Off Stage

 

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Recipes from Julie Gans for you on Off-Stage page!

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Off Stage

 
 
 

 

Recipes for You from Julie

 Stuffed Baguettes

1 pound dry salami, thinly sliced

8 ounces grated sharp cheddar cheese

1/2 cup dijon mustard

1/2 cup mayonnaise

1 baguette, about 24″ long, cut in half lengthwise, and again across into 2-12″ lengths.

Directions: Combine salami, cheese, mustard and mayonnaise in a food processor. Process until coarsely blended. Cut ends off baguette. Cut baguette lengthwise with serrated knife. Carefully hollow out some of the center of the baguette halves to make a canal. Stuff hollow baguette loaves with salami-cheese mixture. Wrap in plastic wrap and chill overnight. When ready to serve, cut baguettes into 3/4 ” slices and serve.   Enjoy!

 

Entertaining the Gans Way! Easy! 

 

Monte Cristo Cheese Ring

1 pound grated cheddar cheese
3/4 cup mayonnaise
1 small onion, finely chopped
3 dashes Tabasco
1 cup chopped walnuts
 1/2-3/4 cup strawberry preserves, reserved for top

Directions: Mix all ingredients except strawberry preserves. Arrange in a round serving dish, leaving a hole in the center of the cheese mixture. Pour strawberry preserves into the center hole. Serve with crackers of choice. 

 
 
 

Cranberry Sauce Slow Cooker Franks OR Meatballs

2- 1 pound packages cocktail wieners

OR, 1 pound prepared, cooked, store-bought meatballs

1 cup chili sauce

1 cup bottled barbecue sauce

1 can, 8 ounces, jelled cranberry

Directions: mix sauce ingredients in bowl. Place cocktail wieners or cooked meatballs in slow-cooker. Pour over sauce and heat to low. Stir occasionally. Serve with toothpicks. Spice up sauce with Tabasco, or a zesty barbecue sauce of choice. 

Note from Julie: We serve this on Christmas Eve afternoon as we play Holiday Bingo with family and friends before dinner and late evening church service.

 

Danny’s Favorite Cheese Cake

Crust:
1 ½ cups graham cracker crumbs
3 T sugar
½ tsp cinnamon
¼ cup (1/2 stick) melted butter

Filling:
3 packages (8oz each) cream cheese, room temperature
1 ¼ cups sugar
6 eggs, separated
1 pint sour cream
1/3 cup flour
2 tsp. vanilla
Grated zest of one lemon
Juice of ½ lemon

Method:
Mix crust mixture and press into a greased 9” spring form pan.
Cream together: cream cheese and sugar until light and fluffy. Beat in egg yolks. Stir in sour cream, flour, and vanilla, grated lemon zest and lemon juice. Blend until smooth.
In a separate bowl, beat egg whites until stiff. Fold in whites into cheese mixture. Pour all into prepared crust.
Bake at 350 degrees for 1 hour and 15 minutes. Refrigerate for 3 hours or more before serving. Remove clasp from spring form pan.

Note from Julie: Danny was a purist and liked things straight forward and simple. Although you can top the refrigerated cheese cake with fresh berries, your favorite preserves, or even chocolate sauce, Danny always preferred the “real deal” with nothing added.  Making the crust from scratch is simple, and although it involves a few extra steps, it is well worth it.
Thank you for remembering Danny this October birthday month. Join our family and many around the world toasting to Danny while enjoying his favorite birthday recipes.

 
 
 

Danny and Julie’s April Anniversary Recipes

Daniel always planned a special small trip or dinner for our anniversary. He really loved planning it and always made it a surprise. In return, I  liked to make him a special dinner for an at- home celebration, which he always preferred to going out.

These recipes were his most requested. The cake was Daniel’s absolute favorite and he always requested it for   our anniversary. He would eat it for dessert and loved it for breakfast always accompanied by a large glass of cold milk. He would then double up on his cardio workout to burn off the extra calories so he would always fit into his pants on stage. He said it was worth the extra workout.

I mention at the end of the cake recipe about watching the topping under the broiler. This is because I was notorious for burning toast, or anything in the broiler. Dan always said I used the smoke alarm as a timer.
When the smoke alarm did go off, which it often did, he claimed it was the dinner bell.  Funny guy!! –Julie Gans

 
 
 

OATMEAL CAKE

CAKE
1 cup quick oatmeal, uncooked
1 ½ cups boiling water
1 ½ cups all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp kosher salt
1 stick butter, softened
1 tsp vanilla extract
1 cup brown sugar
1 cup granulated sugar 2 eggs

TOPPING
1 stick butter
1 cup brown sugar
1 5-oz can evaporated milk
8 oz flaked sweetened coconut
1 cup chopped walnuts
1 tsp vanilla
½ tsp salt

Combine oats and boiling water in a small bowl. Allow to stand 20 minutes.

Preheat oven to 350. Oil a 13 x 8 inch baking pan. Combine flour, baking soda, spices and salt. Set aside. Cream butter till light. Add vanilla and the sugars beating until well combined. Add eggs, one at a time. Add the oatmeal mixture and combine. Add flour mixture and blend well. Pour mixture into prepared pan. Bake for 35 minutes until cake tester comes out clean or cake springs back when touched.

While cake is baking, prepare the frosting. In a saucepan, melt butter and sugar until it bubbles. Add the milk and bring to a boil. Remove from heat and blend in the coconut, nuts, vanilla and salt. Spread the hot frosting on the hot cake. Turn the oven to broil keeping cake from the burner about 6 inches. Broil for 1-2 minutes until frosting bubbles. Watch it!!! It burns fast.

 
 
 

LEMON CAPER CHICKEN

8 boneless, skinless chicken breast halves, pounded thin
¾ cup flour
½ tsp each salt and pepper
½ cup butter
½ cup olive oil
8 cloves garlic, chopped
1 lb sliced fresh button mushrooms
1 cup dry white wine or vermouth
½ cup fresh lemon juice
1-2 tsp lemon zest
4 oz capers plus the juice
Tabasco to taste

Season flour with salt and pepper in a low dish. Dredge chicken breasts in flour. Set aside. In a large skillet melt half of the butter and oil over medium heat. Sauté half of the chicken until golden brown. Remove to a platter and repeat with remaining butter, oil and chicken. Add chicken to platter and keep warm.

Add garlic and mushrooms to pan and sauté till tender. Add vermouth and simmer. Add lemon juice and zest, capers and Tabasco. Return the chicken to the pan and simmer for about 15 minutes covered. Remove cover and simmer an additional 5 minutes.

Note: I always served this with melon seed pasta (Orzo) tossed with olive oil, herbs and Parmesan accompanied by sautéed zucchini or roasted asparagus or Parmesan cheese topped broiled tomatoes.

 
 
 

CURRIED CHICKEN SALAD

4 bonless chicken breasts, cooked and coarsely shredded
1/2 cup chopped green onions
1 cup snow peas, sliced
1/2 cup green grapes
1/2 cup diced apple
1/2 cup toasted slivered almonds

DRESSING:
1/2 cup light mayonaise
2 Tbls fresh lemon juice
3 Tbls soy sauce
1 tsp curry powder
1 tsp ginger
2 Tbls chutney

Combine dressing ingredients. Set aside or chill the day before use.
Toss salad with dressing just before serving.

 
 
 

POPOVERS

2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1/4 cup shredded parmesan cheese

Turn oven on to 400. Oil muffin pan or 5oz custard cups. Combine eggs, milk, flour and salt in a blender till free of lumps. Blend in cheese with a spoon. Pour batter into prepared cups 1/2 full. Bake about 35-40 mins until brown and crisp. May make the batter several hours ahead of time. Add 5 additional minutes cooking time if batter is chilled.

 

 

 

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