Artichoke Dip

2 cans artichoke hearts, drained
1 cup grated Parmesan
1 cup mayonnaise (real)
2 Tbsp. lemon juice
1 – 2 Tbsp. minced onion

Put in blender and mix thoroughly.  Put dip in souffle dish.  Bake at 350 degrees for 15 – 20 minutes.

Use crackers or chips to dip.

Banana Nut Bread (Tad Webber)

½ cup butter
2 eggs, beaten
2 cups flour
½ tsp. salt
1 cup chopped pecans
1 cup sugar
3 medium size ripe bananas
1 tsp. baking soda
1 tsp. vanilla

Cream butter and sugar.  Add eggs and bananas.  Sift dry ingredients together and add to batter.  Stir in nuts.  Bake at 350 degrees for 1 hour.  If using smaller loaf pans, bake 45 minutes.

Betty Burnham’s Banana Bread

½ cup margarine
1 cup brown sugar
2 eggs
1 ¼ cup mashed bananas
1/3 cup sour cream
½ tsp. salt
2 cups sifted flour
1 tsp. baking soda
1 cup pecans

Cream margarine and shortening.  Add eggs and bananas.  Stir in sour cream, sifted dry ingredients and pecans.  Sprinkle top with brown sugar.  Bake at 350 degrees for 1 hour.
Homemade Gingerbread
(from Superlatives cookbook, 1984)

2 cups flour
1 cup sugar
2 tsp. ground ginger
4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 cup salad oil
1 cup molasses
1 cup buttermilk
2 eggs
1 tsp. vanilla

Frosting:
1 1-pound box powdered sugar
6 tbsp. milk
8 tbsp. butter

To prepare the gingerbread, mix together the dry ingredients.  Next, combine the liquid ingredients and mix the two together.  Pour into a greased 9 x 13-inch cake pan.  Bake at 325 degrees for 45 minutes to 1 hour. To prepare the frosting, melt the butter.  Add the powdered
sugar and milk and mix well.  Pour over the cooled gingerbread.

Serves 10 – 14

Lemon Sauce
(from newspaper)

1 cup sugar
1 tbsp. cornstarch
¼ cup water
1 egg, well-beaten
3 tbsp. lemon juice
½ cup butter

In a small saucepan, mix sugar and cornstarch.  Gradually stir in water, egg and lemon juice (which has been mixed together).  Add butter and cook over medium heat until mixture thickens and comes to a boil.  Boil 1 minute.  Remove from heat and pour into pitcher to serve.

Apricot-Almond Squares

from Cherie Dennis

1 box yellow cake mix

½ cup melted butter

¾ cup thinly sliced almonds

1 cup apricot preserves, warmed

1 package (8 oz). cream cheese, softened

¼ cup sugar

2 Tbsp. flour

1/8 tsp. salt

1 tsp. vanilla

1 tsp. apricot brandy

1 egg

1/3 cup apricot preserves

¾ cup flaked coconut

Heat oven to 350 degrees.  Grease 9 x 13 pan.

In a large bowl, combine  cake mix and butter.  Mix at low speed until crumbly.  Stir in almonds…reserve 1 cup.  Press cake mixture in the bottom of prepared pan.  Pour the warmed 1 cup apricot preserves over the cake base.

In a bowl, combine and beat cream cheese, sugar, flour, salt, vanilla, brandy, additional 1/3 cup preserves and egg until well blended.  Carefully spread this mixture over the top of the cake/preserve mixture.

Combine reserved 1 cup cake base mixture and coconut.  Sprinkle over entire cake mixture.

Bake 30 – 40 minutes or until golden brown.  Cool completely before cutting into squares.  You may want to cut away edge pieces… yummy but a little firm.  Store in refrigerator.  I usually cut away edges, cover tightly and place in refrigerator for several hours or overnight before I cut cake into squares

Birdnest Cookies
(from First United Methodist Preschool)

1 pkg. (6 oz) butterscotch chips
½ cup peanut butter
8 ½ oz. chow mein noodles
Jelly beans

Combine chips and peanut butter in 2 quart casserole.  Microwave at 50% for 3 to 5 minutes, or until chips can be stirred smooth.  Stir in chow mein noodles.  Drop mixture into mounds on wax paper.  Push 3 jelly beans into each mound.  Cool at room temperature until set.

Blueberry Coffee Cake
1 c. sugar
2 c. flour ( ½ white, ½ whole wheat)
2 ½  tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/3 c. butter
1 egg yolk
1 tsp. vanilla
2/3 c. milk (combine with vanilla)
1 stiffly beaten egg white (carefully fold in to wet ingredients)
1 pint blueberries (fresh or frozen)
Streusel
1/3 c. sugar
¼  c. flour
1/8 tsp. salt
¼  tsp. cinnamon
2 T. oil

Mix dry ingredients. Mix wet ingredients. Mix together. Put half of batter in pan, then blueberries. Top with rest of batter. Top with streusel. Bake at 350¢ª 45 to 50 minutes.

Recipe from Margaret McLain

Bran Muffins  (Tad Webber)

1 ½ cups sugar
1 stick margarine or butter
2 eggs
2 1/2 cups unsifted flour
2 ½ tsp. baking soda
1 tsp. salt
2 cups buttermilk
1 cup boiling water
1 cup 100% bran cereal
¾ cup seedless raisins
2 cups Kellogg’s All Bran cereal

Combine 100% bran and water.  Let stand until it is slightly cool.  Cream sugar and margarine.   Add eggs one at a time.  Mix well after each addition.  Add combined flour, salt and soda intermittently with buttermilk.  Blend 100% bran mixture into batter.  Add raisins and stir in

All Bran.  Mix well.  Cover and refrigerate.  Batter will keep up to 5 weeks.

When ready to use, spoon batter into greased muffin tins without stirring.  Bake in preheated 400 degree oven for 15 – 20 minutes.

Broccoli and Rice Casserole

½ cup chopped onion, sauteed
3 stalks celery, sauteed
1 can cream of chicken soup (or cream of celery)
1 cup Cheez Whiz (or ½ inch slice Velveeta)
½ cup milk
1 tsp salt
2 cups cooked rice
2 pkg chopped broccoli, cooked slightly

In large skillet, saute celery and onion.  Then add soup.  Heat to boiling, reduce heat and stir in cheese spread, milk, and salt.  Sprinkle with Lawry’s seasoning salt.  Add sauce to cooked rice and broccoli.

Bake 30 minutes at 350 degrees.  While still hot, sprinkle cheddar cheese on top.

Marinated Green Beans
5 cans whole green beans, drained
1 can ripe (black) olives

1/2 Cup Olive Oil
1 cup Tarragon wine vinegar
4 garlic cloves or 1/2 tsp. garlic salt
1 Tbsp. dill weed
2 Tbsp. sugar
Salt and Pepper to taste

Mix vinegar and oil together, microwave or heat on stove top until too warm to touch but not boiling, add all seasonings and garlic and allow to steep several minutes.

While this is steeping, drain the beans in a colander and then pour the olive juice and the olives into the colander.  Let drain and transfer into a bowl where you will marinate them.  Pour the vinegar and oil mix into the bowl with the green beans and olives, mix thoroughly and let marinate refrigerated overnight.

Before serving, allow to rest at room temperature for a while.

Broccoli Salad

Use as much of an ingredient as you wish.

Broccoli florets, cut into bite-sized pieces
Celery, chopped
Red grapes, halved
Red onion, chopped
Black raisins
Bacon, fried until crispy – then crumbled
Sliced toasted almonds (or sunflower seeds)

Dressing:

1 cup mayonnaise
¼ cup sugar
1 Tbsp. vinegar

Buchta
(Swedish bread made by Sharon Rusher and Sherry Rusher.)

1 cup sugar
2 tsp salt
½ cup shortening
2 cups scalded milk
2 cakes yeast
1/4 cup lukewarm water
1 egg (well-beaten)
8 cups sifted flour
1 cup cinnamon and sugar
melted butter

Place sugar, salt and shortening in large bowl and add the scalded milk.  Let cool to lukewarm, add the egg.  Soften yeast in lukewarm water.  When milk mixture is lukewarm and egg has been added, add softened yeast and flour – the last 2 cups may be kneaded in. After
kneading dough until smooth, roll into 2 rectangular shapes, brush lightly with melted butter and sprinkle generously with cinnamon/.sugar mixture.  Roll as for jelly roll, place in 2 standard bread pans, well-greased.  Cover lightly.  Let rise one hour.  Bake 1 hour at 375 degrees
from a cold start. 

Carrot Muffins

½ cup oil
2 cups brown sugar, firmly packed
4 eggs
2 cups flour
2 tsp. baking powder
2 tsp. lemon juice
1 tsp. salt
2 cups grated carrots
2 tsp. vanilla
1/3 cup raisins

Combine first 3 ingredients and mix well.  Blend in remaining ingredients except carrots and mix well.  Add carrots.
Spoon batter into lightly greased tins and bake at 375 degrees for 30 minutes.
Makes 24 muffins.

Carrot Bread
(from newspaper)

1 cup sugar
¾ cup salad oil
2 eggs, unbeaten
1 ½ cups sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup grated raw carrots
½ cup chopped walnuts

Mix sugar and oil.  Add eggs one at a time beating after each addition.  Add sifted dry ingredients to this mixture.  Add carrots, packed firmly.  These may be grated or put through food grinder using finest blade.  Add vanilla and walnuts.  Turn into well-greased loaf pan (9 ½ by
5 ½ by 3 inches).   Bake at 350 degrees for 1 hour.  This loaf improves with aging for a day or so.

Champagne Punch Cups (from JGW)

Champagne
1 sugar cube per person
Orange bitters

Dampen sugar cubes with orange bitters.  Float fresh strawberries in champagne and use ice cubes in bowl to keep cold

Spiced Mulled Apple Cider (from JGW)

1 quart sweet apple cider
8 whole allspice
8 whole cloves
1 stick cinnamon
Few grains salt
¼ cup brown sugar, packed

Put cider into saucepan, and add the spices, salt and sugar.  Cover and heat slowly to boiling point.  It should take about 30 minutes to come to a boil.  Remove from heat, strain, and serve steaming hot.   This recipe serves 5.

Maureen’s Cheese Cake in a Graham Cracker Crust

Graham Cracker Crust in 9-inch pie plate:

Crust Ingredients

• 1 ½ cups finely ground graham cracker crumbs
• ⅓ cup white sugar
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon (Optional)

Crust Directions

Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.

Press mixture with your hand or a measuring cup into the bottom and up the sides of a 9-inch pie plate.
 For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C).

Cheese Cake is created in 2 bakes:

Ingredients & Directions bake #1

• 1) 8-ounce plus 1) 3-ounce cream cheese, softened (total 11 oz for this bake)
• 1 tsp. vanilla
• ½ cup sugar
• 4 whole eggs

Blend cream cheese and vanilla. Add sugar and eggs. Pour into baked and cooled graham cracker crust in 9-inch pie plate. Bake at 350 degrees for 15 to 20 minutes. Do not over-bake. Only outside 2 inches will be firm. Center will shake like jello.

Cool.

Ingredients for #2 bake after #1 cools:

• 1) 8-ounce carton sour cream (for the 2nd bake)
• 4 Tbsp. sugar
• 2 tsp. vanilla

Combine sour cream, sugar, and vanilla by hand. Pour on top of first mixture. Bake 5 minutes at 350 degrees. Refrigerate 4 hours before serving.

Maureen was famous for this cheesecake in Bellflower, California in the early 1950’s. She gave me the recipe only because we were moving to Texas.

JGW

Cheese Enchiladas
(from Andy Vosmeier  – Houston)

12 flour tortillas
8-10 oz. (2 cups) shredded Monterey Jack cheese
¾ cup chopped onion
4 Tbsp. butter
¼ cup flour
2 cups chicken broth
1 cup sour cream
1 4-oz. can chopped green chilies

Place 2 tbsp. cheese and 1 tbsp. onion in each tortilla and roll up.  Place seam-side down in 13 x 9 inch pan.  In saucepan, melt butter and add flour and blend.  Pour in chicken broth all at once and stir until mixture thickens and bubbles.  Stir in sour cream and chilies. Heat
thoroughly, but don’t boil.  Pour over tortillas and bake at 425 degrees for 20 minutes.  If desired, sprinkle top with additional cheese.

Chicken Crepes  “Crepes Almondine”
(from Oct. 1977 “Sphere” Magazine)

3 eggs, beaten
2/3 cup flour
½ tsp. salt
1 cup milk

Combine eggs, flour, salt and milk; beat until smooth.  Let stand 30 minutes.  For each crepe, pour ¼ cup batter into hot, lightly greased skillet.  Cook on one side only.

¾ cup Miracle Whip
3 Tbsp. flour
½ tsp. salt & dash pepper
1 ½ cups milk
1 cup (4 oz) shredded Swiss cheese
2 cups chopped, cooked chicken
1 cup chopped celery
¾ cup slivered almonds – toasted

Combine Miracle Whip, flour and seasonings.  Gradually add milk.  Cook, stirring constantly until thickened.  Add cheese; stir until melted.  Stir in ½ cup almonds and remaining ingredients.  Fill each crepe with approx. ¼ cup chicken mixture; roll up.  Place crepes in 11 ¾ x 7
½-inch baking dish.  Bake at 350 degrees for 20 minutes.  Top with remaining sauce and almonds.   Continue baking.  Serves 4.

Chicken Artichoke Casserole
Recipe from Barbara Clift

4 cups cooked chicken
2 cups juilenned carrots
4 TBSP butter
4 cups cooked wild rice  (2 boxes Uncle Ben)
10 oz. sliced mushrooms
10 scallions, chopped
1 tsp salt
2 cans cream chicken soup
1 cup cream (I use 1/2 cream, 1/2 evaporated milk)
1 cup cooking sherry
2 14 oz. cans quarterred artichokce hearts ( cut up)
10 slices bacon ( hormel makes a pkg of ready cooked bacon bits)
3 cups mozzarella cheese
parmesan cheese

Blanche carrots, rinse in cold water and drain
Cook rice as directed and place in bottom of greased 9 X 13 pan
Saute mushrooms and scallions
Mix soup, sherry, salt, cream, cheese
Then mix all together and place on top of rice – sprinkle with parmesan cheese
Cook @350 degrees for 45 minutes – covered for 30 min, uncovered 15.  I found it takes longer to heat through than 45 min.

Chicken Broil
(Recipe of the Month – Westoaks)

4 – 6 chicken breasts (skin on are best)
¼ cup soy sauce
¼ tsp. garlic powder
2 tsp. Beau Monde
Mix seasonings together and baste while broiling chicken.  Turn and baste other side.

Chicken Breasts
(Shirley Dunning)

Dip chicken breasts in butter and roll in crushed potato chips.  Do not cover.  Bake at 350 degrees for over an hour.

Filet of Chicken
(from Jeanne Ruvolo from recipe chain letter)

8 Boneless chicken breasts
16 slices of bacon
1 can cream of mushroom soup
½ pt. sour cream

Roll chicken, wrapping bacon strip around.  Blend sour cream and soup.  Pour over chicken.  Cover with Saran wrap, refrigerate a few hours.  Cook at 275degrees for 3 hours.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.
Yield: Makes 4 servings

This recipe comes from epicurious.com. It is so easy, and so good, that it might just be my favorite recipe ever. AR

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Carrot orzo

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.  Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.  Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo. 

Sherried Chicken Breasts
(from Jean Webber)

Shake chicken breasts in flour, seasoning salt, Cavender’s seasoning and brown in Crisco.
Mix 1 cup sour cream, 1 can cream of mushroom soup and ½ cup cream sherry.  (Add a little milk if necessary.)
Pour over breasts in pyrex dish and bake uncovered in 350 degree oven for 1 hour.

Serve with:
1 cup regular rice, 1 cup vermicelli (broken in 1-inch pieces).  Brown slightly in skillet with butter.  Add 2 cans beef bouillon undiluted.  Cook 30 minutes on low heat stirring occasionally.  Add sliced water chestnuts or mushrooms at last minute.

Chicken Divan
(from Talk About Good – a Lafayette, Louisiana cookbook)

4 – 6 chicken breasts, boiled
2 pkg. frozen broccoli, cooked (I used fresh broccoli, slightly cooked)
2 cans cream of chicken soup
1 cup mayonnaise (I used “light”)
1 Tbsp. lemon juice
½ Tbsp. curry powder (I used 1 tsp.)
½ cup sharp shredded cheese (I used about a cup)
½ cup soft bread crumbs (I used about 1 cup herb stuffing)
1 Tbsp. butter, melted (I used 2 tbsp.)

Heat chicken soup and add mayonnaise, lemon juice, curry powder and cheese.  Add bread crumbs to melted butter.  Arrange chicken breasts over broccoli in casserole.  Pour soup mixture over all.  Place buttered crumbs on top.  Bake at 350 degrees 25 to 30 minutes.  Serves at
least 4 (actually about 8 – 10).  This casserole is excellent for a luncheon.

Mrs. Robert E. Clark, Jr.
(Modifications by Elaine Weinmeister)

Chicken Parmesan

8 chicken breasts, boned if desired
2 cups bread crumbs (I use Pepperidge Farm stuffing mix)
¼ cup minced parsley (I used dry)
salt and pepper to taste
2 cups butter or margarine, melted (I use 2/3 cup max)
¾ cup grated Parmesan and Romano cheese (I use Parmesan)
garlic salt as desired

Combine all dry ingredients.  Dip each chicken breast in melted butter.  Shake in bag with crumb mixture.  Place in shallow baking pan.  Pour over them any remaining butter.  Add more butter, if needed, to avoid chicken drying out in pan.  Bake 1 hour in 350 degree oven.
Refrigerate left-over crumb mixture for future use.  Serves 8.
From “Talk About Good” cookbook
(I adjusted the baking temperature from 325 to 350, and I bake it for one hour instead of 1 ½ hours.) 

Chicken Spaghetti
(from Sandy Otero)

2 large fryers (2 ½ – 3 lbs. each)
2 cans of cream of chicken soup, undiluted
2 cans of cream of mushroom soup, undiluted
¾ cup chopped onion
1 medium green pepper, chopped
1 ½ cups chopped celery
1 small can mushroom pieces (chopped finer than the can)
2 small jars pimientos (chopped finer)
1 small can chopped ripe olives (black)
1 ½ – 2 cups grated American or cheddar cheese
2 10-oz. pkgs. of vermicelli

Wash chicken inside and out and simmer it in salted water until meat comes off bones (approx. 40 minutes).  Lift out to platter to cool.  Save water to cook spaghetti in.  Remove meat from bones and cut meat into bite sizes.  Refrigerate.  Brown until soft the chopped onion and green peppers in margarine.  Add the 4 cans of soup to onions and peppers; stir, then add the mushrooms, pimientos, celery, chopped olives.  Mix well.  Do NOT allow to boil.  Add chicken to sauce.  Keep warm while spaghetti cooks.  Break noodles twice before dropping in boiling water.  Make sure noodles are just barely cooked.  Drain well.  Pour chicken sauce over spaghetti arranged in long pyrex dishes.  Sprinkle with cheese over top.  Bake at 350 degrees until thoroughly hot and bubbly.

Can be made ahead of time and refrigerated until time to heat and serve.

Chicken Huntington
(written out by Jean Webber)

5 lb. hen
1 medium onion, diced
1 cup celery, diced
1 cup green pepper, diced
1 jar pimiento
1 sack shell macaroni (12 oz)
1 can mushroom soup
1 pkg. frozen peas
4 Tbsp. butter and 4 Tbsp. flour
Save enough chicken broth to make sauce
1 lb. Old English cheese, grated

Cook and bone hen.  Saute onion, celery, green pepper in 4 Tbsp. butter.  Add flour and the broth (about 1 quart).  Cook until thick.  Add soup and cheese.  Add cooked, drained macaroni and then pimientos and peas.  Put in casserole and heat 45 minutes at 350 degrees.   Serves  20.

Chicken Stew

Boil one whole chicken or 2 lbs. Boneless chicken breasts with:

1 onion, chopped fine
1 bay leaf
¼ c. parsley flakes (dried)
4 stalks celery, chopped

Remove chicken and bay leaf from the broth.  Add to the broth:

2 1-lb. cans chopped tomatoes (I use only one)
2-3 potatoes, peeled and diced
1 green pepper, diced
½ c. uncooked rice
1 tbsp. salt
½ tsp. pepper
4 chicken bouillon cubes
1 carrot, peeled and sliced

Debone chicken, cut into bite-sized pieces, and add to the stew.  Simmer on low 45 min. to 1 hour until rice is cooked and potatoes are tender.  Serves 10 – 12.

Crock Pot Chicken Tortilla Soup

Serves 6-8                Cooking time: 6-8 hrs on low or 3-4 hours on high

1 1/2 lbs skinless boneless chicken.
cooked & shredded
1 15 oz can whole tomatoes
1 10 oz can enchilada sauce
1 med onion chopped
1 4 oz can chopped green chilies
1 garlic clove minced
2 C water
1 14 oz can chicken broth
1 tsp each: gr cumin, chili powder, salt
1/4 tsp gr black pepper
1 bay leaf
1 10 oz pkg frozen corn
1 Tbsp dried chopped cilantro
6 corn tortillas
Cooking spray
Freshly grated Parm cheese

In crock pot combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
Stir in corn and cilantro.
Cover and cook on low 6-8 hour or on high 3-4 hours.

Preheat over to 400°. Spray both sides of tortilla with cooking spray. Cut tortillas into strips. Spread onto a baking sheet. Bake, turning occasionally, until crisp, 5-10 min. Sprinkle tortilla strips with grated Parmesian over soup.

Linda Harris, Christmas 2008

Spicy Garlic Lime Chicken 

Courtesy of my Oklahoma Natural Gas Bill!

• 4 boneless, skinless chicken breast halves
• 3 tablespoons lime juice
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley

DIrections:

1. In a small bowl, mix together salt, black pepper, cayenne pepper, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.  Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over a medium flame.  Sauté chicken until golden brown, about 6 minutes on each side.  Sprinkle with 2 tablespoons garlic powder and lime juice.  Cook 5 minutes more, stirring frequently to coat evenly with sauce.
3. Serve with rice and your favorite vegetable.

Corn Chowder

Adapted from Suzanne Fine Regional Cuisine, Lodi, NY
yield: Makes 8 servings
active time:40 min
total time:1 1/4 hr

ingredients:
1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

preparation
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Hominy Casserole
(From Linda Harris)
3 16-oz cans whole white , rinsed and drained
2 12-oz cans white shoepeg corn, rinsed and drained
Salt and pepper to taste
1 4-oz can chopped green chilies
2 Tbsp. butter
½ pint sour cream
1 ½ cups Monterey Jack cheese, shredded
1 ½ cups American cheese, shredded
Mix all together.  Bake in 13 x 9 casserole at 350 degrees for 40 minutes.  Serves 12.

No Stir Stew

2 lbs. Lean stew meat
2 onions
3 carrots
2 stalks celery
3 Tbsp. quick cooking Tapioca
2 14-oz cans tomatoes  (I use tomatoes with basil, garlic and oregano)
1 ½ Tbsp. salt
3 Tbsp. sugar
2 quartered potatoes

Layer ingredients through celery in pot or crockpot in order listed.  Combine salt, sugar and Tapioca with tomatoes.  Pour over stew and end with potatoes.

Bake at 250 degrees for 5 hours.  Do not stir.

JGW

Elaine’s version of No Stir Stew

Use same ingredients except:

1 can of tomatoes – no salt added
1 8 oz. can tomato sauce
1 ½ tsp. salt
2 beef bouillon cubes

Mix tomatoes and seasonings and pour over all ingredients including potatoes.

Hangover Stew (Lisa Weinmeister)

Ingredients:

2 Wonder Roast Chickens

2 qt. chicken broth

2 qt.  1/2  & 1/2. ( or heavy cream if you must)

2 large sweet onions

Chopped garlic, lots to taste

2 lb mild to medium diced green chili

15 small red potatoes, washed and cut into about 1″ pieces

2 bags fire roasted corn

Black pepper

Cumin

Mexican Oregano

Salt

Cut meat off of chicken and have  dinner (2 people), cut the remainder into bite size pieces and refrigerate.

Break up carcass and put in a large stock pot with skin, add 2 tsp. salt and 4 quarts water, should cover bones etc. Simmer at low heat for 1-2 hours.  Cool, strain off broth and pick bones.

Chop onions, garlic and sauté  then add green chili, cumin and oregano and simmer a bit  before adding  broth and chicken pickings.  Add your chicken pieces and potato.  Cook until the

potatoes are tender but still hold their shape. Correct seasoning to taste.  Cool and refrigerate.

One hour before serving add corn and bring to a boil.  Add as much of the broth as you need for volume and set burner to maintain temperature just below a boil.  Now add cream and adjust salt and pepper.

Serve over grated cheese or with cheese on top.  Also goes well with a tamale in the bowl.  Have lots of tortillas and butter.

Chicken Tetrazinni
(from Quick & Easy Cookbook)

½ cup chopped onion
2 stalks celery, chopped (added to original)
1/3 cup green pepper, chopped (added to original)
3 Tbsp. butter
1 10-oz. can mushroom soup
1 cup of milk (changed from original)
¾ cup grated Cheddar cheese (added to original)
2 cups cooked chicken
2 Tbsp. chopped parsley
1 tsp. Worcestershire sauce
Pinch of thyme
1 6-oz. package noodles
Grated Parmesan cheese

Fry onion, celery, and green pepper in butter until tender.  Stir in soup, milk and Cheddar  cheese.  Heat until blended.  Add chicken, parsley, Worcestershire sauce and thyme.  Bring to a boil over low heat, stirring sauce constantly; cover.  Keep warm over low heat.  Cook
noodles according to package directions; drain.  Turn into 2½-quart casserole; pour sauce over noodles.  Mix well and sprinkle with Parmesan cheese.  Broil until bubbly.  Yield:  6-8 servings.  (If you refrigerate this, bake at 350 degrees for 20 – 30 minutes to heat.)

Chocolate Cake

¼ lb. butter
4 Tbsp. cocoa
½ cup vegetable oil
1 cup water
2 cups flour
2 cups sugar
2 eggs
1 tsp. cinnamon
1 tsp. vanilla
½ cup buttermilk
½ tsp. salt
1 tsp. baking soda

Bring to a boil in a saucepan, butter, cocoa, oil and water.  In a mixing bowl, sift flour and sugar together.  Pour chocolate mixture over flour and sugar and mix.  Add eggs, cinnamon and vanilla.  Dissolve salt and soda in buttermilk and add to cake mixture.  Bake in greased 11 x 16 inch jelly roll pan for 20 minutes at 350 degrees.  Do not overbake.

Frosting:

4 Tbsp. cocoa
6 Tbsp. milk
¼ lb. butter
1 lb. powdered sugar (3 ¾ cups unsifted)
1 tsp. vanilla
1 cup chopped pecans

Bring to a boil  butter, cocoa and milk.  Pour over powdered sugar (in a mixing bowl).  Add vanilla and nuts.  Beat until spreading consistency and frost cake while cake is warm.  Cut into squares.  Serves 25 to 30.

Chocolate No-Bake Cookies
(from Busy Bees Preschool Class)

1 stick margarine
½ cup milk
1 tsp. vanilla
½ cup peanut butter
2 cups sugar
½ cup cocoa
3 ½ cups quick oats

Place first 6 ingredients in saucepan and bring to a boil; boil 2 minutes.  Remove from heat; add oats and peanut butter.  Drop by teaspoon onto waxed paper; cool.

Chocolate Chip Cookies
Chocolate Chip Cookies from www.thesplendidtable.org

September 13, 2008

From “Perfection? Hint: It’s Warm and Has a Secret,” an article by David Leite which appeared in the July 9, 2008 issue of the New York Times. Recipe adapted from Jacques Torres

Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling

* 2 cups minus 2 tablespoons (8-1/2 ounces) cake flour
* 1-2/3 cups (8-1/2 ounces) bread flour
* 1-1/4 teaspoons baking soda
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons coarse salt

* 2-1/2 sticks (1-1/4 cups) unsalted butter
* 1-1/4 cups (10 ounces) light brown sugar
* 1 cup plus 2 tablespoons (8 ounces) granulated sugar
* 2 large eggs
* 2 teaspoons natural vanilla extract
* 1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content [MPW uses Nestle’s Toll House Morsels] (see NOTE)

* Fine Sea salt for dusting drops just before baking
NOTE: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
   2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
   3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
   4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
   5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Gingersnaps
(from Tad Webber)

Dry Ingredients:
2 cups flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
½ tsp. salt

Cream Ingredients:
1 cup sugar for creaming
¼ cup molasses, the darker the better. The easiest way to measure molasses is to tare the creaming bowl on a scale and pour in molasses until it gets to 4 ounces or 60 grams!)
1 or 2 egg (s)
1 ½ sticks room temp (soft) oleo [MPW has used butter successfully]
1 tsp. ginger

MPW uses 3-3.5 0z (85 – 100 grams) fresh ginger for EXTRA SNAP!  HINT:  Keep ginger root indefinitely in freezer (thanks for that tip, Lisa). Peel the ginger, mince it and then warm the butter, cinnamon.cloves and ginger and molasses in the microwave or over the stove and let steep for a while then cream in mixer or a smoothie juicer. Then, in the mixer, cream eggs, and sugar.  After these are well mixed, add the “smoothie” from the blender.

Add remaining dry ingredients (flour, cinnamon, cloves & salt) and blend thoroughly at high speed to activate gluten.  Put in refrigerator for at least one hour.

Dark brown sugar for rolling dough balls

Preparation & Cooking:
Pull dough off chilled dough and roll into 1/2 – 3/4″ balls.  Roll them through dark brown sugar in a bowl.
Place sugared balls on lightly greased or ungreased cookie sheet about 2″ apart because cookies will flatten to less than 1/4″ and spread to 1.5″ radius.

Bake at 375 degrees for at least 8 – 10 minutes. (MPW HINT – bake until they are darker than tan, more like the color of crispy bacon and FLAT.  Don’t let ’em burn, but you want them crisp.)

Peanut Butter Balls – No Bake
(Preschool?)

1 cup peanut butter
1 Tbsp. butter
Stir together.

¾ cup nonfat dry milk
½ cup nuts (pecans or walnuts)
1 cup raisins

Form into balls.  Roll in graham cracker crumbs. 

Christmas Cookies
(from Barbara Snow Gilbert)

Empty 1 lb. box of brown sugar into bowl.  Drop in 3 eggs and beat well.  Add 2 cups flour, 1 cup chopped pecans.  Bake in shallow pans lined with wax paper slightly buttered, at 350 degrees until done.  Ice while hot with a very thin icing of orange juice, powdered sugar, and
grated orange peel.  When dry, cut into small squares.

Christmas Cookies
(from Dorothy Scharlach)

1 lb. pitted dates
½ lb. each: red candied cherries
green candied cherries
red candied pineapple
green candied pineapple
½ lb. pecans
1 cup oleo
2 eggs
½ cup sugar
3 cups flour
1 tsp. soda
1 tsp. salt
1 ½ tsp. vanilla

Chop fruit and set aside.  Cream butter and sugar and add beaten eggs.  Add dry ingredients.  Stir in nuts and fruit.  May add ½ cup brandy.  (I used spiced peach syrup – good.)  Bake on greased cookie sheet 350 degrees for 12 – 15 minutes (depending on size of cookie).  Makes

8 dozen.

Dump Cookies
(from Dorothy Scharlach)

Cream together:
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs

Sift together:
2 cups flour
1 tsp. soda
½ tsp. baking powder
½ tsp. salt

Add 2 cups quick oats, 2 cups Rice Krispies, 1 cup coconut, 1 tsp. vanilla.
Bake 12 to 15 minutes at 350 degrees.  You may add nuts or use all brown sugar (omit white).  Good luck!

1 1/2 squares (2 oz.) unsweetened chocolate – (original recipe says 2)
2 Tbsp. butter
1/3 cup flour
1 cup sugar
1/4 tsp. salt
2 ½ cups milk, scalded
3 eggs, separated
¾ tsp. vanilla
Baked 9-inch crust
1/3 cup sugar
Chopped nuts, if desired

Melt chocolate and butter over hot water in top of double boiler.  Mix flour, sugar, and salt and stir into chocolate, mixing until well blended.  Add 1 cup of the hot milk and stir until smooth. Add remaining milk and continue to cook stirring frequently until mixture is smooth and thickened (about 15 minutes).  Beat egg yolks well; stir in a little of the chocolate mixture, then pour back into rest of hot mixture and cook 2 minutes, stirring constantly.  Remove from heat, stir in vanilla.  Pour immediately into cooled pie shell. Cool.  Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar, until very thick and smooth.   Pile lightly and quickly over pie filling so meringue touches edges of crust all around. Sprinkle with nuts, if desired.  Bake in a moderate oven (350 degrees F) 12 or 15 minutes, or until golden brown.  Cook on cake rack before cutting into 5 – 6 servings.

This recipe comes from a recipe book that Mom used to make chocolate pies for Dad and Jim Eskridge’s birthdays. (Meta Given’s Modern Encyclopedia of Cooking, 1953)

Cornbread
(Mama Royal’s recipe according to Jewell Childress)

This recipe was sent to us by Carl Weinmeister III in 1991.  Jewell was Ruby’s sister, and they ate their grandmother’s cornbread on the farm in Mississippi.

1 cup cornmeal
Pinch baking soda
Pinch salt
1 egg
1 cup buttermilk (enough so that the dough will pour but not so much that it is soupy)
2 Tbsp. bacon grease
Cracklins (for taste)  (Cracklins are made by cooking thick-sliced county bacon until the fat is turned to grease and the lean is crunchy.  When you break up the lean part of the cooked bacon, you have cracklins)

Mix all together and cook in 300 degree oven. You know when it’s done when the top turns pale to deep brown, depending on how dry you like your cornbread.

Cracklin’ Cornbread – Sean Brock Washington Post
Tested size: 8 servings; makes one 8-to-9-inch round bread
INGREDIENTS
4 ounces bacon, preferably Benton’s (see “Where to Buy”), plus more if needed
2 cups coarse cornmeal, preferably Anson Mills Antebellum Coarse Yellow Cornmeal (see “Where to Buy”)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups whole-fat buttermilk (see “Where to Buy”; may substitute low-fat buttermilk), plus more if needed
1 large egg, lightly beaten

DIRECTIONS
Preheat the oven to 450 degrees. Put a deep 8- or 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes, leaving it there while you prepare the batter.
Run the bacon through a meat grinder, or chop it very fine. Put the bacon in a skillet large enough to hold it in one layer, and cook over medium-low heat, stirring frequently so it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 5 to 10 minutes. Use a slotted spoon to transfer the bits of bacon to a paper towel to drain, reserving the fat. (You’ll need 5 tablespoons of bacon fat for this recipe; if you come up short, fry another slice or two of bacon for the grease, and reserve the slices for another use.)
Whisk together the cornmeal, salt, baking soda, baking powder and bits of bacon in a medium bowl, making sure the baking soda and powder are evenly distributed. Reserve 1 tablespoon of the bacon fat and combine the remaining 4 tablespoons of fat with the buttermilk and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. The batter should be loose and pourable; if it’s too thick to pour easily, stir in a little more buttermilk.
Move the cast-iron skillet from the oven to the stove, placing it over high heat. Add the reserved tablespoon of bacon fat and swirl to coat the skillet, getting it up the sides of the skillet if possible. Pour the batter into the center of the skillet (it should sizzle) and let it distribute without touching it. Let it cook for a minute or two on the stove top, then transfer it to the oven.
Bake the corn bread for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, and while the corn bread is still hot, place a plate upside down over the skillet and carefully invert skillet and plate together so the corn bread drops onto the plate. Slide the corn bread back into the skillet; the crunchy bottom edge will now be on top. Serve warm from the skillet.

Cream Cheese Crescents
from Vicki Pape

2 pkgs. crescent rolls
2 8-oz. pkgs. cream cheese
1 cup sugar
1 tsp. vanilla
1 egg yolk (save the egg white)

Topping:
½ cup sugar
1 tsp. cinnamon
½ cup chopped pecans

Unroll a package of rolls on bottom of 9 x 13” pan.  Pinch up edges of dough.  Beat cream cheese, sugar, vanilla and egg yolk.  Spread over dough.  Unroll second package of rolls over cream cheese mixture.  Brush top with egg white.
Mix together sugar, cinnamon and chopped pecans.  Sprinkle on top. Bake at 350 degrees for 30 minutes.  Cool and cut into squares.

Chicken Tarragon

• 3 lb. chicken, cut into serving pieces (I used pieces…thighs, drumsticks, etc.)
• 1/3 cup flour,
• 1 teaspoon salt,
• 1/4 teaspoon ground black pepper,
• 1/2 teaspoon leaf tarragon,
• 1 medium onion – sliced,
• 1/2 cup orange juice
• 1 can (4 oz) sliced mushrooms – drained.

1. Rinse chicken and pat dry.
2. Combine flour with salt and pepper.
3. Coat chicken with mixture.
4. Separate onion slices into rings and place in the bottom of stoneware (crock pot).
5. Add seasoned chicken pieces.
6. Sprinkle with tarragon.
7. Stir orange juice into mushrooms and add to stoneware.
8. Cover and cook on LOW 8 hours (HIGH 4 hours).

Honey Dijon Pork Tenderloin

• 2 lbs. pork tenderloin,
• 1/2 teaspoon salt,
• 1/4 teaspoon ground black pepper,
• 1/2 cup balsamic vinegar,
• 3 Tablespoons honey,
• 1 tablespoon Dijon mustard.

Trim fat from tenderloin, sprinkle with salt and pepper.  Place in stoneware (crock pot).  In a small bowl, combine remaining ingredients; brush on top and sides of tenderloin.  Pour remaining sauce mixture on top of tenderloin.  Cover and cook on LOW 8 hours (HIGH 4 hours).

Easy Cajun or Creole Chicken

1. 1 whole chicken, washed and ready.
2. Sprinkle the inside and outside with Tony Chachere’s Creole seasoning.
3. Put in the crock pot in the morning with 1/2 – 1 cup water.
4. Cook all day on low (5-8 hours).  Works with seasoned salt, too.

RED BEANS AND RICE
yield: 6-8 SERVINGS prep time: 20 MINUTES cook time: 40 MINUTES total time: 1 HOUR

INGREDIENTS:
1 cup basmati rice
1 tablespoon vegetable oil
1 (12.8-ounce) package smoked andouille sausage, diced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 1/2 teaspoons Cajun seasoning, salt-free
3 (15-ounce) cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions but add a splash of vinegar to the water; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.

Uncover; continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.

 Adapted from Damn Delicious

Croutes
(from Pat Barber)

• ½ lb. block Swiss cheese, grated
• 2 eggs, separated
• 1 tsp. finely chopped onion
• salt to taste
• 6 slices white bread
• 2 tbsp. butter
• 2 tbsp. salad oil

Melt butter and salad oil in skillet.  Mix grated cheese with egg yolks, onion and salt.  Beat the egg whites lightly and add to mixture.  Spread liberally on one side of each bread slice.  Fry the croutes face down first in the combination shortening.  When golden brown, turn them
and fry the undecorated side.  Serve with a green salad and enjoy for a luncheon, a brunch or Sunday evening supper.  In warm weather, croutes may be broiled, decorated side up.

Sausage Balls
(from Bea Bloss)

• 1  lb. Hot or Mild Sausage (I have used Jimmy Dean)
• 1 -1½ lb. Shredded Sharp Cheddar Cheese
• 3 C Bisquick

Brown sausage and drain sausage. Use Vodka to deglaze the pan.
Add Cheese and mix with wooden spoon
transfer to mixer and add 3C Bisquick

Chill for 1 hour, then form into nickel sized balls

Bake on ungreased sheet 400F 8-10 minutes or until browning starts.

Drain on paper towel.

Egg and Cheese Bake
(from Teresa Kahne)

• 1 ½ lb. pork sausage (1/2 hot/1/2 mild or all medium) (can use 1 lb.)
• 3 cups milk
• 1 tsp. salt
• 1 ½ cup grated sharp cheese
• 9 eggs, beaten
• 1 ½ tsp. dry mustard
• 3 slices bread (cut into ½ inch cubes)

Brown and drain sausage.  Mix eggs, milk, mustard, salt.  Stir in bread cubes, cheese, and sausage.  Put in 9 x 13 greased baking dish.  Cover and refrigerate overnight.  Bake at 350 degrees one hour covered or 325 degrees uncovered.

Curried Fruit Casserole

(from “Family Favorites” Nichols Hills United Methodist Cookbook)

1 very large can peach halves (+ 1  15-oz can)
1 small can apricots
1 very large can pears (+ 1 15-oz. can)
3 small cans pineapple chunks (or 1 20 oz. can)
10 Maraschino cherries
1/3 cup melted butter
¾ cup brown sugar (packed)
4 tsp. curry powder

Drain fruit well.  Mix butter, brown sugar and curry powder.  Lay fruit in a shallow baking dish, hollow side up.  Dot all over with butter and sugar mixture.  Bake at 325 degrees for 1 hour, basting frequently.  Cool and refrigerate for at least one day.  Warm over at 350 degrees for
30 mnutes.  Serves 10.
Note:  This must be made a day ahead of serving.

(I am making these additions of fruit  (in parentheses) to extend the quantity.)

Curried Pumpkin Soup

Note from Amy: Mom sent me this from The Splendid Table’s “Weeknight Kitchen” weekly email recipes. Mom often sends me recipes she thinks I’ll use, and she’s usually right! This one is ALWAYS ALWAYS a hit! You can make it with butternut squash or pumpkin, pears or apples, cider or wine, but my favorite combination is with pumpkin, apples, wine! It’s better to roast the pumpkin with olive oil than to steam it for this, because it bakes in the flavor more. You can garnish it with crème fraîche, but really, who has that?? Yogurt works just as well, and is healthier.
Excerpted from Good Food for Good Times: Simple Recipes for Sensational Celebrations by Jamie Gwen with Lana Sills. Used with permission from Powerline Publishing Group, Delray Beach, Florida. Copyright 2007 by Jamie Gwen.

Serves 6
This soup can be made simple by using canned pumpkin puree. If you choose to make the bisque from scratch, use Sugar Pie pumpkins, the small, sweet pumpkins that are available during holiday time. Garnish each bowl with a sprinkling of roasted pumpkin seeds and a small dollop of crème fraîche. This luscious soup will keep in the fridge and it freezes well too.

* 1 (3 pound) pumpkin, halved lengthwise and cleaned or 2 cups canned pumpkin puree
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons unsalted butter
* 1 yellow onion, diced
* 2 small pears, peeled, cored and cut into 1-inch chunks **Apples work, too!
* 3 garlic cloves, minced
* 1 tablespoon curry powder
* 1/2 cup dry white wine or apple juice
* 6 cups chicken broth
* 1/3 cup heavy whipping cream
* Salt and freshly ground pepper

Garnish:

* Toasted pumpkin seeds
* Crème fraîche or sour cream **or Yogurt!

1. If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet (**or cover the baking sheet with foil and wipe olive oil over the surface before putting the pumpkin halves cut-side-down on the oiled foil). Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.
2. Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. (** At this point, your house will smell awesome). Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
3. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
4. Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.

LYNNE’S TIPS

* Use a combination of olive oil and butter when sautéing. You get the higher smoke point of the oil and the flavor of the butter.

* If good fresh pears aren’t available you could substitute apples.

* Fresh curry powder is essential. If what you have has been in your cupboard for three years, toss it and get a new bottle. You want all the flavor nuances in a good curry powder. Penzey’s is one reliable source for quality curry powders. If there isn’t a shop in your area you can buy online at www.penzeys.com.

* Make you own curry powder by grinding together in a coffee grinder equal parts of cumin seed, coriander seed, brown mustard seed, black pepper, cinnamon, cardamom seed, and a half part of turmeric powder. Store this away from heat and light and it will keep three months. **Amy’s note: you can also use Garam Masala instead of curry. It will make a very interesting, but no less delicious, soup.**

* Instead of cream, the soup could be finished with spoonfuls of whole milk yogurt for a nice tang. One brand I like is Brown Cow. It’s organic and actually has cream on the top. Coconut milk would be another possibility.

* If you like your food hot, all the sweet, rich flavors of this soup are fine foils for a finish of minced fresh serrano or jalapeño chiles. A heat source that would take this soup in a completely different direction is 1/2 to 1 teaspoon of smoked, hot Spanish paprika added with the curry powder.

* An immersion blender is a worthwhile splurge if you make a lot of soups. You puree right in the cooking pot so you can skip the step of transferring hot soup to a blender. Consider a cordless model since at least one corded blender in our house was destroyed by its cord being dragged across a hot stove burner.

Masoor Daal
By Nick Hinman!

1 cup red lentils
3 1/2 cups water (maybe less, you can always add as you know)
1 teaspoon salt
1/4 teaspoon each:  turmeric, coriander, cumin
1 Tablespoon finely grated ginger root
1 teaspoon serrano chile (at least, I usually use a whole serrano), minced, seeded if you want
juice of half a lemon or lime

1) Rinse lentils and drain.  Bring water to boil.
2) Add lentils; after water comes to boil again cook lentils uncovered 5 minutes.  Turn heat down to low and cover, cooking 15 minutes more.
3) Add salt, dried spices, ginger-root and minced chile, stir well.  Cook ten more minutes uncovered, or until lentils are soft and desired consistency is reached; add lemon juice.

Optional:  vaghar **Amy’s note: I have never NOT burned the vaghar and then thrown it out. It’s tricky. The daal is amazing without it, so don’t sweat it if it doesn’t work out.
1)    Heat 1 Tablespoon OLIVE oil in small pan (it’s important that the oil not be as hot as it can be with higher heat oils), add 1/2 teaspoon black mustard seeds and cook until they stop popping; add pinch of red pepper flakes (for like 10 seconds), pour over daal and cover.  Let daal sit 5 minutes off heat.  Enjoy

Danish Sugar Cookies
(from Tad Webber)

2 cups sifted flour
¾ tsp. soda
1 tsp. cream of tartar
¼ tsp. salt
1 cup powdered sugar
½ cup firm oleo
½ cup vegetable shortening
1 egg, beaten
1 tsp. vanilla
Granulated sugar for rolling

Sift dry ingredients into bowl, cut in oleo and shortening with knives or pastry blender until it resembles coarse crumbs.  Stir in eggs and vanilla.  Dough is fairly soft.  Shape into1-inch balls, roll in granulated sugar and place on greased cookie sheets.  Flatten to ½ inch thickness
with the bottom of a glass dipped in granulated sugar.  Bake at 350 degrees for 12 minutes, or until delicately browned.  Makes about 6 ½ dozen.

Graham Cracker Cookies
(from Superlatives Cookbook – Ranell Brown)

24 squares graham crackers
½ pound butter or margarine
1 cup firmly packed dark brown sugar
1 cup finely chopped pecans

Arrange graham crackers on a buttered cookie sheet that has sides.  Bring butter and sugar to a boil and boil 2 minutes.  Add nuts and pour over crackers.  Bake at 350 degrees for 10 minutes.  Cool slightly.  Cut between each square and remove.  (Don’t use flat cookie sheet as it
may run over in your oven!)

Chocolate Pie

1 1/2 squares (2 oz.) unsweetened chocolate – (original recipe says 2)

2 Tbsp. butter

1/3 cup flour

1 cup sugar

1/4 tsp. salt

2 ½ cups milk, scalded

3 eggs, separated

¾ tsp. vanilla

——-

Baked 9-inch crust

1/3 cup sugar

Chopped nuts, if desired

Melt chocolate and butter over hot water in top of double boiler.  Mix flour, sugar, and salt and stir into chocolate, mixing until well blended.  Add 1 cup of the hot milk and stir until smooth. Add remaining milk and continue to cook stirring frequently until mixture is smooth and thickened (about 15 minutes).  Beat egg yolks well; stir in a little of the chocolate mixture, then pour back into rest of hot mixture and cook 2 minutes, stirring constantly.  Remove from heat, stir in vanilla.  Pour immediately into cooled pie shell. Cool.  Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar, until very thick and smooth.   Pile lightly and quickly over pie filling so meringue touches edges of crust all around. Sprinkle with nuts, if desired.  Bake in a moderate oven (350 degrees F)12 tor 15 minutes, or until golden brown.  Cook on cake rack before cutting into 5 – 6 servings.

This recipe comes from a recipe book that Mom used to make chocolate pies for Dad and Jim Eskridge’s birthdays.

Delk’s Apple Pie

6 cups peeled, sliced tart apples
1 ¼ cup granulated sugar
1 ½ tsp ground cinnamon
2 Tbsp. Cornstarch
2 Tbsp. Butter

1. Peel and slice apples into a large mixing bowl.
2. Mix 1 ¼ cup sugar, cinnamon and cornstarch and pour over apples.  Stir to coat apples with this mixture.  Set aside while rolling out crust.
3. Dot butter over apples.
4. Make top crust or cover with crumb topping of ¾ cup flour, 6 Tbsp. Butter, 1-2 tsp. brown sugar, and ½ tsp cinnamon.  (This is my addition.)
5. If using a top crust, brush with melted butter or egg white.
6. Bake at 450 degrees for 10 minutes.  Then bake at 350 degrees for 35 – 45 minutes.

Fabulous Carrot Cake

2 cups sugar
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
Sift sugar, flour, baking soda and cinnamon.  In a separate bowl, mix eggs, crushed pineapple and juice, oil, vanilla, salt, coconut, carrots and pecans.  Add dry ingredients to the liquid mixture.

4 eggs, beaten
1 (8-oz) can crushed pineapple and juice
1 ½ cups salad oil
2 tsp. vanilla
1 tsp. salt
1 cup flaked coconut
2 cups carrots, grated
1 cup pecans, chopped

Line 3 (8-inch) cake pans with waxed paper (or grease and flour).  Bake 35 to 40 minutes at 350 degrees.  Remove from oven and allow to cool on cooling rack 30 minutes.

Frosting

6 ounces cream cheese, softened (I used 8 oz.)
1 cup sifted powdered sugar
½ cup butter
1 tsp lemon juice
dash of salt

Combine cream cheese, powdered sugar, butter, lemon juice and salt.  When cake is cool, frost layers and top, but not sides.

From Elaine Weinmeister – May, 2000

Flank Steak Marinade
(from Sharon Sanders in Lafayette, LA)

1  – 1 ½ lb. flank steak
3 oz. soy sauce
2 Tbsp. brown sugar
½ tsp. ground ginger
½ tsp. dry mustard
Onion powder

Marinate flank steak in ingredients for 3 hours or overnight.  Grill outdoors or broil indoors.  Cook on both sides basting with marinade.
Fruited Curry Rice Mix

1 Tbsp. butter
2 ½ cups water
1 jar fruited curry rice mix

In a medium saucepan, bring butter and water to a boil.  Add the jar of rice mix.  Cover and reduce heat.  Simmer for 20 minutes.  Make about 3 cups cooked Fruited Curry Rice, to accompany chicken or pork.
Fruited Curry Rice Mix

1 Tbsp. butter
2 ½ cups water
1 jar fruited curry rice mix

In a medium saucepan, bring butter and water to a boil.  Add the jar of rice mix.  Cover and reduce heat.  Simmer for 20 minutes.  Make about 3 cups cooked Fruited Curry Rice, to accompany chicken or pork.

Good Gravy!
(excerpted from article from Houston Post, June 15, 1978, written by Mary Flachsenhaar)

It’s all in how you season the meat, says homemaker Elaine Henritzy, who coats a beef roast with a paste made from salt, pepper, paprika, garlic powder, monosodium glutamate and water before she puts it in the oven.
Teaching chef Richard Benson swears by the onion he adds to the meat before roasting;  It makes the gravy darker and tastier, he says.
“And, of course everyone knows that you never throw flour or cornstarch into the gravy before you’ve diluted it in water,”  added Sikarskie.  “Or do they?”

ROUX – A roux is a mixture of flour and fat (butter, margarine or roasting pan greases) cooked for a few minutes over a low heat to rid it of its floury taste.  The roux must be stirred or whisked smooth as it’s cooking; otherwise, the gravy is liable to lump.  To the roux, gradually
add defatted pan juices that have been enhanced, if necessary, with homemade or canned stock, cooking liquids or wine.  Cook over a medium-high heat, whisking constantly, until gravy thickens.

WHITEWASH – A whitewash is a smooth paste made from a mixture of flour, cornstarch or arrowroot and cold (never warm) water.  Return defatted pan juices (and any other liquids to be used) to the pan in which the roast was cooked.  Cook over medium-high heat, scraping
brown particles from the bottom and sides of the pan (that’s where the flavor is), until gravy is reduced and has a good flavor.  [MPW Note: the French use a small amount of alcohol to deglaze this suc, I like brandy for this],  Whisk whitewash into boiling pan juices.  If flour is used, cook gravy until it loses its starchy taste and is thickened.  Gravy made with cornstarch must come to a boil to thicken and clear.  Arrowroot gravy shouldn’t boil or it will break down.

BEURRE MANIE –  Beurre manie is a mixture of equal parts butter or margarine (brought to room temperature) and flour, kneaded together until a smooth paste is formed.  Whisk beurre manie, one or two tablespoons at a time, into hot liquid (pan juices, etc.)   Boil over
medium-high heat until gravy is blended and thick and the starchy taste of the flour has cooked away.

HOW TO RESCUE A BAD GRAVY –
Too Thin – A beurre manie whisked into the gravy just before serving can work wonders.  Keep some on hand; they freeze beautifully.
Too Thick – If you can afford to dilute floavor along with texture, add water.  If what you have is a gluey, tasteless blob, add rich-flavored stock, cooking liquids or wine.
No Flavor – Whisk in sour cream, instant coffee granules, tomato paste, steak sauce, bouillon granules wine, pureed vegetables, Worcestershire sauce, rich stock or cooking liquids.  Make sure you’ve scraped up all those crusty brown particles from the roasting pan.  Salt will help, but if you add too much, your gravy will taste like salt.
No Color – Try instant coffee granules, tomato paste, steak sauce, Worcestershire sauce, gravy browner, bouillon cubes.
Too Greasy – Never stir fat or greasy “skin” back into gravy; it will resurface later.  Remove grease by dipping a brush, paper towel or piece of white break into it.  Or, if you have time, put the gravy in a tall cylindrical container in the freezer until the fat solidifies and can be removed easily.
Too Lumpy – Put the gravy through a fine sieve.  All gravy shoudl be strained to remove curdled blood or pieces of meat and vegetables.

Gooey Butter Cakes
(Serves 15 – 20)

(Taken from “The Lady & Sons” Cookbook by Paula Deen)

One 18 ¼-ounce package yellow cake mix
1 egg
8 Tbsp. (1 stick) butter, melted

Preheat oven to 350 degrees.  Combine ingredients and mix well.  Pat into a lightly greased 13 x 9-inch baking pan.  Prepare filling.

Filling

One 8-ounce package cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. (1 stick) butter, melted
One 16-ounce box powdered sugar

Beat cream cheese until smooth.  Add eggs and vanilla.  Add butter; beat.  Add powdered sugar and mix well.  Spread over cake mixture.  Bake for 40 to 50 minutes.  You want the center to be a little gooey, so do not overbake.

Variations:

1. For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and           nutmeg.
   2.  Add a 20-ounce can of drained crushed pineapple to the filling.
   3.  Use a lemon cake mix.  Add lemon juice and zest to the filling.
   4.  Use a chocolate cake mix with cream cheese filling.  Add chocolate chips and nuts on top.
   5   Use a spiced carrot cake mix.  Add chopped nuts and shredded carrots to the filling.
   6.  Use mandarin oranges, bananas, blueberries, or strawberries – just coordinate your extract flavorings.
   7.  Use a chocolate cake mix.  Add ¾ to 1 cup peanut butter and nuts to the filling.

Grog [ratios[] of ingredients for making different sized batches]
[6] 3/4 cup sugar
[1] 2 ounces Angostura bitters
[8] 1 pint claret (I have been using Concha Y Toro cabernet/merlot blend)
[8] 1 pint sherry
[4] 1/2 pint brandy

• into each mug, a few raisins and an almond.

I solicited the grog recipe from Dad for a sports car club party at our
house in El Paso in 1975. We had been brewing the potion for about an
hour when the first guests arrived. Everyone was taken by the dense
aroma in the house and had to try the deadly concoction. As is usual
for the unskilled drinker of grog, almost everyone was staggering back
to the pot for refills until they couldn’t drive home. We served large
quantities of food and coffee throughout the evening and by dawn only a
few remained. The lesson we picked up on was to serve only 4 ounce cups
and let it simmer for quite a while prior to serving. Fresh grog goes
down too quickly and packs a mighty wallop. The real highlight is its
aroma.

I have had good results mixing batches up ahead of time and storing in
the refrigerator without the bitters, then add the bitters just before
heating otherwise the biters seem to go flat. If you microwave be
careful because this mixture boils explosively. There is no finer toe
warmer I know of than a cup of grog when you first come in from a very
cold experience.

Granny Ferring’s Kentucky Baked Beans

1 large can pork and beans
1 lg. onion, chopped
1 bottle Ketchup (12 oz)
1 Tbsp. yellow, prepared mustard
1 1/8 cup packed light brown sugar
1/8 cup molasses
1/8 cup sweet gherkin juice
1 tsp. apple cider vinegar
salt & pepper to taste
½ lb. bacon

Combine ingredients.  Put bacon on top. Cover and bake 350 degrees in 2 quart casserole for 1 ½ hours.  Last 30 minutes, uncover.

Adobo Pork Ribs with Molasses-Chile Barbecue Sauce

Excerpted from How to Cook Meat by Chris Schlesinger and John Willoughby (Morrow Cookbooks; Reprint Edition, 2002). Copyright 2002 by Chris Schlesinger and John Willoughby.

Serves 5

The “3 and down” spareribs used in this recipe are my (Chris’s) absolute favorite type of ribs. These beauties are small enough to be manageable, but they have plenty of fat and incredible pork flavor. It just doesn’t get any better than this in the rib department.
Here I’m taking a kind of nontraditional approach to these ribs. First I coat them with my dry adaptation of the Latin American adobo sauce, flavored with cumin, chili, oregano, and sour orange. Next I go the “cheater’s route,” putting the ribs in a low oven for 3 hours to cook them through, then laying them on the grill over a very low charcoal fire to give them a nice crust and some good smoke flavor. To finish it all off, there’s a sweet-sour-hot barbecue sauce for drizzling or dunking.

For the Flavoring Paste:

* 2 tablespoons minced garlic
* 2 tablespoons ground cumin
* 2 tablespoons chile powder
* 2 tablespoons dark brown sugar
* 3 tablespoons kosher salt
* 3 tablespoons freshly cracked black pepper
* 1/4 cup roughly chopped fresh oregano
* 1/4 cup roughly chopped fresh cilantro
* 6 tablespoons orange juice
* 2 tablespoons fresh lime juice (about 1 lime)
* 4 dashes Tabasco sauce
* 2 tablespoons olive oil

* Two 3-pound racks pork spareribs

For the Flavoring Paste:

For the Sauce:

* 1/3 cup molasses
* 1/2 cup catsup
* 1/4 cup fresh lime juice (about 2 limes)
* 2 tablespoons ground cumin
* 1/2 cup roughly chopped fresh cilantro
* 1 to3 tablespoons minced fresh chile peppers of your choice

Preheat the oven to 200°F.

In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow-roast for 3 hours, or until no red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. They can go right onto the grill, stand out for a while, or be refrigerated, covered, for 2 days.  While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
Light a fire in your grill. You want a very low charcoal fire with the rack set as high as possible.  Put the ribs on the grill and let them stay there as long as your patience allows. A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side, if you’re into prolonging your guests’ agony. Of course,  the longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill.  Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Notes:
The Cut: In the trade, these are called “3 and down” pork spareribs. The “3 and down” means that each rack weight 3 pounds or less, and the “spareribs” means that they come from the belly of the hog, right below the bacon. If you can get them, these are my #1 choice for ribs.  Other Cuts You Can Use: You can definitely use St. Louis-style spareribs here, and, in a pinch, you could cut your cooking times in half and go with the pork loin back ribs, even though they’re really a different animal. Cook Once, Eat Twice: If you are fortunate enough to have any of these ribs left over, reheat them in a low (250°F) oven and eat them with coleslaw. Or you can even just eat them room temperature—we certainly have.

Grilled Flank Steak
from Marylee Strange and Shirley Dunning

For the sauce, combine

• 1 ¼ cups chopped shallots or green onions and
•  1 ¼ cups red wine.
• Bring just to the boiling point.
• Add 1 stick butter and salt to taste and stir until butter is melted.
• Add 2 tablespoons chopped parsley and spoon over steak slices.
• Brush flank steak with soy sauce and
• sprinkle well with salt, freshly ground black pepper and a teaspoon of dried thyme, crumbled.
• Let stand for an hour or so.
• Brush again with soy sauce and grill over brisk fire, 3 to 4 minutes on each side for rare steaks.
• Carve with sharp knifein thin slices on the diagonal.

Kentucky Bourbon Skirt Steak
Williams-Sonoma Kitchen.

• ½ cup bourbon
• ½ cup firmly packed light brown sugar
• ½ cup soy sauce
• 2 Tbsp. Worcestershire sauce
• ½ tsp. Tabasco sauce
• 1 Tbsp. Dijon mustard
• 1 tsp. cornstarch
• 3 lb. skirt steak

In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch.  Stir until sugar has dissolved.  Pour marinade over steak and let stand at least 1 hour at room temperature or cover and refrigerate up to 4 hours.

Pre-heat cast iron grill pan over medium-high heat.  Or preheat a gas grill or barbecue.  Remove steak from marinade and grill, turning once, 3-5 miniutes per side for medium-rare, or until done to your liking.  Transfer steak to cutting board, cover loosely with aluminum foil

and let rest 5 minutes.  Cut steak into thin slices; arrange on warmed platter.
Serves 6-8.

Ham Glazes
(from Mom)

Brown sugar
1 tsp. mustard
2 tbsp. barbecue sauce
Honey, pineapple or marmalade preserves

Mix all together and spread over ham.  Then push whole cloves into ham.

Ham with Honey-Mustard Glaze

5 lb. Ham
½ cup honey
1 tbsp. prepared mustard
½ tsp. cinnamon
2 medium oranges, peeled and sliced crosswise
Watercress or parsley

Slice ham 1/8 inch thick and tie in original shape.  Bake in 12 x 8 x 2 inch baking dish in preheated 325 degree oven about 1 hour or until almost hot.  Blend honey, mustard and cinnamon; brush some over ham and bake about 30 minutes longer, brushing on more honey mixture and drippings occasionally.  Carefully cut and remove string, fanning out ham slices.  Garnish with orange and watercress.  Makes 10 servings with leftovers.

French’s Mustard Glaze

½ cup French’s Classic Yellow Mustard
½ cup orange marmalade
½ tsp. ground ginger

Combine ingredients.  Brush mixture on ham frequently during the last hour of baking.  Makes 1 cup (enough for 10 to 15 pound ham).
Try French’s Mustard Glaze on roast chicken and turkey or as a dipping sauce for shrimp or chicken nuggets.

Ham Loaf
(from Gene Barber)

Grind together:
1 ½ lbs. fresh pork
1 lb. cured ham

½ tsp. salt (pepper if you like)
2 eggs, well-beaten
1 cup milk
1 cup cracker crumbs
Mix in loaf pan.  Bake at 350 degrees for 2 hours.
Baste with 1 ½ cups brown sugar, 1 tbsp. dry mustard, ½ cup vinegar, and ½ cup water.  If it gets too thick, add a little water.

Hearty Vegetable Casserole
(from the Edmond Sun, by Valerie Wedel)

1 large potato, cubed
1 medium green pepper, chopped
2 zucchini, sliced thinly
2 medium onions, chopped
2 carrots, sliced thinly
2 Tbsp. chopped parsley
1 pkg. frozen green peas
¾ cup uncooked rice

Sauce:

2 Tbsp. tarragon vinegar
1/3 cup plus 2 Tbsp. olive oil (or less)
3 tsp. salt
½ tsp. pepper
1 can (1 lb. 12 oz) tomatoes, with juice
Dash Tabasco
1 cup grated Monterey Jack cheese

Mix liquid ingredients and pour over vegetables in a casserole.  Cover and bake at 350 degrees for 1 ½ hours.  Sprinkle cheese on top and bake until melted.

Herb-Roasted Potatoes Poupon

5 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp. olive oil
1 clove garlic, choppped
1/2 tsp. Italian seasoning
6 medium red-skinned potatoes (about 2 lbs.) cut into chunks
(I used the whole bag of new potatoes)

Mix all ingredients except potatoes in a bowl.  Spray a 13x9x2 inch baking pan.  Toss the cut up potatoes with the mustard mixture.  Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender.  Stir occasionally.  Makes 4 servings.

Herbed Lentil and Rice Bake

(This recipe was in an ONG – Oklahoma Natural Gas – newsletter from 1987.)

2 2/3 cup chicken broth
¾ cup lentils
¾ cup chopped onion
½ cup brown rice
¼ cup white wine
¼ tsp. salt
¼ tsp. oregano
½ tsp. crushed basil
¼ tsp. thyme
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. Monterey Jack cheese

Combine all ingredients except cheese in 1 1/2 quart casserole.  Shred half of cheese and stir into the mixture.  Bake covered at 350 degrees for 1 ½ to 2 hours stirring twice during baking.  Cut remaining cheese into strips.  Top baked casserole with cheese strips and let
casserole sit covered for 2 -3 minutes until cheese melts.

Herbed Lentil and Rice Bake

(This recipe was in an ONG – Oklahoma Natural Gas – newsletter from 1987.)

2 2/3 cup chicken broth       1- 4 C. carton organic
¾ cup lentils                        1 ¼ C.
¾ cup chopped onion          1 large yellow
½ cup brown rice                ¾ C
¼ cup white wine
¼ tsp. salt                            (none)
¼ tsp. oregano                      1 tsp. fresh chopped
½ tsp. crushed basil             1 tsp. fresh rosemary  (instead)
¼ tsp. thyme                        1 tsp. fresh
1/8 tsp. garlic powder          1 clove minced elephant garlic
1/8 tsp. pepper                     1 tsp. freshly ground mixed pepper corns
4 oz. Monterey Jack cheese   6 oz.  coarsely ground parmesan or Romano
1 14.5 oz can diced tomatoes with basil.
Combine all ingredients except cheese in 1 1/2 quart casserole.  Shred half of cheese and stir into the mixture.  Bake covered at 350 degrees for 1 ½ to 2 hours stirring twice during baking.  Cut remaining cheese into strips.  Top baked casserole with cheese strips and let casserole sit covered for 2 -3 minutes until cheese melts.

Hollandaise Sauce
(from Jean Webber)

In small sauce pan, heat 1 cup butter until hot but not brown.

Into container or electric blender put:
4 egg yolks
2 Tbsp. lemon juice
¼ tsp salt
½ tsp. mustard
¼ tsp. Tabasco
Pinch sugar

Blend on low.  Immediately remove cover and pour in the hot butter in a steady stream.  Turn off power when butter is all poured.
Serve immediately or keep warm by putting saucepan in double boiler w/2 inches of water.  If the sauce becomes too thick to pour, return to blender, add 1 Tbsp. hot water and blend briefly.

Jim Lahey’s No-Knead Bread
Jim Lahey’s no-knead bread making recipe turned traditional bread making upside down for all of us. Perhaps it’s time you tried it so you can understand what everyone’s been raving about.

This is it, folks. Jim Lahey’s no-knead bread recipe. The no-knead bread that incited an insurrection among bread bakers everywhere. It’s an adaptation of Lahey’s phenomenally and outrageously popular pugliese sold at Sullivan Street Bakery in Manhattan. And once you taste it, you’re going to wonder where it’s been your entire life.  Originally published April 23, 2015.–Renee Schettler Rossi

Take the Time To Read This! Note
Baker Jim Lahey took great care to explain as many tricks in this no-knead bread recipe as he possibly could to help ensure you have spectacularly satisfying results at home. Don’t rush through this recipe and skim the details. Each word, each visual cue, each explanation has meaning. Rely on the description of how the dough should appear or feel more than the timing. And know that conditions change from kitchen to kitchen and from day to day, so some days your bread baking may seem blessed and others it may feel cursed. As Lahey says, “Even the loaves that aren’t what you’d regard as perfect are way better than fine.”

As easy as this recipe is, Lahey cautions that it’s not exactly an impromptu sorta thing. “This bread is incredibly simple and involves little labor, but you need to plan ahead. Although mixing takes almost no time, the first rise requires from 12 to 18 hours. Then you’ll need to shape the dough and let it rise for another 1 to 2 hours. The longer rise tends to result in a richer bread, but you need the patience and the schedule to do it. After preheating the oven and the pot, you’ve got 30 minutes of covered baking, another 15 to 30 of uncovered baking, and about an hour of cooling. And please, don’t gulp down that first slice. Think of the first bite as you would the first taste of a glass of wine: smell it (there should be that touch of maltiness), chew it slowly to appreciate its almost meaty texture, and sense where it came from in its hint of wheat. Enjoy it. You baked it, and you did a good job.”

[Marc:  This is improved by some olive oil and can be scaled with ratios.  The following ratios are based on each cup of flour.  You can substitute whole wheat flour for a more dense loaf without changing ratios.

1C flour; 1/2 C water; 1/3 tsp salt; 1/4 tsp yeast for up to 3 cups; add 1/4 yeast for each 3 cups of flour

Additions: per 1C flour: 1/3tbsp olive oil which can be infused with rosemary or other herbs by adding in herbs and heating in a microwave for 30 seconds, 1/2 Tbsp honey.  

Mix honey in warm (<120F) water and add yeast.  Stir the yeast into the warm water to activate it, which happens within 10 minutes]

Special Equipment: 6- to 8-quart heavy pot with lid [Marc: – place a small metal bowl of water in the oven to humidify the air.  Also, generously spray distilled water on the loaf and in the oven for the first 30 minutes, this will replace the need for a Dutch Oven]

JIM LAHEY’S NO-KNEAD BREAD RECIPE
Quick Glance 30 M 3 H, 30 M One 1 1/2-pound loaf
INGREDIENTS
3 cups (400 grams) all-purpose or bread flour, plus more for the work surface
1/4 teaspoon (1 gram) instant yeast
1 1/4 teaspoons (8 grams) salt
1 3/8 cups (320 milliliters) water
Cornmeal or wheat bran, as needed
DIRECTIONS
1. In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a wooden spoon or your hand until you have a wet, sticky dough. This should take roughly 30 seconds. You want it to be really sticky. (Many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam during baking. Besides, you’ll be handling the dough very little, so you don’t have to worry about your hand looking like some creepy monster that just crawled out of a lagoon.)
2. Cover the dough and bowl with a plate, towel, or plastic wrap and set aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles and take on a darkened appearance. This long, slow fermentation is what yields the bread’s rich flavor.
3. Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That’s it. Don’t knead the dough.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it’s ready, the dough will be more than double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.
5. A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.
6. When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes. [Marc – you can also use a meat loaf pan and cover with tin foil.  Line hot pan with parchment before putting dough in for an easy extraction]
7. Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Jim Lahey’s No-Knead Bread Recipe © 2009 text David Leite 2015. Photo © 2015 David Leite. All rights reserved. 

Vegetable Sauce

1 cup sour cream, room temperature
1 Tbsp. prepared mustard
1 Tbsp. fresh lime juice
2 Tbsp. chopped parsley
Dash of white pepper
Dash of salt

In a small bowl, blend sour cream, mustard, lime juice, parsley and seasonings.  Spoon over hot vegetables such as asparagus, carrots, broccoli or green beans.  Serve at once.  Makes 1 cup.

Sweet Hot Mustard
(from Ann Flesher)

Mix together:
4 oz Coleman’s Dry Mustard
1 cup cider vinegar
Let sit overnight.

Add 1 Tbsp. Wesson oil – or a little less
1 cup sugar
2 beaten eggs

Cook in double boiler for 1 hour.
Notes:  Must use Coleman’s mustard.  Strain mustard and vinegar after it has soaked all night to take out the lumps.  The mustard will thicken as it cooks.  Stir occasionally while cooking.  Store in refreigerator.

Spinach Souffle
(from Susan McCoy)

2 pkgs. frozen, chopped spinach
1 cup sour cream
½ pkg. (4 or 5 Tbsp) dry onion soup mix
2 dashes nutmeg
2 tsp. lemon juice
Dash of Tabasco
½ cup buttered bread crumbs

Cook spinach according to package directions.  Drain.  Blend well with remaining ingredients, except crumbs.  Pour into a buttered, shallow 1 quart casserole.  Sprinkle crumbs over top.  Bake in a 350 degree oven for 30 minutes.

Yellow Squash

1 pkg. Pepperidge Farm Herb Stuffing mix
1 stick butter
Melt butter and add stuffing mix.  Then set aside.

2 lbs. of yellow squash, thinly sliced
2 medium onions, finely chopped
Saute until tender in a small amount of oil or butter.  Use just enough oil to moisten skillet.

1 can of cream of chicken soup, undiluted
1 can of water chestnuts, sliced
1 small or medium jar of pimientos
1 8 oz. carton of sour cream
Mix the above ingredients with the squash and onions and layer with the herb stuffing.  You may add grated cheddar cheese between layers.  Be sure to finish with the herb stuffing on top.  Place this in a lightly oiled baking dish and bake at 350 degrees for 30 – 40 minutes.  This is a very large casserole.  Serve with a fruit salad for a delicious meal. 

Spinach – Mushroom Salad

(Jean’s favorite)

•  1 lb. fresh sliced mushrooms
• ½ lb. Swiss cheese, slivered
• 2 bunches green onions, sliced
• ½ bunch chopped fresh parsley
• 1 pkg. fresh spinach

Dressing:

• ½ cup oil
• ¼ cup red wine vinegar
• 1 Tbsp. Cavendar’s seasoning

Spinach Vegetable Dip

1 pkg frozen spinach, thawed, drained, and blotted
1 cup sour cream
1 cup mayonnaise
½ cup chopped fresh parsley
½ cup chopped green onion
1 tsp. salt
1 tsp. beaumonde
½ tsp. dill weed
juice of 1 lemon

Mix and serve with fresh carrots, broccoli, celery, mushrooms, etc.  This is a large dip, but keeps well.

Taco Bake
(modified from a recipe by Mary Ann Carmichael from UMW cookbook)

1 ½ pounds ground beef
½ cup onion (or green onion)
1 envelope Taco seasoning mix
1 can (15-ounce) tomato sauce
1 can (15-ounce) whole kernel corn, drained
2 cups shredded Cheddar cheese
Fritos or Doritos

Cook ground beef and onion until beef is brown; drain.  Mix taco seasoning, tomato sauce and corn into meat mixture.  Spread layer of fritos or corn chips on bottom of 9 x 13 casserole.  Spread meat mixture on top of fritos.  Sprinkle cheese over top.  Bake at 350 degrees for 25 – 30 minutes.   You may eat is as is, or add toppings of sour cream, chopped tomato and shredded lettuce.

24 Hour Green Salad

1 head lettuce, sliced with knife (iceberg or leaf)

1 box frozen peas, cooked slightly

6 stalks celery, 2 green peppers, 1 onion, chopped

1 pt mayonnaiese
2 Tbsp sugar or splenda
3 oz Parmesan Cheese
1/2 lb bacon

Use a glass or pottery bowl.  Start layering with the following order:

½ the head of lettuce, peas, celery, green pepper, and onion.  End with the rest of the lettuce on top.  Cover completely with 1 pt. mayonnaise.  Seal tightly with mayonnaise.  Over the mayonnaise sprinkle, 2 Tbsp sugar (I use 1 Tbsp Splenda), then 3 ounces of parmesan cheese and finish with ½ lb. bacon, fried crisply and crumbled over.  Seal with Saran wrap.  Refrigerate 24 hours ahead of serving.  Do not stir.

Tofu Salad
(from Amy Jean Weinmeister  – now Rahn)

1 block of extra firm tofu (wrap in a towel, press between heavy plates for at least 30 min. or more)
1 carrot
1 celery stalk
¼ red onion
¼ cup mayonnaise
2 Tbsp. mustard (or 1 Tbsp. + 1 tsp)
½ tsp. lemon pepper
½ tsp. dill weed
½ tsp. turmeric
½ tsp. spike
½ tsp. salt
½ tsp. tarragon
Parsley

Using a fork, crumble tofu.  Mix all together until well combined.  Refrigerate.
Tostadas

Combine ingredients in saucepan:
1 8-oz. can tomato sauce
1 can Rotel tomatoes w/chilies
5 sprinkles cumino
2 tsp. chili powder

Bring to boil and simmer approximately 10 minutes. In separate pan, brown meat w/spices:  1 lb. ground meat (or veal); ¼ tsp. garlic powder; 1 ½ tsp. chili powder; 3 sprinkles cumino.

Drain meat and divide into 2 oz. portions.  Put meat in corn tortillas (pre-cooked shell)
Bake at 250 degrees for 5 minutes.
Shred lettuce and sharp cheese.  Chop tomatoes and onions.

Layer on each tortilla:
Sauce, meat, onion, lettuce, tomatoes, ½ oz. cheese

Serve 3; 2 tortillas each.

Tropical Punch Refresher

1 package Sugar-free Wyler’s Tropical Punch Drink Mix (2-quart size)
1 6 oz. can frozen, concentrated lemonade (or orange juice)
24 oz. chilled diet ginger ale
6 cups or 1 ½ quarts chilled water

(Makes 2 ½ quarts.)
In large pitcher, combine 1 package Wyler’s punch mix and 6 cups cold water.  Stir to dissolve.  Add 1 six-oz. can lemonade, thawed and 24 oz chilled diet ginger ale.  Serve over ice.

Vegetable Kebabs (from Moosewood Cookbook by Mollie Katzen)

Preparation Time:  30 minutes plus at least 2 hours to marinate.  Actual cooking time is about 10 – 15 minutes.
Serves 6 (2 skewers apiece)
Marinade: (can be doubled if you like lots of extra for basting)

2/3 cup olive oil
¼ cup red wine vinegar
5 medium cloves garlic, minced
½ tsp. salt
Lots of freshly ground black pepper
½ tsp. marjoram or oregano
½ tsp. thyme
½  tsp. basil
A pinch or two of rosemary

1 medium (6 – 7 inch long) eggplant, cut into 1 ½ inch cubes
A dozen or so cherry tomatoes
A dozen medium-sized mushrooms
1 or 2 bell peppers (any color), cut into 2-inch strips
1 medium onion, cut into 1 ½-inch wedges
1 ½ lbs. Very firm tofu, cut into 1 ½-inch cubes
Optional Additions:
1-inch slices of corn-on-the-cob, parboiled 5 minutes
1 ½-inch chunks of potato or sweet potato, parboiled about 8 minutes (until just tender)
1-inch chunks of zucchini or any summer squash

Prepare marinade in a long, shallow baking pan.  Add all other ingredients and stir gently.  Let marinate, stirring occasionally, for at least 2 hours, and as long as overnight.  Arrange the marinated tidbits on 9 or 10 inch skewers in an imaginative sequence.  Grill over hot coals or broil, basting frequently with the marinade and turning every few minutes.  The cooking time is not exact, so watch them carefully, and remove from the heat as soon as they seem done (tender, browned, perfect).  Baste one more time, and serve hot to your delighted guests, not forgetting to mention that the skewers, if metal, might be hot.  Serve with rice or pasta.

Notes from Elaine:
Double the marinade.
Parboil the potatoes until slightly tender.
Tofu, if pressed, tends to fall apart and doesn’t skewer well.  Consider using as is.
Parboil the onion and zucchini.
The marinade is fantastic and could be used on a number of dishes, especially green salad or pasta.

Vegetable Quiche Cups
(from South Beach Diet book)

10 oz. frozen spinach
¾ cup egg beaters
¾ cup shredded cheese
¼ cup diced green pepper
¼ cup diced onion
3 drops hot pepper sauce

Drain spinach and mix all together.  Spray PAM (or cooking spray) into muffin tray.  Bake at 350 degrees for 20 minutes.

Indoor-Outdoor Kabobs

1 envelope dry onion soup mix
¼ cup sugar
1 cup ketchup
1 cup water
½ cup vinegar
½ cup oil
2 Tbsp. prepared mustard
2 slices of lemon
½ tsp. salt
Several dashes of bottled hot pepper sauce

For sauce, combine above ingredients.  Bring to a boil.  Then reduce heat and simmer 20 minutes.  Cool completely, then add meat to sauce. Marinate 2-3 hours or overnight.  After skewering, use this sauce to baste while cooking.  Since you should not use this sauce used with raw meat again, double the recipe and keep some out or reserve part of the original recipe for serving at the table.

For skewers:

1 lb sirloin steak, cut in 1-inch cubes
12 large mushrooms without stems
12 cherry tomatoes
8 fresh small white onions, peeled and parboiled for 10 minutes
2 green peppers cut in large pieces
(You may substitute any vegetables you like that will hold together on a skewer.  I like to use yellow squash or zucchini.  Parboil these and skewer them through the skin.)

Prepare kabobs using 4 long skewers.  Grill or broil for about 15 minutes, turning and basting.  Serve kabobs over rice and use sauce over all. 

Japanese Chicken Salad
Serves 3 – 4
MUST PREPARE AHEAD!

2 cups diced, cooked chicken
2 Tbsp. toasted sesame seeds
2 oz. sliced almonds
½ head cabbage, chopped
2 green onions, chopped
½ package Ramen noodles (chicken flavor)

Mix first six ingredients together in large bowl. (Break up noodles but do not cook.)

Dressing:

½ package seasoning from soup mix
½ cup oil
1 Tbsp. sugar
½ tsp. Accent (optional)
1 tsp. salt
½ tsp. pepper
3 Tbsp. vinegar

Pour dressing mixture over salad and let stand overnight in refrigerator.

Jean’s Spaghetti

2 lbs. ground beef
½ onion
½ green pepper
chili powder, oregano
1 cup sugar
1 large can herb tomato sauce
2 big cans spaghetti
1 can mushrooms
dried parsley

Brown meat and onion together.  Sprinkle chili powder and garlic over it.  Add tomato sauce, green pepper, spaghetti.

King Ranch Casserole

1 chicken, boiled, boned and cut up (I use approx. 4 chicken breasts)
1 can cream of chicken soup
1 can cream of mushroom soup
1 package regular Doritos  (enough to sprinkle 2-3 thin layers of chips)
1 ½ cups grated cheese (I use cheddar)
1 can Rotel tomatoes (I like “Milder” however, I have used “Original.”)
½ cup chopped onion
¾ cup chicken stock (I use at least one cup)

Make sauce of soups, broth, tomatoes and onions.  (I heat them together in a skillet.)  Layer the ingredients beginning with chips, chicken, cheese and sauce.  Repeat.  You can finish the top with crushed Doritos or cheese (or both).  (Note:  I have rearranged the layers according to my own likes.)  The original recipe says:  “ Alternate chicken, sauce, cheese and Doritos.  Top with cheese.”  Bake at 350 degrees for 45 minutes.

Korova Cookies
adapted from Dorie Greenspan’s Paris Sweets
makes about 36 cookies

SIFT TOGETHER

1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder [MPW uses natural unsweetened Hershey’s and it is really good, but it is lighter] (do not use natural; I find the taste too light. I prefer Scharffen Berger or Valrhona)
1/2 teaspoon baking soda
——
BEAT

1 stick plus 3 tablespoons butter, room temperature
ADD TO BUTTER

2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel [MPW uses this, but it is very similar to regular salt but finer – I think if you ground sea-salt, you would get close]
1 teaspoon vanilla extract

ADD SIFTED DRY INGREDIENTS
5 ounces bittersweet chocolate, chopped into little bits (I will admit I have used Nestle Toll House Mini Morsels before because they are nearly the perfect size; very tiny for this cookie is best. However, Greenspan does recommend chopping up your favorite chocolate for best
results. If you see the mini morsels in the store, check them out for their size!)

ASSEMBLY
Sift the flour, cocoa, and baking soda together in a bowl.
Beat the butter in a mixer until it is soft and creamy. Add in the sugars, salt, and vanilla extract and beat for a few more minutes to combine.
Add in the flour and combine on low speed just until the flour is combined. This is probably the trickiest part because the texture of the cookie depends on as little mixing as possible. The dough will be very crumbly; resist the urge to keep mixing until it all comes together because then the cookies will be too tough when baked.

Add in the chocolate bits and mix just to distribute them.

If you have a scale, the easiest thing to do next is to divide the dough in half by weighing. If you don’t, just turn the dough out onto a flat surface, press together into a ball and roughly divide in two. With each half, press the dough together gently and form into a log about 1
1/2-in in diameter. In the past, for fear of overworking the dough, I would simply form rough cylinders, wrap in plastic, and chill. The cookies would not be perfect rounds but they tasted good! (There is actually opportunity to reshape the cookies when you’re getting ready to
bake them). Now, I use the trick of rolling the dough into a log on a piece of parchment paper, folding the parchment in half over the log, and using a ruler to compact the log and smooth out its shape. Wrap the logs in plastic and chill for at least an hour; the logs will keep for up
to 3 days in the refrigerator or you can freeze them for a month.

When you are ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpats. Take out the logs and let them sit for a little while to soften up, otherwise I find they shatter into pieces when I slice them. Greenspan does not seem to be
bothered by this and suggests you can just press the pieces back together. I have done this before and it does not appear to affect the result.  Slice the logs into rounds about 1/2-in thick; I prefer a little thinner.  Place the cookies on the sheets with about an inch between them. Bake them one sheet at a time in the oven for 12 minutes. They will not look done but that’s ok – again, overbaking will give them a crispy texture instead. Let them cool on wire racks until just warm.

Lasagna
from Jean Webber
Preheat oven to 350 degrees.

Brown together:
2 lbs. lean ground beef
1 onion, chopped
½ tsp. garlic salt

Add 1 can herb tomato sauce
½ can tomatoes
1 Tbsp. sugar
½ tsp oregano
1 tsp. dried parsley

Simmer sauce about an hour.  Cook  about 6 lasagna noodles in salted water 8 – 10 minutes.  Rinse in cold water.

Start with meat sauce, then noodles, cottage cheese, season salt, lowfat mozarella cheese.  Repeat layers.  End with meat.  Pour over chef boy-ar-dee pizza sauce with cheese and 1 tbsp sugar.  Cover with parmesan cheese.  (Substitute Ragu pizza sauce on top.)
Bake 30 minutes. 

Layered Chocolate Ice Box Dessert
From Jean Webber’s recipe file

1st Layer:
1 cup flour
¼ lb. butter
1 cup pecans

Cream flour and butter.  Then add nuts.  Press into 13 x 9 inch cake pan.  Bake 15 minutes at 350 degrees.  Cool for 10 minutes.

2nd Layer:
1 cup powdered sugar
1 8 oz. cream cheese, softened
1 cup non-dairy whipped topping or real whipped cream

Cream sugar and cream cheese.  Fold in whipped topping and spread over baked crust.

3rd Layer:
2 pkg. instant chocolate pudding (large, 5 ½ oz size)
4 cups milk

Mix according to package directions using 4 cups milk.  After pudding is firm, spread over second layer.

4th Layer:
Spread remainder of 12 oz. non-dairy topping over chocolate pudding.  Sprinkle with ½ cup chopped pecans.  Cover and refrigerate overnight.

Serves at least 12.

Lemon Bars
(from Susan Brown)

Crust:
1 cup flour
½ cup butter
¼ cup powdered sugar
Sprinkle of salt
Crust – Mix ingredients for crust thoroughly.  Pat dough down smoothly in greased 8×8 pan.  Bake at 350 degrees for 20 minutes.

Top:
2 eggs
1 cup sugar
Dash of salt
3 Tbsp. fresh lemon juice
2 Tbsp. flour
½ tsp. baking powder

Top – Beat eggs thoroughly.  Sift dry ingredients together and add alternately with lemon juice to beaten eggs.  Pour over crust and return to oven for 25 minutes.  Bake at 350 degrees.  Cool, cut into squares and sprinkle with powdered sugar.  These can be frozen.  Makes 16-20 bars.

Lemon Cake
(from Tad Webber)

1 box yellow cake mix
1 pkg. lemon jello
¾ cup vegetable oil
¾ cup water
4 eggs – one at a time
3 tsp. lemon extract

Bake at 325 degrees for 35 – 40 minutes in 9 x 13 pan.

Ice with 3 Tbsp. lemon juice and 1 cup powdered sugar while cake is hot.

Lemon Tarts

1 8-ounce container Cool Whip
1 cup Eagle Brand sweetened, condensed milk
1 6-ounce can frozen lemonade, thawed, undiluted
¼ tsp. fresh, grated lemon rind
yellow food coloring
12 3-inch baked pastry shells or 1 9-inch baked pie crust

Bake tart shells according to package directions.  Fold about 6 ounces of the container of Cool Whip topping with the sweetened condensed milk.  Add lemonade, grated rind and a few drops of yellow food coloring, stirring until blended.  Spoon mixture into cooled, baked tart shells or pie crust.  Garnish with additional dab of Cool Whip, twist of lemon, or berry of choice.  Refrigerate until serving time. 

Lentil-Barley Soup

¾ cup dried lentils
¾ cup dried pearl barley
6 vegetable bouillon cubes, unwrapped
3 Tbsp. dried chopped or minced onions
2 Tbsp. dried celery flakes
1 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. lemon pepper
½ tsp. dried rosemary

This recipe is made for layering in a jar for a gift.  The above ingredients would be placed in a spice packet at the top.  I haven’t tried it, but you can probably substitute fresh ingredients for some of the dried ones when you make it for yourself.

6 cups water
1 (28-oz) can diced tomatoes
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Place all ingredients (except carrots and cheese) in a 4 to 5 quart pot.  Bring to a boil over high heat; reduce heat and simmer, covered, 45 minutes, stirring occasionally. Add carrots and simmer, covered, 15 minutes more or until carrots are tender and soup thickens.  Sprinkle each serving with cheese. 

Lentil-Barley Soup

1 jar Lentil-Barley Soup Mix
6 cups water
1 (28-ounce) can diced tomatoes
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Place contents of jar, water and tomatoes in 4 to 5 quart pot.  Bring to a boil over high heat; reduce heat and simmer, covered, 45 minutes, stirring occasionally.  Add carrots and simmer, covered, 15 minutes more or until carrots are tender and soup thickens.  Sprinkle each serving with cheese.

Makes 8 servings.

Microwave Shrimp
(from Jean Webber)

Lemon juice to cover bottom of 8 x 11 pyrex.
2 lbs. raw shrimp, washed, not shelled
Sprinkle with garlic powder, cayenne
Add ½ onion, chopped
2 stalks celery, chopped

Cook on High for 10 – 12 minutes.  Stir after 6 minutes.  Afterward, sprinkle with 2 tsp salt.

The Buckner Mint Julep Ceremony

March 30, 1937

My dear General Connor,
Your letter requesting my formula for mixing mint juleps leaves me in the same position in which Captain Barber found himself when asked how he was able to carve the image of an elephant from a block of wood. He replied that it was a simple process consisting merely of whittling off the part that didn’t look like an elephant.  The preparation of the quintessence of gentlemanly beverages can be described only in like terms. A mint julep is not the product of a FORMULA. It is a CEREMONY and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician, nor a Yankee. It is a heritage of the old South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flower-strewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows:

• Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel, dip up a little water at the source. Follow the stream through its banks of green moss and wildflowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the summer breezes. Gather the sweetest and tenderest shoots and gently carry them home.
• Go to the sideboard and select a decanter of Kentucky Bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.
• In a canvas bag, pound twice as much ice as you think you will need. Make it fine as snow, keep it dry and do not allow it to degenerate into slush.
• In each goblet, put a slightly heaping teaspoonful of granulated sugar, barely cover this with spring water and slightly bruise one mint leaf into this, leaving the spoon in the goblet.
• Then pour elixir from the decanter until the goblets are about one-fourth full. Fill the goblets with snowy ice, sprinkling in a small amount of sugar as you fill.
• Wipe the outsides of the goblets dry and embellish copiously with mint.
• Then comes the important and delicate operation of frosting. By proper manipulation of the spoon, the ingredients are circulated and blended until Nature, wishing to take a further hand and add another of its beautiful phenomena, encrusts the whole in a glittering coat ofwhite frost. Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women.
• When all is ready, assemble your guests on the porch or in the garden, where the aroma of the juleps will rise Heavenward and make the birds sing.
• Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods.

Being overcome by thirst, I can write no further.

Sincerely,
S.B. Buckner, Jr.

Linsen Suppe Mit Wurst (German Lentil Soup With Sausage)
By WillN on October 08, 2005

Prep Time: 15 minsTotal Time: 4 1/4 hrsServings: 6-8
About This Recipe [http://www.food.com/recipeprint.do?rid=140520]
“This is a nice German style Lentil soup that I came up with over the years. I love real German food and this is my version of this classic. My wife is from Germany and she loves it.”
Ingredients
1 cup finely chopped yellow onions
2 tablespoons butter
—
16 ounces dried lentils
12 cups chicken stock or 12 cups vegetable stock
1 bay leaves
2 teaspoons Worcestershire sauce or 2 teaspoons maggi seasoning
1/2 teaspoon garlic granules
1 tsp marjoram (MPW’s addition)
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon celery salt
1 Turnip, cut up finely (MPW addition, adds body and mouthfeel)
1 ham hocks or 1 ham bone

For roux:
2 tablespoons vegetable oil or 2 tablespoons bacon fat
2 tablespoons flour
3 cups sliced knockwurst or 3 cups frankfurters (MPW uses Kielbassa for more zip)
Directions:

1. In a large stockpot, saute onions in butter until translucent.
2. Rinse lentils, removing any grit.
3. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, marjoram, nutmeg, black pepper, celery salt, turnip.
4. Bring to boil over high heat; reduce heat and
5. Add ham hock or ham bone.
6. Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
7. Roux:After two hours, in separate saucepan, combine veg oil (or use bacon as descriped below) and flour.
8. Heat over medium heat, stirring constantly until browned, to make a roux. (I make a roux with as many strips of bacon as I use tablespoons of flour.  I cut the bacon into 1″squares, fry the bacon to brown crispness to get all the fat I can, put the bacon to one side of the pan and make the roux with the grease.  Then I add the Soup to the roux and then add the whole thing, bacon and all to the Suppe!)
9. Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don’t forget to remove the bay leaf!).
10. Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
11. When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn’t really add much in taste. So I don’t do this.
12. Don’t forget to add wurst and simmer 5 minutes more to heat through.

Serve hot, on top of a bowl of spaetzle [SEE RECIPE FOLLOWING!].
Tastes even better the next day!

German Spaetzle Dumplings

Submitted By: MARBALET

Servings: 6
“A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish. ”  The nutmeg in it is really nice
INGREDIENTS:
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

DIRECTIONS:
1.    Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2.    Press dough through spaetzle maker, or a large holed sieve or metal grater. (mpw – I use a metal collander and mush it through with a spatula or a round bowl)
3.    Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4.    Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
ALL RIGHTS RESERVED  2011 Allrecipes.com    Printed from Allrecipes.com 3/1/2011

New Potatoes and Cheese

12 medium new potatoes
1 cup grated, medium cheddar cheese
8 slices bacon, cooked and crumbled
4-5 green onions, sliced (including some of the green tops)
¼ lb melted margarine or butter
Lawry’s seasoning salt

Wash, but do not peel potatoes.  Cover with water and boil until done.  Cool potates, then slice them.  In 8 x 12 inch glass casserole dish, layer sliced, unpeeled potatoes, sprinkled with seasoned salt, and then cheese, onions, butter and bacon.  Repeat layers ending with bacon.
Bake uncovered at 350 degrees for 20 – 30 minutes.  Serves 8.

French Onion Soup
a la Metro Restaurant in Oklahoma City and Jimmy’s Kitchen in Hong Kong
makes 2.75 quarts or 22 cups

1. 4 cups Julienne Yellow Onions (Julienne Onions by cutting in half through the root, trim off the root ends, laying the onion on the cut side  and cutting 1/8 to 1/4 inch wide cuts parallel to the root and vertical to the cutting board.  This leaves you with long strips of onion.)
2. Caramelize onions in margarine by using low heat in covered pot for about 20-30 minutes, this will “sweat” the onions and caramelize them:
3. Dollop margarine, a sprinkling of salt to use when caramelizing onions
4. Deglaze with sherry by adding the sherry and turning the pot up and using a wooden spoon to scrape up the pan, cleaning it into the soup stock:
5. 1 cup Dry Sherry
6. Add and bring to boil for 20 minutes:
7. 1 Tbsp Beef Base
8. 4 cups Water
9. Salt & Pepper
10. Top with two slices of:
11. Gruyere Cheese and put in a ramiken or bowl.  You can then broil the whole bowl and create a crust on the top of the gruyere.
12. Serve with toasted french bread if you want!

Note: I got this recipe from the Metro in Oklahoma City while a good friend of mine and I were celebrating his birthday.  We had both separately been to Hong Kong in the 70’s and 80’s and had had the excellent French Onion Soup at Jimmy’s Kitchen in Hong Kong.  When we tasted this soup, we immediately both realized it was the same excellent soup we had had in Hong Kong 20-40 years ago!  It is THAT memorable.

Orange Mint Drink

4 cups water
2 cups sugar
4 handfuls fresh mint
2 6 oz. frozen lemonade concentrate
2 6 oz. frozen orange juice concentrate
2 liters ginger ale

Bring water and sugar to a boil.  Boil for 10 minutes. Wash mint well.  Pour over fresh mint.  Let stand for several hours.  Strain minty syrup (may use dish towels), and add to thawed lemonade and orange concentrate.  Refrigerate.  To serve, add 1 part concentrate to 1 part ginger ale, and pour over ice.

Serving ideas:  Garnish with a sprig of mint.
Yield:  12 servings

Orange Pork Chops
(from Quick and Easy Cookbook)

4 large pork chops
½ tsp. salt
Pepper to taste
Paprika to taste
2 tbsp. water

Brown pork chops; add ¼ teaspoon salt, pepper, paprika and water.  Cover.  Simmer for 30 minutes.

5 tbsp. sugar
1 ½ tsp. cornstarch
¼ tsp. cinnamon
10 cloves
½ cup orange juice

Combine sugar, cornstarch, remaining salt, cinnamon, cloves, orange juice; cook until thickened.
Place pork chops on platter and pour sauce over chops.  Yield:  4 servings. 

Parmesan Meatballs

1 ½ lb. ground beef
½ cup oats
1 tsp. chopped parsley
Salt and pepper to taste
½ cup grated Parmesan cheese
2 beaten eggs

Combine beef, oats, parsley, salt, pepper, cheese and eggs. Mix well.  Form into walnut-sized balls, and brown in skillet.  Drain grease.

Dash of garlic salt
1 1-lb. can tomatoes
1 8-oz. can tomato sauce
1/8 tsp. oregano
¼ tsp. basil

Combine garlic salt, tomatoes, sauce, oregano, and basil.  Mix well.  Pour over meatballs and simmer for 25 to 35 minutes.  Yield:  4 – 5 servings.

Party Mix AKA Nuts and Bolts (according to Ellen Cecilia Warner Wilson)

1 pkg Cheerios
2 pkg Rice Chex
1 box pretzels
¾ lb. butter
1 tsp. garlic salt (sel en francais)
1 tsp celery salt
½ tsp red pepper
2 Tbsp. Worcestershire sauce
1 gallon salted nuts

Pour cereals into large roaster (not to be confused with rooster) and sprinkle with seasonings.  Cover and bake at 250 degrees for one hour, stirring occasionally.  Remove lid and bake until crisp and mix in nuts.  Cool and store in airtight container.  Add Tabasco and more red pepper depending on how long you want your company to stay.

Rhubarb Moist Coffeecake
from www.rhubarbinfo.com (Via Amy Rahn)

Ingredients:

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 egg
1 cup plain low fat yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups uncooked rhubarb, coarsely chopped

Procedure:

Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 for 30-35 minutes until the cake tests done in the center.

Rhubarb Pie ( Double Boiler )
Here’s one that everyone seems to like from www.rhubarbinfo.com

Ingredients:

Filling:
3 cups rhubarb
1 1/2 cups sugar
4 heaping tablespoons flour
4 egg yolks
1 cup milk
dash of salt
Meringue:
1/2 teaspoon cream of tatar
1/4 teaspoon salt
4 egg whites
1 cup sugar
Procedure:

Filling:
Mix sugar, egg yolks and flour. Add milk, then rhubarb and salt. Cook 30 to 45 minutes or until thick in the top of a double boiler. Let cool. Pour into a prepared and cooked pie crust that has been cooled. Cover with meringue.
Meringue:
Combine cream of tartar, salt and egg whites in a bowl. Whip until soft peaks form. Gradually add sugar and whip until stiff peaks form. Lightly pile meringue onto pie and spread to edges. Bake at 325 degrees for 15 minutes or until lightly browned.

Texas Caviar (from Linda Harris)

2 cans black eyed peas, rinsed, drained
1 can hominy (white or yellow)
½ bunch green onion
Fresh garlic clove (1 or 2)
2 Roma tomatoes, diced
Bell pepper
Fresh cilantro

Pour Italian dressing over it.  (fat free is okay)

Use tortilla chips to dip.

Peanut Butter Chocolate Fudge

1 ½ cup crunchy peanut butter
1 14-ounce Eagle Brand sweetened condensed milk
4 Tbsp. butter
6 ounces semi-sweet chocolate chips

1. In saucepan, melt over medium heat 1 cup Eagle Brand milk, peanut butter and 2 Tbsp. butter, stirring occasionally.
2. Remove from heat.  Spread mixture into waxed paper-lined 8 x 8-inch pan.
3. Melt chocolate chips, remaining Eagle Brand milk and remaining butter.
4. Spread this on top of peanut butter mixture.
5. Chill 2 hours.
6. Turn fudge out, peel paper off and cut into squares.  Keep tightly covered.

Pecan Cookie Tartlets

Piecrust mix for 2-crust pie
2/3 cup pecan halves, chopped
1 egg
½ cup dark corn syrup
1/3 cup packed dark brown sugar
2 Tbsp. butter or margarine, melted
½ tsp. ground cinnamon
1/8 tsp. salt

Up to 2 weeks ahead:

1. Prepare piecrust mix as label directs.  Press dough into bottom and up sides of twenty 2-inch fluted tartlet pans or twenty-four 1 3/4 –inch muffin pan cups.  Place individual tartlet pans on jelly roll pan for easier handling.  Sprinkle pecans evenly into tartlets.
2. Preheat oven to 375 degrees.
3. In medium bowl with wire whisk or hand beater, beat egg and remaining ingredients until smooth.  Spoon egg mixture evenly into tartlets.
4. Bake 20 minutes; place a sheet of foil over tops; continue baking 10 minutes or until crust is golden.
5. With tip of small knife immediately turn tartlets out of pans; remove to wire racks to col.  Store in tightly covered container.  Makes about 2 dozen tartlets.

Oatmeal Icebox Cookies
(from magazine)

1 ½ cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. ginger
1 cup butter or margarine, softened
1 tsp. vanilla
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
3 cups quick-cooking or old-fashioned rolled oats (not instant)
1 cup walnuts, chopped medium-fine

1. Stir together flour, salt, baking soda and ginger; set aside.
2. In large bowl of mixer, cream butter.
3. Add vanilla and sugars and beat until fluffy.
4. Add eggs one at a time, beating well after each.
5. At low speed, gradually mix in flour mixture, then oats; mix just to blend.
6. Stir in walnuts.
7. Divide dough in half.
8. Place each 1/2 on waxed paper and shape in 10x3x1 ½-inch oblong.
9. Wrap and chill (in freezer 2 hours, in refrigerator overnight).
10. With serrated knife slice ¼ inch thick; place 2 inches apart on foil-lined cookie sheets.
11. Bake in preheated 350 degreeoven 10 to 12 minutes or until browned.
12. Slide foil with cookies off cookie sheet; cool slightly.  Remove cookies to racks to cool completely.
13. Store in airtight container.

Makes 80 to 90 cookies.

Playdough
3 cups flour
1½ cup salt
6 tsp. cream of tartar

3 Tbsp. vegetable oil
3 cups water
food coloring (optional)

Put dry ingredients into a heavy aluminum pan.  Mix liquids and pour into pan.  Blend well.  Cook over moderate heat, stirring constantly until dough pulls away from pan or forms a soft ball in center of pan.  Knead dough when cool.  Add food coloring if desired. 

POPPYSEED BREAD (CAKE)

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 1/8 cups oil
2 1/4 cups sugar
1 1/2 tbsp. poppyseeds
1 1/2 tsp. each – vanilla, almond, butter flavorings

Preheat oven to 350 degrees.

Beat all ingredients together and bake in 2 greased and floured 9 x 5 loaf pans.  You may also use a bundt cake pan.  Bake for one hour if using one pan, or 45 – 50 minutes if using several smaller pans.

Mix topping of:

1/2 tsp. each of vanilla, almond, and butter flavorings
1/4 cup orange juice
3/4 cup sugar

When cake is done, prick hot cake.  Cool cake 10 minutes before removing from pans.  Pour topping over slowly.  Slice thinly.  Serve warm.  Freezes well.

Pot Roast with Beer
1 bottle beer
2 packets dry onion suop mix
1 tsp black pepper
1cube beef bullion
½ tsp Tobasco sauce (about 2 shakes)
1tablespoon quick-cooking tapioca
3 pound chuck shoulder pot roast

Add all ingredients, except for the roast to the crock pot and mix well.  Add the roast and roll it in the sauce to cover it.  put the lid on and cook for 8 hours.
When it’s done, remove the meat and place in a dish which can accomodate the meat and the juices.  Ladle the juices over the meat until you get the volume of juice you want

Hazelnut Quinoa Salad
1/2 Cup Quinoa (You may substitute 2 cups cooked couscous for quinoa)
1/2 Cup Bottled Italian salad dressing
1/2 Cup Hazelnuts, toasted, skin removed, coarsely chopped and divided
1 1/2 Cups (1 medium) Cucumber, peeled, seeded and diced
1 Cup Cherry tomatoes, cut in half
1 Cup Petite peas frozen, thawed and drained (Tip: if making in advance, add peas just before serving)
1/2 Cup Yellow or orange bell pepper, seeded and diced
1/4 teaspoon Black Pepper, ground
Rinse quinoa under running water for 1 minute.  Place quinoa and 1 Cup water in medium saucepan,  Bring to boin over high heat.  Cover and reduce heat to low.  Simmer for 15 to 20 minutes or until all water is absorbed.  Fluff with fork.  Cool completely.
Process salad dressing and 1/4 Cup hazelnuts in food processor or blender until smooth; set aside.
Place cooked, cooled quinoa in large bowl.  Add cucumbers, tomatoes, paes and bell pepper.  Pour dressing over salad and toss until blended.  Sprinkle with black pepper and remaining hazelnuts.  Serve immediately.

Nutritional Analysis per Serving:
190 Calories (54% from fat)
5% Protein
19 g Carbohydrate
3g Fiber
12g fat
1.5g Saturated fat
0g Trans fat
0g Cholesterol
360 mg Sodium

Baba Ganouj

Oil for the baking sheet
7” Eggplant can be baked, grilled or roasted
2 medium cloves of garlic, minced
¼ cup fresh lemon juice
¼ cup sesame tahini
½ tsp salt
Black pepper and cayenne, to taste
For the top:
olive oil
freshly minced parsley

Cooking:
1. Preheat oven 350°F Lightly oil baking sheet.
2. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender, then cool until it’s comfortable to handle
3. Scoop out the eggplant pulp and discard the skin. Place the pulp in a food processor or blender and add the garlic, lemon juice, tahini and salt. Pureé until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky.)
4. Transfer to an attractive serving dish, cover tightly and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers.

Options:

Add to pureé:

Sautė 1 cup finely minced onion, 1/2 lb minced mushrooms, 1 tsp dill

or

1/2 cup yogurt and 1/2 tsp cumin

Rice Krispie Treats

3 Tbsp. margarine
1 pkg. 10-ounce marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies

1. Melt margarine in saucepan over low heat.
2. Add marshmallows.
3. Stir to mix.
4. With a buttered spatula, spread mixture in 9 x 13 x 2 pan.

Snickerdoodles
(Amy’s favorite)

Creaming Ingredients:
1 cup butter or margarine
1 ½ cup sugar
1 egg

Dry Ingredients:
2 ¾ cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

For Rolling:
¼ cup sugar
1 ½ Tbsp. cinnamon

1. Preheat oven to 375 °F
2. Cream butter, 1 ½ cups sugar and egg.
3. Mix flour, soda and cream of tartar in a separate bowl.
4. Add to creamed mixture and mix well.
5. Refrigerate 10 minutes.
6. In another bowl, mix ¼ cup sugar and cinnamon.
7. Form refrigerated dough into small balls and roll in the cinnamon/sugar mixture.
8. Put on ungreased cookie sheet about 2 inches apart.
9. Bake 10 minutes.
10. Remove from oven and let stand 3 – 5 minutes before removing from pan.

Yields about 18 –24 cookies.

Poppy Seed Dressing

1 ¼ cups sugar
¾ cup cider vinegar
2 Tbsp. Table mustard
2 Tbsp. Salt
2 Tbsp. Poppy seeds
1 medium grated onion
1 pint vegetable oil

Mix all ingredients except oil in blender or food processor.  Pour oil slowly down center.  Blend well.  Makes 1 quart.  This recipe keeps well in refrigerator.  Use for slaw, grapefruit and avocado salad, on fruit, or any salad.

Potato-Leek Soup in the Crock Pot  (Vegetarian)

6 potatoes, peeled and cut into bite-sized pieces
2 leeks, washed and cut into bite-sized pieces (white part only)
1 onion, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
½ tsp Beau Monde
1 can cream of celery soup
1 Tbsp. parsley flakes
4 cups water
1 Tbsp. salt
pepper
1/3 cup butter

1 13-oz. can evaporated milk Stir in milk during last hour
chopped chives

Put all ingredients in crock pot except evaporated milk and chives.  Cover and cook on low 10 – 12 hours, or 3 – 4 hours on high.  Stir in milk during last hour.  Serve topped with chopped chives.

Pumpkin Bread
(from Tad Webber – Elaine Weinmeister’s grandmother)
1 ½ cup sugar
¾ cup oil
2 eggs
1 cup canned pumpkin
1/3 cup water
1 ¾ cup flour
1 tsp. soda
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. cinnamon
½ to 1 tsp. ground cloves
½ tsp. allspice
½ cup raisins
½ cup chopped pecans

1. Preheat oven to 350º
2. Beat together sugar, oil and eggs.
3. Stir in pumpkin and water.
4. Sift and add flour, soda, salt, baking powder and spices.
5. Add raisins and nuts.
6. Bake in 9 x 5 x 3 inch loaf pan, greased and floured, approximately one hour at 350 degrees.
7. Let cool in pan for ten minutes.

Pumpkin Dessert

1 29-ounce can pumpkin
4 eggs, beaten
1 ½ cups sugar
½ teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
1 12-ounce can evaporated milk

Mix above ingredients together and pour in oblong pan (9 ½ x 13 ½ if possible).

Layer the following on top of the pumpkin mixture:  (do not mix together)

1 package yellow cake mix (dry)
1 cup melted butter or margarine
1 cup chopped nuts

Bake at 350 degrees for one hour.

You can add whipped cream for topping or ice cream on the side.  Very rich!

From Elaine Weinmeister

Quiche
425°   30 min /    350° 30 min

3 C frozen hash browns  (loose—thawed)
1/3  C butter, melted
4 oz Colby jack cheese
4 oz mozzarella cheese
6 oz cooked ham
½ C light cream
2 eggs
¼ t season salt

Press hash browns between towel to remove water.  Press into pan to form crust.  Drizzle melted butter over.  Bake  425°  for 30 minutes.
Add cheese and ham.  Beat cream salt and eggs. Pour over potatoes.  Bake uncovered 350° 25-30 minutes.  Let stand 10 minutes.
(I don’t measure cheese just mix and use a small pkg of ham.  Increase cream and egg for more moisture. In fact I haven’t measured anything for this recipe in years just use the above as a guide and have at it!.)  Beth

Late night/Early Morning Directions

Make the crust in the evening.  Have everything else mixed together and ready to go in the AM.   Sleep an extra half hour.  Put cheese and ham in crust, pour cream, eggs & salt, and bake.  It may take a bit longer as crust has been in the fridge all night.  This dish is best when

edges get golden. I have had people stand around the pan and fight for the scrapings….. Throw foil and some beach towels over your pan and head to the pool. 

Red-Eye Rice
(from Jean Webber)

1 cup Instant rice (or 1 cup reg. rice and 2 cups water)
2/3 cup water
1 cup picante sauce (Pace’s mild was very spicy), try ½ cup
1 can Mexicorn (16 oz)
1 cup shredded cheddar
1 cup Monterey Jack cheese
½ cup sour cream
1/3 tsp. salt

Mix all together and bake uncovered 38 minutes at 350 degrees.

Marinade Tenderloin or Roast
(Jean Webber)

½ cup soy sauce
1 cup olive oil
1 cup sherry
3 garlic cloves, crushed
1 tsp. Tabasco
1 dash ground pepper

Remove tenderloin from marinade, pat dry and rub with cooking oil.  Grill for 25 minutes for a very rare steak.  Grill 28 – 30 minutes for a rare steak.  Baste 2 – 3 times during cooking.

Steak Sauce
(Jean Webber)

Fresh mushrooms
Green onions
Saute lightly in butter.  Add ½ cup cream sherry.

Pour over steaks and baked potatoes.

Barbecue Sauce
(Sandra Lindsey)

4 sticks butter
3 Tbsp. each of mustard, vinegar, salt and pepper
Ketchup – approx. ½ large bottle
Worcestershire – approx. ½ bottle (or as desired)
Onion – optional

Heat together on stove until well mixed.

Steak Rub – Coffee
FOR THE COFFEE RUB
• 1/2 cup coarsely ground coffee beans
• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 1/4 cup packed dark brown sugar

FOR THE STEAKS
• 2 tablespoons canola oil
• 4 (8-ounce) New York or rib eye steaks

Directions:

1. Preheat the oven to 400°F.
2. To make the dry rub, place the coffee, salt, pepper, and brown sugar in a small bowl and toss gently with a fork to combine.
3. To make the steaks, heat the canola oil in a large, heavy, ovenproof skillet (preferably cast-iron) over high heat until almost smoking.
4. Pat the steaks dry with paper towels and generously and evenly coat all sides with the coffee rub, pressing it in a bit. Any leftover rub can be stored in the freezer for another time.
5. Sear well to form a good crust, 2 to 3 minutes per side. Don’t panic if the steaks look a little charred, that’s what you’re going for and will ensure lots of flavor.
6. Transfer the skillet to the hot oven and cook 5 to 7 minutes for medium-rare, or until desired doneness.
7. Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.

Rice Krispie Treats

3 Tbsp. margarine
1 pkg. 10-ounce marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies

Melt margarine in saucepan over low heat.  Add marshmallows.  Stir to mix.  With a buttered spatula, spread mixture in 9 x 13 x 2 pan.

Roasted Potatoes and Vegetables
(Taken from Seasons of Santa Fe Cookbook)

2 lbs. red new potatoes, cut into eighths
2 tbsp. olive oil
1 cup fresh green beans, cut into ½-inch pieces
1 cup carrots, thinly sliced on the diagonal
1 small red onion, cut into wedges
2 tsp. dried rosemary
1 tsp. dried sage
¼ teaspoon garlic powder, or 1 clove of garlic, minced

1. Preheat oven to 450 degrees.
2. Toss the potatoes with 1 tbsp. of the oil.
3. Place in a 15 x 9 x 2-inch baking dish.
4. Bake for 20 minutes.
5. In a large bowl, mix the beans, carrots, and onion with the remaining 1 tbsp. oil.
6. Add the rosemary, sage and garlic, tossing well.
7. After 20 minutes, remove the potatoes from the oven and stir in the vegetables.
8. Return to oven and continue baking until the vegetables are tender, about 25 minutes.

Serve warm.  Serves 6. 

Chicken Parmesan
(Taken from Talk About Good Cookbook)

8 chicken breasts, (I prefer boneless, skinless)
2 cups bread crumbs (I use Pepperidge Farm herb stuffing)
¼ cup minced parsley (I use dried flakes)
salt and pepper to taste
2 cups butter or margarine, melted (I use about 1 cup)
¾ cup grated Parmesan and Romano cheese (I use Parmesan)
garlic salt as desired

Combine all dry ingredients.  Dip each chicken breast in melted butter.  Roll in crumb mixture.  Place in shallow baking pan.  Pour over them any remaining butter.  Bake one hour at 350 degrees.  Refrigerate left-over crumb mixture for future use.  Serves 8.

Sloppy Joe

1 lb. ground beef
2 small onions

1. Saute together in skillet.
2. Sprinkle with 1 ½ Tbsp flour, 1 Tbsp. worcestershire, 1 Tbsp. vinegar, and ¾ cup catsup.
3. Mix and simmer.
4. Add water if needed.

Spinach Souffle
(from Susan Brown – now McCoy)

2 pkgs. frozen, chopped spinach
1 cup sour cream
½ pkg. (4 or 5 Tbsp) dry onion soup mix
2 dashes nutmeg
2 tsp. lemon juice
Dash of Tabasco
½ cup buttered bread crumbs

Cook spinach according to package directions.  Drain.  Blend well with remaining ingredients, except crumbs.  Pour into a buttered, shallow 1 quart casserole.  Sprinkle crumbs over top.  Bake in a 350 degree oven for 30 minutes.

Yellow Squash

1 pkg. Pepperidge Farm Herb Stuffing mix
1 stick butter
Melt butter and add stuffing mix.  Then set aside.

2 lbs. of yellow squash, thinly sliced
2 medium onions, finely chopped
Saute until tender in a small amount of oil or butter.  Use just enough oil to moisten skillet.

1 can of cream of chicken soup, undiluted
1 can of water chestnuts, sliced
1 small or medium jar of pimientos
1 8 oz. carton of sour cream

1. Mix the above ingredients with the squash and onions and layer with the herb stuffing.
2. You may add grated cheddar cheese between layers.
3. Be sure to finish with the herb stuffing on top.
4. Place this in a lightly oiled baking dish and bake at 350 degrees for 30 – 40 minutes.
5. Serve with a fruit salad for a delicious meal.

This is a very large casserole.

Spinach Vegetable Dip

1 pkg frozen spinach, thawed, drained, and blotted
1 cup sour cream
1 cup mayonnaise
½ cup chopped fresh parsley
½ cup chopped green onion
1 tsp. salt
1 tsp. beaumonde
½ tsp. dill weed
juice of 1 lemon

Mix and serve with fresh carrots, broccoli, celery, mushrooms, etc.  This is a large dip, but keeps well.

Poor Man’s Stroganoff

1/4 C butter

1/2 C minced onion

1 clove minced garlic

1 Lb Lean Ground Beef

2 Tb Flour

1 ts salt

1/4 ts seasoned salt

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 C Sour Cream

2 Tb Minced Parsley

Melt butter in a saucepan

Sauté onion and garlic over medium heat until translucent

Add meat and brown

Add flour, salt, pepper and mushrooms

Cook 5 minutes

Add both soups and simmer uncovered for 10 minutes

Stir in sour cream and heat through

Sprinkle with parsley

Serve over noodles or rice

Taco Bake
(modified from a recipe by Mary Ann Carmichael from UMW cookbook)

1 ½ pounds ground beef
½ cup onion (or green onion)
1 envelope Taco seasoning mix
1 can (15-ounce) tomato sauce
1 can (15-ounce) whole kernel corn, drained
2 cups shredded Cheddar cheese
Fritos or Doritos

1. Cook ground beef and onion until beef is brown; drain.
2. Mix taco seasoning, tomato sauce and corn into meat mixture.
3. Spread layer of fritos or corn chips on bottom of 9 x 13 casserole.
4. Spread meat mixture on top of fritos.
5. Sprinkle cheese over top.
6. Bake at 350 degrees F for 25 – 30 minutes.

You may eat is as is, or add toppings of sour cream, chopped tomato and shredded letuce.

Taco Soup
(from Mom)

1 lb. ground beef or ground turkey
1 can kidney beans (or black beans)
1 can pinto beans
1 can tomatoes, diced
1 can chopped green chilies (I use 1 can Mild Rotel tomatoes)
1 can niblets corn
1 pkg. taco mix
1 pkg. Hidden Valley Ranch dressing mix
V-8 Tomato juice

Brown ground beef or turkey in soup pot.  Pour off fat.  Add other ingredients and heat thoroughly.  Add v-8 juice to desired consistency.

Tofu Salad
(from Amy Jean Weinmeister  – now Rahn)

1 block of extra firm tofu (wrap in a towel, press between heavy plates for at least 30 min. or more)
1 carrot
1 celery stalk
¼ red onion
¼ cup mayonnaise
2 Tbsp. mustard (or 1 Tbsp. + 1 tsp)
½ tsp. lemon pepper
½ tsp. dill weed
½ tsp. turmeric
½ tsp. spike
½ tsp. salt
½ tsp. tarragon
Parsley

Using a fork, crumble tofu.  Mix all together until well combined.  Refrigerate.

Tropical Punch Refresher

1 package Sugar-free Wyler’s Tropical Punch Drink Mix (2-quart size)
1 6 oz. can frozen, concentrated lemonade (or orange juice)
24 oz. chilled diet ginger ale
6 cups or 1 ½ quarts chilled water

(Makes 2 ½ quarts.)

In large pitcher, combine 1 package Wyler’s punch mix and 6 cups cold water.  Stir to dissolve.  Add 1 six-oz. can lemonade, thawed and 24 oz chilled diet ginger ale.  Serve over ice.

Tostadas

Combine ingredients in saucepan:
1 8-oz. can tomato sauce
1 can Rotel tomatoes w/chilies
5 sprinkles cumino
2 tsp. chili powder

Bring to boil and simmer approximately 10 minutes. In separate pan, brown meat w/spices:  1 lb. ground meat (or veal); ¼ tsp. garlic powder; 1 ½ tsp. chili powder; 3 sprinkles cumino.

Drain meat and divide into 2 oz. portions.  Put meat in corn tortillas (pre-cooked shell)
Bake at 250 degrees for 5 minutes.
Shred lettuce and sharp cheese.  Chop tomatoes and onions.

Layer on each tortilla:
Sauce, meat, onion, lettuce, tomatoes, ½ oz. cheese

Serve 3; 2 tortillas each.

Trout Amandine

This recipe is also from Lynn Rossetto Kasper’s “Weeknight Kitchen” emails she sends each week. I don’t know the source of this fabulous recipe.  AR

Serves 4

4 trout fillets (1 1/2 total weight)
Salt and freshly ground pepper **EASY on the salt!
1/4 cup slivered almonds
1/3 cup flour
2 tablespoons olive oil
4 tablespoons unsalted butter
Juice from 1 lemon
1/4 cup fresh flat-leaf (Italian) parsley, minced

Place the fillets on a plate and season on both sides with salt and pepper;
set aside. Heat a large frying pan over medium-low heat. Add the almonds and
toast, stirring frequently, until they turn light tan, 3 to 5 minutes.
Transfer to a plate.
Return the pan to medium-low heat. Spread the flour on a large plate and dip the fillets in the flour, coating both sides well and shaking off any excess. Add the oil to the pan and raise the heat to medium. Add the fillets, skin side up, and cook until browned, about 4 minutes. Turn and cook until the fillets flake easily near the tail ends, about 2 minutes longer. Transfer the fillets, skin side down, to individual plates and keep warm.
Wipe any oil from the pan with a paper towel. Return the pan to medium heat and add the butter. When the butter has melted, add the lemon juice and parsley. Stir in the almonds and season to taste with salt and pepper. Spoon the sauce over the fillets and serve.

Cook’s Tip: It is important that the trout in this recipe—and any fish prepared in a frying pan on the stovetop—cook evenly. To ensure even cooking, when you turn the fillets, exchange those in the center, where the heat is most intense, with those near the sides of the pan. This recipe also works well with sole, flounder, or tilapia.

LYNNE’S QUICK TIPS

Buy fresh fish the day you plan to serve it. Ask the counter person to
enclose a sealed bag of chipped ice with the fish to keep it cold during
transport. When you get home, fill a shallow container with ice and bury the
fish in it. Refrigerate until you are ready to cook.

This classic preparation works with any delicate, mild flavored fish
fillets. The key is not to overcook the fish.

The olive oil is used for sautéing because it has a higher smoke point than
butter. For the sauce, you want the flavor that the butter gives.

Use two nonstick or metal spatulas to gently turn the fish and keep it
whole.

Tuna Salad from Elaine

Large Package of Tuna in water
1-3 dollops of Mayonnaise
2-3 Dollops of Sweet Pickle Relish
Celery chopped or minced (to your crunch taste)
Green Onion
“Green” Pepper (just not HOT Pepper, colors are greeat)
for a wonderful sweet component Grapes or Apple

Vegetable Kebabs
(from Moosewood Cookbook by Mollie Katzen)

Preparation Time:  30 minutes plus at least 2 hours to marinate.  Actual cooking time is about 10 – 15 minutes.

Serves 6 (2 skewers apiece)

Marinade: (can be doubled if you like lots of extra for basting)
2/3 cup olive oil
¼ cup red wine vinegar
5 medium cloves garlic, minced
½ tsp. salt
Lots of freshly ground black pepper
½ tsp. marjoram or oregano
½ tsp. thyme
½  tsp. basil
A pinch or two of rosemary

1 medium (6 – 7 inch long) eggplant, cut into 1 ½ inch cubes
A dozen or so cherry tomatoes
A dozen medium-sized mushrooms
1 or 2 bell peppers (any color), cut into 2-inch strips
1 medium onion, cut into 1 ½-inch wedges
1 ½ lbs. Very firm tofu, cut into 1 ½-inch cubes
Optional Additions:
1-inch slices of corn-on-the-cob, parboiled 5 minutes
1 ½-inch chunks of potato or sweet potato, parboiled about 8 minutes (until just tender)
1-inch chunks of zucchini or any summer squash

1. Prepare marinade in a long, shallow baking pan.
2. Add all other ingredients and stir gently.
3. Let marinate, stirring occasionally, for at least 2 hours, and as long as overnight.
4. Arrange the marinated tidbits on 9 or 10 inch skewers in an imaginative sequence.
5. Grill over hot coals or broil, basting frequently with the marinade and turning every few minutes.  The cooking time is not exact, so watch them carefully, and remove from the heat as soon as they seem done (tender, browned, perfect).
6. Baste one more time, and serve hot to your delighted guests, not forgetting to mention that the skewers, if metal, might be hot.
7. Serve with rice or pasta.

Notes from Elaine:
Double the marinade.
Parboil the potatoes until slightly tender.
Tofu, if pressed, tends to fall apart and doesn’t skewer well.  Consider using as is.
Parboil the onion and zucchini.
The marinade is fantastic and could be used on a number of dishes, especially green salad or pasta.

Bloody Mary
1 bottle Mr & Mrs T’s bloody Mary Mix
20 oz Vodka
10 oz Fresh Squeezed lime juice with pulp
6 shakes Tobasco
Sal & Pepper to Taste
Recipe from Koyt Everhart

Turkey Carcass Soup
By Jane Brody from TXOLDHAM on November 26, 2007

Prep Time: 15 mins

Total Time: 3 1/4 hrs

Servings: 4-6

About This Recipe

“My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.”

Ingredients

FOR THE STOCK (will make about 10 cups)

1 turkey carcass, broken into pieces

any defatted pan juices or leftover gravy

12 cups water, to cover the carcass completely

2 medium onions, coarsely chopped

2 stalks celery & leaves, coarsely chopped

1/2 cup diced carrots

1/2 cup diced well-washed leeks (optional)

1/2 cup diced turnips

3 garlic cloves, minced

1 teaspoon salt, if desired

bouquet garni [made by tying in cheesecloth 6 sprigs fresh parsley (or 2 teaspoons dried) and a few sprigs fresh thyme (or � teaspoon dried)]

6 sprigs fresh parsley ( or 2 teaspoons dried parsley flakes)

1/2 teaspoon dried thyme leaves

1 bay leaves

FOR THE SOUP

2 tablespoons minced onions

1 minced garlic cloves

1 tablespoon olive oil

1 cup diced carrots

1/2 cup diced celery

1/2 cup finely chopped mushrooms

1 1/2 tablespoons flour

6 -7 cups turkey stock

1 teaspoon dried marjoram

salt & freshly ground black pepper

1/3 cup raw barley or 1/3 cup rice

hot pepper sauce (optional)

1 cup diced turkey meat

1 dash hot pepper sauce

2 tablespoons chopped fresh parsley

Directions

For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don’t cook away the liquid.) Strain the stock and cool in order to skim off the fat.

Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.

For the Soup: In a large stockpot, saute the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.

Add the flour and stir for one minute.

Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with

parsley just before serving.