Really old recipe before dinner shrimp.

I was digging through some old recipe books and came across one of my favorite old cooking with wine book.

Here is one recipe I used to make alot when we had friends come over.

Shrimp appetizer spread.

Ingredients: 1 large package (8 oz.)  cream cheese (at room temp.), 3 tbsps dry Sherry, 1 clove garlic mashed, 1 green onion (white part only) finely minced, 1 1/2 teaspoon curry powder, 1/4 cup milk, 1 cup (6oz.) small cooked shrimp, plain or onion-flavored crackers, raw vegetables like carrot sticks, zucchini slices.

Instructions: Mix cream cheese and Sherry together until smooth and blended. Stir in the garlic, onion, curry powder and milk, then lightly mix in the shrimp. cover and refrigerate at least 3 hours or overnight to blend flavors. Allow shrimp mixture to stand at room temp for about 30 mins. to soften before serving. Arrange crackers and vegetables around the bowl of spread. Makes about 1 1/2 cups.

They also suggest for fewer calories, omit cream cheese and milk and replaced them with 1 pint cottage cheese, whirled smooth in a blender with Sherry. It makes 2 1/2 cups.

If you can find this old book its called “Cooking with Wine” by the Editors of Sunset Books and Sunset Magazine, 1972

It also had a good main dish recipe that went with the curry theme, “Curry-Honey Chicken.”

Serve this curry-honey chicken and onions over hot steamed rice. Use a wine such as a Rhine or a White Riesling.

Ingredients: 1 broiler-fryer chicken (about 3 lbs.) quartered, 1 tsp salt, 1/4 tsp ground ginger, 1/2 tsp. pepper 1 medium sized onion thinly sliced, 2 tbsp soft butter, 3/4 cup dry white wine, 4 tbsp honey, 1 tbsp curry powder.

Instructions: Rinse chicken quarters: dry each section well. Combine salt, ginger and pepper, and rub over the chicken sections. Place onion slices in the bottom of a well greased, 9 by 13-inch baking pan. Put chicken on onions, skin side up; dot with butter. Pour wine over top; bake at 400 degrees about 50 mins. During the last 20 mins, baste several times with a mixture of honey and curry. Makes 4 servings.

One of the first books I learned with and started experimenting with. Enjoy!

A different Texas Chili

We had a little fun competition awhile back and I thought maybe I should share what I came up with.

Ingredients: 6 to 8 cloves of garlic mashed and chopped, one whole white onion diced, 2 tbsps extra virgin olive oil, 2 ounces diced green chili, 1 bell pepper diced, 5 small sweet peppers diced, 1/4 red onion diced, 14 or so ounce can diced tomatoes, Carroll Shelby’s chili kit seasoning,  2 ounces tequila, 1 bottle stout beer, 2 pounds beef cubed, 2 14 ounce cans beef stock, 2 14 ounce cans kidney beans drained.

Instructions: Brown beef in olive oil, then add onions, peppers. Then add beef stock and spices(leave out masa flour). Cook for about 30 mins. Then add beer and tequila and tomatoes. Let simmer an hour, stirring occasionally. Then add beans cook for another half hour. If you need it a little thicker add some masa flour.

Serve with sour cream, chips, crackers what ever. You can also make this with buffalo instead of beef, just add a little more olive oil when browning.

Strudel…..Hey this didn’t take long.

Well we used to say you had to spend hours in the kitchen making strudel, well not anymore unless you really want to. This is something I make every Christmas for my friends and family and now I’m going to share it will all of you and a couple fun changes.

Ingredients: 1 pkg Pepperidge Farm Frozen Puff Pastry Sheets, 4 to 6 granny smith apples-peeled cored and sliced thin, 4 Macintosh apples just like the others, 2 sticks of butter melted for brushing on pastry sheets, 1 1/2 cups dry bread crumbs browned in 4 tbsp butter, 1 cup chopped walnuts, 1/2 cup golden raisins, soaked in warm water & 1/4 cup spiced rum for 15 mins and then drained, 2/3 cup sugar, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, 1 1/2 tbsp fresh lemon juice, 1 tsp lemon peel, 1 tbsp orange peel, 4 tbsp spiced rum, 1/2 cup heavy cream.

Instructions: Thaw pastry sheets 20 mins. Cut apples place in water and lemon juice until ready to mix all the dry ingredients together. Roll them out thin (about 1/4 inch). Sprinkle dough with butter, then leaving about 1 inch border. Drain apples and add all the dry ingredients together. Add raisins, rum and cream to mixture. Use enough of mixture to cover one third of the pastry sheet. Carefully roll up the strudel. Brush off excess flour. Take a brush and coat outside with butter. Place on parchment paper sheets on baking sheet. Bake at 350 degrees for 30 to 40 mins, basting occasionally with butter. The strudel is done when it is golden brown. Let cool, add confectioners sugar over the top.

Now if you like the pastry cup shells, take the apples, spices about 2 tbs brown sugar, bread crumbs, rum  and little cook them in a skillet. Then take some mascarpone cheese withed with a little sugar, line the bottom of pastry shell with tat and then cover with apple mixture and them a little mascarpone on top. The one in the picture has Dark Chocolate bits and Toffee bits in it.

Not much time and still so delicious.

Master Chef magazine hits newstands and having fun with a quesadillas!

Taste of Home has a new magazine: Master Chef, yes it was inspired by the TV show. It has lots of recipes as well as interesting articles on chefs. If it continues at the pace of it’s premiere issue this looks to be promising new magazine.

The cover of the issue had a Berry Tartlet created by Gorden Ramsey, but the fruit is what we were all looking at.

Dessert Quesadillas

Flour Tortillas, peaches, or pears or even nectarines, softened cream cheese, cinnamon, brown sugar, maybe even chocolate.

Put the cream cheese on one side of the tortilla add cinnamon or any other seasons you like with the fruit you have chosen.

Lightly sprinkle brown sugar, and add slices of fruit to one side along with a little chocolate chips if you desire.

Fold in half and place in a lightly greased skillet, heat on low remove when chocolate has melted don’t over cook tortilla.

Little brown is good, and a little whipped cream and there you have it. Something refreshing for the end of summer.

This recipe can also be made with apples as well.We found a number of recipes with brie and regular cheese as well.

Get into that kitchen and have a little fun.

We hope they continue with the Master Chef magazine, with the interesting recipes it can expand your creativity too, promoting everyone into the Master Chef of your household.