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 375F. 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 350-375F, 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 400F 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 400F 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 350F. 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 350F 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 575F for 10 minutes. Reduce the temperature to 390F and bake another 50 minutes.