ZUCCHINI CHEESE BREAD CASSEROLE Grate 1 1/2 to 2 lbs of zucchini to make 4 cups, grated. Saute 2 cloves garlic in 1-2 tablespoons butter or oil. Stir the grated zucchini into frying pan to get the garlic and oil combined. Combine: 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 oz grated cheddar cheese Stir the zucchini mixture into the flour mixture. Separate 6 eggs and stir the yolks into the zucchini mixture. Add white wine or water (the original recipe used melted butter) until the mixture is between dry and runny. Beat the eggwhites until stiff and fold into the zucchini. Press into a rectangular glass casserole. Bake at 350 about 30 min or until browned and done. WHOLE WHEAT NUT MUFFINS 3/93 After Joy -'52- Nut Bread 1 cup whole wheat flour 1/2 cup white flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup firmly packed dark brown sugar 1/2 cup broken walnuts 2 tablespoons oil 2 tablespoons lemon juice - Put in a measuring cup. Add either 5/8 cup evap and fill to 1 cup with hot water OR Add plain milk. OR Use sour milk, buttermilk or diluted yogurt and forget about the lemon juice. Mix the dry ingredients. Add the wet and mix. Bake in greased muffin pan or 9 greased custard cups. Bake in moderate oven (350) 15 to 20 min or until done. Wheat Muffins Latest Version B. (1/92) - For 8 custard cups 1 1/2 cup whole wheat pastry flour 3/4 cup each raisins and pecans 2 tablesoons oil 3/8 cup honey 3/4 cup milk same rest of ingredients ******************************************* Version A. 1 1/3 cup whole wheat pastry flour 2/3 cup white flour 2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt 1 cup raisins 1 cup pecans Mix all together. Add 1 egg 1/4 cup oil 1/2 cup honey (if you pour the oil in the measuring cup first and swish it a bit and then add the honey, it works excellently well) 1 cup milk (to rinse out the measuring cup). Mix again. Spoon into 9-11 greased custard cups and bake in a moderate to hot oven until done. (c. 20 min) This recipe started out as 100% Bran cold cereal muffins - quantities as in Vers A. Using 1 1/4 cup 100% Bran cereal soaked in the milk 5 min and 1 cup white flour - rest the same as Vers A. Whiting Pietmonese 10/29/92 4 cups water, divided 1 cup yellow corn meal 1/2 teaspoon salt 1/4 lb grated parmesan cheese 1/8 teaspoon pepper Bring 3 cups of the water to boiling. Combine the corn meal and the remaining cup of cold water and the salt. (2/94 - The orig recipe added 1/4 cup butter along with the cheese - I added 1/3 cup instant dry milk, at this point. Or just omit the butter as this version shows.) Add to the boiling water and stir until thickened. Cover and cook over low heat 10 min longer. Remove from the heat and add the cheese and pepper. Cook 2 pkgs frozen chopped spinach and season with 1 teaspoon oregano, 1 tablespoon lemon juice and salt to taste. Dust 1 1/2 lbs of whiting fillets with flour and saute them in olive oil until golden brown. Spread the corn meal on the bottom of an oval serving dish, top with the spinach, arrange the fish fillets over the spinach and sprinkle them with chopped parsley. Add 1/2 cup white wine and 1/2 cup tomato puree to the frying pan juices warm the mixture and blend well. Pour this over the fish and serve. WHITE MACAROONS (from old Joy of Cooking - Xmas cookies) 1/2 lb blanched almonds, ground 1/2 teaspoon cornstarch 1/2 teaspoon baking powder Mix thses ingredients. Beat 3 egg whites until stiff, slowly beat in 1 cup of sugar. Fold the nut mixture into the meringue. Drop well apart on a greased cookie sheet. Decorate each with a scrap of candied cherry. Bake in a slow oven (275 deg) Remove before they color. TWO HOUR BREAD From Marcia Bowers sometime in the 70's Found written on the back of a 'Jake' Myers for Cty Commiss card 12/92 3 cups warm water 3 Tablespoons dry yeast 1/3 cup honey 3 tablespoons oil 1 tablespoon salt Mix and let the yeast soften and bubble up. 3 cups whole wheat flour 3 cups white flour 1/2 cup soy flour 1/2 cup gluten flour 1 cup dry milk Mix and add to the yeast mixture (or add one at a time to the yeast mixture). Let stand for 15 minutes. Add additional flour as necessary, to make a dough and while kneading for 100 strokes. Shape into loaves and let rise until doubled. Bake in a moderate oven until loaves sound hollow when tapped on the bottom. 6/95 - 1 1/2 # of the dough may be used to make Cinn Buns (q.v.) in the 9 1/2 " square pan. The balance of the dough can still be made into a single loaf. FLOUR TORTILLAS From Lu Stone 3 cups flour 5 tablespoons butter 1 1/2 teaspoons salt 1 tablespoon soy flour Work or cut the butter into the mixed dry ingredients. Add warm water until the mixture leaves the side of the bowl. Knead 5-10 min. Divide into 8 for burritos or 12 for tortillas. Allow to rest for 15 min. Roll into thin rounds and bake on an ungreased griddle. For Chapattis use whole wheat pastry flour and salt (1 cup, 1/4 teaspoon) and add water. If you turn them often while baking they will puff up. TANGERINE MARMALADE After Trish 15 tangerines 3 oranges 3 lemons sugar water ginger - Trish's original recipe called for ground and I have used 2 tablespoons for this size recipe. More recently ('90 and '92) I have used 4 oz of peeled, chopped fresh root. Wash the fruit, cut into 1/4" slices. Cut the slices into quarters. Remove the seeds. Measure the fruit and for each quart add 1 1/2 quarts of water. Let stand overnight. Simmer uncovered in the same water 1 hour. Measure the stewed mixture and add 2/3 as much sugar as mixture. Add the ginger. (I have gotten about 20 cups of cooked mixture and added 13 to 14 cups of sugar or about 6 lbs) Cook rapidly, uncovered (until the jam sheets from a spoon (220 degrees (says Trish))). I have found the 'Joy' instruction more helpful: to drop a teaspoonful onto a small cool, dry plate and see if it thickens to a jam when you push it with your finger. This will take from 45 min to 1 1/4 hours. Remove from the fire. Skim if necessary and ladle into jars. Seal with paraffin. Makes 6-8 pints. TAMALE PIE 4/95 (The original recipe I got from Jean altho it is not clear that she ever actually made it) 1 med onion, chopped 3 large cloves garlic, fine 1 1/3 lbs chopped beef or pork or a mixture 1 cup ripe olives, chopped 1 teaspoon Worcestershire sauce 2 cups canned tomatoes 1 1/2 Tablespoon chili powder 1 teaspoon ground cumin 2 cups cornmeal 6 cups water and 6 bouillion cubes Brown the onions and garlic in a little oil, add seasonings and continue to saute, add the meat and brown, also. Add the tomatoes and 1 teaspoon salt and simmer 20 min. Boil 4 cups of the water with the bouillion cubes. Mix the corn meal with the remaining 2 cups of cold water. Add the corn meal and water to the hot stock and cook until thick. Grease a casserole (the rectangular one works well). Spread most of the corn meal in the casserole. Add the olives to the meat mixture and pour into the bed of corn meal. Spread the rest of the mush over the top and sprinkle with paprika. Bake about an hour at 350 until browned and done. TABOULI After 'Diet for a Small Planet' - Roman Rice and Beans 7/94 1 cup black beans - bring to a boil for 5' in 4 cups water then let stand for several hours, covered. Repeat until desired softness - this is THE way to cook all beans. Pour 4 cups boiling water over 2 cups bulghar, let stand covered overnight. When these two items are done mix and dress them with garlic vinaigrette salad dressing and chill. Chop various vegetables: onion, celery, carrots, tomatoes and cucumber, dress and add. Also fresh basil, and 1/2 cup chopped parsley or fresh mint. Add 1 cup parmesan cheese as final blow. Keep chilled until ready to serve. SWISS TOAST 6 slices swiss cheese 12 slices white bread Beat together: 2 eggs 1 cup milk 1/4 teaspoon salt Melt butter in a frying pan. Make swiss cheese sandwiches, dip them in the egg mixture and fry on both sides until brown. Serve with rum sauce. Rum sauce: combine 1 cup sugar, 2 tablesoons butter, 1/3 cup water and 1/4 cup dark rum. Heat, stirring until hot and the butter is melted. CHEESE STUFFED ZUCCHINI 8/23/92 (Original from Marianne Durgin. She says 1 pound or 2 med zucchini, I usually use the recipe for GIANT zucchini - 3-4 pounds.) Zucchini 1/4 cup chopped onion and/or several minced cloves of garlic 1-2 tablespoons oil 1-2 cups cottage cheese 1 cup cooked rice 1 slightly beaten egg 1 tablespoon chopped parsley 1/4 teaspoon dry or 1 tablespoon fresh basil (I also added two fresh, chopped, peeled tomatoes) 1 cup grated cheddar Trim ends off zucchini (cut in half crosswise, if necessary) and steam in a few inches of boiling salted water until begin to show signs of cooking - 8-10 min. Cut in half lengthwise and cut out insides leaving 1/2 inch or so of shell. Arrange the shells in a greased baking dish. Chop the scooped out zucchini. Saute the onion and garlic, add the chopped zucchini and continue to saute. When nearly done turn off and add the rest of the ingredients except the cheddar. Fill the shells (the filling is sloppy) sprinkle with the cheddar and bake 30 min or so in a moderate oven until done. STUFFED GREEN PEPPERS 1/23/94 6 green peppers, halved Remove the seeds and drop into boiling water, remove from the heat and let stand 5-6 min. Put peppers into a greased baking dish. Fill with cottage cheese seasoned with salt and pepper. Pour a cup of tomato sauce over the peppers and bake at 350 until tender, about 20 min. Separate 3 eggs, beat the whites until stiff, season the yolks with salt and pepper and beat lightly. Combine with the whites and spread over the peppers. Bake an additional 15 to 20 minutes until the egg is browned and done. Serve with rice. STUFFED MUSHROOMS 1/15/94 1 to 1 1/4 lb large mushrooms, 8-10 2 cloves garlic, minced 1 cup bread crumbs (I have also used rice or bulgher) 1/2 cup grated parmesan 2 tablespoons chopped parsley black pepper butter Saute the garlic in 2 tablespoons of butter. Chop the mushroom stems and saute with the garlic. Add the crumbs, cheese, parsley and pepper and set aside. Saute the caps briefly in another tablespoon of butter. (I do this in an iron spider and bake them in the same pan). Fill the caps with the mixture and bake them for 15 to 20 minutes until browned and done. Serves 2 as a main dish. STRAWBERRY/RHUBARB PIE I think this origially came from Fannie Farmer and is known as a Chess pie, it can be used for other wet fruits as sour cherries. 7/94 3 cups sliced rhubarb and 1 cup of strawberries OR 4 cups sliced rhubarb 1 1/2 to 2 cups sugar 4 tablespoons flour 1 whole egg oil pie crust for double crust 9' pie Line 9' pie pan with bottom crust. Mix sugar and flour. Mix with fruit. Add egg and mix until distributed. Put into prepared pan and cover with top crust. Bake 30-40 minutes until browned and bubbly. STICKY BUNS 10/31/93 Quantity to make in an 'iron spider'- Cream 4 Tablespoons of butter and 1/2 cup dark brown sugar together in the pan and then spread it over the bootom and sides about 1/2 way up. For dough: dissolve 1 Tablespoon dry yeast in 1 cup warm milk. Add 1/2 teaspoon salt and 1/4 cup sugar. Add enough flour to make a soft dough and knead 100 strokes. Let rise until double in bulk. Roll out into a rectangle, spread with 2 Tablespoons soft butter. Sprinkle with 3/4 cup dark brown sugar, 3/4 cup raisins and 1 teaspoon grnd cinnamon. Roll up from the long side and cut into 8- 12 pieces. Arrange them in the prepared pan and let them rise until double in a warm place or overnight in a cool place. Bake in a moderate oven 20-25 minutes or until done. Turn them upside down immediately onto a large platter. James made a large quantity of these for Von Cramm and he has another version of this in his WP recipe file. SPRINGERLE 11/93 2 eggs 1 cup sugar 2 cups flour 1 teaspoon anise extract whole anise seed Beat eggs until thick. Add sugar and beat until blended. Add anise extract and flour and mix until blended. Roll out 1/8" thick and trim into a regular shape before rolling with the decorative roller. Cut into cookies and arrange on greased cookie pans that have been sprinkled with the whole anise seed. Let stand at room temp for 10 hours to dry. Bake in a slow oven (300) until just begin to color. Makes about 50. SPOON BREAD 2/93 From the 1950 Charleston Jr League Cookbook From Lillian McLean Mason, xmas 1961 e Inscribed - 'some of the recipes of our ancestors are in the book' 1 cup corn meal 1/2 teaspoon salt 2 teaspoons baking powder 2 cups milk (8/94 - used 1 cup reconst. dry skim, 1 cup whole) 2 eggs 1 cups boiling water 2 tablespoons melted butter, melt in the baking dish and spread around before adding batter Mix dry ingredients. Add milk, eggs and whisk or beat with a rotary beater. Add boiling water and beat again. Pour into the prepared baking dish and bake at 350 for 30 to 40 minutes until browned and set. SPINACH PASTA CASSEROLE 8/21/94 Cook 1/2 # zitti, spirelle, shells etc in boiling salted water. Microwave 1 pkg frozen spinach with 1/4 teaspoon salt, shake of MSG and gratings of nutmeg. (If using fresh spinach chop it coarsely and add to the cream sauce). Saute 1/2# sliced mushrooms and one or more cloves of garlic in 4 tablespoons of olive oil or butter. Add 4 tablespoons of flour to make a roux. Add 1 1/2 cups milk and stir until thick. Stir in spinach and pasta. Adjust the seasoning. Turn into a flat casserole and sprinkle generously with grated parmesan cheese. Bake until brown and bubbly. SHISH KEBAB 5/95 2 # boneless lamb, cut into cubes 3/4 cup olive oil 1/4 cup lemon juice 1 clove garlic, crushed 1 teaspoon mustard 2 teaspoon oregano 1 teaspoon salt Marinate the lamb in the dressing overnight in the refrig. Skewer and grill the meat. The leftover marinade may be used to dress slices of eggplant and tomato for skewering or baking. This combination goes well with Saffron Rice. Scotch Eggs 1/2/93 1 teaspoon ground sage 3/4 teaspoon black pepper 1 lb loose pork sausage 4 hard boiled eggs, shelled 1 raw egg, flour, dry bread crumbs (mixed wheat germ & w.w. flour, work OK) Work the sage and black pepper into the sausage meat. Divide into 4 portions. Roll the eggs in flour and press a portion of the meat around each, completely covering the egg and retaining the oval shape. Roll each in flour again then in raw egg and then in the crumbs. Fry on all sides in oil until browned and done. Slice in half and serve hot or cold. SAFFRON RICE 5/95 1 cup raw rice 1 onion, fine 1 clove of garlic, fine 1 bayleaf 1/2 teaspoon each, thyme and rosemary 2 Tablespoons olive oil 3 cups broth (or bouillion cubes and boiling water) 1/4 teaspoon spanish saffron Saute the onion and garlic in the oil. Add the herbs and continue to saute for a few minutes. Add the rice and hot broth and cook, covered, until done. ROMAN APPLE CAKE (Old Joy of Cooking) 1 1/2 cups flour 1/2 cup dark brown sugar 1/2 cup white sugar 1/2 teaspoon cinnamon 1/2 cup butter Mix the dry ingredients and work the butter in with the fingertips. Divide into two parts. Mix 1 teaspoon baking soda, 1/2 cup buttermilk or sour milk and 1 egg. Combine with one portion of the crumb mixture. Pour into a greased casserole. Slice 3 medium peeled, cored apples over the batter. Cover with the other half of the crumbs. Bake at 325 deg for about an hour. RACHEL MERWIN'S RICE PUDDING 5/95 Grease a 1 qt casserole. Sprinkle uncooked rice over the bottom - 2-3 Tablespoons. Sprinkle 2-3 Tablespoons sugar over this. Add 1 12oz can of evaporated or skim evap milk. Fill the can with water and add to the rice. Plain whole milk would work, too. And you could use up to a qt of liquid. Bake in a very slow oven - 250 to 275 deg. Stir every 30 min or so, stirring in the carmelized milk skin that forms. Continue baking until its the desired thickness - up to 3 hours. This is the essential 'comfort food'. Eat hot or cold. This seems related to Indian sweets made with a boiled milk product called 'khoa'. RACHEL MERWIN'S RICE PUDDING Grease a 1 QT casserole, sprinkle 3-4 tablespoons rice over the bottom, sprinkle 4 tablespoons white sugar over that. Add 2 cups evaporated milk and 2 cups water. Bake in a slow oven, 250- 300 degrees. Stir every 30 min or so, stirring in the skin as it forms. The pudding will be done after 2-3 hours, when it reaches the desired darkness and thickness. (Since a can of evap holds less than 2 cups, I make up the difference between the diluted evap and 4 cups using plain whole milk and it works OK). Rheta's Chili 1 lb or more hamburger 1 green pepper and 2 med. onions, chopped Brown together in a skillet. Add: 1 tall can kidney beans, drained (2 1/2 #) 2 cans tomato soup, undiluted 1 tablespoon chili powder. Simmer a few minutes. I used 3/4 # sausage and 1 small can tomato sauce and didn't drain the beans. Instead of all the chili powder. I used 1 teaspoon each: chili powder, ground cumin and oregano. 5/25/91 Rhubarb Cobbler 4 cups chopped fresh rhubarb 1 cup sugar 1/4 cup water Stew the rhubarb and pour into a greased 1 quart baking dish and sprinkle with 1/2 teaspoon cinnamon. 2 cups flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons sugar 1/3 cup butter Combine either with finger tips or pastry cutter as for pastry. add 1/4 teaspoon orange extract or 1 tablespoon grated orange rind and 1 cup milk to make a dough. Spoon the dough over the rhubarb and sprinkle 1 tablespoon sugar. Bake at 400 for 25 to 30 min. VARIANT: 8/23/92 As this is best hot, usually make 1/2 the above in a 1 quart casserole, when cooking for two. This AM made Peach Cobbler using that approach: 3-4 cups peeled, cut-up, fresh peaches 1/2 cup sugar 2 tablespoons lemon juice a pinch of salt Mixed these ingred and poured in baking dish sprinkled lightly with cinnamon. Covered with 1/2 biscuit dough (no orange extract) as above, but only 1 tablespoon butter (Covert Bailey infestation - maybe that's why its 'covert'). This took much longer to cook, about an hour. SEIDLE HOSP RAISIN BARS via Mary Lukanuski 3/27/93 1 cup flour 1 cup rolled oats 1/2 cup sugar 4 tablespoons butter 1 teaspoon vanilla Rub together into crumbs. Mix: 1/2 cup sugar 2 tablespoons flour a pinch of salt. Add to: 2 cups of raisins 1 cup water. Cook stirring until thick. Spread 1/2 the crumbs into a greased 7X10 baking pan. Cover with the raisin mixture and then the rest of the crumbs. Bake at 350 until browned and done about 30 minutes. QUICHE LORRAINE 5/95 1/2 lb sliced bacon, fried until almost crisp 1/2 lb swiss cheese, sliced 4 eggs 1 tablespoon flour 1/4 teaspoon salt cayenne nutmeg 1 1/2 cups milk pastry for a single crust 9" pie shell Arrange bacon and cheese alternately in layers in the pie shell. Beat the other ingredients together and pour over bacon and cheese. Bake at 350 until done. Attempted this using processed swiss (part of a 5# block that Alex brought home from Wendy's) - it didn't work at all, it didn't even taste good. PUMPKIN SOUP 1 3# pumpkin or 4 cups cooked pumpkin 6 cups milk 1/2 teaspoon salt or to taste 1/8 teaspoon pepper 1 tablespoon dried basil leaves Cook and mash the pumpkin. Combine the pumpkin with the other ingredients. Heat thoroughly. 11/90 - It is noted that hubbard squash works fine. PUMPKIN PIE Line a 9" pie plate with pastry. Mix in a blender: 2 cups (1 lb) cooked pumpkin, 1 cup dark brown sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1 cup milk, 2 eggs. Pour into the pieshell and bake for 30 min or so at 350 degrees until done. POTATO RAGOUT 2 large onions, coarsely chopped 1 or more cloves of garlic, minced 3 lbs potatoes,cut into 1" cubes 1 cup stock 1 tablespoon fresh tarragon or 1/2 teaspoon, dried 2 tablespoons wine vinegar 2 tablespoons olive oil Saute the onions and garlic in the oil. Add the rest of the ingredients except the vinegar. Simmer covered until the potatoes are tender. Uncover and permit any excess liquid to evaporate. Add the vinegar before serving. Julia Child has a $2 Ragout very similar to this (icebox cleaning). Her version includes sauteeing any of a variety of meats (bacon, ham, chicken giblets) and including a variety of vegs, giving some attention to color. She includes black olives as a possibility. She also adds fennel and bayleaf to the seasonings and omits the vinegar. POTENT POTATO SOUP 3 russet potatoes, chopped 2 onions, chopped 1/4 cup minced ginger root 10 cloves garlic, chopped 2 t turmeric 1 T caraway seeds 1 t pepper 1 t crushed red chiles 1/2 t ground cinnamon 1/4 t ground cloves 1/2 cup tamari sauce 10/94 Omitted the red chili pepper and used 1 teaspoon garam masala instead of the caraway, pepper, cinnamon and clove. Very good. Bring 2 1/2 quarts water to boil, add potatoes and eontinue to cook. Meanwhile, in skillet heat 1-2 tablespoons oil and saute the onions, ginger and garlic until brown, stirring often. Add the spices, and continue to saute for 2 more minutes. Add a little water, and then add entire mixture to soup. Simmer for 45 minutes. Add tamari before serving. Serves 8 PLUM CAKE 9/13/92 1 1/2 cups flour 1/2 cup butter 6 tablespoons sugar 1 egg 1/2 teaspoon almond extract Mix the flour and sugar, rub in the butter. Add the extract and egg and mix with a fork until it makes a dough. Press into greased 9" pie pan. Bake 15 min at 450 deg. While it is baking, pit and cut into thirds - 1 1/2 lbs of prune plums (about 24). Mix in 1/3 cup sugar. Pour into shell and continue baking at 350 deg. for about 30 min. (The smaller the egg the more tender the dough.) CORN BREAD 7/94 1 cup corn meal 3 teaspoons baking powder 1 cup flour 1 egg 1/4 cup sugar 1 cup milk 1/2 teaspoon salt 1/4 cup melted butter Sift dry ingredients. Add egg, milk and butter. Beat with an egg beater until mixed. Bake in a greased 8X10 pan at 425 for 20-25 min. PFLAUM CAKE (Black Magic Cake) (From Marianne Durgin) Sift (after measuring): 1 3/4 cups flour 2 cups sugar 3/4 cup cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt Mix dry ingredients. Beat 2 eggs and add to dry with 1 cup of strong coffee and 1 cup of sour milk (or 1 Tablespoon vinegar and milk up to 1 cup). Add 1/2 cup of oil and 1 teaspoon vanilla. Batter will be very soupy! Grease and cocoa two 9 inch cake pans and pour in batter. Bake at 350 deg, keep checking for doneness after 20 min. PESTO 7/94 1 1/2 to 2 cups of basil leaves 2 large cloves of garlic, chopped Blend pressing down with the potato masher, adding 1/2 cup of olive oil. Adding approx 1/8 teaspoon Vit C seems to preserve the color. Use 2 to 3 tablespoons of the mixture in 1/2 lb spaghetti, cooked. Add a good sprinkling of MSG and 4 tablespoons or more of grated parmesan cheese. DORENA'S PEPPERNUTS 2 CUPS MOLASSES OR HONEY (THE ORIGINAL RECIPE ACTUALLY SAID 'SYRUP' - JEAN CLAIMED IT WAS ALWAYS MOLASSES, BUT I TRIED AND SUCCESSFULLY USED HONEY, WHICH IS ANOTHER TRADITIONAL GERMAN XMAS COOKIE SUBSTANCE) 1 CUP LARD 1 CUP BROWN SUGAR 1/2 TEASPOON EACH NUTMEG, CLOVES, ALLSPICE AND BLACK PEPPER 2 TEASPOONS CINNAMON 4 TEASPOONS BAKING SODA 1/4 CUP HOT WATER CREAM TOGETHER THE LARD, SUGAR, SPICES AND SODA. ADD THE 'SYRUP' AND WATER. WORK IN 6-7 CUPS SIFTED FLOUR USING THE HANDS. CUT OR SHAPE AS DESIRED AND BAKE ON A GREASED AND FLOURED COOKIE SHEET. FROST AND DECORATE IF DESIRED. PEANUT LOAF From Jean 2 cups bread crumbs(orig recipe) or rolled oats 1 1/2 cups ground peanuts (about 8 oz) 1 grated onion 1 green pepper, chopped fine 1 cup thin white sauce Mix all together, let stand an hour, bake in a slow oven for 40 min. Serve with tomato sauce. I note that if you use unsalted peanuts and make the cream sauce with oil you may want to add 1 teaspoon salt (I would probably use less today - 1/2 teaspoon). PASTA WITH WALNUTS AND LENTILS 1/2 cup lentils (green or red) 1 cup walnuts 1-2 cloves garlic, pressed 2 tablespoons tahini 4 tablespoons olive oil 1 tablespoon parsley 1/4 cup wheat germ 1/4 cup grated parmesan cheese 1/2 lb small pasta Cook the lentils and the pasta and combine with the rest of the ingredients. PASHKA 4/95 2 # pot cheese (non-fat) 1/2 # butter 2 eggs 2 cups conf sugar 2 teaspoons vanilla 3/4 cup chopped candied citron or orange peel 3/4 cup toasted slivered almonds Put the pot cheese thru the Foley Food Mill. Cream the butter and sugar together. Then mix in the rest of the ingredients. Line a clean, dry, 2 quart flower pot (with a drainage hole) with dampened cheese cloth or thin dish towel. Turn the cheese mixture into the pot. Cover with plastic wrap and place on a dish, to catch drainings. Refrigerate overnight. Unmold onto a serving dish, remove the cloth and serve with fresh or frozen strawberries. PAIN d'EPICE 1 3/4 cups water 1 1/2 teaspoons anise seed Bring these ingredients to a boil. Add: 1 1/2 cups honey 1 cup sugar 1 cup of the Eveready Orange Mixture OR 4 oz each chopped candied citron and candied orange peel. Stir until the sugar is dissolved. Add 4 teaspoon baking soda to this mixture and stir. Have ready: 5 cups sifted flour mixed with a pinch of salt, 1 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Mix the dry and wet ingredients. Bake in a slow oven (300 degrees) for 45 to 60 min or until done. The hardest part of this recipe is getting the bread out of the pans. The system I found uses 2 standard glass loaf pans. Grease them well, then cut a strip of brown paper that fits the long way with enough to stick up and grab at the ends. Grease the paper well on both sides and put in place in the pans, as a liner. While the bread is still hot loosen the bread along th sides with a spatula, then you should be able to pull it free using the paper ends. Permit to cool thoroughly and store in plastic or other tightly sealed containers, so they don't dry out, but ripen. PAIN d'EPICE 1 3/4 cups water 1 1/2 teaspoons anise seed 1 1/2 cup honey 1 cup everyready orange mixture or 4 oz each chopped candied citron and orange peel 1 cup sugar Bring the anise seed and water to boil. Remove from the heat and add the honey, sugar and peels. 5 cups sifted flour 1/4 teaspoon salt 1 1/2 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Mix these dry ingredients together. Add 4 teaspoons baking soda to the honey mixture and stir. Then add the dry ingredients and stir until well mixed. Divide between two well greased glass loaf pans. Bake at 300 deg for 45 - 60 minutes. EVER-READY ORANGE MIXTURE (a recipe from Jean) Peel 4 to 6 oranges (it depends on the size and thickness) and put through a food grinder until you have about 2 cups of ground rind. Put in a saucepan with 2 cups of water and 1 teaspoon of salt and boil for about 30 min. Drain the peel, cover with fresh water and boil for 5 min. Add 2 cups of sugar and 1/2 cup water and cook about 45 min or until the peel gets transparent. This will keep indefinitely in a covered jar in the refrigerator, if it hardens it can be softened by warming. Use it instead of orange peel in breads, cookies etc. (forinstance Pain d'Epice and Leckerli) OIL PIE CRUST - Euell Gibbons 10/6/91 9/92 For a two crust 9" pie. Sift together 2 cups flour and 1 teaspoon salt. Pour 1/4 cup cold milk and 1/2 cup salad oil into a cup, but do not stir. (7/94 - As I don't sift the flour, I find I need to increase the liquid,-5/95 a full cup of liquid makes a wet, but OK dough. Try a scant cup.). Add all at once to the flour mixture and stir with a fork. Shape into two. Roll between pieces of wax paper. This dough is more fragile than regular. But, by cutting strips, laying them on waxpaper in a lattice arrangement, pressing it slightly onto the waxpaper and then turning it onto the pie all at once, you can make a perfectly respectable lattice crust. You can maybe make fancy cutouts using this method, too. (7/94 - I just lay out the strips carefully onto the pie and it works fine. Also, add a rounded soupspoon of sesame seeds (or more depending on amount of dough) to the leftover dough and roll out and cut into cracker shapes. Bake 10-15'. Most excellent.) OAT SCONES 1 cup rolled oats 1 cup flour 1/4 teaspoon salt 1 teaspoon baking soda 1 tablespoon sugar 1 tablespoon butter 3/4 cup buttermilk (approx). I have found I can use plain yogurt instead of buttermilk or sour milk in recipes, generally. Just stir it up and add a little water or milk. The other dodge is add lemon juice to milk. Mix the dry ingredients. Rub in the butter, with the fingers. Add the milk and mix to make a soft dough. Turn onto a greased pan (i use a pizza pan) and press into a flat round with floured hands. Score it into eighths with a knife and bake for 15 min or until done in a moderate oven. The cut pieces may also be cooked in a hot frying pan on the top of the stove. 3/95 - OAT CAKES - 1 1/2 cup rolled oats, blend until mostly ground 1 cup flour 1/2 cup sugar scant 1/2 teaspoon salt 1 teaspoon soda 1 1/2 teaspoons baking powder 2 tablespoons butter Rub in the butter until well distributed. Add 2 teaspoons caraway seeds, a good handful of raisins and enuf sour milk or yogurt to make a dough. Knead a few strokes and form or cut into cakes. Bake on a greased baking pan at 350, 20 min or until browned and done. NANCY ROBERTSON'S CHEESECAKE 3 8oz pkgs of white creamcheese - let soften 4 egg whites - beat until stiff (only 4) Add 1 cup sugar, while continue beating whites with an electric mixer. Beat in 1 teaspoon vanilla. Beat cream cheese with mixer and add egg white mixture. Grease well, a springform pan. Sprinkle with 2/3 cup either zweiback (6) or graham cracker (4 double crackers) crumbs. Bake at 350 until seems like setting up (NOT until colors - The original recipe said 25', Nancy says up to 1 hour.) Remove from oven and set it to 475. MIX: 1 pint sour cream, 2 Tablespoons sugar, 1/2 teaspoon vanilla and spread over the cake(OPT: sprinkle with 1/2 cup lightly toasted slivered almonds). Put back into the oven for 5' or so until no longer raw on top. Let cool thoroughly. CREAM OF MUSHROOM SOUP 1/95 4 Tablespoons oil 1 large clove of garlic, fine 1/2 cup celery, fine Saute together. Add 1 lb mushrooms, sliced and continue to saute. Add 6 Tablespoons flour stirring to form a roux. Add 6 cups liquid - water, dry skim, whole milk, evap and skim evap in whatever combinations are convenient. Season to taste with 1 teaspoon salt, shakes of MSG and gratings of pepper and nutmeg. Simmer until done. If necessary add 1 Tablespoon of cornstarch mixed with water. 5/95 Multiplied this by approx 5 for the SCAAN - Interweave supplied dinner. When the large AL pot was being reheated, the soup burned on the bottom. Surprisingly the taste was not too badly affected, but watch for this particularly with large volumes. BARLEY PILAFF 1# mushrooms, sliced 4 Tablespoons oil 2 cloves of garlic, minced OR 2 onions, sliced 1 3/4 cups whole raw barley 4 cups hot stock (approx) 1 Tablespoon, chopped dill weed OR Parsley Saute garlic/onion and mushrooms and remove from pan. Add barley to pan and continue cooking as for fried rice. Mix altogether adding stock and bake in a covered 1 qt casserole for 30 min at 350, adding more stock if necessary. MOMMIE'S PUMPKIN PUDDING 10/94 1 lb pumpkin 1 cup sugar 1/2 cup chopped nuts 2 tablespoons raisins Combine pumpkin and 1/2 of sugar, nuts and raisins. Make a cream sauce of 2 tablespoons corn oil, 2 tablespoons flour and 1/2 cup milk. Add 1 teaspoon cinnamon, 1/4 teaspoon salt and 1/4 teaspoon vanilla. Blend with pumpkin and pour into oval steel casserole (1 qt). Sprinkle with rest of nuts and raisins. Bake 40 min in a preheated 350 deg oven. Serve hot or cold. MOCK BAKLAVA 3/15/93 3/4 cup sugar 3/4 cup water 3/4 cup honey 2 teaspoons cinnamon 1/8 teaspoon lemon extract or 2 teaspoons grated lemon rind 6 shredded wheat split lengthwise 1/4 cup melted butter 1 cup chopped walnuts Put shredded wheat halves in single layer in a shallow greased baking pan. Drizzle melted butter over them and bake at 350 until lightly browned. Combine sugar, water, honey and cinnamon (lemon rind, if used) and simmer 15 minutes until syrupy. Sprinkle half of nuts over bottom halves of biscuits. Add lemon extract to syrup and spoon half of syrup over the biscuits. Replace tops of biscuits and spoon over the rest of the syrup and sprinkle with the remaining nuts. Serve warm. MEXICAN CORN BREAD 1/17/94 1# can of creamed corn 1 cup yellow corn meal 3 eggs 1/2 teaspoon salt 1/2 teaspoon soda 3/4 cup milk 4 tablespoons butter 4 oz grated sharp cheddar Put the butter in a 1 1/2 qt casserole and put in a 350 oven to melt. Combine the rest of the ingredients saving aside part of the cheese to sprinkle on top. Coat the inside of the casserole with the melted butter, add the corn mixture and sprinkle with the remaining cheese. Bake 40 minutes or until done. 7/95 - When faced with a desire for Mex Corn bread and only a 1# can of regular corn. I put the corn thru the blender, omitted all the milk and used 6 oz grated cheese. The result was a little different, but satisfied the desire. MEAT LOAF From Caroline Hott 1 lb hamburger or sausage 1 cup rolled oats 2 eggs 1 minced onion 1 green pepper, chopped fine 1/2 teaspoon salt 1/2 teaspoon ground black pepper Mix all, together. Mold into a loaf and put in a covered casserole. Pour a small can of tomato juice over the loaf and cook covered in a slow oven for about an hour. If you use the hamburger rather than the sausage, which I have mostly used recently, you may want to increase the salt to 1 teaspoon. LENTIL SOUP 1/17/94 1 cup lentils 3 large onions, chopped 1 clove garlic, minced 1/4 cup butter 1 teaspoon ground cumin 3 tablespoons parsley 1 teaspoon salt 1/2 teaspoon paprika 3/4 cup powdered milk Bring lentils to a boil with 4 cups water and ten lower to a simmer. Saute onions and garlic in the butter until golden. Add the seasonings and saute a few minutes longer, add to the lentils, rinsing the frying pan with lentil water. Cook until the lentils are tender and stir in the powdered milk. LECKERLI 1/1/93 1 cup honey 1 cup sugar Heat together until they boil. Add: 1 1/2 cups Eveready Orange Mixture or chopped candied orange peel 2 cups sliced blanched almonds. Mix and add: 4 cups sifted flour 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves 2 teaspoons baking soda Knead in more flour if necessary to make a dough which is not sticky. Cover the dough and let stand at room temperature for at least two days. Roll out dough on a floured cloth 1/3" thick. Cut into bars 1 1/2" by 3". Bake at 325 on a greased floured pan for 20' or until firm and lightly browned. Cook 1 cup sugar with 1/2 cup water until spins a thread. Brush the cookies with the hot syrup. Cool and store tightly covered LASAGNE 4/95 1# lasagne 1 qt spaghetti sauce 4 eggs 1# ricotta 1/2 # mozzarella, coarsely grated 1 teaspoon salt gratings of pepper and nutmeg grated parmesan (The original recipe had 1# of ground pork/beef sauteed and mixed with the sauce.) Cook the lasagne. Mix the eggs, ricotta and mozzarella and seasonings. Grease a 9X13 AL roasting pan or similar dish and spread sauce over the bottom. Divide the cooked lasagne into about 6 layers, if possible - many thin layers works best. So go sauce, pasta, cheese, pasta, and repeat - finishing with sauce. Then sprinkle heavily with the grated parmesan. Bake at 350 about 40 min or until done. Lane Cake 2/3 cup butter 1 1/3 cup sugar 1 teaspoon vanilla 2 cups flour 2 teaspoons baking powder pinch of salt 2/3 cup milk 6 egg whites beaten stiff but not dry 1. Preheat the oven to 375. 2. grease and flour 2 9" cake pans. 3. Beat the butter and sugar together until very light and creamy. Beat in the vanilla. Sift together the flour, baking powder and salt. 4. Stir the flour mixture alternately with the milk into the batter. Stir in 1/4 of the egg whites. Fold in the remaining egg whites until just mixed. Spoon into the prepared cake pans and bake 20 to 25 minutes until done. Cool in the pans and then turn onto cake racks for further cooling. Filling 6 egg yolks 1 cup sugar Grated rind of an orange or 1 teaspoon orange extract 1/4 to 1/3 cup bourbon 1/4 teaspoon mace 1 cup pecans, chopped 2/3 cup shredded coconut, preferably fresh 2/3 cup raisins 2/3 cup glaced cherries, coarsely chopped (Louise successfully used marischino cherries, drained overnight in a colander) 1. Mix together the eggyolks and sugar (and rind if that's what you use) in the top of a double boiler. 2. Cook over medium heat stirring constantly until the sugar dissolves and the mixture thickens to coat the back of a spoon. Do not allow to boil or the eggs will become scrambled. 3. Remove from the heat and stirr in the remaining ingredients. Cool before using to fill and top the cake. KEDGEREE 5/94 This a dish that Jean actually used to make, she thought up the idea of using canned sardines in tomato sauce. 1 large can of sardines in tomato sauce 1 cup of raw rice, cooked 1 small onion and/or 2 cloves garlic chopped & sauteed 1 teaspoon curry powder (more or less depending on its heat) Combine ingredients and put in a greased casserole, sprinkle with grated parmesan cheese. Bake in a moderate oven until brown. JOHNNYCAKES 1/23/94 1 cup cornmeal 1 tablespoon sugar 1/2 teaspoon salt boiling water Mix dry ingredients. Add enuf boiling water to make a mixture the consistency of thin mashed potatoes. Fry on a well-greased griddle about 10 min to a side. Makes six cakes. BAKED ITALIAN MACARONI 1/2 lb mozzarella cheese 2 eggs 1 1/2 to 2 cups ricotta cheese (you can use cottage cheese, but ricotta is better) 1/2 cup grated parmesan/romano cheese 1 cup tomato sauce 1 teaspoon dried basil Cook 1/2 lb macaroni in boiling salted water, and drain. Mix ricotta, cubed or coarsely grated mozzarella, eggs and basil. Cover the bottom of a 2 qt greased baking dish with 1/2 of the tomato sauce. Cover with macaroni. Cover macaroni with the egg mixture. Cover that with the rest of the tomato sauce. Sprinkle the top with the grated cheese. Bake at 350 about 30 min or until browned and done. INDIAN PUDDING 3/15/93 4 cups milk 1/3 cup corn meal 1/2 cup molasses (not blackstrap) 1/2 teaspoon salt 1/4 cup sugar 1 teaspoon ground ginger Combine 3 cups of the milk slowly with the corn meal in a double boiler. Cook 20 min. Add remaining ingredients, stir and pour into a greased baking dish. Warm the remaining cup of milk and our over the top. Bake in a slow oven (250) until set about 1 1/2 hours. Serve with vanilla ice cream. Danish Puffs: (Icky yucchy sweet stuff) 1 C. butter 2 C. Sifted flour 2 T. cold water 1 C. boiling water 1 t. almond extract 3 eggs 2 C. sifted confectioner's sugar 1 T. butter 4 T. cream or evap 1 t. vanilla 1/8 t. salt Cut 1/2 C. butter into 1 C. flour until coarse meal. Add cold water and mix. Divide in 2. Press each into a 3 x 12" piece on a ungreased cookie sheet. Put water for boling and 1/2 C. butter into saucepan; heat to boiling; add almond extract and remove from heat. Stir in 1 C. flour. Beat in eggs one at a time. Spread this mix over the oblongs. Bake in a hot oven (425 deg) for 40-50 minutes. Combine C. sugar, butter, cream vanilla and salt. Beat until smooth; frost over puffs while hot. Cut into slices while hot; serve warm. 16 servings (but not 16 people) This recipe from Trish. "A remarkably good and rather easy non- yeast coffee-cake. We had none left over after serving 6 for Sunday brunch with lots else to eat." HUMMUS 1/17/94 1 cup dry garbanzos, cooked or a 1# can 3/4 cup tahini 3 cloves of garlic, pressed 1/4 cup lemon juice 1/4 teaspoon salt shake MSG Mash the beans and mix all together. EGGPLANT HUMMUS Rachel says the real name is Baba Ganousch From Sammy McGavren via Louise 1 small to med eggplant rub with oil and prick with a fork. Bake on a rack in the oven until very tender (30-45 min). Peel and slice it across the grain, then mash. Add: 3 crushed cloves of garlic 1-2 tablespoons lemon juice 1-2 tablespoons tahini salt, pepper and MSG Mix all together. HASH 3/93 4 medium potatoes with peels (2-3 lbs) 2 large carrots 1 medium onion 1 clove garlic 1 can corned beef Put the vegetables thru a meat grinder. Turn into a hot frying pan with 1 or 2 tablespoons of oil or fat. Begin to fry then add the corned beef breaking it up. Season with salt, pepper and MSG. Fry until suitably browned. If roasted meat is used, it must be put thru the grinder. This is a Nan Matthews memorial recipe as she said in her family, they used a meat grinder to make hash. I had made a similar recipe, but grating (ughh) the vegies. CONCORD GRAPE PIE 9/92 4 cups fresh Concord grapes 3/4 cup sugar 1 tablespoon + 2 teaspoons tapioca 1 tablespoon lemon juice few drops of orange extract Pop the grapes from their skins, saving the skins. Simmer the pulp until the seeds separate. Press the pulp thru a colander, extracting the seeds. Combine the pulp, skins and remaining ingredients and permit to stand for 15 min. Turn into a pie shell and top with a lattice crust. Bake for 30 minutes at 350 or until the crust is browned and the grapes are bubbly. WINTER FRUIT STEW 1/95 10 or 11 oz dried mixed fruit 2 cups orange juice 2 cups water 1/2 cup raisins 1/4 cup honey 1/4 teaspoon ground cloves Pit prunes if necessary. Put dried fruit in a dutch oven with a tight fitting lid. Add remaining ingredients and bring to a boil. Drop raisin dumplings onto boiling mixture by the tablespoonful. Cook uncovered for 5 min. Cover tightly and steam gently for 15 min. Serve warm. Raisin Dumplings 7/8 cup flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt. Rub in 2 tablespoons butter. Mix in 1/4 cup raisins. Add 1/3 cup milk all at once and stir only until moistened. Drop onto boiling fruit mixture. FRUIT SWIRL COFFEE CAKE 8/9/92 Combine: 1/2 cup flour 1/2 cup sugar 1/2 teaspoon each cinnamon and nutmeg 2 tablespoons oil Rub between fingers until forms crumbs. Set aside. Combine: 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons oil Again rub until forms crumbs. Add 1 egg and 1/2 cup milk. Spread in a greased 9" square pan. Spoon 1/2 cup preserves or marmalade over the top and cut thru the batter, so swirled. Sprinkle reserved crumb mixture over the top and bake in a moderate oven 30 min or until done. FREEZER JAM 7/95 Black Raspberry - If add the sugar, mix a while and then run thru the Foley Food Mill, can get rid of a lot of the seeds. The less hard you mill the more seeds are removed. Concord Grape - Use 2 cups of Concord Grape mixture (pulp cooked and seeded and skins added back, the whole cooked briefly). Hot Pepper - Use a 1# can of apple sauce and two 6" hot peppers, fine. Blended mixture before adding Certo. 11/02/90 FINNISH SOURDOUGH RYE BREAD About 3-4 days before you waant to bake the bread, mix in a glass jar, 1-2 cups water, potato water or flat beer with 1 cup of rye flour or rye meal. Cover loosely and let stand in a warm place, stir once or twice a day. When it becomes sour and bubbly it is ready. Mix 1 packet or tablespoon of dry yeast with 1 cup of the same liquids. Add the soudough mixture, 1 teaspoon of salt and 1 tablespoon of caraway seed. ( I also add 1/4 cup each gluten flour and soy flour) Add enough whole wheat and white flour to make a dough. Knead 100 strokes and let rise in a warm place until double. Shape into 2 doughnut shaped loaves (with large enuf center holes so they don't shut during cooking) and let rise again. Bake in a moderate oven until done, about 30 min. Please note: all the measurements are approximate - bread making is not in my experience an exact science, more of an art, which is what makes it interesting. 5/92 - For additional crunchiness add 2-4 tablespoons uncooked millet along with the caraway seed. 11/94 - Quantities used for Auction bread (made 7 - 1 1/2 lb loaves cooked. 2 1/4 to 2 1/2 lb of dough before cooking. That's 5 for the sale and 1 for us and 1 for Bernice) On Mon eve started 6 cups of potato water and 4 cups of rye flour, in one of the large plastic flour containers. Fri eve added 4 cups of water. 2 T yeast, 3 T salt, 6 T caraway seed, 2 c gluten flour, approx 3 lb rye flour, approx 3 lb white flour - Mixed it in the large white plastic bowl and set it to rise in the large rectangular AL roaster. Used three rect cookie sheets to bake and one AL pie pan <- try the 10" pie pan. HAZELNUT MACAROONS (from old Joy of Cooking - Xmas cookies) Grind 1 lb hazelnuts in a nut grinder. Whip 6 egg whites and a dash of salt until stiff. Gradually beat in 1 lb of dark brown sugar. Add 1 teaspoon of vanilla. Fold the nuts into the meringue. Roll small spoons of the batter in granulated sugar and place weel apart on a greased baking sheet. Bake in a moderate oven (325 deg) PHYLLIS PAGE'S EVIL DIP 9/92 8 oz cream cheese 4 oz blue cheese 2 or more cloves of garlic, crushed gratings of black pepper Cream all together. Spread into a 9" pie dish. Bake at 350 until brown and bubbly. Use as a dip for raw cauliflower and broccoli. EGGPLANT and POTATO CURRY 1 med/large eggplant cut in long pieces, with peels, no stem. 4 coarsely chopped potatoes, with peels (We use approx equal quantities of eggplant and potatoes by weight - the following spices are for about 1 lb, each) 2-4 tablespoons of oil 1 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1 teaspoon caraway seeds 1 teaspoon garam masala (optional) - (but I have included some I just made) 2 chopped tomatoes Soak the eggplant in cold water. Heat the oil in a large skillet. Fry the potatoes until just golden. Add all the spices and fry a few minutes. Drain the eggplant and add, frying a few more minutes. Add the tomatoes and cook and stir until the mixture begins to settle. Cover and let simmer for about 20 minutes until the eggplant is very soft, stirring occasionally to prevent scorching. EGGPLANT PARMESAN 1 large eggplant 1 egg dry white wine or water cracker crumbs a minced clove of garlic olive oil 1/2 lb mozzarella cheese, sliced 1/2 cup grated parmesan Cut eggplant into 1/4 in slices. Beat egg and wine. Saute garlic in oil. Dip eggplant into egg mixture and dip in crumbs. Fry in the oil until thoroughly done and brown. Remove slices and keep warm, until all are done. Add to the frying pan: 2 cups tomato sauce 2 tablespoons minced parsley 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon salt Simmer 15 min stirring frequently. Grease a 2 qt casserole. Arrange alternate layers of eggplant, mozzarella and parmesan cheese, and tomato sauce. Ending with mozzarella. Bake at 350 for 30 min or until done. Serve with plain spaghetti. DANISH GINGERBREAD (Cutout Cookies) 11/93 1 cup butter 2/3 cup brown sugar 1 cup honey 1 teaspoon lemon extract 1 teaspoon vanilla 1 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda Cream these ingredients together, then work in 5 cups flour using your hands. CRANBERRY SHERBET 2/92 1 pound whole cranberries or (12 oz) 2 1/2 cups cold water or (2 cups) 2 cups sugar or (1 3/4 cups) 1 packet plain gelatin softened in 1/4 cup water a few drops teaspoon lemon extract 1/3 cup lemon juice 1/4 teaspoon salt Cook the cranberries and water in a covered saucepan, until they pop. Force them thru a Foley Food Mill. Add the remaining ingredients. Freeze until mushy in a metal loaf pan. Turn out into a bowl and beat with an electric beater until changes color to a light pink. Return to the loaf pan and freeze until solid. (Canned cranberry sauce does not work, but frozen cranberries do.) 7/95 - Black Rasberry Sherbet I made a successful sherbet using: 1 1/2 to 2 lbs of Bl Rasb 2 cups water and 2 cups sugar. Bring the mixture to a boil and then put thru the Foley Food Mill. Do not mill vigorously as even doing it gently you still get lots of seeds. Add 1 envelope of gelatin previously softened in 1/4 cup water and mix until dissolved. Add 1/4 teaspoon salt and 2 tablespoons lemon juice. Freeze until mushy and then beat and refreeze, as described above. This is one of the better ways to deal with Black Rasberries. CRANBERRY SHERBET 2/92 1 pound whole cranberries or (12 oz) 2 1/2 cups cold water or (2 cups) 2 cups sugar or (1 3/4 cups) 1 packet plain gelatin softened in 1/4 cup water a few drops teaspoon lemon extract 1/3 cup lemon juice 1/4 teaspoon salt Cook the cranberries and water in a covered saucepan, until they pop. Force them thru a Foley Food Mill. Add the remaining ingredients. Freeze until mushy in a metal loaf pan. Turn out into a bowl and beat with an electric beater until changes color to a light pink. Return to the loaf pan and freeze until solid. (Canned cranberry sauce does not work, but frozen cranberries do.) COOKED CRANBERRY SAUCE 4 cups cranberries 2 cups sugar 1/2 cup water or orange juice a pinch of salt Bring to a boil in a covered saucepan. Cook 6 - 8 minutes until the skins pop. Chill before serving. VANILLI KIPFERIN (Crescent Cookies) 11/93 10 oz almonds, grated (Purchase blanched slivered almonds - do not try to blanch almonds and then make these - it makes a great mess) 8 oz butter (Do not substitute) 6 oz sugar 1 1/4 cup flour 1 teaspoon vanilla Vanilla sugar (Made by burying whole vanilla beans in sugar in a covered jar for a week or more) Work the ingredients together with your hands (except the Vanilla sugar). The butter needs to be finely mixed. The dough may be somewhat gooey. Roll pieces of dough lengthwise between the palms and shape into crescents on a greased cookie sheet and bake in a moderate oven until a nice color. Allow to cool on the pan until they can be handled without crumbling. Store in a container sprinkling them with the vanilla sugar in layers. Makes about 50. CRANBERRY RAISIN PIE Pastry for a two crust pie 3 cups fresh cranberries 1 cup raisins 2 tablespoons flour 1 cup sugar 1/2 cup water 1/2 teaspoon vanilla Line a 9" pie dish with half the pastry. Mix the cranberries and the remaining ingredients. Pour into the pie shell. Cover with the top crust and bake at 350, 30 min or until browned and done. For a 10" pie used: 2 12 oz bags of cranberries (11/93) 2 C raisins 4 T flour mixed with 2 C sugar 1 C water & 1 t vanillaDANISH COFFEE KRINGLE (Cowflop) 4 cups flour 1/2 cup sugar 1/2 teaspoon salt 1/2 cup butter 1 cup milk 1 pkg/tablespoon dry yeast 3 eggs Mix the dry ingredients. Cut in the butter with knives or fingertips as for piecrust. Dissolve the yeast in the milk which has been warmed to lukewarm. Beat the eggs and add to the milk mixture. Beat this into the dry ingredients (it makes a sticky dough) Let sit in a warm place for about 1 1/2 hours or until double. Spread 1/2 the dough over the bottom of 12 X 18 greased pan. Spread with prepared fruit. Cover with the rest of the dough. The best way I have found to do this is take small wads in greased fingers stretch it out and lay it on the fruit, maybe 6 or 8 portions and pinch the portions together over the fruit as you go. Let this rise for an hour. (It may rise overnight in the cool - if so cover with greased wax paper) Bake at 350 until done, being careful not to burn the bottom. Frost with 2 cups of confectioners sugar mixed with hot water and a drop or two of almond extract. APRICOT FILLING Simmer a 10 oz box of dried apricots in a covered saucepan in enough water to cover. When they are thoroly soft, mash them and spread over the dough. APPLE FILLING Mix 4 med. sliced peeled apples, a scant 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup raisins, let stand while the dough is rising. CONCORD GRAPE FILLING (this is the same as pie filling) Pop the pulp out of 3 cups grapes into a saucepan, reserving the skins. Cook the pulp until the seeds are freed. Mash thru a colander and add the seeded pulp to the skins. Add 3/4 cup of sugar and 2 tablesoons of tapioca. Allow to stand for 15 min. then cook over low heat until the tapioca is transparent. SOUR CHERRY FILLING Cook 2 cups seeded sour cherries (about a quart), 1 cup scant sugar, 4 tablspoon flour, 1 tablespoon tapioca, a pinch of salt. Let stand 15 min then cook in a double boiler until thick. COTTAGE CHEESE PANCAKES 1 1/2 cups cottage cheese - 1 lb 6 eggs 1/2 cup flour 1/4 teaspoon salt Blend all together. Fry in butter. Serve with fruit syrup or sauce. CREAM OF BROCCOLI SOUP 8/2/92 Saute 1-3 finely chopped cloves of garlic and 1 chopped medium onion 2 tablespoons oil. Add 1 teaspoon (or more depending on the hotness of your curry powder), 1/2 teaspoon of dry mustard and 1 tablespoon basil (I have used fresh or dry or even parsley). Saute the herbs a few minutes. Add a bunch of fresh broccoli, chopped (or the equivalent of frozen), 5 cups of water and 1/4 cup Tamari soy sauce. Simmer an hour or so. Mix 2 tablespoons flour with 1 cup of dry milk, add enuf water to this so that it cand be mixed into the soup for thickening without lumping. Stir until it is thickened. CINNAMON BUNS Dough: 1 cup warm water or milk 1 tablespoon yeast (or 1 packet) 2 - 4 tablespoons sugar 2 - 4 tablespoons butter 1 egg 1/4 teaspoon salt Flour to make a dough. (I will include 1 tablespoon soy flour and 1 - 2 tablespoons gluten flour. You can also use all or part whole wheat flour). After kneading permit the dough to rise until double in a warm place. For this quantity I have been using a 9 1/2 inch square pan. Grease the pan. Roll out the dough into a rectangle about 1/2 inch thick. Spread with 2 tablespoon softened butter and 1/2 cup sugar mixed with 2 teaspoons cinnamon. Spread 1/2 to 1 cup raisins over this. Roll up the long way and I cut this into 16 buns (to fit the square pan). Permit to rise 30 minutes or so and bake 20 - 30 minutes at 350 or until done. Frost while still hot with 1 1/2 cups confectioners sugar mixed with almond extract and enough boiling water to make a spreadable icing. 6/95 When making Two-Hour Butter Crust Bread, can take 1 1/2 # of the dough and make into Cinn Buns as above. CHEESE BREAD AND EGG DISH (1950 edition of Joy of Cooking) 1 cup grated cheese 7 slices of bread Butter two of them and cut diagonally to make 8 triangular pieces for edging. Cut the rest in cubes. Put 1/2 the cubes in the bottom of a 1 quart, greased baking dish. Sprinkle with 1/2 the grated cheese. Put in the rest of the bread and cover with the rest of the cheese. Arrange the triangular pieces around the edge, with the points up. Beat together: 2 eggs 1 cup milk 1/4 teaspoon salt 1/4 teaspoon paprika 1/2 teaspoon dry mustard Pour the egg mixture over the bread and cheese. Bake at 350 for 25 min or until browned and not runny. CHOUCROUTE A L'ALSACIENNE 1 lb sauerkraut slices of bacon 2 cloves of garlic, chopped coarse ground black pepper dry white wine a whole small onion stuck with cloves leftover cut-up pork meat, ham, sausage, franks etc OR cut-up tofu Line a greased,covered baking dish with the bacon slices. Place the onion in the middle. Drain the sauerkraut and mix with the rest of the ingredients, except the wine. Put in the baking dish. Add the wine to nearly cover. Cover the dish and bake in a slow oven (300 deg) 3-4 hours. CHERRY PIE 7/94 4 cups sour cherries 1 cup sugar 4 tablespoons flour 2 teaspoons tapioca few drops of almond extract For a 9" pie. Pit the cherries. Mix the dry ingredients. Add to the cherries along with the extract and let stand for 15', while make the oil pie crust. Use a lattice crust. Bake 30-40' at 350 until browned and bubbly. You may use a 1# can of cherries in water, with 3/4 cup sugar and a rounded tablespoon of tapioca (no flour). CHERRY PIE 7/94 4 cups sour cherries 1 cup sugar 4 tablespoons flour 2 teaspoons tapioca few drops of almond extract For a 9" pie. Pit the cherries. Mix the dry ingredients. Add to the cherries along with the extract and let stand for 15', while make the oil pie crust. Use a lattice crust. Bake 30-40' at 350 until browned and bubbly. You may use a 1# can of cherries in water, with 3/4 cup sugar and a rounded tablespoon of tapioca (no flour). 7/95 A quart of trimmed gooseberries may be used instead of the sour cherries. Omit the almond extract. Stir the mixture well before standing, so enough juice is formed to soften the tapioca. Use a full double crust. 7/95 - You may also make Cherry Cobbler using the above mixture. Let the fruit stand as directed. Prepare Cobbler dough dry ingred: 1 3/4 c flour, 3 tablesp sugar, 2 1/2 teasp BP, (+ 1/2 teasp B soda, if using sour milk), 1/4 teasp salt. Cut in 3 T butter. Bring the fruit mixture to a boil, pour into a greased casserole. Add 3/4 to 1 cup milk to dry ingred, until forms a dough. Spread over fruit and sprinkle with 1 tablespoon sugar. Bake a 350 for 30 min or until done. CHERRY PIE 7/94 4 cups sour cherries 1 cup sugar 4 tablespoons flour 2 teaspoons tapioca few drops of almond extract For a 9" pie. Pit the cherries. Mix the dry ingredients. Add to the cherries along with the extract and let stand for 15', while make the oil pie crust. Use a lattice crust. Bake 30-40' at 350 until browned and bubbly. You may use a 1# can of cherries in water, with 3/4 cup sugar and a rounded tablespoon of tapioca (no flour). 7/95 A quart of trimmed gooseberries may be used instead of the sour cherries. Omit the almond extract. Stir the mixture well before standing, so enough juice is formed to soften the tapioca. Use a full double crust. CASSOULET 7/95 2 cups cooked lamb, cubed 2 oz bacon ends/salt pork, diced 1 med onion, fine 2 cloves garlic, fine 2 cups dried limas 4 cups broth 1 can tomatoes with basil bay leaf Sautee the bacon, add the onion and garlic and continue to sautee until medium done. Add the remaining ingred except the lamb and simmer for 2 hours. I included in the simmer a lamb bone, but reserved the cubed lamb. The orig recipe says to add the lamb and pour into a casserole and bake 20 and serve from the casserole - but just adding the lamb to the simmer pot and serving is obviously an option. If necessary add more broth to the cooking beans, but don't cook the beans to mush. Correct the seasonings to taste before serving. BASIC ROLL and COFFEE CAKE DOUGH 2/94 2 tablespoons dry yeast 1 cup warm milk 1/2 cup sugar 1/2 teaspoon salt 1/4 cup melted butter 2 eggs 5 cups flour, approx 2 tablespoons gluten flour Dissolve yeast in milk, add sugar, salt and remaining ingrediants beating in some of the flour as you go. Add flour to make a dough and knead 100 strokes. Allow to rise until double in a warm place, about 1 1/2 hours. Shape into buns or rings and allow to rise to double again OR cover and put in a cool,place overnight and let rise to double in the warm in the AM. Bake at 350 deg. One half this quantity of dough will make a 10in square pan of buns, using quantities of filling below. For Cinnamon Buns - Roll out dough and brush with 2 tablespoons melted butter. Sprinkle with 1/2 cup suger mixed with 2 teaspoons cinnamon and 1/2 cup raisins. Roll up and cut into buns. This quantity can burn in 20 mins !!! Ice with 1 1/2 cup Conf sugar. For Hot Cross Buns - Work into the dough 1/2 teaspoon cinnamon, 2- 3 tablespoons Eveready Orange Mixture, 1/2 cup raisins. Shape into buns. Frost as appropriate.BASQUE RICE 2 tablesoons olive or other oil 1 onion, chopped 1 clove of garlic, minced 1/2 lb fish cut into 1 inch pieces 1 cup rice 1 tablespoon chopped parsley 1 bayleaf 1/4 teaspoon salt Saute the vegetables in the oil, add the herbs and saute a minute longer add the fish and water. Bring to a boil and cover and simmer until the rice is tender. I have also added other vegetables a chopped carrot that I sauted and cutup peeled tomato that I added with the water. BRAISED PORK 1/2/93 Brown 3-4 cloves of garlic in 1-2 tablespoons of fat or oil in a dutchoven. Add 1-2 cups water, a 2-4 lb boneless piece of pork, and assorted vegetables in large pieces - celery, carrots, onions, potatoes, turnips etc. Sprinkle lightly with salt, pepper, MSG and thyme. 1/2 lb of drained sauerkraut may be spread over the top. Cover closely and simmer for several hours until done. BROWN SUGAR ROLLS 3 cups flour 1/2 teaspoon salt 3 teaspoons baking powder 3 tablespoons butter Mix dry ingredients and rub in butter until finely distributed. Mix 1 cup milk and 1/2 teaspoon vanilla. Mix liquid into dry ingredients with a fork. Knead a few times and roll into a rectangle 1/2 inch thick. Microwave 1 cup brown sugar and 3 tablespoons butter until melted. Spread over dough. Sprinkle with 1/2 cup or more pecans. Roll up and cut into 16 rolls. Put into greased square pan. Bake 20-30 min. in a moderate oven.Barley Pilaf From Trish 1# mushrooms, sliced 4 tablespoons oil 2 onions,sliced (I use 2 cloves garlic, instead) 1 3/4 cups barley 1 quart hot stock (made with 4 bouillion cubes is fine) 1 tablespoon chopped fresh dill (I use parsley when I don't have dill) (optional, 3 tablespoons nutritional yeast) Saute the mushrooms and then the onion/garlic and set aside. Cook the raw barley in the same oil stirring until the grains are well coated. Add the remaining ingredients and turn into a greased casserole. Cover and bake at 350 for 30 min or until tender, adding more stock, if necessary. BLUEBERRY MUFFINS 7/18/92 1 3/4 cups flour 1/2 teaspoon salt 1/3 cup sugar 2 teaspoons baking powder Mix together. Add: 2 eggs 1/4 cup (or less) melted butter 3/4 cup milk 1/2 teaspoon vanilla Mix lightly together and mix in quickly 2 cups fresh blueberries - a whole pint of berries is OK. I use 9 greased (6 oz) glass custard cups and since the batter is stiff it is OK to fill the cups up (they rise and don't overflow). Bake in a moderate oven approx 25 min or until they bounce back when touched. BAKED TOFU Use 1# of Tofu evenly sliced into 8-12 slices. Press and rain off fluid, for 30' or more. This quantity fits nicely in an 7X11 shallow glass casserole. For sauce blend at high speed: 2 tablespoons soy sauce 1 tablespoon oil 2 tablespoons lemon juice 1 clove of garlic, minced (or more) 1/4 teaspoon dry mustard 1/4 teaspoon hot pepper flakes Add 1/2 cup water and blend again. Pour over the tofu in the casserole and bake in a moderate oven turning once or twice, until the sauce is absorbed and the tofu is browned. Refrigerate, and will keep for a week or more. BEEF YORKSHIRE PUDDING Batter: 1 cup flour 1/4 teaspoon salt grating of nutmeg dash of cayenne 1 cup of milk 2 eggs 1. Sift together the dry ingredients. 2. Beat in the milk and the eggs one at a time. Refrigerate while preparing the meat. Meat Filling: 1 pound ground beef 3 tablespoons grated onion 1 clove garlic minced or pressed 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon minced parsley 2 tablespoons oil 3. Spread the oil in 8 x 12 inch shallow pan (or iron spider) and heat in a 425 degree oven until the oil bubbles. 4. Mix the meat and remaining ingredients. 5. Beat the batter until frothy and pour 1/2 the batter in the heated pan. Spread the meat mixture over the batter and pour the rest of the batter over that. 6. Bake 15 minutes at 425, reduce to 350 and bake 20 minutes longer until puffed and brown. Serve with mushroom sauce. BABAR CAKE (This recipe came from a Babar book, possibly one on speaking French.) 1/2 # chocolate (dark sweet, european style) 1/4 # sugar 1/4 # butter 6 eggs 2 Tablespoons rice flour 1/4 # almonds Soften chocolate & butter. Beat the egg whites. Mix evewrything together and put in a spring form pan. Cook at a low heat for 45 min. Frost with whipped cream. APPLE PIE 10/10/92 Line a 9" pie pan with half of the oil pie crust. Peel, core and slice apples. Fill the pie shell until it is rounded up (6-8 apples depending on the size). Mix 1/2 cup sugar, 1/4 teaspoon each salt and cinnamon. Sprinkle over the apples. Cover with the other half of the crust. Bake at 350 for about 40 min or until it is brown and the filling has bubbled out. Let the pie cool for 30 min or so before cutting. APPLE CRISP revised 1/17/94 4-6 peeled sliced apples (enuf to fill a 1 qt greased baking dish 3/4 full) sprinkle with 1/8 teaspoon salt 3/4 cup rolled oats 3/4 cup flour 1 1/3 cups dark brown sugar 1 teaspoon ground cinnamon Mix these dry ingredients together. 1/4 cup butter Rub or cut the butter into the dry ingredients as for pastry until the butter is well-divided and it forms crumbs. Sprinkle the crumbs over the apples. Bake 30 min or until brown and done. SPANISH ALMOND WREATHS 11/93 8 oz almonds grated - needn't be blanched 1 1/4 cups sugar 2 oz semisweet chocolate grated (chocolate chips) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla 2 eggs, lightly beaten with a fork Mix almonds, sugar, chocolate, cinnamon and vanilla. Add enuf egg to make a firm dough. Roll pieces of dough between wet palms to sticks and then form into wreaths. Place well apart on greased, floured cookie sheets. Bake in a moderate oven until crackly and firm. Cool on a rack. Frost with green tinted conf sugar icing made with eggwhite. Add cinnamon drops for berries.