Ham and Basil Quiche
1 9" pie shell, baked
1 c. cooked ham, diced
1 c. grated mozzarella or jack
1 tsp. basil
1 Tbsp. mustard
3 eggs
3/4 c. whipping cream
Dash black pepper
1 Tbsp. parmesan cheese
Mix ham, cheese and basil. Spread mustard
on bottom of pie shell, sprinkle with ham and
cheese. Beat eggs, cream and pepper.
Pour over ham and cheese in pastry shell. Sprinkle with
parmesan cheese. Bake uncovered 350ø
for 30-35 minutes, until filling is set and lightly
browned. Garnish with fresh basil or parsley
and sliced tomatoes, if desired.
Mushroom Strata
1/2 lb fresh mushrooms, sliced
1/4 c. butter
6 slices bread, crusts removed
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. tarragon (opt)
2 eggs
1 c. half and half, or milk
1 c. shredded Cheddar
Heat 3 Tbsp. of the butter in frying pan.
Saute mushrooms 2 minutes or until juices begin to
ooze. Cut bread into 1/2" cubes.
Sprinkle half the cubes in bottom of buttered 9" square pan, or
1 1/2 quart buttered casserole. Distribute
sauteed mushrooms over bread cubes. Add rest of
butter to pan. Saute onions and celery
until tender. Sprinkle over mushrooms. Top with second
half of bread crumbs. Mix mayonnaise, salt,
pepper, tarragon, eggs and milk. Pour into pan.
Press with spoon to soak entire mixture.
Sprinkle with cheese, cover refrigerate for at least 2
hours. Bake 325ø for 55 minutes
or until set and lightly brown.
Chilies Rellenos
6 whole canned green chilies
8 oz. Cheddar cheese
6 Tbsp. flour
6 eggs, separated
1/4 tsp. salt
Slit chilies lengthwise, remove seeds and ribs,
and drain on paper towel. Cut cheese into six 3 x
1/2 x 1/2 inch strips. Stuff chilies with cheese,
roll in 3 Tbsp. flour. In medium bowl, beat egg
whites until stiff but not dry, set aside.
Add remaining 3 Tbsp. of flour and salt to egg yolks;
beat until thick and lemon colored. Fold
into egg whites. Dip chilies in egg batter, covering
well. In deep fryer, heat oil to 400ø.
Fry chilies until golden brown all over. Drain on paper
towels, serve with taco or picante sauce.
Liquid Frack
A caramel sauce that's roughly the same color
and texture (if infinitely more flavorful) as fighter
ship exhaust.
1 1/4 c. sugar
1/2 c. water
1 c. heavy cream, heated
1/2 tsp. vanilla
Combine sugar and water in heavy skillet and cook
over low heat, stirring occasionally, until
sugar melts. Raise heat and cook until
sugar caramelizes and turns a deep brown. Stand back
and pour in cream. Stir over low heat until
smooth, then mix in vanilla. Keep warm in double
boiler.
Martian Sauce
Marinara sauce as red as the Red Planet.
1/3 c. olive oil
2 cloves garlic, peeled and sliced
3 Tbsp. finely chopped parsley
3 Tbsp. finely chopped onion
1 28 oz can whole tomatoes
1 bay leaf
Dash salt
Dash black pepper
In medium sauce pan, heat oil and saute garlic
for 2-3 minutes. Add parsley and onion. Slowly
add tomatoes. Stir to break up tomatoes.
Add bay leaf, salt and pepper. Bring to boil. Cover
and simmer about 15 minutes for flavors to blend.
Serve over spaghetti or other pasta. Makes 4
servings.
Counselor's Fudge Sauce
A bit more work than getting it from the replicator, but well worth it.
1/4 c. cocoa
1 c. sugar
1/2 c. whipping cream
2 Tbsp. light corn syrup
3 Tbsp. butter
1/4 tsp. salt
1 tsp. vanilla
Measure everything except vanilla into a heavy
saucepan. Stir until blended. Bring to boil over
moderate high heat. Boil 1 min, stirring
constantly. Remove from heat and add vanilla. To
reheat: Stir over low for 5-8 minutes, until
hot. Microwave: put sauce into glass pitcher or jar.
Reheat 2-3 min. on high, stirring once.
Makes 1 1/2 c. sauce. Keep refrigerated.
Fudge-Nut Glaze
In small saucepan, combine 1/2 c. heavy whipping
cream, 1/4 c. sugar, 1 Tbsp. butter, 1 1/2 tsp.
light corn syrup, and 1/3 c. semi-sweet chocolate
chips. Heat, stirring constantly until mixture
boils. Cook over medium heat 5 minutes,
stirring constantly. Remove from heat. Cool 10
minutes. Stir in 1/2 tsp. vanilla and 3/4
c. macadamia nuts (or hazelnuts or pecans).
Creamy Egg Sauce
Melt 2 Tbsp. butter, blend in 2 Tbsp. flour, 1/4
tsp. salt, dash white pepper. Add 1 c. milk.
Cook and stir until thick and bubbly. Gently
add 1 c. chopped hard-cooked egg.
Basic meat filling for pastry
2 c. firmly packed ground cooked or smoked meat
or
poultry 1 large onion minced
1/2 c. fat
1/2 c. chopped green onion
2 eggs
1/2 c. chopped parsley
Salt and pepper
Saute onion in fat until golden. Add green
onions. Stir in ground meat. Blend well. Beat in
eggs until mixture is moist and the consistency
of mashed potatoes. Stir in parsley and season to
taste with salt and pepper. Cool thoroughly.
Makes 2 1/2 c.
Poppy Seed Dressing
Don't let Auntie's big green goose in the kitchen,
or it will be gone faster than the poppy seed
cakes.
1 1/2 c. sugar
1 3/4 tsp. ground dry mustard
1 3/4 tsp. salt
2/3 c. red wine vinegar
2 Tbsp. chopped onion
1 1/2 tsp. poppy seed
2 c. Wesson oil
Put sugar, mustard and salt in pan, mix well.
Add vinegar; whip with wire whisk. Heat to
lukewarm; add onion and poppy seed. Gradually
add oil and whip with whisk until all oil has
been added. 3 c. dressing. Note:
if oil is not added gradually, dressing will separate and not
thicken.
Cinnamon Mulling Spice
1 lemon
15 cinnamon stick (3" each) crushed
1 1/2 Tbsp. whole cloves
1 1/2 Tbsp. whole allspice
2 tsp. whole anise seed, crushed
Preheat oven to 225ø. With sharp
paring knife, cut a thin strip of lemon peel about 1/4" wide,
beginning at one end of lemon. Place on
baking sheet; bake until dry, about 1 hour. Cut into
1/4" pieces; set aside. In medium bowl,
place cinnamon, cloves, allspice, anise and reserved
lemon peel. Place 2 Tbsp. of spice in center
of 5" square of unbleached muslin. Bring corners
together and tie with string to make bag.
Repeat with rest of mixture. Place 1 bag in 1 quart
apple juice or cider, cranberry or apricot juice,
red wine, tea, etc. Simmer covered in
non-aluminum saucepan for 15-20 minutes.
Serve warm.
Fish au Gratin
4 frozen fish steaks, total 1 lb.
1/2 c. water
1 small onion
1 bay leaf
salt
pepper
3 Tbsp. butter
1/4 c. flour
1/2 c. milk
1 c. shredded Cheddar cheese
1 c. soft white bread crumbs
margarine for greasing
Lightly grease 4 scallop shells or individual
heat-proof dishes. Put frozen fish steaks into a
heavy skillet, pour in water, onion, bay leaf
and seasoning. Bring to boil. Reduce heat, cover,
simmer 15 minutes. With spatula, lift fish
and onion. Strain liquid and reserve. Leave fish until
cool enough to handle, then flake. Divide
between prepared scallop shells or dishes. Preheat
broiler to moderate. Melt 2 Tbsp. of the
butter in small saucepan. Sprinkle in flour and stir over
low heat 1-2 minutes or until straw-colored.
Remove from heat and stir into reserved fish liquid
and then the milk. Return to heat, and
simmer, stirring, until thick and smooth. Remove from
heat, stir in half of cheese. Stir vigorously
until melted, season to taste. Spoon sauce over fish.
Mix bread crumbs and remaining cheese and sprinkle
over sauce. Dot with remaining butter.
Broil until golden brown and heated through.
Serve at once. Serves 4.
Tuna Croquettes
2 Tbsp. butter
1/4 c. flour
3/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 cans tuna, (7 oz each) drained
2 Tbsp. chopped parsley
1/2 tsp. lemon juice
Fine dry bread crumbs
1 egg
2 Tbsp. water
Fat for deep frying
Melt butter, add flour, salt and pepper; mix well.
Gradually add milk and cook until thick,
stirring constantly. Combine tuna, parsley
and lemon juice with white sauce; mix well. Chill.
Shape into 8 croquettes; roll in crumbs, dip
into egg beaten with water and roll in crumbs again.
Fry in deep fat for about 5 minutes, until golden
brown.
Tuna Lorenzo
1 can (6 1/2 oz) tuna
1/4 c. dairy sour cream
1/2 tsp. chervil
1/4 tsp. seasoned salt
2 English muffins
4 tomato slices
1/4 c. grated Parmesan cheese
Drain tuna, combine with sour cream, chervil and
salt. Split English muffins and brown in
broiler 4" from heat for 3-4 minutes. Top
each half with tuna mixture, tomato slice and 1 Tbsp.
cheese. Broil 5 minutes or until heated
through. 2 servings.
Cranberry Mold
1 1/2 lb. can crushed pineapple
1 envelope unflavored gelatin
1 c. boiling water
1 6 oz. package raspberry gelatin
1 lb can whole cranberry sauce
1 c. port wine
1 c. chopped walnuts
1 package cream cheese
Drain off 1/2 c. pineapple juice. Soften
unflavored gelatin in it over low heat until dissolved.
Dissolve raspberry gelatin in water. Combine
gelatins. Stir in pineapple, cranberry sauce, wine
and walnuts. Chill until firm. Soften
cream cheese. Thin with a bit of milk and spread over
gelatin mold.
Mashed Potato Salad
Peel 8 medium potatoes. Boil in salted water
until done. Drain, add two raw eggs to hot
potatoes and beat with electric mixer until light.
Add 1/4 c. vinegar, 1 tablespoon chopped
onion, 1 tablespoon chopped green pepper, 1 tablespoon
chopped pimento. Mix well. Serve
hot. Good with ham.
Sour Cream Potato Salad
2 lbs frozen hash browns
1 can cheese soup
1 can cream of chicken soup
1 stick oleo
1 c. onions
1 pint sour cream
Oil 9 x 13 pan. Mix everything, adding potatoes
last. Sprinkle cracker crumbs on top. Bake 1
hour at 350ø.
Pizza Stuffed Bread
1 lb. Italian sausage
1 loaf unsliced Italian or French bread
1 c. Italian tomato sauce
1/2 lb shredded mozzarella cheese
Crumble sausage into frying pan on medium heat.
Cook until no longer pink. Split bread
horizontally, but not clear through, so that
it hinges on one side. Spoon sauce over cut surface.
Top with sausage, sprinkle cheese evenly over.
Close bread, wrap in foil. Bake 350ø until
heated through and cheese is melted. 15-20
minutes. Unwrap and cut into thick slices.
Ham and cheese pockets
1 pkg. frozen puff pastry, thawed 20 minutes at
room temperature.
Dijon mustard 6 oz sliced ham 3 1/2x2"
6 oz sliced swiss cheese
1 egg, beaten
Roll each sheet of puff pastry into 12" square
on floured board. Cut into 4" squares. Repeat
with remaining sheets. Spread each square
lightly with mustard. Top half of each square with a
3 1/2 x 2" strip of cheese. Place strip
of ham over cheese. Fold squares of pastry in halves along
long edge of ham. Moisten edges and press
with fork to seal. Place 2" apart on ungreased
baking sheets. Brush lightly with egg.
Pierce each several times with fork. Bake 400ø until
puffed and golden brown 15-18 minutes.
Serve hot.
Reuben Underwood
2 cans Underwood corned beef spread
4 tsp. prepared mustard
4 slices rye bread
1 can (8 oz.) sauerkraut, drained
4 slices Swiss cheese
Mix corned beef spread and mustard. Spread
on 4 slices of rye. Top each slice with sauerkraut
and 1 slice of Swiss. Broil 5" from heat
until cheese is melted.
Luncheon Filled Bread
Bread:
2 Tbsp. warm water
1 pkg. active dry yeast
1 tsp. granulated sugar
4 eggs
1 heaping tsp. sage
1/3 c. melted butter
3/4 tsp. salt
2 1/3 c. flour
In large bowl, dissolve yeast in warm water with
1 tsp. sugar. Let stand 5 minutes. Mix in
remaining sugar, eggs, sage, butter, salt and
1 c. flour. Gradually beat in remaining flour until
soft, sticky dough is formed. Cover, let
rise 1 hour. Combine Filling.
Filling:
2 c. diced cooked chicken or turkey
1/2 c. chopped green onions
2 hard cooked eggs
3 Tbsp. Mayonnaise
1 tsp. Dijon mustard
1/4 tsp. each, salt and pepper
Pat out half of dough, with floured fingers into
greased 9" cake pan. Spoon filling onto dough,
leaving 1" around edge. Pat out remaining
dough into 9" circle on floured board. Place over
filling, press edges together. Brush surface
with beaten egg, and sprinkle with sesame seeds, if
used. Let rise 40 minutes. Bake 375ø
for 25 minutes. Lower heat to 350ø bake 15-20 minutes,
until brown. Serve warm or at room temperature.
10-12 servings.
Reuben-wich
2 pkgs dry yeast
1 3/4 c. warm water
2 Tbsp. sugar
1 tsp. salt
3 Tbsp. margarine, softened
5 c. flour
1/4 c. Thousand Island dressing
10 oz. thinly sliced corned beef
1/2 lb. sliced swiss cheese
1 (8 oz) can sauerkraut
1 egg white, beaten
Caraway seeds (optional)
Dissolve yeast in warm water in large bowl, add
sugar, salt, margarine and 2 1/2 c. flour; beat
until smooth. Stir in enough flour to make
soft dough, knead 6-8 minutes. Place in greased
bowl, turn to grease top. Cover, let rise
until double, about 45 minutes. Punch down, divide in
half. Roll half to 14 x 10. Spread
half of dressing down center third of dough length. Layer
with half of beef, cheese and sauerkraut.
Make cuts from filling to dough edges, 1" apart.
Alternating sides, fold strips at angle across
filling; repeat with rest of dough. Let loaves rise on
greased cookie sheet until doubled, about 45
minutes. Brush with egg, sprinkle with caraway.
Bake 400ø about 25 minutes. Serve
warm, refrigerate leftovers. 2 loaves.
English Thin Yellow Boys
6 hard cooked eggs, chopped fine
2 Tbsp. melted butter
1 Tbsp. prepared Dijon mustard
1 Tbsp. steak or Worcestershire sauce
1 Tbsp. white vinegar
1 Tbsp. chopped tarragon
1 Tbsp. minced fresh chervil
1 Tbsp. minced parsley
1 Tbsp. minced shallot or onion
Salt
Pepper
8 slices hot buttered toast
Combine all ingredients except toast and heat
through, mixing well. Spread between toast slices
and serve very hot. Serves 4.
Special Hot Beef Sandwiches
3 lb. lean beef
2 cloves garlic
1/2 tsp. nutmeg
1 Tbsp. chili powder
1/2 tsp. ground sage
1/4 c. chopped celery
salt and pepper to taste
Boil beef until tender; save broth. Grind
meat or cut fine. Cut garlic fine; cook in broth and add
spices. Boil hard. Add meat and boil
a few minutes. Dip out with slotted spoon; serve on
hamburger buns. About 15 sandwiches.
Dressing
Fill large bowl with broken pieces of dried bread.
Add 1 medium onion, chopped, and 3 leaves
sage (use a little more if using rubbed sage)
After sitting awhile you may need to add more sage.
Pour broth over mixture and stir. Mix well,
let sit a while. Add 1 beaten egg, pepper, and a little
salt. The bread must be thoroughly soaked.
Bake in 350ø oven until brown.
Buttercream Frosting
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla
2-3 Tbsp. milk or cream
Cream butter and sugar, stir in vanilla; add cream
gradually until right consistency.
Rich Chocolate Frosting
Beat until blended:
1 1/2 c. powdered sugar
3 Tbsp. hot water
6 squares melted unsweetened chocolate
Add and beat smooth:
3 eggs
1/2 c. margarine
2 Tbsp. unblanched sliced almonds
Chocolate Frosting
Melt:
3 Tbsp. butter
4 squares unsweetened chocolate
Beat together:
1/2 c. milk
1 egg
Stir into chocolate:
1 c. sugar
Stir in milk mixture and cook, stirring constantly
until mixture bubbles. Continue stirring, cook
5 minutes. Add: 1 tsp. vanilla, 1 tsp.
baking powder. Beat mixture until cool. Frost cake.
Fluffy Peppermint Frosting
Combine:
3/4 c. sugar
1/4 c. light corn syrup
2 egg whites
2 Tbsp. water
1/4 tsp. cream of tartar
Cook in top of double-boiler, beating constantly
until mixture stand in peaks. Remove from
heat. Add 3-4 drops peppermint oil and
a few drops red food coloring. Beat until spreadable.
White Fluffy Frosting
1 c. sugar
2 egg whites
1/2 tsp. cream of tartar
3 Tbsp. water
1/4 tsp. salt
1 tsp. vanilla
Put over boiling water in double boiler, and beat
only three minutes. Add vanilla. Cool before
frosting.
Wilton Buttercream
1/2 c. solid vegetable shortening
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. confectioner's sugar
2 Tbsp. milk
In large mixing bowl, cream butter and shortening,
with electric mixer. Add vanilla. Gradually
add sugar, 1 c. at a time beating well on medium.
Scrape sides and bottom frequently. When all
sugar is in, icing will be dry. Add milk
and beat on high until fluffy. Keep icing covered with
damp cloth until ready to use. Can be refrigerated
3 weeks in airtight container. 3 cups.
Grandma Wymer's Decorated Cookie Icing
1/2 lb. sifted powdered sugar (may need more)
2 egg whites with 1 tsp. salt
1/4 tsp. cream of tartar
2 Tbsp. glycerine
1/2 tsp. vanilla
Beat salted egg whites until frothy, add cream
of tartar, beat stiff. Gradually add powdered sugar
with glycerine and vanilla. Decorate before
frosting is thoroughly dry.
Cheese Filling for Manicotti
1/2 lb. diced Mozzarella cheese
2 lb. Ricotta cheese
2 eggs
1/2 c. grated Parmesan cheese
Season well with pepper, salt and parsley.
Mix thoroughly. Cook according to directions for
meat manicotti (Beef).
Kosher Dill Pickles
Amazing how kosher food spread throughout the
galaxy, with little more than the ocasional
nudge to assist it.
20-25 cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads dill
1 hot red pepper
1 qt. vinegar
1 c. kosher salt (coarse)
3 qt. water
grape leaves
Wash cucumbers. Let stand overnight in cold
water. Pack in hot sterilized jars. To each quart
add above amount alum, garlic, dill, pepper.
Combine vinegar, salt and water. Heat to boil. Fill
jars with liquid. Put grape leaf in jar.
Seal. Makes about 12 quarts.
Pickled Okra
A useless factoid: Pickled okra is found in every
spaceport bar in the universe. And no-one ever
eats it.
1 qt. vinegar
1 qt. water
1/2 c. salt
1 tsp. dill weed
1 small onion
1 small clove garlic
1 red chili pepper
1/8 tsp. alum
1/4 tsp. tumeric
Mix vinegar, water and salt and bring to boil.
Place dill, onions, garlic and pepper in sterilized
jar and pack with whole okra (do not remove stem
end). Add alum and tumeric. Pour boiling
liquid over okra and seal. Let stand 4-6
weeks before using. 3 quarts.
Greentown Garlic Dills
A spicy litle pickle, reminescent of the long days of dandelions and nights of fire balloons.
50 medium pickles
6 cloves garlic
6 heads dill
1 qt. white vinegar
3 qts. water
1 c. noniodized canning salt
1/4 tsp. alum (per jar)
4 peppercorns or 1 small hot pepper (per jar)
1 grape leaf (opt.)
Wash pickles and cool overnight in refrigerator
(in covered dish with a little water in bottom).
Boil vinegar, water and salt together.
Pack pickles, 1 head dill, 1 garlic clove, peppercorns and
grape leaf into each quart jar. Pour boiling
mixture into jar up to 1/2" from top. Add 1/4 tsp.
alum to each and seal. Makes 6 quarts of
pickles.
Quick Refrigerator Dills
Slice cucumbers into a jar, add 1 sliced onion
and either dill seed or dill weed. Boil 1 c. vinegar,
1 c. water, 1/2 c. sugar, and 2 Tbsp. pickling
salt. Pour over cucumbers while still boiling.
Cover, no need to seal. Let stand until
cool. Refrigerate. Ready to eat in 2-3 days.
Grandma Jones' Bread and Butter Pickles
25-30 medium cucumbers
8 large onions
2 large sweet peppers
1/2 c. salt
Wash cucumbers, slice as thin as possible.
Slice onions and peppers thin. Combine cucumbers,
onions and peppers with salt and let set for
3 hours.
Combine the following:
5 c. cider vinegar
5 c. sugar
2 Tbsp. mustard seed
1 tsp. tumeric
1/2 tsp. whole cloves
Bring to boil. Add drained cucumbers and
heat thoroughly but do not boil. Pack in jars and
seal. 8 pints.
Grandma Fantz's Russian Dressing
1 c. vinegar
1 small onion, diced
1 1/2 Tbsp. dry mustard
1 1/2 Tbsp. Worcestershire Sauce
1 can tomato soup
1 1/4 c. sugar
1 1/2 tsp. salt
1 tsp. paprika
1 c. salad oil
1/2 c. water
Combine everything except the oil and water in
the blender. Blend on low until mixed well.
Add oil and water. Blend at high.
Be careful, blender is very full. Pour into jars and refrigerate.
* Quick Vinaigrette
2 eggs
1 1/2 c. olive oil
1 tsp. salt
1/2 tsp. white pepper
2 cloves garlic, finely minced
2 Tbsp. lemon juice
1/4 c. vinegar
2 tsp. anchovy paste (opt.)
In food processor or blender, whip eggs until
light and frothy. Gradually add oil in thin stream
with processor or blender running until mixture
thickens. Gradually add rest of ingredients.
Chill at least 45 minutes. Makes 1 pint.
Perfect Pan Gravy
Remove roast to hot platter. Leaving crusty
bits in pan, pour meat juices and fat into large
measuring cup. Skim off fat, reserving
3-4 Tbsp. For 2 cups gravy, return reserved fat to pan.
Stir in 1/4 c. flour. Blend fat and flour,
cook till bubbly. Remove pan from heat. Add 2 c.
liquid (meat juices, water, milk, giblet broth)
all at once; blend. Season with salt, pepper, MSG.
If desired add dash of thyme or few drops of
kitchen bouquet sauce. Simmer and stir 2-3
minutes.
Seven Minute Frosting
2 unbeaten egg whites
1 1/2 c. sugar
2 tsp. light corn syrup OR 1/4 tsp. cream of
tartar
1/3 c. cold water
Dash salt
1 tsp. vanilla
Place all ingredients except vanilla in top of
double boiler (do not place over boiling water.)
Beat 1/2 minute at low speed to blend.
Place over boiling water, not touching water. Cook,
beating constantly until frosting forms stiff
peaks, about 7 minutes (don't overcook). Remove
from boiling water. If desired, pour into
mixing bowl. Add vanilla, beat till spreadable, about 2
minutes. Frosts tops and sides of two 8
or 9" rounds.
Peppermint-stick frosting: add a few drops red
food coloring with vanilla. Trim cake with
crushed peppermint stick candy.
Chocolate frosting: fold in two melted one ounce
squares of unsweetened chocolate, cooled, just
before frosting cake.
Giblet Gravy
Remove turkey roast to hot platter. Prepare
perfect pan gravy, except add giblet broth to meat
juices to make 2 c. liquid. Add chopped
cooked giblets.
Giblet Broth for gravy
Place giblets, except liver, in saucepan.
Add water to just cover; salt lightly. Add a few celery
leaves and onion slices if desired. Cover,
simmer 1-2 hours for chicken giblets, 2 hrs. for turkey.
Add liver and simmer 5-10 minutes (chicken) or
20-30 minutes (turkey). Cool giblets in broth;
remove and chop.
Seafood Newburg with Popovers
1/4 c. butter
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 c. milk
2 c. cut up seafood
2 Tsp. dry white wine
Make Popovers (see Breads). Melt margarine
in 3 quart saucepan. Stir in flour, salt, mustard
and pepper. Cook, stirring constantly,
until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in seafood and
wine. Serve over hot, split popovers.
6 servings.
Perfect Tuna Casserole
1 can cream of mushroom soup
1 can tuna
1/4 c. milk
2 hard-cooked eggs, sliced
1 c. cooked peas
1/2 c. crumbled potato chips
In 1 qt. casserole, blend soup and milk; stir
in tuna, eggs and peas. Bake 350ø 25 minutes, until
hot. Top with chips, bake 5 minutes more.
Cucumber Salad
2 cucumbers, peeled and sliced
1 tsp. salt
1 tsp. dill weed
1/4 c. vinegar
1 tsp. sugar
1/2 tsp. pepper
2 green onions, sliced
1/2 lemon, sliced (or 1 tsp. juice)
1 tsp. oil
Mix cucumbers and 1 tsp. salt. Let chill
and rinse. Combine remaining ingredients and pour
over cucumbers. Chill.
Maryland Fish Fillets
4 thin lean white fish fillets
1 Tbsp. butter
1 Tbsp. flour
1 c. milk
salt and pepper to taste
1/4 c. creme fraiche, opt.
1 oz Gruyere cheese, grated
1 oz dry Jack cheese, grated
1 1/2 Tbsp. chives
Grated Jack cheese for garnish
Melt butter, stir in flour, continue to cook,
stirring, for 2-3 minutes. Pour in milk, whisking
constantly to a boil. Reduce heat, simmer
15 minutes, stirring occasionally, season to taste with
salt and pepper. Stir in creme fraiche.
Add chives and cheeses, stir over low heat, just until
cheeses melt. Remove from heat. Rinse
fillets, pat dry, place in greased broiling pan. Top each
fillet with 3-4 Tbsp. sauce, spreading to coat
evenly. Sprinkle with more cheese. Broil 4-6
inches from heat, about 5 minutes, until fish
tests done and top is bubbly and light brown. 4
servings.
Braised Lamb in Yogurt Sauce
1 small onion, quartered
3/4 c. chicken broth
1 Tbsp. grated gingerroot
1 Tbsp. ground coriander
1 1/2 tsp. ground cardamom
1 tsp. fennel seeds, crushed
1/4 tsp. ground black pepper
1/8 tsp. ground tumeric
1 lb. lean boneless lamb, cubed
1 medium sweet pepper, cut in strips
1 carton (8 oz) plain yogurt
1/2 c. sour cream
2 Tbsp. flour
1 c. frozen peas
Process onion, 1/4 c. broth, gingerroot, coriander,
cardamom, fennel, pepper and tumeric in
blender or food processor until smooth.
Combine onion mixture, remaining broth and lamb.
Simmer, covered, 40-45 minutes, until meat is
tender. Stir in sweet pepper, cook, covered, 5
minutes more. Stir together yogurt, sour
cream and flour; stir into saucepan. Stir in peas, cook
until thick and bubbly. Cook and stir 1
minute more. Serve with rice or potatoes.
Garam Masala
2 Tbsp. whole black peppercorns
4 tsp. cumin seed
1 Tbsp. coriander
2 tsp. whole cloves
1 tsp. whole cardamom seed (no pods)
3 inches stick cinnamon, broken
Place all spices in 8x8 baking dish, bake 300ø
15 minutes. In blender container, place heated
spices, cover tightly and blend until very fine.
Store in airtight container in cool dry place.
Makes 1/3 c.
Lamb Turnovers
3/4 lb. ground lamb
1/8 tsp. ground pepper
2 pears, cored and chopped
4 oz. feta cheese crumbled
1/4 c. chopped mint
8 sheets (11x14) phyllo dough
Brown lamb in pepper. Remove to large bowl,
toss with pears, cheese and mint. Place phyllo
sheets on flat surface, cover with damp towel.
Remove 1 sheet, fold lengthwise in half. Spoon
1/2 c. lamb at 1 end of sheet. Fold end
of phyllo to form small triangle, encasing filling.
Continue folding triangle until end of sheet
wraps around it. Place on cookie sheet sprayed with
nonstick cooking spray. Repeat for 7 more
turnovers. Spray with cooking spray (olive oil
preferred). Bake 425ø for 6 minutes,
flip, bake 4 more minutes until golden brown.
Tuna Biscuit Pocket
1 can (6 oz) tuna, drained
1/2 c. mayonnaise
1/4 c. chopped green onion
1 Tbsp. chopped red or green pepper
1/4 c. sliced water chestnuts
1/4 c. dry roasted peanuts
1/3 c. halved seedless grapes
1 can (7.5 oz) flaky biscuits
Combine all ingredients except biscuits.
Mix well. Separate dough into 10 biscuits. On lightly
greased cookie sheet, place 2 biscuits together,
one on top of the other, press edges with fork to
seal. Bake 400ø for 6-8 minutes,
until lightly golden brown. Remove from cookie sheet, cool 5
minutes. Split 1/3 of way around.
Open pockets and fill with 1/2 c. tuna mixture. Garnish with
lettuce and alfalfa sprouts. 5 servings.
Greek Kabobs
1 lb. boneless lamb
1/2 c. olive oil
1/2 c. dry white wine
2 Tbsp. lemon juice
1 tsp. dried mint, crushed
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. coriander
Dash pepper
1 can (14 oz) artichoke hearts
2 medium sweet peppers, cut 1"
Cut lamb into 16 pieces. To marinate, place
in plastic bag, set in deep bowl. Combine oil, wine,
lemon juice, mint, garlic, salt, cumin, coriander
and pepper. Pour herb mixture over lamb; close
bag. Marinate in refrigerator for 6 hours,
turning occasionally. Remove lamb pieces, reserving
marinade. Using 10" skewers, thread with
lamb, artichoke hearts and peppers. Place on
unheated rack of broiler pan, brush with marinade.
Broil 4" from heat for 6 minutes. Turn, broil
6-7 minutes more, to desired doneness.
4 servings.
Crusty Baked Catfish
1 1/4 lbs. catfish fillets
2 Tbsp. milk
3 Tbsp. Dijon mustard
3/4 c. finely minced pecans
Salt and pepper
Lemon wedges
Rinse thawed catfish in cold water. Pat
dry with paper towels. Mix milk and mustard. Dip fish
in mixture. Roll in minced pecans.
Place in shallow, buttered baking dish. Sprinkle with salt
and pepper. Bake 400ø for 10-12
minutes. Garnish with lemon wedges. 4 servings.
Pink Peppermint Frosting
1/4 c. butter, softened
1 heaping cup powdered sugar
1 Tbsp. whipping cream
1/2 tsp. vanilla extract
Dash red food coloring
15 peppermint candies, crushed
Beat butter, sugar, cream and vanilla until creamy.
Add food coloring. Mix well. Frost cooled
cookies.
Tuna Salad in a Popover Bowl
3 eggs, hard cooked
1 1/2 cans (4 1/2 oz) tuna
3/4 c. celery, sliced
2 green onions, minced
1/2 c. mayonnaise
1 Tbsp. lemon juice
Salt and pepper to taste
2 Tbsp. salad oil
1 clove garlic, peeled
3 eggs
2/3 c. flour
2/3 c. milk
1 tsp. salt
1/2 tsp. dried tarragon
2 c. shredded lettuce
Paprika
Sieve 1 egg yolk, cut 1 whole egg in wedges for
garnish. Chop remaining eggs. Mix eggs and
tuna, clerey, onion,
mayonnaise, lemon juice, salt and pepper.
Toss lightly, chill 2 hrs or more. About 1 hr. before
serving, pour oil into 9"
pie pan. Add garlic. Place in oven
as it preheats to 450ø. Whisk eggs, flour, milk, salt and
tarragon until smooth.
Remove garlic from hot oil, pour in egg mixture.
Bake 450ø 15 minutes, reduce to 350ø for 20
minutes. This makes a
large puff with an indented center. Cover
bottom of popover with lettuce. Fill with tuna salad,
garnish with eggs and
paprika. 4 servings.
* Franciscan Sandwiches
Olive Salad:
1/2 c. sliced pimiento stuffed olives
1/2 c. black olives
1 clove garlic, minced
1/2 jar (6 oz) marinated artichoke hearts
1/4 tsp. crushed red pepper
1/3 c. olive oil
1 tsp. dried basil leaves
2 Tbsp. red wine vinegar
Salt and pepper to taste
4 sourdough or French rolls
1/4 lb. sliced Jack cheese
1/4 lb. slice ham
1/4 lb. sliced salami
Combine olive salad ingredients (everything down
to bread). Toss to blend. Let marinate about
1/2 hr. at room temperature. Slice rolls,
brush with olive oil. Layer cheese, ham and salami.
Top with olive salad and rest of roll.
4 servings.
Maple Syrup
2 T water
1/4 c. sugar
1 « c. corn syrup
« tsp. Mapleine
Boil 2 minutes. Makes 1 pt.
Noodles
Grandma's recipe is exactly what's needed to feed
a dozen hungry dwarves and a grumpy two
headed giant.
2 eggs
Dash salt
2 or 3 eggshell halves water
1 tsp. baking powder (not level nor heaping)
Sifted flour
Beat eggs and salt. Then add water and baking
powder. Add flour, 1/2 c. at a time until mixture
is stiff and sticky. Flour a tea towel
well. Pour mixture out and sprinkle flour on top. Knead
and add sprinkled of flour on mixture and towel
until mixture is stiff and still holds together.
Roll out thin as desired. For real thin
noodles roll until you can see the embroidered design on
the towel. For thicker ones, roll as thick
as a pie crust. Let dry. Roll up and cut the width
desired. Then spread out and let dry more.
Put in zip-lock bag, can be frozen. To cook, bring 2
qts. broth to boil and drop noodles in a few
at a time. Stir constantly to prevent sticking. Let
cook at least 5 minutes, or until done.
Old Pink Dog Pickled Eggs
Yet another in our "junkfood of the multi-verse"
series. These pink pickled eggs are named for
the bar where they are popular. Note: do
not attempt to pay your bar-bill there with American
Express.
1 c. juice from canned pickled beets
1 c. vinegar
1 clove garlic
1 medium bay leaf
2 tsp. mixed pickling spice
1/2 tsp. salt
12 hard cooked eggs
1 small onion, sliced and separated
In large bowl, combine beet juice, vinegar, 4
c. water, garlic, bay leaf, pickling spices and salt;
mix well. Add eggs and onion rings; cover
and refrigerate for several days.
Green Fluff
Not to be confused with green slime.
1 pkg instant pistachio pudding
1 tub (9 oz) cool whip
1 can crushed pineapple
1 c. mini marshmallows
Mix pudding and pineapple, fold in marshmallows and cool whip. Chill.
Gyros
1/2 lb. ground lamb
1/2 tsp. dried oregano
1/4 tsp. dried marjoram
1 clove garlic, peeled
1/2 tsp. salt
Freshly ground pepper
1 small onion, sliced thin (opt)
2 pita breads
Oil
Cucumber-yogurt sauce (below)
Combine lamb, oregano and marjoram. Mash
garlic with salt to puree. Combine garlic mixture
with lamb mixture. Season with pepper to
taste. Mix well with hands; form into 2 logs, each
5-6" long. Oven broil or grill lamb
to desired doneness, turning once. Cooking time is 8-15
minutes. If onions are used, rinse under
cold running water, then squeeze out excess moisture
(this makes them less potent). Meanwhile,
lightly brush pita with oil. Place on griddle over low
heat and warm pita on both sides, about 5 minutes
total. To serve, place 1 lamb log on each pita,
top with onions and generously spoon on cucumber
yogurt sauce. Serve immediately. Pitas may
be split with « lamb log in each.
Serves 2.
Cucumber-Yogurt Sauce
1/2 c. thinly sliced cucumbers
Salt
2 Tbsp. fresh minced dill
1 clove garlic
1/2 c. plain yogurt
White pepper
Place cucumber slices on plate. Sprinkle
generously with salt and set aside for 30 minutes.
Rinse off salt and pat dry. Coarsely chop
cucumber slices; mix with dill, garlic, yogurt and
pepper to taste. If necessary, add more
salt. 1 cup.
Three Bears Porridge
1/4 c. quick cooking rolled oats
2 Tbsp. raisins
1 tsp. brown sugar
1/8 tsp. ground cinnamon
1/2 c. water
2-3 Tbsp. milk
Put oats, raisins, sugar and cinnamon in micro-safe
cereal bowl. Use a small spoon to stir in
water. Cover bowl with waxed paper.
Microwave on High 90-105 seconds. Let stand 5
minutes. Remove waxed paper. Stir
in milk. Add 1 Tbsp. broken nuts if desired. 1 serving.
Buttered Fillets
1 lb. skinless fish fillets
1/4 c. butter
2 tsp. lemon or lime juice
1/2 tsp. dill weed, or basil. Or 1/4 tsp.
tarragon or marjoram
Place fish in single layer in 12x7 baking dish,
turning under any thin portions so that total
thickness is 1/2". Cover with vented plastic
wrap. Cook on high for 4-7 minutes, or till fish
flakes easily, rotating dish 1/2 turn after 4
minutes. Transfer to platter. Place butter in bowl.
Cook uncovered on high for 40 seconds-1 1/2 minutes,
until melted. Stir in juice or herbs.
Drizzle over fish. 4 servings.
Tuna Supreme
2 Tbsp. oil
2/3 c. chopped onion
1 green pepper, cut into strips
1 can cream of tomato soup
2 tsp. soy sauce
2 Tbsp. brown sugar
1 tsp. grated lemon peel
3 Tbsp. lemon juice
2 cans (6 oz ea) tuna drained
Cooked rice
Heat oil in 2 quart glass casserole 1 minute on
high. Add onion and green pepper; stir. Cook
uncovered 2 minutes on High, or until vegetables
are tender; stir once. Add soup, soy sauce,
sugar, lemon peel and juice to mixture in dish;
mix. Cook, uncovered 4 minutes on high; stir
once. Mix in tuna. Heat 2 minutes
on high. Serve with rice. 6 servings.
Cheese-Crab Rarebit
2 frozen patty shells
1/4 c. chopped fresh mushrooms
1 Tbsp. sliced green onion
1 Tbsp. butter
1 Tbsp. flour
1/4 tsp. dry mustard
3/4 c. milk
1/3 c. shredded sharp American
1/2 tsp. lemon juice
1 can (7 oz) crabmeat
Bake patty shells according to directions.
In 1 qt casserole, combine mushrooms, onion and
butter. Cook, uncovered on High, about
2 minutes, until tender. Stir in flour and mustard, then
milk. Cook uncovered on high, 2-3 minutes
until thick and bubbly, stirring after every minute.
Stir in cheese until melted, then add lemon juice.
Fold in crabmeat. Cook, uncovered, on High
2 minutes, until heated. Stir after 1 minute.
Spoon over baked patty shells. 2 servings.