Sliced Garlic-Peppercorn Italian Bread

We had this bread in Colorado a few months ago and it was outstanding. It's wonderful toasted as a garlic bread without any additional slatherings - SAVE - a spritz of quality olive oil after it has been sliced and toasted.



2 - packages fast-rising yeast (SAF quick Rise works well here)
1 - teaspoon sugar
2-1/2 - cups tepid water (110 degrees)
6-1/2 - cups good-quality unbleached bread flour (**)
1 - teaspoon salt
1 - teaspoon water
3- Garlic buds thinly sliced lengthwise
1 1/2 tsp freshly crushed peppercorns
1/2 - cup cornmeal

NOTE**

I mistakingly used AP flour, and I'm glad I did!! This was the chewiest Italian bread I have ever eaten. It was perfect - Your choice!!)

In a large mixer bowl, dissolve sugar into 1 cup of tepid (105-degree) water. Stir in yeast. Let stand until it is nice and frothy.

Add the four cups of flour. Beat mixture 10 minutes. The dough should pull away from sides of the mixing bowl.

Add salt and remaining 1-1/2 cup water. Then add the additional 2-1/2 cups of flour. Knead mixture with the dough hook of an electric mixture for five minutes. If kneading by hand, knead dough for 15 minutes. Add more water if dough becomes dry.

Add garlic and crushed peppercorns, and knead them into the dough by hand.

Grease large bowl. Put in the dough to bowl and cover with a clean towel or plastic wrap. Let the dough raise 1-1/2 hours or until double in size. In the middle of the dough, punch down and form the dough into 2 or 3 loaves. Clean a surface and spread some flour. Place loaves on floured surface and cover with towel. Let loaves rise to double in size - about 45 minutes.

Preheat oven to 450° F.

In the oven, you can add a pizza stone or bread bricks. Also, place a pan of hot water on bottom oven shelf. This gives it a nice crust.

After loaves have doubled, spread cornmeal or semolina flour on pizza stone or bread bricks. Or, you can use a greased cookie sheet thaat has been floured. Slide in loaves and bake 25 minutes or until golden brown. The loaves sound hollow when you tap a loaf. Cool the bread on metal rack.

Creamed Stuffed/Topped Apricots

Cream Stuffed Apricots (kaymakli kuru kayisi) is a Turkish delight that is sure to please most everyone's tastes. This is a simple and unusual dessert. Marscapone sweet cheese replaces the hard to find Turkish kaymak cheese. Worst case scenario, you can use cream cheese.




1 lb. dried apricots
2 1/2 C sugar
3 C water
1 tsp. lemon juice
1 lb. heavy whipped cream or marscapone
3/4 Cup grated or finely crushed pistachio nuts

Soak apricots in cold water overnight and drain.

Heat sugar and water together over medium heat for ten minutes, then add apricots. Cook until apricots are tender and syrup is formed.

Add lemon juice and remove from heat. With a perforated spoon, transfer apricots to a plate or cutting board to cool. With a spoon, half open the apricots and fill the inside with the cream or cheese. Arrange the apricots, slit side up on a platter, pour over them as much syrup as they will absorb. Garnish with the grated nuts.

Chicken Scallopini #1

This recipe is our daughters. Delicious, quick and easy :-)

4 Chicken Breasts - Sliced in half so they are about 1/2 inch thick
1/2 Cup Diced Green Onions
1 Pkg (8 oz) Mushrooms - washed and sliced
8 Tbls Butter - cut in half
1 Cup Heavy Cream
1/2 Cup White Wine
3-4 Tbls Olive Oil
1 Pkg (8 oz) Linguini - cooked Al Dente

Cook Pasta while cooking Chicken Scaloppini. When done set aside.

In large skillet heat olive oil. Sauté mushrooms until done - set aside.

Melt 1/2 the butter - sauté chicken - cook 6-8 minutes or until chicken is cooked through and golden brown on each side. Set on plate in oven (on warm).

Melt remaining butter. Sauté mushrooms and scallions together for approximately 2-3 minutes. Whisk in wine and cream and whisk gently until boiling (3-4 minutes).

Top pasta with chicken then cover with sauce. Serve with shredded parmesan.

Ocean Spray Trail Mix Cake©

The crushed almonds and cashews make this cake a real treat. It is an adaptation of the brown sugar pound cake posted here.

Ingredients:

1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 6 Oz package of Ocean Spray Craisins Trail Mix (peanuts removed)
1 - 1 1/2 cup milk
1/2 teaspoon rum extract

Preparation:

Crush or finely chop the cashews and almonds in the trail mix. We don't care for peanuts in cakes, so we remove them from the mix.

Preheat oven to 325F. Grease and flour or sugar a 10-inch tube pan, a 12-cup Bundt pan, or two 9" x 5" bread pans. If using bread pans, divide evenly between the two.

In a small bowl, combine the flour, baking powder and salt and crushed nuts; set aside. At medium speed with an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time(*). At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Fold in the crushed nuts, cranberries, and chocolate bits. Stir in the rum extract.

Pour into your prepared pan(s), and bake for 1 hour and 20 minutes. Remove cake from oven and check for doneness with a cake tester, metal skewer, or toothpick. If tester does not come out clean, bake for an additional 10 minutes, then test again. Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.

A heavy layer of whipped cream on this cake, and a steaming cup of espresso tops it off.

Enchiladas with Creamy Green Chile Sauce

I was never a fan of Mexican food until in 1988, a Mexican National friend and co-worker of mine at a beef packing plant where we worked together introduced me to real Mexican food. His wife, Minnie, was a petite 4'11 girl who was no more than 21 years old at the time, and had the cooking experience of a 70 year old who had cooked for a living. So many recipes labeled as Mexican, are Americanized versions of what the real thing is supposed to be. I remember one day he brought in a dish for me that Minnie had made. I asked: 'What is it?' He told me. ( My spanish was weak at the time and WHOOSH, right over my head! )I then asked what's in it? He said: 'You don't want to know amigo!" I still don't know what was in it, but it matters not; it was one of the most delicious meals I ever ate. Thank you Lupe and Minnie.

WE ,HOPE YOU LIKE THIS ENCHILADA RECIPE.

Ingredients:

1 T. butter
3/4 C. chopped onion
1 large clove garlic, minced
1/2 t. salt
1/4 t. ground cumin (We use LOTS more- up to 2 TBS!)
2 T. flour
1 1/2 C. chicken broth
2 cans or jars (4.5 ounces each) chopped green chiles (undrained)
vegetable oil for softening tortillas
12 corn tortillas
2 C. coarsely shredded cooked chicken
2 C. shredded Mexican-blend cheese
1 C. whipping cream
1/3 C. sliced green onions
1 can (2.5 ounces) sliced ripe olives, drained
3 roma tomatoes, seeded and chopped
Green enchilada sauce
Chopped fresh cilantro (optional)

Assembly:

In a saucepan, melt butter over medium heat. Saute onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. (Sauce can be prepared to this point, cooled and refrigerated 24 hours in advance.)

Preheat oven to 350°F. Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to warm and soften tortillas before rolling. Stack on plate and cover with foil to keep warm while filling. Repeat until all tortillas are warmed. Combine chicken and 1/2 cup of the green chile sauce.

To fill tortillas, place 2 tablespoons chicken or pork mixture and 2 tablespoons cheese across center of each tortilla. Roll up and place seam-side-down in shallow 13 x 9 inch baking dish. Pour remaining sauce over rolled enchiladas; then pour cream evenly over entire mixture and top with remaining cheese. Sprinkle with the green onions and ripe olives. Bake, uncovered, in preheated oven for 20 minutes. Sprinkle with chopped tomatoes and cilantro, if desired, and serve.

Pour the enchilada sauce over everything when assembled.

A green chili with pork would go well with this as an additional sauce with the creamy sauce here, and the green enchilada sauce. Diced tomatoes, chopped raw onions, shredded lettuce - there is no end to what will work as an accompaniment. Enjoy :-)

Toffee Pudding Cake

An excellent, tasty dessert for the holidays.
Quick and easy.




1 ¾ cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
¾ cup white sugar
2 eggs
1 1/8 cups self-rising flour
¾ cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/4 tsp almond extract
1 ½ cups boiling water to cover


Preheat oven to 350° F. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

Cream ¼ cup plus 1 tablespoon of the butter with the white sugar until light. Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8 inch round baking pan.Bake at 350° F for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and ¼ cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionallyWhen thickened, add 1/4 tsop almond extract. Serve immediately.

A scoop on vanilla ice cream would the extra added attraction

Italian Venison or Beef Soup

The cold weather is on its way and that signals soup season. This recipe works best with venison, but you can substitute beef or lamb. Ingredients: 1 Lb ground venison (you can use beef or lamb) 1 Onion Chopped 1 14.5 Oz. can stewed tomatoes 2 8 Oz Cans of tomato sauce 3 Cups of water 1 TBS minced garlic 2 TBS dried basil 2 TBS dried oregano 1 tsp salt 1/2 tsp fresh ground pepper 1 15 Oz can pinto beans 1 15 Oz can green beans 1 carrot chopped 1 Zucchini chopped ½ (8 OZ) package ziti pasta 1 Lb ground venison (you can use beef or lamb) 1 Onion Chopped 1 14.5 Oz. can stewed tomatoes 2 8 Oz Cans of tomato sauce 3 Cups of water 1 TBS minced garlic 2 TBS dried basil 2 TBS dried oregano 1 tsp salt 1/2 tsp fresh ground pepper 1 15 Oz can pinto beans 1 15 Oz can green beans 1 carrot chopped 1 Zucchini chopped ½ (8 OZ) package ziti pasta Brown venison, onion, and garlic over medium heat Until meat is no longer pink. Add tomatoes, tomato sauce, Water and spices. Brimg to a boil, then simmer for About 30-monutes Stir in beans, carrots, and zucchini. Simmer for about 90-minutes Add pasta and cook until tender. Top individual servings With grated Parmesan or Romano and serve.

La piedra marinada gallinas de Cornualles

Marinated Rock Cornish Hens are a delicious treat if you like poultry - who doesn’t? And it takes only about 45 minutes to an hour to prepare this meal (after marinating the hens for 12-hours).

Ingredients Marinade:

2 TBS oil
1 Shallot chopped
1 Small onion finely chopped
1 Clove of garlic crushed
2 juniper berries crushed
½ tsp dried rosemary
2 peppercorns crushed
2 cups of dry white wine
1 cup vinegar
1 whole clove

Remaining Ingredients:

4 one pound Rock Cornish hens
1 TBS lard
¼ Lb Prosciutto diced
Salt and freshly ground pepper
1 TBS flour
2/3 cup chicken stock
1 TBS meat extract
1 TBS lemon juice
8 slices of stale bread fried in butter at the last minute
6 TBS butter

Procedure:

Prepare a cooked marinade by placing 2 TBS oil in a saucepan and lightly browning the shallot, onion, garlic clove, juniper berries, rosemary and peppercorns. Add the wine, vinegar, and clove then bring to a boil. Cook over medium heat for 30 minutes. Remove from heat and cool mixture. Place the hens in a bowl and cover with cooked marinade. Cover and marinate for 12-hours.

After the marinating process, remove hens from the liquid, dry them, and truss the birds. Strain the marinade and reserve the juice. Place 1 TBS lard in a casserole and gently brown the prosciutto. Add the hens and brown them on all sides. Season with salt and pepper, sprinkle the flour, and add several TBS of the marinade liquid. Cover tightly and simmer over low heat, occasionally basting with a few spoonfuls of the stock. When the hens are cooked through (about 30-minutes) stir in the meat extract and lemon juice; mix carefully.

Transfer the hens to a cutting board and split in two. Place each half on the butter fried bread slices. Spoon the hot pan juices over the hens.

A tasty accompaniment to this meal could be artichoke hearts with butter, or baby snow peas with steamed pearl onions. You might also want to consider freshly steamed asparagus (if they are available) with a sprinkling of Balsamic vinegar and a little melted unsalted butter.

Lamb Tenderloin with rosemary Au Jus

Many of my friends and acquaintences in the Rocky Mountain and Midwest parts of the country don't care much for lamb. I think it may be because they never had fresh lamb, most of which is shipped to the east and west coasts. Fresh lamb - and I mean up to a week old - is one of the finest tasting meats there is. The previously frozen New Zealand lamb in many of our supermarkets, would in all probability, turn off the most avid lamb lover. Lamb tenderloins with feta cheese ravioli is a culinary delight that is rarely - if ever - found even in the best of restaurants. This is primarily a combined Italian and Greek dish that will delight your palate.

The following recipe is from a dear friend - Linda Pilo - who lives in North Carolina; one of the most creative cooks I have ever known.

Ingredients:

8 tenderloins of lamb (lamb loin or leg may be substituted)

Goat (Feta) Cheese filling

4 ounces goat (feta) cheese
1 ounce cream cheese
1 Tablespoon sun-dried tomato, diced
2 teaspoons chopped rosemary
Salt and pepper to taste
8 wonton skins (thin) or homemade pasta dough rolled out thin
Egg wash

Mix cheese with remaining ingredients. Egg wash one side of wonton. Place 2 TBS of filling and cover with other wonton to form a large ravioli. Cut or trim into circles. A cookie cutter will work well here.

Sauteed Swiss chard and Pancetta:

Beet greens (or spinach as a last resort) can be substituted
2 TB olive oil
2 oz pancetta chopped finely
1 TB minced garlic
1 bunch swiss chard, leaves coarsely chopped

Heat a sauté pan over high heat. Add Olive oil and pancetta and cook until lightly browned. Add the garlic and swiss chard and sauté until the greens are wilted and tender. Season with salt and pepper to taste.

Au Jus:

8oz lamb trimmings
1-1/2 quarts Veal or Lamb stock
2 cups Merlot or Red Wine
1/2 cup shallot, minced
1 Tablespoon fennel seed

Brown lamb trimmings and degrease. Add 1 cup veal stock at a time and reduce to sauce consistency. Add 1 tsp fennel seed; continue additions until you develop enough sauce. In a separate pan, combine the red wine, shallot, 1 tsp fennel seed and reduce to a syrup. When you have enough reduced stock, add the reduction and simmer 10 min. Adjust salt and pepper and strain.

Presentation

Season lamb; grill or saute, let rest. Saute chard and cook ravioli; toss in butter and salt. Place a bed of chard in center of plate, top with the ravioli. Drizzle sauce around the plate. Slice the lamb on a bias and lean up against the ravioli. Garnish each tenderloin with a sprig of rosemary and on top of the ravioli with julienne of sundried tomato.

Pane di verdura (Vegetable Bread)

Vegetable bread is ideal to serve by itself or for brunch or dinner with fish, meat, or soup. Although the recipe calls for carrots, red peppers, spinach, asparagus, and corn kernels, any vegetable you have on hand can be used. It makes an ideal snack or light lunch with cheese and fruit.

Dough

• 1 envelope active dry yeast
• 1/4 c. milk, warmed to about 100 degrees
• 1/2 tsp. sugar
• 2 c. flour (10 to 11 oz.)
• 1 tsp. salt
• 3 eggs
• 1/2 c. bran flakes
• 1 stick butter, softened (1/4 lb.)

Vegetables

• 1 small carrot, cut into 1/4-in. strips
• 6 small asparagus spears, peeled
• 1/2 medium red pepper, seeded, peeled and cut lengthwise into 1- to 1 1/2-in. strips
• 6 oz. spinach, cleaned
• 1/3 c. corn kernels
• Egg wash made with 1 egg with half the white removed, beaten
• 1 Tb. fresh bread crumbs

Place envelope of yeast, 1/4 c. warm milk, and 1/2 tsp. sugar in the bowl of a food mixer and proof for about 5 to 6 minutes, until the mixture bubbles on top. Add the 2 c. flour, 1 tsp. salt, 3 eggs, and 1/2 c. bran flakes, and beat with the flat beater on speed 4 for 3 minutes. Add the stick of butter in pieces and mix on speed 3 for about 30 seconds, just long enough to incorporate the butter. The mixture should be sticky and elastic. Cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours (depending on time of year, heat, and humidity), until at least double in bulk.

For the vegetables: Place the carrot strips in 1 in. of water in a skillet and boil for about 5 minutes. Add the 6 asparagus spears and pepper strips, cover, and boil about 2 minutes. Then add the spinach and corn, cover, and boil 1 minute longer. Using a slotted spoon, spread the vegetables out in a large pan so they cool quickly.

When the dough has risen, push it down gently and place on a floured board. Spread the dough out by patting with a wet hand (to prevent the dough from sticking to it) into a rectangle approximately 11 x 13 in. Arrange the vegetables on top of the dough.

Roll the dough with the vegetables inside, using a dough scraper to scrape the dough off the table. It should form an oblong loaf about 12 in. long by 3 in. thick.

Butter a baking sheet and place the loaf on it seam-side down. Fold a piece of aluminum foil (about 2 1/2 to 3 ft. long) lengthwise into fourths. Butter the foil and wrap it around the bread. Tie loosely in place with a piece of string. This will hold the bread in shape, preventing it from spreading out too much on the cookie sheet. Brush with the egg wash and sprinkle with the bread crumbs. Let rise at room temperature for about 30 minutes.

Bake in a preheated 400-degree oven for about 20 minutes. Remove the string and the collar and continue cooking 10 minutes longer at the same temperature, for a total of 30 minutes. Let the bread rest for at least 20 to 30 minutes before slicing. Cut the bread into 3/4-in. thick slices.

Arrange the bread on a serving plate. Slices can be served as a garnish to meat and fish or served with cheese. If made ahead, refrigerate the loaf and reheat for a few minutes in the oven so it is about room temperature for serving.

Pumpkin Nut Bread

It's PUMPKIN season. If you want a ready quick bread for toasting in the morning, try this while the pumpkins are in season. • 2/3 cups shortening • 2 2/3 cups sugar • 4 eggs • 2 cups pumpkin - fresh pureed (or canned) • 2/3 cups water • 3 1/3 cups flour • 1/2 tsp baking powder • 1 1/2 tsp salt • 1 tsp cloves - ground • 1/2 tsp allspice • 1 tsp cinnamon • 2 tsp baking soda • 1 cup walnuts either chopped or crushed • 8 jars wide mouth w/lids and rings for; sealing, or 4 - 18 oz Jars) • 8 waxed paper circles cut to fit inside jars

Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour batter into greased canning jars, filling only half-full. Place jars in a pan of water. Bake upright in preheated 325 degree oven for about 45 minutes. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. If cake rises above the top of the jar, slice off the excess. While still hot, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. (Cake will loosen at this time.) Repeat with other jars. Leave jars upside down until sealed. (Jar is sealed if lid remains flat when pressed in center.) To serve:Open jar and if necessary, slide a knife around inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired, or slice and toast. Slice and serve with whipped cream or butter. Because the jar is sealed, the cake keeps indefinitely. It can be made ahead of the holidays. 1/2 Cup Raisins are are optional (We still have a few jars we made in 1998 while I was teaching college in Waco, TX, and they taste great even at this late date; still very good)

Il pollo o il coniglio con le noci di pino ©

Pine nuts, or pinoli, are not the least expensive nuts in the world, but what a flavor and taste they impart to most any white meat recipe that calls for nuts. And when toasted first then crushed - or even whole as this recipe calls for, you are in for a rare culinary treat.

Ingredients:

1 2 ½ Lb chicken cut into pieces (can use boneless breasts-skin on)
5 TBS butter
1 Large onion thinly sliced
3 tsp pine nuts
1 slice very finely chopped prosciutto
Salt
Freshly ground black pepper to your taste
1/8 tsp white pepper
1/2 Cup chicken stock/broth
1 TBS flour
1 Cup heavy cream

Assembly:

Rinse and dry the chicken pieces. Heat the butter in a heavy, heat proof casserole dish with a cover; add the chicken, sliced onion, prosciutto, and pine nuts. Cook over medium heat while frequently turning the chicken pieces. Once they are evenly browned season with the salt and pepper. Reduce heat, cover and simmer very slowly, occasionally adding a few TBS of the stock.

Once the chicken is tender, remove the pieces with a slotted spoon and set aside on a plate. Scrape the contents of the casserole dish into a blender with the flour and puree the mixture. Pour the puree back into the casserole dish stirring continuously over low heat, and blend in the heavy cream. Simmer over very low heat until the sauce is slightly thickened- do NOT let it boil!! Add the chicken pieces, reheating them thoroughly so they will absorb the flavor of the sauce. Serve immediately

Final Notes:

This can be served with most any pasta - egg noodles are preferred. Spinach, baby carrots, rice, an antipasto, or just about anything you choose to accompany the chicken dish will work. REAL garlic bread is also recommended. (Posted here somewhere down the line.)

This recipe also works very well with rabbit if you’re so inclined.

Beef au Gratin

If you enjoy beef, and you like garlic, this recipe is the epitome of both. With a minimum amount of planning, you can have an extraordinary meal in less than 45-minutes. We have it at least twice a month, and have a hard time eating anything else at a later date. Served with the Sliced Garlic/Peppercorn Bread toasted, and a small antipasto, this is one of THE best meals you will ever eat!!

Ingredients:

1 ½ - 2 Lbs of boiled Beef (Eye of round works well here - shown above)
6 TBS butter
3 Leeks - white part only finely chopped
2 Garlic buds (Largest ones you can muster up!) finely chopped
3 TBS flour
2 Cups hot beef broth
¼ Cup dry white wine
Salt
Freshly ground black pepper
1/8 tsp white pepper
2 Egg Yolks
1/3 Lb Gruyere or Swiss cheese

The beef must be boiled first. For best results, trim the beef of excess fat. Submerge the eye of the round in boiling salted water. This way, the layer of albumin instantly coagulates around the meat on contact with the boiling water and assures the retention of all its nutrition. Boil for three hours on very low heat. Cool for several hours, or you can refrigerate the whole roast overnight.

Cut into ¼ inch thick slices

In a medium sized skillet, melt four TBS butter and gently sauté the chopped leeks and garlic until they turn a golden brown. Sprinkle the flour over the leeks and gradually add the hot beef broth; stir constantly over medium heat. Add the wine. When the sauce has reached a smooth, creamy consistency, remove from the heat. Season with the salt and peppers. Once cooled, add the egg yolks one at a time blending in well with a wooden spoon or wire whisk.

Butter the bottom of an ovenproof dish and cover the bottom with sauce. Sprinkle half of the grated Gruyere cheese. Place the slices of meat on top of one another and cover with the remaining sauce and cheese. Dot with the remaining 2 TBS of butter and place in a 400F. oven. When golden brown, remove from oven and serve immediately.

With this particular dish, REAL garlic bread (posted here) goes extremely well, as does a glass of a hearty red wine.

Green bean almondine also goes very well with this meal.

GREEN BEAN ALMONDINE
2 cans whole green beans, drained

5-6 slices bacon,fried crisp; 1 sm. onion, finely chopped;1 sm. can chopped mushrooms, drained; 1 c. slivered almond; Parmesan cheese. In baking dish, alternate layers of green beans with crumbled bacon, onion, mushrooms, and almonds. Bake at 350 degrees until thoroughly heated and liquid reduced. Makes 6 servings.

Apple-Peach Walnut Crumb Pie ©

If you like apple or peach and/or crumb pies as many of us do, you will most likely enjoy this one. It's a little more work having to grind the walnuts, but the result is wonderfullly rich, toasty tasting pie. It's the best of both worlds.





Ingredients for pie:

1 Unbaked, 9" or 10" pie crust

4 1/2 Cups peeled, thinly sliced apples (your favorite)
2 Cups peeled, 1/2" diced peaches (canned is quickest)
3/4 tsp cinnnamon
1/4 tsp cardamon powder
1/8 tsp nutmeg
2/3 cup sugar
1 1/2 TBS flour
1 heaping tsp cornstarch (dissolve in 2 TBS of the peach syrup)
1/4 tsp salt

Prepare the crumb topping ahead of time.


Instructions:

Preheat oven to 425F. Prepare crust and place in pie pan or pie plate. Combine all above ingredients in a large bowl and mix well; spoon into pie crust using as little juice as you can.

Spoon crumb topping over pie filling

Crumb topping ingredients

1/2 Cup brown sugar
1/4 cup granulated sugar
1/2 cup AP flour
1/2 cup of walnut meal, flour, or finely crushed walnuts
1/4 tsp salt
1/2 cup butter.

Mix together the flour, sugars, walnut, salt, then cut in hard butter to get a crumbly mixture. Spread evenly over the filling.

Bake at 425F. for 15-minutes, then reduce to 350. Continue baking at 350F. for 35-40 minutes. Serve hot with French vanilla ice cream, and a steaming hot cup of your favorite flavored coffee.

Baked Eggs

With winter fast approaching, baked eggs make for a hearty breakfast or a brunch before shoveling that wonderful white stuff. Although basically a breakfast or brunch dish, it also can double for a Sunday night supper. It's very filling, and will last you most of the day.




Ingredients:

• 8 Eggs
• 8 Oz Sour Cream
• 2 4 Ounce Cans chopped green chilies
• 1 Cup shredded Monterray or Colby cheese
• 1 1/2 cups diced 1/4" diced ham
• 2 TBS Butter
• 4 Gratin dishes

Instructions:

Butter each gratin dish. Layer the bottoms with diced ham, then chilis, 2-3 dollops of sour cream, and some shredded Jack. Crack 2-eggs for each dish, and pour over sour cream. Continue building layers until everything is used, then spread the remaining shredded Jack cheese on top. Cover each gratin dish with foil, and bake at 350F. for approximately 15-minutes. Remove foil, and bake for another 10 minutes at 350F.

These can be assembled a day ahead of time and refrigerated. If they are assembled a day ahead of time and refrigerated, the eggs may take a little longer to fully cook.

Antipasto ©

Many of the meals here call for a salad or an antipasto either before or with the entree. Here is a simple and quickly made antipasto.






1 Green Pepper thin sliced
1 medium Tomato 1/2" diced
1 Onion halved and thin sliced
8 Oz. Fresh Sliced Mushrooms
1/2 cup halved pitted black olives
Hard (Genoa) Salami 1/2" diced
Provolone Cheese 1/2" diced
Parmesan and/or Romano cheese freshly grated
Artichoke Hearts
Lettuce


Dressing

¾ Cup Olive oil
¼ Cup Wine Vinegar or dry Marsala wine
3 Crushed Garlic Buds
1/4 tsp oregano
Fresh Ground Pepper

Toss salad ingredients, and pour dressing on the veggies immediately before serving. Mix well and serve with REAL garlic bread (Posted here) or croutons. Garnish with a sprig of oregano or thyme.

You can add cherry or grape tomatoes, tortellini - anything really. An antipasto is just to whet the appetite.

Suggestion:

If using grape or cherry tomatoes, pierce them first metal skewer, and let them soak in the dressing for an hour or so before serving.

Amish Scrapple

This version of scrapple does NOT use hog's head, jowels, liver, offal or any other pork by-products.





2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
1 cup yellow cornmeal
1 cup white cornmeal
1 teaspoon cayenne
1-2 teaspoon rubbed sage
1/2 tsp thyme
1/2 tsp savory
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
1 large shredded apple-skin and core removed

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock. Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.When thick, stir in shredded apple. Pour mixture into 2 loaf pans and refrigerate until completely chilled and set into a firm block. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Goes great with eggs, sausage, hash browns, home fries, and a toasted Kaiser roll with your favorite jam or jelly. Apple jelly is particularly good here. Once removed from the loaf pan, it can be frozen in a large freezer bag until you are ready to use it. Makes 12 servings

New England Clam Chowder ©

One summer very long ago, we went to Maine for a weeks vacation at Old Orchard Beach, and stayed at the summer home of friends. The ocean body surfing was great, the water was freeeeeeeeeeezing, but the jazz at the local clubs was hot - not what one would expect in the 50's and 60's in a Maine summer resort town. We even got to sit in with the groups; I was a musician by trade.

It was during that trip, that I finally realized that a clam was not just simply a clam or something to be used for bait, but a delicacy to be savored. As a teenager in the 50's, a bunch of us kids would go clamming every weekend near Ocean Beach, a Connecticut coastal city where we lived. Normally, we'd bring back 1 to 1 1/2 bushels of clams. The next day we'd break them open and use them for flounder or fluke fishing bait. Little did we know.

The friends we went to Maine with were originally FROM Maine. The second day we were there, we went to the docks and bought four 2-pound lobsters and a bushel of clams. We spent several hours shucking them, and finally had nearly a gallon. Then came the chopping and cooking. When they were cooked and cooled, the following recipe was the appetizer that was to preceed the lobster. We never did get to cooking the lobster that night, because our hosts made 5-gallons of chowder. It was addicting.


• 1 - 3 Cups/Cans of Cooked Chopped Clams
• 1 Onion Diced
• 3-4 Medium Potatoes, peeled and diced to 3/4 inch cube
• 3-6 Strips of thick bacon
• 2 TBS butter
• 2 TBS bacon fat (can also use fatback salt pork diced and browned in lieu of bacon)
• 4 TBS Flour
• 2 Cans of evaporated milk or the equivalent of heavy cream
• 1 8-Oz. bottle of clam juice
• Additional milk (Optional)
• Salt and Pepper
• 2 Tsp Chopped Parsley

Drain clams and reserve the juice. Fry the bacon in a pan. When done, remove bacon strips, place on a paper towel and let cool, then crumble the strips and set aside. Saute onions until they are near translucent. In the meantime, make a roux consisting of the 2-TBS of bacon fat, 2 TBS butter, and 4-TBS flour. You want a nice white roux, so strain the bacon fat before making the roux. Add butter to bacon fat and heat to melt the butter until hot, but NOT smoking - just hot enough so that when you add the flour, the flour will bubble.

Remove from heat then whisk in the flour for the roux until well blended. Add evaporated milk, sauteed onion, bacon bits, salt and pepper to taste. Bring to a simmer on medium heat, and then add diced potatoes. If it is too thick for you, add 1/2 cup of milk at a time until it is of the consistency you like. But remember, the potatoes will add liquid when cooking. When the potatoes are tender, add the chopped parsley and the clams. Bring back to a simmer, and simmer for another 5-minutes. Sprinkle fresh ground pepper, chopped parsley, and additional bacon bits on the chowder before serving. Serve with REAL garlic bread.

This is a wonderfully thick chowder that can be served in a regular or sourdough bread bowl.

This chowder is a great pre-cursor to any seafood meal.

Smoked Southwest Chicken Marinade ©

This marinade is not overpowering and provides a nice Southwest flavor.

Tequila Marinade

1/3 Cup Oil
1/2 Cup Lime or Lemon juice
1-2 Diced jalapeno or habanero peppers
1/4 Cup tequilla
2-3 TBS chopped cilantro
4 Cloves chopped garlic
1/2 tsp salt
1 TBS cumin
1 tsp rubbed sage
1/4 tsp fresh ground pepper

Place chicken in a sealable bag and add marinade. Seal, shake around a few times during the refrigeration period of 2-4 hours. Prepare the charcoal, and pre-soaked mesquite chips. Place chicken pieces on grill half way up the BBQ'er. Then thoroughly cook, slice in strips and arrange attractively on a plate with a cilantro garnish. Serve with lots of salsa and chips, fried green tomatoes, or jalapeno corn bread.

Beef and Chicken Manicotti ©

This Manicotti recipe is for a large gathering. It's an all day project and lots of work, but I guarantee, it will satisfy the hungriest of souls. It has two different shell stuffings - chicken and beef - and two different sauces - a red sauce and a white sauce.

Ingredients:

28 manicotti shells ( 2 boxes) We prefer Barilla Shells

For the red sauce:

3 tablespoons quality olive oil
1 medium onion -- finely chopped
1 medium green bell pepper -- finely chopped
2 cloves garlic -- minced
1 quart canned whole tomatoes with juice
3 teaspoons Spice Island Spaghetti Sauce Seasoning (recipe posted here somewhere)
2 teaspoons Spice Island Italian Herb
1/2 cup Sweet Marsala wine
6 - 10 fresh basil leaves -- torn or 2 TBS dried leaves
Salt and pepper to taste

Beef Filling

1 2-3 lb. beef chuck roast or eye of the round
2 tablespoons cracked fennel seeds
1 teaspoon anise seed
1 tablespoon salt
1 tablespoon coarse ground pepper
2 cloves garlic -- crushed
1 container ricotta cheese (8 oz.)
1 cup water
1 cup red sauce

Chicken Filling

3 - 4 boneless skinless chicken breast halves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
2 ounces sliced almonds
1 can sliced mushrooms (2-1/2 oz.) -- drained
8 drops Angostura Bitters
1/2 cup shredded prosciutto
1 container ricotta cheese (8 oz.)

Bechamel (White) Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 cup whipping or heavy cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg

Select the number of manicotti shells for the number of persons to be served ( 2-each of the beef and 2-each of the chicken). The recipe makes enough to stuff at least 28 shells, so cut the recipes in half for 14 shells.

Instructions:

Red Sauce

Sauté garlic, onion, pepper in the olive oil. Add remaining ingredients and simmer until thick (2-3 hours.) Let cool, then puree in a blender. BE SURE IT HAS COOLED FIRST!!!!


Beef Filling

Place beef roast in cold water with the spices and garlic. Bring to a boil over medium heat. (Crock pot works well here, but takes longer) Turn heat down, and simmer for 2 – 3 hours or until meat flakes easily. Let cool and remove all fat.

Break into 1-inch chunks, and put in food processor and chop. Add another teaspoon of fennel seed, and ½ tsp of anise seed to beef in food processor. Chop finely. Save in bowl and refrigerate until ready to stuff shells.

Chicken Filling

Place chicken in just enough cold water to cover it, and add the 1 ½ Tsp Nutmeg and the salt. Bring to boil over medium heat. Turn heat down, and simmer until done (30-minutes). DO NOT over cook.

Cool chicken, then break into 1-inch pieces and place in food processor with 1 Tsp nutmeg, almonds and mushrooms. Chop to a course mixture. Place in bowl and refrigerate until ready to fill shells.

White Sauce

Melt butter over medium heat. When butter is melted, remove from heat and whisk in flour until well blended, then pour in the milk and cream all at once. Bring to a boil while whisking constantly. When thick enough to heavily coat whisk, remove from heat. Add salt, pepper, and nutmeg.


Assembly

Chicken - Blend in one container of Ricotta cheese and shredded Prosciutto with the chicken mixture. Stuff tubes, keeping them on separate plates.

Beef - Blend in one container of Ricotta cheese with the beef mixture and 1 cup red sauce. Stuff shells, and keep separate on another plate.


Preheat oven to 325 degrees F. Lightly oil a baking dish or pan large enough to hold 14-16 stuffed tubes.

Arrange tubes, chicken-filled in one row, beef filled in a second row.

Pour white sauce over chicken-filled tubes, and red sauce over beef-filled tubes – alternating so that you have a red and white filled baking dish. Drizzle stripes of white sauce over the red; drizzle stripes of red sauce over the white. Bake for approximately 30-minutes.

Leftovers freeze well, but the shells may get a little 'leathery', so before reheating them, spritz with water and cover them with waxed paper so they steam throuogh well and tenderize.

Pepperoni Lasagna ©

I think everyone in the world has their own lasagna recipe; this particular recipe has at least one ingredient that is not presently available - so far as I know right now. BUT, you can make your own - the recipe is at the end. Spice Islands had a Spaghetti Sauce Seasoning(1) that makes good sauce better; a great sauce, incomparable! They stopped making it a few years back. They got so many requests for it, that the company started making it again for a while; then once again, stopped production. I bought a case of the jars when I was emailed that it once again would go out of production. The Spaghetti Sauce Seasoning, combined with Spice Islands Italian Herb (still in production) is a match beyond your wildest tastes. This a VERY large recipe for a 12” x 18” x 3” pan. It will feed at least 10 people - and maybe more. It freezes well if you have leftovers. The recipe can be cut in half for a smaller portion.

Ingredients:

4 TBS quality olive oil
4 Large garlic cloves
2 medium onions ¼ inch diced
2 green peppers ¼ inch diced
1 Lb whole mushrooms, sliced
2 Quarts whole, canned tomatoes
2 6-Oz cans of tomato paste
½ Cup sweet Marsala wine
2 TBS Spice Islands Spaghetti Sauce Seasoning
2 TBS Spice Island Italian Herbs
2 tsp sugar
1 tsp salt
Fresh ground black pepper
1 package of pre-sliced pepperoni(*)
1 Lb. lean ground beef
1 Lb bulk Italian sausage or sausages removed from the casings

2 1-Lb containers of ricotta cheese
1 Lb shredded mozzarella cheese
Grated Parmesan and Romano cheeses

2 Packages of Barilla Lasagna noodles
Olive oil - 1 TBS


Instructions:

In a large pot, heat olive oil, then add finely chopped garlic buds. Sautee until golden, then add diced onion, green pepper, ground black pepper, Italian herb, salt, and sugar. Sautee until soft, then add sliced mushrooms. Sautee for 5-minutes.

(*)In a separate pan or small pot, bring 2-cups of water to a boil, and then add the sliced pepperoni. Remove from heat, and let sit for 10-minutes. Drain off water and grease; dry on paper towel. Slice pepperoni rounds in half, then in half again so you end up with quarters. Add to the onion/pepper mix; stir well.

In another large pan, brown the ground beef; drain, add to sauce. Brown sausage; drain, and add to sauce.

Add tomatoes, tomato paste, seasonings, and the wine. Stir well breaking up the whole canned tomatoes, bring to a boil then turn heat to very low, and simmer for a few hours stirring every so often until it thickens. Once the sauce is thick, remove from heat and let cool. When cooled, you can pour it into a food processing bowl and pulse a few times to make it a little smoother, OR you can leave the sauce chunky (as we like it.)

Boil the lasagna noodles according to manufactures directions. Drain, rinse, pat dry with paper towels, and cover the noodles so they don’t dry out.

When all is cooked and ready, start building the lasagna.

Instructions:

1. Oil the pan, then spread a thin layer of the sauce.
2. A layer of noodles.
3. Sauce, even dollops of ricotta (heaping tablespoons)
4. A sprinkling of mozzarella
5. Sprinkle parmesan and Romano cheeses

Repeat layers until all the fantastic ingredients are used. The top layer should be sauce, some shredded mozzarella, and a sprinkling of Parmesan and Romano cheeses.

Cover with tin foil and bake at 325F. for approximaely 45-minutes. Remove the foil during the last 5-minutes of baking time.

This dinner/supper should be served with an Antipasto with lettuce, tomato, artichokes, black olives, diced Genoa salami, onion, green pepper, diced Provolone cheese, olive oil, a little vinegar of your choice, and grated Romano cheese as a precursor to the meal, REAL garlic bread (Posted) and a large quantity of a good quality Chianti - either white or red.

If you have the time and the ingredients, make canolli or a cassata (both posted). Have some dry Marsala on hand, or servings of espresso to accompany the dessert.

(1) This is as close as one can get to The Spice Islands Spaghetti Sauce seasoning:

3-1/2 teaspoons salt
4 teaspoons sugar
1 teaspoon summer savory
1-1/2 teaspoons rosemary
1-1/2 teaspoons ground black pepper
4-1/4 teaspoons onion powder
1-1/2 teaspoons ground marjoram
2-1/2 teaspoons garlic powder
1/2 teaspoon ground cloves
4 teaspoons ground basil
1 TBS Porcini mushroom powder

If you can't find the powders called for, get the leaf varieties. Put the mix in a coffee bean grinder and run it until you have a fine powder. You may have to do this in separate batches. The final Seasoning powder calls for 1 TBS per batch of sauce. For the ABOVE sauce recipe, use 2 tsp - it's a little more potent than Spice Islands. Store remaining powdered spice in a tight fitting lidded jar, and in the dark. The intensity of the ground leaves is much more flavorful.

LOL - be prepared to gain a few pounds.

Morgh-e tu por-e torsh-o-shirin ©

Yet ANOTHER chicken recipe :-) The title translates into 'Sweet and Sour stuffed chicken'. This Iranian recipe is a wonderful meal served with rice, and will duly impress your guests.








Ingredients:

4 Rock Cornish game hens
2 TBS sesame oil
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 cup pitted and finely chopped prunes
1 apple, cored and chopped
1 cup finely chopped dried apricots
1/2 cup raisins
1/2 cup crushed pistaccio nuts (optional)
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
1 teaspoon sugar
1/2 cup orange juice
1 tsp hawaish

Procedure:

Clean and rinse the hens in cold water, then pat dry and rub with salt.

Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar in a separate bowl. Mix well.

Preheat the oven to 350°F. or prepare your charcoal grill for smoking and grilling. Stuff the hens or chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased ovenproof dish or roasting pan(*) and pour in the orange juice. Cover and bake in the oven for 1 1/2 hours, basting with pan juices, until the meat separates easily from bone.

Serve from the ovenproof dish or arrange the birds on a serving platter. Serve with Saffron Steamed Plain Basmati or Jasmine Rice, bread, salad, fresh fruit, and fresh herbs for garnish.

Rock Cornish game hens are best used for individual servings, and they take less time to cook in the oven.

(*) If you have a rotisserie (a plus, but not necessary) and/or a charcoal smoker/grill, these small hens are absolutely delicious smoked and continuously turned on a rotisserie with a few( 3 or 4) water-soaked apple wood chunks on the charcoals just to provide a delicate hint of smoke. Baste with the orange juice.

Banana-Blueberry-Lemon Bread ©

This is a quick and easy treat for a Sunday morning brunch, or simply a mid-morning snack with a cup of steaming hot coffee or tea.




Ingredients:

1 Cup Sugar
1 Stick butter softened
2 VERY ripe bananas mashed
2 beaten eggs
1 tsp vanilla
1 1/4 cups AP flour
1 tsp Baking soda
1 Cup walnut(*) flour (NOT walnut meal)
1/4 cup mini lemon bits
1/4 cup mini chocolate bits
1 Cup blueberries (frozen or dried are ok pre-soaked)
Cinnamon and sugar mixture.

Cream butter and sugar. Add beaten eggs, flours, baking soda, mashed bananas. Blend well with a hand mixer with beaters. Pour batter in a buttered/sugared or floured loaf pan. Sprinkle the cinnamon mix over the top of the batter. Bake in pre-heated oven at 325 degree oven for 1 hour and 15-20 minutes, or unitl a toothpick or metal skewer comes out clean and dry.

Walnut Flour(*)

Spread in a single layer on a cookie sheet, one pound of shelled walnuts. Be sure there are no shell pieces mixed in. Roast walnuts in a 500-550 degree oven until they have turned a nice dark color, but NOT burned (about 20-minutes)

Let the nuts cool completely, then put small batches in a coffee bean grinder and grind into a fine powder. Once the entire batch has been ground, spread out on a cookie tray and place back in a 350 degree oven until very dry. Watch carefully because they can easily burn at this stage.

What you will get as an end result is a dark loaf of delicious banana bread with a multitude of complimentary tastes.

Chicken Scallopini ©

Dontcha love chicken? It's so easy to prepare, and it's cost effective.








Ingredients:

4 tbs. Butter, divided (unsalted)
2 skinless boneless chicken breasts
1/3 cup water
½ tsp. Chicken bouillon or your own home made chicken base broth
Salt and Pepper to taste
2 cups sliced mushrooms
1/3 cup thinly sliced green onions
¼ cup white wine
1/3 cup heavy whipping cream

Instructions:

Melt 2 tbs. Butter in a large non-stick skillet. Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tbs. Butter in same skillet. Sauté chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. (If chicken isn’t done when golden brown place in oven on 400 degrees until remaining recipe is finished)

Add onions to pan; sauté until tender. Add water, wine, and bouillon to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Return mushrooms to sauce and let cook together about 2 minutes on low heat.

Serve over a bed of linguini, penne or ziti with chicken on top. Spoon sauce over plate. Serve with REAL garlic bread (posted here) , a nice dry white wine, and a salad.

Stuffed Grape Leaves (Dolma) ©

Lebanon, Greece, Yemen, and other Eastern countries have their own version of stuffed grapes leaves. This recipe is a combination of several different ones. Stuffed grape leaves are a delicious snack for a party, or watching a ball game especially when served with a cold, lemon dipping sauce.





Ingredients

16 oz Jar grape leaves or fresh-grape leaves
3/4 c Long grain uncooked rice
2 tsp Fresh dried mint
1 c Water
2 lb Ground lamb, beef and pork - even amounts
1/2 tsp Rosemary
1/2 tsp GREEK oregano
1/8 tsp Cinnamon
1 TBS cumin
1/2 tsp crushed or powdered dill seeds
4 lg Garlic cloves
2 - 3 large lemons

To prepare fresh grape leaves for rolling, dip one leaf at a time in boiling water for about 30 seconds and cool. Mix ground meat with rice; season with salt, pepper, cinnamon and the other spices. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over then the left side and roll leaf forward very tightly.

When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in a large pot in layers. Pound the garlic with mint and salt to taste, then add add 1 cup water or more as needed, and lemon juice; pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. Do not over cook. The leaves should not fall apart. These can be further processed in a hot water bath. Put stuffed leaves in sterilized quart or pint canning jars, pour an even mixture of water and vinegar to 1/2" from top. Process for a full 15-minutes.

Lemon Dipping Sauce

6 egg yolks
Juice of 2 lemons
1 cup chicken or beef stock
Salt and pepper to taste

Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot or cold (yields about one cup). Note: This sauce can also be put to good use in soups, with fish and lamb dishes, and with salads.

Chicken with Orange, Almonds and Pistachio Nuts ©

The middle east is known for pistachio nuts, and are used in a lot of recipes. Here is one you may want to try.





Ingredients:

1 1/2 cups Basmati or long-grain rice
2 Boneless/Skinless Chicken Breasts
2 TBS Cooking oil
2 TBS Butter
1/4 Cup slivered Almonds
1/4 Cup Crushed Pistachio nuts
1/2 Cup thin slices of Orange peel
3 TBS Sugar
2 Large onions
1 TBS Hawaish(*)

2 Cups Sugar
Saffron, 1/2 teaspoon
Salt
Fresh ground Black pepper


Instructions:

Soak rice in warm water for 2-hours. Rinse and dry chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces sprinkled with HAWAISH and fry until color changes. Add a cup of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 cup of water should be remaining at the end.

Save three spoons of sugar for later use. Add remaining sugar to a cup of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally, boil for a few minutes with three TBS sugar. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.

Garnish with a sprig of sage.

(*)HAWAISH

HAWAISH (Spice Mix) All the spices are mixed proportionately and stored to be easily measured out for recipes. 2 TBS ground cumin 1 TBS pepper 1/2 tsp coriander, ground; 1 tsp turmeric, ground; 4 whole cloves, broken up; 4 pods cardamom seeds; 1/4 tsp nutmeg, grated; 2 bay leaves Mix all ingredients together. Store in a glass jar with a tight cover. Keep the 2 bay leaves in the mixture to keep the spices dry and clean. Do not include the bay leaves as part of the spice mixture.

Serves 2.

Lemon-Blueberry Cream Cheese Crumb Cake ©

Lemon and blueberries seem to go together very well for either breakfast, lunch, or dinner desserts. We tried this recipe and were pleased; hopefully you will be too. This recipe in the original version was posted in King Arthur's Baking Circle by Mrs. K The original recipe can still be found in the Baker's circle posted under knead2quilt's (or K2Q) recipes. The original recipe is one of the most popular on the site, and justifiable so. MrsK was a long time contributor and her recipes are all wonderful.

Lightly grease (BUTTER) and flour a 9 x 13 pan or a 10"x10"x2" corning ware glass dish. Preheat the oven to 350 degrees.

Topping:

2 TBS butter
1/2 cup white sugar
3/4 cup all purpose flour

With a fork or a pastry blender, cream contents to make a fine crumb mixture and set aside.

Cake:

1 stick (1/4 pound) softened butter
1 1/2 c. white sugar
8 oz. of Marzetti's Fruit Cream Cheese dip.
3 eggs
2 1/2 cups all purpose flour
1 TBS baking powder
1 tsp. salt
1 cup milk
1 tsp. vanilla or almond extract
1/4 cup lemon bits
2 cups blueberries (If frozen, thaw, dry, and coat with flour)

Cream the butter, sugar, and cream cheese.Mix in well-beaten eggs. Add the dry ingredients alternately with the milk and extract, beginning and ending with the dry ingredients. Gently stir in the dusted berries and lemon bits at the very end. Pour the batter in the pan and sprinkle the topping over the batter. Bake at 350 degrees for about 50 to 60 minutes, or until the cake tests done with a toothpick or a metal skewer. The cake will begin to pull away from the sides of the pan when completely done.

Snow Crab Stuffed Mushroom Caps©

Ohhhhhhhhhh, what an appetizer!!!! Try doubling or tripling the recipe!!






20-25 Stuffing Mushroom Caps, Cleaned
1/3 c. Butter
6-8 oz. King Crab Meat
1 oz. White Wine
1/2 Tsp. Pepper
1 Tsp. Lemon Juice

1/4 Cup Shredded Swiss Cheese
1/2 Cup Bread Crumbs
1/4 tsp sage
1/2 tsp savory
1/2 Cup Onions, Diced
1 Tbsp. Parsley, chopped
1 oz. Half and Half Cream
1/4 Cup Cheddar Cheese, Shredded

Preheat oven to 375 degrees. Melt butter in a medium skillet. Add onion and sauté until they become translucent. Add wine, seasonings, parsley, lemon juice, crab meat and simmer for about 3 minutes. Next add cream and swiss cheese, cook an additional 2 minutes or until cheese melts. Finally add bread crumbs and stir well. Spoon mixture into mushroom caps and place caps on cookie sheet. Sprinkle cheddar cheese on to the tops of the caps and place cookie sheet in oven. Bake 10-15 minutes or until cheese is lightly browned on top. Remove from oven and serve immediately.

Chorizo Rice or Egg Casserole ©

Chorizo is something one has to aquire a taste for. It wasn't difficult for us having lived in Waco, TX for several years. We had some wonderful Hispanic friends there who taught us how to cook Mexican National foods. Gary and Kat - and Lance - thank you for the time you spent with us. Adding cantaloupe slices and eggs rather than rice, makes for an intimate brunch.



12 ounces Jasmine Rice cooked according to directions OR 6-8 scrambled eggs
4 Medium-size chorizo sausages or a 12 ounce chub (tube)
1 small Onion, coarsely chopped
1 TBS Lard
4 ounce can of green chilies, chopped
1 cup Sour Cream
1/2 teaspoon Salt
1 dash of pepper hot sauce
2 cups Shredded jack cheese or Pepper Jack (preferred with us)
6 To 8 tomato slices

Following package directions, cook rice until al dente.

Meanwhile, melt 1-TBS lard in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked rice or eggs, chilies, sour cream, salt and pepper sauce to taste.

Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day.

Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.

Beef Chili and Beans

Spring, summer, fall or winter, there's nothing like a bowl of chili and corn bread. For the following recipe, we use either beef or venison round steak - can use lamb as well -that has cooked in the crock pot until very tender.





Meat Ingredients

2-3 Lbs of beef, venison, or lamb round steak
6-Cups hot water
2-3 Beef bouillion cubes
2 TBS Montreal steak seasoning
1 TBS cumin

Cut steaks in half or quarters and place in crock pot. Pour in water, and add bouillion cubes, seasoning, and cumin. Stir. Turn crock pot to high. It should be cooked in 3-4 hours.

Remove when cooked and let cool on a plate. When cooled, break into silver dollar sized pieces and place in food processer with the steel blade. Pulse until the meat is slightly smaller than bite-sized pieces. We don't use ground meat because by the time the chili is cooked, it has no definition or bite.

Chili Ingredients

Chili and beans

1 medium onion, chopped
2 pound of the meat you decided to cook
2-4 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice (or 2-10Oz cans of Rotel diced tomatoes and
chopped green chillis
4 cups red beans, with liquid

DIRECTIONS:

In a large pot, cook onions and chopped meat in olive oil over medium heat. Stir frequently.

When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring to a boil. Reduce heat, and simmer for 15 minutes or until it thickens


FYI - the chocolate has absolutely no taste in the final product. It primarily provides a depth of color.

You can also add potatoes or squash slices to the chili if you're of the mind to.

Serve with corn bread with 2 Oz. Mexican corn added to the batter.

Cajun Burger ©

Burgers are in any time of year. When we lived in Colorado, it was a Friday luncheon ritual to head to a restaurant in Greeley for a Cajun burger, fries, and a pitcher of beer then take the rest of the day off from work. (The boss eventually discovered what we were doing;) we invited him to one of the luncheons and he joined us in the Friday soiree. Needless to say, he thought it was a good idea (we bought his lunch) to take the half day off. Ahhhh!! All's well that ends well! :-)

These are easy to make, and provide for a tasty start of a weekend.


Ingredients

1 Lb lean ground chuck
4 TBS Cajun Seasoning
2 TBS re-hydrated dried onion flakes

4 Onion Hamburger buns split and toasted
4 halved crispy bacon slices
Colby or Monterray Jack cheese slices
Lettuce
Sliced tomato

Thoroughly mix the first three ingredients and divide into quarters. Form patties, wrap in waxed paper and place in freezer for several hours for the spice flavor to infuse into the burger.
Charbroil your usual way. When 99% cooked, place the cheese slices on the burgers and close the lid of the BBQer so the cheese will melt.

Place burger on toasted bun, tomato slice, lettuce and whatever condiments that please your palate. Sprinkle on additional seasoning. (Vidalia onion slices are good too.)

Cajun Seasoning:

Now, open your spice cupboard, get ready to pull out the spices you'll need, and start measuring:

2 1/2 paprika
2 salt
2 garlic powder or granules
1 black pepper
1 onion powder
1 cayenne pepper
1 white pepper
1 1/4 dried leaf oregano
1 1/4 dried leaf thyme
1/2 crushed red pepper

The quantities above can be tsp, TBS, cups, etc; it's the same ratio for any measurement. I normally take all the spices and place them in a Krupps coffee grinder/mill and run it for 20-30 seconds several times so I end up with a spice powder, then store it in a tightly sealed jar and keep it in a dark place so the mixture maintains its flavor. The powder lasts twice as long as the spice flakes or leaves, and has twice the flavor; hence, you use less. I also place two bay leaves into the jar to help keep the powder moisture free.

Serve with a red or new potato salad (skins on) or new potatoes that have been quartered, skewered, oiled, spiced with the above seasoning and placed on the grill before doing the burgers so they will be ready when the burgers are done.

If you're REAL ambitious and into making your own onion buns, here's a recipe. (There's another variation of buns following this post.)

Onion Hamburger Buns

In the following order, add these to bread machine or stand mixer with dough hooks:

3 Tbsp. butter, softened
3/4 cup lukewarm milk
1/4 cup plus 1 Tbsp. lukewarm water
1 tsp onion powder
1 TBS dehydrated onion flakes
3 cups all purpose flour
1 1/2 tsp salt
1 TBS sugar
1 TBS instant yeast

Put ingredients into bread pan. Set machine on dough cycle and start. Let it run for 6-10 minutes. Remove dough, weigh it and divide into 8 even pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand or a rolling pin until they are 4-inches in diameter. Keep tops smooth.Place the rolls on a lightly greased sheet or on parchment paper. Cover lightly with oiled waxed paper so they don't stick to the paper, and set aside to raise till they are very puffy - about 1 1/2 to 2 hours.Bake at 350F for 15-20 minutes. Remove to a rack to cool. Spread some melted butter on top for a more golden and softer crust.

Hamburger Rolls - The Ultimate in Softness ©

After buying hamburger rolls for the better part of my life, I decided to test various hamburger roll recipes; none seemed too rewarding - depressing at best! I finally came up with a recipe - and actually remembered what I did - for the common hamburger roll that is soft, fluffy and tasty and FAR beyond the pasty, tasteless rolls you buy in a super market. For those of you interested in making your own rolls, here is the recipe.


4 tsp. instant yeast
2-1/2 T. sugar
1-1/3 cups of warm bottled water
4 tsp. Vegetable oil
2 cups KA AP flour
2 cups Bread flour
1-1/4 tsp. salt
4 tsp bottled water
beaten egg white.

In large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy -about 8-12 minutes.

Add oil, 2 cups of bread flour, and salt. Stir well with beaters. Remove the beaters and insert the bread hooks. Add the remaining 2 cups of AP flour, 1/2 cup at a time, and knead until dough comes together. Add addition flour if necessary to form a smooth, cohesive, elastic ball of dough. Flour counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky.

Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40 minutes.

Weigh dough, and divide into 8 equal pieces – or more for smaller buns. Roll and form the dough in balls/rounds. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with oiled, floured parchment paper. Let rise for another 20-30 minutes until doubled in size.

Beat the egg white and water. Carefully brush the egg white onto rolls. Bake rolls in preheated 350 degree oven for 15 minutes or until the rolls are golden brown.

Brown Sugar Pound Cake and Blueberry Bread

The following two recipes are excellent desserts, and very easy to make. The Brown Sugar Pound cake was originally on http://www.texascooking.com/ and provided to King Arthur's Baking Circle http://www.bakingcircle.com/ by bmwatl, an esteemed BC member. The Blueberry Cake was provided to King Arthur Baking Circle by C. Stevens.

Brown Sugar Pound Cake - Smooth and dense in texture, this cake has a wonderful caramel flavor.


Cake Ingredients

1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar
1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract


Preheat oven to 325F. Grease and flour or sugar a 10-inch tube pan, a 12-cup Bundt pan, or two 9" x 5" bread pans. If using bread pans, divide evenly between the two.

In a small bowl, combine the flour, baking powder and salt; set aside.

At medium speed with an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time(*). At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.

Pour into your prepared pan(s), and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester, metal skewer, or toothpick. If tester does not come out clean, bake for an additional 10 minutes, then test again. Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely. Frost with Brown Sugar Frosting or Brown Sugar Icing.

Brown Sugar Frosting

1 pound light brown sugar (16-ounce package
or about 2-1/4 cups plus 2 teaspoons
1/2 cup butter (1 stick)
1 5-ounce can of evaporated milk
dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Hint: When making a cake recipe that calls for several eggs to be added one at a time, break open all eggs in a separate bowl, slightly beat , then pour into the cake mixture a little at a time.
---------------------------------------------------------------------------------------------------
Blueberry Bread (*** )

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 pint blueberries (about 1-1/2 cups)
1 teaspoon lemon zest
1/2 cup chopped nuts of choice – optional
2 eggs -- beaten
1 cup milk
1 tsp. vanilla
3 tablespoons vegetable oil


Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or three mini-pans (about 6 x 3).

In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the blueberries, the lemon powder and nuts if you choose to use them. In a small bowl or large measuring cup, combine the eggs, milk and oil; add to dry ingredients and mix until moistened. Transfer mixture to prepared pan(s). Bake large loaf about 55 minutes, smaller loaves 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes; remove from pan and cool on a rack.

You can use dried blueberries pre-soaked in water for a while, but fresh blueberries are best

(***) This recipe has been slightly modified from the original recipe. The original recipe can be found at http://www.shaboomskitchen.com

Il cocktail di aragosta con la menta

Lobster cocktail with mint is a delightful appetizer - expecially for the hot, steamy days of summer. This Sicilian appetizer is a warmup to most any meal.

Ingredients

1 Large lobster tail (or two small ones)
1 TBS of vinegar
1 stalk of celery
3 lemons
1/2 cup of olive oil
salt and pepper
finely chopped parsley (only the leaves)
Mint leaves (2-per serving)

Directions

Clean the lobster and dip in a container of cold salt-water for 30 minutes. Put a pot of water over medium heat and add salt and vinegar; bring to a simmer. Dip the lobster in the pot and simmer until done (do not over cook). Remove when cooked and place in a salad-bowl, let Cool and dice into 1/2 inch chunks.

Wash the celery, dice it into 1/4" pieces, then place in water with the juice of 2 lemons for half hour. In the meantime, flavor the diced lobster chunks with oil, salt and pepper. Add the diced celery, and the juice from the remaining lemon; stir well. Cover the salad-bowl and store in refrigerator for half hour. Divide evenly into cocktail glasses. Before serving, add the chopped parsley and garnish with the mint leaves.

Amish Peach Crumb Pie

The Amish are an incredibly simple, yet complex people. The family unit is forever binding with them. Those of you who are reading this blog and have had them as neighbors or have dealt with them on a personal level for any amount of time, know what I mean. They are generous, very introverted, yet will share whatever they have with a friend - either Amish or English (non Amish) The following recipe was given to me by one of the Amish families here in MO. Pie is always an appropriate dessert with just about any meal. Served with a few scoops of your favorite ice cream or sherbert, you can't go wrong. We had this pie a year ago at an Amish wedding reception I attended. It was a small reception; only 350 people - all but three were Amish. They sure know how to cook and bake. Their recipes are simple, yet lavish in taste.

Filling Ingredients

4 cups peaches, peeled and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 tablespoons tapioca powder

1 (9-inch) unbaked pie shell

Preheat oven to 425 degrees F.Mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell.

Crumb Ingredients

2 1/2 tablespoons butter or margarine; melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar
Mix ingredients well and sprinkle over pie shell. Bake for 45 to 50 minutes.
--------------------------------------------------------------------------------------------

Gyoza with Fried rice and dipping sauce

This recipe has been in the family since the 60's. The first time I had it, I thought it was a Mexican dish. Duh!!! What do I know? It's a very tasty snack, or can be a main meal served with fried rice. We resurrected it a few days ago for the first time in several years.

Gyoza Ingredients

1 Lb Lean ground beef
3 medium sized mushrooms finely diced
2 green onions (scallions) finely diced
1 Stalk celery finely diced
3 TBS soy sauce
1 tsp Ground ginger
2 Cloves garlic finely diced
1/4 cup finely chopped cabbage
1 Package wonton wrappers
1 beaten egg white
Vegetable oil for frying (*)

Mix all ingredients together. Place 1 to 1-1/2 teaspoons of the meat mix inside a wonton skin. Fold skin diagonally, so you end up with a triangle. Dampen the edges of the skin with egg white and press together so they will seal and not come apart in the cooking process. Place stuffed skins in hot oil - 5-6 at a time - and fry until deep golden brown. Remove from frying oil and place on paper towels. Place on oven proof dish and keep warm in the oven until all are done.

Fried Rice

2 Cups cooked Jasmine rice
2 Cups Chicken broth
4 Strips crispy bacon crumbled
1 Stalk celery finely chopped
3 Green onions finely chopped
2-3 Mushrooms finely chopped

Cook rice per instructions in chicken broth-not water. Let cool, then add remaining ingredients to rice and mix well. Sautee rice mixture on medium high in a large pan until the rice is browned and heated through.

Dipping Sauce

1/3 Cup Soy Sauce

1/3 cup Habanero Vinegar

1/2 cup water

4-6 Chive stalks that have blossoms on them (Gone to seed)

We make our own vinegars, so I don't know if Habanero vinegar is available in the stores, but it's easy to make. Add 4-6 quartered habaneros - seeds and all - chives, plus a few cloves of crushed garlic to a quart/gallon- jar/bottle. Pour heated (not real hot) vinegar into the jar of peppers, chives, and garlic and let it sit for a month or longer in a dark place so the flavors will infuse into the vinegar. It's only slightly warm, but has the wonderful flavor of the habanero. Dip the cooked gyoza into the sauce.

The gyoza can be fried, steamed or boiled. We prefer the fried version.