Sole Paupiettes with Lemon Sauce

Sole Paupiettes with Lemon Sauce

1 1/2 lb. boneless Fillet of Sole
3/4 lb. cooked Crab Meat, finely chopped
1 1/4 C. Fine Bread Crumbs
2 Eggs, lightly beaten
1/4 C. Lemon Juice
2 T. minced Parsley
1/2 tsp. Fines Herbs
1/4 tsp. Salt
Dash Pepper
1/2 C. Chicken Stock
1/2 C. dry White Wine
2 T. Butter
2 T. Flour
Dash Salt & Pepper
2 T. Parsley
2 T. Lemon Juice

Gently pound fish fillets with flat side of mallet until flat and rectangular. To make filling combine crab, crumbs, eggs, lemon juice, fines herbes, salt and pepper. Spread about 1 T. of filling over each piece of fish, leaving a gap around the edges. Fold up fillet at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Place rolls in a large frying pan, add wine and stock, bring to a boil. Reduce heat and simmer about 10 minutes. Meanwhile melt butter in small pan and stir in flour, and a dash each of salt and pepper. Cook 1 minute and remove from heat. Remove skewers or strings from fish rolls and arrange on serving platter. Strain cooking liquid from fish, reserving 3/4 cup. Return flour mixture to heat and gradually stir in fish cooking liquids. Cook, stirring until smooth and thickened. Stir in remaining parsley and lemon juice and pour over waiting fish rolls. Yield 6 servings, 3 rolls each.

Jammy Eggs

Jammy Eggs

Jammy Eggs

A good jammy egg—the kind that walks the line between a runny yolk and a fully hard-boiled egg—makes a perfect addition to any snacking meal. You can eat them on their own or add any number of delicious toppings (I’ve shared my favorites on the next spread). The key to these eggs is their texture: centers should be firm enough to hold together but still be soft and velvety, right between liquid and solid. The time it takes your eggs to cook will depend entirely on their size and how cold they are to start with (this recipe assumes large, refrigerated eggs). To avoid runny, undercooked eggs, start out by testing just one; if after 8 minutes the center is still runny instead of just a bit gooey, add another minute to the cook time and test again. 8-MINUTE EGGS Heat 4 to 5 inches (10 to 13 cm) of water in a medium pot until it boils, then use a slotted spoon to carefully lower anywhere from one to four eggs into the water, making sure they’re fully submerged. When the water comes back to a gentle boil, set a timer for 8 minutes. While the eggs cook, combine ice cubes and cold tap water in a bowl to make an ice bath. When the eggs are done, use the slotted spoon to transfer them to the ice bath; let them cool for at least 5 minutes. Carefully peel the eggs, cut them in half lengthwise, and add toppings

 

SATURDAY BAGEL Top it with: Everything spice (mix garlic powder, onion powder, poppy seeds, sesame seeds, and kosher salt)

 

THE BARTAVELLE Top it with: Small dollop of Kewpie mayonnaise and a high-quality anchovy filet

 

GREEN EGGS & HAM Top it with: Prosciutto and pesto

 

NOT-QUITE DEVILED Top it with: Small dollops of mayo and Dijon mustard plus a pinch of minced pickle

 

INSTANT SAMBAL TELUR Top it with: Jarred sambal and fresh basil leaf

 

SALT & SPICE Top it with: Aleppo pepper and flaky salt

 

À LA PROVENÇALE Top it with: Minced sun-dried tomatoes, green olives, and a pinch of salt

 

SHORTCUT BANCHAN Top it with: Chopped kimchi, thinly sliced scallion, and sesame seeds

 

SICHUAN ZINGER Top it with: Chile crisp, Sichuan pepper oil, sesame seeds, and thinly sliced scallion

Pearl King’s Mississippi Mud Bars

Pearl King’s Mississippi Mud Bars

2 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 1/2 C. Flour
1/3 C. Cocoa
1/4 tsp. Salt
2 tsp. Vanilla
1 C. Chopped Nuts

Cream sugar, eggs and oil. Sift flour, cocoa and salt. Add dry ingredients to egg mixture; beat well. Add vanilla and nuts. Bake in 13”x9” pan at 350 degrees 30-35 minutes. While cake is still hot, top with small jar of marshmallow crème. When slightly cooled, spread with mud bar frosting.

Mud Bar Frosting

1/3 C. Margarine
1/2 C. Cocoa
1/3 C. Evaporated Milk
1 tsp. Vanilla
2 1/2 C. Powdered Sugar
1/2 C. Chopped Nuts

Melt margarine, stir in cocoa and milk. Cook 1 minute (do not boil). Remove from heat and add remaining ingredients. Stir until smooth and spread over marshmallow crème on mud bars.

Beef Stock

Beef Stock

14 – 16 pieces of beef shin bone (between 5 & 6 lbs.)
1 tomato (approx. 1/2 C.)
3 T. olive oil
Salt & pepper to taste
2 small carrots – approx. 1 C. (peeled and cut in three)
2 medium onions – approx. 2 C. (peeled and cut in quarters)
2 stalks celery, with leaves if possible, chopped in three
A few mushrooms, halved
Bouquet garni – leek, thyme, parsley
6 cloves garlic (rough chopped)
1 Head of leek top, cut off and halved. Thoroughly washed.
6 – 8 whole black peppercorns
2 T. olive oil
1 C. red wine
5 -6 quarts water

Beef Stock Preparation: Oil bones and place in large roasting pan. Cut tomato in half add to pan with 2 cloves garlic and all other ingredients except wine to roasting pan. Roast 400 degrees for 45 minutes to 1 hour until bones are brown.

Add oil to 12 – 16 quart stock pot. Remove roasting pan from oven – deglaze roasting pan with red wine and scrape pan bottom for any roasting residue. Add wine and roasted bones with tomato garlic to pot with vegetables. Cover with 5 – 6 quarts of water and add Bouquet of Garni. Bring to boil and skim. Reduce heat to medium for slow rolling boil and skim occasionally. Reduce by 1/2 and check for flavor. Strain, discard solids and refrigerate. Skim fat off after stock has refrigerated overnight.

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Filling:
1 C. butternut squash (1/2 of butternut squash)
8 oz. ricotta cheese
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. coriander
Fresh mint
Salt & pepper
Egg

Eggplant Wrap:
1 large eggplant – approx. 4 C.(Top cut off – cut lengthwise into 1/4″ slices)
½ C. soy flour
6 eggs

Lamb Shank:
3 lamb shanks
1/4 C. soy flour to coat
2 C. beef stock
1 C. red wine
Olive Oil – 2 T.
Salt & pepper to taste

Finish Sauce:
2 T. shallot
Butter – 1 T.

To Garnish:
Fresh mint
Parsley

Roulade Preparation:
Preheat oven to 375 degrees. Cut squash in half. Scoop seeds out with spoon and place squash on microwave safe dish and cover with plastic wrap. Cook squash in microwave for 8-10 minutes until soft. Scoop out squash meat from skin and mix with egg, ricotta cheese and spices. Refrigerate.

Slice eggplant into 1/4″ lengthwise slices and dust with soy flour. Roast eggplant slices on greased cookie sheet for 30 minutes. Allow slices to cool to handle. Place about 2 T. cheese filling onto center of eggplant slice then fold over both ends. Dip each slice into beaten egg mixture and cook in preheated nonstick pan with a T. of olive oil until well browned on each side.

Lamb Shank Preparation:
Preheat oven to 325 degrees. Coat each shank with about T. soy flour. Brown shanks on all sides over medium heat in large braising pan with olive oil. Deglaze pan with red wine and add beef stock. Cover pan with lid and bake in 325 degree oven for 1 1/2 hours until shanks are fork tender. Take shanks from pan and strain sauce. Cook shallot and butter in sauce pan over medium heat until soft. Add strained sauce from shanks and reduce by 1/3 over medium heat. Serve shanks with eggplant roulade and hot wine sauce.

Ma’s Spaghetti Salad

Ma’s Spaghetti Salad

Cook 1 lb. Spaghetti, then rinse in cold water. Add 1/2 C. Good Seasons Italian Salad Dressing, cut up green or purple onions, celery, green peppers, tomatoes, radishes. Add 1/2 of a 2.75oz. bottle of Johnny’s Salad Seasoning. Mix well and chill. Toss and add pepper when serving.

Camarao Piripiri (Portuguese Spicy Shrimp)

Camarao Piripiri (Portuguese Spicy Shrimp)

4 cloves garlic, chopped
1/4 C. peanut oil or vegetable oil
1 to 2 tsp. crushed red pepper
1 tsp. sugar
Salt to taste
1 lb. jumbo shrimp, peeled and deveined
2 T. butter or margarine
1 T. fresh lemon juice
Chopped parsley

Combine the garlic and the peanut oil in blender and puree until smooth. Add the crushed red pepper, sugar and salt to taste. Arrange shrimp in glass bowl; pour mixture over shrimp. Toss until shrimp is completely coated. Marinate shrimp in refrigerator for 4 hours. Set oven control to broil or 550 degrees. Broil the shrimp 4 inches from heat for 5 to 6 minutes, turning once. Melt the butter and stir in lemon juice. To serve, pour the lemon-butter over the shrimp. Garnish with chopped parsley.

Dumplings

Dumplings

1 1/2 C. Flour
1 T. Sugar
2 tsp. baking Powder
1/2 tsp. Salt
1 Egg
2 2/3 C. Milk
2 T. Melted Shortening
1/4 tsp. Dry Mustard, optional
1 1/2 tsp. Caraway Seed, optional

Sift flour, add baking powder and salt and sift again (add mustard and seed with salt if using). Combine egg, milk and shortening in small bowl, then pour all at once to the dry ingredients. Mix just enough to moisten. Drop by tablespoonfuls into simmering pot. Cover tightly and cook 25 minutes.

Broiled Seafood Muffins

Broiled Seafood Muffins

2 English Muffins, split
2 T. Mayonnaise
4 oz. Cooked Crab, Shrimp, Fish, or canned Tuna
2oz. Grated Cheddar Cheese

Toast muffins and spread with mayonnaise. Top with seafood and cheese. Broil until cheese melts.

Lentil Salad (with diced roasted vegetables and vinaigrette)

Lentil Salad (with diced roasted vegetables and vinaigrette)

1 red onion, peeled and diced
1 small leek, white part only diced
1 medium carrot, peeled and diced
1 small turnip, peeled and diced
1 tsp. thyme leaves
4 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 C. chicken stock or water
6 oz. small green lentils (lentilles de puy)
1 1/2 T. sherry vinegar
2 tsp. chopped parsley
1 head of frisse, leaves cleaned and trimmed

Heat the oven to 350. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper. Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour. Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 10.4g

German Pancakes

German Pancakes

3526708699_4e2b546dcc3 Eggs
1/2 C. Flour
1/4 tsp. Salt
1/2 C. Milk
2 T. melted Margarine

Preheat oven to 450 degrees. Prepare a baking dish, well greasing the bottom. Whip eggs in a medium bowl just to break up all the yolks. Slowly add flour, beating constantly. Add salt, milk and margarine. Pour batter into baking dish and bake 18 minutes at 450 degrees. Decrease heat to 350 and cook 10 more minutes. Serve with melted margarine, powdered sugar and a lemon wedge. Serves 2

Uses for Hummus

Uses for Hummus

To thicken and flavor soups, mix in some plain or flavored store-bought hummus. This technique works especially well with vegetable soups.

To bind fish or crab cakes, use plain hummus instead of eggs or bread crumbs. Just a bit of hummus binds the ingredients together and adds an unexpectedly pleasant flavor.

For an outstanding hot dip that will keep guests noshing, combine hummus and cream cheese or another flavorful semisoft cheese (such as Brie or Camembert) and microwave just until the cheese melts. Serve with crackers, bread, or cut-up vegetables.

To stir up a quick sauce for poultry, thin out plain or flavored hummus with chicken broth.

When you’re out of mayonnaise and need a tasty sandwich spread, use hummus. It works especially well with wrap sandwiches that include vegetables and chicken or turkey.

Cornbread

Cornbread

1 1/2 C. Yellow Cornmeal
1 C. Flour
1/3 C. Sugar
1 tsp. Salt
1 1/2 C. Milk
1 T. Baking Powder
2 Eggs
6 T. melted (but cool) Butter
8 T. melted (but cooled) Shortening

Preheat oven to 400 degrees. Sift dry ingredients into a mixing bowl. Beat the eggs lightly, stir in melted butter and shortening and add milk. Pour into dry ingredients and beat together until smooth; do not overbeat. Lightly butter an 8 x 12 shallow baking pan and pour in the batter. Bake in center of the oven for about 30 minutes or until the bread comes slightly away from the sides and it is golden brown.

Nettle Ravioli Filling

Nettle Ravioli Filling

1 1/2 tsp. extra virgin olive oil
1 C. minced leek whites
1/2 C. minced scallion (“spring” or “green onion”), white and green parts
salt and freshly ground black pepper
1 lb. fresh ricotta cheese
2/3 C. ricotta salata, grated
1/2 C. mascarpone
1/4 C. grated parmesan cheese
4 C. cooked, squeezed, chopped nettles
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
1 egg, beaten

Heat the olive oil in a skillet. Add the leek and cook, stirring, until softened. Add the scallion and cook for another minute or two, until the scallion has softened. Season with salt and pepper, and set aside to cool. Combine the cheeses. Add the leek and scallion mixture. Incorporate the nettles and herbs, and stir in the beaten egg. Taste and adjust seasonings.

Doris’ Macaroni Salad

Doris’ Macaroni Salad

Cook 1/2 package sea shell noodles until done; drain. Melt 1/2 cube margarine over low heat in a frying pan. Add 4-6 whole eggs to pan, but do not mix. Add hot noodles over eggs immediately. Mix lightly while cooking to retain chunks of egg. Add crumbled fried bacon (or bacos) or bits of ham. Serve.

English Pea Pesto with Lemon

English Pea Pesto with Lemon

1/2 C. pine nuts, toasted
2 C. English peas, blanched
2 Meyer lemons, zested on a micro plane
3/4 C. olive oil
8 mint leaves, chiffonade
black pepper and salt to taste

In a food processor, pulse the pine nuts until roughly chopped. Add the peas and drizzle in the olive oil while the machine is running. Pour the pea mixture into a bowl and fold in the mint, lemon zest, salt and black pepper. Try spread on toasted bread with arugula and red pepper flakes.

Pumpkin Cookies

Pumpkin Cookies

1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.

Frosting:
3 T. Butter
4 T. Milk
½ C. Brown Sugar
1 C. Powdered Sugar

Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.

Warm White Bean and Shrimp Salad with Lime Vinaigrette

Warm White Bean and Shrimp Salad with Lime Vinaigrette

1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro

1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
â…› tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Fastnachts

Fastnachts

1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24

Lamb Chops with Greens and Sorrel Salsa Verde

Lamb Chops with Greens and Sorrel Salsa Verde

  • 8 1 1/2-2“-thick lamb loin chops (about 3 pounds)
  • 2/3 cup sorrel or spinach leaves
  • 1/3 cup mint leaves
  • 1/3 cup parsley leaves
  • 1 tablespoon finely grated lemon zest
  • 5 garlic cloves, thinly sliced, divided
  • 4 ounces king oyster or maitake mushrooms, cut into 1/2″ pieces
  • 1 shallot, thinly sliced
  • 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup plus 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white balsamic vinegar

Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour. Meanwhile, purée sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and ⅓ C. oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside. Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes. While lamb is resting, heat remaining 2 T. oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate. Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper. Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde. Do Ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.

Dilled Green Tomatoes

Dilled Green Tomatoes

Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)

Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.

Roasted Rabbit with Fennel

Roasted Rabbit with Fennel

4 medium-size fennel bulbs, trimmed and very thinly sliced
4 tsp. salt
Freshly ground pepper to taste
2 tsp. cracked black pepper
3 T. fennel seeds, crushed
1 T. olive oil
2 2 1/2-lb. rabbits, cut into 6 pieces each

Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 tsp. the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 tsp. salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit. Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.

Evelyn Wright’s Freezer Corn

Evelyn Wright’s Freezer Corn

Cut 20 C. corn from ears. Add 2/3 C. sugar and a scant 1/2 C. salt. Pour 2 C. water over all. Boil 20 minutes, stirring often as it tends to stick easily to the sides. Freeze in bags or can (cold packed) in jars for 4 hours.

Garlic Potatoes with Cheese Sauce

Garlic Potatoes with Cheese Sauce

5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 T. butter
1/4 cup cheddar cheese, grated

2 T. butter
2 T. flour
1/2 cup milk
1/2 tsp. each, salt and dry mustard
Dash of paprika
3/4 cup grated cheddar cheese

Peel and thinly slice potatoes; peel and mince onion; peel garlic. Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion. Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers. Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 30 minutes longer, or until potatoes are done. To make cheese sauce: Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.

Amy Ferschweiler’s Baked Beans

Amy Ferschweiler’s Baked Beans

1 lb. Beef
1 lb. Bacon, cooked
3 T. White Vinegar
2 T. Dry Mustard
3 T. Dark molasses
1 C. Catsup
1 1/2 C. Brown Sugar
1 T. Liquid Smoke
1 T. Salt
2 cans Pork and Beans, drained
1 can Kidney Beans, drained
1 can Butter beans, drained

?? No instructions.

Hot Chinese Chicken from Charlene Norvell

Hot Chinese Chicken from Charlene Norvell

8 Broiler Fryer Chicken Thighs, skinned, boned, and cut into 1” pieces
1/4 C. Corn Starch
1/4 C. Corn Oil
1/8 tsp. Garlic Powder
1/3 C. sliced Water Chestnuts
4oz. can sliced Mushrooms, drained
1 C. Celery, sliced on a slant
1 C. chopped Green Onion
1/4 C. Soy Sauce
1 tsp. Accent

Roll chicken in corn starch. Heat corn oil in frying pan over medium high heat. Add chicken and brown. Sprinkle with garlic. Add remaining ingredients, stirring to mix. Simmer 5 minutes. Serve chicken over hot cooked rice. Yield 4 servings.

Swedish Pancakes

Swedish Pancakes

3 Eggs
3/4 C. Sifted Flour
1/8 tsp. Sugar
1 C. Milk
1 Lemon
Butter
Cinnamon
Blueberries
Sugar

Beat eggs lightly then add flour, salt, sugar and milk. Melt butter to cover sides and bottom of 12 – 18″ skillet. When hot pour 1/2 to 1/3 of the batter into the pan. Cook until bubbles show in the batter, turn and brown the other side. Turn out onto plate sprinkled with sugar. Squeeze lemon over top of pancake, sprinkle with cinnamon, cover with berries. Roll up jellyroll fashion, sprinkle with additional sugar, cut in half and serve.

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake

1 3/4 cup flour
1/4 tsp salt
2 eggs
2 egg yolks
1 T. vanilla
3/4 cup butter, softened
1 cup sugar
1 cup chocolate chips

Preheat oven to 325 degrees. Spray/Grease 9in loaf pan. In a bowl. whisk flour and salt. Set aside. In a mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Slowly, add in eggs, yolks and vanilla. Beat until fluffy. About another 3 minutes. Add flour mixture in gradually. Beat on low until combined. Fold in chocolate chips. Pour batter into prepared pan. Bake 60 minutes or until knife inserted comes out clean. Let cake cool for 20-30 minutes before removing from pan.

Deviled Eggs

Deviled Eggs

6 hard-cooked eggs, peeled and halved lengthwise
3 T. mayonnaise
1 T. Dijon mustard
1/8 tsp. salt
Finely diced Onion or Onion Powder
Paprika, for sprinkling

With a small spoon lift egg yolks out of whites. Place yolks in small bowl. Add mayonnaise, mustard, onion and salt to egg yolks; mix well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered, in refrigerator until ready to use.

Garlic-Chicken Filo Rolls

Garlic-Chicken Filo Rolls

2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese

Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.

Butter Fudge Mallow Cake

Butter Fudge Mallow Cake

1 2/3 C. Sifted Flour
1 1/2 C. Sugar
1 1/4 tsp. Salt
1/2 C. Cocoa
1/2 C. Shortening
1 C. Milk
1 T. Vanilla
3 Eggs

Heat oven to 350 degrees. Grease and flour 13 x 9 pan. Sift dry ingredients into bowl. Add shortening, milk and vanilla. Beat 2 minutes with mixer on medium speed or 300 strokes by hand, scraping bowl frequently. Pour into pan. Bake about 45 minutes or until toothpick inserted comes out clean. Cool. Finish with filling and frosting.

Potherb and Goat Cheese Pie with a Potato Crust

Potherb and Goat Cheese Pie with a Potato Crust

1 bunch Swiss chard (about 12 oz.)
1 small bunch curly kale (about 8 oz.)
¼ C. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves
4 Yukon Gold potatoes
2 T. clarified butter (see below)
8 eggs
¼ C. heavy cream
½ tsp. finely ground unrefined sea salt
4 oz. chèvre

Preheat the oven to 375 degrees. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼- inch wide. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme. Keeping the skins on, slice the potatoes crosswise into 1/8-inch-thick rounds. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust. Tightly pack the greens and herbs into the potato-lined skillet. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs. Drop the chèvre a tsp. at a time into the eggs and vegetables. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan. Allow the pie to rest for 5 minutes before slicing into wedges and serving.

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage. You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 oz..

Place 1 pound unsalted butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.

Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-oz. jars or one 12-oz. jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.

Macaroni Salad

Macaroni Salad

3 C. cooked Elbow Macaroni
2 Eggs, cooked Hard
6 slices Bacon, cooked crisp
1/4 C. Celery, chopped
1/4 C. Parsley, chopped
1/4 C. Green Pepper, chopped
1/2 C. Radishes, sliced
2 T. Onion, chopped
Salt & Pepper to taste

Dressing:

1/2 C. Sugar
1/2 C. Vinegar
1/2 C. Water
1 tsp. Salt
1 tsp. Mustard
1/8 tsp. Pepper
1 T. Flour
2 Beaten Eggs

Combine all dry dressing ingredients in top of double boiler. Add eggs, water and vinegar. Cook over hot water until thick. Cool slightly. Meanwhile, mix all salad ingredients in a large bowl, tossing well. Add salad dressing, toss with a fork. Garnish with pepper rings and radish slices. Yield: 6 servings

Lyn Volz’s Fresh Spinach Salad

Lyn Volz’s Fresh Spinach Salad

1 pkg. fresh Spinach
1 #2 can Bean Sprouts (2 C. fresh)
8 slices Bacon, fried and crumbled
3 hard boiled Eggs, diced or sliced

Mix and toss with the following dressing:

1 C. Salad Oil
1/3 – 1/2 C. Sugar
1/3 C. Catsup
1/4 C. Vinegar
1 tsp. Worcestershire Sauce
1 small grated Onion
Salt to taste

Smashed Baked Potatoes

Smashed Baked Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 T. Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

Mikey’s Seafood Bisque

Mikey’s Seafood Bisque

1 C. Butter
1/3 C. Chopped Celery
1/3 C. chopped Onion
1 Bay Leaf
Pinch Italian Seasoning
1/2 pinch dried Tarragon
1/2 pinch Celery Seed
4 drops Tabasco
3 T. Clam Juice
1/3 C. Flour
2 T. Sherry
1 qt. Half & Half
1 lb. Seafood
1 – 1 1/2 T. Salt

Melt butter in pan. Add celery, onion and bay leaf, cooking on medium low until vegetables are soft but not brown. Add herbs, Tabasco, clam juice (or fish stock) and flour. Stir continuously, cooking over medium heat to form roux; add sherry. In double boiler heat half and half until hot, stir in roux. Add raw seafood and salt to taste. Heat until thickened and seafood is cooked.

Sorrel Salsa Verde

Sorrel Salsa Verde

tomatillos
garlic
jalapeno
sorrel
cilantro
mizuna
Homemade green onion infused olive oil

Husk, rinse and chop twelve tomatillos and place in the glass base of a food processor. Peel two garlic cloves, chop and place in the processor base. Seed and chop two small jalapeno peppers and place in the processor base. Remove the stems from one C. sorrel, one C. cilantro, one C. mizuna and place in the processor base. Process sorrel verde sauce for thirty seconds. Add two T. green onion infused olive oil and one quarter tsp. salt to sorrel verde sauce and process for thirty seconds again.

Sandy’s Sweet N Sour Spare Ribs

Sandy’s Sweet N Sour Spare Ribs

3 lb. Ribs cut into serving sized pieces
2/3 C. Brown Sugar
2 T. Cornstarch
2 tsp. Dry Mustard
2/3 C. Vinegar
1 C. Crushed Pineapple, undrained
1/2 C. Catsup
1/2 C. Water
1/4 C. finely chopped Onion
2 T. Soy Sauce
Salt and Pepper

Spread ribs, meaty side up, in a single layer in a shallow pan. Brown in a 425 degree oven for 20-30 minutes; drain off fat. Combine all remaining ingredients, except salt and pepper, in a sauce pan, stirring until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon sauce over ribs, using about 1/2 cooked sauce. Reduce oven heat to 350 degree and bake 45 minutes. Turn ribs. Cover with remaining sauce and bake for 30 minutes more, or until done. Good with cooked rice and a green vegetable. Can substitute chicken for ribs, adjusting cooking time as necessary.