Food For Thought	Last Updated   November 8, 2009
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.
Brie Popovers	Beverage or Appetizer   November 8, 2009
---------- Recipe via Meal-Master (tm) v8.06 Title: Brie Popovers Categories: Appetizers Yield: 24 Appetizers 2 Eggs 1 c All-Purpose Flour 1 c Milk 1 ts Sugar 1/2 ts Salt 1/2 lb Brie Cheese, cut - into 24 chunks Heat oven to 450F degrees. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about two-thirds full. Bake 5 minutes. Reduce oven temperature to 350F degrees. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot. -----
Tip 1	Cooking Tip   November 8, 2009
Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. Simply remove the green skin as the solanine is only present there and the rest of the potato is completely safe to eat.
Butternut Squash Soup	Soup, Salad or Bread   November 8, 2009
---------- Recipe via Meal-Master (tm) v8.06 Title: Butternut Squash Soup Categories: Soups Yield: 6 Servings 2 tb Butter 1/2 c Chopped Onion 1 Butternut Squash, - peeled and cubed 2 c Water 1/2 ts Dried Marjoram 1/4 ts Ground Black Pepper 1/8 ts Cayenne 4 Chicken Bouillon Cubes 8 oz Cream Cheese, cubed In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth. -----
Tip 2	Cooking Tip   November 8, 2009
Apples, pears, or potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
Italian Beef Roast	Main Dish   November 8, 2009
---------- Recipe via Meal-Master (tm) v8.06 Title: Italian Beef Roast Categories: Main Dish, Meats Yield: 12 Servings 3 lb Boneless Beef Sirloin Roast 2 tb Olive Oil 0.7 oz Envelope Italian Salad - Dressing Mix (dry) Heat oven to 325F degrees. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140F degrees. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145F degrees. Carve. Serve beef with pan drippings. -----
Tip 3	Cooking Tip   November 8, 2009
Dry mealy potatoes have a high starch content and their cells separate so they make good mashed or baked potatoes.
Pesto Mashed Potatoes	Side Dish   November 8, 2009
---------- Recipe via Meal-Master (tm) v8.06 Title: Pesto Mashed Potatoes Categories: Side Dish, Vegetables Yield: 8 Servings 2 1/2 c Milk 1 1/2 c Water 1/4 c Butter 7 oz Box of Instant Mashed - Potatoes 3/4 c Shredded Asiago Cheese 2 tb Basil Pesto 2 tb Chopped Red Bell Pepper In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of potatoes box just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper. -----
Tip 4	Cooking Tip   November 8, 2009
Waxy moist potatoes have a lower starch content and higher sugar content, so are 'stickier' and are best for boiling, scalloped, and potato salad.
Praline Pumpkin Pie	Dessert   November 8, 2009
---------- Recipe via Meal-Master (tm) v8.06 Title: Praline Pumpkin Pie Categories: Desserts Yield: 6 Servings PASTRY: 1 c All-Purpose Flour 1/4 ts Salt 1/3 c Plus 1 Tb. Shortening 3 tb Cold Water FILLING: 2 Eggs 1/2 c Packed Brown Sugar 1 ts Ground Cinnamon 1/2 ts Salt 1/2 ts Ground Ginger 1/4 ts Ground Cloves 15 oz Canned Pumpkin 12 oz Evaporated Milk TOPPING: 1/3 c Packed Brown Sugar 1/3 c Chopped Pecans 1 tb Butter, softened 1/2 ts Ground Cinnamon In medium bowl, mix flour and salt. Cut in the shortening, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Heat oven to 425F degrees. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry- lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly. Reduce oven temperature to 350F degrees. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator. -----
Tip 5	Cooking Tip   November 8, 2009
Yellow fleshed potatoes contain more vitamin C than white fleshed potatoes.
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