Health & Fitness
Give Yourself a Kiss
Two great casseroles, oldies but goodies, that will become family favorites.
With Love
From Darling's Kitchen
TWO GREAT CASSEROLES
RENNY DARLING
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Dear Fans,
Give Yourself a Kiss
'Cause You Deserve It !
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The world of food, is the world of love. Have you ever thought of it that way? It is a world that is WONDERFUL... and full of wonders, too. How fortunate I feel to be a part of it. For, after all, the gentle art of cooking for family and friends is truly a labor of love. It is the most unselfish and giving art I know. It is a world of caring and bringing pleasure to OTHERS.
Rarely, would we prepare a 7-course dinner for only ourselves. But if we invite just one other person... out comes the silver... and the crystal and the candles. Out come our favorite recipes... and it all seems so worthwhile.
I would like to share a little story with you. My daughter, when she was 10 years old, received a little note from a boy in her class. It read, "I love you very much. That is why I am using my best handwriting." That classic simplicity touched upon a sentiment that we have all shared at one time or another. When we use our best handwriting, or wear our prettiest dress, or use our best china, or prepare our very best dish, we are saying, "I like you." in just another way. That is the loving magic of food, and it never fails to amaze me
Cooking is indeed an act of love, intended to bring pleasure to others. Offering a favorite dish is like giving someone a big HUG. But, not to forget, the joy begins when YOU enter the dining room and completely share in that pleasure. That's like giving yourself a KISS 'CAUSE YOU DESERVE IT.
A good recipe is one that is elegant enough to serve when you are entertaining in style ... yet easy enough to prepare at any time for family and friends.
A recipe does not become "gourmet" by the sprinkling of a few almonds or slivers of orange peel. It is created to balance flavors, textures, colors. In a sense, it is an "Orchestration of the Senses.
Today, I am going to share with you 2 truly excellent dishes ... First, My Best Noodle Pudding with Sour Cream and Raisins. Everyone agrees it is a hard recipe to improve. It is a delicate balance of noodles, sour cream, raisins and cinnamon in a delectable custard base. Serve it warm as an accompaniment to brunch or lunch or dinner. It is a very homey dish and just right to serve to family and friends. It can be dressed up, so to speak, by baking it in individual ramekins, or timbales or molds. But for the most part, it is easier to bake in a 9x13-inch porcelain baker.
And for a very special Brunch, try an Easiest & Best Cheese Blintze Casserole that assembles in minutes and is a great choice for brunch or a light dinner. Both of these recipes appeared in my first Newsletter around 1968 or 1969. They are still favorites with my family and friends.
Recipes
My Best Noodle Pudding with
Sour Cream & Yellow Raisins
Easiest & Best
Cheese Blintze Cassero
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My Best Noodle Pudding with
Sour Cream & Yellow Raisins
8 ounces (1/2 pound) medium noodles, cooked until tender and drained.
1/2 cup butter (1 stick)
4 eggs
1 pint (2 cups) sour cream
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup yellow raisins, soaked in boiling water for 5 minutes and drained
2 tablespoons cinnamon sugar
1 cup yellow raisins, soaked in boiling water for 5 minutes and drained
2 tablespoons cinnamon sugar
In a 9x13-inch pan, melt the butter. Add the cooked and drained noodles and toss them in the butter until they are completely coated. Set aside.
Beat together the next 5 ingredients until the mixture is well blended. Stir in the yellow raisins.
Pour the egg mixture evenly over the noodles in the pan. Sprinkle top with cinnamon sugar. Bake in a 350° oven for 1 hour. Cut into squares and serve warm. Serves 8 to 10.
Easiest & Best Cheese Blintze Casserole with
Strawberries & Sour Cream
This is an oldie but goodie. Nothing could be easier to prepare than this delicious casserole. It has all the character and flavor of cheese blintzes with none of the work. This is a good choice for a breakfast or brunch, as it can be prepared in advance and heated before serving. The original of this recipe appeared in my newsletter in 1968. To this day, it is still enjoyed by everyone. This version is a little lighter.
Batter:
1/2 cup (1 stick) butter or margarine, melted
1/2 cup sugar
2 eggs
1 cup flour
1/2 cup milk
3 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon cinnamon sugar
In the small bowl of an electric mixer, beat together all the ingredients (except the cinnamon sugar), until the mixture is nicely blended. Spread 1/2 the batter in a buttered 9x13-inch baking pan. Spoon the Lemon Cream Cheese Filling evenly on the top and cover it with the remaining batter. Sprinkle top with cinnamon sugar.
Bake at 350° for 45 minutes, or until top is browned. Cut into squares and serve warm with a dollop of low-fat sour cream and a spoonful of crushed strawberries or raspberries. A teaspoon of frozen strawberries or raspberries is very good, too. Serves 10.
Lemon Cream Cheese Filling:
1 package (8 ounces) cream cheese, at room temperature
1 cup small curd low-fat cottage cheese
1 egg
1/3 cup sugar
3 tablespoons lemon juice
Beat cream cheese until lightened, about 1 minute. Beat in remaining ingredients until blended.
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I would love to hear from you. Please let me know what kind of recipes you most like to receive and any suggestions you want to share. Please email me at rennydarling@aol.com.
Enjoy with Love,
Renny Darling
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