Roasted Vegetable Terrine

Phyllis Showalter brought this beautiful dish of roasted vegetables in aspic.  It can be made up to two days ahead of time.  It is from Martha Stewart's Hors D'oeuvres Handbook.

Indredients:
1/2 cup olive oil
1 tbsp. kosher salt
1 tsp. freshly ground black pepper, or more to taste
1 medium eggplant, about 2 pounds
1 medium zucchini, about 1 pound
1 cup tomato juice
4 tsp. unflavored gelatin
1 head of roasted garlic
2 roasted red bell peppers sliced into 1" wide strips (see below)
12 fresh basil leaves
2 roasted yellow bell peppers sliced into 1" wide strips

Directions:

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Line a 12"x2-1/4"x1-3/4" metal terrine with a plastic wrap, leaving a 3" overhang of plastic on each side.
In a small bowl, combine the olive oil, salt and freshly ground pepper, and set aside.
Using a mandoline or a very sharp knife, slice the eggplant and zucchini lengthwise, about 1/4" thick.
Arrange the eggplant and zucchini slices on the baking sheets.
Brush the oil mixture over both sides of the vegetables. Bake until they are cooked through, flexible and tender, 20-25 minutes. Transfer the sheets to racks to cool, about 10 minutes.
Place 1/2 cup tomato juice in a small saucepan over medium heat. Place the remaining tomato juice in a small heatproof bowl, and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin.
Hold the bowl over the warm saucepan and stir until the gelatin is dissolved, about 2 minutes.
Add the gelatin mixture to the hot juice and remove from the heat.
Transfer the juice to the bowl of the food processor. Squeeze the cloves of the roasted garlic into the bowl with the juice and process until well combined, about 15 seconds. Season with salt and pepper to taste.
Transfer to a medium bowl.
Dip the eggplant slices in the tomato juice mixture. Set aside the 2 thinnest slices. Arrange the other slices crosswise, slightly overlapping, so that the ends of the eggplant drape over the sides of the terrine. Arrange the 2 reserved slices lengthwise at either end of the mold, leaving about 1/2" of eggplant hanging over either end.
Layer the red pepper strips lengthwise on the top of the eggplant, dipping each slice into the juice mixture as you go. Repeat the process with the zucchini, basil leaves, and the yellow pepper strips.
Pour the remaining juice mixture into the terrine mold.
Fold the overhanging eggplant on top of the filling and press down gently to compress the terrine. Seal with the overhanging plastic wrap. Place on a baking sheet, top with a second baking sheet, and place a weight on top.
Refrigerate overnight.
The terrine may be made 2 days in advance, tightly wrapped and refrigerated until ready to serve.
To unmold, unwrap the plastic from the top of the terrine. Place an inverted serving platter over the terrine and quickly turn the terrine over onto the platter. Gently remove the mold and the plastic wrap. Using a serrated knife, cut into slices and arrange.
Notes:
If during the assembly, the gelatin mixture becomes too thick, heat on low flame to return it to its liquid state.
Roasted garlic: Put one head of garlic in a heat-proof baking dish. Drizzle olive oil on top and bake in 400°F until garlic is soft and golden brown, about 45-60 minutes. Remove and squeeze garlic from cloves into a bowl.
To roast peppers: roast in 400°F and remove immediately to closed pan. Leave until cool and remove skin.

Charlotte's Autumn Apple Salad

1 can crushed pineapple
2/3 c. sugar
1 3 oz. pkg. lemon jello
8 oz. cream cheese
1 c. unpeeled apples - chopped
1/2 c. chopped nuts
1 c. chopped celery
1 c. whipped topping


In saucepan, combine pineapple and sugar.  Bring to a boil for 3 mins.  Add gelatin - stir until dissolved.  Cool.  Fold in apples, nuts, celery, and whipped topping.  Chill until firm.


Charlotte brought this salad to this year's luncheon.  It is very refreshing and can be used any time of the year.  Thank you Charlotte for sharing your recipe!

Ruth Boyers' Hot Chicken Salad

2 c. diced cooked chicken breast
3/4 c. diced sweet onion
1 c. diced celery
1 can (5 oz.) water chestnuts
1/4 t. poultry seasoning sprinkled over chicken and above items mixed together.

Mix 1-1/2 c. salad dressing and 2-3 T. lemon juice and mix with chicken mixture.

Loosely pile into greased 13X9 baking dish.  Sprinkle with the following as desired.
1/2 c. shredded sharp cheddar cheese 
1 c. crushed sour cream & onion potato chips
1/4 c. snipped parsley
1/2 c. toasted slivered almonds.

I take a fork and mix a few almonds into the mixture and put remaining almonds on top.

Bake at 400 for about 15 minutes until hot and bubbly.  Watch carefully; do not over bake.

Ruth Boyers has served this at our volunteer luncheon for at least 4 years; always to rave reviews.  Thanks Ruth for sharing your recipe with us.
 

Charlotte's Pimento Cheese

1/2 lb. american cheese
1/2 lb. sharp cheddar cheese
Cube and soften at room temperature 

Place in blender and add -
2 T. fresh minced onion
1 sm. jar pimentos (drained) or 1 fresh pimento
4 T. cider vinegar
4 T. sugar
2 T. mayonnaise

Blend until combined.  This is my favorite pimento cheese recipe - thank you Charlotte! 

I have tried blending cheeses in a bowl with tall sides and using a hand blender.  It takes a bit longer but it is less mess!

Cheddar Scones

1-3/4 c. flour
1 T. sugar
2 t. baking powder
3/4 t. salt
1/4 c. cold butter
1 c. (4 oz.) finely shredded sharp cheddar cheese
1 lg. egg, beaten
2/3 c. half & half or buttermilk
1 T. butter, melted


Combine first four ingredients in large bowl; cut in butter until crumbly.  Stir in cheese.  Stir together half & half or buttermilk and egg.  Gradually add flour until moistened.  Turn dough onto floured surface; knead 3 or 4 times.  Roll into ball.  Pat dough in a circle and cut into 8 pieces.  Put on ungreased baking sheet; bake at 400 for 16-18 minutes.  Remove from oven; brush with melted butter.  For smaller scones, make two balls from the dough and cut into 16 pieces.  These freeze nicely.  They taste great with a salad lunch!

Molly's Chai - recipe from Ruth Emswiler

Boil 10 minutes -
5 c. water
3 T. ground loose tea (or 9 teabags)
heaping 1/4 t. cardamon
4 cloves or more
1 cinnamon stick


Strain -


Add -
1/2-2/3 c. sugar
Stir until dissolved


Add 5 c. milk
Heat; don't scald.
You may make the concentrate and keep in the refrigerator and add the milk with ready to serve.  This chai is very soothing and is often requested by family for special dinners and of course it is the beverage of choice for our volunteer luncheons!

Yummy Cauliflower Salad

Cauliflower Salad
     I served this this at the Tried and True Volunteer Luncheon.  I was blown away by the fantastic food provided by all the volunteers.  There are some amazing cooks in this group.  I wanted a copy of every recipe.  That is what started this blog.  I hope everyone enjoys it.

Ingredients
1 large head of cauliflower (6 cups) broken up into bite-sized pieces
1 cup of coarsely chopped walnuts
1 cup of green grapes cut in half

Dressing:
3/4 cup of mayonnaise (I mixed low fat and olive oil mayo- Dukes)
1/3 cup of  honey
1 tablespoon of  prepared mustard (brown or yellow_

Directions:
Mix together the first three ingredients.
Mix the mayo, honey and mustard.
Stir together until the cauliflower, grapes and walnut pieces are coated.