Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Filed under "Sweets"/Cakes/Etc, comfort food, Sauce

Tuna Croquettes à la Alton Brown

  • 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
  • 2 green onions, chopped finely
  • 2 tsp Dijon mustard
  • 2 large eggs, beaten
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
  • olive oil for sautéing
  1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
  2. Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate.  Repeat with remaining mixture until all of it is used up.
  3. Allow the patties to rest for 15 minutes
  4. Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
  5. Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
  6. Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
  7. Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
  8. Allow to cool for 2 to 3 minutes before serving.

I like to serve these with a sauce created by mixing together:

  • 1 part mayonnaise
  • 1 part sour cream
  • dill, to taste
  • salt and pepper, to taste
  • sometimes a finely chopped dill pickle, again, to taste
  • sometimes some very finely chopped green or red onion
  • a squeeze of lemon juice

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Filed under comfort food, dinner, Protein, Sauce

Chocolate Banana Zucchini Muffins

Muffins

Chocolate, banana, and zucchini muffins.

  • 1/2 cup dark chocolate cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp real vanilla extract
  • 2 cups zucchini, shredded and patted dry
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 cup chocolate chips, preferably mini dark chocolate
  1. Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
  2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
  3. In a large mixing bowl, combine oil, vanilla, and both sugars.  Stir in eggs, bananas, and shredded zucchini.
  4. Fold dry ingredient mixture into wet ingredient mixture, just until combined.  Gently fold in the chocolate chips.
  5. Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.  Cool completely before storing.

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Filed under "Sweets"/Cakes/Etc, baking, Breads/Muffins/Biscuits, whole food

Feta Dill Dip

A great ATK recipe.

  • 3/4 cup good mayo
  • 3/4 cup sour cream or Greek yogurt
  • 2 T freshly squeezed lemon juice
  • 2 ounces (1/2 cup) crumbled feta cheese
  • 1T fresh dill (1 1/2 t dried)

Mix all together.  Tastes best when allowed to sit for a few hours for flavours to blend.

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Filed under Appetizers, Salad Dressing, Vegetables

Greek Salad Dressing

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper

Put everything into a jar and shake well.  Refrigerate.

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Hashbrown Egg Breakfast Casserole

Serves 4 to 6 people

  • 16 ounces frozen hash brown potatoes, thawed
  • 4 thin deli slices smoked ham, chopped
  • 4 green onions, chopped
  • 1 ½ cups sharp cheddar, shredded and divided
  • 4 eggs
  • 1 cup milk
  • ¼ to ½ tsp salt
  • ¼ tsp freshly ground black pepper
  1. Preheat oven to 350F. Grease an 11” x 7” casserole dish.
  2. In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
  3. In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
  4. Sprinkle remaining ½ cup of cheese on top.
  5. Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
  6. Rest for 5 minutes before serving. Good with hot sauce!

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Filed under food, Protein

Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.

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