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					2                                                     Feasting For Fun

                                                Introduction
        This collection of recipes is just a small sampling of the vast array available. They cover a broad selection from
the surprisingly simplistic to the confusingly complex. This collection of recipes should provide a good base for everything
from a simple home-cooked meal for one to an elaborate dinner party for the CEO of the company.


        Meal planning can be intimidating for beginning cooks. Take a few minutes to organize your recipes and read
through this article to help you begin, and soon meal planning will be second nature.


        Plan meals to meet your family's nutrition needs. The old way of planning meals was the Basic Four: Meats,
Vegetables and Fruit, Grains, and Dairy. On January 12, 2005, the FDA released a New Food Pyramid, with some
changes. The changes aren't significant, except for stressing exercise and increasing the number of fruits, vegetables,
and whole grains that you should eat every day.


        Meals used to be planned around a chunk of protein, plus a starch like potatoes or rice, a vegetable like green
beans, and a glass of milk. Today, meat is considered more of a condiment or flavoring, and diets should be based more
on grains, fruits and vegetables. That doesn't mean you can't have a steak or fish fillet for dinner! It just means that you
should add more whole grain breads, pastas, vegetables, fruits, rice, and cereals, and either reduce the amount of meat
served or vary the type. To begin, here are three key words you should remember every time you plan a meal: color,
temperature and texture. The meals you plan should be full of color, the recipes should vary in temperature, and include
textures from smooth to crunchy.


        First, choose 10-20 recipes that you know you can make and that your family likes. Then consider texture,
temperature, and color when visualizing your full dinner plate. Color is probably the most important consideration to think
about in meal planning. Nutritionists advise making your plate look like a painter's palette. The more different colors on
your plate, the more varied and healthy your diet will be. Temperature and texture should be varied to add interest and
make the meal more pleasing to the palate. Choose some cold foods, some served at room temperature, and some hot.
Crisp, crunchy, smooth, chunky, and tender are all textures you should think about.


        As long as you make your dinner plate colorful you can generally be assured that you are eating enough fruits
and vegetables and your meals are balanced. Vary texture by adding chewy breads, crunchy grains, and smooth, tender
pasta and rice to help add the essential servings of grains. And vary temperatures to help stimulate appetite and make
your meals more interesting.


        Here are a few more things to consider when planning meals. Check what is on sale in your grocery store and
plan meals around those items. You can also stock up on good buys and freeze them, well wrapped with the date marked,
to help you plan future meals. What's in Your Pantry? The foods you store are those you know your family likes. Find new
recipes that use these ingredients and you will be able to gradually introduce different foods and flavors and expand their
tastes. If your family loves meat and potatoes, find ways to get more fruits and vegetables into their diet. Serve a smaller
portion of meat and make up the difference with a big salad, toasted rolls, or rice pilaf. Begin with a favorite recipe, serve
                                   Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                           Feasting For Fun                                                     3
smaller portions of it, and add other nutritious foods to fill the dinner plate. Don't forget seasonal produce! Not only is
seasonal produce a better buy, but fruits and vegetables taste better when in season. Local produce may also retain more
nutrients because they aren't shipped over long distances. Patronize farmer's markets and produce stands when possible
for great value, taste, and nutrition.


         When planning a meal for a dinner party, you need to think about not only the number and tastes of your guests,
but also the food preparation time needed and the visual presentation of the food. The main difference between meals
served at home and those served in five-star restaurants is presentation. The most common reason most people don't go
through that extra effort at home is the number of dirty dishes it can generate. However, for those willing to put forth that
tiny bit of extra effort the results can be spectacular.


        The steps are simple; just select your menu based on not only the complementary flavors and textures of each
entree, but also the contrasting colors and shapes of each piece of culinary artwork. Either take the time to arrange each
individual's meal artfully on the dish or plate each entrée separately for dramatic effect. When hosting a dinner party,
what usually works best is to arrange each dish on its own serving platter as though it was a piece of visual art.
        Other tips include things like when serving anything that includes toothpicks or skewers, be sure to include an
obvious place to dispose of those non-edible items after the food has been consumed. One easy way to do this is to stick
one into a cleaned melon that holds the dip or sauce for the skewered items. Another idea is to provide individual
servings of sauces, dressings, or dips in small custard cups. If you are serving a meal one course at a time, remember
that you will need someone who stays in the kitchen to oversee timing and dish retrieval.




                                   Recipes Compiled by Dame Katrin Kött Karlsdöttir
4                                                       Feasting For Fun

                                       Table of Contents:
    INTRODUCTION ............................................ 2  Baked Stuffed Eggplant............24
                                                                 Beefy Nachos Deluxe ...............24
    TABLE OF CONTENTS: ................................ 4
                                                                 Biscuit Appetizers .....................25
    BREAKFAST FOODS:.................................. 15        Bite Size BBQ Meatballs .........25
          Biscuit Breakfast Ring ............. 15                Bit of Brie ..................................25
          Breakfast Apple Sausage Ring 15                        Broccoli & Cheese Appetizers .25
          Breakfast Bars .......................... 15           Cheddar Artichoke Snacks .......25
          Breakfast Biscuit ...................... 16            Cheerios Party Mix ...................26
          Breakfast Biscuit Bake ............ 16                 Cheese & Tomato Appetizer ....26
          Breakfast Biscuits & Gravy ..... 16                    Cheese Cracker Appetizer ........26
          Breakfast Bread ........................ 16            Chex Party Mix .........................26
          Breakfast Brown Sausage ........ 16                    Cinnamon-Roasted Almonds ...26
          Breakfast Burrito ...................... 16            Cold Cut Appetizers .................26
          Breakfast Casserole.................. 17               Corned Beef Appetizers ...........27
          Breakfast Eggs ......................... 17            Crab Stuffed Mushrooms .........27
          Breakfast Fruit Delight ............ 17                Crab Puffs ..................................27
          Breakfast Funnel Cake ............. 17                 Cranberry Bruschetta ................28
          Breakfast in a Bag .................... 17             Creamy Chocolate Caramels ....28
          Breakfast Pizza ......................... 17           Crescent Bacon Cheese Tarts ...28
          Breakfast Quiche ...................... 18             Crispy Tortilla Bites .................29
          Breakfast Rolls ......................... 18           Crunchy Chicken Bits...............29
          Breakfast Sandwich ................. 18                Deviled Eggs .............................29
          Breakfast Sausage Casserole ... 18                     Deviled Clam Appetizers .........29
          Breakfast Strata ........................ 18           Easy Hors D'Oeuvre Balls ........30
          Breakfast Strata Casserole ....... 18                  Egg and Bacon Appetizers .......30
          Cinnamon Bun Focaccia.......... 19                     Egg Salad Cheese Spread .........30
          Cinnamon Rolls........................ 19              Egg Salad English Muffins ......30
          Crescent Quiche ....................... 20             Garden Fresh Appetizers ..........30
          Crescent Roll Breakfast Bake . 20                      Gold Dust Appetizer Loaf ........31
          Easy Breakfast Casserole ........ 20                   Granola Bars .............................31
          Ham Roll Ups ........................... 20            Granola Snack Bars ..................31
          Hash Brown Casserole ............. 20                  Ham and Cheese Party Loaf.....32
          Mountain Man Breakfast ......... 20                    Ham (or Dried Beef) Wraps .....32
          Rice for Breakfast .................... 21             Hanna's Spinach Appetizers .....32
                                                                 Hot Bacon Appetizers...............32
    APPETIZERS & SNACKS: .......................... 21
                                                                 Kielbasa Appetizer....................33
          Appetizer Rounds..................... 21               Lit'l Smokies With Bacon ........33
          Artichoke and Crabmeat                                 Lit'l Smokies Mummy Dogs ....33
          Triangles ................................... 22       Mushroom Cheese Appetizers .33
          Artichoke Appetizer Squares .. 22                      Nachos .......................................33
          Bacon Cheddar Deviled Eggs . 22                        Nutella Banana Disks ...............34
          Bacon Cheese Appetizers ........ 23                    Nutty Granola Bars ...................34
          Bacon Pineapple Appetizer ..... 23                     Olive Ham & Cheese Rolls ......34
          Bacon Tomato Minis ............... 23                  Parmesan Appetizers ................34
          Bacon Wrapped Wieners ......... 23                     Party Rye Appetizers ................34
          Baked Cheese Olives ............... 23                 Pecan Snack ..............................35
          Baked Cream Cheese Appetizer                           Pepperoni Crisps .......................35
          ................................................... 24 Pepperoni 'n' Cheese Crescents 35
                             Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                          Feasting For Fun                                                      5


            Pizza Dippers............................ 35                       Special Party Punch ..................46
            Ripe Olive Rye Appetizers ...... 36                                Strawberry Daiquiri ..................46
            Sausage Snacks ........................ 36                         Strawberry Punch......................46
            Sesame Stick Snacks ................ 36                            Three Fruit Punch .....................47
            Spinach-Cheese Bagel Bites.... 36                                  Throat Soothing Tea .................47
            Steak Teriyaki Bites ................. 37                          Tropical Punch ..........................47
            Toasted Almond Party Spread 37                                     Wedding Punch .........................47
            Trail Mix ................................... 37                   Wine Mulls ................................47
            Watermelon Ship Fruit Salad .. 37                                  Mulled Wine: ............................47
SPREADS........................................................ 38   MAIN COURSE DISHES:.............................48
            Almond Butter Spread ............. 38                       BEEF ...................................................48
            Cheese Herb Spread ................. 38                         Beef and Bean Burritos ............48
            Garlic Butter Spread ................ 38                        Beef & Broccoli with Garlic ....48
            Herb Butter Spread .................. 38                        Beef & Cheese Pie ....................49
            Honey Butter Spread ................ 39                         Beef and Sausage Roll ..............49
            Honey & Apple Butter Spread 39                                  Beef Burrito...............................50
            Hot Buttered Red Spread ......... 39                            Beef Fajitas................................50
            Parsley Herb Spread................. 39                         Beef Fondue ..............................51
            Peanut Butter Spread ............... 39                         Beef Jerky ..................................51
            Pineapple Cream Cheese Spread                                   Beef Oriental .............................52
            ................................................... 40          Beef Pie .....................................52
            Two Party Spread ..................... 40                       Beef Stew with Fresh Herbs.....53
BEVERAGES ................................................. 40              Beef Stroganoff .........................53
                                                                            Beef Tacos al Carbon ...............54
            Cappuccino Mix ....................... 40                       Chinese Beef with Snow Peas..55
            Champagne Punch ................... 40                          Colcannon Corned Beef Soup ..55
            Champagne Fruit Punch .......... 41                             Corned Beef & Cabbage ..........56
            Egg Nog Smoothie ................... 41                         Cowboy Beef & Beans .............56
            Ginger Ale ................................ 41                  Danish Meatballs & Sauce .......56
            Glogg ........................................ 42               Dolmathas..................................57
            Homemade Coco Mix .............. 43                             Flank Steak in Port Marinade...57
            Hot Mulled Wine ..................... 43                        Garlic Prime Rib .......................58
            Irish Coffee ............................... 43                 Gravy Steaks .............................58
            Mint Iced Tea ........................... 43                    Hamburger Pie ..........................58
            Mint Julep Punch ..................... 43                       Hamburger Soup .......................59
            Mocha Coffee ........................... 44                     Hamburger Steak & Gravy.......59
            Mocha Frappachino ................. 44                          Hearty Non-perishables Stew...59
            Moroccan Mint Tea ................. 44                          Hungarian Beef Goulash ..........59
            Mulled Cider ............................ 44                    Lasagna ......................................60
            Mulled Cider Cups ................... 45                        Liver and Onions ......................60
            Open House Punch ................... 45                         Mandarin Beef ..........................60
            Party Punch............................... 45                   Meat Loaf & Red Wine Glaze .61
            Peppermint Eggnog.................. 45                          Mini Beef Wellingtons .............61
            Persian Mint Tea ...................... 45                      Pan-Fried Flank Steak ..............62
            Root Beer .................................. 45                 Pepper Steak Stir Fry ................62
            Southern Mint Julep ................. 46                        Plain Corned Beef & Cabbage .63


                              Recipes Compiled by Dame Katrin Kött Karlsdöttir
6                                                   Feasting For Fun


        Salisbury Beef .......................... 63             CORNISH HENS ...................................81
        Salisbury Steak & Gravy ......... 63                          Batter Fried Cornish Hens ........81
        Stuffed Bell Peppers ................ 64                      Cornish Hens Au Champagne ..82
        Stuffed Peppers ........................ 64                   Cornish Hens with Barley ........82
        Swedish Meatballs ................... 65                      Cornish Hens Marsala ..............82
        Sweet & Sour Meatballs .......... 65                          Grill Rock Cornish Hens ..........83
        Veal Scaloppine ....................... 66                    Fast ' n' Fancy Cornish Hens ....83
    CHICKEN ............................................ 66           Lemon BBQ Cornish Hens ......83
        Aloha Chicken Salad ............... 66                        Roast Cornish Hens ..................83
        Baked "Fried" Chicken ............ 66                         Stuffed Cornish Hens ...............83
        Caribbean Chicken ................... 67                      Wild Rice & Cornish Hens ......83
        Cajun Gumbo ........................... 67               CRAB ..................................................84
        Chicken & Apples .................... 68                      Asian Crab Salad ......................84
        Chicken & Dumplings ............. 68                          Asparagus and Crab Quiche .....84
        Chicken Adobo......................... 68                     Cheddar and Crab Casserole ....84
        Chicken Brest Hawaiian .......... 68                          Crab Salad .................................84
        Chicken Cacciatore .................. 69                      Crab Stuffed Snow Peas ...........85
        Chicken Cordon Bleu .............. 70                         Crab with Avocado ...................85
        Chicken Empanadas ................. 70                        Nori Crab Rolls .........................85
        Chicken Enchilada ................... 70                      Quick Crab Cakes .....................85
        Chicken Marsala with Pancetta71                          COD ....................................................86
        Chicken Noodle Soup .............. 72                         Grilled Lemon Cod ...................86
        Chicken Parmesan .................... 72                 D UCK ..................................................86
        Chicken Piccata ........................ 73                   Braised Duck .............................86
        Chicken Piccata & Artichoke .. 74                             Duck a L'orange ........................86
        Chicken Pie............................... 74                 Honeyed Duck ..........................86
        Chicken Fettuccini Alfredo ..... 74                           Roast Duck ................................87
        Chicken (Lemon & Rosemary) 74                                 Roast Wild Duck .......................87
        Chinese Lemon Chicken.......... 75                       ELK .....................................................88
        Cordon Bleu Casserole ............ 76                         Elk Kebabs ................................88
        Easy Chicken Pot Pie ............... 76                       Melt-in-Your-Mouth Elk Steak88
        Fajita Quesadilla ...................... 76              GOAT ..................................................88
        Flautas ....................................... 77            Goat in sauce .............................88
        Garlic Lemon Chicken ............. 77                         Marinated Goat Ribs.................89
        Grilled Lemon Chicken ........... 77                          Roasted Goat .............................89
        Hawaiian Haystacks ................. 78                  GOOSE ................................................89
        Huli Huli Chicken .................... 78                     Golden Goose............................89
        Lemon Chicken ........................ 78                     Goose Breast .............................90
        Orange Mustard Chicken ......... 79                           Roast Goose & Fruit Stuffing ..90
        Orange Pineapple Chicken ...... 79                            Roast Goose & Sage Stuffing ..90
        Prosciutto Wrapped Chicken ... 79                        LAMB ..................................................91
        Savory Grilled Chicken ........... 80                         Braised Lamb Casserole ...........91
        Smoky Bacon Chicken ............ 80                           Greek Roast Lamb ....................91
        Stuffed Chicken........................ 80                    Grilled Lamb Kebabs ...............92
        Sweet and Sour Chicken .......... 81                          Grilled Butterflied Lamb ..........92
        Sweet Chicken Bacon Wraps .. 81                               Lamb Rack ................................93



                           Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                 Feasting For Fun                                                    7


    Lamb Shanks with Butternut                                    Ham & Cheese Strata ............ 106
    Squash ....................................... 93             Honey Glazed Ham ............... 106
    Roast Leg of Lamb................... 94                       Marinated Pork Loin.............. 106
    Simple Grilled Lamb Chops .... 95                             Mustard Glazed Ham ............. 106
LOBSTER ............................................ 95           Oven Baked Pork Chops ....... 107
    Grilled Lobster ......................... 95                  Oven Baked Chops & Stuffing
    Lobster Quiche ......................... 95                   ................................................. 107
    Stuffed Lobster ......................... 95                  Pork Chops ............................. 107
OYSTERS ............................................ 96           Pork Fried Rice ...................... 107
    Oyster Bake .............................. 96                 Pork Loin ................................ 108
    Oyster Chowder ....................... 96                     Pork Loin & Bourbon Sauce . 108
    Oysters in White Wine &                                       Pork Marsala .......................... 108
    Tarragon.................................... 97               Pork Sausages ........................ 109
    Pan-Fried Oysters..................... 97                     Quiche Lorraine ..................... 109
    Scalloped Oysters with Cream                                  Sausage & Cheese Strata ....... 109
    Sauce ......................................... 97            Sausage Gravy and Biscuits .. 110
PHEASANT ......................................... 98             Stuffed Pork Tenderloin ........ 110
    Baked Pheasant and Rice......... 98                           Suckling Pig ........................... 111
    Braised Honey Pheasant .......... 98                          Sweet And Sour Pork ............ 111
    Brined Roast Pheasant ............. 98                    RABBIT ............................................ 112
    Cheesy Pheasant Casserole ..... 98                            American Rabbit .................... 112
    Grilled Pheasant ....................... 99                   Al's Rabbit .............................. 112
    Grilled Pheasant Skewers ........ 99                          Baked Rabbit .......................... 112
    Honey Roasted Pheasant ......... 99                           Baked Stuffed Rabbit ............ 112
    Pheasant in Mushroom Sauce 100                                BARBECUED RABBIT ....... 113
    Pheasant In Mustard Sauce.... 100                             Cinnamon Rabbit ................... 113
    Pheasant Stroganoff ............... 100                       Crunchy Herbed Rabbit ......... 113
    Pheasant Under Glass ............ 101                         Country Style Rabbit ............. 113
    Pheasant With Rice In Foil .... 101                           Fricasseed Rabbit ................... 114
    Roast Pheasant ....................... 102                SALMON ........................................... 114
    Skillet Pheasant And Rice ..... 102                           Baked Salmon ........................ 114
PORK ................................................ 102         Creamy Salmon Pasta ............ 114
    Asparagus and Bacon Fondue102                                 Lemon Dill Salmon ............... 115
    Bacon and Cheese Quiche ..... 103                             Lemon Garlic Salmon............ 115
    Bacon Stuffed Avocados ....... 103                            Poached Salmon ..................... 115
    Bacon-wrapped Pork Roast ... 103                              Salmon Spread ....................... 115
    Bean and Sausage Casserole . 103                              Seared Salmon ....................... 115
    Coney Island Hot Dogs and                                     Smoked Salmon ..................... 116
    Sauce ....................................... 104             Salmon with Wine ................. 116
    Corn Dogs ............................... 104             SANDWICHES ................................... 117
    Dream Delight Pork Chops ... 104                              All-American Cheese Burger 117
    Fast Hawaiian Ham ................ 105                        American Grilled Cheese ...... 117
    German Sausage ..................... 105                      Amelia's Italian Pork Pita
    German Sausage Balls ........... 105                          Pockets.................................... 117
    Grilled Pork ............................ 105                 Backyard Barbeque Burgers . 117
    Ham & Cheese Rolls.............. 105                          Baked Beans Queso-Dillas .... 118



                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
8                                                Feasting For Fun


    Bacon & Eggs Crescent                                         Mini Crab Tostadas ............... 129
    Sandwich ................................ 118                 Mini Monte Cristo Sandwiches
    Bacon 'n' Egg Salad Sandwiches                                ................................................. 129
    ................................................. 118         Monte Cristo Sandwiches...... 130
    Biscuit Burgers and Fries ...... 119                          Monumental Muenster Melt.. 130
    Black Olive Hamburgers ....... 119                            Muffulettas ............................. 130
    Blue Cheese Burgers .............. 119                        Panini ...................................... 130
    Brats in a Hot Tub .................. 120                     Pigs in a Blanket .................... 131
    Burgers Con Queso ................ 120                        Texas-Style Pork BBQ
    Caesar Sandwich .................... 120                      Sandwiches ............................. 131
    Cheese & Tuna Sandwich ..... 120                              Pork Poor Boy ........................ 131
    Chicken Muffulettas .............. 121                        Pub Sandwich......................... 131
    Chicken Salad Panini ............. 121                        Quick 'N Easy Beef Quesadillas
    Chicken Crescent Bundles..... 122                             ................................................. 132
    Chicken Quesadillas .............. 122                        Santa Fe Wraps ...................... 132
    Classic Reuben Sandwich...... 123                             Savory Chicken Squares........ 132
    Cobb Salad Pitas .................... 123                     Scrambled Egg & Chicken
    Cobb Sandwiches ................... 123                       Wraps ...................................... 133
    Cordon Bleu Wrap ................. 124                        Southwestern Roll-Ups.......... 133
    Corned Beef & BBQ Sandwich                                    Beef Steak Gyros ................... 133
    ................................................. 124         Super Sub Sandwiches .......... 134
    Creamy Egg Salad Sandwiches                                   Turkey Tarragon Pitas ........... 134
    ................................................. 124         Turkey Wraps......................... 134
    Cuban Sandwich .................... 124                       Ultimate BLT ......................... 134
    Cucumber Sandwiches........... 125                            Zesty Meatball Sandwiches... 134
    Cucumber Tea Sandwiches ... 125                           SCALLOPS ........................................ 135
    Curried Chicken Salad                                         Baked Scallops ....................... 135
    Sandwiches ............................. 125                  Bacon Scallops ....................... 135
    Egg Salad Sandwiches ........... 126                          Bay Scallops with Spinach .... 136
    Focaccia Hero Sandwich ....... 126                            Easy Breaded Scallops .......... 136
    German-Style Ham Sandwich126                                  Simple Baked Scallops .......... 136
    Goat Cheese & Watercress                                  SHRIMP ............................................ 136
    Sandwiches ............................. 126                  Asian Grilled Shrimp ............. 136
    Grilled Cheese & Bologna                                      Asparagus Shrimp Salad ....... 137
    Sandwich ................................ 127                 Barbecue Shrimp.................... 137
    Grilled Mozzarella Panini...... 127                           Chilled Shrimp Fettuccine..... 137
    Grilled Turkey Club ............... 127                       Crab-Stuffed Shrimp.............. 138
    Grilled Corned Beef Sandwiches                                Garlic Shrimp ......................... 138
    ................................................. 127         Jumbo Shrimps & Sauce ....... 138
    Ham & cheese Crescents ....... 127                            Popcorn Shrimp ..................... 138
    Healthy & Easy Tuna............. 127                          Shrimp Bisque ........................ 139
    Hoagies ................................... 128               Shrimp with Shallots ............. 139
    Homestyle Chicken Wraps .... 128                          TROUT ............................................. 139
    Italian Club Sandwich............ 128                         Fried Lake Trout .................... 139
    Mediterranean Grilled Chicken                                 Grilled Rainbow Trout .......... 140
    BLT ......................................... 128             Simple Smoked Trout ............ 140



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                  Feasting For Fun                                                           9


TUNA ............................................... 140                 Clam Chowder ....................... 150
     Cheesy Tuna and Noodles ..... 140                                   Clam Chowder with Bacon ... 150
     Crunchy Tuna Casserole ........ 140                                 Cold Spinach Soup ................ 150
     Fresh Tuna Salad .................... 141                           Cream of Artichoke Soup ...... 151
     Grilled Ahi Steaks .................. 141                           Cream of Asparagus Soup ..... 151
     Tuna Melt ............................... 141                       Cream of Mushroom Soup .... 151
     Tuna & Mushroom Casserole 141                                       Cream of Zucchini Soup ....... 152
     Tuna Noodle Casserole .......... 142                                Delicious Ham & Potato Soup
     Quick & Easy Tuna Casserole                                         ................................................. 152
     ................................................. 142               Egg Drop Soup ....................... 152
TURKEY ........................................... 143                   Gazpacho ................................ 152
     Baked Turkey Salad ............... 143                              German Potato Soup .............. 153
     Deep Fried Turkey Breast ..... 143                                  Irish Potato Soup .................... 153
     Easy Baked Turkey ................ 143                              Leek Soup ............................... 153
     Turkey and Spinach Wraps ... 143                                    Pea Soup ................................. 153
     Turkey Stir-Fry....................... 143                          Savory Pea Soup .................... 154
VENISON .......................................... 144                   Split Pea & Ham Soup........... 154
     Breaded Venison Steaks ........ 144                                 Tuscan Onion Soup ............... 154
     Burgundy Venison ................. 144                  SALADS: .......................................................155
     Fillet of Venison..................... 144
     Grilled Venison ...................... 144                          Almost Eggless Egg Salad .... 155
     Grilled Venison Backstrap .... 145                                  Asian Vermicelli Pasta Salad 156
     Slow Cooked Teriyaki ........... 145                                Asparagus Salad ..................... 156
     Venison Burgers ..................... 145                           Avocado and Asparagus ........ 156
     Venison Jerky ......................... 146                         Avocado Egg Salad ............... 156
     Venison Meatloaf ................... 146                            Avocado Salad ....................... 156
     Venison Pie............................. 146                        Bird's Nest Egg Salad ............ 157
     Venison Scallopini ................. 146                            BLT Salad Recipe .................. 157
SPICE MIXES .................................... 147                     Caprese Pasta Salad ............... 157
     All-Purpose Dry Rub ............. 147                               Carrot Salad............................ 157
     Caribbean Jerk Seasoning & Rub                                      Chicken and Macaroni Pasta
     ................................................. 147               Salad ....................................... 158
     Greek Dry Rub ....................... 147                           Cilantro Egg Salad ................. 158
     Poultry Seasoning .................. 147                            Cobb Salad ............................. 158
     Poultry Spices ......................... 147                        Cool Tuna Salad..................... 158
     Spice Rub for Pork ................. 147                            Cucumbers And Egg Salad ... 158
SOUPS .............................................. 148                 Cucumber, Tomato and Celery
     Acorn Squash Soup ................ 148                              ................................................. 158
     Baked Potato Soup ................. 148                             Greek Pasta Salad Recipe ...... 159
     Broccoli Cheese Soup ............ 148                               Easy Pasta Salad .................... 159
     Black Bean Soup .................... 149                            Grape Salad ............................ 160
     Broccoli and Potato Soup ...... 149                                 Greek Salad From Crete ........ 160
     Broccoli-Cauliflower Cheese                                         Ham and Macaroni Pasta Salad
     Soup ........................................ 149                   ................................................. 160
     Cheesy Potato Ham Chowder 149                                       Ham Salad .............................. 160
     Chicken Soup ......................... 150                          Healthy Pesto Pasta Salad ..... 160
                                                                         Hearts Of Palm Salad ............ 161


                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
10                                                Feasting For Fun


     Hearts Of Palm With Avocado                                        Thousand Island Dressing ..... 168
     ................................................. 161              Vinaigrette .............................. 169
     Layered Salad ......................... 161             BREADS:.......................................................169
     Lemmon Salad (period) ......... 162
     Macaroni Egg Salad ............... 162                          Creating Bread Shapes .............. 171
     Mandarin Orange Salad ......... 162                                Amish Friendship Bread........ 173
     Mandarin Spinach w/                                             (Starter) ...................................... 173
     Caramelized Walnut .............. 162                           (Bread) ........................................ 173
     Muffalatta Olive Salad ........... 162                             Bacon Corn Muffins .............. 173
     Mushroom and Avocado Salad                                         Baked Garlic Croutons .......... 173
     ................................................. 163              Banana Bread ......................... 173
     Potato Salad ............................ 163                      Basic Bread ............................ 174
     Raisin and Carrot Salad ......... 163                              Black Forest Pumpernickel ... 175
     Spaghetti Salad ....................... 163                        Caraway Rye Bread ............... 175
     Yummy Tuna Salad ............... 164                               Cheesy Bread ......................... 175
 SALAD DRESSINGS .......................... 164                         Cheesy Garlic Bread .............. 176
     Asian Ginger Dressing ........... 164                              Country Rye Bread ................ 176
     Bacon Dressing ...................... 164                          Crescents ................................ 176
     Basic Mayonnaise with                                              Crescent Roll Cheese Stolen . 177
     Variations ............................... 165                     German Bread ........................ 177
     Basil Vinaigrette Dressing..... 165                                German Corn Bread ............... 178
     Blue Cheese Dressing ............ 165                              German Christmas Bread ...... 178
     Blue Cheese Garlic Dressing. 165                                   German Rye Bread ................ 178
     Buttermilk Dressing ............... 165                            Ginger Bread for Houses ....... 179
     Cobb Salad Dressing .............. 165                             Hawaiian Zucchini Bread ...... 179
     Creamy Italian Dressing ........ 166                               Honey Oat Bread ................... 179
     Creamy Garlic Italian Dressing                                     Light Rye Bread ..................... 180
     ................................................. 166              Pumpkin Pecan Spice Bread . 181
     Curry Mayonnaise .................. 166                            Stuffed French Rolls .............. 181
     Easy Caesar Dressing ............ 166                              Time-Out Cheese Bread ........ 181
     French Dressing ..................... 166                          Toasted Stuffed Brown Rolls 181
     Garlic and Basil Vinaigrette .. 166                     SIDE DISHES: ..............................................182
     Herbed Mayonnaise ............... 167                        Some Handy Side Dish Tips ...... 182
     Honey Garlic Vinaigrette ...... 167                        CHEESE D ISHES: .............................. 182
     Honey Mustard Dressing ....... 167                             American Mozzarella ............ 182
     Italian Salad Dressing ............ 167                        Baked Brie & Roasted Garlic 183
     Parmesan Salad Dressing ...... 167                             Cheese Fondue ....................... 184
     Pesto Mayonnaise .................. 167                        Cheese Truffle Balls .............. 185
     Ranch Dip or Dressing Mix... 167                               Cream Cheese ........................ 185
     Ripe Olive Salad Dressing .... 168                             Farmer's Cheese ..................... 185
     Salad Dressing ........................ 168                    Feta Cheese Crepes ................ 186
     Simple Dressing ..................... 168                      Garlic Cheese Ball ................. 186
     Southwestern Salad Dressing 168                                Hot Bacon Cheese Spread ..... 186
     Soy Sauce Mayonnaise .......... 168                            Mozzarella Sticks................... 186
     Smoked Paprika Vinaigrette.. 168                               Party Cheese Ball ................... 186
     Sweet Red Dressing ............... 168                         Sausage con Queso Dip ......... 186


                         Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                  Feasting For Fun                                                  11


    Swiss Fondue.......................... 187                 VEGETABLE D ISHES ........................ 198
FRUIT D ISHES .................................. 187               All-American Potato Salad ... 198
    Apples with Pecans & Raisins                                   Aloha Sweet Potatoes ............ 198
     ................................................. 187         Artichokes Preparation .......... 198
    Apricot Gems ......................... 187                     Artichoke & Cheese Bruschetta
    Banana Fruit Salad ................. 187                       ................................................. 199
    Congealed Ambrosia Salad ... 188                               Artichoke Benedict ................ 200
    Fast Fruit Salad ...................... 188                    Artichoke Frittata ................... 200
    Fresh Fruit Bowl .................... 188                      Artichoke Hearts with Crab .. 200
    Frozen Fruit Salad .................. 188                      Artichoke Salad...................... 201
    Frozen Orange Soufflés ......... 188                           Artichokes with Cheese ......... 201
    Fruit Kabobs ........................... 189                   Asparagus & Grilled Shiitake 202
    Fruit Salad Mold .................... 189                      Asparagus Frittata .................. 202
    Gingered Melon ..................... 189                       Asparagus Quiche .................. 202
    Grilled Banana Kabobs .......... 190                           Baby Artichokes .................... 202
    Grilled Strawberry Kabobs .... 190                             Baby Carrots .......................... 203
    Poached Peaches With Honey                                     Baby Lima Bean Soufflé ....... 203
     ................................................. 190         Baby Lima Beans in Cream .. 203
    Pretzel Salad ........................... 191                  Bacon stuffed Avocados........ 203
    Waldorf Salad ......................... 191                    Bake-Ahead Stuffed Potatoes 204
    Watermelon Cubes ................. 191                         Baked Acorn Squash ............. 204
    Watermelon Salad .................. 191                        Baked Acorn Squash Bacon .. 204
RICE DISHES .................................... 192               Baked Artichokes................... 204
    Apple Harvest Rice ................ 192                        Baked Brussels Sprouts ......... 205
    Duck Fried Rice ..................... 192                      Baked Garlic Mushrooms...... 205
    Plain Fried Rice ...................... 192                    Baked Spinach with Cheese .. 206
    Red Beans and Rice ............... 193                         Baked Stuffed Mushrooms .... 206
    Shrimp Fried Rice .................. 193                       Barbequed Onion Wrap-Ups . 206
    Spanish Rice Recipe .............. 194                         Browned Butter Smashed
    Wild Rice Casserole............... 194                         Potatoes .................................. 206
PASTA D ISHES ................................. 194                Basic Black Eyed Peas .......... 206
    Asparagus Pasta Salad ........... 194                          Beans and Greens .................. 207
    Eggplant Pasta ........................ 195                    Black Beans............................ 207
    Fettuccine Alfredo ................. 195                       Black Beans & Corn .............. 207
    Macaroni and Cheese ............. 195                          Boiled Turnips ....................... 208
    Macaroni With Green Peas.... 195                               Braised Leeks ......................... 208
    Quick and Dreamy Pasta ....... 196                             Brie and Brussels ................... 208
    Quick Mediterranean Pasta ... 196                              Broccoli & Cauliflower ......... 208
STUFFING'S ...................................... 196              Broccoli Casserole ................. 209
    Basic Cornbread Dressing ..... 196                             Broccoli Rice Casserole ........ 209
    Giblet Dressing....................... 196                     Butter Beans with Chicken.... 209
    Orange Bread Stuffing ........... 197                          Butternut Squash Bake .......... 209
    Slow Cooker Dressing ........... 197                           Candied Sweet Potatoes ........ 209
    Stove-Top Dressing ............... 197                         Cheddar & Bacon Strata ........ 210
    Yellow Squash Dressing Recipe                                  Cheese Spinach Bake ............ 210
     ................................................. 198         Cheese-Filled Zucchini.......... 210



                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
12                                          Feasting For Fun


     Classic Baked Acorn Squash. 211                               Rolled Stuffed Eggplant ........ 223
     Corn Chowder ........................ 211                     Sautéed Baby Artichokes ...... 224
     Couscous-stuffed Artichokes 212                               Roman Artichokes ................. 224
     Creamy Green Beans ............. 212                          Roman Eggplant .................... 224
     Creamy Beans & Shrooms .... 213                               Sautéed Zucchini.................... 225
     Creamy Spinach ..................... 213                      Spinach Cheese Fritters ......... 225
     Easy Brown Sugar Carrots .... 213                             Spinach Tart (period) ............. 225
     Eggplant Parmesan................. 213                        Spud And Spinach Casserole 226
     Eggplant Scallop .................... 214                     Stuffed Acorn Squash ............ 226
     Egg Rolls ................................ 214                Stuffed Baked Potatoes ......... 226
     Focaccia-stuffed Artichokes .. 214                            Stuffed Mushroom Caps........ 227
     French Fried Artichoke .......... 215                         Stuffed Zucchini .................... 227
     Fried Asparagus ..................... 215                     Succotash ................................ 227
     Fried Green Tomatoes ........... 215                          Tex Mex Strata ....................... 227
     Fried Zucchini ........................ 215                   Vegetable Kabobs .................. 228
     Garlicky Baked Butternut ...... 216                           Vegetarian Stuffed Grape Leaves
     Garlic Roasted Potatoes ......... 216                         ................................................. 228
     Glazed Carrots ........................ 216                   Vegetarian Quiche ................. 229
     Gourmet Sweet Potatoes........ 216                            Warm Spinach and Bacon Cob
     Green Bean Bake ................... 216                       Loaf ......................................... 229
     Green Bean Casserole ............ 217                         Yellow Squash Casserole ...... 230
     Green Beans in Garlic Sauce . 217                             Zucchini Quiche ..................... 230
     Grilled Artichokes .................. 217         SAUCES: .......................................................230
     Grilled Asparagus .................. 217
     Grilled Corn on the Cob ........ 218                          Alfredo Sauce......................... 231
     Grilled Eggplant ..................... 218                    Bar-B-Cue Sauce ................... 231
     Grilled Leeks .......................... 218                  Béarnaise Sauce ..................... 231
     Grilled Zucchini ..................... 218                    Black Jack Barbecue Sauce ... 231
     Hash Brown Quiche ............... 218                         Brown Gravy .......................... 231
     Home Fries ............................. 219                  Chicken Gravy ....................... 232
     Honey Carrots ........................ 219                    Chilli Con Carne .................... 232
     Italian Eggplant ...................... 219                   Chinese Brown Sauce ............ 232
     Mandarin Spinach .................. 220                       Classic Pesto .......................... 232
     Marinated Mushrooms ........... 220                           Cocktail Sauce ....................... 232
     Miniature Artichoke Tarts ..... 220                           Dijon Glaze with Pineapple .. 232
     Mushroom Fondue ................. 220                         Drawn Butter .......................... 233
     Mushroom Quiche ................. 221                         Easy No Cook Barbecue Sauce
     Mushrooms & Leeks (period) 221                                ................................................. 233
     Party Artichokes ..................... 221                    Enchilada Sauce ..................... 233
     Potato Skins ............................ 221                 Garlic Pepper Sauce............... 233
     Refried Beans ......................... 222                   Garlic Sauce ........................... 233
     Roasted Baby Carrots ............ 222                         Hollandaise Sauce .................. 233
     Roasted Garlic ........................ 222                   Ham and Red Eye Gravy ....... 233
     Roasted Garlic Bulbs ............. 223                        Mint Sauce ............................. 234
     Roasted Olives ....................... 223                    Mushroom Sauce ................... 234
     Roasted Potatoes .................... 223                     Normandy Sauce .................... 234
                                                                   Old-Fashioned Giblet Gravy . 234


                    Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                              Feasting For Fun                                                    13


            Rancher's Steak Sauce ........... 234                                Candy Coated Pecans ............ 246
            Savory Grilled Chicken ......... 235                                 Cappuccino Caramels ............ 246
            Southern Sausage Gravy........ 235                                   Butter Tart Squares ................ 246
            Spaghetti Sauce ...................... 235                           Caramel-Nut Popcorn Crunch246
            Tarragon Sauce....................... 235                            Caramel Pecan Treasures ...... 247
            Teriyaki Sauce ........................ 235                          Caramels ................................. 247
            Tomato Gravy ........................ 236                            Caramel Sauce ....................... 247
            Turkey Gravy ......................... 236                           Cashew-Butter Cookies ......... 248
            White Sauce ............................ 236                         Chewy Chocolate Cookies .... 248
DIPS: ............................................................. 237          Cappuccino Sundaes .............. 248
                                                                                 Caramel Fondue ..................... 248
            Anchovy and Garlic Dip ........ 237                                  Cherry Pie ............................... 249
            Asian Dipping Sauce ............. 237                                Chocolate Buttercream Frosting
            Casanova's Dip ....................... 237                           ................................................. 249
            Creamy Thai Dip .................... 237                             Chocolate Caramels ............... 249
            Dill Dip ................................... 238                     Chocolate Chip Oatmeal Cookies
            Eggplant Dip .......................... 238                          ................................................. 249
            Fennel Cucumber Salsa ......... 238                                  Chocolate-Filled Crescents ... 250
            Honey Mustard Dip ............... 238                                Chocolate Mini Chip Holiday
            Satay Dip: ............................... 238                       Cookies ................................... 250
            "Ship's Ahoy!" Dip ................ 239                              Chocolate Orange Tea Drops 251
            Southwest Salsa...................... 239                            Chocolate Streusel Coffeecake
            Spinach Artichoke Dip .......... 239                                 ................................................. 251
            Spinach Artichoke 3 Cheese . 239                                     Chocolate, Toffee & Coconut
            Sweet and Sour Sauce ............ 239                                Squares ................................... 251
            Ranch Dip Mix ....................... 240                            Chocolate and Caramel Apples
            Layered Bean Dip .................. 240                              ................................................. 252
DESERTS: .................................................... 240                Chocolate Chip Divinity........ 252
            Apple Butter ........................... 241                         Chocolate Fondue .................. 252
            Apple Pie ................................ 241                       Chocolate Fudge .................... 252
            Apple Strudel.......................... 241                          Chocolate Mints ..................... 253
            Baked Apple On The Grill .... 242                                    Chocolate Praline Layer Cake
            Bagel Smiles ........................... 242                         ................................................. 253
            Banana Cream Pie .................. 243                              Cinnamon-Sugared Oatmeal-
            Banana-Oat Drop Cookies..... 243                                     Raisin Cookies ....................... 253
            Banana Pudding ..................... 243                             Classic Butter Cookies .......... 254
            Banana Smoothie ................... 243                              Creamy Peach Pie .................. 254
            Basic Divinity ......................... 243                         Crunchy Ice Cream Cake ...... 254
            Basic Honey Taffy ................. 244                              Dark Chocolate Marshmallow
            Best Coffee Cake ................... 244                             Fudge ...................................... 254
            Bonbon Cookies ..................... 244                             Decadent Peanut Butter Cookies
            Butterfinger S'mores .............. 245                              ................................................. 255
            Butterfinger Cake ................... 245                            Donuts..................................... 255
            Butterfinger Cookies .............. 245                              Double Fudge ......................... 255
            Butterscotch Nut Fudge ......... 245                                 Easy Caramel Apples ............ 256
            Butterscotch Fudge ................ 245                              Easy Crescent Danish Rolls .. 256



                                Recipes Compiled by Dame Katrin Kött Karlsdöttir
14                                                Feasting For Fun


     Easy Bake Toffee ................... 256                          Strawberry & Banana Smoothie
     English Toffee Popcorn Bars 257                                   ................................................. 266
     English Toffee ........................ 257                       Strawberry Mousse ................ 266
     Frankie's Microwave Toffee.. 257                                  Strawberry Smoothie ............. 267
     French Silk Pie ....................... 258                       Super Lemony Squares .......... 267
     Fresh Apple Cake ................... 258                          Texas Pralines ........................ 268
     Funnel Cakes .......................... 258                       Thin Mint Cookies ................. 268
     Granola Cookies ..................... 259                         Toffee Angel Cake ................. 269
     Holiday Peppermint Bark ...... 259                                Turtle S'Mores ........................ 269
     Honey Baked Apples ............. 259                              Velvet Chocolate Chip Cookies
     Honey Nut Iced Chocolate Chip                                     ................................................. 269
     Cookies ................................... 259                   Water and Honey Melons
     Honey Pecan Caramels .......... 259                               (Period) ................................... 269
     Indoor S'mores ....................... 260                        Whole Wheat Oatmeal Cookies
     Lemon Shortbread Cookies ... 260                                  ................................................. 269
     Marshmallow Crème.............. 260                       DESERT TOPPERS ............................ 270
     Milk Chocolate Oatmeal Cookies                                    7 Minute Frosting .................. 270
     ................................................. 260             Basic Buttercream Frosting with
     Mocha Chip Cookies ............. 261                              Variations ............................... 270
     Never Fail Divinity ................ 261                          Bavarian Cream ..................... 271
     No-Bake Cherry Chocolate                                          Chocolate Glaze ..................... 271
     Shortcake ................................ 261                    Decorator White Icing ........... 271
     Nutty Swiss Caramels ............ 262                             Fluffy Cake Frosting.............. 272
     Oatmeal Peanut Butter Cookies                                     Heavenly Hot Fudge Sauce ... 272
     ................................................. 262             Favorite Hot Fudge Sauce ..... 272
     Oatmeal Raisin Cookies ........ 262                               Low-fat Mocha Fudge Sauce 272
     Old Fashioned Taffy Pull ...... 262                               Mocha Fudge Sauce............... 272
     Old World Fudge ................... 263                           Powdered Sugar Glaze .......... 272
     Orange Divinity...................... 263                         Praline Sundae Topping ........ 273
     Peanut Brittle .......................... 263                     Royal Icing ............................. 273
     Peanut Butter Chocolate Chunk                             MEASUREMENTS CONVERSION CHART:
     Cookies ................................... 264           ......................................................... 273
     Praline Pecan Crunch ............. 264                            Liquids .................................... 273
     Pumpkin Pie ........................... 264                       Common Abbreviations ........ 273
     Ranger Cookies ...................... 264                         Oven - Other information ...... 274
     Real Pumpkin Pie ................... 265                          Fahrenheit to Celsius Conversion
     Russian Tea Cakes ................. 265                           Scale........................................ 274
     Schnecken Sweet Rolls .......... 265                              Solid Measures ....................... 275
     Simple Peach Cobbler............ 266
     Southern Cream Taffy ........... 266




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                     Feasting For Fun                                                       15

                                      Breakfast Foods:
        Breakfast is the first meal of the day. The word is a portmanteau of "break" and "fast," referencing the end
of the fast of the previous night. It is widely referred to as the most important meal of the day. Breakfast usually
consists of foods that are high in energy content.


                                                   What Should You Eat?
        Any breakfast is better than no breakfast, but try not to have doughnuts or pastries all the time. They're
high in calories, sugar, and fat. They also don't contain the nutrients a kid really needs. And if you have a doughnut
for breakfast, you won't feel full for long. Just like with other meals, try to eat a variety of foods, including:
grains (breads and cereals), protein (meats, beans, and nuts), fruits and vegetables, milk, cheese, and yogurt
Here are some breakfast ideas. First, the traditional ones: eggs, French toast, waffles, or pancakes (try wheat or
whole-grain varieties), cold cereal and milk, hot cereal, such as oatmeal or cream of wheat (try some dried fruit or
nuts on top), whole-grain toast, bagel, or English muffin with cheese, yogurt with fruit or nuts, fruit smoothie, such
as a strawberry smoothie… And now some weird (but yummy) ones: banana dog (peanut butter, a banana, and
raisins in a long whole-grain bun), breakfast taco (shredded cheese on a tortilla, folded in half and microwave; top
with salsa), country cottage cheese (apple butter mixed with cottage cheese), fruit and cream cheese sandwich
(use strawberries or other fresh fruit), sandwich - grilled cheese, peanut butter and jelly, or another favorite
leftovers (they're not just for dinner anymore!)


Biscuit Breakfast Ring                                             Breakfast Apple Sausage Ring

3 cans biscuits (not flaky kind)                                   2 lbs. loose pork sausage
1 1/2 cup light brown sugar                                        2 eggs, slightly beaten
3 sticks butter                                                    1 1/2 cup cracker crumbs or crumbled Saltines
1 1/2 tsp. cinnamon                                                1 cup apple, peeled and finely grated
1 to 1 1/2 cup chopped pecans (depending on                        1/4 cup diced onion
preference)                                                        1/4 cup milk

Preheat oven to 375 degrees F. Spray bundt cake                    Line a 1 1/2-quart ring mold with foil. Combine all
pan with Pam or equivalent.                                        ingredients and mix well. Press mixture firmly into the
                                                                   mold.
Combine butter, brown sugar, cinnamon and pecans
in saucepan.                                                       Chill for several hours, then un-mold onto a cookie
                                                                   sheet or jelly roll pan with sides. Bake for 1 hour in a
Bring to a boil, remove from heat.                                 350 degree oven.

Cut biscuits in quarters and drop in bundt cake pan.               Transfer to serving platter and fill the center of the
Pour 3/4 of the sauce over biscuit quarters.                       ring with scrambled eggs.

Cook in oven for 15-20 minutes or until golden brown.              Breakfast Bars

Remove "ring" from cake pan while still hot.                       1/2 cup butter
                                                                   3 cup miniature marshmallows
Place on plate or platter; pour remaining sauce over               1/2 cup peanut butter
the breakfast ring. Ready to serve.                                1/2 cup instant nonfat dry milk
                                                                   1/4 cup orange flavored breakfast drink
Serve like pull-apart bread.                                       1 cup raisins
                                                                   4 cup Cheerios
                                Recipes Compiled by Dame Katrin Kött Karlsdöttir
16                                                    Feasting For Fun
Melt butter and marshmallows in large saucepan over              Serve with a nice fresh fruit and you have a complete
low heat, stirring constantly.                                   meal.

Stir in peanut butter until mixed.                               Breakfast Bread

Stir in milk and breakfast drink.                                2 cup buttermilk
                                                                 1/2 cup honey
Fold in raisins and Cheerios, stirring until evenly              1/4 cup molasses
coated. Place in buttered 9 x 9 x 2 inch pan.                    2 tsp. baking soda
                                                                 1 tsp. salt
Pat evenly with buttered fingers.                                1 1/2 cup whole wheat flour
                                                                 1/2 cup wheat germ
Cool thoroughly. Cut into 1 1/2 x 1 inch bars.                   1 cup white flour
                                                                 1/4 cup raisins (opt.)
Breakfast Biscuit
                                                                 Mix buttermilk, honey, molasses, soda and salt. In
1 pkg. biscuits                                                  another bowl, combine flours and add to the above.
1/2 stick butter, melted
1/2 cup cinnamon sugar mixture                                   Stir in raisins and pour into a 9"x5"x3" loaf pan.

Cut biscuits into quarters. Place into 8-inch round              Preheat oven to 400 degrees.
baking dish. Cover with melted butter. Sprinkle
cinnamon sugar over all.                                         Turn it back to 350 degrees and bake bread 1 hour.
                                                                 Invert on rack to cool.
Bake 15-20 minutes until golden at 350 degrees. Also
may substitute grated blue cheese and melted butter.             Wait 1 day before slicing and toasting this breakfast
Great appetizer.                                                 bread. Makes 1 loaf.

Breakfast Biscuit Bake                                           Breakfast Brown Sausage

2 cans biscuits                                                  1 cup Bisquick mix
1 stick butter                                                   1/2 cup chopped apple
1 cup brown sugar                                                1 egg
1 tbsp. water                                                    Milk (check Bisquick instructions)
1/2 to 1 cup pecans                                              1/2 tsp. cinnamon
                                                                 1/2 tsp. nutmeg
Cut biscuits into quarters. Melt butter and add brown            8-12 breakfast sausage links partially fried
sugar and water.
                                                                 Grease pie plate.
Boil for 1 minute. Add pecans.
                                                                 Heat oven to 350 degrees. Mix all ingredients except
Dip or stir in biscuits and pour in greased baking pan.          sausage. Pour into pie plate. Evenly place sausage
                                                                 links on top.
Bake at 350 degrees until light brown.
                                                                 Bake at 350 degrees for 35 minutes. Check to see if
Good for company breakfast or late night snack.                  more time is needed. Serves 4 to 6.
Breakfast Biscuits & Gravy                                       Breakfast Burrito

1 to 2 recipes of 100% whole wheat biscuits                      1/2 lb. smoked sausage, cubed
1 recipe white sauce                                             1 med. onion, diced
Topping of your choice: grated cheese                            1 med. bell pepper, diced
Chopped boiled eggs                                              1 tomato, diced
Crumbles crisp breakfast strips                                  1 tbsp. garlic, minced
Bacon bits                                                       1/2 tsp Greek seasoning
Scrambled eggs                                                   8 oz. shredded cheddar cheese
Chopped smoked turkey                                            4 eggs
Chopped prosage
                               Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                 Feasting For Fun                                                17
8 10" flour tortillas                                       4 oranges, cut into sm. pieces
                                                            1 (20 oz.) can crushed pineapple plus the juice
Sauté all ingredients except eggs and cheese on             1/4 cup sugar
medium high heat for 10 minutes. Add eggs; cook             1/2 cup water
until eggs are done.
                                                            Mix all together so sugar dissolves. Place in
Wrap in flour tortillas and                                 container and refrigerate. Serve for breakfast
add cheese.
                                                            Breakfast Funnel Cake
Fold and top with picante sauce.
                                                            2 cups Bisquick mix
Breakfast Casserole                                         1 1/3 cups milk
                                                            2 tablespoons vegetable oil
18 eggs                                                     1 egg
2 lbs hot ground sausage                                    sprinkle of cinnamon
2 small cans green chiles                                   1/2 cup sugar
shredded cheddar cheese
                                                            Mix all ingredients in a large bowl.
Spray 9x13 pan with non-stick spray. Brown sausage
with green chiles. Drain.                                   Pour some into a seasoned waffle iron and bake until
                                                            golden brown.
Scramble, in a bowl, all 18 eggs. Pour a little more
than half the eggs into the cake pan. Layer sausage         Serve with or without syrup.
on the eggs.
                                                            Breakfast in a Bag
Layer as much cheese as you want on top of the
sausage.                                                    1 paper lunch bag per person
                                                            2-3 slices bacon per person
Pour the rest of the eggs over the top.                     1-2 eggs, per person
                                                            Salt & pepper
Bake at 350F degrees until the top is brown and the
eggs are cooked.                                            Line the bottom of the lunch bag with bacon strips to
                                                            cover the bottom completely. Break the egg/eggs into
This is great for the Atkins diet.                          the bag over bacon and season.

This can be cooked in a sealable pan, placed in the         Close the bag by folding the top over 3 or 4 times and
refrigerator and then cut a piece every morning for         stab the stick through the folds and hold the bag
breakfast.                                                  about an inch above the bed of coals. In about 10 to
                                                            15 minutes (takes longer to cook in colder weather),
Breakfast Eggs                                              breakfast should be ready to eat.

                                                            Breakfast Pizza
3/4 lb. breakfast links
8 slices bread, cubed
3/4 lb. grated Cheddar cheese                               On a pizza pan spread:
2 1/2 cup milk
4 eggs, slightly beaten                                     1 tube crescent rolls, to form 1 crust
1 tsp. salt                                                 1 lb. package thawed frozen hash browns
                                                            1/2 lb. sausage, browned
Mix eggs, milk and salt. Put bread in bottom of pan,        1 cup cheddar cheese grated
then breakfast links; sprinkle cheese over and pour         4 eggs beaten well with a little milk and salt and
milk over all.                                              pepper

Bake at 350 degrees for 30 to 45 minutes.                   On top of crust place hash browns crumbles up,
                                                            spread sausage next. Make sure that both go to the
Breakfast Fruit Delight                                     edges of crust.

4 dissected grapefruit (take fruit out of the               Slowly pour eggs over top of hash browns. Then
membranes)                                                  sprinkle on the cheese all over the top.

                                Recipes Compiled by Dame Katrin Kött Karlsdöttir
18                                                 Feasting For Fun
   Bake at 350 degrees for 30 to 40 minutes. Cut in
pizza slices and serve with fruit and juice.                  Breakfast Sausage Casserole

Breakfast Quiche                                              2 pounds bulk sausage
                                                              10 slices bread (crusts removed)
1 (9-inch) pie shell                                          butter, at room temperature
1/2 lb. bulk sausage                                          2-3 cups grated cheddar cheese
1 cup grated sharp Cheddar cheese                             8 eggs
1 sm. grated onion                                            1 quart half and half
1 tbsp. flour                                                 2 teaspoons salt
1 lg. can Pet milk                                            2 teaspoons dry mustard
2 eggs
Parsley                                                       Brown sausage and drain on paper towels.

Brown sausage; drain. Place in pie shell. Sprinkle            Butter a 9x13 ovenproof baking pan. Spread butter
grated cheese, flour and onion on top.                        evenly on 6 slices of bread and layer in pan with the
                                                              buttered side facing down.
Beat eggs and milk; pour over mixture in pie shell.
Sprinkle parsley on top; bake at 350 degrees for 45           Add a layer of sausage, spreading evenly, then add a
minutes or until set.                                         layer of cheese.
Breakfast Rolls                                               Cover the sausage and cheese layer using 6 buttered
                                                              slices of bread with the buttered side facing up.
10 refrigerator biscuits
1 tablespoon butter                                           Mix together dry mustard and salt. Combine milk,
2 tablespoons sugar                                           eggs, mustard and salt.
1/2 teaspoon cinnamon
5 large marshmallows, cut in half                             Pour milk mixture over top of bread and allow to
                                                              stand overnight in the refrigerator.
Preheat oven to 375*.
                                                              The following day, bake at 350°F for 1 hour.
Melt butter in microwave for 20 seconds.
                                                              Breakfast Strata
Mix cinnamon and sugar.
                                                              8 slices of bread, crust trimmed
Cut marshmallows in half and roll in melted butter,           1/2 lb. of breakfast sausage, cooked & crumbled
then cinnamon-sugar mixture.                                  2 1/2 cup milk
                                                              4 eggs, beaten
Pat each biscuit flat. Wrap the marshmallows in               1 can of cream of mushroom soup
biscuit.                                                      4 oz. grated cheese, cheddar
                                                              4 oz. grated cheese for topping
Seal the edges of the biscuit. Do not get sugar on
edges of biscuit or it will not seal.                         Grease 9 x 13 inch pan, layer bread in bottom -
                                                              overlap if necessary.
Place in oven for 11-13 minutes or until lightly
browned.                                                      Pour mixture over bread, top with 4 ounces grated
                                                              cheese. Refrigerate overnight or 8 hours.
Breakfast Sandwich
                                                              Bake at 350 degrees for 1 hour. Let set 10 minutes
English Muffin                                                before cutting into squares. Serves 6.
Egg
Sausage Patty                                                 Breakfast Strata Casserole
Slice of cheese
Jam                                                           1 loaf whole wheat or white bread
                                                              1 lb. bulk sausage, browned
Fry Egg & sausage patty. Toast English Muffin.                1 cup shredded Monterey Jack or sharp Cheddar
Butter muffin, spread jam on muffin.                          cheese
                                                              2 cup skim milk combined with 6 eggs, beaten
Top with a slice of cheese, sausage & egg.                    1 tsp. parsley
                               Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                  Feasting For Fun                                                19
Pepper to taste
1/2 cup grated Parmesan cheese                               Combine 1/4 cup sweetener, remaining 2
                                                             tablespoons melted butter and 1 teaspoon
May trim crust or left untrimmed. Butter each slice          cinnamon. Spread over surface of dough.
with softened butter.
                                                             Sprinkle with granola, pressing lightly into dough.
Drain sausage thoroughly in paper towels or use 1            Cover pan with waxed paper and let dough rise until
pound sliced ham or 1 can diced Spam or similar              puffy, about 25 minutes.
canned luncheon meat.
                                                             Bake in preheated 375°F oven 18 to 22 minutes, until
Prepare the night before.                                    edges are golden.

Spray 9x13x2 inch pan or attractive casserole dish           Cool in pan on wire rack 5 minutes. Meanwhile, beat
with Pam or similar non-stick spray. Line bottom of          cream cheese, remaining 2 tablespoons sweetener,
pan with as many slices of bread to fit. Sprinkle            vanilla and enough milk to make a spreading
cooked sausage or layer ham slices or diced Spam             consistency.
on top of bread.
                                                             Drizzle cream cheese mixture over baked focaccia.
Sprinkle half of shredded cheese. Layer with rest of         Serve warm or at room temperature.
bread and sprinkle remaining shredded cheese. Pour
egg mixture over bread. Sprinkle parsley and pepper.         Cinnamon Rolls
Cover with foil and refrigerate.
                                                             1/4 cup warm water
Heat oven to 375 degrees. Bake Strata covered for            1/4 cup butter, melted
20 minutes.                                                  1/2 (3.4 ounce) package instant vanilla pudding
                                                             1 cup warm milk
Remove foil and sprinkle 1/2 cup of grated Parmesan          1 egg, room temperature
cheese. Continue baking uncovered until golden               1 tablespoon white sugar
brown and set when tested with toothpick. Serve hot          1/2 teaspoon salt
to hungry family for a breakfast treat.                      4 cups bread flour
                                                             1 (.25 ounce) package active dry yeast
Cinnamon Bun Focaccia                                        1/4 cup butter, softened
                                                             1 cup brown sugar
1 package (16 oz.) Pillsbury Hot Roll Mix                    4 teaspoons ground cinnamon
1/4 cup sweetener                                            3/4 cup chopped pecans
2 1/2 teaspoons ground cinnamon, divided                     1/2 (8 ounce) package cream cheese, softened
1 cup very hot tap water                                     1/4 cup butter, softened
1 egg, slightly beaten                                       1 cup confectioners' sugar
1/4 cup sweetener                                            1/2 teaspoon vanilla extract
5 tablespoons melted butter, divided                         1 1/2 teaspoons milk
3/4 cup dried cranberries
1 cup reduced fat granola cereal                             In the pan of your bread machine, combine water,
4 ounces reduced fat cream cheese, softened                  melted butter, vanilla pudding, warm milk, egg, 1
2 tablespoons sweetener                                      tablespoon sugar, salt, bread flour and yeast. Set
1/2 teaspoon vanilla                                         machine to Dough cycle; press Start.
1 to 2 tablespoons 2% milk
                                                             When Dough cycle has finished, turn dough out onto
Combine hot roll mix, yeast packet, 1/4 cup                  a lightly floured surface and roll into a 17x10 inch
sweetener and 1-1/2 teaspoons cinnamon. Stir in hot          rectangle.
water, egg and 3 tablespoons melted butter.
                                                             Spread with softened butter. In a small bowl, stir
Mix until a soft dough forms. Turn out onto lightly          together brown sugar, cinnamon and pecans.
floured surface and knead in cranberries.                    Sprinkle brown sugar mixture over dough.

Continue to knead until dough is smooth and elastic,         Roll up dough, beginning with long side. Slice into 16
about 3 minutes. Shape into a ball. Cover with bowl          one inch slices and place in 9x13 buttered pan.
and let rest 5 minutes.

Spray a 15 x 10-inch baking pan. Press dough evenly
into pan.
                               Recipes Compiled by Dame Katrin Kött Karlsdöttir
20                                               Feasting For Fun
   Let rise in a warm place until doubled, about 45         Place cubed bread in casserole dish, put cooked
minutes. Meanwhile, preheat oven to 350 degrees F           sausage, bacon or ham on
(175 degrees C).                                            top. Add sharp cheese, mushrooms on top of meat.

Bake in preheated oven for 15 to 20 minutes. While          Beat eggs, milk, salt and pepper, pour over top.
rolls bake, stir together cream cheese, softened
butter, confectioners' sugar, vanilla and milk.             Let stand 5 minutes then bake at 350 until brown (35
                                                            minutes).
Remove rolls from oven and top with frosting.
                                                            Ham Roll Ups
Crescent Quiche
                                                            2 pkg. thin sliced ham
1 (8 oz.) can crescent rolls                                2 pkg. crescent rolls
1 cup shredded Cheddar cheese                               butter
1 can any cream soup (mushroom, onion, etc.)
8 eggs                                                      Unroll crescent rolls.
1 cup diced ham
2 tbsp. chopped green peppers                               Spread thinly with soft butter. Add 2 to 3 slices of
                                                            ham to each roll and bake as directed on package.
Separate crescent rolls and place in bottom of a 9 x        Serve hot.
13 cake pan.
                                                            You can make these up the night before, then just
Press over bottom and up the side to form a crust.          pop them in the oven when you get up.
Beat eggs and mix in the can of soup. Stir in green
peppers and ham.                                            Makes an easy quick breakfast.

Pour over crust. Sprinkle cheese over the top. Bake         Hash Brown Casserole
30 to 35 minutes in a 350 degree oven until crust is
brown and filling is set.                                   3 cups croutons
                                                            1 1/2 cup bulk sausage, browned and drained
Crescent Roll Breakfast Bake                                2 cup milk
                                                            1 can cream of mushroom soup
1 lg. can Pillsbury crescent rolls                          2 lb. bag frozen hash brown potatoes, thawed
1 lb. sausage, browned and drained well                     2 cup sharp Cheddar cheese, shredded
2 cup Mozzarella cheese                                     4 eggs, well beaten
4 eggs                                                      3/4 tsp. dry mustard
1/2 cup milk                                                1/2 cup milk
1 tsp. salt
1/2 tsp. pepper or to taste                                 Place croutons in 9 x 13 inch pan. Top with 1 1/2
                                                            cups of cheese and the
Press crescent rolls into the bottom of a 9x13 inch         sausage. Cover with mixture of eggs, milk and
buttered pan.                                               mustard. Refrigerate
                                                            overnight. Mix mushroom soup with milk and pour
Sprinkle with cooked sausage, then the 2 cups of            over the top. Cover the
Mozzarella cheese. Mix eggs, milk, salt and pepper.         potatoes and top with 1/2 cup cheese. Bake at 300
Pour over other ingredients.                                degrees for 1 1/2
                                                            hours or at 325 degrees for 1 hour.
Bake at 425 degrees for 15 minutes or until set. Let
stand 5 minutes before serving.                             Mountain Man Breakfast

Easy Breakfast Casserole                                    2 lbs. pork sausage
                                                            2 lbs. bacon
1 lb. sausage, bacon or ham                                 2 ½ lbs. hash browns
3/4 cup sharp cheddar cheese                                2 pkgs. Mexican 4 cheese blend
1/2 cup mushrooms & pieces                                  1 cup diced onions
5 eggs                                                      1-2 dozen eggs (2 per person)
1 3/4 cup milk                                              mushrooms (fresh or canned)
6-8 slices of bread (cubed)                                 salsa
                                                            1 cup diced green peppers
                              Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                                  Feasting For Fun                                                    21
Brown bacon in Dutch Oven; remove bacon and pour               Rice for Breakfast
off grease. Bacon can be browned in the Dutch oven
lid turned upside down on a trivet to save time, if            cup cooked rice
desired.)                                                      cup of soy milk
                                                               sultanas
Brown pork sausage and onion in Dutch oven.                    dried apricots
                                                               coconut
Add bacon and hash browns. (Optional: green                    strawberries or bananas (if you can afford them)
peppers)                                                       any fruit
                                                               maple syrup or honey
Stir frequently until hash browns have browned. Add            cinnamon
Mushrooms.
                                                               Place all ingredients into a saucepan and slowly bring
Remove from pit; smooth top of hash browns and                 just to the boil.
make pockets for eggs                                          Cooked rice will absorb some of the soy milk.
with a serving spoon. Crack an egg into each pocket
and cover with lid.                                            Slowly cook for about five minuets, stirring constantly.
                                                               Be careful not to allow it to scorch, because if it does,
Cover lid with hot coals.                                      it will be ruined!

When eggs are poached, sprinkle the cheese blend               Place into bowls and refrigerate until the next
over the top. Cover until cheese is melted, then               morning.
serve.
                                                               A nourishing, full breakfast for people who suffer milk
Salsa is optional and may be served at the table to            or wheat allergies.
be added by each person.




                                Appetizers & Snacks:
        Appetizers also called Hors d'oeuvre are food items served before the main courses of a meal. If there is
an extended period between when guests arrive and when the meal is served (for example during a cocktail hour),
these might also serve the purpose of sustaining guests during the wait. Hors d'oeuvre are sometimes served with
no meal afterward. This is the case with many reception and cocktail party events.
        Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before
sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Such appetizers might include:
Cold cuts, Crudités (raw vegetables used for dipping), Deviled eggs, Snack foods, Cheeses, Sausages and/or
Bruschetta.

         Appetizer Rounds                                      mozzarella cheese, and sliced green onions;
                                                               set aside.
         1/3 cup mayonnaise
         1/3 cup shredded cheddar cheese                       Preheat the oven to 400 degrees. In a
         1/3 cup shredded mozzarella cheese                    medium bowl mix together biscuit baking
         3 green onions, sliced                                mix, garlic powder, and boiling water.
         2 cups biscuit baking mix
         1/4 teaspoon garlic powder                            Let stand until cool; turn onto a floured
         1/2 cup boiling water                                 surface and shape into a ball. Roll out 1/8-
                                                               inch thick and cut into 2-inch rounds with a
         In a small bowl combine mayonnaise,                   floured cutter.
         shredded cheddar cheese, shredded
                              Recipes Compiled by Dame Katrin Kött Karlsdöttir
22                                        Feasting For Fun

Place 1-inch apart on un-greased baking              Bake at 375 degrees for 5 minutes. In small
sheets. Divide the topping over each round.          bowl, beat cream cheese until smooth. Add
                                                     sour cream, dill weed, salt and egg; blend
Bake for 10 to 12 minutes, or until the              well.
topping is golden brown.
                                                     Spread over partially baked crust.
Immediately remove from the baking sheet.
                                                     Top with remaining ingredients.
Artichoke and Crabmeat Triangles
                                                     Return to oven and bake an additional 13 to
1 (14 ounce) can artichoke hearts, drained           19 minutes or until edges are deep golden
16 ounces crabmeat                                   brown and center is set.
1 cup mayonnaise
1/3 cup chopped onion                                To serve, cut into squares. Serve warm or
3/4 cup grated Parmesan cheese                       cold. Store in refrigerator.
1 (12 ounce) package English muffins
Preheat oven to 375 degrees F (190                   Bacon Cheddar Deviled Eggs
degrees C).
In a medium size mixing bowl, combine                12 eggs
artichoke hearts, crabmeat, mayonnaise,              1/2 cup mayonnaise
onions, and cheese.                                  4 slices bacon
                                                     2 tablespoons finely shredded Cheddar
Mix thoroughly.                                      1 tablespoon mustard

Split each English muffin in half ,and spread        Place eggs in a saucepan, and cover with
the mixture on the cut side of the split             cold water. Bring water to a boil and
muffins. Cut each of the sliced muffins into         immediately remove from heat. Cover, and
quarters. Arrange the muffin-bites on a              let eggs stand in hot water for 10 to 12
baking sheet.                                        minutes.

Bake for 12 minutes, or until golden brown.          Remove from hot water, and cool. To cool
Serve hot.                                           more quickly, rinse eggs under cold running
                                                     water.
Artichoke Appetizer Squares

1 (8 oz.) can Pillsbury crescent dinner rolls        Meanwhile, place bacon in a large, deep
2 tbsp. grated Parmesan cheese                       skillet. Cook over medium-high heat until
2 (3 oz.) pkgs. cream cheese, softened               evenly brown.
1/2 cup dairy sour cream
1/2 tsp. dried dill weed                             Alternatively, wrap bacon in paper towels
1/4 tsp. seasoned salt                               and cook in the microwave for about 1
1 egg                                                minute per slice.
1/3 cup chopped green onions
1 (14 oz.) can artichoke hearts, drained and         Crumble and set aside.
chopped
1 (2 oz.) jar diced pimiento, drained                Peel the hard-cooked eggs, and cut in half
                                                     lengthwise.
Heat oven to 375 degrees.
Unroll dough into long rectangle in un-
                                                     Remove yolks to a small bowl. Mash egg
greased 13 x 9 inch pan; seal perforations.
                                                     yolks with mayonnaise, crumbled bacon and
Press over bottom and 1/2 inch up sides to
                                                     cheese. Stir in mustard.
form crust.

Sprinkle with Parmesan cheese.                       Fill egg white halves with the yolk mixture
                                                     and refrigerate until serving.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                        23

Bacon Cheese Appetizers                                 Separate each biscuit into 2 or 3 thinner
                                                        biscuits each.
8 slices bacon, cut in half
1/2 lb. Cheddar cheese, sharp                           Lay each biscuit over top of mini-muffin cup.
Dash cayenne pepper                                     Using the mini tart shaper press each biscuit
8 cherry tomatoes, halved                               into cup.

Slice bacon in half. Cut Cheddar cheese in              Chop bacon and sprinkle several bacon
small even cubes.                                       pieces to each cup.

Sprinkle cheese cubes with a dash of                    Coarsely chop tomato with food chopper
cayenne pepper. Wrap bacon slices around                and add several pieces to each cup. (If
each cheese cube. Fasten with wooden                    tomato is very juicy, drain on paper towel
picks.                                                  first.)

Place on a baking sheet or in an ovenproof              Finely chop onion with food chopper and mix
glass dish.                                             with mayonnaise, cheese and basil.

Broil for about 5 minutes, turning over after           Using the small stainless steel scoop,
about 3 minutes or until cheese starts to               mound a small amount of cheese mixture on
melt and bacon is cooked to your liking.                top of tomato in cups.

Garnish with cherry tomatoes.                           Sprinkle a few more bacon pieces on top of
                                                        cheese and bake 10 to 15 minutes until
Serve as an appetizer with celery or carrots            golden brown.
sticks or tortilla or other chips.
                                                        Makes 20 to 30 appetizers. Serve warm but
Bacon Pineapple Appetizer                               can be reheated in microwave. Delicious!

1 can chunk pineapple                                   Bacon Wrapped Wieners
1 lb. bacon
1/2 cup ketchup                                         1 (16-oz.) pkg. Cocktail weenies
1/2 cup brown sugar                                     4-6 strips bacon
                                                        3/4 cup brown sugar
Cut bacon in half. Wrap 1/2 slice of raw                Toothpicks
bacon around one chunk of pineapple.
Secure with a toothpick.                                Preheat oven to 375ºF.

Bake at 375 degrees until bacon is done.                Wrap Cocktail weenies in bacon, insert
Spread ketchup and brown sugar mixture                  toothpick to hold together. Cover completely
over each appetizer.                                    with brown sugar.
Bake 10 more minutes. Keep warm in glass
dish on warming tray.                                   Bake for 45-60 minutes, until brown sugar
                                                        has made a glaze.
Bacon Tomato Minis
                                                        Baked Cheese Olives
1 (10 oz.) can refrigerated flaky biscuits
5 to 6 slices bacon or bacon bits                       1 cup shredded Cheddar cheese
1 tomato                                                2 tablespoons butter, softened
1/2 cup mayonnaise                                      1/2 cup all-purpose flour
2 oz. (1/2 c.) Swiss cheese                             24 pimento-stuffed green olives
1 tsp. dried basil leaves
                                                        Preheat oven to 400 degrees F (200
Heat oven to 375 degrees.                               degrees C).



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
24                                       Feasting For Fun

In a small mixing bowl, combine cheese and          Cut each eggplant in half lengthwise; scoop
butter or margarine.                                out pulp, leaving 1/4 inch thick shells.
Stir flour into the cheese and butter mixture.      Reserve shells; chop pulp and reserve.
Blend well.
                                                    Preheat oven to 350 degrees F. In small
Wrap a tablespoon of dough around each              skillet heat oil; add onion, pepper, eggplant
green olive. Arrange the wrapped olives on          pulp and garlic and sauté until vegetables
a cookie sheet.                                     are tender.

Bake for 15 minutes, or until golden brown.         Remove from heat and stir in Ricotta
                                                    cheese, then egg, bread crumbs and
Baked Cream Cheese Appetizer                        seasonings.

1 (4 oz.) can refrigerated crescent dinner          Spray 10x6x2 inch flameproof baking dish
rolls                                               with nonstick cooking spray.
1 1/2 tsp. minced fresh dillweed or 1/2 tsp.
dried whole dillweed                                Spoon 1/8 inch of eggplant mixture into each
1 (8 oz.) pkg. cream cheese                         reserved shell and transfer shells to sprayed
1 egg yolk, beaten                                  dish.
Garnish: fresh dillweed sprig
                                                    Bake until mixture is hot and shells are
Unroll dough on a lightly floured surface;          tender, about 25 minutes.
press seams together to form a 12 x 4 inch
rectangle.                                          Remove shells from oven and sprinkle each
                                                    with an equal amount of Mozzarella cheese;
Sprinkle and gently press minced dillweed           broil until cheese is melted.
onto top of cream cheese.
                                                    Beefy Nachos Deluxe
Place cream cheese, dillweed side down, in
center of dough; bring up sides of dough            1 1/4 pounds lean ground beef
snugly around cheese, pinching to seal.             1/4 cup water
Place seam side down on a lightly greased           1 (1.35-ounce) packet taco seasoning mix
baking sheet.                                       8 ounces tortilla chips
                                                    1/2 cup sour cream
Brush with egg yolk.                                2 tablespoons water
                                                    1 cup shredded cheddar cheese
Bake at 350 degrees for 20 to 22 minutes.           1 (2-ounce) can sliced ripe olives, drained
Garnish, if desired. Serve warm with
crackers.                                           In a large skillet, cook ground beef until no
                                                    longer pink, stir in water and taco seasoning
Baked Stuffed Eggplant                              and continue cooking for two more minutes.
                                                    Remove from heat.
4 baby eggplants (about 4 oz. each)
2 tsp. olive oil                                    Preheat oven to 400°F (205°C).
2 tbsp. each diced onion and red bell pepper        Spread chips onto a large baking sheet and
1 garlic clove, minced                              top with the seasoned ground beef.
1/2 cup part skim Ricotta cheese
1 egg, beaten                                       Combine sour cream and water in small
3 tbsp. seasoned dried bread crumbs                 bowl; drizzle over beef. Sprinkle with
1/4 tsp. each basil leaves, oregano leaves          cheese, olives.
and salt
Dash pepper                                         Bake nachos for 8 to 10 minutes or until
3 oz. shredded Mozzarella cheese, divided           cheese is melted. Serve hot.




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                          25

Biscuit Appetizers
                                                     Microwave, uncovered at High 1 1/2 to 2
1 pkg. biscuit                                       minutes or until Brie softens to desired
1/4 cup melted butter                                consistency, giving dish a half turn after 1
1/2 cup cinnamon sugar mixture                       minute.

Cut biscuits into quarters. Place into an 8          Serve with melba toast or crackers. Yield: 12
inch round baking dish.                              appetizer

Cover with melted butter. Sprinkle cinnamon          Broccoli & Cheese Appetizers
sugar over all.
                                                     1 (10 oz.) pkg. frozen chopped broccoli
Bake 350 degrees for 15 to 20 minutes until          1 (8 oz.) can whole kernel corn, drained
golden brown.                                        1/4 cup onion, chopped
                                                     1/4 cup butter, melted
May substitute grated Blue Cheese and                1 cup shredded cheddar cheese
melted butter. Makes a great appetizer.              1/2 cup milk
                                                     2 eggs
Bite Size BBQ Meatballs                              1/2 cup walnuts, chopped
                                                     1/2 cup biscuit mix
1 lb. hamburger                                      1/4 tsp. garlic salt
1 egg
1/2 cup bread crumbs                                 Thaw and drain the broccoli. Mix with corn,
1 tsp. salt                                          onion and walnuts. Place in a 9"x9" pan,
1/2 tsp. pepper                                      lightly greased.
1/2 cup chopped onion
1 1/2 to 2 jars of favorite barbecue sauce           Preheat oven to 375 degrees. Beat together
                                                     remaining ingredients, except cheese, in a
Mix together all ingredients except barbecue         blender on high for 15 seconds, scraping
sauce. Make into bite-size meatballs.                sides often; or use electric mixer.

Put enough sauce in crockpot to cover                Pour evenly into pan. Bake until knife
bottom of pot. Add meatballs and cover with          inserted in center comes out clean, about 25
remaining sauce.                                     minutes. Sprinkle with cheese.

Cook on high for 1/2 hour, then turn down to         Bake until cheese melts, about 2 to 3
lowest heat. Serve with toothpicks.                  minutes. Cool for half an hour; cut into
                                                     triangles or squares. Makes 30 appetizers.
Bit of Brie
                                                     Cheddar Artichoke Snacks
3/4 cup finely chopped pecans
1/4 cup Kahlua or other coffee flavored              20 slices French bread, toasted
liqueur                                              1 (6 ounce) jar marinated artichoke hearts,
3 tbsp. brown sugar                                  drained, chopped
1 (14 oz.) mini Brie                                 1/4 cup roasted red peppers, sliced
                                                     2 tablespoons sliced green onion
Spread pecans in a 9" pie plate; microwave           1 (10 ounce) package Extra Sharp Cheddar
at High 4 to 6 minutes, stirring every 2             Cheese, thinly sliced
minutes until toasted. Add Kahlua and
sugar; stir well.                                    Top toast slices with artichokes, peppers,
                                                     onion and cheese.
Remove rind from top of Brie; discard rind.
Place Brie on a microwave safe serving               Place on cookie sheet. Broil 2 to 3 minutes
plate.                                               or until cheese begins to melt.

Spoon pecan mixture over top of Brie.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
26                                         Feasting For Fun

Garnish with additional red pepper and                4 cups Corn Chex cereal
green onion.                                          4 cups Rice Chex cereal
                                                      4 cups Wheat Chex cereal
                                                      1 cup pretzels
Cheerios Party Mix
                                                      Heat oven to 250°F.
1 box Cheerios cereal
2 cups pretzel sticks
                                                      In large roasting pan, melt butter in oven.
1 large bag M&M's
                                                      Stir in Worcestershire sauce, seasoned salt,
1 can nuts
                                                      garlic powder and onion powder.
Mix all ingredients.
                                                      Gradually stir in remaining ingredients until
                                                      evenly coated.
Store in airtight container.
                                                      Bake 1 hour, stirring every 15 minutes.
Cheese & Tomato Appetizer
                                                      Spread on paper towels to cool. Store in
                                                      airtight container.
Slice of provolone cheese
Slice of fresh tomato
Sprig of fresh basil                                  Cinnamon-Roasted Almonds
Dash of Italian dressing for each appetizer
                                                      1 egg white
Pile the ingredients in the order given.              1 teaspoon cold water
                                                      4 cups whole almonds
Cheese Cracker Appetizer                              1/2 cup white sugar
                                                      1/4 teaspoon salt
2 stacks Saltine Crackers                             1/2 teaspoon ground cinnamon
1 (8 oz.) package sharp, grated Cheddar
cheese                                                Preheat oven to 250 degrees F (120
1/2 stick melted butter                               degrees C). Lightly grease a 10x15 inch
cayenne pepper, to taste                              jellyroll pan.

Brush crackers with melted butter and                 Lightly beat the egg white; add water, and
arrange in a single layer on cookie sheets.           beat until frothy but not stiff. Add the nuts,
                                                      and stir until well coated. Mix the sugar, salt,
Sprinkle grated cheese over crackers and              and cinnamon, and sprinkle over the nuts.
sprinkle cayenne over cheese.
                                                      Toss to coat, and spread evenly on the
Place under broiler just until bubbly. Don’t let      prepared pan.
crackers brown too much. Remove from
oven.                                                 Bake for 1 hour in the preheated oven,
                                                      stirring occasionally, until golden.
Re-set oven to 180°F and return crackers to
oven to (or food dehydrator) and bake for 8           Allow to cool, then store nuts in airtight
hours.                                                containers.

Keep in tightly closed container or freeze            Cold Cut Appetizers
them.
                                                      2 slices ham, cut lengthwise into 3 strips
Chex Party Mix                                        2 bologna slices, cut in 3 strips
                                                      3 pepperoni strips, cut in half lengthwise
8 tablespoons butter or margarine                     2 slice American cheese, cut into 4 strips
3 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt                         Start with ham. Make a tight roll.
3/4 teaspoon garlic powder
1/2 teaspoon onion powder



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        27

Roll the bologna strip around the ham, and
so on.                                                Preheat oven to 325 degrees F.

Save the pepperoni for last.                          Spoon mixture into mushroom caps.

Pierce with a toothpick to hold the roll              Line a cookie sheet with parchment paper.
together.
                                                      Place caps on parchment paper about a half
Serve to the kids as an appetizer instead of          inch apart. Cover with aluminum foil.
lunch. Or, in lieu of a sandwich in the school
lunch for those kids who don't like                   Bake for 10 minuets. Turn off oven.
sandwiches because of the bread. Just drop
them in a baggie. They can be made with               Remove mushrooms and take off foil.
any combination of cold cuts.                         Sprinkle remaining cheese over the top of
                                                      each mushroom cap.
Corned Beef Appetizers
                                                      Return to oven and allow residual heat to
1 (7 oz.) can corned beef                             melt cheese topping. Serve warm.
1 (3 oz.) pkg. cream cheese, softened
1/4 cup milk                                          Crab Puffs
1 tbsp. prepare horseradish
Dash bottled hot pepper sauce                         1 (14 ounce) package small won ton
2 tbsp. finely chopped celery                         wrappers
1 tbsp. finely chopped onion                          2 (8 ounce) packages cream cheese,
Melba toast rounds                                    softened
                                                      1 teaspoon minced fresh ginger root
Flake corned beef. Beat together corned               1/2 teaspoon chopped fresh cilantro
beef, cream cheese, milk, horseradish, and            1/2 teaspoon dried parsley
hot pepper sauce until well blended. Stir in          3 tablespoons dark soy sauce
celery and onion.                                     1 pound crabmeat, shredded
                                                      1 quart oil for frying
Spread corned beef mixture on Melba toast
rounds. Garnish with slices pitted ripe olives,       Heat oil in a large heavy skillet or deep fryer
if desired. Makes about 36 appetizers.                to 360 degrees F (180 degrees C).

Crab Stuffed Mushrooms                                In a small bowl, mix together cream cheese,
                                                      soy sauce, ginger, garlic, parsley, cilantro
1 pound fresh mushrooms                               and crabmeat.
7 ounces crabmeat
5 green onions, thinly sliced                         Place 1/2 to 1 teaspoon of the cream
1/4 teaspoon dried thyme                              cheese mixture into the center of each
1/4 teaspoon dried oregano                            wonton wrapper.
1/4 teaspoon ground savory
ground black pepper to taste                          Fold the won ton wrapper over the stuffing to
1/4 cup grated Parmesan cheese                        make a triangle or a half moon, depending
1/3 cup mayonnaise                                    on the shape of the won ton wrappers you
4 tablespoons grated Parmesan cheese                  have purchased.
1/4 teaspoon paprika
                                                      Moisten the edges with a little water, and
Cut stems off mushrooms. Place caps                   seal.
aside. Dice stems.
                                                      Place prepared won tons under a slightly
Mix crab, diced stems, onions, spices,                moist paper towel until ready for frying.
mayonnaise, and 1/4 cup cheese in large
mixing bowl. Stir thoroughly.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
28                                          Feasting For Fun

Add 3 or 4 wontons to the hot oil, and cook            Slowly add cream mixture, about 1/2 cup at
until golden brown, turning once. Set aside            a time, stirring for 5 minutes after each
on paper towels to drain.                              addition to brown the sugars.

Repeat until all wontons have been fried.              Add baking chocolate. Heat to a
Serve hot.                                             temperature of 242°F.
                                                       Remove from heat.
Cranberry Bruschetta
                                                       Stir in walnuts and vanilla.
1 1/2 cups Fresh or Frozen Cranberries
1/4 cup granulated sugar                               Pour into greased 13 x 9 x 2-inch pan and
2 tablespoons red wine vinegar                         allow to set before cutting.
1/2 red onion, thinly sliced into rings
2 garlic cloves, minced                                Wrapped in plastic, these candies will last
2 tablespoons minced fresh basil                       up to 2 weeks. Store in a cool, dry place.
1 teaspoon oregano
1 (8-ounce) loaf French bread                          Crescent Bacon Cheese Tarts
Extra virgin olive oil
                                                       Crescent Recipe Creations makes quick
Combine cranberries, sugar and red wine                work of bite-size pastry cups filled with a
vinegar in a medium saucepan. Bring to a               classic flavor combination.
boil. Add onion and garlic, return to a boil           1 can (8 oz) refrigerated crescent dinner
and reduce heat.                                       rolls or 1 can (8 oz) refrigerated flaky dough
                                                       sheet
Simmer on low for 10 minutes or until                  1/3 cup shredded Swiss cheese
cranberries pop.                                       1/4 cup chopped cooked bacon
                                                       1 tablespoon chopped green onion
Pour into a glass bowl. Stir in basil and              1 egg
oregano. Cool at room temperature.                     3 tablespoons whipping cream

Cut bread diagonally into 16 (3/4-inch)                Heat oven to 375°F.
slices; brush both sides with oil. Broil each
side for 1 to 2 minutes or until golden brown.         If using crescent rolls: Unroll dough into 1
Top each slice with cranberry mixture.                 large rectangle on work surface.

Creamy Chocolate Caramels                              Press into 12x9-inch rectangle, firmly
                                                       pressing perforations to seal.
3 cups heavy cream
2/3 cup sweetened condensed milk                       If using dough sheet: Unroll dough on work
2 cups granulated sugar                                surface. Press into 12x9-inch rectangle.
2 cups light corn syrup
1/4 teaspoon salt                                      Cut dough into 12 squares. Gently press
3 ounces baking chocolate                              squares into 12 un-greased mini muffin
1 cup chopped walnuts                                  cups, shaping edges to form rims 1/4 inch
2 teaspoons vanilla extract                            high.

Combine cream and condensed milk in the                Spoon cheese evenly into dough-lined cups.
top of a double boiler. Heat over simmering            Top each with bacon and onion.
water until warm; reduce heat to low.
                                                       In small bowl, beat egg and whipping cream
In a heavy saucepan, combine sugar, syrup              with wire whisk or fork until blended.
and salt. Cook over medium heat to boiling,
stirring constantly with a wooden spoon.               Spoon slightly less than 1 tablespoon
                                                       mixture into each cup.
Boil for 1 minute, then reduce heat.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                          29

Bake 15 to 20 minutes or until edges are               Combine cornstarch, salt and sugar, add
golden brown and filling is set.                       sherry and mix. Stir into the lightly beaten
                                                       egg whites.
Cool 5 minutes. Remove from muffin cups.
                                                       Dip chicken slices into the sherry-egg
Note: Keep refrigerated dough in the fridge            mixture to coat, then roll in nuts.
until you’re ready to use it; cold dough is
much easier to work with.                              Preheat oil to 375 degrees.

Have all the other ingredients ready to use.           Drop about 8 to 10 chicken slices into the
                                                       hot oil at a time.
Crispy Tortilla Bites
                                                       Fry 2 to 3 minutes, turning until all sides are
1 (16-ounce) jar Salsa                                 golden brown.
1 pound asparagus, cut into 1/2-inch pieces,
steamed until tender-crisp                             Drain on paper towels. Serve hot as
1 (15-ounce) can pinto beans                           appetizers.
1 (15-ounce) can black beans
2 cups shredded Monterey Jack cheese                   Deviled Eggs
1 cup chopped ripe olives
8 (10-inch) flour tortillas                            6 eggs
2 tablespoons butter, melted                           1/2 teaspoon paprika
                                                       2 1/2 tablespoons mayonnaise
Preheat oven to 400°F.                                 1/4 teaspoon garlic powder

Combine salsa, asparagus, pinto and black              Place eggs in a pot of salted water.
beans, cheese and olives.

Place one tortilla on a cutting board; spoon           Bring the water to a boil, and let eggs cook
about 3/4 cup filling along one side. Roll up          in boiling water until they are hard boiled,
tightly, keeping seam side down.                       approximately 10 to 15 minutes.

Cut into 4 pieces; place on baking sheet.              Drain eggs, and let cool.
Repeat with remaining tortillas and filling.
Brush bites lightly with melted butter.                Cut eggs in half, lengthwise. Remove the
                                                       egg yolks and mash them together in a
Bake for 8 to 10 minutes or until crispy.              small mixing bowl. Mix in the paprika,
Serve warm.                                            mayonnaise, and garlic powder.

Crunchy Chicken Bits                                   Spoon mixture into the egg shells, cool and
                                                       serve.
1 1/2 cup finely chopped walnuts
1/4 cup cornstarch
                                                       Deviled Clam Appetizers
2 tsp. salt
1/2 tsp. sugar
2 tbsp. dry sherry                                     This recipe makes 8 appetizers. I would
2 egg whites, lightly beaten                           suggest you double this recipe for company.
2 whole chicken breasts, boned and thinly              It's that good!
sliced                                                 1 clove garlic, finely chopped
2 1/2 cup vegetable oil                                2 tbsp. melted butter
                                                       1 tbsp. flour
Drop walnuts into a blender a few at a time            1 (6 1/2 oz.) can "Snow's Minced Clams",
to chop. Spread chopped nuts on a platter              un-drained
and set aside.                                         1 tbsp. chopped parsley
                                                       1/2 cup seasoned dry bread crumbs




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
30                                        Feasting For Fun

2 tsp. Worcestershire sauce                          Egg Salad Cheese Spread
1/2 tsp. dry mustard
                                                     2 cups shredded process cheese
Preheat oven to 400 degrees. In medium
                                                     4 hard-cooked eggs, chopped
pan, cook garlic in butter until golden.
                                                     1/2 cup mayonnaise or salad dressing
                                                     1/4 cup sweet pickle relish
Stir in flour. Add remaining ingredients; mix
                                                     1 teaspoon prepared mustard
well.
                                                     salt and pepper to taste
Spoon into 8 tiny baking shells or 8 large
                                                     Combine first five ingredients in a mixing
mushroom caps.
                                                     bowl; season with salt and pepper.
Put into shallow baking pan. Bake 6 minutes          Egg Salad English Muffins
or until hot.

Easy Hors D'Oeuvre Balls                             3 hard-cooked eggs
                                                     1/4 cup mayonnaise
1 cup biscuit mix                                    1/4 teaspoon prepared mustard
1 cup shredded cheddar cheese                        2 English muffins, split and toasted
1 lb. bulk sausage                                   4 slices Canadian bacon
                                                     1/4 cup shredded Cheddar cheese
Combine ingredients, mix until well blended.
Shape into small walnut size balls.                  In a bowl, combine the eggs, mayonnaise
                                                     and mustard.
Place on broiler type pan (to drain off fat
from sausage).                                       Place English muffins cut side up on an un-
                                                     greased baking sheet. Top each with a slice
Bake at 350 degrees for 20 to 30 minutes.            of Canadian bacon, 1/4 cup egg mixture and
Makes four dozen appetizer balls.
                                                     cheddar cheese.
Egg and Bacon Appetizers
                                                     Bake at 350 degrees F for 6-8 minutes or
                                                     until cheese is melted.
1/4 cup mayonnaise
1 tbsp. milk                                         Garden Fresh Appetizers
1 tsp. salt
1/4 tsp. pepper
                                                     1 med. cucumber
8 bacon slices, fried & crumbled
                                                     2 (1 inch) pieces green pepper
6 hard cooked eggs, coarsely chopped                 1 med. carrot
Party rye bread                                      1 clove garlic
Paprika                                              1 green onion, thinly sliced
                                                     3 oz. Neufchatel cheese, softened
Early in the Day: In medium bowl stir                1 tsp. milk
mayonnaise, milk, salt and pepper until              Dash hot pepper sauce
mixed.                                               Dill sprigs as garnish
Stir in bacon and eggs.
                                                     With a lemon scorer, peel vertical strips off
Cover and refrigerate.                               cucumber. Slice cucumber into 1/4 inch
                                                     slices. Set aside.
To Serve: Spread mixture on rye bread.
Sprinkle with paprika.                               With a food chopper, finely chop green
                                                     pepper and carrot. With a garlic press, press
Makes 2 cups spread, enough for about 30
                                                     garlic clove.
appetizers.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                       31

Mix green pepper, carrot, garlic, onion,              1 teaspoon baking powder
cheese, milk and hot pepper sauce until well
blended.                                              Preheat oven to 375 degrees F (190
                                                      degrees C). Grease a 9x13 inch baking pan.
Using a small stainless steel scoop, spoon
mixture onto cucumber slices.                         In a medium bowl, cream together the
                                                      butter, sugar, vanilla and cinnamon until
Garnish with dill sprigs.                             light.

Gold Dust Appetizer Loaf                              Combine the oats, bran and baking powder,
                                                      stir into the butter mixture.
1 pkg. dry yeast
1/4 cup warm water                                    Press evenly into the prepared baking pan.
3/4 cup lukewarm milk, scalded then cooled            Bake for 10 minutes in the preheated oven.
1 egg                                                 Cool, and cut into bars.
1/4 cup sugar
1 tsp. salt                                           Granola Snack Bars
1/4 cup butter
3 1/2 to 3 3/4 cup flour                              2 cups old-fashioned rolled oats
1/2 stick melted butter                               1/2 cup raw sunflower seeds3 ounces sliced
                                                      almonds, approximately 1 cup
About 5 oz. grated Parmesan cheese                    1/2 cup wheat germ
In bowl, dissolve yeast in warm water.                1/2 cup honey
                                                      1/4 cup dark brown sugar packed
Stir in milk, sugar, salt, egg, butter, and half      1-ounce unsalted butter, plus extra for pan
of the flour. Mix until smooth; add remaining         2 teaspoons vanilla extract
flour (enough to handle easily); mix.                 1/2 teaspoon kosher salt
                                                      6 1/2 ounces chopped dried fruit,
Turn onto lightly floured board and knead
until smooth and elastic, about 5 minutes.
                                                      Butter a 9 by 9-inch glass baking dish and
Put in greased bowl, turning once to grease           set aside. Preheat the oven to 350 degrees
other side.                                           F.
Cover and let rise in warm place until
doubled in size, about 2 hours. Punch down.           Spread the oats, sunflower seeds, almonds,
                                                      and wheat germ onto a half-sheet pan.
On lightly floured board, divide into 24 equal
parts. Line 10 inch pan with foil; grease.            Place in the oven and toast for 15 minutes,
                                                      stirring occasionally.
Dip each piece of dough into butter, then in
cheese and put 12 pieces in pan. Arrange              In the meantime, combine the honey, brown
second layer on top. Cover and let rise until         sugar, butter, extract and salt in a medium
double.                                               saucepan and place over medium heat.

Heat oven to 375 degrees; bake 30-35                  Cook until the brown sugar has completely
minutes. Remove from pan. A nice appetizer            dissolved.
with a dip.
                                                      Once the oat mixture is done, remove it from
Granola Bars
                                                      the oven and reduce the heat to 300
                                                      degrees F.
1 cup butter
1 1/2 cups packed brown sugar                         Immediately add the oat mixture to the liquid
1 teaspoon vanilla extract                            mixture, add the dried fruit, and stir to
1 1/2 teaspoons ground cinnamon                       combine.
3 cups rolled oats
1 cup wheat bran


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
32                                      Feasting For Fun

Turn mixture out into the prepared baking          Ham (or Dried Beef) Wraps
dish and press down, evenly distributing the
mixture in the dish and place in the oven to       1 pkg. super size flour tortillas
bake for 25 minutes.                               2 (8 oz.) cream cheese
                                                   1/3 cup Miracle Whip
Remove from the oven and allow to cool             2 tbsp. green onions, chopped
completely. Cut into squares and store in an       1/4 cup black or green olives, chopped
airtight container for up to a week.               2 to 2 1/2 oz. pkg. sliced pressed cooked
                                                   ham or dried beef
Ham and Cheese Party Loaf
                                                   Remove tortillas from refrigerator. Combine
                                                   cream cheese, Miracle Whip, onions, and
1 1/2 pounds fully cooked ham, ground fine
                                                   olives.
10 tablespoons butter, softened
3 tablespoons Dijon-style mustard
                                                   Spread thin layer of mixture on tortilla.
1/2 teaspoon ground allspice
                                                   Arrange ham or beef over cheese. Tightly
1/8 teaspoon ground nutmeg
                                                   roll up tortilla.
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
                                                   Wrap individually in plastic wrap individually
1 1/2 ounces Swiss cheese, in one piece
                                                   in plastic wrap.
1 1/2 ounces sharp Cheddar cheese, in one
piece
                                                   Place in refrigerator at least 3 hours or
1 long slender loaf French bread, about 12
                                                   overnight. To serve cut into 3/4 inch slices.
ounces
                                                   Makes about 64 appetizers.
12 gherkins
                                                   1 cup shredded cheddar cheese and 1 can
In large bowl combine butter, mustard,
                                                   crab meat (or 5 oz. chopped imitation crab)
allspice, nutmeg, pepper and thyme; mix
                                                   to mixture.
until smooth. Add ground ham to butter
mixture; blending well.
                                                   Hanna's Spinach Appetizers
Slice Swiss and cheddar cheese into 1/4-
inch thick sticks.                                 fresh spinach leaves
                                                   cream cheese
Turn bread top side down; cut off ends.            halved pecans
Make a lengthwise cut down the center of
the loaf from one end to the other, being          Wash and dry the spinach leaves.
careful not to cut through top side.
                                                   Put a coin-sized piece of cream cheese on
Spread the bread apart carefully; hollow it        each spinach leaf and add one of two
out, leaving about 1/2-inch thick shell. (The      pecans, depending on the size of the leaf.
bread removed from the center can be dried
and used for breadcrumbs).                         Roll each leaf up. This makes a wonderful
                                                   low-carb appetizer.
Press half the ham mixture into the bread.
Arrange the Swiss cheese sticks lengthwise         Hot Bacon Appetizers
in one row; arrange the gherkins as the
center row, the cheddar as the third row.          1/2 lb. bacon, cooked and crumbled
                                                   3/4 cup (6 oz.) shredded process American
Press the remaining ham mixture on top.            cheese
Wrap tightly in plastic wrap; then in foil.        1/4 cup butter, softened
Refrigerate for several hours or overnight.        2 tsp. caraway seeds
To serve, slice filled loaf thinly; arrange        50 melba toast rounds or a loaf of party rye
slices, overlapping, on serving tray.              bread




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                       33

Combine first 4 ingredients, mixing well.           Place on un-greased cookie sheet.
Spread evenly on toast rounds or party rye.
                                                    Bake 12 to 14 minutes or until golden brown.
Place on baking sheet and broil 2 minutes or        Draw features on tip to create face. Serve
until cheese melts. Serve hot.                      with mustard or ketchup, if desired.

Kielbasa Appetizer                                  Mushroom Cheese Appetizers

1 jar chunky applesauce                             2 cup Bisquick baking mix
1 ring Kielbasa sausage, cut in slices              1/2 cup cold water
3/4 cup brown sugar                                 1/4 lb. bulk pork sausage
1/4 cup chopped onion                               1/4 cup finely chopped green onions with
                                                    tops
Put all ingredients in slow cooker.                 3/4 cup mayonnaise or salad dressing
                                                    35 med. mushrooms (about 1 lb.)
Cook 4 hours. Use as appetizer, main dish           2 cup shredded cheddar cheese (about 8
or with eggs for breakfast.                         oz.)
                                                    Paprika
Lit'l Smokies With Bacon                            Heat oven to 350 degrees. Grease oblong
                                                    pan, 13 x 9 x 2.
1 (16 ounce) package Lit'l Smokies
1 (12 ounce) package Thick Sliced Bacon             Mix baking mix and water until soft dough
1 cup packed brown sugar                            forms; beat vigorously 20 strokes. Press
                                                    dough in bottom of pan with floured hands.
Preheat oven to 400 degrees F.
                                                    Cook and stir sausage in skillet until brown;
Cut each bacon slice into 4 pieces. Wrap            drain.
each Lit'l Smokie with piece of bacon;
secure with a toothpick. Place in a 13x9x2          Mix sausage, onions and mayonnaise.
inch baking pan. Sprinkle evenly with brown
sugar.                                              Remove stems from mushrooms. Finely
                                                    chop stems; stir into sausage mixture.
Bake for 30 to 35 minutes or until bacon is
crisp and sugar is melted. Cool slightly            Fill mushroom caps with sausage mixture.
before serving.
                                                    Place mushrooms in rows on dough in pan;
Lit'l Smokies Mummy Dogs                            sprinkle with cheese and paprika.

 32 Lit'l Smokies                                   Cover pan loosely with aluminum foil. Bake
1 (8 ounce) can crescent dough rolls                20 minutes; remove foil.
 Mustard or ketchup, if desired
                                                    Bake until cheese is bubbly, 5 to 10 minutes;
Preheat oven to 375 degrees F.                      remove foil. Let stand 15 minutes; cut into
                                                    pieces. 35 appetizers.
Unroll dough, separate at perforations,
creating 4 rectangles. Press perforations to        Nachos
seal.
                                                    1 (16-ounce) can Refried Beans, heated
With a knife or pizza cutter cut each               4 cups baked tortilla chips
rectangle lengthwise into 8 strips making a         1 1/2 cups shredded Monterey Jack cheese
total of 32 strips.
                                                    Additional topping suggestions: Thick &
Wrap one strip of dough around each Lit'l           Chunky Salsa, sour cream, guacamole,
Smokie stretching dough slightly to look like       sliced ripe olives, chopped green onions,
bandages, leaving tip exposed to create             chopped fresh cilantro
face.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
34                                        Feasting For Fun

Spread beans over bottom of large                    In a large bowl, stir together oats, flour,
ovenproof platter or 15 x 10-inch jelly-roll         brown sugar, raisins, wheat germ, salt,
pan. Arrange chips over beans. Top with              cinnamon, and walnuts.
cheese and jalapeños.
                                                     In a smaller bowl, thoroughly blend oil,
Broil for 1 to 1 1/2 minutes or until cheese is      honey, egg, and vanilla; pour into the flour
melted. Top with salsa and sour cream                mixture, and mix by hand until the liquid is
and/or additional topping suggestions.               evenly distributed.

Nutella Banana Disks                                 Press evenly into the prepared baking pan.

1 jar nutella spread                                 Bake 25 to 30 minutes in the preheated
1 dozen bananas                                      oven, or until the edges are golden.
2 cups citrus fruit juice
                                                     Cool completely in pan before turning out
Place both the jar of nutella and the                onto a cutting board and cutting into bars.
bananas in the freezer overnight.
                                                     Olive Ham & Cheese Rolls
Remove bananas from freezer and slice into
discs. Try to keep frozen. (If bananas thaw          1 package Deli Ham
during the cutting, place them in container          8 oz Cream Cheese
with lemon, orange or pineapple juice to             1 small can diced ripe olives
prevent browning. Then place in layers on
wax paper in a container where they will sit         Mix olives into cream cheese. Place
flat to re-freeze.)                                  spoonful of mixture in center of a slice of
                                                     ham. Roll into tube. Repeat until out of ham
Spread frozen banana disks out on a                  slices or cheese mixture.
serving platter. With small melon baler
scoop up a small ball of nutella and place           Parmesan Appetizers
one scoop on each banana disk. Cover
with wax paper and store in refrigerator.            2/3 cup Parmesan cheese
Until ready to serve. Serve cold or frozen           1 cup mayonnaise
                                                     Garlic salt
Nutty Granola Bars                                   1 bunch diced green onions
                                                     1 pkg. mini rye bread rounds or sliced
2 cups quick cooking oats                            French rolls
1 cup all-purpose flour
3/4 cup packed brown sugar                           Combine Parmesan cheese, mayonnaise,
3/4 cup raisins                                      green onions and garlic salt to taste.
1/2 cup wheat germ
1/2 teaspoon salt                                    Spread on sliced bread. Broil until brown.
1/2 teaspoon ground cinnamon                         Serve immediately.
1/2 cup chopped English walnuts
1/2 cup vegetable oil                                Party Rye Appetizers
1/2 cup honey
1 egg                                                1 lb. bulk pork sausage
2 teaspoons vanilla extract                          1 lb. Velveeta, cut into 1 inch cubes
                                                     2 tbsp. catsup
Preheat oven to 350 degrees F (175                   1 tsp. Worcestershire sauce
degrees C).                                          1/2 tsp. oregano
                                                     1/8 tsp. garlic powder
Line a 9x13 inch baking pan with aluminum            2 (8 oz.) loaves party rye bread
foil or parchment paper, and spray with
vegetable oil spray.                                 Brown sausage in a heavy skillet; drain.




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                        35

Melt cheese over low heat, stirring                  Drain on paper towels. Store cooled chips in
frequently.                                          an airtight container.

Add sausage, catsup and next 3 ingredients;          Pepperoni 'n' Cheese Crescents
mix well.
                                                     1 (8-oz) can refrigerated crescent dinner
Spread about 2 teaspoons of mixture on               rolls
each bread slice and bake on un-greased              24 slices pepperoni (can be chopped)
baking sheet at 375 degrees for 10 minutes.          2 oz. (1/2 cup) shredded mozzarella cheese
                                                     1 cup pasta or pizza sauce, heated
To freeze, place individually on baking
sheets. When frozen, place in freezer bag.           Heat oven to 375°F.
Take out as wanted and bake unthawed at
                                                     Separate dough into 8 triangles; pat out
375 degrees for 10 minutes. Yields:                  each triangle slightly.
approximately 5 dozen appetizers.
                                                     Place 3 slices pepperoni, slightly
Pecan Snack
                                                     overlapping, on center of each triangle.

1 egg white                                          Top each with about 1 tablespoon cheese.
1 tablespoon water
1 pound pecans                                       Roll up, starting at shortest side of triangle
3/4 cup white sugar                                  and roll to the point.
1 teaspoon ground cinnamon
1 teaspoon salt                                      Place rolls, point side down, on un-greased
                                                     cookie sheet.
Preheat oven to 250 degrees F (120                   Bake for 10 to 14 minutes or until golden
degrees C). In a large bowl, beat egg white          brown.
with water until frothy. Stir in pecans and mix
to coat.                                             Remove from cookie sheet. Serve warm
                                                     with heated sauce for dipping.
Combine sugar, cinnamon and salt and stir
into pecan mixture. Spread on a baking               Can be prepared up to 2 hours ahead.
sheet.                                               Cover and refrigerate them.

Bake in preheated oven 1 hour, stirring              Bake just before serving.
every 15 minutes. Store in an airtight
container.                                           Pizza Dippers

Pepperoni Crisps                                     8 ounces mozzarella cheese, cut into cubes
                                                     6 ounces salami OR summer sausage, cut
1 ounce sliced pepperoni                             into cubes
1 teaspoon season salt (optional)                    12 cherry tomatoes
                                                     12 pitted black olives
Preheat oven to 375 degrees F (190                   1 small loaf Italian bread, cut into 12 thin
degrees C). Arrange pepperoni in a single            slices
layer on an un-greased baking sheet;                 12 (6-inch) wood skewers
sprinkle with season salt.                           1 1/2 cups prepared pizza sauce

Bake in preheated oven. Remove sheet                 Freshly grated Parmesan cheese, (optional)
from oven and pat away grease with paper             Alternate cheese, meat, tomatoes, olives
towels.                                              and bread on skewers.

Return to oven and bake until crisp, 2 to 4
additional minutes.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
36                                       Feasting For Fun

Serve with pizza sauce for dipping. If              1 1/2 tablespoons sesame seeds
desired, sprinkle with grated Parmesan after
dipping.                                            Preheat oven to 425 degrees F (220
                                                    degrees C).
Ripe Olive Rye Appetizers
                                                    Lightly grease 2 baking sheets. Stir
1 pkg. (3-4 oz.) sliced smoked beef, snipped        together baking mix and cream; blend for 30
1 cup (4 oz.) shredded Cheddar cheese               seconds.
1 can pitted ripe olives, drained & sliced
1 cup mayonnaise                                    Turn dough out onto a lightly flour surface
18-12 oz. pkg. Rye Krisp                            and knead 10 times.

Combine smoked beef, cheese, ripe olives            Roll dough into a 5x10 inch rectangle.
and mayonnaise.
Spread about 1 tablespoon on Rye Krisp.             Cut dough into 1/2 inch wide strips. Place
                                                    strips on prepared baking sheets.
Bake at 375 degrees for 5-7 minutes or until
bubbly (45 seconds in microwave).                   Brush strips with melted butter and sprinkle
                                                    with sesame seeds.
Serve hot. Makes 36 appetizers.
                                                    Bake in preheated oven for 15 minutes, until
May be frozen at this point.                        golden.

Sausage Snacks                                              Spinach-Cheese Bagel Bites

12 ounces ground pork sausage                       4 one-day-old bagels
12 ounces spicy ground pork sausage                 4 ounces fresh spinach, stems removed,
1 (16 ounce) jar processed cheese sauce             chopped (about 4 cups)
1 (1 pound) loaf sliced pumpernickel party          1 cup shredded provolone cheese
bread                                               3/4 cup shredded Swiss cheese
                                                    1/3 cup minced onion
Preheat the broiler.                                1/4 teaspoon salt
                                                    1/4 teaspoon ground pepper
                                                    1/4 teaspoon ground nutmeg
Place ground pork sausage and spicy
ground pork sausage in a large, deep skillet.       Preheat oven to 375°F.

Cook over medium high heat until evenly             Split bagels in half horizontally.
brown. Drain sausage.
                                                    With a grapefruit spoon, hollow out some of
Mix in processed cheese sauce. Arrange              the bread.
pumpernickel party bread slices in a single
layer on a medium baking sheet.                     Place spinach in microwaveable bowl;
                                                    sprinkle lightly with water.
Place even amounts of the sausage mixture
on each slice.                                      Cover loosely and microwave on high until
                                                    spinach is wilted, about 1 minute, 20
                                                    seconds.
Broil the bread slices 3 to 5 minutes,
checking frequently, until toasted.
                                                    Remove and drain well.
Sesame Stick Snacks                                 Combine spinach, cheeses and remaining
                                                    ingredients, except bagels.
2 cups biscuit baking mix
2/3 cup heavy cream                                 Place bagel shells on foil-lined baking sheet.
1/4 cup butter, melted


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                         37

Place about 1/4 cup cheese mixture on each           Sprinkle with remaining almonds. Serve
bagel.                                               warm with crackers.

Bake bagel until cheese has melted and               Trail Mix
edges are lightly toasted, about 8 to 10
minutes.                                             1 can pecans
                                                     1 can cashews
Cut each bagel half into quarters to make a          1 can peanuts
total of 32 pieces.                                  1 bag M&M's
                                                     1 box raisins
Steak Teriyaki Bites                                 1 Box sesame sticks
                                                     8 tablespoons butter or margarine
1/2 to 3/4 lb. steak, cut into bite-sized pieces     3 tablespoons Worcestershire sauce
1 pkg. crescent roll dough                           1 1/2 teaspoons seasoned salt
1/4 cup soy sauce                                    3/4 teaspoon garlic powder
1 tbsp. sugar
1 tbsp. finely chopped onion                         Mix all but M&M's, spices, butter and
1/4 tsp. garlic powder                               Raisins in large bowl. Melt butter and stir in
1/4 tsp. ginger                                      Worcestershire sauce, seasoned salt and
1 bay leaf                                           garlic powder.

Mix together soy sauce, sugar, onion, garlic,        Pour butter sauce over mixed ingredients
ginger and bay leaf.                                 and bake at 250 degrees F for 15 minutes.

Marinate steak bites at least 2 hours or             Let cool.
overnight (the longer in the marinade the
more tender the steak bites).                        Mix in M&M's and Raisins. Store in airtight
                                                     container.
Press crescent roll dough into 4 squares,
then cut into same number of strips as               Watermelon Ship Fruit Salad
pieces of steak bites.
                                                     Choose a large, oblong watermelon for this
Bake at 375 degrees for 10 to 12 minutes or          project.
until golden brown. Serve hot.
                                                     Cut a thin slice from the bottom to provide a
Toasted Almond Party Spread                          stable base.

1 (8 ounce) package cream cheese                     Draw the outlines for the ship as shown in
1 1/2 cups shredded Swiss cheese                     the pattern image.
1/2 cup sliced almonds, toasted, divided
1/3 cup mayonnaise                                   Use a knife or decorating tool to cut along
2 tablespoons sliced green onions                    the lines of the pattern.
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg                           Cut all the way through the rind.
Assorted crackers
                                                     Remove the top section of rind; it may be
In a small mixing bowl, beat the cream               easier to make a deep cut across the top
cheese until smooth.                                 section and remove it in two pieces.

Stir in the Swiss cheese, 1/3 cup almonds,           Cut the sail from a section of the rind you
mayonnaise, onions, pepper and nutmeg.               removed.

Spoon onto a lightly greased pie plate. Bake         You can write a message on the sail with a
at 350 degrees F for 14-15 minutes or until          water-soluble black felt tip marker.
heated through.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
38                                         Feasting For Fun

Attach the sail to the ship with a long
wooden skewer

Fill with approx. 3 cups of fruit salad,
depending on the size of the melon.


                                           Spreads
        A spread is a food that is spread with a knife onto bread, crackers, or other bread
products. Spreads are added to bread products to provide flavor and texture, and are an integral
part of the dish, i.e., they should be distinguished from condiments, which are optional additions.
Spreads should also be distinguished from dips, which do not employ a knife in applying it to
crackers or chips.


As such, "spread" has a functional definition, which means that the same food can be categorized
as a spread, a "condiment", or an "ingredient" under different circumstances. A good example of
this would be butter, which could appear on a hamburger as a condiment, on buttered toast as a
spread, and in mashed potatoes as an ingredient.


Common spreads include cheeses, creams, and butters (spreads made from milk; though the
term butter is broadly applied to many spreads); and jams and jellies (spreads made from fruit).
Spreads are also made from vegetables.


Almond Butter Spread                                  Use as a spread on your favorite crackers,
                                                      on celery sticks, etc.
1 stick butter, softened
1 tbsp. finely chopped almonds                        Variation: Mix in 2-3 T Lipton onion soup
1/2 tsp. almond extract                               and 1/2 cup sour cream to use as a dip.

Blend ingredients and serve.                          Garlic Butter Spread
Cheese Herb Spread
                                                      3 tbsp. butter
                                                      1/8 tsp. powdered garlic
3/4 cup whole milk ricotta cheese
1/2 tsp celery seed                                   Soften butter in microwave and mix garlic
2 T chives or green onions, chopped                   powder in butter. Spread on bread and bake
2 tsp grated Parmesan cheese
                                                      at 425 degrees until brown.
3/4 tsp fresh basil, finely minced
1/4 tsp oregano, thyme, or marjoram                   Herb Butter Spread
1/4 tsp garlic powder
1/4 tsp paprika                                       1 loaf (16 oz.) unsliced French bread or
2 T fresh parsley, finely minced
                                                      unsliced bread
Pepper to taste                                       3/4 c. unsalted butter, softened
Combine ingredients well.                             1/2 tsp. salt (opt.)
                                                      1/2 tsp. Worcestershire sauce
Chill for several hours before serving.               1/2 tsp. whole leaf dried thyme
                                                      1/2 tsp. whole leaf dried marjoram



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                          39

                                                     2 tablespoons fresh parsley
With serrated edge knife, cut bread across           pinch of red pepper flakes
without cutting bottom, spread mixture inside        1/2 teaspoon fresh basil
and outside of bread.                                2 cloves garlic
                                                     pinch of oregano
Bring aluminum foil 3/4 up to the top of loaf
(leaving top open). Bake 20 to 30 minutes            Remove stems from herbs. Leave cream
(325 degrees) until crisp! Serve hot!                cheese and butter at room temperature for
                                                     30 minutes.
Honey Butter Spread
                                                     Using a food processor or blender, minced
1/2 c. real butter, softened                         herbs and garlic with olive oil until coarsely
1/2 c. honey                                         chopped but not pureed (1-2 second
                                                     pulses). Add butter, then cream cheese.
In small mixing bowl, beat butter on medium          Process a few seconds.
speed until smooth.
                                                     Finish mixing in a small bowl so as not to
Gradually beat in honey until light and fluffy.
                                                     over process.
Serve on muffins, or cornbread. Makes
approximately 1 cup.
                                                     Cover and refrigerate.
Honey & Apple Butter Spread
                                                     Serve with crackers or biscuits.
1/2 c. honey
1 c. chunk peanut butter                             Can be mixed using an electric mixer; herbs
1/2 c. apple sauce                                   and garlic must be minced by hand before
1/2 c. raisins                                       adding to remaining ingredients.

Mix together. Use as a spread for chips,             Party Sized Cheese Spread
crackers or sandwiches.
                                                     1 cup butter, softened
Hot Buttered Red Spread                              2 pounds soft American cheese spread
                                                     1 cup Worcestershire sauce
8 oz. whole cranberry sauce                          1/2 cup prepared English mustard (not dry)
2 tbsp. packed brown sugar                           1 teaspoon garlic powder
1/4 c. butter                                        1/2 teaspoon Tabasco (more or less, to
1/4 tsp. orange zest                                 taste)
                                                     6 tablespoons Kirsch
In small saucepan over low heat. Stir
cranberry sauce and sugar until sauce                In the large bowl of an electric mixer, cream
melts, about 5 minutes. Add butter, stirring         butter until softened, gradually adding
constantly until well blended and heated             cheese spread.
through. Serve at once.
                                                     Beat in Worcestershire sauce, mustard,
Makes 1 cup. Use on biscuits, waffles,               garlic powder, Tabasco and Kirsch. Pack
pancakes, toast or topping for ice cream.            into a cheese crock and chill for at least 2
Refrigerate what is left and reheat to use           hours or overnight.
again.
                                                     Serve with crackers and/or chips. Recipe
Parsley Herb Spread
                                                     may be halved.
1 8 oz pkg Philadelphia Cream Cheese,
softened                                             Peanut Butter Spread
3 tablespoons butter, room temperature
1 tablespoon olive oil                               1 (16 oz.) jar peanut butter
2 tablespoons onions (about 1/2 medium)              2 tbsp. honey



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
40                                      Feasting For Fun

1 c. miniature semi-sweet chocolate chips          1/4 c. refrigerated prepared pesto
1/2 c. chopped miniature marshmallows              36 party rye bread slices
1/2 c. chopped salted peanuts                      1 (4 oz.) can chopped pitted ripe olives,
                                                   drained
Microwave all ingredients in a microwave
proof container. Blending well, microwave          Mix together cream cheese and salad
on High 1 minute and gently stir to swirl          dressing until well blended; divide mixture in
mixture. Do not over cook.                         half.

Chocolate will soften when stirred. Spoon          Stir red peppers, walnuts, hot pepper sauce
into container. Serve with graham crackers         and garlic powder into one half cream
or vanilla wafers.                                 cheese mixture until well blended.

Pineapple Cream Cheese Spread
                                                   Stir pesto into remaining cream cheese
                                                   mixture.
1 (8 oz.) pkg. cream cheese, softened
1 lg. can crushed pineapple, drained
2 c. mayonnaise                                    For each appetizer, spread 1 teaspoon red
3 oz. maraschino cherries, drained                 pepper spread diagonally on one half of one
1 c. chopped pecans                                bread slice; spread 1 teaspoon pesto spread
Mix all together and spread on loaf bread.         on remaining half.

Two Party Spread                                   Sprinkle olives diagonally down center of
                                                   bread to separate spreads.
Prep 20 Min./Cook 0
1 (8 oz.) container Philadelphia Brand Soft        Repeat with remaining bread slices, spreads
Cream Cheese                                       and olives. 3 dozen. Only 70 calories per
1/2 c. Miracle Whip Salad Dressing                 appetizer.
3/4 c. finely chopped red pepper
1/2 c. chopped walnuts, toasted
Few drops hot pepper sauce
1/2 tsp. garlic powder




                                    Beverages
Cappuccino Mix
                                                   In a medium bowl, stir together espresso
Remember those packets of instant                  coffee powder, cocoa, nondairy creamer,
cappuccino? Remember how they tasted               sugar and cinnamon.
like hot cocoa with a somewhat coffee-is
undertone? This works much better.                 Store tightly covered. For each cup of
                                                   cappuccino, measure 4 tablespoons mix into
6 Tablespoons plus 2 teaspoons instant             a coffee mug and stir in 6 oz. of boiling
espresso coffee powder                             water.
3 Tablespoons plus 1 teaspoon
unsweetened cocoa                                  Champagne Punch
1-1/4 cups powdered nondairy creamer,
plain or Irish cream                               1 bottle champagne or ginger ale
1/2 cup plus 2 Tablespoons granulated              12 oz. frozen orange juice (diluted with 1 1/2
sugar                                              cans water)
2 teaspoons ground cinnamon



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                        41

12 oz. frozen pineapple juice (diluted with 2        Juice of one lemon
1/2 c. water)                                        fresh granular baker's yeast (1/4 teaspoon)
Or lg. 48 oz. pineapple juice                        cold fresh pure water
3/4 c. peach brandy (add more to taste)
1 pkg. frozen sweetened strawberries                 Lay it out all the listed ingredients and
32 oz. bottle club soda                              equipment.

Fresh peaches & strawberries (frozen in ice          Use fresh ginger root (purchasable at most
ring mold and/or floating in punch bowl)             large supermarkets, or Asian food shops).
                                                     Add 1 cup sugar to the 2 liter bottle with a
Place frozen strawberries into chilled punch         dry funnel.
bowl. Add juices, brandy and champagne or
ginger ale. Add ice ring mold and/or fresh           Measure out 1/4th teaspoon fresh granular
fruit. Add club soda and stir.                       active baker's yeast. Add yeast through
                                                     funnel into the bottle, shake to disperse the
Champagne Fruit Punch                                yeast grains into the sugar granules.

1 (12 oz.) can frozen fruit punch, partially         Grate the ginger root on a fine "cutting"
thawed                                               grater to produce 1 1/2 Tablespoon of
1 (10 oz.) frozen strawberries                       grated root. (Look at the large picture of the
2/3 c. orange juice                                  grater. This style of fine "cutting" teeth works
2 tbsp. lemon juice                                  much better than the style with the sharp
2 (12 oz.) bottles chilled ginger ale                pointy piece of metal which crumble food.
1 qt. Champagne
                                                     The design is also less likely to shred your
In a large punch bowl combine fruit punch, 3         knuckles. I have had to look far and wide to
cups water, strawberries, orange and lemon           find a fine "cutting" grater.
juices, stir to dissolve punch. Slowly pour in
ginger ale and champagne. Makes 25 - 4 oz.           Place grated ginger in the cup measure
servings. Make frozen ice ring and place in          Juice a whole lemon. Add the juice of a
punch bowl.                                          whole lemon to the grated ginger.

Egg Nog Smoothie                                     Stir the lemon juice and grated ginger to
                                                     form a slurry. Add the slurry of lemon juice
1 qt. egg nog                                        and grated ginger to the bottle.
1/2 gallon ice cream
4 eggs, beaten                                       Rinse containers with fresh clean water. Add
1/2 tsp. fresh nutmeg                                the rinsings to the bottle, cap and shake to
1 c. sugar (I use 1/2 c.)                            distribute.
1 qt. Milk
                                                     Fill the bottle to the neck with fresh cool
Stir ice cream until soft, blend in beaten           clean water, leaving about an inch of head
eggs, nutmeg, sugar, milk and egg nog.               space, securely screw cap down to seal.
                                                     Invert repeatedly to thoroughly dissolve
Ginger Ale                                           sugar. (The ginger root will not dissolve, of
                                                     course.)
cane (table) sugar [sucrose] (1 cup)
Freshly grated ginger root (1 1/2-2                  Place in a warm location for 24 to 48 hours.
tablespoons)                                         (Do not leave at room temperature longer
Juice of one lemon                                   than necessary to feel "hard." The excess
fresh granular baker's yeast (1/4 teaspoon)          pressure may cause an eruption when you
cold fresh pure water                                open it, or even explode the bottle!)

cane (table) sugar [sucrose] (1 cup)                 Test to see if carbonation is complete by
Freshly grated ginger root (1 1/2-2                  squeezing the bottle forcefully with your
tablespoons)


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
42                                          Feasting For Fun

thumb. If it dents in as in the picture, it is not     delicatessen stores, but if you're not
ready.                                                 shopping in Nordic climes this Winter, it's
                                                       easy to prepare your own using the recipe
Once the bottle feels hard to a forceful               given here.
squeeze, usually only 24-48 hours, place in
the refrigerator. Before opening, refrigerate          1 bottle Claret, Burgundy, or other dry red
at least overnight to thoroughly chill.                wine
                                                       10 cardamom seeds
Crack the lid of the thoroughly chilled ginger         5 whole cloves
ale just a little to release the pressure              3 pieces fresh or dried orange peel
slowly. You do not want a ginger ale                   4 dried figs
fountain!                                              1 1/2" cinnamon stick
                                                       1 cup raisins
NOTE: Do not leave the finished ginger ale             1/2 lb. sugar cubes
in a warm place any longer than the time it            1 cup blanched slivered almonds
takes for the bottle to feel hard.
                                                       In a large decorative kettle, pour Claret, or
Leaving it at room temperature longer than             wine. Add whole cardamom seeds, and
two days, especially in the summer when                orange peel.
the temperature is high, can generate
enough pressure to explode the bottle!                 Poke holes into the figs with the cloves and
(Speaking from experience here...)                     insert them. Add the cloved figs, cinnamon
                                                       sticks, and raisins. Stir in the almonds.
Once it is thoroughly chilled, there is little         Cover and simmer over low heat until the
danger of explosion.                                   mixture just begins to boil, then remove from
                                                       heat. Carry the kettle away from the stove.
Filter the ginger ale through a strainer if you
find floating pieces of ginger objectionable.          Place sugar cubes into an all metal sieve
                                                       which has a long handle. Wearing a silicone
These are found in the first glass or two              hot mitt or other long-armed oven mitt, dip
poured, and, since most of the ginger sinks            the sugar cubes into the hot liquid to
to the bottom, the last glass or so may                moisten them.
require filtering too.
                                                       Light sugar with a match and allow to burn.
Rinse the bottle out immediately after                 Continue dipping sieve into liquid until sugar
serving the last of the batch.                         has melted completely into the glogg.

Glogg                                                  Cover kettle if you need to put out the flame
                                                       and when you are done. Put mixture through
Glogg, which means "glow", derives its                 the sieve to strain. Cool.
name from the glow which is created during
the burning of the sugar over the drink, and           Keep in closed bottles.
the warm glow which it creates when
imbibed.                                               Heat glogg before serving, but do not boil.
                                                       Serve hot in wine glasses with a few raisins
It is a traditionally served in the Swedish            and almonds in each glass.
Christmas punch bowl and is appreciated as
well by Danes and Finns as it helps to warm            Flaming alcohol can be dangerous! Never
the cold climates during the long dark Winter          attempt this anywhere near a stove,
season.                                                especially one with a gas burner.

It is often made exclusively of dry red wine,          Consider practice tests outdoors in a safe
with the most potent ingredient, Aquavit,              place where there are no children or pets
being omitted. Glogg spices, pre-mixed in              until you become familiar with this
convenient packages accompanied by                     technique, or alternatively, skip the step
instructions are sold in many Scandinavian


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                         43

where the alcohol is lit and simply dissolve        Makes 12 servings, 3 ounce size.
the sugar in the drink.
                                                    Irish Coffee
This can be prepared and served
successfully using a Crock-Pot.                     1 cup of strong hot coffee.
                                                    1 tablespoon of Irish whiskey.
Homemade Coco Mix                                   1 tablespoon of cream.
                                                    1 tablespoon of sugar.
The secret ingredient in this mix is the mini
chocolate chips, which melt when combined           Make coffee as normal. Once the coffee is
with the boiling water and give the cocoa an        ready, add the whiskey, sugar and cream.
extra-rich flavor.                                  Serve.

The recipe makes enough for four gift-size          Mint Iced Tea
portions, each of which can be measured
into a small plastic bag and tucked into a          1 quart water
cup or mug filled with mini marshmallows,           4 family size tea bags
candy stick stirrers, and a spoon.                  2 cups sugar
                                                    1 bunch mint leaves
Wrap each filled gift cup in cellophane and         1 lemon, slices for garnish
don't forget to include a tag with the
following instructions: "Spoon 3 or 4               In a large pot bring the water to a boil.
generous tablespoons of cocoa mix into              Remove pot from heat, add the tea bags,
your cup (depending on the size), add               cover with a lid, and allow tea to steep in
boiling water, and stir well."                      water for 20 minutes. Take a 1 gallon jug
                                                    and pour the sugar into the jug and cover
2 cups nonfat dry milk powder                       with some hot tap water.
3/4 cup sugar
1/2 cup unsweetened cocoa                           Stir the sugar around to dissolve while the
1/2 cup mini semisweet chocolate chips              tea is steeping. Once the tea has steeped,
1/2 cup powdered nondairy creamer                   remove the lid and the tea bags.
1/8 teaspoon salt
Measure all of the ingredients into a mixing        Pour the tea into the jug with the sugar, stir,
bowl and whisk them until they are evenly           and place the tea bags back into the jug.
blended.
                                                    Stir the tea well, making sure the sugar
Store the mix in a tightly covered container        dissolves. Fill the jug with cold water to yield
at room temperature until you're ready to           1 gallon.
package it.
                                                    To serve, pour each glass of tea and garnish
Hot Mulled Wine                                     with a slice of lemon and mint leaves.

1 1/2 c. boiling water                              Mint Julep Punch
1/2 c. granulated sugar
1/2 lemon, sliced                                   1 bunch fresh mint
3 sticks cinnamon                                   3 whole cloves
3 whole cloves                                      2 c. hot strong tea
1 lg. bottle Burgundy, Claret or other red          1/2 c. lemon juice
inner wine                                          3/4 c. sugar
Nutmeg                                              1 qt. carbonated water
                                                    1 orange, sectioned and diced
Combine boiling water, sugar, lemon,                1/4 c. diced pineapple
cinnamon and cloves; stir until sugar               1/4 c. diced maraschino cherries
dissolves. Add wine; simmer 20 minutes.             1 pt. white grape juice
(DO NOT BOIL!) Strain. Serve hot with a
sprinkling of nutmeg.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
44                                       Feasting For Fun

Chop mint, add with cloves to hot tea and let         3 tsp To 4 tsp tea leaves
stand until cold; strain into large pitcher.          20 To 30 spearmint leaves
Add fruit juices and sugar to minted tea and          4 Sprigs of mint
stir until sugar is dissolved; chill several
hours.                                              Boil the water in the kettle. Warm the teapot.
                                                    Put the tea and mint leaves in and add the
When ready to serve, add fruits, juices and         boiling water.
carbonated water to tea and pour over large
piece of ice in punch bowl, or pour into tall       Leave it to brew for 2 or 3 minutes. While
glasses half filled with cracked ice.               brewing, warm tumblers by rinsing in hot
                                                    water.
Garnish with small sprigs of mint if desired.
Makes 20 punch cup portions or 10 tall              Put one sprig of mint in each tumbler.
glasses.
                                                    Pour tea into each tumbler through a
Mocha Coffee                                        strainer. It is normal to add sugar lumps to
                                                    the teapot, but it can be added tot the
14 oz (one can) of evaporated milk.                 tumbler to taste after pouring.
2 cups of strong coffee.
1 cup of hot water.                                 quick mint tea version:
½ cup of pure cocoa powder.
½ cup of sugar.                                     Make tea as you do normally; cut some
                                                    sprigs of mint from the plant in the pot on the
In a suitably sized saucepan, mix together          balcony, rinse under the tap, put into a big
the cocoa powder and sugar. Add the hot             mug, pour tea into mug: enjoy!
water and whisk lightly until smooth.
                                                    Mulled Cider
Heat gently for 2 minutes until the mixture
turns thick, stirring constantly. Add the           8 cups apple cider
evaporated milk and heat to drinking                1/2 cup brown sugar
temperature. Serve in cups.                         1 pinch ground nutmeg
                                                    1 (6 inch) cinnamon sticks
Mocha Frappachino                                   1 teaspoon whole allspice
                                                    1 teaspoon clove
Chocolate Syrup, Strongly Brewed Coffee,            8 whole cloves
Heavy Whipping Cream, Sweetener                     8 orange wedges, rind attached
                                                    cheesecloth
Brew six and three quarters (8 oz) cups
worth of regular unflavored coffee at one           In a large saucepan, combine cider, brown
and a half strength.                                sugar, and nutmeg.

Add 1/4 cup sweetener & stir until dissolved.       Place cinnamon, allspice, and 1 teaspoon of
Stir in one cup (8 oz) chocolate syrup - mix        whole cloves in cheesecloth and tie with
thoroughly.                                         string.

Allow coffee to cool to room temperature.           Add spice bag to cider mixture; bring to
Stir Sweetened mocha mix into one half              boiling. Reduce heat, cover, and simmer for
gallon heavy whipping cream.                        another 5-10 minutes.
Chill completely...
                                                    Remove spice bag and discard.
Shake or stir immediately prior to serving.         Serve cider in mugs with a clove-studded
                                                    orange wedge in each.
Moroccan Mint Tea
                                                    Cinnamon sticks also add a decorative
  1 1/4 pt (750 ml) water                           touch.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                         45

Mulled Cider Cups                                   1 tbsp sugar
                                                    1 tsp vanilla extract
1 gal. cider                                        1 tsp peppermint extract
1/2 lb. brown sugar                                 a pinch of nutmeg
1 lemon
1 orange                                            Combine ingredients until egg yolks are not
1 c. raisins                                        floating and are well mixed in.
2 sticks cinnamon
3 to 4 whole cloves                                 Persian Mint Tea

In a saucepan, heat the sugar with the juice        2 cups sugar
and slivered rinds from the orange and the          2 cups white wine vinegar
lemon, until the mixture becomes syrupy.            1 bunch fresh mint leaves
Bring the cider to heat with raisins,               2 cups water
cinnamon sticks and cloves and add the
sugar syrup.                                        In saucepan dissolve the sugar into the 2
                                                    cups water on the stove top. Add the
It is important not to substitute ground            vinegar. Boil until reduced by half.
cinnamon or cloves, because that will make
a cloudy brew.                                      Pour into sealable container. Place Mint
                                                    leaves in a cheesecloth pouch tied off with
Open House Punch                                    string. Add mint while hot. Allow to cool to
                                                    room temperature before removing mint
7 qt. ginger ale                                    leaves.
6 (46 oz.) cans orange juice
7 (46 oz.) cans pineapple juice                     Mix the syrup made above with 3 parts
1 gal. orange sherbet                               water to serve.

Chill liquid ingredients. Mix and pour over         Root Beer
sherbet in punch bowl.
                                                    Equipment
Party Punch                                         clean 2 liter plastic soft drink bottle with cap.
                                                    funnel
2 (2 liters) 7 up *chilled*                         1 cup measuring cup
1 gallon Tampico fruit punch *chilled*(or any       1/4 tsp measuring spoon
other fruit punch flavored drink; except            1 Tbsp measuring spoon
Hawaiian Punch, this doesn't work well)             1 cup table sugar [alias cane sugar or
1/2 gallon of sherbet (orange and lime works        sucrose]
best)
                                                    Root Beer Extract (1 tablespoon)
Let Sherbet thaw until easy to scoop. Add to        powdered baker's yeast (1/4 teaspoon)
fairly large punch bowl and alternatly at 7 Up      (Yeast for brewing would certainly work at
and Fruit Drink back and forth until all is         least as well as baking yeast.)
used!                                               cold fresh water

This should be made 20-30 minutes prior to          Assemble the necessary equipment and
consumption to allow the sherbet to melt            supplies
properly and combine with the other
ingredients. If you like foamy punch, try not       With a dry funnel, add in sequence:
to stir the punch to much. If foamy punch is
not liked, then stir away!                          1 level cup of table sugar (cane sugar) (You
                                                    can adjust the amount to achieve the
Peppermint Eggnog                                   desired sweetness.

1 1/2 cup milk
3 eggs


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
46                                          Feasting For Fun

Cutting the sugar in half still produces               Southern Mint Julep
adequate carbonation with much less
sweetness.) Add: 1/4 teaspoon powdered                 5 sprigs fresh mint leaves
baker's yeast ( fresh and active)                      2 tsp. sugar
                                                       1 1/2 jiggers bourbon whiskey
You can see the yeast granules on top of
the sugar.                                             Crush mint leaves and sugar in a 12 ounce
                                                       glass. Fill with cracked ice and whiskey. Stir
Shake to distribute the yeast grains into the          until glass frosts. Decorate with mint sprig.
sugar.
                                                       Special Party Punch
Swirl the sugar/yeast mixture in the bottom
to make it concave (to catch the extract).             4 qts. ginger ale
Add with funnel:                                       1 gallon cranberry juice cocktail
                                                       3 (6 oz.) cans frozen orange juice
1 Tbsp of root beer extract on top of the dry          concentrate
sugar                                                  3 (6 oz.) cans frozen pineapple juice
                                                       concentrate
The extract sticks to the sugar which will             3 (6 oz.) can frozen grapefruit or
help dissolve the extract in the next steps.           grapefruit/orange juice concentrate
                                                       1 qt. brandy
Half fill the bottle with fresh cool tap water         1 gallon burgundy or red wine
(the less chlorine, the better).                       1 qt. Orange snapps

Rinse in the extract which sticks to the               Thaw frozen juice concentrates but keep
tablespoon and funnel. Swirl to dissolve the           chilled. Chill all ingredients. Just before the
ingredients.                                           party, mix all ingredients in a large (at least
                                                       6 gallon) container. Top with sliced orange,
Fill up to the neck of the bottle with fresh           lemon, and limes, or even some pineapple
cool tap water, leaving about an inch of               rings. Add floating ice ring of your choice.
head space, securely screw cap down to
seal. Invert repeatedly to thoroughly                  Strawberry Daiquiri
dissolve.
                                                       2 oz of frozen strawberries in syrup.
If you leave it in a warm temperature longer           1 oz of rum.
than two weeks, you risk an explosion...               1 oz of lime juice.
                                                       ½ oz of strawberry liqueur.
Place at room temperature (RT)about three              ¾ teaspoon of sugar.
to four days until the bottle feels hard to a          2 strawberries.
forceful squeeze.                                      1 orange slice.
                                                       Cracked ice.
Move to a cool place (below 65 F).
refrigerate overnight to thoroughly chill              Fill a mixing glass with cracked ice.
before serving.                                        Add the frozen strawberries, rum, lime juice,
                                                       strawberry liqueur and sugar.
Crack the lid of the thoroughly chilled root           Shake and strain into a chilled cocktail
beer just a little to release the pressure             glass.
slowly.                                                Garnish with orange slice.
NOTE: Do not leave the finished root beer in           Strawberry Punch
a warm place once the bottle feels hard.
There is no danger of this if the finished root        6 c. water
beer is refrigerated.                                  4 c. sugar
                                                       Boil 5 minutes and cool.
Move to a refrigerator overnight before                46 oz. pineapple juice
opening.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                       47

6 oz. frozen orange juice                               Dissolve gelatin in boiling water. Combine all
6oz. lemonade juice (frozen)                            ingredients except ginger ale. Chill till
1 box frozen sliced strawberries                        serving time. Have ginger ale chilled and
1 qt. fresh strawberries, sliced (add to sugar-         add just before serving.
water mix)
                                                        Makes about 11-12 quarts. Can change
Mix all ingredients - divide into 1/2 gallon            gelatin to green or orange...whatever color!
containers (milk cartons) and freeze.
                                                        Wedding Punch
Remove from freezer approximately one
hour before serving.                                    1 lg. can orange juice, prepared
                                                        1 lg. strawberry pre-sweetened Kool-Aid
Breakup and add a 2 liter bottle of ginger ale          prepared as directed
to each 1/2 gallon container. Serve slushy.             1 qt. ginger ale

Three Fruit Punch                                       Mix all ingredients together. If you need
1 can lemonade concentrate                              more double or triple recipe. A pretty
1 can pineapple                                         wedding or Christmas punch.
1 pkg. thawed strawberries
3 qts. chilled ginger ale or club soda                  Wine Mulls

Throat Soothing Tea
                                                        1 med. orange
Sour throat soother                                     1/2 c. firmly packed brown sugar
                                                        2 tsp. allspice
Honey, lemon juice, booze, hot tea                      1/2 tsp. nutmeg
                                                        2 (2-inch) cinnamon sticks
Mix two tablespoons lemon juice, two                    6 whole cloves
tablespoons booze (whiskey or bourbon is
common).                                                Preheat oven to 200 degrees. Cut orange in
                                                        half lengthwise and scoop out pulp. Place a
Warm 1/2 cup honey till it starts to thin.              ball of aluminum foil in each half. Place
Stir booze & lemon juice mixture into                   halves on baking sheet and dry in oven 4-5
warmed honey                                            hours. Remove foil and dry an additional 15
                                                        minutes.
brew one cup hot tea (I use mint)
Stir honey mixture into tea.                            In a small bowl, combine brown sugar and
Serve while warm or re-heat as needed.                  spices. Pack half the mixture into each
                                                        orange half.
Tropical Punch
                                                        Decorate tops with cinnamon stick placed
1 large package strawberry gelatin                      down the center of the mull (press into
1 cup boiling water                                     brown sugar a bit) and place 3 cloves on
5 small cans pink lemonade                              each side. Wrap in plastic wrap and include
5 lemonade cans water                                   Mulled Wine recipe.
1 1/2 large cans frozen orange juice
1 1/2 orange juice. cans water                          Mulled Wine:
2 large cans unsweetened pineapple juice
2 liters of ginger ale                                  1 wine mull
                                                        1 (750 ml.) bottle red wine




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
48                                        Feasting For Fun


                         Main Course Dishes:
These are the centerpiece of the feasting experience. A main course is the featured or primary
dish in a meal consisting of several courses. It usually follows the entrée ("entry") course, and the
salad course. In North American usage it may in fact be called the "entrée".
        The main course is usually the heaviest, heartiest, and most complex or substantive dish
on a menu. The main ingredient is usually meat or fish; in vegetarian meals, the main course
sometimes attempts to mimic a meat course. It is most often preceded by an appetizer, soup, or
salad, and followed by a dessert. For those reasons the main course is sometimes referred to as
the "meat course".
        In formal dining, a well-planned main course can function as a sort of gastronomic apex
or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to
the main course in such a way that the main course is anticipated and, when the scheme is
successful, increased in its ability to satisfy and delight the diner.


                                                 Beef
Beef and Bean Burritos
                                                         Transfer mixture to serving dish.
1 pound lean ground beef
1 onion, chopped                                         Serve with tortillas, cheese, cilantro and
4 large garlic cloves, minced                            salsa, allowing each person to assemble
3 tablespoons ground cumin                               their own burritos at the table.
3 (15-ounce) cans black beans or pinto
beans, rinsed, drained                                   Beef & Broccoli with Garlic
1 3/4 cups beef broth
1 (4-ounce can) diced green chilies                      1/2 lb of beef boneless sirloin or round
4 green onions, sliced                                   steak.
Warm flour tortillas                                     1 lb broccoli, cut into florets and 1 * 1/2-inch
Grated cheddar or Monterey Jack cheese                   pieces (4 cups).
Chopped fresh cilantro                                   2 cups of hot cooked rice.
Purchased salsa                                          1 tablespoon of finely chopped garlic (6
                                                         cloves).
Heat heavy large skillet over medium-high                1/4 teaspoon of salt.
heat. Add beef and cook until brown,                     Dash of white pepper.
breaking up beef with fork, about 6 minutes.             1 teaspoon of cornstarch.
                                                         1 teaspoon of soy sauce.
Add onion and garlic; cook until onion is                1 teaspoon of sesame oil.
softened, stirring frequently, about 5                   1/4 cup of chicken broth.
minutes.                                                 1 teaspoon of vegetable oil.
                                                         1 teaspoon of finely chopped ginger root.
Stir in cumin and cook 1 minute. Add beans,              2 tablespoons of brown bean paste.
broth and chilies; cook until beans are                  1 (8 oz) can of sliced bamboo shoots,
creamy and thickened, crushing the beans                 drained.
with back of spoon, about 15 minutes.

Mix in green onions.



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       49

Trim the fat from beef. Cut the beef                 Heat oven to 375 degrees. In large skillet
lengthwise into 2-inch strips. Cut the strips        brown ground beef, onion and green pepper;
crosswise into 1/8 inch slices.                      drain.

Toss the beef with salt and white pepper.            Stir in tomato sauce, beans, cumin seed,
Place the broccoli in 1 inch of boiling water;       garlic salt and salt; simmer while preparing
heat to boiling. Cover and cook for 2                crust.
minutes.
                                                     Place crescent dough triangles in un-
                                                     greased 9 inch pie pan. Press over bottom
Immediately rinse with cold water and drain.
Mix cornstarch and soy sauce; stir in                and up sides to form crust. Combine egg
sesame oil and broth.                                and 1 cup cheese. Spread over crust.

                                                     Spoon hot mixture into crust. Sprinkle with
Spray non-stick wok or 12-inch skillet with          remaining cheese and paprika.
non-stick cooking spray; heat over medium-
high heat until cooking spray starts to              Bake at 375 degrees for 20 to 25 minutes.
bubble. Add beef; stir-fry for about 2 minutes       Let stand 5 minutes. Cut into wedges to
or until brown.                                      serve. 5 to 6 servings.

Remove beef from wok. Cool wok slightly.             Beef and Sausage Roll
Wipe clean and re-spray.
                                                     1-1/2 cups 1/2-inch pieces Italian bread
Add oil and rotate wok to coat sides. Heat           1/2 cup milk
over medium-high heat.                               1-1/2 pounds ground beef
                                                     8 ounces Italian sausages, casings removed
Add garlic, ginger root and bean paste and           2 large eggs
stir-fry for 30 seconds.                             1 teaspoon salt
                                                     1/2 teaspoon pepper
Add bamboo shoots and stir-fry for 20                For filling:
seconds.                                             1/4 cup water
                                                     1 (10-ounce) package ready-to-use spinach
                                                     4 ounces thinly sliced prosciutto
Stir in the beef and the broccoli.                   3 ounces provolone cheese, cut into 2 x 1/4
                                                     x 1/4-inch strips
Stir in the cornstarch mixture; cook and stir        6 hard-boiled eggs, peeled
about 30 seconds or until thickened.                 18 fresh Italian parsley sprigs
                                                     1 tablespoon olive oil
Beef & Cheese Pie
                                                     Line 18 x 12-inch baking sheet with foil.
1 to 1 1/4 lb. ground beef                           Moisten foil with water. Mix bread and milk
1/3 cup chopped onion                                in medium bowl. Mash bread with fingers
1/4 cup chopped green pepper                         until soaked.
8 oz. can tomato sauce
8 1/2 oz. can green beans                            Squeeze out excess moisture from bread.
1/4 tsp. cumin seed (optional)                       Place bread in large bowl; discard milk. Add
1/4 tsp. garlic salt                                 ground beef, sausages, eggs, salt and
1/2 tsp. salt                                        pepper to bread and mix well.
8 oz. can crescent rolls
1 egg, slightly beaten                               Place meat in center of foil. Using moistened
8 oz. (2 c.) shredded cheddar cheese                 fingers, pat meat into 12 x 14-inch rectangle,
Paprika                                              about 1/2 inch thick. Cover; chill while
                                                     preparing filling.

                                                     Preheat oven to 350 degrees F. Bring 1/4



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
50                                        Feasting For Fun

cup water to simmer in large pot. Add                Spread 1/3 cup of rice on center of a tortilla,
spinach.                                             leaving a 1/2-inch border. Scatter about 2
                                                     tablespoons of beans and 1 1/2 tablespoons
Cover and cook until just wilted, tossing            of corn over rice.
often, about 3 minutes. Drain well; pat dry.
Cool.                                                Spread 1/3 cup of the beef mixture and 1/4
                                                     cup of the cheese over corn. Top with 2
Arrange spinach over meat, covering                  teaspoons of the salsa and a few pieces of
completely.                                          green onion.

Cover with prosciutto. Arrange provolone             Fold in two opposite edges of tortilla one
cheese atop prosciutto, spacing apart.               inch each and roll up. Place, seam side
                                                     down, on microwave safe dish. Repeat with
Place hard-boiled eggs end to end in line            remaining tortillas.
down long side of roll. Arrange parsley along
both sides of eggs.                                  Place burritos in a microwave oven and heat
                                                     1 minute or until heated through. Serve with
Starting at long side near eggs and using foil       remaining salsa.
as aid, roll up meat jelly roll style.
                                                                      Beef Fajitas
Pinch ends and seams together, enclosing             Marinade:
filling completely.                                  4 large cloves garlic, finely minced
                                                     1/4 cup fresh lime juice
Fold down foil from around meat roll. Brush          1/2 teaspoon ground cumin
meat with 1 tablespoon oil.                          1 dash ground oregano
                                                     2 tablespoons vegetable oil
Bake meat roll until thermometer inserted            1 teaspoon kosher or coarse salt
into center registers 160 degrees F, about 1         1/4 teaspoon freshly ground black pepper
hour.
                                                     Steak:
Let stand 15 minutes. Serve hot or at room           2 pounds skirt steak, trimmed and cut into
temperature; cut into slices.                        large pieces to fit on a grill, large heavy
                                                     skillet or broiler pan
Beef Burrito
                                                     Vegetables:
1/2 pound ground beef sirloin                        2 tablespoons vegetable oil
2 teaspoons minced garlic                            3 medium assorted colored bell peppers,
1 cup chunky salsa - divided use                     seeded, membrane removed, sliced thin
2 cups cooked brown or white rice                    1 large red onion, halved and sliced thin
6 (9-inch) whole wheat flour tortillas               2 large cloves garlic, finely minced
1 (15-ounce) can black beans, drained and            2 tablespoons chopped fresh cilantro
rinsed                                               (leaves only)
1 (11-ounce) can corn kernels, drained               1 tablespoon fresh lime juice
2 cups shredded Pepper Jack cheese                   Kosher or coarse salt and freshly ground
1/3 cup sliced green onion, including green          black pepper to taste
tops
                                                     Optional Accompaniments:
In a medium non-stick skillet, brown ground          1 dozen flour tortillas, warmed
beef and garlic over medium heat; (break             Chopped fresh cilantro leaves
beef mixture up into smaller chunks with a           Lime wedges
spoon).                                              Guacamole
                                                     Pico de Gallo or your favorite salsa
Drain fat and stir in 1/2 cup of the salsa; set
aside.                                               In a large zip-lock style plastic bag, combine
                                                     garlic, lime juice, cumin, oregano, oil, salt
                                                     and pepper. Add steak to the marinade, seal


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                        51

bag, removing as much air as possible, and
turn to coat well.                                  To make sauce, combine the mustard, 10
                                                    tablespoons of butter and Worcestershire
Marinate for at least 1 hour at room                sauce in a saucepan. Stir until butter melts;
temperature, or overnight in the refrigerator,      then serve hot.
turning occasionally.
                                                    Beef Jerky
Remove steak from marinade and drain
well. Grill steak on a well-oiled rack set          5 Lbs. Minimum un-ground beef
about 5-inches over glowing coals for 3 to 4        15 - 20 oz. Soy Sauce
minutes on each side, or until it is just           15 oz. Worcestershire Sauce
springy to the touch, for medium-rare meat.         15 - 20 oz. Teriyaki sauce
(Or steak may be broiled on rack of a broiler       2 - 4 tablespoons Dark Brown Sugar
pan under a preheated broiler about 4-              2 - 4 tablespoons Garlic Powder
inches from heat for about 3 to 4 minutes on        2 - 4 tablespoons Onion Powder
each side for medium-rare meat.)                    5 oz. bottle Liquid Smoke
                                                    2 - 4 oz. Dark Corn Syrup or Molasses
Transfer steak to a cutting board and let it        1 - Very Sharp Knife
stand for 10 minutes.
                                                     Add all liquid ingredients into container (with
While the steak is standing, in a large skillet     lid is preferred or cover with a plastic wrap)
heat oil over medium-high heat until hot, add       Now add all other ingredients into the
bell peppers, onion and garlic; sauté the           container, stir frequently.
mixture, stirring, for 5 minutes, or until bell
peppers are softened.                               Trim as much fat as possible off the meat. It
                                                    is the fat on the meat that will go bad
Remove from heat and stir in the cilantro           (rancid) not the meat.
and lime juice; season with salt and pepper
to taste.                                           The meat is to be sliced with the grain as
                                                    thin as possible (approx. 3/16"). To aid in
Slice steak thin across the grain on the            slicing meat thinly, freeze until ice crystals
diagonal and arrange slices on a platter with       are formed -This allows for more slices and
vegetable mixture. Drizzle any steak juices         a quicker drying time.
over entire mixture.
                                                    Place into marinade as sliced. Make sure all
Serving Suggestion: Serve with warm flour           meat is covered with the ingredients and stir
tortillas and desired accompaniments.               meat occasionally to ensure all areas of
                                                    meat have been exposed to the marinade.
Beef Fondue                                         Cover and refrigerate for 24 hours or more,
                                                    occasionally shaking or stirring the meat at
3 lb sirloin, cut in ½-inch cubes.                  least 2 more times.
½ lb of butter.
¾ cups of olive oil.                                Now when ready to dry, place aluminum foil
3 tablespoons of Dijon mustard.                     on bottom of oven and cover bottom entirely.
10 tablespoons of butter.
5 tablespoons of Worcestershire sauce.              Try to make a pan out of the foil because of
                                                    the drippings (remove when it is obvious
                                                    that there are no more drippings this is
In a saucepan, heat up the ½ lb of butter
                                                    usually a while after the meat has been
and the olive oil. When hot, pour into a large
fondue pan, so the oil is about 1 ½ inches          turned over, you will notice that the drippings
deep.                                               will have a tendency to give off a burning
                                                    smell because it is laying on the bottom of
When oil start to bubble, spear beef cube           the oven, you can replace the foil at any
with fondue fork and lower into hot oil and         time to avoid this.)
fry for about 3 minutes.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
52                                       Feasting For Fun

It is advisable to place paper towels on the        result of all this fun will give you approx. 2.5
oven door while open and loading the trays          to 3 lbs or more of the best jerky in town.
to catch the drippings.
                                                    Beef Oriental
Place the meat across the racks filling the
top rack first (highest position) and then the      1 1/2 lb. ground beef
second rack (next highest position).                1 med. onion, sliced
                                                    1 clove garlic, minced (optional)
Set temperature to at least 160 degrees             1/4 cup soy sauce
(160 - 180 degrees).                                2 tbsp. cornstarch
                                                    2 tbsp. molasses
When visible dripping has stopped, all meat         1 tsp. beef bouillon
has to be turned over because the top of the        3/4 cup water
meat will be more moist than the bottom.            1 (6 oz.) pkg. frozen Chinese pea pods
Also the top rack will drip onto the bottom         1 (5 oz.) can water chestnuts, drained
rack and the bottom meat will be more moist         1 (5 oz.) can bamboo shoots, drained
than the top.                                       1 (11 oz.) can mandarin oranges, drained
                                                    (reserve liquid)
The meat should be checked for consistency
in drying and should be move around                 Cook and stir meat, onion, garlic in large
accordingly (from bottom rack to top, from          skillet until meat is brown. Drain.
edge to center etc.)
                                                    Mix soy sauce, cornstarch, molasses and
The low heat is to dry the meat, not cook it.       stir into meat mixture. Stir in bouillon, water
It should take approximately 4&1/2 to 6             chestnuts, bamboo shoots and reserved
hours more or less depending how many &             mandarin orange syrup.
how thin the meat was sliced and the set
temperature.                                        Heat to a boil.

Approximately the last hour or so, the oven         Reduce heat and cover. Simmer 10 minutes,
door should be propped open with a fork or          stirring occasionally. Stir in oranges. Cover
spoon to dissipate the heat, to avoid cooking       and beat 2 minutes.
it is a good idea to leave the oven door
propped open any time during the drying to          Serve over rice. Serves 6-8.
keep a good flow of heat & air.
                                                    Beef Pie
You can tell the meat is done when it no
longer bends and you could break off a              1 lb stewing beef
piece with ease.                                    3 packets gravy mix or one large can cream
                                                    of mushroom soup
It is better to be more dry than under dried.       small can corn
Let meat cool before storing. This is now           small can peas
ready to eat, you can allow this to air dry an      small can green beans
additional day or so in an open container.          tbsp garlic powder
This will now keep in a sealed container (zip       tsp marjoram
lock bags are great) for months refrigerated        tbsp season salt
although I have kept my jerky for months un-        4 pre made pie crusts
refrigerated.                                       1 large can diced new potatoes

Remember this meat will continue to dry             Pan fry stewing beef, drain and allow to
unless placed in a sealed container once            cool.
totally dried. Do not worry about color
changes of the beef jerky it will get lighter       Cook brown gravy mix with only one third
and harder as it continues to dry over time.        the recommended water or use cream of
It is only important to keep the jerky away         mushroom soup.
from humidity for long term storage. The net


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                         53

Drain canned veggies, mix spices, veggies            1/2 pound cremini mushrooms, sliced
and beef into gravy (or soup) spoon mixture          Salt to taste
into pie crust in pan place 2nd pie crust over       Pepper to taste
top, cut small slits in top of pie, bake at 350      1/8 teaspoon nutmeg
until pie crust is done                              1/2 teaspoon of dry tarragon or 2 teaspoons
                                                     of chopped fresh tarragon
Beef Stew with Fresh Herbs                           1 cup of sour cream at room temperature

1 (28-ounce) can diced tomatoes, drained             Melt 3 Tbsp of butter in a large skillet on
2 pounds beef stew meat, cut into 1-inch             medium heat. Increase the heat to
cubes                                                high/med-high and add the strips of beef.
1/4 cup butter or margarine
3 medium onions, chopped                             You want to cook the beef quickly, browning
2 pounds potatoes, peeled and cut into 1-            on each side, so the temp needs to be high
inch chunks                                          enough to brown the beef, but not so high as
1 bunch small fresh cilantro, cleaned and            to burn the butter. You may need to work in
chopped (leaves only)                                batches.
1 cup water
2 bay leaves                                         While cooking the beef, sprinkle with some
1 teaspoon salt                                      salt and pepper. When both sides are
1/4 teaspoon ground black pepper                     browned, remove the beef to a bowl and set
1 cup fresh chopped basil                            aside.

Purée diced tomatoes and set aside.                  In the same pan, reduce the heat to medium
                                                     and add the shallots. Cook the shallots for a
Place beef in a stockpot and cook, covered,          minute or two, allowing them to soak up any
over low heat until it begins to sweat.              meat drippings. Remove the shallots to the
                                                     same bowl as the meat and set aside.
Without adding any liquid, braise the meat
for about 10 minutes, stirring once.                 In the same pan, melt another 3 Tbsp of
                                                     butter. Increase heat to medium high and
Uncover the pan and turn the heat to high.           add the mushrooms.
Cook for another 10 minutes, or until the
liquid evaporates.                                   Cook, stirring occasionally for about 4
                                                     minutes. While cooking, sprinkle the nutmeg
Add the butter and cook the meat over                and the tarragon on the mushrooms.
medium-high heat for an additional 10
minutes, stirring occasionally, until it browns.     Reduce the heat to low and add the sour
Add the onions and potatoes.                         cream to the mushrooms. You may want to
                                                     add a tablespoon or two of water to thin the
Cook for 5 more minutes.                             sauce (or not).

Add reserved puréed tomatoes to the pan              Mix in the sour cream thoroughly. Do not let
along with cilantro, water, bay leaves, salt         it come to a simmer or boil or the sour
and pepper. Simmer over low heat, covered,           cream will curdle. Stir in the beef and
for 1 hour.                                          shallots. Add salt and pepper to taste.

Remove cover, stir in basil and simmer 10            Serve immediately over egg noodles,
more minutes. Serve hot.                             fettuccine, potatoes, or rice. (Potatoes, rice,
                                                     and wheat-free pasta are wheat-free
Beef Stroganoff                                      options.)

6 Tbsp butter                                        Beef Tamales
1 pound of top sirloin or tenderloin, cut thin
into 1-inch wide by 2 1/2-inch long strips           2 pounds beef shoulder roast
1/3 cup chopped shallots                             Salt and pepper, to taste


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
54                                       Feasting For Fun

2 onions, peeled and sliced                         Masa; In a deep bowl, combine the masa,
1 garlic bulb, cloves removed and peeled            baking powder, and salt. Pour the broth into
4 ounces dried New Mexico chilies                   the masa a little at a time, working it in with
2 tablespoons cumin seed, toasted                   your fingers. In a small bowl, beat the
1 tablespoons salt                                  vegetable shortening until fluffy. Add it to the
2 bags dried corn husks, about 3 dozen              masa and beat until the dough has a spongy
4 cups masa mix for tamales                         texture.
1 tablespoon baking powder
2 teaspoons salt                                    Drain Husks; Rinse, drain, and dry the corn
4 cups reserved beef broth, warm                    husks. Set them out on a sheet pan covered
1 cup vegetable shortening                          by a damp towel along with the bowls of
                                                    masa dough and beef in chili sauce.
Beef; Season the beef shoulder all over with
salt and pepper then brown in a large heavy         Spread Masa; Start with the largest husks
pot over medium heat.                               because they are easier to roll. Lay the husk
                                                    flat on a plate or in your hand with the
Once browned on all sides, add enough               smooth side up and the narrow end facing
water to cover the roast along with the 1           you.
sliced onion and about 6 cloves of garlic.
                                                    Spread a thin, even layer of masa over the
Cook until the meat is fork tender and              surface of the husk with a tablespoon dipped
comes apart with no resistance, about 2             in water. The easiest method of spreading
hours.                                              masa is with a masa spreader (see side
                                                    panel for how this is used) Do not use too
When done, remove the roast to a platter to         much, keep the masa thin.
cool, reserve the beef broth. Hand shred the
meat and set aside.                                 Add about a tablespoon of the meat filling in
                                                    the center of the masa. Fold the narrow end
Sauce; To prepare the sauce, remove the             up to the center then fold both sides
tops of the dried chilies and shake out most        together to enclose the filling. The sticky
of the seeds. Place the chilies in a large          masa will form a seal. Pinch the wide top
stockpot and cover them with water. Add the         closed.
cumin, remaining sliced onion and garlic.
                                                    Fold; the sides of the corn husk to center
Boil for 20 minutes until the chiles are very       over the masa so that they overlap to make
soft. Transfer the chiles to a blender using        a long package. Fold the empty part of the
tongs and add a ladle full of the chile water       husk under so that it rest against the side of
(it is best to do this in batches.) Puree the       the tamale with a seam.
chiles until smooth. Pass the pureed chiles
through a strainer to remove the remaining          Steam; Place the tamales in a steamer and
seeds and skins.                                    cook tamales for 2 hours. Check every 20
                                                    minutes. Do not let the water boil away. The
Pour the chili sauce into a large bowl and          tamale is cooked when it separates easily
add salt, stir to incorporate. Taste to check       from the corn husk.
seasonings, add more if necessary. Add the
shredded beef to the bowl of chili sauce, and       Serve; Unfold the husk and spoon about a
mix thoroughly. Refrigerate until ready to          tablespoon of remaining beef filling on top.
use.
                                                    Beef Tacos al Carbon
Husks; go through the husks and sort by
size and remove any silks or debris. Soak           1/2 cup fresh lime juice
the corn husks in your sink filled with warm        3 tablespoons olive oil plus additional oil for
water until soft, about 30 minutes. (You can        grilling the green onions
also soak husks in large bowls of water if          2 garlic cloves, peeled and crushed
you are not doing a lot of tamales).                1 teaspoon salt
                                                    1/2 teaspoon freshly ground black pepper


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        55

1 1/2 pounds. flank steak, trimmed of                 Combine first 5 ingredients in large pan and
external fat                                          cover, simmer for 1 1/2 hours.
16 large green onions, trimmed (leave no
more than 3-inches of green top)                      Dissolve cornstarch in water and add to pan.
16 (6-inch) corn tortillas, warmed                    Cook until thickened. Add partially thawed
Guacamole (1 to 2 cups)                               pea pods and cook 5 to 7 minutes longer.
Pico de gallo (1 to 2 cups)
                                                      Serve over hot rice or Chinese noodles.
In a shallow non-reactive dish, stir together         Makes 4 to 6 servings.
the lime juice, 3 tablespoons olive oil, garlic,
salt, and freshly ground pepper. Add the              Colcannon Corned Beef Soup
flank steak and let it stand at room
temperature, covered, turning it once or              3 leeks, with 1 inch of dark green part, split,
twice, for 4 hours.                                   cleaned and sliced
                                                      4 medium onions, peeled, quartered and
Preheat a gas grill (medium high) or light a          sliced
charcoal fire and let it burn down until the          2 Golden Delicious apples, peeled, cored,
coals are evenly white. Adjust the rack to 6-         and chopped
inches above the heat source.                         10 cups chicken broth, divided use
                                                      6 medium russet potatoes, peeled,
Lay the flank steak on the rack and grill it,         quartered and sliced lengthwise
covered, turning the steak once, for a total of       1 pound green cabbage, shredded
about 12 minutes for medium-rare, or until            3/4 pound sliced deli corned beef, cut into
done to your liking. Transfer the steak to a          strips, divided use
cutting board, tent it with foil, and let stand       1/4 cup fresh lemon juice
for 10 minutes.                                       3 Tablespoons sherry
                                                      3/4 teaspoon kosher salt
Brush the green onions lightly with olive oil         1/2 teaspoon ground cardamom
and lay them on the grill rack.                       1/2 teaspoon ground nutmeg
                                                      1/4 teaspoon ground mace
Cover and cook, turning them once, until              1/4 teaspoon ground allspice
they are just lightly browned and becoming            1/8 teaspoon hot pepper sauce
tender, a total of 3 or 4 minutes. Transfer           Freshly ground black pepper
them to a platter.                                    1 pound baby spinach

Carve the flank steak across the grain and            Prepared mustard for garnish, optional
at a slight angle into 1/2-inch slices.               Place leeks, onions, and apples in a large
                                                      stockpot and cover with 2 cups of the broth.
Cut the slices crosswise into 1/2-inch cubes.
                                                      Cover and simmer over medium-low heat
Serve immediately, accompanied by the                 about 40 minutes, until tender. Remove from
grilled onions, tortillas, guacamole and              heat and let cool for 10 minutes.
salsa.
                                                      Place in a blender or food processor and
Chinese Beef with Snow Peas                           puree. (You may need to do this in batches.)
                                                      Return to the stockpot.
2 lb. round steak, sliced into thin strips
10 1/2 oz. can condensed beef consommé                Add remaining chicken broth to the pot
1/4 c. soy sauce                                      along with the potatoes, cabbage, and half
1/4 tsp. ground ginger                                of the corned beef. Bring to a boil, reduce
1 bunch green onions, sliced                          heat, and simmer until potatoes are tender.
2 tbsp. cornstarch                                    Roughly mash about half of the potatoes
2 tbsp. water                                         into the soup, leaving some large chunks.
2 (7 oz.) boxes frozen snow pea pods,
partially frozen                                      Stir lemon juice, sherry, salt, cardamom,




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
56                                        Feasting For Fun

nutmeg, mace, allspice, hot pepper sauce,            1 large onion
and pepper to the pot.                               1/4 cup green pepper, diced
                                                     1 can pork 'n beans, 16 oz
Heat, stirring occasionally, for 2 minutes. Stir     1 can red kidney beans, 16 oz
in the spinach and simmer an additional 2            1 can butter beans, 16 oz
minutes until wilted. Taste and add more             1 can baby lima beans, 8 oz
salt, if necessary.                                  1 can great northern beans, 16 oz
                                                     1/4 cup brown sugar
Ladle soup into bowls. Garnish with                  1/2 teaspoon dry mustard
remaining corned beef and a small dollop of          1/4 cup molasses or maple syrup
prepared mustard.                                    1 jar barbecue sauce
                                                     1/2 teaspoon pepper
Corned Beef & Cabbage
                                                     Cut bacon into 1/4" bits; brown in a large
1 corned beef brisket                                skillet. Remove bacon from rendered fat and
1 large head cabbage (preferably Savoy)              set aside.
8 peppercorns
6 cloves garlic, whole peeled                        In the bacon drippings, sauté the onion &
4-5 parsnips                                         pepper until tender. Add the ground meat
1-2 turnips                                          and brown lightly. Put the meats into the
2 bay leaves                                         bottom of a crock-pot. Add the Pork 'n
1 pound carrots, peeled                              Beans with the liquid on them.
6 large potatoes
1 stalk celery, thinly sliced                        Drain most of the juice off of the remaining
3 whole cloves                                       cans of beans and add them with the
1/2 tsp Old Bay seasoning                            remaining ingredients to the crock-pot. Mix
1/4 tsp black pepper, ground                         all well.
Wash brisket. Make small X slits in the meat
and insert garlic and cloves pieces.                 Cook on high setting for 1 hour to get well
                                                     heated through, then lower heat setting to
Place the meat into a stockpot (at least 8           low and allow to cook for 5 - 6 hours. Stir
quarts). Cover the meat with water. Add bay          from time to time.
leaves, peppercorns, Old Bay, 2 carrots and
sliced celery.                                       Check on seasonings and correct if desired.
                                                     A little more brown sugar or syrup might be
Bring to a boil, skim off foam and reduce            desired.
heat to a simmer. Simmer 2-3 hours, or until
meat is nearly tender.                               Danish Meatballs & Sauce

Meanwhile, prepare vegetables. Quarter the            1 pound ground beef
cabbage, peel potatoes, carrots, turnips and          1/2 pound ground pork
parsnips. Slice vegetables into 2 inch                1/2 pound ground veal
chunks.                                               2 teaspoons salt
                                                      1/2 teaspoon ground black pepper
During last half hour, add remaining                  2 eggs
                                                      1/3 cup finely chopped onion
vegetables and cook until tender.
                                                      1/2 cup heavy cream
Cowboy Beef & Beans                                   1 cup dry bread crumbs
                                                      1 cup butter
                                                      1/4 cup all-purpose flour
Cowboy beans are cooked in the crock pot              2 cups chicken broth
with ground beef, various beans, and                  2 cups sour cream
seasonings.                                           1/4 cup chopped fresh dill
1/2 pound lean bacon
1 pound ground chuck, lean


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                         57

Preheat oven to 375 degrees F (190                 leaves) of mixture just above stem end,
degrees C).                                        centered on leaf. Pull stem end up and over
                                                   the mixture and then bring in the sides of the
In a large bowl, mix beef, pork, veal, salt,       leaf.
pepper, eggs, onion and heavy cream. With
moistened hands, shape the mixture into 1          Hold sides carefully as you roll the leaf up
inch balls.                                        towards its tips. Place the wrap into a crock
                                                   pot, tip side down to prevent unraveling.
Roll the balls in the bread crumbs until all
balls are well coated. Arrange in a single
                                                   Continue until all leaves are used or all
layer on a large, shallow baking sheet. Melt       mixture is gone, layering the wraps in the
1/2 cup butter in a large saucepan over low        crock pot loosely.
heat. Stir in the flour.

Gradually stir in the chicken broth. Continue      Cover the entire mixture with chicken broth
stirring until thickened and bubbly, then          and lemon juice, just to cover the top layer.
blend in the sour cream and fresh dill.            Cook in crock pot on low for 4 – 8 hours. As
                                                   this will be a large batch of Dolmathas, you
Melt remaining butter in a small saucepan,         can lay aside leftovers and freeze them for
and drizzle over the meatballs.                    later snacking.

Bake meatballs in the preheated oven 35            Flank Steak in Port Marinade
minutes, turning occasionally, until evenly
browned.                                            1/2 cup lemon juice
                                                    3/4 cup orange juice
Place meatballs in a chafing dish and cover         1/4 cup honey
with the sauce to serve.                            3/4 cup olive oil
                                                    1 cup port wine
Dolmathas                                           1 (2 inch) piece fresh ginger, grated
                                                    5 cloves garlic, sliced
1 ½ lb ground chuck                                 2 1/2 pounds flank steak
1 egg
2 cloves garlic, chopped or minced                 Whisk together the lemon juice, orange
1 large onion, chopped or diced                    juice, honey, olive oil, port, ginger, and garlic
¾ cup tomato sauce                                 in a large glass or ceramic bowl. Add the
2 cup uncooked white rice                          flank steak, and toss to evenly coat.
½ cup pine nuts
2 tbsp dried mint or ¼ cup chopped fresh           Cover the bowl with plastic wrap, and
½ tsp allspice                                     marinate in the refrigerator 1 hour to
½ tsp cinnamon                                     overnight.
salt and pepper
¼ cup lemon juice                                  Preheat an outdoor grill for medium-high
2 jars grape leaves                                heat, and lightly oil the grate.
3 – 4 cups chicken broth
                                                   Cook the steaks until they are browned on
In a large mixing bowl, blend meat and egg         the outside and red in the center, about 3
well. Add garlic, onion, tomato sauce and          minutes per side.
rice. Add pine nuts and spices, mixing well.
                                                   An instant-read thermometer inserted into
                                                   the center should read 125 degrees F (52
Rinse grape leaves well from brine of jars         degrees C).
and pat dry, stems can be cut away
carefully.
                                                   Slice the steak thinly across the grain before
                                                   serving.
Place one leaf face down and put a spoonful
(large for large leaves, small for small



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
58                                        Feasting For Fun

Garlic Prime Rib                                     Combine egg yolks and water; brush edges
                                                     of pastry with egg mixture to seal. Fold
1 (10 pound) prime rib roast                         pastry over, and pinch together. (Trim
10 cloves garlic, minced                             excess pastry is necessary).
2 tablespoons olive oil
2 teaspoons salt                                     Place Wellingtons, seam side down, on a
2 teaspoons ground black pepper                      lightly greased baking sheet. Brush with egg
2 teaspoons dried thyme                              mixture; repeat after 1 minute.

Place the roast in a roasting pan with the
                                                     Roll pastry trimming cut into decorative
fatty side up. In a small bowl, mix together         shapes and arrange on top of Wellingtons, if
the garlic, olive oil, salt, pepper and thyme.       desired. Brush with remaining egg mixture.
Spread the mixture over the fatty layer of the
roast, and let the roast sit out until it is at      Bake at 400 degrees for 25 minutes or until
room temperature, no longer than 1 hour.             golden brown. Combine reserved marinade,
                                                     reserved mushroom juice, beef broth, and
Preheat the oven to 500 degrees F (260               tomato paste in a saucepan; simmer 1 hour.
degrees C).
Bake the roast for 20 minutes in the                 Dissolve cornstarch in Madeira; stir into
preheated oven, then reduce the                      broth mixture and cook, stirring constantly
temperature to 325 degrees F (165 degrees            until thickened. Garnish with mushrooms,
C), and continue roasting for an additional          carrots, parsley, celery fans.
60 to 75 minutes.
                                                     Hamburger Pie
The internal temperature of the roast should
be at 145 degrees F (53 degrees C) for               2 lb of ground beef.
medium rare.                                         1 medium egg.
Allow the roast to rest for 10 or 15 minutes         2 ¼ cups of water.
before carving so the meat can retain its            2 cups of instant potato mash.
juices.                                              1 cup of skim milk.
                                                     ½ cup of cornflakes, crushed.
Gravy Steaks                                         1 tablespoon of margarine.
                                                     1 teaspoon of salt.
1cup chilled butter plus 2 tbsp. cubed               ½ teaspoon of finely chopped onion.
1/3cup shortening, chilled                           ¼ teaspoon of garlic powder.
1/2 to 2/3cup ice water                              Salt and pepper, to taste.
Combine flour and salt in a large bowl; cut in
                                                     Combine the ground beef, cornflakes, garlic
chilled butter and shortening with a pastry
                                                     powder, onion, and egg; mix thoroughly.
blender until mixture resembles coarse
                                                     Add the salt and pepper.
meal.

Sprinkle ice water evenly over surface; stir         Place the mixture in a nine-inch pie pan.
with a fork until all dry ingredients are            Pat to cover bottom and sides evenly.
moistened.
                                                     Heat water, milk, and salt just to a boil;
Shape dough into a ball. Roll pastry into an         remove from heat.
18 inch square on a lightly floured board or
pastry cloth; cut into 8 (9 x 6 inch)                Bake at 425°F for 30 minutes; drain off
rectangles.                                          excess fat.
                                                     Heat water, skim milk, and salt just to a boil;
Spread each pastry rectangle with 1/3 cup            remove from heat.
mushroom filling; top with a filet.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                      Feasting For Fun                                       59

Add potato mash granules; mix thoroughly.        2 tsp savory
Add margarine; blend thoroughly. Cover and       4 oz Worstcestershire sauce
allow to stand 5 minutes. Spread evenly          1 tsp dill powder
over meat mixture.                               pinch rosemary

Return to oven and bake until the potatoes       Shred the beef jerky and allow to re-hydrate
are golden brown. Allow to rest 10 minutes       in beef Comstock for 20 min.
before cutting the pie into slices.
                                                 Add canned vegetables, onions, carrots,
Hamburger Soup                                   spices and barley.

                                                 Add water to fill pot
2 lb hamburger.
3 quarts of water.                               Cook until onions are clear and potatoes
7 stalk of celery, sliced.                       have brown coloration from broth.
5 medium onions, chopped.
5 medium carrots, sliced.                        Hungarian Beef Goulash
5 medium potatoes, cub.
2 beef bouillon cubes.                           1/4 c. vegetable oil
½ cup of dried parsley.                          10 oz. finely cut onions
3 tablespoons of long grain rice.                1/2 bell pepper, deseeded & crushed
2 tablespoon of salt.                            4 lg. cloves of garlic, chopped
1 teaspoon of pepper.                            1 lb. beef chuck (stew meat, or shank meat)
                                                 2 tbsp. Hungarian paprika (don't use
Brown the ground beef and drain off fat.         Spanish)
Simmer meat and onions in the water for 30       1/4 tsp. black pepper
minutes. Add the remaining ingredients and       1/4 tsp. crushed Italian pepper or cayenne
simmer for 2 hours.                              1/2 tsp. caraway seeds
                                                 1 (28 oz.) can tomatoes, crushed by hand
Hamburger Steak & Gravy                          2 bay leaves
                                                 Salt to taste
Extra lean burger meat mixed with                For those who can remember, a grating of
Worcestershire sauce and onion powder.           lemon rind to taste for a finishing touch.
Shape into patties.
                                                 Heat the oil in a heavy bottom saucepan or
Butter and oil                                   casserole. Add the onions and the bell
Flour, brown it                                  pepper, cover and sweat onions until
Onion and garlic powder                          translucent, stirring occasionally, but do not
1/4cup cooking sherry                            brown. Add the garlic and sauté until it
Salt and pepper                                  imparts its aroma.
Add 2 tablespoons of capers when done.
                                                 Add the meat, stir together and season with
Hearty Non-perishables Stew                      salt. Cover and let sweat gently for several
                                                 minutes. When meat takes on a cooked
1lb. bag of spiced beef jerky                    appearance, add paprika, caraway seeds,
20 oz. beef Comstock                             the pepper and the bay leaves, stir all
can corn                                         together, cover and let cook on a low fire for
bag peeled pearl onions                          10 to 15 minutes until meat has picked up
can green beans                                  the flavor of the seasonings.
small bag baby carrots
can English peas
                                                 Add the tomatoes, stir and cover and return
2 cans new potatoes
                                                 to a simmer. Adjust fire so the goulash
cup barley
                                                 simmers very gently and let cook, stirring
tsp garlic powder
tbsp season salt                                 occasionally until meat is tender. While the
                                                 goulash is cooking, taste and adjust the
2 t sp marjoram


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
60                                        Feasting For Fun

seasoning if needed. Meat should be tender           sauce; sprinkle with Parmesan cheese.
in about one hour.                                   Bake at 350 degrees F. 30 minutes or until
                                                     heated through. Yield 6 servings.
When meat is tender, remove bay leaves
and taste once more. Skim any grease that            Liver and Onions
may have surfaced. Keep warm.
                                                     1¼ lb calves liver (be sure to use calves or
Lasagna                                              veal liver, not mature beef liver), thinly sliced
                                                     ½ to 1 cup of flour, seasoned with
Pasta:                                               Salt, pepper, paprika, dry mustard to taste
3 qts. water                                         3 teaspoons bacon fat
2 tsp. salt                                          2 yellow onions, sliced thin
1 tbsp. vegetable oil
8 oz. lasagna noodles                                Dredge the calves liver in seasoned flour.
                                                     Set aside.
Sauce:
1 lb. ground beef                                    Heat a large cast iron skillet on medium high
2 mild Italian sausage links (casings                heat. Add a teaspoon of bacon fat. Sauté
removed)                                             the onions until translucent, a couple of
1 tbsp. olive oil                                    minutes.
1 med. onion, finely diced
1 clove garlic, minced                               Remove onions from pan with a slotted
1 (28 oz.) can peeled Italian tomatoes               spoon. Set aside onto a serving dish.
1 (6 oz.) can tomato paste
1/2 tsp. crumbled dried oregano                      Add a couple more teaspoons of bacon fat
1/2 tsp. crumbled dried sweet basil                  to the skillet. Add the calves liver slices,
1 tsp. Sugar                                         working in batches.

Filling:                                             Fry until browned on both sides.
8 oz. Ricotta or pot cheese
8 oz. Mozzarella cheese, thinly sliced               Serve with sautéed onions
1/2 c. freshly grated Parmesan cheese
                                                     Mandarin Beef
Prepare pasta. Combine water and salt in
large kettle. Float oil on surface of water;         2cup cooked beef, diced
bring to boil. Slowly add noodles, a few at a        2 green onions with tops, chopped
time; cook 15 minutes. Drain; rinse with cold        1 (4 oz.) can water chestnuts
water. Arrange on toweling to drain.                 1cup celery, diced
                                                     1 (11 oz.) can mandarin orange segments
Meanwhile, prepare sauce. Brown beef and             1 tsp. Dijon mustard
sausages in large skillet. Remove from pan;          1cup mayonnaise
pour off drippings.                                  1/2cup walnuts, chopped
                                                     1 tbsp. lemon juice
                                                     1 tbsp. soy sauce
Add oil to skillet; saute onion and garlic over
low heat 5 minutes. Add tomatoes, broken             1 (3 oz.) can Chinese fried noodles
                                                     Lettuce leaves
up with fork, tomato paste and seasonings.
Stir well; add meat to sauce. Cook over low
heat 40 minutes or until thick.                      In large bowl, combine beef, green onions,
                                                     water chestnuts, celery, orange segments,
                                                     nuts and mayonnaise. Add lemon juice,
Lightly grease 13x9x2 inch baking dish.              mustard, and soy sauce; stir just until
Ladle approximately 3/4 cup sauce into pan.          mixture is blended.
Top with 1/3 of noodles. Dot with 1/2 the
Ricotta and remaining Ricotta and                    Refrigerate for up to an hour.
Mozzarella. Top with more sauce; add
remaining noodles. Top with remaining


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                         61

Just before serving, toss mixture with              for about 50 minutes, or until firm but not
noodles and serve over lettuce leaves.              quite cooked through.

Meat Loaf & Red Wine Glaze                          Meanwhile, in a medium saucepan, combine
                                                    the red wine with the sugar, chopped
2 slices of white sandwich bread                    tomato, molasses and allspice and bring to a
1/2 cup milk                                        boil over moderate heat, stirring to dissolve
1 large egg                                         the sugar. Boil until the glaze is thick and
1 large egg yolk                                    syrupy, about 15 minutes.
2 tablespoons coarsely chopped flat-leaf
parsley                                             Brush half of the glaze over the meat loaf.
1 1/2 teaspoons finely chopped sage                 Continue baking for about 20 minutes
1 teaspoon finely chopped thyme                     longer, until an instant-read thermometer
1 tablespoon kosher salt                            inserted in the center registers 150°; brush
Pinch of freshly ground black pepper                once more with the remaining glaze during
Pinch of freshly grated nutmeg                      baking. Let the meat loaf rest for 15 minutes,
Pinch of cayenne pepper                             then thickly slice and serve.
3/4 cup grated Parmigiano-Reggiano
1/4 cup plain dry bread crumbs                      Mini Beef Wellingtons
2 tablespoons unsalted butter
1 medium white onion, finely diced
                                                    8 (4 or 5 oz.) filet Mignon
4 garlic cloves, minced
                                                    1 1/3 tsp. salt
1 pound ground lamb
                                                    1/4 plus a pinch of pepper
1/2 pound ground pork
                                                    2/3cup chopped onion
1/2 pound ground veal
                                                    2/3cup chopped carrots
Vegetable oil, for brushing
                                                    2/3cup chopped celery
1 1/4 cups dry red wine
                                                    1/3cup plus 2 tbsp. vegetable oil
1/4 cup sugar
                                                    3 tbsp. brandy, 1cup red wine
1 tomato, finely chopped
                                                    3/4 tsp. fines herbs
1 teaspoon un-sulfured molasses                     1 1/3 tbsp. butter
Pinch of ground allspice                            Mushroom filling, recipe below
                                                    Pastry, recipe below
Preheat the oven to 350°. In a large bowl,          3 egg yolks
combine the bread pieces with the milk and          3 tsp. water
mash to a paste. Add the whole egg, egg             2 2/3cup beef broth
yolk, chopped parsley, sage, thyme, salt,           1 1/3 tbsp. tomato paste
black pepper, nutmeg and cayenne and stir           2 2/3 tbsp. cornstarch
until smooth.                                       1/3cup Madeira or other sweet wine
                                                    Diced fresh mushrooms
Add the Parmigiano-Reggiano and dry                 Carrot curls
bread crumbs and stir until thoroughly              Celery fans
combined.                                           Fresh parsley sprigs

In a medium skillet, melt the butter. Add the       You may please feel free to use frozen puff
onion and cook over moderate heat until             pastry instead of making it from scratch.
softened, about 7 minutes.
                                                    Please note an additional 1 cup of red wine
Add the garlic and cook just until fragrant, 1      after brandy listing. Sprinkle fillets with salt
minute longer. Let cool, then transfer to the       and pepper, and place in a shallow dish.
bowl. Add the lamb, pork and veal and
knead until evenly combined.                        Sauté onion, carrots, and celery in oil until
                                                    tender. Add red wine, brandy and herbs.
                                                    Pour mixture over filets; cover and marinate
Brush a medium oval baking dish with oil.           in refrigerator overnight.
Transfer the meat loaf mixture to the dish
and pat it into a 4-by-12-inch oval loaf. Bake


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
62                                           Feasting For Fun

Drain steaks, reserving marinade. Sauté                 Sprinkle one side of the steak with dry
fillets in butter in a skillet just until lightly       mustard. (You can use regular mustard if
browned on both sides. Place filets in pan;             you don't have any dry mustard.) Sprinkle
cover and freeze 10 minutes.                            the steak with freshly ground pepper.

Remove from freezer, and refrigerate 2                  Rub a tablespoon of butter all over the side
hours. Prepare mushroom filling; chill at               of the steak. Turn the steak over and repeat
least 2 hours.                                          with the dry mustard, pepper, and butter.

Filling:                                                Heat a large cast iron frying pan on high
2 2/3 lb. fresh mushrooms, finely chopped               heat. Sprinkle both side of the steak with salt
1/3cup mince green onion                                (unless you have used salted butter, then
3 tbsp. butter                                          you can skip the salt.)
1/3cup Madeira or other dry sweet wine
Salt and pepper to taste                                Place steak in hot pan. Let sear for 2 to 3
                                                        minutes until well browned. Use tongs to lift
Place mushrooms in a clean towel or                     up to see if nicely browned. If so, flip to the
cheese cloth and squeeze until barely moist,            other side and let sear for 2 to 3 minutes.
reserving juice.
                                                        Remove the pan from the heat and let the
Sauté mushrooms and onion in butter; cook               steak continue to cook for 5 to 10 minutes in
over medium heat until all liquid is                    the residual heat of the pan (assuming you
evaporated. Add salt and pepper. Prepare                are using cast iron, if not, lower the heat to
pastry; chill 2 hours.                                  low).

Pastry:                                                 Use your fingertips to check for doneness or
4cup all purpose flour                                  insert a meat thermometer into the thickest
2 tsp. salt                                             part of the steak - 120°F for very rare, 125°F
                                                        for rare, or 130°F for medium rare.
Pan-Fried Flank Steak
                                                        Flank steak should be served rare or
1 1/2 pound flank steak                                 medium rare, otherwise it may be too dry.
Dry mustard                                             Remove the steak from the pan to a cutting
Freshly ground black pepper                             board and let rest for 10 minutes, covered
Softened butter                                         with aluminum foil.
Salt
                                                        Cut the meat in very thin slices, at an angle,
Remove the steak from the refrigerator a                against the grain of the meat. (This way you
half hour before cooking. Cut away any                  break through the tough long muscle fibers.)
tough connective tissue on the surface of               Any juices that come out of the meat while
the steak. Using the tip of a sharp knife,              cutting or resting, return to the pan.
poke small cuts into the meat, almost all the
way through.                                            Return the pan to a burner on high heat and
                                                        deglaze the pan with a little water, scraping
The cuts should be at an angle, in the                  up any browned bits. Once the water has
direction of the grain of the meat as the knife         mostly boiled down, add a little butter to the
tip is going in. The cuts should be about an            pan for a nice sauce. Arrange the cut meat
inch apart from each other. Turn the steak              on a serving plate and pour the deglazed
over and repeat the cuts on the other side.             pan juices over the meat.

Make sure that the cuts you are making on               Pepper Steak Stir Fry
this side are parallel with the cuts you made
on the other side, otherwise you may cut                1 1/2 inch thick beef steak, any kind (16-24
across an existing cut, and end up poking a             oz)
hole through the meat.                                  2-3 bell peppers, any color
                                                        2 large yellow onions, thinly sliced


                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        63

2-3 tablespoons extra virgin olive oil                Plain Corned Beef & Cabbage
1 tablespoon butter
4-5 cloves garlic                                     2 lbs. cabbage
1/2 lb mushrooms, thinly sliced                       6-8 med. potatoes
1 tablespoon flour                                    3 cans corned beef
3 tablespoons red wine
1 bouillon cube or teaspoon of beef flavored          Cut up cabbage in quarters; de-core. Place
soup base (optional)                                  in large pot. Cover with water. Add potatoes,
salt or soy sauce (if desired)                        quartered and peeled; add clean. Bring to
                                                      boil. Cover; reduce heat and simmer 30-45
Slice uncooked steak into thin slices across          minutes.
the grain. Tip: Place steak in freezer until
partially frozen but the tip of a sharp knife         Add corned beef. Do not break up. Lay
can still pierce it 3/8" deep. This makes it          corned beef on top. For next 15-20 minutes,
easier to slice.                                      baste corned beef with cabbage liquid.

Prepare vegetables: Core and slice peppers,           Salisbury Beef
peel onions and thinly slice, peel garlic.
Clean mushrooms and slice.                            10 3/4 ounces cream of mushroom soup,
                                                      condensed
In a skillet, melt butter in oil. Add onions and      1 1/2 pounds ground beef, lean
sauté over medium high heat until edges               1/2 cup dry bread crumbs, or cracker
take on light brown color. Add whole garlic           crumbs
cloves and sliced peppers.                            1/2 teaspoon salt
                                                      1/8 teaspoon pepper
When garlic cloves have a slightly roasted            1 onion, finely chopped
appearance, mash the garlic into the oil              1 egg, slightly beaten
using the tines of a fork.                            1/3 cup water

Remove sautéed vegetables to a dish using             Heat oven to 350 F. In medium bowl,
a slotted spoon when tender, and lightly              combine 1/4 of the soup with remaining
browned on edges but not soft.                        ingredients except water; mix well. Shape
                                                      into 6 patties; arrange in single layer in 13 x
Turn heat to high and brown steak; add                9-inch or 12 x 8-inch baking dish.
mushrooms after several minutes. Remove
steak to vegetable dish when tender. Add
                                                      Bake uncovered at 350 F. for 30 minutes.
wine, flour, and bouillon, scraping pan to
add flavor and color to gravy.
                                                      Skim off fat. In small bowl, combine
Reduce heat to very low and simmer gravy              remaining soup and water; spoon over
ten minutes. Add a few tablespoons of water           patties.
or broth if gravy is too thick; add more flour if
gravy is too thin after several minutes.              Return to oven and bake for 10 minutes. If
Add vegetables and steak to gravy and heat            desired, garnish with mushroom slices.
through. Season to taste with salt (or soy
sauce), pepper and hot pepper, to taste.              Salisbury Steak & Gravy

Serve as is, or over rice or chowmein                 1 lb. ground round
noodles, or in sub sandwiches topped with             1/4 tsp. pepper
caramelized onions. Season with soy sauce,            1 tsp. salt
if desired.                                           2 tbsp. oil
                                                      1/4cup dry bread crumbs
Variation: Prepare using pork loin instead of         1/4cup onion, chopped
beef steak; substitute Nappa cabbage for              1/4cup sliced mushrooms or 1 (2 oz.) can
peppers. Add finely minced fresh ginger, if           2 tbsp. flour
desired.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
64                                       Feasting For Fun

1cup water                                          Stuffed Peppers
1 beef cube
                                                    8 Bell peppers, lg. for stuffing
Combine meat, pepper, salt and bread                3 tbsp. bacon grease
crumbs. Shape into 3 of 4 plump oval                1 lb. ham cubes, chopped in food processor
patties. Pan fry in hot oil 4-6 minutes each        1cup Bell pepper, chopped
side.                                               5 stalks celery, chopped
                                                    2 bunches green onions, chopped
Remove patties to warm plate. Pan fry               1/2cup elephant garlic, chopped
mushrooms in the drippings. Add flour to            3 lbs. ground round or tip roast
drippings in pan. Stir. Add water and               2 lbs. med. shrimp, cleaned, chopped sm.
bouillon cube.                                      10 inch loaf French bread, soaked torn in
                                                    sm. pieces
Cook until mixture boils and cube is                1/2 tsp. thyme leaves
dissolved and sauce is thickened. Pour over         1/2 tsp. oregano leaves
patties.                                            1/4 tsp. allspice
                                                    1/2 tsp. white pepper
Stuffed Bell Peppers                                1 tsp. salt
                                                    3 tbsp. olive oil
1 lb. lean ground beef                              2 cans tomato sauce
1 medium sweet onion                                1 can Cajun stewed tomatoes
2 1/2 cups cooked Jasmine white rice                3 cans water
2 medium/large green bell peppers                   Angel hair pasta
2 15 oz. cans tomato sauce                          Parmesan cheese
8 heaping tablespoons honey
Prepare Jasmine white rice, fluff, cover and        Cut tops of Bell peppers off, clean out inside
set aside.                                          and wash. In very large pot filled with water,
                                                    boil the Bell peppers for 20 minutes or until
Dice sweet onion, add to large non-stick            just tender- crisp.
sauté/frying pan with lean ground beef.
Sauté beef and onion until beef is browned.         Do not over cook or the peppers will split up
Drain fat, add 2 1/2 cups of Jasmine white          the sides.
rice to browned beef and diced sweet onion;
mix.                                                Drain peppers and set aside. In large deep
                                                    saucepan, heat bacon grease. Add ham and
                                                    cook for 5 minutes.
Cut green bell peppers in half, remove caps
and seeds; rinse.
                                                    Remove 2 tablespoons of Bell pepper,
                                                    onion, celery, green pepper, onion, celery,
Pour 1 15 oz. can of tomato sauce into              green onions and garlic to ham and sauté
measuring cup and add 4 heaping                     over medium heat for 15 to 20 minutes or
tablespoons of honey and blend. Pour                until vegetables are soft and tender.
tomato sauce mixture over beef and rice;
mix.                                                Add meat, thyme, oregano, allspice, pepper
                                                    and salt and cook, stirring occasionally until
Add second 15 oz. can of tomato sauce to            meat is brown and breaks apart, about 20 to
measuring cup and add 4 heaping                     25 minutes.
tablespoons honey; blend. Add beef and rice
mixture to green bell pepper halves. Arrange        Add shrimp to mixture. Squeeze all water
in glass casserole dish. Pour tomato sauce          out of bread and tear into tiny pieces. Add
mixture over and around stuffed bell                this to mixture and stir well. Cook 20
peppers.                                            minutes, stirring occasionally. Remove 4
                                                    cups of meat mixture and set aside for
Bake at 350°F for 1 hour.                           gravy.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                          65

Using remaining mixture, stuff Bell pepper            1 lb hamburger
sand place in a deep baking dish.                     1 cup bread crumbs, unseasoned
                                                      1/2 cup Kraft Parmesan cheese
Heat olive oil in deep saucepan and add Bell          1 tsp parsley flakes
pepper, onion, celery, green onions and               1/2 cup milk
garlic which has been set aside.                      2 well-beaten eggs

Sauté until tender over medium heat. Add 4            Mix all meatball ingredients together. Form
cups meat mixture and stir well. Add tomato           into bite-size meatballs.
sauce, tomatoes and water.                            Place on nonstick cookie sheet.

Cover, reduce heat to low-medium and cook             Bake at 350 degrees until cooked through,
for 30 minutes or until gravy becomes                 approximately 30-45 minutes.
slightly thick. This gravy should not be as
thick as regular red gravy.                           Once meatballs are cooked, add them to
                                                      sauce mixture. Simmer all together for
Pour gravy into baking dish with peppers.             approximately another 30 minutes, stirring
Make sure that you pour some of the gravy             often.
on top of each pepper.
                                                      Great recipe for hors d'oeuvres. To serve at
Cover and bake in a 350 degree oven for 45            cocktail parties, place cooked mixture into
to 60 minutes or until Bell peppers are               crock pot to keep warm -- serve with
tender. To serve, place cooked angel hair             toothpicks.
pasta on plate.
                                                      Pour over cooked thin spaghetti for
Spoon meat gravy onto pasta, place one                spaghetti & meatballs. For fantastic meatball
pepper on individual plate with pasta and
                                                      subs:
pass the Parmesan cheese.

Swedish Meatballs                                     Place into slightly toasted sub roll and top
                                                      with provolone cheese. Place on foil-lined
                                                      pan and broil until cheese melts.
Sauce:
1 onion, chopped
2-6 oz cans tomato paste                              Sweet & Sour Meatballs
2 cups water
1 1/2 cups (20 oz) canned chopped                     2 pounds lean ground beef
tomatoes                                              1 onion soup mix
1 tsp sugar                                           1 egg
t tsp salt                                            1/4 c dried bread crumbs
1/2 tsp black pepper                                  1 cup grape jelly
1 bay leaf                                            1 cup catsup
                                                      1 dash salt and pepper
Sauté chopped onions in margarine until
tender. Remove from grease and place into             Mix gr. beef, soup mix, salt and pepper, egg,
4 qt saucepan. Add remaining sauce                    and bread crumbs together. Form into tiny
ingredients.                                          meatballs (this takes awhile).

Simmer over low heat for about 45 minutes,            Brown in a frying pan in batches, drain on
stirring often being careful not to let stick to      paper towel, then place in a large pot.
bottom.
                                                      In a glass bowl, combine catsup and grape
                                                      jelly, micro to melt, stirring until combined
While sauce is simmering, make meatballs.
                                                      well. Pour sauce over meatballs and simmer
                                                      one hour, careful not to burn them.
Meatballs:




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
66                                      Feasting For Fun

Serve in a casserole dish or chaffing dish,        In a shallow tray, stir together flour, bread
with toothpicks beside for guest to use to         crumbs, minced parsley, and garlic and
spear them.                                        onion powder until well combined. Lightly
                                                   dredge the veal in the seasoned flour.
You can add 1 can drained pineapple
chunks to extend, if you have lots of guests.      Melt 1 tablespoon of butter in a skillet and
                                                   sauté several pieces of veal at a time until
This freezes well, so can be made ahead            lightly browned, adding butter as needed. (A
and reheated in the oven. Makes about 100          combination of extra virgin olive oil and
tiny meatballs.                                    butter may be used for the sautéing.)
Veal Scaloppine
                                                   Dredge eggplant in the remaining seasoned
                                                   flour and sauté until lightly browned.
4 slices eggplant (about 5-6" wide)
1 lb. veal scaloppine, cut into 12 pieces          Use olive to lightly grease the bottom of an
1 cup flour, for dredging                          ovenproof casserole, and arrange the
3 tablespoons seasoned Italian bread
                                                   eggplant along the bottom; cover with slices
crumbs
                                                   of prosciutto, mozzarella, and provolone and
4 very thinly sliced proscuitto (optional)
                                                   a sprinkling of Parmesan cheese.
3 tablespoons fresh parsley, minced
1/4 teaspoon each garlic and onion powder
4 slices each mozzarella and provolone             Add wine and a touch of freshly ground
cheese                                             black pepper.
Parmesan, for sprinkling
1/2 cup dry white wine                             Bake in a preheated 400 degree oven for 5-
freshly ground black pepper, to taste              10 minutes, or until cheese melts.
pats of butter, to serve
1/2 cup any tomato-based pasta sauce               Remove from oven and divide into 4
                                                   servings; top each with a pat of butter and a
Lightly salt eggplant and sandwich it              few tablespoons heated pasta sauce and a
between two food-safe paper towels.                sprinkling of freshly grated Parmesan
                                                   cheese.
Place under a weight such as a heavy frying
pan and leave for 30 minutes. (This extracts
the bitter juices from the eggplant).


                                              Chicken
Aloha Chicken Salad                                Baked "Fried" Chicken

· 4 cups chopped cooked chicken                    Cooking spray
· 2 cups diced celery                              2/3 cup instant oats
· 1 cup mayonnaise                                 1 teaspoon garlic powder
· 1 (20 ounce) can pineapple chunks,               1 teaspoon onion powder
drained                                            1 teaspoon mustard powder
· 1 cup chopped pecans                             1 teaspoon paprika
· 2 (11 ounce) cans mandarin oranges,              1 teaspoon dried oregano
drained                                            1/2 teaspoon dried thyme
· 1 lb seedless grapes                             1/2 teaspoon salt
· salt and pepper                                  1/2 teaspoon ground black pepper
                                                   4 (4-ounce) boneless skinless chicken
Combine all ingredients in a large bowl; toss      breast halves
until well mixed. Chill. Serve on lettuce          2 tablespoons Dijon mustard
leaves, if desired.                                2 cups frozen green peas, hot



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                       67

Preheat oven to 400 degrees F.                      Cajun Gumbo

Coat a large baking sheet with cooking              4 pounds chicken thighs
spray.                                              1/4 cup olive oil
                                                    1 cup chopped onion
In a re-sealable plastic bag or shallow dish,       1/2 cup chopped green bell pepper
combine oats, garlic powder, onion powder,          1/3 cup all-purpose flour
mustard powder, paprika, oregano, thyme,            2 cloves garlic, crushed
salt, and pepper. Mix well and set aside.           1 (28-ounce) can tomatoes
                                                    2 cups chicken broth or water
Brush each chicken breast with Dijon                1/2 teaspoon crushed red pepper flakes
mustard. Add chicken to oat mixture with            1/2 teaspoon dried thyme
                                                    1 dried bay leaf
tongs and turn to coat both sides.
                                                    1 (10-ounce) package frozen sliced okra
                                                    1 1/2 pounds crabmeat, shrimp, crawfish,
Transfer chicken to prepared baking sheet           lobster
and spray with cooking spray.                       1 (10-ounce) jar medium oysters, drained
                                                    1/2 cup chopped fresh flat-leaf parsley
Bake 30 minutes, until golden brown and
cooked through. Serve with peas.                    Preheat oven to 350°F.

Caribbean Chicken                                   Place chicken thighs in a single layer on a
                                                    shallow baking pan and season with salt and
1 teaspoon allspice                                 pepper. Bake 45 to 50 minutes or until done.
1/4 cup red onion, chopped
1/2 cup green onions, chopped                       Remove chicken from pan and set aside to
2 tablespoons extra-virgin olive oil                cool.
1/4 cup orange juice, fresh
1 tablespoon lime zest                              Deglaze pan with a little water, scraping the
2 tablespoons soy sauce                             bottom to remove any browned bits and
2 tablespoons freshly chopped thyme leaves          pour pan juices into a fat separator and set
2 tablespoons jalapeno, seeded, diced               aside.
2 teaspoons chopped ginger
1 clove garlic                                      When chicken is cool enough to handle, pick
Salt and pepper                                     meat and discard skin and bones.
4 chicken breasts, bone and skin on
Lime wedges                                         Meanwhile, heat oil in a large, heavy-
                                                    bottomed pan over medium heat. Add onion
                                                    and green pepper and cook until tender,
Puree all ingredients except chicken in food
                                                    about 10 minutes.
processor. Add marinade and chicken to re-
sealable plastic bag, mix thoroughly and let
                                                    Stir in flour, reduce heat to low and cook 5
marinate, refrigerated, for 4 to 8 hours.
                                                    minutes, stirring constantly. Add garlic, and
                                                    cook for 2 more minutes, or until fragrant.
Preheat oven to 350 degrees F.                      Stir in tomatoes (un-drained), chicken broth,
                                                    red pepper flakes, thyme and bay leaf.
Heat grill to high, remove excess marinade
from chicken and place on grill. Grill each         Increase heat and bring to a boil. Reduce
side of chicken for 3 to 4 minutes then place       heat and simmer until slightly thickened.
on a pan and finish in the oven for 15
minutes.                                            Cover and cook for 30 minutes, stirring
                                                    occasionally. Add chicken, pan juices
Squeeze a lime wedge over each piece of             (discard fat) and okra. Return to a boil,
chicken and serve.                                  reduce heat and simmer for 15 to 20
                                                    minutes.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
68                                      Feasting For Fun

Stir in crab, oysters and parsley.                 tbsp savory
                                                   tbsp black pepper
Cook gently 5 to 10 minutes or until oysters       2 tbsp corn starch
begin to curl and crab is thoroughly warmed        2 tbsp marjoram
(if using shrimp, shrimp should be pink and        2 tbsp season salt
opaque throughout).                                3 tbsp garlic powder

Season to taste with salt and pepper. Serve        Boil chicken in broth until cooked through.
over rice in soup bowls.                           Add spices and corn starch and stir well
                                                   cut up biscuit dough drop into broth
Chicken & Apples                                   simmer until dumplings are done (about 7
                                                   min)
 1/2 cup apple cider
 1 1/2 teaspoons cornstarch
 Salt                                              Chicken Adobo
 Freshly ground black pepper
 1 Tbsp honey                                      4 lb of chicken breast.
 1 Tbsp mustard                                    12 garlic cloves, peeled and sliced in half.
 2 Tbsp seasoned dry breadcrumbs                   ½ cup of vinegar.
 4 4oz chicken breasts                             ½ cup of soy sauce.
 1 Tbsp olive oil                                  ½ cup of water.
 2 small unpeeled apples, cored and cut into       Coarse ground black pepper, to taste.
eighths      1/2 cup chicken broth
 Fresh parsley                                     Brown the chicken in a large skillet; then
                                                   drain off the fat.
Whisk cider, cornstarch, mustard, honey,
salt and pepper (to taste) in a bowl. Set
                                                   Add the garlic, soy sauce, vinegar, water
aside.                                             and pepper.
Spread bread crumbs on a piece of wax
                                                   Cover and simmer for about 35-40 minutes,
paper, lightly coat chicken with crumbs. In a      until very tender. Turn the chicken once
large non-stick skillet, heat the oil and add      during this time.
the chicken breasts.
                                                   Chicken Brest Hawaiian
Cook over medium heat until golden brown
on one side, about 3 minutes.
                                                   4 whole boneless skinless chicken breasts,
                                                   halved
Turn chicken, add apples, and cook until
                                                   1/4 cup butter or margarine
browned on the other side. Add chicken             1 egg slightly beaten
broth, cover and simmer until chicken is           3/4 cup dry bread crumbs
tender, about 15 minutes.                          1 tsp. salt
                                                   1/4 cup + 2 tablespoons shortening
With slotted spoon, remove chicken and             4 pineapple slices
apples to serving plates. Whisk cider mixture      2 cooked sweet potatoes (quartered)
again and add to skillet.
                                                   2 firm bananas, peeled and cut in half
                                                   lengthwise
Cook and stir over high heat until lightly         Sweet and Sour Sauce
thickened and bubbly, 1 to 2 minutes. Spoon
                                                   2 tablespoons shortening
over chicken and apples, sprinkle with
                                                   1/2 cup catsup
parsley.                                           1/2 cup apricot preserves
                                                   1 Tbs. brown sugar
Chicken & Dumplings
                                                   1 Tbs. cider vinegar
40 oz chicken broth                                Rinse and pat chicken dry. Place chicken
2 cans ready made biscuit dough                    between two pieces of plastic wrap; flatten
bag frozen boneless chicken tenders


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                       69

slightly. Cream butter Divide into eight              Add cream to skillet; scraping up brown bits.
portions.                                             Stir in mustard and tarragon.

Spoon one portion onto each chicken piece.            Cook over medium heat, stirring constantly,
tuck in sides; roll and skewer. Chill two             5 minutes until sauce thickens slightly.
hours.
                                                      Season to taste with salt and pepper. Pour
Preheat oven to 400 degrees F.                        sauce over chicken.

Dip chicken rolls into egg, then roll in              Chicken Cacciatore
combined breadcrumbs and salt to coat
evenly.                                               6 red bell peppers
                                                      Extra-virgin olive oil
Melt 1/4 cup of the shortening in large skillet       Sea salt and freshly ground black pepper
over medium heat. Add chicken rolls and               1 1/2 cups all-purpose flour
brown evenly on all sides.                            2 tablespoons garlic powder
                                                      1 tablespoon dried oregano
Transfer to greased shallow baking dish and           1 egg
bake 20-25 minutes, or until chicken is               2 cups milk
tender. Remove skewers.                               1 (3 1/2-pound) whole chicken, cut into 8
                                                      pieces
Melt remaining shortening in skillet over             6 garlic cloves, halved lengthwise
medium heat. Heat pineapple, sweet                    1 onion, sliced thin
potatoes, an bananas.                                 2 ripe tomatoes, coarsely chopped
                                                      1/2 lemon, sliced in paper-thin circles
Arrange with chicken rolls on a searing               3 anchovy fillets
platter and serve with sweet and sour sauce.          1 tablespoon capers
                                                      1 teaspoon red pepper flakes
Melt shortening in small skillet over medium          1/2 bunch fresh basil, hand-torn (1/4 bunch
heat. Stir in catsup, preserves, brown sugar,         to flavor the base, 1/4 bunch to finish the
vinegar, blend. Keep warm until served.               dish)
                                                      1 cup dry white wine
Chicken Breasts with Tarragon Sauce
                                                      Start by preparing the peppers because they
4 boneless, skinless chicken breast halves            will take the longest. Preheat the broiler.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup light or fat free cream                       Pull out the cores of the red peppers; then
1 tablespoon Dijon mustard                            halve them lengthwise and remove the ribs
3/4 teaspoon dried tarragon                           and seeds. Toss the peppers with a little
Salt                                                  olive oil, salt, and pepper.
Pepper
                                                      Place them on a cookie sheet, skin side up,
Sprinkle chicken with salt and pepper. In a           and broil for 10 minutes, until really charred
large skillet over medium heat, melt butter           and blistered.
with oil.
                                                      Put the peppers into a bowl, cover with
Brown chicken breasts on both sides.                  plastic wrap, and steam for about 10
                                                      minutes to loosen the skins. Peel the
Reduce heat and cook, covered, 15                     peppers and roughly chop into chunks; set
minutes, just until chicken is cooked                 aside.
through.
                                                      Season the flour with the garlic powder,
Transfer chicken to a serving platter; tent           dried oregano, and a fair amount of salt and
with foil to keep warm.                               pepper. Whisk the egg and milk together in
                                                      a shallow bowl.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
70                                       Feasting For Fun

Dredge the chicken pieces in the flour and          Return them to the oven for another 5
tap off the excess. Dip each piece in the egg       minutes or so.
wash to coat and then dredge with the flour
again.                                              Chicken Empanadas

Place a Dutch oven over medium heat and             6 broiler-fryer chicken thighs, skinned,
pour in about 1/4-inch of oil. Pan-fry the          boned, cut into small pieces (about 1 1/2
chicken in batches, skin side down, until           pounds boneless thighs)
crisp, about 8 minutes. Turn the chicken            2 teaspoons grated fresh ginger
over and brown the other side about 10              1 clove garlic, minced
minutes longer.                                     2/3 cup chopped green onion, tops included
                                                    2 teaspoons chopped cilantro
Remove the chicken to a side plate, pour out        1 teaspoon salt
the oil, and clean out the pot.                     1/4 teaspoon pepper
                                                    2 tomatoes, peeled, chopped
Put the pot back on the stove and coat with         1/2 cup chopped black olives
                                                    1/2 cup seedless raisins
1/4 cup of oil. Add the garlic, onion,
                                                    1 potato, cooked, peeled, chopped
tomatoes, lemon slices, anchovies, capers,
                                                    3 refrigerated (9-inch folded) pie crusts
red pepper flakes, half the roasted red
                                                    1 large egg, beaten
peppers, and half the basil.
                                                    Sprinkle chicken with ginger and garlic.
Season with salt and pepper. This part of           In 10-inch nonstick frying pan, place oil and
the recipe is going to be your base. What we        heat to medium temperature. Add chicken;
are looking for is a fragrant vegetable pulp,       sprinkle with onion and cilantro.
so simmer for about 20 minutes, stirring
often, until everything breaks down.                Cook about 5 minutes without stirring, then
                                                    stir and cook 5 minutes more. Sprinkle with
Add the remaining roasted peppers and the           salt and pepper; add tomatoes and olives.
remaining basil. Tuck the chicken into the
stewed peppers and pour in the wine.                Raise temperature to medium-high and
                                                    cook, uncovered, until liquid is absorbed,
Turn the heat down to low, cover, and               about 10 minutes.
simmer for 20 minutes, until the chicken is
cooked.                                             Stir in potato and raisins; remove from heat
                                                    and set aside for about 5 minutes to cool
Chicken Cordon Bleu                                 slightly.

boneless skinless chicken breasts                   Unfold each pie shell and cut four-inch
ham                                                 rounds from each shell; make one more
Swiss cheese                                        circle from scraps from each shell (total 15
your choice of shake 'n bake                        rounds).

Heat the oven to 400F°.                             Place 1/4 cup half-moon shape (like a
                                                    turnover). Seal edge by crimping with fork.
Coat the breasts with the Shake 'n Bake,            Brush tops with beaten egg; place on un-
and put them in the oven for 15 minutes.            greased baking sheet.
Remove from oven and allow to cool
somewhat.                                           Bake in 375*F oven about 20 minutes until
                                                    brown. Serve hot.
Slice them in half, and add a slice or two of
thin ham and a slice of Swiss cheese. Put           Chicken Enchilada
the other half back on top.
                                                    4 whole chicken breasts
                                                    Corn tortillas
                                                    vegetable oil


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                       71

12 oz. of mild cheddar cheese, grated                  Grab one end of the tortilla (closest to you)
1/2 cup yellow onion, finely chopped                   and bring it over 3/4 of the way to the other
enchilada sauce                                        end. Place your fingers on top near the
sour cream optional                                    chicken.
guacamole optional
                                                       Tuck and roll the enchilada over so that the
Rinse your chickens in cold water and place            opening is now on the bottom.
them in a pot and fill with water. You are             Pick up the enchilada and place it on a
going to boil the chicken for 1/2 hour.                oven-proof dish.

When the chicken is cool enough to touch,              When you pick it up, make sure you grab the
you will de-bone the chicken. Discard the              seam on the bottom with your fore fingers
skin, bones, gristle, and any other parts you          and let your pinky fingers cover the ends of
don't want to eat!                                     the enchilada so the chicken doesn't fall out.
                                                       After a little practice you'll realize that
Place your de-boned chicken on a clean                 making these chicken enchilada recipes is a
cutting board and cut the chicken into                 breeze.
approximately 1 inch chunks.
                                                       After you have placed your chicken
At this point you can start assembling your            enchiladas in the dish, use a ladle to spoon
chicken enchiladas. If you want to keep your           the enchilada sauce over the top of all the
chicken warm just put it in a pot on the stove         enchiladas.
in the juice it was cooked in.
                                                       Spoon plenty of sauce to completely cover
Heat the vegetable oil on medium high heat             the enchiladas and the bottom of the dish.
in a pan big enough to fit the tortillas in.
Assembly Time                                          Sprinkle grated mild cheddar cheese over
                                                       the top of the chicken enchiladas.
When the oil is hot, take two tortillas with
tongs and hold them in the oil until they              Use a much or as little as you desire.
bubble. The tortillas should bubble right
away. If they don't, your oil is not hot               Then sprinkle finely chopped yellow onions
enough.                                                on top or not.

Lift and dip the tortillas in and out of the oil 3     Preheat your oven to 400 degrees and place
times fairly quickly.                                  the chicken enchiladas in the oven. You
                                                       don't need to cover them.
The goal is to make the tortillas soft so they
are easy to roll. If you leave them in the oil         Since all of your ingredients are warm, you
too long, the tortillas get stiff and are hard to      will only need to leave them in the oven a
roll. Toss those aside and try again.                  few minutes.

Now dip the tortillas in hot enchilada sauce           When you see that the cheese has
to coat them.                                          completely melted and the sauce is bubbling
                                                       around the edges, you know it's hot enough.
Transfer the coated tortillas to a plate or
tray. The tortillas will be hot, so be careful.        Take the chicken enchiladas out of the oven
                                                       and serve immediately.
You might want to wait 1 minute to let the
tortillas cool.                                        Chicken Marsala with Pancetta

Now add a large spoonful of chicken on top             Olive oil
of the coated tortilla. Lay it right down the          2 oz pancetta (about a 1/4 inch thick slice),
middle from end to end.                                cut into 1/4 inch cubes
                                                       1/2 medium onion,




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
72                                          Feasting For Fun

Flour for dredging (about 1/2 cup)                     onions, and pancetta to the pan and turn the
1 lb of boneless chicken breasts, in thin              cutlets over to coat.
cutlets
Kosher salt                                            Let them reheat for 30 seconds to 1 minute.
Freshly ground black pepper                            Serve with the sauce and a sprinkling of
3/4 cup dry Marsala wine                               parsley.
6 Tbsp heavy cream
Minced fresh flat-leaf parsley                         Chicken Noodle Soup

Coat a large skillet lightly with olive oil and        4 cups chicken stock, home made or store
set it over medium high heat. Add the                  bought
pancetta and cook until just crisp and lightly         3/4 cup diced onion
browned.                                               3/4 cup diced celery
                                                       1 tablespoon minced garlic
Remove with a slotted spoon, leaving the fat           2 ounces dried egg noodles, cooked to al
in the pan, and set aside. Add the onions to           dente
the pan and cook until translucent and                 1/2 teaspoon finely chopped fresh tarragon
slightly browned, 5-10 minutes.                        leaves
                                                       2 teaspoons finely chopped fresh parsley
Remove with a slotted spoon, leaving the fat           leaves
in the pan, and set aside.                             Lemon halves, for serving

Put the flour on a plate. Pat the cutlets dry.         Bring stock to boil for 2 minutes in a large,
Season them on both sides lightly with salt            non-reactive stockpot with lid on, over high
and amply with pepper.                                 heat. Add onion, celery, and garlic. Lower
                                                       heat and simmer for 2 minutes. Add noodles
Heat the skillet with the pancetta fat over            and cook 5 more minutes.
medium high. Add more olive oil, if needed,
to get about 2 Tbsp of fat in the pan.                 Remove from heat and add herbs and salt
                                                       and pepper, to taste. Serve with lemon
When the fat is hot, dredge a cutlet through           halves and add squeeze of lemon juice if
the flour on both sides.                               desired.

Shake off the excess flour and immediately             Chicken Parmesan
put the cutlet in the pan.
                                                       1/4 cup extra-virgin olive oil, plus 3
Do the same with as many cutlets as will fit           tablespoons
in the pan without touching. Sauté the                 1 medium onion, chopped
cutlets, turning once, until browned on both           2 garlic cloves, minced
sides. If thin, they should cook through in            2 bay leaves
just a few minutes total.                              1/2 cup kalamata olives, pitted
                                                       1/2 bunch fresh basil leaves
Transfer the cooked cutlets to a plate and             2 (28-ounce) cans whole peeled tomatoes
continue sautéing the rest, adding more oil if         Pinch sugar
necessary. Transfer these to the plate as              Kosher salt and freshly ground black pepper
well.                                                  4 skinless, boneless, chicken breasts 1/2
                                                       cup all-purpose flour
Pour off the excess fat.                               2 large eggs, lightly beaten
                                                       1 tablespoon water
With the pan over med-high heat, add the               1 cup dried bread crumbs
Marsala and scrape up any browned bits                 1 (8-ounce) ball fresh buffalo mozzarella
from the bottom of the pan. Cook until the             Freshly grated Parmesan
Marsala is reduced by about a quarter.                 1 pound spaghetti pasta, cooked al dente
Stir in the cream and boil until you get a
nicely thickened sauce. Return the chicken,


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                         73

Coat a sauté pan with olive oil and place           Bake the Chicken Parmesan for 15 minutes
over medium heat.                                   or until the cheese is bubbly. Serve hot with
                                                    spaghetti.
When the oil gets hazy, add the onions,
garlic, and bay leaves; cook and stir for 5         Chicken Piccata
minutes until fragrant and soft. Add the
olives and some hand-torn basil.                    2 split (1 whole) boneless, skinless chicken
                                                    breasts
Carefully add the tomatoes (nothing                 Kosher salt and freshly ground black pepper
splashes like tomatoes), cook and stir until        1/2 cup all-purpose flour
the liquid is cooked down and the sauce is          1 extra-large egg
thick, about 15 minutes; season with sugar,         1/2 tablespoon water
salt and pepper.                                    3/4 cup seasoned dry bread crumbs
                                                    Good olive oil
Lower the heat, cover, and keep warm.               3 tablespoons unsalted butter, room
                                                    temperature, divided
                                                    1/3 cup freshly squeezed lemon juice (2
Preheat the oven to 450 degrees F.                  lemons), lemon halves reserved
                                                    1/2 cup dry white wine
Get the ingredients together for the chicken        Sliced lemon, for serving
so you have a little assembly line. Put the         Chopped fresh parsley leaves, for serving
chicken breasts side by side on a cutting
board and lay a piece of plastic wrap over          Preheat the oven to 400 degrees F. Line a
them.                                               sheet pan with parchment paper.

Pound the chicken breasts with a flat meat          Place each chicken breast between 2 sheets
mallet, until they are about 1/2-inch thick.        of parchment paper or plastic wrap and
                                                    pound out to 1/4-inch thick. Sprinkle both
Put the flour in a shallow platter and season       sides with salt and pepper.
with a fair amount of salt and pepper; mix
with a fork to distribute evenly. In a wide         Mix the flour, 1/2 teaspoon salt, and 1/4
bowl, combine the eggs and water, beat until        teaspoon of pepper in a shallow plate.
frothy.
                                                    In a second plate, beat the egg and 1/2
Put the bread crumbs on a plate, season             tablespoon of water together. Place the
with salt and pepper.                               bread crumbs on a third plate.

Heat 3 tablespoons of olive oil over medium-        Dip each chicken breast first in the flour,
high flame in a large oven-proof skillet.           shake off the excess, and then dip in the
Lightly dredge both sides of the chicken            egg and bread crumb mixtures.
cutlets in the seasoned flour, and then dip
them in the egg wash to coat completely,
letting the excess drip off, then dredge in the     Heat 1 tablespoon of olive oil in a large
                                                    sauté pan over medium to medium-low heat.
bread crumbs.
                                                    Add the chicken breasts and cook for 2
                                                    minutes on each side, until browned.
When the oil is nice and hot, add the cutlets
and fry for 4 minutes on each side until
                                                    Place them on the sheet pan and allow them
golden and crusty, turning once.
                                                    to bake for 5 to 10 minutes while you make
                                                    the sauce.
Ladle the tomato-olive sauce over the
chicken and sprinkle with mozzarella,
                                                    For the sauce, wipe out the sauté pan with a
Parmesan, and basil.
                                                    dry paper towel.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
74                                        Feasting For Fun

Over medium heat, melt 1 tablespoon of the           Add the chicken broth, lemon juice,
butter and then add the lemon juice, wine,           artichoke hearts, reserved artichoke liquid,
the reserved lemon halves, 1/2 teaspoon              and browned chicken to the skillet.
salt, and 1/4 teaspoon pepper.
                                                     Reduce the heat to medium and cook until
Boil over high heat until reduced in half,           the sauce thickens, about 20 minutes. Stir in
about 2 minutes. Off the heat, add the               the capers and butter.
remaining 2 tablespoons of butter and swirl
to combine.                                          Chicken Pie

Discard the lemon halves and serve 1                 3 boneless chicken breasts
chicken breast on each plate. Spoon on the           large can cream of chicken
sauce and serve with a slice of lemon and a          small can corn
sprinkling of fresh parsley.                         small can peas
                                                     small can green beans
Chicken Piccata & Artichoke                          tbsp garlic powder
                                                     tsp marjoram
3/4 cup all-purpose flour                            tbsp season salt
1/8 teaspoon garlic powder                           tbsp savory
1/4 teaspoon salt                                    4 pre made pie crusts
1/8 teaspoon black pepper                            large can diced new potatoes
1/2 teaspoon Italian seasoning
4 skinless, boneless chicken breast halves,          bake or grill three boneless chicken breasts
pounded 1/2 inch thick and cut into thirds           dice chicken into bite sized pieces. Mix
                                                     spices, veggies and chicken into soup.
2 tablespoons olive oil
                                                     Spoon mixture into pie crust. Cover with
1 clove garlic, minced
                                                     second pie crust and bake at 350 or until
1 onion, minced
                                                     pie crust is fully done.
1/2 cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice                            Chicken Fettuccini Alfredo
1 (13.75 ounce) can artichoke hearts,
drained and chopped, liquid reserved                 1 lb. skinless, boned chicken breasts
1/4 cup capers, with liquid                          2 tbsp. oil or favorite spray shortening
2 tablespoons butter                                 Garlic powder
                                                     Milk
Mix together the flour, garlic powder, salt,         Butter
                                                     1 pkg. Pasta Prima Alfredo sauce mix
pepper, and Italian seasoning on a plate.
One by one, dredge the chicken pieces                1/2 lb. fettuccini
lightly in the prepared flour mixture.
                                                     Cook fettuccini until tender. Cut chicken in
                                                     strips or cubes. Sprinkle chicken with garlic
Heat the olive oil in a large skillet over           powder. Sauté in oil for 5 minutes per side
medium-high heat. Cook the chicken pieces            until cooked through.
for 2 minutes per side, or until nicely
browned. Remove from the skillet and set             Mix Alfredo sauce mix according to package
aside.                                               instructions. Mix drained fettuccini with
                                                     cooked chicken. Pour Alfredo sauce over
Using the same skillet, cook and stir the            mixture, toss and serve. Makes 3 generous
garlic and onion until translucent, about 5          servings.
minutes.
                                                     Chicken (Lemon & Rosemary)
Pour the white wine into the skillet, turn the
heat to high, and cook until the wine reduces        5 large lemons
by half, 4 to 5 minutes.                             Gray salt
                                                     6 boneless chicken breast halves, skin on



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                      75

Freshly ground black pepper                         Remove the chicken to a platter and put the
1/4 cup extra-virgin olive oil                      pan with the potatoes over medium-high
1 1/2 pounds small new potatoes, such as            heat. Toss well so the pan juices are
red bliss, halved                                   absorbed into the potatoes.
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary            Scrape the potatoes out of the pan onto the
leaves                                              platter around the chicken.
2 cups double-strength chicken stock, or 4
cups canned low-salt chicken broth boiled           Return the pan to medium-high heat, add
until reduced by half
                                                    the garlic and rosemary, and cook until
1/4 cup finely chopped fresh flat-leaf parsley      fragrant, about 1 minute. Add 1 cup of
leaves                                              chicken broth and reserved lemon juice.
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish
                                                    Stir and scrape up all the browned bits that
                                                    cling to the bottom and sides of the pan, and
Preheat the broiler.                                then add the remaining 1 cup broth. Bring to
                                                    a simmer stir in parsley and season to taste
Cut a small slice off both ends of each             with salt and pepper. If the sauce tastes too
lemon, and then cut in half crosswise.              lemony, stir in the optional butter.
Arrange the lemons, flesh side up, in a
flameproof non-reactive baking dish, and            Pour the sauce over the chicken and
season with salt.
                                                    potatoes and serve immediately, garnished
                                                    with rosemary sprigs
Broil 6 inches or more from the heat until
browned and soft, about 10 minutes. Cool            Chinese Lemon Chicken
slightly. Squeeze the lemon halves over a
sieve suspended over a bowl.
                                                    1/2cup & 2 tbsp. cornstarch
                                                    3/4cup water, divided
Push and stir the pulp through the sieve with       2 egg yolks
a rubber spatula or wooden spoon to get as          4 skinless, boneless chicken breast halves
much juice out as possible. Discard the             (2-2 1/2 lb.)
lemon peels.                                        2cup corn oil
                                                    3 tbsp. brown sugar
Reduce oven temperature to 425 degrees F.           1 tbsp. minced, fresh ginger
                                                    1cup chicken broth
Season chicken with salt and pepper. Heat           1/3cup fresh lemon juice
the olive oil in a large ovenproof skillet over     1/2cup scallions (cut diagonally, 1" slices)
medium-high heat until hot. Add the chicken,
lower the heat to medium, and cook, turning         In medium size bowl combine 1/2 cup
once, until brown on both sides, about 5            cornstarch, 1/4 cup water and the egg yolks;
minutes.                                            whisk until smooth. Add chicken breasts,
                                                    coating each piece well.
Remove chicken to a plate or baking sheet.
                                                    In large deep skillet, heat 2 cups oil for
Return the pan to medium-high heat, add             frying; until sizzling. Fry chicken breasts,
the potatoes, season with salt and pepper,          part at a time, on both sides until brown and
                                                    tender.
and cook, stirring and tossing, until brown all
over, about 10 minutes.
                                                    Remove to paper towels and keep warm.
Drain off the excess oil. Arrange the chicken       In medium saucepan, place 2 tablespoons
breasts on top of the potatoes and place in         cornstarch, brown sugar and ginger. Stir in
the oven until potatoes and chicken are             1/2 cup water and broth.
cooked through, about 10 to 15 minutes.




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
76                                             Feasting For Fun

Cook over medium heat, stirring frequently                1 (9-inch) refrigerated pie crust
until thickens and comes to a boil, boil for 1            1 egg, lightly beaten
minute.
                                                          Preheat oven to 425 degrees F.
Remove from heat, stir in lemon juice. Cut
each chicken breast slightly at diagonal, into            Heat oil in a large Dutch oven or oven-proof
4 pieces.                                                 stockpot over medium heat. Add onion and
                                                          sauté for 2 minutes. Add chicken and sauté
Arrange slightly over lapping on serving                  for 5 to 7 minutes, until browned on all sides.
dish. Pour sauce over, sprinkle with onions.
Serve.
                                                          Remove 1/2 the cooked chicken for later in
Cordon Bleu Casserole                                     the week, cover and refrigerate. In a small
                                                          bowl, combine flour, thyme, salt, pepper,
4 to 6 pieces chicken breast halves, skinned              and paprika.
and boned
4 to 6 pieces Swiss cheese                                Add flour mixture to the chicken and stir to
4 to 6 pieces thin ham slices                             coat.
1 can cream of chicken soup plus 2/3 c. milk
1/2 pkg. Pepperidge Farm fine seasoned                    Stir in carrots, celery, potatoes, tomatoes,
stuffing (not cubes)                                      chicken broth, wine, and Dijon mustard and
1/2 stick butter                                          mix well.

Mix soup and milk in bowl with whisk. Set                 Bring mixture to a boil.
aside. In a 9 x 13 inch pan, roll ham slices;
top with chicken pieces. Then top with Swiss
                                                          Cook until vegetables are tender.
cheese slices. Pour soup mixture over all.
Combine stuffing with softened butter in
bowl; sprinkle over top.                                  Transfer stew to a clean 2-quart casserole
                                                          dish and stir in corn. Place pie crust on top
                                                          of casserole and pinch around the edges to
Bake at 300 degrees for 1 1/2 hours.
                                                          seal the crust to the dish.
Cover with foil last half hour if getting to
                                                          Brush the top with beaten egg and prick the
brown.
                                                          surface 1 or 2 times with a sharp knife or
                                                          fork to allow steam to escape during
Easy Chicken Pot Pie                                      cooking.

2 teaspoons olive or vegetable oil                        Place casserole dish on baking sheet and
1 cup chopped onion                                       bake for about 8 to 10 minutes, until crust is
4 boneless chicken breast halves cut into 1               golden.
to 2-inch cubes, about 4 cups
2 tablespoons all-purpose flour
                                                           Fajita Quesadilla
1 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper                  2 tablespoons vegetable oil, divided use
1/4 teaspoon paprika                                      1 cup quartered, sliced onion
2 carrots, peeled and chopped                             1 cup green OR red bell pepper strips
2 celery stalks, chopped                                  1 pound boneless, skinless chicken breast
4 medium red potatoes, cut into 1-inch                    halves, cut into thin strips
cubes                                                     1 (1.25-ounce) package Fajita or Taco
1 (14 1/2-ounce) can crushed tomatoes                     Seasoning Mix
1 cup reduced-sodium chicken broth                        1/3 cup water
1/4 cup dry white wine                                    10 (6-inch) flour tortillas, divided use
1 teaspoon Dijon mustard                                  2 1/2 cups 4 cheese Mexican blend
1/2 cup frozen corn kernels



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                          77

Heat 1 tablespoon vegetable oil in large              Serves 6 (4 flautas per person). Can serve
skillet over medium-high heat. Add onion              with hot sauce, guacamole, chile con queso,
and bell pepper; cook, stirring occasionally,         sour cream and/or a salsa of your choosing.
for 3 to 4 minutes or until vegetables are
tender.                                               Garlic Lemon Chicken

Add chicken; cook, stirring occasionally, for         2 tablespoons grated lemon rind (fresh)
4 to 5 minutes or until chicken is no longer          4-5 cloves garlic, crushed
pink.                                                 2 tablespoons soy sauce
                                                      1/2 cup fresh lemon juice
Stir in seasoning mix and water.                      2 teaspoons Hungarian paprika
                                                      4 boneless, skinless chicken breasts
Bring to a boil. Reduce heat to low; cook for         olive oil
3 to 4 minutes or until mixture thickens.             salt, pepper, garlic powder (for sprinkling)
                                                      4 sprigs Italian parsley
Spread 1/2 cup fajita mixture on one tortilla;        4 onion slices (sliced in thick rings)
sprinkle with 1/2 cup cheese.                         heavy duty aluminum foil

Place second tortilla evenly over mixture.            Cut 4 rectangles of heavy duty aluminum
Heat remaining oil in large skillet over              foil, each about the size of 1/2 a standard
medium-high heat.                                     cookie sheet.

Place quesadilla in skillet; cook for 2 to 3          Combine first 5 ingredients. Spray (or
minutes on each side or until golden brown            brush) the 4 large rectangles of aluminum
and cheese is melted.                                 foil with olive oil.

Repeat with remaining ingredients.                    Place chicken in center; brush with
                                                      lemon/garlic mixture, then sprinkle with salt,
Flautas                                               pepper, and lightly dust with garlic powder.

1 cup corn oil                                        Place a slice of onion and a sprig of parsley
24 corn tortillas                                     over each. Fold up aluminum into a loose,
1 1/2 to 2 cups filling of your choice                square packet and crimp edges tightly to
(shredded beef, ground beef, chicken,                 seal well. Place in a shallow baking dish or
beans or cheese)                                      on the grill.

In a skillet or pan, heat the oil to hot. With        Bake at 350°F for about 50-60 minutes (this
tongs, dip the tortillas in the oil on both sides     depends on the size of each chicken piece).
to moisten them, no more than a second or
2, and stack them.                                    Grilled Lemon Chicken

Place about 1 tablespoon of the filling in the        3/4 cup freshly squeezed lemon juice (4
center of a tortilla and spread it out                lemons)
lengthwise. Roll the tortilla tightly, and            3/4 cup good olive oil
repeat the process until all are filled and           2 teaspoons kosher salt
rolled.                                               1 teaspoon freshly ground black pepper
                                                      1 tablespoon minced fresh thyme leaves, or
Reserve just enough oil in the skillet to keep        1/2 teaspoon dried thyme
its bottom moist. Add a few flautas at a time,        2 pounds boneless chicken breasts
keeping the tortillas seam side down.                 Satay Dip, recipe follows

Cook them 5 to 10 seconds, then gently roll           Whisk together the lemon juice, olive oil,
them in the skillet until they are golden             salt, pepper, and thyme. Pour over the
brown on all sides.                                   chicken breasts in a non-reactive bowl.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
78                                       Feasting For Fun

Cover and marinate in the refrigerator for 6        Grill over barbecue, turning and basting with
hours or overnight.                                 sauce until it is done (about 40 minutes).

Heat a charcoal grill. Grill the chicken            Lemon Chicken
breasts for 10 minutes on each side, until
just cooked through.                                1 whole chicken
                                                    1 cup lemon juice
Cool slightly and cut diagonally in 1/2-inch-       3 teaspoons sugar
thick slices. Skewer with wooden sticks and         saffron
serve with Satay Dip.                               cardamom
                                                    750 ml (about 3 cups) chicken stock
Hawaiian Haystacks                                  5 largely cubed potatoes
                                                    flour
· 1/2 lb butter (1/4 lb optional)                   5 tablespoon olive oil
· 1 1/2 cups flour
· 1 1/2 quarts milk                                 Shallow fry whole chicken in olive oil to seal
· 2 teaspoons salt                                  in flavor. Remove chicken from the pot after
· 2 cans cream of mushroom soup                     it has turned golden brown and set aside.
· 3 cooked chicken breasts
· 1 can sliced mushrooms                            Prepare sauce in the same pot that chicken
· pineapple tidbits                                 was cooked in by sprinkling flour into the oil
· grated cheddar cheese                             left behind from the chicken; add cardamom,
· slivered almond                                   saffron, and pour in the stock.
· chow mein noodles
· cooked rice                                       Make sure stock is added slowly so that the
· celery                                            flour turns into a paste.

Cook chicken and cut into bite size pieces.         When all of the stock has been added, mix
Melt butter in large pan. Add flour, salt and       in the lemon and sugar.
milk. Stir well.
                                                    Then add the chicken with the cubed
Add 2 cans of Cream of Mushroom soup,               potatoes and simmer for 1 hour on medium
can of mushrooms and chicken. Simmer.               heat, stirring at 15 minute intervals.
Cook rice with rice cooker, amount for
number of people to feed.                           Lemon-Herb Butter-Basted Chicken

Layer on plate: Rice, Chow mein noodles,            1 stick butter
Soup mixture, Pineapple, Cheese, Celery,            1 1/2 tablespoons lemon-herb chicken
Almonds, and Soy sauce. Use toppings to             sauce mix (recommended: McCormick)
suit your tastes.                                   2 tablespoons lemon juice (about 1/2 lemon)
                                                    3 1/2 pounds whole chicken, quartered
Huli Huli Chicken                                   Garlic salt, to taste
                                                    Lemon pepper, to taste
3 broken fryers, split (or quartered or a bag
of boned chicken breasts or tenders).
1/4 cup catsup                                      Set up grill for direct cooking over medium
1/4 cup shoyu (soy sauce)                           heat. Oil grate when ready to start cooking.
1/2 cup chicken broth
1/3 cup white wine                                  In a small pan over medium heat, melt
1/4 cup frozen pineapple juice concentrate          butter. Stir in sauce mix and lemon juice.
Pinch of fresh or dried ginger                      Cook 1 minute.
Drop or two of Worcestershire sauce
                                                    Remove from heat; set aside.
Mix ingredients in bowl, brush over washed
chicken.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                          79

Rinse chicken with cold water and pat dry.            honey into the bowl.
Season with garlic salt and lemon pepper, to
taste.                                                Wash and peel oranges, but do not discard
                                                      the orange peels. Add the can of crushed
Grill chicken on preheated, oiled grill for           pineapple (with juice). Sprinkle with 2
about 6 to 8 minutes per side, or until done,         teaspoons of sugar.
basting every few minutes.
                                                      Mix honey, pineapple juice and crushed
Preheat broiler. Prepare chicken and basting          pineapple in bowl. The sauce should have a
                                                      rather thick consistency.
sauce as directed. Place chicken on foil
lined baking sheet or broiler pan.
                                                      Glaze chicken with sauce, evenly coating
                                                      the entire front side of the chicken breast.
Broil chicken for about 15 minutes per side           Squeeze oranges so that the juice covers
basting with butter sauce every 5 minutes.            the chicken and thins the sauce.

Orange Mustard Chicken                                Place orange peels in the casserole dish
                                                      around the chicken breast which will give a
1/4 cup orange marmalade                              stronger hint of orange taste.
1/4 cup orange juice
1/4 cup country-style Dijon mustard                   Bake on 350°F for 30-45 minutes or until the
2 tablespoons light brown sugar, packed to            chicken has a white center and is golden
measure                                               brown.
1 tablespoon Gravy Master
1 chicken (2 1/2 to 3 pounds) quartered or 4          Prosciutto Wrapped Chicken
chicken breasts
                                                      1 box frozen spinach, defrosted
In a small bowl, combine marmalade,                   3 tablespoons pine nuts
orange juice, mustard, sugar and Gravy                1/2 cup ricotta cheese
Master.                                               1/4 cup grated Parmigiano-Reggiano
                                                      2 cloves garlic, grated or finely chopped
Grill chicken pieces 4 to 6 inches from hot           Salt and freshly ground black pepper
glowing coals for 15 minutes, turning                 A few grates nutmeg
frequently.                                           6 chicken breasts
                                                      6 slices prosciutto di Parma, 1/3 pound
Brush with orange-mustard glaze and                   3 to 4 tablespoons extra-virgin olive oil
continue grilling for 15 minutes longer,
brushing frequently with glaze.
                                                      Preheat oven to 400 degrees F.
Remove from grill and serve immediately.
Serve remaining sauce separately.                     Wring out defrosted spinach in clean kitchen
                                                      towel.
Orange Pineapple Chicken
                                                      Toast nuts and combine with spinach in a
8 skinless chicken breasts                            bowl, mix in cheeses, garlic, salt, pepper
1 jar honey                                           and nutmeg.
2 tsp. sugar
4 oranges                                             Cut into and across but not all the way
1 small can crushed pineapple                         through the chicken breasts, opening them
                                                      up like a book with a sharp knife. Season
Preheat oven to 350°F.                                the chicken with salt and pepper. Fill each
                                                      with a small mound of stuffing.
Thoroughly wash chicken breasts. Place
chicken breasts in a large baking dish. In a          Flap chicken breasts back over stuffing and
medium bowl, combine sauce ingredients.               wrap each breast with prosciutto to seal
Pour the entire contents of a small jar of            them, carefully covering the whole breast.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
80                                       Feasting For Fun

Brush chicken all over with some extra-virgin       moderately high heat until golden, about 5
olive oil and roast 18 to 20 minutes until          minutes.
cooked through.
                                                    Turn and cook until lightly browned all over,
Savory Grilled Chicken                              about 2 minutes longer. Transfer the chicken
                                                    to a plate.
1/2 cup distilled vinegar
1/2 cup lemon juice                                 Add the onion, carrot, celery, minced garlic
1/2 cup corn oil                                    and rosemary to the skillet and cook over
1 tablespoon salt                                   moderate heat, stirring occasionally, until
1/4 teaspoon ground black pepper                    barely softened, about 6 minutes.
1 1/2 tablespoons dry mustard
boneless skinless chicken beasts                    Return the chicken to the pan, skin side up,
                                                    and roast in the oven for about 25 minutes,
Preheat grill. In a bowl, mix all ingredients       until an instant-read thermometer inserted in
together. Pour mixed ingredients into a small       the thickest part of the leg and breast
saucepan. Over medium heat, bring sauce             registers 170°.
to a boil, stirring frequently.
                                                    Remove the skillet from the oven and
Remove saucepan from heat. While the
                                                    preheat the broiler.
chicken is grilling, use a pastry brush to
apply sauce onto each piece of chicken.
                                                    Meanwhile, in a medium saucepan, boil the
Place chicken on grill for about 5 minuets          chicken broth until reduced to 1/2 cup, about
each side.                                          15 minutes.

Smoky Bacon Chicken                                 Transfer the chicken to a platter, cover
                                                    loosely with foil and keep warm.
4 ounces sliced bacon, chopped
1 teaspoon sweet paprika                            Spoon off the fat in the skillet. Add the red
5 small garlic cloves—3 smashed, 2 minced           wine to the skillet and boil over high heat
Salt and freshly ground pepper                      until almost evaporated, about 5 minutes.
One 4-pound chicken, quartered and wings            Add the reduced chicken broth and cook
removed                                             until slightly reduced, 2 to 3 minutes.
2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped                     Return the chicken to the skillet, skin side
1 large carrot, cut into 1/2-inch pieces            up.
2 small celery ribs, cut into 1/2-inch pieces
2 rosemary sprigs                                   Broil 4 inches from the heat for about 1
2 cups low-sodium chicken broth                     minute, just until the skin is very crisp.
1/2 cup dry red wine
                                                    Discard the rosemary sprigs. Transfer the
In a mini processor, puree the bacon,               chicken, sauce and vegetables to plates and
paprika, smashed garlic and a pinch each of         serve.
salt and pepper to a paste.
                                                    Stuffed Chicken
Loosen the skin on the chicken breasts and
legs and spread the paste under the skin,           4 boneless skinless chicken breasts
pressing to even it out. Refrigerate the            handful of fresh spinach
chicken for 4 hours or preferably overnight.        12 oz. white mushrooms
                                                    2 tbsp. olive oil
Preheat the oven to 350°. Heat the oil in a         lemon pepper
large, ovenproof nonstick skillet. Season the       garlic salt
chicken lightly with salt and pepper. Add to        Pre heat oven to 400°F.
the skillet, skin side down, and cook over


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                         81

Slice chicken breast to form a pocket for          Strain the sauce through a strainer into a
stuffing or flatten by pounding between two        bowl.
sheets of plastic wrap until thin enough to
roll up.                                           Briefly sauté the red and yellow pepper in
                                                   canola oil and then stir in the sauce along
Chop mushrooms and spinach, mix in bowl            with the snow peas, mint and cilantro and
with olive oil and lemon pepper. Stuff             season with salt and pepper.
chicken with mixture and lightly season with
garlic salt. Fasten with a toothpick, if           Brush the chicken on both sides with the oil
needed.                                            and season with salt and pepper.

Place on broiler pan. Bake on center rack of       Grill until golden brown on both sides and
oven for 45 minutes to an hour.                    just cooked through, about 8 minutes, while
                                                   also brushing with any remaining glaze.
Sweet and Sour Chicken
                                                   Place the rice on a large plate.
1 cup red wine vinegar
1/2 cup rice wine vinegar
                                                   Remove the chicken from the grill/ and
1/4 cup soy sauce
                                                   immediately drizzle with the sauce.
1 cup pineapple juice
1 cup granulated sugar
2-inch piece fresh ginger, peeled and               Sweet Chicken Bacon Wraps
chopped
1/2 red bell pepper, finely diced                  1 1/4 pounds boneless, skinless, chicken
1/2 yellow bell pepper, finely diced               breasts (about 4 breasts)
Canola oil                                         1 (1-pound) package sliced bacon
1/4 pound steamed snow peas                        2/3 cup firmly packed brown sugar
2 tablespoons finely chopped fresh mint            2 tablespoons chili powder
leaves
3 tablespoons finely chopped fresh cilantro        Preheat oven to 350 degrees F.
leaves, plus more for garnish
Salt and freshly ground black pepper               Cut chicken breasts into 1-inch cubes. Cut
4 boneless chicken breasts, 8-ounces each          each bacon slice into thirds.
3 tablespoons canola oil
Salt and pepper                                    Wrap each chicken cube with bacon and
Steamed brown rice                                 secure with a wooden pick. Stir together
                                                   brown sugar and chili powder.
Heat the grill to high.
                                                   Dredge wrapped chicken in mixture. Coat a
Place the vinegars, soy sauce, pineapple           rack and broiler pan with nonstick cooking
juice, sugar and ginger in a medium                spray.
saucepan and cook over high heat until
reduced by half, stirring occasionally.            Place chicken wrap on rack in broiler pan.
                                                   Bake 350 for 30 to 35 minutes or until bacon
If the sauce becomes too thick, thin with a        is crisp.
little bit of water.


                                       Cornish Hens

Batter Fried Cornish Hens                          3/4 c. milk
                                                   1 c. all-purpose flour
2 Cornish game hens                                1-1/2 tsp. salt
1 egg, beaten                                      Oil for frying


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
82                                       Feasting For Fun

                                                    Sprinkle hens with pepper and 2 teaspoons
Wash, pat dry, and quarter Cornish game             salt. Brush sour cream over hens and
hens. Combine egg and milk; gradually add           sprinkle with oregano. Bake 35 to 40
to flour mixed with salt; stir to a smooth          minutes or until tender, remove to a platter.
batter. Dip hen in batter; deep fry in oil          Cover and refrigerate.
heated to 350 degrees. Hens should be
thoroughly cooked to a golden brown in              To prepare barley salad, bring 3 cups water
approximately 15 minutes. Yields 2 servings.        and 3/4 teaspoon salt to a boil, add barley
                                                    and return to a boil, reduce heat and simmer
Cornish Hens Au Champagne                           10 to 15 minutes or until tender, stirring
                                                    occasionally.
2 Cornish hens
1/2 c. champagne                                    Drain barley. Coarsely chop cucumber and
2 tbsp. melted butter                               tomatoes, thinly slice green onions. Add
Salt & pepper to taste                              vegetables, mint lemon juice, olive oil,
Any stuffing mix                                    toasted walnuts and 1/2 teaspoon salt, cover
                                                    and refrigerate until chilled. To serve,
Preheat oven to 500 degrees. Stuff Cornish          arrange Cornish hens and barley salad on a
hens. Place hens in a roasting pan. Brush           large platter, add melon balls to garnish.
hens with butter and season with salt and
pepper. Roast for 10 minutes. Reduce oven           Cornish Hens Marsala
to 400 degrees. Pour champagne over hens
and continue roasting, basting frequently for       4 frozen Cornish hens, about 1 lb. each
45 minutes (or until juices run clear when a        1 tsp. salt
thigh is pricked).                                  2 tbsp. butter
                                                    1/4 c. all purpose flour
Cornish Hens with Barley                            1/4 c. honey
                                                    2 c. dry Marsala wine
4 (2 lb.) fresh or frozen Cornish hens              1/2 c. chopped onion
1/4 tsp. pepper
1/2 c. sour cream                                   Defrost Cornish hens. Remove giblets from
1 tsp. dried oregano                                hens; rinse hens and pat dry. Rub cavities
1/3 c. walnuts, toasted                             with salt. Melt butter in a 1 quart glass
1 c. quick cooking barley                           measuring cup in microwave oven, about 30
1 sm. cucumber                                      seconds at high. Stir in flour, honey, Marsala
1 sm. tomato                                        and onion.
2 green onions
1/4 to 1/2 c. chopped mint                          Cook uncovered in microwave for 4 minutes
1/4 c. lemon juice                                  at high, or until sauce comes to boiling and
3 tbsp. olive oil                                   is thickened; stir after 2 minutes, then every
                                                    minute.
Remove giblets and neck from Cornish
hens, place hens breast side down on a              Tie legs and tail together with cotton thread.
work surface, with knife or poultry shears cut      Cover ends of wings and legs with aluminum
each hen along both sides of backbone,              foil. Place hens breasts side down on a
remove backbone. Save backbone, giblets,            microwave oven safe platter. Cover with
neck to use in soup. Rinse hen with water           waxed paper. Cook in microwave 8 minutes
and pat dry.                                        at high.

Preheat oven to 425 degrees. Place hens             Remove foil, turn hens over and brush with
breast side up on work surface, press firmly        Marsala mixture. Cook covered in
on work surface to flatten. Tuck wing tips          microwave oven 11 minutes at high, or until
under. Place hens, skin side up in large            tender.
roasting pan.
                                                    Remove from oven. Cover with foil and let
                                                    stand 15-20 minutes before serving.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                           83

Grill Rock Cornish Hens                            Split Cornish hen in four. Combine
                                                   remaining ingredients. Marinate hens for 1
4 Rock Cornish game hens, halved                   hour. Drain; saving marinade. Brush hens
2 tbsp. olive oil                                  with marinade. Place hens with skins down
1/2 c. orange juice or apple juice                 and broil 6 minutes. Turn, brush with
1/2 c. lemon juice                                 marinade and broil 20 more minutes or until
1/4 c. water                                       done.
1/3 c. onions, chopped
1/2 tsp. rosemary, crumbled                        Roast Cornish Hens
1/2 tsp. thyme
1 clove garlic                                     4 Cornish game hens
1 bunch parsley (garnish)                          Lemon juice
                                                   Garlic cloves, crushed
Place the game hens in a shallow roasting          1/2 tsp. garlic salt
pan. Combine oil, juices, water, onions,           1/4 tsp. white pepper
rosemary and thyme in a small bowl and             1 tsp. poultry seasoning
add the garlic by pushing through a garlic
press into the bowl. Pour over hens.               Clean hens with lemon juice and pat dry.
                                                   Rub with crushed garlic cloves and season,
Cover and marinate in refrigerator for 8 to 12     inside and out, with garlic salt, pepper, and
hours. Drain hens and place on a grill or          poultry seasoning.
under a broiler. Keep the meat away from
fire and cook slowly and not burn, about 40        Place hens in roasting pan in 1/4 inch water,
minutes.                                           wine or chicken broth. Cook in preheated
                                                   450 degree oven for 15 minutes, reduce
Fast ' n' Fancy Cornish Hens                       heat to 375 degrees and cook for 30
                                                   additional minutes or until juices run clear.
2 to 3 cornish hens, cleaned and halved            Serves 4.
1 box fast cooking wild rice mix
1 c. white rice                                    Stuffed Cornish Hens
2 cans tomato soup
1 can golden mushroom soup.                        1 (6 oz.) pkg. long grain and wild rice mix
                                                   1/2 c. diced celery
In medium bowl, mix rice together with both        1 (5 oz.) can water chestnuts, sliced
packets of mix. Add tomato soup and 1 1/2          1 (3 oz.) can chopped mushrooms, drained
cans of water. Pour into 9 x 13 inch pan.          (1/2 c.)
                                                   1/4 c. butter, melted
Top with cornish hens. Spoon golden                1 tbsp. soy sauce
mushroom soup on top of hens. Cover with           4 (1-1 1/2 lbs.) ready to cook Cornish game
foil.                                              hens

Bake at 350 degrees for 1 hour. Uncover            Cook rice using package directions; cool.
and bake 15 minutes more or until browned.         Add remaining ingredients except Cornish
Serves 4 to 6.                                     hens.

Lemon BBQ Cornish Hens                             Toss lightly to mix. Salt inside of birds and
                                                   stuff and truss. Roast according to poultry
3 Cornish hens (1 lb.)                             roasting chart.
1/2 c. lemon juice                                 Serves 4.
1/4 c. salad oil
2 tbsp. onion, chopped                             Wild Rice & Cornish Hens
1/2 tsp. thyme
1/2 tsp. salt                                      2 tbsp. butter
1/2 tsp. pepper                                    1 pkg. onion soup mix
1 clover garlic, crushed                           1 pkg. long grain & wild rice mix with
                                                   seasoning packet


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
84                                       Feasting For Fun

3 Cornish split hens
1 (10 3/4 oz.) can of cream of mushroom                Place Cornish hen halves on top. Dilute
soup                                                   mushroom soup with chicken broth and pour
1 1/2 c. chicken broth                                 over Cornish hen halves. Cover with foil.

Melt butter in 9 x 14 inch glass casserole.            Bake in preheated oven at 350 degrees for 1
                                                       1/2 hours. Remove foil for last 15 minutes.
Sprinkle with onion soup mix. Spread
uncooked rice over the soup mix. Spread
seasoning package over rice.



                                                Crab

Asian Crab Salad
                                                       Cheddar and Crab Casserole
1 oz of frozen tiny peas, lightly steamed.
1 cup of crab meat.                                    3 tablespoons of plain flour.
½ cup of chopped celery.                               ¾ cups of skimmed milk powder.
½ cup of mayonnaise.                                   ¼ teaspoon of mustard powder.
½ cup of cashew nuts.                                  ¼ teaspoons of salt.
1 tablespoon of lemon juice.                           ¼ teaspoons of pepper.
½ teaspoon of curry powder.                            1 cup of water.
6 oz of chow-mein noodles.                             3 oz strong cheddar cheese, grated.
                                                       12 oz Crab meat.
Mix all ingredients and serve with chow-
mein noodles.                                          In a small saucepan, combine the flour,
                                                       mustard powder, milk powder, salt and
Asparagus and Crab Quiche                              pepper.

1 cup of chopped cooked crab meat.                     Gradually add water, constantly stirring until
1 x 8" pastry case.                                    the mixture become thick. Remove from
4 oz Parmesan cheese.                                  heat.
1 ¾ cup of Milk.
3 x beaten Eggs.                                       Stir the cheese into the mixture until it has
10 x Asparagus spears.                                 completely melted.
Nutmeg and salt to taste.
                                                       Stir in the crab meat.
Sprinkle the crab meat in bottom of pastry             Place in a casserole dish and bake until all
case.                                                  ingredients are thoroughly cooked.

Cut asparagus spears into half-inch slices             Crab Salad
and scatter over top of the crab. Sprinkle
the parmesan cheese over asparagus and                 16 oz of crab meat.
crab.                                                  1 medium cantaloupe.
                                                       ¾ cup of celery, finely sliced.
Beat eggs and mix with the milk, season to             ¾ cup of mayonnaise.
taste with nutmeg and salt. Pour the mixture           1 tablespoon of chopped parsley.
into the pastry case.                                  2 teaspoons of lemon juice.
                                                       ½ teaspoon of Old Bay seasoning.
Bake in preheated hot oven for about 45
minutes or until set. Leave to sit for around          Combine the mayonnaise, parsley, lemon
15 minutes before serving.                             juice, and seasoning in a suitably sized



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      85

mixing bowl. Add the celery and crab meat            Mix together the lemon juice, crushed garlic,
and mix thoroughly.                                  paprika, salt and pepper. Peel the avocado
                                                     and remove the stone. Mash the avocado
refrigerate until time for serving. Slice the        flesh together with the mixture.
cantaloupe in half and remove and discard
the seeds.                                           Gradually mix in the crab meat.
                                                     Chop the spring onions and add as a
Cut a small flat slice on the bottom of the          garnish. Serve as desired.
cantaloupe to make it stand up. Fill the
cantaloupe with the crab salad and serve.            Nori Crab Rolls

Crab Stuffed Snow Peas                               8 oz of seasoned dry seaweed.
                                                     8 oz of flaked crab.
1/2 pound fresh snow peas                            8 oz softened cream cheese.
12 ounces crab meat, well drained                    ¾ teaspoon of Worcestershire sauce.
2 hard-cooked eggs, finely chopped                   ¼ teaspoon of garlic salt.
4 tablespoons mayonnaise (more if needed)
1/4 to 1/2 teaspoons prepared horseradish            Mix together the crab, cream cheese,
or to taste                                          Worcestershire sauce and garlic salt. Place
3 dashes of hot sauce or to taste                    a small amount of the crab mixture on some
2 teaspoons capers, drained and minced               seaweed and roll. Cut into bite size pieces
3 tablespoons celery, finely chopped                 and serve.

Wash and clean snow peas. Split peas on              Quick Crab Cakes
top side, leaving bottom intact to form a little
boat. Blanch in lightly salted boiling water for     12 crushed Soda Crackers.
10 seconds, then submerge in cold water for          2 Eggs.
a moment. Remove and drain. Set aside to             1 teaspoon of Worcestershire sauce.
cool.                                                2 tablespoons of Mayonnaise.

In a medium bowl, add crab meat, eggs,               2 teaspoons of celery salt and paprika
mayonnaise, horseradish, hot sauce,                  mixture.
capers, and celery; mix very gently so as not        1 lb Crabmeat.
to break up crab meat.
                                                     In a large bowl, combine the crushed
Stuff snow peas generously with crab meat            crackers with the eggs, Worcestershire
filling (about 1 heaping teaspoonfuls of each        sauce, mayonnaise, and spices.
snow pea). Chill in refrigerator until ready to
serve. Makes about 24 stuffed snow peas.             Go through the crabmeat to ensure all shell
                                                     has been removed. Add the crabmeat to the
Crab with Avocado                                    cracker mixture and gently fold the mixture
                                                     together.
6 oz of crab meat.
1 medium avocado.                                    Divide mixture into 4 and make each section
1 clove garlic, crushed.                             into a ball.
1 tablespoon of lemon juice.
Pinch of sea salt and freshly ground black            Using the palm of your hand flatten the balls
pepper, to taste.                                    into cakes. Put the cakes into a large frying
Pinch of paprika.                                    pan over heat over medium heat.
Spring onions, for garnishing.
                                                     Cook for 12-15 minutes or until browned,
                                                     turning occasionally until browned




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
86                                          Feasting For Fun


                                                  Cod
Grilled Lemon Cod                                        Combine butter, Worcestershire, and garlic
                                                         powder. Brush on both sides of fish. Grease
1/3cup melted butter                                     a wire hinged broiler rack. Arrange half of
Dash Worcestershire sauce                                the lemon slices on one side of rack.
Dash garlic powder
2 to 2 1/2 lbs. cod steaks or fillets                    Place fish over the lemon slices, arrange,
2 lemons, thinly sliced                                  more slices over top of fish. Close rack cook
                                                         4 inches from coals 4 to 5 minutes. Turn
                                                         over, cook until fish flakes with fork.

                                                  Duck

Braised Duck
                                                         1 tablespoon of orange peelings.
1 duck, about 5 pounds, cut in serving size              1 clove garlic, minced.
pieces                                                   3 tablespoons of salad oil.
1 tablespoon oil                                         1 tablespoon of potato starch.
8 ounces sliced mushrooms                                1 ¼ cups of orange juice.
3 tablespoons all-purpose flour                          1 tablespoon of honey.
3 cups water                                             ¼ teaspoon of ginger.
1 1/2 teaspoons salt                                     Pinch of pepper.
1/4 teaspoon ground black pepper                         1 cup of orange sections.
1 small bay leaf
dash ground thyme                                        Puncture the duck generously with fork; then
1 onion, stuck with 4 cloves                             place on rack in roasting pan.
1/2 cup port wine
                                                         Pour most of the sweet red wine over the
Rinse the duck and pat dry with paper                    duck pieces.
towels.
                                                         Roast at 325°F (160°C), basting
Brown duck on all sides in hot oil in a large            occasionally, for about 2 hours 30 minutes
skillet over medium heat, cooking for at least           or until done.
30 minutes.
                                                         In a medium saucepan, sauté the orange
Remove duck and pour off all but 3                       peel and garlic in oil.
tablespoons of fat.
                                                         Mix in the potato starch until smooth.
Cook mushrooms in remaining fat for 5
minutes; blend in flour, stirring well. Stir in
water and bring to a boil.                               Slowly add the orange juice, honey and
                                                         remaining wine, then simmer for 1 minute.
Return duck to skillet; add salt, pepper, bay
leaf, thyme, and onion. Bring to a boil.                  Mix in the ginger, pepper and orange
                                                         sections, then simmer for 5 minutes more.
Reduce heat; cover and simmer for 1 to 1                 Serve hot sauce with roast duck.
1/2 hours, or until duck is tender. Add port
wine, heat through, and serve with rice.                 Honeyed Duck

Duck a L'orange                                          4 ducklings
                                                         1 teaspoon dried leaf basil
One 6 lb duck, cut.                                      1 teaspoon ground ginger
½ cup of sweet red wine.                                 1 1/2 teaspoon salt



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                         87

1 cup honey                                          Hang duck in cool, windy place 4 hours.
1 stick butter                                       Fill large wok with water.
1/2 cup orange juice
2 teaspoon lemon juice                               Bring to boil. Add ginger, scallion, honey,
1/4 teaspoon dry mustard                             vinegar, and sherry. Bring to boil. Pour in
                                                     dissolved cornstarch. Stir constantly.
Mix together basil, ginger and salt.
                                                     Place duck in large strainer above larger
Mix together in saucepan, honey, butter,             bowl. Scoop boiling mixture all over duck for
orange and lemon juices and dry mustard;             about 10 minutes.
boil for 3 minutes.
                                                     Hang duck again in cool, windy place for 6
Put about 1 teaspoon of basil mixture inside         hours until thoroughly dry. Place duck breast
of each duck and rub any left over on the            side up on a greased rack in oven preheated
outside.                                             to 350 degrees.

Stuff ducks with orange slices.                      Set a pan filled with 2 inches of water in
                                                     bottom of oven.
Pour half the honey mixture over the ducks
in roaster.                                          (This is for drippings). Roast 30 minutes.

Cover and roast at 400° for 30 minutes.              Turn duck and roast 30 minutes more. Turn
                                                     breast side up again. Roast 10 minutes
Reduce heat to 350°, turn ducks breast               more.
down, and roast, basting occasionally with
the rest of the honey mixture, until ducks are       Use sharp knife to cut off crispy skin. Serve
very tender, about 2 1/2 hours.                      meat and skin immediately on a pre-warmed
                                                     dish.
Turn breast side up for the last half hour to
brown. Serves 8.                                     Roast Duck

Peking Duck                                          Salt and pepper the duck the day before you
                                                     cook it. Prick the skin to let the juice out. Put
Beijing's most famous dish, Peking Duck is           flour and paprika on the skin.
traditionally served with Mandarin pancakes,
and green onions for brushing on the hoisin          Stuff the duck with sauerkraut and caraway
sauce.                                               seed and skewer the opening. put the duck
                                                     in a roasting pan with the cover off.
If you don't live near a cool, windy place
another option is to dry the duck in an              Cook in a 500 degree oven until well brown;
unheated room with a fan blowing on it.              about 35-45 minutes. Turn down to 350
                                                     degrees; cover; baste often with stock.
1 Duck
8 cups water
                                                     Cook about 2 1/2 hours (or more) until done.
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey                                  This recipe can also be used with capon.
1 tablespoon white vinegar
1 tablespoon sherry                                  In that case, turn the oven to 450 degrees
1 1/2 tablespoons cornstarch, dissolved in 3         for browning and finish at 350 degrees.
tablespoons water
Scallions for garnish                                Roast Wild Duck

Clean duck. Wipe dry and tie string around           Allow 1/2 black or Mallard duck per serving.
neck.                                                Rub inside of duck lightly with salt and
                                                     thyme.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
88                                       Feasting For Fun

                                                        Baste with a sweet red wine, pouring some
Stuff with cut-up onions and apples.                    of the wine into duck's cavity.

Place in roasting pan breast side up.                   Baste with the wine frequently while
                                                        roasting.
Put slices of orange on breasts held in place
by wooden toothpicks.                                   Roast at 375 degrees for approximately 1
                                                        hour.

                                                 Elk

Elk Kebabs                                              often, basting with remaining marinade for
                                                        10-15 minutes for medium-rare, or 15-20
Elk venison – cut in one-and-a-half-inch                minutes for medium.
cubes
Cherry tomatoes – about 12 pieces                       Melt-in-Your-Mouth Elk Steak
Whole mushroom caps – about 12 pieces
Onion, ¼ sliced – about 12 pieces                       2 pounds of elk steaks
Green pepper – cut into two-inch pieces                 meat tenderizer
Zucchini – sliced thick                                 butter
                                                        mushrooms
Pure olive oil; ½ cup
Red wine; ½ cup                                         Pound the steaks with a meat hammer until
Lemon juice; ¼ cup                                      extremely tender. Shake meat tenderizer on
Salt; ½ tsp.                                            both sides.
Coarse ground pepper; ½ tsp.
Garlic cloves; 2-3, crushed and diced                   Cook on a hot grill until 2/3rds done. Begin
Worcestershire sauce; 2 tbsp.
                                                        basting with melted butter and turning the
                                                        steaks until done.
Combine ingredients for marinade and mix
well. Add meat cubes, cover, and marinate
                                                        While steaks are cooking, melt one stick of
in refrigerator for 3-4 hours or overnight.
                                                        butter and sliced mushrooms over low heat.

Alternate marinated elk venison with                    Serve steaks immediately topped with the
vegetables on skewers. Grill or broil, turning
                                                        mushroom and butter mixture.


                                                 Goat

                                                        Simmer butter, lemon juice, wine, pepper,
Goat in sauce                                           salt, onion and garlic in a sauce pan for
                                                        about 15 minutes, until the flavors have
1 whole goat                                            blend well.
1 lb. real butter
1 cup green onion chopped                               Wash the goat with cold water and pat dry
2 TBSP black pepper                                     with paper towels.
1 tsp. white pepper
1 TBSP salt                                             Place goat meat in a large pan and baste
1 cup white cooking wine (dry)                          with 1/2 to 3/4 of the sauce.
3 TBSP lemon juice
4 cloves fresh baked garlic                             Cover and cook at 250°ƒ for about four
1 mesquite fire                                         hours, until almost done.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                          89

Then place goat on coals of a mesquite fire.       1 stick of butter, we prefer unsalted butter
                                                   for the sweet taste
Baste with the butter sauce and let it smoke       2 cloves of fresh garlic, minced
until tender and done.                             1 Teaspoon Salt Juice of one lime
                                                   1 Tablespoon Soy Sauce
Marinated Goat Ribs                                1 Tablespoon Worcestershire Sauce
                                                   1 Tablespoon Celery Salt
                                                   1/2 Teaspoon each, Rosemary, Basil,
½ cup Orange juice                                 Savory and Oregano
½ cup White wine                                   1/2 Teaspoon Black Pepper
1 sliced lemon
4 tablespoonfuls Olive oil                         Melt butter in microwave and add the garlic,
4 tablespoonfuls Vinegar                           salt and lime juice. Heat thoroughly in
4 tablespoonfuls Soya sauce                        microwave.
2 teaspoonfuls Salt
2 teaspoonfuls Barbeque spice                      Add the rest of the ingredients.
1 teaspoonful Garlic powder
                                                   Place one kid goat with hams and shoulders
Cut the ribs in peaces and leave in the            on bottom of roasting rack top with the ribs
marinade for 2 hours. Put the ribs in the          and backstrap or tenderloin.
roasting tin and roast in 30 minutes on
350°ƒ.                                             Pour over goat and roast for about 3-4 hours
                                                   covered with foil, basting often with the
Check and see if the meat side is facing up.       sauce in the roasting pan.
Roast in additional 15-20 minutes on 400°ƒ.
                                                   After 4 hours, uncover and baste thoroughly
Make sure that the ribs do not get too             and cook in oven an additional 45 minutes to
roasted. Temperature and time depends on           1 hour.
the meat and the oven, so you just have to
proceed tentatively.                               This will cause the meat to crust over.

Roasted Goat                                       Baste with the sauce as often as you can.

Preheat oven to 350°ƒ.                             This will keep the meat from drying out.

Make a basting sauce of the following              Carve and serve with sliced avocado.



                                               Goose
Golden Goose
                                                   3/4 cup Madeira wine
1 goose, about 10 pounds                           1/2 cup lemon juice
salt, pepper, and lemon half
1 med. head of cabbage                             Season the goose liberally with salt and
6 firm Granny Smith or tart apples,                freshly ground pepper and rub inside and
1 lemon, peeled, seeded                            out with a cut lemon.
1 cup dry white wine
Salt and freshly ground pepper                     With a carving fork, prick the goose all over,
1 cup chopped Italian parsley leaves               especially around the breast and thighs
1/2 teaspoon dried ground marjoram                 where fatty deposits lie.
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried chervil                         Place the goose on a rack in a large roasting
1/2 teaspoon crumbled sage                         pan and roast in a 475° oven for 1 hour.
1/4 teaspoon whole allspice,                       Remove goose from the oven, lower heat to
1 cup golden raisins                               350° and let goose cool slightly.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
90                                       Feasting For Fun

Stuff the goose. Cook shredded cabbage in           Peel and section the oranges over a
a large pot of rapidly boiling water for 2          measuring cup; reserve 2 tablespoons of
minutes.                                            juice.

Drain and place in a large bowl. Add the            Dice oranges. In a large mixing bowl, toss
chopped apples, lemon pulp and raisins;             together bread cubes, diced oranges,
toss to combine ingredients. Add herbs,             chopped apple, raisins, pecans, reserved
allspice, dry white wine, salt and freshly          orange juice, salt, and nutmeg.
ground pepper.
                                                    Cover and let stand at room temperature for
Toss to combine ingredients Stuff the cavity        60 minutes; toss again.
of the goose lightly, truss and place back on
the rack of the roasting pan. Roast goose 20        Stuff body cavity of goose. With a sharp
                                                    fork, prick goose legs and wings all over so
minutes to the pound.
                                                    excess fat will be released while roasting.
                                                    Do not put any additional fat on goose.
Draw off excess fat from occasionally.
                                                    Place goose on a rack in a shallow roasting
Baste the goose occasionally, about every           pan. Roast at 325° for 3 3/4 to 4 1/4 hours,
20 to 30 minutes, with the Madeira wine             spooning off excess fat from time to time.
mixed with lemon juice.                             Roast goose serves 4 to 6.

Goose is done when it is golden brown and           Roast Goose & Sage Stuffing
the leg juices run clear yellowish when
pricked with a fork. Serve goose with rice or       Stuffing:
new potatoes.                                       1/4 cup (1/2 stick) unsalted butter
                                                    2 small onions, finely chopped
Goose Breast                                        2 celery stalks, diced
                                                    5 garlic cloves, chopped
goose breast                                        1 14-ounce bag cubed herbed stuffing mix
orange juice                                        1-1/2 Tablespoons dried sage
oranges                                             3/4 teaspoon salt
lemons                                              1/2 teaspoon dried oregano, crumbled
                                                    1/2 teaspoon dried thyme, crumbled
I wash the goose breast in cold water and           1/2 teaspoon pepper
put it in a pressure cooker with a cup of           1/2 teaspoon Italian seasoning
orange juice and some slices of oranges             2 eggs, beaten to blend
and lemons and let it cook for about 15             1 cup chicken stock or canned broth
minutes.                                            Goose:
                                                    1 (11- to 13-pounds) goose, fat removed
It is very moist and has the nice taste of          from cavity
orange and lemons so we love it that way.           1 lemon, halved
                                                    3 bacon slices
Roast Goose & Fruit Stuffing
                                                    Melt butter in heavy large skillet over
2 medium navel oranges                              medium heat. Add onions, celery, and garlic
4 cups bread cubes, toasted                         and sauté until soft, about 8 minutes.
1 large apple, peeled, cored, and chopped,
1/2 cup golden raisins                              Combine stuffing mixture, sage, salt,
1/2 cup chopped pecans                              oregano, thyme, pepper, and Italian
1 teaspoon salt                                     seasoning in large bowl. Stir in onion
1/2 teaspoon ground nutmeg                          mixture and eggs. Add stock and mix well.
10 to 12 pound goose, not wild                      Set aside.

                                                    Preheat oven to 450 degrees F. Rinse



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                         91

goose inside and out; pat dry, using paper             Place bacon slices under breast skin. Wrap
towel. Rub goose inside and out with halved            goose in cheesecloth. Place goose on rack
lemon.                                                 set into large roasting pan.
                                                       Roast goose 30 minutes. Reduce heat to
Season goose inside and out with salt and              350 degrees F.
pepper. Fill main cavity and neck cavity
loosely with stuffing.                                 Continue roasting until meat thermometer
                                                       inserted into thickest part to thigh registers
Place any remaining stuffing in small                  180 degrees F., basting every 20 minutes
buttered baking dish and cover with foil.              with pan juices, about 1 hour 20 minutes.

Run fingers between breast meat and skin               (Place stuffing in covered baking dish in
to loosen skin.                                        oven during last 40 minutes.)

                                                       Remove cheesecloth. Transfer goose to
                                                       platter. Pass stuffing separately.


                                                Lamb

Braised Lamb Casserole                                 Juice of half a lemon.
                                                       1 cup of dry white wine.
1 3/8 kg Boneless lamb.                                ½ cup of water.
80 ml Rice wine.                                       ½ cup of vegetable oil.
60 ml Light soya sauce.                                3 tablespoons of butter, melted.
40 ml Dark soya sauce.                                 1 tablespoon of salt.
60 ml Hoisin sauce.                                    Pinch of pepper.
350 ml Chicken stock.
900 ml Water.                                          Wash the leg of lamb thoroughly. Slit the
4 Spring onions.                                       lamb in 4 places and insert garlic into the
60 gm Sugar.                                           slits; then season with salt and pepper.
20 gm Ginger sliced finely.
10 gm Peppercorns.                                     Combine the melted butter and lemon juice
4 Star anise.                                          and brush over the lamb.
10 cm cinnamon.
Salt to taste.                                         Place in a roasting pan with a lid. Add the
                                                       white wine, onion, and water.
Cut the meat into five cm cubes cook in
water for 10 minutes then drain. In a large            Cover and bake at 325°F (160°C) for 2
pot add the meat and all the remaining                 hours.
ingredients.
                                                       Remove the lid and increase heat to 375°F
Stir well and bring to the boil. Skim off any          (190°C) and bake for another 1 hour,
fat from the surface.                                  basting every 15 minutes.

Cover and simmer for about one-and-a-half              Transfer to platter and keep warm.
hours. Again skim off fat, if any and serve.
                                                       In a skillet, heat vegetable oil to sizzling and
Greek Roast Lamb                                       fry the potatoes until golden brown.

4 lb leg of lamb.                                      Skim fat from the meat pan and add the
18 small white potatoes.                               potatoes to the meat drippings.
2 cloves garlic, halved and peeled.
1 onion, chopped finely.                               Bake, uncovered, at 375°F (190°C) for 30
                                                       minutes or until cooked through.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
92                                        Feasting For Fun

Grilled Lamb Kebabs                                  through the lamb, crosswise. (A tip learned
                                                     from Rick Rodgers in Kingsford Complete
1 pound of ground lamb.                              Grilling Cookbook.)
1 cup of onion, chopped finely.
½ cup of chopped fresh cilantro, lightly             Prepare grill. If you are using a charcoal grill,
packed.                                              prepare the coals so that they are double
1 tablespoon of melted butter.                       layered on one side of the grill, and sparsely
1 teaspoon of garam Marsala.                         single layered on the other side of the grill
½ teaspoon of freshly-ground black pepper.           (this is called "banked" grilling).
Salt, to taste.
Vegetable oil, to brush grill.                       If you are using a gas grill, heat the grill on
                                                     high on all burners to start. After the initial
Combine all ingredients thoroughly and               browning you will reduce the heat.
shape into logs that can be placed onto
skewers.                                             Place the lamb, fat side down, on the grill on
                                                     the hot side (double layer charcoals).
Cook on the grill, about 2 inches from the
heat source, for about 3 minutes on each             You will get likely get flare-ups, so be
side.                                                prepared with a squirt bottle of water or a
                                                     couple of cups of water (if using a charcoal
Grilled Butterflied Lamb                             grill) to control the flames if needed.

 1/2 onion                                           Sear one side for 4 minutes, then flip the
 4 cloves garlic, peeled                             lamb over to sear the other side for another
 2 Tbsp fresh rosemary leaves, or 1 Tbsp             4 minutes.
dried
 Zest of 1 lemon                                     Then, if you are using a charcoal grill, move
 1 Tbsp apple cider vinegar                          the roast to the less hot side of the grill.
 2 Tbsp olive oil
 Kosher salt and freshly ground black                if you are using a gas grill, lower the heat to
pepper                                               low. You will want to maintain a temperature
 1 boneless leg of lamb, 5 to 6 pounds,              of 300-350°F.
butterflied
                                                     Cover the grill and let cook for an additional
Put onion, garlic, rosemary, lemon zest,             35-45 minutes (depending on how thick, and
apple cider vinegar, and olive oil into a food       how many pounds the roast is), until a meat
processor and pulse to combine. (If you              thermometer inserted into the thickest part
don't have a food processor, just chop the           of the roast registers 130°F (for medium
onions, garlic, and rosemary very well and           rare).
combine with the rest.)
                                                     Transfer to a cutting board with a well to
Sprinkle a generous amount of salt and               catch the juices. Cover with aluminum foil
pepper over the lamb.                                and let rest for 5-10 minutes.

Place marinade and lamb into a 1-gallon              Remove the skewers if you are using any.
freezer bag. Spread marinade over all sides          Cut across the grain, 1/4 to 1/2-inch thick
of the meat. Seal the bag and refrigerate for        slices.
1 to 2 hours.
                                                     Serve slices on a warm platter; pour meat
Remove lamb from refrigerator and let come           juices over the slices. Serve with mint jelly or
to room temperature (about 20 minutes).              horseradish.
When ready to put on grill, remove from
marinade bag.

To help make the lamb easier to turn on the
grill you can insert a couple of skewers


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                         93

Lamb Rack                                             Transfer the shanks to a plate.

2 racks of lamb, fat trimmed off.                     Preheat the oven to 350°F and arrange two
2 large garlic cloves, crushed.                       racks in the oven, one to hold the casserole
2 tablespoons of Dijon mustard.                       and one to hold a baking sheet with the
2 tablespoons of soy sauce.                           squash. Add the unpeeled garlic cloves,
2 tablespoons of extra virgin olive oil.              celery, carrots and onion to the casserole.
1 teaspoon of dried rosemary.
1 teaspoon of dried thyme.                            Cook over moderate heat, stirring
1 teaspoon of ground marjoram.                        occasionally, until golden brown, about 8
½ teaspoon of ground ginger.                          minutes. Add the tomato paste and cook,
Freshly ground black pepper, to taste.                stirring, until glossy, about 2 minutes. Add
                                                      the wine; boil over high heat until the liquid
                                                      is very syrupy, about 15 minutes.
Whisk together the crushed garlic, mustard,
soy sauce, olive oil, garlic, rosemary, thyme,
marjoram and ginger.                                  Return the shanks to the casserole and add
                                                      the stock and orange zest. Bring to a
                                                      simmer.
Paste the marinade over the lamb racks.
Place the lamb in a roasting pan and allow            Cover the casserole and braise the shanks
to marinate at room temperature for about 1           in the oven for about 2 hours, or until the
hour 30 minutes.                                      meat is very tender (when we cooked this
                                                      dish it took 3 hours); turn the shanks from
Preheat oven to 400°F (205°C). Roast the              time to time as they cook.
lamb for 30 minutes. Remove from oven,
carve and serve.                                      Meanwhile, on a large rimmed baking sheet,
                                                      toss the squash with the remaining 2 Tbsp
Lamb Shanks with Butternut Squash                     of olive oil.

 6 Tbsp olive oil                                     Season with salt and pepper and bake in the
 4 Lamb shanks (1 lb each)                            oven (along with the lamb) for about an
 Salt and freshly ground pepper                       hour, or until tender.
 Cloves from an entire head of garlic,
unpeeled                                              In a small bowl, mix the minced garlic with
 6 celery ribs, coarsely chopped                      the parsley and lemon zest (the
 4 carrots, coarsely chopped                          "gremolata"). Set aside.
 1 large onion, coarsely chopped
 1/2 cup tomato paste                                 Remove the shanks from the oven and
 3 cups dry red wine                                  transfer to a plate. Pass the sauce through a
 6 cups chicken stock                                 coarse strainer, pressing hard on the
 Two 1x3-inch strips of orange zest                   vegetables.
 3 lbs butternut squash, cut into 1 inch cubes
 4 Tbsp chopped parsley                               Discard the vegetable pulp. Skim the fat
 4 cloves of garlic, peeled and minced                from the surface of the sauce.
 4 teaspoons finely grated lemon zest
 1 1/3 cups cooked cannellini beans                   Return the sauce to the casserole, season
                                                      with salt and pepper and bring to a boil over
Heat 4 Tbsp of olive oil in a large cast-iron         moderately high heat.
enameled casserole.
                                                      Add the lamb shanks and squash; simmer
Season the lamb shanks with salt and                  just until warmed through.
pepper, add them to the casserole and
brown well on all sides, working in batches if        Add the cannellini beans, cover and remove
necessary, about 8 minutes.                           from heat. Let stand for a few minutes to
                                                      allow for the flavors to blend.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
94                                       Feasting For Fun

Spoon the vegetables and sauce into large           lamb in another roasting pan, just to make it
shallow bowls and set the lamb shanks on            less messy to work with.)
top. Garnish with the gremolata and serve.
                                                    Pat dry the marinade off the lamb with paper
Roast Leg of Lamb                                   towels. Generously salt and pepper all sides
                                                    of the roast.
1/2 cup orange juice
1 cup white wine                                    Arrange fattiest side up, so while the lamb is
3 cloves garlic, minced                             cooking the fat will melt into the meat. Insert
2 teaspoons of fresh thyme or 1 teaspoon of         a meat thermometer into the thickest part of
dried thyme                                         the roast, not touching the bone if your roast
2 Tbsp of fresh chopped rosemary or 1 Tbsp          is bone-in.
of dried rosemary
1/4 teaspoon of fresh ground pepper                 Place directly on middle rack of the oven,
2 Tbsp olive oil                                    with a roasting pan on a separate rack a
(6-pound) leg of lamb, bone-in or boneless.         rung lower, to catch the drippings.
If boneless, the leg should be tied up with
kitchen string by butcher.                          Roast at 425°F for 20 minutes.
Marinade
Salt                                                Then reduce the heat to 300°F and roast an
                                                    additional hour (for a 6 pound roast), about
Blend ingredients (except lamb) in a                10-12 minutes per pound.
blender, just a few pulses until well mixed.
                                                    If you are cooking a roast bone-in, the bone
Place lamb and marinade into a plastic bag.         will act as an insulator and will require a
Squeeze out as much of the air as possible          longer cooking time than a boneless roast.
from the bag and seal. Wrap again with
another plastic bag to ensure that the              Note that the method of cooking directly on
marinating lamb doesn't leak.                       the oven rack will mimic a convection oven
                                                    and the cooking time/oven temp needed will
Marinate for several hours, or overnight, in        be less than you would need if you cooked
the refrigerator.                                   the roast on a rack in a roasting pan.

Remove the lamb, still in its marinade bag,         If you are cooking the roast in a roasting
from the refrigerator at least 30 minutes           pan, rack or not, start the roast at 450°F and
before putting in the oven to help bring the        then reduce the heat to 325°F. Also, the
lamb closer to room temperature before              shape of the roast will have an impact on the
roasting.                                           cooking time.

Preheat oven to 425°F. Arrange two racks in         Our roast that is long and thin, will cook up
the oven - a middle rack to hold the lamb,          fairly quickly. A thicker roast may take longer
and a lower rack to hold a roasting pan with        than expected.
which to catch the drippings.
                                                    At this point start checking the meat
Place the empty roasting pan in the oven            thermometer.
while the oven is pre-heating.
                                                    Note that every time you open the oven
Note that this arrangement of racks and             door, you'll need 10 minutes or so to bring
pans, with the roast sitting directly on the        the oven back up to temperature, thus
oven rack, will create a natural convection of      slowing down the cooking process. So, don't
heat in the oven, causing the roast to cook         check too often.
more quickly than if cooked the traditional
method in a rack in a roasting pan.                 Remove from the oven anywhere from
                                                    130°F to 135°F for medium rare. Lamb
Remove the lamb roast from its marinade             should never be cooked until well done or it
bag (you may want to temporarily place


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                             95

will be too dry. Let stand for 15-20 minutes           Simple Grilled Lamb Chops
before carving.
                                                       10 lamb rib chops, 1\" thick.
Cut away the kitchen string and slice with a           1 tablespoon of olive oil.
sharp carving knife, 1/2 inch thick slices,            Coarse salt.
against the grain of the meat.                         Freshly-ground black pepper.

While the roast is resting, use a metal                Place chops on the heated grill pan. Brush
spatula to scrape up the drippings in the              with olive oil. Season with salt and pepper.
roasting pan.

Use the drippings to make a gravy, or use              For rare chops, cook 3 to 5 minutes per
just the drippings themselves to serve with            side.
the lamb.

                                                 Lobster

Grilled Lobster                                        ¾ cup of Swiss cheese, grated.
                                                       ¾ cup of Cheddar cheese, grated.
4 portions of 10 oz cooked lobster tail.               1 small onion.
½ cup of olive oil.                                    1 clove of garlic.
¼ cup of chopped fresh dill.                           ¼ teaspoon of dry mustard.
2 tablespoons of finely chopped fresh                  ½ teaspoon of tarragon.
ginger.                                                1 teaspoon of parsley.
1 tablespoon of chopped garlic.                        Salt and pepper, to taste.
1 tablespoon of coarse grain Dijon mustard.            1 packet of prepared pie crusts.
1 teaspoon of paprika.
6 slices of lemon.                                     Preheat your oven to 350°F (175°C).
Dash black pepper.
                                                       Finely chop the onion and sauté in a little
In a suitably sized bowl, whisk together the           butter. Once onion is almost clear, crush the
olive oil, fresh dill, chopped ginger, garlic,         garlic and stir in; then remove from heat.
Dijon mustard, and black pepper.
                                                       In a large bowl, beat the eggs thoroughly.
Crack the lobster shells and reveal flesh (do
not take all the way out of shell).                    Add the half-and-half and beat again.

Drizzle vinaigrette over lobster, then place           Stir in the lobster meat, Swiss cheese and
lemon slices over the flesh side, cover, and           Cheddar cheese.
marinate for 30 minutes.
                                                       Add the onion and garlic, dry mustard,
Preheat the grill to medium-high and lightly           herbs, salt and pepper to the lobster mixture
oil grill rack.                                        and combine thoroughly.

Cook the lobster for 2 minutes on each side            Pour into a pie crust that is lining a 9-inch
or until heated through and grill marks                quiche pan.
appear.
                                                       Bake for 45 minutes or until the quiche is
                                                       set.
Lobster Quiche                                         Allow to cool for 5 minutes before slicing.

3 medium eggs.                                         Stuffed Lobster
1 ½ cups of half-and-half.
1 tablespoon of butter, melted.                        2 (1 1/2-pound) lobsters
1 ½ cup of lobster meat, coarsely chopped.             Fresh herbs: parsley, rosemary, thyme


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
96                                         Feasting For Fun

4 tablespoons of butter                                Remove tomalley and discard.
1/2 onion, diced
1 teaspoon lemon zest                                  Remove legs and claws. Using a rolling pin,
2 tablespoons sliced scallions                         roll over legs to extract the meat.
2 handfuls crumbled buttery crackers
Extra-virgin olive oil, for brushing and               Roughly chop the meat. Move claws to pan
drizzling                                              and roast for 4 minutes.

Preheat oven to 450 degrees F. Place                   Meanwhile, melt the butter in a large sauté
lobsters in pan and chill in freezer for 15 to         pan over medium heat. Add the onions and
20 minutes.                                            stir to coat. Follow with the lemon zest and
                                                       scallions.
Meanwhile, place 1 layer of river rocks* in
the bottom of a wide pot and fill with 1-inch          Once onions are translucent add the leg
of water.                                              meat. Then add the crackers and toss, off
                                                       the heat, until all the liquid has been
Bring to a boil over high heat. Spread herbs           absorbed.
across rocks, then quickly place lobsters on
top.                                                   Spoon filling into the open body cavities.
                                                       Brush tail meat with olive oil and place
Cover and cook for 2 to 3 minutes. Remove              upright on the pan along with the claws.
and place in ice bath to halt cooking.
                                                       Roast 10 to 14 minutes or until the stuffing
Lay paper towels across a cutting board.               browns and tail meat becomes opaque.
Bring one lobster to the board and using
your chef's knife, cut the lobster straight            Crack claws and remove the meat. Serve on
down the center, from head to tail.                    top of stuffed lobster with extra-virgin olive
                                                       oil on the side for dipping.

                                                 Oysters

Oyster Bake                                            Bake at 450 degrees for about 10 minutes,
                                                       or until oysters are cooked. Serve
2 tablespoons butter                                   immediately.
2 tablespoons finely chopped green onion,
including tops                                         Oyster Chowder
2 tablespoons chopped parsley
1/2 cup chopped mushrooms                              4 oz of bacon, diced.
salt and pepper, to taste                              1 cup of onions, diced.
24 medium oysters                                      1 ½ cups of mushrooms, sliced.
cracker crumbs                                         1 ½ cups of medium dry sherry.
                                                       4 cloves garlic, minced.
Melt butter in skillet over medium-low heat;           2 ½ cups of clam juice.
add all ingredients except oysters and                 3 cups of milk.
crumbs.                                                1 tablespoon of cornstarch (for thickening,
                                                       optional).
Sauté slowly for about 5 minutes or until              1 cup of scallions.
onions are soft.                                       Juice of one lemon.
                                                       Salt, to taste.
Place oysters in a single layer in a buttered          1 cup of oysters.
baking dish.                                           Cornbread, sliced.

Pour onion mixture over oysters; top with              In a saucepan large enough to hold the
cracker crumbs.                                        entire soup, sauté the chopped bacon over
                                                       medium heat.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                       97

                                                   Lemon wedges
Once the bacon is browned, remove the              Hot sauce
excess grease and add the onions,
mushrooms, sherry and garlic.                      Place shucked oysters in a colander to
                                                   drain.
Simmer together until sherry is almost gone.
                                                   Dip oysters in beaten eggs, then in bread
Add the clam juice and bring to a simmer.          crumbs seasoned with salt and pepper,
                                                   coating thoroughly. Set aside to dry at least
Allow the mixture to reduce by half, then add      1/2 hour.
the milk and bring to a simmer.
                                                   NOTE: An easy way to coat the oysters with
                                                   the bread crumbs is to place the crumbs in a
Simmer for about ten minutes. About three          re-sealable plastic bag, add egg-dipped
minutes before serving, add the oysters,           oysters, seal bag, and then shake.
scallions and lemon juice.
                                                   Heat oil in frying pan to 370 degrees F. (or
Season with salt and serve over a slice of         until quite hot).
cornbread in a large soup bowl.
                                                   Fry oysters until golden brown on one side,
Garnish the top with a few chopped scallions       then turn carefully to brown the other side,
if desired.                                        approximately 3 to 4 minutes on each side
                                                   (fry oyster until golden brown and edges are
Oysters in White Wine & Tarragon                   curled).

                                                   Scalloped Oysters with Cream Sauce
4 ounces butter
1/4 cup chopped green onions, about 3 to 4
                                                   1 pint oysters
green onions
                                                   2 cups coarsely crumbled cracker crumbs
1 teaspoon dried tarragon
                                                   1/2 cup butter, melted
1/4 cup dry white wine
                                                   3/4 cup half-and-half
salt and pepper
                                                   1/4 cup oyster liquid
24 oysters
                                                   1/2 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
                                                   1/2 teaspoon salt
buttered toast
                                                   Drain oysters, reserving 1/4 cup of the liquid.
Melt butter in skillet over medium low heat;
                                                   Combine cracker crumbs with melted butter.
add chopped onions and sauté until onions
are just softened. Add tarragon, wine, and
                                                   Layer 1/3 of the crumbs in a greased
salt and pepper to taste.
                                                   casserole; cover with 1/2 of the oysters.
Add oysters and cook just long enough to
                                                   Sprinkle with pepper and layer with another
curl at edges. Shake pan from side to side to
                                                   1/3 of crumbs.
keep them bathed with buttery sauce.
                                                   Cover with remaining oysters.
Serve over crispy buttered toast garnished
with chopped parsley.
                                                   Combine oyster liquid and half-and-half, salt,
                                                   and Worcestershire sauce.
Pan-Fried Oysters
                                                   Pour over oysters then top with remaining
12 large fresh oysters, shucked                    1/3 of cracker crumbs.
2 eggs, beaten
1 cup bread crumbs*                                Bake at 350° for 35 to 45 minutes, until
Salt and pepper                                    lightly browned and bubbly
2 to 3 tablespoons vegetable oil




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
98                                       Feasting For Fun



                                               Pheasant

Baked Pheasant and Rice                              Brined Roast Pheasant

2 pheasant breasts                                   8 cups water
3/4 cup uncooked rice                                1/2 cup kosher salt
1 tablespoon grated onion                            1 cup brown sugar
2 teaspoons chicken stock base                       1/4 cup real maple syrup
4 tablespoons butter                                 1 onion, chopped
Salt & pepper -- to taste                            3 cloves garlic, smashed
3 ounces Mushrooms, Canned                           1 pinch ground cloves
2 cups water                                         1/2 lemon, juice of
                                                     1 dash cayenne pepper
Roll pheasant in flour and brown in skillet.         1 (2 lb) whole pheasants
Cut breasts in half.                                 2 tablespoons butter

Place rice, salt and pepper into large               Heat together the water and salt until salt is
greased casserole and add onion. Add                 dissolved, then allow to cool to room
mushrooms and juice.                                 temperature for about a half hour.

Place pheasant on rice mixture, add chicken          Add the sugar, syrup, onions, garlic, cloves,
stock, dissolved in water. Dot with butter.          and lemon and cayenne pepper. Add
Bake at 300F degrees for 1 1/2 hours.                pheasant, cover and refrigerate overnight.

Braised Honey Pheasant                               The next day, preheat oven to 350 degrees
                                                     F.
1 young pheasant, cut up
3 tablespoons peanut or vegetable oil                Place brined pheasant in a roasting pan
1 green onion, sliced                                breast up and insert a tablespoon of the
1 piece fresh gingerroot, sliced                     butter under the breast skin.
1/2 cup dry sherry
2 tablespoons honey                                  Rub the rest of the butter all over the
2 tablespoons soy sauce                              pheasant, then roast uncovered for about 1-
1 teaspoon salt                                      1/2 hours; check after an hour, though.

Wash pheasant and pat dry. Heat oil in wok           Baste frequently! And if you like, to keep the
or skillet. Add pheasant, onion and                  breast meat moist, you can cover it with
gingerroot.                                          bacon strips as well.

Over medium heat, brown slowly for 10                Cheesy Pheasant Casserole
minutes, turning pheasant several times.
Drain off excess oil.                                4 pheasant breast or chicken breasts
                                                     1 cup of crushed jalapeno potato chips
Mix sherry, honey, soy sauce and salt. Pour          2 tablespoons flour
over pheasant in pan, cover. Simmer for 30           1 tablespoon oil
minutes or until pheasant is done.                   1 teaspoon garlic salt
                                                     1 teaspoon black pepper
Remove pheasant onto warm serving                    1 egg (scrambled in a dish)
platter.                                             1 onion, chopped
                                                     2 tablespoons chopped jalapenos (from a
Boil juices down, about 2 minutes, to make a         jar)
thick glaze. Spoon over pheasant.                    1 green pepper, chopped
                                                     1 tablespoon minced garlic
                                                     1 cup cheese infused rice



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       99

3 cups of shredded cheddar cheese                    Place pesto in sauce pan and add diced
1 (12 ounce) can cream of chicken soup               tomatoes.
1 (12 ounce) can cream of mushroom soup
1/2 cup milk                                         Heat on low until warm. Set aside with lid on
1/4 cup water                                        to preserve heat. Stir slightly before serving.

Heat oil in a pan. Preheat oven to 375°F.            Place pasta on plate, and top pasta with
Spray a casserole dish with non-stick                breast, and placed tomato basil pesto
cooking spray.                                       across breast for delightful presentation

Cut pheasant or chicken breasts into 1 inch          Grilled Pheasant Skewers
chunks. In a bag combine crushed potato
chips, flour, garlic salt, and black pepper.         Pheasant Breast
                                                     Heinz 57 sauce
Coat pieces with scrambled egg. Add                  Honey
pheasant into bag with potato chip mixture           Bacon
and shake to coat.
                                                     Mix equal parts Heinz 57 sauce and Honey
When pieces are coated put into hot oil and          in a bowl. Cut breast into small nugget size
sauté until pheasant is cooked through (no           pieces and stir into the bowl until all pieces
pink in the middle).                                 are completely covered.

In a bowl combine soup, 1/2 bag of cheddar           Take the bacon and cut into small squares.
cheese, rice, milk, green pepper, onion,
garlic, jalapeno and water. Add cooked               Take the pieces of pheasant and pieces of
pheasant to bowl and stir to combine. Pour           bacon and alternate putting them on a
mixture into a casserole dish and top with           grilling skewer. If you have a gas grill cook
remaining cheese.                                    on low heat on the top rack, if using a
                                                     charcoal grill, bank you coals to one side
Cover and cook for about 45 minutes or until         and put skewers on the other side.
rice is done. Cook uncovered for last 10
minutes.                                             Occasionally cover skewers with left over
                                                     sauce. Also good if you add pineapple to
Grilled Pheasant                                     skewers.

4 boneless Pheasant Breasts                          Honey Roasted Pheasant
2 tsp Olive Oil
1 lb. of your favorite pasta                         2 1/2-3 lbs pheasants
1 large, diced tomato                                honey
1 jar of prepared basil presto                       salt and pepper
Salt & Pepper to taste                               granulated garlic powder
                                                     tarragon
Cook your favorite pasta as directed.                thyme
                                                     1/4 cup lemon juice
Turn grill on high heat.                             Preheat oven to 500 degrees.

Remove skin from pheasant breasts, brush             Place the pheasant into a baking dish. Pour
oil on both sides and season with salt &             lemon juice over the pheasant. Generously
pepper.                                              spread the honey over the entire bird.

When grilling, cook each side 4-5 minutes            Season the cavities of the pheasant
then turn 1/4 turn and grill another 2 more          generously with salt, pepper, garlic powder,
minutes. This will give nice grill pattern on        tarragon & thyme.
meat.
                                                     Lightly sprinkle the outside of the pheasant
                                                     with salt, pepper, garlic powder, tarragon &


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
100                                       Feasting For Fun

thyme.                                               Reduce heat; cover and simmer for 15-20
                                                     minutes or until pheasant juices run clear.
Place into the bottom third of the oven &
roast until done, which will be when you             Pheasant in Sour Cream
puncture the bird & the juices run clear.
                                                     2 pheasants, cut into frying pieces
Be careful not to over cook the pheasant, as         flour
it is a very dry bird with very little fat.          1 tsp. thyme
                                                     salt & pepper
Pheasant in Mushroom Sauce                           1 stick butter
                                                     1 medium onion, chopped
2 pheasants, cut into fourths                        1/2 lb. mushrooms, sliced
1/2 cup chicken broth                                2 cups sour cream
2 tablespoons flour                                  1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt                                      Mix together the flour and thyme. Salt &
1 medium onion, chopped                              pepper to taste.
1 clove garlic, finely chopped
1 can condensed cream of chicken soup                Roll the pheasant in the flour and sauté in 6
4 ounces sliced mushrooms, drained                   tbsp. of the butter.
Paprika
                                                     Remove the pheasant. Add the rest of the
Place the pheasant in a 3 1/2 to 6 qt. slow          butter and sauté the onion and mushrooms.
cooker. Mix remaining ingredients except
paprika; pour over pheasant.                         Place the pheasant, onion and mushrooms
                                                     in a casserole dish.
Sprinkle generously with paprika.
                                                     Stir the chicken broth and sour cream
Cover and cook on low 6-7 hrs. or until              together. Pour over the pheasant.
pheasant is tender.
                                                     Cover and bake at 350 degrees for 1 hour.
Pheasant In Mustard Sauce
                                                     Pheasant Stroganoff
2 boneless, skinless pheasant breasts
1/4 teaspoon salt                                    1 pheasant, cut in pieces
1/8 teaspoon pepper                                  buttermilk
1 tablespoon cooking oil                             7 slices bacon
1 tablespoon butter or margarine                     3/4 cup flour
1/4 cup chopped onion                                2 1/2 tsp dry mustard
1 garlic clove, minced                               3/4 tsp thyme
1/2 cup chicken broth                                1/2 tsp fresh ground pepper
2 tablespoons lemon juice                            1 1/2 tsp salt
3 tablespoons Dijon Mustard                          1 1/2 cup chicken broth
3/4 teaspoon dried marjoram                          8 onions, chopped
Hot Cooked Rice                                      1/4 lb mushrooms, sliced, or 1 small can,
                                                     drained
Sprinkle pheasant with salt and pepper. In a         3 tsp butter
skillet over medium heat, brown pheasant in          1/2 cup sour cream
oil and butter on both sides, about 6-8              1/4 cup sherry
minutes.
                                                     Fry the bacon in a non-stick pan until crisp.
Combine onion, garlic, broth, lemon juice,           Remove and drain. Crumble when cool.
mustard and marjoram; add to skillet. Bring          Drain bacon grease from pan and save.
to a boil.
                                                     In a bowl, mix the flour, mustard, thyme,




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                      101

pepper and salt together. Heat 2 tbsp of the        When it foams, sear the pheasant, skin side
bacon grease in the skillet.                        down, about 5 minutes per side. Remove to
                                                    a plate, cover and keep warm.
Roll the pheasant pieces in the flour and add
to the grease.                                      Steep the dried morels in 3/4 cup hot water
                                                    for about 5 minutes. Drain and strain,
Brown the meat in batches using 2 tbsp of           reserving the soaking liquid. Discard stems
the bacon grease each batch and wipe out            and slice caps thinly.
the skillet between batches.
                                                    Melt the remaining 2 tablespoons of butter in
Drain meat on paper towels.                         the skillet and sauté the shallots for 3
                                                    minutes, until golden, then add the morels
When all the meat is browned, wipe out the          and mushrooms for 2 minutes.
skillet and add all the meat to it. Add the
broth, bring to a boil, cover and reduce to a       Remove to a bowl and keep warm.
simmer.
                                                    Boil the reserved soaking liquid with the
Simmer until meat is tender.                        brandy and white wine until reduced by 1/2,
                                                    about 3 minutes, then whisk in the cream
While the meat is simmering, melt the butter        and Jus de Poulet and boil until sauce is
in a skillet and sauté the onion and                thickened and smooth.
mushrooms until tender.
                                                    Whisk in the remaining lemon juice.
When meat is tender, stir the mushroom
mixture and sour cream into the meat                Place the pheasant breasts skin side up on
mixture.                                            hot serving plates and top each with half the
                                                    mushroom mixture, then the sauce.
Warm through for 5 minutes but do not boil.
                                                    Enclose each breast with (ideally) a glass
When warmed through, stir in the sherry and         cover.
crumbled bacon. Simmer until heated again.
                                                    Alert your guests to the olfactory possibilities
Pheasant Under Glass                                when you serve this dish so they don't miss
                                                    the experience.
2 whole large pheasant breast, split and
boned                                               Pheasant With Rice In Foil
4 Tbsp. freshly squeezed lemon juice
1 tsp. freshly ground black pepper                  2 pheasants cleaned and dressed
4 Tbsp. unsalted butter                             3 tablespoons bacon drippings
10 - 12 dried morels (a type of mushroom)           5 tablespoons butter
3 large shallots, peeled and chopped                1 cup brown or Wild rice
4 large white mushrooms, trimmed and                1 can (4 ounce) sliced mushrooms, drained
sliced                                              1/2 teaspoon salt
4 Tbsp. Brandy                                      1/2 teaspoon seasoned salt
2/3 cup dry white wine                              1/4 teaspoon black pepper
2/3 cup heavy cream                                 1/4 teaspoon ginger
1 tsp. Jus de Poulet Gold                           Pheasant back, wings, and neck
                                                    3 cups water
Flatten pheasant breasts slightly with a            1 chicken bouillon cube
mallet or rolling pin, then rub with 2              1 large onion, quartered
tablespoon of the lemon juice and season            1 stalk celery, with leaves
with pepper.                                        Browned flour
                                                    Salt
Melt 2 tablespoon of butter over medium-            Black Pepper
high heat in a sauté pan.
                                                    Preheat oven to 350 degrees F.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
102                                        Feasting For Fun

                                                        lemon. Salt and pepper inside and out to
Cut pheasants into serving pieces, as for               taste.
broiling chicken.
                                                        Put the pheasants in a baking dish breast up
Brown in bacon drippings and 3 tablespoons              and spread on the butter.
butter.
                                                        In a bowl, mix the raisins, orange juice,
Cook rice as directed on package. Brown                 lemon rind, chicken broth and wine.
mushrooms in remaining butter and add to
rice.                                                   Pour the broth mixture into the pan.

Mix in seasonings and ginger.                           Bake uncovered at 350 degrees for 45
                                                        minutes basting every 10 minutes.
Place a large piece of foil on cookie sheet,
put rice mixture on it, and top with pheasant           Skillet Pheasant And Rice
pieces. Seal foil.
                                                        2 pounds Pheasant pieces, skinned
Bake in moderate oven for 1 3/4 hours.                  3 cups Mushrooms, fresh, sliced
Open foil and bake 15 minutes longer to                 4 Carrots, peeled, sliced 1/2" thick
crisp pheasant.                                         3/4 cup Rice, long grain
                                                        1/2 cup Onion, chopped
Simmer pieces of pheasant in water with                 1 tablespoon Poultry seasoning
bouillon cube, onion, and celery.                       1 tablespoon Bouillon, chicken
                                                        1/4 tablespoon Salt
To brown flour, place dry flour in dry skillet
and stir until golden brown.                            Spray a 12-inch skillet with nonstick spray
                                                        coating.
Thicken broth with browned flour to make
gravy. Add salt and pepper to taste.                    Brown pheasant pieces on all sides over
                                                        medium heat about 15 minutes.
Roast Pheasant
                                                        Remove pheasant.
2 - 3 pheasants
1/2 lemon                                               Drain fat from skillet, if necessary.
salt and pepper
5 tbsp butter                                           Add mushrooms, carrots, rice, onion,
3/4 cup raisins                                         bouillon, poultry seasoning, 2 cups water,
juice of 3 oranges                                      salt.
1 tsp grated lemon rind
1 cup chicken broth                                     Place pheasant atop rice mixture.
1/3 cup white wine
                                                        Cover; simmer 30 minutes or till pheasant
Rub the pheasants inside and out with the               and rice are done.
                                                 Pork

Asparagus and Bacon Fondue                              Salt and freshly ground black pepper, to
                                                        taste.
4 tablespoons of butter.
4 tablespoons of all-purpose flour.                     In a fondue pot, melt the butter. Add the
2 cups of milk.                                         flour, mix thoroughly and cook while stirring
16 ounces of asparagus spears, drained and              for 90 seconds.
chopped.
2 slices of bacon, crisp cooked and
crumbled.                                               Gently stir in the two cups of milk. Heat,
French bread, diced into one-inch cubes.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      103

while stirring, until mixture becomes thick.         Preheat oven to 375°F. Season pork well
Stir in the bacon and the asparagus.                 salt and pepper. Heat oil in a large cast-iron
                                                     skillet over medium heat.
Season with salt and black pepper. Serve
with diced bread.                                    Sear pork on all sides until browned, about
                                                     10 minutes total. Remove from heat.
Bacon and Cheese Quiche
                                                     Rub pork with chopped rosemary; wrap with
                                                     bacon, overlapping strips slightly. Tie pork
4 x Eggs.                                            roast with kitchen twine.
¾ cup of Cream.
¾ cup of Milk.                                       Roast in oven, basting occasionally with
½ cup of Grated cheese.                              cooking juices, until internal temperature is
¾ cup of Chopped bacon.                              145°F on a meat thermometer, 35 o 40
1 x Chopped onion.                                   minutes. Remove from oven. Transfer pork
1 teaspoon of Chopped parsley.                       to a serving dish.
1 large pie shell.
                                                     Make pan sauce. Place the roasting skillet
Lightly beat the eggs in a bowl. Add the             on the stove top over low heat. Add the wine
cream, milk, cheese, bacon, onion and                and deglaze the pan, stirring with a wooden
parsley.                                             spoon to scrap up any browned bits from the
                                                     pan bottom.
Mix gently to retain the air. Pour into the pie
shell.                                               Pour through a fine-mesh sieve into a small
                                                     saucepan. Skim off the fat. Reheat to
Bake at 320 F for 35-40 minutes or until the         serving temperature if necessary.
shell is cooked.
                                                     Bean and Sausage Casserole
Bacon Stuffed Avocados
                                                     Bean and sausage casserole is made with
                                                     kielbasa or Polish sausage, or use hot dogs
8 slices crisp bacon, crumbled.
                                                     in the bean bake.
4 medium avocados, ripe and unpeeled.
Lemon juice.
                                                     1 1/2 to 2 pounds Polish sausage, kielbasa
½ cup of butter.
                                                     (or about 1 pound hot dogs)
¼ cup of brown sugar.
                                                     2 to 3 tablespoons spicy brown or Dijon
¼ cup of white wine vinegar.
                                                     mustard
¼ cup of garlic puree.
                                                     2 cans (16 ounces each) baked beans
1 tablespoon of soy sauce.
                                                     1 medium onion, thinly sliced
Slice the avocados in half, then remove pits
                                                     ground black pepper, to taste
and brush with lemon juice. Fill the avocado
                                                     1/4 cup dry red wine
with bacon.
                                                     1/2 cup fine dry bread crumbs mixed with 2
Combine all of the remaining ingredients
                                                     tablespoons melted butter, optional
and heat to boiling to produce the sauce.
Drizzle sauce over avocados and serve as
                                                     Cut the kielbasa into 3-inch pieces then
desired.
                                                     halve pieces lengthwise. Spread a little
                                                     mustard over each cut side of kielbasa.
Bacon-wrapped Pork Roast
                                                     In a greased 2-quart casserole layer 1/3 of
1 pork loin (1 1/2 pounds)
                                                     the beans, sliced onion, and kielbasa.
Salt and pepper
                                                     Repeat layers two more times. Season with
1 Tbsp olive oil
                                                     pepper and then pour the red wine over the
2 Tbsp finely chopped fresh rosemary
                                                     casserole.
1/4 lb bacon, thinly sliced
1 cup white wine




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
104                                       Feasting For Fun

Top with the buttered bread crumbs. Cover            Skewer frankfurters and dip in batter.
and bake at 375° for 35 minutes. Uncover
and bake for 10 minutes longer, until                Stand skewer-side up and fry in deep-fat
casserole is hot and bubbly.                         fryer at 350*F (175*C) until golden brown,
                                                     about 2 or 3 minutes.
Coney Island Hot Dogs and Sauce
                                                     Drain on paper towels and serve hot.
1 (8-ounce) can tomato sauce
1/2 cup diced onion                                  Dream Delight Pork Chops
1/4 cup water
1 tablespoon minced garlic                           1/4 cup ground black pepper
3/4 teaspoon chili powder                            4 tablespoons garlic powder
1/2 teaspoon salt                                    2 tablespoons paprika
3/4 pound lean ground beef                           1/4 cup packed brown sugar
8 hot dogs                                           2 tablespoons chili powder
8 hot dog buns                                       6 pork chops
                                                     4 tablespoons prepared mustard
Combine tomato sauce, onion, water, garlic,          1/4 cup prepared brown mustard
chili powder and salt in a mixing bowl; set          2 teaspoons prepared horseradish
aside.                                               1/4 cup packed brown sugar
                                                     4 tablespoons honey
In a heavy skillet over medium heat, brown
ground beef, stirring often to break up any          In a small bowl, combine the ground black
clumps.                                              pepper, cayenne pepper, garlic powder,
                                                     paprika, brown sugar and chili powder.
When just browned, stir in tomato sauce
mixture; simmer for 15 to 20 minutes.                Mix well and rub thoroughly over the pork
                                                     chops.
Remove from heat and set aside.
                                                     Cover the meat and refrigerate for 24 hours,
Grill, boil or microwave hot dogs. Toast hot         taking meat out at least 30 to 45 minutes
dog buns on grill or under broiler, if desired.      before grilling.
Serve hot dogs with buns and meat sauce.
If desired, serve with one or more of these          Prepare an outdoor grill for high heat and
traditional accompaniments: yellow or brown          lightly oil grate.
mustard, chopped onion, grated cheddar
cheese, pickle relish and potato chips.              Meanwhile, in a small bowl, combine the
                                                     yellow mustard, horseradish mustard, brown
Corn Dogs                                            mustard, horseradish and brown sugar.

1 cup corn meal                                      Mix well. Place the honey in a separate
1 cup all-purpose flour                              small bowl.
2 tablespoons sugar
2 teaspoons baking powder                            Then, continue to grill over medium high
1/2 teaspoon salt                                    heat, turning and basting every 10 minutes
1 egg, slightly beaten                               with the mustard sauce, for 45 to 50
1 cup milk                                           minutes, or until internal temperature
2 tablespoons melted shortening                      reaches 160 degrees F (80 degrees C).
1 pound frankfurters
Wooden skewers                                       During the last 15 minutes of cooking, start
                                                     basting with the honey, turning as needed.
Mix corn meal with flour, sugar, baking              This will give the chops a nice, sweet
powder and salt. Add egg and milk; blend in          coating, sealing in the flavors of the mustard
melted shortening. Mix well.                         baste.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                      105

Fast Hawaiian Ham                                   Bake at 325 degrees for 35 to 45 minutes or
                                                    until done. Transfer to a heated platter.
quarter cup Honey                                   Garnish with pimento cut outs. Sprinkle with
can pineapple rings                                 parsley.
canned ham
                                                    Grilled Pork
Open canned ham and slice into three can
shaped pieces. Cut hash marks into top of           2 Pounds Lean Pork Tenderloin
all 3 pieces (or poke holes with a fork) coat       2 Cloves Minced Fresh Garlic
all three pieces with honey.                        1 Teaspoon Rice Flour
                                                    1 Cup Of BBQ Sauce
Place pineapple rings on top of ham, cover          1 Teaspoon Course Table Salt
as much as possible.                                1 Teaspoon Extra Virgin Olive Oil
                                                    1 Teaspoon Fresh Ground Pepper
Heat in over at 350 degree for 5 min or 6           1 Teaspoon Jack Daniel's Whiskey
min on high in microwave. Serve...                  1 Teaspoon Soy Sauce
                                                    1 Teaspoon Teriyaki Sauce
German Sausage                                      1 Pinch Of Basil

12 lbs. ground chuck                                To start this wonderful dish you will need to
4 lbs. shoulder pork                                add the extra virgin olive oil to non stick pan,
12 tsp. salt                                        cook the lean pork tenderloin with the
3 tsp. Pepper                                       minced garlic, fresh table salt and fresh
                                                    ground pepper. for about 5-7 minutes. In a
Grind together both meats, place in large           mixing bowl add the rice flour to the BBQ
container. Mix both meats with salt and             sauce and blend together.
pepper and garlic, 2 to 3 cloves, diced.
                                                    After well blended Baste the Lean pork
After mixing well, take a small pattie of meat,     tenderloin with this mixture and continue
fry and taste. Alter the spices if necessary,       doing so for about 15 Basting the Pork ever
then case.                                          2 min with the sauce. We hope you enjoy
                                                    this great pork recipe.
German Sausage Balls
                                                    Ham & Cheese Rolls
1 lb. lean ground pork
1/3 c. chopped onion                                2 packets thin sliced sandwich ham
1 tsp. ground sage                                  2 tsp paprika
1 tsp. marjoram                                     tbsp garlic powder
1/8 tsp. ground coriander                           2 tsp dill powder
1/2 tsp. ground allspice                            8 oz cream cheese
1/2 tsp. ground pepper                              4 Tbsp diced black olives
1/2 tsp. minced garlic
1/4 tsp. ground red pepper                          Mix spices and diced olives into cream
1/4 tsp. thyme                                      cheese
Whole pimento
Parsley                                             place one soup spoonful of mixture into
                                                    edge of a slice of ham.
Combine all ingredients except pimento and
parsley and mix well. Shape into one inch           Fold over and work cheese mixture along
balls and place on a tray one layer deep;           edge of ham, roll into tube.
freeze. Transfer, once frozen, to freezer
bags. Can be stored up to four months. To           Repeat until out of ham slices or cheese
serve, arrange on an unheated rack in a             mixture. Serve chilled.
shallow pan.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
106                                      Feasting For Fun

Ham & Cheese Strata                                 Be sure that your baking dish has a tinfoil
                                                    lining before you begin this last cooking
8 slices white bread, cut into cubes and            step.
toasted
4 oz. ham, or turkey ham, thinly sliced strips      Now preheat the oven to 325 degrees. Bake
2 oz. Cheddar cheese, shredded                      the Ham at 325 degrees for 50 minutes,
2 cups milk                                         brushing the glaze on every 9 minutes.
2 eggs
                                                    After 50 minutes re-glaze the ham and cook
Preheat oven to 350°F. Spray a 9-inch pie           for 7 minutes.
dish or casserole with olive oil spray.
                                                    Marinated Pork Loin
Arrange bread cubes in a single layer over
the bottom and up sides of dish; top evenly         whole boneless pork loin
with turkey-ham and sprinkle evenly with            Whole pineapple (or two cans)
cheese. In a small bowl beat together milk          cup brown sugar
and eggs and pour into dish.                        cup rum

Bake for 45 to 55 minutes (until strata is          Cut any outside fat off the loin (or have them
nicely puffed and lightly browned and when          do it for you). Peel and core the best whole
a knife, inserted in center, comes out clean).      pineapple you can find, cut it up and put it
                                                    into a blender. Add a cup of brown sugar,
Remove strata from oven and let stand 10            and 1/4 cup or so of Rum.
minutes before slicing into serving-sized
pieces.                                             Blend it all until the pineapple is puréed,
                                                    cover the pork loin with the mix (be sure to
Honey Glazed Ham                                    sue a non metallic pan, I usually cut the loin
                                                    in half and use the gallon Ziploc bags.
6 Pounds Lean Ham
1/2 Cup Of Fresh Scored Cloves                      Let it sit for a day or two. Cut the loin into
1/4 Cup Of Filtered Corn Syrup                      thick slices and grill. (Works good as a roast
10 Ounces Of Pure Honey                             too)
2/3 Stick Of Butter Or Margarine
1/4 Cup Of Sweet Dijon Mustard                      Mustard Glazed Ham
For the first step of this delicious home           1 large ready-to-cook smoked ham,
baked recipe, you will want to mix the pure         1 cup light brown sugar, packed
honey, filtered corn syrup, butter or               2 tablespoons corn syrup or Lyle's Golden
margarine and blend together.                       Syrup
                                                    2 tablespoons flour
Once these ingredients have been                    1/4 teaspoon cinnamon
thoroughly blended together you will now            1 tablespoon prepared Dijon or gourmet
need to cook them over the stove on low to          mustard,
medium heat.                                        1 tablespoon cider vinegar
                                                    2 tablespoons water
Be extra careful not to burn the ingredients,
as it can spoil the sweat taste of the honey.       Heat oven to 325°. Line a roasting pan with
                                                    foil. Wrap the ham in foil, keeping the ham
For the next step, you will want to score the       fat side up; place it in the baking pan.
fresh cloves, and then push them into the
ham.                                                Bake for 18 to 20 minutes per pound, or until
                                                    a meat thermometer or temperature probe
Then you must place the ham into a baking           registers about 145°.
dish and begin to baste it with the ready
prepared honey glaze that we just prepared.         Meanwhile make the glaze. In a medium



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                         107

saucepan, combine brown sugar, cinnamon,           with water or vegetable juice, and you will
flour, mustard, and vinegar.                       have your whole meal complete. Serves 4.

Stir over medium-low heat until smooth. Add        Pork Chops
water and bring to a simmer.
                                                   5 Lean Tenderloin Pork Chops
Simmer, stirring, for 1 minute.                    1/2 Cup Sweet Diced Onions
                                                   1/2 Cup All Natural Maple Syrup
Remove the foil from the ham and remove            2 Tablespoons Aged Cider Vinegar
excess fat.                                        2 Tablespoons Soy Sauce
                                                   2 Tablespoons Teriyaki Sauce
Score the ham all over the surface, creating       2 Fresh Squeezed Lemon Juice
a diamond pattern.                                 1 Pinch Of Garlic Salt
                                                   1 Pinch Of Table Salt
Return to the oven and continue baking to
about 155 to 160°, basting with the glaze          The first step to this mouth watering and
mixture frequently.                                delicious recipe is pull out a large size
                                                   baking dish.
Oven Baked Pork Chops
                                                   Now, in a medium size mixing bowl combine
Pork chops, as many as desired                     all of the ingredients, except the meat, and
Cream of chicken mushroom or cream of              blend them together thoroughly.
celery soup (about 1 can to 4 pork chops)
1/2 can milk                                       Once the everything is mixed, you may now
                                                   start pasting and coating the pork chops with
Put pork chops in casserole, then spread           sauce.
soup and milk over pork chops. Turn oven to
350 degrees and bake for 45 minutes. Soup          You will now want to preheat your oven to
will make its own gravy (cover casserole).         350 degrees.

Oven Baked Chops & Stuffing                        Place the prepared baking dish into the oven
                                                   and bake for 1 hour.
4 pork chops                                       Serve pork chops with rice or potatoes.
3cup soft bread cubes
2 tbsp. finely chopped onion                       Pork Fried Rice
1/4 melted butter
1 can of cream of mushroom soup                    1/2 cup green onion, sliced
1/4cup water                                       1/2 cup celery, diagonally sliced
1/4 tsp. poultry seasoning                         2 cups pork roast, diced
                                                   1 tablespoon fresh garlic, finely minced
Place pork chops in greased shallow baking         2 tablespoons oil
dish. (13 x 9 inches).                             3 cups cooked rice, cold
                                                   1 cup water chestnuts, canned, sliced
Mix together all other ingredients except the      1/8 teaspoon pepper
soup, and mound the stuffing mixture over          1/4 teaspoon salt (or hot salt)
each pork chop.                                    1 egg, slightly beaten
                                                   2-3 tablespoons soy sauce
Mix the soup with a 1/3 can of water and
pour over the pork chops.                          Sauté onions, celery, and pork in oil until
Cover dish with foil and bake in a 350             vegetables are tender crisp.
degree oven for 1 hour or until tender.

Hint: Put green beans or another favorite          Add rice and water chestnuts.
vegetable in one side of the dish and top




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
108                                          Feasting For Fun

Combine pepper, salt, egg and soy sauce.                2 tbsp. vegetable oil
Stir into rice mixture. Cook, stirring 2 to 3           1 tsp. thyme
minutes or until heated.                                1 tsp. oregano
                                                        1 tbsp. caraway seeds
Variations:                                             1 lg. garlic clove
1 Add cooked cocktail shrimp during last 5              1 tsp. coarse or Kosher salt
minutes of cooking.                                     4 1/2 lb. boneless pork loin

2 Stir in 1 small can or 1 cup fresh bean               Sauce:
sprouts during last 10 minutes of cooking.              1cup chicken broth
                                                        1/2cup water
3 Add 1 1/2 cups snow peas or sugar snap                1 tbsp. butter
peas; sauté with green onions.                          2 tbsp. flour
                                                        1/2cup scallion greens
4 1/8 cup finely minced fresh ginger added              1 tbsp. bourbon
and a tablespoon of lemon juice adds a
fresh new twist. Serve over cooked Thai                 Mix together oil and all herbs plus the salt.
noodles.                                                Rub onto the pork loin. Put in large roasting
                                                        pan, covered.
Pork Loin
                                                        Roast pork in middle of preheated oven at
1 3-4 Pound Tender Pork Loin                            350 degrees for 50 minutes to one hour.
4 Garlic Cloves Minced                                  Remove from oven and transfer to cutting
2 Cups Wine                                             board.
2 1/2 Tablespoons Fresh Lemon Juice
1/4 Cup Extra Virgin Olive Oil                          Let pork stand, covered with foil for 10
2 Large Onions, Sliced                                  minutes. Cut roast on the diagonal to serve.
2 Fresh Bay Leaves
1 Tablespoon Fresh Ground Thyme                         While roast is standing, add bourbon, broth
1/2 Teaspoon Fresh Ground Pepper + 1                    and water to pan juices and bring mixture to
Pinch Salt                                              a boil for 1 minute. Strain into bowl.

The first step to this wonderful dish is a              In saucepan, combine butter and flour, cook
great marinade.                                         for 3 minutes, whisking, add broth and whisk
                                                        until smooth. Add scallions. Serve sauce
Start by combining your favorite wine, lemon            with roast.
juice, extra virgin olive oil, sliced onions,
fresh bay leaves, ground thyme, salt and                Pork Marsala
pepper in a large mixing bowl.
                                                        1 Pound Tenderized Lean Pork Tenderloin
Stir ingredients until well blended. set aside.         1/3 Cup Plain Wheat Flour
Make several slits in Loin about 1 inch deep.           1 Cup Italian Marsala Dry Wine
For best results try to put as much marinade            1 Teaspoon Chopped Fresh Parsley
into the slits as possible with a spoon or              2 Cups Sliced Table Mushrooms
buster.                                                 2/4 Teaspoon Garlic Salt
                                                        2/4 Cup Extra Virgin Olive Oil
Now add the Pork Loin to the marinade and               2 Tablespoons Butter Or Margarine
let stand over night. Or at least 1 hour.               1/4 Teaspoon Fine Table Salt
Preheat your oven to 350 degrees.                       2/4 Teaspoon Fine Garlic Powder
                                                        1/2 Teaspoon Fresh Dried Oregano
Remove the Pork Loin from marinade and                  1 Teaspoon Chopped Fresh Garlic
place in a baking dish. Cook for 3-4 Hours.
Serve dish hot.                                         The first step to cooking this wonderful
                                                        recipe, is that you will need to mix the plain
Pork Loin & Bourbon Sauce                               wheat flour, fresh dried oregano, table salt,




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      109

garlic salt, and fresh garlic in a medium to          Sausage & Cheese Strata
large size mixing bowl.
                                                      1/2 lb. sausage meat
Now add the pork tenderloin, and mix until            8 slices homemade-type white bread, crusts
the meat is fully coated. Heat olive oil and          removed and the bread cut into 1/2-inch
margarine. Add pork in cooking pan until              cubes
brown. Add garlic, mushrooms and wine                 3/4 lb. Monterey Jack cheese, grated
now stir until it has all thickened.                  4 lg. eggs, beaten lightly
                                                      1 1/2cup milk
Pork Sausages                                         1/2 tsp. salt
                                                      1 tsp. Dijon-style mustard
12 Pounds Lean Pork Tenderloin                        A pinch of cayenne
15 Tablespoons Fine Onion Powder                      1/2 tsp. Worcestershire sauce
5 Tablespoons Table Salt                              3 tbsp. unsalted butter, melted and cooled
3 Tablespoon Ground Black Pepper
5 Teaspoons Thyme                                     In a skillet brown the sausage over
2 Teaspoons Fine Allspice                             moderately high heat, breaking it up with a
3 Teaspoons Ground Nutmeg                             fork, and with a slotted spoon transfer it to
2 Teaspoons Chili Powder                              paper towels to drain.
3 Teaspoons Brown sugar
2 Teaspoons Of Dried Bay Leaf                         Brush a 1-quart soufflé dish with some of the
3 Cups Iced Mineral Water                             fat remaining in the skillet. Arrange a third of
Cure for 12 Pounds Of Pork                            the bread cubes in the bottom of the dish
                                                      and sprinkle them with 1/3 of the cheese.
Grind the meat through a quarter inch plate.
Chill the pork. Mix iced mineral water and            Top the cheese with all the sausage; top the
cure. Mix the rest of the ingredients.                sausage with half the remaining bread.
                                                      Sprinkle half the remaining cheese over the
Once done combine the mix with the pork.              bread.
Now stuff the meat and seasoning mix into
35mm pig casings.                                     Top the strata with the remaining bread and
                                                      press the layers together slightly.
Hang sausage in smoker, and place heat at
135 degrees, leave open vents for 20                  In a bowl whisk together the eggs, milk, salt,
minutes. Increase to 175 degrees, and                 mustard, cayenne, and Worcestershire
smoke until done. Refrigerate links.                  sauce.

Quiche Lorraine                                       Pour the mixture over the strata and sprinkle
                                                      the top with the remaining cheese.
One 30cm pastry shell.
250ml cream.                                          Drizzle the top with the melted butter and
Three eggs.                                           chill, covered, for at least 1 hour or
Bacon.                                                overnight.
One onion.
Gruyere cheese (or mozzarella).                       Remove the strata from the refrigerator and
Salt and pepper.                                      let it stand at room temperature for 45
                                                      minutes.
Brown slightly sliced bacon and sliced onion
in a little butter, let it cool down and place in     Put the dish in a baking pan and add
pastry shell, add ground cheese, beat                 enough hot water to the pan to reach
vigorously eggs, cream, salt and pepper,              halfway up the sides of the dish.
pour in shell.
                                                      Bake the strata in a preheated 350 degree
                                                      oven for 1 hour to 1 1/2 hours, or until
Bake at 375°F for 40 minutes or until brown.
                                                      golden brown and set.



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
110                                        Feasting For Fun

Sausage Gravy and Biscuits
                                                      Stuffed Pork Tenderloin
Drop Biscuits:
2 cups biscuit mix                                    Impress your guests with this over-the-top
2/3 cup milk                                          rendition of stuffed pork loin. A symphony of
                                                      flavors fit for any feast.
Sausage Gravy:
1 pound bulk pork sausage                             Pork Loin Preparation:
1/4 cup butter                                        1 3-5 lb pork loin, trimmed
1/4 cup all-purpose flour                             Using a boning knife, cut the pork loin by
1 (12-ounce) can evaporated milk diluted              holding the knife at an angle, and in a spiral
with 12 ounces of water                               fashion "unroll" the meat by slicing thinly
                                                      lengthwise and continuously along the side.
Salt and freshly ground pepper to taste
For Drop Biscuits: Preheat oven to 425°F              You will be working your way to the center of
(220°C).                                              the loin and will be cutting one continuous
                                                      strip of meat until there is none left to cut.
In medium bowl, stir ingredients together             Cut as thinly as possible.
with a fork until just mixed.
                                                      If desired, use a meat pounder to make the
Drop 12 large spoonfuls or 18 smaller                 resulting pork roll into a thinner slab.
spoonfuls of biscuit dough about 1-inch
apart onto a greased baking sheet,
                                                      When done, the result will be a thin,
smoothing biscuits into a more rounded form
                                                      rectangular slab of pork which you will be
with the back of the spoon, if desired.
                                                      able to fill with stuffing and roll up jelly-roll
                                                      style.
Bake for about 12 to 15 minutes or until
golden brown. Serve warm.
                                                      Stuffing:
For Sausage Gravy: In 10-inch skillet cook            2 1/2 cups bread crumbs
sausage until well done.                              1/2 cup chopped fresh parsley
                                                      1/4 cup grated Parmesan cheese
Drain off excess fat.                                 3 tablespoons olive oil
                                                      1 tablespoon butter
Add butter and melt over medium-high heat;            4-5 cloves fresh garlic, minced
add flour and cook for 1 minute, stirring             1 onion, chopped finely
constantly.                                           1/4 teaspoon each salt and pepper
                                                      1/2 teaspoon paprika
Slowly pour in canned milk diluted with 12            1/3 teaspoon onion powder
ounces (1 can) water, stirring constantly.            3 tablespoons water (or as needed)
Bring to a boil, reduce heat and cook until           sage, garlic powder and other seasonings
thickened, stirring occasionally.                     (to sprinkle on roast)
                                                      1/2 finely chopped bell pepper (optional
Season to taste with salt and pepper, as              variation)
desired.                                              Wash the parsley well, pat dry and chop
                                                      finely.
Serve sausage gravy ladled over warm, split
biscuits.                                             Sauté chopped onion in butter 2 minutes,
                                                      add garlic and saute 2 minutes more. Add
Makes 6 servings gravy and 12 large or 18             parsley and leave for one more minute.
small biscuits.
                                                      Stir in bread crumbs and other seasonings,
You may substitute 3 cups milk for the                mixing well. Stir in enough water to make a
canned evaporated milk and 12 ounces of               coherent mass.
water.



                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                       111

Remove from heat and allow to cool 10-15              Mount the spit on its tripods so that the spit
minutes.                                              stands 1 foot off the ground, just to the side
                                                      of a long edge of the fire.
Spray or rub both sides of the pork loin with
a good quality olive oil.                             Lay two disposable aluminum roasting pans
                                                      or two sheets of heavy-duty foil under the
Sprinkle with salt, pepper, sage, garlic              pig to catch the drippings. Turn on the spit.
powder, onion powder and paprika. If
desired, season the inside of the roast with          Set an oven thermometer on an upturned
rosemary, basil and oregano.                          cinder block close to the pig.

Place the pork on a flat surface and pat the          The ambient temperature should stay
filling out spreading it over top (this will be       between 225 and 250. Add a layer of fresh
the inside) of the entire surface of the pork.        coals every 30 minutes, as needed;
Take on of the short ends and begin rolling           although you will likely use 20 pounds of
this edge toward the center, a little bit at a        coals, it’s a good idea to keep up to 60
time, continuing to roll up (jelly-roll style)        pounds on hand.
until the pork loin is log shaped, with a
stuffing spiral on each end.                          Roast the pig for about 2 hours, or until a
                                                      meat thermometer inserted in the thickest
Sprinkle the top with paprika and other               part of the shoulder and rear haunch
seasonings and set in a roasting pan.                 registers 145.

Set in a 400°F oven for 15 minutes. Reduce            Remove the spit from the heat and let the
heat to 325°F and roast until done, spraying          pig rest for 30 minutes.
every 30 minutes or so with olive oil spray.
Internal temperature should read 165°F.               Transfer the pig to a large work surface lined
                                                      with heavy-duty foil. Untie the pig from the
Suckling Pig                                          spit.

20-pound suckling pig                                 Discard the twine, peel off the skin, carve
10 crushed garlic cloves                              the meat, sprinkle with fleur de sel or sea
5 rosemary sprigs                                     salt and serve.
5 thyme sprigs.
                                                      Sweet And Sour Pork
sea salt
                                                      2 Pounds Sliced Lean Pork Tenderloin
On a nonflammable surface, such as brick,             2 Tablespoons Extra Virgin Olive Oil
cement or gravel, build a 6-by-2-foot                 1 Can Sliced Pineapple
hardwood log or charcoal fire.                        3/4 Cup Of Mineral Water
                                                      1/4 Cup Apple Vinegar
Rig a 20-pound suckling pig onto a spit fitted        1 Tablespoon Teriyaki Sauce
with a spit fork to grip the rear haunches.           1/4 Cup Packed Brown Sugar
                                                      1/2 Teaspoon Table Salt
Using a heavy-duty trussing needle and                2 Tablespoons Corn Syrup
twine, tie the pig to the spit behind the head        1 Large Diced Onion
and close to the tail.                                2 Sliced Green Peppers
                                                      2 Cups Boiled White Rice
Stuff the belly with 10 crushed garlic cloves,
5 rosemary sprigs and 5 thyme sprigs.                 Sliced up the seasoned lean pork tenderloin
                                                      into strips, and sauté in the extra virgin olive
                                                      oil on high until thoroughly cooked.
Using a small trussing needle and twine,
sew the belly shut. Brush the pig with olive
                                                      Once the meat is well cooked, add in the
oil.
                                                      rest of the fresh ingredients, and cook until


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
112                                       Feasting For Fun

the veggies are slightly browned. While you
are frying the aforementioned ingredients on         Once done, server together warm with red
a non stick wok, boil 2 cups of white rice.          wine.

                                                Rabbit

American Rabbit                                      2 tomatoes, diced up
                                                     1/2 tsp. thyme
1 rabbit, disjointed                                 2 lemon rind, grated
1 tsp. parsley                                       1/2 tsp. rosemary
1 tsp. rosemary                                      2 bay leaves
1 tsp. thyme
1 bay leaf                                           Soak rabbit overnight in wine. Pat dry and
2 peppercorns                                        brown in oil. Add onions, garlic, and broth.
1 garlic clove, minced                               Simmer for 30 minutes. Add tomatoes,
1/2 c. minced shallots                               rosemary, bay leaves, thyme, lemon. Put lid
2 c. corn                                            on and cook for 1/2 hour.
1 (#303) can tomatoes
1 c. minced black olives                             Baked Rabbit
2 tsp. chili powder
Salt and pepper to taste                             1 rabbit
2 c. yellow cornmeal                                 1 1/2 tsp. salt
1 egg yolk                                           1/8 tsp. pepper
                                                     1 1/2 c. onion slices
Place the rabbit, parsley, rosemary, thyme,          4 or 5 strips bacon
bay leaf, and peppercorns in a large
saucepan and add enough water to cover.              Rub salt and pepper on rabbit pieces; place
Bring to a boil and simmer for 30 minutes or         on large sheet of aluminum foil.
until the rabbit is tender.
                                                     Place onion slices on and around rabbit. Lay
Drain rabbit and reserve 1 cup liquid.               bacon strips over top of rabbit. Wrap loosely.
Remove rabbit from bones.
                                                     Bake at 350 degrees for about 1 1/2 hours
                                                     or until done and tender.
Saute the garlic and shallots in small
amount of fat in a skillet until tender, then        Baked Stuffed Rabbit
add the rabbit, corn, tomatoes, olives, chili
powder, salt, and pepper. Simmer for 20              3 or 4 average potatoes
minutes.                                             2 tbsp. butter
                                                     1 tsp. salt
Combine the cornmeal and egg yolk. Strain            1/2 tsp. pepper
the reserved liquid; add to cornmeal mixture         1 tsp. dried summer savory
and mix well.                                        1 c. finely chopped celery
                                                     1 rabbit
Stir into the rabbit mixture and spoon into a        2 lg. carrots, quartered
greased casserole. Bake at 325 degrees for           1 lb. bacon
40 minutes or until set. Yield 6 servings.           1 or 2 c. hot water

Al's Rabbit                                          For dressing, mash potatoes to make a pint,
                                                     season with butter, salt, pepper, savory and
1 rabbit                                             celery. Fill body of rabbit with this stuffing
2 c. red wine                                        and sew up.
2 onions
2 cloves garlic
1 c. chicken broth



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                     113

Place rabbit on rack of baking pan with legs            Cover and bake at 350 degrees for 45
folded under body and skewer in this                    minutes or until tender. Serve over wild rice.
position.
                                                        Crunchy Herbed Rabbit
Place quartered carrots beside it on the
racks.                                                  3 cup Corn Chex crushed to 1 c.
                                                        1/4 cupflour
Put pan in 400 degree oven and after first 10           1 1/2 tsp. salt
minutes pour 1 or 2 cups hot water over                 1 1/2 tsp. paprika
body, continue cooking until done.                      1/4 tsp. pepper
                                                        1/4 tsp. ground thyme
Shortly before done, remove bacon and let               1/4 tsp. ground basil
rabbit burn.                                            1 egg
                                                        1/4 cupmilk
BARBECUED RABBIT                                        1 cut up rabbit
                                                        1/2 cup butter
2 - 3 lb. frying rabbit, cut into serving
portions                                                Combine Chex crumbs, flour, salt, paprika,
1 1/2 tsp. salt                                         pepper, thyme and basil. Set aside. Beat
1/4 tsp. pepper                                         together egg and milk.
3/4 c. barbecue sauce
1/2 c. water                                            Dip rabbit in milk mixture. Roll in crumb
                                                        mixture. Brown well in butter. Cover.
Sprinkle moist pieces of rabbit with salt and           Cook over low heat 40 minutes or until
pepper. Place in shallow baking dish and                tender. Remove cover last 10-15 minutes of
brush generously with barbecue sauce.                   cooking for crisper crust.

Pour the water in the bottom of the dish,               Or Heat oven to 400 degrees. Melt butter in
cover and bake at 350 degrees for 45                    a shallow baking pan. Place rabbit in butter.
minutes.                                                Bake 25 minutes. Turn. Bake 15-20 minutes
                                                        longer or until golden brown and tender.
Remove the cover, turn the pieces and                   Yield 3-4 servings.
brush them well with barbecue sauce.
                                                        Country Style Rabbit
Bake uncovered for 30 minutes or until well
browned; brush occasionally with more                   1 young rabbit, cut up
sauce to keep moist.                                    1 onion, sliced paper thin
                                                        1 sprig of thyme
Cinnamon Rabbit                                         1 bay leaf
                                                        1/2 cupdry white wine
1 rabbit cut into pieces or 3 rabbit loins              Sliced mushrooms to taste
1/4 c. clarified butter                                 1/2 cupbutter or bacon fat
2 tbsp. bacon grease                                    1 carrot, sliced paper thin
1 tbsp. cinnamon                                        2 leaves rosemary
1 tbsp. nutmeg                                          1/2 cupchicken broth
2 tbsp. Horseradish                                     2 tbsp. Flour

Brown rabbit in butter and bacon grease.                Brown rabbit in small amount of butter, and
Place rabbit and drippings in baking dish.              transfer to baking dish. Add onion, carrot,
                                                        thyme, rosemary, and bay leaf to skillet in
Mix remaining ingredients with 1/2 cup water            which meat was browned, saute 1 to 2
and pour over rabbit. Salt and pepper to                minutes. Add broth and wine, stir and
taste.                                                  remove any bits of crusty flavor; pour sauce
                                                        over rabbit. Cover. Bake at 325 degrees in
                                                        oven for 1 hour or until rabbit is tender,



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
114                                      Feasting For Fun

transfer to hot serving dish. Add mushrooms          1/2 cupmilk
to sauce, simmer until done. Thicken sauce           1/4 cupred wine
with flour and 2 tablespoons butter. Serve
gravy with meat.                                     Season rabbit with salt, pepper and garlic.
                                                     Coat with flour and brown in small amount of
Fricasseed Rabbit                                    vegetable oil for about ten minutes in a
                                                     Dutch oven.
2 1/2 lb. rabbit (chicken can be substituted)
Garlic powder                                        Add can of soup, mushrooms and milk. Stir
Salt                                                 in wine.
Pepper
Flour                                                Cover and cook in oven at 350 degrees for
1 can cream of mushroom soup                         one hour.
1 can mushrooms




                                                Salmon

Baked Salmon                                         Creamy Salmon Pasta

1 tablespoon olive oil                               1 x can of Salmon.
1 small yellow chopped onion                         4 oz Smoked salmon, shredded.
1/2 teaspoon dried minced garlic                     2 tablespoons of Olive oil.
Salt and Pepper                                      1 can 2% evaporated milk.
1/2 cup herb seasoned bread crumbs                   2 tablespoons of Lemon juice.
2 tablespoons mayonnaise                             ¾ cup of Sliced leek, no dark green parts.
1 teaspoon mustard powder                            1 x Clove garlic, minced.
2 salmon fillets                                     4 teaspoons of Flour.
                                                     ¼ cup of Fresh dill, chopped.
Preheat the oven to 350 degrees F (175               1 teaspoon of Grated lemon rind.
degrees C).                                          12 oz Pasta.
Grease a baking sheet, and set aside.
Heat oil in a skillet over medium-high heat.         Cook the leek and garlic in a saucepan in
Sauté onion with dried garlic, salt and              olive oil, over a low heat, for about 10
pepper until tender.                                 minutes or until the leek is very soft.
                                                     Increase the heat to medium and stir in the
Transfer to a medium bowl, and mix with              flour.
bread crumbs, mustard powder and
mayonnaise.                                          Gradually whisk in milk. Cook for about 5
                                                     minutes or until thickened, stirring
If necessary, add more mayonnaise to                 continuously.
achieve a paste like consistency.
                                                     Drain canned salmon, flake salmon and add
Place salmon fillets onto the greased baking         to saucepan. Add the smoked salmon, dill,
sheet, and press the crumb mixture on the            lemon juice and rind. Heat through.
top so that it is about 1/4 inch thick.
                                                     Meanwhile cook the pasta and drain.
Bake for 10 minutes in the preheated oven,
until salmon is easily cut with a fork, then         Toss the pasta and sauce together and
broil for 5 minutes to crisp the top.                serve.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      115

Lemon Dill Salmon                                     Poached Salmon

4 six ounce salmon steaks, with 4 sheets of           1-5 oz salmon fillet.
aluminum foil.                                        1/2 cp half and half or milk
4 carrots, sliced.                                    1/2 t chives, basil OR dill
1 yellow squash, sliced thinly.                       Salt
¼ cup of lemon juice.
¼ cup of melted butter.                               Preheat oven to (350).
2 teaspoons of dried dill weed.
1 teaspoon of lemon pepper.                           Place salmon in shallow oven dish and pour
                                                      in milk so fish is half immersed. Sprinkle
Preheat your oven to 450°F (230°C).                   with herbs and salt.
Spray the aluminum foil with non-stick
cooking spray.                                        Bake 30 min, occasionally spooning some
Place each steak in the middle of each                milk over the salmon.
sheet of foil.
                                                      To check for doneness, cut into the center.
Place the slice of carrot around the salmon.
Top the salmon with slices of the squash.
                                                      When the fish is mostly pale pink, but still a
                                                      little bit darker pink in the center, serve.
Combine the other ingredients; then spoon
over top of the salmon steak and                      Salmon Spread
vegetables.
                                                      16 oz of canned red salmon, drained.
Bring up the sides of the foil and double fold        8 oz of low-fat cream cheese, softened.
to form a packet, leaving space for heat              2 tablespoons of onion, grated.
circulation inside.                                   2 tablespoons of liquid smoke flavoring.
                                                      2 tablespoons of lemon juice.
                                                      1 tablespoon of parsley, minced.
Cook for about 20 minutes. Serve.
                                                      Remove and the bones and skin from the
Lemon Garlic Salmon
                                                      drained salmon.

2 tablespoons of butter.                              Mix the salmon and cream cheese in a bowl
2 teaspoons of garlic, minced.                        and combine thoroughly.
1 teaspoons of lemon pepper.
2 six-ounce salmon fillets.
Lemon juice.                                          Add the onion, liquid smoke flavoring, lemon
                                                      juice and minced parsley.
Melt the 2 tablespoons of butter in a
suitably-sized skillet over medium-high heat.         Cover and refrigerate for at least 8 hours.
Stir in the 2 teaspoons of minced garlic.             Serve and desired.

Season the fillets of salmon on both sides            Seared Salmon
with the lemon pepper.
                                                      4 eight-ounce center-cut salmon fillets, skin
Place the fillets in a pan and cook until it          on.
flakes when tested with a fork.                       1 cup of water.
                                                      ½ cup of white wine vinegar.
                                                      ½ cup of brown sugar.
Make certain to flip the fillets midway               3 tablespoons of garlic, chopped finely.
through cooking to brown on each side.
                                                      1 tablespoon of vegetable oil.
                                                      ½ teaspoon of salt.
Sprinkle with lemon juice. Serve.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
116                                     Feasting For Fun

In a small saucepan, combine the water,            For steaks, smoke at 180° for 5 hours.
white wine vinegar, brown sugar, garlic and
salt. Allow to cool.                               Salmon with Wine

Place the salmon in the marinade and allow         1 ½ lb of salmon fillets.
to rest at room temperature for about 30           1 garlic clove, crushed and minced.
minutes.                                           ½ cup of dry white wine.
                                                   6 tablespoons of butter.
Heat the vegetable oil in a large non-stick        2 tablespoons of bacon drippings.
skillet for 30 seconds over medium heat.           2 tablespoons of lemon juice.
                                                   1 teaspoon of whole tarragon.
Remove the salmon from the marinade and            ½ teaspoon of oregano leaves.
place in the hot skillet, with the skin side       ½ teaspoon of thyme leaves.
down.                                              Rice, to serve with.

Raise the heat to medium-high and cook for         Trim the salmon fillets to 1½ inch pieces.
about 3 minutes, lifting salmon with a             Using a suitably sized frying pan, slowly
spatula to loosen it from the pan.                 cook enough bacon, to provide 2
                                                   tablespoons of drippings.
Reduce heat to medium; then cover and
cook for about another 4 minutes, until the        Remove the bacon (only the drippings are
salmon has just cooked through. Serve.             needed for this recipe). Sauté the fish in the
                                                   drippings over a medium heat, turning
Smoked Salmon                                      gently.

                                                   Remove to a baking dish and keep warm.
5 lbs of salmon.
4 gallons of water.
1 ½ cups of brown sugar.                           Deglaze the pan with some of the wine and
1 cup of lemon juice.                              scrape the residue from the pan over the
1 teaspoon of freshly ground black pepper.         fish.
5 bay leaves.
                                                   In a saucepan, melt the butter and add the
Combine the ingredients in large crock pot.        crushed garlic, tarragon, oregano and
Mix thoroughly. The salmon should be fully         thyme.
submersed during the brining process.
                                                   Cook, over a low-to-medium heat, for about
A whole fish weighing 3-5 lbs should be            3 minutes; stirring occasionally.
brined for about 24 hours.
                                                   Remove from the heat and add the lemon
Three-inch thick steaks should be brined for       juice and white wine.
about 12 hours.
                                                   Pour this sauce over top of the salmon.
Remove the salmon from the brine and
wash; then hand dry.                               Bake at 400°F for about 10-12 minutes.

                                                   Serve over rice, spooning pan juices over
For a whole fish, smoke for 8 hours at 180°.       top.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      117


                                          Sandwiches

All-American Cheese Burger
                                                     Serve immediately.
1 large egg
1 pound ground beef                                      Amelia's Italian Pork Pita Pockets
3 teaspoons breadcrumbs
2 teaspoons onion powder                             8 thin boneless pork chops, about 2 ounces
2 teaspoons Worcestershire Sauce                     each
1 teaspoon garlic powder                             2 green bell peppers, each cut into 8
Salt and pepper to taste                             lengthwise strips
4 cheese slices                                      2 portabello mushrooms, cut into 8 slices
4 hamburger buns                                     1 large red onion, cut into 8 wedges,
                                                     separated
In a large bowl combine ground beef,                 2 tablespoons balsamic vinegar
breadcrumbs, egg, onion powder, garlic               1 tablespoon olive oil
powder, Worcestershire sauce, salt and               1/2 teaspoon Italian seasoning
pepper and mix.                                      2 teaspoons crushed red pepper flakes
                                                     1 teaspoon fennel seed
Divide the mixture into quarters and shape           8 pita pocket bread halves
into patties.                                        4 slices (1 ounce each) low-fat, part skim
                                                     mozzarella cheese, cut in half
Heat the grill to medium heat.
                                                     Heat oven to broil.
Grill burgers for 6 to 8 minutes on each side.
Add cheese and toast buns.                           Coat a large baking pan with cooking spray.
                                                     Arrange pork chops and vegetables in a
Serve with an assortment of toppings and             single layer on baking pan
condiments.                                          .
                                                     In a small bowl, combine vinegar, oil, Italian
American Grilled Cheese                              seasoning, red pepper flakes and fennel
                                                     seed.
4 tablespoons (1/2 stick) butter, softened
8 slices hearty white bread                          Brush mixture on both sides of pork.
8 slices (1/4 pound) American cheese
16 slices crisp, cooked bacon                        Broil 5 to 6 inches from heat for about 6 to
8 slices (1/4 pound) Colby cheese                    10 minutes, or until pork is browned and
                                                     vegetables are crisp-tender.
Spread butter evenly on one side of each
piece of bread.                                      Remove from oven; divide pork and
                                                     vegetables among pita pocket breads. Add 1
Distribute American cheese slices and                slice of cheese to each sandwich.
bacon equally over 4 slices of bread on the
side without butter.                                 Backyard Barbeque Burgers

Place Colby cheese slices over the bacon,            4 lean hamburger patties
and top with the remaining slices of bread,          2 large vidalia onions, sliced 1/2-inch thick
butter-side out.                                     1/8 teaspoon salt
                                                     1/8 teaspoon ground black pepper
Preheat a large skillet or griddle over              8 slices American cheese
medium heat.                                         4 burger buns
                                                     2 tomatoes, sliced 1/4-inch thick
Cook sandwiches, in batches if necessary,            2 tablespoons barbecue sauce
for 2 to 3 minutes per side, or until golden
and the cheeses are melted.                          Preheat grill.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
118                                        Feasting For Fun

                                                      Place cheese slices over dough. Sprinkle
Place burgers and onion slices on grill.              with bacon and onions.

Season with salt and pepper. Cook about 6             Blend celery salt, milk and eggs; pour over
minutes per side or until burgers are cooked          bacon and onion.
thoroughly and the onions are soft and                Separate remaining crescent dough into
starting to brown.                                    triangles; arrange triangles over bacon-egg
                                                      mixture; do not seal.
Place 2 slices of cheese on each burger
patty and cook 1 more minute to melt                  Bake at 375 degrees F. for 30 to 35 minutes
cheese.                                               or until golden brown and filling is set. 4
                                                      servings.
Serve burgers on buns with tomato slices
and barbecue sauce.                                   TIP: To make ahead, prepare, cover and
                                                      refrigerate up to 2 hours; bake as directed.
Baked Beans Queso-Dillas                              To reheat, cover loosely with foil; heat at
                                                      375 degrees F. for 15 to 18 minutes.
12 (6 inch) flour tortillas
3 cups shredded Cheddar cheese                        Bacon 'n' Egg Salad Sandwiches
1 small white onion, diced
1 green pepper, diced                                 12 hard cooked eggs, chopped
1 (28ounce) can Baked Beans                           1/2 cup mayonnaise
1 cup prepared salsa                                  1 small onion, chopped
1/2 cup sour cream                                    1 small sweet pickle, diced
                                                      1 tablespoon prepared mustard
Lay out 6 of the tortillas and sprinkle with          2 teaspoons sweet pickle juice
cheese, onions, peppers and baked beans.              1 1/2 teaspoons salt
Add another layer of cheese and top with              1 teaspoon minced fresh parsley
remaining tortillas.                                  1/4 teaspoon pepper
                                                      1/4 teaspoon Italian seasoning
Cook on warm grill for three minutes on               1/4 teaspoon dried oregano
each side or until warm throughout.                   1/8 teaspoon garlic powder
Serve with sour cream and salsa.                      1/8 teaspoon chili powder
                                                      1/8 teaspoon paprika
Bacon & Eggs Crescent Sandwich                        5 bacon strips, cooked and crumbled
                                                      Lettuce Leaves
8 oz. can Pillsbury Refrigerated Quick                8 sandwich rolls, split
Crescent Dinner Rolls
4 oz. (4 slices) Kraft sharp natural Cheddar          In a bowl, combine the first 14 ingredients;
or American cheese                                    mix well.
1/2 lb. (8 slice) bacon, fried, drained and           Cover and refrigerate for at least 1 hour.
crumbled
1 tbsp. chopped onion or 1/2 tsp. instant             Just before serving, stir in the bacon.
minced onion
1/2 tsp. celery salt                                  Place a lettuce leaf and about 1/2 cup egg
1/2cup milk                                           salad on each roll.
2 eggs
                                                      Beef Steak Wrap
Heat oven to 375 degrees F. Separate
crescent dough into 4 large rectangles.               1 (1 1/2-pound) flank steak
                                                      1/2 cup roasted garlic Teriyaki sauce
Place 2 rectangles in un-greased 8 or 9 inch          12 (10-inch) flour tortillas
square pan; press over bottom and 1/2 inch            2 cups shredded napa cabbage or lettuce
up sides to form crust, sealing perforations.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     119

Make 1/4-inch-deep cuts on both sides of            Place mini-burgers in a preheated skillet and
steak, about 1 inch apart in a diamond              sprinkle with onion salt and pepper. Cook for
pattern, with a sharp knife.                        2 to 3 minutes, and turn.

Combine steak and teriyaki sauce in a               Bake biscuits according to package
heavy-duty zip-top plastic bag; seal and turn       directions.
to coat. Chill 2 hours.                             Remove from oven, let cool down before
                                                    cutting them in half.
Remove steak from marinade, reserving
marinade. Bring reserved marinade to a boil         Place a hamburger in each biscuit, serve
in a small saucepan.                                with French fries and condiments.

Grill steak, covered with grill lid, over           Black Olive Hamburgers
medium-high heat (350* to 400*F / 175* to
205*C) 7 minutes on each side or to desired         1 1/2 pounds ground beef
degree of doneness, basting with reserved           1/4 cup chopped black olives
marinade.                                           1/4 cup onion, chopped
                                                    1/4 cup evaporated milk
Wrap tortillas in aluminum foil, and place on       1 teaspoon salt
hot grill 10 minutes or until thoroughly            1 teaspoon Worcestershire sauce
heated.                                             1/4 teaspoon pepper
                                                    6 hamburger buns
Cut steak across grain into thin slices, and        1 tomato, sliced
place evenly down center of tortillas; top          1/2 pound lettuce
with cabbage. Roll up, and serve
immediately.                                        Preheat barbecue grill.

Biscuit Burgers and Fries                           In a large bowl mix together ground beef,
                                                    chopped black olives, chopped onion,
1 (16-ounce) package frozen shoestring              evaporated milk, salt, Worcestershire sauce,
potatoes                                            and pepper.
1/2 cup cornstarch
1 teaspoon salt                                     Shape into 6 patties, each about 3/4'' thick.
1 pound extra-lean ground beef
1 pinch onion salt                                  Grill 4-inches from the heat, turning once,
1 pinch pepper                                      until done, about 10 to 15 minutes.
1 (7-ounce) package refrigerated biscuits
                                                    Serve with hamburger buns, sliced tomato,
Preheat oven to 400°F (205°C).                      lettuce, or other condiments of your choice.

Place potatoes in a large plastic bag, add          Blue Cheese Burgers
cornstarch and salt, seal top of bag and
shake vigorously.                                   2 tablespoon plain yogurt
                                                    2 tablespoons crumbled blue cheese
Spread coated potatoes on a nonstick                1 tablespoon mayonnaise or salad dressing
cookie sheet and bake for 15 minutes.               1 teaspoon Dijon-style mustard
                                                    1 1/2 pounds lean ground beef
Form ground beef into 2-inch balls. Place a         3 green onion, thinly sliced
sheet of waxed paper on working surface             1/4 cup chopped green bell pepper
and arrange meat balls.                             Salt and freshly ground pepper to taste
                                                    6 kaiser rolls, split
Lay another sheet of waxed paper over the
meatballs and press to flatten.                     For sauce, in a small bowl stir together
                                                    yogurt, blue cheese, mayonnaise or salad
                                                    dressing, and mustard.



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
120                                       Feasting For Fun

                                                     1/2 teaspoon chili powder
Cover and chill until serving time.                  1 tablespoon chopped green onion
                                                     6 hamburger patties, cooked and held warm
Crumble ground beef into a large bowl. Add           6 hamburger buns, split and toasted
green onions, bell pepper, salt and pepper;          1/2 head shredded lettuce
mix well.                                            1 diced red pepper

Shape mixture into six 3/4-inch-thick patties.       Combine Welsh rarebit, chili powder and
Grill patties on an uncovered grill directly         green onion.
over medium coals for 14 to 18 minutes or
until meat in no longer pink, turning once.          Place hamburgers on bottom halves of
                                                     buns.
To serve, toast cut sides of kaiser rolls on
the grill. Serve patties in toasted rolls            Top with Welsh rarebit mixture. Garnish with
                                                     lettuce and bell pepper. Cover with tops of
Top patties with sauce.                              buns.

Brats in a Hot Tub                                   Caesar Sandwich

2 tablespoons butter                                 3/4 pound cooked Peppered Pork Roast,
1 large yellow onion, thinly sliced                  thinly sliced
1 (11 x 9 x 2 3/8-inch) aluminum foil baking         3 cups chopped romaine lettuce
pan                                                  1/2 cup creamy Caesar salad dressing
2 to 3 (12-ounce) bottles beer                       1/4 cup grated Parmesan cheese
1 to 2 packages fresh bratwurst                      1 (8 to10 inch) round loaf focaccia

Hoagie or hot dog rolls                              Toss lettuce with dressing and cheese, set
Your favorite condiments                             aside.

Melt butter in a large skillet, add sliced           Slice focaccia horizontally; cut into 4
onions and cook over low heat, uncovered,            wedges.
until onions are caramelized and golden in
color. (Don't rush this process or the sugar         Layer pork and then lettuce on focaccia
in the onions will burn giving them a bitter         bottoms.
taste.
                                                     Place focaccia tops over lettuce.
To save time, this step can be done the day
before, storing the caramelized onions in the        Cheese & Tuna Sandwich
refrigerator until ready to use.)
Prepare grill.                                       1 can (6 1/2 oz.) tuna, drained
                                                     1/2cup chopped onion
Place aluminum pan on one side of grill and          3/4cup shredded cheese
add the caramelized onions and beer; bring           1 can cream of mushroom soup
to a simmer.                                         1/4 tsp. BLAIR onion salt
                                                     1 can (8 oz.) Pillsbury quick crescent or
Meanwhile, grill the brats until golden brown        Italian flavor dinner rolls
then place in the hot tub.                           1/2cup milk
                                                      paprika for garnish
Serve brats on buns with your favorite
condiments.                                          Preheat oven to 375 degrees. In small bowl
                                                     add tuna, onion, 1/2 cup shredded cheese
Burgers Con Queso                                    (reserve 1/4 cup cheese for sauce).

1 (10-ounce) package Welsh Rarebit,                  Add 5 tablespoons soup to bowl; separate
prepared according to package directions             dough into 8 triangles. Place 2 tablespoons



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                        121

of tuna mixture on wide end of each dough              Place chicken breast halves between two
triangle.                                              pieces of wax paper; pound gently to 1/4-
                                                       inch thickness.
Roll up starting at shortest side of each
triangle and roll to opposite point. Heat              Brush each side of chicken with vegetable
remaining soup, cheese and onion salt.                 oil; season with salt and pepper.

Pour soup mixture into un-greased 8 or 9               Grill or broil for 2 to 3 minutes per side, until
inch square pan. Place crescents over soup.            cooked throughout.

Bake at 375 degrees for 25 to 30 minutes.              Assemble sandwich by opening bread and
                                                       drizzling each half with olive oil. Spread 1/2
Chicken Muffulettas                                    cup Olive Spread on bottom of each
                                                       sandwich; top with grilled chicken and one
4 chicken breast halves, boneless and                  slice of Swiss and one slice provolone
skinless                                               cheese.
2 tablespoons vegetable oil
1 teaspoon salt                                        Chicken Salad Panini
1/2 teaspoon black pepper
4 pieces French sourdough bread, about 6               2 1/2 cups chopped cooked chicken breast
inches each, sliced lengthwise                         1/4 cup light mayonnaise
2 tablespoons olive oil                                2 tablespoons bacon bits
4 slices Swiss cheese                                  2 tablespoons thin green onion slices
4 slices provolone cheese                              2 tablespoons light ranch salad dressing
2 cups Olive Spread                                    8 slices multigrain bread
                                                       1 tomato, cut into 8 thin slices
Olive Spread:                                          4 slices reduced fat sharp cheddar cheese
1/2 cup roasted red peppers                            slices
1 1/2 cups bottled pickled vegetables,
drained                                                Mix chicken, mayonnaise, bacon, onion and
1/4 cup pitted Kalamata olives, drained                dressing; spread onto 4 bread slices.
1/2 cup pimento stuffed green olives,
drained                                                Top with tomatoes, cheese and remaining
1 jar (1/2 cup) artichoke hearts, drained              bread.
2 tablespoons capers
2 tablespoons parsley                                  Cook in preheated grill pan or skillet sprayed
1 clove garlic                                         with cooking spray on medium heat until
1 teaspoon Italian seasoning                           golden brown.
1/4 teaspoon black pepper
1 tablespoon olive oil                                 Chicken-Avocado Sandwich Wrap

In food processor, place Olive Spread                  1/2 cup balsamic vinegar
ingredients: roasted red peppers, pickled              1/3 cup olive oil
vegetables, Kalamata olives, green olives,             1 tablespoon sugar
artichoke hearts, capers, parsley, garlic,             1 garlic clove, pressed
Italian seasoning, black pepper and olive oil.         1/2 teaspoon salt
                                                       1/4 teaspoon pepper
Chop by pulsing until consistency of                   6 boneless, skinless chicken breasts
coleslaw.                                              1 large green bell pepper, quartered
                                                       1 large red bell pepper, quartered
Marinate for at least 30 minutes at room               1 large purple onion, cut into
temperature.                                           3/4-inch-thick slices
                                                       2 large avocados, peeled and sliced
Prepare gas or charcoal grill, or preheat              8 (10-inch) flour tortillas
broiler.                                               Avocado Mayonnaise



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
122                                      Feasting For Fun

Whisk together first 6 ingredients.                 Separate crescent rolls into 4 rectangles per
                                                    each package. Pinch the diagonal scoring to
Place chicken breasts in a heavy-duty zip-          join wedges together.
top plastic bag; pour half of vinegar mixture
over chicken.                                       Place 1/2 cup chicken mixture onto center of
                                                    each crescent, pulling up long ends to meet
Place bell pepper, onion, and avocado in a          over filling in the middle.
heavy-duty zip-top plastic bag; pour
remaining vinegar mixture over vegetables.          Pinch edges to seal. Pull the two corners up
                                                    a bit as you pinch the edges to make
Seal bags, and chill at least 1 hour, tossing       extensions that you can "tie" to give the
occasionally.                                       suggestion of a package or bundle.
Remove chicken and vegetables from                  Place each bundle on an un-greased baking
marinades, discarding marinades.                    sheet, leaving 2 inches between them.

Grill chicken and vegetables, covered with          Brush the bundles with remaining butter,
grill lid, over medium-high heat (350* to           which has been melted, and sprinkle with
400*F / 175* to 205*C) 20 minutes or until          crushed croutons.
chicken is done, turning once.
                                                    Bake 20 to 25 minutes or until done.
Remove vegetables from grill when done.
Cool; cut chicken and vegetables into strips.       Chicken Quesadillas
Spread tortillas with Avocado Mayonnaise.
                                                    1 deli-roasted whole chicken, de-boned and
Place chicken and vegetables on tortillas;          shredded
roll up. Cut in half diagonally.                    8 ounces Monterey Jack or cheddar cheese
                                                    (or a combination of both), shredded
Chicken Crescent Bundles                            1/2 cup chopped red onion
                                                    4 green onions, chopped
6 tablespoons butter, divided                       2 ripe tomatoes, seeded and chopped
1 cup chopped mushrooms                             1/2 cup fresh cilantro leaves, packed
6 ounces Neufchatel cheese, softened                1 to 2 fresh jalapeno peppers, seeded, de-
4 cups cooked and cubed chicken breast              ribbed and chopped
2 tablespoons chopped onion                         Juice of 1 fresh lime
2 tablespoons chopped pimiento                      Salt and freshly ground black pepper to
1/2 teaspoon salt                                   taste
1/4 teaspoon pepper                                 8 (10-inch) flour or whole wheat tortillas
Approximately 4 tablespoons milk                    Softened butter
2 (8-ounce) packages refrigerated crescent          Sour cream for accompaniment
rolls                                               Commercial salsa for accompaniment (or
1 1/2 cups seasoned croutons, crushed               Pico de Gallo)

Preheat oven to 350*F (175*C).                      In a bowl combine the de-boned and
                                                    shredded chicken, cheese(s), red onion,
Melt 2 tablespoons butter in skillet. Sauté         green onion, tomatoes, cilantro, jalapeno
mushrooms until tender and liquid has               peppers and fresh lime. Season to taste with
mostly evaporated.                                  salt and pepper.

Blend softened cream cheese, sautéed                To assemble and cook a quesadilla, spread
mushrooms, cubed chicken, onion, pimiento,          or brush the softened butter on one side of
salt and pepper together in medium bowl.            two tortillas. Place one tortilla butter-side
Add just enough milk needed to make a stiff         down in a medium-heated 10-inch or larger
but manageable mixture.                             skillet.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                     123

Spread 1/4 of the chicken mixture on top of           1/2 cup crumbled blue cheese
the tortilla and top with the remaining tortilla,     Salt & freshly ground pepper to taste
butter-side up.                                       2 cups shredded romaine lettuce
                                                      four 7-inch pita rounds, halved crosswise
Cook until the bottom tortilla is nice and            1 hard-boiled large egg, minced
golden brown, using a pancake turner,
carefully turn the quesadilla over and cook           In blender puree together mustard, vinegar,
until nicely golden brown.                            olive oil, salt and pepper to taste, until
                                                      emulsified.
Repeat process 3 more times with remaining
tortillas and chicken mixture.                        Pour into bowl. Add avocado, chicken,
                                                      tomato, bacon, cheese, salt and pepper;
To serve, cut each quesadilla into 8 wedges           toss lightly.
and serve with a dollop of sour cream and
salsa on the side.                                    Divide romaine among pita halves. Spoon
                                                      chicken mixture into pita halves and sprinkle
         Classic Reuben Sandwich                      with minced egg.

1/2 cup sour cream                                    Cobb Sandwiches
2 tablespoons chili sauce
1 teaspoon prepared horseradish                       12 strips bacon (about 3/4 pound total)
1/4 teaspoon salt                                     8 slices firm white sandwich bread
8 slices rye bread                                    1/2 cup chunky blue-cheese salad dressing
1/2 cup well-drained sauerkraut*                      1/2 pound cooked turkey breast, thinly sliced
8 slices cooked corned beef                           1/2 large ripe Haas avocado, pitted, peeled
8 slices Swiss cheese                                 and cut into 12 slices
Butter, softened for spreading                        1 large ripe tomato, cut into 8 thin slices
                                                      4 medium leaves crisp lettuce, such as
For the dressing combine sour cream, chili            romaine
sauce, horseradish and salt; blend until
smooth.                                               Preheat broiler.

Spread dressing on each slice of bread.               Meanwhile, lay the bacon strips in a large
                                                      skillet. Set the skillet over medium heat and
Spread about 2 tablespoons of sauerkraut              cook, turning the bacon once or twice, until
onto 4 slices of bread.                               the strips are crisp, about 8 minutes. Drain
                                                      on paper towels.
Top each with 2 slices corned beef, 2 slices
Swiss cheese and cover with the remaining             Toast the bread on one side only.
4 slices bread.
                                                      While the bread slices are still warm, spread
Butter both sides of each sandwich.                   the dressing to the edges of the un-toasted
                                                      side of each slice, dividing it evenly and
Heat a griddle or skillet and cook on both            using it all.
sides until lightly browned and cheese is
melted. Serve immediately.                            Arrange the turkey over the dressing on 4
                                                      slices of the bread.
Cobb Salad Pitas
                                                      Lay the avocado over the turkey.
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar                         Lay the warm bacon strips over the
3 tablespoons olive oil                               avocado, dividing them evenly.
1 small avocado, peeled and chopped
2 1/2 cups diced cooked chicken                       Top the bacon with the tomato slices.
1 medium tomato, chopped
4 slices bacon, cooked crisp and crumbled


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
124                                       Feasting For Fun

Top the tomato slices with the lettuce               1 pound chopped cooked corned beef
leaves.                                              4 hamburger buns

Set the remaining 4 bread slices atop the            In a medium skillet combine ketchup, water,
lettuce, dressing side down, and press firmly        cider vinegar, Worcestershire sauce, chili
with the palm of your hand to flatten slightly.      powder, and pepper.
With a sharp knife, cut the sandwiches in
half on the diagonal and serve immediately.          Bring mixture just to the boiling point; add
                                                     corned beef.
Cordon Bleu Wrap
                                                     Reduce heat to low and simmer for 15 to 20
1 6/8 oz boneless, skinless breast of chicken        minutes, stirring frequently, or until most of
2 12" thin flour tortilla wraps                      the liquid is absorbed.
2 oz whipped cream cheese
4 thin slices baby Swiss cheese                      Serve over split and toasted hamburger
2 thin slices ham                                    buns.
2 oz olive oil
2 tablespoons store bought pesto                     Creamy Egg Salad Sandwiches
2 tablespoons butter
salt and pepper, to taste                            1 (3 ounce) package cream cheese,
                                                     softened
Butterfly chicken breast and marinate in the         2 tablespoons butter or margarine, softened
olive oil and pesto 30 minutes. Season with          1 tablespoon mayonnaise
salt and pepper, to suit your taste.                 1 teaspoon finely chopped onion
                                                     1 teaspoon sugar
Sauté chicken in olive oil and butter on             1/2 teaspoon prepared horseradish
medium-high heat until done (about 8-10              1/2 teaspoon lemon juice
minutes).                                            1/4 teaspoon salt
                                                     1/8 teaspoon pepper
                                                     1 dash garlic powder
Remove from heat, and slice the cooked
chicken into thin strips, then return to sauté       6 hard-cooked eggs, chopped
pan. Don't cook any further (unless the              8 slices rye bread
chicken is not done).
                                                     In a medium bowl, combine the first 10
                                                     ingredients until smooth.
Microwave flour tortillas for 10 seconds
each. Spread store bought cream cheese               Stir in eggs. Chill for 1 hour. Spread 1/2 cup
over 1 side of entire flour tortilla, microwave      onto four slices of bread. Cover with
the ham for 10 seconds, then arrange slices          remaining bread.
of ham on the flour tortillas.
                                                      Cuban Sandwich
Top off with the Swiss, layer in the sliced
chicken, dribble some of the olive oil and           1 Cuban * or submarine roll
pesto that was used in the cooking process           1 teaspoon prepared mustard
and roll the wrap up, tuck in the ends if            1 ounce thinly sliced roast pork
desired, microwave for another 20-30                 1 slice Swiss cheese
seconds.                                             1 ounce thinly sliced ham
                                                     1 pickle (dill or bread & butter), sliced
Corned Beef & BBQ Sandwich
                                                     For each sandwich, split roll in half
1/2 cup tomato ketchup                               lengthwise; spread roll halves with mustard.
1/2 cup water                                        Layer sandwich with roast pork, Swiss
1 tablespoon cider vinegar                           cheese and ham; add sliced pickles and
1 1/2 teaspoons Worcestershire sauce                 close sandwich.
1 teaspoon chili powder
1/8 teaspoon ground black pepper


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      125

Lightly butter outside surface of roll and grill      To assemble, spread butter over 1 side of
on a hot griddle until lightly toasted and            each bread slice. Cover 15 slices with the
cheese is melted.                                     cucumbers, dividing evenly.

Or place buttered sandwich on baking pan in           Close sandwiches, butter side down. Trim
400 degrees F. oven for 8-10 minutes, until           crusts. Cut into 36 rectangles.
lightly toasted.
                                                      Arrange on platter, garnished with
Cucumber Sandwiches                                   watercress leaves, if desired.

1 large cucumber                                      Curried Chicken Salad Sandwiches
1 (3-ounce) package cream cheese,
softened                                              2 cups chicken stock
2 to 3 teaspoons prepared horseradish                 2 1/2 pounds chicken breasts, washed well
1/2 teaspoon salt                                     3 tablespoons salt
1/4 teaspoon of onion powder                          3/4 cup sour cream
Butter, softened                                      1/3 cup plain yogurt
Fresh white or whole wheat bread, crusts              5 teaspoons curry powder
trimmed                                               1 1/2 teaspoons granulated sugar
                                                      1 teaspoon honey
Peel the cucumber, seed and chop finely.              2 teaspoons finely grated fresh ginger
Set aside.                                            3 tablespoons fresh lime juice
                                                      1/2 teaspoon cayenne pepper
Mix together the cream cheese, horseradish,           1 1/2 teaspoons salt
salt and onion powder; fold in chopped                1 medium red onion, peeled and finely diced
cucumber.                                             1 ripe mango, peeled and finely diced
                                                      1/4 cup currants
Spread cucumber filling onto buttered bread           1 loaf thin white sandwich bread
and top with another buttered slice of bread.         1/2 cup salted roasted cashews, ground fine
                                                      in a food processor
Cut on the diagonal two ways to form 4                1/4 cup fresh cilantro leaves, washed well
triangle-shaped sandwiches.
                                                      Combine the two cups of stock with four
Or, if desired, use cookie cutters to cut-out         cups of water and the 3 tablespoons salt in a
sandwich shapes.                                      large heavy-bottomed pot.

Cucumber Tea Sandwiches                               Bring to a simmer, stirring the salt to
                                                      dissolve, and add the chicken breasts.
1 large English cucumber, peeled, sliced
paper thin                                            Cover and bring to a simmer; cook for 10
1/2 teaspoon salt                                     minutes, then turn off heat and allow to sit in
2 tablespoons white vinegar                           pot for an additional 20 minutes.
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon                         Transfer to a plate and, after 10 minutes,
1/4 cup minced fresh chervil                          remove meat from the bones and chop into
30 thin slices whole-wheat bread, enough to           small pieces.
make 72 (2 x 4-inch) rectangles
Watercress leaves, optional                           While chicken is cooling, whisk together
                                                      sour cream, yogurt, curry powder, sugar,
Put cucumber slices in large bowl. Sprinkle           honey, ginger, lime juice, cayenne and salt.
with the salt and vinegar.
Toss to mix well. Let stand 1 hour. Drain             Reserve 1/4 cup of this mixture. Fold in
well in colander.                                     onion, mango, and currants into the larger
                                                      amount of sauce. Fold in cooled chicken.
Combine the butter, tarragon and chervil.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
126                                      Feasting For Fun

Spread chicken salad between two pieces of          To assemble, evenly layer bottom bread half
bread, cut the crusts off, then cut into 4          with 1/2 of lettuce and remaining
squares or rectangles.                              ingredients. Top with remaining lettuce
                                                    leaves and bread half.
Spread a small amount of the reserved
sauce onto two edges of the sandwiches.             Secure with toothpicks. Cut into wedges.
Dip one side into the cashews and the other
side into the cilantro.                             German-Style Ham Sandwich

Repeat with the remaining chicken salad.            6 slices (6 ounces) Westphalian or Black
Serve immediately or cover and refrigerate.         Forest ham, thinly sliced
                                                    1/4 cup apple butter*
Egg Salad Sandwiches                                1 tablespoon stone-ground mustard
                                                    2 Kaiser rolls, split
8 hard-cooked eggs, diced                           4 ounces sliced Emmental or other Swiss
1 cup mayonnaise                                    cheese
1/4 cup dried onion flakes                          1 small cucumber, very thinly sliced
1/2 teaspoon salt                                   Bibb or Boston lettuce leaves
1 teaspoon mustard powder
1/4 teaspoon garlic powder                          In a small bowl, stir together apple butter
1/4 teaspoon black pepper                           and mustard. Spread apple butter mixture
1 teaspoon dill weed                                on cut surfaces of Kaiser rolls.
8 slices white bread
                                                    Fill Kaiser rolls with ham, Emmental cheese,
In a bowl, gently mix the eggs, mayonnaise,         cucumber slices, and lettuce leaves.
onion flakes, salt, mustard powder, garlic
powder, pepper, and dill.                           Goat Cheese & Watercress Sandwiches

Cover, and refrigerate 8 hours, or overnight.       2 (5 1/2-ounce) logs soft fresh goat cheese
To serve, spread equal amounts on 4 slices          (such as Montrachet), room temperature
bread; top with remaining bread slices to           1/2 cup chopped watercress leaves
make sandwiches.                                    Salt to taste
                                                    16 thin slices cinnamon-raisin, date or whole
If using promptly, begin by placing onion           wheat sandwich bread, crusts trimmed
flakes in a small bowl and adding 1/4 cup           5 tablespoons (about) unsalted butter, room
hot water. Let sit 10 minutes, or until soft.       temperature
Drain and discard the water, then add the           3/4 cup finely chopped toasted pecans*
rest of the ingredients to the onion, blending      Watercress sprigs (for garnish)
well.
                                                    Mix cheese and chopped watercress in
Focaccia Hero Sandwich                              medium bowl. Season with salt.

1 (1-pound) round focaccia bread*                   Spread mixture evenly over 8 bread slices.
1/2 cup creamy Italian salad dressing               Top with remaining bread.
12 lettuce leaves
4 ounces thinly sliced deli hard salami             Butter edges of sandwiches. Cut
10 (3/4-ounce) slices provolone or                  sandwiches diagonally in half. Place pecans
mozzarella cheese                                   on plate.
8 ounces thinly sliced deli turkey breast
8 slices tomato                                     Dip buttered edges of sandwiches into
2 thin slices onion, separated into rings           pecans.
Carefully slice bread in half crosswise.            Arrange sandwiches on platter. Garnish with
Spread creamy Italian dressing on top and           watercress sprigs.
bottom halves of bread.
                                                    Cover sandwiches tightly and chill at least 1
                                                    hour before serving.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      127

                                                     until lightly browned on both sides. Serve
Grilled Cheese & Bologna Sandwich                    warm.

2 bread slices                                       Grilled Corned Beef Sandwiches
3 slices thick cut bologna
4 slices process cheese                              1/4 cup spicy brown mustard
1 tablespoon butter, softened                        8 slices rye bread
Fry up bologna slices                                1 pound thinly sliced corned beef
                                                     4 slices Swiss cheese
Place 1 bread slice with alternating slices of       1 cup refrigerated-style sauerkraut, drained
cheese and bologna on second bread slice,            1/2 cup sour cream
                                                     1/4 cup butter, melted
Spread outside of sandwich with butter.
Cook in a skillet on medium heat until lightly       Spread mustard on one side of 4 slices of
browned on both sides.                               bread. Arrange corned beef, cheese and
                                                     sauerkraut evenly over each slice.
Grilled Mozzarella Panini
                                                     Spread sour cream over remaining bread
12 slices Italian bread                              slices; place over sauerkraut. Brush butter
1/2 cup creamy Italian dressing                      on one side of each sandwich.
12 slices (6 ounces) mozzarella cheese
1 jar (7 ounces) roasted red peppers, drained        Grill, buttered side down, in medium-hot
6 thin slices sweet onion                            skillet until golden brown.
1 package (10 ounces) frozen asparagus
spears, thawed and drained or fresh                  Brush butter on top slice of sandwiches; turn
asparagus, cooked and divided into 6                 and grill until golden brown. Serve
portions                                             immediately.

Preheat a griddle or large skillet to medium-        Ham & cheese Crescents
low heat.
                                                     1 tube Crescent Rolls
Spread dressing over both sides of each              deli select honey cured ham
bread slice. Layer 6 bread slices with a slice       mozzarella cheese
of mozzarella, roasted peppers, a slice of
onion, one portion asparagus spears and              Unroll crescent rolls and separate Flatten
another cheese slice.                                one thin slice ham and place on top of
                                                     crescent roll. Add approximately 1 teaspoon
Top with the remaining bread slices and              cheese and place toward largest end of roll
cook for 2 to 3 minutes per side, until golden       on top of ham, and roll up.
and the cheese is melted.
                                                     Place on cookie sheet and cook according
Grilled Turkey Club                                  to directions for rolls on the package.
                                                     Serve with soup.
2 slices bread
2 slices Swiss cheese                                Healthy & Easy Tuna
4 slices oven-roasted turkey breast
2 slices tomato                                      1 can tuna
2 slices bacon, cooked                               4 tbsp non-fat sour cream
1 tablespoon butter, softened                        2 tbsp sweet relish
                                                     1/4 cup finely shredded mozzarella cheese
Layer 1 bread slice with cheese, turkey,             dash of salt and pepper
tomato and bacon.                                    Mix tuna, non-fat sour cream, sweet relish
Top with second bread slice.                         (add more or less to taste), cheese and
                                                     seasoning.
Spread outside of sandwich with butter and           Spread on toasted bread or on crackers - it's
cook in a nonstick skillet on medium heat            delicious!


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
128                                       Feasting For Fun


Hoagies                                              Italian Club Sandwich

2 Hoagie rolls                                       1/2 (16-ounce) Italian bread loaf
2 tablespoons mayonnaise, if desired                 1/4 cup bottled Italian dressing
1 cup finely shredded lettuce                        1/3 cup shredded Parmesan cheese
2 or 3 pepperocini peppers, sliced thin              Mayonnaise (optional)
2 tablespoons sliced black olives                    Favorite mustard (optional)
1/2 small onion, sliced very thin                    1/2 pound thinly sliced Genoa salami
6 slices of hard salami                              1/2 pound thinly sliced mortadella or
6 thin slices of cooked ham                          bologna
4 thin slices of provolone                           4 (1-ounce) provolone cheese slices
6 thin slices of tomato                              Romaine lettuce leaves
3 tablespoons olive oil                              3 plum tomatoes, sliced
1 tablespoon red-wine vinegar                        8 bacon slices, cooked slightly crisp and cut
1/2 teaspoon dried oregano, crumbled                 in half
                                                     Pimiento-stuffed green olives (optional)
Salt and freshly ground pepper to taste
Slice rolls in half. Spread mayonnaise on the        Cut bread diagonally into 12 (1/4-inch-thick)
rolls.                                               slices; arrange on a baking sheet. Brush
                                                     slices evenly with Italian dressing, and
Layer the lettuce, pepperocini peppers,              sprinkle with Parmesan cheese.
olives, onion, salami, ham, provolone and
the tomato on bottom halves of rolls.                Bake at 375*F (190*C) for 5 to 6 minutes or
                                                     until lightly toasted.
In a small bowl whisk together the oil,
vinegar, oregano, salt and pepper.                   Spread un-toasted sides of bread slices with
                                                     mayonnaise and/or mustard, as desired.
Drizzle the dressing over and cover with the
top halves of the rolls.                             Layer 4 bread slices, mayonnaise side up,
                                                     with salami, mortadella, and provolone. Top
Homestyle Chicken Wraps                              with 4 bread slices, mayonnaise side up;
                                                     layer with lettuce, tomato, and bacon.
1 package Stouffer's Family Style Favorites
Grandma's Chicken and Vegetable Rice                 Top with remaining 4 bread slices,
Bake                                                 mayonnaise side down.
4 cups shredded lettuce
1 cup seeded and chopped fresh tomato                Cut in half, and secure with wooden picks.
8 ( 10-inch) burrito-size flour tortillas,           Garnish with olives, if desired.
warmed
                                                     Mediterranean Grilled Chicken BLT
Prepare Stouffer's product according to
package instructions.                                4 chicken breast halves, skinless and
                                                     boneless, 1 pound
Spread 1/2 cup of the cooked chicken and             4 sun-dried tomatoes, packed in oil
rice mixture over each tortilla, making sure         8 fresh oregano sprigs
the ingredients don't touch the edges.               2 tablespoons oil from the sun-dried
                                                     tomatoes
Evenly distribute the shredded lettuce and           Salt and freshly ground black pepper to
tomato over the chicken mixture.                     taste

Fold the bottom edge of each tortilla towards        Tomato Mayonnaise:
the center and gently roll until the tortilla is     1/4 cup mayonnaise
completely wrapped around the filling.               2 teaspoon tomato paste
                                                     1 teaspoon fresh oregano, chopped
Cut in half.                                         1/2 freshly ground black pepper


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                       129

                                                    40 round tortilla chips
The Fixin's:                                        1/2 cup (2-ounces) Monterey Jack cheese,
8 slices bacon, cooked                              shredded
4 romaine lettuce leaves
2 large, very ripe tomatoes, sliced                 Preheat broiler.
4 pieces focaccia, 4 to 6 inches square, cut
in half horizontally                                Combine crabmeat cucumber, shrimp
                                                    sauce, green onions, mayonnaise, cilantro,
Prepare the coals for the grill or preheat the      lime juice and pepper in large bowl; mix well.
broiler.
                                                    Place chips on un-greased baking sheets.
Use a thin, sharp knife to slice a pocket in        Spoon crab mixture evenly onto chips;
the side of each chicken breast. Into each          sprinkle evenly with cheese.
pocket, slip a sun-dried tomato and 2 sprigs
of oregano.                                         Broil for 1 minute or until cheese is melted.

Rub the chicken with 1 tablespoon oil from
the sun-dried tomatoes and season with salt         Mini Monte Cristo Sandwiches
and pepper.
                                                    2 tablespoons butter
Baste with other tablespoon oil from                2 tablespoons prepared mustard
tomatoes while grilling.                            8 slices of wheat bread
                                                    4 ounces Swiss cheese, sliced
Grill the chicken until the outside is nicely       4 ounces ham, sliced
charred and the internal temperature is             3 large eggs
180°F. when tested with a thermometer. The          1/2 cup milk
chicken should feel firm to the touch.              1 package dry onion soup mix
                                                    4 tablespoons butter
While the chicken is cooking, stir the
ingredients for the Tomato Mayonnaise               Blend first addition of butter with prepared
together in a small bowl.                           mustard; divide among slices of bread,
                                                    spreading evenly.
Remove chicken to cutting board and cut
diagonally into long, thin slices.                  Divide sliced Swiss cheese and sliced
                                                    cooked ham equally among half the bread
To assemble the sandwiches, spread the              slices (butter side should be facing up so
focaccia (both tops and bottoms) with the           that it will be inside the sandwiches); top
Tomato Mayonnaise. Arrange chicken slices           with remaining bread, buttered sides also
on the bottom piece of focaccia.                    facing in.

Top each sandwich with 2 slices bacon,              Cut each sandwich into 4 triangles; set
tomato slices and lettuce leaf. Set the top of      aside. Beat eggs, milk and dry onion soup
the bread in place and cut the sandwich in          mix in a medium bowl until well blended.
half to serve.                                      Dip the sandwiches in the egg mixture,
                                                    coating well.
Mini Crab Tostadas
                                                    In a large skillet, melt butter, using up to 1
1 1/2 cups (8-ounces) fresh OR imitation            tablespoon per sandwich.
crabmeat, chopped
3/4 cup chopped cucumber                            Cook the sandwiches, 1 or 2 at a time over
3/4 cup shrimp sauce                                medium heat, turning once, until they are
2 green onions, chopped                             golden and the cheese begins to melt.
1/3 cup mayonnaise
1 tablespoon fresh cilantro, chopped                Keep warm and serve immediately when
1 teaspoon fresh lime juice                         finished.
1/4 teaspoon ground black pepper


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
130                                         Feasting For Fun

Monte Cristo Sandwiches                                Muffulettas

8 ounces thinly sliced ham                             12 slices salami
4 ounces Swiss cheese, sliced                          12 slices deli ham
8 1/2-inch thick slices French or Vienna               2 tablespoons vegetable oil
bread                                                  1 teaspoon salt
4 large eggs                                           1/2 teaspoon black pepper
1/3 cup milk                                           4 pieces French sourdough bread, about 6
3 tablespoons butter                                   inches each, sliced lengthwise
                                                       2 tablespoons olive oil
For each sandwich, place 2 ounces ham                  4 slices Swiss cheese
and 1 ounce cheese between 2 slices of                 4 slices provolone cheese
bread. Beat together eggs and milk in                  2 cups Olive Spread
medium bowl; dip sandwiches in egg
mixture, turning carefully.                            Olive Spread:
                                                       1/2 cup roasted red peppers
Melt butter in large skillet over medium-low           1 1/2 cups bottled pickled vegetables,
heat; grill sandwiches 8-10 minutes; turn              drained
and continue cooking until cheese is melted            1/4 cup pitted Kalamata olives, drained
and both sides are golden.                             1/2 cup pimento stuffed green olives,
                                                       drained
Monumental Muenster Melt                               1 jar (1/2 cup) artichoke hearts, drained
                                                       2 tablespoons capers
1 1/2 pound loaf round sourdough bread                 2 tablespoons parsley
1/2 cup raspberry vinaigrette salad dressing           1 clove garlic
12 ounces pre-cooked chicken slices                    1 teaspoon Italian seasoning
4 ounces brick cheese, sliced                          1/4 teaspoon black pepper
4 ounces Muenster cheese, sliced                       1 tablespoon olive oil
6 ounces apricot preserves
1/4 cup almonds, sliced and toasted                    In food processor, place Olive Spread
8 ounces Brie, sliced                                  ingredients: roasted red peppers, pickled
                                                       vegetables, Kalamata olives, green olives,
Preheat oven to 350°F.                                 artichoke hearts, capers, parsley, garlic,
                                                       Italian seasoning, black pepper and olive oil.
With a serrated knife, slice horizontally
through top of bread.                                  Chop by pulsing until consistency of
                                                       coleslaw. Marinate for at least 30 minutes at
Pull out soft center from bottom portion of            room temperature.
loaf, making a bread bowl.
                                                       Warm meats on grill or in microwave
Drizzle bottom and top halves of loaf with
salad dressing.                                        Assemble sandwich by opening bread and
                                                       drizzling each half with olive oil.
Fill bread bowl with chicken, brick and
Muenster cheese slices.                                Spread 1/2 cup Olive Spread on bottom of
                                                       each sandwich; top with grilled chicken and
Spread preserves over cheese and sprinkle              one slice of Swiss and one slice provolone
with almonds.                                          cheese.

Top with Brie slices. Place bread top over             Panini
filled bowl.
                                                       1 (12.7-ounce) package Rosemary & Garlic
Wrap with foil and bake 25 to 30 minutes.              Focaccia Bread Mix, prepared according to
Slice into 6 wedges and serve.                         directions




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      131

Cut focaccia into 6 pieces. Slice each piece          1/4 cup coarsely chopped onion
in half horizontally.                                 1 clove garlic, minced
                                                      2 teaspoons butter
Top 6 pieces evenly with assorted meats,              3/4 cup chili sauce
cheeses, dressing and pepperocini. Or, fill           1 tablespoon EACH brown sugar, vinegar,
with vegetables, salt and pepper.                     molasses, water
                                                      1 teaspoon each lemon juice and prepared
Top with remaining pieces. Cut in half.               mustard
                                                      1/4 teaspoon liquid smoke
Pigs in a Blanket                                     1/8 teaspoon and salt
                                                      4 onion rolls, split and toasted
1 (1/4-ounce) package active dry yeast                black pepper to taste
1/3 cup plus 1 teaspoon sugar, divided
2/3 cup warm milk (110*F to 115*F / 45*C)             In medium saucepan sauté onion and garlic
1/3 cup warm water (110*F to 115*F / 45*C)            in butter until tender. Stir in chili sauce,
1 egg, beaten                                         sugar, vinegar, molasses, water, lemon
2 tablespoons plus 2 teaspoons shortening,            juice, mustard, liquid smoke, pepper and
melted                                                salt.
1 teaspoon salt
3 2/3 cups all-purpose flour                          Bring to boil; reduce heat and simmer,
10 hot dogs                                           uncovered, about 15 minutes. Add pork
2 slices processed American cheese                    slices to saucepan, stir gently to coat pork
                                                      with sauce.
In a mixing bowl, dissolve yeast and 1
teaspoon sugar in milk and water; let stand           Continue to heat about 5 minutes, until pork
for 5 minutes. Add egg, shortening, salt,             is heated through. To serve, place pork on
remaining sugar and enough flour to form a            bottom half of rolls; top with roll tops. Serve
soft dough.                                           any extra sauce on the side.

Turn onto a floured surface; knead until              Pork Poor Boy
smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning once to              1 pound cooked boneless pork loin roast,
grease top.                                           sliced
                                                      1/2 lb. alfalfa sprouts
Cover and let rise in a warm place until              1 ripe avocado, peeled and sliced
doubled, about 1 hour.                                1 cucumber, sliced thinly
                                                      1 ripe tomato, sliced
Cut a 1/4-inch deep lengthwise slit in each           4 ounces fresh spinach leaves
hot dog. Cut cheese slices into five strips;          1 green bell pepper, seeded and sliced into
place one strip in the slit of each hot dog.          strips
                                                      1 one-pound loaf French or Italian bread
Punch dough down; divide into 10 portions.            4 tablespoons bottled Italian dressing
Roll each into a 5 x 2 1/2-inch rectangle and
wrap around prepared hot dogs; pinch seam             Slice bread lengthwise. Build sandwich by
and ends to seal.                                     layering sandwich ingredients in desired
                                                      order, and sprinkle with dressing.
Place seam-side down on greased baking
sheets; let rise for 30 minutes.                      Pub Sandwich

Bake at 350*F (175*C) for 15 to 18 minutes            1 cup ranch dressing
or until golden brown.                                1 teaspoon cream-style horseradish
                                                      4 onion rolls, split
Texas-Style Pork BBQ Sandwiches                       1 pound thinly sliced roast beef
                                                      Tomato slices, about 1/4-inch thick
3/4 pound boneless cooked pork loin, thinly           Thin sliced cucumbers
sliced                                                Red leaf lettuce leaves, cleaned and dried


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
132                                      Feasting For Fun

Whisk together dressing and horseradish;            6 tablespoons salsa
spread on cut halves of rolls.                      6 tablespoons fat-free sour cream

Layer beef on bottom half of roll. Drizzle          Sauté onion, pepper, jalapeño and garlic in
beef with more dressing as desired.                 oil in large skillet 2 to 3 minutes; cover and
                                                    cook over medium-high heat 2 to 3 minutes
Continue layering each with tomato,                 longer.
cucumber and lettuce.
                                                    Add chicken to skillet; cook over medium-
Cover with top half of roll.                        high heat until chicken is cooked, about 5
                                                    minutes; Add beans; cook 1 to 2 minutes,
Quick 'N Easy Beef Quesadillas                      until warm.

6 ounces thinly sliced deli roast beef              Spread 1/3 cup refried beans in center of
1 small onion, thinly sliced                        each tortilla; spoon 1/2 cup chicken mixture
1/4 cup chopped green bell pepper                   over refried beans; top with salsa and sour
1/2 cup salsa, divided use                          cream; and roll up tortilla.
3/4 cup shredded colby-jack cheese
4 (7-inch) flour tortillas                          Savory Chicken Squares

Place onion and green pepper in a small             1 (3-ounce) package cream cheese,
microwave-safe bowl. Cover, venting one             softened
corner, and microwave on HIGH for 3 to 4            1 tablespoon butter or margarine, softened
minutes. Stir in 3 tablespoons of the salsa;        2 cups cubed cooked chicken*
set aside.                                          1 tablespoon chopped green onion
                                                    1/4 teaspoon salt
Divide cheese evenly among the tortillas.           1/8 teaspoon pepper
Arrange beef over cheeses and top with              2 tablespoons milk
vegetable mixture. Fold tortillas over to           1 tablespoon chopped pimiento, if desired
close.                                              1 (8-ounce) package refrigerated crescent
                                                    rolls
Heat a medium nonstick skillet over medium          1 tablespoon butter or margarine, melted
heat for 5 minutes.
                                                    Preheat oven to 350*F (175*C).
Heat two quesadillas in pan about 2
minutes, turning once, to melt cheese and           In medium bowl, beat cream cheese and 1
warm filling.                                       tablespoon softened butter until smooth.
                                                    Add chicken, chives, salt, pepper, milk and
Repeat with remaining quesadillas. Serve            pimiento; mix well.
with remaining salsa.
                                                    Separate crescent dough into 4 rectangles.
Santa Fe Wraps                                      Firmly press perforations to seal. Spoon 1/2
                                                    cup of chicken mixture onto center of each
1 cup chopped onion                                 rectangle.
1 cup sliced green pepper
1/2 small jalapeño chili, veins and seeds           Pull 4 corners of dough to center of chicken
discarded, minced                                   mixture; twist firmly.
1 teaspoon minced garlic
2 teaspoon vegetable oil                            Pinch edges to seal.
8 ounces boneless skinless chicken breast
or tenders, cut in 1 1/2-inch strips                Place on un-greased baking sheet. Brush
1 can (15 ounces) Black beans rinsed,               tops of sandwiches with 1 tablespoon
Salt and pepper, to taste                           melted butter.
1 can (15 ounces) refried beans, warm
6 large (9 to 10 inch) flour tortillas              Bake for 25 to 30 minutes or until golden
                                                    brown.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                    133


Scrambled Egg & Chicken Wraps                         Spoon the salsa or taco or pizza sauce on
                                                      top of the cheese. Add any other toppings
3 large eggs                                          you like. Roll up each tortilla.
3 tablespoons skim or low-fat milk
3 (7 to 9-inch) plain or flavored flour or            Southwestern Roll-Ups
whole-wheat tortillas
Cooking spray                                         1/4 cup spoonable salad dressing or
1/2 cup (about 3 ounces) chopped cooked               mayonnaise
chicken                                               1/2 cup chunky salsa
1/4 to 1/2 teaspoon chili powder, if you like         4 large flour tortilla (10-inch)
3 tablespoons shredded reduced-fat                    1/8 pound smoked turkey or roast beef,
Cheddar or Monterey Jack cheese                       sliced
Salsa or taco or pizza sauce                          1/2 cup shredded cheddar cheese
                                                      1 cup shredded lettuce
Break the eggs into a bowl. Add the milk.
Beat the eggs and milk with a fork or whisk           Mix salad dressing and salsa together and
until the eggs and milk are blended. Set the          spread on tortilla.
bowl aside.
                                                      Top with meat, cheese and lettuce; roll up.
Heat the tortillas according to the package
directions. Cover the tortillas with a kitchen        Wrap each tortilla in plastic wrap and
towel to keep them warm.                              refrigerate.

Coat the pan evenly with the spray. Put the           Beef Steak Gyros
pan on a burner and heat it over medium
heat for a little bit.                                1 pound beef shoulder top blade (flat iron)
                                                      steaks
Sprinkle a few drops of water into the pan.           1 teaspoon dried oregano leaves, crushed
The pan is hot enough when the water                  1 teaspoon minced garlic
sizzles and dances in the pan.                        Salt and pepper
                                                      4 pita breads, cut crosswise in half, warmed
Add the chicken and the chili powder, if you          Tomato and sweet onion slices
like. Cook and stir the chicken until the
chicken is heated all the way through to the          Yogurt Sauce:
middle of each piece, about 1 to 2 minutes.           1 cup plain lowfat yogurt
Pour the egg mixture into the pan over the            1/4 cup diced cucumber
chicken. The eggs will start to set.                  1 large glove garlic, minced
                                                      1/2 teaspoon salt
Hold the pancake turner upside down and               1/4 teaspoon pepper
gently pull it across the bottom and sides of
the pan. Keep pulling the pancake turner              Combine yogurt sauce ingredients in small
through the eggs and chicken until the eggs           bowl; cover and refrigerate.
are thick and you can't see any more liquid
eggs in the pan.                                      Combine oregano and garlic; press evenly
                                                      onto beef steaks.
Don't stir all the time or the eggs will break        Heat large nonstick skillet over medium heat
into tiny pieces. When the eggs are thick             until hot.
and there is no more liquid egg in the pan,
remove the pan from the burner.                       Place steaks in skillet; cook 13 to 15
                                                      minutes for medium rare to medium
Spoon the eggs into a 1/3-cup measuring               doneness, turning twice.
cup. When the measure is full, spoon the
eggs into the center of each warm tortilla.           Carve steaks into thin slices; season with
Sprinkle each tortilla with 1 tablespoon of           salt and pepper, as desired.
the cheese.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
134                                      Feasting For Fun

Serve beef in pita pockets with tomatoes,           2 tablespoons minced crystallized ginger
onion and yogurt sauce.                             2 cups shredded lettuce
                                                    Heat tortillas according to package
Super Sub Sandwiches                                directions. Stir together cranberry sauce and
                                                    mustard, and spoon mixture evenly down
1/4 cup mayonnaise                                  center of each tortilla.
1/4 cup Italian dressing
1 (24-inch) baguette, cut in half lengthwise        Combine turkey and next 3 ingredients;
8 ounces thinly sliced deli ham                     spoon evenly over cranberry mixture. Top
8 ounces thinly sliced deli turkey                  each evenly with lettuce, and roll up.
8 ounces thinly sliced cheese, such as
cheddar, provolone, Swiss and/or cheddar            Ultimate BLT
1 medium tomato, cut into ¼-inch slices             Olive Oil Mayonnaise:
1 medium green bell pepper, seeded and              1 cup mayonnaise
julienned                                           1/4 cup extra virgin olive oil
2 cups shredded lettuce                             1/4 teaspoon freshly minced garlic
                                                    1/2 teaspoon ground black pepper
In a small bowl, whisk mayonnaise and
Italian dressing until thoroughly combined.         Sandwich:
                                                    2 slices toasted bread
Brush mixture over cut surfaces of bread.           3 tablespoons Olive Oil Mayonnaise
Layer with ham, turkey, cheese, tomato,             6 slices crisp-cooked pepper bacon
green pepper and shredded cheese. Cut               3 slices tomato, sliced 1/2-inch thick
into 4 equal sandwiches and serve.                  1 ounce (1 handful) gourmet salad greens
                                                    mix
Turkey Tarragon Pitas
                                                    For mayonnaise - Whisk all ingredients
1/2 cup plain yogurt                                together until smooth. Store refrigerated.
1 tablespoon mayonnaise
1/4 teaspoon dried tarragon                         For sandwich - Spread toast with
2 cups diced cooked turkey                          mayonnaise, then layer remaining
1/2 cup seedless grapes, cut in half                ingredients. Cut in half and serve.
4 pita pockets                                      Zesty Meatball Sandwiches
8 lettuce leaves
                                                    1/2 onion, cut into thin strips
In a medium bowl, combine yogurt,                   1/2 green bell pepper, cut into thin strips
mayonnaise and tarragon.                            1 1/4 cups prepared spaghetti sauce
                                                    1/2 teaspoon dried basil
Fold in turkey and grapes; cover and                4 hoagie rolls, split
refrigerate for at least 1 hour.                    1/4 cup shredded mozzarella cheese

Trim the tops of the pita pockets. Line the         Meatballs:
pita pockets with 2 lettuce leaves per              1 pound ground beef
sandwich.                                           1/2 cup soft bread crumbs
                                                    1 egg
Fill with turkey mixture                            2 tablespoons finely chopped onion
                                                    1 clove garlic, minced
Turkey Wraps                                        1/2 teaspoon salt
                                                    1/8 teaspoon pepper
4 (10-inch) flour tortillas
3/4 cup whole-berry cranberry sauce                 Heat oven to 350°F.
2 tablespoons spicy brown mustard
2 cups chopped cooked turkey                        Combine meatball ingredients in large bowl,
1/4 cup chopped pecans, toasted                     mixing lightly but thoroughly.
2 green onions, diced
                                                    Shape into twelve 2-inch meatballs.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                     135

                                                     Add onion and bell pepper; cook and stir 4
Place on rack in broiler pan.                        minutes or until vegetables are tender.

Bake in 350°F oven 25 to 30 minutes to               Add spaghetti sauce, basil and meatballs;
medium (160°F) doneness, until not pink in           heat through, stirring occasionally.
center and juices show no pink color.
                                                     Serve in rolls; sprinkle with cheese.
Heat 2 tablespoons water in large nonstick
skillet over medium heat until hot.



                                             Scallops

               Baked Scallops                        Bacon Scallops

2 lbs scallops (about 4 cups)                        20 large sea scallops.
1 cup dry white wine                                 10 slices of bacon.
Salt                                                 1 cup of Whipping cream.
6 Tbsp unsalted butter, separated 3 Tbsp             2 tablespoons of Dijon mustard.
and 3 Tbsp                                           2 tablespoons of maple syrup.
1 medium onion, chopped fine                         Salt and pepper, to taste.
2 1/2 Tbsp flour                                     Snipped fresh chives.
1/2 cup fine bread crumbs
                                                     Preheat your oven to 350°F (175°C).
Preheat oven to 400°F. Place scallops in a
medium sauté pan. Add the wine and a                 Arrange the slices of bacon on a baking
pinch of salt.                                       sheet. Bake for about 8 minutes, until golden
                                                     brown.
Bring to a boil, reduce heat to a simmer,
cover and simmer for 4 minutes. No longer.           Cut each slice crosswise in half, then allow
                                                     to cool. Wrap one piece of bacon around
Remove the scallops to a 1.5 quart                   the sides of each scallop and secure with a
casserole baking dish.                               toothpick.

Pour off the cooking liquid to a separate            Preheat your oven to 400°F (205°C).
container and reserve.
                                                     Place the sea scallops on a baking sheet
Heat 3 Tbsp butter in the sauté pan on               and bake for about 10 minutes or until
medium heat. Add the onions and cook until           cooked through.
wilted, a couple minutes. Slowly sprinkle the
flour and add the cooking liquid over the            While the scallops are cooking, boil the
butter onion mixture, whisking vigorously            whipping cream in heavy large skillet until
while you do so.                                     reduced to about ¾ cup.

As soon as the sauce is thickened, add it to         Add the Dijon mustard and maple syrup,
the scallops in the casserole baking dish.           then boil for about 3 minutes or until
Stir to fully incorporate the scallops into the      thickened to sauce consistency.
sauce.
                                                     Season with salt and pepper.
Sprinkle bread crumbs over the scallops and
dot with the remaining 3 Tbsp butter.                Spoon the sauce onto serving plates.

Bake in the oven at 400°F until bubbly and           Remove the toothpicks from scallops and
brown, approximately 15 minutes.                     place on top of the sauce.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
136                                       Feasting For Fun

Sprinkle with the snipped fresh chives.              Easy Breaded Scallops
Serve.
                                                     32 bay scallops or 16 ocean scallops.
Bay Scallops with Spinach                            1 ½ cups of breadcrumbs.
                                                     1 large egg, lightly beaten.
2 lbs of fresh spinach, stemmed and                  Flour, for dredging.
washed, not dried.                                   Oil, for deep frying.
1 lb of bay scallops.                                Sea salt and freshly ground black pepper, to
3 large cloves of garlic, peeled.                    taste.
¼ cup of white wine.                                 Lemon wedges, for garnishing.
2 tablespoons of fresh lemon juice.
2 teaspoons of olive oil.                            If using ocean scallops, cut in half; if sea
2 teaspoons of salt.                                 scallops, leave whole.
1 teaspoon of grated lemon zest.
Freshly ground pepper, to taste.                     Season the scallops to taste with sea salt
                                                     and freshly ground black pepper.
Heat 1 teaspoon of olive oil in a large pot          Dredge in the flour and coat with the beaten
over medium heat. Add the garlic and lemon           egg.
zest and cook for 20 seconds, stirring
continuously.                                        Dredge in the breadcrumbs.

Add the spinach and toss occasionally until          Deep fry for about 3 minutes.
wilted.
                                                     Garnish with lemon.
Drain off the liquid and season with 1
teaspoon of salt and pepper. Keep warm.              Simple Baked Scallops
Heat the remaining 1 teaspoon of oil in a
large skillet over medium heat.                      1 lb of scallops, cut in half.
                                                     1 oz of Sherry.
Add the scallops and sauté for 1 minute or           6 tablespoons of butter, melted and divided.
until just cooked through.                           ½ cup of dry breadcrumbs.

Remove the scallops from the pan and add             Preheat your oven to 375°F (190°C).
the lemon juice and wine. Cook, scraping
the bottom of the pan, for 15 seconds.               In a shallow buttered casserole, arrange the
Remove from the heat, then toss in the               scallops then sprinkle with Sherry.
scallops and season with the remaining salt
and pepper to taste.                                 Pour half of the butter over the scallops;
                                                     then cover with the dry breadcrumbs.
On serving plates, place a mound of spinach
in the middle and surround with scallops.            Pour the remaining butter over the
                                                     breadcrumbs. Bake for 15 minutes.

                                              Shrimp

Asian Grilled Shrimp                                 2 teaspoons of five spice powder.
                                                     1 teaspoon of sesame oil.
1 lb of shrimp.
3 garlic cloves, whole, smashed.                     Combine all of the ingredients in a re-
3 slices of fresh ginger.                            sealable bag and mix thoroughly. Leave to
1 tablespoon of rice wine.                           marinate for about 30 minutes.
1 tablespoon of soy sauce.
1 tablespoon of honey.                               Preheat your grill to high.
1 tablespoon of sesame seeds.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                        137

Oil the grill. Remove the shrimp from the           Barbecue Shrimp
marinade and place straight on the grill.
Cook for 2 minutes per side until it turns          5lb shrimp, shelled.
pink.                                               2lb butter.
                                                    4 tablespoons chopped parsley.
Put the rest of the marinade in a saucepan          4 teaspoons cayenne pepper.
and bring to a simmer.                              4 teaspoons black pepper, to taste.
                                                    2 tablespoons chopped rosemary leaves.
Reduce by half and drizzle over the grilled         2 teaspoons fresh-squeezed lemon juice.
shrimp.                                             Half cup of Worcester sauce.
                                                    6oz beer.
Asparagus Shrimp Salad                              5-10 cloves garlic, finely minced.
                                                    1 medium onion, finely minced.
SALAD                                               3 ribs celery, finely minced.
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.                Melt a stick of the butter in a skillet.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.                   Sauté the garlic, onions, celery, parsley,
¼ cup of green onion, sliced.                       rosemary and seasoning blend for about
2 tablespoons of parsley, minced.                   three minutes.
One slice of lemon
Lettuce leaves.                                     Melt the rest of the butter. Add the beer.
                                                    Add the sautéed stuff, Worcester sauce and
DRESSING                                            lemon juice.
½ cup of salad oil.
4 tablespoons of vinegar.                           Drown the shrimp in the seasoned butter,
1 tablespoon of parsley.                            using as many baking dishes as you need.
1 tablespoon of basil.
1 tablespoon of oregano.                            Make sure the shrimp are more or less
¼ teaspoon of salt.                                 submerged. If they aren't, melt more butter
Pinch of pepper.                                    and add to the sauce.
                                                    Bake in a 350F oven until the shrimp turn
DRESSING                                            pink (15 to 20 minutes).
Combine all of the dressing ingredients.
                                                    Serve in big bowls and put in a handful of
Salad                                               shrimp and ladle lots of the spicy butter
Cook the shrimp; drain and set aside.               sauce over it.
Cook the asparagus until crisp-tender; drain
well.                                               Chilled Shrimp Fettuccine

Place the shrimp, asparagus and slice if            8 oz of uncooked fettuccine.
lemon in mixing bowl.                               8 oz of frozen peeled and de-veined cooked
                                                    medium shrimp, thawed and drained.
Pour the herb dressing over all, cover and          1 tablespoon of lemon juice.
refrigerate, stirring once or twice.                3/4 cup of fat-free mayonnaise or salad
                                                    dressing.
Combine the red bell pepper, onion and              1/4 cup of chopped fresh parsley.
parsley.                                            1/4 cup of finely chopped red onion (about 1
                                                    small onion).
To serve, drain the shrimp asparagus                1/4 cup of fat-free Italian dressing
mixture and arrange on plate with lettuce           1 teaspoon of Creole or Cajun seasoning.
and cheese.                                         1/2 teaspoon of black pepper.

Serve with the pepper/onion/parsley mixture.        Cook and drain the fettuccine as directed on
                                                    its packaging.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
138                                       Feasting For Fun

Toss the cooked shrimp and lemon juice in a          Garlic Shrimp
large bowl.
                                                     1/3 cup of butter.
Mix all of the remaining ingredients.                1 ½ to 2 pounds large shrimp, peeled and
                                                     de-veined.
Add the mayonnaise mixture and fettuccine            4 to 6 medium cloves garlic, crushed and
to the shrimp; toss.                                 minced.
                                                     1/3 cup chopped fresh parsley.
Cover and refrigerate for about 1 hour and           2 ½ tablespoons of lemon juice.
30 minutes to blend flavors.                         Salt.
                                                     In a large skillet, heat butter over medium
Crab-Stuffed Shrimp                                  heat until butter stops foaming, about 30 to
                                                     45 seconds.
4 oz of fresh mushrooms, finely chopped.
2 tablespoons of butter.                             Add the shrimp and garlic and sauté over
1 lb of crab meat, flaked.                           medium heat, turning frequently until the
½ cup of dry sherry.                                 shrimp just turn pink, about 4 to 5 minutes.
1 hard-cooked egg, chopped.                          Add the parsley, lemon juice, and salt then
3 scallions, finely chopped.                         stir well.
2 tablespoons of fresh parsley, minced.
½ teaspoon of oregano.                               Remove the pan from the heat and serve.
Salt and freshly-ground black pepper, to
taste.                                               Jumbo Shrimps & Sauce
1 cup of fresh breadcrumbs.
1 ½ cups (approx.) of whipping cream.                4 - 6 jumbo shrimps per person
20 large shrimp, peeled, de-veined,                  2 sticks of butter,
butterflied.                                         2 tbsps each of finely chopped parsley, dill,
6 tablespoons of melted butter.                      basil, chives and garlic, pepper,
½ cup of freshly grated Parmesan cheese.             3 tbsps each of Worchester sauce, paprika,
                                                     1 teaspoon tomato paste,
In a skillet, sauté the mushrooms in the 2           1 teaspoon limejuice.
tablespoons of butter until the liquid
evaporates.                                          Clean shrimps and salt a bit, grill until crisp.

Stir in the crab meat. Add the sherry, egg,          Place on dish and keep warm, Melt butter in
scallions, parsley, oregano, salt, black             sauce pan, add all the ingredients simmer
pepper and breadcrumbs.                              on low heat for a minute or two pour over
                                                     shrimps and serve with wild rice.
Steam, covered, for 2 minutes. Remove
from heat.                                           Popcorn Shrimp

Stir in just enough whipping cream to bind           1 lb of small shrimp, shelled.
the mixture.                                         2 eggs, beaten.
                                                     Breadcrumbs.
Stuff each shrimp with a portion of the crab         Dash of black pepper.
meat mixture.
                                                     Combine the breadcrumbs and the cayenne
Arrange the shrimp stuffed side up in a              pepper in a bowl.
baking dish.
                                                     With a slotted spoon, dip a spoonful of
Drizzle with the 6 tablespoons of butter, then       shrimp in the eggs, then drop them into the
sprinkle with the grated Parmesan cheese.            breadcrumb mix.
Bake at 350°F (180°C) for 15 minutes.                Toss with a fork to coat thoroughly.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        139

Deep fry until golden brown. Drain and eat              1 bunch of fresh tarragon, minced.
like popcorn.                                           ½ lb of butter, diced into small pieces.
                                                        ½ cup of Chardonnay.
Shrimp Bisque                                           ½ cup of heavy cream.
                                                        4 tablespoons of olive oil.
1 pound of jumbo shrimp, peeled and de-                 2 tablespoons Dijon mustard.
veined.                                                 1 tablespoons minced chives.
4 cups of half cream half milk.                         Salt and freshly ground black pepper.
¼ cup of melted butter or margarine.
2 tablespoons of celery, chopped.                       Using the salt and freshly ground black
2 tablespoons of onion, chopped.                        pepper, season the shrimp.
2 tablespoons of flour.
1 teaspoon of salt.                                     Heat up the olive oil in a skillet.
Pinch of paprika.
Pinch of pepper.                                        Over very high heat, sauté the shrimp for
Pinch of parsley.                                       about 8 minutes.

Chop the shrimp.                                        Set aside the shrimp and keep warm.

Cook chopped onion and chopped celery in                Sauté the shallot and tarragon for about 3
butter or margarine until tender.                       minutes.

Blend in the flour, salt, paprika and pepper.           Add the Chardonnay and heavy cream, the
Add the half-cream-half-milk gradually; and             cook for another minute.
cook until thick, stirring frequently.
                                                        Mix in the butter, a piece at a time.
Add the shrimp; then heat.
Sprinkle parsley over top. Serve.                       Mix in the Dijon mustard, then cook for
                                                        another 30 seconds.
Shrimp with Shallots
                                                        Cover the shrimp with sauce and sprinkle
10 medium-sized shrimp.                                 with chives. Serve.
2 medium shallots, minced.

                                                Trout

Easy Baked Trout                                        Bake at 350°F (175°C) for about 12 minutes.
One 8 oz trout, boned.
4 slices of lemon.                                      Fried Lake Trout
2 tablespoons of lemon pepper.
1 tablespoon of butter.                                 One lake trout.
1 cup of water.                                         1 cup of sour cream.
Place the fish in suitably sized baking pan             2 tablespoons of butter.
with water. Open the fish and spread with ½             ½ teaspoon of lemon juice.
teaspoon of the butter.                                 ½ teaspoon of salt.
                                                        ¼ teaspoon of lemon pepper.
Put 2 lemon slices inside trout, add 1 ½                Cornmeal, for dredging.
tablespoons of the lemon pepper.                        Shortening, for frying.

Close the fish and spread the remainder of              Clean and wash the trout; then cut into
butter on top.                                          serving pieces (keeping the skin on). Add
Place the other 2 lemon slices on top of the            salt and lemon pepper, and coat throughout
butter and then sprinkle with the remainder             with cornmeal.
of the lemon pepper.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
140                                         Feasting For Fun

In a frying pan bring about 1/3 inch of                  Heat the grill to a moderate temperature.
shortening to high heat. Add the trout, and
fry for about 3-5 minutes; then turn and cook            Brush the grill pan with some oil to reduce
for another 3-5 minutes or until the trout is            sticking, and grill the trout fillets with the
browned.                                                 flesh side down for about 2 minutes.

Place the trout on a hot serving platter.                Gently turn the fillets and grill for 2 minutes
Pour off the fat from the pan and replace                more, or until the trout turns opaque. Serve
with the butter.                                         the trout immediately with a splash of the
                                                         ginger/lime mixture.
Add the sour cream, then stir with a spoon
to loosen any dredging.                                  Simple Smoked Trout

Cook for about 5-10 minutes, but do not boil.            1 quart of water.
Remove the from heat, add the lemon juice                ½ cup of brown sugar.
and stir; then and pour over the fish. Serve.            ½ cup of salt.
                                                         1 teaspoon of liquid smoke.
Grilled Rainbow Trout                                    Clean the trout.
                                                         Cut the trout in half lengthways.
4 six-ounce fillets of rainbow trout.
¼ cup of canola oil.                                     Make a brine solution from the water, sugar,
2 tablespoons of fresh lime juice.                       salt and liquid smoke.
1 tablespoon of ginger root, minced.
1 teaspoon of grated lime peel.                          Put the trout in the brine and soak overnight,
                                                         while keeping cool.
In a suitably sized saucepan over medium
heat, sauté the minced ginger and grated                 Remove the trout from the brine; then drain
lime peel in the canola oil, until just lightly          fully.
browned and aromatic.
                                                         Smoke in a cold smoker until for about 6-8
Remove the saucepan from the heat. Once                  hours or until golden brown.
the oil has completely cooled, gently whisk
in the lime juice and reserve.


                                                  Tuna

Cheesy Tuna and Noodles                                  Stir in the mushroom soup, grated
                                                         mozzarella, milk and black pepper.
1 clove of garlic, minced.
1 can of cream of mushroom soup.                         Cook until the cheese melts, stirring
8 oz of chicken-flavored ramen noodle soup.              occasionally.
6 oz of tuna in water.
2 cups of frozen mixed vegetables, thawed.               Stir in the noodles and tuna.
1 ½ cup of mozzarella cheese, grated.
¾ cup of milk.                                           Heat through, stirring occasionally. Serve as
½ teaspoon of olive oil.                                 desired.

Pinch of freshly ground black pepper.                    Crunchy Tuna Casserole

Cook the noodles as normal.                              10 ¾ oz (1 can) of condensed cream of
                                                         mushroom soup.
Drain off the liquid and add flavor packet.              6 ½ oz (1 can) of tuna, drained.
In a suitably sized sauce pan or skillet over            1 ½ cups of frozen green peas, thawed.
medium heat, cook the garlic and mixed                   1 cup of cooked noodles.
vegetables for 2 minutes, stirring frequently.           ¼ cup of breadcrumbs.



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       141

3 tablespoons of butter, melted.                     *Soy sauce will overpower tuna if you
1 small packet of potato chips, crushed.             marinate for too long!

Combine the drained cream of mushroom                Light the grill while tuna is marinating. Once
soup, tuna, green peas, and cooked                   coals are white (30 minutes) spread them
noodles; then spoon into a greased baking            and clean the grill, then wipe with oil so
dish.                                                steaks don't stick.

Moisten the breadcrumbs with the melted              Grill for 4 minutes or less per side for 1 inch
butter; then sprinkle over top of the                steaks, depending on how you like them.
casserole. Top with crushed potato chips.            Steaks should be firm with pink in the
                                                     middle. If you prefer steaks to be more rare,
Bake at 375°F (190°C) for 30-40 minutes or           grilling time should be 2 1/2 minutes on each
until bubbling.                                      side.

Fresh Tuna Salad                                     Recommended Side dishes: Serve with
                                                     white and long grain wild rice (We used
2 lb of fresh tuna.                                  Vigo) and grilled yellow squash cut
6 medium eggs, hard-boiled and chopped.              lengthwise, sprinkled with Sea Salt and
1 cup of onion, finely chopped.                      pepper squash and drizzled with Extra Virgin
½ cup of celery, finely chopped.                     Olive Oil.
½ cup of dill pickle relish.
1 ½ teaspoon of liquid crab boil.                    Use the same marinade as for the tuna. For
Mayonnaise.                                          grilled squash, brush with marinade
                                                     frequently during grilling, and grill until just
Boil the fresh tuna in a pot of water                tender.
seasoned with crab boil, until it flakes apart.
                                                     Tuna Melt
Remove from heat and allow to soak for
about twenty minutes.                                6 oz can tuna, drained.
                                                     ½ cup of Chopped apple.
Drain, cool and break into small pieces. Mix         ¼ cup of Nonfat mayonnaise.
the tuna with the other ingredients. Serve           1 tablespoon of Chopped green onion.
with crackers.                                       1 teaspoon of Dijon mustard.
                                                     ½ teaspoon of Curry powder.
Grilled Ahi Steaks                                   4 slices Toasted Bread.
                                                     4 tablespoons of Toasted diamond walnuts.
2-8 oz yellow fin tuna steaks                        4 oz Sliced Cheddar cheese.
Marinade:
1 cup soy sauce                                      Mix the tuna, apple, mayonnaise, onion,
1/2 cup lemon juice                                  mustard and curry powder in a bowl.
1 clove crushed garlic (for each steak)
4 tablespoons extra virgin olive oil                 Spread about 1/4 of the tuna mixture on
small amount of sea salt, to taste                   each slice of bread and sprinkle with 1
fresh ground black pepper, to taste                  tablespoon toasted walnuts.

In a shallow 9 X 13 inch glass dish, prepare         Place the cheese slices on the top. Broil for
all of the marinade ingredients. Remember,           about 3 minutes or until cheese is melted.
if you have more than 2 8 oz tuna steaks,
you might need to adjust the ingredients to          Tuna & Mushroom Casserole
marinate.
                                                     12 oz of solid white tuna, water packed.
Marinate both sides (dredge steaks and get           10 oz of sliced mushrooms.
marinade on both sides). Let sit in                  8 oz of pasta fettuccine.
refrigerator for 30 minutes before grilling.         3 oz of cream cheese.
                                                     1 medium onion, diced.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
142                                        Feasting For Fun

2 cups of whole milk.                                 1 cup (unsweetened) corn flakes
2 cups shredded cheddar cheese.                       1 pat butter
2 tablespoons of butter.
1 tablespoon of cornstarch.                           Cook noodles in boiling salted water
1 teaspoon of salt.                                   according to package directions or until
½ teaspoon of pepper.                                 tender (about 10-12 minutes).
Preheat your over to 400°F (205°C).
                                                      Drain. Mix with butter and set aside.
Put a large saucepan of salted water on the
boil (for cooking the pasta).                         Melt Crisco in a saucepan, add milk and
                                                      whisk in flour until no lumps remain. Heat
Oil a suitably sized casserole dish. Melt the         until sauce boils and becomes somewhat
butter in a large skillet over medium-to-high         thickened.
heat. Add the diced onion to the skillet and
sauté for 3 minutes.                                  Mix tuna, olives, peas, pimiento and salt and
                                                      pepper.
Add the sliced mushrooms, salt and pepper.
                                                      Butter the bottom of a baking or casserole
Sauté until the mushrooms are lightly                 dish.
caramelized and soft, stirring a few times.
                                                      Spread alternating layers of cooked noodles
Drain the water from the tuna into a small            and tuna mixture in the baking dish, finishing
bowl and whisk the cornstarch into the water          with a tuna mixture layer on top.
until smooth. Set aside.
                                                      Sprinkle top with corn flakes.
Stir the cream cheese into the skillet and
cook until it has melted into the mushrooms.          Bake at 350F degrees for about 1 hour.
Add the milk and tuna water.
                                                      Quick & Easy Tuna Casserole
While stirring frequently, bring just to a boil,
then remove from heat.                                1 or 2 cans tuna
                                                      1 tsp garlic salt to taste
Mix in the tuna, separating into bite-sized           just a shake of salt
flakes.                                               just a shake of pepper
                                                      a little over 1/2 cup of Italian bread crumbs
Boil the pasta until al dente. Drain the pasta,       3/4 cup Ranch dressing
and toss with sauce. Pour into a casserole            1/2 bag of egg noodles
dish and bake for 10 minutes.
                                                      Boil egg noodles until done; drain.
Top with shredded cheddar cheese, then                Drain water from tuna and place in a bowl.
and bake for another 10 minutes. Serve.               Add remaining ingredients.

Tuna Noodle Casserole                                 Be sure mixture has a creamy enough
                                                      consistency, and taste to see if enough
8 oz noodles                                          garlic salt has been added. If mixture is too
4 qts. boiling water                                  creamy, add more bread crumbs, and vice-
1 1/2 tablespoons salt                                versa (Ranch Dressing).
3 tablespoons Crisco
3 tablespoons flour                                   Stir in cooked egg noodles and serve
3 cups milk                                           immediately or place a couple slices of
3 cups tuna, flaked                                   cheese (of your choice) on top and bake in
1/3 cup chopped pimiento                              the oven just for a couple minutes until the
1/3 olives, chopped                                   cheese melts.
3 cups cooked peas, drained
1 teaspoon salt                                       Overcooking will make tuna dry.
1/2 teaspoon pepper


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                          143



                                                   Turkey

Baked Turkey Salad                                      1 turkey, any size.
                                                        ½ cup of butter, in slices.
½ lb of cooked turkey breast, diced into                ½ cup of oil.
cubes.                                                  4 pressed garlic cloves.
6 oz of mushrooms, sliced.                              1 teaspoon of allspice.
1 cup of celery, thinly sliced.                         1 teaspoon of salt.
½ cup of onion, chopped.                                Preheat your oven to 400°F (205°C).
½ cup of mayonnaise.
½ cup of light sour cream.                              Place the turkey in roasting pan.
½ cup of slivered almonds, toasted.
¼ cup of seasoned breadcrumbs.                          Lift the skin above body cavity and insert the
2 tablespoons of olive oil.                             butter slices.
1 tablespoon of lemon juice.
Salt and pepper, to taste.                              Rub the oil all over skin on body of the
Preheat your oven to 325°F (160°C).                     turkey; then sprinkle with allspice and salt.

Heat the oil in a large heavy skillet over              Cover the top of the turkey with aluminum
medium heat. Add the sliced celery and                  foil.
chopped onion, then sauté 4 minutes or until
tender.                                                 Wrap the overlapping foil around the top of
                                                        the roasting pan.
Remove from heat and stir in the
mayonnaise, sour cream, lemon juice and                 Cover with lid also, if available.
salt and pepper until well blended.
                                                        Reduce heat to 350°F (175°C).
Add the turkey, toasted slivered almonds
and sliced mushrooms.                                   For every one pound the turkey weighs,
                                                        cook for twenty minutes.
Toss to coat well, then transfer to an oven-
proof casserole dish.                                   Remove the aluminum foil during last 20
                                                        minutes of cooking to allow skin to brown.
Sprinkle with breadcrumbs and bake for 30
minutes or until bubbly.                                Turkey and Spinach Wraps

Deep Fried Turkey Breast                                1 packet cream cheese.
                                                        8 x flour tortillas.
1 turkey breast.                                        5 oz spinach leaves trimmed.
1 cup of flour.                                         1 lb thickly-sliced deli turkey.
Salt and freshly ground black pepper, to                1 jar salsa.
taste.
Slice the turkey breast cross-grain into                Spread the cream cheese on the tortillas.
quarter-inch slices.                                    Put some spinach and then turkey on each
                                                        tortilla.
Season to your taste with salt and black
pepper.                                                 Drizzle some salsa over the top.
                                                        Fold in one end and roll up the tortilla to
Roll the turkey in flour. Deep fry until lightly        form a wrap.
browned. Serve.
                                                        Turkey Stir-Fry
Easy Baked Turkey
                                                        75g of diced turkey.
                                                        1/2 red pepper, sliced.



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
144                                        Feasting For Fun

1/2 green pepper, sliced.                             Fry the garlic and turkey over a medium
1 spring onion, sliced.                               heat for about five minutes, constantly
2 teaspoons of olive oil.                             stirring.
1 crushed garlic clove.
1 of teaspoon ground ginger.                          Add the spring onion and peppers and fry for
1/2 cup brown rice OR 1 block of noodles.             another minute.
2 teaspoons of soy sauce.
2 tablespoons of water.                               Mix the soy sauce, water and orange juice,
1 tablespoon of orange juice.                         then add.

Heat the oil in a frying pan.                         Add the ground ginger.

                                                      Cook for another four minutes on medium
                                                      heat.

                                             Venison

Breaded Venison Steaks                                1-2 tbsp. butter or margarine
                                                      Salt and freshly ground black pepper
4-8 venison round steaks                              Madeira Game Sauce (optional):
1 cup cracked crumbs                                  3 tbsp. butter or margarine
Salt and pepper                                       1 cup venison stock
1 onion, chopped                                      2 tbsp. Madeira wine
1 cup red wine                                        3 tbsp. all-purpose flour
1 egg, beaten                                         2 tbsp. currant jelly
½ cup flour
4 tbsp. cooking oil                                   In a small saucepan, melt butter over
1 can mushrooms, drained                              medium low heat. Stir in flour. Blend in
                                                      stock.
Dip steaks in egg, roll in mixture of crumbs,
flour, salt, and pepper.                              Cook over medium heat until thickened and
                                                      bubbly after 5-7 minutes. Add jelly.
Brown steaks in oil. Place in baking dish.
                                                      Stir until melted. Add Madeira wine and heat
Cover with onion, mushrooms, and wine.                just to boiling. Serve sauce warm. Makes
Bake, covered at 350 degrees Fahrenheit               about 1 cup.
for 1-1½ hours.
                                                      Remove all surface fat and silver-skin from
Burgundy Venison                                      tenderloin. Slice across grain into one-inch-
                                                      thick fillets. In medium skillet, melt butter in
2 ½ lb of venison.                                    oil over medium-low heat. Add fillets; cook to
¾ cup of Burgundy wine.                               desired doneness over medium high heat,
1 packet dry onion soup mix.                          turning once. Salt and pepper to taste.
1 can of cream of mushroom soup.
1 small can of mushrooms.                             Grilled Venison

Cut up the venison meat. Mix ingredients              5 half-inch think venison steaks.
thoroughly.                                           Buttermilk.
                                                      Meat tenderizer.
In a slow cooker, cook for 6 to 8 hours.              Dry mustard.
                                                      ¼ cup of margarine.
Fillet of Venison                                     2 tablespoons of olive oil.
                                                      1 tablespoon of pepper.
1 whole deer tenderloin, 1-3 lbs.                     Pinch of salt.
1 tbsp. olive oil or vegetable oil



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                        145

Marinade the venison steaks in the meat              Slow Cooked Teriyaki
tenderizer and buttermilk for about 24 hours.
                                                     1 (2 pound) venison roast
Brush the steaks with olive oil.                     1 cup packed brown sugar
                                                     1/3 cup unsweetened apple juice
Coat the steaks with the dry mustard and             1/3 cup soy sauce
pepper.                                              1/2 teaspoon salt
                                                     3 tablespoons cold water
Grill until done.                                    2 tablespoons cornstarch

Combine the margarine and salt; brush on             Cut venison roast in half and rub with brown
steaks.                                              sugar.

Grilled Venison Backstrap                            Place roast into a slow cooker and add the
                                                     apple juice, soy sauce, and salt.
2 pounds venison backstrap (tenderloin), cut         Cover and cook on Low setting for 6 hours
into 2 inch chunks                                   or until meat is tender.
1 quart apple cider
1 1/2 pounds thick sliced bacon                      Remove meat from slow cooker, cover, and
2 (12 ounce) bottles barbecue sauce, your            let stand for 15 minutes.
choice
                                                     Pour drippings through strainer into medium
Place chunks of venison into a shallow               sized bowl, return juices to slow cooker and
baking dish, and pour enough apple cider in          discard material in strainer.
to cover them.
                                                     In a small bowl, combine water and
Cover, and refrigerate for 2 hours.                  cornstarch until smooth; stir into cooking
                                                     juices until well combined.
Remove, and pat dry.
                                                     Cover and cook on High until thickened,
Discard apple cider, and return venison to           about 15 minutes.
the dish.
                                                     Slice meat and serve with gravy.
Pour barbeque sauce over the chunks,
cover, and refrigerate for 2 to 3 more hours.        Venison Burgers

Preheat an outdoor grill for high heat.              1 lb minced venison.
                                                     ½ cup oatmeal.
Charcoal is best, but if you must, use gas.          ¼ cup chopped onion.
                                                     1 tspn salt.
Remove meat from the refrigerator, and let           ½ tspn garlic.
stand for 30 minutes, or until no longer             2 tspn mustard.
chilled.                                             ½ tspn Worcestershire sauce.
                                                     ¼ cup catsup.
Wrap each chunk of venison in a slice of             Mix all ingredients together in a bowl.
bacon, and secure with toothpicks.
                                                     Shape the mixture into small balls, using
Brush the grill grate with olive oil when hot,       approximately a teaspoon of mixture for
and place venison pieces on the grill so they        each.
are not touching. The bacon will kick up
some flames, so be ready.                            Flatten each ball and cook over medium
                                                     heat in a large frying pan with enough fat to
Grill, turning occasionally, until the bacon         stop them from sticking.
becomes slightly burnt, 15 to 20 minutes.
The slower, the better. Dig in, and prepare          Turn to ensure both sides are browned and
to want more!                                        cooked for about 5 to 7 minutes.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
146                                      Feasting For Fun

Venison Jerky
                                                    Dredge the venison cubes in mixture.
5 lb. venison steak cut into 1" wide & 3/8"         Heat the lard in large skillet & brown the
thick strips                                        meat.
1/4cup vegetable oil
1cup teriyaki sauce                                 Once they are all browned add spices & red
1cup Worcestershire sauce                           wine.
5 tsp. seasoned salt
1 tbsp. onion powder (not onion salt)               Cover with cold water and bring to boil.
2 tbsp. minced garlic                               Lower heat & simmer for 1/2 hour.
2 tbsp. coarse ground black pepper
1 tbsp. liquid smoke                                Transfer meat to pie dish and cover with the
                                                    pie crust.
Mix oil, sauces and seasonings together and
pour over venison strips.                           Bake at 400 F oven for 20-25 minutes.

Marinate overnight.                                 Venison Scallopini

Place strips of venison on cookie sheets and        1½ lb. venison round steak, cut ½ inch thick
place in oven at 200 degrees for 5-6 hours          ½ cup flour
or until dark brown and to desired dryness.         ½ tsp. pepper
                                                    1/3 cup light cream
Venison Meatloaf                                    ¾ cup Parmesan cheese
                                                    1 cup Marsala wine or pineapple juice
2 cups ground venison                               1 clove garlic, crushed
1 1/2 cups seasoned bread crumbs                    1 tsp. salt
1/2 teaspoon salt                                   1 egg, slightly beaten
2 eggs                                              ¾ cup fine cracker crumbs
1 envelope Lipton Onion Soup Mix                    ¼ cup snipped parsley
3/4 cup ketchup
1/2 cup warm water                                  Heat oven to 375 degrees Fahrenheit.
                                                    Pound meat pieces ¼-inch thick with the
Beat thoroughly. Put into loaf pan.                 edge of a saucer or meat pounder.

Pour one 8 oz can tomato sauce over all.            Stir flour, salt, and pepper together. Stir egg
                                                    and cream together.
Bake one hour at 350 degrees.
                                                    Stir crumbs, Parmesan and parsley
Venison Pie                                         together.

2 lb Venison steak.                                 Dredge the meat first in the flour mixture,
3 tablespoons of Lemon juice.                       then the egg mixture, then the crumb
1 cup of Red wine.                                  mixture. In large skillet, heat butter and
¼ cup of Lard.                                      garlic until golden.
¼ cup of Flour.
1 teaspoon of Chili powder.                         Brown meat on both sides.
½ teaspoon of Mace.                                 Place browned meat in square baking dish,
4 x Bay leaves.                                     8 x 8 x 2 inches. Pour wine over the top and
½ teaspoon of Fresh celery seeds.                   cover.
Rich pastry crust.
                                                    Bake 45-60 minutes or until meat is tender.
Cut the venison into 1" cubes & roll them in
lemon juice. Mix flour & chili powder in a flat
dish.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                     147


                                             Spice Mixes

All-Purpose Dry Rub                                     Poultry Seasoning

3/4 cup paprika                                         3/4 teaspoon sage, crumbled
1/4 cup ground black pepper                             1/4 teaspoon leaf thyme, crumbled
1/4 cup salt                                            1/4 teaspoon pepper
1/4 cup granulated sugar                                dash marjoram
2 tablespoons chili powder                              dash cloves, optional
2 tablespoons garlic powder
2 tablespoons onion powder                              Combine all ingredients. If you make extra,
                                                        store in an airtight container.
Mix the spices thoroughly in a bowl.
                                                        Use for poultry stuffing or dressing, as a rub
Store covered in a cool, dark pantry.                   for chicken, or as seasoning for other
                                                        dishes.
Caribbean Jerk Seasoning & Rub
                                                        Poultry Spices
2 tablespoons dried minced onion
1 tablespoon garlic powder                              1 1/2 teaspoons dried leaf sage, crumbled
4 teaspoons crushed dry thyme leaves                    1/2 teaspoon dried leaf thyme, crumbled
2 teaspoons salt                                        1/2 teaspoon dried marjoram, crumbled
2 teaspoons ground allspice                             1/4 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon                            Combine all ingredients. If you make extra,
1 tablespoon sugar                                      store in an airtight container.
2 teaspoons black pepper
                                                        Use for poultry stuffing or dressing, as a rub
In jar with tight fitting lid, shake together all       for chicken, or as seasoning for other
spices and seasonings. Store tightly covered            dishes.
at room temperature.
                                                        Spice Rub for Pork
Greek Dry Rub
                                                        1 tablespoon fennel seeds
1 tablespoon minced garlic                              3 tbsps ground savory
1 tablespoon finely shredded lemon peel                 1 tablespoon cumin seeds
1 1/2 teaspoons dried rosemary, crushed                 1 tablespoon coriander seeds
1 teaspoon dried mint crushed                           3/4 teaspoon ground cinnamon
1 1/2 teaspoons dried oregano leaves,                   1 1/2 teaspoons dry mustard
crushed                                                 1 1/2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper                        Toast seeds in small skillet over medium
                                                        heat, shaking pan occasionally to prevent
In a small bowl, stir together the spices.              burning, until fine wisps of smoke appear, 3
                                                        to 5 minutes. Cool to room temperature.
Rub spice mixture evenly over meat, coating
the entire surface.                                     Combine cooled seeds with remaining
                                                        ingredients, and grind mixture to powder in
Cook meat as desired, or cover and                      spice grinder.
refrigerate for 15 minutes to several hours to          Rub mixture over oiled and seasoned pork
boost flavors.                                          before grilling.

                                                        Makes about 1/4 cup.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
148                                       Feasting For Fun


                                               Soups

Soup is a food that is made by combining ingredients, such as meat and vegetables in stock or
hot/boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified
into two broad groups: clear soups and thick soups. The established French classifications of
clear soups are bouillon and consommé. Thick soups are classified depending upon the type of
thickening agent used: purées are vegetable soups thickened with starch; bisques are made from
puréed shellfish or vegetables thickened with cream; cream soups may be thickened with
béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients
commonly used to thicken soups and broths include rice, flour and grains.

Acorn Squash Soup                                       2 cups of crumbled bacon.
                                                        5 oz of grated cheddar cheese.
2 acorn squash                                          Salt and freshly ground black pepper, to
4 tablespoons butter                                    taste.
1 onion, chopped
4 tablespoons all-purpose flour                         Bake the potatoes at 350°F (175°C) until
5 cups chicken broth                                    fork tender.
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper                             Melt butter in a suitably sized saucepan.
1 cup heavy cream                                       Gradually blend in the flour until thoroughly
1 cup pumpkin seed, toasted                             combined.

Preheat oven to 375*F.                                  Slowly add the milk to the butter/flour
                                                        mixture, frequently whisking. Add the salt
Cut acorn squash in half and roast in an                and freshly ground black pepper; then
oven for 30 minutes.                                    simmer over low heat, stirring constantly.
                                                        Cut the potatoes in half, scoop out the
Remove the seeds and skin then puree the                center and set aside.
pulp in a food processor.
                                                        Chop half of the potato peels and discard
In a large kettle melt butter. Add chopped              the rest.
onion and cook until clear.
                                                        When the milk mixture is hot, whisk in the
Sprinkle with flour and cook for 1 minute.              potato. Add the chopped green onions and
                                                        potato peel.
Stir in chicken broth, mixing until smooth.
                                                        Whisk thoroughly, then add the sour cream
Add the pureed squash, nutmeg, pepper,                  and crumbled bacon and heat thoroughly.
and cream.
                                                        Add the grated cheddar gradually until all
Garnish with toasted pumpkin seed.                      has melted. Serve.

Baked Potato Soup                                       Broccoli Cheese Soup

4 large potatoes.                                       4 chicken bouillon cubes.
2/3 cups of butter.                                     4 cups water.
2/3 cups of flour.                                      2 cans cream of chicken soup.
1 ½ quart milk.                                         1 (10-12 oz) box chopped of broccoli.
4 green onions, chopped.                                1 1/2 cups raw potatoes, diced.
1 cup of sour cream.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                        149

1 small onion, chopped.                             In a large heavy stockpot, whisk milk
1 pound Velveeta cheese.                            together with flour; heat on medium. Add
                                                    garlic salt, salt and pepper. Stir in butter to
Boil 4 cups of water and dissolve bouillon in       blend.
it. Add the vegetables and cook over low
heat until potatoes are soft. Add the cheese        Add potatoes and carrots to pot; simmer
and cook until melted.                              until tender, about 15 minutes. Add cheese,
                                                    frozen broccoli and ham. Cook until tender,
Black Bean Soup                                     another 15 to 20 minutes.

2 (16-ounce) cans black beans, un-drained           Broccoli-Cauliflower Cheese Soup
1 cup water
1 teaspoon Chicken Flavor Instant Bouillon          3 carrots, sliced
Nonstick cooking spray                              1 onion, chopped
1 small onion, chopped                              1/4 pound butter
1 teaspoon bottled minced garlic                    3 cups chicken broth
1 cup bottled chunky salsa                          1 (16-ounce) package frozen broccoli, finely
1 tablespoon lime juice                             chopped
2 teaspoons ground cumin                            1 (16-ounce) package frozen cauliflower,
1/4 teaspoon crushed red pepper (optional)          finely chopped
1/3 cup plain yogurt (optional)                     2 (10.75-ounce) cans condensed cream of
Fresh cilantro leaves                               potato soup
                                                    1 pound processed cheese spread, cut into
Place half of beans with liquid and broth in        cubes
blender or food processor; cover. Blend until       1 cup sour cream
smooth.
                                                    In a large saucepan over medium heat,
Coat large saucepan with nonstick cooking           sauté carrots and onion in butter until
spray. Heat over medium-high heat. Add              tender-crisp.
onion and garlic; cook for 4 to 5 minutes or
until onion is tender.                              Remove and transfer into a blender or food
                                                    processor and process until finely chopped.
Add blended bean mixture, remaining beans           Pour into a pan.
and liquid, salsa, lime juice, cumin and
crushed red pepper. Bring to a boil.                Stir in chicken broth, broccoli, cauliflower,
                                                    cream of potato soup and processed cheese
Reduce heat to low; cover. Cook, stirring           spread. Simmer for 10 minutes over very
occasionally, for 25 to 30 minutes.                 low heat.

Serve topped with yogurt. Garnish with              Just before serving stir in sour cream.
cilantro.
                                                    Cheesy Potato Ham Chowder
Broccoli and Potato Soup
                                                    2 3/4 cups water
5 cups milk                                         1 medium carrot, grated
1/2 cup all-purpose flour                           1 rib celery, chopped
1 teaspoon garlic salt                              1 medium onion, peeled and chopped
1 teaspoon salt                                     1 (4.5-ounce) package Julienne Potatoes
1 teaspoon ground black pepper                      mix
1/2 cup butter or margarine                         3 cups milk
4 potatoes, peeled diced                            3/4 cup cubed fully-cooked ham
4 carrots, diced                                    1 tablespoon lemon juice
1/2 cup shredded cheddar cheese                     Shredded cheddar cheese
1 (10-ounce) package frozen broccoli
1 pound ham, diced                                  Snipped parsley or cilantro for garnish




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
150                                        Feasting For Fun

In a large saucepan combine water, carrot,            In a heavy saucepan cook the bacon, the
celery, onion, and dry potatoes from mix.             onion, and the celery in the butter over
                                                      medium-low heat, stirring, until the
Bring to boiling; reduce heat, cover and              vegetables are softened, add the milk, clams
simmer 20 minutes.                                    with the liquid, potatoes, salt and pepper.

Stir in milk and packet of sauce mix. Stir well       Simmer the chowder, stirring occasionally,
and return to boil. Boil gently for 2 minutes.        for 15 minutes, or until potatoes are tender.
Stir in ham and lemon juice; heat through.            Stir in the green onions.

Sprinkle with shredded cheddar cheese and             Clam Chowder with Bacon
garnish with snipped parsley or cilantro
                                                      12 whole clams, scrubbed
Chicken Soup                                          3 strips of bacon
                                                      3 cups water
Whole chicken.                                        1 cup milk
1 lb of new potatoes.                                 2 potatoes, peeled and diced
1 onion, quartered.                                   2 onions, chopped
1 can of baby corn.                                   2 carrots, peeled and chopped
3 cloves of garlic.                                   1 green bell pepper, seeded and chopped
1 inch of ginger root, shredded.                      1/2 teaspoon salt
4 large carrots cut into one-inch slices.             1/4 teaspoon ground black pepper
2 stalks of celery cut into one-inch slices.
2 teaspoons of salt.                                  Place clams in a pot of water 1/2-inch deep.
8 pints of water.                                     Cover and steam over medium heat just
                                                      until clams open.
Combine the chicken, water, onion, garlic,
ginger and salt in a large stock pot and bring        Remove from heat and let cool.
to a boil.                                            Once cooled, shuck clams (remove shell);
                                                      reserve any liquid.
Simmer for about 45 minutes, skimming off
oil and fat as required.                              Finely chop clams.

When cooked, remove the chicken and                   Strain liquid; set aside.
shred it, removing bones, fat, skin and
gristle.                                              Fry bacon in a large skillet until almost crisp;
                                                      drain on paper towel and crumble. Set
Strain chicken broth. Add the vegetables              aside.
and chicken to chicken broth and bring to a
boil, reduce heat and simmer for about half           In a large saucepan, combine water, milk,
an hour or until the potatoes are cooked.             potatoes, onions, carrots and green bell
Serve hot.                                            pepper; bring to a boil, reduce heat, cover
                                                      and simmer for 30 minutes.
Clam Chowder
                                                      Add clams and reserved liquid, simmer 15
2 slices bacon, chopped                               minutes more. Season with salt and pepper.
1 medium onion, chopped fine                          Serve hot, garnished with bacon.
2 celery ribs, chopped fine
3 tablespoons butter                                  Cold Spinach Soup
4 cups milk
3 (6 1/2-ounce) cans minced clams including           16 oz of plain yogurt.
liquid                                                9 cups of fresh spinach.
2 cups potatoes, diced                                2 cups of milk.
1/4 cup chopped green onions                          1 cup of diced cooked chicken.
                                                      ½ cup of chopped onion.
                                                      2 ½ tablespoons of fresh dill, chopped.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     151

In a blender, combine 3 cups of fresh               Cut off and discard the tough bottoms from
spinach, 1 cup of milk, the onion, dill and         asparagus.
any additional seasoning.
                                                    Cut off the tips and set aside.
Cover and process until almost smooth, then
pour into a large serving bowl.                     Coarsely chop the stalks.
                                                    In a skillet over medium-high heat, cook the
Again in the blender, mix the remaining milk        chopped asparagus stalks with chopped
and spinach with the yogurt; then cover and         onion in butter.
blend until smooth.
                                                    Cook for 8 to 10 minutes or until the onions
Stir the new mixture into the serving bowl,         are transparent.
and then stir in the cooked chicken.
                                                    Sprinkle asparagus mixture with flour and
Refrigerate, then when serve when ready.            continue to stir over low heat for 5 to 8
                                                    minutes.
Cream of Artichoke Soup
                                                    Slowly add chicken broth, stirring constantly.
2 medium carrots, sliced.
2 medium ribs celery, sliced.                       Cook for another 8 to 10 minutes, stirring
4 tablespoons butter.                               frequently, until thickened. Cool slightly.
1 bay leaf.
½ teaspoon of thyme.                                In a blender or food processor, puree until
4 cups chicken broth.                               the mixture is smooth.
One (14oz) can artichoke hearts, drained
and sliced.                                         Return the puree to a large kettle with milk,
Salt to taste.                                      dillweed, salt, white pepper, and soy sauce.
Pepper to taste.                                    Add the asparagus tips and heat gently, but
2 egg yolks.                                        do not boil.
1 cup whipping cream.
Sauté carrots and celery in butter. Add bay         Cream of Mushroom Soup
leaf, thyme, chicken broth and artichoke
hearts. Simmer 10 to 15 minutes.                    2 (7-ounce) cans mushroom stems and
                                                    pieces, drained, liquid reserved
Remove bay leaf and season with salt and            1/4 cup butter or margarine
pepper. Stir two egg yolks into cream. Add          2 tablespoons chopped onion
a small amount of warm soup mixture to              1/4 cup all-purpose flour
egg-cream mixture.                                  1 teaspoon seasoned salt
                                                    1 (12-ounce) can Evaporated Milk
Stir well and add to warm soup mixture,
blending well. Heat, stirring constantly, but       Chop mushrooms. Add water to mushroom
do not boil.                                        liquid to make 2 cups.

Cream of Asparagus Soup                             Melt butter in large saucepan over medium
                                                    heat. Add onion; cook for 1 to 2 minutes or
1 1/2 pounds asparagus                              until tender.
1 1/2 cups chopped onions
6 tablespoons butter                                Remove from heat. Stir in flour and
6 tablespoons all-purpose flour                     seasoning salt; return to heat.
2 cups chicken broth
4 cups milk                                         Stir in mushroom liquid mixture, evaporated
1/2 teaspoon dillweed                               milk and mushrooms.
1 teaspoon salt
1/2 teaspoon white pepper                           Cook over medium heat, stirring constantly,
2 tablespoons soy sauce                             until mixture comes to a boil.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
152                                       Feasting For Fun

Cream of Zucchini Soup
                                                     Stir the milk mixture into the stockpot, and
3 tablespoons minced onions                          cook soup until heated through. Serve
2 tablespoons butter or margarine                    immediately.
2 cups chicken broth
1 teaspoon curry powder                              Egg Drop Soup
1/2 teaspoon salt
1/4 teaspoon ground black pepper                     1 egg
2 1/2 pounds sliced zucchini                         1/3cup flour
1 (8-ounce) container sour cream                     1 tbsp. water
                                                     1 tbsp. chicken or beef seasoned stock base
In a medium saucepan sauté minced onion              6cup boiling chicken broth
in butter until tender. Add chicken broth,
curry, salt, and pepper. Bring to a boil;            Beat egg with fork; add flour and 1
reduce heat.                                         tablespoon water and continue beating until
                                                     smooth. Dissolve seasoned stock base in
Add sliced zucchini; cover and simmer until          the boiling water.
the zucchini is tender about 5 minutes. Stir
in sour cream.                                       Drop the egg mixture, in a thin stream, from
                                                     a spoon into the boiling broth.
Pour into a food processor or blender and
process until smooth. Cover; serve chilled.          Move spoon slowly back and forth for even
                                                     distribution. Do not stir soup until egg is
Delicious Ham & Potato Soup                          cooked. Makes 6 (1 cup) servings.

3 1/2 cups peeled and diced potatoes                 Tips for making Egg Drop Soup:
1/3 cup diced celery                                 Lightly beat the egg so that no bubbles form
1/3 cup finely chopped onion
3/4 cup diced cooked ham                             Turn off the heat the minute you begin
3 1/4 cups water                                     pouring in the egg (this produces silkier
2 tablespoons chicken bouillon granules              threads)
1/2 teaspoon salt, or to taste                       Pour the egg in a very slow stream (pouring
1 teaspoon ground white or black pepper, or          it through the tines of a fork from several
to taste                                             inches above the pot is a good way to keep
5 tablespoons butter                                 the stream slow and steady)
5 tablespoons all-purpose flour
2 cups milk                                          Begin stirring as soon as you start pouring in
                                                     the egg.
Combine the potatoes, celery, onion, ham
and water in a stockpot.                             Gazpacho

Bring to a boil, then cook over medium heat          1 onion, diced
until potatoes are tender, about 10 to 15            1 green bell pepper, seeded and chopped
minutes.                                             8 ripe tomatoes, peeled and chopped (or 2
                                                     cans diced)
Stir in the chicken bouillon, salt and pepper.       2 cucumbers, peeled and chopped
In a separate saucepan, melt butter over             3 cloves garlic, peeled and mashed
medium-low heat.                                     2 teaspoons sea salt
                                                     1/2 teaspoon Hungarian paprika
Whisk in flour with a fork, and cook, stirring       4 tablespoons extra virgin olive oil
constantly until thick, about 1 minute.              3 tablespoons wine vinegar
                                                     pinch of ground cayenne pepper
Slowly stir in milk as not to allow lumps to         pinch each of basil and oregano
form until all of the milk has been added.           1 slice of bread, moistened
Continue stirring over medium-low heat until
thick, 4 to 5 minutes.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                     153

This dish is best prepared using red vine            Irish Potato Soup
ripened tomatoes.
                                                     6 potatoes, peeled and cubed
If all that is available are the unripe              1 tablespoon vegetable oil
supermarket variety, then canned diced               1/2 cup diced celery
tomatoes are preferred.                              1/2 cup diced peeled onion
                                                     1 1/2 cups canned evaporated milk
Use fresh herbs when available. A few drops          1/2 cup butter or margarine
of lemon juice can be added to brighten the          1 teaspoon salt
flavor, if desired.                                  1/4 teaspoon ground black pepper

Soak the bread in a few teaspoons of water           Place potatoes in a stockpot with enough
while preparing the gazpacho.                        water to cover.

Chop the onion, green pepper, tomatoes,              Boil until tender, about 10 minutes. Drain
garlic and ground cayenne, basil and                 and set aside.
oregano.
                                                     In a large saucepan, heat oil over medium
                                                     heat. Add celery and onion and cook until
Combine in a non-metallic bowl or mortar             translucent, about 5 minutes.
and pestle, or use a potato masher to pound
ingredients together for 5 minutes or until a        Add potatoes. Stir in evaporated milk, butter,
paste is achieved (or a blender can be               salt and pepper.
used).
                                                     Heat until just below boiling. Serve
Add the bread, olive oil, vinegar, and 2 cups        immediately.
cold water.
                                                     Leek Soup
Pour the mixture through a coarse strainer.
Chill for at least 1 hour before serving.            1 cup of chopped leeks (the white part).
                                                     1 cup of milk.
Serve cold, with small condiment bowls of            2/3 cup of water.
chopped tomatoes, chopped green peppers,             ¼ cup of cream.
and cubed cucumbers.                                 3 tablespoons of butter.
                                                     1 teaspoon of chicken stock.
German Potato Soup                                   1 medium potato, boiled.
                                                     Chopped chives, to garnish.
6 cups russet potatoes, peeled and diced             In a suitably sized skillet, melt the butter
3/4 cup chopped green onions                         over medium heat.
1/3 cup shredded carrots                             Cook the leeks in the skillet for 5 minutes.
1/4 cup minced celery                                Add the chicken stock and the water; then
1 pint heavy whipping cream                          bring to a boil and reduce heat.
3 tablespoons chicken base                           Cover and simmer for 10 minutes.
1/4 pound butter
                                                     Stir in the milk and cream. Add the potato
Boil potatoes, carrots, green onions and             after mashing, or put it in a blender at low
celery until potatoes are fork tender, about         speed. Garnish with chives.
15 minutes.
                                                     Pea Soup
Then add cream, soup base and butter. Stir
until soup becomes very creamy.                      1 can Marrowfat peas
                                                     1 slice onion
Season to taste with salt and cracked black          2 teaspoons sugar
pepper.                                              2 tablespoons butter
                                                     1 pint cold water
                                                     2 tablespoons flour


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
154                                      Feasting For Fun

1 pint milk                                         Soak for two hours in 2 cups water.
1 teaspoon salt                                     In a large soup pot or Dutch oven, sauté
1/8 teaspoon pepper                                 minced garlic in 1 tablespoon of butter and 1
Drain peas from their liquor, add sugar and         tablespoon olive oil until garlic golden, but
cold water and simmer twenty minutes.               not brown in color.

Rub through a sieve, reheat, and thicken            Add ham bone, water in which peas have
with butter and flour cooked together.              been soaked and 2 extra quarts of water,
                                                    and bay leaves.
Scald milk with onion, remove onion, and
add milk to pea mixture, season with salt           Bring to a boil for 1 minute; reduce heat and
and pepper.                                         simmer, covered for 1 hour.

Savory Pea Soup                                     Remove cover and simmer an additional
                                                    hour or until soup is desired consistency.
1 pint canned peas
1 pint water                                        Add baby carrots during final 20-30 minutes
1 teaspoon salt                                     of cooking (may be roughly chopped, if
1 tablespoon butter                                 desired, or leave whole).
1 tablespoon flour
1 slice onion                                       If you prefer a pureed soup, process using a
1 sprig mint                                        hand blender before adding carrots.

Drain the peas through colander. Add the            Taste soup one half hour before serving;
water.                                              add additional garlic or garlic powder and
                                                    salt and pepper, as desired.
Rub together the flour and butter and               Bring a separate pot of water to a boil and
moisten with a little water.                        cook spaghetti according to package
                                                    directions.
Add this to the peas, and cook with the
onion and mint for about fifteen minutes.           Drain.

Season and serve. Celery salt may be                Stir in milk or cream 10 minutes before
substituted for the onion if desired.               serving.

Split Pea & Ham Soup                                If you have any leftover ham, add at this
                                                    time.
1 ham bone
1 lb. dry split peas                                Stir in spaghetti. Remove bay leaves before
4 cloves garlic, minced                             serving.
1 tablespoon each butter and olive oil
2 quarts water                                      Tuscan Onion Soup
2 bay leaves
1 lb baby carrots                                   2 lb. yellow onions
1 lb spaghetti, broken into 3" pieces               2 pints low-sodium chicken stock
salt and pepper, to taste                           2 pints low-sodium beef stock
1 cup light cream or milk                           1/4 cup olive oil
                                                    1/4 cup dry white wine
Empty package of split peas into a colander         1/2 teaspoon black pepper
or bowl.                                            1/2 teaspoon sea salt (or to taste)
                                                    Italian bread in 1/2 inch slices
Sort through well, removing foreign matter          1/2 cup grated Parmesan cheese
and imperfect peas.                                 3 tablespoons fresh parsley, minced
                                                    2-4 cloves garlic
Rinse well.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                          155

Combine beef and chicken stock in a stock
pot.                                                  Toast both sides of bread on a grill or is a
                                                      panini press.
Blanch onions in stock until translucent.
                                                      Rub a clove of garlic over toasted bread, if
Strain stock and drain and reserve onions.            desired.
Return stock to pan.
                                                      Place one slice bread at the bottom of each
In a skillet, sauté onions until lightly              serving bowl.
browned, adding minced garlic during the
last few minutes.                                     Pour soup over tread (leave one end of
                                                      bread exposed for easier handling.
Transfer onion and garlic to stock pot.
Simmer for 20 minutes over low heat.                  Sprinkle with several tablespoons freshly
                                                      grated Parmesan cheese and a pinch of
De-glaze the skillet with wine.                       minced parsley as a garnish.

Reduce wine mixture over low heat until
volume is reduced by half, then add to stock.

Season to taste with salt and pepper.

                                            Salads:
        Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads
of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit
salads.. They include a mixture of cold or hot foods, often including raw vegetables and/or fruits.
Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on
pasta, noodles, or even jelly. Most salads are traditionally served cold, although some, such as
German potato salad, are served hot. Green salads including leaf lettuces are generally served
with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the
addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer
before a larger meal, but can also be a side dish, or a main course.

Almost Eggless Egg Salad                              In a small bowl, combine mayonnaise, sweet
                                                      pickle relish, vinegar, mustard, sugar,
2 tablespoons mayonnaise                              turmeric, dill, and parsley.
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar                    Mix well, and reserve.
1 teaspoon prepared mustard
1 teaspoon white sugar                                Place drained tofu in large bowl, and
1/2 teaspoon ground turmeric                          crumble with a fork.
1/4 teaspoon dried dill weed
1 tablespoon dried parsley                            Stir in onion and celery. Mix in reserved
1 pound firm tofu, sliced and well drained            mixture.
1 tablespoon minced onion
2 tablespoons minced celery                           Season to taste with salt and pepper.
salt to taste
ground black pepper to taste                          Chill for several hours to allow flavors to
                                                      blend.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
156                                      Feasting For Fun

Asian Vermicelli Pasta Salad                        Trim off the tough ends of the asparagus,
                                                    then steam until just tender and bright
First boil the vermicelli and drain after the       green.
noodles are soft. In a small bowl, combine
the soy sauce, minced garlic, olive oil, and        Plunge the asparagus into cold water to halt
crushed peppers together and mix very well.         the cooking time and drain well. Set aside.
In a large bowl combine the vermicelli with
the cherry tomatoes and papaya and mix              Peel the avocados then dice the flesh. Toss
very well.                                          with the lemon juice and lemon zest, then
                                                    add to the asparagus.
Pour the soy sauce dressing over the
vermicelli and mix some more.                       For the dressing, whisk the white wine
                                                    vinegar, balsamic vinegar, olive oil, castor
Serve as is or refrigerate and serve later.         sugar, mint and parsley. Add salt and
                                                    pepper to taste, then pour over the
Asparagus Salad                                     asparagus.

4 oz of fresh asparagus spears.                     Toss lightly, then spoon into a suitably sized
4 oz of tomatoes.                                   bowl.
4 oz of baby potatoes.
2 oz of fresh corn.                                 Refrigerate, then serve.
2 tablespoons of spinach sauce.
Salt.                                               Avocado Egg Salad
Slice the tomatoes. Boil and peel the baby
potatoes.                                           6 hard-boiled eggs, peeled
                                                    2 avocados - peeled, pitted, and cubed
 Take a pan and place asparagus spears              1/2 cup minced red onion
inside; then pour boiling hot water over            3 tablespoons chopped sweet pickles
them. Add salt to the water and allow to            1 tablespoon prepared yellow mustard
simmer for about 12 minutes.                        1/3 cup mayonnaise
                                                    salt and pepper to taste
Remove the asparagus spears and run cold
water over them.                                    Mash the eggs with a fork in a mixing bowl
                                                    to break up. Add the avocado, onion, pickle,
Drain, then set aside.                              mustard, and mayonnaise.

Place the asparagus, potatoes, corn and             Gently smash the ingredients together until
tomato slices in a bowl.                            blended.

Pour spinach sauce over top.                        Season to taste with salt and pepper.

Chill and serve ad desired.                         Avocado Salad

Avocado and Asparagus                               1 half avocado, peeled, sliced
                                                    1 half ripe heirloom tomato, sliced
2 lb of asparagus.                                  A pinch of chopped fresh chives or sliced
2 medium avocados.                                  green onions
Juice and zest of 1 lemon.                          Juice from one slice of lemon
2 tablespoons of olive oil.                         A pinch of coarse salt
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.                    Arrange slices of avocado and tomato on a
1 tablespoon of white wine vinegar.                 plate. Sprinkle with chives, lemon juice, and
½ tablespoon of balsamic vinegar.                   coarse salt.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.                           Serves one.
Salt and pepper, to taste.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                         157

Bird's Nest Egg Salad                                  Caprese Pasta Salad

1 egg                                                  1 (16 ounce) package fusilli pasta
3 cups chow mein noodles                               1 cup fresh basil leaves
1/4 teaspoon garlic salt                               1/4 cup grated Parmesan or Romano
                                                       cheese
Egg Salad:                                             1/4 cup pine nuts, toasted (optional)
6 hard-cooked eggs, chopped                            2 cloves garlic
1/3 cup mayonnaise                                     1/4 cup olive oil
1/3 cup finely chopped celery                          1 pint cherry tomatoes, halved
2 tablespoons finely chopped onion                     3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley                     4 ounces fresh mozzarella cheese strips
1 1/2 teaspoons ground mustard                         salt and pepper to taste
1/2 teaspoon lemon juice
1/4 teaspoon seasoned salt                             Fill a large pot with lightly salted water and
Lettuce Leaves                                         bring to a rolling boil over high heat.

In a small bowl, beat egg. Add chow mein               Once the water is boiling, stir in the fusilli,
noodles and garlic salt; stir to coat.                 and return to a boil.

Drop by 1/3 cupfuls onto a greased baking              Cook the pasta uncovered, stirring
sheet. Using fingers, shape each into a nest;          occasionally, until the pasta has cooked
make an indentation in the center of each.             through, but is still firm to the bite, about 12
                                                       minutes. Drain.
Bake at 350 degrees F for 11-13 minutes or
until set. Cool for 2 minutes; remove to a             Place basil, 1/4 cup Parmesan cheese, pine
wire rack to cool completely.                          nuts, and garlic into a blender or food
                                                       processor; cover and chop to a coarse
In a bowl, combine the first eight egg salad           paste.
ingredients; mix well. Just before serving,
spoon 1/4 cupful into each nest.                       Add the olive oil in a slow, steady stream.
                                                       Continue processing until a soft paste has
Serve on a lettuce-lined plate if desired.             formed. Set pesto aside.

BLT Salad Recipe                                       Combine the cooked pasta, tomatoes, 3
                                                       tablespoons Parmesan, mozzarella, and
4 slices of bacon                                      pesto in a large bowl.
1 tomato
3 cups of lettuce, your choice of lettuce              Season with salt and pepper. Cover bowl,
1/3 cup Ranch dressing                                 refrigerate to chill for 45 minutes, and serve.

In a frying pan, cook bacon.                           Carrot Salad
While the bacon is cooking, cut up the
tomato into small pieces or chunks.                    1 ½ lb of carrots, peeled and grated.
                                                       ¼ cup of non-fat mayonnaise.
Rinse and break apart the lettuce.                     2 ½ tablespoons of freshly-squeezed lemon
                                                       juice
Once the bacon is done cooking, pat it dry,            1 tablespoon of maple syrup.
removing as much grease as possible, then
crumble the bacon into pieces.                         Pinch of salt.

Place all ingredients, including dressing into         In a bowl, mix together the mayonnaise,
a suitable sized bowl with lid and shake in all        lemon juice, maple syrup and a pinch of salt.
directions for about 20-30 seconds.                    Add the carrots, tossing to mix.

                                                       Allow to stand for about 45 minutes.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
158                                          Feasting For Fun

                                                        1 avocado cut into small ½‖cubes
Chicken and Macaroni Pasta Salad                        4 fluid oz. California Cobb dressing
                                                        Combine all of the ingredients, toss, and
First cook and drain the elbow macaroni.                serve.
Next add the macaroni in a large bowl with
the chicken, celery, and scallions.                     Cool Tuna Salad

Pour over the ranch dressing and toss                   1 (9.25-ounce) can tuna, drained
lightly. Refrigerate until ready to serve.              2/3 cup mayonnaise
                                                        1/4 cup prepared horseradish (or to taste)
Cilantro Egg Salad                                      1 stalk celery, diced
                                                        2 tablespoons freshly grated Parmesan
5 hard-cooked eggs, finely chopped                      cheese
3/4 cup mayonnaise                                      2 tablespoons onion, chopped fine
3/4 cup chopped fresh cilantro                          2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 teaspoon lemon juice                                  Mix all ingredients together.
1 teaspoon lime juice
1 stalk celery rib, finely diced                        Cover and refrigerate for one hour.
4 fresh mushrooms, finely diced
salt and pepper to taste                                Serve in a tomato cup or on buns with
                                                        lettuce and tomato slices.
In a medium bowl, stir together the eggs,
mayonnaise, cilantro, mustard, lemon juice,             Cucumbers And Egg Salad
lime juice, celery, and mushrooms.
                                                        4 eggs
Season with salt and pepper to taste. Serve             4 small seedless cucumbers
on bread or toast.                                      4 small dill pickles
                                                        3 tablespoons mayonnaise
Cobb Salad
                                                        Place eggs in a saucepan and cover
2 ½ cups red wine vinegar                               completely with cold water. Bring water to a
½ cup Worcestershire sauce                              boil.
125 grams finely diced red onions
100 grams blue cheese crumbles                          Cover, remove from heat, and let eggs stand
55 grams dijon mustard                                  in hot water for 10 to 12 minutes.
35 grams kosher salt
10 grams black pepper                                   Remove from hot water, and cool.
4 cups canola oil
                                                        Peel eggs. Chop into eighths, and transfer to
Combine the red wine vinegar,                           a medium salad bowl.
Worcestershire sauce, red onions, blue
cheese, dijon, salt, pepper in a food                   Cube cucumbers and pickled cucumbers,
processor.                                              and add to eggs.

Blend for 15 seconds. With the processor                Mix in mayonnaise. Refrigerate until
running, slowly add the canola oil and                  thoroughly chilled.
continue to mix for 1 minute.
                                                        Cucumber, Tomato and Celery
The Salad:
¾ cup diced tomatoes                                     1/3 cup water
68 grams blue cheese crumbles                            1 tablespoon dill seed
22 grams real bacon bits                                 1 tablespoon honey
90 grams chopped hard boiled eggs                        1/3 cup buttermilk salad dressing and
4 cups chopped (1‖ X 1‖) romaine lettuce                seasoning mix
4 cups chopped (1‖ X 1‖) iceburg lettuce                 2 cups mayonnaise


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                        159

 1 cup buttermilk                                   Roughly chop the Kalamata olives. Remove
 1 1/3 cups milk                                    any pits.
 1 cup white vinegar
 2 large cucumbers, quartered and thinly            Cut the feta cheese into ½-inch sized cubes.
sliced                                              Mix the orzo, feta cheese, olives, garbanzo
 3 tomatoes, cubed                                  beans, cucumber, onion, peppers, and diced
 2 stalks celery, chopped                           tomatoes together in the bowl.
 1/2 onion, sliced and quartered
 2 cloves garlic, minced                            Set in your refrigerator while you mix the
 1 teaspoon salt                                    dressing.

Place water and dill seed in a small                Toss the salad with the dressing and return
saucepan and bring to a simmer over                 to the refrigerator for an hour to chill.
medium-high heat.                                   Garnish with the cherry tomatoes.

Reduce heat to medium-low and simmer 10             You can add green onions or diced celery if
minutes.                                            you so desire.

Whisk in honey and salad dressing mix, then         Dressing
pour mixture into a large bowl. Whisk in            ¼ cup of extra virgin olive oil
mayonnaise, buttermilk, milk, and vinegar           ¼ cup of red wine vinegar
until smooth.                                       3 tablespoons of lemon juice
                                                    1 tablespoon of dried oregano
Place cucumbers, tomatoes, celery, onion,           4 cloves of garlic minced
garlic, and salt into a separate bowl, and          Salt and pepper to taste
pour half of the dressing onto the
vegetables; toss well.                              Mix together the red wine vinegar, lemon
                                                    juice, garlic, and oregano.
Cover, and refrigerate salad for at least 1
hour.                                               Slowly drizzle in the olive oil while whisking
                                                    the mixture.
Cover and refrigerate remaining dressing for
future use.                                         Taste for salt and pepper.

Greek Pasta Salad Recipe                            Mix the dressing with the prepared Greek
                                                    salad.
1 1-pound package of orzo
1 package or feta cheese, about a pound             Taste again for salt and pepper.
2 cups of Kalamata olives
1 cup of cooked garbanzo beans                      Easy Pasta Salad
1 cucumber, peeled and sliced
1 small red onion, diced                            3 cups rotini pasta
1 small green bell pepper, seeded and diced         1 cup broccoli crowns
1 small red pepper, seeded and diced                1 cup sliced baby carrots
2 large tomatoes, diced                             1/2 cup sun dried tomatoes
1 cup of cherry tomatoes, halved                    1/4 cup parmesan cheese
¼ cup of fresh dill, chopped                        1/2 cup Italian dressing
Salt and pepper to taste
                                                    First boil the rotini pasta until soft and ready
Cook the orzo according to the package              to eat.
instructions.
                                                    Before the pasta is finished, add the broccoli
Once the orzo is al dente, rinse it cold water      and carrots and boil just enough to soften
and place it in a bowl.                             the vegetables a little.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
160                                         Feasting For Fun

Drain and add all the ingredients in a bowl.           Alternately, the feta can be cubed or
Sprinkle on the parmesan cheese, sun dried             crumbled.
tomatoes, and Italian dressing and mix very
well.                                                  In Crete, the salad is often accompanied by
                                                       an Italian or French type baton of bread
Refrigerate and serve when ready.                      which is used to mop up the leftover olive
                                                       oil.
Grape Salad
                                                       Ham and Macaroni Pasta Salad
4 lbs green or red seedless grapes cut in
half and spread into a 9x13 dish.                      1 pkg macaroni
                                                       2 cups cubed ham
                                                       1/4 cup chopped celery
Dressing:
                                                       Cook and drain macaroni and add in a large
8 oz. cream cheese softened                            bowl with cube ham and celery.
8 oz. sour cream
1/2cup sugar                                           Mix well and use salt and pepper to taste.
1/2 tsp. vanilla
                                                       Dressing may be added to this macaroni
Topping:                                               salad but can be eaten as is as well.
1cup sugar in the raw
1cup chopped nuts; pecans or walnuts                    Ham Salad

Mix all of the dressing ingredients until              3 cups coarsely ground ham
smooth and spread over grapes.                         2 hard-cooked eggs, chopped
                                                       1/2 cup chopped celery
You can have as many layers as you want.               1/2 cup mayonnaise
                                                       1/4 cup diced sweet pickle
Sprinkle topping ingredients over all. Very            2 teaspoons prepared mustard
easy and very, very good.                              1/8 teaspoon black pepper

Greek Salad From Crete                                 In medium bowl stir together all ingredients.
                                                       Makes about 3 3/4 cups, enough for 6
1 green pepper, deseeded, sliced in rings              sandwiches.
1 red onion, finely sliced
1 medium cucumber, sliced                              Make sandwiches on soft sandwich buns or
3 medium or 2 large ripe tomatoes, cut in              whole wheat bread, topped with lettuce
thin wedges                                            leaves.
2 oz (handful) ripe (black) kalamata olives,
pitted                                                 Healthy Pesto Pasta Salad
6 or 7 oz slice of feta cheese
1/2 fresh lemon or juice                               12 oz pasta, dried
extra virgin olive oil                                 1/3 cup pine nuts
fresh oregano or thyme leaves                          1 cup fresh basil, rinsed and well drained
salt and pepper                                        2 cups chopped vine-ripened tomatoes
                                                       12 oz artichoke hearts (water packed or
In a large flat salad dish, or plate combine           marinated), rinsed and drained
sliced vegetables with olives and tomato               7 oz container pesto sauce
wedges.                                                3 tbsp grated parmesan cheese

Lay slice of feta on top and drizzle with olive        Boil water in large saucepan. Add pasta and
oil, squeeze lemon over that and sprinkle              continue to boil until pasta is tender, or
with oregano or thyme and salt and pepper.             about 10-12 minutes, then drain well.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        161

While noodles are boiling, toast pine nuts in         The three hearts of palm are sliced, making
400°F oven until light brown, watching                about ¾ cup, and added as well. In a
carefully it only takes about 3-5 minutes.            measuring cup, combine the lemon juice
                                                      with a little more salt and pepper.
Cool and add to serving bowl. Coarsely
chop fresh basil; add to serving bowl.                Stir well with a fork then add the olive oil and
                                                      set aside for a few minutes to blend the
Chop tomatoes and artichoke hearts and                flavors. The onions are drained and patted
add to serving bowl. Add drained noodles to           dry and added to the salad bowl.
serving bowl. Add pesto sauce and
parmesan cheese and toss well.                        When it is time to eat, open the avocado and
                                                      remove the pit with a knife. Then, peel and
Refrigerate to cool, serve when ready.                dice the avocado and add it to the salad.

Hearts Of Palm Salad                                  Stir the dressing well and add it to the salad.

1 14-ounce can of hearts of palm                       Layered Salad
1 cup cherry tomatoes
1 medium red onion                                     1 head lettuce, torn into small pieces
1/2 cup chopped black olives                           1 (10 ounce) package frozen green peas,
1 head butter lettuce                                 thawed
1 bottle vinaigrette                                   4 chopped hard boiled eggs
                                                       12 slices bacon
Drain the hearts of palm and cut into 1"               3 thin sliced avocados
pieces.                                                2 cups real mayonnaise (not miracle whip
                                                      or such)
Clean the lettuce, tear the leaves into large          3 tablespoons white sugar
pieces and arrange them on chilled plates.             8 ounces shredded Cheddar cheese

Top the lettuce with the hearts of palm,              I have been known to add layers off diced
tomatoes, onion slices and olives and add             black olives, diced green olives, diced
the vinaigrette over the salad.                       tomatoes, chopped celery, and/or shaved
                                                      carrots.
Hearts Of Palm With Avocado
                                                      I vary the layers of green vs. red with a layer
1⁄2 cup yellow onion, halved, peeled, and             of white and a light sprinkling of shredded
sliced                                                cheese in a clear dish for the visual effect.
2 cups lettuce, romaine
1 cup spinach, bagged, baby, cleaned                  Place bacon in a large, deep skillet.
1⁄4 cup tomato, diced
Dashes of salt & pepper                               Cook over medium high heat until evenly
3 hearts of palm, rinsed                              brown. Drain and set aside.
4 teaspoons lemon juice, fresh
1⁄4 cup oil, extra-virgin olive                       In a small bowl combine the mayonnaise
1 avocado, firm ripe                                  and the sugar.

Soak the sliced onion in a medium sized               In a 9x13 inch pan layer the lettuce followed
bowl with ice and water. This step crisps the         by the peas, eggs, bacon and avocados
onion and also takes away some of its
strong bite.                                          Place mayo mixture in between every other
                                                      layer.
Set it aside for several minutes while getting
the rest of the salad together. Put the lettuce       Sprinkle cheese liberally over top.
and spinach into a large bowl and add the
tomatoes and some salt and pepper.                    Cover and chill for at least 8 to 12 hours
                                                      before serving.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
162                                       Feasting For Fun

                                                     Mandarin Orange Salad
Layers may be repeated as many times as
the dish will hold.                                  3 to 4 c. salad greens broken (leaf, Bibb
                                                     lettuce, spinach)
Lemmon Salad (period)                                1/4 c. sliced onions
                                                     1 (11 oz.) can mandarin oranges, drained
Cut out the slices of the peel of the                1/4 c. slivered almonds, toasted in butter
Lemmons long Waies, a quarter of an inch             1/4 c. vegetable oil
one piece from an-other, and then slice the          2 tbsp. vinegar
lemmon very thin, and lay in a dish Crosst,          2 tbsp. sugar
and the peels about the Lemmons, and                 1/2 tsp. salt
scrape a good deale of sugar upon them,              1/4 tsp. Pepper
and so serve them.
                                                     Combine the greens, onions, mandarin
4 large lemons                                       oranges and almonds.
6 Tbsps sugar (raw sugar works best)
                                                     Make the dressing with the vegetable oil,
After washing and drying the lemons, use a           vinegar, sugar, salt and pepper.
vegetable peeler and remove narrow strips
of peel lengthwise, half an inch apart, and
                                                     Chill in refrigerator for 2 hours before tossing
reserve.
                                                     with the salad ingredients.
Slice the lemons as thinly as possible.
Remove seeds.                                        Mandarin Spinach w/ Caramelized Walnut

Arrange the slices on a platter in an X              8 cups chopped spinach
pattern, sprinkle the sugar over them, and           1 ½ cups Mandarin oranges
garnish with the lemon peel.                         1 cup caramelized walnuts
                                                     ¼ cup ¼‖ diced red onions
Pass a bowl of additional sugar when                 3/8 cup dressing
serving for guests who prefer a sweeter
flavor.                                              Combine ingredients and toss until evenly
                                                     coated with dressing.
Macaroni Egg Salad                                   Molly’s Caesar Salad

1 cup uncooked elbow macaroni                        1 head of Romaine lettuce (or bag)
1/4 cup mayonnaise                                   ½ cup sliced almonds
1 teaspoon sugar                                     ¼ cup pine nuts
1 teaspoon cider vinegar                             1 cup croutons (your choice flavor)
1/2 teaspoon salt                                    ¾ cup Caesar dressing
1/2 teaspoon prepared mustard                        1 large Tupperware bowl with lid
Dash pepper                                          Pinch of Salt and Pepper
1 celery rib, chopped
2 tablespoons chopped onion                          Chop up lettuce and put in Tupperware
1 hard-cooked egg, chopped                           bowl.

Cook macaroni according to package                   Add the rest of the ingredients and shake
directions. drain and rinse in cold water.           well for approximately 1-2 minutes.

In a bowl, combine the mayonnaise, sugar,            Muffalatta Olive Salad
vinegar, salt, mustard and pepper.
                                                     Salad:
Stir in celery and onion. Fold in macaroni           4 cloves garlic, finely minced
and egg. Refrigerate until serving.                  1/2cup chopped green stuffed olives
                                                     1cup chopped oil cured black olives, (pitted)
                                                     1cup olive oil



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       163

3 tbsp. fresh parsley                                Put the pot of water and potatoes on high
large pinch red pepper flakes                        heat, and once the water reaches a boil, turn
1/4 tsp. each oregano and basil                      heat down to medium for 10 minutes.
2 tbsp. white wine or balsamic vinegar
                                                     After 10 minutes, test a potato to see if it is
Combine ingredients for salad and allow to           fork tender (do not overcook or salad will be
stand overnight so that flavors can mingle.          mushy).

Mushroom and Avocado Salad                           Strain the potatoes in a colander, and set in
                                                     refrigerator to cool.
12 Italian bread slices, grilled.
6 lettuce leaves.                                    Separate egg whites from yolks.
1 medium avocado.
1 lb white mushrooms.                                Loosely chop the whites and set aside.
12 oz red bell pepper, diced.                        Smash the yolks and set aside.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.                        Combine all ingredients in a ceramic dish
½ cup of basil leaves, chopped.                      and toss to mix.
¼ cup of whole grain mustard.
1/8 cup of olive oil.                                Refrigerate for at least an hour, though dish
                                                     may be eaten warm, if desired.
In a suitably sized bowl, mix the mustard,
vinegar, basil, bell peppers and olive oil,          Raisin and Carrot Salad
then set aside.
                                                     5 cups of carrots, shredded.
Wash and slice the white mushrooms. Add              1 ½ cups of celery, chopped.
the mushrooms to the dressing and                    1 ½ cups of mayonnaise.
marinate for 15 minutes.                             ¾ cup of raisins.
                                                     ¾ cup of walnuts, chopped.
Place each salad portion on a lettuce leaf.          2 teaspoons of sugar.
Slice the avocado and place on top.                  1 teaspoon of mustard.
                                                     ¼ teaspoon of salt.
Serve with two slices of grilled Italian bread.      10 lettuce leaves, to serve on.
                                                     In a bowl, combine the carrots, celery,
Potato Salad                                         raisins and walnuts.
                                                     Add the other ingredients (except lettuce
6-8 red potatoes                                     leaves) and mix thoroughly.
3/4 cup mayonnaise
1/4 cup (more or less, as desired) mustard           Serve on lettuce leaves.
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)              Spaghetti Salad
2 shallots, finely chopped
2 cloves garlic, finely chopped                      1 pound spaghetti
4 hard-boiled eggs, peeled                           1 (8 ounce) bottle zesty Italian dressing
1/3 cup tequila or red wine vinegar                  1 tablespoon Italian seasoning
1-2 tbsp Worcestershire sauce                        1 bunch green onions, chopped
a few dashes each red pepper and paprika             1 cucumber, chopped
salt and black pepper, to taste                      2 tomatoes, chopped
                                                     1 (2 ounce) can sliced black olives
Peel potatoes and chop into roughly 1-inch
cubes.                                               In a large pot of salted boiling water cook
                                                     pasta until al dente.
Drop potatoes into a pot of water (any temp)
as soon as you finish chopping them, to              Drain and cool under cold water.
prevent discoloration.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
164                                           Feasting For Fun

Combine cooked pasta with Italian dressing,              2 tablespoon Kraft Real Mayonnaise
Italian salad seasoning, green onions,                   honey mustard, to taste
cucumber, tomatoes and black olives.                     Drain cans of tuna well.

Toss to coat and refrigerate overnight before            In a bowl, combine well with mayonnaise,
serving.                                                 relish, honey mustard.

Yummy Tuna Salad                                         Chill or serve immediately.

2 cans of white albacore tuna
1 tablespoon sweet relish

                                         Salad Dressings

         The concept of salad dressing varies across cultures. There are many commonly used
salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while
mayonnaise is predominant in eastern European countries and Russia. In China, where Western
salad is a recent adoption from Western cuisine, the term salad dressing refers to mayonnaise or
mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive
oil, corn oil, soybean oil, safflower oil, etc.

Asian Ginger Dressing                                    2 chilled firm-ripe California avocados
                                                         12 butter lettuce leaves, rinsed and dried
3 cloves garlic, minced                                  2 teaspoon sesame seeds, toasted lightly
2 tablespoons minced fresh ginger root
3/4 cup olive oil                                        In a medium bowl whisk together soy sauce,
1/3 cup rice vinegar                                     lemon juice, oil, sugar, and a pinch of salt
1/2 cup soy sauce                                        until sugar is dissolved.
3 tablespoons honey
1/4 cup water                                            Halve, pit, and peel avocado and cut
                                                         crosswise into 1/2-inch slices. Add avocado
In a 1 pint glass jar or larger, combine the             to dressing and gently turn to coat.
garlic, ginger, olive oil, rice vinegar, soy             Line 4 salad plates with lettuce and divide
sauce, honey, and water.                                 avocado and dressing between them.

Cover the jar with a tight fitting lid, and              Sprinkle sesame seeds over avocado.
shake well.
                                                         Bacon Dressing
Remove lid, and heat jar in the microwave
for 1 minute just to dissolve the honey.                   4 slices Bacon; diced
                                                           1/2 tsp Garlic salt (up to 1)
Let cool, and shake well before serving.                   1 tsp Oregano
                                                           1 tsp Sesame seed
Store covered in the refrigerator                          1 tsp Worcestershire sauce
                                                           Wine vinegar to taste
Avocado with Sesame Soy Dressing
                                                         Cook bacon, garlic salt, oregano and
2 tablespoons soy sauce                                  sesame seed over low heat until bacon is
1 1/2 tablespoons fresh lemon juice                      done, stirring occasionally.
1 teaspoon Asian sesame oil
1/2 teaspoon sugar                                       Add Worcestershire sauce and vinegar; mix
Pinch of salt                                            well.



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      165

 Serve over salad of lettuce, tomato, red            Kosher or coarse salt and freshly ground
onion rings and kidney beans.                        black pepper to taste

Basic Mayonnaise with Variations                     Combine all ingredients together in a
                                                     medium mixing bowl, stirring well to
1 large egg or 2 egg yolks (see Food Safety          combine.
Tips)
1 tablespoon white wine vinegar white                Pour into a container with lid and refrigerate
vinegar or white rice vinegar*                       for a several hours before serving to allow
1 tablespoon fresh lemon juice                       flavors to blend.
1/2 teaspoon dry mustard
1/8 teaspoon sugar                                   Blue Cheese Garlic Dressing
1/8 teaspoon ground white pepper, or to
taste                                                1 cup real mayonnaise
Salt to taste                                        1/2 cup buttermilk
1 cup vegetable or oil (preferably canola)           3 cloves garlic
                                                     1/2 teaspoon olive oil
Blend all the ingredients, except the oil, in a      2 tablespoons freshly squeezed lemon juice
blender until smooth.                                2 tablespoons fresh parsley, minced
                                                     1/2 lb blue cheese
With the machine running, add the oil very
slowly in a steady stream, until the mixture is      In a small saucepan with a tight-fitting lid,
well combined and thickened.                         coat whole, peeled garlic cloves with olive oil
                                                     and sauté over medium heat, turning as
Taste and adjust the seasoning, as desired.          each side lightly browns/roasts.

Store in the refrigerator in a container with a      Do not over-brown or garlic will become
tight-fitting lid for 3 to 4 days.                   bitter. When garlic becomes soft, it has
                                                     finished roasting.
Note: Homemade mayonnaise will not be as
thick as commercially made mayonnaise.               Combine with remaining ingredients in a
                                                     blender.
Basil Vinaigrette Dressing
                                                     Refrigerate for 24 hours to allow flavors to
1 cup olive oil                                      meld.
1/3 cup apple cider vinegar
1/4 cup honey                                        Store in a 1 pint canning jar or plastic
3 tablespoons chopped fresh basil                    container with a tightly fitting lid.
2 cloves garlic, minced
                                                     Buttermilk Dressing
In a bowl, whisk together the olive oil, apple
cider vinegar, honey, basil, and garlic.                 1 qt Mayonnaise
                                                         3 c Buttermilk
Pour over or toss with your favorite salad to            1 tsp Salt
serve.                                                   1 tsp Pepper
                                                         1 tsp Accent*
Blue Cheese Dressing                                     1 tsp Garlic powder
                                                         1 tsp Onion powder
1 cup sour cream
1/4 cup buttermilk                                   Mix without beating. Will keep in refrigerator
4 ounces blue cheese, crumbled                       several weeks.
2 teaspoons minced fresh parsley (1/2
                                                     Cobb Salad Dressing
teaspoon dried parsley)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder                           2 ½ cups red wine vinegar
                                                     ½ cup Worcestershire sauce


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
166                                        Feasting For Fun

125 grams finely diced red onions                     2 teaspoons curry powder
100 grams blue cheese crumbles                        2 teaspoons butter
55 grams dijon mustard                                Melt butter in a small pan. Add curry
35 grams kosher salt                                  powder.
10 grams black pepper                                 Bubble gently for a minute or two over low
4 cups canola oil                                     heat to eliminate any bitterness from the
                                                      curry powder.
Combine the red wine vinegar,                         Cool and add to mayo.
Worcestershire sauce, red onions, blue
cheese, dijon, salt, pepper in a food                 Easy Caesar Dressing
processor.
                                                      1/2 cup freshly grated Parmesan
Blend for 15 seconds. With the processor              1/4 cup plus 2 tablespoons olive oil
running, slowly add the canola oil and                1/4 cup plus 2 tablespoons vegetable oil
continue to mix for 1 minute.                         1/4 cup fresh lemon juice
                                                      2 garlic cloves
Creamy Italian Dressing                               1 teaspoon Worcestershire sauce
                                                      Salt and freshly ground black pepper to
1 cup mayonnaise                                      taste
1/2 small onion
2 tablespoons red wine vinegar                        Combine all ingredients in blender or
1 tablespoon white sugar                              processor. Blend until smooth.
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder                            Season to taste with salt and pepper.
1/4 teaspoon salt
1/8 teaspoon ground black pepper                      French Dressing

In a blender or food processor, combine                 1/2 c Salad oil
mayonnaise, onion, vinegar, and sugar.                  Little scraped onion
Season with Italian seasoning, garlic                   1/4 tsp Mustard
powder, salt, and pepper. Blend until                   1/2 tsp Paprika
smooth.                                                 1/2 tsp Salt
                                                         Little pepper
Creamy Garlic Italian Dressing                           1 tsp Sugar or honey
                                                         2 dr Worcestershire
1 3/4 cups corn oil                                      2 tbsp Lemon juice
1 1/8 cups white vinegar
1 tablespoon minced garlic                             Mix all ingredients together and beat well.
1/2 cup white sugar                                   Or you can put into a covered jar and shake
1 (16 ounce) bottle creamy Italian-style              hard until blended. Keep in a cold place. A
salad dressing                                        milder dressing may be made by omitting
1 egg                                                 the onion, mustard and Worcestershire
                                                      sauce.
In a 1 quart container combine the corn oil,
garlic and sugar. Shake well. Add vinegar             The seasonings are a matter of personal
and shake well again.                                 preference. Instead of lemon juice, you may
                                                      wish to use cider vinegar; or for a pleasant
Fill the container the rest of the way with           change, tarragon vinegar. Always serve
Italian dressing, leaving just enough room to         French dressing cold.
add one egg. Add the egg, and blend with a
blender or hand-held blender for about 2              Garlic and Basil Vinaigrette
minutes.
                                                      1/2 cup fresh basil leaves, chopped
Curry Mayonnaise                                      2 tablespoons chopped fresh garlic
                                                      1/4 cup balsamic vinegar
1 cup mayonnaise                                      3 tablespoons grated Parmesan cheese


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                    167

2/3 cup olive oil                                    1 clove garlic, minced
1/2 teaspoon salt                                    1/2 teaspoon dried basil
1/2 teaspoon black pepper                            1/2 teaspoon dried oregano
                                                     1 tablespoon white sugar
Combine the basil, garlic, balsamic vinegar,
and Parmesan cheese in a blender.                    Whisk together the salad dressing, garlic,
                                                     basil, oregano and sugar. Refrigerate for 24
Blend until ingredients form a paste.                hours and serve chilled.

Slowly pour olive oil into the mixture and           Parmesan Salad Dressing
continue to blend until smooth.
                                                     1 cup mayonnaise
Add salt and pepper to taste. Whisk before           1 tablespoon lemon juice
serving.                                             1/2 teaspoon garlic powder
                                                     1/2 teaspoon onion powder
Herbed Mayonnaise                                    1/2 teaspoon freshly ground pepper
                                                     1/2 cup freshly grated Parmesan cheese
1 cup mayonnaise                                     Salt to taste
1 teaspoon each chopped parsley and
chives                                               Combine all ingredients together and mix
¼ teaspoon chopped tarragon                          well. Cover and refrigerate overnight.

Mix all ingredients well.                            Great as a salad dressing or dip for
                                                     vegetable crudites or chips.
Honey Garlic Vinaigrette
                                                     Pesto Mayonnaise
1 cup vegetable oil
1/3 cup apple cider vinegar                          1 cup mayonnaise
3 tablespoons honey                                  3 tablespoons or more pesto sauce (frozen
2 cloves garlic, minced                              is best for color)

In a container, combine oil, vinegar, honey,         Mix thoroughly. Adjust amounts to your
and garlic.                                          taste.

Cover, and shake until blended. Set aside            Ranch Dip or Dressing Mix
for 45 minutes, to allow flavors to combine.
                                                     For Dressing:
Shake again before serving.                          In a bowl or jar combine 1 cup of
                                                     mayonnaise and 1 cup buttermilk.
Honey Mustard Dressing
                                                     Add 1 tablespoon mix and blend well.
1/4 cup mayonnaise
1 tablespoon prepared mustard                        For Dip:
1 tablespoon honey                                   In a small bowl blend 1 tablespoon mix with
1/2 tablespoon lemon juice                           1 cup sour cream.

In a small bowl, whisk together the                  Refrigerate 1 hour before serving.
mayonnaise, mustard, honey, and lemon
juice.                                                2 teaspoons salt
                                                      2 teaspoons dried minced garlic
Store covered in the refrigerator.                    3 tablespoons dried minced onion
                                                      1/2 teaspoons freshly ground pepper
Italian Salad Dressing                                2 teaspoons sugar
                                                      2 1/2 teaspoons paprika
8 ounces olive oil vinaigrette dressing               2 1/2 teaspoons dried parsley flakes




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
168                                      Feasting For Fun

Combine ingredients; blend well. Store in an        In a small bowl, whisk together the ranch
airtight container.                                 dressing and barbecue sauce. Refrigerate
                                                    until serving.
Give in decorative jars with directions below
for dressing and dip. Makes 1/2 cup of mix,         Soy Sauce Mayonnaise
or 8 portions for dressing or dip.
                                                    1 cup mayonnaise
Ripe Olive Salad Dressing                           ¼ cup soy sauce (more or less to taste)
                                                    A dash of garlic powder
1 cup mayonnaise
1/3 cup chili sauce                                 Mix thoroughly.
1 (2-ounce) can chopped olives
1 hard-boiled egg, finely minced                    Smoked Paprika Vinaigrette
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds                           1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves                     1/3 cup honey
1 teaspoon Worcestershire sauce                     1 tablespoon stone-ground mustard
In mixing bowl combine all ingredients; mix         1 tablespoon lime juice
well. Cover and chill.                              3/4 teaspoon ground black pepper
                                                    3/4 teaspoon salt
Salad Dressing                                      1 1/4 teaspoons smoked paprika
                                                    1 clove garlic
1 1/2 lemons, juiced                                2 tablespoons chopped onion
1 cup freshly grated Parmesan cheese                1/4 teaspoon oregano
2 teaspoons garlic salt                             1 pinch white sugar (optional)
3/4 cup mayonnaise                                  1/2 cup olive oil
1 cup milk
                                                    Blend the red wine vinegar, honey, mustard,
Mix together lemon juice, parmesan cheese,          lime juice, pepper, salt, paprika, garlic,
garlic salt, and mayonnaise until smooth.           onion, oregano, and sugar together in a
                                                    blender until thoroughly mixed.
Stir in milk, adjusting the amount or adding a
little water, to make the dressing as thin or       Drizzle the olive oil into the mixture while
thick as you like.                                  blending on low. Chill at least 1 hour before
                                                    serving.
Cover and refrigerate 8 hours, or overnight.
                                                    Sweet Red Dressing
Simple Dressing
                                                      1/4 c Sugar
  1/2 cup Vinegar                                     1/4 tsp Onion salt
  1/4 cup Oil                                         1/4 c Catsup
  1/2 Lemon; juice of                                 1/4 c Vinegar
  1 small Onion; minced                               1/4 c Oil
  1/3 cup Ketchup                                     1/8 tsp Cayenne
  2/3 cup Sugar                                        1 tbsp Chopped parsley
  1/2 tsp Paprika
  1 tsp (scant) salt                                 Beat all, except parsley, chill. Stir in parsley
                                                     just before serving.
Beat all ingredients together with a rotary
beater or wire beater. Or you can put it in a        Makes 2 cups.
jar, cover and shake well.
                                                    Thousand Island Dressing
Southwestern Salad Dressing
                                                    3 eggs
1 cup Ranch-style salad dressing                    1/4 cup Worcestershire sauce
1 cup honey barbecue sauce                          1 tablespoon white sugar


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                         169

1/4 cup white vinegar                                   sugar, vinegar, cloves, mayonnaise, relish,
1 pinch ground cloves                                   olives and red pepper until evenly blended.
1 quart mayonnaise
3/4 cup sweet pickle relish                             Chill and serve spooned over fresh greens.
1/2 cup chopped black olives                            Store in the refrigerator.
1/2 cup diced red bell pepper
                                                        Vinaigrette
Place eggs in a saucepan and cover with
cold water. Bring water to a boil and                   1/2 cup red wine vinegar
immediately remove from heat.                           1/2 cup vegetable oil
                                                        1 clove crushed garlic
Cover and let eggs stand in hot water for 10            2 teaspoons white sugar
to 12 minutes.                                          2 teaspoons salt

Remove from hot water, cool, peel and                   In a jar with a tight fitting lid, combine
chop.                                                   vinegar, oil, garlic, sugar, and salt. Shake
                                                        well.
In a medium bowl, whisk together the
chopped eggs, Worcestershire sauce,


                                          Breads:
        Bread is a staple food prepared by cooking a dough of flour and water and possibly more
ingredients. Doughs are usually baked in the Western world (and many other countries), but in
some cuisines breads are steamed, fried, or baked on a hot skillet. It may be leavened or
unleavened. Salt, fat and leavening agents such as yeast and baking soda are common
ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit
(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy
seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The
development of leavened bread can probably also be traced to prehistoric times.
        Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is
important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale.
Modern bread is sometimes wrapped in paper or plastic film, or stored in a container such as a
breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the
growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold
growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a
typical household refrigerator will turn stale quickly due to the low humidity of the air.
        The inner, soft part of bread is known to bakers and other culinary professionals as the
crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The
outer hard portion of bread is called the crust.
Bread lovers may be surprised to learn that most of the wide selection of unique loaves are
formed from the same dough. Bakers know that it isn't the ingredients which make the
differences, but the shape. Shaping can form a mass of dough into a crispy-thin pizza or a chunky
cob loaf, a crusty baguette or soft-sided pull-apart rolls. Each type of bread shape has a name:



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
170                                        Feasting For Fun

    Baguette - A very long, thin, crusty cylindrical loaf with long slashes along the length. Also
known as French sticks or French bread.
    Baton - Shorter and fatter than a baguette. Vienna loaves are baton-shaped.
    Bloomer- Shorter and fatter again than the baton; often slashed diagonally and sprinkled with
poppy seeds.
    Braid - A loaf made by intertwining three or more long strands of dough. The traditional
Jewish challah is often shaped into a four-stranded braid. Braided wreath loaves are made by
plaiting a long braid and forming the braid into a hollow circle.
    Brioche - Usually made with a specific enriched dough, the brioche shape is similar to a
cottage loaf, only baked in a large fluted tin rather than on a baking tray. Mini-brioche tins can
also be purchased for roll-sized loaves.
    Clover Rolls - Small rolls made by placing three balls of dough close together, so they bake
into a single roll.
    Cob - A rustic round, freeform loaf--'cob' means 'head'. A Dutch cob is a cob loaf with a single
slash down the middle. 'Cob' always refers to a large loaf, not to small bread rolls of a similar
shape.
    Coburg - A cob loaf with a cross slashed on top.
    Cottage Loaf - A cob with a smaller ball of dough perched on top, and secured by poking a
floured skewer or finger down through the top. The French pastry-like brioche is formed like a
cottage loaf, but baked in a round fluted mold.
    Flatbreads - Flatbreads exist in many different forms. Some are unleavened, such as
chapattis, tortillas and matzo; others contain yeast, such as foccacia and pizza dough.
    Naan - Naan bread is traditionally tear-drop shaped, although sometimes sold in
supermarkets as precisely-cut squares.
    Pizza, chapattis and pita are usually round, while Swedish knackerbrod is round with a hole
in the center.
    Grissini - The name "grissini" refers to a specific recipe, but many types of bread can be
baked into bread sticks - long, pencil-thin crunchy breads which are often dipped in soup or
hummus.
    Harvest Loaf - A specialty bread crafted in England for Harvest Festival, often for display
rather than consumption. The dough is molded into the shape of a sheaf of wheat, and the dough
is glazed, baked until dry and set to adorn the altar of a church.
    Horseshoe - As the name suggests, simply a horseshoe-shaped loaf; braided horseshoes are
a fancier version.
    Parker House Rolls - Small rolls made by pressing the dough into a flat oval, placing a small
amount of filling in the center and then folding into slightly unequal halves.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                         171

    Pull-Apart Loaves or Rolls - Bread baked as one large mass, but designed to be pulled apart
into individual rolls. Pull-apart rolls are made by placing balls of dough close together in a square
tin; the baked rolls are then usually sold joined together. Pull-apart loaves follow the same
principle, but the balls are placed in a loaf tin. Monkey bread is a unique variant of the pull-apart
loaf—the balls of sweet dough are dipped in a sugary mixture of dried fruits, spices and butter
before being placed in a fluted ring tin to bake.
    Sandwich Loaf - The traditional 'supermarket' loaf, baked in a lidded tin so that each slice is a
perfect square. Usually sold pre-sliced for convenience. Also called a Pullman Loaf.
    Spiral Rolls - Small rolls made by rolling the dough into long sausages, then coiling them into
spiral or 'snail-shell' shapes. Spiral rolls are usually soft white dinner rolls.
    Split Bread - Baked in a loaf tin, with one deep lengthwise split down the middle. A split loaf
can also be formed by placing two long sausages of dough side-by-side in the tin.
                                        Creating Bread Shapes
         Once the dough rises once and is punched down it is ready for shaping, but the recipe
says little more than to shape it into a loaf and place it in the greased or buttered pan to rise
again. Follow these steps for a variety of shapes that could have come from the local bakery.
         Standard Loaves: Whether using a standard bread pan or preparing long loafs such as
for French or Italian breads that will then be placed on a cookie sheet or baking stone, first
determine the width of the pan. When preparing the dough you should not make it wider than the
pan. For each bread, spread flour lightly on a clean surface and roll the dough to the desired
width. The length may vary, but make sure it becomes a regular rectangle when done. Do the
rolling quickly and lightly since overworking the dough can produce a stiff or tough bread. Tightly
roll up the dough and pinch the seam to the roll. The seam is now the bottom of the loaf. Fold
under the ends and pinch them to the bottom. A little water on the inside of the seam will help if
the dough is a bit dry from the flour. Place the loaf seam side down on the greased or buttered
pan and return to the original recipe for the second rise and baking instructions.
         Braided Loaves: When purchased from a bakery these tend to be egg-rich breads, such
as Challah, but the shape can be created from any kneaded recipe.
         Let the dough rest about ten minutes after punching it down, then divide each loaf into
three pieces. Roll each piece between your hands to create three ropes about 24 inches (60 cm)
long. Weave the pieces together as if braiding hair. Take the ends, moisten them lightly with
water, then fold under the loaf and pinch to keep them in place.
Place the loaf on the greased pan or baking stone and return to the original recipe for the second
rise and baking instructions.
         If a light glaze on the bread is desired, brush it with a mixture of egg white and 1
Tablespoon of water after the second rise and before baking.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
172                                         Feasting For Fun

         Dinner rolls are an easy way to make single servings of a favorite bread recipe. These
simple to make bread shapes also add a touch of sophistication to a favorite meal. Whether using
a frozen dough or a favorite bread recipe, start these steps after the first rising of the bread.
         Separate the dough into the number of loafs required by the recipe. The directions for
each shape below are made from the dough that would form one loaf of bread. Each set of
directions is written to create one dozen rolls per loaf, but may be adjusted to create fewer larger
rolls that will take slightly longer to bake.
         Shaping Round Rolls: Round rolls, also known as pan rolls, are the simplest to make.
Divide one loaf of dough into 12 pieces by either cutting the dough with sharp, clean scissors or
pulling it apart.
         Using a small bowl or by rolling between hands, form each piece into a small ball similar
to a round bread loaf.
         Place six of the round pieces in a greased 8x8 baking pan.
Shaping Oval Rolls
         Oval rolls are the basis for the traditional dinner rolls that may be found in a bakery.
Divide one loaf of dough into 12 pieces by either cutting the dough with sharp, clean scissors or
pulling it apart.
Shape each piece into an oval by folding it or rolling it between hands.
Place each piece on a greased baking pan. If there is a seam or break in the dough, place that
part of the piece down on the pan.
After rising (see below) brush each roll with a mixture of 1 egg white and 1 Tablespoon of water.
Sprinkle with a favorite seed or coarse sea salt, then bake as directed.
Steps for a Crusty Roll
         For crusty rolls, start with the oval roll shape. Follow these steps after placing the pieces
on a greased baking pan. Cut a slash lengthwise on the top of each roll. Only go about ½ of an
inch deep. Brush each roll with melted butter or shortening. Dust lightly with flour. Do not cover
with a damp cloth while rising. Baking the Dinner Rolls Follow these steps after shaping the
dinner rolls. Cover with a damp towel and let rise in a warm place until double in size. Bake in a
preheated 375 F oven for 15 to 20 minutes or until golden brown. Immediately remove from the
baking pan. If desired, brush with melted butter or shortening to soften the crust. Serve warm.
Pull Apart Bread:
         The most common method of creating pull-apart bread is to score the bread dough prior
to baking. The depth and/or width of the score (as well as the texture of the bread) determine the
ease in which the individual pieces are removed from the loaf. Pull-apart bread may be formed
into a number of shapes, but loaf shapes and rounded shapes are the most common. Many types
of bread can be made into a pull-apart form: basic yeast breads, such as plain white bread,
French loaves, rye breads, or whole-grain varieties; breads enriched with butter, milk, and/or




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      173

eggs, such brioche or Parker House rolls; even various flat breads and quick breads can be
prepared as pull-apart breads. A wide variety of pull-apart breads are available at bake shops and
large food stores in locations world-wide.


Amish Friendship Bread                               1/2 teaspoons salt
                                                     2 teaspoons vanilla
 (Starter)                                           1 1/2 teaspoons cinnamon
1 pkg. active dry yeast                              1 cup sugar
1/4 cup warm water                                   Preheat oven to 350°F. In mixing bowl,
1 cup flour                                          combine all ingredients. Grease and flour
1 cup sugar                                          well 2 9″x5″ bread pans. Bake for 40 to 45
1 cup warm milk (110 degrees)                        minutes.
Making the starter:
Day 1:                                               Bacon Corn Muffins
Soften active dry yeast with 1/4 cup warm
water for 10 minutes.                                1 cup all-purpose flour, sifted
Stir with a wooden spoon. In a non-metal             1/4 cup sugar
bowl, combine 1 cup flour and 1 cup sugar.           1 tsp. baking powder
Mix, slowly adding 1 cup warm milk and the           1/2 teaspoon baking soda
softened yeast.                                      1 tsp. salt
Cover loosely with clean cloth and leave at          1 cup cornmeal
room temperature until bubbly. When                  1 egg
mixture has lots of bubbles, cover with              1 cup buttermilk
plastic wrap and refrigerate.                        2 tbsp. butter, melted
Days 2, 3, and 4:                                    4 slices bacon, diced, slightly cooked
Stir with a wooden or plastic spoon (don't
use a metal spoon) until mixture is smooth.          Combine dry ingredients and stir in
Do this once each day.                               cornmeal. Beat egg slightly add buttermilk
                                                     and melted butter. Mix liquid and dry
Day 5:                                               ingredients and stir only to combine. Fill
At this time, 2 cups of starter can be               greased muffin tins two-thirds full. Sprinkle
removed from the batch to bake Amish                 with diced bacon. Bake at 425 degrees
Friendship Bread or use in your own recipe           Fahrenheit for 15 minutes.
which calls for starter.
                                                     Baked Garlic Croutons
Replenish starter by stirring in 1 cup flour, 1
cup sugar, and 1 cup milk; stir; allow to sit at     2 garlic cloves, minced.
room temperature for 1 hour, then                    ¼ cup of butter, melted.
refrigerate.                                         3 slices of bread, cut into half-inch cubes.
                                                     Preheat oven to 300°F. In a large bowl, mix
Days 6, 7, 8, 9:                                     the garlic and the melted butter. Add the
Stir with wooden or plastic spoon until              cubes of bread; then stir gently to coat.
smooth. Do this once each day.                       Place the bread on a baking sheet in one
                                                     layer.
Day 10:                                              Bake, turning once, until golden on all sides
Repeat process.                                      (takes about 15 minutes).
                                                     Allow croutons to cool.
(Bread)
1 cup Amish Friendship Bread Starter                 Banana Bread
2/3 cup oil
3 eggs                                               2 1/2 cups white or white whole wheat flour
2 cup flour                                          1 teaspoon baking soda
2 teaspoons baking powder                            1 teaspoon salt
1/2 teaspoons baking soda                            1 cup vegetable shortening


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
174                                      Feasting For Fun

2 cups sugar                                        cover loosely and refrigerate for 8 to 12
2 cups over-ripe mashed bananas                     hours.
4 eggs, beaten
1 cup chopped nuts                                  Place the remaining 11 ounces of flour,
1 tablespoon banana liqueur or dark rum             remaining yeast, and all the salt into the
                                                    bowl of a stand mixer, and add the pre-
Preheat oven to 350F.                               ferment from the refrigerator.

Combine flour, baking soda and salt; stir to        Using the dough hook attachment, knead
mix well.                                           the mixture on low for 2 to 3 minutes just
                                                    until it comes together.
In the bowl of an electric mixer, beat
together shortening, sugar, mashed                  Cover the dough in the bowl with a kitchen
bananas, and eggs. When well beaten,                towel and allow to rest for 20 minutes.
gradually add the flour mixture while mixture
is at lowest speed.                                 After 20 minutes, knead the dough on
                                                    medium speed for 5 to 10 minutes or until
Mix only until combined. Stir in the banana         you are able to gently pull the dough into a
liqueur or rum and the chopped walnuts,             thin sheet that light will pass through. The
pecans, hazelnuts or macadamia nuts.                dough will be sticky, but not so sticky that
Butter and flour a loaf pan.                        you can't handle it.

Bake for 65-70 minutes or until cake tests          While the dough is kneading, pour half of the
done (toothpick inserted in center comes out        hot water into a shallow pan and place on
clean).                                             the bottom rack of your oven.

Remove from oven and allow to sit for               Grease the inside of a large straight-sided
several minutes. Run a bread knife around           container with the vegetable oil. Place the
edges of loaf pan to free it from sides and         dough ball into the container and set on the
remove from pan.                                    rack above the pan of water. Allow to rise
                                                    until doubled in size, approximately 1 to 2
Rub the top of the still-warm loaf with a pat       hours.
of butter to soften and glaze the top, if
desired.                                            Once the dough has doubled in size, turn it
                                                    onto a counter top, lightly dust your hands
Serve with whipped cream cheese spread              with flour, and press the dough out with your
on each slice.                                      knuckles; then fold 1 side in towards the
                                                    middle of the mass and then the other, as if
Basic Bread                                         you were making a tri-fold wallet.

1 pound bread flour, plus extra for shaping         Repeat the folding a second time. Cover the
1 teaspoon instant rapid rise yeast                 dough with a kitchen towel and allow to rest
2 teaspoons honey                                   for another 10 minutes.
10 ounces bottled or filtered water
2 teaspoons kosher salt                             Flatten dough again with your knuckles and
2 quarts hot water                                  then fold the dough in onto itself, like you
Vegetable oil, for greasing the rising              are shaping something that looks like a
container                                           jellyfish.
2 tablespoons cornmeal
1/3 cup water                                       Turn the dough over and squeeze the
1 tablespoon cornstarch                             bottom together so that the top surface of
                                                    the dough is smooth.
Combine 5 ounces of the flour, 1/4 teaspoon
of the yeast, all of the honey, and all of the      Place the dough back onto the counter and
bottled water in a straight-sided container;        begin to roll gently between your hands. Do
                                                    not grab the dough but allow it to move


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                     175

gently back and forth between your hands,            Caraway Rye Bread
moving in a circular motion.
                                                     1 cup water
Move the dough ball to a pizza peel or the           3 tablespoons water
bottom of a sheet pan that has been                  2 tablespoons sugar
sprinkled with the cornmeal.                         1 1/4 cup white rye, medium rye or
                                                     pumpernickel flour
Cover with the kitchen towel and allow to            2 1/4 teaspoons instant yeast
bench proof for 1 hour, or until you poke the        1/2 cup sour cream (low fat is fine)
dough and it quickly fills back in where you         2 tablespoons caraway seeds
poked it.                                            1 1/2 teaspoon salt
                                                     2 cups bread flour
Place an unglazed terra cotta dish upside            2 tablespoons vital wheat gluten or dough
down into the oven and heat the oven to 400          enhancer
degrees F.                                           Turn this recipe into a puzzle! [click]

Combine the 1/3 cup of water and the                 In a medium-sized mixing bowl, combine the
cornstarch in a small bowl. Uncover the              water, sugar, rye flour and yeast, mixing to
dough and brush the surface with this                form a shaggy dough.
mixture.
                                                     Let the dough rest for 20 min. Add the
Gently slash the top surface of the dough            remaining ingredients, and mix and knead
ball in several places, approximately 1/3 to         the dough together - by hand, mixer or
1/2-inch deep.                                       bread machine - till it's fairly smooth.

Add more of the hot water to the shallow             (Remember, the nature of rye dough is to be
pan if it has evaporated. Slide the bread            sticky, so don't be tempted to add too much
onto the terra cotta dish in the oven and            flour). Place the dough in an oiled bowl,
bake for 50 to 60 minutes.                           cover, and let rise until doubled in bulk,
                                                     about 1 hour.
Once the bread has reached an internal
temperature of 205 to 210 degrees F,                 Gently deflate the dough, knead it briefly,
remove to a cooling rack and allow to sit for        and shape it into two smooth oval loaves.
30 minutes before slicing.                           Place the loaves on a greased or
                                                     parchment-lined baking sheet, cover them,
Black Forest Pumpernickel                            and let them rise until they're almost
                                                     doubled, about 1 hour.
1 1/8 cup Water
1 1/2 cup Bread Flour                                Gently slash the tops of the loaves in two or
1 cup Rye Flour                                      three places just before baking.
1 cup Whole Wheat Flour
1 1/2 teaspoon Salt                                  Bake the bread in a preheated 350 F. oven
1 1/2 tablespoon Oil                                 for 35 - 40 min., or until an instant-read
1/3 cup Molasses                                     thermometer inserted into the center reads
3 tablespoons Cocoa Powder                           190 F. to 200 F. Remove the bread from the
1 tablespoon Caraway Seeds                           oven, and allow it to cool on a wire rack.
2 teaspoons Yeast
Turn this recipe into a puzzle! [click]              Cheesy Bread

Use Light Crust setting on bread machine.             8 oz shredded Mozzarella cheese
Cool 1 hour before slicing. You can add 1             1 lb shredded sharp cheddar cheese
tsp. instant Espresso Powder for flavor.              1/2 to 1 cup chopped green onion (to taste)
Bread may also be done on dough cycle,                1/2 cup mayonnaise
then finished in the oven.                            2 Tbsp sour cream (optional)
                                                      3-4 cloves garlic, minced
                                                      1 stick unsalted butter (1/2 cup, 4 ounces),


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
176                                      Feasting For Fun

softened to the point of being slightly melted      1 1/2 teaspoon salt
 1 to 2 loaves of French or Italian bread (I        2 cups very warm water (120 to 130 F)
used Ciabatta), depending on the size of the        2 tablespoons vegetable oil
loaves                                              2 cups rye flour
                                                    1 egg white lightly beaten, WITH
In a large bowl, mix together the cheeses           1 tablespoon water
and the green onion. Stir in the mayonnaise         Turn this recipe into a puzzle! [click]
and sour cream. In a separate small bowl
blend the butter and garlic until smooth. Add       In large bowl, combine 2 cups all-purpose
the butter mixture to the cheese mixture.           flour, sugar, undissolved yeast, caraway
                                                    seed and salt.
Preheat broiler. Slice loaf of bread in half
horizontally, lay crust side down. Spread           Gradually add very warm water and oil to
cheese mixture over the bread. Place under          dry ingredients; beat 2 minutes at medium
the broiler until nicely browned, about 3 to 5      speed of electric mixer, scraping bowl
minutes.                                            occasionally. Add 1/2 cup all-purpose flour;
                                                    beat 2 minutes at high speed, scraping bowl
Remove from broiler and let sit for 5 minutes       occasionally. With spoon, stir in rye flour and
until cool enough to handle. Slice the bread        enough remaining all-purpose flour to make
with a bread knife. Serve.                          soft dough.

Cheesy Garlic Bread                                 Knead on lightly floured surface until smooth
                                                    and elastic, about 6 to 8 minutes. Place in
1 large loaf of Italian bread.                      greased bowl, turning to grease top.
4 garlic cloves, chopped.
4 tablespoons of butter, softened.                  Cover; let rise in warm, draft-free place until
¼ cup of grated mozzarella cheese.                  doubled in size, about 30 to 45 minutes
¼ cup of grated parmesan cheese.                    (With Rapid Rise Yeast, cover kneaded
1 teaspoon of dried basil.                          dough and let rest on floured surface 10
1 teaspoon of dried parsley.                        minutes. Proceed with recipe).
½ teaspoon of crushed red pepper flakes.
Preheat your oven to 350°F (175°C).                 Punch dough down. Remove dough to
                                                    lightly floured surface; divide dough in half.
Cut the loaf of bread in half, lengthways.          Form each into 5-inch ball. Place on large
Mix the chopped garlic with the softened            greased baking sheet. Cover; let rise in
butter; spread the mixture over each half.          warm, draft-free place until doubled in size,
Sprinkle mozzarella evenly over both halves.        about 30 to 45 minutes.

In a small bowl, mix the parmesan with              With sharp knife, make 4 slashes (1/4-inch
remaining dry ingredients; sprinkle the             deep) in crisscross fashion on top of each
mixture evenly over the bread. Place the            loaf. Brush with egg white mixture. Bake at
bread halves on an un-greased baking                400:F for 35 minutes or until done; cover
sheet.                                              with foil halfway through baking time to
                                                    prevent excess browning. Remove from
Bake until the cheese is melted and bread           sheet; cool on wire rack
gas turned golden brown (takes about 10-15
minutes).                                           Crescents

Slice and serve warm.                               1 pkg active dry yeast
                                                    2 tablespoons lukewarm water
Country Rye Bread                                   1/4 cup sugar
                                                    1/4 cup butter
4 cups all-purpose flour                            1/2 teaspoon salt
1/3 cup packed light brown sugar                    1/2 cup milk
2 packages Active Dry or Rapid Rise Yeast           1 egg, beaten
1 tablespoon caraway seed


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      177

2 cups all purpose flour                             1/2 c sugar
butter, melted                                       1 tbsp lemon juice
                                                     cinnamon & sugar
In a small saucepan, scald the milk by
heating over medium-high heat until tiny             Flatten rolls on cookie sheet.
bubbles form around the edges of pan.
Remove from heat.                                    Beat egg, cream cheese, vanilla, sugar,
In a small bowl or teacup, dissolve yeast in         flour, & lemon juice until fluffy.
lukewarm water.
                                                     Pour mixture down center of crescent
In the bowl of an electric mixer, combine            dough.
sugar, butter, salt and milk. When yeast
mixture has cooled slightly, stir it in.             Criss-cross the dough points, folding over
                                                     the filling.
Mix/knead for 1 minute.
                                                     Bake at 350 for 20-25 minutes. Cool slightly,
Butter or oil a large bowl. Place dough in           then cut into wedges and serve.
bowl and turn once to grease top.
                                                     German Bread
Cover bowl with a clean damp towel or
plastic wrap and place in a warm, draft-free         1/2 cup butter
place to rise until doubled in bulk.                 1 package active dry yeast
                                                     1/4 cup water, lukewarm
Turn dough out onto a lightly floured work           2 each egg, well beaten
surface and knead again for 1 minute.                1 1/4 cups bread crumbs, fresh
Return to bowl for a second rising until             1 teaspoon cinnamon
nearly doubled in bulk (this second rising will      2 teaspoons butter, melted
take a longer time than the first).                  3/4 cup sugar dissolved in:
                                                     1 cup milk, scalded
Turn dough out onto a clean, lightly floured         5 1/2 cups flour
work surface and roll out to a thin, even            3 tablespoons brown sugar
sheet about 1/4 inch in thickness. Cut into 5        1/4 teaspoon salt
inch squares. Cut squares diagonally to              Cream together the butter and sugar, add
make two triangles.                                  the scalded milk and mix thoroughly.

Brush each triangle with lukewarm (not hot)          When lukewarm, stir in the dissolved yeast,
melted butter. Roll triangles up, starting with      eggs and flour (using more flour if necessary
a wide end and rolling towards a point; curl         to make a stiff batter - dough will be sticky
ends slightly to form a crescent shape.              and soft).
Place on a greased cookie sheet and allow
to rise until nearly doubled in a warm place.        Beat mixture thoroughly, cover and let rise in
Bake at 400°F for 15 minutes or until                a warm place about 1-1/2 hours or until
golden.                                              double in bulk.

Variation:                                           When risen, beat again thoroughly.
Sprinkle crescents heavily with cinnamon
sugar before rolling up.                             Grease deep pie pan and sprinkle lightly
                                                     with flour.
Crescent Roll Cheese Stolen
                                                     With a spoon, fill the pie pans with the
1 pkg Crescent rolls                                 dough. Sprinkle top of cakes with the
1 egg                                                following mixture: combine the soft bread
1 tbsp flour                                         crumbs with the melted butter, sugar, salt
1 tsp vanilla                                        and cinnamon and mix well.
8 oz cream cheese


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
178                                      Feasting For Fun

Let cakes rise about 20 minutes and then            Cover; let rise until double, about 1 1/2
bake in a Preheated 400F oven about 20-25           hours.
minutes or until golden.
                                                    Punch down dough; divide into halves.
Brush with melted butter and cool on wire           Press 1 half into an oval, about 10 x 7
rack.                                               inches. Brush with melted butter. Fold
                                                    lengthwise in half; press folded edge firmly.
German Corn Bread                                   Place stollen on greased cookie sheet.

1 (8 oz.) sour cream or 1 c. Carnation & 1          Repeat with remaining dough. Cover both
tsp. vinegar                                        and let rise until double, about 45-60
2 eggs                                              minutes.
1/2 c. oil
1 lg. onion, chopped fine                           Brush with melted butter. Heat oven to 375
1 sm. can cream style corn                          degrees. Bake until golden brown, 20-25
1 1/2 c. self-rising meal                           minutes.
Bake in greased preheated 10 inch iron
skillet at 450 degrees for 20- 25 minutes.
                                                    Brush with melted butter, sprinkle with
                                                    powdered sugar. Makes 2 stollens.
German Christmas Bread

1/2 c. diced citron                                 German Rye Bread
1/2 c. raisins
1/4 c. diced orange peel                            2 (.25 ounce) packages active dry yeast
1/4 c. brandy or rum                                1/2 cup warm water (110 degrees F/45
1 pkg. yeast                                        degrees C)
1/4 c. warm water                                   1 1/2 cups lukewarm milk
1/2 c. lukewarm milk, scalded then cooled           2 tablespoons white sugar
1/2 c. butter, softened                             1 teaspoon salt
1/2 c. sugar                                        1/2 cup molasses
1/2 tsp. salt                                       2 tablespoons butter
1/4 tsp. nutmeg                                     3 1/4 cups rye flour
3 eggs                                              2 1/2 cups bread flour
4 to 4 1/2 c. flour
1/2 c. chopped almonds                              Dissolve yeast in warm water.
1 tbsp. shredded lemon peel
2 tbsp. butter, melted                              In a large bowl combine milk, sugar, and
Powdered sugar                                      salt. Use a mixer to beat in molasses, butter,
                                                    yeast mixture, and 1 cup of rye flour.
Mix citron, raisins, orange peel, and brandy;
let stand 1 hour. Drain; reserve liquid.            Use a wooden spoon to mix in the remaining
                                                    rye flour. Add white flour by stirring until the
Dissolve yeast in warm water in large bowl.         dough is stiff enough to knead.
Stir in reserved brandy, milk, 1/2 cup butter,
sugar, salt, nutmeg, eggs and 2 cups flour.         Knead 5 to 10 minutes, adding flour as
Beat until smooth.                                  needed. If the dough sticks to your hands or
                                                    the board add more flour.
Stir in brandied fruit mixture, almonds,
lemon peel, and enough remaining flour to           Cover dough and let rise 1 to 1 1/2 hours or
make dough easy to handle.                          until double.

                                                    Punch down dough and divide to form two
Turn dough onto lightly floured surface;
                                                    round loaves. Let loaves rise on a greased
knead until smooth, about 5 minutes. Place
                                                    baking sheet until double, about 1 1/2 hours.
in greased bowl, turn greased side up.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     179

Preheat oven to 375 degrees F (190                  After baking the house pieces, place the
degrees C). Bake for 30 to 35 minutes.              pattern over each part while they are still
                                                    warm and trim to pattern size any puffy or
Ginger Bread for Houses                             out of shape lines.

1/2 c. butter, softened                             After baking, remove from cookie sheets
1/2 c. brown sugar                                  and let dry overnight on oven racks in a 200
1/2 c. molasses                                     degree oven. You want all pieces to be solid
3 1/2 c. all-purpose flour                          and dry (like bricks).
1 tsp. baking soda
1 tsp. cinnamon                                     Use stiff consistency Royal icing to glue
1 tsp. ginger                                       walls together and decorate with candies.
1/2 tsp. salt
1/4 tsp. cloves                                     Hawaiian Zucchini Bread
1/3 c. water
                                                     3 eggs
Cream butter and sugar thoroughly with               2 cups sugar
electric mixer. Beat in molasses. Blend all
                                                     2 teaspoons vanilla
dry ingredients. Alternately add blended dry         1 cup vegetable oil
ingredients and water to the butter-sugar            1/2 teaspoon salt
mixture. Dough will become stiff, so that the
                                                     1 cup chopped pecans
last dry addition may need to be blended by
                                                     3 cups grated zucchini, drained
hand.                                                3 cups flour
                                                     1 teaspoon baking powder
Work dough until it is smooth in consistency.
                                                     1 teaspoon baking soda
If dough sticks to your hands, lightly dust
                                                     1/2 cup raisins (optional)
them with flour. Carefully though, too much
                                                     1 cup drained crushed pineapple
flour makes dough dry and hard.
                                                    Beat together eggs, sugar, vanilla and oil in
When dough is easy to work, you're ready to         large bowl. Add zucchini.
roll it out and make your gingerbread house
pieces. If you're not going to make your            Combine flour, baking powder, baking soda,
gingerbread house right away, wrap dough            salt, raisins and nuts, then add to zucchini
in plastic and refrigerate (up to 1 week).          mixture. Add pineapple and mix well.
Bring to room temperature before rolling (3
hours).                                             Pour into greased and floured 9 x 5 inch loaf
                                                    pan.
Note: You may need to make up to 3 recipes
to make your gingerbread house. Make                Bake at 350 degrees for 55-60 minutes .
each separately and cover with plastic wrap.
Bake at 375 degrees for 8-10 minutes.               Makes one loaf. Freezes well.

Patterns for gingerbread houses may be of           Honey Oat Bread
your own design or found in Gingerbread
kits. Be sure to cut two front-back pieces,         6 cup flour
two side walls and two roof pieces.                 2 1/2 tsp. salt
                                                    2 tbsp. softened butter
Gingerbread House Notes:                            2 cup boiling water
                                                    2 pkg. dry yeast
                                                    1/3 cup lukewarm water
The secret to a perfect Gingerbread House           1/2 cup honey
is to roll out the dough on the back of your        1 cup non-instant oats
cookie sheet and cut around the pattern
(removing only the dough from around the            In bowl, add oats and pour 2 cups boiling
pattern). Bake on back of cookie sheet.             water, about 1/2 hour later, you're ready to



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
180                                       Feasting For Fun

go. Soak yeast in 1/3 cup lukewarm water.            Knead additional bread flour into the dough
Let stand 5 minutes.                                 until it reaches the right consistency. Knead
                                                     for 5-7 minutes, or until the dough is smooth
To oats add salt, honey and butter. Add              and elastic.
yeast. Next stir in 2 cups flour, then 2 more.
Knead in last 2 cups flour.                          Spread some vegetable oil around a large
                                                     bowl and place the dough in it, turning it so it
Shape into a round ball.                             gets coated in the oil.

Place in bowl, cover with clean dish towel           Cover the bowl with plastic wrap or a damp
and let rise until 2 times its size. Cut down        cloth. Let rise at room temperature until it
with a knife.                                        has doubled in size, about an hour and a
                                                     half.
Divide and place in 2 greased bread pans.
Cover and let rise again.                            Gently press down on the dough so some of
                                                     its air is released.
Bake at 325 degrees for 50 minutes.
                                                     Knead the dough a few turns and then
Light Rye Bread                                      divide it by cutting it in half with a sharp
                                                     knife.
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm           Shape each half into loaf.
to the touch)
2/3 cup molasses                                     Place dough loafs into either oiled bread loaf
5 cups bread flour                                   pans, or onto a flat baking sheet or peel that
2 cups rye flour                                     has been sprinkled with corn meal,
1 tablespoon salt                                    depending if you want to cook the loaves in
1/4 cup vegetable oil                                pans or directly on a baking stone.
1/4 cup cocoa powder
2 Tbsp caraway seeds (optional)                      Cover with plastic or a damp cloth.

Dissolve the yeast in the warm water with            Let rise again, this time not doubling in
the molasses. Put yeast mixture into a large         volume, but rising by about half of its
metal bowl.                                          volume, about 45 minutes, half as long as
                                                     the first rising.
Add caraway seeds, salt, vegetable oil,
cocoa powder, 2 cups of rye flour and then 2         The dough should be peeking over the top
cups of baking flour, mixing into the yeast          of the loaf pan if using a loaf pan.
mixture after each addition with a wooden
spoon.                                               If you are using a baking stone, place the
                                                     stone in the oven.
Add more bread flour, a cup at a time, until
the dough is not so sticky and it is too hard        Preheat oven to 350°F for at least half an
to mix it with the wooden spoon.                     hour before baking.

At that point, spread a half cupful of flour         If baking on a stone, score the dough a few
onto a large, clean, flat surface and put the        times on the top of the dough right before
dough onto the surface.                              putting it in the oven.

Knead the dough by pressing down with the            Put dough in the oven. If you have a mister,
heel of your hand, stretching it, turning the        mist the dough with a little water the first 10
dough a quarter-turn, pulling the dough back         minutes of baking.
toward you and then pressing and stretching
again.                                               Bake for 40-50 minutes, or until done. The
                                                     bread should sound hollow when tapped.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      181

Pumpkin Pecan Spice Bread                             Remove from refrigerator 30 minutes before
                                                      baking.
1 3/4 cups flour
1/2 cup whole wheat flour                             Time-Out Cheese Bread
3 tablespoons unsalted butter
1/2 teaspoons salt                                    1 (1-pound) loaf frozen bread dough, thawed
1/2 teaspoons pumpkin pie spice (or 1/4 tsp           2 tablespoons butter or margarine, melted
ea. cinnamon and ginger)                              1/2 teaspoon chili powder
1 large egg                                           1 cup (4 ounces) American cheese,
1/3 cup milk                                          shredded
1/2 teaspoon vanilla                                  1 cup (4 ounces) mozzarella cheese,
1/4 cup canned pumpkin                                shredded
1/4 cup brown sugar                                   1/2 cup (2 ounces) cheddar cheese,
1 tablespoon molasses                                 shredded
1/3 cup pecan pieces                                  1 (4-ounce) can chopped green chilies,
2 teaspoons active dry yeast                          drained
Put all ingredients into bread machine or
follow your user's manual. Select correct             Heat oven to 375°F.
bread cycle and medium crust color, then
press start.                                          Press bread dough onto bottom of greased
                                                      15 x 10 x 1-inch jelly roll pan.
Stuffed French Rolls
                                                      Brush dough with melted butter; sprinkle
4 cups (16-ounces) shredded sharp cheddar             with chili powder.
cheese
1 (2-ounce) can chopped black olives                  Combine cheeses in small bowl.
1 (4-ounce) can chopped mild green chilies,           Sprinkle dough with 1 cup cheese and
drained                                               chilies.
4 green onions, chopped, (tops included)
2 hard-boiled eggs, chopped                           Bake for 18 to 24 minutes or until bread is
1/2 cup extra virgin olive oil                        lightly browned.
1 (8-ounce) can tomato sauce
Salt and pepper to taste                              Sprinkle with remaining cheese.
12 French sandwich rolls
                                                      Continue baking for 1 to 2 minutes or until
Preheat oven to 350*F (175*C).                        cheese is melted.
In a bowl combine cheese, olives, green
onions and eggs; add olive oil, tomato                To serve, cut into square, triangle or
sauce, salt and pepper to taste and blend             diamond shapes. Serve warm.
well.
                                                      Toasted Stuffed Brown Rolls
Slice the rolls lengthwise leaving one side
hinged. Remove the centers and stuff each             50 g (2 oz) butter
evenly with the filling.                              100g (4 oz) mushrooms, chopped roughly
                                                      100g (4 oz) cooked and very well drained
Place on an un-greased baking sheet and               leaf spinach, chopped roughly
cover tightly with aluminum foil.                     50g (2 oz) raisins
                                                      salt, pepper, ground cinnamon, cloves to
Bake for 30 minutes or until filling is hot.          taste
Makes 12 servings.                                    1 large or 2 small eggs

Note: Sandwiches can be prepared several              Put halved rolls in moderately hot oven for
hours ahead of time, covered and                      approx. 10 minutes or till they are lightly
refrigerated.                                         browned and crisp.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
182                                        Feasting For Fun

Melt the butter in a pan and cook the
mushrooms for a couple of minutes.                       Beat the egg in a bowl, add to the veggie
                                                         mixture and cook it gently just long enough
Add the spinach and the raisins and                      for the egg to slightly bind to the other
continue to cook gently for several minutes,             ingredients.
or till the butter has been almost absorbed
by the veggies.                                          Pile the filling into the halved rolls and serve
                                                         at once.
Season to taste with the slat, pepper, and
spices.


                                    Side Dishes:
        Most people think first of the entrée when planning a meal, but a good side dish can
make or break a meal! Side dishes can be hearty or healthy, hot, cold, and just about anything
you can think of. Pasta, rice, legumes, vegetables, fruit – they all make fantastic side dishes that
complement a variety of meats and seafood.
        Little additions can give your side dishes extra pizzazz. Try adding a few fresh or dried
herbs to mashed potatoes or steamed vegetables for extra flavor. Add sauces to your side dishes
to create elegant additions to the meal, and add a bit of fresh lemon, lime, or orange juice to fresh
vegetables to bring out their flavor and color. Cook or dress your pasta with flavored oil, such as
garlic oil, to take it from bland to outstanding.
                                     Some Handy Side Dish Tips

        Try adding dried fruit, nuts, or chopped vegetables (such as green onions, garlic,
broccoli, or others) to your next batch of rice. It will give the dish extra punch and texture. Don't
forget the slow cooker! Slow cookers aren't just for the main dish; you can create a variety of side
dishes and casseroles in one, too! Cooking vegetables too much will make them mushy and
tasteless. Cook until they are still a bit crispy, and they'll taste better and retain more of their
vitamins and nutrition, too. Create non-traditional type side dishes like stuffing or fresh fruit to
add variety to your weekday meals.
        A side dish, sometimes referred to as a side order or simply a side, is a food item that
accompanies the entrée or main course at a meal. A typical meal with a meat-based main dish
might include one vegetable side dish, sometimes in the form of a salad, and one starch side
dish, such as bread, potatoes, rice, or pasta.


                                        Cheese Dishes:

American Mozzarella                                      2 cup Pyrex measuring cup
Yes, how to make the cheese itself!                      5 quart pot, stainless or enamel, with cover
                                                         Small skillet (2 inches smaller than diameter
EQUIPMENT:                                               of above pot)
1 cup Pyrex measuring cup                                Thermometer, -20 to 110C



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                              Feasting For Fun                                        183

Sterile fine-weave dish cloth                            ready to be used right away over a
8 inch strainer                                          homemade bagel, or you can use it for
1000 watt microwave oven                                 cooking or even cheesecake! You can also
                                                         put some of the cream cheese in a food
1 gallon milk (cow's milk, homogenized,                  processor and blend it up a lot and you will
pasteurized, at least 3.5% milk fat)                     end up with a great substitute for sour
1¼ teaspoon citric acid powder (from local               cream.
pharmacy) dissolved in ½ cup cool water
½ tablet Junket rennet (from local                       Baked Brie & Roasted Garlic
supermarket) suspended in ¼ cup cool
water                                                    4 lg. heads garlic (at least 2 1/2 inches in
                                                         diameter)
Dissolve 1¼ tsp. citric acid powder into ½               1/3 cup olive oil
cup cool water. Add to milk and stir well.               1 tsp. coarse salt
Heat milk to 31C (88F) over boiling water in             4 (4 oz.) wheels brie, toasted baguette slices
a small skillet.
                                                         Preheat oven to 350 degrees. Remove all
 Dissolve ½ tablet Junket Rennet into ¼ cup              but one layer of skin from garlic; do not
cool water. Stir thoroughly into warmed milk             expose flesh. Arrange garlic tightly in small
mixture. Let set undisturbed for 1-2 hours,              baking dish. Drizzle with oil. Sprinkle with
until a clean break is achieved.                         salt. Cover with foil. Bake until garlic is very
                                                         tender, 75 to 90 minutes.
Cut curd into ½ inches cubes.
                                                         Preheat broiler. Score large X in top of each
Over low heat, stir the curds and whey                   wheel of cheese. Set each in small baking
gently to keep the curds separated and                   dish. Broil until browned and bubbly, 5 to 7
temperature uniform until temperature                    minutes. Serve immediately with garlic and
reaches 42C (108F). Hold at 42C (108F) for               toasted baguette slices.
35 minutes, stirring every five minutes to
keep curds separated and off the hot                     Basic Cheese
bottom.
                                                         One gallon of milk yields about one pound of
Collect curds by pouring curds and whey                  cheese. You may use any kind of milk for
through a fine cloth held in an 8 inch sieve             this recipe. I primarily use my own fresh
over same covered container, let drain for               goats' milk, but have made it quite
15 minutes. Save whey to make ricotta (You               successfully with cow's milk from the
bring the acidified whey to 95C, cool, filter            grocery, and even better with raw cow's milk
particulates).                                           from a local farmer.

Break up curd, thoroughly mix in 1 teaspoon              one gallon freshest milk (the fewer bacteria
salt.                                                    present, the more predictable the cheese)
                                                         2-3 teaspoonfuls buttermilk (or 1/3rd cup
Place 1 cup salted curd into 2 cup measure.              yogurt )
                                                         1/4 tablet rennet (Here is the front and back
Microwave on high (1000 watts) for 45                    of the rennet package.)
seconds (adjust the time so that you get the             salt
desired elasticity). Separate hot curd from              thermometer, reading -10 to 110oC (0 to
container with the back of a fork, knead with            225oF)
hands to distribute heat evenly. Stretch and             wooden mixing spoon, whisk or other stirring
fold to make smooth and elastic, shape into              device
a soft ball, pinch, place in refrigerator to             Stainless steel pot1 , 4-6 qt., with lid, with a
solidify.                                                thick metal bottom (Al or Cu) to spread the
                                                         heat, sterilized2 .
When it is completed, what you have left in              8" strainer or colander (A colander does not
the pillowcase is your cream cheese! You                 allow whey to flow through as fast as a
can salt it a bit or not; that is up to you. It is       strainer.)


                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
184                                        Feasting For Fun

large handkerchief, sterilized by boiling             reaching down to bottom, gently lifting and
cheese pressing frame (4" diameter, 5" tall           stirring . Cut larger curds as they appear. Do
can, about 20 oz, ends removed, save one              not mash or squeeze. If you wish to save
end for a follower)                                   some soft cottage cheese, remove a portion
                                                      of the curd at this step before you raise the
INOCULATE THE MILK: The evening before                temperature. Continue stirring for 15 min to
you plan to make cheese, warm 1 gallon of             prevent the curds from clumping together.
the freshest milk to 20oC (68 o F) in the             Heat curds to 34oC (92o F) for soft curd
sterilized pot. Thoroughly blend in the               cheese, or as high as 39oC (102oF) for very
inoculum of 2-3 tsp buttermilk or 1/3rd cup           firm cheese. The setting temperature makes
yogurt as starter . Cover the inoculated milk         a great deal of difference in the consistency
with the sterilized lid. (The function of this        of the curd/cheese.
inoculation with bacterial starter is to have
the milk fermenting bacteria make lactic acid         SEPARATE CURDS AND WHEY: Stir and
which lowers the pH so that the rennet will           maintain desired temperature until curd has
be able to act on the casein.)                        contracted to consistency of firm scrambled
                                                      eggs . Remove from stove. The curds
INCUBATE OVER NIGHT: Let sit at room                  should sink in whey. (Ops, did they float3 ?)
temperature (R.T.) overnight (20-22oC).               Decant off when through a strainer (you may
                                                      line the strainer with clean cloth if the curd is
WARM THE MILK: The next morning, warm                 very fine grained ). Save the whey for ricotta
milk up to 30 oC (take care not to burn it).          if you like. Place curds in a large bowl .
Meanwhile, dissolve ¼ tablet of Rennet in ¼
cup cold water . (This pictures shows a               ADD SALT: Sprinkle two tsp. salt over
whole tablet being added to water).                   curds, working with hands to mix . Pour off
                                                      accumulated whey. (The salt is necessary
ADD THE RENNET: Add dissolved rennet to               so that the cheese will not spoil as it cures. I
the warmed milk , stir to mix thoroughly.             tried it without salt and it spoiled. However,
Cover, let sit undisturbed for approximately          unsalted, uncured cheese may be frozen
an hour. Be patient. Do not disturb the milk          until use.)
until it has coagulated.
                                                      PRESS THE CHEESE : Use sterile large
ACHIEVE A CLEAN BREAK: Test for                       white handkerchief to line a smooth-sided 4"
completed action of rennet ( "clean break "):         x 5" tin can from which both ends have been
Probe a clean finger into the (hopefully)             removed. Place still-warm curds in the cloth
gelled milk and lift. If the gel is firm enough       , cover curd with the corners of the cloth, lie
to break cleanly as the finger is lifted, go to       the cut-out end of the can on top, and place
next step. (If the milk is gelatinous and flows       heavy weight to press down. Let sit for 12
across your finger , let sit until a clean break      hours or so.
is obtained. Do not stir. This may take as
long as 1-2 hours.) Be patient, do NOT                CURE THE CHEESE: The next AM, remove
disturb the milk. (Here is a link to trouble          from press, remove cloth, rub outside of
shoot "clean break" failure .)                        cheese with salt and rewrap with fresh
                                                      handkerchief. Place wrapped cheese on a
CUT THE CURD: Once a clean break is                   rack in the refrigerator. Replace "bandage"
achieved, cut the curd with a long knife :            daily (as long as it continues to become
begin at edge of pot, cut straight down to            wet). When a dry yellowish rind forms (about
bottom. Cut repeatedly parallel to first cut,         one to two weeks), dip in melted wax , store
but increasing the angle of the knife until           in refrigerator for about a month (if you can
reaching other side of pot. Rotate the pot 90         wait that long) or longer for sharper cheese.
degrees, cut as before . Rotate and cut two
more times, yielding ½ inch cubes of curd .           Cheese Fondue

SETTING THE CURD (RAISE AND HOLD                      8 oz of shredded cheddar cheese.
THE TEMPERATURE): Place pot over a low                8 oz shredded mental cheese.
fire, stir curd with cleaned bare hand by             1 garlic clove.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       185

1 can of beer.                                       Wherever you hang it, make sure it is up
2 tablespoons of flour.                              high enough to allow the whey to drip
1 teaspoon of Salt.                                  through the cloth into a bowl below.
Pinch of pepper.
French bread, diced into cubes.                      Now let your cream cheese drain for about 6
                                                     to 8 hours. You can speed this process
Mix together all of the ingredients (except          along by stirring the cream cheese about
bread).                                              halfway through the time, and you can do it
                                                     again if you need to.
Melt the mixture and place into a fondue pot.
                                                     Farmer's Cheese
Cheese Truffle Balls
                                                     This simple cheese has several aliases. Two
8 ounces of cream cheese, softened.                  common ones are soft farmer's cheese and
8 ounces of medium cheddar cheese.                   "chevre." They both are rather loose names.
½ cup of butter.                                     "Farmer's cheese" can refer to any of a
3 tablespoons of brandy.                             number of different soft home-made
Chopped toasted almonds.                             cheeses which are eaten fresh. "Chevre,"
                                                     which actually means goat, could refer to
Using food processor, blend all ingredients          many different cheeses
except almonds until the mixture is smooth.
                                                     Two gallons goat's milk
Shape the mix into suitably starsol sized            1/4 cup cultured buttermilk
balls and chill in refrigerator.                     ½ tablet Rennet (or two drops of liquid
                                                     rennet)
Before serving, roll the cheese truffle balls in
the chopped almonds to coat.                         Warm milk to room temperature (68-70°F)
                                                     Dissolve 1/2 of a rennet tablet in 1/4 cup
Cream Cheese                                         luke-warm water. Stir in buttermilk, mix
                                                     thoroughly. Stir in rennet, mix thoroughly,
1 gallon milk                                        cover, let sit for 24 hours.
¼ tsp. direct set mesophilic-m culture
2 Tbsp. diluted rennet (add 1 drop of rennet         Check for clean break. The curd should be
to 5 Tbsp. cool water)                               firm enough to cut into 1/2 inch cubes (see
                                                     page on Making 5 gallons of milk into
In a large pot (I use a 6-qt.) add goat's milk.      cheese for pictures). Some recipes call for
Heat milk to 80 degrees. Remove from heat            stirring the curds into a slurry, and pouring
and add the mesophilic-m culture and stir            into a fairly tight weave bag to drain.
will. Add the rennet and stir.
                                                     However, if the weave is too loose, such as
Cover the pan and let sit undisturbed at             with a single layer or two of cheese cloth,
room temperature for 12 to 18 hours. After           the fine curd will run through at first. I far
the time is up, what you have in the pot             prefer to cut the curd as it makes for more
should look like very thick yogurt. Now you          easily separated curds and whey.
will drain and drip your cheese.
                                                     Ladle the curds into a sterile cloth in a
Line a colander with your clean pillowcase. I        strainer (or colander), and suspend in a
set this colander in a large bowl to catch the       refrigerator or cool place.
whey. Now drain your thick, yogurt-looking
cheese into this cloth.                              Let the whey drain for 24 hours in a cool
                                                     place. Salt to taste (about 1-2 teaspoons),
Gather up the cloth and tie it tightly. Now          store covered in the refrigerator for a week
you need to hang it somewhere. I have                or two. This cheese will not keep for much
handles on my kitchen cupboard that work             longer.
perfectly for this.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
186                                      Feasting For Fun

Feta Cheese Crepes                                  Mozzarella Sticks

1 cup of Feta cheese.                               10 ounces of Mozzarella cheese.
1 cup of goat's cheese.                             2 medium eggs, beaten.
2 medium eggs.                                      ¾ cups of breadcrumbs, dry.
1 tablespoon of dried oregano.                      1 tablespoon of sesame seeds.
1 tablespoon of fresh dill, chopped.                Cooking oil.
1 clove garlic, minced.
¼ teaspoon of black pepper.                         Cut the Mozzarella into inch-long sticks.
3 tablespoons of olive oil.
8 prepared crepes.                                  Beat the eggs, then dip each cheese stick
In a medium-sized bowl, combine all of the          into the egg mixture.
ingredients except the olive oil and crêpes;
mix thoroughly. In a large skillet, heat the        Coat with breadcrumbs and sesame seed.
olive oil over a medium heat.
                                                    Fry in cooking oil until golden brown.
Lay out the crepes and place about 3
tablespoons of feta mixture in each crêpe.          Party Cheese Ball
Fold the crêpes
                                                    2 (8 ounce) packages cream cheese,
Garlic Cheese Ball                                  softened
                                                    2 cups shredded Cheddar cheese
2 (8 ounce) packages cream cheese                   1 tablespoon finely chopped pimento
1/2 cup butter                                      1 tablespoon finely chopped green pepper
1 tablespoon prepared Dijon-style mustard           1 tablespoon finely chopped onion
1 teaspoon minced garlic                            2 tablespoons Worcestershire sauce
1 (1 ounce) package ranch dressing mix              1 tablespoon lemon juice
                                                    1 pinch salt
In a medium bowl, beat together the cream
cheese, butter, Dijon-style mustard, garlic         Combine the cream cheese and Cheddar
and ranch dressing mix.                             cheese in a bowl; use your hands to mix
                                                    together.
Cover and refrigerate 6 to 8 hours, or
overnight.                                          Add the pimento, green pepper, onion,
                                                    Worcestershire sauce, lemon juice, and salt;
Hot Bacon Cheese Spread                             mix, and shape into a ball.

2 cups shredded Monterey Jack cheese                Spread the pecans onto a plate.
1 cup shredded Parmesan cheese
1 cup mayonnaise*                                   Roll the cheese ball in the pecans until
1/4 cup chopped onion                               evenly coated.
5 bacon strips, cooked and crumbled
1 garlic clove, minced                              Refrigerate overnight before serving.

Cut top fourth off loaf of bread; carefully         Sausage con Queso Dip
hollow out bottom, leaving a 1-in. shell.
Cube removed bread and set aside.                   1 lb. processed cheese, cut into cubes
Combine the remaining ingredients; spoon            1 cup salsa
into bread bowl.                                    1 cup Hillshire Farm Summer Sausage, cut
                                                    into 1/4" cubes
Replace top. Place on an un-greased baking
sheet. Bake at 350 degrees F for 1 hour or          Place cheese and salsa into a microwave-
until heated through. Serve with reserved           safe bowl. Microwave on high for 2 minutes.
bread cubes.                                        Remove from microwave and stir while
                                                    adding diced Summer Sausage.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                         187

Stir until completely mixed. Microwave for an       Grate the cheeses and mix with the
additional 2 minutes. Stir again and serve          cornstarch.
warm with tortilla or corn chips.                   Slice the garlic clove in half.
                                                    Rub half of the garlic over inside of a starsol
Swiss Fondue                                        fondue pot.

8 oz of Swiss cheese.                               Finely slice the other half of the garlic and
4 oz of Gruyere cheese.                             add to pot. Add the dry white wine to pot
1 cup of dry white wine.                            and heat slowly until it begins to bubble.
1 ½ tablespoons of cornstarch.                      Gently stir in the cheese/cornstarch mixture.
1 tablespoon of Kirsch.                             Add the Kirsch and serve with diced French
1 garlic clove.                                     bread.

French bread, cut into one-inch cubes.              Dip the cubes of bread into the melted
                                                    mixture and eat.

                                          Fruit Dishes

Apples with Pecans & Raisins
                                                    Remove from heat, drain, and cool. When
5 medium Red Delicious apples                       cool, chop into small pieces; set aside.
juice of 1 lemon
1/2 cup sliced celery                               In a food processor, mix butter, sugar, and 1
1/2 cup chopped pecans                              cup flour until crumbly. Spread mixture onto
1/2 cup raisins                                     bottom of prepared pan.
1/3 to 1/2 cup mayonnaise
lettuce leaves                                      Bake 25 minutes or until light brown; remove
                                                    from oven.
Wash apples; do not peel. Core apples and
cut into 1/2-inch cubes. Sprinkle with lemon        In a medium bowl, combine 1/2 cup flour,
juice to prevent discoloration.                     baking powder, and salt. In a small bowl,
                                                    gradually beat brown sugar into eggs; add to
Combine apples with celery, pecans, raisins,        four mixture and stir until well combined.
and mayonnaise. Serve apple salad on
lettuce leaves.                                     Mix in vanilla extract, nuts, and apricots;
                                                    spread onto top of baked layer.
Apricot Gems
                                                    Bake 30 minutes or until lightly browned;
2/3 cup dried apricots                              cool completely in baking pan on a wire
1/2 cup butter, room temperature                    rack.
1/4 cup sugar
1 1/2 cups sifted all-purpose flour, divided        Cut into bars and then roll in sifted
1 teaspoon baking powder                            powdered sugar.
1/4 teaspoon salt
1 cup firmly-packed brown sugar                     Banana Fruit Salad
2 eggs, beaten
1/2 teaspoon pure vanilla extract                   Banana Dressing (see recipe below)
1/2 cup chopped nuts                                5 to 6 cups of a variety of fresh fruits of your
Powdered (confectioners) sugar                      choice (be creative):
                                                    Bananas, peeled and sliced
Preheat oven to 350 degrees F.                      Green or red grapes, halved
Grease an 8-inch square pan. In a small             Kiwi fruit, peeled and sliced
saucepan over medium-high heat, place               Pears, peeled and sliced
apricots; cover with water and slowly boil 10       Peaches, peeled and sliced
minutes.                                            Raspberries



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
188                                        Feasting For Fun

Strawberries, hulled and sliced                       1 cup strawberry yogurt
Mangoes, skinned, cored and sliced                    1/2 cup chopped nuts (optional)
Pineapple, cored, peeled and sliced                   1/2 cup coconut (optional)
Watermelon, flesh removed and cut into
bite-size pieces,                                     Wash fruit and cut into bite sized pieces. Mix
Cantaloupe, flesh removed and cut and cut             together in a large bowl. Add nuts and
into bite-size pieces                                 coconut if desired if desired. Just before
                                                      serving, stir in yogurt. Serves approximately
Prepare banana dressing; set aside until              10.
ready to use. In a large bowl or container,
combine all the mixed prepared fruits.                Fresh Fruit Bowl

Pour prepared Banana Dressing over the                1 cup honeydew melon, cut in bite size
cut-up fruits. Gently toss to coat all the fruit.     chunks
Cover and refrigerate for several hours               1 cup cantaloupe, cut in bite size chunks
before serving                                        1 cup watermelon, cut in bite size chunks
                                                      2 apples, cut in bite size chunks
Banana Fruit Salad Dressing:                          1 cup pineapple, cut in bite size chunks
1 ripe banana                                         1/2 pt. blueberries
1 lemon, juiced                                       1 pt. strawberries, hulled
Honey or sugar to taste                               1/2 lb. seedless green grapes
                                                      1 cup orange sections
In a small bowl, mash banana with a fork.             1 cup grapefruit sections
Add just enough lemon juice to make it the            1/2 cup honey
consistency that you want.
                                                      In large bowl toss all ingredients and mix
Sweetened to taste with sugar or honey.               well. Chill in covered container.
You do not want the dressing to be too
sweet.                                                Frozen Fruit Salad

Congealed Ambrosia Salad                              2 small packages (3 ounces each) cream
                                                      cheese
1 package (3 ounces) orange gelatin                   1 cup mayonnaise
1/2 cup sugar                                         1 cup heavy cream, whipped
1 cup boiling water                                   1/2 cup maraschino red cherries, quartered
3 oranges, peeled and cut into sections,              1/2 cup green maraschino cherries,
sections halved                                       quartered (or use all red)
1 can (8 ounces) crushed pineapple un-                1 can fruit cocktail (16 or 20 ounce size),
drained                                               drained
1 cup flaked coconut                                  2 1/2 cups diced marshmallows, about 24
1 cup chopped pecans                                  marshmallows
1 cup sour cream
                                                      Beat together the cream cheese and
Dissolve gelatin and sugar in boiling water;          mayonnaise.
chill until mixture begins to thicken.
                                                      Fold in whipped cream, cherries, drained
Fold in remaining ingredients; blend well.            fruit cocktail, and marshmallows. Pour into a
Pour into a 13x9x2-inch pan; chill until firm.        1-quart freezer container.

Fast Fruit Salad                                      Garnish with additional maraschino cherries.
                                                      Freeze fruit salad until firm.
6 cup fresh fruit such as: apples, oranges,
pears, strawberries, kiwi, melon (honeydew,           Frozen Orange Soufflés
cantaloupe, watermelon) pineapple, grapes,
anything goes!                                        8 medium oranges
                                                      2/3 cup sugar


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                       189

2 teaspoons grated lemon zest                           Grilling Tips
6 large egg yolks                                       Spray a vegetable cooking spray on the
2 teaspoons minced fresh mint leaves                    grate before preheating to keep fruit from
2 1/4 cups heavy cream, whipped to firm                 sticking to the grate.
peaks
6 tablespoons Grand Marnier or other                    Set your gas grill on low and preheat before
orange-flavored liqueur                                 placing kabobs on the grate. If you have a
Cocoa powder, garnish                                   charcoal grill, place the kabobs on the grill
                                                        after the coals have begun drying out or grill
Cut 1/3 of the top off each orange and scoop            fruit on the top level of the grate instead of
out all flesh, reserving it and any juice,              directly over the coals.
Strain the flesh, firmly pressing down to
extract as much juice as possible.                      Rotate the skewers every few minutes
                                                        throughout the grilling process to prevent
In a saucepan, combine the orange juice,                sticking.
sugar, and lemon zest; reduce by 1/2 over
high heat, stirring to help the sugar melt.             Grill fruit kabobs until lightly browned and
                                                        barely fork tender but not mushy.
Remove from heat, set aside, and let cool.              When done, transfer kabobs to a large
In a mixing bowl, beat the egg yolks and                platter and keep warm or let cool to room
cooled orange juice mixture together until              temperature.
light and thick.
                                                        Grilled fruit is best served hot, warm or at
Carefully fold in the mint, whipped cream,              room temperature, not chilled.
and Grand Marnier. Using a pastry bag or a
spoon, pipe the mixture into the orange                 Fruit Salad Mold
shells.
                                                        1 package orange-flavored gelatin
Freeze for at least 3 hours or until the                1 cup hot water
mixture is firm. Serve garnished with a                 1 cup cold water
dusting of cocoa power on top.                          3 tablespoons sugar
                                                        1 1/2 cups orange segments
Fruit Kabobs                                            2 bananas, sliced, about 1 1/4 cups
                                                        1 cup seedless green grapes, halved
Start with a variety of colorful fruit. Use fruit       4 marshmallows, quartered
that's fresh but firm, never over-ripe. Try             orange sections and grapes for garnish
fresh or canned Pineapple chunks, large                 1/2 cup chopped walnuts
seedless grapes, strawberries, melon
chunks and cherries.                                    Dissolve gelatin in hot water; add cold water
                                                        and the sugar. Stir for a few minutes, until
Or go completely tropical with pineapple,               sugar is dissolved.
mango and papaya. Be creative, try what's
in season, experiment and find your own                 Chill until partially set. Fold in the orange
favorite combinations.                                  segments, banana slices, grape halves,
                                                        marshmallows, and chopped nuts.
Wash, peel, and cut the fruit into similar size
chunks and drizzle with lemon juice or 100%             Pour into a 1 1/2-quart mold and chill until
Pineapple Juice to prevent browning.                    firm. Unmold onto a bed of lettuce or greens
Thread fruit onto bamboo skewers.                       and decorate with more orange sections and
                                                        grapes.
If you will be grilling your kabobs, first soak
the skewers in water for 30 minutes or more             Gingered Melon
to prevent them from burning. (If younger
kids are helping, supervise them so they do             3/4 cup water
not poke themselves.)                                   1/2 cup sugar
                                                        4 teaspoons lemon juice


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
190                                       Feasting For Fun

2 to 3 teaspoons finely chopped fresh ginger
2 teaspoons finely shredded lemon zest               Simple combinations like strawberry-kiwi,
4 cups watermelon, cantaloupe, and/or                strawberry-banana or strawberry-pineapple
honeydew balls                                       are outstanding grilled desserts.
1/3 cup flaked coconut
                                                     Grill strawberry kabobs over medium hot
In a small saucepan over medium heat,                coals for 6 to 8 minutes, turning a few times.
combine water, sugar, lemon juice, and               They're great, as is, right off the grill, with
ginger.                                              nothing else added.

Bring just to boiling; reduce heat to low and        For added sweetness, try a very light
simmer, uncovered, for 5 minutes. Remove             sprinkling of a sugar-cinnamon mixture or
from heat; stir in lemon peel. Let cool to           brush on some white grape juice or a very
room temperature.                                    light sugar or honey syrup.
                                                     Grilled Pineapple
Before using, strain of and discard the
ginger and lemon peel.                               1 large ripe pineapple
                                                     3 tablespoons honey
Pour approximately 3/4 of the ginger syrup           1 tablespoon freshly squeezed lemon or
over the melon balls, stirring gently to coat.       lime juice
Cover and refrigerate for 2 hours.                   1/2 teaspoon freshly ground black pepper

To serve, spoon melon balls and a little of          Trim, core, and peel pineapple. Cut into
the remaining ginger syrup into individual           quarters from top to bottom. Slice out the
dessert dishes. Sprinkle with coconut.               core from each quarter.

Grilled Banana Kabobs                                Cut each quarter slice into four pieces (two
                                                     pieces lengthwise and two crosswise). You
5 firm, green-tipped Bananas                         should now have 12 wedges of pineapple
12 lg. firm Strawberries                             (about 3-inch by 1-inch each).
1 sm. Cantaloupe
1/4 cup butter, melted                               In a small bowl, combine honey, lemon or
2 tbsp. fresh lime juice                             lime juice, and black pepper.
1 tbsp. honey
                                                     Brush the glaze onto each slice of
Cut bananas into 1-1/2 inch chunks. Cube             pineapple, coating completely.
cantaloupe into 1-1/2 inch chunks.
                                                     Preheat barbecue grill.
Thread skewers with alternating pieces of
banana, strawberries and cantaloupe,                 Either oil or spray the grill rack with non-stick
beginning and ending with bananas.                   cooking spray.

Combine melted butter, lime juice and                Place pineapple wedges on the grill and
honey. Brush kabobs well with sauce and              cook approximately 4 minutes on each side
place on grill 2 inches above hot coals.             (turning so that grill marks are on all sides)
                                                     until the pineapple becomes fragrant and
Cook 5 minutes on each side, brushing with           starts to dry out on the surface.
butter sauce. Do not over cook.
Remove and serve immediately. Makes 6                NOTE: Don't overcook, or they'll turn mushy.
servings.                                            Remove from the grill and brush with any
                                                     additional glaze one more time.
Grilled Strawberry Kabobs
                                                     Poached Peaches With Honey
Strawberries are one of the first summer
fruits to ripen and possibly the ultimate            2 1/2 cups water
grilled delight.                                     1 cup orange juice


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                      191

1/4 cup peach brandy or peach nectar                  Waldorf Salad
1 cup sugar
1/4 cup honey                                         2 cups coarsely chopped apples, about 2
2 teaspoons vanilla                                   medium apples
6 to 8 small ripe, firm peaches                       1 1/4 cups chopped celery
                                                      1/2 cup coarsely chopped walnuts
In a 4- to 6-quart saucepan, combine the              1/3 cup mayonnaise
water, orange juice, brandy or nectar, sugar,         2 teaspoons sugar
honey, and vanilla.                                   dash allspice
                                                      1 teaspoon lemon juice
Bring to a full boil.
                                                      To make Waldorf salad, place chopped
Add peaches and return to a boil.                     apple, celery and walnuts in a bowl.

Reduce heat to low, cover, and continue               Combine mayonnaise, sugar, allspice and
cooking for 15 to 20 minutes, until peaches           lemon juice.
are tender.
                                                      Toss mayonnaise mixture with apple
Using a slotted spoon, remove peaches to a            mixture.
bowl to cool completely.
                                                      Serve waldorf salad over salad greens if
Boil the syrup for about 10 minutes, or until         desired.
reduced by about half. Cool syrup. To serve,
peel the peaches and serve with the syrup.            Waldorf salad serves 4 to 6.

Pretzel Salad                                         Watermelon Cubes

2 cups crushed hard pretzels                          About 1/2 pound seedless red or yellow
3/4 cup melted butter or margarine                    watermelon
3 tablespoons sugar                                   1/2 fresh lime
1 package (8 oz) cream cheese                         Traditional aged Balsamic Vinegar
2 cups whipped cream or whipped topping
1 package (6 oz) strawberry gelatin                   Cut the watermelon flesh into 6 (1 1/2-inch)
1 package (10 oz) frozen strawberries,                cubes.
thawed
2 cups boiling water                                  Use the small end of a melon-baller to
1 cup sugar                                           remove a scoop of flesh from one side of the
                                                      watermelon cubes, creating a small cavity
Mix together the crushed pretzels, butter or          for the juice.
margarine, and 3 tablespoons of sugar.
                                                      To serve, place a watermelon cube, cavity-
Put into a 9 x 13-inch baking dish.                   side up, on each of 6 small plates and
                                                      squeeze a little lime juice over them.
Bake at 400° for 8 to 10 minutes.
                                                      Fill each cavity with balsamic vinegar.
Mix together the cream cheese, 1 cup sugar,
and whipped topping.                                  Watermelon Salad

Mix gelatin into boiling water, then add              1 (5-pound) watermelon
frozen strawberries.                                  1 sweet onion (such as Vidalia or Walla
                                                      Walla)
Spoon over cream cheese mixture.                      1/4 cup red or white wine vinegar (your
                                                      choice)
Garnish with fresh strawberries.                      Salt and pepper
                                                      1/3 to 1/2 cup extra-virgin olive oil



                        Recipes Compiled by Dame Katrin Kött Karlsdöttir
192                                          Feasting For Fun

2 tablespoons chopped fresh mint leaves                 and pepper; whisk until salt is dissolved.
6 whole mint sprigs                                     Slowly whisk in the olive oil, a few drops at a
                                                        time. Add in the chopped mint, taste, and
Cut the flesh from the melon and cut into               adjust seasonings.
bite size pieces, removing and discarding
the seeds.                                              Pour the dressing over the melon/onion
                                                        mixture and toss gently until everything is
Place watermelon in serving bowl. Peel and              coated and evenly mixed.
slice the onion into rings. Gently combine
the onion rings and watermelon.                         To serve, divide salad among individual
                                                        plates and garnish with mint leaves
In a small bowl, combine the vinegar, salt,


                                             Rice Dishes
Apple Harvest Rice
                                                        1/2 cup thinly sliced Chinese barbecued
1 cup thinly sliced carrots                             pork
2 tablespoons butter or margarine                       6 green onions, thinly sliced
1 1/4 cups water                                        2 tablespoons soy sauce
3/4 cup apple juice                                     2 eggs, beaten
2 tablespoons lemon juice                               3 cups cooked long-grain rice
2 tablespoons brown sugar                               salt and pepper to taste
1 teaspoon salt
1 cup uncooked long-grain rice                          Cook the duck skin and fat in a wok or large
1/2 teaspoon ground cinnamon                            skillet over medium heat until the skin is
1/2 cup golden raisins                                  crispy, and the fat has rendered, about 10
1/2 cup sliced green onions                             minutes.
2 cups cored, diced, unpeeled apples
1 tablespoon toasted sesame seed                        Increase heat to medium-high, and stir in the
                                                        duck meat, pork, half of the green onions,
Cook carrots in butter until tender crisp,              and the soy sauce.
about 5 minutes.
                                                        Cook and stir until the meats are heated
Add water, apple juice, lemon juice, brown              through, about 5 minutes.
sugar, salt, rice, cinnamon and raisins.                Add rice and toss together until rice is hot
                                                        and sizzling, about 5 minutes. Make a wide
Bring to a boil.                                        well in the middle of the rice, exposing the
                                                        bottom of the pan.
Reduce heat, cover, and simmer until rice is
tender and liquid is absorbed, about 20                 Pour in the beaten eggs and stir until the
minutes.                                                eggs have scrambled. Then stir the
                                                        scrambled eggs into the rice along with the
Gently stir in green onions and apples; heat            rest of the green onions.
thoroughly.
                                                        Toss and stir until the rice is very hot, about
Turn into serving dish. Top with sesame                 5 minutes. Season to taste with salt and
seed.                                                   pepper before serving.

Duck Fried Rice                                         Plain Fried Rice

1 cup chopped Chinese roast duck meat,                  This is a basic recipe for fried rice that you
skin and fat separated and set aside                    can add to as desired. If adding other




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                         193

ingredients, increase the number of eggs to           Shrimp Fried Rice
3.
                                                      4 oz frozen uncooked shrimp, unshelled
1 - 2 green onions, as desired                        4 oz of cooked ham.
2 large eggs                                          1 medium onion.
1 teaspoon salt                                       2 green onions.
Pepper to taste                                       2 eggs.
4 tablespoons oil for stir-frying, or as needed       1/2 cup of peas.
4 cups cold cooked rice                               4 cups of cold cooked rice.
1 - 2 tablespoons light soy sauce or oyster           4 tablespoons of oil for stir-frying, or as
sauce, as desired                                     needed.

Wash and finely chop the green onion.                 Marinade:
Lightly beat the eggs with the salt and               1 tablespoon oyster sauce, or to taste.
pepper. Heat a wok or frying pan and add 2            1 tablespoon soy sauce, or to taste.
tablespoons oil.                                      1 teaspoon of salt, or to taste.
                                                      Pepper, to taste.
When the oil is hot, add the eggs. Cook,              1 teaspoon cornstarch mixed with 1 1/2
stirring, until they are lightly scrambled but        teaspoons of water.
not too dry.                                          Run the frozen shrimp under warm running
                                                      water, pat dry with paper towels, shell and
Remove the eggs and clean out the pan.                de-vein.

Add 2 tablespoons oil. Add the rice. Stir-fry         Chop into small pieces. Add the marinade
for a few minutes, using chopsticks or a              ingredients and marinate for 15 minutes.
wooden spoon to break it apart.
                                                      Dice the ham, onion, and green onion. Beat
Stir in the soy sauce or oyster sauce as              the eggs lightly with chopsticks, add a dash
desired.                                              of salt, and mix. Set aside.

When the rice is heated through, add the              Heat the wok and then add 1 tablespoon of
scrambled egg back into the pan. Mix                  oil.
thoroughly. Stir in the green onion. Serve
hot.                                                  Once the oil is hot, pour half of the egg
                                                      mixture into the wok and cook over medium
Red Beans and Rice                                    heat, turning over once.

1 quart (4 cups) dried red beans                      Cook the other half the same way.
2 quarts water
1 pound ham or salt pork                              Cut the egg into thin strips, and save for
1 carrot, chopped                                     later. Add 2 tablespoons of oil, or as
1 large onion, chopped                                needed.
1 bay leaf
pepper, to taste                                      Once the oil is hot, stir-fry the onion and
salt, to taste                                        shrimp on high heat for a few moments; then
                                                      remove and set aside.
Soak the beans overnight in cold water;
drain. Heat the beans in about 2 quarts of            Do the same for the green peas, and then
water, add all ingredients except salt, and           the diced ham.
boil for at least 2 hours.
                                                      Add 1-2 tablespoons oil, turn the heat down
When beans are tender, mash them up a bit.            to medium and stir-fry the rice. Add a bit of
Serve on white boiled rice with meat and              soy and oyster sauce if desired.
vegetables on top.
                                                      Add the other ingredients except the egg
                                                      and green onion and combine thoroughly.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
194                                         Feasting For Fun

                                                       minutes. Reduce heat to low, cover and
Serve the fried rice with the strips of egg on         simmer for 20 minutes.
top and the green onion as garnish.
                                                       When it's done, turn off the heat, remove the
Spanish Rice Recipe                                    lid and stir in the peas. Replace the lid and
                                                       wait 5 minutes before serving.
12 inch frying pan, with tight fitting lid
2 cups long grain white rice                           You have just made some wonderfully
1/4 cup canola oil                                     flavorful Spanish rice.
1 yellow onion cut into 1 inch chunks
1 bell pepper any color, cut into 1 inch               Cooking is like an art and it's okay to try
pieces                                                 different things and experiment. So if you
3 cloves of garlic, minced or 3 heaping tsp            think of something different you want to add,
garlic powder                                          go for it.
3/4 cup tomato puree
2 tsp sea salt                                         For those of you who like to follow a recipe,
2 3/4 cups of chicken broth                            you should have great success following this
3/4 cup of frozen peas                                 Spanish rice recipe.

Add the oil to the pan and put heat on to              Wild Rice Casserole
medium high. Add the rice and sauté until
golden brown approximately 10 - 15                      2 onions, finely chopped
minutes.                                                3 celery, thinly sliced
                                                        2 (6 ounce) packages dry instant long grain
Then add the onion and bell pepper and                 and wild rice mix
sauté another 5 - 10 minutes.                           2 1/2 cups water
                                                        1 (10.75 ounce) can cream of mushroom
The important thing is to make sure the rice           soup
is toasted to a nice golden brown.                      1/2 cup butter
                                                        1/2 pound processed American cheese
Using a garlic press, add the minced fresh              1/2 cup sliced fresh mushrooms
garlic by squeezing the press and cutting off
the garlic as it comes out, with a knife.              In a slow cooker, place onions, celery, rice
Continue to sauté for an additional 3                  mix, water, condensed cream of mushroom
minutes. You will notice a wonderful garlic            soup, butter, American cheese and
aroma.                                                 mushrooms.

Add the tomato puree, chicken broth and                Cover, and cook on Low 6 to 10 hours or on
salt. Stir and turn heat up to high. Bring to a        High 2 to 4 hours.
full boil while stirring. Continue to boil for 2


                                            Pasta Dishes
Asparagus Pasta Salad                                  Cook the small shell pasta as directed on it's
                                                       packaging.
1 ½ cups of asparagus, cut.
1 cup of small shell pasta.                            Rinse, drain and allow to cool.
¾ cup of Italian dressing.                             Add the other ingredients and mix together
½ cup of carrots, sliced in thin circles.              thoroughly.
½ cup of onions, diced.
¼ cup of sweet red peppers, diced.                     Marinade for about 8 hours.
1 teaspoon of oregano.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                     195

Eggplant Pasta                                        After 1-2 minutes, when pasta is hot, serve
                                                      accompanied by extra cheese for sprinkling,
1 eggplant.                                           if desired.
1 large onion.
1 chili pepper.                                       Macaroni and Cheese
2 tins of peeled tomatoes.
1 ½ tablespoons of olive oil.                          2 quarts water
Fresh basil.                                           1 teaspoon salt
Fresh garlic, crushed.                                 2 cups uncooked elbow macaroni
Dried herbs (for example: capsicum,                    2 Tbsp unsalted butter
oregano, rosemary, parsley, thyme etc).                1/2 lb cheddar cheese, grated
Salt, to taste.                                        1 teaspoon corn starch
                                                       1/4 cup milk
Slice the eggplant and cover in the salt.              1/2 teaspoon lemon juice
Leave for about 45 minutes. Rinse salt,
then squeeze until almost dry.                        In a medium sized bowl, mix corn starch into
                                                      the grated cheese, so that the cheese is
Cut into chip size pieces and fry in olive oil.       coated, set aside. This will help the cheese
Add the large onion and cook for about 5              from getting too stringy.
minutes.
                                                      Bring 2 quarts of water with the teaspoon of
Add all of the other ingredients and simmer           salt to a boil in thick-bottomed saucepan.
for 25 minutes.
                                                      Add the elbow macaroni and follow the
Cook your pasta. Serve the mixture with               cooking time instructions on the package,
your pasta.                                           minus about 2 minutes. (If your macaroni
                                                      doesn't come with instructions, start
Fettuccine Alfredo                                    checking at 7 minutes).

1 lb fettucine                                        Cook until al dente - cooked through, but still
1/2 cup butter                                        slightly firm.
2 cloves garlic, chopped
2 1/2 cups light cream or half and half               Drain the water from the cooking pan (if you
1 1/2 cups grated Parmesan cheese                     use a colander, return the macaroni to the
1/2 teaspoon pepper                                   pan). Lower the heat to low/warm. Add the
pinch of salt                                         butter. Stir in to coat the macaroni.

Bring 4 quarts of water to a boil. Add 1              When the butter is about half melted, you
teaspoon salt when water is boiling.                  can stir in the cheese. Add the milk. Add
                                                      lemon juice. Stir in until all the butter and
Add fettucine. Cook uncovered 10-12                   cheese is just melted and blended well with
minutes (or according to package                      the milk. Do not over-stir.
directions). Drain; cover and set aside.
                                                      Macaroni With Green Peas
IN a large skillet, melt butter. Saute chopped
garlic over medium heat for 1 minute.                 ½ cup cream
                                                      ½ teaspoon salt
                                                      1/3 cup macaroni broken into one-inch
Stir in 1 1/2 cups cream or half and half (half
                                                      lengths
and half = half milk/half cream).
                                                      1 cup green peas
Cook over medium heat 3-4 minutes, stirring           Cook the macaroni in boiling salted water.
constantly. When hot, stir in fettucine. Add
remaining cream or half and half, Parmesan            Drain, and pour over it a dash of cold water.
cheese, and salt and pepper. Stir to mix
well.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
196                                      Feasting For Fun

Drain again and add to it the cream, salt and       Be careful to not overcook this sauce or it
green peas, freshly cooked or canned, from          will become sticky.
which the liquid has been drained.
                                                    Add the cream mixture to pasta and cook
Heat, and cook for five to ten minutes over         over medium heat; stir frequently for about 3
the flame.                                          minutes or until sauce begins to bubble.

Quick and Dreamy Pasta                              Remove from heat and serve immediately.

16 ounces sour cream                                Quick Mediterranean Pasta
2 eggs, beaten
1 tablespoon dried dill weed                         8 ounces spaghetti
1/2 cup grated Parmesan cheese                       1/4 cup bread crumbs
2 (6 ounce) cans sliced mushrooms                    1 teaspoon dried oregano
salt and pepper to taste                             1 teaspoon dried basil
2 (8 ounce) packages angel hair pasta                1 tablespoon olive oil

In a medium bowl, whisk sour cream, eggs,           In a large pot with boiling salted water cook
dill and cheese; add mushrooms and salt             spaghetti pasta until al dente.
and pepper to taste.
                                                    Rinse with cool water.
Mix and set aside.
                                                    Drain well.
Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes        In a large bowl mix the bread crumbs,
or until al dente; drain and return to pot.         oregano, basil, and cooled pasta.

Over medium heat, pour sour cream mixture           Pour olive oil to your likening over the
into pot with pasta until sauce begins to boil;     mixture.
stir frequently.
                                                    Serve salad cold.

                                            Stuffing's

Basic Cornbread Dressing                            In a small skillet over medium-low heat, melt
                                                    butter; add celery and onion; sauté until
4 tablespoons butter                                tender.
1 1/2 cups chopped celery
1 cup chopped onion                                 Combine vegetable mixture with crumbs; stir
5 cups torn cornbread crumbs                        in chicken broth. Stir in the beaten egg,
4 cups torn plain bread crumbs                      herbs and seasonings.
2 1/2 cups chicken broth
2 large eggs, beaten                                Spread in prepared baking pan. Bake for
1 teaspoon dried leaf thyme, crumbled               about 30 minutes.
2 teaspoons dried crumbled sage
1 teaspoon dried marjoram, crumbled                 Giblet Dressing
1 teaspoon salt
1/2 teaspoon freshly ground black pepper            turkey giblets
                                                    water
Heat oven to 400°.                                  1/4 teaspoon salt
                                                    1/2 cup chopped onion
Butter a 9x13-inch baking pan. In a large           1/4 cup finely chopped celery
mixing bowl, combine the cornbread and              1/2 cup butter
bread crumbs.                                       8 cups dry bread crumbs (about 14 slices of
                                                    bread)



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                        197

4 hard-cooked eggs, chopped                          1/2 teaspoon ground black pepper
1 teaspoon seasoned salt or celery salt              1 tablespoon dried basil, crumbled
1 teaspoon poultry seasoning                         12 cups toasted bread cubes
1/4 teaspoon pepper                                  1 1/2 cups chicken broth
                                                     1/2 cup toasted chopped pecans*
In saucepan, combine giblets (not the liver)
and enough water to cover and salt.                  Melt butter over medium-low heat in a heavy
                                                     skillet. Add mushrooms, celery, and onion;
Cover and simmer for about 2 hours, until            sauté for 5 minutes, until vegetables are just
tender. Add liver; cover and simmer for 25           tender.
minutes longer.
                                                     Remove from heat; stir in the pepper and
Cool giblets and broth slightly.                     basil. In a large mixing bowl, combine
                                                     vegetable mixture with the bread cubes.
Remove and chop giblets; set aside and
reserve 1 cup of the broth.                          Sprinkle with the chicken broth and toss
                                                     gently. Pour mixture into crockpot.
Melt butter in a skillet over medium low heat;
cook onion and celery until tender; combine          Cover and cook on low setting for 3 1/2 to 4
with bread crumbs, chopped eggs, chopped             hours. Stir in toasted pecans just before
giblets, seasoned salt, poultry seasoning,           serving.
and pepper. Add reserved broth, tossing
lightly to moisten.                                  To toast nuts, spread out in a single layer on
                                                     a baking sheet.
Spoon into a buttered 2-quart baking dish.
                                                     Toast in a 350° oven, stirring occasionally,
Cover tightly and bake at 350° for 40 to 45          for 10 to 15 minutes.
minutes. May also be cooked the bird -
stuffs a 10 to 12 pound turkey.                      Or, toast in an un-greased skillet over
                                                     medium heat, stirring, until golden brown
Orange Bread Stuffing                                and aromatic.

2/3 cup chopped celery                               Stove-Top Dressing
2/3 cup chopped onion
1/2 cup butter, melted                               4 cups firm bread or toast, cut into small
8 cups torn bread crumbs                             cubes
1 can (11 ounces) mandarin orange                    4 tablespoons dried minced onion
sections, drained                                    1/2 teaspoon salt
1/2 cup orange juice                                 1/2 teaspoon poultry seasoning
1 teaspoon salt                                      2 teaspoons chicken bouillon powder or
1/4 teaspoon celery salt                             base
1/4 cup cranberry orange relish or whole             2 tablespoon dry parsley flakes
cranberry sauce                                      1 1/4 cups chicken broth
                                                     1/4 cup butter or margarine
Cook celery and onion in butter until
somewhat tender. Add remaining                       Combine onion flakes, salt, poultry
ingredients; toss lightly.                           seasoning, bouillon powder and parsley
                                                     flakes in a large saucepan.
Stuff ducks or chickens with mixture.
                                                     Add broth and butter then bring to a boil.
Slow Cooker Dressing
                                                     Cover and boil for 5 minutes.
8 ounces sliced fresh mushrooms
1 cup sliced celery                                  Add bread cubes and let reduce heat to low.
1 cup chopped onion
6 tablespoons butter


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
198                                       Feasting For Fun

Let stand until thoroughly blended and               On a low-medium burner, cover and cook
heated. Fluff with a fork and serve.                 until tender.

Yellow Squash Dressing Recipe                        Remove from burner and stir in crackers that
                                                     have been crumbled.
2 pounds yellow squash
1 large onion -- I prefer Vidalia                    Butter a 2 quart baking dish.
4 Tbsp. virgin olive oil
Dash of salt and pepper                              Add the mixture of squash, onions, and
8 oz. shredded sharp cheddar cheese                  crackers to the bottom of the baking dish.
8 oz. pecans
1 sleeve saltine crackers                            Add a layer of shredded cheese; then a
1/4 cup Italian style bread crumbs                   layer of chopped pecans; then sprinkle with
1-1/4 cup milk -- I prefer vanilla flavored          the bread crumbs.
soymilk
                                                     Pour the milk evenly on top.
Wash the yellow squash and dry. Cut into
tiny 1/2" cubes.                                     Slice the butter into patties and place on top
                                                     of the mixture.
Dice the onion. In frying pan, add the olive
oil, yellow squash and onions with a dash of         Bake at 350° uncovered for 30 minutes.
salt and pepper.

                                      Vegetable Dishes

All-American Potato Salad                            would be great!

2 lb of russet potatoes, unpeeled.                   Toss all of the ingredients with the
2 tablespoons of apple cider vinegar.                mayonnaise and place the salad back in the
3 hard-boiled eggs, peeled and cut into              refrigerator until you're ready to serve.
small dice.
5 green onions, diced.                               Aloha Sweet Potatoes
3 stalks of celery, diced.
1/2 cup of mayonnaise.                               4 to 5 medium sweet potatoes
Bacon bits (optional).                               1/2 cup butter
Sweet pickles, diced (optional).                     1 cup brown sugar
                                                     1/2 cup pineapple juice
For boiling the potatoes: Start with cold, well
salted water.                                        Boil sweet potatoes in their jackets until
                                                     tender about 25 minutes. Let cool, then peel
Bring it to a boil, then reduce to a simmer          and cut into slices 1 1/2-inch thick. In a large
and cook the spuds for about 35 minutes.             skillet melt butter.
When they're just tender, drain off the water
and grab your thickest oven mitts.                   Stir in brown sugar and juice and cook on
                                                     medium heat about 5 minutes. Reduce heat
You want to peel these potatoes while                and add sweet potatoes to skillet before
they're hot to absorb the flavor of the              serving.
dressing. In this case, a component of the
dressing, vinegar, salt and pepper.                  Artichokes Preparation

Now let the potatoes cool in the fridge while        Wash artichokes under cold, running water.
you chop the onions and celery, and                  Pull off lower petals and cut off bottom
prepare the hard boiled eggs for the salad.          stems (cut flush with the base). Cut off about
Some bacon bits and or sweet pickles                 1/2 inch of the pointed top of the artichoke.



                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     199

Trim tips of leaves with scissors to remove         Halve or quarter as desired. If center petals
thorns. Dip in lemon juice to preserve color.       are purple or pink remove center petals and
                                                    fuzzy centers. Dip or rub all surfaces with
TIP: Always use a stainless-steel knife and a       lemon juice.
stainless-steel or glass pot. Iron or
aluminum will turn artichokes an                    Cook as directed in recipes. Small
unappetizing blue or black. For the same            artichokes, which are being shipped fresh
reason, never let aluminum foil come in             more frequently today, make a savory
contact with artichokes.                            appetizer, salad or vegetable
                                                    accompaniment when marinated, either
Some recipes call for the choke to be               whole or cut lengthwise in halves.
removed to make a "cup" for stuffing. It's
easier to do this after the whole artichoke         They are also delicious in poultry, beef, pork
has been cooked. Prepare the vegetable as           or lamb stews.
for serving whole. Boil, steam, or
microwave, then let stand until cool enough         Artichoke & Cheese Bruschetta
to handle. Spread the outer leaves apart,
pull out the petals covering the choke, and         18 baguette bread slices, cut on the
use a teaspoon to scrape out the choke.             diagonal about 1/4-inch thick
                                                    Extra-Virgin Olive Oil
The artichoke can be stuffed and then either        2 jars (6 to 6 1/2 ounces each) marinated
served as is or baked.                              artichoke hearts
                                                    1/2 cup plus 2 tablespoons chopped flat-leaf
Preparing Baby Artichokes:                          parsley, divided
Baby artichokes are not a separate variety          1/2 cup grated Parmesan cheese (preferably
but merely smaller versions of larger               Parmigiano-Reggiano)
artichokes. Their size comes from their             Freshly ground black pepper
location on the artichoke plant.                    6 ounces creamy goat cheese, crumbled

They are picked from the lower parts of the         Preheat oven to 375 degrees F.
artichoke plant where the plant fronds
protect them from sun, in effect stunting their     Brush baguette slices on both sides with
growth.                                             olive oil and place them on a baking sheet.
                                                    Bake slices until just crisp, about 3 minutes
Baby artichokes are sold in plastic bags or         a side.
loose. Their size can vary from walnut to
jumbo egg size. Size is no indication of age.       Remove from oven and leave on baking
(Some babies are bigger than other babies!)         sheet. (Bread can be toasted 3 hours ahead;
Choose baby artichokes that are firm and            cover loosely with foil and leave at room
heavy for their size. Most have no fuzzy            temperature.)
choke.
                                                    Drain artichokes, reserving about 2
Bend back lower, outer petals of artichokes         tablespoons of the oil they were packed in,
until they snap off easily near base.               and place them in a food processor fitted
                                                    with a metal blade.
Continue doing this until you reach a point
where the leaves are half green (at the top)        Add reserved 2 tablespoons liquid, 1/2 cup
and half yellow (at the bottom).                    of the parsley, Parmesan cheese, and
                                                    several grindings of black pepper.
Using a sharp stainless steel knife, cut off
top third of artichokes or just below the           Process, pulsing machine, until mixture is a
green tips of the petals.                           coarse puree. (Puree can be prepared 3
                                                    hours ahead; cover and leave at cool room
Pare all remaining dark green areas from            temperature.)
bases. Cut off stems.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
200                                       Feasting For Fun

When ready to serve, spread each bread               ½   cup sautéed mixed mushrooms
slice with a mound of artichoke puree and
top with some crumbled goat cheese.                  Prepare artichokes: bend back outer petals
(Bruschetta can be assembled 1 hour                  until they snap off easily near base; continue
ahead; leave uncovered, at room                      to snap off petals until leaves are half green
temperature.)                                        at top and half yellow. Slice off green portion
                                                     of leaves.
When ready to eat, bake until cheese is
melted and bruschetta are warm,                      Cut the stem level with the base and trim
approximately 5 to 6 minutes.                        any remaining dark green from the base.
                                                     Cut artichokes in half.
Sprinkle bruschetta with black pepper and
some of the remaining parsley. Serve warm            Cut out any purple or pink inner leaves. If
on a platter.                                        the interior is white, the entire artichoke is
                                                     edible.
Artichoke Benedict
                                                      In a large pan bring water, lemon juice,
4   medium California                                carrot, celery and peppercorns to a boil. Add
    artichokes                                       artichokes and cook until tender, about 7 to
4   slices (1/4-inch thick)                          10 minutes.
    Canadian bacon
4   eggs                                             Remove artichokes from liquid and cool.
    Hollandaise Sauce                                Cook pasta in boiling water until al dente;
                                                     rinse in cold water and drain. Toss with 1
Prepare and cook artichokes as directed for          tablespoon of olive oil; set aside.
Whole Artichokes (see Basic Preparation).
Brown Canadian bacon slices in skillet.              Beat eggs with heavy cream, Parmesan
Poach eggs in boiling, salted water.                 cheese, basil, garlic, salt and pepper. Stir in
                                                     cooked artichokes, pasta, tomato and
Spread leaves of artichoke open like flower          sautéed mushrooms.
petals.
                                                     Heat remaining 2 tablespoons olive oil in
Remove center petals and fuzzy centers               large skillet. Pour in egg mixture. Cook on
from artichokes and discard. Place bacon             one side until golden brown and turn to
slices into artichoke centers, covering              brown second side.
bottom, and top with poached eggs.
Spoon on Hollandaise Sauce and serve                 Cut into 4 wedges. Garnish with fresh herbs,
immediately.                                         as desired. Makes 4 servings.

Artichoke Frittata                                   Artichoke Hearts with Crab

8 fresh California baby artichokes                   Dijon Viniagrette (see recipe below)
1 quart water                                        1 1/2 pounds cooked blue crab meat, lump
1 lemon, juiced                                      crab meat, or Dungeness crab meat*
1 carrot, coarsely chopped                           3 medium-size lemons, divided
1 stalk celery, coarsely chopped                     3 quarts cold water, divided
4 peppercorns                                        6 large artichokes
½ pound angel hair pasta                             1 tablespoon vegetable oil
3 tablespoons olive oil, divided                     2 tablespoons all-purpose flour
3 eggs, beaten                                       2 tablespoons chopped fresh chives
2 cups heavy whipping cream                          2 strips red bell pepper, diced, for garnish
¼ cup grated Parmesan cheese                         1 small head Radicchio
1 teaspoon dried basil crushed
1 clove garlic, minced                               Prepare Dijon Vinaigrette and set aside until
salt and pepper, to taste                            ready to use. If using fresh (not canned)
1 medium tomato, chopped


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                             Feasting For Fun                                     201

crab meat, carefully clean the crab meat of             Prepare Dressing: In blender or food
any shells or cartilage; set aside.                     processor container, place 1/4 of the bell
                                                        pepper strips, vinegars, garlic, basil,
Into a large bowl, squeeze the juice of 1               rosemary and sugar.
lemon into 1 quart of the water. Cut the
stems of the artichokes even with the                   Cover and process until well blended and
bottoms.                                                nearly smooth.

Pull off and discard all leaves. Using a                Artichokes with Cheese
melon baller or a spoon, remove and discard
the choke. Trim the bottoms and put them in             8 tablespoons of freshly-squeezed lemon
the lemon water.                                        juice.
                                                        6 medium artichokes, tops and stems
Into a large pot, squeeze the juice from the            trimmed.
remaining 2 lemons into the remaining 2                 8 oz of soft fresh goat's cheese.
quarts cold water. Add the vegetable oil and            3 tablespoons of whipping cream.
whisk in the flour.                                     3 teaspoons of minced fresh thyme.
                                                        2 large garlic cloves, pressed.
Bring the liquid just to the boil; add the              Salt and freshly-ground black pepper, to
artichoke bottoms.                                      taste.
                                                        3 tablespoons of butter.
Reduce the heat to low and simmer                       3 tablespoons of olive oil.
artichoke hearts approximately 12 to 15
minutes or until the point of a knife                   Bring a large pot of water to boil. Add 2
penetrates                                              tablespoons of the lemon juice to the water.
                                                        Add the artichokes and cook until tender (25
Artichoke Salad                                         minutes or so).

8 medium artichokes, cooked                             Drain well, then allow to cool completely.
Lettuce leaves (optional)                               Using small spoon and keeping artichokes
½ cup sliced red onion                                  intact, carefully remove tiny center leaves
½ cup sliced ripe olives                                and chokes. Preheat your oven to 400°F
 ¹/ 3 cup balsamic vinegar                              (205°C).
  ¼ cup white wine or cider vinegar
  2 cloves garlic, minced                               In a small bowl, mix the goat's cheese,
  1 tablespoon chopped fresh basil*                     whipping cream, 2 teaspoons of thyme and
  1 teaspoon chopped fresh rosemary*                    garlic. Season to taste with salt and black
  1 teaspoon sugar                                      pepper. Spoon the mixture into the center of
                                                        the artichokes, dividing equally.
Halve cooked artichokes lengthwise; scoop
out center petals and fuzzy centers. Remove             Place each artichoke in the center of a
outer leaves and reserve to garnish salad; or           square piece of foil large enough to
refrigerate to use for snacks another time.             completely cover the artichoke.
Thinly slice hearts. Cover; set aside.                  Gather the foil up around artichoke, twisting
                                                        top of foil to secure.
Place whole bell peppers under preheated
broiler; broil under high heat until charred on         Place the artichokes on a baking sheet and
all sides, turning frequently with tongs.               bake until heated through (15 minutes or
Carefully remove from oven with tongs;                  so).
place in a paper bag for 15 minutes to steam
skins.                                                  In a heavy small skillet, melt the butter. Add
                                                        the olive oil and remaining 6 tablespoons of
Carefully remove peppers from bag; remove               lemon juice and bring to simmer.
seeds and ribs. Strip off skins; slice peppers          Remove from the heat and stir in remaining
into julienne strips.                                   1 teaspoon of thyme. Season to taste with
                                                        salt and black pepper.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
202                                        Feasting For Fun

Unwrap the artichokes and place each in the           pan over medium high heat. Add onions and
center of a plate. Drizzle the butter mixture         salt and cook, stirring occasionally, until
around each artichoke. Serve.                         onions are softened, about 3 minutes.

Asparagus & Grilled Shiitake                          Add asparagus, reduce heat to medium-low,
                                                      and cook, covered, until the asparagus are
2 tablespoons extra-virgin olive oil, plus            barely tender, 6 to 8 minutes.
more for drizzling
2 tablespoons soy sauce                               Pour in eggs and cook until almost set, but
1 tablespoon fresh lemon juice                        still runny on top, about 2 minutes. While
1 tablespoon rice vinegar                             cooking, pre-heat oven broiler.
2 tablespoons chopped tarragon
Salt and freshly ground pepper                         Sprinkle cheese over eggs and put in oven
1 1/2 pounds shiitake mushrooms, stemmed              to broil until cheese is melted and browned,
2 pounds thin asparagus                               about 3 to 4 minutes.
Light a grill. In a small bowl, mix the 2
tablespoons of olive oil with the soy sauce,          Remove from oven with oven mitts and slide
lemon juice, vinegar and tarragon and                 frittata onto a serving plate.
season with salt and pepper.
                                                      Cut into wedges.
Brush the shiitake with 2 tablespoons of the
soy vinaigrette; season with salt and pepper.         Asparagus Quiche
Grill over moderate heat, turning once, until
just tender, about 6 minutes.                         One nine-inch pie shell.
                                                      3 medium eggs.
Transfer the shiitake to a bowl; cut any large        1 green onion, chopped.
shiitake into quarters. Add 4 tablespoons of          3 ounces (1 can) of french-fried onion rings.
the soy vinaigrette and toss to coat.                 1 cup of shredded Swiss cheese.
                                                      1 cup of shredded cheddar cheese.
Bring a large skillet of salted water to a boil.      1 cup of asparagus, cooked, chopped.
Fill a large bowl with ice water. Add the             ½ cup of milk.
asparagus to the skillet and cook until crisp-        ½ cup of cream.
tender, about 3 minutes.                              Mix together all of the ingredients as above
                                                      and pour into the pie shell.
Transfer to the ice water to cool. Drain and
pat dry with paper towels.                            Bake at 375°F (190°C) for 45 minutes, or
                                                      until a toothpick inserted near the middle
Arrange the asparagus on a platter. Drizzle           comes out clean.
with olive oil and season with salt and
pepper.                                               Allow to stand for 5-10 minutes before
                                                      serving.
Spoon the shiitake over the asparagus,
drizzle any remaining vinaigrette on top and          Baby Artichokes
serve right away.
                                                      1 baby artichoke for each guest
Asparagus Frittata                                    Best Foods mayonnaise
                                                      French’s mustard
2 teaspoons olive oil                                 Salt & pepper
1 small onion, thinly sliced                          Dill weed
1/2 teaspoon salt
1 pound asparagus, tough ends snapped                 Boil artichokes, completely submerged in
off, spears cut diagonally into 1-inch lengths        salted water until tender, 10-20 minutes,
4 large eggs, lightly beaten                          depending on their size.
1 cup shredded Gruyere or Swiss cheese
                                                      Drain well and cool.
Heat olive oil into a 10-inch oven-proof frying


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                      203

Baby Carrots                                         Pour the puree into a medium saucepan; stir
                                                     in cheese. Heat until cheese is melted.
3 lb of baby carrots.
4 tablespoons of butter.                             Put the egg yolks in a small bowl; add about
3 tablespoons of mint.                               1/4 cup to them and whisk lightly to
Salt and pepper.                                     combine. Add the egg yolk mixture to the
Water.                                               saucepan, stirring until well blended.

Put the baby carrots in a saucepan and just          In a glass or metal bowl, beat egg whites
cover with water. Add four tablespoons of            until soft peaks form. Gently fold about 1/3
butter, then cover.                                  of the egg whites into the saucepan mixture,
                                                     then fold in the remaining egg whites in two
Bring to the boil, then reduce heat and cook         or three more additions.
for 12-15 minutes until the carrots are still
firm but can be pieced with a fork.                  Pour into the prepared soufflé dish and bake
                                                     for 30 to 40 minutes, until the top is golden
Remove the cover and boil down until all the         brown. Serve immediately.
water has evaporated.
                                                     Baby Lima Beans in Cream
Season with mint, salt and pepper.
                                                     16 ounces frozen baby Lima beans
Baby Lima Bean Soufflé                               1/2 to 3/4 cup heavy whipping cream
                                                     1 1/2 to 2 tablespoons butter
 Butter                                              salt and freshly ground black pepper, to
 2 to 3 tablespoons fine dry bread crumbs            taste
 2 cups cooked and drained baby lima
beans                                                Cook the Lima beans in boiling salted water
 3/4 cup milk                                        as directed on package. I sometimes add
 6 ounces shredded mild or sharp cheddar             about 1/2 to 1 teaspoon of sugar to the
cheese                                               cooking water.
 1/2 teaspoon salt
 Dash ground black pepper                            Drain well. Add the cream and butter. Taste
 5 egg yolks                                         and add salt and pepper as desired. Heat
 6 egg whites                                        thoroughly. Serve hot.

Heat oven to 350°. Butter a 6-cup soufflé            Bacon stuffed Avocados
dish and sprinkle with the bread crumbs.
                                                     8 slices crisp bacon, crumbled.
Turn to coat the entire inside with crumbs.          4 medium avocados, ripe and unpeeled.
                                                     Lemon juice.
Take a piece of foil long enough to wrap             ½ cup of butter.
around the outside of the soufflé dish (with a       ¼ cup of brown sugar.
few inches to spare) and fold in half                ¼ cup of white wine vinegar.
lengthwise.                                          ¼ cup of garlic puree.
                                                     1 tablespoon of soy sauce.
Wrap around the soufflé dish and fold ends           Slice the avocados in half, then remove pits
together so the foil is tight around the dish.       and brush with lemon juice.

Use a piece of kitchen twine and tie it on, if       Fill the avocado with bacon.
possible, and butter the inside area.
                                                     Combine all of the remaining ingredients
In a blender or food processor, combine the          and heat to boiling to produce the sauce.
beans, milk, and seasonings; process until
smooth and pureed.                                   Drizzle sauce over avocados and serve as
                                                     desired.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
204                                        Feasting For Fun

Bake-Ahead Stuffed Potatoes                           Add 1 tablespoon of butter, 1 teaspoon of
                                                      honey, maple syrup or hickory syrup, 1
8 med. baking potatoes                                tablespoon of brown sugar, salt and pepper
1/2 - 3/4 cup warm milk                               to the hollow scoop of each squash half.
4 tbsp. butter
1 cup shredded cheddar cheese                         Place each half in a large baking pan, cut
1 egg                                                 side up. Add about approximately 1/4-inch of
2 green onions, finely sliced (optional)              water to the bottom of the baking pan so that
1 tsp. salt                                           the skins don't burn and the squash doesn't
                                                      get dried out.
Scrub potatoes and pat dry. Prick skin of
each with a fork. Bake in 400 degree oven 1           Bake approximately 1 hour or until tender
hour or until soft and skins firm.                    when flesh is poked with a fork.

Cut a slice from the top of each, long ways.          Remove from oven and let cool a little
Carefully, using a spoon, scoop out the pulp,         before serving.
leaving enough for a 1/4 inch thick shell.
                                                      Spoon any buttery sugar sauce that has not
Put potato pulp in a bowl and mash, beat in           already been absorbed by the squash over
enough milk to make smooth and fluffy. Add            the exposed areas.
butter.
                                                      Baked Acorn Squash Bacon
Stir in cheese, egg, onions, salt . Spoon
back into shells, mounding slightly. To serve         1 acorn squash, halved
immediately, place in 350 degree oven to              1 slice thick lean bacon, cut in half
just heat through (about 10 minutes).                 Salt and coarsely ground black pepper to
                                                      taste
To serve later in the day, cover and
refrigerate until 30 minutes before serving           Preheat oven to 375 degrees F.
time. Heat 20-30 minutes at 350 degrees.
                                                      Cut squash in half lengthwise (from stem to
To freeze, place on baking sheet and freeze           end). Use a spoon to scoop out the seeds
1 hour until firm. Remove and wrap                    and stringy stuff in the center of each
individually. Return to freezer and heat 45-          squash half.
60 minutes (at 350 degrees).
                                                      Score the insides of each half several times
Baked Acorn Squash                                    with a sharp knife.

1 acorn squash, halved                                Salt and pepper in the hollow scoop of each
2 tablespoons butter                                  squash half. Place a bacon half in the hollow
2 teaspoons honey, maple syrup, or Hickory            of each squash.
Syrup
2 tablespoons firmly-packed brown sugar               Place each half in a large baking pan, cut
Salt and coarsely ground black pepper to              side up. Add about approximately 1/4-inch of
taste                                                 water to the bottom of the baking pan so that
                                                      the skins don't burn and the squash doesn't
Preheat oven to 375 degrees F.                        get dried out.

Cut squash in half lengthwise (from stem to           Bake approximately 1 hour or until tender
end). Use a spoon to scoop out the seeds              when flesh is poked with a fork. Remove
and stringy stuff in the center of each               from oven and let cool a little before serving.
squash half.
                                                      Baked Artichokes
Score the insides of each half several times
with a sharp knife.                                     2     medium California artichokes
                                                        2     tablespoons lemon juice


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                        205

  2    medium onions, sliced thick                   Drain and reserve 1 cup hot liquid. Melt
  2    tablespoons olive oil                         butter in small skillet. Add green onions and
  1    teaspoon Italian herb seasoning               sauté 3 minutes.
  2    medium tomatoes, sliced
  6    ounces mozzarella or                          Stir in flour and cook until flour is dissolved,
       Monterey Jack cheese, sliced                  3 minutes. Add bacon, garlic and parsley.
                                                     Cook 3 minutes more.
  Bend back outer petals of each artichoke
until they snap off easily near base. Edible         Pour in reserved water. Add salt and
portion of petals should remain on artichoke         pepper. Bring to a boil, stirring constantly
bottom. Continue to snap off and discard             until thickened to consistency of heavy
thick petals until central core of pale green        cream
petals is reached.
                                                     Remove bacon from sauce. Place sprouts
Trim brown end of stem and cut off top 2-            base down in a buttered casserole. Pour
inches of artichokes; discard. Pare outer            sauce over.
dark green surface layer from artichoke
bottoms. Cut out center petals and fuzzy             Top with grated cheese then breadcrumbs.
centers.                                             Bake 30 minutes or until top is browned.

Slice artichoke bottoms about 1/4-inch thick.        Baked Garlic Mushrooms
Toss with lemon juice to prevent
discoloration; set aside.                            12 large mushrooms
                                                     2 tablespoons extra virgin olive oil
Sauté onions in olive oil 5 to 8 minutes or          1 tablespoon butter
until tender. Spoon evenly into 2-quart oven-        1/2 cup coarse dry bread crumbs, preferably
proof baking dish.                                   from Italian bread
                                                     2 garlic cloves (minced with a garlic press)
Sprinkle with Italian herb seasoning.                1/2 teaspoon fresh thyme, (1/4 tsp dried)
Arrange tomato slices, artichoke slices and          1/8 teaspoon salt
cheese slices on onions, over-lapping                1/4 teaspoon paprika
slightly in center of dish.                          1/8 teaspoon ground black pepper

Cover dish with lid or foil. Bake at 375°F for       Preheat oven to 400.
40 minutes. Makes 4 servings.
                                                     Wipe mushrooms clean with a damp paper
Baked Brussels Sprouts                               towel. Cut lengthwise through the stems into
                                                     1/4 inch thick slices.
1 quart Brussels sprouts
2 tablespoons Butter                                 Lightly spray or wipe a baking dish with
1/2 cup Green onions, chopped                        about 1 tsp of the olive oil.
1 tablespoon Flour
1/2 slice Bacon                                      Heat the remaining olive oil and butter in a
1 1/2 teaspoon Garlic, chopped                       medium skillet. Add the bread crumbs and
1 1/2 teaspoon Parsley, chopped                      cook over medium heat, stirring until the
1 cup Water, reserved from cooking                   crumbs are coated and begin to brown,
1/2 teaspoon Salt                                    about 5 minutes. Stir in the garlic, thyme,
1/8 Pepper                                           salt, paprika and pepper.
1/2 cup Cheddar cheese, grated
2 1/2 tablespoons Bread crumbs                       Stir over medium heat until the garlic is
                                                     translucent, 1 to 2 minutes. Sprinkle the
Preheat oven 325 F. Wash and "x" bottom of           crumb mixture evenly over the mushrooms.
Brussels sprouts. Place in boiling water,            Bake 25 minutes, or until the mushrooms
enough to cover. Boil and simmer 10                  are tender.
minutes or until tender.
                                                     Serve hot or at room temperature.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
206                                        Feasting For Fun

Baked Spinach with Cheese                             Add sweet Vermouth last. Toss lightly to
                                                      combine well. Stuff mushroom caps with
 1 pound fresh spinach                                mixture. Bake at 350°F for 15 minutes.
1/4 pound butter
1 onion, diced                                        Barbequed Onion Wrap-Ups
2 cloves garlic, minced
1/2 teaspoon, salt                                    1 large Vidalia onion
1/2 pound Emmenthaler cheese, grated                  1 beef bouillon cube
1 teaspoon paprika                                    1 cup grated Parmesan cheese
1/8 teaspoon nutmeg                                   2 tablespoons butter
1/4 teaspoon pepper                                   1/8 teaspoon onion powder
                                                      1 clove garlic
Wash and clean spinach of sand. Dry. Chop
spinach into strips. In a large Dutch oven,           Remove the top and skins of the onion.
heat butter until bubbly.                             Core out the center of the onion with an
                                                      apple corer, leaving a small portion at the
Add onion and garlic, sauté for 2 to 3                bottom so as to not cut completely through.
minutes. Add spinach.
                                                      Browned Butter Smashed Potatoes
Sprinkle with salt. Cover and steam for 5
minutes.                                              1 pound (3 medium) yellow-flesh potatoes,
                                                      cut into 3/4-inch chunks
Remove from heat. Butter an ovenproof                 1 small butternut squash (about 1 pound),
casserole. Sprinkle half the cheese over the          peeled, seeded and cut into 1-inch chunks
bottom of the casserole.                              Salt
                                                      3 tablespoons butter, divided
Add the spinach. Sprinkle with paprika,               8 to 10 fresh (2 to 3-inch) sage leaves,
nutmeg, and pepper. Top with remaining                stacked and cut across into ¼-inch strips
cheese.                                               1/2 cup 1 percent milk (approximate)
                                                      Freshly ground black pepper, to taste
Bake at 360°F about 20 minutes or until
cheese bubbles.                                       In a 3-quart saucepan over high heat, add
                                                      potatoes and squash chunks with water; add
Baked Stuffed Mushrooms                               1 teaspoon salt.

1 stick butter                                        Bring just to boil; reduce heat to medium,
1 small onion, minced                                 cover, and cook until tender, approximately
3 tablespoons Parmesan cheese                         12 to 15 minutes.
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce                    In a small frying pan or saucepan, add 2
1 cup plain bread crumbs                              tablespoons of the butter and the sage.
1 lb. mushrooms (remove stems and finely
chop)                                                 Tilting pan and watching closely, cook about
1/2 teaspoon salt                                     3 minutes, until butter foams and begins to
1/4 teaspoon pepper                                   brown; remove from heat and keep warm.
3/4 teaspoon garlic powder
1/4 teaspoon oregano                                  Basic Black Eyed Peas

Melt butter in skillet. Cook onion until              16 ounces black-eyed peas
translucent.                                          1/2 pound hog jowl, lean salt pork, or thick
                                                      lean bacon, diced
Add chopped stems. Stir in bread crumbs,              1 cup chopped onion
seasonings, and cheese. Brown lightly.                1 carrot, peeled and diced
                                                      4 cloves garlic, smashed and minced
                                                      1/2 teaspoon dried red pepper flakes
                                                      1/2 teaspoon freshly ground black pepper


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                   207

1 teaspoon dried leaf thyme                         pressure cooker and bring up to pressure.
1/4 teaspoon dried leaf oregano                     cook at pressure for about 3 minutes. cool
2 teaspoons salt, or to taste                       the cooker under cool water. serve the
dash Tabasco, optional                              beans and greens with your favorite vinegar
                                                    (like apple cider, balsamic, or rice).
Rinse peas and pick over for bad or
discolored peas and small stones; transfer          Black Beans
to a medium saucepan. Cover with water
and bring to a boil.                                1 lb dry black beans
                                                    1 lb ham chunks, ham hocks, or sausage
Reduce heat to a simmer and continue                meat
cooking for 5 minutes; set aside.                   2 large onions, chopped
                                                    1 tsp ground cumin seed
Put the meat in a large stock pot and cook          1/2 tsp chili powder
over medium heat for about 5 minutes, until         1 T chopped garlic
fat is rendered. Add the onion, diced carrot,       1 T butter or oil
and garlic.                                         1/4 tsp each onion and garlic powder
                                                    2-3 drops hickory smoke seasoning
Cook, stirring, until tender, about 6 to 8          1 beef bouillon cube, crushed
minutes. Add peas and enough water to               2 quarts water
cover by 2 inches. Add pepper flakes, black
pepper, thyme, and oregano. Bring to a boil;        Pick over the beans, discarding any that are
reduce heat to medium and simmer,                   broken. Rinse well and remove any beans
covered, for about 1 hour.                          without skins or that float to surface.

Uncover and cook for 30 to 45 minutes               Sauté one chopped onion in 1 T oil or butter
longer, or until peas are tender. Add more          in a medium or small sized pressure cooker.
water as needed to keep them moist. When            When the onion begins to brown, add
the peas are tender stir in the salt and            remaining ingredients (except one onion) to
Tabasco, if using.                                  the pressure cooker.

Serve with hot baked cornbread and a                Add the 2 quarts water, and cover pressure
tossed salad.                                       cooker and follow manufacturer's directions
                                                    to bring pressure up to 10 pounds. Cook for
Beans and Greens                                    23 minutes.

1 bunch (app. 20 med. leaves) Collards              Reduce pressure. When pressure is 0,
1 c FRESH butterbeans (limas or black-eyed          remove lid and add 1 chopped onion. Return
peas would work too)                                beans to heat, uncovered, and continue to
1 small Onion, chopped                              cook another 10 minutes.
1 Or 2 fresh hot peppers, seeded and
chopped                                             Taste and adjust seasonings. Garnish with
1/2 c White wine                                    sour cream or shredded Monterey Jack
2 Bay leaves                                        cheese if desired.

Put the wine in the pressure cooker and add         Black Beans & Corn
the rinsed beans, the bay leaves, and
enough water to cover. put the heat on               1 (8 ounce) package yellow rice mix
medium to medium high, and do not cover              1 1/4 cups water
(yet). let the beans simmer as you prepare           2 tablespoons olive oil
the greens: rinse each leaf, stack flat on top       1 (15 ounce) can black beans, rinsed and
of one another, roll them up tightly, and slice     drained
across the roll to shred them nicely. add the        1 (15.25 ounce) can whole kernel corn,
onions to the beans and cook until just             drained
translucent. add the greens and the hot              2 teaspoons lime juice
peppers and mix well. put the lid onto the           1 teaspoon ground cumin


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
208                                         Feasting For Fun

Bring the rice, water, and olive oil to a boil in      4 ounces brie cheese, rind removed, cut in
a saucepan over high heat. Reduce heat to              small cubes
medium-low, cover, and simmer until the                Salt and white pepper
rice is tender, and the liquid has been
absorbed, 20 to 25 minutes.                            Bring water to simmer in a large pot with a
                                                       steamer basket. Add Brussels sprouts and
Mix together the beans, corn, lime juice, and          cook for about 8-10 minutes until a knife
cumin in a large bowl. Stir in the cooked rice         easily can pierce through the sprout.
and serve
                                                       Meanwhile, in a large shallow sauté pan,
Boiled Turnips                                         melt butter over medium heat. Add flour and
                                                       stir with wooden spoon to combine. Allow to
Turnips                                                bubble and cook for one to two minutes to
Butter                                                 cook off the flour taste.
Salt
                                                       Add milk and whisk to combine. Bring to
Pare the turnips and cut them in slices from           simmer whisking constantly until sauce
half to a whole inch thick.                            begins to thicken.
Set to cook in boiling water without salt.
When nearly tender add salt and cook until             Add cheese and continue to stir until cheese
tender.                                                is melted and thoroughly combined.

Serve with butter, or, drain carefully, then           When Brussels sprouts are almost done
mash with a pestle, add salt and butter and            steaming, add to sauce to finish the cooking
stir over the fire until very hot.                     and coat the sprouts. Season to taste at this
                                                       point with salt and white pepper.
Braised Leeks
                                                       Broccoli & Cauliflower
4 lb of leeks, trimmed, washed, and
quartered lengthwise.                                   1/2 cup uncooked white rice
1 teaspoon of canola oil.                               10 ounces broccoli florets
1 cup of chicken broth.                                 10 ounces cauliflower florets
2 tablespoons of sugar.                                 1/2 cup butter
                                                        1 onion, chopped
In a medium skillet with a lid, heat the oil            1 pound processed cheese food, cubed
over medium heat. Add the leeks and the                 1 (10.75 ounce) can condensed cream of
chicken broth; then cover and braise, stirring         chicken soup
occasionally, for 12 minutes or until leeks             5 3/8 fluid ounces milk
are tender.                                             1 1/2 cups crushed buttery round crackers

Remove the lid, and cook for about 10                  In a saucepan bring water to a boil. Add rice
minutes, or until the broth has almost                 and stir. Reduce heat, cover and simmer for
evaporated. Increase heat to high and                  20 minutes. Drain and set aside.
sprinkle the sugar over the leeks.
                                                       Simmer broccoli and cauliflower florets in
Cook, stirring frequently, for another 10              water for 10 minutes, or until crunchy.
minutes or until the leeks are lightly                 Meanwhile, preheat oven to 350 degrees F
caramelized. Serve immediately.                        (175 degrees C).

Brie and Brussels                                      In a large saucepan, melt butter and sauté
                                                       onion. Stir cauliflower, broccoli and rice into
2 pounds Brussels sprouts, end removed,                the saucepan.
cut in half lengthwise
1 1/2 tablespoon Butter                                Once the vegetables and rice are coated,
1 1/2 tablespoon Flour                                 stir in the cheese, chicken soup and milk.
1 1/2 cup milk


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                       Feasting For Fun                                     209

Transfer the entire mixture to a 9x13 inch        preheated oven for 45 minutes, until bubbly
baking dish and sprinkle the crackers on top.     and lightly brown.

Bake in a preheated 350 degrees F oven for        Butter Beans with Chicken
30 minutes.
                                                  3 cup butter beans, fresh or frozen
Broccoli Casserole                                1 sm. chicken, cut up or parts desired
                                                  1 cup minced onion
2 ½ cups of Cooked Rice.                          1 chopped red bell pepper
1 small jar of cheese sauce.                      2 tbsp. corn oil
2 can undiluted Cream of Mushroom Soup.           3 tbsp. browning sauce or roux
1 cup of Celery, chopped.                         1/4 tsp. salt
1 cup of Onion, chopped.                          1/4 tsp. red pepper
2 Large florets of broccoli, chopped.             1 1/4 cup water (more if needed)

Cook celery and onions tender. Boil the           Lightly brown chicken parts in a heavy pot.
broccoli until tender. Mix the cheese sauce       Remove and sauté onions and bell pepper
with the hot rice.                                in same pot. Add butter beans and water;
                                                  cook for about 20 minutes. Then add
Combine the soup, broccoli, onion and             browning sauce or roux, chicken, salt and
celery. Put aside the mixture for half an         pepper; cook slowly until chicken and beans
hour and then bake uncovered in a hot oven        are tender. Add more seasoning, if desired.
for an hour.
                                                  Butternut Squash Bake
Broccoli Rice Casserole
                                                  1 (4 pound) butternut squash - peeled,
2 (10 ounce) packages frozen chopped              seeded, and cubed
broccoli                                           1/3 yellow onion, minced
3 cups instant rice                                1/4 cup extra-virgin olive oil
1 (10.75 ounce) can cream of mushroom              1/2 cup Italian bread crumbs
soup                                               1 tablespoon minced fresh thyme
1 (10.75 ounce) can cream of chicken soup          6 ounces crumbled blue cheese
1 1/4 cups water                                   sea salt and ground black pepper to taste
1 (16 ounce) package processed American            1/4 cup Italian bread crumbs
cheese,
1 tablespoon butter                               Preheat an oven to 425 degrees F (220
1 bunch celery, chopped                           degrees C).
1 large onion, chopped                            Toss the squash, onion, olive oil, 1/2 cup
salt and pepper to taste                          Italian bread crumbs, thyme, and blue
                                                  cheese in a large mixing bowl.
Cook broccoli and rice according to package
directions. Preheat oven to 350 degrees F In      Season with salt and pepper. Pour the
a medium saucepan over low heat, mix              mixture into a large baking dish. Sprinkle 1/4
cream of mushroom soup, cream of chicken          cup bread crumbs over the squash. Bake in
soup, and 1 1/4 cups water. Gradually stir in     the preheated oven until lightly browned on
cheese until melted. Be careful that the          top, 35 to 40 minutes.
cheese doesn't burn.
                                                  Candied Sweet Potatoes
Melt butter in a large skillet over medium-
high heat, and sauté celery and onion until        4 medium sweet potatoes, peeled and
soft. In a large mixing bowl, combine             sliced
broccoli, rice, soup and cheese mixture,           4 Granny Smith apples, peeled, cored, and
celery and onion.                                 sliced
                                                   1/2 cup raisins
Season with salt and pepper. Pour mixture          2 tablespoons honey
into a 9x13 inch baking dish. Bake in the          3 tablespoons apple juice or cider


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
210                                       Feasting For Fun

3 tablespoons melted butter                          4 oz of cheddar cheese, grated.
                                                     1 cup of cottage cheese.
Arrange sliced sweet potatoes, apples, and           ¼ cup of butter, softened.
raisins in a buttered 2-quart baking dish. Mix       2 teaspoons of flour.
together honey, apple juice, and butter. Pour        Salt and pepper.
over sweet potato mixture.
                                                     Cook the spinach as directed on its
Cover and bake candied sweet potatoes at             packaging, then drain.
350° for 30 to 45 minutes, until sweet
potatoes are tender and glazed. Recipe for           Mix the spinach, cottage cheese, cheddar,
candied sweet potatoes                               butter, eggs, flour, salt and pepper in a bowl
                                                     and mix thoroughly.
Cheddar & Bacon Strata
                                                     Spoon into a greased baking dish and Bake
10 slices firm-textured white bread, crusts          at 350°F (175°C) for 50-60 minutes.
trimmed and bread cut into cubes (about 5
c.)                                                  Cheese-Filled Zucchini
3 cup broccoli florets and stems (from about
2 med. stalks)                                       6 very small zucchini, halved lengthwise
2 cup grated extra-sharp cheddar cheese              12 ounces cream cheese, softened
(about 1/2 lb.)                                      2 tablespoons butter
5 eggs, beaten                                       1 tablespoon sour cream
2 1/2 cup milk                                       1 tablespoon mayonnaise
1 tsp. Worcestershire sauce                          Paprika, curry powder, or minced herbs
1/2 tsp. dry mustard                                 Minced chives
1/2 tsp. salt
1 med. onion, chopped (about 1 1/4 c.)               Plunge zucchini halves into boil salted
1/4 lb. bacon (4-6 slices)                           water. Immediately remove pot from stove
                                                     and let stand 8 minutes.
Butter a 9x13-inch baking dish. Spread half
of the bread cubes on the bottom of the              Drain, then freshen in cold running water.
prepared baking dish. Alternate layers of            Drain well and place cut side down on paper
broccoli, cheese, and bread, ending with             towels.
cheese.
                                                     With a small spoon, carefully scoop out the
In a bowl, combine the eggs, milk,                   centers to form small zucchini "boats" with
Worcestershire sauce, mustard, salt and              1/3-inch thick walls. Blot the cut sides with
onion. Pour the mixture over the ingredients         paper towels and place upside down to
in the baking dish. Cover and refrigerate for        drain.
6 hours or overnight.
                                                     Blend the cream cheese, butter, sour cream,
Preheat the oven to 350 degrees. Bake the            and mayonnaise. If the filling is too moist to
strata, uncovered, for 1 hour, or until a knife      hold its shape when forced through a pastry
inserted in the center comes out clean. Let          tube nozzle, blend in a little more cream
stand 10 minutes before cutting.                     cheese.

Meanwhile, in a large skillet, cook the bacon        Force the filling through a fluted nozzle of a
over medium heat until crisp, about 10               pastry tube into the cavities of the zucchini
minutes. Drain on paper towels and                   "boats." Refrigerate.
crumble. Serve the strata topped with the
crumbled bacon.                                      Before serving, cut the boats in half
                                                     lengthwise to form a slender, cheese-filled
Cheese Spinach Bake                                  zucchini "finger." To serve plain, sprinkle
                                                     with paprika, curry powder, minced fresh
3 medium eggs, beaten.                               herbs, or chives (your choice).
20 oz of frozen chopped spinach.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                      211

Classic Baked Acorn Squash                          cheese, salt, and pepper, then remaining
                                                    corn mixture.
1 Acorn squash
1 Tbsp Butter                                       Cover with remaining grated cheese. Dust
2 Tbsp Brown Sugar                                  with paprika and lay strips of bacon across
2 teaspoons Maple Syrup                             the top. Bake in a 400ºF. oven for 20
Dash of Salt                                        minutes, or until bacon is cooked.

Preheat oven to 400°F.                              Corn Chowder

Using a strong chef's knife, and perhaps a          1 onion, chopped
rubber mallet to help, cut the acorn squash         1 green bell pepper, seeded and chopped
in half, lengthwise, from stem to end. Use a        2 tablespoons butter
spoon to scoop out the seeds and stringy            3 cups potatoes, diced
stuff in the center of each half.                   2 cups water
                                                    1 can cream style corn
Score the insides of each half several times        1 can evaporated milk
with a sharp knife. Place each half in a            salt and pepper to taste
baking pan, cut side up. Add about a 1/4
inch of water to the bottom of the baking pan       In a skillet, sauté onion and pepper in butter
so that the skins don't burn and the squash         until onion is translucent. Add potatoes and
doesn't get dried out.                              water; simmer until potatoes are tender,
                                                    about 15-20 minutes.
Coat the inside of each half with 1/2 a Tbsp
of butter. Add a dash of salt if you are using      Stir in creamed corn and evaporated milk.
unsalted butter. Add a Tbsp of brown sugar          Add 1 cup water (may use empty milk can).
to the cavity of each half. Dribble on a            Season to taste with salt and pepper.
teaspoon of maple syrup to each half.
                                                    Simmer 15 minutes and remove from heat.
Bake in the oven for 1 hour to 1 hour 15            May serve warm or cool.
minutes, until the squash is very soft and the
tops are browned. Do not undercook. When            Corn Frittas
finished, remove from oven and let cool a
little before serving. Spoon any buttery            One 12 ounce can of creamed corn
sugar sauce that has not already been               1 egg, beaten
absorbed by the squash over the exposed             1/2 teaspoon of baking powder
areas.                                              1/2 cup of flour
                                                    1/8 teaspoon of garlic powder
Corn Au Gratin                                      Hot oil for skillet

2 Egg yolks, well beaten                            Combine the ingredients thoroughly. Drop
1 cup of corn, cooked                               by tablespoonful in hot oil. Fry until golden
1 small Onion, chopped                              brown.
1 small Green pepper, chopped
2 tablespoons of shortening                         When potatoes and squash are cooked,
1 cup of rice, cooked                               remove from heat and thoroughly drain the
1/2 cup of Cheddar cheese, grated                   water off. Reduce heat to low, return pan
Salt and pepper, to taste                           with the drained potatoes and squash to
dash Paprika                                        burner, and shake 1 to 2 minutes; remove
Strips bacon                                        from heat.

Mix together beaten egg yolks and corn.             Roughly mash with hand masher leaving
Sauté onion and green pepper in the                 mixture chunky. Gently mix in remaining 1
shortening and add to egg and corn mixture.         tablespoon butter and enough milk for
Lightly fold in cooked rice. Place half the         consistency desired. Season with salt and
mixture in a baking dish, add 1/4 cup of            pepper.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
212                                       Feasting For Fun

Spoon into a large serving bowl and drizzle            In medium saucepan combine chicken
with brown butter/sage mixture.                      broth, curry powder, cumin and garlic salt;
                                                     bring to a boil. Remove from heat; stir in
Discard tough outer leaves, cut off stem so          couscous and currants. Cover and let stand
that the artichoke will stand by itself on a         5 minutes.
plate. Cut across the top part of the
artichoke, 1/2‖ or so, and use scissors to           Fluff couscous with a fork. Stir in green
decoratively cut across a few of the                 onion and almonds. Combine lemon peel,
remaining outside leaves to resemble a               lemon juice and vegetable oil; stir into
―flower‖.                                            couscous.

Cover and refrigerate until ready to use.              Gently spread artichoke leaves until center
                                                     cone of leaves is revealed. Pull out center
Mix mayonnaise, mustard, salt and pepper             cone. With a spoon, scrape out any purple-
to taste. When ready to serve, use a spoon           tipped leaves and fuzz.
to place a thick line of the mayonnaise-
mustard mixture off to one side of each              Fill centers of artichokes with couscous
individual small flat serving plate.                 mixture. Serve with plain yogurt, if desired.
                                                     Makes 4 generous servings.
Use a clean, unused comb, or similar, to
draw wavy lines on the plate through the             Creamy Green Beans
sauce. Place the cooked artichoke on the
plate and sprinkle dill weed atop the ―wavy‖         1 can French fried onions
sauce, and serve.                                    2 cans regular or French cut green beans,
                                                     drained
Couscous-stuffed Artichokes                          1 box of Velveeta cheese
                                                     1 can of cream of celery soup
4 large California artichokes                        3/4 cup milk
1½ cups chicken broth
1 teaspoon curry powder                              Preheat oven 350°F.
¾ teaspoon ground cumin
½ teaspoon garlic salt                               Pour ingredients in layers into baking dish
1 cup instant couscous                               using only 1/3 of the can of onions, 1/2 the
¼ cup currants                                       cream of celery, 1/2 the milk, 1/2 the
½ cup sliced green onion                             Velveeta, and 1/2 of the green beans.
½ cup toasted slivered almonds, chopped              Bake for 30 minutes. Remove from oven.
½ teaspoon grated lemon peel
2 tablespoons lemon juice                            Add remaining ingredients to make another
2 tablespoons vegetable oil                          layer. Top with slices of Velveeta then pour
   Plain low fat yogurt, optional                    the remaining 2/3 the can of onions on top.
                                                     Bake for ten minutes. Let stand and cool for
 Wash artichokes. Cut off stems at base and          about 5-8 minutes.
remove small bottom leaves. Stand
artichokes upright in deep saucepan large            Insert one bouillon cube and one large
enough to hold snugly. Add 1 teaspoon salt           peeled garlic clove into the center of the
and 2 to 3 inches boiling water.                     onion.

Cover and boil gently 35 to 45 minutes, or           Slice through the center towards the outer
until base can be pierced easily with fork.          edges about an inch without slicing through.
(Add a little more boiling water, if needed.)        Insert slices of butter between cuts saving
                                                     some for the center to place on the top of
Turn artichokes upside down to drain.                the bouillon cube. Sprinkle with onion
Carefully remove center petals and fuzzy             powder.
centers with a spoon and discard. Keep
warm or chill as desired.                            Wrap the onion tightly in heavy duty silver
                                                     foil and place on the gas grill or directly on


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                       213

the coals of your charcoal briquettes. Leave        on medium high heat. While the pan is
to cook about 60 minutes or until onion is          heating, squeeze out as much moisture as
tender and well cooked. Sprinkle with               you can from the grated potatoes. It's
parmesan cheese and serve with crusty               easiest to do this with a potato ricer, using it
French bread or bruschetta.                         much like you would a garlic press, except
                                                    you don't force the potatoes through the
Creamy Beans & Shrooms                              ricer.

8 ounces sliced fresh mushrooms                     You just press out the moisture. If you don't
1/2 cup finely chopped onion                        have a ricer, use paper towels to squeeze
1/4 cup butter                                      out as much moisture as you can from the
1 1/2 pounds fresh cut green                        grated potatoes.
1 cup water
salt and pepper                                     When the oil in the pan heats up to the point
1/2 cup heavy cream                                 of shimmering, but not smoking, add the
                                                    grated potatoes, spreading them out along
Sauté mushrooms and onions in hot butter.           the bottom of the pan. The potatoes should
Add green beans, water, and salt and                not be too thick in any one place, no more
pepper. Bring to a boil; reduce heat and            than a half inch thick.
cover. Simmer until tender. Add cream and
heat through without boiling. Taste and add         Sprinkle some salt and pepper on the
more salt and pepper as needed.                     potatoes. After a few minutes, lift up one
                                                    edge of the potatoes and see how done they
Creamy Spinach                                      are. If they have fried to a golden brown they
                                                    are ready to flip.
6 tightly packed cups fresh spinach (6
ounces)                                             Use a large spatula to flip the potatoes over
1/2 cup heavy cream                                 all at once, or divide the large potato cake
1 teaspoon unsalted butter                          into halves or quarters and flip. Continue to
Salt and freshly ground pepper                      cook until they are golden brown on the
                                                    bottom.
Bring a large saucepan of salted water to a
boil. Add the spinach and blanch until bright       Easy Brown Sugar Carrots
green, 30 seconds. Transfer the spinach to
a bowl of ice water to cool. Drain, squeezing       16 ounces baby carrots
out the excess water.                               2 tablespoons butter
                                                    1/3 cup brown sugar, packed
In a medium saucepan, bring the heavy               1 cup water
cream to a simmer. Pour the cream into a            dash salt
food processor and add one-third of the             pepper, to taste
spinach.
                                                    In a medium saucepan, combine the baby
Process to a smooth puree. Scrape the               carrots with remaining ingredients. Stir to
puree into the saucepan.                            blend ingredients. Bring to a boil over high
Add the remaining spinach and bring to a            heat. Reduce heat to medium and continue
simmer, stirring. Stir in the butter. Season        boiling (uncovered) for about 20 to 25
with salt and pepper and serve.                     minutes, or until carrots are tender and the
                                                    liquid has evaporated.
Crispy Hash Browns
                                                    Eggplant Parmesan
3 Tbsp olive oil
1 lb Russet baking potatoes, peeled and             1 large eggplant
grated                                              10-12 medium sized mushrooms (sliced)
Salt and pepper                                     pasta sauce (no added vegetables; plain)
                                                    1/2 lb. mozzarella cheese (shredded)
Heat 3 Tbsp of olive oil in a large frying pan      Italian bread crumbs


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
214                                        Feasting For Fun

vegetable oil                                         well. Beat eggs with milk; stir into the
3 eggs                                                eggplant mixture. Stir in cracker crumbs and
salt (optional)                                       half of the cheese.

Slice the eggplant about 1/2 inch thick.              Bake in a 2 1/2-quart casserole at 350° for
Throw away both ends of eggplant.                     45 minutes, or until set in center. Sprinkle
                                                      with remaining cheese and continue to bake
Beat the eggs together in a flat bowl (cereal         until cheese is melted and bubbly.
bowl; salad plate). Use another bowl (same
type) and fill about 1/4 inch with                    Egg Rolls
breadcrumbs.
                                                      1 pound ground pork
Cover a slice of the eggplant, one at a time,         1 teaspoon ground ginger
                                                      1 teaspoon garlic powder
with the egg and let excess drip off. Then lay
the slice in the breadcrumbs, covering both           1 quart peanut oil for frying
sides. Repeat this process, adding more               2 tablespoons all-purpose flour
breadcrumbs as needed. If you fill the bowl           2 tablespoons water
                                                      2 cups shredded cabbage
with too many crumbs at on time, the
                                                      2 ounces shredded carrots
crumbs will get sticky and chunky.
                                                      8 (7 inch square) egg roll wrappers
                                                      2 tablespoons sesame seeds (optional)
Add oil to a medium fry pan, but just enough
to coat the bottom. Brown each slice; you             Season pork with ginger and garlic powder
can brown about 4-5 slices at a time. Don't           and mix thoroughly. Heat mixture in a
overcook; just let them get crispy on the             medium skillet, stirring, until pork is cooked
outside. Add oil as necessary; don't let the          through and no longer pink. Set aside.
pan dry out or burn.
                                                      In another large skillet heat oil to about 375
Transfer slices to a paper towel. Once all            degrees F (190 degrees C) or medium high
are browned, place a layer in the bottom of a         heat. While oil is heating, combine flour and
rectangular casserole dish (approx. 9-11              water in a bowl until they form a paste. In a
inch dish). Top with half of a jar of sauce.          separate bowl combine the cabbage, carrots
Add the sliced mushrooms and a couple                 and reserved pork mixture. Mix all together.
hand fulls of cheese. Add another layer of
eggplant and the rest of the sauce.                   Lay out one egg roll skin with a corner
                                                      pointed toward you. Place about a 1/4 to 1/3
Cover with foil and put in a 375 degree oven          cup of the cabbage, carrot and pork mixture
for 15 minutes (oven temps vary). Add                 on egg roll paper and fold corner up over the
another couple hand fulls of cheese and               mixture. Fold left and right corners toward
bake uncovered for about 8-10 minutes .               the center and continue to roll. Brush a bit of
                                                      the flour paste on the final corner to help
Eggplant Scallop                                      seal the egg roll.

 3 medium eggplant, peeled, sliced                    Place egg rolls into heated oil and fry,
 1/2 cup butter                                       turning occasionally, until golden brown.
 1/2 cup grated onion                                 Remove from oil and drain on paper towels
 salt and pepper, to taste                            or rack. Put on serving plate and top with
 3 eggs                                               sesame seeds if desired.
 1 cup milk
 1 cup cracker crumbs                                 Focaccia-stuffed Artichokes
 1 cup grated Cheddar cheese or Monterey
Jack                                                  4   large California artichokes
                                                      2   cups focaccia or herbed bread crumbs
Cook eggplant in boiling salted water until           ½   cup grated Parmesan cheese
tender. Drain and mash. Add butter, grated            ¼   cup extra virgin olive oil
onion, and salt and pepper to taste; blend            2   cloves garlic, minced


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                    215

2   tablespoons chopped Italian parsley            Olive oil, for frying.
1   tablespoon chopped fresh oregano               Salt and pepper.
    Salt and pepper
                                                   In boiling, salted water, cook the asparagus
Wash artichokes under cold running water.          spears until just tender. Drain on paper
Cut off stems at base and remove small             towels.
bottom leaves. Cut off top quarter of
artichokes; discard. Spread leaves, remove         In a bowl, beat the egg with milk. Dip the
center leaves and fuzzy centers with a             asparagus in the egg/milk mix, then into the
spoon and discard.                                 breadcrumbs.

  Toss bread crumbs with cheese, olive oil,        Heat enough olive oil to cover the asparagus
garlic, parsley, oregano, salt and pepper to       in a deep fryer or a large skillet. Fry the
taste. Stuff bread crumb mixture between           asparagus until lightly browned.
leaves of artichokes and fill centers. Place
stuffed artichokes in a 9-inch square baking       Drain on paper towels. Season with your
dish. Pour 2 cups boiling water around the         desired amount of salt and pepper. Sprinkle
artichokes. Cover with lid or foil.                with grated Romano cheese.

Bake at 350 degrees F. for 40 minutes or           Fried Green Tomatoes
until artichokes are tender. Remove
artichokes from baking dish and place on           2 pounds green tomatoes, cut into 1/4-inch
rack; cool to room temperature. Makes 4            slices
servings.                                          1 1/2 cups cornmeal
                                                   Salt and pepper to taste
French Fried Artichoke                             Vegetable oil for frying

1 cup fish batter mix                              Dredge tomato slices in cornmeal. Heat 1/4-
1/2 teaspoon baking powder                         inch-deep oil in a large heavy skillet over
3/4 cup water                                      medium heat; add tomato slices, a few at a
2 pounds baby artichokes                           time, and fry about 2 minutes on each side
1 cup Italian bread crumbs                         or until lightly browned.
1/4 cup grated Parmesan cheese
shortening                                         Drain on paper towels. Sprinkle with salt and
                                                   pepper to taste and serve immediately.
Heat shortening to 350 degrees F. Mix
together the batter mix, baking powder,            Fried Zucchini
water and beer. Dip artichokes in batter mix,
then roll in bread crumbs mixed with               Zucchini, any size
Parmesan cheese. Fry 2 or 3 minutes or             1 box Frying Magic
until light golden brown.                          1 box breading mix
                                                   Garlic salt
Assemble Salads: Arrange reserved cooked           Parmesan cheese
artichoke leaves or lettuce leaves on 8 salad      Oil for frying
plates. Arrange sliced artichoke hearts,           Or equal amounts for small amount of
remaining 3/4 of the bell pepper strips, red       zucchini.
onion and olive slices on artichoke or lettuce     Wash and slice zucchini in 1/2 inch slices.
leaves. Spoon dressing over salads.
                                                   Mix Frying Magic and breading mix in Ziploc
Fried Asparagus                                    bag.

1 pound of asparagus, trimmed.                     Wet zucchini and shake in Ziploc bag with
1 medium egg.                                      dry mixture to coat. Heat oil.
4 ounces of freshly-grated Romano cheese.
1 cup of fine dry breadcrumbs.                     Fry zucchini slices on both sides until golden
1 tablespoon of milk.                              brown, 3-5 minutes.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
216                                       Feasting For Fun

                                                     medium heat, stirring constantly, until
Remove from oil to paper towel lined plate.          carrots are glazed. Serve as desired.
Sprinkle with garlic salt, then Parmesan
cheese.                                              Gourmet Sweet Potatoes

Continue with rest of zucchini. Serve warm.           5 sweet potatoes
                                                      1/4 teaspoon salt
Garlicky Baked Butternut                              1/4 cup butter
                                                      2 eggs
 2 tablespoons minced fresh parsley                   1 teaspoon vanilla extract
 2 tablespoons olive oil                              1/2 teaspoon ground cinnamon
 2 garlic cloves, minced                              1/2 cup white sugar
 1 teaspoon salt                                      2 tablespoons heavy cream
 1/2 teaspoon pepper                                  1/4 cup butter, softened
 3 1/2 pounds butternut squash, cut into              3 tablespoons all-purpose flour
cubes                                                 3/4 cup packed light brown sugar
 1/3 cup grated Parmesan cheese                       1/2 cup chopped pecans

In a large bowl, combine the parsley, oil,           Preheat oven to 350 degrees F (175
garlic, salt and pepper. Add squash and toss         degrees C). Lightly grease a 9x13 inch
to coat.                                             baking dish. Bake sweet potatoes 35
Transfer to an un-greased shallow 2-qt.              minutes in the preheated oven, or until they
baking dish. Bake, uncovered, at 400                 begin to soften. Cool slightly, peel, and
degrees F for 50-55 minutes or until squash          mash.
is just tender.
                                                     In a large bowl, mix the mashed sweet
Garlic Roasted Potatoes                              potatoes, salt, 1/4 cup butter, eggs, vanilla
                                                     extract, cinnamon, sugar, and heavy cream.
4 medium Roasting potatoes.                          Transfer to the prepared baking dish.
4 x Cloves garlic.
2 tablespoons of Oil.                                In a medium bowl, combine 1/4 cup butter,
Salt to taste.                                       flour, brown sugar, and chopped pecans.
                                                     Mix with a pastry blender or your fingers to
Preheat the oven to 425 F. Wash the                  the consistency of course meal.
potatoes and cut them in half lengthwise.
Cut each half into 3 slices. Peel the garlic         Sprinkle over the sweet potato mixture.
cloves.                                              Bake 30 minutes in the preheated oven, until
                                                     topping is crisp and lightly browned.
Mix the oil, potato slices, garlic cloves and
salt in a bowl until evenly coated. Put the          Green Bean Bake
potatoes and garlic in a baking pan and
bake for 30-40 minutes.                               2 packages (9 to 10 ounces each) frozen
                                                     French-style green beans, cooked and
Glazed Carrots                                       drained
                                                      6 slices bacon, diced
2 ½ cups of carrots, sliced.                          1/2 cup chopped onion
2 tablespoons of butter.                              1/4 cup flour
2 tablespoons of brown sugar.                         1 1/2 cups water
1 teaspoon of orange peel, grated.                    2 teaspoons chicken bouillon granules
½ teaspoon of salt.                                   1/8 teaspoon ground black pepper
                                                      1/2 cup shredded Cheddar cheese
Cook the carrots in hot water until they are
tender. Drain. Melt the butter in a suitably         Heat oven to 350°. Place cooked green
sized starsol skillet. Add the cooked carrots,       beans in a 1 1/2-quart baking dish. In a
sugar, grated orange peel, salt. Cook over a         medium saucepan over medium heat, cook
                                                     bacon and onion until bacon is browned and


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                        217

onion is tender, stirring occasionally. Stir in       Toss with cheese and bread crumbs
flour until well blended.                             (optional) and serve when butter has melted.

Gradually stir in the water, chicken bouillon         Grilled Artichokes
granules, and pepper. Continue to cook,
stirring constantly, until sauce is quite thick.      4   large artichokes
Add sauce to beans and gently stir to blend.          ¼   cup balsamic vinegar
Sprinkle with cheese.                                 ¼   cup water ¼ cup soy sauce
                                                      1   T minced ginger
Bake for 30 minutes, or until casserole is hot        ¼   cup olive oil
and bubbly.
                                                      Slice artichoke tops off, crosswise. Trim
Green Bean Casserole                                  Stems.

30 ounces green beans, canned, drained*               Boil or steam artichokes until bottoms pierce
10 3/4 ounces Cream of Mushroom Soup                  easily, or a petal pulls off easily.
3/4 cup milk
2 3/4 ounces French-fried onions                      Drain artichokes. Cool. Cut each artichoke in
1/8 teaspoon pepper                                   half lengthwise and scrape out fuzzy center
                                                      and any purple tipped petals.
Combine green beans, soup, milk, pepper
and 1/2 of the onions; gently stir together to        Mix remaining ingredients in a large plastic
mix well. Spread mixture in a 1 1/2 to 2 quart        bag. Place artichokes in the bag and coat all
ovenproof casserole dish.                             sides of the artichokes.

Bake at 350°F for 25 minutes. Top with                For best flavor marinate in the mixture
remaining onions. Bake 5 minutes more.                overnight in the refrigerator but should
                                                      marinate at least one hour.
Green Beans in Garlic Sauce
                                                      Drain artichokes. Place cut side down on a
1 1/2 lbs. green beans                                grill over a solid bed of medium coals or gas
4 oz. fresh Shitake mushrooms (optional)              grill on medium.
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil                        Grill until lightly browned on the cut side, 5
1 tablespoon butter                                   to 7 minutes.
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced              Turn artichokes over and drizzle some of the
1/2 cup plain bread crumbs (optional)                 remaining marinade over the artichokes.
8 cloves garlic, peeled                               Grill until petal tips are lightly charred, 3 to 4
                                                      minutes more.
In a saucepan, bring 5 cups water to a boil
with 1 tablespoon salt. Add fresh green               Grilled Asparagus
beans (strings and ends removed). Boil
beans for 4-5 minutes, until tender but not           1 1/2 pounds asparagus, trimmed
overcooked. When tender, shock beans in a             Extra virgin olive oil
bowl of ice water to prevent overcooking and          Salt and freshly ground black pepper to
retain bright green color. Remove after 30            taste
seconds and let drain in colander.                    Lemon wedges for accompaniment

In a large heavy bottom skillet, heat olive oil       Prepare barbecue (medium-high heat).
with cloves of garlic and mushrooms. Sauté            Brush asparagus with olive oil. Grill
until garlic becomes tan, but not brown.              asparagus until tender and beginning to
Mash garlic into oil with the tines of a fork.        brown, turning frequently, about 5 minutes.
Add cooled beans, parsley, butter and                 Transfer to serving platter.
remaining ingredients.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
218                                        Feasting For Fun

Sprinkle with salt and pepper. Serve warm             Grilled Leeks
or at room temperature with a squeeze of
lemon, if desired.                                    2 cups of white wine.
                                                      2 cups of clam juice.
Grilled Corn on the Cob                               6 garlic cloves, smashed.
                                                      1 large onion, coarsely chopped.
4 corn on the cobs, husked and cleaned                2 tablespoons of butter.
                                                      1 bunch of leeks, with tough outer leaves
Wrap each ear of corn well in aluminum foil.          removed, cleaned.
Place foil-wrapped corn directly over hot             1 cup of olive oil.
coals; grill for about 3 to 4 minutes on a            4 garlic cloves, coarsely chopped.
side, turning to grill evenly, about 12 to 15
minutes total.                                        In a suitably sized frying pan, bring the white
                                                      wine, clam juice, smashed garlic, chopped
Grilled Eggplant                                      onion and butter to a simmer.

Basting Sauce:                                        Add the leeks and braise for 20 minutes.
2 minced garlic cloves                                Allow cool in liquid. Cut lengthways.
2 tbsp. minced fresh parsley
2 med. eggplants                                      In a bowl, whisk together the olive oil and
2 tsp. salt                                           chopped garlic; then place the leeks in this
1/4 c. chopped fresh basil                            mixture and allow them marinate for 60
3/4 c. olive oil                                      minutes. Preheat grill.

Combine all ingredients for the basting               Grill the leeks until golden brown.
sauce and let stand for one hour.
                                                      Grilled Zucchini
While the oil is standing, slice the eggplant
                                                      1 pound zucchini
crosswise into 1/2 inch slices. Arrange the
                                                      2 tablespoons olive oil
slices in one layer on a large rack set over a
tray and sprinkle them with half the salt.            1 teaspoon oregano
Turn the slices, sprinkle with remaining salt         Ground black pepper to taste
and let drain, turning them once for one              2 tablespoons lime juice
hour.                                                 Salt to taste

                                                      Slice zucchini in half lengthwise; rub with
Pat the slices thoroughly dry with paper              olive oil, sprinkle with oregano and pepper.
towels. Brush one side of each slice with the         Grill directly over medium hot coals, cut side
basting sauce and grill the slices, oiled side        down, until well browned. To serve, sprinkle
down on an oiled rack set 3 to 4 inches               with lime juice and season with salt.
above glowing coals.
                                                      Hash Brown Quiche
Grill for about 3 minutes per side. Brush with
more oil and turn them. Grill for about 3 to 4        3 cups shredded hash brown potatoes
minutes more or until they are browned and            1/3 cup butter, melted
tender.                                               seasoning salt to taste
                                                      1 cup diced cooked ham
Transfer grilled slices to a platter. Drizzle         1/4 cup chopped onion
with a small amount of any remaining oil.             1 cup shredded Cheddar cheese
Sprinkle with ground pepper to taste.                 2 eggs
                                                      1/2 cup milk
Chill the eggplant, covered, for at least 4           salt and pepper to taste
hours or overnight. Serve them cold or at
room temperature as a salad or appetizer              Preheat oven to 425 degrees F (220
with sliced French bread.                             degrees C).




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                          219

Press hash browns onto the bottom and               5 more minutes. This additional cooking will
sides of a 9 inch pie dish.                         help the potatoes dry out just a little bit
                                                    more.
Drizzle with melted butter, and sprinkle with
seasoning salt. Bake in preheated oven for           Home fries made with cooked potatoes
20 minutes, or until beginning to brown.
                                                    Cut the cooked potatoes into 1/2-inch slices.
In a small bowl, combine ham, onion and             Heat 2 Tbsp oil in a medium to large skillet
shredded cheese. In a separate bowl, whisk          on medium high heat until sizzling. Add
together eggs, milk, salt, pepper, and a            sliced onions to pan and cook until softened,
little seasoning salt.                              3 to 4 minutes.

When crust is ready, spread ham mixture on          Add the potato pieces, spread out as much
the bottom, then cover with egg mixture.            as possible along the bottom of the pan.

Reduce oven temperature to 350 degrees F            Sprinkle generously with salt and freshly
(175 degrees C.) Bake in preheated oven for         ground pepper.
20 to 25 minutes, or until filling is puffed
and golden brown.                                   Cook until nicely browned on the bottom,
                                                    without stirring (about 7-8 minutes). Add 1
Home Fries                                          Tbsp bacon fat, or more oil to the pan.

2 large raw Russet potatoes,                        Gently flip the potatoes and cook until the
1/2 of one large onion, thinly sliced               bottom of the flipped potatoes are nicely
3 Tbsp or more of cooking oil                       browned.
Salt
                                                    Honey Carrots
Heat 2 Tbsp oil in a medium to large skillet
on medium high heat until sizzling. Place a         2 lb of baby carrots, scrubbed.
single layer of potato slices on the bottom of      1 medium onion, chopped.
the pan. Add a light layer of sliced onions.        1 ½ cups of chicken stock.
                                                    2 tablespoons of parsley, chopped.
Sprinkle with salt and pepper. Add another          1 ½ tablespoons of honey.
layer of potatoes, another layer of onion           1 tablespoon of butter.
slices, sprinkle again with salt and pepper.        ½ teaspoon of thyme.
Keep layering until you've used up your             In a suitably sized skillet, melt the butter
potatoes and onions.                                over a medium heat.

Lower the heat to medium and cover the              Cook the chopped onion, stirring, until
pan. Let cook for about 10 minutes, until the       softened.
potato layer at the bottom is nicely browned.
You can move aside a little bit with a fork to      Add the baby carrots, chicken stock, honey
see if the bottom edges are browned.                and thyme; then simmer uncovered for
                                                    about 20 minutes until the liquid evaporates
Gently flip the potatoes over, a section of the     and the carrots are tender.
pan at a time, so that the layer that was on
the top is now on the bottom, and the               Stir in the parsley.
browned potatoes are now on the top.
                                                    Italian Eggplant
Add another Tbsp of oil. The oil will help the
browning. Cover and let cook for another 5-         1 medium eggplant,
10 minutes, until the bottom layer is now           1/2 cup butter, melted
browned.                                            3/4 cup dry bread crumbs
                                                    1/4 teaspoon salt
Once the bottom layer is browned, remove            13 ounces spaghetti sauce, with mushrooms
the lid of the pan and let continue to cook for


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
220                                      Feasting For Fun

1 tablespoon oregano                                Once cooled, stir in the green onions,
1 cup mozzarella cheese, shredded                   oregano, salt and pepper. Serve chilled or
                                                    room temperature.
Dip eggplant in butter, then in mixture of
bread crumbs and salt. Place in buttered            Miniature Artichoke Tarts
casserole dish. Spoon spaghetti sauce on
top. Sprinkle with oregano leaves and               2 small jars marinated artichoke hearts
cheese. Bake for 15 to 20 minutes at 350 F.         1 cup finely chopped onion
                                                    1 clove garlic, minced
Mandarin Spinach                                    5 eggs
                                                    1/4 cup fine dry bread crumbs*
2 cups water                                        Salt and pepper to taste
1cup ¼‖ diced walnut pieces                         1/4 teaspoon dried oregano
3 Tablespoons white sugar                           Dash hot pepper sauce or to taste
Boil water. Add walnuts and cook for 40             2 cups shredded cheddar cheese
seconds. Strain the walnuts.
                                                    Preheat oven to 325 degrees F. Drain the
Combine walnuts and sugar in a bowl. Stir to        artichokes, reserving 1/3 cup of the
coat.                                               marinade. Chop artichokes into small
                                                    pieces; set aside.
Place sugar covered walnuts on a sheet pan
and bake at 32 degrees for approximately 8          In small saucepan over medium heat, heat
– 10 minutes or until golden brown.                 reserved marinade. Add onion and garlic;
                                                    cook approximately 5 minutes or until
2 cups canola oil                                   softened and liquid is absorbed (don't let the
1 ¼ cups fresh orange juice                         garlic brown).
1 cup white sugar
6 Tablespoons fresh lemon juice                     In large bowl, beat eggs; stir in onion
4 Tablespoons white wine vinegar                    mixture, bread crumbs, salt, pepper,
1 Tablespoon Spanish paprika                        oregano, and hot pepper sauce.
1 Tablespoon table salt
                                                    Blend in cheddar cheese; stir in artichoke
Combine ingredients and whisk to                    pieces. Spoon mixture into a well-greased
thoroughly dissolve the sugar. Yields               non-stick small tart tins or mini muffin tins.
approximately 4 ¾ cups.
                                                    The tarts can be hard to remove from the
Marinated Mushrooms                                 tins if not well-greased (even in non-stick
                                                    tins). Bake for approximately 15 to 20
1 cup red wine                                      minutes or until set.
1/2 cup red wine vinegar
1/3 cup olive oil                                   Remove from oven and let cool on a wire
2 tablespoons brown sugar                           rack before removing from the pans.
2 cloves garlic, minced                             Refrigerate until ready to serve. Let come to
1 teaspoon crushed red pepper flakes                room temperature before serving.
1/4 cup red bell pepper, diced
1 pound fresh mushrooms, stems removed              Mushroom Fondue
1/4 cup chopped green onions
1 teaspoon dried oregano                            2 oz Butter.
1/2 teaspoon salt                                   1 lb Mushrooms, finely chopped.
1/4 teaspoon ground black pepper                    2 x Cloves garlic, crushed.
                                                    5 fl oz Chicken stock.
In a saucepan over medium heat, combine             5 fl oz Double cream.
the wine, vinegar, oil, sugar, garlic, bell         3 teaspoons of Corn flour.
pepper, red pepper flakes and mushrooms.            Salt and pepper.
Bring to a boil, cover and set aside to cool.       Melt the butter in a saucepan. Add the
                                                    mushrooms and garlic then cook gently for


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       221

10 minutes. Add the stock and simmer for             1/2 tsp brown sugar
10 minutes.                                          pinch of saffron threads
                                                     1/2 tsp fresh ginger, minced
Cool slightly and puree. Put a little cream          3 Tbsp butter
into the fondue pot.                                 3 Tbsp flour
                                                     salt and pepper to taste
Blend in the corn flour smoothly, then add
the remaining cream and mushroom puree.              Melt the butter in a heavy skillet and sauté
Heat to simmer and cook over a gentle heat           the leeks for a few minutes until they begin
until thickened, stirring frequently.                to wilt.

Season with salt and pepper. Serve with the          Add the mushrooms and toss to coat.
cubes of cheese and sausage.
                                                     Combine the stock, sugar, saffron, and
Mushroom Quiche                                      ginger, and pour over the vegetables.
                                                     Simmer for about 2 minutes.
One prepared pie crust.
4 medium eggs.                                       While the dish is simmering, melt the
½ lb of sliced mushrooms.                            remaining butter in a small skillet and add
¼ lb of shredded Swiss cheese.                       the flour; cook until thickened and a golden
2 cups of heavy cream.                               brown.
¼ cup of butter.
2 tablespoons of green onion, minced.                Add this roux to the vegetables, and
1 tablespoon of butter, softened.                    continue to cook until the liquid has
½ teaspoon and ¼ teaspoon of salt.                   thickened slightly and the vegetables are
Pinch of pepper.                                     evenly glazed. Add salt and pepper to taste.
Preheat your oven to 425°F (220°C).
                                                     Party Artichokes
Spread the pie crust evenly with the butter,
then chill. With a wire whisk, beat the eggs,        4 Large California Artichokes
heavy cream, and ½ teaspoon of salt. Stir in         Wash artichokes under cold running water.
the shredded Swiss cheese.                           Cut off stems at base and remove small
                                                     bottom leaves.
Melt the butter in a skillet over medium-high
heat. Add the sliced mushrooms, ¼                    Stand artichokes upright in deep saucepan
teaspoon of salt, minced green onions and            large enough to hold snugly. Add 1
pepper.                                              teaspoon salt and two to three inches boiling
Cook for 5 minutes or until the vegetables           water. (Lemon juice, herbs, garlic powder or
are tender, stirring frequently.                     onion powder may be added, if desired.)

Stir the mushroom mixture into the cream             Cover and boil gently 35 to 45 minutes or
mixture.                                             until base can be pierced easily with fork.
                                                     (Add a little more boiling water, if needed.)
Pour into the pie crust and bake for 15              Turn artichokes upside down to drain.
minutes at 425°F (220°C). Reduce heat to
325°F (160°C), and bake for another 35               Cool completely; cover and refrigerate to
minutes. Allow to stand for 10-15 minutes            chill. Makes 4 artichokes.
before serving.
                                                     Potato Skins
Mushrooms & Leeks (period)
                                                     8 baking potatoes
8 small leeks, sliced into rings and carefully       2 lbs. bacon
washed (white part only)                             1 lb. Cheddar cheese (shredded)
3 Tbsp butter                                        Bake potatoes until done. Cut in half and
1 1/2 lbs mushrooms, quartered                       clean out majority of potato leaving skin and
1 cup vegetable or chicken stock                     about 1/8 inch of potato.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
222                                        Feasting For Fun


Fry bacon until crisp then crumble; set               Do not add salt before the two hours of
aside.                                                cooking or your beans will never soften up.
                                                      After adding the salt etc. bring the beans to
Fry potato skins in bacon grease until crisp          a boil again and lower the heat to low.
(turn them one to two times).
                                                      You want to cook them on a slow boil for an
Drain skins on paper towels.                          additional 1 to 1 1/2 hours. You will need to
                                                      stir them occasionally to keep them from
Fill skins with cheese.                               sticking to the bottom of the pot.

Top with bacon. These toppings can be                 A Little Secret To Great Flavor
varied - olives, tomatoes, salsa, chicken,
ground beef, various cheeses.                         To get the best flavor, simmer your beans 1-
Broil until cheese is melted. Top with sour           1 1/2 hour or as long as you can with all the
cream and chives.                                     spices and oil.

Refried Beans                                         The longer these pinto bean recipes simmer,
                                                      the better they will taste.
2 cups pinto beans
3/4 cup canola oil                                    After 1 to 1 1/2 hours, it seems like all the
1 bulb of roasted garlic, approximately 6 or 7        beans want to do is stick to the pot.
cloves
2 - 3 tsp sea salt, depending on how much             This is the point where you turn off the heat,
salt you like                                         remove the bay leaf, and mash them with a
1 large bay leaf                                      potato masher.
1 finely chopped tomato, vine ripened or
home grown                                            Roasted Baby Carrots
4 quart pot
                                                      1 1/2 lbs of 5 inch long baby carrots,
First pour your beans out on a table or               carefully washed, greens cropped to 1 inch
cutting board. Sort through them and discard          above top of carrot
any rocks or shriveled beans. This shouldn't          1 red onion, peeled, cut into 8 wedges
take but a couple of minutes to do.                   2 Tbsp olive oil
                                                      1 Tbsp fresh chopped rosemary, or 1
Put the beans in a colander and rinse them            teaspoon of dried rosemary
under cold water. Pour the beans into a pot.          Garlic powder
Add 8 cups of cold water and the bay leaf.            Salt and pepper
Put the stove burner on high and cover
partially with a lid. As soon as the beans            Preheat oven to 400°F. Gently toss together
start to boil, lower the heat a little but still      the carrots, red onion, rosemary to coat with
continue to boil.                                     the olive oil. Lay out on a rimmed baking
                                                      pan. Sprinkle with garlic powder, salt, and
Cook for 2 hours and keep adding water as             pepper.
it cooks away.
                                                      Roast for 30 to 40 minutes on middle rack or
Stir occasionally. Keep the water level at 2          bottom rack, until well browned
inches above the beans.
                                                      Roasted Garlic
After two hours of cooking, the beans should
be soft and darker brown in color. If not cook        4 cloves of garlic.
them another 20 to 30 minutes. Then add               ½ cup of chicken broth.
the oil, salt, tomatoes, and roasted garlic.          2 tablespoons of butter.
                                                      ½ teaspoon of dried leaf thyme.
You can slide the roasted garlic out of it's          ¼ teaspoon of ground black pepper.
sleeve in the bulb, right into the beans.             ¼ teaspoon of salt.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                      223

                                                    Cut each half into 3 slices. Peel the garlic
Remove the outer peel from the garlic.              cloves.
Place the garlic cloves in a baking dish.
Dab each clove with butter.                         Mix the oil, potato slices, garlic cloves and
Sprinkle the garlic cloves with thyme, pepper       salt in a bowl until evenly coated. Put the
and salt. Pour the chicken broth into the           potatoes and garlic in a baking pan and
dish.                                               bake for 30-40 minutes.

Cover the dish with foil and bake at 350°F          Rolled Stuffed Eggplant
(175°C) for one hour, basting frequently.
Uncover the dish and bake at the same               1 cup vegetable oil
temperature for another 15 minutes. Serve           2 cans (28 oz. each) crushed tomatoes with
as you wish.                                        puree
                                                    1 can (8 oz.) tomato sauce
Roasted Garlic Bulbs                                1/2 tsp. salt
                                                    1/2 tsp. pepper
4 large bulbs of garlic                             4 cup plain bread crumbs
1/4 cup olive oil (extra virgin)                    2 cup sifted all-purpose flour
1 1/2 cup rock salt                                 4 eggs
                                                    1/4 cup milk
Preheat oven to 425°F degrees, remove               2 eggplants (1 lb. each)
most of the skin on the garlic, rub down with       2 containers (15 oz. each) ricotta cheese
olive oil, place in pan, cover and surround         1 pkg. (8 oz.) Mozzarella cheese, grated
with salt, cover bake for 35-45 minutes.            1/2 cup grated Parmesan cheese
Serve on toasted sourdough bread.                   2 cup chopped parsley

Roasted Olives                                      Sauté garlic in 1 tablespoon of the oil in
                                                    large saucepan until golden brown, about 4
8 ounces imported black olives such as              minutes. Working in batches, combine
Kalamata                                            crushed tomatoes, tomato sauce, salt and
4 garlic cloves, peeled and sliced                  pepper in blender.
1/2 lemon, scrubbed and thinly sliced
1 teaspoon fennel seeds                             Whirl until smooth. pour into saucepan.
1/4 cup extra-virgin olive oil                      Bring to boiling, lower heat, simmer partially
Pinch of crushed red pepper                         covered, 30 minutes. Reserve.

Preheat oven to 350 degrees. In a 8-inch            Combine crumbs and flour in large shallow
baking pan, spread the olives, garlic slices,       pan. Beat eggs and milk in large bowl. Peel
and lemon. Drizzle with the olive oil and           eggplant; cut lengthwise into 1/8 inch thick
sprinkle with the fennel seeds and red              slices.
pepper.
                                                    Dip into egg mixture, dredge with flour
Bake for 45 minutes, stirring the olives at         mixture, shaking off excess. Set on wax
least 3 times. Remove from oven and store           paper.
in the refrigerator.
                                                    Working in batches and using about 3
Roasted Potatoes                                    tablespoons oil per batch, sauté eggplant in
                                                    large skillet until golden, 1 minute per side.
4 medium Roasting potatoes.                         Drain on paper toweling.
4 x Cloves garlic.
2 tablespoons of Oil.                               Combine ricotta, Mozzarella, Parmesan,
Salt to taste.                                      parsley in bowl; mix well. Spread 2 to 3
                                                    tablespoons on one side of each slice of
Preheat the oven to 425 F. Wash the                 eggplant.
potatoes and cut them in half lengthwise.




                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
224                                       Feasting For Fun

Roll up jelly-roll fashion. Spread 1 cup             Using the same skillet, heat to medium high
tomato sauce over bottom of each of two 11           and add the olive oil. Add the artichokes,
3/4 x 7 1/2 x 1 3/4 inch baking dish.                onions, garlic, and herbes de Provence.
                                                     Cook for five minutes, stirring occasionally.
Arrange rolls seam side down in single layer         Sprinkle on 1 Tbsp lemon juice or vinegar,
in dishes. Spoon sauce over rolls; save              salt and pepper. Put in serving bowl,
remaining to pass.                                   sprinkle freshly grated Parmesan cheese on
                                                     top.
Bake, covered, in preheated hot oven (450
degrees) for 30 minutes or until sauce is            Roman Artichokes
bubbly. Garnish with chopped parsley, if you
wish.                                                6 artichokes, cleaned & choked
                                                     3 cloves garlic, sliced
Bake at 450 degrees for 30 minutes. Makes            3 tbsp. fresh parsley, chopped
15 servings (30 rolls).                              1 cup water
                                                     1/2 cup olive oil
Sautéed Baby Artichokes                              Salt
                                                     Pepper
2 pounds baby artichokes                             Grated cheese
Bowl of water with 3 cups of water and juice
from 2 fresh lemons (about 3 Tbsp) or                Remove outer leaves of artichoke down to
equivalent amount of vinegar                         light leaves. Cut off top half with grapefruit
                                                     knife. Remove center thistle and choke.
1 cup of water
1/2 cup olive oil                                    Trim stem to 1 inch and peel. Place in stove
1 medium yellow onion, chopped                       top Dutch oven pan and cover with water
2 green onions (scallions), chopped,                 and olive oil. Add all other ingredients.
including the green ends
3 cloves garlic, minced                              Cover and simmer for 30 to 45 minutes or
1 Tbsp lemon juice or balsamic vinegar               until fork tender. Serves 4.
1 pinch of Herbes de Provence
1/2 teaspoon salt                                    Roman Eggplant
Dash pepper
Freshly grated Parmesan cheese (1/4 to 1/2           Pare and cut into slices, one eggplant. Dip
cup to taste)                                        eggplant slices into 1/2 cup of melted butter.
                                                     Then dip eggplant slices into 3/4 cup of
Rinse the baby artichokes. Set out a bowl            bread crumbs. Arrange slices on a baking
with 3 cups of ice-cold water; add the fresh         sheet. Top each slice with spaghetti sauce,
squeezed juice from 2 lemons (about 3 Tbsp           a bit of oregano and top with shredded
of lemon juice) or vinegar.                          Mozzarella cheese.
Working on the artichokes one by one, cut            Bake 12 minutes at 450 degrees.
off the stem to 1/4-inch from the base; peel
back and remove the petals until only the            Sautéed Mushrooms
top third of the cone tip is pale green.             2 tbsp. butter
                                                     1 lg. onion, sliced
Cut off the pale green tips. Trim off any            1 box fresh mushrooms, clean and thickly
remaining green from base of artichoke.              sliced
Halve or quarter the artichokes, depending           Salt and pepper to taste
on their size and drop in the bowl of acidified      1/4 cup rose wine
water (to prevent discoloration).
                                                     In large skillet, heat butter until bubbly.
Drain artichokes. In a large skillet, heat the       Sauté onion, mushrooms, salt, and pepper
artichokes and 1 cup of water to boiling.            for 5 minutes.
Cover and simmer 3-5 minutes, depending
on the size of the artichokes. Drain well.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                            Feasting For Fun                                      225

Add wine and continue to sauté until                   1/2 cup dry bread crumbs
mushrooms are tender.                                  1/2 teaspoon Italian seasoning
                                                       1/4 teaspoon salt
Sautéed Zucchini                                       1/4 teaspoon garlic powder
                                                       1/8 teaspoon freshly ground white pepper
1 lb zucchini (about 4 small zucchini or 1             2 eggs, beaten
large), sliced into 1/4 to 1/2 inch thick slices       1/4 cup flour
(if working with a large zucchini, cut in half         vegetable or peanut oil for deep frying
lengthwise first)                                      3 cups tomato sauce
1-2 Tbsp rapeseed oil or canola oil
1/2 onion, sliced                                      Cook spinach according to package
1 clove garlic, minced                                 directions. Place in a strainer and squeeze
2 Tbsp chopped fresh tarragon (or 1/2                  out all liquid with the back of a spoon. In a
teaspoon dried)                                        large bowl combine spinach, ricotta,
1/4 cup chopped fresh basil (or 1 teaspoon             Romano or Parmesan cheese,
dried)                                                 breadcrumbs, seasoning, salt, garlic
2 ounces Gruyere Swiss cheese                          powder, pepper and eggs.
(can substitute other Swiss cheese), thinly
sliced                                                 With floured hands, shape mixture into 1 1/2
Salt and pepper                                        inch ovals. In a deep fryer, heat 2 inches of
                                                       vegetable or peanut oil to 350°F.
Heat oil in a large sauté pan on fairly high
heat. (An anodized aluminum pan works                  Fry 5 or 6 ovals at a time for 3 to 4 minutes,
well for this purpose because it is stick              turning once, until lightly brown on both
resistant yet can handle high heat.)                   sides.

Coat the bottom of the pan with the oil,               Drain on paper towels. Serve accompanied
adding more if needed. When the pan is hot,            by 1/3 to 1/2 cup tomato sauce per serving.
add the zucchini and onions. Spread out
along the bottom of the pan.                           Spinach Tart (period)

Cook quickly on high heat, stirring                    2 10 oz packages frozen chopped spinach
frequently, until all zucchini pieces are a little     3/4 cup sour cream
browned at least on one side (about 2                  2 Tbsp butter, melted
minutes).                                              2 tsp sugar
                                                       1 tsp salt
Sprinkle with salt and pepper while cooking.           1/4 tsp pepper
Halfway through the cooking, add the garlic            pastry for a 9-inch two-crust pie
and the herbs. If there is any sticking to the         1-2 Tbsp granulated sugar
pan, add a little more oil.
                                                       Cook the spinach according to package
Remove the pan from the heat. Place slices             directions. Placed cooked spinach in a
of cheese over the zucchini in a single layer.         colander and allow to drain and cool. When
                                                       cool, take handfuls of spinach and gently
Cover the pan. Let sit for a few minutes, until        squeeze to remove remaining water.
the cheese is just melted. Remove the
zucchini to a serving dish. Serve                      Place in a large bowl, and blend in the next
immediately.                                           5 ingredients. Roll out half the pastry and
                                                       line a 9-inch pie pan. Spread the spinach
Spinach Cheese Fritters                                mixture evenly in the unbaked pie shell. Roll
                                                       out the remaining pastry to make the top
2 10 ounce packages frozen chopped                     crust.
spinach, thawed
3/4 cup whole milk Ricotta cheese                      Place on the spinach mixture, seal the
1/2 cup freshly grated Romano or Parmesan              edges and cut six small slits in the top crust
cheese


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
226                                         Feasting For Fun

to allow steam to escape. Sprinkle                     packed
granulated sugar evenly over the top.                  1 large Granny Smith apples peeled, cored,
                                                       chopped
Bake in a preheated 375 degree oven for 40             1/4 cup chopped nuts of your choice
minutes or until crust is golden brown. The
pie may be served either hot or cold                   Heat oven to 350 degrees F. Place squash,
                                                       cut side down, in a large baking pan or dish;
Spud And Spinach Casserole                             pour water into bottom of pan around the
                                                       squash. Bake 20 minutes. Remove from
1 Tablespoon olive oil                                 oven. Meanwhile, in a bowl, combine butter,
1 Tablespoon butter                                    lemon juice, cinnamon, brown sugar, and
2 - 3 large garlic cloves, finely chopped              chopped apples.
1 large onion, chopped
1 frozen package of spinach or fresh bunch             Divide mixture evenly among partially
fresh ground pepper                                    cooked squash and return to oven for 30
5 - 6 large potatoes                                   minutes or until tender when flesh is poked
2 cups medium cheddar cheese, shredded                 with a fork. Sprinkle with chopped nuts to
(Tex-Mex works just fine)                              serve.
3 ounces feta cheese, crumbled
1 Tablespoon paprika                                   Stuffed Baked Potatoes

Boil the potatoes and mash using milk,                 8 lg. baking potatoes
butter and salt to taste.                              4 tbsp. butter
                                                       2 cup grated sharp cheddar cheese
Preheat oven to 350 degrees.                           2 egg yolks, beaten (optional)
                                                       1/2 cup sour cream
In a large skillet heat oil and butter on              3 tbsp. finely chopped onions
medium low.                                            1 clove garlic, minced
                                                       1 tsp. salt
Add garlic and onion and sauté until soft.             Dash of cayenne pepper (optional)
Add the frozen / fresh spinach and sauté               1/4 tsp. white or black pepper
until just wilted.                                     2 tbsp. melted butter
                                                       1 tbsp. chopped parsley for garnish
Stir in lots of freshly ground pepper.                 Paprika
                                                       4 slices bacon, cooked and crumbled
Spread mashed potatoes in a lightly greased            (optional)
9 x 12 inch baking dish.
                                                       Wash potatoes; dry; rub with oil; prick skins.
Cover with sautéed spinach, cheddar                    Bake at 400 degrees for 1 hour or until
cheese, then sprinkle the feta and top with a          done.
sprinkling of paprika.
                                                       Sauté onions and garlic in butter until
Bake 20-25 minutes until hot and cheeses               tender; set aside. Cut 1/4-inch slice off top
have melted.                                           of baked potatoes and scoop out pulp,
                                                       leaving shells intact about 1/4 inch thick.
Garnish with fresh parsley chopped or sliced
green onion.                                           Mash pulp and add sautéed onions and
                                                       garlic, egg yolks mixed with sour cream and
Stuffed Acorn Squash                                   seasonings. Beat well and re-stuff potatoes.

1 large acorn squash, halved and seeded                If serving potatoes at once, brush tops with
1 cup water                                            2 tablespoons melted butter and slide under
3 tablespoons butter, melted                           broiler for moment to brown.
1/2 to 1 teaspoon lemon juice
1/2 teaspoon cinnamon                                  Sprinkle with paprika, parsley and crumbled
2 tablespoons cup brown sugar, firmly                  bacon. (The stuffed potatoes may be kept at


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                        Feasting For Fun                                        227

room temperature several hours before              Fill the zucchini shells evenly with the
serving.)                                          stuffing.

Stuffed Mushroom Caps                              Melt 1 tablespoon butter in microwave. Stir
                                                   in 1/2 cup crushed cracker crumbs or bread
mushroom tops                                      crumbs, mixing until all are coated. Sprinkle
mushroom stems                                     a layer of buttered bread crumbs on top. Top
onions                                             with parsley flakes and a sprinkling of
fresh garlic                                       paprika for color.
salt and pepper
grated cheese                                      Bake in a preheated 350F oven for 30
                                                   minutes.
Cut all of the ingredients (except for the
mushroom tops) finely. Add enough butter to
hold stuffing together.                            Pizza Zucchini Variation: Spread a thin layer
                                                   of pizza sauce on top before baking.
Press lightly back into mushroom tops and          Sprinkle top with Parmesan cheese (or
top with grated cheese. Bake at 375                shredded mozzarella) 10 minutes before
degrees for about 15 minutes or until golden       baking is finished.
brown.
                                                   Drizzle with olive oil infused with minced
Stuffed Zucchini                                   garlic, oregano, and basil before serving
                                                   (omit dill and sour cream).
4-5 small zucchini
1/2 cup bread or cracker crumbs                    Succotash
1 tablespoon melted butter
Stuffing:                                          1 teaspoon vegetable oil
1/4 stick butter                                   1 cup frozen lima beans
1 tablespoon flour or cornstarch                   1 cup fresh or frozen corn
1/4 cup sour cream                                 1 tablespoon chopped onion
1/2 teaspoon dill                                  2 cloves garlic, minced
parsley and paprika (for sprinkling)               2 tablespoons chopped scallions
salt and pepper, to taste                          1/4 teaspoon salt, or to taste
zucchini pulp                                      1/8 teaspoon paprika

Drop whole zucchini into boiling salted            Add oil to a large non-stick skillet; heat over
(about 2 tsps salt per 5-6 quart pot) water.       medium heat. Add lima beans, corn, onions,
Reduce heat and simmer for 15 minutes or           and garlic.
until tender.
                                                   Cook for about 8 to 10 minutes, stirring
Drain; cover zucchini with cold water to stop      constantly. Stir in scallions, salt and paprika.
the cooking. When cool, slice in half
lengthwise; scoop out meat from centers            Tex Mex Strata
leaving a hollow shell. Reserve zucchini pulp
and set aside.                                     1 tbsp. butter
                                                   4 to 5 green onions, chopped
Mash zucchini pulp using a potato masher           12 corn tortillas
or a fork.                                         2 cup milk
                                                   1/2 tsp. salt
                                                   1/2 cup tomato sauce, taco sauce, or
Stuffing:                                          picante sauce
In a small saucepan, melt 1/4 stick butter.
                                                   1/2 lb. pork sausage, crumbled
Blend in the cornstarch until no lumps
                                                   1/3 cup chopped sweet pepper
remain; add sour cream. Combine with dill
                                                   1 1/2 cup shredded Cheddar cheese
and salt and zucchini pulp, mixing                 4 eggs
ingredients until well blended.
                                                   1 can chopped green chilies


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
228                                       Feasting For Fun

Butter an 8 x 8 x 2 inch pan. Sauté sausage,         minutes. Gently stir in sunburst squash, and
green onion, and green pepper in large               onions.
skillet over medium heat until sausage is
browned, about 8 minutes.                            Cook, covered, on high for 4 to 6 minutes or
                                                     until nearly tender. Drain. Cool slightly.
Drain off excess fat. Arrange 4 tortillas in
bottom of prepared baking dish. Top with             On eight 10-inch skewers* alternately thread
half the sausage mixture and a third of the          the sunburst squash, potatoes, onions, and
Cheddar cheese.                                      zucchini. In a small bowl combine dressing
                                                     and the 2 teaspoons fresh or 1/2 teaspoon
Top with 4 more tortillas and remaining              dried rosemary; brush over vegetables.
sausage mixture and another third of the
Cheddar cheese. Top with the remaining               Grill kabobs on the rack of an uncovered grill
tortillas.                                           directly over medium heat for 10 to 12
                                                     minutes or until vegetables are tender and
Press tortillas down firmly to pack and even         browned, turning and brushing occasionally
out the mixture. Top with rest of cheese.            with dressing mixture. If desired, garnish
Combine milk, eggs, salt, tomato sauce, and          with additional fresh rosemary.
chilies in bowl. Pour over strata. Cover with
plastic wrap.                                        Vegetarian Stuffed Grape Leaves

Refrigerate several hours or overnight.              Generally speaking, you will find the grape
Remove from refrigerator 1 hour before               leaves preserved in brine unless you
baking.                                              happen to be lucky enough to live near a
                                                     Mediterranean market of some kind. If you
Preheat oven to 325 degrees. Remove                  do find them brined, you will have to rinse
plastic wrap.                                        them at least once in cool water.

Bake strata in 325 degree oven for 40 to 45          Depending on the brand, I have sometimes
minutes. Test center for doneness. Let stand         had to soak them a bit to get rid of the
10 minutes before serving. Garnish with              excess saltiness. Rinse them once and taste
whole, fresh hot chili peppers, if desired.          one. If you happen to be super lucky, you
                                                     will find fresh grape leaves at your market. If
This is an unusual brunch dish because of            so, take the freshest, most tender young
the Southwest flavors. May double recipe             leaves and blanch them before you use
and use a 9 x 13 inch pan.                           them.

Vegetable Kabobs                                     Blanching is when you dip something briefly
                                                     in boiling salted water. They should become
8 tiny new potatoes, quartered                       limp after a minute or two. Remove them
2 tablespoons water                                  and gently dry the leaves before use.
8 baby sunburst squash
8 tiny red onions, halved, or 2 small red            8 ounces preserved grape leaves (about 30
onions, each cut into 8 wedges                       leaves)
8 baby zucchini or 1 small zucchini, halved          1 onion, chopped fine
lengthwise and sliced                                1/2 bunch scallions, chopped fine
1/4 cup bottled oil-and-vinegar salad                1/4 cup chopped parsley
dressing                                             10 mint sprigs chopped
2 teaspoons snipped fresh rosemary or 1/2            Zest of one lemon
teaspoon dried rosemary, crushed                     1/2 teaspoon crushed dried chilies
Fresh rosemary (optional)                            1 1/2 teaspoons fennel seeds, crushed
                                                     1 cup long grain rice, uncooked
In a 2-quart microwave-safe casserole                1/2 cup olive oil
combine potatoes and water. Micro-cook,              Salt and pepper
covered, on 100% power (high) for 5
                                                     Rinse the grape leaves in cold water.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                     229

Place them in a bowl and cover with boiling          Vegetarian Quiche
water.
                                                     3 medium eggs, beaten.
Allow them to soak for ten minutes. Drain            2 cups of broccoli.
completely.                                          1 cup of shredded Swiss cheese.
                                                     1 cup of milk.
Mix the onion, scallions, parsley, lemon,            ½ cup of Bisquick.
chilies, fennel, rice, and 1 1/2 tablespoons of      ¼ cup of onion, chopped .
olive oil.                                           ¼ cup of green pepper, chopped.
                                                     Salt and freshly ground black pepper.
Combine thoroughly.                                  Cook the broccoli as directed on its
                                                     packaging. Drain. Combine all ingredients
Taste for seasoning and add salt if needed.          and place in a nine-inch pie plate. Bake at
Take a grape leaf and place it vein side up          375°F (190°C) for 45-50 minutes.
on your work surface with the bottom of the
leaf face towards you.                               Warm Spinach and Bacon Cob Loaf

If there is any stem on the leaf, trim it off.       1 (1 pound) loaf round bread
Place a heaping teaspoonful of the rice/herb         3 slices bacon, diced
mixture close to the bottom of the leaf.             1 small onion, finely chopped
Fold the bottom of the leaf over the rice            1 (4 ounce) can sliced mushrooms, drained
mixture.                                             1/2 cup chopped sun-dried tomatoes
                                                     2 (8 ounce) packages cream cheese, at
Fold the sides of the leaf over toward the           room temperature
center.                                              2 (10 ounce) packages frozen chopped
                                                     spinach, thawed and squeezed dry
Roll the leaf like a cigar.                          1 (11 ounce) can refrigerated soft bread
                                                     stick dough
Repeat for all the other leaves.
                                                     Preheat the oven to 400 degrees F (200
Place several leaves on the bottom of a              degrees C). 2. Place bacon in a large skillet
large saucepan.                                      over medium-high heat. When the bacon
                                                     starts to brown, add the onion and
Place the stuffed leaves into the saucepan           mushrooms.
in a single layer.
                                                     Cook and stir until everything is tender and
Drizzle the oil over the vegetarian stuffed          browned. Remove from heat. Transfer to a
grape leaves.                                        medium bowl. Use a wooden spoon to stir in
                                                     the sun-dried tomatoes, cream cheese and
Add 1 1/2 cups boiling water.                        spinach until well blended. Set aside. 3.
                                                     Make a well in the loaf of bread by cutting an
Cover the grape leaves with a plate to help          oval hole in the top, and pulling out the
keep them under the water.                           bread inside, leaving a 1 1/2 to 2 inch shell.

Place the cover on the pan and simmer for            This is your serving bowl. Spoon the cream
45 minutes.                                          cheese mixture into the bread. Place on a
                                                     baking tray. Cut the breadstick dough into 3
If you like, you can serve them with Cacik or        inch fingers, and place them on the baking
you can just make this quick dipping sauce           sheet also.
for them using with yogurt.
                                                     Bake for about 15 minutes in the preheated
2/3 cup yogurt                                       oven, until the breadsticks are golden, and
2 garlic cloves crushed                              the loaf is heated through. To serve, place
                                                     the loaf of bread with the dip onto the center
Mix well.                                            of a serving tray, and arrange the
                                                     breadsticks around it.


                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
230                                      Feasting For Fun

                                                    Toss the bread crumbs with the remaining 2
After all the breadsticks are gone, simply eat      tablespoons of melted butter; spread over
the bread bowl.                                     the casserole.

Yellow Squash Casserole                             Bake for 30 minutes, or until bubbly and
                                                    lightly browned.
 2 cups cooked, drained, and mashed yellow
summer squash                                       Zucchini Quiche
 1/2 cup mayonnaise
 1/2 cup chopped onion                              1 ½ lb of zucchini, grated and well drained.
 1 large egg, beaten                                4 medium eggs, beaten.
 1 teaspoon sugar                                   1 ½ cups of grated sharp cheddar cheese.
 1/2 teaspoon salt                                  1 cup of grated Swiss cheese.
 1/8 teaspoon pepper                                1 cup of chopped red onion.
 1/4 cup melted butter, divided                     ½ cup of half and half cream.
 3/4 cup shredded Cheddar cheese, divided           1 tablespoon of all-purpose flour.
 2 tablespoons butter, cut into small pieces        1 tablespoon of butter.
 2 tablespoons melted butter                        ¼ teaspoon of salt.
 1/2 cup soft bread crumbs                          Pinch of black pepper.
 salt and pepper
                                                    Squeeze excess moisture from zucchini.
Butter a 1 to 1 1/2-quart casserole. Heat           Sauté the onion in butter until wilted.
oven to 350°.
                                                    Mix the cheeses, zucchini and onion
In a bowl, blend mashed squash with                 together. Add the remaining ingredients;
mayonnaise, chopped onion, beaten egg,              mixing thoroughly.
salt, pepper, 2 tablespoons of melted butter,
and the 1/2 cup of the Cheddar cheese.              Pour into a lightly greased nine-inch pie
                                                    plate (no need for a crust).
Spoon the mixture into prepared casserole.
                                                    Bake in 350°F (175°C) oven for 30 minutes
Top the casserole with the remaining 1/4            or until a toothpick inserted in the middle
cup of shredded cheese.                             comes out clean.



                                        Sauces:
        In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing
other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and
visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning
salted. Sauces need a liquid component, but some sauces (for example, salsa or chutney) may
contain more solid elements than liquid.
        Sauces are an essential element in cuisines all over the world. Sauces may be ready
made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as
Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad
dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in
making sauces is a "saucier".




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                    231

Alfredo Sauce                                        1/4 teaspoon ground black pepper
                                                     3 large egg yolks
4 tablespoons butter                                 2 tablespoons fresh lemon juice
4 tablespoons flour                                  1/2 teaspoon salt
1 cup cream (or half and half or milk)               1/8 teaspoon hot pepper sauce
1 cup chicken broth                                  1/4 pound butter
1 cup shredded Italian cheeses (Mozzarella,
Romano, etc.)                                        Combine white wine, tarragon, vinegar,
1/2 cup Parmesano Reggiano cheese (or                shallot and pepper in a small saucepan.
plain Parmesan)                                      Bring to a boil and reduce mixture until most
3 tablespoons fresh or 1-2 tablespoons dried         of the liquid is evaporated. Place in a
parsley                                              blender along with egg yolks, lemon juice,
4-5 cloves garlic, minced                            salt and hot pepper sauce. Process for 5 to
1/2 teaspoon fresh nutmeg                            10 seconds.
1/4 cup sherry or white wine
salt and pepper                                      Meanwhile, heat butter in a small saucepan
                                                     until the temperature reaches 175°F.
Melt butter and add flour. Cook for 2-3
minutes, stirring constantly to cook flour.          Pour into running blender in a slow steady
Add cream and broth all at once and blend            stream. Keep blending for 20 to 30 seconds,
well. Add the remaining ingredients and stir         or until smooth. Strain if desired.
until cheese has melted and sauce is                 Serve immediately.
smooth.
                                                     Black Jack Barbecue Sauce
Pour over chicken, shrimp or pasta.
                                                     1 cup strong black coffee
                                                     1 cup Worcestershire sauce
Additional cheese can be added to the
topping, if desired. Bake in oven until              1 cup tomato catsup
                                                     1/2 cup cider vinegar
cheese is golden brown.
                                                     1/2 cup firmly packed brown sugar
                                                     3 tablespoons chili powder
Bar-B-Cue Sauce                                      2 teaspoons salt
                                                     2 cups chopped onions
2 tablespoons minced onions                          1/4 cup minced hot chili peppers
1 tablespoon ground coriander                        6 garlic cloves, minced
2 tablespoons honey
1 teaspoon salt                                      Combine all ingredients in a saucepan and
1/4 teaspoon pepper                                  simmer 25 minutes. Cool.
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper                          In small batches, puree mixture in a blender
3 tablespoons lemon juice                            or food processor until smooth. Store in a
1/4 cup soy sauce                                    covered container in the refrigerator.

In a bowl combine minced onions, coriander,          Brown Gravy
honey, salt, pepper, garlic powder, cayenne
pepper, lemon juice, and soy sauce.                    3 tablespoons drippings
                                                       3 tablespoons flour
Mix well. Use as a basting sauce or                    2 1/2 cup milk
marinade.                                              1/2 cup heavy cream
                                                       salt and pepper to taste
Béarnaise Sauce
                                                     Pour all drippings from skillet into a small
2 tablespoons white wine                             bowl; measure and return 3 tablespoons.
1 1/2 tablespoons chopped fresh tarragon             Stir in flour until well blended; cook over
1 tablespoon white wine vinegar                      medium heat for 2 to 3 minutes, until bubbly.
2 teaspoons chopped peeled shallot



                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
232                                       Feasting For Fun

Gradually add milk and cream; boil until             1/2 teaspoon granulated sugar
thick and smooth, stirring constantly.               1 tablespoon cornstarch
Season with salt and pepper to
taste. Serve in a hot gravy boat or bowl.            In a small saucepan, combine all ingredients
                                                     in order given and bring to a boil over
Chicken Gravy                                        medium-high heat, stirring constantly until
                                                     thickened.
  2 cups chicken stock
  3 tablespoons cornstarch                           Classic Pesto
  1 teaspoon poultry seasoning
                                                     2 tablespoons pine nuts (pignoli)
Bring chicken stock to a boil. Dissolve              2 cups lightly packed fresh basil leaves
cornstarch in a small amount of cold water           1 cup (4 ounces) freshly grated Parmesan or
and add to chicken stock. Season to taste            pecorino cheese
with poultry seasoning and cook until                1/4 cup extra virgin olive oil
thickened. Serve!                                    1 to 2 garlic cloves

Chilli Con Carne                                     Lightly toast pine nuts in a dry skillet over
                                                     medium-low heat until golden, stirring
500g Beef Mince                                      constantly. Remove from heat and cool to
2 Large Brown Onions (diced)                         room temperature.
2 Cloves Garlic (crushed)
2x 400g tin Crushed Tomatoes                         In a food processor or blender (or using a
1x 400g tin Red Kidney Beans                         mortar and pestle), combine basil, cheese,
2tbsp Hot Chilli Powder                              oil, pine nuts and garlic; whirl until pureed. If
1tbsp Ground Cumin Seeds                             made ahead, cover and refrigerate. Bring to
1tbsp Ground Coriander Seeds                         room temperature before using.
Dash of Worcestershire sauce
Dash of Tabasco Sauce                                Cocktail Sauce
Salt and Pepper to Taste
Small amount of Vegetable Oil                        1/2 cup tomato ketchup
                                                     2 tablespoons chili sauce
On a hot burner heat oil in a medium sized           1 tablespoon lemon juice
saucepan                                             1/2 teaspoon salt
                                                     1 tablespoon prepared horseradish
Add onion and garlic and cook till semi-
transparent Add Chill, Cumin and Coriander           In a medium bowl combine ketchup, chili
and cook till fragrant (this doesn't take long)      sauce, lemon juice, salt and horseradish.
Break the mince up and brown in saucepan             Mix thoroughly and refrigerate for 30
(3-5 minutes)                                        minutes at least or until serving time.

Season the lot with Tabasco and                      Dijon Glaze with Pineapple
Worcestershire
                                                     2/3 cup maple flavored syrup
Pour in the Tomatoes and Beans, then turn            1/3 cup Dijon-style mustard
the heat down and allow to simmer for 30             1/3 cup firmly-packed brown sugar
minutes                                              1 (20-ounce) can crushed pineapple w/juice
Serve with rice, cheese, sour cream, spring          1 tablespoon cornstarch
onion and whatever else takes your fancy.
                                                     In small bowl, blend syrup, mustard and
Chinese Brown Sauce                                  brown sugar. Reserve 1/4 glaze to brush
                                                     over ham during last 20 minutes of cooking
3/4 cup beef broth                                   time.
1 tablespoon plus 1 teaspoon oyster sauce*
1 teaspoon dark soy sauce                            Meanwhile, in medium saucepan, combine
                                                     remaining glaze, pineapple and cornstarch.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       233

                                                     Heat the olive oil in a pan. Sauté the garlic
Over medium-high heat, cook until mixture            and pepper in the olive oil until the garlic is
thickens and begins to boil, stirring                golden. Toss with parsley.
frequently.
                                                     Garlic Sauce
Boil for 1 minute. Serve warm with ham.
                                                     6 garlic cloves, crushed.
Drawn Butter                                         1 ½ cups of water.
                                                     ½ cup of broth.
Many artichoke & Shrimp lovers prefer                ½ cup of sugar
melted butter for their delicacies. The more         ¼ cup of soy sauce.
creative among them add just about                   3 tablespoons of cornstarch.
anything to the butter, particularly a touch of      Salt and pepper, to taste.
garlic powder, a few drops of lemon juice,
minced dried dill, parsley, whatever turns           Mix the cornstarch and the sugar together.
you on. Delicious!                                   Add the broth, soy sauce and water to make
                                                     a gravy. Stir well; then add the garlic. Heat
Easy No Cook Barbecue Sauce                          over low flame until the mixture thickens.

3/4 cup light or dark corn syrup                     Hollandaise Sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce                         3 egg yolks
1/4 cup French's brand prepared mustard              1 cup water
2 teaspoons ground ginger                            2 tablespoons lemon juice
                                                     ½ cup firm cold butter, cut into eighths
                                                     1
In bowl stir together all the above                   / 8 teaspoon paprika
ingredients.                                         dash ground red pepper

Brush on meats or poultry, turning frequently        In small saucepan, heat together egg yolks,
during last 20 minutes of grilling.                  water and lemon juice.

Cover and store in refrigerator.                     Cook over very low heat, stirring constantly,
                                                     until yolk mixture bubbles at edges.
Enchilada Sauce
                                                     Stir in butter, 1 piece at a time, until melted
2 tablespoons vegetable oil                          and sauce is thickened. Stir paprika, red
2 tablespoons all-purpose flour                      pepper and salt to taste.
2 tablespoons chili powder
1/2 teaspoon ground cumin                            Remove from heat. Serve warm. Cover and
1 (8-ounce) can tomato sauce                         chill if not used immediately.
2 cups water
1 teaspoon salt                                      Ham and Red Eye Gravy
1/4 teaspoon garlic powder
                                                     2 tablespoons margarine
Heat oil in large 2-quart saucepan; stir in          1 slice of ham, about 1/4-inch thick
flour and chili powder; cook for 1 minute.           2 tablespoons strong, brewed, black coffee
                                                     4 tablespoons water
Add remaining ingredients bring to a boil
and simmer for about 10 minutes.                     Melt margarine in skillet and fry ham until
                                                     done. Remove ham to a platter and keep
Garlic Pepper Sauce                                  warm.

2 cloves of garlic, minced.                          Add coffee and water to the fat; bring to a
2 tablespoons of olive oil.                          boil.
1 teaspoon of red pepper, crushed.
1 teaspoon of dried parsley.                         Serve gravy with the ham and grits.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
234                                     Feasting For Fun

Mint Sauce                                         1/2 cup peeled and diced apple
                                                   2 tablespoons heavy cream
1 cup plus 2 tablespoons chopped fresh             Chopped fresh parsley for garnish
mint
3/4 cup beef broth                                 Melt butter in saucepan and add flour to
1/3 cup minced shallots                            form a roux. Slowly whisk in water and Redi-
6 tablespoons red wine vinegar                     Base to form a smooth sauce.
1/4 cup granulated sugar
2 teaspoons cornstarch                             Add apples and cook over medium heat until
Salt and freshly ground pepper to taste            tender.

Combine 1 cup mint, broth, shallots, vinegar       Add applejack and cook 1 minute more.
and sugar in heavy small non-aluminum
saucepan. Stir over medium heat until sugar        Remove from heat and add the cream.
dissolves. Simmer 2 minutes. Remove from           Serve garnished with parsley.
heat. Cover and let stand 2 hours.
                                                   Old-Fashioned Giblet Gravy
Strain sauce into large glass measuring cup.
Place cornstarch in same saucepan.                 giblets from 1 turkey or chicken
                                                   4 cups cold water
Gradually whisk in sauce. Bring to simmer          4 tablespoons butter
over medium heat, stirring constantly. Stir        4 tablespoons flour
until sauce thickens slightly and turns            2 cups pan drippings or chicken broth
translucent, about 2 minutes.                      1/2 cup milk or half and half
                                                   1/2 teaspoon each salt and pepper
Remove from heat. Cool to room                     2 hard-cooked eggs, chopped
temperature. Stir in remaining 2 tablespoons
mint. Season with salt and pepper.                 Remove liver from giblets and refrigerate.
                                                   Place giblets in saucepan, cover with 4 cups
Mushroom Sauce                                     cold water and bring to a boil.

1 cup sliced mushrooms                             Reduce heat and simmer for about an hour.
3 tablespoons butter                               Now add the liver and simmer for another 30
3 tablespoons all-purpose flour                    minutes.
1 1/2 cups milk
1/2 teaspoon salt                                  Drain in a colander, allow to cool, chop and
1/8 teaspoon ground nutmeg                         set aside. Melt butter in a heavy saucepan
1/8 teaspoon pepper                                and stir in the flour. Cook and stir for 3 to 5
2 large egg yolks, beaten                          minutes, or until butter barely begins to turn
2 teaspoons lemon juice                            golden.

In a large skillet, brown sliced mushrooms in      Slowly stir in drippings or chicken broth and
butter. Add flour and blend well.                  milk or half and half. Continue cooking and
                                                   stirring until thickened. Season with salt and
Stir in milk, salt, nutmeg, and pepper; cook       pepper. Stir in hard-cooked eggs and
until thick. Slowly add beaten egg yolks and       chopped giblets and serve.
lemon juice. Cook for 2 minutes then serve
immediately over cooked vegetables.                Rancher's Steak Sauce

Normandy Sauce                                     2 tablespoons vegetable oil
                                                   1 medium onion, finely chopped
3 tablespoons butter                               1 celery rib, finely chopped
3 tablespoons all-purpose flour                    2 teaspoons anise seeds, crushed
2 cups water                                       1 teaspoon celery seeds
2 teaspoons Ham Redi-Base                          1 tablespoon dry mustard
4 tablespoon applejack                             1 cup ketchup


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     235

1 cup bottled chili sauce                           Add flour, stirring until blended and bubbling.
1/4 cup apple cider or juice                        Gradually add 1 1/2 cups milk; continue
3 tablespoons cider vinegar                         stirring and cooking until thickened and
2 tablespoons Worcestershire sauce                  bubbly. Add the crumbled sausage. If too
2 tablespoons soy sauce                             thick, add a little more milk. Taste and add
1 tablespoon honey                                  salt and pepper. Stir in a dash of cayenne
2 tablespoons dark brown sugar, packed              pepper, if desired.

In a medium saucepan, heat oil and cook             Spaghetti Sauce
onion and celery over medium heat until
softened, about 5 minutes.                          2 lbs. hamburger
                                                    1 lb. bacon
Add anise seeds and cook, stirring, for 1           1 onion (medium)
minute. Add celery seeds and cook, stirring,        4 cans reg size tomato soup
for 30 seconds. Stir in the mustard until           1 can contadina tomato paste w/ italian
dissolved; stir in remaining ingredients.           seasonings
Bring to a boil; reduce heat to medium-low          dash worcestershire sauce
and simmer uncovered until slightly                 dash white vinegar
thickened, 15 to 20 minutes.
                                                    Cut bacon into bite size pieces. Chop up
Savory Grilled Chicken                              onion. Fry onion and bacon together until
                                                    onion is tender and bacon is cooked
1/2 cup distilled vinegar                           thoroughly. Drain.
1/2 cup lemon juice
1/2 cup corn oil                                    Brown hamburger. Drain.
1 tablespoon salt
1/4 teaspoon ground black pepper
                                                    Mix all remaining ingredients together with
1 1/2 tablespoons dry mustard                       onion/bacon mixture and hamburger.
                                                    Serve with angel hair pasta, garlic-cheese
Preheat grill. In a bowl, mix all ingredients
                                                    bread and salad.
together. Pour mixed ingredients into a small
saucepan. Over medium heat, bring sauce             Tarragon Sauce
to a boil, stirring frequently.
                                                    1/2 cup butter
Remove saucepan from heat. While the
                                                    1 teaspoon lemon juice
chicken is grilling, use a pastry brush to
                                                    1 teaspoon tarragon
apply sauce onto each piece of chicken.
                                                    1 tablespoon white wine vinegar
                                                    1 teaspoon white wine
Southern Sausage Gravy
                                                    1 tablespoon chopped green onion
                                                    In a saucepan, combine butter, lemon juice,
8 ounces breakfast sausage                          tarragon, vinegar, and white wine. Bring to a
2 tablespoons shortening or lard                    boil, remove from the heat, and cool. Stir in
3 tablespoons flour                                 chopped green onions.
1 1/2 to 1 3/4 cups milk
salt and pepper, to taste                           Teriyaki Sauce
dash cayenne pepper, optional

Cook sausage in a medium skillet over               2 tablespoons cornstarch
medium-low heat, stirring and                       1/3 cup soy sauce
breaking up with a spatula.                         1/4 cup granulated sugar
                                                    1 garlic clove, minced
With a slotted spoon, removed the browned           2 teaspoons minced fresh ginger
crumbled sausage to a paper towel-lined             1/4 cup dry white wine (optional)
plate. Add 2 tablespoons                            2 cups beef broth (or 2 1/4 if not using wine)
shortening, vegetable oil, or lard to the
drippings in the skillet.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
236                                        Feasting For Fun

In a small saucepan, stir together                    Cover, lower heat and simmer for 1 hour.
cornstarch, soy sauce, sugar, garlic and              Strain broth, discarding vegetables and
ginger. Stir in wine, if desired, and broth.          spices and reserving neck and giblets.
Cook over medium heat, stirring, until                When cool enough to handle, remove meat
thickened.                                            from neck; mince giblets and neck meat and
                                                      set aside.
Tomato Gravy
                                                      Pour off all but 6 tablespoons of fat from the
2 tablespoons olive oil                               drippings in your turkey pan. Place roasting
2 cloves garlic, minced                               pan over low heat and stir in flour. Cook until
4 green onions, finely chopped (white part            thickened and bubbling, whisking constantly.
only)                                                 Add reserved broth, stirring well. Season
3 large ripe tomatoes, peeled, seeded, finely         with salt and pepper. Add neck meat and
chopped                                               giblets just before serving.
 1/2 cup whipping cream
 1/4 teaspoon salt                                    White Sauce
 1/4 teaspoon ground red pepper
 1/2 teaspoon dried thyme                             1/3 cup butter or margarine
                                                      1/3 cup all-purpose flour
Heat oil in a skillet over medium heat until          1/2 teaspoon salt
hot; add garlic and green onions. Cook 5              1/4 teaspoon ground white or black pepper
minutes, stirring constantly. Add chopped             1 (12-ounce) can Evaporated Milk
tomato; reduce heat and simmer 2 to 3                 3/4 cup water
minutes, stirring constantly. Stir in whipping
cream and remaining ingredients; simmer,              Melt butter in small saucepan. Stir in flour,
stirring constantly, until slightly thickened.        salt and pepper. Gradually add evaporated
Serve over chicken, fish,                             milk and water. Cook over medium heat,
or pasta.                                             stirring constantly, until mixture comes just
                                                      to a boil.
Turkey Gravy
                                                      Herb Sauce: Prepare 1 cup White Sauce,
1 pound turkey neck and giblets                       adding 1 clove finely chopped garlic to
2 cups white wine                                     butter. Add 1/4 teaspoon dried oregano,
1 onion, quartered                                    basil or sage to flour mixture. Proceed as
1 carrot, scrubbed and cut into large chunks          above. Makes 1 cup.
1 large parsley sprig
4 black peppercorns                                   Cheese Sauce: Prepare 1 cup White Sauce,
2 whole cloves                                        decreasing butter and all-purpose flour to 1
5 tablespoons all-purpose flour                       tablespoon each and the water to 1/3 cup.
1/4 teaspoon salt                                     Eliminate the salt. Proceed as above. Stir in
1/8 teaspoon ground black pepper                      1 cup (4 oz.) shredded or cubed processed
                                                      cheese product until melted. Makes about 1
Make the following neck and giblet broth              1/2 cups.
while your turkey is in its last 90 minutes of
roasting in the oven.                                 Cheddar Cheese Sauce: Prepare 1 cup
                                                      White Sauce, decreasing butter and all-
Place neck and giblets in a large saucepan            purpose flour to 1 tablespoon each and the
and cover with water. Bring to a boil over            water to 1/3 cup. Proceed as above. Stir in 1
high heat. Stir in white wine, onion, carrot,         cup (4 oz.) shredded cheddar cheese until
parsley, peppercorns and cloves. Simmer               melted. Makes about 1 1/2 cups.
for one minute; skim residue that comes to
surface.




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                           237




                                             Dips:
         A dip or dipping sauce is a common condiment for many types of food. Dips are used to
add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood,
cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces,
instead of applying the sauce to the food, the food is typically put into, or dipped, into the dipping
sauce (hence the name). Dips are commonly used for finger foods and other easily held foods.
Thick dips based on sour cream, creme fraiche, yogurt, mayonnaise, soft cheese or beans are a
staple of American hors d'oeuvres and are thinner than spreads which can be thinned to make
dips.

Anchovy and Garlic Dip                                  Move the dip into to its serving dish and
                                                        sprinkle the cumin over top.
2 garlic cloves, cut in half.
4 oz of anchovy fillets.                                Caribbean Kiwifruit Salsa
½ cup of butter, softened.                              2 cups pineapple chunks, drained and
1 tablespoon of olive oil.                              chopped
Snipped parsley.                                        2 yellow or red bell peppers, seeded and
Breadsticks.                                            chopped
                                                        3 kiwifruit, peeled and chopped
Drain the anchovies. In a blender, mix the              1 small red onion, finely chopped
anchovies, garlic, butter and olive oil.                1/4 cup fresh cilantro, finely chopped
Garnish with parsley. Serve with                        Juice of one lime
breadsticks.                                            Dash of cayenne pepper

Asian Dipping Sauce                                     Combine all ingredients in a bowl, toss
                                                        thoroughly and serve with fish or chicken.
3 tablespoons (3 splashes) rice wine vinegar
1/4 cup tamari sauce*                                   Casanova's Dip
1 teaspoon packed brown sugar
1 green onion, sliced finely on the diagonal            1 tablespoon prepared horseradish
1 teaspoon toasted sesame oil                           1½ tablespoons chopped chives
Combine all ingredients in a medium bowl                ½ teaspoon salt
and transfer to a serving dish.                         ½ cup mayonnaise
Avocado Dip                                             ½ cup sour cream
1 large ripe avocado.                                   chopped chives, garnish.
1 clove of garlic, peeled and chopped.                  In a bowl, combine sour cream,
1 green chili, chopped.                                 mayonnaise, chives, horseradish and salt;
2 ½ oz of unflavored fromage frais.                     chill. Garnish with additional chives. Serve
3 tablespoons of fresh coriander leaves.                with steamed artichoke(s).
1 tablespoon of lemon juice.
½ teaspoon of salt.                                     Creamy Thai Dip
¼ teaspoon of ground cumin.
                                                        ¼ cup creamy peanut butter
Slice the avocado into two lengthways and               ¼ cup firmly packed brown sugar
remove the stone. Scoop out the flesh and               2 Tbsp cider vinegar
put into a food processor with all other                2 Tbsp soy sauce
ingredients except the cumin. Blend well.               tsp sesame oil
                                                        1/8 ground ginger



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
238                                       Feasting For Fun

Combine all ingredients; mix well. Makes ¾           Combine the cucumber, fennel, avocado,
cup.                                                 red onion, banana peppers, cilantro, honey,
                                                     lemon juice, salt, and pepper in a bowl.
Dill Dip                                             Allow mixture to sit 20 minutes before
                                                     serving.
1 cup plain yogurt
¼ cup reduced calorie mayonnaise                     Honey Mustard Dip
2 tablespoons minced green onion
3 teaspoons chopped capers                           ¼ cup prepared mustard
¾ teaspoon dried dill weed                           2 tablespoons cider vinegar
                                                     2 tablespoons soy sauce
Combine all ingredients well.                        2 tablespoons honey
                                                     Combine all ingredients; mix well.
Eggplant Dip                                         Makes about 3/4 cup.
                                                     Mango Salsa
1 eggplant, cooked                                   2 to 3 ripe mangoes, chopped
1/3 cup extra virgin olive oil                       1 jalapeno chile, seeded and minced
1 onion, diced                                       1/4 cup minced red onion
3 tablespoons tomato paste                           4 tablespoons chopped fresh cilantro
3 cloves garlic, minced                              2 tablespoons cider vinegar
1 tablespoon freshly squeezed lemon juice            Salt, to taste

Preheat oven to 350°F.                               Stir together all ingredients in medium bowl
                                                     until well blended. Cover and refrigerate until
Place eggplant on a sheet of foil brushed            ready to serve. Serve cold or at room
with a little olive oil in a baking dish.            temperature.

Bake until the eggplant is soft.                     Satay Dip:

In a skillet, heat olive oil and sauté onions        1 tablespoon good olive oil
until translucent.                                   1 tablespoon dark sesame oil
                                                     2/3 cup small-diced red onion (1 small
Scoop out the eggplant meat and add to               onion)
skillet with remaining ingredients. Simmer           1 1/2 teaspoons minced garlic (2 cloves)
over low heat for about 20 minutes.                  1 1/2 teaspoons minced fresh ginger root
                                                     1/4 teaspoon crushed red pepper flakes
Allow to cool 10 minutes, then puree in a            2 tablespoons good red wine vinegar
blender or food processor.                           1/4 cup light brown sugar, packed
                                                     2 tablespoons soy sauce
Season to taste with salt, pepper, and lemon         1/2 cup smooth peanut butter
juice. Serve at room temperature.                    1/4 cup ketchup
                                                     2 tablespoons dry sherry
Fennel Cucumber Salsa                                1 1/2 teaspoons freshly squeezed lime juice

1 English cucumber, diced                            Cook the olive oil, sesame oil, red onion,
1 large fennel bulb, diced                           garlic, ginger root, and red pepper flakes in
1 avocado - peeled, pitted, and diced                a small, heavy-bottomed pot on medium
1/2 red onion, chopped                               heat until the onion is transparent, 10 to 15
1/2 cup pickled banana peppers, diced                minutes.
1 bunch cilantro, chopped
2 tablespoons honey                                  Whisk in the vinegar, brown sugar, soy
3 tablespoons fresh lemon juice                      sauce, peanut butter, ketchup, sherry, and
salt and pepper to taste                             lime juice; cook for 1 more minute.

                                                     Cool and use as a dip for Grilled Lemon
                                                     Chicken skewers.


                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                          Feasting For Fun                                       239

                                                     microwave dish. Top with Monterey Jack
"Ship's Ahoy!" Dip                                   Cheese and melt.

1 can (6-1/2 ounces) minced clams                    Spinach Artichoke 3 Cheese
2 tablespoons reserved clam juice
3 ounces cream cheese softened                       2 1/2 cups fresh baby spinach, shredded
1 teaspoon lemon juice                               1 teaspoon butter or olive oil
¼ teaspoon garlic salt                               3 cloves garlic, minced
                                                     1 cup ricotta cheese
Drain clams, reserving 2 tablespoons clam            1 pkg. cream cheese
juice.                                               1 1/2 cups chopped artichoke hearts
                                                     1 cup shredded provolone cheese
Blend cream cheese with lemon juice and              1 roasted red pepper (garnish)
garlic salt. Stir in clams and reserved clam         salt and pepper, to taste
juice.                                               paprika (optional)
                                                     lemon juice or lemon pepper (optional)
Refrigerate until ready to serve. Makes
about 3/4 cup.                                       In a skillet, sauté minced garlic 3-4 minutes
                                                     over medium heat. Do not brown. Add
Southwest Salsa                                      washed shreds of baby spinach and sauté
                                                     only until wilted but still a bright green (about
1 cup whole kernel corn                              2 minutes) stirring to cook evenly.
1 small red onion, chopped
1/4 cup chopped fresh cilantro                       Remove pan from heat and stir in ricotta
Juice of two limes                                   cheese and cream cheese, mixing well. Add
1 tablespoon olive oil                               artichoke hearts. Use artichoke hearts from
1 medium avocado, cut into bite-sized                a jar, drained well, or frozen if available; if
pieces                                               using fresh artichoke hearts, steam until
1 large clove garlic, finely minced                  tender before using. Stir in salt and pepper
1 (16-ounce) can black beans, drained and            to taste.
rinsed
Salt and freshly ground black pepper to              Spread mixture in a shallow baking dish and
taste                                                sprinkle with a thin layer of shredded
                                                     provolone cheese. Garnish with a light
Mix all ingredients together. Cover and let          sprinkling of paprika across the center for
stand at room temperature for 30 minutes             decoration.
before serving.
                                                     Set baking dish on the center shelf of the
Spinach Artichoke Dip                                oven and set oven to broil.

1 pkg. frozen spinach thawed                         Bake until cheese has melted and top is
1 jar marinated artichokes, chopped                  bubbly with lightly browned edges. Remove
8 oz. Philly cream cheese                            and allow to cool. Garnish center with a
8 oz. sour cream                                     roasted red pepper cut into slices to
3/4 cup shredded Parmesan cheese                     resemble a flower for contrast.
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped                             Variation: Sprinkle with lemon pepper and/or
1 stick butter                                       lemon juice before adding the layer of
                                                     cheese for an extra zesty flavor.
Sauté onions in butter, adding ingredients
while mixing and blending well after each            Sweet and Sour Sauce
addition. Add ingredients in this order:
Spinach, Cream Cheese, Sour Cream,                   4 tablespoons brown sugar
Parmesan Cheese, Artichoke Hearts                    1 tablespoon ketchup
Remove from heat and put in crocks or                1 teaspoon soy sauce
                                                     2 teaspoons cornstarch mixed with


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
240                                        Feasting For Fun

4 teaspoons water                                       1 teaspoon (or more) of bacon fat (or 1 strip
                                                        of bacon, cooked and minced) optional
Preparation: Mix the vinegar, brown sugar,              1/4 to 1/2 teaspoon ground cumin
ketchup, and soy sauce together and bring               Salt
to a boil in a small pot. Mix together the              1 cup shredded cheddar or Monterey Jack
cornstarch and water, add to the other                  cheese
ingredients and stir to thicken. (If desired,           1 avocado, peeled and chopped
you can add 1 green pepper, cut into                    1 hot house tomato, cut in half horizontally,
chunks, and pineapple chunks as desired                 seeds and juice gently squeezed out and
after adding the cornstarch. For a thicker              discarded, chopped
sauce, increase the cornstarch to 4                     1/3 cup of sour cream, or if you can get it
teaspoons while keeping the water                       Crema Mexicana (Mexican sour cream)
constant.)                                              1/2 small can of sliced ripe black olives

Ranch Dip Mix                                           Heat the refried beans in a medium sauté
                                                        pan or cast iron skillet. Stir in enough water
1/4 cup garlic powder                                   to get a creamy, easily dip-able consistency,
1/4 cup onion powder                                    about 1/4 of a cup.
2 tablespoons sugar
2 teaspoons salt                                        The taste of refried beans is greatly
2 teaspoons Seasoned Salt                               enhanced by bacon fat; we'll add a teaspoon
1/2 teaspoon lemon juice                                to canned beans or a tablespoon or more to
1 (1/2 ounce) jar parsley (crushed fine)                taste if we are making the beans from
                                                        scratch.
Mix all ingredients and place in air tight jar.
Stir one teaspoon of dressing/dip mix into 8            If you don't have bacon fat, you can cook up
ounces of sour cream at a time to taste.                a strip of bacon, chop it up fine and add that
                                                        to the beans. If you are trying to avoid pork,
This may also be added to one cup                       note that most canned refried beans are
mayonnaise to make dressing.                            made with added lard, so check the
                                                        ingredients.
Layered Bean Dip
                                                        You can use olive oil instead, to help the
2 cups of refried beans, either from one 15-            consistency of the beans. layer into serving
ounce can or homemade
dish...


                                         Deserts:
        Dessert is a course that typically comes at the end of a meal, usually consisting of sweet
food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the
French language as dessert and this from Old French desservir, "to clear the table" and "to
serve." Common desserts include cakes, cookies, fruits, pastries, ice cream, and candies. The
word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while
sweet, pudding or afters would be more typical terms in the UK and some other Commonwealth
countries, including India. According to Debrett's, pudding is the proper term, dessert is only to be
used if the course consists of fruit, and sweet is colloquial.
        Although the custom of eating fruits and nuts after a meal may be very old, dessert as a
standard part of a Western meal is a relatively recent development. Before the rise of the middle




                      Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                           Feasting For Fun                                       241

class in the 19th-century, and the mechanization of the sugar industry, sweets were a privilege of
the aristocracy, or a rare holiday treat. As sugar became cheaper and more readily available, the
development and popularity of desserts spread accordingly.
           Some have a separate final sweet course but mix sweet and savory dishes throughout
the meal as in Chinese cuisine, or reserve elaborate dessert concoctions for special occasions.
Often, the dessert is seen as a separate meal or snack rather than a course, and may be eaten
apart from the meal (usually in less formal settings). Some restaurants specialize in dessert.

Apple Butter                                          onto a lightly floured surface, knead it
                                                      together, then divide in half.
1half cup sugar
1 half cup water                                      Flatten each half into a disk, wrap in saran
2 cups desired sliced skinned apples                  wrap and chill for at least half an hour. Roll
                                                      out one of the disks on a lightly floured
In a medium saucepan over medium-high                 surface until you have a circle that's about
heat, bring the sugar and water to a boil to          12 inches in diameter.
make simple syrup.
                                                      Put the circle in a 9" pie plate, trimming any
Add your apples and cook over medium-low              extra dough from the edges with a sharp
heat until the desired thickness, 30 minutes          knife (parents only). Return it to the
to 1 hour.                                            refrigerator until you are ready to make the
                                                      pie.
Use immediately or refrigerate for up to
three days.                                           Heat oven to 425 degrees.

Apple Pie                                             Peel, core and slice the apples. Mix sugar,
                                                      flour, nutmeg, cinnamon, and salt in large
Crust:                                                bowl. Stir in apples.
2 1/2 cups white flour
2 tbsp. sugar                                         Pour into pastry-lined pie dish. Dot with
1/4 tsp. salt                                         margarine.
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening                     Cover with top crust and seal the edges.
8 tbsp. ice water                                     Roll out the second ball of dough and cover
                                                      top.
Filling:
                                                      Cut two small slits in the top. Use a fork or
1/3 to 2/3 cup sugar                                  your fingers to pinch the edges together.
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg                            Bake 40 to 50 minutes or until crust is brown
1/2 teaspoon ground cinnamon                          and juice begins to bubble through slits in
Pinch of salt                                         crust.
8 medium sized apples (a medium apple =
about 1 cup)                                          Apple Strudel
2 tablespoons margarine
                                                      2/3 cup milk, scalded
Measure the flour, sugar and salt together.           1/2 cup sugar
Stir to combine. Add the chilled butter pieces        1 1/4 teaspoons salt
and shortening to the bowl. Cut them in with          6 tablespoons butter, melted
a pastry cutter or knife. Add the ice water.          2/3 cup water, lukewarm
Mix until the dough holds together (add a bit         2 tablespoons sugar
more water, if necessary). Turn the dough             2 packages active dry yeast



                       Recipes Compiled by Dame Katrin Kött Karlsdöttir
242                                      Feasting For Fun

3 eggs                                              Bake in a preheated 350 degrees F. oven
6 cups flour                                        until lightly golden, about 35 minutes.
Filling:                                            Puncture bubbles.
9 apples, peeled and sliced
1 1/2 cups cream                                    Baked Apple On The Grill
1 1/2 cups sugar
butter                                              4 tart apples (such as Granny Smith)
cinnamon                                            4 tablespoons packed brown sugar
                                                    4 teaspoons butter
Scald milk in a saucepan. Add butter.               1/2 tablespoon Cinnamon Red Hots (hard,
Dissolve yeast in lukewarm water; add sugar         red, cinnamon-flavored candies)
and set aside to proof, about 10 minutes.
When milk and butter mixture is between             Peel and core apples, while leaving apples
100 and 110 degrees F. (warm to the touch),         whole.
stir in the yeast mixture.
                                                    Cream the butter and sugar, and fold in Red
Using a whisk, beat the eggs well and stir in       Hots. Portion the mixture evenly into the
to combine. Gradually add in 3 cups of              hollow core of the apples. Wrap each apple
flour, beating until smooth with electric           individually in foil, and place on the grill, or
mixer. Stir in remaining flour, or enough to        right in the hot coals of a campfire until
make a soft dough (about 3 cups).                   done.

Place in a greased bowl, turning once to            Baking time varies with the variety of the
cover with oil. Cover and let rise until            apple but is usually takes about15 minutes.
doubled in bulk, about 1-2 hours. Turn out          Apple may be tested for doneness by poking
onto lightly floured board and divide into          it with a fork.
three pieces.
                                                    Bagel Smiles
Roll out each piece and stretch with hands
to fit into a 11x11x3 inch pan. Press edges         Whole wheat bagels
tightly against pan so that it doesn't spring       1/4 cup ranch dressing
back. If dough is too elastic, place on             1/4 cup whipped cream cheese
counter, cover with a bowl so that it doesn't
dry out and allow to rest for 30 minutes.           Face Decoration Ideas:
                                                    American cheese slices
This will relax the gluten and the dough will       Asparagus spears
become more manageable.                             Shredded cheddar cheese
                                                    Shredded carrots
Peel and core apples and slice thinly.              Red bell peppers
Arrange the apples lengthwise in rows               Raisins
across the strudel dough.                           Broccoli florets
                                                    Canned beans (black, garbanzo, pinto)
Cover loosely with plastic wrap and allow to        Grape tomatoes
rise in a warm, draft-free place until doubled
in bulk. Remove wrap. Into each of the three        Split bagels in half; lightly toast.
pans, pour 1/2 cup cream.                           Mix ranch dressing and cream cheese in
                                                    small bowl; spread even amounts of mixture
Cover apples in each pan with a mixture of          over each bagel half.
1/2 cup sugar and sprinkle liberally with
cinnamon. Starting with the long end, roll up       Use imagination to assemble faces.
jell-roll style into a log.                         Example: cut American cheese into shape of
                                                    a hat, bell pepper strips for a scarf, raisins
Form log into a horse-shoe or U-shape.              for eyes, shredded carrots or broccoli florets
Brush top with milk or cream and sprinkle           for hair.
with sugar.




                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
                                         Feasting For Fun                                     243

Banana Cream Pie                                    In a medium mixing bowl, combine oats,
                                                    flour, baking powder and baking soda. Mix
3/4 cup sugar.                                      well. Add bananas, sugar, vanilla and
1/3 cup all purpose flour or 3 tbsp                 banana extract; stir until blended.
cornstarch.
1/4 tsp salt.                                       Drop batter by rounded teaspoonfuls onto a
2 cups milk.                                        nonstick baking sheet. Bake 8 to 10
3 egg yolks, slightly beaten.                       minutes, until bottoms of cookies are lightly
2 tbsp butter.                                      browned. Remove cookies to a wire rack to
1 tsp vanilla.                                      cool.
One 9-inch baked pastry shell.
1 1/4 cups of whole milk or half-and-half.          Banana Pudding
Pinch salt.
Pinch pepper.                                       1 (9-inch) biscuit crumb crust.
2 tablespoons butter.                               1 (4 serving size) package chocolate or
2 teaspoons maple syrup.                            vanilla instant pudding, along with milk as
1 teaspoon cinnamon.                                package directs.
1/4 teaspoon ground cloves.                         3 or 4 bananas, thinly sliced.
1/2 teaspoon ground nutmeg.                         Whipped topping or whipped cream.
1/4 teaspoon ground ginger.                         Shaved chocolate for garnish.
9 inch pie pan filled with your favorite            Prepare pudding following package
crust.                                              directions.

Combine sugar, cornstarch, and salt in a            Spread into the biscuit crust.
saucepan. Add milk gradually. Cook, stirring
constantly, over medium heat till bubbly.           Top with slices of banana.
Cook and stir an additional 2 minutes and
remove from burner.                                 Chill. Spread whipped cream over the top.

Stir small amount of hot mixture into egg           Garnish with shaved chocolate.
yolks, immediately add egg yolk mixture to
hot mixture and cook for 2 minutes, stirring        Banana Smoothie
constantly.
                                                    2 bananas
Remove from heat. Add butter and vanilla            1 c. plain yogurt
and stir until smooth.                              1 c. orange juice
                                                    4 tsp. honey
Slice 3-4 bananas into the cooled baked             Put all ingredients together in a blender or
pastry shell. Top with pudding mixture and          food processor. Blend until smooth. Pour
spread meringue (if desired) on top of the          into glasses (pour over ice or refrigerate for
pie. Bake at 350 degrees for 12-15 minutes.         1/2 hour for a cold smoothie). Makes 2
Cool.                                               glasses. A delicious, easy summer cooler for
                                                    children to make and enjoy.
Banana-Oat Drop Cookies
                                                    Basic Divinity
1 cup rolled oats
3/4 cup all-purpose flour                           2 cups granulated sugar
1 teaspoon baking powder                            1/2 cup light corn syrup
1 teaspoon baking soda                              1/2 cup ice water
2 medium bananas, mashed                            2 large egg whites
1/4 cup granulated sugar                            1 cup finely chopped nuts
2 teaspoons vanilla extract                         1 teaspoon vanilla extract
2 teaspoons banana extract
                                                    Combine sugar, syrup and water in a heavy
Preheat oven to 375°F.                              saucepan. Heat on low, stirring constantly
                                                    until sugar is dissolved.


                     Recipes Compiled by Dame Katrin Kött Karlsdöttir
244                                        Feasting For Fun

Raise heat and bring to a boil, cooking until         1 teaspoon baking powder
it reaches the firm-ball stage (see note).            1 teaspoon baking soda
Remove from heat.
                                                      Preheat oven to 350*F (175*C). Grease a 13
In a large mixing bowl, beat egg whites with          x 9 x 2-inch baking pan; set aside.
an electric mixer until stiff but not dry. Slowly
add syrup to egg whites in a slow, steady             Combine the first 6 ingredients until crumbly.
stream, beating at low speed.                         Reserve 1 cup of crumb mixture and set
                                                      aside for topping.
When all syrup is mixed in, beat at high
speed until candy holds its shape when the            To the remaining crumb mixture add the rest
beaters are pulled away from the bowl,                of the ingredients from the buttermilk to the
about 20 minutes.                                     baking soda and stir by hand to combine.
                                                      Mixture will be slightly lumpy.
Fold in nuts and vanilla. Drop by spoonfuls           Pour into prepared baking pan. Top with the
onto a wax paper-lined baking sheet and let           reserved 1 cup crumb mixture and bake for
stand until firm.                                     25 or 30 minutes or until tested done when
                                                      wooden pick inserted in center comes out
Wrapped airtight, Divinity will last one to two       clean. Serve warm.
weeks.
                                                      Bonbon Cookies
Basic Honey Taffy
                                                      3/4 cup granulated sugar
1 cup honey                                           1/2 cup butter, softened
                                                      1 tablespoon vanilla extract
In saucepan, cook honey, stirring constantly,         1 1/2 cups all-purpose flour
to soft crack stage 285*F (140*C) or until            1/8 teaspoon salt
mixture separates into hard but not brittle           1 cup maraschino cherries, drained
threads.                                              Preheat oven to 350°F.
                                                      Beat sugar, butter and vanilla until light and
Pour mixture onto a buttered marble slab or           fluffy in a large bowl.
similar surface. As soon as outside edges             Stir in flour and salt; mix well.
cool enough to touch, fold to center and              Wrap about 1 tablespoon of dough around a
make long roll.                                       maraschino cherry.
                                                      Place on un-greased cookie sheet; bake for
Start stretching or pulling while hot. Pull until     12-15 minutes.
honey becomes light and porous and small              Transfer cookies to a wire rack; let cool.
strings develop.                                      Butterfinger Caramel Apples
                                                      6 wooden craft sticks
Cut into short pieces and wrap individually in        6 tart apples, washed, dried and stems
waxed paper or plastic wrap. Store in sealed          removed
container for at least 2 days to soften.              1 package (14 ounces) caramels
                                                      2 tablespoons water
Best Coffee Cake                                      2 (2.1 ounces each) Butterfinger candy bars,
                                                      chopped
1 cup granulated sugar
1 cup brown sugar, packed                             Line tray or baking sheet with wax paper.
1 cup butter or margarine                             Insert 1 wooden craft stick into stem end of
3 cups all-purpose flour                              each apple.
1/2 cup chopped nuts
1 1/2 teaspoons ground cinnamon                       Microwave caramels and water in large,
1 cup buttermilk                                      microwave-safe bowl on HIGH (100%)
2 large eggs                                          power for 2 minutes; stir. Microwave at
1 teaspoon vanilla extract                            additional 10 to 20-s