Green Rice

 Serves 4

1. Preheat oven to 325 degrees.

2. Beat 1 egg

 

3. Add and mix well: 1/2 cup finely chopped parsley

                                        1 cup milk

                                        1 garlic clove, minced

                                        1 small onion, minced

                                        2 cups cooked rice

                                        1/2 cup grated cheese (strong)

                                        salt to taste

 

4. In baking dish, add 2 Tablespoons oil and add the above mixture. 

5. Bake for 30 to 40 minutes.

Raisin Sauce

 Makes 2 cups

Ingredients

 1/2 cup brown sugar

1&1/2 teaspoons dry mustard

1&1/2 Tablespoons flour

1/2 cup seedless raisins

1/4 cup vinegar

1&3/4 cups water

Process

1. Combine dry ingredients in top of a double boiler and add vinegar and water. 

2. Cook 20 minutes over boiling water. 

Grape Sauce for Duck or Ham

Ingredients

1/3 cup butter 

1 teaspoon cornstarch

1/3 cup currant jelly

2 Tablespoons lemon juice

1 Tablespoon grated orange rind

1/3 cup sweet sherry

1 cup Thompson seedless grapes

Process

1. Melt butter in top of double boiler. 

2. Blend in cornstarch. 

3. Add the jelly and place misture over hot water to melt the jelly. 

4. Stir in juice and rind. 

5. Heat until thickened, then cook 2 minutes longer. 

6. Cool. Just before serving, stir in the sherry and grapes. 

Yield about one cup.

Clear Soup

 This recipe is credited to family friend Deb Brinkerhoff. Hi-Ho noted that it makes an excellent appetizer. 

Combine equal parts clam broth and chicken broth and heat. Add sherry, salt, and pepper. Add heavy cream before serving. 

I don't really know what to think about this bizarre recipe but according to the internet it is a thing.

Autumn Carrot Soup

 I'm not sure what Greenwich publication this was clipped from, but the recipe is credited to Morgan in Glenville

Ingredients

1 lb carrots, peeled

1/2 lb butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1 & 1/2 cups light cream

1/4 tsp nutmeg

salt and pepper to taste

Process

1. Skin, seed, and chop the squash.

2. Chop the onion and celery. 

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

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

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

6. Bring remaining stock to a boil, add carrot circles and simmer until tender, then add the vegetable puree. 

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

8. Add cream, nutmeg, salt and pepper. Cook 15 to 20 minutes over slow heat. 

9. Adjust seasonings and serve. 

 

Serves 8

Cumberland Sauce for Meats - hot or cold

 Stir together, over a low flame, 2 Tablespoons orange juice, grated rind of the orange, 1 Tablespoon lemon juice, 1/2 teaspoon ground ginger, 1 teaspoon prepared mustard. 

Add 1/4 cup currant jelly and 1 Tablespoon wine. Stir until jelly melts.

Avocado Soup

 Serves 6 to 8

Ingredients

4 ripe avocados

3 cups chicken broth

2 scallions, chopped including green tops

1 teaspoon lemon juice

herb salt and pepper to taste

1 cup sour cream

Process

 1. Peel, pit and dice avocados. 

2. Places in blender with scallions and 2 cups chicken broth. 

3. Blend on high speed until completely smooth. 

4. Transfer to a bowl and stir in remaining 1 cup chicken broth, seasonings, and sour cream. 

5. Cover and refrigerate until well chilled. 

6. Serve in individual bowls with a sprinkling of chopped chives.

Curried Zucchini Soup

 Serves 4 to 6 people

Ingredients

4 zucchini (washed and thinly sliced)

3 T butter

2 onions, thinly sliced

1 clove garlic, minced

2 teaspoons good curry powder (Madras)

3 cups chicken stock

1 Tablespoon lemon juice

1 tsp salt

dash cayenne pepper

1 cup medium cream

parsley

Process

1. Place sliced zucchini in colander, sprinkle heavily with salt, and allow to rest 30 minutes. 

2. Melt butter in a large frying pan, add sliced onions, and garlic and cook over low heat for 5 minutes, or until onions are translucent. 

3. Add curry powder and cook slowly another 2 to 3 minutes. 

4. Wash and dry zucchini and add to the frying pan. 

5. Cook over low heat another 5 minutes.  

6. Season with salt and pepper, add the chicken stock, and when the stock begins to simmer, cook for 10 minutes or until zucchini is still a bit crisp. 

7. Put mixture through a food mill or blender. 

8. Add lemon juice and chill. 

9. When chilled add the cream and top with a sprig of parsley.

Barbecue Sauce for Spareribs

 Ingredients

1 cup tomato sauce

1/4 cup red wine vinegar

1 teaspoon paprika

1 Tablespoon chili powder

2 teaspoons sale

1/4 cup brown sugar

1/8 teaspoon dry mustard

Lil Noble's Soup

 Lil Noble was my Godfather's Mom. Serves 8. You may need to add water to thin. Add sherry and different combinations of spices for good variations

Ingredients

4 potatoes

4 carrots

1/2 package string beans

4 onions

salt and pepper

sour cream or milk and butter

seasonings: garlic powder, curry, and sherry

Process

1. Peel and cut up veggies and put in pan with just enough water to cover. 

2. Cook until mushy and add the string beans. 

3. Put in blender. 

4. Return to pan and add liquid. 

5. Heat and serve.

Peruvian Ceviche

 This recipe (typed onto a recipe card) is from an old family friend Vibeke Gregory, the wife of a Princeton classmate of my fathers.The Peruvians serve the ceviche with 2 to 3 slices of cold boiled sweet potato and a small corn on the cob. Serves 6

Ingredients

10 to 12 fresh Flounder fillets

1 medium size sweet red pepper

2 to 3 Tablespoons finely chopped parsley

some very hot chili pepper (if not available use cayenne)

2 to 3 small red onions, sliced paper thin

salt and pepper

enough lime or lemon juice to cover

optional : cold, boiled sweet potatoes, corn on the cob or cold sweet corn.

Process

1. Wash the fish fillets, dry and cut into bite sizes. 

2. Finely chop the two kinds of peppers, don't over do the hot one, as the ceviche should be strong but not burning. 

3. Add the parsley and finely sliced onions. 

4. Salt and Pepper to taste, then cover the lot with the lime/lemon juice. 

5. Let stand in the refrigerator for about 2 to 3 hours before serving, turning at least once. 

6. Serve on finely sliced lettuce (Romain or your favorite) with warm French bread or toast on the side.

Red Cabbage Salad

 Scoop out the red cabbage and chop fine. Add chopped apple, chopped onion, 4 smoked herring/kipper, mustard, mayonnaise and vinegar. Mix well and chill. Serve on cabbage leaves  or scooped out into the cabbage (fancy!)

Tarragon Dressing

 

This recipe is clipped from the May 1979 edition of The Nutmegger, a Greenwich, CT publication. 

Process

Combine 1/2 cup sour cream, 1 tablespoon tarragon vinegar, 1 teaspoon minced onion, 1/4 teaspoon sugar, and 1/4 teaspoon salt.

Endive and Caviar Salad

 

 This little gem of a recipe is written out by Hi-Ho but credits the restaurant Jean-Louis, an iconic yet permanant closed restaurant in Greenwich, CT.

Ingredients

4 endive

1/2 cup heavy cream

1/2 cup sour cream

juice of 2 lemons

cayenne pepper

1 Tablespoon chives

1 tsp tarragon

4 Tablespoons salmon caviar

4 Tablespoons black caviar

4 Tablespoons white caviar

Process

1. Wash and slice the endive 1/4 " from top to butt. Toss with juice of one lemon. 

2. To create a cream dressing, combine heavy cream, sour cream, cayenne, tarragon, and the juice of one lemon in a bowl.

3.  Marinate the endive in the cream dressing for 5 minutes. 

4. Add chives and caviars and toss gently. 

5. Serve on cold plates. 

Serves 4.

Duck with Peaches

 This is another recipe clipped from Life magazine out of Pavillon Restaurant.

Ingredients

1 nice 5 to 6 pound duck

2 Tablespoons butter

1 can peach halves

3 Tablespoons sugar

2 teaspoons arrowroot

1 1/2 glasses Grand Marnier, or curacao if preferred

Process

1. Roast duck at 400 degrees for one hour with butter and half the juice from the can of peaches. 

2. Remove the duck and skim off excess fat, reserving the drippings. 

3. Place 2 Tablespoons of sugar in a saucepan. Moisten with part of the drippings, which have been thickened with 1 teaspoon arrowroot and a little Grand Marnier. 

4. Cook until the sauce becomes light caramel in color. 

5. While it is still boiling, add remaining drippings, thickened with the remaining arrowroot and a little more Grand Marnier. 

6. Pass through a fine strainer and add remaining peach juice. 

7. Sprinkle remaining sugar over peach halves and place under broiler until they are glazed. 

8. When ready to serve, garnish duck with the peach halves, add the remaining glass of Grand Marnier to the sauce, and pour it over the duck and peaches. 

9. Serve with potato souffle. (what is that and where did it come from?)

Chicken Tetrazini

 By the looks of this recipe card, this is an older recipe and it is written by Baba my great grandmother. 

Ingredients

2 packages spaghetti

2 lbs mushrooms (boil and save the water)

2 chickens

Hollondaise Sauce

Process

1. Boil chickens and cut meat into small pieces. 

2. Make cream sauce from mushroom water. (what?)

3. Put chickens and mushrooms in center of baking dish with spaghette around the edge. 

4. Spread the mushroom Hollondaise sauce over spaghetti. 

5. Spread cheese on top and bake until brown. 

This serves 9 people.

Puree of Mushrooms

 Ingredients

2 pounds fresh mushrooms

2 or 3 good scrapings of nutmeg

2 cups heavy cream

Process

1. Chop fresh mushrooms very fine, until as smooth as applesauce, and stain in a fine strainer in order to dry. 

2. Place mushrooms in a saucepan over a slow fire for 10 minutes to make all the water is evapoated. 

3. Season with salt, pepper, and nutmeg. 

4. Add the cream and cook for 20 minutes. 

5. Serve very hot with stalks of celery braised in butter on the side.

Poularde Pavillon aka Champagne Chicken

  

Another recipe Hi-Ho plucked from Life magazine recipe cards!

Oh it is already entertaining with this reference to Vincent Price!  Otherwise, any research leads to other recipes from other restaurants.

Ingredients

One 3 lb chicken

1 teaspoon salt

2 Tablespoons butter

1 pint, plus one glass French champagne

2 pints heavy cream

3 shallots chopped

4 mushrooms, crushed by rolling with a bottle

sprig of parsley, chopped

2 bay leaves

pinch of thyme

2 Tablespoons butter

+ Puree of mushrooms recipe at end.

Process

1. Season chicken with salt and place in casserole dish with 2 Tablespoons butter and one pint champagne. 

2. Cook in a moderate oven (350?) for about 45 minutes, basting often and turning until all sides are golden brown.

3. Remove chicken, add to drippings the cream, shallots, mushrooms, parsley, bay leaves,and thyme. 

4. Simmer until the sauce has reduced one third; pass sauce through a  fine strainer. 

5. Add remaining butter and the glass of champagne. 

6. Pour over the chicken and serve with puree of mushrooms. 

Puree of Mushrooms

Ingredients

2 pounds frech mushrooms

2 or 3 good scrapings of nutmeg

2 cups heavy cream

Process

1. Chop fresh mushrooms very fine, until as smooth as applesauce, and stain in a fine strainer in order to dry. 

2. Place mushrooms in a saucepan over a slow fire for 10 minutes to make all the water is evapoated. 

3. Season with salt, pepper, and nutmeg. 

4. Add the cream and cook for 20 minutes. 

5. Serve very hot with stalks of celery braised in butter on the side.

Chicken Tarragon

 This is another recipe from Mom. We miss you Hi-Ho. Yield 3 to 4 servings.

Ingredients

1 stick butter

2 broiling chickens, cut into serving pieces

1/3 cup chopped shallots (or scallions in place)

1 cup of dry white wine

2 Tablespoons dried tarragon, steeped for 1 hour in the 1 cup of dry white wine

salt and pepper to taste

chopped parsley

Process

1. In a heavy skillet, melt the butter. 

2. When hot add chicken pieces, a few at a time. 

3. Brown lightly on all sides. 

4. Add shallots and cook over low heat until the chicken is tender, about 20 minutes. 

5. Add the tarragon win mixture and cook slowly until the liquid is hot. 

6. Add salt and pepper to taste. 

7. Transfer to a serving platter and garnish with chopped parsley.

Chicken Mousse with Nut and Celery Salad

 

This recipe is clearly Mima's handwriting. As of this moment, I don't know what to think of this recipe but after typing it I might have more comments. Chicken mousse, huh?

Um... 4 pounds of chicken  serves 18 people! What kind of yield is that!?

Ingredients

1 cup milk, cream or chicken stock

3 eggs

1/4 tsp salt

celery salt, pepper or paprika

1/4 package gelatin - you might have just lost me

1 cup cooked chicken, chopped fine or powdered (ew!)

1 cup whipped cream

Lettuce

Celery

Pecans

French dressing

Process

1. Scald 1 cup milk, cream or chicken stock

2. Beat yolks of three yolks and add a 1/4 teaspoons salt, celery salt, pepper, or paprika.

3. Cook as custard.

4. Soften a quarter package of gelatin in a quarter cup of cold water and then add it to the custard. 

5. Strain custard over one cup cooked chicken. 

6. Stir over ice water until thick. 

7. Add one cup of whipped cream. 

8. Mold and chill. 

9. When ready to serve, place mold over lettuce, cover with the prepared celery and pecans and then poud French dressing over. 

Um... yuck.

Chicken Ring with Mushroom Sauce

 Oh for Pete's sake!

The handwriting on this recipe card had me confused as it is written on Hi-Ho's recipe card but is not Mima's handwriting. So I start thinking...

 Who is this mystery person? A friend of Hi-Ho's? A godparent of one of the three of us? A friend of Mima's? 

Oh wait - it says Pete! Who's Pete!? 

Oh for Pete's sake! This whole thing confuses me - just look at the name! Mush and I hate mushrooms! Oh just wait...

Ingredients

5 to 6 cups "cooked fowl" (I kid you NOT!)

4 cups soft bread crumbs (a previous post tells me this means "from the middle of the loaf")

2 cups cooked rice

2 tsp salt

1 tsp paprika

1 tsp pepper

8 well beaten eggs

1/2 cup pimento

1/2 cup butter (or chicken fat)

1.5 quarts milk or chicken stock (what? those two are not similar except for maybe fat?)

parsley

Process

1. Dice meat. 

2. Combine ingredients. 

3. "Pack into two big greased molds" and I have no additional comment or clarification. 

4. Bake in slow oven for 325 degrees for 45 to 60 minutes. WHAT is a slow oven?

5. Allow to stand 10 minutes in warm place (easier to remove). 

6. Turn into large platters and fill centers with mushroom sauce (GAG). 

HEY GUESS WHAT!? THERE'S NO RECIPE FOR MUSHROOM SAUCE!

7. oh wait I read on. 

8. Garnish with Parsley

9. Here's the part Pete didn't really explain prior: "Add mushrooms to mushroom soup heated in a double boiler for quick sauce". 

Who the F is Pete and can I PLEASE have a conversation!?

Mrs. H. J. Dyble's Chicken (Marcia's)

 I'm not exactly sure what the title of this one means but I have asked my sister for a bit of clarification if there is any. She says Mrs. Dyble sounds familiar but she has never eaten mushrooms, to which I said that cream of mushroom soup is an easily hidden ingredient. There is a long list of Marcia's - at least 5 generations - and this one is in Hi-Ho's writing (Marcia of generation 4). 

Ingredients

3/4 cup rice

1 package Lipton onion soup

chicken (no quantity provided)

1 can cream of X soup (mushroom, celery, eny cream of soup)

3 cups water , approx

Process

1. Cover bottom of baking pan with rice, sprinkle onion soup, and add 2 cups of water. 

2. Place chicken on top and then add the soup of choice over the chicken. 

3. Add more water - less than a cup. 

4. Cover and bake for 1 hour and then uncover and brown for another 1/2 hour.

Chicken with Cranberries

 

 This recipe is penned in KK's handwriting which tells me that she loved it and shared it with Hi-Ho. Origin otherwise unknown. Serves 8. KK noted that she strained a can of whole cranberry sauce and used what stayed int he strainer although I am not sure what that means given the ingredients.

Ingredients

4 whole chicken breasts, halved and skinned

1/4 cup butter

1/2 cup chopped onion

2 cups  cider

1 tsp salt

1/4 tsp pepper

1 tsp grated lemon peel

1 Tablespoon corn starch

1/3 cup sugar

2 cups fresh cranberries

4 bananas, sliced

Process

1. Melt butter in a saucepan and brown the chicken on all sides. Remove chicken preserving contents of pan. 

2. In the chicken pan saute the onion and cook until tender, about 5 minutes.

3. Add 1.5 cups cider, salt, pepper, lemon peel and simmer. 

4. Replace the chicken and cook together, simmering for an additional 30 minutes. 

5. Remove the chicken. 

6. Cmobine one Tablespoon cornstarch with 1/2 cup cider, and blend smooth. 

7. Add sugar and cranberries and cook 10 minutes while stirring. 

8. Add the chicken and bananas and heat to a serving temp. 

9/ Transfer to serving dishes.

Chicken Baked in Wine

 This is another one of Hi-Ho's recipes. It reminds me of a shake and bake recipe.

Ingredients

2 broiler chickens

1/2 teaspoons salt

1/8 teaspoon pepper

1 small onion

1 cup flour

1/4 cup peanut oil

1 to 1&1/2 cups sherry

+ sauteed mushrooms and lemon

Process

1. Preheat oven to 450 degrees

2. Cut broilers into pieces and sprinkle well with salt and pepper. 

3. Toss chicken in bag with flour. 

4. Heat a 7" heavy cast iron fry pan, putting into it just enough oil to cover the bottom. 

5. Over low heat, lightly brown the chicken using only enough oil to keep it from burning, adding more as needed. 

6. Remove chicken pieces from pan as they brown. 

7. Pour off excess fat and return chicken to pan over low heat and pour the sherry over the chicken. 

8. Peel the onion and slice into rings and place on top of the chicken. 

9. Place chicken in the pan in the oven and bake about 30 minutes, basting 3 to 4 times in all and adding more sherry as needed. 

10. remove sizzling hot from over, baste one last time and serve.

Chicken Amandine

 

 This recipe is in Hi-Ho's handwriting without a reference to where it came from. Yield 4 servings.

Ingredients

Two 2 LB broiler chickens, quartered

3 Tablespoons butter

2/3 cup blanched livered almonds

1 cup white wine

salt and pepper

1.3 cup chopped parsley

Process

1. Saute chicken in butter with almonds until the chicken is golden on all sides. 

2. Add the wine and season the chicken with salt and pepper. 

3. Cover and simmer over low heat for about 40 minutes or until chicken is tender. 

4. Add parsley and more salt and pepper as needed. 

5. Serve hot with a side salad and mashed potatoes.

Roast Duck with Grapes

 

 This was another clipping Hi-Ho took from the New York Times. I don't eat duck, so I have no clue as to how good this is! Yield - 4 servings. 

 

I'm having a hard time reading this old recipe so I found a link to it. Click here. 

Ingredients

• ⅓ cup chopped onion
• ¼ cup butter
• 4 cups toasted bread cubes (croutons)
• 2 tablespoons chopped fresh parsley
• 1 cup chopped celery
• Salt and freshly ground black pepper
• 1 teaspoon ground thyme
• ⅓ cup Duck Stock
• 1 cup Thompson seedless grapes
• 1 ready-to-cook duck (4 to 5 pounds)
• ½ lemon

Process

1. Preheat oven to moderate (325°F.).

2. Sauté the onion in the butter. Mix bread cubes with onion, parsley, celery, one teaspoon salt, one-half teaspoon pepper, the thyme, stock and grapes.

3. Sprinkle inside of duck with salt and pepper. Fill crop and body cavity with grape stuffing. Close opening with skewers. Lace tightly with a strong string. Rub the outside of the skin with the lemon.

4. Place duck on a rack in a shallow pan, such as a jelly-roll pan. Bake for two to two and one-half hours. Serve with Giblet Gravy (see below).

Vienese Chicken

 

 This recipe is another New York Times clipping from Hi-Ho. When I google the recipe, it brings me to Chicken Schnitzel. I guess names change over time .Yields 4 servings.

Ingredients

2 Tablespoons butter

1 onion, finely chopped

1 two to three pound chicken, cut into serving pieces

1 green pepper, chopped

2 carrots, chopped

6 mushrooms, sliced

1 tomato, skinned and diced

1 cup chicken broth

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon black pepper

1 Tablespoon flour

1/4 cup sour cream

Process

1. Melt the bitter in a heavy skillet. Add the onion and saute until tender but not browned. 

2. Add the chicken pieces and brown on all sides. 

3. Add the green pepper, carrots, mushrooms, tomato, chicken broth, paprika, salt and pepper, and bring to a boil. 

4. Cover and simmer until the chicken is tender, 25 to 35 minutes. 

5. Blend the flour with the cream and stir into the skillet. 

6. Reheat while stirring but do not allow to boil.

Chicken Tetrazzini

 

 This recipe was clipped by Hi-Ho from the New York Times what looks like many years ago.I think I am particularly in love with the description of it in THIS article: "The casserole even snobs love".

Ingredients

4 chicken breasts

salt and pepper

1 pound mushrooms, sliced

6 Tablespoons butter

2 Tablespoons flour

1 cup heavy cream

3 Tablespoons sherry

pinch of nutmeg

3 truffles chopped

1/2 pound spaghetti, cooked according to directions

1/2 cup grated Parmesan cheese

Whole mushrooms, sauteed in butter, for garnish

baking dish, greased

Process

1. Cover the chicken breasts with boiling water, containing one teaspoon salt, and simmer until the meat is tender. Let the meat cool in the broth, then remove it from the bone and cube. 

2. Return the bone and skins to the broth and boil until reduced to two cups. Strain and reserve. 

3. Saute the sliced mushrooms in 3 Tablespoons butter and reserve.

4. Preheat the oven to 350 degrees. 

5. Melt the remaining three tablespoon of butter in a sauce pan and blend in the flour. 

6. Stir in the two cups broth from step 2 and cook, stirring vigorously with a whisk until thickened and smooth. 

7. Stir in the cream, nutmeg, sherry, truffles,  salt, and pepper to taste

8. Cook briefly over low heat. 

9. Mix the sauce with the chicken and spaghetti and pour into a greased baking dish. 

10. Sprinkle the Parmesan cheese over the top and brown in the oven. 

Garnish with the whole mushrooms and serve with a side salad.

Orange glazed Spareribs

 This recipe was created by Hi-Ho. Please know this requires an overnight marinade. Served as an appetizer, it makes4 to 6 servings so double or triple as needed.

Ingredients

1/2 cup soy sauce

1/2 cup bitter orange marmalade

1 teaspoon orange rind

1 clove garlic, finely minced

2 thin slices fresh ginger, shredded

1/8 teaspoon freshly ground black pepper

2 to 3 pounds spareribs, cut into individual servings

Process

1. Combine the soy sauce, marmalade, orange rind, garlic, ginger, and pepper. 

2. Pour over the spareribs and marinate overnight. 

3. Preheat oven to 350 degrees. 

4. Place the ribs on a rack in a roasting pan and bake for 1.5 hours or until tender and well glazed, basting frequently with marinade during baking.

Veal Loaf

 This recipe is credited to my grandmother Mima. 

Ingredients

1 lb veal, 1 lb salt pork, and 1 lb beef all ground together

1 cup bread crumbs (from center of loaf)

1 cup water (in the pan)

2 sliced onions (in the pan)

salt and pepper

celery salt

Process

1. Preheat oven to 350 degrees

2. Mix all the ground meat . 

3. Season with salt, pepper and celery salt. 

4. Form into a loaf

5. Bake as a roast, basting often, for one hour. 

This is good cold. If hot, serve with brown sauce or gravy!

Veal Cutlets Supreme

 This appears to be a recipe of Hi-Ho's creation. I don't eat veal but maybe some one who reads this blog does. Serves 4 to 6

Ingredients

1 and 1/2 lbs veal, sliced thin

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup flour

1/2 stick butter

1/2 cup sherry

1 Tablespoon sugar

1/2 teaspoon garlic powder

1/2 pint sour cream

Process

1. Preheat oven 350 degrees. 

2.  Sprinkle veal slices with salt and pepper and then roll in the flour. 

3. Heat a frying pan until very hot. 

4. Melt butter, let it sizzle, and lightly brown the veal on both sides. 

5. Remove from heat. 

6. Mix sherry, sugar, and garlic powder and slowly pour carefully into sides of veal pan so as to not moisten the top of the veal.

7. Spread sour cream thinly over the cutlets. 

8. Bake in the oven for 15 minutes until the sour cream is lightly browned on top if not place until broiler for a moment to brown. 

Pork Chops Beatrice

 

 I truly hope this is better than the pork chops I had as a kid that turned me off to them forever! This recipe is credited to a Morrison Wood, but I am not sure who that is. I have reached out to my sister Mush for more information about this person. I did just google that name and came up with a cookbook author. Who knows?!

Ingredients

4 lean pork chops

1 tsp bacon drippings

1 Tblsp flour

1/2 cup chicken broth

1/2 cup sherry

1 large onion, sliced

Process

1. Get pork chops cut about 1" thick. 

2. In a heavy skillet, put bacon drippings and hear until hot. 

3. Put in pork chops and sear them slowly on both sides. 

4. When nicely browned, drain most of the renderings, leaving only enough to form basis for a roux. 

5. Remove chops for a moment and place into renderings, sprinkle with flour. 

6. Mix flour and renderings thoroughly until smooth. 

7. Put the chops back in the skillet. 

8. Add chicken broth and sherry. 

9. Peel and slice onion thinly and spread slices over the chops. 

10. Cover skillet and let simmer for 45 minutes. 

Serves 2 to 4 "depending upon capacities"

Blanquette de Veau

 

This recipe is a card from out of Life Magazine. In Hi-Ho's writing it says it is from New York City's Pavillon Restaurant which closed it's doors in 1972. I don't condone eating veal and would never eat it, but this blog is for preserving the 5 generations of recipes I inherited and this is one in the box.

Ingredients

2 lbs white veal, cut in medium size pieces

1 Tablespoon salt

About 1 quart water, to cover meat while cooking. 

12 to 15 small onions (I am picturing pearl or Holland)

3 medium carrots, cut into pieces

1 faggot (a bundle of sticks or twigs) (is there a better more modern work for this?) made of 3 sprigs of parsley, 1 stalk celery, 1 bay leaf, pinch of thyme, 1 clove garlic, 1 leek, and a few peppercorns.

1 lb fresh mushrooms, medium size cut into quarters

1/2 cup water

Juice of 1 lemon

1/2 teaspoon salt

2 Tablespoons butter

2 Tablespoons flour

1 cup cream

2 egg yolks, slightly beaten

Process

1. Parboil the meat about 5 minutes, and rinse with cold water. 

2. Bring back to a boil with the quart of water. 

3. Add the salt, faggot, carrots, and onions. 

4. Let boil slowly for 1 to 1 1/2 hours. 

5. When the meat is tender, remove it to the serving dish with the onions and carrots. 

6. Boil the cooking liquid until reduced one third and remove the faggot (again we need a better word)

7. Put mushrooms in a saucepan with 1/2 cup water, lemon juice and salt. 

8. Boil briefly and let them stand in their own juice. 

9. Melt the butter in another saucepan, mix in the flour, and cook to golden brown. 

10. Add the liquid from the meat and from the mushrooms, stirring with a wire whip (whisk?) to keep the sauce smooth. 

11. Boil slowly for 15 to 20 minutes and cool slightly. 

12. Mix egg yolks and cream and add  and bring just to the boiling point, but do not boil. 

13. Correct the seasoning and strain through a cheese cloth. 

14. Put the mushrooms and vegetables over the meat and cover with the sauce. 

15. Serve with rice, boiled potatoes, or noodles.

Stuffed Spare Ribs

 Ingredients

6 slices bacon

1 onion, finely chopped

1 clove garlic, minced

3 cups fine bread crumbs

1/2 cup pignoli (Italian pine nuts) 

1/2 tsp. salt

1/8 tsp. black pepper

1/2 tsp thyme

2 Tablespoons chopped parsley

2 racks spareribs (6 to 7 lbs total)

1/2 cup red wine

1/2 cup honey

1 bay leaf

1 teaspoon dry mustard

Process

1. Preheat oven to 350 degrees. 

2. Cook bacon until crisp, saving the bacon fat in the pan. 

3. Crumble bacon pieces. 

4. Saute onion and garlic in the bacon fat and add the bread crumbs. 

5. Add bacon, nuts, salt, pepper, thyme and parsley and mix well. 

6. Spread the stuffing over one of the spare rib racks, top with the second and secure with skewers or string. 

7. Place in a roasting pan and add the wine and bay leaf. 

8. Cover and bake about 3 hours or until tender. 

9. Remove cover and increase oven heat to 425 degrees. 

10. Combine honey and mustard and spread over the ribs. 

11. Bake until meat is glazed. 

Makes 6 servings

Hawaiian Spare Ribs

 This recipe is one created by Hi-Ho. Serves 8

Ingredients

4 lbs spare ribs

3/4 cup cornstarch

1/4 cup molasses

1/4 cup soy sauce

1/2 cup sugar

3/8-3/4 cup vinegar (I'd recommend ACV)

3/4 cup water

3/4 cup pineapple juice

1 can pineapple chunks

2 green peppers, cubed

Process

1. Preheat oven to 375 degrees

2. On the stove top, brown the ribs in a heavy fry pan or a Dutch oven. 

3. Combine corn starch, molasses, and soy sauce to make a paste. 

4. Spread paste on both sides of each rib. 

5. Re-brown ribs quickly in the hot fat. 

6. In a sauce pan combine sugar, vinegar, water, and pineapple juice  and heat until sugar dissolves. 

7. Pour mixture over the ribs. 

8. Cover and cook in oven for 25 to 30 minutes. 

9. Add pineapple chinks, green pepper cubes and recover and simmer 4 minutes longer. 

10. Serve with rice/

Curry Dip

 In high school, I was a vegetarian and an athlete who would  come home famished and craving a hearty snack before dinner. More often than not, I whipped up a curried dip to eat vegetables with. I recently had that craving again and whipped this up. It's been a welcome addition to our sap boils on the weekends. 

Ingredients

1 cup mayo (listen I love mayo, but if you don't try sour cream or yogurt?)

1/8 teaspoon cayenne

1 to 2 teaspoons Curry powder (adjust to preferred taste)

1/2 teaspoon chili powder

1 teaspoons ketchup (or more if you like)

1 teaspoon onion pwder

2 teaspoons dried chives

1 teaspoon apple cider vinegar (I use Braggs)

salt and pepper to taste

Process

Easy peasy - combine all the ingredients and enjoy with what ever you want to dip in it.

Aloo Gobi

 

SP has been my champion for the past 2 months as I have been dealing with a distal shatter of my clavicle. Last night he channeled all the Indian powers available to create an Aloo Gobi dish that was out of this world. 

Ingredients

2 Tablespoons Olive Oil (but really more as needed)

1/2 teaspoon Coriander seed

1/2 teaspoon minced garlic

1/2 teaspoon freshly grated ginger

1 medium onion, chopped

1 cup potato cut into 1/2" cubes

2 cup cauliflower florets (small)

1/8 teaspoon Turmeric

1 teaspoon Chili Powder

1 teaspoon Garam Masala

3/4 teaspoon ground coriander

1 teaspoon salt

1 medium tomato, chopped

1 teaspoon Fenugreek

1 teaspoon chopped fresh cilantro

Rice and Raita for serving

Process

1. Over medium heat, warm the oil. 

2. Add the coriander seed and cook until odor blooms. 

3. Add garlic and ginger, stirring and cooking for a couple minutes. 

4. Add onion and cook, stirring, until onion becomes translucent. 

5. Over low heat, add potato and stir fry for 3 to 4 minutes. Add water as needed and cover and cook until the potato softens half way, about 10 minutes. Add small amounts of water as necessary to prevent sticking. 

6. Over medium heat, add the Cauliflower and stir fry for 3 to 4 minutes.

7. Add Turmeric, Chile powder, Garam Masala, and Coriander. Stir, cover, and cook on low heat for 10 minutes, periodically adding water and stirring to keep the mixture happy. 

8. Stir in the salt, add tomatoes, and stir until tomatoes are cooked. 

9. Stir in Fenugreek. 

10. It could be a little salty so add water to adjust as necessary. 

11. Garnish with Cilantro and serve over rice alongside some Raita or Greek Yogurt for a way too cool the spice. Enjoy!

Cheesy Corn Dip

 This recipe made Super Bowl Sunday much yummier!

Ingredients

1 can corn kernels

2 scallions, diced

1 cup shredded Mozzerella

1/2 cup shredded Parmesan

1/2 cup mayo

salt and pepper to taste 

a bag of tortilla chips for serving

Process

1. Preheat oven to 400 degrees. 

2. Mix all ingredients together and pour into a pie dish, smoothing it over with a spatula. 

3. Bake for 15 to 20 minutes until it is bubbly. 

4. Finish under a broiler until browned on top. 

5. Serve with tortilla chips,

Lacy Parmesan Crisps

 These pair very well with similarly made salami crisps for the perfect salty snack or appetizer.

Ingredients

Thickly shredded Parmigian

Process

1. Preheat oven to 375 degrees. 

2. On a Silpat or parchment lined baking sheet, place tablespoon mounds of the shredded cheese. Keep the mounds separated. 

3. Bake, on  a center rack, until golden brown and melted, about 5 minutes. 

4. Cool on wire rack and Enjoy!

Pasta al Limone

 

Quick simple and yummy, I highly recommend this. It would also be great with shrimp. Serves 4 and easily double. I  originally got this recipe from WellPlated.com but we made some modifications along the way.

Ingredients

1 pound boneless skinless chicken breast, cubed

8 ounces pasta of choice (spaghetti or fettuccine ideally)

5 Tablespoons butter

4 cloves garlic, minced

2 medium lemons

1 cup finely grated parmesan

1/2 cup White Wine

 Salt

lots of Ground black pepper

Process

1. Thinly slice one lemon and render in 2 Tablespoons butter in a saute pan (like for a masala). Remove and dice. 

2. Add oil to the pan and saute the chicken cubes. Add the rendered lemon slices and simmer. Put aside to be added back in at the end. 

3. According to the pasta instructions, bring a medium pot of salted water to a boil and cook the pasta until al dente. Reserve one cup of pasta water. Then  drain. 

4.  Melt the remaining butter in a large pan, add the garlic, and cook for about a minute. 

5. Immediately add the hot pasta to the garlic skillet. Add 1/2 cup reserved water and the white wine. Toss to combine and continue cooking. Add the chicken and lemons and continue to saute. 

6. When ready to serve, serve with zested lemon rind and lemon juice form the remaining lemon. Sprinkle on the Parmesan and stir to combine. Keep stirring until it is smooth. 

7. Transfer to plates and season with salt and pepper.

Tait Pumpkin Pie

 The Tait Pumpkin pie is a boozy and delightful treat for Thanksgiving and Christmas. You need to prepare them days ahead so that they can cure (in other words, have some of the booze evaporate). This recipe makes three pies, so you have plenty to share or gift to others. This recipe is from my childhood next door neighbor "Granny Boultbee" and I had the pleasure of playing with her grandchildren when ever they visited.

Granny's daughter Marion shared the recipe with a little tale of it's origins.

"Mum kept the bottom of her no-longer-functioning pressure cooker just to make the pie filling. The Testa girls and I shed a tear when we dumped it as we were cleaning out the kitchen after Mum died. BTW, the recipe comes to us from Mum's mother's family, who came from Virginia/Maryland.  There's a family legend that my great grandmother (Mae Easter) was a Rebel spy, dancing with Union officers in Alexandria.  So of course, we always said the booze in the pie comes from our "southern roots." 

 And I thought they were Canadian! lol

Ingredients

4 cups canned pumpkin

2 sticks butter, softened

8 Tablespoons flour

2 and 1/3 cup Half & Half

2 and 1/3 cup white sugar

1 cup Molasses

Grated peel of 2 oranges

3 and 1/3 teaspoon cinnamon

3 and 1/3 teaspoon ginger

1/3 teaspoon ground cloves

1/3 teaspoon allspice

1/3 teaspoon mace

2/3 teaspoon salt

10 eggs

4 tsp rum

4 tsp brandy

3 pie crusts

Later: 1/2 cup rum

           1/2 cup brandy

Garnish: Whipped cream

                chopped nuts (optional)

Process

1. Measure pumpkin and set aside. 

2. In a heavy pot, cream the butter and flour. 

3. In a bowl, mix the spices with the sugar.  

4. Place pumpkin, cream, molasses, sugar, spices, and orange peel in the pot with the butter-flour mixture. 

5. Heat to bubbling hot, stirring often. 

6. Take off the heat. 

7. Beat eggs well with the teaspoons of liquor. 

8. Add 4 or more Tablespoons of the hot mixture to the eggs. 

9. Gradually work the eggs into the hot mixture, being careful not to cook the egg. 

10. Bring to bubbling hot again, stirring all the way. 

11. Stir and cook for two minutes. 

12. Set aside to cool. 

13. When cool, stir in the 1/2 cups of rum and brandy. 

14. Age in a cool place for at least 3 or 4 days before proceeding. It keeps well in the refrigerator but also freezes well. 

15. Fill uncooked pie shells generously. 

16. Bake in a 450 degree oven for 10 minutes, then at 350 degrees until crust is done (about 30 minutes). 

17. Top with whipped cream and nuts (if you wish) and enjoy!

Mulligatawny soup

 This recipe was my beloved Shani's favorite version of this Indian classic. Serves 4 to 6 people.

Ingredients

1 cup red split lentils, picked washed and drained

7 cups chicken stock

3/4 teaspoon ground turmeric

1 medium potato

7 cloves garlic, peeled

2" cube fresh ginger, peeled and chopped 

1.5 cups water

1 teaspoon salt

freshly ground black pepper

3 Tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground coriander seeds

1/4 teaspoon cayenne pepper

1 Tablespoon lemon juice

Process

1. Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a boil. 

2. Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for 30 minutes. 

3. While the soup simmers, peel the potato and cut it into 1/2 inch dice. 

4. When the soup has cooked for 1/2 hour, add the cut potato and cover slightly ajar again, and continue simmering for another 30 minutes. 

5. During the second simmer, put the garlic and ginger into a blender, adding 5 Tablespoons water and blend until smooth. 

6. Once the soup base has finished simmering, add the contents of the blender to the soup and the spices and then blend using an immersion blender. 

7. Add the lemon juice and adjust seasonings according to taste. 

 

 

Serve as a first course to any Indian meal or enjoy this hearty soup any other time!

Concord Grape Jam

 I was ecstatic to find Concord Grapes at our local farmers market. It is such a delightful fruit to work with and nothing is better than a PBJ with home made jam!

I used 4 pounds of grapes, off the stem and rinsed in cold water. 

Ingredients

4 pounds de-stemmed and washed grapes

1/2 cup water

3 and 1/2 cups sugar

Juice of one lemon

Process

1. De-stem and rinse all of the grapes. 

2. Add the grapes and water to a non reactive stock pot and bring to a boil. 

3. Reduce heat to medium and simmer until they pop open like cranberries and soften. This takes about 20 minutes. 

4. Using a food mill and it's finest sieve, grind the grapes into a pulp over a bowl. 

5. Return the pulp to the cook pot, measuring how much pulp you have.

6. Using a 2:1 pulp:sugar ratio, add half that amount of sugar. For example, I have 7 cups of pulp, therefore I added 3.5 cups sugar. 

7. Add the juice of the lemon and bring to a simmer. 

8. Continue simmering until it thickens which was also roughly 20 minutes. 

9. Funnel jam into jars, wiping the rims before adding the lids. 

10. Process in a hot water bath for ten minutes. 

Enjoy!

Key Lime Poundcake from delish!

This simple recipe yields high levels of yum! I made the mistake of doubling it so I now have key lime pound cake for dessert, for a gift, and for the freezer! Thank you delish!

https://www.delish.com/cooking/recipe-ideas/recipes/a46946/key-lime-pound-cake-recipe/

Ingredients

For the cake:

3 sticks butter softened

1 block cream cheese

3 cups sugar

5 large eggs

3 Tablespoons lime juice

3 cups all purpose flour

Zest of 1 lime

For the glaze:

1 cup powdered sugar

1 teaspoon lime juice

2 Tablespoons water

1 teaspoon pure vanilla extract

Zest of 1 lime

Process

1. Preheat oven to 350 degrees F

2. In a large mixing bowl, combine butter and cream cheese until light and fluffy.

3. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.

4. Mix in lime juice, then flour.

5. Fold in lime zest.

6. Grease bundt of loaf pans.

7. Pour  cake batter into pans.

8. Bake in oven until a toothpick inserted in the center comes out mostly clean, roughly 75 minutes.

9. Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.)

10. Pour on top of cooled pound cake, then top with lime zest and serve.

Oronoka Bread

The Oronoka was a special place in Orono, ME that made my college years even more special. This picture of me and my mother was taken the night before graduation. The boots of beer were one of the many quirks about the Oronoka. Believe me when I say you need to know how to drink the boot or it will kick you at the end.

The Oronoka knew how to feed you - no portions were small and the at home cooking never ended. One of the more special features was the bread, brought to your table with butter. The other night in quarantine our friend Norm mentioned having the recipe which I had to have. So before the printed recipe disappears, here it shall live forever on my blog. Thank you Ellen from Oronoka for sharing it so long ago.

Ingredients

3/4 cup milk, warmed but not hot

3/4 cup hot water

12 grams instant yeast

2 Tablespoons vegetable oil

1/4 cup sugar

half a beaten egg

11 grams salt

~ 600 grams flour

Process

1. Combine the water and milk. They should be warm but not hot.

2. Whisk in the yeast.

3. Whisk in the oil, sugar, beaten egg, and salt.

4. Add in the flour.

5. Turn out onto a floured surface and knead for 5 to 10 minutes.

6. Form dough into a ball and let rise for an hour.

7. When risen, punch down and form into a ball.

8. Repeat 6 and 7.

9. When it has risen the third time, separate dough into two balls.

10. Place the balls into two buttered loaf pans.

11. Achieve authenticity by making a six braid loaf of each. (if someone can translate exactly what that means I would much appreciate it).

12. Let rise until a little more than doubled.

13. Bake in a 350 degree oven for 30 minutes.

Serve warm with butter. Enjoy!

Chicken Pesto Pasta

 

This crowd pleasing pasta was a landmark feat for SP for, after years of despising pesto since my last pregnancy, getting me to not only try but also love this dish. SP glowed when he last made it and I took seconds. The pasta cooked in the broth is the best part and I may never cook pasta in water again! I recommend prepping your ingredients in advance of starting the process.

Ingredients

1.5 pounds chicken breasts, cut into cubes and tossed with salt and pepper

1 large head broccoli, cut into florets

1 box gemelli pasta

4 cups chicken broth

2 cups pesto

Process

1. Saute chicken in a large skillet. Remove from pan.

2. Put pasta and broth in the pan and cook until al dente (add water if necessary)

3. While pasta cooks, microwave the broccoli with a little water to soften.

4. When pasta is ready, add the chicken, broccoli and pesto, stirring to combine.

5. Cook a little while longer and if necessary add a little more broth to keep it saucy!

Enjoy!

Cheese Dollars or Cheese Pennies

This recipe was given to me by Susan Parker after a wonderful Christmas visit. This yummy appetizer is easy to fill up on!

Ingredients

1 stick butter - at room temperature

1/2 pound Sharp cheddar - finely shredded - at room temperature

1 cup flour

1/2 envelope of onion soup mix

Dash of cayenne pepper

Process

1. Mix all the ingredients until well blended. The Mixing is essential so take your time and do it thoroughly.

2. Divide the dough into 3 parts.

3. Roll each part out into a tube that is 6 inches long and 1.5 inches thick.

4. Wrap each in wax paper and close the ends.

5. Freeze at least over night, but could be as much as days.

6. Remove from freezer and let stand until slightly soft (check every 5 minutes).

7. Preheat the oven to 375 degrees.

8. Slice each thinly, about 1/2 inch thick.

9. Bake in hot oven for 10 to 12 minutes or until they slightly darken.

10. Cool on rack and then keep in an air tight tin.