Recipes from Helen's Kitchen
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The holiday may have passed, but these recipes are classic. Enjoy!
Herbed Lamb with Gravy
2 tablespoons olive oil
2 cloves garlic, crushed
5-pound leg of lamb
2 teaspoons cider vinegar
1 tablespoon Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Black pepper to taste
Combine oil and garlic; rub over complete surface of lamb. Combine vinegar and Worcestershire sauce; brush over complete surface of lamb. Mix salt and next 4 ingredients; stir well and sprinkle evenly over lamb. Place lamb, fat side up, on rack in roasting pan and bake at 350° for 2 hours. Transfer lamb to serving platter, reserving drippings in pan. Set aside; keep warm.
To make gravy: Combine 1 tablespoon each of water and cornstarch; stir until smooth and mix it into pan drippings. Stir again until gravy becomes thick and begins to bubble. Serve lamb with gravy. Yield: 8 servings.
Peach Glazed Ham
2 tablespoons sugar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
6 to 7-pound fully cooked, bone-in smoked ham
1/4 cup peach preserves
2 tablespoons orange juice
Combine first 6 ingredients in small bowl. Score top and sides of ham with knife in criss-cross pattern. Sprinkle with spice mixture. Place ham in roasting pan; bake at 350° for 1-1/2 to 2 hours. After 1 hour, cover loosely with foil to prevent over-browning.
To prepare glaze: Combine the peach preserves and orange juice in a small cup. Uncover ham; brush with preserves. Bake an additional 5 minutes. Let stand 15 minutes before serving. Yield: 8 to 12 servings.
Green and Yellow Bean Bake
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 cup shredded Cheddar cheese
1 (2-ounce) jar diced pimiento, drained
2 (9-ounce) packages frozen French-cut green beans, thawed and drained
1 (14.5-ounce) can cut wax beans, drained
1 (2.8-ounce) can French-fried onions
Preheat oven to 350°. In large bowl, combine soup, cheddar cheese and pimiento. Add drained green beans and wax beans; transfer mixture to ungreased 1-1/2-quart casserole dish. Bake, uncovered, 35 to 40 minutes. Remove from oven; gently fold French-fried onions into casserole mixture and bake 5 to 7 minutes more until thoroughly heated. Yield: 6 servings.
1/2 stick butte
1 medium onion, chopped
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups milk
1/2 cup dry white wine
1 pound Swiss Chard or Kale, tough ends trimmed
1 pound bow-tie or butterfly pasta
1/2 pound Italian Fontina cheese
1/4 pound smoked Gouda cheese
1/2 pound fresh Mozzarella cheese
For parmesan bread crumbs: 1 cup fresh bread crumbs, made from Italian bread; 1/4 cup freshly grated Parmesan cheese, and 2 tablespoons melted butter.
To prepare sauce: Melt butter in saucepan over medium heat. Sauté onion 5 minutes or until soft. Stir in flour, salt and pepper; cook until bubbly. Slowly blend in milk and wine; bring to boiling, stirring until thickened and smooth.
In large stockpot, bring about 4 quarts water to boiling; add Swiss Chard, cook 3 minutes. With tongs, transfer to colander and rinse with cold water. In same water, cook pasta according to package directions; drain. Shred Fontina and Gouda; cube Mozzarella. Return pasta to pan; add sauce, cheeses and Swiss Chard. Mix well and pour into 13x9-inch baking dish.
To prepare bread crumbs: Combine ingredients in bowl; mix well. Sprinkle over pasta and bake at 350° for 30 minutes. Yield: 8 servings.
Crown of Thorns Easter Bread
1 small fresh yeast
2 tablespoons lukewarm water
1 cup boiling milk
1-1/2 teaspoon salt
2 tablespoons shortening
3 cups flour, sifted
1/2 pound dry cottage cheese
1 cake yeast
1 tablespoon sugar
1/2 stick butter, melted
1/2 cup raisins
1/2 cup milk
4 egg yolks
1 tablespoon salt
4 cups flour, sifted
1/2 cup sugar
To make the basic dough:
Crumble yeast in water; set aside for 5 minutes. Pour boiling milk over shortening and salt. Cool to lukewarm. Add yeast mixture. Add half the flour and beat until smooth. Add remaining flour and knead until smooth. Let rise until doubled in bulk. Divide dough in half.
To make the cheese dough: Soften yeast in lukewarm milk to which 1 tablespoon sugar has been added; let stand 5 minutes. Soften cottage cheese to remove lumps; add melted butter, raisins and yeast mixture. Then add unbeaten egg yolks, remaining sugar, salt and flour. Knead as for bread. Set aside and let rise for 1 hour or until doubled in bulk.
Directions: Take one-half of the cheese dough and shape into a roll; place in center of one-half of basic bread dough which has been pulled into a rectangular shape. Do not flour board or dough. Fold edges over center cheese dough and put into 10-inch tube pan. Set in warm place and let rise until doubled in bulk. Brush with beaten yolk of an egg. Clip top of paska with scissors to make thorns. Bake 1 hour at 325°. Yield 2 paskas.
4 cups all-purpose flour
1 teaspoon salt
1 stick butter, room temperature
1 cup lukewarm water
5 tablespoons sugar
2 packets dry yeast
2 egg yolks
For the filling:
1 pound ground walnuts
3/4 cup sugar
1/2 cup milk
1 tablespoon butter
1 teaspoon lemon juice
Combine yeast with warm water and sugar; let stand 5 minutes. In large bowl, sift flour and salt, add butter or margarine and mix as for pie crust. Add egg yolks and yeast; mix until smooth and dough comes clean from your hand. Divide into 4 parts; roll out and spread with prepared filling. Place roll, seam side down, on lightly greased baking sheet. Cover; let stand about 1 hour in draft-free area to raise. Before placing kolach in oven, brush top of kolach with egg- wash, (mix a little water with egg yolk) making top shine and brown nicely. Bake at 350° for 25 to 30 minutes. Leave on wire rack to cool 10 minutes; remove from baking pan and cool on rack. Yield: 4 Kolach
To make the filling: Heat milk. Add walnut meats; mix well. Add sugar, butter and lemon juice; mix well.
Any comments, questions or favorite recipes? I would like to hear from you. Please e-mail me at firstname.lastname@example.org. Please write "Helen's Kitchen Request" or "Helen's Kitchen Recipe Exchange" in the subject line to make sure that I receive your e-mail requests!