2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.  Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.

Stir in sour cream and blend well. Serve over hot egg noodles.

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon white wine
1 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or flour
1/4 cup fresh Parmesan cheese, grated (1 ounce) or fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).

In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.

Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.

Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer’s directions. Remove lid.

Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.

Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.

Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

Makes 6 servings.

Need a quick salad for your New Years Eve party?  Try our Texas Caviar with Avocado.  Add crackers and you will have a great dip.

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
6 oz. Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

The holidays is my favorite time of the year to try new recipes. Why not expand your tea recipes and host a holiday tea for your family and friends. We have given you some wonderful recipes to put together your holiday tea. Why not try this new recipe that My Country Kitchen just discovered.

Don’t forget to be thankful for all things in your life during this holiday season. My Country Kitchen is grateful to Roses n’ Teacups for this opportunity to share recipes with you.

Almond Biscuits

2 1/4 cups all-purpose flour
3 eggs
1/2 cup butter
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup finely chopped almonds
5 ounces almonds
3 1/2 cups confectioners’ sugar

Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.

Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

Tuna Salad sandwiches are great tea party sandwiches.  You can make the Tuna Salad before your party and let it sit in your refrigerator for up to 24 hours in advance.  This lets the flavors marry together.  The salad is also great to put in a bowl and serve with your favorite crackers.

This recipe is a family favorite.  I hope you will enjoy the recipe, too.

My Country Kitchen’s Ultimate Tuna Salad Sandwiches

2 to 3 tablespoons fat-free mayonnaise (or your desired amount)
3 tablespoons finely chopped red onions
3 heaping tablespoon sweet pickle relish
1 tablespoon finely minced celery
1/4 teaspoon season salt
2 hard boiled egg, minced
2 (6 ounce) can light chunk tuna in water, drained
1 cup chopped red delicious apple
1 tablespoon minced cilantro or parsley
6 slices reduced-calorie whole wheat bread, toasted
6 lettuce leaves
6 thinly sliced tomatoes

Combine all ingredients, serve on toasted bread of choice, or on a plate of mixed greens.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

In all of my research this month I found two incredible recipes for your tea party.  A Honey Fruit Salad that is so light and yet so delicious.  You might want to make some extra just to keep on hand to snack on.   The Delightful Cake recipe is oh so delightful!  Not only is this cake recipe a wonderful tea party ending, but would also be wonderful surprise to your holiday menu.

Honey Fruit Salad

1 cup each of seedless grapes, halved strawberries, sliced Kiwi, Mandarin Orange Segments
1/8 cup honey mixed with 1 Tablespoon Lemon Juice

Mix fruit together and pour dressing and toss lightly.

Delightful Cake

2 cups butter or margerine
2cups packed brown sugar
Angel food cake cut into 1 inch cubes
Chopped Pecans

In saucepan combine butter or margarine and brown sugar over medium heat, stirring constantly until sugar dissolves. Bring to a boil and cook until syrup reaches soft ball stage (240 degrees). Remove from heat. Using tongs, dip cubes of angel food cake in syrup, roll in pecans and set on wax paper to cool. Store in airtight container.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

A melt in your mouth dessert that will wow your guests is Baklava.  I remember the day I first tasted Baklava.  I was a teenager and it was love at first taste.  Baklava is such an elegant dessert that makes such a beautiful presentation on your buffet.  It takes a while to prepare the dessert, but your guests will love it.

Easy Baklava

1½ hours | 30 min prep

SERVES 36

1 lb mixed nuts, chopped
1 teaspoon cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla
1 teaspoon lemon zest, grated

1. Preheat oven to 350 degrees F.
2. Butter a 9×13 inch dish.
3. Toss together cinnamon and nuts.
4. Unroll phyllo and cut whole stack in half to fit the dish.
5. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
6. Place two sheets of phyllo in the bottom of the prepared dish.
7. Brush generously with butter.
8. Sprinkle 2 to 3 T of the nut mixture on top.
9. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
10. Using a sharp knife, cut baklava(all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
11. Bake in preheated oven 50 minutes, until golden and crisp.
12. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to boil.
13. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
14. Remove the baklava from the oven immediately and spoon the syrup over it.
15. Let cool completely before serving.
16. Store uncovered.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

Nothing says Summer time like your favorite seafood tea sandwich at your next tea party.  Shrimp, crab or lobster may be used in this tea sandwich recipe.  To make it extra special try a combination of your favorite seafoods.  Let your imagination run wild with this recipe!

Seafood Tea Sandwich

3/4 cup soft butter or cream cheese
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped crab, shrimp or lobster
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish (optional)
Salt and pepper to taste

Combine the butter and chives and spread the mixture onto 1 side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut into your favorite shapes. Makes 40 quarters or 30 fingers.

Enjoy!

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

Spring Tea Parties are so Refreshing!

Nothing says refreshing better than fresh strawberries.  I love strawberries!  They will make for a wonderful addition to your tea party menu.  Chocolate Dipped Strawberries are everyone’s favorite.  Dip your strawberries in melted white or milk chocolate and let rest on wax paper until chocolate has harden.  If you have a small chocolate fountain at your tea party, your guests will enjoy dipping the strawberries.

Meringue cookies will become your guests favorite cookie.  They need lots of love and patients when you are making them, just like angel food cake.  Enjoy the process of making your meringue cookies, and then experiment with different flavors.  Your loving touch will make these cookies a delight.

Strawberry Meringue Cookies

1/2 cup pasteurized egg whites, room temperature
1 teaspoon strawberry extract
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted
2 drops red food coloring

Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to over beat.)

Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.

Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.

Remove parchment paper from baking sheet and let meringues cool completely.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com

Baked Brie is such an elegant dish to serve at your tea party.  This recipe of Baked Brie in Phyllo dough makes a beautiful presentation to any tea party menu, when served on a beautiful plate with the strawberry jam running down onto to the plate.  Don’t forget to add a pretty crackers to the plate along with a cheese knife to cut into the baked brie.  I’m sure this dish will be one of the first to disappear from the table.

BAKED BRIE IN PHYLLO

1 (6-inch) round of brie
4-5 sheets phyllo dough, defrosted
4 tbsp. butter, melted
3/4 cup good quality jam (raspberry or strawberry)
½ cup additional strawberry or raspberry jam
Serve with your favorite crackers

Butter each sheet of phyllo dough and place in a pie plate or quiche dish, with the ends hanging over the edge. Spread half the jam in the center of the dough, top with brie and the rest of the jam. Bring the edges of the phyllo dough up over the top and seal well, using most of the remaining butter.

Turn the “package” over and brush the top well with the rest of the butter. Bake in a preheated 375 degree oven for 20 minutes. Remove and let sit for at least 20 minutes before serving.  In the microwave, warm ½ cup strawberry jam and pour over the top. This can be served as an hors d’oeuvre at a large party or as part of a brunch menu. Serves 10 or more.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com