Chicken Caesar Salad

This is a very quick, easy dinner to make on a very hot summer day.  Either buy one of those ready to mix kits that comes with everything but the chicken or use the recipe below.  You'll be happy with either one.

Ingredients:

Romaine lettuce, washed, dried and broken into bite sized pieces

1 hard boiled egg

Bacon bits (buy the packaged ones for quick assembly)

Croutons (buy a good package of garlic/butter croutons)

Chicken pieces (use either rotisserie chicken from the store or leftover chicken from another meal

Caesar dressing

Break the romaine lettuce into bite sized pieces and scatter in a platter.  Crumble a hard boiled egg and scatter two or three pieces of bacon over the lettuce.  Shred the chicken pieces into bite sized portions.  Sprinkle croutons.  Add dressing before serving. 

Deviled Eggs

Deviled Eggs

My husband's grandmother, Cecile Ellis, loved to entertain.  Sunday dinner with her was a pleasure. She cooked simply and always started the meal with appetizers and cocktails.  She loved to make deviled eggs and the base recipe for this version is hers.  I felt compelled to embellish the recipe and this little treasure is limited only by your imagination.  You can basically do anything to it.  My recommendation is to do the filling at least a day ahead of serving time.  This enhances the flavors of the ingredients.  For those of you who pay attention to detail, the filling in the above picture is the deviled egg mixture on a cracker....I have not yet filled my hard boiled eggs with the mixture....

Ingredients:

6 hard-boiled eggs

1 to 2 cans of deviled ham 

mayonnaise

poppy seeds

apple-smoked bacon

Chives (chopped very fine and optional)

Hard boil the eggs.  Allow to cool thoroughly.  Remove shells.  Slice four of the eggs in half and scoop out the yolks.  Put the yolks into a deep bowl.   Add the two remaining eggs to the bowl. Using a fork, crush the eggs and yolks until you get a fairly fine mixture.  

Add mayo to taste (about 1/3 of a cup).  Add salt, pepper and 4 ounces of crushed bacon bits.  Stir the contents of the bowl thoroughly.  Sprinkle the mixture with poppy seeds and mix well.  (I know poppy seeds sound odd but this gives the mixture a distinctive texture which I love.)  If you choose to add chives, do so now.  Mix well.  Cover the mixture and refrigerate.   Put the reserved eggs in a container and refrigerate.  

To serve, fill the eggs with the mixture.  

IMPORTANT NOTE:

This mixture can be used for just about anything:  sandwiches; stuffing for poultry or fish; toast points; celery sticks.......live wildly!

Meatloaf

Meatloaf is the ultimate comfort food...it can be made with any variety of meat or made with tofu as a vegetarian dish.  It is not so much what is put into it that matters...more importantly, it is how the ingredients are added that is important.  The best meatloaf is made well ahead of baking time (six to eight hours) and refrigerated to allow all the flavors in the mixture to meld together.  Be bold and creative...there is no real way to mess up meatloaf unless you cook it too long in the oven.  (This results in a very dry, not so tasty, dinner).   Anything goes well with meatloaf.  My husband likes ketchup but I prefer gravy.  Potatoes, pasta, or a compatible starch works and a great green vegetable. Add a little wine, some candlelight, and you turn a plain meal into a special one.

Ingredients:

1 lb. of ground meat

1 egg

breadcrumbs (flavored are good...sometimes I grind up Stouffer's stuffing mix as my breadcrumbs)

1 tsp. of soy sauce

sauteed mushrooms

a little bit of liquid (chicken stock; heavy cream, etc)

Mix all ingredients and cover bowl with plastic wrap.  Refrigerate for six or more hours.

Preheat oven to 350F

Place meat mixture in loaf pan.  Bake for 30 to 45 minutes, until you see the juices bubbling.

Delicious!!!

Apple Pie

 Preheat oven to 400F

My mother-in-law, Elizabeth Marshall,  made a terrific apple pie.  She got Northern Spy apples whenever they were available, and otherwise, chose a very tart apple.  The key to this pie is allowing the apples to macerate for at least an hour, more if possible.  Don't overcook the pie.

2 pie crusts

8 very tart apples (Granny Smith)

1/2 cup of sugar (turbinado)

½ cup of dark molasses

½ cup of melted butter flavored Crisco

Juice of one half of a lemon

2 tsps. of corn starch

Peel and core apples and slice into pieces.  Put all the apples in a deep bowl and place all the other ingredients in the bowl.  Allow this mixture to sit at room temperature for at least an hour. 

Before you put the apples in the crust, sift the corn starch into the mixture and toss well with a fork until well blended.

Put the first crust in the pie pan and add  the apple mixture.  I usually put a few pats of butter on the apple filling before adding the second crust.   Cut the crust in a few places with a sharp knife to allow steam to evaporate.

Bake for at least 45 minutes  or until a knife inserted  in the apples shows the apples are soft and cooked.