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    Cooking 4 the Seasons: Cooking with Grace
    Cooking 4 the Seasons: Cooking with Grace
    Cooking 4 the Seasons: Cooking with Grace
    Ebook202 pages1 hour

    Cooking 4 the Seasons: Cooking with Grace

    By Grace Hutton

    ()

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    About this ebook

    Featuring recipes ranging from light summer snacks with friends to hearty winter soul food with family, this cookbook offers a wide range of foods from all over Canada. This delightful collection of easy-to-follow recipes has something perfect for every season and occasion, including both formal recipes for the holidays and some to make every day seem special.

    Author Grace has provided recipes for appetizers and beverages; breads and rolls; soups, salads, and vegetables; meat, poultry, and seafood; casseroles; pies, pastries, and desserts; and jams, jellies, and pickles.

    Whether youre an experienced cook or just trying out your chefs hat at the microwave, this collection has something perfect for you. From her mothers kitchen to yours, Cooking the Four Seasons has everything you need to bring family and friends together at the table.
    LanguageEnglish
    PublisherTrafford Publishing
    Release dateOct 5, 2011
    ISBN9781426996108
    Cooking 4 the Seasons: Cooking with Grace
    Author

    Grace Hutton

    Grace was born and raised in the Peace River county of Alberta, Canada. She and her family still live in Canada. She enjoys cooking and has learned many techniques in each of the three Canadian provinces she has lived in over the years.

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      Book preview

      Cooking 4 the Seasons - Grace Hutton

      Cooking

      4 the Seasons

      Cooking with Grace

      Grace Hutton

      Order this book online at www.trafford.com

      or email orders@trafford.com

      Most Trafford titles are also available at major online book retailers.

      © Copyright 2011 Grace Hutton.

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.

      ISBN: 978-1-4269-6490-9 (sc)

      ISBN: 978-1-4269-9610-8 (e)

      Trafford rev. 05/24/2013

      7-Copyright-Trafford_Logo.ai www.trafford.com

      North America & international

      toll-free: 1 888 232 4444 (USA & Canada)

      fax: 812 355 4082

      Contents

      Acknowledgments

      Appetizers & Beverages

      Breads and Rolls

      Soup, Salad & Vegetables

      Meat, Poultry, & Seafood

      Casseroles

      Pies, Pastries, & Desserts

      Cake, Cookies, & Candies

      Jams, Jellies & Pickles

      This And That

      Acknowledgments

      I would like to thank my family and friends for all their help and support over the years in doing this book. For they have listened to me for years. Now I have the time to do it, so here goes.

      I was born in Peace River country of Alberta Canada. I and my family still live in the peace country. I enjoy cooking and have learned many techniques in each of the three prairie provinces I have lived in over the years

      Appetizers & Beverages

      Fancy Party Sandwiches

      For mixed receptions and parties, allow 2 slices of bread or 3 to 4 small sandwiches per-Person.

      For ladies tea parties or showers, allow 1 to 1 1/2 slices bread or 2 to 3 small sandwiches per-person

      Bread: Approximate number of slices (crusts removed) from loaves. Bread 3/8-inch slices 1/2-inch slices

      Butter: Allow 1/4 lb. per 24 oz. loaf allow.

      Filling: To make filling for one 24 oz. loaf, allow:

      2 1/2 cups chopped meat or poultry

      12 hard cooked eggs

      3/4 lb. thinly sliced meat or cheese

      10 to 12 oz. peanut butter or jam

      ¾ lb. cream or soft cheese

      2-7 oz. tins fish

      Use about 2-3 large loaves of bread to make small sandwiches (depending on the size of sandwiches for 50 people)

      Make various fancy shaped, checkerboards, ribbon, pinwheel, wagon wheel and roll up Sandwiches.

      Use flavored butters and attractive garnishes.

      For rolled sandwiches, use bread that is very fresh, so that slices will not crack when rolled. Chill bread to facilitate slicing thinly. Soften butter and beat it until soft and fluffy, to make it easy to spread. Prepare sandwiches in advance, wrap tightly in wax paper and refrigerate before slicing. Depending on what other food is being served, age group, time of day, etc.

      Microwave Cooking Hints

      To speed cooking and promote even heating, use the following techniques. Stir food during cooking to bring the heated outside parts of the food to the center Turn food over when microwaving small items like hamburgers or chops or when defrosting. Stir or turn over foods or individual items during cooking to promote even heating. Allow standing time to complete the cooking of roasts and baked products. Shield wings or legs of poultry with small pieces of aluminum foil to prevent overcooking of these parts. Cover foods to hold in moisture and speed cooking.

      Arrange food in a ring or circular shape to allow maximum exposure in microwave energy. Place tender or thin parts in the center and thicker pieces toward the outside. Rotate or move a food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly. Select foods or pieces of the same size and shape because small items cook faster than larger ones. Food at refrigerator temperature takes longer to cook than food at room temperature. Dense foods take more time to heat than light or porous foods.

      Roasted Potato Skins

      6 medium baking Potatoes

      Garlic or Parmesan Cheese

      1 teaspoon Oil

      Pepper and Salt or Seasoning Salt

      Wash potatoes. Rub your hands with some oil on each potato. Poke with a fork to allow the steam to escape during baking. Bake 40 minutes at 400°F . Allow to cool, cut potato in half lengthwise and remove the pulp (save for potato salad), so that only a 1/8 remains on potato skins. Dip a pastry brush in the melted margarine and brush the inside of the skins, add garlic powder, Parmesan cheese or salt and pepper or seasoning salt.

      Place skins on baking sheet in an oven for 15 to 20 minutes at 350°F or until golden brown. Serve hot or put into freezer until needed for the next party.

      Onion Cheese Ball

      8 oz. Cream Cheese

      2 cups grated sharp Cheddar Cheese

      1 cup Sour Cream

      1/2 cup finely chopped walnuts

      1 envelope Onion Soup Mix

      1/2 cup Soda Crackers finely crushed

      1/2 cup walnuts finely chopped

      Beat cream cheese, cheddar cheese and sour cream until soft and smooth. Mix in nuts, onion soup mix, and cracker crumbs. Form into a ball and roll in nuts.

      Chill and serve. Also freezes well.

      Easy Party Punch

      —48 oz. can Pineapple Punch

      1—48 oz. can Apple Juice

      —48 oz. can Orange Juice

      2 bottles Ginger ale

      In large punch bowl mix together the pineapple juice, orange juice and apple juice, chill. Just before serving add the ginger ale and ice. Garnish with orange and lemon slices.

      Variation: One 26 oz. bottle Vodka or Gin may also be added at this time if desired.

      Surprise Spread

      8 oz. Cream Cheese, softened

      1 cup seafood sauce

      2 cups shredded Mozzarella Cheese

      1/2 cup Sour Cream

      1/4 cup Mayonnaise

      1 green Pepper

      3 green Onions, chopped

      3-4 oz. cans small or broken Shrimp (drained and rinsed)

      1 Tomato, sliced

      Mix together cream cheese, sour cream, mayonnaise. Spread over 12 "pizza pan. Scatter shrimp over cheese mixture. Add layers of seafood sauce, mozzarella cheese, green pepper, onions, and tomato.

      Cover and chill until ready to serve. Supply assorted crackers and spoons for serving.

      1 (28 oz. ) can Tomatoes, drained

      1 green Pepper, cut into large pieces

      3 Onions, cut into large pieces

      1/4 teaspoon Garlic Powder

      1/4 teaspoon Salt

      /4 teaspoon Jalapeno Peppers

      Combine tomatoes, peppers, onions, garlic powder, salt and jalapeno peppers in a blender or food processor. Blend until smooth. Pour into saucepan, bring to boil. Simmer for 10 minutes. Cool and add to nachos or serve as a dip for tortilla chips.

      Cover and chill until ready to serve. Supply assorted crackers and spoons for serving.

      Pineapple Cream Cheese Dip

      1 (500 gr.) Cream Cheese, softened

      1/2 cup Salad Dressing

      1 (14 oz.) can crushed Pineapple, drained

      Combine cream cheese and salad dressing. Blend until smooth. Puree crushed pineapple and 1/4 cup juice. Stir into cream cheese. Cover and refrigerate for 2 to 3 hours. Serve with crackers Gras a dip.

      Marinated Mushrooms

      1 (10 oz.) can Button Mushrooms

      1/3 cup Vinegar

      1 1/3 cup Olive Oil

      1/2 teaspoon Onion Salt

      1/4 teaspoon Celery Salt

      1 teaspoon Marjoram

      2 tablespoon chopped Parsley or 1 teaspoon dried Parsley

      Drain mushrooms and add to the mixture of vinegar, oil, onion salt, celery salt, marjoram and parsley. Cover and chill for at least 4 hours (this will keep in the refrigerator for several days)

      Drain and serve with toothpicks or cocktail forks.

      Crab Stuffed Mushrooms

      1 (6 oz.) can Crab Meat

      6 tablespoons Mayonnaise

      1/2 teaspoon Salt

      1/4 teaspoon Pepper

      1/4 teaspoon thy Mustard

      1/8 teaspoon Ginger

      24 large Mushroom Caps

      Shredded Cheese (cheddar or Colby)

      Drain and fake crab meat. Wipe mushroom caps with damp paper towel. Mix crab meat, mayo, salt, pepper, mustard, ginger together and mix well. Spoon about 1 teaspoon crab meat mixture into each mushroom cap and sprinkle with shredded cheese. Place on baking sheet and broil until cheese melts and is slightly browned.

      Cheese Fondue

      1 peeled, cut Garlic Cove

      1 lb. grated Swiss cheese

      1/4 cup Flour

      2 cups dry White Wine

      1 tablespoon Kirsch

      1 teaspoon Lemon Juice

      1 teaspoon Nutmeg

      1/8 teaspoon Pepper

      1 Loaf Italian or French bread

      Rub the inside of a fondue dish with garlic. In a pan mix together cheese and flour, then stir in the wine, Kirsch, juice, nutmeg and pepper slowly heat, stirring constantly, until cheese is melted.

      Remove from heat and beat with mixer on low until smooth. Set into fondue and continue to simmer Cut bread into bit size pieces. Place on a long handled fork and dip into cheese and turn to coat. If cheese becomes to thick ,stir in a tablespoon or 2 of heated wine.

      Cooked meat or fish chunks may also be used.

      Swedish Meatballs and Dip

      — 1 lb. ground Beef

      1 (4 oz.) Cream Cheese

      1 cup dry Bread Crumbs

      1/4 cup dry Onion Soup Mix

      1/2 teaspoon Nutmeg

      1/8

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