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These are the recipes that we grew up with, and those that have become
standards in our own kitchens.






Compiled with love for family, tradition, and cooking by Kathleen Sobai
and Kenneth Rickman, in consultation with Barbara Boswell.

1uble OfConLenLs

Breads 1
Anudumu 8reud ¸
Mom's Cornbreud ç
Wuffles ,

Veget ables 9
Corn und bluck beuns ±±
Creum of µorLobello souµ ±¸
Creen beun cusserole #± ±ç
Creen beun cusserole #z ±,
Moroccun sLewed lenLlls ±g
RuLuLoullle z±

Pasta, Potat oes, and Rice 23
Chlcken 1eLruzzlnl zç
Mucuronl 8 cheese z,
Mucuronl 8 cheese llorenLlne zg
Mushroom 8 onlon rlsoLLo ¸±
No-nulls µoLuLo souµ ¸¸
Oven frled µoLuLoes ¸ç
Sµlnuch lusugnu ¸,

Meat, Poult ry, and Fi sh 39
Curollnu µulled µork bur-b-que µ±
Chlcken Ouesudlllus µ¸
Couscous µç
Moroccun °weddlngº chlcken µg
Moroccun meuLbulls ç±
PuklsLunl LomuLo chlcken ç¸
Pun-frled cuLflsh çç
SOS ç,
Sµlcy meuL µles çg

Desserts 61
ChocoluLe chlµ cookles 6¸
Lemon merlngue µle 6ç
Lemon squures 6,
SLruwberry cheesecuke fluffs 6g
SLruwberry µle ,±

1

2



































From the kitchens of:
Doug & Betty
Rickman


“This is Dad’ s favorite
bread recipe. This
version of the recipe is
from the original card
from Nuisance
Grandma, not the
recipe in the books she
made. The card is well
loved and about the
same color as the bread
itself. On the back, she
has written “Memories
are made of this.”



3
Anadama Bread
Ingredients:

1/2 C cornmeal
1 C cold water
1 C boiling water
2 Tbl shortening
1/2 C molasses
1 1/2 tsp salt
1 pkg yeast (2/3 Tbl)
1/2 C lukewarm water
5 C flour



Breads






1. Mix cornmeal with cold water; stir mixture into boiling water, add
shortening, molassas and salt. Set aside to cool.
2. Dissolve yeast in 1/2 cup lukewarm water. When cornmeal mixture
is cool, add the yeast. Stir in the flour to make a stiff dough.
3. Knead on a floured board 8-10 minutes (the more the better).
4. Place in a greased, covered pan to rise for one hour.
5. Punch the dough down; turn out onto a floured board. Shape into
two loaves. Let rise one hour.
6. Bake in 400° oven for 50 minutes.

Makes: 2 loaves




4



































From the kitchen of:
Sharon Rickman


“It’ s the basic cornbread
we grew up with. Not
too dry or dense. Best
made with fresh mill-
ground meal from
Falls Mill.” - Kathleen



5
Mom’s Cornbread
Ingredients:

1 C flour
1 C cornmeal
2 tsp baking powder
1/2 tsp salt
2 eggs
1 C milk
1/4 C sugar, honey, or
molasses (Mom prefers
honey)
2-4 Tbl oil



Breads






1. Preheat oven to 400°
2. Mix together all of the dry ingredients (flour, cornmeal, baking
powder, salt).
3. Add in all of the wet ingredients (eggs, milk, honey, oil) and mix
well.
4. Pour batter into a lightly greased baking pan or muffin tins.
5. Bake for 20 minutes if using a pan, 15 minutes if using a muffin tin.

Number of servings: 4




6



































From the kitchen of:
Doug Rickman


“Which do you prefer:
square or diamond? I
swear there’ s a
difference!” - Kathleen



7
Waffles
Ingredients:

2 C flour
1 tsp baking powder, if desired
1 tsp salt
2 C milk
4 eggs
3/4 C butter, melted
1 Tbl sugar
2/3 Tbl yeast



Breads






1. Mix together all ingredients. Dad sometimes does not use any
baking powder, but the original recipe called for 4 tsp of it, so use
your judgement. Also, if you want to add some fluff, seperate the
egg whites and yolkes, and beat the whites before adding them to
the other ingredients
2. Let the batter sit in a warm place for a while (say, the length of a
church service, perhaps).
3. A little at a time, pour the batter into your waffle iron and cook until
golden brown.

Makes a big batch




8

9
A pinch of ground
cayenne pepper in a dish
will enhance the flavor
without making it spicy.
This lets you reduce the
salt somewhat. - KR

10
If a dish is too spicy, add
sugar. The sugar will
counteract the heat, and
can save a slightly over-
seasoned meal. (Thanks,
Grandma!) - KR







































From the kitchen of:
Kathleen Sobai


“I am always on the
hunt for ways to make
vegetables more
exciting and to use
more than j ust the old
standards. This one
came about while I was
trying to use up some
fresh tomatoes from our
first garden. Now I
serve it whenever I
make chicken
quesadillas.”



11
Corn and Black Beans
Ingredients:

1/4 of an onion, diced
1/2 of a bell pepper, chopped
1 Tbl olive oil
1 fresh tomato, or 1/2 can of
diced tomatoes
2 cloves garlic, minced
1-2 ears of fresh corn, cut off of
the cob
1/2 medium can of black beans
3/4 tsp cumin
dash of chili powder
salt and pepper
dash of vinegar, if desired
1/2 tsp sugar, if desired




Vegetables




1. Sauté onions and peppers in olive oil. When onions become
translucent, add tomatoes, garlic, and corn and cook on medium,
stirring occasionally.
2. Thoroughly rinse beans and add to pan with corn.
3. Mix in cumin, chili powder, salt and pepper.
4. Taste, and if desired, add a dash of vinegar.
5. Taste again, and add sugar if desired. Do not add sugar unless
necessary, as the corn will add a lot of sweetness to the dish.
6. Continue cooking for approximately 5 – 10 minutes.

Number of servings: 3


Comments: It feels odd trying to detail a recipe for this. I know it’s nothing
unique to me, and it’s incredibly easy. Beyond the basics, you can do
whatever you want with this – add cilantro or hot peppers, mix in your favorite
salsa, or even serve it cold – no cooking required!


#
12



































From the kitchen of:
Kathleen Sobai


“This may not be a
soup for Barbara, but
it’ s amazing for the
rest of us mushroom-
eaters. I have never
really liked soup, but
this one is fantastic.
Whenever Dad would go
out of town and Mom
and I could have
whatever we wanted, I
would make tacos one
night and portobello
soup the next. So
simple – so good!”

13
Cream of Portobello Soup
Ingredients:

2 Tbl butter
2 onions, diced
1 1/2 lbs portobello mushrooms
3 C chicken broth
1 C cream
salt and pepper to taste





Section Title Here






1. Clean the mushrooms. If using portobello caps, remove the gills
with a spoon. Chop the caps into half-inch cubes (or thick half-
slices if using baby bellas).
2. Melt the butter in a large pan over medium-high heat. Add the
onions and mushrooms.
3. Seasong the mushrooms with salt and pepper and cook until the
mushrooms are soft and have given off most of their liquid. You
only want to soften and shrink the mushrooms, not brown them.
4. Pour in the broth and cream and simmer for 15 minutes.
5. In a blender, puree about half of the soup* (you can puree more or
less depending on how chunky you like your soup – if you puree
much more than half, you may need to add more chicken broth to
get the soup back to the right consistency)
* Be very careful! This is part that always makes me shut my eyes
and duck – the hot soup has a habit of making the blender explode
if you do too much at once.

Number of servings: 4





14







































From the kitchen of:
Kenneth Rickman


“This is basically the
Campbell's soup recipe,
with a few
modifications. I
sometimes add a
chopped cayenne pepper,
or 1 tsp. crushed red
pepper (same thing,
only dried) for color
and a little heat.”



15
Green Bean Casserole #1
Ingredients:

2 14.5 oz cans cut green beans,
drained
1 8 oz can sliced mushrooms,
drained
1 10.5 oz can condensed cream
of mushroom soup
1 6 oz can french fried onions
2/3 C milk
1 tsp soy sauce
salt & pepper to taste





Vegetables







1. Mix all ingredients together, reserving about 2 oz of fried onions.
2. Place in a covered casserole dish and bake at 350° for 30 minutes.
3. Remove the cover, spread remaining onions on top, and bake
uncovered an additional 15 minutes.

Number of servings: 4





#
16







































From the kitchen of:
Kathleen Sobai


“This version of GBC
requires a little more
energy to make, but I
love the flavors. It’ s
basically a chunky
version of my
mushroom soup poured
over green beans.”



17
Green Bean Casserole #2
Ingredients:

1 pound fresh green beans,
rinsed, trimmed and halved
2 Tbl butter
1 onion, diced
8 oz mushrooms, chopped (I
prefer portobellos)
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 Tbl all-purpose flour
3/4 C chicken broth
3/4 C half-and-half
3/4 C crushed crackers





Vegetables







1. Preheat the oven to 400°.
2. Boil (or microwave) the green beans in salted water for about 6
minutes. Drain and set aside in a casserole dish.
3. In a large sauce pan, sauté the onions and mushrooms in the
butter, with the salt and pepper, until the onions are soft and the
mushrooms have given off most of their liquid. Add the garlic in the
last minute.
4. Stir in the flour and combine thoroughly. Cook for 1 minute.
5. Add the broth and wisk until completely mixed.
6. Add the half-and-half and whisk again. Cook until the mixture
thickens.
7. Pour the sauce over the beans and top with the cracker crumbs.
8. Bake for 15 minutes, until the crumbs brown slightly.

Number of servings: 4-6





#
18







































From the kitchen of:
Kathleen Sobai


“In Morocco, this is
eaten either as a side
dish or a main course.
Lentils aren’ t my
favorite food, but this
is the best way I’ ve had
them yet. Serve this
with a big chunk of
crusty French bread
and you have a very
healthy, hearty meal.”



19
Moroccan Stewed Lentils
Ingredients:

1-2 onions, diced
1/4 C olive oil
1 Tbl garlic, minced
2 Tbl butter
12 oz dried brown lentils
3-4 tomatoes, grated
1/2 C fresh parsley, chopped
4 C chicken broth
1 Tbl paprika
2 tsp cumin
2 tsp ginger
1 tsp coriander
1 tsp turmeric
1 tsp chili powder
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
pinch of cayenne pepper
salt and pepper


Vegetables




1. In a large, heavy-bottomed pot, sauté the onions in the olive oil.
2. When onions become translucent, add the garlic and the butter (you
just want to get the butter melted).
3. While the onion are cooking, wash the lentils and pick out any bits
of rock or other debris.
4. Put the lentils and all of the remaining ingredients into the pot with
the onions and garlic. Heat to boiling and then simmer for 2 hours.
5. Stir frequently while cooking to prevent the lentils from burning.
You will probably need to add some water to keep the stew from
becoming too dry.
6. The final consistency should be that of a thick stew. The stew is
ready when the lentils are very soft and starting to break their skins.

Number of servings: 4


Comments: Moroccans also make a variation of this that uses navy beans.
For the navy bean dish, omit the parsley and grate the onions. The end
product should have the beans swimming in a smooth, spicy tomato gravy


#
20







































From the kitchen of:
Kathleen Sobai


“I love incorporating a
lot of international
dishes into my daily
cooking – and a lot of
veggies – so this one
seemed like a good
idea. It’ s a little time
consuming for a side
dish, and really dense
and rich, so I don’ t
make it very often.
But it packs a lot of
flavor and is very
filling for a veggie.
It’ s a good special
occasion vegetable.”
21
Ratatouille
Ingredients:

3/4 C olive oil
1 lb eggplant
1 lb zucchini
1-2 onions, finely chopped
3 cloves garlic, minced
1/4 C fresh parsley, chopped
1 Tbl fresh basil, chopped
1 tsp thyme
1/4 tsp chili powder
5 fresh tomatoes, chopped; or 1
medium can of diced
tomatoes, drained
salt and pepper





Vegetables




1. Cut the eggplant into slightly smaller than 1-inch cubes, and the
zucchini into 1/2-inch thick crescents. Vary the size of the
vegetable pieces depending on how firm or mushy you want the
final product (ratatouille is meant to be fairly mushy).
2. Heat 1/4 C of oil in a large pan. Add the eggplant and season
generously with salt and pepper. Cook for about 10 minutes, until
the eggplant is soft and wilted.
3. Remove the eggplant and drain on paper towels.
4. Heat another 1/4 C of oil and cook and drain the zucchini the same
way as the eggplant.
5. Heat the last 1/4 C of oil and sauté the onions, garlic, and herbs.
6. When the onions are caramelized, add the tomatoes and chili
powder. Continue cooking for 10 more minutes.
7. Return the eggplant and zucchini to the pan. Season with salt and
pepper and continue cooking for about 20 minutes. The final
mixture should be very soft and juicy (the tomatoes should
disintegrate and provide enough liquid, but if the ratatouille gets too
try, add a little bit of water while cooking).

Number of servings: 4


Comments: This is a good base-recipe for playing with. You could easily
make a very hearty meal by just adding some chicken to the mix and maybe
serving it with pasta. I’ve also taken the general idea of the ratatouille and
made a quicker version with other vegetables instead of the eggplant and
zucchini – as long as you have the basic flavors and the tomatoes, you can
use any vegetables with this – just be sure to give the tomatoes time to fall
apart and get a little “saucy.”

22


23
When I make roux, I
make extra and keep it
in the fridge. If it's
made with oil, it never
gets too hard, but even
with butter, it can be
scooped out like hard ice
cream. The roux can be
used to thicken stews,
sauces, etc. without any
lumps, and is the start
to a very quick gravy.
It takes me less than 10
minutes to make SOS
with pre-made roux. -
KR
If a dish is too salty,
add cut up potatoes.
They'll take up some of
the salt. You can either
serve them or throw them
away afterward.
(Thanks, Grandma!) -
KR

24
Cream of Tartar will
make macaroni &
cheese creamier. Use 1-
2 tsp in the sauce, and
make everything else
as in the recipe. The
tartaric acid (cream of
tartar) prevents some
of the proteins from
coagulating and
setting up. - KR







































From the kitchen of:
Kathleen Sobai


“This is a bit of a diet-
buster, but it’ s so good!
It makes a big
chickeny-creamy-
cheesy plate of
goodness. I usually
add a lot of diced
vegetables to make it a
great one-dish meal. I
also normally make a
double batch so I have a
delicious frozen dinner
standing by.”

25
Chicken Tetrazzini
Ingredients:

8 oz spaghetti, cooked
4 Tbl butter
3 Tbl flour
1 1/2 C chicken broth
3/4 C cream
1/2 C grated parmesan (good
quality)
2 C cooked chicken, chopped
salt and pepper
Optional Additions:
1/2 C peas, cooked
1/2 C carrots, cooked
1/2 C mushrooms, sauteed
in a little butter



Pasta, Potatoes, and Rice




1. Preheat oven to 350°
2. Melt the butter in a sauce pan and whisk in the flour. Stir in the
chicken broth and half of the cream.
3. Heat on high until the sauce boils violently, then whisk in half of the
parmesan. Continue stirring until the cheese is fully melted.
4. Add the remaining cream and repeat the process with the second
half of the cheese. Season with salt and pepper (be careful with the
salt).
5. Combine the cooked spaghetti, chicken, optional vegetables, and
sauce. Mix well and transfer to a baking dish.
6. Cover and bake for 40 minutes.

Number of servings: 3


Comments: Since living in Morocco, I have become a big fan of vegetables.
Except for peas, I almost never use frozen vegetables anymore, because I’ve
decided that fresh veggies are the key to good veggies. Carrots are at the
top of my list right now. What I normally do is peal and slice or dice to
whatever size I want, then I just boil them with a little salt in the microwave.
At that point, they are super easy to put into almost any casserole or pasta,
or sauté them with a little butter and a variety of spices. Go fresh – it’s so
much more satisfying!
26







































From the kitchen of:
Doug Rickman


“This is the real deal…
and it’ s ruined us
Rickman kids on Kraft
for life.”



27
Macaroni & Cheese
Ingredients:

3 Tbl butter
3 Tbl flour
2 C milk
1 1/2 tsp salt
1/4 tsp black pepper
3 C shredded cheddar cheese
2 C macaroni, cooked
1 C crushed crackers


Pasta, Potatoes, and Rice





1. Preheat oven to 375° F.
2. Cook pasta in salted water (use a large pot). Drain and put pasta
back into pot. Top with shredded cheese.
3. While pasta is cooking, melt butter in a saucepan and stir in flour.
Cook for 1-2 minutes, stirring constantly.
4. Pour in milk and whisk to blend well. Add the salt and pepper and
heat until sauce thickens.
5. Pour sauce over pasta and cheese. Stir well and transfer to a
baking dish.
6. Cover and cook for 30 minutes. Remove from oven and top with
crushed crackers. Return to oven and cook uncovered for another
15 minutes.

Number of servings: 4-6




28







































From the kitchen of:
Kenneth Rickman


“In case you didn't
notice, this is our basic
mac & cheese recipe,
j ust with a different
cheese, spinach added,
and not baked.”



29
Macaroni & Cheese Florentine
Ingredients:

1/4 C butter
1/4 C flour
1-2 tsp salt
1/2 tsp black pepper
1 pinch nutmeg
2 C milk
2 C shredded cheese (Italian
blend: parmesan, romano,
provolone & mozzarella
works well)
20 oz frozen chopped spinach
8 oz dry pasta (rotini, farfalle,
penne, macaroni, etc.)


Pasta, Potatoes, and Rice





1. In a saucepan, melt the butter and combine it with the flour. Add
the seasonings, then stir in milk to make a creamy sauce. Cook
over medium low heat while adding cheese until it is all in and
melted completely.
2. Thaw the spinach, then drain it by wringing in a clean towel until it is
as dry as practical. Crumble the resulting mass into the sauce a
few minutes before adding the pasta, just to heat the spinach
completely.
3. Boil the pasta. 10 minutes in salted water seems to work well.
Drain the water, then mix the pasta & sauce in a serving dish.
Serve.

Number of servings: 4-6



Comments: This sauce ends up being pretty thick, so it might stand up well
to heavier stuffed pasta, like tortellini or ravioli. It would also make an
excellent stuffing for those, or manicotti or similar. Also, frozen chopped
broccoli can be substituted or mixed 50/50 in place of the spinach.

It helps to cook the sauce gently for a few minutes after melting the cheese.
It also helps if you cook the roux just a little before adding the milk. Both
smooth the sauce, and reduce the raw flour taste & texture.
30







































From the kitchen of:
Kenneth Rickman


“I tried this one day
after watching too
many cooking shows,
and it turned out
great. It takes a little
more time than plain
rice, but the results are
worth it.”



31
Mushroom & Onion Risotto
Ingredients:

8 oz mushrooms, any kind
1/2 C green onion
1/2 tsp salt
1/4 tsp black pepper
1 C rice
3 C chicken stock
1 Tbl butter
1/4 C parmesan cheese


Pasta, Potatoes, and Rice





1. Slice the mushrooms and chop the onions, as finely as desired.
Sautee them together in a little olive oil or butter, just until soft.
2. Add the salt & pepper, then the rice, and stir to coat it evenly with
oil. Add a portion of the stock, about a cup or so, and stir. Cover
and cook over medium high heat, stirring occasionally.
3. When there is no more liquid, and before the rice begins to burn
and stick, add more stock. Keep adding stock, stirring, and cooking
down until all the stock is added.
4. Stir in the butter and cheese and serve.

Number of servings: 2



Comments: I like to reserve a little of the onion to add at the end, to give a
little stronger flavor, texture, and color.

Arborio rice is the "correct" rice for risotto. It's a medium grain rice. I've used
regular long grain rice quite successfully, however, and it's a good bit
cheaper.

There are an infinite number of variations on this dish. I've seen broccoli
added at the end, and heard of ham. Cooked chicken would be good. The
main thing is the technique, and the additions can be varied to suit your
tastes. I imagine that olive oil could be used in place of the butter at the end,
but have not tried it.
32







































From the kitchen of:
Kathleen Sobai


“Sometimes I
absolutely love potato
soup when I order it at
a restaurant,
sometimes not so much,
and it’ s no secret that
I’ ve never been a huge
fan of Mom’ s nail
soup. For me, this is a
perfect potato soup –
creamy, with lots of
chunky potatoes and
crispy bacon. It’ s made
me finally start to
crave homemade potato
soup!”
33
No-nails Potato Soup
Ingredients:

4 lbs potatoes (or 6 large ones)
4 cups chicken broth
1/2 lb bacon, diced
1 onion, diced
6 green onions, chopped
2 cloves of garlic, chopped
1/4 C butter
1/4 C flour
1 1/2 C cream, or half and half
2 C milk
1/4 tsp chili powder
dash of cayenne
salt and pepper to taste
Shredded cheddar for serving



Pasta, Potatoes, and Rice




1. Peel and dice potatoes and boil in chicken stock (add water if
necessary to cover potatoes, but sparingly, because potatoes will
not be drained). Cook until potatoes are fork-tender, and then
remove from heat.
2. In a separate pan, cook bacon pieces until crispy (these will be
used to top the soup or mix in at the end, so finish them to your own
desired crispiness). Remove bacon and reserve 2 tablespoons of
grease.
3. Sauté diced regular onion in bacon grease until transparent. Add
half of the chopped green onions (white ends, and some green bits)
and garlic when onions are almost finished. Continue to sauté for
2 – 3 minutes longer.
4. In pan with onions and garlic, melt butter and blend in flour. When
flour is fully absorbed, whisk in cream or half and half.
5. On medium setting, reheat potatoes and broth. While reheating,
pour the cream sauce into the pot with cooked potatoes. Use a
potato masher to break up most of the potato chunks.
6. Stir in approximately 2 cups of milk, or until the soup reaches the
consistency you want. Add the chili powder, cayenne, salt, and
pepper and blend well. Continue cooking for 10 minutes.
7. Serve topped with grated cheddar cheese, reserved green onions,
and bacon pieces.

Number of servings: 6




34







































From the kitchen of:
Kenneth Rickman


“Quick and easy, I
make these as a side for
almost anything.
They cook without
attention while I tend
to the main dish.”



35
Oven Fried Potatoes
Ingredients:

2-3 potatoes
2 Tbl oil
2 tsp salt
1 tsp black pepper
Optional
1/4 tsp cayenne pepper
1 tsp dried parsley



Pasta, Potatoes, and Rice







1. Peel the potatoes if desired. Cut them in 1/2" to 3/4" cubes, and
toss with the oil and seasonings.
2. Spread them on a baking sheet, and bake at 400° F for 30 minutes.
A little cooking spray on the pan will help keep them from sticking.
Turn them once halfway through cooking to brown then evenly.

Number of servings: 2


Comments: I don't bother to peel the potatoes, or turn them during cooking.
The side against the pan gets a nice brown, but the upper side does not. It's
still good.


#
36








































From the kitchen of:
Kenneth Rickman


“Here' s one which I
made for a 10th
anniversary party at
Pinocchio's (the
restaurant where we
had our rehearsal
dinner). It was such a
hit that I had people
asking me for the
recipe, and the owner
asked if she could keep
all the leftovers!”


37
Spinach Lasagna
Ingredients:

2 oz prosciutto
2 cloves garlic
12 oz spinach
4 oz unsalted butter
1/4 C all purpose flour
2 C milk or cream
Pinch nutmeg
16-24 oz cheese (mozzarella,
romano, parmesan, asiago,
gorgonzola, etc. to taste)
Salt & pepper to taste
1/2 lb lasagna noodles, cooked



Pasta, Potatoes, and Rice




1. Finely chop the prosciutto and onion, mince the garlic, and roughly
chop the spinach. Crisp the prosciutto in a little olive oil, then sauté
the garlic and onion until translucent.
2. Remove the mixture from the pan, then add the spinach and cook
over medium heat to wilt. When thoroughly wilted, drain the liquid
and add the previous mixture.
3. Over medium heat, melt the butter and whisk in the flour to make a
roux. Cook for 2 minutes, then whisk in the nutmeg, salt and
pepper. Slowly add milk, whisking constantly to prevent lumps.
4. When the sauce begins to thicken, add half of the cheeses (not
including gorgonzola) a little at a time, stirring until completely
melted. When all the cheese is melted, stir in the spinach mixture.
Adjust the seasoning as needed, and add milk if necessary to thin
the mixture.
5. Lightly butter a baking dish, then build layers of noodles, spinach,
and remaining cheese (including gorgonzola), making sure to finish
with cheese.
6. Bake uncovered at 375 degrees F for 30 minutes. Broil gently at
the end, if necessary, to lightly brown the cheese.

Number of servings: 4-6



Comments: For Pinocchio's, I used 8 oz each of mozzarella and romano,
about 4 oz of parmesan, and 12 oz of a pre-packaged Italian blend. After
putting roughly 1/2 of this mixture in the sauce, I added 8 oz of gorgonzola,
and used the resulting mixture when building the lasagna. This was for a
double recipe, but it gives a rough idea of the proportions I used. I also used
half & half in place of milk in the sauce.
38

39
Instead of buying boneless
pork chops, I buy a whole
tenderloin when it's on sale,
and slice it into chops at home.
That way I get them as thick as
I like, and the price per pound is
generally a lot lower than pre-
cut chops. Also, a beef rib roast
can be cut into ribeye steaks. -
KR
I keep a "chicken scrap" bag in
the freezer. Whenever I'm
working with chicken, I'll put
any leftover parts in the bag.
When the bag is full, I dump
the whole block into a large pot,
cover with water, add onions,
celery, and carrots if I have any
handy, and simmer for 8-10
hours, then strain. This lets me
make a fair sized pot of broth
when it is convenient, rather
than having to make a little
each time I have chicken scraps.
Celery tops, carrot ends, and
onion skins can be added to the
bag as they're generated as
well, making the frozen mess a
stock starter kit. - KR
To keep eggs from sticking, heat the pan
evenly and thoroughly, add a little oil,
then pour in the eggs. If the pan is cold,
the protein in the egg binds with the metal
of the pan, but the hot pan and oil cooks
the egg before it has a chance to bond. I
don't know why adding the oil to the hot
pan is important, but it seems to be. Not
only does almost every chef and recipe
claim that the technique works, but I have
found there to be a difference between that
and simply heating the pan and oil
together. - KR

40
When I freeze solid cuts of meat
(steak, chicken, pork chops, fish,
etc.) I put them in a freezer bag
with 1C water and 1 tsp salt, then
eliminate as much air as possible.
The salt lightly brines the meat
as long as the water is liquid,
and speeds the thawing process.
The block of ice prevents freezer
burn, and allows thawing in hot
water without cooking the meat. I
find that I can thaw about
anything that will fit in a 1 QT
bag in an hour or so. I haven't
tried the technique with
hamburger, but I suspect it would
not work. Cut up beef, chicken,
fish nuggets, etc. should work
very well. - KR
Rather than buying
boneless, skinless
chicken breast, I'll
buy split breast, or
even a whole chicken,
cut up or otherwise.
Boning and
skinning the breast
takes only a couple
minutes, and the
remainder can be
made into broth and
frozen. - KR
When I'm in a rush and just
need to get some sort of protein
into a dish, I use store-bought
frozen, shredded beef (the kind
they sell for cheese-steaks). The
flavor is not anything to write
home about, but they come in
convenient 1/4 lb patties that
cook and fall apart in 4
minutes. And because it's
sliced so thin, there are no big
rubbery chunks that break
your jaw. I use this a lot when
making stroganoff in a hurry.
- KS



































From the kitchen of:
Kenneth Rickman


“North Carolina
residents are
apparently required to
have an opinion on
BBQ, preferably with a
favorite restaurant.
This is as good as any
I' ve tried, and better
than most.”

41
Carolina Pulled Pork Bar-B-Que
Ingredients:

Pork:
4-5 lbs Boston butt

Brine:
1 C salt
1 C molasses
4 C water
1 Tbl liquid smoke
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

Sauce:
1 29 oz can tomato sauce
29 oz vinegar (use the tomato
sauce can)
1 C sugar (brown, molasses,
honey, granular, Splenda)
1/4 C prepared mustard
2 Tbl black pepper
1 Tbl Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp Tabasco sauce
pinch of salt


Meat, Poultry, and Fish






1. Make the brine by mixing all the ingredients, making sure the salt
dissolves. It's easier if you heat it, but make sure you cool it again
before use. Place the meat in the brine, and let it sit for 8-12 hours
in the refrigerator. I found that a large zip top bag works well. Turn
the meat whenever you happen to think about it. Discard the brine
after use, unless you're making another batch right away.
2. After removing the meat from the brine, either wrap it in foil or place
in a close-fitting pan with a lid. I suggest foil, since the meat will fall
apart, and the foil lets you pull it out of the drippings. If you use foil,
you'll need a pan underneath. Cook at 210° F for 10 hours. When
it's done, let it cool for 10-20 minutes. Remove any bones or large
pieces of fat, put the meat in a bowl, and separate by pulling with
two forks. Add a pinch of salt to taste, if needed. Add a little of the
cooking liquid to the pulled meat, if needed, to moisten.
3. Pour all the sauce ingredients into a medium saucepan, and bring
to a simmer. A whisk will help to keep everything well mixed.
Simmer for 30 minutes to 1 hour. Adjust seasonings to suit your
taste.

Comments: The pork recipe can be increased as needed, using more 4-5 lb.
pieces of butt. The volume of brine would probably work fine for two pieces,
but you'll need more for more meat. They should cook in about the same
time, as long as you don't overcrowd the oven. You can use a smoker
instead of an oven, in which case eliminate the liquid smoke and foil.

The sauce recipe makes a LOT of sauce, and there's no reason why it can't
be reduced. The quantities are only estimates, guessing from memory
based on "a little of this, a little of that, taste, repeat".

As an alternative to marinating the pork, you can use the same seasonings,
with a lot less salt and a little less sugar, right on top of the meat before
cooking. It's not as good, but it's pretty close.
42




































From the kitchen of:
Kathleen Sobai


“These are basically
copies of Taco Bell’ s
quesadillas, but they
taste so much better
when made at home.
They’ re really easy to
do, and even for us big
eaters, one and a half
quesadillas each makes
a very filling meal.”

43
Chicken Quesadillas
Ingredients:

1 lb chicken breast tenderloins
salt and pepper
2 Tbl butter or oil
4 tortillas (large)
1 C cheddar cheese, grated
1 C monterey jack cheese,
grated
Sauce:
1/4 C mayonnaise
2 tsp minced jalapenos
(jarred)
2 tsp “juice” from jalapenos
3/4 tsp sugar
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp turmeric
1/8 tsp garlic powder
dash of cayenne
dash of salt






Meat, Poultry, and Fish






1. Combine all sauce ingredients and mix well. Let sit while preparing
the rest of the meal.
2. Heat the butter or oil and pan-fry the chicken, seasoning with salt
and pepper while cooking. When chicken is browned and just
cooked, set aside to rest.
3. When chicken is cool enough to handle, slice into bite-size pieces.
4. Spread 1/4 of the sauce onto half of a tortilla. Sprinkle with 1/4 of
the chicken and the cheeses.
5. Place the tortilla flat in a large, hot non-stick pan (I usually just wipe
out the chicken pan with a paper towel and use that).
6. When the tortilla is slightly warmed, fold the clean side over the side
with the chicken, cheese, and sauce and press down. Cook on
medium-high heat until the bottom of the quesadilla is lightly
browned. Carefully flip the quesadilla and brown the other side.
Watch the quesadillas carefully because when the pan is fully hot,
there is a very small window between browning the tortilla and
burning it!
7. Repeat steps 4-6 with remaining ingredients.
8. Allow each quesadilla to cool slightly and then slice into quarters

Number of servings: 4 quesadillas

44



































From the kitchen of:
Kathleen Sobai


“This i s t ruly a labor of
love. I n Morocco, couscous
is a classic, beloved dish
that t hey take much ti me to
prepare. Here, I only bot her
wit h the steami ng process if
it’ s a very special occasion,
or i f I j ust want to make
people laugh at t he ti me it
takes t o cook a piece of pasta
that’ s hal f t he size of a
grai n of rice.

I have recipes for maki ng
the couscous grains
themselves, but I do not
recommend t hat . I t is a
skill best left to t rue
Moroccan housewives. J ust
buy t he dry couscous that
comes i n a plasti c j ar here –
that’ s t he best .”

45
Couscous, Part 1 (the grains)
Ingredients:

4 C couscous (1 1/2 lbs)
1 tsp salt
oil for your hands

Number of servings: 6-8
Comments: These instructions are
from the only authentic Moroccan
cookbook I have found in the US –
Couscous and Other Good Food
from Morocco. They are designed
for a couscousiere, a special pot
with a tall, slightly bulbous bottom
for the broth and a colander top,
with lots of tiny holes to let
maximum steam through without
allowing the couscous to fall into
the broth. Couscousieres are
rather expensive here, so I have
used makeshift versions of pasta
pots with built-in drainers and large
pots with a regular colander on top.
They do not work as well, and you
have to be careful to get the grains
fully cooked and a tight seal
between top and bottom.

When I don’t want to mess with all
of this, I hydrate the couscous by
following the instruction on the
packaging – letting it soak up
boiling liquid for about 5 minutes.
If you do this, use half water and
half broth from the meat and
veggies. It’s not as delicate, but it
saves a lot of time.


Meat, Poultry, and Fish


1. First washing and drying of the couscous: In a large, shallow
pan, wash the couscous by pouring 12 cups of water over the
grains. Stir quickly with your hands and then drain off the excess
water with a sieve. Put the grains back in the pan, smooth them
out, and leave them to swell for 10-20 minutes. After, with wet,
cupped hands, work the grains by lifting up handfuls of grain,
rubbing gently and letting them fall back into the pan. This should
break up any lumps that have formed
2. First steaming: Dampen a strip of cheesecloth, dust with flour,
and twist it into a strip the length of the circumference of the rim of
the bottom part of your couscousiere or steaming pot. Use this to
seal the colander on top of the pot with the broth. The bottom of the
steamer should not touch the broth. Slowly dribble one-quarter of
the couscous into the steamer, allowing them to form a soft mound.
Steam for 5 minutes and then gently add the rest of the couscous.
Lower the heat to medium and steam for 20 minutes. Do not cover
the couscous while it steams.
3. Second drying of the couscous: Remove the top part of the
steamer. Dump the couscous into a large, shallow pan and spread
out. Sprinkle 1/2 to 1 cup of cold water and 1 teaspoon salt over
the grains. Separate and break up any lumps by lifting and rubbing
the grains gently. Oil you hand lightly and rework the grains – this
helps to keep each grain seperate. Allow the grains to dry for 10
minutes. If it feels too dry, then add another cup of water slowly,
raking the couscous with your hands after each additon. Up to this
point, the couscous can be prepared several hours ahead of time;
just cover the grains with a damp cloth and then break up the lumps
again before starting step 4.
4. 20 minutes before serving: Put the couscous back in the steamer
top and reseal with the cheesecloth. Steam for 20 minutes. Pour
out the cousous onto a large serving platter and break up any
lumps with yuor fingers. At this point, each grain should be
separate and completely cooked, not chewy or hard in the center. If
the grains are not cooked, repeat steps 3 and 4. If the meat and
vegetable are already cooked, remove them from the broth and just
use the broth to steam the couscous.
46




































From the kitchen of:
Kathleen Sobai


“There are dozens of
varieties of couscous
dishes in Morocco.
This is a type similar
to that in Fez, and as
close as I can find to
what I had in Souk el
Arbaa. This couscous
was served for lunch on
most Fridays.

Another tasty couscous
version has no
vegetables and is
flavored with lots of
caramelized onions,
white raisins, and
cinnamon.”

47
Couscous, Part 2 (the broth)
Ingredients:

1 C dried chickpeas, or 1 20 oz
can chickpeas
3 lbs chicken, in pieces
3/4 C butter
2 Tbl salt
1 Tbl black pepper
pinch of saffron
2 tsp ginger powder
1/2 tsp turmeric
2 onions, quartered
1/2 bunch of fresh parsley
1/2 bunch of fresh cilantro
1 tomatoes, peeled, seeded,
and quartered
1 lb carrots
1 lb turnips
1 lb zucchini
1/2 head of cabbage, quartered
1/2 lb pumpkin, or other squash
sprinkle of chili flakes

Number of servings: 6-8



Meat, Poultry, and Fish

1. Soak the chickpeas overnight. The next day, drain and cover with
fresh water and cook for 1 hour. Drain, cool, and remove skins by
submerging the chickpeas in cold water and gently rubbing them.
The skins will rise to the top. Drain and set aside. If using canned
chickpeas, remove the skins and set aside.
2. If steaming the couscous traditionally, follow step 1 (washing and
drying) now.
3. For the broth, put the chicken in the bottom of a large pot,
preferably a couscousiere, that can be fitted with a steaming tray on
top. Along with the chicken, put half of the butter, the salt, pepper,
saffron, ginger, turmeric, onions, fresh herbs (tied together in a
bundle), and tomatoes in the bottom of the steaming pot. Cover
and cook for 10 minutes, swirling occasionally. Then add 3-4
quarts of water and the chickpeas (unless using canned) and bring
to a boil. Simmer for 1 hour, covered.
4. Peel the carrots, turnips, and pumpkin or other squash. Quarter the
carrots and zucchini by cutting in half length- and width-wise. Cut
the turnips and squash into medium thickness wedges.
5. If steaming, follow couscous steps 2 and 3 now (first steaming and
second drying).
6. Add the carrots and turnips to the broth and continue cooking for 30
minutes. Add more water if necessary.
7. Add the zucchini, cabbage, chili flakes, pumpkin, and canned
chickpeas (if using) and bring to a boil. Seal the steamer of
couscous over the broth and cook for 20 minutes. Dot the
couscous with the remaining butter in the last 5 minutes.
8. Dump the couscous onto a large serving platter and toss with a little
butter, breaking up any lumps. Form a large well in the middle and
spoon the meat and vegetables on top. Check the broth for
seasoning and adjust if desired. Then pour part of the broth over
the couscous, reserving about a cup for people to moisten their own
more if they like. Dig in! In Morocco, they take pieces of meat and
veggies, surround them in couscous, and form it all into a bite-size
ball by bouncing in their right hand, then pop it in the mouth.
48



































From the kitchen of:
Kathleen Sobai


“Mmm… What can I
say? Just thinking
about Amina’ s version
of this chicken makes
my mouth water. When
done well, this is
hands-down my
favorite Moroccan dish.
The problem is, I can
never hit the mark. I
made Abbes call home
j ust to ask for this
recipe – I still can’ t do
it j ustice, but this
recipe is by far the best
I’ ve found.”

49
Moroccan “Wedding” Chicken
Ingredients:

1 whole chicken, or equivalent
parts, with skin
1/2 bunch parsley
1/2 bunch cilantro
4 cloves garlic
1/4 tsp salt
1 large onion
1 tomato
1 Tbl ginger
1 tsp pepper
1 tsp turmeric, with some
saffron if you have it
salt to taste
2 Tbl olive oil
1 Tbl canola oil
2 Tbl smen, ghee, or butter
water
1/4 C green olives
1/2 of a preserved lemon, if you
have it
2-4 potatoes (depending on
number of people eating)
oil for frying
salt for potatoes

Number of servings: 4-6


Meat, Poultry, and Fish


1. Roughly chop parsley, cilantro, and garlic. Put in a blender with just
enough water to allow the blender to puree the herbs. Mix the
puree with the 1/4 teaspoon salt and rub into the chicken. Put most
of the mixture into the chest cavity (or under the skin if using
pieces). Put the chicken into a large pot with lid.
2. Grate the onion and discard most of the liquid. Put onion into the
pot with chicken.
3. Grate tomoato (slice the tomato in half, push the cut edge against
the grater, and work the tomato until only the flattened skin remains
– this is a popular trick in Moroccan cooking) and put the flesh and
liquid into the chicken pot.
4. Put ginger, pepper, turmeric, saffron, and salt in with the chicken.
Be delicate with the salt, and adding the olives later will make the
dish saltier.
5. Put the oilve oil, canola oil, and smen into the pot. Smen is a
spiced, rancid butter particular to North Africa. It is difficult to find,
so you can use Indian ghee or regular butter in place of smen.
6. Pour in enough water to cover the chicken’s legs. Cover and boil
until chicken is fully cooked.
7. While chicken cooks, peel and slice potatoes into “steak fry” size
strips.
8. Remove chicken and set aside. Let sauce reduce until half way
between a broth and a gravy. Add olives in final 5 minutes. This is
also the time to put in a couple slices of preserved lemons, if you
have any.
9. Heat about 1/4 inch of oil in a frying pan and fry the chicken until
browned on all sides (rolling works best for a whole chicken).
10. Fry sliced potatoes in oil until browned. Drain and lightly salt.
11. Place chicken on a platter and pour the sauce over. Top chicken
with fried potatoes. Dig in with some crusty bread!
50



































From the kitchen of:
Kathleen Sobai


“Think of Italian
spaghetti and
meatballs – then scrap
the pasta, change the
spices entirely, and
add a whole lotta bread.
In Morocco this dish is
a meal by itself (plus
bread for scooping up
the yummy tomato
sauce), but you could
certainly eat it with
pasta or rice or even
mashed potatoes.”

51
Moroccan Meatballs
Ingredients:

2 1/2 lb ground beef or lamb
1 egg
1/2 C ketchup
2 Tbl coriander, divided in half
2 Tbl cumin, divided
1/2 tsp cinnamon, divided
1 Tbl garlic powder
1 tsp onion powder
1 tsp thyme
3/4 tsp mustard powder
3/4 tsp paprika
3/4 tsp allspice
1/2 tsp chili powder
1/2 tsp turmeric
1/2 tsp ginger powder
salt and pepper
Sauce:
2 Tbl olive oil
1/2 C onion, minced
1 Tbl garlic, minced
4 C tomato puree
1 C chicken broth
1 Tbl fresh parsley,
chopped fine


Meat, Poultry, and Fish


1. In a large pan, sauté the onion in the olive oil until soft. Add the
garlic, 1/4 tsp cinnamon, 1 Tbl cumin, and 1 Tbl coriander and heat
for 1 minute.
2. Stir in the tomato puree and most of the chicken broth (reserve
some to be added or not during the cooking process to reach your
desired sauce consistency). Mix in the parsley and season
generously with salt and pepper.
3. Bring the sauce to a boil and then simmer gently for at least an
hour. Stir frequently and add broth or water if necessary to prevent
burning.
4. While sauce is simmering, prepare the meatballs:
5. In a large bowl, mix the meat, egg, ketchup, salt and pepper to
taste, and all remaining spices. Try to distribute the spices as
thoroughly as possible without overworking the meat (too much
mixing will make for very dense meatballs).
6. Roll the meat into balls slightly smaller than a ping-pong ball.
7. Gently place the meatballs into the simmering sauce.
8. Cook the meatballs in the sauce for approximately 20 minutes – be
sure to turn the meatballs at least once while cooking.

Number of servings: 6
Comments: This recipe is fairly big and will probably require two large pans if
you make a full batch. When I made this for our wedding, I used every pan
and all 8 burners in the house – afterwards, there was tomato sauce
everywhere, and the house smelled like curry for days. If you are short on
space and need to make a large batch, bake the meatballs in the oven by
themselves, and then combine the meat and drippings with the sauce.

In Morocco, this is sometimes served with an egg on top. When the dish is
finished and the sauce is still extremely hot, crack the egg over the meatballs
and let the sauce poach the egg.
52




































From the kitchen of:
Kathleen Sobai


“I found this recipe
online – tried it once
and fell in love! Every
other “Indian” type
dish I’ ve ever tried to
make has been a total
flop, but this one is a
gem. It’ s not too spicy,
and the yogurt gives it
the most delicious
richness and texture.
And it’ s so easy – If
Abbes liked Indian food
more, I would make this
every week.

53
Pakistani Tomato Chicken
Ingredients:

1 lb chicken, in whatever size
pieces you like
1/2 C oil
2 green chilies, seeded and
diced
1 medium can chopped
tomatoes
1/2 Tbl fresh ginger, minced
1/2 Tbl garlic, minced
1/2 Tbl chili powder
1/2 tsp turmeric
100 grams plain yogurt
1/4 tsp mustard powder
1/2 tsp coriander
1/2 tsp black pepper
1/4 tsp thyme
salt to taste





Meat, Poultry, and Fish






1. In a large pan, fry the chicken in the oil until the chicken is almost
done and has browned on the outside. Sprinkle with a little salt
while the chicken cooks.
2. Remove chicken from pan. Into the oil, add the chilies, tomatoes,
ginger, garlic, chili powder, turmeric powder, and a little salt. Cover
the pan and cook for 8-10 minutes, until the tomatoes begin to fall
apart.
3. Stir in the yogurt and return the chicken to the pan. Add the
mustard powder, coriander, pepper, and thyme *. Cover again and
cook until chicken is tender. Add water if the sauce gets too dry.
Depending on the type of chicken pieces you use, the cooking time
will be 5-20 minutes.
* The original recipe calls for 1/2 tsp of crushed fennel as well, but
I do not add this because I am not a big fan of fennel – except in
pizza!

Number of servings: 3

54



































From the kitchen of:
Kenneth Rickman


“It’ s so good that even
Cindy, who claims to
hate catfish, loves it!
Just make sure to use
good quality fish.”

55
Pan-Fried Catfish
Ingredients:

1/2 C flour
1/2 C corn meal
1 Tbl salt
1 Tbl black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 lbs catfish (nuggets or
fillets)






Meat, Poultry, and Fish






1. Mix all the dry ingredients together in a bowl or bag. Coat the fish
completely, then fry in 2-3 tbsp oil over medium heat, turning after
2-3 minutes, when the bottom is browned. Drain on a paper towel,
and serve with lemon juice.

Number of servings: 2-4

Comments: Placing the fish skin side up first will help prevent them from
curling too badly.

You can marinate the fish in buttermilk for a few hours, or even overnight, to
add a little extra flavor. It will also help more breading stick. Personally, I
don't ever bother, but it's tasty enough if you feel like it.

The breading will soak up oil. 2-3 tbsp should be enough for a single batch.
You may have to add more for the next batch, depending on how much is left
in the pan.

A cover on the pan will help the fish cook faster and prevent spattering, but
the breading will be a little soggier.

This recipe also works well with other fish, such as mahi-mahi, tilapia,
flounder, cod, and presumably also perch, trout, and any number of other
white fish. Changing the ratio of flour to corn meal will give a different
texture, more flour giving a lighter coating better suited to lighter fish.
56




































From the kitchen of:
Doug Rickman


“Cheap, quick, easy,
and tasty. What more
could you ask for in a
meal?” - Kenneth

57
Slop on a Shingle (S.O.S.)
Ingredients:

1/4 C butter
1/4 C flour
2.25 oz. chipped beef
2 C milk
pepper to taste
toast






Meat, Poultry, and Fish








1. In a medium skillet or saucepan, melt the butter, then whisk in the
flour until an even paste is achieved.
2. Cook over medium heat for 1-2 minutes, stirring constantly. Cut or
tear the beef into small pieces, and stir into the roux.
3. Slowly add milk, whisking constantly, until the gravy is the right
consistency. Add pepper to taste, if desired. The meat should have
enough salt that no more is needed, but taste and adjust if needed.
4. Serve over toast.




58



































From the kitchen of:
Kathleen Sobai


“I think these may be
what made Abbes fall
in love with me. I’ m
not saying they’ re out
of this world, but
they’ re rich, spicy, and
meaty – j ust the thing
for a Moroccan who’ s
missing his mom’ s
cooking.

Making pie dough for
me is like fighting
WWIII, so I j ust use the
ready-made stuff. I’ m
sure these would be
great with pasty dough
or fresh pie crusts.”

59
Spicy Meat Pies
Ingredients:

2 carrots, chopped and cooked
1 onion, diced
1 mild pepper (Hungarian,
Poblano, or Anaheim),
seeded and chopped
1 Tbl olive oil
2 tsp garlic, minced
1 lb ground beef
1 tomato, diced
1 tsp onion powder
1 tsp paprika
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper
1 package of ready-made pie
dough (2 crusts)






Meat, Poultry, and Fish






1. Preheat oven according to instructions on pie dough package.
2. Sauté the onions and chopped pepper in the olive oil until soft.
3. In the same pan, brown the meat and break it up into small pieces.
Add the garlic in the last minute of cooking. Do not cook the meat
all the way through, because it will be cooked longer in the next
step.
4. Add the tomatoes and all of the spices. Cook until the tomatoes
begin to fall apart, approximately 10 minutes
5. Mix together the meat mixture and the carrots. Set aside to cool
enough to handle.
6. Unroll (or unfold) the pie crusts and patch any holes or tears. Cut
each crust in half and place on a lightly greased baking sheet.
7. Spoon one quarter of filling onto one side of a pie crust section.
Fold the section in half and crimp the edges to completely enclose
the filling. Repeat with other three pie crust pieces.
8. Bake for 10-15 minutes, just until crust is lightly browned.

Number of servings: 4
Comments: You can also stretch the meat in this by using 1/2 lb ground beef
and adding 2 large boiled, diced potatoes.
60

61

62







































From the kitchen of:
Doug Rickman


“Why do I need to say
anything about these
cookies? They may not
be as visually
appealing to some as
those big, thick cookies,
but these have the
flavor to beat anybody.
- Kathleen”



63
Chocolate Chip Cookies
Ingredients:

1/2 C butter, softened
1/2 C shortening
3/4 C sugar
3/4 C brown sugar (half light,
half dark)
1 tsp vanilla
2 eggs
1 tsp water
1/2 tsp salt
1 tsp baking soda
2 1/3 – 2 1/4 C flour
12 oz chocolate chips





Desserts





1. Preheat oven to 350° F.
2. Cream the butter, shortening, sugar, and brown sugar together.
3. Add the vanilla, eggs, and water and mix until smooth.
4. Add the salt, baking soda, and flour and mix again. When smooth,
add the chocolate chips.
5. Using two spoons, drop small rounds of the dough onto a cookie
sheet.
6. Bake for 10 – 11 minutes, until the bottom edge of the cookie starts
to turn brown. Do not brown the rest of the cookie, or the finished
product will be dry.
7. Cool for a couple minutes and then transfer to a rack. Devour.

Makes: 2 dozen?
64







































From the kitchen of:
Doug Rickman
(a.k.a. Betty Crocker)


“Rickman household
pie Numero Uno.”



65
Lemon Meringue Pie
Ingredients:

Crust:
1 C flour
1/2 tsp salt
1/3 C + 1 Tbl shortening
2-3 Tbl cold water

Filling:
3 egg yolks
1 1/2 C sugar
1/3 C + 1 Tbl cornstarch
1 1/2 C water
3 Tbl butter
2 tsp lemon peel, grated (if you
have it)
1/2 C lemon juice

Merringue:
3 egg whites
1/4 tsp cream of tartar
6 Tbl sugar
1/2 tsp vanilla





Desserts


1. In medium bowl, mix flour and salt. Cut in shortening, using pastry
blender, until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly
floured surface. Wrap in plastic wrap; refrigerate about 45 minutes
or until dough is firm and cold, yet pliable. This allows the
shortening to become slightly firm, which helps make the baked
pastry more flaky.
3. Heat oven to 475° F. With floured rolling pin, roll pastry into round 2
inches larger than upside-down 9-inch glass pie plate. Place dough
in pie plate, pressing firmly against bottom and side. Trim edges as
desired. Prick bottom and side of pastry thoroughly with fork. Bake
8 to 10 minutes or until light brown; cool.
4. Reduce oven temperature to 400° F. In small bowl, beat egg yolks
with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually
stir in water. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back
into hot mixture in saucepan. Boil and stir 2 minutes; remove from
heat. Stir in butter, lemon peel, and lemon juice. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric
mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do not under-beat. Beat
in vanilla. Spoon onto hot pie filling. Spread over filling, carefully
sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool for 2
hours. Cover and refrigerate cooled pie until serving. Store in
refrigerator.
Makes: 1 nine-inch pie

66







































From the kitchen of:
Doug Rickman
(a.k.a. Betty Crocker)


“They’ re so good, but I
always get nervous
when I make them. It’ s
such an easy recipe,
but somehow I can
manage to bungle it
pretty badly
(everybody remember
the curling, leathery,
lemon-j erky I managed
to get on top one
time?). - Kathleen”



67
Lemon Squares
Ingredients:

1 C flour
1/2 C butter, softened
1/4 C powdered sugar
1 C sugar
2 tsp lemon peel, if you have it
2 Tbl lemon juice
1/2 tsp baking powder
1/4 tsp salt
2 eggs
extra powdered sugar for the
top, if you wish





Desserts





1. Preheat oven to 350° F.
2. Mix flour, butter and powdered sugar. Press in ungreased square
pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3. Bake crust for 20 minutes.
4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt
and eggs with electric mixer on high speed about 3 minutes or until
light and fluffy. Pour over hot crust.
5. Bake 25 to 30 minutes or until no indentation remains when
touched lightly in center. Cool; dust with powdered sugar if desired.
Cut into about 1 1/2-inch squares.

Makes: 2 dozen squares
68







































From the kitchen of:
Kathleen Sobai


“I tried this on a whim,
and it was a huge hit.
It has all the flavor of
cheesecake but with an
airy texture and no
cloying sweetness.

You can build it like a
normal cheesecake, but
I made a dozen little
cheesecake cupcakes
instead – much more
fun, and good portion
control!”


69
Strawberry Cheesecake Fluffs
Ingredients:

Crust:
1 2/3 C graham cracker crumbs
1/4 C sugar
6 Tbl butter, melted

Filling:
8 oz cream cheese, softened
8 oz sour cream
1/3 C sugar
lemon juice to taste
8 oz cool whip

Topping:
1 pint strawberries, cleaned and
roughly chopped
3 C sugar
1 tsp vanilla



Desserts




1. Thoroughly mix all crust ingredients and press into pie plate, or
divide between one dozen cupcake wrappers (enough to make a
crust at least 1/8 inch thick).
2. Bake crust for 5 – 7 minutes at 350 degrees. Let cool.
3. For the filling, beat together cream cheese, sour cream, and sugar.
Add a splash of lemon juice if desired. Then fold in cool whip.
4. Spoon filling onto cooled crust and refrigerate for at least one hour.
5. While cake is cooling, prepare strawberries. Set aside 1/3 of the
fresh, cut strawberries.
6. Over medium heat, cook the remaining 2/3 chopped strawberries
with the sugar and vanilla. Stirring occasionally, cook until sauce
thickens, about 5 – 10 minutes.
7. If desired, puree or mash all or part of the strawberry mixture.
Combine with reserved fresh strawberries and let cool.
8. Pour strawberry topping over cheesecake and enjoy!

Number of servings: 12




70







































From the kitchen of:
Sharon Rickman
(handed down from
Betty Rickman)


“I love this pie – I can’ t
eat too much of any
other sort of pie in one
sitting, but this one I
can gobble up. It’ s so
fluffy and tangy and
j ust mmm…”
- Kathleen



71
Strawberry Pie
Ingredients:

1 baked pie crust
3 oz strawberry Jello pkg
3/4 C boiling water
10 oz frozen strawberries,
thawed
1 1/2 Tbl lemon juice
2 egg whites
1/8 tsp salt
1 pkg prepared Dream Whip, or
1-2 C whipped cream, plus
extra for topping





Desserts





1. Make and bake pie crust. Use whatever method you wish:
homemade crust (see lemon meringue pie recipe), rolled-up dough
from the diary section, or a frozen crust. After baking, set aside to
cool completely.
2. Dissolve Jello in boiling water, stirring until thoroughly dissolved.
Add the strawberries (and the juice from the strawberries). You
should either mash the strawberries ahead of time, or put
everything (Jello and strawberries) into the blender and pulse
briefly.
3. Refrigerate the filling until partially set (the consistency of unbeaten
egg whites).
4. Beat the egg whites, salt, and chilled filling together until fluffy.
5. Fold in the whipped cream. Pour the filling into the piecrust and
chill until set.
6. Top with extra whipped cream and enjoy!

Makes: 1 pie
72

These are the recipes that we grew up with, and those that have become standards in our own kitchens.

Compiled with love for family, tradition, and cooking by Kathleen Sobai and Kenneth Rickman, in consultation with Barbara Boswell.

Brea ds

1

Veget able s

9

Pa sta, Potat oes, a nd Rice

23

Me at, Pou lt ry, an d Fi sh

39

Des se rts

61

1 .

2 .

Anadama Bread Doug & Betty Rickman From the kitchens of: Ingredients: 1/2 C cornmeal 1 C cold water “This is Dad’s favorite bread recipe. This version of the recipe is from the original card from Nuisance Grandma.” 1 C boiling water 2 Tbl shortening 1/2 C molasses 1 1/2 tsp salt 1 pkg yeast (2/3 Tbl) 1/2 C lukewarm water 5 C flour 3 . The card is well loved and about the same color as the bread itself. she has written “Memories are made of this. not the recipe in the books she made. On the back.

Makes: 2 loaves 4 . Punch the dough down. add shortening. 2. Stir in the flour to make a stiff dough. stir mixture into boiling water. Let rise one hour. Place in a greased. 5. 4. turn out onto a floured board.Breads 1. Dissolve yeast in 1/2 cup lukewarm water. add the yeast. molassas and salt. 3. Mix cornmeal with cold water. 6. covered pan to rise for one hour. Set aside to cool. Bake in 400° oven for 50 minutes. When cornmeal mixture is cool. Knead on a floured board 8-10 minutes (the more the better). Shape into two loaves.

Mom’s Cornbread From the kitchen of: Sharon Rickman Ingredients: 1 C flour 1 C cornmeal “It’s the basic cornbread we grew up with. honey. or molasses (Mom prefers honey) 2-4 Tbl oil 5 . Best made with fresh millground meal from Falls Mill. Not too dry or dense.Kathleen 2 tsp baking powder 1/2 tsp salt 2 eggs 1 C milk 1/4 C sugar.” .

Mix together all of the dry ingredients (flour.Breads 1. cornmeal. well. baking powder. Number of servings: 4 6 . Preheat oven to 400° 2. milk. Bake for 20 minutes if using a pan. salt). Add in all of the wet ingredients (eggs. Pour batter into a lightly greased baking pan or muffin tins. oil) and mix 4. 3. 5. 15 minutes if using a muffin tin. honey.

Waffles From the kitchen of: Doug Rickman Ingredients: 2 C flour 1 tsp baking powder.Kathleen 1 tsp salt 2 C milk 4 eggs 3/4 C butter. melted 1 Tbl sugar 2/3 Tbl yeast 7 . if desired “Which do you prefer: square or diamond? I swear there’s a difference!” .

Also. seperate the egg whites and yolkes. and beat the whites before adding them to the other ingredients 2. golden brown. 3. perhaps). pour the batter into your waffle iron and cook until Makes a big batch 8 . but the original recipe called for 4 tsp of it.Breads 1. Let the batter sit in a warm place for a while (say. the length of a church service. if you want to add some fluff. so use your judgement. Mix together all ingredients. Dad sometimes does not use any baking powder. A little at a time.

This lets you reduce the salt somewhat.A pinch of ground cayenne pepper in a dish will enhance the flavor without making it spicy. .KR 9 .

Grandma!) . (Thanks. and can save a slightly overseasoned meal.If a dish is too spicy.KR 10 . add sugar. The sugar will counteract the heat.

” 1 Tbl olive oil 1 fresh tomato. This one came about while I was trying to use up some fresh tomatoes from our first garden. minced 1-2 ears of fresh corn. Now I serve it whenever I make chicken quesadillas.Corn and Black Beans From the kitchen of: Kathleen Sobai Ingredients: 1/4 of an onion. chopped “I am always on the hunt for ways to make vegetables more exciting and to use more than just the old standards. if desired 1/2 tsp sugar. if desired 11 . or 1/2 can of diced tomatoes 2 cloves garlic. cut off of the cob 1/2 medium can of black beans 3/4 tsp cumin dash of chili powder salt and pepper dash of vinegar. diced 1/2 of a bell pepper.

6. 3. Taste. 2. Beyond the basics. Do not add sugar unless necessary. and if desired. garlic. When onions become translucent. 5. and corn and cook on medium. and it’s incredibly easy. stirring occasionally. Thoroughly rinse beans and add to pan with corn. salt and pepper. you can do whatever you want with this – add cilantro or hot peppers. chili powder. mix in your favorite salsa. or even serve it cold – no cooking required! 12 . add tomatoes. Sauté onions and peppers in olive oil. Number of servings: 3 Comments: It feels odd trying to detail a recipe for this. Mix in cumin. Continue cooking for approximately 5 – 10 minutes. add a dash of vinegar. and add sugar if desired. Taste again. I know it’s nothing unique to me. as the corn will add a lot of sweetness to the dish. 4.Vegetables 1.

but it’s amazing for the rest of us mushroomeaters. I have never really liked soup. diced “This may not be a soup for Barbara. So simple – so good!” 1 1/2 lbs portobello mushrooms 3 C chicken broth 1 C cream salt and pepper to taste 13 .Cream of Portobello Soup From the kitchen of: Kathleen Sobai Ingredients: 2 Tbl butter 2 onions. but this one is fantastic. I would make tacos one night and portobello soup the next. Whenever Dad would go out of town and Mom and I could have whatever we wanted.

Section Title Here 1. Pour in the broth and cream and simmer for 15 minutes. If using portobello caps. Clean the mushrooms. puree about half of the soup* (you can puree more or less depending on how chunky you like your soup – if you puree much more than half. In a blender. Number of servings: 4 14 . You only want to soften and shrink the mushrooms. Melt the butter in a large pan over medium-high heat. 2. 5. Chop the caps into half-inch cubes (or thick halfslices if using baby bellas). 3. you may need to add more chicken broth to get the soup back to the right consistency) * Be very careful! This is part that always makes me shut my eyes and duck – the hot soup has a habit of making the blender explode if you do too much at once. remove the gills with a spoon. Add the onions and mushrooms. Seasong the mushrooms with salt and pepper and cook until the mushrooms are soft and have given off most of their liquid. 4. not brown them.

drained “This is basically the Campbell's soup recipe. drained 1 10. or 1 tsp. I sometimes add a chopped cayenne pepper.” 1 8 oz can sliced mushrooms.5 oz can condensed cream of mushroom soup 1 6 oz can french fried onions 2/3 C milk 1 tsp soy sauce salt & pepper to taste 15 . with a few modifications. crushed red pepper (same thing.5 oz cans cut green beans. only dried) for color and a little heat.Green Bean Casserole #1 From the kitchen of: Kenneth Rickman Ingredients: 2 14.

Vegetables 1. 2. and bake uncovered an additional 15 minutes. Remove the cover. reserving about 2 oz of fried onions. Mix all ingredients together. 3. spread remaining onions on top. Place in a covered casserole dish and bake at 350° for 30 minutes. Number of servings: 4 16 .

minced 2 Tbl all-purpose flour 3/4 C chicken broth 3/4 C half-and-half 3/4 C crushed crackers 17 .Green Bean Casserole #2 From the kitchen of: Kathleen Sobai Ingredients: 1 pound fresh green beans. but I love the flavors.” 2 Tbl butter 1 onion. chopped (I prefer portobellos) 1/2 tsp salt 1/2 tsp black pepper 2 cloves garlic. trimmed and halved “This version of GBC requires a little more energy to make. It’s basically a chunky version of my mushroom soup poured over green beans. rinsed. diced 8 oz mushrooms.

In a large sauce pan. Add the garlic in the last minute. Cook until the mixture thickens. until the crumbs brown slightly. Stir in the flour and combine thoroughly. Boil (or microwave) the green beans in salted water for about 6 minutes. 4. Add the half-and-half and whisk again. 7. until the onions are soft and the mushrooms have given off most of their liquid. with the salt and pepper. 8.Vegetables 1. Drain and set aside in a casserole dish. 3. Cook for 1 minute. 2. 6. 5. Pour the sauce over the beans and top with the cracker crumbs. sauté the onions and mushrooms in the butter. Number of servings: 4-6 18 . Add the broth and wisk until completely mixed. Bake for 15 minutes. Preheat the oven to 400°.

diced 1/4 C olive oil “In Morocco. Serve this with a big chunk of crusty French bread and you have a very healthy. Lentils aren’t my favorite food. hearty meal. but this is the best way I’ve had them yet.” 1 Tbl garlic. this is eaten either as a side dish or a main course. minced 2 Tbl butter 12 oz dried brown lentils 3-4 tomatoes. chopped 4 C chicken broth 1 Tbl paprika 2 tsp cumin 2 tsp ginger 1 tsp coriander 1 tsp turmeric 1 tsp chili powder 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of cloves pinch of cayenne pepper salt and pepper 19 . grated 1/2 C fresh parsley.Moroccan Stewed Lentils From the kitchen of: Kathleen Sobai Ingredients: 1-2 onions.

Vegetables

1. In a large, heavy-bottomed pot, sauté the onions in the olive oil. 2. When onions become translucent, add the garlic and the butter (you
just want to get the butter melted).

3. While the onion are cooking, wash the lentils and pick out any bits
of rock or other debris.

4. Put the lentils and all of the remaining ingredients into the pot with
the onions and garlic. Heat to boiling and then simmer for 2 hours.

5. Stir frequently while cooking to prevent the lentils from burning.
You will probably need to add some water to keep the stew from becoming too dry.

6. The final consistency should be that of a thick stew. The stew is
ready when the lentils are very soft and starting to break their skins.

Number of servings: 4

Comments: Moroccans also make a variation of this that uses navy beans. For the navy bean dish, omit the parsley and grate the onions. The end product should have the beans swimming in a smooth, spicy tomato gravy

20

Ratatouille
From the kitchen of:
Kathleen Sobai
Ingredients:
3/4 C olive oil 1 lb eggplant

“I love incorporating a lot of international dishes into my daily cooking – and a lot of veggies – so this one seemed like a good idea. It’s a little time consuming for a side dish, and really dense and rich, so I don’t make it very often. But it packs a lot of flavor and is very filling for a veggie. It’s a good special occasion vegetable.”

1 lb zucchini 1-2 onions, finely chopped 3 cloves garlic, minced 1/4 C fresh parsley, chopped 1 Tbl fresh basil, chopped 1 tsp thyme 1/4 tsp chili powder 5 fresh tomatoes, chopped; or 1 medium can of diced tomatoes, drained salt and pepper

21

Vegetables

1. Cut the eggplant into slightly smaller than 1-inch cubes, and the
zucchini into 1/2-inch thick crescents. Vary the size of the vegetable pieces depending on how firm or mushy you want the final product (ratatouille is meant to be fairly mushy).

2. Heat 1/4 C of oil in a large pan. Add the eggplant and season
generously with salt and pepper. Cook for about 10 minutes, until the eggplant is soft and wilted.

3. Remove the eggplant and drain on paper towels. 4. Heat another 1/4 C of oil and cook and drain the zucchini the same
way as the eggplant.

5. Heat the last 1/4 C of oil and sauté the onions, garlic, and herbs. 6. When the onions are caramelized, add the tomatoes and chili
powder. Continue cooking for 10 more minutes.

7. Return the eggplant and zucchini to the pan. Season with salt and

pepper and continue cooking for about 20 minutes. The final mixture should be very soft and juicy (the tomatoes should disintegrate and provide enough liquid, but if the ratatouille gets too try, add a little bit of water while cooking).

Number of servings: 4

Comments: This is a good base-recipe for playing with. You could easily make a very hearty meal by just adding some chicken to the mix and maybe serving it with pasta. I’ve also taken the general idea of the ratatouille and made a quicker version with other vegetables instead of the eggplant and zucchini – as long as you have the basic flavors and the tomatoes, you can use any vegetables with this – just be sure to give the tomatoes time to fall apart and get a little “saucy.”

22

but even with butter. The roux can be used to thicken stews. I make extra and keep it in the fridge. etc.When I make roux. Grandma!) KR 23 . (Thanks. If it's made with oil. it can be scooped out like hard ice cream. You can either serve them or throw them away afterward. and is the start to a very quick gravy. They'll take up some of the salt. it never gets too hard. It takes me less than 10 minutes to make SOS with pre-made roux. sauces. add cut up potatoes. without any lumps. KR If a dish is too salty.

and make everything else as in the recipe.KR 24 . Use 12 tsp in the sauce.Cream of Tartar will make macaroni & cheese creamier. . The tartaric acid (cream of tartar) prevents some of the proteins from coagulating and setting up.

chopped salt and pepper Optional Additions: 1/2 C peas. but it’s so good! It makes a big chickeny-creamycheesy plate of goodness. I usually add a lot of diced vegetables to make it a great one-dish meal. cooked 1/2 C mushrooms. I also normally make a double batch so I have a delicious frozen dinner standing by.Chicken Tetrazzini From the kitchen of: Kathleen Sobai Ingredients: 8 oz spaghetti.” 3 Tbl flour 1 1/2 C chicken broth 3/4 C cream 1/2 C grated parmesan (good quality) 2 C cooked chicken. cooked 1/2 C carrots. sauteed in a little butter 25 . cooked 4 Tbl butter “This is a bit of a dietbuster.

At that point. Mix well and transfer to a baking dish. 4. Preheat oven to 350° 2. because I’ve decided that fresh veggies are the key to good veggies. Cover and bake for 40 minutes. they are super easy to put into almost any casserole or pasta. Combine the cooked spaghetti. Stir in the chicken broth and half of the cream. and sauce. 5. then I just boil them with a little salt in the microwave. Heat on high until the sauce boils violently. Season with salt and pepper (be careful with the salt). Continue stirring until the cheese is fully melted. I have become a big fan of vegetables. chicken. then whisk in half of the parmesan. 3. and Rice 1. What I normally do is peal and slice or dice to whatever size I want. 6.Pasta. or sauté them with a little butter and a variety of spices. Go fresh – it’s so much more satisfying! 26 . I almost never use frozen vegetables anymore. optional vegetables. Carrots are at the top of my list right now. Add the remaining cream and repeat the process with the second half of the cheese. Melt the butter in a sauce pan and whisk in the flour. Number of servings: 3 Comments: Since living in Morocco. Except for peas. Potatoes.

” 2 C milk 1 1/2 tsp salt 1/4 tsp black pepper 3 C shredded cheddar cheese 2 C macaroni. cooked 1 C crushed crackers 27 .Macaroni & Cheese From the kitchen of: Doug Rickman Ingredients: 3 Tbl butter 3 Tbl flour “This is the real deal… and it’s ruined us Rickman kids on Kraft for life.

Cook pasta in salted water (use a large pot). 2. Remove from oven and top with crushed crackers. Drain and put pasta back into pot. Preheat oven to 375° F. Cover and cook for 30 minutes. 6. Stir well and transfer to a baking dish. While pasta is cooking. 3. 5.Pasta. Pour in milk and whisk to blend well. Number of servings: 4-6 28 . Add the salt and pepper and heat until sauce thickens. 4. stirring constantly. Potatoes. Top with shredded cheese. melt butter in a saucepan and stir in flour. Cook for 1-2 minutes. Pour sauce over pasta and cheese. and Rice 1. Return to oven and cook uncovered for another 15 minutes.

this is our basic mac & cheese recipe. penne. etc.) 29 . farfalle. macaroni. just with a different cheese. romano.” 1-2 tsp salt 1/2 tsp black pepper 1 pinch nutmeg 2 C milk 2 C shredded cheese (Italian blend: parmesan. spinach added.Macaroni & Cheese Florentine From the kitchen of: Kenneth Rickman Ingredients: 1/4 C butter 1/4 C flour “In case you didn't notice. provolone & mozzarella works well) 20 oz frozen chopped spinach 8 oz dry pasta (rotini. and not baked.

like tortellini or ravioli. Thaw the spinach. then drain it by wringing in a clean towel until it is as dry as practical. Potatoes. Serve. so it might stand up well to heavier stuffed pasta. 10 minutes in salted water seems to work well. Also. It would also make an excellent stuffing for those. Boil the pasta. 2. just to heat the spinach completely. Add the seasonings. then mix the pasta & sauce in a serving dish. and Rice 1. In a saucepan. 30 . frozen chopped broccoli can be substituted or mixed 50/50 in place of the spinach. Number of servings: 4-6 Comments: This sauce ends up being pretty thick. It also helps if you cook the roux just a little before adding the milk. 3. It helps to cook the sauce gently for a few minutes after melting the cheese. Crumble the resulting mass into the sauce a few minutes before adding the pasta. melt the butter and combine it with the flour. or manicotti or similar. Both smooth the sauce.Pasta. then stir in milk to make a creamy sauce. Cook over medium low heat while adding cheese until it is all in and melted completely. and reduce the raw flour taste & texture. Drain the water.

” 1/2 tsp salt 1/4 tsp black pepper 1 C rice 3 C chicken stock 1 Tbl butter 1/4 C parmesan cheese 31 . but the results are worth it. any kind 1/2 C green onion “I tried this one day after watching too many cooking shows. and it turned out great. It takes a little more time than plain rice.Mushroom & Onion Risotto From the kitchen of: Kenneth Rickman Ingredients: 8 oz mushrooms.

and the additions can be varied to suit your tastes. Cover and cook over medium high heat. and it's a good bit cheaper. and heard of ham. I've seen broccoli added at the end. It's a medium grain rice. Number of servings: 2 Comments: I like to reserve a little of the onion to add at the end. 2. Sautee them together in a little olive oil or butter. then the rice. Cooked chicken would be good. 32 . Stir in the butter and cheese and serve. Slice the mushrooms and chop the onions. however.Pasta. Add the salt & pepper. and stir to coat it evenly with oil. Arborio rice is the "correct" rice for risotto. just until soft. to give a little stronger flavor. and stir. Keep adding stock. I imagine that olive oil could be used in place of the butter at the end. 4. When there is no more liquid. stirring occasionally. Add a portion of the stock. I've used regular long grain rice quite successfully. and Rice 1. There are an infinite number of variations on this dish. Potatoes. and color. The main thing is the technique. but have not tried it. 3. stirring. add more stock. texture. and cooking down until all the stock is added. as finely as desired. and before the rice begins to burn and stick. about a cup or so.

this is a perfect potato soup – creamy. For me. chopped 2 cloves of garlic. sometimes not so much. diced 6 green onions. It’s made me finally start to crave homemade potato soup!” 1/2 lb bacon. with lots of chunky potatoes and crispy bacon. or half and half 2 C milk 1/4 tsp chili powder dash of cayenne salt and pepper to taste Shredded cheddar for serving 33 .No-nails Potato Soup From the kitchen of: Kathleen Sobai Ingredients: 4 lbs potatoes (or 6 large ones) 4 cups chicken broth “Sometimes I absolutely love potato soup when I order it at a restaurant. chopped 1/4 C butter 1/4 C flour 1 1/2 C cream. and it’s no secret that I’ve never been a huge fan of Mom’s nail soup. diced 1 onion.

3. Cook until potatoes are fork-tender. melt butter and blend in flour. Use a potato masher to break up most of the potato chunks. Peel and dice potatoes and boil in chicken stock (add water if necessary to cover potatoes. Add the chili powder. and Rice 1. reheat potatoes and broth. cayenne. While reheating. In pan with onions and garlic. Remove bacon and reserve 2 tablespoons of grease. Number of servings: 6 34 . Potatoes. Serve topped with grated cheddar cheese. but sparingly. so finish them to your own desired crispiness). because potatoes will not be drained). Sauté diced regular onion in bacon grease until transparent. reserved green onions. and bacon pieces. Add half of the chopped green onions (white ends. and pepper and blend well. pour the cream sauce into the pot with cooked potatoes. 6. cook bacon pieces until crispy (these will be used to top the soup or mix in at the end. and then remove from heat. When flour is fully absorbed. Continue to sauté for 2 – 3 minutes longer. Stir in approximately 2 cups of milk. and some green bits) and garlic when onions are almost finished. whisk in cream or half and half. or until the soup reaches the consistency you want. salt. 5. In a separate pan. 2. 7.Pasta. 4. On medium setting. Continue cooking for 10 minutes.

” 2 tsp salt 1 tsp black pepper Optional 1/4 tsp cayenne pepper 1 tsp dried parsley 35 . I make these as a side for almost anything.Oven Fried Potatoes From the kitchen of: Kenneth Rickman Ingredients: 2-3 potatoes 2 Tbl oil “Quick and easy. They cook without attention while I tend to the main dish.

The side against the pan gets a nice brown. and bake at 400° F for 30 minutes. 2. or turn them during cooking. and toss with the oil and seasonings. and Rice 1.Pasta. Cut them in 1/2" to 3/4" cubes. Number of servings: 2 Comments: I don't bother to peel the potatoes. Potatoes. 36 . It's still good. but the upper side does not. Turn them once halfway through cooking to brown then evenly. Peel the potatoes if desired. A little cooking spray on the pan will help keep them from sticking. Spread them on a baking sheet.

asiago. gorgonzola. romano.Spinach Lasagna From the kitchen of: Kenneth Rickman Ingredients: 2 oz prosciutto 2 cloves garlic “Here's one which I made for a 10th anniversary party at Pinocchio's (the restaurant where we had our rehearsal dinner). It was such a hit that I had people asking me for the recipe. cooked 37 . and the owner asked if she could keep all the leftovers!” 12 oz spinach 4 oz unsalted butter 1/4 C all purpose flour 2 C milk or cream Pinch nutmeg 16-24 oz cheese (mozzarella. etc. to taste) Salt & pepper to taste 1/2 lb lasagna noodles. parmesan.

to lightly brown the cheese. 2. if necessary. then add the spinach and cook over medium heat to wilt. whisking constantly to prevent lumps. stirring until completely melted. 38 . Cook for 2 minutes. When all the cheese is melted. I used 8 oz each of mozzarella and romano. Finely chop the prosciutto and onion. and 12 oz of a pre-packaged Italian blend. making sure to finish with cheese. and add milk if necessary to thin the mixture.Pasta. about 4 oz of parmesan. stir in the spinach mixture. 6. 3. I also used half & half in place of milk in the sauce. Adjust the seasoning as needed. add half of the cheeses (not including gorgonzola) a little at a time. drain the liquid and add the previous mixture. mince the garlic. Remove the mixture from the pan. When thoroughly wilted. When the sauce begins to thicken. 5. After putting roughly 1/2 of this mixture in the sauce. Broil gently at the end. This was for a double recipe. melt the butter and whisk in the flour to make a roux. then build layers of noodles. and remaining cheese (including gorgonzola). then whisk in the nutmeg. Lightly butter a baking dish. Number of servings: 4-6 Comments: For Pinocchio's. Over medium heat. and Rice 1. then sauté the garlic and onion until translucent. 4. and used the resulting mixture when building the lasagna. Potatoes. Slowly add milk. I added 8 oz of gorgonzola. and roughly chop the spinach. Crisp the prosciutto in a little olive oil. salt and pepper. spinach. but it gives a rough idea of the proportions I used. Bake uncovered at 375 degrees F for 30 minutes.

but it seems to be. KR I keep a "chicken scrap" bag in the freezer. making the frozen mess a stock starter kit. rather than having to make a little each time I have chicken scraps. I don't know why adding the oil to the hot pan is important. Whenever I'm working with chicken. Also. . add a little oil. and slice it into chops at home. carrot ends. When the bag is full. add onions. I'll put any leftover parts in the bag. cover with water. .KR To keep eggs from sticking. Not only does almost every chef and recipe claim that the technique works.KR 39 . Celery tops. the protein in the egg binds with the metal of the pan. celery. a beef rib roast can be cut into ribeye steaks. and simmer for 8-10 hours.Instead of buying boneless pork chops. but I have found there to be a difference between that and simply heating the pan and oil together. I dump the whole block into a large pot. heat the pan evenly and thoroughly. That way I get them as thick as I like. I buy a whole tenderloin when it's on sale. then pour in the eggs. and onion skins can be added to the bag as they're generated as well. but the hot pan and oil cooks the egg before it has a chance to bond. then strain. This lets me make a fair sized pot of broth when it is convenient. If the pan is cold. and the price per pound is generally a lot lower than precut chops. and carrots if I have any handy.

I use this a lot when making stroganoff in a hurry. and the remainder can be made into broth and frozen.KS Rather than buying boneless. And because it's sliced so thin. fish. etc.When I'm in a rush and just need to get some sort of protein into a dish. pork chops. chicken.KR When I freeze solid cuts of meat (steak. . I haven't tried the technique with hamburger. Cut up beef. but I suspect it would not work. or even a whole chicken. shredded beef (the kind they sell for cheese-steaks). then eliminate as much air as possible. I use store-bought frozen. fish nuggets. should work very well. and speeds the thawing process.) I put them in a freezer bag with 1C water and 1 tsp salt. cut up or otherwise. I find that I can thaw about anything that will fit in a 1 QT bag in an hour or so. The block of ice prevents freezer burn. there are no big rubbery chunks that break your jaw. etc. I'll buy split breast. but they come in convenient 1/4 lb patties that cook and fall apart in 4 minutes. and allows thawing in hot water without cooking the meat. . The flavor is not anything to write home about. skinless chicken breast. . Boning and skinning the breast takes only a couple minutes. The salt lightly brines the meat as long as the water is liquid.KR 40 . chicken.

This is as good as any I've tried. and better than most. honey. Splenda) 1/4 C prepared mustard 2 Tbl black pepper 1 Tbl Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp Tabasco sauce pinch of salt 41 .Carolina Pulled Pork Bar-B-Que From the kitchen of: Kenneth Rickman Ingredients: Pork: 4-5 lbs Boston butt “North Carolina residents are apparently required to have an opinion on BBQ. molasses. preferably with a favorite restaurant.” Brine: 1 C salt 1 C molasses 4 C water 1 Tbl liquid smoke 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper Sauce: 1 29 oz can tomato sauce 29 oz vinegar (use the tomato sauce can) 1 C sugar (brown. granular.

As an alternative to marinating the pork. a little of that. They should cook in about the same time. Cook at 210° F for 10 hours. and bring to a simmer. Make the brine by mixing all the ingredients. repeat". and Fish 1. After removing the meat from the brine. It's not as good. using more 4-5 lb. unless you're making another batch right away. let it cool for 10-20 minutes. with a lot less salt and a little less sugar. and let it sit for 8-12 hours in the refrigerator. but you'll need more for more meat. if needed. If you use foil. Poultry. Add a pinch of salt to taste. making sure the salt dissolves. The sauce recipe makes a LOT of sauce. A whisk will help to keep everything well mixed. When it's done. guessing from memory based on "a little of this. but it's pretty close. 2. and there's no reason why it can't be reduced. The volume of brine would probably work fine for two pieces. taste. 42 . Discard the brine after use. and separate by pulling with two forks. put the meat in a bowl. since the meat will fall apart. to moisten. if needed. but make sure you cool it again before use. either wrap it in foil or place in a close-fitting pan with a lid. as long as you don't overcrowd the oven. Pour all the sauce ingredients into a medium saucepan. pieces of butt. Add a little of the cooking liquid to the pulled meat. You can use a smoker instead of an oven. Remove any bones or large pieces of fat. I suggest foil. Comments: The pork recipe can be increased as needed. I found that a large zip top bag works well. It's easier if you heat it. Simmer for 30 minutes to 1 hour. Turn the meat whenever you happen to think about it. The quantities are only estimates. 3. in which case eliminate the liquid smoke and foil. and the foil lets you pull it out of the drippings. you can use the same seasonings. Place the meat in the brine. Adjust seasonings to suit your taste. you'll need a pan underneath. right on top of the meat before cooking.Meat.

grated Sauce: 1/4 C mayonnaise 2 tsp minced jalapenos (jarred) 2 tsp “juice” from jalapenos 3/4 tsp sugar 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp turmeric 1/8 tsp garlic powder dash of cayenne dash of salt 43 . one and a half quesadillas each makes a very filling meal.Chicken Quesadillas From the kitchen of: Kathleen Sobai Ingredients: 1 lb chicken breast tenderloins salt and pepper “These are basically copies of Taco Bell’s quesadillas.” 2 Tbl butter or oil 4 tortillas (large) 1 C cheddar cheese. and even for us big eaters. They’re really easy to do. but they taste so much better when made at home. grated 1 C monterey jack cheese.

When chicken is browned and just cooked. cheese. 4. Heat the butter or oil and pan-fry the chicken. 6. and Fish 1. Place the tortilla flat in a large. 2. fold the clean side over the side with the chicken. Cook on medium-high heat until the bottom of the quesadilla is lightly browned. Carefully flip the quesadilla and brown the other side. When chicken is cool enough to handle. Allow each quesadilla to cool slightly and then slice into quarters Number of servings: 4 quesadillas 44 . Poultry. When the tortilla is slightly warmed. slice into bite-size pieces. there is a very small window between browning the tortilla and burning it! 7. seasoning with salt and pepper while cooking. hot non-stick pan (I usually just wipe out the chicken pan with a paper towel and use that). Spread 1/4 of the sauce onto half of a tortilla.Meat. Sprinkle with 1/4 of the chicken and the cheeses. 8. Let sit while preparing the rest of the meal. 3. set aside to rest. and sauce and press down. Watch the quesadillas carefully because when the pan is fully hot. Combine all sauce ingredients and mix well. Repeat steps 4-6 with remaining ingredients. 5.

It’s not as delicate.” Number of servings: 6-8 Comments: These instructions are from the only authentic Moroccan cookbook I have found in the US – Couscous and Other Good Food from Morocco. or i f I jus t wa nt to ma ke people laug h at t he ti me it takes t o co ok a pie ce o f pasta that’ s hal f t he s ize of a grai n o f rice . I n Mo roc co . When I don’t want to mess with all of this. b eloved d is h that t hey tak e muc h ti me to prepare. with lots of tiny holes to let maximum steam through without allowing the couscous to fall into the broth. 45 . They do not work as well. b ut I do not rec o mmend t hat . If you do this. so I have used makeshift versions of pasta pots with built-in drainers and large pots with a regular colander on top. I have recip es fo r maki ng the c ous cous g rain s the mse lves . co usc ous is a clas sic . and you have to be careful to get the grains fully cooked and a tight seal between top and bottom. slightly bulbous bottom for the broth and a colander top. Part 1 (the grains) From the kitchen of: Kathleen Sobai Ingredients: 4 C couscous (1 1/2 lbs) 1 tsp salt oil for your hands “This i s t ruly a la bo r o f love. Couscousieres are rather expensive here.Couscous. It is a skill bes t le ft to t rue Mo ro ccan ho use wive s. Ju st buy t he d ry c ous cous that co mes i n a plasti c jar he re – that’ s t he b est . I o nly bot he r wit h th e stea mi ng p ro ces s if it’s a ve ry special occa sion . They are designed for a couscousiere. a special pot with a tall. I hydrate the couscous by following the instruction on the packaging – letting it soak up boiling liquid for about 5 minutes. but it saves a lot of time. use half water and half broth from the meat and veggies. He re .

Second drying of the couscous: Remove the top part of the 4. Pour out the cousous onto a large serving platter and break up any lumps with yuor fingers. Stir quickly with your hands and then drain off the excess water with a sieve. then add another cup of water slowly. At this point. The bottom of the steamer should not touch the broth. This should break up any lumps that have formed 2. shallow pan. repeat steps 3 and 4. Allow the grains to dry for 10 minutes. Steam for 5 minutes and then gently add the rest of the couscous. If the grains are not cooked.Meat. raking the couscous with your hands after each additon. Lower the heat to medium and steam for 20 minutes. Oil you hand lightly and rework the grains – this helps to keep each grain seperate. Dump the couscous into a large. allowing them to form a soft mound. If the meat and vegetable are already cooked. Up to this point. 3. and Fish 1. with wet. and leave them to swell for 10-20 minutes. rubbing gently and letting them fall back into the pan. Use this to seal the colander on top of the pot with the broth. dust with flour. top and reseal with the cheesecloth. not chewy or hard in the center. smooth them out. Put the grains back in the pan. steamer. just cover the grains with a damp cloth and then break up the lumps again before starting step 4. wash the couscous by pouring 12 cups of water over the grains. First steaming: Dampen a strip of cheesecloth. 20 minutes before serving: Put the couscous back in the steamer 46 . Do not cover the couscous while it steams. Poultry. remove them from the broth and just use the broth to steam the couscous. the couscous can be prepared several hours ahead of time. each grain should be separate and completely cooked. Steam for 20 minutes. If it feels too dry. cupped hands. First washing and drying of the couscous: In a large. shallow pan and spread out. After. and twist it into a strip the length of the circumference of the rim of the bottom part of your couscousiere or steaming pot. Sprinkle 1/2 to 1 cup of cold water and 1 teaspoon salt over the grains. Separate and break up any lumps by lifting and rubbing the grains gently. work the grains by lifting up handfuls of grain. Slowly dribble one-quarter of the couscous into the steamer.

This couscous was served for lunch on most Fridays. peeled.” 3/4 C butter 2 Tbl salt 1 Tbl black pepper pinch of saffron 2 tsp ginger powder 1/2 tsp turmeric 2 onions. Part 2 (the broth) From the kitchen of: Kathleen Sobai Ingredients: 1 C dried chickpeas. Another tasty couscous version has no vegetables and is flavored with lots of caramelized onions. or other squash sprinkle of chili flakes Number of servings: 6-8 47 . and quartered 1 lb carrots 1 lb turnips 1 lb zucchini 1/2 head of cabbage. and cinnamon. in pieces “There are dozens of varieties of couscous dishes in Morocco. and as close as I can find to what I had in Souk el Arbaa. quartered 1/2 lb pumpkin. quartered 1/2 bunch of fresh parsley 1/2 bunch of fresh cilantro 1 tomatoes.Couscous. seeded. or 1 20 oz can chickpeas 3 lbs chicken. white raisins. This is a type similar to that in Fez.

Drain and set aside. they take pieces of meat and veggies. cabbage. put the chicken in the bottom of a large pot. and remove skins by submerging the chickpeas in cold water and gently rubbing them. and pumpkin or other squash. and form it all into a bite-size ball by bouncing in their right hand. turmeric. The skins will rise to the top. cool. Poultry. Dump the couscous onto a large serving platter and toss with a little butter. Add more water if necessary. drain and cover with fresh water and cook for 1 hour. Seal the steamer of couscous over the broth and cook for 20 minutes. surround them in couscous. follow step 1 (washing and drying) now. that can be fitted with a steaming tray on top. saffron. 4. 2. Cover and cook for 10 minutes. For the broth. Drain.Meat. breaking up any lumps. covered.and width-wise. Along with the chicken. and tomatoes in the bottom of the steaming pot. 7. second drying). Dot the couscous with the remaining butter in the last 5 minutes. turnips. onions. reserving about a cup for people to moisten their own more if they like. Cut the turnips and squash into medium thickness wedges. and Fish 1. Simmer for 1 hour. Add the zucchini. and canned chickpeas (if using) and bring to a boil. 3. If steaming the couscous traditionally. 8. 48 . follow couscous steps 2 and 3 now (first steaming and 6. preferably a couscousiere. If steaming. Dig in! In Morocco. the salt. Quarter the carrots and zucchini by cutting in half length. Form a large well in the middle and spoon the meat and vegetables on top. put half of the butter. Then pour part of the broth over the couscous. ginger. The next day. fresh herbs (tied together in a bundle). Then add 3-4 quarts of water and the chickpeas (unless using canned) and bring to a boil. pepper. Add the carrots and turnips to the broth and continue cooking for 30 minutes. If using canned chickpeas. 5. pumpkin. Check the broth for seasoning and adjust if desired. Peel the carrots. Soak the chickpeas overnight. swirling occasionally. then pop it in the mouth. remove the skins and set aside. chili flakes.

with skin “Mmm… What can I say? Just thinking about Amina’s version of this chicken makes my mouth water.Moroccan “Wedding” Chicken From the kitchen of: Kathleen Sobai Ingredients: 1 whole chicken. or butter water 1/4 C green olives 1/2 of a preserved lemon. or equivalent parts. I made Abbes call home just to ask for this recipe – I still can’t do it justice. I can never hit the mark.” 1/2 bunch parsley 1/2 bunch cilantro 4 cloves garlic 1/4 tsp salt 1 large onion 1 tomato 1 Tbl ginger 1 tsp pepper 1 tsp turmeric. The problem is. When done well. but this recipe is by far the best I’ve found. this is hands-down my favorite Moroccan dish. if you have it 2-4 potatoes (depending on number of people eating) oil for frying salt for potatoes 49 Number of servings: 4-6 . with some saffron if you have it salt to taste 2 Tbl olive oil 1 Tbl canola oil 2 Tbl smen. ghee.

Put ginger. and Fish 1. Let sauce reduce until half way between a broth and a gravy. Smen is a spiced. 11. 4. rancid butter particular to North Africa. 2. Fry sliced potatoes in oil until browned.Meat. Heat about 1/4 inch of oil in a frying pan and fry the chicken until browned on all sides (rolling works best for a whole chicken). Roughly chop parsley. and smen into the pot. if you have any. and garlic. peel and slice potatoes into “steak fry” size 8. and salt in with the chicken. Add olives in final 5 minutes. 3. Put most of the mixture into the chest cavity (or under the skin if using pieces). 9. Dig in with some crusty bread! 50 . cilantro. 10. strips. 6. Be delicate with the salt. and adding the olives later will make the dish saltier. turmeric. Place chicken on a platter and pour the sauce over. While chicken cooks. canola oil. Grate the onion and discard most of the liquid. Cover and boil until chicken is fully cooked. push the cut edge against the grater. This is also the time to put in a couple slices of preserved lemons. 5. and work the tomato until only the flattened skin remains – this is a popular trick in Moroccan cooking) and put the flesh and liquid into the chicken pot. Put onion into the pot with chicken. Put in a blender with just enough water to allow the blender to puree the herbs. It is difficult to find. Remove chicken and set aside. Grate tomoato (slice the tomato in half. pepper. Put the oilve oil. 7. Top chicken with fried potatoes. Pour in enough water to cover the chicken’s legs. Mix the puree with the 1/4 teaspoon salt and rub into the chicken. saffron. Poultry. so you can use Indian ghee or regular butter in place of smen. Drain and lightly salt. Put the chicken into a large pot with lid.

but you could certainly eat it with pasta or rice or even mashed potatoes. and add a whole lotta bread.Moroccan Meatballs From the kitchen of: Kathleen Sobai Ingredients: 2 1/2 lb ground beef or lamb 1 egg “Think of Italian spaghetti and meatballs – then scrap the pasta. minced 4 C tomato puree 1 C chicken broth 1 Tbl fresh parsley. minced 1 Tbl garlic. divided 1 Tbl garlic powder 1 tsp onion powder 1 tsp thyme 3/4 tsp mustard powder 3/4 tsp paprika 3/4 tsp allspice 1/2 tsp chili powder 1/2 tsp turmeric 1/2 tsp ginger powder salt and pepper Sauce: 2 Tbl olive oil 1/2 C onion. divided 1/2 tsp cinnamon. In Morocco this dish is a meal by itself (plus bread for scooping up the yummy tomato sauce). divided in half 2 Tbl cumin.” 1/2 C ketchup 2 Tbl coriander. chopped fine 51 . change the spices entirely.

When I made this for our wedding. and Fish 1. 1/4 tsp cinnamon. Number of servings: 6 Comments: This recipe is fairly big and will probably require two large pans if you make a full batch. and the house smelled like curry for days. Bring the sauce to a boil and then simmer gently for at least an hour. bake the meatballs in the oven by themselves. When the dish is finished and the sauce is still extremely hot. Stir frequently and add broth or water if necessary to prevent burning. I used every pan and all 8 burners in the house – afterwards. 6. ketchup.Meat. 3. In a large bowl. Gently place the meatballs into the simmering sauce. 52 . Mix in the parsley and season generously with salt and pepper. Stir in the tomato puree and most of the chicken broth (reserve some to be added or not during the cooking process to reach your desired sauce consistency). In a large pan. Poultry. Try to distribute the spices as thoroughly as possible without overworking the meat (too much mixing will make for very dense meatballs). 1 Tbl cumin. Cook the meatballs in the sauce for approximately 20 minutes – be sure to turn the meatballs at least once while cooking. salt and pepper to taste. If you are short on space and need to make a large batch. 2. there was tomato sauce everywhere. Add the garlic. this is sometimes served with an egg on top. 4. crack the egg over the meatballs and let the sauce poach the egg. In Morocco. and 1 Tbl coriander and heat for 1 minute. and then combine the meat and drippings with the sauce. While sauce is simmering. and all remaining spices. 8. prepare the meatballs: 5. mix the meat. egg. sauté the onion in the olive oil until soft. Roll the meat into balls slightly smaller than a ping-pong ball. 7.

and the yogurt gives it the most delicious richness and texture. minced 1/2 Tbl garlic. It’s not too spicy. And it’s so easy – If Abbes liked Indian food more. I would make this every week. minced 1/2 Tbl chili powder 1/2 tsp turmeric 100 grams plain yogurt 1/4 tsp mustard powder 1/2 tsp coriander 1/2 tsp black pepper 1/4 tsp thyme salt to taste 53 . in whatever size pieces you like “I found this recipe online – tried it once and fell in love! Every other “Indian” type dish I’ve ever tried to make has been a total flop. but this one is a gem.Pakistani Tomato Chicken From the kitchen of: Kathleen Sobai Ingredients: 1 lb chicken. seeded and diced 1 medium can chopped tomatoes 1/2 Tbl fresh ginger. 1/2 C oil 2 green chilies.

Cover again and cook until chicken is tender. Add water if the sauce gets too dry. turmeric powder. but I do not add this because I am not a big fan of fennel – except in pizza! Number of servings: 3 54 . Add the mustard powder. chili powder. and Fish 1. and a little salt. ginger. the cooking time will be 5-20 minutes. pepper. coriander. 2. until the tomatoes begin to fall apart. Sprinkle with a little salt while the chicken cooks. Poultry. Stir in the yogurt and return the chicken to the pan. Depending on the type of chicken pieces you use. fry the chicken in the oil until the chicken is almost done and has browned on the outside. 3. Remove chicken from pan.Meat. * The original recipe calls for 1/2 tsp of crushed fennel as well. add the chilies. Into the oil. Cover the pan and cook for 8-10 minutes. In a large pan. garlic. and thyme *. tomatoes.

Pan-Fried Catfish From the kitchen of: Kenneth Rickman Ingredients: 1/2 C flour 1/2 C corn meal “It’s so good that even Cindy.” 1 Tbl salt 1 Tbl black pepper 1 tsp cayenne pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1-2 lbs catfish (nuggets or fillets) 55 . who claims to hate catfish. loves it! Just make sure to use good quality fish.

but it's tasty enough if you feel like it. This recipe also works well with other fish. Changing the ratio of flour to corn meal will give a different texture. Poultry. tilapia. but the breading will be a little soggier. turning after 2-3 minutes. more flour giving a lighter coating better suited to lighter fish.Meat. 2-3 tbsp should be enough for a single batch. depending on how much is left in the pan. Drain on a paper towel. and any number of other white fish. I don't ever bother. cod. 56 . It will also help more breading stick. such as mahi-mahi. A cover on the pan will help the fish cook faster and prevent spattering. flounder. or even overnight. Coat the fish completely. and Fish 1. then fry in 2-3 tbsp oil over medium heat. and serve with lemon juice. Personally. The breading will soak up oil. to add a little extra flavor. You can marinate the fish in buttermilk for a few hours. You may have to add more for the next batch. and presumably also perch. Mix all the dry ingredients together in a bowl or bag. trout. Number of servings: 2-4 Comments: Placing the fish skin side up first will help prevent them from curling too badly. when the bottom is browned.

Kenneth 2.25 oz. quick.Slop on a Shingle (S. chipped beef 2 C milk pepper to taste toast 57 .) From the kitchen of: Doug Rickman Ingredients: 1/4 C butter 1/4 C flour “Cheap. easy.S.O. and tasty. What more could you ask for in a meal?” .

if desired. 2. then whisk in the flour until an even paste is achieved. and Fish 1.Meat. In a medium skillet or saucepan. 58 . Cut or tear the beef into small pieces. until the gravy is the right consistency. Serve over toast. but taste and adjust if needed. Cook over medium heat for 1-2 minutes. melt the butter. 4. Slowly add milk. whisking constantly. 3. stirring constantly. Add pepper to taste. and stir into the roux. Poultry. The meat should have enough salt that no more is needed.

I’m not saying they’re out of this world. seeded and chopped 1 Tbl olive oil 2 tsp garlic. and meaty – just the thing for a Moroccan who’s missing his mom’s cooking. or Anaheim). but they’re rich. I’m sure these would be great with pasty dough or fresh pie crusts.” 1 mild pepper (Hungarian. spicy. diced “I think these may be what made Abbes fall in love with me. diced 1 tsp onion powder 1 tsp paprika 1/2 tsp coriander 1/2 tsp turmeric 1/2 tsp cumin 1/4 tsp chili powder salt and pepper 1 package of ready-made pie dough (2 crusts) 59 . chopped and cooked 1 onion. so I just use the ready-made stuff.Spicy Meat Pies From the kitchen of: Kathleen Sobai Ingredients: 2 carrots. Making pie dough for me is like fighting WWIII. minced 1 lb ground beef 1 tomato. Poblano.

approximately 10 minutes enough to handle. Add the garlic in the last minute of cooking. Preheat oven according to instructions on pie dough package. Unroll (or unfold) the pie crusts and patch any holes or tears. Spoon one quarter of filling onto one side of a pie crust section. 7. Set aside to cool 6. Fold the section in half and crimp the edges to completely enclose the filling. Mix together the meat mixture and the carrots.Meat. Repeat with other three pie crust pieces. brown the meat and break it up into small pieces. Bake for 10-15 minutes. Poultry. Add the tomatoes and all of the spices. Number of servings: 4 Comments: You can also stretch the meat in this by using 1/2 lb ground beef and adding 2 large boiled. Cut each crust in half and place on a lightly greased baking sheet. 3. 4. Do not cook the meat all the way through. In the same pan. just until crust is lightly browned. Sauté the onions and chopped pepper in the olive oil until soft. and Fish 1. 2. Cook until the tomatoes begin to fall apart. 8. because it will be cooked longer in the next step. diced potatoes. 5. 60 .

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.Chocolate Chip Cookies From the kitchen of: Doug Rickman Ingredients: 1/2 C butter.Kathleen” 3/4 C sugar 3/4 C brown sugar (half light. thick cookies. softened 1/2 C shortening “Why do I need to say anything about these cookies? They may not be as visually appealing to some as those big. half dark) 1 tsp vanilla 2 eggs 1 tsp water 1/2 tsp salt 1 tsp baking soda 2 1/3 – 2 1/4 C flour 12 oz chocolate chips 63 . but these have the flavor to beat anybody.

5. baking soda. eggs. drop small rounds of the dough onto a cookie sheet. When smooth. and water and mix until smooth. Using two spoons. sugar. 3. Add the vanilla. Bake for 10 – 11 minutes. 4. 2. Makes: 2 dozen? 64 . add the chocolate chips. shortening. 6. Cool for a couple minutes and then transfer to a rack. and flour and mix again. Cream the butter. or the finished product will be dry. 7. Devour. until the bottom edge of the cookie starts to turn brown.Desserts 1. Do not brown the rest of the cookie. and brown sugar together. Preheat oven to 350° F. Add the salt.

a.Lemon Meringue Pie From the kitchen of: Doug Rickman (a. Betty Crocker) “Rickman household pie Numero Uno. grated (if you have it) 1/2 C lemon juice Merringue: 3 egg whites 1/4 tsp cream of tartar 6 Tbl sugar 1/2 tsp vanilla 65 .k.” Ingredients: Crust: 1 C flour 1/2 tsp salt 1/3 C + 1 Tbl shortening 2-3 Tbl cold water Filling: 3 egg yolks 1 1/2 C sugar 1/3 C + 1 Tbl cornstarch 1 1/2 C water 3 Tbl butter 2 tsp lemon peel.

Gather pastry into a ball. Store in refrigerator. Wrap in plastic wrap. Pour into pie crust. Boil and stir 1 minute. using pastry blender. Makes: 1 nine-inch pie 66 . lemon peel. carefully sealing meringue to edge of crust to prevent shrinking or weeping. Trim edges as desired. Prick bottom and side of pastry thoroughly with fork. Heat oven to 475° F. In medium bowl. Place dough in pie plate. cool.Desserts 1. 1 tablespoon at a time. continue beating until stiff and glossy. Beat in sugar. This allows the shortening to become slightly firm. Bake 8 to 10 minutes or until light brown. mix sugar and cornstarch. tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). until particles are size of small peas. Spread over filling. Spoon onto hot pie filling. Cover and refrigerate cooled pie until serving. pressing firmly against bottom and side. and lemon juice. Stir in butter. which helps make the baked pastry more flaky. Sprinkle with cold water. Reduce oven temperature to 400° F. mix flour and salt. yet pliable. In 2-quart saucepan. Shape into flattened round on lightly floured surface. gradually stir in water. inches larger than upside-down 9-inch glass pie plate. Bake 8 to 12 minutes or until meringue is light brown. Beat in vanilla. until mixture thickens and boils. roll pastry into round 2 4. stirring constantly. 5. In small bowl. Do not under-beat. Immediately stir at least half of hot mixture into egg yolks. 1 tablespoon at a time. 6. refrigerate about 45 minutes or until dough is firm and cold. beat egg yolks with fork. In medium bowl. beat egg whites and cream of tartar with electric mixer on high speed until foamy. 2. Cook over medium heat. stir back into hot mixture in saucepan. With floured rolling pin. 7. Cool for 2 hours. Cut in shortening. remove from heat. Boil and stir 2 minutes. 3.

but somehow I can manage to bungle it pretty badly (everybody remember the curling. if you have it 2 Tbl lemon juice 1/2 tsp baking powder 1/4 tsp salt 2 eggs extra powdered sugar for the top.Kathleen” Ingredients: 1 C flour 1/2 C butter.k. It’s such an easy recipe. leathery.a.Lemon Squares From the kitchen of: Doug Rickman (a. . but I always get nervous when I make them. lemon-jerky I managed to get on top one time?). Betty Crocker) “They’re so good. softened 1/4 C powdered sugar 1 C sugar 2 tsp lemon peel. if you wish 67 .

Makes: 2 dozen squares 68 . 2. Pour over hot crust. salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Beat granulated sugar.Desserts 1. 5. Mix flour. dust with powdered sugar if desired. butter and powdered sugar. baking powder. Cut into about 1 1/2-inch squares. Preheat oven to 350° F. Cool. Bake crust for 20 minutes. 4. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. 8x8x2 or 9x9x2 inches. lemon juice. Press in ungreased square pan. 3. lemon peel. building up 1/2-inch edges.

and good portion control!” 1/4 C sugar 6 Tbl butter. cleaned and roughly chopped 3 C sugar 1 tsp vanilla 69 . It has all the flavor of cheesecake but with an airy texture and no cloying sweetness.Strawberry Cheesecake Fluffs From the kitchen of: Kathleen Sobai Ingredients: Crust: 1 2/3 C graham cracker crumbs “I tried this on a whim. melted Filling: 8 oz cream cheese. You can build it like a normal cheesecake. but I made a dozen little cheesecake cupcakes instead – much more fun. and it was a huge hit. softened 8 oz sour cream 1/3 C sugar lemon juice to taste 8 oz cool whip Topping: 1 pint strawberries.

cut strawberries. or divide between one dozen cupcake wrappers (enough to make a crust at least 1/8 inch thick). Bake crust for 5 – 7 minutes at 350 degrees. and sugar. 5. Add a splash of lemon juice if desired. While cake is cooling. sour cream. 4. 8. cook the remaining 2/3 chopped strawberries with the sugar and vanilla. Set aside 1/3 of the fresh. Spoon filling onto cooled crust and refrigerate for at least one hour. Thoroughly mix all crust ingredients and press into pie plate. 7. cook until sauce thickens. If desired. prepare strawberries. 3. beat together cream cheese. 6. Let cool. For the filling. Stirring occasionally. Combine with reserved fresh strawberries and let cool. Then fold in cool whip. Pour strawberry topping over cheesecake and enjoy! Number of servings: 12 70 . puree or mash all or part of the strawberry mixture.Desserts 1. about 5 – 10 minutes. Over medium heat. 2.

thawed 1 1/2 Tbl lemon juice 2 egg whites 1/8 tsp salt 1 pkg prepared Dream Whip.Kathleen 10 oz frozen strawberries. It’s so fluffy and tangy and just mmm…” . but this one I can gobble up. or 1-2 C whipped cream. plus extra for topping 71 .Strawberry Pie From the kitchen of: Sharon Rickman (handed down from Betty Rickman) Ingredients: 1 baked pie crust 3 oz strawberry Jello pkg 3/4 C boiling water “I love this pie – I can’t eat too much of any other sort of pie in one sitting.

Dissolve Jello in boiling water. You should either mash the strawberries ahead of time. Refrigerate the filling until partially set (the consistency of unbeaten egg whites). set aside to cool completely. rolled-up dough from the diary section. 6. After baking. 3. Make and bake pie crust. Fold in the whipped cream. and chilled filling together until fluffy. or put everything (Jello and strawberries) into the blender and pulse briefly. 2. Top with extra whipped cream and enjoy! Makes: 1 pie 72 . Use whatever method you wish: homemade crust (see lemon meringue pie recipe). or a frozen crust. salt. Beat the egg whites.Desserts 1. Add the strawberries (and the juice from the strawberries). 4. stirring until thoroughly dissolved. Pour the filling into the piecrust and chill until set. 5.