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You too can create a cookbook for your family or as a fundraiser
The Family Cookbook Project Sample Cookbook
You too can create a cookbook for your family or as a fundraiser
Copyright ©2005 - Family Cookbook Project and recipe contributors All rights reserved. Reproduction in whole or in part without written permission is prohibited. Published by Family Cookbook Project, LLC PO Box 262 W Simsbury CT 06092
Family Cookbook Project - Helping families collect cherished recipes forever. Visit us on the Web at www.familycookbookproject.com
com and see how easy it is to begin your own personal cookbook. we are glad that we were able to help you enjoy the pleasures of your own personal cookbook. was able to enter more than a hundred family favorite recipes into the Website with ease. With the help of a high school friend. This sampler cookbook contains only a fraction of our family recipes and I offer them to you to show you the quality of the cookbook you can easily create online for your family. The idea was raised to create a family cookbook and everyone agreed that it sounded like a great idea. our family was scattered all around the county and collecting their recipes would be a daunting task. Chip Lowell. while others will be used as a successful fundraiser. who is much more proficient in the kitchen than she is on a computer. clams and oysters that we had caught ourselves that day. However they are used. school or other group. However. we can go online or to our family cookbook to find what we need fast. Even my mother Denise. we built a basic Website to make the collection and online access to the recipes easier.familycookbookproject. people were raving about how easy it was to move their entire recipe box online. Join us at www. church. Now when my wife Michelle or sister needs a recipe. Bill Rice Publisher Family Cookbook Project . In no time at all.About the Family Cookbook Project The Great Family Cookbook Project began one summer as my family sat around our dining room table in our summer home in Wellfleet Massachusetts after enjoying a wonderful seafood meal that included lobster. Some of these cookbooks will end up as gifts.
you need to set how many recipes to ask for from each person and when you want them submitted by. 2)Determine Determine who is going to contribute recipes . If not enough recipes have been added by the deadline you can extend the deadline.com . you need to begin the publishing process by freezing the content. 5)Start Start using the recipes – All of the recipes are immediately available online on the family Cookbook page. 7)Order Order your copies – As editor. you can get people to act on your request.We have developed an easy to use invitation tool to get the ball rolling.familycookbookproject. By asking for a specific number of recipes by a specific date – say a month or so in the future. For people without email addresses. try new family recipes. you can choose to order all of the books yourself or to use our order form tool to send an email to each contributor and have them place an order for their copies of your new family cookbook online. Reminder emails will be sent automatically as the deadline draws near. which recipes to include. share them with friends. but not for this edition. Enter your own favorite recipes. now its time to log on and start your own cookbook at www. Every project needs a go getter to get things done. our printer only requires 50 copies to purchased.Step by step instructions on how to create a family cookbook Creating a treasured family cookbook has never been easier. Members can still enter recipes and they will be available online and in future editions. we provide a simple letter for you to use to contact them. choose printing specifications. The publishing tool will help you write a dedication. One great way to show the benefits of the Great Family Cookbook Project is to start using some of the recipes and thanking the people who entered them! 6)Prepare Prepare to publish – Before you can publish your family cookbook. 3)Determine Determine the size of the project and set a deadline – If you are interested in a printed cookbook. All you need is each person’s name and email address. Now that you know how simple it is. Most cookbook publishers require you to purchase at least 100 copies of your cookbook. 1)Establish Establish an editor – The editor is the person who is responsible for getting things started and defining the project in terms of contributors. select a cover. The Great Family Cookbook Project was developed to make the process easy to understand and accomplish. keep adding to your online collection and be proud of your accomplishment for your family. 8)Enjoy Enjoy your new personalized cookbook – Give them as gifts. cover and divider options and when to publish the book. 4)Get Get – Lead by example.
Contributors Catherine Gallo Conor Rice Denise Wyer Herb Wyer Keegan Rice Michelle Rice Micki Clark Patrick Rice Sara Rice Tim Rice William Rice .
. . . Cakes and Cookies . 93 Desserts. . . . . . . . Pork and Lamb . . . . . . Stews. . .Table of Contents Appetizers & Beverages . 35 Soups. . . . . . . . . 109 Miscellaneous . . . . . 71 Vegetables and Vegetarian Dishes . . Pasta and Casseroles . 43 Main Courses: Beef. . 137 . . Poultry. . 55 Main Courses: Seafood. . . 11 Bread and Muffins . . Salads & Sauces . Pies. . . . .
Appetizers & Beverages .
add spices during the last half hour of cooking time. fish. Meats. sauces. desserts. sauces. sauces. Spanish or Mexican dishes. sweet aroma. barbeque and cocktail sauces. marinades. stuffings. During lengthy cooking. poultry. Strong flavor. pork and ham. desserts. stews. pasta. vegetables. beverages. French dressing. pine-like fragrance. Mexican and Eastern dishes. pizza and pasta. salad dressings. Brings out the flavor of most non-sweet foods. spicy flavor. egg dishes. relishes. slight caraway-like flavor. soups. Meat dishes. poultry. Pickles. dips. fruits. pickles. Oriental dishes. fish. egg dishes. Overheating can cause spices to turn bitter. Vegetables. dips. jams. Strong. desserts. slightly bitter. egg dishes. Mild. sauces. Pungent. dressings. Meats. gravies. marinades. bean and rice dishes. cakes. Roasted meats and poultry. seafood. tomato dishes. vegetables. Strong and aromatic. fish and seafood. sweet. fish. soups. stews and casseroles. breads. sauces. pungent taste. breads. dressings. sauces. egg dishes. sweet aroma. salad dressings. Italian dishes. cookies. salads. tomato sauce. soups. Stews. in a cool dry place. egg dishes. adds colour to many dishes. dips. spicy-sweet aroma. meats. seafood. PAPRIKA: PARSLEY: ROSEMARY: SAGE: . Pleasant odor. tomato sauces. Pungent taste. spreads. relishes. gravies. soups. fruits. egg and cheese dishes. salads. vegetables. dips. Varies from mild. tomato dishes. cloves and nutmeg. salads. Strong. pickles. beverages. salad dressings. Breads. marinades. relishes. egg and cheese dishes. soups. salad dressings. sauces. fish. Strong. egg dishes. barbeque sauce. breads. soups. vegetables. breads. cookies. After about a year. Sweet. Spanish. CHILI POWDER: Hot. Meat. Spicy. soups and salads. stews and casseroles. slightly bitter. Warm. sauces. salads. cakes. spicy. pickles. salads. dips. Meats. cookies. salads. seafood. Broiled and roasted meats and poultry. Red pepper. gravies. slightly sweet to hot. stews. spicy aroma. CINNAMON: CLOVES: CUMIN: CURRY: DILL SEED: GINGER: MARJORAM: MUSTARD: NUTMEG: OREGANO: Sweet. cakes. pastries. casseroles. A blend of many spices. spices tend to lose flavor so more may be needed for seasonings. fruit preserves. desserts. vegetables. lemon flavor. Roasted meats and poultry. vegetables. ALLSPICE: BASIL: BAY LEAF: CAYENNE: Flavor a blend of cinnamon.SPICE GUIDE Keep spices in tightly covered containers. very hot. fish. egg dishes. peppery blend of herbs and spices. cheese dishes. Roasted meat and poultry. soups. vegetables. spreads. corned beef. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh. Mild flavor. fish and seafood. pickles. vegetables. gravies. dips. sauces. pickles. stews. stuffings. warm and sharp to hot and spicy. egg dishes. broiled and roasted meats. breads. Pork and lamb dishes. vegetables. pickles. egg dishes. seafoods. dressings.
chopped parsley 1/4 tsp. Serve on crackers or with potato chips .Appetizers & Beverages Mohawk Restaurant Sour Cream & Horseradish Dip Denise Wyer 1 cup sour cream 2 tbl dry onion soup mix 2 cup cottage cheese 1 tbl horseradish Mix all together and chill Curried Chicken Salad with Grapes Denise Wyer 4 boned. mayonnaise 1/2 T. chopped chives. scallion. Add rest of the ingredients and refrigerate. or onions 1/4 tsp. worcestershire sauce Mix together.13 - . Clam Dip Micki Clark 1 8-ounce can clams 1 T.preferably half red and half white 1/2 cup mayonnaise 1/2 tsp curry powder Cook chicken. mustard 1 3 ounce package cream cheese 1/2 T. skinned chicken breast halves (about 1 lb poached in stock) 1/ 4 cup toasted slivered almonds 3 tbl cream 2/3 cup seedless grapes . chill.
Warm Spinach Salad Denise Wyer 6 cups fresh spinach leaves 1/2 cup best quality olive oil 1/2 cup pine nuts salt & pepper to taste 2 cups fresh basil leaves 3 cloves garlic. Sprinkle oil over spinach. then add all other ingredients. Blend thoroughly. Serve dip in chafing dish. Clean mushrooms. proscuitto. Add parmesan cheese. diced 3/4 cup freshly grated parmesan cheese Saute garlic in olive oil. hot american sausage. Herb's Stuffed Mushrooms Herb Wyer 1 lb. Fill mushroom cavity with sausage mixture. and remove stems.14 - . Alouette Herb & Garlic spreadable cheese 1/4 cup parmesan cheese 1 lb. cooked and drained Brown sausage. baby bella mushrooms 1 pkg. finely chopped 4 oz.20 min. .Appetizers & Beverages Hot Crab Dip Denise Wyer 1 6 oz pkg crabmeat 1/3 cup mayonnaise 1 tbl confectioners sugar 1/4 tsp garlic salt 3 tbl sherry 2 8 oz pkg cream cheese 1 1/2 tsp wet mustard 1/2 tsp salt 1/2 tsp onion salt Soften cream cheese in double boiler. Add pine nuts. Add proscuitto and parmesan cheese. Top with Alouette cheese spread Bake 350 15 . drain.
mayonnaise 1/2 tsp. about 20-30 minutes. Toss with chicken and chill . Curried Chicken Salad with Grapes Michelle Rice 4 boned skinned chicken breast halves (about 1 lb. Blend mayonnaise. cream and curry pwder in small bowl. cream 2/3 c.15 - . Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling. Serve hot with crackers or large corn chips. seedless grapes 1/2 c. toasted slivered almonds 3 T. Place with grapes and almonds in large bowl. Mix with remaining ingredients. Season to taste with salt and pepper. curry powder Cut cooled chicken into large chunks. poached in stock) 1/4 c.Appetizers & Beverages Hot Asparagus Dip William Rice 2 (15 ounces) cans asparagus (cut 1 1/2 cups mayonnaise spears or tips) 1 1/2 cups grated parmesan cheese 1 clove garlic (crushed) salt and pepper Drain and mash asparagus.
oregano. parsley in olive oil. chopped tsp parsley olive oil Cook onion.Appetizers & Beverages Spicy Asian Slaw Michelle Rice 3 T. up to 24 hours before serving. Chop tomatoes and add to above. Chill at least 1 hour. rice wine vinegar 1 T. (8 oz) packaged cole slaw mix (shredded fresh cabbage and carrots) 1/3 c. toss well. Tortellini Salad Denise Wyer 1 lb tortellini 2 cans whole tomatoes tsp basil tsp oregano 1 jar marinated artichoke hearts 1 cup chopped onion 1 1/2 cloves garlic.16 - . Cook 1/2 hour Add marinade from artichokes Add artichokes Simmer 1/2 hour Serve hot or cold . mix well Add cole slaw mix. soy sauce 1/4 tsp. raisins. sesame oil and pepper flakes in medium bowl. crushed red pepper flakes 1/2 c. basis. dark sesame oil 4 c.. chopped peanuts or cashews Combine vinegar. and green onions. thinly sliced green onion 2 T. raisins 1/4 c. soy sauce.
It quickly become the Rice family's favorite spread. Bake at 350 until toasted and bubbly (about 15 min. jar Old English Cheddar Cheese spread 1 pkg 6 oz. .17 - . Mix ingredients and serve on crackers or bread. Personal Notes: Bill's favorite Better Cheddar William Rice 1 bar Cracker Barrel Vermont Cheddar 6-8 slices cook bacon crumbled 1/2 cup mayo 1 large bunch scallions chopped to 1/2 green stems 3/4 cup toasted walnuts Grate cheese. Serve hot. Cut into quarters. Can be cut and frozen before baking. crabmeat. mix remaining ingredients and spread on muffins. Personal Notes: This recipe came from the Back Burner is Hocessin Delaware. drained & flaked 1 stick butter. melted 1 tbl mayonaise Split english muffins. Add additional mayo to desired consistancy if mixure is dry.Appetizers & Beverages English Muffin Delights Denise Wyer 1 pkg Thomas english muffin 1 sm.
It did not last long because everyone loved it! . Vidalia Onion Dip William Rice 3 cups shredded swiss cheese 3 tsp minced garlic 1 to 1 1/2 cups mayo 3 cups chopped vidalia onion (three onions) Preheat ovan to 350.Appetizers & Beverages Sunshine Ice Tea Micki Clark quart size mason jar 1 qt water 2 tea bags Did you know the sun can cook? All you need is a clean quart size mason jar or an empty juice bottle. mix ingredients and add to dish. all ready to pour over ice cubes. Serve with fritos or tortilla chips Personal Notes: This was first prepared by Zita Dimeo on New Years eve 2004. Screw on the lid and place the jar outside where it will be in the sun all day long. Grease casserole dish. Add water to the top.18 - . By evening you will have a jar of sparkling clear unclouded tea. Bake 35-40 minutes until bubbly. Put 2 tea bags into the jar.
Place on ungreased cookie sheet.Appetizers & Beverages Sausage Balls Denise Wyer 4 pkgs. Drain and cool. . Freezes well . halved 1 small red onion. Italian hot sausage Make sausage balls (about the size of a nickle). Serve at room temperature or chilled. Personal Notes: This is great when the garden runneth-over with cherry tomatoes. Who says a salad needs greens? I've also used champagne vinegar when I ran out of white wine vinegar. Cut each biscuit in half and wrap around the cooled sausage ball. white wine vinegar 2 Tbl. fresh parsley. chopped 3 Tbl. Bring to a boil in water and simmer about 20 min. chopped salt and pepper to taste Mix all ingredients together.19 - . Tomato and Feta Salad Catherine Gallo 3 pints cherry tomatoes. Bake at 350 for 20 25 min. diced or crumbled 1/3 cup olive oil 2 Tbl. Personal Notes: Another of Bill's favorite appetizers. chopped 12 ounces feta cheese. fresh basil.Just reheat. Pillsbury buttermilk biscuits 3 lbs.
white wine vinegar 1 T. dijon mustard 1 T. at low tide. honey 1/4 c. Arrange greens on plate. pecans and blue cheese over greens. Grand Marnier 2 T. Personal Notes: A recipe from my friend Julie in La Jolla.Appetizers & Beverages Wellfleet Oysters William Rice 12 Wellfleet oysters dash of cocktail sauce Walk the beaches of Wellfleet. preferably Jeromy Point or Billingsgate Island. Add cocktail sauce and eat. Drizzle with dressing. Find and pick up 12 2" oysters. . Personal Notes: Nothing is fresher that eating food seconds after it has been caught! English Country Salad Michelle Rice 2 T. olive oil mixed greens pecans 1 T. lemon juice sliced pear crumbled blue cheese Mix together dressing.20 - . Arrange pear slices. Open shell at hinge with sharp knife. Bang with rock or another oyster to remove anything attached to the shell.
finely crushed salt and pepper to taste 1/2 lb. Serve on black bread or bagels. smoked salmon. drained and finely chopped 1 medium finely chopped 6 single soda crackers. Smoked Salmon Spread Michelle Rice 8 ozs. room temperature 1 scallion (green onion.Appetizers & Beverages Artichoke Frittata Michelle Rice 3 6oz. . May also be served at room temperature. Stir in the scallion. Personal Notes: I usually make thise in a mini-muffin pan and cut the baking time to about 30 minutes. Cut into 1" squares and serve hot. heavy or whipping cream 1 tsp fresh lemon juice 4 oz. fill it with salmon and slice. cream cheese. Gently fold in the smoked salmon and caviar until well combined. sharp Cheddar cheese. The shreds of salmon and the caviar should remain whole. Mix ingredients well and pour into a buttered 8" square baking pan. white part and 3 inches green) thinly sliced dash of Tobasco sauce 2 T red salmon caviar 1/4 c.21 - . but do not overmix. gently shredded Gently mix the cream cheese and cream in a bowl. jars marinated artichokes. or hollow out a thin loaf of French bread. lightly beaten dash of tobasco sauce Preheat oven to 325. grated 4 eggs. Bake at 325 for 1 hour. lemon juice and Tobasco.
salt 1/4 tsp.22 - . ground nutmeg 2 10 oz. or until lightly browned. at 350. Reheat on baking sheet 10 . When well blended stir in stuffing mix and let stand 20 min.Appetizers & Beverages Spinach Balls Denise Wyer 4 large eqqs 1 cup chopped onion 3/4 cup margarine 1/2 dried thyme leaves 1/4 tsp. Arrange in a single layer on an ungreased baking sheet. pkg. When mixture firms shape mixture into balls. wrapped & frozen. black pepper 2 1/2 cup Pepperidge Farm herb-seasoned stuffing mix Beat eggs in large bowl. Heat oven to 350 Bake 20 min. . Stir in remaining ingredients. May be cooled. using a rounded teaspoon for each ball. except stuffing mix. frozen chopped spinach 3/4 cup grated parmesan cheese 1/2 tsp.15 min.
grated Monterey Jack cheese 1 cup half & half 1 tbl red wine vinegar Tortilla chips Heat oil in heavy medium skillet over medium heat. chopped 2 tbl canned chopped jalapeno chillies 2 c.pkg frozen spinach. Serve with Tortilla chips .Appetizers & Beverages Hot Mexican-Style Spinach Dip Denise Wyer 2 tbl veg oil 2 tomatoes. Add onion and saute until softened. Jack cheese. peeled.2 oz) cans sliced black olives. Season with salt & pepper. thawed and squeezed dry 8 oz. Spoon mixture into shallow ovenproof dish. half & half. cream cheese. about 4 min. Cover and Refrigerate.23 - . cream cheese. Can be prepared 2 days ahead. drained salt & pepper 1 med onion. cut into 1/2" pieces 9room temp) 2 (2. olives and vinegar. stirring occasionally. Add tomatoes and chilies and cook 2 min. seeded and chopped 1 10 oz. Transfer mixture to large bowl and stir in spinach.
Let sit for 20 minutes.24 - . Add chicken to spice mix in bag and shake until coated. garlic powder and salt in large ziplock bag. thyme. . Saute chicken until cooked through (about 5 minutes). Add butter and oil to frying pan over medium-high heat.Appetizers & Beverages Cajun Chicken Bites Michelle Rice 2 teaspoons ground cayenne pepper 1 teaspoon freashly ground white pepper 1 tablespoon garlic power 5 boneless chicken breast halves 2 tablespons vegetable oil 2 teaspoons freashly ground black pepper 2 teaspoons dried thyme. Personal Notes: This dish makes a great appetizer or main course for those who love their food spicy. The Apriot mustard is the perfect way to balance the spices. Cut chicken into bite sized pieces. Serve hot with Apricot mustard. finely ground 1 teaspoon salt 2 tablespoons butter Mix peppers.
25 - . it made sense for us to find new ways of using them. Mix until creamy. Personal Notes: Prep time is 4 hours if you have to open the crabs. then gently stir in crabmeat. Top wilth remaining cheese and bake for 30 minutes. Serve hot with crackers or bread. Spoon into 1 1/2 quart ovenproof serving dish.Appetizers & Beverages Michelle's Crab Spread William Rice 2 8oz packages chive cream cheese1 cup sour cream . This was adapted from the Very Virginia cookbook by Michelle and is a favorite whenever it is served. Since we pull up a lot of crabs in our lobster pots.softened 4 heaping tablespoons mayonaise juice of 1/2 lemon 2-3 teaspoons Worcestershire 1 teaspoon dry mustard sauce 1 cup grated cheddar cheese 1 pound fresh Wellfleet crabmeat Preheat oven to 350. Combine all ingredients except 1/4 cup cheese and the crabmeat. .
They make a great appetizer and several can even make a meal. crackers. clams.Appetizers & Beverages Denise's Stuffed Clams William Rice 2 doz cherrystone clams 1 medium onion finley chopped 1/4 cup butter 7 oz can small shrimp or 8 small shrimp chopped white wine or sherry 2 slices white bread 2-3 medium celery stalks 12-15 Ritz crackers. Bake at 400 for 30 minutes. Soak bread in broth. Reserve 1-2 cups broth. onion and peppers. Here is one of our favorite ways to put those clams to good use. Personal Notes: At low tide in Wellfleet the kids (and some of the adults) like to go clamming at the beach or at Billingsgate Island. Saute onions and celery in butter. . Moisten with clam broth and wine or sherry Fill clean clam shells with mixture. Save shells. Mix together soaked squeezed bread. shrimp. Brush with butter and wine. crushed green pepper Wash clams and steam open.26 - . brushing occasionally with butter/wine mixure.celery.
Remove from heat. Cover and refrigerate. Mix in dried cranberries. Divide greens among 6 plates. Add orange segments to bowl. toss with remaining dressing. Toss with 2/3 of dressing. Whisk oil. Top salads with orange segments and pecans.) Place greens in large bowl. Dried Cranberries & Pecans Sara Rice 1 cup plus 3 tbl orange juice 3 1/2 tbl olive oil 1 tbl grated orange peel 3 oranges. Mix in cranberries. Bring to room temperature before serving. about 30 min. orange peel and remaining 3 tbl orange juice in small bowl to blend. Let stand until softened. (Can be prepared 1 day ahead. toasted Bring 1 cup orange juice to simmer in heavy small saucepan. segmented 6 tbl dried cranberries 2 tbl white wine vinegar 6 cups mixed baby greens 3/4 cup pecans. vinegar.27 - . Drain well.Appetizers & Beverages Mixed Green Salad with Oranges. peel and white pith removed. Season dressing to taste with salt and pepper. Personal Notes: Bon Appetit . discard soaking juice.
Adjust seasoning. Mix mayonnaise. For salad: Cover potatoes with salted water in large pot. dill. new potatoes 1 cup mayonnaise 3/4 cup chopped green onions 2 tbl snipped fresh chives 1 tsp Dijon mustard 9 tbl olive oil 3 shallots or green onions. celery. parsley and chives into potatoes. (Can be prepared 1 day ahead. Let stand 30 min. . Gradually whisk in oil. Cover and boil gently until just tender. Toss with vinaigrette and shallots. green onions. Place in large bowl. Season with freshly ground pepper and salt.28 - . Cover and refrigerate) Serve at room temperature. Slice warm potatoes. Cool slightly. mustard and garlic in a small bowl. Drain.Appetizers & Beverages New Potato Salad with Herbs and Shallots Denise Wyer Vinaigrette: 3 tbl tarragon vinegar 1 garlic clove. minced 1 cup diced celery 3 tbl minced fresh parsley 1/4 cup chopped fresh dill or 1 tbl dried dillweed For vinaigrette: Combine vinegar. minced salt and freshly ground pepper Salad: 5 lbs.
Appetizers & Beverages
Orange, Spiced Walnut and Dried Cranberry Salad
6 tbl honey 3/4 tsp ground allspice 1/4 tsp ground ginger 2 tsp sugar 3/4 cup water 1/2 cup dried cranberries 8 orange slices, peel and white pith removed, sliced into 1/2-inch-thick rounds, chilled 1 1/2 tbl water 1/2 tsp salt 1 cup walnut pieces 3/4 cup cranberry juice cocktail
Preheat oven to 325. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts, toss to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 min. Cool completely. Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 min. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.) Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint if desired Personal Notes: Bon Appetit, December 1997
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Appetizers & Beverages
Crab Cakes and Baby Greens with Lemon Vinaigrette
3/4 c plain dry breadcrumbs 1/4 c. mayonnaise 1 T. worcestershire sauce 1/4 tsp hot pepper sauce 1/4 c. vegetable oil Lemon Vinaigrette 1 lb. fresh crabmeat, drained will, picked over 3 T. chopped fresh chives 1 T. dijon mustard 1 large egg, beaten to blend 12 c. mixed baby greens Additional chopped fresh chives
Line baking sheet with waxed paper. Place 1/2 c. breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 T chives, worcestershire sauce, mustart, hot pepper sauce and remaining 1/4 c. breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 T. for each, form crab mixture into twenty 1 1/2 inch cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours. Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, abaout 2 minutes per side. Transfer crab cakes to paper towel-lined plate. Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 tsp. vinaigrette over each crab cake. Sprinlkle with additional chives and serve.
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Appetizers & Beverages
July 4th Grilled Vegetable Salad
3/4 cup olive oil 1/4 cup balsamic vinegar 1 large red onion, cut 3/4 inch thick 3 small zucchini, cut lengthwise into rounds 4 slices 3 japanese eggplant, cut lengthwise 2 large red bell pepper, cut one inch into 4 slices thick 6 slices French bread 10 cups mixed baby greens 4 large tomatoes, sliced 3 Tbl basil, fresh, chopped 2 Tbl chives, fresh, chopped 1 Tbl marjoram, fresh, chopped 3/4 cup goat cheese, Montrachet, 3/4 cup black olives such as crumbled Kalamata 1/2 cup romano cheese, grated 12 baby beets, stems trimmed to one inch, peeled, halved lengthwise
Heat grill (medium-high heat). Whisk 3/4 cup olive oil and vinegar in medium bowl to blend. Place onion through pepper on baking sheet. Brush both sides with vinaigrette. Sprinkle veggies with salt and pepper. Grill veggies until just cooked through, about 10 min. per side for zucchini, eggplants, and peppers. Veggies can be grilled a few hours ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 min. per side. Arrange greens on large platter. Over-lap tomatoes atop greens in center of platter. Sprinkle tomatoes with S&P. Arrange grilled veggies atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled veggies. Sprinkle tomatoes and veggies with herbs. Sprinkle tomatoes with goat cheese. Sprinkle romano cheese over all. Garnish with olives. Serve with bread. Personal Notes: I've made this a few times for our Fourth of July gatherings on the Cape. It serves as a salad and a vegetable dish as well. It appeals to lots of people and is great the next day too. It's the salad that keeps growing and growing.
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sesame oil. I'll dip just about . sherry. or until just cooked through. dried 2 pounds skinless boneless chicken 3/4 cup fresh squeezed lemon juice breast. and red pepper flakes for 10 minutes. dry sherry 2/3 cup diced red onion (1 small onion) Bamboo skewers 1 Tbl. Place the bowl of dip in the center of a platter. minced 1/4 tsp. pepper. To make Satay dip: In a 10-inch skillet over medium heat. fresh ground pepper 2 tsp. Put each slice on a 7-inch bamboo skewer. cook olive oil. and lime juice. garlic. or until onion soften. Heat grill and cook chicken 10 minutes on each side. dark sesame oil 1 1/2 tsp. freshly squeezed lime juice To make chicken: In large bowl.32 - . red onion. halved (8 breasts) (4 lemons) Dip: 1 Tbl. and cook 1 minute longer. soy sauce. crushed red pepper flakes 1/4 cup packed light brown sugar 1/2 cup smooth peanut butter 2 Tbl. olive oil. ketchup. and arrange chicken around the bowl. Transfer to a bowl and let cool to room temperature. Cover and marinate in refrigerator at least 6 hours.Appetizers & Beverages Lemon Chicken with Satay Dip Catherine Gallo Chicken: 3/4 cup extra-virgin olive oil 1 tsp. fresh minced ginger root 2 Tbl. red wine vinegar 2 Tbl. soy sauce 1/4 cup ketchup 1 1/2 tsp. minced fresh thyme leaves or 1/2 tsp. salt 1 Tbl. peanut butter. salt. Cool slightly and cut diagonally into 1/2-inch slices. ginger root. extra-virgin olive oil 2 cloves garlic. Personal Notes: This dip is so yummy. Add chicken breasts and turn to coat. brown sugar. whisk together lemon juice. Whisk in vinegar. and thyme.
peppers. celery.carrots. small household appliances.33 - ..Appetizers & Beverages anything in it.. .
Bread and Muffins .
BE ALERT TO GIVE SERVICE . 7.THE SWEETEST MUSIC TO ANYONE'S EARS IS THE SOUND OF HIS/HER OWN NAME.YOU CAN LIKE ALMOST EVERYBODY IF YOU TRY. 10. BE CONSIDERATE WITH THE FEELINGS OF OTHERS. SPEAK TO PEOPLE . IF YOU WOULD HAVE FRIENDS. BE FRIENDLY AND HELPFUL. 2. BE CORDIAL . BE A FRIEND. BE GENUINELY INTERESTED IN PEOPLE . BE GENEROUS WITH PRAISE CAUTIOUS WITH CRITICISM. 8.SPEAK AND ACT AS IF EVERYTHING YOU DO IS A GENUINE PLEASURE. . THE OTHER PERSON’S AND THE RIGHT SIDE.IT TAKES 72 MUSCLES TO FROWN AND ONLY 14 TO SMILE. A BIG DOSE OF PATIENCE PLUS A DASH OF HUMILITY AND YOU WILL BE REWARDED MANY FOLD.WHAT COUNTS MOST IN LIFE IS WHAT WE DO FOR OTHERS. THERE ARE USUALLY THREE SIDES TO A CONTROVERSY. CALL PEOPLE . ADD TO THIS A GOOD SENSE OF HUMOUR. YOURS. 5. SMILE AT PEOPLE . 9.THERE IS NOTHING SO NICE AS A CHEERFUL WORD OF GREETING. 6.TEN COMMANDMENTS FOR GOOD LIVING 1. 3. 4.
37 - . Bake in greased 4 med size baking pans 350. cloves 1/2 tsp. baking soda 1 tsp cinnamon l cup chopped nuts 4 eggs 3 1/2 cup flour 1/2 tsp. Bake 350 for 1 1/4 .Bread and Muffins Blueberry Coffee Cake Denise Wyer 3 cups unsifted flour 1 cup wesson oil 2 1/2 tsp vanilla 1 pt. rest of the topping and blueberries. cinnamon 2 cups sugar 4 eggs 1/4 cup orange juice 3 tsp baking powder Beat all ingredients together except the blueberries. blueberries Topping: 5 tbl sugar . baking powder 1 1/2 tsp salt 1 1/2 tsp nutmeg Mix everything together until smooth. Pumpkin Bread Denise Wyer 2 2/3 cup sugar 2/3 cup butter 1 can (One-pie) pumpkin 2/3 cup water 2 tsp. Personal Notes: Freezes well. Add remaining batter. .1 1/2 hours. Grease a tube pan and pour in 1/2 batter and 1/2 topping and most of the blueberries. 45 . Fold in chopped nuts.1 tsp.55 min.
Put in greased muffin tins. Line 12 muffin tins with papers or grease.20 min. Make well in center.38 - . and poppyseeds. well beaten 1/2 cup pecans 1/2 tsp baking soda 1 1/2 tsp cinnamon 1 12 oz frozen raspberries 2/3 cup oil Mix together dry ingredients. Bake 20-25 minutes .Bread and Muffins Lucy's Lucious Raspberry Muffins Denise Wyer 1 1/2 cup flour 1/2 tsp salt 1 cup sugar 2 eggs. Peach & Poppyseed Muffins Catherine Gallo 2/3 cup pureed peaches (1 babyfood jar of peaches) 8 Tbl. Stir baking soda into peaches in small bowl . Fill muffin cups. poppyseeds 1 tsp. Bake 425o for 15 .softened 2 eggs 1/4 tsp. Mix in oil and pecans. Personal Notes: Makes 3 doz. Add salt. vanilla Preheat oven to 350. baking soda 1 cup sugar 1 1/4 cup flour 1/2 tsp. before removing. miniature muffins. Alt. Cream butter with sugar. add flour and peach puree. salt 3 Tbl. Do not over mix. Cool 5 min. vanilla. Add eggs one at a time Mix.this will foam up. Stir in raspbetties and eggs. butter .
Pour into greased loaf pan bake in center of oven for one hour.39 - . Add eggs one at a time. Combine banana's beaten eggs. Fold in walnuts. Spread the cranberry sauce over the batter. Just like Uncle Tim! Cape Cod Coffee Cake Denise Wyer 1/2 cup buttter 2 eggs 2 cups flour 1 tsp baking soda 1 cup sour cream 1/2 cup sliced almonds 1 cup sugar 1 tsp almond extract 1 tsp baking powder 1/2 tsp salt 1 8-ounce can whole cranberry sauce Preheat oven to 325. . This bread is quick. Stir in flour. Add extract. Add the rest of the batter and sprinkle the top with the almonds. Remove from pan cool on a wire rack. Bake for 1 hour. sugar. Combine dry ingredients and add alternately with sour cream to the butter-sugar mixture. then cool for 15 minutes before opening the pan and removing the coffee cake. salt and baking soda mix well.Bread and Muffins Uncle Tim's Banana Nut Bread Tim Rice 3 ripe banana's ( mashed ) 1 cup flour 1 teaspoon salt 1 cup chopped walnuts 2 eggs ( well beaten ) 3/4 cup sugar 1 teaspoon baking soda Pre-heat oven to 350 degrees. and and and and Personal Notes: No need to discard over ripe banana's anymore. easy and yummy. Put half the batter into a greased 10" springform pan. Cream butter and sugar.
50 minutes. Milk will curdle. Pour into 3 small loaf pans. beaten 1/2 c. sour milk and butter. Add banana. melted butter 1 c. I've also added at times wheat germ or coconut. My children love this. Mix dry ingredients together. Bake 40 . sugar 1/2 tsp. Personal Notes: This recipe came from my Grandma Irene and I added to it. eggs. flour 1 tsp.baking soda 1 c. . chocolate chips To make sour milk add 1-2 T. greased.Bread and Muffins Banana Nut Chocolate Chip Bread Michelle Rice 2 c. sour milk 1 c. mashed banana 1/2 c. chopped walnuts 1 c. until knife inserted comes up clean.40 - . mashed and don't bother measuring. Mix together Add nuts and chips. I usually use 2 or 3 very ripe banana. of either or each. vinegar to milk and let sit while mixing everything else.1 c. 1/2 . salt 2 eggs.
melted Preheat oven to 350. Personal Notes: This recipe has won the family St Patrick's Day Irish soda bread bake-off. egg. Drain the raisins and add them to the dry mixture until coated. Drizzle the melted butter over the dough.41 - . Line the pan with waxed paper and set aside. Pour the batter into the prepared skillet and smooth the top. It is a best served warm right out of the skillet. combine all the dry ingredients and mix well. combine the oil. well beaten 1/4 cup apple sauce 2 tablespoons caraway seeds 3 cups all-purpose flour 1 teaspoon baking soda 3/4 cup sugar 1 3/4 cups low-fat buttermilk 2 egg whites 2 tablespoons unsalted butter.Bread and Muffins Old-Fashioned Irish Soda Bread William Rice 1 1/2 cups golden raisins Juice of 2 oranges 1 1/2 teaspoons salt 1 tablespoon baking powder 3/4 cup canola oil 1 medium egg. . In a small saucepan over low heat. Add to the dry ingredients and mix well. In a large bowl. place the raisins and orange juice and macerate until the raisins are plump. buttermilk. Lightly spray or wipe a 12-to14-inch cast iron skillet with vegetable oil. Bake for 1 hour or unitl golden and a toothpick inserted in the center comes out clean. In a small bowl. egg whites and applesauce.
Soups. Stews. Salads & Sauces .
MICROWAVE COOKING HINTS To speed cooking and promote even heating. . Food at refrigerator temperature takes longer to cook than food at room temperature. Rearrange foods or individual items during cooking to promote even heating. Select foods or pieces of the same size and shape because small items cook faster than large ones. Arrange foods in a ring or circular shape to allow maximum exposure to microwave energy. Dense foods take more time to heat than light or porous foods. Cover foods to hold in moisture and speed cooking. use the following techniques: Stir food during cooking to bring the heated outside parts to the centre. Shield wings or legs of poultry with small pieces of aluminum foil to prevent over-cooking of these parts. or when defrosting. Turn food over when microwaving small items like hamburgers or chops. Place tender or thin parts in the centre and thicker pieces toward the outside. Allow standing time to complete the cooking of roasts and baked products. Rotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly.
Bring to boil. Add tomatoes and heat. basil 4 ripe tomatoes. . Simmer 5 minutes. dill. Add wine and reduce by half.Soups. Season with salt and pepper. stir. Add cream and plum tomatoes. Add parmesan cheese. olive oil Small onion.45 - . it was so wonderful and when I have it it always reminds me of visiting them there. Salads & Sauces Tomato Soup with Basil and Dill Michelle Rice 2 T. whipping cream 1/4 c parmesan 4 large garlic cloves 1 tsp each parsley. chopped 1/4 c. Personal Notes: My mom first made this for me when they were living in Toronto. seeded and chopped in cubes 1 large can pureed plum tomatoes Saute onion family and spices. dry white wine 2 c. Stews. skinned.
garlic. carrots. cut into 1/4" dice 1 28 oz. cut into 1/4" dice 1 large onion. Add the lamb chops and cook over moderately high heat until browned.46 - . Add a dash of salt and pepper. . about 4 min per side.Soups. Transfer chops to a plate. stirring for 5 min. can Italian tomatoes. Stews. coarsely chopped 1 celery rib. peppers. tomatoes. leaves. Remove the lamb chops and discard the bones. 1 pound brown lentils. Salads & Sauces Herb's Favorite Lentil Soup Herb Wyer 2 tbl pure olive oil 1 1/2 pound shoulder lamb chops 1 pound russet potatoes. Soup can be refrigerated for up to 3 days or frozen. Add the lamb chops. chicken stock and parsley and bring to a boil. rinsed and crushed with their liquid drained 10 cups chicken stock 1 bunch flat-leaf parsley. 50 min. Season with salt and pepper. onion and celery to the pot and cook over moderate heat. Cover and simmer over low heat until the lentils are tender. chopped Heat oil in large saucepot. coarsely chopped and cut into 1/4" dice 2 red bell peppers. to an hour. Cut the meat into small pieces and return to the soup. cut into 1/4" dice 2 carrots. stems discarded. lentils. Add the potatoes. peeled 4 garlic cloves.
carrots and potatoes. minced 14 oz. fat removed freshly ground pepper 1 onion. Reduce oven temp to 375. Cover and bake 1 hour. pepper and garlic. Roast uncovered for 30 minutes. Sprinkle with rosemary. Add lemon juice. May be speeded up by precooking vegetables or by using left over lamb. boneless lamb. Place pan on stove over high heat. Bake until vegetables are tender (30 . cubed. chopped 2 cloves garlic. Garnish with fresh rosemary. Personal Notes: Recipe takes 2 hours.Soups. chicken broth 1 1/2 lbs. dry white wine 12 red potatoes.40 minutes) Add more broth if liquid reduces too much. quartered 1 c. fresh rosemary. Arrange lamb in single layer in large roasting pan. .47 - . cream 1 package frozen peas and pearl onions 3 T. chopped 3/4 c. Add cream and boil stirring until thickened. Add mushrooms. Salads & Sauces Baked Lamb Stew with Fresh Rosemary Michelle Rice 3 1/2 lbs. fresh lemon juice Preheat oven to 500. broth and wine. mushrooms 12 small carrots 1 T. Stews. Add peas and onions. Stir in onion.
cut into 1 inch cubes ½ cup salad oil 2 pounds onions – sliced 1 clove garlic – peeled and diced 1 can light beer (optional for some family members) 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon Bottels steak sauce (or2 bay leaves a substitution) ½ teaspoon dried thyme leaves 2 pounds potatoes – paired and quartered 1 package (10oz) frozen peas 2 tablespoons chopped parsley Combine flour. soy sauce. Stews. Bring mixture to boil. Ready to serve! Personal Notes: This is a great stew to enjoy during a New England winter snowstorm! . Add potatoes. Sauté onion and garlic until tender.48 - .Soups. Worcestershire sauce. remove and set aside. salt and pepper – use to coat chuck well. bay leaves and thyme and mix well. Add peas. Add onion and garlic along with beer. Reduce heat and simmer – covered . simmer – covered 8 minutes or until tender. Salads & Sauces Big & Beefy Beef Stew Tim Rice ¼ cup unsifted all purpose flour ½ teaspoon pepper 2 ½ teaspoon salt 2 pound beef chuck. simmer – covered – 20 minutes or until tender. Heat remaining oil in pot – add chuck and brown well on all sides. steak sauce.1 ½ hours. In large stock pot (doesn’t have to be a Dutch oven) heat ¼ cup oil.
Add tomatoes. cans diced tomatoes 2 bottles pale ale 7 T chili powder (or to taste) 4 jalapeno chilies. Uncover and simmer until thinckened and meat is tender. chilies.Soups. chopped 2 1/2 lbs. finely chopped 1 celery stalk. Personal Notes: I usually serve this with corn bread. cumin hot pepper sauce chopped green onions grated cheddar cheese sliced avocado sour cream Saute onions. Remove vegetables using slotted spoon and set aside. chili powder. pork shoulder. Taste. about 10 minutes. Stews. vegetable oil 2 green peppers. peppers. avocado and sour cream. Serve with green onions. stirring frequently. stewing beef. Add beef and pork and sprinkle with salt and pepper. chopped 2 cloves garlic. Salads & Sauces Chili Michelle Rice 1/4 c. celery and garlic in oil until onions are translucent. seeded and minced 1 tsp. cut into 1" . adjust seasonings if necessary. minced 2 medium onions. Increase heat to high. cayenne pepper 1 tsp. Cook until browned. Reduce heat. cheddar cheese. cover partially and simmer 2 hours. cayenne and cumin.2" salt and freshly ground pepper pieces 5 14 1/2 oz.49 - . cut into 1" 2" pieces 2 lbs. . about 10 minutes. ale. Return vegetables to pot. 2 more hours.
Cook for 10 minutes or until heated thoroughly. It's very easy to make and gets better with age. Serve with crusty bread and a nice chardonney.Soups. bring mixture to a boil. sherry.50 - . so you may want to add more broth. and level with a knife. Stir in cooked rice and chicken. and evaporated milk. Stir the flour. Add chopped onion through mushrooms. . heavy-bottom saucepan over medium heat. and saute for 8 minutes or until tender. *Rice may absorb lots of liquid when refridgerated. roasted and then lightly shredded with a fork. thick and hearty soup. tarragon. Reduce heat. Personal Notes: This is a wonderful. boneless chicken breasts. Add 2 cups water. and thyme into the onion mixture. and cook for 1 minute. Stews. Lightly spoon the flour into a dry measuring cup. and simmer for 15 minutes or until slightly thick. stirring frequently. Salads & Sauces Roasted Chicken and Wild Rice Soup Catherine Gallo 1 box long-grain and wild rice mix (such as Uncle Ben's) 1 1/2 cups chopped red onion 1 cup chopped celery 1 8-ounce package mushrooms. less sodium chicken broth 3-4 skinless. set aside Heat oil in a large. broth. 1 Tbl olive oil 1 cup chopped carrots 1 Tbl minced garlic 1/4 cup flour 1/4 tsp dried thyme 2 Tbl dry sherry 1 (12-ounce) can fat-free evaporated milk Prepare rice according to package directions.75-ounce) cans fat-free. halved 1/2 tsp dried tarragon 2 cups water 2 (15.
Sprinkle with cheese. butter 1 cup grated Gruyere cheese 1 tsp. . minced fresh thyme 1/4 cup whipping cream Toast: 24 1/4 inch thick baguette bread slices 1 tsp. I use one medium butternut and one large acorn squash. Add onion and garlic and saute until tender. Personal Notes: This is my absolute favorite fall soup. sugar 2 Tbl. Can be frozen and reheated. finely chopped 3 (14 1/2oz. minced fresh thyme 1 large onion. Butter 1 side of each bread slice. minced fresh sage For Soup: Melt butter in large pot over medium heat. chopped 4 cups 1-inch pieces. cover and simmer until squash is very tender. Broil until cheese melts. about 20 minutes. Season with salt and pepper. Salads & Sauces Thanksgiving Winter Squash Soup with Gruyere Toast Catherine Gallo 1/2 stick butter 4 large garlic cloves. Broil until golden brown. Turn over. Arrange buttered side up on baking sheet. Ladle soup into bowls and top with toast. peeled butternut squash 1 1/4 tsp.) cans low-salt chicken broth 4 cups 1-inch pieces.Soups. Stir in cream and sugar. peeled acorn squash 1 1/4 tsp. about 10 minutes. I often leave out the cream and can't tell the difference. Pop them in the microwave to make it easier to peel. For Toast: Preheat broiler. bring to simmer. Add broth.51 - . puree soup in blender (make sure soup is cooled a bit or the blender will blow it's top). Return soup to the same pot. Reduce heat. minced fresh sage 2 tsp. Work in batches. bring to boil. Stews. then thyme and sage. all squash and herbs. about 1 minute.
about 4 to 5 minutes. Ladle the hot soup into 8 oven-proof soup bowls to fill three-fourths full. Float a crouton in the center of each bowl.Soups. Preheat oven to 350 degrees. Gradually stir in the stock and wine. To make the croutons: spread one side of each bread slice with 1 1/2 teaspoons butter and 1 1/2 teaspoons oil. 12-15 min. Combine the 3 cheeses for the gratinee. stir in the flour and cook. minced 1/3 cup cognec 1/2 teaspoon dried thyme 3 quarts beef stock salt and freshly ground black pepper. warm it. sprinkle with the garlic. Add the garlic and sugar. . Reduce heat to medium and cook. serve immediatly. ofr 15 min. when the flames subside add the mustard and thyme. add the onions and cook over high heat. Simmer uncovered over medium heat of 1 hour. Broil 6 inches from the heat until the cheese is melted and bubbling.52 - . untill the onions are golden brown. toast the prepaired side only on a baking sheet until crusty and golden. Salads & Sauces French Onion Soup Michelle Rice 4 T unsalted butter 6 cups slived yellow onions 1 teaspoon sugar 1 T dijon style mustard 3 T unbleached all purpose flour 1 1/2 cups dry white wine 2 T olive oil 4 cloves garlic. stirring occasionly. Top each bowl lavishly with the cheeses. stirring occasionlly. about 40 minutes. Preheat boiler. to taste To make the soup: heat the butter and oil in a large stock pot. and flame with a match . Pour in the cognac. Stews. Season to taste with salt and pepper. stiring frequently for 3 minutes.
Personal Notes: Here is a wonderful way to use Wellfleet lobsters you have caught in your traps. Melt the remaining 3 1/2 T butter in a heavy soup pot over medium heat. Strain stock through a fine sieve into large bowl and discard solids. covered in the refrigerator until needed. tarragon. for 1 minute. Do not let boil or it will curdle.Soups. bay leaves. Gradually whisk in the lobster stock slowly until thoroughly blended. Whisk egg yolks together in amother small bowl. Heat over low heat. When flames die out. Season to taste with salt and pepper.53 - . If you don't have lobster pots. whisking constantly. Melt 2 1/2 T butter over medium heat in a large skillet with sides at least 2" high. Pour in brandy and light with a long match. Add remaining minced shallots and saute for 2 minutes until softened. Add water and let stock simmer for 45 minutes to an hour. . Mix in wine and tomato paste. Stews. garlic.1 1/4 to 1 1/2 lbs each 1/2 cup brandy 3 cloves garlic. minced 2 whole bay leaves 2 1/2 cups dry white wine 5 cups water 2 cups whole milk sea salt and fresh ground pepper to taste 3 T cream sherry 6 T unsalted butter 1/2 cup + 3T shallots 2 tsp dried tarragon 1/2 tsp red pepper flakes 3 T tomato paste 3 1/2 T all-purpose flour 1 cup heavy cream 2 large egg yolks Remove meat lobsters and reserve the shells. you can use lobster from the local fish store. Serve and enjoy. Whisk in milk and heavy cream and cook over medium heat until hot. Add lobster meat and sherry. whisk until blended. stir in 1/2 cup minced shallots. Salads & Sauces Wellfleet Lobster Bisque William Rice 3 slightly undercooked lobsters . Add lobster shells (break if necessary) and toss until coated with butter. Add flour and cook. Whisk in 1/2 cup of hot soup and then return mixture to the pot. Dice the meat into 1/2 inch chunks and store. and red pepper flakes.
Main Courses: Beef, Pork and Lamb
CONVERSION OF PAN AND UTENSIL SIZES
UTENSIL Baking or cake pan Measure (Volume) 2L 2.5 L 3L 3.5 L 2L 1.2 L 750 mL 1L 2L 3L 2.5 L 3L 1L 1.5 L 2L 2.5 L 3L 4L 200 mL 40 mL 75 mL 100 mL 1L 2L 3L Measure (cm) 20 cm square 23 cm square 30x20x5 33x21x5 40x30 40x25x2 20x4 20x3 23x3 20x7 23x10 23x6 25x8 Measure (inches) 8-inch square 9-inch square 12x8x2 13x9x2 16x12 15x10x3/4 8x1-1/2 9x1-1/2 8x1-1/4 9x1-1/4 8x3 9x4 9x3 10x4 1 qt. 1-1/2 qt. 2 qt. 2-1/2 qt. 3 qt. 4 qt. 6 fl. oz. 1.5x1 2x1-1/4 3x1-1/2 1 qt. 2 qt. 3 qt.
Cookie sheet Jelly roll pan Loaf pan Round layer cake pan Pie pan Tube pan Springform pan Baking dish
Custard cup Muffin pans
4x2.5 5x3.5 7.5x3.5
salt Pour 2/3 mojo marinade over tenderloins and store in ziploc bag overnight. beef . veal) 2 eggs.Main Courses: Beef. slightly beaten 1/2 cup flavored bread crumbs 1/4 cup ketchup 1 link hot sausage (casing removed) 1 small onion. oregano 2 12 to 14 oz. Let cool. Pork and Lamb Herb's Meat Loaf Herb Wyer 2 lb.57 - . chopped 1/4 cup parmesan cheese Mix all together and place in the center of a casserole. Let sit 10 minutes before cutting. slice and place on the grill until warm on each side and slightly browned.) 6 T. Grill pork until done. pork tenderloins juice of 2 large limes 1/3 c. Mo Jo Marinated Pork Tenderloin Michelle Rice juice of 3 large oranges (1 1/2 c. olive oil 2 T.1/2 lb. meatloaf combination (1 lb. Save remaining juice to pour over cooked meat. chopped fresh parsley 1 tsp. Bake about 1 hour -350. Just before serving. pork 1/2 lb. .
turning occasionally. Combine next four ingredients. about 12 min. shake loose excess. leg of lamb.butter bunch scallions 1 tbl dijon mustard flour crushed garlic 1 c.58 - .Main Courses: Beef. chicken broth Cut pork tenderloin on angle . Brush sauce over while cooking. Grill like steak. butterflied 1 cup orange marmalade 1 cup dry red wine 2/3 cup chopped fresh mint leaves 4 tbl chives (can use dried only less) Sprinkle inner surface of lamb with salt & pepper.Dip in flour. Pork and Lamb Easy Pork Tenderloin Denise Wyer 1 1/2 lb. Remove from pan. pork tenderloin olive oil . on each side. . Saute crushed garlic and scallions. Add chicken broth and 1 tbl dijon mustard. Pour over meat. Serve with rice I Can't Believe It's Lamb Denise Wyer 1 6-8 lb. Meat should be served pink. Soak lamb in marinade for several hours. Sautein 1 tbl butter and 1 tbl olive oil. only coals should not be quite as hot. boned & Salt and pepper.
Preheat oven to 325. beef broth 1 med. . Place meat and marinade into a 13x9x2 baking dish and bake 35-45 minutes or until meat thermometer reaches 155. chopped 1/4 c.Main Courses: Beef. Bring to a boil and add worcestershire sauce and carrots. baby carrots l 14 oz. worcestershire sauce Brown hamburg and onion in fry pan. Simmer 25 . c. onion. Combine remaining ingredients in a blender or food processor. Serve over mashed potatoes Personal Notes: This recipe was served by my mother (Gram Helen) Buffet Pork Tenderloin Michelle Rice 2 pounds pork tenderloin 1/4 cup soy sauce 2 T sherry 2 tsp dry mustard 2 T fresh orange juice 1/4 cup sugar 1 1/2 tsp cinnamon 2 tsp ground ginger 2 tsp fresh lemon juice Place tenderloin in a zip-lock bag. turning occaisionally.30 min. Stir in flour until dissolved. Pork and Lamb Mince Denise Wyer l lb. lean hamburg 1 c. Pour over tenderloin and seal bag. Marinate in refrigerator 4 to 6 hours. flour 2 tbl.59 - . Add beef broth. Slice and serve.
conbine oil and next 5 ingredients and stir well. Stir into meat .about 25 min. longer. 2 tsp soy sauce. 2 tbl water. Add beef broth. Slice and serve Chinese Pepper Steak Denise Wyer 1 1/2 lb top round 1/2 cup chopped onion 2 lg green peppers 3/4 tbl salt 1 can beef broth 2 tbl water 1/2 stick butter 2 garlic buds. dried rosemary 1/4 black pepper 2 garlic clove. Blend: 1 tbl cornstarch. Premium pork tenderloin In a small bowl. Serve over rice . chopped 1/2 cup celery 1/8 tsp pepper 1 tbl cornstarch 2 tsp soy sauce Heat butter in skillet. Place tenderloin in a shallow dish and brush oil mixture on all sides. Cook a couple of min.Main Courses: Beef. Saute meat until browned. Cut meat in thin strips on an angle. or until a meat thermometer registers 145o.cook uncovered 5 min.2 Lbs. Turn once during cooking time. salt & pepper. Cook tenderloin on a covered grill over medium hot coals 15 to 20 min. Pork and Lamb Rosemary Grilled Pork Tenderloin Denise Wyer 3 tbl olive oil 1 tbl white wine vinegar 2 tsp. celery. chopped fresh rosemary or 1 1/2 tsp salt tsp.60 - . Add onion. Cook until tender . green pepper. Cover and refrigerate about 3 hours Prepare grill. minced 1 1/2 . garlic.
sugar & salt. overnight. butter dash salt 1/2 c. or until temp. Pork and Lamb Beef Tenderloin with Horseradish Whip Denise Wyer 1.2 1/2lb. water. water 1/2 tsp. horseradish. Before roasting meat. can artichokes. Chill. before serving. drained Marinate beef. Remove from heat. whipping cream lc. beaten 1 tbl. Cook over low heat 2 min. quartered. Roast uncovered. or until sauce is thickened. combine egg yolks. In a small saucepan. onion. sugar 1-14oz. Place meat on rack in shallow pan with artichokes. beef tenderloin 1 med. wine. reaches 135. Beat Cream unil soft peaks form and fold into horseradish mixture. drain and pat dry. Let stand 15 min. . butter.61 - . 2 Tbl prepared horseradish 1 tbl.Main Courses: Beef. 425o for 45 min. and onions in plastic bag. Marsala wine or dry sherry 2 egg yolks.
Mix in all remaining ingredients except beef broth.Main Courses: Beef. Slice stuffing and serve with roast. Pork and Lamb Apple and Pork Stuffing Michelle Rice 2 T vegetable oil 1/3 c. (about) canned beef broth Heat oil in skillet over medium heat.62 - . abaout 2 minutes. Transfer remaining stuffing to loaf pan. . chopped shallots 2 lbs. Preheat oven to 375. ground pork 4 oz dried apples chopped 1/3 c. Set aside enough stuffing to fill crown roast of pork cavity. Cover with foil. plain dry breadcrumbs 3 large eggs. Add celery and saute until tender. chopped celery 1 T minced garlic 1 c. about 3 minutes. saute until shallots are tender. Transfer mixture to large bowl. Add enough broth to moisten stuffing. beaten to blend 2 tsp crumbled dried sage 3/4 tsp ground black pepper 1 c. Invert stuffing in pan onto platter. Add shallots and garlic. chopped fresh parsley 2 tsp salt 1/4 tsp ground allspice 1 1/4 c. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155.
2 T rosemary in small bowl. Personal Notes: I served this for Christmas dinner our first year in Connecticut in the big house. Heat 2 large nonstick skillets over high heat. minced 2 1/2 T minced fresh rosemary Red and Yellow Pepper Relish (see recipe) 8 T olive oil 2 1/2 T minced fresh thyme 6 T dijon mustard Preheat oven to 375. Sprinkle with remaining thyme and rosemary. Serve with pepper relish. Roast until meat thermometer inserted into center of beef register 125 for medium rare. Cut beef into 1/2 inch thick lices. 2 T thyme. Add 1 beef piece to each.Main Courses: Beef. Pork and Lamb Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Pepper Relish Michelle Rice 2 2 1/4 to 2 3/4 lb pieces beef tenderloin (thick end). garlic. about 5 minutes. Transfer to platter. trimmed 6 garlic cloves. Coat to and sides of beef pieces with mustard.63 - . then with herb mixture. about 45 minutes. let stand 10 minutes. Sprinkle with salt and pepper. Place beef pieces in large roasting pan. . oil over each beef piece. Rub 1 T. Mix 6 T oil. brown on all sides.
celery. or longer until vegetables are tender. add bay leaf. or horseradish whip.1 tbl orange juice 1/4 tsp sugar . Bring to a boil.salt & pepper to taste Yield 3/4 cup. Remove corned beef to heated platter. Slice corned beef and arrange on platter with vegetables. Add halved carrots and the potatoes to the kettle. Lover heat.Main Courses: Beef. Add enough water to just cover. Add cabbage. keep warm. stuck with 4 whole cloves 1 stalk celery. Horseradish whip 1/2 cup plain yogurt (can be part mayonaise) . Simmer 2 to 2 1/2 hours or until fork-tender. parsley and apple cider. cook 15 min.) 6 peppercorns 1 carrot. continue cooking 15 min. halved crosswise 1 small cabbage. . sliced 1 cup apple cider or juice 6 new potatoes Wash corned beef under cold running water. Place in large kettle. peppercorns. Serve with Dijon mustard.3 tbl. prepared horseradish . sliced 2 sprigs parsley 6 carrots. sliced carrot.64 - . cut into 6 wedges 1 bay leaf 1 onion. cover. Pork and Lamb Corned Beef and Cabbage Denise Wyer 1 corned beef brisket . onions with cloves. skim surface.flat cut (about 4 lbs.
Main Courses: Beef. Set the meat on a rack inside a broiler pan or roasting pan. Brush the meat with oil and sprinkle with salt & pepper.to 4. sugar. . Set aside. combine the vinegar.65 - . Personal Notes: This recipe also works well on the grill. and dried mint. cut into slivers salt & pepper 1/2 cup sugar 2 tablespoons chopped fresh mint ( optional ) Using a sharp paring knife. Remove fro oven. stir in fresh minti using. In a saucepan.minutes. Bring to a boil.inch intervals to prevent curling. Turn heat to medium-low and simmer sauce for 5. Remove from heat. Transfer the lamb to the oven. Serve the lamb with roast potatoes.Broil steaks for 5 minutes on a side or until the meat is cooked but still pink in the center. Return the mint sauce to a simmer.Make 5 or 6 slits in the meat and insert the garlic slivers. and pour the sauce into a serving bowl. Pork and Lamb Leg of Lamb Steaks w/ mint sauce Tim Rice 4 sirloin-end leg of lamb steaks ( 1 inch thick ) Olive oil ( for brushing ) 1/4 cup distilled white vinegar 2 tablespoons dried mint 1 clove garlic. make tiny cuts along the curved edges of the steaks at 3.
Stir in vinegar. Prepare grill. sugar 1/4 cup currants 1/4 cup balsamic vinegar 1 1/2 tsp. thinly sliced 1/4 tsp. before slicing thinly. Serve slices on a bed of Red Onion Confit. (Keeps well in the refrigerator for several days. 15 to 20 min. and thyme. reduce heat and simmer 20 min. chopped fresh thyme or 1 tsp.66 - . To prepare the confit. 10 min. dried thyme Place pork in a baking dish and rub with salt and next 3 ingredients. fresh thyme 4 large red onions. Grill pork over medium-hot coals. freshly ground black pepper 1 tbl. or until onions turn deep golden brown. creme de cassis. Add onions. Bring to a boil. Add sugar and next 3 ingredients. ch. Let stand 5 to 10 min. heat olive oil in a nonreactive (not aluminum or iron) skillet over medium-low heat. or until thermometer registers 145o. Serve warm or at room temperature. or until softened but not browned. dried thyme 2 tbl olive oil RED ONION CONFIT 2 tbl olive oil 2 tbl.Main Courses: Beef. Cook stirring often. Cover and marinate at room temperature for 30 min. cooking 5 to 7 min. salt 1/2 tsp. or until nearly all the liquid is gone. salt 3/4 cup red wine 2 tbl. Premium pork tenderloin 2 tsp. . Pork and Lamb Pork Tenderloin and Red Onion Confit Denise Wyer 1 1/2 lbs. creme de cassis 1/2 tsp.
dry white wine 2 Spanish onions. bouillon cubes. sour cream. Place in roasting pan with bay leaves. on meat thermometer) Slice and serve immediately. fresh mushrooms. Roast. Rub pork roast with 1 tsp salt. Pork and Lamb Tenderloin of Pork Michelle Rice 1 8 lb. Remove from oven and drain off fat. flour 1 lb. Roast until juices run clear when piered with fork. Add wine and mix thoroughly. sour cream salt and pepper Preheat oven to 500. . It was featured in the RSVP section of Bon Appetite in the early 90s. Reduce heat to 350. peeled and sliced 2 c. melt butter until it sizzles. chives and remaining marjoram. Stir in flour and cook 2 minutes. Personal Notes: This is from the Blue Strawberry Restaurant somewhere in New Hampshire.Main Courses: Beef. uncovered. (137 F. about 2 1/2 to 3 hours. Add mushrooms. salt 1 tsp marjoram 6 shallots. 1/2 tsp pepper and 1/2 tsp marjoram. Pour sauce over meat. pork tenderloin roast 1/2 t sp pepper 2 bay leaves Sauce: 1/4 c. salt and pepper to taste. saurkraut and juice 3 to 4 bouillon cubes 1 T chives 1 tsp. sliced 1 c. cover and return to oven. Brown shallots lightly. thinly sliced 2 c. Blend well.67 - . butter 1/2 c. sauerkraut and juice. saucepan. For sauce: In 4 qrt. for 20 to 30 minutes. onions.
68 - . Simmer until sauce thickents slightly. Let stand 10 min. ground cinnamon 1 tsp salt 3/4 tsp. ground black pepper 1/2 tsp ground allspice 1/4 tsp. Ras el Hanout (see recipe) 3 tbl olive oil 1 onion. Heat 1 tbl oil in same pot over med. Saute until onion begins to soften about 3 min. stirring constantly. dried apricots. Add pears and saute until tender.-high heat. Roast until meat thermometer registers 145o ( about 30 min. stirring occasionally. each water 30 min. Rub mixture all over pork tenderloins. Pork and Lamb Pork Tenderloin with Pears and Dried Apricots Herb Wyer 1/4 cup (1/2 stick) unsalted butter 4 tsp. Add 2 tsp. about 4 min. Let stand at room temperature. Add broth and honey. Transfer pork to roasting pan. cored. Melt butter in heavy large pot over med. Cut pork crosswise into 1/2" thick slices. Transfer pears to plate. Spoon sauce and pears over pork. ground mace 1/4 tsp. soaked in warm 5 ripe pears. heat. chopped 1 1/2 cups canned beef broth 1/4 cup honey 2-1 lb. chopped cut into 6 wedges (about 2 cups) RAS EL HANOUT: 2 tsp. about 8 min. Remove from heat. Preheat oven to 425. crushed saffron threads. Add onions and apricots. .. drained. ras el hanout in small bowl to blend. oil and 2 tsp. pork tenderloins 9 oz. ras el hanout and stir 1 min. Return pears to pot.Main Courses: Beef. (Sauce can be made 2 hours ahead.) Mix remaining 2 tbl.) Transfer pork to cutting board. ground nutmeg 1 tsp ground ginger 1/2 tsp. Meanwhile. Divide pork among 6 plates. reheat sauce over medium heat. peeled.
For Gravy: Add 1 c. Rub spice mixture over pork. Dissolve cornstarch into applejack in small bowl. Carve roast between bones to separate chops.Main Courses: Beef. Serve with stuffing and gravy. Bring to boil. broth to baking sheet and scrape up browned bits from bottom of baking sheet. Roast pork 20 minutes. vegetable oil 1 tsp sugar 1/2 tsp crumbled dried sage Apple and Pork Stuffing (see recipe) 1 c. Carefully transfer roast atop tart pan bottom to platter. about 15 minutes longer. Reduce temperature to 325. about 3 minutes. Transfer to large rimmed baking sheet. Continue roasting until thermometer inserted into center of pork and stuffing registerss 155. Transfer gravy to sauceboat. My east coast siblings and 3 cousins joined us for a traveling show of the Romanoff family and then we . sage and pepper in small bowl. beef broth and apple cider. apple cider 2 T applejack brandy or brandy For Pork: Position pork on top of 9 or 10" diameter tart pan or spring form bottom. Pour juices into 2 cup glass measuring cup. Continue roasting until thermometer inserted into center of pork meat registers 150. Remove foil from bones. Fill pork cavity with enough stuffing to mound in center. thyme. Cover with plastic and refrigerate overnight. Combine salt. salt 1 tsp. whisk into broth mixture. Boil until gravy thickens slightly. Brush pork with oil. Season with salt and pepper. Cover tips of pork bones with foil. sugar.69 - . about 1 hour 50 minutes. crown roast of pork (12 ribs) 1 tsp. Personal Notes: I first served this for my parents 65th birthday dinner. cornstarch 2 T. Add remaining 1/2 c. freeze 15 minutes. Spoon fat off top of pan juices. dried thyme 1/2 tsp ground black pepper 1 1/2 c. Pork and Lamb Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy Michelle Rice 1 8 lb. Position rack in bottom third of oven and preheat to 450. canned beef broth 4 tsp.
the beautiful snow falling and the dessert made for a most magical night! . Pork and Lamb came home and had a wonderful feast.Main Courses: Beef. the company. The meal. I also served this for dinner Christmas night 2003.70 - .
Main Courses: Seafood. Poultry. Pasta and Casseroles .
EQUIVALENTS AND SUBSTITUTIONS 1 pound shelled walnuts 1 pound raisins 1 pound dates 1 tablespoon cornstarch 1 medium clove of garlic 1 cup honey 1 cup ketchup = = = = = = = 3 cups chopped walnuts 2-3/4 cups seedless raisins 2-1/2 cups pitted dates 2 tablespoons flour or 4 teaspoons tapioca 1/8 tsp. garlic powder 1 cup molasses or corn syrup 1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar 1 teaspoon dry mustard 1 small onion 1 cup tomato juice 1 cup self-rising flour = = = = 1 tablespoon prepared mustard 1 tablespoon dried onion 1/2 cup tomato sauce plus 1/2 cup water 1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt 1 egg 1 cup liquid honey 1 cup corn syrup 1 cup buttermilk 1 cup sour cream 1 cup tomato juice = = = = = = 1 teaspoon cornstarch 1-1/4 cups sugar plus 1/4 cup liquid 1 cup sugar plus 1/4 cup liquid 1 cup plain yogurt 1 cup plain yogurt 1/2 cup tomato paste plus 1/2 cup water .
flavored bread crumbs salt and pepper 1 1/2 c. Simmer. Add through eggs and mix. crushed red pepper 2 T. Poultry. cut into pieces 1 1/2 c. Serve over cooked spinach fettucine. garlic 2 tsp. Italian sausage. Stuff in turkey or bake in separate casserole dish Chicken with Peppers and Artichokes over Pasta Michelle Rice 3 lbs. hot 4 c. milk added gradually 1 lb. chicken. loose. . cut into pieces 2 T.73 - . floured and sauted 1/2 c. pepperocini. parsley Spinach fettucine Cook chicken in oil.Main Courses: Seafood. white wine 1/4 c. marintated artichoke hearts 1 c. Pasta and Casseroles Herb's Stuffing Herb Wyer 2 lbs. Gradually add milk to right consistency. olive oil 1 c. Mix all other ingredients and add to chicken. American sausage 1/2 (more or less) parmesan cheese 4 unbeaten eggs Brown sausage and pour off fat. roasted red pepper.
74 - . tomatoes. Poultry. add vermouth and Sambuca and simmer 1 minute. peeled and deveined Saute shallots in butter until clear.3 min. Pasta and Casseroles Herb's Sambuca Shrimp with Pasta Herb Wyer 1 tbl butter 1/4 cup white vermouth 1/2 cup heavy cream 1 tsp chopped fresh parsley 1/2 pount fresh pasta. nuts and spices for crumb topping. . Add heavy cream and reduce until slightly thickened. and shrimp. crushed 1/4 cup onion. Baked Scrod Denise Wyer 2 . Add parsley. Add melted butter and mix well. cook additional 3 minutes. melted butter 1 to 2 cups Pepperidge Farm stuffing. sprinkle crumbs liberally on top of fish. Bake 20 to 22 min. chopped 1 tbl parsley flakes pepper to taste Combine stuffing mix. Brown topping under broiler for 2 . Place scrod on broiler pan. cooked 1/4 cup shallots. minced 1/4 tsp Old Bay seasoning 1/3 c. Melt 3 tbl butter and pour over top when cooked.Main Courses: Seafood. Sprinkle with paprika if desired.2 1/2 fresh scrod 1/3 cup chopped nuts 1 clove garlic. chopped 2 tbl Sambuca 1 cup chopped fresh plum tomatoes 1/2 pound shrimp. Pour over cooked pasta.
Serve with lemon wedges. Broil until cooked through. Grilled Pacific Northwest Salmon William Rice 8 tbsp butter 1/3 cup brown sugar 1 tsp liquid smoke 2 lbs Salmon fillet 1/3 cup honey 2 tbsp lemon juice 3/4 tsp crushed red pepper Combine 1st 6 ingredients in saucepan. Pasta and Casseroles Broiled Cape Scallops Denise Wyer 3 lbs.75 - . Cook over low heat and cool. Grill 5-7 minutes per side Personal Notes: This maninade really brings out the flavors of salmon. Mix bread crumbs and seasonings.Main Courses: Seafood. Mix well until scallops are coated. Cape scallops Juice of l lemon 1 tbl finely chopped parsley Paprika 1/2 lb butter 1 cup bread crumbs 1/4 tsp thyme salt & pepper to taste Dry scallops with towel. Poultry. about 10 min. Melt the butter in heavy casserole. . Do not overcook. Add lemon juice and scallops. Spread crumbs on top. Marinade Salmon overnight in mixure.
Pasta and Casseroles Grilled Salmon with Honey Mustard Glaze Denise Wyer 1 pound salmon fillets. to taste In a small bowl.Main Courses: Seafood. Split shrimp. to taste 1 pinch black pepper. Stuff. warm 3 tsp. water and soy sauce. Turn the fish over carefully only once to mark the surface. brushed with 4 tbl honey oil 4 pinches Dry Coleman's Mustard 4 tbl water. or until puffy. Pour white sherry over and place under the broiler until browned. Bake at 375 for about 15 min.76 - . Poultry. Remove the vein. Personal Notes: Plan on about 4 or 5 per person (6 if Bill is attending) . Grill each side for 2-3 min. soy sauce 1 pinch salt. Salt & pepper to taste. being careful not to cut through the shell. combine honey. mustard. Brush salmon fillet lightly with oil. Brush flesh side of fish with glaze before removing from grill.cook to desired texture. Mohawk Restaurant Stuffed Shrimp Denise Wyer 1 pound butter 3/4 cup parmesan cheese 3 cups white bread crumbs Jumbo shrimp Melt butter and add bread crumbs and cheese.
if desired. sliced mushrooms Mix together and bake 350 about 1 hour Personal Notes: This is really Marge Donovan's recipe. onion. Mix with dry stuffing. chopped 3 celery stalks. Pasta and Casseroles Turkey stuffing ala Denise Denise Wyer 1/2 large size bag Pepperidge Farm 1/2 large size bag Arnold stuffing stuffing mix. Saute sausage. mayonnaise 2 pkgs.hot 1/2 lb mushrooms. Remove giblets and save liquid. cubed 1 large onion. plus dinner. What a treat. Stuff turkey or chicken just before baking Chicken Wild Rice Casserole Michelle Rice 4 c. Add giblets. Add enough liquid just to moisten the dry ingredients. When I make it for my family I usually don't add the .77 - . chopped 2 apples. cubed cooked chicken 4 green onions 1 jar pimento. cooked 1 can sliced water chestnuts 1 can cream of mushroom soup 1 c. mushrooms. sliced 1/2 c. Uncle Ben Long Grain and Wild Rice. chopped 3/4 lb american sausage 3/4 lb american sausage .Main Courses: Seafood. chopped poultry seasoning to taste sweet basit to taste Simmer turkey or chicken giblets in pot for several hours. celery. Poultry. She made this for us when Keegan was born and she came and gave me a day of cleaning and laundry. Add apples and seasoning.
Place the cod on the aluminum foil and spoon the repaining mixture over the fillets. . tomatoes. mustard. with the edges rolled up. pass the cheese. or until fish flakes easily. about 5 minutes. sugar 1/4 tsp. can tomatoes. Add olive oil and onions and saute until onions are wilted. salt. Stir in garlic. 3. grease in skillet. lemon juice. Cod with Red Onion and Dill Denise Wyer 1 lb. 2. mayonaise. dill. minced 2 tsp. chopped with liquid 1 T. spread some of the onion mixture. Dijon mustard 1 tbl fresh lemon juice salt & pepper to taste 1/4 cup mayonnaise 1/3 cup finely chopped red onion 2 tbl chopped fresh dill In a small bowl. coarsely chopped 3 large garlic cloves. 5. crushed red pepper flakes 1 1/2 lbs. Cook in a covered grill (or a hot oven) for approximately 10 min. pasta 1. 4. stir together the onion. saving 1 T. and 1 16 oz. 6. Fry bacon until crisp. tarragon and pepper. thickly sliced bacon 2 1/2 large onions. tarragon or 2 tsp. Pasta and Casseroles chestnuts or pimentos.Main Courses: Seafood. Drain. olive oil 1 28 oz. and salt and pepper to taste. Crumble bacon and add along with parsley. Serve over pasta. salt or to taste 1/4 c. On a piece of aluminum foil. Pasta with Hot Tomato and Bacon Sauce Michelle Rice 1/2 lb. cod fillets 2 tsp.78 - . parsley. Poultry. minced grated parmesan 3 T. Simmer 30 minutes to reduce liquid.
meat mixture and then cheese.79 - . Pasta and Casseroles Fresh Tomato Sauce with Pasta Michelle Rice 4 T. Do not brown Skin and chop tomatoes Mix all ingredients in non-aluminum bowl Let stand 6 hours Serve over hot linguine Sprinkle with parmesan Personal Notes: This recipe came from Terri Dehm who made dinner for us the day we moved into Cedar Glen. balsamic vinegar linguine Saute garlic in 1 T. mozzarella cheese. Bake at 350 for 30 minutes. minced garlic 3 T. It was wonderful and it was so nice to be fed after a long hard day's work. olive oil. Add through salt. salt 8 oz. Layer in 9 x 13 pan starting with noodles. . Poultry. pepper 12 oz. add onion and cook until soft. grated 3/4 c. tomato paste 2 bay leaves 1 tsp. lasagna noodles.Main Courses: Seafood. chopped onion 12 oz. fresh ripe tomatoes 1/2 c. Mickie's Lasagna Michelle Rice 1 1/2 lb. cooked Brown hamburger. hamburger 12 oz. water 1/2 tsp. chopped basil parmesan 2 T. In separate bowl mix cheeses. cottage cheese 8 oz. olive oil 3 lbs.
Main Courses: Seafood.40 min. frozen broccoli spears. Arrange broccoli and chicken in layers in greased casserole. Sprinkle cheese and almonds on top. mushrooms and curry powder. Can add noodles and can be frozen . Cut into bite sized pieces. Bake 350o for 30 . Chicken and Broccoli Casserole Denise Wyer 3-4 chicken breasts 1 cup cream of chicken soup 1 cup mayonaise 1/2 tsp. Skin chicken and cook in foil 400o oven for 45 min. lemon juice. Cut broccoli spears into bite sized pieces. curry powder 1/2 cup shredded cheddar cheese 2 pkgs.80 - . lemon juice 1/2 lb mushrooms . Poultry. cooked 1 cup cream of celery soup 1 tsp. sliced and sauted in butter 1/2 cup blanched sliced almonds. (Do not dilute soups) Pour mixture over chicken and broccoli. Pasta and Casseroles Personal Notes: The lasagna I grew up with. mayonaise. Combine soups. You can use the no-cook noodles.
Cover each chip with cheese. All too often nachos are all chip and nothing else. 2) Spread chips in single layer on cookie sheet. not just a chip! . Personal Notes: This is one of my favorite dishes to make. 3) Mix cheeses together. Add spices to taste. 4) Bake at 350 until cheese is melted. Add piece of chicken to each chip. Serve with sour cream and salsa.Main Courses: Seafood.81 - . Poultry. Here each chip is allowed to become a nacho. Pasta and Casseroles Bill's Famous Dinner Nachos William Rice Berber or Jerk Spices 1 oz Tequila 1 lb Boneless checken breast 1 lb Sharp cheder cheese (grated) 1/2 lb Pepper jack cheese (grated) 1 bag corn chips 1) Dice and saute chicken in tequila.
Poultry.boned & split 1/4 cup lemon juice 2 tsp celery salt 2 garlic cloves 1/2 tsp pepper butter 2 cups sour cream. celery salt. This can be made the day before and baked for 40 min. 350o. worcestershire sauce.82 - . garlic salt & pepper. lemon juice. 4 tsp worcestershire sauce 2 tsp paprika 2 tsp salt bread crumbs Marinate chicken overnight in sour cream. Pasta and Casseroles Chicken Supreme Denise Wyer 6 chicken breasts . Line a cookie sheet with foil and put chicken on. Lift chicken out of marinade and dip into bread crumbs. Pour remaining butter and bake 15 min. Then pour remaining sauce and bake 20 min. .Main Courses: Seafood. Pour 1/4 cup butter over chicken and bake uncovered 45 min. paprika.
83 - . deveined 1 tbl chopped fresh chives 2 tbl white wine vinegar 1/2 cup chilled butter. Pasta and Casseroles Sauteed Shrimp with Lemon-Garlic Butter Denise Wyer 1/2 cup dry white wine 8 garlic cloves. Season with salt & pepper. Transfer shrimp to plates.Main Courses: Seafood. Reduce heat to low. about 4 minutes. about 3 min. vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup. peeled. Sprinkle with lemon juice and chives and serve . minced 2 tbl fresh lemon juice 1 1/2 pounds uncooked large shrimp. Heat oil in large nonstick skillet over high heat. Remove from heat. allowing butter to melt before adding more. Sprinkle shrimp with salt & pepper and saute until shrimp are opaque in center. Stir in lemon juice. 1 piece at a time. Poultry. cut into 1/2-inch pieces 2 tbl olive oil 2 tbl grated lemon peel Boil wine. Drizzle lemon-garlic butter over. Cover and keep warm. Whisk in butter.
saute shrimp in butter and Italian seasoning until pink. . and clam juice. oregano. saute until transparent. medium green shrimp. crumbled 1 tsp. chopped 1/2 cup dry white wine 4 small ripe tomatoes 1 tsp. Remove from heat. Heat oil in large skillet over medium heat. lemon juice 1 medium onion. Season with salt and pepper. Poultry.Main Courses: Seafood. toss cooked linguini with tomato mixure and feta. Add garlic. Italian seasoning (basil. Add onion. feta.84 - . linguini Pour 1 tsp lemon juice over shrimp. butter 6 oz. Add shrimp to tomato mixture. peeled and deveined 2 Tbl EVOO 1 clove minced garlic 1/2 cup clam juice 1 Tbl. parsley) 1 lb. In large bowl. Add tomatoes and simmer 5 minutes. In another pan. Simmer uncovered 10 minutes. Pasta and Casseroles Hannah's Shrimp and Feta over Linguini Catherine Gallo 1 lb. wine. Cook linguini.
Spread cottage cheese over spaghetti. Cover with beef mixture. . Personal Notes: This is one of the dishes I made as a kid. garlic salt 1/2 c. cooked 1/3 c.Main Courses: Seafood. Pasta and Casseroles Spagehtti Pie Michelle Rice 1 7 oz. butter 2 eggs beaten 1 lb. oregano 1 c. cottage cheese 2 T. sugar 1/2 t. Bake at 350 for 20 minutes. Drain off fat. oregano and garlic salt. parmesan cheese 1/2 chopped oniion 6 oz. uncovered.85 - . grated mozzarella Drain spaghetti while hot. stir in butter. pkg. can tomatoes 1 T. Heat throughly. paste. ground beef 16 oz. Poultry. Stir in tomatoes. can tomoto paste 1 1/2 t. sugar. Sprinkle with mozzarella and bake 5 minutes more. parmesan and eggs Shape to form crust in buttered 10" pie plate Brown ground beef with onion. spaghetti.
minced 1/2 cup fat-free. Garnish with basil sprigs. minced peeled fresh ginger 2 cups (2-inch) sliced asparagus (about 1/2lb. cover and cook 1 minute. Heat olive oil in a large nonstick skillet over medium-high heat. and stir-fry 4 minutes. olive oil 2 garlic cloves. Add scallops. Scallops cook very fast! Add minced ginger and garlic. Poultry. chopped fresh basil 2 cups hot cooked long grain rice 1 Tbl. Do not overcook. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree). Pasta and Casseroles Thai Scallops with Asparagus Catherine Gallo 1 1/2 pounds sea scallops 1 1/2 Tbl. Remove from pan.86 - .) 1 Tbl fresh lemon juice 1 tsp. .Main Courses: Seafood. low-sodium soy sauce 2 Tbl. chile puree with garlic sauce 1/2 tsp grated lemon rind Basil sprigs Combine the scallops and cornstarch. Return scallops to pan. Remove from heat. and stir-fry 10 seconds. and stir in chopped basil and grated lemon rind. uncovered for 2 minutes. less sodium soy sauce 1 Tbl. Serve with rice. cornstarch 1 1/2 tsp. and cook.
Whisk until smooth. tarragon. fresh tarragon (1 tsp. Boil 10 minutes until like a gravy. Spoon off fat. Turkey: Put 2 cups chicken broth into pan. Melt butter in heavy saucepan over medium heat. Saute 3 minutes until mushrooms soften. Add mushrooms and rosemary. glass measuring cup. shitake mushrooms. Pasta and Casseroles Shitake Gravy for Turkey Catherine Gallo 1/2 cup flour 3 Tbl butter 1/2 cup dry sherry 12 oz. After turkey has cooked a while. fresh thyme (1 tsp. Add to saucepan with mushrooms. Stir frequently. 4 cups low-salt chicken broth dried) 1/3 cup whipping cream 2 tsp.87 - .Main Courses: Seafood. thyme. A bit more gourmet. Mix in cream. but well worth the extra work! . dried) Mix flour and sherry in bowl until paste. stemmed and sliced 1 Tbl & 1 tsp. dried) 2 tsp. add 2 more cups chicken broth. Poultry. Cook turkey 325* (15 min a pound). Bring to boil. Add enough chicken broth to measure 5 cups. fresh rosemary (2 tsp. Add flour paste. Put pan juices in large. Personal Notes: This is the "other" Thanksgiving gravy. Can be made 3 hours ahead and kept at room temp.
Please enjoy responsibly! TR . peppers. Stir Well.. red pepper and dry basil and stir well.never ever Ragu!!) 2 can tomato sauce 1 can crushed tomatoes 1 small bunch fresh basil – chopped Brown ground beef and sausage in large skillet and drain excess fat – set aside Sauté onions. Personal Notes: It took me many years to perfect this recipe. Pasta and Casseroles Tim's Special Pasta Sauce Tim Rice 2 large white onions .cut into approx.Main Courses: Seafood. Poultry. 1 ½ inch pieces approx. Add bay leaves and fresh basil. Cook on low for three to five hours stirring often. Add salt. Add the store bought sauce and immediately discard jars so that nobody sees your secret ingredient. Fold in the cooked beef and sausage. 1 ½ inch pieces 1 garlic clove – peeled and chopped 2 cups button mushrooms – cut in half 1 pound ground beef 1 pound ground sausage ½ cup olive oil 2 tablespoons pepper 1 tablespoon salt 1 tablespoon crushed red pepper 3 bay leaves 1 tablespoon dry basil leaves 2 jars store bought pre-made sauce 1 can tomato paste (I recommend Paul Newman’s but any pre made sauce will do…with the exception of Ragu. Add crushed tomatoes.. mushrooms and garlic in olive oil in large pot until tender.88 - . tomato paste and tomato sauce.cut into 2 large green peppers . pepper.
Beat in remaining ingredients. soy sauce 1/4 c. dijon mustard lemon or lime wedges and chopped parsley for garnish Avocado Butter: 1/2 c. parsley and top with avocado butter. butter softened 5 T fresh lemon or lime juice 2 cloves garlic.Main Courses: Seafood. or overnight. lemon juice (about 2 lemons) 2 tsp. brushing fish often with marinade. grated lemon zest 1 clove garlic. Grill fish 5 to 6 minutes each side. (Good with any barbequed fish). vegetable oil 8 6oz. Refriderate until ready to serve. crushed 1/2 c. Serve fish garnished with lemon or lime wedges. Let fish marinade covered in refridgerator for at least and hour. minced 1/3 c. (Ten minutes cooking time for each inch of thickness of fish) Avocado Butter: Whip the butter in a small bowl until soft and creamy. Pasta and Casseroles Lemon-Soy Swordfish Steaks with Avocado Butter Michelle Rice Marinade: 1 tsp. Poultry. ripe mashed avocado 2 T chopped fresh parsley Whisk together all the marinade ingredients. swordfish steaks 1/2 c. Place fish in a shallow glass dish and pour on the fish. Personal Notes: We served this at my mother's surprise 50th birthday dinner .89 - .
crawdads and shrimp. broth. Cover and simmer for 8 minutes. Pasta and Casseroles Jambalaya William Rice 1 oz minced prosciutto or Canadian 2 cups cubed boiled country ham bacon 1 pound spicy smoked sausage cut 1 cup coarselt chopped onion into 1/2" pieces 1 cup cubed green pepper 1 tablespoon slivered garlic 3 cups peeled. green pepper and garlic. Add the tomato. onion. Poultry. Add the scallops. Personal Notes: Jambalaya is a traditional favorite food to eat while watching the New England Patriots win the Super . saute the prosciutto over medium heat until it just begins to get crisp around the edges. Preheat oven to 350 Stir in the rice and cover and simmer for 15 minutes. Tabasco and pepper. Increase heat to medium high and saute for 5 minutes until the meat begins to brown. tomato juice. stirring once or twice. thyme..Main Courses: Seafood. Cover the skillet and place it in the oven for 30 minutes. Add the ham. bay leaf. seeded and chopped 1 cup chicken broth fresh plum tomatoes 1 cup tomato juice 3/4 teaspoon dried thyme 1 bay leaf 1/2 teaspoon Tabasco 1/2 teaspoon freashly ground 1 cup white rice pepper 1 pound sea scallops or large bay 1 1/2 pound shelled and deveined scallops jumbo shrimp 1/2 pound crawdads 1/2 cup finely chopped fresh Italian parsley In a very large oven proof skillet. Transfer the Jambalaya to a serving platter and dig in. sausage.90 - .
91 - . Poultry. .Main Courses: Seafood. Pasta and Casseroles Bowl. A hot and spice meal that makes great left overs if your lucky.
season. turning constantly. Remove the pan from the heat and carefully stir in the stock and reserved porcini liquid. It's best when served with crusty bread and a bold red wine. oyster. peeled and crushed 1 heaping Tbl.Main Courses: Seafood. and sprinkle with parmesan cheese. leaves torn in strips 1 pound mixed fresh mushrooms (button. Cook. for 10 minutes. melt the remaining butter in a heavy saucepan and mix in the flour. then set aside. then add the tomato paste and cook for another 30 seconds. Reserve 1/2 cup (or more) of liquid. Toss with hot pasta. and let soak for 30 minutes. Poultry. Personal Notes: This dish is heavenly. stirring. chopped 1 tsp tomato paste Salt and pepper 1/2 cup meat stock freshly grated parmesan cheese Put dried porcini in a bowl. I think penne pasta works best. Stir in the drained porcini and saute for 5 minutes. chopped 1 Tbl fresh parsley. portobello) roughly chopped except oyster. Season. It has a very woody flavor. cover with hot water. . Pour over the mushrooms and mix together well. lower heat and cook another 5 minutes. Stir in the mustard. taking care to leave and grit from the mushrooms at the bottom of bowl. heat wine and simmer for 4 minutes. Add the wine. In small saucepan. 1 Tbl flour 1 tsp Dijon mustard 2 pounds penne pasta 2/3 cup dry white wine 1 onion. fresh basil. Melt half the butter in a heavy-based pan and gently cook the onion until soft but not browned. Meanwhile. but you could also use tagliatelle.92 - . Drain. Pasta and Casseroles Mushroom Sauce with Dried Porcini Catherine Gallo 1 ounce dried porcini 1/2 cup butter 1 garlic clove. Add the garlic and herbs and cook for 1 minute.
Vegetables and Vegetarian Dishes .
young with skins on Beets. Use No. chopped Cauliflower. 1-1/2 tsp. French Bean. Salt 1/2 tsp. sweet Scalloped potatoes Pumpkin. 2 tbsp. 1-1/2 inch pieces Corn.SAUCES WHITE SAUCE No. milk Thickening 1 tbsp. depending on size Boiled 10-15 20-30 40 20-40 15-35 30 60-120 5-10 20-30 20-30 10-20 20-30 8-10 20-30 60-90 20-30 5-10 8-10 30 15-40 25-40 25-40 5-15 20-30 20-40 40 30 5-15 25-40 Steamed Baked 45-60 60 60 60 60-120 70-90 25 40 90 45 15 15 40 60 60 5-15 30 60 40 45 50 20 45 60 60-75 30 45-60 45-60 60-90 60 15-20 . flowerets Carrots. String Beets. whole Marrow Onions Parsnips Peas. depending on size Potatoes. green. milk 1 c. depending on size Turnips. stems Brussel Sprouts Cabbage.1 thin No. Use No. old Broccoli.3 No. Lima Bean. milk 1 c.MINUTES VEGETABLE Asparagus Tips Asparagus. 1 tsp. flour 3 tbsp. cut across Chard Celery. stem down Cauliflower. green Peppers Potatoes. VEGETABLE TIMETABLE .3 sauce for soufflés. 1 tsp. tender Corn on the cob Eggplant. flour Fat 1 tbsp. 2-1/2 tbsp. Use No. flour 2 tbsp. 1-1/2 tbsp.2 medium No. tied in bundles Artichokes. in cubes Tomatoes. flour 4 tbsp. milk 1 c.4 thick Liquid 1 c.2 sauce for creamed or scalloped dishes or gravy.1 sauce for cream soups.4 sauce for croquettes. Use No. flowerets Broccoli.
55 min. Bake in preheated 350o oven for 30 min. onion. Squeeze out the moisture. then eggs.95 - . chopped Thaw and drain the spinach and broccoli. Beat in the butter. . Spinach Broccoli Souffle Denise Wyer 2 pkgs frozen chopped spinach 2 tbl butter 1/2 cup corn flakes 1 cup water chestnuts 2 cans cream of mushroom soup 1 pkg frozen chopped broccoli 2 eggs 1 cup onion rings 1 onion. and eggs and combine with the other ingredients. Saute onions in butter. about 20 min. boil covered until tender. sugar & pepper.Vegetables and Vegetarian Dishes Kay Donovan's Baked Beans Denise Wyer l Large can pea beans 2 tbl chili sauce or ketchup 1 large onion. Bake at 325 for 45 . Beat the eggs until foamy. yellow turnip. Turnip Puff Denise Wyer 2-1 lb. add the salt. slightly beaten 1/8 tsp pepper Cover the rutabaga with 1" of boiling water. salt 2 tbl butter 1 egg. Mix soup. chopped 1 tsp. dry hot mustard Bake in "bean pot" for about 1 hour at 300. Turn into a buttered 1 qt casserole. cut in 1" cubes 1 tsp. Drain well and mash. saving a few onion rings for the top.
Melt butter in small saucepan. Stir together. onion and celery in small amount of water until fork tender but still firm. and mayonnaise to soup. Easy Summer Squash Casserole Denise Wyer 3 medium summer squash. sharp american cheese (shredded) 1/4 cup mayonnaise 1/4 cup bread crumbs 1 can condensed cream of mushroom soup 1/4 cup milk 1 beaten egg 1 tbl melted butter Cook broccoli according to directions. beaten egg. In medium saucepan. omitting salt. add water and stuffing mix. carrot and Swiss cheese. Drain and add soup. cut in chunks 1 stalk celery with leaves. Mix. Gradually add milk. Place in a 10X6 baking dish. Drain thoroughly.Vegetables and Vegetarian Dishes Broccoli Puff Denise Wyer 1 10 oz. Pour over broccoli in baking dish. soup and shredded cheese. broccoli spears 2 oz.96 - . pkg. Bake at 350 for 45 min. Do not cover casserole. Combine bread crumbs and butter. Mix well and put into a greased casserole dish. or until topping is brown and casserole is bubbly. sliced 1 can cream of celery soup 1 cup grated Swiss cheese 1/2 cup water Preheat oven to 350. chopped or sliced 1 cup shredded carrot 1 cup stuffing mix 1 tbl butter 1 small onion. . Bake for 30 min. stirring until well blended. Sprinkle evenly over soup mix. cook squash.
butter 4 c.97 - . Reduce heat to medium-low. cover and chill. stirring occasionally. about 1 hour. Cover and cook until cabbage is tender. canned beef broth 6 T balsamic vinegar 6 T golden brown sugar Melt butter in heavy large pot over medium-high heat. Cool slightly. Add remaining ingredients except fennel fronds. Garnish with reserved fennel fronds and serve.Vegetables and Vegetarian Dishes Sweet and Sour Red Cabbage and Fennel Michelle Rice 2 T. cored. thinly sliced. Season with salt and pepper. Can be made 1 day ahead. thinly sliced fronds reserved 1/2 c. cored. Transfer to bowl. Bring mixture to boil. head red cabbage. . Add onions and saute until golden. fennel bulb. thinly sliced onions 1 2 1/2 lb. Rewarm over medium-low heat. 1 lb. about 10 minutes.
Cover and refrigerate overnight. mustard and garlic.Vegetables and Vegetarian Dishes Zucchini Casserole Catherine Gallo 1 stick butter 1 pkg. Season with salt and pepper. . Add onion. Combine all other ingredients with zuc/onion. about 5 minutes. Bake at 350* for about 40-45 minutes Personal Notes: In addition to zucchini bread. chopped 2 T olive oil 1 red bell pepper. Sprinkle remaining stuffing on top. Make a day ahead. coarsely chopped 1 T dijon mustard 1/3 c. stove top stuffing 6 cups zucchini. Saute zucchini and onion for about 10 minutes. Remove from heat. peeled and cubed 1 cup sour cream 1 cup shredded carrots (optional) 1 can cream of mushroom soup 1 small onion Melt butter and mix with stuffing. Chill. and shakes. about 3 minutes Add olives. Bring to room temperature before serving. Pour over stuffing. saute until golden. Red and Yellow Pepper Relish Michelle Rice 2 T butter 1 large onion. saute until just tender.98 - . this is a great recipe when your garden is overrun with zucchini. Add peppers. Stir 1 minute. thinly sliced 1 yellow pepper. pancakes. coarsely chopped 1 large garlic clove. Transfer relish to bowl. Personal Notes: Good with any roasted meat or as a topper for cristini. Layer bottom of 13X9 pan with half stuffing mixture. Can be made 2 days ahead. coarsely chopped pitted Kalamata olives Melt butter with oil in heavy skillet over medium-high heat. Cool.
Melt remaining 3 tbl butter in same skillet. stemmed. Transfer mushrooms to medium bowl. Cover and simmer until liquid evaporates and green beans are crisp-tender.99 - . Add shittake mushrooms and saute until tender. minced 2 lbs. Personal Notes: Bon Appetit . trimmed 2/3 cup canned low-salt chicken broth Melt 3 tbl butter in large non-stick skillet over medium-high heat. about 10 min. Add green beans and toss to coat with butter.Vegetables and Vegetarian Dishes Green Beans with Shittake Mushrooms Denise Wyer 6 tbl (3/4 stick) butter 8 ounces fresh shittake mushrooms. Season with salt and pepper to taste. chopped 2 garlic cloves. Pour broth over green bean mixture. about 5 min. Stir in shittake mushrooms. about 2 minutes. slender green beans. caps sliced 2 shallots. Add hallots and garlic and saute until tender.
Set aside. butter. about 50 minutes. butter 1 c. Reduce heat to low and cook until all the water4 is absorbed. almond and parsley in large mixing bowl. butter in top of a double boiler over simmering water. boiling 1 c.100 - .Vegetables and Vegetarian Dishes Nutted Wild Rice Michelle Rice 1 c. 2 T. slivered almonds salt and fresh ground pepper to taste 1/2 dry sherry 4 2/3 c. Cook covered for 1 hour. brown rice. brown rice 1/2 c. Reduce heat and simmer 5 minutes. golden raisins 1 c. Place wild rice and 2 cups boiling stock. Heat to boiling. Saute the almonds in remaining butter until lightly toasted. . chopped parsley Heat the raisins and sherry in a small saucepan to boiling. stock and 2T. Cook the brown rice with remaining 2 2/3 c. raisins with sherry. wild rice 6 T. chicken stock. Combine wild rice. Servie immediately. Season with salt and pepper.
mashed potatoes Cut small cabbage into quarters and remove core. Add onion and saute until soft but not brown. Stir in mashed potatoes and cooked cabbage and beat until mixture is fluffy. Place in saucepan along with reserved ham stock. Drain well. covered tightly.) .101 - . 20 min. leek or green onions 2 cups cooked. button. Chop cabbage. Personal Notes: If desired. Transfer mixture to large. Melt butter in skillet. coin and thimble in colcannon before serving.Vegetables and Vegetarian Dishes Colcannon Denise Wyer 1 small cabbage 1/4 cup butter 1/2 cup milk 2 to 3 cups reserved ham stock 1/2 cup minced onion. wide serving bowl. Cook. follow old tradition and hide a ring. (Be sure to sterilize trinkets in boiling water first and warn guests about their presence. Add milk and warm until heated through.
Cover tightly with foil. Can be prepared 1 day ahead.102 - . Add 1 cup broth. Meanwhile. (or more) canned low-salt seeded. Rewarm over low heat. Stir over low heat until heated through. rutabagas. about 20 minutes. . butternut squash. Bake until squash is very tender. butter inch pieces Preheat oven to 400. adding more broth if necessary. Cover and chill. about 5 minutes. peeled. Process until mixture in smooth. cook rutabagas in large pot of boiling salted water until tender. Transfer squash to processor. about 45 minutes. peeled. Add to squash in processor. Season with salt and pepper. cut into 1 inch pieces chicken broth 3 lbs. cut into 1 1/4 c. Drain.Vegetables and Vegetarian Dishes Butternut Squash and Rutabaga Puree Michelle Rice 4 1/2 lbs. Drain squash. 1 c. Sprinkle with salt and pepper. Arrange butternut squash in single layer in 13 x 9 glass baking dish. Add butter. Transfer squash and rutabaga puree to heavy large saucepan. Transfer to bowl and serve. Cool.
about 5 min. cover and simmer until sprouts are almost tender. Using wooden spoon . Stir in marjoram. heat. about 2 min. Add nuts and stir until golden. then cream. about 4 min. Uncover and simmer until broth evaporates. stir 1 min. thawed. saute until tender. Stir over medium heat to rewarm. halved Melt 1 tbl butter in heavy skillet over medium heat.Vegetables and Vegetarian Dishes Brussels Sprouts with Marjoram and Pine Nuts Denise Wyer 3 tbl butter 1/2 cup pine nuts 1 cup canned low-salt chicken broth 2 shallots. Add broth. about 7 min. Melt 2 tbl butter in center of same skillet. Add sprouts. stirring frequently. Melt 1 tbl butter in same skillet over med. Cover and chill. Sprinkle with remaining pine nuts. (Can be made 4 hours ahead.103 - . Transfer nuts to small bowl. .) Just before serving mix in half of pine nuts. push sprouts to sides of skillet. minced 1 tbl chopped fresh marjoram 1/3 cup whipping cream 1 1/2 pounds fresh brussels sprouts halved or 1 1/2 lb frozen brussels sprouts. Add shallots. Season with salt and pepper. about 3 min.
Vegetables and Vegetarian Dishes
Gratin of Yukon Gold Potatoes, Bacon and Arugula
12 oz. bacon slices, chopped 1 1/2 c. whole milk 1 1/2 tsp salt 8 oz arugula, trimmed, coarsely chopped 2 1/2 c. whipping cream 3 1/2 lbs. Yukon Gold potatoes, peeled, thinly sliced into rounds 1 tsp freshly gound black pepper 2 c. grated Gruyere cheese
Position rack in center of oven and preheat to 375. Butter 13 x 9 baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Top potatoes with half or arugula. Topwith 1/3 of cheese and 1/3 of bacon. Pour 1 c. cream mixture over. Repeat layering. Top with remaining potatoes. Sprinlke with 1/2 tsp salt, 1/2 tsp. pepper, remaining cheese and bacon. Pour remaining cream mixture over. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375 oven for about 30 minutes.
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Vegetables and Vegetarian Dishes
8 cups thinly sliced red cabbage (about 2 lbs.) 1 bay leaf 4 dried allspice berries 2 tbl olive oil 1 cup dry red wine 2 tbl. sugar 1 large onion, sliced thin (about 3 cups) 1/4 tsp dried thyme, crumbled 2 garlic cloves, crushed 1 Granny Smith apple, peeled and grated coarse 1/4 cup red-wine vinegar plus additional to taste 1/3 cup dried currants
In a kettle of boiling salted water blanch the cabbage for 2 min. and drain it. In the kettle, cleaned, cook the onion, bay leaf, thyme, allspice, garlic and salt and pepper in the oil over moderately low heat, stirring until the onion is softened. Add the cabbage, apple, wine, 1/4 cup of the vinegar, sugar and 3/4 cup water. Bring the liquid to a boil. Simmer the mixture, covered, stirring occasionally for 30 to 35 min, or until the cabbage is tender. Discard the berries and add the currants. Simmer the mixture, uncovered, stirring occasionally for 10 to 15 min. or until most of the liquid has evaporated. Discard the bay leaf and garlic and season the confit with salt & pepper and additional vinegar. The confit may be made 2 days in advance, kept covered and chilled and reheated just before serving. Personal Notes: Gourmet 1990
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Vegetables and Vegetarian Dishes
Baked Black Beans with Sour Cream
1 c. black beans 3 medium onions, thinly sliced 1 jalapeno chile 1 tsp. salt 2 T oil 2 medium cloves garlic, minced 3 T finely chopped cilantro 1/2 c. sour cream, room temperature
Soak beans overnight in cold water, or do a quick soak by bringing them to a boil in water to cover, boiling 2 minutes, covering and letting stand 1 hour. Drain soaked beans and put them in a large saucepan. Add enough water to cover generously. Bring to boil and simmer uncovered until tender, about 1 1/2 to 2 hours. Heat oil in skillet. Add onions and cook over low heat until soft but not brown. Add garlic, chile and 2 T chopped cilantro and continue to cook 1 minute longer. Remover from heat. Preheat oven to 350. Drain beans, reserving 1/2 c. cooking liquid. Put beans in an oiled, small baking dish. Add reserved liquid and onion mixture. Add salt and taste for seasoning. Bake 30 to 40 minutes or until liquid is absorbed. Top each serving with a dollop of sour cream and some chopped cilantro. Personal Notes: To speed it up even more I sometimes use 2 cans of black beans and skip steps 1 and 2. Use a 1/2 c. water for the cooking liquid.
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I think it's a meal in itself instead of a side dish. add more tomato liquid. Heat oil in large. Serve with/over rice or crusty bread Personal Notes: From my veggie-head days. turning to brown on all sides. Add all the other ingredients except the lentils.. bring to gentle boil.Vegetables and Vegetarian Dishes Barbecued Eggplant and Lentils Catherine Gallo 1 cup dried lentils 2 cups water 1 medium eggplant (about 1 1/2 lbs) 1/2 cup whole wheat flour (or white) 1/2 tsp.107 - . or a combo 2 Tbl wine or cider vinegar 2 Tbl soy sauce 1 1/2 Tbl honey 2 tsp. heavy skillet. salt 1/4 cup oil 2 onions. mashed tomato pulp. bring to boil. combine flour and salt in paper bag and shake eggplant in bag to coat. Taste sauce for seasoning. replace cover. cover. add eggplant and cook about 10 minutes. simmer for 30 minutes. Meanwhile. cover. Stir in lentils. thinly sliced 2 cups tomato puree. tomato juice. Cooking to vigorously will cause liquid to evaporate.cut eggplant into 1-inch cubes.. One could call it veggie chili. and cook over low heat for 15-20 minutes. and continue to cook until lentils are tender (about 30 minutes) If sauce is too thick and dry. try to keep sauce to a simmer. Use lots of liquid and hot sauce for zip! . chili powder 1/4 to 1/2 tsp hot pepper sauce Combine lentils with water in 2 quart pot.
Transfer the seeds to a plate and season with salt and pepper.108 - . rosemary. Add the pumpkin seeds and cook. minced 1 tablespoon finely chopped fresh rosemary 1 teaspoon freshly ground black pepper. pepper. about 25 to 30 minutes. 3 tablespoons of the olive oil. plus more as needed 5 tablespoons olive oil 1 cup raw green pumpkin seeds (also known as pepitas) 1/2 teaspoon ground ginger 1/3 cup mango chutney 2 tablespoons honey 1/4 cup olive oil Make the Salad: Preheat oven to 425 degrees F. Serve with extra dressing on the side. . Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. and red pepper and set aside. heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. plus more as needed 1/2 teaspoon ground cumin 1 cup chopped scallions (green and white) 1 cup dried cranberries 1 cup julienned roasted red pepper Dressing: 6 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 2 garlic cloves. until toasted.Vegetables and Vegetarian Dishes Roasted Sweet Potato Salad with Warm Chutney Dressing William Rice Salad: 4 medium-sized sweet potatoes. In a small bowl. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. cumin and ginger. peeled and cut into 1-inch pieces 1 teaspoon salt. combine the cranberries. combine the potatoes. Meanwhile. scallions. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. In a roasting pan. Stir to combine and bake until the potatoes are fork-tender and golden brown. salt. Remove from heat and whisk in the olive oil. stirring.
Desserts. Cakes and Cookies . Pies.
Soak 1 tsp. 2. whip in 2 or 3 more tbsp. Use medium speed when whipping cream with an electric beater. for each c.OVEN TEMPERATURE CHART MISCELLANEOUS Custard Cup Custard Casserole Soufflé Timbales Rice Pudding Temp. for each c. Whip as you would whipping cream. RULES FOR WHIPPING CREAM Chill the cream. Cream. fruit Cooking Time 40 min. for each c. 30 min. almost doubles in bulk. Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. fruit 1/4 c. cold water and dissolve over hot water. If cream is beaten until it is warmer than 45 degrees. of cold milk. Use medium speed on the electric beater when whipping. allow to cool to the consistency of egg white before adding to the cream and whipping. Prepare cream as given above. but may be more convenient to chill it on occasion. gelatine in 2 tbsp. SUBSTITUTES FOR WHIPPING CREAM 1. for each c. bowl and beaters in a refrigerator for at least 2 hours. fruit 1 tbsp. 45 min. Chill 12 hours. Allow to cool. 3. . then add to the cream and whip. when whipped. 300F 300F 325F 300F 325F Minutes 20-30 45-60 50-60 35-45 50-60 TABLE FOR DRIED FRUITS FRUIT Apricots Figs Peaches Prunes Amount of Sugar or Honey 1/4 c. add one teaspoon gelatine soaked in one tablespoon cold water. Milk prepared with gelatine holds up better and longer. Beat until it is fairly stiff. fruit 2 tbsp. Should cream start to turn buttery. Use evaporated milk. Dissolve the gelatine over hot water. If you wish the cream to keep stiff for a day or two. 45 min. it will turn to butter.
pkg. Chill one hour.111 - . Peanut Butter Balls Keegan Rice 1 1/2 cup crunchy peanut butter 1 tsp vanilla 6 oz. Pies. Dry on wax paper. . confectioners sugar. confectioners sugar 2 tbl Crisco Mix together peanut butter. Cakes and Cookies Triple Chocolate Cake Denise Wyer Dark chocolate cake mix.Desserts. Instant chocolate pudding mix 4 eggs 1/2 cup water Blend all ingredients together. vanilla and Lift each ball with a toothpick and dip into chocolate mixture. chocolate bits 1/2 cup margarine 1 lb. Form into balls. 12 oz. margarine. chocolate chips 1/2 cup oil 8 oz. sour cream 1 pkg. Bake in greased bundt pan 350o for about 50 min.
butterscotch chips 2 cans chow mein noodles Melt together chocolate chips and butterscotch chips over pan of hot water. chocolate chips 11 oz.Desserts. Depress again. can salted peanuts 12 oz. more. . Depress center. package chocolate bits. Bake 10 min. When cool. salt. Add egg yolk. dip in egg white (slightly beaten). Bake on greased cookie sheet at 350 for 10 . melted chocolate and coconut. Fold in sugar. Freeze until firm. Pies. fill with jam. Personal Notes: A favorite of Jim Peatie's. Spoon onto waxed paper. Remove. melted 1/2 cup sugar 1/4 tsp salt 1 1/2 cup coconut Beat egg whites until stiff. Add peanuts and chow mein noodles.112 - . vanilla. Lucy's Bird's Nests Sara Rice 1/2 cup butter 1 egg. Personal Notes: From the kitchen of Sue Gladding Chocolate Macaroons Denise Wyer 2 egg whites . Form into balls.beaten stiff 1/2 tsp vanilla 1 6 oz. Beat. Bake at 350 for 8 min. Add flour.12 min. separated 1 cup chopped nuts 1/4 cup brown sugar 1 cup flour Jam Cream butter and brown sugar. Roll in chopped nuts. Cakes and Cookies "To Die For" Cookies Denise Wyer 12 oz.
butter 2 c. stir and then pour into a greased 9 x 13 pan. Add dry ingredients and mix well. chopped nuts Combine sugar. brown sugar 1 egg 1 c. Spread stiff batter in greased 9" square pan. Special K cereal 1 package chocolate chips Bring sugar and karo syrup to a boil. Cakes and Cookies Apple Bars Micki Clark 1 c. Bake at 350 for 40 . Add peanutbutter and vanilla. . peanut butter 1 tsp vanilla 1 package butterscotch chips 1 c. karo syrup 6 c.113 - . Stir in apples. butter and eggs. chopped unpeeled apple 1 tsp baking soda 1/2 tsp. Melt chocolate chips and butterscotch chips together and pour over Special K bars. Add nuts. Pies. cinnamon 1/4 tsp.45 minutes. Special K Bars Michelle Rice 1 c. salt 1/4 c.Desserts. flour 1 tsp. Pour over Special K cereal. nutmet 1/2 c. sugar 1 c.
water and vanilla. . Sprinkle with 1 cup chocolate chips. Bake at 350o for 20-25 min. Cut into bars Grammama's Oatmeal Cookies Conor Rice 3/4 cup crisco 1/2 cup granulated sugar 1/4 cup water 3 cups Quaker Oats (uncooked) 1 tsp salt 1 tsp cinnamon 1 cup raisins 1 cup firmly packed brown sugar 1 egg 1 tsp vanilla 1 cup flour 1/2 tsp baking soda 1 tsp nutmeg 1 cup walnuts Cream Crisco. Add egg.15 min. Let stand 5 min. Cakes and Cookies Lucy's Peanut Butter Fingers Denise Wyer 1/2 cup butter 1/2 cup brown sugar 1/3 cup peanut butter 1/2 tsp baking soda 1 cup oatmeal 1/2 cup sugar 1 egg 1 cup flour 1/4 tsp salt Mix together above ingredients and spread in 9 x 13" pan. Stir in raisins and walnuts. salt. baking soda.Beat well.114 - . Add oatmeal. Mixed together 1/2 cup confectioners sugar 1/4 cup peanut butter 2 to 4 tbl cream Drizzle over chocolate.Desserts. flour. granulated sugar. Bake 350 12 . Pies. nutmeg. cinnamon. brown sugar. Spread evenly.
Pour slowly over cake. Cakes and Cookies Lemon Poppyseed Cake Michelle Rice 1 pkg. milk 1/2 c. Bake 50 minutes at 350 in greased bundt pan. poppyseeds 4 eggs 1 c. peeled and chopped 2 cups sugar 3 cups flour 2 tsp baking soda 1 tsp salt 2 tsp cinnamon 1 tsp nutmeg 1 tsp allspice 1 cup melted shortening 2 eggs 1 cup walnuts. Cool 10 minutes For glaze: Cook until sugar dissolves. sugar 1 pkg. . Pies. Add poppyseed mixture. if desired In a large bowl. orange juice Glaze: 1/2 tsp. Bake for 350o for 50 min. Spread mixture into greased 13x9-inch pan. Let stand cofered for 10 min. oil 1/2 tsp almond extract 1/4 c. then sprinkle granulated sugar on top. Also can be baked in a tube pan. vanilla 1/2 . Cool 10 min. Add nut and raisins. lemon cake 1/4 c. chopped apples and cover with sugar. Beat all other ingredients 5 minutes.Desserts. chopped 1 cup raisins. lemon pudding 1/4 c. Meanwhile sift together the dry ingredients. Fresh Apple Cake Denise Wyer 5 small apples. stirring just to blend. put peeled. orange juice Mix milk and poppyseeds and let sit.115 - .
Pies.Desserts. Fold in apples and pears. Topping: Mix together: 1/2 cup brown sugar 1/2 cup chopped nuts.116 - . peeled and chopped 1 cup sugar 1 tsp vanilla 2 cups flour 1 tsp baking powder 1 cup apples. Bake 350o 45 min. in tube pan. Beat well. Add dry ingredients alternately with sour cream. or butter 2 eggs 1 cup sour cream 1 tsp baking soda 1/2 tsp salt 1 cup pears. Add eggs one at a time and vanilla. 2 tbl butter 1 tsp cinnamon. Sprinkle with topping. peeled and chopped Ceam well butter and sugar. . Cakes and Cookies Pear and Apple Coffeecake Denise Wyer 1/2 cup margarine.
Cakes and Cookies Denise's Lime Bisque William Rice 8 oz pkg Famous Nabisco Chocolate wafers 1 pkg lime jello 3/4 cup cold water 1/4 cup fresh lime juice 1/3 cup melted butter 3/4 cup boiling water 1 cup sugar 1 large can chilled evaporated milk Roll Nabisco wafers into crumbs. Bake 8-10 mins Personal Notes: I learned to make these in a cooking class at school and they were the best things i had ever tasted! . When set. Cream shortening and sugar. Serve with whipped cream.Desserts. mix flour cream of tartar and baking soda. Mix cinnimon and sugar in a bowl and roll dough in cinnamon sugar. Add with mixture and stir until fine dough. Snickerdoodles Conor Rice 1/4 cup shortening 1/2 egg 1/2 teaspoon cream of tartar 1/s tsp cinnimon 1/4 cup +2 tablespoons sugar 1/2 cup flour unsifted 1/2 tsp baking soda 1 tablespoon sugar Preheat oven to 400 degrees. Place on ungreased cookie sheet. lime juice and evaporated milk.117 - . In a bowl. Pies. whip and add sugar. Mix jello and water. Pour into crust and chill overnight in refrigerator. Add butter and pat into 9 x 13" pan. Personal Notes: This is one of my all time favorite desserts the one I still ask for when its my birthday. Roll into 1 inch balls. mix egg into creamed mixture.
Stir in grated chocolate. Add eggs and vanilla. grated milk chocolate candy 23 oz. Cakes and Cookies Chocolate Chip Cookies Patrick Rice 2 cups butter 2 cups granulated sugar 1 tsp vanilla 2 cups brown sugar 4 eggs 5 cups original oatmeal (measure and blend in a blender to a fine powder) 4 cups flour 1 tsp salt 2 tsp baking powder 2 tsp baking soda 1 8 os. Combine oatmeal. Bake at 375 for 6 minutes. and beat until blended. semi-sweet chocolate chips bar 3 cups nuts Cream together butter and sugars. salt. flour. . Makes 112 cookies. Roll into balls and place 2 inches apart on cookie sheet.118 - . baking powder.Desserts. Personal Notes: This recipe can be halved if your good at math. Refrigerate dough for 30 min. and baking soda and gently stir into butter mixture. chocolate chips and nuts. Pies.
119 - . vanilla 1 tsp soda 1 cup sugar & 1/2 cup brown sugar 2 tbl water 3 cups sifted flour 1/2 tsp salt solid chocolate mint wafer Cream together the butter & shortening. Enclose a chocolate mint wafer in tsp of dough. Mix well Blend in sifted flour. The recipe first came from a box of chocolates called Rockway Mint Wafers ..Desserts. Add the sugar and brown sugar. Pies. unbeaten. Mix thoroughly. water and vanilla.. Bake at 375o 10 . Personal Notes: I first made these cookies when I was about 12 years old. unbeaten 1 tsp. and salt.12 min. Chill for 2 hours. Cakes and Cookies Starlight Mint Surprise Cookies Denise Wyer 1/2 cup butter & 1/2 cup shortening 2 eggs.. soda.. Add eggs.a very loooooong time ago...
Pour into greased 9" pan. 1/2 cup sifted flour. unsweetened chocolate and 1/2 cup butter together.120 - . Pies. Beat eggs until frothy. Cakes and Cookies Chocolate Mint Sticks Denise Wyer 2 sq. (make just enough to cover cooled brownies) Dribble 1 sq.Desserts. Bake at 350 for 20 . peppermint extract. add sugar. Cut in bars about 1/2' thick and 2" long. Add 1/4 tsp peppermint extract.15 min. Refrigerate about 10. . or almonds (chopped Melt 2 sq. Cool Cream 2 tbl butter with confectioner's sugar and cream. beaten until frothy 1/4 tsp peppermint extract dash salt 1/2 cup butter 1 cup sugar 1/2 cup sifted flour 1/2 cup walnuts. unsweetened chocolate melted together with 1 tbl butter over the frosting. unsweetened chocolate 2 eggs. Add 3/4 tsp. Stir in chocolate mixture.25 min. dash salt and 1/2 cup nuts.
Fold in drained pineapple and spread over top of cake. Cakes and Cookies Hawaiian Dream Cake Denise Wyer 1 pkg. Bake at 350o for about 15 min.121 - . in a greased and floured 15x10x1-inch jelly roll pan. pudding and milk until smooth.Desserts. Personal Notes: Great kid's party cake . yellow cake mix 1 8 oz pkg cream cheese 1 cup cold milk nuts and coconut 1 20 oz can crushed pineapple. drained. Pies. reserve juice 1 3 oz pkg instant vanilla pudding 1 9 oz container frozen whipped topping Prepare cake mix according to package directions. Cool in pan. In a large bowl blend together cream cheese. using the reserved pineapple juice and water for the liquid called for in the directions. set aside. Refrigerate. Cover with whipped topping and sprinkle with nuts and coconut.
Pies.122 - . Pour over baked crust.Desserts. Sprinkle with confectioners sugar. work mixture with hands until it clings together. Combine beaten eggs. Sift 1/4 cup flour and baking powder together. Stir in egg mixture. beaten 1/3 cup lemon juice Preheat oven to 350o. Cakes and Cookies Lemon Bars Denise Wyer 2 1/4 cup flour 1 cup butter 2 cups sugar 1/2 tsp baking powder 1/2 cup confectioners sugar 4 eggs. lemon juice and beat well. Press into greased 13x9" pan. Cut into butter. Bake for 25 to 30 min. sugar. Bake at 350o for 25 to 30 min. Sift together 2 cups flour and confectioners. Cool and cut into bars. until lightly browned. Personal Notes: These freeze well .
Gradually beat in sugar a little at a time to spreadable consistancy. salt soda & cinnamon. Cream Cheese Frosting 1 package 8 oz cream cheese 1/2 stick butter 2 tsp vanilla 1 pound powdered sugar Soften cream cheese and butter. Add carrots and nuts. salt 2 tsp cinnamon 1 cup chopped nuts 1 1/2 cup vegetable oil 2 1/4 cups sifted flour 2 tsp soda 2 cups grated carrots Combine sugar. Add milk to thin if necessary . Pies. Spread batter in greased and floured 9 x 13" pan. oil and eggs. Beat at med. Bake at 300o for 1 hour or until cake tests done.Desserts. Add to mixture & beat at low speed for 1 min. speed for 2 min.123 - . Beat two together and add vanilla. Cakes and Cookies Favorite Carrot Cake Denise Wyer 2 cups sugar 4 eggs 1 tsp. Sift flour.
Sift flour and soda onto the bread crumbs. Place the container in a pan filled 3/4 of the way up with water. Cakes and Cookies Mother's Flame Plum Pudding Denise Wyer 2 eggs 2 tsp. salt. Simmer approximately 4 to 5 hours. Put a ring of some kind underneath.124 - .Desserts. chopped 2 cups raisins 1 tsp baking soda 1/2 cup milk Beat eggs. Grease plum pudding pan. Fill with the mixture and cover tightly. Personal Notes: A favorite holiday dish of my fathers and loved by all the Rice children. Add nuts and fruit. nutmeg 2 1/2 tsp cinnamon 1 cup dark molasses 1 cup suet. Pies. add sugar. spices. . All the dry ingredients to the egg batter alternately with milk. ground 1 cup mixed fruit 2 cups flour 1 cup white dried bread crumbs 3/4 cup sugar 1 1/2 tsp ground cloves 1 tsp salt 2/3 cup ground figs 1 cup nut meats. molasses and suet.
butter or margarine 1/2 c. baking soda 1/2 c. shape dough into 48 1'' balls. slowly add sugar. vanilla 1 1/4 c. salt 3/4 t. sugar 1 egg 1/2 t. brown sugar 1/2 t. flour 48 mini reeces peanut butter cups cream butter with peanut butter. add egg and vanilla. . remove from oven and immeditally press reecces peanut butter cups evenly into every hot crust. chill dough for an hour. combine dry ingredients. Cakes and Cookies Peanut Butter Temptations Sara Rice 1/2 c. cool before removing from pan ( very important. creamy peanut butter 1/2 c.Desserts. shaping each into a shell. keegan never gets to have more than 2 because they are all gone by the time he smells them.) Personal Notes: conor and patrick love these. placed in lightly greased 1 3/4 muffen pans. bake at 350 degrees for 12 minutes.add to creamed mixture.125 - . beat until light and fluffy. Pies.
one at a time. Pies. Crust: Sift together: 1 cup sifted flour 1 tsp salt Cut in: 1/3 cup Crisco until size of small pea Sprinkle: 3 to 4 tbl cold water over mixture and toss lightly. cream well. beating well after each.25 min. undrained. then 350o for 20 . cream cheese. Spread pineapple mixture in pastry lined pan. Cakes and Cookies Herb's Favorite Pineapple Cheesecake Pie Herb Wyer Pineapple Cheese Filling 1 cup crushed pineapple. stirring constantly until thick and clear. Chill before serving. salt.126 - . . Blend in 1/2 cup milk and vanilla. 1/3 cup sugar and cornstarch in saucepan. pkg cream cheese 1/2 tsp salt 2 eggs 1/2 cup milk 1/2 tsp vanilla Combine pineapple. Blend together. Set aside to cool. Fit into pan and flute edges.Desserts. Form into ball and roll out. Add water until dough is just moist enough to hold together. 1/2 cup sugar. Top with cream cheese mixture. Bake 425o for 10 min. Add unbeaten eggs. undrained 1/3 cup sugar 1 tsp cornstarch 1/2 cup sugar 8 oz. Cook over medium heat. Set aside unbaked.
1/2 & 1/2. or evaporataed milk 1 1/2 c. chopped Topping: 1 c. stir.127 - . light cream.brown sugar Topping after it's baked: 1/2 c butter 1/2 c. Pour into greased 9 x 13 pan. Do not boil mixture or sugar will crystallize. Bake at 350 for 45 minutes. We always had rhubarb plants growing up and managed to freeze what wasn't turned into a pie or cake. chpped walnuts 1/2 c.sugar 1 c buttermilk 1 tsp vanilla 2 1/2 c flour 1/2 c. Personal Notes: This cake was always a sure sign of spring. Then add rhubarb. heat all ingredients in saucepan and then pour over baked cake. For topping. Cakes and Cookies Rhubarb Coffee Cake Michelle Rice 1/2 c. sugar 1/2 tsp vanilla Cream butter and sugar. butter 1 egg 1 t sp baking soda 1/2 tsp salt 3 c chopped rhubarb.Desserts. Mix together brown sugar and walnuts and sprinkle over the top. . Pies. Add dry ingredients and vanilla. Add egg and buttermilk.
and salt. lemon juice Preheat oven 350*. vanilla extract 1/2 cup powdered sugar 4 tsp. Add flour mixture to sugar mixture alternately with yogurt. Combine remaining flour. remove from pan.) carton lemon low-fat yogurt 2 tsp. Cakes and Cookies Blueberry Pound Cake Catherine Gallo 2 cups sugar 1/2 cup butter 8 oz softened cream cheese (1/3 1 large egg less-fat cr. Beat first 3 ingredients at medium speed ntil well blended. Pour cake batter into 10-inch tube pan coated with cooking spray. Fold in blueberry mixture and vanilla. Combine 2 tablespoons flour and blueberries in a small bowl. salt 1 (8 oz. baking soda 1/2 tsp. beginning and ending with flour mixture. drizzle over warm cake. . divided 2 cups fresh or frozen blueberries 1 tsp. Cool cake in pan 10 minutes. and toss well. soda. Add eggs and egg white one at a time.128 - . Pies. cheese works well) 1 large egg white 3 cups flour. Bake for one hour and ten minutes or until toothpick comes out clean. beating well after each addition. Cut with serrated knife. baking powder.Desserts. Combine powdered sugar and lemon juice in a small bowl. baking powder 1/2 tsp. Lightly spoon flour into dry measuring cups: level with knife.
Cover with plastic. Bring to room temperature before continuing. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Fold in flour.Desserts. chopped 3 large eggs 1 tablespoon all purpose flour 12 teaspoons plus 5 tablespoons sugar 3/4 cup (1 1/2 sticks) unsalted butter 3 large egg yolks Generously butter eight 3/4-cup soufflé dishes or custard cups.) Preheat oven to 425°F. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. such as Valrhona or Callebaut.129 - . Personal Notes: From the January 2003 Bon Appétit. Place soufflé dishes on baking sheet. Cakes and Cookies Bittersweet Molten Chocolate Cakes William Rice Dark baking chocolate with high cocoa butter content (about 30 percent). Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently. chill. (Can be made 1 day ahead. beat eggs. Pies. 8 ounces bittersweet (not unsweetened) or semisweet chocolate. Remove from heat. Using electric mixer. Top each cake with scoop of coffee ice cream and serve immediately. then fold in remaining chocolate. and remaining 5 tablespoons sugar in large bowl until thick and pale yellow. Fold 1/3 of warm chocolate mixture into egg mixture. about 8 minutes. about 13 minutes. . Divide batter among soufflé dishes. egg yolks.
Cakes and Cookies Peatie's Perfection Light Fruit Cake Denise Wyer 3/4 lb white raisins 1/2 cup pecans. It was one of my father's favorites. Add vanilla and almond extract.Desserts. Personal Notes: Gram Helen made this recipe every Christmas. Sift flour with salt & baking powder. candied fruit Flour this mixture with 1/2 cup flour. Beat 5 eggs until light and gradually add to the creamed mixture. I have very happy memories of the both of them in their kitchen. Fold in floured fruit and nuts. really greased. 1 cup sugar 5 eggs 1 tsp salt 1/4 cup pineapple juice 1/2 tsp almond extract 1 1/2 cup blanched almonds. beating well after each addition. . Pour into 2 loaf pans that have been lined with 2 layers of brown paper and really. chopped 2 lbs. Add to the batter alternately with the pineapple juice. Bake 275o for 3 . Pies. Mix well. chopped 1 cup margarine or butter 1 1/2 cup flour 1/2 tsp baking powder 1 tsp vanilla Cream sugar with shortening. chopped 1 1/2 cup shredded coconut 1 cup walnut. Beat well.3 1/2 hours.130 - .
. water 2 eggs 1 1/4 t. bake 11-13 minutes ( do not over bake. allow to soften. line 2 cookie sheets with foil. chill dough for about an hour.Desserts. sugar. Personal Notes: They're great if you love mint and chocolate.131 - . beating just until blended. pour into a large mixing bowl and let it sit for 10 minutes to cool slightly. and water in saucepan on low heat until butter is melted. thenswirlmint over cookies and decorate with chocolate sprinkles. Pies. semi-sweet chocolate pieces 2 1/2 c.take teasoon of dough and roll it into a balls. pkg. reduce speed to low and add all the dry ingredients. baking soda 1 lb. Cakes and Cookies Chocolate Mint Cookies Sara Rice 3/4 c. with mixer at a high speed beat the eggs in one at a time. green chocolate wafers 1 1/2 c. (1 1/2 sticks) butter 2 T. add chocolate pieces and stir until partially melted.immediatially place mints on the hot cookies.place 2'' apart on cookie sheets. salt chocolate sprinkles Place butter. continue to stir until choclate is completely melted. remove form cookie sheet and cool completely. but even if you don't you would still like these. remove from heat. heat oven to 350 degrees. firmly packed light brown sugar 12 oz. flour 1/2 t.
Remove from oven. Carefully fold in whipped heavy cream and then egg whites being careful not to deflate. The name says it all! . sugar sugar 1 1/2 cup heavy cream . molasses to brownie mix. Remove from pan. * To make the choc. Refridgerate at least 24 hours. The order is important. Peel off parchment paper. Remember. Add 2 Tbl. just melt it. The DBC should be creamy and not cakie. While still hot. cut the crust that is on the cookie sheet into strips and mold onto the sides of the spring-form pan. shards. whipped cream. Pies. Personal Notes: This famous recipe is a long-time favorite at Aesop's Tables in Wellfleet. Pour remaining 2/3 onto a cookie sheet lined with parchment. Filling: Melt chocolate and coffee in double boiler. It should chip off the paper easily when ready.merangued with 3 Tbl.132 - . and a few strawberries.Whipped Crust: Set up crust in spring-form cheesecake pan. chocolate shards*. (for the sides) Bake crust 20-25 minutes at 300 degrees. Don't cook it. May need hot knife to seperate from sides. spread a thin layer of melted Callebaut over paper. Pour 1/3 brownie mix (1/2 inch deep) into spring-form pan. Freeze for at least 20 minutes. yolks. merangue. Remove from heat. Stir in egg yolks. Cakes and Cookies Death By Chocolate Catherine Gallo brownie mix 1 3/4 lbs semi-sweet chocolate such as Callebaut or Valrhona 1/2 cup brewed coffee 1/3 cup egg yolks 1/2 cup egg whites. Line bottom with parchment paper. Pour into prepared crust. Cut it with a very hot knife. presentation is EVERYTHING! Make it tall and dramatic.Desserts. Freeze while making filling. Top with lots of fresh whipped cream. line a cookie sheet with parchment paper.
133 - . beat butter and sugar in large bowl to blend. nutmeg. Pies. Add milk mixture to batter. Browned Butter Glaze: 1/2 stick unsalted butter 1 tbl bourbon 1 1/2 cups powdered sugar. molasses and baking soda in small bowl to blend. and salt into medium bowl. Beat in dry ingredients.Desserts. Using electric mixer. about 1 hour. Sprinkle with toasted coconut. Drain raisins. Brush cake with remaining 2 tbl bourbon. room temperature 1/4 cup whole milk 1/4 tsp baking soda 1/4 cup sweetened shredded coconut. Sift flour. toasted Soak raisins in bourbon in small bowl at least 4 hours or overnight. sifted 2 tbl (about) water Cook butter in heavy medium skillet over med heat until . Bake cake until tester inserted near center comes out clean. Turn cake out onto rack and cool. Butter and flour 12-cup Bundt pan. Mix milk. toasted 2/3 cup bourbon 1 cup flour 1/2 tsp ground nutmeg 1 cup sugar 3 large eggs 1/4 cup mild-flavored light molasses 2 cups chopped pecans Browned Butter Glaze: 10 pecan halves. Preheat oven to 300o. baking powder. Garnish with pecan halves. Drizzle glaze over cake. Cakes and Cookies Bourbon-Pecan Cake with Browned Butter Glaze Denise Wyer 1 cup raisins 1/2 tsp baking powder 1/2 tsp salt 1 stick unsalted butter. beating until fluffy. one at a time. Beat in eggs. Stir in raisins. Cool cake in pan on rack 30 min. reserving 6 tbl bourbon. Spoon batter into prepared pan. 4 tbl of reserved bourbon and chopped pecans.
Add enough water to form glaze that is smooth and pourable .134 - .Desserts. Pour butter into med. Mix in bourbon. Let stand until cool but still liquid. Pies. Gradually whisk in sugar. Cakes and Cookies beginning to brown about 3 min. bowl.
blend sugar. If too thick to spread. flour. Stir in the nuts and vanilla. Grease and flour a 10 inch tube pan. salt 6 oz (3/4 c. Add the butter. and salt. raisins 4 c. soft unsalted butter 1 1-pound box powdered sugar TOPPING 1 1/2 c. corn oil 2 c. grated carrots (about a 1-pound bag) CREAM CHEESE FROSTING 8 oz. flour 1 1/2 c. bring to room temperature before using.) unsalted butter 2 tsp. stirring occasionally. chopped pecans CARROT CAKE 1 1/4 c. flour 2 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp salt 4 eggs 1 c. Cook and stir over low heat until butter has melted. Cool to lukewarm.Desserts.30 minutes until golden brown in color. Cakes and Cookies Carrot Cake with Pecan Cream Filling and Cream Cheese Frosting Michelle Rice PECAN CREAM FILLING 1 1/2 c. preferably overnight. In large bowl whisk together corn oil and sugar. Alternately sift in the rest of dry .135 - . heavy cream 1 1/4 c. chopped pecans 1 c. then let simmer 20 . sugar 3/4 tsp. sugar 2 c. Gradually stir in cream. Sift half the dry ingredients into the sugar-oil mixture and blend. sweetened coconut 8 oz soft cream cheese 1 tsp. Let cool completely and then refrigerate. vanilla extract 1/4 c. CARROT CAKE Preheat oven to 350. Pies. Sift together dry ingredients. vanilla PECAN CREAM FILLING In heavy saucepan.
raisins and pecans.136 - . Spread coconut on a baking sheet and bake 10 . Pies. chill a bit. Add the cream cheese and beat until blended. Spread frosting over top and sides. . Cool upright in the pan on a cooling rack CREAM CHEESE FROSTING Cream the butter well. Spread the filling between the layers. ASSEMBLY Preheat oven to 300. carefully split the cake into 3 horizontal layers. Combine well. Pour into the prepared tube pan and bake for 70 minutes. Loosen cake in pan and invert onto a serving plate. Batter also works well for cupcakes. Toss occasionally to brown evenly. I first make this for Tim Rice's 30th birthday party. Personal Notes: Assembled cake freezes well. Cool completely. You can substitute apples or zucchini for the carrots. Happy birthday Tim. Leftover filling is good warmed over ice cream. Denise had a sleigh ride and then all the family over for dinner afterwards. Pat the toasted coconut onto the sides of the cake. With a long serrated knife.15 minutes until it colors lightly. Cakes and Cookies ingredients while adding the eggs on at a time. Add the carrots. If too soft to spread. Sift in sugar and add vanilla. sheet cake or loaves.Desserts.
20-40 min.OVEN TEMPERATURE CHART Low Moderate Moderate Hot Hot Very Hot 250-325F 325-375F 375-425F 425-450F 450-475F TEMPERATURES FOR BAKING FLOUR MIXTURES FOOD Butter Cake. 10-12 min. 400F 400F 450F 300F Time 40-60 min. 60 min. 360-400F 380-400F 275-325F 380-390F 350-375F 300-350F 250-300F 400-500F Temp. 10-12 min. 20-30 min. Time 35-45 min. 10-15 min. 18-20 min. 25 min. layer Cake. Time 60 min. 60-90 min. 325F 325F 350F 375F 350F 375F 325F Temp. 25-40 min. thin Cookies. molasses Cream Puffs Meringues Pie Crust CAKES Angel Sponge Cup Layer Loaf Sheet Pound PIES Pumpkin Two-crust Shells Meringue Temp. 45-60 min. . 40-60 min. 3-4 hrs. 45-60 min. loaf Butter Cake. 20-40 min. fruit Cookies. 25-30 min.
139 - .4oz. cans chopped green chili's (drained) Preheat oven to 350o.35 min. Combine all ingredients Bake in lightly buttered 9x13' baking dish . Serve with salsa.3 cloves garlic (pressed) Marinades 2 lbs of swordfish 8 hours or overnight Grill Sue's Mexican Egg Bake Denise Wyer 10 eggs. melted 1 tsp baking powder 2 . .Miscellaneous Barbara's Sword Fish Marinade Denise Wyer Juice of 1 lemon / 1 lime / 1 orange Zest of 1 lemon / 1 lime / 1 orange 2/3 cup olive oil 1/2 cup chopped fresh cilantro 2 tbl rice vinegar 2 . beaten 2 cups cottage cheese 1/2 cup flour salt 1 lb Montery Jack cheese (grated) 1 stick butter.
and chopped tomatoes 1/2 cup butter. seeded. chicken. . & mayonaise. diced salt & pepper to taste 4 1/2 cup milk 1 1/2 cup mushroom soup 3 cans crab meat or 3 cups fresh crab 1 1/2 cup medium green onion. saute 10 minutes or until tomatoes for a puree that will mound. Roll in plastic wrap and place in freezer until firm. salt 1/4 cup minced fresh basil Heat oil in skillet. or veggies. cubed 1 1/2 cup green pepper. cover with remaining bread. Pour over the top Let stand several hours or overnight in refrigerator. Spread over bread in dish. green pepper. Let cool. chopped 3/4 cup mayonaise 6 eggs 1 1/2 cup grated cheddar cheese Place half the cubed bread in bottom of well buttered 9 x 13" baking dish. Season with salt & pepper. softened 1/2 tsp. minced garlic 2 tsp. Bake 15 min at 350o Top with soup and sprinkle cheese over all. pepper 1 1/2 cup peeled. celery. grated lemon rind 1/8 tsp. Beat eggs and milk together. onion. chopped 1 1/2 cup celery.140 - . add tomatoes and garlic. Combine crab.Miscellaneous Tomato Basil Butter Catherine Gallo 1 Tbl olive oil 2 tsp. Slice butter and use at room temperature on fish. Put the butter in food processor or mixing bowl and beat in the tomatoes and remaining ingredients. Crabmeat Souffle Denise Wyer 12 slices bread.
Refridgerate overnight. It's great for overnight guests. or milk Cube bread (about 1 inch sq. cook it the next with no effort in the morning. syrup. . Personal Notes: My sister-in-law.141 - . Press cubes down to absorb mixture. Carrie. jam. cream cheese bread slices 10 eggs 8 Tbl melted butter 1/4 cup maple syrup 1/2 cup half & half. Pour egg mixture over bread cubes. Bake 350* for 40-50 minutes.) and layer half in 13 by 9 baking dish.Miscellaneous Bake for 1 hour or until set using pan with 1" hot water under baking dish as for custard. Cut cream cheese into small pieces and scatter across bread. Top with remaining bread. Mix eggs. half & half. Baked French Toast Catherine Gallo 1 loaf firm bread or thick cinnamon 8 oz. Serve with syrup. and butter together. or powdered sugar. shared this with me a few years back. Make it one day.
Cover well and chill at least 8 hours or overnight Preheat oven to 350. brown sugar and Grand Marnier stirring until sugar dissolves. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Melt butter in saucepan and mix in syrup. Pour mixture into baking dish Arrange bread over this Whisk together eggs. Bring to room temp. Serve with fresh fruit and whipped cream. .Miscellaneous Overnight Creme Brulee French Toast Michelle Rice 3 T butter 1/2 c packed brown sugar 9 1 inch thick slices French or sourdough bread 1/2 c. 1/2 and 1/2. vanilla and Grand Marnier and salt Pour evenly over bread.142 - . egg substitute 1 tsp vanilla 1/4 tsp salt 5 T reduced caloriie maple syrup 2 T Grand Marnier 3 large eggs 1/2 c fat free 1/2 and 1/2 2 tsp grand marnier Garnish with fresh strawberries or other berries and a dollop of whipped cream Grease a 9 x 13 baking dish. egg substitute.
Let stand until liquid is absorbed. Whisk milk and oil in large bowl.143 - . olive oil 8 c.Miscellaneous Goat Cheese. Place half of bread mixture in prepared dish. In blender mix together next set of ingredients. whipping cream 5 large eggs 1 T. Stir in bread. Top with half of ham. about 10 minutes. (packed) grated Fontina cheese 1 1/2 c. smoked ham. Cover. artichoke hearts. Artichoke and Smoked Ham Strata Michelle Rice 2 c. chill. chopped (about 2 1/2 cups) Preheat oven to 350. . about 1 hour. soft fresh goat cheese. whole milk 1/4 c. Personal Notes: I always serve this at our annual Champgne Christmas Brunch. 12 oz. Pour half of cream egg mixture over. 1-inch cubes sourdough bread. and cheeses. (packed) grated Parmesan 3 6 1/2 oz jars marinated artichoke hearts. drained. In a bowl mix together the Fontina and Parmesan cheeses. Bake uncovered until firm in center and brown around edges. chopped garlic 1 1/2 tsp salt 3/4 tsp black pepper 1/2 tsp ground nutmeg 2 T chopped fresh sage 1 T chopped fresh thyme 1 1/2 tsp herbes de Provence 12 ozs. crusts trimmed crumbled (about 3 cups) 1 1/2 c. Repeat layering.chopped 1 c. Can be made 1 day ahead. Butter 13 x 9 glass baking dish.
Denise Wyer 78 Colcannon .Denise Wyer 103 Buffet Pork Tenderloin .Denise Wyer 139 Barbecued Eggplant and Lentils .Michelle Rice 49 Chinese Pepper Steak .Denise Wyer 74 Banana Nut Chocolate Chip Bread .Patrick Rice 118 Chocolate Macaroons .Micki Clark 113 Apple and Pork Stuffing .Denise Wyer 80 Chicken with Peppers and Artichokes over Pasta .Michelle Rice 102 Cajun Chicken Bites .Michelle Rice 21 Baked Black Beans with Sour Cream .Michelle Rice 135 Chicken Supreme .Micki Clark 13 Cod with Red Onion and Dill .Denise Wyer 133 Broccoli Puff .Denise Wyer 64 .Michelle Rice 62 Artichoke Frittata .William Rice 17 Beef Tenderloin with Horseradish Whip .Michelle Rice 106 Baked French Toast .Catherine Gallo 141 Baked Lamb Stew with Fresh Rosemary .Index of Recipes "To Die For" Cookies .Michelle Rice 40 Barbara's Sword Fish Marinade .Denise Wyer 120 Clam Dip .William Rice 129 Blueberry Coffee Cake .Tim Rice 48 Bill's Famous Dinner Nachos .Denise Wyer 39 Carrot Cake with Pecan Cream Filling and Cream Cheese Frosting .Denise Wyer 37 Blueberry Pound Cake .Denise Wyer 96 Broiled Cape Scallops .Catherine Gallo 128 Bourbon-Pecan Cake with Browned Butter Glaze .Michelle Rice 73 Chili .Michelle Rice 59 Butternut Squash and Rutabaga Puree .Denise Wyer 112 Chocolate Mint Cookies .William Rice 81 Bittersweet Molten Chocolate Cakes .Michelle Rice 47 Baked Scrod .Michelle Rice 77 Chicken and Broccoli Casserole .Denise Wyer 75 Brussels Sprouts with Marjoram and Pine Nuts .Denise Wyer 101 Corned Beef and Cabbage .Catherine Gallo 107 Better Cheddar .Michelle Rice 24 Cape Cod Coffee Cake .Denise Wyer 61 Big & Beefy Beef Stew .Denise Wyer 82 Chicken Wild Rice Casserole .Denise Wyer 112 Apple Bars .Denise Wyer 60 Chocolate Chip Cookies .Sara Rice 131 Chocolate Mint Sticks .
Crab Cakes and Baby Greens with Lemon Vinaigrette - Michelle Rice 30 Crabmeat Souffle - Denise Wyer 140 Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy - Michelle Rice 69 Curried Chicken Salad with Grapes - Denise Wyer 13 Curried Chicken Salad with Grapes - Michelle Rice 15 Death By Chocolate - Catherine Gallo 132 Denise's Lime Bisque - William Rice 117 Denise's Stuffed Clams - William Rice 26 Easy Pork Tenderloin - Denise Wyer 58 Easy Summer Squash Casserole - Denise Wyer 96 English Country Salad - Michelle Rice 20 English Muffin Delights - Denise Wyer 17 Favorite Carrot Cake - Denise Wyer 123 French Onion Soup - Michelle Rice 52 Fresh Apple Cake - Denise Wyer 115 Fresh Tomato Sauce with Pasta - Michelle Rice 79 Goat Cheese, Artichoke and Smoked Ham Strata - Michelle Rice 143 Grammama's Oatmeal Cookies - Conor Rice 114 Gratin of Yukon Gold Potatoes, Bacon and Arugula - Michelle Rice 104 Green Beans with Shittake Mushrooms - Denise Wyer 99 Grilled Pacific Northwest Salmon - William Rice 75 Grilled Salmon with Honey Mustard Glaze - Denise Wyer 76 Hannah's Shrimp and Feta over Linguini - Catherine Gallo 84 Hawaiian Dream Cake - Denise Wyer 121 Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Pepper Relish Michelle Rice 63 Herb's Favorite Lentil Soup - Herb Wyer 46 Herb's Favorite Pineapple Cheesecake Pie - Herb Wyer 126 Herb's Meat Loaf - Herb Wyer 57 Herb's Sambuca Shrimp with Pasta - Herb Wyer 74 Herb's Stuffed Mushrooms - Herb Wyer 14 Herb's Stuffing - Herb Wyer 73 Hot Asparagus Dip - William Rice 15 Hot Crab Dip - Denise Wyer 14 Hot Mexican-Style Spinach Dip - Denise Wyer 23 I Can't Believe It's Lamb - Denise Wyer 58 Jambalaya - William Rice 90 July 4th Grilled Vegetable Salad - Catherine Gallo 31 Kay Donovan's Baked Beans - Denise Wyer 95
Leg of Lamb Steaks w/ mint sauce - Tim Rice 65 Lemon Bars - Denise Wyer 122 Lemon Chicken with Satay Dip - Catherine Gallo 32 Lemon Poppyseed Cake - Michelle Rice 115 Lemon-Soy Swordfish Steaks with Avocado Butter - Michelle Rice 89 Lucy's Bird's Nests - Sara Rice 112 Lucy's Lucious Raspberry Muffins - Denise Wyer 38 Lucy's Peanut Butter Fingers - Denise Wyer 114 Michelle's Crab Spread - William Rice 25 Mickie's Lasagna - Michelle Rice 79 Mince - Denise Wyer 59 Mixed Green Salad with Oranges, Dried Cranberries & Pecans - Sara Rice 27 Mo Jo Marinated Pork Tenderloin - Michelle Rice 57 Mohawk Restaurant Sour Cream & Horseradish Dip - Denise Wyer 13 Mohawk Restaurant Stuffed Shrimp - Denise Wyer 76 Mother's Flame Plum Pudding - Denise Wyer 124 Mushroom Sauce with Dried Porcini - Catherine Gallo 92 New Potato Salad with Herbs and Shallots - Denise Wyer 28 Nutted Wild Rice - Michelle Rice 100 Old-Fashioned Irish Soda Bread - William Rice 41 Orange, Spiced Walnut and Dried Cranberry Salad - Sara Rice 29 Overnight Creme Brulee French Toast - Michelle Rice 142 Pasta with Hot Tomato and Bacon Sauce - Michelle Rice 78 Peach & Poppyseed Muffins - Catherine Gallo 38 Peanut Butter Balls - Keegan Rice 111 Peanut Butter Temptations - Sara Rice 125 Pear and Apple Coffeecake - Denise Wyer 116 Peatie's Perfection Light Fruit Cake - Denise Wyer 130 Pork Tenderloin and Red Onion Confit - Denise Wyer 66 Pork Tenderloin with Pears and Dried Apricots - Herb Wyer 68 Pumpkin Bread - Denise Wyer 37 Red and Yellow Pepper Relish - Michelle Rice 98 Red-Cabbage Confit - Denise Wyer 105 Rhubarb Coffee Cake - Michelle Rice 127 Roasted Chicken and Wild Rice Soup - Catherine Gallo 50 Roasted Sweet Potato Salad with Warm Chutney Dressing - William Rice 108 Rosemary Grilled Pork Tenderloin - Denise Wyer 60 Sausage Balls - Denise Wyer 19 Sauteed Shrimp with Lemon-Garlic Butter - Denise Wyer 83 Shitake Gravy for Turkey - Catherine Gallo 87 Smoked Salmon Spread - Michelle Rice 21 Snickerdoodles - Conor Rice 117
Spagehtti Pie - Michelle Rice 85 Special K Bars - Michelle Rice 113 Spicy Asian Slaw - Michelle Rice 16 Spinach Balls - Denise Wyer 22 Spinach Broccoli Souffle - Denise Wyer 95 Starlight Mint Surprise Cookies - Denise Wyer 119 Sue's Mexican Egg Bake - Denise Wyer 139 Sunshine Ice Tea - Micki Clark 18 Sweet and Sour Red Cabbage and Fennel - Michelle Rice 97 Tenderloin of Pork - Michelle Rice 67 Thai Scallops with Asparagus - Catherine Gallo 86 Thanksgiving Winter Squash Soup with Gruyere Toast - Catherine Gallo 51 Tim's Special Pasta Sauce - Tim Rice 88 Tomato Basil Butter - Catherine Gallo 140 Tomato Soup with Basil and Dill - Michelle Rice 45 Tomato and Feta Salad - Catherine Gallo 19 Tortellini Salad - Denise Wyer 16 Triple Chocolate Cake - Denise Wyer 111 Turkey stuffing ala Denise - Denise Wyer 77 Turnip Puff - Denise Wyer 95 Uncle Tim's Banana Nut Bread - Tim Rice 39 Vidalia Onion Dip - William Rice 18 Warm Spinach Salad - Denise Wyer 14 Wellfleet Lobster Bisque - William Rice 53 Wellfleet Oysters - William Rice 20 Zucchini Casserole - Catherine Gallo 98