1 cup persimmon pulp
1 cup flour
1 cup nuts
2 teaspoons butter
1 cup sugar
1 cup candied cherries
1 cup raisins
1 teaspoon cinnamon
1 teaspoon baking soda
Cream together pulp, sugar, soda, butter and cinnamon.
Add remaining ingredients, mix well.
Pour into 11 1/2"x9"x2" greased baking dish.
Bake at 350 degrees for 70-90 minutes .
Thursday, August 30, 2007
Persimmon Cookies
3/4 cup shortening
1 cup sugar
1 cup persimmon pulp
1 egg
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup walnuts
3/4 cup raisins
Cream shortening, sugar, pulp, and egg together.
Add salt, baking soda, baking powder and cinnamon, mix well.
Add flour, nuts and raisins, mix well.
Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
1 cup sugar
1 cup persimmon pulp
1 egg
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup walnuts
3/4 cup raisins
Cream shortening, sugar, pulp, and egg together.
Add salt, baking soda, baking powder and cinnamon, mix well.
Add flour, nuts and raisins, mix well.
Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
Unstuffed Bell Pepper Soup
8 cups water
3/4 cup long grain brown rice
1 1/2 cups onions, diced
2 tablespoons olive oil
2 large red bell peppers
2 large green bell peppers
2 cups celery, chopped
3/4 cup carrots, diced
3 cloves garlic, minced
2 teaspoons leaf oregano, crumbled
2 teaspoons dried leaf basil, crumbled
1/2 teaspoon ground celery seed
1 (12 ounce) can tomato paste
2 1/2 teaspoons mild chili powder
3 tablespoons tamari
salt
The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares.
Bring water, rice, onion, orlive and diced bell pepper to boil.
Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste.
Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste.
Simmer 5 minutes or until flavors are blended.
3/4 cup long grain brown rice
1 1/2 cups onions, diced
2 tablespoons olive oil
2 large red bell peppers
2 large green bell peppers
2 cups celery, chopped
3/4 cup carrots, diced
3 cloves garlic, minced
2 teaspoons leaf oregano, crumbled
2 teaspoons dried leaf basil, crumbled
1/2 teaspoon ground celery seed
1 (12 ounce) can tomato paste
2 1/2 teaspoons mild chili powder
3 tablespoons tamari
salt
The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares.
Bring water, rice, onion, orlive and diced bell pepper to boil.
Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste.
Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste.
Simmer 5 minutes or until flavors are blended.
Roasted Red Bell Pepper and Garlic Dip
2 roasted red peppers, peeled and seeded
4 garlic cloves, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
3 tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
thin crackers or toasted baguette, sliced
Place all ingredients in food processor.
Process until smooth.
If desired, garnish with a sprig of fresh parsley or basil.
4 garlic cloves, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
3 tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
thin crackers or toasted baguette, sliced
Place all ingredients in food processor.
Process until smooth.
If desired, garnish with a sprig of fresh parsley or basil.
Broccoli Grape Salad
3 lbs fresh broccoli
1 red onion, chopped
1 lb bacon, cooked and chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 lb green grapes, sliced in half
1/2 lb red grapes, sliced in half
Dressing mix
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
Mix together broccoli,red onion,green and red grapes and rasins and set aside.
Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
Chill the lefted overs if you have any lefted.
1 red onion, chopped
1 lb bacon, cooked and chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 lb green grapes, sliced in half
1/2 lb red grapes, sliced in half
Dressing mix
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
Mix together broccoli,red onion,green and red grapes and rasins and set aside.
Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
Chill the lefted overs if you have any lefted.
Cardamom Grape Jelly
3 1/2 lbs concord grapes
1 1/2 cups water
1 (1 3/4 ounce) box dry pectin
7 cups sugar
3 teaspoons ground cardamom
Cook grapes in water in a covered saucepan.
Strain mixture through cheesecloth.
Measure 5 cups of the juice and pour into a 5-quart kettle.
Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
Boil rapidly one minute, stirring constantly.
Add sugar and cardamom and boil rapidly again for one minute.
Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.
1 1/2 cups water
1 (1 3/4 ounce) box dry pectin
7 cups sugar
3 teaspoons ground cardamom
Cook grapes in water in a covered saucepan.
Strain mixture through cheesecloth.
Measure 5 cups of the juice and pour into a 5-quart kettle.
Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
Boil rapidly one minute, stirring constantly.
Add sugar and cardamom and boil rapidly again for one minute.
Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.
Mountain Grape Catsup
5 pints grapes, washed
4 cups brown sugar, packed
1 pint vinegar
2 tablespoons powdered allspice
2 tablespoons cinnamon
2 tablespoons cloves
1 teaspoon mace
3/4 teaspoon cayenne
1 teaspoon salt
In an enamel pot put the washed grapes, cook slowly for about 25 minutes.
Put through a colander.
Mix with brown sugar, vinegar and spices.
Boil until thick, about 45 minutes.
Stir frequently.
Pour into jars.
4 cups brown sugar, packed
1 pint vinegar
2 tablespoons powdered allspice
2 tablespoons cinnamon
2 tablespoons cloves
1 teaspoon mace
3/4 teaspoon cayenne
1 teaspoon salt
In an enamel pot put the washed grapes, cook slowly for about 25 minutes.
Put through a colander.
Mix with brown sugar, vinegar and spices.
Boil until thick, about 45 minutes.
Stir frequently.
Pour into jars.
Middle Eastern Lamb and Okra Stew (Bamia Stew)
600 g baby okra
400 g boneless lamb, cut into small chunks
4-5 tablespoons oil or butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2-3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped
Trim the baby okras and wash in cold water and then place in a colander to drain.
In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
Add the crushed garlic and chopped onions to the meat and saute till brown.
Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
Add in all the spices and salt and give it a good mix.
Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
Add in the trimmed okras and bring to boil.
Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
Remove from heat and serve with rice.
400 g boneless lamb, cut into small chunks
4-5 tablespoons oil or butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2-3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped
Trim the baby okras and wash in cold water and then place in a colander to drain.
In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
Add the crushed garlic and chopped onions to the meat and saute till brown.
Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
Add in all the spices and salt and give it a good mix.
Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
Add in the trimmed okras and bring to boil.
Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
Remove from heat and serve with rice.
Crock Pot Black Eyed Peas and Okra
4 (15 ounce) cans black-eyed peas, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 (16 ounce) package frozen sliced okra
1 (28 ounce) can diced tomatoes
Combine all ingredients in crock pot.
Stir well, cover and cook on low for 8 hours.
1 (15 ounce) can kidney beans, undrained
1/2 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 (16 ounce) package frozen sliced okra
1 (28 ounce) can diced tomatoes
Combine all ingredients in crock pot.
Stir well, cover and cook on low for 8 hours.
Roasted Asparagus
1 lb asparagus
olive oil
parmesan cheese
Clean and break off tough ends of asparagus.
Roll asparagus in olive oil, coating each one.
put on cookie sheet.
Bake at 400 for 15-20 minutes, until tender and crisp.
Take out and sprinkle parmesan cheese over them.
return to oven for 5 minutes.
olive oil
parmesan cheese
Clean and break off tough ends of asparagus.
Roll asparagus in olive oil, coating each one.
put on cookie sheet.
Bake at 400 for 15-20 minutes, until tender and crisp.
Take out and sprinkle parmesan cheese over them.
return to oven for 5 minutes.
Fried Asparagus
1 lb asparagus, trimmed
1 egg
1 tablespoon milk
1 cup fine dry breadcrumbs
olive oil (for frying)
salt & pepper
4 ounces romano cheese, Freshly grated
Cook asparagus spears in boiling salted water until barely tender.
Drain on paper towels.
In wide bowl, beat egg with milk.
Dip asparagus spears into egg mixture, then into bread crumbs.
Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
Diameter of pan should exceed length of spears.
Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
Drain on paper towels.
Season with salt and pepper.
Sprinkle with grated cheese.
1 egg
1 tablespoon milk
1 cup fine dry breadcrumbs
olive oil (for frying)
salt & pepper
4 ounces romano cheese, Freshly grated
Cook asparagus spears in boiling salted water until barely tender.
Drain on paper towels.
In wide bowl, beat egg with milk.
Dip asparagus spears into egg mixture, then into bread crumbs.
Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
Diameter of pan should exceed length of spears.
Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
Drain on paper towels.
Season with salt and pepper.
Sprinkle with grated cheese.
Italian Radicchio & Fennel Salad
1 head radicchio
1 fennel bulb
1 ounce black olives
Dressing
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar
Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.
1 fennel bulb
1 ounce black olives
Dressing
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar
Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.
Escarole and Bean Soup
3 tablespoons olive oil
4 cloves of chopped garlic
1 head escarole, washed and coarsly chopped
2 cans low sodium chicken broth (use more or less depending on how "soupy" you like)
1 (15 ounce) can cannellini beans
toasted Italian bread, slices
red pepper flakes
parmesan cheese, grated
Heat oil in large Dutch oven.
Add garlic and saute til golden.
Add washed escarole and cover.
Stir occassionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls--Ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.
4 cloves of chopped garlic
1 head escarole, washed and coarsly chopped
2 cans low sodium chicken broth (use more or less depending on how "soupy" you like)
1 (15 ounce) can cannellini beans
toasted Italian bread, slices
red pepper flakes
parmesan cheese, grated
Heat oil in large Dutch oven.
Add garlic and saute til golden.
Add washed escarole and cover.
Stir occassionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls--Ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.
Escarole Soup
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 head escarole, washed thoroughly and roughly chopped
4 cups chicken broth (I usually use the low fat/lower sodium kind)
1/2 can tomato sauce (I use Hunt's)
salt and black pepper
ditalini or your favorite small shell pasta, for soup
parmesan cheese, as a garnish
Heat olive oil over medium heat and add onion, carrot and celery.
Cook for about 5 minutes until it begins to soften.
Add garlic and stir.
Then add escarole and stir so the veggies and garlic get distributed evenly.
Cook the escarole mixture for about 5-10 minutes.
The escarole will cook down and wilt.
Add chicken broth and tomato sauce, salt and pepper.
The tomato sauce adds no real flavor but when I was growing up my mom always added it to her"clear" soups to give it some color.
Simmer soup for about 20-25 minutes.
Cook pasta and add to soup bowls.
Ladle soup over pasta and add a sprinkle of Parmesan cheese.
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 head escarole, washed thoroughly and roughly chopped
4 cups chicken broth (I usually use the low fat/lower sodium kind)
1/2 can tomato sauce (I use Hunt's)
salt and black pepper
ditalini or your favorite small shell pasta, for soup
parmesan cheese, as a garnish
Heat olive oil over medium heat and add onion, carrot and celery.
Cook for about 5 minutes until it begins to soften.
Add garlic and stir.
Then add escarole and stir so the veggies and garlic get distributed evenly.
Cook the escarole mixture for about 5-10 minutes.
The escarole will cook down and wilt.
Add chicken broth and tomato sauce, salt and pepper.
The tomato sauce adds no real flavor but when I was growing up my mom always added it to her"clear" soups to give it some color.
Simmer soup for about 20-25 minutes.
Cook pasta and add to soup bowls.
Ladle soup over pasta and add a sprinkle of Parmesan cheese.
Fried Dandelion Blossoms
4 cups dandelion flowers (no stems)
1 cup flour or breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil (for frying)
Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel.
Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated.
Fry in hot oil until browned. Drain on paper towels and salt to taste.
1 cup flour or breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil (for frying)
Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel.
Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated.
Fry in hot oil until browned. Drain on paper towels and salt to taste.
Dandelion Cookies
1/2 cup shortening
1/4 cup white sugar
2 tablespoons white sugar
1/4 cup brown sugar
2 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dandelion flowers, just the petals, washed and patted dry
1 1/4 cups all-purpose flour
Cream together the shortening and sugars.
When light and fluffy, add the vanilla and egg. Beat well.
Mix in all the dry ingredients, including the dandelion petals.
Drop by spoonfuls or roll into balls about 1/2 inch round, and place on an ungreased cookie sheet.
Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown.
1/4 cup white sugar
2 tablespoons white sugar
1/4 cup brown sugar
2 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dandelion flowers, just the petals, washed and patted dry
1 1/4 cups all-purpose flour
Cream together the shortening and sugars.
When light and fluffy, add the vanilla and egg. Beat well.
Mix in all the dry ingredients, including the dandelion petals.
Drop by spoonfuls or roll into balls about 1/2 inch round, and place on an ungreased cookie sheet.
Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown.
Turnip and Jerusalem Artichoke Soup
2 medium onions, chopped (leeks are also okay)
1 tablespoon olive oil
1 small turnip, peeled and chopped
1 lb jerusalem artichokes, peeled and sliced
4 ounces split red lentils
2 pints vegetable stock
1 bay leaf
salt and pepper
When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
Start the soup by sauteing the onions in the oil for a couple minutes.
Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
You may need to add 1/4 cup water if things start to stick to the pot.
Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
Remove the bay leaf.
Liquidise if preferred, then season to taste.
1 tablespoon olive oil
1 small turnip, peeled and chopped
1 lb jerusalem artichokes, peeled and sliced
4 ounces split red lentils
2 pints vegetable stock
1 bay leaf
salt and pepper
When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
Start the soup by sauteing the onions in the oil for a couple minutes.
Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
You may need to add 1/4 cup water if things start to stick to the pot.
Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
Remove the bay leaf.
Liquidise if preferred, then season to taste.
Jerusalem Artichoke Soup
2 lbs jerusalem artichokes, well scrubbed
3 cups water
6 cups chicken broth
3 cloves garlic, smashed
1 cup thinly sliced green onions
2 teaspoons dried dill weed
salt and pepper
Bring water to a boil add artichokes and simmer for 40 minutes or until tender Drain& discard the water, cool artichokes and peel, then mash.
Place mashed artichokes back into the saucepan stir in the chicken broth, garlic, and green onions Simmer for 15 minutes season to taste.
3 cups water
6 cups chicken broth
3 cloves garlic, smashed
1 cup thinly sliced green onions
2 teaspoons dried dill weed
salt and pepper
Bring water to a boil add artichokes and simmer for 40 minutes or until tender Drain& discard the water, cool artichokes and peel, then mash.
Place mashed artichokes back into the saucepan stir in the chicken broth, garlic, and green onions Simmer for 15 minutes season to taste.
Horseradish Jelly
3 1/4 cups sugar
1 cup freshly grated horseradish
2 jalapenos, minced
1 red onion, minced
1/2 cup apple cider vinegar
1 (4 ounce) package liquid pectin
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
1 cup freshly grated horseradish
2 jalapenos, minced
1 red onion, minced
1/2 cup apple cider vinegar
1 (4 ounce) package liquid pectin
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
Horseradish
1 large horseradish root
white vinegar, enough to cover
2 teaspoons white sugar
Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge.
white vinegar, enough to cover
2 teaspoons white sugar
Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge.
Celeriac and Pear Soup
2 tablespoons olive oil
1 cup chopped onions
2 cloves minced garlic
2 bay leaves
1 medium celeriac, peeled and diced
1 cup pear juice
4 cups vegetable stock or chicken stock
1 large potato, peeled and diced
salt and pepper
Saute onion in oil for about 5 minutes, add garlic and bay leaves.
Cook for about another 5 minutes.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Remove bay leaves and puree soup using a hand blender or food processor.
Season with salt and pepper, serve hot
1 cup chopped onions
2 cloves minced garlic
2 bay leaves
1 medium celeriac, peeled and diced
1 cup pear juice
4 cups vegetable stock or chicken stock
1 large potato, peeled and diced
salt and pepper
Saute onion in oil for about 5 minutes, add garlic and bay leaves.
Cook for about another 5 minutes.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Remove bay leaves and puree soup using a hand blender or food processor.
Season with salt and pepper, serve hot
Celeriac Mash
2 celeriac, peeled and cut
2 potatoes, peeled and cut
1 onion, diced into large pieces and divided in half
2 tablespoons butter
In a small sauce pot place celeriac, add water to cover.
In separate pot place potato with water to cover.
Place half the onion in each pot and simmer until each is fork tender.
Strain liquid and place all ingredients, including butter, in a food processor or blender.
Puree until mash has a smooth consistency.
Season with salt and pepper to taste.
2 potatoes, peeled and cut
1 onion, diced into large pieces and divided in half
2 tablespoons butter
In a small sauce pot place celeriac, add water to cover.
In separate pot place potato with water to cover.
Place half the onion in each pot and simmer until each is fork tender.
Strain liquid and place all ingredients, including butter, in a food processor or blender.
Puree until mash has a smooth consistency.
Season with salt and pepper to taste.
Celery Casserole
3 cups celery, sliced 1/4 ",thick
1 (8 ounce) can water chestnuts
1 can cream of mushroom soup
1/4 cup butter
1 cup crushed Ritz crackers
2 ounces slivered almonds
Preheat oven to 350°F.
Cook celery in salted boiling water for 7 minutes and drain.
Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
In a saute pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
Sprinkle over celery mixture and bake for 30 minutes
1 (8 ounce) can water chestnuts
1 can cream of mushroom soup
1/4 cup butter
1 cup crushed Ritz crackers
2 ounces slivered almonds
Preheat oven to 350°F.
Cook celery in salted boiling water for 7 minutes and drain.
Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
In a saute pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
Sprinkle over celery mixture and bake for 30 minutes
Celery Relish
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seeds
1 1/2 cups cider vinegar
2 bunches celery, chopped
6 large tomatoes, chopped
1 sweet red pepper, chopped
Mix all ingredients well in a large pot.
Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal. Process in a boiling water bath 10 minutes.
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seeds
1 1/2 cups cider vinegar
2 bunches celery, chopped
6 large tomatoes, chopped
1 sweet red pepper, chopped
Mix all ingredients well in a large pot.
Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal. Process in a boiling water bath 10 minutes.
Baked Celery
1 head celery
1 onion, sliced thinly
2 teaspoons minced fresh parsley
2 slices bacon
1 cup chicken stock
1/4 cup water
salt and pepper
2 tablespoons butter or margarine, cold
Preheat oven to 350F degrees.
Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
Place celery in an ungreased casserole dish.
Dice bacon; add bacon and sliced onion to casserole, atop the celery.
Sprinkle all with fresh parsley.
Combine stock and water (or just use all stock) and pour over dish; don't stir.
Dot casserole with small bits of butter.
Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
1 onion, sliced thinly
2 teaspoons minced fresh parsley
2 slices bacon
1 cup chicken stock
1/4 cup water
salt and pepper
2 tablespoons butter or margarine, cold
Preheat oven to 350F degrees.
Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
Place celery in an ungreased casserole dish.
Dice bacon; add bacon and sliced onion to casserole, atop the celery.
Sprinkle all with fresh parsley.
Combine stock and water (or just use all stock) and pour over dish; don't stir.
Dot casserole with small bits of butter.
Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
Plum or Peach Cobbler Muffins
2 firm plums or peaches
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons melted butter
1/4 cup oil
3/4 cup milk
1 teaspoon vanilla extract
cinnamon, for dusting muffin tops
Heat oven to 350 degrees.
Peel and slice fruit into 6 slices each.
Sift the dry ingredients, making a well in the center.
Pour wet ingredients into the well, and blend by hand.
(Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
Insert 2 plum or peach wedges into each muffin.
(They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
Bake for 30 minutes, or until center of muffins is resistant to touch.
Cool 5 minutes in pan, then turn out on rack to cool.
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons melted butter
1/4 cup oil
3/4 cup milk
1 teaspoon vanilla extract
cinnamon, for dusting muffin tops
Heat oven to 350 degrees.
Peel and slice fruit into 6 slices each.
Sift the dry ingredients, making a well in the center.
Pour wet ingredients into the well, and blend by hand.
(Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
Insert 2 plum or peach wedges into each muffin.
(They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
Bake for 30 minutes, or until center of muffins is resistant to touch.
Cool 5 minutes in pan, then turn out on rack to cool.
Plum Cake
3 eggs, separated
1/2 cup butter
1/2 cup sugar
1 teaspoon lemon rind, grated
1 cup flour
2 teaspoons baking powder
1 1/4 cups red plums, pitted and quartered (about 8)
In a small bowl, beat egg whites until; stiff and set aside.
In a large bowl, cream butter with sugar. Beat in egg yolks and lemon rind.
Stir together flour and baking powder and then beat into creamed mixture. Fold in egg whites gently but thoughly.
Spread batter evenly in a grased and floured tube pan.( Ther will be a little over 1-inch of batter in pan.) Arrange plums skin side down, attractively over batter.
Bake cake in a 375F oven for 40 minutes
1/2 cup butter
1/2 cup sugar
1 teaspoon lemon rind, grated
1 cup flour
2 teaspoons baking powder
1 1/4 cups red plums, pitted and quartered (about 8)
In a small bowl, beat egg whites until; stiff and set aside.
In a large bowl, cream butter with sugar. Beat in egg yolks and lemon rind.
Stir together flour and baking powder and then beat into creamed mixture. Fold in egg whites gently but thoughly.
Spread batter evenly in a grased and floured tube pan.( Ther will be a little over 1-inch of batter in pan.) Arrange plums skin side down, attractively over batter.
Bake cake in a 375F oven for 40 minutes
Nectarine Crisp
4 1/2 lbs ripe nectarines, sliced (about 12)
2 cups uncooked quick oats
1 1/4 cups packed brown sugar
2/3 cup flour
2/3 cup cold butter, cut into small pieces
1/8 teaspoon cinnamon
1/2 gallon vanilla ice cream (optional)
Heat oven to 350º. Lightly grease a 13x9 baking dish.
Arrange sliced nectarines in prepared baking pan.
Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
Sprinle over fruit.
Dust with cinnamon.
Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
Serve warm with vanilla ice cream if desired.
2 cups uncooked quick oats
1 1/4 cups packed brown sugar
2/3 cup flour
2/3 cup cold butter, cut into small pieces
1/8 teaspoon cinnamon
1/2 gallon vanilla ice cream (optional)
Heat oven to 350º. Lightly grease a 13x9 baking dish.
Arrange sliced nectarines in prepared baking pan.
Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
Sprinle over fruit.
Dust with cinnamon.
Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
Serve warm with vanilla ice cream if desired.
Nectarine Jam
6 cups chopped nectarines, do not peel
3 cups sugar
4 tablespoons lemon juice
spices, of your choice*
Cook all ingredients at a very mild boil for 30-minutes.
*At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
Skim foam off surface.
Ladle into sterilized jars.
Process in boiling water bath for 10-mins.
3 cups sugar
4 tablespoons lemon juice
spices, of your choice*
Cook all ingredients at a very mild boil for 30-minutes.
*At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
Skim foam off surface.
Ladle into sterilized jars.
Process in boiling water bath for 10-mins.
Gooseberry Jelly
4 1/2 lbs fully ripe gooseberries, to make 5 1/2 cups gooseberry juice
1 cup water
1 (1 3/4 ounce) box pectin (Sure-Jell)
1/2 teaspoon butter or margarine
7 cups sugar, measured into separate bowl
Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
Stire pectin into juice in saucepot. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
Process in a boiling water bath for 5 minutes.
1 cup water
1 (1 3/4 ounce) box pectin (Sure-Jell)
1/2 teaspoon butter or margarine
7 cups sugar, measured into separate bowl
Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
Stire pectin into juice in saucepot. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
Process in a boiling water bath for 5 minutes.
Gooseberry Pie
3 1/2 cups gooseberries
1 teaspoon orange rind
1/4 teaspoon salt
1 1/2 cups sugar
2 tablespoons minute tapioca
2 tablespoons melted butter
2 unbaked pie crusts
Mix all ingredients, except pie crusts.
Let stand for 15 minutes.
Pour into 1 pie crust; top with the remaining crust.
Pinch and seal edges.
Bake at 350ºF for 30 minutes.
1 teaspoon orange rind
1/4 teaspoon salt
1 1/2 cups sugar
2 tablespoons minute tapioca
2 tablespoons melted butter
2 unbaked pie crusts
Mix all ingredients, except pie crusts.
Let stand for 15 minutes.
Pour into 1 pie crust; top with the remaining crust.
Pinch and seal edges.
Bake at 350ºF for 30 minutes.
Currant Jelly
12 cups red currants, stemmed
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar
Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes.
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar
Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes.
Southern Rice Pudding
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup uncooked rice
1 teaspoon vanilla extract (that's by the recipe,I use 2)
1 teaspoon almond extract (I use 1 1/2 there)
1/3 cup sugar
1/2 cup whipping cream, whipped
In medium saucepan over medium heat, heat milk and salt to boiling.
Stir in rice; reduce heat.
Simmer about 5 minutes, stirring constantly.
Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
Add vanilla, almond extract and sugar, stirring until sugar dissolves.
Pour into large bowl; cover.
Refrigerate until chilled, about two hours.
Fold in whipped cream.
Cover; refrigerate until ready to serve.
1/4 teaspoon salt
1/2 cup uncooked rice
1 teaspoon vanilla extract (that's by the recipe,I use 2)
1 teaspoon almond extract (I use 1 1/2 there)
1/3 cup sugar
1/2 cup whipping cream, whipped
In medium saucepan over medium heat, heat milk and salt to boiling.
Stir in rice; reduce heat.
Simmer about 5 minutes, stirring constantly.
Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
Add vanilla, almond extract and sugar, stirring until sugar dissolves.
Pour into large bowl; cover.
Refrigerate until chilled, about two hours.
Fold in whipped cream.
Cover; refrigerate until ready to serve.
Candied Sweet Potatoes
1/2 cup butter
6 medium sweet potatoes, peeled and sliced
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
Melt butter in a large skillet over medium-low heat.
While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
Add sliced potatoes to melted butter and turn to coat.
Sprinkle sugar mixture over potatoes, stir to coat.
Cover skillet, reduce heat to low.
Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender
6 medium sweet potatoes, peeled and sliced
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
Melt butter in a large skillet over medium-low heat.
While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
Add sliced potatoes to melted butter and turn to coat.
Sprinkle sugar mixture over potatoes, stir to coat.
Cover skillet, reduce heat to low.
Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender
Southern Apple Puddin'
1/2 cup butter
1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 granny smith apples, peeled and cut in thin pieces
Preheat oven to 375 degrees. Put the butter in a rectangular casserole dish. Put the dish in the oven. While the oven is preheating, it will be melting the butter. Once butter is melted, take dish out of oven and set aside.
In a medium bowl, mix the flour, baking powder, milk, sugar, salt, and cinnamon. After mixing well, pour the batter mixture into the casserole dish on top of the butter.
Then put the cut up apple pieces all over the top of the batter.
Bake for 30 minutes.
1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 granny smith apples, peeled and cut in thin pieces
Preheat oven to 375 degrees. Put the butter in a rectangular casserole dish. Put the dish in the oven. While the oven is preheating, it will be melting the butter. Once butter is melted, take dish out of oven and set aside.
In a medium bowl, mix the flour, baking powder, milk, sugar, salt, and cinnamon. After mixing well, pour the batter mixture into the casserole dish on top of the butter.
Then put the cut up apple pieces all over the top of the batter.
Bake for 30 minutes.
Buttermilk Biscuits
2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk
Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk
Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.
Scratch Cornbread
1 cup white cornmeal
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
1 large egg
2 1/2 cups buttermilk
1 tablespoon sour cream (heaping)
2 teaspoons jalapeno juice (or white vinegar)
2 tablespoons vegetable shortening (heaping, when scooped out solid)
Preheat oven to 450°F.
In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
Keep skillet on high heat and let the mixture sit for about 30 seconds.
Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
1 large egg
2 1/2 cups buttermilk
1 tablespoon sour cream (heaping)
2 teaspoons jalapeno juice (or white vinegar)
2 tablespoons vegetable shortening (heaping, when scooped out solid)
Preheat oven to 450°F.
In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
Keep skillet on high heat and let the mixture sit for about 30 seconds.
Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
Southern Caviar
3 (16 ounce) cans drained black-eyed peas
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
3/4 cup finely chopped hot peppers
3/4 cup finely chopped white onions
1/4 cup finely chopped pimientos
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Dijon mustard
salt
Tabasco sauce
tortilla chips
Whisk together vinegar, oil, and mustard.
Mix together the beans to garlic.
Mix the two together and take a bite.
Adjust seasonings by adding salt and tabasco.
Mash half the mixture, stir, cover and chill well.
Drain and serve with tortilla chips.
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
3/4 cup finely chopped hot peppers
3/4 cup finely chopped white onions
1/4 cup finely chopped pimientos
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Dijon mustard
salt
Tabasco sauce
tortilla chips
Whisk together vinegar, oil, and mustard.
Mix together the beans to garlic.
Mix the two together and take a bite.
Adjust seasonings by adding salt and tabasco.
Mash half the mixture, stir, cover and chill well.
Drain and serve with tortilla chips.
Banana Pumpkin Bread With Orange Cream Cheese Spread
Banana pumpkin bread
3-4 extra-ripe bananas
1 cup mashed cooked pumpkin
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
5 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups chopped walnuts
Orange cream cheese spread
8 ounces cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon grated orange peel
Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.
3-4 extra-ripe bananas
1 cup mashed cooked pumpkin
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
5 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups chopped walnuts
Orange cream cheese spread
8 ounces cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon grated orange peel
Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.
Lazy Banana Muffins
1 egg
2 bananas (ripe)
3/4 cup golden syrup (or honey)
1/3 cup sour cream (low fat or low fat plain yoghurt)
1 tablespoon canola oil
1 teaspoon vanilla
2 cups self raising flour
1/2 cup chocolate chips
1/2 cup walnuts (roughly chopped)
Pre heat oven to 180 c of 350f.
Grease & line muffin tins with liners.
In a blender place - egg, bananas, golden syrup, lite sour cream, canola oil & vanilla.
Blend until smooth.
In a large bowl combine remaining dry ingredients & make a well in the centre.
Pour banana blend into the well and mix until JUST combined (Over mixing will make a tough muffin and exhausts a chef who just wants to go put her feet up).
Spoon equal amounts into the 12 holes.
Bake for 20 minutes. Allow to cool in tin for 5 minutes before turning out on a rack to cool.
2 bananas (ripe)
3/4 cup golden syrup (or honey)
1/3 cup sour cream (low fat or low fat plain yoghurt)
1 tablespoon canola oil
1 teaspoon vanilla
2 cups self raising flour
1/2 cup chocolate chips
1/2 cup walnuts (roughly chopped)
Pre heat oven to 180 c of 350f.
Grease & line muffin tins with liners.
In a blender place - egg, bananas, golden syrup, lite sour cream, canola oil & vanilla.
Blend until smooth.
In a large bowl combine remaining dry ingredients & make a well in the centre.
Pour banana blend into the well and mix until JUST combined (Over mixing will make a tough muffin and exhausts a chef who just wants to go put her feet up).
Spoon equal amounts into the 12 holes.
Bake for 20 minutes. Allow to cool in tin for 5 minutes before turning out on a rack to cool.
Brussels Sprouts in Onion Butter
3-4 lbs Brussels sprouts
2 medium chopped onions
2 cups chicken broth
1 tablespoon lemon juice
1/2 cup butter
salt and pepper
Melt butter, cook onions until soft.
Add the lemon juice.
You can do this and then place in fridge until later.
Just before serving, cook brussels sprouts in chicken broth.
5-8 minutes for frozen.
10 minutes for fresh.
Drain liquid and add onion butter.
Season to taste.
2 medium chopped onions
2 cups chicken broth
1 tablespoon lemon juice
1/2 cup butter
salt and pepper
Melt butter, cook onions until soft.
Add the lemon juice.
You can do this and then place in fridge until later.
Just before serving, cook brussels sprouts in chicken broth.
5-8 minutes for frozen.
10 minutes for fresh.
Drain liquid and add onion butter.
Season to taste.
Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts)
3 eggs, beaten
1 pinch five-spice powder (optional)
3 tablespoons peanut oil
4 spring onions, sliced
1 garlic clove, crushed
1 small green pepper, seeded and chopped
115 g fresh bean sprouts
3 cups cooked long-grain rice
3 tablespoons light soy sauce
1 tablespoon sesame oil
salt & fresh ground pepper
Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.
1 pinch five-spice powder (optional)
3 tablespoons peanut oil
4 spring onions, sliced
1 garlic clove, crushed
1 small green pepper, seeded and chopped
115 g fresh bean sprouts
3 cups cooked long-grain rice
3 tablespoons light soy sauce
1 tablespoon sesame oil
salt & fresh ground pepper
Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.
Brussels Sprouts
2-3 lbs Brussels sprouts
1/4 cup butter
1/4 cup flour
1 cup chopped onions
2 cups warm homogenized milk
1 1/2 cups shredded old sharp white cheddar cheese (divide in half)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg
Parboil the brussel sprouts for 7 minutes and drain.
Place into a 2-3 quart oven proof dish.
Saute the onion in butter until clear and then add the flour and stir.
Add the warm milk, salt, pepper, nutmeg, 3/4 cup cheese and stir.
Pour filling over brussel sprouts.
Top with remaining 3/4 cup cheese and bake at 375 for 40 minutes.
This can be prepared and frozen until needed.
1/4 cup butter
1/4 cup flour
1 cup chopped onions
2 cups warm homogenized milk
1 1/2 cups shredded old sharp white cheddar cheese (divide in half)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg
Parboil the brussel sprouts for 7 minutes and drain.
Place into a 2-3 quart oven proof dish.
Saute the onion in butter until clear and then add the flour and stir.
Add the warm milk, salt, pepper, nutmeg, 3/4 cup cheese and stir.
Pour filling over brussel sprouts.
Top with remaining 3/4 cup cheese and bake at 375 for 40 minutes.
This can be prepared and frozen until needed.
Cream Corn Pancakes
1 (16 ounce) can creamed corn
6 eggs
12 crunched up saltine crackers (about a pencil eraser diameter)
Whisk together and fry like pancakes.
Eat with butter, salt & pepper.
6 eggs
12 crunched up saltine crackers (about a pencil eraser diameter)
Whisk together and fry like pancakes.
Eat with butter, salt & pepper.
Corn Ice-cream
1 liter milk
2 tablespoons cornstarch
3/4 cup sugar
2 eggs
1/4 cup vanilla extract
1 (15 ounce) can sweet corn
Mix the milk, corn starch, sugar and eggs in blender.
Put mixture in medium sized pot, and bring to a boil.
Then add vanilla and corn.
Mix well, and place in freezer safe bowl.
Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).
2 tablespoons cornstarch
3/4 cup sugar
2 eggs
1/4 cup vanilla extract
1 (15 ounce) can sweet corn
Mix the milk, corn starch, sugar and eggs in blender.
Put mixture in medium sized pot, and bring to a boil.
Then add vanilla and corn.
Mix well, and place in freezer safe bowl.
Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).
Cream Cheese Corn
20 ounces frozen corn
3 tablespoons butter
8 ounces cream cheese, cut in chunks
1/4 teaspoon salt
1/8 teaspoon pepper
parsley
In Medium saucepan, warm corn slightly covered in water to about room temp.
DO NOT OVER COOK.
Drain corn, place back in pan.
Add butter and cream cheese.
Cook, stiring over medium heat only til melted, add salt and pepper.
Pour into serving bowl and sprinkle slight amount of parsley for color.
3 tablespoons butter
8 ounces cream cheese, cut in chunks
1/4 teaspoon salt
1/8 teaspoon pepper
parsley
In Medium saucepan, warm corn slightly covered in water to about room temp.
DO NOT OVER COOK.
Drain corn, place back in pan.
Add butter and cream cheese.
Cook, stiring over medium heat only til melted, add salt and pepper.
Pour into serving bowl and sprinkle slight amount of parsley for color.
Sunday, August 26, 2007
Sausage Kale Soup
2 (14 1/2 ounce) cans fat free chicken broth
2 (16 ounce) cans dark red kidney beans, rinsed and drained
3 medium red potatoes, diced,i leave them unpeeled
1 medium yellow onion, diced
1 1/2 lbs smoked sausage, i use turkey smoked sausage,sliced
1 bunch kale or 3 (10 ounce) packages frozen kale
1/8 cup grated parmesan cheese
Wash and remove the stems of the kale.
Chop or tear kale into small pieces.
Put all ingredients in crockpot, exccept for the Parmesan Cheese.
Cook on low for 8 hours.
Serve topped with parmesan cheese.
2 (16 ounce) cans dark red kidney beans, rinsed and drained
3 medium red potatoes, diced,i leave them unpeeled
1 medium yellow onion, diced
1 1/2 lbs smoked sausage, i use turkey smoked sausage,sliced
1 bunch kale or 3 (10 ounce) packages frozen kale
1/8 cup grated parmesan cheese
Wash and remove the stems of the kale.
Chop or tear kale into small pieces.
Put all ingredients in crockpot, exccept for the Parmesan Cheese.
Cook on low for 8 hours.
Serve topped with parmesan cheese.
Czech Kale Pattie
1 lb kale
1 onion, grated
1 egg
2 tablespoons flour
2 bread rolls
2/3 cup shortening
1 1/3 cups fine breadcrumbs
salt and pepper
Boil kale in salted water for 10 minutes; drain.
Soak bread rolls; squeeze dry.
Chop the kale and rolls together finely.
Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
Form into patties.
Roll into remaining bread crumbs; brown in shortening.
1 onion, grated
1 egg
2 tablespoons flour
2 bread rolls
2/3 cup shortening
1 1/3 cups fine breadcrumbs
salt and pepper
Boil kale in salted water for 10 minutes; drain.
Soak bread rolls; squeeze dry.
Chop the kale and rolls together finely.
Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
Form into patties.
Roll into remaining bread crumbs; brown in shortening.
Kale Chips
1 tablespoon apple cider vinegar
2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt w)
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed
Cut kale into 2 to 3 inch pieces.
Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
Try to get all the leaves covered.
Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
Time for baking varies depending on the size of your chips and desired crispness.
The outer edges cook quicker than the pieces from near the stem.
radicalhealth.com
2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt w)
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed
Cut kale into 2 to 3 inch pieces.
Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
Try to get all the leaves covered.
Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
Time for baking varies depending on the size of your chips and desired crispness.
The outer edges cook quicker than the pieces from near the stem.
radicalhealth.com
Kohlrabi & Carrots
1 medium kohlrabi, chopped into 3/4 " cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
Drain.
Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
Add nutmeg and butter.
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
Drain.
Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
Add nutmeg and butter.
Czech Kohlrabi Baked With Ham
1/2 cup butter
8 kohlrabi, diced
salt and pepper
1/2 lb chopped ham
1 tablespoon minced parsley
3 egg yolks
1 cup cream
2 tablespoons flour
1 pinch mace
Melt 6 tablespoons butter.
Add kohlrabi and sauté 10 minutes.
Grease baking dish with remaining butter.
Put in layer of kohlrabi then layer of ham and parsley; season.
Repeat layers.
Ending with kohlrabi.
Mix egg yolks in cream and flour seasonings.
Pour over kohlrabi.
Bake at 350° oven for about 30 minutes.
8 kohlrabi, diced
salt and pepper
1/2 lb chopped ham
1 tablespoon minced parsley
3 egg yolks
1 cup cream
2 tablespoons flour
1 pinch mace
Melt 6 tablespoons butter.
Add kohlrabi and sauté 10 minutes.
Grease baking dish with remaining butter.
Put in layer of kohlrabi then layer of ham and parsley; season.
Repeat layers.
Ending with kohlrabi.
Mix egg yolks in cream and flour seasonings.
Pour over kohlrabi.
Bake at 350° oven for about 30 minutes.
Kohlrabi Slaw
2 small kohlrabi
1 cup radishes
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Peel two small kohlrabi.
Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
Add shredded veggies and toss.
Chill for 30 minutes or more.
1 cup radishes
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Peel two small kohlrabi.
Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
Add shredded veggies and toss.
Chill for 30 minutes or more.
Rutabaga Spice Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 cup cooked and mashed rutabagas
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1/2 cup chopped nuts (optional)
Lemon Butter Icing
1/3 cup softened butter
3 cups icing sugar
1/4 cup lemon juice
1 teaspoon finely grated fresh lemon rind
Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.
1 cup sugar
2 eggs
1 cup cooked and mashed rutabagas
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1/2 cup chopped nuts (optional)
Lemon Butter Icing
1/3 cup softened butter
3 cups icing sugar
1/4 cup lemon juice
1 teaspoon finely grated fresh lemon rind
Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.
Fruity Rutabaga
4 cups peeled diced rutabagas
1/2 cup apple cider or juice
3/4 cup halved cranberries
2 apples, cored and diced
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Cover the rutabaga with water and boil until just tender.
Drain well, and add all the remaining ingredients to the rutabaga.
Simmer, stirring frequently, until well amalgamated.
1/2 cup apple cider or juice
3/4 cup halved cranberries
2 apples, cored and diced
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Cover the rutabaga with water and boil until just tender.
Drain well, and add all the remaining ingredients to the rutabaga.
Simmer, stirring frequently, until well amalgamated.
Pickled Turnip (Lift Makbouse)
2 lbs turnips
2 large beetroots
1 hot pepper
5 cups jalapeno pickling liquid
Blanch turnips in boiling water and then peel them.
Peel the beetroot.
Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.
2 large beetroots
1 hot pepper
5 cups jalapeno pickling liquid
Blanch turnips in boiling water and then peel them.
Peel the beetroot.
Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.
Shaker Turnip Souffle
2 lbs turnips
1 tablespoon sugar
1 onion, sliced
3 tablespoons butter
1 (10 ounce) can cream of mushroom soup
3/4 teaspoon salt
1/2 teaspoon pepper
3 eggs, well beaten
1 cup buttered cracker crumbs
Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well.
Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix.
Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.
1 tablespoon sugar
1 onion, sliced
3 tablespoons butter
1 (10 ounce) can cream of mushroom soup
3/4 teaspoon salt
1/2 teaspoon pepper
3 eggs, well beaten
1 cup buttered cracker crumbs
Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well.
Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix.
Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.
Apple Turnip Casserole
2 apples, cored and sliced into rings (or other baking apple)
1/3 lb turnips, scrubbed, peeled if necessary, ends cut off and cut into thin slices
1/4 teaspoon coriander
1/2 cup apple juice or apple cider
1/4 cup pecans or walnuts, chopped into pieces
In a 1 1/2 quart casserole dish layer the apple slices and the turnip slices.
Dust with the coriander.
Pour in the liquid.
Cover and bake in a 350F degrees oven for 30 minutes.
Uncover and sprinkle with nuts.
Bake for another 10 minutes.
1/3 lb turnips, scrubbed, peeled if necessary, ends cut off and cut into thin slices
1/4 teaspoon coriander
1/2 cup apple juice or apple cider
1/4 cup pecans or walnuts, chopped into pieces
In a 1 1/2 quart casserole dish layer the apple slices and the turnip slices.
Dust with the coriander.
Pour in the liquid.
Cover and bake in a 350F degrees oven for 30 minutes.
Uncover and sprinkle with nuts.
Bake for another 10 minutes.
Turnip Gratin
1 1/2 lbs turnips, cut in 1/8 inch slices
1 clove garlic
3 tablespoons butter
salt and pepper, to taste
1 teaspoon tarragon
1/2 cup grated parmesan cheese
1/2 cup grated swiss cheese
1/2 cup heavy cream
1/4 cup soft breadcrumbs
Boil turnip slices for 2 to 3 minutes.
Rub a medium size casserole dish with clove of garlic, and then butter.
Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
Top with 1/3 of tarragon, parmesan, and swiss cheeses.
Repeat layer steps twice.
Pour cream over top.
Sprinkle breadcrumbs over top.
Using leftover butter, place bits of butter over the top.
Bake at 400 for about 45 minutes.
1 clove garlic
3 tablespoons butter
salt and pepper, to taste
1 teaspoon tarragon
1/2 cup grated parmesan cheese
1/2 cup grated swiss cheese
1/2 cup heavy cream
1/4 cup soft breadcrumbs
Boil turnip slices for 2 to 3 minutes.
Rub a medium size casserole dish with clove of garlic, and then butter.
Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
Top with 1/3 of tarragon, parmesan, and swiss cheeses.
Repeat layer steps twice.
Pour cream over top.
Sprinkle breadcrumbs over top.
Using leftover butter, place bits of butter over the top.
Bake at 400 for about 45 minutes.
Turnip Cake
1/2 lb rice flour (not glutinous rice flour)
2 medium turnips, skinned and shredded
3 Chinese sausage, diced or 3 slices ham, shredded
1 cup dry shrimp
5 dried Chinese mushrooms, soak in warm water,shredded or diced
1 teaspoon fried shallots
Cook shredded turnip with 1 cup of water for 5 minutes.
Add some sugar if turnip is bitter.
Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
Add black or white pepper if desired.
Mix ingredients and rice flour with turnip.
Add salt if desired.
Note: this mixture should not be too thick.
Turnip cake will turn hard if it is too thick.
To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
Cover baking pan with foil paper, pour in mixture.
In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
Put on lid and steam for 50 minutes with high flame.
Chill turnip cake in room temperature.
Slice cake into square or rectangular shape with a cleaver.
Fry in pan with 1 tbspn of oil until golden brown on both sides.
Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
2 medium turnips, skinned and shredded
3 Chinese sausage, diced or 3 slices ham, shredded
1 cup dry shrimp
5 dried Chinese mushrooms, soak in warm water,shredded or diced
1 teaspoon fried shallots
Cook shredded turnip with 1 cup of water for 5 minutes.
Add some sugar if turnip is bitter.
Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
Add black or white pepper if desired.
Mix ingredients and rice flour with turnip.
Add salt if desired.
Note: this mixture should not be too thick.
Turnip cake will turn hard if it is too thick.
To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
Cover baking pan with foil paper, pour in mixture.
In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
Put on lid and steam for 50 minutes with high flame.
Chill turnip cake in room temperature.
Slice cake into square or rectangular shape with a cleaver.
Fry in pan with 1 tbspn of oil until golden brown on both sides.
Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
Fried Apples
8 apples, peeled,cored and sliced
1/4 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 tablespoon lemon juice
1/4 cup sugar
Melt butter in saucepan and add remainder of ingredients.
Simmer until apples are tender about 20-25 minutes .
1/4 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 tablespoon lemon juice
1/4 cup sugar
Melt butter in saucepan and add remainder of ingredients.
Simmer until apples are tender about 20-25 minutes .
Tomato Soup
14 quarts ripe tomatoes
14 tablespoons flour
7 medium onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
WASH; cut up tomatoes.
Chop onions, celery, parsley, bay leaves.
Add to tomatoes; cook until celery is tender.
Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice.
Add to boiling soup; stir to prevent scorching.
Add salt, sugar and pepper.
For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar.
Put on cap, screwing the band firmly tight.
Process in water bath 15 minutes.
14 tablespoons flour
7 medium onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
WASH; cut up tomatoes.
Chop onions, celery, parsley, bay leaves.
Add to tomatoes; cook until celery is tender.
Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice.
Add to boiling soup; stir to prevent scorching.
Add salt, sugar and pepper.
For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar.
Put on cap, screwing the band firmly tight.
Process in water bath 15 minutes.
Tomato Marmalade
3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon sticks
REMOVE peel from tomatoes and cut in small pieces.
Slice oranges and lemons very thin and quarter the slices.
Pour off juice from the tomatoes.
Add sugar.
Stir until the sugar is dissolved.
Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
Place mixture over high heat and boil rapidly, stirring often.
Cook until clear and thick (about 50 minutes).
Pour into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes.
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon sticks
REMOVE peel from tomatoes and cut in small pieces.
Slice oranges and lemons very thin and quarter the slices.
Pour off juice from the tomatoes.
Add sugar.
Stir until the sugar is dissolved.
Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
Place mixture over high heat and boil rapidly, stirring often.
Cook until clear and thick (about 50 minutes).
Pour into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes.
Tomato Conserve
18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)
Cook tomatoes 45 minutes.
Add sugar, lemon, and ginger.
Cook until thick and smooth.
Pour into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes.
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)
Cook tomatoes 45 minutes.
Add sugar, lemon, and ginger.
Cook until thick and smooth.
Pour into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes.
Tomato Sauce
8 large fresh tomatoes (diced in small pieces)
1/2 cup Italian olive oil
8 cloves fresh garlic (chopped or minced)
3/4 cup fresh basil (minced)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red peppers
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add garlic and cook until tender.
Add fresh tomatoes and cook until just heated through.
Stir in basil and salt.
Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese.
This tomato sauce recipe makes enough for about 6 servings Don't over cook the tomatoes, keep them aldente!
1/2 cup Italian olive oil
8 cloves fresh garlic (chopped or minced)
3/4 cup fresh basil (minced)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red peppers
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add garlic and cook until tender.
Add fresh tomatoes and cook until just heated through.
Stir in basil and salt.
Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese.
This tomato sauce recipe makes enough for about 6 servings Don't over cook the tomatoes, keep them aldente!
Tomato Paste
48 large tomatoes
2 teaspoons salt
Peel, core and chop tomatoes.
Measure to 8 quarts.
Add salt.
Place in a large stainless or enamel pot and simmer for 1 hour.
Remove and put through a food mill.
Return to pot and continue to cook-around 2 hours-or until it holds it's shape-like tomato paste.
Spoon into clean hot jars leaving 1/4 inch head space.
Process in a boiling water bath for 30 minutes at altitudes up to 1000 feet.
2 teaspoons salt
Peel, core and chop tomatoes.
Measure to 8 quarts.
Add salt.
Place in a large stainless or enamel pot and simmer for 1 hour.
Remove and put through a food mill.
Return to pot and continue to cook-around 2 hours-or until it holds it's shape-like tomato paste.
Spoon into clean hot jars leaving 1/4 inch head space.
Process in a boiling water bath for 30 minutes at altitudes up to 1000 feet.
Tomato Jam
3 lbs fully ripe tomatoes
1 lemon, sliced very thin
1 package powdered fruit pectin
4 cups sugar
Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
Measure-you want 3 cups of pulp.
Put pulp, lemons and pectin in a large pot-stainless or enamel.
Bring to a full boil stirring constantly.
Add sugar and boil rapidly for another 3 min.
Cool for 5 min, stirring often.
Ladle into clean, hot jars leaving 1/4 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.
1 lemon, sliced very thin
1 package powdered fruit pectin
4 cups sugar
Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
Measure-you want 3 cups of pulp.
Put pulp, lemons and pectin in a large pot-stainless or enamel.
Bring to a full boil stirring constantly.
Add sugar and boil rapidly for another 3 min.
Cool for 5 min, stirring often.
Ladle into clean, hot jars leaving 1/4 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.
Depression Tomato Cakes
1 can chopped tomatoes, do not drain or 2-3 chopped fresh tomatoes, do not drain
2 packages saltine crackers
1/2 medium onion, chopped
salt and pepper
Empty tomatoes into medium-to-large bowl.
Add chopped onion, salt and pepper, and crushed saltines.
Mix well.
Let set in refrigerator for 15-30 minutes.
Mix again and form mixture into cakes, then fry on both sides (preferably in lard or solid vegetable shortening) until golden brown on each side.
Serve as main dish for a light meal or a side dish--great with macaroni and cheese!
2 packages saltine crackers
1/2 medium onion, chopped
salt and pepper
Empty tomatoes into medium-to-large bowl.
Add chopped onion, salt and pepper, and crushed saltines.
Mix well.
Let set in refrigerator for 15-30 minutes.
Mix again and form mixture into cakes, then fry on both sides (preferably in lard or solid vegetable shortening) until golden brown on each side.
Serve as main dish for a light meal or a side dish--great with macaroni and cheese!
Tomato Relish
18 firm ripe tomatoes
1 stalk celery
4 medium onions
2 sweet green peppers
2 sweet red peppers
1/3 cup salt
2 1/4 cups granulated sugar
1/2 teaspoon cloves, ground
2 teaspoons cinnamon
1/2 teaspoon black pepper
2 tablespoons mustard seeds, tied in bag
1 1/2 cups apple cider vinegar
Peel tomatoes, then chop into small pieces.
Chop celery, onions, and peppers into fine pieces.If you use only green or red peppers be sure total amount of peppers equals 4 medium peppers.
Mix together the vegetables and salt.
Place in refrigerator overnight.
Drain thoroughly in the morning. Rinse once with fresh water, drain again.
Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes.
Add vegetables and return to a boil.
Simmer for 10 more minutes, stirring occasionally.
Remove cheesecloth bag holding mustard seeds or allow seeds to be added into mix if desired for texture.
Spoon into hot sterilized jars and seal. Process in 10 min water bath for alt. of 2500 ft. Remove and cool.
1 stalk celery
4 medium onions
2 sweet green peppers
2 sweet red peppers
1/3 cup salt
2 1/4 cups granulated sugar
1/2 teaspoon cloves, ground
2 teaspoons cinnamon
1/2 teaspoon black pepper
2 tablespoons mustard seeds, tied in bag
1 1/2 cups apple cider vinegar
Peel tomatoes, then chop into small pieces.
Chop celery, onions, and peppers into fine pieces.If you use only green or red peppers be sure total amount of peppers equals 4 medium peppers.
Mix together the vegetables and salt.
Place in refrigerator overnight.
Drain thoroughly in the morning. Rinse once with fresh water, drain again.
Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes.
Add vegetables and return to a boil.
Simmer for 10 more minutes, stirring occasionally.
Remove cheesecloth bag holding mustard seeds or allow seeds to be added into mix if desired for texture.
Spoon into hot sterilized jars and seal. Process in 10 min water bath for alt. of 2500 ft. Remove and cool.
Tomato Salad
4 tomatoes, chopped
1 cup corn kernels
2 green onions, chopped
2 tablespoons fresh basil, chopped
1 tablespoon parsley
2 tablespoons balsamic vinegar
salt and pepper
1/2 teaspoon honey mustard
Mix all ingredients together and let marinate 20 minutes at room temperature.
1 cup corn kernels
2 green onions, chopped
2 tablespoons fresh basil, chopped
1 tablespoon parsley
2 tablespoons balsamic vinegar
salt and pepper
1/2 teaspoon honey mustard
Mix all ingredients together and let marinate 20 minutes at room temperature.
Blueberry Goat Cheese Tart
1/2 lb softened goat cheese
1/2 cup white sugar
3 eggs, beaten
1 teaspoon orange zest (grated)
1 teaspoon vanilla
1/2 cup sour cream
1 cup fresh blueberries
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake 350 for 30 minutes.
1/2 cup white sugar
3 eggs, beaten
1 teaspoon orange zest (grated)
1 teaspoon vanilla
1/2 cup sour cream
1 cup fresh blueberries
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake 350 for 30 minutes.
Homemade Goat Cheese
1 gallon goat's milk (unpasteurized)
1 quart buttermilk
3/4 teaspoon liquid rennin or 1 rennin tablets (available in health food stores)
olive oil, for seasoning
salt, to taste
pepper, to taste
In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.
Heat over low heat to 180 degrees.
Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.
Line a colander with several layers of cheesecloth and ladle curds into colander with large spoon.
Discard whey.
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
Remove from cheesecloth and season to taste with olive oil, salt and pepper.
1 quart buttermilk
3/4 teaspoon liquid rennin or 1 rennin tablets (available in health food stores)
olive oil, for seasoning
salt, to taste
pepper, to taste
In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.
Heat over low heat to 180 degrees.
Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.
Line a colander with several layers of cheesecloth and ladle curds into colander with large spoon.
Discard whey.
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
Remove from cheesecloth and season to taste with olive oil, salt and pepper.
Mini Goat Cheesecakes
1 tablespoon unsalted butter, melted, plus extra for buttering tin
1/2 cup fresh breadcrumbs (recipe also posted)
1/2 cup very finely chopped toasted walnuts
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh goat cheese, softened
1/4 lb cream cheese, softened
1 large egg, lightly beaten
1 tablespoon snipped fresh chives
Preheat oven to 350-degrees.
Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
Stir with a fork until thoroughly combined.
Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
Beat in the egg, chives, and remaining salt and pepper.
Divide between the wells and smooth the tops with a knife.
Bake until puffed, about 15 minutes.
Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
1/2 cup fresh breadcrumbs (recipe also posted)
1/2 cup very finely chopped toasted walnuts
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh goat cheese, softened
1/4 lb cream cheese, softened
1 large egg, lightly beaten
1 tablespoon snipped fresh chives
Preheat oven to 350-degrees.
Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
Stir with a fork until thoroughly combined.
Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
Beat in the egg, chives, and remaining salt and pepper.
Divide between the wells and smooth the tops with a knife.
Bake until puffed, about 15 minutes.
Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
Pot of Gold Soup
1 head cauliflower, golden roasted
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
Blend in blender or hand immersion blender.
Add chicken and rice to heat.
Season to taste with salt a pepper. Garnish with scallions.
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
Blend in blender or hand immersion blender.
Add chicken and rice to heat.
Season to taste with salt a pepper. Garnish with scallions.
Crock Pot Chicken & Beans & Greens
8 chicken tenderloins
15 ounces white beans, drained and rinsed
4 cups baby spinach leaves, well-rinsed
15 ounces fat free chicken broth
1 cup red onions, sliced
2 tablespoons garlic, minced
1/2 cup parmesan cheese
1 teaspoon dried rosemary
1 tablespoon dried Italian seasoning
Slice the onion.
Mince the garlic.
Drain and rinse the beans.
Clean the spinach.
Layer the onion, garlic, beans and spinach in the bottom of the crock pot.
Pour the chicken broth over the ingredients. Make sure the spinach is submerged in the chicken broth.
Place the chicken on top of the ingredients.
Season well with salt, pepper, rosemary and italian seasoning.
Sprinkle the parmesan cheese over all ingredients.
Cook on low for 6 to 8 hours.
Serve over toasted garlic bread.
15 ounces white beans, drained and rinsed
4 cups baby spinach leaves, well-rinsed
15 ounces fat free chicken broth
1 cup red onions, sliced
2 tablespoons garlic, minced
1/2 cup parmesan cheese
1 teaspoon dried rosemary
1 tablespoon dried Italian seasoning
Slice the onion.
Mince the garlic.
Drain and rinse the beans.
Clean the spinach.
Layer the onion, garlic, beans and spinach in the bottom of the crock pot.
Pour the chicken broth over the ingredients. Make sure the spinach is submerged in the chicken broth.
Place the chicken on top of the ingredients.
Season well with salt, pepper, rosemary and italian seasoning.
Sprinkle the parmesan cheese over all ingredients.
Cook on low for 6 to 8 hours.
Serve over toasted garlic bread.
Mandarin Chicken
1 lb boneless chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ginger
2 eggs, beaten
canola oil (enough for frying)
1/2 green pepper
1/2 red pepper
1 small onion
1 tablespoon oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 cup ketchup
1/4 teaspoon salt
1 tablespoon cornstarch
1 (11 ounce) can mandarin oranges, reserve 6 tbsp syrup from oranges
Cut up chicken into 1 inch pieces.
Combine flour, salt, pepper and ginger in a bowl.
Dredge chicken in egg and then seasoned flour.
In a large frying pan or wok heat canola oil and fry chicken until golden brown.
Set chicken aside.
In another large pan, heat 1 tbsp of oil.
Sautee onion and peppers until slightly softened.
Add ketchup, vinegar, brown sugar and salt.
Blend cornstarch and mandarin orange syrup. Stir into sauce.
Cook and stir until thickened.
Add chicken to sauce. Stir and heat through.
Add mandarin oranges.
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ginger
2 eggs, beaten
canola oil (enough for frying)
1/2 green pepper
1/2 red pepper
1 small onion
1 tablespoon oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 cup ketchup
1/4 teaspoon salt
1 tablespoon cornstarch
1 (11 ounce) can mandarin oranges, reserve 6 tbsp syrup from oranges
Cut up chicken into 1 inch pieces.
Combine flour, salt, pepper and ginger in a bowl.
Dredge chicken in egg and then seasoned flour.
In a large frying pan or wok heat canola oil and fry chicken until golden brown.
Set chicken aside.
In another large pan, heat 1 tbsp of oil.
Sautee onion and peppers until slightly softened.
Add ketchup, vinegar, brown sugar and salt.
Blend cornstarch and mandarin orange syrup. Stir into sauce.
Cook and stir until thickened.
Add chicken to sauce. Stir and heat through.
Add mandarin oranges.
Crock Pot Salsa Cornbread
17 ounces corn muffin mix
15 ounces creamed corn
2 eggs
1 cup sour cream
4 1/2 ounces chopped green chilies
2 tablespoons soft butter
1/4 cup chunky salsa
Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
Pour batter into a generously buttered crock pot.
Spoon salsa over the top and cut into the batter.
Cover and cook on high for about 2 1/2 hours.
Turn heat off and let cool with lid ajar, for about 15 minutes.
Loosen sides with a knife and invert onto a large plate.
Garnish with sour cream and chopped green onion (optional).
15 ounces creamed corn
2 eggs
1 cup sour cream
4 1/2 ounces chopped green chilies
2 tablespoons soft butter
1/4 cup chunky salsa
Combine corn muffin mix, creamed corn, eggs, sour cream, chiles, and butter.
Pour batter into a generously buttered crock pot.
Spoon salsa over the top and cut into the batter.
Cover and cook on high for about 2 1/2 hours.
Turn heat off and let cool with lid ajar, for about 15 minutes.
Loosen sides with a knife and invert onto a large plate.
Garnish with sour cream and chopped green onion (optional).
Chuckwagon Beans
2 cups dried red beans or pink beans or pinto beans
5 cups cold water
1 smoked ham hock or smoked pork, neck bone
1/4 cup vegetable oil
1 large onion, finely chopped
2 tablespoons tomato paste
2 garlic cloves, minced
1-3 jalapeno pepper, seeded and finely chopped
1/2-1 teaspoon salt
1/4 cup cilantro, coursely chopped
tortilla chips
Rinse beans thoroughly with cold water.
Combine beans, water, and ham hock in dutch overn. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeno peppers to onion, stirring well for approximately 30 seconds.
Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
Add cilantro to beans and serve with chips.
5 cups cold water
1 smoked ham hock or smoked pork, neck bone
1/4 cup vegetable oil
1 large onion, finely chopped
2 tablespoons tomato paste
2 garlic cloves, minced
1-3 jalapeno pepper, seeded and finely chopped
1/2-1 teaspoon salt
1/4 cup cilantro, coursely chopped
tortilla chips
Rinse beans thoroughly with cold water.
Combine beans, water, and ham hock in dutch overn. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeno peppers to onion, stirring well for approximately 30 seconds.
Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
Add cilantro to beans and serve with chips.
Breaded Baked Tomatoes
3-4 medium tomatoes
1-2 cup breadcrumbs
1-2 teaspoon asafetida powder (to taste)
pepper
salt
butter or vegetable oil
Lightly grease baking pan.
Core tomatoes and cut them in half, place in pan.
Apply seasonings evenly and sprinkle chili on tomatoes if so desired.
Drizzle tomatoes with oil or butter.
Cover tomatoes liberally with breadcrumbs.
Bake at 425 for 20-30 minutes.
Serve with cous cous or rice.
1-2 cup breadcrumbs
1-2 teaspoon asafetida powder (to taste)
pepper
salt
butter or vegetable oil
Lightly grease baking pan.
Core tomatoes and cut them in half, place in pan.
Apply seasonings evenly and sprinkle chili on tomatoes if so desired.
Drizzle tomatoes with oil or butter.
Cover tomatoes liberally with breadcrumbs.
Bake at 425 for 20-30 minutes.
Serve with cous cous or rice.
Funeral Potatoes
15 1/2 ounces cream soup (I use one chicken and one celery soup)
1/2 teaspoon melted butter
2/3 (15 1/2 ounce) can water (use soup can)
8 ounces Cheez Whiz (Jalapeno Cheez Whiz is good, too)
8 ounces sour cream
salt and pepper
6 cups potatoes, cooked
Combine all ingredients and mix with:.
6 cups diced cooked potatoes (Use 6-8 baked potatoes, or 2 lbs frozen diced potatoes).
Mix 2 cups bread crumbs (or crush corn flakes or potato chips) with another 1/2 cube melted butter. Sprinkle on top of potatoes and bake for 45 minutes at 350.
1/2 teaspoon melted butter
2/3 (15 1/2 ounce) can water (use soup can)
8 ounces Cheez Whiz (Jalapeno Cheez Whiz is good, too)
8 ounces sour cream
salt and pepper
6 cups potatoes, cooked
Combine all ingredients and mix with:.
6 cups diced cooked potatoes (Use 6-8 baked potatoes, or 2 lbs frozen diced potatoes).
Mix 2 cups bread crumbs (or crush corn flakes or potato chips) with another 1/2 cube melted butter. Sprinkle on top of potatoes and bake for 45 minutes at 350.
Cole Slaw
1 head cabbage, shredded
3 carrots, grated
1/2 cup jfg mayonnaise
4 tablespoons sp bread & butter pickle juice
2 tablespoons sugar
salt
pepper
In large bowl shred cabbage & grade carrots.Set aside.
Mix next 3 ingredeints together.
Add to cabbage & carrots and mix well. Salt & pepper to taste.Chill for about 1 hour before servering.
3 carrots, grated
1/2 cup jfg mayonnaise
4 tablespoons sp bread & butter pickle juice
2 tablespoons sugar
salt
pepper
In large bowl shred cabbage & grade carrots.Set aside.
Mix next 3 ingredeints together.
Add to cabbage & carrots and mix well. Salt & pepper to taste.Chill for about 1 hour before servering.
Southern Tomato Pie
3 tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1/4 cup onions, chopped
2 cups cheddar cheese, shredded
1/2 cup mayonnaise
1 unbaked pie shell
Bake pie shell for 5 minutes at 425 degrees.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake 350 degrees for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve.).
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1/4 cup onions, chopped
2 cups cheddar cheese, shredded
1/2 cup mayonnaise
1 unbaked pie shell
Bake pie shell for 5 minutes at 425 degrees.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake 350 degrees for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve.).
Parsnip and Bacon Cake
4 parsnips, topped and tailed, and chopped into pieces
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)
Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly.
Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat.
Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
Cook it for a few minutes.
Carefully loosen the 'cake' and slide it onto a plate.
Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)
Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly.
Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat.
Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
Cook it for a few minutes.
Carefully loosen the 'cake' and slide it onto a plate.
Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.
Old Fashioned Chocolate Cake
Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
Glossy chocolate Icing
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
Preheat oven to 350 with rack in the center.
Spray two 8" round cake pans with nonstick spray.
Whisk dry cake ingredients together in a large mixing bowl.
Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
Add to the dry ingredients and whisk until combined- a few lumps are ok.
Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
Cool cakes for 15 minutes on a rack, then invert them onto the rack.
Leave upside down until completely cooled before frosting them.
To make icing, melt butter in large saucepan over medium heat.
Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL.
Take mixture off the heat, and add vanilla.
Cool at room temperature until spreadable (up to three hours).
If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
Glossy chocolate Icing
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
Preheat oven to 350 with rack in the center.
Spray two 8" round cake pans with nonstick spray.
Whisk dry cake ingredients together in a large mixing bowl.
Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
Add to the dry ingredients and whisk until combined- a few lumps are ok.
Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
Cool cakes for 15 minutes on a rack, then invert them onto the rack.
Leave upside down until completely cooled before frosting them.
To make icing, melt butter in large saucepan over medium heat.
Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL.
Take mixture off the heat, and add vanilla.
Cool at room temperature until spreadable (up to three hours).
If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
Fudgy Orange Zucchini Cake With Orange Glaze
Cake
1 1/2 cups all-purpose flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup butter, room temperature
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
Orange Glace
1 1/4 cups powdered sugar
1/4 cup fresh orange juice
1 teaspoon vanilla
Preheat oven to 350°F.
Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, cream the butter and sugar until fluffy.
Add the eggs, milk and vanilla to the butter mixture.
Stir in dry ingredients and mix until blended.
Fold in zucchini, orange zest and nuts.
Pour into a greased and floured bundt pan.
Bake 50-60 minutes.
Allow cake to cool for 15 minutes before turning out onto a rack.
To make glaze, wisk together the powdered sugar, orange juice and vanilla.
Drizzle over warm cake.
1 1/2 cups all-purpose flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup butter, room temperature
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
Orange Glace
1 1/4 cups powdered sugar
1/4 cup fresh orange juice
1 teaspoon vanilla
Preheat oven to 350°F.
Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, cream the butter and sugar until fluffy.
Add the eggs, milk and vanilla to the butter mixture.
Stir in dry ingredients and mix until blended.
Fold in zucchini, orange zest and nuts.
Pour into a greased and floured bundt pan.
Bake 50-60 minutes.
Allow cake to cool for 15 minutes before turning out onto a rack.
To make glaze, wisk together the powdered sugar, orange juice and vanilla.
Drizzle over warm cake.
1896 One Pound-Pound Cake
1 lb butter
1 lb sugar
1 lb flour
1/2 teaspoon mace
10 whole eggs (seperated)
2 tablespoons brandy
Cream butter and sugar.
Add egg yolks, beat until thick and lemon colored.
In seperate bowl, beat egg whites until stiff peaks form.
Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
Beat vigorously for 5 minutes.
Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
1 lb sugar
1 lb flour
1/2 teaspoon mace
10 whole eggs (seperated)
2 tablespoons brandy
Cream butter and sugar.
Add egg yolks, beat until thick and lemon colored.
In seperate bowl, beat egg whites until stiff peaks form.
Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
Beat vigorously for 5 minutes.
Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Cherry Clafoutis
3 cups cherries, pitted
4 eggs
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla (or kirsch)
1 1/2 cups milk
icing sugar
Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
Process until smooth.
Pour batter over top of cherries.
Bake in a 350F oven for about 90 minutes.
Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
Let cake cool in pan until lukewarm.
Sprinkle with icing sugar and serve.
Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
4 eggs
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla (or kirsch)
1 1/2 cups milk
icing sugar
Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
Process until smooth.
Pour batter over top of cherries.
Bake in a 350F oven for about 90 minutes.
Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
Let cake cool in pan until lukewarm.
Sprinkle with icing sugar and serve.
Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
Hazelnut Cake
3 eggs
3/4 cup sugar, brown makes the flavour more intense
200 g ground hazelnuts or mixed nuts
Put oven to 200°C (or 390°F).
Butter and flour a loaf tin.
For gluten intolerants, use grounded nuts for this step.
"Cream” egg and sugar together for 10 minutes to get a yellow and fluffy batter.
Fold in the ground nuts.
Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
Let cool slightly and tip out of the tin; let cool completely.
3/4 cup sugar, brown makes the flavour more intense
200 g ground hazelnuts or mixed nuts
Put oven to 200°C (or 390°F).
Butter and flour a loaf tin.
For gluten intolerants, use grounded nuts for this step.
"Cream” egg and sugar together for 10 minutes to get a yellow and fluffy batter.
Fold in the ground nuts.
Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
Let cool slightly and tip out of the tin; let cool completely.
Apple Kuchen
For the Cake
3/4 cup granulated sugar
1/4 cup soft shortening (Crisco, etc.)
1 large egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Topping
2-3 apples
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 375.
Lightly grease and flour a cake pan: 7"x11" (you can substitute an 8" or 9" square cake pan if needed).
Pare and core the apples and slice them thinly (about 1/4" to 1/2" thick). Mix the cinnamon and sugar and set aside.
For the cake batter:.
Cream the 3/4 cup of sugar, the shortening, and egg together until fluffy. Gradually add the milk.
Sift the flour, baking powder, and baking soda together and stir into the first mixture.
Spread the batter in the prepared cake pan.
Arrange the apples on top of the batter in rows, overlapping slightly. Sprinkle the cinnamon sugar over the apples.
Bake @ 375 for 35 to 40 minutes.
3/4 cup granulated sugar
1/4 cup soft shortening (Crisco, etc.)
1 large egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Topping
2-3 apples
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 375.
Lightly grease and flour a cake pan: 7"x11" (you can substitute an 8" or 9" square cake pan if needed).
Pare and core the apples and slice them thinly (about 1/4" to 1/2" thick). Mix the cinnamon and sugar and set aside.
For the cake batter:.
Cream the 3/4 cup of sugar, the shortening, and egg together until fluffy. Gradually add the milk.
Sift the flour, baking powder, and baking soda together and stir into the first mixture.
Spread the batter in the prepared cake pan.
Arrange the apples on top of the batter in rows, overlapping slightly. Sprinkle the cinnamon sugar over the apples.
Bake @ 375 for 35 to 40 minutes.
Amish Ho Ho Cake
1 cup milk
3 tablespoons flour
1/2 cup white sugar
1/2 cup margarine
1 cup Crisco shortening
1 pinch salt
1 teaspoon vanilla
TOPPING
2-3 tablespoons butter
2 tablespoons cocoa powder
1/4 cup boiling water
powdered sugar
Cook .1 cup milk, 3 tbls flour and 1/2 cup white sugar -- leave the lid on so no skin forms -- cool and mix together the following -- 1/2 cup margarine, 1/2 cup sugar, 1 cup crisco shortening,pinch of slat and 1 tsp vanilla --
add to first mixture and beat well.
you can spread this between the two layers of cake, or cut each layer in half and you would have 3 layers of filling instead of one.
to prepare the topping ingredients.
melt butter and add cocoa powder and blend.add 1/4 cup boiling water and powdered sugar til thick enough --
pour over cake -- make it thin enough so it will drip over the edges.
3 tablespoons flour
1/2 cup white sugar
1/2 cup margarine
1 cup Crisco shortening
1 pinch salt
1 teaspoon vanilla
TOPPING
2-3 tablespoons butter
2 tablespoons cocoa powder
1/4 cup boiling water
powdered sugar
Cook .1 cup milk, 3 tbls flour and 1/2 cup white sugar -- leave the lid on so no skin forms -- cool and mix together the following -- 1/2 cup margarine, 1/2 cup sugar, 1 cup crisco shortening,pinch of slat and 1 tsp vanilla --
add to first mixture and beat well.
you can spread this between the two layers of cake, or cut each layer in half and you would have 3 layers of filling instead of one.
to prepare the topping ingredients.
melt butter and add cocoa powder and blend.add 1/4 cup boiling water and powdered sugar til thick enough --
pour over cake -- make it thin enough so it will drip over the edges.
"Don't Knock It Until You Try It" Beet Cake
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts
Heat oven to 350 °, grease and flour 13x9 baking pan.
Beat eggs, sugar and oil until light and fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add to egg mixture and mix well.
Add vanilla, beets and walnuts.
Beat for 1 minute on medium speed.
Pour into pan, bake for 45 minutes, or until a pick comes out clean.
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts
Heat oven to 350 °, grease and flour 13x9 baking pan.
Beat eggs, sugar and oil until light and fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add to egg mixture and mix well.
Add vanilla, beets and walnuts.
Beat for 1 minute on medium speed.
Pour into pan, bake for 45 minutes, or until a pick comes out clean.
Black Cake - Caribbean Christmas Cake
1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts, of your choice (unsalted) or nuts, of your choice
1/2 lb prunes, chopped
1 lb raisins
1 freshly grated lime, zest of or lemon, zest of
Preheat oven to 325F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
Remove cake from pan when cool.
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts, of your choice (unsalted) or nuts, of your choice
1/2 lb prunes, chopped
1 lb raisins
1 freshly grated lime, zest of or lemon, zest of
Preheat oven to 325F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
Remove cake from pan when cool.
Sunshine Cake
CAKE or LOAF
2 eggs
100 g brown sugar
1 lemon, zest of
120 ml olive oil (about 1/2 cup)
220 g self raising flour
1 teaspoon baking powder
1 pinch salt
1 large ripe banana (mashed, about 1/2 cup)
160 g grated carrots (1 large, mine made 1 cup)
180 g crushed pineapple (this is equal to one 225g can well drained)
100 g pecans or walnuts (chopped, about 2/3cup)
ICING
250 g low-fat cream cheese (at room temp)
1/2 cup icing sugar (powdered sugar)
1 tablespoon lemon juice
1 teaspoon lemon zest
pecans or walnut pieces, to decorate
Preheat the oven to 180'C.
For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
In a large bowl beat the eggs, sugar and lemon zest together until creamy.
Slowly add the oil while beating continuously.
Sift the flour, salt, and baking powder together and stir into the creamed mixture.
Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
Spoon mix into prepared tin and bake for 55-60mins or until firm to the touch.
Remove from the oven and allow to sit for 10 mins before turning out onto a cooling rack.
Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
ICING:.
In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
Spread over the cooled cake and decorate with pecan or walnut pieces.
2 eggs
100 g brown sugar
1 lemon, zest of
120 ml olive oil (about 1/2 cup)
220 g self raising flour
1 teaspoon baking powder
1 pinch salt
1 large ripe banana (mashed, about 1/2 cup)
160 g grated carrots (1 large, mine made 1 cup)
180 g crushed pineapple (this is equal to one 225g can well drained)
100 g pecans or walnuts (chopped, about 2/3cup)
ICING
250 g low-fat cream cheese (at room temp)
1/2 cup icing sugar (powdered sugar)
1 tablespoon lemon juice
1 teaspoon lemon zest
pecans or walnut pieces, to decorate
Preheat the oven to 180'C.
For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
In a large bowl beat the eggs, sugar and lemon zest together until creamy.
Slowly add the oil while beating continuously.
Sift the flour, salt, and baking powder together and stir into the creamed mixture.
Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
Spoon mix into prepared tin and bake for 55-60mins or until firm to the touch.
Remove from the oven and allow to sit for 10 mins before turning out onto a cooling rack.
Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
ICING:.
In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
Spread over the cooled cake and decorate with pecan or walnut pieces.
Hornet's Nest Cake
1 (3 ounce) box cook & serve vanilla pudding mix (do not use instant)
2 cups milk
1 (18 1/4 ounce) box yellow cake mix
1 cup butterscotch chips
1 cup chopped nuts, of your choice (walnuts are good with this)
Cook pudding with the milk as directed on package and let it cool.
Preheat oven to 350.
Spray a 9x13x2" baking pan with non-stick spray.
Combine the prepared pudding and the dry cake mix, mixing until well blended.
Spread batter in the prepared pan.
Sprinkle top evenly with the nuts and the butterscotch chips.
Bake for 25 minutes.
Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.
2 cups milk
1 (18 1/4 ounce) box yellow cake mix
1 cup butterscotch chips
1 cup chopped nuts, of your choice (walnuts are good with this)
Cook pudding with the milk as directed on package and let it cool.
Preheat oven to 350.
Spray a 9x13x2" baking pan with non-stick spray.
Combine the prepared pudding and the dry cake mix, mixing until well blended.
Spread batter in the prepared pan.
Sprinkle top evenly with the nuts and the butterscotch chips.
Bake for 25 minutes.
Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.
Rabbit Breakfast Sausage
1 dressed rabbit (6 lbs.) de-boned and cut up
2 tsp. salt
1-1/2 tsp. sage
1-1/4 tsp. white pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup finely chopped peeled tart apple
2 TBS cooking oil
Directions: In a bowl, combine the first 6 ingredients and mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in apple. Shape into 16 patties about 3 inches each. Heat the oil in a skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink.
2 tsp. salt
1-1/2 tsp. sage
1-1/4 tsp. white pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup finely chopped peeled tart apple
2 TBS cooking oil
Directions: In a bowl, combine the first 6 ingredients and mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in apple. Shape into 16 patties about 3 inches each. Heat the oil in a skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink.
Crock Pot Rabbit Stew
1 rabbit
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour
Grind pepper over the rabbit and place in the crock pot.
Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
Give it a good stir and allow to rest 10-15 minutes before serving.
At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour
Grind pepper over the rabbit and place in the crock pot.
Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
Give it a good stir and allow to rest 10-15 minutes before serving.
At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.
Brunswick Stew
2 quarts turkey stock
2 lbs turkey meat
1 rabbit (cut up) (optional)
1 squirrel (optional)
3 quarts tomatoes (canned)
5 onions (chopped)
1 tablespoon butter
5 potatoes (pealed and cubed)
1 lb baby lima beans
1 1/2 lbs white shoepeg corn
1/2 cup sugar
1 teaspoon fresh ground pepper
Put stock, meat, and tomatoes in large stock pot and simmer gently.
Add potatoes.
Saute onions in butter and add to pot.
Simmer this for 3 to 5 hours.
Add limas, corn, sugar, and pepper last 30 minutes of cooking.
Stir frequently to keep from scorching bottom of pan, or put on "reducer".
Correct seasoning and serve.
2 lbs turkey meat
1 rabbit (cut up) (optional)
1 squirrel (optional)
3 quarts tomatoes (canned)
5 onions (chopped)
1 tablespoon butter
5 potatoes (pealed and cubed)
1 lb baby lima beans
1 1/2 lbs white shoepeg corn
1/2 cup sugar
1 teaspoon fresh ground pepper
Put stock, meat, and tomatoes in large stock pot and simmer gently.
Add potatoes.
Saute onions in butter and add to pot.
Simmer this for 3 to 5 hours.
Add limas, corn, sugar, and pepper last 30 minutes of cooking.
Stir frequently to keep from scorching bottom of pan, or put on "reducer".
Correct seasoning and serve.
Fried Rabbit
2 young rabbits (approximately 3 pounds each)
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 teaspoon salt
1/2 cup butter
salt and pepper, to taste
currant jelly, for garnish
1 tablespoon parsley, minced
Wash dressed rabbit with water and cut into serving pieces.
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
Place on a heated serving platter.
To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
Bring to a boil, stirring constantly, and season with salt and pepper.
Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.
2 egg yolks, slightly beaten
3 cups milk
1 1/4 cups flour
1 teaspoon salt
1/2 cup butter
salt and pepper, to taste
currant jelly, for garnish
1 tablespoon parsley, minced
Wash dressed rabbit with water and cut into serving pieces.
Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
Place on a heated serving platter.
To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
Bring to a boil, stirring constantly, and season with salt and pepper.
Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.
Slow Cooked Rabbit
1 wild rabbit [cleaned, in pieces] 2 T. butter
2 cloves garlic [minced] 1 onion [chopped]
Dash of salt 2 C. Water
4 T. brown sugar 1 T. chili powder
4 T. Worcestershire sauce 4 T. vinegar
1 tsp. Tabasco 1 C. catsup
Place rabbit pieces in slow cooker. In saucepan, put all other ingredients; bring to boil for 1 minute. Pour sauce over rabbit in slow cooker. Turn on low heat for 6-7 hours until tender.
2 cloves garlic [minced] 1 onion [chopped]
Dash of salt 2 C. Water
4 T. brown sugar 1 T. chili powder
4 T. Worcestershire sauce 4 T. vinegar
1 tsp. Tabasco 1 C. catsup
Place rabbit pieces in slow cooker. In saucepan, put all other ingredients; bring to boil for 1 minute. Pour sauce over rabbit in slow cooker. Turn on low heat for 6-7 hours until tender.
Sunday, August 19, 2007
Cream of Brocolli Soup
3 cups (750 ml)blanched, coursely cut broccoli
1 small onion, finely chopped
3 - 4 Tbsp.(50 - 75 ml) butter or margerine
3 - 4 Tbsp.(50 - 75ml) flour
4 cups (1 litre) chicken broth
1 cup (250 ml) heavy cream
In a heavy saucepan, melt the butter. Add the broccoli and onions, cooking until onions are soft. Stir in flour, blending well, add chicken broth. Simmer ten minutes, then remove from heat, and blend in a blender (or use a hand blender) until smooth. Slowly add the cream. Enjoy with fresh crusty buns!
1 small onion, finely chopped
3 - 4 Tbsp.(50 - 75 ml) butter or margerine
3 - 4 Tbsp.(50 - 75ml) flour
4 cups (1 litre) chicken broth
1 cup (250 ml) heavy cream
In a heavy saucepan, melt the butter. Add the broccoli and onions, cooking until onions are soft. Stir in flour, blending well, add chicken broth. Simmer ten minutes, then remove from heat, and blend in a blender (or use a hand blender) until smooth. Slowly add the cream. Enjoy with fresh crusty buns!
Sugar Cinnamon Crisps
1 1/2 cups flour
3/4 tsp salt
1/3 cup white sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup shortening or margerine
1 egg
1 tsp vanilla
Cinnamon sugar mix made with 2 Tbsp white sugar blended with 2 tsp cinnamon.
Combine flour, salt, white and brown sugar, baking powder and baking soda. Cut in margerine or shortening. Add the egg and vanilla, and mix well. You may have to knead the dough to blend it thoroughly. It will make a very stiff dough.
Pinch off teaspoons of the dough, roll into balls and place on a greased cookie sheet. Flatten them slightly with a fork, then sprinkle them with the cinnamon sugar mix.
Bake at 375 degrees F. for 8 to 10 minutes.
3/4 tsp salt
1/3 cup white sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup shortening or margerine
1 egg
1 tsp vanilla
Cinnamon sugar mix made with 2 Tbsp white sugar blended with 2 tsp cinnamon.
Combine flour, salt, white and brown sugar, baking powder and baking soda. Cut in margerine or shortening. Add the egg and vanilla, and mix well. You may have to knead the dough to blend it thoroughly. It will make a very stiff dough.
Pinch off teaspoons of the dough, roll into balls and place on a greased cookie sheet. Flatten them slightly with a fork, then sprinkle them with the cinnamon sugar mix.
Bake at 375 degrees F. for 8 to 10 minutes.
Mango Mint Salsa
2 ripe mangoes, peeled, pitted and diced
1/2 cup finely diced red onion
1 green jalepeno pepper, seeded and finely chopped
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh mint leaves
2 Tbsp lime juice
salt and pepper
Combine all ingredients and let sit at room temperature for 2 hours to blend flavours. A fine accompaniment for summer barbecues!
1/2 cup finely diced red onion
1 green jalepeno pepper, seeded and finely chopped
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh mint leaves
2 Tbsp lime juice
salt and pepper
Combine all ingredients and let sit at room temperature for 2 hours to blend flavours. A fine accompaniment for summer barbecues!
Vegetarian Curry
3 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, put through garlic press or finely chopped
3 Tbsp. medium curry powder. (I use McCormicks brand. I'm sure any good quality curry powder would do.)
2 540 mL (19 fl.oz.) cans of chick peas, drained. (aka garbanzo beans in some areas)
1 796 mL (28 fl. oz) can stewed tomatoes
3/4 cup raisins
2 medium apples, peeled, cored, diced
In a large skillet, heat the olive oil over medium heat. Add onion and garlic. cook until onion is translucent, being careful not to scorch the garlic.
Stir in the curry powder, and cook a few minutes to release the curry's aroma.
Add the chick peas, tomatoes, raisins and apples.
Cover and simmer for 1/2 hour. Serve over rice.
1 medium onion, diced
3 cloves garlic, put through garlic press or finely chopped
3 Tbsp. medium curry powder. (I use McCormicks brand. I'm sure any good quality curry powder would do.)
2 540 mL (19 fl.oz.) cans of chick peas, drained. (aka garbanzo beans in some areas)
1 796 mL (28 fl. oz) can stewed tomatoes
3/4 cup raisins
2 medium apples, peeled, cored, diced
In a large skillet, heat the olive oil over medium heat. Add onion and garlic. cook until onion is translucent, being careful not to scorch the garlic.
Stir in the curry powder, and cook a few minutes to release the curry's aroma.
Add the chick peas, tomatoes, raisins and apples.
Cover and simmer for 1/2 hour. Serve over rice.
Seven Day Slaw
1 bag of slaw mix (or) 1 head cabbage grated
1 green pepper
1 onion (chopped)
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
Mix slaw mix with green pepper and onion.
Mix oil, sugar and vinegar together stirring good.
Pour over the slaw mix, refrigerate several hours
before serving. Will keep 7 days in Fridge and
is delicious.
1 green pepper
1 onion (chopped)
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
Mix slaw mix with green pepper and onion.
Mix oil, sugar and vinegar together stirring good.
Pour over the slaw mix, refrigerate several hours
before serving. Will keep 7 days in Fridge and
is delicious.
Doughnuts
3 tablespoons butter or margarine
1 cup white sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon nutmeg (optional)
2/3 cup milk
Cream butter or margarine, sugar and vanilla together, beat egg one at a time. Measure flour, without sifting onto wax paper or into another bowl, add salt, baking powder and nutmeg and stir throughly to blend. Add the dry ingredients and milk alternately to the first mixture beginning and ending with ingredients. Pat or roll to 1/3 inch thickness on lightly floured board, cut with doughnut cutter. Put in hot grease for about 2 minutes, turn bake another 2 minutes. Yeilds about 2 1/2 dozen
1 cup white sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon nutmeg (optional)
2/3 cup milk
Cream butter or margarine, sugar and vanilla together, beat egg one at a time. Measure flour, without sifting onto wax paper or into another bowl, add salt, baking powder and nutmeg and stir throughly to blend. Add the dry ingredients and milk alternately to the first mixture beginning and ending with ingredients. Pat or roll to 1/3 inch thickness on lightly floured board, cut with doughnut cutter. Put in hot grease for about 2 minutes, turn bake another 2 minutes. Yeilds about 2 1/2 dozen
Pound Cake
1 1/4 cup white sugar
2 cups flour
2/3 cup shortening
1 teaspoon lemon extract
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup milk
3 eggs
Cream shortening and sugar until light and fluffy. Add milk and lemon, blend dry ingredients, add to creamed mixture, beat until smooth, add eggs, one at a time and beat well after each addition. Beat entire mixture well before pouring into well greased loafpan. Bake in 300F oven for 1 hour and 25-30 minutes.
2 cups flour
2/3 cup shortening
1 teaspoon lemon extract
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup milk
3 eggs
Cream shortening and sugar until light and fluffy. Add milk and lemon, blend dry ingredients, add to creamed mixture, beat until smooth, add eggs, one at a time and beat well after each addition. Beat entire mixture well before pouring into well greased loafpan. Bake in 300F oven for 1 hour and 25-30 minutes.
Twinkie Cake
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate.
I also use "canned cherry pie filling" in the layers.
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate.
I also use "canned cherry pie filling" in the layers.
Calico Bean Casserole
1 (15 ounce) can kidney beans, undrained
1 (16 ounce) can baked beans with pork
1 (15 ounce) can butter beans, undrained
1/2 cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
3/4 cup packed brown sugar
1 pound lean ground beef
4 ounces bacon, chopped
1/2 cup chopped onion
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees. In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste. Pour the bean and meat mixture into a 9x13 inch baking dish.
Bake in preheated oven for 30 to 40 minutes.
1 (16 ounce) can baked beans with pork
1 (15 ounce) can butter beans, undrained
1/2 cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
3/4 cup packed brown sugar
1 pound lean ground beef
4 ounces bacon, chopped
1/2 cup chopped onion
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees. In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste. Pour the bean and meat mixture into a 9x13 inch baking dish.
Bake in preheated oven for 30 to 40 minutes.
Fruit Crumble
English Fruit Crumble
1 lb fruit, any type
3 to 4 ounces granulated sugar, depending on the sharpness or tartness of the fruit
6 ounces plain flour
3 ounces unsalted butter
2 ounces caster sugar
1 Preheat oven to 375°F. 2 Prepare fruit according to type. 3 Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar. 4 Sift flour into a bowl. 5 Rub butter into flour until mixture resembles fine breadcrumbs. 6 Stir in the caster sugar. 7 Sprinkle the crumble mixture thickly and evenly over the fruit. 8 Press down lightly with palm of hand then smooth the top with a knife. 9 Bake for 15 minutes. 10 Reduce the temperature to 350°F. 11 Cook for a further 45 minutes or until top is lightly brown. 12 Serve with fresh double cream, crème fraîche, or real custard.
1 lb fruit, any type
3 to 4 ounces granulated sugar, depending on the sharpness or tartness of the fruit
6 ounces plain flour
3 ounces unsalted butter
2 ounces caster sugar
1 Preheat oven to 375°F. 2 Prepare fruit according to type. 3 Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar. 4 Sift flour into a bowl. 5 Rub butter into flour until mixture resembles fine breadcrumbs. 6 Stir in the caster sugar. 7 Sprinkle the crumble mixture thickly and evenly over the fruit. 8 Press down lightly with palm of hand then smooth the top with a knife. 9 Bake for 15 minutes. 10 Reduce the temperature to 350°F. 11 Cook for a further 45 minutes or until top is lightly brown. 12 Serve with fresh double cream, crème fraîche, or real custard.
Hot Cross Buns
1 lb sugar
half oz yeast
half pint luke warm milk
4 oz butter
half lb currants
quarter teaspoon salt
half teaspoon of mixed spice
Preheat oven to (190 C), (375 F), Gas Mark 5
1) Sieve flour and salt into a bowl, mix in spice and rub in butter
2) Add in currants and mix together
3) Add sugar to yeast and mix, add warm milk and stir
4) Leave to stand for 10 minutes
5) Add flour mixture to yeast mixture to create a light dough, mix well
6) Cover and leave to stand for 60 minutes
7) Turn onto lightly floured board, knead and divide into 12 portions
8) Shape into buns, and mark deeply with a cross shape on top
9) Leave to stand for 20 minutes
10) Lay buns on greased baking tray, well spread out from each other
11) Bake in oven for 20 minutes
12) Dissolve some sugar in a few drops of water, glaze buns as soon as they are removed from the oven
13) Leave to cool.
half oz yeast
half pint luke warm milk
4 oz butter
half lb currants
quarter teaspoon salt
half teaspoon of mixed spice
Preheat oven to (190 C), (375 F), Gas Mark 5
1) Sieve flour and salt into a bowl, mix in spice and rub in butter
2) Add in currants and mix together
3) Add sugar to yeast and mix, add warm milk and stir
4) Leave to stand for 10 minutes
5) Add flour mixture to yeast mixture to create a light dough, mix well
6) Cover and leave to stand for 60 minutes
7) Turn onto lightly floured board, knead and divide into 12 portions
8) Shape into buns, and mark deeply with a cross shape on top
9) Leave to stand for 20 minutes
10) Lay buns on greased baking tray, well spread out from each other
11) Bake in oven for 20 minutes
12) Dissolve some sugar in a few drops of water, glaze buns as soon as they are removed from the oven
13) Leave to cool.
Lemon Tea Biscuits
4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup cold shortening
6 tablespoons lemon juice
1 cup milk
Mix and sift dry ingredients. Cut in shortening with two knives or pastry blender. Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough. Knead slightly on lightly floured board. Roll 1/2 inch thick and cut with floured cutter. Place on ungreased baking sheet and bake in very hot over, 450 degrees F 15 minutes. Makes 20 biscuits.
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup cold shortening
6 tablespoons lemon juice
1 cup milk
Mix and sift dry ingredients. Cut in shortening with two knives or pastry blender. Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough. Knead slightly on lightly floured board. Roll 1/2 inch thick and cut with floured cutter. Place on ungreased baking sheet and bake in very hot over, 450 degrees F 15 minutes. Makes 20 biscuits.
Fairy Cakes
(3oz) margarine
(3oz) white sugar
(4oz) self raising flour
2 medium eggs
Milk
salt
1. Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
2. Place the eggs in a separate bowl, and beat well.
3. Add the beaten egg a little at a time to margarine and sugar, mix together well.
4. Sieve the flour into the mixture, add the salt and fold well.
5. Add enough milk to make mixture into a soft dropping consistency.
6. Spoon into greaseproof baking cases and bake in a pre-heated oven at (160°C), (325°F),(Gas Mark 3) for 20-25 minutes.
7. When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.
(3oz) white sugar
(4oz) self raising flour
2 medium eggs
Milk
salt
1. Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
2. Place the eggs in a separate bowl, and beat well.
3. Add the beaten egg a little at a time to margarine and sugar, mix together well.
4. Sieve the flour into the mixture, add the salt and fold well.
5. Add enough milk to make mixture into a soft dropping consistency.
6. Spoon into greaseproof baking cases and bake in a pre-heated oven at (160°C), (325°F),(Gas Mark 3) for 20-25 minutes.
7. When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.
Old Fashioned English Pea Soup
1/2 pound whole green peas
1/2 pound split green peas
1 Smoked ham shank -- uncooked
1 medium onion -- chopped
Salt and pepper to taste
Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining.
1/2 pound split green peas
1 Smoked ham shank -- uncooked
1 medium onion -- chopped
Salt and pepper to taste
Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining.
Old Fashioned English Pea Soup
1/2 pound whole green peas
1/2 pound split green peas
1 Smoked ham shank -- uncooked
1 medium onion -- chopped
Salt and pepper to taste
Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining.
1/2 pound split green peas
1 Smoked ham shank -- uncooked
1 medium onion -- chopped
Salt and pepper to taste
Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining.
Creamy Onion Soup
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.
Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast. When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese. Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent--stirring occasionally--for about 30 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly--about 15 minutes. Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown. Serve immediately.
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.
Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast. When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese. Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent--stirring occasionally--for about 30 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly--about 15 minutes. Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown. Serve immediately.
English Muffins
1 pound All-purpose or bread flour
1 teaspoon Salt
1 1/2 tablespoons Dry yeast
1 teaspoon Sugar
8 fluid ounces Warm milk and water
2 ounces Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
1 teaspoon Salt
1 1/2 tablespoons Dry yeast
1 teaspoon Sugar
8 fluid ounces Warm milk and water
2 ounces Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Crumpets
3/4 oz. fresh yeast
1 egg
2 cups lukewarm milk
pinch of salt
1 oz.butter
3-4 cups flour
Mix yeast with a little of the milk. Mix rest of milk with the butter and heat it to lukewarm. Beat the egg, and add egg, salt, and flour to the milk and butter; mix well. Add the yeast and mix well again. Cover the dough, keep in a warm place, and let rest for 15 min. Then shape the dough into 10-12 round balls and mould each in a ring (or round cookie cutter) 3-4 inches in diameter. Allow to rise for 15-20 min. Bake on a buttered tray at 400 degrees until light brown-- or, more traditionally, bake on a griddle (be sure to flip them over after a couple of minutes and do the other side). Split and serve with butter.
1 egg
2 cups lukewarm milk
pinch of salt
1 oz.butter
3-4 cups flour
Mix yeast with a little of the milk. Mix rest of milk with the butter and heat it to lukewarm. Beat the egg, and add egg, salt, and flour to the milk and butter; mix well. Add the yeast and mix well again. Cover the dough, keep in a warm place, and let rest for 15 min. Then shape the dough into 10-12 round balls and mould each in a ring (or round cookie cutter) 3-4 inches in diameter. Allow to rise for 15-20 min. Bake on a buttered tray at 400 degrees until light brown-- or, more traditionally, bake on a griddle (be sure to flip them over after a couple of minutes and do the other side). Split and serve with butter.
Yorkshire Pudding
3 cups sifted flour
1/4 teaspoon salt
3 eggs
1 cup milk
Sift flour and salt together. Beat eggs until ligght and add sifted ingredients.Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat.Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.
1/4 teaspoon salt
3 eggs
1 cup milk
Sift flour and salt together. Beat eggs until ligght and add sifted ingredients.Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat.Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.
Haggis
1/2 lb. chopped suet
1/2 tablespoon salt
3/4 lb. coarse oatmeal
1/4 tablespoon pepper
2 oz. flour
3 oz. water
4 oz. each raisins and currants
sheep's stomach bag (or 4 oz. sugar pudding cloth)
Blend all dry ingredients and mix with water to a stiff consistency. Put into a sheep's stomach bag, sew it up, and prick with a fork. (Or you may use a pudding cloth.) Steam for 3-4 hours.
1/2 tablespoon salt
3/4 lb. coarse oatmeal
1/4 tablespoon pepper
2 oz. flour
3 oz. water
4 oz. each raisins and currants
sheep's stomach bag (or 4 oz. sugar pudding cloth)
Blend all dry ingredients and mix with water to a stiff consistency. Put into a sheep's stomach bag, sew it up, and prick with a fork. (Or you may use a pudding cloth.) Steam for 3-4 hours.
Venison Jerky
2 lbs. Venison (boned)
3/4 cup teriyaki
3/4 cup worcestershire sauce
1/2 bottle liquid smoke
2 tsp. seasoning salt
2 tsp. accent
2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. black pepper
Slice venison into thin strips. Place all ingredients except meat into large bowl. mix well. Add meat to mixture making sure is cover well with mixture. Cover and let marinate over night. Place a cookie sheet in bottom of oven to catch drippings. Place toothpicks through one end of meat. Hang meat through oven racks so meat hangs down. Set oven to lowest temp and cook for 8 hours or until meat is dry.
3/4 cup teriyaki
3/4 cup worcestershire sauce
1/2 bottle liquid smoke
2 tsp. seasoning salt
2 tsp. accent
2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. black pepper
Slice venison into thin strips. Place all ingredients except meat into large bowl. mix well. Add meat to mixture making sure is cover well with mixture. Cover and let marinate over night. Place a cookie sheet in bottom of oven to catch drippings. Place toothpicks through one end of meat. Hang meat through oven racks so meat hangs down. Set oven to lowest temp and cook for 8 hours or until meat is dry.
Pear and Cheese Muffins
4 English muffins, split and toasted
2 medium pears, cored and thinly sliced
8 slices bacon, cooked
8 slices Muenster cheese
Turn on broiler. Top each muffin half with pear slices, bacon and cheese. Broil 6 inches from heat for 2 minutes. or until cheese melts.
2 medium pears, cored and thinly sliced
8 slices bacon, cooked
8 slices Muenster cheese
Turn on broiler. Top each muffin half with pear slices, bacon and cheese. Broil 6 inches from heat for 2 minutes. or until cheese melts.
Baked Peaches
1 lb. peach slices, thawed if frozen
1/2 cup sugar
2 tsp. unsalted butter
2 cups vanilla fat-free ice cream
Preheat oven to 450°F. Arrange peaches in a glass baking dish. Sprinkle with sugar. Dot peaches with butter. Bake 15-25 minutes, basting peaches occasionally, until tender. Serve peaches over ice cream.
1/2 cup sugar
2 tsp. unsalted butter
2 cups vanilla fat-free ice cream
Preheat oven to 450°F. Arrange peaches in a glass baking dish. Sprinkle with sugar. Dot peaches with butter. Bake 15-25 minutes, basting peaches occasionally, until tender. Serve peaches over ice cream.
Apple Cobbler
2-1/4 lbs. apples, cut into slices
1/2 cup all purpose flour
3 Tbs. lemon juice
1/4 tsp. salt (necessary)
1-3/4 cups sugar
1 tsp. cinnamon
1 lb. refrigerated biscuit dough, separated, each rolled into a tube shape
Preheat oven to 450°F. Combine apples and next 3 ingredients in a bowl. Add 1-1/2 cups sugar and 1/2 tsp. cinnamon and mix well. Spoon apple mixture into a 9x13 inch baking dish. Cover tightly with foil and bake 25 minutes until apple mixture is hot and bubbly.
Cut each dough tube into quarters. Mix remaining sugar and cinnamon in a bowl. Add dough pieces and toss to coat. Remove baking dish from oven and discard foil. Arrange dough in a single layer over hot apples. Sprinkle any remaining sugar over dough. Bake, uncovered, another 10-15 minutes, or until top is golden. Cool slightly before serving.
1/2 cup all purpose flour
3 Tbs. lemon juice
1/4 tsp. salt (necessary)
1-3/4 cups sugar
1 tsp. cinnamon
1 lb. refrigerated biscuit dough, separated, each rolled into a tube shape
Preheat oven to 450°F. Combine apples and next 3 ingredients in a bowl. Add 1-1/2 cups sugar and 1/2 tsp. cinnamon and mix well. Spoon apple mixture into a 9x13 inch baking dish. Cover tightly with foil and bake 25 minutes until apple mixture is hot and bubbly.
Cut each dough tube into quarters. Mix remaining sugar and cinnamon in a bowl. Add dough pieces and toss to coat. Remove baking dish from oven and discard foil. Arrange dough in a single layer over hot apples. Sprinkle any remaining sugar over dough. Bake, uncovered, another 10-15 minutes, or until top is golden. Cool slightly before serving.
Peachy Pork Picante
1 lb. boneless pork, cut into 3/4 inch cubes
1 Tbs. taco seasoning
1 tsp. vegetable oil
1 cup chunky style prepared salsa
1/3 cup peach preserves
Coat pork cubes with taco seasoning. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork 2-3 minutes, stirring occasionally until browned on all sides. Add salsa and preserves. Reduce heat to low, cover and simmer 15-20 minutes.
1 Tbs. taco seasoning
1 tsp. vegetable oil
1 cup chunky style prepared salsa
1/3 cup peach preserves
Coat pork cubes with taco seasoning. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork 2-3 minutes, stirring occasionally until browned on all sides. Add salsa and preserves. Reduce heat to low, cover and simmer 15-20 minutes.
Pumpkin (or squash) Pumpernickle Bread
3 loaves
1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 Tbs salt
6 cups rye flour
2 TBS sugar
2 cups whole wheat flour
2 TBS soolid shortening
1 TBS caraway seeds
Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.
1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 Tbs salt
6 cups rye flour
2 TBS sugar
2 cups whole wheat flour
2 TBS soolid shortening
1 TBS caraway seeds
Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.
Squash or pumpkin blossom fritters
2 dozen large squash blossoms
(4 dozen of the smaller pumpkin blossoms)
4 eggs
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 - 3 cups finely ground cornmeal (masa harina)
oil for deep frying
Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 " of oil in a deep saucepan to hot but not smoking (375°). Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.
(4 dozen of the smaller pumpkin blossoms)
4 eggs
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 - 3 cups finely ground cornmeal (masa harina)
oil for deep frying
Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 " of oil in a deep saucepan to hot but not smoking (375°). Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.
Mashed squash
1 1/2 lbs butternut squash
1/4 tsp mace
1/4 tsp allspice
1 tsp ground cardamom
1 tablespoon maple syrup
1/2 tsp salt
2 tsp melted butter
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds. NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine.
1/4 tsp mace
1/4 tsp allspice
1 tsp ground cardamom
1 tablespoon maple syrup
1/2 tsp salt
2 tsp melted butter
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds. NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine.
Maple-Pumpkin Cheesecake
Graham cracker crust in 8" springform pie pan
1 lb low-fat cottage cheese
1/2 cup plain low-fat yoghurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
3 eggs
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp pumpkin pie spice
Preheat overn to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.
1 lb low-fat cottage cheese
1/2 cup plain low-fat yoghurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
3 eggs
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp pumpkin pie spice
Preheat overn to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.
Native American Frybread (Zahsakokwahn)
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.
Sunday, August 12, 2007
Green Bean and Onion Salad
1 pound green beans, whole
1 small red onion, diced thin
2 teaspoons of red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Boil the green beans just until they are tender but still crisp, approximately 5 minutes.
Place the green beans into a bowl, add the remaining ingredients and toss well.
1 small red onion, diced thin
2 teaspoons of red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Boil the green beans just until they are tender but still crisp, approximately 5 minutes.
Place the green beans into a bowl, add the remaining ingredients and toss well.
Watergate Salad
2 small packs of Jell-O Pistachio Pudding (four serving size boxes)
1 can crushed pineapple (20 oz)
3 cups miniature marshmallows
1 tub Cool Whip (12 oz)
½ cup pecans (chopped)
Pour the dry Jell-O Pistachio Pudding powder in a bowl. Add the marshmallows.
Drain the pineapple but save the juice. Add the pineapple to the pudding mixture and pour in ¼ cup of pineapple juice. You may want to add more juice. If you pour in all the juice, then the salad is pretty runny. Many recipes call for pouring in the pineapple without draining and adding juice to taste. I’d say that this is the key to having the salad turn out great. Control the juice.
Fold the Cool Whip in. Don’t stir hard. Just mix until the flavors and color are blended.
Then fold in the nuts.
Chill for an hour or two before serving.
1 can crushed pineapple (20 oz)
3 cups miniature marshmallows
1 tub Cool Whip (12 oz)
½ cup pecans (chopped)
Pour the dry Jell-O Pistachio Pudding powder in a bowl. Add the marshmallows.
Drain the pineapple but save the juice. Add the pineapple to the pudding mixture and pour in ¼ cup of pineapple juice. You may want to add more juice. If you pour in all the juice, then the salad is pretty runny. Many recipes call for pouring in the pineapple without draining and adding juice to taste. I’d say that this is the key to having the salad turn out great. Control the juice.
Fold the Cool Whip in. Don’t stir hard. Just mix until the flavors and color are blended.
Then fold in the nuts.
Chill for an hour or two before serving.
Old Fashioned Shredded Carrot Salad
1 1/2 cups grated carrots
1 cup raisins
1/2 cup finely sliced celery
1/2 cup chopped nuts (pecans are especially good and plentiful in the south)
1/3 cup mayonnaise
1/4 tsp. salt
Combine the carrots, raisins, celery and nuts and toss.
In a small bowl, mix the mayonnaise and salt.
Pour the mayo mixture in with the carrot mix and toss well.
Chill for a few hours or overnight.
1 cup raisins
1/2 cup finely sliced celery
1/2 cup chopped nuts (pecans are especially good and plentiful in the south)
1/3 cup mayonnaise
1/4 tsp. salt
Combine the carrots, raisins, celery and nuts and toss.
In a small bowl, mix the mayonnaise and salt.
Pour the mayo mixture in with the carrot mix and toss well.
Chill for a few hours or overnight.
Pickled Three-Bean Salad
1 1/2 pounds green beans
1 1/2 pounds wax beans
1 pound lima beans
2 cups sliced celery (about 3 stalks)
1 (8-ounce) onion, sliced
1 cup diced sweet red pepper (about 1 medium)
2 1/2 cups sugar (this can be reduced to taste)
3 cups vinegar, 5% acidity
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt
Prepare your jars and lids for canning.
Wash beans. Trim ends from green and wax beans and cut into pieces about 1 inch long. Shell the lima beans.
Combine beans, celery, pepper, and onion in large pan. Cover with boiling water, cook 7 to 8 minutes. Drain.
Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil in a separate pan. Simmer this for 15 minutes.
Pack hot bean mix into jars leaving 1/2 inch headspace. Ladle hot pickle broth into the jars. Again leaving 1/2 inch headspace.
Wipe rims. Place lid on jar. Screw band down tightly.
Process 15 minutes in a boiling-water canner.
1 1/2 pounds wax beans
1 pound lima beans
2 cups sliced celery (about 3 stalks)
1 (8-ounce) onion, sliced
1 cup diced sweet red pepper (about 1 medium)
2 1/2 cups sugar (this can be reduced to taste)
3 cups vinegar, 5% acidity
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt
Prepare your jars and lids for canning.
Wash beans. Trim ends from green and wax beans and cut into pieces about 1 inch long. Shell the lima beans.
Combine beans, celery, pepper, and onion in large pan. Cover with boiling water, cook 7 to 8 minutes. Drain.
Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil in a separate pan. Simmer this for 15 minutes.
Pack hot bean mix into jars leaving 1/2 inch headspace. Ladle hot pickle broth into the jars. Again leaving 1/2 inch headspace.
Wipe rims. Place lid on jar. Screw band down tightly.
Process 15 minutes in a boiling-water canner.
Strawberry Rhubarb Jelly
1-1/2 lbs red stalks of rhubarb
1-1/2 quarts ripe strawberries
1/2 tsp butter or margarine
6 cups sugar
6 oz. liquid pectin
Wash and cut rhubarb into 1 inch pieces and blend or grind. Wash, stem, and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Using a wide mouthed funnel, fill sterile jars, leaving 1/4 inch headspace. Adjust lids and process.
1-1/2 quarts ripe strawberries
1/2 tsp butter or margarine
6 cups sugar
6 oz. liquid pectin
Wash and cut rhubarb into 1 inch pieces and blend or grind. Wash, stem, and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Using a wide mouthed funnel, fill sterile jars, leaving 1/4 inch headspace. Adjust lids and process.
Pickled Hot Peppers
Hungarian, banana, chile, jalapeno
4 lbs hot long red, green or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Blanch in boiling water or blister in order to peel. Quarter large peppers. Cool and peel off skin. Flatten small peppers. Using a wide mouthed funnel, fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process.
4 lbs hot long red, green or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Blanch in boiling water or blister in order to peel. Quarter large peppers. Cool and peel off skin. Flatten small peppers. Using a wide mouthed funnel, fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process.
Saturday, August 11, 2007
Hard-Boiled Egg Casserole
8 hard-boiled eggs, coarsely chopped
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
Red Raspberry Cake
2 (10 ounce) packages frozen red raspberries, thawed
1 (3 ounce) package package raspberry gelatin powder
2 1/4 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
2 cups milk
3 eggs
1 cup miniature marshmallows
whipped topping
vanilla ice cream
Preheat oven to 350 degrees.
Combine raspberries and gelatin in a bowl. Set aside.
Sift flour, sugar, baking poweder and salt into a large bowl.
Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
Pour batter over mashmallows.
Spoon raspberry mixture over batter.
Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean
1 (3 ounce) package package raspberry gelatin powder
2 1/4 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
2 cups milk
3 eggs
1 cup miniature marshmallows
whipped topping
vanilla ice cream
Preheat oven to 350 degrees.
Combine raspberries and gelatin in a bowl. Set aside.
Sift flour, sugar, baking poweder and salt into a large bowl.
Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
Pour batter over mashmallows.
Spoon raspberry mixture over batter.
Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean
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