Tips for Rookie Cooks

soup, salade dressing sauce

Tomato Yogurt Soup


This cold version of a traditional soup is a refreshing change for those hot-weather meals. Combine yogurt, tomato juice, and garlic salt in a blender. Blend at medium speed for 2 minutes. Chill. Serve garnished with green onions and parsley. 6 servings.

Ingredients
• 2 c. yogurt
• 2 1/2 c. tomato juice
• 3/4 t. garlic salt
• finely chopped green onions
• finely chopped parsley

Bearnaise Sauce


Wonderful with steamed artichokes. Combine wine, vermouth, shallot, and tarragon in a small saucepan. Boil down to half of the original quantity (approximately 1/6 cup should remain). Strain. Put egg yolks in a cold double boiler. Water in the double boiler should not touch the bottom of the upper pan. Beat with a flat-bottomed whisk until they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring. When all butter has been added, immediately add strained tarragon mixture (do not overcook once the butter has been added). Adding tarragon mixture will make the sauce very thin. Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let the sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of white pepper to taste. Remove from heat immediately. Serves 2.

Ingredients
• 3 egg yolks
• 2/3 c. melted butter (unsalted)
• 1 T. dried tarragon
• 1/4 c. dry white wine or white wine vinegar with tarragon
• 1/4 c. dry vermouth
• 1/2 chopped shallot
• white pepper

Hollandaise Sauce


This sauce is a must for Eggs Benedict! Combine 2 T. lemon juice and 2T. boiling water. Strain. Put egg yolks in a cold double boiler. Water in the double boiler should not touch the bottom of the upper pan. Beat with a flat-bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not overcook once the butter has been added). This will make the sauce very thin. Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let the sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Remove from heat immediately. Serves 2.

Ingredients
• 3 egg yolks
• 2/3 c. melted unsalted butter
• 2 T. lemon juice
• 2 T. boiling water
• cayenne pepper

Corn Chowder


Make this chowder in a dutch oven. Fry the bacon in it until almost crisp. Add the onion and potato and saute lightly (do not brown). Stir in the corn and seasonings. Add the boiling water, cover, and bake for about 45 minutes at 350°, or cook on top of the stove over low heat for 30 – 35 minutes, stirring occasionally. Add the milk and continue to cook until very hot. When you are about ready to serve, stir in a little of the hot mixture into the egg yolks and stir all back together. Add the butter, and garnish with parsley or chives.

Ingredients
• 1 lb. can cream style corn or fresh corn cut off the cob
• 3 slices bacon cut in strips
• 1 medium onion, sliced
• 1 c. thinly sliced potato
• 1 T. sugar
• 3 c. boiling water
• 1 large can evaporated milk or 2 c. rich milk, scalded
• 2 egg yolks, stirred
• 1 T. butter
• chopped parsley or chives

Red, White and Blue Layer Salad


This layered salad is a festive addition to your 4th of July celebration. Bottom layer: Dissolve cherry Jell-O in 1 cup boiling water. Cool. Add pineapple. Pour in the bottom of the mold and chill. Middle layer: Dissolve lemon Jell-O in 1 cup boiling water. Cool. Beat together with milk and sour cream. Combine cooled lemon mixture and milk mixture. When the bottom layer is firm but slightly sticky to touch, gently add the middle layer. Top layer: Dissolve raspberry Jell-O in 2 cups boiling water. Cool. Add blueberries. Pour over the middle layer after it is firm but slightly sticky to the touch.

Ingredients
• 2 small pkg. cherry Jell-O
• 2 small pkg. lemon Jell-O
• 2 small pkg. raspberry or blackberry Jell-O
• 1 small can of crushed pineapple
• 14 1/2 can blueberries
• 1/2 pt. sour cream
• 2 c. milk
• 3 c. boiling water

Homemade Salad Dressing


Interesting variations can be made to this recipe by substituting another vinegar (balsamic, tarragon, or raspberry) for the wine vinegar and lemon juice. Combine in the decanter. Shake well. Leave at room temperature for at least 20 minutes before pouring over the salad.

Ingredients
• 4 T. olive oil
• 2 T. red wine vinegar
• 1 T. fresh-squeezed lemon juice
• 1 – 2 cloves crushed garlic
• 1 T. sugar
• 1 t. salt
• fresh ground pepper

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