Cheryl’s Cuisine: May 2022

By Cheryl Radkiewicz

Mother’s Day is fast approaching and thoughts of my mother are swirling around.   It’s been 42 years since she left us, and needless to say, nothing’s been the same since. 

Memories of my mother do not include “kitchen memories”.  She was a brilliant nurse, fashionable lady, but couldn’t “be bothered” with what she felt were “meaningless duties” (cooking).   She did have a few good recipes, some I’ve shared in past columns, but they were from my Baba (her mother), my great aunt (Baba’s sister), or some of her bridge club friends.

These are recipes I cherish and want to share with you this month, hoping you will collect some of your mother’s recipes and pass them on.  

Leftover Beef (French Dish):

2 Tbsp. butter, divided
1 can mushroom slices, drained (or 1/2 lb. fresh mushrooms cooked for 5 minutes) ( I only
use fresh)
1 beef boullion cube dissolved in 1 cup boiling water (today I use beef broth- 1 cup)
Left over beef roast, sliced thinly 
1 small onion, chopped
Parsley
1 tsp. vinegar
1/16 tsp. thyme
2 tsp. flour
Salt and pepper, to taste

Put butter into frying pan.  Saute’ mushrooms.  Remove mushrooms from pan.  Put another tablespoon of butter into frying pan with drippings and saute’ onions with parsley, adding 1 tsp. vinegar.  Add thyme and mix with 2 tsp. flour.  Slowly add bouillon liquid or beef broth, 1 Tbsp. ketchup and salt and pepper, to taste.  Put in cooked beef slices, heat up, add mushrooms and serve.  Great with mashed potatoes.  

***

Chicken Parisienne:

6 medium chicken breasts, boned
1 can cream of mushroom soup
1/4 cup dry sherry
1-3oz. can sliced mushrooms, drained ( I use fresh)
1-6 oz. pkg. rice or pasta
1 cup sour cream

Place chicken breasts, skin side up, in ungreased 11x7x1″ baking dish.  Blend together soup and sherry.  Add mushrooms and pour over chicken.  Bake, uncovered for 1 1/4 hours.  Remove chicken, place on serving dish.  Keep warm.  Stir in 1 cup sour cream into reserved soup mixture in baking dish.  Heat, pour over chicken.  Serve over rice or noodles.

***

Creamed Chicken Over Puff Pastry Shells:

2 Tbsp. flour
2 Tbsp. butter
1 cup milk
1 Italian pepper, diced
1 small onion, diced
2  Chicken breasts
1 lb. mushrooms, sliced
2 Tbsp. sour cream
Tabasco or hot sauce
Paprika
Puff Pastry Shells

Cook flour and butter until it has no flour taste (you’re making a roux).  Add milk….if it’s too thick, add either more milk or some water.  Saute pepper and onion in butter.  Boil 2 chicken breasts until done and tender.  Remove from broth.  Save broth.  Remove skin and discard.  Cook mushrooms separately.  Then combine ingredients adding sour cream, a few shakes of hot sauce or Tabasco (to taste) and sprinkle with paprika.  Serve over puff pastry shells which have been baked and cooled.

***

Danish Potatoes:

2 lbs. potatoes
6-8 bacon strips, cooked until crisp (save drippings)
1 pint sour cream
Celery, finely chopped
Green onion, finely chopped

Boil potatoes in salted water; drain.  Fry bacon until crisp. Crumble into hot potatoes.  Add sour cream into bacon drippings in pan.  MIx together well.  MIx into potatoes.  Add finely chopped celery and green onions.

***

Pears Helene:

1 large can pears 
1 tsp. vanilla extract
1 quart of vanilla or French vanilla ice cream
Angel Food Cake or Sponge Cake
Hot Fudge Sauce (recipe below)

Flavor the pear syrup from the can to taste with vanilla extract.  Let pears stand in syrup for 3 hours before serving.   Buy French Vanilla Angel Food Cake Mix, if available.   If in a hurry, buy angel food cake already made.  

On serving plate, first put cake, ice cream, pear half, then top with Hot Fudge Sauce.

Hot Fudge Sauce:
1/4 cup cocoa
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup evaporated milk
1/8 tsp. salt
1 1/2 Tbsp. butter
1/2 tsp. vanilla extract

Combine all ingredient except the vanilla in saucepan.  Cook over medium heat, stirring constantly , until mixture comes to full rolling boil.  Boil briskly 3 minutes, stirring occasionally.  Remove mixture from heat and add the vanilla.  

NOTE:  The sauce may be stored in the refrigerator.  To reheat, place over a pan of hot, not boiling water, until the sauce has thinned to pouring consistency.

***

Chocolate Cherry Bars:

1 pkg. Fudge cake mix
1-21 oz. can cherry pie filling
1 tsp. almond extract
2 eggs, beaten

Preheat oven to 350 degree.  Butter and flour (or spray) 15×10″ jelly roll pan or 13x9x2″ cake pan.  In large bowl, combine all ingredients.  By hand, stir until well mixed.  Pour into prepared pan..  Bake jelly roll pan for 20-30 minutes or 13×9″ for 25-30 minutes.  While bars are cooling, prepare frosting.

Frosting:
1 c. sugar
5 Tbsp. butter
1/3 cup milk
1 cup semi-sweet chocolate morsels

In small saucepan combine sugar, butter and milk. Boil, stirring constantly for 1 minute.  Remove from heat.  Stir in chocolate pieces until smooth.  Pour over partially cooled bars.  

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