For our parents;
Maureen and Alfred Donovan
As they celebrate
60 years of marriage
Congratulations Mom and Dad!
February 7th is a special day. As a little girl I remember you bringing out the wedding photos and the piece of your wedding cake – fruitcake hard as a rock!
For your 50th we put together: Fifty Family Favorites.
Why a cookbook?
Trying new recipes and enjoying delicious food together remains a tradition we share as a family. We collected over 60 more for your 60th wedding anniversary!
Here are more than 60 recipes inspired by your fabulous life together. Many are from Meme’s collection, others from your eleven children and their ‘spice’, grandchildren, and friends. Gathering for meals at Parker Road, Wingaersheek, or Centre Farm has kept us healthy and happy! Thank you!
We hope this cookbook will be used by all to continue the celebration of your long and happy marriage in the years ahead. This year we gather to honor you and recognize your loving relationship that includes all of us.
With love, “that little girl”, Lea
February 7, 2008
Maureen and Alfred Donovan
As they celebrate
60 years of marriage
Congratulations Mom and Dad!
February 7th is a special day. As a little girl I remember you bringing out the wedding photos and the piece of your wedding cake – fruitcake hard as a rock!
For your 50th we put together: Fifty Family Favorites.
Why a cookbook?
Trying new recipes and enjoying delicious food together remains a tradition we share as a family. We collected over 60 more for your 60th wedding anniversary!
Here are more than 60 recipes inspired by your fabulous life together. Many are from Meme’s collection, others from your eleven children and their ‘spice’, grandchildren, and friends. Gathering for meals at Parker Road, Wingaersheek, or Centre Farm has kept us healthy and happy! Thank you!
We hope this cookbook will be used by all to continue the celebration of your long and happy marriage in the years ahead. This year we gather to honor you and recognize your loving relationship that includes all of us.
With love, “that little girl”, Lea
February 7, 2008
Acknowledgements
Meme opened her recipe drawers, her notebooks, and favorite cookbooks to make many of the selections.
We shared fun conversations while sorting and deciding which should be included. She had piles to share. We pared them down to include only the ones that were so delicious that you could not live without them.
Remember! 50 of our favorites are already in Fifty Family Favorites published in 1998. Many e-mails and phone calls all around the country brought in these recipes for Sixtysome.
Special thanks to Ailis for all her encouragement. Special thanks to my husband, Jim, for help with the illustrations, lots of support, and for “Tuesday Taco” as we put this together.
Thanks to all my family who are each part of the fun and memories included in the recipe collection:
Maureen, Jim and Thomas
Charley and Yvette, Martine, Neal
Lea, Jim, Keara, Alexander, and James Fraser
Edward
Grant, Ellen and Hannah, Jules
Denault, Sharon, Mike & Selena
Oren, Justin, and Elizabeth
Shauna
Ailis, Ritchie and Brianan, Danya, Mairead, Katie, Ritchie, & Dylan
Tara, Chris, and Andre, Mia, Natalie
Simon, Monica, and Declan, Dashiell
And especially Meme and Grampy.
“Approach Love and cooking with reckless abandon.” Dali Lama
Contents
“A loving atmosphere in your home is the foundation for your life.” Dali Lama
Appetizers...........................6
Breads ..............................7
Breakfasts..........................10
Main dishes........................11
Salads &Vegetables........................29
Desserts..............................40 Tidbits................................61
“A loving atmosphere in your home is the foundation for your life.” Dali Lama
Appetizers...........................6
Breads ..............................7
Breakfasts..........................10
Main dishes........................11
Salads &Vegetables........................29
Desserts..............................40 Tidbits................................61
Appetizers
Meme loves to cook. She especially likes to make sweet things. As I was collecting recipes from her, I said; “We have so many sweets. No more desserts, we need some appetizers”.
She answered; “Oh, I don’t have many. When anyone asks me if they can bring anything, I always suggest they make the appetizers!”
Three Ingredients DIP
MIX in a ceramic pie plate: 1 can Hormel Chile
1⁄2 brick of cream cheese cut into small cubes SPRINKLE: grated cheddar cheese on top
Microwave 3 minutes. Serve with tortilla chips.
Tara sends this via a telephone conversation. She says; “We like the can of Chile that is hot with beans”. Now Monica will always know what the 3rd ingredient is!
Humus, Hummus, Hommos, or Oumos Mix in blender for 2-3 minutes until smooth:
2 cups canned chick peas, drained 2 cloves garlic
2 Tablespoons Tahini
1 teaspoon salt
1⁄2 cup olive oil
1⁄2 cup lemon juice 1⁄2 teaspoon cumin
Justin makes this Hommos recipe and it is great! If you want a lower calorie one, try decreasing the olive oil and adding some of the drained chick pea juice in place. Also, adding chopped red pepper for the Tahini.
Hotdog JOKE
Uncle Ed loves to tell this joke:
“What did the Dali Lama say to the Hot Dog Vendor?”
(“Make me one with everything.”)
Breads
Gluten Free Muffin Mix 4 cups brown rice flour
2 cups potato starch
2 cups tapioca flour
3 teaspoons salt
4 teaspoons unflavored gelatin
1 1/2 cups sugar
4 teaspoons Xantham gum
3 Tablespoons + 1 teaspoon baking powder
Combine all dry ingredients in a Tupperware container. Shake Well
4 teaspoons unflavored gelatin
1 1/2 cups sugar
4 teaspoons Xantham gum
3 Tablespoons + 1 teaspoon baking powder
Combine all dry ingredients in a Tupperware container. Shake Well
For one batch of 12 muffins: 2 cups muffin mix
1/4 cup oil or melted butter 2 large eggs lightly beaten 1 teaspoon vanilla 1/2 cup milk
Combine wet ingredients in a bowl. Add muffin mix and stir until moist. For
blueberry muffins, add 1/2 cup frozen or fresh blueberries along with a
teaspoon of lemon zest. For chocolate chip muffins, add 1/2 cup choc chips and
1/2 mashed banana I usually dust the berries and chips with a drop of muffin
mix so that they won't sink.
Bake at 350 in a non stick pan that has been sprayed with veg oil for 15 to 20 minutes until golden. If you use paper muffin liners, spray them with veg oil as gluten free fours tend to stick to the paper.
Tara reminded me that she submitted this to the Navonod website.
FINNISH COFFEE BREAD (Nisu)
Bake at 350 in a non stick pan that has been sprayed with veg oil for 15 to 20 minutes until golden. If you use paper muffin liners, spray them with veg oil as gluten free fours tend to stick to the paper.
Tara reminded me that she submitted this to the Navonod website.
FINNISH COFFEE BREAD (Nisu)
1/4 c. butter
1 c. sugar
1 tsp. salt
2 c. milk (lukewarm)
3 yeast cakes (softened in a little water)
4 eggs, beaten
1 c. sugar
1 tsp. salt
2 c. milk (lukewarm)
3 yeast cakes (softened in a little water)
4 eggs, beaten
6 to 7 c. bread flour or more (it may
take 8 c.)
6 cardamom seeds, crushed or 1 tsp. powdered cardamom (more or less as you like taste)
1 c. coffee 1/2 c. sugar
6 cardamom seeds, crushed or 1 tsp. powdered cardamom (more or less as you like taste)
1 c. coffee 1/2 c. sugar
Combine butter, sugar and salt and cream as for cake. Add milk, yeast, eggs,
flour, and cardamom seed. Knead 10 to 15 minutes. After kneading, the
dough should not stick to hands. If it does add a little more flour. Let rise in
warm place until double in bulk or more. Punch down. Shape into rolls or
braid into loaves. Let rise again. Bake in 350 degree oven about 40 minutes
or until golden brown. Brush with wash made with coffee and sugar. Bring to
a boil and boil a few minutes. Makes 2 or 3 loaves according to size.
This is traditional Finnish Bread found on Cape Ann, Gloucester, MA.
This is traditional Finnish Bread found on Cape Ann, Gloucester, MA.
Sweet Potato Biscuits
1 pound (about 4) sweet potatoes
2 1⁄2 cups all-purpose flour or GF mixture
4 teaspoons baking powder
2 Tablespoons sugar
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
8 Tablespoons (1 stick) unsalted butter
(I used half soy margarine or all coconut oil) 1⁄4 cup milk
1/ Heat oven to 400. wash the sweet potatoes and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 1⁄4 cups puree) Set aside.
2. In a mixing bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse meal.
3. In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients and mix until well combined.
4. Place dough on lightly floured board, knead once ore twice, and pat out to 1⁄2 inch thick. I just sliced them into square shapes. Bake on cookie sheet (with parchment paper if possible) for about 20 minutes until golden brown.
The sweet potato flavor permeating these light biscuits is indescribably delicious!
1 pound (about 4) sweet potatoes
2 1⁄2 cups all-purpose flour or GF mixture
4 teaspoons baking powder
2 Tablespoons sugar
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
8 Tablespoons (1 stick) unsalted butter
(I used half soy margarine or all coconut oil) 1⁄4 cup milk
1/ Heat oven to 400. wash the sweet potatoes and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 1⁄4 cups puree) Set aside.
2. In a mixing bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse meal.
3. In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients and mix until well combined.
4. Place dough on lightly floured board, knead once ore twice, and pat out to 1⁄2 inch thick. I just sliced them into square shapes. Bake on cookie sheet (with parchment paper if possible) for about 20 minutes until golden brown.
The sweet potato flavor permeating these light biscuits is indescribably delicious!
OATMEAL SCONES
Makes 8 scones
1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats 1/4 cup whole milk
1/4 cup heavy cream (if you must, I just use milk)
1 large egg
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 1/4ounces) sugar, plus 1 tablespoon for sprinkling 2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1. Roast the oats. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
GLAZED MAPLE-PECAN OATMEAL SCONES
Follow recipe for Oatmeal Scones, toasting 1/2 cup chopped pecans with oats, whisking 1/4 cup maple syrup into milk/cream/egg mixture, and omitting sugar. When scones are cooled, whisk 3 tablespoons maple syrup and 1/2 cup confectioners’ sugar until combined; drizzle glaze over scones.
If you are going to take the time to make scones, follow a great recipe like this one! The maple glaze is very nice.
.
1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats 1/4 cup whole milk
1/4 cup heavy cream (if you must, I just use milk)
1 large egg
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 1/4ounces) sugar, plus 1 tablespoon for sprinkling 2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1. Roast the oats. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
GLAZED MAPLE-PECAN OATMEAL SCONES
Follow recipe for Oatmeal Scones, toasting 1/2 cup chopped pecans with oats, whisking 1/4 cup maple syrup into milk/cream/egg mixture, and omitting sugar. When scones are cooled, whisk 3 tablespoons maple syrup and 1/2 cup confectioners’ sugar until combined; drizzle glaze over scones.
If you are going to take the time to make scones, follow a great recipe like this one! The maple glaze is very nice.
.
9
Breakfasts
Asparagus Omelet
10 oz. asparagus cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1⁄2 teaspoon ground black pepper
4 bacon slices cut into small pieces (I used Canadian bacon) 4 green onions (white parts only), thinly sliced and chopped
Steam asparagus until crisp-tender, about 5 minutes. Drain.
Whisk eggs, grated Parmesan Cheese, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in large bowl to blend well.
Sauté bacon pieces in heavy nonstick skillet over medium high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
The parmesan cheese in this omelet gives a wonderful taste. The bacon may be omitted.
Fraser’s favorite
4 eggs BACON
Red peppers Fried potatoes
Cut the red peppers (capsicum) across the midline to make thin, but not too thin, circles. Lay the circular peppers in a hot frying pan. Crack the egg and drop it into the center of the “pepper circle”. Fry the egg until done. Serve with lots of bacon, home fries, toast and homemade jam.
Fraser always loved eggs for breakfast. We learned how to make these in Australia and surprised him one morning back at home. As long as there was bacon on the plate, he was happy.
Asparagus Omelet
10 oz. asparagus cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1⁄2 teaspoon ground black pepper
4 bacon slices cut into small pieces (I used Canadian bacon) 4 green onions (white parts only), thinly sliced and chopped
Steam asparagus until crisp-tender, about 5 minutes. Drain.
Whisk eggs, grated Parmesan Cheese, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in large bowl to blend well.
Sauté bacon pieces in heavy nonstick skillet over medium high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
The parmesan cheese in this omelet gives a wonderful taste. The bacon may be omitted.
Fraser’s favorite
4 eggs BACON
Red peppers Fried potatoes
Cut the red peppers (capsicum) across the midline to make thin, but not too thin, circles. Lay the circular peppers in a hot frying pan. Crack the egg and drop it into the center of the “pepper circle”. Fry the egg until done. Serve with lots of bacon, home fries, toast and homemade jam.
Fraser always loved eggs for breakfast. We learned how to make these in Australia and surprised him one morning back at home. As long as there was bacon on the plate, he was happy.
Main Dishes
Arroz con Pollo with Apples
Arroz con Pollo with Apples
2 large tart unpeeled apples, such
as Granny Smith
8 boneless, skinless chicken thighs 1 teaspoon kosher salt
8 boneless, skinless chicken thighs 1 teaspoon kosher salt
3 cloves garlic, minced
1 14 1⁄2-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped
1 14 1⁄2-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
Quarter, core, and slice the apples into 1⁄4-inch-thick pieces; set aside. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
Quarter, core, and slice the apples into 1⁄4-inch-thick pieces; set aside. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the
paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2
minutes. Add the chicken broth and bring to a boil over high heat. Reduce
heat to medium-low; arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
Meme asked about an apple recipe she had at Grant and Ellen’s house. They sent this one.
heat to medium-low; arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
Meme asked about an apple recipe she had at Grant and Ellen’s house. They sent this one.
Xan’s Secret Steak Tip Marinade
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(See Xan for details.)
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Beef Estouffade
2 lb boneless beef 1⁄2 cup cooking oil 3 lb small onions 1 lb onions diced 2 T vinegar
1⁄2 cup claret wine 5 gloves garlic
1 cup tomato juice 3 bay leaves
1 teaspoon pickling spices tied in a cloth bag
Cut meat in size of walnuts. Put in Dutch Oven. Add onions. Add all other ingredients. Salt and pepper to taste.
Cook 350 for 2 hours.
Remove bay leaves and pickling spices before serving. Serve with rice or potato.
Meme loves Beef Estouffade. The recipe is from Constantine’s Restaurant. Meme and Grampy took a road trip to New Orleans in the 1950s. She like the claret, vinegar and tomato because it tenderizes the meat. She often made Beef Estouffade for company because it stayed in the oven a long time so she could prepare everything else.
Chicken Pesto
Easy, Appetizing, Tasty! (EAT)
Slit Boneless Chicken breasts down the middle. Sprinkle with grated Italian blend cheese in some prepared Pesto Sauce. Spoon this mixture into the cut in each piece of chicken.
Wrap each with a piece of Proscuitto. Place in shallow baking pan. Sprinkle olive oil, basil, and lemon. Bake 350F for 40 minutes.
Ailis recommends this easy appetizing and tasty chicken dinner. It is on the menu for Saturday night dinner at Centre Farm before the big 60th Anniversary party!
2 lb boneless beef 1⁄2 cup cooking oil 3 lb small onions 1 lb onions diced 2 T vinegar
1⁄2 cup claret wine 5 gloves garlic
1 cup tomato juice 3 bay leaves
1 teaspoon pickling spices tied in a cloth bag
Cut meat in size of walnuts. Put in Dutch Oven. Add onions. Add all other ingredients. Salt and pepper to taste.
Cook 350 for 2 hours.
Remove bay leaves and pickling spices before serving. Serve with rice or potato.
Meme loves Beef Estouffade. The recipe is from Constantine’s Restaurant. Meme and Grampy took a road trip to New Orleans in the 1950s. She like the claret, vinegar and tomato because it tenderizes the meat. She often made Beef Estouffade for company because it stayed in the oven a long time so she could prepare everything else.
Chicken Pesto
Easy, Appetizing, Tasty! (EAT)
Slit Boneless Chicken breasts down the middle. Sprinkle with grated Italian blend cheese in some prepared Pesto Sauce. Spoon this mixture into the cut in each piece of chicken.
Wrap each with a piece of Proscuitto. Place in shallow baking pan. Sprinkle olive oil, basil, and lemon. Bake 350F for 40 minutes.
Ailis recommends this easy appetizing and tasty chicken dinner. It is on the menu for Saturday night dinner at Centre Farm before the big 60th Anniversary party!
Chicken Broccoli and Ziti
4 lbs. Chicken tenders
4 oz. Kraft Parmesan Cheese
1 cup Progresso Bread Crumbs
2 packets Good Seasons Garlic & Herb Salad dressing mix (envelope)
4 lbs. Chicken tenders
4 oz. Kraft Parmesan Cheese
1 cup Progresso Bread Crumbs
2 packets Good Seasons Garlic & Herb Salad dressing mix (envelope)
3⁄4 cup olive oil
1⁄2 cup white wine
1 1⁄2 cups chicken broth (Emeril’s) Broccoli florets (Frozen Birdseye steam fresh or fresh)
Cornstarch
1-2 cups parmesan cheese
2 lbs. Penne or ziti
Cut all
1⁄2 cup white wine
1 1⁄2 cups chicken broth (Emeril’s) Broccoli florets (Frozen Birdseye steam fresh or fresh)
Cornstarch
1-2 cups parmesan cheese
2 lbs. Penne or ziti
Cut all
Minced Garlic
1 cup butter
Preheat oven to 375. Lightly spray a cookie sheet with cooking spray.
chicken tenders in half. Set aside. In a gallon sized Ziploc bag mix 2 oz parmesan cheese, 1⁄2 cup bread crumbs, and 1 packet Good Seasons. Shake well. Add 1⁄4 of chicken breasts and shake until covered. Place on greased cookie sheet. Put another 1⁄4 of the chicken tenders into the bag and shake
and put on a cookie sheet. Mix the other half of the cheese, bread crumbs and Good Seasons packet in the bag. Coat the rest of the chicken tenders and place on a cookie sheet. Bake until chicken is fully cooked (approx. 15 minutes)
Meanwhile... in a deep saucepan sauté 3 Tablespoons of garlic in 1 cup of butter/margarine for 10 minutes. Add 3⁄4 cup of olive oil and continue to simmer for 15 more minutes. Add wine and chicken broth and simmer for 30 more minutes. While this is simmering, cook pasta about 1-2 minutes less than instructed on packet. Drain. If a thicker sauce is desired, add 4 tablespoons of chicken broth and 1 teaspoon of cornstarch to mixture until mixture thickens and is hot again. Remove butter/wine mixture from the heat and add frozen broccoli florets (if fresh precook before adding to mixture). Stir until all broccoli pieces are coated.
Mix baked chicken, broccoli in sauce, and the pasta in a large oven pan. Sprinkle with parmesan cheese while stirring. Add parmesan cheese to taste – at least one cup. Add salt and pepper. Stir. Bake the pasta/chicken
mixture for 10-15 minutes until hot.
1 cup butter
Preheat oven to 375. Lightly spray a cookie sheet with cooking spray.
chicken tenders in half. Set aside. In a gallon sized Ziploc bag mix 2 oz parmesan cheese, 1⁄2 cup bread crumbs, and 1 packet Good Seasons. Shake well. Add 1⁄4 of chicken breasts and shake until covered. Place on greased cookie sheet. Put another 1⁄4 of the chicken tenders into the bag and shake
and put on a cookie sheet. Mix the other half of the cheese, bread crumbs and Good Seasons packet in the bag. Coat the rest of the chicken tenders and place on a cookie sheet. Bake until chicken is fully cooked (approx. 15 minutes)
Meanwhile... in a deep saucepan sauté 3 Tablespoons of garlic in 1 cup of butter/margarine for 10 minutes. Add 3⁄4 cup of olive oil and continue to simmer for 15 more minutes. Add wine and chicken broth and simmer for 30 more minutes. While this is simmering, cook pasta about 1-2 minutes less than instructed on packet. Drain. If a thicker sauce is desired, add 4 tablespoons of chicken broth and 1 teaspoon of cornstarch to mixture until mixture thickens and is hot again. Remove butter/wine mixture from the heat and add frozen broccoli florets (if fresh precook before adding to mixture). Stir until all broccoli pieces are coated.
Mix baked chicken, broccoli in sauce, and the pasta in a large oven pan. Sprinkle with parmesan cheese while stirring. Add parmesan cheese to taste – at least one cup. Add salt and pepper. Stir. Bake the pasta/chicken
mixture for 10-15 minutes until hot.
Ailis is famous for this delicious dish! Read the whole recipe before you begin.
It is easier than it appears. GF? Try the gluten free noodle, bread crumbs,
and use your imagination for the seasoning packets!
Chianti braised stuffed chicken thighs on egg noodles
Mix first 9 ingredients in medium bowl to make a stuffing:
4 ounces (about 1 link) sweet
Italian sausage, casing removed,
meat crumbled
1/2 cup fresh breadcrumbs from crustless day-old French bread 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
NEXT:
8 large skinless boneless chicken thighs (about 2 1/2 pounds total)
2 tablespoons olive oil
1/4 cup chopped pancetta or bacon 3/4 cup finely chopped onion
6 garlic cloves, minced
1 750-ml bottle Chianti or other dry red wine
1/2 cup fresh breadcrumbs from crustless day-old French bread 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
NEXT:
8 large skinless boneless chicken thighs (about 2 1/2 pounds total)
2 tablespoons olive oil
1/4 cup chopped pancetta or bacon 3/4 cup finely chopped onion
6 garlic cloves, minced
1 750-ml bottle Chianti or other dry red wine
1 large shallot, minced
1 large egg
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme 1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups canned low-salt chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 teaspoon dried basil
1 pound egg noodles
1 large egg
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme 1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups canned low-salt chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 teaspoon dried basil
1 pound egg noodles
Place 1 chicken thigh on work surface. Fill area where bone was removed
with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with
kitchen string to hold together. Repeat with remaining chicken thighs and
stuffing. Sprinkle generously with salt and pepper.
Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate.
Add onion and garlic to skillet; sauté until tender, about 10 minutes.
Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Salt & pepper. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
Monica suggests: “A green salad completes the meal. What to drink? A Riserva Chianti.”
Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate.
Add onion and garlic to skillet; sauté until tender, about 10 minutes.
Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Salt & pepper. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
Monica suggests: “A green salad completes the meal. What to drink? A Riserva Chianti.”
Potato Gratin with Goat Cheese
Whisk together:
Whisk together:
2 cups of milk
1 cup crumbled soft goat cheese 1 garlic close, minced
1 cup crumbled soft goat cheese 1 garlic close, minced
1⁄2 t salt
1⁄2 t pepper 1/8 t nutmeg
1⁄2 t pepper 1/8 t nutmeg
Preheat oven to 400 F. Generously butter a 7x11x2 inch glass dish and layer
2 lbs potatoes thinly sliced in dish alternately with the creamed mixture.
Bake uncovered for about 1 hour until potatoes are tender and top is golden
brown. Serve hot.
Like “layered potatoes” this is a favorite recipe.
Like “layered potatoes” this is a favorite recipe.
Sea Bass with topping
Mix together and sauté:
5 T olive oil
1 t ground cumin
1⁄2 t ground cinnamon 1⁄2 cup red onion
3 T fresh lemon juice
2 T chopped fresh mint
2 t grated orange peel
1⁄2 t cayenne
salt & pepper
salt & pepper
Add olives, red bell pepper, cilantro, raisins, etc.
Bake or sauté Sea Bass and add this topping on the fish cooking. If grilling, grill fish and add topping just before serving so as not to lose the flavorings.
We love Sea Bass especially caught in the Mill River or Ipswich Bay off Wingaersheek. Tastes great fresh from the Whaler right into the backyard fire pit!
Stuffed peppers with ground beef and rice.
Bake or sauté Sea Bass and add this topping on the fish cooking. If grilling, grill fish and add topping just before serving so as not to lose the flavorings.
We love Sea Bass especially caught in the Mill River or Ipswich Bay off Wingaersheek. Tastes great fresh from the Whaler right into the backyard fire pit!
Stuffed peppers with ground beef and rice.
8 large green bell peppers
1/2 pound lean ground beef,
ground round
1/4 cup finely chopped onion 1 cup cooked rice
1/4 cup finely chopped onion 1 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon paprika
dash Worcestershire sauce 1/2 cup grated cheddar cheese
1/8 teaspoon paprika
dash Worcestershire sauce 1/2 cup grated cheddar cheese
Wash peppers; remove stem ends, seeds, and white membranes. Cook bell
peppers in 1 cup of boiling lightly salted water for 4 to 5 minutes. Drain.
Brown ground beef with chopped onion, stirring to break up beef.
Add rice, salt, paprika, and Worcestershire sauce; mix well. Fill peppers with meat mixture and top each with grated cheese. Bake stuffed peppers at 350° for 30 minutes.
Meme knew we all loved stuffed peppers and made them often!
Add rice, salt, paprika, and Worcestershire sauce; mix well. Fill peppers with meat mixture and top each with grated cheese. Bake stuffed peppers at 350° for 30 minutes.
Meme knew we all loved stuffed peppers and made them often!
Hawaiian Chicken Salad
Prepare:
1⁄2 cup uncooked wild rice
1⁄2 cup uncooked white long grain rice
Then Mix WITH:
3 cups cooked chicken cut into 2 inch strips 1 large carrot cut into 2 inch strips
1⁄2 cup raisins
1⁄2 cup sliced green onion
Combine:
1⁄2 cup olive oil
1⁄4 cup white vinegar
1 Tablespoon Dijon mustard
2 med cloves garlic mashed
1 teaspoon salt
1⁄2 teaspoon red hop pepper sauce
Pour dressing over rice mixture. Cover refrigerate for 2-3 hours. Just before serving put lettuce leaves in a big flat bowl and add 3⁄4 cup chopped Macadamia nuts on top.
Meme says; “This is really delicious, easy to make ahead of time!” I tired it last week and I agree.
Roast of Lamb with Ginger and Cider
Rub a 5 lb roast of lamb with butter and ginger, salt and pepper. Sprinkle with flour if desired. Put in hot oven to brown, 450 F, then reduce to 325 F and baste with following mixture, which has simmered 5 minutes. Do not cook more than 3 hours. Serves 4-6
Sauce;
1⁄2 cup beef or veggie broth
1⁄2 cup dry cider
2 Tablespoons minced rosemary and/or mint
Prepare:
1⁄2 cup uncooked wild rice
1⁄2 cup uncooked white long grain rice
Then Mix WITH:
3 cups cooked chicken cut into 2 inch strips 1 large carrot cut into 2 inch strips
1⁄2 cup raisins
1⁄2 cup sliced green onion
Combine:
1⁄2 cup olive oil
1⁄4 cup white vinegar
1 Tablespoon Dijon mustard
2 med cloves garlic mashed
1 teaspoon salt
1⁄2 teaspoon red hop pepper sauce
Pour dressing over rice mixture. Cover refrigerate for 2-3 hours. Just before serving put lettuce leaves in a big flat bowl and add 3⁄4 cup chopped Macadamia nuts on top.
Meme says; “This is really delicious, easy to make ahead of time!” I tired it last week and I agree.
Roast of Lamb with Ginger and Cider
Rub a 5 lb roast of lamb with butter and ginger, salt and pepper. Sprinkle with flour if desired. Put in hot oven to brown, 450 F, then reduce to 325 F and baste with following mixture, which has simmered 5 minutes. Do not cook more than 3 hours. Serves 4-6
Sauce;
1⁄2 cup beef or veggie broth
1⁄2 cup dry cider
2 Tablespoons minced rosemary and/or mint
Nothing quite like a roast lamb to make a great meal!
1 onion minced
1 teaspoon sugar 1 teaspoon ginger
1 teaspoon sugar 1 teaspoon ginger
16
Braised Tofu in Caramel Sauce
1 pound firm tofu
3 tablespoons sugar
3 tablespoons soy sauce
1/4 cup minced shallots
1 tablespoon minced fresh ginger
1 clove garlic, peeled and minced
2 tablespoons thinly sliced green onions (including tops)
1/8 teaspoon pepper
1. Cut tofu into 2- by 3-inch, 1/2-inch-thick slices and pat dry.
2. Place sugar in a 10- to 12-inch frying pan over medium-high heat; shake pan often until sugar is melted and amber colored, 2 to 3 minutes. Add 1/2 cup hot water (mixture will bubble vigorously) and stir over medium heat until caramelized sugar is dissolved.
3. Stir in soy sauce, shallots, ginger, and garlic; stir often over high heat until boiling. Lay tofu pieces in a single layer in sauce. Simmer, uncovered, over medium-low heat for about 5 minutes. With a wide spatula, turn pieces over; simmer until hot and coated with sauce, 3 to 4 minutes longer.
4. Transfer tofu and sauce to a serving dish and sprinkle with green onions and pepper.
Monica notes: “Caramelized sugar infuses the sauce with sweetness and gives it a deep mahogany shine. Serve this great vegetarian dish with hot cooked rice and stir-fried spinach with garlic.” And she suggests the following adaptation as well.
Braised Tilapia in Caramel Sauce
Follow the recipe for Braised Tofu in Caramel Sauce, above, but substitute 1 pound boned, skinned tilapia or catfish fillets for the tofu and 3 tablespoons Asian fish sauce (nuoc mam or nam pla) for the soy sauce. In step 1, rinse fish and pat dry; cut fillets crosswise into 2- by 3-inch pieces. In step 3, lay fish in a single layer in sauce, overlapping edges if necessary to fit. Simmer for
about 3 minutes, turn over carefully, and simmer until barely opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. In step 4, transfer fish to serving dish with a slotted spatula. Bring sauce to a boil over high heat and stir often until slightly syrupy and reduced to about 2/3 cup, 2 to 4 minutes; pour over fish, then sprinkle with the green onions and pepper. Makes 4 servings.
1 pound firm tofu
3 tablespoons sugar
3 tablespoons soy sauce
1/4 cup minced shallots
1 tablespoon minced fresh ginger
1 clove garlic, peeled and minced
2 tablespoons thinly sliced green onions (including tops)
1/8 teaspoon pepper
1. Cut tofu into 2- by 3-inch, 1/2-inch-thick slices and pat dry.
2. Place sugar in a 10- to 12-inch frying pan over medium-high heat; shake pan often until sugar is melted and amber colored, 2 to 3 minutes. Add 1/2 cup hot water (mixture will bubble vigorously) and stir over medium heat until caramelized sugar is dissolved.
3. Stir in soy sauce, shallots, ginger, and garlic; stir often over high heat until boiling. Lay tofu pieces in a single layer in sauce. Simmer, uncovered, over medium-low heat for about 5 minutes. With a wide spatula, turn pieces over; simmer until hot and coated with sauce, 3 to 4 minutes longer.
4. Transfer tofu and sauce to a serving dish and sprinkle with green onions and pepper.
Monica notes: “Caramelized sugar infuses the sauce with sweetness and gives it a deep mahogany shine. Serve this great vegetarian dish with hot cooked rice and stir-fried spinach with garlic.” And she suggests the following adaptation as well.
Braised Tilapia in Caramel Sauce
Follow the recipe for Braised Tofu in Caramel Sauce, above, but substitute 1 pound boned, skinned tilapia or catfish fillets for the tofu and 3 tablespoons Asian fish sauce (nuoc mam or nam pla) for the soy sauce. In step 1, rinse fish and pat dry; cut fillets crosswise into 2- by 3-inch pieces. In step 3, lay fish in a single layer in sauce, overlapping edges if necessary to fit. Simmer for
about 3 minutes, turn over carefully, and simmer until barely opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. In step 4, transfer fish to serving dish with a slotted spatula. Bring sauce to a boil over high heat and stir often until slightly syrupy and reduced to about 2/3 cup, 2 to 4 minutes; pour over fish, then sprinkle with the green onions and pepper. Makes 4 servings.
Coq au vin
Paul Child’s (Julia’s husband) favorite
4 thighs & 4 drumsticks
salt & pepper
1 cup all-purpose or GF flour spread on a plate
2-3 T cooking oil
2 cups sliced onions
2 cups red wine
Paul Child’s (Julia’s husband) favorite
4 thighs & 4 drumsticks
salt & pepper
1 cup all-purpose or GF flour spread on a plate
2-3 T cooking oil
2 cups sliced onions
2 cups red wine
1 cup beef stock or bouillon
1 medium herb bouquet(1/2 t thyme, 1 bay leaf, 2 gloves garlic tied together with 2 or 3 large sprigs of parsley)
3 T tomato paste
1 medium herb bouquet(1/2 t thyme, 1 bay leaf, 2 gloves garlic tied together with 2 or 3 large sprigs of parsley)
3 T tomato paste
Salt and pepper the chicken and dredge in flour, shaking off excess. Film a
sauté pan or casserole with oil, set over high heat and, when very hot but not
smoking, brown the chicken nicely on all sides. Remove to a side dish and
brown the onions lightly. Return the chicken to the pan, pour in the wine and
stock or bouillon, stir in the tomato paste, and bury the herb pocket in the
liquid. Bring to a simmer, cover and simmer slowly for about 25 minutes, or
until the chicken is tender- a sharp pronged fork will pierce it easily. (Recipe
can be prepared in advance up to this point, cover and reheat before
continuing.)
Remove chicken to a hot platter, skim visible fat and boil down the juices for several minutes over high heat until lightly thickened. Taste, correct seasoning, spoon over the chicken and serve.
Can you imagine being Julia Child’s husband? Having all that good food prepared for you daily! He must feel like Grampy! .....Having all that good food Meme makes! I was curious about his favorite dinner and am delighted with this version. They use Chianti or Zinfandel. I recommend using any good white.
Remove chicken to a hot platter, skim visible fat and boil down the juices for several minutes over high heat until lightly thickened. Taste, correct seasoning, spoon over the chicken and serve.
Can you imagine being Julia Child’s husband? Having all that good food prepared for you daily! He must feel like Grampy! .....Having all that good food Meme makes! I was curious about his favorite dinner and am delighted with this version. They use Chianti or Zinfandel. I recommend using any good white.
Seafood Casserole
2 cups rice that was cooked with curry
1 lb cooked shrimp
2 cups rice that was cooked with curry
1 lb cooked shrimp
4 Tablespoons butter
1⁄4 cup chopped celery
1⁄2 cup green onion
soup
1⁄4 lb sliced mushrooms
2 (7.5 oz) can crabmeat, boned and flaked 1⁄4 cup shredded almonds
Cook rice according to directions. Melt butter and sauté celery, onions, peppers, and mushrooms until tender. Combine vegetables with cooked rice, crabmeat, shrimp, pimento and curry. Stir in mushroom soup and blend well. Pour into buttered casserole – sprinkle with toasted almonds – Cover and Bake 15-20 minutes in preheated 350F oven.
Meme said she got this from Teeny, Jim Watson’s mother, who used to make this to have at home or “freeze and take onboard” when sailing ‘Decibel’ offshore.
GF? Yes, made it last week without the cream of mushroom soup – tastes great. For the leftovers, we served it with a mushroom sauce.
Shrimp Rosemarie
1 egg yolk
1/2c. oil
1/2c. wine vinegar
2 T. Dijon mustard
2 T. chives
2 T. parsley
1/2 tsp salt
2 cans drained artichokes pimentos (optional)
2 lbs medium shrimp - cooked
Beat all ingredients except shrimp with a whisk. Add shrimp. Marinate up to 2 days. Serve with French bread.
Monica sent this one and said; “I had this at the beach. I think it's from Meme's neighbor (thus the name). I've made it several times since, including for Declan's baptism lunch.”
1⁄4 lb sliced mushrooms
2 (7.5 oz) can crabmeat, boned and flaked 1⁄4 cup shredded almonds
Cook rice according to directions. Melt butter and sauté celery, onions, peppers, and mushrooms until tender. Combine vegetables with cooked rice, crabmeat, shrimp, pimento and curry. Stir in mushroom soup and blend well. Pour into buttered casserole – sprinkle with toasted almonds – Cover and Bake 15-20 minutes in preheated 350F oven.
Meme said she got this from Teeny, Jim Watson’s mother, who used to make this to have at home or “freeze and take onboard” when sailing ‘Decibel’ offshore.
GF? Yes, made it last week without the cream of mushroom soup – tastes great. For the leftovers, we served it with a mushroom sauce.
Shrimp Rosemarie
1 egg yolk
1/2c. oil
1/2c. wine vinegar
2 T. Dijon mustard
2 T. chives
2 T. parsley
1/2 tsp salt
2 cans drained artichokes pimentos (optional)
2 lbs medium shrimp - cooked
Beat all ingredients except shrimp with a whisk. Add shrimp. Marinate up to 2 days. Serve with French bread.
Monica sent this one and said; “I had this at the beach. I think it's from Meme's neighbor (thus the name). I've made it several times since, including for Declan's baptism lunch.”
2 Tablespoons chop pimento
2 teaspoon curry powder
2 (10.5 oz) cans cream of mushroom
2 teaspoon curry powder
2 (10.5 oz) cans cream of mushroom
I recommend Organic Puck
Fruit Compote
1 can peaches
1 can pears
1 can apricots
1 can pineapple chunks
1 can peaches
1 can pears
1 can apricots
1 can pineapple chunks
1 bottle cherries
3⁄4 cup brown sugar
1 teaspoon curry
1 teaspoon curry
Mix. Let stand for 24 hours covered. Bake 1 hour at 350F.
Meme likes to serve this with ham, but alongside roast chicken works well, too.
Baked Cheese Sandwiches #1
10 slices bread, cut into triangles
2 T butter
3 eggs
4 cups milk
1/2 tsp salt
Mustard (optional)
1/2 pound grated cheese
Spread cheese over 5 unbuttered slices of bread. cover with remaining 5 slices, buttered side up. Beat eggs, milk, and salt (& mustard). Pour over bread. Let stand overnight covered tightly.
Bake at 325 30-40 minutes until set. It will puff up. Serve immediately.
Baked Cheese Sandwiches #2
7 slices bread (1/2" thick), buttered, and put in dish 1 c. grated cheese-- sprinkled over bread
Mix: 2 eggs
1 c. milk
Meme likes to serve this with ham, but alongside roast chicken works well, too.
Baked Cheese Sandwiches #1
10 slices bread, cut into triangles
2 T butter
3 eggs
4 cups milk
1/2 tsp salt
Mustard (optional)
1/2 pound grated cheese
Spread cheese over 5 unbuttered slices of bread. cover with remaining 5 slices, buttered side up. Beat eggs, milk, and salt (& mustard). Pour over bread. Let stand overnight covered tightly.
Bake at 325 30-40 minutes until set. It will puff up. Serve immediately.
Baked Cheese Sandwiches #2
7 slices bread (1/2" thick), buttered, and put in dish 1 c. grated cheese-- sprinkled over bread
Mix: 2 eggs
1 c. milk
1 tsp salt
1/4 tsp paprika cayenne
1/2 tsp dry mustard
and pour over bread & cheese
1/4 tsp paprika cayenne
1/2 tsp dry mustard
and pour over bread & cheese
Bake at 350 for 25 minutes.
Monica sent these with comments: “Well, they're not gluten free but here
there are. These are the two versions of Simon's favorite cheese
sandwiches. I generally make the second b/c it doesn't have to sit, but Meme sent me the first one first.”
sandwiches. I generally make the second b/c it doesn't have to sit, but Meme sent me the first one first.”
Salmon or Lobster Pie
4 well beaten eggs
1 cup milk
1⁄2 cup cottage cheese
3⁄4 cup self-rising flour (Bisquick or GF Fearn Brown Rice Baking Mix) 2 cans pink Salmon or same amount of Lobster
4 well beaten eggs
1 cup milk
1⁄2 cup cottage cheese
3⁄4 cup self-rising flour (Bisquick or GF Fearn Brown Rice Baking Mix) 2 cans pink Salmon or same amount of Lobster
1 small grated onion
1 small carrot
2 tablespoon cooked green peas (or spinach for color and flavor) 1 cup grated Cheddar Cheese salt & freshly ground pepper
1⁄2 cup melted butter
1 small carrot
2 tablespoon cooked green peas (or spinach for color and flavor) 1 cup grated Cheddar Cheese salt & freshly ground pepper
1⁄2 cup melted butter
Add milk, cottage cheese and the flour to the eggs and beat to mix thoroughly.
Add the Lobster/salmon and then the onion, carrot, peas, seasonings, and the
cheese. Mix well. Finally, add the melted butter. Place mixture into a suitable
lightly greased baking pan, pie pan, or quiche mold and cook in slow oven –
325F. Test with skewer after 40 minutes. The quiche should be lightly brown
on top. Recipe can be doubled.
This is so easy and tastes so good! Meme often makes this pie as she expects guests for lunch. Serving Lobster Pie in the Keeping Room with a green salad, her guests rave about this dish and many request a copy of the recipe. She keeps a few on hand to share.
Salmon-in-a Snap with Soy Sauce
Season 4 one inch-thick salmon fillets with 1⁄2 teaspoon freshly ground pepper. Preheat oven to 450F. Arrange fish fillets in baking pan which has been lightly coated with nonstick spray. Drizzle fish with 2 teaspoon reduced- sodium GF soy sauce. Top with one medium orange, halved and very thinly sliced. Bake, covered, for 8 – 12 minutes until fish flakes easily with a fork.
Meanwhile, in a 2 qt saucepan, bring just to boiling...
This is so easy and tastes so good! Meme often makes this pie as she expects guests for lunch. Serving Lobster Pie in the Keeping Room with a green salad, her guests rave about this dish and many request a copy of the recipe. She keeps a few on hand to share.
Salmon-in-a Snap with Soy Sauce
Season 4 one inch-thick salmon fillets with 1⁄2 teaspoon freshly ground pepper. Preheat oven to 450F. Arrange fish fillets in baking pan which has been lightly coated with nonstick spray. Drizzle fish with 2 teaspoon reduced- sodium GF soy sauce. Top with one medium orange, halved and very thinly sliced. Bake, covered, for 8 – 12 minutes until fish flakes easily with a fork.
Meanwhile, in a 2 qt saucepan, bring just to boiling...
2 cups broccoli florets
3⁄4 cup water
2 tsp minced garlic 1⁄4 tsp salt
1 cup reduced sodium chicken
broth
Cover and cook for a bout 3 minutes.
Stir in 1 cup quick cooking couscous or for GF, use rice and adjust liquid to the rice used. Remove from heat.
Serve fish over the hot cooked rice or couscous and broccoli.
Meme is famous for this recipe! Salmon stirs up excitement – naturally high in protein, heart-saving omega-3 fatty acids, and because prepared this way, it is flavorful!. You can prepare this “in a snap” – about 20 minutes to a gourmet dinner.
3⁄4 cup water
2 tsp minced garlic 1⁄4 tsp salt
1 cup reduced sodium chicken
broth
Cover and cook for a bout 3 minutes.
Stir in 1 cup quick cooking couscous or for GF, use rice and adjust liquid to the rice used. Remove from heat.
Serve fish over the hot cooked rice or couscous and broccoli.
Meme is famous for this recipe! Salmon stirs up excitement – naturally high in protein, heart-saving omega-3 fatty acids, and because prepared this way, it is flavorful!. You can prepare this “in a snap” – about 20 minutes to a gourmet dinner.
Chicken Florentine
Combine:
2 pkgs frozen chopped spinach, thawed 1 medium onion , chopped
3 Tablespoons white wine
1 1⁄2 Tablespoons flour
1⁄2 teaspoon salt
1⁄4 freshly ground pepper
2 chicken breasts, skinned, boned, and halved
1⁄2 pound mushroom sliced diagonally using stems
Place 1⁄2 of the spinach mixture in the bottom of a shallow baking dish sprayed with Pam.
Arrange chicken and mushrooms on top. Spread with remaining mixture. Bake 350F for 30-40 minutes. (Cover for first 20 minutes)
Meme raves about this recipe which she learned via her friend, Ginny Kaneb.
Combine:
2 pkgs frozen chopped spinach, thawed 1 medium onion , chopped
3 Tablespoons white wine
1 1⁄2 Tablespoons flour
1⁄2 teaspoon salt
1⁄4 freshly ground pepper
2 chicken breasts, skinned, boned, and halved
1⁄2 pound mushroom sliced diagonally using stems
Place 1⁄2 of the spinach mixture in the bottom of a shallow baking dish sprayed with Pam.
Arrange chicken and mushrooms on top. Spread with remaining mixture. Bake 350F for 30-40 minutes. (Cover for first 20 minutes)
Meme raves about this recipe which she learned via her friend, Ginny Kaneb.
Hamburger Rice Pie
1 pound ground beef
1 egg
1⁄2 cup onion
1⁄2 cup bread crumbs
1⁄2 cup canned milk (optional)
1 pound ground beef
1 egg
1⁄2 cup onion
1⁄2 cup bread crumbs
1⁄2 cup canned milk (optional)
1 1⁄2 cups cooked rice
1 can tomatoes
1⁄2 cup grated cheese salt and pepper
1⁄2 cup grated cheese salt and pepper
Cook rice until nearly done. Add egg, breadcrumbs, milk, onion, and
seasonings to hamburger. Mix thoroughly. Add tomatoes to nearly cooked rice.
Mix thoroughly. Grease a deep pie pan or meatloaf pan. Put the hamburger
in the pan first, smooth top, and add rice. Sprinkle with grated cheese. Cook
in a preheated oven 350F until done.
Meme suggests using GF bread crumbs if needed. Serve with candied sweet potatoes and peas.
in the pan first, smooth top, and add rice. Sprinkle with grated cheese. Cook
in a preheated oven 350F until done.
Meme suggests using GF bread crumbs if needed. Serve with candied sweet potatoes and peas.
Crabmeat Maryland
Combine in a saucepan: 4 tablespoons butter
3 heaping tablespoons flour
1⁄2 teaspoon salt 3⁄4 cup cream
3⁄4 cup milk
Stir over medium heat until thick. Remove from heat and add 2 egg yolks. Put 1 can crab meat into casserole. Cover with sauce. Top with 1⁄2 cup grated cheese and paprika. Bake 350F for 30 minutes.
Meme says: “This is from our neighbor, Ann Watson. I’ve been making this for almost 60 years!” Sometimes I used evaporated milk as a substitute for the cream/milk.”
Beach Day Beef Casserole (slow cooker)
2 lbs. beef stew meat – 1” pieces
1 envelope onion soup mix
1 10 oz can cream of mushroom soup 1 4 oz can mushrooms
1⁄2 cup red wine
Combine all ingredients in crock-pot – stir together well. Cover. Cook on low heat 8-12 hours, high 5-6 hours. Serve over rice or noodles.
Meme often made this at Wingaersheek. Put it all together in the morning and then enjoy the day in the garden or go for a walk to the castles. Great to serve to lots of hungry kids sitting at the bar!
Combine in a saucepan: 4 tablespoons butter
3 heaping tablespoons flour
1⁄2 teaspoon salt 3⁄4 cup cream
3⁄4 cup milk
Stir over medium heat until thick. Remove from heat and add 2 egg yolks. Put 1 can crab meat into casserole. Cover with sauce. Top with 1⁄2 cup grated cheese and paprika. Bake 350F for 30 minutes.
Meme says: “This is from our neighbor, Ann Watson. I’ve been making this for almost 60 years!” Sometimes I used evaporated milk as a substitute for the cream/milk.”
Beach Day Beef Casserole (slow cooker)
2 lbs. beef stew meat – 1” pieces
1 envelope onion soup mix
1 10 oz can cream of mushroom soup 1 4 oz can mushrooms
1⁄2 cup red wine
Combine all ingredients in crock-pot – stir together well. Cover. Cook on low heat 8-12 hours, high 5-6 hours. Serve over rice or noodles.
Meme often made this at Wingaersheek. Put it all together in the morning and then enjoy the day in the garden or go for a walk to the castles. Great to serve to lots of hungry kids sitting at the bar!
Lobster-Rice Soufflé
1⁄4 cup raw rice
1⁄4 tsp salt
3⁄4 cup boiling water
4 eggs separated
4 tbls flour
1⁄2 tsp salt
1 cup milk
1 can (6 oz) lobster meat, drained, shelled, cut into bite-size pieces
1⁄4 tsp salt
3⁄4 cup boiling water
4 eggs separated
4 tbls flour
1⁄2 tsp salt
1 cup milk
1 can (6 oz) lobster meat, drained, shelled, cut into bite-size pieces
Cheese Sauce:
2 tbls butter
1⁄2 tsp dry mustard 1⁄2 tsp salt
1 1⁄2 cups milk
1 cup grated cheese 2 tbls flour
1⁄2 tsp dry mustard 1⁄2 tsp salt
1 1⁄2 cups milk
1 cup grated cheese 2 tbls flour
Cook rice with salt in boiling water for 20 minutes.
Separate eggs. Put whites into medium bowl and beat them until stiff. Place yolks into a large bowl.
Melt butter in saucepan on stove. Stir in flour and 1⁄2 tsp salt. Cook stirring constantly, until mixture bubbles. Stir in milk slowly, continue cooking and stirring until sauce is very thick and boils 1 minutes. Remove from heat.
Beat egg yolks well. Stir in the cream sauce, cooked rice, and lobster pieces. Lightly fold in stiffly beaten egg whites until no streaks of sauce or egg remain.
Pour into nongreased 8 cup deep baking dish. Set dish in baking pan on oven shelf; pour in boiling water to depth of 1 inch. Bake in slow oven 325F for 1 hour or until top is firm and puffy golden. Serve at once with cheese sauce.
Cheese sauce: Melt butter, add flour, mustard, salt. Stir until bubbles, add milk slowly. Cook 1 minute. Add cheese until melted and combined.
Lobster Soufflé is a Watson tradition for Christmas Day dinner – since 1985. One of us saves at least 6 ounces of lobster from the Christmas Eve lobster feast at Centre Farm. IF we remember to take it out of the refrigerator and bring it home with us, we have a lovely Christmas soufflé. One time, we had to ask Meme and Grampy to bring the baggie along with them when they joined us for dinner! This recipe -- from Meme’s Served in Salem – takes a bit of concentration to make and usually gets all five of us cracking,
grating, and stirring, but is well worth the effort.
Separate eggs. Put whites into medium bowl and beat them until stiff. Place yolks into a large bowl.
Melt butter in saucepan on stove. Stir in flour and 1⁄2 tsp salt. Cook stirring constantly, until mixture bubbles. Stir in milk slowly, continue cooking and stirring until sauce is very thick and boils 1 minutes. Remove from heat.
Beat egg yolks well. Stir in the cream sauce, cooked rice, and lobster pieces. Lightly fold in stiffly beaten egg whites until no streaks of sauce or egg remain.
Pour into nongreased 8 cup deep baking dish. Set dish in baking pan on oven shelf; pour in boiling water to depth of 1 inch. Bake in slow oven 325F for 1 hour or until top is firm and puffy golden. Serve at once with cheese sauce.
Cheese sauce: Melt butter, add flour, mustard, salt. Stir until bubbles, add milk slowly. Cook 1 minute. Add cheese until melted and combined.
Lobster Soufflé is a Watson tradition for Christmas Day dinner – since 1985. One of us saves at least 6 ounces of lobster from the Christmas Eve lobster feast at Centre Farm. IF we remember to take it out of the refrigerator and bring it home with us, we have a lovely Christmas soufflé. One time, we had to ask Meme and Grampy to bring the baggie along with them when they joined us for dinner! This recipe -- from Meme’s Served in Salem – takes a bit of concentration to make and usually gets all five of us cracking,
grating, and stirring, but is well worth the effort.
Baked Chicken and Olives
2 chickens (2 lbs. each)
1 cup flour
1 tablespoon salt, divided
1 tablespoon paprika, plus one tsp. 1⁄2 tsp black pepper
3⁄4 cup butter, divided
1 7 oz jar ripe olives
1 cup flour
1 tablespoon salt, divided
1 tablespoon paprika, plus one tsp. 1⁄2 tsp black pepper
3⁄4 cup butter, divided
1 7 oz jar ripe olives
1 cup orange juice
1 tablespoon brown sugar 1⁄2 teaspoon thyme
1 medium onion
1 tablespoon brown sugar 1⁄2 teaspoon thyme
1 medium onion
Combine flour, 2 tsp salt, 1 T paprika and pepper in bar, add chicken and
shake to coat.
Brown chicken in 1⁄2 cup butter. Place in large flat casserole with cover. Combine 1⁄4 cup butter, olives, orange juice, brown sugar, 1 tsp. salt, thyme, and onion rings. Simmer 5 minutes. Pour sauce over chicken and sprinkle with paprika. Cover and bake at 375F for 1 1⁄2 - 2 hours. Baste and watch during the baking. Uncover to brown in the last 15 minutes.
This is one of Meme’s favorites. She recommends serving it with rice and a salad. Try gluten free flour for the ‘shaking’ if desired. Black or green olives can be used.
Brown chicken in 1⁄2 cup butter. Place in large flat casserole with cover. Combine 1⁄4 cup butter, olives, orange juice, brown sugar, 1 tsp. salt, thyme, and onion rings. Simmer 5 minutes. Pour sauce over chicken and sprinkle with paprika. Cover and bake at 375F for 1 1⁄2 - 2 hours. Baste and watch during the baking. Uncover to brown in the last 15 minutes.
This is one of Meme’s favorites. She recommends serving it with rice and a salad. Try gluten free flour for the ‘shaking’ if desired. Black or green olives can be used.
Cabbage Bundles
6-8 cabbage leaves
1⁄2 cup ground beef, ham, or turkey 1 cup cooked rice
1 cup cheese
1 egg yolk beaten
1 onion, chopped
1 Tablespoon chopped green pepper
1 onion, chopped
1 Tablespoon chopped green pepper
Cook cabbage leaves in boiling water until tender, drain well. Combine meat,
rice, cheese, egg, onion, green pepper and salt and pepper to taste. Place a
tablespoon of this mixture in center of each cabbage leaf and roll leaf up to
contain the filling. Place bundles in shallow baking dish. Cover with a thin
tomato sauce or cream sauce. (see Moussaka)
Bake 350F 30 minutes.
Meme really wanted this one included. Cabbage is a healthy food. This supper provides a “tried and true” way to get the benefits of cabbage.
Bake 350F 30 minutes.
Meme really wanted this one included. Cabbage is a healthy food. This supper provides a “tried and true” way to get the benefits of cabbage.
Chicken Breasts – From the kitchen of Tara
1 cup peanut oil
3 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
juice of 1 small lemon
2 tablespoon Dijon-style mustard
1 tablespoon honey
1 clove garlic, pressed
1⁄2 teaspoon freshly ground black pepper 1⁄4 teaspoon dried hot red pepper flakes 1 teaspoon dried basil, crumbled
1 teaspoon dried tarragon, crumbled
1 teaspoon dried thyme, crumbled
2 teaspoons salt (optional)
6 split chicken breasts ( about 3 lbs.)
Combine all ingredients except chicken. Mix well. Add chicken. Coat well. Let chicken marinate overnight. Broil or grill to perfection.
Tara shared this with Meme. Meme says it is one of her favorites.
Steak Tips
Arrange 2 lbs slabs of steak tips in a shallow glass baking dish. Sprinkle the following ingredients over the meat. Approximately:
1⁄2 cup olive oil
1⁄2 cup wine
1⁄2 cup steak sauce/Worcestershire/soy sauce 2-4 cloves garlic, minced
salt & freshly ground pepper, cayenne pepper vary the spices – rosemary, thyme, oregano
Take a fork and puncture the meat to allowing the liquid to penetrate. Let marinate for a few hours or overnight. Bake the meat with the marinade in a 350F oven for 30 minutes and then grill in slabs – maybe 10 minutes on each side. Cut into cubes when cooked.
Grilling them in the backyard fire pit is preferable, but using a regular gas grill will make a great meal as well. Meme and Grampy often join us by the Mill River for a fire pit and steak tips.
1 cup peanut oil
3 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
juice of 1 small lemon
2 tablespoon Dijon-style mustard
1 tablespoon honey
1 clove garlic, pressed
1⁄2 teaspoon freshly ground black pepper 1⁄4 teaspoon dried hot red pepper flakes 1 teaspoon dried basil, crumbled
1 teaspoon dried tarragon, crumbled
1 teaspoon dried thyme, crumbled
2 teaspoons salt (optional)
6 split chicken breasts ( about 3 lbs.)
Combine all ingredients except chicken. Mix well. Add chicken. Coat well. Let chicken marinate overnight. Broil or grill to perfection.
Tara shared this with Meme. Meme says it is one of her favorites.
Steak Tips
Arrange 2 lbs slabs of steak tips in a shallow glass baking dish. Sprinkle the following ingredients over the meat. Approximately:
1⁄2 cup olive oil
1⁄2 cup wine
1⁄2 cup steak sauce/Worcestershire/soy sauce 2-4 cloves garlic, minced
salt & freshly ground pepper, cayenne pepper vary the spices – rosemary, thyme, oregano
Take a fork and puncture the meat to allowing the liquid to penetrate. Let marinate for a few hours or overnight. Bake the meat with the marinade in a 350F oven for 30 minutes and then grill in slabs – maybe 10 minutes on each side. Cut into cubes when cooked.
Grilling them in the backyard fire pit is preferable, but using a regular gas grill will make a great meal as well. Meme and Grampy often join us by the Mill River for a fire pit and steak tips.
Moussaka
Sauce:
4 tablespoons butter
5 tablespoons flour
2 cups milk
salt & freshly ground pepper 1 egg
freshly ground parmesan cheese
Sauce:
4 tablespoons butter
5 tablespoons flour
2 cups milk
salt & freshly ground pepper 1 egg
freshly ground parmesan cheese
Melt butter. Add flour and cook a
few minutes. Add milk and beat
until smooth and thickened. Salt &
pepper to taste. Remove from heat.
Add egg and beat until well mixed.
Beef mixture:
1 1⁄2 tablespoons ground beef
1 medium onion
2 tablespoons butter
salt and pepper
1 teaspoon cinnamon
1 8 oz can tomato paste
1 large salted eggplant, chopped but unpeeled 1⁄2 cup grated cheddar cheese
Brown meat & onion in butter. Salt and pepper to taste and add cinnamon. Dilute tomato paste with 2 cans water and add to mixture. Simmer 15-20 minutes. Rinse and drain eggplant. Simmer in boiling water 10 minutes. Drain. Put a layer of eggplant pieces in shallow casserole. Add a layer of meat sauce, sprinkle with cheese; add another layer of eggplant, the rest of the meat sauce, and then sprinkle with the rest of the cheese. Pour 1⁄2 of the sauce over the casserole. Bake at 350F for 10-15 minutes. Cook rest of the sauce until much thicker. Remove casserole from oven; add rest of sauce and sprinkle lavishly with grated cheese. Bake 45 -50 minutes or until golden brown. Cut in squares to serve.
Meme made likes how the sauce covers the top and sinks into the eggplant spreading the interesting flavors throughout the casserole. As one eats this delicious dish, one is not quite sure what the spice is. This makes for good conversation.
1 1⁄2 tablespoons ground beef
1 medium onion
2 tablespoons butter
salt and pepper
1 teaspoon cinnamon
1 8 oz can tomato paste
1 large salted eggplant, chopped but unpeeled 1⁄2 cup grated cheddar cheese
Brown meat & onion in butter. Salt and pepper to taste and add cinnamon. Dilute tomato paste with 2 cans water and add to mixture. Simmer 15-20 minutes. Rinse and drain eggplant. Simmer in boiling water 10 minutes. Drain. Put a layer of eggplant pieces in shallow casserole. Add a layer of meat sauce, sprinkle with cheese; add another layer of eggplant, the rest of the meat sauce, and then sprinkle with the rest of the cheese. Pour 1⁄2 of the sauce over the casserole. Bake at 350F for 10-15 minutes. Cook rest of the sauce until much thicker. Remove casserole from oven; add rest of sauce and sprinkle lavishly with grated cheese. Bake 45 -50 minutes or until golden brown. Cut in squares to serve.
Meme made likes how the sauce covers the top and sinks into the eggplant spreading the interesting flavors throughout the casserole. As one eats this delicious dish, one is not quite sure what the spice is. This makes for good conversation.
Tortellini Soup
2 T olive oil
1 medium onion, chopped
2 cans ( 14 oz each) diced tomatoes, un drained
2 T balsamic vinegar
2 garlic cloves, chopped
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
4 cups water
3 cans ( 10 oz each) condensed chicken broth
1 package (19 oz) frozen or refrigerated cheese tortellini 1 package ( 10 oz) frozen spinach, thawed and drained
Sauté onion in the olive oil in a large soup pot. Add tomatoes, vinegar, garlic, oregano, salt & pepper. Cook until heated through. Stir in the broth and water. Bring to a boil. Add the Tortellini & spinach. Cook for 8 minutes until the Tortellini are tender. Serve immediately.
Meme says; “This is from my college friend, Clare Forbes. It is Oooh so good!” Be adventurous. Try different Tortellini.
Pork Roast (Marinated)
2 T olive oil
1 medium onion, chopped
2 cans ( 14 oz each) diced tomatoes, un drained
2 T balsamic vinegar
2 garlic cloves, chopped
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
4 cups water
3 cans ( 10 oz each) condensed chicken broth
1 package (19 oz) frozen or refrigerated cheese tortellini 1 package ( 10 oz) frozen spinach, thawed and drained
Sauté onion in the olive oil in a large soup pot. Add tomatoes, vinegar, garlic, oregano, salt & pepper. Cook until heated through. Stir in the broth and water. Bring to a boil. Add the Tortellini & spinach. Cook for 8 minutes until the Tortellini are tender. Serve immediately.
Meme says; “This is from my college friend, Clare Forbes. It is Oooh so good!” Be adventurous. Try different Tortellini.
Pork Roast (Marinated)
1 1⁄2 teaspoon salt
1 1⁄2 teaspoon whole allspice
1 teaspoon whole cloves
1⁄2 teaspoon black pepper
1⁄2 teaspoon ground marjoram 1⁄2 teaspoon sage
1 crumbled bay leaf
1 1⁄2 teaspoon whole allspice
1 teaspoon whole cloves
1⁄2 teaspoon black pepper
1⁄2 teaspoon ground marjoram 1⁄2 teaspoon sage
1 crumbled bay leaf
1 tablespoon slivered lemon rind
2 Tablespoons fresh lemon juice
2 10 oz cans beef bouillon 4-5 lb loin of pork roast
1 tablespoon fat 1⁄2 cup sliced onion
1⁄2 cup carrots
2 Tablespoons fresh lemon juice
2 10 oz cans beef bouillon 4-5 lb loin of pork roast
1 tablespoon fat 1⁄2 cup sliced onion
1⁄2 cup carrots
Heat together the first 10 ingredients to a boiling point. Pour over pork. Cool.
Marinate for 24 hours in refrigerator; turning several times. Remove meat
from marinade; reserve marinade. Brown meat on all sides in heavy pan. Add
marinade and vegetables. Cover; bring to simmer; simmer 2 hours or until
meat is tender or bake in covered roasting pan in preheated, slow oven, 325F,
3 hours. Remove meat and strain gravy. Thicken with 1 1⁄2 Tablespoons flour
for each cup of gravy. Serves 6 to 8.
This is one of Meme’s favorites.
This is one of Meme’s favorites.
Salads and Vegetables
Lentil salad – GF & Vegetarian
MIX:
1 can lentils -rinsed
juice of 1 lemon
1/8 c olive oil
3 chopped basil leaves
1 Tablespoon each- chopped onion, carrots, celery 1 fresh fig, chopped
1 clove garlic chopped
Sprinkle thyme, parsley salt, fresh ground pepper
Place lentil mixture on top of salad greens and add a sliced tomato alongside.
The chopped fresh fig gives this salad an unforgettable flavor.
Tuscan Kale Salad (Inspired by Gourmet Magazine) ·
1 bunch of small Tuscan kale leaves, thoroughly washed and center ribs removed – enough to make about 4 cups when chopped and sliced very thin
· 2 teaspoons extra virgin olive oil
· 2 teaspoons balsamic vinegar
· 2 ounces Parmesan-Reggiano cheese
Slice the kale as thinly as you can. Shred the cheese on the coarse side of a box grater. Toss all of the ingredients together and allow to sit for half an hour. Toss again immediately prior to serving. Kale makes for a surprisingly fresh and bright salad. Bunches of kale vary tremendously in size—from tiny at the beginning of the growing season to enormous at the end of spring.
Kale is a Watson favorite. We learned to love kale making Meme’s
Portuguese Soup ( in Fifty Family Favorites ). Now we grow it in our garden and pick it all year long. Yes, it keeps growing through the winter! Kale is a dark green leafy vegetable and is good for your eyes and has antioxidants, too.
Lentil salad – GF & Vegetarian
MIX:
1 can lentils -rinsed
juice of 1 lemon
1/8 c olive oil
3 chopped basil leaves
1 Tablespoon each- chopped onion, carrots, celery 1 fresh fig, chopped
1 clove garlic chopped
Sprinkle thyme, parsley salt, fresh ground pepper
Place lentil mixture on top of salad greens and add a sliced tomato alongside.
The chopped fresh fig gives this salad an unforgettable flavor.
Tuscan Kale Salad (Inspired by Gourmet Magazine) ·
1 bunch of small Tuscan kale leaves, thoroughly washed and center ribs removed – enough to make about 4 cups when chopped and sliced very thin
· 2 teaspoons extra virgin olive oil
· 2 teaspoons balsamic vinegar
· 2 ounces Parmesan-Reggiano cheese
Slice the kale as thinly as you can. Shred the cheese on the coarse side of a box grater. Toss all of the ingredients together and allow to sit for half an hour. Toss again immediately prior to serving. Kale makes for a surprisingly fresh and bright salad. Bunches of kale vary tremendously in size—from tiny at the beginning of the growing season to enormous at the end of spring.
Kale is a Watson favorite. We learned to love kale making Meme’s
Portuguese Soup ( in Fifty Family Favorites ). Now we grow it in our garden and pick it all year long. Yes, it keeps growing through the winter! Kale is a dark green leafy vegetable and is good for your eyes and has antioxidants, too.
Farmer's Market Salad
Serves 4-6
8 cups torn red leaf lettuce (or baby greens) 1 cup grape tomatoes
1/4 cup diced red onion
1/2 cup cucumber slices, quartered
1/2 cup snow pea pods
1/2 cup each red and yellow bell pepper rings
1/2 cup artichoke hearts, rinsed and drained
1/2 cup hearts of palm, rinsed and drained
1/4 cup sliced black olives, rinsed and drained
1/2 cup canned garbanzo beans, rinsed and drained (*Phase 3) 1 pound cooked chicken breast, cut into strips
2 tbsp. minced fresh parsley, for garnish
2 tbsp. minced fresh cilantro, for garnish
Dressing:
2 tbsp. fresh lemon juice
2 tbsp. flaxseed oil
1/2 cup finely chopped red and/or yellow bell pepper 1/2 tsp. dried mustard powder
1 tbsp. minced fresh cilantro
1 tbsp. minced fresh parsley
Toss all salad ingredients in large bowl. Add dressing ingredients to jar with tight fitting lid; shake well. Pour dressing over salad, folding gently. Garnish with minced fresh parsley and cilantro.
8 cups torn red leaf lettuce (or baby greens) 1 cup grape tomatoes
1/4 cup diced red onion
1/2 cup cucumber slices, quartered
1/2 cup snow pea pods
1/2 cup each red and yellow bell pepper rings
1/2 cup artichoke hearts, rinsed and drained
1/2 cup hearts of palm, rinsed and drained
1/4 cup sliced black olives, rinsed and drained
1/2 cup canned garbanzo beans, rinsed and drained (*Phase 3) 1 pound cooked chicken breast, cut into strips
2 tbsp. minced fresh parsley, for garnish
2 tbsp. minced fresh cilantro, for garnish
Dressing:
2 tbsp. fresh lemon juice
2 tbsp. flaxseed oil
1/2 cup finely chopped red and/or yellow bell pepper 1/2 tsp. dried mustard powder
1 tbsp. minced fresh cilantro
1 tbsp. minced fresh parsley
Toss all salad ingredients in large bowl. Add dressing ingredients to jar with tight fitting lid; shake well. Pour dressing over salad, folding gently. Garnish with minced fresh parsley and cilantro.
Corn and Black Bean Salad
Whisk together;
1/3 cup oil
1⁄4 cup Balsamic vinegar
1 1⁄2 Tablespoon lime juice 1 teaspoon paprika
MIX:
2 (15 1⁄2 oz) Black beans – drained 2 cups frozen corn – thawed
1/3 cup chopped cilantro
2 small jalapeno peppers, minced 1⁄4 teaspoon salt
1⁄2 teaspoon pepper
Toss with above made dressing. Cover. Let stand one hour. Makes 6 cups.
Meme likes to make this in the summer at Wingaersheek especially when the all of the Canellas clan are up from Florida.
Memphis Pea Salad
Mix: 2 cups Bird’s Eye Peas – thawed.
2 cups Spanish Peanuts Make a dressing with:
1⁄2 cup sour cream
1⁄2 cup Miracle whip- mayonnaise 1 teaspoon Worcestershire sauce 2 Tablespoons fresh lemon juice
Combine the dressing with the pea – peanut mixture. Refrigerate for 2-3 hours. Serve on a lettuce leaf (upright).
I was not sure about this one! Meme seemed convinced that it was worth it, so I tried it. Wow! It is definitely a keeper! The Elliots from Wingaersheek gave her this unusual recipe and when I see them again, I am going to say “Thank You”!
Whisk together;
1/3 cup oil
1⁄4 cup Balsamic vinegar
1 1⁄2 Tablespoon lime juice 1 teaspoon paprika
MIX:
2 (15 1⁄2 oz) Black beans – drained 2 cups frozen corn – thawed
1/3 cup chopped cilantro
2 small jalapeno peppers, minced 1⁄4 teaspoon salt
1⁄2 teaspoon pepper
Toss with above made dressing. Cover. Let stand one hour. Makes 6 cups.
Meme likes to make this in the summer at Wingaersheek especially when the all of the Canellas clan are up from Florida.
Memphis Pea Salad
Mix: 2 cups Bird’s Eye Peas – thawed.
2 cups Spanish Peanuts Make a dressing with:
1⁄2 cup sour cream
1⁄2 cup Miracle whip- mayonnaise 1 teaspoon Worcestershire sauce 2 Tablespoons fresh lemon juice
Combine the dressing with the pea – peanut mixture. Refrigerate for 2-3 hours. Serve on a lettuce leaf (upright).
I was not sure about this one! Meme seemed convinced that it was worth it, so I tried it. Wow! It is definitely a keeper! The Elliots from Wingaersheek gave her this unusual recipe and when I see them again, I am going to say “Thank You”!
Spinach Broccoli Salad
TOSS:
1 pkg fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can sliced water chestnuts, drained
3 Tablespoons sunflower kernels
TOSS:
1 pkg fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can sliced water chestnuts, drained
3 Tablespoons sunflower kernels
Mix and then Sprinkle Cucumber
Avocado Dressing:
1 med cucumber, peeled, seeded, chopped
1⁄2 med ripe avocado, peeled and chopped
1⁄4 cup chopped green onion
4 teaspoons white wine vinegar 1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill 1⁄4 teaspoon salt
1 med cucumber, peeled, seeded, chopped
1⁄2 med ripe avocado, peeled and chopped
1⁄4 cup chopped green onion
4 teaspoons white wine vinegar 1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill 1⁄4 teaspoon salt
Meme recommends this crunchy alternative to steamed broccoli.
Sweet Potato Souffle
Sweet Potato Souffle
1⁄2 cup butter
1 teaspoon baking powder 1 teaspoon cinnamon
3⁄4 cup sugar
6 sweet potatoes, baked
1 teaspoon baking powder 1 teaspoon cinnamon
3⁄4 cup sugar
6 sweet potatoes, baked
1 teaspoon vanilla
2 eggs
3⁄4 cup buttermilk
3⁄4 cup buttermilk
Bake potatoes in 400 degree oven about 1 hour or until soft to touch. Peel
while hot and slice. Add butter to hot potatoes and combine with baking
powder, vanilla, cinnamon, eggs, sugar, and buttermilk. Mix well.
Topping:
3⁄4 cup chopped pecans
I cup crushed ginger snaps 2 tablespoon butter
Fold in pecans, Place in 2 qt baking dish. Mix the gingersnap crumbs with butter and sprinkle over casserole. Bake 350 degrees for 30 minutes. Serves 10-12.
Ellen and Grant e-mailed this to be included in the 60th Anniversary cookbook. Meme and Grampy loved this soufflé when they were visiting their grandkids Jules and Hannah out in Utah.
Topping:
3⁄4 cup chopped pecans
I cup crushed ginger snaps 2 tablespoon butter
Fold in pecans, Place in 2 qt baking dish. Mix the gingersnap crumbs with butter and sprinkle over casserole. Bake 350 degrees for 30 minutes. Serves 10-12.
Ellen and Grant e-mailed this to be included in the 60th Anniversary cookbook. Meme and Grampy loved this soufflé when they were visiting their grandkids Jules and Hannah out in Utah.
Pesto & Sun dried Tomato Veggies a la Keara
Purchase a package of“ Pesto and sun dried tomatoes in oil” (and drain it) Steam broccoli and zucchini.
Stir fry garlic, onion, tofu, mushrooms, green pepper.
Add lightly steamed broccoli and zucchini.
Combine with the pesto sauce.
Keara says this can be served alone as a Veggie Meal or mixed with pasta. Just before serving, sprinkle with parmesan cheese.
Baked Tomatoes with basil and parmesan
3 large tomatoes (about 1 1/2 lbs.)
1//4 cup minced fresh herbs (basil, parsley, marjoram) 1/2 cup grated parmesan or Asiago cheese
2 garlic cloves finely minced
pinch salt
pinch freshly ground pepper
3 Tablespoons extra-virgin olive oil
Preheat the oven to 350 F. Put the tomatoes in a nonstick baking dish, cut sides ups. Combine the herbs, bread crumbs, cheese garlic, salt, pepper and
oil in a small bowl. Sprinkle each tomato with an equal portion of the mixture. Bake 30 minutes or until crusty. Tomatoes will be soft yet hold their shape.
I discovered this one in 2004. The recipe is always requested when I serve it. I do not remember exactly what I do, but I'm sure you can adjust it many different ways. I do remember it tasting VERY good.
Sweet Potato Sauce – Centre Farm
Purchase a package of“ Pesto and sun dried tomatoes in oil” (and drain it) Steam broccoli and zucchini.
Stir fry garlic, onion, tofu, mushrooms, green pepper.
Add lightly steamed broccoli and zucchini.
Combine with the pesto sauce.
Keara says this can be served alone as a Veggie Meal or mixed with pasta. Just before serving, sprinkle with parmesan cheese.
Baked Tomatoes with basil and parmesan
3 large tomatoes (about 1 1/2 lbs.)
1//4 cup minced fresh herbs (basil, parsley, marjoram) 1/2 cup grated parmesan or Asiago cheese
2 garlic cloves finely minced
pinch salt
pinch freshly ground pepper
3 Tablespoons extra-virgin olive oil
Preheat the oven to 350 F. Put the tomatoes in a nonstick baking dish, cut sides ups. Combine the herbs, bread crumbs, cheese garlic, salt, pepper and
oil in a small bowl. Sprinkle each tomato with an equal portion of the mixture. Bake 30 minutes or until crusty. Tomatoes will be soft yet hold their shape.
I discovered this one in 2004. The recipe is always requested when I serve it. I do not remember exactly what I do, but I'm sure you can adjust it many different ways. I do remember it tasting VERY good.
Sweet Potato Sauce – Centre Farm
1 teaspoon ginger
2 cups orange juice
1⁄4 cup lemon juice
2/3 cup dark brown sugar
2 cups orange juice
1⁄4 cup lemon juice
2/3 cup dark brown sugar
2 Tablespoon cornstarch
zest of 1 orange – add after boiling 6 Tablespoon butter
zest of 1 orange – add after boiling 6 Tablespoon butter
Combine all ingredients in a saucepan. Bring to a boil until thickened. Add 1
cup dried cranberries. Spoon over baked sweet potatoes.
“I usually boil the sweet potatoes, drain the water and put that sauce over them. Heat it a bit.”
“I usually boil the sweet potatoes, drain the water and put that sauce over them. Heat it a bit.”
Root Vegetable Latkes
2 1⁄2 cup shredded peeled potato (about 1 large)
1 1⁄4 cup shredded parsnips
1 1⁄4 cups shredded peeled sweet potato
1 teaspoon salt
2 1⁄2 cup shredded peeled potato (about 1 large)
1 1⁄4 cup shredded parsnips
1 1⁄4 cups shredded peeled sweet potato
1 teaspoon salt
1 1⁄4 cup chopped onion
1⁄4 cup all purpose flour
1⁄2 teaspoon black pepper
2 large egg whites
2 Tablespoons vegetable oil, divided
1⁄4 cup all purpose flour
1⁄2 teaspoon black pepper
2 large egg whites
2 Tablespoons vegetable oil, divided
-
Combine first 4 ingredients in a colander lined with paper towels, let
stand 20 minutes. Drain and squeeze excess moisture from potato
mixture. Transfer potato mixture to large bowl; add onion, flour, and
pepper. Toss well; stir in egg whites.
-
Heat 1 Tablespoon oil in a large nonstick skillet over med-high heat.
Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 min on each
side or until browned. Repeat procedure with 1 tablespoon oil and
remaining batter.
Jim made these from a recipe I found in Light Cooking which I was reading while working out at the Y! Jim and I love potato latkes or any version of shredded crisped potatoes. When we lived in Bromont, Que. we went to the Sonnenhoff Restaurant and had a potato that has been etched on our palate for excellence! This is not the same, but a delicious version.
Pumpkin Pudding
Follow the recipe on the Libby’s can,
Mix :2 tsp cinnamon, 2 tsp. ginger, 1 1⁄2 tsp cloves, & salt, 1 1⁄2 cups of sugar.
Mix in a second bowl: the big can of pumpkin, plus ONE can of evaporated milk 4 eggs, don’t bother to beat them separately, just add them to this bowl
Mix the contents of the two bowls together and bake at 350 preheated, in any greased, or spray oiled casserole dish for about 50 minutes.
This is like pumpkin pie without the crust, but thicker. It has no wheat, or preservatives and fewer calories without the extra milk, or low fat milk, and without the crust.
This is good for breakfast, or desert, cold, or heated in the microwave.
Potato-Turnip Pudding
SHRED:
3 lbs potatoes 2 lbs turnip
2 large onion Combine:
1⁄2 cup bread crumbs 1⁄2 cup olive oil
3 eggs
1 teaspoon pepper 1⁄2 teaspoon salt
1⁄2 teaspoon paprika
Put all together in a 13 X 9 pan. Bake 350F oven for about an hour. Meme shares one of her special recipes. She loves anything with turnip!
Roasted Root Vegetables - GF
WISK together;
1⁄4 cup white Balsamic vinegar 1⁄4 cup olive oil
1⁄4 cup maple syrup
CHOP into cubes;
2 sweet potatoes, wash thoroughly, you can leave skin on if desired 3 large leeks, clean carefully and use only the more tender greens 5 cloves garlic
1 yellow turnip, peeled
2 large parsnips, peeled
Combine oil mixture with the vegetables. Make sure to coat all the veggies. Place in a large glass 15 X10” baking pan. Roast the vegetables in a hot 400 degree oven for 1 hour.
I made this recipe 2.12.06 during the blizzard of 2006 here in Gloucester. My daughter, Keara, shared this recipe with me over the phone. (She’s in Portland, OR). She adds 1⁄2 lb Shitake mushrooms. Make a large amount. Reheat portions for a yummy hot lunch (or snack). Keara freezes portions in empty yogurt containers and says it is great to have on hand after a busy day.
SHRED:
3 lbs potatoes 2 lbs turnip
2 large onion Combine:
1⁄2 cup bread crumbs 1⁄2 cup olive oil
3 eggs
1 teaspoon pepper 1⁄2 teaspoon salt
1⁄2 teaspoon paprika
Put all together in a 13 X 9 pan. Bake 350F oven for about an hour. Meme shares one of her special recipes. She loves anything with turnip!
Roasted Root Vegetables - GF
WISK together;
1⁄4 cup white Balsamic vinegar 1⁄4 cup olive oil
1⁄4 cup maple syrup
CHOP into cubes;
2 sweet potatoes, wash thoroughly, you can leave skin on if desired 3 large leeks, clean carefully and use only the more tender greens 5 cloves garlic
1 yellow turnip, peeled
2 large parsnips, peeled
Combine oil mixture with the vegetables. Make sure to coat all the veggies. Place in a large glass 15 X10” baking pan. Roast the vegetables in a hot 400 degree oven for 1 hour.
I made this recipe 2.12.06 during the blizzard of 2006 here in Gloucester. My daughter, Keara, shared this recipe with me over the phone. (She’s in Portland, OR). She adds 1⁄2 lb Shitake mushrooms. Make a large amount. Reheat portions for a yummy hot lunch (or snack). Keara freezes portions in empty yogurt containers and says it is great to have on hand after a busy day.
GF Pureed Cauliflower over Coconut Rice
1 medium head cauliflower, chopped into small pieces
2 Tablespoons olive oil
1 teaspoon each; powdered mustard
ginger coriander
1⁄2 teaspoon each; turmeric cardamom
dash of salt, cayenne and fresh ground pepper 1⁄2 cup unsweetened apple juice or cider
2 T fresh lemon juice
Heat the chopped cauliflower in the oil in a large sauce pan shaking in the spices as you stir. Add the cider and lemon juice adding water if needed to cover the bottom of the pan. It should be enough to cook the cauliflower. Cover the pot and let it simmer until the cauliflower is soft. You can serve the cauliflower like this or you can puree it. I use a powerful electric hand blender and puree it until smooth.
Meanwhile in a separate saucepan, lightly brown; 1 medium chopped onion
1 Tablespoon olive oil
Add 1⁄2 cup plain yogurt and cook gently.
At the same time in another saucepan prepare 1 cup brown Basmati rice (first rinse the rice) 2 cups of boiling water
Add 1⁄2 cup low fat coconut milk 1⁄2 teaspoon turmeric
1 cinnamon stick
1⁄4 teaspoon salt
Cover. Simmer for 40-50 minutes until the rice is done.
When each part is cooked, assemble the meal on each plate by layering two spoonfuls of each mixture starting with the rice, then the cauliflower. Top it off with the yogurt onion sauce.
I made this on 1/23/06 getting ideas from a few recipes in Moosewood Restaurant Cooks at Home 1994.
1 medium head cauliflower, chopped into small pieces
2 Tablespoons olive oil
1 teaspoon each; powdered mustard
ginger coriander
1⁄2 teaspoon each; turmeric cardamom
dash of salt, cayenne and fresh ground pepper 1⁄2 cup unsweetened apple juice or cider
2 T fresh lemon juice
Heat the chopped cauliflower in the oil in a large sauce pan shaking in the spices as you stir. Add the cider and lemon juice adding water if needed to cover the bottom of the pan. It should be enough to cook the cauliflower. Cover the pot and let it simmer until the cauliflower is soft. You can serve the cauliflower like this or you can puree it. I use a powerful electric hand blender and puree it until smooth.
Meanwhile in a separate saucepan, lightly brown; 1 medium chopped onion
1 Tablespoon olive oil
Add 1⁄2 cup plain yogurt and cook gently.
At the same time in another saucepan prepare 1 cup brown Basmati rice (first rinse the rice) 2 cups of boiling water
Add 1⁄2 cup low fat coconut milk 1⁄2 teaspoon turmeric
1 cinnamon stick
1⁄4 teaspoon salt
Cover. Simmer for 40-50 minutes until the rice is done.
When each part is cooked, assemble the meal on each plate by layering two spoonfuls of each mixture starting with the rice, then the cauliflower. Top it off with the yogurt onion sauce.
I made this on 1/23/06 getting ideas from a few recipes in Moosewood Restaurant Cooks at Home 1994.
Favorite Squash Soup
(healthy – Tufts Univ. Health & Nutrition Letter)
2 tsp olive oil
2 C sliced leeks (4 med, white & light green parts only)
2 lb butternut squash (peeled, seeded, cut into 2” cubes, ~ 4 generous cups) 2 firm but ripe pears (Bartlett or Anjou, peeled, cored, and diced)
2 cloves garlic (peeled & crushed)
2 Tbsp coarsely chopped, peeled fresh ginger root
1⁄2 tsp thyme
(2) 14 1⁄2 oz cans light or lower sodium chicken broth
1 Cup water
1 Tbsp lemon juice
Heat oil in a large pot (4 qt capacity) over medium heat.
Add leeks and cook, stirring constantly until softened, 3-4 min.
Add squash, pears, garlic, ginger and thyme. Cook, stirring, for 1 min Add broth and water, bring to a simmer.
Reduce heat to low, cover, and simmer until squash is tender, 35- 45 min Puree soup, in batches if necessary, in a food processor or blender. Return soup to pot and heat through.
Stir in lemon juice.
* garnish each service with a dollop of plain nonfat yogurt if desired.
To cut down on preparation time, get pre-peeled and cubed butternut squash. This tasty fall soup is loaded with beta-carotene and light on fat.
(healthy – Tufts Univ. Health & Nutrition Letter)
2 tsp olive oil
2 C sliced leeks (4 med, white & light green parts only)
2 lb butternut squash (peeled, seeded, cut into 2” cubes, ~ 4 generous cups) 2 firm but ripe pears (Bartlett or Anjou, peeled, cored, and diced)
2 cloves garlic (peeled & crushed)
2 Tbsp coarsely chopped, peeled fresh ginger root
1⁄2 tsp thyme
(2) 14 1⁄2 oz cans light or lower sodium chicken broth
1 Cup water
1 Tbsp lemon juice
Heat oil in a large pot (4 qt capacity) over medium heat.
Add leeks and cook, stirring constantly until softened, 3-4 min.
Add squash, pears, garlic, ginger and thyme. Cook, stirring, for 1 min Add broth and water, bring to a simmer.
Reduce heat to low, cover, and simmer until squash is tender, 35- 45 min Puree soup, in batches if necessary, in a food processor or blender. Return soup to pot and heat through.
Stir in lemon juice.
* garnish each service with a dollop of plain nonfat yogurt if desired.
To cut down on preparation time, get pre-peeled and cubed butternut squash. This tasty fall soup is loaded with beta-carotene and light on fat.
Eggplant Imam Bayildi
1 med eggplant – scoop pulp out and chop it – save shell of eggplant 1 small onion chopped fine
1 garlic clove crushed
2 tomatoes chopped
salt and pepper
Sauté above ingredients. Simmer for 5 to 10 minutes and then spoon back into empty shells or just arrange in greased baking pan. Sprinkle with fresh lemon juice. Bake at 325 for 1 hour.
This is an easy to prepare elegant supper.
Matchstick roasted root vegetables
Chop the following vegetables into the size of wooden matchsticks.
2 cups each: Carrots, Beets, Turnip
Mix them up with a blend of butter & olive oil. Arrange in glass baking dish. Salt and pepper to taste. Bake 350F for 50 minutes - uncovered. They will get crispy!
Meme and Grampy took us to Chanterelle, the cooking school restaurant at Endicott College. One night we were there with the Lanzillos and had this delicious vegetable. Meme and I asked the chef to share his secret – pretty simple and such an unusual flavor. Jim remembers them as turnip, parsnip, and beet – sometimes we do all four!
1 med eggplant – scoop pulp out and chop it – save shell of eggplant 1 small onion chopped fine
1 garlic clove crushed
2 tomatoes chopped
salt and pepper
Sauté above ingredients. Simmer for 5 to 10 minutes and then spoon back into empty shells or just arrange in greased baking pan. Sprinkle with fresh lemon juice. Bake at 325 for 1 hour.
This is an easy to prepare elegant supper.
Matchstick roasted root vegetables
Chop the following vegetables into the size of wooden matchsticks.
2 cups each: Carrots, Beets, Turnip
Mix them up with a blend of butter & olive oil. Arrange in glass baking dish. Salt and pepper to taste. Bake 350F for 50 minutes - uncovered. They will get crispy!
Meme and Grampy took us to Chanterelle, the cooking school restaurant at Endicott College. One night we were there with the Lanzillos and had this delicious vegetable. Meme and I asked the chef to share his secret – pretty simple and such an unusual flavor. Jim remembers them as turnip, parsnip, and beet – sometimes we do all four!
Wild Rice and Grain Pilaf
|
5.5 cups veggie broth
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1/2 cup sunflower seeds
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1 cup uncooked wild rice
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1 cup uncooked quinoa
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1.5 T olive oil
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2 medium carrots, diced (I usually add more?)
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2 stalks celery, diced (I usually add more?)
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1 large onion
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1 T minced fresh ginger
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1 T salt
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1.5 tsp. cracked black pepper
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1 tsp. ground coriander
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1⁄2 cup uncooked amaranth
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1 cup dried currants
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1 bay leaf
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2 T minced fresh dill
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1 T minced fresh tarragon
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1 T mined fresh thyme
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1. In a large saucepan, bring broth to a simmer over medium-low heat.
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2. Meanwhile, in a small, dry skillet, cook sunflower seeds over medium heat
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until lightly toasted, stirring occasionally, 2 to 3 minutes. Transfer to a small
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plate and set aside.
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3. In Sieve, combine wild rice and quinoa. Rinse under cold water until water
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runs clear. Set aside.
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4. In a large, heavy pot, heat oil over medium heat. Add carrots, celery,
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onion, ginger, 1⁄2 tablespoon salt, pepper and coriander and cook, stirring
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occasionally, 2 minutes. Add wild rice, quinoa and amaranth and cook,
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stirring, until grains are fragrant, about 2 minutes.
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5. Add currants, bay leaf, dill, tarragon, thyme and remaining 1⁄2 tablespoon
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salt. Stir in simmering broth, increase heat and bring to a boil. Cover,
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reduce heat to low and simmer until wild rice is tender, 40-55 minutes.
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6. Remove and discard bay leaf; drain pilaf if necessary. Stir in toasted
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sunflower seeds and serve hot.
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Keara said; “I found this in a Vegetarian Times article a couple of years ago.
It is so delicious and healthy.”
DESSERTS
Chocolate Surprise Rounds -GF
1 1⁄2 cup GF flour mix
Chocolate Surprise Rounds -GF
1 1⁄2 cup GF flour mix
3⁄4 teaspoon Xanthan gum
1⁄2 teaspoon salt
1⁄2 cup unsweetened cocoa 1⁄2 teaspoon baking soda 1⁄2 cup granulated sugar 1⁄2 cup grown sugar
1⁄2 cup butter
1 teaspoon vanilla
1 egg
1⁄4 cup creamy peanut butter
1⁄2 cup unsweetened cocoa 1⁄2 teaspoon baking soda 1⁄2 cup granulated sugar 1⁄2 cup grown sugar
1⁄2 cup butter
1 teaspoon vanilla
1 egg
1⁄4 cup creamy peanut butter
Filling:
3⁄4 cup creamy peanut butter 3⁄4 cup confectioner’s sugar
Granulated sugar for dipping
3⁄4 cup creamy peanut butter 3⁄4 cup confectioner’s sugar
Granulated sugar for dipping
In a small bowl, combine the flour, xantham gum, salt, cocoa, and
baking soda. Blend well and set aside.
In a large mixing bowl, beat the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and egg, beating well. Stir in the flour mixture until blended. Refrigerate while making filling.
In a small bowl, combine the peanut butter and confectioner's sugar. Blend well. Using your hands, form thirty 1-inch balls of the filling.
To make the cookies, shape about 1 tablespoonful of dough into a round, flat pattie. Place a filling ball in the center and ease the dough around it, covering completely. Place on an un-greased cookie sheet spacing the balls about 2 inches apart. With the bottom of a glass dipped in sugar, flatten each ball to a little less than 1/4 inch thick. This will yield a 2 1/2- to 3-inch cookie when baked.
Bake for 7 to 9 minutes set and slightly cracked. Remove immediately to cool before frosting (if desired). Makes 30 cookies.
Oren typed and e-mailed this recipe just in time! She said her daughter, Elizabeth, was hurrying home from school to help her make
Chocolate Surprise Rounds. Oren says:
“If you're a peanut butter or chocolate fan, don't miss these chocolate cookies with a surprise layer of peanut butter filling baked in the middle. These take a bit of extra effort to make, but are well worth the trouble.
If desired, frost with a confectioner's sugar icing or decorate simply
with a lighting-shaped zigzag of the icing across the top of cookie.”
From cookbook: More from the Gluten-Free Gourmet by Bette Hagman
In a large mixing bowl, beat the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and egg, beating well. Stir in the flour mixture until blended. Refrigerate while making filling.
In a small bowl, combine the peanut butter and confectioner's sugar. Blend well. Using your hands, form thirty 1-inch balls of the filling.
To make the cookies, shape about 1 tablespoonful of dough into a round, flat pattie. Place a filling ball in the center and ease the dough around it, covering completely. Place on an un-greased cookie sheet spacing the balls about 2 inches apart. With the bottom of a glass dipped in sugar, flatten each ball to a little less than 1/4 inch thick. This will yield a 2 1/2- to 3-inch cookie when baked.
Bake for 7 to 9 minutes set and slightly cracked. Remove immediately to cool before frosting (if desired). Makes 30 cookies.
Oren typed and e-mailed this recipe just in time! She said her daughter, Elizabeth, was hurrying home from school to help her make
Chocolate Surprise Rounds. Oren says:
“If you're a peanut butter or chocolate fan, don't miss these chocolate cookies with a surprise layer of peanut butter filling baked in the middle. These take a bit of extra effort to make, but are well worth the trouble.
If desired, frost with a confectioner's sugar icing or decorate simply
with a lighting-shaped zigzag of the icing across the top of cookie.”
From cookbook: More from the Gluten-Free Gourmet by Bette Hagman
Almond Rhubarb Tart - GF
3 cups chopped rhubarb, 5 tablespoons and 1⁄4 cup water
Chop 1 cup almonds fine in a blender 3⁄4 cup sugar
6 tablespoons butter
2 eggs
1⁄4 teaspoon almond flavor
Place rhubarb in 2 qt pan, add 5 tablespoons sugar. Pour on water and let stand 10 minutes. Cook that mixture until water boils. Cook 2 minutes more and remove from heat. Let cool.
Blend rest of ingredients in a bowl. Pour into ceramic tart pan.
Arrange rhubarb on top. Bake 350F for 40 minutes.
Rhubarb is a family favorite. We had a patch at Parker Rd and Centre Farm. Ask Meme about the Parker Road Rhubarb story. She will warn you not to eat the huge leaves of this sprawling vegetable species and with good reason! At least a few of us have rhubarb growing in our backyards now. When the others try this recipe they will be soon be growing a rhubarb plant in the sunny part of their yard, too. Harvest and prepare only the stalks! Toss the leaves in the compost!
Black Forest Trifle
1 single layer choc cake mix – GF is possible (9X13) 1⁄4 cup rum or brandy (optional)
1 can cherry pie filling
1 pkg. Instant choc pudding
1 med. Cool Whip
Bake cake and cool. Cut into cubes. Prepare pudding as pkg directs. Arrange 1⁄2 cake cubes in glass bowl. Sprinkle with 1 oz rum. Layer 1⁄2 of pudding , 1⁄2 cherry pie filling, then 1⁄2 cool whip. Repeat layering. Sprinkle nuts on top.
This is exotic – really fantastic for a special occasion.
3 cups chopped rhubarb, 5 tablespoons and 1⁄4 cup water
Chop 1 cup almonds fine in a blender 3⁄4 cup sugar
6 tablespoons butter
2 eggs
1⁄4 teaspoon almond flavor
Place rhubarb in 2 qt pan, add 5 tablespoons sugar. Pour on water and let stand 10 minutes. Cook that mixture until water boils. Cook 2 minutes more and remove from heat. Let cool.
Blend rest of ingredients in a bowl. Pour into ceramic tart pan.
Arrange rhubarb on top. Bake 350F for 40 minutes.
Rhubarb is a family favorite. We had a patch at Parker Rd and Centre Farm. Ask Meme about the Parker Road Rhubarb story. She will warn you not to eat the huge leaves of this sprawling vegetable species and with good reason! At least a few of us have rhubarb growing in our backyards now. When the others try this recipe they will be soon be growing a rhubarb plant in the sunny part of their yard, too. Harvest and prepare only the stalks! Toss the leaves in the compost!
Black Forest Trifle
1 single layer choc cake mix – GF is possible (9X13) 1⁄4 cup rum or brandy (optional)
1 can cherry pie filling
1 pkg. Instant choc pudding
1 med. Cool Whip
Bake cake and cool. Cut into cubes. Prepare pudding as pkg directs. Arrange 1⁄2 cake cubes in glass bowl. Sprinkle with 1 oz rum. Layer 1⁄2 of pudding , 1⁄2 cherry pie filling, then 1⁄2 cool whip. Repeat layering. Sprinkle nuts on top.
This is exotic – really fantastic for a special occasion.
French Pear Tart
Butter a pie plate. Preheat oven to 400F.
Peel and cut 4 large pears in quarters. Cut off cores. Cut each quarter into 3 slices and place in bowl. Toss with 2 teaspoon lemon juice.
Grate fresh nutmeg into 1/3 cup sugar.
Lay pears in a wheel in the pie plate. Sprinkle some of the 1/3 cup sugar/nutmeg. Saving some for the topping.
Combine:
1/3 cup flour
1⁄2 teaspoon Baking Powder 1/8 teaspoon powdered ginger pinch salt
1/3 cup sugar
Mix:
1/3 cup milk
1 egg
2 Tablespoon melted butter
Combine the dry and wet ingredients. Pour batter over pears and sprinkle the rest of the sugar. Then pour 3 Tablespoons of melted butter over everything. Bake 40 minutes until golden.
Meme says: “I love pears. This is a great favorite!”
Butter a pie plate. Preheat oven to 400F.
Peel and cut 4 large pears in quarters. Cut off cores. Cut each quarter into 3 slices and place in bowl. Toss with 2 teaspoon lemon juice.
Grate fresh nutmeg into 1/3 cup sugar.
Lay pears in a wheel in the pie plate. Sprinkle some of the 1/3 cup sugar/nutmeg. Saving some for the topping.
Combine:
1/3 cup flour
1⁄2 teaspoon Baking Powder 1/8 teaspoon powdered ginger pinch salt
1/3 cup sugar
Mix:
1/3 cup milk
1 egg
2 Tablespoon melted butter
Combine the dry and wet ingredients. Pour batter over pears and sprinkle the rest of the sugar. Then pour 3 Tablespoons of melted butter over everything. Bake 40 minutes until golden.
Meme says: “I love pears. This is a great favorite!”
Shaw Hill Valentine Velvet Chocolate Cake
Combine 1 1/2teaspoons Baking Soda with 1/3 cup cold water and set aside. Cream: 1 cup sugar
1⁄2 cup butter
Blend in: 1 teaspoon salt
1 teaspoon vanilla
Mix together: 1⁄2 cup cocoa
1/3 cup cold water and add to above mixture.
Add 2 1⁄2 cups sifted flour alternately with
1 cup cold water.
Beat 3 egg whites until stiff and add
3⁄4 cup sugar to them before stirring them into the cake mixture.
Add the combined baking soda and water to the cake mixture. Stir all until gently mixed.
Pour into 2 greased 9” cake pans or a greased 9 x 13” pan. Bake 350o for 30 minutes.
Cocoa Frosting Chocolate Icing
Combine and beat: Melt 2 squares chocolate with
1⁄4 cup butter 1 stick butter
3 1⁄2 cup confectioner’s sugar Add 1 box confectioner’s sugar
1 1⁄2 teaspoon vanilla 1 teaspoon vanilla
1⁄2 cup cocoa Cool.
1⁄4 teaspoon salt
1/3 cup milk
Spread either frosting or icing evenly over cooled cake. Top with sliced strawberries.
Shaw Hill Valentine Velvet Chocolate Cake got its name from being first made with the Parkers in their new cabin up on Shaw Hill in Moscow,Vt. It was Valentine’s Day 1998. After enjoying a beautiful pink sky with the sunrise outlining Mt. Mansfield, we were planning the food for the weekend and looking for that extra special dessert to enjoy together. Laurie and I made a trip in to nearby Stowe and were tempted by an elegant heart shaped cake at the Health Food Store. Thinking the kids really wanted to cook, we combed the bookstore for just the right recipe. We found this and adapted it to the available ingredients. Everyone loved the light, fluffy texture of this delicious chocolate cake.
Combine 1 1/2teaspoons Baking Soda with 1/3 cup cold water and set aside. Cream: 1 cup sugar
1⁄2 cup butter
Blend in: 1 teaspoon salt
1 teaspoon vanilla
Mix together: 1⁄2 cup cocoa
1/3 cup cold water and add to above mixture.
Add 2 1⁄2 cups sifted flour alternately with
1 cup cold water.
Beat 3 egg whites until stiff and add
3⁄4 cup sugar to them before stirring them into the cake mixture.
Add the combined baking soda and water to the cake mixture. Stir all until gently mixed.
Pour into 2 greased 9” cake pans or a greased 9 x 13” pan. Bake 350o for 30 minutes.
Cocoa Frosting Chocolate Icing
Combine and beat: Melt 2 squares chocolate with
1⁄4 cup butter 1 stick butter
3 1⁄2 cup confectioner’s sugar Add 1 box confectioner’s sugar
1 1⁄2 teaspoon vanilla 1 teaspoon vanilla
1⁄2 cup cocoa Cool.
1⁄4 teaspoon salt
1/3 cup milk
Spread either frosting or icing evenly over cooled cake. Top with sliced strawberries.
Shaw Hill Valentine Velvet Chocolate Cake got its name from being first made with the Parkers in their new cabin up on Shaw Hill in Moscow,Vt. It was Valentine’s Day 1998. After enjoying a beautiful pink sky with the sunrise outlining Mt. Mansfield, we were planning the food for the weekend and looking for that extra special dessert to enjoy together. Laurie and I made a trip in to nearby Stowe and were tempted by an elegant heart shaped cake at the Health Food Store. Thinking the kids really wanted to cook, we combed the bookstore for just the right recipe. We found this and adapted it to the available ingredients. Everyone loved the light, fluffy texture of this delicious chocolate cake.
Blueberry Pie – MICRO
Combine:
1⁄2 cup sugar
2 Tablespoons cornstarch
in 1⁄2 cup water
cook on HIGH for 2 minutes
Stir – should be thick
Stir in 2 pints blueberries.
Cook on HIGH for 3 minutes. Stir ONCE. Pour into a cooked 9 inch pie crust.
Meme loves this recipe. The blueberries taste nice and fresh.
Really good Chocolate Cookies
1 pkg of chocolate devils food cake – try GF
2 eggs, slightly beaten
1 TBSP of water
1⁄2 cup of solid vegetable shortening Confectioner’s sugar
Combine cake mix, eggs, water, and shortening. When mixed it comes out like a really soft ball of play dough. Shape it into a big ball then
keep cutting it in half until 48 little balls. Roll them in the sugar and
Bake at 375 for 8-10 min. Cooking a little less is better than cooking a little more. Less is more – just like in LIFE!
Combine:
1⁄2 cup sugar
2 Tablespoons cornstarch
in 1⁄2 cup water
cook on HIGH for 2 minutes
Stir – should be thick
Stir in 2 pints blueberries.
Cook on HIGH for 3 minutes. Stir ONCE. Pour into a cooked 9 inch pie crust.
Meme loves this recipe. The blueberries taste nice and fresh.
Really good Chocolate Cookies
1 pkg of chocolate devils food cake – try GF
2 eggs, slightly beaten
1 TBSP of water
1⁄2 cup of solid vegetable shortening Confectioner’s sugar
Combine cake mix, eggs, water, and shortening. When mixed it comes out like a really soft ball of play dough. Shape it into a big ball then
keep cutting it in half until 48 little balls. Roll them in the sugar and
Bake at 375 for 8-10 min. Cooking a little less is better than cooking a little more. Less is more – just like in LIFE!
Lea’s “Clark Gable Cake”
Ingredients:
3⁄4 cup wheat flour
1⁄4 cup rice flour
1 cup almond meal
1 tablespoon plus 1⁄2 teaspoon baking powder
1 teaspoon salt
1 teaspoon allspice
1⁄2 teaspoon freshly ground nutmeg
dash cinnamon
1⁄2 cup shortening (I can’t believe It’s Not butter) 1 cup 2 % milk
1 teaspoon vanilla
2 eggs
Easy caramel icing
Preparation: Sift together the flours, sugar, baking powder, salt spices. Add shortening, milk and vanilla. Beat in eggs and continue to beat for 2 minutes. Spoon batter into two generously greased 9” round pans (or one 9 X13” pan or 12 muffins tins). Bake at 350 for about 40 minutes. Cool and frost with caramel icing.
Caramel Icing
1 1⁄2 cup brown sugar 1⁄4 cup milk
2 Tablespoons butter 1 teaspoon vanilla
In a saucepan, combine brown sugar, milk, butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat, add vanilla. Let cool to lukewarm and thick enough to spread.
I made this for Meme’s birthday 4.12.06. She said she wanted to find the recipe for the Clark Gable Cake her mother used to make for her. Meme described a spice cake that was not like other spice cakes. I searched the internet and found “Clark Gable pancakes” and “Gone With The Wind Cake”, but no recipe for Clark Gable Cake. I adapted the spice cake recipes I found and created this one. People wanting gluten free cake can adjust the flours easily. The Caramel Icing is delicious. It’s worth making the cake just to lick the spatula with this frosting!
Ingredients:
3⁄4 cup wheat flour
1⁄4 cup rice flour
1 cup almond meal
1 tablespoon plus 1⁄2 teaspoon baking powder
1 teaspoon salt
1 teaspoon allspice
1⁄2 teaspoon freshly ground nutmeg
dash cinnamon
1⁄2 cup shortening (I can’t believe It’s Not butter) 1 cup 2 % milk
1 teaspoon vanilla
2 eggs
Easy caramel icing
Preparation: Sift together the flours, sugar, baking powder, salt spices. Add shortening, milk and vanilla. Beat in eggs and continue to beat for 2 minutes. Spoon batter into two generously greased 9” round pans (or one 9 X13” pan or 12 muffins tins). Bake at 350 for about 40 minutes. Cool and frost with caramel icing.
Caramel Icing
1 1⁄2 cup brown sugar 1⁄4 cup milk
2 Tablespoons butter 1 teaspoon vanilla
In a saucepan, combine brown sugar, milk, butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat, add vanilla. Let cool to lukewarm and thick enough to spread.
I made this for Meme’s birthday 4.12.06. She said she wanted to find the recipe for the Clark Gable Cake her mother used to make for her. Meme described a spice cake that was not like other spice cakes. I searched the internet and found “Clark Gable pancakes” and “Gone With The Wind Cake”, but no recipe for Clark Gable Cake. I adapted the spice cake recipes I found and created this one. People wanting gluten free cake can adjust the flours easily. The Caramel Icing is delicious. It’s worth making the cake just to lick the spatula with this frosting!
Flourless Chocolate Cake- GF –Serves 8
8 ounces dark chocolate
8 ounces unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
1⁄4 cup Grand Marnier or orange-flavored liqueur
6 tablespoons cornstarch
1. Preheat the oven to 350 degrees.
2. Brush a 4-cup ring mold or a 9-inch spring form pan with butter.
3. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
4. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
5. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate butter mixtures should have a similar consistency.
6. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.
7. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
8. Serve with un sugared whipped cream. Garnish with raspberries!
This cake is nice the next day. It’s a perfect, rich dessert for cool weather. There is no need to refrigerate it – just cover loosely with waxed paper and keep it in a cool place. If refrigerated, make sure to take it out at least 2 hours before serving.
8 ounces dark chocolate
8 ounces unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
1⁄4 cup Grand Marnier or orange-flavored liqueur
6 tablespoons cornstarch
1. Preheat the oven to 350 degrees.
2. Brush a 4-cup ring mold or a 9-inch spring form pan with butter.
3. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
4. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
5. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate butter mixtures should have a similar consistency.
6. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.
7. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
8. Serve with un sugared whipped cream. Garnish with raspberries!
This cake is nice the next day. It’s a perfect, rich dessert for cool weather. There is no need to refrigerate it – just cover loosely with waxed paper and keep it in a cool place. If refrigerated, make sure to take it out at least 2 hours before serving.
Meme’s Favorite Lemon Roll Up
3 eggs
1 cup sugar
5 Tablespoons water
1 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1⁄4 teaspoon salt
confectioner’s sugar
1can lemon pie filling or 2 cups of jam/jelly
Grease Jelly Roll Pan. Line with greased wax paper. Beat eggs until thick. Gradually beat in sugar. Beat in water and vanilla. Sift together flour, baking powder and salt. Add to egg mixture and beat until smooth. Pour batter into pan. Bake in preheated 375 degree oven for 12-13 minutes. Do not over bake. Loosen edges and immediately turn upside down on towel sprinkled with confectioner’s sugar. Quickly and carefully peel off waxed paper. Spread cake with pie filling and roll up. Wrap in towel until cool (about 1⁄2 hour). Unwrap sprinkle generously with confectioner’s sugar. Cut into slices and serve.
This can be made Gluten Free with GF flour.
SNOWBALLS
1⁄2 cup butter, margarine, or coconut oil1 teaspoon vanilla
3 eggs
1 cup sugar
5 Tablespoons water
1 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1⁄4 teaspoon salt
confectioner’s sugar
1can lemon pie filling or 2 cups of jam/jelly
Grease Jelly Roll Pan. Line with greased wax paper. Beat eggs until thick. Gradually beat in sugar. Beat in water and vanilla. Sift together flour, baking powder and salt. Add to egg mixture and beat until smooth. Pour batter into pan. Bake in preheated 375 degree oven for 12-13 minutes. Do not over bake. Loosen edges and immediately turn upside down on towel sprinkled with confectioner’s sugar. Quickly and carefully peel off waxed paper. Spread cake with pie filling and roll up. Wrap in towel until cool (about 1⁄2 hour). Unwrap sprinkle generously with confectioner’s sugar. Cut into slices and serve.
This can be made Gluten Free with GF flour.
SNOWBALLS
1⁄2 cup butter, margarine, or coconut oil1 teaspoon vanilla
1 cup sugar
1 egg
1 cup dates, chopped
1 egg
1 cup dates, chopped
2 cups Rice Krispies (GF)
1⁄2 cup chopped walnuts
1 -2 cups coconut
1 -2 cups coconut
Melt “fat” in microwave. Add egg, sugar, and chopped dates. Might need to
keep ingredients hot as you stir and press dates to make the mixture smooth.
Add vanilla. Place in refrigerator until cool. Add nuts, Rice Krispies. Then
roll each teaspoonful in coconut. Keeps best in refrigerator.
Meme remembers making these with all the little hands helping her roll the balls in the coconut. She says Grant was a particularly good helper for this job.
Meme remembers making these with all the little hands helping her roll the balls in the coconut. She says Grant was a particularly good helper for this job.
PAVLOVA
4 egg whites
I cup castor sugar
2 level teaspoons corn starch 2 teaspoon white vinegar vanilla
Beat egg whites stiffly – until form peaks – gradually add sugar. Fold in corn starch, vinegar, and vanilla. Cook at 275F or 135 C for 50 minutes. Cool 15 minutes in oven which has been turned off and leave oven door open.
Filling
1 small can crushed pineapple or fruit salad (use fruit and juice), 4 egg yolks, pulp of 2 passion fruit, 1 oz butter, 1 tablespoon plus 1 teaspoon cornstarch. Combine all ingredients in saucepan, bring to boil stirring constantly, allow to cool.
When ready to serve – spoon the filling over the cooled Pavlova and arrange fruit on top- bananas, strawberries, blueberries, kiwi, or whatever you want!
History/Myth
This “Australian-New Zealand” dessert was named for a Russian ballerina, Anna Pavlova who danced in Australia in the 1920s. A chef, Herbert Sachse made a dessert in 1935. Harry Naire thought the sides of it looked like a tutu and called it Pavlova after the Russain ballerina. Now Pavlova is a favorite Australian dessert.
4 egg whites
I cup castor sugar
2 level teaspoons corn starch 2 teaspoon white vinegar vanilla
Beat egg whites stiffly – until form peaks – gradually add sugar. Fold in corn starch, vinegar, and vanilla. Cook at 275F or 135 C for 50 minutes. Cool 15 minutes in oven which has been turned off and leave oven door open.
Filling
1 small can crushed pineapple or fruit salad (use fruit and juice), 4 egg yolks, pulp of 2 passion fruit, 1 oz butter, 1 tablespoon plus 1 teaspoon cornstarch. Combine all ingredients in saucepan, bring to boil stirring constantly, allow to cool.
When ready to serve – spoon the filling over the cooled Pavlova and arrange fruit on top- bananas, strawberries, blueberries, kiwi, or whatever you want!
History/Myth
This “Australian-New Zealand” dessert was named for a Russian ballerina, Anna Pavlova who danced in Australia in the 1920s. A chef, Herbert Sachse made a dessert in 1935. Harry Naire thought the sides of it looked like a tutu and called it Pavlova after the Russain ballerina. Now Pavlova is a favorite Australian dessert.
Persimmon Pudding – Meme’s
Combine:
1 teaspoon nutmeg
1⁄2 cup chopped candied ginger 1 1⁄2 cup golden raisins
2 cups roasted pistachios
3 cups sugar
3 cups flour
1 1⁄2 cup chopped dates
1 teaspoon nutmeg
1⁄2 cup chopped candied ginger 1 1⁄2 cup golden raisins
2 cups roasted pistachios
3 cups sugar
3 cups flour
1 1⁄2 cup chopped dates
In a separate cup MIX:
2 tablespoons Baking Soda into 3 tablespoons hot water
In another bowel mix and whisk: 4 eggs
3 cups pureed persimmon
2/3 cup rum
4 teaspoons vanilla
1 1⁄2 cup butter or margarine
2 tablespoons Baking Soda into 3 tablespoons hot water
In another bowel mix and whisk: 4 eggs
3 cups pureed persimmon
2/3 cup rum
4 teaspoons vanilla
1 1⁄2 cup butter or margarine
Add all three mixtures together. Put batter in a 10 cup mold. STEAM for 2 1⁄2
hours.
Uncover. Let stand for 20- 30 minutes. Serve with hard Sauce or flaming rum.
Meme insisted that this recipe be included. I asked; “Mom, who is going to make this complicated and weird persimmon pudding?” She replied that Maureen makes it every year. Next day I was at Costco and saw a box of persimmons. I decided to try it. I had to modify the ingredients and my recipe follows. I am happy to say that I love it and so did everyone at the table – some asking for seconds and even thirds!
Uncover. Let stand for 20- 30 minutes. Serve with hard Sauce or flaming rum.
Meme insisted that this recipe be included. I asked; “Mom, who is going to make this complicated and weird persimmon pudding?” She replied that Maureen makes it every year. Next day I was at Costco and saw a box of persimmons. I decided to try it. I had to modify the ingredients and my recipe follows. I am happy to say that I love it and so did everyone at the table – some asking for seconds and even thirds!
Persimmon Pudding – Lea’s – GF
Combine:
1 teaspoon freshly grated nutmeg 1⁄2 cup chopped candied ginger
1 1⁄2 cup raisins
1 cup chopped roasted pistachios 1 cup maple syrup plus 1⁄4 cup sugar
1 cup brown rice flour
1cup buckwheat flour
1⁄2 cup coconut flour
1 1⁄2 cup chopped dates
1 teaspoon freshly grated nutmeg 1⁄2 cup chopped candied ginger
1 1⁄2 cup raisins
1 cup chopped roasted pistachios 1 cup maple syrup plus 1⁄4 cup sugar
1 cup brown rice flour
1cup buckwheat flour
1⁄2 cup coconut flour
1 1⁄2 cup chopped dates
In a separate cup MIX:
2 tablespoons Baking Soda into 3 tablespoons hot water
In another bowel mix and whisk: 4 eggs
9 skinned and pureed persimmons 1 cup Mount Gay rum
4 teaspoons vanilla
1 cup coconut oil
1/3 cup melted butter
2 tablespoons Baking Soda into 3 tablespoons hot water
In another bowel mix and whisk: 4 eggs
9 skinned and pureed persimmons 1 cup Mount Gay rum
4 teaspoons vanilla
1 cup coconut oil
1/3 cup melted butter
Stir the three mixtures together in the biggest bowl. Preheat the oven to
350F. Put batter into two “bundt type tube pans” and one long half moon cake
pan. Cover with aluminum foil. Set in pans that have been filled with boiling
water. Be careful to cover the foil so that the water does not get into the
pudding through the central hole! Place in hot oven and turn the temperature
down to 325F. Cook for 2 – 2 1⁄2 hours. Cool in pans for 30 minutes. Turn out
onto the foil piece – then the pudding can be moved more easily.
A word of caution is needed here; “This is so good. You want to eat it after every meal!”
Persimmon Pudding- Maureen’s
A word of caution is needed here; “This is so good. You want to eat it after every meal!”
Persimmon Pudding- Maureen’s
1⁄2 t. allspice
1⁄2 t. ground nutmeg
1⁄2 c. chopped candied ginger (or more!)
3⁄4 c. dried fruit (golden raisins, dried berries, currants, etc)
3⁄4 c. chopped pitted dates
1 c. roasted pistachios (or walnuts, pecans)
1 1⁄2 c. turbinado sugar
1 1⁄2 c. gluten free flour blend (or regular flour, if non-GF)
1⁄2 t. ground nutmeg
1⁄2 c. chopped candied ginger (or more!)
3⁄4 c. dried fruit (golden raisins, dried berries, currants, etc)
3⁄4 c. chopped pitted dates
1 c. roasted pistachios (or walnuts, pecans)
1 1⁄2 c. turbinado sugar
1 1⁄2 c. gluten free flour blend (or regular flour, if non-GF)
Sm. Amt. xanthum gum
1 Tb. Baking soda
1 1⁄2 c. pureed ripe persimmon pulp
(2-3 Hachiya persimmons
OR 4-5 Fuyus – they are ripe if soft) 2 large eggs
1/3 c. rum
2 t. vanilla
3⁄4 c. (3/8 lb) butter, margarine or coconut oil is great
1 Tb. Baking soda
1 1⁄2 c. pureed ripe persimmon pulp
(2-3 Hachiya persimmons
OR 4-5 Fuyus – they are ripe if soft) 2 large eggs
1/3 c. rum
2 t. vanilla
3⁄4 c. (3/8 lb) butter, margarine or coconut oil is great
1. In large bowl stir together nutmeg, ginger, raisins, dates, nuts, sugar, and
flour. (Note: you can increase the amount of dried fruit, depending on the
size of cooking pan.)
2. In another bowl, mix baking soda with 3 Tb. Hot water. Add persimmon pulp and whisk to mix well. At once add eggs, 1/3 c. rum, vanilla, and butter and whisk to blend.
3. Add persimmon mixture (it thickens) to dry ingredients and stir until batter is thoroughly moistened.
4. Scrape batter into a buttered 9- to 10-cup pudding mold with a tube; cover tightly.
(If you do not have a pudding mold, a bundt pan works well – cover with aluminum foil – being sure to cut through the hole (so steam does not get into the pudding)
5. Elevate a rack at least 1 inch in a pan deep enough to hold the pudding mold (8 qt or larger). Pour water up to the top of the rack. Set pudding on rack. Cover pan and bring to boiling. Keep water at rapid boil, adding more hot water as needed to maintain water level. (Use a wok! I set four chopsticks in a crisscross to make a rack in my wok).
6. Steam pudding until it feels firm when pressed lightly in the center – about 2 1⁄2 hours. (In the meantime, the house fills with the wonderful fragrance of ginger, nutmeg, etc.)
7. Uncover the pudding and let stand until slightly cooled, 20-30 minutes. Invert onto a dish and lift off mold. Serve. Or let the pudding cool, and then return to mold and cover or seal in foil and chill up to 4 days. To reheat, steam (as above) for at least 45 minutes.
8. To flame, warm 1⁄2 c. rum until bubbly at edges. Carefully ignite with a match (away from fans, flammables, etc) and pour slowly over pudding. Slice and serve.
Maureen writes: “This is a holiday favorite at the Bartholomew’s’. Persimmons are native to Ohio. The persimmon is the national fruit of Japan, with many poems, paintings, etc of this delectable treat. When they are in season, every Japanese house will have a bowl of persimmons on the table – just as we often have a bowl of apples around for snacking. A word of caution, though – NEVER bite into an unripe persimmon!”
2. In another bowl, mix baking soda with 3 Tb. Hot water. Add persimmon pulp and whisk to mix well. At once add eggs, 1/3 c. rum, vanilla, and butter and whisk to blend.
3. Add persimmon mixture (it thickens) to dry ingredients and stir until batter is thoroughly moistened.
4. Scrape batter into a buttered 9- to 10-cup pudding mold with a tube; cover tightly.
(If you do not have a pudding mold, a bundt pan works well – cover with aluminum foil – being sure to cut through the hole (so steam does not get into the pudding)
5. Elevate a rack at least 1 inch in a pan deep enough to hold the pudding mold (8 qt or larger). Pour water up to the top of the rack. Set pudding on rack. Cover pan and bring to boiling. Keep water at rapid boil, adding more hot water as needed to maintain water level. (Use a wok! I set four chopsticks in a crisscross to make a rack in my wok).
6. Steam pudding until it feels firm when pressed lightly in the center – about 2 1⁄2 hours. (In the meantime, the house fills with the wonderful fragrance of ginger, nutmeg, etc.)
7. Uncover the pudding and let stand until slightly cooled, 20-30 minutes. Invert onto a dish and lift off mold. Serve. Or let the pudding cool, and then return to mold and cover or seal in foil and chill up to 4 days. To reheat, steam (as above) for at least 45 minutes.
8. To flame, warm 1⁄2 c. rum until bubbly at edges. Carefully ignite with a match (away from fans, flammables, etc) and pour slowly over pudding. Slice and serve.
Maureen writes: “This is a holiday favorite at the Bartholomew’s’. Persimmons are native to Ohio. The persimmon is the national fruit of Japan, with many poems, paintings, etc of this delectable treat. When they are in season, every Japanese house will have a bowl of persimmons on the table – just as we often have a bowl of apples around for snacking. A word of caution, though – NEVER bite into an unripe persimmon!”
Watson Favorite Pumpkin Pie
1 unbaked 9 “ deep dish pie shell
3⁄4 cup granulated sugar
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 eggs
1 3⁄4 cups canned pumpkin (15 oz)
1 1⁄2 cups evaporated milk (12 fluid oz)
Combine sugar, salt, cinnamon and spices in a small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Do not freeze.
1 unbaked 9 “ deep dish pie shell
3⁄4 cup granulated sugar
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 eggs
1 3⁄4 cups canned pumpkin (15 oz)
1 1⁄2 cups evaporated milk (12 fluid oz)
Combine sugar, salt, cinnamon and spices in a small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Do not freeze.
Trudy’s Perfect Pie Crust For 5 single crusts
4 cups un sifted flour
1 Tablespoon sugar
2 teaspoons salt
1 3⁄4 cups vegetable shortening 1 Tablespoon vinegar
1⁄2 cup water 1 large egg
For One crust:
1 cup -
1⁄2 teaspoon 1⁄2 cup
1⁄4 Tablespoon 1/8 cup
part of
1 cup -
1⁄2 teaspoon 1⁄2 cup
1⁄4 Tablespoon 1/8 cup
part of
Mix first three ingredients with a fork. Add shortening and mix till crumbly.
In a small bowl, beat water, vinegar, egg. Combine two mixtures till moist.
Divide into 5 portions. Freezes well.
Impossible Pumpkin Pie
1 1/2 c. sugar 3/4 c. rice flour 1 t. salt
2 t. cinnamon 1 t. ginger
1 1/2 c. sugar 3/4 c. rice flour 1 t. salt
2 t. cinnamon 1 t. ginger
4 large eggs
1 can (29 oz) Libby’s pumpkin
2 12-oz cans evaporated milk (one regular, one skim)
1 can (29 oz) Libby’s pumpkin
2 12-oz cans evaporated milk (one regular, one skim)
1/2 t. cloves
1. Mix sugar, flour, and spices in a small bowl to blend.
2. Spray two9-in. deep-dish pie pans with GF cooking spray. Preheat oven to 350 degrees F.
3. Beat eggs in large bowl. Stir in flour mixture and blend well. Add pumpkin and mix, then add milk and stir to blend.
4. Pour filling into pie pans and bake at 350 for 50-60 minutes or until a
tester comes out clean. The pie will be slightly puffed in the center and a light golden brown on top. Do not over-bake. Cool before serving. Slice and serve. 5. Store in a cool place and serve within 12 hrs. After that, cover and refrigerate.
Maureen sends this saying; “Crust is inside the pie!”
Rhubarb Crisp
1. Mix sugar, flour, and spices in a small bowl to blend.
2. Spray two9-in. deep-dish pie pans with GF cooking spray. Preheat oven to 350 degrees F.
3. Beat eggs in large bowl. Stir in flour mixture and blend well. Add pumpkin and mix, then add milk and stir to blend.
4. Pour filling into pie pans and bake at 350 for 50-60 minutes or until a
tester comes out clean. The pie will be slightly puffed in the center and a light golden brown on top. Do not over-bake. Cool before serving. Slice and serve. 5. Store in a cool place and serve within 12 hrs. After that, cover and refrigerate.
Maureen sends this saying; “Crust is inside the pie!”
Rhubarb Crisp
Mix;
1 cup rolled oats
3⁄4 cup rice flour
3⁄4 cup brown sugar
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon ground nutmeg
3⁄4 cup rice flour
3⁄4 cup brown sugar
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon ground nutmeg
Add: 1⁄2 cup butter ( I used half butter and half Olivio)
Cut it into pieces and Mix it into above ingredients.
Mix in 3⁄4 cup chopped walnuts
Preheat oven to 350. Butter a pottery pie dish.
Fill it with chopped rhubarb. Sprinkle 1/3 cup sugar over the rhubarb.
Bake covered with aluminum foil for 20 minutes, uncover and cook for 40 minutes more.
Cool slightly. Spoon crisp into bowls and serve with whip cream.
Jim W says; “It’s especially tasty with rhubarb from your own backyard!”
Cut it into pieces and Mix it into above ingredients.
Mix in 3⁄4 cup chopped walnuts
Preheat oven to 350. Butter a pottery pie dish.
Fill it with chopped rhubarb. Sprinkle 1/3 cup sugar over the rhubarb.
Bake covered with aluminum foil for 20 minutes, uncover and cook for 40 minutes more.
Cool slightly. Spoon crisp into bowls and serve with whip cream.
Jim W says; “It’s especially tasty with rhubarb from your own backyard!”
Ambrosia
(“Food of the Gods”)
2 large pineapples
12 large oranges
3 cups (or less!, if preferred) grated fresh coconut (or shredded coconut)
1. Pare and core the fresh pineapples; cut into chunks, saving as much of the juice as possible.
2. Remove rind from oranges, holding fruit over a bowl to catch juice. Slice oranges, removing any seeds and as much membrane as possible.
3. Layer pineapple, coconut and oranges in serving bowl. Sprinkle coconut on the top. Cover and chill at least 4 hours before serving.
Maureen e-mails: “Do you have our recipe for Ambrosia? This is a great favorite at my house! Thomas brought this to his first holiday office party at the Bureau of Land Management.”
Valentine Gelatin Mold
1 (3 oz) pkg cherry gelatin 1 cup boiling water
1 (3 oz) pkg cream cheese 1 cup whip cream
1 can cherry pie filling 1 cup walnuts
Dissolve cherry gelatin in boiling water. Let stand 1 hour.
Whip cream cheese in mixer, add gelatin mixture. Fold in whipped cream, cherry pie filling and walnuts.
Turn in to a 4-5 cup heart shaped mold (or regular bowl). Chill overnight.
Meme and Grampy’s anniversary is so near Valentine’s Day, we wanted to include this recipe. Hope you LOVE it!
2 large pineapples
12 large oranges
3 cups (or less!, if preferred) grated fresh coconut (or shredded coconut)
1. Pare and core the fresh pineapples; cut into chunks, saving as much of the juice as possible.
2. Remove rind from oranges, holding fruit over a bowl to catch juice. Slice oranges, removing any seeds and as much membrane as possible.
3. Layer pineapple, coconut and oranges in serving bowl. Sprinkle coconut on the top. Cover and chill at least 4 hours before serving.
Maureen e-mails: “Do you have our recipe for Ambrosia? This is a great favorite at my house! Thomas brought this to his first holiday office party at the Bureau of Land Management.”
Valentine Gelatin Mold
1 (3 oz) pkg cherry gelatin 1 cup boiling water
1 (3 oz) pkg cream cheese 1 cup whip cream
1 can cherry pie filling 1 cup walnuts
Dissolve cherry gelatin in boiling water. Let stand 1 hour.
Whip cream cheese in mixer, add gelatin mixture. Fold in whipped cream, cherry pie filling and walnuts.
Turn in to a 4-5 cup heart shaped mold (or regular bowl). Chill overnight.
Meme and Grampy’s anniversary is so near Valentine’s Day, we wanted to include this recipe. Hope you LOVE it!
YUM YUM Cake
Combine:
2 cups sugar 1 teaspoon cloves
3 cups water 1 1⁄2 teaspoon allspice 3 Tablespoons shortening 1 teaspoon cinnamon 2 cups raisins pinch salt
Boil above for 5 minutes and then COOL.
Stir together:
4 cups flour 2 teaspoon Baking Soda 2 tablespoons cocoa 1 cup chopped walnuts
Add cooled mixture to dry ingredients. Mix dry ingredients well so walnuts are coated.
Pour into 2 loaf pans Bake at 350F 45 minutes (test top)
Meme loves to make this “old fashion” cake. This is much better than the average Fruit Cake because it has a secret ingredient with a hint of chocolate flavor. Meme said Yum Yum Cakes made nice gifts for her friends (Book Group and Choir).
Combine:
2 cups sugar 1 teaspoon cloves
3 cups water 1 1⁄2 teaspoon allspice 3 Tablespoons shortening 1 teaspoon cinnamon 2 cups raisins pinch salt
Boil above for 5 minutes and then COOL.
Stir together:
4 cups flour 2 teaspoon Baking Soda 2 tablespoons cocoa 1 cup chopped walnuts
Add cooled mixture to dry ingredients. Mix dry ingredients well so walnuts are coated.
Pour into 2 loaf pans Bake at 350F 45 minutes (test top)
Meme loves to make this “old fashion” cake. This is much better than the average Fruit Cake because it has a secret ingredient with a hint of chocolate flavor. Meme said Yum Yum Cakes made nice gifts for her friends (Book Group and Choir).
Zucchini Chocolate Cake
Cream together:
1 1⁄2 sticks butter (cut into small pieces)
2 cups sugar
Add:
3 eggs
2 teaspoon vanilla 1⁄2 cup milk
Mix Well and add;
2 1/1 cup flour
1⁄2 cup cocoa
2 1⁄2 teaspoon Baking Powder 1 1⁄2 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups Pureed peeled zucchini
2 1/1 cup flour
1⁄2 cup cocoa
2 1⁄2 teaspoon Baking Powder 1 1⁄2 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups Pureed peeled zucchini
Mix all and pour into greased Bundt pan or 2 8 inch round pans.
Bake 1 hour for bundt or 40 min for 2 layer pans
It’s so good, no need to frost. Freezes beautifully. Exceptionally moist.
SH! The zucchini is a secret ingredient that makes this indescribably delicious.
It’s so good, no need to frost. Freezes beautifully. Exceptionally moist.
SH! The zucchini is a secret ingredient that makes this indescribably delicious.
Fruit Rum Pot – Meme’s favorite
1 can ( 16 oz) sliced peaches,
drained
1 can (13 1⁄4 oz) pineapple chunks, drained
2 cups sugar
1 cup rum
1 can (13 1⁄4 oz) pineapple chunks, drained
2 cups sugar
1 cup rum
1 can ( 16 oz) sliced pears, drained
1 can (16 oz) apricot halves,
drained
2 cups sugar
1 package (10 oz) frozen strawberries, thawed
2 cups sugar
1 package (10 oz) frozen strawberries, thawed
Place peaches and pineapple in 3 qt sterilized glass or glazed pottery
container. Add 2 cups sugar and the rum. Make sure fruit is completely
covered with rum; add more rum if necessary. Cover container loosely. Let
stand at room temperature, stirring several times to dissolve sugar, 2 weeks.
After 2 weeks, add pears, apricots, and 2 cups of sugar. Do same as above.
And let stand 2 weeks longer. After 2 weeks, stir in raspberries. Use as
topping for ice cream. The Fruit Rum Pot will keep several weeks if stored in
refrigerator. Best to serve at room temperature. 15-20 servings.
Meme suggests that this is very good over vanilla ice cream or pound cake.
Chocolate Lush
10. Make a crust with; 1 3⁄4 cup crushed vanilla wafers & 1⁄4 lb butter. (OR
Blend equal amounts of Olivio (1 cup) and wheat flour (1 cup) OR
make a gluten free pie crust.)
Press into a 9X13 pan. Bake for 15 minutes at 375F until lightly brown. Cool.
Meme suggests that this is very good over vanilla ice cream or pound cake.
Chocolate Lush
10. Make a crust with; 1 3⁄4 cup crushed vanilla wafers & 1⁄4 lb butter. (OR
Blend equal amounts of Olivio (1 cup) and wheat flour (1 cup) OR
make a gluten free pie crust.)
Press into a 9X13 pan. Bake for 15 minutes at 375F until lightly brown. Cool.
2. Make a topping by combining:
8 oz cream cheese with
1 cup confectioner’s sugar.
Fold in:
1 cup COOL WHIP
3. Spread this mixture carefully over the pastry.
1 cup confectioner’s sugar.
Fold in:
1 cup COOL WHIP
3. Spread this mixture carefully over the pastry.
4. Prepare:
2 small packages instant chocolate (or lemon pudding) mix with 3 cups milk.
5. Spread over cream cheese layer. Top with remaining cool whip. Sprinkle with nuts or sprinkles. Refrigerate for 6-8 hours before serving
2 small packages instant chocolate (or lemon pudding) mix with 3 cups milk.
5. Spread over cream cheese layer. Top with remaining cool whip. Sprinkle with nuts or sprinkles. Refrigerate for 6-8 hours before serving
Meme loves this dessert. She learned it from her Needlepoint teacher. Easy
to serve a crowd, it can be cut into squares. I followed the recipe making just
half of it. I used the lemon pudding and added a bit Grand Marnier to the
cream cheese mixture and absolutely love it! This is a scrumptious dessert.
Grasshopper Brownies
45 minutes 350F
Sift:
1 1⁄2 cup sifted flour 2 cups sugar
3⁄4 cup plus 2 T cocoa 1⁄2 teaspoon salt
Add:
1 1/3 cup butter
4 eggs
2 teaspoon vanilla
2 Tablespoons corn syrup 2 cups nuts, chopped
Sift:
1 1⁄2 cup sifted flour 2 cups sugar
3⁄4 cup plus 2 T cocoa 1⁄2 teaspoon salt
Add:
1 1/3 cup butter
4 eggs
2 teaspoon vanilla
2 Tablespoons corn syrup 2 cups nuts, chopped
makes 10 dozen
Spread in a 9 X 13X 2 inch pan and bake, frost, and glaze.
Frosting
2 cups sifted confectioner’s sugar 2 tablespoon milk 4 tablespoon soft butter 1 teaspoon mint extract
Combine and beat. Spread over cooked chocolate. When all set, add glaze with 2 squares unsweetened chocolate that had been melted with 2 tablespoon butter. Spread this glaze over frosting.
Meme is famous for bringing Grasshopper Brownies to many parties.
Key Lime Pie
Mix together 1 can sweetened condensed milk, 4 egg yolks and 1⁄2 cup key lime juice. Beat I egg white stiff, fold into above mixture and pour into baked pie shell. Beat 3 egg whites and gradually add 6 Tablespoons sugar and 1/2 teaspoon cream of tartar. Spread over filling forming peaks and bake until egg whites are golden brown (350F).
Grampy loves Key Lime Pie almost as much as Apple Pie or Apple Strudel.
Frosting
2 cups sifted confectioner’s sugar 2 tablespoon milk 4 tablespoon soft butter 1 teaspoon mint extract
Combine and beat. Spread over cooked chocolate. When all set, add glaze with 2 squares unsweetened chocolate that had been melted with 2 tablespoon butter. Spread this glaze over frosting.
Meme is famous for bringing Grasshopper Brownies to many parties.
Key Lime Pie
Mix together 1 can sweetened condensed milk, 4 egg yolks and 1⁄2 cup key lime juice. Beat I egg white stiff, fold into above mixture and pour into baked pie shell. Beat 3 egg whites and gradually add 6 Tablespoons sugar and 1/2 teaspoon cream of tartar. Spread over filling forming peaks and bake until egg whites are golden brown (350F).
Grampy loves Key Lime Pie almost as much as Apple Pie or Apple Strudel.
57
Hidden Apple Cake
3⁄4 cup sugar
1/3 cup chopped nuts
1 teaspoon cinnamon
2 (7.5 oz Refrigerator biscuits) 1⁄4 cup butter, melted
1/3 cup chopped nuts
1 teaspoon cinnamon
2 (7.5 oz Refrigerator biscuits) 1⁄4 cup butter, melted
1 apple, peeled, cored and cut into
20 slices
1⁄2 cup powdered sugar
1⁄4 teaspoon vanilla
2-3 teaspoons milk
1⁄2 cup powdered sugar
1⁄4 teaspoon vanilla
2-3 teaspoons milk
Preheat oven to 375F. Grease a 9” round pan. Combine sugar, nuts, &
cinnamon in small bowl. Separate dough in to 20 pieces. Dip each piece into
melted butter and then in the sugar. Arrange biscuits in pan alternating a
slice of apple between each. Bake for 30 minutes until golden brown. Cool
upright in pan for 2 minutes. Invert onto serving platter. Cool 5 minutes.
(Drizzle with powdered sugar/milk/vanilla mixture –if desired)
Grampy loves any dessert with apple. Especially traditional Apple Pie, but his is a very easy favorite. Meme says Chris Canelles loves it, too! (maybe because it has cinnamon?)
Grampy loves any dessert with apple. Especially traditional Apple Pie, but his is a very easy favorite. Meme says Chris Canelles loves it, too! (maybe because it has cinnamon?)
Swedish Cake
Beat: 1 1⁄4 cup sugar
1 egg
2/3 cup milk
2 1⁄2 teaspoon almond flavoring
Add: 1 1⁄4 cup flour (GF if desired) 1⁄2 teaspoon baking powder
Add 1⁄2 cup melted butter/margarine
Pour into pan which has been sprayed with Pam and dusted with flour. Bake for 45 – 50 minutes in preheated 350F oven. Remove from pan immediately. Top with confectioner’s sugar and sliced almonds.
So simple, so light, so tasty! Our dear friend, Lee Sausele, shared this one with us many years ago. The cake can be frozen and warmed up as needed.
Baked Cranberry Pudding
Beat: 1 1⁄4 cup sugar
1 egg
2/3 cup milk
2 1⁄2 teaspoon almond flavoring
Add: 1 1⁄4 cup flour (GF if desired) 1⁄2 teaspoon baking powder
Add 1⁄2 cup melted butter/margarine
Pour into pan which has been sprayed with Pam and dusted with flour. Bake for 45 – 50 minutes in preheated 350F oven. Remove from pan immediately. Top with confectioner’s sugar and sliced almonds.
So simple, so light, so tasty! Our dear friend, Lee Sausele, shared this one with us many years ago. The cake can be frozen and warmed up as needed.
Baked Cranberry Pudding
1⁄4 cup shortening
1⁄2 cup sugar
1 egg
1 cup
1. 2. 3. 4.
1 egg
1 cup
1. 2. 3. 4.
1 teaspoon Baking Powder
1⁄4 teaspoon salt
1 cup cranberries (cut in half) 1⁄2 cup milk
1⁄4 teaspoon salt
1 cup cranberries (cut in half) 1⁄2 cup milk
flour
Cream shortening and sugar
Add egg and blend
Sift dry ingredients, add cranberries
Add alternately with milk to first mixture
Add egg and blend
Sift dry ingredients, add cranberries
Add alternately with milk to first mixture
Make in cupcake pans. Bake 350F for 35 minutes. Serve with Brown sugar
sauce.
Brown Sugar Sauce:
Combine: 1 cup brown sugar
1 1⁄2 Tablespoon flour 1/8 teaspoon salt
1 cup water
1 Tablespoon butter
Cook in a saucepan over medium hear stirring constantly until thickened. Add 1 teaspoon vanilla. Serve warm.
Meme lined up all the “muffins” to cool on the chopping block in the kitchen at Centre Farm. Little fingers snuck a few before the sauce!
Brown Sugar Sauce:
Combine: 1 cup brown sugar
1 1⁄2 Tablespoon flour 1/8 teaspoon salt
1 cup water
1 Tablespoon butter
Cook in a saucepan over medium hear stirring constantly until thickened. Add 1 teaspoon vanilla. Serve warm.
Meme lined up all the “muffins” to cool on the chopping block in the kitchen at Centre Farm. Little fingers snuck a few before the sauce!
Ris A La Mande
1 cup rice porridge (see below)
1 cup whipping cream
1⁄4 cup blanched almonds
2 tablespoon sugar
1 teaspoon of vanilla extract
Place the cold porridge in mixing bowl. Add sugar, chopped almonds, vanilla and whipping cream. Mix well and chill. Stir in one whole blanched almond. Serve with cold fruit sauce.
Rice Porridge
2 cups rice
6 cups milk
1 teaspoon salt
1 cup heavy cream
Cook rice about one hour in milk. Use heavy sauce pan and stir often. Add more milk if porridge gets too stiff. Stir with wooden spoon. Add cream and salt when rice is done.
For the Fruit sauce I usually get the sliced frozen strawberries with sugar. Warm and serve with the ris a la mande.
Ellen sent this family favorite. She says: “Ris ala mande is a traditional Danish dessert, served usually at Christmas. When served with the traditional Danish Christmas dinner, one whole almond is placed in the pudding. The person who finds the almond will get an extra gift. This usually helps on the number of second helpings. It is a tradition not to reveal who has the almond until all the pudding has been eaten.”
1 cup rice porridge (see below)
1 cup whipping cream
1⁄4 cup blanched almonds
2 tablespoon sugar
1 teaspoon of vanilla extract
Place the cold porridge in mixing bowl. Add sugar, chopped almonds, vanilla and whipping cream. Mix well and chill. Stir in one whole blanched almond. Serve with cold fruit sauce.
Rice Porridge
2 cups rice
6 cups milk
1 teaspoon salt
1 cup heavy cream
Cook rice about one hour in milk. Use heavy sauce pan and stir often. Add more milk if porridge gets too stiff. Stir with wooden spoon. Add cream and salt when rice is done.
For the Fruit sauce I usually get the sliced frozen strawberries with sugar. Warm and serve with the ris a la mande.
Ellen sent this family favorite. She says: “Ris ala mande is a traditional Danish dessert, served usually at Christmas. When served with the traditional Danish Christmas dinner, one whole almond is placed in the pudding. The person who finds the almond will get an extra gift. This usually helps on the number of second helpings. It is a tradition not to reveal who has the almond until all the pudding has been eaten.”
TIDBITS
Cranberry Relish
1 organic orange, unpeeled and scrubbed
2 bags (12 oz/375 g each) fresh cranberries
1 1⁄2 cup raw honey (add more or less to taste) 1/3 cup peeled and finely chopped fresh ginger
Cut the orange (with peel) into 16 chunks – discard the seeds. Working in batches, combine the orange chunks, cranberries, honey and ginger in a food processor until finely and evenly chopped. You may need to scrape the sides of the bowl.
Cranberry Relish
1 organic orange, unpeeled and scrubbed
2 bags (12 oz/375 g each) fresh cranberries
1 1⁄2 cup raw honey (add more or less to taste) 1/3 cup peeled and finely chopped fresh ginger
Cut the orange (with peel) into 16 chunks – discard the seeds. Working in batches, combine the orange chunks, cranberries, honey and ginger in a food processor until finely and evenly chopped. You may need to scrape the sides of the bowl.
Rose Hip Jelly 8 – 10 cups of rose hips –
twist off stems and caps 6 cups of water
1 box of certo
1/2 cup lemon juice 5 cups of sugar
1/2 cup lemon juice 5 cups of sugar
Separate hose hips in half and cover with water (2 cups). Boil the rose hips
for 10 – 15 min. until soft enough to crush. Crush them and squeeze through
cloth, to make juice. For every 4 cups of juice add one box of certo and bring
to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of
margarine to prevent foam). Bring to a boil and boil hard for 2 min. Remove
from heat and pour into sterilized jars and seal with caps and rings. The jelly
has a wonderful flavor and is the consistency of liquid honey.
Meme likes to make Rose Hip Jelly with the fruit from the rose bushes at Wingaersheek. Meme recommends get Rose Hips early, before August.
Meme likes to make Rose Hip Jelly with the fruit from the rose bushes at Wingaersheek. Meme recommends get Rose Hips early, before August.
Timble Tamble Turkey Poem – adjusted
By Ailis
Turkey Timble, Tamble
lived on Washington Street
To Milton she did ramble
Carrying steaming treats!!
Her family was in Milton
Waiting there to eat
So Turkey Timble Tamble
Went there, her family to greet!
Yes, she wrote this about her sister for Thanksgiving 2007!
Christmas Popcorn
Combine in a sauce pan and bring to a boil:
1 cup butter
2 cups brown sugar 1⁄2 cup molasses pinch salt
Remove from heat and add 1⁄2 teaspoon baking soda
Stir until frothy.
Pour mixture over 5 quarts popped popcorn and coat evenly. May add 1 cup nuts.
Bake 1 hour at 250F stirring every 15 minutes.
The Canellas family made this recipe for everyone one Christmas. It is GF and delicious!
Turkey Timble, Tamble
lived on Washington Street
To Milton she did ramble
Carrying steaming treats!!
Her family was in Milton
Waiting there to eat
So Turkey Timble Tamble
Went there, her family to greet!
Yes, she wrote this about her sister for Thanksgiving 2007!
Christmas Popcorn
Combine in a sauce pan and bring to a boil:
1 cup butter
2 cups brown sugar 1⁄2 cup molasses pinch salt
Remove from heat and add 1⁄2 teaspoon baking soda
Stir until frothy.
Pour mixture over 5 quarts popped popcorn and coat evenly. May add 1 cup nuts.
Bake 1 hour at 250F stirring every 15 minutes.
The Canellas family made this recipe for everyone one Christmas. It is GF and delicious!
White Sangria
Combine:
1/3 cup white wine
1/3 cup white grape juice 1/3 cup 7 up
Add a splash of Cointreau or orange juice and slices of lemon and oranges.
Punch for Maureen and Jim’s Wedding Rehearsal
MIX: 1 quart soda water 1 quart light rum 1 quart ginger ale 1 pint lemon juice
1 pint light corn syrup
This makes about 40 servings. Meme said; ”We served this at the rehearsal party at Centre Farm the night before the wedding. That was 30 years ago in September.”
Mango Lassi (2)
300ml Greek style yogurt
2 Tablespoon sugar
a handful of ice cubes
chopped flesh of 1 peeled ripe mango crushed cardamom seeds
Whiz all the ingredients together in a blender until smooth and very cold. Serve in chilled glasses.
Justin and Oren made first made these for us – delicious and refreshing!
1/3 cup white wine
1/3 cup white grape juice 1/3 cup 7 up
Add a splash of Cointreau or orange juice and slices of lemon and oranges.
Punch for Maureen and Jim’s Wedding Rehearsal
MIX: 1 quart soda water 1 quart light rum 1 quart ginger ale 1 pint lemon juice
1 pint light corn syrup
This makes about 40 servings. Meme said; ”We served this at the rehearsal party at Centre Farm the night before the wedding. That was 30 years ago in September.”
Mango Lassi (2)
300ml Greek style yogurt
2 Tablespoon sugar
a handful of ice cubes
chopped flesh of 1 peeled ripe mango crushed cardamom seeds
Whiz all the ingredients together in a blender until smooth and very cold. Serve in chilled glasses.
Justin and Oren made first made these for us – delicious and refreshing!
Shauna’s Quick Tomato Relish
2 cans (28 oz each) tomatoes, chopped fine and drained well 1⁄4 cup onion, chopped fine
1⁄4 cup celery
1⁄4 cup packed light brown sugar
1⁄4 cup cider vinegar
1⁄4 teaspoon each; mustard seed, celery seed, salt, and fresh ground pepper
In a heavy sauce pan, bring to boil all ingredients. Simmer uncovered 25-30 minutes or until mixture thickens. Stir often. Ladle into hot sterilized jars. Makes about 2 1⁄2 cups.
Shauna was quite the cook as a little girl – always helping Meme in the kitchen. As she grew up, she experimented and tried many new recipes herself. Meme and I loved this relish and asked her for it. I treasure the “Here’s what’s cookin’” recipe card she had wrote in her young handwriting. Shauna recommends this as an ‘excellent meat accompaniment.’
Tony Chachere’s Creole Seasoning
Sharon makes BBQ Shrimp New Orleans style:
Broil or sauté the shrimp with butter and shake Tony Chachere’s all over the shrimp, turning the shrimp with a spoon as it cooks. Serve with French Bread to dip in the melted butter remaining in the pan.
Denny and Sharon recommend this seasoning mix which is ‘great on everything’. I agree. I always keep some in my spice cupboard. Check it out at; www.tonychachere.com!
Charley’s Coffee
Meme and Grampy remember Charley’s delicious coffee. Meme says he uses a French Press. Contact Charley for more details.
Some people have to understand the physics and chemistry about making coffee, but we know the real issue is philosophy. How you choose to live your life. Jim and I use the French Press, too.
2 cans (28 oz each) tomatoes, chopped fine and drained well 1⁄4 cup onion, chopped fine
1⁄4 cup celery
1⁄4 cup packed light brown sugar
1⁄4 cup cider vinegar
1⁄4 teaspoon each; mustard seed, celery seed, salt, and fresh ground pepper
In a heavy sauce pan, bring to boil all ingredients. Simmer uncovered 25-30 minutes or until mixture thickens. Stir often. Ladle into hot sterilized jars. Makes about 2 1⁄2 cups.
Shauna was quite the cook as a little girl – always helping Meme in the kitchen. As she grew up, she experimented and tried many new recipes herself. Meme and I loved this relish and asked her for it. I treasure the “Here’s what’s cookin’” recipe card she had wrote in her young handwriting. Shauna recommends this as an ‘excellent meat accompaniment.’
Tony Chachere’s Creole Seasoning
Sharon makes BBQ Shrimp New Orleans style:
Broil or sauté the shrimp with butter and shake Tony Chachere’s all over the shrimp, turning the shrimp with a spoon as it cooks. Serve with French Bread to dip in the melted butter remaining in the pan.
Denny and Sharon recommend this seasoning mix which is ‘great on everything’. I agree. I always keep some in my spice cupboard. Check it out at; www.tonychachere.com!
Charley’s Coffee
Meme and Grampy remember Charley’s delicious coffee. Meme says he uses a French Press. Contact Charley for more details.
Some people have to understand the physics and chemistry about making coffee, but we know the real issue is philosophy. How you choose to live your life. Jim and I use the French Press, too.
Happy Father’s Day Cake Charms
Make a cake. Before you put it in the oven, wrap little charms in wax paper and gently place them in the batter around the cake where the slices might be. We used these “charms”: and made up the “fortunes” one Father’s Day for Grampy and Jim Watson. Life is full of contrasts. The charms in this cake signify some of Life’s choices. As father and grandfather Grampy and Jim offer great advice and example for all of us.
Make a cake. Before you put it in the oven, wrap little charms in wax paper and gently place them in the batter around the cake where the slices might be. We used these “charms”: and made up the “fortunes” one Father’s Day for Grampy and Jim Watson. Life is full of contrasts. The charms in this cake signify some of Life’s choices. As father and grandfather Grampy and Jim offer great advice and example for all of us.
Jingle bell;
CONTRAST: Sound /Silence
This jingle bells symbolizes
lots of music in your life. It
is important to balance your life with sound and silence. Listen. Take time to listen.
lots of music in your life. It
is important to balance your life with sound and silence. Listen. Take time to listen.
Pawpaw seed; CONTRAST: Life / Death
Seeds mean birth, growth, productivity!
Seeds mean birth, growth, productivity!
Key:
Safety pin;
Paper clip:
Mouse:
Safety pin;
Paper clip:
Mouse:
Seeds also need nurturing, care, time.
Your life will be very productive!
CONTRAST: Freedom/ Captivity
The key means you are in control.
Doors and windows will be there in your life, which you choose to open is up to you.
CONTRAST: safety /danger
Don’t worry, in times of trouble, YOU will find the remedy needed.
CONTRAST; remembering/forgetting You have a good memory because you are organized. Life will be easier because you know where things are!
CONTRAST: animal/human
Who Moved My Cheese? Will you be like Scurry, Sniff, Hem or Haw?? Read the book!
CONTRAST: Freedom/ Captivity
The key means you are in control.
Doors and windows will be there in your life, which you choose to open is up to you.
CONTRAST: safety /danger
Don’t worry, in times of trouble, YOU will find the remedy needed.
CONTRAST; remembering/forgetting You have a good memory because you are organized. Life will be easier because you know where things are!
CONTRAST: animal/human
Who Moved My Cheese? Will you be like Scurry, Sniff, Hem or Haw?? Read the book!
Wooden stick; CONTRAST: wooden / plastic
Invention and science offer us more choice
in what material we choose for certain needed items, but some things will always be better in their original, natural, wooden state. Wood will surround you as you enjoy a great life!
Invention and science offer us more choice
in what material we choose for certain needed items, but some things will always be better in their original, natural, wooden state. Wood will surround you as you enjoy a great life!
Beach glass; CONTRAST: Trash / Treasure
You know that beauty can be found in most anything. You will be blessed with finding many treasures in life.
Star; CONTRAST; day /night
The stars sparkle and guide you as you
You know that beauty can be found in most anything. You will be blessed with finding many treasures in life.
Star; CONTRAST; day /night
The stars sparkle and guide you as you
Marble;
Two spoons;
Penny
Tea cup;
Two spoons;
Penny
Tea cup;
travel life’s journeys. You will get where
want because your special star is guiding you!
CONTRAST; moving/stationery
You will be rolling along in life. No time for moss to
grow on you! Always moving, learning, living life to the fullest!
CONTRAST; hunger /plenty
You will always have enough and enough to share.
Your life will be the better because you share what you have with others.
CONTRAST: rich / poor
They say “something” makes the world go round.
Is it LOVE or MONEY? This penny means that you will
be rich. This penny also is a reminder to share your wealth with love and the world will be a better place.
CONTRAST: caring /selfish
This tea cup signifies hospitality. You care about the finer things in life and like to share them with others. You already know how wonderful this
feels. Your example is seen by others and will be followed. What greater reward is there for your efforts? Enjoy!
want because your special star is guiding you!
CONTRAST; moving/stationery
You will be rolling along in life. No time for moss to
grow on you! Always moving, learning, living life to the fullest!
CONTRAST; hunger /plenty
You will always have enough and enough to share.
Your life will be the better because you share what you have with others.
CONTRAST: rich / poor
They say “something” makes the world go round.
Is it LOVE or MONEY? This penny means that you will
be rich. This penny also is a reminder to share your wealth with love and the world will be a better place.
CONTRAST: caring /selfish
This tea cup signifies hospitality. You care about the finer things in life and like to share them with others. You already know how wonderful this
feels. Your example is seen by others and will be followed. What greater reward is there for your efforts? Enjoy!
TEN Ingredients FOR GOOD LIVING
1. SPEAK TO PEOPLE – THERE IS NOTHING SO NICE AS A CHEERFUL WORD OF GREETING.
2. SMILE AT PEOPLE – IT TAKES 72 MUSCLES TO FROWN AND ONLY 14 TO SMILE.
3. CALL PEOPLE – THE SWEETEST MUSIC TO ANYONE’S EARS IS THE SOUND OF HIS/HER OWN NAME.
4. BE FRIENDLY AND HELPFUL, IF YOU WOULD HAVE FRIENDS, BE A FRIEND.
5. BE CORDIAL – SPEAK AND ACT AS IF EVERYTHING YOU DO IS A GENUINE PLEASURE.
6. BE GENUINELY INTERESTED IN PEOPLE – YOU CAN LIKE ALMOST EVERYBODY IF YOU TRY.
7. BE GENEROUS WITH PRAISE CAUTIOUS WITH CRITICISM. 8. BE CONSIDERATE WITH THE FEELINGS OF OTHERS.
THERE ARE USUALLY THREE SIDES TO A CONTROVERSY; YOURS, THE OTHER PERSON’S AND THE RIGHT SIDE.
9. BE ALERT TO GIVE SERVICE – WHAT COUNTS MOST IN LIFE IS WHAT WE DO FOR OTHERS.
10. ADD TO THIS A GOOD SENSE OF HUMOUR, A BIG DOSE OF PATIENCE PLUS A DASH OF HUMILITY AND
YOU WILL BE REWARDED MANY FOLD
1. SPEAK TO PEOPLE – THERE IS NOTHING SO NICE AS A CHEERFUL WORD OF GREETING.
2. SMILE AT PEOPLE – IT TAKES 72 MUSCLES TO FROWN AND ONLY 14 TO SMILE.
3. CALL PEOPLE – THE SWEETEST MUSIC TO ANYONE’S EARS IS THE SOUND OF HIS/HER OWN NAME.
4. BE FRIENDLY AND HELPFUL, IF YOU WOULD HAVE FRIENDS, BE A FRIEND.
5. BE CORDIAL – SPEAK AND ACT AS IF EVERYTHING YOU DO IS A GENUINE PLEASURE.
6. BE GENUINELY INTERESTED IN PEOPLE – YOU CAN LIKE ALMOST EVERYBODY IF YOU TRY.
7. BE GENEROUS WITH PRAISE CAUTIOUS WITH CRITICISM. 8. BE CONSIDERATE WITH THE FEELINGS OF OTHERS.
THERE ARE USUALLY THREE SIDES TO A CONTROVERSY; YOURS, THE OTHER PERSON’S AND THE RIGHT SIDE.
9. BE ALERT TO GIVE SERVICE – WHAT COUNTS MOST IN LIFE IS WHAT WE DO FOR OTHERS.
10. ADD TO THIS A GOOD SENSE OF HUMOUR, A BIG DOSE OF PATIENCE PLUS A DASH OF HUMILITY AND
YOU WILL BE REWARDED MANY FOLD
Appetizers
Three Ingredients Dip 6 Humus 6
Three Ingredients Dip 6 Humus 6
INDEX
Salad Farmer’s Market 30 Salad Corn & Black Bean 31 Pea Salad Memphis 31
Salad Farmer’s Market 30 Salad Corn & Black Bean 31 Pea Salad Memphis 31
Breads Salad Spinach Broccoli 32
Gluten Free Muffin Mix 7
Finnish Coffee Bread 7
Sweet Potato Biscuits 8
Oatmeal Scones 9
Breakfasts
Asparagus Omelet 10 Fraser’s Favorite egg 10
Main Dishes
Chicken with Apples
(Arroz con Pollo) 11 Xan’s Secret 11 Beef Estouffade 12 Chicken Pesto 12 Chicken, Broccoli & Ziti 13 Chicken Thighs stuffed 14 Potato Gratin 15 Sea Bass 15 Stuffed Peppers 15 Chicken Salad Hawaiian 16 Roast Lamb 16 Tofu 17 Tilapia 17 Chicken-coq au Vin 18 Seafood Casserole 19 Shrimp Rosemarie 19 Fruit Compote 20 Baked Cheese sandwich 20 Lobster Pie 21 Salmon in a Snap 21 Chicken Florentine 22 Hamburger Rice Pie 22 Crabmeat Maryland 23 Beach Day Beef 23 Lobster Rice Soufflé 24 Chicken and Olives 25 Cabbage Bundles 25 Chicken Breasts 26 Steak Tips 26 Moussaka 27 Tortellini Soup 28 Pork Roast 28
Salads & Vegetables
Salad Lentil 29 Salad Kale 29
Breakfasts
Asparagus Omelet 10 Fraser’s Favorite egg 10
Main Dishes
Chicken with Apples
(Arroz con Pollo) 11 Xan’s Secret 11 Beef Estouffade 12 Chicken Pesto 12 Chicken, Broccoli & Ziti 13 Chicken Thighs stuffed 14 Potato Gratin 15 Sea Bass 15 Stuffed Peppers 15 Chicken Salad Hawaiian 16 Roast Lamb 16 Tofu 17 Tilapia 17 Chicken-coq au Vin 18 Seafood Casserole 19 Shrimp Rosemarie 19 Fruit Compote 20 Baked Cheese sandwich 20 Lobster Pie 21 Salmon in a Snap 21 Chicken Florentine 22 Hamburger Rice Pie 22 Crabmeat Maryland 23 Beach Day Beef 23 Lobster Rice Soufflé 24 Chicken and Olives 25 Cabbage Bundles 25 Chicken Breasts 26 Steak Tips 26 Moussaka 27 Tortellini Soup 28 Pork Roast 28
Salads & Vegetables
Salad Lentil 29 Salad Kale 29
Sweet Potato Soufflé 32
Pesto & Tomato 33
Baked Tomatoes 33
Sweet Potato Sauce 33
Root Vegetable latkes 34
Pumpkin Pudding 34
Potato Turnip Pudding 35
Roasted Root Vegetables 35
Cauliflower Coconut Rice 36
Squash Soup 37
Eggplant 38
Matchstick Root Vegetables 38
Wild Rice & Grain –GF 39
Desserts
Chocolate Surprise Rounds 40 Almond Rhubarb Tart 41 Black Forest Trifle 41 French Pear tart 42 Chocolate Cake 43 Blueberry Pie 44 Chocolate Cookies 44 Clark Gable cake 45 Choc Cake Flourless 46 Lemon Roll Up 47 Snowballs 47 Pavlova 48 Persimmon Pudding 49 Persimmon Pudding 50 Pumpkin Pie Watson 52 Pumpkin Pie GF 53 Rhubarb Crisp 53 Ambrosia 54 Valentine Mold 55 Yum Yum Cake 53 Zucchini Choc cake 55 Fruit Rum Pot 56 Chocolate Lush 56 Lemon Lush 56 Grasshopper Brownies 57 Key Lime Pie 57 Apple Cake – hidden 58 Swedish cake 59 Cranberry Pudding 59 Ris a la Mande 60 (Rice pudding)
Desserts
Chocolate Surprise Rounds 40 Almond Rhubarb Tart 41 Black Forest Trifle 41 French Pear tart 42 Chocolate Cake 43 Blueberry Pie 44 Chocolate Cookies 44 Clark Gable cake 45 Choc Cake Flourless 46 Lemon Roll Up 47 Snowballs 47 Pavlova 48 Persimmon Pudding 49 Persimmon Pudding 50 Pumpkin Pie Watson 52 Pumpkin Pie GF 53 Rhubarb Crisp 53 Ambrosia 54 Valentine Mold 55 Yum Yum Cake 53 Zucchini Choc cake 55 Fruit Rum Pot 56 Chocolate Lush 56 Lemon Lush 56 Grasshopper Brownies 57 Key Lime Pie 57 Apple Cake – hidden 58 Swedish cake 59 Cranberry Pudding 59 Ris a la Mande 60 (Rice pudding)
68
Tidbits
Cranberry Relish
Rose Hip Jelly
Christmas Pop corn
White Sangria
M & J Punch
Mango Lassi 63
Cranberry Relish
Rose Hip Jelly
Christmas Pop corn
White Sangria
M & J Punch
Mango Lassi 63
61 Shauna’s Tomato Relish 64
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61 Tony Chachere’s 64
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62 Charley’ s Coffee 64
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63 Charm cake 65
Bon Appetite!
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