.....NINA'S RECIPES.....

Friday, October 23, 2009

BEEF PATTIES WITH MUSHROOM GRAVY

CREAMY GARLIC SOUP

INGREDIENTS:
1/3 cup butter,
2 heads garlic, peeled,
2 onions finely chopped,
3 small potatoes, cut into cubes,
2 cups milk,
2 cups chicken stock (or water);
DIRECTIONS:
Melt 2 tablespoons of the butter in a medium sauce pan over medium heat. Add the garlic cloves and cook for 5-7 minutes or until the garlic is golden in color. Add the onions; coog gently for 2-3 minutes, then add the potatoes and the remaining butter and continue to cook for 7-10 minutes, or until the onions begin to soften. Stir frequently to prevent the potatoes from sticking to the saucepan. Pout in the milk and stock (or water), then cook gently for 15 minutes, or until the potatoes are very soft. Puree the soup in batches in a food processor or blender. Return to the rinsed pan and season to taste with salt and freshly ground black pepper. Serve with croutons or bits of bacon.

Thursday, October 22, 2009

TURKEY, BACON AND CABBAGE SPAGHETTI

NINA'S "MILANO" COOKIES

INGREDIENTS:
3/4 cup powder sugar,
1/3 cup butter room temp.,
1/2 teaspoon vanilla extract,
3 egg whites,
3/4 cup flour,
Nutella;

DIRECTIONS:
1. Preheat oven to 400 F. Brush two baking sheets with melted butter and refrigerate.
2. Using a wooden spoon or electric mixer, cream the sugar and butter together. When the mixture is pale and light, beat in the vanilla.
3. Add the egg whites slowly, beating careful not to allow the mixture to curdle. If it does. add a large pinch of the measured flour. Sift the flour into the bowl, then using a metal or rubber spatula, gently fold the flour into the butter mixture, mixing lightly until combined.

4. Spoon into a pastry bag fitted with a 1/3 inch plain tip.

5. Pipe enough 3 inch pieces to fill the baking sheets; leave at least 2 inches between the cookies as they will spread during baking. Bake for 7-10 minutes, or until the edges are golden brown.

6. Use a thin spatula or a flexible bladed knife to remove the cookies from the sheet while they are still warm. Cool completely on the wire rack.

7. Spread 1/2 teaspoon of Nutella on the back of each cookie and pair together.

ENJOY!

MINI CORN CAKES

INGREDIENTS:
1 tablespoon butter,
1/2 cup chopped green onion,
1/2 cup chopped celery,
1/2 cup chopped red bell pepper,
1 cup soft white bread crumbs,
1/2 cup Bisquick mix,
1/2 teaspoon salt,
2 eggs slightly beaten,
1 can (11 oz.) whole kernel corn, drained,
vegetable oil for frying,
1/2 cup sour cream (optional);
DIRECTIONS:
1. In 12 inch nonstick skillet, melt butter over medium heat; add onion, celery and bell pepper; cook 3 minutes, stirring occasionally;
2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream, until well blended.
3. In same skillet, heat 2 tablespoons oil over medium heat. Drop corn mixture into oil by tablespoonfuls, spreading each 2 1/2 inch round. Cook 1 to 1 1/2 minutes on each side until golden brown. Serve with sour cream.