Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:
| |
Oven 200 F
|
|
Bakery Bread (without preservatives)
|
Start with a loaf of sliced whole wheat bakery bread without preservatives. Cut the slices into 1” cubes. Place on a cookie sheet and set in the oven. Turn the oven on warm for an hour, then turn it off and let them stand several hours or overnight. Place the cubes in a sturdy plastic bag and pound into crumbs with a rolling pin. You may store these bread crumbs for several weeks in an airtight container.
If you are using the bread crumbs for poultry stuffing, add 1 Tbsp of Provence Herb mix and 1 tsp salt to 4 cups of breadcrumbs.
|
Use any leftover bakery bread without preservatives to make your own bread crumbs. I prefer whole wheat or multi-grain. These fresh breadcrumbs are great for meatloaf, meatballs, stuffing or breading for fried fish and meats.
Posted in Ingredients | No Comments »
| |
Oven 350 F
Serves 4-5
|
|
1 lb baked fresh salmon or 1 can (19 oz) boneless salmon
1 medium onion, chopped
20 saltine crackers (1 cup crushed)
3 eggs
¼ cup milk
1 Tbsp dill weed
1 Tbsp dry parsley
|
Place about 20 saltine crackers in a plastic bag and crush with a rolling pin.
Flake the salmon into ½ “ bits.
Mix all ingredients in a medium mixing bowl.
|
|
3 Tbsp Olive oil
|
Drizzle the olive oil in the bottom of a small baking dish, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.
|
This is a great dish for left-over salmon.
Posted in Fish and Seafood, Main Dishes | No Comments »
| |
Serves 4-6
|
|
1 large sweet yellow onion
2 garlic cloves or 2 tsp chopped garlic
1 ½ Tbsp Provence herb mix or Italian mix
¼ cup olive oil
|
Chop the onion into ¼ “ bits. Mince the garlic cloves very fine or press through a garlic press. Pour the olive oil into a large heavy saucepan or skillet. Add the onion, garlic and herbs. Sauté over medium heat for 5 minutes.
|
|
1 can (29 oz) crushed tomatoes
1 can (29 oz) tomato sauce
1 can (6 oz) tomato paste
2 Tbsp sugar
1 tsp salt
¼ tsp pepper
|
Add the rest. Stir and bring to a boil. Simmer over low heat for 30 minutes.
|
I prefer Hunts canned tomato products.
Posted in Italian Style, Main Dishes | No Comments »
| |
Serves 4-6
|
|
¼ cup olive oil
1lb ground lean turkey or beef
1 large sweet yellow onion
2 garlic cloves or 2 tsp chopped garlic
1 ½ Tbsp Provence herb mix or Italian mix
|
Pour the olive oil into a large heavy saucepan or skillet. Crumble in the ground meat; stir and cook until done.
Chop the onion into ¼ “ bits. Mince the garlic cloves very fine or press through a garlic press. Add the onion, garlic and herbs to the meat. Sauté over medium heat for 5 minutes.
|
|
1 can (29 oz) crushed tomatoes
1 can (29 oz) tomato sauce
1 can (6 oz) tomato paste
2 Tbsp sugar
1 tsp salt
¼ tsp pepper
|
Add the rest. Stir and bring to a boil. Simmer over low heat for 30 minutes.
|
I prefer Hunts canned tomato products.
Posted in Italian Style, Main Dishes | No Comments »
| |
Oven or Grill 325 F
Serves 6-8
|
|
½ cup soy sauce
2 Tbsp lime juice (juice of one lime)
½ cup olive oil
1 pkg dry Italian dressing mix (Good Seasons)
2 Tbsp Frank’s Red Hot Sauce
¼ tsp black pepper
|
Marinade:
Mix all ingredients in a gallon size plastic bag.
|
|
3 lbs chicken ( I suggest drumsticks and boneless, skinless breast)
|
Place the chicken in the plastic bag with the marinade and close tightly. Let it sit at cool room temperature for 30 minutes, turning several times to coat the chicken. You may marinade longer or overnight in the refrigerator.
|
| |
Preheat the gas grill on high and clean the grate with a wire brush. Oil the grill grate by carefully brushing oil directly on the grate. Grill the chicken over low or indirect heat with the grill cover closed for about one hour, turning once at 30 minutes.
The best grilling method for chicken is to grill over indirect heat. If your grill has separate burners, preheat all the burners on high, then turn off the center burner(s) and leave the outside burners on. Cook over the center burner with the grill cover closed.
Serve the chicken with Buffalo Hot Sauce on the side.
|
|
¼ cup butter (1/2 stick)
¼ cup Frank’s Red Hot Sauce
½ tsp minced garlic
|
Buffalo Hot Sauce:
Melt the butter in a glass dish in the microwave. Blend in the sauce and garlic. Stir well again before serving.
|
Posted in Chicken, Main Dishes | No Comments »
|
¼ cup butter (1/2 stick)
¼ cup Frank’s Red Hot Sauce
½ tsp minced garlic
|
Melt the butter in a glass dish in the microwave. Blend in the hot sauce and garlic. Stir well again before serving.
|
Posted in Appetizers, Sauces | No Comments »
| |
Serves 8
|
|
Single pie crust
|
Prepare a single baked pie crust and set aside to cool.
|
|
¼ cup milk
3 Tbsp cornstarch
1/3 cup cocoa
2/3 cup sugar
1 tsp vanilla
|
Mix together with a wire whip or fork until the cornstarch is dissolved.
|
|
2 egg yolks
|
Add the egg yolks and beat well.
|
|
1 ¾ cups milk
|
Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into the baked pie crust. Cool to room temperature, then cover and refrigerate at least 4 hours.
Serve with whipped cream.
|
Jenny’s favorite Christmas treat is the chocolate pie. Ask her about the year I forgot to add the sugar!
Posted in Chocolate, Christmas, Dessert, Pie | No Comments »
| |
Oven 350 F
Yields 2 dozen
|
|
1 ½ cups warm water
½ cup sugar
1 tsp salt
¼ cup shortening
|
Mix ingredients in a large bowl with your mixer. Make sure the warm water is less than 115 F or it will kill the yeast.
|
|
2 pkgs yeast
½ cup warm water
|
In a separate small bowl or cup, mix the water and yeast well with a fork until dissolved. Add to the batter.
|
|
1 egg
|
Add to batter and mix well.
|
|
5 cups flour
|
Add half the flour and mix well with the mixer. Add the rest of the flour and mix with a large wooden spoon. You should have a soft dough as shown:
 |
|
½ cup flour
|
Spread ½ cup of flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Place the dough in a greased bowl, cover with a warm, slightly damp towel and set in a warm place to rise for about one hour.
|
|
2 Tbsp shortening
|
Grease two 9×13 pans.
|
|
¼ cup flour
|
Spread the flour on the countertop in a 12” circle. Turn out the dough onto the flour. Knead the dough 12 times. Roll out the dough in a rectangular shape to ¼ inch thickness. The rectangle should be approximately 18” x 24”.
|
|
½ cup butter (1 stick)
|
Soften the butter to room temperature or microwave on power level 1 for one minute; don’t melt. Spread the soft butter all over the dough.
|
|
½ cup sugar
3 Tbsp cinnamon
|
Mix together and sprinkle evenly over the dough. Starting with the long side of your rectangle, roll the dough tightly into a log. Using a very sharp knife with a sawing motion, cut 1” slices. Place in the greased pan. Cover with a dry towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 15-18 minutes until golden brown. Cool.
|
|
¼ cup butter (½ stick)
1 lb powdered sugar
3 Tbsp hot water
1 tsp vanilla
|
Icing:
Mix well with mixer. Add additional sugar or hot water to reach desired consistency. Spread icing on buns with a spatula.
|
Posted in Bread & Pancakes, Breakfast | No Comments »
|
|
Serves 6
|
|
1 large sweet onion
2 Tbsp olive oil
1 lb ground turkey or beef
2 tsp minced garlic
½ tsp ground oregano
2 tsp chili powder
¼ tsp cayenne pepper
|
Chop the onion into ½“ bits. Pour the olive oil into a large pot. Add the onion. Turn on med-high heat. Add the meat, crumble and stir. Add the spices and stir frequently until the meat is cooked.
|
|
2 cans (15 oz) diced tomatoes
3 cans (4 oz) green chilies
|
Do not drain the tomatoes or chilies. Add to pot. Bring to a boil. Turn down to low heat.
|
|
4 cups cooked pinto beans or 2 cans (15 oz) pinto beans, drained
1 tsp yellow mustard
1 tsp salt
¼ tsp pepper
|
Add rest. Cover and simmer on low heat for 30 minutes. Taste the chili. Add more chili powder or cayenne pepper if you like it hot.
Serve with tortilla chips.
|
Posted in Main Dishes, Soup | No Comments »
| |
Serves 6
|
|
2 egg yolks
¼ cup milk
3 Tbsp cornstarch
3 heaping Tbsp cocoa
2/3 cup sugar
1 tsp vanilla
|
Mix together with a wire whip until the cornstarch is dissolved.
|
|
1 ¾ cups milk
|
Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into individual bowls or stemmed glasses. Cool to room temperature, then cover and refrigerate at least 4 hours.
Serve with whipped cream.
|
We always had dessert at Pat’s house (which is a secret I’ve kept from my kids!) Pudding was one of my favorites.This recipe is also the basis for chocolate pie and chocolate ice cream.
Posted in Chocolate, Dessert | No Comments »