Mothra & Renfield

Mothra &
Renfield

Summer Desserts: Blueberry-Peach Crisp

1 quart blueberries

2 white peaches, diced

1/2 a lemon

sugar to taste

Crumb topping:

1/4 cup + 2 tbsps unsalted butter, softened

1/2 cup (all purpose) flour

1/4 cup oats (regular or quick-cooking)

1/2 cup packed brown sugar

1/2 tsp. cinnamon

dash nutmeg

dash salt

For crumb topping: Combine ingredients in a medium bowl and work into a crumbly mixture. Flour should be absorbed by the butter, and mixture should look "gravel-y." Do not overwork or the mixture will become oily.

Preheat oven to 375º. In a large bowl (or in baking dish) combine berries and peaches with lemon juice and sugar to taste. Place in bottom of a rectangular baking dish. (I use one that is slightly smaller than 13" x 9".)

Top evenly with crumb topping mixture. Bake for 40 minutes until topping is crisp.

Serve with vanilla ice cream or with a dollop of whipped cream, creme fraiche, or plain Greek yogurt.

Five-Alarm Chili

Chili
2 pounds ground beef round
1 large yellow onion -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1 large red bell pepper -- coarsely chopped
2 jalapeño peppers -- minced
1/4 cup chili powder
2 teaspoons dried oregano -- crumbled
1 tablespoon ground cumin
2 cans {14 1/2 oz. each} whole tomatoes - un-drained and chopped
1 1/2 cups beef broth
1 can {15 1/2 oz.} pinto beans -- rinsed and drained

Topping
1 cup sour cream
1/4 cup chopped fresh cilantro
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
3/4 cup shredded Colby cheese

Chili: In a large skillet, brown beef, onion, and garlic in oil over medium-high heat, stirring constantly, about 5 minutes. Drain off excess oil.
Using a slotted spoon, transfer beef mixture to a slow cooker and combine with remaining ingredients except the Spicy Topping and cheese. Stir to mix well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir once during the last hour if cooking on High.
Topping: In a small bowl, combine ingredients for topping. Stir well to blend evenly. Refrigerate until ready to use. Return to room temperature before spooning a dollop onto each serving of chili. Sprinkle with Colby cheese and serve.

chocolate fudge

4 1/2 C. SUGAR

3 C. SEMI SWEET REAL CHOCLATE CHIPS

1 LG. CAN EVAPORATED MILK/ NOT CONDENSED

1 STICK BUTTER/ CUT UP

1 TSP. PURE VANILLA EXTRACT

4 C. MINI-MARSHMALLOWS

2 C. WALNUTS/ OPTIONAL

IN LARGE PAN OR DUTCH OVEN, MELT SUGAR AND CAN OF EVAPORATED MILK. COOK ON MEDIUM TO MEDIUM HIGH HEAT TO A BOIL. COOK NO LONGER THAN 8 MINUTES. REMOVE FROM HEAT AND ADD CHIPS AND MARSHMALLOWS. STIR IN BUTTER AND VANILLA. ADD NUTS (OPTIONAL)!!!

POUR INTO GREASED LASAGNA PAN. LET COOL THOUROUGHLY. (FRIDGE HELPS)

MAKES A LOT!!!

His Highness has entered the chamber

and rested on the royal pillow

CALEDONIAN CREAM

2 lg. cups of cottage cheese

2 large tbsp. marmalade

2 tbsp. sugar

2 tbsp. brandy or single malt whiskey

1 tbsp. lemon juice

mix well with a wisk, put in a dish and freeze!

Caledonian is the ancient name for Scotland!

BLACKENED CATFISH

BY ROGUE

2 TBSP. PAPRIKA

1 TBSP. DRIED OREGANO

1/2 TSP. OF SALT

1/2 TSP. FRESHLY GROUND BLACK PEPPER

1/4 TSP GROUND RED PEPPER

4 (6 oz.) farm-raiser catfish fillets

2 tsps. of olive oil

Combine first five ingredients in a small bowl, Sprinkle both sides of fish with mixture!

Heat oil in cast iron skillet over high heat. Add fish

and cook for four minutes on each side or until fish flakes easily with a fork!!

Blueberry Crisp a la Mode

6 cups of blueberries

4 tablespoons brown sugar

1 tablespoon all purpose flour

1 tablespoon lemon juice

2/3 cup all purpose flour

3/4 cup packed brown sugar

1/2 cup regular oats

1/2 teaspoon cinnamon

4 1/2 tablespoon chilled butter

4 cups low fat vanilla yoghurt

1. Preheat oven to 375ºF.

2. Combine first 4 ingredients in a medium bowl, and spoon into a 11 x 7 inch baking dish.

3. Place 2/3 cup of flour, 3/4 cup brown sugar, oats and cinnamon in a food processor, and pulse 2 times or until combined. Add the chilled butter and pulse 4 times or until the mixture resembles coarse meal.

4. Sprinkle over the blueberry mixture. Bake at 375ºF for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yoghurt Yield 8 servings.

Calories 288; Fat 8.3 grams Sodium 96 mg.

Strawberry - Almond Cream Tart

Crust:

40 honey graham crackers

4 tablespoons brown sugar

4 tablespoons butter, melted

6 tablespoons cold water

Stick Butter

Filling:

2 cups light cream cheese

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Topping:

8 cups fresh strawberries divided

1 1/4 cup sugar

2 tablespoons cornstarch

2 tablespoons lemon juice

4 tablespoons sliced almonds, toasted

1. Preheat oven to 350ºF.

2. Place crackers in a food processor, and process until crumbly. Add 4 tablespoons sugar, butter and water; pulse just until moist. Place the mixture in a 12 x 8 inch baking pan, coated with butter, pressing into the bottom and up sides of the pan to 3/4 inch. Bake at 350ºF for 10 minutes or until lightly browned. Cool completely on a wire rack.

3. Combine the cream cheese 1/2 cup sugar, and extracts in a medium bowl, stir until smooth. Spread filling mixture evenly over bottom of crust. Place in refrigerator.

4. Place 3 cups strawberries in a food processor, process until pureed. Combine puree, 1 1/4 cup sugar and cornstarch in a medium non-stick sauce pan over medium heat, stirring constantly with a whisk (not a wire whisk). Bring to a boil; stir constantly. Reduce heat to low, cook 1 minute. Remove from heat; cool to room temperature, stirring constantly.

5. Combine 5 cups strawberries and juice, toss to coat. Arrange berries, bottom up in 5 straight lines over filling . Spoon glaze evenly over berries. Arrange almonds around edge. Cover and chill at least 3 hours. Yield 10 servings.

Calories 289; Fat 8.9 grams; Sodium 242 mg.

Russian Mint Pie

1 cup butter
2 cups sifted powdered sugar
4 squares unsweetened chocolate melted
4 eggs
1 teaspoon peppermint flavoring
2 teaspoons vanilla
18 vanilla wafers
1 cup frozen whipped topping
maraschino cherries

directions
Cream butter and sugar. Blend in melted chocolate. Add eggs and beat well. Then blend in flavorings. Place cupcake liners into muffin pans. Put a vanilla wafer into each cupcake paper. Fill with chocolate mixture 3/4 full. Place a dollop of whipped topping on top, sprinkle with nuts and top with half a cherry. Freeze in muffin tins to keep shape. Store in plastic bags after frozen. Serve frozen.

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Mothra & Renfield

The cookie that is a meal

Summer Desserts: Blueberry-Peach Crisp

Five-Alarm Chili