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Curried Chicken Salad

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This curried chicken recipe came from The Egg & The Eye, a combination restaurant/art gallery that used to be across the street from the L.A. County Museum. It closed many years ago, but I was lucky enough to get this recipe from one of the waiters. Enjoy!

Ingredients: 

4-5 chicken breasts, halved

1/2 cup chopped celery

1/2 cup coarsely cut prunes

1/2 cup golden raisins

1/2 cup cooked or canned seedless white grapes

4 papayas

lettuce leaves

tomato wedges

Curry Dressing:

1 cup whipping cream

1/3 cup mayonnaise

curry powder, to taste (I use a lot)

salt, pepper

 

Directions:

Cook chicken in boiling salted water until tender. Drain and cool. Cut into chunks.

Combine chicken with celery, prunes, raisins, grapes, and curry dressing. Toss to mix well. Chill.

Cut papayas into halves and remove seeds. Spoon chicken salad into papaya cavities.

Serve on lettuce leaf and garnish with tomato wedges.

Dressing:

Whisk together whipping cream, mayonnaise, and curry powder to taste until smooth.

Season to taste with salt and pepper.

Enjoy!

Image via Pinterest

Holiday Fun – Host A Cookie Exchange

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One of my favorite holiday activities is hosting a cookie exchange.  In case you haven’t participated in one, and would like to host one, here is how it works.

1. Invite 10-12 friends over who like to bake.
2. Each guest will bake a dozen of one type of cookie for every attendee, plus an extra dozen for serving at the get-together.
3. All cookies should be baked from scratch…no store-bought slice and bake.
4. Make a pot of coffee and open some wine…enjoy your guests and the fact you will have dozens of fabulous homemade cookies.  And you only had to bake one type!

Here are two of my favorite holiday cookie recipes:

The Best Sugar Cookies – Ever!

1 cup butter
1 cup sugar
1 cup confectioners sugar
2 eggs
1 cup canola oil
2 tsp. Vanilla
4 1/4 cups unsifted flour
1 tsp. Baking soda
1 tsp. Cream of tartar
½ tsp. Salt
Colored sugar

In a large bowl with electric mixer at medium speed, cream butter and sugars.

Beat in eggs one at a time until mixture is light.

Add oil and vanilla. Beat until well blended.

In a large bowl, combine flour, baking soda, cream of tartar and salt.

Gradually add dry ingredients to the creamed mixture, and beat until blended.

Wrap dough and chill for several hours.

Roll teaspoonfuls of dough into balls and place on a greased cookie sheet.  Flatten dough to 2″ circles with the bottom of a glass dipped in granulated sugar.  Sprinkle with colored sugar.

Bake at 325° for 8 to 10 minutes, just until set.

Let stand on the cookie sheet for 2 to 3 minutes before removing.

Makes about 7 dozen.

Granny’s Double Cookies

½ lb. salted butter (8 oz)
½ cup granulated sugar
1 ½ cup flour
1 tbsp. Cream
Powdered sugar
Jelly (homemade raspberry jam)

Mix butter and sugar well.  Stir in flour.  Stir in cream – may need to add additional cream – make the dough usable!

Roll very thin.  Covering rolling pin with wax paper helps.   Cut out with a cookie cutter a little larger than a silver dollar.  Bake until light brown.

Place 2 cookies together with jam & sprinkle with powdered sugar.

Note: You can cut a shape out of the “top” cookie so that jam shows through when cookies are assembled.  I use an Hors D’ouvres cutter.

Enjoy!

(Photo: Pinterest)

Applesauce Spice Cake

Applesauce Spice Cake

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This is one of my all-time favorite recipes, perfect for Fall!

Ingredients:

2-1/2 cups flour

2 cups sugar

1-1/2 tsp. baking soda

1-1/2 tsp. salt

1/4 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. allspice

1-1/2 cups applesauce

1/2 cup water

1/2 cup shortening

2 eggs

3/4 cup chopped walnuts

Butter Frosting:

1/3 cup butter, softened

3 cups confectioners sugar

1-1/2 tsp. vanilla

2 Tbsp. milk (may need to use a little more if frosting is too thick)

Few drops red food color

 

Directions:

Preheat over to 350 degrees.

Grease and flour a 9″ x 13″ x 2″ pan. Measure all ingredients into large mixer bowl.

Blend 30 seconds on low speed, scraping bowl constantly.

Beat 3 minutes on high speed, scraping bowl constantly.

Pour batter into pan. If there is any extra batter, pour into paper lined muffin cups.

Bake cupcakes 25 to 30 minutes. Bake layer cake 50 to 55 minutes. Cool. Frost with butter frosting

Butter Frosting:

Blend butter and confectioners sugar.

Beat in vanilla, milk and a few drops of food color.

Blend until smooth.

 

Enjoy!

(Photo Credit: Pinterest)

Couscous Salad

Couscous Salad – The Best Ever!

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This Couscous Salad is truly an all-time favorite from my recipe book. It can be made well in advance – perfect for an end of Summer or Labor Day BBQ! Enjoy.

Ingredients:

2/3 cup dried currants

3 Tbsp. unsalted butter

1/8 tsp. powdered saffron

1-1/2 cups chicken stock

1-1/2 cups couscous

1-1/2 cups diced celery

1/3 cup green onion, sliced thin

1/3 cup pine nuts

1/4 cup fresh parsley, minced

1/4 cup fresh lemon juice

1/4 tsp. ground cinnamon

1/2 cup olive oil

Salt & pepper

Directions:

Soak currants in enough water to cover them for 15 minutes, then drain and set aside.

In large skillet, melt butter and stir in saffron over medium heat.

Add stock and bring to boil. Stir in couscous, cover and remove from heat. Let mixture stand 4 minutes.

Transfer couscous to a large bowl, breaking up any lumps with a fork.

Add celery, currants, green onions, pine nuts and parsley. Mix well.

In a small bowl, whisk together lemon juice and cinnamon.

Add olive oil in slow, steady stream, whisking constantly until emulsified. Drizzle dressing over salad and toss.

Season to taste with salt & pepper.

Makes 6 servings.

*May be made 1 day ahead and stored, covered in refrigerator until ready to use.

Limoncello

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This is my favorite Limoncello recipe. It’s perfect for summer entertaining. Enjoy!

Ingredients:

8 lemons

1 (750 liter) bottle of unflavored vodka

2 cups of water

2 cups of sugar

Directions:

Peel 8 lemons. Use yellow rind only, as the white part will make it bitter. Put lemon peels in a glass bowl.

Pour vodka over lemon peels. Cover bowl.

Put in a cool, dark cupboard for 7 to 12 days.

Put 2 cups of water in a pot. Add 2 cups of sugar and heat until the sugar is completely dissolved. Let sugar solution cool to room temperature.

Pour lemon and alcohol solution through a strainer into the cool sugar water.

Put in bottle. Put bottle in freezer.

*You can use this recipe to make Orange Blossom liqueur. Substitute 1 1/2 cups orange blossoms for the lemon rind.

(Photo credit: Pinterest)

Baked Summer Squash

Baked Summer Squash

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With Summer just around the corner, this is a delicious & simple recipe to make for family and friends!

Ingredients:

2 lbs. summer squash

3 eggs, beaten

melted butter

1 cup matzo meal

1/2 cup grated onion

Directions:

Cook the squash. Drain and mash well.

Add eggs, a little melted butter, matzo meal and grated onion.

Mix well. Pour into greased square pan or greased muffin pans.

Bake at 375° for 1 hour

Avocado Soup

Avocado Soup

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I have been making this Avocado Soup recipe for years! It’s very rich, so small servings are ideal. Enjoy!

Ingredients:

1 13-3/4-oz. can chicken broth

2 medium avocados, seeded, peeled, and cut into chunks

2 Tbsp. dry sherry

1/2 tsp. salt

1/4 tsp. onion powder

1/8 tsp. dried dill weed

3/4 cup light cream

Directions:

In blender container combine chicken broth, avocado chunks, dry sherry, salt, onion powder and dill weed.

Cover; blend until mixture is smooth. Stir in light cream.

Turn into refrigerator container.

Cover; chill well.

Top each serving with slices of avocado or dollops of sour cream, if desired.

(Photo credit: Pinterest)

Carrot Cake

Super Carrot Cake

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This easy & delicious Carrot Cake recipe is perfect for Easter. I like to bake some of this batter in mini muffin pans. Each muffin is about two bites!

Ingredients:

2 cups flour (sift first, then measure)

2 tsp. baking soda

1/4 tsp. nutmeg

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. cloves

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

8 oz. can crushed pineapple, drained (reserve juice)

2 cups grated carrots

3-1/2 oz. shredded coconut

1 cup chopped walnuts

Frosting (if desired):

2 oz soft cream cheese

3-4 Tbsp. of reserved pineapple juice

4-5 cups sifted powdered sugar

1 tsp. vanilla

Super Carrot Cake 1

Directions:

Sift together the flour, baking soda, nutmeg, salt, cinnamon, and cloves in a bowl. Set aside.

Beat together the above ingredients.

Begin by beating the eggs. Add the oil, beat well.

Add the buttermilk, beat well. Add the sugar and vanilla, beat well.

Blend the dry ingredients into this mixture.

Add the following to the batter: crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.

Bake in a 9″ x 13″ pan, or bunt pan approx. 55 minutes at 350 degrees.

Frosting (if desired):

Beat the cream cheese and pineapple juice. Add powdered sugar and vanilla. Beat until fluffy.

(Photo Credit: Pinterest)

Grannys Cookies for COOK Blog

Granny’s Double Cookies

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These cookies are perfect for Valentine’s Day!  You need two heart shaped cookie cutters to make this. Enjoy!

Ingredients:

1/2 lb. salted butter

1/2 cup granulated sugar

1-1/2 cups flour

1 Tbsp. cream

powdered sugar

raspberry jam

Directions:

Preheat oven to 350 degrees.

Mix butter and sugar well.

Stir in flour.

Stir in cream — you may need to add additional cream – make the dough usable!

Roll very thin. Covering rolling pin with wax paper helps.

Cut out with a heart-shaped cookie cutter a little larger than a silver dollar. Bake until light brown.

Sandwich 2 cookies together with jam and sprinkle with powered sugar.

Cut a heart shape out of the “top” cookie so that the jam shows through.

(Photo Credit: Pinterest)

Chicken Soup

Chicken Soup

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Whether you are feeling under the weather or just want to warm up, this easy & delicious recipe is great for the whole family. Enjoy!

Ingredients:

1 chicken, cut in pieces

1 onion, cut into quarters

3 carrots, cut into two-inch lengths

3 celery stalks, cut into two-inch lengths

1 small parsnip

Generous amount of parsley sprigs

Salt & pepper to taste

Directions:

Put ingredients into a large pot. Add enough cold water to cover by 1″.

Bring to a boil, then reduce heat to a low simmer.

Occasionally skim off the foam that rises to the top. Cook about 1 hour.

Discard parsley, and cool until fat rises to the surface. Skim off fat. Heat, and serve with noodles or matzo balls in these fun bowls!

(Photo Credit: Pinterest)

Brie with Lemon Fig Jam

Brie with Lemon Fig Jam

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I love making this easy recipe around the holidays. It’s a great appetizer, and my friends and family love it. Enjoy!

Ingredients:

1/2 cup City Farm Lemon Fig Jam

1/2 tsp. minced fresh thyme

1 piece Brie cheese (about 1/2 lb.)

Thin baguette slices or water crackers

Directions:

Place Brie into microwavable dish and heat 15-20 seconds, or until warm.

Add the jam to the warm Brie, sprinkle with thyme and microwave an additional 10-15 seconds.

Scoop cheese and lemon fig sauce onto baguette slices.

**For an even easier appetizer, just spread some jam over some goat cheese and sprinkle with thyme**

Bourbon-Walnut Yams

Bourbon-Walnut Yams

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Every holiday, my friends request this recipe! Be sure to check out my cookbook, All Time Favorite Recipes, for more recipes from family and friends. Enjoy!

Ingredients:

4 pounds red-skinned yams

1/2 cup whipping cream

6 Tbsp. butter

1/3 cup pure maple syrup

3 Tbsp. bourbon

1-1/2 tsp. ground cinnamon

1 tsp. ground allspice

3/4 tsp. ground nutmeg

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Roast yams on rimmed baking sheet until tender, about 1 hour.

Cool slightly. Scoop inside of yams into large bowl. Discard skins.

Mash yams into coarse puree.

Stir cream and butter into hot yams.

Stir in syrup, bourbon and all spices.

Season with salt & pepper. Sprinkle nuts over and serve.

DO AHEAD. Can be prepared 1 day ahead.

Cover & chill. Re-warm in microwave.

Sprinkle nuts over and serve.

(Photo Credit: Pinterest)

Pumpkin Nut Cake

Pumpkin Nut Cake

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I love making this easy Pumpkin Nut Cake recipe around the holidays. My friends and family love it! Let me know if you try it. Enjoy!

Ingredients:

3 eggs

1 pound can of pumpkin

3/4 cup canola oil

1/2 cup water

2-1/2 cups all purpose flour

2-1/4 cup sugar

1-1/2 tsp. baking soda

1-1/4 tsp. salt

3/4 tsp. nutmeg

3/4 tsp. cinnamon

1 cup yellow raisins

1/2 cup chopped walnuts

For the icing:

4 oz. cream cheese

3 Tbsp. butter

1 tsp. lemon juice or vanilla

1/2 of a 16 oz. box confectioners sugar

Directions:

Beat the eggs, pumpkin, canola oil, and water together.

Then add into the mixture the flour, sugar, baking soda, salt, nutmeg, cinnamon, yellow raisins, and walnuts.

Pour into buttered pan. Bake at 350º for 2 hours. Cool cake and frost with icing.

For the icing, beat all the ingredients. Frost cake.Sprinkle with chopped walnuts.

(Image Credit: Pinterest)

 

Sweet Potato Casserole

Sweet Potato Casserole

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I have made this Sweet Potato Casserole many times at Thanksgiving. Everyone loves this recipe. Be sure to check out my cookbook, All Time Favorite Recipes, for more recipes from family and friends. Enjoy!

Ingredients:

1-1/2 lb. sweet potatoes

1/2 cup granulated sugar

1/2 cup milk

1 egg, beaten

3 Tbsp. butter, cubed

1 tsp. vanilla

1/2 cup packed brown sugar

1/3 cup all-purpose flour

2 Tbsp. butter

1/2 cup pecan pieces

Pecan halves (optional)

Peel sweet potatoes, and cut into cubes. Cook, covered, in a small amount of boiling water for about 30 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 Tbsp. butter and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them.

Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in 2 Tbsp. butter until mixture resembles coarse crumbs.

Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.

Bake, uncovered, in a 350 degree oven about 25 minutes or till set.

Garnish with pecan halves, if desired.

Makes 8 servings as a side dish.

(Photo Credit: Pinterest)

All Time Favorites: Recipes from Family and Friends

All Time Favorites: Recipes from Family and Friends

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all-time-favorites

Many times over the years, I’ve asked family members and friends, “Can I get that recipe?” Thanks to their generosity, my collection of recipes is enormous. Some of the recipes have been handed down from great-grandmothers while others are most likely from cookbooks long forgotten. In any event, these are the dishes I was raised on and the ones that I prepared for my children.

All proceeds from the sale of All Time Favorite Recipes will be donated to The Dream Street Foundation, a charity my brother and sister launched over 25 years ago. Dream Street provides nationwide camping programs for children with chronic and life-threatening illnesses.

I’m excited to share some of my all time favorite recipes from my cookbook here on The City Farm COOK blog. I hope you enjoy!

Click here to purchase All Time Favorites: Recipes from Family and Friends.

Crab Cakes

Crab Cakes

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I’ve had crab cakes in many restaurants, but I think these are the best. I have found that this particular combination of ingredients makes the best crab cakes. Adjust the amount of herbs and seasonings to your own taste. Enjoy!

Ingredients:

Fresh crab meat
Celery
Chives
Old Bay seasoning
Fresh marjoram
Lemon juice
Salt & pepper
Mayonnaise
Egg white
Bread crumbs

Mix fresh crab meat with minced celery, chives, Old Bay seasoning, fresh marjoram, lemon juice, salt & pepper, mayonnaise, egg white and some bread crumbs.

Shape into patties.

Dip into additional bread crumbs to coat the patty.

Saute in canola oil until brown on both sides.

Drain on paper towels.

(Photo Credit: Pinterest)

When You’re Too Busy To Make Breakfast

When You’re Too Busy To Make Breakfast

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When I need something in a hurry for breakfast or lunch, Avocado Toast is my go-to meal.  It’s quick, delicious and satisfying, and according to avocadocalifornia.com, “There’s more to avocados than great taste. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a ‘nutrient booster’ by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with it.”  Enjoy!

AVOCADO TOAST

INGREDIENTS
1 ripe avocado
Salt
Fresh lemon or lime
Thick sliced whole grain bread

Scoop half an avocado into a bowl.  Add a sprinkling of salt and a squeeze of fresh lemon or lime juice.  Mash with a fork.  Toast a thick slice of whole grain country-style bread, then spread the avocado on top.  That’s all there is to it.

Photo Credit: Pinterest 

Salmon Mousse & Hot Spinach Dip

Salmon Mousse & Hot Spinach Dip

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My mantra when having family and friends over has always been “Prepare it in advance.” I especially like appetizers and hors d’oeuvres that can be made ahead of time. This allows me ample time to focus on the main course when my guests arrive. Below are two of my favorite Summer menu ideas. The Salmon Mousse recipe came from my college roommate, Marlene Kamin. The Hot Spinach Dip recipe came from my neighbor, MaryAnn Green. I hope you like them.

Enjoy!

Salmon Mousse

1 cup sour cream
½ cup mayonnaise
dash lemon juice
1 tsp. Dill weed
1 tsp. Horseradish – red or white
1 1/4 lb. of fresh cooked salmon (or use 1 lb. can of salmon plus 1 small can)
½ cup warm water
1 package Knox gelatin

Dissolve gelatin in ½ cup of warm water. Put all else into a blender and blend, then add gelatin mixture and blend well. Pour into well oiled mold, or pour into serving bowl and refrigerate for several hours or overnight. Serve with crackers or thin sliced bread.

Hot Spinach Dip

2 Tblsp. Oil
1 medium onion, chopped
2 small tomatoes, peeled, seeded and chopped
2 Tblsp. Canned chopped green chilies
1 10-oz. Package frozen spinach, thawed and squeezed dry
2 cups grated Monterey jack cheese
1 8-oz. Package cream cheese, cut into ½ inch pieces
½ cup half-and-half
1 Tblsp. Red wine vinegar
salt and pepper, to taste

Saute onion in oil about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and mix in remaining ingredients. Spoon into shallow baking dish.

At this point you can refrigerate the dip and bake it later, or bake it immediately. Bake at 400° on top third of oven for 30 to 35 minutes or until bubbly. Serve with corn chips or pita chips.