Kelley's Cooking Tips
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* If a recipe calls for 1 cup sour cream, you may substitute
1 cup cottage cheese blended until smooth with 1 tablespoon
lemon juice and 1/3 cup buttermilk.
* When using fresh herbs such as dill, chives, parsley, etc.,
hold them together in small bunches and snip with kitchen
scissors. It is a lot faster this way, and you'll find the
herbs will be light and fluffy, not bruised and wet as they
often get when chopped.
* When going on a picnic, keep sandwiches from becoming soggy
by packing lettuce and condiments in separate containers.
Add them to sandwiches just before serving.
* Thaw fish in milk for fresher flavor.
* You can correct greasy gravy by adding a little baking soda to it.
* * *
Have a cooking question? Kelley has your answer!
Steak with Mustard and Green Peppercorns
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2 (6 oz.) beef tenderloin steaks (each about 1 inch thick)
1 tablespoon butter
3 tablespoons chopped shallots
1 teaspoon drained green peppercorns in brine, chopped
2/3 cup canned low-salt chicken broth
2 tablespoons whole grain Dijon mustard
2 tablespoons whipping cream
1 1/2 tablespoons brandy
Sprinkle steaks with salt and pepper. Melt butter in heavy medium
skillet over medium heat. Add steaks and saute until brown and cooked
to desired doneness, about 6 minutes per side for medium-rare. Using
tongs, transfer steaks to plate; tent with foil to keep warm.
Add shallots and peppercorns to skillet. Saute until shallots
soften, about 2 minutes. Add broth, mustard and cream, then brandy;
boil until sauce thickens enough to coat spoon, about 7 minutes.
Season with salt and pepper.
Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap
slices on 2 plates; spoon sauce alongside and serve.
Cheddar Baked Chicken
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1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves, cut in half
2 tablespoons butter, melted
Preheat oven to 350F. Coat a medium baking dish with 1/4 cup
melted butter. In a bowl, mix the flour, salt, pepper, and garlic
powder. In a separate bowl, beat together the egg and milk. In a
third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken
pieces in the flour mixture, dip in the egg mixture, then press in
the breadcrumb mixture to coat. Arrange in the prepared baking dish.
Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden
brown and chicken juices run clear.
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