Food For Thought	Last Updated   February 7, 2010
Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.
Spicy Cheese Ball	Beverage or Appetizer   February 7, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Spicy Cheese Ball Categories: Appetizers Yield: 8 Servings 1 1/2 c Shredded Pepper Jack 1 c Shredded Sharp Cheddar 6 oz Cream Cheese, softened 1 tb Lime Juice 1/2 ts Onion Powder 1/4 c Sliced Ripe Olives 1/4 c Chopped Fresh Cilantro 3/4 c Tortilla Chips, crushed Assorted Crackers In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers. -----
Tip 1	Cooking Tip   February 7, 2010
Lettuce leaves should be torn by hand; cutting with a knife will turn the edges brown faster. If you must cut lettuce, be sure to use a stainless steel knife.
Apple Celery Salad	Soup, Salad or Bread   February 7, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Apple Celery Salad Categories: Salads Yield: 8 Servings DRESSING: 1/2 c Mayonnaise 3 tb Plain Yogurt 2 tb Sugar 2 ts Grated Fresh Lemon Peel SALAD: 2 lg Granny Smith Apples, cut - into bite-size pieces 2 lg Gala Apples, cut - into bite-size pieces 1 tb Fresh Lemon Juice 6 md Stalks Celery With Leaves 3/4 c Chopped Toasted Walnuts In small bowl, mix dressing ingredients until blended. Refrigerate until serving time. Place apples in large bowl. Sprinkle with lemon juice; toss until coated. Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup. Cut celery stalks diagonally into 1/4-inch slices to measure 2 cups. Add to bowl with apples. Refrigerate until serving time. Just before serving, toss apples and celery. Add dressing; toss until coated. Sprinkle with walnuts. -----
Tip 2	Cooking Tip   February 7, 2010
The outer, greener leaves of lettuce contains more vitamins and minerals then the paler inner leaves.
Easy French Dips	Main Dish   February 7, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Easy French Dips Categories: Main Dish Yield: 8 Servings 3 lb Fresh Beef Brisket 1 Package Dry Onion Soup Mix 10 1/2 oz Can Condensed Beef Broth 8 Sandwich Buns Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. To serve, cut each bun in half horizontally and fill with beef. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally. -----
Tip 3	Cooking Tip   February 7, 2010
Lettuce is a vegetable that is pretty much immune to any form of preservation. You can't freeze it, can it, dry it, or pickle it.
Gorgonzola Potatoes	Side Dish   February 7, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Gorgonzola Potatoes Categories: Side Dish, Vegetables Yield: 4 Servings 4 lg Baking Potatoes 4 sl Bacon 2/3 c Milk 2 tb Butter 1/2 c Crumbled Gorgonzola Cheese 1/4 c Sliced Green Onions 1/2 ts Salt Heat oven to 375F degrees. Gently scrub the potatoes, but do not peel. Pierce potatoes several times with fork. Place on oven rack. Bake 1 hour to 1 hour 15 minutes or until tender when pierced in center with fork. Let stand until cool enough to handle. Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 to 6 minutes, turning occasionally, until crisp; drain on paper towel. Cut each potato lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes, milk and butter with potato masher or electric mixer on low speed until no lumps remain. Stir in cheese, green onions and salt. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Crumble bacon onto potatoes. Bake about 20 minutes or until hot. -----
Tip 4	Cooking Tip   February 7, 2010
Generally lettuce is eaten raw, so consider removing any browned, slimy, or wilted leaves. For all lettuce types, you should thoroughly wash and dry the leaves to remove any dirt or lingering insects. If you eat lettuce often, it's wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.
Chocolate Cherry Cobbler	Dessert   February 7, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cherry Cobbler Categories: Desserts Yield: 6 Servings 2 tb Packed Brown Sugar 2 tb Cornstarch 16 oz Can Pitted Red Tart Cherries - Packed In Water, undrained 1/4 ts Almond Extract 6 dr Red Food Color 1/2 c All-Purpose Flour 1 tb Plus 1 Teaspoon Baking Cocoa 1 tb Packed Brown Sugar 3/4 ts Baking Powder 1/8 ts Salt 2 tb Butter 1/3 c Milk 1 ts Vanilla Heat oven to 375F degrees. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole. Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm. -----
Tip 5	Cooking Tip   February 7, 2010
In addition to their most common use in salads, you can also braise, steam, saute and even grill certain lettuce varieties to create a wonderful and different taste treat. Try halving a head of radicchio or romaine lengthwise, and brush on some extra virgin olive oil, and grill until they soften and just begin to brown-absolutely delicious.
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