Substitution help...

A friend recently sent me a link to this article.

How to Be a Gourmet and a Mormon Too
Winnifred C. Jardine, “How to Be a Gourmet and a Mormon Too,” Ensign, Dec. 1976, 47–48

Tired of finding a new recipe for the holidays, only to discard it when you discover that it calls for the use of wine? Gourmet cookery is the delicate blending of foods that makes use of the savors of one’s choice and need not include the use of liquors or wines. In recipes that do call for them, substitutions can be easily made.

Substitutions for Wine and Liquor in Cooking
In Soups and Entrees:
-Dry (unsweet) red wine:WaterBeef broth, bouillon or consomméTomato juice (plain or diluted)Diluted cider vinegar or red wine vinegarLiquid drained from canned mushrooms
-Dry (unsweet) white wine:WaterChicken broth, bouillon or consomméGinger aleWhite grape juiceDiluted cider vinegar or white wine vinegarLiquid drained from canned mushrooms
-In Cheese Dishes (fondue or rarebit) Beer or ale:Chicken brothWhite grape juiceGinger ale
-In Desserts Brandy:Apple cider, peach or apricot syrupRum:Pineapple juice or syrup flavored with almond extract
Sherry:Orange or pineapple juice
Kirsch:Syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes or cherry cider
Cognac:Juice from peaches, apricots or pearsCointreau:Orange juice or frozen orange juice concentrate
Creme de menthe:Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice
Red burgundy:Grape juice
White burgundy:White grape juice
Champagne:Ginger ale
Claret:Grape or currant juice or syrup or cherry cider
Note: To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.

Flambés or Flaming Desserts
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.
Winnifred C. Jardine, Salt Lake City, Utah

Fall recipes

I've been meaning to post these for a while. Sorry, it's been crazy here!

Chicken Noodle Soup

egg noodles
1 pound chicken breasts
chopped celery
chopped carrots
chopped mushrooms
chicken broth
basil
oregano
pepper
garlic
dehydrated onion (or fresh minced)

Boil chicken in broth until fully cooked. Remove chicken and chop into bite sized pieces. Add carrots, celery, mushrooms, onions, garlic, chicken and spices. Boil until vegetables are almost tender then add desired amount of egg noodles. Cook until noodles are done.

Beef Stew

2 pounds beef stew meat
1/3 cup flour
3/4 tsp salt
3/4 tsp pepper
1 1/2 cup beef broth
1 tbl Worcestershire sauce
1 clove garlic minced
1 bay leaf
1 tsp paprika
4 or 5 carrots sliced
4 potatoes diced
1 onion chopped
3 stalks celery sliced
I also add a few chopped mushrooms sometimes

Put meat in crock pot. Mix flour, salt and pepper. Pour over meat and stir until meat is coated. Add remaining ingredients and stir to mix well. Cover and cook on low 10 hours (or high for 6). Stir thoroughly and remove bay leaf before serving.

Apple Crisp

5 apples peeled, cored and sliced
1 cup yellow cake mix
1 cup flour
1/2 cup oatmeal
1-2 tbl cinnamon
2-3 tbl sugar
1/2 cup butter thinly sliced

Grease an 8x8 square cake pan. Place apples in pan. Mix in sugar with apples. In a large zip lock bag (you can use a bowl , I just usually use these proportions to use the whole cake mix so that the topping is ready for next time too) combine cake mix, flour, oatmeal, and cinnamon until thoroughly mixed. Top apples with flour mixture. Top with sliced butter. Bake at 350 for 30-35 minutes

Easy Mac and Cheese

I got this recipe from a cousin of mine. It's so easy!

Preheat 350
Start with cooking 1 lb. elbow noodles and cook them until they are not quite done. Take a pound of Mozzeralla and pound of American Cheese and cube it. When the noodles are ready drain them and put them in a 9x13 pan. Put the cubed cheese in with the noodles. Poor milk into the pan up to almost the top of the noodles and mix the cheese with the noodles and milk. Cook for about 1 hour having it covered for half the time. It'll get like baked cheese. I take it out early because I don't like it that way.

Chocolate or Pistachio Crunch (aka Nutty Torte)

Tonight's theme for our ward's recipe exchange is Desserts. Here is the dessert that I'm bringing to share.

Pistachio or Chocolate Crunch
Crust
1 c. margarine
½ c. brown sugar
1c. pecans or walnuts, chopped
2 c. flour
Cream together margarine and brown sugar. Mix in flour and nuts. Press into bottom of 9x13 pan. Bake at 375 for 15 minutes or until golden brown.

First Layer
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Beat cream cheese to soften. Add powdered sugar and cream together until smooth. Fold in Cool whip. Spread on top of cooled crust.

Second Layer
1 large box of instant pudding mix (pistachio or chocolate)
Mix pudding according to directions on package. Spread on top of first layer. Chill in refrigerator until ready to serve. Can top with additional Cool Whip and nuts.

Taco Soup

This is one of my families favorite soups. I like it also because it is easy to make and on the table in a matter of minutes. Enjoy...
Submitted by: Cherie Napoleon

Taco Soup by: Blu Graviet

1pound Ground Beef browned and drained of grease.
1 onion chopped
1 package Taco Seasoning
1 15oz. Can Stewed Tomatoes
2 cups water
1 8oz. Can Tomato Soup
1 can Corn (drained)
1 15oz. Can Kidney Beans (drained)
Brown hamburger and onions. Add all the ingredients. Bring to a boil, reduce heat and simmer 15 minutes. Serve with cheese and sour cream. We also use tortilla chips to eat it with.

Artichoke Dip

Hi Katie,
Sorry this took me so long to post. Here is the recipe.
Cherie

Artichoke Dip
1 cup grated parmesan cheese
1 cup mayonnaise
1/2 cup finely chopped green onions
1 can (13 3/4) artichoke hearts well drained and chopped
1 tbsp lemon juice
1/4 tsp black pepper
Mix all together and place in small baking dish.

Combine and sprinkle over dip:
3 tbsp. dry unseasoned bread crumbs
1 tsp. olive oil

Bake until top is browned about 20 minutes.
Serve with crackers or a French baguette.

Creole potato salad...

Below are a couple more recipes from our RS recipe exchange this last week. The theme was BBQ/Picnic recipes.

Prep: 20 minutes Cook:12 minutes

3 lbs. red potatoes, cubed
1/2 c. mayonnaise
1/2 c. mustard with horseradish
1 Tbsp. red wine vinegar
1 1/4 tsp. garlic salt
1/2 tsp. dried thyme
1/4 tsp. ground red pepper
6 hard cooked eggs, chopped
1 medium sized sweet onion, diced

Boil potatoes 12 minutes or until tender. Drain and cool slightly. Stir together mayonnaise and next 5 ingredients in a large bowl. Add potato, egg, and onion, tossing gently. Makes 8 servings.

Great potato salad with a slight kick to it. katie