New years wouldn't be complete without something good to eat would it? We are only having a few friends down to bring in the new year so instead of making the 5 appetizers I was gonna do I opted for something way simpler and less time consuming...just good ol' soup and sandwich. It has gotten really chilly here in Kentucky, especially at night so this will keep us all nice and toasty. I've chosen to make Kentucky hot browns and hot brown soup. I hope this won't be ham and turkey overkill. When I make reubens, I usually make reuben chowder to go along with them and they really accompany one another really well so I'm keeping my fingers crossed...if I know my friends they will eat it all up and won't care. We love to eat! I also wanted to make something to munch on and am trying a new recipe for Queso Blanco dip. It was interesting finding the white American cheese in the deli but luckily they had it. Will let you know how it turns out! I also am fortunate that in our small town there is a tobacco shop that sells just about anything (like a convenience store) and they sell this wonderful "Dr. Pete's Praline Mustard Glaze." Any of you tried that before? Well, you are missing out if you haven't. You can use it on meats but I love to pour it over a block of cream cheese and serve it with crackers and it is just wonderful. Hard to explain...a sweetness and salty taste together. I bought a few bottles of that and will be serving it too. I'm making a butterfinger pie for the first time for dessert. It looks fairly simple. I opted to use a chocolate pie crust that is already made. Will also let you know how that turns out and if it is a keeper. I found another butterfinger pie recipe and was going to try it but it was way more complicated. Probably tastes better but I'm all for cutting back on time today. Our beloved Kentucky Wildcats play our across state rivals Louisville today at noon so I'm gonna be pressed for time. Enjoy the recipes!!
Cindy’s KY Hot Brown Casserole (Makes 4)
4 oz. butter 6 T. flour
3 c. milk 1 egg
6 T. freshly grated parmesan cheese
1 oz. heavy cream Salt
Pepper, white
2 T. chicken bouillion
4 slices turkey (fairly thick slice)
4 slices Kentucky Legend Black Forest Ham
8 slices bread
Extra parmesan cheese for topping
8 strips bacon, cooked
Preheat oven to 350 degrees. Fry bacon, break into bits. Have ingredients measured before you start because this goes fast. Melt butter in saucepan over medium heat. Add flour all at once, whisking to make thick roux. Add milk, whisking to mix it in well. Stir in parmesan cheese. Reduce heat. Whisk egg lightly in cup or bowl. Stir in a little of hot sauce to temper the egg so it won’t scramble when you add it to the sauce. When egg is well mixed with a little for the sauce, whisk this combination into saucepan. Heat sauce until it becomes smooth and thick (you may have to add cornstarch to thicken), taking care not to let it come to a boil. Remove from heat. If you are using heavy cream, whip it and then fold it into the sauce gently. Check the seasoning and add salt and pepper to taste.
Toast slices in toaster or broil until golden, do both sides. Trim crust from bread edges. Line the bottom of a casserole dish with one piece of toast, add a slice of ham, another piece of toast and end with a slice of turkey. Cover with sauce. Spread all of the sauce over the turkey. Sprinkle with remaining parmesan cheese and bacon bits. Place in oven and cook for 15 minutes or until golden brown. Garnish top of casserole with a slice of tomato. Serve while hot.
Kentucky Hot Brown Soup
¼ c. butter
¼ c. onions, chopped
¼ c. flour
½ t. garlic salt
¼ t. hot sauce
4 c. milk
1 c. shredded sharp cheddar cheese
½ c. ham, cubed or chopped (I used packaged)
½ c. turkey, cubed or chopped (I used packaged)
Melt butter in Dutch pan. Add onions and cook until tender. Add flour, garlic salt and hot sauce and cook for one minute. Gradually stir in milk and cook until thickened and bubbly. Reduce heat and add cheese and cook until melted. Add ham and turkey (do not boil). Garnish with green onions, tomatoes and bacon.
Chilled Butterfinger Pie
• 6 (2 1/8 ounce) butterfinger candy bars , crushed
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) carton Cool Whip
• 1 graham cracker crust
Directions:
Mix first three ingredients together. Put it in pie crust. Chill.
Queso Blanco Dip
*Note: White American cheese can be found at the deli counter in most grocery stores. I could only find it presliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips. Also, this dip reheats beautifully on low in the microwave or on the stovetop. Not that there will be any left…but if there is, now you know how to reheat.
*Makes about 2 cups
INGREDIENTS:
1 tablespoon canola or vegetable oil
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped
12 oounces white American cheese, shredded or sliced thinly
4 ounces Monterey jack cheese, shredded
1/4-2/3 cup milk
1 tomato, seeded and finely diced
2 tablespoons minced fresh cilantro
DIRECTIONS:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total). Transfer to a warmed serving bowl and serve immediately.
