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Archive for Wednesday, March 21, 2007

Cooking with Gibson’ recipes

March 21, 2007

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Recipes from "Cooking with Gibson," which was compiled by Cub Scout Pack 3013 to help the family of Gibson Huston:

Sausage-stuffed mushrooms

1 1/2 pounds hot Italian sausage (casings removed)

1 1/2 teaspoon dried oregano

1 cup fresh Parmesan cheese

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 8-ounce package cream cheese (room temperature)

1 large egg yolk

Olive oil

24 large mushrooms, stem removed

1/3 cup dry white wine

Saute sausage and oregano over medium heat until sausage is cooked through (about 7 minutes). Break into small pieces. Using slotted spoon, transfer sausage mixture into a bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder. Add cream cheese and season with salt and pepper. Mix in egg yolk.

Brush a 15-by-10-by-2-inch glass dish with olive oil, brush the cavity of each mushroom cap with wine and fill with about 1 tablespoon of filling. Sprinkle the rest of Parmesan cheese. Bake filling side up uncovered at 350 degrees for about 25 minutes until tender and brown on top.

- Heather Johanning

Cheddar garlic drop biscuits

2 cups Bisquick baking mix

3/4 cup milk

1/2 cup shredded cheddar cheese

1/4 cup margarine, melted

1/2 teaspoon garlic powder

Combine Bisquick, milk and cheese until soft dough forms, then beat vigorously for 30 seconds. Drop by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes at 450 degrees until golden.

Combine melted margarine and garlic powder and brush over warm biscuits before removing from cooking sheet.

- Phyllis Hunt

Squash soup

6 green onions

2 teaspoons fresh grated ginger

3 cups broth or water

2 cups pureed squash (butternut, acorn or other sweet squash)

8 ounces cream cheese

1/2 teaspoon salt

1/4 teaspoon nutmeg

Saute onions and ginger in one tablespoon oil. Add broth. Puree squash with cream cheese and a little of the broth. Add all ingredients together and heat to a low simmer.

- Kai Blosser

Bourbon st. pork loin

1 pork loin

1/2 cup of Tony's seasoning

1/2 cup Italian dressing

3/4 cup plain bread crumbs

3 tablespoons finely chopped garlic

1 cup green onions, chopped

1 large onion, sliced into 1/8-inch rounds

1/2 cup pecan halves

1 cup honey

Dry rub the tenderloins inside and out with Tony's. Next, lightly wet the tenderloins with Italian dressing. Cut the tenderloins down the middle and place the opened tenderloins on a cutting board on the counter. Make a medium dry mixture of the bread crumbs and the rest of the Italian dressing. Apply a layer of this mixture to the top of the bottom half of the tenderloins.

Apply the garlic to the top of this layer. Add a layer of the green onions. Completely cover this layer with a layer of sliced onions. Place the pecan halves on top of the onions. Put the top half of the tenderloin on top of the bottom half and lace it up with string to prevent it from falling apart.

Coat entire tenderloins with honey. Put in a pan and place in refrigerator for a minimum of 2 hours. It can be left in the refrigerator overnight.

Remove from refrigerator 1 hour before cooking. Preheat oven to 400 degrees. Place in oven lightly covered for 40 minutes, then uncovered for 10-20 minutes. Remove from oven and let rest for 15 minutes. Remove string. Cut into 1/2-inch slices and serve.

- Jack Kellerman

Venetian rice and peas

1/4 cup butter

1 small onion, chopped

1 slice of bacon, diced

1 stalk of celery, chopped

2 cups fresh, shelled green peas

1/2 cup diced cooked ham

3/4 cup rice

1 3/4 cups chicken stock

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon grated Parmesan cheese

In heavy kettle, heat butter. Add onion, bacon and celery. Saute for 5 minutes or until onion is golden and back is cooked. Add peas and ham. Cover and braise for about 5 minutes, stirring occasionally.

Add rice and cook for 3 minutes, stirring to coat all the grains with the butter.

Add chicken stock, salt and pepper. Bring to a rapid boil, cover, turn heat to low and cook very slowly for 30 minutes or until rice is tender and the liquid is absorbed. The rice and peas should remain fairly moist.

Stir in Parmesan cheese and serve with additional grated Parmesan cheese.

- By Maxine Shand

Shrimp and pasta salad

12 ounces vermicelli

2 pounds boiled shrimp

1 medium bell pepper, chopped

1 medium onion, chopped

1/2 cup olive oil

1/2 cup Italian dressing

1/2 cup mayonnaise

1 1/2 tablespoons celery seed

1/2 tablespoon chives

1/2 tablespoon oregano

Cut vermicelli. Boil and drain; set aside. Cut shrimp into pieces. Combine balance of seasonings and dressings. Mix well. Refrigerate before serving.

- Fena Cannatella Savage

Chocolate chip birthday cheesecake

1 1/2 cups finely crushed Oreo cookie

1/4 cup melted butter

3 8-ounce packages softened cream cheese

14-ounce can sweetened condensed milk

3 eggs

2 teaspoons vanilla

1 cup mini chocolate chips

1 teaspoon flour

Preheat oven to 300 degrees. Combine crumbs and butter; pat firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cream cheese until fluffy. Add milk; beat until smooth. Add eggs and vanilla. Mix well. In small bowl, toss together 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over top. Bake 1 hour or until cake springs when lightly touched. Cool to room temperature; chill. Remove side of pan.

submitted by Sam MacDaneld

Corn dip

1 cup mayonnaise

1 cup sour cream

1 can drained chopped green chilis

2 cans drained Mexicorn

2 cups Mexican blend shredded cheese

3 green onions, thinly sliced

2-3 jalapenos, very finely diced

Chili powder to taste

Cumin to taste

Freshly cracked black pepper to taste

Mix and eat.

submitted by Dana Duellman

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