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Dover Post
  • Welcome to My Kitchen: A foodie's final farewell

  • After 35 years of sharing recipes with the community, this will be Judi Leaming's final “Welcome to My Kitchen” column. While Judi has decided to shut down her computer, we're sure she'll stay as busy as ever in the kitchen, and the Dover Post wishes her well in this new chapter of her life.
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  • I've had weeks in which to ponder how to politely "close the kitchen door" with this final column. As the deadline rapidly approaches I've concluded that "tried-and-true" is the way I would like this column to be remembered and so I'll share once again with you recipes that have appeared here before and which many of you have told me are your favorites.
    It has been many years since Doris Evans shared with all of us recipes that were her family favorites. Doris no longer lives in Dover (and her friends do miss her) but her recipe for Mother's Eye Roast certainly lives on with many of you as a favorite way to prepare an eye roast. Just remember that this works best if you allow the roast to come to room temperature just before you prepare it.
    Elegant Chicken has long been a favorite of Spicer's and this is a "go-to" recipe for me for entertaining. We like it served with rice because of the flavorful sauce that results when the chicken bakes for three hours. You can purchase the dried beef freshly sliced (or "chipped" as the original recipe is written) at either at Byler's or at the Pennsylvania Dutch Stand at Spence's market.
    Interestingly both of these recipes call for using oven temperatures that are either unusually high or unusually low so be sure to pay attention to the directions – and your oven's temperature.
    The final recipe is the one that I have probably made more times than any other recipe in my files – Trudy Carpenter's Applesauce Bread. Trudy is the wife of a college friend and I am so grateful to her for introducing us to this delicious bread (which works well as a dessert when topped with whipped cream).
    Remember too that if you can't find a recipe that you think appeared in this column, I'm usually only just an e-mail note away at: leamingjudi@gmail.com
    Mother's Eye Roast
    1 eye of round beef roast, at room temperature
    Vegetable or canola oil
    Dijon mustard
    Coarse ground black pepper
    Preheat your oven to 500-degrees. Line roasting pan with enough foil so that you can completely seal in the meat AFTER the roasting time. Completely cover the room temperature roast with a generous coating of oil. Spread mustard completely over the roast as if you were icing a cake. Now cover the mustard with a very generous coating of the coarse black pepper. Place the roast on the foil-lined pan. Place in the 500-degree oven and roast for 20 minutes. REDUCE OVEN TEMPERATURE to 325-degrees and continue roasting beef for 45 minutes more. Remove from oven and completely seal the roast in the extra foil. Let rest for 10 minutes. Roast will be medium rare.
    Page 2 of 4 - Elegant Chicken
    4-ounces chipped dried beef
    8 boneless chicken breast halves
    8 slices of top-quality bacon
    1 (10-ounce) can low-sodium condensed cream of mushroom soup
    1 cup sour cream
    Paprika
    Preheat oven to 275 degrees. Lightly grease a shallow 3-quart baking dish. Spread dried beef over the bottom of the baking dish. Wrap each chicken breast in a slice of bacon. Arrange chicken on top of dried beef. Blend together the soup and the sour cream and spoon this evenly over the chicken breasts. Sprinkle evenly and generously with paprika. Cover baking dish with foil and bake covered for 3 hours.
    Trudy Carpenter's Applesauce Bread
    2 cups all-purpose flour
    1 cup granulated sugar
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    2 teaspoons baking soda
    1 cup raisins
    1/2 to 1 cup chopped pecans or walnuts
    1/2 cup butter, melted
    1 1/2 cups unsweetened applesauce
    Preheat oven to 350 degrees. Lightly grease and flour a 9-x5-inch loaf pan and set aside. In a large mixing bowl (you can easily do this by hand), blend or whisk the dry ingredients together. Mix in raisins and nuts then melted butter and applesauce. Stir to mix well, being sure to scrape bottom of bowl several times so that everything is mixed in Pour into prepared pan. Bake in preheated oven for 75 minutes. (There will be a slight crack down the middle of the bread but this is natural). Cool in pan for 15 minutes then cool completely on a wire rack. Wrap tightly in foil and refrigerate. This will keep in the refrigerator for several weeks.
    WELCOME TO MY KITCHEN
    A foodie's final farewell
    I've had weeks in which to ponder how to politely "close the kitchen door" with this final column. As the deadline rapidly approaches I've concluded that "tried-and-true" is the way I would like this column to be remembered and so I'll share once again with you recipes that have appeared here before and which many of you have told me are your favorites.
    It has been many years since Doris Evans shared with all of us recipes that were her family favorites. Doris no longer lives in Dover (and her friends do miss her) but her recipe for Mother's Eye Roast certainly lives on with many of you as a favorite way to prepare an eye roast. Just remember that this works best if you allow the roast to come to room temperature just before you prepare it.
    Page 3 of 4 - Elegant Chicken has long been a favorite of Spicer's and this is a "go-to" recipe for me for entertaining. We like it served with rice because of the flavorful sauce that results when the chicken bakes for three hours. You can purchase the dried beef freshly sliced (or "chipped" as the original recipe is written) at either at Byler's or at the Pennsylvania Dutch Stand at Spence's market.
    Interestingly both of these recipes call for using oven temperatures that are either unusually high or unusually low so be sure to pay attention to the directions – and your oven's temperature.
    The final recipe is the one that I have probably made more times than any other recipe in my files – Trudy Carpenter's Applesauce Bread. Trudy is the wife of a college friend and I am so grateful to her for introducing us to this delicious bread (which works well as a dessert when topped with whipped cream).
    Remember too that if you can't find a recipe that you think appeared in this column, I'm usually only just an e-mail note away at: leamingjudi@gmail.com
    Thanks for the memories and Merry Christmas to each and every one of you1
    Mother's Eye Roast
    1 eye of round beef roast, at room temperature
    Vegetable or canola oil
    Dijon mustard
    Coarse ground black pepper
    Preheat your oven to 500-degrees. Line roasting pan with enough foil so that you can completely seal in the meat AFTER the roasting time. Completely cover the room temperature roast with a generous coating of oil. Spread mustard completely over the roast as if you were icing a cake. Now cover the mustard with a very generous coating of the coarse black pepper. Place the roast on the foil-lined pan. Place in the 500-degree oven and roast for 20 minutes. REDUCE OVEN TEMPERATURE to 325-degrees and continue roasting beef for 45 minutes more. Remove from oven and completely seal the roast in the extra foil. Let rest for 10 minutes. Roast will be medium rare.
    Elegant Chicken
    4-ounces chipped dried beef
    8 boneless chicken breast halves
    8 slices of top-quality bacon
    1 (10-ounce) can low-sodium condensed cream of mushroom soup
    1 cup sour cream
    Paprika
    Preheat oven to 275-degrees. Lightly grease a shallow 3-quart baking dish. Spread dried beef over the bottom of the baking dish. Wrap each chicken breast in a slice of bacon. Arrange chicken on top of dried beef. Blend together the soup and the sour cream and spoon this evenly over the chicken breasts. Sprinkle evenly and generously with paprika. Cover baking dish with foil and bake covered for 3 hours.
    Page 4 of 4 - Trudy Carpenter's Applesauce Bread
    2 cups all-purpose flour
    1 cup granulated sugar
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    2 teaspoons baking soda
    1 cup raisins
    1/2 to 1 cup chopped pecans or walnuts
    1/2 cup butter, melted
    1 1/2 cups unsweetened applesauce
    Preheat oven to 350-degrees. Lightly grease and flour a 9-x5-inch loaf pan and set aside. In a large mixing bowl (you can easily do this by hand), blend or whisk the dry ingredients together. Mix in raisins and nuts then melted butter and applesauce. Stir to mix well, being sure to scrape bottom of bowl several times so that everything is mixed in Pour into prepared pan. Bake in preheated oven for 75 minutes. (There will be a slight crack down the middle of the bread but this is natural). Cool in pan for 15 minutes then cool completely on a wire rack. Wrap tightly in foil and refrigerate. This will keep in the refrigerator for several weeks.

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