This is the first cookbook, part one. I'll get it all formatted later.
MAYABOO�S
ANTIJITOS (AN-TEE-HEE-TOS)
The holy grail of passed-down recipes. This appetizer was invented in my hometown (Guelph, Ontario) and is always a huge hit with everyone.
You�ll need:
6 flour tortillas
1 small tub cream cheese
1 tbsp. chopped hot peppers
1 tbsp. chopped black olives (opt.)
butter/margarine
Mix the cream cheese with the hot peppers and the black olives. Spread the mixture thinly to cover one of the tortillas. Place another tortilla on top, and spread the cream cheese mixture on top of this one, too. Roll up the two tortillas, then slice the roll into 1-inch segments. Repeat with other 4 tortillas (you need 2 stacked tortillas per roll) Place rolls on a greased baking sheet, and brush with melted butter. Broil for about 5 minutes; they should turn golden brown and crispy. Serve with bowls of sour cream and/or salsa for dipping - delicious, and so quick and easy.
FREDIEKAT�S
APRICOT PRESERVES CHEESE SPREAD
You�ll need:
1 pkg. shredded cheddar cheese
2 tbsp. chopped parsley
1 c. mayonnaise
� c. pecans
4 green onions
� -� c. crushed pineapple
8 oz. cream cheese
Jar of apricot preserves
Mix all but the apricot preserves together in bowl. Once it is mixed, add the preserves to the top. Serve with crackers.
OLGA�S
ARTICHOKE DIP
You�ll need:
1 pkg. frozen, chopped spinach (thawed and well drained)
1 can artichoke hearts
1 can cream of onion soup
1 large pkg. shredded provolone and/or mozzarella cheese
1 cup sour cream
Mix ingredients together and bake @ 350� for 30 minutes. Serve with tortilla chips
Note: fat-free ingredients can be substituted for sour cream and cheese and recipe still tastes excellent!
LE�S
ARTICHOKE DIP
You�ll need:
2 cans artichoke hearts
1 c. mayo
1 c. mozzarella
� c. parmesan cheese
garlic - to taste
red pepper flakes - to add spice
Blend all in food processor. Proportions are just a guide. Use more or less of anything based on your taste preference. (Any cheese is good in it.) Bake @ 350� until bubbly and slightly brown, 25-30 minutes; microwave on high for 5-10 minutes.
SUGARCOOKIE�S
CHEESY ARTICHOKE SPINACH DIP
I�d guard this with my life . . . but it�s too damn good. (And not good for you . . .)
You�ll need:
1 10-oz. Pkg. frozen spinach, thawed
1 14-oz. can artichoke hearts, drained and chopped
1 c. mayonnaise
1 c. sour cream
1 8-oz. Pkg. cream cheese
1 envelope ranch dressing mix
2 tsp. each dried basil, tarragon, and parsley
Mix all these ingredients and chill for an hour. Then, stir in 1/2 cup pesto, garlic jack cheese, shredded (use pepper jack if you can�t find it), and 1/2 cup shredded sharp cheddar. Dump mixture into a casserole dish. Cover and bake @ 375� for 1/2 hour. Remove cover, top with 3/4 cup mozzarella (or that 6 cheese-pizza style stuff...yummmm); Snipped, fresh parsley
Bake @ 425� until cheese is golden brown and bubbly. Cool for 15 minutes. Serve with chunks of fresh sourdough bread.
PAMELA�S
CRAB STUFFED MUSHROOMS
You�ll need:
20 large Mushrooms
2 eggs, beaten
Italian dressing
� c. mayonnaise
8-oz. can of crabmeat
� c onion, minced
� c fresh bread crumbs
1 tsp. lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, � c. of bread crumbs, eggs, mayonnaise, onion, and lemon juice. Fill mushrooms. Top with remaining bread crumbs; bake @ 375� for 15 minutes. Yields 20 appetizers or 4 main course servings.
FOXY�S
COLD PIZZA APPETIZER DIP
You�ll need:
8 oz. cream cheese (softened)
� c. sour cream
� c. mayonnaise
1-2 cans shrimp/crab/lobster (optional)
1 c. seafood cocktail
2 c. mozzarella (shredded)
1 green pepper (chopped)
1 tomato (chopped)
1 red pepper (chopped)
Get out your beaters, kiddies, and blend together the first three ingredients. (Make sure, first, that your cream cheese is nice and smooshy or you�ll end up with clumpy cold pizza �crust,� which is just so unappealing.) When they�re ready to go, spread the mixture on either a pizza pan or in a nice dish (so sue me, I don�t have a pizza pan). Now grab your seafood sauce and spread it over like a pizza sauce. This isn�t so hard, huh? What do you think comes next? That�s right, darlings, the toppings. Go to town with this one. You can include the seafood or dish it altogether. You can use the veggies suggested or just go nuts with choices of your own. You don�t even have to use the cheese if you don�t wanna! It�s just like a real pizza, whee! Okay, when you�ve calmed yourself down after the excitement of topping-time, throw some cling (plastic) wrap over the whole thing and toss it (carefully, you, that�s just an expression) in the fridge for about an hour. (If you�re really hungry or rushed, of course, you can skip the hour and just throw it in �til your guests arrive or your tastebuds are dripping.) Doneski? Get some Triscuit-or-Ritz-esque crackers, put �em on a plate, and go to town! Yummmmmmm.
MARTHA�S
DEVILED EGGS
You�ll need:
6 hard-boiled eggs
1 tsp. salt
1 tsp. sweet pickle juice
4 tsp. lemon juice
3 tsp. mayonnaise
3 tsp. chopped parsley
Halve the hard-boiled eggs lengthwise. Remove the yolks and mash very finely.
Combine the egg yolks with remaining ingredients. Fill the cavities of egg whites with the yolk mixture. Decorate with garnish of pimento strips and black caviar or anchovy strips and red caviar and black olive slices.
Makes 12.
ARIEL�S
EASY TACO DIP
You�ll need:
1 block Philadelphia cream cheese
1 8-oz. tub of sour cream
1 packet of taco seasoning
1 small onion - diced
1 regular bag of shredded cheddar (the type flavored for Mexican food is best)
� head of lettuce - shredded
1 large tomato - diced
1 jar of black olives
1 bag of restaurant-style tortilla chips
Soften the cream cheese (just letting it sit out while you are preparing the veggies should be fine). Mix together the cream cheese, sour cream, taco seasoning, and onion until fairly smooth. Take a lasagna size pan (12" x 9" or so) and spread the mixture on the bottom of the pan. Layer with the lettuce, then tomato, then the cheese and finally the black olives. Serve with tortilla chips. Always a hit at parties!
MAYABOO�S
EGG ROLLS
You�ll need:
1 c. bean sprouts
1� c. shredded cabbage
1 med. broccoli stalk, chopped
2 onions, chopped
2 stalks celery, thinly sliced
1 carrot, grated
2 tsp. vegetable oil
� c. cashews, chopped
� c. tofu, mashed
1� c. grated cheddar cheese
Eggroll wrappers
Stirfry vegetables in oil; add nuts, tofu, and cheese. Wrap in eggroll wrappers, bake approximately 10 minutes or deepfry in oil 2-3 minutes.
OLGA�S
HUMMUS
You�ll need:
1 small onion (boiler onion, whatever)
1 can chickpeas
6 tbsp. lemon juice (juice of three lemons)
� c. olive oil
1 tbsp. soy sauce
1 tbsp. cumin
1 tbsp. parsley
1/3 c. tahini.
Combine all ingredients in your food processor.
LE�S
OLIVE TAPENADE
Pur�e kalamata olives in food processor with a tiny bit of olive oil. Spread over French bread and top with Muenster cheese.
JULIENE�S
RUSSIAN DILLS
You�ll need:
1 32-oz. jar of dill pickles
3 c. crab meat or other tinned seafood
1 c. Russian dressing
1 c. caviar for garnish
Halve pickles lengthwise and scoop out seeds and middle sections with spoon. Mix crabmeat with dressing and refrigerate for one hour. Spoon mixture into pickles and garnish with caviar.
CECE�S
SALMON SPREAD/DIP
You�ll need:
3 oz. cream cheese (softened)
� c. sour cream
2 tbsp. chopped celery
1 tbsp. chopped green onion
1 tbsp. lime juice
1 � tsp. Worcestershire sauce
1/8 tsp. salt and pepper
1 c. flaked cooked salmon
Cut fresh salmon into 1" cubes and boil until done. Debone and flake. Mix all ingredients (except salmon) together. Mix well. Add salmon. Chill for at least an hour. Serve.
LE�S
SOY SUNFLOWER SEEDS
Heat seeds in a frying pan over medium heat, stirring often. When the seeds start browning evenly, take off heat and sprinkle with soy sauce. (A few shakes of the bottle per large frying pan filled with seeds. The more you use, the better the flavor, but more salt.) Mix to cover all the seeds and let cool.
MARTHA�S
SKEWERED THINGS
This recipe is for those of you ingenues who are somewhat canap�-challenged. No cooking is required-merely open a few pkgs., slice and dice, and skewer a combo of ingredients on a frilly toothpick.
Mademoiselle offers several combinations to inspire you:
- SPAM, sliced and topped with a tiny wedge of pineapple.
- Cheddar cheese, cut into small cubes and speared with chunks of sweet pickle.
- Monterey Jack cheese, cubed and speared with a bit of jalapeno.
- Canned ham, sliced and cubed, connected by toothpick to a tiny pickled onion and a chunk of sweet pickle.
TRYINGTOBEHIP�S
SPINACH ROLL-UPS
You�ll need:
2 10-oz. pkgs. of frozen chopped spinach
1 pkg. of 9-inch flour tortillas
1 c. mayonnaise
1 c. sour cream
3 oz. jar of bacon bits
1 pkg. of Hidden Valley Ranch dressing mix
6 chopped green onions
Cook spinach, drain, and pat it dry. Mix all ingredients together and spread onto tortilla shells. Roll into tight tubes and refrigerate until chilled and firm. Slice into one-inch servings.
SUGARCOOKIE�S
BUTTERNUT SQUASH SOUP
You�ll need:
� c. butternut squash, cubed, and microwaved until tender
2 tbsp. apple juice, unsweetened
2 tbsp. chopped onion
2 tbsp. chopped celery
� tsp. minced garlic
� tsp. curry powder
� tsp. grated, fresh ginger
1/3 c. fat free, low sodium chicken broth
1/3 c. water
1 tbsp. nonfat plain yogurt
Spray a small saucepan with cooking spray. Saut� garlic, onion and celery until tender. Add curry, ginger, and apple juice. Stir well. Add broth, water, and squash. Cook, stirring occasionally, 10 minutes or until squash is cooked through. Add more water if necessary. Pour into a food processor and pulse until smooth. Pour into a small bowl. Stir in yogurt.
MEOW�S
CHEAP AND EASY CHILI
You�ll need:
1 lb. ground beef or ground beef substitute
1 can unsalted corn
1 small can tomato paste
1 can kidney beans, rinsed and drained
1 can tomatoes with garlic and onion
dash of chili spices, or your own concoction of chili powder, paprika, comino, red pepper, garlic, chipotle, etc.
Brown beef in skillet. Drain off fat and rinse. Add the rest of the ingredients and heat thoroughly. Top with grated cheddar, chopped green onions, and avocado.
LITTLE1�S
CHICKEN COCONUT SOUP (TOM KAH KAI)
You�ll need:
1/3 lb. boneless chicken breast, cut into strips
20 canned straw mushrooms
1 � c. coconut milk
� c. water or broth
1 lemon grass, cut into small pieces
4 kaffir lime leaves
4 slices galanga root
6 Thai chilies, chopped
2 T. fish sauce
2 T. fresh lime juice
1 T. chopped green onion
chopped cilantro
Bring the coconut milk, water (or broth), lemon grass, kaffir lime leaves, galanga, and chilies to a boil. Add the chicken, straw mushrooms, fish sauce and lime juice. Cook until meat changes color. Sprinkle with the green onions and cilantro and serve.
DESTINY�S
CHILE VERDE
You�ll need:
2 lb. pork shoulder roast, cut into bite-size chunks
2 cloves garlic, minced
� lb. fresh tomatillos
2 green onions, sliced
1 (4oz) can diced green chilies
1 fresh jalapeno pepper, seeded
1 (4-oz.) can Herdez Salsa Verde
1 fresh yellow pepper, seeded
3 sprigs fresh cilantro
� tsp. ground cumin
� tsp. salt
Continued on page 11Cook pork in large skillet until brown on all sides; drain excess fat and set aside. Broil tomatillos, 3-5 minutes on each side, remove skins. Combine all remaining ingredients including tomatillos with skins removed, in a blender or food processor and blend until smooth. Pour into skillet and bring mixture to a boil. Reduce heat and simmer, covered for 45-55 minutes or until meat is very tender.
Serve with tortillas.
MAYABOO�S
FAST TUNA-CORN CHOWDER
You�ll need:
� c. chopped onion
3 tbsp. butter/margarine
� c. flour
� tsp. dried dillweed
� tsp. pepper
2 c. milk
1 c. chicken broth
1 c. water
1 11-oz. can whole-kernel corn, drained
1 6-oz. can tuna, drained and broken into chunks
snipped fresh parsley (optional)
In a large saucepan, cook onion in hot butter until tender, but not brown. Stir in flour, dill, pepper. Add milk, broth and water all at once. Cook and stir until thickened and bubbly, and then continue for one minute more. Stir in corn and tuna, heat through. If desired, sprinkle with parsley.
Makes 4 main-dish servings.
LITTLE1�S
GALICAN POTAGE
You�ll need:
� lb. chorizo
1 medium onion, diced
� c. diced celery
1 garlic clove, minced
1 lb. dried white beans, cleaned and soaked overnight
3 quarts water
salt and freshly ground pepper to taste
chopped cilantro
In a large pot, cook the sausage over medium high heat until brown. Drain off and discard approximately half of the excess grease in the pot. Add the onion, celery, and garlic to the pot and brown over medium heat.
In a strainer, drain the soaked beans and rinse them lightly under cold running water. Add the beans and water to the sausage and vegetable mixture. Bring to a boil over medium-high heat, stirring frequently.
Reduce the heat to medium low, cover the pot, and simmer for 3 to 4 hours - until the beans are tender. Add salt and pepper to taste and use the cilantro to garnish each bowl.
AISLING�S
MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO
This appears time consuming, but I swear it only takes a half hour to prepare, then another half hour to simmer. Tastes even better the next day. The best soup when you have a cold.
You�ll need
2 tbsp. olive oil
2� c. chopped onions
4 garlic cloves, minced
2 bay leaves
5 14� -oz. cans beef or vegetable broth
1 28-ounce can diced tomatoes in juice
� c. oz. tomato salsa (medium or hot)
� c. chopped fresh cilantro
1 canned chipotle chile, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 lb. lean ground beef
� lb. bulk pork sausage
6 tbsp. yellow cornmeal
� c. whole milk
1 large egg
� tsp. salt
� tsp. ground black pepper
� tsp. ground cumin
1� c. long-grain white rice
Heat oil in heavy large pot over medium-high heat. Add 1 � c. onions, 2 garlic cloves and bay leaves; saut� 5 minutes. Add broth, tomatoes with juices, salsa, chipotle, and � c. cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg,
salt, pepper, cumin, then remaining 1 c. onions, 2 garlic cloves and � c. cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 � inch balls. Add rice, meatballs, corn and beans to soup and bring to boil, stirring occasionally.
Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and hot sauce, if you like. Ladle soup into bowls and serve.
Makes 6 to 8 (main-course) servings.
FREE�S
ORANGE GINGER CARROT SOUP
You�ll need:
3 tbsp. vegetable or olive oil
1 lb. carrots, peeled and sliced
1 medium onion, finely chopped
6 garlic cloves, chopped
2 tbsp. minced ginger
4 � c. chicken stock
2 tsp. grated orange zest (save orange for the juice)
1 bay leaf
1 c. fresh orange juice
salt and pepper
garnish with sour cream and cilantro
In large saucepan heat oil. Add carrots, onion, ginger, garlic and cook down for 6-8 minutes. Add chicken stock, orange zest and bay leaf. Bring to a boil. Reduce heat to medium/low, cover and stir occasionally for 30 minutes. Puree with hand blender. Stir in OJ and season with salt and pepper.
CECE�S
SIMPLE CHILLED SHRIMP SOUP
You�ll need:
1 medium cucumber, peeled and finely diced (remove seeds if you prefer)
� lb. cooked shrimp, shelled, deveined and chopped
1 tbsp. chopped fresh dill or 1 teaspoon dried dill
1 tbsp. prepared mustard
1 tsp. salt
1 tsp. sugar
4 c. buttermilk
Combine all ingredients in bowl; mix well. Refrigerate for at least 2 hours or until well-chilled. Serve soup cold.
Note: you can substitute scallops for the shrimp and all is good.
MEOW�S
SPICY VEGETARIAN BLACK BEAN SOUP
You�ll need:
1 can black beans
I can tomatoes
1 small diced potato
1 can veggie broth
� c. onions
2 cloves garlic
� tsp. thyme
� tabasco sauce
� tsp. cumin
Simmer onion, garlic, and veggie broth together for a few minutes. Then add the rest of the ingredients and simmer for 30 minutes. Serve with Saltines and grated cheddar.
MAYABOO�S
THAI PEANUT BUTTER SOUP
You�ll need:
1 tbsp. oil
1 onion, chopped
1 carrot, grated
2 tbsp. peanut butter
1 can gingerale
2 cloves garlic, minced
1 tsp. Curry powder
1 dozen cherry tomatoes
cooked rice
Heat oil on high, saut� onions until transparent. Add carrots, garlic, peanut butter and stir until melted. Pour in gingerale, sprinkle curry over top. Add tomatoes; turn heat down, simmer for 20-25 minutes.
Serve over rice (1-1� c. rice per person).
MAYABOO�S
VEGETARIAN CHILI
You�ll need:
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 tbsp. vegetable oil
� tbsp. chili powder
2 tsp ground cumin
1 can (28 oz) tomatoes
1 can (14 oz) black or red kidney beans, drained
1 can (12 oz) corn niblets, drained
3 c. cooked white or brown rice
� c. grated cheddar cheese
Cook onion, red pepper, garlic, and celery in oil until tender. Stir in chili powder and cumin; cook for one minute more. Add tomatoes, breaking up with a spoon; stir in beans and corn. Bring to boil. Reduce heat, cover, simmer for 5 minutes. Serve chili over rice, sprinkle with cheese.
AISLING�S
BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST
If you like pork, you will like these, I promise.
You�ll need:
1� c. fresh breadcrumbs made from crustless French bread
1 c. freshly grated Parmesan cheese (don�t use canned stuff, really)
1 tbsp. dried rubbed sage
1 tsp. grated lemon peel
2 large eggs
� c. all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tbsp. (� stick) butter
2 tbsp. olive oil
Lemon wedges (optional)
Preheat oven to 425�F. Mix breadcrumbs, cheese, sage, and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150�F, about 20 minutes.
Transfer pork chops to plates*. Garnish with lemon wedges, if desired, and serve.
*Pork chops may slightly stick to skillet. Skillet will have just gotten out of a 425� oven. Do not be a fool who grasps the handle of the skillet in order to unstick them with a fork. In other words, do not be me.
CALAFIA�S
BARBECUED GARLIC CHICKEN
(JAPANESE STYLE)
You�ll need:
1 paw of garlic
� " length of fresh ginger
Large bottle of soy sauce
2 tbsp. Sweet Rice Wine (Asian food aisle)
Cut up chicken (breasts, thighs, legs, etc.)
Mince each clove of garlic (we use the whole paw). Grate ginger finely. Mix it with the soy sauce and 2 tbsp. sweet rice wine. Submerge chicken in this mixture for 20 minutes. Drain off soy sauce and strain out the minced garlic. Spread the garlic over the chicken parts and barbecue until done (indirect heat for one hour).
CALAFIA�S
BARBECUED SHRIMP
(NEW ORLEANS STYLE)
You�ll need:
1 pound butter
2 doz. fresh jumbo shrimp (shells intact)
5-6 tbsp. pepper
� c. Worcestershire sauce
2 tsp. salt
2/3 c. ketchup
Pull the legs off the shrimp and leave the rest of the shell intact.
Melt butter in saucepan over medium heat. Put shrimp in and cook for 5 minutes. Add remaining ingredients and cook another 7 minutes over very low heat.
FOXY�S
CAJUN SEAFOOD PASTA
You�ll need:
2 c. heavy cream
1 tbsp. flour
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground black pepper
1 � tsp. crushed red pepper flakes
1 tsp. ground white pepper
1 c. chopped green onion
1 c. chopped parsley
� lb, shrimp
� lb, scallops
� c. shredded Swiss cheese
� c. grated parmesan cheese
1 lb. fettucine
Turn on some water to boil, with a little olive oil thrown in. Pour the cream into a large skillet and cook on medium hear (don�t forget to stir constantly or it�ll burn to the bottom). Let it get to a point of almost boiling, then toss in the flour. Add the herbs, salt, peppers, onions, and parsley to the cream and toss the fettucine into the boiling water.
This is cooking/simmering time:
Pasta: up to a point of al-dente-ness. Sauce: 7-8 minutes.
After the sauce has simmered for long enough, put in your seafood and cook until shrimp is no longer transparent. Stir in your cheeses and blend! Take the pasta out, drain it, put it back in the pot, throw the yummy spicy sauce in, stir it up, and serve!
Deeeeelicious tongue-vibrating spiceyness!
SUGARCOOKIE�S
CARAMEL STRATA
You�ll need:
1 c. brown sugar
� c. butter
2 tbsp. light corn syrup
1 c. chopped pecans, divided
12 medium slices French or Italian-style bread
6 eggs
1� c. milk
1 tsp. vanilla extract
1 tsp. freshly ground nutmeg
1� tsp. ground cinnamon
� tsp. salt
Caramel Sauce:
� c. brown sugar
� c. butter
1 tbsp. light corn syrup
In a small saucepan, combine 1 c. brown sugar, � c. butter and 2 tbsp. corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9x13 inch baking dish and sprinkle with � c. pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F. Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce: In a small saucepan, combine � c. brown sugar, � c. butter and 1 tbsp. corn syrup. Cook until thickened, stirring constantly.
PURTYRINCESS�
CHICKEN CAESAR SALAD
You�ll need:
1 head torn romaine lettuce
8 slices bacon, cooked and crumbled
2 tomatoes, diced
1 c. croutons
� c. parmesan cheese
4 chicken breasts, cut into bite size pieces
1 clove minced garlic
3 tbsp. red wine
3 tbsp. soy sauce
lemon pepper
Dressing:
� c. mayo
� c. olive oil
2 cloves garlic, minced
1 tbsp. Worcestershire
1 tbsp. lemon juice
1 tbsp. red wine
� tsp. black pepper
� tsp. Tabasco
Saut� chicken in pan with garlic, red wine, soy sauce and generous sprinkling of lemon pepper. Mix dressing in jar. Toss everything together with the dressing.
SUGARCOOKIE�S
CHICKEN COUNTRY CAPTAIN
You�ll need:
1 boneless, skinless chicken breast; saut�ed until no longer pink
1 c. chunky-style stewed tomatoes (no salt added), undrained
2 tbsp. raisins
� tsp. curry powder
2 tbsp. fresh snipped parsley
� tsp. mace or nutmeg
� tsp. Splenda
2 tsp. fat free, low sodium chicken broth
1 and a half tsp cornstarch
1/3 c. hot, cooked rice
1 tbsp. toasted slivered almonds
In a small skillet, stir together the undrained tomatoes, raisins, curry, parsley, mace or nutmeg, and the Splenda. Cut the chicken into large chunks and add to the mixture. Heat to a low boil, then reduce to a simmer and cover. Cook for 10 minutes. While it is cooking, whisk the cornstarch into the chicken broth. I also used this time to toast the slivered almonds (350� for ten minutes, turn often).
Remove cover from the chicken. Stir the cornstarch mixture into the sauce and cook, stirring constantly for 2 minutes. Pour mixture over rice. Serve topped with almonds.
KAYLYNN'S
CHINESE FONDUE
6 medium onions and 1/4 cup butter, cooked 10 minutes on high in the microwave
When onions are soft, add
2 cans beef broth
2 cans water
1/2 bottle of red wine (+/-)
3 oxo cubes (chicken)
bay leaves
fresh parsley
3 garlic bulbs
3 tbsp. chili sauce
Cook on low heat for about 2 hours - add more water if too much evaporates. Strain before pouring into fondue pot. Next day: stir 1 or 2 scrambled eggs and slowly pour into hot broth for egg-drop soup.
LE�S
CREAMY TARRAGON CHICKEN
You�ll need:
Boneless chicken breasts
3 tbsp. Flour
� tsp. Salt
� tsp. Pepper
1 tsp. Tarragon
2 tbsp. Olive oil (or any cooking oil)
1 c. milk
Cut chicken into �nugget� sized pieces. For each breast, mix up the flour, salt, pepper, and tarragon in a baggie. Toss the pieces in the mixture, coating thoroughly.
Fry chicken in oil. When cooked, remove from pan and add leftover flour mixture to drippings. Stir constantly under low heat until smooth. Slowly add milk; never stop stirring so that no lumps form. If you want it thinner, use more milk or chicken broth; thicker, more flour mixture. Serve over rice or noodles.
BODKINVANHORN�S
CRISPY CHICKEN
You�ll need:
10 chicken wings
1� c. instant potato flakes
� c. grated romano cheese
� tsp. Salt
� tsp. Pepper
2 eggs
Preheat oven to 425. Beat eggs in a soup bowl, put aside. Combine dry ingredients. Dip the wings into the egg and roll into the dry stuff. (I make a point of putting a heavy coating on). Put wings on a greased cookie sheet and cook 45 minutes-1 hour, depending on desired crunchiness.
LITTLE1�S
DEEP FRIED TOFU
You�ll need:
2 large cakes firm tofu
� c. flour
� c. daikon (Chinese white radish), pureed
1 tbsp. Ginger root, pureed
2 tbsp. Chopped green onion
� c. mirin (sweet rice wine)
� c. soy sauce
1 c. dashi (fish based stock-the instant dashi is available at any good
Asian store)
Cut each tofu cake into 4 large pieces. Dredge each piece in flour.
Heat a frying pan or wok and add 3 c. oil. Heat until somewhat under smoking. Fry the tofu over high heat, about 1 minute, until it is golden brown on the outside but still tender inside. Remove from oil. Place in two dishes.
Heat the mirin, soy sauce and dashi to a boil. Pour over the tofu. Top with white radish puree, ginger puree, and some chopped green onions. Yum!
ARIEL�S
EASY SLOW-COOKER ROAST BEEF
You�ll need:
2 pounds shoulder roast beef (can also use London Broil, or just about any cut roast)
1 � c. of water
1 can of chopped tomatoes
1 packet of beef gravy (found in with all the dried mix packets in the grocery store)
1 small onion
4 medium potatoes
2 carrots
� small green pepper
(Any additional veggies you like)
1 tsp. Of garlic salt
salt and pepper to taste
Take a thawed roast (can use a frozen roast, cook an extra two hours) throw it in the crockpot with the canned tomatoes w/juice, water and gravy packet (all mixed together). Sprinkle with garlic salt, salt and pepper. Cook for at least 4 hours on high or 6 hours on low. Go give yourself a manicure, take a bath, watch tv-whatever.
Chop up vegetables (to make it even easier, use already chopped baby carrots and canned small potatoes). Throw into the mixture, cook on high for at least 2 more hours, you can cook it on low up to 4 more hours. Check the veggies to make sure they are done and the pot roast should melt in your mouth. Serves 4 generous portions. I always serve with homemade crusty bread.
Note: you can cook all of this together for 8 hours on low or 6 on high, however the veggies will be a little mushy.
BODKINVANHORN�S
GOAT CHEESE MAC
You�ll need:
1 lb. penne pasta, cooked and drained
1 lb. part skim ricotta cheese
1 lb. goat cheese
� lb. shredded mozzarella
� c. milk
8 sundried tomatoes (if dried, rehydrate first)
� c. romano cheese
� c. seasoned bread crumbs
Preheat oven to 350�. Spray a large casserole (or two 8" x 8" pans) with nonstick spray. In a big bowl, combine ricotta, goat cheese, mozzarella, milk, tomatoes, salt & pepper.
Cook and drain pasta. Stir gently into cheese. Put in pan(s) and top with romano and bread crumbs. (Make sure to do romano, then crumbs. If you do crumbs first, it dries the top out).
Bake uncovered for 40-50 minutes, until browned and bubbling.
BODKINVANHORN�S
GOAT CHEESE POLENTA
Yes, I love goat cheese
You�ll need:
4 c. water
� c. corn meal
2 tsp. salt
3 tbsp. butter
1/8 tsp. pepper
� - � c. softened goat cheese
Combine water, corn, and salt. Microwave on high for 8 minutes. Stir well, cover loosely with paper towel and nuke 8 more minutes. Remove from oven, uncover and stir in pepper and cheese. Let stand 3 minutes and serve. Unlike stovetop polenta, this will never have a single lump in it.
CALAFIA�S
JAMBALAYA
This is an old recipe we got when we lived in Baton Rouge.
You�ll need:
2 frying chickens (~ 6 lb.) cut into pieces
1 bunch parsley
4 links hot sausage (~ 1� lb.)
� stalk celery
4 links smoked sausage
1 bunch scallions
1 ham hock
2 large carrots
3-4 bell peppers
4-6 large red
Creole onions
3 cloves garlic
3 banana peppers
3-4 cans Rotel tomatoes (canned with peppers) or 6-8 fresh tomatoes + 6 hot chili peppers and 3 cayenne peppers)
2-3 dozen oysters
� - gallon oyster liquor (juice from shell-ask for it at the fish market)
1� lb. rice
Seasonings:
bay leaves, thyme (crumbled, not ground), sweet basil, oregano, cumin seed, sage, marjoram, peppercorns, mace, cayenne pepper, salt, ground black peppers.
Optional:
Shrimp, Ham, Venison, Squirrel, Smoked birds
1. A. In a large pot containing � inch of water, put: handful of peppercorns, 3 bay leaves, 1 tsp thyme, 2 carrots. (These seasonings constitute a bouquet garni and may be placed in a cloth bag so that they may be easily removed and discarded; otherwise have a strainer available to use later.)
B. Bring the water and spices to a simmer, add the ham hock, and cover.
C. Brown the chicken pieces in a skillet. As each piece is browned, put it in the pot with the ham hock & bouquet garni to simmer.
D. Cut the sausages into one-inch lengths, brown slightly in the skillet and add it to the pot.
E. Allow this mixture to simmer just long enough for the chicken to separate easily from the bone. Remove from heat, discard bouquet garni.
F. Pick out sausage pieces and set aside for step #2 below.
G. Remove chicken meat from bones and set meat aside for step #2 below.
H. Discard chicken skin. Return the bones to the liquid in which they were simmered. (if necessary, add more water to keep the bones covered) and simmer until liquid is needed in step #3 below.
2. A. Chop onions, peppers, celery, garlic to medium fineness. Saut� in a large iron pot in oil, including drippings from saut�ing chicken and sausages. Cook on low heat just until the vegetables become soft &translucent. Add 2 Tbl. thyme, � tsp. cumin seed, a small handful of sweet basic, some marjoram, a pinch of mace, some ground black pepper, and 4 or more bay leaves. Add 3 cans rotel tomatoes (or fresh tomatoes plus 3 hot green chili peppers and 3 hot red cayenne peppers.) Simmer an hour or two.
B. Add ham hock, sausage and chicken meat from step #1 and simmer~20 minutes.
3. A. Add all of the oyster liquor to Pot #2 above.
B. Discard chicken bones. (Strain or skim stock to remove spices if bouquet garni not used.) Add stock to Pot #2 above.
C. Taste for salt and pepper - should be too salty (a little) and too hot (a lot) before rice is added.
D. Add oysters (shrimp may also be added now), 1 bunch chopped scallions, 1 bunch chopped parsley. Bring to a boil and immediately add rice below.
E. Add about 1 � lb. rice. Stir in thoroughly and immediately reduce to a simmer. Do not stir rice as it cooks (It will become gummy if stirred too much.)
ARIEL�S
JAZZY MEATLOAF
You�ll need:
1 lb. ground beef
� lb. ground sausage (hot and spicy if you like it)
1 medium green or red pepper
1 small onion
4 slices of bread
� c. water
� c. tomato sauce
1 egg
� tsp. garlic pepper
� tsp. of crushed red pepper
� tsp. oregano
Optional: one small jalepeno pepper
Take the water and mush and make all your bread wet. Take all ingredients (veggies diced into small pieces) and mush together, mixing with your hands-it is the only way to make meatloaf. Mix it all up, form into a loaf and cook for one hour at 375�. Cut a small slit in the top of the loaf to make sure it is cooked through. Serve with garlic mashed potatoes or jalepeno and cheese pierogies. Serves 4 generous portions.
O�BOOGIE�S
LENTIL CASSEROLE
You�ll need:
� c. dry lentils
� c. brown rice
� c. shredded cheddar
1 c. chopped onion
2 cans vegetable soup or broth
� tsp. dried thyme
� tsp. dried basil
� tsp. dried oregano
� tsp. dried sage
2 cloves fresh garlic (or about � tsp. garlic powder or add to taste)
Grease a casserole dish with cooking spray. Add all dry ingredients and mix well. Dump in two cans of soup or broth (1 of each is best). Stir everything well. Cover and bake at 350� for 1 and � hours or until lentils are tender. Check often during cooking time and add water if needed to keep casserole moist. Cover with cheese and allow to melt on top 1 minute before eating. The more cheese the better!
MEOW�S
MALAYSIAN ROAST CHICKEN
You�ll need:
Marinade:
4 � tbsp. oyster sauce
2 tbsp. soy sauce
1 � tbsp. ketchup
1 � tbsp. packed light brown sugar
2 tbsp. minced garlic (I usually use more)
1 � tbsp. minced peeled fresh gingerroot
3 scallions, minced
1 � tsp. hot chili paste
4 � to 5 lb. chicken
In a large bowl, stir together marinade ingredients.
Rinse chicken inside and out and pat dry completely. Remove excess fat from chicken. Rub marinade inside and out chicken and underneath chicken skin if you�re not squeamish. Marinate chicken overnight.
Preheat oven to 425�F and line a roasting pan with heavy-duty foil. In roasting pan arrange chicken, breast side down, and pour marinade over it. Roast chicken in middle of oven 30 minutes. Turn chicken breast side up and baste with pan juices. Roast chicken, basting occasionally, 40 minutes more, or until cooked through, skin is golden brown, and a meat thermometer inserted in fleshy part of thigh registers 180�F. Let chicken stand, loosely covered, 10 minutes before carving. Skim fat from pan juices. Serve chicken with pan juices.
EEN�S
NAMELESS PASTA DISH
You�ll need:
2 tbsp. Olive oil
1 small onion, chopped
1 clove of garlic, chopped
� c. dry White Wine
1 28-oz. can of Italian-style tomatoes, drained, peeled and chopped
� c. of water
1 tsp. dried oregano
1 pound medium Shrimp, de-veined
� C. heavy cream
� tsp. salt
1/8 tsp. red pepper flakes
1 lb. shell pasta
Heat olive oil over medium heat. Add the onion and garlic. Cook 3-4 minutes until soft. Add wine. Bring to a boil. Lower heat. Add tomatoes, water, oregano, pepper flakes. Bring to a boil, reduce heat and simmer for 10 minutes or so. Add shrimp and cook 2-3 minutes until the shrimp are pink. Stir in heavy cream and serve.
Note: For vegetarians, firm tofu may be substituted for shrimp.
LE�S
NUT BURGERS
Perfect for using up leftovers!
Definitely needed: rice, egg, soy sauce, celery, nutritional yeast, cashews
Additional: carrots, broccoli, (any veggies in the house, basically), sunflower seeds, sesame seeds, garlic, parmesan cheese (other grated cheeses good, too), red pepper flakes, pepper, any herbs or spices you like. Add any leftovers you want.
Stir all into patties. If the mixture is too gooey, add pur�ed nuts or bread crumbs. Not gooey enough, more egg. Fry over low heat with some oil. They take a long time to cook. Baking works, too, but makes them a little brittle.
(Can be a vegan dish with an egg substitute.)
CECE�S
ORANGE-CHIPOTLE GLAZE
I stole this recipe from Emeril Lagasse after he made it on Good Morning America. It�s supposed to be a glaze for ribs, but I used it on chicken and it�s easy and delicious. Don�t be afraid of all the sugar!
You�ll need:
1 c. orange juice
2 c. cider vinegar
1 7-oz. can chipotle peppers in adobo sauce, pureed in the blender or finely chopped (can also use fresh if you have it)
1 c. soy sauce
8 c. sugar
1. In a heavy 3-gallon stockpot, reduce the orange juice to approx. one c.
2. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 c. and coats the back of a spoon, about 20-30 minutes. (Note: be sure to use a large pot as specified and also watch carefully while reducing the glaze-it has a tendency to overboil!) Yield: 4 c. sauce
SUGARCOOKIE�S
PAELLA
You�ll need:
1 boneless, skinless chicken breast, cut up and saut�ed until no longer pink
2 oz. (about � c.) cooked shrimp and crabmeat (I used the imitation stuff)
1 tsp. olive oil
1� tbsp. uncooked rice
2 tbsp. chopped onion
� tsp. minced garlic
� c. fat-free chicken broth
� c. water
� tsp. paprika
1/8tsp. ground red pepper
Pinch of saffron
� c. stewed tomatoes with liquid (no salt added)
� c. red and green bell pepper, cut into small, thin strips
2 tbsp. frozen peas
In a medium skillet, heat the oil. Add garlic, onions, and rice. Cook over low heat until onion is tender and rice is lightly browned. Add broth, water, spices, and tomatoes. Stir. Bring to a boil, then reduce heat and simmer, covered for 8 minutes. Add chicken, seafood, bell peppers, and peas. Cover and cook for an additional 10 minutes or until rice is cooked and liquid is absorbed.
BODKINVANHORN�S
PENNE WITH FRESH TOMATO
You�ll need:
5 ripe tomatoes, seeded and chopped
� c. olive oil
1/3 c. fresh basil, chopped
1 tbsp. parsley, chopped
1 garlic clove, chopped
� tsp. pepper
1 lb. penne pasta
� lb. shredded mozzarella
Combine veggies and oil. Allow to sit for a few hours. Cook and drain pasta. Toss with veggies and cheese.
CHANCE�S
PINEAPPLE CHICKEN
You�ll need:
3 � lbs. chicken pieces
2/3 c. of flour
1 tsp. celery salt
� tsp. garlic powder
� tsp. nutmeg
Sauce:
2 tbsp. butter
� c. Soy sauce
1 large can of pineapple chunks
2 tbsp. brown sugar
Combine flour, celery salt, garlic powder and nutmeg in a paper bag. Rinse chicken pieces and then shake them in mix to coat them.
Line a 9" x 13" pan with aluminum foil. Pour melted butter in pan and add chicken pieces.
Mix soy sauce, juice from pineapple and brown sugar, pour over chicken. Cover with foil and bake at 375� for 1� hours*. Remove cover and add pineapple chunks and brown.
Serve with fried rice
* If using pork, cook for 2 hrs.
ROBIN�S
QUICK LO MEIN
You�ll need:
2 pkgs. ramen noodles
1 lb. pork, chicken or beef cut into thin strips
3 tbsp. cornstarch
3 tbsp. soy sauce
1/4 tsp. crushed red pepper flakes
2 tbsp. vegetable oil
1 package (16 oz) frozen Chinese vegetables
Cook ramen noodles according to package directions reserving one seasoning packet. Rinse in cold water, drain, and set aside. Meanwhile, combine meat and cornstarch. Toss to coat well and set aside. In small bow, combine 1 c. water, soy sauce, seasoning packet, and pepper flakes. In large skillet or wok, heat oil over medium high heat. Add meat and saut� until meat begins to brown. Stir in soy sauce mixture and vegetables. Cover and cook until vegetables are heated through; stir often. Stir in noodles and heat through.
Makes 4 sides or 2 meals.
AISLING�S
SESAME NOODLES
You�ll need:
� c. tahini
� c. warm water
� c. soy sauce
� c. vegetable oil
2 tbsp. sugar
2 tbsp. cider vinegar
2 cloves garlic, minced
1 � tbsp. chili oil
2 tsp. sesame oil
16 oz. thin udon noodles
� c. finely chopped green onions
Whisk together tahini and water. Whisk in soy sauce, vegetable oil, sugar, garlic, vinegar, chili oil, and sesame oil. Salt and pepper to taste (optional). Cook noodles according to package. Drain, then coat with sauce. Sprinkle with onions. Serve cold or at room temperature.
SHAWN�S
SHRIMP CREOLE
You�ll need:
2 lbs. cleaned shrimp
1 medium onion, chopped
1 small green pepper, chopped
� c. chopped celery
� c. salad oil (I use butter!)
2 tbsp. flour
1 16-oz. can tomatoes
� tsp. garlic powder
1 bay leaf
1 tsp. salt
1 tsp. Chili powder, I omit!
4 dashes Tabasco, I omit!
1 c. tomato juice
1 6-oz. can tomato sauce
Saut� onion, pepper, celery in oil or butter. Add flour and stir until smooth, LOW HEAT! Add tomato sauce and seasonings. Simmer for 15 minutes. Add cleaned shrimp and tomato juice. (I add 1 can of tomato soup to smooth it out.) Cover and simmer 45 minutes.
Serve over hot Popcorn Rice or Basmati Rice.
I triple the recipe and it makes a Dutch oven full. Excellent for freezing leftovers!
ENJOY!
MADAME X�S
SHRIMP PIE
You�ll need:
1 stick butter
� c. flour
1 � c. onion, chopped
� c. bell pepper, chopped
� c. celery, chopped
1 clove garlic, minced
� bunch parsley, chopped
� c. green onion, chopped
� tsp. ground bay leaf
1 tbsp. seasoned salt
1 tsp. black pepper
1 tsp. cayenne pepper, or seafood seasoning
� c. light cream or milk
� c. brandy
2 pounds shrimp, peeled and deveined
16 individual frozen pie shells, thawed
seasoned bread crumbs and butter, for topping
Melt butter over medium heat in a large Dutch oven. Whisk in flour and cook, stirring constantly, until caramel-colored. Add onion and cook for five minutes, stirring often. Add bell pepper, celery, garlic, parsley, green onion, and bay leaf and continue cooking for 10 minutes. Add seasoned salt, pepper, cream, and brandy. Cook for five minutes, until mixture comes to a boil. Add shrimp and simmer for 10 minutes. Remove from heat. Preheat oven to 300�F. Place thawed pie shells on a cookie sheet. Mound the shrimp mixture into the pie shells. Sprinkle with bread crumbs and dot with butter. Bake 20 minutes until light brown.
SUGARCOOKIE�S
SPICY GINGER CHICKEN AND CORN FRITTERS
You�ll need:
4 skinned chicken thighs
1 can diced tomatoes (no salt added), with juice
� c. chicken stock
1 tsp. fresh minced ginger
1 tsp. minced garlic
Juice of one lime
1 jalapeno pepper, seeded and finely diced
2 tsp. extra virgin olive oil
� c. fresh cilantro, snipped
Saut� chicken in olive oil until no longer pink. Add all ingredients except cilantro, and braise on low to medium heat, covered, for 30 minutes. Serve topped with cilantro, with corn fritters.
Corn Fritters:
1 c. pancake mix
water
� c. kernel corn
1 tsp. chili powder
freshly ground black pepper to taste
dash salt
Mix pancake mix with enough water to make a thick batter. Add remaining ingredients and stir. Fry like pancakes on a hot griddle sprayed with cooking spray.
EEN�S
SUSHI RICE SALAD
This is a great summer dish.
Step 1 - Make the Rice
2 c. Sushi rice
3 c. water
2 tbsp. rice wine vinegar
1 tsp. salt
1 � tbsp. sugar
Bring rice and water to a boil in a saucepan with tightly fitting lid. Reduce heat, cover and simmer until all of the liquid has been absorbed (about 15 minutes). Allow the rice to stand for 10 minutes. Place vinegar and water and salt in a saucepan and heat until dissolved. Place rice in a shallow glass bowl. Toss rice with vinegar mixture using a plastic spoon.
Step 2 - The ingredients
3 or 4 pieces of Nori
1 avocado
1 cucumber
Green onion
Cubed firm tofu
Brown the Nori on a frying pan over medium heat. When it is bright green it is done. Rip or cut it into small pieces (1" square or to preference)
Chop the avocado, cucumber, and tofu in into small bites. Chop the green onion finely. Add all to taste.
If preferred, add shrimp, tuna, or preferred sushi meats in lieu of tofu.
Step 3 - Mix together and serve with soy sauce on the side.
Recommended: Serve with a dry white wine or sparkling wine.
SUGARCOOKIE�S
THAI CHICKEN SALAD BOWL
You�ll need:
1 boneless, skinless chicken breast
1/2 c. rice stick noodles, soaked in hot water
1/2 c. snow peas, cooked and cooled
1/2 c. sugar snap peas, cooked and cooled
3 or 4 chopped fresh mushrooms
1/4 medium cucumber, julienned or diced
1 scallion (green onion) chopped
1 c. chopped lettuce (I used romaine for this, but iceberg or even cabbage would work)
Cut up chicken into bite sized pieces. Grill or broil until done. Toss with vegetables and noodles.
Use the Thai Peanut Dressing found in the Dressings and Condiments section.
AISLING�S
TOMATO, SPINACH, and FETA FRITTATA
This is a basic frittata recipe with extremely unscientific measurements.
Feel free to substitute any combination of meats, vegetables, or herbs.
Suggestions below.
You�ll need:
6 large eggs
2 tbsp. water
Worcestershire sauce
1 c. (or more) spinach leaves, chopped or torn
� c. (or more) crumbled feta
3 tomatoes, chopped
1 tbsp. butter
Preheat broiler.
Whisk together eggs and water. Add a splash (or more) of Worcestershire sauce.
Season well with salt and pepper. Add tomatoes and spinach.
Melt butter over medium-high heat in large, oven-proof skillet. Pour egg mixture into skillet. Cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, about 5 minutes. Center should be moist. Sprinkle feta over top.
Remove from stovetop, and broil frittata 5 to 7 inches from heat until set, about 3-5 minutes (check after 3 to make sure it isn�t getting burnt). Cut into 4 wedges and serve.
Other good combinations for frittatas:
tomato, fresh basil and Parmesan
sausage, cheddar and salsa
smoked salmon, dill, and cubes of cream cheese
asparagus and Swiss
all vegetables
eggplant, tomato, zucchini and fresh mint
MEOW�S
TUNA CAKES
You�ll need:
1 can tuna
1 egg
� c. chopped red onion
� c. celery
chopped fresh sage
salt and pepper to taste
Mix together all ingredients, form into patties, and fry in just a bit of olive oil.
Great in a sandwich with the chipotle mayonnaise found in the Dressings and Condiments section.
SUGARCOOKIE�S
FRESH VEGGIE LASAGNA
You�ll need:
9 cooked lasagna noodles
2 14-oz. cans unsalted tomato sauce
8 plum tomatoes, peeled and chopped
1 tsp. dried oregano
1 tsp. minced garlic
1 tsp. crushed red pepper
1 small white onion, diced
1 green pepper, diced
1 can Great Northern beans, drained
1 15-oz. carton part-skim ricotta cheese
� c. fresh, grated Parmesan cheese
1 10-oz. package of frozen spinach, thawed and well drained
� tsp. freshly grated nutmeg
1 tsp. minced garlic
� c. snipped fresh basil
1 c. part skim mozzarella cheese
2 tsp. dried parsley
Sauce:
Mix tomato sauce, tomatoes, oregano, 1 tsp. garlic, red pepper, onion, and green pepper. Add salt and pepper to taste. Do not cook.
Cheese filling:
Mix beans, ricotta and Parmesan cheeses, spinach, nutmeg, 1 tsp minced garlic, and basil.
Preheat oven to 350�. Spoon 1/3 of the sauce over the bottom of a 9" x 13" baking dish. Layer with 3 noodles, � the cheese mixture, then 1/3 of the sauce. Repeat layers, ending with the last 1/3 of the sauce. Cover with foil, and bake for 50-55 minutes. Remove foil, top with mozzarella and parsley. Return to the oven for 10 minutes, uncovered, until cheese melts. Let stand 10 minutes before serving.
LE�S
AEGEAN PASTA SALAD
You�ll need:
� c. mayo
� c. Italian dressing
1 tbsp. black pepper
2 tbsp. oregano
rigatoni or wagon wheel pasta
2-3 sticks of celery
kalamata olives
Parmesan cheese
feta cheese
Mix mayo, dressing, pepper, and oregano. Pour over pasta. Blend in celery and olives (use as many as you like). Before eating, sprinkle Parmesan and crumble feta over.
CECE�S
AVOCADO AND TOMATO SALAD
You�ll need:
4 medium avocados, cubed
4 medium tomatoes, cut into small pieces
4 tbsp. vegetable oil
2 tbsp. vinegar
1 tsp. salt
� tsp. black pepper
4 drops red pepper sauce
1 small onion, chopped
Mix oil, vinegar, salt, pepper, and pepper sauce. Place avocados, tomatoes and onion in another bowl and pour first mixture on top. Cover and chill for at least 2 hours.
Makes 4-6 servings.
MAYABOO�S
AWESOME SUMMER SALAD
You�ll need:
2 c. bean sprouts
� packet spinach
1 c. mushrooms
1 c. chopped celery
1 green pepper
2 green onions
2 c. cooked rice
1 c. sunflower seeds
Sauce:
2 cloves garlic, minced
� tsp. Salt
1 tbsp. lemon juice
� c. olive oil
� tsp. tarragon
1 tsp. parsley
Chop everything and mix with garlic sauce. Serve with hummus and pita bread-makes great sandwiches!
MARTHA'S
CAULIFLOWER GRATIN WITH ENDIVE
4 tbsp. butter
2 heads endive, cut lengthwise into six
1 c. pasta (partially cooked)
2 lbs. (1 head?) cauliflower florettes
� c. all purpose flower
3 c. hot milk
salt and pepper
1/8 tsp. cayenne pepper
2 tbsp. minced chopped fresh marjoram or oregano
10 oz. Gruyere cheese, grated
2 oz. Parmesan cheese
Place rack in lower third of oven; heat oven to 400�F. Lightly butter a deep 1 1/2 quart heat-proof dish. Arrange the endive in the bottom of the pan. Spread the pasta evenly over the endive. Arrange the cauliflower florets in the dish in a mound.
Melt butter in a medium saucepan over medium heat; when bubbling, stir in the flour with a wooden spoon. Reduce heat to medium low, and stir for 2 minutes to cook the flour. Whisk in the hot milk, whisking constantly until the mixture thickens, about 4 minutes. Remove from heat, and whisk in salt, black and cayenne pepper, and marjoram. When well blended, whisk in the Gruyere until smooth. Pour the mixture over cauliflower. Wipe any spills from the side of the dish. Sprinkle with bread crumbs. Place gratin dish on a baking sheet in case it over flows in the oven.
Bake 30 minutes. Remove from oven, sprinkle with Parmesan. Reduce temperature to 350� F, and continue baking until a knife easily pierces the larger cauliflower pieces, about 40 minutes. (Cover gratin with foil if the top darkens before the cauliflower is cooked through.) Remove from oven, place on a cooling rack to rest for 10 minutes before serving.
This recipe can be nicely halved to feed one person for a couple days.
AISLING�S
FRENCH POTATO SALAD
You�ll need:
� c. canned chicken broth
� c. dry white wine
� c. olive oil
4 green onions, chopped
3 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. drained capers
3� lbs. of 2� inch-diameter red-skinned potatoes
Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot.
Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat (Important: Must do this while potatoes are still warm so that they absorb all the flavor of the dressing). Let stand at least 1 hour at room temperature. Toss again and serve.
MEOW�S
FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS
You�ll need:
3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-oz. can water chestnuts
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tsp. Worchestire sauce
several dashes cayenne pepper
3 c. cooked white rice (medium grain)
Cut bacon into small pieces. Dice carrot and celery and slice scallions. Rinse and drain water chestnuts and chop. In a large nonstick skillet cook bacon over moderately low heat, stirring constantly, until almost crisp. Add carrot and celery and cook over medium heat, until vegetables are just tender. Add scallions and water chestnuts and cook just until scallions are soft. Stir in remaining ingredients, add salt and pepper to taste, and cook for 3-5 minutes.
LE�S
PESTO PASTA SALAD
You�ll need:
Fresh basil
Olive oil
Pine nuts
Garlic (fresh or powder)
Pasta
Parmesan cheese
(optional): black olives, chopped tomatoes, red peppers or artichoke hearts.
In food processor, mix fresh basil, olive oil, pine nuts (and/or walnuts) and garlic. Pur�e. Blend with pasta (bowtie or wagon wheel is best). 1 c. pesto covers enough pasta for 4 helpings.
Top with Parmesan cheese, and optional items. Good served warm or cold.
SUGARCOOKIE�S
ROASTED POTATOES WITH SAGE AND GARLIC
You�ll need:
3 lbs. of red potatoes, washed, and sliced 1/2 inch thick
3 cloves of garlic, minced
1 tbsp extra virgin olive oil
1/2 c. packed fresh sage leaves, sliced and stemmed
1 tsp. salt
Freshly ground black pepper to taste
Toss all ingredients and bake uncovered at 350� for 30-40 minutes, or until potatoes are brown. Toss halfway through baking time.
TRYINGTOBEHIP�S
SEVEN LAYER SALAD
You�ll need:
1 lb. bacon, crumbled
1 head lettuce, chopped
1 head cauliflower, chopped
1 small onion, chopped
2 c. mayonnaise
� c. sugar
� c. shredded cheddar cheese
Layer ingredients in a large bowl as listed. Cover and refrigerate for at least six hours.
MARTHA'S
SWEET POTATO CRISP
If my grandmother doesn�t make this for Christmas and/or Thanksgiving, I complain and my mother yells at me.
You�ll need:
29-oz. can of yams/sweet potato (they are the same thing)
1/3 c. chopped pecans
1/3 c. coconut
1/3 c. firm packed brown sugar
3 tbsp. flour
3 tbsp. melted butter/margarine
Heat oven to 350�. Place drained yams in greased 1 1/5 qt. casserole/baking dish. In a small bowl, combine remaining ingredients. Blend well. Sprinkle over yams. Bake at 350� for 35-40 minutes, or until bubbly.
Makes 7 servings
On to part 2 of Jane Cook Book I
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