Comentado Mon Apr 23, 2012 8:15AM | Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.
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Thanks, Sharri, aka ecsc
June’s theme is: Father’s Day favorites
CHICKEN PIE
Serves 6–8
2 refrigerated pie crusts
1 stick butter
1 cup fresh carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
½ cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chicken breasts, cooked and chopped
1 cup canned English peas
Place a pie crust into the bottom of a 12-by-9-by-2½-inch ovenproof dish. Pull crust down gently to meet the corners of the dish. Save the remaining crust to top the pie. In a large pan, melt half of the butter then saute the carrots, celery and onion. Add flour and continue stirring until thickened. Add chicken broth gradually. Continue to stir, then add half-and-half. Stir in chicken and peas. Add chicken mixture to the pie crust-covered dish, then top with second crust. Stretch the dough to meet the corners of the dish. Dot with small pieces of remaining butter. Preheat oven to 400 degrees. Bake 40 minutes, allow to sit a few minutes then serve.
SUMMER GREEN BEANS
Serves 4
1 12-ounce bag of green beans*, washed
(*Sliced okra can be substituted for the green beans)
1 tablespoon vegetable or olive oil
1 tablespoon black mustard seeds (or enough to cover bottom of frying pan)
1 medium onion, sliced thinly
¼ teaspoon cumin powder
¼ teaspoon turmeric powder
Salt or garlic salt
Black pepper
Snap off ends of green beans, then cut into 4-inch diagonal slices. In medium skillet, heat oil. Add mustard seeds then cook over medium to low heat until they pop, continually shaking the pan to avoid burning. Add onion and green beans, stir, cover, but uncover and stir occasionally to cook evenly. Lower heat then add cumin, turmeric, salt and pepper to taste. Stir and keep covered for 5–8 minutes until vegetables are cooked to preference.
ONION RINGS
Serves 2–4
1 onion, preferably Vidalia, peeled
1 cup self-rising flour
1 tablespoon sugar
1 egg, beaten
1 can less 3-4 Tablespoons, clear soda, 7-Up or Sprite
Vegetable or canola oil for frying
Slice onions into thin rings, set aside. In a medium bowl, mix flour, sugar, egg, and soda (use amount as needed to thin the batter). Stir together until batter has a pancake batter-like consistency. Heat oil in a deep fryer or in medium heavy pot to 375 degrees. Dip onion slices in batter a few at a time. Deep fry until golden brown, remove with tongs and drain on paper towels. Serve immediately.
JUDY’S PICKLED FIGS
Makes 8–12 jars
7 pounds figs with stems, firm but ripe
5 pounds granulated sugar
1 pint white vinegar
2 cups water
2 tablespoons whole cloves
3 sticks cinnamon
8 –12 pint jars (8-ounce capacity), sterilized and hot
Wash and drain figs. In a large pot, bring to a boil sugar, vinegar, water, whole cloves and cinnamon. Drop in figs, and bring to a boil. Cook 10 minutes then turn off heat. Cover and let stand overnight. Next morning, bring fig mixture to a boil, then put in hot pint jars and seal.
(Edited on 2012-05-22 13:02:32 by ecsc)
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