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NOTE: to print these recipes copy and paste into a word processing document
or you're going to print off a LOT of pages.
Side Dishes
Briam
(Greek caponata)
1 (14.5 ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 yellow summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
¼ cup Extra Virgin Olive Oil
1 ½ tsp salt
1 tsp fresh ground black pepper
1 tsp dried oregano
Preheat the oven to 400 degrees F. Pour the canned tomatoes into a
3 ½
quart baking dish and spread to cover the bottom. In a large bowl
combine the remaining ingredients. Toss to coat. Pour the vegetables
over the canned tomatoes in an even layer. Cover the baking dish with
foil and bake for 20 minutes. Remove the foil and bake until the edges
of the vegetables are golden, about 30-40 minutes.
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Fasolakia
(baked gigantes beans)
Ingredients
2 cans butter beans, drained
1 cup canned tomato sauce
¼ cup chopped flat leaf parsley
½ tsp dried oregano
EVOO for drizzling
Salt & pepper
Directions
Preheat oven to 450 degrees F. In a small oven dish or casserole,
combine the beans with tomato sauce, parsley and oregano, crushing
the oregano in your palm before you sprinkle it into the beans. Drizzle
beans with a touch of EVOO and season with salt and pepper to taste.
Combine ingredients with a final toss. Place in oven and bake 12 minutes
or until sauce is bubbling and beans are heated through.
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New England Autumn Casserole
Ingredients:
2 1/2 C pumpkin or winter squash, sliced
1 1/2 C apples, sliced
1 lb sausage, broken up and browned
1/4 C butter, melted
3-4 Tbsp brown sugar, firmly packed
1 tsp cinnamon
1/2 C walnuts, broken up, or almonds
Salt, to taste
Butter
Directions:
The pumpkin or squash will not cook as quickly, so slice it more thinly
than the apples.
Place a layer of pumpkin, then a layer of apples, and a layer of sausage,
in a 2-quart casserole dish. Combine 1/4 cup melted butter, sugar,
cinnamon, nuts and salt; drizzle some over the apples and pumpkin.
Continue alternating layers and drizzling with butter and sugar mixture
until all ingredients have been used. Dot with a bit more butter.
Cover casserole and bake at 350 degrees for 45-60 minutes or until
pumpkin and apples are tender.
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Fagioli Sgranati
Ingredients:
3 cups dried cannelloni beans
1 1/4 c extra-virgin olive oil
10 fresh sage leaves
Salt and pepper to taste
Directions:
Pick through and rinse beans (about 1 1/3 lbs.) in water. Put beans
into a medium pot and cover with water. Add 1/4 cup extra-virgin olive
oil and fresh sage leaves to the pot. Bring to a boil over high heat,
then reduce heat to medium-low to maintain a very gentle simmer. Continue
simmering gently, stirring occasionally, until the skins of the beans
are tender and the insides are soft, about 2 hours. Drain beans and
transfer them to a large bowl. Add 1 cup extra-virgin olive oil and
salt and pepper to taste. Toss gently and serve hot with the roasted
herb-stuffed pork loin. Makes 8 cups.
Wine Recommendation: Medium-dry white
with a little zing to it, try a Gewurztraminer, or Fume Blanc. For
those who want subtle, Vinho Verde would be nice.
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Maccheroni con Funghi
Directions:
8 tbsp olive oil
2 cloves garlic, peeled & finely minced
1/2 medium sweet onion, peeled and finely chopped
Sea salt & fresh ground pepper
2 lbs. assorted fresh mushrooms, washed trimmed and cut into large
pieces
1/4 cup fino sherry
Leaves of 6 springs of parsley, coarsely chopped
1 lb tube shaped pasta
3 oz freshly grated parmigiano-reggiano
Ingredients:
Bring a large pot of water to a boil over high heat. Meanwhile, heat
a large skillet over medium heat until warm. Add 2 tbsp of the oil,
then add garlic and onions and cook stirring occasionally until onions
are translucent, about 5 minutes. Season to taste with salt and pepper,
transfer to a medium bowl, and set aside. Return skillet to high heat.
Add 2 tbsp of the oil, then add half the mushrooms, and cook until
moisture evaporates and mushrooms are lightly browned, 10-12 minutes.
Transfer mushrooms to bowl with onions. Repeat process with 2 more
tbsp oil and remaining mushrooms. Return mushroom-onion mixture to
skillet and stir well. Add sherry, scraping up any browned bits stuck
to bottom of skillet and cook for 2 minutes. Add some water to skillet,
if necessary, to make pan juices and little saucier. Add parsley,
reduce heat to medium, and simmer for a few minutes. Adjust seasonings
and keep warm over lowest heat. Add a generous pinch of salt to pot
of boiling water. Add pasta and cook, stirring often, until just cooked
through, 12-13 minutes. Drain pasta, reserving 1 cup of the pasta
water, and return pasta to pot. Add mushroom-onion mixture, three-quarters
of the cheese, and remaining oil to pasta and toss well, moistening
pasta with some of the reserved pasta water if needed. Transfer pasta
to a warm serving platter and sprinkle with remaining cheese.
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Black-Eyed Pea Corn Bread
Ingredients:
1 tsp butter
1 medium yellow onion, peeled and chopped
1 cup white cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated cheddar cheese
1 15-oz can black-eyed peas, drained
3/4 cup canned cream-style corn
1/2 cup canned chopped green chiles
1/2 cup drained sliced pickled jalapenos, chopped
Directions:
Preheat oven to 350°. Grease a 9x13 baking dish with butter and
set aside. Heat skillet with 1 tsp olive oil, add onions and cook
until onions are transparent. Transfer bowl.
Whisk cornmeal, flour, salt and baking soda together
in a large bowl. Beat eggs, buttermilk and oil together in a medium
bowl. Add egg mixture to cornmeal mixture, stirring until cornmeal
mixture is just moistened (batter will be lumpy). Stir in onions,
cheese, black-eyed peas, corn, green chiles, and jalapenos. Pour batter
into prepared baking dish, smoothing top with the back of the spoon.
Bake until golden brown, 50-60 minutes. Allow to cool for 10 minutes
before serving.
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Sweet Potato Rissoto
Ingredients:
2 Tbsp dry white wine or water
1/3 c. chopped onion
1 clove garlic, finely chopped
1 cup uncooked Arborio or short-grain white rice
1/2 c. masked cooked sweet potato
3 3/4 c. chicken or vegetable broth, warmed
2 Tbsp grated Parmesan cheese
1/2 tsp chopped fresh rosemary (1/4 tsp dried)
1/8 tsp ground nutmeg
Directions:
Spray 3 quart nonstick saucepan with cooking spray. Heat wine to boiling
in saucepan over medium-high heat. Cook onion and garlic in wine 3-4
minutes until onion is tender. Stir in rice. Cook 1 minute, stirring
constantly.
Stir in sweet potato and 1/2 cup of the broth. Cook,
stirring constantly, until liquid is completely absorbed. Stir in
additional 1/2 cup broth. Continue cooking about 20 minutes, stirring
and adding broth 1/2 cup at a time as it absorbs. Rice will be creamy
and tender. Remove from heat. Stir in remaining ingredients.
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Cranberry and Wild Rice Bake
Ingredients:
1 c. uncooked wild rice
2 1/2 c. water
2 tsp butter
1/2 c. onion, chopped
1 c. mushrooms
2 1/2 c. hot water
1 Tbsp vegetable bouillon
1/2 tsp garlic powder
1/4 tsp salt
1 c. dried cranberries
Directions:
Heat oven to 350°. Grease square baking dish, 8x8x2. Heat rice
and 2 1/2 cups water to boiling, stirring occasionally; reduce heat.
Cover and simmer 30 minutes; drain.
Melt butter in 10 inch skillet over medium heat. Cook
onion and mushrooms in butter, stirring frequently, until onion is
tender. Mix wild rice and onion mixture in baking dish. Mix hot water,
bouillon, garlic powder and salt; pour over rice mixture.
Cover and bake 1 1/4 hours. Stir in cranberries. Cover
and bake 15 to 20 minutes or until liquid is absorbed.
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Mushroom Risotto
Emeril Lagasse, 2003
Ingredients:
5 to 6 cups chicken stock
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced for garnish
Directions:
In a medium saucepan, bring the stock to a simmer over medium heat.
Reduce the heat to very low to keep hot.
In a large heavy saucepan, heat the oil and melt the butter over medium-high
heat. Add the shallots and garlic, and cook, stirring until fragrant
and soft, about 3 minutes. Add the mushrooms and cook, stirring, until
wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice
and cook, stirring constantly, until the grains are opaque, about
1 minute. Stir in the thyme. Add the wine and cook, stirring, until
nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper.
Cook, stirring constantly, until the stock is nearly all evaporated.
Continue adding more stock 1/2 cup at a time as the previous addition
is nearly absorbed, until the rice is tender and the risotto is creamy,
18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley
and mix well.
Remove from the heat and adjust the seasoning, to taste. If desired,
stir in truffle oil to taste.
Serve immediately, topping each portion with a sprinkling of the remaining
cheese and ham.
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Marinated Zucchini and Summer Squash
Ingredients:
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp chopped fresh thyme leaves
Salt & fresh ground pepper
1/3 c. olive oil
1 pound zucchini, trimmed & sliced diagonally 1/4” thick
1 pound yellow squash, trimmed & sliced diagonally 1/4”
thick
Directions:
Whisk together vinegar, lemon juice, garlic and thyme together in
large bowl to blend. Season with salt & pepper. Gradually whisk
in the oil. Spoon 3 Tbsp of the marinade into a small bowl, cover
and set aside. Add the squash to the large bowl and toss to coat.
Transfer the mixture to a 13x9x2-inch glass baking dish. Cover and
marinate at room temperature at least 3 hours or cover and refrigerate
up to 1 day.
Prepare the barbecue for medium-high heat. Grill the
vegetables until they are crisp-tender and brown, turning occasionally,
about 8 minutes. Transfer the vegetables to a platter. Drizzle with
the remaining marinade and serve hot or at room temperature.
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Boxty
Boxty is a traditional potato dish, celebrated in the
rhyme “Boxty on the griddle, boxty in the pan, if you can’t
make boxty, you’ll never get your man.”
Ingredients:
1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted (1/4 cup approx.)
1/2 cup milk
Directions:
Grate the raw potato into a bowl. Turn out onto a cloth and wring,
catching the liquid in a bowl. This will separate into a clear fluid
with starch at the bottom. Pour off the fluid and scrape out the starch
and mix with the grated and mashed potatoes.
Sieve the dry ingredients and mix in along with the
melted butter. Ad a little milk if necessary to make a pliable dough.
Knead lightly on a floured surface. Divide into four and form large,
flat cakes. Make each into quarters but do not cut right through,
and bake on a griddle or in a heavy pan. If liked, more milk and an
egg can be added to make a batter which can be fried in bacon fat
like drop scones.
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Irish Soda Bread
Ingredients:
2 1/2 cups flour 1/2 tsp baking soda
3/4 tsp salt 1 Tbsp caraway seeds
1 cup raisins 1/4 cup sour cream
1 1/2 tsp baking powder
1 1/4 cup buttermilk 1 large egg
1/2 cup sugar 1/2 cup butter
Directions:
Preheat oven to 350°. Butter a 9-inch cake pan. In a mixing bowl
sift together all dry ingredients and work the butter into the mixture
(like for pie dough). Blend in raisins and caraway seeds.
Beat together the egg, buttermilk and sour cream until
well blended. Stir the wet mixture into the dry until just blended.
Pour the batter into the prepared pan and bake for about 50-55 minutes
until golden on top. Test with a toothpick until it comes out clean.
Serve warm with plenty of butter.
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Dublin Coddle
This is a very popular dish, especially in Dublin, and
has been so for many years. It is nourishing, tasty and warming -
what more could you ask? Although it is best made with a good stock
- a ham bone boiled in water - a light stock cube will substitute.
Ingredients:
1 lb fat pork sausages
8 oz block of bacon
1 C. stock or water
6 medium potatoes
2 medium onions
Salt and pepper to taste
Directions:
Cut the bacon into 1inch squares. Bring the stock to the boil in a
medium saucepan which has a well-fitting lid, add the sausages and
the bacon and simmer for about 5 minutes. Remove the sausages and
bacon and save the liquid. Cut each sausage into four or five pieces.
Peel the potatoes and cut into thick slices. Skin the onions and slice
them. Assemble a layer of potatoes in the saucepan, followed by a
layer of onions and then half the sausages and bacon. Repeat the process
once more and then finish off with a layer of potatoes. Pour the reserved
stock over and season lightly to taste. Cover and simmer gently for
about an hour. Adjust the seasoning and serve piping hot.
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Colcannon
Colcannon is a simple warming dish which is easy to
make and very filling. A silver sixpenny piece is wrapped in greaseproof
paper and buried in it. To find it in your portion was to bring good
luck for a year.
Ingredients:
8 medium potatoes, peeled
1 small cabbage, cored and shredded
small bunch green onions
1/2 cup milk
salt and pepper
knob of butter per person
Directions:
Cook cabbage in steamer. Cook the potatoes in a steamer until soft
and mash, keep hot. Chop the green onion finely, both green and white
parts, and cook for 5 minutes in the milk. Beat this mixture into
the mashed potatoes until smooth and fluffy, add cabbage, season to
taste and serve with a good knob of butter melting into the top.
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Spaetzle
Ingredients:
3 C. flour
1 tps salt
4 eggs
2 Tbls butter
Directions:
In a bowl mix together flour, salt, eggs and 3/4 cup water until smooth.
Heat 4 quarts of water until boiling. Reduce hot water
to medium heat. Over simmering water, with rubber spatula, press batter
through large holed colander. Stir water gently so pieces do not stick
together. Cool 2-3 minutes until tender but firm. Drain, toss with
butter.
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Autumn Fried Apples
Ingredients:
3 lbs apples, cored and sliced
2 Tbsp butter
1/4 c. brown sugar
2 Tbps Red Hots cinnamon candies
Directions:
In a large skillet, melt butter and add apples, toss lightly to coat
apples with melted butter. Cook for 5 minutes stirring occasionally.
Add brown sugar and red hots to apples, toss to coat. Continue cooking,
stirring occasionally, until apples are softened. Serve warm.
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Au Gratin Fall Vegetables
Ingredients:
3 tbsp butter
2 tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
3 c. milk
2 C. sharp cheddar cheese shredded
2 medium sized potatoes sliced thin
1 medium egg plant sliced thin
1 small yam, peeled and sliced thin
1 medium yellow squash sliced thin
2 tbsp chopped onion
Directions:
Make white sauce out of first five ingredients. Add cheese until melted
and sauce is thickened.
Layer 1/2 of each of the vegetable in a casserole dish.
Cover with half of the onions and half of the sauce. Repeat layers.
Cover and place in 350° oven for 1 hour. Uncover and bake 30 minutes
longer.
Wine Recommendation: Fume Blanc, Pinot
Grigio or Sauvignon Blanc
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Spinach with Pine Nuts
Ingredients:
3 large bunches fresh spinach
2 Tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1/2 C pine nuts
Salt and fresh ground black pepper
Directions:
Wash the spinach thoroughly and cut the rough stems off. Cook the
spinach in 2 Tbsp water in a covered pan for 5 minutes then drain
and chop. Heat the olive oil over a medium to low heat and add the
garlic, and pinenuts. Fry gently for 2-3 minutes, stirring all the
time so that the pine nuts brown but do not burn. Add the spinach.
Mix all ingredients together and season with salt and pepper.
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Ginger Carrots
Ingredients:
5 carrots, cleaned and sliced
1 Tbsp sugar
1/4 C orange juice
1/4 tsp dried or fresh ginger
1 tsp salt
1 tsp corn starch
Directions:
Cook carrots in boiling salted water until tender (about 20 minutes).
Combine sugar, orange juice, ginger, salt and cornstarch in sauce
pan and cook until blended smooth. Add cooked carrots, toss lightly,
and serve warm.
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Cinnamon Apples
Ingredients:
1 cup sugar
1 cup water
1/2 cup red cinnamon candies
8 red apples
Directions:
In a saucepan make a syrup of water, sugar and candy. Peel and core
apples. Place apples in slowly boiling syrup and turn gently several
times to obtain uniform color and thorough cooking. When done, but
still whole, remove apples from syrup and chill. To serve, place chilled
apples on lettuce leaf. Fill center with creamed cheese or cottage
cheese and top with a walnut half.
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Glazed Apple Bread
Ingredients:
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla
1 large egg
2 cup sifted unbleached flour
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
2 Tbsp milk
1/2 cup raisins
2 large apples, chopped
1/2 cup walnuts chopped
Glaze:
1/2 cup powdered sugar
1 Tbsp water
2 Tbsp melted butter
Directions:
Combine oil, sugar and vanilla. Cream until light and fluffy. Add
eggs and beat well. Sift together flour, cinnamon, salt and baking
powder. Add milk, raisins, apples, nuts and dry ingredients to mixture
and stir only until flour is well dampened.
Bake in well-greased 9x5-inch loaf pan at 350° for
50 to 60
minutes. Cool; remove from pan. Combine glaze ingredients; mix well
and pour over loaf. Let glaze set before wrapping loaf tightly. Best
if made day prior to serving.
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Walnut Cheddar Apple Bread
Ingredients:
1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup diced dried apple
1/2 cup coarsely chopped walnuts
Directions:
Preheat oven to 350°. Grease 9x5-inch loaf pan. Beat butter and
sugar in large bowl with electric mixer on medium speed until light
and fluffy. Beat in eggs and vanilla until blended. Combine flour,
baking powder, baking soda and salt in small bowl.
Add flour mixture to butter mixture on low speed alternately
with sour cream and milk, beginning and ending with flour mixture.
Mix well after each addition. Stir in cheese, apple and walnuts until
blended. Spoon into prepared pan. Bake 50 to 55 minutes or until wooden
toothpick inserted in center comes out clean. Cool in pan 15 minutes.
Remove from pan and cool completely on wire rack. Store tightly wrapped
in plastic wrap at room temperature.
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Roasted Potato Medley
Ingredients:
2 lbs red skin potatoes
2 lbs sweet potatoes
1 large sweet onion
1/3 C olive oil
1 tsp dried oregano
1 tsp dried fennel
fresh ground black pepper
salt to taste
Directions:
Preheat oven to 350 and move oven rack to the top 1/3 of the space.
Clean potatoes with vegetable brush, removing any soft spots with
knife. Dice all potatoes into 1-inch pieces. Chop onion into 1/2 to
1-inch pieces. Place all vegetables in a large bowl. Add olive oil
and sprinkle with herbs and seasonings. Toss to thoroughly coat. Spread
onto large cookie sheet or shallow roasting pan. Place uncovered in
oven and roast for 30 minutes. Remove from oven, stir gently, cover
with foil and return to oven for 20-30 minutes or until all vegetables
are fork tender.
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Polenta with Smoked Cheddar and Sage
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, melted
1/2 cup smoked cheddar cheese, grated
2 Tbsp fresh sage, chopped
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2
teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat
to low and cook until the mixture thickens and the cornmeal is tender,
stirring often, about 15 minutes. Turn off the heat.
Pour thickened mixture into a greased 9" cake pan. Refrigerate
until set - at least 1 hour.
Cut polenta into wedges and place on cookie sheet. Brush with melted
butter and place under broiler until butter bubbles and polenta begins
to brown. Turn over and repeat with the opposite side.
When polenta is browned lightly on both sides, sprinkle with cheddar
cheese and chopped sage. Return to broiler and toast the cheese until
it is melted. Serve hot.
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Calabacitas
1 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 C frozen whole kernel corn
1 15-ounce can black beans, rinsed and drained
1/2 tsp salt
Heat olive oil in a large skillet over medium-high heat. Add onion
and garlic, and cook, stirring until translucent. Add zucchini and
poblano pepper, sauté until soft. Stir in corn and beans, and
heat through. Season with salt.
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Quinoa and Black Beans
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 C uncooked wheat berries
1 1/2 C vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
1 C frozen corn kernels
2 15-ounce cans black beans, rinsed and drained
1/2 C chopped fresh cilantro
1. Heat the oil in a medium saucepan over medium heat.
Stir in the onion and garlic and sauté until lightly browned.
2. Mix wheat berries into the saucepan and cover with vegetable broth.
Season with cumin, cayenne pepper, salt and pepper. Bring the mixture
to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about
5 minutes until heated through. Mix in the black beans and cilantro.
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Potato Pancakes
2 lbs potatoes, peeled
1 C all-purpose flour
2 large eggs
1/3 C thinly sliced scallions
2 tsp minced garlic
1 tsp salt
1/2 tsp ground white pepper
Vegetable oil, as needed for pan frying
Into a large bowl, grate the potatoes. Mix with all other ingredients.
Mix well and cover completely with plastic wrap (place right onto
the surface to help prevent oxidizing).
To pan fry, heat skillet on high heat and fill with at least 1/16”
of oil. Scoop 1/2 cup of batter onto the hot griddle, spreading the
mixture out so the pancake is 1/4 inch thick. Decrease the heat to
medium and cook until one side is crispy and brown and flip to brown
the other side. Transfer to paper towels to absorb the excess fat.
Keep warm and crisp. Serve pancakes with a dollop of sour cream and/or
applesauce.
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Red Cabbage
1 1/2 C red wine vinegar
1 1/2 C sugar
1/2 C unsalted butter
12 C shredded red cabbage (1 large head)
In a 6-quart pot, bring the vinegar, sugar and butter to a simmer
of medium heat. Add the cabbage and toss to coat. Simmer,
uncovered, over low heat for 1 hour. If you prefer a softer cooked
cabbage, you may simmer for a longer period of time; cook less time
if you prefer it al dente.
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Sweet Potatoes and Apples
6 medium sweet potatoes
2 medium tart apples, peeled, cored and cut into rings
1/2 C packed brown sugar
1/4 C butter
2 Tbsp unsweetened apple juice
2/3 C finely crushed gingersnap cookies (about 10 cookies)
Place the sweet potatoes in a Dutch oven; cover with water. Cover
and bring to a boil; cook for 30 minutes or until tender. Drain; cool
slightly. Peel the potatoes and cut into 1/2” slices. Arrange
half of the slices in a greased 13x9” baking dish. Top with
the apples and remaining sweet
potato slices. In a small saucepan, bring the brown sugar, butter
and
apple juice to a boil. Pour over potatoes and apples. Bake, uncovered
, at 325 for 30 minutes or until apples are tender. Sprinkle with
gingersnap crumbs. Bake 15 minutes longer. Yield: 8-10 servings.
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Cranberry Cornmeal Dressing
3 C reduced sodium chicken broth
1/2 C yellow cornmeal
1/2 tsp salt
1/2 tsp white pepper
1/2 lb Italian sausage
1 large onion, diced
1 C celery, chopped
1 garlic clove, minced
1 egg yolk
4 C soft Italian bread crumbs
3/4 C dried cranberries
2 Tbsp minced fresh parsley
1 Tbsp balsamic vinegar
1 tsp sage
1 tsp savory
1/4 tsp ground nutmeg
In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until
smooth. In a large saucepan, bring remaining broth to a boil. Add
cornmeal mixture, stirring constantly. Return to a boil; cook and
stir for 3 minutes or until thickened. Remove from the heat; set aside.
Crumble the sauce into a large nonstick skillet; add onion, celery
and garlic. Cook over medium heat until sausage is no longer pink;
drain. Stir in egg yolk and cornmeal mixture. Add the bread crumbs,
cranberries, parsley, vinegar, sage, savory and nutmeg.
Transfer to a 1 1/2 qt baking dish coated with cooking spray. Cover
and bake at 350 for 40-45 minutes or until heated through. Yield:
8 servings.
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Hickory Pit Beans
1 31-ounce can pork and beans in tomato sauce, drained
1 C barbecue sauce
1 C chopped cooked beef brisket or bacon
1/2 C water
1/4 C ketchup
1/4 C packed brown sugar
1 tsp liquid smoke
In a large saucepan, combine drained beans, barbecue sauce, meat,
water, ketchup, brown sugar and liquid smoke. Bring to boiling; reduce
heat. Simmer, uncovered, for 20-30 minutes or until desired consistency,
stirring occasionally. Serve hot.
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Crunchy Cabbage Slaw
1/3 C salad oil
1/3 C rice vinegar or white vinegar
2 Tbsp sugar
2 tsp soy sauce
1/4 tsp fresh ground black pepper
1 3-oz package ramen noodles, broken
1/2 16-oz package shreeded cabbage
1/2 C slivered almonds, toasted
1/4 C sliced green onions
1/4 C shelled sunflower seeds
In a small bowl whisk together oil, vinegar, sugar, soy sauce, black
pepper and the contents of seasoning packet from ramen noodles. Set
aside.
In a large bowl, combine the broken dry ramen noodles, cabbage, almonds,
green onions and
sunflower seeds. Drizzle dressing over the
cabbage mixture. Toss to coat. Chill up to 1 hour before serving.
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L. A. (Lower Alabama) Caviar
4 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red pepper
1 cup chopped red onion
1 ½ cups cherry tomatoes, quartered
1 cup chopped fresh parsley
Dressing:
¾ cup balsamic vinegar
½ cup extra virgin olive oil
¼ cup sugar
2 teaspoons salt
1 teaspoon black pepper
Combine all dressing ingredients in a jar; cover tightly and shake
vigorously to dissolve sugar. Set aside.
Rinse and drain peas well. Place in a large glass or aluminum bowl.
Add remaining ingredients and dressing. Toss well. Transfer to plastic
container, cover and refrigerate for at least two hours before serving.
Serve with tortilla chips.
Yield: 20-25 Servings
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Tomato Salad
8 medium tomatoes
1/2 C basil leaves
5 shallots, sliced thinly
1/3 C balsamic vinegar
1/3 C olive oil
1/3 C Dijon mustard
Fresh ground black pepper
Sea salt
Cut the tomatoes into thick slices or wedges. Remove the core from
the slices. Roll the basil leaves and cut thinly with a sharp knife.
Peel and halve the shallots, slice thinly. Put all three ingredients
into a large bowl.
In a small bowl, whisk together the balsamic vinegar, olive oil and
Dijon mustard. Season with salt and pepper to taste. Pour over tomato
mixture. Cover and place in refrigerator until serving.
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Cranberry-Walnut Sweet Potatoes
4 large sweet potatoes
¼ C finely chopped onion
1 Tbsp butter
1 C fresh or frozen cranberries
1/3 C maple syrup
¼ C water
¼ C cranberry juice
¼ tsp salt, divided
½ C chopped walnuts, toasted
1 tsp Dijon mustard
¼ tsp pepper
2 Tbsp minced chives
Scrub and pierce sweet potatoes. Bake at 400 for 1 hour or until tender.
In a small saucepan, sauté the onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 tsp salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
Cut potatoes in half lengthwise; sprinkle with the pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives and serve.
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Maple-Glazed Carrots
1 ½ C baby carrots
½ C water
1 Tbsp butter
2 Tbsp maple syrup
¼ C chopped pecans
In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted. Serve
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Potato Dumplings
6 medium potatoes, peeled, boiled and cooled
½ C flour
1 ½ tsp salt
2 eggs
Grate the potatoes fine, or put them through a ricer; place in a bowl. Add the eggs, flour and salt and mix well together. Roll this dough into 1-inch balls, and drop them into boiling water. Gently boil them for 10 minutes. Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making gravy.
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Creamed Spinach
2 C ½ & ½
1 c milk
1 cube chicken bouillon
½ tsp Tabasco sauce
½ tsp ground nutmeg
¼ tsp granulated garlic
1/8 tsp celery salt
½ C unsalted butter
½ C all-purpose flour
3 (10-oz) packages frozen chopped spinach, thawed and squeezed dry
Salt & fresh ground black pepper
In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco and seasonings to a simmer. Remove from heat and keep warm.
In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2-3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly until it thickens. The sauce will be very thick.
Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.
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Tomato Bacon Rotini
6 ounces Rotini pasta
1/4 C butter
1/4 C all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 3/4 C milk
1 1/2 C grated Parmesan cheese
8 slices bacon, cooked and chopped
2 medium tomatoes, chopped
Cook pasta according to package directions. Drain, cover and set aside.
In a large saucepan, melt butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.
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Vegetable Ribollita
Ingredients:
1/4 cup extra-virgin olive oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic, 1 minced and 1 whole
1 tsp salt
1 tsp freshly ground black pepper
1 Tbsp tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
Grated Parmesan, for serving
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30
minutes. Serve with warm, fresh bread.
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Zucchini-Corn Pudding
1 ½ lbs zucchini, thinly sliced
1 medium onion, thinly sliced
1 green pepper, minced
1 or 2 cloves garlic, minced
¼ tsp rosemary
¼ C vegetable oil
1 14 oz can cream style corn
½ - 1 C grated cheese
3 eggs, well beaten
Salt and pepper to taste
Cook zucchini in boiling salted water until tender. Drain – squeeze out all liquid. Sauté onion, green pepper, garlic and rosemary in oil until tender; Add zucchini, corn, cheese, eggs, salt and pepper and mix through. Turn into a greased 2 quart casserole dish. Bake 45 minutes at 350 degrees or until firm.(Note – this can be put together ahead
except for the eggs. Add these to mixture just before baking.)
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Warm German Potato Salad
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper to taste.
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Tabouli
1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 tomatoes, diced
2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt
In a large mixing bowl, pour the water over the cracked wheat and cover,
let stand about 20 minutes until wheat is tender and water is absorbed.
Add the chopped herbs and vegetables and toss with the mix. Combine the
oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and
mix well. Chill. Serve and enjoy.
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Green Chili Cornbread
1 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
1/4 cup sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup sour cream
2 eggs
1 3/4 cups milk
2 7-ounce cans of whole green chilies, drained, chopped
1 cup corn (frozen is fine)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chilies, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving. Makes about 12
serving pieces.
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Vegetable Ragout
Ingredients:
6 Tbsp onion, chopped
2 Tbsp butter
2 lbs green beans, sliced diagonally
½ pound okra, sliced
1 lb tomatoes, chopped
1 bay leaf
1 tsp summer savory
4 Tbsp white wine
Salt and pepper to taste
Directions:
Fry onion in butter
Put all ingredients together in 9x12 baking dish and bake for 1 hour at 350. (Cook covered for more juices.)
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Green Chili Rice
1 C rice, cooked and cooled
2 C sour cream
8 oz sharp cheddar cheese, grated
2 cans chopped green chilies, drained
Butter
Parmesan cheese
Mix the rice and sour cream.
Place on half of the mixture in lightly greased casserole dish. Sprinkle one half cheddar cheese over mixture. Spread all of chilies, then top with other half of cheese.
Add remaining rice mixture and dot with butter. Sprinkle with Parmesan cheese.
Bake at 350 for 30 minutes.
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Hashbrown Casserole
2 (10.75 oz) can condensed cream of chicken soup
1 1/2 C sour cream
2 Tbsp butter, softened
2 Tbsp dried minced onion flakes
ground black pepper to taste
1 (2 lb) package frozen shredded hash brown potatoes, thawed
2 (4 oz) can chopped green chilies
1/2 C chunky medium salsa
4 ounces extra sharp Cheddar cheese, shredded
1/2 C bread crumbs
Preheat oven to 350 degrees. Lightly grease a 9x13 in baking dish.
In a large bowl, mix together soup, sour cream, butter, onion, pepper, potatoes, chilies, salsa and half of the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese and top with breadcrumbs.
Bake 4-5 minutes in the preheated oven, or until cheese is melted and casserole is bubbly.
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Crepes
2 eggs
1 C milk
2/3 C all-purpose flour
1 pinch salt
1 1/2 tsp vegetable oil
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 C of crepe bagtter into pan, tilting to completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden. Repeat with remaining batter.
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