Food Terminology A to Z (continued)
Herbs: Plants used for seasoning, garnish, and also used for medicinal purposes.
Hollandaise: A sauce made from egg yolk, butter and seasonings. Usually served hot over vegetables and fish.
Hors d'oeuvres: A selection of different canapés and appetizers.
Fresh Mushroom Nachos (servings, four)
1/4 lb.(4oz.) fresh mushrooms, sliced
1 tbl. vegetable oil
1/2 pkg.(8oz.) tortilla chips
1 cup (4oz.) shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup sliced hot peppers, or milder pepper
Taco sauce if desired
1. Sauté the mushrooms in the oil in a heavy skillet for 5 minutes
over medium high heat until mushrooms are cooked and liquid has evaporated.
2. Spread tortilla chips on a foil covered 12 - 14 inch pizza pan or cookie sheet .
3. Sprinkle with the mushrooms, Jack cheese & Cheddar cheese.
4. Bake at 400 D. for 5 minutes or until cheese melts.
5. Offer taco sauce with the hot nachos. Garnish with hot peppers if used.
Fried Chicken Coating
(Store this mixture in a cool, dry place in airtight container for up to one year.)
2 cups all-purpose flour 1/4 cup paprika
2 tbs. salt 2 tbls. pepper
1 tbls. ground mustard 1 tbls.dried thyme
1 tsp. ground ginger 1/2 tsp. dried oregano
2 eggs 1/2 cup milk
1 fryer chicken 3-3 1/2 pounds, cut up. Vegetable oil.
In a bowl, combine the dry ingredients; mix well. Yield is enough for 3 batches. To prepare chicken: Place about 3/4 cup of coating in a large resealable bag. In a shallow dish, beat eggs and milk. Dip chicken pieces into egg mixture, then place in bag, seal and shake until coated. In a large skillet, heat 1/2 inch of oil over medium high heat. Brown chicken on all sides; remove to a greased 13" x 9" x 2" baking pan. Bake uncovered, at 350 D. for 50-60 minutes or until juices run clear. If needed use more coating.
Cheesy Vegetable Casserole (Tasty & Quick)
1/2 lb. American cheese 1/2 cup butter or margarine (1 stick)
1 bag (16 oz.) frozen vegetables (blend containing broccoli,cauliflower & carrots, thawed and drained)
1 cup crushed butter crackers
Cut cheese into cubes, or small hunks. Place in saucepan with 1/4 of butter. Heat until melted. Place vegetables in a one quart casserole dish. Pour cheese mixture over and mix well. Melt
remaining butter. Stir in cracker crumbs. Sprinkle over top of casserole. Bake, uncovered at 350D. for 20-25 minutes.
Serve at once.
Lemon Butter Creams
For 2 1/2 dozen cookies you will need:
1 cup butter or margarine (2 sticks)
1 tsp. lemon extract 1 tsp. grated lemon rind
1 egg 1 Cup powdered sugar
2 cups all purpose flour 1/4 tsp.salt
1 tsp. baking powder
1 cup powdered sugar 1 tbls. soft butter
2 1/2 tsp. lemon juice
Beat together sugar,butter and juice until creamy. Spread on cooled cookies. Allow icing to harden.
Preparation of cookie mixture: Beat together butter, lemon extract & lemon rind until creamy, add egg. Combine powdered sugar, flour, salt and baking powder. Stir into the butter mixture until a sticky batter forms. Wrap in waxed paper. Chill in freezer about 30 minutes. Or cover batter and chill in refrigerator until ready. Shape into 1 inch balls, place on a lightly greased cookie sheet, about 2 inches apart. Bake at 350 D. 12 min.
Therefore shall a man leave his father and his mother, and shall cleave unto his wife and they shall be one flesh. (KJV)