Adam’s Autumn Biscuits

Yay it’s finally fall! My favorite season! Since it’s fall, I decided it was time for some pumpkin! These would be great after game-day or even to serve at game-day!

Adam’s Autumn Biscuits, RRR 3, pg 97

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup margarine, chilled and cut into small bits
  • One 16 ounce can unsweetened pumpkin purée
  • 2 tablespoons 1% or less buttermilk
  • 1/2 cup white raisins
  • 1/2 cup brown sugar

Instructions: Preheat oven to 400 degrees. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon, and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the margarine into the four mixture until it resembles very coarse meal. Add pumpkin and raisins. Pat the dough into 1/2 inch thickness on a well-floured surface. Cut into using a floured 1 inch cutter. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with one teaspoon of brown sugar per biscuit.

Yield: 24 biscuits

I baked for about 18 minutes in the oven. The biscuits were a different consistency than I am used to, but very tasty! Great fall treat! Below are some pictures of the biscuits. Enjoy!

Orange Champagne Cocktail

This past Saturday I hosted a game-day/watch party for the LSU game. I selected the Orange Champagne cocktail drink for the crowd and it was a HIT; especially for a Day game!

Orange champagne cocktail, RRR 4, pg 97

Ingredients:

  • 2 quarts Champagne, chilled
  • 2 quarts ginger ale, chilled
  • 1 quart of orange juice, chilled
  • 2 pints of fresh strawberries
  • Instructions:
    • Combine the champagne, ginger ale, and orange juice in a large pitcher and mix well. Pour into champagne flutes and top each serving with some of the sliced strawberries.
      Makes 15 (4 oz) servings

    Here are some photos of the drinks! They were so good and great for a party! I served with a platter of strawberries out for guests to add to their drinks.

    The Perfect Tailgate

    With LSU football season coming up, I thought a tailgate post would be perfect! I have selected three items that would be great to bring to a tailgate! Geaux tigers!


    Bill’s Fuzzy “Neighbors”

    Ingredients:

    • 6 ounces of orange juice concentrate
    • 7 ounces peach schnapps
    • One blender of crushed ice

    Instructions:

  • Whirl all ingredients together in a blender and serve!
  • This made such a great drink! So tasty! I would double or triple this recipe for a larger party.


    Artichoke Dip

    Ingredients:

    • One 15 oz can of Progresso seasoned bread crumbs
    • 4 14 oz cans of artichoke hearts
    • 2 cups olive oil
    • Juice of 4 lemons (Realemon May be used)
    • 2 cups of grated Romano cheese
    • 4 pods of garlic, puréed
    • Red pepper to taste
  • Instructions:
  • Combine the bread crumbs, water from artichokes, lemon juice and olive oil. Put the artichokes hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in a buttered 4 quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with Melba rounds. Delicious!
  • Yield: 4 quarts
  • This makes a TON of dip- I had two full pans of dip! This would be great for a larger party!


    Lastly, I selected On the Border Meatballs

    Ingredients:

    • 1 1/2 pounds of round, well-trimmed and ground beef
    • 1 1/2 cups bread crumbs
    • 1/3 cup minced onion
    • 1/3 cup of skim/low fat milk
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped parsley
    • 1 teaspoon pepper
    • 2 egg whites of 1/4 cup of egg substitute
    • 1 tablespoon corn oil
    • 12 ounces light Velveeta cheese
    • One 4 ounce can green chilies, reserve liquid
    • One 1 1/2 ounce package of taco seasoning mix
    • 1 cup of water

    Instructions:

    • In a bowl, mix the ground meat, bread crumbs, onion, milk, garlic powder, parsley, pepper and egg. Shape into 1 inch meatballs and cook in a nonstick skillet in oil until browned. Set the meatballs aside to drain on paper towels. Spoon off the fat and wipe the skillet clean. In the same skillet over low heat, mix the cheese, green Chile’s with liquid, taco seasoning mix and one cup of water until cheese melts. Return the meatballs to the skillet. Cover and simmer until heated through. Serve hot with toothpicks. The sauce can be used as a dip when the meatballs are gone.
    • Yield: 112 meatballs


    Adult Bento Lunch Box

    First off, I’ll explain what a Bento box is incase you are unaware like I was.

    Courtesy of Merian Webster:

    Definition of bento box: a multicompartment box used for containing the different courses of a usually Japanese lunch

    Here is a cute bento box I found at Albertsons locally in Baton Rouge

    The first item I have chosen is:

    Bagel Chips from RRR 3, pg. 258

    Ingredients:

    • 6 bagels
    • Non-stick butter flavored cooking spray

    Instructions:

    Slice bagels as thin as possible, approximately 6 slices per bagel. Places slices on ungreased cookie sheet. Spray moderately with cooking spray. Add salt, onion, garlic, etc, if desired. Bake at 350 degrees for 12-15 minutes.

    Makes 18 servings of 2 chips.

    I have selected cinnamon sugar mini bagels and here is a picture of my bagels.


    To pair with the bagel chips, I have selected:

    Sweet cream cheese with peanuts

    RRR 3, pg. 30

    Ingredients:

    • 8 ounces of light cream cheese
    • 3/4 cup of brown sugar
    • 2 teaspoons vanilla
    • 1/3 cup of chopped dry roasted peanuts
    • 3 or more apples, cut into wedges

    Instructions:

    Combine first three ingredients and mix together well. Gold in peanuts. Refrigerate until ready to serve. Serve with slices of apple as a spread.

    Serving size: 25 servings of 1 apple wedge and 1 tablespoon dip

    Here is a picture of the spread.


    The last item I have chosen for the box is:

    Asian Chicken Wraps, RRR 4, pg 265

    Ingredients:

    Dressing:

    • 1 cup canola oil
    • 1/2 cup rice wine vinegar
    • 2 tablespoons minced ginger root
    • 1 tablespoon soy sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon sugar
    • 1/2 teaspoon cracked red pepper

    Wraps:

    • 1 rotisserie chicken
    • 1 cup chopped cabbage
    • 1 cup chow Mein noodles
    • 1/2 cup shredded almonds
    • 1/2 cup chopped red bell pepper
    • 1/4 cup chopped green bell pepper
    • 4 green onions chopped
    • 2 tablespoons sesame seeds toasted
    • 4-6 large tortilla wraps

    Instructions:

    For the dressing, combine the canola oil, vinegar, ginger root, soy sauce, garlic, sugar and red pepper in a bowl and whisk until the sugar dissolves.

    I have added pictures of the ingredients below.

    Here is the minced ginger root.

    Here is the dressing mixed together.

    Now for the wraps, chop the chicken into bite-sized pieces, discarding the skin and bones. Combine the chicken, cabbage, noodles, almonds, bell peppers, green onions, and sesame seeds in a bowl and mix well. Add the dressing to the cabbage mixture and toss to coat. Spread the cabbage mixture over the tortillas and roll to enclose the filling. Wrap each roll individually in baking parchment paper and secure with tape. Cut each wrap diagonally into halves.

    Serves 4-6

    Here are the almonds and sesame seeds toasting. Be careful because the almonds are easy to burn! They should be light brown.

    This is what the mix should look like.

    Add the mix to the tortilla then close up the wrap!

    Here is the finished wrap.

    Here’s a few pictures of the bento box put together!

    Cheese Straws


    Cheese straws are perfect party snacks. My family always makes them for Christmas so I though I would try out the River Road recipe! This was a straight forward, easy snack to bring to a party, tailgate, anything! With school starting soon, you could make this as an after school snack for the kids!

    INGREDIENTS:

    • 1 cup butter- make sure you get real butter
    • 2 cups hand grated sharp cheddar
    • 2 2/3 cups sifted flour
    • Dash red pepper
    • 1/4 teaspoon salt
    • Rolling pin, cheese grater, mat – not listed in book

    INSTRUCTIONS:

    • First hand grate the cheese. I used Cracker Barrel cheese
    • Mix ingredients together well. I melted the cheese and butter before adding the other ingredients and it made a great dough!
    • Roll thin and cut into narrow strips.
    • Bake in slow oven, 275 degrees, until light brown.
    • 25 minutes in the oven was plenty of time!
    • Makes about 4 dozen

    This is what your dough cut up should look like.

    Here is the final product!


    This Weekend, Sunday April 8, 2018: Farmers Market at Alexander’s Highland Market

    Screen-shot-2013-12-02-at-12.03.58-AM

    Members of the River Road Recipes cookbook committee will be on hand sharing cookbook knowledge and offering samples of some of our favorite recipes from the River Road Recipes selections Sunday, April 8, 2018 at the Pop-Up Farmers Market at Alexander’s Highland Market.

    Come join us from 10:00 am until 2:00 pm. Alexander’s is located at 18111 Highland Market Drive, Baton Rouge, Louisiana. All 4 of our cookbooks will also be available for sale!

    Chili Con Quotis

    Lilly Pulitzer once famously said,“That’s what life is all about: Let’s have a party. Let’s have it tonight!” We here at River Road Recipes couldn’t agree more!  We love any excuse to throw a party, and casual, last minute affairs with a few close friends always seem to be the most fun. Whether you are planning a big shindig for Cinco de Mayo or hosting an impromptu girl’s night with your two best girlfriends, this delicious dip from River Road Recipes I has the perfect amount of spice and is a breeze to toss together. Once you’ve made it, be sure to share the fun – take a picture and tag it #RiverRoadRecipes!

    Chili Con Quotis, RRR I p. 223

    Chili Con Quotis, RRR I. Photo by Don Kadair.

    Ingredients

    • 2 large onions, chopped
    • 1 garlic clove, chopped
    • 1/4 cup salad oil (olive oil)
    • 1 tablespoon Worcestershire sauce
    • 3 tablespoons chopped green chili peppers
    • 1 lb processed cheese (like Velveeta)
    • 1 No. 2 Can (14.5 oz can) red tomatoes, drained and chopped
    • 1 tablespoon cornstarch

    Directions

    1. Saute onions and garlic in oil.
    2. Add peppers and Worcestershire sauce.
    3. Melt cheese in top of double boiler; add to cheese the chopped tomatoes along with onion mixture.
    4. Add cornstarch, stirring until thick.
    5. Serve hot in chafing dish and corn chips for dipping!

    Easter Dessert: Coconut Cake

    Ham, deviled eggs, Spinach Madeleine (of course), perhaps even a congealed salad are all Southern staples for an Easter lunch. For dessert, however, we suggest our Coconut Cake from River Road Recipes I! The light coconut flavor and the delicate frosting makes this a gorgeous as well as tasty end to this celebratory meal with friends and family. With the addition of a few flowers, it can even serve as part of your tablescape!

    Photo by Don Kadair.

    Coconut Cake, RRR I, p. 179

    Ingredients:

    • 1/2 pound butter
    • 2 cups sugar
    • 4 eggs (separate yolks and whites)
    • 2 2/3 cup cake flour
    • 4 teaspoons baking powder
    • 1 cup sweet milk
    • Pinch of salt
    • 1 teaspoon vanilla

    Directions:

    1. Grease and line 3 8-inch cake pans.
    2. Set over for 375°.
    3. Cream butter and sugar well.
    4. Add egg yolks.
    5. Sift flour, baking powder, and salt together and add alternately with the milk.
    6. Add vanilla.
    7. Beat egg whites until stiff and fold into mixture.
    8. Bake for 20 to 25 minutes, then allow to cool completely.

    Coconut Filling, RRR I, p. 179

    Ingredients:

    • 1 egg yolk
    • 1 cup milk or part coconut milk
    • 1 cup sugar
    • 1 tablespoon corn starch
    • 1 teaspoon vanilla
    • 1 grated coconut

    Directions:

    1. Mix together all ingredients except coconut and cook in double boiler over low heat until thickened.
    2. Cool partly, then add coconut just before icing the cake!

    Happy Easter from all of us at River Road Recipes!

    Chicken Shwarma with Yogurt Dill Sauce

    Warmer weather is finally here, and it’s a great time to begin cooking outdoors again! While the typical grill fare includes barbecue, hamburgers, or steak, if you’re looking for something different, River Road Recipes IV: Warm Welcomes has a fantastic Chicken Shwarma recipe that can be done on the grill. The preparation is a little time consuming, but the recipe makes a ton. You’ll be able to feed your entire family dinner, with plenty of leftovers to spare for lunches later in the week! Before you get started, be sure you have a wooden dowel and kitchen twine available.

    img_0682

    Photo by Lauren De Witt.

    The Chicken Shwarma pairs perfectly with our Yogurt Dill Sauce and is great added to a salad or served as a main course with roasted potatoes (check out our Potatoes Forno recipe in RRR IV, p. 70), rice, hummus (RRR IV, p. 67), or a side Greek salad. Finish off your meal with a delicious piece of Baklava (RRR IV, p. 71) for dessert!

    Chicken Shwarma, RRR IV, p. 69

    Ingredients:

    • 1/4 cup paprika
    • 3 tablespoons garlic powder
    • 2 tablespoons meringue powder
    • 2 tablespoons salt
    • 1 tablespoon onion powder
    • 1 tablespoon pepper
    • 5 pounds boneless skinless chicken breasts, trimmed

    Note: Meringue powder is available in most supermarkets or party supply stores and is used in this recipe to hold the chicken together while cooking. 

    Directions:

    1. Mix the paprika, garlic powder, meringue powder, salt, onion powder, and pepper in a shallow dish.
    2. Pound the chicken 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with the paprika mixture.
    3. Cover a sheet pan with a clean tea towel. Arrange 1/2 of the chicken in a single layer on the tea towel. Layer the remaining chicken overlapping. Cover the layers with a clean tea towel and top with a sheet pan; press together. Chill for 1 hour.
    4. Remove the top sheet pan and tea towel. Using a wooden dowel or the end of a long wooden spoon, roll the sheet chicken onto the dowel and secure with kitchen twine. 

      img_0677

      Photo by Lauren De Witt.

    5. Grill the roll over hot coals for 45 minutes or until the chicken is cooked through, turning occasionally.
    6. Slice as desired and serve with the Yogurt Dill Sauce!
    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    Serves 12.

    Yogurt Dill Sauce, RRR IV, p. 69

    This chilled Grecian sauce is used as a dipping sauce for the Chicken Swarma but is also delicious with other dishes in the Mediterranean Mixed Grill menu found on page 66 of River Road Recipes IV: Warm Welcomes. The sauce adds a cool and refreshing taste when combined with the warm flavors of a Mediterranean meal.

    img_0688

    Photo by Lauren De Witt.

    Ingredients:

    • 2 cups whole milk yogurt
    • Juice of 1/2 lemon
    • 1 1/2 teaspoons dill weed

    Directions:

    1. Combine the yogurt, lemon juice, and dill week in a bowl and mix well.
    2. Store, covered, in the refrigerator until serving time.

    Makes 2 cups.

    Miss Congeal-iality: Raspberry Salad

    I know what you’re thinking: “A congealed salad? How 1960s.” But fear not! Just like those flared jeans you’ve been hiding in your closet since the early 2000s, the congealed salad is making a comeback. Even Southern Living agrees! So break out that jello mold and make sure your next dinner party is on the cutting edge with a course featuring this latest culinary food trend. And if anyone looks at you funny, tell them those boring kale salads are so last year.

    Photo by Don Kadair.

    Photo by Don Kadair.

    Raspberry Salad, RRR I, p. 28

    With it’s beautiful pale pink contrasted against the bright green of butter lettuce leaves and lime wedges, this Raspberry Salad from River Road Recipes I will make the perfect addition to your Easter table this year! The best part? It doubles as the salad and the dessert, so feel free to have two helpings, guilt free!

    Ingredients

    • 1 10-ounce package marshmallows
    • 1 package frozen raspberries
    • 1 small can evaporated milk (chilled and whipped)
    • 2 3-ounce packages cream cheese
    • 2/3 cup mayonnaise

    Directions

    1. Melt marshmallows in double boiler with raspberries.
    2. Let cool; add cream cheese blended with mayonnaise.
    3. Add whipped milk to raspberry mixture.
    4. Place in tray and freeze.
    5. Unmold on lettuce leaves and enjoy!

    Serves 12.

    Recipe by Mrs. William Adams of Tallulah, Louisiana.