Kat Food

Things we like to eat.

Random

  • Warm Acorn Squash Dip

    Acorn squash (2 lbs.)
    1/2 tsp. salt
    1/2 tsp. curry powder
    1/2 tsp. chicken bouillon granules
    1/4 c. sour cream

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  • Spinach Quiche

    1 c. grated Swiss cheese
    1 c. half & half
    1 10-oz. package spinach, drained & cooked*
    1 partially cooked 9-inch pie shell
    3 eggs
    1 tsp. salt
    2 Tbs. butter
    *Bacon, broccoli, or ham may be substited for spinach

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  • Ice Cream

    1 quart milk
    2 c. sugar
    4 Tbs. flour
    4 eggs
    1 quart mashed berries (20 oz. frozen fruit)
    1/2 pint half & half
    Juice of 1/2 a lemon
    1 tsp. vanilla

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  • Fancy Cashew Brittle

    1 (9.5-ounce) can (2 cups) roasted, salted cashew halves with pieces (see Notes below)
    1 cup granulated sugar
    1/2 cup light corn syrup
    1 teaspoon butter, plus more for the pan
    1 teaspoon vanilla
    1 teaspoon baking soda

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  • Pasta with Winter Greens & Red Pepper

    1 lb. penne pasta
    7 Tbs. x-virgin olive oil
    1/4 c. Italian-seasoned bread crumbs
    1 medium onion, finely diced
    3 large cloves garlic, pressed
    1 tsp. crushed red pepper flakes
    1 lb. fresh leaf spincah, cut in ribbons
    Salt to taste

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  • Chocolate Cherry Squares

    1 c. all purpose flour
    1/3 c. butter or margarine
    1/2 c. packed light brown sugar
    1/2 c. chopped nuts
    Filling:
    8 oz. cream cheese, softened
    1/2 c. sugar
    1/3 c. cocoa
    1/4 c. milk
    1 egg
    1/4 tsp. vanilla
    1/4 c. chopped red candied berries
    Red candied cherries, halved (optional garnish)

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  • South City Kitchen’s Shrimp and Scallops in Garlic Gravy Over Stone-Ground Grits

    1 bulb garlic
    Salt and pepper to taste
    1 1/2 cups water
    1 1/2 cups milk
    1 tablespoon butter
    1 cup stone-ground grits
    1 1/2 cups heavy cream, divided
    1/2 cup red wine
    1 sprig fresh thyme
    2 cups chicken stock, preferably homemade
    2 tablespoons all-purpose flour, dissolved in
    1 tablespoon water
    1 tablespoon oil, for sauteing
    8 medium to large shrimp
    8 medium to large sea scallops
    1 tablespoon chopped chives, for garnish

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  • Lemon Baked Chicken

    1/3 c olive oil
    1/2 c lemon juice
    1 T herbes de Provence
    1 lg clove garlic, minced
    1/2 t salt
    Pepper to taste
    2 1/2 – 3 lbs chicken

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  • Hot Brown Tart

    For the pastry crust:
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    2 tablespoons butter
    1/3 cup shortening
    2 to 3 tablespoons ice water
    For the filling:
    4 eggs
    2 cups half-and-half
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup chopped turkey breast
    1/2 cup grated cheddar cheese
    2 small tomatoes, sliced thin
    1/4 cup grated fresh Parmesan cheese
    4 slices crisp cooked bacon, crumbled

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  • Hot Brown

    4 Tbs. butter
    6 Tbs. flour
    3 1/2 c. warm milk
    6 Tbs. grated Parmesan cheese
    1 egg
    Salt & pepper
    8 slices toast, crust removed
    12 oz roast turkey, thinly sliced
    8 strips fried bacon
    2 Tbs. grated Parmesan cheese

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