This is a lovely cutlet and when served with butter-fried cabbage and broad egg noodles, you just saved the airfare to Hungary. Try it ‘cuz it makes a great family dinner.
- 1 1/2 lbs. thin pork cutlets (or 4 boneless chops)
- 6 tbsp. Crisco oil
- flour for dredging plus 2 tbsp. flour for thickening the sauce
- 2 shallots, minced
- 2 tbsp. sweet paprika
- 1 1/2 tbsp. caraway seeds
- 1/3 generous cup dry white wine
- 2 cups chicken broth
- 1 cup plain yogurt
Place the cutlets between two pieces of plastic wrap and pound them out (use a rolling pin) until about 1/4 inch thick.
Heat 2 1/2 tbsp. oil in pan on medium high until hot. Dip half of the cutlets in the flour to dredge and shake off any excess. Add to skillet and saute until a golden colour. This takes about 1 minute per side. Remove from heat and add another 2 1/2 tbsp. oil, dredge the remaining meat and saute, then remove from heat.
Reduce the heat to low, add the remaining oil, shallots, paprika and seeds. Saute for about a minute and then add the wine. Simmer until almost dry. Add 1 1/2 cups of the broth, bring to a boil and simmer for two minutes.
Whisk together the remaining stock and 2 tbsp. flour and simmer for a couple of minutes. Return the meat to the skillet and simmer, turning often, until completely warmed through. Return the pork to plates, add the yogurt, pinch of salt and pepper to the skillet and gently heat through. Spoon over the meat. This, my friends, is delicious.
Pour a glass of wine and away you go.
Feta Sauce for Steaks
Believe it or not, warmer weather is on its way and the bbq will be up and running. If you want a different sauce to go with your steaks, try this one.
- 3/4 cup feta cheese, crumbled
- 3/4 cup sour cream
- 1 tsp. fresh lime juice
- 2 drops cayenne pepper
- 2 drops worchestershire sauce
- 3 tbsp. finely chopped sundried tomatoes
- pinch of pepper
Put all the ingredients in a blender and go for it. Blend until completely smooth and put in a bowl, covered, in the refrigerator until ready to serve. Make sure you cut your steak against the grain and it won’t be tough.
If having a salad and/or vegetables you have a great meal. Enjoy!
Beet and Cabbage Borscht Soup
I love this soup and and this is an awsome recipe to use. The sour cream makes it and, of course, nice warm rolls, glass of wine, good company….what else is there?
Serves 4-6
- 3 tbsp. olive oil
- 3/4 lb. russet potatoes, peeled and chopped
- 2 1/2 cups chopped cabbage (1/4 of
a small one) - 1 small onion, chopped
- 8-10 cups vegetable broth
- 6-7 small beets, peeled and chopped
- 1 cup drained and chopped Roma tomatoes (canned)
- 1/2 cup chardonnay wine
- Pinch celery salt
- Fine herbs to taste
- 1 tbsp. fresh lemon juice
- Sour Cream for garnish
Heat the oil in a heavy skillet, and add potatoes, cabbage, onion and saute until the cabbage softens (maybe five minutes). Now add eight cups of broth, , wine, the beets and tomat
oes and bring to a boil. Reduce heat and simmer until all the vegetables are tender (thirty to forty-five minutes). Add lemon juice, salt and pepper.
Put in a blender and blend until smooth. Be sure you do this in small batches or it will explode all over your kitchen. Trust me. If you want a thinner soup, add more stock. Ladle into pretty soup bowls, add a dollop of sour cream. This is a very good course to serve company. Remember, it is all in how it is presented. Voila! You mastered another easy course for your dinner.
Almond Cream Cheese Cake
This is really nice in flavour and texture. A little different ‘secret’ ingredient makes the difference.
- 2 1/4 cups flour
- 1 cup sugar
- 3/4 cup cold butter
- 1 tsp. cinnamon
- 1/2 tsp baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 3/4 cup sour cream
- 2 eggs
- 1 can Solo Almond Cake and Pastry filling (secret ingredient)
- 8 oz. softened Philadelphia cream cheese
- 1 cup blackberry jelly (strained jam will do)
- 1/2 cup slivered almonds
Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan.
Combine the flour and 3/4 cup of sugar until well blended. Grate the butter into this and mix until it resembles coarse crumbs. Reserve 1 cup of this mixture and set aside.
To the remaining mixture, add the cinnamon, baking soda, baking powder, salt, sour cream, 1 of the eggs and the almond filling. Blend this really well. Spread this mixture carefully over the bottom and approximately 2 inches up the sides of the pan.
In a bowl, combine the cream cheese, remaining sugar and the other egg, , blending well so that there are no lumps. Spread this mixture over the batter in the pan.
Spoon the jelly/jam over the cream cheese filling and carefully spread the reserved crumb mixture over the surface and sprinkle with the almonds.
Bake this for about 1 hour until the filling is set and the crust is golden. Cool at least 20 minutes before trying to remove the pan.
Let everyone just try to guess the fantastic flavour…yeah I know almond, but there is almond and then there is almond.
Quick and Easy Cheese Sauce
For the Blue Cheese Lover….this is for you. This is absolutely delicious over broccoli. Any leftovers can be reheated with no harm done.
- 1 cup sour cream
- 1/4 cup crumbled blue cheese
- 3 – 4 tbsp. cream
- dash of tabasco
- pinch of salt
- 1 tbsp thinly sliced green onions
Place all ingredients in a blender and blend until the onion is finely chopped.
Heat through but do not boil. This makes 1 1/4 cups.
Blueberry Coffee Cake
This is such a favourite of mine. I have one in the oven now and will take a picture when done.
- 2/3 cups chopped pecans
- 1/4 cup brown sugar, packed
- pinch of salt
Mix this together in a small bowl and set aside
Batter – Part 1
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Mix together in a small bowl and set aside
- Batter-Part 2
- 1/4 cup butter
- 1 cup sugar
Beat these two together until really light and fluffy
Now add:
- 3 large eggs
- 1 cup sour cream
- 1 tsp.pure vanilla
Add the dry ingredients, a little at a time, and beat until very, very smooth.
- 2 cups blueberries (frozen are fine, just don ‘t thaw)
- flour to toss the berries in, and gently fold them into the batter.
In a tube pan, add one half of the batter in the prepared pan, take 1/2 of the nut mixture and sprinkle over the top of the batter. Add the remaining batter and top with the remaining nut mixture.
Bake for 50-60 minutes. You will love this one.
Tropical Loaf
The other day when I was doing some baking, I noticed a pineapple cake mix in the cupboard. Not wanting to make a pineapple cake (did not have pineapple rings on hand), I thought I would try to make a ‘loaf’.
I changed the recipe on the box: I added:
- 1 cup sour cream
Instead of water:
- I added 1 cup of mango nectar.
- 1 cup of white chocolate/bitter chocolate chips, dried cherries (snipped),
- 1 cup chopped pecans and a handful of coconut.
- I grated the zest from 2 limes.
Poured into 2 loaf pans and baked. While warm, I put a lemon glaze over the top and let cool completely.
AHA! It turned out absolutely great. I wrapped both the loaves in parchment paper and then tinfoil. Placed in the freezer until needed.
Bring on the company now, I am ready!
Spring Rhubarb Cake
This is the time of year for rhubarb, so it would be a shame to waste it. Not a lover of it? Aha! I have a few recipes to change your mind…read on…
- 1/4 cup butter, room temperature
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 2 1/3 cups flour
- 1 tsp. baking soda
- 4 cups washed, chopped rhubarb
- 1 cup sour cream
- freshly grated nutmeg
if that isn’t enough, by all means, add the whipped cream.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until very fluffy (4-5 minutes). Beat in the egg well and add the vanilla.
Sift the flour and baking soda together and add to the butter mixture.
Stir in the rhubarb and sour cream. Mix this together with your hands as it is a very stiff batter.
Pat into a greased 9 x 13 baking dish. Sprinkle lightly with nutmeg. Bake for about 40 minutes or until done.
Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth. You could share this delightful moment with a friend as well. Who could ask for more?
Not a calorie in this one….Nah!
Mushroom Dip
Tasty, tasty, tasty! What else can I say?
- 1 tbsp. olive oil
- 4 1/2 cups chopped mushrooms
- pinch of salt
- 2 cloves of crushed garlic
- 1 tbsp. parsley (breath saver??)
- 3/4 cup thick Greek-style yogurt
- 3/4 cups sour cream
- 1 tbsp. lemon juice
Heat the oil in a frypan and add the mushrooms and a pinch of salt. Cook over a medium heat until all the moisture has evaporated and they are very soft (6-8 minutes). Remove from heat and allow to cool completely.
Add all the other ingredients and mix well. Serve with crackers. Serve this only at room temperature.
You can, if there is any left, store in an airtight container in the refrigerator for no longer that 2 days. If you use older mushrooms you get a stronger flavour.
Overnight Coffee Cake
This is a good one to start when you have invited the girls over for coffee in the morning. It is done when you get up and all you have to do is bake it.
- 3/4 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 tsp. fresh ground nutmeg
Beat the butter and sugar until light and fluffy. Add the eggs beating well to combine and add the sour cream and, again, mix well.
Combine all the dry ingredients and gently combine. Pour into a 13 x 9 inch greased and floured baking pan.
Topping
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
- 1 tsp. cinnamon
Combine the topping ingredients and sprinkle over the top of the cake. Cover with tin foil and set in the fridge overnight.
Remove from the fridge in the morning and let sit for 1 hour. Then bake in a 350 degreee oven for about 38-40 minutes.
Yummy!
Puffiest Cheese Omelet EVER
This is one impressive omelet to serve guests, family or….just you!
You will need:
- 2 large eggs, separated
- Pinch of fresh ground nutmeg
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. butter
- 3/4 cup Pepper Jack cheese OR Balderson’s aged cheddar
Preheat oven to 350 degrees.
In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat yolks with the salt, pepper and nutmeg until thick and lemon coloured. Whisk in the sour cream. Pour yolk mixture over beaten egg whites and GENTLY fold together.
Melt butter in a 10″ oven-proof frying pan over medium heat. Tilt to cover the bottom of the pan and then pour in the egg mixture.
Do not stir but cook until omelet is puffy and lightly golden on the bottom. This will take 2-3 minutes. Transfer pan to the oven and bake until top is a pale golden brown (takes 6-9 minutes) and a knife, when inserted, comes out clean. Sprinkle with cheese. Using a spatula, fold half the omelet over the other half. Slide omelet onto a warm plate and serve immediately.
This can be cut in two as it is quite a generous serving.
To take it up a notch, add pre-steamed asparagus, red peppers or mushrooms before folding over the top edge.
This recipe is from my published cook book ‘”The B & B Cook Book”.
Sour Cream Cookies
These are a tasty little treat instead of the same old, same old.
You will need:
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- pinch of salt
- 1/2 cup butter
- 1/2 cup sugar
- 1/8 cup packed brown sugar (dark)
- 1 egg beaten
- 1/2 tsp. vanilla flavouring
- 1/4 cup sour cream
- grated peel from 1 lime
Preheat oven to 400 degrees. Sift together the flour, baking powder, baking soda and salt and grated lime peel.
Cream butter, add sugars and beat until creamy. Add the egg and flavoring, mixing well.
Add the flour, alternating with the sour cream. Set aside to chill.
Divide into rolls, wrap in wax paper and chill for an hour. Cut into slices 1/8 inch thick and bake for 8-10 minutes on a parchment lined cookie sheet.
I have had this recipe in my recipe box for about 22 years. I have no idea where it came from but it is sure tasty.