Fingers crossed for recipes from Home Folks, Carrabba’s

Good morning guys Jan. Today’s column inches will be filled with 2021 food leftovers—and I love leftovers.

We’re still on the trail of cornbread salad from Home Folks in Soddy-Daisy—or your favorite version of this dish. There are more ways to turn couscous into a salad please.

A former Free Press employee carefully checked each recipe in this section last week, and that’s her current assignment. “I’ve been looking for good earthenware to fill my niece’s fridge before she gives birth.” Can you help her with that?

Hungry husband got a New Year’s meal from Carrabba’s Italian Grill “And our favorite thing was olive oil for dipping bread, with a little cup of seasoning for this olive oil. Does anyone have a recipe for Carrabba or a favorite olive oil seasoning mix with Italian bread?”

chicken and ham

The debate over chicken breasts wrapped in a crockpot brought in this contribution from an anonymous exchanger who pulled it off the Fare Exchange many years ago. While traditional Company chicken recipes typically feature thinly sliced ​​dried beef, this recipe replaces the more common baked pork.

This recipe came from the late Maddin McCallie, one of Chattanooga’s most generous chefs.

Wrapped chicken breast

6 individual chicken breasts

6 slices of swiss cheese

6 slices of baked pork

2 cups stuffed breadcrumbs like Pepperidge Farm

2 scrambled eggs

1 stick of butter (12 cups)

Chicken breasts should be an odd size, not the bulky type often found at the grocery store. Wrap each breast, then wrap a slice of cheese around it, then wrap the meat around the whole thing. Secure with toothpicks. Repeat with each breast.

Using a rolling pin, and stuffing it into a plastic bag, roll the filling into soft breadcrumbs. This can be done early in the day.

In a small bowl, beat eggs until light. Dip each chicken, cheese, and ham roll into the egg mixture and then into the crumbs.

Melt the butter in a shallow baking dish. Put each piece in butter and bake for 45 minutes. While baking, flip it over once and mix.

salty rice

Here are two more recipes from Deep Well a wired mail basket on the Fare Exchange desk. Their senders at this stage are disguised as their identities.

Chinese style rice

1 cup long grain white rice

1 large white onion

2 ribs celery

1 can watering chestnuts

4 tablespoons butter

Soy sauce to taste, maybe 4 to 6 tablespoons or more

Salt and pepper to taste

green onion tops

paprika

This recipe does not take much time to prepare and is good with duck or game.

Wash the rice and cook it in salted water. behavior.

In a saucepan, saute chopped onions, finely chopped celery and diced chestnuts in water in butter.

Add rice, soy sauce, salt and pepper to taste. Keep warm in a double boiler.

Serve in a bowl garnished with plenty of finely chopped green onions and thinly sliced ​​bell peppers.

Makes 6 servings.

Notes: For great flavor, use plenty of soy sauce — as directed, 4 to 6 tablespoons or more.

Splenda Muffin

The topic of Splenda-sweetened baked goods has come up again recently, and this cake recipe fits so well, again from an anonymous sender.

Lemon poppy seed muffins

2 1/4 cups cake flour

3/4 cup Splenda Zero Calorie Sweetener, granules

1/4 cup sugar

3/4 cup soft unsalted butter

1/2 cup fat-free dry milk

2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

2 tablespoons lemon juice

2 tablespoons grated lemon peel

3 eggs

2 teaspoons of vanilla extract

2 tablespoons poppy seeds

Heat the oven to 350 degrees. Line an 18-cup muffin tin with paper liners. Sit aside.

Place cake flour, Splenda, sugar and butter in a large mixing bowl. Mix on medium speed with an electric mixer until the butter is blended into the flour mixture, with very small pieces of butter appearing.

Add the skim milk powder, baking powder, baking soda, and salt. Mix on low speed until blended.

Mix the buttermilk, lemon juice, lemon peel, eggs, and vanilla in a small bowl. stir well. Add 2/3 of the milk mixture to the flour mixture. Mix on medium speed, mixing until liquids are combined into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl.

Mix on medium-high speed 45 to 60 seconds, until mixture begins to get a lighter appearance. Reduce mixer speed to low, and add remaining liquid. Mix on medium speed until blended. Stop the mixer, scraping the bottom and sides of the bowl again. Add poppy seeds. Blend on medium-high speed for an additional 30 seconds.

Pour the muffin batter into prepared pans. Bake the muffins in a preheated oven for 12 to 15 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Nutritional information: 180 calories (80 from fat), 4g protein, 9g fat, 21g carbs, no fiber, 55mg cholesterol, 180mg sodium, 6g sugar.

Vegetarian options

A conversation with Rose Secrest reminded me that some recipes are for novice chefs, and some are for the experienced. The following recipes might fit into the latter category, in response to a request for easy French onion soup, and a vegetarian version of hollandaise sauce.

Easy vegan French onion soup

Onion slices, red or yellow, 1 per serving

Portobello mushrooms (1 per person) or 1 teaspoon porcini powder per person

pepper to taste

Put it in a saucepan, and boil until the onions are transparent.

vegan hollandaise sauce

3/4 cup plant-based milk (I prefer soy, but use your favorite)

1 tablespoon of cornstarch

pinch of saffron

1 tablespoon olive oil

2 tablespoons minced chives

2 tablespoons apple cider vinegar

1 1/2 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon white miso

Mix the plant milk and cornstarch together in a saucepan. Add the rest of the ingredients and simmer for 5 minutes. This should make the sauce spreadable, but thicken it more if you like.

just a dash

For storing onions, Rose Seacrest says, “I use Anchor Hocking glass containers with heavy-duty plastic lids.”

finally

I wonder if there are any readers who suffer from busy brain, a common ailment that makes a person think all night (not necessarily about bad things, just the slow motor kind of brain activity). Last night for me I was imagining this huge bag of onions in our kitchen, being stripped of their beautiful yellow skin, sliced ​​in a food processor, then slowly caramelized in a Dutch oven on the stove. Imagination, however, does not. There will be tears in the chopping, a mess on the work surface … and a bit of ambrosia as a result of this work. Maybe onions or onions will be in your kitchen this week. and always.

Orders

Cornbread salad (or similar)

– couscous salads

Freezable casserole

Carrabba’s olive oil seasoning (or similar)

to reach us

Fare Exchange is a long standing meeting place for people who love to cook and love to eat. We welcome all of your recipes and requests. Be sure to include exact instructions for every recipe you submit, and know that we can’t test the recipes printed here.

mailing address: Jane Hengar, 913 Mount Olive Road, Lookout Mountain, GA 30750

email: chattfare@gmail.com



Jane Hengar

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