Posts Tagged ‘SJCC’

Shirley J – Cooking Made Easy Since 1978 Archives

Garden Vegetable Soup

By Shirley J Friday February 5, 2010

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Garden Vegetable Soup
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

*ABM 2.4.2010
*SJCC 2.5.2010

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Cheese Sauce

By Shirley J Friday February 5, 2010

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Cheese Sauce
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. cheddar cheese (grated)

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted.

*ABM 2.4.2010
*SJCC 2.5.2010

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Cherry Chocolate Bread

By Shirley J Thursday December 3, 2009

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Cherry Chocolate Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1/2 c. dried cherries (chopped)
1/2 t. cherry extract
1 c. semi-sweet chocolate chips

Directions:
Combine the Shirley J Universal Muffin Mix, cherry extract and water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the chocolate and cherries by hand with spatula or woodens spoon.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Apple Cinnamon Bread

By Shirley J Thursday December 3, 2009

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Apple Cinnamon Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1 c. apple pie filling (cut into bite-sized pieces)
1/2 c. walnuts
1 t. cinnamon
1/2 c. oats
2 T. brown sugar

Directions:
Combine oats and brown sugar in a small bowl, set aside. Combine Shirley J Universal Muffin Mix, cinnamon and the water in a bowl and blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the apples and walnuts by hand with wooden spoon.

Divide mixture evenly into two well-greased 4×8 bread pans sprinkle on the oatmeal topping and bake at 375* F. for about 30-40 minutes. To check if the bread is cooked, place a butter knife or wooden skewer in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Lemon Poppy Seed Bread

By Shirley J Thursday December 3, 2009

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Lemon Poppy Seed Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/3 c. water
2 T. lemon zest (about 2 lemons)
1/3 c. lemon juice (about 2 lemons)
1 t. lemon extract
1 T. poppy seeds

Directions:
Combine the Shirley J Universal Muffin Mix, lemon extract, lemon juice and the water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the lemon zest and poppy seeds by hand with a wooden spoon or spatula.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Cinnamon Apple Crisp

By Shirley J Friday November 13, 2009

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Cinnamon Apple Crisp

Ingredients:
1 c. Shirley J Honey White Bread Mix
1 c. brown sugar
1 t. cinnamon
½ t. nutmeg
½ c. butter, softened
20 oz. can prepared apple pie filling

Directions:

Preheat oven to 360* F.

In large bowl, combine bread mix, brown sugar, cinnamon, nutmeg and butter. Mix until crumbly. Take half of this mixture and press evenly into the bottom of an ungreased 8×8 square pan. Spread the apple filling evenly over crust. Sprinkle remaining crumb mixture evenly over the top of the filling.

Bake at 360* F for approximately 30 minutes or until golden brown.

Serve warm (or cold) with shipped cream or vanilla ice cream.

Makes 6-9 servings.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Cresent Dinner Rolls
* Sesame Seed Dinner Rolls
* Orange Marmalade Rolls
* Parkerhouse Dinner Rolls

*ABM-11.12.09
*SJCC-11.13.09

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Midwestern Chowder

By Shirley J Wednesday October 28, 2009

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Midwestern Chowder

Ingredients:
2 T. Oil
½ c. Yellow Onions (diced)
1 c. Celery (cut into ¼ inch pieces)
1 c. Corn (not canned)
½ c. Carrots (diced)
1 c. Potatoes (diced and cooked)
1 ½ c. Cheddar Cheese
1 c. Shirley J Universal Sauce
4 c. Water
1/2 t. Shirley J Chicken Bouillon

Directions:
In the oil sauté the onions, celery, and carrots until the onions start to brown. Add the corn and potatoes. Cook for about 3 minutes on medium heat, then add water, Shirley J Universal Sauce andShirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken. Turn the soup down to low and add the cheese, stir until cheese is dissolved. Keep on low until it is served.

Tips & Tricks:
* Potatoes – Chef Brian prefers russet potatoes because they bring a better texture and are not as crumbly in soup.
* Cutting Vegetables – When cutting vegetables, always keep in mind that they should fit on your spoon.

*SJCC-10.27.09

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New England Clam Chowder

By Shirley J Wednesday October 28, 2009

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New England Clam Chowder

Ingredients:
1 c. Shirley J Universal Sauce
3 c. water
1 c. clam juice
3 c. potatoes (diced and cooked with the skin on)
1 c. celery (chopped)
1 c. carrots (diced small)
1 c. yellow onion (diced small)
1/2 t. black pepper
1/2 t. Shirley J Chicken Bouillon
1 t. cumin
1 (6.5 oz.) can of clams (drained)
pinch of cayenne

Directions:
Saute onions, celery and carrots until the onions are brown. Add water, clam juice and Shirley J Universal Sauce to sauteed vegetables. Add remaining ingredients and simmer for another 5-10 minutes.

Tips & Tricks:
* Be sure to add your onions first. Let them brown before you add the garlic.
* Don’t burn the garlic, or it will become bitter. Always add the garlic after the onions because garlic has a higher sugar content. Garlic is not forgiving.
* Cumin – Chef Brian loves incorporating cumin into savory dishes that are creamy. The cumin brings out the creaminess.
* 5 minute rule on dried herbs – add dried herbs (like cayenne) a little at a time. Start small, wait 5 minutes. Then test and adjust.
* You can chop the potatoes and boil side by side as you start to saute the vegetables in this recipe.

*SJCC-10.27.09

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Tomato Parmesan Soup

By Shirley J Wednesday September 30, 2009

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Tomato Parmesan Soup

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
3 tsp Shirley J Chicken Bouillon
1 T. oil
1/2 c. yellow onions (diced small)
4 cloves of garlic (chopped)
1/4 t. red pepper flakes
1/4 c. basil (dried)
1 t. thyme (dried)
28 oz. can diced tomatoes, blended until smooth (do not drain)
1 cup Parmesan (fresh and grated)
8 oz bag of croutons
black pepper to taste

Directions:
In a small stock pot on medium heat, add oil, onions, garlic and red pepper flakes. Cook for 5 minutes. Do not let it burn. Add basil, thyme, Shirley J Chicken Bouillon, black pepper and tomatoes. Stir in the water and Shirley J Universal Sauce and whisk together until it is smooth. Allow the soup to simmer and thicken. Serve and garnish with Parmesan cheese and croutons.

Tips & Tricks:
* Diced tomatoes – Chef Brian suggests using diced tomatoes as oppposed to crushed. Crushed has a higher water content and changes the texture of the soup.
* Garlic – Make sure to add garlic after the onions have browned because garlic has a higher sugar content and may burn.
* Dried Herbs – Adding the basil and thyme to the sauteed vegetables before adding liquids allows the herbs to awaken and aides in a more developed flavor.

*SJCC-10.27.09

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