The Blue Ribbon Country Cookbook

The Blue Ribbon Country Cookbook

4.0 7
by Diane Roupe
     
 

View All Available Formats & Editions

The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What… See more details below

Overview

The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What makes this book so special is not just the large number of recipes but also the amount of indispensable information that it contains.

Product Details

ISBN-13:
9781418568214
Publisher:
Nelson, Thomas, Inc.
Publication date:
10/26/2009
Sold by:
THOMAS NELSON
Format:
NOOK Book
Pages:
674
Sales rank:
17,606
File size:
3 MB

Related Subjects

Read an Excerpt

The Blue Ribbon Country Cookbook

The New Standard of American Cooking


By Diane Roupe, Sharon K. Soder, Mike Dieter

Thomas Nelson

Copyright © 2007 Diane Roupe
All rights reserved.
ISBN: 978-1-4185-6821-4



CHAPTER 1

Hors d'Oeuvres, First-Course Appetizers, and Snacks

* * *


Cold Hors d'Oeuvres

* * *

CHUTNEY DIP

3 ounces cream cheese, softened
8 ounces commercial sour cream
1 tablespoon finely grated onions
¾ teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon salt
½ cup commercially canned chutney,
large pieces chopped
Paprika for decoration
Ridged potato chips or crackers


In a medium mixing bowl, place the cream cheese, sour cream, onions, curry powder, chili powder, and salt; using an electric mixer, beat on high speed until no lumps of cream cheese remain. Add the chutney; using a spoon, fold in to combine. Turn into a serving bowl and sprinkle sparingly with paprika. Serve with potato chips or crackers.

MAKES ABOUT 2 CUPS

(4 DOZEN HORS D'OEUVRES)


RAW VEGETABLE PLATTER WITH VEGETABLE DIP

On a platter, attractively arrange a selection of raw vegetables around a bowl of Vegetable Dip (recipe follows). The following vegetables, as well as others of choice, may be used:

Beet strips
Broccoli flowerets
Carrot strips
Cauliflower flowerets
Celery strips
Cherry tomatoes
Cucumber slices
Yellow summer squash and zucchini slices
or strips
Green onions
Green, red, yellow, orange, and purple bell
pepper strips
Radish roses (page 339)
Turnip strips


VEGETABLE DIP

1 cup mayonnaise
1 tablespoon finely grated onions
1 tablespoon cider vinegar
1 tablespoon prepared horseradish,
homemade (page 30) or commercially
canned
½ teaspoon curry powder
Finely snipped, fresh chives for garnish


In a small mixing bowl, place the mayonnaise, onions, vinegar, horseradish, and curry powder; stir well. Transfer the dip to a serving bowl and garnish with chives.

MAKES ABOUT 1 CUP

VARIATION: Hot Swiss Cheese Sauce (page 303) makes a tasty and different dip for raw vegetables


SPINACH SPREAD (See photo insert page A-1)

1 10-ounce package frozen chopped spinach
16 ounces commercial sour cream
1.8 ounces (2 envelopes) vegetable soup mix
1 8-ounce can sliced bamboo shoots, drained
and chopped very coarsely
1 tablespoon white wine vinegar
1 teaspoon soy sauce
1 teaspoon sugar
Assorted crackers


AT LEAST 6 HOURS BEFORE SERVING: In the sink, place the spinach in a colander and defrost, allowing the liquid to drain off.

When defrosted, press the spinach in the colander to extract any remaining liquid. In a medium mixing bowl, place the spinach, sour cream, soup mix, bamboo shoots, vinegar, soy sauce, and sugar; using a spoon, stir until well combined. Cover and refrigerate at least 6 hours to allow the soup mix to soften and the flavors to blend. Serve in a bowl and surround with crackers; supply a small knife for spreading.

MAKES ABOUT 3 CUPS

(7 DOZEN HORS D'OEUVRES)


KALE SPREAD

1 10-ounce package frozen chopped kale

Follow the Spinach Spread recipe above, substituting the frozen chopped kale for the frozen chopped spinach. After pressing the defrosted kale to extract any remaining liquid, chop the kale into somewhat smaller pieces to make the dip easier to spread and eat.

MAKES ABOUT 3 CUPS

(7 DOZEN HORS D'OEUVRES)

ABC DIP

1/3 cup sliced almonds, chopped coarsely
3 strips bacon, fried crisply, drained between
paper towels, and crumbled
1½ cups shredded sharp cheddar cheese
1 tablespoon plus 1 teaspoon finely grated onions
¾ cup Miracle Whip dressing
Paprika for decoration
Assorted crackers


In a small mixing bowl, place the almonds, bacon, cheese, onions, and dressing; stir lightly to combine. Turn into a serving bowl; sprinkle with paprika to decorate. Place the bowl on a doily-lined plate. Arrange the crackers on plate around the bowl of dip.

MAKES ABOUT 2 CUPS

(4 DOZEN HORS D'OEUVRES)


SUMMER SAUSAGE-HORSERADISH DIP

8 ounces regular cream cheese spread
½ cup mayonnaise
3 tablespoons honey
¼ teaspoon salt
1/8 teaspoon dry mustard
1 cup finely ground (page 16), fully cooked
cervelat summer sausage
2 tablespoons undrained, prepared
horseradish, homemade (page 30) or
commercially canned
¾ cup finely chopped green bell peppers
2 tablespoons finely grated onions
Low-sodium whole-wheat crackers

(Recipe continues on next page)


Holsteiner, and Landjaeger. Any of these cervelats may be used in this recipe.

In a medium mixing bowl, place the cream cheese, mayonnaise, honey, salt, and dry mustard; using a spoon, stir vigorously until completely smooth and blended. Add the summer sausage, horseradish, green peppers, and onions; stir to combine. Serve with crackers.

MAKES ABOUT 3 CUPS

(6 DOZEN HORS D'OEUVRES)


SHRIMP WITH DIPS

Boil fresh shrimp (page 191); shell, leaving the tails on, and devein (page 191). Refrigerate in a covered container until cold. Arrange attractively on a platter and serve with one or more of the following sauces for dipping:

Cocktail Sauce (page 296)

Louis Dressing (page 128)

Hot Swiss Cheese Sauce (page 303)


GUACAMOLE

The dressing in this version of guacamole not only adds a zingy flavor, but also allows advance preparation of the hors d'oeuvre by using the dressing to spread over the avocado mixture, thus sealing it and preventing it from darkening. You stir the guacamole just before serving. Bacon also adds a new, delicious twist to this ever-popular savory.

2 large ripe avocados
1 tablespoon minced onions
1 garlic clove, pressed
¼ teaspoon chili powder
½ cup Miracle Whip dressing
4 slices bacon
1 medium tomato
Tortilla chips


Peel, pit, and cut the avocados into small chunks; place the chunks in a blender. Add the onions, garlic, and chili powder; process the mixture in the blender until pureed. Place the mixture in a glass mixing bowl. Using a small, narrow, angled spatula, spread evenly and smoothly in the bowl. Spoon the dressing over the avocado mixture; using a clean, small, narrow, angled spatula, carefully spread until smooth, sealing in the avocado mixture to prevent it from discoloring. Using plastic wrap, cover the bowl tightly and refrigerate.

Fry the bacon until crisp; drain well between paper towels. Using your fingers, crumble the bacon into small pieces. Place the pieces in a covered container and refrigerate. Blanch the tomato for 45 seconds (page 29); stem, peel, quarter, seed, and core it (page 29). Then chop it finely. Measure ½ cup chopped tomato; place in a covered container and refrigerate. Reserve the remaining chopped tomato for other uses.

At serving time, add the bacon and chopped tomato to the bowl containing the avocado mixture and dressing. Using a tablespoon, stir together the avocado mixture, dressing, bacon, and tomatoes until evenly combined. Transfer the guacamole to a medium- shallow serving bowl. Serve it with tortilla chips for dipping.

MAKES ABOUT 2 CUPS

(4 DOZEN HORS D'OEUVRES)


TACO SPREAD

(See photo insert page A-1)

11 ounces cream cheese, softened
½ cup commercial sour cream
2 tablespoons plus 1 teaspoon commercial
taco seasoning mix
1 tablespoon vegetable oil
1 pound lean, pure ground beef
½ cup finely chopped onions
1 garlic clove, pressed
16 ounces (2 cups) commercially canned
mild salsa
8 ounces (2 cups) shredded cheese for tacos
½ cup sliced, pitted ripe olives
1¾ cups coarsely chopped iceberg lettuce,
well dried
2 cups blanched (page 29), peeled, stemmed,
quartered, seeded and cored (page 29), and
diced (about ¼-inch square) tomatoes
1 10-ounce bag tortilla chips


In a small mixing bowl, place the cream cheese, sour cream, and taco seasoning mix; using an electric mixer, beat on high speed until smooth and blended. Using a tablespoon and a small, narrow spatula, press the cream cheese mixture evenly onto the bottom of a 9 × 13-inch baking dish; cover and refrigerate.

Place the vegetable oil in an electric skillet or a skillet on the range over medium heat (350°F in an electric skillet); using a spatula, distribute the oil over the bottom of the skillet. Add the ground beef; using a large spoon, break up the chunks of meat as it begins to brown. Add the onions and garlic; sauté until the contents are lightly browned, stirring often. Cool to room temperature; spread evenly over the cream cheese mixture in the baking dish; press very lightly. Spread evenly in layers over the beef mixture in the following order: salsa, shredded cheese, olives, lettuce, and tomatoes. Cover and refrigerate.

To serve, place tortilla chips in an attractive basket or bowl next to the Taco Spread. Provide 1 or 2 small knives for spreading.

MAKES ABOUT 9 CUPS

(11 DOZEN HORS D'OEUVRES)


LAST-MINUTE CHEESE SPREAD

A good-tasting hors d'oeuvre you can prepare in a jiffy after a quick trip to the grocery store. A simple sprig of parsley will doll up the top of the spread.

12 ounces (1¼ cups) regular cream cheese spread 2 tablespoons whole milk 1 cup shredded sharp cheddar cheese 4 ounces blue cheese, crumbled Assorted crackers


In a medium mixing bowl, place the cream cheese and milk; using a spoon, stir until blended. Add the cheddar cheese and blue cheese; stir until evenly combined. Serve the spread in an attractive bowl surrounded by assorted crackers. Supply a small knife for spreading.

MAKES ABOUT 2½ CUPS

(5 DOZEN HORS D'OEUVRES)


BRAUNSCHWEIGER SPREAD

Braunschweiger is a soft, smooth, smoked pork liver sausage. Its name derives from the German town of Braunschweig.

8 ounces braunschweiger
16 ounces commercial sour cream
1 1-ounce envelope onion soup mix
Cocktail-sized pumpernickel bread


AT LEAST 6 HOURS BEFORE SERVING: Place the braunschweiger in a medium mixing bowl; let it stand at room temperature until slightly softened.

Using a tablespoon, mash the braunschweiger. Add the sour cream; using an electric mixer, beat on medium speed until blended. Add the onion soup mix; using a spoon, stir to combine. Cover and refrigerate at least 6 hours to allow the soup mix to soften and the flavors to blend.

Spoon the Braunschweiger Spread into a serving bowl; place it on a doily-lined plate and surround it with slices of pumpernickel bread. Provide a small knife for spreading.

MAKES ABOUT 3 CUPS

(6 DOZEN HORS D'OEUVRES)

ALTERNATIVE SERVING SUGGESTION: Spread Braunschweiger Spread on cocktail-sized pumpernickel bread slices prior to serving; garnish each canapé with a small, fresh parsley leaf or a thin slice of tiny, sweet gherkin pickle.


DRIED BEEF AND GREEN PEPPER SPREAD

This is one of my sister-in-law's standbys served at family gatherings for years. We love it! Hope you do too. The recipe has been in Dee's files for so long, she can't remember the source. This is often the case with many Midwest recipes handed down and exchanged over the years (and generations).

16 ounces cream cheese, softened
3 tablespoons finely grated onions
2 garlic cloves, pressed
1 tablespoon white wine Worcestershire sauce
5 ounces sliced dried beef, chopped finely
(about 1 1/3 cups)
1½ cups finely chopped green bell peppers
(about 1½ medium green peppers)
Low-sodium whole-wheat crackers


Preheat the oven to 300°F.

In a medium mixing bowl, place the cream cheese, onions, garlic, and Worcestershire sauce; using an electric mixer, beat on high speed until creamy. Add the dried beef and green peppers; using a spoon, stir until evenly combined. Turn the mixture into a 1-quart round baking dish. Cover the dish and heat the mixture in the oven until warm, not hot, stirring twice during the warming period (about 30 minutes). The purpose of warming the mixture is to blend the flavors while retaining the crispness of the green peppers. Do not allow the mixture to become hot and begin to bubble. Transfer the warm mixture to a serving bowl; cover and refrigerate it until cold. Serve with crackers; provide a knife for spreading.

MAKES ABOUT 3½ CUPS

(7 DOZEN HORS D'OEUVRES)


TRIPLE-LAYER CAVIAR SPREAD

½ cup (¼ pound) butter, softened
3 extra-large eggs, hard-cooked (page 222)
and chopped
8 ounces commercial sour cream
¾ cup finely chopped onions
3½ ounces caviar
Small, plain water crackers


AT LEAST 6 HOURS BEFORE SERVING: In a blender, place the butter and chopped eggs; process until the mixture is a smooth, buttery consistency. Using a small, narrow, angled spatula, spread the mixture evenly over the bottom of a 7- or 8- inch flat-bottomed crystal serving plate with short sides (or an 8-inch glass pie plate). In a small mixing bowl, place the sour cream and onions; stir to combine. Spoon the sour cream mixture over the egg-butter layer in the serving plate; using a clean small, narrow, angled spatula, spread evenly and smoothly. Cover well with plastic wrap and then aluminum foil; refrigerate at least 6 hours.

Shortly before serving, carefully spoon the caviar over the sour cream layer in the serving dish and spread evenly. Place the serving dish on a round, silver or crystal plate; surround the caviar serving dish with crackers. Provide a small serving knife.

MAKES ABOUT 3 CUPS

(6 DOZEN HORS D'OEUVRES)


BOK CHOY STUFFED WITH RED CAVIAR

1 bunch bok choy (page 256)
8 ounces regular cream cheese spread
1 tablespoon finely grated onions
2 ounces red salmon caviar
3 hard-cooked, extra-large egg yolks, finely
grated


Clean the bok choy thoroughly. Split the white stalks in half lengthwise. Cut the split stalks into 2-inch-long pieces; dry with paper towels; set aside. In a small mixing bowl, place the cream cheese and onions; stir to blend. Add 2/ 3 of the caviar; stir carefully to combine. Using a knife, stuff the bok choy pieces with the cream cheese mixture. Sprinkle the stuffed bok choy with the grated egg yolks; garnish the tops with the remaining caviar. Cover carefully; refrigerate until ready to serve.

MAKES ABOUT 4 DOZEN


CUCUMBER WHEELS

2 seedless cucumbers, about 1 foot long each
1 5-ounce jar prepared horseradish
½ teaspoon finely snipped, fresh dillweed
2 teaspoons sugar
¼ teaspoon salt
1/8 teaspoon white pepper
½ cup whipping cream, whipped
Tiny sprigs of fresh dillweed for decoration


Pare 1 cucumber (page 17). Cut evenly into 3/8-inch slices (about 30 slices).Using a tiny, 3/8-inch melon baller, carefully scoop out a well in the center seed section of each cucumber slice, leaving the bottom of each slice intact and uncut. Place the slices, well side down, on 3 layers of paper towels; let stand.

Pare the remaining cucumber. Cut into ½-inch slices; cut each slice into quarters. Measure 4 cups quartered cucumber slices; reserve any remaining slices for other uses. Place the 4 cups quartered cucumber slices in a food processor, 1/3 at a time, and process, using on/off turns, until they reach the consistency of pulp. Be careful not to completely liquefy them. Secure 2 layers of damp cheesecloth in a medium-sized sieve and place over a deep pan. Pour the cucumber pulp into the cheesecloth to strain. When strained, lift the cheesecloth containing the strained pulp off the sieve; pull the 4 corners of the cheesecloth together and twist to make a cheesecloth bag of pulp. Wring and squeeze the bag to extract nearly all liquid until there remains ½ cup measured pulp; set aside.

Place the horseradish in a medium-sized sieve to drain. With your hand, firmly press the horseradish in the sieve to extract as much liquid as possible until there remains ¼ cup measured, drained, packed horseradish. In a medium mixing bowl, place the drained cucumber pulp, drained horseradish, ½ teaspoon dillweed, sugar, salt, and white pepper; stir to combine. Add the whipped cream; fold in.


(Continues...)

Excerpted from The Blue Ribbon Country Cookbook by Diane Roupe, Sharon K. Soder, Mike Dieter. Copyright © 2007 Diane Roupe. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >