Online Recipe File

Transcription

Online Recipe File

WARREN AND LIBBY’S ONLINE RECIPE FILE
Clickable Table Of Contents
Contents
APPETIZERS
SPRING ROLLS
P. F. CHANG'S CHICKEN LETTUCE WRAPS
MUSHROOM-ALMOND PATÉ
GREEN OLIVE PATÉ CANAPÉ
DRIED TOMATO PESTO
CANNELLINI BEAN CROSTINI
BLEU CHEESE, GRANNY SMITH APPLE, AND CILANTRO QUESADILLAS
DRIED BEEF DIP--HOT
CEVICHE
PATIO PIZZAS
TORTILLA DE PATATAS -- SPANISH POTATO OMELETTE
PINTXOS
SALADS
APPLE-SPROUT SALAD
APPLE-CILANTRO-FETA CHEESE SALAD
PEAR SALAD
MIXED GREENS WITH CRANBERRY SHRUB VINAIGRETTE
SALAD OF SCALLOPS, BABY ASIAN GREENS & WHOLE HERBS WITH GINGERY LEMONGRASS DRESSING
GINGERY LEMONGRASS DRESSING
CRANBERRY JELLO SALAD
CUCUMBER SALAD
VEGETARIAN INDONESIAN RICE SALAD (SERVES 12)
TROPICAL TURKEY SALAD (SERVES 12)
ALENA’S FAMOUS GREEK SALAD (SERVES 6)
ALENA’S FAMOUS CHICKEN-POTATO SALAD (SERVES 6)
HONEY-MUSTARD DRESSING
LEMON AND GARLIC DRESSING
KATIE GAUDINO’S MANDARIN ORANGE AND FIG JAM DRESSING
WARREN’S CAESAR SALAD DRESSING
JEN’S ARUGULA SALAD
BREAD
SCONES
BANANAS FOSTER BREAD
BAKED FRENCH TOAST CASSEROLE
ARMENIAN PEDA BREAD
UNINTIMIDATING CROISSANTS
STATISTICALLY SIGNIFICANT BRIOCHE
EASY ITALIAN HERB FOCCACIA BREAD
OLIVE BREAD
KULCHA
SOUP
RED LENTIL MULLIGATAWNY SOUP
BLACK BEAN SOUP
QUICK MINESTRONE
FISH CHOWDER
CIOPPINO
CARROT SOUP
STEAK SOUP
CURRY LENTIL SOUP
CURRY BROCCOLI SOUP
AL’S TORTILLA SOUP
TORTILLA SOUP
MAIN DISHES
CHICKEN MARABELLA
TEA-SMOKED CHICKEN
CHICKEN BUNDLES
CHICKEN SAUTÉ WITH SHERRY VINEGAR SAUCE
CHICKEN AND TOMATOES OVER FETTUCINI
CHICKEN TAGINE WITH OLIVES AND ONIONS
CHICKEN KABOBS IN SAFFRON CREAM
SAFFRON ALMOND RICE PILAF
CHICKEN CILANTRO
TANDOORI CHICKEN SANDWICHES
CHICKEN AND ROOT VEGETABLE STEW
CHICKEN CREAM ENCHILADAS
CHICKEN CHIPOTLE CASSEROLE
CHICKEN MYSTERY CASSEROLE
CAJUN CHICKEN PASTA
PRETTY GOOD SEAFOOD PASTA
ITALIAN PEPPERED POT ROAST WITH POLENTA
INDIVIDUAL POT PIES
JAGERSCHNITZEL
CHILE VERDE
REALLY GOOD AND EASY CHILI
WARREN’S WONDERFUL STUFFED SOLE
LEMONY RISOTTO
OVERLAND SEAFOOD RISOTTO
OCTOBER PUMPKIN
Hungarian Sausage
GRILLED PORK TENDERLOIN IN A MUSTARD, ROSEMARY, AND APPLE MARINADE
PORK CHOPS WITH APPLES, ONIONS, CABBAGE, AND SWEET POTATOES
FRESH TUNA SOUVLAKI
CHEESE STUFFED SHELLS
HUEVOS RANCHEROS CASSEROLE
SPINACH QUICHE
BILLY MAC’S KOSHERI
BREAKFAST CASSEROLE
BEECHWOOD BREAKFAST STRATA
MUSHROOM QUICHE
EASY PORTOBELLO MUSHROOM SAUTÉ
SIDE DISHES AND CONDIMENTS
BLACK BEAN SALSA
MEXICAN BLACK BEANS
QUINOA PILAF
LIBBY'S RECIPE FOR SCRUMPTOUS BAKED MASHED POTATOES
ROASTED RED PEPPER SAUCE
SPICY RHUBARB CHUTNEY
DESSERTS
OLD TIME GINGERBREAD WITH WARM LEMON SAUCE
PFLAUMENKUCHEN
PEANUT BUTTER REINDEER
RHUBARB CRUMBLE
BROWNIES COCKAIGNE
MOLDED CHOCOLATE LOAF
COCOA-WALNUT BROWNIE LOAF
CARDAMOM-ALMOND STICKS
CRANBERRY PECAN BARS
MIXED BERRY SORBET
FROZEN LEMON MOUSSE TORTE
CHOCOLATE AND ZUCCHINI CAKE.
BANANAS FOSTER
SOFT AND CHEWY MOLASSES SPICE COOKIES
RUSSIAN TEA CAKES
LEMON BARS
FRUIT COBBLER
CHOCOLATE-RASPBERRY THUMBPRINTS
FRESH STRAWBERRY OR PEACH PIE
CLASSIC KEY LIME PIE
CLASSIC LEMON TART
PASTA FROLLA AND CREAM-FILLED CROSTATA
PANNA COTTA
RUSSIAN TEA CAKES
COCOA FUDGE
CARDAMOM COFFEE CAKE
CRANBERRY-APPLE TART
ALMOND CREAM
MAGGIE’S SANDIES
REVEL BARS
NONE OF THE ABOVE
MORGAN MIDDLE SCHOOL HOME ECONOMICS CLASS PIE CRUST
Streusel Topping
MAGGIE’S GRANOLA
BASIC WAFFLE RECIPE
APPETIZERS
Spring Rolls
This recipe comes from Christine Goodman of Jackson, WY
For this recipe, you will need....
1/4 package rice noodles (AKA rice sticks). The skinny kind, like rice vermicelli, work best.
1 package spring roll wrappers. These are made with tapioca flour and are about 9 inches across.
bean sprouts
carrot and red bell pepper cut into matchstick size pieces
chives
fresh cilantro, basil leaves, stems removed
romaine, bok choy, or napa cabbage leaves, torn into pieces approximately 2" x 3"
cooked small shrimp, if desired. Sprinkle with lime juice.
Cook rice noodles in boiling water until al dente. Rinse well with cold water and drain well. Sprinkle with rice vinegar.
TO ASSEMBLE: Place a wrapper in hot water until it becomes soft and pliable. Place the wrapper on a flat working
surface. I use a thin cotton kitchen towel on a counter top. About a third of the way across the wrapper place the lettuce
piece and a small pile (about 1 tablespoon) of rice noodles. On top of pile of noodles place one each julienne of carrot,
red pepper, and chive, followed by 2 leaves of cilantro and 1 large basil leaf, a few bean sprouts and a few shrimp, if
you’re using them. Avoid putting too much filling on the wrapper. Fold the wrapper over all the ingredients the same
way you would wrap a burrito Fold the near end over the filling, fold in the two sides, and roll up.
Place the spring roll, seam side down, on a tray. Allow rolls to set at least 15-20 minutes before serving. Cover with
plastic wrap and chill in refrigerator until ready to serve. Serve whole or cut in half, with Lime Sauce or Hoison Peanut
Sauce. I’ve also used a combination of soy sauce and ground ginger as a dipping sauce.
Lime Sauce
Mix together....
2 tbls. fresh lime juice
4 tbls. sugar
1 tbls. fish sauce
1/2 cup water
3 cloves garlic, minced
Finely diced jalapeno can be added for a little spice, if desired.
Hoisin Peanut Sauce
In saucepan, 'sweat' until fragrant...
1 clove garlic, minced
1 tbls. olive oil
Add and stir to blend...
1 cup hoisin sauce
1/4 cup water
11/2 tbls. rice vinegar
1 teas. peanut butter
Mix 1/2 teas. cornstarch with 1/2 tbls. water; add to sauce and simmer to thicken slightly.
P. F. Chang's Chicken Lettuce Wraps
SERVES 2 -3
Filling
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
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Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour
over the wraps.
Bring oil to high heat in a wok or large frying pan.
Sauté chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".
Mushroom-Almond Paté
A wonderful vegetarian paté. It's hard to believe there's no meat.
1 c. slivered almonds
3/4 t. salt
1 clove garlic
1 small onion
1/8 t. white pepper
3/4 pound mushrooms
1/4 c. margarine
1/2 t. thyme leaves
2 T. salad oil
Toast almonds and cool. Using metal blade, process garlic until chopped. Cut onions in chunks, add to garlic, and
process on and off. Break mushrooms in half and process on and off. Melt margarine in frying pan. Add garlic, onion,
mushrooms, salt, thyme, and pepper. Cook, stirring occasionally, until liquid is evaporated.
Process nuts to a paste. Add oil down tube. Add mushroom mixture. Process until smooth. Cover and chill. Serve with
crackers or small bread rounds.
Green Olive Paté Canapé
40 pitted green Spanish olives (remove pimentos), coarsely chopped
1 teaspoon capers
4 anchovy fillets, coarsely chopped
1 teaspoon finely ground blanched almonds
1 clove garlic, chopped fine
4 tablespoons olive oil
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon thyme
Freshly ground pepper
Thinly sliced crusty bread
Pimento for garnish
Place all ingredients except bread and pimento in a food processor and process until as finely chopped as possible.
Spread on bread and garnish with pimento.
Dried Tomato Pesto
1 cup sun dried tomatoes in olive oil (I buy large jars at Price Club/Costco; frankly, they're outrageously expensive
otherwise!)
3/4 c. grated Parmesan cheese (I try to buy fresh Parmesan in blocks and grate it myself; good cheese is a must.)
1/2 c. walnut pieces (I use black walnuts if I have them.)
2 large cloves garlic, cut in half
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. warm olive oil
Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add
Parmesan cheese and next 4 ingredients. Top with cover, and process until smooth. With processor running, pour
warm oil through food chute in a slow, steady stream, processing until combined. Use immediately, or place in an
airtight container, and refrigerate up to 1 week. Bring to room temperature and serve over hot pasta. It isn't a good idea
to heat the pesto directly; doing so has a strange effect on the cheese in the pesto.
You can also serve the pesto on crackers (I usually double the recipe if I have this in mind.), or stir 1/4 cup pesto into 8
oz. of sour cream for a great vegetable dip. Pesto can also be used as an omelet filling, about 2 T. to each three-egg
omelet. Another great use is achieved by stirring 3 T. into 1/2 c. softened unsalted butter. Serve the pesto butter as a
bread spread, or toss it with hot vegetables.
Cannellini Bean Crostini
from Eating Well:
2 cloves garlic: 1 sliced, one minced
1 15 to 19 oz can cannellini beans, or other white beans, drained and rinsed
1 cup water
3 tsp. olive oil
1 bay leaf
pinch of red pepper
¼ cup arugula or watercress
1 tsp. lemon juice
16 ½-inch slices of baguette
In a heavy medium saucepan, combine sliced garlic, beans, water, 1 tsp. oil, tomato paste, bay leaf, and crushed red
pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, until thickened, 20 to 25 minutes. Discard
bay leaf.
Transfer bean mixture to a food processor and puree until smooth.
In a skillet, heat remaining 2 tsp. of oil over low heat. Add minced garlic and cook, stirring, until fragrant, about 1
minute. Add bean puree and arugula and stir until heated, 3-5 minutes. Season with lemon juice, sale, and pepper. At
this point the spread will keep, covered, in the refrigerator, for up to 2 days.
Toast baguette slices in 400-degree oven for 8 – 12 minutes. Spread slices with warm bean spread.
Bleu Cheese, Granny Smith Apple, and Cilantro Quesadillas
The name says it all. Crumble 4 oz. package of bleu cheese, thinly slice 2 Granny Smith apples, and remove leaves
from one bunch of cilantro. Spread a thin layer of each ingredient on half of a flour tortilla. Fold the other half over.
Grill the quesadilla on a barbeque or toast it in a pan on a range top until cheese is beginning to melt and tortilla is
starting to brown. Remove and slice in four sections.
Dried Beef Dip--Hot
--Libby Street
This recipe comes from my friend, Lorraine Hammes, of LaCrosse, WI. A wonderful appetizer.
1 - 8 oz. package cream cheese, softened
1/4 c. green pepper
1/4 c. onion
1 - 2 1/2 oz. jar of dried beef
2 T. garlic powder
1/2 c. sour cream
2 T. milk
Thoroughly rinse or soak the dried beef to remove as much salt as possible. Mix all ingredients and taste for salt. If you
have removed too much salt, salt to taste now. Place in a buttered pie plate.
Brown 1/2 - 3/4 c. chopped pecans in frying pan with 2 T. butter and small amount of salt. Pour over cream cheese
mixture. Bake at 350 degrees for 15 minutes. Serve with crackers or bread rounds.
Ceviche
From Susan Penick
The original is made with raw seafood, but that's a little risky. Here's a safer version.
Mix together
3/4 to 1 lb cooked salad shrimp
5-6 plum tomatoes
1 c. diced onion
large bunch of cilantro
8 small limes
2 to 3 tsp. kosher salt
Chill and serve with tortilla chips
Patio Pizzas
Quick Pizza Dough
We used to have a pizza dough recipe from Eating Well in this spot but we now buy pizza dough already rolled out from
Papa Murphy’s. Right now, it costs just $3 for any size pizza shell and you can move right to the fun of choosing
toppings and grilling your pizzas. For patio pizzas, we cut a family size pizza shell into three smaller rounds by using a
6-inch can lid and rolling out a fourth shell from the remaining dough.
Cooking Pizza on the Grill
The first time you slide a circle of dough onto a grill rack, you realize this technique really IS going to work. A covered
grill with a large surface area is best because it allows you to crisp one side of the crust over hot coals, then flip the crust
over onto indirect heat to warm the toppings and melt any cheese.
Step 1: To cook pizzas on a charcoal grill, build a medium-hot fire in one-half of the grill. For a gas grill with two
burners, preheat one burner on high , leaving the other unlit. For a single burner gas grill, preheat on high, and lower the
flame to cook the second side of the pizzas.
Step 2: For each recipe of dough, roll out the pizza dough into 4 circles and place on a floured board. Bring the dough
and chosen toppings to grillside.
Step 3: Place 2 of the dough circles on the hot side of the grill. Within 1 minute, the dough will puff slightly, and the
underside will firm up and be striped with grill marks. Immediately use tongs to flip the crusts over and onto the cooler
side of the grill.
Step 4: Spread half of the toppings on the two crusts. Cover the grill and cook, rotating the pizzas once or twice, until
toppings are heated through, about 5 minutes.
Step 5: Remove the pizzas from the grill. Repeat with the remaining dough and toppings.
Grilled Pizza with Garden Tomatoes
4 T. olive tapenade or other olive spread
2 pounds vine-ripened tomatoes, very thinly sliced (about 4 -6 tomatoes)
Salt and freshly ground black pepper to taste
1 cup grated fresh mozzarella cheese, about 3 oz.
¼ cup chopped fresh basil leaves.
1. Prepare the grill as described in step 1 below.
2. Cook the pizzas as described in steps 2 through 5,spreading the just-turned crusts with the tapenade, then cover with
overlapping tomato slices, sprinkle with salt and pepper and scatter mozzarella over all.
3. Just before serving, sprinkle the pizzas with basil.
4. Makes four 6-inch or so pizzas.
Grilled Pizza with Zucchini and Parsley/Walnut Pesto
Parsley Walnut Pesto
2 cups packed parsley leaves, preferably Italian flat-leaf
¼ c. toasted walnuts
1 clove garlic, peeled and chopped
¼ c. nonfat plain yogurt
1 T. walnut or olive oil
Salt and freshly ground black pepper to taste
In a food processor, combine parsley, walnuts, and garlic. Pulse until very finely chopped. Add yogurt and oil; process
until smooth. Season with salt and pepper.
Zucchini Toppings and Pizza
2 small zucchini, sliced lengthwise into ½ inch thick sticks
1 T. water or olive oil
Salt and freshly ground black pepper
2 wine-ripened tomatoes, seeded and chopped (about 2 cups)
1 lb. Quick Pizza Dough
2 T. freshly rated Parmesan cheese
1. Prepare the grill as in step 1 below.
2. In a mixing bowl, toss zucchini in 1 tsp. of the oil and season with salt and pepper. Grill, turning occasionally, until
tender, about 5 minutes. Cut into 3 inch long lengths.
3. In a mixing bowl, combine the zucchini strips with tomatoes and the remaining 2 tsp. oil. Season to taste with salt
and pepper.
4. Grill the pizzas as described in Steps 2 through 5 below, spreading the just turned crusts with the pesto and
distributing the zucchini mixture over the top. Just before serving, scatter Parmesan over the top.
5. Makes four 6-inch or so pizzas.
Other Topping Options (each for 1 pound of dough)
Our Favorite: Brush with light coat of olive oil, spread on a coat of basil pesto (basil, garlic, pine nuts, and olive oil),
add small chunks of chicken sautéed with seasoned salt or garam masala, chopped artichoke hearts, sliced garlic cloves
and cashews.
Smoked Salmon: Spread 6 T. of reduced-fat sour cream on the just-turned crusts and top with 3 oz. smoked salmon,
thinly sliced; ¼ cup red onion, soaked in cold water for 10 minutes and drained; 2 T. capers, drained; freshly ground
black pepper; fresh lemon juice to taste; fresh dill.
Grilled Pizza with Eggplant, Tomatoes, and Feta: Toss 1 large – 1 ¼ pounds – eggplant, trimmed and cut into ½
inch thick slices with 1 T. of olive oil. Sprinkle the slices with salt and pepper and grill, turning often, until tender,
about 8 minutes. Let cool and chop coarsely. In a bowl, combine eggplant with 2 vine-ripened tomatoes, seeded and
coarsely chopped, 2 T. chopped fresh mint, and ½ cup crumbled feta cheese. Just before serving, scatter 2 more T. of
mint over the pizzas
Grilled Pizza with Tuna, Red Peppers, and Onions: Mash 1 clove garlic with ¼ tsp. salt. Transfer to a food
processor and add 6 oz. roasted red peppers. And 1 T. tomato paste. Puree until smooth. Taste and adjust seasonings
with salt and pepper. In a bowl, combine 6 ½ oz. can solid white tuna in water, drained and flaked, 2 T. capers, 2 T.
chopped parsley, 2 T. olive oil, 1 T. lemon juice, and another 6 oz. roasted red peppers. Season with salt and pepper.
Grill 2 red onions, sliced into ¼ inch thick rings. Break into rings and set aside. Spread the red-pepper puree onto the
just-turned crust and top with tuna mixture and onion rings. Just before serving, scatter with an additional 2 T. chopped
parsley.
Tortilla de Patatas -- Spanish Potato Omelette
A tortilla is a big golden disk, which can be cut into wedges or squares to be served as a tapa. It also makes a nice supper
dish. It’s ubiquitous on Spanish restaurant menus for any meal of the day.
2 1b potatoes, peeled and thinly sliced
½ cup chopped onion
6 eggs
1 Tbs fresh dill, minced
1 teaspoon salt
Heat the oil to medium heat in a no-stick or well-seasoned frying pan (about 10 inches). Add the sliced potatoes and
turn them in the oil. Let them cook slowly at medium-low heat in the oil, without browning, turning frequently. When
they are partially cooked, add the chopped onion and garlic. The potatoes will take 20-30 minutes to cook. Beat the eggs
in a large bowl with the salt and dill. Put a plate over the potatoes and drain off excess oil into another bowl. Add the
potatoes to the beaten eggs and combine well. Add a little of the reserved oil to the frying pan and pour in the potatoegg mixture. Cook on a medium heat until set, without letting the omelette get too brown on the bottom, about 5
minutes. Shake the pan to keep the tortilla from sticking. Place a flat lid or plate over the pan, hold it tightly, and reverse
the tortilla onto the plate. Add a little more oil to the pan, if necessary, and slide the tortilla back in to cook on the
reverse side, about 3 minutes more. Slide out onto a serving plate. Serve hot or cold.
Cut into squares, it makes 15-20 appetizer servings, or, sliced, 4 luncheon or supper servings.
Pintxos
Pintxos are typically Basque appetizers, often but not always held together with a toothpick or small skewer. Pintxo
means “spike.” There’s an infinite variety of pintxos. Many pintxos are served on a piece of toasted bread. We slice a
baguette on the diagonal and brush with olive oil, then toast in the broiler. We’re experimenting with pintxos and will
add to this list. Pile the ingredients up in the order noted, spear with a pick of some kind.
1. Toast, romesco sauce, roasted red bell pepper, sautéed mushroom cap, and dry-cured ham (Serrano, prosciutto, etc.)
wrapped around Basque cheese. Recipes for romesco sauce are online. Basque cheese is firm sheep’s milk cheese with a
nutty taste.
2. Toast, tomato slice, shrimp wrapped around a green Spanish olive with pimento. Drizzle with a little lemon olive oil.
3. Toast, piri-piri sauce, lettuce, slice of artichoke heart, sardine, anchovy. Piri-piri sauce is made with hot peppers and
garlic, so look for that in potential substitutes. Fresh sardines and anchovies are best.
For more ideas and photos, Google “San Sebastian pintxos crawl”
SALADS
Apple-Sprout Salad
This recipe comes from our friend, Margot Slocum. We first had it at her house and I had to have the recipe. It’s an
unusual combination of textures and fresh tastes. Quite wonderful.
Combine:
4 oz. sprouts
1 c. sliced celery
1/4 c. chopped green onions
1/4 c. parsley
2 c. shredded lettuce
Dressing: mix together and reserve:
1/3 c. canola oil
3 T. lemon juice 2 T. mint leaves 1 t. honey
1 t. garlic salt
1/4 t. pepper
Chop and add to the greens right before serving:
2 sliced, unpeeled apples (Granny Smith are particularly good.)
1/2 c. chopped nuts
Add dressing mixture.
Apple-Cilantro-Feta Cheese Salad
2 bags interesting lettuce (or a couple heads romaine or something like it)
3 Granny Smith Apples, chopped
1 red onion, sliced into rings
1 cup chopped caramelized walnuts (Put about a T. of sugar in a Teflon skillet. Put on burner and the minute it gets
melty/liquidy, throw in the walnuts. I throw them in already chopped. Using a wooden spoon, stir the walnuts around in
the melted sugar, but don’t let them brown. Once they are coated, dump the walnuts out on a cutting board and let them
cool. Use very hot water to get the sugary coating off the wooden spoon and the skillet.)
1 small container of feta cheese, crumbled
1batch cilantro, chopped up
Dressing: combine cider vinegar and olive or salad oil in a 1 to 2 ratio to make enough to coat the leaves. Don’t put the
dressing on until time to serve. (I also don’t chop the apples ‘til the very last.) Add salt as desired.
Pear Salad
Makes 12 fairly small servings.
1 large (around 29 oz.) can of pears
one small (3oz) envelope of lime jello
one 8-oz package cream cheese
one envelope of Dream Whip
Drain pears on paper towel, reserving ½ cup of the pear juice.
Bring the ½ c. pear juice to a boil. When boiling, add the envelope of lime jello. Stir, remove from heat, and set aside.
In blender, puree pears. Add in small chunks the package of cream cheese. Puree the cream cheese-pear mixture. Add
the jello-pear juice mixture to the cream cheese-pear mixture and blend thoroughly.
Prepare Dream Whip according to package directions. Add all of the above mixture to Dream Whip. Mix well. Pour
into 8 or 9 inch square pan and chill until set before serving.
Mixed Greens with Cranberry Shrub Vinaigrette
Shrubs were a way of preserving fruit in colonial America. In addition to this salad recipe, cranberry shrub can be used to
flavor champagne cocktails or ginger ale.
Cranberry Shrub
3 cups fresh or frozen cranberries (12 ounces) 1 cup distilled vinegar
1 cup sugar
3 cups water
Combine cranberries, sugar, vinegar, and water in a
non-reactive saucepan. Bring to a boil and then
simmer uncovered until the cranberries are tender,
about 15 to 20 minutes. Let cool.
Strain the mixture through a sieve pushing hard to extract all of the pulp. Transfer to a clean 1-quart bottle. The mixture
can be stored in the refrigerator for as long as two months.
For the salad:
Prepare 12 cups mixed salad greens such as mesclun. Combine
2 T extra virgin olive oil 1 T Dijon mustard
1 T balsamic vinegar
1 T cranberry shrub
1 t minced shallots
Right before you are ready to serve, combine greens and dressing. Add salt and pepper to taste.
Salad of Scallops, Baby Asian Greens & Whole Herbs with Gingery Lemongrass Dressing
Eating Well, July/August 1996
1 pound sea scallops
Salt & freshly ground black pepper to taste
1 teaspoon Thai hot sauce (optional)
12 cups mixed Asian salad greens, such as mizuna, tatsoi, baby mustard greens, komatsu, baby bok choy or pea shoots
2 red bell peppers, cored, seeded and cut in large dice
1 cup whole cilantro leaves
¼ cup whole mint leaves
¼ cup whole basil leaves
1. Make Gingery Lemongrass Dressing (below).
2. Prepare a charcoal fire or preheat a gas grill
3. In a large saucepan of boiling, salted water, blanch scallops for 1 minute. Drain and immediately plunge into cold
water to stop the cooking. Drain again.
4. Thread the scallops onto skewers and season with salt and pepper. Grill over medium-hot heat until lightly browned
and no longer translucent in the center, about 4 minutes per side.
5. In a small bowl, stir together 2 tablespoons of the dressing and hot sauce, if using. Push the scallops off the skewers
into the bowl and toss to coat.
6. In a large shallow bowl, gently toss greens, peppers, cilantro, mint, and basil with the remaining dressing. Top with
the warm scallops and serve.
Gingery Lemongrass Dressing
3/4 cup distilled white vinegar
3 tablespoons sugar
4 stalks lemongrass, roughly chopped or 1 strip lemon zest
2 tablespoons minced fresh ginger
2 tablespoons fresh orange juice
2 tablespoons fish sauce
2 tablespoons vegetable oil, preferably canola
1 tablespoon dark sesame oil
1 tablespoon reduced-sodium soy
sauce
1. In a small saucepan, combine vinegar. sugar. lemongrass or lemon zest, ginger and 1/2 cup water. Bring to a
boil, reduce the heat to maintain a gentle simmer and cook, covered, for 1 hour.
2. Remove from the heat and strain the liquid into a small bowi, discarding the solids. Return the liquid to the
saucepan and boil over high heat until reduced to 1/3 cup, about 5 minutes.
3. Stir in orange juice, fish sauce, vegetable oil, sesame oil and soy sauce. Set aside to cool. (The dressing can
be made in adance and stored, covered, in the refrigerator for 2 days.)
Makes about 1 1/2 cups.
Cranberry Jello Salad
This recipe is a favorite with our family. It's particularly wonderful at Thanksgiving. It comes from Libby’s mom.
6 oz. box raspberry or cherry Jell-O.
3 1/2 c. water (2 boiling; 1 1/2 cold)
1 can cranberry sauce (jellied or whole) 1 c. chopped celery
1 c. nuts
1 c. chopped apples
Let Jell-O start to set. Mix in all other ingredients. Put in Jell-O mold or 9 X 13 pan.
Cucumber Salad
Another great recipe from Warren’s mom.
1 3 oz. package lime Jell-O
2 t. onion juice
1 c. boiling water
1 c. sour cream
2 t. vinegar
1/2 c. mayonnaise
1 t. salt
1 c. chopped cucumbers
Make the Jell-O with the water, vinegar, salt, and onion juice. Mix the sour cream and mayonnaise and add to the JellO mixture. Add the cucumbers to the mixture and let them float to the top. Refrigerate until set. Works great in
individual molds.
Vegetarian Indonesian Rice Salad (Serves 12)
Step 1:
Place in a saucepan
4 cups brown rice
6 cups water
Bring to a boil, lower heat, cover, and simmer until tender (35 – 45 minutes)
Step 2:
While the rice cooks, combine in a very large bowl
2/3 cup peanut oil
6 T. Chinese sesame oil
1 c. orange juice
2 – 4 medium cloves garlic, minced
2 tsp. salt
4 T. soy sauce
1 tsp crushed red pepper (to taste)
4 T. rice or cider vinegar
2 cups chopped fresh or drained canned pineapple
Step 3:
Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly
and refrigerate until cold.
Step 4:
Shortly before serving, stir in
6 scallions, finely minced (whites and greens)
2 stalks celery, finely mined
2 medium sized red bell pepper, thinly sliced
2 8–oz. Cans of water chestnuts, drained and thinly sliced
1 lb. fresh mung bean sprouts
1 cup raisens or currants
2 cups coarsely chopped peanuts and/or cashews, lightly toasted
4 T. sesame seeds
Tropical Turkey Salad (Serves 12)
3 lb breast of cooked turkey, cut in ½ inch cubes
(original recipe calls for Louis Rich brand but
anything will do.)
12 stalks celery, sliced
2 16 oz. cans pineapple chunks, drained
1 cup salted peanuts
1 cup dried cranberries
4 green onions, chopped
Dressing:
½ cup apple butter
½ tsp curry powder
Before serving, pour dressing over salad and stir.
Alena’s Famous Greek Salad (Serves 6)
In a very large bowl toss together
8-12 oz. cooked pasta ( I prefer either penne or multi-colored vegetable rotini)
10-12 oz. baby spinach
3 chopped medium size granny smith apples (peeled or not as you prefer)
pitted calamata olives
roasted walnuts (I roast them in a frying pan)
feta cheese
Use balsamic vinegar for dressing.
I don't have precise measurements for olives, walnuts, and cheese because I always just estimate the amount I want to
use. Also, the best way to make sure feta cheese is evenly distributed in the salad is to put it directly on warm pasta
when it is still in the colander and mix it up well. That way the cheese melts just a little and sticks to the pasta.
This is a particularly good accompaniment to lamb chops.
Alena’s Famous Chicken-Potato Salad (Serves 6)
3 ½ cups cubed chicken breast
1 ½ 17 oz. cans cooked peas, drained
4 medium potatoes, boiled, skinned, and chopped
12 medium sized dill pickles
9 eggs, hard boiled and chopped
16 T. mayonnaise
5 tsp. sour cream
Chop chicken, potatoes, eggs, and dill pickles. Combine with drained peas. About 20 – 30 minutes before serving,
combine mayonnaise and sour cream and add to mixture.
Honey-Mustard Dressing
--Warren and Libby Street
1/4 c. honey
1 c. salad oil
1/3 c. red wine vinegar 1 t. dill
Mix in food processor. Makes 2 cups.
1/4 c. prepared mustard 1 t. pepper
1 t. parsley
Lemon and Garlic Dressing
Maggie Lloyd
This dressing is common throughout the eastern Mediterranean. It’s used to dress plain salads, and as an all-purpose
dressing for steamed fresh vegetables. Makes ¼ cup – enough for four to six servings of salad.
½ clove garlic, crushed and coarsely chopped
½ tsp. salt
1 T. fresh lemon juice
3 T. extra-virgin olive oil
Freshly ground black pepper to taste
In clean dry salad bowl, mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt
is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving.
Katie Gaudino’s Mandarin Orange and Fig Jam Dressing
Mandarin orange infused olive oil
Pinot Grigio wine vinegar (Available at Safeway); champagne vinegar would also work
1 teaspoon or so of fig jam (best brand I've found is Dalmatia Fig Spread, available at Fred Meyers)
Sea salt and fresh ground pepper
Add and mix the ingredients until it tastes good.
Warren’s Caesar Salad Dressing
From when Warren waited tables at McCullough’s Restaurant. The Caesar salad featured a tableside dressing
preparation. Unfortunately, you have to feel your way to the right amounts of most of the ingredients. You need to begin
by coddling an egg. Put an egg in boiling water for 40 seconds. Remove to cold water.
Whisk in a medium bowl. Make it a copper bowl if you want to impress people.
olive oil and wine vinegar in 3:1 proportions
worchestershire sauce
prepared mustard
2 – 4 anchovy fillets, minced
1 coddled egg
2 cloves of garlic, crushed in 1 tsp salt with the flat of a knife
juice of ½ lemon
Greek oregano
freshly ground black pepper
Toss in a large bowl with torn leaves of romaine lettuce. Add:
croutons
coarsely grated parmesan cheese
Toss again and serve onto salad plates.
Jen’s Arugula Salad
From our daughter Jen. Simple and memorable. We come back to it again and again. It’s a salad of arugula greens and a
dressing of olive oil, pine nuts, and a little salt, if you like. Then mix in plenty of grated parmesan cheese.
BREAD
Scones
This recipe is adapted from Joy of Cooking. Heat your oven to 425 degrees. You’ll need an ungreased baking sheet. If
you’re really planning ahead, freeze a stick of unsalted butter.
In a large bowl, mix together:
2 c. all-purpose flour
1/3 c. sugar
1 T. baking powder
½ tsp. salt
If you didn’t freeze the butter, cut in with 2 knives or a pastry blender:
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces.
If you did freeze the butter, coarsely chop it into a dozen pieces, then put about a cup of the dry ingredients into a food
processor, add the frozen butter, and give it a few pulses.
When you’re done, the largest pieces of butter should be about the size of a pea. Don’t let the butter melt or form a
paste with the flour. That’s easier to avoid if you started with frozen butter.
Stir in
½ cup dried currants or other fruit (see 1 below)
Whisk together, then add all at once
1 large egg
½ c. heavy cream (but see 2 below)
1 tsp. grated orange zest (optional)
Mix together with a rubber spatula just until all the dry ingredients are moistened, then dump on a floured counter and
work into a 8-12 inch circle that stays together. Work quickly so the butter pieces don’t melt. Brush the tops with
2 – 3 teaspoons cream or milk. Dust with sugar, if desired.
Cut into 8 or 12 wedges.
Scatter a little flour on the baking pan. Place scone wedges on the baking pan at least ½ inch apart.
Bake until the tops are golden brown, 12 – 15 minutes. Let cool on a rack or serve warm.
Notes:
1. Fruit: You can substitute most any dried fruit for the currants: apricot, blueberry, cranberry, cherry, or ginger. If you
use ginger, use only ¼ cup chopped up, crystallized ginger.
2. Wet ingredients: I usually use skim milk instead of cream, with pretty good results. I use a heavier milk product if I
have it left over from some other recipe. And I usually substitute a compatible liquid flavoring for a tablespoon or two
of the milk/cream: Orange extract or curacao with cranberries, almond extract or amaretto with cherries, etc.
Bananas Foster Bread
This recipe from Cooking Light makes a rich banana bread with grown-up overtones of rum in the bread and glaze. We
use Meyer’s Rum.
Ingredients
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
1 1/2 cups cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
Preparation
1. Preheat oven to 350°.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook
over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add
yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients
(through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out
clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well
blended. Drizzle over the warm bread.
Baked French Toast Casserole
Adapted from an online recipe from Paula Deen for a breakfast treat for a group. Prepare the night before, add topping
and bake in the morning.
Ingredients
1 loaf French bread or baguette (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Directions
Slice bread 1-inch thick slices. Arrange slices in a generously sprayed or buttered 9 by 13-inch flat baking dish in rows,
overlapping the slices (If using a baguette, about 19 slices works well, about 6 1/3 slices per each of three rows, laid flat
rather than overlapped.).
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary
beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly
with the milk-egg mixture. Spoon some of the mixture between the slices if you’ve overlapped them. Cover with foil
and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spoon praline topping evenly over the bread and bake for 35-45 minutes,
until puffed and lightly golden. Serve with maple syrup or a fruit syrup.
Praline Topping: Combine all ingredients in a medium bowl and blend until creamy:
1/4 pound (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground nutmeg
Armenian Peda Bread
from the Simon and Schuster Complete Book of Breads
2 pkgs dry yeast
1 teaspoon sugar
2 cups warm water (105 - 115 degrees)
5 - 6 cups all-purpose or bread flour
2 teaspoons salt
2 tablespoons sugar
Glaze: 1 beaten egg, sprinkle of sesame seeds
One baking sheet, greased or Teflon, or two 8 - inch layer cake pans
Sprinkle yeast and 1 tsp. sugar over the surface of the water. Stir with a fork or whisk until dissolved. Let stand for 3 to
5 minutes or until it begins to bubble and foam. Add 3 cups of flour to the liquid and measure in the salt and 2 T. sugar.
Beat until smooth, about 75 strong strokes with a wooden spoon. Stir in the olive oil. Gradually work in remaining
flour until a soft mass has formed and it can be worked with the fingers without sticking.
Turn dough onto a lightly floured work surface. Keep a sprinkling of flour on the dough, fingers, and counter top. If
the moisture begins to work through the skin of the dough and it clings to the fingers, add a little flour. Within 3 - 4
minutes, the dough will begin to feel elastic and push back against the hands. Knead for about 8 minutes (6 minutes
under the dough hook).
Drop the ball of dough back into the mixing bowl, pat it with greased or buttered fingers, and cover the bowl with
plastic wrap. Put it in a warm place (80 - 85 degrees) until it has expanded to about double its size, about 1 hour.
Punch down the dough, knead briefly to force out the bubbles, and let the dough rest for 5 minutes. Divide the ball in
half for two large loaves, or into a dozen pieces for the small individual loaves. Round each into a ball and place on
the baking sheet. The large pieces can also be baked in the layer cake pans. Flatten under the palms to a thickness of
one inch. With a sharp razor, cut tops to form a diamond pattern. Brush with the beaten egg (or milk). Sprinkle
liberally with sesame seeds.
Cover lightly with wax paper and let rise in the warm place until they have almost doubled in volume, about 30 minutes.
Preheat oven to 425 degrees. Bake until brown and crusty. The small loaves will be done in about 20 minutes and the
larger loaves will take a bit longer. When tapping the bottom crust yields a hard and hollow sound, the loaves are done.
Remove from the oven and place on a metal rack to cool. These may be frozen.
Unintimidating Croissants
Warren Street
Recipes for authentic croissants should begin with "abandon hope, all ye who enter here." These recipes set you off on
endless cycles of rolling, chilling, folding, and flouring. Most of us make the classical croissants once, and then develop
an elaborate rationale for why they should not be made again.
This recipe is a compromise between authenticity and sanity. It produces light, buttery croissants that are fairly small.
They don't have the flakiness of authentic croissants but it is possible for real humans to make them. You'll need:
1 c. water, 110 degrees
1/3 c. sugar
1 pkg. dry yeast
1/4 c. melted unsalted butter
1 c. frozen unsalted butter
1 large egg
5 1/3 oz. can (2/3 cup)evaporated milk 1 egg + 1 T. milk for glaze
1 1/2 t. salt
5 c. flour (1 for the batter + 4 for the dry ingredients)
Here's what to do with this stuff.
Batter:
 Combine the warm water, sugar, and yeast.
 Melt the 1/4 cup of butter while the yeast wakes up from its state of involuntary desiccation.
 Warm the egg (still in the shell!) in warm water.
 When the yeast gets foamy, add the evaporated milk, salt, egg, 1 cup of the flour, and melted butter, in that order. I
don't know if the order really matters but why tamper with success? Set all of this aside and get a larger mixing
bowl for the second step.
Dry Ingredients:
 Put the remaining 4 cups of flour into the second bowl.
 Chop the frozen butter into pea-sized pieces and mix with the flour. Dust the butter with a little of the flour to
prevent the butter pieces from sticking to each other. This chopping is easy enough to do with a knife unless you
multiply the recipe. Then it gets tedious. An alternative method is to cut each cube of butter into ten or so pieces and
put them in a food processor with a cup of the flour and process for a few seconds with a steel blade. There is some
danger of overprocessing, making the pea-sized chunks too small. Don’t do that.
Now you should have batter in one bowl and the dry mixture of flour and butter in another.
 Pour the batter into the dry mixture and fold until the flour is all moistened. Don't overmix because you don't want
to melt the butter chunks.
 Cover with plastic wrap and refrigerate for around 4 hours. The next step can be delayed for up to 48 hours.
Ready for the final assault?
 Divide the dough into four parts of equal size.
 On a lightly floured board, roll each part into a 16 inch circle.
 Cut the circle through the center into 6 pie-shaped wedges. A pizza cutter is good for this.
 Roll each wedge from the base to the tip. Place each roll on a teflon coated, or buttered, or parchment-lined cookie
sheet. Nothing sticks to baking parchment, so it works best. A silicone baking mat on a cookie sheet is great, too.
 Put the rolls on the sheet with the tips curved in the "C" shape of a croissant. The point of the wedge should be
toward the inside of the "C", not the outside, and the tip of the point should be under the croissant.
 Cover and place in a moderately warm place to rise. You don't want the butter chunks to melt, so 75 degrees is
about the warmest they should get. Let them rise for about an hour, until they're soft and puffy but before bubbles
start to form.
 Brush with egg and milk glaze and bake in a 325 degree oven until medium brown. This takes about 17-20 minutes.
The recipe can be doubled or tripled with no problems. For larger croissants, just divide the dough into 3 parts instead
of 4 before you roll it out. A teaspoon of cheese, jam, almond filling, poppy seed filling, meat mixtures, etc. can be
spread on the dough wedge before rolling.
Statistically Significant Brioche
Warren Street
You'll need:
1/4 c. warm (115 degrees) water
1 T. sugar
1/2 lb. (1 c.) unsalted butter, melted
2 pkgs dry yeast
2 t. salt
4 1/2 c. flour
1/2 c. evaporated milk
5 eggs
Egg and water for glaze
All ingredients will be mixed in a large mixing bowl or use a heavy duty mixer. First, stir the yeast into the warm water
until it makes a paste of a really sickening texture and color. Think about all the little organisms coming back to life,
about how they will produce carbon dioxide gas which, trapped in the dough's glutinous web, will make your bread light
and airy. Think about what the heat of baking will do to these organisms. Ponder whether it is really ethical to make
bread. By this time the yeast should be ready to go. Mix in the evaporated milk, sugar, and salt. Mix in the eggs one at a
time, along with enough flour to keep the batter moderately thick. When you've added all the eggs, stir in the melted
butter. Then add the rest of the flour a bit at a time. The dough will be thick but still sticky.
Now for the fun. If you're using a heavy-duty mixer, let it run with dough hook for 10 minutes. But if you're doing it by
hand, first put on some aerobic exercise music. Then turn the dough onto an unfloured bread board. Punish the dough in
time to the music for about 20 minutes. Stretch it, knead it, pound it, throw it down onto the bread board. At first, it will
be quite sticky and uncooperative. You'll need a scraper to manage it. It will become more cohesive as time goes by and
as you weaken. You're done when the dough all hangs together and comes cleanly off the board. It is impossible to
overknead brioche, as far as I know, because people's arms won't last long enough. Let the dough rise in a covered bowl
until doubled in bulk and then punch down and refrigerate for at least four hours.
Shape the chilled dough into whatever shape you want. The classic shape is a small roll with a topknot, baked in a fluted
brioche tin. To make this shape, start with 1/4 c. of dough and slice off a little piece, a little more than a tablespoon of
dough. Form the large piece into a smooth ball and put it in the tin, smoothest side up. Roll the little piece between your
hands to form a teardrop shape with one smooth, round end and one pointed end. This will be the topknot.
You need to make a hole in the dough for the topknot. Recipe books give various ways of doing this. None of them are
simple and some approach the level of a cult ceremony. My method: Take two really cheap stainless steel forks of
apparently Danish design, but actually made in Taiwan. Put their handles together and plunge the ends into the middle
of the dough ball and pull apart, making a hole. Repeat in a couple of other directions, enlarging the hole and making it
more conical. Stick the teardrop shape, pointy end first, down into the hole. There you have it. This recipe makes about
18 rolls of this size. Cover and let rise until soft and puffy, about an hour. Brush with egg and water glaze. Bake at 350
degrees for about 18 minutes, until medium brown.
You can form brioche into plain loaves (wonderful toast!), braided loaves, and rings. Rolled out and wrapped around a
roast, it produces Beef Wellington. Wrap around cooked sausages, bake, and slice for a nice hors d'oeuvre. Rising and
baking times vary with the thickness of the shape. Thicker shapes should be baked at 325 degrees.
Easy Italian Herb Foccacia Bread
3 ¼ cups all-purpose flour
1 envelope yeast
1 t sugar
2 t salt
¼ cup virgin olive oil, divided (see instructions)
1 2/3 cups very warm water (120 -130 °F)
3 T shredded Parmesan cheese
1 T Italian herb seasoning
Mix flour, undissolved yeast, sugar, and salt in a large bowl. Add 2 T. olive oil and water, stirring until well mixed.
Spread dough into greased 13 X 9 inch pan. Cover.
Let rise until doubled, about an hour.
Poke multiple holes into the dough using the handle of a wooden spoon. Drizzle 2 T. of olive oil over dough, sprinkle
with Parmesan cheese and Italian herb seasoning. Cover.
Let rise an additional 20 minutes while oven preheats to 375°.
Bake about 25 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with
additional olive oil for dipping. Serves 8.
Olive Bread
One of our former students, Karen Eychaner, gave us this recipe. It makes a wonderful and rather exotic bread.
Dough
1 package (1 T) dry yeast
1 - 1 1/2 cups hot water (120 °)
2 T olive oil
2 t salt (or less if you prefer)
3 to 3 1/2 C white flour
Proof the yeast in warm water with a pinch of sugar, then add the other ingredients. Knead as usual, and place in an
oiled bowl. Let dough rise in warm place for 1 - 2 hours until doubled in size.
Filling
2 large garlic cloves, minced
2 T minced shallot (dry or fresh, shallots, green onions, or regular onions seem to
do just fine)
2 C black olives, pitted and chopped*
grated zest of 1/2 lemon or 1 t dry lemon peel
After the dough rises, cut it into as many loaves as you like. You can make two fairly large ones, several smaller ones,
or individual rolls. Pat each section of dough into a rectangle, cover it with filling, and roll up as if for cinnamon rolls.
Make sure to pinch the seam to ensure the whole thing doesn't come apart. Place seam side down on a cookie sheet or
on parchment. Let rise until nearly double (about 1 1/2 hours) and bake at 400 degrees for 15 - 30 minutes depending
on your oven and the size of the loaves.
If you hate chopping olives, use pre-chopped ones, but then you won’t need two full cups since pre-chopped ones go
further. You will have to experiment to find out how many olives to put in.
Also, when you spread out the dough to put filling on, leave a little space at the edges. As you roll, make sure you
stretch the dough and fold it under carefully; if you go too fast and don't stretch it enough, you'll end up with all the
olives in a lump at the center instead of being in circular layers throughout the loaf.
Kulcha
Soft, puffy flatbread of northern India, often made with stuffing of some kind.
2 c. flour
1/4 t. baking soda
1/2 t. baking powder
1 t. sugar
2 T. oil
¼ cup unflavored yogurt
½ t. salt
Finely chopped cilantro or fenugreek leaves for garnish
Clarified butter (ghee) is a traditional glaze.
Mix flour, baking soda and baking powder, salt, and sugar in a bowl. Make a well in the center of the flour and add the
yogurt and oil. Use a fluffing, tossing motion with your hands to mix the ingredients. Put your hands down the sides of
the bowl and lift in the center. Mix until you have a mixture with the consistency of coarse sand. Continue to fluff with
hands while adding enough lukewarm water to make a smooth, elastic dough. Turn out of bowl and knead about 5
minutes. Coat the dough lightly with oil, cover with a clean towel, and keep the bowl at a warm place to raise for 2-3
hours. It won’t get puffy like a yeast dough would, though. Punch the dough down. The dough is now ready.
Making plain kulcha:
Divide the dough into 8 equal parts. If you making the kulcha on a pan or a griddle, grease it with a little oil and keep on
the flame so that it heats well. Meanwhile, take one portion of the dough and roll it into a flat disc of 5-7 inches. An
oval is the traditional kulcha shape. Sprinkle some cilantro leaves or nigella seeds on the rolled out kulcha and press
them down.
Frying: Put the kulcha on the pan face upwards. Flip the kulcha once bubbles start to form at the upper surface or the
kulcha rises up. Apply some oil or clarified butter on the kulcha when the surface turns light brown in color. Roast the
kulcha till it turns brown on both sides.
Baking: If you are baking the kulcha in a tandoor or oven, pre-heat the oven to 450˚ F. Grease a baking sheet with a
little oil and place the rolled out kulcha on it. You can bake 2 kulchas at one time. Place the sheet in the oven and bake
for 2 minutes. Prepare all the kulchas in advance and reheat on a pan with little oil before serving.
Serve the kulcha with Indian condiments. Chole, a chickpea curry, is traditional.
Making stuffed kulcha:
Prepare the stuffing. Recipes for onion and potato stuffing are below.
Divide the dough into 8 balls of equal size and also make 8 balls of stuffing of a rounded tablespoon each. Roll out one
dough ball into a circle of about 3 inches. Place a ball of stuffing in the center of the dough. Bring the edges of the
dough up around the stuffing and pinch together at the top to seal. You’ll have a smooth ball of dough around the ball of
stuffing.
If you are frying the kulcha on a pan or a griddle, grease it with a little oil and keep on the flame so that it heats well. If
you are baking kulcha in a tandoor or oven, pre-heat the oven to 450˚ F.
Flour the stuffed ball lightly if necessary and roll it out into an oval of about 6 – 7 inches. Garnish with cilantro leaves
or nigella seeds. Repeat for remaining kulchas, baking or frying them as you go. Instructions for frying or baking are
with the plain kulcha recipe, above.
Onion Stuffing
½ onion, chopped fine
½ t oregano
AND EITHER
½ Tablespoon Penzey’s Balti seasoning
OR
½ to 1 Jalapeno pepper, seeded and finely chopped
1/2 tsp ginger, grated
1/4 tsp cumin
Squeeze all the onion juice out of this filling before you use it. Juice will prevent the dough from sealing around the
filling and and the liquid will burst out of the side of the kulcha when you roll it out.
Potato Stuffing
This is an easier filling to work with than the onion filling.
2 potatoes (or 1 large baking potato)
1/2 teaspoon salt (or according to taste)
½ to 1 Jalapeno pepper, seeded and finely chopped
1 inch piece of ginger, grated
1/2 teaspoon lime juice
1 teaspoon coriander powder
1 to 2 pinch cayenne pepper
1/4 teaspoon garam masala
1 tablespoon chopped coriander leaves (cilantro)
Peel, boil, and mash the potatoes. Thoroughly mix all the other ingredients with the mashed potatoes.
SOUP
Red Lentil Mulligatawny Soup
This recipe came from friend Linda Pearson. It’s very yummy either with or without diced chicken added and with or
without salsa. The cilantro is pretty much a must, however, even if you don’t make the salsa!
Salsa
2/3 cup chopped Granny Smith apples
1/4 cup finely chopped celery
1 T. chopped fresh cilantro
1 T. fresh lime juice
Soup
3 1/2 cups chicken broth
1 cup dried red lentils
1 cup chopped onion
1 1/2 cups light coconut milk
3 T. tomato paste
1 t. grated fresh ginger
1/2 t. ground cumin
1/8 t. ground turmeric
1 T. fresh lime juice
1/2 t. salt
1/4 t. pepper
1 diced, cooked, chicken breast (optional)
To prepare salsa, combine the first four ingredients, cover and chill.
To prepare soup, combine broth, lentils, and onions in a Dutch oven over medium high heat and bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender or food processor.
Let stand for 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture
into the blender and process until smooth. Add coconut milk, tomato paste, ginger, cumin, and tumeric; process until
smooth. Return all to pan, cover and simmer over medium heat for 10 minutes. Remove from heat, stir in lime juice,
salt, and pepper, and, if desired, diced chicken.
Ladle into bowls. Top with salsa or just cilantro.
Black Bean Soup
This recipe came from Libby’s friend Clarice Estes of La Crosse, WI about 20 years ago. We’ve made it many times
and it’s always a big hit.
1 lb. Jamacian black beans
Soak in water to cover -- overnight -- then drain
OR
Cover beans with water -- bring to boil -- boil 2 minutes and let stand for 1 hour -- then drain.
When ready to cook the beans, cut in slices and soak in cold water for 20 to 30 minutes:
1/4 lb. salt pork
Brown salt pork, drain thoroughly on a paper towel, chop and add to beans
Separately sauté until soft and add to beans:
1/4 C olive oil
1 clove garlic -- minced
1 C chopped onion
Add
2 stalks celery
14 C beef broth (non-fat is available from Campbell’s)
Bring to boil, simmer until tender (about 4 hours) partially covered.
When tender, remove celery stalks and salt pork. Add salt, black pepper, and cayenne pepper to taste. Separate the
beans and liquid, preserving both. Puree the beans in a food processor and return to the liquid.
To serve, add
1/4 C dry sherry
2 T. wine vinegar
Bits of ham (optional)
As side dishes to add at the table, provide
Chopped hard cooked eggs
Lemon slices
Quick Minestrone
1 tsp. garlic, finely chopped
½ medium onion, chopped
2 Italian Chicken Sausage links (low fat), removed from casing and chopped into small pieces
1 large carrot, diced small
Brown/saute until onions are translucent and meat is browned.
Add
1 can (14 ½ oz) stewing tomatoes
1 can (14 ½ oz) great northern beans
2 c. water
1 chicken bouillon cube
1 ½ tsp. Italian seasoning
Cook until carrots are tender.
Meanwhile, in a separate pan, cook about one cup of pasta until just tender.
Add to sausage, bean, tomato mix and cook gently for no more than five minutes.
Serve topped with shredded Parmesan cheese.
Fish Chowder
This recipe comes from Warren’s mom, Marian Johnston, who attributes it to a former neighbor in South Pasadena,
Isabel Darrow.
Brown:
Add:
4 strips bacon
2 c. raw potatoes
Cook until potatoes are tender
1 c. chopped onion
Water to cover
Add:
1 can cream of celery soup
1 lb. frozen cooked white fish
Parsley
1 can clam chowder
2 cans clams
2 soup cans milk
Optional: Frozen corn
Heat until warm through. Delicious on a cold winter's night.
Cioppino
Bon Appetit Dinner Party Cookbook
8 to 12 servings
1/4 cup olive oil
2
large onions, chopped
2
large green peppers, seeded and chopped
4
to 6 celery stalks, chopped (including some leaves)
5
large garlic cloves, crushed
1
cup minced fresh parsley
1
46-ounce can V-8 juice
1 1/2 cups dry white wine
1 1/2 cups red wine
1
8-ounce bottle clam juice
1
6-ounce can tomato paste
4
large tomatoes, peeled, seeded and chopped
1
tablespoon plus 2 teaspoons Italian seasoning
4
bay leaves
4
dried red chilies, chopped
2
teaspoons sugar
Hot pepper sauce
Salt and freshly ground pepper
3
pounds fresh white fish fillets (cod, sole or rockfish), cut into 11/2-inch chunks
2 1/2 pounds prawns, cleaned and deveined
4
pounds cherrystone clams, scrubbed
3
to 4 fresh or frozen crabs (preferably Dungeness), cracked
French bread
Heat olive oil in Dutch oven or stockpot over medium-high heat until hot. Add onion, green pepper, celery, garlic and
3/4 cup minced parsley and cook until vegetables are limp. Add vegetable juice, wines, clam juice, tomato paste,
tomatoes, Italian seasoning, bay leaves, chilies, sugar, salt and pepper and blend well. Bring to just below boiling point,
then reduce heat and simmer for about 30 minutes, stirring frequently. Taste and remove chilies if it is spicy enough.
Leave in chilies and/or add hot pepper sauce to taste.
Add white fish and simmer 5 minutes. Add prawns and continue simmering just until pink, about 3 minutes. Add
clams and crabs and cook until clams open, about 2 minutes longer, Ladle into soup bowls and garnish each with
remaining 1/4 cup parsley. Serve with French bread.
Cioppino is best if broth base is prepared ahead and refrigerated overnight to blend flavors.
Carrot Soup
Thinly slice 8-9 large carrots
Place in a pot with:
½ cup water
1 T. sugar
1 t. curry
1 t. salt
¼ t. white pepper
Cook until carrots are soft, then puree.
Melt 3 T. butter and add 2 T. flour; Cook for 3 minutes
Whisk in
4 C. chicken stock
2 cups milk
Bring to a boil.
Just before serving, stir in
½ c. + cream
Serves 6 - 8
Steak Soup
Libby Street
Serves 6
1 stick (½ cup) margarine
½ cup all-purpose flour
4 10-oz. cans beef consommé
½ cup diced carrots
½ cup diced celery
1½ tsp. Kitchen Bouquet
½ tsp. pepper
cubes
1 10 oz pkg frozen mixed vegetables
1 lb. lean ground beef, browned and drained.
½ cup diced onions
½ tsp. Accent (MSG)
8 oz chopped tomatoes
2 beef boullion
1 10 oz pkg frozen green beans
Melt the butter; add flour. Heat to medium and stir for 3 minutes. Do not brown.
Add consommé, stir until smooth.
Add remaining ingredients except for ground beef. Heat to simmer.
Add ground beef, heat 15 minutes and serve immediately or freeze for later.
Curry Lentil Soup
1 cup each of diced celery, sliced carrots, and chopped onions
1 T. of olive oil and 1 T. of butter
2 – 3 t. of curry powder
3 medium chopped Yukon gold or white potatoes.
½ to ¾ of a pound of cauliflower, finely chopped
2 ½ c. of previously picked through and rinsed red lentils
3 cans of chicken broth (about six cups)
6 cups of water.
Salt and pepper to taste
Finely chopped cilantro
Optional: 2 Italian chicken sausages, meat squeezed out of casings.
Sauté about diced celery, sliced carrots, and chopped onions in olive oil and butter. Mix in curry powder, potatoes, and
cauliflower and sauté briefly. (If you want, add the Italian chicken sausage and sauté with the vegetables. In this case,
use no olive oil).
Add lentils, chicken broth, and water. Bring to a boil and cook until lentils and vegetables are soft. Add water if
necessary to keep a soupy rather than a stewy texture. Add salt and pepper to taste and sprinkle with finely chopped
cilantro before serving.
Curry Broccoli Soup
Cook 2 cups of broccoli until very, very tender. Puree in blender. Set aside or even freeze until ready to use.
Make a roue by
Seriously browning ½ T. butter
Add olive oil to make 2 T.
Add 2 T. flour and 1 tsp. or more of curry powder, and brown mixture until the color of peanut butter
Add 2 c. fat-free chicken broth and stir ‘til thickened.
When ready to serve, add the broccoli to the roue, stirring to combine. Add non-fat milk ‘til the consistency seems
about right. You can add a sprinkle or two of parmesan for looks and taste.
Al’s Tortilla Soup
Al Sandalow
1 whole chicken, cut up
1 cup raw rice
1 large onion, diced
1 cup (or 7 oz) diced green chilies
1 T. Italian seasoning
2 T. Worcestershire
1 T. garlic powder
2 – 4 t. powdered chicken bouillon
Tortilla chips
1 lb. Monterey Jack cheese shredded
Cook chicken in 4 – 5 quarts of water with onion, Italian seasoning, Worcestershire sauce, garlic, and bouillon.
Remove chicken and add rice and chilies.
Simmer 30 minutes until rice is done.
Remove chicken from bones and dice. Add to broth after rice is done.
Ladle into bowls the bottom of which is covered with shredded Jack cheese.
Add chips to the soup and yum!
For a heartier version of this soup, eliminate the Italian seasoning, reduce garlic powder to ½ T. and add;
2 additional t. of chicken bouillon
2 t. chili powder
8 – 10 oz. frozen corn
1 - 14 oz. can of fire roasted tomatoes, chopped
1 - 14 oz. can black beans, drained
½ T. lime juice
2 t. cumin
½ C fresh cilantro, chopped and loosely packed
Tortilla Soup
(from Sharon Kramis and Julie Kramis Hearne’s The Dutch Oven Cookbook)
The night before: Either roast your own chicken or pick up an already roasted one from the grocery store. Pick all the
meat off of the bones and use the bones to make chicken broth.
1 T butter
1 T olive oil
1 c. chopped onion
3 garlic cloves, minced
6 c. chicken broth
½ t cumin powder
½ t chili powder
¼ t cinnamon
1-16 oz can black beans, rinsed and drained
4 cups cooked, shredded chicken
1 c. chopped, seeded tomatoes (we used fire-roasted canned tomatoes)
1 c frozen corn (We added this to the recipe.)
Juice of 1 lime
For garnish:
cilantro sprigs
¼ c. green onion, finely chopped
1 ripe avocado, cut into large cubes
½ c feta or goat feta cheese (We used cheddar.)
1 lime cut into 6 wedges
Tortilla strips or chips (Sharon suggests making your own by cutting several tortillas into 1 x 5 inch strips and browning
them in 4 T olive oil 3 minutes per side. We used Costco long tortilla strips and they were great.)
Saute onion in butter and olive oil and add garlic just long enough to release its flavor. Add broth and spices and bring
to a boil. Simmer for 10 minutes. Add beans and chicken and cook for another 4 minutes or until chicken is heated
through. Add tomatoes and lime juice. Season with salt and pepper and ladle into bowls. Serve with condiments.
MAIN DISHES
Chicken Marabella
A classic from The Silver Palate Cookbook
Ingredients:
2 chickens, 3 pounds each, quartered, excess fat removed
6 cloves garlic, peeled and finely chopped
2 tablespoons dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
Coarse salt and freshly ground black pepper, to taste
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
Method:
1. In a large bowl, combine the chicken quarters, garlic, oregano, salt, olive oil, vinegar, prunes, olives, capers and
juice, and bay leaves. Season with salt and pepper. Cover and let marinate, refrigerated, overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it
evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked
with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few
spoonfuls of pan juices and sprinkle generously with parsley. Serve with the remaining juices.
Tea-Smoked Chicken
Lame Duck Chinese Restaurant, Jackson, Wyoming
Preparation should begin the day before, as the chicken must marinate overnight before roasting and smoking.
Step 1:
1 whole chicken or, for lower fat, 4-6 skinless chicken breasts
¼ cup green onions, chopped
3-4 tablespoons fresh ginger, grated
¼ cup soy sauce
Grind green onions and ginger together and rub the chicken inside and out. Refrigerate overnight. Roast chicken in a
preheated 325 degree oven until a little underdone. For a whole chicken, this will take about 45 minutes. Skinless
breasts will cook faster. Do not overcook! Allow chicken to cool down, then rub with soy sauce.
Step 2:
1 ½ cups whole tea leaves
¾ cup rice, uncooked
½ cup brown sugar
3-4 whole star anise
Combine the four ingredients. Line the bottom of a wok (or a covered barbecue grill) with aluminum foil and spread the
tea leaf mixture on top of foil. Place a metal rack in wok so there is an air space between the mixture and rack. Lightly
oil rack and place chicken on it. Cover wok with wok cover and turn heat on high for approximately 1 minute; then turn
heat down to medium for 15 minutes. When 15 minutes is up, turn heat off but leave wok covered for 10 minutes
more. Don’t peek. When 10 minutes is up, remove chicken. You can serve immediately or allow chicken to cool to
room temperature and chill in refrigerator if you won’t be serving it until the next day or for several hours. If you allow
it to cool or chill, reheat it in a 350-degree oven for about 10-15 minutes before serving.
To serve, cut chicken in half, then chop each half into pieces and place the pieces of chicken on a platter as though the
chicken half were still one piece.
Chicken Bundles
1 (8-oz.) pkg cream cheese, softened
1/4 c. butter or margarine
2 TBL milk
1/2 tsp salt
1/8 tsp pepper
4 c. cubed cooked chicken
1/4 c. finely-chopped celery
3 TBL finely-chopped sweet onion
3 (8-oz.) tubes Pillsbury crescent rolls
1/4 c. butter or margarine, melted
1/4 c. seasoned bread crumbs (like Progresso Italian)
In a mixing bowl beat cream cheese, unmelted butter or margarine, milk, salt and pepper until smooth. Stir in chicken,
celery and onions. Unroll crescent roll dough and separate into 12 rectangles, 4 from each tube. Place on a greased (or
parchment lined) baking sheet and press the perforations together. Spoon 1/3 cup of the chicken mixture into the center
of each rectangle. Bring edges up to the center and pinch to seal. Brush with melted butter. Sprinkle with bread
crumbs. Bake at 350 for 20 minutes or until golden brown.
Note: If you make ahead-- warm uncovered in the oven so they don't get soggy.
Chicken Sauté with Sherry Vinegar Sauce
Food and Wine, November, 1999
4 SERVINGS
Poulet au vinaigre, a Lyonnaise specialty, is also popular in Spain, where it is made with sherry vinegar. In this
version, the vinegar, mellowed with sherry and plum tomatoes, cooks slowly into a rich, concentrated sauce. This is a
perfect dinner party dish, because it can be made ahead.
One 3-pound chicken, cut into 8 pieces and skinned
Salt and freshly ground pepper
All-purpose flour
4 teaspoons extra-virgin olive oil
¼ cup plus 2 tablespoons finely chopped shallots
2/3 cup medium-sweet sherry, such as amontillado, or dry sherry mixed with 1 tablespoon honey
1/3 cup sherry vinegar, preferably aged
1 teaspoon sugar
2 cups chicken stock or canned sodium-free broth
1 cup coarsely chopped peeled plum tomatoes
1 tablespoon Dijon mustard
1. Season the chicken with 1/4 teaspoon each of salt and pepper. Lightly coat the chicken pieces with flour.
2. In a large heavy skillet, heat 2 teaspoons of the oil. Add half of the chicken pieces to the skillet and cook over
moderate heat, turning once, until golden, about 3 minutes per side. Transfer the chicken to a platter. Repeat with the
remaining chicken and oil.
3. Add the shallots to the skillet, cover and cook over moderately low heat, stirring occasionally, until softened, about 5
minutes. Uncover and cook over moderately high heat until golden brown, about 2 minutes longer. Add the sherry and
cook for 4 minutes, then stir in the sherry vinegar and sugar and cook until slightly thickened, 3 to 4 minutes, Stir in the
stock, tomatoes and mustard and season with salt and pepper.
4. Add the chicken legs and thighs to the skillet and bring to a simmer. Cover partially and cook for 7 minutes. Add the
breasts and wings, cover and simmer until cooked through, about 20 minutes. Transfer the chicken to a plate and keep
warm. Simmer the sauce until slightly thickened, about 10 minutes. Return the chicken to the sauce and serve.
Chicken and Tomatoes over Fettucini
This is another great recipe using sundried tomatoes.
8 oz. oil-packed sundried tomatoes, undrained
1/2 c. chopped onion
4 chicken breasts halves, skinned, boned, and cut into strips
3 T. chopped fresh basil or 1 T. dried whole basil
1/4 tsp. salt
1/4 tsp. pepper
6 oz. fettuccine
Drain tomatoes, reserving oil. Coarsely chop tomatoes; set aside.
Heat 1 T. reserved oil from tomatoes in a large skillet. Saute onion and garlic in hot oil until tender. Add chicken, and
sauté 8 minutes or until tender. Add basil and reserved tomatoes; saute an additional 2 minutes. Add salt, pepper, and
an additional 2 T. reserved oil from the dried tomatoes.
Cook fettuccine according to package direction, omitting salt. Drain well; place on a large platter. Spoon chicken
mixture over fettuccine and toss well.
Makes four servings.
Chicken Tagine with Olives and Onions
A Morrocan dish from Eating Well
½ cup fresh lemon juice
3 ¼ cups water
3 to 3½ lbs of chicken pieces, bone in but skins removed
½ T olive oil
2 jalapeno chilies, seeded and finely chopped
1 c. coarsely chopped fresh parsley, preferably Italian flat-leaf
1 T fresh thyme leaves
½ t. freshly ground black pepper
1.4 t. salt, plus more to taste
1.2 t. saffron threads, ground or crumbled to powder
1.2 t. turmeric
2 onions, cut into ¼ inch slices
½ cup medium Kalamata olives
Marinate chicken pieces in lemon juice, ½ c. water, and garlic for an hour, turning to fully immerse. Remove chicken
from marinade and pat dry. Reserve marinade.
Heat oil in Dutch oven or large cast-iron pot over medium heat. Add chicken and sear until brown, turning frequently.
Add reserved marinade, jalapenos, parsley, thyme, salt, pepper, and two cups of water. Lower heat, cover, and simmer
for 15 minutes.
Meanwhile in a saucepan, dissolve saffron and turmeric in 1 cup water. Add onions and bring just to a boil. Lower
heat, cover and simmer until onions are tender and yellow, about 8 – 10 minutes.
Place onions, with their cooking liquid and the olives over the chicken. Partially cover and simmer until chicken is
tender to the point of falling from the bone, 10 – 15 minutes.
With a slotted spoon, transfer pieces to 6 large, shallow serving bowls, arrange onion slices and olives decoratively on
top. Pour broth over chicken. Serve hot with stacks of fresh, crusty bread to sop up the sauce.
Chicken Kabobs in Saffron Cream
Adapted from Cooking.com
These chicken kabobs are usually cooked in a tubular tandoori oven in an Indian restaurant, but they do quite well under
a broiler. Garam masala (“hot spices”)is a mélange of spices that, like curry, varies in ingredients and proportions. You
can get garam masala from specialty stores, some health food stores, or online.
Serves 6
Ingredients
1/2 teaspoon saffron threads, crushed
4 tablespoons cream, divided
2 pounds boneless chicken breasts skinned and cut into kabob-sized pieces
6 cloves garlic
1-inch piece ginger peeled and coarsely chopped
2 tablespoons yogurt
1 teaspoon paprika
1 tablespoon garam masala*
1/2 to 1 teaspoon cayenne
1 1/2 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon minced mint leaves
Method
Warm 1 tbs of the cream in the microwave and dissolve the saffron in it. Set aside for 5 minutes.
In a mixing bowl combine chicken and saffron mixture. Stir to coat and set aside for 15 minutes.
Prepare marinade by pureeing the garlic and ginger with the yogurt in a blender. Add the remaining 3 tbs of cream, the
paprika, garam masala, and cayenne. Mix with a few pulses of the blender or processor and remove to a small mixing
bowl
Sprinkle the salt on the chicken. Add the marinade and turn chicken pieces to coat well. Set aside for at least half an
hour to marinate at room temperature, or marinate for up to 6 hours in the refrigerator. Bring chicken pieces to room
temperature before proceeding.
When ready to cook, add the oil to the chicken pieces, stirring to coat well. Thread the pieces onto skewers and broil for
5-6 minutes a side, until done. Garnish with minced mint.
Saffron Almond Rice Pilaf
Gourmet Magazine, October 2001
Serves 4
Ingredients
1 cup chicken broth
1 cup water
Pinch of saffron threads
1/2 cup chopped onion
2 tablespoons unsalted butter
1 cup long-grain rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced almonds, toasted
Method
Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir.
Remove from heat.
Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8
minutes.
Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and
bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes.
Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.
Chicken Cilantro
From Christine Goodman, Jackson, Wyoming
Chicken Cilantro is served over rice and can be prepared in about 15 minutes if the ingredients are ready ahead of time.
5 chicken breasts, boned and cut into cubes
1 c cilantro leaves, chopped
6 T butter
3/4 lb mushrooms, sliced
3/4 c green onions, chopped
3 medium tomatoes, seeded and cut into cubes
1/2 c white wine
Fifteen minutes before the rice is ready, in a large skillet, sauté the onions, garlic, and mushrooms in 3 T butter until the
onions are cooked through. Remove this mixture into a small bowl. Add 3 T more butter to the skillet and sauté the
chicken until it is tender. Add the white wine, tomatoes, and cilantro and simmer for 3 more minutes. Add the sautéed
onion mixture and heat to serving temperature. Season to taste with salt, pepper and, if you like, a little cayenne pepper.
Serve over rice.
Tandoori Chicken Sandwiches
Sandwiches
Indian mayonnaise
6 skinless boneless chicken breast halves
2 T. lemon juice
1 cup plain yogurt
2 T. chopped fresh ginger
2 garlic cloves, chopped
½ teaspoon ground cumin
½ t. ground coriander
¼ t. cayenne pepper
¼ t. turmeric
12 slices sourdough break or 12 pita pockets
1 c. packed fresh mint leaves
1 c. packed fresh cilantro leaves
1 jalapeno chili, seeded, minced
3 T. chopped onion
2 t. cider vinegar
½ c. mayonnaise
Arrange boneless children breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season
with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin,, ground coriander, cayenne pepper and
turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3
to 8 hours.
Prepare barbeque medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean).
Grill or broil chicken until just cooked through, about five minutes per side. Cool slightly. (Chicken can be prepared up
to 2 hours ahead. Cover and let stand at room temperature.)
Lightly toast (or grill) sourdough bread or prepare pita breads for stuffing. Spread each piece of bread or inside of pita
generously with Indian spiced mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6
sourdough bread slices. Assemble sandwiches. Garnish with leaves of savoy cabbage if desired.
For mayonnaise: Combine mint leaves, cilantro leaves, minced jalapeno chili and chopped onion in work bowl of
processor. Process until very finely chopped Mix in cider vinegar. Add mayonnaise and process until just combined.
Season with salt and pepper to taste. (May be made up to three days ahead.) Makes about 2 scant cup.
Chicken and Root Vegetable Stew
Bon Appetit, October 2001 (via Susan Penick)
Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out
the main course. Serve sauvignon blanc alongside.
2 Tbs. olive oil
12 skinless chicken thighs, well trimmed, or 6 thighs and 6 breasts
2 C. chopped onions
6 garlic cloves, chopped
1 C. dry white wine
¼ C. plus 2 T. chopped fresh marjoram
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into ½ inch thick rounds
2 large parsnips, peeled, cut into ½ inch thick rounds
2 medium rutabagas, peeled, cut into 1 ½ inch pieces
2 medium turnips, peeled, cut into 1 ½ inch pieces
5 cups low-salt chicken broth
2 Tbs cornstarch
¾ C. whipping cream
Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides,
about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 T. drippings from pot. Add
onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and
¼ cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over
chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through
and vegetables are tender, about 30 minutes.
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3
C., about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to
sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly,
then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add
remaining 2 T. marjoram and serve.
Makes 6 servings
Chicken Cream Enchiladas
David and Carol Cross
Heat oven to 350 degrees
Mix together:
About 3 cups leftover turkey or chicken, diced
1 green pepper, diced
1 4-oz can diced green chiles
salt, to taste
1 8-oz pkg nonfat cream cheese
1/2 cup onion, diced
salsa, to taste
Fill 8 to 10 flour tortillas with mixture, place in baking dish
Pour over 1 cup cream and grated jack cheese
Or use this alternate red sauce:
Cook 1 cup chopped onion and 1 clove minced garlic in 2 T. oil until onion is tender but not borwn; stir in 2 T. flour.
Add 1-16 oz. can tomatoes, cut up, and 1-15 oz. can tomato sauce, 1-4 oz. can green chili peppers, drained, seeded and
chopped, 1 t. sugar, 1 t. ground cumin, and 1/4 t. salt. Cook and stir 'til thickened and bubbly. Pour over enchiladas.
Top with grated jack cheese.
Bake at 350 for 30 minutes
Chicken Chipotle Casserole
We heard this recipe one morning on National Public Radio. It’s still on their website.
Makes 6 servings
4 boneless chicken thighs or 2 large boneless chicken breasts, cubed
1/2 medium white onion, diced
1 stalk celery, diced
1 small red or green bell pepper, diced
1 jalapeno, sliced into rings (remove the seeds if you want less heat)
2 cloves garlic, crushed
2 tablespoons flour
2 tablespoons butter
1 cup half-and-half
1 cup chicken stock
2 chipotle chilis in adobo sauce, finely minced
14-ounce can chopped or diced tomatoes
2 tablespoons tomato paste
1/4 cup chopped cilantro
2 green onions, finely chopped, green and white parts
Zest of ½ a lime
1 cup sour cream
1 1/2 cups cheese (use cheddar or a cheddar-Monterey Jack blend), divided
8-ounce package wide egg noodles, cooked (or substitute with half a bag of tortilla chips)
1 can of fried onions
Preheat oven to 375 degrees and coat a 9-by-13-inch glass casserole dish with nonstick spray. In a large deep
skillet, saute the chicken over medium-high heat until fully cooked, 6 to 8 minutes, adding salt and pepper to taste.
Remove from pan and set aside.
Lower heat to medium. Saute onion, celery and bell pepper for 5 minutes until they are soft and translucent.
Add jalapeno and crushed garlic. Stir for 1 to 2 minutes. Add butter and flour, stirring constantly until the ingredients
thicken into a paste. Slowly add half-and-half while whisking, then the chicken stock until mixture has even
consistency.
Add the cooked chicken, chipotles, tomatoes, tomato paste, cilantro, green onions and lime zest, stirring
constantly. Lower heat. Add sour cream and 1 cup of cheese, and stir until fully incorporated. Salt and pepper to taste.
Fold noodles into the mixture. If using tortillas, lay one thick layer of chips on the bottom of the casserole dish,
pour half of the mixture on top, then repeat the layers once more.
Sprinkle top with the remaining 1/2 cup of cheese. Top that with fried onions. Bake for 20 to 25 minutes, until
golden brown. Serve with a squeeze of fresh lime juice.
Chicken Mystery Casserole
This recipe comes from Libby’s mom, Kathryn Moore, and her friend, Sara Conn, in Uniontown, PA. It's a wonderful
do-ahead meal and serves 12 - 15.
Make White Sauce
1/4 lb. margarine
4 c. milk
6 T. flour
4 chicken bouillon cubes
Melt margarine, add flour and mix. Add milk slowly. When hot, add bouillon cubes, and stir 'til thickened.
Making the Casserole
While the white sauce is still hot, add
4 c. chicken breast (cooked and cut up)
4 c. Chinese noodles (chow mein)
1 1/3 c. mayonnaise (low cal works fine)
1 can mushrooms, drained, or about 1/2 lb. fresh mushrooms
Mix well, pour into 9 X 13 greased pan and bake 45 minutes at 350 degrees. If desired, sprinkle with flavored bread
crumbs before baking. Can be made a day ahead and refrigerated. Add an extra 15 minutes to baking time if cold.
Cajun Chicken Pasta
Cindy Howerton
This recipe came to me from a local restaurant called Cagney's. The restaurant is now doctor's offices, but we love this
particular dish from it. I generally don't measure the ingredients, so feel free to adjust the spices to your individual
tastes. The blend of sweetness and spice makes this an elegant dish, but very easy.
Approx. 28 oz of any type of tomato you wish: chopped, diced, fresh, canned, or homegrown
Cajun seasoning
1 lb chicken breast
¾ cup heavy cream
Noodles
Put tomatoes into a medium size skillet. Turn the skillet, uncovered, up to medium high heat. Add lots of cajun
seasoning. I generally start with 2-3 Tbsp. and then adjust as necessary. Let cook until the tomatoes are fairly dry, like
paste, stirring to get rid of the excess water. This will probably take about 20-25 minutes.
While that is cooking, brown approx. 1 lb chicken breast in another skillet. This can be done before the tomatoes are put
in, in the same pan, but it does take longer. Depends on whether you have 2 skillets and a dishwasher. Remove the
chicken when brown and slice fairly thinly.
When the tomatoes are dry, check seasoning for a bit of a "bite". Add more seasoning if necessary. Add about 3/4 c.
heavy whipping cream. The color should be a nice pink and the consistency like syrup. Stir in chicken and serve over
noodles.
I generally boil the water for the noodles, add noodles, cover and turn off the heat. The pasta will cook in the cooling
water in about 20 minutes, which is the time the whole thing takes anyway. Great energy saver! Stir occasionally.
This serves approx. 4 people. It's wonderful. Enjoy!
Pretty Good Seafood Pasta
Prepare all ingredients beforehand
Start 3/4 lb. of penne in boiling water
Sauté in olive oil:
1-1/2 t chopped garlic
1/2 crown broccoli, chopped in largish pieces
1/2 red bell pepper, diced
salt and pepper
Add and continue to toss:
3 chopped mushrooms
1/2 c white wine
Old Bay seasoning
Fines Herbes
Simmer until pasta is done.
Add and toss:
1/2 lb. shelled small shrimp
1/2 lb bay scallops
There should be enough liquid so that it simmers a little in the bottom of the pan.
Season with Old Bay, fines herbes, salt, or pepper to taste
Drain pasta. When seafood is just tender, add pasta. Combine.
Serve in heated pasta bowls, garnish with grated parmesan cheese
Italian Peppered Pot Roast with Polenta
This is really a great recipe for a rich company meal. We usually make extra polenta, spread it in a glass baking pan to
cool, slice into wedges and freeze for quick polenta cakes later on.
Ingredients for Roast
4 lbs. beef chuck or other stew meat in cubes (I do this as a pot roast and then cube after it’s cooked, but either way
would work.)
splash of Worcestershire sauce
½ lb. sliced mushrooms
18 cloves garlic (I use much less!)
1 - 1 ½ T. cracked pepper (I use much less!)
1 ½ - 2 cups dry red wine (I use about 1 ½ cups)
1 - 2 14 ½ oz. cans of diced tomatoes (I use about 1 ½ cans)
1 c. basil leaves
1 ½ cups beef broth (optional)
salt
Ingredients for polenta
1 - 2 cups polenta
For each cup of polenta, use 2 cups chicken broth and 2 cups milk
¼ - ½ cup shredded parmesan for each cup of polenta
Brown roast or stew meat in pressure cooker or oven-worthy pan. Remove meat from pan and add garlic and
mushrooms, stirring until soft and lightly browned. Return meat to the pan and add red wine, tomatoes, basil leaves,
garlic, pepper, and salt.
If using the pressure pan, follow manufacturer’s directions. Bring pressure to gentle rocking motion and cook for 20 45 minutes (depending on whether in roast or cube form and size of roast.)
If using the oven method, cook for 1 ½ - 3 hours at 350 degrees (depending on whether in roast or cube form.)
When meat is tender, remove from pot and keep warm in the oven. Meanwhile, boil down sauce on top of the stove
until it’s rich and thick. (I actually make in advance, separate sauce from meat, chill the sauce ‘til any grease can be
removed from the top, boil it down if needed, then add the meat -- which I have now cubed -- back in.)
Meanwhile, make the polenta to be done about the time the sauce is thickened.
Combine polenta, chicken broth and milk. Cook, stirring, 10 - 12 minutes over medium heat. Reduce heat and cook 15 20 minutes more. Add parmesan and salt to taste.
Place polenta in center of plate; spoon sauce on top. Place meat atop the polenta mixture or to the side.
Individual Pot Pies
½ cup chopped celery
½ cup chopped onion
¼ cup chopped green pepper
3 T. butter or margarine
½ cup all purpose flour
¼ tsp. Salt
Seasoning*
1/8 tsp. Pepper
3 cups broth**
2 ½ cups chopped cooked meat***
1 cup cooked vegetables****
¼ cup chopped pimiento
Pie pastry sufficient for two pie crusts
Cook celery, onion, and green pepper in butter until tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all
alt once; cook and stir until thickened and bubbly. Stir in meat, vegetables, and pimiento. Divide mixture into eight 4 ¼
x 1-inch round pie pans (about ¾ cups each).
Divide pie pastry into eight equal parts. On floured surface, roll each part into a 5-inch circle. Place one circle atop each
pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake uncovered at 425 degrees
until golden, 25 – 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over browning.
Makes 8 servings.
Seasoning
Suggestions*
¼ tsp. dried
rosemary,crushed
(with beef, pork, or
ham)
¼ tsp. dried dillweed
or tarragon (with
chicken, turkey, or
tuna)
Broth Suggestions**
Meat Suggestions***
Chicken broth
Turkey broth
Beef broth
Beef
Pork
Ham
Chicken or turkey
Tuna (two 7-ounce
cans)
Vegetable
Suggestions****
Peas
Green beans
Sliced carrots
Corn
Mixed vegetables
(We make two different versions: one with beef, beef broth, rosemary, and frozen mixed vegetables; the other with
chicken, chicken broth, tarragon, frozen mixed vegetables and a little bit of sherry! We make it in a 10 inch French
white pan with one recipe of dough rather than as eight individual pies. It makes two meals for us, and is every bit as
good reheated as it is the first time. I cook the meat in advance and freeze it so I have it ready when I want to make this
pie. Sometimes I use broth I’ve made myself; sometimes I use canned broth or consommé. Either works fine.)
Jagerschnitzel
This recipe comes from my brother-in-law Glenn Borrelli, who is among the world's best chefs much to the delight of
my sister who doesn't like to cook.
In a 1-quart saucepan with small amount of oil, add 3/4 c. raw diced bacon, onions, mushrooms, and peppercorns to
taste. Simmer 5 minutes. Stir in 1 t. tomato paste and 1/4 t. parsley. Add 2 c. beef stock or bouillon and 1/2 c. red
wine. Thicken with cornstarch.
Pound pork or veal shoulder--1/4 to 1/2' cutlets until thin. Dip in flour to which salt and pepper has been added.. Then,
dip in egg. Then, dip in finely ground breadcrumbs. Heat equal amounts oil and butter in large skillet. Fry cutlets until
golden brown on both sides. Remove, drain. Serve covered with mushroom gravy.
Chile Verde
Meghan Miller
This can be a spicy dish. Use your judgement about quantities. It's hard to go wrong:
It's served over rice, so start the rice before anything else.
Saute:
2 cloves garlic, minced 1 or 2 onions, diced
a couple of pork chops, cubed
Add and cook until done:
6 to 8 chopped tomatillos
2 cans green chile salsa (Herdez is good)
Season to taste with:
Cumin
CilantroLime juice
Really Good and Easy Chili
Saute in olive oil:
1 good-size onion, chopped
½ large green bell pepper, chopped
Add and brown:
1 lb. mix of ground chicken (get the kind that has both breast and thigh meat in it) and 85% lean ground beef.
Add to a large pot with
1 14 oz. can kidney beans
1 14 ox. can great northern beans
1 8 oz. can corn (drained) or a small pkg. of frozen corn
2 14 oz. cans fire roasted tomatoes
1 T chili powder (or more to taste)
2 t cumin (or more to taste)
1 can undiluted Campbell’s cream of chicken soup
2 cups water
1 beef bouillon cube
salt and pepper to taste
Cook ‘til all the ingredients are hot and the tastes have melded together. Absolutely yum.
Warren’s Wonderful Stuffed Sole
In food processor, combine ‘til fine:
1 ½ slices bread
½ slice or more red onion
1/3 stock celery - chopped
¼ cup fresh dill
Spread on top of
1 lb (about 7 thin) sole fillets
Add salt and pepper, roll each fillet and secure with toothpicks
Poach in the following, which should already be boiling, about five minutes or until done through:
1 c. fish bouillion
½ c. white wine
1 bay leaf
5 sprigs thyme (or substitute dried thyme)
Lemony Risotto
From Jen Street
Zest and juice of 1 lemon
3 to 6 cups chicken broth
1 large leek, white and green parts, cleaned and chopped fine, or 1 small onion
1 bay leaf
1 Tb unsalted butter
2 shallots, minced
2 Tb minced fresh parsley
1 cup arborio rice
2 Tb dry white wine
1/3 cup grated parmesan cheese
Mince 1/2 the lemon zest and set aside. In a saucepan, heat the broth, leek, bay leaf, and remaining zest. Simmer 30
minutes, strain, and return broth to saucepan. Meanwhile, in another pan, sauté the shallots, parsley, and minced zest in
the butter until the shallots are soft. Add rice and cook, mixing well, for about 3 minutes. Add wine and lemon juice, stir
until evaporated. Add flavored broth a cup at a time. Cook 25 - 30 minutes, until rice is creamy and liquid is absorbed.
Add grated parmesan cheese before serving.
Overland Seafood Risotto
Inspired by the Overland Restaurant, Laramie, Wyoming
1 T butter
1 c Arborio rice
3 to 4 c hot water
1 t fish bouillon powder or 1 c fish stock
1 t minced garlic
½ medium purple onion, coarsely chopped
½ lb mushrooms, coarsely chopped
½ red bell pepper and ½ green bell pepper, roasted, peeled, and diced
1 bunch green onions, chopped, including half the stalk
1 c skinned and seeded tomatoes, chopped
½ c chopped parsley
½ t Old Bay seasoning
¼ lb uncooked scallops
¼ lb uncooked shrimp
½ c half and half
½ c grated asiago cheese
olive oil
pinch cayenne pepper
salt to taste
Melt the butter and a little olive oil in a large heavy skillet. Add the rice and fry for a minute or two. Add two cups of
hot water and fish bouillon powder or fish stock. Start the rice simmering and add water as needed.
In a little olive oil in another large skillet, sauté the garlic, green and purple onion, mushrooms, bell peppers, tomatoes,
and parsley. Add cayenne pepper and Old Bay seasoning. When the rice is close to done, add the scallops and shrimp to
the vegetable mixture. Sauté until scallops and shrimp are tender. Don’t overcook. Salt to taste. Strain the liquid into the
rice, cover to keep warm and set aside.
Cook the rice until it’s done and most of the liquid is absorbed. Add the half and half. Heat to serving temperature. Add
the seafood mixture to the rice, top with grated asiago cheese, and serve.
October Pumpkin
Amy Street
1 7 lb. pumpkin
1 ½ lbs Hungarian sausage* cut in 1” pieces
2 c. sweet pepper, julienned
1 ½ c. onion, julienned
2 apples, cubed
2/3 c. dry white wine
1/3 c. water
1/3 c. raisins
1 t. sugar
¼ t. dried thyme
Preheat oven to 350 degrees, Cut top off of pumpkin, remove seeds and pulp. Place pumpkin cut side down in a 9 X 13
pan. Fill pan with water to a depth of ½ inch. Bake pumpkin for 1 hour or until tender.
Prepare filling. Brown sausage in skillet. In another skillet, sauté onion until transparent. Add water, wine, apples,
raisins, sugar, thyme, and sausage. Bring to a boil. Lower heat, cover, and simmer 20 minutes.
Place in pumpkin and remove some of the baked pumpkin with each scoop of stew which is delicious served over wild
rice.
*See recipe for Hungarian sausage or substitute some similar sausage.
Hungarian Sausage
3 lbs boneless pork butt, cut into large pieces
1 lb beef chuck, cut into large pieces
1 lb fresh pork fat, cut into large pieces
10 garlic cloves, peeled and crushed(about 2 Tablespoons)
1cup water
2 tablespoons salt
½ tablespoon fresh ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
¼ teaspoon ground cloves
Pork sausage casings, about 10 feet, 1 inch in diameter as for Polish sausage
In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the
casings. Mix well and allow to sit while you clean the casings.
Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a
KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths.
Do not fill them too tightly as they must have room to expand when they cook.
Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the
smoker to go above 150.
Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it
will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the
refrigerator, where they will keep well for about a week.
Grilled Pork Tenderloin in a Mustard, Rosemary, and Apple Marinade
(From Eating Well)
¼ cup thawed frozen apple juice concentrate
2 ½ T. Dijon mustard, divided
2 T. olive oil, divided
2 T. chopped, fresh rosemary
1 t. crushed black peppercorns
Two 3/4 pound pork tenderloins
1 T. minced shallot (1 small)
3 T. Port wine
2 T. balsamic vinegar
Rosemary sprigs for garnish
In a small bowl, whisk together apple juice concentrate, 2 T mustard, 1 T oil, rosemary, garlic, and peppercorns.
Measure out 3 T and reserve for basting. Marinate tenderloins in remaining mixture for at least 20 minutes or up to two
hours.
Meanwhile prepare charcoal fire or preheat a gas grill.
In small bowl or jar with tight fitting lid, combine shallots, Port, vinegar, salt, pepper, the remaining ½ T mustard and 1
T. olive oil. Whisk or shake until blended and set aside.
Grill tenderloins, covered, turning several times and basting with reserved marinade 12 -16 minutes or 150 degrees
internal temperature.
Transfer tenderloins to a clean cutting board, let rest for 5 minutes, and carve into ½ inch slices. Pour any cutting board
juices into the reserved port vinaigrette. Arrange pork slices on plates and drizzle with vinaigrette. Garnish with
rosemary sprigs. Serve with orzo and grilled vegetables.
Pork Chops with Apples, Onions, Cabbage, and Sweet Potatoes
Original Recipe. Yield: 4 servings
4 pork chops or pork sirloin
2 onions, sliced into rings or cubes
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings or cubes
A quarter of a head of cabbage, chopped
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
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Preheat oven to 375 degrees F (190 degrees C).
Season pork chops with salt and pepper and Worcestershire to taste and brown on all sides.
Remove pork and sauté onions in the same pan, adding a bit of olive oil if needed, ‘til lightly browned.
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Put a little of the onion, sweet potato, cabbage and apples in the bottom of a medium oven-safe skillet or
casserole dish. Arrange pork chops on top, then top the pork chops with the remaining onions, sweet potatoes,
cabbage, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
Cover, and bake 1 hour, until sweet potatoes are tender and pork chops have reached an internal temperature of
160 degrees F (70 degrees C).
Fresh Tuna Souvlaki
(From Eating Well)
We come back to this recipe again and again. Great for summer outdoor grilling.
20 – 24 bay leaves
1 clove garlic, crushed and peeled
½ t. kosher salt
3 T. dry white wine
1 ½ T. chopped, fresh oregano or 1 ½ tsp. dried
1 T. olive oil
Freshly ground black pepper
1 ¼ lbs. fresh tuna steak trimmed of skin and dark portions and cut into 1 ¼ inch cubes
Lemon wedges for garnish
Soak bay leaves and four 10-in. skewers in water for 30 minutes.
Mash garlic with salt; transfer to a small bowl and whisk in lemon juice, wine, oregano, oil, and pepper.
Reserve 3 T. for basting.
Marinate tuna in remaining marinade for 20 – 30 minutes, turning often.
Prepare charcoal fire or gas grill. Thread marinaded tuna onto skewers placing a bay leaf between each piece.
Grill the souvlaki covered, turning several times and basting with reserved marinade until the tuna is opaque in the
center, 8 – 12 minutes. Garnish with lemon wedges. Serve with couscous.
Cheese Stuffed Shells
2 dozen large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4 cup fine dry bread crumbs, Italian seasoned
1/2 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
1 egg, slightly beaten
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 1/2 to 2 cups shredded Mozzarella cheese
Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set
aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley,
and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color.
Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour
remaining sauce into a 9x13x2-inch baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening
side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30
minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and
bake, uncovered, 10 to 15 minutes longer. Stuffed shells serves 6.
Huevos Rancheros Casserole
5 (6-inch) corn tortillas
6 oz. (1 1/2 cups) finely shredded colby-monterey jack cheese blend
1/2 lb. smoked cooked chorizo sausage, coarsely chopped
1 (4.5-oz.) can chopped green chilies
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
salsa
Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed
baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide
strips.
Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla
strips over cheese.
In medium bowl, combine eggs, milk, oregano, and ground red pepper; beat well. Pour over mixture in baking dish.
Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or
overnight.
Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake an additional 15 to 20 minutes or until knife
inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.
Spinach Quiche
Sara Eubanks
1 unbaked pie crust
12 c. spinach leaves or 1 pkg. frozen chopped spinach
2 T. salted butter
2 – 3 diced shallots
3 plum tomatoes – big
1 cup milk
3 eggs
¾ c. Monterey jack cheese
¼ c. chopped dill
2 tsp. grated lemon zest
½ tsp. salt
pepper
Topping:
1 T. dried bread crumbs
1 T. parmesan
Wilt spinach 3 – 4 minutes or thaw frozen spinach.
Drain completely (I actually squeeze out the liquid.) and chop coarsely.
Saute shallots in butter. Coursely chopped skinned and squeezed tomatoes. Add other ingredients and put in pie shell.
Sprinkle topping on; Bake 25 minutes at 350 degrees. Let set awhile before serving.
(I prepare spinach, sauté the shallots, chop the tomatoes and dill, and add the lemon zest the night before if I want to
serve this for breakfast and refrigerate the mix overnight. The next morning, it only takes about five minutes to roll out
a crust, spread the mixture in the bottom of the crust, sprinkle with cheese, mix and add the eggs, milk, salt, and pepper
mixture, and add the topping.)
Billy Mac’s Kosheri
Vegan Kosheri with Caramelized Onions and Tangy Tomato Sauce
1 lb. organic French green lentils (or brown lentils)
1 lb. organic long grain brown rice
1 c. organic whole wheat macaroni (or vermicelli)
Cook lentils, rice, and macaroni separately and refrigerate overnight.
To cook lentils, rinse lentils several times. Cover lentils completely with water plus 1” over top of lentils. Bring to
boil, cover and remove from heat for 25 minutes. Drain and cover with water plus 1” and add crushed large clove of
garlic. Bring to boil, summer covered for 25 minutes.
Spice Mix
1 T. chili powder
1 T. cumin
2 tsp. salt
black pepper
1/4 to1/2 tsp. red chili flakes.
Tangy Tomato Sauce
Sauté minced or crushed garlic in olive oil briefly; add 1 med. can organic crushed tomato, salt, pepper, and 1 T. cider
vinegar. Simmer 5 minutes
Caramelized onions: Slice 3 onions and sauté in olive oil stirring often, scraping bottom of pan. Cook slowly, stirring
often, 30 minutes.
The Fun Part: To large non-stick skillet, iron fry pan, or wok, add 2 T. oil over medium high heat . Add rice, stirring.
Sprinkle spice mix, stirring to mix. Heat until fragrant. Add lentils, stir gently to mix. Add macaroni, stir gently to mix.
Serve in large bowls topped with caramelized onions and tangy tomato sauce on the side.
Lasts 3 -4 days in refrigerator. Top with steamed egg for brunch.
Breakfast Casserole
from Edna McCauley via Marlene Martin
8 slices of bread, crust removed
¾ lb. cheese, grated
¾ lb. pork link sausage, cut in thirds, or ¾ lb. bulk pork sausage
4 eggs
¾ t. mustard
2 ½ cups milk
¾ c. sautéed celery
1 small can mushrooms or about ½ lb. mushrooms sautéed
1 can mushroom soup
½ can evaporated milk
Break bread slices into 9 x 13 pan; top with cheese. Layer cooked sausage over cheese. Mix eggs, mustard, milk,
celery, and mushrooms and layer next. Cover and refrigerate overnight. In morning mix soup with evaporated milk;
pour over top and bake at 325 for 50 – 60 minutes. Leave covered at least half of the baking time.
Beechwood Breakfast Strata
An online recipe from Beechwood Bed and Breakfast, Clayton, Georgia. Prepare the night before, bake in the morning.
Ingredients
8 ounces pork sausage, crumbled
1 pound mushrooms, stemmed and thinly sliced
Freshly ground black pepper to taste
Seasoned toast points or rounds* (about 8 ounces to cover baking dish)
1 ½ cups 2 percent milk
½ pound ricotta cheese, part skim, at room temperature
½ cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
9 large eggs, lightly beaten
1 ½ pounds Monterey Jack cheese, grated
¼ pound sharp Cheddar cheese, rated
1 cup broccoli or asparagus, cut in very small pieces and lightly steamed and drained
2 cups thinly chopped green onions stems (green part only)
Preparation
In a skillet over medium heat, brown the sausage; add mushrooms and sauté until wilted. Season with black pepper if
desired. Remove from heat and cool slightly.
Spray a 15 X 10 inch baking pan with nonstick cooking spray. Line pan with seasoned toast points or rounds.
In a large mixing bowl,
Thoroughly combine milk and ricotta cheese.
Whisk in flour, baking powder, and salt
Add eggs, a few at a time and whisk until fully incorporated.
Stir in the sausage/mushroom mixture, grated cheeses, broccoli or asparagus, and green onion.
Pour over the toast points in the prepared pan and cover tightly with plastic wrap. Refrigerate overnight.
Preheat oven to 350 degrees. Remove pan from refrigerator, uncover, and bake for about 60 minutes or until golden
brown and the center only slightly jiggles and the rest of the mixture is set.
Cool for 5 – 10 minutes before serving. Cut into squares. Makes 18 good sized pieces.
*For the toast points, I removed the crust from 10 slices of white bread and toasted it in the oven on both sides. I then
lightly buttered the second side and cut the pieces as necessary to fit into the pan. They weren’t seasoned, but the rest of
the mixture provided enough seasoning to the dish.
Mushroom Quiche
From Julia Childs via Francie Agars
1 unbaked pie crust
3 T. minced grated onions
3 T. butter
1 lb. sliced mushrooms
1 t. salt
1 t. lemon juice
2 T. Madeira
½ c grated Swiss cheese
3 eggs
1 ½ c. whipping cream
pinch nutmeg
1/8 tsp. pepper
I T. butter
Cook onion in butter. Add next four ingredients and cover. Cook 8 minutes over medium heat. Uncover, raise heat,
and cook ‘til mushrooms give up their juices. Put in bottom of an unbaked pie crust in a French white quiche pan.
Cover with cheese. Mix together eggs, whipping cream, nutmeg, and pepper and pour over. Dot with 1 T. butter
Bake 30 minutes at 375 degrees.
(I sometimes prepare the onion mushroom mix the night before and refrigerate if I want to make the quiche for brunch.
Then it takes only a few minutes to roll out the crust, put the mushroom mixture, sprinkle with cheese, mix and pour
over the egg and cream mixture, and dot with butter.)
Easy Portobello Mushroom Sauté
Quick and flavorful. From allrecipes.com
Ingredients
3 tablespoons olive oil, divided
1 1/2 tablespoons garlic flavored olive oil
1/4 onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese
Directions
Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir
in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions
are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons
olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
SIDE DISHES AND CONDIMENTS
Black Bean Salsa
Mix together:
1 15-oz can black beans, rinsed and drained
3 T diced green chiles
2-3 T salsa
2 T chopped cilantro
2 T lime juice
Mexican Black Beans
from Bon Appetit
Really great frijoles!
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro
Queso fresco
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans
and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until
thick, stirring frequently, about 10 minutes. Season with lime juice, salt and pepper. Transfer to bowl. Sprinkle with
cilantro, queso fresco and serve.
Quinoa Pilaf
2 Tbsp. olive oil
1 medium onion, chopped finely
1 cup finely-diced carrots
1 medium red pepper, chopped
2 cups quinoa, rinsed thoroughly through a fine sieve
4 cups vegetable broth
1 cup frozen peas, thawed
kosher salt or sea salt, pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and
red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat
to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.
Serves 6.
Libby's Recipe for Scrumptous Baked Mashed Potatoes
Cook in water until potatoes are tender
Nine decent-sized potatoes (I used three red, three white, and three Yukon gold, all medium or larger) cut in large
chunks (I think about 1/8 of a potato, or so)
1 head of garlic, separated into cloves and peeled
Reasonable amount of salt
When tender, drain and reserve the liquid.
Mash potatoes with
1/4 cup butter,
2/3 c. low fat sour cream
3 oz. light cream cheese
As much of the reserved liquid as needed to make them fluffy.
Check seasoning and add salt if needed. Also, if you think they aren't rich enough add more of any of the three
fattening items above.
Spoon half into a baking dish and sprinkle with finely chopped green onions and cheddar cheese. Top with the other
half and again add green onions and cheddar. Altogether, plan on about 1 cup of shredded cheese.
Bake at 350 for about 30 minutes or if you do all of the above ahead and refrigerate, add 15 minutes or so to the baking
time.
Roasted Red Pepper Sauce
Joy of Cooking
This deeply flavored sauce goes well with roasted or grilled meats, chicken, or fish. We canned several pints of this
relish for Christmas gifts in 2001. This recipe makes at least one cup.
Heat in a medium, heavy pan over medium heat
2 Tbs olive oil
Add:
1 ½ cups chopped onions
Cook, stirring often, until lightly browned, 5 to 10 minutes. Stir in:
3 large or 4 medium red bell peppers, roasted, peeled, and coarsely chopped
2 Tbs minced garlic
1 Tbs sweet paprika
¼ tsp ground cinnamon
1/8 to ¼ tsp ground red pepper, to taste
Cook for 1 minute. Add:
1 ½ cups beef stock and 1 cup water, or 2 cups water (We use beef broth.)
Bring to a boil. Reduce the heat, partially cover, and very slowly simmer the sauce for about 1 ½ hours. Puree the
mixture in a blender or food processor. Season with
Salt and ground black pepper
Serve warm
Spicy Rhubarb Chutney
Based on an old English recipe, this sweet-sour condiment accompanies meat dishes, such as roast pork or duck. Or
spread the chutney on toast, topped with a thin slice of cheddar cheese.
2 pounds fresh rhubarb, cut into small 1-inch pieces
2 cups white sugar or light brown sugar
1 ½ cups chopped onion
1 ½ cups apple cider vinegar
½ cup golden raisins, coarsely chopped
1 tablespoon chopped fresh ginger
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Mix all the ingredients in a large, stainless steel saucepan and place over moderate heat. Let simmer gently for about 40
minutes, or until the mixture is thickened. Remove the saucepan from the heat and let sit for an hour.
Place the pan over moderate heat and let simmer for an additional 45 minutes. Place the chutney in hot, sterilized jars
and seal. Process for 15 minutes in boiling water bath, or let cool and place in the refrigerator. Makes about 4 cups.
DESSERTS
Old Time Gingerbread with Warm Lemon Sauce
Libby Street
Gingerbread
1/2 c. boiling water
1/2 c. sugar
1/2 c. molasses
1 t. baking powder
1 3/4 c. all purpose flour
1 t. ginger
1/2 t. cinnamon 1/2 c. salad oil
1/2 t. salt
1 large egg
Mix all ingredients with mixer at low speed--2 minutes. Grease and flour pan. Bake in 9 X 9 pan at 350 degrees for
35-40 minutes.
Lemon Sauce
Have ready:
2 T. lemon peel 1/4 c. lemon juice
Bring 1 c. water, 1/3 c. sugar and 1 T. cornstarch to boil. Boil one minute. Break an egg yolk into a bowl. Beat and
add some warm sugar mixture. Return to pan and stir 'til thickened. Add lemon peel, lemon juice, and 2 T. butter.
Pflaumenkuchen
This recipe came from Jane Jones. It’s delicious!
1 recipe mellow dough, sweet (recipe follows)
2 lbs plums
3/4 cup sugar
1 tsp cinnamon 1/2 c. almonds, chopped
Prepare dough and line a greased cake pan with it. (I use a 10 inch French tart pan.) Pit the plums and arrange in a
circle on the dough. Sprinkle with the sugar, cinnamon, and almonds. Bake in a 375 degree oven for 30 minutes.
Mellow Dough, Sweet (Murberteig)
2 c. flour
1 egg
1/2 c. sugar
1 tsp. baking powder
1/4 lb. butter
1 pinch of salt
Mix all ingredients and on a breadboard, knead to a supple dough. Either roll out and put into the pan or press into the
pan. (I press it in.) In view of the large butter content of this recipe, it should be thoroughly chilled before baking.
Peanut Butter Reindeer
½ c. margarine
¾ c. smooth peanut butter
½ c. granulated sugar
½ c. packed brown sugar
1 egg
1 ¼ c. flour
½ tsp. baking powder
¾ t. baking soda
¼ tsp. salt
mini twisted pretzels
candy coated chocolate pieces like M&Ms for nose and eyes.
Heat oven to 375 degrees. Beat margarine, peanut butter, sugars, and egg thoroughly. Mix all dry ingredients together
and blend into margarine mixture. Roll dough into 24 large balls approximately 1 ¼ inches in diameter and 24 small
balls approximately 1 inch in diameter.
Position a larger ball adjacent to a smaller ball on a cookie sheet and lightly press down and together to form the shape
of a reindeer head. Press two pretzels into the top of the larger ball for antlers; add candy pieces for eyes (in the larger
ball) and nose (in the smaller ball). Bake for 10 - 12 minutes. Remove carefully to a cooling rack. Makes approximately
2 dozen reindeer cookies.
Rhubarb Crumble
Adapted from a Pennsylvania Dutch recipe, this easy, homey dessert can be assembled ahead of time for later baking.
From Maida Heatter’s Book of Great American Desserts, Knopf Publishers.
Filling
2 lbs. Fresh rhubarb (cut up to make 8 cups)
Finely grated rind of 1 large orange
1/2 c. chopped pecans
1/3 c. orange juice
3 T. dark rum
2/3 c. granulated sugar
Topping
1 c. unsifted all-purpose flour
1 t. cinnamon
1 c. dark brown sugar, packed
4 ounces (1 stick) unsalted butter or low-fat margarine
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Adjust an oven rack one-third from the bottom and preheat the oven to 350 degrees. Lightly butter
or spray a shallow oven-proof baking dish with an 8 to 9 cup capacity (about 11 x 8 x 2 inches).
Wash the rhubarb with a vegetable brush under cold running water. Cut off any leaves and a think
slice from the top and bottom of each stalk. Using a heavy knife, cut the rhubarb lengthwise twice
(once in each direction) then slice crosswise, making small chunks. Mix the rhubarb with the
grated rind and the pecans and place in the dish.
Combine the orange juice and dark rum and pour over the rhubarb mixture. Sprinkle white sugar
evenly over the top of the rhubarb mixture.
Place the flour, cinnamon, brown sugar and butter in a wide-mixing bowl. With your hands, work
the ingredients together, rubbing them between your fingertips and then between your palms, to
form crumbs. Sprinkle the crumbs evenly over the rhubarb, covering it all.
Bake immediately or set aside to bake later.
Bake for 40 – 45 minutes only, until the rhubarb in the middle of the baking dish just tests tender
when tested with a toothpick. The juices should be bubbly, thick and shiny, and the crump topping
nicely browned.
Serve hot, warm or at room temperature. It’s best served within a few hours after baking before the
crumb topping starts to soften, although it’s tasty “leftover” too. Serve plain or with ice cream or
frozen yogurt.
Brownies Cockaigne
Have all ingredients at room temperature, 68 to 70° F.
Position a rack in the center of the oven. Preheat the oven to 350° F. Line a 13 x 9 pan with greased aluminum foil,
allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
In a large, heavy saucepan over very low heat, melt, stirring constantly until the mixture is smooth:
4 ounces unsweetened chocolate, coarsely chopped
8 T (I stick) unsalted butter
Set aside to cool completely. Stir in
2 cups sugar
2 tsp. vanilla
Stir in until well combined:
4 large eggs
Stir in just until combined:
1 cup all purpose flour
1 cup chopped walnuts or pecans.
Scape the batter into the pan and spread to the edges. Bake until the center is almost firm when lightly pressed and a
toothpick inserted in the center comes out clean, but still moist at the bottom, 23 to 28 minutes. Remove the pan to a
rack and let stand until completely cool. Using the overhanging foil as handles, lift the brownie to a cutting board.
Carefully peel off the foil. Cut into bars.
Molded Chocolate Loaf
3 oz. unsweetened baking chocolate, in small pieces
1/4 cup water
6 Tbs butter, softened
3 eggs, yolks separated from the whites 2 Tbs flour
3/4 cup sugar
1/2 tsp vanilla extract
Preheat oven to 350. Stir water and chocolate over low heat in a round-bottomed metal mixing bowl over low heat until
chocolate is melted. Remove from heat and stir in the butter, then egg yolks, then sugar, flour, and vanilla. If mixture
gets rough, reheat over warm water.
Beat the egg whites with a pinch of salt until they form stiff peaks. Gently and gradually fold the egg whites into the
chocolate mixture. Pour the mixture into a buttered 1 quart mold with a central tube. Place the mold in a pan filled
with hot water about to the level of the mixture and cook in 350 oven for 40 minutes.
Test for doneness with a toothpick. Leave to cool slightly, then turn out onto a serving plate. Leave the mold over the
loaf until serving. Chill for about an hour. Before serving, decorate with whipped cream made from
1 cup whipping cream 1/4 cup sugar
1/2 tsp vanilla extract
Hints from experience: 1. Before you start, Fill the baking pan of water to the right level and put it in the oven as the
oven heats. That way, it'll be hot when you're ready to bake. Otherwise it takes much longer to bake. Find the right water
level by putting the empty mold in the pan, hold the mold down, and fill the baking pan with water.
2. The loaf will try to stick to the pan. Use a simple mold with few peaks and valleys, butter the mold liberally, make
sure the loaf is completely baked, and separate the edge of the loaf from the pan with a knife before turning out.
Cocoa-Walnut Brownie Loaf
¾ c. butter or margarine, softened
¾ c. brown sugar
¾ c. sugar
1 t vanilla
2 eggs
1 ¾ c. flour
½ c. Hershey’s cocoa
1 t. baking powder
½ t. baking soda
1 8 oz. container plain yogurt
1 c. chopped walnuts
Cream butter, sugars, and vanilla. Add eggs one at a time, beating until mixture is fluffy. Separately combine flour,
cocoa, baking powder, and baking soda Add to creamed mixture in thirds, alternately with yogurt. Stir in nuts. Pour into
greased and floured 9 X 5 X 3 inch loaf pan. Bake at 350 for 65 to 75 minutes. Cool in pan 10 minutes. Invert on wire
rack and cool completely. Frost with cocoa fudge frosting. Decorate with coarsely chopped nuts.
Cocoa Fudge Frosting: Mix to spreading consistency:
¼ c. butter or margarine, melted
¼ c. Hershey’s cocoa
1 ½ c. – 2 c. powdered sugar
3 T milk
½ t vanilla
Cardamom-Almond Sticks
2 cups all-purpose flour
1 cup confectioners’ sugar
1 teaspoon ground cardamom
½ teaspoon baking soda
¼ teaspoon salt
¼ cup almond paste, crumbled
1 tablespoon butter
1/3 cup water
3 tablespoons canola oil
1 teaspoon fresh lemon juice
4 tablespoons finely chopped almonds
In a food processor, blend flour, confectioners’ sugar, cardamom, baking soda and salt. Add almond paste and butter;
pulse until mixture resembles coarse meal.
In a glass measuring cup, combine water, oil and lemon juice. With the processor running, pour liquid through feed tube
and process until dough just forms a ball. (Do not over mix.)
Divide dough into quarters. Wrap each section in plastic wrap and refrigerate until cold and firm, at least 30 minutes or
overnight.
Preheat oven to 375 degrees F. Coat 2 baking sheets with nonstick spray or line with parchment paper.
On a lightly floured surface with a floured rolling pin, roll 1 piece of dough into a 3 by 12 inch rectangle. Sprinkle with
1 tablespoon chopped almonds and press them in with the rolling pin.
Cut dough crosswise into ½ inch wide strips and place ½ inch apart on prepared baking sheet. Repeat with remaining
dough and almonds.
Bake cookies, 1 sheet at a time, for 10 to 12 minutes, or until very lightly browned. Let cool on baking sheets until crisp.
(The cookies will keep in an airtight container for up to 1 week or in the freezer for up to 1 month.)
Cranberry Pecan Bars
1 cup flour
1/2 cup pecans, finely chopped
1/3 cup lower fat margarine
2 . T. sugar
Preheat oven to 350. Cut margarine into flour and sugar, add pecans. (I actually chop the pecans in the food processor
and then add other ingredients and process ‘til quite crumbly.) Place in a 9X 13 (metal works best) cake pan. Bake at
350 for 15 minutes.
Meanwhile, combine:
1 1/2 cup sugar
1 T shredded orange peel
1/2 cup pecans
2 T flour
1 T vanilla extract
2 beaten eggs
1/2 cup coconut
1 cup chopped cranberries
2 T fat free milk
(Again, I start with the cranberries and chop them for a few seconds, then add the nuts and chop, then add everything
else in whatever order and process ‘til well combined. I haven’t tried egg beaters, but it should be fine.)
Spread gently and evenly over the crust. Bake at 350 for 25-30 minutes. (Generally, it takes 30 and still seems a bit
loose when you take it out of the oven, but that’s OK.)
It’s really important to cut these into squares while warm, although you leave them in the pan then until totally cooled.
Cutting is tricky, since the top wants to stick a bit. I just do it VERY carefully, and push back down any topping that
comes up.
Mixed Berry Sorbet
4 ½ cups fresh or frozen mixed berries (I use strawberries, blueberries, and marionberries.)
1 ¼ cup sugar
Puree berries in a food processor. Strain the puree very thoroughly through a fine sieve into a large, non-reactive metal
bowl. Discard solids. Add sugar and lemon juice to the strained berry pulp. Stir until sugar dissolves.
Put the bowl in the freezer. When a ring of crystals about ½ inch wide has formed around the outside edge of the
mixture, usually after an hour or two, whisk the mixture. Return the bowl to the freezer and repeat this process fairly
frequently until the dessert is frozen through. Serve within 24 hours for best consistency and taste.
For an attractive presentation, serve in tuile cups with hazelnut-filled Viennese wafers. Mint leaves make a beautiful
garnish. One recipe will serve 6 – 8 people. Very intense tastes.
Frozen Lemon Mousse Torte
-- From Christine Goodman's A Taste of Jackson Hole cookbook
Mocha Crumb Crust:
Preheat oven to 350 degrees.
In a food processor, puree until fine crumbs:
6 oz. chocolate wafers and
3 ounces of vanilla wafers.
Add: 1/4 cup melted butter,
2 T Kahlua.
(Warren & Libby's note: We usually buy a package of mixed vanilla and chocolate Oreo (or equivalent)
cookies, scrape out the filling, and use them instead of the chocolate and vanilla wafers. One large package
makes enough for two tortes. We use Creme de Cocao if Kahlua isn't on hand, which is usually the case.)
Process until well blended. Press crumbs into bottom and partially up the sides of a 8" or 9" springform pan.
Bake in 350-degree oven for 10 minutes. If crust sags, press back in shape with a fork. Cool to room
temperature. Can be refrigerated or frozen for later use at this point.
Lemon Mousse Filling:
In a saucepan, combine
1 1/4 cups lemon juice
grated peel from 3 lemons
1 cup sugar
2 t unflavored gelatin (one small envelope of Knox gelatin)
Cook and stir over medium heat until sugar dissolves. Remove from heat, pour into large mixing bowl and
allow to cool to room temperature. (To speed this up, we usually set the pan in cold water, then pour the syrup
into the mixing bowl.)
In another bowl, beat until stiff but not dry
4 large egg whites
In yet another bowl, beat until medium stiff peaks form:
2 cups whipping cream
Fold whipped egg whites and cream into cooled lemon syrup. Be sure it is well mixed, but don't mix so much
that the egg whites and cream lose their puffiness. Pour into mocha crumb crust and freeze for at least 8 hours
before serving.
Toppings: Although the recipe doesn't call for it, you can prepare a puree of most any kind of berries to serve over the
top. To puree berries, buy frozen or fresh ones, add a small amount of water and sugar to taste, and cook until boiling.
Put in food processor or blender and puree. Let cool.
You can also top with a bit of whipped cream that has been sweetened with powdered sugar.
Chocolate and Zucchini Cake.
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and
sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes
(test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on
wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
Bananas Foster
from Joy of Cooking
You're going to need to scoop ice cream into dishes right before serving this dish, so get the dishes and a scoop ready
and have vanilla or pecan praline ice cream ready in the freezer.
In a small bowl, mix together
3 Tbs light brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
In another small bowl, set aside 1/2 cup dark rum (+ 1 Tbs brandy, optional)
Peel and cut in half lengthwise, then cut each half into 4 pieces:
4 bananas
In a large heavy skillet, melt
2 Tbs butter
Place bananas in skillet cut side down, cook for 3 minutes, then turn and cook 5 more minutes, just until tender. Scoop
the ice cream into serving dishes now. Do not overcook.
Sprinkle with the brown sugar mixture. Transfer to a heatproof serving dish if you wish. Add the rum mixture to the
skillet, scrape up the bits of banana and sugar and heat until vapor can be seen.
Pour rum over the bananas and (stand back!) light with a match. Stir and serve over ice cream.
Soft and Chewy Molasses Spice Cookies
This recipe comes from Maggie Lloyd
1/3 c. granulated sugar, plus ½ cup for dipping
2 ¼ c. unbleached all-purpose flour
1 t. baking soda
1 ½ t. ground cinnamon
1 ½ t. ground ginger
½ t. ground cloves
¼ c. ground allspice
¼ t. finely ground black pepper
¼ t. salt
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1 large egg yolk
1 t. vanilla extract
½ c. light or dark molasses
1. Preheat oven to 375 degrees and line baking sheets with parchment paper. Place ½ cup sugar for dipping in an 8 or 9
inch cake pan.
2. Whisk flour, baking soda, spices, and salt in medium bowl until combined; set aside.
3. In standing mixer bowl with paddle attachment, beat butter with brown and granulated sugar for about 3 minutes
until fluffy and light. Add yolk and vanilla and continue beating. Add molasses and beat until fully incorporated. Add
flour mixture and beat until just incorporated.
4. Scoop heaping tablespoons of dough and roll between palms into 1 ½ inch balls. Roll balls in sugar and set on
prepared baking sheet 2 inches apart. Bake 1 sheet at a time until bookies are browned, still puffy, and edges have
begun to set but centers are still soft, about 11 minutes.
5. Cool and store in airtight container or zipper-lock plastic bag up to five days.
Chocolate Chip Oatmeal Cookies
Kathleen Barlow gave us this recipe. Best chocolate chip cookies ever.
Cream together:
1 c. sugar
1 c. brown sugar
1 c. margarine
1 tsp. vanilla
Add and beat together
2 eggs
Combine and add to creamed mixture:
½ tsp. salt
1 scant tsp. soda
2 cups oatmeal, ground fine in blender
Stir in:
1 ½ c. chopped walnuts
12 oz. chocolate chips
4 oz. Hershey bar -- finely grated
Can also add:
coconut
wheat germ
milk -- if too dry
Combine all and drop by tablespoon 2 inches apart, on ungreased cookie sheet.
375 degrees for 6 minutes
350 degrees for 11 minute
Russian Tea Cakes
Peggy Gries gave us this recipe, and the cookies have become a necessary part of Libby’s mother’s and sister’s
Christmas packages. Amounts in parentheses are for 1 ½ times the recipe, which is the amount Libby typically makes.
Mix together thoroughly
1 c. (1 ½ c) butter
½ c. (3/4 c.) sifted confectioner’s sugar
½ tsp. (3/4 tsp.) almond flavoring
½ tsp. (3/4 tsp.) vanilla
Sift together and stir in
2 ¼ c. (3 3/8 c.) sifted flour
¼ tsp (3/8 tsp) salt
Mix in
¾ c. (1 1/8 c.) finely copped nuts
Chill dough. Roll into 1 inch balls. Place on an ungreased baking sheet at 400 degrees for 10 – 12 minutes. Bake until
set, but not brown. While still warm, roll in confectioner’s sugar and place on cooling rack. Once cool, roll in
confectioner’s sugar again.
Lemon Bars
Blend and press into a Pam-sprayed 9 x 13 pan. Bake at 350@ about 10 minutes or until light brown:
1 cup margarine
2 cups flour
While the crust bakes, make the filling by combining the following:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 T. lemon juice
Pour over crust. Bake at 350@ for 25 minutes. Cool and sprinkle with powdered sugar. (NOTE:
I sprinkle with powdered sugar while the lemon bars are still warm. Otherwise, all the powdered
sugar seems to fall off.)
Fruit Cobbler
6 cups fresh or frozen berries, peaches, or some combination (Apples don't work
so well in this recipe unless they produce lots of juice.)
1 1/2 C sugar
2 T tapioca
1 t cinnamon
Mix together, put in Pam sprayed 9 x 9 pan. Bake 1/2 hour at 400 degrees, stirring twice to mix fruit with other
ingredients. Remove from oven and add topping.
Topping
1 1/2 C white flour
1/3 C sugar
2 t baking powder
1 t salt
1/2 C milk (non-fat works just fine)
1/4 C oil (canola is best low fat choice)
1 egg (or 1/4 C egg substitute)
Mix milk, oil, and egg together. Add to dry ingredients. Drop by spoonfuls on hot berries.
Bake 20 minutes or until golden brown. Serve warm with Breyer's Non-Fat Frozen Yogurt or, if you're in a mood to
splurge, vanilla ice cream.
Chocolate-Raspberry Thumbprints
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder, preferably Dutch-process
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
2 T. butter, at room temperature
2 T. canola oil
2 T. dark corn syrup
1 large egg
2 t. pure vanilla extract
¼ cup seedless raspberry jam
Confectioners’ sugar for dusting
Preheat oven to 375 degrees F. Lightly oil a large baking sheet or coat it with nonstick spray or line it with parchment
paper.
In a medium bowl, combine four, cocoa, baking powder, baking soda, salt and cinnamon.
In a mixing bowl, beat sugar, butter, oil and corn syrup with an electric mixer until just blend, sopping to scrape down
the sides of the bowl once or twice.
Pinch off pieces of dough and roll between your palms into 1-inch balls. Place 1 inch apart on prepared baking sheet.
Four your thumb and press it into the center of each cookie, fill the indentations with jam.
Bake cookies for 10 to 12 minutes, or unitl firm and dry to the touch. Let cool on baking sheet for 3 minutes, then
transfer to a wire rack to cool completely.
Dust lightly with confectioners sugar before serving.
Fresh Strawberry or Peach Pie
Mix together:
2 tablespoons cornstarch
1 cup sugar
1 cup water
Stir and cook until thick (4 - 5 minutes after it begins to boil); stir constantly. Remove from stove.
Add
1/3 of a 3 oz. package (about ¼ cup) strawberry or peach jello and stir. Let cool. Do not refrigerate.
Have ready
1 9” baked and cooled pie shell
1 quart fresh strawberries or fresh peaches
Clean and halve strawberries or peel and slice peaches. Place in the pie shell. After jello mixture cools, pour over
strawberries or peaches.
Refrigerate for 3 hours.
If desired, top with whipped cream to serve.
Classic Key Lime Pie
From the September, 2007 Bon Appetit and the Old Key Lime House in Lantana, Florida.
Ingredients
Crust
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 14 ounce can sweetened condensed milk
2/3 cup bottled Key lime juice (The Old Key Lime House uses Nellie and Joe's Key lime juice.)
3 large egg yolks
3 tablespoons sugar
3 tablespoons fresh lemon juice
1/4 teaspoon salt
Topping
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Preparation
For Crust:
Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in medium bowl to blend. Add melted butter
and stir to coat well. Press crust into 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
For Filling:
Preheat oven to 275 degrees. Whisk all ingredients in large bowl until smooth. Pour mixture into cooled crust. Bake
until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.
For Topping:
Using electric mixer, beat all ingredients in large bowl until peaks form. Spread atop pie and serve.
Classic Lemon Tart
CRUST
1/4 cup canola oil
1 1/4 cups all-purpose flour
2 Tbsp.sugar
½ tsp. salt
3-5 Tbsp. 1 % or skim milk
LEMON FILLING
2 large eggs
3 large egg whites
1 cup sugar
1/2 cup fresh lemon juice
2 tsp. freshly grated lemon zest
Confectioners' sugar for dusting
MAKE CRUST:
1. In a small bowl, mix oil and 1/4 cup flour until smooth cover and chill in the freezer until partially frozen, about
one hour.
2. In a bowl, whisk remaining I cup flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut
chilled oil-flour paste into dry ingredients until crumbly. With a fork, stir in milk 1 Tb. at a time, just until a soft
dough forms. Turn dough out onto a lightly floured surface and gently knead 7 or 8 times. Press into a disk. Wrap
in plastic wrap and refrigerate for at least 30 minutes or overnight.
3. Position rack in upper third of oven; preheat to 375F. Lightly oil a 10- or 11-inch removable-bottom tart pan or
coat it with nonstick spray.
4. On a lightly floured surface, roll out dough into a 12-inch circle. Drape dough over the rolling pin and transfer it
to prepared pan. Press to fit. Run rolling pin over the top of the tart pan to trim edges. Cover crust with foil and
weight with pie weights, dry beans or dry rice. Place tart pan on a baking sheet.
5. Bake crust for 10 to 12 minutes, or until the surface is set but not at all browned. Remove foil and pie weights
and set crust aside on the baking sheet.
TO MAKE FILLING & BAKE TART:
1. In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and lemon zest.
Pour filling into partially baked crust.
2. Bake tart in the upper third of the oven for about 20 minutes, or until the crust is golden and the filling is set.
Cool on a wire rack for at least 10 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.
Pasta Frolla and Cream-Filled Crostata
La Cucina Italiana December 2002
In the world of tarts and cakes, there are few desserts as beguilingly simple as the sweet crostata. A handful of ingredients
get shaped into any size mold, topped with virtually any filling (In a rush? Use storebought jam), and cooked until just
golden brown. Even better, this crust can be made completely in advance, and you don't have to pre-bake it.
The key to flaky crostata dough, or pasta frolla, is speed. The chilled butter needs to be fully incorporated into the dough
before it begins to soften. The simple heat of your hands or the natural warmth of your kitchen can cause the butter to melt
before you want it to, so work fast. Also, when you're rolling it out, make sure to use as little flour as possible. The more
flour you use, the less pliable the dough.
Pasta frolla keeps for a day or so in the refrigerator, and for up to six months when it's well-wrapped in the freezer. Once
you've mastered the basic recipe, experiment with additional flavorings. Add some orange zest to the crust of a crostata
filled with blueberry jam, or finely ground almonds to pair with a pastry cream filling. For a chewier texture, use brown
sugar instead of white.
PASTA FROLLA
Pasta frolla can be made by hand, in a food processor or in a standing mixer. In a processor, pulse ingredients until a ball
forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms.
1 whole egg
1 egg yolk
1 3/4 cups flour
1 stick unsalted butter, chilled and diced
1/3 cup plus 1 tablespoon sugar
pinch of salt
zest of 1/2 a lemon, grated
Work ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts
coming together, transfer to a work surface, and knead for 3° seconds. Wrap dough in plastic wrap. Flatten and refrigerate
for I hour. Remove dough from plastic wrap, and dust with flour. Preheat the oven to 325°. Lightly dust a flat work surface
with flour, and roll dough about I/4-inch thick. Carefully transfer crust to a tart pan with a removable bottom. Press dough
into mold, and prick bottom and sides with a fork. Roll the rolling pin over the top of the tart pan to remove excess dough
(reserve scraps for another use). Add desired filling and then optional lattice. Bake for about 50 minutes or until crust is
golden brown.
Yields a 12-inch crust, an 8-inch crust with lattice strips, or about 40 small cookies.
One of the most traditional fillings for a crostata is pastry cream, or crema pasticciera. Also used in many other Italian
pastries, the cream isn't difficult to make, as long as you pay careful attention not to let the eggs curdle. Keep whisking!
CREAM-FILLED CROSTATA
pre-made pasta frolla
2 cups whole milk
1 vanilla bean, or 1/2 teaspoon vanilla extract
6 egg yolks
6 tablespoons flour
3/4 cup sugar
Salt
Prepare the pasta frolla as directed in the basic recipe on page 44.
To make the cream: Put all but 1/2 cup of the milk to warm in a pot over low heat. Add the vanilla bean or the
vanilla extract. Just before the milk begins to boil, remove pot from the heat, and let sit for 10 minutes in order to
fully absorb the vanilla flavor. Preheat oven to 325°.
Meanwhile, lightly whisk the yolks in a mixing bowl. Sift the flour into the bowl while whisking gently, making
sure that no lumps form. Whisk in the sugar and then the remaining half cup of milk and make sure to beat out any
lumps.
Remove and discard the vanilla bean. Whisking constantly, pour the warm milk into the egg mixture. Return the
cream to the pot, and put the pot back over the heat. Continue to cook over low heat, still whisking, until it barely
reaches a slow boil. Cook another 2 minutes, stirring constantly. The cream should be the consistency of yogurt.
Transfer cream to a bowl, and let it cool, gently stirring to keep a skin from forming across the top. Spoon cooled
cream into the crust, cover with lattice strips if desired, and gently pull in sides of crust. Bake for 50 minutes or until
golden a brown. SERVES 6 to 8.
Panna Cotta
A classic Italian dessert from Carol Cross
Makes 6 servings
1 T water
1 ½ t. unflavored gelatin
Sprinkle gelatin over water. Let stand for 15 minutes.
Combine and whisk together:
1 c. cream
1 ½ c. unflavored yogurt
1 t vanilla
Over medium heat, stir together
1 c. cream
½ c. sugar
until the sugar dissolves and the mixture simmers.
Remove from heat, add gelatin mixture and stir to dissolve. Mix into the yogurt mixture.
Pour into serving cups and chill.
Top with berry mixture, chocolate, candied fruit, or anything else that seems like a good idea.
Russian Tea Cakes
One of Libby's Christmas treats, this recipe came from Peggy Gries.
Mix together thoroughly
1 cup butter
1/2 tsp almond flavoring
1/2 tsp vanilla
Sift together and stir in
2 1/4 cup flour
1/4 tsp salt
Mix in 3/4 cup finely chopped nuts
Chill dough.
Heat oven to 400 degrees. Roll into 1 inch balls. Place 2 inches apart on an ungreased baking sheet
Bake until set, but not brown, about 10-12 minutes. While still warm, roll in powdered sugar.
Cool. Roll in sugar again.
Makes 4 dozen cakes.
Cocoa Fudge
One of Libby's Christmas treats that was one of her dad’s favorites.
2/3 cup Hershey's Cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup (1/2 stick) butter
1 tsp vanilla flavoring
Lightly butter the pans you want to pour the fudge into -- gift pans or an 8 or 9 inch pyrex pan.
Combine cocoa, sugar, and salt and gradually add milk. Bring to a boil and boil to softball stage, stirring constantly.
Remove from heat, add butter and vanilla. Cool at room temperature. Beat by hand until it thickens and loses some of its
gloss. Move quickly at this point, because the fudge will cool and stiffen quickly. Pour and spread into lightly buttered
gift pans or pyrex pan. Cool.
Cardamom Coffee Cake
Preheat oven to 350 degrees.
In a large bowl, mix well:
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 tablespoon ground cardamom
1/2 teaspoon ground ginger
1 cup brown sugar
3/4 cup white sugar
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
In a smaller bowl, mix well:
3/4 cup canola or corn oil
1 cup buttermilk
1 egg
Pour wet ingredients into dry ingredients and mix well. Oil and flour a baking pan or bundt pan and pour batter into
pan. It will approximately double in size during baking. Bake 40 to 45 minutes until done. Cool for 5 - 10 minutes
before turning out onto cooling rack. Dust with powdered sugar.
Cranberry-Apple Tart
Cooking Light, September, 1997
Filling:
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon grated orange rind
1/3 cup water
4 cups diced Golden Delicious apple
1 ½ cups fresh or frozen cranberries
1 cup chopped pecans or walnuts
Crust:
1 ½ cups all-purpose flour, divided
7 ½ tablespoons ice water
1 ½ teaspoons sugar
½ teaspoon salt
4 ½ tablespoons vegetable shortening
Cooking spray
1 .Preheat oven to 425˚
2. Combine first 5 ingredients in a large saucepan, Stir in diced apple and cranberries, bring to a boil. Reduce heat and
simmer 15 minutes or until cranberries pop; stir occasionally. Remove from heat, add nuts, and cool.
3. Combine ¼ cup flour and ice water, stirring with a whisk until well-blended; set aside. Combine 1 ¼ cups flour, 1 ½
teaspoons sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse
meal. Add ice water mixture; mix with a fork until flour mixture is moist. Gently press two-thirds of flour mixture into
a 4 - inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Repeat procedure with remaining flour
mixture. Roll larger portion of dough still covered, into an 11-inch circle. Roll smaller portion of dough, still covered,
into a 9-inch circle. Chill both portions of dough 10 minutes or until plastic can be easily removed. Working with
larger portion of dough, remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch round removablebottom tart pan coated with cooking spray. Remove bottom sheet of plastic. Fold edges of pastry under; press up sides
of pan. Spoon cranberry mixture into crust; set aside.
4. Working with the smaller portion of dough, remove top sheet of plastic. Cut dough into 1/2-inch strips. Gently
remove dough strips from bottom sheet of plastic; arrange in a lattice design over cranberry mixture. Seal dough strips
to edge of crust. Place tart on a baking sheet.
5. Bake at 425˚ for 40 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Almond Cream
Fresh Ways with Dessert from Time-Life Books
1 ½ cups low-fat milk
4 egg whites
½ cup heavy cream
¼ cup sugar
½ tsp pure vanilla extract
1/8 tsp. almond extract
2 tbsp. amaretto
2 limes, thinly slices, for garnish
Bring 1 cup of milk to a boil in a clean heavy-bottomed saucepan, then immediately remove the pan from the heat.
Whisk the egg whites in a clean bowl until they are frothy. Add the cream, the sugar and the remaining ½ cup of
unheated milk. Whisking constantly, slowly pour the hot milk into the egg-white mixture in a thin, steady stream;
pouring slowly keeps the egg whites from forming clumps. Return the mixture to the saucepan in which you heated the
milk. Stirring constantly, thicken the sauce over medium heat until it coats the back of the spoon -- four to five minutes.
Remove the saucepan from the heat; stir in the vanilla, almond extract, and amaretto. Transfer the sauce to a bowl. Lay a
sheet of plastic wrap directly on the surface of the sauce to prevent its forming a skin, and put the sauce into the
refrigerator until it is chilled, about two hours.
Maggie’s Sandies
We got this recipe from our friend Maggie Lloyd, who got it from the 1968 Better Homes and Gardens Cookbook.
1 c butter
1/3 c granulated sugar
2 tsp water
2 tsp vanilla
2 c sifted all-purpose flour
1 cup chopped pecans or walnuts ( I think toasting them helps)
cream butter and sugar; add water and vanilla; mix well. Blend in
flour and nuts; chill 4 hours. Shape in balls or fingers. Bake on
ungreased cookie sheet at 325 about 20 minutes. Remove from pan; cool
slightly; roll in powdered sugar. Makes about 3 doz cookies.
Revel Bars
Marian Johnston
Mix together
1 cup margarine or butter at room temperature
1 ¼ cups flour
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. soda
Add
1 ¼ cups flour
3 cups quick oats
Put 3 ½ cups of this mixture in the bottom of a sprayed 10x15 pan.
Meanwhile, heat til chocolate and butter are just melted:
1 ½ cups chocolate chips
14 oz can Eagle Brand condensed milk
2 T. butter or margarine
When just hot, add
2 t. vanilla
Spread chocolate mixture on “crust” mixture in the pan.
Top with remaining “crust” mixture and bake at 350 degrees for 25 minutes. Cool completely before cutting into
squares.
Sinful!
NONE OF THE ABOVE
Morgan Middle School Home Economics Class Pie Crust
Mix together:
4 cups flour
2 teaspoons salt
2 teaspoons sugar
Cut in: 1 ¾ cups shortening
Mix together 1 egg
½ cup cold water
1 tablespoon white vinegar
Add liquid to flour mixture.
Divide into four parts and chill 15 minutes or freeze.
Makes 4 crusts
Streusel Topping
Blend with a fork or pulse in a food processor until the mixture resembles coarse crumbs:
2/3 cup all-purpose flour
2/3 cup finely chopped walnuts or pecans
2/3 cup sugar or packed light brown sugar, or a combination
5 T salted butter, melted
1 tsp ground cinnamon
1/3 tsp salt
When thoroughly mixed, sprinkle evenly on the top of a pie or coffee cake.
Maggie’s Granola
From our friend, Maggie Lloyd. We’ve made this at home for years.
Heat oven to 275 degrees.
Mix together in a turkey roaster pan:
1 large (42 oz.) container of old fashioned oatmeal. NOT instant oatmeal!
2 cups wheat germ
1 ½ cup shredded coconut (or less)
1 cup sunflower seeds (or more)
1 cup chopped almonds, walnuts, or pecans
1 cup sesame seeds
Combine in a large jar with a lid that seals (I use an old pickle jar), then shake until thoroughly emulsified:
1 Tbs salt
2/3 cup brown sugar
2/3 cup canola oil
1 Tbs vanilla
1 cup hot water
Stir liquid mixture and pour over dry mixture, mixing thoroughly and breaking up large lumps (we use a hand mixer on
its lowest setting).
Bake at 275 degrees until coconut is light brown, stirring every half hour. This usually takes 1 ½ to 2 hours altogether.
Let cool thoroughly before removing to a container.
Basic Waffle Recipe
12 Qtrs
18 Qtrs
24 Qtrs
30 Qtrs
Flour, cups
1.17
1.75
2.33
2.92
Baking powder, tsp
1.33
2
2.67
3.33
Sugar, Tbs
0.67
1
1.33
1.67
Salt, tsp
0.33
0.5
0.67
0.83
Eggs, separated
2.00
3
4.00
5.00
Milk, cups
1.00
1.5
2.00
2.50
Canola oil, Tbs
4.67
7
9.33
11.67
Mix and sift dry ingredients. In another bowl, combine beaten egg yolks, milk and shortening; add to dry ingredients,
beating until smooth. Fold in stiffly beaten egg whites. Pour into hot waffle iron. Cook until browned.

Online Recipe File

Transcription

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