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2000-06-30
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For your sweet tooth.
Fudge
2 c sugar 2 T butter
1/2 tsp salt 1 t vanilla
1 c milk 1/2 c chopped walnuts (opt.)
2 squares unsweetened chocolate 1/8 c chopped candied cherries (opt.)
Butter a shallow dish and set aside. Combine sugar, salt and milk in a large
saucepan. Add chocolate and cook over low heat until chocolate is melted.
Stirring occasionally, increase heat and bring to full rolling boil. Continue
cooking until it reaches soft ball, 234 degrees F on your candy thermometer.
Remove from heat and add butter. Let cool to about 130 degrees. Add vanilla
and beat until fudge begins to thicken. RAPIDLY fold in walnuts and cherries
(if desired), and INSTANTLY turn the mixture into buttered dish. It's ready to
eat almost immediately. Cut into squares and serve.
Serves at least 4.
KEY WORDS: sinfully rich, gift, entertain, dessert, holiday
-----
For backpack or snack.
Beef Jerky
1 flank steak 4 T lemon juice
1 clove garlic, minced 1/2 c soy sauce
1/2 c honey 1 pinch salt
1 pinch pepper
Put steak in freezer for about half an hour, just until firm. Slice steak
across grain, about 1/4-inch thick. Combine remaining ingredients and marinate
steak strips in this for at least 2 hours. Place slices on rack in pan and dry
in oven at 150 degrees, 12 hours.
Makes 1 batch.
KEY WORDS: snack, kids, hi-pro, easy, outdoor, beef
-----
Just like Mom used to make ...
Chicken Soup
1 chicken and giblets, cut in pieces 1 onion, chopped
1 T salt 1 clove garlic, minced
4 carrots, chopped 1 c rice or noodles
6 celery stalks w/leaves, chopped
Put chicken pieces in large pot with water to cover. Add salt and bring to a
boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook until
tender.
Serves 4.
KEY WORDS: soup, easy, lunch, main dish, freezes well, make ahead, cold weather, chicken
-----
A treat for the barbecue gourmet.
Fish Kebabs
Kebab Marinade
1 1/2 lbs bass or other lean fish, cubed 1/4 c vinegar
16 mushroom caps 1 tsp salt
2 green peppers, cut in chunks 1/4 tsp pepper
16 chunks pineapple 1/2 c oil
3 onions, cut in chunks 1 pinch cayenne
3 firm tomatoes, cut in wedges 1/4 tsp powdered mustard
Combine ingredients to make marinade and shake well. Marinate fish for at
least 1 hour. Thread onto skewers alternating fish with fruit and vegetables.
Brush kebabs with remaining marinade. Place skewers on grill 4 inches above
coals. Cook only until edges of fish begin to curl.
Serves 6.
KEY WORDS: main dish, hi-pro, easy, outdoor, seafood, menu-8, fish
-----
A terrific alternative to chocolate, despite the fact that Jim says there IS no
alternative to chocolate.
Peanut Butter Cookies
2 c light brown sugar 2 c enriched flour
2 eggs, slightly beaten 2 tsp baking soda
1 tsp vanilla 1/2 tsp salt
1 c chunky peanut butter 1/2 c cashews, chopped (opt.)
1 c butter, softened
Combine sugar and eggs, mixing well. Add vanilla, peanut butter and butter.
Sift together flour, soda and salt, and add to peanut butter mixture. Stir
until blended. If desired, add cashews.
Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees
for 12 minutes or until done.
Makes 4 dozen cookies.
KEY WORDS: cookies, dessert, easy, baked goods, holiday
-----
An unusual but winning combination...
Banana Blueberry Bread
1 3/4 cups sifted flour 2/3 cup sugar
2 tsp baking powder 2 eggs
1/4 tsp baking soda 1 cup bananas, mashed
1/2 tsp salt 1 cup fresh or frozen blueberries
1/3 cup butter
Sift together flour, baking powder, soda, and salt. Set aside. Cream butter
and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time. Add flour mixture and banana alternately in three
parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake
at 350 degrees for 50 minutes. Turn out of pan to cool.
Makes 1 loaf.
KEY WORDS: baked goods, gift, breakfast, snack, dessert, leftover, brunch,
bread, entertain, freezes well, potluck, menu-4
-----
They'll line up at the bake sale for these.
Michele's Triple C Cookies
1 c butter, softened 2 c + 2 T unbleached flour
1 c sugar 3/4 tsp baking soda
1 c dark brown sugar 1 tsp salt
2 eggs 2 c chocolate chips
1 1/2 tsp vanilla 1/2 c pecans, chopped
Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.
Sift together flour, soda and salt. Add to butter mixture. Stir until mixed.
Add chocolate chips and pecans.
Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for
12 minutes.
Makes about 48 large cookies.
KEY WORDS: sinfully rich, dessert, gift, potluck, cookies, baked goods
-----
Replaces your old standby.
Sweet and Sour Meat Loaf
1 can (8 oz) tomato sauce 1 egg, slightly beaten
1/4 c brown sugar 1/4 c onion minced
1/4 c vinegar 1/4 c crushed crackers
1 tsp mustard 1 tsp salt
2 lb ground beef 1/4 tsp pepper
1 c sliced mushrooms
Combine first 4 ingredients to make sauce. Combine remaining ingredients,
kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf pan.
Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes.
Serves 6.
KEY WORDS: quick, easy, lunch, hi-pro, kids, potluck, main dish, make ahead,
meat, beef, ground beef.
-----
Lusciously Lithuanian.
Potato Kugel
9 potatoes, grated 1 egg, beaten
4 slices bacon 2 T (heaping) sour cream
1/2 onion, chopped 1 dash salt
1 cup milk, boiled 1 dash pepper
Put potatoes into colander and press out juices. Cook bacon and keep the fat.
(Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and
pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour
cream. Salt and pepper to taste. Bake at 350 degrees for 1 hour or until
light brown on top. Serve immediately or let flavors blend overnight.
Serves 6.
KEY WORDS: make ahead, freezes well, main dish, holiday, vegetarian, ethnic,
vetetable, menu-7.
-----
Cookie lovers rejoice.
Secret Kiss Cookies
1 c butter 1 c walnuts, chopped fine
2/3 c sugar 1 pkg chocolate kisses or carob stars
1 tsp vanilla 1 c powdered sugar
2 c flour
Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For each
cookie, use about 1 T of dough to encase one candy piece completely. Place on
ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8-
10 minutes. Remove and roll in powdered sugar.
Makes about 36 cookies.
KEY WORDS: sinfully rich, cookies, gift, holiday, dessert, baked goods,
entertain, menu-1
-----
Thank Heaven Aunt Rozzie parted with this one.
Chocolate Chip Cake
2 T cinnamon 2 c brown sugar
1 c walnuts, chopped 1 1/2 c salad oil
3/4 c chocolate chips 1 tsp vanilla
1/2 c sugar 3 c graham crackers, crushed fine
4 eggs 1 1/2 tsp baking powder
1 pint sour cream 1/2 tsp baking soda
Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour
cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker
crumbs, baking powder and soda; stir into batter. Pour half the batter into an
oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar
mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar
mix. Bake at 350 degrees for 45 minutes.
Serves 12.
KEY WORDS: baked goods, dessert, easy, entertain, sinfully rich, gift,
potluck, holiday, menu-5
-----
Another look at the bird.
Turkey Strips with Artichokes
2 T flour 1 onion, sliced
1/4 tsp salt 1/4 c butter
1/8 tsp pepper 1/4 c chicken broth
1/8 tsp paprika 1 T lemon juice
3/4 lb turkey breast, sliced 2 T grated Parmesan cheese
and pounded 1/2 c sour cream
1 jar (6 oz) marinated artichoke 1 pkg (8 oz) noodles, cooked
hearts
Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour
artichoke liquid into a frying pan and cook on medium heat until bubbly. Add
meat slices and brown 3-5 minutes; remove from pan. Add onion and butter to
pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese, and sour
cream. Add turkey and heat through. Serve over noodles. Garnish with
artichoke hearts.
Serves 4.
KEY WORDS: main dish, hi-pro, entertain, leftovers, make ahead, menu-10,
Turkey.
-----
Summertime or anytime.
Honey Lemonade
1 c honey 3/4 c lemon juice
1 c hot water 8 c cold water
Stir honey and hot water over low heat until blended. Let cool and add lemon
juice and cold water. Pour into iced glasses.
The honey/water syrup may be refrigerated and used to make lemonade a glass at
a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per
person. Pour into iced glasses.
Serves 8.
KEY WORDS: beverage, snack, kids, lunch, easy, outdoor, make ahead, menu-3
-----
Worth getting out of bed for, even on Sunday.
Banana Sour Cream Waffles
1 c flour 1 egg, separated
1/2 T sugar 1 c sour cream
1 tsp baking powder 1/4 c milk
1/4 tsp soda 1/4 c butter, melted
1/4 tsp salt 1 banana, mashed
Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour
cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in
whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each
side until brown.
Serves 4.
KEY WORDS: breakfast, kids, brunch, lunch, menu-4
-----
A meal in itself.
Hearty Vegetable Beef Soup
2 lb stew beef, cubed 1 1/2 c corn
3 1/2 qts water 2 onions, sliced
1 onion, chopped 1 large potato, cubed
1 T salt 1 c spinach, chopped
1/2 tsp thyme 1 c green beans, chopped
1/2 c split peas 1 c green peas
6 carrots, sliced 1 c lima beans
3 c celery, diced 1 c ketchup
1 green pepper, diced 2 T parsley, chopped
3 medium tomatoes, cubed
In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil. Skim fat from surface. Add split peas, cover and simmer over
low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30
minutes. Adjust seasoning.
Serves 8.
KEY WORDS: main dish, soup, kids, lunch, make ahead, freezes well, leftovers,
cold weather, beef
-----
A delight to the eye, and tasty too.
Creamed Carrot Soup
5 T butter 3 1/2 c milk
4 onions, chopped 1 pinch salt
4 c carrots, sliced 1 pinch pepper
4 T flour 1/4 tsp nutmeg
5 c beef broth or vegetable bouillon
Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.
Makes 8 servings of about 1 1/4 cups each.
KEY WORDS: soup, vegetarian, easy, main dish, lunch, freezes well, make ahead,
menu-7
-----
For the World Series and football season, known to the non-sports fan as
Autumn.
Pumpkin Bread or Muffins
3 1/2 c pumpkin, pureed 1 tsp cloves
1 c butter 2 tsp nutmeg
2 eggs 2 c walnuts, broken
2 1/2 c flour 2 c honey
2 1/2 c pastry flour 1 c cream or milk
6 tsp baking powder 4 T vanilla
1/4 c molasses
Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour
into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or
until tops brown. To give as gifts, bake in oiled empty coffee or tea tins.
Makes 3 loaves.
KEY WORDS: gift, entertain, holiday, kids, brunch, bread, baked goods,
potluck, snack
-----
Even your kids will love this one. Great for the bridge club too.
Tuna Apple Salad
1 can (6.5 oz) tuna 1 can (4 1/4 oz) chopped olives (opt.)
3 c torn lettuce 1/4 c cheese, grated (opt.)
1 apple 1 boiled egg, chopped (opt.)
1 stalk celery, chopped 3 T Thousand Island dressing
Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into
eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece
will still have peel on one edge. Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as
desired. Add Thousand Island dressing and toss until well blended. Serve with
crackers or specialty bread.
Serves 3.
KEY WORDS: salad, hi-pro, quick, easy, lunch, kids
-----
Direct from Linda in Istanbul via the Orient Express.
Persian Kebabs
2 lbs lamb, cut in 1-inch cubes 1/2 tsp pepper, freshly ground
1/2 c salad oil 6 bay leaves
1/4 c lemon juice 4 small tomatoes, halved
2 cloves garlic, crushed 2 green peppers, cubed
1 tsp salt 2 small eggplants, cubed
Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
leaves. Marinate meat cubes for 4 to 5 hours in refrigerator.
Thread meat, vegetables, and bay leaves on skewers. Brush with marinade.
Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve
immediately.
Serves 6.
KEY WORDS: main dish, make ahead, easy, outdoor, entertain, ethnic, menu-2,
lamb
-----
Ooh-La-La!
French Onion Soup
5 onions, sliced 1/4 c soy sauce
2 cloves garlic, diced 5 cups water
1/4 c butter 1/2 c grated Parmesan cheese
1 vegetable bouillon cube 4 slices french bread, toasted and cubed
Saute onions and garlic in butter until onions are clear. Add bouillon cube
and soy sauce. Simmer 15-20 minutes, or let sit overnight for flavors to
blend; or freeze. Next, add water and let simmer another 15 minutes. Ladle
into bowls, sprinkle with toast cubes, and Parmesan cheese. Serve when cheese
is melted.
Makes 6 servings of about 1 cup each.
KEY WORDS: soup, entertain, quick, vegetarian, freezes well, lunch, ethnic,
make ahead, menu-5, cold weather
-----
Tasty, tangy departure from lettuce salad.
Spinach & Mandarin Orange Salad with Mint Dressing
1 bunch spinach, washed and torn 1/2 c almonds, slivered and toasted
1 can (12 oz) mandarin oranges OR 6 fresh mandarin oranges
Dressing:
1 c salad oil 1 clove garlic, crushed
1/2 c cider vinegar 1 tsp honey
1 c fresh mint, diced fine
Toss spinach, oranges and almonds together. If desired iceberg lettuce can be
added. Chill 1 hour.
Place dressing ingredients in a jar with a lid and shake. Just before serving,
pour over salad and toss.
Serves 4.
KEY WORDS: easy, quick, lunch, salad
-----
Something different for lunch.
Cheesers
4 tortillas 1/2 lb mild cheddar, thinly sliced
2 green peppers, diced or grated
1 zucchini, diced 1/2 c diced or shredded chicken, ham,
1 onion, diced turkey, or ground beef (opt.)
Lay tortillas flat on cookie sheets. Layer chosen ingredients on each
tortilla, beginning with meat, if any. Top with cheese. Put cookie sheets
into oven and bake for 10 minutes at 350 degrees or until cheese is bubbling.
Remove from oven and serve immediately.
This dish is well-suited to substituting any left over meat and vegetables you
may have for those listed here. We like to use thin slices of celery and
mushrooms in place of the green pepper and zucchini.
Makes 4.
KEY WORDS: appetizer, main dish, leftovers, snack, kids, hi-pro, vegetarian,
lunch, brunch, easy, quick, menu-7
-----
Will fill six hungry people and leave enough to freeze for later.
Cream of Broccoli Soup
1 bunch broccoli 1 vegetable bouillon cube
1/2 c butter 1/8 c soy sauce
3/4 lb swiss cheese, grated 16 oz sour cream
1 lb cheddar cheese, grated 6 c water
1 c cashews, ground
Saute broccoli in butter for 10 minutes. Using blender combine all of the
ingredients together. As blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes. Good with muffins or corn bread.
Makes 12 servings of about 1 1/4 cups each.
KEY WORDS: soup, main dish, vegetarian, freezes well, make ahead, lunch, menu-1
-----
Try this with honey and butter.
Corn Bread
1/2 c butter or sunflower oil 1 c corn meal
1/4 c honey 1 c flour
1 egg 1 pinch salt, (opt.)
1 c milk 2 tsp baking powder
Cream together butter or oil, honey, egg, and milk. Combine and add the dry
ingredients, stir together until just moistened. Bake in oiled pan for 20 to
30 minutes at 350 degrees. Tops will split when done.
Serves 6.
KEY WORDS: bread, baked goods, potluck, snack, quick, brunch, menu-9
-----
Rich and delicious, this is Pat's special cheese cake.
Cheese Cake
3 c fine bread crumbs 2 tsp lemon juice
5 packages (8-oz ea.) cream cheese 3 T vanilla
3/4 c honey 5 eggs
3 T flour 2 egg whites
1/4 c cream
Butter a 9 x 13-inch baking pan. Cover sides and bottom with crumbs to form
crust. Cream together in order: cream cheese, honey, flour, cream, lemon
juice, vanilla, eggs and egg whites. Pour into crust and bake for 10 minutes
at 350 degrees. Lower oven temperature to 250 degrees and bake for 1 hour.
Cool before cutting.
You may use a graham cracker crumb crust instead of the bread crumbs if you
like.
Makes 2 dozen 2-inch squares.
KEY WORDS: gift, baked goods, sinfully rich, dessert, entertain, potluck,
holiday, menu-1
-----
A tasty way to get your fiber.
Bran Muffins
1/2 c honey 2 tsp baking powder
1 T molasses 2 c flour
1/4 c butter or oil 1 pinch salt (opt.)
1 egg 1/2 c raisins (opt.)
1 1/2 c milk 1 c blueberries (opt.)
1/2 c bran flakes 1 c walnuts (opt.)
Cream together honey and molasses with butter and egg. Add milk. Stir in bran
flakes, baking powder, and flour. Add any optional ingredients desired. Stir
until just moistened. Spoon into muffin papers or oiled muffin pan. Bake at
350 degrees for 20 minutes. Use toothpick to test for doneness.
Makes 12 muffins.
KEY WORDS: breakfast, snack, baked goods, bread, brunch, kids, menu-9
-----
Katy's personal touch made these especially delicious.
Date Bars
3 c dates, pitted and diced 1 3/4 c flour
1 1/4 c water 1/2 tsp baking powder
3/4 c butter 1 1/2 c rolled oats
1/2 c honey
Heat dates and water over low heat, stirring until smooth and thick. Let cool.
In separate bowl, cream together butter and honey. Add flour, baking powder
and oats. Flatten 1/2 oat mixture into an 8-inch square pan. Spread date mix
over this as the center layer. Top with remaining oat mix. Bake at 350
degrees for 30 minutes. Let cool and then cut into 2 inch squares.
Makes 16 two-inch squares.
KEY WORDS: dessert, entertain, gift, cookies, snack, baked goods, kids
-----
For those times when you want a dessert that's not too sweet.
Poppy Seed Cake
3/4 c butter 2 T vanilla
3/4 c honey 1 c poppy seeds
2 1/2 c flour 4 egg whites, beaten
2 tsp baking powder 1 pinch salt (optional)
1 c milk
Cream together butter and honey. Add flour and baking powder, alternating with
milk. Add vanilla. Beat for 2 minutes. Add poppy seeds and fold in egg
whites. Pour into oiled 9 x 5 x 3-inch loaf pans. Bake at 350 degrees for 30
minutes. Let cool before slicing.
Makes 2 loaf-sized cakes.
KEY WORDS: gift, snack, baked goods, brunch, dessert, entertain, menu-4,
make ahead, menu-5
-----
An exquisite taste experience that's a specialty of in-laws, Julia and Koche.
Hungarian Stuffed Cabbage Leaves
1 green cabbage 1/8 tsp sea salt
1/4 c butter 2 tsp vegetable seasoning salt
1 onion, diced 1 pinch cayenne
2 cloves garlic, diced 1 can (8 oz) tomato paste
3/4 lb ground pork 1 pint sour cream
3/4 lb ground beef 1 can (12 oz) sauerkraut
1 c brown rice, uncooked
Core cabbage and put in boiling water. As leaves become wilted, peel them off
and place on paper towels to dry. Trim out center vein of each leaf.
Saute onion and garlic in butter. Add meat, rice, seasonings and stir
together. Simmer 20 minutes.
Place a tablespoon of this filling on each cabbage leaf and roll up leaf.
Place in a pot in layers. Cover filled cabbage leaves 2/3 with water. Stir
together tomato paste, sour cream, and sauerkraut. Spoon this over top.
Cover and cook on simmer for 1 hour, or until rice is tender.
Serves 6.
KEY WORDS: main dish, spicy, casserole, entertain, ethnic, make ahead,
beef, pork, freezes well, leftovers
-----
Surprise! From Jonnie at the General Store in Malibu.
Strawberry Pizza
2 c flour 1 tsp vanilla
1/2 c powdered sugar 3 baskets strawberries
1 c butter 1 c water
1 c whipping cream 1 package unflavored gelatin
1 package (8 oz) cream cheese
Cut together flour and half of the powdered sugar. Add butter and cut together
until crumbly. Pat into buttered 10-inch pizza pan. Bake at 400 degrees for
8-10 minutes, or until light brown. Set crust aside to cool.
Whip cream and set aside. Blend cream cheese, remaining sugar, and vanilla.
Fold into whipped cream. Spread on cooled crust and chill.
Cut and mash together 1/4 of the strawberries, and mix them with water and
gelatin. Spread gelatin mixture over crust and cooled cream center. Place
remaining strawberries on top pointing up. Chill at least 1 hour before
serving.
Makes 1 pie.
KEY WORDS: outdoor, gift, entertain, sinfully rich, dessert, brunch,
menu-3, make ahead
-----
Ree says this one is worth the effort and she's right.
Chicken Mole
3 c water 3 garlic cloves, diced
4 chicken breasts 1/4 c raisins
2 chicken legs and thighs 1/4 c crushed corn chips
1 celery stalk, diced 1 onion, chopped
2 T fresh cilantro, minced 2 t oil
1 pinch salt 1 can (8 oz) tomato sauce
1/4 tsp cumin 1 square unsweetened chocolate,
1/4 tsp ground cloves melted
2 T chili powder 1/4 c slivered almonds
Bring water, chicken and celery to boil. Cover and reduce heat, letting simmer
about 1 hour, or until meat comes away easily from bones. Remove chicken from
broth and set aside to cool. Strain broth and keep liquid; discard celery.
In a blender, combine half of broth with six seasonings, raisins, corn chips
and onion.
In a large frying pan, heat oil and add blended ingredients. Heat while
stirring for 5 minutes. Add remaining broth, tomato sauce and melted chocolate
to frying pan. Cover pan and simmer on low heat 20 minutes.
Meanwhile, cut chicken into pieces; add to sauce in frying pan. Salt if
desired. Cook everything together 10 minutes. Toast almond slivers and use as
garnish.
Serve with brown rice, steamed corn tortillas, and a green salad.
Serves 6.
KEY WORDS: spicy, make ahead, entertain, main dish, hi-pro, ethnic,
chicken, menu-10
-----
A taste of Holland.
Dutch Indonesian Sate
Meat: Peanut Butter Sauce:
1 1/2 lbs pork, cut into strips 4 T peanut butter
2 boned chicken breasts, cut in 1 T lemon juice
strips 1/2 c honey
Marinade: 1/2 tsp hot red sauce
2 lemons 1/4 c half and half
2 garlic cloves, diced
4 T Indonesian soy sauce or
soy sauce
1 pinch salt
Make marinade by combining juice from lemons with garlic, soy sauce and salt.
Pierce meats and marinate 2 to 4 hours. Save the marinade to use in the peanut
butter sauce. Weave meats onto skewers and broil or barbecue until meat is
done. Do not overcook.
To prepare the peanut butter sauce, combine peanut butter, lemon juice, honey
and hot sauce with reserved marinade, and heat at low temperature until well
blended, stirring constantly. Remove from heat and add half and half. Return
sauce to heat and warm through, stirring constantly.
Serve meat on platter and pour sauce into bowl. Meat is dipped in the sauce as
you eat. Perfect with a green salad.
Serves 6.
KEY WORDS: spicy, make ahead, entertain, ethnic, main dish, hi-pro,
chicken, pork
-----
This one's really global! We started with tofu, a staple of the Japanese diet,
and combined it with a French classic. Try it! You'll like it!
Tofu Quiche
3 T oil 1/2 tsp fresh ginger, grated (opt.)
1/2 onion, finely chopped 1 tsp lemon juice
2 cloves garlic, pressed 2 T sesame peanut butter
1 c fresh mushrooms, sliced (opt.) 2 T dry sherry
1 tsp fresh cilantro, chopped 2 eggs, slightly beaten
1/2 c plain yogurt 1/2 lb spinach, washed, steamed
10 oz tofu, drained and chopped
1 pinch cayenne 1/4 c Parmesan cheese, freshly
1 pinch nutmeg grated
2 T soy sauce 6 sheets fillo pastry (or enough
to line pie plate)
In large pan, saute onions and garlic in oil until onions are clear. Add
mushrooms and cilantro. Cook 5 minutes. Remove from heat. Process or blend
all remaining ingredients, blending until smooth. Stir into onion/garlic
mixture.
Oil 9-inch pie pan and line with fillo dough. Allow 4 to 6 inches of the dough
to overhang the edge of the dish. If fillo is unavailable in your area see Pie
Crust recipe. Pour mixture into pie dish. Fold fillo sheets over tofu mix.
Bake at 350 degrees for 30 minutes. Let sit and cool 10 minutes before
cutting. Serve with green salad.
For a special taste treat, add 6 strips of bacon, cooked and crumbled, to the
mixture before pouring into pie dish.
Serves 6.
KEY WORDS: hi-pro, main dish, brunch, breakfast, entertain, lunch, vegetarian,
appetizer, menu-4, menu-9
-----
For any filling, for double crust pie.
Pie Crust
2 1/2 c flour 1/2 c water or apple juice
1/2 c butter
Cut together flour and butter until butter is marble size. Add water or juice
and quickly cut together. Turn out on floured board and gently knead 1-2
minutes. Separate dough into two halves, and roll each out with a flowered
rolling pin. Place one half into pie plate, add filling and cover with other
half of dough. Cut holes with fork in center and trim edges. This crust can be
used to make Tofu Quiche if fillo dough is unavailable in your area.
Makes enough for 1 double crust.
KEY WORDS: dessert, baked goods
-----
...not just another burger...
Swingers
2 lbs ground round 1 tsp salt
1 1/2 c onion, coarsely chopped 2 T wheat germ
1 1/2 c green pepper, coarsely chopped 1 clove garlic, minced
1 1/2 c tomatoes, coarsely chopped 1/2 c sliced mushrooms
2 c cheddar cheese, cubed 1 c sliced green olives
Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press
patties together to prevent crumbling. Cook 10 minutes on each side.
Serves 6.
KEY WORDS: hi-pro, main dish, make ahead, lunch, outdoor, kids, menu-3,
beef, ground beef
-----
Almost as easy as opening the can and twice as good.
Cranberry Sauce
1 package cranberries 1 tsp orange rind
3 c orange juice 1 tsp lemon rind
1/2 c honey 2 oranges, peeled and wedged
Pour berries into boiling orange juice, stir until all berries are popped.
Remove from heat. Add honey, grated lemon and orange rind, and orange wedges.
Blend until smooth. Chill until ready to serve.
Serves 8
KEY WORDS: holiday, entertain, freezes well, quick, easy, menu-1
-----
A deliciously different salad.
Brown Rice Salad
4 c brown rice, cooked Dressing:
1/2 c swiss cheese, grated 3 T olive oil
1 can (6.5 oz) tuna (optional) 1 tsp lemon juice
2 T fresh chopped parsley 2 T mayonnaise
2 tomatoes, cubed 1 pinch cayenne
1/2 c chopped onion
optional: chopped ham, canned capers,
or chicken, cubed
Combine and toss salad ingredients. Add dressing. Chill at least 1 hour to
allow flavors to blend.
Serves 6.
KEY WORDS: salad, hi-pro, lunch, main dish, vegetarian, leftovers, make ahead,
potluck, menu-5, menu-9
-----
If you want an authentic Italian sauce, this is it. Dale discovered it during
her 5-year residence in Italy.
Dale's Eggs In Basic Roman Red Spaghetti Sauce
2 T olive oil 1 can peeled tomatoes
1/2 c onions 1 dash salt and pepper
1/2 c mushrooms 1/8 c cream (opt.)
1 clove garlic, diced 4 eggs
Saute onion, mushrooms and garlic in oil. Add tomatoes, salt and pepper. Cook
on simmer only 20 minutes. For creamier sauce, add cream. Sauce is complete.
For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach.
Serve in red sauce with french bread.
Serves 2.
KEY WORDS: lunch, breakfast, fast, easy, hi-pro, ethnic, main dish,
vegetarian, eggs, menu-4, meatless, brunch, potluck, menu-9
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Best ever granola.
Granola
5 c oats 1/4 c dry powdered milk
1 c almonds 1/2 tsp nutmeg
1 c sesame seeds 1 c sunflower oil
1 c wheat germ 1 c honey
1 c cashews 1 T vanilla
1 c walnuts 1 c shredded coconut (opt.)
Mix together grains, nuts and seeds. Stir in dry milk and nutmeg. Melt oil
and honey together. Add vanilla and pour over dry ingredients, mixing
thoroughly. Add coconut if desired. Spread mixture evenly in oiled shallow
baking pans or cookie sheets. Bake at 300 degrees for 20 minutes.
Makes about 12 cups.
KEY WORDS: breakfast, easy, snack, kids, brunch
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School lunch favorite.
Granola Bars
2 c granola 2 eggs, beaten
Combine granola and eggs, mixing thoroughly. Spread mixture into an oiled 6 x
8-inch pan. Press firmly into pan. Cut into 1 1/2 x 2-inch rectangles before
baking. Bake 20 minutes at 300 degrees. Cool and recut.
Makes 16 bars.
KEY WORDS: baked goods, breakfast, snack, brunch, cookies, kids
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An economical main dish that tastes expensive.
Eggplant Parmesan
Tomato Sauce: Cheese Filling:
3 medium onions, chopped 1 pint creamed cottage cheese
1 clove garlic 1 egg
3 T oil 1/8 tsp rosemary
4 medium tomatoes, pureed
1/4 tsp rosemary
2 T mint 2 eggplants, cut into 1/2-inch slices
2 T parsley 1/2 c olive oil
2 T cilantro
1 can (8 oz) tomato sauce 1 c Parmesan cheese
Saute onions and garlic in oil until limp. Add tomatoes, mint, parsley,
cilantro and tomato sauce. Cover and simmer 1 hour.
Meanwhile, make cheese filling: stir together cottage cheese, egg and
rosemary. Set aside.
Brush eggplant slices with olive oil. Broil 2 minutes for color.
When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish. Add
a layer of eggplant slices, using about half of the eggplant. Sprinkle with
half of the Parmesan cheese. Spread cheese filling on top. Add remaining
eggplant as next layer, followed by remaining Parmesan cheese. Cover with
remaining tomato sauce. Let set 2 hours in refrigerator for flavors to blend.
Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and
brown. Let stand 15 minutes; then serve with green salad.
Serves 6.
KEY WORDS: vegetarian, main dish, ethnic, casserole, make ahead, potluck,
vegetables, menu-9, meatless
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A terrific basic cookie for shaping, decorating or just plain eating.
Butter Cookies
1 c butter 3 T lemon juice
3/4 c vegetable oil 2 T vanilla
1/2 c honey 1/2 tsp almond extract
5 c flour
4 egg yolks 1 egg white, whipped
Cream butter, oil and honey. Cut in flour with fork until size of marbles.
Add egg yolks, lemon juice, vanilla and almond extract. Chill 2 hours. Roll
to 1/4". Cut dough with floured cookie cutters or make balls. Brush with egg
white. Bake on oiled cookie sheets at 325 degrees, 10-12 minutes.
Makes approximately 60 cookies.
KEY WORDS: sinfully rich, dessert, gift, entertain, holiday, baked goods,
cookies
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Brain food.
Fish Dish
1 1/2 lbs turbot, or other lean fish 1/2 c grated Parmesan cheese
3/4 c butter, melted 1 c fine bread crumbs
1 lemon, juiced
Cut fish into steaks. Combine melted butter and lemon. In a separate bowl,
mix Parmesan cheese and bread crumbs. Dip each piece of fish into melted
butter and then roll in crumb mixture. Bake at 350 degrees for 15-20 minutes.
Serves 4.
KEY WORDS: main dish, quick, lunch, easy, fish, menu-8, menu-9
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A busy teacher's solution to a tight schedule.
Susie's Sunflower Potatoes
4 potatoes, baked and cooled 2 c mild cheddar cheese, grated
1 pinch sea salt 2 c cashews
1 pinch cayenne 1 c sunflower seeds
Cut potatoes into 1 inch cubes and place in baking dish. Sprinkle with salt
and pepper. Cover with cheese and sprinkle nuts and seeds on top. Bake at 350
degrees until cheese bubbles, about 10 minutes. Then broil for 2 minutes.
Serves 4.
KEY WORDS: easy, hi-pro, kids, vegetarian, main dish, make ahead, lunch,
leftovers, casserole, menu-1, menu-9, vegetables
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Old world delight.
Nona's Baklava
1 c butter (salted) 1 pound each walnuts and almonds,
1 c honey chopped fine, not ground
1/2 c sweet butter, melted 1 tsp nutmeg
1 box fillo dough
Heat regular (salted) butter with honey until mixture bubbles. Set aside about
1/8 of it. In a bowl, combine nuts and nutmeg. Pour remaining 7/8 of honey
syrup over nut mix to moisten.
Lay fillo dough on cutting board lengthwise. Brush one layer at a time with
melted sweet butter (unsalted) until you have 3 layers. Line up a 1/4-inch
wide strip of nut mix along edge of dough about 1/4-inch thick. Pick up that
edge and roll dough into a cylinder with nut mix in the center. Cut each
cylinder into 8 pieces and place in 9 x 13-inch baking dish. Repeat until all
nut mix and fillo dough are used.
Bake at 350 degrees until golden brown, about 10 to 20 minutes. Warm leftover
syrup and spoon on top. Let cool before serving.
If you cannot locate fillo dough, use our pie crust recipe, roll dough very
thin, and use only one layer of dough instead of three.
Makes 1 batch.
KEY WORDS: gift, sinfully rich, entertain, holiday, dessert, ethnic, baked
goods, cookies, menu-2
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Just the way Dave's little Mexican Grandma Granados made them.
Dave's Beans
6 c pinto beans, or garbanzos, 1/2 c soy sauce
lentils, split pea or 2 vegetable bouillon cubes
other legumes 5 cloves garlic, diced
lots of water 2 c cheddar cheese, grated
3 onions, diced 8 tortillas
Wash pinto beans in colander. Put in bowl. Cover with water to allow 3" of
water above beans. Let sit overnight. Next morning wash again. DO NOT COOK
BEANS IN SOAKING WATER. Place beans in pot. Cover with water to allow 3"
above beans. Add onions, soy sauce, vegetable bouillon cubes and garlic.
Bring to boil for 5 minutes, reduce heat and let simmer 6 hours. Check
periodically to see that there is enough water covering beans, add more when
necessary.
Ladle into bowls, sprinkle with cheese, and serve with freshly steamed
tortillas.
Use leftovers for Layered Bean Dip.
Serves 8.
KEY WORDS: make ahead, easy, main dish, vegetarian, hi pro, freezes well,
ethnic, menu-9, vegetables, meatless, menu-7
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So much better than store-bought.
Cracked Wheat Bread
1/2 c warm water 1 c milk or buttermilk
3 T molasses 3 T butter
1/2 c yeast (really!) 4 c whole wheat flour
1 c water 1 tsp salt
1/2 c honey 1 c cracked wheat
Combine warm water and molasses. Add yeast. Stir 100 times to start yeast
action. Mix remaining water, honey, milk and butter; heat to body temperature.
Add to yeast mix and let stand 10 minutes. Stir together flour, salt and
cracked wheat and add to yeast mixture.
Turn onto floured work surface and knead until hands are clean, or until you're
perspiring, at least 20 minutes. (We get the whole family to help.) Place
dough in lightly oiled bowl. Cover with a towel and let rise in warm place for
about one hour, until double in size. Punch down and knead again for 5
minutes. Divide dough and place in oiled loaf pans. Bake at 350 degrees for
30-45 minutes or until bread makes a thud sound when thumped with finger. Let
cool before slicing.
After you make this you've earned a rest. Serve it with a simple green salad
and cheese.
Makes 3 loaves.
KEY WORDS: baked goods, bread, breakfast, brunch, lunch, menu-9, hi-pro,
meatless
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For a quick trip to San Francisco.
Crab Broccoli Casserole
1 bunch broccoli 1/4 c chili sauce (green chili salsa)
2 T butter 1 c cheddar cheese grated
1/2 lb crab meat 1 small onion diced
1 c sour cream 1 dash sea salt
1 T grated lemon peel 1 dash cayenne
2 T lemon juice
Saute broccoli in butter until tender; cut into small pieces. Mix broccoli
with crab meat. Add remaining ingredients and stir. Put into small oiled
baking dish. Bake uncovered at 350 degrees for 20 minutes, or until cheese is
melted and top browned.
Serves 4.
KEY WORDS: hi-pro, main dish, easy, quick, casserole, make ahead, entertain,
spicy, fish, menu-8, menu-9,
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A foolproof way to get the family to eat squash: it's disguised as crust.
Zucchini Pizza
1 1/2 lb zucchini or Italian 1 lb ground beef
squash, shredded 1 onion, chopped
2 eggs, beaten 1 can (8 oz) tomato sauce
1 c mozzarella cheese, grated 2 tsp oregano
1 c cheddar cheese, grated 1 green pepper, sliced
1/2 tsp salt 1/4 lb mushrooms, sliced
1 clove garlic, minced 1/3 c Parmesan cheese, grated
Squeeze moisture out of zucchini. Mix with beaten eggs and half of the
mozzarella and cheddar cheese. Press onto oiled cookie sheet. Bake at 400
degrees 10 minutes.
Meanwhile, sprinkle salt and garlic in frying pan. Add beef. Cook until
crumbly. Add onion. Discard fat. (Vegetarians may omit meat.) Stir in tomato
sauce and oregano. Spoon mixture onto zucchini crust. Arrange peppers and
mushrooms on top. Sprinkle with remaining mozzarella, cheddar and Parmesan
cheese. Bake at 350 degrees for 30 minutes or until cheese bubbles.
Serves 6.
KEY WORDS: hi-pro, main dish, kids, lunch, make ahead, beef,
ground beef, menu-9, entertain, menu-5, leftovers
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Your friends are sure to ask for this recipe.
Spinach Stuffed Shells
1 pkg (12 oz) jumbo shells 1 lb ground beef
2 bunches spinach, steamed, 1 jar (29 oz) spaghetti sauce
chopped and cooled 1 c sliced mushrooms
1 carton (15 oz) ricotta cheese 1 1/2 tsp Italian seasoning
1 lb mozzarella cheese, grated 1 c Parmesan cheese, grated
1 tsp salt
1 dash cayenne or pepper
About 1 1/2 hours before you want to serve, boil and drain shells. In bowl
combine cooled spinach, ricotta cheese, mozzarella cheese, salt and pepper.
Stuff each shell with this mixture and arrange in a baking dish. If very large
shells are unavailable, stir shells into mixture and pour into baking dish.
In frying pan, brown ground beef and pour off fat. (Vegetarians may omit
meat.) Add spaghetti sauce, mushrooms and Italian seasoning. Simmer 10
minutes. Pour meat sauce over shells. Bake at 350 degrees for 25 minutes.
Sprinkle with Parmesan cheese and bake 5 minutes longer. Serve with green
salad.
Serves 6.
KEY WORDS: main dish, make ahead, casserole, entertain, potluck, lunch, hi-pro,
freezes well, vegetarian, beef, ground beef, menu-9
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Four generations have loved Grandma Nonnie's holiday dessert.
Pumpkin Pie
1 envelope unflavored gelatin 1/2 c condensed milk or cream
1/4 c cold water 1/2 tsp salt
2 tsp molasses 1/2 tsp cinnamon
3 eggs, separated 1/2 tsp ginger
1 c sugar 1/2 tsp nutmeg
1 1/4 c pumpkin, pureed
Dissolve gelatin and molasses in water. Set aside. In a sauce pan, combine
lightly beaten egg yolks with half of the sugar. Stir in pumpkin, milk, salt
and spices. Cook until thick. Add gelatin mixture and stir. Let cool.
When mixture begins to thicken, fold in remaining sugar and beaten egg whites.
Pour into a baked pie crust. Chill 2 to 3 hours before serving.
Serves 6.
KEY WORDS: holiday, entertain, dessert, baked goods, menu-1
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Zucchini is the hidden ingredient that makes this bread so moist.
Pineapple-Zucchini Bread
3 eggs 2 tsp baking soda
1 c safflower oil 1 tsp salt
2 c brown sugar 1/2 tsp baking powder
2 tsp vanilla 1 1/2 tsp cinnamon
2 c zucchini, coarsely shredded 3/4 tsp nutmeg
1 1/2 c crushed pineapple 1 c raisins
3 c unbleached flour
With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla;
continue beating mixture until foamy. With a spoon, stir in zucchini and
pineapple.
Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Add to zucchini
mixture. Stir until well-blended. Add raisins.
Pour into oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at
least 10 minutes before slicing.
Makes 2 loaves.
KEY WORDS: dessert, snack, gift, kids, entertain, bread, baked goods, brunch,
freezes well, potluck, menu-9
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oaves.
KEY WORDS: dessert, snack, gift, kids, entertain, bread, baked goods, brunch,
freezes well, potluck, menu-9
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