2004 Recipes

  • Very Green Broccoli Soup
  • V8 Beef Stew
  • Boeuf Bourgignone
  • Italian Wedding Soup
  • French Onion Soup
  • Minestrone Soup
  • Awesome White Chili
  • Bacon And Cheddar Cheese Cornbread
  • Hot And Spicy Chili
  • Pasta Primavera
  • 24 Hour Untossed Salad
  • Thai Chicken Salad
  • Grilled Crostini
  • Curried Grilled Shrimp
  • Grilled Lemon Pepper Chicken And Grilled Garlic New Potatoes
  • Grilled Pineapple
  • Blueberry Yogurt Pops
  • Fried Red Tomatoes
  • Gazpacho
  • Peach Cobbler
  • Summer Squash Soup
  • Tomato And Roasted Garlic Tart
  • Eggs Flamenco
  • Spaghetti Frittata
  • Penne Carbonnara
  • Strawberries Romanoff
  • Tiramasu Tort
  • Pear Tart And Pumpkin Roll
  • Swedish Apple Pie
  • Bananas Foster
  • Rudolf Treats And Cookie Pops
  • Peanut Butter Brittle
  • Buckeyes
  • Polish Krusciki
  • Swedish Meatballs
  • Roast Pork And Sauerkraut

green_broccoli_soupVery Green Broccoli Soup

  • 1-1/2 lbs. broccoli
  • 2 tbsps extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1 cup diced onion
  • 1/2 cup diced celery
  • Salt and pepper to taste
  • 2 tsps finely chopped thyme
  • 5 cups chicken stock
  • 2 cups packed spinach
  • 2 tsps freshly grated lemon zest
  • 1 cup heavy cream

Cut the broccoli florets from the stems. Peel the tough outer layer of the stems and trim off any fibrous ends. Cut the stems in small pieces.

Heat the olive oil and butter in a soup pot over medium-high heat. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt. Cook until the vegetables are tender, about 10 minutes.

Add the thyme and stir. Add the broccoli stems, stock and salt and pepper and bring to a boil. Cook, uncovered, about 3 minutes. Add the florets and continue to cook until very tender, about 7 minutes more. Stir in the spinach and the lemon zest. The spinach will wilt into the soup. Puree the soup in small batches. (The soup can be made up until this point and refrigerated for up to 1 day or frozen for up to 1 month.)

Reheat the soup over gentle heat. Stir in the cream. Taste and adjust the seasoning.

Serve and enjoy!

V8StewV8 Beef Stew

  • 1 lbs stew beef, cut into bite size pieces
  • 1 can V-8 juice
  • 2 cups beef broth
  • 2 cups chopped potatoes
  • 1 stick celery, diced
  • 3 carrots chopped
  • whole pearl onions peeled (about 12)
  • 1 cup broccoli or string beans
  • dash tobasco
  • dash Worcestershire sauce

Heat 3 tbsps olive oil in a large pan.

In a paper bag, place 1 cup flour and some salt and pepper. Put the beef in the bag and shake to coat.

Remove beef and brown in pan. Add the V-8 and the beef broth. Then add all the vegetables. Season with Tabasco and Worcestershire sauce.

Simmer over medium-low heat for about 30-45 minutes or until everything is tender.

beef_bourgignoneBoeuf Bourgignone

  • 1/4 lb bacon diced
  • 1 tsp olive oil
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 lbs. stew beef, cut in small cubes
  • 1/2 cup sliced onion
  • 3 cups beef stock
  • 1-1/2 cups burgundy wine
  • 1 tbsp tomato paste
  • 1 clove of garlic, chopped
  • 1 tbsp thyme ( or herbs de Provence)
  • 2 jars small whole onions
  • 1 lbs fresh mushrooms quartered

Saute the bacon in the olive oil till crisp. Remove and drain. Mix the beef with the flour and salt and pepper. Brown in pan with the 1/2 cup onion. Remove when browned but not fully cooked. Pour the wine and the broth and the tomato paste into the pan and scrap bits from the bottom of the pan. Add the beef and herbs. Cover and bake at 325 for 3-4 hours or until the beef is very tender

When the beef is almost done, melt 4 tbsps butter in a pan and saute the onions and mushrooms until they are lightly browned.

Remove the beef from the oven and add the onions and mushrooms.

If the sauce is too thin, mix 3 tbsps soft butter and 3 tbsps flour in a bowl till it becomes a paste. Add some of the beef juices to the paste and whisk until thick. Bring the pan up to a simmer and whisk in the butter/flour mixture until it is thick.

Serve on noodles, mashed potatoes or with rice.

WeddingSoupItalian Wedding Soup

Meatballs

  • 1/2 lb ground beef
  • 1/4 cup plain bread crumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup milk
  • 1/4 cup beef stock
  • 1/4 cup chopped parsley
  • 1 egg
  • 1/2 tsp oregano
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp basil
  • 1/2 tsp crushed red pepper

Mix all of the above together and form into marble size meatballs and set aside.

Soup Ingredients

  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup ham, diced
  • 1 tbsp minced garlic
  • 6 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups whole spinach leaves
  • 1/2 cup chopped fresh parsley
  • 2 beaten eggs
  • 1/2 cup grated Parmesan

In a stockpot over medium heat, sweat the vegetables and ham and garlic in oil.

Add the chicken broth and seasonings and simmer 15-20 minutes.

Drop meatballs into simmering soup and heat until they rise to the surface, about 5 minutes. Stir in the beans and spinach and parsley and cook another 2-3 minutes until the spinach is wilted. Remove the pot from the heat.

Combine the eggs and the parmesan. Off the heat, stir the egg mixture into the soup and then serve.

french_onion_soupFrench Onion Soup

Soup

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 tablespoons flour
  • 2 quarts hot beef broth
  • 1 cup red wine
  • 1 bay leaf
  • 1/2 teaspoons sage
  • Salt and pepper to taste
  • 1-1/2 pounds yellow onions, thinly sliced (about 5 – 6 cups)

Melt butter with oil in heavy 4-quart pot. Add sliced onions and stir up to coat with the butter. Cover the pot and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent. Uncover pan, raise heat to moderately high, and stir in salt and sugar. Cook for 20-30 minutes, stirring frequently; until onions have turned an even deep golden brown (do not burn.)

Lower heat to moderate, stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. Remove from heat.

Pour 1 cup of hot broth into onion mixture, stirring with a wire whisk to blend flour and broth. Add the rest of the broth, wine, bay leaf, and sage, and bring to simmer. Simmer slowly for 30-40 minutes, season to taste with salt and pepper. If not serving immediately, cool, uncovered, then cover and refrigerate.

Croutes

  • French bread
  • Olive oil or melted butter
  • 2 ounce sliced Swiss cheese
  • 1-1/2 cups grated Swiss and Parmesan cheese, mixed

Pre-heat oven to 325

Cut bread into 1 inch slices, brush lightly with oil or butter, and arrange in one layer on a baking sheet. Place in middle of pre-heated oven for 15-20 minutes until beginning to brown lightly; turn and brown lightly for 15-20 minutes on the other side.

Pre-heat oven to 350 degrees.

Pour hot soup into 6-8 ovenproof bowls. Sliver the sliced Swiss and distribute on top of each soup bowl. Place a closely packed layer of browned French bread (croutes) over the top of the soup and sprinkle on grated cheese mixture, covering croutes completely. Sprinkle a little oil or butter over the cheese and set soup in the middle of pre-heated oven. Bake for 20 minutes, or until soup is bubbling slowly and cheese has melted.

Heat broiler to hot; just before serving, run soup under hot broiler for a moment to brown the cheese lightly. Serve immediately.

minestroneMinestrone Soup

  • 1/3 cup olive oil
  • 1 large yellow onion, sliced
  • 4 large carrots, peeled and thickly sliced
  • 1 fennel bulb, chopped
  • 2 large potatoes, peeled and diced
  • 1 green bell pepper, cored, seeded, and cut into 1/2 inch pieces
  • 3 medium zucchini, diced
  • 1 1/2 cups sliced green beans
  • 1 medium green cabbage, shredded
  • 5 cups beef stock
  • 5 cups water
  • 1 can (35-oz) Italian plum tomatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 2 inch chunk, including outer rind, of Parmesan or Romano cheese
  • 1-1/2 cups canned white kidney beans, drained
  • 1 pound cheese tortellini
  • 1-1/2 pounds sweet Italian sausage, fried, drained, and sliced
  • Grated Fontina cheese

Heat oil in large pot over medium heat. Add onion and sauté for 10-15 minutes.

Stir in carrots, fennel, potatoes, green pepper, zucchini and green beans, sautéing each vegetable 2-3 minutes before adding the next. When all the vegetables have been added, stir in the cabbage and cook 5 minutes more.

Add stock, water, tomatoes with their juice, oregano, basil, and salt and pepper to taste. Bury the Parmesan (or Romano) rind in the middle of the soup. Heat to boiling. Reduce heat to simmer, covered, over low heat for 2 1/2 – 3 hours. The soup will be very thick.

Fifteen minutes before serving stir in the white kidney beans and tortellini. Raise the heat to cook the tortellini, but stir soup occasionally to keep it from sticking to the bottom of the pot. Just before serving, sir in sausage.

Ladle soup into bowls and generously garnish with Fontina.

10 to 12 servings

WhiteChilliAwesome White Chili

  • 1 tbs. vegetable oil
  • 2 medium onions, chopped
  • 2 minced garlic cloves
  • 2 4-oz. cans chopped green chilies
  • 1 tbsp plus 1 tsp ground cumin
  • 1-1/2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 4-6 cups of chicken stock
  • 4 cups diced cooked chicken
  • 3 16-oz cans large white beans, such as cannellini
  • salt and pepper to taste
  • Garnishes — grated Monterey jack, cheddar, salsa, sour cream

Heat oil in large pot over medium high heat. Add the onion and garlic and cook for about 5 minutes or until the vegetables are softened slightly. Add the chilies, cumin, oregano, cloves, and cayenne and cook for about 1 minute longer. Add 4 cups of stock, beans and chicken and cook over low heat for about 45 minutes, adding more stock if necessary. Season with salt and pepper.

Serve with your choice of garnishes.

Cook’s Tips:

  • Be sure the drain the beans well before adding to the recipe
  • Prepare the cooked chicken
  • Add uncooked chicken to a pot of chicken stock
  • Season with a pinch of oregano and salt and pepper
  • Simmer until cooked through
  • Drain and shred the chicken with your hands or two forks
  • Additional serving ideas are to place chili over cooked rice in individual serving bowls or heat flour tortillas and use the chili as filling for awesome roll ups.
  • Recipe freezes very well

10 to 12 servings

CornBreadBacon And Cheddar Cheese Cornbread

  • 1/2 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp. salt
  • 3 tbsps. sugar
  • 1-1/2 tsp cumin
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup cooked or thawed corn kernels
  • 6-7 slices bacon, cooked crisp and crumbled
  • 1 cup grated cheddar cheese

Preheat oven to 400 F (350 for glass pans) and grease an 8″ square pan.

Whisk together flour, cornmeal, baking powder, salt, sugar and cumin in a medium sized bowl. In a separate bowl, whisk together egg, milk and vegetable oil and then add to the dry ingredients. Stir just to mix. Stir in the corn, bacon and cheese, just to incorporate (do not beat).

Spread batter in pan and bake for 30 minutes or until it is golden brown and a cake tester inserted in the center comes out clean. Remove from oven and cool on a rack.

Serve and enjoy!

Red_ChilliHot And Spicy Chili

  • 1/4 cup olive oil
  • 1 lb hot pork sausage, casing removed
  • coarsely chopped
  • 2 lbs lean cubed stew beef
  • 1 lb hamburg
  • 1 large can crushed tomatoes
  • 1 large can “Chef’s Cut” tomatoes
  • 4 – 5 cloves of crushed garlic
  • 2 tbsps ground chili powder
  • 2 tbsps ground cumin
  • 1 tsp paprika
  • 1 tbsps dried cayenne – crushed in your hand
  • 1 tsp coriander
  • 3 tbsps red wine vinear
  • 1/4 cup sliced jalapenos (from a can or jar)
  • 1 tbsp tabasco or any hot sauce
  • 2 large onions coarsely chopped
  • 1/2 bottle of hot V8 Juice
  • 2 cups beef stock
  • 2 large cans of rinsed red kidney beans

Pour olive oil into a large pot and then add the sausage, stew beef, hamburger, and onion and saute until the meat is lightly browned. Stir in all the spices and the red wine vinegar and saute about 5 minutes. Add the V8, all of the tomatoes, and the beef stock. Bring to a soft boil and then put in a 325 degree oven for about one hour.

Remove from the oven and stir in the garlic, tabasco, peppers and beans. Simmer on the stove top for about 10 minutes to blend the flavors.

Serve with your favorite toppings, such as jack or chedder cheese, sour cream and tortilla chips.

Tip: If your chili is too thin for your liking, you can dissolve some corn starch in warm water and whisk into the chili and bring it to a boil to thicken.

pasta_primaveraPasta Primavera

  • 2 Tablespoons salt, plus additional to taste
  • 1/2 pound spinach fettuccine
  • 1/2 pound egg fettuccine
  • 1/3 cup best-quality olive oil
  • 1/2 cup finely chopped purple onion
  • 3/4 pound snow peas
  • 1/3 pound sugar snap peas
  • 2 ripe plum tomatoes, quartered
  • 2 sweet red peppers, stemmed, cored, cut into fine julienne strips
  • 8 scallions, cleaned, trimmed, cut diagonally into 1/2 inch pieces
  • 1/2 cup snipped chives, basil or other fresh herbs of your choice
  • Freshly ground black pepper, to taste
  • 4 tablespoons raspberry vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 cup black olives (any kind)
  • Grated zest 1/2 orange, 1/2 lemon and 1/2 lime

Bring 4 quarts water to boil in a large pot. Add 1 tablespoon salt and stir in the pasta. Cook until al dente and drain immediately. Transfer pasta to a large mixing bowl, add olive oil and chopped onion, and toss gently to combine. Set aside to cool to room temperature.

Bring another 4 quarts water to boil. Add 1 tablespoon salt, the snow peas and sugar snap peas. Cook for 1 minute, drain and plunge peas immediately into a large bowl of ice water. Let stand for 10 minutes. Drain peas and pat thoroughly dry.

Add peas to pasta along with the tomatoes, red pepper, scallions and herbs of your choice. Season with salt and pepper, sprinkle on raspberry vinegar and toss gently.

Toss pasta with the Parmesan, taste, and correct seasoning. Arrange pasta on a serving platter. Scatter olives and citrus zest over the pasta and serve at room temperature.

overnight salad24 Hour Untossed Salad

  • 1 lb. fresh spinach, washed
  • Salt and pepper
  • 1 tsp sugar
  • 1/2 lb bacon, fried crisp and crumbled
  • 6 hard-boiled eggs, chopped
  • 1 head iceburg lettuce, torn into serving pieces
  • Salt and pepper
  • 1 tsp sugar
  • 1 pkg (10 oz) frozen tiny peas, uncooked
  • 1 medium sweet or red onion, thinly sliced
  • Julienne strips of swiss cheese
  • 1 cups mayonnaise mixed with 1 cup sour cream

Remove stems from spinach and tear leaves into pieces. Place in salad bowl (preferably a clear one) and sprinkle with salt and pepper and sugar. Starting with the bacon, add a layer of the remaining ingredients in the exact order listed above. Cover and refrigerate overnight. DO NOT TOSS AT ANY TIME.

NOTE: Salt and pepper are used in 2 different times in this recipe. It is not in error that they are listed twice. You may improvise and vary layers with julienne strips of ham, chicken or deli meats.

10 – 12 servings

thai_chicken_saladThai Chicken Salad

Salad

  • 2 skinned and boned chicken halves
  • 3 oz. verminicelli, uncooked broken into pieces
  • 4 cups torn romaine lettuce
  • 2 cups thinly sliced Chinese cabbage
  • 2 medium carrots, coarsely shredded
  • 1 medium cucumber, thinly sliced
  • 1 large red pepper, cut into strips
  • 1/4 cup chopped fresh cilantro
  • Peanut-Ginger Dressing (to follow)
  • Chopped peanuts and sliced cucumbers for garnish (optional)

Grill chicken 15-20 minutes or until done. Cut into thin strips. Combine chicken and 3 tbsps. of the Peanut-Ginger dressing, tossing to coat. Cover and chill 8 hours.

Cook vermicelli according to package directions and drain.

Combine the vermicelli and 3 tbsps. Peanut-Ginger dressing, tossing to coat. Cover and chill 8 hours.

Combine romaine and next 5 ingrdients, tossing well. Arrange on a serving platter. top with the vermicelli and chicken and sprinkle with the peanuts. Arrange cucumber slices around the vermicelli, if desired. Serve with the remaining dressing.

Peanut-Ginger Dressing

  • 1/2 cup rice wine vinegar
  • 2 cloves garlic
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tbsps. apple cider vinegar
  • 1 tbsp. honey
  • 1 tbsp. molasses
  • 1 tbsp. hot sauce
  • 2 tsps peeled and grated ginger root
  • 2 tsps soy sauce

Combine all ingredients in blender and process until smooth.

10 – 12 servings

Bruschetta BreadGrilled Crostini

  • 1 stick French bread
  • 1/2 cup garlic and herb olive oil (purchased or home made)
  • 3 ripe tomatoes, thinly sliced
  • 1/2 pound fresh mozzarella, thinly sliced
  • 1 bunch fresh basil, washed, dried

Prepare grill to medium heat. Slice French bread 1″ thick. Brush both sides of slices, lightly, with olive oil. Place sliced bread on grill. Grill for approximately 30 seconds each side until nicely browned.

Remove bread from grill and place on serving platter. Place 1 tomato slice on each grilled bread slice. Place 1 piece of sliced cheese on tomato and 1 basil leaf.

shrimpCurried Grilled Shrimp

  • 1/2 cup salted roasted peanuts, finely ground
  • 1/2 pound bitter orange marmalade
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/2 jar (3 ounces) Dijon-style mustard
  • 1/8 cup fresh tarragon leaves or 1 tablespoon dried
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 pound shrimp, peeled and de-veined leaving tail shells on
  • 1/2 cup shredded coconut for garnish

Combine the peanuts, marmalade, oil, orange juice, tarragon, curry powder, and salt in a bowl. Coat the shrimp thoroughly with this marinade. Place in a shallow roasting pan and refrigerate, turning occasionally, 4-6 hours. Overnight if you like.

Heat your grill to a high heat. Put the shrimp in a seafood basket made for grilling that has been sprayed with cooking spray.

Grill shrimp until they are pink and slightly caramelized.

Place into a decorative serving dish and garnish with the coconut.

This can be served hot off the grill or at room temperature. It is very nice with steamed white rice or angel hair pasta.This recipe can easily be doubled.

grilled chicken in foilGrilled Lemon Pepper Chicken And Grilled Garlic New Potatoes

The Potatoes

  • 2 new potatoes, quartered
  • 2 whole cloves of garlic peeled
  • 1/2 tsp minced shallots
  • 1 tsp dijon mustard
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1 sage leaf – minced
  • 2 tarragon leaf – minced
  • (in lieu of fresh herbs, use a pinch of dried)
  • salt and pepper

Place quartered potatoes at one end of a sheet of heavy duty aluminum foil, approx. 20″ long. Add garlic and shallots. Season with salt and pepper. Add herbs

Mix lemon juice, mustard and olive oil. Pour over potatoes.

Seal foil. Place on hot grill and roast approx. 25 minutes. Check after 20 minutes for doneness.

The Chicken

  • 1 boneless skinless chicken breast
  • Sliced summer squash, broccoli flowerets (can use sliced onion and peppers or asparagus)
  • Lemon pepper seasoning
  • Salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1 tbsp olive oil
  • dill to taste
  • 1 tbsp flour

Place sliced vegetables on aluminum foil at one end. top with chicken greast. Season with lemon pepper seasoning and salt.

Mix together lemon juice, water, oil and dill. Mix in the flour. Pour over chicken.

Seal packets and roast on hot grill for approx. 15 minutes.

grilled pineappleGrilled Pineapple

  • 1/2 cup honey
  • 1/4 cup fresh lime juice
  • 1 tablespoon grated lime zest
  • 1 teaspoon orange flower water (see note below)
  • 1 large ripe pineapple (do not use canned pineapple)
  • 1/4 cup minced fresh mint
  • 1/4 cup toasted coconut (optional)

Whist first 4 ingredients in large glass baking dish (approximately 9×13). Peel pineapple, cut crosswise in 6 rounds, remove core (or purchase peeled, cored, pineapple found in grocery produce section.) Add pineapple to dish, turn pieces to coat. Cover with plastic wrap; let stand at room temperature for 1 – 2 hours.

Prepare barbecue (medium heat). Place pineapple on grill (reserve liquid). Grill until golden brown, about 3 minutes per side. Transfer to serving dish and pour reserved liquid over. Garnish with fresh mint and coconut.

If desired, serve grilled pineapple over vanilla ice cream and garnish with mint and toasted coconut.

Note: Orange-flower water can be found in some liquor stores and specialty shops. You can substitute orange syrup or omit this ingredient all together.

blueberry_popsBlueberry Yogurt Pops

  • 2 pts. Fresh blueberries, washed & picked over
  • 1 8 oz. Container of blueberry yogurt
  • 1/4 cup water
  • 1/4 cup honey
  • 2 tbsps. sugar

Combine all ingredients in processor and puree until smooth. Divide mixture into ice pop molds or dixie cups and free until firm, at least 4 hours or up to 5 days.

FriedRedTomatoesFried Red Tomatoes

  • Red tomatoes
  • salt and pepper
  • fresh basil
  • bread crumbs
  • olive oil

Slice your tomatoes thickly. Lay them out on a board, salt and pepper both sides. Coat both sides with bread crumbs, and then sprinkle with fresh chopped basil.

Have a non-stick fry pan heated and coated in olive oil Fry on both sides until browned.

Remove from pan to serving plate. You can serve with fresh mozarella if you wish, but these are a good side dish just the way they are.

Enjoy!

Gazpacho2Gazpacho

  • 1 egg
  • 2 cups chopped fresh plum tomatoes
  • 1/2 chopped green pepper
  • 2 cup chopped, seeded cucumber
  • 1/2 cup finely chopped red onion
  • 2/3 cup olive oil
  • Juice of 1/2 lemon
  • 2 cups of beef (or vegetable) broth
  • 1/4 cup red wine vinegar
  • 1/4 cup finely minced parsley
  • 1 tsp. Dried oregano or 1/2 tbsp. Fresh
  • 2 tbsps. Worcestershire sauce
  • Coarsely ground pepper
  • 2 cloves of finely chopped garlic
  • salt
  • 1 – 46 oz. Can tomato juice
  • 1/2 cup plain bread crumbs

Hard boil the egg, cool and peel. Set aside

Combine the next 12 ingredients and stir.

Sprinkle garlic with a pinch of salt and set in a small bowl. Place hard cooked egg in bowl with the garlic mixture and mash together.

Pour tomato juice into bowl with vegetables and add garlic/egg mixture. Add bread crumbs and stir so that they dissolve into liquid. Taste for seasoning. Add salt, pepper, tabasco to taste.

Chill at least 4 hours.

peach_cobblerPeach Cobbler

  • 1-1/4 lbs. Firm ripe peaches (about 5-6)
  • 1 tbsp. Lemon juice
  • 1 tbsp. Chopped crystallized ginger
  • 1-2/3 cups sugar
  • 1/2 cup (1 stick) melted, unsalted butter
  • 1 cup all-purpose flour
  • 1 tbsp. Baking powder
  • dash of salt
  • 1 cup whole milk

Put oven rack in middle position and heat oven to 375.

Cut an X in the bottom of each peach with a sharp knife and blanch peaches in 2 batches in a 3 qt. Saucepan of boiling water for 10 seconds. Transfer peaches to a bowl of ice water. Peel off skin with knife, beginning from scored end, and discard skins. Halve peaches, then pit and slice about 1/4 ” slices.

Transfer peaches to a 3 qt. Heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally for about 4 minutes. Remove from heat and add ginger.

Pour melted butter into a 13 x 9 baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk, just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir).

Bake cobbler until it is bubbling and the top is golden brown, about 40-45 minutes.

Cool in pan on a rack until warm, about 25 minutes, before serving.

SquashSoup1Summer Squash Soup

  • 1/4 cup (1/2 stick) butter
  • 2 tbsps. Vegetable oil
  • 1 large onion, chopped
  • 2 minced garlic cloves
  • 2 lbs. Summer squash, thinly sliced
  • 3-1/2 to 4 cups chicken broth
  • 1 cup half and half
  • 1-1/2 tsp salt
  • 1/2 tsp white pepper

Heat butter and oil over medium-high heat. Add onion, garlic, and saute until soft. Add squash and stock and simmer until squash is tender.

Blend until smooth — you can use either a regular blender or a hand-held blender.

Add half and half, a bit at a time, while blending until smooth. Stir in salt and pepper and more half and half if needed or desired. Should be fairly thick.

Garnish with thin slices of squash and parsley. Add sour cream if desired.

tomato_cheese_pizzaTomato And Roasted Garlic Tart

  • 1 large garlic bulb
  • 2 tsp olive oil
  • 1 sheet frozen puff pastry, thawed
  • 4 medium roma/plum tomatoes thinly sliced
  • 1/2 tsp salt.
  • 5 oz. Of shredded cheddar cheese
  • 1/2 tsp of dried basil or 4 leaves of fresh chopped
  • 1/4 tsp pepper

Heat oven to 375. Cut the top off the garlic bulb. Place on a small sheet of aluminum foil. Drizzle with the olive oil — add salt and pepper. Seal. Bake about 50 mins or until tender. Remove from the oven and cool completely.

Meanwhile, live a baking sheet with either silpat or parchment paper. Roll out one sheet of puff pastry to approx. an 11″ square. Fold edges over slightly to make an edge. Prick the entire bottom with a fork. Refrigerate for at least 30 min.

Slice the tomatoes and lay them out on a paper towel lined sheet. Lightly salt the tomatoes. Pat dry.

Increase oven temperatore to 425. Squeeze the garlic out of the bulb into a small bowl and mash with a fork. Spread the garlic paste over the bottom of the pastry. Top with 3/4 cup of cheese. Top with the tomatoes. Top with remaining cheese. Bake for 13-16 mins or until pastry to slightly browned and the cheese is melted.

Yum!

eggs_flamencoEggs Flamenco

  • 8 eggs
  • 6 tbsps butter
  • 3 potatoes, peeled and small cubed
  • 1/2 lb of smoked sauasage, sliced
  • salt and pepper
  • 1/4 cup cooked peas
  • 2 red bell peppers, cored, seeded and cut into strips
  • 4 tomatoes, peeled, seeded and chopped
  • 1 tbsps chopped parsley
  • 1/4 cup cream
  • 1/4 tsp. Cayenne pepper

Melt butter in a frying pan. Add the potatoes and sausage and cook over medium heat until potatoes start to brown, shaking the pan occasionally to avoid sticking. Season. Add the peas and pappers and cook 5 minutes or until peppers are soft. Add tomatoes and parsley and cook until very hot and spread the mixture in the bottom of a buttered shallow ovenproof dish. Break the eggs on top, sprinkle with salt and pepper and pour over the cream.

Bake at 350 degrees for 10 minutes or until eggs are just set. Sprinkle with a little cayenne pepper just before serving.

spaghetti_frittataSpaghetti Frittata

  • 1/4 lb diced sausage (mild or hot) or ham
  • 1 onion diced
  • 1 small green pepper diced
  • 5 tbsps live oil
  • 16 oz can of plum tomatoes, drained and chopped
  • 1 tbsps tomato paste
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 4 large eggs
  • 4 tbsps freshly grated parmesan
  • salt and pepper to taste
  • 3 cups cooked spaghetti (not Angel Hair)
  • 4 oz. shredded or cubed mozarella
  • 3 tbsps minced fresh basil leaves

In a frying pan over moderate heat, cook the sausage, onion and pepper until the sausage is bronwed and the vegetables are softened. Add the tomatoes, tomato paste, garlic, thyme, basil, organo, salt and pepper, stirring occasionally until it is thickened. Set aside.

In a bowl, whisk together the eggs, 2 tbsps of the parmesan, and salt and pepper until well blended.

In a 10” or 12” non-stick skillet, heat 2 tbsps of olive oil until it is hot but not smoking. Add the cooked pasta and toss until it is well coated with the oil. Flatten the pasta into an even layer, slightly up the sides of the pan. Pour in the egg mixture and cook the frittata over low heat, covered, for about 8-10 minutes, or until the bottom is golden. Remove from the heat and spoon the sauce over the pasta, smoothing the top. Sprinkle the top with the mozarella, the remaining parmesan, the minced basil leaves and 1 tbsp. olive oil and put the frittata under a preheated broiler about 6” from the top for about 4 to 5 minutes or until the cheese has melted and the top is slightly golden.

Remove from the oven, let it rest about 5 minutes and then slide it on to a platter and serve. This can be served warm, at room temperature or even cold.

penne_carbonarraPenne Carbonnara

  • lb dried penne pasta
  • 10 slices pancetta or bacon (can use Canadian bacon)
  • olive oil
  • 6 egg yolks
  • 7 tbsps. Heavy cream
  • 4-1/2 oz grated parmesan cheese
  • salt and freshly ground pepper to taste

Cook the penne in salted, boiling water until al dente (check the package for cooking times). While the pasta is cooking, slowly fry the pancetta in a little olive oil until crispy. Break it up a bit, then drain and put it aside.

In a bowl, whip the eggs yolks, cream, and half the parmesan. When the pasta is cooked, drain it and immediately toss it with the warm, crispy pancetta and the egg mixture.

Watchpoint: You want to avoid having the sauce become overcooked and scrambled, so, if you add the penne immediately, the heat from the pasta is enough to cook the eggs and keep the sauce smooth and silky.

Season well with salt and pepper and add extra parmesan to taste.

Serve immediately. A nice, crisp salad would round out the meal.

IFStrawberries Romanoff

  • 2 quarts fresh strawberries
  • Granulated sugar
  • 1 pint softened vanilla ice cream
  • 1/2 pint cream, whipped
  • Juice of one lemon
  • 1 oz. Bacardi rum
  • 2 oz. Cointreau

Sprinkle berries with sugar and chill for at least one hour. Whip ice cream slightly and fold in whipped cream. Add lemon juice and liquers. Pour over chilled berries in a glass bowl. Toss lightly so as not to damage the berries.

Refrigerate several hours before serving.

IFTiramasu Tort

  • 1 pkg. White cake mix
  • 1 cup cold strong coffee
  • 4 egg whites
  • 1/2 generous cup of toffee bits (Skor or Heath)

Heat oven to 350. Grease and flour two 8 inch or 9 inch pans (or square). In large bowl, combine cake mix, coffee, and whites. Beat 2 minutes at high speed on mixer with whip attachment. Fold in the toffee bits. Spread batter into pans.

Bake 9 inch pans for 20-30 minutes or 8 inch pans for 30-40 minutes. Cool 10 minutes and remove from pans and cook completely. Wrap in plastic wrap and refrigerate at least 3 hours or overnight.

Frosting

  • 2/3 cup sugar
  • 1/3 cup chocolate syrup
  • 4 oz. cream cheese softened
  • 2 cups whipping cream
  • 2 tsps vanilla
  • Some extra strong cool coffee for brushing on cake layers

In a bowl, combine the cream cheese, sugar and chocolate. Mix well to combine. Then add the whipping cream and vanilla and beat until light and fluffy. Refrigerate until ready to assemble cake.

Assembly

Slice each cake in half horizontally to make 4 layers. Brush cold coffee onto each layer and frost each layer, then top and sides.

Decorate with whipped cream rossettes, more toffee bits, chocolate. Use your imagination!!!

IFPear Tart And Pumpkin Roll

  • 2 firm ripe medium pears (preferably Bosc), peeled, halved and cored
  • 2 cups dry red wine
  • 1 cup sugar
  • 1 cup water
  • Peel and juice of 1 medium lemon
  • 1 2-inch cinnamon stick
  • 2 whole cloves

Pears Poached in White Wine

Same as above except substitute 2 cups dry white wine for the red wine.

Almond Pastry Cream

  • 3 egg yolks
  • 1/4 cup superfine sugar (see note)
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon all purpose flour
  • Pinch salt
  • 1 cup half and half, scalded
  • 2 tablespoons almond liqueur
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract

Note: Superfine sugar can be purchased in speciality stores, or simply put the amount of granulated sugar in food processor and pulse until sugar is a fine consistancy.

Pate Brisee

  • 1 3/4 cups all purpose flour
  • 1/8 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) well chilled butter, cut into 1/2 inch cubes
  • 3 tablespoons solid vegetable shortening chilled
  • 1/2 cup ice water
  • 1 egg, beaten to blend
  • Garnish
  • 1 cup apricot jam, sieved
  • 2 tablespoons of reserved white wine syrup
  • 1/2 whipping cream, well chilled
  • 1/2 cup sliced almonds, toasted

For poached pears

Place all prepared pears in a bowl of acidulated water (water mixed with lemon juice) to cover to prevent discoloration. In 2 medium pots bring red wine and rest of its poaching ingredients to simmer. In the other pot do the same for the white wine poaching ingredient over low heat swirling pan until sugar dissolves. Increase heat to medium and bring to boil. Drain pears and place 1/2 of the prepared pears in the red wine sauce and the other half of the pears in the white wine sauce. Add more water to pans to cover the pears if necessary (adding 6 tablespoons of sugar for each additional cup of water. Simmer gently until pears are just tender when pierced with knife, about 10-20 minutes. Transfer red wine pears by slotted spoon to a medium bowl and do the same for white wine pears in their own bowl. Gently pour red wine over red-wine pears and white wine over white-wine pears. Reserve 2 tablespoons of white wine syrup and put in a small bowl to be used later. Cool to room temperature. Cover with plastic wrap and refrigerate. (Can be prepared 2 days in advance.)

Almond pastry cream

Beat yolks and sugar in large bowl of electric mixer at high speed until slowly dissolving ribbon forms when beaters are lifted, 5-7 minutes. Gently stir in cornstarch, flour and salt. Gradually beat in hot half and half. Strain mixture into small heavy saucepan. Stir over medium-low heat until mixture almost reaches boil and starts to thicken, about 2 minutes. Remove from heat and whick briskly to prevent lumps. Set pan over low heat and boil gently, whisking constantly, until mixture is very thick, 2-3 minutes. Remove from heat. Cool 5 minutes. Blend in liqueur, vanilla and almond extracts. Let cool another 5 minutes then whisk to loosen. Cover with plastic wrap making sure the plastic is touching pastry cream to prevent a skin from forming. Refrigerate until cold, about 1 1/2 hours (Can be prepared 2 days in advance.)

Pate Brisee (Basic Pastry Dough)

Blend flour and salt in food processor. Blend in butter and shortening using on/off turns until mixture resembles coarse meal. Add water and mix until dough just starts to come together (do not form ball.) Remove from processor and gather dough into ball. Cut dough in half and form each into ball. Flour each lightly, flatten into a disk and wrap tightly with plastic. Refrigerate at least 2 hours. (Can be refrigerated 1 week or frozen 1 month.)

Butter 9 x 1 inch fluted tart pan with removal bottom. Place 1 dough disk on lightly floured pastry cloth or board. Pound several times with rolling pin. Roll out into 11 inch circle 1/8 inch thick. Fold circle into quarters. Position point at center of prepared pan. Unfold and ease gently into pan. Trim and finish edges. Prick crust with fork at 1/2 inch intervals. Refrigerate at least 30 minutes.

Position rack in lower third of oven and preheat 425F. Cover crust with buttered aluminum foil, buttered side down. Fill with dried beans, rice or pie weights. Bake until pastry is set, about 15 minutes. Remove pie weights and foil. Brush pastry with well beaten egg. Bake until golden brown, about 10 minutes longer. Cool 10 minutes. Remove crust from pan and continue cooling on rack. Return to pan before filling.

To assemble

Melt apricot jam with the 2 tablespoons of reserved white wine syrup in heavy small saucepan over low heat. Boil, stirring constantly, until mixture thickens. Remove from heat. Brush thin coating of glaze over inside of pastry crust. Refrigerate until glaze is set.

Whip cream to soft peaks. Whisk pastry cream to soften. Gently fold 1/3 of whipped cream into pastry cream to lighten, then fold in remainiing whipped cream. Spread in crust. Chil until firm, about 30 minutes.

About 2 hours before serving, drain red and white pears seperately and pat dry with paper towels. Cut each piece in half lengthwise. Place 1 red and 1 white pear quarter together on top of pastry cream, wide ends near edge of crust and narrow ends pointing toward center. Repeat with remaining pears. Reheat glaze and brush over entire top of tart. Rerigerate to set glaze. Sprinkle with almonds in center and around edge and serve.

Makes 8 servings.

IFSwedish Apple Pie

Prepare crust for one 9” single crust pie

  • 2 cups sliced apples
  • 2 tbsps flour
  • 1/2 cup sugar
  • pinch of salt
  • 1 egg
  • 1 tsp vanilla
  • 1 cup sour cream

Cook apples until slightly softened and mash slightly. Remove from heat and add flour, sugar and salt. Beat egg and vanilla. Beat sour cream to loosen it up. Add the egg and vanilla and blend. Add to the apple mixture and combine well.

Pour into pie shell. Bake at 350 for about 40 minutes. Remove from the oven, sprinkle topping over pie and return to the oven for another 15 minutes. Remove and cool.

Topping

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/4 cup softened butter

Combine all ingredients well.

IFBananas Foster

  • 6 tbsps. Butter
  • 1/2 cup brown sugar
  • 1/2 tsp orange or lemon zest
  • 3 bananas, peeled and sliced 2” thick
  • 4 tbsps rum

    Vanilla ice cream or ice cream of choice

Melt butter in skillet and stir in sugar and zest. Cook over medium heat for 3-5 minutes or until sugar melts, stirring occasionally. When sugar has caramelized, add bananas and cook for 2-3 minues. Add rum and flambe.

Serve over ice cream.

Yields 4 servings.

rudolf_treats_and_popsRudolf Treats And Cookie Pops

This sweet crispy brittle makes a delightful addition to a holiday cookie assortment

Cookie Pops

  • 1 pkg yellow cake mix
  • 1 cup flour
  • 1/2 cup melted butter
  • 2 eggs

Combine all ingredients and mix well to blend. Pat dough on floured surface to about 1/2″ thickness

Roll into balls or cut into shapes. Decorate as desired. Put on a cookie sheet and insert a lollipop stick

Bake 375 for 8-10 minutes

Rudolf Treats

  • 1/2 cup butter
  • 1 pkg mini marshmallows
  • 3 tbsps unsweetened cocoa
  • 5 cups crispy chocolate rice cereal
  • 36 red cinnamon candies 36 pretzel twists broken
  • 72 mini chocolate chips or candies

Melt butter in a pot. Add marshmallows and melt. Add the cocoa and the cereal

Shape into reindeer heads and decorate.

peanut_butter_brittlePeanut Butter Brittle

This sweet crispy brittle makes a delightful addition to a holiday cookie assortment

  • 1-2/3 cups peanut butter chips
  • 1-1/2 cups, or three sticks, of butter
  • 1-3/4 cups of sugar
  • 3 tablespoons of light corn syrup
  • 3 tablespoons of water

Butter a 15 by l0 by l inch jelly roll pan. For a thicker brittle, use a slightly deeper but smaller pan, perhaps 13 by 9. Sprinkle only one cup of the peanut butter chips evenly onto bottom of the prepared pan and set it aside.

Melt the butter in a heavy, 2-quart saucepan. Stir in the sugar, corn syrup, and water and then bring to boiling. Cook over medium heat, stirring constantly, until the mixture reaches 300 degrees F on a candy thermometer. This should take about a half-hour. Make sure the Thermometer does not touch the bottom of the saucepan.

Remove from heat and immediately spread the mixture into a prepared pan. Sprinkle the remaining peanut butter chips. Set this aside to cool.

When cool, remove the brittle from the pan and break into small pieces of varying sizes.

Makes about 2 pounds and can be stored in a covered container in a cool, dry place.

Using A Candy Thermometer

Candy thermometers should be occassionally checked for accuracy. It’s easy to do. Water boils at 212 degrees F in most places and you can use this as a starting poing. Place your thermometer in boiling water for a few minues and not what it registers. If it’s 212, then it’s accurate. If it’s off by a few degrees, then remember how much. You can add or subtract the difference when you are using your thermometer for actual cooking readings.

When using a candy thermometer, make sure the mixture you’re measuring cooks at a steady rate over its entire surface. Make sure the thermometer bulb or shaft covers the mixture.

buckeyesBuckeyes

  • 1 (16 oz) package of chocolate chips
  • 2 Tablespoons shortening
  • 1/2 cup melted butter
  • 1 pound confectioners’ sugar
  • 1 pound peanut butter (smooth)
  • 2 cups graham cracker crumbs
  • 1 teaspoon vanilla

Combine melted butter, confectioners’ sugar, peanut butter, graham cracker crumbs and vanilla in a bowl, mixing well. Shape mixture into walnut-sized balls. Refrigerate for at least 1 hour for ease in handling – can be made several days in advance.

Melt chocolate chips and shortening in double boiler – water simmering, not boiling, and not touching top pan. Stir until smooth. Remove from heat, but leave chocolate over hot water.

Using a toothpick, stick the top of a peanut butter ball. Gently dip into chocolate, rotating it to fully cover. Let excess drip off and remove from toothpick onto wax paper.

Decorating suggestions: Pipe holly leaves and place red candies on top – melt white chocolate (with some shortening). Dip a fork into chocolate and drizzle over chocolate buckeyes.

kruscikiPolish Krusciki

  • 2 whole eggs
  • 10 egg yolks
  • 1 tbsp melted butter
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 tsp freshly grated orange rind
  • 1 tsp freshly grated lemon rind
  • 2 tbsp cognac or brandy
  • 1/2 cup sour cream
  • 4 cups flour
  • Crisco for frying
  • powdered sugar

Beat the eggs with the sugar, butter, salt, extracts, rinds and brandy until well combined.

Beat in half the flour and combine well. Beat in the sour cream. Beat in the remainder of the flour to form a dough.

Either roll out thin on a board with a rolling pin or use a pasta machine to make long, thin strips.

Cut into 3″ x 1″ pieces. Make a slit in the center, bring the bottom of the cookie up and through the slit to form a bow

Fry at 375 degrees for about one minute per side. Drain and cool. Dust with powdered sugar.

pam_swedish_mballsSwedish Meatballs

  • 1 T Shortening
  • 1/3 c chopped onion
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 1/2 c dried bread crumbs
  • 2 eggs, beaten
  • 1 T salt
  • 1 T sugar
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 3/4 c water (or milk)
  • 1/4 c melted shortening (use to brown meat balls)

Melt shortening in skillet. Add onion and sauté until tender. In bowl combine all ingredients, and shape into 1-1/2 inch balls and brown in melted shortening in hot skillet. Remove meat balls.

For the gravy…

  • 3 beef bouillon cubes
  • 3 c boiling water
  • 5 T flour
  • 1 1/2 tsp lemon juice
  • 3 bay leaves

Dissolve bouillon cubes in boiling water. Blend flour into remaining fat in skillet. Add bouillon and lemon juice. Stir until thickened. Add bay leaves and browned meat balls. Cover and cook slowly 1 hour.

Serves 8

roast_pork_and_sauerkrautRoast Pork And Sauerkraut

  • 2 pounds raw sauerkraut
  • 1 onion, chopped
  • 1 tart apple, seeded and chopped
  • 1 tablespoon caraway seed
  • 2 tablespoons sugar

Empty sauerkraut into a colander and rinse thoroughly (1-2 minutes). Put sauerkraut in a large, heavy, pot. Add remaining ingredients and mix thoroughly. Place pot over low heat and cover. Check sauerkraut occasionally and stir making sure that it does not stick to bottom of pot. If it appears to be drying out, add 1/4 cup water, if necessary. As the sauerkraut mixture cooks it will give off its own liquids. Cook for 1 hour before beginning roast pork.

Roast Pork

  • 3 pounds pork roast, tied and rolled
  • 1 clove garlic
  • 1/4 cup butter
  • 1 cup dry white wine
  • Salt and pepper
  • 1 tablespoon herbs (a combination of thyme, sage, marjoram and rosemary)

Set oven at 350. Melt butter in heavy Dutch oven. Peal and slice garlic clove. Remove any excess fat from pork roast. Make 4-5 slits in pork and insert a sliver of garlic in each slit. Brown roast, well, in butter on all sides. Remove from heat, sprinkle roast with salt and pepper to taste and the tablespoon of herbs. Pour the white wine around the roast, cover and put in the prepared oven for 1 hour.

After roast has cooked for 1 hour, remove it from the oven and pour sauerkraut mixture (including any accumulated liquid) over and around the roast. Re-cover roast, return it to the oven, and continue to cook for another hour. The roast will not dry out because of the added sauerkraut, but it must be tightly covered.

Remove pot from oven, plate up the roast pork, and place sauerkraut around roast. We usually serve this with buttered noodles, potato pancakes and applesauce.

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