Sister's Choice Quilts

One Last Turkey Meal

I promised I was going to try to improve my pie-making skills.  I used a recipe for a single pie crust from the new pie cookbook I purchased and was full of misgivings that it would not turn out.  The amount of water called for was definitely too much, but I was able to add in more flour during the rolling out process, so all was not lost.  This recipe called for both butter and shortening in the crust. The crust was flaky and tasty.  I had to bake it in advance of filling it and used pie weights to keep the crust from puffing up.  I lined the crust with heavy-duty aluminum foil and pilled the pie weights on top of that.  There was no puffing up or misshapen results after pre-baking.

The recipe I used was Turkey Swiss Quiche from The Taste of Home and really turned out quite well.  You spread cubed turkey bits on the pre-baked crust, and top that with grated Swiss cheese.  Mix up 4 eggs with 3/4 cup of half and half and some chopped pimiento and green onion.  It was kind of Christmassy in its appearance-with lots of red and green bits.  It would be a good recipe for a Christmas brunch I think.  And it was brilliant for using up extra leftover turkey from Thanksgiving.

I am still on my quest for the perfect pie crust.  I used a food processor for this crust recipe, and as I said, too much ice water was called for in the instructions.  I liked the butter/shortening combo, but it was very tricky to roll out.  I had to add a good amount of extra flour, but it was forgiving in the end and obediently rolled out and tasted good when baked.

I am definitely getting the message that successful pie crust is going to mean a great deal of practice.

Comfort Food- Potato Gratin

A gratin is a French technique where ingredients are combined with eggs and cheese and breadcrumbs.  It is usually served in a shallow dish.  A gratin is comfort food at it's best, especially if potatoes are involved.

I found a recipe for a potato gratin on Facebook which I will share with you.  Here is a link.  The precise amounts of the ingredients aren't given, but I can tell you what I did.  You can click on the link and watch the video to see the technique and process.

I boiled six good-sized white potatoes until fork tender.  I slipped the skins off and mashed the potatoes with a couple of pats of butter and some salt and pepper.  I added maybe 1/4 cup of milk to loosen them up a bit.  Then I added three eggs, mixing well after each addition.  I added about a half cup of breadcrumbs to thicken things up a bit. Then I added a cup of mixed chunks of cheddar cheese (mild, sharp and white) and a cup of diced ham.  I spooned this potato/egg mixture into a buttered and breadcrumbed shallow baking dish (an oval one about 7 x 9).  I smoothed out the top and spread a beaten egg over the top and sprinkled on some more breadcrumbs.

I popped it into a 350 degree oven for 35-40 minutes.

I loved the fact that making this did not completely total my kitchen.  Basically, you use one big pot to boil the potatoes and combine all the ingredients right into it before spooning the mixture into the baking dish.  No mess, very little fuss and lots of stick to your ribs good eating.

So, here is an idea.  This would make an amazing make-ahead side dish.  Leave out the ham, and this recipe would be wonderful with a steak or roast of any kind.  You could assemble it earlier in the day and bake just before serving.

Hope your week is going well.  Eva has a rotten cold, and when I picked her up from school today she was pretty miserable.  We got out some ointment for her raw red nose, a big soft handkerchief that had been washed a million times, and made a cup of chamomile tea.  Undoubtedly we will all be sharing this ailment in the next week or so.  Sigh.  Monday is a holiday here in the US (Veteran's Day).  If you know any vets, give them a hug and a thank you.

Chicken Noodle Casserole

When I posted my Twelfth Anniversary post last week, a sweet reader named Jody emailed me that she has been following me for years and that my recipe for Chicken Noodle Casserole was a big hit with her family and that she is still making it.

I stared at her email for about five minutes trying to recall a recipe I had for Chicken Noodle Casserole.  It was vaguely familiar, but I was at a loss.  How could I have forgotten anything so delicious?  So important?  I had no clue where that recipe was.  And it sounded really good.  And I wanted to make it right now.

I even had a follow up email from Barbara Anne, asking could she have that recipe.  Now I was on the hot seat.  And I really wanted that recipe so I could make it.  I started searching through my cookbooks, and searching through my recipe cards to no avail.  Years ago I had a little binder with recipes in it, going way back.  Like back to the 70s.  The binder fell apart, and it got tossed.  I thought I re-coped all my best recipes from it, but apparently some may have been left out.

I did some online research and found this recipe from Taste of Home that sounded like something I would make.  I have honestly never had one of their recipes fail.  I printed it out and made the casserole, and I have to tell you...it was good! 

Now, only Jody can tell us if this is similar to the original recipe I posted years back.  But even if it is completely different, I think it is a keeper.

Loaded Potato Casserole

I made an awesome potato casserole dish for dinner and wanted to share the recipe, which is from one of the Taste of Home cookbooks.  When we were at Buggy Barn this summer for our quilting classes, a local woman who had her own catering company fed us the most incredible lunches each day, and she told me many of her recipes came from the Taste of Home cookbooks.  I looked into getting a few of them, and everything I have tried has been so tasty.

Loaded Red Potato Casserole

16 small red potatoes, unpeeled

½ cup milk or half and half

¼ cup butter, cubed

½ tsp pepper

1/8 tsp salt

1 ½ cups shredded cheddar cheese, divided

½ cup crumbled cooked bacon

1 cup sour cream

2 tablespoons chopped chives

1)      Place potatoes in a large pan and cover with water.  Bring to a boil and cook 15-20 minutes until tender.   Drain

2)      Mash potatoes with half and half, butter, pepper and salt.  Transfer to a 9 x 13 inch baking dish.  Sprinkle with 1 cup shredded cheese and bacon bits.

3)      Dollop with dabs of sour cream and sprinkle with chopped chives and remaining shredded cheese.  Bake uncovered at 350 for 20-25 minutes, until cheese is melted.

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I know I said I was done with Halloween, but I know some of you will get a kick out of this.  Eva was Angelina Ballerina for Halloween, but wouldn't wear her mouse ears.  For those of you who aren't familiar with Angelina, she is a little white mouse who wears a tutu and wants to dance.  Eva was busting a move for us, but I don't think she had a clue what all the fuss was about!