Archive | June, 2012

Still Saucy… 3 years later

29 Jun

stampede chili real
Stampede brings out the recipe hoarder in us.

The very impetus for Saucy Cherie was sparked by a hankering to create an electronic recipe collection accessible anytime, anywhere.

And Stampede party favourites were the very first recipes we posted. In the three years since then, we’ve managed to cull our tattered clipping file, surge ahead with another obsession (vintage Seventeen magazine recipes), and even helped create a Stampede centennial keepsake cookbook.

Along the way, we’ve fallen out of love with delicious.com, which seemed like such a good idea before pinterest came along. Curating party recipes and planning ideas is a great way to stay organized and inspired.

But onto this year’s Stampede recipe roundup.

This chili welcomes us back to basics. Our chili has been getting a little too out there, and this is simple and warm and good.

COOKHOUSE BEEF CHILI
Recipe courtesy of Ricky Lauren, Cuisine, Lifestyle, and Legend of the Double RL Ranch
Serves 4

2 to 3 tablespoons olive oil
2 cloves garlic, minced
1 large onion, coarsely chopped, plus more for garnish (optional)
1/2 teaspoon ground cumin (used 1 tsp)
1/2 to 2 teaspoons (up to 1 tbsp) chili powder
1/2 cup chopped green bell pepper
1 pound ground beef
One 28-ounce can whole tomatoes, crushed
One 15-ounce can kidney beans, not drained
Coarse salt and freshly ground black pepper
Grated cheddar, for serving
Sour cream, for serving
Chopped onion, for serving

Heat oil in a large saucepan. Add garlic and onion, and cook until onions are translucent, about 5 minutes. Add cumin and chili powder; cook, stirring, for 1 minute.

Add beef, and cook until browned, about 6 to 8 minutes. Add green pepper, and cook for 2 minutes.

Add tomatoes, beans and their liquid, and cook until thickened, 35 to 45 minutes. Season with salt and pepper. Serve with desired toppings.

Good and Fruity

22 Jun

By special request for Ashley. I have no idea what year this 1980s Seventeen recipe page is from, but here you go!

We are loving this design for Cinco de Mayo

We think we might give Pioneer Woman’s fruit pizza cookie recipe a try:

1-1/3 cup butter
1-1/2 cup Sugar
1 teaspoon Orange Zest
1 teaspoon Vanilla
2 whole Eggs
8 teaspoons Whole Milk
4 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
Preheat oven to 350 F.
In a large bowl, cream butter, sugar, orange peel and vanilla. Add eggs and beat until light and fluffy. Mix in milk.
In another bowl, sift the dry ingredients (flour, baking powder and salt), and blend into the cream mixture. Slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).
Press dough into a sheet cake pan OR divide the dough in half and roll each half into a large round, then transfer to pizza pans.
Bake for 12-15 minutes until cookie dough is cooked and golden brown, but not overly crisp. Remove from oven and allow to cool completely.

Chicken Crepes Mornay

15 Jun

Holy crow! Prayers have been answered, thanks to Antilope!

She responded to our call out (and typed the whole thing!)

CHICKEN CREPES MORNAY
from Seventeen Magazine November 1978
“Terrific light supper thin crepes filled with chicken and mushrooms, then topped with a creamy sauce. If you like, you can use leftover turkey instead of chicken.”

FOR THE CREPES:
1 cup flour
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
melted butter or peanut oil

FOR THE CHICKEN FILLING:
2 Tablespoons butter
1/4 pound mushrooms, sliced
6 medium scallions, chopped
2 Tablespoons chopped parsley
2 cups chopped cooked chicken or turkey
1 1/4 teaspoons salt

FOR THE SAUCE:
4 tablespoons butter, melted
4 Tablespoons flour
2 cups milk
1/4 teaspoon pepper
1/2 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
3/4 cup light cream
2 Tablespoons melted butter
1/3 cup seasoned bread crumbs

TO MAKE THE CREPES:
Beat flour, salt, and eggs with an electric mixer, to form a thick paste. Slowly stir in milk; beat till smooth. Let stand at room temperature for one hour. (Batter can keep overnight in refrigerator.)

WHEN READY TO COOK:
Heat a 7-inch crepe pan or small skillet (one with sloping sides) over medium-high heat. Brush pan lightly with melted butter or oil, then pour in 2 tablespoons of batter. Quickly tilt and turn pan so batter covers bottom completely.

Cook over medium heat for one minute (until top of crepe is dry, bottom is lightly browned). Then lift crepe with spatula; turn onto other side. Cook till second side is lightly browned.

Slide crepe out of pan onto waxed paper. Repeat process, stacking the crepes between waxed paper. Makes 18 crepes. Note: Crepes can be wrapped, then refrigerated or frozen for later use.

Set aside 8 crepes for this recipe (freeze the rest for another time).

TO MAKE THE SAUCE:
Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped mushrooms scallions, and parsley, and saute till tender. Mix in shredded chicken or turkey and 3/4 teaspoon salt. Set aside.

Melt remaining 4 tablespoons butter in a saucepan over medium heat.
Then stir in flour till completely smooth. The resulting mixture is called a roux.
Note: Use a wire whisk for stirring, and make sure you get all the lumps out now, or there’ll be lumps in the finished sauce.

Now, slowly pour milk into the roux. stirring rapidly so lumps won’t form. Then cook mixture over medium heat, stirring constantly, till it boils and thickens.
Add remaining 3/4 teaspoon salt and pepper.
Now you have a white, or bechamel, sauce. To make a Mornay sauce, just stir in grated Swiss and Parmesan cheeses, then heat till cheese is completely melted.

Add one cup of Mornay sauce to chicken mixture, for flavor and to bind it together. Set aside. Then stir light cream into the remaining Mornay sauce (that’ll be for pouring on top of crepes later.)

First, preheat oven to 350-F. Lay crepes out flat. Spoon 1/4 cup filling down the center of each crepe. Fold one side over, covering most of the filling, then other side (overlapping first fold), and place in an 8-by-11-inch baking dish.

Pour Mornay sauce over crepes. Then mix melted butter and bread crumbs together, and sprinkle on top of sauce.
Bake in 350-F. oven for 20 to 30 minutes, till bubbly. Makes 4 servings.

Source: Seventeen Magazine, November 1978 issue, pages 41 & 42.

Vintage Father’s Day

15 Jun

The page may be creased and in tatters, but proof positive that we actually once made this Seventeen magazine dinner circa 1985.
The cookies and cream roll was our first shot at making a classic refrigerator cake. It was a nice surprise for the unsuspecting: who knew the chocolate cookies would transform into cakey fudge?

Now, we still use the recipe for yulelogs at Christmastime, with a splash of Bailey’s Irish Cream.