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BEVERAGES
Chi
Boil: 6 c. water
Add: 5 Red Rose black tea bags
3 Bengal Spice tea bags
Simmer and add:
2 c. milk
1 c. half & half or cream or canned
milk
Bring to a boil
Add: 4 big T. sugar
1/2 t. black pepper
pinch of coriander, optional
Simmer 1 min.
Spiced Cider
Add stick cinnamon and whole cloves to simmering apple cider
Fruit smoothies
Blend: vanilla yogurt and frozen fruit.
MAIN DISHES
Potato Eggs
(use your intuition about proportions)
Fry to crispy and set aside:
bacon
Fry in oil until brown:
diced potatoes
Add and fry till clear:
slivered onion and chopped garlic
Add and fry briefly:
sliced green pepper
Stir into beaten eggs:
sliced drained marinated artichoke hearts
sun dried tomatoes
roasted red peppers (from the jar)
black, Greek and green olives
Pour seasoned egg mixture over potatoes and let sit a minutes 'till begins to cook. Turn/fold ingredients occasionally as the eggs cook.
Cover with grated cheddar cheese, cover 'till melted and serve.
Garnish with sour cream, guacamole, chopped green onions or jalapeno jelly or all.
Cheesy Eggs
4 T. half and half
12 eggs
pepper
12 T Cheddar cheese
2 T. fresh grated Parmesan
Spray a 12 cup muffin pan with non-stick spray.
Put a teaspoon of half and half in the bottom on each cup. Brake an egg into each. With kitchen scissors, cut cross-wise through each yolk; sprinkle with pepper. Top each egg with one tablespoon Cheddar cheese and 2/3 t. Parmesan cheese. Bake at 3350 degrees for 15 minutes. Loosen eggs with rubber spatula and slide onto a warm plate.
Egg Casserole
12 bread slices, crusts trimmed and one side buttered 1 tomato, thinly sliced
5-oz. Jar bacon bits or equal fresh fried crispy bacon 6 eggs
8-oz. Pkg. Cheddar cheese, grated and divided 3 c. milk
1 t. dry mustard
Coat a 13”x9” glass baking dish with non-stick spray. Place 6 slices of bread, buttered side up, in baking dish, fitting slices to shape of pan. Sprinkle on bacon bits and half of the cheese. Top with remaining bread buttered side up. Place one or two tomato slices on top of each bread slice. Beat together eggs, milk and mustard. Pour over casserole; refrigerate, covered, overnight. Bake uncovered at 350 degrees for one hour. Cut into squares and serve.
Maple-Pecan Casserole
8-oz. Pkg sausage
1/4 t. nutmeg
16 oz pkg. Raisin bread, cubed
1/4 t. cinnamon
6 eggs, beaten
1 c. brown sugar, packed
1-1/2 c. milk
1 c. chopped pecans
1-1/2 c. half and half
1/2 c butter
1 t. vanilla
2 T maple syrup
Brown sausage, drain fat and cut into bite-size pieces. Place bread cubes in an oiled 13”x9” baking dish; top with sausage. Combine eggs, milk, half-and-half, vanilla, nutmeg and cinnamon and pour over bread and sausage. Cover and refrigerate 8 hours or overnight. In a bowl, mix brown sugar, pecans, butter and maple syrup. Drop by teaspoonfuls over egg mixture. Bake at 350 degrees for 35 – 40 min.
Crepes Florentine (from Beatrice)
In blender in order listed for 30 seconds:
3 eggs room temp.
1 c. beer
1 c. + 2 T. milk
1 1/2 T peanut oil
1 1/2 c flour
1/2 t. salt
Scrape down the sides and blend one more minute.
Refrigerate at least 2 hours.
Fry in 1 T peanut oil on hot griddle, separate with waxed paper and set aside to fill.
Sauce:
Heat heavy skillet, brown 3-5 min.
4 1/2 T butter
3 T minced green onion, shallot onions
2 cloves minced garlic
1 1/2 c. diced mushrooms
Add:
4 1/2 T flour
stir thoroughly to make roux
Whisk in and simmer while stirring:
4 1/2 c. hot milk
When smooth and thickens, simmer on low 20 min. stirring occasionally
Stir in:
3 T dry white wine
Stir in:
1 1/2 c. grated Gruyère or swiss cheese, salt, pepper and nut met
Stir until melted.
Stuffing:
2+ lbs. Or 20+ oz. Frozen spinach, blanched, s1ueezed
Combine and add to spinach:
1 1/2 c. cottage cheese
3 beaten eggs
Stir in 1 1/2 c sauce.
Put 2T filling on each crepe, roll, sprinkle with cheese.
Heat sauce, pour over all before serving.
BREAKFAST BREADS
Swedish pancakes 450 for 20 min
Beat together or use blender:
3 beaten eggs
1/2 c. flour
1/2 c milk
1 t vanilla, pinch nutmeg (optional)
Into pie plate, cookie sheet or muffin tin, heat a generous amount of butter.
Pour batter into hot butter no more than 1/2” thick
Will bake to golden brown, serve plain or with syrup, jam or whipped cream
Waffles
Blend together:
1 1/2cups flour
2 t. baking powder
3 t. sugar
1/2 t. salt
Combine:
3 egg yolks, beaten
1 1/2 c. milk
Stir egg mixture into dry ingredients
Stir in:
1/2c. vegetable oil
Beat until stiff and gently fold into batter:
3 egg whites, beaten stiff
Pour about 1/2 c. batter into preheated grid.
Gingerbread Waffles makes 5-6 waffles
Combine:
2 c. flour
1-1/2 t. baking powder
3/4 t. soda
1/2 t. salt
1 T sugar
1 t ginger
1/2 t cinnamon
1/4 t. cloves
Mix together:
2 eggs
1/4 c. oil
1/3 c. molasses
1-1/2 c. buttermilk
Make a well in the dry mixture and pour in wet ingredients, blend until combined.
Cinnamon Rolls 350 degrees for 15-20 min
Blend together in a large bowl:
2 sticks margarine
1 c. sugar
1 c. boiling water
Dissolve:
2 pkg. Active dry yeast
1 c. warm wager
add:
1 egg
whisk with a fork; stir into margarine mixture.
Add a little at a time:
5-7 c. flour
Cover bowl with towel and let rise until double.
Roll out 1/2 of the dough to a 12”x8” rectangle;
Spread with:
1/2 stick melted margarine
1/3 c. brown sugar and cinnamon
currents, raisins, apples, nuts, whatever you like
Roll up jelly-roll style, slice, place in pan with about an inch space between, with a little melted butter and brown sugar in the bottom.
Repeat with the other half of the dough.
Cover with a towel and let double in size.
Bake at 350 degrees for 15-20 min.
When cool, frost with your favorite icing or with cinnamon cream syrup below:
Combine and bring to a boil stirring constantly::
1 c. sugar
1/2 c. corn syrup
1/8 c. water
1 t. cinnamon
Cook and stir for 2 min. longer, remove from heat and cool for 5 minutes. Stir in:
1/2 c. evaporated milk or half and half
Biscuits: 400 for 12 min
mix together: 2 c. sifted flour
4 t. baking powder
1 t. salt
Cut into above until pea size:
1/4 c. shortening
Add and stir just enough to moisten ingredients:
3/4-1 c. milk
Spoon onto cookie sheet and bake
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Soft Ginger Bread 350 for 40-45 min
Sift together:
2 1/2 c. sifted flour
2 t baking powder
1/2 t soda
1 T ginger
1 t cinnamon
1/2 t allspice
1/2 t cloves
1/2 t salt
Mix:
1/2 c oil
1/2 c sugar
Add:
1 c. egg whites beaten slightly until foamy
1 egg
Mix well and beat in
1 c. molasses
Add: 1 c. hot water alternately with dry ingredients
Beat smooth after each addition
The dough is very thin.
Corn bread 425 for 25 min.
Mix together:
1/2 c flour
2 1/2 t baking powder
1-2 T sugar
1/2 t. salt
1 1/2 c corn meal
Mix together:
1 egg beaten
3 T melted butter
1/2 c. milk
Pour wet into dry, beat slightly, pour into greased pan and bake
Marmalade French Toast 300 for 20 min.
Cut a pocket in the top of each thickly sliced piece of French bread
Blend together:
8-oz. Pkg. Cream cheese, softened
1 t. vanilla
Blend in:
1/2 c finely chopped walnuts
Spoon 2 T of mixture into the pocket of each bread slice.
Combine in a large shallow bowl:
4 eggs
1 c. whipping cream
1/2 t. nutmeg
1 t. vanilla
Carefully dip bread into liquid mixture and bake at 300 for 20 minutes.
Drizzle with hot mixture of 12 oz. Jar of marmalade and 1/2 c orange juice
FRUIT CAKES
Nona’s Fruit Cake 200, 6-8 hrs. cover in loaf pans sitting in water, uncover 1 hr. 250 to finish
Mix:
1 lb. Soft butter
1 doz beaten eggs
1 c. honey
1 c molasses, optional
1 c. juice
Mix together and add to wet above:
5 c. whole wheat (or not) flour
1 t. cinnamon
1/2 t all spice
1/2 t. cloves
1/2 t ginger
1/2 nut met
Mix in:
1 c. almonds
1 cup cashews
1 c. walnuts
1-2 lbs raisins
1 lb sultanas
1/2 lb apricot
1 lb. Dried cherries
1/3 lb dried pineapple
1 1/2 lbs fig, mission and regular
1 lb. Currants
1/2 lb dried peaches
1/2 lb dates
1/2 c. dried peel
Graham Cracker Fruit Cake
Mix all, let stand several hours to soften fruit:
2 c. candied fruit mix
2 c. raisins, light and dark
1 c. dates, cut fine
11/2 c. red candied cherries
1 c. green candied cherries
1 c. candied pineapple
1 c. walnuts
1/2 c. pecans
1 t salt
1 t all spice
1/2 t cloves
1 t mace
1 t cinnamon
1 t nut met
1 c. softened butter
1 c honey
1 t vanilla
When fruit is soft, Add:
8 c. finely ground graham crackers
Press into 1 qt. Cartons.
Store in fridge.
Grandma’s traditional Fruit Cake 3, 1-lb loves 250 2 1/2 hrs. in lined loaf pans
Boil together for 5 min, then cool:
3 c. strained applesauce
1 c. shortening
2 c. sugar (1 c. brown, 1 c. white)
Sift together:
4 c. sifted flour
4 t. soda
1 t. nutmeg
2 1/2 t. cinnamon
1 t. salt
1/2 t cloves
Dredge in flour as listed above:
1 lb pitted dates
1 lb raisins
1/2 lb nuts
1 pkg or jar mixed candied fruit
SWEET BREADS
Banana Prune bread 350 for 60-70 min.
Cream together:
1/2 c sugar
1/3 c shortening
Add one at a time:
2 eggs
Stir in:
1 c. mashed ripe bananas (2 large)
Combine and add to the creamed mixture gradually while beating till smooth:
2 c. flour
1/2 t. salt
2 t. baking powder
1/2 t baking soda
Fold in:
1/2 c. Plump prunes in warm water, cut into fine pieces, about 10
Bake in bread pan, cook 5 min. before turning out onto its side to cool on rack.
Squaw Bread 300 for 60-75 min.
Proof yeast 1 hour
3 c. warm water
1 T yeast
1/2 c brown sugar
Add each in order, working in 7c. white flour then last 2 cups.
1 T salt
1 c. molasses
1 c. oil
4 c. wheat flour
9 c. white flour
Let rise 1 hour, divide and shape. Let rise 1 hour, bake.
Banana Bread 350 for 50-60 min, in 2 well greased loaf pans
Add dry ingredients to wet.
Sift together:
3 c. flour
1 1/2 t. salt
4 1/2 t. baking powder
Cream together:
1c + 2 T. sugar
1/2 c. shortening
3 eggs
Add to creamed stuff:
3 T milk
1 1/2 c mashed bananas
chopped walnuts (optional)
Carrot-applesauce-pumpkin bread 350 10-12 min.
Beat:
2 eggs
Add and beat:
2/3 c oil
2/3 c sugar
Mix together and add to above:
1 1/2 c. flour
1 1/2 t baking powder
1/2 t salt
2 t. orange rind
2/3 c cooked mashed carrots, applesauce or pumpkin
1 t powdered ginger
Add: raisins
Sour orange muffins 375 for 25 min
Mix wet together:
1/3 c honey
1/3 c. yogurt
1/2 c oil
2 T grated orange peel
1/2 c orange juice
1/3 c milk
1 egg, beaten
Mix together and add wet to dry, stir briefly:
2 c. pastry flour
1 t salt
1 t. baking powder
1/2 c. sesame seeds
Spoon into muffin papers and bake
Lemon Yogurt Muffins 350 for 30 min.
Beat:
1 c. yogurt
1 egg
1/2 c. lemon juice
1 t. grated lemon rind
Melt together and add to above:
1/2 c. honey
1/2 c. butter
Sift together:
1 c. pastry flour
1 c. rice flour
1 1/2 t soda
1/2 t salt
pinch nutmeg
1/2 chopped nuts
Make a well in dry ingredients and mix in the wet stirring briefly.
Spoon into papers and bake
Zucchini bread 325 for 1 hr. 2 loaves
Beat together:
3 – 5 – 10 eggs
1 – 1 1/2 - 3c oil
Add to:
2 – 3 – 6 c grated zucchini
1 – 1 1/2- 3 t. vanilla
Mix together and add to above:
1 – 1 1/2 - 3 t. salt
3 – 4 1/2 - 9 t cinnamon
3 – 4 1/2 - 9 c flour
1 – 1 1/2 - 3 t soda
1/4- 1/2 - 1 t baking powder
nuts and raisins
Orange glazed nut bread 350 for 50 min. 10x10x2 pan
Mix together:
1 c. juice from 2 oranges and water
1 c. orange peel, dates, raisins
Add:
1 t. soda
2 T melted shortening
1 c. sugar
1 t. vanilla
1 well beaten egg
Beat thoroughly and stir in
1 c. chopped nuts
Glaze: Heat and stir occasionally while cake bakes
1 orange juice
1 T orange zest
1/2 c. sugar
Bake in greased pan. Remove from oven and pour glaze over while hot. Cool in pan.
Ginger Bread or Waffles 350 for 60 min, large pan
Beat together:
1 c. sugar 1 1/2 c
4 eggs 6 eggs
2 t. cinnamon 3 t
4 t ginger 6 t
1 c margarine 1 1/2 c.
Add:
2 c. molasses 3 c
Add:
2 c. boiling water 2 c
4 t soda 4 t
Add:
6 c. flour 9 c
Bran Muffins or Bran cake 375, 20 min. in muffins cups or cake pan,
batter keeps 6 weeks in fridge
Mix:
1/2 c. oil
1 c. sugar
1 c boiling water
Add:
2 c. buttermilk
1 c. bran buds (Kellogs cereal)
Add:
2 unbeaten eggs
2 more cups bran buds
Mix separately then add to wet ingredients:
2 1/2 c. flour
2 1/2 t. soda
1 t. salt
Spoon jam onto surface in ribbons—it will cook in and partly sink to the bottom
Pumpkin Bread 350 for 1 hour
Blend:
3 eggs
2 c. sugar
1 c. oil
1 lb. Pumpkin
Mix and Add:
3 c. flour
1/2 t salt,
1 t. cinnamon
1 t. nutmeg
ginger optional
1 t. cloves
1 t baking soda
Add:
1 c. raisins
Pour into 2 loaf pans
Basic Sweet Dough 350 20 min.
Sprinkle yeast into milk, stir till dissolved
2 T. dry yeast
2 c warm milk
Add and stir well:
: 1/2 c oil
2/3 c. raw honey
2 t salt
3 beaten eggs
1 lemon juice and zest
Stir in:
8 c. whole wheat flour
1/2 t. nutmeg, mace or cardamom
1 1/2 c chopped nuts, raisins, citron, dates, currents etc.
Knead on lightly floured board. Put in oiled bowl and turn to oil surfaces Cover, let rise in warm place, to double, punch down. Shape, brush in butter, let rise almost double. Can freeze and bake later.
Apricot Tea Ring 350 30 min.
Use sweet bread dough
1 – roll to rectangle 1/2” thick, 8” wide
2 – brush with melted butter
3 – spread with cooked apricots
4 – sprinkle with cinnamon
5 – roll up, seal edges, form a ring on oiled sheet. With scissors, cut thorough almost to center, 1” thick slices
6 – turn each slice on its side overlapping
7 – brush with butter, let rise double
8 – bake, brush with butter and sprinkle with chopped pecans
If frozen, to thaw, 20 min. @ 200
Raise temperature to 350 to bake 20 min.
Spread with topping:
Cream: 1/2 c. butter
1 egg white
Sprinkle with chopped nuts
Cinnamon Apple Loaf 350 for 40 min
Roll out sweet dough 11 x 15, spread with butter and sprinkle with cinnamon
Combine and spread on dough, roll up long, cut with scissors to 10 slices, cover and let rise in warm place to double about an hour. Bake. Brush with butter, sprinkle with toasted sesame seeds
Thickly sliced apples, or raisins, currents
Walnuts
Orange zest
1 T orange juice
2/3 c. honey
1 T flour
Cardamom Coffee Cake 350 for 1-11/2 hrs.
Cream together:
2 c. butter, softened
1 c. honey
1/2 c. molasses
Add and beat well:
5 eggs
2 t. vanilla
Combine together:
4 c. sifted flour
2 t. baking powder
2 1/2 t. baking soda
1 1/2 t. cardamom, ground
1/2 t. salt
Add
2 c. sour cream alternately with dry ingredients to egg mixture.
Layer batter with:
1/1/2 c. Chopped walnuts
1 T cinnamon
Coffee Cake from June Gorcester 325 for 60-65 min
Cream WELL:
1 c. butter
2 c. sugar
Add one at a time:
2 eggs
ADD:
SOUR CREAM
Sift and add:
2 c. flour
1 tsp baking powder
1 t. salt
Add:
1 t. vanilla
Nut Mixture:
2/3 c. brown sugar
1 T cinnamon
2 T butter
1 c. chopped nuts
Brease and flour a bundt pan
Put _ batter into pan, then nut mixture and remaining batter
Apple-Spice-Carrot muffins 400 54-20 min
Combine:
1/2 c. powdered milk
1/1/2 t. baking powder
1/2 t salt
1/2 t allspice
1/2 t nutmeg
1/2 t cinnamon
1 1/2 c. pastry flour
Combine:
7 T honey
1/3 c. oil
2 eggs
1/2 c. vanilla
Add wet to dry, stir in
1/2 c each grated apples and carrots
Almond Poppy Muffins 350 30 min.
Combine
2 c. pastry flour
2 t baking powder
1/2 t salt
1/2 t nutmeg
1 t cinnamon
1/2 c poppy seeds
1/2 c ground almonds
Combine:
1/2 c. honey
1/2 c melted butter
1 t vanilla
1 c yogurt or buttermilk
2 eggs
Mix dry into wet
SIDE DISHES
Potato Pancakes
Combine and cook on hot oiled skillet:
Grated potatoes
Beaten egg
Finely chopped onion
Shredded cheddar cheese
Cooked and chopped bacon slices
Salt and pepper to taste
Granola
4 c. rolled oats and rolled wheat
1 1/2 c. shredded coconut
1 c. wheat germ
1 c. chipped nuts
1 c. sesame seeds
1/2 c bran
1 c ground toasted soy beans
1/2 lb. Filberts
1/2 lb raisins
1/2 lbs almonds
1/2 c rice polish (optional)
1/2 c. sunflower seeds
1/2 lb. Raw sugar
heat:
oil
honey
vanilla
Combine honey oil mixture with dry mix.
Bake on oiled cookie sheet at 300 for 20 min. stirring often
Add raisins before serving.
Custard Bake 300 for an hour or so
Blend together: 4 c. whole milk
2/3 c. sugar
1/4 t. salt
Add and beat: 6 beaten whole eggs
Add: 2 t. vanilla
1/4 t. nutmeg
Place a baking dish in a pan of water (place a folded dish towel under the pan in water)
. Knife should be clean when testing the center but still shaky.
Portabella Mushrooms
Slice through about 1/2” thick
Fry in hot olive oil with garlic
Garnish with parsley and very thin lemon slice
Fruit
pineapple
star fruit
mango
pear
grapes
strawberries
blueberries
peaches
nectarines
apricots
pamogranite
pecans
dress with frozen orange juice or whipped cream or vanilla pudding
Hot Cereals
Cinnamon-apple Oatmeal Bake 400 degrees for 30 min
1/2 c. applesauce
3/4 c. sugar
2 eggs
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 c. peeled chopped apples
Combine applesauce, sugar and eggs with mixer until well blended. Add next 5 ingredients and beat well. Fold in apples and pour into a greased 8”x8” pan..
Chi Oatmeal
Cook oatmeal in milk rather than water and add to the water:
Cinnamon
Corriander
Tumeric
Cloves
Raisins, currents and other dried fruit optional(
: Nona's Fruit Cakes
Grandma’s applesauce fruit cake
Graham Cracker fruit cake
Sweet Breads
Banana Prune
Squaw Bread
Banana Bread
Carrot/applesauce/pumpkin bread
Sour Orange muffins
Lemon Yogurt Muffins
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HOEUR’D’HEURS
Deviled eggs
Hard boiled eggs: cover eggs in water, bring to a boil 1 minute. Cover, Remove from heat and leave 20 min.
Peel, cut in half, separate yolks
To yolks add:
Yellow mustard
Worchester sauce
Miracle whip
Stuff whites, paprika optional
Homos and pita bread
Add water to instant homos with a little lemon and more garlic and olive oil
Serve with pita, slices of roasted red peppers, chopped Greek olives, chopped pepperoncini
Layered Mexican dip and Chips
Refried beans:
Soak dried pintos in hot water 6 hours or more
Cook in pressure cooker till soft with water covering, 10-15 min.
Heat:
2 T veg. Oil
Saute:
1 1/2 c. diced onion
Add: 3 c. beans
1 c. chopped tomatoes
1/2 t fennel, powdered/ground
1 t. cumin powder
2 t. chili powder
salt, cayenne
Mash half the beans and add to above then all remainder of whole beans and mix.
Salsa:
Chopped tomatoes
Celantro
Finely chopped onion
Finely chopped green pepper
Stuffed Mushrooms
Remove stem, brush off dirt and bake underside down for about 7 min before they lose much juice. Stuff with:
Freshly sautéed fresh prawns (sauté in butter, garlic and a little white wine)
Cream cheese
Pinch of horshradish
parmesan cheese
parsley or chives
crab (optional)
Broil till begin to turn brown on top and serve hot
Cheese Wafers 325 for 20 min. (they don’t brown)
Mix with pastry blender:
2 sticks warmed butter
2 c. flour
1/2 t. cayenne
pinch salt and pepper
Add and mix with hands:
3 c. shredded harp cheddar
2 c. rice crispies
Drop by small spoons on cookie sheet.
Flatten with fork and bake
SOUPES
Cream of Mushroom Soup
in oil and butter, sauté: sliced mushrooms
grated onion
grated celery
Add: dry white wine
cook 5 min.
sprinkle with flour and mix in
Add: salt
pepper
thyme
Smoked Gouda Potato Soup
make very well-done creamy mashed potatoes
thin with 1 can of beer
Sauté in olive oil then add: lots of squeezed garlic
Grate and add: smoked gouda cheese
Heat until cheese melts
Add: dash of marjoram, salt and pepper
Serve with: chopped parsley as garnish
Greek Lentil Soup
2 c. dry pink lentils – wash, drain and boil in 6 c. water 10 min.
Mix together: 2/3 c. flour and 5c. water adding water a little at a time while stirring flour to make a smooth mixture.
1 T salt
1 bottle defrosted fresh lemon juice
Mix all of the above together and bring to a boil, stirring constantly. Reduce heat and simmer 1/2 hour.
fry in 1/4c olive oil: 3 cloves crushed garlic
1 T. fresh ground coriander
1/2 t. cayenne pepper
1/2 t. or more ground cumin
Garnish with chopped cilantro or parsley or more coriander.
Simpatico Soup (from Simpatico restaurant in Wallingford Seattle)
Sauté in olive oil until tender:
2 small onions, chopped
4 stalks celery, chopped
2 small carrots, sliced very thin
1/2 c. fresh basil chopped
Add:
5 cloves fresh chopped garlic
sprig of rosemary
1 can drained marinated artichokes hearts (or hearts in water if you prefer)
add to above:
2 lbs. Fresh or canned chopped tomatoes
1 T. orange juice concentrate
1 small can tomato sauce
Add: 1 gal vegetable stock
1 _ c. white wine.
Bring to a boil, cover and reduce heat. Simmer 1 hour and serve with cilantro garnish.
Squash Orange and Ginger Soup
In a blender: 9 c. cooked squash
3 c. orange juice
Sauté in olive oil:
5 cloves minced garlic
1 diced onion
1 diced green pepper
1 T. fresh grated ginger
2 T. curry pdw
2 c. sliced mushrooms
salt
Add: 6 c. vegetable broth
Simmer all together
Add a little sour cream or yogurt to serve
Garnish with green onion
Add to: 2 c. sour cream
Creamy vegetable soup
Prepare 8 c. chicken broth and set aside
Saute in olive oil: 1/2 lb. Sliced dry mushrooms
1 c. chopped fresh basil
set this aside to add to soup mixture just before serving.
Saute in bacon drippings or butter in the order listed until pan is dry and vegetables begin to carmalize:
1/2 c. Chopped garlic
1 c. very thinly sliced carrot
1 c. very thinly sliced celery
1 c. very thinly sliced onion
Turn to high and add a small amount of chicken broth, cooking until it disappears, add a small amount more broth and repeat until you have used 3 cups of the broth.
Add sour cream mixture then remainder of the chicken broth, salt and pepper to taste and serve.
Ratatouille
Heat: 1/2 c. olive oil
Sauté: 4 cloves crushed garlic
bay leaf
1 medium chopped onion
salt
Add, cover and simmer on low 15 min.
1 small cubed eggplant 1 t. basil
1/2 c. red wine 1 t. marjoram
1/2 c. tomato juice 1/2 t. oregano
1/2 t. rosemary
Add cover and simmer 10 min: 1 med. Cubed zucchini, 2 med. Cubed green peppers
Add salt & pepper , capers, 1 med tomatoes, 1 T. tomato paste. Mix well
Cook until all veggies are tender. Add wine and tomato juice as needed. Serve with fresh parsley, parmesan and rice.
Layered Potato Salad Soup (start with remains of a layered potato salad)
Grind left-over salad in a blender with skilm milk (or cream or anything in between)
drained marinated artichoke hearts
pinch of dill
pepper
Heat to boiling
Serve with vegetables such as mushrooms, zucchini, green pepper, green beans etc. to be added into the soup as desired.
SALADS
Greek Summer Salad
sliced:
green pepper
red pepper
purple onion
avacado
cucumber
tomato
marinated artichoke heart
whole Greek olives, your preference
chunks of feta cheese
pepper roncini
Dressing:
real lemon juice, fresh or frozen
olive oil
fresh oregano or basil
salt and pepper
Spinach/Mushroom/Pear
Ingredients to arrange on individual plates (or in a bowl):
fresh spinach leaves
sliced mushrooms
sliced fresh pear
Ginger dressing to sprinkle over each serving combine these:
1/4 cup red wine vinegar
1/4 cup virgin lite olive oil
1.2 teaspoon ground black pepper
1/4 cup minced crystallized ginger (*Trader Joes has wonderful fresh candied ginger)
Sprinkle crumbled bacon on each serving.
Bulgar/Tabule Salad
soak 2 hours or until soft then drain:
2 c. bugler
Marinate over night with: large chopped onion
allspice
salt and pepper
olive oil
lemon juice
To serve, add: lots of chopped parsley
tomatoes
Layered Potato Salad
peel, slice, cook 8 potatoes
Layer in a large container with a mixture of:
1 large container of cottage cheese
1/2 that much Mayonnaise
thinly sliced onions
lots of chopped parsley
black pepper and little salt
Let it sit overnight in the fridge before serving (Keeps well several days)
Shitake and Spinach Salad
Sauce:
In a bowl: 2 T. Gray Poupon mustard
Add gradually while whisking:
2/3 c. vegetable oil
1T. sesame oil
Add: 1/2 c. rice vinegar
1 T. Balsamic vinegar
1-2 T. sugar
1 spray of misquite smoke (optional)
Use 1/2 or more of this sauce in which to cook:
thinly sliced leeks
lots of squeezed garlic
sliced shitake mushrooms
Clean and stem fresh spinach.
Add the cooked ingredients to the spinach and fold together
Add over the top: 1 c. or more “pepitas” (Roasted salted pumpkin seeds)
Spinach and mushroom salad
Fry till crispy: lots of bacon
Wipe off dirt with a paper towel from lots of white mushrooms and slice very thin
Clean and stem fresh spinach
Cut tomatoes
Slice green onions
Combine above with the dressing below:
1/2 c. lemon Juice
1/2 c. vegetable oil, a little sesame oil
1/2 c. sugar
Cauliflower/Pea salad
Cook briefly in boiling water:
package of small peas.
Drain in a strainer and douse in cold water to stop cooking
Slice: 3 bunches of green onions
separate cauliflower into very small flowerets
Add ingredients above with enough Mayo to moisten.
Salt to taste
Broccoli Salad
5 1/2 c. chopped broccoli Dressing:
1/2 c. chopped onions 1 c. Mayo
1/2 c. golden raisins 1/2 c. sugar
1/2 c. crispy bacon (or more) 3 T. vinegar
1/2 c. roasted slivered almonds
Curly Endive and Fruit Salad
Grapefruit greens salad
Mixed greens or curly endive
(May add spinach, romaine, other greens)
pomegranates or dried cranberries
bos pear
grapefruit sections
walnuts
Dressing: commercial poppyseed plus:
walnut oil
red wine vinegar
few drops sesame oil
Florentine Salad
Marinate:
2 c. cooked chopped chicken or turkey breast
1 green pepper, chopped
1 onion, minced
1 c. or so minced celery
in
1/2 c. lemon juice
1/2 c. salad oil
salt, pepper, cayenne
Refrigerate over night
To serve, add: 1-11/2 c. Miracle Whip
black olives
tomatoes
romaine lettuce
crispy bacon
Fruit Salad
Fresh: pineapple
star fruit
pear
red and green grapes
mango
Frozen: strawberries
Dried: apricots
raisins
nuts of your choice
Dressing: whipped cream or frozen orange juice
or yogurt/sour cream/sugar
Jicama slaw
Shredded hikima and broccoli stalk, mix with vinegrette, put sliced avacados on top, slices of green pepper on the side, pepitas on the side
Kelp Salad
Thinly sliced English cucumber
Rice vinegar with salt and sugar
Blue cheese/fruit salad
Mixed greens
Apples or pears
Lots of hunks of blue cheese
Crunchy pecans (see recipe)
Dressing:
1/8 c. garlic puree
1/2 c. lemon
1/2 c. balsamic vinegar
1/2 t. salt
1/2 t. tarragon
1/1/2 c. olive oil
1/2 shot GranManier
1 oz. Orange juice
Nuts
Bring to a boil:
1/2 c. butter
1/2 c. Karo
2 T. water
2 t. sugar
1 t. salt
stir in 1 lb pecans, spread on foil and bake 1 hour on 250
SALAD DRESSINGS
Basic
1/2 c. rice vinegar
1 T sesame oil
1/2 c. salad oil
1 clove squeezed garlic
salt/pepper
2 t. Poupon mustard
Add sugar for sweet/sour dressing
Vinegrette
Whisk together egg yolk, ijon mustard, wine vinegar, salt, pepper, sugar, then which in vegetable oil very slowly
Noodle dressing
Shallot
Garlic
Ginger
Soy sauce
Sugar
Rice vinegar
Hot roasted sesame oil
Toasted semame seeds
Chopped celantro
GARNISHES, CHUTNEYS, PICKLES TOPPINGS ETC
Beet pickles
Cook and peel beets and immediately cover with:
Rice vinegar
Light vegetable oil
Squeezed garlic
Salt and pepper
Sugar
Nice served with tiny pickled onions
(Optional: allspice, cinnamon and cloves)
Murfalatta mix
Chop together:
Greek olives
Green olives
Black olives
Capers
Pimento
Roasted red pepper
Basil
Celantro
Sun dried tomatoes in oil
Pepperoncini
Hot pickeled Italian vegetables including celery, cauliflower, carrots (in the jar)
Olive oil
Jalapino Jelly
Bring to a boil:
16 c. sugar
Add mixture below:
In a blender:
8 seeded chopped green peppers
8 4-oz cans Ortega Jalapeno peppers
4 c. cidar vinegar
2 c. real lemon juice
Skim off foam and simmer for 4 min.
Cool for 15 min.
Add
4, 6-oz. Jar Certo, stir for 5 min. while cooling
Poor into sterilized jars and close with boiled lids.
Raisin and tomato Indian Chutney
Boil just long enough to remove skins:
6 lbs green tomatoes
Cook until soft with:
1 qt. Malt vinegar
Add:
4 lbs. Raisins
4 lbs. Sugar
2 oz. Fresh squeezed garlic (or more)
1-3 T. cayenne pepper
6 oz. Crystallized ginger sliced very small
3 T salt
1 qt. MALT vinegar
Boil slowly about an hour. Let stand 2-3 days. Re-heat and can. Will keep in fridge for several months.
Green Tomato Chutney
Let stand in brine (1 _-2 c. coarse salt to 1 gal. water) over night
8 c. green tomatoes
4 c. onions
Drain well.
Cook until tender with:
4 c. apples
3 c. brown sugar
1 lb. Raisins
1/2 t. ginger root
2 T mustard seed or 1 T ground mustars
1 T cinnamon
1 t cloves
1 t pepper
2 c. vinegar
Plum Chutney
Bring to a boil:
1 c. brown sugar
1 c. white sugar
1/2 c. cider vinegar
Add:
3 1/2 c.cut purple plums
1 c. seedless raisins
1/3 c. minced onion
1 clove minced garlic
2 T. mustard seed
3 T. chopped crystallized ginger
2 t. salt
1/2 t. cayenne pepper
Boil then simmer 45-50 min.
Seal in clean jars
Crunchy nuts (great on salads)
Boil: 1/2 c butter
2 t .sugar
1/2 c. light Karo syrup
2 T. water
1 t. salt
Stir in 1 lb. Walnuts/pecans
Spread on foil
Bake 1 hour at 250, store in tightly sealed tin can
Garlic Spread (Karen Wallach)
In baking dish or tin foil,
2 inches peeled garlic
cover in olive oil
anchovies on top
little water in the bottom
Cover and take on low (250) 2 hours.
BUILD A SANDWICH
Buffet style sandwiches are great with a little soup. Or make a variety of combinations them in advance.
All American
Sliced cheeses: havarti, swiss, sharp cheddar
Sliced meats: ham, turkey, chicken, salami and other lunch meats
Greens: Romaine, alfalfa sprouts, spinach
Dill pickles, Sweet pickles
Catsup, mustard, Miracle Whip, Mayonnaise
Slices tomato, cucumber
Meatloaf:
Meatloaf mix, cook, drained and cool: hamberger, ground sausage, egg, bread crumbs or crushed soda crackers, minced onion, catsup, mustard, parmesean cheese, chopped olives
romaine
sliced tomatoes
Sliced onion
sliced dill pickle
mayonnaise or Miracle Whip
Mediterranean| in pita or French bread
Roasted red bell peppers
roasted eggplant
feta or mozerella cheese
olive tappenade
grilled portabella mushroom slices
hommos
yogurt
thinly sliced cucumber
pepperoncini
garlic spread (above)
COOKIES
Neiman Marcus Cookies 375, 10 min.
2 c. butter
4 c. flour
2 t. soda
2 c. sugar
5 c. blended oatmeal (measure and blend to a fine powder)
24 oz. Chocolate chips
2 c. brown sugar
1 t. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 t. vanilla
3 c. chopped nuts
Cream butter and sugars. Add eggs and vanilla, mix with flour, oatmeal, salt baking powder and soda.
Add chocolate chips, Hershey and nuts.
Roll into balls and place two inches apart on cookie sheet.
(makes 112 cookies)
Ginger Snaps 350 for 15-20 min.
Cream until smooth:
1/2 c. shortening
1 c. brown sugar
Add:
1 egg
1/2 c. molasses
Combine and add to wet:
2 c. flour
2 t. cinnamon
2 t. cloves
2 t. ginger
1/2 t. salt
2 t. soda
Roll into little balls and roll in sugar
Bake on cookie sheet
Angel Bars 325 for 30-40 min 9x9 pan
Melt:
1/3-1/2 c butter
Mix with:
1 c. graham cracker crumbs
Press into pan
Spread 1 pkg. Chocolate chips over crumbs
Spread 1 c. Angel flake coconut evenly on top
Pour 1 c. eagle brand sweetened condensed milk
1 c. nuts over all
Bake, cool, then cut into squares
Chewy Chocolate Cookies 375, 7-9 min Marguerite Anderson
In large bowl on low speed adding dry to wet ingredients:
Blend these wet ingredients:
2 c. white sugar
1/2 c. soft margarine
2 t. vanilla
1 T. water
Add and beat well:
2 eggs
Dry ingredients well mixed:
2 1/2 c. flour
1/2 t. soda
1/2 t. salt
1/3 cocoa
After combining dry to wet, add:
1 c. + nuts
Drop rounded Tablespoons, bake, let sit at least 3 min. in pan to firm and finish cooking. Cool, store or freeze.
Oatmeal1/2and Raisin Cookies 375 12 min.
Cream together:
1 1/2 c brown sugar
1 c. white sugar
1c (2 cubes) oleo margerine or a little more for crispier cookie
1/2 c oil
3 t. vanilla
Add: 4 eggs
Mix together then Stirr into above mixture:
3 c. flour
2 t. soda
2 t. salt
5 t. sinnamon
3 t. cloves
3 t. nutmet
Stirr in: 8 c. oatmeal
2-3 c. raisins
other candied/dried chopped fruit or chocolate chips optional
Walnut Crescents
Cream:
1 c. butter
1/2 c. powdered sugar
Add:
1 1/2 t. water
2 t. vanilla
2 c. unsifted flour
1 c. chopped walnuts or pecans
Mix well
Shape in rolls about _” in diameter, cut in 1” pieces, put on cookie sheet and pull ends down to form crescent.
Bake at 375 for 15 min.
While warm, roll in powdered sugar and again when cool
Chocolate Coconut Chews
Mix and press into bottom of pan:
Rice crispies
Melted butter
Layer:
Chocolate chips
Layer:
Coconut
Pour over Eagel sweetened condensed milk
Bake until brown.
CANDY
Peanut Brittle
Cook to thread stage:
1 c. water
1 c. white Karo Syrup
2 c. sugar
Add and cook until DARK amber:
2 c. raw Spanish peanuts
Add: 1 t. butter and stir in to melt
Stir in quickly then pour fast onto greased cookie sheet DO NOT SPREAD;
: 2 t. soda
2 t. vanilla
Cool
Candied Fruit Peel
Cover in cold water and bring to a boil then simmer 1/2 hour:
Orange and lemon fruit peel
Change water and repeat 3 times
Scrape off excess inside of peel
Syrup:
2 c. sugar
1 c. water
Cover peel with syrup and simmer until syrup is absorbed
Cool, dry, dust with sugar. Keep in tightly sealed or glass.
Fudge
Boil 5 min.:
4 1/2 c. sugar
pinch salt
1 tall can (13 oz) evaporated milk
4 tablespoon sweet butter
Take off heat and add quickly, stir until all lumps dissolved:
24 oz. Semi-sweet or “double chocolate chocolate” chips or bars = 4 c.
1 pint marshmallow cream
Add:
2 c. nuts
Stir until chocolate is dissolved
Put in greased glass dish, let stand several hours.
Cut into squares
Pralines
Cook to 228 degrees:
1 c. brown sugar
1 c. white sugar
1/2 c cream
Add and cook to 236 degrees
2 T butter
1 1/2 c. pecans
Cook to stiff ball stage
Cool 10 min to 200 degrees
Stirr 1 min. until shiny drop spoonfuls on waxed paper
Divinity
Cook to firm ball stage
2 1/2 c. sugar
1/2 c sater
1/2 c white Karo syrup
Meanwhile, beat until stiff:
2 egg whites
pinch of salt
Add 1/2 of hot mixture to egg whites beating constantly
Return rest of hot mixture to stove and cook until brittle.
Add remainder of syrup mixture and beat until dull gloss
Add 1 t. vanilla
Drop by spoonfuls on waxed paper
Caramels
Cook slowly until dissolved
1 c. Karo
3 c. sugar
Add on high stirring constantly
1 large can condensed milk
Add
1 stick (1/4 lb) butter
Add 1 large can condensed milk
1 stick (1.4 lb) butter
Cook and stir on high to hard ball stage
Add
2 t. vanilla
pour into greased glass dish to cool
Cut
Fondant Mints
Combine and cook stirring until dissolved:
2 c. sugar
1 1/2 c. water
2 T light corn syrup
Cook to 238 degrees (soft ball) without stirring . Wash down crystals on sides.
Remove and pour at once on cool wet platter.
Add drops of oil of peppermint.
Cool to 110 degrees (luk warm)
Beat with paddle until white and creamy.
Knead until smooth and free from lumps
Store for 3 days in glass jar in fridge before using.
To form mints, melt over hot water, drop by tablespoons 2” apart on waxed paper.
Cool, remove from paper.
Cinnamon Sugar walnuts
Boil stirring constantly to soft ball stage:
1 c. sugar
1/3 c. canned milk
1 t cinnamon
1/2 t salt
nutmeg and cloves optional
Remove from heat
Add:
1/2 t. vanilla
2 c. whole nut meats
Stirr carefully until nuts are coated and crystallized. Spread on waxed paper.
Buttermilk Candy
Combine and let stand 20 min
1 c. buttermilk
1 t. soda
Boil until sugar dissolves:
2 c. sugar
2 T. light corn syrup
Add and boil to soft ball stage:
1/2 c. butter
Cool to 110 degrees, beat till thick
Stir in:
1 c. pecans and pour into buttered pan
Salt Water Taffy
Cook on high heat until syrup spins a thread and is brittle stirring only until it boils:
21/2 c. sugar
2 c. white corn syrup
2 c. water
Add:
1 T. butter
2 t. salt
1 t. flavoring (vanilla, peppermint, rum)
Pour onto cookie sheet and cool slightly until you can handle it.
Butter your fingers and pull and twist as fast as possible to add aid. Candy will begin to get white with the air. Pull as long as possible. Stretch and twist to long snake. When hard, tap with a knife to break, score first to make even pieces.
Chocolate Frango
Cream well:
1/2 lb. Butter (room temperature)
2 c. sifted powdered sugar
Beat in one at a time:
4 eggs
Melt:
4 squares baking chocolate
1/2 t peppermint flavoring (not oil)
1 t. vanilla
Blend well, spoon into small dishes and refrigerate. Top with whipping cream and a cherry
Almond Roca
Cook on high stirring constantly until mixtgure turns DARK amber color:
1 lb. Butter
3 T. white Kary Syrup
2 c. white sugar
Add:
1 1/2 c. blanched slivered toasted almonds, stir in quickly .(1/2 pound pkg)
Pour onto greased cookie sheet. Lift from pan before completely cool, turn. Allow to cool completely.
Melt over double boiler and spread on brittle:
1 lb. semi-sweet chocolate
Sprinkle with
2 c. chopped walnuts
Cool and repeat on other side.
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MEAT DISHES
Greek Roast Lamb
Trim fat to a thin layer on the leg of lamb
Poke many holds 1” deep all over the lamb and stuff with garlic. Rub all over with salt set it on a rack in a baking pan and bake 1 hour on 325
Basting sauce:
2 c. olive oil
4 1/2 c. lemon juice (frozen kind)
9 T crushed oregano
Baste lamb every 20 min and cook the leg about 6 hours. Roast potatoes in drippings last 1 _ hrs.
Chicken Stroganoff
Brown in 5 T. butter and 2 T. oil:
3 lbs. Chicken thighs
Pour off oil, cover and cook on high until it sizzles. Turn down and cook 1/2 hr. basting. Remove chicken and set aside.
Sauté: lots of sliced mushrooms in oil and butter
Add: 1/2c. dry white wine
Cook on high for a few minutes
Add: chopped parsley
Add: 2 c. sour cream
salt and pepper
Stir together, add chicken back in and serve over noodles.
French Pork with Capers
Prepare pieces of pork by inserting pieces of garlic
Saute in butter:
1 large chopped onion
Saute in another pan in butter:
Garlic stuffed pork
Remove from heat and dredge in flour
Return to heat and sauté 5 minutes
Add:
Sauted onions, salt and pepper
2 c. white wine and a little water
1 t. thyme
3 bay leaves
3 c. sliced mushrooms
Cover and simmer 1 hour,
Add 1/2 bottle capers before serving with rice
VEGETABLE MAIN DISHES
Stuffed Peppers
Cook together in frying pan:
choriso and lean hamburger
chopped onions
1 t. chili powder
Combine in large bowl with:
canned corn, drained
black olives, drained
cooked rice
Par-boil in boiling water:
halved and seeded green peppers
Drain and douse in cold water to stop cooking. Drain.
In bottom of large baking dish, place:
drained cut tomatoes
shredded/grated cheddar cheese
Stuff each half green pepper with mixture with the meat and place stuffed-side down on the bed of tomatoes and cheese.
Spoon extra mixture around the peppers.
Top with dollops of yogurt and sour cream. Sprinkle a little dry onion soup on the sour cream.
Cover and bake until hot: _ hr. on 300
Eggplant Parmesan
Make a sauce:
Sauté: chopped onion
sliced green pepper
chopped celery
chopped zucchini
lots of chopped garlic
mushrooms
Add: little red wine
1 can tomato sauce
1 can tomato paste
1 can tomato puree
Add: parsley
basil
oregano
Slice eggplant, dip in beaten egg and then in crushed soda crackers
Sauté in olive oil until tender and brown, about 3 minutes each side.
Layer these slides in a baking dish:
Sauce, eggplant, parmesan cheese, sauce, eggplant, cheese etc.
Bake on 300 until hot throughout, about 45 min. Serve over cooked and drained noodles.
Linguini
Fry until crispy, 1/2 lb. Bacon. Drain off fat and set bacon aside. In the same pan,
Saute in hot olive oil:
Lots of garlic
Sun dried tomatoes in oil, sliced very thin
Thinly sliced mushrooms
Sliced roasted red bell peppers
Marinated artichoke hearts
Greek olives
Stuffed green olives
Sliced chicken breast or lean pork
Cook linguini al dente. Drain, immediately stir in a raw egg and add the sauted ingredients.
Add lots of shredded parmesean and mztzerella or jack cheese.
Add bits of bacon and
Lots of chopped fresh basil
Variation:
Use greek olives
Fresh basil
Feta cheese
Sun dried tomatoes
pepper
SEA FOOD—FISH etc.
Mussels in spicy butter sauce
Gather mussles, scraping barnacles off while at the beach. Cover in very cold salt water several hours to clean. Rinse several times removing any remaining sand and barnacles and beards; drain well.
Place in deep pan with:
2 c. white wine
Cover and steam about 3 minutes until just open. Remove mussles.
Using remaining liquid, add:
1 chopped roasted red bell pepper
1 Anaheim roasted, peeled and chopped chile
1/2 c. finely chopped cilantro
1/2 c. finely chopped scallions
1 clove finely chopped garlic
juice of _ lime
Over high heat, reduce by half, remove from heat, whisk in butter until sauce thickens, pour over mussles and serve with red rice.
(“Lopez Island Mussels in Spicy Butter Sauce, Robert Wood, Owner/Chef Bay Café, Lopez Island, WA)
Cod with Black Bean Garlic Sauce
Dredge cod pieces in flour
Fry in sesame oil until brown with
Crushed garlic
Grated ginger
Add a tiny bit of water, Cover tight and simmer a few minutes.
Add:
Black bean sauce
Top with green onion and dry sea vegetable greens SOKEN
SIDE DISHES
Garlic Mashed Potatoes
Cut the top off of a head of garlic, Place with cut end down in a small amount of olive oil and bake on 250 for an hour, until completely soft inside. Set aside
Peel, cut and pressure cook potatoes
Whip with buttermilk or with chicken bullion to desired consistency
Add soft baked garlic, salt and pepper
Leeks in Vinaigrette
Cut white of leeks lengthwise and wash out dirt. Set in a pan with 1/2”of chicken bullion cut side down. Simmer covered in bullion 10 minutes, ‘till tender.
Vinaigrette:
Poupon mustard, oil added gradually while whisking to bulk desired (1/3 c.)
Add in wine vinegar and a little balsamic. Drizzle over drained leeks on a platter and serve hot.
Cauliflower or broccoli with Cheese Sauce
Pressure cook cauliflower till still firm
Sauce:
grate sharp cheddar cheese and dredge in seasoned flour (about 4 c. and 1/2c. flour, salt and pepper)
white wine (about 1 1/2 c.)
Heat wine until bubbles begin to rise, not boiling
Add cheese a little at a time, stirring slowly and constantly while cheese melts and sauce thickens
Noodles with Sesame Sauce
Cook and serve with sauce hot or plunge in cold water to cool: 1/2 lb. Chinese noodles
Blend to a Sauce:
2 T. soy sauce
2 T. toasted sesame oil
1 T rice vinegar
2 t. chopped scallions
1 t. g rated ginger root
1 t. sugar
1/2 t minced garlic or more
2-3 drops chili oil
Stuffed Cabbage
Par boil cabbage leaves
Saute:
1 onion, choppe
3 c. cooked rice
1 c. finely chopped carrot
2 c. ground beef
garlic
salt
olives
add: egg
Wrap some mixture tightly in each leaf, put in oiled casserole, cover and bake 20 min. in 350 oven
Stuffed tomatoes with spinach
Cooked chopped spinach, squeezed
Firm tomatoes, insides removed with interior salted, let drain upside down
Chop centers and drain
Saute:
1 t. oil
1/2 c. chopped onion
add: squeezed spinach
tomato insides
1 c. sour cream
tobasco, black pepper
1 1/2 c. shredded mozzerella cheese
Heat mixture, fill tomatoes, top with cheese, bake in oiled dish 350 for 15 min. till hot
Saurkraut
Pack firmly in a crock:
1 head cabbage, wash, core, shred
3-5 T salt
Add water to cover
Weight top plate to keep cabbage under brine
Remove ferminatation daily
Takes 1-2 weeks
Should be yellow-white with NO WHITGE SPOTS.
Refrigerate, cook with sausage, ham and bacon
Potatoes au Gratin 350 2 hrs.
In bottom of baking dish:
4 T butter
1 large thinkly sliced onion
layer thinly sliced potato
layer of grated swiss cheese, salt and pepper
layer onion and butter
layer potatoes, salt and pepper
layer cheese etc.
Pour over:
cream (1 1/2 c.)
Bake covered then brown at the end
Garlic lemon brussel sprouts
Heat butter in a pan, add minced garlic and
Slice brussel sprouts. Cook on medium heat with lemon pepper, powdered garlic, onion salt and lemon juice
Cream Mushrooms
Wipe and slice thinly then sauté in 2 T butter
: 1 lb mushrooms
Add 1/2 t. salt
2T flour sprinkled in
Gradually stir in:
1 c. cream and bring to a boil
Add: pinch marjoram
Paprika
Roasted oven-fried Potato 400 for 30min-1 hr.
Cut potatoes into sticks
Turn in oil in a pan
Sprinkle with salt
Carrots in Cider
Simmer till tender in covered pan:
3 c. sliced carrots
1 c. apple juice
Uncover and simmer till liquid is syrupy
Add: salt
1 T butter
1 1/2 t. orange zest
1 1/2 t. lemon zest
2 T raw honey (optional)
Saute Greens
Heat a small amount of water or peanut oil in a skillet.
Drop in chilled chopped greens and stir quickly:
Cover tight, reduce heat very low, cook 2-10 min till barely tender
Use a little milk for strong tasting greens.
When cooking bitter greens, like mustard, only add salt AFTER cooking.
Top with: lemon, lime, vinegar, butter, yhogurt or whatever.
Baked Beans
Soak beans over night in water, drain and rinse.
Or
Rinse 4 c. dry pinto, kidney or navy beans and add slowly to 5 c. boiling water
Reduce heat. Cover, simmer 2-3 hours.
Heat in a skillet:
2 T. oil
Add: 1 thinly sliced onion
Add: 1/2 c. molasses
1 1/2 t. salt
1 t. dry mustard
1 t. chili powder
Optional:
Tomato sauce
Worchester
Vinegar
Br sugar
Simmer to desired thickness
Beets
4 c. cooked sliced beets
Mix to smooth:
1/2 c. beet juice
1 t. arrowroot powder (may substitute corn starch)
Add and cook till clear and thick:
1/2 c. orange juice
1/2 c. lemon juice
21/2 T cidar vinegar
1 1/2 T raw honey
1/2 t salt
Add:
2 T butter
1 T orange zest
beets.
Serve hot
MAIN DISHES FOREIGN
Pad Thai
Soak in slightly warm water 1/2 hour:
medium thickness Thai rice noodles
Meanwhile, chop:
lots of garlic
dry roasted peanuts
cilantro
sweet pickled radish” sold in Thai grocery stores in cold case in plastic sealed pouch, about 1/2 c.
Get out for use:
2 eggs
bottle of lime juice
Sauce: (it may take more or less of this mixture when you get going)
1/2 c. Thai fish sauce (anchovy is best)
1/2 c. rice vinegar
1/2 c. sugar
1 T. tomato paste
1 T. Thai red curry paste (more or less to taste)
Cut up:
skinned boned chicken breast
or pork
or shrimp
Preparation:
Heat in a large pot or wok, 1/2 c. vegetable oil
sauté garlic
Add: cut up meat, cook on high and brown, turn down and cook another few minutes to cook through. If using shrimp, hold back to add at the end of the noodle cooking
Remove meat and set aside.
If oil is gone, add another 1/3 c. or so, heat on high
Add: Drained rice noodles, turning them carefully in the oil. Reduce heat to medium and cook about 5 min.
Add: Sauce mixture over noodles, turning noodles carefully again. Raise heat again, continue cooking and turning to prevent sticking/burning
Add: eggs by lifting noodles at the side of the pan and sliding an egg under them (repeat on the other side of the pan)
Let cook about 2 min., then lift and fold noodles carefully to distribute the partially cooked eggs.
If the noodles get dry, add more sauce mixture.
Add: Radish,
diced zucchini (optional),
Cover, reduce heat and cook until noodles are tender, turning noodles occasionally to prevent burning. When noodles are tender mix cooked meat in, fresh bean sprouts, cook slightly and when noodles are fairly dry, sprinkle about 1/2 c. lime juice over them, toss, sprinkle (dump) peanuts on top and garnish with chopped cilantro.
Pork Cantonese
Sauce: 2 T. soy sauce
1 c. pineapple juice
corn starch as needed
rice sweet cooking wine
vinegar
pineapple
pickled ginger, minced
Cut boneless pork loin into bite size pieces, roll in corn starch and salt.
Fry in 1T oil
set aside
In drippings, ijon carrot slices, onion wedges, green peppers, zucchini, (cabbage optional)
add pork back in, pour sauce over and cook on high till thickens
Add tomatoes just before serving with rice and cashews on top.
Indian Foods
Aloo Channa
Garbonzo beans
Potatoes
Onions
Garlic
Ginger
Raita
Yogurt
Shredded and drained/squeezed cucumber
Cumin seed
Finely chopped garlic
Finely chopped onion
Puri
Mix:
1 1/2 c. whole wheat flour
1/2 t salt
1/2 c. butter
1/2 c thick yogurt
roll thin, fry in hot oil turning when they puff
Chapati
Mix:
White and whole wheat flour as you choose
Water
Knead
Pinch into balls, flatten slightly, add a smear of butter and draw edges to the center over the butter twisting to seal. Set aside.
Flatten with rollin gpin and cook on hot griddle, turning when they puff.
Hispanic Dishes
Layered Enchiladas
Sauce:
Hot enchilada sauce
Mild enchilada sauce
1 can tomato sauce
1 large grated onion
2 small grated zucchini
lots of pressed garlic
black olives
corn (optional)
1 chopped green papper
1 or 2 boned and cut up chicken breasts
Cook the above ingredients until chicken is barely done.
Cheese mixture:
Jack
Parmesean
cheddar
Use corn tortillas, fry briefly in hot oil, about 10 sec. On each side
Layer fried tortillas with sauce and cheese ending with cheese.
Bake until hot and serve
Toppings may be sour cream, guacamole, salsa.
Burritos
Heat or fry tortillas on dry or slightly greased griddle,
Fill with:
Shredded lettude
Refried beans
Diced tomatoes
Finely sliced or diced onions
Spiced hamberger
Shredded cheddar cheese
Sour cream
Sliced avacado
Baked Tacos with Chilies
Brown in 2T hot oil:
1 chopped onion
1 clove garlic
Add and simmer 30 min.:
1 1/2 c. tomato puree or 8 oz sauce
1 t. salt
1 t. oregano
Fry in oil briefly:
6 corn tortillas
Roll in tortillas and arrange in baking pan:
7 oz. Can Oretga whole green chilies, stuffed with
1/2 lb. Jack cheese in strips
Mix together:
1 pint sour cream
tomato mixture
Pour over rolled tortillas and bake 350 for 30 min.
BARBECUED SALMON, Northwest Favorite
Salmon glaze
Layer on raw salmon before broiling/barbecue:
Brown sugar
Thinly sliced onions
More brown sugar
Salmon sauce
Slather on salmon before barbecuing or broiling
Mix:
Mayonnaise
Garlic
Lemon juice
Lemon pepper
Spread on top of salmon before grilling
DINNER DESSERTS
Flan
Bring to a simmer, remove from heat and let steep 30 minutes:
1 1/2 c. whipping cream
1 c. whole milk
pinch salt
vanilla bean, cut and seeds stripped out, all added to the above
Stir over low heat till dissolved then turn up to high and cook without stirring till turns deep amber color (about 10 min), then immediately pour into loaf pan coating sides and bottom:
1 c. sugar
1/3 c. water
Whisk till blended:
3 large eggs
2 large egg yolks
7 T. sugar
Gradually whisk cream mixture into eggs without raising a foam.
Strain through cheese cloth, squeeze out remaining liquid into loaf pan, discard remains.
Fill larger pan half full with hot water, bake flan in the pan of hot water at 350 for about 50 min., until slightly shaky in the center.
Transfer loaf pan to a rack, cool 2 hours, cover and chill in fridge overnight (if you can wait that long)
Cheese Cakes
Lemon Cheese Cake
In a blender: juice from 4 lemons and grated rind
1 1/2 c. sugar
24 oz. Cream cheese
1 t. vanilla extract
4 eggs
Pour into a crust of: crushed graham crackers
little powdered sugar
melted butter
Bake on 335 for 1 hr. and 20 min or so until the center is set and knife comes out clean.
Tofu “Cheese” cake
melt in double boiler: 12-16 oz. Double chocolate chocolate chips, Ghirardelli
In a blender: 1 pkg. Silken tofu (squeeze out as much moisture as you can)
1/3 c. Irish cream flavored syrup, rum or other liqueur
or
a few drops of peppermint flavoring + 1/3 c. cream + 1/3 c. sugar or honey
or a few drops of orange flavoring + 1/3 c. orange juice + 1/3 c. sugar
Pour/spread over crushed Oreo cookies in the bottom of the pan.
Key Lime Cheese Cake 350 for 1 hour
Blend:
1/3 Key lime juice
2/3 c. sugar
2 eggs
16 oz. Cream cheese
Pour into graham cracker or short bread crust and chill
Key Lime Tofu Cream Cheese Cake
In Blender:
1 1/2 lg. Pkg. Cream cheese
1 pkg soft tofu
1 c. key lime juice
1 c. powdered sugar or more
Pour into shortbread baked or “Ready” crust.
Refrigerate over night or add egg and bake
Cakes
Angel food cake 350, 45 min
Whip till foamy:
1 1/2 c. egg whites(10-12)
(Egg whites should be 3 days old and 60-70 F.)
1 T. water
1 T. lemon juice
Add:
1 t. cream of tartar and whip till stiff but not dry.
Gradually whip in 1 c. sifted sugar about 1 tablespoon at a time
Fold in:
1/2 t. vanilla
1/2 t. almond extract
Sift about 1/2 c. sugar/flour mixture over the batter, fold in gently and briefly with a rubber scraper or whisk until all dry mixture is used.
During the first quarter of beating time, beat egg whites gently until foamy. Half way through the first quarter, add salt, cream of tartar and liquid flavoring. End the first quarter beating time with higher speed. During the second quarter, gradually add 1/2 of the sugar (fine sugar is best). The remaining 1/2 of sugar is sifted with the flour.
Fold in flour/sugar mixture gently but rapidly. Pour into a completely greaseless pan, draw spatula through the dough to remove large air pockets. Place pan on a rack in the lower third of the oven, invert over a cone to cool. Let hang about 1 1/2 hrs. Do not cut with a knife but separate pieces with a two forks or prongs.
1 1/2 c. sugar, sift twice
1 c. cake flour, sifted before measuring
Resift the flour 3-6 times with 1/2 c. of sifted sugar and
1/2 t. salt
Mint Cake
Break into bite size pieces and line bottom of 9” round spring form pan with:
1/2 angle cake
Cream together:
2/3 c. butter
1 1/2 c. powder sugar
Beat well and Add:
3 egg yolks
Add: 1/8 t peppermint flavor
Green coloring
Beat until stiff:
3 egg whites
Fold in:
1/2 c. finely chopped walnuts
8 maccarons, crushed
Spoon into pan over cake, chill over night
Unmold, frost with whipped cream
Garnish with broken walnuts
Cream Cheese Pound Cake 325 for 1 hr + 15 min or till done
Cream together:
1/2 lb. Butter
8 oz. Soft cream cheese
Blend in:
3 c. sugar (or less)
Add one at a time while blending:
6 eggs
Add while continuing to blend:
1 t. vanilla
1 t. almond
Add and blend till smooth:
3 c. flour
DO NOT OVERBEAT
Pour batter into greased and floured tube pan.
White Cake 350 for 35 min
Sift:
3 c. + 3T sifted flour
6 t baking powder
1 1/2 t. salt
2 1/2 c sugar
Add and beat 2 min:
1/2 c. shortening
1 1/2 c. milk
1 1/2 t. vanilla
Add and beat 2 miutes
6 egg whites
Rum Baba 325 for 55 min (best in dough-nut shape)
Combine, mix 4 min.:
1 pkg yellow cake mix
1/2 c. oil
1/2 c water
5 eggs
1 pkg vanilla pudding
Glaze: Pour over while hot from oven
1 1/2 c sugar
1 stick unsalted butter, melted
1 c. rum
When cool, glaze with apricot jam and fill center with whipping cream to serve.
Rum cake de Maison 350 for 25 min. 2 round lined cake pans, 8”
Sift together:
2 c. sifted cake flour
2 t. baking powder
1/2 t salt
1/2 t soda
Cream:
1/2 c. butter
1/2 c. sugar
Beat in:
2 egg yolks
1 t. grated orange peel
Blend and add alternately with flour:
1/2 c. orange juice
3 T light rum
1/2 t almond extract
1/2 t vanilla
Beat:
2 egg whites until stiff
Add: 1/2 c. sugar slowly
Beat until forms peaks
Fold this into the batter.
Bake and CHILL 24 HOURS!!
Garnish: 1/2 c. finely chopped walnuts
Lemon Jello Cake bake according to box, 8”x11” greased pan
Beat 4 minutes and bake:
1 box yellow cake mix
1 box lemon jello
4 eggs
1/2 c. water
1/2 c salad oil
Bake
Glaze:
While baking, grate and juice:
2 lemons
add and mix well:
: 2 c. powdered sugar
While cake is warm, poke holes with fork all the way through and pour glaze over it. Serve with whipped cream or ice cream
Carrot Cake Bake 350 for 40-50 min
Beat: 4 eggs
Add: 1/2 c. oil
2 c. sugar (add gradually
Mix and add to above: 2. c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
Add: 1 c. chopped pecans
chopped prunes
chopped dried apricots
candied citrus (orange and lemon)
raisins
etc.
3 c. grated carrots
Carrot Cake – 2 350 for 45 min 9 x 13 greased
Sift together:
2 T cinnamon
2 c. glour
1 t baking powder
1/2 t soda
1 1/2 c sugar
1 t salt
Blend 1 1/2 c oil
Add one at a time
4 eggs
3 c. grated carrots
Add 1 small can crushed pineapple
1 c. walnuts, raisins, pecans
2 t. vanilla
Frosting:
Cream, adding sugar gradually
4 oz cream cheese
1/2 c butter
1 1/2 c powdered sugar
Poppy Seed cake – Ruth Goodman 350, 45-50 min 9” floured pan
Cream:
1/2 c butter
1/2 c shortening
1 1/2 c sugar
Add:
5 egg yolks
1 t vanilla
Beat till stiff, set aside until last:
5 egg whites
Combine, add to cream mixture alternately with sour cream
2 c. cake flour
1/2 t salt
1 1/2 t baking soda
1 c sour cream
Stir in:
1/2 c poppy seeds
Fold batter into egg whites 1/2 at a time.
Poppy Seed Cake 350 for 50-55 min
Combine:
2 c sifted flour
1 pkg (3/4 c) vanilla pudding
3 t baking powder
1 t salt
1 c. + 2 T sugar
Add: 1/3 c poppy seeds
Mix: 1 c milk
1 c oil
3 lg. Eggs
1 t almond extract
Bake, age 2 days before serving
Moosewood Poppy Seed Cake 350 for 40-45 min in loaf pans
Heat then remove from heat and let stand to room temperature:
1/2 c poppy seeds
1 c milk
Cream: 2 sticks butter
1 1/3 c light brown sugar
Add one at a time:
3 eggs
Add alternately with poppy seed mixtgure:
2 c. flour
3 t baking powder
1/2 t salt
Stir in: 1/2 t vanilla
1 t lemon rind
Chocolate Cake 300 for 1 1/2 hrs. 8” pan
Cream until fluffy:
1/2 c butter
2/3 c sugar
Combine then add to above alternative with 6 T milk:
2 c. flour
salt
4 t baking powder
Beat in until smooth:
3 eggs
combine until smooth then add:
2 T cocoa
1/3 c sugar
2 T warm water
1 t vanilla
Bake. Cool 5 min. in pan before turning onto rack for an hour
Raw Apple Cake 11x16” 350 for 60+ min
Beat well:
3 eggs
Add and beat well:
3 c white sugar
1/2 c oil
Add and beat well:
6 c. grated apples
Add dry ingredients sifted together to apple mixture above:
3 c. flour
5 t cinnamon
3 t soda
1 1/2 t salt
Add: walnuts and raisins
Sponge Cake 375 for 30 min until center is firm to the touch 8” pan
Mix
2 c wheat flour
1 c brown sugar
1 T baking powder
1 t egg replacer
Add and mix well:
4 1/2 T shortening
Add and mix 2 minutes:
1 1/3 c water
Flavor with lemon and vanilla
Pour into greased 8” cake pan and bake
Oatmeal Cake 350 40-45 min 9” pan
Combine, stir, cover and let set 20 min:
1 1/2 c. boiling
1 c. old fashion oat meal
Cream:
1 stick butter
1 c. brown sugar
1/2 c honey
Beat into above one at a time:
2 eggs
1 t. vanilla
Stirr in oatmeal till well blended.
Add to above:
1 1/2 c. flour
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t nutmet
Pour into greased pan, bake and cool in pan
Chocolate Peppermint Cake
Mix together: 3 c. flour (9)
1 1/2 c. sugar (4 1/2)
1/2 c. cocoa (1 1/2 c)
2 t. soda (2 T)
1 t. salt (1T)
Add:
2 c. applesauce (6 c)
1 c. water (3 c)
2/3 c. oil (2 c)
2 t. cidar vinegar (2T)
2 t. peppermint extract (2T
1 c. double chocolate chocolate chips or bits (3 c)
Rum optional
Combine all in the order listed, pour and bake at 350 for 45 min-1 hr.
Puddle Cake 375 for 25 min 8x10
Mix thoroughly:
1 1/2 c. flour (2 1/2)
1 c. sugar (1 1/2)
3 T cocoa (1/3 c. or 4 1/2 T)
2/3 t. salt (1 1/2)
1 t. soda (1 1/2)
Make 3 holes and put one ingredient in each:
6 T oil (9T)
1 t. vanilla (1 1/2 t)
1 1/2 T vinegar (2 1/2 T)
Pour 1 c. cold water (1 1/2 c.) over all and mix well but not longer than necessary
Bake
Dark Chocolate Cake 375 for 2-25 min.
Blend:
1 c. mayonnaise
1 c. water
1 c sugar
1 t vanilla
Sift together and stir into liquid just until blended
1/2 c. cocoa
2 1/2 c flour
1/8 t salt
1 1/2 t soda
Magic Spice Cake 350, 30-35 min.l 2 round 9” pans
Grease and flour pans
Cream together:
1/2 c. brown sugar (packed)
1/2 c. shortening
1 c. buttermilk
Sift together in a bowl then add to above:
2 1/8 c. sifted flour
1 c. sugar
1 t. baking powder
1 t. salt
1/2 t. soda
1/2 t. cloves
1 t. cinnamon
Beat 2 min.
Add:
2/3 to 1 c. unbeaten eggs (3) and beat 2 min.
Pour into pan and bake
Prune Spice Cake 350 for 45 min or so
Combine:
1/2 c brown sugar
1/2 c shortening
2 eggs
Add alternately with 1 c. buttermilk to the above:
2 c. flour
1 t baking powder
1 t soda
1 1/2 t cinnamon
1 1/2 t. cloves
1 t soda
Add then pour into pans:
1 c. cooked prunes cut up
Golden Layer Cake 350 35-40 min, 2 round 8” pans greased, floured wax papered
Sift together:
1 1/2 c sugar
3 t baking powder
1 t salt
Blend:
1/2 c shortening
1 t. vanilla
2/3 c. milk
Add wet to dry and beat 2 minutes
Add:
1/3 c. milk
2 eggs
Beat 2 more minutes
Pour into greased lined pans. Bake, turn out onto wire racks to cool.
Orange Cake 350 45-50 min 10x10 greased pan
Orange juice from 2 small oranges, 1/2 c.
Hot water to equal total of 1 c.
Grind then mix with liquid:
Orange peel without white, raisins, dates to equal 1 c.
Add then mix well:
1 t soda
2 T oil
1 c. sugar
1 t vanilla
1 well beaten egg
Add:
2 c sifted flour with
1 t baking powder
1/2 t salt
Beat thoroughly
Add 1 c. chopped nuts
Pour and bake
Heat:
1/2 c orange juice
1/2 c sugar
1 T grated rind
Pour over cake while it is hot
Orange Cake Large 350 for 50 min
Mix together:
8 c. flour
2 t. salt
4 t baking powder
4 t. soda
Mix and add to above:
2 c. orange juice
2 c. hot water
1/2 c. oil
4 c. sugar
4 t vanilla
4 well beaten eggs
Add:
4 T grated orange rind
3 1/2 raisins, dates, dry fruit and nuts and more nuts…
Fresh Apple Cake 350 for 1 hr. 9 X 13”
Mix: 4 c. diced apples
2 c. sugar
Add:
1/2 c. oil
1 c chopped nuts
2 beaten eggs
1 t. vanilla
Mix together and add to above:
2 flour
2 t. soda
1 t salt
2 t. cinnamon
Topping, melt in double boiler, pour over baked cake while still warm:
1/2 c. butter
2/3 c. brown sugar
3 oz cream cheese
Sour Cream Blueberry Cake 325 for 45-50 min. Cool in pan 10 min
Cream:
1/2 c. soft margarine
1 c sugar
Add one at a time:
3 eggs
Sift together and add gradually to wet above alternating with 2 c. sour cream and ending with flour:
2 c. sifted flour
1 t. baking powser
1 t. soda
1/2 t. salt
Stirr in
1 t groundn carmamon
1 t. vanilla
Fold in:
1 c. blueberries
Pour 1/2 batter into pan,
cover with:
1 c. blueberries
Sprinkle with _ c. brown sugar
Pour remaining bagtter.
Pumpkin (Apple) Cake 350 for 35-45 min greased floured baking dish
Combine:
2 eggs slightly beaten
1 c canned pumpkine
1/2 c vegetable oil
1/2 c milk
Combine and add to above:
2 1/2 c flour
1 1/2 c sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t. salt
Add:
2 c finely chopped apples
Mayonnaise Chocolate Cake 375 for 20-25 min., 2 8” pans lined, greased and floured
Mix: together and stir into next mixture until just blended:
1/2 c cocoa
2 1/2 c. flour
1/8 t salt
1 1/2 t baking powder
Mix:
1 c. mayonnaise
1 c. water
1 c sugar
1 t vanilla
Pour into greased floured pans
PIE
Lemon (4)
Prepare 4 baked pie shells and cool
Filling
Mix together:
8 c. sugar
2 1/2 c. cornstarch
Add:
8 c. boiling water
1 c. lemon juice
Cook on high stirring constantly with a whisk about 10 min. until thick and clear
Add some of above mixture to:
20 egg yolks
Add this mixture back into the main pot and continue sti
rring and cooking for 5 minutes
Add1/2
1 c. (2 cubes) butter
1 1/2 c. lemon juice and finely grated rind
Cool then fill shells just before adding merangue.
Merangue:
Beat until very stiff:
20 egg shites
Add:
2 1/2 t. cream of tartar
Add a little at a time mixing in thoroughly:
12 T. sugar
Spoon onto center of filled pie, press to edges and make sure it seals to crust all the way around.
Bake 20-30 minutes on 300.
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