ENCHILADA CASSEROLE ...p74

Despite a massive lunch buffet at the critic's favorite Chinese restaurant,  her insistence she couldn't eat a bit of dinner, and her blessing upon my sister to proxy as critic for this meal, Nana couldn't resist asking for "just a little" after hearing Lee's "oh, this is a Yum for sure!"

The critic then echoed that verdict.

Product of USA

I really enjoyed making this casserole - it was very easy, despite tearing into bite-size pieces 20 tortillas, which I think can be tapered down into halves or quarters without sacrificing texture.  I've noticed many recipes don't clarify the can size to use - if you're authoring a recipe, be sure to include these little details.  I initially thought, "sheesh, that's not much liquid....the tortillas are going to be tough...am I supposed to use the large can of enchilada sauce?"  I opted for the 10 oz. can of sauce and the 4 oz. chilies - in fact, the casserole's consistency was perfect, loaded with lots of cheese!  Top it off with some sour cream, diced avocados and some pico de gallo and you have a fiesta!

Hardy Appetit!

ITALIAN BEEF ...p42

Well imagine my disappointment when the critic thumbed her nose at my very favorite company recipe that I made for our special Valentines dinner!  Perhaps this is due to the fact that I did not make it in the microwave as called for, nor did I use a clay pot (which, if you have one, is definitely my preferred method.  My broken clay pot now houses flowers in my garden...) but chose to slow cook it all day in the oven.  I did find the meat not quite as tender - which was not expected. Perhaps I just got a particularly tough cut of rump roast. 

Here's a little teaching moment:  My husband and I always struggle with cutting a roast - we know that you should cut across the grain, but we always debate the direction of the grain.  On a rump roast, it's pretty easy to see, so I thought I'd show you new chefs.

The chunk of beef (LT) shows the grain (long fibers) running parallel to the cutting board. 

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The picture below shows the actual slice.  Notice there are no long fibers, just irregularly shaped cells.  If when you slice, you see long cells, you know you've cut with the grain as opposed to against.  Does it make a difference?  Yes, it does.  Chewing through the long fibers is difficult - cutting against the grain breaks these fibers down into tender bites.  

It's too bad that these little fibers were indeed still too tough for the critic.  The pictures above are depicting the slicing that takes place prior to the beef's second cooking called for in the recipe. The only redeeming factor was that the men in my life devoured it, commenting how delicious it was.  Were they just being polite?  Though I did find it different from times past, I still found it yummy as well. 

So, you try it - and be sure to register your comments here!  Should you decide to try, please take note that the recipe in the actual book has a critical error - the onions, green peppers, and mushrooms are NOT cooked 45 minutes in the microwave or you'll find these tough as leather...this should read 4 to 5 minutes.  As well, you should use 1/2 cup hot pepper rings.

Hardy Appetit! 

Triple Chocolate Kahlua Cake ...p94

Oh.my.delicious.  While looking for a cake not too sweet - perhaps minus frosting - for my husband's birthday, I came across this Kahlua sweetened winner made beautiful - minus the frosting - by its bundt pan form.  All I can say is, "WOW!" and the critic adds, "YUM!"

Other proclamations:

"Probably one of the best chocolate cakes ever!"

"Another piece, please!"

"How about a third?"

It needed no adorning, good thing considering I forgot to take a picture; but I did drizzle on top of the slices a chocolate wine sauce that I picked up at Francis Ford Coppola Winery in Santa Rosa, California.  Superb!  The little $10 bottle is well worth it - a little goes a long way and is exquisite served atop ice cream.

If you love chocolate, you'll love this cake!  Sorry no pictures!

Hardy Appetit!

Yorkshire Pudding ...p87

Admittedly, I had no clue what to expect in making Yorkshire Pudding.  I wondered why the name if the middle wasn't soft and pudding-like, and why it would accompany a beef roast.  When finished cooking, I was surprised by their appearance - they were puffed out and glossy looking - not at all pudding-like.  It was at this point I should have served them, because allowing them to cool, allowed them to deflate,

making them less esthetically appealing.  I also could have browned them a little longer in the oven.  I served them with the dinner, but according to food.com, Yorkshire Pudding is traditionally served prior to the meal, laden with the beef gravy, to diminish the appetite for gorging on the more expensive meat.

Hmmm....I could have used this when my boys were young!  Evidently, the leftover "biscuits" can be served with syrup for dessert.  I'm ashamed to say, I threw the rest of mine away....and ate lots of beef.

The critic says they're "okay."

Hardy Appetit!

Fried Yellow Squash ...p81

If you're gonna fry, fry a vegetable!

In this case, yellow squash - though I venture to say zucchini would make a nice alternate.  I must say this very simple recipe makes a scrumptious side to your entrée:  a southern classic that deserves universal appeal.  Nana, the critic, agreed that it had just the right amount of crispness and saltiness.  I served it with Alton Brown's Fish 'N Chips (minus the chips) and this was a wonderful combination.

Fried Alaskan Cod & yellow squash - YUM.

Hardy Appetit!

Grandma Alma's Shrimp Rice Casserole ...p72

Ok, I admit it:  as a child, I detested when my grandmother made this.  You might think it was the shrimp or curry I disliked, but, nope!  It was the green peppers.  I must have been a "super taster."  But, thank God, I've changed. 

Curry, shrimp, almonds - and, yes, green peppers - what's not to love? 
You can combine all the ingredients as the recipe dictates for a nice family casserole, or you can copy my sister and leave the rice out - instead serving the shrimp curry over rice for a more elegant company dinner.  Try it both ways and let us know what you like.  The critic proclaimed it one of her very favorites. 

Hardy Appetit!

Banana Pudding ...p112

Don't throw those ripe bananas away!  Just whip up this easy to make pudding, combine it with vanilla wafers and bananas, and you've got yourself a creamy, tasty dessert.  The recipe does recommend that you "throw hunk of butter and vanilla," though I only recommend this if the meringue thoroughly burns....  Should you throw it, I think it is to be thrown IN TO the pudding as in the picture below. 

Making pudding is not really that difficult, though some may be tempted to skip this and use packaged pudding - don't.  Be brave and do it the old-fashioned way.  If you don't know why the milk is scalded first, check out this video from Taste of Home.  "Back in the day" scalding killed the germs that today our pasteurization handles, but the other reason for scalding the milk is to destroy enzymes that keep the milk from thickening. 

Hardy Appetit!