ThE PRINTERS COOKBOOK

Christmas 2001 edition

ThE PRINTERS COOKBOOK

Roy and Linda Nix Marian Baade and...MANY cooks who have chosen to let us enjoy their anonymous contributions.

PLEASE JOIN US!

If you have photographs of friends and loved ones cooking your dish, or eating it, you can send them too. If they don’t like it, be sure to send a picture of them making funny faces.

And keep those recipes coming! You can send them to: [email protected]

If the cake flops, or the sauce tastes yukky, or your oven blows up, we hope you will accept this in the spirit of adventure. In most cases, neither Roy or Linda Nix, Marian Baade, or anyone else has tested all of these recipes. Enjoy them in the appropriate spirit and let us know if you have questions, reviews, critiques. This will help us to keep The Printers’ Cookbook current.

Credits and email addresses identify the contributors where they are available.

We love the responses to our invitation to join us in The Printers Cookbook’ project. There are recipes here from around the world.

INTRODUCTION

Put 1 inch cement on bottom of large box

The Printers’ Cookbook

8. Drill several holes in bottom for drainage.

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7. Remove tarp and cardboard when cement is dry enough

6. Cover with a tarp for 24 to 48 hours

5. Add cement mixture to form walls

4. Drive stakes on outside walls to prevent cardboard from spreading under weight of cement mixture.

3. Place small cardboard box inside large cardboard box, then make wire mesh square to go between walls to hold cement mixture.

2. Lay wire mesh on top of 1 inch of cement then add 1 inch of cement on top of wire

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A cardboard box inside a cardboard box, with 3 to 4 inch space between boxes for walls

Mix and add water to make fairly dry mixture

2 parts Peat Moss 2 Parts Pearlite 1 Part Cement

Planter Boxes

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2 2 3 3 4

Bananas Foster . . . . . . . . . . . . . . . . . . . . . . . 8 Easy Lemon Chess Pie . . . . . . . . . . . . . . . . . . . . 9 Big Batch No-Bake Cookies . . . . . . . . . . . . . . . . . 9 Green Garbage . . . . . . . . . . . . . . . . . . . . . . . 10 Felix’s Dip . . . . . . . . . . . . . . . . . . . . . . . . . 10 Toffee Crisps . . . . . . . . . . . . . . . . . . . . . . . 11 Holiday Jell-O Poke Cake . . . . . . . . . . . . . . . . . 12 Maple-Pecan Cookies . . . . . . . . . . . . . . . . . . . . 13 Lemon Oat Cookies. . . . . . . . . . . . . . . . . . . . . 14 Mint Ice . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . 17 Quick Mix Banana Bread. . . . . . . . . . . . . . . . . . 18 Big and Chewy Oatmeal-Raisin Cookies . . . . . . . . . . 19 Pecan Pound Cake . . . . . . . . . . . . . . . . . . . . . 20 Never-Fail Chocolate Fudge . . . . . . . . . . . . . . . . 21 Our Favorite Christmas Cake . . . . . . . . . . . . . . . 22 Tarte au sucre (Sugar Pie) . . . . . . . . . . . . . . . . 23 Pouding chomeur (Poor man’s pudding) . . . . . . . . . . 24 Blackberry Cobbler . . . . . . . . . . . . . . . . . . . . 25 French Coconut Pie . . . . . . . . . . . . . . . . . . . . 26 Easy Frozen Dessert . . . . . . . . . . . . . . . . . . . 26 Cherry Jell-O Jubilee . . . . . . . . . . . . . . . . . . . 27

CHAPTER TWO: Desserts and Bread

Quail. . . . . . . . . . . . . Pheasant. . . . . . . . . . . Baked Woodcock . . . . . . Chukar . . . . . . . . . . . . Game Birds with Mushrooms

CHAPTER ONE: Eating birds

CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . 8

Table of Contents

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Rubs . . . . . . . . . . . . . . . . . . . . . . . . . . Tourtière du Lac-St-Jean (Lake St-Jean Meat Pie) . Aunt Virginia’s Brisket . . . . . . . . . . . . . . . . Aunt Virginia’s Corn Hush Puppies . . . . . . . . . . Sloppy Joes . . . . . . . . . . . . . . . . . . . . . . Ron’s Fire Wings . . . . . . . . . . . . . . . . . . . . Chicken-Fried Steak . . . . . . . . . . . . . . . . . Baby Back Ribs . . . . . . . . . . . . . . . . . . . . Chicken and Wild Rice . . . . . . . . . . . . . . . . . David’s Favorite Buffalo Wings . . . . . . . . . . . . Elephant Stew . . . . . . . . . . . . . . . . . . . . . Holiday Tourtiere . . . . . . . . . . . . . . . . . . .

CHAPTER THREE: Meat

Mom’s Famous Dessert Orange/Pineapple Cream . . . . . . . French Market Doughnuts . . . . . . Sara Lee Original Cream Cheesecake . Grandma’s Coke Cake . . . . . . . . . Funnel Cakes . . . . . . . . . . . . . . Grandma’s Old-Fashioned Poundcake . Pecan Crescents . . . . . . . . . . . . Gini’s Potato Chip Cookies . . . . . . . Steve’s Chewy Granola Bars. . . . . . Famous Dallas Stores $250 Cookies . Toffee Graham Cracker Bars . . . . . Creamy Corn Muffins . . . . . . . . . Kourabiedes (Greek Easter Cookies) . Crazy Cake . . . . . . . . . . . . . . . Rice Pudding . . . . . . . . . . . . . . Sweet Potato/Pecan Pie . . . . . . . . Damper. . . . . . . . . . . . . . . . . Bourbon Balls. . . . . . . . . . . . . . Scones . . . . . . . . . . . . . . . . . Pumpkin Scones . . . . . . . . . . . . Lemon Supreme Cake . . . . . . . . .

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46 47 48 48 49 50 51 52 53 53 54 55

27 28 29 30 31 31 32 32 33 34 35 35 36 37 38 39 40 41 42 43 43

CHAPTER SIX: The Garden

Marian Baade, New City, NY [email protected]

The smell of the angels cooking will lure your guests into the kitchen...be sure they don’t burn themselves as they will attempt to eat them right out of the frying pan.

Wrap each oyster in a slice or half-slice (depending on size) of bacon and secure with a toothpick. Fry gently, turning often to cook all sides of the bacon.

Marinate the oysters briefly in a mixture of soy sauce and wine. Drain.

oysters (the already-shucked ones in a container are fine) bacon soy sauce white wine (I use dry vermouth)

Angels on Horseback

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Fried Rice Cakes. . . . . . . . . . . . Seven Layer Salad . . . . . . . . . . . Sauerkraut Salad . . . . . . . . . . . David’s Taco Dip . . . . . . . . . . . . All About Tempura . . . . . . . . . . Southwest Spinach Quiche . . . . . . Spinach Cheesecake . . . . . . . . . . Avocado with Mustard-Soy Dressing . Pumpkin, Bacon and Chive Ring . . . . Potato Casserole. . . . . . . . . . . . Holiday Dip. . . . . . . . . . . . . . . Broccoli Casserole . . . . . . . . . . . Cheesy Deviled Eggs. . . . . . . . . . Salsa . . . . . . . . . . . . . . . . . . Super Dad Sandwich . . . . . . . . . Reames Cheesy-Broccoli Tuna Bake. . Fiesta Corn & Pasta Skillet . . . . . . Scalloped Carrots . . . . . . . . . . .

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CHAPTER THREE: Vegetables & Other Savoury Concoctions

Japanese Roast Duck . . . . . . . . Cocktail Meatballs . . . . . . . . . . Pork Chops and Beer: . . . . . . . . Veal Cardinal . . . . . . . . . . . . . Roast Turkey . . . . . . . . . . . . John Henry's Smoked Turkey . . . The Worlds Best Steak . . . . . . John's “Essence” . . . . . . . . . . John's Steak Seasoning . . . . . . Wickered Pork Shoulder . . . . . . Travis’ BBQ sauce . . . . . . . . . . Stuffed Grape Leaves (Dolmathes). Sweet and Sour Cocktail Meatballs Geoffrey’s Compleat Turkey . . . . Dan Boy’s Favorite Chicken . . . . . Nick’s Chicken Len. . . . . . . . . .

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56 57 58 59 60 61 62 63 63 64 65 66 67 68 73 74

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Planter Boxes . . . . . . . . . . . . . . . . . . . . . . . 126

CHAPTER SIX: The Garden

George’s New Orleans BBQ Shrimp Crab Cake Appetizers . . . . . . . Simmered Sea Bass . . . . . . . . Angels on Horseback . . . . . . . .

CHAPTER FIVE: Fishy

‘Twas the Soup Before Christmas . . . . . . . . . . . . 102 Pasta Carbonara . . . . . . . . . . . . . . . . . . . . . 109 Potato Soup (Bennigan’s Style) . . . . . . . . . . . . . 110 Olive Garden Style Alfredo Fettucine . . . . . . . . . . 111 Andrew’s Wonderful Pumpkin Soup . . . . . . . . . . . 112 Shrimp Fettuccini. . . . . . . . . . . . . . . . . . . . . 113 Gumbo . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Spisadedo . . . . . . . . . . . . . . . . . . . . . . . . . 114 Pasta and Raw Tomato Fresh Herb Sauce . . . . . . . . 115 Mulligatawny Soup . . . . . . . . . . . . . . . . . . . . 116 Yvonne’s Gourmet Cream of Mushroom Soup . . . . . . 117

CHAPTER FOUR: Pasta and Soup

German Potato Salad . . . . . . . . . . . . . . . . . . . 91 Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . 91 Quick Dill Pickles . . . . . . . . . . . . . . . . . . . . . 92 Dilly Green Beans . . . . . . . . . . . . . . . . . . . . . 92 Breakfast Pizza . . . . . . . . . . . . . . . . . . . . . . 93 Hot & Smoky Baked Beans . . . . . . . . . . . . . . . . 94 Green Tomatoes . . . . . . . . . . . . . . . . . . . . . . 95 Nick’s Burrito Bake . . . . . . . . . . . . . . . . . . . . 96 Waldorf Salad . . . . . . . . . . . . . . . . . . . . . . . 97 Fox Lake Lipka’s Dill Pickles. . . . . . . . . . . . . . . . 97 Hollie’s Great Party Cheese Ball . . . . . . . . . . . . . 98 Nick’s Lasagne Pie . . . . . . . . . . . . . . . . . . . . . 99 Light Dilled Potato Salad. . . . . . . . . . . . . . . . . 100

Cindy Svec Relevant Arts design-identity-new media

Shitake mushrooms Bean sprouts (just dip in stock and remove quickly!) Pre-steamed asparagus Pre-steamed broccoli or broccolini

If you like other veggies, a few interesting additions to try simmering in the stock at the end are:

5. Remove fish from broth carefully. (A large slotted flattish spoon works best) and arrange on individual serving plates. Dip the green veggie into stock briefly, then add to plates. Ladle stock over fish and veggies.

4. Cook over medium heat. If you like sushi or sashimi (raw fish) cook for about 5 minutes or until barely done. If you like your fish cooked to flaky, it takes 8-10 minutes.

Blanch the green veggie in the water until bright green. Quickly plunge into ice water, squeeze out excess water and allow to drain. Cut into 2" lengths.


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3. Cover with a drop lid. If you don’t have one, use a piece of tin foil that’s pierced for venting. Press foil down into pot onto fish to hold steam over the top of the fish.

2. Boil dashi stock or water in saucepan. Add other ingredients. Once the stock boils again, place fish skin side up into the pan so fish does not touch. Ladle stock over fish.

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2 sea bass filets (about 1 - 1.25 pounds total) Handful of baby bok choy or other green leafy vegetable, like spinach Simmering stock: 1 cup dashi stock (Japanese fish stock) or water (works fine) 2 tablespoons Sake 3½ tablespoons sugar 3½ tablespoons Mirin (sweet cooking wine - in most oriental markets near the vinegar and soy. Otherwise substitute additional 2 tablespoons sugar.) 4 tablespoon soy sauce Pot of boiling water

nce upon a time a daughter complained to her father that her life was miserable and that she didn't know how she was going to make it. She was tired of fighting and struggling all the time. It seemed just as one problem was solved, another one soon followed.

The original recipe calls for red sea bream which isn’t available here. We’ve used sea bass and halibut - the sea bass wins! Amazing sweet and salty fish dish and I’m not usually a fan of simmered fish. Serve with plain steamed rice.

Which one are you?

When adversity knocks on your door, how do you respond? Are you a potato, an egg, or a coffee bean? In life, things happen around us, things happen to us, but the only thing that truly matters is what happens within us.

He then explained that the potatoes, the eggs and coffee beans had each faced the same adversity - the boiling water. However, each one reacted differently.The potato went in strong, hard, and unrelenting, but in boiling water, it became soft and weak. The egg was fragile, with the thin outer shell protecting its liquid interior until it was put in the boiling water. Then the inside of the egg became hard. However, the ground coffee beans were unique. After they were exposed to the boiling water, they changed the water and created something new. "Which are you," he asked his daughter.

"Father, what does this mean?" she asked.

"Look closer," he said, "and touch the potatoes." She did and noted that they were soft. He then asked her to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg. Finally, he asked her to sip the coffee. Its rich aroma brought a smile to her face.

"Potatoes, eggs, and coffee," she hastily replied.

After twenty minutes he turned off the burners. He took the potatoes out of the pot and placed them in a bowl. He pulled the eggs out and placed them a bowl. He then ladled the coffee out and placed it in a cup. Turning to her he asked. "Daughter, what do you see?"

Her father, a chef, took her to the kitchen. He filled three pots with water and placed each on a high fire. Once the three pots began to boil, he placed potatoes in one pot, eggs in the second pot, and ground coffee beans in the third pot. He then let them sit and boil, without saying a word to his daughter. The daughter, moaned and impatiently waited, wondering what he was doing.

A Cooking Parable

Simmered Sea Bass

here’s one that not strictly for cooking, but you can download it and let it sit on your desktop: http://www.zdnet.com/downloads/stories/info/0,10615, 80511,00.html

http://www.epicurious.com/db/dictionary/refguides/con vertmetric/appmetricequiv.html

http://gourmetsleuth.com/conversions.htm

www.infoplease.com/ipa/A0001723.html

www.foodwine.com/cgi-bin/hts?convcalc.hts

www.epicurious.com/db/dictionary/refguides/convertm etric/appmetricequiv.html

www.onlineconversion.com/cooking.htm

Many web sites make this simple! Check them out:

These recipes come from many countries - that’s part of the fun. The measurements may need translations for some.

CONVERSIONS

121

John M. Henry, Mitchell Printing Company, Oswego, NY

Combine swiss cheese, mayo, cream cheese, mustard, Good Seasons, lemon juice and crab meat. Spread on small sliced cocktail bread. Broil until brown. Makes 24 servings.


1 cup shredded swiss cheese ½ cup mayo 1 package cream cheese, softened ¼ cup Gray Poupon mustard 1 envelope Good Seasons Italian dressing mix 1 tablespoon lemon juice 1 6-oz. package crab meat 1 loaf cocktail pumpernickel bread

Kathy’s best!

Crab Cake Appetizers

George Dahlquist Dahlquist Printing & Graphics, Orlando, FL

that they are covered with sauce and serve. Leave remaining shrimp in roaster on top of stove or in oven with low heat to keep warm. Finger bowls and/or warm moist hand towels, as well as a “discard” bowl for shells,are welcome additions. Lobster bibs are nice if available. Serve with ample supply of Italian/French bread which can be dipped into sauce (very good). Goes well with Santa Margarita Pino Grigio. Enjoy!


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Step 5. Add ample amounts of butter sauce to individual pasta/soup bowls along with several shrimp so

Step 4. Repeat step 2 as necessary throughout cooking process.

Step 3. Bake shrimp in roaster pan in 350-375 degree oven for approximately 45 minutes. Stir once and return to oven for about 10 more minutes. Don’t overcook. Sieve butter sauce before serving.

Step 2. Consume frosty bottle of Miller Lite.

Step 1. Combine above ingredients (except shrimp and Miller Lite) into large roaster pan. Add shrimp (totally immersed) and salt lightly. Cover entire surface of shrimp and sauce completely with medium-grind black pepper. Don’t skimp here, add until entire surface is black.

5 lbs. or more JUMBO shrimp (heads removed and cleaned but not shelled) 1 cup cooking sherry 1 large green pepper (diced) 4 cloves garlic (crushed) 1 onion (finely chopped) 8 sticks butter (melted) 1 frosty bottle Miller Lite

First of all, I think I should qualify the term BBQ as it’s used here. This is not like, say, East Tennessee “pulled meat” BBQ (That’s not to say that I don’t have a great fondness for TN BBQ and good ole pork butts, but it’s just different.) More of a New Orleans/Cajun style dish. Given that disclaimer...here we go:

George’s New Orleans BBQ Shrimp

CHAPTER ONE: Eating birds


2

Cook pheasant in cooking jelly for three to five hours; jelly should be shimmering but not boiling. Turn from one side to the other about every half an hour. Carve and dress and place on a plate. Wrap with jelly. Put the plate in a cold place while you go hunting. Enjoy this easy cooking for your supper when you return. This recipe also works with an old duck.

Pheasant

Heat oil, add onions cloves, peppercorns garlic and bay leaf. Cook at medium heat for several minutes. Add quail and brown on all sides. Add wine, salt pepper, and chives. Simmer until tender (about 30 minutes). Remove quail and place on a hot serving dish. Strain sauce, add cream and heat to boil. Pour over quail. Allow 1 quail per person. If you don’t like things a little warm cut back on the cayenne or leave it out.

½ cup oil 2 small onions chopped fine, 2 whole cloves 1 teaspoon peppercorns 2 cloves garlic, chopped fine ½ bay leaf 6 quail, trussed (wings and legs tied to body) 2 cups white wine ½ teaspoon salt, B teaspoon cayenne (red pepper) 1 teaspoon minced chives 2 cups cream

Quail

CHAPTER FIVE: Fishy

3


Apply the dressing on the birds and put them on the prepared grill. Periodically apply the dressing as the birds are over the grill and grill to taste. On a well burning charcoal grill I usually apply, wait 4 minutes, apply, flip and wait 4 minutes, apply, wait 4 minutes, apply, flip, wait 2 minibuses, apply. DONE!

Prepare the following dressing: Add lemon juice, salt and pepper to taste, to 2 tea cups of olive oil. Split the dressed chukar at the back and flatten the two halves.

Chukar

Place woodcock in baking dish. Mix ingredients together and pour over birds. Bake in oven at 300°F for two hours or until meat is very tender. Serve on toasted buns.

4-6 filleted woodcock breasts 1 bottle Hunt’s chili sauce ¼ cup very fine chopped onion 1 minced garlic toe 2 tablespoon sweet pickle relish 1 tablespoon brown sugar

Baked Woodcock


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Heat butter in heavy frying pan or skillet. Brown the birds well, about 5 minutes, turning them to brown evenly on all sides. Remove birds from skillet and out into a heavy casserole with a lid.

Wash and dry birds thoroughly; remove wings. Sprinkle birds inside and out with salt and pepper. Put half an onion into each, and skewer the cavities shut.

Preheat oven to 350 degrees.

Best served with baked potatoes and a nice green salad. A nice heavy red wine, like Cabernet Sauvignon compliments the flavor of wild game birds well.

2 birds 1 teaspoon salt ½ teaspoon pepper 1 medium onion, quartered 2 tablespoons butter or margarine 1 lb. tiny mushrooms (you can use cut-up mushrooms, but these are best) ½ cup chicken broth (or dry vermouth). I use 1 cup broth, no water ½ cup water (I like to just use all broth, which would be 1 cup total) 1 teaspoon curry powder 1 cup whipping cream

For two adult servings:

I use this for Chuckers, and have also used for Grouse and Pheasant (use one pheasant per 2 other game birds) or, you can use Cornish Game hens in place of game birds.

Game Birds with Mushrooms

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Barry Takayesu Prestige Print & Graphics, St.Thomas, Ontario, Canada

In a large pot, melt butter over medium heat. Add onions and mushrooms, cook until soft. Stir in flour and cook over low heat for 3-4 minutes; do not brown. Add broth slowly, blending completely with the mushroom mixture. Add parsley and simmer for 10-15 minutes. Add cream, sherry, dry mustard, salt and pepper, simmer on low heat for 15 minutes. Serve hot and enjoy!

½ cup butter ¼ cup chopped green onions 2 cups fresh mushrooms, thinly sliced 4 tablespoons flour 2 cups chicken broth chopped parsley to taste ¼ cup whipping cream 2 cups half-and-half ¼ teaspoon dry mustard ¼ cup sherry (optional) salt and pepper to taste

Yvonne’s Gourmet Cream of Mushroom Soup


116

LET US! Copy Inc., San Francisco CA

Helps clear out the sinus!

Serve with some good Indian brown basmati rice and naan bread or a good french bread. Also would not hurt to buy some garlic pickle (relish) to toss on the bread.

Wash and rinse 1 cup red split lentils. Simmer in 5 cups stock (chicken or veggie) for 30 minutes. Then add 1 diced raw potato & 1-2 diced carrots & at least 1 jalapeno or more, simmer for 30 minutes more. Meanwhile put 5-10 garlic cloves & 1 inch of ginger chopped up into a blender with tablespoon of lightly toasted cumin/coriander seeds and some cayenne pepper (1 tsp), 4 tablespoons water & blend to a paste. After the second 30 minutes of simmer, puree the soup stock with lentils, salt to taste. Then heat some oil in the pot and fry the garlic mixture for a few minutes until lightly browned and the oil seperates from the mixture, don’t burn. (for veggies - leave out the next step, except for the water or stock) Put some raw cubes of chicken breast into the oil and brown, then add 1 cup of water or stock and simmer for 5 minutes. Now add back all the lentil mixture and simmer for a few minutes. Salt as needed , add some fresh squeezed lemon & black pepper.

As adapted by me, from Madhur Jaffrey (worlds best cookbook author! - IMHO).

Mulligatawny Soup

5


All the birds thank Steve Horton, Facility Leader, CSI, [email protected]

Serve the sauce with the birds.

Add curry powder to remaining drippings, along with whipping cream. Boil and cook until reduced and thickened.

Remove birds and mushrooms to heated platter, keep warm. Boil drippings until reduced to about ½ cup. Glaze birds with this.

Cover and bake at 350 degrees F for about 1 hour.

Add mushrooms to pan. Brown them in any drippings left. Pour mushrooms over birds. Pour broth into frying pan, bring to boil, then pour over birds.

Combine tomatoes, herbs, garlic, oil, and salt and pepper to taste in medium bowl.

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Serves 4.

¼ cup finely chopped onions or scallions ½ cup chopped cured black olives ½ cup grated Parmigiano-Reggiano or Pecorino Romano cheese 2 tablespoons balsamic vinegar


To vary or enhance the flavors in this dish, add any one of the following to the sauce:

2. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions, cooking times vary with different shapes). Drain pasta and transfer back to cooking pot. Mix in sauce and toss well to combine. Serve immediately.

1.

1½ pounds ripe tomatoes, cored and cut into medium dice ¼ cup minced fresh herbs such as basil, parsley, cilantro, mint, oregano, or tarragon 1 teaspoon minced garlic ¼ cup extra-virgin olive oil salt and ground black pepper 1 pound pasta (see note above)

Use only the ripest, most flavorful tomatoes in this recipe. It makes a chunky sauce that works best with penne or fusilli.

Pasta and Raw Tomato Fresh Herb Sauce


114

Joe Kern, Riverside Graphics Corp., www.riversidegx.com

Once the pieces are browned, add enough water to cover all of the pieces, bring to boil and simmer for ½ hour. Serve chicken and broth over angel hair pasta and top with plenty of Parmesan cheese and pepper.

Dice about 1 pound of chicken pieces. Brown in a deep pot with olive oil and as much chopped fresh garlic you can handle.

Spisadedo

Steve Horton, Facility Leader, CSI

Put the oil in the pot, then sauté the garlic for a minute or so on low to medium heat. Add the chicken and cook until there’s no pink (about 5-10 minutes). Add the green pepper and onion and cook for about 3-5 minutes, stirring often. Next add the tomatoes, breaking them up well, and the chicken broth and bay leaves, and cook for 10 minutes. Add the okra and cook additional 10 minutes; Add the rice, and cook additional 10-20 minutes.

2 boneless breasts of chicken (cut it into small chunks) 1 large green pepper (chopped) 1 large onion (chopped) 2 teaspoons minced garlic (or fresh garlic is always better) 1 large can whole tomatoes (I like fresh better) 2 teaspoons vegetable oil 1 can of chicken broth (you can substitute one half can with wine if you like) ½ cup rice (depends on my mood, sometimes I add ¾ cup) 1 package frozen okra 2 bay leaves

Gumbo

CHAPTER TWO: Desserts and Bread


8


Makes 8 servings

Light the rum with a long-handled lighter and stand back! Cook till flames go out and serve over a dish of ice cream. Great to impress your friends with your cooking and tastes even better.

In pan on high, melt butter, sugar, and banana liquor. Cut bananas in half and add to pan. Cook for 3 minutes until tender and then add the rum.

4 bananas 1 cup brown sugar A cup rum, light or dark ¼ cup butter or margarine 4 tablespoon banana liquor 1 tablespoon cinnamon

A New Orleans favorite!

Bananas Foster

113


Jace Prejean, Bayou Printing & Graphics, Inc., Houma, Louisiana

This will feed six people but my wife and I can finish off an entire recipe!

Garnish with freshly chopped green onions or parsley if you like.

Chop tasso very fine. In a large, heavy, non-stick pan sauté butter and tasso for about 5 minutes. Add heavy cream and shrimp then simmer on low heat for about 5 more minutes. Add drained pasta and mix well. Salt to taste.

Use seasoned water to boil pasta. Cook al dente and drain.

Bring 2 quarts water, 1 teaspoon Zataran’s and 1 teaspoon of salt to a boil. When mixture is boiling, add shrimp and return to a boil for 1 minute. Remove shrimp and set aside, but reserve the seasoned water.

1 Pack angel hair pasta 1 lb. peeled Shrimp 2 oz .Tasso (a highly seasoned, smoked pork product) 1 cup heavy cream 1 stick butter (not margarine) Zataran’s Liquid Seafood Boil Salt to taste

Shrimp Fettuccini


112

Andrew Ballem, Digital Print Directions Hawthorn East Vic 3123 Australia

Delicious for those cold winter nights with crusty bread!

Melt half the butter in a large saucepan, then stir in the pepper, nutmeg and pumpkin. Fry in the butter for about 10 minutes, then add the water. Bring to the boil and cook until the pumpkin is soft. use a hand-blender to puree the mixture, then remove it to another large bowl and rinse the saucepan. Melt the rest of the butter and add the flour and curry powder, then a little milk to make a smooth paste. Add the rest of the milk and the pumpkin mixture. Simmer for about 20 minutes and then add salt to taste.

1.5 kg pumpkin, cubed (about ½ inch squares) (use Jap/Kent pumpkin which had a dark green mottled skin and bright orange colour) 80 g. butter (3 ounces?) 1 teaspoon pepper 1 teaspoon nutmeg 2 teaspoons curry powder 2 teaspoons flour 750 ml. water (3 cups) - you can use stock if you want 625 ml. milk (2.5 cups)

Andrew’s Wonderful Pumpkin Soup

9


Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.

4 cup sugar 1 cup milk 1 cup cocoa ¼ teaspoon salt 1 cup peanut butter 1 cup margarine 6 cup oatmeal

Big Batch No-Bake Cookies

Fit piecrust into a 9-inch pie plate according to package directions. Pour filling mixture into piecrust. Bake at 350° for 45 to 50 minutes or until pie is set. Let cool on a wire rack.

Combine first three ingredients in a medium bowl, stirring well. Add butter, milk, and lemon juice; stir well. Add eggs, one at a time, beating well after each addition.

1¾ cups sugar 2 tablespoons yellow cornmeal ¼ teaspoon salt A cup butter or margarine, melted ¼ cup evaporated milk 3 tablespoons lemon juice 4 large eggs ½ 15-oz. package refrigerated piecrusts

Easy Lemon Chess Pie

Felix’s Dip


10

Felix Marcano, signmaker, Loquillo, Puerto Rico, Marcano-welch.com

Mix it all up (try a food processor) and spread on Ritz crackers. YUM.

Pineapple preserves Cream cheese Spam

;>) Louise Sackett

Just mix it all, and refrigerate until ready to eat. It’s great for potlucks, holidays and goes with almost anything but tomato based pasta. Nice thing is you probably already have most everything in the pantry.

1 can of crushed pineapple, juice and all 2 small packages of pistachio instant pudding 1 to 1 ½ cups chopped walnuts 2 large containers of thawed Cool Whip

Here’s our famous recipe for ‘Green Garbage’. (A family thing, no doubt). In a medium to large bowl dump in the following:

Green Garbage

111

Serves 4, leftovers freeze well.


In large saucepan combine cream cheese, Parmesan cheese, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well.

8 ounces cream cheese, cut in bits ¾ cup Parmesan cheese, grated ½ cup butter or margarine ½ cup milk 8 ounces fettuccine; cooked & drained

Olive Garden Style Alfredo Fettucine


110

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sautee until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

1¾ ounces ham base 2 quarts chicken stock 8 ounces yellow onion, dice 3 ounces margarine 2 pounds potatoes, bite size 1½ teaspoons black pepper 2 cups milk 3 ounces flour 3 ounces margarine

Potato Soup (Bennigan’s Style)

Gail Garvey

I love these things!

11


They’ll ask for the recipe and you will be popular because you shared it and they’re easy to make :)

You will take these places and the people will try to guess what’s in them but most won’t guess graham crackers or that there are only four ingredients or how quickly they went together.

* cube of butter is a stick of butter equivalent to ½ Cup of butter and yes, using butter and margarine gives these cookies the best flavor with a lower chance of burning than using margarine or butter without the other.

Cool and break apart.

Bake at 350 degrees F. for 10-12 minutes.

Line a cookie tray having a lip, with foil. Spread 10 graham crackers in quarters close together. Pour sugar/butter mixture over the crackers and sprinkle with sliced or chopped almonds.

Add ½ cup sugar and boil for 2 minutes

Melt 1 cube* butter and 1 cube margarine in a saucepan.

Toffee Crisps


12

Refrigerate one hour or until ready to serve.

Dip one cake pan in warm water ten seconds; unmold onto serving plate. spread with ¼ of vBake, uncovered anilla frosting. Unmold second cake layer; carefully place on the first layer. Frost top and sides of cake with remaining frosting.

Stir one cup of the boiling water into each flavor of gelatin in separate bowls, two minutes or until dissolved. Carefully pour red gelatin over one cake layer and lime gelatin over second cake layer. Refrigerate three hours.

Place cake layers top side up in two clean 9-inch round cake pans. Pierce cake with large fork at half inch intervals.

Bake and cool cake mix as directed on package for two 9-inch cake layers.

Heat oven to 350 degrees.

1 package white cake mix 2 cups boiling water 1 package 4 oz. size Jell-O, any red flavor 1 package 4 oz. size Jell-O, lime flavor 1 can vanilla frosting

Holiday Jell-O Poke Cake

Cindy Crystal, Southern Raised Atlanta, Georgia

Serves 6-8

109


In the same pot you used to cooked the pasta, on a low heat, mix the pasta, crumbled bacon, ¼ cup bacon grease, ½ stick butter, (I never said it was low fat) with the pasta until well-coated. Pour the egg mixtue over top and coat pasta well. Pour a bit of half and half to keep the mixture moist. It will make a cream like sauce. Eggs should not become scrambled. Serve immediately with parmesan and more pepper and ENJOY!

In a small bowl, mix 2 tablespoons of fresh grated parmesan, 3 – 4 eggs well beaten, a pinch of salt and lots of pepper.

1 package linguini or spaghetti – cooked al dente 1 pound of bacon cooked and crumbled- reserve half the grease.

This quick and easy pasta dish takes its name from Italian street vendors that made servings over carbon pots for their customers.

Pasta Carbonara


108

“It’s THE-GREAT-WHO soup,” they all shouted, “and it’s GREAT”

Joseph’s mother stuck her head in the door. “What’s going on here?” she asked.

“Yes!” said Joseph. “Yes, yes, yes, yes, yes!”

Dagmar took one more spoonful and sipped it very very slowly. Her eyes got big. Her eyes got bigger. Her eyes got biggest of all. “I think it’s THE-GREAT-WHO soup,” she shouted, “and I think it’s GREAT!” With that, she gave Joseph a great big hug and said, “Happy Birthday, Joseph, and thank you for the soup.”

“I think it’s the best soup in the world,” said Ibrahim. “What do you think, Dagmar?”

“Sweeter than the carrots we eat at Rosh Hashanah,” said Ariel and Sarah, licking their bowls.

“Like Christmas, only better,” said Olga, closing her eyes and licking her lips. And Maria and Teresa agreed.

“Not really BIGGER,” Mohammed said, licking his spoon. “Maybe BETTER. It’s not exactly harira soup, but the way it makes me feel when I eat it with my family.”

Andrew tasted it again, veeeeery slowly. “Oh,” he said, “I see. It’s not really clams I taste, it’s something else—something bigger.”

“Go ahead,” said Joseph, “taste it again. It tastes like all the good things in the world, so it MUST be THE-GREAT-WHO soup.”

“Whaaaaaat?” they all cried.

“It tastes...it tastes like...” Joseph stopped. He looked at the pot and thought hard. “It tastes...it tastes like...yes! it tastes just like THE-GREAT-WHO soup!”

13

Yield: about 5 dozen cookies.


Preheat oven to 375 degrees. In a large bowl, cream butter and brown sugar until fluffy. Add egg, maple syrup, and extracts; beat until well blended. In a small bowl, combine flour and baking powder. Add dry ingredients to creamed mixture; stir until soft dough forms. Stir in pecans and oats. Drop teaspoons of dough 2 inches apart on an ungreased baking sheet. Bake 7 to 9 minutes or until edges are lightly browned. Cool cookies on baking sheet 2 minutes; transfer to a wire rack to cool completely. Store in an airtight container.

¾ cup butter or margarine, softened 1 cup firmly packed brown sugar 1 egg ¼ cup maple syrup 1 teaspoon vanilla extract ¼ teaspoon orange extract 1 cup all-purpose flour ½ teaspoon baking powder 1¼ cups finely chopped pecans, toasted ½ cup quick coated oats

Maple-Pecan Cookies


Makes about 4½ dozen.

14

Beat butter and sugar until creamy. Add remaining ingredients except powdered sugar; mix well. Chill, covered, for 30 minutes. Heat oven to 350 degrees. Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely, sprinkle with powdered sugar.

2 cups butter 1 cup sugar 2 cups all purpose flour 3 cups Quaker Oats 1 tablespoon grated lemon peel 1 teaspoon vanilla powdered sugar

Lemon Oat Cookies

107


Dagmar looked down at the floor and murmured, “Ano?”

“Ken?” whispered Ariel and Sarah.

Teresa and Maria looked worried and asked, “Si?”

“Na’am?” said Ibrahim.

“Aiya?” said Mohammed.

“Da?” said Olga.

“Yes?” said Andrew, with a question in his voice.

Joseph took a deep breath and brought the spoon to his lips. He looked down to make sure he didn¹t spill...and...what a surprise! There in his soupspoon, reflected on the bright surface of the soup, he saw the old old man who had fixed his hands that morning. What was he doing there? He was waving and smiling at him! Joseph closed his eyes and sipped the soup very very slowly. When he opened them, all his friends were staring at him hard.

Dagmar smiled shyly and whispered, “prosim?”

Ariel and Sarah pressed their palms together and said, “be’vaskasha.”

Teresa said “por favor,” and Maria said “prego.”

Mohammed said “afak,” and Ibrahim said “min Fadilak.”

“Da, pazhalusta” said Olga.

“Eat it!” said Andrew, “and please tell us what it tastes like.”

Joseph, who had waited until last, could not believe his ears. Were his friends crazy? How could their soup taste so different when it all came out of the same pot? He picked up his spoon and filled it to the top with soup. Everyone was watching. He felt a little dizzy.

Dagmar smiled shyly. “Fish soup,” she said. Traditional Czech fish soup. I always eat it at Christmas time."

“Shorbit Addas!” said Ibrahim. I eat it with my family every night at sunset during Ramadan. Can¹t you see the yummy lentils in it?"

Teresa and Maria looked surprised. “Well,” they said, Olga is right about it being for Christmas, but it¹s not beet soup, for goodness sake. It’s...“...Caldillo de Pescado!” “...Minestra di Natale with Parmesan cheese!” they said in the same breath.


106

“Chicken soup with matzo balls!” said Ariel and Sarah. “Always, always for Rosh Hashanah with sweet carrots because we hope the new year will be sweet.”

“Uh uh,” said Olga. “It’s Christmas borscht from Russia—with lots of cabbage and beets.”

“Are you crazy?” said Mohammed. This is Harira soup. It is the first thing we eat in Morocco, every night at Ramadan after the sun goes down."

Andrew took one spoonful and looked up happily. “Wow!” he said, this is the best Toheroa soup I¹ve ever tasted. We always eat it on Christmas day back in New Zealand.

***

And they all sat down to eat.

Joseph was last. What did Joseph say? He said, “Yes!” He said, “Yes! This is so good. Thanks, Mom!”

Dagmar smiled shyly. “Dekuji,” she said.

Ariel and Sarah sniffed their bowls and said “Toda.”

Teresa said “Gracias,” and Maria said “Grazie.”

Mohammed said “Baraka allah’ufik,” and Ibrahim said “Shukran!”

Olga said, “Spasibo!”

Andrew said, “Thanks!”

Joseph¹s mother ladled soup into all the bowls.

“Mmmmmmmmmm,” they all said. “Let’s have THE-GREAT-WHO soup.”

Joseph and Maria and Ibrahim and Sarah looked at each other and shrugged their shoulders. “Come and have some soup and you will see,” they said hopefully. In the kitchen, the soup was bubbling and sputtering. It was orange with carrots. It was brown with lentils. And it was white with onions.

“What is THAT?” they all asked.

Joseph was so happy. What did he say? He said, “Yes!” “Yes!” he said, “Thank you for coming to my birthday party! Please come in and have THE-GREAT-WHO soup.”

Marian Baade, New City, NY, [email protected]

15

This stuff is really good!...and a wonderful way to use that mint that grows all over the place in your garden!


Return to freezer in a covered plastic container until ready to eat.

Two hours before serving, whip up quickly in a mixer or food processor (steel blade) until smooth and full.

Freeze in an uncovered, flat metal pan for three hours, stirring two or three times until frozen solid, then cover.

Remove from heat and add mint, bending stalks to completely immerse in syrup, steep for ten minutes. Strain out peel and mint and add the second cup of water, the lime juice and food coloring.

Put sugar and salt and 1 cup water in an enameled saucepan and boil, stirring until sugar is dissolved. Add strips of lime peel and boil for five minutes.

¾ cup sugar B teaspoon salt 1 cup water 4-5 strips lime peel 3 long (8") stakls leafy fresh mint ½ cup lime juice 1 drop green food coloring (optional)

Mint Ice


16


Serve hot with lots of butter, jam or whatever floats your boat.

Preheat the oven to 400 F. Put a dot of butter in each of the cups and put in the oven for a minute to melt. Then divide the batter equally among the cups and bake for 15 minutes at 450 F. Turn the heat down to 300 and bake for another 20 minutes. DON’T PEEK! or the popovers will not POP, they will FLOP.

You can put it all in the blender, just do not overbeat. Batter should be the consistency of heavy cream.

Melt the butter in the microwave in a pyrex cup. Add the milk and heat for about a minute. Break the two eggs into the milk and let stand for a few minutes. Voilá! Everything is at room temperature.

Popovers work best when the ingredients are at room temperature. Or you can use my trick:

1 cup milk 1 tablespoon melted butter 1 cup flour ¼ teaspoon salt 2 eggs extra butter A heavy popover pan, or six old-fashioned ovenproof custard cups. You can use a cupcake pan, but the results will be less than spectacular.

Popovers

105


Dagmar smiled shyly and said, “St’astne narozeniny!” in Czech.

Ariel, who had always lived in Jerusalem, said “Yom huledet same’ach!” and punched him on the arm.

Teresa from Chile said “Feliz compleanos!” and gave him a big grin.

Mohammed shouted “Eid milad sa’aeed!” He was from Morocco.

Olga, from Russia, said “S dnem rozhdeniya!” and gave him a hug.

Andrew, who came from New Zealand, said “Happy Birthday!”

“Surprise!” And Joseph was surprised. There were all his friends from school.

“No!” said Joseph, but he did anyway.

Ding dong. There was the doorbell again. Maria and Joseph and Ibrahim and Sarah looked at each other. “Joseph,” called his mother. “Joseph, please answer the door.”

“Boo hoo hoo,” they all cried. “Quick, let’s get them in the pot.” And they did.

“Here they are,” said Sarah, “and they are making me cry.”

“Where are the onions?” said Joseph.

“Here they are,” said Ibrahim, and he put them in the pot.

“Where are the lentils?” asked Joseph.

“Here they are,” said Maria, and she put them in the pot.

Joseph filled the pot with water, and he put it on the stove. “Where are the carrots?” he asked.

***

“No,” said Joseph’s mother. “That’s what you’re here to find out.”

“Oh,” said Sarah, “do you know who?”


104

Ding, dong. Joseph’s mother went to the door the third time, and there was Sarah. “Hello,” she said. “Are you here to make THE-GREAT-WHO soup?”

Joseph’s mother looked surprised. “Okay,” she said, “please come in.”

“I’ve brought some lentils, ” Ibrahim said, “to help make THE-GREAT-WHO soup.”

Ding dong. Joseph’s mother answered the door again. “Hello, Ibrahim. What have you got there?”

17


3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter

2. Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.

Adjust ovens rack to upper- and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

1.

“I don’t know,” Maria said. “That’s what we’re going to find out.”

“Really?” said Joseph¹s mother. “Whose soup is that?”

“Hello,” she said, “I am here to make THE-GREAT-WHO soup.”

Ding, dong. Joseph’s mother answered the door. ”Hello, Maria," she said.

***

“Okay,” said Sarah. “I will bring some onions.”

“Okay,” said Ibrahim. “I will bring some lentils.”

“Okay,” said Maria. “I will bring some carrots.”

“Fine,” said Joseph. “We will make THE-GREAT-WHO soup and eat it for my birthday.

These cookies have a strong peanut flavor that comes from extra-crunchy peanut butter (in our taste test we preferred Jif) as well as from roasted salted peanuts that are ground in a food processor and worked into the dough. In our testing, we found that salted butter brings out the flavor of the nuts. If using unsalted butter, increase the salt to one teaspoon.

Peanut Butter Cookies

2 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ pound (2 sticks) salted butter, softened 1 cup brown sugar, packed 1 cup granulated sugar 1 cup extra-crunchy peanut butter, preferably Jif, at room temperature 2 large eggs 2 teaspoons vanilla extract 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses

Joseph kicked the pot angrily. He didn’t know either, but he didn’t want to admit it. “If you want to know who, you have to come to my house. We will make soup in it for my birthday, and then you will know who.”

“Who’s THE GREAT WHO?” said Sarah.

“Because it was touched by THE GREAT WHO.”

“Why?” asked Ibrahim.

After school, Maria said, “Joseph, show us your birthday pot.” “No!” said Joseph. “And anyway, it’s special.”

***


18

Preheat oven to 325. Grease bottom of 9 x 5 x 3 loaf pan. Combine all ingredients stir and blend. Spoon batter into prepared pan. Bake 50 to 55 minutes Cool completely before serving.

2 eggs ¼ cup milk A cup sugar 1 cup mashed ripe bananas 2½ cups (Bisquick, Recip-ease or other baking mix) ½ cup chopped pecans

Quick Mix Banana Bread

Makes about 3 dozen cookies

5. Bake, reversing position of cookie sheets halfway through baking time (from top to bottom racks and back to front), until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes. (Cookies will not look fully baked.) Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely.

4. Working with generous 2 tablespoons each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheets, leaving 2½ inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design.

mixture. Add ground peanuts; stir gently until just incorporated.

103


“No!” Joseph said. He was really in a bad mood now. “I won’t tell. It’s my birthday, and all I have is this stupid old pot.” With that, he sat down and would not say another word. All Joseph’s friends stared at the pot and tried not to laugh.

“Joseph!” his teacher said. “What happened to your hands? And where did you get that pot?”

***

But he didn’t. He carried it in both his bandaged hands all the way to school.

Joseph looked at the pot. It was heavy. It was big. It was rusty on the outside and shiney on the inside. ”What a stupid old pot," he said. “I am going to throw it away.”

Then the old man opened up the door. When Joseph stepped into the light, the old man said, “Wait! I have a birthday present for you.” Before Joseph could say, “How do you know it’s my birthday?,” the old man gave him a rusty old soup pot. “Take good care of it,” he said, “because it was touched by THE GREAT WHO. And with that, he pushed Joseph out the door, into the street, and slammed the door shut behind him.

The old man turned around slowly and looked at him hard. “No?” he said sharply. Joseph closed his eyes tightly and held out his hands. The old man’s voice softened: “Don’t worry, I will fix you up,” he said. And he did.

It was dark and scarey inside. Joseph wanted to leave, but the door had slammed shut. “No!!” he said out loud.

Joseph thought about his mother telling him never to talk to strangers. “No!” he said silently to his mother, and he followed the old man into his shop.

The old man looked closely, shaking his head. “Come into my shop,” he said. “I will fix you up.”

Joseph meant to say, “No!” but he held out his hands instead. “Look,” he said, “I’m bleeding.”

and fell down flat. “Ouch!” he said, rubbing his hands. He had cut them on some glass, and they were bleeding. An old old man came out of his shop. “Why are you crying?” he asked.

Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.


102

19


4. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

***

Joseph was skipping down the Street of Sorrows in the oldest part of Jerusalem, hopping from stone to stone, when he tripped

3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Whisk flour, salt, baking powder, and nutmeg together in medium bowl.

1.

1½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon freshly grated nutmeg ½ pound (2 sticks) unsalted butter, softened 1 cup light brown sugar, packed 1 cup granulated sugar 2 large eggs 3 cups rolled oats 1½ cups raisins (optional)

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. Parchment paper makes for easy cookie removal and cleanup, but it is not a necessity. If you don’t use parchment, cool the cookies on the baking sheet for two minutes before transferring them to a cooling rack.

“No!” he said. But he got down from his chair, picked up his school bag, and went right out the door. He’d never admit it, but he liked to go to school. He liked his friends. They were nice—and from lots of different places in the world.

“No!” he interrupted. “No?” she said.

“Time to go to sch——,” his mother said.

But he sat down and ate up every bite.

“No!” he interrupted.

“Do you want some toa——?”

Stumbling and grumbling, he put on his pants. He put on his shirt. He put on his shoes. And he stamped downstairs.

“No anything,” he said.

“No, what?” she asked.

“No!” he interrupted.

“Happy birthday, Jos——,” his mother started to say.

Joseph, because that was his name, woke up on the morning of his birthday, and he was already in a bad mood. It just wasn’t fair that he was born on Christmas Eve. He never got as many presents as the other kids, all because everyone was too busy thinking about Christmas.

“No!” he’d say to his mother, before she even stopped speaking. “No!” he’d say to his teacher, when she called on him. “No!” he’d say to his friends, when they’d tell him to stop being a brat.

NCE UPON A TIME, there lived a small boy far far away in Jerusalem. He wasn’t always a nice boy; he wasn’t always a good boy. In fact, he had annoying ways about him that drove everyone crazy.

O

Big and Chewy Oatmeal-Raisin Cookies


20

In a mixing bowl, cream butter and sugar; beat in vanilla until smooth. Add eggs, one at a time, beating well after each egg. Combine flour and salt; stir into creamed mixture just until combined. Add the coconut and pecans. Pour into a greased and floured 10-inch tube pan, bake at 325 for 60 to 65 minutes. Cool in pan for 10 minutes, remove to wire rack and cool completely.

1½ cups butter (use real butter) softened 3¾ cups confectioners sugar 1 tablespoon vanilla extract 6 eggs 2½ cups all-purpose flour ½ teaspoon salt 1 cup flaked coconut cup chopped pecans toasted

Pecan Pound Cake

Makes about 18 large cookies

6. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.

5. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

CHAPTER FOUR: Pasta and Soup


For anyone on a salt-free diet, this can be made without any salt and is still delicious!

Put potatoes into a large bowl while still warm; sprinkle with olive oil and vinegar, toss lightly to coat. Mix mayonnaise, yogurt, mustard, salt and pepper in a bowl. Stir in onion and dill, pour over potatoes and toss gently to coat well. Cover and chill.

4 lbs. small red or white new potatoes, scrubbed, cooked, drained and cut into ¾-inch chunks 2 tablespoons olive oil 2 tablespoons cider vinegar 1 cup light mayonnaise 1 cup plain yogurt 2 tablespoons Dijon mustard salt and pepper to taste 1 cup minced red onion ½ cup minced fresh dill

Light Dilled Potato Salad

A Christmas Necessity – Louise

21


Stir till smooth, be quick so the marshmallow melts while the sugar base is hot, and pour into the prepared pan. Cool in the fridge, scouring with a knife before you cool. Cut into pieces and receive the admiration of those unfortunate few who could not make fudge if their life depended on it. (Only because they don’t have this recipe).

2 large bags chocolate chips 1 bag miniature marshmallows assorted nuts of your choice 1 tablespoon vanilla

Turn off the heat and add the following, stirring as you go:

Bring the above to a boil in a large heavy bottomed pan. Boil for 8 minutes stirring occasionally. (not 10, not 7, but 8 minutes. This is critical!)

2 sticks of margarine I can of evaporated milk (NOT condensed) 4½ cups white sugar

Begin by buttering a large 13” x 9” pan (or use margarine).

This one has been used for over 30 years in our house and has yet to not turn out. Even my girls make this one every year as a special treat to friends and neighbors alike. It was given to us by an old friend of my Mom Yvonne when I was 13, and it has been a family favorite ever since. I ALWAYS double this recipe.

Never-Fail Chocolate Fudge


22

Chop fruits finely and mix with one half of the flour mixture, add the chopped almonds.

Sift together the flour, salt and spice, divide in halves.

3 cups plain flour pinch salt ½ teaspoon mixed spice 1 lb. raisins ¾ lb. currants 1 lb. sultanas ¼ lb. cherries (the editor assumes these are dried cherries) ¼ lb. mixed peel 2 oz. blanched almonds 8 oz. butter 2 cups lightly packed brown sugar 1 tablespoon golden syrups or treacle (Americans may call this molasses) 2 oz. chocolate, melted ¼ cup brandy or sweet sherry ½ teaspoon baking soda 1 teaspoon hot water 6 eggs, separated extra cherries and almonds for decoration.

Best made now - (many months) in advance - so that it will ripen. It’s a great way to enlist young, strong and hunky teenagers into the Christmas preparations. The cake will break your arms but melt in your mouth! It’s also utter madness. Our Christmas is in the height of summer; this cake is more suited to deepest, darkest winter but we do love tradition

Our Favorite Christmas Cake

99


Nick Hayes, Nix On Time Printing, Columbus, GA

Serves 6.

Heat oven to 400 degrees. Spread cottage cheese in 9 inch greased pie plate. Cook ground beef - drain off grease. Stir ½ cup mozzarella cheese, salt, oregano and bisquick and eggs with a for until blended. Pour over mix in plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese over top bake 2 minutes or until melted.

1 6-oz. can tomato paste 1 cup milk 1 cup sargento shredded mozzarella cheese 1 lb. ground beef ½ cup Bisquick mix ½ cup creamed cottage cheese ½ teaspoon dried oregano ½ teaspoon salt 2 eggs

Nick’s Lasagne Pie


– Hollie Sackett

98

Optional additional ingredients include: hot pepper, minced onion, chives, bacon bits and a tablespoon of wine). It is best at this point to coat your hands with butter and mix the cheese and mold the ball. Make the ball as though you were making a snowball. Roll the cheese ball in the chopped nuts until covered. Serve immediately, or wrap in foil and store in the refrigerator until served. Flavors mellow with time and the balls keep for better than a week in the refrigerator. You can make this ahead if you know you are going to entertain.

Place the chopped nuts on a plate or pie tin for later. Soften cream cheese and place in large mixing bowl. Add all remaining cheeses and blend together. Add liquid smoke.

2 8-oz. packages cream cheese 1 packages crumbled blue cheese 1 cup grated cheddar cheese 2 teaspoons liquid smoke 2 cups chopped nuts 1 tablespoon butter (margarine OK)

Hollie’s Great Party Cheese Ball

23


This is so easy to make, and is guaranteed rave reviews by all sugar addicts ! Janice Francis, Copie x press dela Maurice, Inc., Trois-Rivieres, QC

Pour into pastry shell and bake at 400° 10 minutes, 300° 30 minutes.

Cook 5 minutes in microwave and add to 1 egg, beaten

1½ cups brown sugar 2 tablespoons flour 1 cup evaporated milk

Tarte au sucre (Sugar Pie)

Chris Pritchett Paddington, Brisbane Q., Australia 40641 [email protected]

The cake can be iced, but our preference is to decorate with blanched almonds and cherries before baking.After removing from paper, wrap in a towel and store in cool place until Christmas!

Mix all together, fill into 10" cake tin which as been lined with 1 thickness of white paper and 2 of brown paper. Bake in slow oven about 3½ to 4 hours.

Fold fruit mixture into egg-yolk-and-butter batter, add soda. which has been dissolved in the hot water, then the brandy or sherry; lastly fold in stiffly beaten egg whites.

Melt chocolate, when cool add to egg-yolk mixture. Mix in remainder of flour.

Cream butter and brown sugar, add golden syrup, and egg yolks one at a time, beating well.


24

Janice Francis, Copie x press dela Maurice, Inc., Trois-Rivieres, QC

The real stuff, if possible… If not, you’ll have to settle for what the old-timers here in Québec call “sirop de poteau” or translated, “telephone pole syrup.”... You know, the kind of syrup you get by tapping telephone poles, not maple trees ;)

Mix cake ingredients together, pour into syrup. It will float. Cook at 375° for about 35-40 minutes, or until cake is done. This should be timed to come out of the oven just as you are ready to sit down to eat. It will cool until time for dessert. If you let it sit too long, the cake soaks up the syrup and gets soggy. It’s best served warm with a tall glass of cold milk !

Mix syrup ingredients together well, until sugar is dissolved. Pour into a deep casserole pan.

Cake ½ cup butter 1 cup sugar 2 eggs 1½ cup flour 2½ teaspoons baking powder 1 dash salt vanilla ¾ cup milk

Syrup: 3 cups water 1 cup maple syrup* 4 cups brown sugar 2 tablespoons flour

Pouding chomeur (Poor man’s pudding)

Fox Lake Lipka’s Dill Pickles

97


In large jar or crock, place cukes, dill, garlic, layered cukes, dill, garlic then pour water over all, add pinch of red pepper. if you like them spicy, add 2 pinches of red crushed pepper

4 – 5 pickling cucumbers (soak in handful of salt) ½ to 1 hour in cold water 7 cups water ½ cup vinegar A cup salt pinch of red pepper fresh dill 5 large pieces of garlic

Linda Nix

Makes 4 servings.

Peel and slice apples to bit size pieces, sprinkle with lemon juice or 7-up. Add other ingredients stir gently. Arrange on lettuce or cabbage leaf.

1 Granny Smith ple 1 Red Delicious or Gala apple 1 tablespoon lemon juice or 7-up ½ cup chopped celery 1 tablespoon chopped pecans ¼ cup raisins ¼ cup mayonnaise (or light sour cream with 1 tablespoon mayonnaise) dash of cinnamon dash of nutmeg

Waldorf Salad


Nick Hayes, Nix On Time Printing,

Serves 8.

96

Grease pie plate 10 x 1½. Mix bisquick, ¼ cup water and beans; spread in pie plate. Cook meat, add ½ tsp salt. When done, drain grease, add taco mix and ¾ cup water. Cook for 7 minutes more. Layer remaining ingredients over bean mixture: cheese, small amount of salsa, meat, salsa, top with remaining cheese. Bake for 30 minutes. Serve with sour cream if desired.

1 ½ cup shredded cheddar cheese 1 16-oz. can refried beans 1 cup Bisquick mix 1 cup thick & chunky salsa 1 pound ground beef ½ teaspoon salt ¼ cup water 2 packages taco mix ¾ cup water

Nick’s Burrito Bake

25


Dissolve the sugar in the hot water. Stir in the berries, margarine, and dough squares. Pour into a deep oven dish, and cover the mixture with the remaining dough. Bake in a pre-heated oven (350 degrees) until the crust is golden brown (1 to 1 and a half hours). HINT: If you like, dot the top crust with margarine, and sprinkle lightly with sugar before baking.

Cut shortening into flour, and add milk to make dough. Divide dough into 2 equal parts. Roll out each part to about ¼ inch thickness. Cut one part into about 1 inch squares.

3 cups self-rising flour ¾ to 1 cup shortening 1 cup milk 6 cups of fresh or drained canned blackberries (save liquid from canned berries) 4 cups sugar ¾ cup of boiling water, if desired (use water from canned berries, if any. Added liquid should not be needed) 8 oz. melted margarine

Blackberry Cobbler


Gordon Watt, Xoxo Cyberprint Inc. Scarborough, ON M1P 3E3 26

Spread ice cream on top. Whip a Dream Whip package and add coffee and chocolate milk powder and spread on top of ice cream layer. Place in freezer until serving time.

½ cup corn syrup ½ cup peanut butter 3 cups Rice Krispies ice cream 1 package Dream Whip or whatever 1 teaspoon instant coffee 2 tablespoons chocolate milk powder

Mix together and pack into a 9” x 13” glass dish:

Easy Frozen Dessert

Angie Waller Southern Raised, Atlanta, Georgia

Pour into 2 unbaked pie shells. Bake at 325 degrees about 35- 40 minutes.

Add: 1 teaspoon vanilla ½ cup buttermilk 1½ - 2 cups cocoanut (packed)

1 stick margarine 1½ cup sugar 3 eggs 1 tablespoon flour

French Coconut Pie

Aunt Virginia

95


Place tomatoes in mixture and cook until tender.

In a big pot, mix: 2½ cups vinegar 3 cups sugar 2 cups water 1 tablespoon pickling spice 1 cinnamon stick

Set 24 hours, pour water off

Pour salt over top, add enough water to cover

1 gallon green tomatoes ¼ cups salt 4 large green peppers sliced 1 large red pepper, sliced 5-6 onions, sliced

Green Tomatoes


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Makes twelve servings.

Preheat oven to 350. Cook bacon in skillet, drain, transfer 2 ½ tablespoons bacon drippings from skillet to large bowl. Finely chop bacon, add to bowl. Add onion and next 7 ingredients. Whisk in chilies, stir in beans. Transfer to 13 x 9 x 2 casserole. Bake, uncovered,1 hour.

6 bacon slices 1½ cups chopped onion 1¼ cups BBQ sauce A cup dark beer ¼ cup light molasses 1 tablespoons Dijon mustard 3 tablespoons packed dark brown sugar 2 tablespoons worcestershire sauce 1 tablespoon soy cause 5 teaspoons minced canned chipotle chilies 6 15-16 oz. cans great northern beans, drained

Hot & Smoky Baked Beans

Makes 12 servings. 27

Cover and refrigerate for 2 hours.


In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes, stirring constantly; boil for one minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a torte bowl.

3 cups water 1 3-oz. package orange Jell-O 1 3-oz package tapioca pudding mix 1 3.4-oz. package instant vanilla pudding mix 1 15-oz. can mandarin oranges, drained 1 8-oz. can crushed pineapple, drained 1 8-oz. carton Cool Whip, thawed

Mom’s Famous Dessert Orange/Pineapple Cream

Carol Spain, Southern Raised, Atlanta, GA

In a large bowl combine Jell-O and 2 cups of boiling water. Let set for approximately 1 hour and stir in pie filling. (Set time can be reduced by putting in freezer for approximately 20 minutes). Let set until firm.

1 large package cherry Jell-O 1 can cherry pie filling 4 oz. softened cream cheese 6–8 oz. Cool Whip (to taste) 2–3 tablespoons sugar (to taste)

Cherry Jell-O Jubilee


28

Linda Nix, Nix On Time Printing, Columbus, GA

Yield: 5 dozen

Note: This dough can be kept for up to a week in refrigerator and actually improves with age; just punch down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape doughnuts before freezing. Tastes like the original!

Roll out on floured board to B inch thickness. Cut into 2½-inch squares. Deep fry at 360° 2 to 3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot with café au lait.

Press crescent rolls into a pizza pan that has been coated with Pam or another non-stick spray (or you can use any kind of pan that fits).

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour and beat smooth. Add shortening, beat in remaining flour. Cover with plastic wrap and chill overnight.

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Steve Horton, Facility Leader, CSI

Bake at 350° for 25-30 minutes


Seal the seams (of the crescent rolls). Put on the sausage, the potatoes, the cheese. Pour the eggs (mixed with the salt and pepper and milk) over all and sprinkle with the Parmesan cheese.

1 lb. bulk sausage 1 package crescent rolls 1 cup hash brown potatoes, thaw first (I like the kind with green and red peppers) 1 cup (4 oz.) shredded sharp cheddar cheese 5 eggs ¼ cup milk salt and pepper (beat the eggs, milk, salt and pepper together) 2 tablespoons Parmesan cheese

Breakfast Pizza

1 package active dry yeast 1½ cups warm water (105°) ½ cup sugar 1 teaspoon salt 2 eggs 1 cup undiluted evaporated milk 7 cups all-purpose flour ¼ cup soft shortening oil for frying confectioners’ powdered sugar

French Market Doughnuts


*****Excellent******

92

Close lids tight. Ready in a few days

Bring vinegar, water, and salt to boil, cool until lukewarm temperature. Cool—pour over beans, add dill to cover

3 pieces of garlic 1 quart vinegar 3 quarts water 1 cup pickling salt green beans dill

Dilly Green Beans

Done in 4 days *****Delicious******

Bring to a boil and cool until lukewarm. Place some dill in bottom of gallon jar, then put pickles and more dill, pickle spice and garlic. When liquid is lukewarm, pour over pickles and cover with a cloth. Next day put in sun for a day.

1 cup vinegar 5 cups water A cup salt 1 tablespoon pickle spice garlic pickling cucumbers

Quick Dill Pickles

Todd Wilbur 29


For topping: Mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

For filling: Combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 minutes, or until knife inserted 1" from edge comes out clean. Cool 1 hour.

For crust: Combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 minutes, or until the edges are slightly brown. Reduce oven to 350 F.

Preheat oven to 375 F.

Topping: ¾ cup sour cream ¼ cup powdered sugar

Filling: 1 pound cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract

Crust: 1½ cups fine graham cracker crumbs ¼ cup granulated sugar ½ cup butter, softened

Sara Lee Original Cream Cheesecake


30

Linda Nix, Nix On Time Printing, Columbus, GA

In a small sauce pan combine butter, cocoa, and coke; bring to a boil. Pour mixture over powdered sugar and beat until well combined. Spread over the hot cake. Cake is best after it been cooled.

Coke Frosting: ½ cup butter 3 tablespoons cocoa 1 box powdered sugar 6 tablespoons coke

Pour batter into a greased 13 x 9 baking pan and bake for 30 to 35 minutes. Ice when the cake is hot.

Combine flour and sugar in a mixing bowl. In small pan combine butter, cocoa, and coke; bring to a boil. Pour butter mixture over flour and sugar; mix until well combined. Add buttermilk, baking soda, vanilla, eggs and marshmallows. Beat thoroughly. The batter will be thin and the marshmallows will float to the top.

Preheat oven to 350 degrees.

2 cups flour 2 cups sugar 1 cup butter 3 tablespoons cocoa 1 cup coke ½ cup buttermilk 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla 1½ cups miniature marshmallows

Grandma’s Coke Cake

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Mix well and keep refrigerated.

1 cup mayonnaise 1 cup nuttermilk 1 tablespoon parsley flakes 1 teaspoon garlic salt 1 teaspoon garlic salt 1 teaspoon onion salt ½ teaspoon garlic powder ½ teaspoon onion powder


Creamy Garlic Dressing

In casserole dish slice one potato; add some salt and pepper, then some bacon, then some roux. Repeat, repeat, repeat, repeat, ending up with the roux and bacon. Cover and let sit 30 minutes.

Add sugar to bacon grease make a roux. Add onion to roux, sauté until clear.

Skin potatoes while still warm and set aside. Brown bacon slowly until crispy - do not burn. Remove bacon from pan.

5 potatoes, boiled ½ lb bacon, chopped fine 3 tablespoon vinegar 3 tablespoon sugar 1 large onion, finely chopped

German Potato Salad


Yield: 8 servings 90

Combine carrots and sauce in a lightly greased 2-quart casserole. Combine 2 tablespoons butter and breadcrumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes or until bubbly.

Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, celery salt, and cheese, stirring until cheese melts.

Melt ¼ cup butter in a heavy saucepan over a low heat: add onion, and cook until tender. Add flour and mustard, stirring constantly

Cook carrots in a small amount of boiling salted water 12 to 15 minutes or until tender; drain and set aside.

2 lbs. carrots ¼ cup butter or margarine ¼ cup minced onion ¼ cup all-purpose flour ¼ teaspoon dry mustard 2 cups milk 1 teaspoon salt ¼ teaspoon celery salt 2 cups (8 ounces) shredded cheddar cheese 2 tablespoons butter or margarine, melted 1 cup soft breadcrumbs

Scalloped Carrots

Martha Zagorski, Chicago, IL

31


Bake in large bundt pan at 350 degrees for one hour.

Blend!

6 eggs 1 lb. powdered sugar 1 lb. flour 1 lb. margarine or butter 1 teaspoon vanilla

Grandma’s Old-Fashioned Poundcake

Makes 4 servings.

In a large skillet, heat oil to 360F. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape. Fry till golden (about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on paper bag covered with a paper towel. Sprinkle with cinnamon and powdered sugar or serve with maple syrup. Delicious!

In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat with electric mixer until smooth. (Check to see if mixture flows easily. If small balls form, batter is too thin.)

2 eggs, beaten 1½ cups milk 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 cups cooking oil

Funnel Cakes


Aunt Virginia, Chicago, IL

32

Bake 350 10 to 12 minutes until golden brown

Cream sugar, butter, vanilla. Add flour, then chips. Spoon drop on cookie sheet and mark each with fork (#).

1 lb. butter or margarine 1 cup sugar 3 ½ cups sifted flour 1 teaspoon vanilla 2 cups crushed potato chips

Gini’s Potato Chip Cookies

Aunt Virginia, Chicago, IL

Bake in 325 degree oven for 15 to 20 minutes. Sprinkle with powder sugar while warm.

Take one teaspoon at a time, shape into crescents and place on cookie sheet.

Cream margarine, sugar, add vanilla, water, salt add flour them blend in nuts. Refrigerate at least one hour.

½ lb. margarine 2 cups flour 5 tablespoons sugar 2 teaspoons vanilla 1 tablespoon water ½ teaspoon salt 2 cups chopped pecans

Pecan Crescents

89


Cook pasta according to directions, drain. Meanwhile, brown beef in large skillet and drain. Stir in chili powder and stir one minute. Stir in drained corn and undrained tomatoes, and cooked drained pasta. Heat thoroughly and serve.

1¼ lbs. wagon wheel or medium sized pasta 12 oz. ground beef 1 tablespoon ground beef 1 tablespoon chili powder 1 15¼-oz. can Del Monte Fiesta Corn, drained 1 14½-oz. can Del Monte Diced tomatoes with Basil Garlic and Oregano

Fiesta Corn & Pasta Skillet

Aunt Virginia

Drain noodles, layer 1½ cups noodles, A cup tuna and 1 cup broccoli in a 2-quart casserole, pour in 1 cup of sauce, repeat layers. Bake 20 minutes. Then add cheese and bake 15 minutes. Makes 6 one-cup servings.

Preheat oven to 350 degrees, cook noodles in boiling water 20 minutes. Blend soup and milk into a smooth sauce. Add onions and mushrooms.

1 12-oz. package Reames Home Style Frozen Egg Noodles 1 11-oz. can cheddar cheese soup 1 5-oz can evaporated milk 1 teaspoon instant minced onion 1 12 ½-oz. can drained tuna 1 4-oz. can mushrooms, drained (optional) 1 10-oz. package chopped broccoli, thawed 1 cup mild shredded cheese

Reames Cheesy-Broccoli Tuna Bake


88

John M. Henry Mitchell Printing Company Oswego, NY

My favorite football Sunday family, lunch. Feeds 3-4.

Split bread in half and spread mayo and mustard on both. Layer cheese and meats (use what you have or like) then chop lettuce. Pile on the other items ‘till you’re happy and drip some dressing then combine the top and bottom of bread. Next cut in 2 pieces and very important place the largest of the 2 on one plate - YOURS. Then slice the other in ½ into 2-3 sandwiches for the family. Sit down and turn on the pre-game show, open beers and enjoy!

1 whole loaf of Italian Bread A lb. roast beef ¼ lb. hard salami ½ lb. ham A lb. turkey lettuce tomatoes onions ¼ lb. provolone cheese (or your favorite) Hot peppers Italian dressing mayonnaise mustard 2 dark beers (or your favorite cold beverage)

Super Dad Sandwich

33


Steve Horton, Facility Leader, CSI, [email protected]

Combine the two cereals, chopped nuts, salt, vanilla, and brown sugar and mix them up. Then, mix in well the Mincemeat. Add the egg and butter, mix again. Last, mix in the honey, mix everything well. Line a 10x13 cake pan with aluminum foil (or you can use a cookie sheet 1” deep). Grease the foil and press the mixture into the pan. Bake approximately 30 minutes at 325 degrees. Cut into bars while still warm to avoid them sticking to the aluminum foil. Then wrap the cut bars with plastic wrap (if bars crumble just press back together as you wrap).

2 cups Cracklin’ Oat Bran cereal, chopped 1½ cups 100% Natural Oat Cereal, chopped (I use Foodclub w/honey) 1 cup nuts, chopped (I use Walnuts) ½ cup brown sugar 1 package of condensed mincemeat 1 large egg, beaten 1 teaspoon salt 1 teaspoon vanilla cup butter, melted A cup honey (you can use molasses or corn syrup instead)

Steve’s Chewy Granola Bars


Linda Nix

34

This recipe makes 120 cookies and they will disappear fast… but the recipe maybe cut in half easily.

Cream butter with both sugars, add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and baking soda. Stir in chips, candy and nuts. Roll into balls and place two inches apart on a baking sheet. Bake 6-8 minutes at 375 degrees.

2 cups butter 2 cups sugar 2 cups brown sugar 4 eggs 2 tablespoons vanilla 2 cups flour 5 cups blended oatmeal (put 5 cups of uncooked oatmeal in blender, blend until fine) 1 teaspoon salt 2 teaspoon baking powder 2 teaspoons baking soda 24 ounces chocolate chips 8-ounce Hershey bar grated 3 cups of chopped nuts (I use pecans)

(these are the beat!!!)

Famous Dallas Stores $250 Cookies

87


I don't use as many of the hot peppers anymore, my stomach seems to like a mild salsa better these days, so I generally use one Jalapeño and one hot banana pepper and the rest sweet peppers. Also - I've never added the cornstarch.

Feel free to add any peppers you particularly like or delete any that you don’t.

Combine all but last two ingredients in a saucepan and cook until boiling; reduce heat and let simmer at least 15 minutes. Add tomato paste; heat until it dissolves. Add cornstarch to thicken to taste.

1 gallon tomatoes, peeled and pared 1 medium/large yellow onion, chopped 1 medium/large red onion, chopped 1-2 medium/large bell peppers, chopped 1 hot banana pepper, chopped 2 sweet banana peppers,chopped 2 cayenne peppers chopped 1-2 jalapeño peppers, chopped 3 garlic buds (buds,not bulbs), chopped 3 tablespoons of vinegar 1 8-oz. can of tomato paste 3 tablespoons of corn starch 3-4 teaspoons salt

This one comes in handy each year when we all have so many tomatoes we don't know what to do with them.

Salsa


Makes 12 servings.

86

Cut peeled, hard-cooked eggs in half lengthwise. Remove yolks and mash with fork. Combine remaining ingredients with yolks and blend well. Refill egg whites with yolk mixture. Garnish with parsley sprigs or crumbled bacon, if desired.

6 hard-cooked eggs B teaspoon salt ¼ teaspoon pepper 2 tablespoons finely chopped parsley ½ cup shredded process cheese 3 tablespoons mayonnaise or cream

Cheesy Deviled Eggs

Carol Edwards—Southern Raised, Atlanta, Georgia

Put in dish and cover with bread crumbs soaked in butter. Cook for 35 minutes at 350 degrees.

Cook broccoli until done. Mix all ingredients and add broccoli.

2 bags cut broccoli 1 cup shredded cheese 1 onion 1 can mushroom soup 2 eggs 1 cup mayonnaise salt and pepper to taste bread crumbs

Broccoli Casserole

35


Preheat oven to 375 degrees. In medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. In a small bowl, beat corn, sour cream, melted butter, and egg until well blended. Add dry ingredients; stir just until blended. Spoon batter into lightly greased miniature muffin pans. Bake 16 to 18 minutes or until tops are lightly browned. Creamy Corn Muffins

1 cup yellow cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda 1 8½-oz. cream-style corn 1 cup sour cream ¼ cup butter or margarine, melted 1 egg

Creamy Corn Muffins

Combine butter, margarine and sugar in small saucepan. Bring to a boil. Boil 2 minutes; add pecans. Place graham crackers over the bottom of a jelly roll pan lined with foil. Pour butter/sugar mixture over crackers and spread evenly. Bake 10 minutes at 350 degrees. Remove at once from pan to flat surface to cool. When cool, break into bars (pieces).

10 graham crackers 1 stick butter 1 stick margarine ½ cup sugar ½ cup chopped pecans

Toffee Graham Cracker Bars


36

PS: Real Greeks eat the clove.


When done, use a spatula to place balls on waxed paper and over with more sifted powdered sugar. Optional: you can place each one in a small paper cupcake container and cover with more powdered sugar.

Shape dough into walnut-sized balls and place on an ungreased cookie sheet. Place a whole clove in the center of each ball and bake at 350 for 15-20 minutes until light golden brown. (Actually they are done before they appear to be.)

Soften sweet butter at room temperature, then whip throughly with an electric beater until the butter is white and fluffy (this doesn’t take long in my KitchenAid, but if you are using anything else, beat it like crazy.) Add sifted sugar, egg yolk, vanilla and almond extracts, and brandy; mix well. Add sifted flour and beat until the dough is easy to handle; hen knead a few minutes with hand suntil the dough forms a soft ball. (It will be very soft, add more flour if needed to keep it together.) Refrigerate the dough for a while until it is solid enough to handle.

2 ½ cups sifted pastry flour (cake flour, not self-rising) ½ cup sifted powdered sugar ½ lb. sweet (unsalted) butter 1 tablespoon brandy ½ teaspoon vanilla extract ½ teaspoon almond extract 1 egg yolk whole cloves extra powdered suger

Kourabiedes (Greek Easter Cookies)

Aunt Virginia

85


Serve with potato chips or celery. Great with other veggies, too.

Mix cream cheese and milk. Whip until blended. Stir in amaretto and Cool Whip and mix gently until blended.

1 ounce cream cheese 1 can Eagle brand evaporated milk ¼ cup Amaretto 1 container Cool Whip

Holiday Dip

Top with cheddar cheese. Bake, uncovered, 1 hour and 15 minutes, 350°

Spoon half of mixture over first layer of potatoes. Add remaining potatoes and soup mixture and butter.

In a 3½ or 4 quart casserole dish, drizzle half of the melted butter over half of the potatoes. Add salt and pepper, mix sour cream, onion, and soup.

1 32-oz. package hash brown potatoes, thawed slightly 1 pint sour cream ½ cup chopped onion 1 can cream of chicken soup 1 cup grated cheese ¼ cup melted butter salt and pepper to taste

Potato Casserole

84

Chris Pritchett Paddington, Brisbane Q., Australia The Printers’ Cookbook

Heat half the butter in frying pan, add extra onions, cook, stirring, until lightly browned, stir in parsley. Sprinkle over ring. Heat remaining butter in pan, add extra breadcrumbs, stir until golden brown, sprinkle over ring.

Place pan in baking dish with enough hot water to come halfway up side of pan. Bake in moderate oven 50 minutes. Remove from baking dish and stand 10 minutes before turning out.

Heat frying pan, add bacon, onion and garlic, cook until onion is soft. Add onion mixture to pumpkin mixture with cheese and chives. Pour into greased 8" ring pan.

Process pumpkin until smooth. Add cream, breadcrumbs and eggs, process until combined. Pour pumpkin mixture into bowl.

3 cups mashed pumpkin (boil, steam or microwave about 2½ lb. of pumpkin until soft) cup thickened cream A cup stale breadcrumbs 4 eggs 2 bacon rasher, finely chopped 1 medium onion, finely chopped 1 glove garlic, crushed 1 cup grated tasty cheese 2 tablespoons chopped fresh chives 1½ lb. butter 2 medium onions, sliced, extra 2 tablespoons chopped fresh parsley 1 cup stale breadcrumbs, extra

Pumpkin, Bacon and Chive Ring

37


Charles A. Lincoln, Advance Printing Co, North Pole, Alaska hotprinter.com

“That is why it is called CRAZY CAKE and it is delicious. The frosting is also great, but make sure you don’t melt the butter, but just cream it (beat it cold). You will love it or your money back ...

“...never heard of a cake that didn’t contain eggs...never > heard of a cake that contained vinegar. We’re eager to try it!”

Add cooled paste and 1-2 teaspoons vanilla. Beat well until light and fluffy and sugar is dissolved.

FROSTING: 6 tablespoons flour 1 cup milk Cook on low heat until a thick paste, stirring with a whisk. Cool. Cream together: ½ cup Crisco shortening ½ cup butter (do not melt) 1 cup sugar

3 cups flour 2 cups sugar 6 tablespoons cocoa 2 teaspoons baking soda 2 teaspoons salt cup oil 2 teaspoons vanilla 2 tablespoon vinegar 2 cups cold water Combine dry ingredients. Add liquid ingredients. Mix well. Bake in a 9 x 13 pan at 350 degrees for 30 - 40 minutes.

Crazy Cake


38


This is a big batch - you’ll need it!

Be generous with nutmeg and cinnamon. Soak raisins or currants in rum or whatever; add then to the mixture when almost done.

Combine all ingredients and simmer slowly in a heavy pot until rice is tender but not mushy. You will probably need to add more milk.

Boil rice for five minutes; drain.

1½ cups medium-grain rice 5 cups milk 1 cup sugar 6 tablespoons butter 1 pinch salt nutmeg cinnamon raisins or currants rum or bourbon or whatever you have around (optional)

Rice Pudding

Cut avocados in half lengthwise. Twist slightly and remove from stone. Peel avocado and cut into small cubes (1").

83



3. Arrange avocado in bowls and drizzle dressing over top. Mix gently. Sprinkle with sprouts.

2. Mix soy and sake, add mustard to taste. You want it spicy over bland avocados - but not fiery. Mixing mustard works best with a tiny whisk.

1.

Garnish: 2-3 tablespoons (or small clump) of radish and/or alfalfa sprouts

Dressing: ½ tablespoon of spicy Japanese mustard (do this to taste - it’s hot!) 1½ tablespoon quality soy (Kikoman light is good) ½ tablespoon Sake

2 ripe (not squishy) avocados

This is kind of exotic, but the flavors blend together marvelously!

Avocado with Mustard-Soy Dressing


82

Chris Pritchett, Paddington, Brisbane Q., Australia [email protected]

Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 ¼ hours or until golden brown and set. Sprinkle with cheese, stand 10 minutes before cutting.

Transfer to large bowl, stir in spinach and bacon on mixture.

Cook bacon and onion in frying pan, stirring constantly, until onion is soft. Beat cheeses in small bowl with electric mixer until smooth. Add sour cream and eggs, beat until combined.

Spinach Filling: Boil, steam or microwave spinach until just tender, drain. Press excess liquid from spinach and chop roughly.

Melt butter in saucepan, add biscuit (cookie) crumbs, press evenly over base of greased 8" tin, refrigerate 30 minutes.

2 oz. butter 1 cup finely crushed cheese biscuit (aka Americans as cookies) crumbs ¼ cup grated Parmesan cheese 2 bunches of spinach 3 bacon rashers, chopped 1 medium onion, chopped 10 oz. package cream cheese 5 oz. feta cheese 10 oz. carton sour cream 4 eggs, lightly beaten

Spinach Cheesecake

39



Remove pie from oven; reduce oven to 350. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Refrigerate leftovers. (Editor’s note: LEFTOVERS? What are you, kidding?)

Stir in one cup chopped pecans.

Meanwhile, make pecan topping: beat together: 1 egg 2 tablespoons each: dark corn syrup, firmly packed brown sugar 1 tablespoon melted butter ½ teaspoon maple flavoring.

Preheat oven to 425. With mixer, beat hot yams and butter until smooth. Add remaining ingredients except crust and pecan topping; mix well. Pour into crust. Bake 20 minutes.

1 lb. yams or sweet potatoes, cooked and peeled ¼ cup butter or margarine 1 14-oz. can sweetened condensed milk 1 teaspoon each: cinnamon, grated orange rind and vanilla ½ teaspoon nutmeg ¼ teaspoon salt 1 egg 1 6-oz. Keebler Ready Crust Graham Cracker Pie Crust

my oh my, I love this pie!

Sweet Potato/Pecan Pie

3 cups plain flour + 2 teaspoons baking powder pinch of salt 1 big cup water

3 cups self-raising flour

good teaspoon salt

1 ½ cups cold milk


40

“Why no milk in the one cooked in the campfire?” you ask. Fresh milk often isn’t available, whereas dry rations and water usually are.

To know if it is cooked through, lift the loaf up and tap its base. If it’s ‘hollow,’ it is done.

For cooking outdoors - either heavily coat in dry flour or, alternatively,wrap (not too tightly) in aluminium foil before placing on the flattened, hot (grey-ish) embers of your campfire, or sitting on the cleaned blade of a shovel which is placed on the embers.

Bake in bottom of a hot oven for 30 minutes.

Mix with a knife to a good dough which leaves the sides of the basin clean. Place the ball of dough on baking tray, cut two ‘slashes’ on the top of the dough (helps to cook and looks good).

For ‘campfire’ cooking:

81


Bernadette A. Estrada, Adriana’s Fiesta Salsa CoreDraw Users Group

Sauté onions and jalapeño in butter and oil ‘til nicely browned, then set aside. In large bowl, whisk eggs, half and half cream, salt, and pepper then incorporate the remaining ingredients including the sauteed mixture...mix together in the same bowl. Pour mixture into pre-baked pie shell (to avoid mushy crust). Place on cookie sheet and bake in a 375 degree oven for 15 minutes on the middle rack, then turn oven down to 300 degrees and bake for an additional 30 minutes. If the edges of crust begin to brown too fast, cover edges with aluminum foil for remaining cook time. Let cool 10 minutes. Serve slices of quiche topped with warmed hot salsa, side of fried potatoes, and fresh fruit with squeezed lime juice, sprinkle of salt and mint leaves for garnish (mango, cantaloupe, strawberries accompany this quiche nicely). Enjoy this delicious quiche with your favorite Spanish classical guitar CD playing in the background!

9" Pie Crust 6 extra-large eggs fresh ground pepper salt to taste ½ cup frozen spinach (thawed) or fresh steamed spinach ¼ cup chopped green chiles (canned or freshly roasted and peeled) ¼ cup chopped onion 2 tablespoons chopped fresh jalapeños 1 tablespoon canola oil 1 tablespoon sweet cream butter ½ cup half and half cream 1 cup grated swiss cheese hot salsa (Adriana’s Fiesta Salsa)

This bread substitute can be cooked sitting on hot coals in a campfire, inside a ‘bush oven’, or in a regular stainless steel and glass door variety of kitchen oven. The experts advise strongly that you avoid any temptation to knead or work the dough in any way. As the damper has no preservative it is best eaten on the day of baking. There are two basic recipes to suit different circumstances:

For ‘smart’ indoor cooking:

Southwest Spinach Quiche

Damper

Gavin Ralston True Blue Print (Aust) Pty Limited, Crows Nest, NSW Australia

Mix egg and water well, add flour all at once and fold gently. The batter should be lumpy, don’t overmix. Add ice cubes. Divide batter in half, put half in fridge to stay cold.


80

CindyHere’s my recipe hope it can be included!

Well, that’s a little scattered, but I think I covered most of the “gotchas” in making tempura. Giving times for cooking is hopeless - it depends on the temperature of food going into the oil. I usually let everything get to room temp before cooking as it makes it more predictable. GOOD LUCK!

Serve on absorbent paper with dipping sauce and grated daikon as a condiment.

Cook foods in groups, don’t allow to cover more than half of surface oil. Turn several times during cooking process. Test a sample for doneness. It will take less time than you think.

41



Let ripen at least three days.

After all are done, roll them all in sugar again.

Shape in balls, roll in powdered sugar. (If mixture seems too loose to roll, add a little more powdered sugar.)

Melt chocolate bits over hot water. Add corn syrup, bourbon milk or cream, rum flavoring. Combine vanilla wafer crumbs, powdered sugar and nuts. Add chocolate mixture and let stand at least ½ hour.

1 cup semi-sweet chocolate pieces 3 tablespoons light corn syrup ¼ cup bourob ¼ cup milk or light cream 2½ crushed vanilla wafers 1 cup chopped nuts 1 teasoon rum or rum flavoring

Bourbon Balls

Trust me - they really are legit Traditional BUSH TUCKER recipes from ‘Down Under.’

Make tempura batter at the last minute - it works best if it doesn’t sit or get warm.

The Frying: Organize your foods and cook each item separately. Cook least fragile items first. This is the order I use: Sweet Potatoes, Broccoli, Green Beans, Onions, Mushrooms, Squid, Shrimp. As each item is cooked, it’s lifted out of the oil and placed on paper towels in a 170 F oven to keep.

Eat, buttered, with barbequed meats, or jam, syrup, or anything you like. Ok its not a french loaf but it is quick, easy and edible. Some people say its like eating a soft-centred rock but they have no soul!

Tempura Batter: 1 lightly beaten egg mixed with cold water and 3 or 4 ice cubes to measure 1¼ cups 1¼ cup sifted flour


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Sweet: Add sultanas or cut up dates.

Version II: to 2 cups of flour add half a cup of sour thick cream and 1 cup milk.

Cheese: to half the above quantity add half a cup of grated cheese and a pinch of mustard powder, or cayenne pepper and one egg.

This recipe can be varied in many ways:

Serve with butter, or with jam and whipped cream. The English “Devonshire Tea” is made of scones, jam, cream and a cup of tea.

Bake in a hot (320 F). oven for 7 - 10 minutes. After cooking, wrap the scones in a clean, dry tea-towel (the things we used before dishwashers!) to retain freshness.

Sift dry ingredients together, rub in the butter with the tips of your fingers. Mix in the liquid by stirring lightly with a knife (do not knead it in). Roll out to 1" thickness, cut into circles with the top of a tumbler (approx 3").

For 28 scones: 4 cups flour 1 tablespoon cold butter 3 teaspoons of baking powder pinch of salt ½ pint of liquid (half water, half milk mixed)

These are a little like tiny dampers, but much lighter and are cooked in the home.

Scones

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Prepare all foods for frying as needed. prepare batter

Get creative, most veggies and seafood work great! Great use for zucchini, small squashes, scallops...

Food to fry - choose an assortment that works for you: Jumbo shrimp (shelled and de-veined, slit a few times to lie flat) Squid (cut into ¾ x 1½"strips and score twice) Green beans (tips snapped, otherwise whole) Vidalia onions (sliced to ½" rings) Sweet Potatoes (peeled and sliced into ¼" slices) Broccoli Flowerets Whole Shiitake Mushrooms (Crimini are also nice)

Heat oil gently to a temp of 350 F (180 C). It’s best to fry only a few items at a time to avoid dropping oil temperature too low (low oil temperatures make greasy fried food.)

Place all ingredients in a saucepan and allow to come to gentle boil - medium heat is best. Remove from heat and allow to cool to room temp. Strain flakes out of sauce.

Dipping Sauce: ½ oz. (15 g.) Dried Bonito Flakes 1 cup water ¼ cup Mirin ¼ cup light soy 1 cup grated daikon radish for serving vegetable oil for deep-frying (peanut is best, but expensive

All About Tempura


Roy Nix 78

Brown ground beef, and onion, then drain. Add all ingredients except the cheese. Cook until the flavors blend, about 20 minutes; then add the cheese heat until melted. Serve with tortilla chips.

3 lbs. ground beef 1 large yellow onion 1 package velveeta hot Mexican cheese 2 10-oz. cans Rotel diced tomatoes and chili peppers 1 14-oz. Del Monte diced tomatoes 8 teaspoons chili powder 2 teaspoons cumin 1 teaspoon salt 1 teaspoon garlic salt

David’s Taco Dip


Best to make the night before. Stir before serving.

Bring sugar, vinegar and oil to a rolling boil. Pour over remaining ingredients and stir.

1 teaspoon celery seed 1 quart (2 lbs.) sauerkraut, well-drained ½ cup onion, finely chopped ½ cup celery, finely chopped ½ cup carrots, finely chopped ½ cup green pepper, finely chopped 1 cup sugar ¼ cup vinegar ½ cup olive oil

Sauerkraut Salad


In a mixing bowl combine all ingredients except for the lemon aid. Mix together until smooth. Pour the ingredients into a greased bundt pan or tub pan. Bake in 350 degree oven for 45 to 55 minutes or until done. Let cool 20 minutes. Let lemonaid thaw; pour over cake and let set 20 more minutes. Serves 10.

1 Box Duncan Hines Lemon Supreme Cake Mix 4 eggs 3/4 cups water 3/4 cup oil 1 box lemon instant pudding mix 1 6-oz. can frozen lemonaid concentrate

Lemon Supreme Cake

Gavin Ralston True Blue Print (Aust) Pty Limited, Crows Nest, NSW Australia

There are as many myths and recipes for scones as there are stars in the sky. At country fairs there is fierce competition for the blue ribbon award.

Roll out the dough (gently) and cut into rounds and bake in hot oven, 325 degrees F. for seven to 10 minutes. These are served buttered. Yum!

While this is still warm, beat into the pumpkin ½ cup sugar and 1 tablespoon of butter. Then add 1 egg and 3 cups of self raising flour (or plain flour and 2 teaspoons baking powder)

1 cup of pumpkin (boiled and mashed).

Pumpkin Scones

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Barry Takayesu Prestige Print & Graphics, St.Thomas, Ontario, Canada

(Use only Hellman’s and Romano brands. Don’t substitute!)

Lastly, sprinkle with grated Romano Cheese. Cover with Saran Wrap and refrigerate for 24 hours before eating.

Layer the above ingredients in listed order. Ice with 1½ cups of Hellman’s Mayonnaise mixed with 3 teaspoons of lemon juice. Sprinkle mayonnaise layer with 2 teaspoons sugar.

Broken Lettuce covering bottom of a clear bowl Coarsely Grated Carrots Slivered Water Chestnuts Sliced Red Onions Fresh Chopped Green Peppers Sliced Fresh Mushrooms Layer of Frozen Green Peas

Seven Layer Salad


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Walt Brannon,CorelDraw Users Group. www.cdug.com

These were once sold on the streets of Old New Orleans from stands or out of baskets carried by women street vendors.

Now.... You must serve with coffee that is: Noir comme le Diable (Black as the Devil) Fort comme la Mort (Strong as Death) Doux comme l’Amour (Sweet as Love) Et chaud comme l’Enfer (and hot as Hell)

Other variations are to serve with honey or cane syrup instead of the powdered sugar.

Mix the rice with the beaten eggs, put aside and let stand. Mix together the flour, sugar, baking powder, salt, and vanilla. Add the dry ingredients to the rice and egg mixture. When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown (they usually roll over when they are cooked on one side.) Drain on paper towels. Sprinkle with powdered sugar and serve while hot.

6 tablespoons flour 3 heaping tablespoons sugar 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon vanilla 2 cups cooked rice 2 eggs, beaten pinch of nutmeg cooking oil powdered sugar

Fried Rice Cakes

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CHAPTER THREE: Meat


46

Roy Nix, Nix On Time Printing. Columbus, GA

Combine spices and rub into meat. Wrap meat in plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Grill over indirect heat for about 3 hours until internal temperature is 180 degrees to 190 degrees. Remove from heat and wrap in aluminum foil. Let rest for 30 minutes before pulling apart with fork or fingers. Serve with your favorite BBQ sauce. ENJOY!

2 tablespoons paprika 1 tablespoon brown sugar 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon granulated sugar 2 teaspoons kosher salt 1 ½ teaspoons black pepper 1 boneless pork shoulder roast 4 or 5 pounds Boston Butt

A GOOD BUTT RUB (no comment)

This should be enough for 2 10-12 lb. roasts (or briskets)

¼ cup coarse ground pepper ¼ cup seasoned salt 2 tablespoons onion salt 2 tablespoons garlic salt 1 tablespoon ground mustard 2 tablespoons paprika 2 tablespoons chili powder 1 teaspoon ground cumin

A GOOD BASIC RUB

Try rubbing your meat with spices!

Rubs

CHAPTER THREE: Vegetables & Other Savoury Concoctions


Serves 8.

Cook chicken until done; reserve ½ cup chicken broth. Let chicken cool, then remove bones and tear into bite-size pieces; place in large casserole dish. Mix ½ stick butter with chicken broth, soup and sour cream. Pour over chicken. Mix together cracker crumbs and remaining ½ stick butter. Top chicken mixture with cracker crumbs and bake 20 minutes at 400 degrees pre-heated oven.

6 chicken breasts, skinned 1½ cups sour cream ½ cup chicken broth 1 stack of Town House crackers, crushed 1 stick butter, melted 1 can cream of chicken soup dash salt & pepper

Nick’s Chicken Len

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Janice Francis, Copie x press dela Maurice, Inc., Trois-Rivieres, QC

*This is a traditional recipe passed down from generation to generation, and used to be made with moose, partridge and rabbit meat.

Bake at 375° until the water starts to bubble, reduce heat to 200° and cook all night.

Pour the meat and potato mixture into the pie crust, add the pork drippings and the red wine. Add water until meat mixture is covered. Cover with pie crust, seal and cut steam holes.

Cut meat and potatoes into small cubes, dice onions. Add salt and pepper. Mix. Put in fridge for at least two hours. Make pie crust, roll it out thick, and cover the bottom and sides of a large dutch oven, preferably made of iron.

2 lbs. beef 2 lbs. chicken 2 lbs. veal 5 lbs. potatoes 2 lbs. onions 1 cup fat drippings from pork roast 1 cup red wine salt, pepper to taste Flaky pie crust

Tourtière du Lac-St-Jean (Lake St-Jean Meat Pie)*


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Deep fry in vegetable oil until brown .

Beat egg yolks, add sugar, corn, mix well. Add flour mixture, blend well. Add beaten egg whites. Mixture should be thick as pancake mix.

Beat egg whites until firm, set aside.

1 can creamed sweet corn 2 eggs (separated) 1 cup flour 1 cup corn starch 2 tablespoons baking powder A cup sugar

Aunt Virginia’s Corn Hush Puppies

Aunt Virginia

Slice and serve with sauce from bag.

Bake 325 degrees for 3 to 3½ hours.

Place brisket in bag, set into roasting pan. Sprinkle sugar, soup mix, and garlic powder over brisket. Drizzle catsup over all close with ties. Puncture bag to let steam escape.

Large (cooking/baking) plastic bag

1 3-3½ lb. fresh beef brisket ½ cup packed brown sugar 1 envelope regular onion soup mix (not instant) ½ teaspoon garlic powder ¾ cup catsup

Aunt Virginia’s Brisket

Roy Nix

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I suggest mashed potatoes and gravy or french fries as side dish.

In a large, deep frying pan heat oil to 375 degrees. Add chicken pieces and deep fry until golden brown and crisp. Time will vary depending on size of pieces. Drain on paper towel before serving.

Place buttermilk in a shallow dish. Combine four, salt, pepper, Natures Seasoning, mustard and chili powder in a plastic or paper bag. Dip chicken pieces in buttermilk. Place several pieces at a time in the bag; shake to coat.

Oil for frying cup buttermilk 1 cup flour 2 teaspoons salt ½ teaspoon Natures Seasoning ½ teaspoon (freshly ground if you have it) pepper ¼ teaspoon ground mustard B teaspoon chili powder 2 lbs. chicken breast tenderloins or cut up breast strips (this can be used on any fried chicken)

Dan Boy’s Favorite Chicken

Geoffrey J. Swenson, technoGraphic Solutions,Seattle, WA

Turkey is very nutritious, low in fat. Tastes BETTER than chicken, by far. The leftover turkey makes absolutely fabulous sandwiches. If you are really economizing, after cooking the turkey up and removing the meat from the bones, save the bones in the refrig and boil them the next day in salted water for an hour or two to get a really rich broth. I’ve done this, added some of the meat back to the broth and made absolutely fabulous “chicken” soup.

BTW, the skin on the turkey is pretty close to inedible. Don’t even try. The dog will love it but may make him sick.

Eat the turkey slathered in gravy, with potatoes, the dressing also with plenty of gravy.

When the gravy is done, dump it through a strainer, and remove the lumps. Very tiny, but delicious lumps will get through the strainer, but gravy will be very attractive and tasty.

Mix up a thickening mixture of flour and water, bring the gravy to a boil and gradually add the flour/water to the gravy until you get the desired consistency. You can use cornstarch /arrowroot but the resulting gravy is transparent. Don’t worry about lumps.

Skim off most of the fat. You only need a thin coating (perhaps ¼ cup to ½ cup) on top for good gravy. Traditional recipes call for much more fat but it is not necessary.

will work to spread the gravy further without a compromise in taste.

Linda Nix

49


*Grate carrots over top of meat mixture last 15 minutes of cooking. I do not add the carrots because of some picky eaters around here, but this is a great week-end dish can be cooked ahead and everyone can serve themselves during football Games or NASCAR races…

Makes 16-20 Servings

Serve on hamburger buns.

In a heavy skillet cook onions until transparent, add ground beef and stir until brown. Drain fat, add remaining ingredients, blend and simmer 25 to 30 minutes.

3 pounds ground beef 2 tablespoon shortening 3 medium onions, finely minced 2 cups finely chopped celery ¼ cup brown sugar 2 teaspoons salt 1 tablespoon Worchestershire Sauce 1 12-oz. bottle chili Sauce 2 tablespoons vinegar 2 or 3 grated carrots*

Sloppy Joes

50


Ron Sardo, Sugarloaf Print Shop

Preheat oven to 425 degrees. Place frozen chicken in oven tray(s) so they are only one deep. Combine all ingredients and pour over chicken. Cook for 90 minutes turning once halfway into cooking. If you prefer a less crispy wing, cook only 80 minutes.

8-10 lb frozen chicken wings (2 bags of Tyson’s or similar brand) 12 oz. Tabasco Sauce 4 oz. white vinegar 2-3 tablespoons chili powder (it’s okay to add more if you like it hot) 2-3 tablespoons basil 2-3 tablespoons oregano 3-5 cloves of garlic (chopped) 1 onion (chopped) 1 stick of butter (melted) salt and pepper to taste

(a.k.a. Buffalo Wings - Only Better)

Ron’s Fire Wings

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Dilute the gravy with broth, water, or VERY dry white or rose wine to the desired color (usually a nice light nut brown) and then add salt to taste. I usually add a small pinch of granulated onion and some more thyme, but just a hint. Don’t dilute too much. More gravy is better, but I have also learned that there is absolutely nothing that

Gravy: The gravy is really simple. Just add water (or even better, more of the poultry stock you started with for the stuffing) to the drippings in the pan. Dissolve all of the nice brown stuff.

Watch the bottom of the pan. Don’t let it get completely bone dry or you will scorch the drippings and utterly ruin the gravy. I did this nce, but never again. Most of the time you don’t have to add water, but this is a variable that depends on so many things including the color of the baking pan that you need to watch this. The dryer it gets (short of bone dry), the more the drippings will brown and the better the gravy.

You can also baste extra dressing in the covered baking dish with the juices so that it picks up the flavor of the bird. The extra dressing will cook faster than the bird, so you may want to start it about an hour later.

Optionally, you may baste the turkey with its juices as it is baking. It probably does not do much other than make it look better, but this is fun and harmless. It probably does NOT make the meat any moister.

the breast of the turkey, but a meat thermometer will not lie. It’s a good idea, but optional to have a rack in the bottom of the pan to hold the turkey away from the juices, if you don’t have one you will just get quite a bit less gravy and very delicious moist meat at the bottom of the bird.


70

The turkey cooks quite nicely with the round end up on its back, uncovered. Start with a 350 F degree oven for the first ½ hour, and then about 300 F thereafter. If you use foil tent over the turkey or a covered pan, then set the oven for 420-450 F for the entire time. You get better gravy with an uncovered turkey, but slightly moister turkey with a covered pan. The turkey will take from 2½ to 4 hours (for a large 10 kilo bird) to cook. It is usually done when you can easily pull the legs away from

The crop (neck end) takes care of itself — just fold it over and set the bird back down on top of it, but the body cavity needs to be closed up. I just take a ball of aluminum foil and cram it into leg/body cavity (assuming your bird has the legs tied up as is traditional for the ones sold here) and that works just as well as the time-consuming old way of sewing it up with cotton string.

If you have any extra dressing, moisten it with more broth and put it in a covered baking casserole dish.

Fill up the cavities with the dressing. You’re not supposed to pack in very tightly, but I always get a bit enthusiastic here without problems.

Put the turkey in a large baking pan. I oil it up with a little bit of canola oil, or you can use the skimmed broth fat again for this.

Dump water into the cavities (neck and bottom) of the turkey and clean it out very carefully. It must not have any ice pockets left or you will have a mess. Dry it out very carefully with lint-free paper towels or absorbent cloth.

dressing cooks, the others will amplify but not so much. Less is more here, I prefer slightly under-seasoned to over-seasoned.

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– Louise, originally from Mom-in-law, Beatrice Sackett Gillespie

This was the first dish my Mother-in -law cooked when we came to her house as newlyweds in 1968 after our wedding in Massachusetts. I had never heard of it. It was one of Dick’s favorites and she just couldn’t help teaching her new daughter how to make it for him. It is one of our favorites, but not served too often due to the cholesterol and fat. I usually make a milk based/flour gravy to serve over mashed potatoes.

Chicken-fried steak is beef, usually round steak (we use cubed round steak, as it is pre-tenderized), then dipped it in a mixture of egg and milk (use evaporated milk for the best results), then dredged in seasoned flour and/or crumbs (here we use Cracker meal, available in little blue boxes in the grocery store usually next to bread crumbs). It is then fried in hot oil, shortening, or drippings (we simply use margarine) until the coating is browned and crispy, similar to fried chicken. According to John Egerton in Southern Food, country fried steak is another name for the dish, and is usually dredged in flour without the egg coating. Add a little flour to the pan drippings and make a brown roux. Add either milk or water to the roux stirring as you go. Allow to thicken and you have gravy for your steak.

4-6 cubed steaks margarine evaporated milk salt and pepper cracker crumbs any Cajun-type seasoning, if you like it hot 1 egg

Chicken-Fried Steak


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One of my all time favorites! Gather up this stuff before you start and it will be easier—Roy Nix

Put ribs on oven rack and cook about 15 minutes at 350. Remove and reduce oven to 275–300, baste ribs with sauce and cook another 15 minutes, remove and baste and cook another 15 minutes, remove and coat ribs with sauce and serve. They should almost fall off the bone and the bones should come clean with very little effort. If they fall off the bone you are pre-cooking too long reduce time a few minutes until you get them the way you want them. We have these on occasions, (it doesn’t take much to make an occasion here)

If you have the Wicker’s, mix it with a little water and pressure-cook the ribs for about 10 minutes (not too long here or you end up with mush). If you don’t have a pressure cooker, boil the ribs in a large Dutch Oven until the meat pulls away from the bottom of the bone about ¼ inch.

Remove the skin from the back side of the ribs— this should pull off without too much work.

Preheat oven to 350.

2 nice racks of Baby Backs Your favorite BBQ sauce Either Wicker’s Sauce mixed with brown sugar and tomato sauce and boiled to desired thickness, (www14.inetba.com/wickers/index2.ivnu) OR your favorite BBQ sauce

Baby Back Ribs

69


Taste, and correct the seasoning. Be aware that the thyme, sage and/or savory will amplify quite a bit as the

In a bowl, dump the cooled veggies, crumbs together and toss with the cup of broth. Depending on the type and dryness of the bread you will probably need more broth, but the pieces should just be wet enough to be coated with the spices, and still somewhat crunchy in the middle.

Traditionally, the dressing contains about ½ cup (or more) of butter, but I prefer a ¼ cup or so of either chicken/turkey fat skimmed from the broth you just made, or even canola/safflower oil works well. You have to have SOME fat to carry the spices.

Optional: marjoram, basil, nutmeg (very carefully, just a tiny pinch) melted fat or oil

Traditional: thyme (1-2 teaspoons) ground black pepper (up to ½ teaspoon sage or savory salt (start with ½ teaspoon, you will add more later)

Into about 1 cup of broth put the following:

Other optional ingredients: oysters (preferably NOT canned) cooled, semi-cooked rice of any kind (I got a whole bunch of canned Chinese water chestnuts once and I chopped them up in the dressing...quite good! walnuts, hazelnuts, almonds or pecans. spices

first, and they shrink a bit so you can stuff more of that good dressing into the turkey.

I sauté the veggies (but only to a mild crunch not well done) and put them in the refrigerator to cool, but some people put them in raw. I think it’s safer to cook them

Diced vegetables, including (traditional): celery, onions, 1-2 cups each. Untraditional, but good: mushrooms, chestnuts, carrots (not too many or it will be too sweet.)

You need dry bread, in crumbs about 1 centimeter cubes approximately, at least 4 cups. Or more, you almost can’t have too much. Almost any kind of bread (especially whole wheat) is good as long as it isn’t sweet. It needs to be totally dry, too. I can imagine that the Slovakians would make some absolutely great whole wheat bread, probably better than most US bread.

I usually cook the neck in water along with a few other poultry parts, such as wings saved from cut up chickens. The idea is to get a few cups of good REAL broth, not the salty-tasteless MSG crap in cans.

Remove the neck(s) (I once got 3 necks in a Safeway turkey!) and giblets. Cook up the kidneys and gizzards for your dog (if you can stand the smell) or just toss them. If you want, cook the livers in a small amount of water and chopped them in the dressing (just don’t let kids or picky adults see you do it). In small pieces (or even ground up in the blender) what they don’t know won’t hurt them, and it won’t make the dressing taste like liver at all). Of course the dog will do anything for them including stand on his head if he could, so it is hard to refuse him.

Thaw turkey. It is a good idea to do this submerged under COLD water overnight just before making the Turkey. It is not safe to use warm water.

Geoffrey’s Compleat Turkey

53


While wings are cooking, put a stick of butter and ¾ cup of Hot Sauce in a large bowl and microwave on defrost setting until butter melts. Mix well.

Place wings on broiling pan and salt and pepper lightly or use Natures Seasoning (or both it you want) and cook for 90 minutes total.

2 dozen “leg looking” joints from chicken wings (a/k/a “drumettes”) Franks Red Hot Sauce (Tabasco) butter salt pepper Natures Seasoning

David’s Favorite Buffalo Wings

Archie Hatcher—Southern Raised, Atlanta, Georgia

Bake 2 hours at 325 degrees.

Sprinkle rice all over dish – cover with herbs- cover with chopped chicken – spoon soup over chicken – Fill can with water and pour over chicken – cover with foil tightly.

Butter a 10” x 10” dish and lay strips of bacon on bottom.

1 ½ cup chopped cooked chicken breast 3 – 6 strips bacon 1 box long grain rice (mixed white and wild with herbs) 1 can mushroom or chicken soup

Chicken and Wild Rice

Elephant Stew


She did it yer honor - not me!!! Gavin Ralston, True Blue Print (Aust) Pty Ltd Crows Nest, NSW Australia

Enjoy!

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Cook over fire for about 4 weeks at 350 degrees C. This serves 3,883 people. If more are expected add the two rabbits, but do this only in an emergency, as most people do not like hare in their stew.

Cut elephant into bite-sized pieces, add enough gravy to cover.

1 medium sized elephant 2 rabbits, optional

Roy Nix

For mild wings: use 1½ sticks of butter and only ½ cup of Hot Sauce.

For medium wings: cook for 90 minutes and coat when you remove them. Serve sloppy hot.

For hot wings: remove wings and coat with sauce after 1 hour then return to the oven for 30 minutes. Remove and coat with sauce again and serve sloppy hot.

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Variation: Use the sauce with cocktail wieners or regular wieners cut into ½ inch pieces - or serve a combination with both wieners and meatballs.

Sauce: Combine tomato sauce, brown sugar, wine vinegar, onion and green pepper in a saucepan and heat through. Mix together corn starch and cold water until smooth. Add to sauce, stirring constantly and continue heating until thickened and bubbly. Add meatballs and pineapple to the sauce and serve.

Meatballs: Combine ground beef, egg, bread crumbs, salt, onion and parsley and mix thoroughly. Shape into ½ inch meatballs. Cook over medium heat until browned and no longer pink inside, about 10 minutes.

Sauce: 1 8-ounce can tomato sauce ½ cup packed brown sugar ½ cup red wine vinegar ¼ cup chopped onion ¼ cup chopped green pepper 2 tablespoons cornstarch 2 tablespoons cold water 1 8-ounce can pineapple chunks

Meatballs: 1 pound ground beef 1 egg, slightly beaten 2 tablespoons fine bread crumbs ½ teaspoon salt 2 teaspoons finely chopped onion 2 teaspoons chopped fresh parsley

Sweet and Sour Cocktail Meatballs


66

“This is from my Greek Grandmother’s kitchen.” Chuck Pappas, Arlington Swifty Printing, Arlington, MA 02476

Drain water from the pot and set it aside. Beat eggs slightly, add lemon juice and beat well. Pour liquid from dolmathes into this sauce, a little at a time, beating constantly. Pour over dolmathes and remove from fire at once.

3 eggs juice of 1 lemon or ¼ cup lemon juice

Fry chopped onion in melted butter until golden. Then mix with meat, rice, tomatoes, and seasonings. Take one teaspoon of filling and place in center of one large leaf, being sure that shiny side of leaf is underneath, or on outside when rolled. Carefully fold over top and sides like an envelope and roll up like a miniature football. Place a few coarse leaves in bottom of pot. Peel a few carrots and celery for bottom of pot also. Carefully arrange the balls on top, side by side and in layers until all filling and leaves are used. Add two cups water and 1 beef boullion cube, ¼ cup lemon juice in pot. Place a heavy plate on top and simmer for a half hour or longer if needed. Serve hot with egg and lemon sauce below.

Wash fresh leaves thoroughly. If canned leaves are to be used, scald first in hot water to remove excess brine.

1 lb. hamburg (ground lamb is more authentic) 1 large onion, chopped 1 cup rice ½ cup crushed canned tomatoes l teaspoon oregano salt and pepper 75 grape leaves (approximately)

Stuffed Grape Leaves (Dolmathes)

Louise, CorelDraw Users Group 55


In a large fry pan, brown onions beef and sausage together. If resultant grease is a lot, drain some off, but you do need some fat, so do not drain completely away, let cool. Add to the pan of potatoes , then add eggs, bread and seasonings . Mix well together and dump into a pie pan that is lined with an unbaked pie crust. Top the pie with another pie crust, carve any decorations into the pie you like. It needs a venting hole for the steam as it bakes. Bake for 45 minutes at 350°. Serve hot.

Peel, cook and mash the potatoes as though you were making them for regular mashed potatoes. Let them cool.

3 lbs. ground lean hamburger 2-3 lbs. ground sausage (I use mild, but you can use hot, if you like) 4-6 eggs 5 lbs. potatoes salt and pepper 1 loaf of white bread, stale and shredded poultry seasonings, thyme, sage, onion, rosemary, etc. ( I use a heavy hand at this step) pie crust for the number of pies you are making

It goes very nicely with spiced pickled beets and a small salad. The meat pie is very substantial and so only piquant condiments would be required to round out the meal.

This needs to be prefaced with the notice that I usually make 4-6 pies at a time, the better to freeze some for later meals. And so this recipe is for a large amount. You can always half the amounts to make fewer pies. This is the traditional pie that is served at reveillion on Christmas Eve after Midnight Mass.

Holiday Tourtiere

Remove any excess skin or fat from duck. Prick skin all over lightly with fork to allow fat to drain during cooking.


56

4. Put duck and seasonings into small pot and bring to a boil over medium heat. Simmer for 8 - 10 minutes. (You’re cooking the duck at this point. If it’s thin, it will take about 6 minutes.)

3. Place duck in wire colander in sink and pour boiling water over it to wash off remaining fat.

2. Heat oil in frying pan to almost smoking. Add duck skin side down and cook over medium heat for 6 minutes or until brown and fat begins to drain. Turn duck and cook another 3 minutes.

1.

Condiment: Spicy Japanese mustard (can use any hot mustard that’s not sweet or vinegary)

Seasonings: 3 cups water ½ cup sake (Japanese rice wine) 1 cup good quality soy sauce (I prefer the low-sodium Kikoman)

1 duck breast (2 halves) ½ tsp vegetable oil (I usually use sunflower) teapot of boiling water

Japanese Roast Duck

65


*Hmmm, well, we have a beer fridge, but it’s in the house and set to a higher temp (around 50 F) so that the beer is the proper temperature for drinking. Americans usually drink their beer at too cold of a temp for the flavor to be appreciated - or so I’m told by my husband, the beer connoisseur... (editor’s note: That’s only ONE man’s opinion) http://www.beerinfo.com/rfdb/faq.html#link3-1 Yeah, this fridge stores a real woman’s beer too. ;-) Best, Cindy Svec.

Kimberly Bennett ([email protected]) submitted this recipe on behalf of Travis Bennett

Simmer over low heat for 1 hour

1 12-oz. can of apricot nectar 1 16-oz. can tomato sauce 4 tablespoons Worcestershire sauce A cup mustard black pepper to taste (or cayenne) salt ½ cup brown sugar 1 teaspoon onion powder

I pour liberally over all meat dishes, such as chops and sausages.

Travis’ BBQ sauce


Roy Nix

64

Remove the meat from the pot and let stand a few minutes before carving. Yield: 8 to 10 servings.

Shake up the bottle of Wicker’s Original and pour half of it over the meat. Top with sliced onion. Cover tightly and bake at 325 degrees for 2 to 3 hours, basting with pan juices and turning occasionally, until the meat is fork tender. Add more Wicker’s Original if the pot becomes dry.

Trim as much fat as possible from the pork roast. Insert the garlic slivers all over, and place roast in a dutch oven or heavy pot with lid.

1 5 to 6 lb. pork butt or shoulder 4 cloves of fresh garlic, cut in slivers 1 onion, sliced 1 28-oz. Wicker’s Original Marinade & Baste

This one comes from their (Wicker’s) web site. Here’s a great way to make a pork “butt” or shoulder anytime of the year. This melt-in-your-mouth roast is great sliced for Sunday dinner, or chopped for weekly sandwiches. Chill the “pot likker”, remove the fat and you’ll have a savory sauce.

Wickered Pork Shoulder

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Makes 48 cocktail meatballs - easy and tastes great!

Combine all ingredients, bake for no more than 18 minutes.

1 lb. sausage 1 lb. ground chuck 1 teaspoon garlic salt 1 can water chestnuts, diced 3 eggs 1 onion, diced 3 tablespoons soy sauce 5 slices bread 1 cup milk

Cocktail Meatballs


6. About an hour before serving, remove duck from broth, slice thinly (1/8") slices and arrange on serving tray. Serve with spicy mustard on the side.

5. Remove pot from heat. Remove duck from pot. Let broth cool and pour into marinating container (tupperware). Once cool, return duck to broth and marinate overnight. (I usually make this at dinner the first night and serve the second night.)


Jace Prejean, Bayou Printing & Graphics, Inc. Houma, LA

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Lightly salt & pepper chops and brown on both sides in large non-stick pan. Slice onions (like thin onion rings) and layer over chops. Sliver or chop garlic and sprinkle over chops. Reduce heat and add beer. If potatoes are large or if you have russet potatoes you can cut them into pieces that will fit into the pan. Cover with heavy lid and simmer on very low heat for 1½ to 2 hours. The potatoes will be very tender from the steam and you will have the most tender chops you’ve ever eaten!

Remove and discard excess fat.

3 pork shoulder steaks (It doesn’t matter whether you are cooking 2/4/6, the recipe doesn’t change. I normally cook 3 because that’s all I can fit in my pan.) 1 large onion 3 toes garlic 1 can/bottle beer small red potatoes (1 or 2 per person) salt & pepper to taste

I prefer the pork shoulder steaks for this recipe, cut about ½-inch thick. The cheapest cuts are the best.

Pork Chops and Beer:

(use as the big “E” would)

John's “Essence”

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John Henry, Mitchell Printing Company, Oswego, NY

Combine all ingredients thoroughly.

1 cup kosher salt 3 tablespoons coarse ground pepper 3 tablespoons ground garlic 1 tablespoon ground onion 1 tablespoon cayenne pepper 1 teaspoon chili pepper

John's Steak Seasoning

2½ tablespoons paprika 2 tablespoons kosher salt 3 tablespoons garlic powder 1 tablespoon black pepper not coarse 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

6. EAT!

You must pull them a minute or so before they are done, as they will keep cooking—rare will roast to medium and medium to almost well-done. Remember that all meat will “coast.” You must allow for this or you will overcook your food. I always let roasts coast for up to 30 minutes and they raise 10-15 degrees every time!


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5. Cook steaks hot and fast 4- 6 minutes per side. You can use a instant thermometer to check when done.

4. Pre-heat grill to hottest setting and add wood for smoke! The grill must be done right. I use my gas grill, yes gas! to smoke. I grab out of the woods some hard wood pieces: oak, hickory, apple, cherry, anything but pine (or you can buy chips from the store.) Put the pieces in the grill on the sides. Next sprinkle steaks with more of the pepper, garlic and salt (or your favorite steak seasonings). As the meat cooks, pour on the remaining marinade. Do not put it on at the end, just at the beginning.

3. Marinade - use a ½ cup of Italian salad dressing, 1/4 cup soy sauce, garlic, black pepper and kosher salt in a zip lock bag. Let sit for 20 minutes to 3 hours, depending on the cut. Cheaper meat needs more time.

Buy or them at least one inch thick - but no more than 1½ inches.

2

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Makes 6 servings. This dish is one of the finest meals you will every have and my personal favorite.

Sauteée onions, garlic and mushrooms in margarine. Add veal, simmer. Add scallops and shrimp. Stir in milk, spaghetti sauce and flour. Add the sherry. Add Romano cheese at the end. Simmer. Serve over linguine.

3 onions, chopped 2 large cloves garlic ¼ cup margarine 12 ozs. mushrooms, chopped (fresh when possible) 2 pounds veal, pounded (we use veal chops and trim them) ½ pound sea scallops 1 pound shrimp, peeled ¼ cup milk B cup spaghetti sauce 3 tablespoons flour, or whatever needed to thicken 2 tablespoons sherry ¼ cup Romano cheese Option: add a lobster tail cut up, to kick it up a notch!

Ok guys, I am giving my tips on steak cooking. People who eat my steak claim they have never had better. In fact I do not even order steak out anymore, because they are just not as good.

Get a best cut of meat your can afford, I prefer a tenderloin, rib eye, NY strip or t-bone. I buy whole pieces and cut them myself. When time allows, I let age in the fridge for a week to age before cutting. I do like a sirloin or chuck steak and they taste very good done this way but will never be “the best.”

fit for a king (King Henry that is...)

The Worlds Best Steak

1.

Veal Cardinal

How to cook


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John Henry, Mitchell Printing Company, Oswego, NY

A few minutes before roasting, heat oven to 500 degrees. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Tuck back wings and coat whole bird liberally with butter or oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 3 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving. Stuffed bird will take longer.

Combine all brine ingredients except ice water in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before), combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

For the brine: 1 cup kosher salt ½ cup light brown sugar 1 gallon vegetable or chicken stock (College Inn is close to homemade and not salty) 2 tablespoons black pepper 1 tablespoon garlic 1 gallon iced water

1 (14-22 pound) frozen young turkey

Roast Turkey

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Cover the bird in side and out with half of the sauce and use any of the following spices on it to suit your taste. Put apple and onion in the cavity's and cook. Sprinkle spices and baste with left over sauce during cooking. This is a wonderful taste and way I love to have a not traditional turkey. If you want, you can buy some wood chips, but I have lots of woods here.

Prepping the bird: ½ cup Italian salad oil 1/4 cup soy sauce 1 table spoon garlic Mix with 1 tablespoon of any spice below (see “Johns Steak Seasonings”) 1 onion, cut in half 1 apple, cut in half ½ bottle of beer used to baste the cavity of the bird, the other half is for you (optional) Injector- if you have it to inject mix into the meat.

I start with medium size turkey (under 16 pounds) and put it on the grill. First the grill must be done right. I use my gas grill, yes gas! to smoke. Then grab out of the woods some hard wood pieces: oak, hickory, apple, cherry, anything but pine. Put them in the grill, on the sides. Add a few pieces and more if they burn up as the bird cooks. Heat the grill on high; when hot, turn one side down as low as it will go and shut the other one off. Put the bird on the side that is off and let it smoke and cook for 5-7 hours. Baste it once an hour or so and that’s it! You may brine it, but do not need to.

For a bit of a change, try smoking your turkey. I also do roast beef and other large cuts of meat like this using my steak seasoning instead of the ones here,

John Henry's Smoked Turkey