Microwave Carmel Corn

3 qts. popped popcorn
1 c. brown sugar
1 stick butter
1/4 c. light Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda

Combine brown sugar, butter, Karo syrup, and salt in 4 cup glass measuring cup. Microwave on high for 2 minutes or until boiling, then boil 2 minutes. Stir in baking soda and stir well. Put popcorn in double paper grocery bag. Pour caramel mixture over corn and shake. Place closed bag back in microwave, rolled side down. Microwave on high 1 minute 20 seconds. Remove and shake. Microwave another 1 minute 20 seconds. Shake again and pour on foil to cool. Easy and good!

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Unhealthy Brussels Sprouts

In the spirit of compliance with Comfort Foods Month, I submit the following. It has been perfected / adapted from a prominent cooking show. The principle upon which its goodness is founded is quite basic:

Vegetables + Fat = Good Vegetables.

Here goes:

1/2 Package of Sliced Bacon, Chopped in 1" pieces
1 Small Onion
A bunch of Brussels Sprouts
Half an 8 oz Pkg of Sour Cream (That would be, yes, about 4 oz).
A handful of Bleu (or Blue or Blu or Blew, whatever) Cheese

Prep Brussels sprouts by trimming stem and outer leaves. Halve Brussels sprouts. Cook most of the way in the microwave or a saucepan with water. Drain

Cook Bacon.
Julienne onions and saute in bacon grease.

Fold Brussels Sprouts into bacon and onions on stovetop, low heat. Add sour cream and fold in bleu cheese.

Magnificent.

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un-official declaration:

In the spirit of the February doldrums, I hereby un-officially declare that March should be Comfort Food Month on prattfamilycooking. I recognize my inability to make it official since we all collaborate, but you can help me make it official by participating. You see, our posts have petered out since the holidays, and I really enjoy reading recipes. Especially recipes that are attached to memories. I would also like to encourage more photo posting, but perhaps that can be a theme for another month (April, perhaps? anyone?)

So you have a week to prepare. It doesn't matter how basic the recipe is, it just has to be comforting enough to get you through those last few snowstorms and cold mornings. Perhaps its some form of a warm breakfast. (Has anyone mastered the art of re-heating oatmeal that has already taken the mould of the pan?) Or perhaps you have a summer recipe that keeps your hope for green grass alive? Either way, brush the congealed batter off the pages and prepare to post and partake. I already have 6 or 7 ready to go...

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How many days

I just recently found the blog Serious Eats. Very recently they had a discussion on what 20 dishes you need to know inorder to feed your family well for a month (figuring in eating out and pizza once a week). The discussion then came up, not to learn 20 dishes but to learn techniques which would open the door to lots of dishes. When I first saw the title I thought.... 20 dishes would be

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Cheese Pie

3 pkg cream cheese, softened
3/4 cup sugar
3 eggs
2 cups mini chocolate chips
1 graham cracker crust- 9 ounces
2 tablespoons whipping cream

Heat oven to 450

Beat cream cheese and sugar until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups mini chips. Pour into crust.

Bake 10 minutes. Without opening oven door, reduce temperature to 250. Bake 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 chips and whipping cream in a small microwave safe bowl. Microwave at high for 20 seconds. Stir until smooth. Cool slightly, then spread over cheesepie. Refrigerate until topping is set.

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Wishes Good Cooking and Some Candy Today

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French Dip Sandwiches

These are my favorite. Really simple, but really good.

Hoagie buns (one for each person who's gonna be eating.)
1/2 lb roast beef (this makes about 4 sandwiches, if you're stingy.)
1/2 lb of some sort of white cheese (no I'm not racist. if you're feeling really gourmet, buy the deli havarti cheese for 8 bucks a pound)
some butter
1 packet au jus (we find this in the same aisle as the taco seasoning and all of those other little packets with the strange powders. (no thats not a drug reference, although maybe those strange poweders could cure this migraine that I've had for two days.))
2 cups water

Preheat oven to 400. Slice the hoagies and butter each side. Layer roast beef and non-racist cheese on one side of each hoagie. Stick them in the oven for about 7 minutes, or until the cheese is melty and the butter is melted.

Mix the water and the au jus powder in a sauce pan. Really, just follow the directions on the packet. No reason for me to type them out here.

Serve everything hot. Cut sandwiches into smaller pieces for those with smaller hands. If I'm feeling extra healthy (and really, I always should do this to balance out the havarti cheese) I'll steam some green beans and they taste pretty good dipped in the au jus as well.

Why is it called 'french dip' anyway? Did the french invent them? Or is it a fake out, like calling my primary instrument a 'french horn.' (its originally German, after all.) What makes this sort of thing french? Is this one of those mysteries of God that will only be answered after we die?

Can you tell I'm tired?

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