Recipes from Helen's Kitchen; June 13, 2014


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Happy Father’s Day 2014 to all of the men in our lives who have earned the title “Best Dad.” Enjoy your special day. Let us also remember those much-loved dads who can’t be with us on this day.

Marinated London Broil

1/2 cup mayonnaise

1/3 cup soy sauce

1/4 cup lemon juice

2 tablespoons prepared mustard

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

3-pound London broil (about 2 inches thick)

In a shallow dish, combine all ingredients. Add london broil, turning to coat. Cover; marinate in refrigerator 6 hours or more. Grill or broil about 6 inches from heat, turning once, 25 to 30 minutes. To serve, slice diagonally across the grain.

Grilled Maple-Glazed Baby Back Ribs

1-1/2 cups pure maple syrup

1-1/2 cups apple cider vinegar

1 cup olive oil

1/2 cup molasses

1/2 cup soy sauce

3 tablespoon prepared sweet mustard

4 racks baby back pork ribs, cracked along backbone

Combine all ingredients, except ribs, in a medium bowl; blend well. Quickly rinse the ribs under cold running water and pat dry with paper towels. Place in a shallow nonaluminum container. Cover with the marinade and turn over to coat thoroughly. Cover and refrigerate at least 12 hours, turning ribs occasionally. Return to room temperature before cooking. Preheat oven to 300°. Remove ribs from container, reserving the marinade. Place ribs in a large pan and bake for 50 to 60 minutes.

Prepare a covered charcoal grill for moderate direct-heat cooking. Strain reserved marinade into a medium saucepan. Bring to boil and simmer over moderate heat for 1 hour or until marinade is reduced to about 2-1/2 cups. (This will be used to glaze ribs while they’re cooking on the grill.)

When fire is ready, brush grill rack with oil. Place ribs on rack and cover grill. Brush ribs frequently with marinade as they cook, turning until meat is tender and glazed, about 30 minutes. Slice ribs into individual portions; serve piping hot. Yield: 8 servings.

Hot Barbecued Wings

3/4 cup chili sauce

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons dry mustard

1 teaspoon red wine vinegar

5 drops hot-pepper sauce (more or less to taste)

2 green onions, sliced

1 teaspoon salt

16 chicken wings, separated at joint

Combine chili sauce, honey, soy sauce, mustard, vinegar, hot-pepper sauce, onions and salt in a large bowl. Add wings; toss to coat. Place on baking sheet. Place in preheated 350° oven, turning every 15 minutes, for 45 minutes or until fully cooked. Set oven to broil. Broil wings on both sides until crisp, about 2 to 3 minutes per side. Yield: 4 servings.

Zesty Coleslaw

2-1/2 cups red cabbage, shredded

1 cup carrots, grated

1/3 cup plain yogurt

2 tablespoons mayonnaise

1 teaspoon mustard

1/2 teaspoon sugar

2 tablespoon cider vinegar

1/4 teaspoon black pepper

Place cabbage and carrots in a large bowl. Mix together and set aside.

In a small bowl, combine yogurt, mayonnaise, mustard, sugar, vinegar and pepper; blend well. Add yogurt mixture to cabbage-carrot mixture. Mix and blend thoroughly. Chill for at least 2 hours. Yield: 4 servings.

South-of-the-Border Potato Salad

(A favorite requested by
one of our readers.)

1-3/4 pounds new potatoes, unpeeled

1 large tomato, peeled and chopped

1/4 cup chopped purple onion

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1/4 cup canned chopped green chiles, drained

2 tablespoons lime juice

2 tablespoons Dijon mustard

1 clove garlic, crushed

1/4 teaspoon ground red pepper

Chopped tomato, green onions, for garnish

Cook potatoes in boiling water to cover 20 minutes or until tender; drain and let cool slightly. Cut into ½-inch pieces. Combine potatoes, tomato and next 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 4 ingredients; stir well. Pour dressing over potato mixture; toss. Cover and chill thoroughly. Garnish, if desired. Yield: 12 servings.

French Fried Onion Rings

(Great as a side with most dishes. A must have for any fun-filled event.)

2 large Spanish onions

For batter:

1 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

1/4 cup olive oil

1 cup milk

Shortening for frying

Slice onions about 1/4-inch thick. Place slices in dish of flour to dry them. (This is the secret to successful onion rings.)

Batter: Combine flour, salt, baking powder, egg, oil and milk. Allow mixture to rest for 20 minutes. Dip onion slices into batter to coat them. Fry in hot shortening until golden brown. Yield: 4 servings.

Coconut Pie

(Just mix, bake and serve.
It’s absolutely delicious.)

2 cups milk

3/4 cup sugar

1/2 cup biscuit mix

4 eggs

1/2 stick butter

1-1/2 teaspoons vanilla

1 cup angel flaked coconut

Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low speed for 3 minutes. Pour into lightly greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for about 40 minutes. Serve warm or cool. Yield: 1 pie.

Chocolate Whiskey Cream Pie

For crust:

18 chocolate wafers

1/2 stick butter, chilled

1/4 teaspoon ground cinnamon

For filling:

3-ounces unsweetened chocolate

1-ounce semisweet chocolate

1 cup honey

1/3 cup Scotch whiskey

2 cups whipping cream

For Garnish:

18 chocolate wafers, crushed

Preheat oven to 350°.

To make crust: Crumble wafers finely in bowl; add chilled butter in small pieces and cinnamon. Mix until evenly blended. With fingers, press mixture into bottom of 9-inch springform pan and bake 15 minutes. Cool.

To make filling: Melt chocolate in top of double boiler over hot water. Remove, when melted; cool. Whisk in honey and gradually add Scotch. Whip heavy cream in large bowl until stiff. Gently combine 1/3 of the whipped cream into chocolate mixture to lighten it. Fold this mixture carefully back into the remaining whipped cream, blending completely. Pour filling into prepared crust, smoothing top and freeze several hours or overnight.

To serve : Loosen pie from pan by running a knife around the outside, carefully removing the springform. Gently pat crushed wafer crumbs onto the top and sides of pie. Remove excess crumbs and transfer to serving dish. Serve immediately or return to freezer until ready to serve. Yield: 10 to 12 servings.

Kitchen Tip:

Spray your mixer’s beaters lightly with a nonstick cooking spray before submerging them into the batter. This way, the batter won’t stick to the beaters and will mix more evenly.

Any comments, questions or favorite recipes? I would like to hear from you. Please email me at helenkitchen@msn.com. Please write “Helen’s Kitchen Request” in the subject line to make sure that I receive your email.

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