Cannoli Cheesecake
7 oz pkg cannoli shells
3 tablespoons unsalted butter melted
2 tablespoons sugar
4 cups whole milk ricotta cheese
1 1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 teaspoons pure vanilla extract
1 teaspoon orange zest
5 large eggs
1/3 cup mini chocolate chips
Confectionery sugar for sprinkling
Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2
tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla
and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10
more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate
4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream if desired. Store leftovers in refrigerator,
serves 10.
Black Currant Liqueur and Crème de Cassis based on a recipe from: Food Perestroika
http://userealbutter.com/2013/05/30/black-currant-liqueur-creme-de-cassis-recipe/
24 oz. black currants, washed and stemmed
48 oz. (6 cups) vodka
sugar (amount will depend on the weight of your strained liquid)
Crush the black currants in small batches in a food processor. You don’t want a purée, you just want to maim the currants and break
the skins. Place the currants in a large (2+ quart capacity) glass jar with the vodka. Seal the jar tightly. Shake it up and let sit in a
cool, dark place for a month. When the infusion is ready, strain the liquid through a fine mesh sieve twice. Weigh the liquid.
To make black currant liqueur:
Multiply the weight of your liquid by 20% to get the weight of sugar you need to add to the liquid. [In math speak... weight of liquid =
L, weight of sugar = 0.2 x L]. Stir the sugar into the infusion until it is dissolved. Makes about 2 quarts (probably less).
To make crème de cassis:
Multiply the weight of your liquid by 45% to get the weight of sugar you need to add to the liquid. [Weight of liquid = L, weight of
sugar = 0.45 x L].
Stir the sugar into the infusion until it is dissolved. Makes just over 2 quarts
Black Currant Liqueur, Liqueur De Cassis http://www.food.com/recipe/black-currant-liqueur-liqueur-de-cassis94069?scaleto=2&mode=null&st=true
To make about 2 quarts.
Prep Time: 30 mins
Total Time: 30 mins
Yield: 2 quarts
2 lbs black currants, with a few leaves (about 7 cups)
4 cups brandy or 4 cups eau de vie
1 1/2 cups sugar
2 cups water
Put the bunches of black currants, with their leaves, in a wide mouthed glass jar or a stoneware bottle. Pour in the
alcohol, cover tightly and let macerate for about two months. Drain the flavored alcohol from the fruit. Mix the SUGAR
and WATER, and bring just to a boil. Cool this syrup and add it to the alcohol. Bottle and cork. Keep the bottles of
liqueur for one month before opening.
Je Sais Faire Les Conserves.
Svart Vinbär Saft: Blackcurrant Syrup Recipe (AKA Make Your Own Ribena!)
http://hedgecombers.com/2012/07/30/blackcurrant-syrup-recipe-aka-make-your-own-ribena/
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
500g of blackcurrants (3.3cups?)
300ml water (1.25cups?)
250g-350g sugar, depending on taste (1.3cups?)
1.
Put the berries and water in a bain marie or basin over a pan of hot water. Squash them down well and
simmer gently for about an hour until all the juice is extracted.
2.
Strain through a jelly bag, muslin or fine sieve.
3.
Measure the juice and to each pint, add 250g-350g sugar.
4.
Gently heat through until sugar has dissolved.
5.
Pour the syrup into hot, sterilized bottles, let cool and then pop on sterile lids and it will keep for months in
the fridge. Or freeze ice cube size.
wild raspberry or blackberry cordial Linea Sundstrom (the real thing!) from Billy Jo Tatum's wild foods cookbook--a
relic from my hippie days that's never let me down.
2 quarts fresh berries
2 cups boiling water
2 cups sugar
Crush the berries with a potato masher or the bottom of a jar and put them into a stoneware crock. Add the water. Cover with
cheesecloth and set in a warm place for 24 hours. Stir occasionally. Push the mixture through a fine sieve to remove the seeds. Reserve
the juice and discard the pulp. Add sugar and stir very well. Stir again every 15 minutes for 1 hour (5 times altogether). Strain
through dampened muslin or cheesecloth. Decant into bottles and cork the bottles. Place the bottles on their sides in a cool, dark place
for 4 months. Decant again into clean bottles. This makes 2 quarts.
She notes that the alcohol content various from batch to batch.
Berry Cordial Glen Fredlund
Add about 1 pound of fruit to three cups vodka in a glass or ceramic container. Let that sit for about four weeks in a cool place,
stirring once a week or so. Then strain out the fruit and add about 1 to 3 cups sugar (to taste) and stir to dissolve. Then let that sit for
at least three months. Decant into clean bottles. Glen used black raspberries from Estabrook Park.
Black currant sorbet http://imogenfrench.hubpages.com/hub/How-to-make-blackcurrant-sorbet-a-recipe
Prep time: 30 min
Cook time: 4 hours
Ready in: 4 hours 30 min
Yields: Approximately six
servings
1 lb (500 g) fresh, ripe,
blackcurrants
1/2 lb (250 g) sugar
A big handful of fresh peppermint sprigs, (Alternatively a
few drops of peppermint essence)
Juice of 1 lemon
Put the sugar and water into a large saucepan along with the fresh peppermint, roughly chopped.
Bring to the boil and simmer for about ten minutes, until all the sugar has dissolved fully and the
mixture is starting to become syrupy. This process will smell delicious as the peppermint releases
its aroma. Remove from the heat and allow to cool a little.
Wash and remove any stalks from the blackcurrants, then add to the syrup mixture, and bring the
whole thing back to the boil for another five minutes.
Using a food processor or stick blender, chop and blend the ingredients in order to make the straining process easier. Then pour the whole
lot through a metal sieve, collecting the fruity syrup in a large bowl or tub. Use the back of a ladle or a large spoon to push the pulp
through, but leaving the seeds and any hard bits in the sieve.
Add the juice of one fresh lemon to your collected sorbet mixture, stir and pour into a freezable ice-cream tub. Put a lid on it, then put it
into the freezer
Every hour until it is frozen, remove the sorbet from the freezer and give it a good stir. You can use a whisk the first time, but then it gets
too stiff, so a fork or spoon will do, so long as you mix it thoroughly and break it up to stop ice crystals from forming. If you have an icecream maker you could use this instead.
Once the sorbet has fully frozen it is ready to serve. If it has been frozen for a while it sets quite hard, so you may need to let it thaw for 10
to 15 minutes before you are able to scoop it out.
Farmhouse Butternut Squash Soup
Gourmet | February 2009
http://www.epicurious.com/recipes/food/views/Farmhouse-Butternut-Squash-Soup351412?mbid=epi_widget Yield: Makes 6 (first course) servings
4 bacon slices
3 thyme sprigs
4 large garlic cloves, chopped
2 Turkish bay leaves or 1
California
1 teaspoon caraway seeds
2 pounds butternut squash, peeled,
seeded, and chopped
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored,
and chopped
3 1/2 cups reduced-sodium
chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash,
carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are
tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and
season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
Skinny Shake
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.
Strawberry Rhubarb Baked Oatmeal http://www.skinnytaste.com/2013/05/strawberry-rhubarb-baked-oatmeal.html
Servings: 6 • Size: 1/6 • Old Points: 4 • Weight Watcher Points+: 6 pt Calories: 221.5 • Fat: 5 g • Carb: 41 g • Fiber: 4.4 g • Protein: 6 g •
Sugar: 26 g Sodium: 330 mg • Cholest: 30 mg
For the fruit filling:
2 1/2 cups strawberries, hulled and
quartered
3/4 cup rhubarb, cut into 1/2-inch
pieces
1/3 cup slivered almonds
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 medium ripe banana, sliced thin
1 tbsp honey
1 tbsp cornstarch
3/4 cup fat free milk (or any milk you desire)
1/3 cup honey
1 large egg
For the Oats:
1 tsp vanilla extract
1 cup uncooked quick oats (use GF
oats if Gluten Free)
Preheat the oven to 375° F. Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish.
Combine the strawberries and rhubarb, add honey, sprinkle with cornstarch and toss until fruit is well coated and place in baking dish over the
bananas. Combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey,
milk, egg, and vanilla extract, then add to the oats. Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture
evenly. Sprinkle the remaining almonds over the the top. Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has
set. Serve warm from the oven.
Moroccan Squash Soup Paula Wolfert's. http://www.pbs.org/newshour/rundown/2013/11/paula-wolferts-butternut-squash-soup-and-pan-roastedcauliflower.html 6 cups.
1 yellow onion, coarsely chopped
3 /4 teaspoon mixed spices, preferably ras el hanout
Coarse salt
1/4 teaspoon ground Ceylon cinnamon
1 1/2 tablespoons extra virgin olive oil
1/2 cup heavy cream or crème fraiche
2 pounds butternut, kabocha or calabaza squash, peeled, seeded and cut up, 1/3 to 1/2 cup shredded or crumbled aged feta, dried crottin, pecorino
about 6 cups
Romano or an American-aged goat cheese
2 teaspoons sugar
Salt and freshly ground black pepper
1/2 cup tomato sauce
In a medium sized casserole, preferably earthenware or enameled cast iron, toss the onion with the salt and oil, cover and cook over medium low heat
until the pot is hot and the onion is soft, about 10 minutes. Add the squash to the casserole with the sugar, cover with a sheet of parchment paper and a
lid and steam for 20 minutes.
Add the spices, tomato sauce and 1 quart hot water to the casserole, bring to a boil and cook at a simmer until everything is tender, about 20 minutes.
Transfer the soup in batches to a blender, and puree until smooth. Add the cream and half the cheese to the last batch of soup in the blender, and puree
until velvety.
Reheat the soup, and season with additional salt and pepper to taste. Ladle the soup into warm bowls, and top each portion with a light sprinkling of
the remaining grated cheese.
Note to the Cook: When reheating, if the soup thickens too much, thin it with hot water and readjust the seasoning.
Green Zebra Tomato Jam (Chutney) http://www.foodandwine.com/recipes/hush-puppies-with-green-zebratomato-jam Contributed by Clayton Miller
1/4 cup sugar
1 garlic clove, very
finely chopped
2 pounds Green Zebra tomatoes, cut into 1/2-inch
dice
1/4 teaspoon cayenne pepper
1 1/2 teaspoons
ground cumin
1/2 cup apple cider vinegar
1/2 cup honey
One 1-inch cinnamon stick
Salt
1 tablespoon finely grated fresh ginger
Vegetable oil, for frying
In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon
stick, cumin and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until
thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer
the jam to a bowl and let cool.
Green Tomato Pie http://www.honeyandjam.com/2012/08/green-tomato-pie-kids-farm-to-table-camp.html
1 Basic Tart/Pie Crust (this one is my favorite.)
1/8 teaspoon salt
3/4 cup packed light brown sugar
4 cups finely chopped green tomatoes
1/2 cup plus 1/2 teaspoon granulated sugar
1 tablespoon fresh lemon juice
6 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut into piece
1 teaspoon ground cinnamon
Preheat the oven to 425 degrees F.
9-inch pie pan.
In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2
tablespoons of the flour mixture across the bottom of the prepared piecrust. Add the tomatoes and lemon juice to the bowl
with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell, and dot with the butter.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes.
Green Tomato Pie #1
1-1/2 cups sugar
5 tablespoons all-purpose flour
3 cups thinly sliced green tomatoes (about 4 to
5 medium)
1 teaspoon ground cinnamon
1 tablespoon cider vinegar
Pinch salt
Pastry for double-crust pie (9 inches)
1 tablespoon butter
In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. 2.
Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a
lattice crust. Trim, seal and flute edges.
Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature.
Store in the refrigerator.
Yield: 6-8 servings.
Green Tomato Pie #2
6 to 8 medium green tomatoes
3/4 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1 tablespoon butter
1/2 teaspoon salt
pastry to 9-inch 2-crust pie
1/4 teaspoon ground cinnamon
Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and
cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into
tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand
until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal
edges, crimp, and cut several small slits in crust to allow steam to escape.
Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.
Curried Apple Chutney Ball & Liz Gross
Yields about 10 pints
2 quarts chopped, peeled, cored apples (about 16
medium)
2 pounds raisins
4 cups brown sugar
1 cup chopped onion
1 cup chopped sweet red pepper
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry power
2 teaspoons salt
2 hot red peppers, chopped
1 clove garlic, minced
4 cups vinegar
COMBINE all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle
hot chutney into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10
minutes in a boiling-water canner.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Apple Cobbler Perfected Kate Nelson
5 cups Peeled & Sliced Wolf River apples
3/4 cup Sugar
1/4 teaspoon Salt
A Sprinkle of Lemon Juice
1/2 teaspoon Vanilla Extract
1/4 teaspoon of cinnamon
1/4 teaspoon of Penzey’s Baking Spice
1 teaspoon of corn starch
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/2 cup Butter (I recommend Freis Von Kiel butter, found at
Outpost)
1/2 cup Whole Milk
1 whole Egg
Preheat oven to 400 degrees.
In a bowl, combine apples, sugar, 1/4 teaspoon salt, lemon juice, vanilla extract, cinnamon, “Baking Spice, and cornstarch.
Stir and set aside. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together.
Add butter, then cut together with a pastry cutter or two butter knives. Beat egg and milk together. Pour into flour mixture and
stir with a fork until just combined. Pour apples into a buttered 8x8 or 9x9 baking dish. Tear off pinches of dough and drop it
onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
Moroccan Butternut Squash Chickpea Stew from Smitten Kitchen
Serves 6 to 8.
1 tbsp unsalted butter
1 tbsp olive oil
2 cups cooked chickpeas, drained
1 medium yellow onion, small dice
14 oz. diced tomatoes, with juices
4 cloves garlic, minced
pinch saffron threads (optional)
2 tsps ground cumin
1/2 preserved lemon, finely chopped
1 cinnamon stick, about 3-inches
Salt and black pepper
1 cup brined green olives (Castelvetrano
olives)
1 lb. butternut squash, large dice
cooked couscous – about 2 cups uncooked
3/4 lb. red potatoes, large dice (author plans
to omit)
2 cups low-sodium chicken or vegetable broth
Heat the butter and olive in a large and deep heavy-bottomed saucepan over medium flame. When hot, add onions, garlic, cumin, and cinnamon. Sauté
until the onions are translucent (~5 minutes). Stir in the butternut squash and potatoes (if using). Add salt and pepper to taste. Cook until tender –
about 3 minutes and then add the broth, chickpeas, tomatoes, and saffron. Bring to a boil and then reduce heat to a simmer. Cover with a tight-fitting
lid for about 10 minutes until the squash is fork-tender. Remove the pot from the burner and stir in the chopped preserved lemon and the olives. Ladle
the stew over cooked couscous and garnish with cilantro, toasted almonds, plain yogurt, and hot sauce.
Garnish: chopped fresh cilantro, toasted slivered almonds, plain (greek?) yogurt, hot sauce of your choice
French Lentils with Onions and Preserved Lemon
http://whatjuliaate.blogspot.com/2011/04/french-lentils-with-onions-and.html
1 cup French/small lentils
2 cups water
2 medium onions, in thin wedges
olive oil
½ preserved lemon, rind only
Salt
Parsley or celery leaves
Boil the lentils in the water for about twenty minutes, until the lentils are tender.
Meanwhile, saute two medium onions (I like to slice them into thin wedges) in some olive oil until soft, and browned. Add the
cooked and drained lentils (save the cooking liquid). Dice a half of a preserved lemon, without the flesh (I like to reserve the
lemon flesh for salad dressings--somewhat milder and just as lemony). Mix well over medium to low heat. Add about a quarter
of a cup of the reserved liquid and simmer on low. To finish, I sprinkled a good pinch of salt, and a handful of chopped celery
leaves (parsley is fine, too).
Serve with crusty bread or oven roasted potatoes.
Butternut Squash Gratin http://www.takepart.com/article/2012/10/19/cheap-sustainable-delicious-butternut-squashgratin?cmpid=foodinc-fb
Serve 6
3 tablespoons unsalted butter
1 (2 -pound) butternut squash
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
2 tablespoons fresh thyme leaves
1/2 cup heavy cream
Preheat oven to 350°F. Butter a 9-inch baking dish
with 1 tablespoon butter.
Peel and seed squash, then thinly slice using a hand slicer, such as a Mandoline slicer. Layer half the squash in baking dish,
sprinkling some of salt and pepper between each layer. Sprinkle 1/2 of cheese and thyme over squash. Continue layering squash
with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish with
foil and bake until squash is tender, about 45 minutes. Remove foil from baking dish and preheat broiler. Broil gratin until
top is browned about 4 minutes. Serve.
Winter Quinoa Salad with Pear and Squash http://scarboroughfoodfair.blogspot.com/2013/01/winter-quinoa-salad-with-pearand-squash.html
1 1/2 cups butternut squash cut into 1/2 inch cubes OR oven roasted
sweet potato
1/2 cup quinoa
1 1/2 cups water
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
salt and pepper to taste
1 pear, halved, cored, and diced
1/3 cup oil-packed sun-dried tomatoes, drained and halved
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil (or omit)
slivered almonds
feta cheese
Place the squash in a microwavable bowl, cover with plastic wrap, and microwave on high for 7-8 minutes, or until tender when pierced with a knife.
Let cool to room temperature.
In a medium saucepan, combine the quinoa, water, soy sauce, sesame oil, cinnamon, allspice, salt and pepper. Bring to a boil over medium-high heat,
then reduce to low, cover, and simmer for 10 minutes. Remove from the heat and let stand for 10 minutes and then fluff with a fork. Let cool to
almost room temperature. Gently fold in squash, pear, and tomatoes.
In a small bowl whisk together the vinegar, mustard, and olive oil. Spoon over the quinoa mixture and toss lightly. Arrange the salad on a platter or
individual plates and serve and top with slivered almonds and feta cheese. Serve warm or chilled.
No-Churn Coffee Ice Cream Nigella Lawson via NPR
10.53 fl oz (.658 pint)
double cream
6 oz (ounce) condensed
milk
2 tablespoon(s) espresso liqueur
2 500ml (2.11 cups) airtight tubs or
containers
2 tablespoon(s) instant
espresso powder
Whisk all the ingredients together until soft peaks form, and you have a
gorgeous, caffe-latte-coloured airy mixture, and then fill airtight containers,
and freeze for 6 hours or overnight. Serve straight from the freezer.
You don't make a custard and you don't need an ice-cream maker. You could
(and I often do) serve it with a chocolate sauce but my absolute favourite way
of eating this is by squidging it into little brioches, like sweet burger buns, as
they do in the south of Italy.
Note: the alcohol in the liqueur keeps it from developing ice crystals.
Oven Roasted Sweet Potatoes with Balsamic Vinegar
Scrub, but don’t peel, and cut sweet potatoes into equal sized wedges. Spread in a single layer on a baking sheet sprayed
with vegetable oil spray. Bake at 450˚F for 15 minutes, turn, bake another 15 minutes, check for doneness and bake
longer if necessary.
Preheating the baking sheet may make crisper fries.
Drizzle with good quality balsamic vinegar such as fig balsamic vinegar. Toss. The warm potatoes will soak up the vinegar.
They won’t be crisp, but they are heavenly!
Alternately, sprinkle with your choice of spices, chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice,
garam masala, Cajun seasoning, etc., before baking and skip the balsamic.
Fried Okra Chris Mixon
Okra
a little garlic powder and cayenne
Cornmeal
buttermilk
salt, pepper
Cut okra in 1/2 inch pieces, soak it in buttermilk and let it drain (you don't want it too wet) then coat it (a few pieces
at a time) in the meal right before you drop it in HOT oil. You don't need to drown it but use enough oil to brown it
evenly while turning frequently.
It took me a couple of tries to get it right so don't give up.
You can also just saute it without the meal. in less oil or butter.
Whipped Ricotta Topping JSOnline
3 cups ricotta cheese, well drained
2/3 cup sugar
1 1/8 cups whipping cream
1 ½ teaspoons vanilla extract
In a bowl, combine ricotta cheese and sugar and whip until smooth. Mix in vanilla.
In a separate bowl, whip cream until stiff and fold into ricotta mixture. Refrigerate until ready to
use. Good for use in trifle.
Swedish Rice Pudding Pancake Sanford D’Amato
¼ cup (1 ½ ounces) raisins
3 tablespoons aquavit or vodka
¾ cup (5 ounces) jasmine rice, rinsed in a
colander under warm water
3 cups water
2 cups whole milk (divided)
6 tablespoons sugar
2 bay leaves
1 (3-inch) cinnamon stick
2 pieces orange peel (½-by-2-inch with no
pith)
¼ teaspoon ground cardamom
1 whole star anise
1/16 teaspoon ground mace
1/16 teaspoon kosher salt
¼ teaspoon loose-pack saffron
2 eggs
¼ cup half-and-half cream
2 teaspoons salted butter
Unsweetened Greek yogurt for garnish
Good-quality berry preserves for garnish
Place raisins in a small saucepan with the aquavit or vodka, and bring to a boil. Cover, let cool and reserve.
Place the rinsed rice and the water in a large sauce pot. Bring to a boil, stirring. Allow to boil 30 seconds, then drain in a strainer. Return rice to pot,
then add 1 ¾ cups of the milk, the sugar, bay leaves, cinnamon stick, orange peel, cardamom, star anise, mace, salt and saffron.
Bring to a simmer three-fourths covered, stirring periodically so rice does not stick to bottom of pan, and simmer about 20 minutes until rice is fully
cooked and mixture is thick but still moist - the consistency of rice pudding. Transfer to a bowl, fold in the reserved raisins and liquid, and let
cool. When cool, remove whole spices.
When rice is almost room temperature, in another bowl, whisk together the eggs, half-and-half and remaining ¼ cup milk. Add to rice mixture and,
with a rubber spatula, mix together.
Preheat oven to 375 degrees. Place a nonstick ovenproof 10-inch saute pan over medium heat. Add the butter, swirl it around and, when bubbling, add
the rice mixture and even it out.
Place in preheated oven and bake 20 to 25 minutes, until pancake is set and cooked. Remove from oven and carefully invert onto a plate. Serve warm or
at room temperature with a dollop each of the unsweetened Greek yogurt and the preserves.
Baked Sweet Potato Latkes OrganicGardening.com
Serves: 15
2 pounds grated sweet potatoes
1 medium onion, finely chopped
2 eggs, beaten
1/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Preheat the oven to 400ºF. Coat two baking sheets with cooking spray.
2. In a large bowl, combine all ingredients. Drop by quarter-cupfuls onto the baking sheets. Flatten with a
spatula.
3. Bake for 25 minutes. Flip and bake for an additional 10 minutes.
Nutritional Facts per serving
Calories
Fat
Saturated fat
Cholesterol
Sodium
72.5 cal
0.7 g
0.2 g
28.2 mg
127.1 mg
Carbohydrates
Total sugars
Dietary fiber
Protein
14.6 g
2.9 g
2.1 g
2.1 g
Jesse's Favorite Crispy-Baked Potato Pancakes JSOnline
Makes about 18 pancakes
¼ cup virgin olive oil (divided)
1 teaspoon salt
2 pounds Idaho potatoes, peeled
½ teaspoon black pepper
5 whole green onions, ends trimmed and minced
1 large egg plus 1 large egg white, lightly beaten
5 tablespoons flour
1 cup sour cream and/or applesauce for serving
Preheat oven to 450 degrees. Brush two baking sheets liberally with the olive oil, reserving a tablespoon.
Using a hand grater or the shredding dish of a food processor, grate the potatoes and transfer them to a large mixing bowl.
Add minced green onions, flour, salt and pepper. Mix and add egg and egg white and reserved tablespoon of oil, and stir
to mix.
Drop batter by large spoonfuls onto the oiled baking sheets. Press lightly to flatten and form circular pancakes, about 3
inches in diameter.
Bake in preheated oven 10 to 12 minutes, until golden brown on the tops. Using a spatula, flip pancakes over and flatten
them. Bake another 5 to 6 minutes, or until golden brown. Let pancakes cool slightly on the baking sheet before arranging
on a serving platter, and serve with sour cream and/or applesauce on the side.
Fall Panzanella Braise Restaurant (Italian bread salad)
Makes 6 servings
Lemon Pepper Vinaigrette (see recipe)
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
2 cups assorted mushrooms, thinly sliced
Salt and pepper to taste
¼ cup thinly sliced red onion
½ cup feta cheese, broken into pieces
¼ cup sage - sliced chiffonade
4 cups ciabatta bread, cut into cubes, toasted and cooled
Prepare lemon pepper vinaigrette and set aside.
Heat oil in sauté pan over medium-high heat. Add garlic and sauté until soft. Add mushrooms and sauté until golden
brown and tender. Season with salt and pepper. Toss warm mushrooms with red onion, feta, sage and toasted bread cubes.
Add lemon-pepper vinaigrette to taste. Toss to coat and season to taste with salt and pepper.
Lemon pepper vinaigrette:
¼ cup fresh lemon juice
¾ cup extra-virgin olive oil
2 tablespoons freshly cracked pepper, or to taste
Salt to taste
2 cloves garlic, crushed
In a small bowl, combine lemon juice, pepper and garlic. Gradually whisk in oil. Season with salt to taste.
Raw Sesame Kale Recipe Care2
http://www.dailyunadventuresincooking.com/recipe/raw-sesame-kale-recipe/
(serves 2)
1 very big bunch kale
2 tablespoons sesame seeds
3 teaspoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoons brown sugar
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 30 minutes
Calories (approx. per serving): 80
Wash the kale and remove any thick stems. Cut into 1 cm long ribbons and place in a strainer. Sprinkle with a teaspoon
of salt and rub the salt in vigorously. Let sit for 15 minutes.
Meanwhile make the dressing. In a small frying pan toast the sesame seeds over low heat until fragrant. Combine with the
remaining ingredients. If you want something much more similar to gomaee you can put the mixture into a food
processor.
After twenty minutes, give the kale a good squeeze and release any of it's liquid. Rinse under cool water and squeeze dry
again. Toss with dressing. This can be made ahead.
Kale Mallung (Sri Lankan Kale and Coconut) Care2 http://blog.fatfreevegan.com/2011/08/kale-mallung-sri-lankan-kale-withcoconut.html
Number of servings (yield): 4
“Mallung is a dry dish, so resist the temptation to add much water. I made mine mild so that I could taste the kale and coconut, but feel free to use
more peppers and even keep some of the seeds in for added heat.” Article comments that this is high fat.
1 medium red onion, chopped
generous grating of black pepper
1 to 2 hot chile peppers, seeded and chopped
1/2 cup shredded coconut, fresh or frozen, not dried
12 ounces kale, stems removed and chiffonaded
1 to 2 tablespoons lime juice
1/4 teaspoon ground cumin
salt to taste
Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften and turn
pink. Add water by the tablespoon if needed to prevent sticking.
Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook, stirring every
minute or so, until kale is wilted but still bright green, about 4 to 5 minutes. Add the coconut and 1 tablespoon lime
juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and
salt to taste. Serve hot or cold.
Preparation time: 10 minute(s) | Cooking time: 10 minute(s)
Nutrition (per serving): 94 calories, 34 calories from fat, 4.1g total fat, 0mg cholesterol, 40.5mg sodium, 460.9mg potassium, 13.9g carbohydrates,
3.3g fiber, 1.3g sugar, 3.7g protein, 3 points.
Sweet Potato and Apple Soup with Cheese and Walnuts Real Simple Magazine & Brenda Cullin
Serves 4
2T olive oil
1 medium onion, chopped
Kosher salt and black pepper
2 lbs. medium sweet potatoes (~3) peeled & cut in ¾”
pieces
3 apples (Granny Smith or Pink Lady), 1 peeled and
chopped, & 2 thinly sliced
2 c. low-sodium vegetable broth
Pinch ground nutmeg
4 oz. blue cheese (Gorgonzola or Stilton)
1/3 c. walnuts
16 crackers or crostini
Fry onion, salt & pepper until tender, 6-8 min. Add sweet potatoes, chopped apple, broth, nutmeg & 1.5 cups water. Bring
to boil, reduce, simmer covered until potatoes are tender, 12-15 min. In batches, puree in blender until smooth. Add water
to achieve desired consistency.
Serve with blue cheese, walnuts, crackers and sliced apples.
Brenda’s friend’s version: more Caribbean, use coconut milk, and sweet spices, and leave chunky
Curried version: skip cheese and walnuts. add curry powder, garam masala, coconut or coconut milk, dried apricots;
blend
Baked Pasta with Butternut Squash and Ricotta WeightWatchers & Liz Gross
16-1 cup servings
20 oz (3 cups) uncooked butternut squash, fresh, peeled and cubed
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp fresh thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with
cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and
mash.
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook
pasta according to package directions; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat,
whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2
1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to prepared 2.5-3 qt baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top
is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Bake longer if using
cold squash.
Meringue Cookies Wisconsin Electric Cookie Book 1997
Makes 5 dozen.
3 egg whites
1/2 t cream of tartar
1/8 t salt
2 ¼ c powdered sugar
1 t extract
2 c broken pecans or chocolate chips (optional)
Food coloring (optional)
Beat salt and egg whites until foamy. Beat in cream of tartar. Slowly add the powdered sugar and beat until very stiff.
Fold in vanilla and pecans. Drop by teaspoonfuls on (greased cookie sheet?) or on parchment paper(?). Bake at 275F for
15-20 minutes.
Roasted Butternut and Sweet Potato Curry Soup Michael Law
3lb butternut squash
2-3 medium sized sweet potatoes, peeled and cubed (optional, will provide a
nice, sweeter soup)
3tbsp olive oil
2tbap unsalted butter
1 onion diced
1 head of garlic
2 carrot, peeled, and, diced
1tbsp curry powder
6 cups chicken broth (low sodium)
2 cups water
salt and freshly crack black pepper to taste
1 cup thirty-five percent cream (optional) or greek yogurt
chives, for garnish, coarsely, chopped
1. preheat your oven to 350F
2. slice the squash in half. pour the olive oil into your hands and rub the cut face of the squash. Slice the top off of the head of garlic, sprinkle some salt
and pour some olive oil on the open cloves of garlic, wrap in tin foil.
3. place the cubed sweet potatoes and squash cut side down on a baking sheet and roast in the middle of the oven for about 40 – 60 minutes or until
cooked through. Put the tin-foiled garlic in as well to roast.
4. Melt the butter in a soup pot over a medium high heat and add the onion and carrots. saute for 4 minutes. reduce the heat to medium and the garlic
and curry powder. saute for 2 minutes longer. the butter will act upon the curry powder and garlic. combined with the onion, it will fill your kitchen
with an incredible aroma that will set everybody a salivating.
5. using a big spoon, scoop the squash out of the its skin and into the soup pot. chuck the skin. Add the roasted sweet potatoes, pour in the chicken stock
and water and stir to mix well. turn the heat up to medium high and bring to a gentle boil. cover the pot and simmer for 20 minutes so that all the
flavours blend nicly. simmer for 20 minutes so that all the flavours blend nicely.
6. remove the soup from the heat and puree, either in blender or using a hand mixer. at this point you can let the soup sit till it's serving time.
Optional step: when ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally.... do not let the soup boil.
7. divide the soup amoungst the serving bowls and sprinkle with chives. Serve immediately. Option is to add a dollop of greek yogurt on top of the soup
when serving if heavy cream is not used.
Provencal Flat Bread (Fougasse) Cooking Provence, by Antoine Bouterin (via Kathleen Kavanagh)
2 packages yeast
¼ cup sugar
2 cups lukewarm water
1/4 cup olive oil
5 ¾ cups flour (half of this can be whole wheat flour)
5 tablespoons Parmesan cheese
2 ½ teaspoons chopped rosemary leaves
½ tsp. black pepper
2 ½ teaspoons salt
Mix yeast, sugar and water in a small bowl. Let sit about 5 minutes until it foams. Combine yeast mixture and olive oil in large
mixing bowl. Mix with electric mixer (or using paddle on Kitchen aid mixer) 10 seconds. Add cheese, rosemary, pepper and salt to
liquid in bowl, then slowly mix in the flour until dough is smooth and stiff. Knead by hand (or by machine) about 5 minutes, until
firm and elastic (if you hold the dough up against your cheek it should feel like a baby’s butt). (While you are kneading, fill a large
bowl [your rising bowl] with hot water). Dump the hot water out of your rising bowl, dry it and oil it generously with olive oil. Place
kneaded dough in the oiled bowl, turn dough so it’s covered with oil, cover bowl with plastic wrap, and place bowl in warm spot to rise
(I put the bowl on top of a heating pad set on “low”). Let rise about 45 minutes (until double in volume) This rises fast thanks to all
that yeast. Preheat oven to 375 degrees. Once risen, punch dough down, flatten it out and roll/stretch it into a 12X18 rectangle. Place
on greased baking sheet and let rise 10 minutes. With a sharp knife or razor blade stab small gashes in the top every 2 inches or so (so
it doesn’t puff up too much), brush with olive oil and then garnish with any or all of the following: garlic, onions, pine nuts, olives,
sun dried tomatoes, coarse salt, rosemary leaves. Bake 30 to 40 minutes until golden.
Mushroom Barley Risotto http://www.jsonline.com/features/recipes/129703673.html
Makes: 6 servings Prep time: 10 minutes. Cooking time: 55 to 60 minutes.
2 T extra-virgin olive oil
1 T chopped fresh thyme
1 onion, chopped
2 cloves garlic, minced
1 pound mixed chopped mushrooms (button, cremini, and/or
shiitake)
1 c pearl barley
5 c vegetable broth
3 T chopped fresh parsley
2 T chopped fresh chives
In a large soup pot, heat olive oil over medium heat. Sauté onion about 5 minutes or until translucent. Add mushrooms
and sauté until golden brown, about 10 minutes. Stir in herbs and garlic. Then, stir in barley and cook, stirring
constantly, 1 minute. Add broth and bring to a boil.
Reduce heat, cover and simmer 30 to 35 minutes, stirring occasionally. Uncover and continue cooking until most of the
liquid is absorbed and barley is tender but still slightly firm. This should take about an additional 10 minutes.
Remove from heat, season with salt and pepper and serve immediately.
Apple Crisp Bill Modesitt's Mom
4 cups peeled and sliced cooking apples
1 T lemon juice
1/3 cup flour
1 cup Oats (quick, uncooked)
1/2 cup firmly packed brown sugar
1 T cinnamon
1/3 cup butter or margarine melted
Place apples in a shallow baking disk. Sprinkle with lemon juice. Combine the dry ingredients, add melted butter and
mix until crumbly. Sprinkle crumb mixture over apples. Bake in preheated oven at 375F for 30 minutes or until apples
are tender.
Peach Crisp Lois’ rendition
4 cups peeled and sliced peaches
1 T lemon juice
1/3 cup flour
2 cup Oats (quick, uncooked)
1/3 cup firmly packed brown sugar
1 T cinnamon
1/4 cup butter or margarine melted
Chopped walnuts (optional)
I will sometimes put some cut up peaches in a small single serving glass container and sprinkle with the crumbs and
microwave until the peaches are soft and bubbly.
Thai Cucumber Salad Recipe Dave McIntosh http://knol.google.com/k/thai-cucumber-salad-recipe#
4 T sugar
1/2 t salt
1/2 c unseasoned rice vinegar *
1/2 c cold water
2 medium cucumbers
2 medium scallions, pearl onions, or 1 small sweet onion
1 medium green jalapeno pepper
1 T fresh Thai basil, chopped **
Red pepper flakes, optional
Whisk the sugar, salt, vinegar, and water together until the dry ingredients are dissolved. Chop the scallions on an angle
starting from the white bulb up the stem about two inches into the green stems. Squish them a bit to separate them into rings.
Add to the bowl. Cut the jalapeno in half lengthwise. Scrape out the seeds. If you don't want it too hot, cut out the white ribs.
Like heat? Leave the ribs in there. Thinly slice the jalapeno and add to the bowl. Peel the cucumbers and run the tines of a fork
lightly along the exterior flesh so that it makes scratches in the surface. Scoring the cuke like this is not necessary, it just
makes it look cool. Cut the cuke in half lengthwise and scoop out the seeds with a teaspoon. Cut the cuke into 1/8 inch slices.
Add to the bowl. Add the basil. If you are using cilantro, add it now. Stir the bowl, coating the ingredients with the dressing,
cover and let it marinate in the refrigerator at least 30 minutes to 2 hours.
Serve chilled. If you plan to use chopped peanuts as a topping, add them at the last minute so they don't get soggy.
Spicy Rhubarb Chutney http://www.recipezaar.com/Spicy-Rhubarb-Chutney-9467
5 -7 half pints
Part 1
(1/3)
(full)
2/3 c.
2 c.
½ c.
Part 2
(1/3)
(full)
cinnamon
2 c.
6 c.
rhubarb, 1/2 inch pieces
½ t.
ground cloves
1
3
small jalapenos, with
seeds minced
1/6 t.
½ t.
black pepper
2/3 t.
2 t.
minced ginger
1/6 t.
1/2 t.
cayenne pepper
1 t.
3 t.
minced garlic
1/3 c.
1 c.
chopped onion
1/3 c..
1 c.
golden raisins
(1/3)
(full)
packed brown
sugar
2/3 t.
1 ½ t.
1 ½ c.
cider vinegar
1/6 t.
1/3 t.
1 t.
ground ginger
1/3 t.
1 t.
salt
1/3 t.
1 t.
ground allspice
In a large heavy saucepan combine the ingredients of part 1. Bring to a boil and stir to dissolve sugar. Add the ingredients of part 2.
Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours.
Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes. Alternately, freeze.
This is a great recipe for grilled pork or chicken. If the heat scares you, de-seed the peppers.
Raw Tuscan Kale Salad Adapted from Peter Hansen and the Raw
Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa
Clark's In the Kitchen with A Good Appetite 101 Cookbooks
http://www.101cookbooks.com/
1 bunch Tuscan kale (for ex: black or lacinato), finely
chopped
Shallots, chopped
1/4 cup (or small handful) ricotta salata, chopped (or
grated pecorino cheese, plus additional for garnish)
3 tablespoons extra-virgin olive oil, plus additional for
¼ t kosher salt
garnish
Freshly ground black pepper to taste
Freshly squeezed juice of one lemon (scant 1/4 cup or
~50ml)
Remove kale stems and discard. Slice the kale into 3/4-inch ribbons, or thinner. You should have 4 to 5 cups. Place the
kale in a large bowl.
Chop the shallots, mix with the salt, pepper, olive oil and lemon and whisk to combine. Add kale and cheese, and toss
very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve
topped with the additional cheese, and a drizzle of oil.
NOTE: Peter says the kale will become bitter after cutting if left for more than 1 hr.
Koshary (Egyptian Pasta, Rice and Lentils with Tomato Sauce) JSOnline
4 main-dish servings
1 cup white rice, cooked, warm
1 cup macaroni, cooked, warm
1 cup lentils, cooked, warm (30- 45 min)
2 tablespoons olive oil plus oil to fry onions
2 cups tomato sauce or crushed
tomatoes
½ to 1 teaspoon crushed red pepper
flakes
1 onion finely chop
Ground cumin, cinnamon or baharat
spice mix to taste (optional)
1 onion thinly slice
Salt and pepper to taste
2 to 3 cloves garlic, minced
Lemon wedges for garnish
While the rice, pasta and lentils are cooking, heat the 2 T. olive oil & sauté the chopped onion and garlic until translucent and wilted, 3-4
minutes. Add tomato sauce and pepper flakes. Add cumin, cinnamon or baharat spice if desired. Reduce heat to medium-low and simmer for
10-15 minutes. Season with salt and pepper to taste. Set aside.
Fry sliced onion and fry until brown and crispy, stirring regularly. Drain on paper towels.
To serve: Combine rice, macaroni and lentils, season with salt and pepper. Top servings with tomato sauce and crispy fried onions. Serve hot or
at room temperature. Garnish with lemon wedges to squeeze over portions.
Variations: Can also be served with a spoonful of cooked chickpeas on top or cooked chunks of chicken or lamb stirred in.
Rhubarb Broth with Rhubarb Barquette JSOnline
8 to 10 servings
1 piece (1 ½ oz.) fresh ginger, sliced
1 clove
1 small 2-inch cinnamon stick
½ piece star anise
1 small bay leaf
½ t. whole allspice, crushed
¾ t. black peppercorns, crushed
Cookie Dough (see recipe)
Pinch of ground nutmeg
Frangipane (see recipe)
½ cup plus 2 tablespoons sugar
Whipped Cream (see recipe)
4 ½ cups dry white wine
3 lbs trimmed rhubarb stalks, cleaned (divided)
Cinnamon sugar (¼ cup sugar mixed with ¼ t. ground
cinnamon)
Kosher salt
Your favorite ice cream
Sugar
Powdered sugar
Cookie Dough:
3 oz. (scant ½ cup) sugar
8 oz. (1 ¾ cups) flour
¾ cup (1 ½ sticks) butter, room temperature
¼ t. vanilla extract
1 large egg, room temperature
Frangipane:
2 oz. (about ¼ cup) almond paste
1 small egg, room temperature
2 oz. (about 5 tablespoons) sugar
1 oz. (about 3 tablespoons) flour
¼ cup (½ stick) butter, room temperature
Whipped Cream:
1 cup heavy whipping cream
2 T sugar
¼ t. vanilla extract
Place ginger, clove, cinnamon, anise, bay leaf, allspice, peppercorns and nutmeg in a piece of cheesecloth and tie to form a bag.
In a large pot, combine sugar and wine. Add spice bag, bring to a boil, turn off & cover. Let steep 1 hr.
Add 2 ½ lbs of rhubarb chopped into ½-inch pieces. Turn heat back on and simmer rhubarb until completely tender. Turn off
heat, remove spice bag and squeeze into broth. Pass rhubarb mixture through a food mill. Adjust seasoning with a pinch of salt
and/or sugar, if desired. Refrigerate until ready to use (will be served cold).
Prepare cookie dough, frangipane and whipped cream.
To finish dessert: Preheat oven to 375 degrees.
Take 8 to 10 (3 ½-inch) barquette molds or 8 to 10 4-inch round tart pans and fill with cookie dough to an even thickness of
1/8 to ¼ inch. Refrigerate 15 to 20 minutes if dough is soft.
Spread a thin layer of frangipane on bottom layer of dough in each shell. Slice remaining ½ pound rhubarb into about ¼-inch
pieces and "shingle" over frangipane, dividing evenly. Sprinkle with cinnamon sugar and bake in preheated oven about 15
minutes until golden brown. Cool slightly.
To serve, place a large tablespoon of whipped cream on one side of a serving bowl to support the barquette. Place another
tablespoon across from the other. Divide chilled rhubarb "soup" evenly between bowls. Unmold barquettes and place on top of one
dollop of whipped cream. Place a scoop of ice cream on the other dollop and serve, sprinkled lightly with powdered sugar.
Cookie Dough:
In bowl, cream sugar and butter. Add egg to make emulsion. Add flour and vanilla and blend - do not overmix. Refrigerate ½
hour before using.
Frangipane:
In food processor, grind almond paste with sugar. Add butter and process until smooth. Add egg and emulsify. Pulse in flour
until just combined; do not overmix. Refrigerate.
Chicken Salad with Grapes and Tarragon JSOnline
8 servings
6 boneless, skinless chicken breast halves (about 2 lbs)
½ teaspoon kosher salt
2/3 cup mayonnaise
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
1 cup green seedless grape halves
1 ½ cups diced celery
8 ounces mixed baby greens
Preheat oven to 425 degrees.
Place chicken breasts in a single layer on a sheet of aluminum foil.
Cover with another sheet of aluminum foil and seal edges. Bake in preheated oven 25 to 30 minutes or until cooked
through. Remove from oven and cool completely.
When cool, cut chicken into ½-inch pieces. Place chicken in a large bowl. Stir in mayonnaise. Add tarragon, celery, salt
and pepper and stir until combined. Add grapes and stir gently. Serve with a side of mixed baby greens.
To prepare ahead: Salad can be prepared up to a day ahead. When preparing ahead, cut the grapes and place on top of salad
but do not combine. Cover and refrigerate. Just before serving, gently stir the grapes into the salad.
Curried Couscous with Cranberries and Almonds JSOnline
8 to 10 servings
¼ cup extra-virgin olive oil (divided)
1 ½ cups (10 ounces) couscous pkg, prepared
¼ cup plain yogurt
1 tablespoon white balsamic vinegar
1/3 cup chopped flatleaf parsley
1/3 cup sliced green
onions
1 teaspoon curry powder
1/3 cup chopped red
onion
½ teaspoon kosher salt
1/3 cup dried cranberries
½ teaspoon black pepper
1/3 cup slivered almonds
1 carrot, grated
Prepare couscous.
In small bowl, whisk together yogurt, remaining ¼ cup extra-virgin olive oil, vinegar, curry powder, salt and pepper. Add
to couscous and stir until combined.
Stir in carrot, parsley, green onions, red onion, cranberries and almonds. Cover and refrigerate until needed.
Blue Cheese Pear Tarts JSOnline
4 dozen
2 large pears (any variety, your choice)
Juice of 1 lemon
2/3 cup crumbled blue cheese
1 package frozen puff pastry, thawed
Peel and dice pears. In a bowl, dress pears with lemon juice and mix with crumbled blue cheese. Set aside.
Preheat oven to 400 degrees.
Gently unfold thawed puff pastry dough on wax paper. Cut each sheet into 24 (2-inch) squares (the size of a
saltine cracker). Place 24 squares on a baking sheet. Bake in preheated oven 14 minutes. Remove from oven.
Gently indent tops of puffs with a spoon. Fill indentation with a good teaspoon of pear/cheese mixture.
Return to oven for another 2 to 3 minutes. Repeat with remaining 24 pastry squares and filling.
Serve warm or at room temperature.
Savory Palmiers JSOnline/Barefoot Contessa
Makes: 60
1 pkg frozen puff pastry, thawed
¼ cup toasted pine nuts
¼ cup prepared pesto (store-bought)
Kosher salt
½ cup crumbled goat cheese
¼ cup finely chopped sun-dried tomatoes in
oil (drained)
On a lightly floured board, carefully unfold one sheet of puff pastry. Gently roll out to 9-by-11-inch rectangle. Spread half the pesto
over pastry, top with a layer of half the goat cheese, half the sun-dried tomatoes and half of the pine nuts. Sprinkle with ¼ teaspoon
salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges
almost touch. Fold one side over the other and press lightly. Place on a parchment-lined sheet. Repeat entire process for the second
pastry sheet, using remaining ingredients. Cover filled pastry logs with plastic wrap and chill at least 45 minutes.
Preheat oven to 400 degrees.
Cut pastry logs into ¼-inch slices. Place 2 inches apart on parchment-lined baking sheet. Bake in preheated oven 14 minutes, until
golden brown. Serve warm.
Note: Unbaked pastry logs can be frozen up to 3 months for use at a later date. Double-wrap raw dough to freeze.
Summer Senegalese/Cold Curry Soup JSOnline/Sanford D’Amato
8 servings
1 onion (10 oz), peeled
2 bay leaves
2 ribs celery (4 oz), washed
2 t. kosher salt
1 carrot (5 oz), peeled
1/2 t. freshly ground black pepper
1 leek (4 oz), cleaned
2 T. curry powder
2 serrano peppers (3/4 oz), washed, stems removed
6 cups low-sodium chicken stock
6 to 7 large cloves garlic (1 1/2 oz), peeled
1 ripe mango (13 to 14 oz), peeled, flesh cut off pit and diced large
1 piece fresh ginger (3 oz), washed, skin scraped
2 T. lime juice
2 T. grapeseed oil
Additional salt and pepper to taste
2 t. whole fennel seed
1 cup good-quality plain yogurt
1 t. whole kala jeera (black cumin seeds)
Corn Pekoras (see recipe)
Cut onion, celery, carrot, leek and serrano peppers into ¼” pieces. Thinly slice garlic; cut ginger into ¼” slices.
Over medium heat, add oil and when hot, add fennel seed and kala jeera. Swirl and stir until fragrant, about 1 min. Reduce to medium-low. Add
onion, celery, carrot, leek, garlic, ginger, peppers, bay leaves, salt and pepper. Stir, cover and let sweat without taking on any color, about 20 min.,
stirring regularly.
Add curry powder and stir 1 min. Add stock, simmer, covered, for 15 min. Add mango, return to a simmer, then carefully purée soup in small batches
in a blender. Strain through a medium strainer. Add lime juice, salt and pepper and chill.
Meanwhile, shortly before serving, make Corn Pekoras.
To serve, place 2 T. yogurt in center of each of eight bowls. Divide soup around yogurt. Place two warm Corn Pekoras in center of each bowl on top of
yogurt and serve.
Corn Pekoras JSOnline/Sanford D’Amato
1 T. butter
1 t. ground fennel
1 ear fresh corn, shucked, kernels removed (need 3/4 to 1 cup
kernels)
1/8 t. ground cayenne pepper
Kosher salt and freshly ground black pepper to taste
1/2 t. sugar
1/2 cup plus 2 T. chickpea (gram) flour
2 T. fine chiffonade of fresh mint leaves
1/4 t. baking powder
3 T. fine chopped chives
3/4 t. kosher salt
2 1/2 cups oil for frying (peanut, corn, canola, etc.)
1/4 t. freshly ground black pepper
1/2 cup beer (lager preferred)
Microplaned zest of 2 limes
Place an 8-inch non-stick sauté pan over high heat. Add butter and, when dark brown but not burned, add corn. Season lightly with
salt and pepper, toss 45 seconds and place on a plate to let cool.
Mix chickpea flour, baking powder, salt, pepper, fennel, cayenne, lime zest, sugar, mint and chives.
Place oil in a 9- to 10-inch-diameter saucepot and place over medium-high heat. Heat oil to 360 degrees.
Add beer to dry ingredients in bowl and whisk until smooth to form Pekora batter. Mix in room-temperature corn and, when oil is
ready, carefully spoon in 8 portions (about 1 scant tablespoon each) of Corn Pekora batter into oil (not on top of one another so they
don't stick together). Let fry 2 1/2 minutes per side until golden and crisp. Remove with slotted spoon, shake off excess oil and drain
on absorbent paper. Keep warm. Fry 8 more.
Spinach Pasta Salad JSOnline
1 lb penne pasta
1/2 cup extra-virgin olive oil
1/3 cup white balsamic or white wine vinegar
1 garlic clove, crushed
1 t dried oregano
1/4 t salt
1/4 t freshly ground black pepper
5 oz baby spinach, coarsely chopped
1/2 cup chopped green onions
1/4 cup chopped chives
3 1/2 oz crumbled feta cheese
1/3 cup pine nuts, toasted (see tip)
Cook pasta according to package directions. Drain and place in a large bowl. In small bowl, combine oil,
vinegar, garlic, oregano, salt and pepper and whisk until blended. Add to pasta.
When pasta has cooled to room temperature, add spinach, green onions, chives and feta. Toss gently and
sprinkle with pine nuts.
Handy tip: To toast pine nuts, preheat oven to 350 degrees. Place nuts on an ungreased baking sheet and bake
about 5 minutes or until golden brown. Watch closely because when they go, they go quickly! Remove from oven
and cool.
Evelyn Sharpe’s French Chocolate Cake (flourless) NYTimes
1 lb semisweet chocolate (see note)
1 T sugar
10 T unsalted butter, softened (see note)
4 eggs, separated
1 T unbleached all-purpose flour
Heat oven to 425 degrees. Line the base of an 8-inch springform pan with parchment paper.
Melt the chocolate gently in the top of a double boiler over hot, not boiling, water. This is a critical step in the preparation
& should be done very slowly (or it can be done more speedily in the microwave). Remove & stir in the butter, flour &
sugar. Beat yolks lightly & whisk into the chocolate mixture gradually.
Beat whites til they hold definite shape but are not dry & fold into the chocolate mixture. Overbeating or underbeating
will ruin the cake. Beaten whites should be folded smoothly, quickly & easily into the chocolate mixture. Pour into the
prepared pan & bake 15 minutes. Turn off heat; open oven door, leaving it ajar, & allow the cake to cool completely in the
oven.
The cake is best served a little warm. Decorate with whipped cream. Run a long, thin knife under hot water & then slice the
cake into small slivers. It is rich. Serves 10.
Note: I recommend using bittersweet chocolate & salted butter. To the whipped cream, I fold in a heaping tablespoon or two
of crème fraîche.
North African Chickpeas http://www.care2.com/greenliving/north-african-chickpeas-recipe.html
1 medium onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons red wine or cooking sherry
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
½ teaspoon crushed red pepper flakes or to taste
½ teaspoon salt (reduce if chickpea cooking liquid is
salted)
2 medium sweet potatoes (1 ½ pounds), peeled and cut
into bite-size pieces (use less)
¼ cup diced dried apricots
2 cups cooked chickpeas (use more)
¼ cup raisins
2 tablespoons lemon juice
¼ cup sliced almonds
1 cup water or chickpea cooking liquid (use more)
In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry. Cover and sweat over low heat for 5
minutes. Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer. Add the water
or chickpea cooking liquid, salt, sweet potatoes, and apricots. Bring to a boil, cover, and simmer until the sweet potatoes
are just tender, about 15 minutes.
Add the chickpeas, raisins, and lemon juice. Cook, stirring occasionally, for about 5 minutes, until the chickpeas are
hot. Add the sliced almonds.
Moroccan Vegetarian Sweet Potato Stew
http://www.food.com/recipe/Moroccan-Vegetarian-Sweet-Potato-Stew-232717
1 large Spanish onion, diced
1/4 teaspoon ground nutmeg
2 garlic cloves, minced
2 sweet potatoes, cut into 1 inch cubes
1 teaspoon turmeric
1 acorn squash, cut into 1 inch cubes
1/2 teaspoon curry powder
3 carrots, cut into 1 inch rounds
1/2 teaspoon cumin
1/2 cup vegetable broth
1/4 teaspoon red pepper flakes
1 (15 ounce) can chickpeas, rinsed and drained
1/2 teaspoon salt
1 (15 ounce) can whole tomatoes
1/2 teaspoon pepper
1/2 cup raisins
3/4 teaspoon cinnamon
In a pot sauté onions and garlic over low heat until soft, but not brown. Add spices and cook a few minutes. Stir in
sweet potatoes, acorn squash, carrots and broth and bring to a boil. Reduce heat to low and simmer covered for 5
minutes. Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender,
about 30 minutes.
Sweet Potato Chowder http://www.care2.com/greenliving/sweet-potato-chowder-speedchef.html
1 cup quinoa
1 cup fresh chopped spinach
8 – 9 cups water
2 garlic cloves
2 bouillon cubes
1 large sweet potato or yam, peeled and cut into small ½
inch cubes
2 tablespoons olive oil (or enough to thoroughly coat the
bottom of your soup pot)
2 chopped leeks — white parts only.
1 teaspoon cumin
2/3 cup crumbled feta cheese
2 cups fresh chopped kale
½ cup fresh chopped cilantro
Put the quinoa in 8 cups of water, bring to a boil, lower the heat, and simmer for 10 minutes. Strain quinoa and reserve
liquid.
Meanwhile, heat the oil in a large soup pot over med-high heat while chopping the garlic, and then the potato into cubes.
Add the garlic to the pot, and sauté for 20 seconds. Add the sweet potato, leeks and cumin. Saute for another 4 minutes.
Add the water and bouillon (dissolved). Simmer for about 13 minutes.
Meanwhile, finish chopping the kale and spinach. Add the quinoa, kale, remaining leeks, and simmer for 1 minute. If
water doesn’t cover all of the ingredients, add the additional cup, or more as needed. Add the spinach and simmer for an
additional 3 minutes. Add cilantro and feta, and turn off heat. Serve!
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes Serves 4 http://whfoods.org/genpage.php?tname=recipe&dbid=41
2 medium sweet potatoes, peeled and sliced thin
1 bunch mustard greens, stems removed, chopped
1 medium onion, cut in half and sliced thin
1 15 oz can diced tomatoes
3 medium cloves garlic, sliced
1 15 oz can garbanzo beans, drained
1 TBS + 1/4 cup chicken or vegetable broth
3 TBS extra virgin olive oil
1/2 tsp curry powder
salt and white pepper to taste
1/4 tsp turmeric
Bring water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes in fairly thin slices so they will
steam quickly (about 5-10 minutes).
While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over
medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder,
turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans,
diced tomatoes, salt and pepper. Cook for another 5 minutes.
Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve
mustard greens with mashed sweet potatoes.
Black Bean 'n' Pumpkin Chili http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili
10 Servings Prep: 20 min. Cook: 4 hours
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
1 can (14-1/2 oz) Hunt’s® Original Diced Tomatoes,
undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
2 cans (15 oz each) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
2-1/2 cups cubed cooked turkey
1/2 teaspoon salt
1 can (15 oz) solid-pack pumpkin
In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt.
slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10
servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g
carbohydrate, 7 g fiber,
Japanese Deviled Eggs JSonline.com
Makes 18 halves
9 hard-cooked eggs, chilled and peeled
2 teaspoons rice wine vinegar
2 to 3 teaspoons sesame seeds, toasted
(divided)
2 tablespoons very thinly sliced green
onion (or minced fresh chives)
½ cup mayonnaise
4 tablespoons panko bread crumbs
2 teaspoons soy sauce (original, not lowsodium)
Chives for garnish
2 teaspoons wasabi paste
Sprinkle some of the toasted sesame seeds on serving platter, saving enough for garnish.
Cut eggs in half lengthwise. Remove yolks to a food processor.
Add mayonnaise, soy sauce, wasabi and vinegar to yolks and process until smooth. Add green onion and panko; process just enough
to mix in evenly.
Spoon yolks into whites. Arrange eggs on serving platter.
Sprinkle eggs with remaining toasted sesame seeds to taste. Garnish each egg with piece of chive. Refrigerate until ready to serve.
Chocolate Chili Roasted Butternut Squash Soup adapted from Krystal Ford
http://www.food52.com/recipes/7288_chocolate_chili_roasted_butternut_squash_soup
Serves 4
3 small acorn squash (1 butternut squash)
3 tablespoons extra virgin olive oil
2 garlic cloves
salt and pepper to taste
2 tablespoons maple syrup
1/2 cup chopped onions
1 red chili pepper (for a milder soup add a pinch of cayenne)
4 cups water (chicken stock)
1/3 cup cocoa [2 pieces dark chocolate (70% or higher)]
1 pkg silken tofu (1/2 cup cream)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cut squash in half lengthwise and remove seeds. Wrap in plastic wrap and microwave 15 minutes, turning midway. Spoon out the
cooked squash. (Or oven roast if that is your preference.)
Heat two-tablespoons of olive oil in a large saucepan over medium heat and saute onions until soft (3 to 5 minutes.) Add garlic when
almost done. Add water, nutmeg, cinnamon, salt and pepper, and bring to a boil. Add maple syrup, garlic cloves, cocoa, and chili
pepper. Reduce heat and stir in the squash and simmer for 10 minutes.
Puree soup and silken tofu in the blender (or with a stick blender) until smooth.
Return soup to pan and gently reheat until it reaches desired temperature.
Pavlova JSonline.com
Makes 4 to 6 servings
4 egg whites
¼ cup maple syrup (divided)
1 teaspoon vanilla extract
Sliced bananas (optional)
2 teaspoons vinegar
1 cup sugar
Preheat oven to 300 degrees. Lightly coat a baking tray with vegetable oil spray or line
with parchment.
In bowl, beat egg whites until peaks form that are stiff enough to stand up on their own when you lift the beaters, about 8 to 10
minutes. Fold in vanilla and vinegar. Gradually add sugar, beating constantly, until mixture is very glossy, about 6 minutes.
Pile egg mixture onto prepared baking tray, forming it into a circle about 8 to 9 inches in diameter. Place in preheated oven.
Immediately reduce oven temperature to 200 degrees and bake about 90 minutes. Do not open oven during baking time. Pavlova is done
when the exterior is crusty and the interior has the consistency of marshmallow.
To serve, cut into loose wedges and dress each portion with maple syrup and, if desired, banana slices.
Note: Pavlova also can be served with sweetened whipped cream.
Café Lulu Roast Butter Carrot Soup JSOnline.com
Makes about 6 servings
2 pounds carrots, peeled, cut into about 1 ½-inch 2 teaspoons minced garlic
chunks
4 cups vegetable or chicken stock
4 tablespoons (½ stick) unsalted butter, melted
½ cup half-and-half cream or heavy whipping
Salt and pepper to taste
cream
1 tablespoon olive oil
2 teaspoons dried dill
3 ribs celery, cut into small dice
½ cup walnuts, toasted
¼ onion, cut into small dice
¼ cup honey
Preheat oven to 350 degrees.
In a large bowl, toss carrots with butter until carrots are lightly coated. Place on a baking sheet and season with salt and pepper. Put in preheated oven
and bake until carrots are soft and a bit caramelized, 25 to 30 minutes. When carrots are done, remove from oven and set aside.
In a 6-quart pan, heat oil. Add celery and onion; cook over medium heat until onions are translucent, 5 to 8 minutes. Add garlic and sauté 1 minute.
Add reserved carrots and the stock and bring to a simmer. Let simmer over low heat until vegetables are soft, about 20 minutes.
Once all vegetables are soft, puree soup in a blender or with an immersion blender. If using a stand blender, cool soup slightly first and puree in
batches. Add cream and dill and return to a simmer. Season with salt and pepper to taste. Garnish with toasted walnuts and a drizzle of honey.
Stuffed Apricot Dumplings with Whipped Cream Sanford D’Amato, Milwaukee Journal
Makes 12 dumplings
Tart Dough (see recipe)
Almond filling (see recipe)
16 fresh apricots
¼ c. sugar mixed with ½ t. ground cassia (see note)
Egg wash: 2 egg yolks mixed with 1 T heavy whipping cream
Sugar to dust dumplings
2 c heavy whipping cream, whipped with 1 T sugar
Prepare tart dough. Refrigerate 1 hour as directed.
Prepare almond filling and refrigerate.
Wash apricots, cut in half from stem to tip and remove stems and pits. Keep the mated halves together for 12 apricots; set
the other 4 sets of halves aside for garnish.
Roll out dough, with enough sugar so it does not stick to the table, into a 15-by-20-inch rectangle about ¼ inch thick.
Divide dough into 12 (5-by-5-inch) pieces. Place squares on a parchment-lined sheet tray and refrigerate to firm up, about
1 hour.
Dust each of the 12 halved apricots with cinnamon sugar. Place a portion of filling in center of one half of each apricot,
and place the mated half on top of the filling. Lightly squeeze halves together (but do not let filling squeeze out of sides).
Remove tart dough from refrigerator. Brush each square lightly with some of the egg wash. Place a stuffed apricot, stem - or
flatter - side up. Hold apricot in center of dough and bring up sides of dough
Stuffed Apricot Dumplings with Whipped Cream (2)
all around it to enclose. Seal seams and trim off excess dough (save for decoration). Turn dumpling over and place seam
side down on parchment-lined sheet tray. Repeat with other 11 dough squares and stuffed apricots.
Place tray of dumplings and trimmed dough in refrigerator at least ½ hour.
Shortly before ready to serve, preheat oven to 400 degrees and brush dumplings lightly with some of the remaining egg
wash. If desired, form dough trimmings into little leaves to decorate tops of dumplings and brush lightly with egg wash.
Sprinkle sugar lightly over all and bake 5 minutes; reduce heat to 375 degrees and continue baking for 10 to 15 minutes
until a deep golden brown and caramelized.
Serve warm with lightly sweetened whipped cream and reserved apricots, sliced thin.
Note: Cassia is the unopened buds of the cinnamon tree. It is available ground at the Spice House. It is a lot more intense
and darker than cinnamon with a deeper flavor. Cinnamon can be substituted.
Tart dough:
8 oz flour (2 c. loosely packed)
Pinch of salt
5 oz (1 ¼ sticks) cold salted butter, cut into medium
¼ c. plus 2 T cold water
dice
½ large egg, beaten (reserve other half for filling)
Stuffed Apricot Dumplings with Whipped Cream (3)
Add flour and butter to food processor with metal blade and pulse until butter is the size of peas. Whip egg, salt and cold
water together. With machine running, add mixture through feed tube of processor to flour mixture. Stop machine when
liquid is all added. Place dough on work surface and bring together - do not overmix. Cover dough with plastic wrap and
refrigerate at least 1 hour.
Almond filling:
¼ c. almond paste (2 ½ oz), room temperature
¼ c. packed brown sugar (2 oz)
½ t. ground cassia (or cinnamon)
¼ t. ground nutmeg
Pinch of salt
Remaining ½ egg, beaten, from tart dough recipe
1 T flour
In a food processor, process almond paste, brown sugar, cassia, nutmeg and salt. Add the ½ egg and process until mixed.
Add flour and pulse until filling comes together.
Divide filling into 12 equal portions. Cover and chill until needed.
Curried Apple Chili with Almonds Milwaukee Journal
Makes 8 servings
1 pound lean ground beef
4 medium onions, chopped (2 cups)
3 cloves garlic, minced
2 cans (14 ½ ounces each) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (14 ½ ounces) chicken broth
3 medium bell peppers (red, green and yellow), chopped (about 2
¼ cups)
2 Granny Smith or Jonathan apples, cored and chopped (about
2 cups)
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon sweet curry powder
1 teaspoon ground cinnamon
1 can (15 ounces) red kidney beans, drained
2/3 cup slivered almonds, toasted
Raisins (for garnish)
Sharp cheddar cheese, shredded (for garnish)
Sour cream or plain yogurt (for garnish)
In a large Dutch oven, cook the beef, onions and garlic until meat is brown. Drain off fat.
Stir in undrained tomatoes, tomato sauce, broth, bell peppers, apples, chili powder, cocoa, curry and cinnamon. Bring to
a boil, then reduce heat. Cover and simmer 1 hour.
Add kidney beans and almonds, and heat through. Serve with raisins, cheddar cheese and sour cream or yogurt.
Baked Mac: http://www.twitter.com/cookbook (Maureen Evans @cookbook)
brwn celery&onion/T garlc&buttr&oreg. Mlt 3T buttr&flr; simmr+2c milk/t pep; +3c cheese&cookdmac/veg. Top w c
brdcrumb. 30m@350℉.
Parsley & Pumpkinseed Pesto: by @rivercottage. Tst⅓c pumpknseed to fragrant; grnd+2c parsly/garlc&s+p to taste. Srv
w Courgette Toast, etc.
Courgette Toasts: by @rivercottage. Brwn 9c courgette(zucchini)/3T oil@med-high; +t garlc/⅛t zest 2m@low. Offheat+⅓c
basil&lem/s+p. Top4toast; +Pesto.
Golden Penne: heat6c stock/⅛t safron. Brwn onion/5oz dicesausage/3T buttr; +12oz penne. Gradually ladle in
stock@med to aldente. Top w parm.
Tempeh Eggplant Curry: simmr cancocont 5m; +t rdcurrypaste; +½lb eggplant&tempeh. Simmr15m+c stock/7limeleaf/2t
brsug&soya; +c rdpep&pea~5m.
Zucchini Ale Orzo: sauté onion/c orzo/T buttr&oil; mix+3c zuke/t marjoram&garlc/s+p; +½c ale to evap. Boil+2c
stock; simmr½cvrd ~9m@med-low.
Penne ai Funghi: brwn onion/2T oil&buttr; +3c shroom/⅓c ham 3m; +⅓c wtwine. Simmr20m+h2o as nec; +⅓c crm
3m. Toss+12oz hotpenne/⅓c parm/s+p.
Lemon Tagine: brwn onion/3T buttr; +4c tater/c stock/3T lem&cilantro&parsly/⅛t safron. Cvr12m@med; +c
artichokheart&pea/T presrvdlem/s+p~9m.
Baked French Toast: Beat4egg/¾c milk&crm/t vanil&cinn. Top6c bread in buttrdbkgdish. Chill8h; top w ¼c
mltdbuttr/⅓c brsug. 40m@350°F/175℃.
Paella: Spain. Sauté onion/¼c olvoil; +2c paellarice/T garlc&tompaste; +pinch saffron/4c hotstock. Top w 2c shrimp or
pea&tom/s+p. 20m@450℉.
Turnip Gratin: brwn onion/2T buttr; +c stock/¼c crm. Reduce to ½; s+p. Slice 2turnip&tater; lyr4x w sauce. Top w 2c
breadcubes; h@375℉/190℃.
Penne Alla Vodka: Italy. Mlt 6T buttr; +c cookdham/5T tompaste/3T parsly/s+p 9m@low,stir occas; +⅔c crm/⅓c
vodka 5m. Warm+12oz aldentepenne.
Baked Zucchini Fries with Homemade Buttermilk-Yogurt Ranch Dressing An Edible Mosaic
http://www.anediblemosaic.com/?p=1061
Yield: 2 servings, plus extra dressing
Zucchini Fries:
1 medium zucchini, cut into long, thin pieces
¼ c Italian-style dry breadcrumbs
2 TB fresh grated Parmesan cheese
2 tsp dried herbs (any combination of parsley, basil, oregano, thyme,
etc.)
½ tsp garlic powder
Pinch salt and pepper
1 egg beaten with 2 TB milk
Cooking spray
Buttermilk-Yogurt Ranch Dressing:
½ c buttermilk
5 TB Greek plain low-fat yogurt
1 TB dried parsley
½ tsp dried dill
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Preheat the oven to 400F. Lightly spray a baking sheet with cooking spray. In a shallow bowl, combine the breadcrumbs,
cheese, dried herbs, garlic powder, and a pinch of salt and pepper. Coat the zucchini in the egg/milk mixture, then in the
breadcrumb mixture. Arrange the zucchini in a single layer on a baking sheet and bake for about 15 minutes, flipping the
zucchini once.
For the dressing, whisk together all ingredients. Serve the zucchini alongside the dressing for dipping.
Thai Cucumber Salad http://knol.google.com/k/thai-cucumber-salad-recipe
Yield. 4 nice size bowls
Preparation time. 15 minutes
Marinating time. After you assemble all the ingredients, try to marinate them for at least 30 minutes
4 tablespoons sugar
1/2 teaspoon salt
1/2 cup unseasoned rice vinegar *
1/2 cup cold water
2 medium cucumbers
2 medium scallions, pearl onions, or 1 small sweet onion
1 medium green jalapeno pepper
1 tablespoon fresh Thai basil, chopped **
Whisk the sugar, salt, vinegar, and water together until the dry ingredients are dissolved. Chop the scallions on an angle. Squish them a bit to
separate them into rings. Add to the bowl. Cut the jalapeno in half lengthwise. Remove seeds. If you don't want it too hot, cut out the white
ribs. Thinly slice and add to the bowl. Run the tines of a fork lightly along the peeled cucumber so that it makes scratches in the surface; makes
it look cool. Cut the cuke in half lengthwise and seed; cut into 1/8 inch slices. Add to the bowl. Add the basil and optional cilantro. Stir,
cover and let it marinate in the refrigerator at least 30 minutes to 2 hours.
Serve chilled. If you plan to use chopped peanuts as a topping, add them at the last minute so they don't get soggy.
* Note. Rice vinegar is the secret ingredient.
** Note. Thai basil often is a lovely purple and is slightly stronger in flavor than regular sweet basil. It also has notes of lemon and licorice. If
you can't find Thai basil, you can use fresh regular sweet basil. It will taste just fine.
Option. You can add some red pepper flakes for color and more heat if you love the burn. Add with a few sprigs of chopped cilantro if you like
it, and/or chopped unsalted peanuts on the top just before serving.
Pork stuffed cucumbers Florence Lin’s Chinese Regional Cookbook
Yield: 3 servings or up to 8 when served with other dishes.
3 cucumbers, cut lengthwise and seeded
1 T peanut or corn oil
1 c chicken broth
½ t salt
Filling:
½ lb ground pork (about 1 cup)
1 T water
2 t cornstarch
1 t salt
¼ t sugar
2 t dry sherry
Combine filling ingredients, stirring to mix. Fill the hollowed area of the cucumbers with the filling. Heat a large frying
pan over moderate heat. Add oil and place filled cucumbers meat side up in the pan. Fry for 2 minutes. Add the broth
and salt. Cover, bring to a boil and cook at medium-low heat about 20 minutes until tender. Baste with the liquid twice
during this time. There will be about ¼ c of liquid left when the dish is done. Transfer the stuffed cucumbers to a dish.
Pour the sauce on top. (You may thicken the sauce with cornstarch and water and then pour it over the cucumbers.) Serve
hot.
Variation: Zucchini may be used instead of cucumbers.
The thickened version of gravy served with rice is very good.
Chinese Cucumber Salad Florence Lin’s Chinese Regional Cookbook
Yield: 4 servings when served with other dishes
2 medium cucumbers
½ t salt
1 t sugar
1 T light soy sauce
1T wine vinegar
2 t sesame oil
Peel the cucumbers and cut lengthwise in two. Remove and discard the seeds, then cut crosswise in ¼ inch pieces. You
should have about 3 cups.
Combine the remaining ingredients and mix well. Pour over the cucumbers before serving. Toss and mix well. Serve cold.
Variation: Salad oil may be used instead of the sesame oil.
Vegan Cuban Black Beans Mat Houser
1 white onion finely chopped
2 big ol' cans of black beans or overnight soaked black
beans
2 cloves garlic minced
1/2 cup green onions minced
2 bay leaves
1 cup diced green pepper
1 tbsp oregano
2 tsp black pepper
1/4 cup minced fresh cilantro or parsley
1/4 cup orange juice
2 tbsp vinegar
mix onion, beans, garlic, peppers, herbs and spices in pot of appropriate size, cover with water and bring to a boil.
simmer until thickish and then add cilantro/parsley, orange juice and vinegar.Serve over steamed white rice
Side, nice but not needed:
Molho Campanha:
1 cup white onion finely chopped
1 cup tomato diced
1 cup green pepper diced
Toss all together and serve atop the beans and rice.
2 tbsp olive oil
1 tbsp white wine vinegar
1/4 cup finely chopped parsely/cilantro
Ratatouille Moosewood Cookbook/Mat Houser
3 Tb olive oil
4 med cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers (I usually use red), seeded and
cut into 1-inch chunks
1 14-oz can diced tomatoes (with juice)
black pepper
fresh minced parsley (optional)
sliced olives (optional)
fresh parmesan cheese, grated (optional)
Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until
eggplant is soft.
Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini
and bell peppers are tender.
Top with grated parmesan cheese and/or other goodies to serve.
Vegan Coq au Vin Mat Houser
3 slices Morningstar Farms veggie Bacon, chopped
finely
2 packages Pure Vegetarian vegan chicken patties
(unbreaded)
1 white onion chopped finely
3 carrots chopped into coins
3 chopped scallions
3 cloves garlic, minced
1 cup dry red wine
1/4 cup all-purpose flour
1 tsp dried thyme
1 tsp marjoram
2 bay leaves
1 tbsp chopped cilantro or parsley
1/4 tsp freshly ground black pepper
water or vegetable broth
salt to taste
Saute bacon and veggies in olive oil until carrots are slightly tender
Remove from pan and brown chicken. Add veggies and bacon again.
Mix together herbs, spices and flour. Sprinkle over chicken and veggies and pour wine over all.
Top with water or vegetable broth until everything is covered. Simmer until sauce is thick.
Serve over rice, mashed potatoes or pasta.
Squash Soup Donna Genzmer
2 acorn squash*, cooked (baked or microwaved)
*could use other orange squash
oil
1 onion
1T ginger root, whole slices (remove before blending)
1t thyme
pinch nutmeg
dash paprika (NO pepper)
salt
3c milk
Fry onions and spices in olive oil. Add to squash and add milk, heat. Remove ginger root. Process in
a blender until smooth. Reheat if necessary.
To microwave 2 acorn squash: wrap halves in plastic wrap and microwave on high 13-16 minutes,
turning every 5 minutes. Let stand 6 minutes.
Magnus’ Marinade Magnus Schenström
2 parts soy sauce
1 part oil
1 part vinegar
1 part ketchup or tomato paste
garlic pepper
oregano
Can be used on pork, beef, or tofu. Marinate meat 20 minutes before cooking.
Tofu Jerky Donna Genzmer
Slice very firm tofu 1/8” thick. Marinate in any sauce* for about 3 hours. Dry in a food dehydrator at about 130F for
about 6 hours.
Sauce suggestions: Magnus’ marinade, A1 sauce, peanut sate sauce, barbecue sauce
“Silver Star” Cincinnati-Style Chili Matt Robinson
Serves 4-6
1 medium onion, finely chopped
1 pound (preferably lean) ground beef (can substitute
turkey, if desired)
1 clove garlic, minced or pressed
1 tbsp. chili powder
1 tsp. rosemary
1 tsp. thyme
1 tsp. cinnamon
1 tsp. cumin
½ tsp. cayenne pepper
½ tsp. black pepper
½ tsp. salt
1 tbsp. paprika
1½ tsp. unsweetened cocoa
15 oz. tomato sauce (can buy cans of that volume)
1 tbsp. Worcestershire sauce
1 tsp. crushed red pepper (optional for heat-lovers)
In a large skillet, add the meat to one (1) cup water and cook over medium heat until meat is mostly cooked. Stir in
herbs and spices, and then simmer for 10 minutes. Add three cups water to the skillet and bring to a boil over high heat.
Add the tomato and Worcestershire sauces, reduce heat to medium-low, and cook uncovered for 1-1.5 hours (stir
occasionally). When done, it should still look a little “wet.”
SERVING SUGGESTIONS:
3-, 4-, or 5-Way Chili
Serve over spaghetti pasta, top with finely shredded (sharp) cheddar for a Cincinnati 3-Way. Top with raw, chopped onion
-or- kidney beans for a 4-Way; for a 5-Way, add both. A ready supply of oyster crackers makes it that much better.
Cincinnati Cheese Coneys
Serve over hot dogs (the one case where I boiled/steamed dogs are better than grilled/broiled ones) with yellow mustard,
chopped onions, and LOTS of finely shredded (sharp) cheddar. Just use normal dogs – nothing fancy like skin-on or
cheese-stuffed wieners, just plain old hot dogs work best.
For either, add your favorite hot sauce to taste, however I discourage the use of Tabasco since it tends to overpower
(personally I prefer Frank’s Red Hot cayenne pepper sauce). Enjoy!!
Butternut Squash With Pecans And Blue Cheese Excerpted from Nigella Express by Nigella Lawson. NPR.org, October 29, 2008
Serves 6-8
4-1/2 lbs butternut squash
1 cup pecans
3 tablespoons olive oil
1 cups crumbled Roquefort or other blue cheese
6 stalks fresh thyme or 1/2 teaspoon dried thyme
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise,
just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut
squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing
everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Pear and Celeriac Soup LotFotL Farm
Serves: 2 - 4
1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, finely chopped
1/2 x celeriac, approximately 300 g (10.5 oz) in
weight, peeled and roughly chopped
2 x 300 g (10.5 oz) tubs fresh vegetable stock
2 ripe and ready confrence pears, peeled, cored and
thinly sliced
2 bay leaves
salt and freshly ground black pepper
single cream to serve
chopped chives to serve
*slices of ginger
1. Heat the oil in a large saucepan over a moderate heat.
2. Fry the onion and garlic for approximately 3 - 4 minutes until translucent.
3. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.
4. Add the stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15 - 20 minutes.
5. Remove the ginger and bay leaves and liquidize the soup in a blender or food processor.
6. Return to the pan and heat gently, season and stir in a little cream to taste.
7. Sprinkle with chopped chives and serve on its own for a starter or with crusty bread for a main meal.
*Donna’s changes: add ginger slices
Scorzonera in Cream LotFotL Farm
Serves: 6
1-1/2 pounds scorzonera (salsify)
1 Tablespoon lemon juice
2/3 cup heavy cream
2 Tablespoon minced onion
Dried tarragon and/or thyme
1. Scrub the roots and scrape off skin. Chop the roots into two- or three-inch lengths and drop them into a bowl of water
with a tablespoon of lemon juice.
2. Bring an inch of water to a boil in a saucepan. Place the scorzonera on a steamer rack inside the pan. Cover and cook
for about ten minutes, or until just tender.
3. While the roots are steaming, combine the cream, onion, and herbs in a small heavy saucepan. Simmer gently until the
onion is soft, about five minutes.
4. Add the steamed salsify to the cream. Add salt to taste. Simmer gently until most of the cream is absorbed by the roots,
about two to three minutes.
MEATBALL WITH SPINACH SOUP Florence Lin’s Chinese Regional Cookbook
Yield: 6 to 8 servings as a first course or 2 servings as a one-dish meal with rice or buns.
2 ounces cellophane noodles
1/2 lb finely ground port (about 1 cup)
1 T cornstarch
1/2 t salt
1/2 egg, lightly beaten
2 T water
2 c canned chicken broth diluted with 2 cups water
salt & pepper to taste
2 cups tender spinach or watercress leaves
Preparation: Soak the cellophane noodles in hot water for about 15 minutes Drain and cut the noodles to 4-inch-long
pieces. Set aside.
Combine the pork with the cornstarch, salt, soy sauce, egg, and 2 T water. Use a spoon to mix and stir in one direction
until meat holds together. Set aside.
Cooking: Bring the chicken broth with water to a simmer. Dip a teaspoon in cold water and with it scoop up some meat.
Shape meat into a 1-inch ball in the palm of your hand. Drop into the simmering soup. Let cook for 2 minutes. Remove
the scum. Add soaked noodles and cook for 2 more minutes. Add salt and pepper to taste. Add spinach, stir, and cook
some more. Serve hot.
Variation: If you like hot, peppery soup, add 2 tablespoons shredded Szechuan preserved vegetable. Ground beef may be used
instead of pork. If making vegetarian meatballs (Gimme Lean), brown the meatballs and add to the soup at the last
minute. If freezing, freeze meatballs separately.
ANTS ON THE TREE Florence Lin’s Chinese Regional Cookbook
Yields 4 servings or up to 6 when served with other dishes.
1 2-oz package cellophane noodles
Marinade:
l tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1/2 pound ground beef
3 tablespoons peanut oil
2 tablespoons minced scallion
4 teaspoons hot brown bean sauce
1 teaspoon sugar
1 cup beef or chicken broth
Preparation:
Soak cellophane noodles in warm water for 20 minutes or until they are soft. Drain and cut into 4-inch-long pieces.
Combine marinade ingredients and add to ground beef. Mix well in one direction until the meat has thoroughly soaked
up the marinade.
Cooking:
Heat a wok over moderate heat until very hot. Add the peanut oil, then the scallion and the beef. Quickly stir-fry until
the meat separates. Add the hot bean sauce and sugar. Stir and mix well. Add the cellophane noodles, stir, and blend with
the meat. Add broth and bring to a boil. Cover and let cook together for 5 minutes until the broth is all absorbed. Mix
and stir twice during this time. Serve hot.
Variation: Ground pork may be used instead of beef.
Carrot Cake Peggy Schell
1 ½ c oil or ¾ c oil + ¾ c applesauce
2 c sugar
3 eggs
2 c flour
2 t cinnamon
2 t baking soda
1 t salt
2 t vanilla
1 can (8.75 oz) crushed pineapple with juice
7 oz shredded coconut
2 c shredded carrots
1 c chopped nuts
Mix all ingredients. Pour into 2 9” layer pans, lined with wax paper and greased. Bake 350 45 min.
When cool, frost with cream cheese frosting.
(Substituting ½ the oil with applesauce will reduce the fat and keep baked goods moist.)
Cream Cheese Frosting Peggy Schell
8 oz cream cheese
1 stick butter
¾ box powdered sugar
vanilla
Gradually add powdered sugar while whipping the cream cheese and butter.
Hot & Sour Soup Florence Lin’s Chinese Regional Cookbook
6 to 8 servings as a first course.
20 tiger lily buds
2 tablespoons dried tree ears
1 4 x 4 x 1.5 inch piece fresh tender bean curd
1 1/4 teaspoons salt
3 cups canned chicken broth plus 1 cup water
l tablespoon soy sauce
1/2 cup julienne strips of pork or ground pork
1/4 teaspoon pepper
2 tablespoons cider vinegar
2 tablespoons cornstarch combined with 1/4 cup water
1 egg
l teaspoon sesame oil
2 teaspoons minced scallion
Preparation:
Soak the tiger lily buds and tree ears in hot water in separate bowls for 1/2 hour or until soft. Pick off and discard the hard ends, if any, of
the lily buds. Pile buds together & cut in half. Wash the tree ears several times, drain, squeeze dry, and break into smaller pieces. You should
have about l cup. Set aside with the lily buds. Gently slice bean curd 1/4 inch thick, then cut again into 2-inch-long julienne strips. Sprinkle
with 1/4 teaspoon salt and set aside for 10 minutes.
Cooking:
Combine in a 2-quart saucepan the chicken broth and water, 1 teaspoon salt, and soy sauce. Bring to a boil over moderate heat, add the pork.
Stir around to separate the pork strips. Remove the scum. Add the lily buds and tree ears. Cook together over low heat for 2 to 3 minutes. Pour
off excess water from the bean curd and drop into the soup. Add the pepper and vinegar and slowly bring to a boil. Mix the cornstarch and
water well and pour into the soup, stirring gently until it thickens and boils again. In a bowl beat the egg thoroughly. Remove the soup from the
heat and slowly pour in the beaten egg. Let it stand for a few seconds to allow the hot soup to partially cook the egg. Stir in the sesame oil and
sprinkle the top with the scallion. Serve at once.
Variation: For those who dislike hot, peppery soup, omit the vinegar and pepper; this soup then becomes Mandarin Soup.
Dave’s “Artisan” Chocolate Chip Cookies Dave Barnes
2 1/3 c flour
1 t baking soda
1 t salt
1c butter, softened
¾ c sugar
¾ c brown sugar, packed
1 t vanilla extract
2 eggs
18 oz chocolate chips
Combine flour, soda & salt. Beat butter, sugars, eggs & vanilla with a wooden spoon until
creamy. Add dry ingredients & mix. Add chips & mix. Chill several hours. Preheat oven to 375
(365 in Donna’s). Line baking sheets with foil. Drop dough by heaping teaspoons (may be rolled
round) onto baking sheet. Bake about 10 min until just browning. Slide foil off pans
immediately & let cool.
Mom's Chocolate Chip Cookies Marie Genzmer
1 c shortening
1 c white sugar
1/2 c brown sugar
2 eggs
2 cups flour
1 t salt
1 t soda
1 pkg chocolate chips
1 cup nuts
2 t vanilla
Cream shortening, add sugars. Add eggs and vanilla. Add flour, salt, soda and mix well. Add chips
and nuts. Bake 375 for 10-12 minutes.
Manuel's Starter Newsgroups: rec.food.recipes
1 grain (granule) yeast
1/2 teaspoon milk
1 1/2 cups whole rye (as fresh as possible)
1 1/2 cups water
Combine above, should be consistency of pancake batter. Store between 65F and 80F in a nonmetal container, covered. Let
stand 3 to 5 days, stirring twice a day until it starts to smell like a sour should. If it smells real bad, then it got too
warm, and you should start over. After that, treat it like any other sour.
Moscow Starter:
1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour
Mix ingredients and let proof at a LOW temperature for about 12 hours (this low temperature is VERY important if you're
using the Russian culture as it can often smell like vomit when it's fed whole grains)
PAIN DE CAMPAGNE (Pain au Levain) Newsgroups: rec.food.recipes
from ''The Bread Book", by Martha Rose Shulman & Julian Templeman
For sourdough bread, you have to make the sourdough starter, or 'chef' about a week in advance. Once you have made the
first lot, though, you save a bit of your dough for the next batch of bread, and so on. On day one:
90 ml water 115 g unbleached white or wholemeal flour, or a mixture
Stir the flour and water together until smooth, cover with a damp tea-towel and leave for 72 hours. You can keep damping
the tea-towel if you want. It should rise slightly, and take on an acidic aroma. Tell others using your kitchen not to throw
this rather horrible looking mess out. After 72 hours:
120 ml lukewarm water 170 g flour, as above
If a stiff crust has formed on the starter, peel it off and discard it. Stir in the water, and then blend in the extra flour.
Turn out onto a floured surface, and knead into a ball. Return the dough to the bowl cover with the damp cloth again, and
let it sit in a warm place for 24-48 hours. Again, if a crust forms peel it off and discard it. You are now ready to make
some bread!
AMISH FRIENDSHIP BREAD Igge Hjertstadt
DO NOT USE METAL SPOON OR BOWL FOR MIXING
DO NOT REFRIGERATE
IF AIR GETS IN BAG, LET IT OUT
IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT
Day 1 This is the day you receive the batter; do nothing
Day 2 Squeeze the bag
Day 3 Squeeze the bag
Day 4 Squeeze the bag
Day 5 Squeeze the bag
Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and squeeze until mixed
Day 7 Squeeze the bag
Day 8 Squeeze the bag
Day 9 Squeeze the bag
Day 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix with a wooden spoon or spatula.
Pour four 1 cup starters into ziplock bags.
Keep one starter for yourself and give the other three to your friends along with the instructions.
To the remaining batter add:
remaining starter
1 c. oil
1 c. sugar
1 t. vanilla
3 eggs
1 1/2 t. baking powder
1/2 t. salt
2 c flour
1/2 c. milk
1/2 t. baking soda
1 large box instant vanilla pudding
2 t. cinnamon
Pour into two large, greased and sugared (with cinnamon and sugar mixed) loaf pans. You can
sprinkle some extra cinnamon and sugar on top.
Bake 325F for 45-60 minutes or until toothpick comes out clean.
Opt.: add 1 c. chopped pecans and/or 1/2 c raisins, if desired.
Yeasty Sourdough Starter Newsgroups: rec.food. recipes
2 c Flour, unbleached
1 pkg Active Dry Yeast
Water, to make thick batter
Mix flour with yeast Add enough water to make a thick batter. Set in warm place for 24 hours or
until house is filled with a delectable yeasty smell.
Plain Sourdough Starter Newsgroups: rec.food.recipes
2 c Flour, unbleached
Water to make thick batter
Mix flour and water to make a thick batter Let stand uncovered for four or five days, or until it
begins working. This basic recipe requires a carefully scalded container.
VARIATION: Use milk instead of water to make the recipe.
NOTE: All containers for starters not using yeast must be carefully scalded before use. If you are
careless or do not scald them the starter will fail.
Potato Sourdough Starter Newsgroups: rec.food.recipes
2 c Flour, unbleached
Potato water
Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached
flour to make a thick batter, without yeast. This is a good way to make it in camp, where you have no
yeast available and want fast results. This is also the way most farm girls made it in the olden
days. Let stand a day or so, or until it smells right.
NOTE: All containers for starters not using yeast must be carefully scalded before use. If you are
careless or do not scald them the starter will fail.
Old-time Potato Sourdough Starter Newsgroups: rec.food.recipes
4 c Flour, unbleached
2 T Salt
2 T Sugar
4 c Potato water: lukewarm
Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days.
This is the author's last choice for making a starter, but seems to be in all the cookbooks dealing with
Sourdough Starters. Use only as a last resort.
NOTE: All containers for starters not using yeast must be carefully scalded before use. If you are
careless or do not scald them the starter will fail.
Sourdough Starter Newsgroups: rec.food.recipes
2 c. flour
2 c. water
1 pkg. yeast
Combine flour, yeast and water. Let stand in a warm place
at least 12 hours.
Add:
1/4 c. sugar
1 c. milk
1 c flour
Mix thoroughly. Set in refrigerator until ready to use in
recipe. After taking batter for use in recipes "feed" the
remaining batter with the same amounts of sugar, milk, and
flour stated above.
STARTER:
2 cups lukewarm milk
2 cups bread flour
2 1/2 tsp. yeast
Mix the starter ingredients with an
electric mixer on low speed until
combined. Cover your starter and place
in a warm. draft-free location for 4 to
7 days, gently stirring once daily.
Sourdough Yogurt Starter Newsgroups: rec.food.recipes
1 c milk
1 c flour
2 T Yogurt, plain
Heat milk until it reaches 100F (38C) on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a
clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in
container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the
mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply
stir it back in. If liquid or starter turns pink, discard mixture and start again.
After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in
a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear
liquid forms on top of mixture, stir it back into starter. Each time you use part of your starter replenish it with equal
amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place several hours or overnight until it
is full of bubbles. Cover and store in refrigerator until needed. Starter should always be at room temperature before using.
Low-fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.
Sourdough Starter Newsgroups: rec.food.recipes
1 tbsp. dry yeast
1/4 cup sugar
4 cups flour
4 cups water lukewarm
Combine all ingredients in glass bowl. Do not use metal bowl. Mix well.
Cover with cloth. Let stand for 4 days, stirring daily. Add 1 cup water and 1 cup
flour to starter after a cup has been used. Cover; let stand at room temperature. Stir
daily to keep starter active.
Hårt Havrebröd från Floras smör burk
750 g ground oats (7.5 c before grinding, if you must
grind your own from oatmeal)
.5 t baking soda
1 t cream of tartar
1 t salt
5 dl milk
Mix ingredients in a bowl and work smooth; let rise 10 minutes. On floured board, separate in 12
pieces. Roll out with textured rolling pin on "special paper" to an 8" diameter. If the paper slides,
place it on top of a damp towel. Make a hole in the center with a glass. Bake 485 F 8-10 minutes.
Cool on a rack.
Options: This can be rolled out as 4 15.5" x 10.5" sheets.
Other flours can be used.
Sourdough Potato Bread Newsgroups: rec.food.recipes a Sunset recipe
1 package active dry yeast
5 1/2 - 6 cups flour
1/4 cup sugar
2 tsp. salt
Instant mashed potatoes (amount for 2
servings) plus ingredients below as specified
on package: milk, butter, salt;
3/4 cup milk
1/4 cup butter or margarine melted and cooled
2 eggs
1 cup sourdough starter, at room temperature
1 egg white beaten with 2 Tbsp. water
In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan prepare mashed
potatoes according to instructions on package. Then add to the potatoes 3/4 cup milk, 1/4 cup butter,
eggs, and starter-stir until blended.
Add potatoes to dry ingredients and beat at medium for 2 minutes, scrapping sides. Add 1 1/2 cups
flour and beat at medium for 2 minutes. With heavy mixer or wooden spoon, add enough of
remaining flour to make stiff dough
Knead dough on floured surface until smooth (5-20 min.) adding flour to prevent sticking. Place
dough in greased bowl-turn over to grease top. Cover and let rise in warm place until doubled (1 1/2 2 hrs.) Punch dough down. Knead briefly to release air. Divide in half.
Shape each half into a smooth ball and place each on a lightly greased 12x15'' baking sheet. With a
sharp floured knife, cut 1/2'' deep slashes in the tops of loaves in a tic-tan-toe pattern.
Cover loaves and let rise until almost doubled (45 min.) Brush loaves with egg white mixture. Bake
in preheated 350 degree oven for about 35 min. or until loaves are richly browned. Let cool on racks.
Makes 2 large loaves.
Lena's White Bread Lena Schenström
l c warm water
1 c flour
2 oz fresh yeast
4.33 c warm water
.25 c oil
2 T salt
4.5 oz cottage cheese
17.75 c flour
Mix first 3 ingredients and let rise for 20 minutes. Mix in remaining ingredients.
Place the dough on a greased cookie sheet cake roll pan. Let rise 1.25-1.5 hours.
Bake in the middle of the oven 575 F for 10 minutes. Reduce the temperature to 390 F and bake
another 50 minutes.
Skåne Limpa Lena Schenström
10 dl boiling water
10 dl rye flour
2 dl warm water
50 g fresh yeast
I T salt
2-3 T dark syrup
l T vinegar
1.5 l rye flour
8-10 dl wheat flour
Mix first 2 ingredients and let sit overnight covered with plastic wrap. The next morning, proof the
yeast and mix into the dough from the previous night. Add salt, syrup, vinegar and rye flour and
knead. Cover and let rise 2 hours. Add 5 dl wheat flour and knead: add rest of the flour and knead.
Shape into 2 loaves and let rise 50-60 minutes. Prick the surface of the loaves and brush with a
mixture of butter and water. Bake 1.5 hours at 350-375F. Let cool on a rack covered with a cloth.
Pieter's Bread Pieter Hybbinette
6 dl water
25 g fresh yeast (2 pkg dry)
1 msk salt
3 dl 4 grain flour
7.5 dl wheat flour
Heat water to lukewarm. Add yeast, salt, 4 grain flour and 1.5 dl flour; mix with a whisk. Use a
wooden spoon to stir in the rest of the flour but not so much that you have to knead it. Let rise 45
min. until doubled. Stir again with the spoon. Pour onto a greased (not oiled) cookie sheet cake roll
pan. Let rise 70 min. Bake 22 min. at 485F. Soak bowl and utensil at least 2 hr before washing.
Serve sliced in halt the thin way and toasted. Good with gjetost, Norwegian goat cheese.
Suggestions: if 4 grain flour is not available, you can take a whole grain mix designed to be eaten as
a hot cereal. This can be ground in a coffee grinder to make flour. The whole grain mix can also be
cooked, using some of the water, and cooled before continuing with the recipe.
Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
l T. salt
l 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1 c. starter
Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm
1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry
ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again
and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485 F, 22 minutes.
Serve sliced the thin way, toasted. Good with gjetost or orange marmalade.
Coffee Bread (Swedish) Vår Kok Bok
[called bullar in our family]
(this recipe is converted from metric to English
measures)
Metric
50 gr (fresh)
100-150 gr
5 dl
2.5 ml
1 dl
1.5 liter
10 ml
English
3 pkg
1 stick
2.5 c.
.5 t
.5 c
7.5 c.
2 t.
(dry) yeast
butter or margarine
milk
salt
sugar
flour
ground cardamom
(optional )
Melt butter. add milk and heat to finger warmth.
Add yeast and allow to proof. Add the rest of the
ingredients and knead until you have a smooth
elastic dough. Let rise
30 minutes. Knead and prepare as directed below.
Braided Coffee Bread
Divide the dough in 4 parts. Knead each part and divide
each into 3 parts Roll each of those 3 parts into long
ropes and braid them. Let rise 30 minutes. Bake 400
degrees. 15-20 minutes.
Plain Coffee Buns
Divide the dough into 4 parts Knead each par and roll
into a long rope Cut each rope into 12 pieces and roll
them into balls. Let rise 30 minutes. Bake 450 degrees. 510 minutes
Filled Coffee Buns, Coffee Bread "Log",
or Crown
Fillings
2-4 tablespoons butter or margarine
4-5 tablespoons sugar
ground cardamom, cinnamon, chopped almonds,
raisins, or thinly rolled almond paste.
Divide the dough in 2 parts. Roll out each piece into
a large rectangle. Spread butter or margarine over the
dough and sprinkle with sugar and other fillings
as desired.
Roll up into a skinny log.
"Log": Cut each log into 2 pieces and place on a
baking sheet. Make cuts in the top with a knife. Let
rise 30 minutes. Bake 400 degrees. 15-20 minutes.
Crown: Take the log and make it into a circle on the
baking sheet. Make cuts in the top with knife or clip the
dough almost all the way through with a scissors to form
petal-like shapes, alternate the petals left, center, and
right. Let rise 30 minutes. Bake 400 degrees.
15-20 minutes.
Filled Coffee Buns: Cut each log into 24 pieces Place them
in paper cupcake liners or on a greased baking sheet. Let
rise 30 minutes. Bake 450 degrees. 5-10 minutes.
Before baking, you can brush the dough with beaten egg
and sprinkle with sugar or chopped almonds. Cool the
bread under a cloth.
Potato and Pumpkin Pudding (Tortino di patate e zucca) Lois Modesitt
serves 4
3 tbsp olive oil
1/2 cup ricotta cheese
1 garlic clove, sliced
2/3 cup grated Parmesan cheese
large wedge (l .5 1b) pumpkin, cut into 3/4 inch chunks (I
used a butternut squash, peeled, chopped and boiled it)
pinch grated nutmeg
12 oz potatoes, unpeeled (I peeled, diced and boiled the potatoes
for a faster preparation)
Salt and freshly ground black pepper
2 tbsp butter scant
4 eggs, separated
chopped fresh parsley, to garnish
Cook's Tip
You may process the vegetables in a food processor for a few seconds, but be careful not to overprocess, as they will
become very gluey.
l. Preheat the oven to 400F. Grease an 8 cup, shallow, oval baking dish.
2. Heat the oil in a large frying pan; add the garlic and pumpkin and cook, stirring often to prevent sticking, for 15
-20 minutes or until the pumpkin is tender. Meanwhile, cook the potatoes in boiling salted water for 20 minutes,
until tender. Drain; leave until cool enough to handle, then peel off the skins. Place the potatoes and pumpkin in a
large bowl and mash together well with the butter.
3. Mash the ricotta with a fork until smooth and add the potato and pumpkin mixture, mixing well.
4. Stir the Parmesan, nutmeg and plenty of seasoning into the ricotta mixture - it should be smooth and creamy.
5. Add the egg yolks one at a time until mixed in thoroughly.
6. Whisk the egg whites with an electric whisk until they form stiff peaks, then fold gently into the mixture. Spoon
into the prepared baking dish and bake for 30 minutes, until golden and firm.
Serve hot, garnished with parsley.
PUMPKIN CHOCOLATE LOAF Milwaukee Journal Sentinal
Makes 12 servings
1 3/4 cups unbleached flour
1 1/4 cups sugar
1 teaspoon baking powder
3 eggs
l teaspoon baking soda
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
4 ounces semi-sweet or bittersweet chocolate, cut into pieces
1/2 cup (1 stick) unsalted butter, room temperature
Preheat oven to 350 degrees. Butter and flour a 9x5-inch non-stick loaf pan.
In mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt and stir together.
In large bowl, with electric mixer, beat butter until softened. Add sugar and continue beating. Add eggs and beat until well blended. Add pumpkin,
vanilla and finally the flour mixture, beating just until well blended.
Melt chocolate in double boiler over medium high heat until totally melted, about 5 minutes. Or melt in a glass bowl in microwave for about 1
1/2 to 2 minutes, or until completely melted and smooth.
Spoon half the batter into loaf pan. Drop spoonfuls of half chocolate mixture on top of batter and then swirl chocolate into batter with a wooden
skewer. Repeat with remaining batter and chocolate, making sure to swirl chocolate into pump- kin well.
Bake loaf in preheated oven about 1 hour or until skewer inserted into center comes out clean. Let loaf cool at least 15 minutes, then invert onto a
wire rack.
Serve warm or at room temperature, sliced.
PUMPKIN CHOCOLATE BREAD PUDDING Milwaukee Journal Sentinal
Makes 8 to 12 servings
4 large eggs
3 large egg yolks
1 cup sugar
3/4 cup pumpkin puree
3 cups half-and-half cream
2 teaspoons vanilla extract
l teaspoon pumpkin pie spice
1 loaf of Pumpkin Chocolate Loaf (see other recipe)
4 ounces bittersweet chocolate. cut into small chunks
Boiling water
3/4 cup whipped cream or creme fraiche for serving
Preheat oven to 375 degrees. Butter a 2-quart shallow oval or round baking dish. Place dish in a larger pan that will act as a double boiler.
For the custard: In mixing bowl, with electric mixer on medium speed, beat eggs and egg yolks until frothy. Slowly add sugar and beat mixture
until thick and lemon-colored. Add pumpkin puree and half-and-half, reducing speed to low. Add vanilla extract and pumpkin pie spice.
Slice pumpkin chocolate loaf into 1/8 inch slices and place slices overlapping to fill the baking dish.
Ladle custard mixture over pumpkin bread slices until baking dish is filled to the top. Place chocolate chunks all around pudding, making sure
they are evenly distributed.
Set baking dish in larger baking pan, and pour enough boiling water into the larger pan to reach halfway up sides of baking dish. Bake in preheated
oven 40 to 45 minutes.
Open oven and wearing heavy oven mitts, push bread down with large spoon. Liquid custard will rise. With spoon, evenly redistribute custard over
bread slices if necessary. Bake about 10 more minutes or until a skewer inserted into center comes out barely clean. Remove pudding from oven,
sprinkle it with powdered sugar and cut it into squares. Serve with creme fraiche or whipped cream, if desired.
FALL SALAD WITH CRANBERRY VINAIGRETTE Milwaukee Journal Sentinal
Makes 8 servings
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons granulated sugar
1/8 teaspoon kosher salt
l pinch black pepper
2 heads romaine lettuce, rinsed, dried and torn into
bite-size pieces
2 medium heads Belgian endive, washed, dried and
chopped
2 red Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
To make dressing, in saucepan, combine vinegar and cranberries. Cook over medium heat until cram berries soften.
Remove from heat, add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until
chilled.
Core and slice one pear, core and dice the other.
In a large bowl, combine the romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with
enough dressing to coat.
Divide among salad plates and garnish with sliced pear. Top with any additional walnuts as well.
GINGER-PUMPKIN SOUP Milwaukee Journal Sentinal
Makes 10 servings
2 cans (15 ounces each) pumpkin puree
2 tablespoons fresh ginger, grated
3 cans (14 1/2 ounces each) chicken broth
2 tablespoons green onion, finely chopped
1 can (11 1/2 ounces) pear nectar
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/3 cup creamy peanut butter
1/4 teaspoon ground cayenne pepper
2 cloves garlic, finely chopped
Toasted pumpkin seeds (optional)
Chopped chives (optional)
In 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover,
reduce heat to low, and simmer 10 minutes.
In blender or food processor, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan
with the remaining pumpkin mixture. Add garlic, ginger, green onion, lime juice, salt and cayenne pepper, cook 10
minutes over medium heat.
Divide among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.
CHEX MUDDY BUDDY MIX
18 servings (1/2 cup each)
1 c semisweet chocolate chips
1/2 c peanut butter
1/4 c butter or margarine
1 tsp vanilla
9 c Chex cereal (any variety)
1 1/2 c powdered sugar
1: In 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter. Microwave uncovered on high 1 min; stir.
Microwave 30 sec longer or until mixture can at stirred smooth. Stir in vanilla.
2: In large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gal food-storage
plastic bag,
3. Add powdered sugar. Seal bag; shake until well coated. Spread On waxed paper to cool about 30 min. Store in airtight
container in refrigerator.
Stove-Top Directions:
Into large bowl, measure cereal, set aside. In 1-qt saucepan, heat chocolate chips, peanut butter and butter over low heat,
stirring frequently, until melted. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until
evenly coated. Pour into 2-gal food-storage plastic bag. Add powdered sugar. Seal bag; shake until well until well coated.
Spread On waxed paper to cool about 30 min. Store in airtight container in refrigerator.
CHICKEN STEW WITH DUMPLINGS
Serves 8
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 celery ribs, sliced
1 medium onion, cut into eighths
1 (10 ounce) package frozen peas
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley
Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until
chicken is tender. Skim fat. Remove chicken from broth, allow to cool. Debone chicken and cut into chunks return to
broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
Meanwhile, combine flour, baking powder and salt in a bowl, cut in butter until mixture resembles coarse crumbs.
Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10
minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Memama & Mimiwag's Chicken & Dumplings Recipe
serve 10 people.
1 (3 to 4 lb) Broiler-Fryer Chicken
2 quarts plus 1/4 cup Water
1 teaspoon Salt
2 Cups Self-Rising Flour
1/4 Cup shortening
1/4 Cup Cold Water
1/2 Stick of Butter, Melted
2 Teaspoons Black Pepper
Stew entire Chicken in 2 quarts of Water, adding two stalks of celery and a chopped onion to the water for flavor. Cook for about an
hour, until the chicken is falling off the bone.
Remove the chicken from the pot and save the stock. Cool the chicken, then remove bones, fat and skin. Cut chicken into bite sized pieces.
Combine Flour and Salt in a Mixing Bowl. Cut the shortening into the Flour using a fork or a masher until the mixture forms coarse
crumbs. Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into
a dough.
Roll the dough out on a solid surface, about 1/8'' thick and cut into strips, 1'' to 2'' long.
Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into
the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the dumpling mix has been used and
stir very gently. Add the chicken, the butter and the pepper to the dumplings and continue to stir gently.
Turn heat to low and allow to simmer for about 10 minutes.
Other recipes say drop tablespoons full into pot.
SWEET POTATO AND SPICED PECAN SOUP
Serves 6
1/2 cup unsalted butter or 1/2 cup margarine
1 large onion, coarsely chopped
4 cloves garlic, minced
5 1/4 cups Chicken Broth
2 bay leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 large sweet potatoes, peeled and cut into cubes
1 1/2 cups heavy cream
1 tbsp. Louisiana-style hot sauce
1 cup large pecan pieces
Chive Chantilly
MELT butter in 6-qt. saucepot Add onions and garlic and cook over medium heat until onions are tender.
ADD broth, bay leaves, 1/2 tsp. salt, 1/4 tsp. black pepper and potatoes. Heat to a boil. Cover and cook 10 min. or until potatoes
are tender.
ADD 1 cup cream and heat through. Discard bay leaves.
Place one-third the broth mixture in blender or food processor, Cover and blend until smooth. Repeat with refraining broth
mixture, Return to saucepot and heat through.
MIX hot sauce, Worcestershire, 1/2 tsp. salt and 1/4 tsp. pepper, Add pecans; toss to coat, Spread pecans in single layer on jellyroll pan.
BAKE at 250 F for 15 min. or until pecans are toasted. Cool. Serve soup with Chive Chantilly and sprinkle with pecans.
Tip: Chive Chantilly: Beat 1/2 cup cream until stir peaks form. Gently stir in 3 tsp. thinly sliced fresh chives.
SWEET POTATO CASSEROLE
1 (16 oz.) can sweet potatoes
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows
Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for
30 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.
MARSHMALLOW SWEET POTATO CASSEROLE
8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon or nutmeg
1/4 tsp. paprika
1 c. chopped walnuts
1/2 lb. marshmallows
Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in
walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become
golden brown.
AUTUMN CHICKEN SOUP
1 whole chicken
2 med. yellow onions
l lg. sweet potato
3 parsnips
2 turnips
11 to 12 lg. carrots
5 to 6 celery stalks
1 bunch parsley
1 bay leaf
1/8 tsp. nutmeg
salt & pepper to taste
Wash the chicken, put it in a large pot and cover with cold water. Bring water to a boil. Roughly chop onions, sweet
potato, parsnips, turnips and carrots and add to the boiling water with bay leaf Boil about 1-1/2 hours skimming
fat and froth from the surface as it accumulates. Roughly chop celery and parsley and add to soup. Cook the mixture
about 45 minutes longer. Remove the bay leaf and discard. Remove the chicken, pick meat from the bones and reserve.
Put vegetables in a food processor and chop finely or pass through a strainer. Salt and pepper to taste. Toss in some
freshly chopped parsley just before serving.
Optional:
Return chicken meat to the soup.
Serve with a dollop of crème fraiche or sour cream.
Curried Lentil Soup Outpost Coop
Makes about 3 quarts and freezes well.
2 tablespoons extra virgin olive oil
1-1/4 pounds white onions, thinly sliced lengthwise
1-1/4 teaspoons garlic, minced
1-1/3 tablespoons ginger, minced
***
2 tablespoons curry powder
2 1/4 teaspoons ground cumin
***
4 cups water
4 cups vegetable stock
***
1-1/3 cups diced tomatoes
6 ounces baby spinach, rough chopped
3 tablespoons lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/4 teaspoon black pepper
2 1/2 cups French lentils, rinsed
1. In large stock pot, heat olive oil, add onions and saute
until onions are golden in color stir occasionally to keep
from burning. Add garlic and ginger root and saute for 4-6
minutes.
2. In small saute pan, toast cumin and curry for 3-4
minutes over medium heat.Add to stock pot.
3. Add lentils, water and vegetable broth to stock pot. Bring
to a boil reduce heat and simmer until lentils just
begin to soften, about 12-15 minutes.
4. Add tomatoes and spinach; simmer for 5-6 minutes.
Remove from heat; add lemon juice, sugar salt and
pepper Season with additional salt and pepper to taste.
Sesame Ginger Tofu Noodle Salad Outpost Magazine
1/4 lb. tofu, firm or extra firm, cut into bite size pieces
2 Tbsp. canola oil
2 Tbsp. tamari
1/4 cup Sesame Shiitake dressing
1 cup cooked Asian noodles, (rice vermicelli, udon or soba)
1 cup zucchini, thin strips
1 cup yellow squash, thin strips
2 each, shiitake mushrooms, thin strips
1 Tbsp. fresh ginger, grated or minced
1 cup spinach leaves
1 teaspoon sesame seeds
Cook the noodles per package instructions, drain and reserve. Using a grater or mandolin, slice the zucchini and
yellow squash into thin strips, and combine with thinly sliced shiitake mushrooms, fresh ginger and cooked noodles.
Gently toss and reserve.
In a small non-stick skillet, heat oil over medium heat. Add the tofu and saute until lightly browned. Add the
tamari and saute one minute more. Remove from heat and add 1/4 cup dressing. Let sit 5 minutes, stirring to coat
evenly.
On a small plate, place a smart handful of clean spinach, top with small handful of the noodle mix. Add half the
sauteed tofu and dressing, sprinkle with sesame seeds for garnish. Serve with additional dressing on the side.
Smoky Baked Mac 'n Cheese Outpost Magazine
3 cups (12 oz.) uncooked elbow macaroni
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse sea salt
1/4 teaspoon cayenne pepper
8 oz. smoked cheddar cheese, shredded
2 cans (14.5 oz. each) Muir Glen organic fire roasted
diced tomatoes, well drained
1/4 cup sliced green onions
1/3 cup grated parmesan cheese
1/3 cup stain dry bread crumbs
2 teaspoons olive oil
Heat oven to 375F. Cook and drain macaroni per directions on package. Return to pan; keep warm.
In 2-quart saucepan, heat cream, mustard, salt and cayenne pepper to boiling. Reduce heat; stir in cheddar
cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into
greased l3x9-inch glass baking dish.
In small bowl, stir together parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni
mixture. Bake 20 to 25 minutes or untie edges are bubbly and top is golden brown.
Paella Soup Milwaukee Journal Sentinal
Makes 4 servings
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
l/3 cup chopped celery
1/4 cup white rice
1/4 teaspoon saffron strands, crushed
1/2 cup dry white wine
4 cups chicken stock
Kosher salt
1/2 cup heavy or whipping cream
l pound large uncooked shrimp, shelled and deveined
3 ounces Spanish chorizo sausage, cut into thin rounds ordered (available
in many supermarkets and in Spanish food stores)
1 cup fresh peas, or frozen peas that have been defrosted
1/2 cup diced cooked chicken, preferably white meat (optional)
2 teaspoons chopped chives
In large, heavy saucepan, heat oil over medium heat until hot. Add onion, carrot and celery, and saute until softened, 3 to 4
minutes.
Add rice, saffron, wine and stock, and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer and reduce
heat. Cover and cook at a simmer until vegetables and rice are soft, about 20 minutes. Remove from heat; cool mixture 10
minutes.
Puree soup in food processor, blender or foodmill, and return soup to pot. (You can also use an immersion blender to puree soup
in pot.) Stir in cream. (Soup can be prepared l day ahead; cool, cover and refrigerate.) Place over low heat and, when mixture
comes to a simmer, add shrimp, chorizo, peas and, if desired, chicken. Cook until shrimp have turned pink and curled, about 3
minutes. Do not overcook or shrimp will become tough. Season with additional salt to taste. Ladle soup into 4 bowls and garnish
with a sprinkle of chives.
Note: I use leftover roast chicken (bought at the supermarket), but you can omit it.
Cherry Clafouti (klah-foo-TEE) Milwaukee Journal Sentinal
Makes 6 to 8 servings
1 cup granulated sugar (divided)
3 cups pitted fresh sweet cherries or thawed, drained frozen
cherries
1 cup flour
1 teaspoon baking powder
Pinch of salt
4 large eggs
1 3/4 cups half-and-half cream
2 teaspoons pure vanilla extract
Grated zest of 1 lemon
Powdered sugar for dusting
Preheat oven to 425 degrees. Butter a 13 x 9 baking dish.
Place baking dish on baking sheet. Sprinkle bottom of dish with 2 tablespoons of the granulated sugar. Spread cherries in
bottom of dish and bake in preheated oven 10 minutes. There may be a lot of juice but do not drain. Set aside.
While cherries are cooking, in bowl, whisk together flour, baking powder and salt. In large bowl, using electric mixer on
medium speed, beat eggs with 3/4 cup of the remaining granulated sugar until blended, about l minute. Add flour mixture in
two additions, alternating with the half-and-half in one addition. Add vanilla and lemon zest and stir to combine.
Pour batter over cherries. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until puffed and golden brown 30 to
35 minutes. Transfer to wire rack to cool slightly. Using a fine-mesh sieve, dust top with powdered sugar and serve
immediately.
Chocolate Intemperance King Arthur Flour, Milwaukee Journal Sentinal
makes 4 1/2 cups chocolate base, enough for about a dozen small rich drinks, smoothies or martinis
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
3 tablespoons Instant ClearJel or cornstarch
1/4 teaspoon salt
1 cup water
1 tablespoon vanilla or espresso powder, or 1 teaspoon
cinnamon (all optional)
2 cups milk or whipping cream
1 cup chopped semisweet or bittersweet chocolate
In medium saucepan, whisk together cocoa, sugar, ClearJel or cornstarch and salt. Slowly whisk in water, then the flavor of your
choice and the milk or cream. Bring to a boil over medium heat, whisking constantly. Remove from heat and stir in chocolate,
whisking until chocolate melts.
Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming. Pour into a jar or other storage container,
and lay a piece of plastic wrap on surface of the chocolate, again to prevent a skin from forming. Store in refrigerator up to a
week.
Serve as is in very small glasses: it's thick and rich.
To make one frozen smoothie, place about 1/3 cup chocolate base in a blender. Add about1cup ice cubes (and 1ounce of the spirit of
your choice, if desired,) and blend until smooth. Alternatively, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate? Add vodka and coffee liqueur to 1/3 to 1/2 chocolate for the best sweet martini ever. To rim glass with
cinnamon sugar, mix 1 teaspoon ground cinnamon with 2 tablespoons sparkling sugar and 1 tablespoon granulated sugar. Wipe
edge of glass with a wet cloth, then dip it into sugar mixture.
Zucchini Bread Jo Ritzman
Makes 2 loaves
3 eggs
¾ c oil
1 ½ c sugar
1 t lemon peel
½ t orange extract
¼ t vanilla
2 ½ c flour
¾ t salt
½ t cinnamon
¼ t ginger
2 t baking powder
2 t baking soda
½ c chopped nuts
2 c grated zucchini
raisins optional
Preheat oven to 350 Beat together eggs, oil and sugar. Add remaining ingredients except
zucchini and nuts. Mix to create a batter. Add zucchini and nuts. Pour into 2 loaf pans and
bake 50 minutes.
Tarator Sanford D’Amato, Milwaukee Journal Sentinal
(Bulgarian/Albanian Chilled Yogurt Cucumber Soup)
Makes 8-10 servings
2 medium seedless gourmet cucumbers (about 24 oz.)
2 t. ground coriander
3 c1oves garlic (about 3/4 oz.)
2 1/4 t. ground black pepper
2 shallots (about 2 oz.)
Zest of 1 lemon (removed with a microplane)
2 quarts plain organic yogurt
2 T. plus 1/2 t. freshly squeezed lemon juice
2 T. plus 1 - 2 t. kosher salt
1/2 c. well-toasted walnuts, chopped medium
2 T. sumac
1/2 c. fresh fennel or dill fronds
1 t. ground cardamom, inner seeds
1/2 c. shaved ice (throw cubes in food processor)
1 1/2 t. ground fennel
Argan or walnut oi1 for garnish
Finely dice cucumbers with the skin on as well as the garlic and shallots. Mix with all the remaining ingredients
except walnuts, fennel or dill fronds, ice and oil. Cover & refrigerate at least1 hr.
Divide into bowls and garnish with nuts, fronds, ice and a touch of oil. Serve cold.
Notes: Sumac is available at the Spice House, Milwaukee.
Enchiladas Jalisco style Dale Thompson/David Barnes
1 dozen corn tortillas
1 lb lean ground beef
15 oz can tomato sauce
1 lb grated cheddar cheese, or less
salt
pepper
cooking oil
1 T chili powder
onion powder, or onion
Cook beef until brown & drain off fat. Add salt, pepper, onion powder to taste. Cool and add
cheese. Fry tortillas individually in ¼” oil until soft but not crisp. Heat tomato sauce with
chili powder. Put meat & cheese mix on tortillas, roll and place side by side in a 9x13 pan.
Pour sauce over tortillas. Bake at 350, 30 min.
Can be served with cold cottage cheese or sour cream.
Can be frozen and stored in foil. To reheat: place foil packets in 350 oven for 25 min.
African Peanut Chicken Soup Donna Eigen, from “Gourmet”
(Yield 9 cups)
2 onions chopped fine, about 2 cups
2 large red or green bell peppers or a
combination, chopped
3-4 garlic cloves, minced
2 T peanut or vegetable oil
1 28 oz can diced tomatoes, including juice
1 49 oz can chicken broth
¼ t dried hot red pepper flakes, or to taste
¼ t black pepper
½ c long grain rice
1 ½ c shredded cooked chicken
2/3 c creamy peanut butter
In a heavy kettle, cook the onions, bell peppers and the garlic in the oil over moderate heat,
stirring, until the onions just begin to brown. Add the tomatoes with the juice, the broth, red
pepper flakes and black pepper. Simmer uncovered for 1 hr. Add the rice and the chicken and
simmer for 10-15 min. or until the rice is tender. Add the peanut butter, stirring until the soup
is smooth. Stir in salt to taste and additional red pepper flakes if desired.
Pasta Carbonara Frugal Gourmet “3Ancient Cuisines”
½ lb pancetta (bacon) chopped (baco-bits
can be substituted)
1 lb penne pasta, dry
4 eggs, beaten
1/3 c grated Pecorino cheese
1/3 c grated Parmesan cheese
salt and freshly ground black pepper to taste
Saute the pancetta until transparent. Set aside. Cook the pasta al dente. Drain & return to the
pot. Add the bacon, along with its fat, the eggs, both cheese, and pepper. Cook over very low heat,
stirring constantly. Keep the pasta moving in the pot so the eggs do not scramble. You may have
to take the pot off the heat now & then. A thin sauce should form on the noodles. Serve
immediately.
Hummus Frugal Gourmet “3 Ancient Cuisines”
2 cans (15.5 oz) garbanzo beans
¼ c olive oil (or less)
1 T lemon juice or white wine vinegar
¼ c coarsely chopped yellow onion (optional)
2 cloves garlic, chopped
pinch cayenne pepper
½ c tahini (sesame paste)
salt to taste
pita
Open both cans of garbanzos and drain the juice from one. Pour the contents of both cans into a food processor or
blender and add all the other ingredients. Process until very smooth. Serve as a dip for crackers, olives, pita bread,
cucumber slices.
White Bean Dip http://www.dashrecipes.com/recipes/dr/white-bean-dip.html
1 (15-oz) can cannellini beans, rinsed and drained
2 cloves garlic, peeled and halved
1 Tbsp lemon juice
1 Tbsp fresh rosemary
¼ cup olive oil
½ tsp paprika
1 tsp salt
In the bowl of a food processor or in a blender, combine ingredients. Purée until smooth. Add oil as needed to thin
out. Spoon into a dish; top with rosemary sprigs. Cover and chill.
Cacik http://www.soupsong.com/rcacik.html
(Turkish iced cucumber-yogurt soup)
Pronounced "JAH-Jik," this classic Turkish dish is marvelously pure and refreshing, and such a
snap to make. Serve ice cold in very small, cold bowls as a first course on a hot summer night to
4-6 people.
1 large cucumber, peeled and chopped
1 garlic clove, minced
1 Tablespoon white vinegar
2 cups plain yogurt
3 Tablespoons water
1/4 teaspoon salt
3 Tablespoons olive oil
2 Tablespoons dill, chopped
2 Tablespoons mint, chopped
In a blender, puree the cucumber and garlic, pulsing the blades to liquify the chopped cubes. Toss in
the dill, salt, water, oil, and yoghurt and blend on high. Refrigerate until ice cold. When ready to
serve, pour into very small bowls.
çaçik: "Turkish Recipes"
http://ingilizceyemektarifleri.ulkeler.net/recipe.php?recipeid=39&PHPSESSID=163c6f1d278bdc40d4a1330a14b0b393
32 oz. plain cow’s milk yogurt (the original recipe uses thick
sheep’s milk yogurt)
1 cucumber, peeled, seeded and coarsely grated
3 large cloves garlic, finely minced or passed through a garlic
press
4 tbs. extra virgin olive oil
1 tbs. freshly chopped mint
1/4 tsp. dry oregano
3/4 tsp sea salt
Line a large sieve with cheesecloth (muslin), place over a bowl and spoon the yogurt onto the cheesecloth. Refrigerate overnight to
drain the excess water (if using sheep’s milk yogurt, it is usually not necessary to drain as the yogurt is sufficiently thick). You
should end up with 1 1/2 cup drained yogurt. Refrigerate until needed. Please note that the longer you keep the yogurt, the tangier
it becomes as it still contains active cultures.
Salt the grated cucumber and draw excess moisture. Dry with paper towel (like the zucchini above).
In a bowl combine the drained yogurt, minced garlic, olive oil, salt and mint and mix well. Fold in the dried cucumber. Sprinkle
the oregano on top.
You can either serve immediately or cover and refrigerate overnight.
Tzatziki The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books) Yield: about 1-1/2
cups
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and
finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional
sprigs
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer
drained yogurt to medium bowl and discard liquid.
In colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature,
or cover and refrigerate up to 8 hours. Wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid
as possible. Pat dry with paper towels, then add to yogurt.
Mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt
and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped
with cucumber slices and mint sprigs.
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg
cholesterol, 182 mg sodium.
Strawberry Angelfood Cake Marie Genzmer
2 pkg . (3oz ) strawberry Jello
3 1/2c liquid for jello (combination strawberry juice and water )
2 large boxes of frozen strawberries ~30 oz total, sweetened
1 pt . whipping cream
1 angelfood cake
Set jello ~2 hrs till syrupy. Rip angelfood cake into bits. Mix other ingredients, place in a tube
pan and refrigerate.
Jewish Coffee Cake Marie Genzmer
1/2c butter
1c sugar
3 eggs
2c flour
1t baking powder
1t salt
1t soda
1c sour cream
1t vanilla
Streussel:
1c sugar
3T butter melted
3T flour
3/4c nuts
1/2t cinnamon
Alternate layers of batter and streussel in springform pan.
350 degrees 55 min.
Savory Gingered Pumpkin Soup with Rosemary Donna Genzmer, Laurel Smith
5 15 oz cans solid pumpkin
equal amount of water
1 ½” x 4” cube of ginger root, grated
¼ c (2 lg sprigs) fresh rosemary
In soup pot, combine ingredients and simmer until flavors combine. If desired, top with
rosemary sprigs.
Options:

Ginger root can be added as large slices or cubes and removed before serving.

Rosemary can also be removed before serving.

Baking pumpkin can be used instead of canned.
Golden Potato Soup http://starburst.cbl.cees.edu/~tara/goldensoup.html
Yield: 45 servings
4-5 red potatoes
6 c water
3 carrots
1-2 stalks celery (opt)
2 onions (red works well)
¾ t savory
1 t dill
½ t rosemary
1 t garlic powder
¼ t pepper
1 t salt
1-4 T tamari
1-2 large handfuls nutritional yeast
In soup pot, sauté onions, carrots, celery and spices. When onions become translucent, add the
rest of the ingredients. Bring to a boil and simmer, uncovered for 10 minutes, or until the
potatoes are cooked but not too soft. Just before soup is done, check the seasonings. You may have
to add more tamari, salt, or garlic powder. If desired, top with cooked, julianned kale as an
edible garnish.
Potato Soup with Rosemary and Roasted Garlic http://ww.molliekatzen.com/potato_soup.htm
Yield: 6-8 servings
4 bulbs garlic
1 ½ lbs russet potatoes (~ 4 med) peeled & cut into
medium chunks
8 cloves garlic, peeled
6 c water
2 ½ c chopped onion
1 large carrot, peeled & cut into chunks
2 t salt (or to taste)
rosemary: a few fresh sprigs or 2 t dried in a teaball;
plus sprigs for garnish
1 10 oz pkg soft silken tofu
white pepper to taste
Roast garlic:
Preheat oven to 375 F. Line a small pan with foil. Trim the very tips of the garlic bulbs, then stand them on their
bases directly on the foil. Roast until the garlic feels soft when gently squeezed (~30 min, but may be longer
depending on size). Remove from oven and set aside to cool. When cool enough to handle, squeeze the pulp of each into
a small bowl.
Soup:
Simmer potatoes, peeled garlic, water, onion, carrot, salt & rosemary until potatoes are very soft ~20-30 min.
Remove from heat & discard rosemary. Stir 2 T of roasted garlic & stir into soup along with tofu. Process in
batches in blender or food processor until very smooth. Heat again gently, adding pepper. Serve garnished with sprigs
of fresh rosemary.
Corn Chowder http://www.supersoy.com
Yield: 11 cups; 2 c servings
4 c chopped potatoes
2 c water
1 bell pepper, chopped
1 onion, chopped
3 c frozen, fresh, or canned corn (1 lb)
2 scoops protein powder dissolved in 2 c
soymilk
½ c chopped fresh parsley
1 t salt
1/8 t black pepper
Cook potatoes in water 5-10 min until soft. Blend potatoes in processor or blender & pour back
into soup pot. Saute bell pepper and onion in oil until they are soft & start to brown. Add to
the soup base. Saute corn if fresh or frozen before adding to soup base. Add remaining
ingredients. Gradually bring to a slow boil, stirring often, simmer. (Milk will separate if
rolling boil.)
Cal: 260 Protein:15 g Carbs: 44 g Fat: 3 g Sodium: 517 mg Cholesterol: 0 mg
Sopa de Arroz Milwaukee Journal Sentinal
Serves 4-6
½ c chopped onion
2 large tomatoes, quartered
2 c chicken broth or water (divided)
3 T olive oil
1 c long grain rice
2 eggs, beaten
¼ c Mexican lime juice
salt
In blender, combine onion, tomatoes, and 1 c broth. Process until well blended. Set aside.
In large pot, heat olive oil over medium-high heat. Add rice and cook, stirring often, until rice
begins to turn golden. Stir in onion-tomato mixture. Add remaining 1 c broth and bring to a
boil. Cover and simmer 20 minutes. Whisk in eggs, then stir in lime juice. Season to taste with
salt. Serve hot.
2 Crust Pie Shell Donna Genzmer
1 ½ c flour
¼ t baking powder
½ t salt
½ c shortening (my mother used to use lard)
1/3 c milk
Mix dry ingredients. Cut shortening into the flour mix. Gently add milk.
TIP: As soon as you start adding the milk, handle as little as possible or it will bake up tough.
Apple Pie Betty Crocker Pie & Pastry Cookbook
8” PIE
pastry for 2 crust pie
½ c sugar
3 T flour
¼ t nutmeg
¼ t cinnamon
dash salt
5 c thinly sliced pared tart
apples (~4 med)
1 T margarine
9” PIE
pastry for 2 crust pie
3/4 c sugar
¼ c flour
1/2 t nutmeg
1/2 t cinnamon
dash salt
6 c thinly sliced pared tart
apples (~5 med)
2 T margarine
10” PIE
pastry for 2 crust pie
1 c sugar
1/3 c flour
1 t nutmeg
1 t cinnamon
dash salt
8 c thinly sliced pared tart
apples (~7 med)
3 T margarine
Preheat oven to 425. Mix ingredients with apples. Turn into pastry-lined pie pan; dot with margarine. Cover with
top crust which has slits cut in it; seal (lightly moisten) & flute. Cover edge with 2-3” strip of aluminum foil to
prevent excessive browning; remove foil last 15 minutes of baking. Bake 40-50 min. or until crust is nicely browned
and juice begins to bubble through slits.
Optional: Prior to baking, brush top with milk & sprinkle with sugar.
Can be served warm with ice cream or a wedge of cheese.
Rhubarb Pie Marie Genzmer
2 crust pie dough
3 ½ c rhubarb
6 T flour
1 ½ c sugar
Preheat oven to 425. Mix ingredients with rhubarb. Turn into pastry-lined pie pan. Cover with
top crust which has slits cut in it; seal (lightly moisten) & flute. Cover edge with 2-3” strip of
aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 45-50
min. or until crust is nicely browned and juice begins to bubble through slits.
Optional: Prior to baking, brush top with milk & sprinkle with sugar.
3 Fruit Marmalade Donna Genzmer (Dawn Kurensky)
3 grapefruit
3 oranges
3 lemons
Slice fruit thinly. Measure and add 3 times the amount of cold water. Add seeds and let stand
overnight. Squeeze seeds and discard. Boil uncovered 2 hrs. Measure. Add an equal amount of
sugar to the boiling mixture. Boil till jelled. Cool. Jar and seal.
Orange Marmalade Donna Genzmer (Dawn Kurensky)
7 oranges
2 lemons
sugar
12 c boiling water
Slice fruit thinly. Cover with boiling water and let set overnight. Boil 15 min. Measure (should be
approx. 11 c.) Boil and add equal amount of sugar. Boil till jelled. Jar and seal.
Lime Marmalade Donna Genzmer (Dawn Kurensky)
Day 1: Peel green rind thinly with a potato peeler. Slice and chop remaining lime. Measure and
add 3 times cold water. Wrap seeds in cheesecloth and keep in water. Soak overnight in a glass
bowl (not metal).
Day 2: Boil 15 minutes.
Day 3: Measure lime mixture. Bring to a fast rolling boil. Add an equal amount of sugar,
stirring (add slowly so it keeps boiling). Cook until ½ t of cooled mixture is tacky.
Day 4: Stir to distribute peel. Jar and seal.
Chocolate Chip Cookies David Barnes
¾ c brown sugar
¾ c sugar
2 sticks butter
vanilla
1 t salt
1 t baking soda
2 1/3 c flour
2 eggs
18 oz chocolate chips
Soften the butter. Cream butter and sugars. Add eggs and then other ingredients. Refrigerate
overnight. Form the dough into small balls on a
cookie sheet. Bake in preheated oven 375
10-11 minutes.
Tom & Jerry
http://www.drinkoftheweek.com/archive/t/tomjerry.
htm
1 oz. Dark Rum
1 oz. Brandy
1 Egg
1 tsp. Sugar
6 oz. Hot water milk, or coffee
Seperate egg in two bowls. Add Rum & Brandy to the
yolk and beat together until frothy. In th other bowl
beat the egg white until it peaks then add sugar and
bet until stiff. Fold into the liqour mixture. Pour
into a coffee mug and top with the water, milk or
coffee.
Ready made batter can be store bought - for this
simply add alcohol and water, milk or coffee.
Tom and Jerry
http://www.drinkstreet.com/searchresults.cgi?drinki
d=806&drinkname=category:22
1/2 ounce Dark Rum
1 dash Brandy
1 whole Egg White
1 whole Egg Yolk
1 teaspoon Sugar
Beat the sugar into the egg yolk, add the rum and
incorporate the egg white. Transfer into a coffee mug
and fill with boiling water. Add the brandy and
garnish with grated nutmeg.
Moussaka
Chai (Indian Spiced Tea) Madhur Jaffrey
Serves 2:
1 ½ c. water
1” stick of cinnamon
8 cardamom pods
8 whole cloves
2/3 c. milk
2 t. sugar or to taste
2 t. any unperfumed, loose tea (Darjeeling, English breakfast, orange pekoe)
Bring water, cinnamon, cardamom, and cloves to a boil in a saucepan. Cover, turn heat to low
and simmer for 10 minutes. Add milk and sugar and bring to a simmer again. Throw in the
tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into two cups and serve
immediately.
Rhubarb Crunch Marie Genzmer
6 c. rhubarb, chopped
1 1/3 c. sugar
4 t. flour
Mix and place in a 9”x13” pan.
Struessel:
1 c. margarine
1 ½ c. flour
1 c. brown sugar
1 c. quick oatmeal
Melt margarine and mix with other ingredients. Spread over rhubarb.
Bake 350-375F, 40 minutes.
Banana Nut Bread Marilyn Grassel
3c flour
2t baking powder
1/2 t baking soda
1/2t salt
3/4c butter
1c nuts
1 1/2c sugar
2 eggs
1/2c milk
2/3c mashed bananas
Mix. Place in 2 greased bread pans. Bake 350F 40-50 min.
Muffins: fill 3/4 full. Bake 350F 25 min.
Banana Sour Cream Torte Marie Genzmer
1/2 c butter
1 1/2 c sugar
2 eggs, beaten
1c mashed bananas
1c sour cream
1t baking soda
2c cake flour (I use reg. and sift a lot)
Grease & line 2 layer pans with wax paper. Mix & bake 350-370 F 20-25 min.
FILLING
1c sour cream
1 egg yolk
1/2 c sugar
2T cornstarch
Cook in double boiler until thick. Add the egg yolk after you remove the filling from the burner. Spread filling on both layers and
on sides. Sprinkle chopped walnuts on top and sides. (I never did figure out how my mom sprinkled them on the sides!)
Refrigerate.
NOTES: You could probably lower the fat in this by substituting no-fat sour cream. I would recommend going 50/50 real sour
cream and no fat sour cream for the filling. The egg yolk could be replaced by extra corn starch and a drop of yellow food coloring.
I experimented with the 50/50 option and the filling loses its translucent quality but the consistency and flavor remain.
I usually make 1 1/2 batches of filling because I think it is skimpy on the filling otherwise.
Brownies Jen Ciborosky Lyons
3 squares unsweetened baker's chocolate
3/4 cp. butter or margarine
3 eggs
1 1/4 cp. sugar
1 1/2 tsp. vanilla
3/4 cp. flour
1/2 tsp. salt
1 cp. chopped nuts
1/2 cp. chocolate chips
Preheat oven to 350 F. Grease 9x9" pan. Melt chocolate squares and butter in double boiler, let cool. Beat eggs, add
sugar, then chocolate/butter mix and vanilla, flour and salt, and finally chips and nuts.
Bake for 35 minutes.
Chokladbollar Vår Kok Bok
1/3 c. sugar
1 1/4 c. oatmeal, quick-cooking
3 T. cocoa
4 T. margarine or butter, soft
3 T. milk
(1 T. vanilla extract or 1/3 c. raisons, optional)
garnish: 1/3 c. oatmeal, cocoa krispies, or sesame seeds
Mix all ingredients except the garnish in a bowl. Mix well and chill.
Place the garnish on a plate or shallow bowl so that the balls can be rolled in it. Toast the oatmeal or sesame seeds
until they are a golden brown. Place them in a clean frying pan and stir the entire time with a wooden spoon.
Form the mixture into balls and roll in the garnish. Keep cold.
Yield: 40 balls.
Schenström family secrets: 1) do NOT melt the butter, no matter how much you want chokladbollar now! 2) Forget
the balls. Eat it all directly from the bowl with a wooden spoon. :)
Eggplant Tofu Stew
1 large cooked eggplant* (ultimately cubed)
5 large tomatoes, pureed (or canned)
3c tofu, 1/2" cubes, deep fried until golden
ghee or oil
1/2t minced ginger root
1/2t minced chilies
1 1/2t black mustard seed
1/4t asefoetida powder (tastes oniony/garlicky)
pinch tumeric
1t gr. coriander
1t garam masala
1t brown sugar
2t salt
Heat 2T ghee or oil; fry mustard seeds until they begin to pop. Add ginger, chili, and asefoetida and fry a few
minutes. Add tomato puree
and the rest of the spices; reduce sauce (5 min.). Mix in the tofu and eggplant and cook a few minutes longer.
*Fry Method: Slice eggplant 1/4" thick. Salt and place in a bowl for 1/2-1 hr; drain. Fry in oil until tender.
Steam method: cube eggplant and place in a container inside a bamboo steamer. Place over boiling water until tender.
Microwave method: cube eggplant, toss with 1T. kosher salt, microwave high 8-15 min. on white paper towels/coffee filters.
Glögg Schenström family recipe
1 c. water
1 (seville) bitter orange peel
1 piece ginger (ginger root)
2 pieces cinnamon stick
8 whole cloves
1 t. whole cardamom
1/4-2/3 c. sugar
1/5 gallon (normal size wine bottle) red wine (dry- Merlot or Cabernet Sauvignon)
½ c. vodka
raisins
blanched almonds
Boil first group of ingredients, covered, for 30 minutes. Strain. Add to wine and vodka. Add sugar to
taste. Serve hot in coffee cups with raisins and blanched almonds.
Warning: this is strong! Don't drive!
Janssons Frestelse Vår Kok Bok
Traditional Swedish Christmas dish
6-8 large raw potatoes
2 onions
20 anchovy slices (200 g.)
1 1/4 c. cream or milk
breadcrumbs
1-2 T. margarine or butter
Slice onions and cut the potatoes into thin strips (julienned?). Place potatoes in cold water until ready to use so
they don't discolor. Grease a 9x13 baking pan. Evenly distribute potatoes and onions in the pan, evenly distributing
the anchovies also. Pour half the cream over the pan. Sprinkle with breadcrumbs. Dot with butter.
Bake in the middle of the oven at 400F about 45 min. or until the potatoes are cooked. Add the rest of the cream
towards the end of the baking time.
Julpepparkakor (Gingerbread) Vår Kok Bok
6 oz. margarine or butter
2 c. sugar
3/4 c. molasses
3/4 c. water
1 T. cinnamon
1 T. ginger
1 T. cloves
1 T. baking soda
5 ½ c. flour
Cream butter, sugar, and molasses. Add water, spices, and baking soda and work into a dough. Knead well. Chill
overnight in an airtight container. Roll out the dough: very thin is considered high quality, but don't roll so thin
that they burn. Cut out shapes.
Bake in the middle of the oven at 400F 5-7 minutes or until lightly browned.
Lena's Fisk Schenström family recipe
Put cut up pieces of frozen fish (cod) in the bottom of a buttered pan. Salt. Slice tomatoes and onions on top. Make
an extremely thick white sauce: 2-3 T. butter or margarine, as much flour as can be mixed in, milk to make an
extremely thick sauce, salt and pepper. Pour sauce over fish and sprinkle with grated cheese such as WI non-aged Swiss
and bread crumbs. Bake approximately 45 min. at 350F.
Vegetarian option: Slice 1 lb. of extra firm (not silken) tofu into half inch thick slices, lightly salt to draw out
water. Deep fry or fry in a half inch of oil, until golden brown. Drain on a paper towel. When cool, puncture
repeatedly with a fork or sharp skewer and drizzle with lemon juice. Substitute in recipe for the fish.
Serve with mashed potatoes, pouring sauce over the potatoes.
Lois's Pepparkakor (Gingerbread)
1 stick butter
½ c. brown sugar
½ c. sugar
2 large eggs
1/8 t. salt
1 t. cinnamon
½ t. ground cloves
½ t. nutmeg
1 t. ginger
1 t. cardamom
2-2 ½ c. flour
Cream butter and sugars; add eggs and spices. Gradually add as much flour as you can until the mixer clogs.
Vigorously knead in more flour to make a very stiff dough. Wrap airtight and refrigerate at least 24 hours. Roll
chilled dough very thin, cut into shapes and arrange on a greased and floured baking sheet.
Bake 350F 12-18 min. until edges are barely beginning to color.
The Swedish Tradition of
St. Lucia
December 13
Background:
St. Lucia is an Italian saint who has been "adopted" by the Swedes. (She gave her dowry to the poor. Her fiancee
denounced her for this. She was blinded and burned. The flames didn't touch her so she was stabbed in the heart. The
red sash represents the wound. It is said that she appeared during a famine in Sweden in the middle ages carrying
food to the farmers across Lake Vännern.)
She is associated with the idea of light. In the middle ages, December 13 fell on the longest day of the year. (In Sweden,
the sun is not up very long in winter. In some places it doesn't come up at all.) This holiday celebrates the fact that
the days will now get longer.
Today:
On the morning of December 13, the oldest daughter dresses in a special long white dress with a red ribbon around the
waist and white socks and no shoes. She puts a wreath made out of leaves on her head. The wreath has 6 - 8 candles on
it. Nowadays the candles are usually battery powered light bulbs instead of real candles. Her sisters also wear special
long white dresses but they have shiny ribbons around their waists and they have another shiny ribbon around their
heads. They carry a candle in their hands. Her brothers wear a special long white gown with a shiny sash and a
pointed hat with three stars on it. They carry a baton with a star on it. They are called Star Boys.
The children serve coffee and special saffron bread to the rest of the family. They walk into the bedroom with the oldest
daughter in the front, followed by the next tallest girl, down to the smallest. Then the boys follow with the tallest in
the front. As they bring in the Lucia bread and coffee the girls sing "Santa Lucia" (in Swedish, of course), and then
the boys sing "Stefan was a Stable-boy." The children then go to their neighbors and teachers and serve them the coffee
and bread.
Significance of Symbols:
candles - light
yellow (saffron) bread - light
bare feet - charity
(Traditionally, they can eat the bread until Christmas, but not before St. Lucia)
Lucia Bread
11 T. butter
6 c. flour
2/3 c. sugar
3 pkg. dry yeast or 1 2/3 oz. fresh yeast
2 c. milk
1 gr. saffron -OR- 1/2 t. cardamom,
yellow food color
1/2 t. salt
1/2 c. raisins
1 egg
15 drops
Grind saffron with a little sugar in a mortar and pestle. Melt butter, add milk and heat to 130° (too hot to keep
your finger in), add salt and saffron. Mix dry ingredients and gradually add the hot milk mixture. Knead the
dough. Place in a greased bowl, cover with a damp cloth and let rise 30 minutes. Knead again. Divide the dough into
30 parts. Roll into traditional shapes, add raisin decoration and place on a greased sheet. Let rise 30 minutes.
Brush with beaten egg. Bake 5 minutes at 450°.
Note: Add 1/2 c. raisins to the dough if you like lots of raisins.
Mole Sauce Lois Modesitt
2 T chili powder
20 whole blanched almonds
1/4 cup diced green tipped banana (I do not know what this is but I just use a regular banana)
1 t ground cinnamon
1 t salt
2 corn tortillas (provides for thickening of the sauce I presume)
2 T sesame seed
1 T pine nuts
1 oz semisweet chocolate (I just put 1/4 bag of semisweet chocolate chips in)
enough chicken broth to blend smoothly
(I also put in a 6oz can of tomato sauce)
Put the ingredients in a blender, blend until smooth and then pour over chicken that has been browned in a pot and
cook until the chicken is tender. (I might put it on low and let it simmer for an hour or two). You will need to add
water to the pot to make the sauce the right consistency.
Mustard Potatoes vi magazine 12 May 1999
1 kilo potatoes
1.5 T butter
4 dl milk
1 T Dijon mustard
1 T regular mustard
1 T mustard seed
salt
Peel potatoes and cut into .5 inch cubes. Melt the butter in a heavy bottomed pan or a teflon coated one, add potatoes
and pour in the milk. Carefully simmer this until the potatoes are cooked. Stir in the spices and add salt to taste.
Oatmeal Pancakes Lois Modesitt
12 (4-INCH) PANCAKES
1-1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil
STIR-INS (optional)
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed & 1/8 t ground nutmeg
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add
to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if
desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour
1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.
NUTRITION INFORMATION: 3 pancakes
Calories 260, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 55mg, Sodium 200mg, Total Carbohydrates 40g, Dietary Fiber 2g, Protein 10g.
Pumpkin Bread
2 eggs
1 1/2c sugar
1c pumpkin
1/2c oil
1/4c water
Pour into 1 greased bread pan.
Bake 350F for 1 hour.
1t baking soda
1/4t baking powder
3/4t salt
1/2t cloves
1/2t cinnamon
1 2/3c flour
Pytt i Panna Anders Schenström
1 pkg. cheap frozen hash browns
1-2 onions, chopped
chopped hotdogs, or bacon
pickled beets
fried eggs
Cook the hash browns spread thinly in a shallow pan in the oven. Fry the onions and meat. Mix
the potatoes, onion and meat in a large pot and heat through. Serve with pickled beets and fried
eggs.
Eggplants Donna Genzmer
Peel and slice. Salt the slices as you layer them in a bowl and let sit for 30 min. Drain and rinse.
Fry:
Heat oil in a frying pan and fry. Drain on paper towels.
Oven fry:
Brush the slices with olive oil and place them on an oiled baking sheet. Bake at 450 until light brown on one side,
5-10 min. Turn and bake other side 5 min. more. Check often and remove to a plate as they brown.
Steam:
Layer in a bamboo steamer and steam until tender.
Microwave method:
cube eggplant, toss with 1T. kosher salt, microwave high 8-15 min. on white paper towels/coffee filters.
Beef Burgundy Campbell’s Soup
4 slices bacon
1 ½ lb beef cut in 1” cubes
1 can Golden mushroom soup
¼ c burgundy wine
2 T parsley
pepper
12 whole white pearl onions, (3/4 lb) OR 2 onions cut in wedges
2 c sliced mushrooms
1 lb wide egg noodles, or kluski noodles
Fry bacon till crisp; remove and crumble. Brown beef in the drippings; pur off fat. Add soup,
wine, parsley, and pepper. Cover, cook on low 1 ½ hrs. Add onions and mushrooms, cover and
cook 1 hr. more. Serve over noodles. Garnish with bacon and additional parsley.
Chana Masalader Dawn Kurensky
3 T vegetable oil
¼ t whole cumin
1 onion, chopped
¼ t nutmeg
¼ t cinnamon
¼ t cloves
1 t ground coriander
2 cloves garlic
ginger root, ½” sq., grated
1 T tomato paste
20 oz can garbanzo beans
½ t salt
1/8 t cayenne pepper (opt.)
1 T lemon juice
Garnish:
1 tomato, quartered
1 onion, slivered
4 fresh hot green chilies or 4 long slices green pepper
Heat oil in skillet on med. Add cumin; when they start to darken, add the chopped onion. Fry until golden brown.
Turn to low and add cinnamon, nutmeg, cloves, and coriander. Mix, add garlic and ginger and fry 2-3 min. Add
tomato paste. Drain bean liquid leaving about 2 T. Pour this and beans into skillet. Add salt, cayenne and lemon
juice. Mix well, cover and cook 10 min.
Serve in a bowl lined around the edges with the garnish.
Non-traditional version: use chicken instead of garbanzo beans.
Hush Puppies Julio Rivera
1 c cornmeal
1 c flour
1 med. onion, finely chopped
6 green onions, finely chopped, optional
2 t baking powder
1 t salt
½ t pepper
1 egg, beaten
¾ c buttermilk
Mix dry ingredients and onions; then wet ingredients. Let sit 1 hr. Deep fat fry.
Potato Latkes Janet Padway
Serves 5-6
4 large potatoes, 2 c grated
2 beaten eggs
4 T self-rising flour or add 1 t baking powder
1 t salt
pinch pepper
Grate very finely and salt. Put in sieve and drain 10 min. Mix other ingredients in a bowl,
add potatoes. In a heavy pan put enough oil to come to ½”. When hot, make 1 T cakes and
flatten. Cook over steady heat, 5 min. each side. Drain on paper towels.
Serve with sour cream or applesauce.
Thai Beef Donna Genzmer
4 servings ; 905 calories
1 lb beef tenderloin
½ c peanut or salad oil
2 T lime or lemon juice
2 T soy sauce
2 T cider vinegar
2 T sugar
¼ t crushed red pepper
3 3oz pkg. ramen noodles
1/8 c mint leaves, shredded
1 sm red pepper, diced
4 green onions, thinly sliced
¼ c dry roasted, unsalted cashews
Cut beef crosswise 1/8” thick. Cut each into thin strips. Combine oil, lime, soy, vinegar, sugar
and red pepper and marinate beef 30 min. Drain beef and reserve marinade. Fry beef. Cook
noodles and drain. Add marinade. Heat noodles until hot (making sure marinade is cooked
because it contains raw meat juices). Toss everything together with beef and cashews on top.
Serve hot or cold.
Won Ton Donna Genzmer
1 lb ground pork
1 egg
1 T soy sauce
½ t salt
½ t pepper
Mix, place a teaspoonful of mixture in the center of a wonton wrapper. Seal and shape. Cook by
deep frying or placing in chicken broth.
Spinach Sauce Donna Genzmer
¼ c butter
10 oz frozen chopped spinach
1 t salt
1 c ricotta cheese
¼ c parmesan cheese
¼ c milk
1/8 t nutmeg
6 oz cooked spiral or radiatorri macaroni
In 2 qt saucepan over med. heat, cook spinach in hot butter and salt 10 min. Reduce heat to low; add remaining
ingredients; mix well. Cook just until heated. Mix with macaroni.
Pesto Sauce Donna Genzmer
1/6 c olive or salad oil
¼ c parmesan cheese
2 garlic cloves, crushed
2 T basil or ½ c chopped fresh
1 t salt
¼ t nutmeg
walnuts (optional)
Mix in blender until well mixed.
Can be frozen by lining egg carton with plastic wrap or wax paper to create individual servings, and storing in a zip
lock bag.
Cheese Stuffed Shells Donna Genzmer
Filling:
4 c ricotta cheese
8 oz mozzarella, shredded
2 eggs
¼ c romano cheese
2 T parsley
½ t salt
½ t pepper
Cheese Sauce:
3 T butter
1 ½ T flour
1 ½ c milk
¼ t salt
¼ t pepper
6 T romano (3 oz)
27 jumbo pasta shells, cooked
Mix filling and spoon into cooked shells. Spoon some sauce into the bottom of a baking dish.
Pack shells closely together and cover with remaining sauce.
Bake 375 25 minutes.
Tomato sauce may be used instead of the cheese sauce.
Filled shells may be frozen. Thaw and cover with sauce before baking.
Lasagna Donna Genzmer
28 oz jar of tomato sauce (1/2 lb browned ground round, optional)
½ pkg lasagna noodles, boiled
½ lb mozzarella cheese, grated
cottage cheese mixture:
¼ c grated Parmesan or Romano cheese
1 lb cottage cheese
1 T parsley
In 13x9 pan, layer, bottom to top, pasta,
cottage cheese mixture, mozzarella, sauce,
pasta, cottage cheese mixture, mozzarella,
and sauce.
Bake 350 for 40 minutes; let stand 10
minutes before serving.
1 egg
½ t salt
¼ t pepper
Pigs in a Blanket and Dumplings Ellen
Scheible
Pigs:
Round steak, floured and salt & peppered
Onion pieces
Bacon
Pound round steak and cut in strips the size of the
bacon slice. Roll a piece of onion inside the bacon
and steak; secure with 2 toothpicks in an X. Brown
in a frying pan.
Dumplings:
Dried rye or white bread cubes (4 slices)
Water to moisten
1 egg
salt & pepper
1 small onion, finely chopped
parsley
Make gravy from drippings in frying pan, add
dumplings and simmer until cooked through.
Tuna or Shrimp Pasta Salad Marie Genzmer
2 c cooked shell macaroni
3 small cans tuna OR 18 oz bag frozen
shrimp
1 rib celery, finely chopped
1 can peas, drained
2 hard boiled eggs, chopped
green onions, thinly sliced
mayonnaise
a little milk
a little sugar
a little salt and pepper
Mix mayonnaise, milk, sugar, salt &
pepper. Add to rest of ingredients.
Serve cold.
Barbeque Sauce for Roast Beef Aunt Jo
Ritzman
1 small bottle catsup
2 t ground mustard
4 T brown sugar
6 T Worchestershire Sauce
4 t vinegar
leftover roast beef, sliced or shredded
Cook sauce ingredients. Add leftover sliced
roast beef.
Serve on hamburger buns.
Lentil Soup Donna Genzmer
2 ½ c lentils, soaked overnight
water
1 onion, chopped
4 T ground coriander, approx.
4 T ground cumin, approx.
1 bay leaf
½ c catsup, approx.
salt & pepper
1 sauteed diced beef Kielbasa, optional
Navy Bean Soup Marie Genzmer
2 ½ c dry navy beans, soaked overnight
¾ c ham
¾ c chopped onion
6-8 c water
pepper
Simmer several hours.
Chili Donna Genzmer
Chili Marie Genzmer
Ground round, optional
Canned Red kidney beans, drained
Canned chopped tomatoes, drained
Onion, chopped
Spices such as chili powder (+secret ingredient)
2 lbs ground beef
2 cans red kidney beans, drained
2 cans tomato soup
chopped onion
Homemade Vegetable Soup Aunt Lois Hoffman
1 potato
1 tomato
2-3 carrots
2-3 ribs celery
1 c chopped cabbage
½ c green beans
2 beef bouillon cubes
¼ c barley
parsley
soup bones
½ c peas
Simmer all day.
Waterzooi New York Times Magazine
Serves 4-6
2 small spring chickens or 2 whole chicken breasts
1 leek, white only, cut in small pieces
1 white onion, diced
1 stalk celery, minced
1 parsley root, small cubes (or 4-5 small parsnips and 2
potatoes)
¼ lb butter
5 c chicken soup
4 T flour
2 egg yolks
½ c heavy cream (or milk)
1 T lemon juice
¼ t nutmeg
Melt just enough butter to fry the vegetables. Simmer vegetables without browning for 5 min. Add 4c soup
and allow to boil 10 min. Add cubed chicken, cover and simmer until the meat is tender.
White sauce: Melt 4 T butter (or a little less) in a saucepan, add flour. When well blended, gradually add
1c soup, stirring constantly. Let boil for 1 min. Remove from heat and add the egg yolks, whipped together
with the heavy cream. Heat again until the sauce thickens further, but do not allow to boil. Season with
lemon juice and nutmeg. Pour into soup.
Grease Stain Remover Martha Stewart
Do not use on silk
½ c baking soda
½ c mild laundry detergent
1 c warm water
1 t liquid or oxygen bleach
Apply to stain and leave until stain disappears.
Vegetable Stain Remover Martha Stewart
Mix lemon juice with salt and leave in strong sunlight for an hour or two.
Cranberry Relish Marie Genzmer
1 lb cranberries
1 large orange, seeded
2 c sugar
Grind cranberries and orange (including rind). Add sugar and let stand a few hours,
refrigerated. Serve.
Bean Casserole Marie Genzmer
10 oz frozen French-cut green beans
10 oz frozen lima beans
10 oz frozen peas & carrots
canned mushrooms
shredded cheddar cheese
1 can cream of mushroom soup, with a little milk
French fried onion rings
Mix all but the onion rings; sprinkle onion rings on top.
Bake 350 for 1 hr.
Pickled Cucumbers Marie Genzmer
Pickled Beets Marie Genzmer
2/3 c sugar
1/3 c water
1/3 c vinegar
3 peeled and sliced cucumbers
sliced onion optional
½ c vinegar
½ c water
1 c sugar
2 cans sliced beets, drained
Combine and let sit refrigerated several
hours.
Bring to a good boil, remove from heat and
immediately add the beets.
Oatmeal Muffins Donna Genzmer
Yield 1 dozen muffins
1 c rolled oats (oatmeal)
1 c flour
½ t baking soda
½ c oil (can reduce this)
½ c brown sugar
1 c buttermilk
½ t salt
1 ½ t baking powder
1 egg
Soak oats in buttermilk for 30 min. Grease muffin tins and fill 2/3 full. Bake 350 25 min.
Note: you can replace the rolled oats with Bob's Red Mill 5 grain cooked cereal soaked overnight
in 1 1/4 cup buttermilk.
Survival Muffins: add ½ c raisins and ½ c walnuts.
Meatloaf Marie Genzmer
Beef/pork/veal combination (Donna uses beef only)
Garlic, crushed or grated
Onion, grated or finely chopped
Salt & pepper
1 egg
handful of oatmeal or breadcrumbs
catsup optional
Mix thoroughly and shape into a loaf. Place in a loaf pan and bake 350 for 1-1½ hrs.
Meatloaf sandwich: slice meatloaf and place on sliced bread. Top with catsup if desired.
Canadian Onion Soup Dawn Kurensky
Serves 6
2 lb (8 medium) onion
4-6 T butter, unsalted
6c beef stock or consumme
6 thick slices of dry crusty French bread
1c Swiss cheese (Emmenthal) cut into slices
Slice onions as thin as possible. Cook on8ions in butter slowly for 20 min; stirring -6 times. Cover after 10 min.
Onions should be limp but not brown. Add 2T flour to onions before adding soup, this will thicken the soup slightly.
Add soup. Bring to a boil and season. Simmer uncovered 20-30 min. NEVER BOIL
When soup is ready, place in individual bowls or 1 large one and top with bread and cheese. Put in 500 oven
until cheese is puffy and golden brown.
Alternatives: use 2c milk in the soup;
Use 4c water and wine (1 bottle white wine) instead of beef stock;
Use barley miso instead of beef stock for vegetarian version.
Easy serve method: Serve soup into bowls & allow individuals to top it with croutons and grated cheese.
Mix first 3 ingredients and let rise for 20 minutes. Mix in remaining ingredients. Place the
dough on a greased cookie sheet/cake roll pan. Let rise 1.25-1.5 hours. Bake in the middle of the
oven 575F for 10 minutes. Reduce the temperature to 390F and bake another 50 minutes.