Nacheska's Weblog » Recipes

Beads and Beignets; time for Mardi Gras Madness!

nacheska — Wed, 10 Feb 2010 10:26:35 +0000

Fun times in our store with costumes, beads, masks and merriment as Mardi Gras approaches. We have crowns, capes, jesters, masks and a huge array of beads to help with your event or just to dress up for the day at your workplace! Imagine your Rubber Duckie beads bringing a smile to all who see you (and they will be wishing that they thought of it first) So come on in to our little Shoppe or visit your own local costume shop to celebrate the Louisiana tradition of Mardi Gras with color and creativity.

Need an idea for your own Mardi Gras party? We have an amazing murder mystery if you want to host a party called “ Murder at the Mardi Gras”….includes invitations and the little scripts for your friends. I have done this Murder Mystery party and it was a riot. It is amazing what donning a costume will do for some people…they really get into it! We were so busy having fun that no one really noticed the clues so only one person guessed the murderer.

Below is a recipe for Beignets for a sweet treat: (feel free to share with lots of friends for even more fun!)

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners’ sugar

Directions

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners’ sugar on hot beignets. Serve warm.

Merry Mardi Gras…

Happy Make Believe!!

Nacheska

Filed under: Party Ideas, Recipes

Moussaka good for Middle Eastern Dinner or Greek night!

nacheska — Mon, 11 Feb 2008 19:43:11 +0000

Moussaka

   2 large eggplants, peeled and cut into 1/2 inch slices
   1/4 cup extra-virgin olive oil
   2 pounds ground beef or lamb
   1 large onion, finely chopped
   2 garlic cloves, minced
   2/3 cup dry red wine
   1 8-oz. can tomato sauce
   1/4 cup fresh parsley, minced
   1/2 tsp. dried oregano
   1/4 tsp. ground cinnamon
   Salt and pepper to taste
   1 egg, beaten
   1/3 cup butter
   1/3 cup flour
   2 cups milk
   2 eggs, beaten
   2/3 cup fresh Parmesan cheese, grated

   Brush eggplant slices with olive oil and brown on both sides in a large skillet. Place browned eggplant slices on paper towels to drain. Brown ground beef or lamb in the same skillet and add onion and garlic. Add red wine, tomato sauce, parsley, oregano, cinnamon and salt and pepper and allow to simmer for over low-heat 15 minutes. Add 1 beaten egg to mixture and mix well. In a separate pan, melt butter and add flour and milk and stir until mixture starts to thicken. Add remaining 2 beaten eggs to mixture. In a 13 x 9 inch baking dish, place half the eggplant slices along the bottom. Pour meat mixture over eggplant. Place the other half of the eggplant slices over meat mixture and top with butter, flour and egg mixture. Sprinkle with Parmesan cheese and more ground cinnamon if desired. Bake at 350 degrees for 45 minutes. Allow to cool slightly before slicing and serving.

   The Skinny: Use lean beef or lamb, your favorite egg substitute and low fat milk.

Great and Easy Almond Graham cookie bars

nacheska — Mon, 11 Feb 2008 19:30:08 +0000

Graham Cracker Cookies

1 box honey grahams
2 ¾ oz sliced almonds
1 stick margarine
1 stick butter
½ c sugar
1t vanilla
Break grahams on perforation. Place grahams sides touching on 15×10 cookie sheet. Sprinkle almonds on grahams, spread around evenly. Boil margarine, butter, sugar and vanilla for 2 minutes. Gently spoon mixture on grahams and nuts. Bake at 350 deg for approx 10 minutes. While baking, ready a sheet of foil or wax paper on which to cool bars. Remove immediately when out of oven. Notes: I use non-stick spray on the wax paper. Also, using 1 of each butter and margarine helps because using only butter the cookies have a tendency to burn quickly. I use one batch of butter/margarine mix per cookie sheet.

Shared by a student last Christmas…they ship well and I did not mess them up!