Tuesday, June 7, 2011

Homemade Marshmallow Fluff

3 egg whites, room temperature
2 cups light corn syrup
1/2 t. salt
2 cups sifted powdered sugar
1 T. pure vanilla extract

In the large bowl of an electric mixer, add egg whites, corn syrup, and salt. With your mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and has at least doubled in volume.

On low speed, add powdered sugar and mix until well blended. Add vanilla just until blended. It is now ready to use immediately or can be stored in the refrigerator for up to two weeks. Makes a large quantity--really a ton! It isn't as stable as Kraft Marshmallow Cream but is very nice as a dip for fruit, cookies, etc. and I think you can use it in fudge but I haven't tried it yet.

I also just used my hand mixer as I don't have a big mixer down here!

Friday, February 18, 2011

Ensalada de Zahnorias or Carrot Salad - Sweet and Sour

A Stake President in Chimbote invited us to dinner one night and this is one of the dishes his wife made for us. It is yummy!

2 carrots (or more), peeled and sliced in rounds
1 onion sliced in rings
3 bell peppers, 1 each red, green, yellow in slices or any combination
4 aji peppers, cleaned and without seeds, cut into rounds or sliced
Layer all in a 9x13" glass pan


In a small pan or in a bowl for the microwave add:
1 cup vegetable or olive oil (she uses veg. oil. This seems like a lot to me)
1 cup white vinegar
1/2 to 1 cup of white sugar-to your liking
Heat without boiling to melt sugar, then add about 2 T, more or less of corn starch
to make it the consistency you like, about like Karo syrup. Warm through and pour over the vegetables. Cover and refrigerate for an hour or two. Can serve warm (heat it in the microwave) or cold.

Monday, December 27, 2010

Christmas English Toffee

2 cubes butter
2 cubes margarine (I usually use all butter but this works fine)
2 cups sugar
6 T water

Mix in heavy bottomed pan and turn on high heat. Stir continuously until it starts to look scorched. Take a jar of creamy peanut butter and set it by the pan and when the mixture is that color, it is perfect! Remove from heat and pour into buttered (not pam) cookie sheet.

1 cups chopped nuts
1 pkg. milk chocolate chips or semi-sweet if you like

Can add 1 cup of broken nuts at this point before you pour, if desired. Spread evenly in pan, sprinkle with chocolate chips, wait a few minutes, and spread. Then sprinkle with chopped nuts. I always use pecans as they are my favorite. Almonds are the traditonal of almond roca. When cool, break into pieces. Yummy! If you are really ambitious, line the pan with foil and when it is cool, turn it out onto a tray and spread with melted chocolate and sprinkle with nuts so both sides are covered and then break into pieces. In the US this works better as it is cold and the chocolate doesn't melt like it does down here at Christmas!

Wednesday, November 17, 2010

Chili Cheese Quiche

Melt one cube butter or margarine in a 9x13" pan, cool and pour around to coat pan.

In a large bowl, beat 10 eggs and add:
The cooled margarine or butter
1/2 cup flour
1 t baking powder
1 t salt
Big dash of pepper

Fold in:
1 lb. cottage cheese (1 small carton in Peru)
1 lb. grated pepperjack, or other cheese
1 can (3 oz.) diced chilies (don't necessarily need with pepperjack cheese)

Bake in a 400 degree oven for 15 min. Turn oven to 350 degrees and bake 30-40 minutes longer or until toothpick comes out clean. I find that in Peru my cooking times are much shorter than in the US. I do 10 mins. at 400 and then 20 mins at 350 and check it. Enjoy!

Pecan Raisin Oatmeal Muffins

Mix together in a large bowl:

1 C rolled oats
1 C flour
1/2 C packed brown sugar
1/2 t each salt, cinnamon & baking soda
1 t baking powder
1/4 C broken pecans or more
2/3 C raisins and chopped dates or just all raisins

Mix in a smaller bowl:
1 stick butter, melted and cooled
1 C buttermilk (I add 2 t vinegar to fresh milk to make sour milk)
1/2 t. vanilla
1 egg, beaten

Pour wet ingredients into the dry ingredients and stir with a fork just until moist--about 10 seconds. Scoop or pour into well greased or paper-lined muffin tin. Bake 15-20 minutes at 350 degrees. Remove and cool, or eat HOT I say! Makes 12-15

Tuesday, November 9, 2010

Chicken Salad Sandwiches

2 skinless, boneless chicken breasts, cooked (boil them in water about 20 minutes or
bake 25 minutes in a 350 degree oven, or use leftovers

Chop or shred chicken breasts in bite-sized pieces in a medium sized bowl and add:

3-4 ribs of celery, diced
2-4 onions china (green), finely sliced
1/4 cup chopped pecans (not too finely)
1/4 cup craisins and/or golden raisins, if from Peru cut the raisins in half

Stir together and add enough mayonaise and a little lime juice, salt and pepper to the desired moistness. You can also thin it with a little milk.
I add more or less of these basic ingredients according to what I have or feel like and sometimes add a little curry powder to taste for a zestier flavor.

Serve on fresh croissants. Also good on crackers for a snack or appetizer.

Monday, September 20, 2010

Chicken Rice Casserole

Brown together until sausage is well done:
1/2 K. chorizo (sausage links), skin removed and crumbled
1 c. chopped onion
1 c. green pepper, chopped

1 c. celery, chopped
5 c. chicken broth (use the broth from boiling the chicken, then add boullion and water to finish)
1/2 K. chicken, cooked and chunked
3 pkgs. crema de pollo sopa with 20 oz. water, cooked to a condensada consistency
1 c. sliced mushrooms
1/2 c. sliced almonds
2 c. uncooked rice
salt, pepper, thyme

Combine all ingredients, pour into two greased casseroles, and bake at 275* for 2 1/2 hours covered. Uncover the last 1/2 hour to brown lightly. Enjoy! Serves 20
This can be put in smaller dishes, baked and frozen.