Important Announcement
PubHTML5 Scheduled Server Maintenance on (GMT) Sunday, June 26th, 2:00 am - 8:00 am.
PubHTML5 site will be inoperative during the times indicated!

Home Explore Motorhome Cookbook

Motorhome Cookbook

Published by adezigns, 2016-10-11 13:06:15

Description: On the road, glass-in-hand, cooking


Read the Text Version

The Motorhome Cookbook glass-in-hand cooking 2016 I LOVE YOU 1

To those I love...This cookbook truly started as a Motorhome Cookbook...for those many, long, wonderfultrips we took as a family. To us, vacation is all about family, food, fun, food, and more food.I’ve added all our family’s Greek recipes to this book...after all, what is a cookbook withoutGreek food? Those recipes, however, may be a little troublesome to make in a motorhome.Not impossible, but tough on the cleanup. Best to make ahead and then enjoy on vacation.But the rest of the recipes have been very do-able in a motor home...even the EggplantParmesan...a Balch Park staple (because the mess is outside).Things I want you to know about the Greek recipes...most of them came from my Γιαγιά. Iwould go over to her house and watch, help, and make notes as we went...because shehad no recipes, it was all in her head. Measurements were things like “a demitasse saucer”of farina, or a small “blue bowl” of rice, or a handful of olives. You get the picture. And therecipes were written on the little card inserts that came in the packages of silk stockings(yes, stockings!). Those memories are some of the most precious I have. Easter (the realone) was when the cooking got really intense. Γιαγιά would cook for days and days andgot the most pleasure from all the kids (us) sitting around and eating at 2:00am...and I getit now. I wish I could put to paper all the sweet kitchen memories I have of my Γιαγιά, andthose certain little things that bring her vividly back to rolling the dolmathes, orstirring the Avgolemono in the proper direction, and making sure there is joy in your heart orthe eggs will curdle! This is really what I want to pass on to you.Well, this small dedication seems to have turned into a journal. Maybe with moreinstallments to come! And I’m sure I have left out many recipes that have become favoritesover the years, let me know and I will add...this will be an ongoing work.So, to Tom (the best Sous-chef ever) who always encourages me to cook and claims it is“the best I ever ate,” and to my kids, Christine, Nick and Jessica (and grandbaby), you arethe ones who make cooking worthwhile and fun...thank you...I love you so much.Keep adding to the book!MomApril 2016 I LOVE YOU 2

The Motorhome Cookbook glass-in-hand cooking 2016Table of ContentsAppetizers Avocado Salsa Bacon Wrapped Shrimp with Rosemary and Stilton Crab Cakes with Creamy Caper Sauce Sherried Cheddar Spread Stilton Paté Red Pepper Jelly Cheesecake Crostini with Sun-dried Tomato Jam Mains Beef Slices in Zinfandel Sauce Chicken Breasts with Cornmeal Coriander Crust and Black Bean Mango Salsa Grilled Pineapple Salmon Chicken Piccata Chili and Corn Bread Eggplant Parmesan Soft Fish Tacos Roast Pork Tenderloins with Cranberry Port Sauce Shepherd’s Pie SushiSoups / Salads / Sides Chasen’s Carrot Souflé Sweet Peas au Gratin Garlic Mashed Cauliflower Orange Tarragon Salad Pancetta Mashed Potatoes Candied Sweet Potatoes Mom’s Ratatouille I LOVE YOU 3

Glazed Carrots with Lemon and Garlic Mushroom Barley Soup Mom’s Salad Dressing Cauliflower-Cheese Soup Lentil Soup Mom’s Greek Oven Potatoes Zucchini SoupDesserts Mom’s Applesauce Cake Nestle’s Classic Chocolate Chip Cookies Chocolate Ginger Biscotti Flourless Chocolate Cake Chocolate Raspberry Port Cake Flourless Almond Torte Lemon Bars Walnut-Pear Sour Cream Cake Chocolate Mousse Cake Classic Cherries JubileeGreek Παστίτσιο (Pastitso) Ταραμοσαλάτα (Taramosalata) Χουμους με ταχίνι (Hummus with Tahini) Κουραμπιέδεζ (Kourambiethes) Σπανακόπιτα (Spanakopita) Γαλακτομπουρεκο (Galaktoboureko) Ντολμάδεζ με Αυγολέμονο (Stuffed Grape Leaves) Ντοματές Γεμιστές (Stuffed Tomatoes) Τζατζίκι (Tzatziki) Μελιζανοσαλάτα (Eggplant Dip) Λουκουμάδες (Loukoumathes) Μπακλαβά (Baklava) Μουσακά (Moussaka) Παζιμαδάκια (Paximathakia - Biscotti) I LOVE YOU 4

Breads Cinnamon Rolls No-Knead Crusty White Bread Oatmeal Buns Hearth-baked Centennial Sourdough Τσουρέκι (Tsoureki - Greek Easter Bread) Corn Bread Easy Cloud BreadSauces Marinara SauceJams Mom’s Brandy Peach Jam Cherry Jam Apricot Jam I LOVE YOU 5

AppetizersAvocado Salsa2X 1X1 1/2 cup canned corn, uncooked2 1 can (2.2 oz.) sliced black olives, drained1/2 1/4 cup diced red pepper4T. 2T. toasted, slivered almonds, chopped4T. 2T. diced white onion4 2 cloves garlic, minced1/2t. 1/4 t. ground black pepper2t. 1t. oregano6T. 3T. extra virgin olive oil2T. 1T. lemon Juice2T. 1T. white wine vinegar2 to 3 1 to 2 ripe avocados, peeled and diced (dice in shell)Combine all the ingredients except avocado. Store, sealed, at room temperature for 6to 8 hours.Before serving, add diced avocado. Makes 3 cups. I LOVE YOU 6

AppetizersBacon Wrapped Shrimpwith Rosemary & StiltonSince these hors d’oeuvres can be assembled ahead, they’re good for a cocktail party.20 uncooked large shrimp, peeled, deveined1 tablespoon (about) chopped fresh rosemaryBalsamic vinegar10 bacon slices, cut in half crosswiseCrumbled Stilton cheese, or other blue cheese (I use Gorgonzola)Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper, andseveral splashes of vinegar. Wrap each in bacon, covering completely; secure withtoothpick. (Can be prepared 8 hours ahead. Cover and chill on sheet.)Preheat broiler. Broil shrimp 4 to 5 inches from heat source until shrimp are cookedthrough and bacon is browned, watching carefully to prevent burning, about 5 minutesper side. Remove toothpicks. Transfer shrimp to platter. Sprinkle hot shrimp with cheeseand serve.Makes 20.Note: You can pre-cook the bacon a little bit before wrapping, if you like. I LOVE YOU 7

Appetizers Crab Cakes withCreamy Caper Sauce12 First Course ServingsCAPER SAUCE1 cup mayonnaise1/2 c. drained capers, chopped1/2 c. chopped fresh parsley1/2 c. chopped fresh chives2 T. extra-virgin olive oil1 T. fresh lemon juiceCRAB CAKES1 1/2# crabmeat (used 2 or 3 cans Bumble Bee Fancy White Crab Meat)1 c. plus 2 1/2 c. fresh breadcrumbs made from crustless french bread1/4 c. chopped fresh parsley1/4 c. spicy brown mustard1/4 c. mayonnaise1 large egg, beaten to blend2 tsp. Old Bay seasoningFor the caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead.Cover and refrigerate.)For the crab cakes: Combine crabmeat, 1 c. breadcrumbs and next 5 ingredients in bowl.Spread 2 1/2 cups breadcrumbs on baking sheet. Form crab mixture by 1/4 cupfuls into24 small balls. Flatten slightly; coat with breadcrumbs. Transfer to another baking sheet.Cover; chill at least 2 hours and up to one day.Heat 1/2 cup vegetable oil in heavy large skillet over med-high heat. Working in batches,fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side.Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside. I LOVE YOU 8

AppetizersSherried Cheddar Spread1 small brick (about 8 oz.*) natural white cheddar finely grated1 bunch green onions chopped fine1/2 cup mayo (start with a quarter then gradually add)1/4 cup very dry or dry sherryGrate cheese in processor. Add chopped onion and pulse. Add mayo and sherryalternately a little at a time until desired consistency. Do not over process. Chill 2 hoursand serve with canapé breads.* 8 oz. = 2” to 2 1/2” of a Costco blockNotes:I use regular cheddar, medium or sharp. If grated and mixed by hand it comes outdifferent than processed, but still really good. I usually pulse until I get a consistency Ilike.Also, after I’ve grated the cheese, I throw in all the ingredients at one time and go for it.Works fine. I LOVE YOU 9

AppetizersStilton Paté8 oz. English Stilton cheese, grated8 oz. soft, full fat, Brie2 Tbl. milk2 Tbl. dry white wineWalnutsCilantroLeave cheese out to soften. Mix cheeses with milk and wine and process until smooth.Pipe onto Ritz crackers, or canapé bread rounds, and garnish each with 1/2 a walnutand cilantro. I LOVE YOU 10

Appetizers Red Pepper Jelly Cheesecake (Savory)Process until smooth:8 oz. cream cheese (softened to room temperature)2 cloves garlic1 egg5 oz. grated sharp cheddar (pref. natural white cheddar)Mix in by hand:4 oz. red pepper jellyPour in a 6” springform pan.Cook @ 350° for 30 to 40 minutes. Put a pan of water in the oven to keep it moist.Let it cool and refrigerate for several hours. Spread more jelly on top and serve withcrackers. (Jelly on top is optional as it will make it a hotter dish.) I LOVE YOU 11

AppetizersCrostini with Sun-Dried Tomato JamSun-Dried Tomato Jam: Crostini:1 (8-ounce) jar sun-dried tomatoes packed 1 baguette, cut into 3/4-inch slicesin oil, drained and chopped, oil reserved 1/4 cup olive oil1 tablespoon olive oil Salt1/2 onion, thinly sliced Freshly ground black pepper1 clove garlic, minced 5 ounces goat cheese, room temperature2 tablespoons sugar 2 teaspoons chopped fresh thyme leaves1/4 cup red wine vinegar1/2 cup water1/2 cup chicken broth1 teaspoon chopped fresh thyme leaves1/2 teaspoon salt1/2 teaspoon freshly ground black pepperFor the Sun-dried Tomato Jam:Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes,1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir andcook until the onions are soft and beginning to brown at the edges, about 5 to 7 min-utes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring theliquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the coverand continue simmering until most of the liquid is reduced and the mixture is the consis-tency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.For the Crostini:Preheat the oven to 400 degrees F. Line a baking sheet with foil.Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat thebaguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted,about 8 minutes.Place the soft goat cheese in a small bowl. Stir in the thyme.To assemble:Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herbmixture. Transfer to a serving plate and serve. 4-6 servingsThank you Lenaki! I LOVE YOU 12

MainsBeef Slices in Zinfandel Sauce2 1/2# flank steak (I use any beef I have on hand - beef tenderloin is good)1/4 c. butter (more if necessary to brown all the meat)2 cloves garlic, crushed3/4 c. fresh, chopped parsley1 1/2 tsp. salt3/4 tsp. dried rosemary3/4 tsp. dried basil3/4 tsp. dried oregano2 - 15 oz. cans tomato sauce3 cups Zinfandel (and some for the cook) or any dry, red wine1 1/2# fresh mushrooms, sliced2-3 T. flour (or whatever you need to thicken)Noodles, rice or potatoes1 T. chopped parsley1) Wipe steak with damp paper towels. With a sharp knife trim off excess fat.2) Cut steak crosswise into diagonal slices 1/4 inch thick. (If steak is placed in freezerfor about 30 minutes, it is easier to slice.3) In hot butter, sauté beef slices until browned on both sides. As slices brown, re-move them from pan. Continue until all slices are browned. Remove from heat andpour off pan drippings.4) Add garlic, parsley, spices, tomato sauce, wine and browned meat.5) Simmer covered, stirring occasionally, until meat is tender...about 1 hour.6) Add mushrooms and simmer covered another 5 minutes.7) In a small bowl, combine 2-3 Tbl. water and flour, mix well. Stir into beef mixture.Bring to boiling, stirring; reduce heat and simmer 1 minute or until mixture thickens.8) Meanwhile, cook noodles, potatoes, or rice. Notes:This recipe is conducive to change. Usually I add lots more mushrooms, VERY goodwith mashed potatoes. I LOVE YOU 13

Mains Chicken Breasts with Cornmeal Coriander Crust and Black Bean Mango SalsaServes 82 c. 1/2-inch pieces peeled pitted mangoes1 15- to 16-ounce can black beans, drained, rinsed3/4 c. fresh white corn kernels3/4 c. finely chopped red onion1/2 c. chopped fresh cilantro3 T. fresh lime juice1 t. chili oil*1 t. sugarPlace first 8 ingredients in large bowl. Toss to combine. Season salsa with salt andpepper. Cover; let stand 1 hour.1/3 c. yellow cornmeal1 T. ground coriander8 5-ounce skinless boneless chicken breasts, excess fat trimmedNonstick vegetable oil spray*Available at Asian markets and in the Asian foods section of some supermarkets.Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chickenwith salt and pepper. Generously spray large nonstick skillet with nonstick spray.Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmealmixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until goldenon bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cookchicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet.Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat withremaining 4 chicken breasts.Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsaatop chicken and serve. I LOVE YOU 14

Mains Grilled Pineapple SalmonIngredients:                                                                             1/4 cup pineapple juice2 T. soy sauce2 T. brown sugar1/4 tsp. fresh cracked pepper1/2 tsp. minced fresh garlic1/2 cup vegetable oil1 can pineapple ringsSkinless salmon filletsPlace the pineapple juice, soy sauce, brown sugar, pepper, garlic and oil in a bowl andmix well. Place the salmon in a separate container with a resealable lid. Pour marinadeover the salmon, reseal the container and turn over several times completely coveringyour new delicacy.Refrigerate for 1 to 3 hours turning approximately every half hour to ensure completemarinating.Drain the remaining marinade into a side bowl.  Grill salmon over med-high about 5-7minutes per side or until fish flakes-basting with the reserved marinade. Grill pineapplerings for approximately 6 minutes and dress salmon or serve as a side dish. I LOVE YOU 15

Mains Chicken Piccata8 chicken cutlets (2 or 3 breasts cut in thirds and pounded)Season with salt and pepperDust with flour Sauté cutlets over med-high heat 2-3 minutes on one side, 1-2 minutes on the other side with the pan covered. Transfer cutlets to warm plate (or put in 200° oven to keep warm. Pour off fat from pan.Deglaze pan with:1/2 c. dry white wine1 t. minced garlic Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add:1 c. chicken broth1 - 2 T. fresh lemon juice2 T. capers, drained (If necessary, can thicken with a little flour)Finish with:4 T. butterlemon slices Return cutlets to pan to warm. Serve cutlets with sauce over. I LOVE YOU 16

Chili MainsSauté: I LOVE YOU 171 large onion, chopped2 green peppers, chopped1 red pepper, choppedAny color peppers, ok3 large stalks celery, sliced thinAdd:2# ground meatWhen done, add:3 cans (15 oz) Chili Beans (don’t drain)2 cans (15 oz) stewed tomatoes or Ready-Cuts (don’t drain)1 can (15 oz) Small White beans (drained)Season with:Lemon PepperChili powder (I only use a small sprinkle...such a lightweight)2-3 drops liquid smokeDash of Cumin Corn BreadPreheat oven to 350°. Grease 8x8 pan or paper-line muffin cupsCombine:1 1/2 c. all-purpose flour2/3 c. sugar1/2 c. yellow corn meal1 Tbl. baking powder1/2 t. saltIn separate bowl, mix:1 1/4 c. milk2 large eggs, lightly beaten1/3 c. vegetable oil3 Tbl. butter, meltedAdd to dry ingredients and mix until just moistened. Pour in pan.Bake 18-20 minutes for muffins. Bake 30-35 minutes for 8x8 pan.

Mains Eggplant Parmesan6-8 servings1 1/2 hours1) Make a batch of Marinara Sauce (see Sauces)2) Prepare eggplant or zucchini3) Prepare cheese and assembleTo prepare vegetables:Use 4 medium zucchini or 2 large-ish eggplants. Slice zucchini 3/4 inch think; eggplant1/2 inch thick. Have ready 3 shallow dishes:Flour + 2 beaten eggs + fine bread crumbs (I use Italian bread crumbs)Dip slices in flour, then egg, them crumbs. Fry in olive oil on each side until tender andbrown (easily pierced with a fork). Drain and proceed. (Note: if you prefer not to fry,vegetables can be baked on lightly oiled trays - about 20-25 minutes at 350°.)Assemble:Grate 1# mozzarella cheese and enough Parmesan cheese to make one cup.In an oiled 9x13”pan, layer eggplant, sauce and cheeses.Bake 30-40 minutes, uncovered for the last 15 minutes, at 375°.Let sit 10 minutes before serving.Moosewood I LOVE YOU 18

MainsSoft Fish Tacos Serves 6Sauce • Sprinkle fish with salt and pepper.1/4 cup mayonnaise Squeeze some lime juice over each1/4 cup ketchup strip. Let stand 15 minutes. Mix fish into1/4 cup crema mexicana* batter.Notes: I use Sour cream, cilantro, limejuice, and a dash of Tabasco • Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas.Batter and fish Sprinkle top with water. Place in skillet,1 cup all purpose flour wet side down. Heat 1 minute. Sprinkle1 teaspoon fine sea salt top with water. Turn stack over; heat 11/2 teaspoon ground pepper minute. Transfer stack to large sheet of1 cup dark beer, room temperature heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.1 3/4 pounds halibut, cut into 5x3/4-inch strips • Pour oil into medium skillet to reach1 lime, halved crosswise depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide12 white corn tortillas 4 fish strips into oil. Fry until golden,Vegetable oil (for deep-frying) about 4 minutes. Transfer fish to paper- towel-lined baking sheet; place in oven.1 1/2 cups shredded red cabbage Repeat.2 large tomatoes, choppedLime wedges • Fill each warm tortilla with 2 fish strips.Bottled hot pepper sauce Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepperFor sauce: sauce.Mix all ingredients in bowl; season withsalt and pepper. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sourFor batter and fish: cream.• Whisk flour, salt, and pepper in bowl;pour in beer, whisking until batter is I LOVE YOU 19smooth. Let stand 15 minutes.

Mains Roast Pork Tenderloins with Cranberry-Port Sauce8 Servings3 T. butter2 c. chopped onions4 garlic cloves, minced1 1⁄2 + 1 1⁄2 tsp. grated orange peel 1 1⁄2 tsp. dried sage leaves1 + 4 1⁄2 tsp. dried thyme2 c. canned low-salt chicken broth 1 1⁄2 c. cranberry juice cocktail2 c. fresh or frozen (unthawed) cranberries (about 8 oz.) 1/2 c. sugar1/4 cup tawny port 1 T. cornstarch1 1⁄2 tsp. salt1 1⁄2 tsp. ground black pepper3 1-pound pork tenderloins, fat trimmed 3 T. vegetable oilMelt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden,about 8 minutes. Add garlic, 1 1⁄2 tsp. orange peel, sage and 1 tsp. thyme; stir 1 min-ute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1⁄2 cups, about8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back ofspoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix portand cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 dayahead. Cover and refrigerate.)Mix remaining 4 1⁄2 tsp. thyme, 1 1⁄2 tsp. salt and 1 1⁄2 tsp. pepper in a small bowl.Place pork in large baking dish. Pat dry with paper towel. Brush with 2 T. oil. Rub thymemixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)Preheat oven to 400 °F. Heat remaining 1 T. oil in heavy large oven-proof skillet overhigh heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transferskillet to oven and roast pork until instant read thermometer inserted to thickest part ofpork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm.Add cranberry sauce and remaining 1 1⁄2 tsp. orange peel to same skillet and bring tosimmer, stirring frequently.Cut pork into 1⁄2-inch-thick diagonal slices. Divide among 8 plates. Drizzle sauce overand serve. I LOVE YOU 20

Mains Shepherd’s PieSauté 5 to 8 minutes:4 T. butter8 oz. sliced mushrooms2 c. sliced carrots1 large onion chopped1 or 2 bay leavesSalt to taste (if necessary)Add and cook until done:1 to 2 lbs. ground meatIn a cup, mix:1/4 c. cold water2 T. Bisto or brown gravy mixOptional - 1 T. flour to thicken if necessaryAdd to meat along with:About 2 T. HP SaucePeel, cut and boil:4 lg. Russet potatoesMash with lots of butter and little milk.Season with salt and pepperLayer: Meat (take out bay leaves), potatoes, grated sharp cheddar cheese on top.Bake: 400° oven for 15 to 20 minutes. I LOVE YOU 21

Sushi MainsFIRST: Prepare SUSHI RICE (serves 4)4 c. rice4 c. water1. Put rice in large pot. Rinse repeatedly with cold water until water is clear. Drain thor-oughly.2. Add 4 cups fresh water to rice. Let stand for half hour. (For drier rice use less water.)3. With heat on “high” bring to vigorous boil for 1 minute. Cover pot tightly, turn heat tolow. Simmer 20 minutes.4. Remove from heat, let stand 10 minutes more. IMPORTANT: Do not uncover untilready to serve.SECOND: Prepare SUSHI SU1/2 c. of Su (rice vinegar)4 Tbl. sugar1 1/2 tsp. saltMix together well.THIRD: Mix RICE and SUSHI SUTransfer the freshly cooked rice to a large, cool bowl and sprinkle SUSHI SU over therice by tossing them very gently. Fan them while tossing to give the rice a shiny look.Lay nori sheets on a bamboo mat and spread with rice, flatten with a spoon. Lay centeringredients and roll. Cuts easiest with an electric knife or serrated blade. Center IngredientsSHIITAKE (Japanese Dried Mushroom) 1/4 tsp. salt3 pcs. Shiitake 2 tsp. flour1 1/2 c. water Mix all ingredients into a bowl. Fry in a5 Tbl. Soy Sauce lightly oiled Med/Hi fry pan. Cut into 1/4”4 Tbl. sugar strips after cooled.2 tsp. Mirin (cooking wine)Soak Shiitake in water for 10 minutes. CUCUMBER STRIPSDrain and add fresh water, sugar, soy Cut up cucumbers lengthwise.sauce and Mirin. Cook until liquid is gone,cut into strips. CALIFORNIA ROLL Avocado, cut into strips.EGGS Roasted sesame seed.2 eggs Crab meat or imitation crab meat.2 Tbl. sugar Carrots - julienned I LOVE YOU 22

Soups / Salads / SidesChasen’s Carrot Soufflé(I usually triple this recipe so I have reheats well.)1# cooked carrots (fresh carrots peeled and cooked – Better....bag of Costco baby carrots)3 eggs1/3 c. sugar ( I use 1/4 c.)3 Tbl. flour1 tsp. vanilla1 stick butter, melteddash of fresh ground nutmegFirst put carrots and eggs in blender (not a food processor) and blend. Add the restof the ingredients. After blended, pour into a 1 1/2 quart soufflé dish or pan.Bake at 350° for 40 minutes*.For the topping:1/3 to 1/2 c. crushed corn flakes or walnuts (I use corn flakes)3 Tbl. brown sugar2 tsp. soft butterMix together and spread on top of baked soufflé and bake another 10 minutes.Serves 6. *At altitude, watch the cooking time. I LOVE YOU 23

Soups / Salads / SidesSweet Peas au GratinRecipe Summary For Emeril’s ESSENCE CreolePrep Time: 12 minutes Seasoning (also referred to asCook Time: 20 minutes Bayou Blast):Yield: 4 to 6 servings 2 1/2 tablespoons paprikaUser Rating: 5 Stars 2 tablespoons salt 2 tablespoons garlic powder1 teaspoon plus 2 tablespoons butter 1 tablespoon black pepper1 cup minced onions 1 tablespoon onion powderSalt 1 tablespoon cayenne pepperFreshly ground white pepper 1 tablespoon dried oregano2 tablespoons all-purpose flour 1 tablespoon dried thyme2 cups whole milk4 cups sweet green peas, blanched Combine all ingredients1/2 cup fine dried bread crumbs thoroughly.Essence, recipe follows Yield: 2/3 cup4 ounces sharp cheddar cheese, gratedPreheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon ofthe butter.In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butterAdd the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour andcook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mixthoroughly.Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the breadcrumb mixture over the peas. Top with the grated cheese.Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to12 minutes. Spoon onto serving plates and serve. I LOVE YOU 24

Soups / Salads / Sides Garlic Mashed Cauliflower1 head cauliflower, cut into florets1 tablespoon olive oil1 clove garlic, smashed1/4 cup grated Parmesan cheese or Romano cheese1 tablespoon (or more) cream cheese1/2 teaspoon kosher salt1/8 teaspoon freshly ground black pepperPlace a steamer insert into a saucepan and fill with water to just below the bottom ofthe steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about10 minutes.Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic untilsoftened, about 2 minutes. Remove from heat.Transfer half the cauliflower to a food processor; cover and blend on high. Add remain-ing cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parme-san cheese, cream cheese, salt, and black pepper.Notes: Steaming makes for a creamier blend vs. boiling. Sometimes I don’t bother withthe garlic...still really good.Excellent with grilled fish and sautéed vegetables. I LOVE YOU 25

Soups / Salads / Sides Orange Tarragon Salad2 heads red lettuce, torn in small pieces2 (11 oz.) cans mandarin oranges, chilled and drained (or fresh oranges)2 green onions, choppedDressing - make a day ahead.Whisk in blender and chill:2/3 cup oil1/3 cup orange juiceGrated peel of one orange3 T. white wine vinegar1/8 tsp. garlic powder1 green onion, chopped1 1/4 tsp. dried tarragon3/4 tsp. sugarSalt and pepperSugared almonds:In a skillet, combine:1/2 cup sugar1 pkg. slivered almondsStirring constantly, heat until sugar melts and almonds brown lightly. Removeimmediately to a plate to cool. Break into pieces.Toss salad with dressing (some of it) and almonds! I LOVE YOU 26

Soups / Salads / Sides Pancetta Mashed Potatoes(4 Servings)3 large russet potatoes, peeled, quartered1/2 cup half and half1/4 cup (1/2 stick) butter2 oz. pancetta or bacon, finely diced2/3 cup shallotsCook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain;return to pot. Add half and half and butter to potatoes; mash. Remove from heat andcover to keep warm.Cook pancetta in heavy medium skillet over med-high heat until almost golden, stirringfrequently. Add shallots and sauté until golden, about 2 minutes. Add pancetta andshallots to mashed potatoes and mix well. Season to taste with salt and pepper. I LOVE YOU 27

Soups / Salads / Sides Candied Sweet Potatoes - Kicked Up!Prep Time: 15 minutesCook Time: 55 minutesYield: 8 servings8 large sweet potatoes, peeled and cut into 1/8ths3 cups light brown sugar1 cup water1 cup fresh orange juice2 vanilla beans, split in half lengthwise2 teaspoons orange zest2 teaspoons ground cinnamon1/2 teaspoon salt1/2 cup bourbon (or more!)1 stick butter, cut into piecesPreheat the oven to 375 degrees F.In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans,orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat,cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce tothe pan.Add the bourbon to the sauce and continue to cook until syrup is thickened, aboutanother 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake untilthe potatoes are browned, about 10-15 minutes. Remove from the heat and add thebutter, stirring gently to incorporate. Serve immediately. I LOVE YOU 28

Soups / Salads / Sides Mom’s RatatouilleSauté in olive oil:Cubed eggplantWhen soft, add:Washed and cut uponionsgreen pepperspeter pan squashmushroomssea saltlemon pepperAdd last:zucchiniWhen done, add:Pecorino Romano, gratedCook until melted.Lay diced tomatoes on top and turn off heat. Let stand a bit. Serve. I LOVE YOU 29

Soups / Salads / Sides Glazed Carrots with Lemon and Garlic1 lb. carrots1 lemon2 Tbl. butter1 Tbl. sugar1 garlic clove, mincedSalt and Pepper to tasteGarnish:Dill or parsley sprigsShredded lemon rind1. Peel carrots and slice on the slant into slices.2. Finely pare lemon rind.3. Place the carrots in a small saucepan with the pared lemon rind, butter, sugar,garlic, and seasoning. Add sufficient cold water just to cover the carrots.4. Bring to a boil, then cook over medium-high heat until the carrots are tenderand all liquid has evaporated, about 12 minutes, shaking the pan occasionally toprevent sticking. Serve garnished with herbs and lemon rind shreds. I LOVE YOU 30

Soups / Salads / Sides Mushroom Barley Soup8 Servings1/4 cup (1/2 stick) butter1# mushrooms cut into 1/2” pieces2 large carrots chopped2 large celery sticks chopped1 onion chopped1/2 to 3/4 c. pearl barley, rinsed1 1/2# ground beef3 1.2 c. beef or chicken broth1/4 c. fresh parsley, chopped3/4 c. Parmesan cheese1 pkg. Lipton onion-mushroom soup mix1 sm (8 oz) can chopped tomatoesMelt butter in a heavy large Dutch oven over medium-high heat. Add mushrooms,carrots, celery, onion. Sauté until vegetables begin to brown, about 20 minutes.Brown beef, separate and drain. Add to vegetables. Add broth, tomatoes, parsley andsoup mix. Stir. Add barley next and stir. Add Parmesan and stir well. Bring to boil, 10-15 minutes.Turn down and simmer for about 40 minutes to thicken and cook barley. Season totaste.Top w/ additional Parmesan and serve with cheese bread. I LOVE YOU 31

Soups / Salads / Sides Mom’s Salad Dressing2X 1X2 c. 1 c. olive oil1/2 c. 1/4 c. Balsamic vinegar4 T. 2 T. Rice Vinegar4 T. 2 T. water2 t. 1 t. garlic powder1 t. + 2 pchs 1/2 t. + pinch salt1/2 t. 1/4 t. pepperleaf lettuce or butter lettucetomatoesfresh goat cheese (Chevré)dried cranberriescandied walnutssliced applesetc. I LOVE YOU 32

Soups / Salads / Sides Cauliflower-Cheese SoupOne hour to prepare(really about 1½ hrs. if you double)Serve right away8-10 4-5 Servings4 c. 2 cups potato chunks4 c. 2 cups caulifloweretes2 c. 1 cup chopped carrot6 3 med cloves garlic2 c. 1 cup chopped onion3 t. 1½ t. salt8 c. 4 cups water or stockPlace above ingredients in a pot. Bring to a boil, cover, and simmer 15 minutes. Letcool 10 minutes. Purée the entire mixture in the blender until smooth and creamy.Transfer to a kettle (double boiler, if available) and heat gently as you whisk in:3 c. 1½ cups grated cheddar cheese1 ½ c. 3/4 cups milk½ t. ¼ t. dill weed½ t. ¼ tsp ground dill or caraway seed½ t. ¼ tsp. dry mustardblack pepperSteam or sauté in butter:3 c. 1½ cups more caulifloweretesAdd these to the soup. Just before serving whisk in:1½ c. 3/4 cup buttermilkServe topped with chopped scallions and extra cheese. I LOVE YOU 33

Soups / Salads / Sides Lentil SoupI. Simmer covered, 3-4 hours 2 c. raw lentils, rinsed 7 1/2 c. water 2 tsp. saltII. Sauté in butter. Add to lentils after they’ve simmered 3-4 hours.Continue to simmer (LOW heat) 2 tsp minced garlic 1 c. chopped onion 1 c. minced celery 1 c. chopped, or sliced, carrotsIII. Add to soup about 30 minutes before serving 1/4 t. black pepper, or to taste 1 1/2 c. chopped fresh tomatoes, or Ready-Cuts 2 Tbl. dry red wine - I use more 2 Tbl. lemon juice 1 1/2 Tbl. molasses or brown sugar - I use molasses 1 Tbl. red wine vinegarSprinkle extra vinegar, and freshly-chopped scallions in desired, onto each serving. I LOVE YOU 34

Soups / Salads / Sides Mom’s Greek Oven PotatoesMix:Olive oilLemon juiceSalt or seasoned saltLemon pepperParsleyLittle garlic saltAdd:New potatoes (or any kind), cut in quarters, or wedgesTurn to coat all piecesPut in a roasting pan* and roast for 30 to 45 minutes (depending on the size of the pota-toes) at 425°. Roasting time depends on potatoes, and size of pieces.*It helps to spray the roasting pan with non-stick spray. I LOVE YOU 35

Soups / Salads / Sides Zucchini SoupSaute:3 T. butter1 green pepper, chopped1 large onion, choppedSteam or boil until tender:Zucchini, peeled and cubed - enough to fill a large stock pot and drainRun the cooked zucchini and sauteed vegetables thru the processor in batches tilsmooth. Put back in the pot and season with:Little saltBasilWhite pepperBay leafDash of Soy Sauce2 to 3 T. Better Than Boullion - Chicken I LOVE YOU 36

DessertsMom’s Applesauce Cake¼ c. safflower oil (or canola)2 to 2¼ c. applesauce (homemade is optimal)1½ c. 100% whole wheat flour½ c. ground oats½ c. honey1 t. baking soda1½ t. cinnamon½ t. allspice2 t. vanilla½ t. salt¾ c. raisins (or to taste)8” square glass pan, greased (or sprayed).350° oven for 25 to 30 minutes. Cake is best slightly undercooked rather than overcooked. (Stays moist much longer.)Notes:Cake is best slightly under-cooked rather than over cooked. (Stays moist much longer.)At my altitude, I bake for about 28 minutes. Depends a lot on how much applesauce isused.I usually add about 2 t. cinnamon, and go over on the vanilla, too. I LOVE YOU 37

Desserts Nestle’s Classic Chocolate Chip Cookies2-1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup (2 sticks) butter, softened3/4 cup granulated sugar3/4 cup packed light brown sugar1 teaspoon vanilla extract2 eggs2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’SSemi-Sweet Chocolate Chips1 cup chopped nuts (optional)1. Heat oven to 375°F.2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugarand vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually addflour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by roundedteaspoons onto ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheetto wire rack. Cool completely. Makes about 5 dozen cookies.HIGH ALTITUDE DIRECTIONS (classic cookies):- Increase flour to 2-2/3 cups.- Decrease baking soda to 3/4 teaspoon.- Decrease granulated sugar to 2/3 cup.- Decrease packed light brown sugar to 2/3 cup.- Add 1/2 teaspoon water with flour.- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges. I LOVE YOU 38

DessertsChocolate-Ginger Biscotti (No-fat)For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep welland look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed intopretty holiday bags.3 1/3 1 2/3 cups all purpose flour Sift in bowl2 1 cup sugar2/3 1/3 cup unsweetened cocoa powder2 1 teaspoon baking soda1 1/2 teaspoon salt1/8 t. Pinch of ginger1 2/3 cup almonds, coarsely chopped Add Mix in separate bowl, then add6 3 large eggs 1 egg for brushing on top4 2 teaspoons vanilla extractPreheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 6ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Dough willbe firm. Turn dough out onto floured surface. Gather into ball. Divide dough in half (orquarters for double recipe). Roll each half into 12-inch-long log. Transfer logs to preparedbaking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remainingegg in small bowl to blend. Brush logs with some of beaten egg.Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet15 minutes. Reduce oven temperature to 325°F. Transfer logs to cutting board. Usingserrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut sidedown, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racksand cool completely. Makes about 48. I LOVE YOU 39

Desserts Flourless Chocolate CakeThis flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolateganache glaze takes it over the top. And, since it contains neither flour nor leavening,it’s perfect for Passover. And, of course, also ideal for those following a gluten-free diet.Cake1 cup semisweet or bittersweet chocolate chips1/2 cup (8 tablespoons) unsalted butter3/4 cup granulated sugar1/4 teaspoon salt1 to 2 teaspoons espresso powder, optional1 teaspoon vanilla extract, optional3 large eggs1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferredGlaze1 cup semisweet or bittersweet chocolate chips1/2 cup heavy creamDirectionsPreheat the oven to 375°F. Lightly grease an 8” round cake pan; cut a piece ofparchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heatuntil the butter is melted and the chips are soft. Stir until the chips melt, reheating brieflyif necessary. You can also do this over a burner set at very low heat. Transfer the meltedchocolate/butter to a mixing bowl.Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’sflavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2teaspoons will lend a hint of mocha to the cake.Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just tocombine. I LOVE YOU 40

Desserts Flourless Chocolate Cake ContinuedSpoon the batter into the prepared pan.Bake the cake for 25 minutes; the top will have formed a thin crust, and it shouldregister at least 200°F on an instant-read thermometer inserted into its center.Remove it from the oven, and cool it in the pan for 5 minutes.Loosen the edges of the pan with a table knife or nylon spreader, and turn it out ontoa serving plate. The top will now be on the bottom; that’s fine. Also, the edges willcrumble a bit, which is also fine. Allow the cake to cool completely before glazing.To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, andheat until the cream is very hot, but not simmering. Remove from the microwave, andstir until the chocolate melts and the mixture is completely smooth.Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glazeto set for several hours before serving the cake.Yield: 8” cake, 8 to 12 servings.Tips from our bakersIf desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven untilgolden brown, about 10 minutes.For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeatdipping knife in hot water and wiping dry for each slice. I LOVE YOU 41

Desserts Chocolate/Raspberry Port Cake1 chocolate cake mix3 eggs1/3 cup Port1 - 20 oz. can raspberry pie fillingVegetable oilWaterEmpty mix in bowl. Add eggs and oil per instructions. Pour in raspberry filling and Port.ADD THE AMOUNT OF WATER SHOWN ON PACKAGE LESS 1/3 CUP. Mix accordingto package directions. Pour into a bundt cake pan and cook for allotted time plus a fewminutes longer (65-70 minutes). Test for doneness with a toothpick. Just before serving,dust with powdered sugar. Serve with fresh or frozen raspberries, fresh whipped cream,and a bottle of Lake Sonoma Late Harvest Zinfandel or DeNatale Sangiovese (or not).This is a VERY moist cake so don't worry if it initially seems underdone. As long as thetoothpick comes out clean, you're OK. Also, this cake stores extremely well. If made aday ahead, dust with powdered sugar just before serving. I LOVE YOU 42

DessertsFlourless Almond Torte8 servings11⁄2 cups raw almonds 1⁄4 cup maple syrup3 eggs1 teaspoon almond extract 1⁄2 teaspoon vanilla extract 1⁄4 teaspoon sea salt1 tablespoon lemon zest2 tablespoons unsweetened coconut flakes, toasted 2 tablespoons almonds, toastedand chopped1. Preheat the oven to 375°F. Line an 8-inch pan with parchment paper; cut to fit thebottom.2. Place almonds in a food processor and grind until the consisten- cy of the almondsis like flour, about 4 minutes. It the mixture starts sticking to the sides, run a spatulaaround to loosen.3. In a small bowl add the syrup, eggs, extracts and salt. Mix well to fully incorporatethe eggs. With the food processor running, pour the egg mixture through the feed tubeand continue to process until smooth. Add the lemon zest and coconut and pulse tocombine.4. Pour the batter into the pan and bake for 25–30 minutes. When the top is lightly gold-en brown and the center is just set, the torte is ready. If the top browns too quickly, tentwith foil.5. Remove from oven and allow to cool. Garnish with toasted almonds. I LOVE YOU 43

DessertsLemon BarsCrust: 1 stick butter1/4 + 1/8 c. sugar1 1/2 c. flourTopping:4 eggs1 1/2 c. sugar4 T. flour2-3 tsp. shredded lemon peel6 T. lemon juice1/2 t. baking powderPowdered sugarMix crust ingredients until crumbly. Press on bottom of 8x8 inch pan. Bake 15 to 18minutes at 350°. Then combine topping ingredients, EXCEPT the powdered sugar, andbeat for 2 minutes. Pour over hot baked layer and return to oven for 20 minutes or untilcenter is set. Cool. Sift powdered sugar on top. I LOVE YOU 44

Desserts Walnut-Pear Sour Cream Cake(Prep: 30 min. Bake: 55 min. Cool: 1 hour)1 c. broken walnuts1/3 c. packed brown sugar1 tsp. ground cinnamon1/4 c. butter1/3 c. all-purpose flour2 medium pears, peeled, cored, and sliced (about 2 cups)2 tsp. lemon juice1 3/4 c. all-purpose flour3/4 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt1/2 c. butter, softened1 c. granulated sugar1 tsp. vanilla2 eggs1 8-oz. carton dairy sour cream1/2 c. broken walnuts (optional)Preheat oven to 350°. Grease a 9-inch springform pan or 9x9x2-inch baking pan.Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cupbutter into 1/3 c. flour to make coarse crumbs. Stir in 3/4 c. of the nut mixture. Set nutmixture and topping aside.Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cupsflour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter withelectric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at atime, beating well after each. Add flour mixture and sour cream alternately to batter.Beat on low speed after each addition until combined.Spread two-thirds batter into the prepared pan. Sprinkle with reserved nut mixture.Layer pears over top. Gently spread remaining batter over pears. Sprinkle withreserved topping. Bake 10 minutes. For a chunky top, sprinkle 1/2 cup more nuts.Bake 45 to 50 minutes more until a wooden toothpick inserted comes out clean. Coolin pan on a rack for 10 minutes. Remove side of springform pan, if using. Cool at leastone hour. Serve warm with whipped cream, if desired. Serves 12. I LOVE YOU 45

Desserts Chocolate Mousse CakeUse a 9\" x 3\" springform pan.Refrigerate overnight or for several hours before serving.Ingredients for cake: 7 1 oz. semi sweet chocolate squares 1/2 pound butter 7 eggs separated 1 cup sugar 1 Tablespoon vanilla 1/8 tsp. cream of tartarPreheat oven to 325°.Melt chocolate squares and butter together in a double boiler.Beat egg yolks and 3/4 cup sugar until light and fluffy (5 minutes). Gradually beat inchocolate mixture and vanilla.Beat egg white with cream of tartar until soft peaks form. Add 1/4 cup sugar 1tablespoon at a time. Beat until stiff. Fold into chocolate mixture.Pour 3/4 of the batter into a 9\" x 3\" spring form pan (ungreased). Cover remaining batterand refrigerate. (Total is approx. 8 cups. 1/4 of batter = 2 cups)Bake for 35 minutes at 325°. Cool. The cake falls as it cools. Carefully remove outsidering of pan. (Do not remove the bottom of pan.)After the cake has cooled, stir the refrigerated batter to soften slightly and spread oncake. Refrigerate until firm (1/2 hour to 45 minutes).Ingredients for Whipped Cream Frosting: 1/2 pint whipping cream 1/3 cup powdered sugar 1 Tablespoon vanillaWhip cream, adding powdered sugar and vanilla. Spread over the top of the cake (noton the sides). Garnish with grated chocolate or cocoa powder. Refrigerate overnight orfor several hours before serving. I LOVE YOU 46

DessertsClassic Cherries Jubilee1/2 cup white sugar2 tablespoons cornstarch1/4 cup cold water1/4 cup orange juice1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)1/2 teaspoon finely grated orange zest1/4 teaspoon cherry extract (optional)1/4 cup brandy3 cups vanilla bean ice creamWhisk together the sugar and cornstarch in a wide saucepan. Stir in the water andorange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in thecherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes.While the cherries are cooking, spoon the ice cream into serving bowls.Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy,and ignite with a long lighter. Gently shake the pan until the blue flame has extinguisheditself. Spoon the cherries over the bowls of ice cream. I LOVE YOU 47

Desserts Flaky Pastry Dough Two 9-inch pie crusts or one 9-inch covered pie crustIn a food processor add:2 1/2 cups all-purpose flour1 t. white sugar1 t. saltProcess for 10 seconds.Then scatter over the dry ingredients:2 sticks butter, cut into 1/2 inch piecesPulse in 1 to 2 second bursts until most of the fat is the size of peas. With the ma-chine turned off, drizzle evenly over top:1/3 cup plus 1 T. ICE waterPulse until no dry patches remain and the dough begins to clump into small balls. Tryto press the dough together with your fingers. (If it will not cohere, sprinkle a bit moreice water, pulse, and try again.) Do not allow the dough to gather into a single massduring processing. The dough should be rough not smooth. Divide the dough inhalf, press each half into a flat disk, and wrap tightly in plastic. Refrigerate for at least30 minutes before rolling. (Can be refrigerated several hours, or up to 2 days beforerolling. Wrapped airtight, it can be frozen up to 6 months; thaw completely beforerolling.The Joy of Cooking I LOVE YOU 48

Desserts Pumpkin Pie 2 deep-dish pies2 unbaked 9-inch deep dish pie shells1 1/2 c, sugar1 t. salt2 t. ground cinnamon1 t. ground ginger1/2 t. ground cloves4 eggs3 1/2 c. (29 oz.) Libby’s Solid Pack Pumpkin3 c. (two 12 oz. cans) Carnation Evaporated MilkIn a large bowl, beat eggs lightly. Stir in pumpkin, sugar and spices. Gradually stir inevaporated milk. Pour into pie shells.Bake in a preheated 425° oven for 15 minutes. Reduce temperature to 350° and bakefor 40 to 50 minutes more or until a knife inserted near center comes out clean. Cool ona rack for 3 hours.(So they don’t sink, add any pastry decorations 10 or 15 minutes into the 350° bakingtime.) I LOVE YOU 49

Πασtίτσιο Greek (Pastitso)Serves 8 (Can be doubled)Cream Sauce: The Pasta:6 Tbl. butter1/4 cup flour 1# large elbow macaroni3 cups light cream (or half and half)1 cup chicken broth 3 eggs1/2 cup grated Parmesan or Κεφαλοτιρι1 tsp. salt 3/4 cup grated Parmesan or Κεφαλοτιρι1/4 tsp. pepper 2 Tbl. butter, softenedMeat Layer:1 large onion, chopped (1 cup)2 Tbl. butter2# ground meat1/2 tsp. ground cinnamon1/2 tsp. ground nutmeg1/2 tsp. ground allspice2 tsp. salt1/2 tsp. pepper1/2 small can tomato paste (3 oz.)1/4 cup dry white wine1. Melt butter in a large saucepan. Stir in the flour; cook 1 minute. Lower heat, stir in creamand broth until smooth. Cook, stirring constantly, until sauce is thickened and bubbly. Stir incheese, salt and pepper until cheese is melted and blended into sauce; cover.2. Sauté onions in butter in a large skillet until soft. Add meat, breaking it up until no pinkremains.3. Drain fat from skillet by pouring onions and meat into a strainer until all the fat has drippedthrough. Return meat and onions to skillet; stir in cinnamon, nutmeg, allspice, salt andpepper, tomato paste and wine. Bring to boiling; lower heat; simmer uncovered 15 minutes.4. Cook and drain pasta, following package directions.5. Beat eggs, 1/4 cup of the cheese and the butter in a small bowl until blended. Add to thecooked pasta blending well.6. Spoon half the pasta mixture into a buttered 13x9x2 inch baking dish. Pour 1 cup creamsauce over in an even layer. Spoon all the meat mixture in a layer over the sauce. Pour overanother cup of sauce. Top with remaining pasta mixture and mask with remaining sauce.Sprinkle with remaining 1/2 cup of cheese.7. Bake uncovered, in a 350° oven for 35 minutes or until bubbling and browned. Cool on a wirerack. Makes approx. 8 servings.Family Recipe I LOVE YOU 50

Like this book? You can publish your book online for free in a few minutes!
Create your own flipbook