Crossfield Collection Recipes

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Baked Cod in Cream Sauce

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Ingredients
6 cod fillets
1 tsp. kosher salt or to taste
4 Tbsp. butter melted
2 cloves garlic minced
1/2 c. breadcrumbs seasoned

For the cream sauce:
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream (or half and half)
1 c. milk
3 Tbsp Parmesan cheese grated
kosher salt to taste
black pepper to taste

Instructions
Preheat oven to 400-degrees.
Prepare cream sauce (see instructions below) and set aside, keeping warm.
Grease well  a 9×13 baking dish and place cod fillets in the dish. Sprinkle with salt.
Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
When the sauce starts bubbling up, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown.
Keep a CLOSE eye on it to make sure it doesn’t start to burn.
Remove from oven and serve with potatoes, rice, or vegetables.

Chiles en Nogada – Mexican Stuffed Peppers

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stuffed peppers mexican

1 pound ground pork (or I use breakfast sausage links from Morgan’s or Jimmy Dean sausage)
1 small onion, chopped
1 clove garlic
1 8 ounce can of sliced peaches, drained
1 medium pear, peeled and cored if fresh or 1 can of pear slices drained
1 8 ounce can tomato sauce
1/4 cup raisins
3/4 teaspoons salt
1/4 teaspoon cinnamon
6 large green bell peppers or poblano chilies.
(This recipe is also good for just using filling as a tortilla or wrap as well since I really don’t like green peppers)
Nut Sauce
1/4 cup pomegranate seeds (optional)

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pears and add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer uncovered for 10 minutes.

Meanwhile cut tops off from green peppers, remove seeds and veins. Cook in large amount of salted water for about 10 minutes or till tender crisp; drain.
Sprinkle insides of peppers with salt.

Spoon meat filling into peppers; place in shallow baking dish. Bake at 350 degree oven for 20 minutes until heated through.

To serve top with teaspoon of Nut Sauce for each green pepper; sprinkle with pomegranate seeds.
Makes six servings if using six peppers.  Add nut sauce on top of meat filling and roll up if doing a wrap instead of stuffed pepper

Nut Sauce: in blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine with 1 cup dairy sour cream and 1/4 cup milk.
Stir  in the nuts, 1/8 teaspoon ground cinnamon, dash salt and dash pepper

Recipe on page 52 in Mexican Cookbook
Picture of stuffed peppers is on page 38.

A favorite and guests really like this when we have had friends for dinner.  Since we don’t seem to eat the cooked green pepper we just use the filling as a wrap or roll up  or just eat filling separately.

Best Swedish Meatballs Recipe

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Meatballs:

1/2 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream
1 large egg
1 clove minced garlic,
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
1 pound (500 g) ground beef (mince)
1/2 pound (250 g) ground pork (mince)
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil

Gravy Sauce (OPTIONAL):
1/3 cup butter
1/4 cup plain / all purpose flour
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened (or heavy) cream*
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season

Instructions
In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
To serve:
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Notes
*Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories)1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don’t have or like pork 2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefe

Hungarian Goulash over Noodles

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2 pounds cubed beef (chuck)
3 tablespoons flour
2 tablespoons oil
1/4 cup chopped onion
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon paprika
1 1/2 cups beef bouillon
1 package noodles (8 ounce)
2 tablespoon butter

Evenly coat the beef cubes with the flour. In a pot cook the beef in oil until browned. Add onions: cook until onions are soft. Add bay leaf, cloves, salt, pepper, paprika and beef bouillon liquid . Bring to a boil. Cover, cook slowly for 2 hours until meat is tender. Cook noodles according to package directions; drain. Add butter and toss. Serve goulash over buttered noodles.  Serves 6.

Note: I always use at least two cubes for the beef bouillon for a stronger flavor.  Remember to remove the bay leaf and the whole clove bud. Add more salt/pepper to taste.

Original Source of recipe = 1969 Curtin Productions , NYC  – loose leaf recipe collection notebook kept in small red binder (half page size) with my other cookbooks.. These came from a promotion where you got a section of recipes at a time but I never got the entire set or official binder and indexes. Lots of good recipes in this promotion. There were more than 11 sections but I only got a few of the sections.  So I three hole punched them, made dividers and put in a three ring notebook. I have Section 3 Breads and Sandwiches, Section 5 – Casseroles and Quick Meals, Section 6 Desserts, Section 8 Meats, Section 9 Poultry Games Eggs and Cheese, Section 11 Sauces and Soups.

This is different than the Americanized version of Goulash that has tomatoes and uses elbow macaroni and often cooked ground beef instead of the cubed beef.
This recipe is just for the beef cubes and spices and is more like a stroganoff than the Americanized version of Goulash.

 

Perfect Macaroni and Cheese Recipe

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Impossibly Easy Zucchini Pie

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impossible zucchini pie

Ingredients
1 cup chopped or shredded zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9 inch size

Sprinkle zucchini, tomato, onion, and cheese evenly in pie plate.

Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.

Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Modifed recipe from Betty Crocker.  Photo credits to Betty Crocker.

 

 

 

 

Roasted Grape Tomatoe Sauce

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Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!

Ingredients

2–3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large yellow onion, diced
1 tbsp fresh garlic, minced
small handful fresh basil leaves
3–4 sprigs, fresh thyme, stems removed
kosher salt and freshly-ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.

Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.

Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.

Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.

Pour the sauce into pint-size canning jars or other air-tight containers.

Will keep for up to a week in the refrigerator, or 3 months in the freezer.

 

Source : internet search for recipes that use cherry or grape tomatoes.

Copyright 2018 – Laura Bolton for Fork Knife Swoon

https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/

Made this recipe on 07-28-2020.  Recipe is a keeper for all those grape tomatoes.

Can freeze for small portions as needed

Recipe for just roasted tomatoes using grape tomatoes.

 

Juicy Slow Cooker Chicken

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Ingredients
6 to 8 Chicken thighs, skin and bone on! (however many you can layer in a single layer)
Salt and Pepper to taste

Instructions
1. Liberally season both side of the chicken with salt and pepper
2. Put bone in, skin on, chicken thighs in the slow cooker in a single layer, skin side up
3. Do NOT add liquids of any kind.
4. Cook on low for 7 (seven) hours.

Whole Chicken Option

For a small whole fryer size chicken option to roast in slow cooker
Season inside and all sides of chicken.
Put four whole raw potatoes in bottom of crock pot
Place whole chicken over top of the potoatoes – which will act as a layer to allow juices to collect underneath the bird)
(or can use small balls of aluminum foil – purpose is that chicken juices will collect underneath the bird)
Do not add any liquids of any kind.
Cook on low for 7 hours.
Can brown and make crisp by putting in oven for a few minutes if desired for crispy outsides of chicken.

 

 

 

 

Impossible Cheeseburger Pie

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The Bisquick™ Impossible Cheeseburger Pie Recipe

The classic recipe for The Bisquick™ Impossible Cheeseburger Pie! This ground beef and cheese pie is made with baking mix, milk and eggs for a fast and easy meal!

showing off a slice of impossible pie ready to eat

 

Ingredients

1 lb lean ground beef
1 cup chopped onion
2 to 3 slices thick cut bacon, optional
1 tsp salt
1/4 tsp black pepper
1 cup shredded Cheddar Cheese
1/3 cup Bisquick Mix (dry)
1 cup milk
2 eggs
parsley or green onions to top

Instructions

Spray a 9 inch pie plate with cooking spray then preheat your oven to 400 °F .
(Or grease with shortening, butter or margarine to prevent sticking in the pan).

Place the ground beef, onion and bacon into a large skillet. Fry until the ground beef is browned, the onions are soft and translucent and the bacon is cooked. Drain the grease and place in the bottom of the prepared pie plate.

Sprinkle the cheese on top of the ground beef mixture in an even layer.

Whisk together the baking mix, milk and eggs until it’s as smooth as you can get it (there will be little lumps, don’t worry about that.)

Pour over the cheese and ground beef evenly.Bake in the oven for 25-30 minutes or until a knife or toothpick inserted comes out clean.
Remove and cool slightly, serve. Garnish with the parsley or chopped green onions.

Recipe source:
Original in recipe box and on the Bisquick Box
This is copies from thekitchenmagpie for the source of the photo

Top-Stove Meat Loaf

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TopOfStoveMeatLoaf

From the Kitchen of Barbara Humphrey

1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 can (10 3/4 oz) tomato soup
1 egg, slightly beaten
1 teaspoon salt
generous dash pepper
1/4 cup water
1/2 teaspoon prepared mustard or horseradish
2 slices processed cheese

Top of Stove Method:
Thoroughly mix, beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves. Brown on all sides in a skillet (to turn loaves use pancake turner.
Cover and cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup (omit adding water), water, and mustard.
Top loaves with cheese and pour soup all over all the top of the loaves. Cook until cheese melts.

Oven method:
Mix and shape into loaves as above. Bake at 350-degree oven for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves.
Top with cheese slices and bake five more minutes until cheese melts.

The recipe was given to me as a shower gift for my wedding 1982 by Barbara Humphrey. Well used and stained original recipe below.

RecipeBarbaraHumphrey