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.
   

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 Hi-Ho 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  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

Directions

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 to 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.
   

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 (pictured above which can be substituted 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. 
   

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.
   

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

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.