Sylvia's Hand Cream

Sylvia's Hand Cream

I haven't tried this, but it's from a reliable friend. --Sylvia

1 part beeswax
4 parts almond or canola oil
2 parts cocoa butter
several vitamin E capsules

Gently warm the wax, oil and cocoa butter until just melted.

Remove from heat, stir in the E, and pour into a jar to cool.

Sylvia
(6/29/02)

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Minted Lemon Tea Punch

Minted Lemon Tea Punch
Yield 9 cups

I got this recipe from a friend and I think it is the most refreshing thing on a hot day. I made it yesterday even though it isn't hot here and it is still wonderful.

4 cups boiling water
4 family size decaffeinated tea bags
1/2 cup loosely packed fresh mint leaves
3/4 cup sugar
1 (6 oz) can frozen lemonade concentrate, thawed and undiluted
4 cups cold water
Garnish with lemon slices and mint sprigs if desired

Pour boiling water over tea bags and mint leaves. cover and seep for 3 minutes; remove and discard tea and mint. Stir in sugar until dissolved.

Stir in lemonade and 4 cup cold water; chill Serve over ice.

Enjoy!
Katie, so glad to be out of the heat this summer!
(6/19/02)

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Fondue (from the Swiss Alps)

Fondue
(from the Swiss Alps)

My PCB made cheese fondue for me on our second date. He still makes it several times a year--even more now that I've mastered French bread.

Here is is basic recipe that he learned from the chef at a chalet in the Swiss Alps. He wings it, but these are the basic instructions....

1-2/3 cup white wine (we like Fetzer Sundail Chardonnay)*
2/3 lb. Gruyere cheese**
1/3 lb. Emmenthaler

Dice or chop cheese (with the blade) in food processor. Toss with about 2 tbsp. flour. You can shred the cheese, but it results in stringy fondue (not recommended).

Heat wine (on stove) until small bubbles form in the bottom of the pot--it should not boil.

Add cheese a handful at a time, allowing each addition to melt. Do not allow fondue to a full boil. Occasional bubbles are ok.

Season with garlic powder and nutmeg to taste. Add 3 tbsp. of kirsch at the end if desired.

Serve with crusty bread, a green salad, and pea soup.

Enjoy...

*After extensive testing with many wines, DH concluded that the Sundail Chardonay is best for fondue. The pH of the wine is critical for keeping fondue from separating.

**Use a total of 1 lb. cheese. We like this ratio of Gruyere to Emmenthaler. More Gruyere gives the fondue more bite.

from Rosemary's PCB
(6/14/02)

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Fondue Recipe from Oogie

Our lovely neighbors just had us over for cheese fondue dinner. The recipe is easy.

Fondue Recipe from Oogie
 
Buy 1 or more boxes (1 box per 2 people) of the Gerber instant cheese fondue stuff that comes in a red box. It's packed in a foil pouch like Tasty Bites curry.

To your fondue pot on top of the stove, add garlic salt or fresh garlic, the fondue stuff from the pouch, kirsch (cherry) liquor (a good glug) and some nutmeg.

Heat until melted, then put the thing over the candle to keep warm at the table.

The bread was a nice crusty french style loaf, sliced thick and people tore off bits of bread, speared with the fondue fork, twirled in the cheese and then ate. She served it with her Riesling wine, some Swiss pickles, a few thin slices of salami and a nice green salad. It was wonderful.

Oogie
(6/13/02)

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Fondue Vudu

First, a disclaimer. I haven't tried this recipe, and the only fondue I've had since a horrible attempt in junior high at a Girl Scout meeting (working on a cooking badge, (I think there was smoke involved), was the stuff in a little red box from the store, which was very good. (I don't remember the brand, I think the name was something Scandinavian or German). It was really good with sourdough bread chunks. That said, I've been wanting to try this one from Alton Brown.

Fondue Vudu

1 clove garlic, halved
1 (12-oz.) bottle hard apple cider
2 tbsp lemon juice
1 tbsp brandy
Pinch kosher salt
5 oz. (2 cups) Gruyere, grated
5 oz. (2 cups) Smoked Gouda, rind removed, grated
1 tbsp plus 1 tsp cornstarch
1/4 tsp curry powder
Several grinds fresh ground black pepper

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.

When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low.

The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service.

A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Yield: 4 to 6 servings

Ashley
(6/13/02)

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Ann's Fondue

Check http://www.epicurious.com and search for fondue. There's a couple of classic recipes there, as well as some more innovative ones.

I've had trouble with fondue separating, so devised this recipe. While it's unorthodox in preparation, you still have the same flavors.

Ann's Fondue

2 tbsp butter or oil
2 tbsp flour
1 lg. clove minced garlic
1-3/4 cups dry white wine
1/4 cup kirsch
1 lb. gruyere
dash nutmeg

Melt butter over low heat and pacify garlic, but don't let it brown. Add in the flour and whisk for a minute to make a roux. Whisk in wine, and cook until thickened. Gradually add coarsely grated cheese, whisking til melted and thickened. Stir in kirsch. Transfer to fondue pot and sprinkle with nutmeg.

For a Texas version, you could substitute Shiner bock for the wine and  kirsch, cheddar and jack for the gruyere, and toss in a can of chopped green chilies.

Garnish with cayenne.

The quality of cheese is what makes or breaks this. Go to Central Market and get the best stuff you can afford. And some of their wonderful crusty breads. Cut the bread in large dice, and maybe even toast it a tad to crisp it up so it doesn't get too soggy when dipped. I like boiled tiny red potatoes for dipping, too.

Have another fondue pot of hot oil for the meat. Get the best steak possible, with little connective tissue and no gristly bits. If I'm gonna eat steak, I don't want a bunch of sauces, but if y'all like em, have a couple of interesting ones. Maybe bearnaise, and a mushroom/red wine/shallot reduction sauce? I know Mark's family aren't the most adventurous when it comes to food, so plan sauces accordingly.

Serve a big salad.

Y'all have fun!
Ann in TX
(6/13/02)

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Salmon with Fresh Herbs and Ginger

Salmon with Fresh Herbs and Ginger

0.67 lb. filet of salmon
2 tbsp grated fresh ginger root
1 tbsp low sodium tamari
juice of half a lemon
1 sprig cilantro
1 sprig thyme
1 basil leaf
4 tarragon leaves
1 puff Pam

On a glass dish stir together the ginger, tamari, lemon juice, and minced fresh herbs.  Set the fish (skin up) on the seasonings and let marinate for 30 minutes to an hour.

Spray the Pam in a non-stick frying pan and heat pan
until medium hot.

Set fish, flesh side down, in pan for 3 to 4 minutes.
Turn with a spatula and let cook on medium low until done (just a few more minutes).

Sylvia, whose husband is purring.
(6/12/02)

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Banana Fritters

Banana Fritters

Mash ripe bananas. Add 1 tbsp flour and 1 tsp sugar for each banana. Sprinkle cinnamon across, then stir together.

Recommend a non-stick fry pan. Grease pan (I like to use butter). Put heaping tablespoons of banana mix around the pan. Turn over when the bottoms get darkish brown. Brown again.

Serve. (Make them wait till you actually get to the table with them.) You can sift powdered sugar over them before serving but I rarely bother.

Elizabeth/zinlizzie
(6/11/02)

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Baked Stuffed Chicken*

Baked Stuffed Chicken*

When I found this recipe I thought it was perfect for people, like me, who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350° F. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds....

When the chicken's butt blows the oven door open and the chicken flies across the room, it's done.

And, you thought I couldn't cook.

John N.
(6/10/02)

*This may be humorous and not intended to be done as stated. He maybe serious and has done this. We have no clue. Proceed with this recipe at your own risk. laughing...

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Ginger Chicken Recipe

Ginger Chicken Recipe

I invented a chicken recipe Sunday that turned out so good I thought some of you might enjoy it. Three basic steps in it - making the marinade, cooking the chicken and making the sauce/gravy.

Marinade:
1 onion, finely minced
1 tsp salt
4-5 garlic cloves finely minced (or more to taste)
1 tbsp chopped Sushi Ginger
1/2 cup lemon juice
1-1/2 cup water

Mince the onion finely and put in a 9"x13" glass pan. Smoosh it out evenly and sprinkle the salt on top. Crush it a bit with a heavy glass or other appropriate tool. While that is sitting for about 15 minutes, finely mince the garlic and roughly chop the Sushi Ginger (this is the pickled, paper-thin, pink ginger). Add garlic and ginger to the pan and add the lemon juice and water. Stir it to mix and add the chicken. Refrigerate for 2 hours or so. I used skinned, boneless chicken breasts.

After sitting the marinade aside to keep, sauté the chicken in olive oil until lightly browned. Cover with lid and cook until done, which shouldn't take much more than 5 minutes or so. Remove from skillet. Pour off any extra olive oil.

Sauce
1 cup flour
1-1/2 cup water
Strain remainder of marinade (or not if your family will eat the ginger - mine won't)
3-4 cup chicken broth

While the chicken is cooking, mix the flour and water. Strain if needed. I put it in a 4-cup measuring glass. Add the remainder of the marinade and fill with chicken broth. After the chicken is removed, deglaze the pan with about 1 cup chicken broth. Add the flour/broth mixture and cook until thickened. Add chicken broth for the consistency of gravy/sauce that you prefer.

We ate this with rice and fresh mustard greens. It was delicious - light and tangy.

Chow down!

Jola Gayle
In Oak Ridge, Tennessee
(6/10/02)

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Dandelion Quiche

Dandelion Quiche

Loosely based off a recipe from The Dandelion Celebration, A Guide To Unexpected Cuisine, by Peter Gail.

9" unbaked frozen pastry shell
4 cups fresh dandelion greens
4 cloves garlic, minced
2 scallions, sliced
1 lb (8 oz.) mushrooms
Rosemary, oregano, chives to taste or any combo of herbs you enjoy, fresh or dried
2 tbsp olive oil
1 tbsp all purpose flour
3 eggs
1-1/4 cups milk
2 cups or less swiss cheese, grated

1. Partially bake the pastry shell in a 450°F oven for 5 to 7 minutes or until just lightly browned. I pricked the bottom of shell with fork 3 times so shell wouldn't blow up. Remove from oven, reduce heat to 350°F degrees. Set aside.

2. Wash dandelion greens well, and remove the ends. Cook dandelion greens in salted boiling water until well wilted but not completely cooked (about two minutes). Drain thoroughly in colander and squeeze all liquid from greens. Cut greens into small pieces. Place in a bowl.

3. Saute dandelion greens, garlic, scallions mushrooms, and herbs in 1 tbsp. olive oil. Continue to saute until mushrooms are cooked and all liquid has evaporated. Then turn off heat and add the flour.

4. Beat together eggs and milk in a bowl. Add the dandelion mixture to this bowl.

5. Sprinkle grated cheese into patially baked crust and pour the egg and vegetable mixture over it.

6. Bake in 350°F oven for approx. 1 hour, or insert a knife blade just off center to test, if it comes out clean.

7. Let stand 10 minutes and serve. Makes 6 delicious servings!

Notes: The original recipe called for 1 (?) cups milk. And I had added too many dandelion leaves too. This amount needed a cooking time of 90 mins. The quiche still comes out excellent any way that you adjust it. The knife test is the way to go. If your quiche seems shallow, start testing at 45 mins.

Kim in Gardiner, NY
(6/10/02)

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Edible Natural Home-made Bug Spray

Edible Natural Home-made Bug Spray
(the kind with legs, not computer bugs. :-)

This was posted on a dog list I read. It's supposedly effective on biting flies and mosquitoes, as well as a wonderful tea, marinade, salad dressing and barbecue aid. No, really!

Natural Flea Spray

Bring a quart of water just to a boil.

Pour it over a fat sliced lemon and a tablespoon of crushed rosemary leaves. Let this sit overnight.

Strain and put in a spray bottle.

If you have a serious infestation, pour the whole batch in the tub as a rinse after a bath with a good herbal shampoo. Leave on and rub in for five minutes.

Denise
(6/10/02)

(Disclaimer: Standard disclaimer for any attributes stated in the recipe above. Use at your own risk, etc., and so forth. "We" are not responsibly or liable for any claims made.)

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Chard Fritters

Chard Fritters

I found the following recipe in Mark Bittman's "Leafy Greens". He recommends chard, beet greens or spinach, though you could always throw in a handful of dandelion greens if you have some around. ;)
They were pretty tasty. They'd be a good way to sneak vegetables to picky people.

1 lb. chard
2 cloves garlic
1/2 cup freshly grated parmesan
salt and pepper
pinch of nutmeg
flour
olive oil

Wash the chard. Chop the stems and boil 3-5 minutes in salted water. Add leaves and cook until soft. Drain and rinse in cold water. Squeeze out excess water.

Pureé chard and garlic in blender or food processor. Remove to a bowl and stir in parmesan, salt and pepper, nutmeg and enough flour to make it stiff enough to handle. Roll into balls. (I squished them into patties to make browning easier.)

Bittman says to heat 1" of olive oil but I just used barely enough to cover the bottom of the pan and it worked beautifully. Cook until browned on both sides.

Serve with lemon wedges, either hot or at room temperature.

Stephanie Klose
(6/10/02)

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Sour Cherry Bars

Sour Cherry Bars

Crust
2 cups butter
4 oz blanched almonds, finely ground
1/2 cup powdered sugar
1/4 tsp salt
1 egg
1 egg yolk
3 cups flour

Mix together flour, salt and sugar.  Cut butter into flour into small pellets.  Fold in almonds.  Add eggs to moisten (may need a little extra moisture).  Roll dough into ball. Refrigerate for 30 minutes.

Press HALF of dough into a lined 9" x13"  baking pan and bake at 375° for 10 minutes.

Topping
1 qt sour cherries
3/4 cup sugar
3 tbsp potato starch
1 tsp lemon juice

Mix together all of the ingredients and pour on crust.  Roll out the rest of the dough, cut into strips, and lay the strips on top of cherries.  Bake at 375° for 25-30 minutes.

I have two notes, neither of which I have tried personally:
Cornstarch can be substituted for potato starch (don't know if this has to be combined and cooked first or not, probably not), and can substitute a quart of sour cherry preserves for topping.

Enjoy!
Amy in St. Louis, MO
(6/5/02)

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Dulce de Leche from Sewin'Sue

Dulce de Leche from Sewin'Sue

Put the sealed can in a tall pan of water -- can should be put on top of something so it isn't resting on the bottom of the pan (maybe a small metal rack, metal canning jar lid, or what I did -- put it inside a colander) . Put in enough water so the can is totally covered. The only pot I had that was actually tall enough to do this was my stock pot.

Simmer for anywhere between 1-1/2 hours (for lighter, thinner sauce) to 4 hours (for a more solid result). Let cool.

It really is that easy.

Sewin'Sue
(6/18/02)
(We claim no responsibility if the can goes "off", etc., not that we heard of it happening. Just saying... Use your common sense.)

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