Radish Dressing

This recipe began as a need to use up my radishes, my carrot row markers, that come to age quickly and suddenly inundate my late spring garden with roots ready to harvest. Spicy as they are, my plan was to create a salsa or a relish, but I ended up making the most wonderful and sustainable Spicy Salad (recipe to follow), and consider this recipe to be the dressing.

Ingredients
12 Radishes, quartered and then thinly sliced
1/4 cup Raspberry Vinegar
1/2 cup olive oil (or more to taste)
1 to 2 Tablespoons lemon juice
A couple pinches of salt
1 teaspoon oregano
( I bet mint might work REALLY well too! Just might try it this weekend!)

Process

1. Pare radishes, and the cut into quarters.
   
2. Into a medium water tight container (trust me, use a lidded Tupperware or it's like), cut 1/4 radishes into thin slices.
   
3. Combine remaining ingredients and stir. Put the cap on and shake. Put it in the refrigerator and walk away. Come back and stir it, recover and chill some more. You get the drift, let it marinate and agitate it often. You will use this later over and awesome sustainable salad mixture.
   

Simple Fried Chicken

Ingredients
4 rinsed, boneless, skinless, thinly-filleted chicken breasts

3 eggs, scrambled in their own bowl

2 cups Panko flakes, and a bread pan, tossed with:
1 T Basil
1 T Oregano
a generous pinch of salt

olive oil, enough to cover 1/4" of pan of choice

Process

1. Prepare chicken according to directions and set aside on a plate.
2. Heat oil in pan you will fry chicken in. Oil is ready when, small amount of water flicked off finger, sizzles into pan.
   
3. Submerge one chicken piece in egg mixture.
   
4. Drip off and then dredge into Panko mixture.
   
5. Drop chicken piece flat side down into hot oil pan.
   
6. Fry, flipping once, until finished. Keep warm in oven if you need to fry a second batch.
7. Serve with a side salad, or a garnish of Ranch Dressing.
   

*Also very good as a "Second Day Salad" (recipe to follow).

Fritatas!

I'm making a Fritata tonight, and it is the first of this gardening season, so it looks like it is time to post. This is a family favorite and exceptionally handy tonight with 2 hard working men in the house who also need breakfast bright and early in the morning. This is SO SIMPLE and so versatile for breakfast lunch or dinner!!! You decide the ingredients and don't have to use cheese - or egg yolks. Very versitile and excellent for using up extra veggies from the garden!

Ingredients:
glass pie pan
2 TBS olive oil
6 eggs (lightly scrambled). Start with 6, if not enough to cover at end, make sure you have a few extra on hand.
onions
cheese (shredded, crumbled or even curds)

your choice of hard veggies:
onions, squash, broccoli, beans, etc.

your choice of soft veggies:
peppers
herbs
tomatoes

Process:

1. Preheat oven to 425o.
   
2. Slice or dice your hard veggies and layer on bottom of pan (no more than 1/2 high.) Cook for 25 to 20 min , stirring once, or until browning or caramelizing.
   
3. Remove from oven.
4. Sprinkle with 1/2 cheese, and add 1/2 the 6 eggs. Layer soft veggies on top but not to lip of pan.
   
5. Cover with remaining cheese. Pour eggs over - making sure the contents are covered (wet).
6. Bake uncovered for 20 to 30 min., until browning on edges, and center is solid and not wobbly.

Super Easy Fish Tacos

I made this tonight - great for the kids, healthier choice than fish sticks with tartar, and made a wonderful salad when I omitted the wrap for myself.

Ingredients
Frozen fish sticks
1 small (10 oz.) bag thin cut cabbage/coleslaw mix
3 + tablespoons Mayo
1 tablespoon lime juice
Fresh salsa (I used Sisters Salsa) or pico de gallo
Small tortillas or soft taco wraps

Process
1. Cook fish sticks according to directions.
2. In a medium bowl, combine mayo and lime juice. Toss in coleslaw and mix. You may need to add more mayo and lime juice, but not too much as it is not to be the wet consistency of coleslaw.
3. In wraps or in a bowl if you want to omit the wrap, place some of the cabbage mix.
4. Next place cubes of fish sticks.
5. Dab a bit of salsa on top.
Wrap it up and eat it.

Yum!

Pork Schnitzel (Milanese)

My sister Mush just sent me this recipe.

The 2 cups of oil called for in this recipe may seem like a lot, but they're necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a Dutch oven is essential. (When Dick cooks this, he uses a deep pan and cooks a few at a time). In lieu of an instant-read thermometer to gauge the oil's temperature, place a fresh (not dry) bread cube in the oil and start heating. When the bread is deep golden brown, the oil is ready. (It's really fool proof!)

Ingredients:

7 large slices high-quality white sandwich bread, crusts removed, cut into 3/4 inch cubes (about 4 cups)

1/2 cup unbleached all-purpose flour

2 large eggs

2 cups plus 1 tablespoon vegetable oil (we use canola oil because it's a little lighter)

1 pork tenderloin (1 1/4 pounds) trimmed of fat and silver skin and cut on angle into 4 equal pieces (Veal or chicken cutlets can be used as well)

S and P

1 lemon cut into wedges (not necessarily needed if making Milanese)

2 tablespoons fresh parsley leaves (also not needed if making Milanese)

If making Milanese (like we do) you will also need

Baby Arugula

Red Onion

Sweet cherry or grape tomatoes

(lemon if desired)

Process:

1. Place bread cubes on large microwave-safe plate and nuke on high for 4 minutes, stirring well halfway through cooking time. Microwave on medium until bread is dry and few pieces start to lightly brown, 3-5 minutes longer stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 c crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork (veal or chicken) between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with S and P. Working with one cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with breadcrumbs, pressing on crumbs to adhere. Let coating dry 5 minutes.

3. Heat remaining 2 cups oil over medium-high heat. When hot, lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1-2 minutes per side. Transfer cutlets to paper towel lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately

4. To make Milanese style, top cutlets with arugula, red onion, and cherry tomatoes which has already been tossed with extra virgin olive oil. (Sometimes Dick will drizzle a little balsamic vinegar or lemon on His. I like mine a little plainer.)

Mmmmmm, mmmmmm, good! (And healthy to boot!)

Pioneer Woman's Recipe Index

I am in love with Pioneer Woman. OK, since I have never met her, guess I am in love with her unending wit, scrumptious recipes (many of which I use and some I have posted on my own blog), and most recently her Smartypants quizzes. It occurred to me today, after she posted her Lemon Baked Pasta recipe which I am making tomorrow, that I would give her a shout out (as if there is someone who doesn't know of her already) and post her Recipe Index here, so that all can access it at any time. Please go browse the wonders recipes that she beholds, it is well worth the visit. Your taste buds will tingle, your waist will expand, and your heart will thump (maybe a bit closer to it's end!) because of all the butter! And if you get a chance, go give her blog a look see - you'll love it! http://thepioneerwoman.com

Slow Cooker Sandwiches

Passing the link along from another blog I follow, I JUST got off the phone with SP asking what we should do for dinner. I just returned from vacation, am busy unpacking the car and getting laundry done, have appointments this afternoon, followed by the first baseball game of the season for Puckstopper. There is no time to get much done, since my afternoon project, if time allows, is to plant some seeds with Daughter. Anyway, this lovely link below will bring you to 14 different recipes for slow cooker sandwiches!
Click this link below to get the the Better Homes and Gardens website about the sandwiches.
Simple Slow Cooker Sandwiches

But here you will find the 12 different sandwiches and links to their recipes:
Sloppy Chicken Joes
Apricot Pulled Pork Hoagies
Caramelized Onion, Walnut and Cilantro Chicken Salad (can you say YUM!?)
Southwestern Shredded Beef Sandwiches
Pulled Pork with Root beer Sauce (Puckstopper will love this)
Tangy Barbecue Beef
Pork and Slaw Barbecue Rolls
Easy Chicken Rarebit (oh my I am craving cheese again)
Cuban Pork
Slow Simmering Barbecue Sandwiches
Five Spice Pork Au Jus
German Style Pork Sandwiches

Ricotta Salata

This was the other cheese recipe from the Portland Press Herald Article

Ingredients
1 1/2 to 2 pounds ricotta
1 tablespoon kosher salt (if using store-bought ricotta)

Process

1. Wrap ricotta in cheesecloth and tie ends together. Hang over a bowl for 20 to 30 minutes to allow whey to drain off.
   
2. Place on a plate or in a bowl and put a weight, such as a large can, on the cheese. Refrigerate for three days, or until the ricotta is very firm.
3. Preheat oven to 200 degrees.
   
4. Line a baking pan with parchment. Unwrap the cheese and place it on the parchment paper.
   
5. Bake for 6 hours, or until the cheese is firm and dry.
6. Cool completely and then wrap in plastic. Refrigerate for up to three weeks.
   

Use as you might other hard Italian cheeses such as Romano or Parmesan Reggiano.

Home Made Ricotta

WHOLE MILK RICOTTA

This recipe was just published in the Portland Press Herald.

Ingredients
1 gallon whole milk, pasteurized or raw
1 teaspoon citric acid
1 teaspoon salt

Process

1. In a large stockpot, combine milk, acid and salt.
   
2. Heat to 185 to 195 degrees, stirring often. Do not boil.
3. As soon as the curds and whey separate, turn off the heat. The whey should look somewhat clear rather than milky.
   
4. Let sit for 10 minutes.
   
5. Line a colander with cheese cloth and place in a large bowl.
6. Ladle the curds into the cloth. Tie the corners of the cloth together and hang for 20 to 30 minutes. You can hang the cloth from a knob on a kitchen cabinet or use a wooden spoon through the knot to hang over a deep container.
7. Eat immediately or refrigerate for up to two weeks.

Makes 3 to 4 cups (11/2 to 2 pounds).

Lunchopolis Recipes

I am working on my other blog today, writing about the Garbage Free Lunch Boxes I found from Lunchopolis, and I found their link to some Family friendly recipes.

For your own PDF of healthy and eco-friendly recipes, click here Lunchopolis Lunches

Ham and Rice Croquettes

I found this yummy recipe (for using leftover ham) in this month's Gourmet. I tinkered with the proportions - actually I pretty much ignored them. I doubled up on the cheese (of course) and used both white and wild rice! We are serving them with a side of our favorite whole grain mustard and some leftover creamed onions. My favorite part, is the the kids commented on how great the house smells and these cakes will fit perfectly into their lunch boxes! Cheers to leftovers!

Ham and Rice Croquettes
Ingredients

• 2 cups cooked white rice, cooled
• 3/4 cup finely chopped cooked ham (about 1/4 pound)
• 1/3 cup grated Parmesan
• 2 large eggs, divided - and lightly beaten
  
• 1/2 cup plain dry bread crumbs
• About 3 cups vegetable oil
• Equipment: a deep-fat thermometer

Preparation

1. In a large bowl, stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper.
   
2. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
3. Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat.
   
4. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes.
   
5. Lightly coat cake with egg, then with bread crumbs.
   
6. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Haroset

Haroset, or Charoset is a dish served during Passover. Charoset in Hebrew means clay, and the dish's color and texture symbolizes the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt.

There are many recipes for Charoset. A typical recipe would include nuts, apples, cinnamon, and sweet wine. Honey is used as a sweetener and binder: the mixture is not cooked. Variations for this recipe do exist that may include raisins or other ingredients native to the Middle East such as figs or dates. In Egypt, it is made only of dates, raisins, walnuts, cinnamon and sweet wine. In Greece and Turkey, it consists of apples, dates, chopped almonds and wine. In Iraq and Central Asia it sometimes consists of grape jelly. In Italy, it can include chestnuts. In Spanish and Portuguese communities of the New World, such as Surinam, it may include coconut.

I intended to put this recipe up a week in advance of Passover, but life got in the way of any blogging I was to do. I received this recipe from my friend Arona who I used to teach with in Connecticut. This recipe is tasty and healthy and loved by the entire family. I tend to use pecans in place of the traditional walnuts only because of personal preference.

Ingredients
1 apple - cored
1 cup nuts (walnuts or pecans) (whole or ground)
1/2 teaspoon cinnamon
2 teaspoons honey
2 Tablespoons red wine

Process (there are 2 methods)

1. Combine whole ingredients in food processor and pulse until combined. OR
   
2. If using ground nuts - the alternative method would be to chop or grate apple coarsely and mix with rest of ingredients. Add wine and blend thoroughly.
   

St. Patty's Potato Cabbage Bundles

3 out of 5 people in my family have birthdays on a holiday. My Irish SP was born on St. Patrick's day so you can imagine the celebration. In March of 2004, we found this recipe in Gourmet, and it has been a St. Patrick's Day tradition for our family tradition ever since. While making the actual bundles is a high maintenance presentation, the leaves do end up to be quite scrumptious. But hands down, these are the best mashed potatoes ever, so feel free to omit the special equipment and head right for the good stuff!

Potato Cabbage Bundles

Ingredients

• 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
• 1 tablespoon vegetable oil
• 1 large head leafy green cabbage (3 pounds)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup water
• 2 lb large boiling potatoes
• 1 cup well-shaken buttermilk
• 3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
• 2 tablespoons drained bottled horseradish
• 3/4 stick (6 tablespoons) unsalted butter
• 3/4 cup coarse fresh bread crumbs from a country-style loaf

• Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
• Accompaniment: Irish bacon

Preparation

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Roast Pork Tenderloin with Carrots

I made this Everyday Food recipe last night with a few changes. I used two pork tenderloins instead of one loin roast, and I also replaced the wine with chicken stock. The original recipe can be found through the link below.

Roast Pork Loin with Carrots and Mustard Gravy

Ingredients

Serves 4

• 2 pounds carrots, peeled and halved lengthwise if large
• 1/2 pound shallots, peeled and halved if large
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 pork tenderloins
  
• 3/4 cup chicken stock
  
• 2 tablespoons all-purpose flour
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add stock, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Chicken with Artichokes

This was a yummy dinner I cooked this week. I found the recipe in Every Day Food, but made some changes. I added capers and artichokes, and then omitted the angel hair option because I am avoiding starch at night. The link below will take you to the original recipe. Easy, yummy, healthy and Mediterranean - my favorites!

Chicken with Artichokes and Angel Hair
Ingredients

Serves 4

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 cans (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 4 tablespoons rinsed and drained capers

Directions

1. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
   
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
   
3. Plate the chicken, and serve with artichokes over the top. Enjoy!
   

My Favorite Sugar Cookie recipe

This cookie dough is sinful, and better yet it is enough to make about 8 sheets of cookies. This easy to follow recipe is also easy to cut in half in order to show sympathy on your arteries, teeth and waistline!

Ingredients
I pound butter - room temperature
2 cups sugar
2 eggs
2 Tablespoons vanilla extract (pure is best)
1 teaspoon salt
5 cups all purpose flour

Process

1. In an electric mixer fitted with the paddle blade, combine the sugar and butter on high speed until fluffy.
   
2. Add eggs, vanilla, and salt and mix on medium until combined.
   
3. Turn mixer to low, and slowly add flour in batches mixing until combined (it will be a bit stiff).
4. Remove dough from bowl, and divide into four balls.
   
5. Place each ball on plastic wrap, flatten into discs, completely wrap in plastic wrap and refrigerate until ready to use (at least 30 minutes - but it lasts up to 2 weeks).
6. When ready to use let the dough warm a bit on the counter. Preheat the oven to 350 degrees.
   
7. On a well floured surface, roll out dough until about 1/8 of an inch thick.
   
8. Cut out cookies with cutter of choice, place on an un-greased baking sheet, and decorate as desired.
   
9. Bake until golden brown - about 10 to 15 minutes.
   

Baked Tofu with Lemon Rosemary marinade

This is another one of my Angelica Kitchen favorites. This recipe will turn any "tofu hater" into a tofu lover - just ask my brother-in-law Deke! My kids love this and will ask for seconds!

Ingredients
1 pound firm tofu
3 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons Tamari
1 teaspoon fresh minced rosemary
1 pinch white pepper
1.5 Tablespoons olive oil

Process

1. Preheat oven 350 degrees.
2. Drain tofu. Place on cutting board, surround with kitchen towels, put another cutting board on top, with a loaded kettle on it, and let sit for 20 minutes to drain out excess water. This is crucial in my opinion to getting the tofu totally drained and ready to be made yummy!
3. Once drained, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
   
4. In a large measuring cup, whisk together remaining ingredients for the marinade.
   
5. Pour marinade over tofu.
   
6. Gently turn tofu once.
   
7. Bake , turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed.
   

Serve as a main dish with a side salad or make into sandwiches.

Swedish Glog

Glog is a mulled wine. This adult winter warmer comes straight from Lincoln, Maine and is written on one of Baba's recipe cards.

Ingredients
1 pint burgundy or claret
1 pint sherry
1/2 pint brandy
2 Tablespoons bitters
3/4 cup sugar
raisins
unsalted almonds

Process

1. Place all ingredients, except nuts and raisins, in a cookpot.
   
2. Place over medium heat and bring to a simmer.
   
3. In cup, put one raisin and one almond and fill with glog.
   
4. Serve with thin bread and butter sandwiches or a simple cookie.
   

Mulled Cider

This is an adult version of the classic warm drink and proportions make enough to serve a large number of people.
Ingredients
2 gallons fresh cider
2 whole lemons, sliced
2 whole oranges, sliced
10 whole cloves
1 box cinnamon sticks
1 Tablespoon cinnamon
1 Tablespoon nutmeg
2 cups light rum

Process

1. Pour cider in a large cooking pot.
   
2. Add all remaining ingredients to the pot and stir well.
   
3. Heat until it boils and serve in mugs, straining if wanted.
   

Twigger's Cold Weather Cure

HiHo's cousin, who share's the same first name as I, is known as Twigger. Clearly my family has a penchant for uncanny nicknames. On this cold February day, this recipe fits in perfectly!
Twigger's Cold Weather Cure
Ingredients
32 ounces cranberry juice
16 ounces pineapple juice
1 teaspoon allspice
1 teaspoon cloves
dash of nutmeg
1 3" stick of cinnamon

Process

1. Combine all ingredients and bring to a boil.
   
2. Reduce heat, cover and simmer until ready to serve.
   
3. Strain into mugs and enjoy! Bottoms up!
   

Smoked-Salmon Stuffed Eggs

Posting this recipe today makes me smile, because last week I gave my 10-year old son a cooking lesson: how to hard boil eggs!

Ingredients
6 hard-boiled eggs, shelled and cut in half lengthwise
6 ounces smoked salmon finely chopped
2 Tablespoons lemon juice
1 Tablespoon grated onion
1/8 teaspoon ground pepper
2 Tablespoons mayonnaise
capers and green scallion for garnish.

Process

1. Remove yolks from the eggs, place yolks in bowl and mash well.
   
2. Add the remaining ingredients (not capers and scallions) and mix well.
   
3. Use this mixture to stuff egg white halves, mounding the mixture into the shape of an egg.
   
4. Garnish with capers and scallion flowers.
   
5. Chill well before serving.
   

Aunt Joan's Olive Cheese Puffs

I had an Aunt that I never met but am happy to see that HiHo had a recipe from her. So in honor of another woman who remains only in memory, here are my Aunt Joan's Olive Cheese Puffs.

Ingredients
24 medium sized stuffed green olives
1 cup pound natural sharp cheddar cheese, grated (HiHo wrote in "Hay Days Cotswald)
1/4 cup soft butter or margarine
1/2 cup sifted all purpose flour
1/4 teaspoon salt
1/2 teaspoon paprika
cayenne
dash of Worcestershire

Process

1. 4 or 5 hours ahead, blend cheese with butter. Stir in flour, salt, and paprika, mixing well. Mold 1 teaspoon of the dough around each olive, covering it completely. Arrange on un-greased baking sheet and refrigerate.
   
2. 30 minutes before serving, preheat oven 400 degrees.
   
3. Bake puffs for 10 to 15 minutes, and serve warm or cold.
   

Pate Mold

While the notion of pate makes me cringe, I know that many people out there love it. I have already blogged Baba's pate recipe . HiHo also left a note that 2 of her favorite pate recipes were p. 56 of Fannie Farmer, and p. 34 of December 1963 edition of Gourmet. This recipe however is special for me to blog, particularly today, because it came from Aunt Julie - a dear chum of HiHo's from her days at MPS, but Aunt Julie was also my brother's God mother. So in memory of another dear woman, here is Julie's pate recipe.

Ingredients
2 cans Sell's Liver Pate
1 rectangle Philadelphia Cream Cheese with chives
1/2 box Knox Gelatin
2/3 can Campbell's consomme
bit of brandy
minces scallions (added by HiHo)

Process

1. Chill one mold
2. Melt consomme and gelatin over low flame, until gelatin is dissolved.
3. Pour into cold mold and put into icebox until set.
   
4. Mix together cream cheese, liver paste, scallions and a dash of brandy, and chill.
   
5. 1/2 hour later, spread this on top of set gelatin and leave over night in icebox.
   
6. To un-mold us a HOT dish towel. Serve on platter with crackers.
   

The Spencers' Pecan Hors D'oeuvres

Ingredients
1 Tablespoon butter
Pecans
Salt

Process

1. Preheat oven to 300 degrees
   
2. Melt butter in cookie tray.
   
3. Spread pecans one layer think and salt lightly.
   
4. Toast in oven for 20 to 25 minutes, turning occasionally.
   
5. Let cool and keep in jars or tins for weeks.
   

Aggie's Hors d'oeuvres

Aggie is my Godmother, and all this recipe is is a list of ingredients written in HiHo's unique handwriting. Without proportions, I make this in a food processor, season to taste, and then served with crackers like a pate or chicken salad.

Ingredients
ground chicken
mayonnaise
coriander
cumin
salt and pepper
ginger
garlic (1 small)
onion (1 small)

Bagna Calda

Translated from Italian, Bagna Calda means hot bath.
This appetizer card had both HiHo and Dad's handwriting on it, and neither of them spelled it correctly. Distinctly at the top, in red felt tip ink, HiHo wrote "Fabulous appetizer". Dad went on to write, "oil and garlic with anchovies when hot". Mom added, "Served cold on sweet red peppers". She then noted, in her notorious way, "C.C. paper back p, 127" and "C.C. International, p.372", so this recipe can be found in 2 of Craig Claiborne's cookbooks. But the one pictured here I can clearly remember Mom using.

In the mean time, here's a recipe I found at Cooks.com.
Bagna Calda

BAGNA CALDA

1/2 c. butter 1/2 c. olive oil 10 anchovy fillets 1 can boneless sardines 6 garlic cloves, mashed 1/2 tsp. fresh ground pepper Heat the olive oil in a small saute pan, add the butter, anchovies, garlic and sardines. Simmer together 10 minutes, mashing ingredients into oil - butter with a fork. Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or spread on Italian bread and sprinkle with Parmesan cheese just before grilling.

HiHo's Hors d'Oeuvres

Today I have decided throw order out the window, go back in time, and post recipes from HiHo's recipe box. Why would I do something so non-linear on a day like today? Because today is a day like no other, a day I mark time with, a day that 10 years ago changed our family life irreversibly, when HiHo died suddenly and unexpectedly. Today I am wishing her, and my brother, sister, and father; peace and happiness with music, flowers, and good home cooking!

One thing HiHo was notorious for was keeping track of what she served her guests. Every dinner party she even had was documented, with a list of the guests and what she served. She had notations written on the cards about where the recipes were found. The difficult part has been the detective work it took to figure out what cookbook or chef, for example, C.C. stood for. Better yet, many of her recipes were ideas written out on a recipe card and added to over time, so that there are no ingredients, proportions or instructions, just a written out idea of what she had in mind. So now I present to you, some of these ideas a card simply listed as Hors d'Oeuvres.

Hors d'Oeuvres

• Smoked salmon wrapped around cucumber
• Hearts of palm marinated in salad dressing
• Smoked Oyster in top of slit cherry tomato
• Pickled carrots
• Chopped and sauteed mushroom sandwiches - extra thin bread, only butter, no mayo.
  
• Roasted pecans
• Pickled watermelon rind, wrapped in bacon, and broiled.
• Cream cheese with chutney or sweet/sour mustard
• Endive with pate dip.

Creamed Squash

The recipe was an absolute wonderful find from SP's family. I am thinking this recipe came from Trudy, and we ate it at Great Uncle Julius's 95th birthday party. I had raved about it when eating it, and a few months later, Trudy brought this recipe to Barby so I could have it. It is wonderful!

Ingredients
1/4 pound lard
2 good size onion
1.5 Tablespoons paprika
6 to 7 medium sized yellow squash, grated
5 tablespoons vinegar
2 teaspoons salt
1 cup flour
1/2 pint cream
1/4 cup milk

Process

1. In deep saucepan, fry onions in lard until golden brown.
   
2. Added grated squash to onions.
   
3. Fill pot with enough water to cover squash.
4. Stir in vinegar and salt.
5. Bring to a boil.
   
6. Turn heat down to a simmer and let cook for about 45 minutes.
   
7. In separate bowl, combine flour and cream, whisking out lumps.
   
8. Pour into squash and stir well.
   
9. Add milk for texture.
   
10. Add pepper to taste.
11. Cover pot and let heat until ready to serve.
    

Amazing Corn Pudding

This recipe was given to me, at my bridal shower, but the mother of two of my bridesmaids. I grew up with her two daughters and was constantly at their house playing People Town. Food there was always a treat - those foods forbidden in my house like Spaghettios, Hawaiian Punch, or even sour dough rolls smothered in butter. Anyway, this simple and yummy side dish was enjoyed by all at my shower!

Ingredients
4 eggs
1 16 ounce container sour cream
2 sticks butter, melted
1 16-ounce can regular corn, drained
1 16-ounce can creamed corn
2 boxes Jiffy Cornbread mix
1 teaspoon salt

Process

1. Preheat oven to 350 degrees.
   
2. Grease a 9 x 13 inch baking pan or large round casserole dish.
   
3. In a large mixing bowl, beat the eggs with the sour cream and blend well.
   
4. Add melted butter and blend well again.
   
5. Stir drained corn into the egg mixture. Stir in the creamed corn.
   
6. Add salt and corn bread mix and stir well.
   
7. Pour into prepared pan and bake for 30 to 45 minutes or until it is no longer jiggly.
   

Apple Sweet potato Mash

As my first side dish in my recipe box, I begin with this yummy, comfy, side dish. I sometimes garnish this recipe with other things, spiced whipped cream or even candied apple slices, but it is also a dish that can stand alone it's so good!

Ingredients
3 to 4 pounds sweet potatoes
4 Tablespoons softened butter
3 Tablespoons cream
1 cup applesauce, preferably homemade
2 teaspoons freshly grated ginger
4 tablespoons sugar
salt and pepper to taste

Process

1. Preheat oven 375.
   
2. Pierce potatoes with a fork and place on baking sheet. Bake for 30 minutes to an hour or until tender when pierced with fork. Remove from oven and cool.
   
3. Cut open potatoes and scoop flesh into mixer bowl.
   
4. Add cream and butter and beat until smooth.
   
5. Add applesauce and ginger and beat again.
   
6. Season with salt and pepper to taste.
7. Transfer to a casserole dish and put in oven until heated through.
   

Chocolate fondue

This recipe is awesome! Please maintain a low heat so that you do not scald or even burn the chocolate. Too much heat will ruin it, whether on or off the stove.

Ingredients
1/2 cup heavy dream
8 ounces semisweet chocolate, finely chopped in food processor
1 teaspoon vanilla extract
1 pound cake cut into 1 inch pieces
2 pints strawberries; rinsed, trimmed and cut in halves or quarters

Process

1. In a small saucepan over medium-low heat, warm the steam until steam begins to rise.
   
2. Remove from heat and add the chocolate and stir until melted, smooth and creamy.
   
3. Add the vanilla and stir until blended. Sometimes I will put it back over medium heat if I think it needs a little extra umph.
   
4. Pour the chocolate sauce into your fondue pot and put over heat as directed.
   
5. Serve with pound cake and strawberries on individual fondue forks for dipping.
   

Erin's Best Meatloaf Ever

Ingredients
1 large onion finely chopped
1/4 cup Light Italian dressing ( we like Newman's Own)
2 pounds lean ground beef
3/4 cup ketchup, divided into 1/4 cup and 1/2 cup (we use organic so that there is no HFCS in it)
1 package Stove Top stuffing mix for chicken
1 cup water
2 egg whites

Process

1. Preheat oven to 375 degrees.
   
2. In skillet over medium heat, saute onions in Italian dressing, stirring frequently, until golden brown.
   
3. Remove from heat and cool slightly.
   
4. In large bowl, combine meat, 1/4 cup ketchup, stuffing, water, egg whites, and onions and stir to mix well.
   
5. Place mixture in a 13 x 9 inch baking dish, pushing into loaf pan to level.
   
6. Spread remaining 1/2 cup ketchup on top of loaf.
   
7. Bake 55 minutes to an hour or until cooked through to an internal temperature of 160 degrees Fahrenheit.
   

Hot and sweet Chicken

Here's a New England twist on Buffalo chicken, and can be used as a meal or a snack food.

Ingredients
2 Tablespoons butter
2 Tablespoons Tabasco
1 Tablespoon Worcestershire sauce
2 tablespoons Maple syrup
1/2 cup flour
2 teaspoons cayenne
1 teaspoons sugar
1 to 2 pound boneless skinless chicken, cut into strips
1 cup vegetable oil
celery
blue cheese or ranch dressing

Process

1. To make sauce, in a saucepan over medium heat, melt butter and whisk in Tabasco, Worcestershire, and maple syrup. Remove from heat and set aside.
   
2. In bowl, combine flour, cayenne, and sugar until blended.
   
3. Add chicken to flour and toss until coated.
4. Add oil to a skillet and hear over medium high heat.
   
5. When hot, fry chicken. Add chicken gradually, being sure to shake off excess flour.
   
6. Fry chicken in a few batches, being sure they are cooked through.
   
7. Remove strips and "dry" on paper towel lined plate.
   
8. When finished, place all strips in a mixing bowls and drizzle sauce over them. Toss strips to coat.
   
9. Serve on a platter and serve with choice or dressing and celery sticks.
   
10. Place finished strips on
    

Tuna Casserole

One of my first culinary memories as a newlywed was a chilly damp autumn afternoon in Connecticut knowing SP was returning home from a long day in the woods. I wanted to make a cozy warm comfort food and struck out to make my first ever tuna casserole. Unknown to me, Shane didn't like tuna casserole - why he had it too many times as a kid. I never got it, and tuna being one of the few sea foods I like, had a craving. So... I created something good. I think I make it different every time, as shown in my crock pot version of this dish, but this one is oven baked and yummy.

Ingredients
3 cups egg noodles, cooked according to direction
2 cans tuna, drained and flaked
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup sour cream
1/2 cup mayo
2 teaspoons prepared mustard
1 tablespoon relish or else 2 T chopped dill pickles
salt and pepper to taste
1 cup + shredded cheese of choice

Process

1. Preheat oven to 350 degrees. Grease a 2 quart + casserole dish.
   
2. In a large bowl, combine noodles, tuna, celery, and onions.
   
3. Blend in the sour cream, mayo, mustard, and seasonings.
   
4. Add half of the cheese and stir until combined.
   
5. Pour into casserole dish and top with remaining cheese.
   
6. bake for 30 minutes or until hot and bubbly.
   
7. Serve with side salad.
   

Bon Appetit's Middle Eastern Bison Meatballs

For a while now I have been taking considerable effort to know where my meat comes from, focusing on grass fed or free range meats, and to look at local sources of meat. One of my local meat sources is a Bison farm, so when I saw this recipe in Bon Apetite, with a middle eastern hint, I knew it was one for me to try. The sauce is delectable so I highly recommend keeping extra on hand as a sauce for other dishes.

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
Ingredients
Cilantro-Yogurt Sauce:

• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 1/2 cups chopped fresh cilantro
• 1/2 cup whole-milk Greek-style yogurt*
• 3 green onions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh sage
• 1 teaspoon sugar

Meatballs:

• 3 tablespoons olive oil, divided
• 1 cup finely chopped onion
• 6 garlic cloves, minced
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon whole milk
• 2 tablespoons minced seeded jalapeño chile (about 1 large)
• 2 tablespoons whole-milk Greek-style yogurt
• 1 1/4 pounds ground bison (often labeled buffalo)
• 1 large egg, beaten to blend
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh sage
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice

Preparation

For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeno, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

Mediterranean Bulgar Salad

This is a recipe was in this months Everyday Food. I have tinkered with it, exchanging some ingredients for others and modifying the proportions so that it can serve our family of five. We prefer different ingredients as well as cheese crumbles instead of bigger globs of cheese.

Ingredients
1 cup Bulgar, cooked according to directions on box
salt and pepper
1 package grape tomatoes, halved
1 small package cilantro, diced
1 shallot, diced
4 tablespoons red wine vinegar
6 tablespoons olive oil
I package crumbled goat or Feta cheese

Process

1. Place cooked Bulgar in bowl.
   
2. Add next 4 ingredients and stir to mix thoroughly.
   
3. Combine oil and vinegar in small bowl and slowly drizzle over Bulgar mixture.
   
4. Stir thoroughly to combine.
   
5. Serve as a side salad with crumbled cheese over the top.
   

King Ranch Casserole

This was another recipe given to me at my bridal shower. What I like about it's name is the fact that the folks who gave it to me used to live in a castle - literally! It turns out that this is a pretty well known recipe. The only difference, is that my recipe says to double the cheese on top.

Ingredients
1 medium onion, chopped
2 stalks celery, chopped
1 Tablespoon butter
4 chicken breasts, skinned and boned and cut into cubes
corn tortillas, cut into thirds
1 10.5 ounce can cream of chicken soup
1 14.5 ounce can stewed tomatoes
2 cans chopped green chilies (or to taste)
1 cup shredded cheddar
sour cream dollops

Process

1. Melt butter in skillet and saute onion and celery until soft.
   
2. Add the prepared chicken breasts and cook until chicken is done. (note you can boil or saute chicken in advance)
3. Line a 9x6x2 inch casserole dish with tortilla strips.
4. Add the mixture from skillet on top.
   
5. Now spread undiluted cream of chicken soup on top.
6. You may add a couple of dollops of sour cream if you wish.
   
7. Cover with another layer of tortilla strips
8. Combine green chilies and stewed tomatoes in bowl and spread on top of tortilla layer.
   
9. Cover thoroughly with shredded cheddar cheese.
   
10. Make at 350 for an hour or until bubbles appear.
    
11. If you choose double the cheese on top.
    
12. Serves 6, with dollop of sour cream on top.
    

Barby's Lemon Broccoli Chicken

My mother in law is awesome, incredibly helpful, amazing with the kids, a retired nurse and a lactation consultant all wrapped up into one amazing Mom. She originally gave me this recipe during my bridal shower, but the best story I have of it came a couple of years later, after the birth of our daughter, the Pickle in the Middle. Barby made this dish one of the first nights I was home and it is probably the reason I quickly discovered that dear daughter had colic! Yummy in the tummy, but not necessarily tummy friendly for a nursing infant! :)

Ingredients
1 Tablespoon vegetable oil
2 whole chicken breasts; split, skinned and boned
1 can cream of broccoli soup
1/4 cup milk
2 Teaspoons lemon juice
1/8 teaspoon pepper
4 thin lemon slices
1 package frozen broccoli, cooked according to directions.

Process

1. In a skillet, heat the oil.
   
2. Cook the chicken in oil until browned on both sides.
   
3. Spoon off fat.
   
4. Combine soup and milk, stir in lemon juice and pepper.
   
5. Pour over chicken.
   
6. Top each chicken piece with lemon slice.
   
7. Reduce heat to low.
   
8. Cover and simmer 5 minutes, or until chicken is fork tender, stirring occasionally.
   
9. Serve with broccoli on top.
   

German Pancake

SP is descended from the Pandl's that own a family restaurant in Whitefish Bay Wisconsin. My mother in law shares many stories about helping out in the kitchen with her mother, Grandma Helen. Among the things they are famous for is the German Pancake that I was fortunate enough to eat when Grandma Helen made them for me back in the 1990's. Now I can not claim that this is the same recipe from the restaurant, but it is the recipe that Grandma Helen made for me and then wrote out for my safe keeping. Depending on what you serve the German pancake with, it can be served for breakfast, lunch or dinner.

Ingredients (to make one pancake)
1/2 cup all purpose flour
1/2 cup milk
4 eggs
pinch of salt
1 Tablespoon butter
1 Tablespoon oil

Process

1. Preheat oven to 425 degrees
2. Mix the first four ingredients into a smooth batter
3. Melt butter in pan. Now there are specific German pancake pans. You can use small omelet pans or small cast iron pans.
   
4. Pour batter into pan and fry until golden brown, checking with spatula to be sure it doesn't stick.
   
5. Turn with spatula, completely over.
   
6. Make about 4 criss-cross cuts on surface with spatula.
   
7. Put in over and back for about 12 minutes. Pancake begins to rise after about 7 to 8 minutes.
   
8. When done, remove from pan immediately. Choose what you want to serve it with: butter, maple syrup, powdered sugar, jelly, sweetened cottage cheese, bacon - anything YOU want that suits the meal!
   

Zeppole

I found myself with some left over pizza dough this weekend and asked friends, through my Facebook status, for creative ways to use the dough. On chef friend of mine Christophe reminded me about Zeppole. Zeppole is basically any fried yeasted dough and it is the yummiest sugary dessert treat ever to hit Italy or my tummy!

Ingredients
Pizza dough
oil for frying
powdered sugar

Process

1. Shape dough into small balls or knots.
2. Fry in your favorite frying oil. We use Canola
3. Remove when thoroughly golden.
4. Place cooked dough in a paper bag, douse with powdered sugar, and seal bag.
5. Shake shake shake, dump out and eat!

Play Dough

My kids are now old enough to help with various kitchen projects and enjoy helping me cook. Today I will made play dough, so here is a fun kitchen recipe for use with the kids.
Ingredients
2 cups flour
2 cups water
4 teaspoons cream of tartar
2 Tablespoons oil
1/3 cup salt
optional ingredients: food coloring, spices, sparkles, or even coffee grinds.

Process

1. Combine first five ingredients in a saucepan and heat over medium heat.
2. Stir to avoid sticking.
3. Add desired optional ingredients.
4. Continue stirring as it starts to take shape in the pot. This could take some time since some of the liquid needs to evaporate. Just keep stirring.
5. When the consistency of play dough, remove from pot, shape, and allow to chill thoroughly before using.
6. Store in airtight container or a plastic bag.
   

Homemade Baby Wipes

I just put this recipe up on my sustainability blog, but since it is a recipe, I probably should add it to this blog as well since I have a few other "odd ball" recipes waiting in the eaves.

http://sustainablemaine.blogspot.com/2009/02/homemade-baby-wipes.html

Homemade Baby Wipes

Ingredients
1 3-quart lidded plastic container (like Rubbermaid or Tupperware)
1 roll of paper towels
1 Tablespoon any baby shampoo
2 Tablespoons any baby oil
1.5 cups boiling hot water

Process

1. Cut paper towel roll in half. (you will use 1/2 per recipe so reserve second half for next time).


2. Place half of roll, cut side down, in the plastic container. (do not remove cardboard center)


3. In a bowl, combine all ingredients.


4. Slowly poor over 1/2 paper towel roll.


5. Put lid on, and let towels thoroughly absorb liquid.


6. Remove cardboard center and enjoy many happy diaper changes.

Spinach Casserole

Every two weeks, as I near the end of a pay cycle, I turn to those "refrigerator meals" that use what is on hand and clean out the refrigerator at the same time. I am not a wizard with left overs like HiHo was, but I am pretty darn good at using what we have. This week, we have had a run on chopped spinach, something we always have on hand because of how much I love HiHo's spinach dip. Well, this recipe I am making tonight and it was given to me back in college by dear Ciri, who served it the same night she made that carrot soup I posted a few days ago. Simple, easy, and yummy even the kids love it!

Ingredients
3 packages frozen chopped spinach, thawed, cooked and drained thoroughly
1/2 package dried onion soup mix
1 pint sour cream
buttered bread crumbs

Process

1. Preheat oven to 350 degrees.
   
2. Mix prepared spinach with sour cream and soup mix.
   
3. Place in casserole dish and top with bread crumbs.
   
4. Bake 45 minutes and serve!
   

Artichoke Spinach Dip

Ingredients
2 cans artichoke hearts, rinsed and drained
1 rectangle reduced fat cream cheese
1/4 cup Parmesan
1 Tablespoon lemon juice
1 clove garlic, crushed
1 package frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
crudite (to serve with)

Process

1. In a food processor, place one can of artichokes, cream cheese, Parmesan, lemon juice, and garlic and pulse gently.
   
2. Add remaining ingredients and pulse again until smooth.
   
3. Place in microwave bowl, and heat on high 1 or 2 minutes until warmed.
   
4. Serve with crudite or toasted tortilla points. Enjoy!
   

Soba Sensation

Soba sensation is a yummy heartwarming dish that everyone in the family will love! This recipe is from one of my favorite restaurants - Angelica's Kitchen in the East Village of New York City. Anyone interested in Vegan food should not only eat there, but purchase their awesome cookbook. Here's their website Angelica's Kitchen.

Ingredients
1 clove garlic crushed
2 to 3 Tablespoons peeled and minced ginger
2 Tablespoons prepared mustard (Dijon or English)
1/3 cup brown rice vinegar
1/3 cup natural soy sauce
1/3 cup brown rice syrup (I did not have this last night but replaced it with 1/3 cup brown sugar instead)
2 Tablespoons toasted sesame oil
1 1/3 cups Tahini
1/3 cup hot water
pinch of cayenne (optional)
1 or 2 packages Soba noodles, cooked al dente, rinsed with cold water and chilled (the original recipe calls for one package, but if you use all the sensational sauce the noodles end up overdressed)

Process

1. Vigorously whisk all ingredients together in a bowl (or alternately process with an immersion blender or use food processor)
2. Puree until creamy.
   
3. Pour over cold noodles and toss.
4. Garnish with sliced scallions or shredded carrots. Other garnish recipes are available in their cookbook.
   

Parsi Shrimp

Ingredients

2 pounds shrimp (jumbo or else your preference)

1/4 cup lemon juice

1/3 cup cider vinegar

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground hot red pepper

1/2 teaspoon black pepper

4 teaspoons (or much less) salt

1/4 cup oil

1 teaspoon black mustard seed

2 Tablespoons finely chopped ginger root

1 Tablespoon finely chopped garlic

1 cup finely chopped onion

6 medium ripe tomatoes or else 2 cups canned chopped tomatoes drained.

2 Tablespoons Jaggery (or substitute with equal parts Dark brown sugar and dark molasses)

3 Tablespoons finely chopped fresh coriander

3 Tablespoons chopped green chilies (optional)

Fettuchini (cooked)

Process

1. To make marinade, combine lemon juice, vinegar, cumin, turmeric, red pepper, black pepper, and dash of salt.
2. Add shelled shrimp to marinade and let sit for 30 minutes, stirring occasionally.
3. In skillet over medium heat, heat oil and stir in mustard seed, ginger, garlic, onion, some salt, and fry until soft and golden brown (about 8 minutes)
4. Drain marinade from shrimp into skillet.
5. Add tomatoes and stir 3 minutes.
6. Add Jaggery and coriander
7. Add shrimp and turn until all sides are coated.
8. Sprinkle chilies on top if desired.
9. Cook over medium heat one to two minutes or until shrimp is cooked. Remove from heat.
10. Serve over fettuchini.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

I made this for dinner tonight out of the February 2009 Gourmet. It was fabulous and a perfect recipe to open up the Main Course section of my recipe box!
Fennel-Rubbed Pork Tenderloin
total time: 45 min
The combination of fennel and roast pork is an Italian classic.

Ingredients

• 1 teaspoon fennel seeds
• 1 pound pork tenderloin
• 2 medium fennel bulbs, trimmed, reserving fronds
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, smashed
• 1/4 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon fresh lemon juice, or to taste

Process

1. Preheat oven to 350°F with rack in middle.
2. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
3. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
4. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
5. Meanwhile, transfer skillet to stove top (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Parsnip Soup

The final soup in my recipe box is a soup that was one of SP's first Mystery Soups. He made it for one of the first Thanksgivings since we moved to Maine.

Ingredients
2 pounds parsnips, cubed
3 Tablespoons butter
1 onion, chopped
8 cups broth/stock (chicken or vegetable)
1/8 teaspoon allspice

Process

1. Preheat oven 400 degrees.
   
2. Spread prepared parsnips in a single payer on rimmed baking sheet
3. Roast until brown, about 30 minutes.
   
4. Melt butter in heavy large saucepan over medium heat.
   
5. Add onion and saute until browning, about 5 minutes.
6. Add parsnips and saute about 5 minutes.
   
7. Add stock and boil until parsnips are tender, about 5 minutes, and remove from heat.
   
8. Blend with immersion blender or in small batches in blender.
   
9. Return to pot and stir in allspice. Season with salt and pepper to taste.
   

Soup can be made ahead and refrigerated until needed. To reheat bring soup to a simmer before ladeling into bowls. If desired, top with a dollop of sour cream.

Garlic Bread Soup

Oh Martha strikes again! This recipe rivals my family's Sopa de Ajo, but the bread makes it a bit heartier. I really like this heart warming soup.

Martha Stewart's Garlic Bread Soup

Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces. Makes 5 cups; serves 4
Prep: 10 minutes Total: 40 minutes
Ingredients
1/4 cup extra-virgin olive oil
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish

Directions

1. Heat oil in a large saucepan over medium-low heat until hot but not smoking.


2. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.


3. Add bread, and stir to coat.


4. Stir in stock and bay leaf; season with salt and pepper.


5. Bring to a boil. Reduce heat; simmer 10 minutes.


6. Discard bay leaf.


7. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.

Serve soup garnished with parsley leaves.

Despite what Martha says, add some shredded cheese instead of the parsley, maybe cheddar or Gruyere.

Tomato Chickpea Soup - AKA Garbonzamato Soup

I am trying to pack in the low fat protein sources these days as well as put my new immersion blender to use thanks to my sister Mush! I had a little fun with the name for this one!

Ingredients

2 Tablespoons olive oil

2 cloves of garlic minced

1 teaspoon ground coriander

1/2 teaspoon cumin

1/2 teaspoon curry powder

salt and pepper to taste

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can crushed tomatoes 1 cup jarred roasted red peppers, drained and rinsed

3 cups chicken or vegetable stock

sour cream (optional)

Process

1. In a medium saucepan, heat oil over medium heat.
2. Slowly saute the garlic until golden.
3. Season the garlic with spices
4. Stir in chickpeas, tomatoes, and peppers and heat a bit.
5. Stir in the stock and bring to a simmer.
6. Cover for 5 minutes. Stir.
7. Heat for another 10 minutes stirring often.
8. Remove from heat and puree with immersion blender. (or else let cool and then work through blender in batches and return to pot).
9. Divide soup into bowls and serve with a dollop of sour cream if desired.

Roasted Acorn Squash Soup

This is one of my favorite Acorn Squash soup recipes because it has the zesty crunch of Granny Smith apples sauteed in horseradish! YUM! This is a versitile recipe that you can replace the squash with equal weights of beets or carrots. Go ahead and improvise!

Ingredients

3 acorn squash, cut in half and seeded (3 pounds max)

2 cans vegetable or chicken stock

1.5 cups cider

1 Tablespoon prepared horseradish

salt and pepper to taste

2 Granny Smith apples; peeled, cored and diced

juice of one lemon

olive oil

Process

1. Preheat oven 450.
2. Place squash halves cut side down on a greased cookie sheet.
3. Roast in oven until tender - 30 minutes to an hour. Remove and let cook.
4. Combine the stock, cider, horseradish in a pot and bring to a simmer.
5. Season to taste.
6. Scoop squash flesh out of skins and place in food processor. Add one cup stock mixture and puree well.
7. Stir puree into back and heat well.
8. Put prepared apples in a bowl. Cover with lemon juice and remaining horseradish and stir to combine.
9. Heat oil in a medium saucepan and add apple mixture and heat until golden brown.
10. Fold into soup and serve, being sure to ladle chunks into bowls with the pureed mixture. Serve with a dollop of sour cream or a fresh piece of granny smith in it!

Black Bean Soup

Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!



Ingredients
1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime



Process

In a large saucepan over medium heat, heat the salsa stirring frequently.

Stir in the beans and the broth and heat until just about boiling.

Reduce heat to low, cover and simmer for 15 minutes.

Cool slightly and then blend with an immersion blender (or in various batches in a blender)

Return soup to pan if necessary and heat through.

Serve with a dollop of sour cream and a squeeze of lime over the top.

Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

Ingredients

1 pound carrots

1/2 pound butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1.5 cups light cream

1/4 teaspoon nutmeg

salt and pepper to taste

Process

Skin, seed and chop the squash

Chop the onion and celery

Slice 1/3 of the carrots into thin circles. Chop the rest.

Reserving the carrot circles, saute the chopped vegetables in oil until tender.

Place the sauteed vegetables and some stock in blender and puree.

Bring remaining stock to a boil.

Add carrot circles and simmer until tender, and then add vegetable puree.

Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.

Add cream and nutmeg, salt and pepper.

Cook 15 to 20 minutes over slow heat and then adjust seasonings.

Carrot Soup with Orange and Tarragon

This recipe is from bon appetit. I hope you enjoy while oranges are in season.

Ingredients
1 tablespoon butter
1 1-pound bag carrots, peeled and sliced into rounds
3/4 cup chopped onion
3 cups low salt chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons fresh tarragon, chopped
Fresh tarragon sprigs for garnish.

Process

1. Melt butter in a heavy large pot over medium heat.
   
2. Add carrots and onion and saute until onions are soft (about 8 minutes)
3. Add broth, cover, and bring to a boil.
4. Reduce heat, uncover, and simmer until carrots are tender (about 10 minutes)
5. Working in batches, puree soup in blender until smooth, unless you are lucky like me and have an immersion blender (thanks Mush) and you can do it in the pot! :)
6. Return soup to pot (if necessary) and stir in orange juice, brandy and chopped tarragon.
   
7. Simmer 5 minutes for flavors to blend.
   
8. Season to taste with salt and pepper.
9. Garnish soup with tarragon sprigs and serve.
   

Cheddar Tomato Soup

I am proud to open up my section of soups, a long standing tradition for my family, with a vegetarian soup. I was a vegetarian for 15 years so you may notice I do not post a lot of meat dominated dishes. Tomato soup is my comfort soup, one that HiHo would make with accompanying grilled cheese sandwiches. I think this recipe rolls it all into one! I hope you enjoy this yummy comfort soup on a cold winter's night (maybe even with a grilled cheese).

Ingredients
1 small onion diced
1 large stalk celery diced
2 garlic cloves, minced
2 Tablespoons olive oil
1 large can (or 2 small) tomatoes
2 cups vegetable stock (in a pinch use chicken)
salt and pepper to taste
1.5 cups grated cheddar cheese (or more!!)
1/2 cup milk or cream (optional)

Process

1. In a medium saucepan, heat olive oil.
   
2. Add first three ingredients and saute until golden.
   
3. Add tomatoes and stir.
   
4. Slowly add the stock and stir.
   
5. As it heats season with salt and pepper.
   
6. Simmer for about 10 minutes allowing soup to heat and reduce just a bit.
   
7. Lower heat and stir in cheese.
   
8. When cheese has melted, if you would like a creamier soup, add the milk/cream.
9. Taste soup. Add more S and P if you wish or other seasonings of your choice. I often add some curry powder at this point.

Enjoy!

Sandy's Artichoke Dip

The final recipe of my appetizer section, a yummy artichoke heart dip recipe, was given to me by Sandy, a Mom of six on one of my Mom's boards. This is different than my prior Artichoke dip.



Ingredients
1 14-ounce can artichokes hearts, rinsed and drained
1 cup mayonnaise
1/2 cup grated Parmesan cheese
a dash of hot pepper sauce (i.e. Tabasco)
1 clove garlic, minced
paprika

Process

1. Preheat oven to 350 degrees.
   
2. Combine artichoke hearts, mayo, Parmesan cheese, garlic and hot pepper sauce.
   
3. Put in a greased 1 quart baking dish.
   
4. Sprinkle with paprika.
   
5. Bake, uncovered, for 20 to 25 minutes or until the top is lightly brown (keep an eyes on it)

Serve warm with crackers, bread, or crudite.

Flower-bud Bruschetta

The artichoke is definitely one of my favorite foods. Thought to be a vegetable it is actually a flower - an edible member of the thistle family. Realizing this, that it was a flower bud just like my another favorite capers , I knew I had to make a dish honoring them both. I use capers all the time, but seldom with artichokes. This recipe is a delicious pairing of two wonderful flowers!

Ingredients
2 cloves garlic, peeled and minced
One baguette, sliced in half lengthwise
2 tablespoons olive oil
1 12-ounce jar artichoke hearts
1/2 cup pickled capers (another flower bud), rinsed and drained
salt and pepper
1/2 inch of red onion, thinly sliced
1 small log goat cheese
Shaved Parmesan cheese

Process

1. Lay sliced baguette side by side, and spread half olive oil over each piece.
   
2. Then coat each piece with chopped garlic.
   
3. Gently toast slices in broiler under low heat. Remove and preheat oven to 300 degrees.
   
4. In a medium saucepan, gently caramelize red onion slices. Remove from pan.
   
5. In same saucepan, saute capers and artichokes with a little olive oil until golden brown. Remove from heat.
   
6. Gently spread goat cheese over both sides of bread (once cooled)
7. Season with salt and pepper.
   
8. Top with the sauteed onions, then capers and artichokes.
   
9. Lastly top with freshly shaved Parmesan.
   
10. Drizzle a little olive oil over the top and pop in the oven an bake until lightly brown and bubbly.
    

Cut into slices and enjoy. A nice glass of wine rounds out the taste! Yum!

Cheddar Lager Dip

This recipe is from the awesome Balsams Hotel in Dixville Notch, New Hampshire; home of the first cast ballot in the United States.

Ingredients
2 pickled jalapenos
3 cups grated sharp Cabot cheddar cheese
2/3 cup of your favorite lager
1/3 cup Cabot sour cream
2 Tablespoons Hellmann's Mayonnaise
3/4 teaspoon caraway seed
salt and pepper to taste

Process

1. Remove the seeds from the jalapenos and chop finely.
   
2. Combine all other ingredients in a blender and pulse until smooth.
   
3. Scrape the sides of the blender often.
   
4. Transfer dip into a bowl and stir in jalapenos.
   
5. Serve with chunks of bread or crudite.
   

Ranch Oyster Crackers

My guess is that this is the recipe on the back of the oyster cracker bag, but it is on a card in my recipe box so I can't figure out who to give credit for it except for Hidden Valley Ranch!
Ingredients
16 ounce bag Oyster crackers
1 package Ranch Salad Dressing/Dip mix
3/4 cup oil - scant
1/2 teaspoon dill
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper

Process

1. Preheat oven 275 degrees.
   
2. Stir all ingredients except crackers together in a bowl.
   
3. Add crackers and stir well but gently so that the crackers do not break.
   
4. Spread out on cookie sheet and bake for 15 minutes.
   
5. Let cool before eating.
   

Cheese Madeleines

This recipe requires a special baking pan with the mold impressions for Madeleines. They are easy to find at William Sonoma.
Ingredients
1/2 cup water
3.5 Tablespoons butter
1/2 cup flour
2 eggs
1/2 cup grated Gruyere
1/2 cup grated Parmesan
Dash of salt
Dash Cayenne
Madeleine pans

Process

1. Butter and flour Madeleine pans. Preheat oven 375 degrees.
   
2. Boil 1/2 cup water with 3.5 tablespoons butter.
   
3. When butter melts add 1/2 cup flour all at once.
   
4. Cook stirring, a few minutes, and remove from heat.
   
5. Beat in 2 eggs, one at a time.
6. Fold in 1/2 cup each cheeses.
   
7. Add salt and cayenne.
   
8. Drop into prepared molds.
   
9. Bake about 15 minutes and serve hot.
   

Cathy's Stupendous Fruit Punch

This was another bridal shower recipe given to me by my blue bridesmaid Cathy!

Ingredients
1 package jello
2 cups water
2 cups grapefruit juice
2 cups mango juice
1 pint rasberries
1 pint sorbet
2 liters Perrier
ice

Process

1. Bring 2 cups water.
2. In a bowl add boiling water to jello and cool.
   
3. Transfer jello to punch bowl. Take sorbet out to soften.
   
4. Add juice to punch bowl and stir.
   
5. Add berries and Perrier and stir.
   
6. Add ice.
   
7. Scoop sorbet and add to punch bowl.
   

Enjoy!

Chutney Dip served with Bugles

This was another recipe given to me at my bridal shower. However, the recipe was far from new to me on that day, for I had been eating this regularly since I was about the age of 8. Our next door neighbor, a wonderful grandmother from Canada, would serve this all the time, along with her regular teatime invites. I grew up playing with two of her granddaughters regularly. I don't think I have seen Bugles around much as of late. Are they even still made? Well here's a nod to Granny Boultbee, still going after 97 years! I miss you!!!

Ingredients
1 cup sour cream
1/4 cup chutney, chopped (use Major Grey's or half and half with Raffetto chutnut Colonial chutney)
3 Tablespoons minced green onion
1/2 teaspoon salt or less
pepper to taste

Process

1. Combine ingredients and blend thoroughly.
   
2. Put in refrigerator until chilled through.
   
3. Serve with Bugles for dipping.
   

Marcy's Mushroom Madness Rollups

This recipe was another one from my bridal shower, brought to me by my green bridesmaid Marcy. I don't think she knew about my relationship with mushrooms, but these little suckers look great and tasted really good because several people told me so!

Ingredients
1 loaf Wonder bread
4 Tablespoons butter
1 lemon, squeezed for juice
1 teaspoon Worcestershire sauce
1 package Crimini mushrooms, finely chopped
2 shallots, finely chopped
1Tablespoon Dijon mustard

Process

1. Cut crusts off loaf of bread (throw them outside for the birds to eat).
   
2. Place bread slices on piece of wax paper, and roll thin with a rolling pin.
3. In a medium sauce pan, melt butter and then add chopped mushrooms.
   
4. Simmer for 40 minutes.
   
5. Add Dijon and Worcestershire along the way.
   
6. Preheat oven 350 degrees.
   
7. Butter one side of a slice of bread (the inside of the roll up).
8. Spread mushroom mixture on the buttered side of bread.
9. Put in oven for 20 minutes or until slightly browned.
   
10. Roll up bread slice, and cut into thirds.

.
Serve on tray as a yummy warm appetizer

1. 
   

Mushroom Sandwiches

This was another one of HiHo's Christmas Eve dishes, for which she doubled the recipe. The only problem is I abhor mushrooms so if there was ever a place where these sandwiches touched one of the Spinach dip sandwiches I would not touch them. Regardless, I know many people LOVED these little buggers, therefore I shall share it will my sister and I run very quickly in the other direction! The Pepperidge Farm bread is becoming increasingly difficult to find. If you can not find the thin bread, gently press or use a rolling pin to roll the slices thin.


Ingredients
1 pound mushrooms
1 slice of onion
4 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
4 teaspoons thick cream
parsley (written in in HiHo's handwriting)

Process

1. Chop mushrooms and onion finely and saute slowly in butter.
   
2. When tender, sprinkle them with flour and salt and cook a little longer.
   
3. Add the cream and stir until nicely thickened.
   
4. Season to taste.
   
5. Spread on thinly sliced bread. HiHo used Pepperidge Farm Thin breads and also cut the crusts off.
   
6. Place under broiler and cover with another slice of bread.
   
7. Cut into small rectangles or triangles.
   
8. Toast gently on both sides.
   

6 Layer Dip

Sometimes I call this recipe the 7 Layer Dip or the 5 Layer Dip depending on how many ingredients I actually make it with. There are many ingredients you could use, the only important matter is what order you add them because somethings are more difficult to spread and the goal is to keep the layers separate and distinct. So, be sure to also keep layers of similar color separate from each other!

Ingredients
1 can re-fried beans (MUST be the bottom layer)
Mashed avocado (works well on top of the beans)
sour cream (gently spread on top of avocado)
shredded cheese (cheddar or Monterey Jack)
chopped red onion
salsa

optional ingredients for added layers of fun:
shredded lettuce (typically a top layer)
chopped tomatoes
chopped black olives

Process

1. In bottom of a glass baking dish, spread the can of re-fried beans.
   
2. Next gently spread the avocado.
3. Then gently spread the sour cream.
   
4. Gently pour salsa over that.
5. Sprinkle shredded cheese over the top.
   
6. Add chopped red onion over that.
   
7. Refrigerate for an hour.
   
8. Serve with tortilla chips and scoop out of dish.
   

Greek Meat Balls aka Keftedes

These Greek meatballs were another one of HiHo's traditions for Christmas. She quadrupled the recipe for the Christmas Eve Party. Crowds would form around the two pots that she served them in making them a real conversation piece. While the spinach dip sandwiches were my favorite dish, this was definitely my sisters. She would keep the pot hot on a hot plate and use it as a finger food, providing guests a cup of toothpicks to serve themselves with. These are yummy and quite memorable.



Ingredients
1.5 pounds ground round steak
2 eggs, lightly beaten
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
1 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
shortening for pan frying.

Process

1. Combine all ingredients except shortening and mix thoroughly. (I remember HiHo working this with her bare hands).
2. Refrigerate for several hours.
   
3. Shape into small bite-size balls. (this took forever when quadrupled and HiHo would often beg for my help!)
4. Fry in hot shortening until browned.
   
5. Serve hot. Although HiHo never did it, Tzadziki makes a great accompaniment.
   

Hummus

Hummus is a popular Middle Eastern dish which may be one of the worlds oldest prepared foods. It is high in iron and Vitamin C, and is a good source of Folate and B6. When engaged, I was fortunate enough to have 2 wedding showers. The shower my awesome brides maids threw for me which included a potluck recipe share. All the recipes were put into my recipe box that I am now sharing recipes from. My college roommate La brought yummy hummus so this recipe is hers!

Ingredients
1 medium onion chopped
2 cloves garlic, minced
2 Tablespoons fresh lemon juice
2 Tablespoons Cider Vinegar
2 Tablespoons Tamari
1 Tablespoon Curry powder
2 15-ounce cans chick peas, rinsed and drained
1/4 cup tahini
1/4 cup toasted sesame seeds
1/2 cup fresh parsley chopped
salt and pepper to taste

Process

1. In a food processor, puree: onion, garlic,lemon juice, vinegar, tamari, and curry powder until mixture is smooth.
   
2. Add half of the chick peas and half of the tahini and blend until smooth.
   
3. Add the remaining chick peas and tahini and blend coarsely so the mixture is chunky.
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden. Shake the pan or stir constantly to avoid burning.
   
5. Add sesame seeds and parsley to hummus and stir to blend.
   
6. Adjust seasonings to taste.
   

Fold into a bowl, with maybe a sprinkle of paprika over it, and serve with fresh vegetables or pita chips or points

Sambal Dip

This yummy dip was one of HiHo's favorites. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

Creamy Tzatziki

I love Tzatziki especially when there are left overs. I like to think of it as the sibling to the Indian sauce Raita.
Ingredients
I container Greek yogurt (Greek makes is more authentic, but I will otherwise use plain Stonyfield yogurt in it's place)
1/2 cup mayonnaise (nothing tastes better than Hellman's)
1 clove of garlic minced
1/2 teaspoon salt
2 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest or else 1 teaspoon lemon juice
1 cucumber, seeded then grated and drained.
Process

1. In a medium bowl combine all ingredients except the cucumber, mixing well.
   
2. Gently fold in the cucumber.
   
3. Serve as an accompaniment to Greek food or as a dip with crudite!

YUM!

Edamame Dip

The next section of my recipe box is the Appetizer sections and boy this is a big one! :) Some of these though I have already posted, like HiHo's Famous Spinach Dip or our Christmas Eve Crab Dip. This next dip is of origins unknown, but it is a good one for kids of all ages. Edamame beans are a type of soybean that are known to have more protein than their already protein rich relatives. A super healthy food choice for all!
Ingredients
1 package frozen shelled Edamame beans.
2 Tablespoons Lime juice
1/2 cup cottage cheese
1 teaspoon salt
1 teaspoon sugar
1 clove garlic, minced

Process

1. Cook Edamame in salted water for 10 minutes.
   
2. Drain, rinse with cold water, and let cool.
   
3. Combine all ingredients in food processor until smooth(if too thick add a little water or more lime juice if you desire).
4. Serve with raw vegetables.
   

Italian Bread

This recipe is to made in a bread machine and is a creation of SP's cousin Luke. If you do not have a bread machine, it should still work, but you need to be sure to knead the bread into a workable dough before placing in a loaf pan.

Ingredients
1.5 teaspoon yeast
1 Tablespoon sugar
2 Tablespoons (or less)olive oil
4 cups bread flour
1.5 teaspoons salt
1.5 cups water
Process

1. Combine ingredients, in order, in bread maker.
   
2. Put the machine on the medium bread setting.
3. Press start.
   
4. Carefully remove when finished and serve as an accompaniment to any meal!
   

Blueberry Gingerbread

This recipe originates in Machias, Maine. It is absolutely yummy!

Ingredients
2 cups flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon baking soda
1/2 cup shortening
1 egg
1 cup sour milk (which means you add one teaspoon lemon juice)
3 Tablespoons molasses
1 cup Maine blueberries (I prefer low bush blueberries and you can get Wyman's in most supermarket freezer sections)
2 Tablespoons sugar





Process

1. Preheat oven to 375 degrees. Grease and flour a 9 x 9 x 2 inch baking pan.
   
2. In a large bowl combine first 6 ingredients.
   
3. While stirring, one by one add the next four.
   
4. Beat with an electric mixer on low to medium speed until combines, and then on high for two minutes.
   
5. Fold in 1 cup Maine wild blueberries.
   
6. Pour into greased and floured baking pan.
   
7. Pop in oven and bake for about 35 minutes.
   
8. Sprinkle the top with sugar.
   

Cheesy Zuccini Flat Bread

My recipe box begins with the bread section. This recipe is modified from something I saw in Bon Appetit once. This can be made as a pizza but since you may not have a pizza stone, I will revert to the Bon Appetit directions.
Ingredients
1 Pizza Dough but you may also us a prefab pizza dough.
olive oil (and spray oil)
Goat cheese or other spreadable herbed cheese (as in Boursin)
Parmesan cheese, grated
I red onion, cut into thin half rings.
1 medium zucchini, cut into thin rounds
Process

1. Preheat oven to 400 degrees.
   
2. Line baking sheet with parchment paper and spray with nonstick spray.
   
3. On well floured surface roll dough out so it is twice the size (or larger than) the baking sheet.
   
4. Spread cheese over one half of the dough and sprinkle with grated Parmesan.
   
5. Fold dough in half and place on parchment lined sheet.
   
6. Spread some olive oil on top of dough.
   
7. Arrange zucchini and onion rounds on top.
8. Season with salt and pepper.
   
9. Baked until puffed and brown at edges.
   

Chantilly Broth

It is with a proud sense of accomplishment that I post this recipe. After 4 months of blogging, this recipe is the final in the first installment of recipes. This recipe completes the book given to my mother HiHo as an engagement present from Mima (her mother) and Baba (her grandmother). From here, I will be moving on to my personal recipe box , and then slowly move back in time from HiHo's (1950's through 1990's), after that, Mima's in the early 1900's, and on to Baba's at the turn of the century. I will delve into the recipes from the early 1800's and before.
So without further ado, here is Chantilly Broth.

Ingredients
1.5 cups mushroom stock
1 single stalk celery, cut up
1 clove
3 Tablespoons minute tapioca
3 cans chicken consomme
1 teaspoon salt
2 dashes black pepper
1 teaspoon lemon juice
1/3 cup cream, whipped

Process

1. Make mushroom stock.
   
2. Soak tapioca in cold consomme for 10 minutes.
   
3. Add mushroom stock and salt and pepper.
   
4. Bring to a boil, stirring constantly.
5. Reduce heat and cook slowly covered, for ten minutes or until soup is thickened.
   
6. Add lemon juice.
7. Pour into soup bowls or cups, topping each portion with a dab of whipped cream.
   

Mima said, "A delicious soup that keeps well and can be reheated. Serves 6 to 8 people. I halved it for Daddy and I and had enough for 2 nights. Really wonderful!"

Mushroom Stock

This mushroom stock is or can be used in many of the recipes in this blog.
Ingredients
1 to 2 pounds mushrooms
2 cups cold water
stalk of celery chopped
one clove

Process

1. Combine ingredients and bring to a boil.
   
2. Reduce heat and bring to a simmer.
   
3. Simmer 30 minutes.
   
4. Strain and extract all liquid.
   
5. Save in airtight container in refrigerator.
   

Tomato and Clam Puree

This recipe is simple and sure to please anyone who loves soup or Clamato juice. This is actually to original Clamato because this recipe far precedes it's creation! Clamato was not created until 1969 when the Californian company Duffy Mott created juices called Seafood Blends and added clam juice with tomato juice.

Ingredients
1 small tin clam broth
1 tin tomato soup, diluted with broth and hot water.

Process

1. Mix prepared soup with clam broth and mix well.
2. Season with S and P and heat.
   
3. Serve with salted whipped cream.
   

Left-over Ham

This recipe was cooking lesson #3, and it is yummy!

Ingredients
1/2 cup wine
1/2 cup water
a bay leaf
3 cloves
slices of left over ham, with fat on them
brown sugar
butter
flour

Process

1. Add first 4 ingredients to a medium sauce pan and reduce to half.
   
2. Remove bay leaf and cloves
3. Brown slices of ham in their own fat.
   
4. Powder with brown sugar.
5. Turn ham and brown other side.
   
6. Put ham in shallow baking dish.
   
7. In a separate pan put large piece of butter and let brown.
   
8. Add 1.5 Tablespoons flour and let burn (yes it wants you to char it a bit).
   
9. Add 3/4 wine and water gradually to make a roux.
   
10. Pour roux over ham and heat in the oven.
    

Boeuf a la Mode

Boeuf a la Mode (which translates to beef according to the prevailing style or fashion) was cooking lesson #2 for HiHo. Again, it did not list ingredients of proportions, however I have attempted to do so this time because the recipe is a bit more detailed. Mima said, "Really REALLY delicious".

IngredientsBrisket or eye of round, have it larded, and also knuckle of veal and if possible calves foot.
Marinade: 2 large onions chopped, 2 cloves garlic chopped, 2 cloves, parsley, thyme, salt, pepper, cayenne, 1 bay leaf, grated nutmeg, ginger, and juniper berries (not absolutely necessary)
white wine
olive oil
carrots

Process

1. Put meat(all tied together) in deep pot with marinade.
2. Cover with white wine.
   
3. If meat is not entirely covered in wine, add olive oil on top.
   
4. Add 4 carrots.
   
5. Let stand over night.
   
6. Slowly cook over low to medium heat for 4 hours. Let cool in another pot.
   
7. Cut string, take out veal bone and calves foot.
   
8. Strain juice over meat.
   
9. Let cool and remove fat from top.
   

Can be served hot or cold, and it has a delicious jelly when cold.

Macaroni Sacillis

Did you know there is a penguin called the macaroni penguin? I was searching and searching for a good picture of macaroni when I stumbled across this one. Who knew!? OK, back to my recipe...

This recipe originates with my family and is listed as a cooking lesson. Mima noted that is made a good party dish. This recipe became a favorite for HiHo to cook for her family. I ate this many many times as a child. I still have her hand written book mark on this page in the cook book. This is a recipe your kids will enjoy! I am keeping the recipe as it was written for my mother, therefore ingredients and proportions are not provided.




Process

1. To a pot of boiling water, add salt and pepper, thyme and a little olive oil.
   
2. Mix
3. Add shell macaroni.
4. Cook 20 minutes.
   
5. Put olive oil int he bottom of another pot.
   
6. Slice 3 onions into it, very fine, and let brown.
   
7. Add three tomatoes cut up, without seeds, but keeping skin on.
   
8. Cook slowly until reduced.
   
9. Add ground meat and heat.
   
10. Add grated cheese and 1/2 glass white wine.
    
11. Add more oil if too day.
    

Cumberland Sauce

This is a traditional Cumberland Sauce recipe. It is a fruit based sauce used on non-white meats such as beef, lamb, and venison. It is a ubiquitous British accompaniment and can be found in jars on supermarket shelves world wide. Mima noted that this was one of Daddy's (who we called Pops) favorite.





Ingredients
2 Tablespoons orange juice
grated rind of one orange
1 Tablespoon lemon juice
1/2 teaspoon ginger
1 Teaspoon prepared mustard
1/4 cup currant jelly

Process

1. In a saucepan over low to medium heat, add first five ingredients.
   
2. When it begins to simmer, add currant jelly.
   
3. Stir until all the jelly has melted.
   
4. Pour over warm meat (beef, lamb, venison etc.)
   

Chicken Tetrazini

Mima's made this recipe when we came to visit, serving us at that long green table with the round bamboo chairs in Stonington. The funny thing is, it's a bad memory because I loath mushrooms just like my sister Mush! Regardless, SP is a mushroom lover just like much of the rest of the world, so I should share this recipe in spite of my dislikes! :) Mima noted that this makes an excellent buffet dish too.

Ingredients
2 packages spaghetti, cooked
2 lbs mushrooms (boil and reserve 1/2 cup of the water)
2 chickens
2 cups heavy cream
1/2 cup flour
2 Tablespoons butter
I package Hollandaise sauce, made according to directions (Mima said that Kraft's mix is excellent!)
shredded cheddar cheese

Process

1. Boil 2 chickens and then cut meat off in small pieces.
   
2. In a sauce pan over medium heat, make a cream sauce using butter, flour, and cream.
   
3. Add the reserved mushroom water.
   
4. Add prepared Hollandaise sauce to the cream sauce.
5. Place chicken and mushrooms in a casserole dish.
   
6. Place spaghetti around edges.
   
7. Pour sauce over spaghetti.
   
8. Cover top with cheese and bake until brown.
   

Bombay Duck

This recipe is one of the more confusing to find a picture for because there is an ugly overly-large-lower-jawed fish known as the Bombay Duck. Again my lovely Wiki has helped me hone in on the true Bombay Duck. In this recipe, you will use 2 ducks that you would find at your local market or butcher shop. I know they can be hard to find so you may want to befriend your local hunter during duck season, and hence the picture I chose. Mima noted that Bombay Duck could be found at her local delicatessen in NYC, but I can not confirm that that is still the case.
Ingredients
2 ducks
water
curry powder
green pepper, chopped
peanuts, chopped
hard boiled egg, chopped
chutney (Major Greys?)

Process

1. Boil 2 ducks in large pot until tender.
   
2. Remove from water and boil.
   
3. Reserve the water the ducks were boiled in to make a curry sauce. There are many ways to do it, but that is the link I chose for now.
   
4. Reheat duck.
5. Serve on rice with chopped ingredients.
   
6. Cover in curry sauce and enjoy!
   

Queen's Toast

While this recipe is not about the Queen toasting diplomats I could not resist the opportunity to use that as the picture for this recipe. This recipe is a lunch or breakfast version of my favorite Welsh Rarebit. Yum! Enjoy with your most local honey please! Proportions are dependent on numbers of people. Serve one slice of bread per person. This recipe calls for you to remove the crusts from the bread. I would like to suggest that you take those crusts and put them outside for the birds to eat. I do that all the time with my bread heels that the kids don't like. In summer months, the squirrels will eat them too.

Ingredients
slices of bread
butter
Almonds, chopped
honey


Process

1. Remove the crusts from the bread.
2. Melt butter in large saucepan.
3. Saute bread in butter until toasted and remove from pan.
   
4. In double boiler, melt butter.
   
5. Add almonds and honey to heat.
   
6. Pour over toast slices and serve.
   
   

Rosemary Corn Bread

This is a favorite recipe of mine that I found in November 2003's Real Simple magazine. The use of yogurt and inclusion of whole kernel corn makes this recipe fabulous!
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524254
Ingredients
2 8.5 ounce boxes corn bread mix
2 eggs slightly beaten
1 8-ounce container plain yogurt
2 7-ounce cans whole-kernel corn, drained
1 Tablespoon dried Rosemary leaves

Process

1. Heat oven to 400ºF.
   

2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
   

3. Stir all the ingredients together.
   

4. Spoon the batter into the prepared pan.
   

5. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
   

6. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.)

7. To serve, thaw and reheat in the foil in a 325ºF oven for 10 minutes or until heated through.
   

   
   Yield: 24 servings

Thin Corn Bread

Ingredients
1 cup yellow corn meal
1/4 teaspoon salt
1 teaspoon sugar
butter, the size of an egg, melted (I don't know how to translate such an archaic direction )
1.5 cups boiling water

Process

1. Preheat oven to 350 degrees.
   
2. Mix ingredients together.
   
3. Beat well and spread thin on a baking sheet.
4. Bake 20 minutes or until done.
   

Warm Bacon Cheese Sourdough Dip!

I made this recipe tonight which I found on another blog I follow. YUMMY! I could not find a sourdough loaf, so I heated it in a casserole/baking dish and am serving it with cubes of bread and sliced peppers and carrots.
http://virtualdinnergroup.blogspot.com/2009/01/superbowl-recipes.html?showComment=1233190380000#c561187225111998145

WARM BACON CHEESE SOURDOUGH DIP

1 lg round loaf of sourdough bread

1 pkg cream cheese

1 1/2 c sour cream

2 cups shredded cheddar cheese

2-3 Tbsp Worcestershire sauce

3/4 lb bacon - cooked and crumbled

Process:

1. Cut out a circle in top of the bread and gut the middle to make a bowl. Save inside pieces for dipping.
2. In a mixing bowl beat cream ch, sour cream, cheddar cheese and Worcestershire sauce.
3. Mix in bacon.
   
4. Pour into bread bowl.
   
5. Wrap in tin foil and bake in over at 325 degrees for one hour until heated through.
   
6. Serve with extra bread or crackers.

While Wheat Hard Bread

In a prior post, I explained that Spry is the original Crisco. There are some pretty funny advertisements with Aunt Jenny. This one seemed pretty timeless to me.


Ingredients
3 and 3/4 cups while wheat flour
2 cups white flour
1 Tablespoon salt
1 Tablespoon sugar
1 Tablespoon Spry





Process

1. Mix flours
2. Work in Spry
3. Add sugar and salt.
4. Moisten with water for a stiff loaf, setting aside enough flour to roll out very thin.
   
5. Form into loaf and bake in a quick oven (350 degrees?) turning to brown evenly.
   
6. Break into pieces and keep in a box.
   

Baba's Pop Overs

I knew that SP was the man for me when he told me how much he likes making pop overs. We actually registered for two pop over racks when we were married! This recipe is clearly written before such a thing was invented, so if you don't have pop over trays, clearly you can improvise! Pop overs are quite fun and a nice switch from their close cousin Yorkshire Pudding, and they work well with any meal!

Ingredients
1 cup milk
1 cup flour
2 eggs
salt

Process

1. Preheat oven to 375 degrees (the recipe calls for a quick oven but I have not figured out a translation to that yet).
2. Combine ingredients and beat with egg beater until foaming.
3. Heat muffin pan with butter in cups until sizzling.
   
4. Fill cups half full.
5. Bake for 1/2 hour ("in quick oven").
   

Half the recipe will make 6 pop overs. If you divide the recipe still use 2 eggs. You can also use this recipe for Yorkshire Pudding, though Yorkshire does have some variations.

Potato Salad with Beets

Ingredients
4 cups cooked and cubed potatoes
3 cups beets, cleaned peeled and boiled/baked until soft
1/2 cup chopped pickle
1/2 cup chopped black olives
1/2 cup capers

dressing:
yolks of 6 eggs, hard boiled
salt
2 Tablespoons dry mustard
1 teaspoon black pepper
1 pint oil
vinegar to thin
1 Tablespoon onion juice


Process

1. Mix salad ingredients together in a large bowl.
2. Pour dressing over and toss together.
   
3. Serve on shredded lettuce.
   

Rice Pudding

Another recipe from Baba, my great grandmother!

Ingredients
4 Tablespoons rice
1 quart milk plus one pint
1 cup sugar

Process

1. Cook ingredients in a double boiler for four hours.
   
2. Put in casserole dish with one pint milk poured on top.
   
3. Brown under the broiler.
   
4. Serve cold with cream.
   

Crock Pot Stuffed Peppers

I have never before found a Martha recipe so simple to make. I just put it together and it is cooking, and I bet it will be yummy. It threw me off to put raw couscous into the peppers, but the way the recipe reads, I am trusting that it will soften up fine!

Martha's Greek Stuffed Peppers http://www.marthastewart.com/recipe/greek-stuffed-peppers

Ingredients

Serves 4

• 4 large bell peppers
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup couscous
• 4 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• Lemon wedges, for serving

Directions

1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
2. To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
3. Sprinkle peppers with scallion greens; serve with lemon wedges.

Hint

To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or oven proof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

Cheese Fondue

Ingredients
1 clove garlic -peeled and halved
1.5 cups dry white wine
1 Tablespoon cornstarch
2 teaspoons Kirsch
1/2 pound Emmentaler - grated
1/2 pound Gruyere - grated
* option: combine your grated cheeses and toss with a teaspoon of corn starch
1 baguette, cubed

Process

1. Rub inside of saucepan with garlic clove.
   
2. Add wine to saucepan and bring to a simmer over medium heat.
   
3. Stir cornstarch and Kirsch together in a small bowl.
4. Gradually add cheese to pot, stirring constantly in a zig-zag or figure 8 motion. (Do NOT stir in circles)
5. When melted, keeping care to not let it boil, add Kirsch mixture and continue stirring until creamy.
   
6. Bring to a simmer and continue stirring until thickened.
   
7. Pour into fondue server, following directions for your particular set, and serve by dipping into it with cubed baguette.
   

Veal Loaf

This is another Baba recipe, which Mima attested was, "Very Good!". Like many of these recipes, they are so old the process is archaic, but I like that aspect of this one so I am keeping it. It lets us know the way things used to be. For anyone who knows me well enough, I am not a proponenet of veal consumption, however I am a woman on a mission so this recipe is not to be omitted.

Ingredients
1 lb. veal
1 lb. salt pork
1 lb. beef (round)
1 cup bread crumbs from center of loaf
3 eggs
1 cup water in pan
salt & pepper
celery salt
1 onion, chopped

Process

1. Preheat oven 350 degrees.
2. Have beef and veal ground together.
   
3. Mold with hands, putting pork top and bottom.
4. Season with S & P, and celery salt.
   
5. Place chopped onion in pan with water.
6. Bake as a roast and baste while in oven.
   

Baked Halibut

This recipe is credited to Samuel S. Sewall, my umpteenth great grandfather and the judge of the Salem witch trials.

Ingredients
Piece of Halibut
flour
salt pork
onions
bacon

Process

1. Preheat oven to 300 degrees.
   
2. Cook a piece of halibut with the skin on.
   
3. Dust with flour
4. Fry 1/4 pound of salt pork (fat) in a pan until grease is all out.
   
5. Add finely chopped onions, then fish, and baste thuroughly.
   
6. Bake slowly in the oven.
   
7. Serve with bacon slices.
   

Smelts in Oil

Ingredients
12 smelts
salt
pepper
1 large onion
3 sprigs parsley
butter
breadcrumbs
olive oil

Process

1. Preheat oven 325 degrees.
2. Remove backbones from smelts, leaving on heads and tails.
   
3. Season with salt and pepper.
   
4. Chop, to a pulp, a large onion with 3 sprigs parsley.
   
5. In a saucepan melt 2 or 3 tablespoons butter and cook the onion parsley pulp in it.
   
6. Season with S & P and add some breadcrumbs.
   
7. Remove from stove and stuff smelts with this mixture.
   
8. Place smelts in backing dish, on their backs, side by side.
   
9. Pour olive oil over all until dish is half full.
   
10. Bake for 20 minute.
    

Baked Brie

This is a family favorite, particularly for my mother in law. There have been times of near warfare over this dish as we elbow each other out of the way. We are also notorious for stealing each others knives. This Christmas, I picked up the whole plate and walked to another room with it just to watch her head spin! It is simple and oh so yummy!

Ingredients
1 wheel of brie, any size.
brown sugar
sliced almonds

Process

1. Preheat oven to 300 degrees
2. Remove cheese from refrigerator and unwrap.
3. Gently slice or cut off the entire top layer of the rind. Keep sides of rind intact. If top layer is not entirely removed you will not achieve the ooey gooey wonder of this dish.
   
4. Pack top surface with brown sugar and almonds. The more the merrier.
   
5. Press down on top to make sure it's packed in.
   
6. Pop it in the oven and bake until ooey gooey wonderful! Timing is relative to the size and quality of the cheese, but you want it jiggly and liquidy in the center.
   
7. Serve immediately with water crackers. Make sure everyone has their own knife!
   

Hot Crabmeat Dip

Another family tradition for Christmas. As a child I wouldn't touch crab. After HiHo died I made this dip to continue the tradition. One taste and I was hooked! I crave this stuff! I double this recipe to last through the holidays.

Ingredients
1/2 pound fresh crab meat
3 large cans crab meat
2 or 3 rectangles cream cheese
2/3 cup mayonnaise (and sour cream HiHo wrote in)
2/3 cup + white wine or dry vermouth
garlic powder to liking
2 teaspoons mustard
1 small onion grated
horseradish to liking ( a lot!!)
2 Tablespoons chives
2 Tablespoons parsley
salt
pepper
Dash Worcestershire
1 cup slivered almonds, roasted
clam juice if too thick

Process

1. Mix all ingredients in a large sauce pan.
   
2. Cook and stir until cream cheese melts
3. Add more wine as needed to keep it at dip consistency.
   

Serve in a hot chafing dish, using French bread or Melba toast rounds for dipping. Serves 30.

HiHo's Famous Spinach Dip

This was a Christmas tradition for my Mom. It is easily doubled or tripled for large groups. It became my staple, as the family vegetarian, for many years. It was our most frequent meal in college, so this one is for you La!

Ingredients
1 package frozen chopped spinach
1/2 teaspoon dill weed
1/2 cup chopped scallions
1 cup mayonnaise (or less)
1 cup sour cream (or less)
salt
pepper
1/2 cup chopped parsley
Juice of 1/2 a lemon (or a tablespoon of the stuff in the jar)

Process

1. Thaw spinach and drain thoroughly. Press gently with spoon to remove extra water.
   
2. Mix all ingredients and add to drained spinach.
   
3. Mix well.
   

Dip is better if allowed to chill a few hours or overnight. Serve with raw vegetables or make into small sandwiches. HiHo made the sandwiches every Christmas Eve.

World's Best Cookies

Ingredients
1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Process

1. Preheat oven to 325 degrees F.
   
2. In mixing bowl, cream butter and margarine.
   
3. Add sugars, vanilla, and oil. Beat until smooth.
4. Add egg and beat again until smooth.
   
5. Add flour, salt, baking soda, and cream of tartar. Stir.
6. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended.
   
7. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle.
   
8. Spray cookie sheets lightly.
   
9. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24)
   
10. Bake for 8 to 10 minutes.
    
11. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

No Fail Fudge

Ingredients:
1 bag chocolate (or other flavor) chips
1 pinch of salt
1 can sweetened condensed milk

Process

1. Put ingredients in a heavy pan and melt on low heat until completely melted, and there are no lumps.
   
2. Pour into a buttered 8x8 pan, chill until set.