Early October 2006 Recipies

Mustard – The Peoples' Press Reciplease Section – Share you favorite recipleases with your community by sending them to carrie@peoplespressnews.com. We can’t wait to test what you lays in your secret cookbook.

Mustard Is More Than Munch-Worthy
Mustard is one of the most popular condiments used today. It is slathered on sandwiches, used to flavor meats during and after cooking and is the main ingredient in many dips and other recipes.
Mustard's spicy appeal has been enjoyed as far back as recorded history allows. History points to ancient Egyptians chewing mustard seeds with meat; Pythagoras using mustard seeds as a cure for scorpion bites; and there are unconfirmed reports that Benjamin Franklin was responsible for bringing mustard to the United States.
There are many theories behind the origin of the word "mustard." Some believe it has to do with the Romans and their use of "must," or unfermented wine, in the process of making mustard. Whatever its origin, it's hard to deny how delicious mustard tastes, especially atop a food that seems made for mustard: hot dogs.
Mustard has experienced a popularity boom among people of all ages since the proliferation of honey mustard, commonly used as a dipping sauce for chicken, salads and more. In fact, it's hard to eat out these days without seeing a handful of menu items with honey mustard in the mix.
To recreate the taste of popular restaurant chain's honey-mustard-topped dishes at home, try this recipe.

COPYCAT HONEY MUSTARD
Makes 1 cup
1/4 cup fat-free mayonnaise
1/4 cup Dijon mustard, such as Grey Poupon
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.
Almost Like Joe's Mustard Sauce
Makes About 11/3 Cups
1 cup mayonnaise
31/2 teaspoons Coleman's Dry English Mustard
2 tablespoons half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Steak Sauce
1/4 teaspoon kosher salt
Put the mayonnaise and mustard in a small bowl and whisk them together to blend. Add the half-and-half, Worcestershire sauce, steak sauce, and salt, whisking until the mixture is creamy. Refrigerate, covered, until ready to use.

Filling Chicken Dish Chases Away Autumn's Chill
It's hard to find fault with chicken. It's extremely versatile in nature and there are scores of delicious dishes that can be created with chicken as the centerpiece. Chicken, particularly the skinless variety, is also generally low in fat, making it an important part of a healthy-eating plan.
While you may have enjoyed light chicken salads or kabobs during the grilling season, now that the weather has taken on a chill, use chicken to create heartier, richer foods that will evoke a warm and homey feeling.
Consider this recipe for "Puff Pastry Chicken Pies," courtesy of "The Smart Cook Collection: Chicken" (DK), by Delia Smith.
PUFF PASTRY CHICKEN PIES
Serves 4
Convenient, ready-made sheets of puff pastry, sold in the frozen food section of supermarkets, make decorative, savory pastries like this one easy to make. They are elegant enough to serve at a supper party and need only a good salad or simple green vegetables as an accompaniment.
For the filling
1 pound boneless and skinless chicken thighs
2 tablespoons butter
1 small onion, finely chopped
4 bacon slices, cut into 1/4-inch wide strips
3 tablespoons all-purpose flour
11/4 cups chicken broth
6 cremini mushrooms, finely sliced
Salt and freshly ground black pepper to taste
1/4 cup heavy cream or crème fraîche
11/2 tablespoons finely chopped fresh parsley
For the pastry
1 17.3 box of frozen puff pastry, thawed
2 large egg yolks, beaten
Lightly buttered rimmed baking sheet and a ruler
1. First of all, you need to trim the chicken into even-sized pieces - roughly 1/2-inch cubes. Then melt the butter in a medium, deep-sided skillet and cook the chopped onion over medium heat until it has turned pale gold - about 4 minutes. Then, using a slotted spoon, transfer it to a plate. Now turn the heat to high and add the bacon strips and cook these, tossing them around a few times, for about 4 minutes, until they are really crisp. After that, transfer the bacon to the onion and start to cook the chicken in the bacon fat. You'll need to do this in three batches, and each batch should take about 3 to 4 minutes to turn golden on all sides. Now return the onion and bacon and all the chicken to the skillet. Then, using a wooden spoon, and reducing the heat to medium, sprinkle in the flour and stir it in to soak up all the juices.
2. After that, add the chicken broth a little at a time, stirring as you add until all the broth has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage, add the mushrooms, season well, and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Finally, stir in the cream and the parsley; taste to check the seasoning. Set aside until it is completely cooled, then cover and refrigerate. All this can be done well ahead of time.
3. When you want to bake the pies, preheat the oven to 400 F. Fold out one pastry sheet until it measures 14- by 91/2 inches. Trim 21/2 inches off the long side, then cut into two 7- by 7-inch squares. Repeat with the remaining pastry sheet. Gather up the trimmings and refrigerate until later. Roll out each pastry until it is about 8 inches square. Now divide the cold filling among the four pieces of pastry, placing it in the center. Next, brush the edges with the beaten egg yolk; pull up the four opposite corners to meet in the center so what you have resembles four envelopes. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the center of each one to allow the steam to escape during baking. Re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. Place the pies on a greased baking sheet. You can make thepies up to this stage a few hours in advance and chill them.
4. Brush the pies thickly with beaten egg yolk. Bake on a high rack in the oven for 20 to 25 minutes, or until they are a rich golden brown.

It's Turkey Time All Year Round
When most people think of turkey, the holiday season comes to mind. But thanks to its nutritional value, turkey is a dish that should be enjoyed year-round.
When compared to the more traditional beef and chicken, turkey boasts fewer calories from fat in addition to less cholesterol and sodium, while offering more protein. With that in mind, here's an easy and enjoyable turkey dish.
Cabbage Stuffed with Turkey,
Mushrooms & Barley
1 large head of green cabbage
Sour cream, for serving
Filling
2 tablespoons each butter, canola oil
1 pound mushrooms
1 medium onion, peeled and diced
1 pound ground turkey
1 red bell pepper, seeded and diced
1 cup cooked barley
1 cup feta cheese
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1 tablespoon sweet Hungarian paprika
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 eggs, beaten
Sauce
2 tablespoons each butter, olive oil
1 medium onion, peeled and diced
1 carrot, peeled and diced
3 stalks celery, split and sliced
3 ounces tomato paste
1 can (28 oz.) whole plum tomatoes, crushed with fingers
1 can (28 oz.) diced tomatoes
1 cup chicken stock or vegetable broth
1/2 cup brown sugar
1/2 cup malt vinegar
Kosher salt and ground white pepper to taste
Juice of 1 lemon
1. In a big pot of boiling water, parboil the whole head of cabbage. When the outer leaves soften, about 3 minutes, remove the cabbage with tongs, carefully peel off the leaves, keeping each one intact, and put them on a paper towel to dry. Return the cabbage to the boiling water and let the next layer of leaves soften. Continue until the whole head of cabbage has been deconstructed.
2. To make the filling, heat 1 tablespoon each of the butter and oil in a large sauté pan over medium heat and sauté the mushrooms. When the mushrooms are soft, 6 to 7 minutes, remove them from the heat, cool and mince, remembering they have to be small enough to fit in the cabbage roll.
3. In the same sauté pan, heat the remaining butter and oil and sauté the onion. Add the ground turkey and the bell pepper and cook until the turkey is done, about 10 minutes, remove from the heat.
4. In a large mixing bowl, combine the sauteed mushrooms, turkey mixture, barley, feta cheese, seasonings, and eggs.
5. To make the sauce, heat the butter and oil in a large, heavy saucepan over medium heat. Sauté the mirepoix (onion, carrot and celery) for about 10 minutes. Add the tomato paste, tomatoes (crushed and diced, including the liquid) and stock and simmer for at least 40 minutes over low heat, stirring occasionally.
6. Stir in the brown sugar and vinegar and simmer for another 20 minutes. Remove from the heat and season with salt, pepper and the lemon juice.
7. Preheat the oven to 375 F. Put a generous spoonful of filling in the first third of each cabbage leaf. Fold the side of each leaf in and roll it up as tight as you can. Place the stuffed leaves, seam side down, in a large baking dish, arranging them snugly.
8. Pour the sauce over the cabbage rolls and cover the baking dish with foil. Bake for at least an hour, or until the cabbage leaves are tender to the prick of a fork and the sauce is bubbling. This could take an hour and a half.
9. Carefully, using tongs or a large spatula, place the rolls and sauce on a platter. Serve sour cream on the side.

A Healthy Italian Treat
Calzones are an Italian treat made of pizza dough and stuffed with cheese and sometimes ricotta, meat, vegetables and more. The dough is folded over, sealed along the edge and baked in an oven. Calzones are tasty, but they are generally high in fat.
Don't despair: It is possible to enjoy a healthy calzone. These "Vegetable and Pecan Calzones," feature herbed mixed vegetables, toasted pecans, and a minimal amount of Parmesan cheese. Georgia pecans offer a rich, nutty taste that enhances the dish's flavor, as well as nutrients like vitamin E, magnesium, and copper. So go ahead ... enjoy that calzone!
VEGETABLE AND PECAN CALZONES
Serves 4
Any variety of frozen mixed vegetables works here, but it's suggested that you use a mix of broccoli, carrots, onions, red peppers, celery and mushrooms.
2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried oregano
16 ounce bag frozen mixed
vegetables
Salt and black pepper
1/2 cup plus 4 teaspoons shredded Parmesan cheese
2/3 cup chopped toasted Georgia pecans
10 ounce tube refrigerated pizza dough
Heat oven to 375 F. Lightly oil a large baking sheet. In large skillet, heat oil over medium heat; add onion and saute five minutes.
Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, stirring occasionally, until vegetables have thawed, about 10 minutes. Stir in 1/2 cup cheese and the pecans.
Remove dough from package and spread to about a 141/2-inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable-pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose filling, creating a triangle turnover shape. Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make three more calzones.
Bake calzones 15 to 20 minutes or until well browned. Cool slightly before serving. Serve with favorite tomato sauce for dipping.