Beef Porcupines

I found this recipe just this morning (how I had missed it during one of my 50 times through the recipe box is beyond me) and the name struck me as entertaining. As soon as I told Kyle the name of the recipe I found he immediately said "Those are great!" I asked him if they were something that his mom made often when he was younger simply because I love the recipes that I know Michelle loved. Apparently they weren't common fare in their house, but they were good enough that Kyle distinctly remembers them. He says that remind him of meatloaf, but the recipe sounds to me more like mini rice and hamburger casserole. Either way, I love this recipe. It's really quite simple, but sounds delicious. It requires minimal prep-time, it's a one-pot meal (a staple in our house since I hate washing dishes), it has a fantastic name, and it makes my husband happy just to think about it. What more could I ask for?

Beef Porcupines
Serves 4

1 lb. ground beef
1/2 cup raw rice
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
2 Tb oil
2 cans tomato sauce
1 cup water

Mix meat, rice, onions, and seasoning. Form into small balls. Fry in oil until light brown, but not crusty. Add tomato sauce and water. Cover and simmer for about 45 minutes.

That's it. Really. That's it. Simple huh?

Flaming Spinach Salad

I have a big bunch of spinach in my fridge just screaming for me to use it. I took a look through Michelle's recipe box and found quite a few good spinach recipes. I decided I would share one of my favorites with you today.

This recipe in particular is one of Michelle's originals. It appears in one of the guild cookbooks, and I have been dying to try it ever since I saw it months ago. When I first read through the recipe, I thought that the flaming brandy at the end was only for show, but it seems like the combination of warm dressing and flaming brandy would wilt the spinach just enough to make it delicious. I keep trying to come up with reasons to make this salad, but it's just a little bit too dramatic for our daily dinners. Next time we have a fancy dinner party (maybe in 2015?) I'm making this.

One note, make sure you have a metal ladle for this recipe. For some reason I have a feeling that a plastic one wouldn't hold up to the flaming brandy.

Flaming Spinach Salad
Serves 4-6

1 bunch of spinach, stemmed and washed
3 hard cooked eggs, chopped
10 large mushrooms, sliced
4 green onions, sliced
6 slices of bacon, cooked crisp and crumbled (reserve fat for dressing)
croutons
salt and pepper to taste

Tear spinach and toss well with remaining ingredients.

Dressing

1/3 cup bacon fat (or part olive oil)
1/4 cup malt (this is underlined) vinegar
2 Tb fresh lemon juice
2 tsp sugar
1/2 tsp worcestershire sauce

Right before serving, bring ingredients to a boil. Toss with salad.

Flame 2 Tb warm brandy in a ladle and pour over salad. Toss gently and serve.

Don't forget to turn out the lights!

Chocolate-Filled Cream Puff Ring

Holy cow. This sounds amazing. And it takes up two whole recipe cards. At first glance it looks really complicated, but after reading through it it doesn't seem so bad. There are just a lot of components involved. The actual cooking part seems rather doable. Enjoy!

Chocolate-Filled Cream Puff Ring

1 recipe cream puff paste (follows)
1 recipe chocolate filling (follows)
1 recipe chocolate glaze (follows)
sliced almonds
whipped cream (follows)

Butter a 9 inch circle on a cookie sheet. Drop paste by 1/4 cupfuls just inside the circumference to form a ring. Bake at 400 degrees for 40 minutes, or until puffed and well-browned. Cool.

Slice ring crosswise (slice so you can open it like a lid) and lift off the top. Fill with chocolate filling and replace top. Drizzle with chocolate glaze, then sprinkle with almonds. Chill for several hours or until ready to serve. Serve with whipped cream, if desired.

Cream Puff Paste

1 cup water
1/2 cup butter or margarine
1 tsp sugar
1/4 tsp salt
1 cup flour
4 large eggs

Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil. Add flour all at once, then beat with a wooden spoon over low heat for 1 minute or until mixture leaves the sides of the pan. Remove from heat and beat for 2 minutes to cool. Add eggs one at a time, beating after each until mixture is satiny.

Chocolate Filling

1 cup butter or margarine
1 cup sugar
4 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
6 eggs

Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla, then the eggs, one at a time, beating for 2 minutes after each. Continue to beat until sugar is thoroughly dissolved, then chill.

Chocolate Glaze

2 squares semisweet chocolate
2 Tb butter

In top of a double boiler over hot, not boiling, water, melt chocolate and butter, stirring to combine.

Whipped Cream

Beat 1 cup heavy cream and 2 Tb sugar until stiff. Add unsweetened cocoa to taste.

Chocolate Minte Bars

Scratch that whole "posting twice on Tuesday thing." Life got in the way. I apologize.

I have just a few minutes here to post something, so here goes. I love chocolate mint bars (not sure why Michelle spelled it Minte on the recipe, but I'm leaving it as is). They're delicious, and especially so on either really hot or really cold days. Or days in between. They're delicious every single day of the year. And pretty too.

Chocolate Minte Bars

1/2 cup cocoa
2/3 cup shortening
2 cups brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp salt

Mix sugar, shortening, eggs, cocoa, and vanilla. Blend well. Add flour, baking powder, and salt. Mix well. Bake in greased 9x13 pan at 350 degrees for 25 minutes. Cool. Frost with peppermint frosting (follows) and glaze.

Peppermint Frosting

2 cups powdered sugar
1/2 cup butter or margarine
2 Tb cream or milk
1/2 tsp peppermint extract

Cream all ingredients together. Tint green, if desired. Frost bars, then refrigerate.

Chocolate Glaze

2 squares chocolate or 1/3 cup chocolate chips
2 Tb butter or margarine

Melt together and spread over cold frosted bars. Cut into bars when set.