Posted Mon Jan 28 10:53AM |
Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.
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http://www.istockphoto.com/file_search.php?action=file&lightboxID=6915274
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Please post a low res image on the forum thread so we can see what you have submitted to iStock. We do not need exclusive rights to the image, so you are free to sell it multiple times.
Thanks, Sharri, aka ecsc
Theme for the March issue’s recipes is A Samplin’ O’ the Green
ST. PADDY’S CABBAGE DINNER
Serves 6–8
1 medium head green cabbage, cut into 1- to 2-inch wedges
6–8 medium potatoes, unpeeled, washed and quartered
2 pounds smoked sausage, cut into bite-size pieces
Salt
Pepper
1 quart water
Crock-Pot (5-quart capacity or larger)
Add cabbage, potatoes and smoked sausage to Crock-Pot. Salt and pepper to taste. Stir all ingredients, then pour in 1 quart of water. Cover and cook on high setting for 2 hours, then on low setting 6–8 hours. Cabbage dinner is done when vegetables are tender.
SHAMROCK GREEN BISCUITS
Makes 6–8 biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into small cubes
3 tablespoons vegetable shortening
1/2 cup farmer’s cheese (or small-curd, low-fat cottage cheese)
2 teaspoons apple cider vinegar
3/4 cup whole milk
7 drops green food coloring
Preheat oven to 425 degrees.
In a food processor (or a stand mixer with dough-hook attachment), combine flour, baking powder and salt. Process for 30 seconds. Add butter, shortening and farmer’s cheese, then process again, about 15 seconds. Add vinegar to the milk; stir, then add to dry mixture and pulse for 15 seconds, just until the dough sticks together—it will be tacky. Add green food coloring, and pulse for 5 seconds. Dough will be marbled, not fully colored green.
Flour hands, remove dough, place on floured cutting board, then shape into a ball by sprinkling with flour and kneading 20–25 times. Flatten the dough ball to stand about 1-inch high. Using a 3-inch biscuit cutter, cut into rounds. Place biscuits on a lightly buttered baking sheet and bake for 10 minutes or until golden. Serve with green butter.
Green butter:
1 stick butter
3 drops green food coloring
2 tablespoons fresh chives or other herb, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
Process all ingredients in a small food processor. Spoon into a very small serving bowl, smoothing over with a spatula. Cover and refrigerate until ready to use.
HYATT’S APPLE COLESLAW
Serves 6–8
1/3 cup mayonnaise
1/3 cup light brown sugar
1 tablespoon lemon juice
3 cups green cabbage, finely shredded
1/2 cup red bell pepper, seeded and finely chopped
1 medium carrot, grated
2 green onions, trimmed and finely chopped
1 red apple, cored and chopped
1 Granny Smith apple, with peel on, cored and chopped
In a large serving bowl, combine mayonnaise, brown sugar and lemon juice. Add all remaining ingredients. Cover and refrigerate for 15 minutes or until ready to serve. Add additional mayonnaise if desired. If desired, add more brown sugar to lessen the onion flavor.
RUTH’S REFRIGERATOR COOKIES
Makes 3–4 dozen
1/2 cup butter
1 cup light brown sugar
1 egg, well beaten
2 cups cake flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup pecans, chopped (or favorite nut meat)
Preheat oven to 350 degrees.
In a medium bowl, cream together butter and brown sugar using a hand mixer or stand mixer. Add egg and incorporate well.
In a separate bowl, sift together cake flour, cream of tartar, baking soda and salt, then stir into butter and sugar mixture. Stir vanilla and pecans into dough.
Knead on lightly floured surface, then form dough into a log, wrap in waxed paper and chill overnight in the refrigerator.
Slice into 1/8-inch thick rounds, and place on greased cookie sheets. Bake 10–12 minutes. When baking two sheets at one time, transfer one cookie sheet from lower rack to the upper rack and the other cookie sheet from upper rack down to lower rack after five minutes, then continue baking.
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