Chai _Indian Spiced Tea_ Madhur Jaffrey - DOC

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					Squash Soup Donna Genzmer
2 acorn squash*, cooked (baked or microwaved)
  *could use other orange squash
oil
1 onion
1T ginger root, whole slices (remove before blending)
1t thyme
pinch nutmeg
dash paprika (NO pepper)
salt
3c milk
Fry onions and spices in olive oil. Add to squash and add milk, heat.
Remove ginger root. Process in a blender until smooth. Reheat if
necessary.
To microwave 2 acorn squash: wrap halves in plastic wrap and
microwave on high 13-16 minutes, turning every 5 minutes. Let stand 6
minutes.
Spicy Rhubarb Chutney Recipe #9467 http://www.recipezaar.com/Spicy-Rhubarb-
Chutney-9467
This is a great recipe for grilled pork or chicken. If the heat scares you, de-seed the
peppers.
5 -7 half pints

Part 1
2 cups packed brown sugar                        1 1/2 teaspoons cinnamon
1 1/2 cups cider vinegar                         1/2 teaspoon ground cloves
1 teaspoon ground ginger                         1/2 teaspoon black pepper
1 teaspoon salt                                  1/2 teaspoon cayenne pepper
1 teaspoon ground allspice

Part 2
6 cups rhubarb, cut in 1/2 inch pieces           3 teaspoons minced garlic
3 small jalapenos, with seeds minced             1 cup chopped onion
2 teaspoons minced ginger                        1 cup golden raisin

In a large heavy saucepan combine the ingredients of part 1. Bring to a boil and stir to
dissolve sugar. Add the ingredients of part 2. Bring back to a boil, reduce heat and
simmer until thick, stirring often, about 1-1 1/2 hours.
Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath
canner for 10 minutes. Alternately, freeze.
Magnus’ Marinade Magnus Schenström

2 parts soy sauce                             1 part ketchup or tomato paste
1 part oil                                    garlic pepper
1 part vinegar                                oregano

Can be used on pork, beef, or tofu. Marinate meat 20 minutes before cooking.



Tofu Jerky Donna Genzmer

Slice very firm tofu 1/8” thick. Marinate in any sauce* for about 3 hours. Dry in a food
dehydrator at about 130F for about 6 hours.

Sauce suggestions: Magnus’ marinade, A1 sauce, peanut sate sauce, barbecue sauce
“Silver Star” Cincinnati-Style Chili Matt Robinson
Serves 4-6

1 medium onion, finely chopped             ½ tsp. black pepper
1 pound (preferably lean) ground beef      ½ tsp. salt
  (can substitute turkey, if desired)      1 tbsp. paprika
1 clove garlic, minced or pressed          1½ tsp. unsweetened cocoa
1 tbsp. chili powder                       15 oz. tomato sauce (can buy cans of that
1 tsp. rosemary                              volume)
1 tsp. thyme                               1 tbsp. Worcestershire sauce
1 tsp. cinnamon                            1 tsp. crushed red pepper (optional for
1 tsp. cumin                                 heat-lovers)
½ tsp. cayenne pepper

In a large skillet, add the meat to one (1) cup water and cook over medium heat until
meat is mostly cooked. Stir in herbs and spices, and then simmer for 10 minutes. Add
three cups water to the skillet and bring to a boil over high heat. Add the tomato and
Worcestershire sauces, reduce heat to medium-low, and cook uncovered for 1-1.5 hours
(stir occasionally). When done, it should still look a little “wet.”
SERVING SUGGESTIONS:

3-, 4-, or 5-Way Chili
Serve over spaghetti pasta, top with finely shredded (sharp) cheddar for a Cincinnati 3-
Way. Top with raw, chopped onion -or- kidney beans for a 4-Way; for a 5-Way, add
both. A ready supply of oyster crackers makes it that much better.

Cincinnati Cheese Coneys
Serve over hot dogs (the one case where I boiled/steamed dogs are better than
grilled/broiled ones) with yellow mustard, chopped onions, and LOTS of finely shredded
(sharp) cheddar. Just use normal dogs – nothing fancy like skin-on or cheese-stuffed
wieners, just plain old hot dogs work best.

For either, add your favorite hot sauce to taste, however I discourage the use of
Tabasco since it tends to overpower (personally I prefer Frank’s Red Hot cayenne
pepper sauce). Enjoy!!
Butternut Squash With Pecans And Blue Cheese Excerpted from Nigella Express by
Nigella Lawson. NPR.org, October 29, 2008
Serves 6-8

4-1/2 lbs butternut squash                         1 cup pecans
3 tablespoons olive oil                            1 cups crumbled Roquefort or other blue
6 stalks fresh thyme or 1/2 teaspoon                 cheese
  dried thyme
Heat the oven to 425°F.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch
cubes; you don't need to be precise, just keep the pieces uniformly small.

Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves,
sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over
dried. Roast in the oven for about 30-45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and
crumble over the cheese, tossing everything together gently.

Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to
decorate.
Pear and Celeriac Soup LotFotL Farm
Serves: 2 - 4

1 tbsp vegetable oil                            2 ripe and ready confrence pears,
1 onion, peeled and chopped                          peeled, cored and thinly sliced
2 garlic cloves, finely chopped                 2 bay leaves
1/2 x celeriac, approximately 300 g in          salt and freshly ground black pepper
    weight, peeled and roughly                  single cream to serve
    chopped                                     chopped chives to serve
2 x 300 g tubs fresh vegetable stock

1. Heat the oil in a large saucepan over a moderate heat.
2. Fry the onion and garlic for approximately 3 - 4 minutes until translucent.
3. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.
4. Add the stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15
- 20 minutes.
5. Remove the bay leaves and liquidise the soup in a blender or food processor.
6. Return to the pan and heat gently, season and stir in a little cream to taste.
7. Sprinkle with chopped chives and serve on its own for a starter or with crusty bread
for a main meal.
Scorzonera in Cream LotFotL Farm
Serves: 6

1-1/2 pounds scorzonera (salsify)
1 Tablespoon lemon juice
2/3 cup heavy cream
2 Tablespoon minced onion
Dried tarragon and/or thyme

1. Scrub the roots and scrape off skin. Chop the roots into two- or three-inch lengths and
drop them into a bowl of water with a tablespoon of lemon juice.
2. Bring an inch of water to a boil in a saucepan. Place the scorzonera on a steamer
rack inside the pan. Cover and cook for about ten minutes, or until just tender.
3. While the roots are steaming, combine the cream, onion, and herbs in a small heavy
saucepan. Simmer gently until the onion is soft, about five minutes.
4. Add the steamed salsify to the cream. Add salt to taste. Simmer gently until most of
the cream is absorbed by the roots, about two to three minutes.
MEATBALL WITH SPINACH SOUP Florence Lin’s Chinese Regional Cookbook
Yield: 6 to 8 servings as a first course or 2 servings as a one-dish meal with rice or buns.

2 ounces cellophane noodles                                   2 c canned chicken broth diluted with 2
1/2 lb finely ground port (about 1 cup)                            cups water
1 T cornstarch                                                salt & pepper to taste
1/2 t salt                                                    2 cups tender spinach or watercress
1/2 egg, lightly beaten                                            leaves
2 T water
Preparation: Soak the cellophane noodles in hot water for about 15 minutes Drain and
cut the noodles to 4-inch-long pieces. Set aside.
Combine the pork with the cornstarch, salt, soy sauce, egg, and 2 T water. Use a spoon
to mix and stir in one direction until meat holds together. Set aside.
Cooking: Bring the chicken broth with water to a simmer. Dip a teaspoon in cold water
and with it scoop up some meat. Shape meat into a 1-inch ball in the palm of your hand.
Drop into the simmering soup. Let cook for 2 minutes. Remove the scum. Add soaked
noodles and cook for 2 more minutes. Add salt and pepper to taste. Add spinach, stir,
and cook some more. Serve hot.
Variation: If you like hot, peppery soup, add 2 tablespoons shredded Szechuan
preserved vegetable. Ground beef may be used instead of pork. If making vegetarian
meatballs (Gimme Lean), brown the meatballs and add to the soup at the last minute. If
freezing, freeze meatballs separately.
ANTS ON THE TREE Florence Lin’s Chinese Regional Cookbook
Yields 4 servings or up to 6 when served with other dishes.

1 2-oz package cellophane noodles               1/2 pound ground beef
                                                3 tablespoons peanut oil
Marinade:                                       2 tablespoons minced scallion
l tablespoon soy sauce                          4 teaspoons hot brown bean sauce
2 teaspoons cornstarch                          1 teaspoon sugar
1 tablespoon water                              1 cup beef or chicken broth

Preparation:
Soak cellophane noodles in warm water for 20 minutes or until they are soft. Drain and
cut into 4-inch-long pieces. Combine marinade ingredients and add to ground beef. Mix
well in one direction until the meat has thoroughly soaked up the marinade.
Cooking:
Heat a wok over moderate heat until very hot. Add the peanut oil, then the scallion and
the beef. Quickly stir-fry until the meat separates. Add the hot bean sauce and sugar.
Stir and mix well. Add the cellophane noodles, stir, and blend with the meat. Add broth
and bring to a boil. Cover and let cook together for 5 minutes until the broth is all
absorbed. Mix and stir twice during this time. Serve hot.
Variation: Ground pork may be used instead of beef.
Carrot Cake Peggy Schell

1 ½ c oil or ¾ c oil + ¾ c                  1 t salt
applesauce                                  2 t vanilla
2 c sugar                                   1 can (8.75 oz) crushed pineapple with juice
3 eggs                                      7 oz shredded coconut
2 c flour                                   2 c shredded carrots
2 t cinnamon                                1 c chopped nuts
2 t baking soda

Mix all ingredients. Pour into 2 9” layer pans, lined with wax paper and greased.
Bake 350 45 min.
When cool, frost with cream cheese frosting.
(Substituting ½ the oil with applesauce will reduce the fat and keep baked goods
moist.)

Cream Cheese Frosting Peggy Schell

8 oz cream cheese                ¾ box powdered sugar
1 stick butter                   vanilla
Gradually add powdered sugar while whipping the cream cheese and butter.
Hot & Sour Soup Florence Lin’s Chinese Regional Cookbook
6 to 8 servings as a first course.

20 tiger lily buds                                        1/4 teaspoon pepper
2 tablespoons dried tree ears                             2 tablespoons cider vinegar
1 4 x 4 x 1.5 inch piece fresh tender bean curd           2 tablespoons cornstarch combined with 1/4 cup
1 1/4 teaspoons salt                                      water
3 cups canned chicken broth plus 1 cup water              1 egg
l tablespoon soy sauce                                    l teaspoon sesame oil
1/2 cup julienne strips of pork or ground pork            2 teaspoons minced scallion

Preparation:
Soak the tiger lily buds and tree ears in hot water in separate bowls for 1/2 hour or until soft. Pick off
and discard the hard ends, if any, of the lily buds. Pile buds together & cut in half. Wash the tree ears
several times, drain, squeeze dry, and break into smaller pieces. You should have about l cup. Set
aside with the lily buds. Gently slice bean curd 1/4 inch thick, then cut again into 2-inch-long julienne
strips. Sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
Cooking:
Combine in a 2-quart saucepan the chicken broth and water, 1 teaspoon salt, and soy sauce. Bring to a
boil over moderate heat, add the pork. Stir around to separate the pork strips. Remove the scum. Add
the lily buds and tree ears. Cook together over low heat for 2 to 3 minutes. Pour off excess water from
the bean curd and drop into the soup. Add the pepper and vinegar and slowly bring to a boil. Mix the
cornstarch and water well and pour into the soup, stirring gently until it thickens and boils again. In a
bowl beat the egg thoroughly. Remove the soup from the heat and slowly pour in the beaten egg. Let it
stand for a few seconds to allow the hot soup to partially cook the egg. Stir in the sesame oil and
sprinkle the top with the scallion. Serve at once.
Variation: For those who dislike hot, peppery soup, omit the vinegar and pepper; this soup then
becomes Mandarin Soup.
Dave’s “Artisan” Chocolate Chip Cookies Dave Barnes

2 1/3 c flour                          ¾ c brown sugar, packed
1 t baking soda                        1 t vanilla extract
1 t salt                               2 eggs
1c butter, softened                    18 oz chocolate chips
¾ c sugar

Combine flour, soda & salt. Beat butter, sugars, eggs & vanilla with a
wooden spoon until creamy. Add dry ingredients & mix. Add chips &
mix. Chill several hours. Preheat oven to 375 (365 in Donna’s). Line
baking sheets with foil. Drop dough by heaping teaspoons (may be
rolled round) onto baking sheet. Bake about 10 min until just browning.
Slide foil off pans immediately & let cool.
Mom's Chocolate Chip Cookies Marie Genzmer

1 c shortening              1 t salt
1 c white sugar             1 t soda
1/2 c brown sugar           1 pkg chocolate chips
2 eggs                      1 cup nuts
2 cups flour                2 t vanilla

Cream shortening, add sugars. Add eggs and vanilla. Add flour, salt,
soda and mix well. Add chips and nuts. Bake 375 for 10-12 minutes.
Manuel's Starter Newsgroups: rec.food.recipes
1 grain (granule) yeast
1/2 teaspoon milk
1 1/2 cups whole rye (as fresh as possible)
1 1/2 cups water

Combine above, should be consistency of pancake batter. Store between 65F and 80F
in a nonmetal container, covered. Let stand 3 to 5 days, stirring twice a day until it starts
to smell like a sour should. If it smells real bad, then it got too warm, and you should
start over. After that, treat it like any other sour.

Moscow Starter:
1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour

Mix ingredients and let proof at a LOW temperature for about 12 hours (this low
temperature is VERY important if you're using the Russian culture as it can often smell
like vomit when it's fed whole grains)
PAIN DE CAMPAGNE (Pain au Levain) Newsgroups: rec.food.recipes
from ''The Bread Book", by Martha Rose Shulman & Julian Templeman

For sourdough bread, you have to make the sourdough starter, or 'chef' about a week in
advance. Once you have made the first lot, though, you save a bit of your dough for the
next batch of bread, and so on. On day one:
        90 ml water 115 g unbleached white or wholemeal flour, or a mixture

Stir the flour and water together until smooth, cover with a damp tea-towel and leave for
72 hours. You can keep damping the tea-towel if you want. It should rise slightly, and
take on an acidic aroma. Tell others using your kitchen not to throw this rather horrible
looking mess out. After 72 hours:
          120 ml lukewarm water 170 g flour, as above

If a stiff crust has formed on the starter, peel it off and discard it. Stir in the water, and
then blend in the extra flour. Turn out onto a floured surface, and knead into a ball.
Return the dough to the bowl cover with the damp cloth again, and let it sit in a warm
place for 24-48 hours. Again, if a crust forms peel it off and discard it. You are now ready
to make some bread!
AMISH FRIENDSHIP BREAD Igge Hjertstadt
DO NOT USE METAL SPOON OR BOWL FOR MIXING
DO NOT REFRIGERATE
IF AIR GETS IN BAG, LET IT OUT
IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT

Day 1 This is the day you receive the batter; do nothing
Day 2 Squeeze the bag
Day 3 Squeeze the bag
Day 4 Squeeze the bag
Day 5 Squeeze the bag
Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and
squeeze until mixed
Day 7 Squeeze the bag
Day 8 Squeeze the bag
Day 9 Squeeze the bag
Day 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix
with a wooden spoon or spatula. Pour four 1 cup starters into ziplock bags.
Keep one starter for yourself and give the other three to your friends along with the
instructions.
To the remaining batter add:

remaining starter                        2 c flour
1 c. oil                                 1/2 c. milk
1 c. sugar                               1/2 t. baking soda
1 t. vanilla                             1 large box instant vanilla
3 eggs                                   pudding
1 1/2 t. baking powder                   2 t. cinnamon
1/2 t. salt

Pour into two large, greased and sugared (with cinnamon and sugar
mixed) loaf pans. You can sprinkle some extra cinnamon and sugar on
top.
Bake 325F for 45-60 minutes or until toothpick comes out clean.

Opt.: add 1 c. chopped pecans and/or 1/2 c raisins, if desired.
Yeasty Sourdough Starter Newsgroups: rec.food. recipes
2 c Flour, unbleached
1 pkg Active Dry Yeast
Water, to make thick batter

Mix flour with yeast Add enough water to make a thick batter. Set in warm
place for 24 hours or until house is filled with a delectable yeasty smell.

Plain Sourdough Starter Newsgroups: rec.food.recipes
2 c Flour, unbleached
Water to make thick batter

Mix flour and water to make a thick batter Let stand uncovered for four or
five days, or until it begins working. This basic recipe requires a carefully
scalded container.
VARIATION: Use milk instead of water to make the recipe.
NOTE: All containers for starters not using yeast must be carefully
scalded before use. If you are careless or do not scald them the starter
will fail.
Potato Sourdough Starter Newsgroups: rec.food.recipes

2 c Flour, unbleached
Potato water

Boil some potatoes for supper, save the potato water, and use it
lukewarm with enough unbleached flour to make a thick batter, without
yeast. This is a good way to make it in camp, where you have no yeast
available and want fast results. This is also the way most farm girls made
it in the olden days. Let stand a day or so, or until it smells right.
NOTE: All containers for starters not using yeast must be carefully
scalded before use. If you are careless or do not scald them the starter
will fail.
Old-time Potato Sourdough Starter Newsgroups: rec.food.recipes
4 c Flour, unbleached
2 T Salt
2 T Sugar
4 c Potato water: lukewarm

Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days.
This is the author's last choice for making a starter, but seems to be in all
the cookbooks dealing with Sourdough Starters. Use only as a last resort.
NOTE: All containers for starters not using yeast must be carefully
scalded before use. If you are careless or do not scald them the starter
will fail.
Sourdough Starter Newsgroups: rec.food.recipes

2 c. flour                                        flour stated above.
2 c. water                                        STARTER:
1 pkg. yeast                                      2 cups lukewarm milk
                                                  2 cups bread flour
Combine flour, yeast and water. Let stand in      2 1/2 tsp. yeast
a warm place at least 12 hours.
                                                  Mix the starter ingredients
Add:                                              with an electric mixer on low
1/4 c. sugar                                      speed until combined. Cover
1 c. milk                                         your starter and place in a
1 c flour                                         warm. draft-free location for
                                                  4 to 7 days, gently stirring
Mix thoroughly. Set in refrigerator until         once daily.
ready to use in recipe. After taking batter for
use in recipes "feed" the remaining batter
with the same amounts of sugar, milk, and
Sourdough Yogurt Starter Newsgroups: rec.food.recipes

1 c milk
1 c flour
2 T Yogurt, plain

Heat milk until it reaches 100F (38C) on a thermometer. Remove from heat and stir in
yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm
place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to
escape. Mixture should resemble the consistency of yogurt. A curd should form and the
mixture should not flow readily when the container is slightly tilted. If clear liquid rises to
the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and
start again.
After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended.
Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and
has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture,
stir it back into starter. Each time you use part of your starter replenish it with equal
amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place
several hours or overnight until it is full of bubbles. Cover and store in refrigerator until
needed. Starter should always be at room temperature before using. Low-fat or skim
milk may be used in place of whole milk. Always be consistent in type of milk used.
Sourdough Starter Newsgroups: rec.food.recipes

1 tbsp. dry yeast
1/4 cup sugar
4 cups flour
4 cups water lukewarm

Combine all ingredients in glass bowl. Do not use metal bowl.
Mix well.
Cover with cloth. Let stand for 4 days, stirring daily. Add 1 cup
water and 1 cup flour to starter after a cup has been used.
Cover; let stand at room temperature. Stir daily to keep starter
active.
Hårt Havrebröd från Floras smör burk

750 g ground oats (7.5 c before             1 t cream of tartar
   grinding, if you must grind your own     1 t salt
   from oatmeal)                            5 dl milk
.5 t baking soda

Mix ingredients in a bowl and work smooth; let rise 10 minutes. On
floured board, separate in 12 pieces. Roll out with textured rolling pin on
"special paper" to an 8" diameter. If the paper slides, place it on top of a
damp towel. Make a hole in the center with a glass. Bake 485 F 8-10
minutes. Cool on a rack.

Options: This can be rolled out as 4 15.5" x 10.5" sheets.
Other flours can be used.
Sourdough Potato Bread Newsgroups: rec.food.recipes a Sunset recipe

1 package active dry yeast               3/4 cup milk
5 1/2 - 6 cups flour                     1/4 cup butter or margarine melted
1/4 cup sugar                              and cooled
2 tsp. salt                              2 eggs
Instant mashed potatoes                  1 cup sourdough starter, at room
  (amount for 2 servings) plus             temperature
  ingredients below as specified         1 egg white beaten with 2 Tbsp.
  on package: milk, butter, salt;          water

In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and
salt. In pan prepare mashed potatoes according to instructions on
package. Then add to the potatoes 3/4 cup milk, 1/4 cup butter, eggs,
and starter-stir until blended.
Add potatoes to dry ingredients and beat at medium for 2 minutes,
scrapping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes.
With heavy mixer or wooden spoon, add enough of remaining flour to
make stiff dough

Knead dough on floured surface until smooth (5-20 min.) adding flour to
prevent sticking. Place dough in greased bowl-turn over to grease top.
Cover and let rise in warm place until doubled (1 1/2 - 2 hrs.) Punch
dough down. Knead briefly to release air. Divide in half.

Shape each half into a smooth ball and place each on a lightly greased
12x15'' baking sheet. With a sharp floured knife, cut 1/2'' deep slashes in
the tops of loaves in a tic-tan-toe pattern.

Cover loaves and let rise until almost doubled (45 min.) Brush loaves with
egg white mixture. Bake in preheated 350 degree oven for about 35 min.
or until loaves are richly browned. Let cool on racks. Makes 2 large
loaves.
Lena's White Bread Lena Schenström

l c warm water                    .25 c oil
1 c flour                         2 T salt
2 oz fresh yeast                  4.5 oz cottage cheese
4.33 c warm water                 17.75 c flour

Mix first 3 ingredients and let rise for 20 minutes. Mix in remaining
ingredients.
Place the dough on a greased cookie sheet cake roll pan. Let rise 1.25-
1.5 hours.
Bake in the middle of the oven 575 F for 10 minutes. Reduce the
temperature to 390 F and bake another 50 minutes.
Skåne Limpa Lena Schenström

10 dl boiling water                      2-3 T dark syrup
10 dl rye flour                          l T vinegar
2 dl warm water                          1.5 l rye flour
50 g fresh yeast                         8-10 dl wheat flour
I T salt

Mix first 2 ingredients and let sit overnight covered with plastic wrap. The
next morning, proof the yeast and mix into the dough from the previous
night. Add salt, syrup, vinegar and rye flour and knead. Cover and let rise
2 hours. Add 5 dl wheat flour and knead: add rest of the flour and knead.
Shape into 2 loaves and let rise 50-60 minutes. Prick the surface of the
loaves and brush with a mixture of butter and water. Bake 1.5 hours at
350-375F. Let cool on a rack covered with a cloth.
Pieter's Bread Pieter Hybbinette

6 dl water                               3 dl 4 grain flour
25 g fresh yeast (2 pkg dry)             7.5 dl wheat flour
1 msk salt

Heat water to lukewarm. Add yeast, salt, 4 grain flour and 1.5 dl flour; mix
with a whisk. Use a wooden spoon to stir in the rest of the flour but not so
much that you have to knead it. Let rise 45 min. until doubled. Stir again
with the spoon. Pour onto a greased (not oiled) cookie sheet cake roll
pan. Let rise 70 min. Bake 22 min. at 485F. Soak bowl and utensil at
least 2 hr before washing. Serve sliced in halt the thin way and toasted.
Good with gjetost, Norwegian goat cheese.

Suggestions: if 4 grain flour is not available, you can take a whole grain
mix designed to be eaten as a hot cereal. This can be ground in a coffee
grinder to make flour. The whole grain mix can also be cooked, using
some of the water, and cooled before continuing with the recipe.
Pieter's Bread - Donna's Sourdough Variation

2 1/2 c. water                     l 1/2 c. Arrowhead Mills 7-grain cereal
2 pkg. dry yeast                   3 c. flour
l T. salt                          1 c. starter

Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix
flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable
to keep your finger in. Add hot water to the dry ingredients and mix. Add
cooled cereal and starter. Let rise 45 minutes until doubled. Stir again
and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485 F,
22 minutes.

Serve sliced the thin way, toasted. Good with gjetost or orange
marmalade.
Coffee Bread (Swedish) Vår Kok             knead until you have a smooth elastic
Bok                                        dough. Let rise
[called bullar in our family]              30 minutes. Knead and prepare as
(this recipe is converted from metric      directed below.
to English measures)
                                           Braided Coffee Bread
Metric        English                      Divide the dough in 4 parts. Knead each
50 gr (fresh) 3 pkg   (dry) yeast          part and divide each into 3 parts Roll
100-150 gr 1 stick butter or               each of those 3 parts into long ropes and
                      margarine            braid them. Let rise 30 minutes. Bake
5 dl          2.5 c.  milk                 400 degrees. 15-20 minutes.
2.5 ml        .5 t    salt
1 dl          .5 c    sugar                Plain Coffee Buns
1.5 liter     7.5 c.  flour                Divide the dough into 4 parts Knead each
10 ml         2 t.    ground               par and roll into a long rope Cut each
                      cardamom             rope into 12 pieces and roll them into
                      (optional )          balls. Let rise 30 minutes. Bake 450
                                           degrees. 5-10 minutes
Melt butter. add milk and heat to finger
warmth. Add yeast and allow to proof.
Add the rest of the ingredients and
Filled Coffee Buns, Coffee Bread        minutes. Bake 400 degrees. 15-20
"Log",                                  minutes.
or Crown
                                        Crown: Take the log and make it into a
Fillings                                circle on the baking sheet. Make cuts in
2-4 tablespoons butter or margarine     the top with knife or clip the dough almost
4-5 tablespoons sugar                   all the way through with a scissors to
ground cardamom, cinnamon,              form petal-like shapes, alternate the
      chopped almonds, raisins, or      petals left, center, and right. Let rise 30
      thinly rolled almond paste.       minutes. Bake 400 degrees.
                                        15-20 minutes.
Divide the dough in 2 parts. Roll out
each piece into a large rectangle.      Filled Coffee Buns: Cut each log into 24
Spread butter or margarine over the     pieces Place them in paper cupcake
dough and sprinkle with sugar and       liners or on a greased baking sheet. Let
other fillings as desired.              rise 30 minutes. Bake 450 degrees. 5-10
Roll up into a skinny log.              minutes.

"Log": Cut each log into 2 pieces and   Before baking, you can brush the dough
place on a baking sheet. Make cuts in   with beaten egg and sprinkle with sugar
the top with a knife. Let rise 30       or chopped almonds. Cool the bread
under a cloth.
Potato and Pumpkin Pudding (Tortino di patate e zucca) Lois Modesitt
serves 4

3 tbsp olive oil                                2 tbsp butter scant
1 garlic clove, sliced                          1/2 cup ricotta cheese
large wedge (l .5 1b) pumpkin, cut into 3/ 4    2/3 cup grated Parmesan cheese
  inch chunks (I used a butternut squash,       pinch grated nutmeg
  peeled, chopped and boiled it)
                                                4 eggs, separated
12 oz potatoes, unpeeled (I peeled, diced
                                                Salt and freshly ground black pepper
  and boiled the potatoes for a faster
  preparation)                                  chopped fresh parsley, to garnish


Cook's Tip
You may process the vegetables in a food processor for a few seconds, but be
careful not to overprocess, as they will become very gluey.
l. Preheat the oven to 400F. Grease an 8 cup, shallow, oval baking dish.
2. Heat the oil in a large frying pan; add the garlic and pumpkin and cook, stirring
often to prevent sticking, for 15 -20 minutes or until the pumpkin is tender.
Meanwhile, cook the potatoes in boiling salted water for 20 minutes, until tender.
Drain; leave until cool enough to handle, then peel off the skins. Place the potatoes
and pumpkin in a large bowl and mash together well with the butter.
3. Mash the ricotta with a fork until smooth and add the potato and pumpkin mixture,
mixing well.
4. Stir the Parmesan, nutmeg and plenty of seasoning into the ricotta mixture - it
should be smooth and creamy.
5. Add the egg yolks one at a time until mixed in thoroughly.
6. Whisk the egg whites with an electric whisk until they form stiff peaks, then fold
gently into the mixture. Spoon into the prepared baking dish and bake for 30 minutes,
until golden and firm.
Serve hot, garnished with parsley.
PUMPKIN CHOCOLATE LOAF Milwaukee Journal Sentinal
Makes 12 servings

1 3/4 cups unbleached flour                                 1 teaspoon vanilla extract
1 1/4 cups sugar                                            1/2 teaspoon salt
1 teaspoon baking powder                                    4 ounces semi-sweet or bittersweet chocolate,
3 eggs                                                         cut into pieces
l teaspoon baking soda                                      1/2 cup (1 stick) unsalted butter, room
1 cup canned pumpkin                                           temperature
1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Butter and flour a 9x5-inch non-stick loaf pan.
In mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt and stir together.
In large bowl, with electric mixer, beat butter until softened. Add sugar and continue beating. Add eggs and
beat until well blended. Add pumpkin, vanilla and finally the flour mixture, beating just until well blended.
Melt chocolate in double boiler over medium high heat until totally melted, about 5 minutes. Or melt in a
glass bowl in microwave for about 1 1/2 to 2 minutes, or until completely melted and smooth.
Spoon half the batter into loaf pan. Drop spoonfuls of half chocolate mixture on top of batter and then swirl
chocolate into batter with a wooden skewer. Repeat with remaining batter and chocolate, making sure to
swirl chocolate into pump- kin well.
Bake loaf in preheated oven about 1 hour or until skewer inserted into center comes out clean. Let loaf
cool at least 15 minutes, then invert onto a wire rack.
Serve warm or at room temperature, sliced.
PUMPKIN CHOCOLATE BREAD PUDDING Milwaukee Journal Sentinal
Makes 8 to 12 servings

4 large eggs                                                 1 loaf of Pumpkin Chocolate Loaf (see other
3 large egg yolks                                            recipe)
1 cup sugar                                                  4 ounces bittersweet chocolate. cut into small
3/4 cup pumpkin puree                                        chunks
3 cups half-and-half cream                                   Boiling water
2 teaspoons vanilla extract                                  3/4 cup whipped cream or creme fraiche for
l teaspoon pumpkin pie spice                                 serving

Preheat oven to 375 degrees. Butter a 2-quart shallow oval or round baking dish. Place dish in a larger
pan that will act as a double boiler.
For the custard: In mixing bowl, with electric mixer on medium speed, beat eggs and egg yolks until frothy.
Slowly add sugar and beat mixture until thick and lemon-colored. Add pumpkin puree and half-and-half,
reducing speed to low. Add vanilla extract and pumpkin pie spice.
Slice pumpkin chocolate loaf into 1/8 inch slices and place slices overlapping to fill the baking dish.
Ladle custard mixture over pumpkin bread slices until baking dish is filled to the top. Place chocolate
chunks all around pudding, making sure they are evenly distributed.
Set baking dish in larger baking pan, and pour enough boiling water into the larger pan to reach halfway up
sides of baking dish. Bake in preheated oven 40 to 45 minutes.
Open oven and wearing heavy oven mitts, push bread down with large spoon. Liquid custard will rise. With
spoon, evenly redistribute custard over bread slices if necessary. Bake about 10 more minutes or until a
skewer inserted into center comes out barely clean. Remove pudding from oven, sprinkle it with powdered
sugar and cut it into squares. Serve with creme fraiche or whipped cream, if desired.
FALL SALAD WITH CRANBERRY VINAIGRETTE Milwaukee Journal Sentinal
Makes 8 servings

1/2 cup cider vinegar                            and torn into bite-size pieces
1/4 cup cranberries                            2 medium heads Belgian endive,
1/4 cup olive oil                                washed, dried and chopped
2 teaspoons granulated sugar                   2 red Anjou pears
1/8 teaspoon kosher salt                       1/2 cup toasted walnuts, chopped
l pinch black pepper                           1/2 cup crumbled Gorgonzola cheese
2 heads romaine lettuce, rinsed, dried

To make dressing, in saucepan, combine vinegar and cranberries. Cook over
medium heat until cram berries soften. Remove from heat, add olive oil, sugar, salt
and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Core and slice one pear, core and dice the other.
In a large bowl, combine the romaine lettuce, endive, diced pears, walnuts and
Gorgonzola. Toss and drizzle with enough dressing to coat.
Divide among salad plates and garnish with sliced pear. Top with any additional
walnuts as well.
GINGER-PUMPKIN SOUP Milwaukee Journal Sentinal
Makes 10 servings

2 cans (15 ounces each) pumpkin               1 tablespoon fresh lime juice
puree                                         1/2 teaspoon salt
2 tablespoons fresh ginger, grated            1/3 cup creamy peanut butter
3 cans (14 1/2 ounces each) chicken           1/4 teaspoon ground cayenne pepper
broth                                         2 cloves garlic, finely chopped
2 tablespoons green onion, finely             Toasted pumpkin seeds (optional)
chopped                                       Chopped chives (optional)
1 can (11 1/2 ounces) pear nectar

In 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring
to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In blender or food processor, process 1 cup pumpkin mixture with peanut butter until
smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger,
green onion, lime juice, salt and cayenne pepper, cook 10 minutes over medium
heat.
Divide among soup plates and garnish with pumpkin seeds and chives, if desired.
Serve immediately.
CHEX MUDDY BUDDY MIX
18 servings (1/2 cup each)

1 c semisweet chocolate chips                      1 tsp vanilla
1/2 c peanut butter                                9 c Chex cereal (any variety)
1/4 c butter or margarine                          1 1/2 c powdered sugar

1: In 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter. Microwave
uncovered on high 1 min; stir. Microwave 30 sec longer or until mixture can at stirred
smooth. Stir in vanilla.
2: In large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly
coated. Pour into 2-gal food-storage plastic bag,
3. Add powdered sugar. Seal bag; shake until well coated. Spread On waxed paper to
cool about 30 min. Store in airtight container in refrigerator.

Stove-Top Directions:
Into large bowl, measure cereal, set aside. In 1-qt saucepan, heat chocolate chips,
peanut butter and butter over low heat, stirring frequently, until melted. Remove from
heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until evenly coated. Pour
into 2-gal food-storage plastic bag. Add powdered sugar. Seal bag; shake until well until
well coated. Spread On waxed paper to cool about 30 min. Store in airtight container in
refrigerator.
CHICKEN STEW WITH DUMPLINGS
Serves 8


1/2 teaspoon pepper                           2 celery ribs, sliced
1/2 teaspoon dried basil                      1 medium onion, cut into eighths
1/4 teaspoon dried thyme                      1 (10 ounce) package frozen peas

DUMPLINGS
1 1/2 cups all-purpose flour                  3 tablespoons butter or margarine
2 teaspoons baking powder                     3/4 cup milk
1/2 teaspoon salt                             1/4 cup minced fresh parsley

Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for
1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth,
allow to cool. Debone chicken and cut into chunks return to broth. Add next nine
ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables
are tender. Meanwhile, combine flour, baking powder and salt in a bowl, cut in butter
until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by
rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover
and cook for 8-10 minutes or until the dumplings are tender.
Memama & Mimiwag's Chicken & Dumplings Recipe
serve 10 people.

1 (3 to 4 lb) Broiler-Fryer Chicken                         1/4 Cup shortening
2 quarts plus 1/4 cup Water                                 1/4 Cup Cold Water
1 teaspoon Salt                                             1/2 Stick of Butter, Melted
2 Cups Self-Rising Flour                                    2 Teaspoons Black Pepper

Stew entire Chicken in 2 quarts of Water, adding two stalks of celery and a chopped onion to the
water for flavor. Cook for about an hour, until the chicken is falling off the bone.
Remove the chicken from the pot and save the stock. Cool the chicken, then remove bones, fat and
skin. Cut chicken into bite sized pieces.
Combine Flour and Salt in a Mixing Bowl. Cut the shortening into the Flour using a fork or a masher
until the mixture forms coarse crumbs. Add the remaining 1/4 cup of cold water, a little at a time,
working from the center, using your hands to work the mixture into a dough.
Roll the dough out on a solid surface, about 1/8'' thick and cut into strips, 1'' to 2'' long.
Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured
hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several
pieces of dough. Repeat until all the dumpling mix has been used and stir very gently. Add the
chicken, the butter and the pepper to the dumplings and continue to stir gently.
Turn heat to low and allow to simmer for about 10 minutes.
Other recipes say drop tablespoons full into pot.
SWEET POTATO AND SPICED PECAN SOUP
Serves 6


1/2 cup unsalted butter or 1/2 cup                     1/2 tsp. ground black pepper
 margarine                                             2 large sweet potatoes, peeled and cut
1 large onion, coarsely chopped                         into cubes
4 cloves garlic, minced                                1 1/2 cups heavy cream
5 1/4 cups Chicken Broth                               1 tbsp. Louisiana-style hot sauce
2 bay leaves                                           1 cup large pecan pieces
1 tsp. kosher salt                                     Chive Chantilly

MELT butter in 6-qt. saucepot Add onions and garlic and cook over medium heat until onions
are tender.
ADD broth, bay leaves, 1/2 tsp. salt, 1/4 tsp. black pepper and potatoes. Heat to a boil. Cover
and cook 10 min. or until potatoes are tender.
ADD 1 cup cream and heat through. Discard bay leaves.
Place one-third the broth mixture in blender or food processor, Cover and blend until smooth.
Repeat with refraining broth mixture, Return to saucepot and heat through.
MIX hot sauce, Worcestershire, 1/2 tsp. salt and 1/4 tsp. pepper, Add pecans; toss to coat,
Spread pecans in single layer on jelly-roll pan.
BAKE at 250 F for 15 min. or until pecans are toasted. Cool. Serve soup with Chive Chantilly
and sprinkle with pecans.
Tip: Chive Chantilly: Beat 1/2 cup cream until stir peaks form. Gently stir in 3 tsp. thinly sliced
fresh chives.
SWEET POTATO CASSEROLE

1 (16 oz.) can sweet potatoes                      1 egg, beaten
1/2 c. brown sugar                                 4 tbsp. melted butter
1/4 tsp. salt                                      1 pkg. marshmallows
1/2 tsp. cinnamon

Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining
mixture. Bake at 350 degrees for 30 minutes. Remove from oven, dot top with marshmallows
and replace in oven about 10 minutes or until brown.

MARSHMALLOW SWEET POTATO CASSEROLE

8 med. sweet potatoes                              1/2 tsp. cinnamon or nutmeg
2 tbsp. butter                                     1/4 tsp. paprika
1/2 c. hot milk                                    1 c. chopped walnuts
1/2 tsp. salt                                      1/2 lb. marshmallows

Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk,
salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with
marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.
AUTUMN CHICKEN SOUP

1 whole chicken                               5 to 6 celery stalks
2 med. yellow onions                          1 bunch parsley
l lg. sweet potato                            1 bay leaf
3 parsnips                                    1/8 tsp. nutmeg
2 turnips                                     salt & pepper to taste
11 to 12 lg. carrots

Wash the chicken, put it in a large pot and cover with cold water. Bring water to a
boil. Roughly chop onions, sweet potato, parsnips, turnips and carrots and add to the
boiling water with bay leaf Boil about 1-1/2 hours skimming fat and froth from the
surface as it accumulates. Roughly chop celery and parsley and add to soup. Cook
the mixture about 45 minutes longer. Remove the bay leaf and discard. Remove the
chicken, pick meat from the bones and reserve. Put vegetables in a food processor
and chop finely or pass through a strainer. Salt and pepper to taste. Toss in some
freshly chopped parsley just before serving.

Optional:
Return chicken meat to the soup.
Serve with a dollop of crème fraiche or sour cream.
Curried Lentil Soup Outpost Coop
Makes about 3 quarts and freezes well.
2 tablespoons extra virgin olive oil            2 1/2 cups French lentils, rinsed
1-1/4 pounds white onions, thinly sliced        4 cups water
    lengthwise                                  4 cups vegetable stock
1-1/4 teaspoons garlic, minced                  ***
1-1/3 tablespoons ginger, minced                1-1/3 cups diced tomatoes
***                                             6 ounces baby spinach, rough chopped
2 tablespoons curry powder                      3 tablespoons lemon juice
2 1/4 teaspoons ground cumin                    1 teaspoon sugar
***                                             2 teaspoons sea salt
                                                1/4 teaspoon black pepper

1. In large stock pot, heat olive oil, add      3. Add lentils, water and vegetable broth
onions and saute until onions are golden in     to stock pot. Bring to a boil reduce heat
color stir occasionally to keep from burning.   and simmer until lentils just begin to
Add garlic and ginger root and saute for 4-6    soften, about 12-15 minutes.
minutes.                                        4. Add tomatoes and spinach; simmer
2. In small saute pan, toast cumin and curry    for 5-6 minutes. Remove from heat; add
for 3-4 minutes over medium heat.Add to         lemon juice, sugar salt and pepper
stock pot.                                      Season with additional salt and pepper
to taste.
Sesame Ginger Tofu Noodle Salad
Outpost Magazine
1/4 lb. tofu, firm or extra firm, cut into bite size   1 cup yellow squash, thin strips
  pieces                                               2 each, shiitake mushrooms, thin
2 Tbsp. canola oil                                       strips
2 Tbsp. tamari                                         1 Tbsp. fresh ginger, grated or
1/4 cup Sesame Shiitake dressing                         minced
1 cup cooked Asian noodles, (rice vermicelli,          1 cup spinach leaves
  udon or soba)                                        1 teaspoon sesame seeds
1 cup zucchini, thin strips

Cook the noodles per package instructions, drain and reserve. Using a grater or
mandolin, slice the zucchini and yellow squash into thin strips, and combine with
thinly sliced shiitake mushrooms, fresh ginger and cooked noodles. Gently toss and
reserve.
In a small non-stick skillet, heat oil over medium heat. Add the tofu and saute until
lightly browned. Add the tamari and saute one minute more. Remove from heat and
add 1/4 cup dressing. Let sit 5 minutes, stirring to coat evenly.
On a small plate, place a smart handful of clean spinach, top with small handful of the
noodle mix. Add half the sauteed tofu and dressing, sprinkle with sesame seeds for
garnish. Serve with additional dressing on the side.
Smoky Baked Mac 'n Cheese Outpost Magazine

3 cups (12 oz.) uncooked elbow        2 cans (14.5 oz. each) Muir Glen organic
  macaroni                              fire roasted diced tomatoes, well
1 1/2 cups whipping cream               drained
1 teaspoon Dijon mustard              1/4 cup sliced green onions
1/2 teaspoon coarse sea salt          1/3 cup grated parmesan cheese
1/4 teaspoon cayenne pepper           1/3 cup stain dry bread crumbs
8 oz. smoked cheddar cheese,          2 teaspoons olive oil
  shredded

Heat oven to 375F. Cook and drain macaroni per directions on package.
Return to pan; keep warm.
In 2-quart saucepan, heat cream, mustard, salt and cayenne pepper to
boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth.
Pour sauce over macaroni. Stir in tomatoes and onions. Pour into greased
l3x9-inch glass baking dish.
In small bowl, stir together parmesan cheese and bread crumbs; stir in oil.
Sprinkle over top of macaroni mixture. Bake 20 to 25 minutes or untie edges
are bubbly and top is golden brown.
Paella Soup Milwaukee Journal Sentinal
Makes 4 servings

2 tablespoons olive oil                     1/2 cup heavy or whipping cream
1 cup chopped onion                         l pound large uncooked shrimp, shelled and deveined
1/2 cup chopped carrot                      3 ounces Spanish chorizo sausage, cut into thin
l/3 cup chopped celery                         rounds ordered (available in many supermarkets
1/4 cup white rice                             and in Spanish food stores)
1/4 teaspoon saffron strands,               1 cup fresh peas, or frozen peas that have been
   crushed                                     defrosted
1/2 cup dry white wine                      1/2 cup diced cooked chicken, preferably white meat
4 cups chicken stock                           (optional)
Kosher salt                                 2 teaspoons chopped chives
In large, heavy saucepan, heat oil over medium heat until hot. Add onion, carrot and celery,
and saute until softened, 3 to 4 minutes.
Add rice, saffron, wine and stock, and bring to a simmer. Season with 1 teaspoon salt. Bring
mixture to a simmer and reduce heat. Cover and cook at a simmer until vegetables and rice
are soft, about 20 minutes. Remove from heat; cool mixture 10 minutes.
Puree soup in food processor, blender or foodmill, and return soup to pot. (You can also use
an immersion blender to puree soup in pot.) Stir in cream. (Soup can be prepared l day
ahead; cool, cover and refrigerate.) Place over low heat and, when mixture comes to a
simmer, add shrimp, chorizo, peas and, if desired, chicken. Cook until shrimp have turned pink
and curled, about 3 minutes. Do not overcook or shrimp will become tough. Season with
additional salt to taste. Ladle soup into 4 bowls and garnish with a sprinkle of chives.
Note: I use leftover roast chicken (bought at the supermarket), but you can omit it.
Cherry Clafouti (klah-foo-TEE) Milwaukee Journal Sentinal
Makes 6 to 8 servings

1 cup granulated sugar (divided)                      4 large eggs
3 cups pitted fresh sweet cherries or                 1 3/4 cups half-and-half cream
  thawed, drained frozen cherries                     2 teaspoons pure vanilla extract
1 cup flour                                           Grated zest of 1 lemon
1 teaspoon baking powder                              Powdered sugar for dusting
Pinch of salt

Preheat oven to 425 degrees. Butter a 13 x 9 baking dish.
Place baking dish on baking sheet. Sprinkle bottom of dish with 2 tablespoons of the
granulated sugar. Spread cherries in bottom of dish and bake in preheated oven 10
minutes. There may be a lot of juice but do not drain. Set aside.
While cherries are cooking, in bowl, whisk together flour, baking powder and salt. In large
bowl, using electric mixer on medium speed, beat eggs with 3/4 cup of the remaining
granulated sugar until blended, about l minute. Add flour mixture in two additions,
alternating with the half-and-half in one addition. Add vanilla and lemon zest and stir to
combine.
Pour batter over cherries. Sprinkle with remaining 2 tablespoons granulated sugar. Bake
until puffed and golden brown 30 to 35 minutes. Transfer to wire rack to cool slightly. Using
a fine-mesh sieve, dust top with powdered sugar and serve immediately.
Chocolate Intemperance King Arthur Flour, Milwaukee Journal Sentinal
makes 4 1/2 cups chocolate base, enough for about a dozen small rich drinks, smoothies or martinis

1/2 cup Dutch-process unsweetened cocoa                                     1 tablespoon vanilla or espresso powder,
   powder                                                                      or 1 teaspoon cinnamon (all optional)
1 cup sugar                                                                 2 cups milk or whipping cream
3 tablespoons Instant ClearJel or cornstarch                                1 cup chopped semisweet or bittersweet
1/4 teaspoon salt                                                              chocolate
1 cup water

In medium saucepan, whisk together cocoa, sugar, ClearJel or cornstarch and salt. Slowly
whisk in water, then the flavor of your choice and the milk or cream. Bring to a boil over
medium heat, whisking constantly. Remove from heat and stir in chocolate, whisking until
chocolate melts.
Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming. Pour into a
jar or other storage container, and lay a piece of plastic wrap on surface of the chocolate,
again to prevent a skin from forming. Store in refrigerator up to a week.
Serve as is in very small glasses: it's thick and rich.
To make one frozen smoothie, place about 1/3 cup chocolate base in a blender. Add
about1cup ice cubes (and 1ounce of the spirit of your choice, if desired,) and blend until
smooth. Alternatively, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate? Add vodka and coffee liqueur to 1/3 to 1/2 chocolate for the best sweet
martini ever. To rim glass with cinnamon sugar, mix 1 teaspoon ground cinnamon with 2
tablespoons sparkling sugar and 1 tablespoon granulated sugar. Wipe edge of glass with a wet
cloth, then dip it into sugar mixture.
Zucchini Bread Jo Ritzman
Makes 2 loaves

3 eggs                                 ½ t cinnamon
¾ c oil                                ¼ t ginger
1 ½ c sugar                            2 t baking powder
1 t lemon peel                         2 t baking soda
½ t orange extract                     ½ c chopped nuts
¼ t vanilla                            2 c grated zucchini
2 ½ c flour                            raisins optional
¾ t salt

Preheat oven to 350 Beat together eggs, oil and sugar. Add
remaining ingredients except zucchini and nuts. Mix to create a batter.
Add zucchini and nuts. Pour into 2 loaf pans and bake 50 minutes.
Tarator Sanford D’Amato, Milwaukee Journal Sentinal
(Bulgarian/Albanian Chilled Yogurt Cucumber Soup)
Makes 8-10 servings

2 medium seedless gourmet cucumbers            2 1/4 t. ground black pepper
    (about 24 oz.)                             Zest of 1 lemon (removed with a
3 c1oves garlic (about 3/4 oz.)                   microplane)
2 shallots (about 2 oz.)                       2 T. plus 1/2 t. freshly squeezed
2 quarts plain organic yogurt                     lemon juice
2 T. plus 1 - 2 t. kosher salt                 1/2 c. well-toasted walnuts, chopped
2 T. sumac                                        medium
1 t. ground cardamom, inner seeds              1/2 c. fresh fennel or dill fronds
1 1/2 t. ground fennel                         1/2 c. shaved ice (throw cubes in food
                                                  processor)
2 t. ground coriander
                                               Argan or walnut oi1 for garnish
Finely dice cucumbers with the skin on as well as the garlic and shallots. Mix with all
the remaining ingredients except walnuts, fennel or dill fronds, ice and oil. Cover &
refrigerate at least1 hr.
Divide into bowls and garnish with nuts, fronds, ice and a touch of oil. Serve cold.
Notes: Sumac is available at the Spice House, Milwaukee.
Enchiladas Jalisco style Dale Thompson/David Barnes
1 dozen corn tortillas                   salt
1 lb lean ground beef                    pepper
15 oz can tomato sauce                   cooking oil
1 lb grated cheddar cheese, or           1 T chili powder
less                                     onion powder, or onion

Cook beef until brown & drain off fat. Add salt, pepper, onion powder to
taste. Cool and add cheese. Fry tortillas individually in ¼” oil until soft
but not crisp. Heat tomato sauce with chili powder. Put meat & cheese
mix on tortillas, roll and place side by side in a 9x13 pan. Pour sauce
over tortillas. Bake at 350, 30 min.
Can be served with cold cottage cheese or sour cream.
Can be frozen and stored in foil. To reheat: place foil packets in 350
oven for 25 min.
African Peanut Chicken Soup Donna Eigen, from “Gourmet”
(Yield 9 cups)

2 onions chopped fine, about 2           1 49 oz can chicken broth
  cups                                   ¼ t dried hot red pepper flakes,
2 large red or green bell peppers          or to taste
  or a combination, chopped              ¼ t black pepper
3-4 garlic cloves, minced                ½ c long grain rice
2 T peanut or vegetable oil              1 ½ c shredded cooked chicken
1 28 oz can diced tomatoes,              2/3 c creamy peanut butter
  including juice

In a heavy kettle, cook the onions, bell peppers and the garlic in the oil
over moderate heat, stirring, until the onions just begin to brown. Add
the tomatoes with the juice, the broth, red pepper flakes and black
pepper. Simmer uncovered for 1 hr. Add the rice and the chicken and
simmer for 10-15 min. or until the rice is tender. Add the peanut butter,
stirring until the soup is smooth. Stir in salt to taste and additional red
pepper flakes if desired.
Pasta Carbonara Frugal Gourmet “3Ancient Cuisines”
½ lb pancetta (bacon) chopped          1/3 c grated Pecorino cheese
    (baco-bits can be                  1/3 c grated Parmesan cheese
    substituted)                       salt and freshly ground black
1 lb penne pasta, dry                      pepper to taste
4 eggs, beaten

Saute the pancetta until transparent. Set aside. Cook the pasta al
dente. Drain & return to the pot. Add the bacon, along with its fat, the
eggs, both cheese, and pepper. Cook over very low heat, stirring
constantly. Keep the pasta moving in the pot so the eggs do not
scramble. You may have to take the pot off the heat now & then. A thin
sauce should form on the noodles. Serve immediately.
Hummus Frugal Gourmet “3 Ancient Cuisines”
2 cans (15.5 oz) garbanzo beans       2 cloves garlic, chopped
¼ c olive oil (or less)               pinch cayenne pepper
1 T lemon juice or white wine         ½ c tahini (sesame paste)
     vinegar                          salt to taste
¼ c coarsely chopped yellow onion     pita
     (optional)
Open both cans of garbanzos and drain the juice from one. Pour the
contents of both cans into a food processor or blender and add all the
other ingredients. Process until very smooth. Serve as a dip for
crackers, olives, pita bread, cucumber slices.
Cacik http://www.soupsong.com/rcacik.html
(Turkish iced cucumber-yogurt soup)
Pronounced "JAH-Jik," this classic Turkish dish is marvelously pure
and refreshing, and such a snap to make. Serve ice cold in very small,
cold bowls as a first course on a hot summer night to 4-6 people.
   1 large cucumber, peeled                  1/4 teaspoon salt
   and chopped                               3 Tablespoons olive oil
   1 garlic clove, minced                    2 Tablespoons dill, chopped
   1 Tablespoon white vinegar                2 Tablespoons mint,
   2 cups plain yogurt                       chopped
   3 Tablespoons water
In a blender, puree the cucumber and garlic, pulsing the blades to
liquify the chopped cubes. Toss in the dill, salt, water, oil, and yoghurt
and blend on high. Refrigerate until ice cold. When ready to serve,
pour into very small bowls.
çaçik: "Turkish Recipes"
http://ingilizceyemektarifleri.ulkeler.net/recipe.php?recipeid=39&PHPSESSID=163c6f1d278bdc
40d4a1330a14b0b393

32 oz. plain cow’s milk yogurt (the original            4 tbs. extra virgin olive oil
   recipe uses thick sheep’s milk yogurt)               1 tbs. freshly chopped mint
1 cucumber, peeled, seeded and coarsely                 1/4 tsp. dry oregano
   grated                                               3/4 tsp sea salt
3 large cloves garlic, finely minced or passed
   through a garlic press

Line a large sieve with cheesecloth (muslin), place over a bowl and spoon the yogurt onto the
cheesecloth. Refrigerate overnight to drain the excess water (if using sheep’s milk yogurt, it is
usually not necessary to drain as the yogurt is sufficiently thick). You should end up with 1 1/2
cup drained yogurt. Refrigerate until needed. Please note that the longer you keep the yogurt,
the tangier it becomes as it still contains active cultures.

Salt the grated cucumber and draw excess moisture. Dry with paper towel (like the zucchini
above).

In a bowl combine the drained yogurt, minced garlic, olive oil, salt and mint and mix well. Fold
in the dried cucumber. Sprinkle the oregano on top.

You can either serve immediately or cover and refrigerate overnight.
Tzatziki The All New Good Housekeeping Cookbook edited by Susan Westmoreland
(Hearst Books) Yield: about 1-1/2 cups
1 container (16 ounces) plain lowfat yogurt    1 tablespoon chopped fresh mint or dill
1/2 English (seedless) cucumber, not             plus additional sprigs
  peeled, seeded and finely chopped plus       1 tablespoon extra virgin olive oil
  a few thin slices                            1/2 teaspoon red wine vinegar
1/1-2 teaspoons salt                           1/4 teaspoon ground black pepper
1 to 2 garlic cloves, chopped
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover
and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

In colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at
least 1 hour at room temperature, or cover and refrigerate up to 8 hours. Wrap
chopped cucumber in kitchen towel and squeeze to remove as much liquid as
possible. Pat dry with paper towels, then add to yogurt.

Mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil,
vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or
up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and
mint sprigs.
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total
fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

Strawberry Angelfood Cake Marie Genzmer

2 pkg . (3oz ) strawberry Jello
3 1/2c liquid for jello (combination strawberry juice and water )
2 large boxes of frozen strawberries ~30 oz total, sweetened
1 pt . whipping cream
1 angelfood cake

Set jello ~2 hrs till syrupy. Rip angelfood cake into bits. Mix other
ingredients, place in a tube pan and refrigerate.
Jewish Coffee Cake Marie Genzmer
1/2c butter                             Streussel:
1c sugar                                1c sugar
3 eggs                                  3T butter melted
2c flour                                3T flour
1t baking powder                        3/4c nuts
1t salt                                 1/2t cinnamon
1t soda
1c sour cream
1t vanilla
Alternate layers of batter and streussel in springform pan.
350 degrees 55 min.
Savory Gingered Pumpkin Soup with Rosemary Donna Genzmer,
Laurel Smith

5 15 oz cans solid pumpkin
equal amount of water
1 ½” x 4” cube of ginger root, grated
¼ c (2 lg sprigs) fresh rosemary

In soup pot, combine ingredients and simmer until flavors combine. If
desired, top with rosemary sprigs.
Options:
      Ginger root can be added as large slices or cubes and removed
       before serving.
      Rosemary can also be removed before serving.
      Baking pumpkin can be used instead of canned.
Golden Potato Soup
http://starburst.cbl.cees.edu/~tara/goldensoup.html
Yield: 45 servings

4-5 red potatoes                       ½ t rosemary
6 c water                              1 t garlic powder
3 carrots                              ¼ t pepper
1-2 stalks celery (opt)                1 t salt
2 onions (red works well)              1-4 T tamari
¾ t savory                             1-2 large handfuls nutritional
1 t dill                               yeast

In soup pot, sauté onions, carrots, celery and spices. When onions
become translucent, add the rest of the ingredients. Bring to a boil and
simmer, uncovered for 10 minutes, or until the potatoes are cooked but
not too soft. Just before soup is done, check the seasonings. You may
have to add more tamari, salt, or garlic powder. If desired, top with
cooked, julianned kale as an edible garnish.
Potato Soup with Rosemary and Roasted Garlic
http://ww.molliekatzen.com/potato_soup.htm
Yield: 6-8 servings
4 bulbs garlic                                  2 t salt (or to taste)
1 ½ lbs russet potatoes (~ 4 med)               rosemary: a few fresh sprigs or 2 t
  peeled & cut into medium chunks                 dried in a teaball; plus sprigs for
8 cloves garlic, peeled                           garnish
6 c water                                       1 10 oz pkg soft silken tofu
2 ½ c chopped onion                             white pepper to taste
1 large carrot, peeled & cut into
  chunks
Roast garlic:
Preheat oven to 375 F. Line a small pan with foil. Trim the very tips of the garlic
bulbs, then stand them on their bases directly on the foil. Roast until the garlic feels
soft when gently squeezed (~30 min, but may be longer depending on size). Remove
from oven and set aside to cool. When cool enough to handle, squeeze the pulp of
each into a small bowl.
Soup:
Simmer potatoes, peeled garlic, water, onion, carrot, salt & rosemary until potatoes
are very soft ~20-30 min. Remove from heat & discard rosemary. Stir 2 T of roasted
garlic & stir into soup along with tofu. Process in batches in blender or food
processor until very smooth. Heat again gently, adding pepper. Serve garnished
with sprigs of fresh rosemary.
Corn Chowder http://www.supersoy.com
Yield: 11 cups; 2 c servings
4 c chopped potatoes                    2 scoops protein powder
2 c water                                 dissolved in 2 c soymilk
1 bell pepper, chopped                  ½ c chopped fresh parsley
1 onion, chopped                        1 t salt
3 c frozen, fresh, or canned            1/8 t black pepper
  corn (1 lb)

Cook potatoes in water 5-10 min until soft. Blend potatoes in processor
or blender & pour back into soup pot. Saute bell pepper and onion in
oil until they are soft & start to brown. Add to the soup base. Saute
corn if fresh or frozen before adding to soup base. Add remaining
ingredients. Gradually bring to a slow boil, stirring often, simmer. (Milk
will separate if rolling boil.)
Cal: 260 Protein:15 g Carbs: 44 g Fat: 3 g Sodium: 517 mg
Cholesterol: 0 mg
Sopa de Arroz Milwaukee Journal Sentinal
Serves 4-6
½ c chopped onion                      1 c long grain rice
2 large tomatoes, quartered            2 eggs, beaten
2 c chicken broth or water             ¼ c Mexican lime juice
(divided)                              salt
3 T olive oil


In blender, combine onion, tomatoes, and 1 c broth. Process until well
blended. Set aside.

In large pot, heat olive oil over medium-high heat. Add rice and cook,
stirring often, until rice begins to turn golden. Stir in onion-tomato
mixture. Add remaining 1 c broth and bring to a boil. Cover and
simmer 20 minutes. Whisk in eggs, then stir in lime juice. Season to
taste with salt. Serve hot.
2 Crust Pie Shell Donna Genzmer
1 ½ c flour
¼ t baking powder
½ t salt
½ c shortening (my mother used to use lard)
1/3 c milk

Mix dry ingredients. Cut shortening into the flour mix. Gently add milk.

TIP: As soon as you start adding the milk, handle as little as possible
or it will bake up tough.
Apple Pie Betty Crocker Pie & Pastry Cookbook
8” PIE                          9” PIE                           10” PIE
pastry for 2 crust pie          pastry for 2 crust pie           pastry for 2 crust pie
½ c sugar                       3/4 c sugar                      1 c sugar
3 T flour                       ¼ c flour                        1/3 c flour
¼ t nutmeg                      1/2 t nutmeg                     1 t nutmeg
¼ t cinnamon                    1/2 t cinnamon                   1 t cinnamon
dash salt                       dash salt                        dash salt
5 c thinly sliced pared         6 c thinly sliced pared          8 c thinly sliced pared
tart apples (~4 med)            tart apples (~5 med)             tart apples (~7 med)
1 T margarine                   2 T margarine                    3 T margarine

Preheat oven to 425. Mix ingredients with apples. Turn into pastry-lined pie pan;
dot with margarine. Cover with top crust which has slits cut in it; seal (lightly moisten)
& flute. Cover edge with 2-3” strip of aluminum foil to prevent excessive browning;
remove foil last 15 minutes of baking. Bake 40-50 min. or until crust is nicely
browned and juice begins to bubble through slits.

Optional: Prior to baking, brush top with milk & sprinkle with sugar.

Can be served warm with ice cream or a wedge of cheese.
Rhubarb Pie Marie Genzmer

2 crust pie dough
3 ½ c rhubarb
6 T flour
1 ½ c sugar

Preheat oven to 425. Mix ingredients with rhubarb. Turn into pastry-
lined pie pan. Cover with top crust which has slits cut in it; seal (lightly
moisten) & flute. Cover edge with 2-3” strip of aluminum foil to prevent
excessive browning; remove foil last 15 minutes of baking. Bake 45-50
min. or until crust is nicely browned and juice begins to bubble through
slits.

Optional: Prior to baking, brush top with milk & sprinkle with sugar.
3 Fruit Marmalade Donna Genzmer (Dawn Kurensky)

3 grapefruit
3 oranges
3 lemons

Slice fruit thinly. Measure and add 3 times the amount of cold water.
Add seeds and let stand overnight. Squeeze seeds and discard. Boil
uncovered 2 hrs. Measure. Add an equal amount of sugar to the
boiling mixture. Boil till jelled. Cool. Jar and seal.
Orange Marmalade Donna Genzmer (Dawn Kurensky)

7 oranges
2 lemons
sugar
12 c boiling water

Slice fruit thinly. Cover with boiling water and let set overnight. Boil 15
min. Measure (should be approx. 11 c.) Boil and add equal amount of
sugar. Boil till jelled. Jar and seal.
Lime Marmalade Donna Genzmer (Dawn Kurensky)

Day 1: Peel green rind thinly with a potato peeler. Slice and chop
remaining lime. Measure and add 3 times cold water. Wrap seeds in
cheesecloth and keep in water. Soak overnight in a glass bowl (not
metal).

Day 2: Boil 15 minutes.

Day 3: Measure lime mixture. Bring to a fast rolling boil. Add an equal
amount of sugar, stirring (add slowly so it keeps boiling). Cook until ½ t
of cooled mixture is tacky.

Day 4: Stir to distribute peel. Jar and seal.
Chocolate Chip Cookies David Barnes

¾ c brown sugar                       1 t baking soda
¾ c sugar                             2 1/3 c flour
2 sticks butter                       2 eggs
vanilla                               18 oz chocolate chips
1 t salt

Soften the butter. Cream butter and sugars. Add eggs and then other
ingredients. Refrigerate overnight. Form the dough into small balls on
a
cookie sheet. Bake in
preheated oven 375 10-11
minutes.
Tom & Jerry                                 http://www.drinkstreet.com/searchresu
http://www.drinkoftheweek.com/archiv        lts.cgi?drinkid=806&drinkname=categ
e/t/tomjerry.htm                            ory:22
1 oz. Dark Rum                                 1/2 ounce Dark Rum
1 oz. Brandy                                   1 dash Brandy
1 Egg                                          1 whole Egg White
1 tsp. Sugar                                   1 whole Egg Yolk
6 oz. Hot water milk, or coffee                1 teaspoon Sugar

Seperate egg in two bowls. Add Rum          Beat the sugar into the egg yolk, add
& Brandy to the yolk and beat together      the rum and incorporate the egg
until frothy. In th other bowl beat the     white. Transfer into a coffee mug and
egg white until it peaks then add sugar     fill with boiling water. Add the brandy
and bet until stiff. Fold into the liqour   and garnish with grated nutmeg.
mixture. Pour into a coffee mug and
top with the water, milk or coffee.

Ready made batter can be store
bought - for this simply add alcohol
and water, milk or coffee.
Tom and Jerry
Moussaka
Chai (Indian Spiced Tea) Madhur Jaffrey
Serves 2:
1 ½ c. water
1” stick of cinnamon
8 cardamom pods
8 whole cloves
2/3 c. milk
2 t. sugar or to taste
2 t. any unperfumed, loose tea (Darjeeling, English breakfast, orange
pekoe)

Bring water, cinnamon, cardamom, and cloves to a boil in a saucepan.
Cover, turn heat to low and simmer for 10 minutes. Add milk and
sugar and bring to a simmer again. Throw in the tea leaves, cover,
and turn off the heat. After 2 minutes, strain the tea into two cups and
serve immediately.
Rhubarb Crunch Marie Genzmer

6 c. rhubarb, chopped
1 1/3 c. sugar
4 t. flour

Mix and place in a 9”x13” pan.

Struessel:
1 c. margarine
1 ½ c. flour
1 c. brown sugar
1 c. quick oatmeal

Melt margarine and mix with other ingredients. Spread over rhubarb.
Bake 350-375F, 40 minutes.
Banana Nut Bread Marilyn Grassel
3c flour
2t baking powder
1/2 t baking soda
1/2t salt
3/4c butter
1c nuts
1 1/2c sugar
2 eggs
1/2c milk
2/3c mashed bananas

Mix. Place in 2 greased bread pans. Bake 350F 40-50 min.
Muffins: fill 3/4 full. Bake 350F 25 min.
Banana Sour Cream Torte Marie Genzmer
                                            1c sour cream
1/2 c butter
                                            1t baking soda
1 1/2 c sugar
2 eggs, beaten                              2c cake flour (I use reg. and sift a lot)
1c mashed bananas
Grease & line 2 layer pans with wax paper. Mix & bake 350-370 F 20-25 min.

FILLING
1c sour cream
1 egg yolk
1/2 c sugar
2T cornstarch

Cook in double boiler until thick. Add the egg yolk after you remove the filling from the
burner. Spread filling on both layers and on sides. Sprinkle chopped walnuts on top
and sides. (I never did figure out how my mom sprinkled them on the sides!)

Refrigerate.

NOTES: You could probably lower the fat in this by substituting no-fat sour cream. I
would recommend going 50/50 real sour cream and no fat sour cream for the filling.
The egg yolk could be replaced by extra corn starch and a drop of yellow food
coloring. I experimented with the 50/50 option and the filling loses its translucent
quality but the consistency and flavor remain.

I usually make 1 1/2 batches of filling because I think it is skimpy on the filling
otherwise.
Brownies Jen Ciborosky Lyons
3 squares unsweetened baker's chocolate
3/4 cp. butter or margarine
3 eggs
1 1/4 cp. sugar
1 1/2 tsp. vanilla
3/4 cp. flour
1/2 tsp. salt
1 cp. chopped nuts
1/2 cp. chocolate chips

Preheat oven to 350 F. Grease 9x9" pan. Melt chocolate squares and butter in
double boiler, let cool. Beat eggs, add sugar, then chocolate/butter mix and vanilla,
flour and salt, and finally chips and nuts.
Bake for 35 minutes.
Chokladbollar Vår Kok Bok
                                      3 T. milk
1/3 c. sugar
                                      (1 T. vanilla extract or 1/3 c. raisons, optional)
1 1/4 c. oatmeal, quick-cooking
3 T. cocoa                            garnish: 1/3 c. oatmeal, cocoa krispies, or
4 T. margarine or butter, soft        sesame seeds

Mix all ingredients except the garnish in a bowl. Mix well and chill.

Place the garnish on a plate or shallow bowl so that the balls can be rolled in it. Toast
the oatmeal or sesame seeds until they are a golden brown. Place them in a clean
frying pan and stir the entire time with a wooden spoon.

Form the mixture into balls and roll in the garnish. Keep cold.

Yield: 40 balls.

Schenström family secrets: 1) do NOT melt the butter, no matter how much you
want chokladbollar now! 2) Forget the balls. Eat it all directly from the bowl with a
wooden spoon. :)
Eggplant Tofu Stew

1 large cooked eggplant* (ultimately        1 1/2t black mustard seed
cubed)                                      1/4t asefoetida powder (tastes
5 large tomatoes, pureed (or canned)        oniony/garlicky)
3c tofu, 1/2" cubes, deep fried until       pinch tumeric
golden                                      1t gr. coriander
ghee or oil                                 1t garam masala
1/2t minced ginger root                     1t brown sugar
1/2t minced chilies                         2t salt

Heat 2T ghee or oil; fry mustard seeds until they begin to pop. Add ginger, chili, and
asefoetida and fry a few minutes. Add tomato puree
and the rest of the spices; reduce sauce (5 min.). Mix in the tofu and eggplant and
cook a few minutes longer.

*Fry Method: Slice eggplant 1/4" thick. Salt and place in a bowl for 1/2-1 hr; drain.
Fry in oil until tender.
Steam method: cube eggplant and place in a container inside a bamboo steamer.
Place over boiling water until tender.
Glögg Schenström family recipe

1 c. water
1 (seville) bitter orange peel
1 piece ginger (ginger root)
2 pieces cinnamon stick
8 whole cloves
1 t. whole cardamom

1/4-2/3 c. sugar
1/5 gallon (normal size wine bottle) red wine (dry- Merlot or Cabernet
Sauvignon)
½ c. vodka
raisins
blanched almonds

Boil first group of ingredients, covered, for 30 minutes. Strain. Add to wine
and vodka. Add sugar to taste. Serve hot in coffee cups with raisins and
blanched almonds.
Warning: this is strong! Don't drive!
Janssons Frestelse Vår Kok Bok

Traditional Swedish Christmas dish
                                                20 anchovy slices (200 g.)
6-8 large raw potatoes                          1 1/4 c. cream or milk
2 onions                                        breadcrumbs
                                                1-2 T. margarine or butter

Slice onions and cut the potatoes into thin strips (julienned?). Place potatoes in cold
water until ready to use so they don't discolor. Grease a 9x13 baking pan. Evenly
distribute potatoes and onions in the pan, evenly distributing the anchovies also.
Pour half the cream over the pan. Sprinkle with breadcrumbs. Dot with butter.


Bake in the middle of the oven at 400F about 45 min. or until the potatoes are
cooked. Add the rest of the cream towards the end of the baking time.
Julpepparkakor (Gingerbread) Vår Kok Bok
                                            1 T. ginger
6 oz. margarine or butter
                                            1 T. cloves
2 c. sugar
3/4 c. molasses                             1 T. baking soda
3/4 c. water                                5 ½ c. flour
1 T. cinnamon


Cream butter, sugar, and molasses. Add water, spices, and baking soda and work
into a dough. Knead well. Chill overnight in an airtight container. Roll out the dough:
very thin is considered high quality, but don't roll so thin that they burn. Cut out
shapes.

Bake in the middle of the oven at 400F 5-7 minutes or until lightly browned.
Lena's Fisk Schenström family recipe

Put cut up pieces of frozen fish (cod) in the bottom of a buttered pan. Salt. Slice
tomatoes and onions on top. Make an extremely thick white sauce: 2-3 T. butter or
margarine, as much flour as can be mixed in, milk to make an extremely thick sauce,
salt and pepper. Pour sauce over fish and sprinkle with grated cheese such as WI
non-aged Swiss and bread crumbs. Bake approximately 45 min. at 350F.

Vegetarian option: Slice 1 lb. of extra firm (not silken) tofu into half inch thick slices,
lightly salt to draw out water. Deep fry or fry in a half inch of oil, until golden brown.
Drain on a paper towel. When cool, puncture repeatedly with a fork or sharp skewer
and drizzle with lemon juice. Substitute in recipe for the fish.
Lois's Pepparkakor (Gingerbread)
                                            ½ t. ground cloves
1 stick butter
                                            ½ t. nutmeg
½ c. brown sugar
½ c. sugar                                  1 t. ginger
2 large eggs                                1 t. cardamom
                                            2-2 ½ c. flour
1/8 t. salt
1 t. cinnamon
Cream butter and sugars; add eggs and spices. Gradually add as much flour as you
can until the mixer clogs. Vigorously knead in more flour to make a very stiff dough.
Wrap airtight and refrigerate at least 24 hours. Roll chilled dough very thin, cut into
shapes and arrange on a greased and floured baking sheet.

Bake 350F 12-18 min. until edges are barely beginning to color.
                              The Swedish Tradition of
                                     St. Lucia
                                   December 13

Background:

St. Lucia is an Italian saint who has been "adopted" by the Swedes. (She gave her
dowry to the poor. Her fiancee denounced her for this. She was blinded and burned.
The flames didn't touch her so she was stabbed in the heart. The red sash
represents the wound. It is said that she appeared during a famine in Sweden in the
middle ages carrying food to the farmers across Lake Vännern.)

She is associated with the idea of light. In the middle ages, December 13 fell on the
longest day of the year. (In Sweden, the sun is not up very long in winter. In some
places it doesn't come up at all.) This holiday celebrates the fact that the days will
now get longer.


Today:

On the morning of December 13, the oldest daughter dresses in a special long white
dress with a red ribbon around the waist and white socks and no shoes. She puts a
wreath made out of leaves on her head. The wreath has 6 - 8 candles on it.
Nowadays the candles are usually battery powered light bulbs instead of real
candles. Her sisters also wear special long white dresses but they have shiny ribbons
around their waists and they have another shiny ribbon around their heads. They
carry a candle in their hands. Her brothers wear a special long white gown with a
shiny sash and a pointed hat with three stars on it. They carry a baton with a star on
it. They are called Star Boys.

The children serve coffee and special saffron bread to the rest of the family. They
walk into the bedroom with the oldest daughter in the front, followed by the next
tallest girl, down to the smallest. Then the boys follow with the tallest in the front. As
they bring in the Lucia bread and coffee the girls sing "Santa Lucia" (in Swedish, of
course), and then the boys sing "Stefan was a Stable-boy." The children then go to
their neighbors and teachers and serve them the coffee and bread.

Significance of Symbols:

candles - light
yellow (saffron) bread - light
bare feet - charity

(Traditionally, they can eat the bread until Christmas, but not before St. Lucia)
Lucia Bread

                                                  1 gr. saffron -OR- 1/2 t. cardamom,
11 T. butter
6 c. flour                                        15 drops yellow food color
                                                  1/2 t. salt
2/3 c. sugar
                                                  1/2 c. raisins
3 pkg. dry yeast or 1 2/3 oz. fresh yeast
                                                  1 egg
2 c. milk

Grind saffron with a little sugar in a mortar and pestle. Melt butter, add milk and heat
to 130° (too hot to keep your finger in), add salt and saffron. Mix dry ingredients and
gradually add the hot milk mixture. Knead the dough. Place in a greased bowl, cover
with a damp cloth and let rise 30 minutes. Knead again. Divide the dough into 30
parts. Roll into traditional shapes, add raisin decoration and place on a greased
sheet. Let rise 30 minutes. Brush with beaten egg. Bake 5 minutes at 450°.

Note: Add 1/2 c. raisins to the dough if you like lots of raisins.
Mole Sauce Lois Modesitt


2 T chili powder
20 whole blanched almonds
1/4 cup diced green tipped banana (I do not know what this is but I just use a regular
banana)
1 t ground cinnamon
1 t salt
2 corn tortillas (provides for thickening of the sauce I presume)
2 T sesame seed
1 T pine nuts
1 oz semisweet chocolate (I just put 1/4 bag of semisweet chocolate chips in)
enough chicken broth to blend smoothly
(I also put in a 6oz can of tomato sauce)


Put the ingredients in a blender, blend until smooth and then pour over chicken that
has been browned in a pot and cook until the chicken is tender. (I might put it on low
and let it simmer for an hour or two). You will need to add water to the pot to make
the sauce the right consistency.
Mustard Potatoes vi magazine 12 May 1999

1 kilo potatoes
1.5 T butter
4 dl milk
1 T Dijon mustard
1 T regular mustard
1 T mustard seed
salt

Peel potatoes and cut into .5 inch cubes. Melt the butter in a heavy bottomed pan or
a teflon coated one, add potatoes and pour in the milk. Carefully simmer this until the
potatoes are cooked. Stir in the spices and add salt to taste.
Oatmeal Pancakes Lois Modesitt
12 (4-INCH) PANCAKES
1-1/4 cups all-purpose flour                 1/4 teaspoon salt (optional)
1/2 cup Quaker® Oats (quick or old           1-1/4 cups fat-free milk
fashioned, uncooked)                         1 egg, lightly beaten
2 teaspoons baking powder                    1 tablespoon vegetable oil

STIR-INS (optional)
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed & 1/8 t ground nutmeg
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground
cinnamon
1/2 cup semisweet chocolate chips

In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl,
combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if
desired; mix gently.

Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn
when tops are covered with bubbles and edges look cooked. Turn only once.

NUTRITION INFORMATION: 3 pancakes
Calories 260, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol
55mg, Sodium 200mg, Total Carbohydrates 40g, Dietary Fiber 2g, Protein 10g.
Pumpkin Bread

                                 1t baking soda
2 eggs                           1/4t baking powder
1 1/2c sugar                     3/4t salt
1c pumpkin                       1/2t cloves
1/2c oil                         1/2t cinnamon
1/4c water                       1 2/3c flour


Pour into 1 greased bread pan.


Bake 350F for 1 hour.
Pytt i Panna Anders Schenström
1 pkg. cheap frozen hash browns
1-2 onions, chopped
chopped hotdogs, or bacon
pickled beets
fried eggs
Cook the hash browns spread thinly in a shallow pan in the oven. Fry
the onions and meat. Mix the potatoes, onion and meat in a large pot
and heat through. Serve with pickled beets and fried eggs.
Eggplants Donna Genzmer

Peel and slice. Salt the slices as you layer them in a bowl and let sit
for 30 min. Drain and rinse.

Fry:
Heat oil in a frying pan and fry. Drain on paper towels.

Oven fry:
Brush the slices with olive oil and place them on an oiled baking sheet.
Bake at 450 until light brown on one side, 5-10 min. Turn and bake
other side 5 min. more. Check often and remove to a plate as they
brown.

Steam:
Layer in a bamboo steamer and steam until tender.
Beef Burgundy Campbell’s Soup

4 slices bacon
1 ½ lb beef cut in 1” cubes
1 can Golden mushroom soup
¼ c burgundy wine
2 T parsley
pepper
12 whole white pearl onions, (3/4 lb) OR 2 onions cut in wedges
2 c sliced mushrooms
1 lb wide egg noodles, or kluski noodles

Fry bacon till crisp; remove and crumble. Brown beef in the drippings;
pur off fat. Add soup, wine, parsley, and pepper. Cover, cook on low 1
½ hrs. Add onions and mushrooms, cover and cook 1 hr. more. Serve
over noodles. Garnish with bacon and additional parsley.
Chana Masalader Dawn Kurensky
3 T vegetable oil                   20 oz can garbanzo beans
¼ t whole cumin                     ½ t salt
1 onion, chopped                    1/8 t cayenne pepper (opt.)
¼ t nutmeg                          1 T lemon juice
¼ t cinnamon
¼ t cloves                          Garnish:
1 t ground coriander                1 tomato, quartered
2 cloves garlic                     1 onion, slivered
ginger root, ½” sq., grated         4 fresh hot green chilies or 4 long slices green
1 T tomato paste                        pepper

Heat oil in skillet on med. Add cumin; when they start to darken, add the chopped
onion. Fry until golden brown. Turn to low and add cinnamon, nutmeg, cloves, and
coriander. Mix, add garlic and ginger and fry 2-3 min. Add tomato paste. Drain bean
liquid leaving about 2 T. Pour this and beans into skillet. Add salt, cayenne and
lemon juice. Mix well, cover and cook 10 min.
Serve in a bowl lined around the edges with the garnish.

Non-traditional version: use chicken instead of garbanzo beans.
Hush Puppies Julio Rivera

1 c cornmeal
1 c flour
1 med. onion, finely chopped
6 green onions, finely chopped, optional
2 t baking powder
1 t salt
½ t pepper
1 egg, beaten
¾ c buttermilk

Mix dry ingredients and onions; then wet ingredients. Let sit 1 hr.
Deep fat fry.
Potato Latkes Janet Padway
Serves 5-6

4 large potatoes, 2 c grated
2 beaten eggs
4 T self-rising flour or add 1 t baking powder
1 t salt
pinch pepper

Grate very finely and salt. Put in sieve and drain 10 min. Mix other
ingredients in a bowl, add potatoes. In a heavy pan put enough oil to
come to ½”. When hot, make 1 T cakes and flatten. Cook over steady
heat, 5 min. each side. Drain on paper towels.

Serve with sour cream or applesauce.
Thai Beef Donna Genzmer
4 servings ; 905 calories

1 lb beef tenderloin              ¼ t crushed red pepper
½ c peanut or salad oil           3 3oz pkg. ramen noodles
2 T lime or lemon juice           1/8 c mint leaves, shredded
2 T soy sauce                     1 sm red pepper, diced
2 T cider vinegar                 4 green onions, thinly sliced
2 T sugar                         ¼ c dry roasted, unsalted cashews

Cut beef crosswise 1/8” thick. Cut each into thin strips. Combine oil,
lime, soy, vinegar, sugar and red pepper and marinate beef 30 min.
Drain beef and reserve marinade. Fry beef. Cook noodles and drain.
Add marinade. Heat noodles until hot (making sure marinade is
cooked because it contains raw meat juices). Toss everything together
with beef and cashews on top.

Serve hot or cold.
Won Ton Donna Genzmer

1 lb ground pork
1 egg
1 T soy sauce
½ t salt
½ t pepper

Mix, place a teaspoonful of mixture in the center of a wonton wrapper.
Seal and shape. Cook by deep frying or placing in chicken broth.
Spinach Sauce Donna Genzmer
¼ c butter                                ¼ c parmesan cheese
10 oz frozen chopped spinach              ¼ c milk
1 t salt                                  1/8 t nutmeg
1 c ricotta cheese                        6 oz cooked spiral or radiatorri macaroni

In 2 qt saucepan over med. heat, cook spinach in hot butter and salt 10 min. Reduce
heat to low; add remaining ingredients; mix well. Cook just until heated. Mix with
macaroni.

Pesto Sauce Donna Genzmer
1/6 c olive or salad oil                  1 t salt
¼ c parmesan cheese                       ¼ t nutmeg
2 garlic cloves, crushed                  walnuts (optional)
2 T basil or ½ c chopped fresh

Mix in blender until well mixed.
Can be frozen by lining egg carton with plastic wrap or wax paper to create individual
servings, and storing in a zip lock bag.
Cheese Stuffed Shells Donna Genzmer

Filling:                              Cheese Sauce:
4 c ricotta cheese                    3 T butter
8 oz mozzarella, shredded             1 ½ T flour
2 eggs                                1 ½ c milk
¼ c romano cheese                     ¼ t salt
2 T parsley                           ¼ t pepper
½ t salt                              6 T romano (3 oz)
½ t pepper                            27 jumbo pasta shells, cooked

Mix filling and spoon into cooked shells. Spoon some sauce into the
bottom of a baking dish. Pack shells closely together and cover with
remaining sauce.
Bake 375 25 minutes.

Tomato sauce may be used instead of the cheese sauce.
Filled shells may be frozen. Thaw and cover with sauce before baking.
Lasagna Donna Genzmer

28 oz jar of tomato sauce (1/2 lb browned ground round, optional)
½ pkg lasagna noodles, boiled
½ lb mozzarella cheese, grated

cottage cheese mixture:
¼ c grated Parmesan or            1 egg
Romano cheese                     ½ t salt
1 lb cottage cheese               ¼ t pepper
1 T parsley
                                      Bake 350 for 40 minutes; let
In 13x9 pan, layer, bottom to         stand 10 minutes before
top, pasta, cottage cheese            serving.
mixture, mozzarella, sauce,
pasta, cottage cheese mixture,
mozzarella, and sauce.
Pigs in a Blanket and                   1 small onion, finely chopped
Dumplings Ellen Scheible                parsley

Pigs:                                   Make gravy from drippings in frying
Round steak, floured and salt &         pan, add dumplings and simmer until
peppered                                cooked through.
Onion pieces
Bacon

Pound round steak and cut in strips
the size of the bacon slice. Roll a
piece of onion inside the bacon and
steak; secure with 2 toothpicks in an
X. Brown in a frying pan.

Dumplings:
Dried rye or white bread cubes (4
slices)
Water to moisten
1 egg
salt & pepper
Tuna or Shrimp Pasta Salad       Serve cold.
Marie Genzmer

2 c cooked shell macaroni
3 small cans tuna OR 18 oz bag
frozen shrimp
1 rib celery, finely chopped
1 can peas, drained
2 hard boiled eggs, chopped
green onions, thinly sliced
mayonnaise
a little milk
a little sugar
a little salt and pepper

Mix mayonnaise, milk, sugar,
salt & pepper. Add to rest of
ingredients.
Barbeque Sauce for Roast
Beef Aunt Jo Ritzman
1 small bottle catsup
2 t ground mustard
4 T brown sugar
6 T Worchestershire Sauce
4 t vinegar
leftover roast beef, sliced or
shredded

Cook sauce ingredients. Add
leftover sliced roast beef.
Serve on hamburger buns.
Lentil Soup Donna Genzmer         Spices such as chili powder
2 ½ c lentils, soaked overnight     (+secret ingredient)
water                             Navy Bean Soup Marie
1 onion, chopped                    Genzmer
4 T ground coriander, approx.
4 T ground cumin, approx.         2 ½ c dry navy beans, soaked
1 bay leaf                           overnight
½ c catsup, approx.               ¾ c ham
salt & pepper                     ¾ c chopped onion
1 sauteed diced beef Kielbasa,    6-8 c water
   optional                       pepper

Chili Donna Genzmer               Simmer several hours.

Ground round, optional
Canned Red kidney beans,
  drained                         Chili Marie Genzmer
Canned chopped tomatoes,          2 lbs ground beef
  drained                         2 cans red kidney beans, drained
Onion, chopped                    2 cans tomato soup
chopped onion
Homemade Vegetable Soup Aunt Lois Hoffman

1 potato
1 tomato
2-3 carrots
2-3 ribs celery
1 c chopped cabbage
½ c green beans
2 beef bouillon cubes
¼ c barley
parsley
soup bones
½ c peas

Simmer all day.
Waterzooi New York Times Magazine
Serves 4-6
2 small spring chickens or 2 whole chicken        5 c chicken soup
    breasts                                       4 T flour
1 leek, white only, cut in small pieces           2 egg yolks
1 white onion, diced                              ½ c heavy cream (or milk)
1 stalk celery, minced                            1 T lemon juice
1 parsley root, small cubes (or 4-5 small         ¼ t nutmeg
    parsnips and 2 potatoes)
¼ lb butter

Melt just enough butter to fry the vegetables. Simmer vegetables without
browning for 5 min. Add 4c soup and allow to boil 10 min. Add cubed chicken,
cover and simmer until the meat is tender.
White sauce: Melt 4 T butter (or a little less) in a saucepan, add flour. When
well blended, gradually add 1c soup, stirring constantly. Let boil for 1 min.
Remove from heat and add the egg yolks, whipped together with the heavy
cream. Heat again until the sauce thickens further, but do not allow to boil.
Season with lemon juice and nutmeg. Pour into soup.
Grease Stain Remover Martha Stewart
Do not use on silk

½ c baking soda
½ c mild laundry detergent
1 c warm water
1 t liquid or oxygen bleach

Apply to stain and leave until stain disappears.

Vegetable Stain Remover Martha Stewart

Mix lemon juice with salt and leave in strong sunlight for an hour or
two.
Cranberry Relish Marie Genzmer

1 lb cranberries
1 large orange, seeded
2 c sugar

Grind cranberries and orange (including rind). Add sugar and let stand
a few hours, refrigerated. Serve.
Bean Casserole Marie Genzmer

10 oz frozen French-cut green beans
10 oz frozen lima beans
10 oz frozen peas & carrots
canned mushrooms
shredded cheddar cheese
1 can cream of mushroom soup, with a little milk
French fried onion rings

Mix all but the onion rings; sprinkle onion rings on top.
Bake 350 for 1 hr.
Pickled Cucumbers Marie            Pickled Beets Marie Genzmer
Genzmer
                                   ½ c vinegar
2/3 c sugar                        ½ c water
1/3 c water                        1 c sugar
1/3 c vinegar                      2 cans sliced beets, drained
3 peeled and sliced cucumbers
sliced onion optional              Bring to a good boil, remove
                                   from heat and immediately add
Combine and let sit refrigerated   the beets.
several hours.
Oatmeal Muffins Donna
Genzmer
Yield 1 dozen muffins
1 c rolled oats (oatmeal)            1 c buttermilk
1 c flour                            ½ t salt
½ t baking soda                      1 ½ t baking powder
½ c oil (can reduce this)            1 egg
½ c brown sugar

Soak oats in buttermilk for 30 min. Grease muffin tins and fill 2/3 full.
Bake 350 25 min.

Survival Muffins: add ½ c raisins and ½ c walnuts.
Meatloaf Marie Genzmer

Beef/pork/veal combination (Donna uses beef only)
Garlic, crushed or grated
Onion, grated or finely chopped
Salt & pepper
1 egg
handful of oatmeal or breadcrumbs
catsup optional

Mix thoroughly and shape into a loaf. Place in a loaf pan and bake
350 for 1-1½ hrs.

Meatloaf sandwich: slice meatloaf and place on sliced bread. Top
with catsup if desired.
Canadian Onion Soup Dawn Kurensky
Serves 6

2 lb (8 medium) onion                       6 thick slices of dry crusty French bread
4-6 T butter, unsalted                      1c Swiss cheese (Emmenthal) cut into
6c beef stock or consumme                   slices

Slice onions as thin as possible. Cook on8ions in butter slowly for 20 min; stirring -6
times. Cover after 10 min. Onions should be limp but not brown. Add 2T flour to
onions before adding soup, this will thicken the soup slightly. Add soup. Bring to a
boil and season. Simmer uncovered 20-30 min. NEVER BOIL
When soup is ready, place in individual bowls or 1 large one and top with bread and
cheese. Put in 500 oven until cheese is puffy and golden brown.

Alternatives: use 2c milk in the soup;
Use 4c water and wine (1 bottle white wine) instead of beef stock;
Use barley miso instead of beef stock for vegetarian version.

Easy serve method: Serve soup into bowls & allow individuals to top it with croutons
and grated cheese.
Mix first 3 ingredients and let rise for 20 minutes. Mix in remaining
ingredients. Place the dough on a greased cookie sheet/cake roll pan.
Let rise 1.25-1.5 hours. Bake in the middle of the oven 575F for 10
minutes. Reduce the temperature to 390F and bake another 50
minutes.

				
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