tag:blogger.com,1999:blog-71490738916390723602024-03-04T22:50:44.853-08:00Sheep Thrills RecipesFiber Artist Chat Group Recipe CollectionDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.comBlogger907125tag:blogger.com,1999:blog-7149073891639072360.post-71988085755296584202016-07-15T17:03:00.000-07:002016-07-15T17:03:25.306-07:00Links to Various Dessert Recipes OnlineI just discovered that Philadelphia makes a ready made cheescake filling. Why bother about the crust? Just eat the filling.<br /><br />I have to agree. I don't really like pie crusts, just the fillings. The other family members do like pie crusts, so I indulge them. If it were just me, I'd make crustless pies. What would those be called? Puddings? Custards? Compotes?<br /><br />While we're at it, cookie dough from the store is much better raw than cooked. And since the stuff is made from pasteurized eggs, the dough is safe to eat when raw. So there.<br /><br />Where'd you find this for the other recipes, please, ma'am?<br /><br />As Erin wrote, it's from David Lebovitz' blog.<br />The recipe link is <a href="http://www.davidlebovitz.com/archives/recipes/">http://www.davidlebovitz.com/archives/recipes/</a><br /><br />Cheesecake brownies:<br /><a href="http://www.davidlebovitz.com/archives/2008/10/cheesecake_brownies.html">http://www.davidlebovitz.com/archives/2008/10/cheesecake_brownies.html</a><br /><br />Dulce de Leche brownies:<br /><a href="http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html">http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html</a><br /><br />I have Ripe for Dessert and it's good.<br /><br />Erin, would you mind doing a mini-review? The recipes on the blog look both good and do-able without too much fuss. Except for his chocolate book, I haven't been able to find his books locally to look at. I've requested them from the local library, but it will take a while before I get them. The previous book, Room for Dessert, has, umm, disappeared from several of the local libraries. I have an inter-library loan request out, but who knows how far the book thieves have roamed?<br /><br />My current favorite dessert cookbook is the Moosewood Dessert cookbook, followed by the Fannie Farmer baking book. We're always up for adding more good cookbooks to our collection.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-1487920367342323882016-04-01T16:05:00.005-07:002016-05-27T16:50:05.256-07:00Pickled Green Tomatoes (from jp)<b>Pickled Green Tomatoes (from jp)</b><br />This crunchy, sour pickle comes from Eastern Europe and is popular in North America, where it is an essential item in any good delicatessen.<br /><br />Yields about 2 pints, keeps 1 year refrigerated. Serve with meat, cheese, or with drinks.<br /><br />2 lb green tomatoes<br />2-3 fresh or dried red chilies<br />a few sprigs of dill<br />2-3 bay leaves<br />1-1/2 tbsp mustard seed<br />1 tbsp black peppercorns<br />4-5 cloves<br />4 cups cider vinegar<br />1/2 cup water<br />4 tbsp honey or sugar<br />1 tbsp salt<br /><br />Lightly prick each tomato in several places with a wooden toothpick. Arrange in hot, sterilized jars with the chilies, dill, bay leaves, and spices.<br /><br />Put the vinegar, water, honey or sugar, and salt in a noncorrosive saucepan. Bring to a boil and boil rapidly for 5 minutes, then remove from the heat and let stand until warm.<br /><br />Pour the warm vinegar into the jars. If there is not enough liquid to cover the tomatoes, top off with cold vinegar then seal. The tomatoes will be ready to eat in 1 month, but improve after 2-3 months.<br /><br />jpDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-71958051433497785972016-03-31T19:27:00.001-07:002016-05-27T16:50:05.338-07:00Green Tomato Preserves (from jp)<b>Green Tomato Preserves (from jp)</b><br /><br />Here is a green tomato preserve recipe from an old edition of the Settlement Cookbook. On the same page are recipes for things like Russian-style radish preserves and Rhubarb/Fig preserves, so edibility by modern palates is not guaranteed.<br /><br />1 quart sliced green tomatoes<br />1 quart sugar<br />1 lemon, grated rind and pulp<br />1 stick cinnamon<br /><br />Place tomatoes in skillet. Add sugar, lemon rind and pulp, and cinnamon. Let stand several hours to draw juice. Cook until tomatoes are thick and clear. Pour into hot, sterilized glasses [canning jars] and seal.<br /><br />This cookbook has several more recipes that include green tomatoes -- things like chowchow, spanish pickle (piccalilli), green tomato relish (mock mince meat), and a green tomato pickle. They seem similar to recipes I've already given.<br /><br />jp, hoping that no critical typos have snuck inDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-36306284156716161772016-03-31T19:24:00.003-07:002016-06-26T13:08:33.650-07:00Green Tomato Chutney 2 (from jp)<b>Green Tomato Chutney (from jp)</b><br />
<br />
Here's a green tomato chutney recipe from Preserving by Oded Schwartz. He doesn't follow the latest food safety guidelines, so process or refrigerate if you're nervous. This book has quite the variety of weird and wonderful preserves of all kinds. I'm also including its pickled green tomato recipe.<br />
<br />
This sweet and sour version of a classic recipe is well worth trying. Green tomatoes are notoriously difficult to peel, so if, like me, you do not mind tomato skin in your chutney, there is no need to peel them.<br />
<br />
Makes about 3 pints, shelf life 1 yr if heat processed. Serve as an accompaniment to mature cheese or add to sandwiches.<br />
<br />
1-1/2 lb. green tomatoes<br />
1 lb. cooking apples<br />
1/2 lb. onions, coarsely chopped<br />
1 tbsp. salt<br />
3/4 cup raisins (the recipe does not specify what kind of raisins)<br />
2 cups light brown or white sugar<br />
1 cup cider vinegar<br />
grated rind and juice of 2 large lemons<br />
2 tbsp black or yellow mustard seed<br />
2-3 fresh red chilis, seeded and chopped (optional)<br />
<br />
For the Spice Bag:<br />
<br />
1 tbsp coriander seed<br />
2 tsp black peppercorns<br />
2 tsp allspice berries<br />
1 tsp cloves<br />
2 cinnamon sticks, crushed<br />
<br />
Blanch the tomatoes to remove the skin then coarsely chop. Peel, core, and chop the apples. Add the peel and cores to the spice bag.<br />
<br />
Put the tomatoes, apples, onions, and salt in a noncorrosive saucepan. Bring slowly to a boil, then reduce the heat and simmer for 20 minutes.<br />
<br />
Add the raisins, sugar, vinegar, lemon rind and juice, and spice bag. Return to a boil, then simmer for 30 minutes or until thick. Add the mustard seed and chilies, if using, mix well, and remove from the heat.<br />
<br />
Ladle into hot, sterilized jars, then seal. The chutney will be ready to eat in 1 month.<br />
<br />
jpDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-40797782032053922362016-03-31T19:23:00.002-07:002016-06-26T13:08:20.404-07:00Green Tomato Chutney I (from jp)<b>Green Tomato Chutney I (from jp)</b><br />
<br />
(from the Moosewood Cookbook, p.73)<br />
<br />
The mysterious Indian relish, demystified. It's only slightly more complicated to make than applesauce. And you can vary its sweetness, non-sweetness or relative spiciness according to your own taste. Preparation time should include an hour to simmer and several hours (or even days) to ripen. Chutney will keep, if packaged in a sterile, sealed jar (or refrigerated). Makes in the neighborhood of a quart.<br />
<br />
2 lbs. green tomatoes<br />
2 Tbs. freshly-chopped ginger<br />
2 cloves minced garlic<br />
1/2 tsp mustard seeds<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
2 tsp salt<br />
1 cup honey<br />
1 cup cider vinegar<br />
cayenne to taste<br />
<br />
Chop the tomatoes. Combine everything. Bring to a boil, then simmer 1 hour, stirring now and then.<br />
<br />
Cool before packing.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-13770583814911757272016-03-31T19:22:00.003-07:002016-05-27T16:50:05.252-07:00Green Tomato Caddo Lake Relish (from jp)<b>Green Tomato Caddo Lake Relish (from jp)</b><br /><br />Here is a recipe from my Texas Home Cooking cookbook. I'm sure you can reduce or eliminate the jalapenos and/or substitute another milder pepper. This cookbook also has a chowchow recipe that includes green tomatoes. It too adds jalapenos.<br /><br />A less complex variation on chow chow. In Caddo Lake fishing camps, this is served with fresh-caught fried fish and hush puppies.)<br /><br />4 pounds (10-12 medium) green tomatoes<br />1 pound onions<br />1 cup chopped fresh jalapenos<br />2 cups cider vinegar, preferably unrefined<br />1-1/2 cups sugar<br />1/4 cup pickling salt<br /><br />Coarsely chop the tomatoes, onions, and jalapenos in batches in a food processor, and reserve.<br /><br />Combine the vinegar, sugar, and salt in a stockpot, and bring to a boil over high heat. Add the vegetables and boil the mixture vigorously for 2-3 minutes.<br /><br />Spoon the relish into prepared pint canning jars, leaving 1/2" of head-space.<br /><br />Process the jars in a water bath for 10 minutes. (Or you could keep them refrigerated if you're worried or don't feel like processing.)<br /><br />jpDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-27391158933225950202016-03-31T16:00:00.003-07:002016-03-31T16:00:58.568-07:00Green Tomato Pie with Cornmeal Crust (from jp)<b>Green Tomato Pie with Cornmeal Crust (from jp)</b><br /><br />(Recipe from the Fannie Farmer Baking Book, p.87)<br /><br />Surprisingly, this sweet, spicy pie has no tomato flavor as we know it from soups and salads. Yellow cornmeal crust lends good color and texture to the tangy green-tomato filling.<br /><br />a 9" 2-crust pie shell (the recipe recommends 2 recipes worth of a cornmeal dough crust, recipe follows, but you can substitute whatever you think will work well.)<br /><br />1 cup sugar<br />1/3 cup flour<br />1/4 tsp salt<br />1/4 tsp ground cloves<br />1/2 tsp cinnamon<br />1/8 tsp ground red pepper<br />6 large green tomatoes, sliced 1/4" thick (do not use stem end)<br />1/2 cup golden raisins<br />2 tbsp. cider vinegar<br />3 tbsp butter<br /><br />Preheat the oven to 425°F.<br /><br />Roll out half the dough and fit it into a 9" pie pan. Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface. Cover with waxed paper to avoid drying out.<br /><br />Put the sugar, flour, salt, cloves, cinnamon, and red pepper together in a shallow bowl. Stir with a fork to mix.<br /><br />Take one third of the tomato slices at a time, toss and turn them in the sugar mixture so they are evenly coated on all sides. Spread the sugared tomato slices evenly over the dough in the pan, and sprinkle the raisins over all, along with any remaining sugar mixture.<br /><br />Drizzle on the vinegar, then dot with the butter. Place the top crust on the tomato slices. Crimp the edges and cut vents in the top.<br /><br />Bake for about 40 minutes or until the crust is lightly colored and juices are bubbling around the edges of the pie. Remove and serve at room temperature.<br /><br />Cornmeal Dough<br />(one 8" pie shell, so double it generously for a 9" two-crust pie)<br /><br />1 cup flour<br />1/2 cup yellow cornmeal, ground fine if possible (you can whirl coarsely ground cornmeal in a blender, if desired)<br />1/4 tsp salt<br />1/2 cup vegetable shortening<br />about 3 tbsp water<br /><br />Combine the flour, cornmeal, and salt, and mix. Add the shortening and cut it into the flour/cornmeal mix until the mixture looks like fresh bread crumbs. Sprinkle on the water a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough remains cohesive when pressed together -- it will be quite soft.<br /><br />Roll on a lightly floured surface. The dough may break easily but it is also easily mended. The dough may be difficult to handle because of its softness.<br /><br />jpDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-31272437047992115762016-03-31T15:57:00.004-07:002016-03-31T15:57:50.415-07:00Pumpkin Pancakes<b>Pumpkin Pancakes</b><br /><br />1 cup flour (from sprouted wheat berries*) <br />1 cup buttermilk or yogurt <br />1/2 cup pumpkin puree <br />1 egg <br />1 tsp baking soda <br />1 tbsp coconut oil <br />1 tbsp honey <br />1 tsp vanilla <br />1/2 tsp finely grated ginger <br />1/2 tsp ground allspice (or other favorite pumpkin seasoning) <br />water as needed<br /><br />(*If you do not have sprouted flour, combine flour with yogurt the night before to soak.)<br /><br />Combine all ingredients. Add water to get the proper consistency for pancakes (this varies greatly depending on your pumpkin puree, yogurt vs buttermilk, etc.) You want the pancakes to be able to pour onto the griddle, but not be runny. My goal is always a happy medium, a batter that will form a round circle, but still puff up when cooking.<br /><br />Best with lots of butter, a sprinkle of cinnamon, and warm maple (not pancake!) syrup.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-51956012135533015572016-03-31T15:57:00.000-07:002016-03-31T15:57:00.928-07:00Blender Waffles or Pancakes<b>Blender Waffles or Pancakes</b><br /><br />Amounts in (*) makes enough got Two People - (2-3 waffles) <br />Otherwise makes: Four (4-5 waffles) or 20-24 pancakes<br /><br />Place in blender; blend at highest speed for 3 minutes:<br /><br />(3/4) 1-1/2 – 1-3/4 cups buttermilk or kefir (or non-dairy alternative)<br />(1) 2 tbsp olive oil <br />(1/2) 1 tsp vanilla extract <br /><br />(2/3) 1-1/2 cups brown rice or uncooked rolled oats<br />(or other grain variations, see below)<br />2/3 cup grain = 1 cup flour or 1-1/2 cups grain = 2 cups flour<br /><br />The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.<br /><br />Cover blender; let stand at room temperature overnight or 12-24 hours.<br /><br />Preheat waffle iron at highest temperature, or griddle on medium high.<br /><br />Just before baking, add and re-blend on highest speed for 1 minute:<br /><br />1 egg, optional additional liquid (if batter needs thinning for vortex or churning)<br /><br />Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):<br /><br />(1) 2 tsp baking powder <br />(1/4) 1/2 tsp baking soda<br />(1/2) 1 tsp salt, to taste<br /><br />Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3-1/2 to 4 minutes in waffle iron until crispy.<br /><br />Grain Variations:<br />Brown rice or millet – equal parts of each grain<br />Kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!<br />Buckwheat – reduce to 1 cup (4 servings). It expands.<br />Barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands<br />Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.<br />Oats - uncooked rolled oats or oat groats<br />I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.<br /><br />Other additions - throw in some flax seeds!Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-50842169032226096032016-03-31T15:56:00.000-07:002016-03-31T15:56:02.292-07:00Blender Gingerbread Pancakes<b>Blender Gingerbread Pancakes</b><br /><br />1-1/2 cups buttermilk, kefir, yogurt or alternative acid medium<br />2 tbsp coconut oil or olive oil<br />1 tsp vanilla extract<br />1-1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2-1/4 cup flour (you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)<br /><br />Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.<br /><br />In the morning, add the following ingredients and blend for 1 minute:<br /><br />1 egg, optional or additional liquid (just enough til it begins to swirl in a vortex)<br />3-1/2 tbsp sorghum syrup or molasses<br />2 tsp ground ginger<br />1 tsp ground cinnamon<br />1/4 tsp ground cloves<br /><br />Finally, very briefly blend in the leavening ingredients below:<br /><br />2 tsp baking powder<br />1/2 tsp baking soda<br />1 tsp sea salt<br />If desired, you can add 1-2 Tbsp ground flaxseed to boast nutrition and fiber.<br /><br />Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakesDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-73524295797280527032016-03-31T15:52:00.002-07:002016-03-31T15:52:45.867-07:00Green Gazpacho (from jp)<b>Green Gazpacho (from jp)</b><br /><br />(Recipe from The Enchanted Broccoli Forest, p.46)<br /><br />4-6 servings<br /><br />3 green tomatoes (3" diameter)<br />1 medium-sized green bell pepper<br />1 medium (7") cucumber<br />4 scallions<br />1 medium clove garlic, crushed<br />1/4 cup (packed) minced parsley<br />juice from 2 juicy limes (about 6 tbsp juice)<br />1 medium (4" long) avocado<br />3 cups cold water<br />1 tsp salt<br />lots of fresh black pepper<br />1 tbsp freshly-minced basil (or 1/2 tsp dried basil)<br />2 tbsp olive oil<br />1 tsp honey<br /><br />optional: an extra avocado, sprigs of fresh thyme for garnish<br /><br />Cut the tomatoes, pepper and cucumber in 1/2" chunks. Mince the scallions (white and green). Combine these in a large bowl along with garlic and parsley.<br /><br />Mash the avocado(s) with the lime juice. Add this, along with all remaining ingredients, to the cut vegetables. Mix well. (Optional: puree all or some.) <br /><br />Chill until very cold.<br /><br />jpDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-34974878289062415022013-03-16T23:47:00.000-07:002016-06-28T15:12:12.008-07:00Sour Green Beans<b>Sour Green Beans </b><br />
<br />
All of these items are added in amounts to taste; if you like lots of bacon and onions, then cook a whole onion and 1/2 lb. of bacon. Do more or less according to your taste.<br />
<br />
Fry diced bacon until crisp. Remove bacon from pan, then add chopped onions and fry in bacon grease until tender. Pour in vinegar (white or cider) to taste (again, a lot of vinegar if you like sour stuff, or very little for less flavor). Bring to a boil, and add bacon, stir mixture together. Then pour over cooked green beans, and stir again.<br />
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I hope you like it!<br />
HelenDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-65730184873203812842013-03-16T23:36:00.002-07:002016-03-24T19:24:21.707-07:00Grilled Corn<b>Grilled Corn</b><br />
<br />
Another way to cook corn and you can do it on a grill. It won't have that pristine "boiled" look, though, but it has a great taste.<br />
<br />
Pull down the outer husks as you would normally, but don't break them off, just clean off all of the silk. Then put the husks back over the corn.<br />
<br />
Soak the corn in water for at least 30 minutes so that the husks are thoroughly wet all the way through.<br />
<br />
Put the corn (still in husks) on the grill and grill over hot coals for a few minutes on each side, turning regularly, until the husks are pretty much blackened all around.<br />
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The corn will come out brownish and sweet, the heat from the fire will caramelize the natural sugar. Really good stuff and you can do it all outside, too.<br />
<br />
SockEmpressDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-8212675454328719692013-03-15T22:24:00.000-07:002016-06-28T15:10:54.523-07:00Black Chicken Soup<b>Black Chicken Soup</b><br />
by Chef Chai Chaowasaree<br />
<br />
1 silkie chicken (about 2 pounds), whole or halved<br />
3 thumb-sized pieces ginseng root<br />
6-1/4 cups water<br />
1 thumb-sized piece ginger, smashed<br />
2 large heads garlic, halved<br />
1/2 tsp whole peppercorns<br />
Salt or soy sauce to taste<br />
5 dried figs<br />
Sliced green onion for garnish<br />
<br />
Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.<br />
<br />
Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.<br />
<br />
Strain soup and de-bone chicken if desired, or serve with root pieces. Garnish with green onion.<br />
<br />
Nutritional information unavailable.<br />
From <a href="http://starbulletin.com/2002/08/28/features/story1.html">http://starbulletin.com/2002/08/28/features/story1.html</a> the Honolulu Star BulletinDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-86669855782740016462013-03-15T22:10:00.003-07:002016-06-28T15:10:02.585-07:00Tator Soup (from Princess Re)<b>Tator Soup (from Princess Re)</b><br />
<br />
Bake 3-5 lbs. potatoes, scoop out the innards.<br />
<br />
Saute 1/2 cup onion (recipe calls for 1-1/2 cups but that is too much)<br />
<br />
Add potatoes and 1 qt. chicken stock or qt water with lots of chicken bouillon cubes)<br />
1 qt. half 'n half or milk<br />
1 lb. cheddar cheese or more.<br />
Salt, pepper and cayenne<br />
<br />
Yours in cooking,<br />
Marie - Funny FarmDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-46053633912181209212013-03-08T13:24:00.004-08:002016-03-24T18:41:35.082-07:00Aziza's Pork and Mushroom Stew<b>Aziza's Pork and Mushroom Stew</b><br />
<br />
1 pound Pork Loin, boneless (any lean cut works)<br />
2 tbsp Butter<br />
1/4 cup dry White Wine<br />
1 (10-3/4 oz) can of Chicken Broth<br />
1 tbsp dried Parsley<br />
2 cloves Garlic, minced<br />
1/4 tsp dried Thyme<br />
1/4 tsp Pepper<br />
1 Bay Leaf<br />
1 cup Carrots, sliced<br />
3 small Potatoes, pared and diced<br />
1 serving (2 cups) of White Sauce (in Joy of Cooking works)<br />
5 oz Pearl Onions<br />
1-1/2 cups Mushrooms, sliced<br />
1/2 cup cold Water<br />
1/4 cup all purpose Flour<br />
1 tbsp Lemon Juice<br />
<br />
Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.<br />
<br />
Make 2 cups of the white sauce.<br />
<br />
In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.<br />
<br />
Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.<br />
<br />
Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.<br />
<br />
DebbiDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-80296827548254828192013-03-06T08:48:00.000-08:002016-03-24T21:51:10.288-07:00Chocolate-Irish Cream Cheesecake<b>Chocolate-Irish Cream Cheesecake</b><br />
<i>Prep Time: 40 minutes<br />Cooking Time: 50 minu</i>tes<br />
<br />
If you prefer less liqueur, substitute whipping cream or milk for the liqueur to make up the difference. (This recipe first appeared in Better Homes and Gardens magazine).<br />
<br />
1 cup chocolate wafer crumbs (about 18 cookies)*<br />
1/4 cup butter, melted<br />
1/2 tsp ground cinnamon<br />
3 (8 oz) packages cream cheese, softened<br />
1 (8 oz) carton dairy sour cream<br />
1 cup sugar<br />
1 (8 oz) package semisweet chocolate, melted and cooled<br />
3 eggs<br />
1/3 to 1/2 cup Irish cream liqueur<br />
2 tbsp whipping cream or milk<br />
2 tsp vanilla<br />
Fresh raspberries (optional)<br />
1/3 cup semisweet chocolate pieces, melted (optional)<br />
<br />
<b>For crust</b>, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" *springform pan; press onto bottom for a firm, even crust. Set pan aside.<br />
<br />
<b>For filling</b>, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just till combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.<br />
<br />
Place pan on a baking sheet. Pour filling into crust. Bake in a 325º F oven for 50 to 60 minutes or till center appears nearly set when gently shaken.<br />
<br />
Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.<br />
<br />
Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.<br />
<br />
*<b><i>Note:</i></b> If using the 10" springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-79099122625320535392013-03-05T11:25:00.002-08:002016-06-28T15:06:20.899-07:00Pickled Garlic<b>Pickled Garlic</b><br />
<i>Makes 2 pints</i><br />
<br />
Tested and loved by the resident garlic-holic. *vbg* The next batch, I am going to try roasting the garlic first, for that lovely roasted flavor.<br />
<br />
2 cups distilled White Vinegar<br />
2 tbsp Salt<br />
2 pounds fresh Garlic<br />
<br />
<ul>
<li>Put the vinegar and salt in a non-corrosive saucepan. Bring to a boil and boil 2-3 minutes. Remove from heat and cool.</li>
<li>Separate the garlic cloves and blanch for 5-7 minutes to remove the skin.</li>
<li>Put the garlic in a saucepan and cover with boiling water. Allow to remain for 1 minute and drain.</li>
<li>Arrange in sterilized jars; pour in the vinegar and seal/process in a canner. I do 15 minutes, for our elevation. I believe 10 minutes will do it in the flatlands. Go by your canning book instructions.</li>
<li>Keep jars in a cool, dry place and let sit for 1 month before eating.</li>
</ul>
<br />
After opening, a jar will keep in the fridge forever. So.... a day, the way we eat it. *vbg*<br />
<br />
<b>Variations</b>:<br />
Substitute flavored vinegar(s).<br />
Add herbs to the vinegar solution.<br />
Add a touch of sugar if you like sweet garlic.<br />
Roasting garlic instead of blanching as called for.<br />
<br />
DebbiDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-18203550653964922362013-03-01T22:58:00.005-08:002016-03-24T21:47:41.274-07:00Decadent Chocolate Cake<b>Decadent Chocolate Cake</b><br />
<i>(with Changes from other members)</i><br />
<br />
1 pkg devil's food cake mix<br />
1 pkg instant chocolate pudding<br />
1 cup sour cream<br />
4 eggs<br />
1/2 cup water<br />
1/2 cup oil<br />
12 oz package chocolate chips<br />
<br />
Combine eggs, sour cream, oil and water, add cake mix and pudding mix. Mix well. Fold in chocolate chips. Bake in buttered bundt pan. Bake at 350° F for for 45 minutes or until done.<br />
<br />
Drizzle melted chocolate over, or sprinkle confectioners sugar on top.<br />
<br />
This was very good.<br />
<br />
Carolyn<br />
<hr />
<br />
<b>Debbi's Version</b><br />
<b><i>Add</i></b>:<br />
1/4 cup Kahlua, strong coffee, Coconut Rum or any other flavoring that would go with the cake flavor. But *not* extracts. Too much. Can add any liquid, really.<br />
<br />
The 1/2 cup water should be warm.<br />
<br />
Use a cake mix with pudding already in the box. <br />
<br />
<b>Successful Combos</b>:<br />
<ul>
<li>Vanilla or French Vanilla cake mix; Vanilla or French Vanilla inst. Pudding; Almond flavoring or Coconut Rum; 2 cups shredded Coconut; 1 pkg Chocolate Chips.</li>
<li>Any Chocolate cake mix; any Chocolate inst Pudding; Coffee flavorings; 1 pkg Chocolate Chips.</li>
<li>Orange cake mix; Vanilla inst Pudding; rum for the flavoring, 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.</li>
<li>Strawberry cake mix, Banana inst pudding; 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.</li>
</ul>
<hr />
<b>Katie:</b><br />
Use 1/2 cup Kahlua instead of water.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-30143473725294927472013-02-28T19:22:00.000-08:002016-03-24T13:02:00.646-07:00Curried Beef Puffs<b>Curried Beef Puffs</b><br />
<br />
A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.<br />
<br />
<ul>
<li>1 pound ground beef</li>
<li>1 small onion, chopped</li>
<li>2 tbsp. curry powder, or to taste (I like more)</li>
<li>soy sauce or salt to taste</li>
<li>Pepperidge Farm pastry sheets (2 sheets to a box. 1 box makes 18 puffs)</li>
</ul>
<br />
1. Sauté onion in oil. Add curry powder. Then add ground beef.<br />
<br />
2. Add soy sauce or salt when beef is almost done.<br />
<br />
3. Let cool.<br />
<br />
4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.<br />
<br />
5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).<br />
<br />
6. Bake at 400º F for 30 minutes.<br />
<br />
7. Serve immediately. Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-10703989966574224392013-02-25T14:45:00.002-08:002016-03-24T12:42:01.066-07:00"Kitchen Sink" Meatloaf<b>"Kitchen Sink" Meatloaf</b><br />
<ul>
<li>2 pounds good lean ground beef</li>
<li>1 large onion chopped fine</li>
<li>1/2 cup oatmeal</li>
<li>1/2 cup oat bran</li>
<li>1 cup tomato juice (I use the juice from the canned tomatoes that go on top streched with wine if I need more liquid)</li>
<li>3 - 5 tbsp. (or more) red chile powder. (The kind I use is just chile, no added cumin or garlic) Your choice of heat level.</li>
<li>2 tsp cumin</li>
<li>a <b><i>lot</i></b> of garlic, chopped, minced crushed or whatever.</li>
<li>1 cup thawed frozen corn kernels</li>
<li>3 eggs</li>
<li>1/2 cup chopped roasted peeled red or green chile (or bell pepper if you can't get chiles)</li>
<li>1 large can of diced tomatoes (I like the plain ones but the seasoned ones are good too)</li>
</ul>
Mix everything except the beef and canned tomatoes together in a large stainless or other non-reactive container. This mixture can be stored in the fridge for a while to blend flavors. (Do not leave it to sit out for more than a few minutes because of the eggs.) <br />
<br />
Prepare your baking pan by lightly oiling it with a little olive oil. Add a nice thick layer of sliced onions and then a layer of sliced potatoes.<br />
<br />
Mix the ground beef into the other stuff, shape into a blob, plop in onto the layer of potatoes, cover it with a layer of canned diced tomatoes, and bake for about 1-1/2 hours at 350° F. I generally use a meat thermometer and call it done at 170° F internal temp.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-85136962853179581442013-02-24T11:13:00.001-08:002016-06-28T13:16:27.118-07:00Corn Crackers<b>Corn Crackers</b><br />
<i>from Laurel's Bread Book</i><br />
<br />
1 cup cornmeal (fine grind, NOT stone ground)<br />
<div>
1/2 cup whole wheat pastry flour (or white, but definitely pastry flour)</div>
<div>
1 tsp. salt</div>
<div>
1/4 tsp. baking soda</div>
<div>
1/4 tsp. chili powder (I use more like a teaspoon)</div>
<div>
2 tbsp. grated cheddar cheese (we like more, and very finely grated sharp)</div>
<div>
2 tbsp. oil</div>
<div>
1/2 cup buttermilk (I use yogurt or sour cream + milk)</div>
<div>
</div>
(I used to add minced fresh hot peppers too.)<br />
<ol>
<li>Preheat oven to 350°F.</li>
<li>Mix dry ingredients and cheese.</li>
<li>Add oil and milk and mix to form a soft, moist dough. </li>
<li>She gives all sorts of blather about rolling them out using waxed paper. I just sprayed Pam on the cookie sheet and rolled. Make the stuff as <i><b>t-h-i-n</b></i> as you can, 2 mm would be good. 1/8" is way too thick. Test in the center as well as at the edges. After rolling, score with a knife. I prick mine with a fork just for looks (they don't bubble).</li>
<li>Bake 5-10 minutes being very careful not to burn them. I remove the done crackers from around the edge and let the central ones cook longer. </li>
</ol>
Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-26008657684641417632013-02-23T20:43:00.001-08:002016-07-04T15:04:03.039-07:00Spiced Coffee (not really a recipe)<b>Spiced Coffee (not really a recipe)</b><br />
Gramercy Tavern served this at a couple of meals. My assistant really liked it so I started bringing it <br />
in to work for him.<br />
<br />
Ethiopian Yrgacheffe (?)<br />
<br />
1-2 cinnamon sticks<br />
5-8 cardamom pods<br />
<br />
Add spices to your pot of coffee. I have best results with a coffee press, but simply putting the whole spices in the carafe of a drip coffeemaker and letting them infuse into the hot coffee should work too.<br />
<br />
MoPQQQDebhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-18918725629985925232013-02-23T20:42:00.001-08:002016-07-04T15:04:03.029-07:00Spiced Tea (Chai Masala)<b>Spiced Tea (Chai Masala)</b><br />
<i>Serves 2</i><br />
<br />
Known as chai masala in India, this beverage has as many versions as there are teapots. Use a rich, full-bodied tea to match the strength of the spices. Adjust the proportions or the spice mixture to suit yourself.<br />
<br />
2-1/2 cups cold water<br />
4 slices of fresh ginger root, about 1/4"-thick and the size of a quarter<br />
3 orange slices, about 1/2"-thick<br />
1/2 tsp. fennel seeds<br />
1/2 tsp. whole cloves<br />
1/4 tsp. whole black peppercorns<br />
2 teabags (black, green, or mint tea work well)<br />
honey or sugar to taste<br />
<br />
Combine the cold water, ginger root, orange slices, fennel seeds, cloves, and peppercorns in the saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10-12 minutes.<br />
<br />
Pour through a strainer into 2 cups and add the teabag of your choice to each cup. Steep for 1-3 minutes and add honey or sugar to taste.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0tag:blogger.com,1999:blog-7149073891639072360.post-54292257723090428222013-02-23T20:40:00.000-08:002016-07-04T15:04:03.055-07:00Spiced Tea<b>Spiced Tea</b><br />
<i>serves 4</i><br />
<br />
4 cups water<br />
1 (3") cinnamon stick<br />
1" piece fresh ginger root, cut into 4 slices<br />
10 cardamom pods (or 1/2 tsp. cardamom seeds)<br />
1/2 tsp. black peppercorns<br />
1/2 tsp. whole cloves<br />
1 tsp. whole coriander seeds<br />
3 teabags of black tea<br />
1 cup milk<br />
honey or other sweetener to taste<br />
<br />
Bring the water and spices to a boil in the saucepan. Reduce the heat, cover, and simmer for 20 minutes.<br />
<br />
Add teabags and milk and simmer for an additional 3-4 minutes. Remove the teabags, sweeten to taste, and serve, pouring the tea through a strainer to catch any loose spices.<br />
<br />
This tea gets stronger the longer it sits, so if you want a stronger spice flavor, let it sit for a <br />
while and then reheat. Add more teabags if you desire a stronger black tea taste.<br />
<br />
The recipe come from a Moosewood cookbook.Debhttp://www.blogger.com/profile/17245916626171465708noreply@blogger.com0