In the Kitchen With Kathey McIntosh

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Kathey McIntosh, a Ennis resident, and originally appeared in the EnnisNOW November 2015 issue.

Sweet Turnips and Baby Carrots

  • 1 8-oz. pkg. baby carrots
  • 6-8 small turnips, peeled and cut like French-fried potatoes
  • 4 Tbsp. butter
  • 1/2 cup sugar
  • Salt and pepper, to taste
  1. Place carrots and turnips in a small skillet; cover with water.
  2. Add butter, sugar and, if desired, salt and pepper; stir to mix well.
  3. Add more water, if necessary, and simmer slowly until vegetables are fork tender and the liquid begins to caramelize. 

 

Skinny Broccoli Salad

  • 2 stalks broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1 cup black olives, sliced
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cups ranch dressing
  1. Place all cut, diced and sliced vegetables into a large bowl; stir to mix well.
  2. Add cheese and ranch dressing; stir again until mixed well.
  3. Cover; chill before serving.

 

Bacon Wrapped and Stuffed Chicken Breast

  • 1 6-oz. box of Stove Top stuffing, personal choice of flavor
  • Dried cranberries and nuts (optional)
  • 4 boneless, skinless chicken breasts
  • 8 bacon slices
  • Salt and pepper, to taste
  1. Prepare stuffing according to box directions; add cranberries and/or nuts, if desired; set aside.
  2. Cut a slit in each chicken breast; fill the breasts with prepared stuffing.
  3. Wrap 2 pieces of bacon around each breast; season with salt and pepper.
  4. Place prepared chicken, seam side down, on baking rack.
  5. Cook at 350 F for approximately 45 minutes to 1 hour.

 

Apple Parmesan Walnut Salad

  • 4 cups fresh spinach
  • 1 Granny Smith apple, halved and thinly sliced
  • 1/3 cup walnuts
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 Tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Salt and pepper, to taste
  • 1/2 cup Parmesan cheese
  1. Combine spinach, apple and walnuts in a large salad bowl.
  2. Combine remaining ingredients, except Parmesan, in a jar; shake until well-blended.
  3. Drizzle the dressing over the salad; toss well.
  4. Just before serving, top with Parmesan cheese.

 

Railroad Cake

  • 3 eggs
  • 1 cup sugar
  • 3 Tbsp. unsalted butter, melted
  • 1 cup flour
  • 1/3 tsp. salt
  • 3 Tbsp. whole milk
  • 1 tsp. vanilla
  • Cinnamon and sugar combined for topping, to taste
  1. Preheat oven to 350 F. In a mixing bowl, cream eggs and sugar together. Add butter; mix well again. Blend in flour and salt.
  2. Mix in milk and vanilla until mixture is smooth. Grease and flour a 9×9-inch cake pan; pour in batter. Bake for 20-25 minutes.
  3. Remove from oven. While the cake is still hot, sprinkle top with desired amount of cinnamon/sugar mixture. Serve warm with hot coffee.

 

Orange Pineapple Salad

  • 1 20-oz. can crushed pineapple packed in juice
  • 1 small pkg. vanilla instant pudding
  • 1 8-oz. tub Cool Whip topping
  • 2 23.5-oz. cans mandarin oranges, drained
  1. In a bowl, place pineapple with juice. Add pudding, a little at a time, mixing well. Add Cool Whip; mix well. Add oranges, reserving out a few to place decoratively on top of salad; mix well.
  2. Chill well before serving.