New Castle News

Lugene Hudson

December 28, 2013

Culinary Conversation: Christmas continued

Keep on feasting on holiday leftovers

(Continued)

NEW CASTLE —

2 teaspoons Dijon mustard

8 cups chopped romaine lettuce

1 1/2-inch thick sliced smoked turkey (about 8 ounces,) diced

1/2 cup chopped toasted pecans

1/2 cup dried cranberries

In small bowl, blend whole-berry cranberry sauce, light mayo, red wine vinegar and Dijon mustard.

In serving bowl, combine hearts of romaine, smoked turkey, chopped toasted pecans and dried cranberries. Drizzle with dressing and serve.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cups diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon  ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low hat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

Beef and Wine Soup with Dumplings

2 tablespoons butter

1 cup chopped onion

1 clove garlic, chopped

3 carrots, chopped

1 1/2 cups  chopped celery

2, 10.5-ounce cans condensed beef broth

2 cups red wine

2 cups tomato juice

2 cusp diced cooked beef

Salt to taste

Ground black pepper to taste

2 tablespoons softened margarine

2 eggs

6 tablespoons all-purpose flour

1/4 teaspoon salt

In a large pot, sauté onion, garlic, carrots and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomatoes juice and beef. Simmer and cover for 15 to 20 minutes or until vegetables are tender. Season to taste with salt and pepper.

In bowl, mix 2 tablespoons butter or margarine, eggs, flour and salt until smooth. Drop mixture by small teaspoonfuls. Cover and simmer 10 minutes.

(Note: Some recipes have not been tested.)

 

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