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:
Serve the sauce hot or cold.
- 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
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
- 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.
- Allow the patties to rest for 15 minutes
- Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
- Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
- 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)
- 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
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
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- 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.
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.
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.
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
- Preheat oven to 350F. Grease an 11” x 7” casserole dish.
- In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
- In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
- Sprinkle remaining ½ cup of cheese on top.
- Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
- Rest for 5 minutes before serving. Good with hot sauce!
Filed under food, Protein
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
- Melt the butter over medium-low heat in a medium saucepan.
- Add flour and whisk constantly for 1 minute.
- Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
- 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.
- 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
- 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
- Toast whole wheat bread, and lightly butter. Cut into triangles and place on dinner plate.
- Spoon the hot chicken and vegetable mixture over the toast.
- Eat with a knife and fork.
Filed under food, Protein