Showing posts with label Gourmet De-Lite series. Show all posts
Showing posts with label Gourmet De-Lite series. Show all posts

Saturday, May 2, 2015

RETRO WEEK FOR MOM'S DAY! #Recipe Strawberry Pie @PegCochran

by Peg Cochran

Welcome to Retro Week!  We thought it would be fun to take a look back at some of the old recipes that were popular "in the day."  I imagine many of our mothers found their recipes on the backs of product boxes or in magazines like Good Housekeeping.  Recipes from famous restaurants were also big judging by my mother-in-law's collection.  Of course your mother may be younger than mine--I'm thinking back to the 50s and 60s when TV characters like Donna Reed cooked in a dress, pearls and high heels.

We hope you'll enjoy the week, and we'd love to hear about some of the "old" recipes your mother or grandmother cooks which have been passed down to you.

I made my mother-in-law's strawberry pie--super simple for the busy housewife (although potentially a little messy if you're wearing a dress and pearls.)  The recipe is written out on one of those "From the Kitchen of" type index cards which were popular before computers and pinterest and food blogs. My mother had a little box she kept hers in.  The directions were a little sketchy so I had to text my sister-in-law to see if she remembered more than I did.  The pie is quite sweet so I served it topped with a dab of sour cream which set it off very nicely.

Ingredients:
1 pre-baked pie shell (I cheated and used store bought--your choice)
16 ounce container ripe strawberries
1 cup water
1 cup sugar
3 1/2 tbsp cornstarch
1/2 cup cold water

Place 1/2 cup of the berries (sliced), the cup of water and sugar in a pan and cook, stirring occasionally, for 15 minutes.

Dissolve the cornstarch in half cup of water and add to berry mixture.  Stir and cook for 3 to 5 minutes until mixture thickens.  A strawberry colored "gel" will form.  Let cool.

Add remainder of berries (I sliced mine, but my sister-in-law said it makes a prettier presentation if you use whole berries--cut jumbo ones in half.)  Pour into pie shell and cool in the refrigerator for a few hours. Garnish with whipped cream or sour cream.

Fresh strawberries -- yum!


Strawberries cooking in sugar and water


Strawberries/sugar/water/cornstarch turned into a "gel"


In the pie shell--next time I'll leave the berries whole for a prettier pie!


Happy Mother's Day Mom!


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Saturday, March 21, 2015

Reuben Dip

from Peg Cochran

Yes, I know St. Patrick's day is over...but this dip is great at any time.  I was going to a St. Patty's day party and wanted to make something vaguely Irish (this has corned beef in it--that counts, right?)  Anyway, it was hugely popular and a number of people asked for the recipe.

The original recipe comes from Taste of Home, but of course I tinkered with it a bit.  You can make this in a 1 1/2 quart slow cooker.  I didn't have time for the slow cooker so I popped it in the oven for about 30 minutes at 350 first then transferred it to the slow cooker to take to the party.

Ingredients:

4 2-ounce packages of deli corned beef, sliced finely (or, you can buy 1/2 pound at the deli counter)
1 8-ounce package of cream cheese, cut into small pieces
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup sour cream
1/2 cup Russian dressing (I made it with mayo, ketchup and pickle relish)
1 cup shredded swiss cheese
cocktail rye or crackers for serving

Combine all the ingredients in your slow cooker and cook for approximately two hours until the ingredients are melted and the flavors are melded!  (Or start it in the oven as above and transfer to your slow cooker to keep warm.)  My small slow cooker only has one temperature so cook on low if you're not in a hurry and high if you are--but to keep it warm, be sure to turn to low.

NOTE:  I would have liked a bit more of a sauerkraut taste so next time I will either add more, or not rinse it.


Shredded corned beef


Mix all ingredients together


Cook in your slow cooker or use it to keep dip warm



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