May 26, 2006

A variety of recipes for your Memorial Weekend plans

This weekend marks the "official" start to the summer. Memorial weekend's in the past are usually cold, cloudy and rainy, but not this year. The temperatures in Missouri are to reach the mid-90's!

As many of you, my family will be celebrating the holiday together. This year we are planning on going on a float trip, with my brothers and sister-in-laws and all the grandkids.

My mother's oven will be in high gear and homemade ice cream is sure to be on the menu.

For this weekend I've put together some quick and easy recipes that you might be able to add to your Memorial Weekend plans.

New York Crumb Cake
Makes one 9-by-12 1/2-inch cake
from Martha Stewart

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
ConfectionersÂ’ sugar for dusting

Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectionersÂ’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

7 Layer Mexican Dip
from my cousin Tracey

Place the following ingredients in a 9 inch dish.

Layer 1: 1 can bean dip
Layer 2: 1 container of avocado dip
Layer 3: Sour cream with taco seasonings
Layer 4: Grated cheese
Layer 5: Chopped olives
Layer 6: Chopped tomatoes
Layer 7: Chopped green onions

Chill Overnight.

Au Gratin Potatoes
from my own kitchen
serves 4-6

10 potatoes, peeled & sliced thin
2 tablespoon butter
2 tablespoon flour
2 cup milk
2 teaspoons of garlic powder
1 teaspoon paprika
salt and pepper to taste
1 teaspoon onion powder
3 cup Velveeta, cubed

Preheat 375 F.
Place potatoes in greased cake pan Season with salt & pepper, garlic powder, onion powder and paprika. Make cheese sauce: Melt butter, stir in flour until smooth. Add milk Bring to gentle boil then add cheese. Stir until cheese has melted. Cover potatoes with cheese mixture. Bake covered 45 min. Uncover for an additional 15 min.

Green Bean Casserole
from Paula Deen

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth 1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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