Fabulous Family Favorites

Spicy Squash Pasta

2012-01-22T11:07:00.002-05:00

2 pounds autumn squash, such as butternut
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan

Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.

Meanwhile, cook pasta until al dente. Drain well.

Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.

Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.

Laura

Chatham Artillery Punch

2012-01-22T10:52:00.003-05:00

from The Shrimp Factory, Savannah, Georgia. This makes enough for a large party!

1 1/2 gallon Catawba
2 1/2 pound brown sugar
1/2 gallon rum
1 1/2 quart gin
1 1/2 quart brandy
1 1/2 quart rye whiskey
1/2 pint Benedictine
1 1/2 gallon strong tea
juice from 1 1/2 dozen oranges
juice from 1 1/2 dozen lemons
1 bottle Maraschino cherries
case of champagne

Make stock with all of above ingredients except champagne 36-48 hours before serving. Just before serving, add the champagne. Adjust proportions accordingly if you are having a smaller do.

Jason

Minted Vodka Lemonade

2012-01-22T10:48:00.002-05:00

CAUTION - these drinks are extremely drinkable. Do not have more than two, or that fruitcake recipe will make perfect sense to you!

1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar

Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.

Martha

Raspberry Champagne Punch

2012-01-22T10:41:00.002-05:00

2 10-oz packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled

In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.

Martha

'Rustic' Bread

2012-01-22T10:23:00.004-05:00

I originally found this after my kids begged me for a homemade version of the Rustic bread from Wine & Provisions in Beaufort. That bread is one of their favorite things about visiting Goppie and Granduddie. I use a bread maker; just be sure to stop it before it actually starts baking it.

1 cup water

3 tablespoons olive oil

1 1/2 teaspoon salt

3 cups flour (I use all-purpose)

2 teaspoons yeast (or one package)

2 or 3 minced garlic cloves

1 1/2 teaspoon dried rosemary

1 1/2 coarse sea salt

3 tablespoons olive oil

corn meal (optional)

parmesan (optional)

Put the first five ingredients in a bread pan of the bread maker, set it for white bread, dough stage, and press start. If you don't have a bread machine, mix the first five ingredients and knead thoroughly. Leave some place warm to rise for an hour.

Preheat the over to 400° F. LIghtly sprinkle corn meal on a baking sheet. (I avoid this step, because I use a baking stone and it's non-stick). Using a mortar and pestle, mash the rosemary, garlic, and salt into a rough paste.

Remove the dough from the machine and punch down. Let the dough rest about 5 minutes. On a lightly floured surface, pat the dough into a round about 1/2 inch thick. Spread the garlic, rosemary, and salt paste over the top. With your fingertips, poke shallow holes all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the holes. If you like parmesan on it, sprinkle it over the top at this point. I don't include it.

Bake bread until lightly browned, about 20 minutes. Serve with olive oil for dipping.

Laura

Pumpkin Rosemary Hummus

2012-01-14T14:39:00.002-05:00

Don't remember where this came from, possibly Mother Nature Network

1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste

Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.

Laura

Cranberry Orange Oatmeal Cookies

2012-01-01T09:58:00.002-05:00

1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)

Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Laura

Snickerdoodles

2011-12-10T20:31:00.002-05:00

As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.

1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating
2 tablespoons sugar
2 teaspoons ground cinnamon

Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.

Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.

Granny's Potato Salad

2011-12-10T12:16:00.002-05:00

5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion

Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.

Optional ingredients: fresh celery, 3/4 to 1 cup sour cream

Dorrie

Chicken and Corn Chili

2011-12-10T12:04:00.001-05:00

From AllRecipes iPhone app - submitted by Sarah Jane

4 skinless, boneless chicken breast halves

1 16-oz jar of salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)

salt to taste

ground black pepper to taste

1 11-oz can Mexican-style corn

1 15-oz can pinto beans

Garnishes

Chopped green onions

Shredded cheese

Chopped cilantro

Sour cream

Flour tortillas

Serve on the side; add to the chili.

Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning). Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on low setting.

About 3-4 hours before you want to eat, shred the chicken with two forks. Return to the pot, and continue cooking.

Before serving, stir in the corn and the pinto beans. Simmer until ready to serve.

Sarah

Cranberry Citrus Relish

2011-11-24T13:14:00.002-05:00

I have no idea where this came from so if anyone would like credit, let me know.

1 Navel orange
1 lime
12 oz bag of cranberries
3/4 cup honey

Blanch the orange and the lime for 5 minutes in a large saucepan full of boiling water. Drain them and let them cool. Halve the orange and chop fine. Halve the lime, an: cut the peel away, and then chop fine. Chop the cranberries coarsely. Combine all ingredients in a bowl and mix thoroughly. Cover and chill overnight. Makes 4 cups.

Laura

Thanksgiving Dinner

2011-11-24T12:15:00.003-05:00

The menu was chosen partly by me and partly by the kids.

Cranberry Citrus Relish
Corn Bean Casserole
Sour Cream Potatoes
Classic Mac and Cheese
Roast Turkey (I'm not bothering with stuffing cause the kids don't like it and I don't like it enough to be worth it)
Mixed vegetables ( yes, straight out of the bag)
Pumpkin Pie (I make it with an egg crust instead of the basic cold water pastry)

Laura

Anchiote-rubbed Roast Pork Loin

2011-08-11T20:21:00.000-04:00

Achiote-rubbed Roast Pork Loin

1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis

Rub pork loin with achiote rub. Cover and refrigerate 4 hours.

Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160º.

Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.

Achiote Rub

2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil

Combine all ingredients. Store in refrigerator up to 2 weeks.

Mamey Coulis

(if mamey is unavailable, substitute mango)

2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt

Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.

Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.

Coastal Living, April 2007

Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.

Jason

"Classic" Macaroni and Cheese

2011-08-11T20:03:00.004-04:00

This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.

9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered

Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.

Cheese Sauce

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup buttermilk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese

Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.

Laura

Cream Sauce plus Variations

2011-07-02T19:13:00.003-04:00

Cream Sauce
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste

Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.

Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper

Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.

Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira

Cook in microwave as before.

Bommy

Cream Scones

2011-06-17T10:19:00.005-04:00

The British version of buttermilk biscuits. My kids love these, for some reason. The egg and cream give them a very nice texture. Be careful about rolling them too thin; otherwise they won't have nice pockets for butter and jam.

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream

Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).

Place on cookie sheet and bake for about 15 minutes.

Variations:

(Original from Fannie Farmer)

Add any sort of dried fruit or canned blueberries
For a more savory version, add grated sharp cheddar cheese
Tex-Mex - add chopped green chilies

Laura

Simple Chicken and Dumplings

2010-12-12T19:55:00.001-05:00

1 package of chicken breasts with ribs
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters

Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.

Laura

Chicken & Rice Bake, with Black Beans & Tomatoes

2010-10-24T19:38:00.003-04:00

I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!

1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne

Pre-heat oven to 350° F

Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.

Cucumber Dip

2010-03-31T19:32:00.002-04:00

An easier way to make Greek cucumber sauce, from my friend Sherri

1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste

Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.

Lemony Tuna and White Bean Antipasto Salad

2009-08-01T14:23:00.002-04:00

1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish

Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.

Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.

Serve with crusty French bread and white wine.

Martha

Pavlova

2009-07-19T12:04:00.002-04:00

Pavlova:
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)

Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.

Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries

Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.

Laura

Champagne Punch

2009-07-19T11:59:00.002-04:00

Use a large punch bowl with an ice ring.

Pour 2 bottles of champagne and 1 quart of soda water into a bowl. Add 1 cup of peach brandy. If a more distinct peach flavor is desired, add frozen peaches.

Replenish with champagne, soda, and brandy as needed.

Goppie

Gulya's Suppé

2009-07-19T11:48:00.002-04:00

1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed

Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.

Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.

Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.

Granduddie

Black Magic Cake

2009-03-28T15:49:00.002-04:00

1 3/4 cups flour
2 cups sugar
3/4 Hershey cocoa
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 vegetable oil
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, coffee, milk, oil, and vanilla. Beat at medium speed with a hand mixer for 1 minute. Batter will be thin. Pour into greased and floured 13x9x2 pan or two 9" cake pans. Bake at 350° for 35-40 minutes for oblong pan or 30-35 minutes for cake pans.

Jackie & Jason

Lemon Bread

2009-03-28T15:45:00.002-04:00

1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar

Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.

Martha

Glazed Carrots & Parsnips

2009-03-28T15:21:00.002-04:00

1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley

In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.

Laura

Jan's Coffee Cake

2009-03-28T15:07:00.003-04:00

Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.

1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon

Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.

Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.

Laura

Bourbon or Rum Balls

2008-12-23T19:39:00.003-05:00

2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar

Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Dessert Pizza

2008-12-23T19:31:00.002-05:00

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.

Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.

Laura

Cream Cheese Cupcakes

2008-12-23T19:23:00.005-05:00

8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt

Beat well, add 6 oz chocolate chips.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt

Sift together; and then add:

1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.

Martha

Chocolate Crispy Sticks

2008-12-23T19:16:00.002-05:00

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter

Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.

Glaze
1 square unsweetened chocolate
1 teaspoon butter

Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.

Granduddie

Cranberry Cheese Bars

2008-12-22T18:37:00.005-05:00

2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce

Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.

Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.

Martha

Crab in Baking Shells

2008-09-09T18:25:00.002-04:00

1 lb lump crabmeat
1/2 cup butter, melted
1/4 cup dry sherry or white wine
2 tsp Worcestershire sauce
4-5 drops hot sauce
Pepper to taste
Buttered bread crumbs
Paprika

In a heavy skillet, combine the first 5 ingredients, mixing very gently. Spoon the mixture into 4 individual seafood baking shells. Sprinkle each liberally with the breadcrumbs and lightly with paprika.

Bake in a 325 oven for 10-15 minutes until crumbs are lightly browned and the crab mixture is hot. Serve immediately.

GranDuddie

Cheddar Filled Beef Rolls

2008-08-28T18:36:00.003-04:00

1 ½ lbs ground beef
½ cup dry bread crumbs
2 tbsp Kraft Barbecue Sauce
1 egg
1/2 tsp salt
1 cup (4oz) shredded Cracker Barrel Cheddar Cheese
¼ cup dry bread crumbs
¼ cup chopped green pepper
2 tbsp water

Combine meat, bread crumbs, bbq sauce, egg and salt; mix well. Pat meat mixture into 14x8 inch rectangle on foil or waxed paper. Combine cheese, bread crumbs, green pepper and water; pat cheese mixture over meat. Roll meat jelly roll fashion beginning at narrow end. Chill several hours or overnight. Slice into 6 servings. Bake in shallow pan at 350°, 25-30 min.
6 servings

Auntie Bev

Hamburger Stew

2008-08-28T18:26:00.002-04:00

1 lb ground beef
1 tbsp olive oil
1 onion, sliced
1 ½ tsp salt
1/4 tsp pepper
1 tbsp steak sauce
1 can (19 oz) tomatoes
3 med potatoes, peeled & sliced
3 med carrots, sliced
2 stalks celery, diced
Split hot biscuits (optional)

Brown beef lightly in oil, stirring with fork to break up meat. Add onion & cook a few minutes longer. Add remaining ingredients, except biscuits. Bring to a boil & simmer covered 30 min or until vegetables are tender. Serve on biscuits. Serves 4 – 6.

Laura

A Man’s Barbecued Chicken (It’s good)

2008-08-18T18:23:00.002-04:00

2 tsp salt
1/4 tsp pepper
1-1/2 cup canned tomato juice
1/4 tsp cayenne pepper
1/4 tsp dry mustard
1 bay leaf
4-1/2 tbsp Worcestershire Sauce
3/4 cup cider vinegar
1 tsp sugar
3 cloves garlic
3 tsp butter
2-1/2 - 3 lb broiler fryer, quartered
3 med onions, thinly sliced

Early in the day or the day before, make barbecue sauce by combining in a saucepan the salt, pepper, tomato juice, cayenne, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and butter. Simmer uncovered, 10 min. Refrigerate about 1 hour and 30 min.

Heat oven to 425°. Arrange chicken, skin side down, in single layer in shallow open pan. Sprinkle lightly with some salt & pepper. Arrange onions on chicken, tucking a few slices under wings, legs. Pour on barbecue sauce. Bake uncovered basting often 1/2 hour. Turn, bake basting for 45 min or until fork can be inserted easily into legs.

Makes 4-6 servings.

Ed & Rhonda

Pisco Sour

2008-07-23T15:55:00.004-04:00

A family favorite from the years spent in Chile. Pisco is a distilled liquor (brandy) produced in the wine growing regions of Chile and Peru. If your local liquor store doesn't carry Pisco, a specialty store usually will.

2 oz. Pisco
2 tbsp sugar (superfine works best)
1/2 egg white
2 oz lime juice

Shake with ice pour into sugar rimmed glass add dash of angostura bitters.

Granduddie

Tartar Sauce

2008-07-11T16:52:00.004-04:00

1 cup mayonnaise
1/4 cup sweet pickle relish
1 tsp lemon juice
2 tbsp minced onion
2 tsp minced capers
dash of paprika
dash of black pepper
dash of dry mustard
salt to taste

Put all ingredients in a bowl and whisk together.

GranDuddie

Chicken with Avocado Lime Sauce

2008-07-09T12:02:00.003-04:00

1 bunch fresh cilantro, stemmed and chopped
6 tbsp lime juice
2 tsp finely grated lime zest
1 cup lemon juice
2 tbsp olive oil
2 tsp minced garlic, divided
Salt
8 boneless chicken breasts pieces
2 ripe avocados, peeled and seeded
2 green onions, finely chopped
Tabasco sauce
1 red pepper, quartered, cored, and seeded

In a medium bowl, combine cilantro, lime juice, lime zest, lemon juice, olive oil, 1 tsp of the minced garlic, and salt to taste. Remove 1/4 cup for use in the avocado sauce. Arrange chicken in a shallow dish and cover with the remaining cilantro mixture. Cover and marinate in the refrigerator for 2 hours.

In a large bowl, mash the avocados. Add the 1/4 cup cilantro mixture, green onions, the remaining 1 tsp minced garlic, salt, and Tabasco sauce to taste. Stir until well blended.

Preheat the grill to medium. Grill the chicken about 7 minutes on each side or until thoroughly cooked. Add the bell pepper to the grill halfway through. Place chicken breasts on the serving plate. Spoon the avocado sauce on top. Slice the red pepper in strips and place on top of the sauce. Garnish with tomato salsa.

GranDuddie

Saucy Short Ribs

2008-07-04T12:56:00.001-04:00

3 ½ - 4 lbs beef short ribs, cut into 2 inch pieces
1 bottle Heinz Barbeque sauce with onions
¼ cup honey
¼ cup orange or pineapple juice
2 slices pineapple, drained and cut into small pieces, or 1 Tbsp orange rind

Brown ribs in preheated 500°F oven, uncovered, for 30 min. Pour off fat.

Sprinkle with salt and pepper. Combine barbeque sauce with remaining ingredients and pour over ribs. Cover and return to 350 degree oven for 45 minutes. Baste well. Continue to bake an additional 15 minutes or until very fork tender.

Uncover, place under broiler for 5-10 min, turning frequently until well glazed and crusty.

If making ahead, remove ribs from the sauce after baking and chill separately. Then remove layer of fat that forms on top of sauce. Reheat meat in sauce for 15 minutes before serving. Serves 4-6.

Sarah & Jason

Lamb Osso Bucco from Piccolo Piccolo Ristorante

2008-07-04T12:39:00.006-04:00

Piccolo Piccolo was a favorite Pittsburgh restaurant, now closed. This recipe brings memories of Frank greeting us at the door, great meals, then Eddie, the grouchy bartender, serving grappa at the bar afterward.

1 ½ cups chopped carrot
1 ½ cups chopped celery
2 Tbsp margarine
¼ cup vegetable oil
1 (1 ½ - 2 lb) large lamb foreshank or 2 lamb hindshanks (can sub veal)
2 tsp salt
2 tsp fresh ground pepper
2 tsp garlic powder
1 cup flour
1 cup beef stock
1 cup dry red wine, preferably Burgundy or Chianti
1 cup marinara
1 long stem of fresh Rosemary, cut in half
1 tsp chopped fresh Italian (flat-leaf) parsley, plus garnish
2 cloves whole garlic, smashed with side of knife

In a pan, sauté carrots and celery in margarine until they begin to soften. Set aside. Heat oven to 300 degrees.

Pour vegetable oil into a skillet large enough to hold the shanks and heat on high until it is hot, but not smoking. Sprinkle lamb with salt, pepper, and garlic powder; dust with flour and sear on all sides in the skillet until golden brown. Place shanks in a roasting pan that will allow the liquid to be halfway up the side of the pan when it is added.

Reduce heat to medium and add sautéed vegetables and beef stock. Add the red wine and deglaze the pan, scraping up any brown bits on the bottom. Add marinara and blend. Put the resulting sauce in the roasting pan with the shanks. Add half piece of Rosemary, 1 tsp parsley, and the garlic cloves.

Cover and cook in the oven for 4 hours, basting every half hour. When lamb is tender, skim the oil from the drippings. Place shanks on a plate and garnish with defatted drippings, a pinch of parsley, and the remaining half piece of Rosemary. Serve with roasted potatoes or risotto. Serves 2.

Sarah & Jason

Marinated Mozzarella Brochettes

2008-07-04T10:26:00.004-04:00

1 lb marinated mini mozzarella balls*
½ lb (about 25) brine-cured black olives, pitted and halved (can sub Kalamatta olives)
8-12 oz jar roasted red peppers**, cut into ¾ inch squares
wooden party picks or toothpicks

Thread an olive half, a roasted pepper square, and a mini mozzarella ball onto each of the wooden picks. Arrange brochettes on a platter garnished with leaf lettuce or parsley.

*If marinated mozzarella is unavailable, combine ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 Tbsp white wine vinegar, ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme and marinate plain mozzarella balls or fresh cubes chilled overnight.

Sarah & Jason

Buffalo Chicken Dip

2008-07-04T10:22:00.003-04:00

2 cups cooked chicken, diced or chopped
4-8 oz Frank’s Buffalo Wing Sauce
12-18 oz cream cheese, softened
½ cup blue cheese or ranch salad dressing
2 cups shredded Cheddar cheese, divided
1 bunch of celery, washed and cut into sticks

Preheat oven to 350 degrees. In a large bowl, combine chicken, hot sauce, cream cheese, dressing, and 1 cup of cheddar cheese. Adjust amounts of hot sauce and/or cream cheese to make the dip mild, medium, or hot! Pour mixture into a greased baking dish and sprinkle with remaining 1 cup of cheddar cheese. Bake for 25-30 minutes until bubbly and cheese is melted.

Serve with celery sticks and crackers.

Sarah & Jason

Crème Brulee French Toast

2008-07-04T10:11:00.004-04:00

1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.

Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.

Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.

Laura

Moroccan Beef Kefta with Chopped Vegetable Salad

2008-07-04T10:04:00.003-04:00

For Beef Kefta

1½ pounds Ground beef
½ cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh coriander
3 teaspoon Finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoon Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½ teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Cayenne

For Chopped Vegetable Salad

1 Seedless cucumber, peeled and finely diced
1 large Tomato, seeded and finely diced
1 Green bell pepper, seeded and finely diced
1 Hot italian-style pepper, seeded and finely diced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon Olive oil, (up to 3)

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings.

Laura

Grilled Hamburgers

2008-06-24T10:24:00.004-04:00

Hamburgers on the grill were never like this!

2 lbs ground sirloin
4 shallots, minced
1-1/2 tbsp capers
5 tbsp dry red wine
1-1/2 tsp salt
5 tbsp grainy Dijon mustard
5 tbsp coarsely ground peppercorns

Mix the sirloin, capers, wine, and salt together in a large bowl until well combined. Divide the meat mixtures into 8 equal parts and shape each part into a hamburger patty.

Spread each side of the patties with 1 teaspoon of the mustard (2 teaspoons per patty), then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (again 2 teaspoons per hamburger). Let stand at room temprature for 30 minutes.

Prepare charcoal or wood chips for grilling.

Meanwhile, prepare the tomato-leek sauce:

4 tbsp butter
2 leeks, quartered and minced
5 ripe tomatoes, diced
3 tbsp cognac
2 tbsp fresh tarragon
3 tbsp cream
Salt to taste

Melt the butter in a saucepan over medium-high heat. Add the leeks and cook for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Stir in the Cognac, tarragon, cream, and salt to taste. Reduce the heat and simmer for 5 minutes and keep warm until ready to serve.

When the coals are hot, grill the hamburgers to desired doneness. Serve on a bed of the tomato-leek sauce or, if preferred, serve with the sauce alongside.

Makes 8 hamburgers.

Sarah & Jason

CHICKEN ENCHILADA SOUP

2008-06-22T18:16:00.003-04:00

1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can diced tomatoes
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken or shredded chicken breasts
1 1/2 c. water
1 can coconut milk
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1 tsp. Chipotle chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Serve with bowls for the chips and cheese, sprinkle them, along with paprika, over the soup once it has been served. Yield: 8 cups.

Laura

Cucumber Spread

2008-06-19T18:16:00.002-04:00

2 cups (1 pound) creamed cottage cheese
1 package (3 oz) cream cheese, softened
1 package (.56 oz) green onion dip mix
1/2 cup minced peeled cucumber
1/2 cup chopped watercress
1/2 tsp dill weed
chopped radishes

In a bowl, mix all ingredients except radishes. Chill at least one hour. Garnish with radishes and serve with crackers. Makes about 3 cups.

Mimi

Southern Cheese Grits

2008-06-19T18:06:00.003-04:00

1 cup stone-ground grits
4 cups boiling water
2 cups grated cheddar cheese
1 stick of butter
2 tsp garlic powder
hot sauce to taste

Preheat oven to 350 degrees. Stir grits slowly into salted boiling water. Skim any chaff. Return to boiling; reduce heat, cover and cook slowly, stirring occasionally until thick and cooked through, about 18-20 min. Slowly stir cheese, butter, garlic powder and hot sauce into cooked grits. Pour mixture into a lightly buttered casserole dish and bake at 350 degrees for 1 hour. Serves 4-6.

Jason

Taco Salad

2008-06-19T17:46:00.002-04:00

Brown about 1 pound ground beef, adding packaged taco seasoning as it cooks. Drain well and cool.

Salad ingredients: (amount varies depending on how many servings desired)
lettuce
sharp cheese shredded
tomatoes cut in wedges
onions
red pepper strips

Dressing:
1 cup olive oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 tbsp Worchestershire sauce
1 onion
salt

Mix dressing ingredients in a blender.

Mix salad in a large bowl, add hamburger & dressing. Mix Doritos through salad just before serving.

Jackie

Grandmother Basquins' Boston Brown Bread

2008-06-12T17:40:00.003-04:00

Another of Caro Basquin's traditional New England recipes.

1 cup yellow corn meal
1 cup rye meal or flour
1 cup graham flour/whole wheat
1 tsp salt
1 tsp baking soda ( bi carb)

Mix above together thoroughly

1 cup molasses to which one pint hot water has been added. Pour into meal and stir till smooth batter. Put in a greased tin ( a 3 lb. Crisco can is good.)

Cover the tin tightly and steam three hours-adding water as needed.

Margot

Grandma Webber's Plum Pudding

2008-06-02T11:57:00.003-04:00

Another of Lillian Webber's traditional English recipes.

2 lbs suet

Separate, remove skin and threads from suet. Cream with hands

2 lbs stale bread crumbs
1 lb sugar
1 lb currants

Mix the currants, sugar, and bread crumbs together.

Cut in pieces and dredge with flour:

2 lbs seeded raisins
2 lbs seedless raisins
1/2 lb citron
1/2 lb lemon peel
1/2 lb orange peel

Combine all of the above ingredients, then add:

2 grated nutmegs,
3 tsp cinnamon,
1-1/3 tsp clove
1-1/3 tsp mace,
6 tsp salt
1 doz beaten eggs
Sufficient grape juice (1 qt?) (or liquor) to moisten and hold together.

Mix thoroughly (Tradition has it that everyone in the household must stir at least once to insure good luck!)

Put in greased pudding molds-or bowls with lip- either cover with mold tight fitting lids or put a thick layer of flour over the tops and tie down firmly in unbleached muslin for cover.(I used greased coffee cans with muslin lining them)

Steam 6 hours in water on rack just to the top of bowls. Steam another two hours before serving.

This makes a TREMENDOUS amount. Grandma used to count on enough for every holiday through the year and for Christmas gifts. I often made ¼ and had plenty. Also I always made this by Thanksgiving so that it would be ready for Christmas dinner.

To serve: pour warm brandy over pudding and flame! Then serve with favorite hard sauce. Our family’s favorite was simply confectioners sugar, butter, and vanilla mixed well and chilled.

Margot

Italian Sautéed Beans

2008-06-02T11:08:00.005-04:00

1 cup roasted red pepper strips (1/4")
5 garlic cloves, coarsely chopped
2 tbsp olive oil
2 cans cannelini beans, washed and drained
1/4 cup white wine
1/2 tsp dried Italian seasoning
1/2 tsp sea salt
1/2 tsp pepper
6 fresh basil leaves

Heat the olive oil in a large skillet. Add the garlic and cook until browned. Add the remaining ingredients and cook 4-5 minutes. Cut the basil leaves into thin strips, then add to the skillet, cook for 1-2 minutes. Serves 6.

Goppie

Tuscan Style Chicken

2008-05-30T11:47:00.008-04:00

1 lb boneless chicken breasts
1/2 tsp sea salt
1/4 tsp pepper
2 tbsp olive oil
1 bag spinach leaves
1 cup sliced mushrooms
1 can diced tomatoes with basil, garlic, & oregano
4 oz sliced Mozzarella cheese

Season both sides of the chicken with salt and pepper. Put olive oil in a skillet, heat on medium high, then brown the chicken on both sides. Add remaining ingredients except cheese, cover and cook 4- 5 minutes. Remove the skillet from the heat, top the chicken with cheese slices, cover, and let stand until the cheese melts, 2-3 minutes. Serve with (Italian Sautéed Beans).

GranDuddie

Grandma Webber's Yorkshire Pudding

2008-05-26T16:51:00.007-04:00

This is an absolute must for an English Christmas Dinner with Roast Beef. Grandma Webber came to the USA in 1893 by way of Australia and England, bringing very traditional recipes with her.

1-1/2 Cups flour
2 tsp baking powder
2 eggs
1 cup milk
½ cup HOT beef drippings

Sift together flour and baking powder. Add beaten egg yolks and milk. Mix well. Fold in stiffly beaten egg whites.

Pour into shallow baking dish containing hot beef drippings. Bake in hot oven at 450 about 20 minutes.

Cut into squares and serve with roast beef!

Margot

Chicken Curry

2008-05-26T16:44:00.003-04:00

1/4 cup butter
1-1/3 cup chopped onion
1 cup diced green pepper
2 Tbsp curry powder
4 cups, diced cooked chicken
1 cup flour
6 cups chicken broth
1 tsp. salt

Sauté onion and green pepper in the butter and curry powder until soft. Add the chicken and lightly brown the chicken. Add flour and chicken broth, cook until the sauce reaches the desired thickness.

Serve over rice with condiments such as:
Major Grey's Chutney, chopped peanuts

GranDuddie

Potatoes, Green Peppers, Onions and Tomato Medley

2008-05-26T12:24:00.005-04:00

3 large potatoes, peeled and sliced thin
1 large green pepper, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 large fresh tomato, peeled and cut into cubes

In large electric skillet or frying pan add 1/3 cup of Crisco shortening. Warm oil and add all ingredients. Salt and pepper to taste. Cover and let fry until all ingredients are slightly brown. Stir with a spatula while turning ingredients over from the bottom. Eat while warm.

Patty

Grandmother Basquin's Ginger Bread

2008-05-15T21:01:00.004-04:00

Grandmother Basquin was born in 1881 in Woonsocket, Rhode Island, so her recipes bring a taste of trraditional New England cooking to our cookbook.

2-1/2 cups flour
1 tsp ginger
1 tsp cinnamon,
1/2 tsp ground cloves
1/2 tsp salt
1-1/2 tsp soda dissolved in 1 cup hot water
1/2 cup shortening
1/2 cup sugar
1 egg add to above
1/2 cup molasses
1/4 cup each Karo syrup and water mixed

Sift together the flour, ginger, cinnamon, cloves, and salt. Add the soda water and stir.

Cream the sugar and shortening together. Add the egg and molasses. Alternately add the Karo mix and the flour mix until all ingredients are blended. Bake at 325-350 for 35 minutes.

Margot

Lemon Squares

2008-05-13T15:55:00.003-04:00

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. lemon juice

Heat oven to 350°. Measure flour & blend thoroughly with butter & powdered sugar. Press into 8x8 baking pan - bake 20 min. Beat rest of ingredients together thoroughly. Pour over baked crust & bake and additional 20 min.

Martha

Danish Puff

2008-05-11T15:39:00.005-04:00

½ cup butter, softened
1 cup flour
2 tbsp water
½ cup butter
1 cup water
1 tsp almond extract
1 cup flour
2 eggs

Heat oven to 350º. Cut ½ cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture, mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.

Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.

Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.

Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.

Variations:
Instead of strips, dough may be shaped into a large circle.

Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.

Paula

Herbed Roast Leg of Lamb

2008-05-10T13:06:00.008-04:00

A 6 lb lamb leg
1 garlic clove
1 tsp salt
Freshly ground black pepper to taste
2 tbsp olive oil
1 tsp minced marjoram
1 tsp minced thyme
1 tsp minced rosemary
2 tbsp flour
1 cup dry white wine
1 cup water (optional)

Crush the garlic with the salt and pepper, then mix in the olive oil. Spread this on the fat side of the lamb leg. Sprinkle with the herbs and flour. Place the lamb (fat side up) in a roasting pan. Pour the wine and water into the pan. Roast in a 400F oven for 1 hour, then reduce the heat to 375 for about 1-1/2 hours. For well done, the internal temperature should be 180F. Baste frequently.

Bommy

Applesauce Stack Cake

2008-05-07T11:02:00.007-04:00

Applesauce Stack Cake is a West Virginia Heritage recipe. This particular version has been taken from several sources.

2 cups sugar
1 cup buttermilk
3/4 pound solid shortening
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
8 cups flour

2 quarts cold homemade applesauce

Mix all the ingredients except the flour and applesauce, by hand. Add the flour a small amount at a time, the dough has to be stiff.

Pinch the dough into 16 balls of the same size. There are 8 layers to a cake. Take cake layer pans and turn them upside down, greasing lightly. Roll out or press with hands each layer to the size of a cake pan, and put on top of the upside down pan. Bake at 450 degrees, 8-12 minutes until brown. Three cake pans in the oven at a time can be baked. While hot, stack each layer and spread with applesauce. Sprinkle the top layer with powdered sugar. Store in the refrigerator overnight for enhanced flavor. Makes 2 cakes, but this recipe can easily be halved for just one cake.

Martha

Atlas Mountain Meatballs

2008-05-05T16:54:00.006-04:00

For the meatballs you will need:
1 lb minced lamb
1 very finely chopped onion
4 cloves Garlic
Ground ginger, cinnamon, cumin, coriander to taste
Salt & pepper
Harissa to taste (Harissa Dressing)
Handful of pine nuts
One egg
1 ball mozerella, buffalo if possible, cubed

For the sauce you will need:
Olive oil
1 minced onion
Garlic to taste
1 can chopped tomatoes (without herbs or seasoning)
Sloosh of red wine to rinse out whatever the tomatoes came in
1 large red pepper
1 bunch coriander.
Salt & pepper

Mix up all the meatball ingredients and season to taste. You need to enclose a chunk of mozzarella inside each meatball. I find the best way is to flatten a lump of meat on your palm, put the cheese chunk on top then fold the meat around it, adding a bit more if necessary.

You probably won't use all the cheese and so will have to eat the rest. Oh dear what a shame.

Stick the meatballs in the fridge to firm up a bit.

OK, Sauce time.

Stick everything into a pan and soften it up. Oh, chop the pepper first. Then whizz it up into a rough sauce. When the meatballs are firm, braise them in the sauce.

Serve with couscous and a nice crisp white wine.

Laura

Banana-Nut Muffins

2008-05-05T16:45:00.001-04:00

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

Preheat oven to 400°. Grease a 12 muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center. Mix milk, egg, water, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened, do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 min.

Jeff

Buttermilk Biscuits

2008-04-27T10:33:00.002-04:00

2 cups flour
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda

A pastry blender is the essential tool for good biscuit making. Put the dry ingredients into a large bowl and mix. Add the shortening and cut it in with the pastry blender until the flour has the appearance of small pebbles.

Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.

Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.

Goppie

Cheese Sausage Balls

2008-04-07T19:31:00.002-04:00

10 oz grated cheddar cheese
3 cups Bisquik
1 lb of sausage (mild or hot)
½ tsp garlic salt
¼ cup milk

Combine Bisquik & cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of the milk to mixture. Once all is well-mixed, roll into one inch balls and put on ungreased cookie sheet. Cook at 325F for 25 minutes or until brown.

Martha

Chicken Calypso

2008-04-07T19:12:00.004-04:00

1-1/2 lb chicken breast cutlets
1-1/2 tsp cumin
1/4 tsp black pepper
Olive oil cooking spray
1/4 cup molasses
1/4 cup green onions, sliced
1 tbsp Gourmet Garden Cilantro herb blend (paste)
3 tbsp hot relish such as Wickles
Juice of one lime

Spray frying pan with cooking spray and heat to medium high. Sprinkle both sides of the chicken cutlets with cumin and pepper. Cook chicken 5-6 minutes on each side.

Combine the remaining ingredients in a medium bowl. Add the cooked chicken, turning to coat evenly. Cover with foil and let stand 5 minutes. Serve the chicken and the sauce.

GranDuddie

Pork Adobo

2008-03-25T19:28:00.002-04:00

2 lb pork, cut into cubes about 2” square
4 cloves minced garlic
1/2 cup vinegar
2 cups water
2 tbsp oil
2 tbsp soy sauce
1 bay leaf
Salt & pepper to taste

Cut up pork and mix with other ingredients. Boil covered until pork is tender. Remove cover and allow to pan fry until moisture evaporates almost completely. Stir often to prevent burning. Serve with rice. Serves 6.

Martha

Beef Stroganoff

2008-03-25T17:00:00.002-04:00

2 lb of beef cut into 2.5” by 1” strips
1 tbsp minced onion
4 tbsp butter, divided
½ lb mushroom caps
Salt
Nutmeg
½ pint sour cream

Sauté onion in 2 tbsp butter in a heavy skillet until it is yellow. Add beef. Meat cooking time varies with the quality of meat used – about 20 min for round steak to 5 min for fillet. Cook, turning frequently to brown on all sides. Set aside.

Sauté mushroom caps in 2 tbsp butter. Cook 5 minutes. Season to taste with salt and a trace of nutmeg. Add to beef. Add the sour cream. Season delicately to taste. Serve with brown or wild rice.

This can be prepared with left-over beef roast. Cut roast in neat strips, remove all fat. Add to onion, but cook no further. Add cooked mushrooms and sour cream, then heat to serve.

Norma

Veal with Paprika

2008-03-20T16:10:00.004-04:00

2 veal scallops
1 medium onion, thinly sliced
1 shallot, minced
1 medium tomato, diced
1 tsp Hungarian sweet paprika
1/2 tsp Hungarian hot paprika
1/2 tsp dried marjoram
Olive oil

Heat several tablespoons of olive oil in a large skillet over medium heat. Add the onions and cover. Cook until the onions are soft, stirring occasionally. Add the shallots and sauté until golden. Transfer the onions and shallots to a bowl, leaving the oil in the skillet.

Pound the veal scallops if necessary, then sprinkle them with salt and pepper. Add the scallops to the skillet and sauté until browned, about 1 minute per side, adding more oil if necessary. Remove the veal from the skillet and return the onion mixture to the skillet. Add the diced tomatoes, the paprikas, the marjoram, and some water. Stir while this simmers for 5 minutes, scraping the brown from the bottom of the skillet. Add more water if necessary. Return the veal and any accumulated juices to the skillet and simmer for one more minute, turning the veal to coat it. Serves 2.

Goppie

Shrimp Casserole

2008-03-20T15:49:00.002-04:00

Prepare this ahead of time, go to the beach for the day, then cook in a short time for the sunburned crowd.

4 tbsp unsalted butter (1/2 stick), melted
2 tsp minces garlic
1/4 cup minced scallions
1/2 cup coarsely chopped mushrooms
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 pound large shrimp, off the shell
1 cup fresh bread crumbs
1/4 cup dry white wine

In a large bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper, and 1 tbsp of the olive oil. Add the shrimp and toss well to mix. You can do this some hours ahead of serving time and keep in the refrigerator until you are ready to cook.

In another bowl, toss the bread crumbs with the remaining 1 tbsp of olive oil.

Pre-heat the oven to 425F. Place the shrimp mixture in a shallow baking dish, sprinkle the bread crumbs on top, and pour the wine over them. Place the dish in the oven and bake for 10 minutes, or until the top is brown and the shrimp are cooked. Serve immediately.

GranDuddie

Vicky’s Fettucine

2008-03-20T14:07:00.002-04:00

1/2 cup butter melted or softened
1 cup canned tomatoes, cut up
2 tbsp chopped parsley
1/2 cup parmesan cheese
A few twists of the pepper grinder
1 cup whipping cream (may substitute evaporated milk)

Combine all ingredients and toss with 1 pound cooked fettucine. Serve with Vicky’s Chicken Piccata

Vicky

Vicky’s Chicken Piccata

2008-03-20T13:59:00.002-04:00

1/2 cup flour
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground pepper
8 boneless chicken breast filets
2 tbsp butter
1 tbsp veg oil, divided
1/2 cup fresh lemon juice
3-6 tbsp well-drained capers

Combine flour, oregano, salt & pepper in a pie pan. With a meat mallet, pound filets on both sides to flatten them to 1/4” thick (or buy special thin-cut filets). Heat 1 tbsp butter & 1/2 tbsp veg oil in a large skillet over low heat. Dredge 1/2 the chicken in flour mix & place in skillet. Cover & cook 5 min (low to med heat). Remove cover, increase heat to med & cook until chicken is lightly browned & firm, 3-5 min on each side. Remove to heated platter. Add remaining butter & oil and cook remaining chicken. Add lemon juice to skillet & cook 1 min over high heat, stirring & scraping pan bottom with a wooden spoon. Stir in capers & pour over warm chicken.
Serve with Vicky’s Fettucine. Serves 8.

Vicky

Pork Tamale Pot Pie

2008-03-20T13:49:00.003-04:00

The Pork Mixture
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons vegetable oil
1 to 1 1/2 pounds lean ground pork
15-ounce can tomato sauce
16-ounce package of frozen corn, thawed
1 tablespoon ground cumin
1/2 teaspoon ground allspice
2 teaspoons chili powder
1/2 teaspoon chipotle powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to taste
1 tablespoon yellow cornmeal

In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.

The Topping
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons double-acting baking powder
3 tablespoons unsalted butter, melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated Monterey Jack
4-ounce can green chili peppers, drained and chopped

Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.

Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more. Let cool slightly before serving.

Laura

Bourbon Pecan Pie

2008-03-13T12:07:00.001-04:00

3 eggs
1 cup dark brown sugar
1 cup light corn syrup
2 Tbsp butter
1 tsp vanilla
1-2 (or 3-4) Tbsp bourbon
1 ½ cup coarsely chopped pecans
1 unbaked piecrust

Beat the eggs slightly. Add sugar, corn syrup, melted butter, vanilla and bourbon. Stir to blend. Stir in pecans and pour into pie shell. Cover the edge with foil so it does not brown too fast. Place in a 350F oven and bake for 25 min. Remove foil and bake another 25-30 min or until done in the center (insert a knife halfway between the center and the edge. If it comes out clean, the pie is done.) Cool before slicing.

Martha & Sarah

Pea Salad

2008-03-12T10:08:00.001-04:00

1 (10 oz) pkg peas, cooked slightly
1/3 cup chopped celery
4 green onions, chopped
10 slices of bacon, cooked and crumbled
½ cup sour cream
salt & pepper to taste
1 cup cashews, chopped

Let peas cool a little and drain off any remaining liquid. Mix in with the peas, celery, green onions, bacon and sour cream. Refrigerate. Add the cashews immediately before serving.

Laura

Great Grandmother Saylor's Date Sandwiches

2008-03-11T13:23:00.004-04:00

A Christmas favorite!

Filling
1 lb dates
1 cup water
1 cup brown sugar

Cook over low heat until smooth, stirring often. It may be necessary to add a little more water from time to time. Remove from heat and add:

1 cup nuts
1 tsp vanilla

Dry Mixture
Blend together:

2 cups quick oats
1/2 tsp soda
1 cup flour
1 cup shortening
1/2 tsp salt
1 cup brown sugar

Blend well and place 1/2 in a greased 9x13 pan, patting down firmly. Spread filling evenly over dry mixture and cover with remaining dry mixture, pressing slightly into filling. Bake in 325° oven for 20 min or until slightly brown. Let cool and cut into squares.

Auntie Bev

Sour Cream Potatoes

2008-03-10T19:04:00.001-04:00

8 medium red potatoes
1/3 cup chopped onion
1/3 cup melted butter
1 cup (4 oz) shredded cheddar cheese
2 8-oz cartons sour cream
Salt and pepper to taste

Cook potatoes in boiling water until tender (about 30 min). Drain, cool slightly & cut potatoes into ½ inch cubes. Saute onion in butter until tender. Combine potatoes, onion, & remaining ingredients in a large bowl; mix gently. Spoon potato mixture into a lightly greased 12x8x2 inch baking dish. Bake at 350F for 30 min or until bubbly.

Sarah

Mexican Spaghetti

2008-03-10T16:03:00.003-04:00

1 large onion, chopped
2 garlic cloves
1 tbsp olive oil (or more)
1 - 14 oz can chicken broth
1/4 cup water
1 - 24 oz can whole tomatoes
10 oz spaghetti, broken
1-1/2 cups picante sauce
1 tsp ground cumin
2 cups cooked chicken, cubed
1 cup grated Cheddar cheese

In large skillet over medium heat, sauté onion and minced garlic in olive oil. Cook about 5 min. Add water, broth, and tomatoes with juice. Add spaghetti, broken into pieces. Break up tomatoes with spoon. Add picante sauce & cumin - simmer covered until spaghetti is cooked and most of the liquid is absorbed. Add chicken and spoon into casserole dish sprayed with cooking spray. Sprinkle cheese on top. Bake covered 350° for 15-20 minutes until cheese is melted. Serves 6.

Martha

Chicken Parmesan

2008-03-09T16:08:00.002-04:00

4 boneless chicken breasts
6 tbsp olive oil, divided
3 cloves minced garlic
1 onion minced or chopped
1 lb 4 oz can tomatoes
1&1/2 tsp salt
1 (8 oz) can tomato sauce
1/4 tsp thyme
1 egg
1/2 cup grated Parmesan cheese
1/4 cup packed dried bread crumbs
1/2 lb mozzarella cheese

In 3 tbsp hot olive oil, sauté garlic & onions until golden. Add tomatoes, salt, pepper, breaking up tomatoes with spoon, simmer uncovered 10 min. Add tomato sauce, thyme, simmer uncovered 20 min.

Beat egg well. Combine bread crumbs & 1/4 cup Parm cheese. Dip each chicken piece into egg then crumbs, sauté in 3 tbsp olive oil until golden on both sides. Set pieces side by side in baking dish 12x8x2.

Heat oven to 350°. Thinly slice the mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange mozzarella on top, spoon rest of tomato mixture on. Sprinkle with 1/4 cup Parmesan. Bake uncovered 30 min. Makes 4 generous servings.

Rhonda & Ed

Deviled Pecans

2008-03-08T17:04:00.002-05:00

2 oz. butter
2 tbsp soy sauce
1 tsp salt
Tabasco sauce to taste
1 cup pecans

Melt butter in skillet over low heat. Stir in soy sauce & Tabasco. Add pecans & salt. Blend well. Place in baking pan in 400° oven for 20 min. Drain & serve.
(When done, these may look like they are burned, but they’re not)

Paula

Platt Cakes

2008-03-08T16:22:00.004-05:00

This Swedish inspired recipe makes a frequent appearance on Christmas morning. One recipe doesn't go very far in a hungry family, so multiply 2 or 3 times to fit your audience.

1 egg
1/4 cup half & half cream
1/2 cup milk
1/2 cup flour, sifted
1 tsp baking powder
1 tbsp sugar
1/4 tsp salt
2 tbsp melted butter

Beat egg slightly, add milk and cream. Beat until well blended, then mix in the sifted flour, baking powder, sugar & salt. Add melted butter. Cook in a hot greased pan until brown on both sides. If possible use a platt cake pan, which has compartments about 2" in diameter.

Bommy

Prosciutto Pinwheels

2008-03-08T14:59:00.003-05:00

2 cups finely grated Gruyere or Provolone, or mix of both
2/3 cup Dijon mustard
¾ pound thinly sliced prosciutto
2 puff pastry sheets (from one 17 & ¼ oz package frozen puff pastry)

On a lightly floured surface, roll one sheet of puff pastry into a 14 inch square. Brush surface of pastry with half of Dijon mustard. Place half of prosciutto evenly on top of pastry, to within ½ inch of edges. Top with half of the cheese. Roll pastry jelly-roll fashion into a log, pinching seams and tucking under to bottom of log, and wrap in wax paper. Make another roll in same fashion. Chill pastry logs, seam sides down, until firm, at least 3 hours & up to 3 days.

Preheat oven to 425F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½ inch thick pinwheels and arrange, one inch apart on baking sheets. Bake until golden, 10-15 minutes. Transfer to rack and cool slightly. Serve warm. Makes about 40.

An alternate method is to leave off the mustard, and mix fresh chopped sage (about 2-3 tbsp) in with the cheese layer.

Martha

Vegetables with Harissa Dressing

2008-03-07T18:04:00.005-05:00

The Vegetables
Cherry tomatoes, halved
Eggplant
Squash (one type or a variety)
Red pepper
Yellow pepper
Onion
1 or 2 cloves of garlic, crushed
3 tbsp olive oil
Handful of fresh basil leaves
Salt & pepper

5 oz couscous
9 oz boiling vegetable stock or bouillon
2 oz firm goat cheese (Feta)

Black onion seeds (optional)

Choose enough vegetables for 4 people. Cut the eggplant, squash, peppers, and onion into 1 inch cubes. Toss the vegetables together with the oil, basil leaves, and salt & pepper. Then spread them out on a roasting tin (jelly roll pan) and put in a 425F oven for 30-40 minutes.

Towards the end of the vegetable cooking, prepare the couscous. Put the couscous in a large heat proof bowl and pour in the stock, season with salt and pepper, then stir with a fork. After 5 minutes, it should have absorbed all the stock, and have softened.

Harissa Dressing
1/2 cup olive oil
1 rounded tsp cayenne pepper
2 tbsp ground cumin
2 heaping tbsp tomato puree
4 tbsp lime juice (about 2 limes)

Whisk all the dressing ingredients together.

You can serve hot by stirring together the couscous, vegetables, and cheese, adding the harissa dressing to taste.

As a salad, let the couscous and vegetables cool. Fork together the couscous and cheese in a large bowl, then layer the vegetables over the couscous. Put salad leaves on top, then dribble the dressing on and sprinkle with the black onion seeds. Serves 4.

Laura

Parsley Potatoes

2008-03-07T16:24:00.003-05:00

1&1/2 pounds small red skin potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.

Heat a large skillet over med-high heat; add oil. Sauté onion and garlic for 5 min or until tender. Add broth and 3/4 cup parsley; mix well. Bring to boil. Place the potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered until potatoes are tender.

With a slotted spoon, remove potatoes to a serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Jeff

Chocolate Crispy Sticks

2008-03-06T19:15:00.006-05:00

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour & pecans, stirring until well blended. Turn into pan, bake 20 min. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 tbsp heavy cream
1/4 tsp vanilla extract
2 tbsp soft butter

Blend all ingredients. Spread over cookie layer. Chill at least 10 min.

Glaze
1 oz German chocolate
1 tbsp butter

Melt choc and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 min. With sharp knife, cut into 18 sticks.

GranDuddie

Sautéd Shad Roe

2008-03-06T18:48:00.007-05:00

In the spring, shad come up the rivers to spawn, so this is a favorite springtime treat. The roe comes in a "set" which has two sacs containing the eggs. The membranes around the sacs are fragile, so handle them carefully.

1 shad roe set
6-4 slices of bacon
Butter
Salt & pepper

Fry 4-6 slices of bacon in a non-stick skillet. Put the bacon aside, pour off some of the grease, add a tablespoon of butter, then carefully put the roe sacs into the hot oil. Flavor with salt and pepper. Sauté at medium heat for 5 to 7 minutes on each side depending on the size of the sacs. Use the bacon slices as garnish. Serves 2.

GranDuddie

Susan’s Rosemary Chicken

2008-03-05T18:13:00.003-05:00

Boneless skinless chicken breasts
Flour
Equal parts: butter, Worcestershire sauce
Equal parts: parmesan cheese, breadcrumbs
Black pepper to taste
Rosemary to taste

Coat chicken breasts in flour, melt butter & Worcestershire sauce together in frying pan and lightly brown chicken breasts. Mix remaining ingredients together and dredge browned chicken breasts in the mix. Bake in shallow pan at 350° for 30-40 min. Serve with rice.

Martha

Bourbon or Rum Balls

2008-03-04T13:26:00.002-05:00

2-1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon or rum
3 tbsp cocoa
2 tbsp white corn syrup
1 cup confectioner’s sugar

Combine wafer crumbs & pecans. Put remaining ingredients in a bowl & beat. Pour over dry ingredients & mix well. Roll into 1 inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Reuben Casserole

2008-03-04T13:19:00.002-05:00

8 oz noodles, cooked & drained
1/2 lb corned beef, chopped
2 tbsp butter or butter substitute
1 (16 oz) can sauerkraut, drained
1 (8 oz) bottle Thousand Island dressing
1 tbsp caraway seed
2 cups rye croutons
1&1/2 cups (6 oz) shredded swiss cheese

Combine noodles, meat and margarine, mix lightly. Spoon into 12x8 inch baking dish. Combine sauerkraut, dressing and caraway, mix lightly. Spoon over noodle mixture. Bake at 350° for 25 min. Top with croutons and cheese; continue baking 5 min or until cheese is melted. Serves 6-8.

Auntie Bev

Cachelos

2008-03-03T17:54:00.001-05:00

2 pounds potatoes, peeled
2 tbsp olive oil
2 cloves garlic, peeled & chopped
2 tbsp hot paprika

Boil potatoes in salted water for 20 min. Meanwhile heat oil & sauté garlic until brown, taking care not to burn. Remove from heat & stir in paprika. Drain potatoes & return them to pan, pour mixture over them while still hot. Keep on low heat 2-3 min, shaking pan, until potatoes turn deep red.

Martha

French Silk Chocolate Pie

2008-03-03T16:28:00.002-05:00

½ cup butter
¾ cup sugar
1 oz. unsweetened chocolate
2 eggs (can use pasteurized egg substitute)
1 tsp vanilla
1 baked pie shell

Melt chocolate over hot water and cool it. Cream butter. Gradually add sugar and blend in chocolate. Add vanilla and eggs, one at a time. Cream very thoroughly and put into pie shell. Chill 1-2 hrs and top with whipped cream. Tip: a double recipe fills pie shell more completely.

Paula

Astoria Red Chocolate Cake

2008-03-03T14:27:00.003-05:00

½ cup shortening
1 & ½ cup sugar
2 eggs
2 heaping tablespoons cocoa
2 oz red food coloring
1 cup buttermilk
2 & ¼ cups of cake flour
1 tsp vanilla
1 tsp salt
1 tsp soda
1 tbsp vinegar

Cream shortening, sugar & eggs. Make paste of food color & cocoa. Add paste to creamed shortening. Add buttermilk alternately with sifted flour & salt. Add vanilla. Hold vinegar over bowl, adding soda to vinegar, then add mix to cake & blend. Divide into two 8-inch cake pans. Bake in a 350F oven for 24-30 min. Cool on rack. Split layers with coarse thread & frost 4 layers.

Frosting:

3 tbsp flour
1 cup milk
1 cup sugar
1 tsp vanilla
1 cup butter

Cook flour & milk until very thick, stirring constantly. (In microwave, cook 5 minutes, stirring every minute.) Cool. Cream sugar & butter plus vanilla until very fluffy. Add to cooled mixture & mix until well blended. Should be consistency of whipped cream. Frost the 4 cake layers.

Laura

Chicken Mingo Flats

2008-03-01T13:19:00.005-05:00

This recipe had its origin on a winter's day when no one wanted to go off the mountain to a grocery store, and so what was on hand was put together.

9 boneless, skinless chicken breasts
10-12 carrots cut into 2-3 inch julienne strips
3 leeks, sliced
12 oz mushrooms, thickly sliced
Basil, salt, pepper, Wondra flour
2 Tbsp butter
¼ cup olive oil
2 cans chicken broth

Prepare the vegetables. Sprinkle the chicken with basil, salt, pepper, & flour on both sides. Heat the mixture of butter & olive oil in a large, deep skillet that can be covered, then sauté the chicken until brown on both sides. Add chicken broth. Layer mushrooms, leeks, & top with carrots. Cover & simmer 1.5-2 hours.

Bommy

Shrimp with Basil & Tomatoes

2008-03-01T12:56:00.002-05:00

1 lb shrimp, shelled
1 large garlic clove
3 tbsp olive oil
2 tbsp brandy
1 can diced tomatoes (15 oz)
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped

Heat (medium) the oil in a large heavy skillet, sauté the garlic until golden, then add the shrimp and cook for one minute. Add the brandy and ignite. Add the tomatoes with salt and pepper to taste. Simmer until the shrimp are done, about one minute. Add the herbs and serve over rice. Serves 2.

GranDuddie

Curry Melts

2008-02-29T13:46:00.002-05:00

1 cup black olives, chopped
1/2 cup mayonnaise
1/2 cup chopped onion
1&1/2 cup grated cheddar cheese
1/2 tsp salt
1/2 tsp curry
1 pkg English muffins

Combine olives, mayonnaise, onion, cheese, salt & curry. Toast muffin halves. Spoon curry mixture onto toasted muffin halves. Place on cookie sheet & bake/broil until cheese is melted. Cut muffin halves into quarters. Serve as appetizers.

Sarah & Jason

Sausage Apple Ring

2008-02-29T12:37:00.002-05:00

2 lb sausage, cooked and crumbled
2 eggs
1 ½ cups cracker crumbs
¼ cup onion (minced)
½ cup milk
1 cup diced apple

Mix ingredients together and mold into a ring. Bake on a cookie sheet at 350º. May half bake the day before. Serve with scrambled eggs and broiled fruit.

Norma

Parmesan Balsamic Dressing

2008-02-29T12:07:00.002-05:00

1 garlic clove
1/2 tsp salt
2 tbsp balsamic vinegar
1 tsp lemon juice
3 tbsp fresh basil, minced
1/4 cup finely grated parmesan cheese
1/4 tsp pepper
1/2 cup olive oil

Mince the garlic, then mash to a paste with 1/4 tsp of the salt. Whisk together with the vinegar, lemon juice, basil, pepper, and cheese. Add oil slowly, whisking until thoroughly blended. Makes about 2/3 cup

Jim H.

Southwestern Salad

2008-02-28T14:44:00.003-05:00

2 12 oz. pkg. frozen shoe peg corn
1-2 medium tomatoes, chopped
¾ cup chopped cucumber
¼ cup chopped onion

Combine ingredients in a large bowl.

Sauce:
½ cup sour cream
4 Tbs mayonnaise
2 tsp. salt
½ tsp. pepper
2 Tbs vinegar
½ tsp. dried mustard
½ tsp. celery seed

Combine sauce ingredients, then pour over salad, mix. Let stand before serving.

GranDuddie

Flounder with Leeks

2008-02-28T13:33:00.004-05:00

4 flounder fillets
Olive oil
2 leeks, sliced
1 large garlic clove, minced or pressed
2 tsp dried thyme
1 cup vegetable bouillon
1/2 cup dry white wine
1 can diced tomatoes (15 oz)
Salt & pepper

Heat 1-2 tablespoons of olive oil in a heavy skillet. On medium heat, sauté the sliced leeks and garlic until tender, about 5 minutes. Add the thyme, bouillon and wine and bring to a boil. Add the can of tomatoes (including the liquid) and let the sauce simmer until thickened. Add salt and pepper to taste.

Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.

Goppie