Tuesday, April 29, 2014


I realize the Twilight movie series is old news now but they are my very favorite movies of all time.  Everytime I watch these though I always find myself craving the wonderful food in any of the food scenes. I came up with a perfect menu for the cravings and to last through a marathon of the movies.  My menu is based on the scenes in the diner which are the scenes that made me the hungriest!  Of course you can always substitute Billy's famous fish fry or the mushroom ravioli Bella ate on her first date with Edward.

Diner Menu -

Garden Burger and fries
Spinach Salad
Berry Cobbler
Ice cold Coke

Garden Burger

1 original garden burger veggie burger
bakery bun
butter-flavored cooking spray or fat free butter-flavored cooking spray
garlic and herb seasoning (I used McCormick's)
garnishes of tomato, lettuce, pickles, ketchup

Preheat one pan sprayed with vegetable spray for the burger.  Spray both sides of the burger and place in preheated pan.  Cook 4 minutes both sides.  Meanwhile, preheat another pan and spray one side of the bread and sprinkle some garlic and herb seasoning on the one side.  Once golden brown flip over and spray and season other side.  When the burger is still in the pan and after you have flipped it over Just before it is done cut it in half.  Spread some mayo on your bread and place one half of the burger on the other half.


peanut oil or other vegetable oil, for frying
2 lbs baking potatoes, like russets
salt, to taste

Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.  Heat to 325 degrees F, use a deep fry thermometer to determine this.  While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.  As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.  Dry the potato strips thoroughly, this will keep the oil from splattering.  Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.  Cook for 3 minutes until they are soft but not browned.  Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.  Bring oil temperature up to 375 degrees F.  Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.  Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.   Salt and serve immediately.

Spinach Salad

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
1 hard-boiled egg, chopped
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
1 teaspoon lemon juice

Combine salad ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.  In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.  Pour over salad.

Berry Cobbler

2 -3 cups berries (blueberries, blackberries, marionberries, or raspberries. I usually use a combo bag of frozen berrie)
3 tablespoons shortening
1 1/4 cups sugar, divided
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Spread berries in a greased 8 inch square pan.  Cream shortening and 3/4 cup sugar well.  Sift flour, baking powder, and salt together.  Add alternately with milk to creamed mixture. Batter will be thick.  Spread batter over berries.  Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.  Pour boiling water over all. Do not mix.  Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).

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