Page 15,Babylove`s

PAGE 15

LEMON SQUARES

INGREDIENTS:
Bottom:
1/2 cup butter
1 cup all-Purpose flour
1/4 cup confectioners' sugar
Topping:
2 eggs
1 cup sugar
2 tbsp lemon juice
2 cup King Arthur Unbleached All-Purpose flour
pinch salt

PREPARATION:
1. Preheat your oven to 350°F.
2. To make the bottom, cut the butter into the flour and confectioners' sugar and press into a 9 inch square pan. Bake 20 minutes or until light brown.
3. Combine the remaining ingredients to make the topping.
4. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes.
5. Remove from oven and sprinkle top with confectioners' sugar.

MOM'S CHICKEN CASSEROLE

1 (8 oz.) package seasoned bread stuffing (I use Pepperidge Farm)
1 stick melted butter
1 cup water
2-1/2 cups diced chicken
1/4 cup chopped green onions or chives
3/4 tsp. salt
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
2 eggs
1-1/2 cups milk
1 can cream of mushroom soup
Grated cheese

Mix bread stuffing, butter, and water together lightly. Put 1/2 of mixture in buttered 8x12" or 9x13" casserole dish. In another bowl, thoroughly mix the chicken, green onion or chives, salt, onion, celery, and mayonnaise. Put mixture in casserole dish over bread mixture. Top with remaining bread mixture. Beat eggs slightly; add milk and pour over bread mixture. Cover with foil; refrigerate overnight. Take out 1 hour before baking. Spread cream of mushroom soup over top. Bake uncovered at 325 degrees for 40 minutes. Sprinkle grated cheese on top; return to oven for 10 minutes.

CRISPY OVEN BAKED CHICKEN

1/2 cup spicy brown mustard
1/4 cup soy sauce
2 tablespoons dried minced onions
1 cup dry bread crumbs or crushed cornflakes
1/2 teaspoon chicken boullion granules
4 boneless skinless chicken breast halves

Combine mustard and soy sauce in a shallow bowl; set aside. In a small skillet over medium heat, toast onion until lightly browned, about 3 minutes. Pour into a shallow bowl. Add crumbs and bouillon; mix well. Dip chicken in mustard mixture, then coat with crumb mixture. Place on a rack over a greased baking sheet. Bake, uncovered at 350' for 25 minutes or until juices run clear.

FARMER`S CASSEROLE

3 c frozen shredded hash brown potatoes
3/4 shredded Monterey Jack cheese
1 c diced cooked ham or canadian bacon
1/4 c sliced green onions

4 beaten eggs
1 12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt

Grease a 2-quart square baking dish. Arrange potatoes in dish. Sprinkle with cheese, ham and green onions. In medium mixing bowl combine eggs, milk, pepper and salt. Pour the egg mixture over potato mixture. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set.

You can also make the night before. Prepare the casserole as directed but don't bake. Cover and chill overnight. Bake uncovered in 350 degree oven for 55 to 60 minutes.

CREAMY EGG SALAD SANDWICH

1/2 cup PHILADELPHIA FLAVORS Chive & Onion Cream Cheese
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 CLAUSSEN Whole Kosher Dill Pickles , chopped
6 hard-cooked eggs , chopped
4 sandwich rolls

Preparation: ------------ MIX cream cheese, mayo and pickles in medium bowl. ADD eggs; mix lightly. FILL each roll with 1/2 cup egg filling.

PEACH COBBLER

1 stick butter
1 cup sugar
1 cup milk
1 cup self-rising flour
2 cups fresh Georgia peaches sliced

Melt butter in a 2 qt. casserole. Mix together flour,sugar and milk,pour over the melted butter. Do not stir. Pour peaches all over the top. Bake at 375 to 400 degrees x 40 mins., approximately.

GRANDMA`S PEACH COBBLER

For the Batter:

1/2 C Butter
1-1/4 C Flour
2 T Baking powder
1/2 t Salt
1 C Sugar
1 C Milk

For the Filling:
4 C Sliced fresh peaches
1/4 C Sugar
1 t Cinnamon
1 T Fresh lemon juice

Preheat oven to 350°F. Mix together the peaches, sugar, cinnamon and lemon juice. Allow the mixture to sit while you make the batter, so the juices can be drawn out of the peaches. Put the butter in a 9 x 13-inch Pyrex baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk. When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peach mixture evenly over the batter. Return dish to the oven and bake for 45 minutes. As the cobbler cooks, the batter will begin to rise up and around the peaches.

PEACHES AND DUMPLINGS

1 cup flour
1 cup plus 1-1/2 teaspoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons buttermilk
1 large egg, separated
2-1/2 cups water
1 tablespoons butter, melted
1/2 teaspoon powdered cinnamon
4 large peaches, peeled, pitted and sliced thinly (should have 4 cups)
1 cup blackberries or blueberries, stems removed

In a bowl, whisk the flour, 1-1/2 teaspoons sugar, baking powder, baking soda and salt. In a smaller bowl, combine the buttermilk, egg yolk and butter. Make a well in the center of the dry ingredients and pour in the buttermilk mixture; stir gently to combine. In a clean mixing bowl, beat the egg white until soft peaks form. Fold into the batter. Set aside.

In a deep skillet or Dutch oven, stir together 2-1/2 cups water, the remaining 1 cup of sugar and the cinnamon. Add the peaches and berries. Bring to a boil over medium heat, reduce the heat to low and simmer for 1-2 minutes, or just until tender. Do not overcook.

Drop the dumpling batter by spoonfuls over the simmering fruit, placing 5 spoonfuls around the outside edge and 1 in the center. Cover and cook for 8-10 minutes, or until the dumplings are firm to the touch. Serve warm.

QUICK AND EASY BLACKBERRY COBBLER

one 16 ounce pkg of frozen blackberries or 2 cups fresh blackberries
3/4 cup sugar
1 tbs cornstarch
1/8 tsp salt
1/4 cup all purpose flour
1/4 tsp cinnamon
1 frozen pie crust, thawed

Directions: Rinse fresh berries. In a separate bowl combine the sugar, cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine the dry ingredients with the berries, coating the berries.
Use one of the four single serving cobbler bowls (mine are 2-1/2 inches tall by 3-3/4 inches in diameter Corningware) to cut out the tops from the pie crust. Lightly spray each cobbler bowl with Pam. Coat the berries with the above mix and spoon into cobbler bowls. Place the pie crust on top of the berry mix and cut two holes in the crust.
Place in oven for 30 minutes at 425 degrees or 45 minutes at 375 degrees. Top with ice cream and serve with coffee.

DINER RICE PUDDING

5 cups half and half cream
1 cup medium grain white rice
3/4 cup sugar
2 egg yolks
1-1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
2 tablespoons butter, room temp
3/4 cup golden raisins
Cinnamon sugar (white sugar mixed with a dash or two of cinnamon)
Heavy cream, whipped to soft peaks and chilled

In a large saucepan over medium high heat, combine the half and half and rice and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally to avoid scorching. Remove from heat and stir in the granulated sugar, mixing well.
In a small bowl, blend together the egg yolks, vanilla and cinnamon until blended. Add 1/2 cup of the rice mixture and blend again. Return the egg yolk-rice mix to the saucepan and mix well. Add the butter and raisins and stir well. Pour the pudding into a 1 quart serving bowl and let cool to room temperature. Sprinkle with cinnamon sugar and serve with whipped cream.

PREPARING PORK RIBS FOR THE GRILL
BY OLLIE GATES

Ollie begins cooking ribs by lighting the coals in a chimney and, using tongs, arranging the coals on one side of the grill once they are hot. The ribs are placed on the opposite side of the grill from the coals and are cooked with indirect heat. The grill is ready when the temperature reaches about 230° to 250°. Ollie recommends laying a bed of hickory chips across the coals and placing hickory-wood blocks on top of those, a formula that imparts excellent flavor to the meat. Hickory is ideal because its density makes it burn for long periods and gives off a lasting heat. Also, it leaves little ash.

Use six slabs of 2 1/2- to 3-pound pork spare ribs with the skirt still on to serve eighteen to twenty people. Trim the meat, and blot with paper towels. Then sprinkle the ribs on both sides with seasoning, and marinate for 15 minutes. Arrange the slabs on the grill rack close to the fire at first, then move them farther away; the meat will cook quickly in the beginning and more slowly once it is moved away from direct heat. The slabs should be cooked 1 hour for the first pound and a 1/2 hour more for each additional pound, about 2 hours altogether. When you can pull the ribs gently apart with gloved hands, they are finished.

In a saucepan, warm the barbecue sauce. Transfer the ribs to a cutting board, and allow to cool slightly. Cut between the individual ribs, and serve with the sauce.

RUB SEASONING

The Rib Seasoning is a dry rub that should be applied to ribs 15 minutes before grilling; the Barbecue Sauce, warmed up in a saucepan, is a delightful accompaniment to the finished ribs.Makes about 2 cups.

1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red pepper
1 tablespoon ground cumin
1 tablespoon ground celery

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

BARBECUE SAUCE

Makes about 3 quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

1. In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.
2. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients, and mix well. Serve warm or at room temperature.
3. Sauce can be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

BARBECUE BEANS

SERVES 18

2 fifty-five-ounce cans baked beans
1/2 cup firmly packed dark brown sugar
1/2 cup molasses
3 tablespoons Rib Seasoning (recipe above)
3/4 cup Barbecue Sauce (recipe above)
1 teaspoon liquid smoke

1. Combine all ingredients in a cast-iron pot.
2. Cook on the grill, stirring occasionally, until crust forms on top of beans (approximately 20 minutes).

GRILLED CORN

Begin by buying corn whose stalk still attached, since it will make for a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove it. Peel back the remaining husk, remove one strip, and tie it around the other husks to create a handle. Mist the corn with water to help prevent burning. Place the corn on the grill over indirect heat, grilling for a few minutes on each side until it is almost brown. Keep turning the corn as it cooks; if the husks start burning, spray with more water.

To make flavored butters, start with 1 1/2 pounds, or six sticks, of unsalted butter at room temperature, then add coarse salt and freshly ground pepper to taste. For herbed butter, you will need 1 ounce of mixed green herbs, such as tarragon, chives, basil, and parsley. Bring a small pot of salted water to a boil, and prepare a bowl of ice water. Blanch the herbs by dropping them in the boiling water for about 30 seconds, then transfer them to the ice bath to stop cooking. Remove the herbs from the ice bath, and squeeze them dry. Mince the herbs with a sharp knife, and transfer them to the bowl of a food processor. Add 1/2 pound butter, and process until well combined and the butter is green in color. Add salt and pepper to taste, and transfer herb butter to a sheet of plastic wrap. Refrigerate or freeze until needed.

Divide the remaining pound of butter between two bowls. In a third bowl, combine 1 1/2 tablespoons of ground chile powders, such as arbol, ancho, and New Mexico. Add the chile powders to one of the bowls of butter, and combine thoroughly with a rubber spatula. Season with salt and pepper to taste. Transfer the butter to plastic wrap, and store in the refrigerator or freezer. Mix the remaining bowl of butter with 1 1/2 tablespoons of curry powder in the same manner.