Grilled Hamburgers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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