Dinner Crib Sheet Revised

My most recent Dinner Crib Sheet!  Same ol', same ol'.  I think it might be time to add some different ones (though, they both still refuse beans of any sort, and Bud won't eat potatoes and Sis doesn't like casserole-type dishes.)

Dinner Crib Sheet

Chicken

Chicken and Veggie stir fry—saute chicken, add veg and sauce--1 c stock, ¼ c soy, 2 T sesame, 1 T rice vinegar.  Soak Sai Fun noodles in hot water 10 min or serve over rice

Baked Chicken with rice and gravy—15 min @ 500F then 1 c water for 1 1/2hr @ 350 or 6 hr HIGH 2 1 c water  in crockpot; gravy--4 T oil + 4 T flour + 4 c broth

Chicken and Dumplings—dumplings: 2 c flour, 2 t salt, 2/3 c milk, with ½ c milk added to broth

Chicken Noodle/Vegetable/Tortellini Soup—NO tomatoes; add cheese and corn tortillas for Tortilla soup; Goya azafran for "Spanish" soup

Chicken Pot Pie—4T butter, ½ c flour, 4 c stock, veg, cooked chicken, crust @350F for 1 hour (or filling over noodles)

Soy Sauce Chicken and Rice—saute chicken and flavor with soy sauce

Baked Drumsticks —marinate in soy sauce then 1 hr @ 375F (breasts closer to 30 min)

Chicken cutlets—seasoned flour/egg & milk/breadcrumbs @350 for 30 m

Kebabs marinate—1/2 cups oil, lemon juice, soy sauce marinade

Ground Turkey/Beef (beyond tacos and chilli)

Meatloaf/balls—2 lbs beef/turkey, 1 egg, bread crumbs/oats, milk, soy sauce, seasoning, bake at 350F for 45 min

Goulash--saute onions and brown ground meat.  Boil pasta.  Make cheese sauce (I use 1/4 c each butter and flour; 1 cup milk or so, to favored consistency + approx 2 c grated cheese) Combine all ingredients and serve.

Stroganoff—saute onions and mushrooms, add ground meat and water, then sour cream; serve over egg noodles

Ma’s omelet—ground and scrambled egg

Pork

Smothered Pork Chops—sauteed with onions and seasonings (w/water for gravy)

Pork & Sweet Potatoes—2 lb roast+ 4 sweet potatoes, garlic, 1 c broth, 1 onion @ 6 hrs LOW in crockpot

Baked Ham—325F for 1 ½+ hours

Pork and Apples—sauté pork and cook with sliced apples

Roasted—pork chops, salt and pepper, broiled 5-10 min each side

Pasta

Spaghetti Pie—1 c mozz, ½ c ricotta, ¼ c parm, 10 oz. frozen broccoli, ½ lb pasta

Fettuccine w/ cream sauce & ham—1 egg, 1 T milk, 1 T butter, ¼ c cheese--can be Parm or Mozz (can add asparagus or peas)

Mac and cheese--white sauce (equal parts butter & flour, add milk; I use 1/4 c each butter and flour; 1 cup milk or so, to favored consistency) + approx 2 c grated cheese + cooked pasta; optional bake in oven w/panko and cheese

Easy Marinara--28 oz Marzano peeled tomatoes + 5 T butter + 1 yellow onion peeled and halved; simmer for 45 min

Sausage Pasta—saute sausage, onion, peppers, seasonings, oil and toss in pasta

Breakfast for Dinner

Crepes-- 2 eggs, 1 c milk, 1 c flour, 1 T melted butter, 1 T sugar, ¼ t salt

Dutch Babies— 2 eggs, 1 t. oil, ½ c milk, ½ c flour, 2 T sugar, ¼ t salt, ¼ t cinnamon.  10min @ 425F; 5-8min @ 350F

Pancakes—mix plus 1 egg, 1 c milk, 1 T butter

Waffles--3 eggs, 1 c milk, 1/2 c butter, 1 T vanilla, 2 c flour, 1/2 t salt, 1 T powder, 2 t sugar

Other Dinners

Baked Potatoes—pierced, oiled, and salted for 1+ hr @350F (N won’t eat these)

Broccoli Noodle Soup—onions, 6 c broth, 8 oz noodles, 2 pkg frozen broccoli, 6 c milk, 1 lb cheese

Cowboy supper—layers of red potatoes, carrots, onion, sausage, bell pepper, cabbage in beer/stock

Brisket—4+lbs w/potatoes, carrots, onions, garlic, stock, 2 bay leaves on LOW 8-10

Welsh rarebit—8 oz cheddar, 3 T milk/ale, 1 tsp mustard poured on toast

Quiche--3-4 eggs, 2 big spoons sour cream, cheese, protein/nuts, veg (def. frozen spinach) in crust @ 350F for 45 min

Potato and Greens soup—butter, oil, leeks, kale/greens, potatoes (even chicken or beef), stock

Winter Veg Soup—kale, potatoes, white beans, diced tomatoes, stock

One Pan Dinner—chix breasts/pork chops, potatoes, broccoli, green beans etc, olive oil bake 350F for 30-45

Roast Veg—gb, asparagus, broccoli, potatoes, yams (w/brown sugar & cinnamon), carrots with oil and salt/pepper at 375+F for 30 mins+

Italian Wedding Soup—meatballs, stock, kale, orzo

Food for Thankfulness

I'm getting into the Thanksgiving mood.  I did the big grocery trip today, though of course I've discovered that I'll need to do a little one tomorrow.  I always forget something.

We're going with a small-for-us meal, compared to my usual numerous sides, several pies, a few cranberry sauces, and a couple of appetizers.  Mama's family will come, just for the day.

We're experimenting with having dinner later in the day, closer to 4+ pm, instead of closer to 1 pm--we're hoping this gives us more time to relax, watch the parade together, do an activity (Mama found a fairy lights jar to make.)  If we get hungry--or if cooking takes too long--we'll eat dessert first!  The kids were particularly excited about this.

And we'll do our thankful-tree again, too (because they like writing on leaves way more than saying what they're thankful for aloud.)

• Bud's request--"Fancy" Velveeta Cheese Dip (that's the one with ground beef and sometimes sausage)
• "Texas Trash" aka Chex Mix
• Candied and spiced nuts from Mama's co-workers
• Turkey (perhaps a new "splayed" recipe)
• Gravy
• Dressing
• Bud's oyster dressing
• Cranberry sauces, jellied and also whole berry (from cans!)
• Green Bean Casserole (not from scratch)
• Sweet Potatoes with marshmallows
• Rolls, homemade
• Collard greens (maybe, our favorite Sylvia's brand)
• Swedish Apple Pie
• Orange-Cranberry Cake
• Pumpkin ice cream

Trash

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce (double, at least)

1 ½ teaspoons seasoned salt

¾  teaspoon garlic powder

½  teaspoon onion powder

1.         In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2.         Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Chex website


"Fancy" Cheese Dip
1 lb. ground beef

1 lb. sausage

1 onion, chopped

2 lbs. Velveeta

1 can Rotel diced tomatoes and chilies

1 can Cream of Mushroom soup

1/4 teaspoon garlic power

1/4 teaspoon Lawry’s Seasoned Salt

            Brown meats and onion.  Add remaining ingredients and cook until onion is tender and cheese melts.  Serve warm with corn chips.

Gommie Hungry

Gravy
Be patient and really let that roux brown!
Heat 4 tablespoons grease. Add 4 tablespoons of flour. Brown til copper-colored. Stir in 4 cups drippings. Add chicken bouillon and salt and pepper to taste.

Mom


Dressing
½ cup margarine
½ cup chopped onion
1 cup chopped celery
1 bag of stuffing
2 cups dry bread (or 2 more cups of Pepperidge Farms)
1 teaspoon poultry seasoning
½ teaspoon sage
1 cup chicken stock (double this amount!)

Saute onion and celery in margarine. In mixing bowl, crumble breads and add spices and onion/celery mix. Add chicken stock. Refrigerate over night. Bake at 350°F for 45 min.-1 hour.

Mom




Yams
29 oz. can yams, drained
4 tablespoons brown sugar
½ teaspoon cinnamon
orange juice

Bake at 375°F. Add marshmallows to brown.

Mom

Green Bean Casserole

2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions

Combine soup, milk, soy sauce and pepper. Stir in green beans and ½ can of onions. Bake at 350°F for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes.

Big-Batch Quick Dinner Rolls

1/2 cup lukewarm water

2 cups warm milk ( 100 - 110°F)

3 tablespoons butter

2 tablespoons sugar

1 tablespoon salt

2 1/2 tablespoons yeast, instant preferred

6 to 7 cups KA all-purpose flour

I put everything in my bread machine (using 5 cups of flour and then adding 1 1/2 more as needed).  I let it knead and then rise about 30+ minutes (i.e. not the whole cycle).  And then removed the dough, made a 12 x 8" rectangle, divided it into 4 rows with 6 rolls each, rolled them into balls, and placed them into greased aluminum pie tins. Allow to rise 10 minutes.  Then I covered them tightly and put them in the freezer.  I'll defrost overnight.  In the morning, I'll preheat to 350F and bake 20-25 minutes until golden.  Yum!

adapted from King Arthur Flour

Miss B's Swedish Apple Pie

3-5 apples, peeled and sliced (any kind or a mix)

1 cup plus 1 teaspoon sugar, divided

1 teaspoon cinnamon

3/4 cup butter, melted (1/2 cup works, too)

1 cup flour (AP or whole wheat; haven't tried with GF but think it could work)

1 egg

1/2 cup chopped nuts (optional; we've also added Craisins or raisins)

Fill a greased 9' pie plate 2/3 full of apple slices. Sprinkle with 1 tsp sugar and 1 tsp. cinnamon.

Combine remaining ingredients into batter and pour over apples. 

Bake at 350F for 45 minutes.

N.B.  We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.

Miss B from playgroup

Splayed Turkey from the NYTimes


1 12-pound turkey, giblets and neck removed and saved for stock
2 tablespoons coarse kosher salt
1 ½ teaspoons black pepper
Finely grated zest of 1 lemon
1 bunch lemon thyme or regular thyme
10 garlic cloves, smashed and peeled
2 fresh or dried bay leaves
2 tablespoons extra-virgin olive oil, more for drizzling
Dry white wine, as needed, for the pan
1 large onion, halved and sliced 3/4-inch thick (not thinner, or slices may burn)


Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. 

Press down on thighs until they pop out of the sockets and the legs lie flat.

In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.

Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you’ll be able to roast something else at the same time as the turkey.)

Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.

Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.

Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.

Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.

Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don’t dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.

1. Orange-Cranberry Glazed Cake from the NYTimes
   
   1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
   3 cups/360 grams all-purpose flour
   1 teaspoon baking powder
   1 teaspoon baking soda
   ½ teaspoon kosher salt
   1 ½ cups/297 grams granulated sugar
   4 large eggs (3 whole and 1 separated)
   2 medium to large navel oranges
   1 ¼ cups/160 grams dried cranberries
   ¼ cup lemon juice (from 1 lemon)
   3 to 3 ½ cups/340 to 397 grams confectioners’ sugar 
2. Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
   Sift together flour, baking powder, baking soda and salt.
3. Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
4. Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
5. Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
   While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
6. Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.
   
   

LUCY BUFFET'S OYSTER DRESSING--we usually just add oysters, parsley, lemon juice, bell pepper to my cornbread dressing
12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
1 (8-inch-square) baked and cooledcornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
½ large white onion, finely chopped
2 celery ribs, finely chopped
½ large green bell pepper, finely chopped
½ cup chicken broth, plus more as needed
2 dozen freshly shucked or jarredoysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
¼ cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Crystal
¼ cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 ½ teaspoons truffle salt or sea salt
½ teaspoon ground white pepper

Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.

Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine

Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
from NYTImes

Easter Favorites

Easter is upon on us, almost.  Except with Sis home the last two days with a fever and only a half-day tomorrow and a holiday Friday, I'm pretty much out of time.

Some of the Easter shopping is done--a big ham came today from Harrington's and I have the basket candy--but not many of the dinner ingredients.  On Saturday, we actually still have kung fu and ice skating; then, Ma and Gong are coming for the day.  But I'm not cooking.

I am cooking on Sunday, when Mama's friend and coworker, Miss N, is coming.  She'd moved from NYC back home to Japan and now is in Hawaii; but she's in NYC for a quick vacation.  And we invited her to Easter--she's never celebrated before and so we're putting on a spread and have Easter treats for her.  Should be fun.

Except I can't decide.  Here's a compilation of what we've made in years past and what we're considering for this year.  Still have to pick and choose.  Don't worry, I'm definitely not making everything.

(Oh, and there are a few recipes I've never tried that I'm considering, including Shaker Lemon Tart, Swiss Easter Rice Tart,  Pan-Baked Lemon-Almond Tart, Pull-Apart French Bread.)


Easter Menu 2002 and beyond

Mom always made ham for Easter, though often the accompaniments would change—green beans, scalloped potatoes, banana peppers.  My first Easter away from home was spent at my roomate’s house during my sophomore year in college.  Since then, when I haven’t been with Mom and Dad, I’ve made ham and the fixings.  For Easter 2002, with Mama's family visiting, this is the menu we served.  And it worked really well!  The most popular dishes—deviled eggs and “bride’s dessert.”

Pimiento Cheese

Makes 4 cups

Prep: 15 min.

11/2 cups mayonnaise

1 (4-oz.) jar diced pimiento, drained

1 tsp. Worcestershire sauce (Margie added a bit more)

1 tsp. finely grated onion (Margie added a bit more)

1/4 tsp. ground red pepper

1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded

1 (8-o.z) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in cheeses. Store in refrigerator up to 1 week.

Jalapeño Pimiento Cheese: Add 2 seeded and minced jalapeño peppers.

Cream Cheese-Olive Pimiento Cheese: Reduce mayonnaise to 3/4 cup. Stir together first 5 ingredients, 1 (8-oz.) package softened cream cheese, and 1 (53/4-oz.) jar sliced salad olives, drained. Proceed with recipe as directed.

Pecan Pimiento Cheese: Stir in 3/4 cup chopped pecans, toasted.

  

Rev. M

Bar Nuts

For Easter 2002, we used dried rosemary, same amount—it wasn’t as strong but was good enough.

1 ¼ lb unsalted assorted nuts (peanuts, cashews, brazil, pecans, almonds)

½ teaspoon cayenne pepper

2 teaspoons dark brown sugar (or light)

2 tablespoons coarsely chopped fresh rosemary

2 teaspoons kosher salt

1 tablespoon melted butter (double to 2 tablespoons)

Preheat oven to 35O°F.  Toss nuts in a bowl and then spread out evenly on cookie sheet.  Toast until golden brown, about 10 minutes.  In a large bowl, combine rosemary, sugar, cayenne, salt, and butter.  Thoroughly toss nuts with spices.  Serve warm and enjoy!

Larissa Bailiff

Deviled Eggs

Mom’s recipe, if you actually need a recipe for deviled eggs.  As Mama noted, they are best served cold, cold, cold.  Gong ate 4-5.  Goo doesn’t like mustard or pickles.  Oh, well, more for us.

4 hard-boiled eggs

2 tablespoons mayonnaise

1/8 teaspoon powdered dry mustard

½ teaspoon Worcestershire sauce

3 to 4 drops bottled liquid hot pepper sauce or 1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

salt and white pepper to taste

pickles, onions (optional)

Cut eggs lengthwise and gently remove yolks.  Mash yolks with a fork, but do not pack.  Add mayonnaise, dry mustard, Worcestershire, pepper sauce, paprika, salt, and white pepper.  Also, add finely chopped pickles and onions, if desirable.  Garnish with paprika, pimiento strips, or sliced olives.

Gommie Hungry

Black-Eyed Pea Dip

Aunt Banana always brings this dip to holiday meals, either Thanksgiving or Easter.  We always eat the whole bowl and then have lots of dinner leftovers!

2-15 oz. cans black-eyed peas, drained

1 stick butter (or less)

4 oz. green chilies

1 cup Monterrey Jack cheese

5 green onions/scallions

1 clove of garlic

 Heat cheese and oleo in pan.  Add others and heat until soft.  Serve with corn chips.

Alternate: Black-Eyed Pea Dip

4 cans (8 cups) Trappey’s jalapeno black-eyed peas, drained and coarsely mashed

                                                                                    (reserve liquid, in case needed)

1 stick butter

1 lb. sharp cheddar cheese, grated

chopped onion to taste

1-4 oz. can green chilies, chopped

Combine black-eyed peas, butter, grated cheese, onion and chilies in saucepan or chafing dish and heat over low heat, stirring occasionally.  Serve with corn chips.  Keep warm in chafing dish.  If it thickens too much, thin with beer.

                                                                                                                                                                                                                       Gommie Hungry and Aunt Banana

Orange Monkey Bread

2 can refrigerator biscuits

½ stick oleo

2/3 cup sugar, plus 1/2 cup sugar

1 teaspoon cinnamon

½ cup orange juice

Open containers of biscuits and quarter each circle. Coat in 1 teaspoon cinnamon and 1/2 cup sugar (in bowl or zipper bag). Layer biscuits in Bundt pan coated in cooking spray. Melt oleo and remaining sugar; add juice and pour over biscuits. Bake at 350°F til brown (15-25 minutes).

*Note: I didn't think there was enough orange "sauce" and would consider doubling the oj, sugar, and butter next time but worry that it won't cook--maybe add some sauce halfway through cooking?

Mommy Hungry, via Gommie Hungry

Mushroom Quiche

Preheat oven to 400F. Prepare pie crust (we had store-bought) and line a 10" quiche pan with it. Prick intersection of rim and bottom with a fork and line pie crust with foil and weight with dried beans, corn, or lentils. Bake 5-10 minutes or until edges of the crust are a very light brown. Remove foil and beans and turn oven down to 375F. Remove pie crust from oven.

Meanwhile, wip clean (do not wash) and slice 1 pound mushrooms. You may use button mushrooms (we did); these days we use oyster mushrooms. Finely chop 3 tablespoons onions and saute onions for about a minute in a large frying pan in 2 tablespoons butter. Add mushrooms; turn heat up high until liquid evaporates and they begin to brown. Stir occasionally. Add 1 teaspoons salt and 1/4 cup tawny port (we used sherry). Set aside.

Beat 3 eggs together in a mixer or a bowl. Add a grating of nutmeg, 1 1/2 cups heavy cream, and some fresh ground pepper.

Add mushrooms to pie crust (note: without any liquid they've dropped meanwhile). Sprinkle 1/2 cup grated Swiss cheese (we used a little more) over them and return pie to oven. Carefully add custard to the quiche. Bake until puffed and browned, 1/2 hour to 45 minutes. Individual pieces of quiche may be wrapped, frozen, and later reheated in a toasted oven (our note: it won't last that long!)

Best of Bloodroot: Vol 1, Vegetarian Recipes

Split Pea Soup

In a large soup pot, simmer 1 pound split peas in ample water to cover until just done. Do not add salt.

Chop 3 medium onions (we had 2) and 1/2 bunch celery (including leaves) and saute in 2 tablespoons grapeseed oil (we had vegetable) in a frying pan. When medium brown, add 2 large cloves garlic, crushed, 3/4 teaspoon marjoram (we used herbes de provence), and 2 bay leaves. Stir until well browned.

Turn vegetables into kettle of cooked split peas. Deglaze frying pan by adding 1/2 cup red wine. Bring to a simmer, scrape up brown bits, and add to soup kettle.

Simmer soup at least 1/2 hour or until it seems done. Season with about 1 tablespoon salt and lots of fresh ground pepper. Any lentil or dried bean soup must be salted after hte beans are cooked to avoid toughness.

When soup is about done, peel, quarter, and dice 1 bunch carrots. Add to soup and continue cooking until carrots are just done.

Serve soup with a splash of port wine in each bowl.

The Best of Bloodroot: Vol 2, Vegan Recipes

Ham

Always ham for Easter and we’d pick off the chewy dark bits as soon as it was out of the oven.  Very good the next day cut up into macaroni and cheese.

To make red eye gravy, merely boil ham drippings and add water.  Some people add coffee.

Bake uncovered at 325°F for 1 1/2-2 hours.

                                                                                                                                                                                                                                         Gommie Hungry

Green Bean Casserole

The old standby.  Everybody has this for the holidays.  Though, it is hard to remember where they keep those onions in the stores.  Mama had a devil of a time finding them the first year we made Thanksgiving.  She’d never had it before and now loves it.

2-16 oz. cans whole green beans, drained (can also use frozen)

1 can Cream of Mushroom soup

½ cup milk

Dash pepper

1 teaspoon soy sauce

1-2.8 oz. can of French-Fried Onions

Combine soup, milk, soy sauce and pepper.  Stir in green beans and ½ can of onions.  Bake at 350°F for 25 minutes or until hot; stir.  Top with remaining onions.  Bake 5 minutes.

                                                                                                                                                                                                                                          Gommie Hungry

Somewhat Homemade Green Bean Casserole

2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender),

6 tablespoons butter

8 ounces mushrooms, diced

2 garlic cloves, minced

4 tablespoons whole wheat flour

½ teaspoon salt

Pepper, to taste

2 ½ cups milk

1 tablespoon soy sauce

French's fried onions

Preheat the oven to 350 degrees F.

In a large sauté pan over medium heat, melt the butter. Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes.  Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn. Stir in the salt and pepper.  Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes.  Mix the sauce with the green beans and some fried onions in a casserole dish and toss to combine. Bake in the oven until bubbly, about 15 minutes. Remove from oven and top with French's fried onions and bake until brown.

adapted from 100 Days of Real Food (they make their own onions)

Gommie’s Easy Stove-Top Macaroni and Cheese

I love this, especially with ham or spam.  And as a child, I never knew it was this easy.  I was always so amazed.

1 ½ cup elbow macaroni

velveeta

                                                                                   

Cook macaroni in boiling, salted water til tender (8-10 minutes); drain.

Add cheese to flavor.  Cheese can be slices or chunks of Velveeta.  Stir and melt.

Gommie

Roasted Potatoes

Potatoes we fell in love with in England 2002, mainly at the Swan with whatever they were serving.  And so, for Super Bowl Sunday, Mama made roast beef in a great marinade and these potatoes.  The recipe comes from Jenny Baker’s Kettle Broth to Gooseberry Fool:  A Celebration of Simple English Cooking, a book we found at the Waterstone’s on our last full day in London.  Mama's note:  The entire time is 2 hours, prep to eating. 

2 lbs potatoes

salt

oil (something light—olive or sunflower)

Heat the oven to 400°F.  Peel the potatoes and cut them into even-sized pieces.  Put them into a saucepan and cover with water.  Add a little salt and bring to a boil.  Simmer for five minutes and drain well.

  While simmering, pour sufficient oil into a roasting pan to cover the base generously.  Heat in the oven for 5 minutes, then add the potatoes and turn them over and over to coat evenly.  Put into the oven and roast for about 1 hour, turning once or twice during this time. 

Jenny Baker’s Kettle Broth to Gooseberry Fool:

A Celebration of Simple English Cooking

Roasted Asparagus

2 bunches (1 ½ lbs) asparagus

1 tablespoon olive oil

coarse salt and ground pepper

¼ cup finely grated Parmesan cheese

Preheat oven to 450°F. Trim tough ends from asparagus. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

Everyday Food

Miss B's Dinner Rolls

1 1/4 cup water (less 1 tablespoon if you use liquid milk)

1 tablespoon skim milk powder (Miss B just uses milk)

2 tablespoons shortening

2 tablespoons sugar

1 1/2 teaspoons salt

3 1/2 cup unbleached white flour

1 1/2 teaspoon yeast

Combine ingredients in container of bread machine. Use on dough setting.

Remove dough from machine. Punch down. Roll into dough log and pinch into 12 balls. Place in greased muffin tin. Brush with melted butter. Cover with towel and set in warm place to rise 20-25 minutes.

Preheat oven to 375F. Bake 15-20 minutes or until golden brown (can partially bake, 7-11 minutes and then freeze and/or reheat/finish off later).

Miss B

Red Lobster Cheddar Bay Biscuits

Mama had been telling me about these for years and I finally got to have them while we were in Dulles, VA for her training.  They were my favorite part of dinner—fried catfish and popcorn shrimp—at Red Lobster!  Pipping hot, tender, salty goodness!  I got the recipe off the internet—and it worked pretty well.  The butter/seasoning is the trick, not the cheese.

2 cup Bisquick

¾ cup milk

¾ cup grated sharp cheddar cheese

¼ cup butter, melted

½ teaspoon garlic powder

½ teaspoon Italian seasoning

Heat oven to 450° F. Mix Bisquick, cheese and milk; stir until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 7-9 min. Combine butter & spices; brush over warm biscuits. Serve immediately.

Orange Ambrosia (“Bride’s Dessert”)

From Laurie Colwin’s Home Cooking, which is really becoming one of my favorite cookbooks (3/02).  It just sounds so cool and refreshing.  Easter note:  Wow!  This was really wonderful.  So light and refreshing.  Definitely a do-again.  The in-law ate a plate to themselves and I was sorry to have to share with Goo and Mama.  Pretty too. 6 navel oranges

bourbon, Cointreau, tangerine brandy

shredded coconut

maraschino cherries

                                                                                   

Peel 6 navel oranges.  Get off as much of the white skin as you can and slice into very thin rounds.  Arrange prettily on a glass plate.

Sprinkle with alcohol and let sit in the refrigerator.  The idea is to get to oranges really cold.

Half an hour before serving, sprinkle with a little shredded coconut.  The traditional garnish is maraschino cherries. 

Marion's Carrot Cake 

2 cups flour

2 tsp. Baking soda

1/2 tsp salt

2 tsp. cinnamon

3 eggs, beaten

3/4 cup oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

1-8 oz. can crushed pineapple

1 1/2 cups grated carrot

3 oz. flaked coconut

1/2 cup raisins

1/2 cup chocolate chips (optional: I've never used it)

1/2 cup chopped walnuts

Combine flour, baking soda, salt, cinnamon. Set aside.

Combine eggs, oil, buttermilk, sugar, vanilla. Beat until smooth.  Stir in flour mixture, raisins, chocolate chips, pineapple, carrots, coconuts, and walnuts.

Pour into two greased and floured 9' round pans.  Bake at

Cream cheese frosting

3/4 cup of softened butter

4-3 oz. packages of cream cheese, softened

2 tsp. vanilla

3 cups powdered sugar

Combine butter and cream cheese, beat until light and fluffy. Add vanilla and sugar and beat until smooth.

Goo

Citrus Crown Cake

For Easter 2002, I used the marmalade that Uncle Sis had bought at Sarabeth’s—a divine apricot orange with thick pieces of peel!   I added toasted almonds after unmolding the cake, which gave it a nice crunchy and a pretty finish.  I  also think you could make this recipe with coconut and pineapple, a kind of pina colada cake.  Or chocolate and raspberry jam.  The possibilities are endless.

1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix

1 jar (12 ounces) orange marmalade

2/3 cup flaked coconut

¼ butter, melted

Preheat oven to 350°F.  Grease generously and flour 10-inch Bundt pan

Combine marmalade, coconut and melted butter in small mixing bowl; pour into pan.

Prepare cake following package directions; pour batter over marmalade mixture.

Bake 50-55 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Invert cake onto serving plate. Cool completely.  Tip: For best results, cut cake with a serrated knife; clean knife after each slice.

Great American Brand Name Baking

Clafouti

We made this years ago in Chicago, but will make it again this week for Easter, I think.  Bud will love it, even with frozen fruit (3/08).

 1/2 cup flour
1 cup milk
4 eggs
1/3 cup brown sugar
1 teaspoon vanilla or almond extract
3 cups fresh fruit, sliced and, if very juicy, drained
powdered sugar
butter or margarine to grease the pan

Preheat the oven to 350F.

Slowly combine the flour and milk, whisking constantly to avoid lumps. Add in the eggs, sugar, and vanilla, and beat until the mixture is foamy and thick. Spread the fruit in a well-greased 12x8" oblong or 12" round baking pan and pour egg/milk mixture over. Bake for 3-40 minutes until the custard is puffy and borwn and a toothpick inserted comes out clean. The clafouti will fall somewhat while cooking. Sprinkle with powdered sugar and seve warm or cool, by itself or with ice cream.

Circle Round

Lemon Bars

1 cup flour

½ cup butter, softened

¼ cup powdered sugar

1 cup sugar

2 teaspoons grated lemon peel, optional

2 tablespoons lemon juice

½ teaspoon baking powder

¼ teaspoon salt

2 eggs

powdered sugar

            Heat oven to 350°F.  Mix flour, butter, and powdered sugar.  Press in ungreased quare pan, building up ½ inch edges (8x8 or 9x9).  Bake 20 minutes.

            Beat remaining ingredients with electric mixer on high about 3 minutes or until light and fluffy.  Pour over hot crust.

            Bake 25-30 minutes or until no indentation remains when touched in center.  Cool completely in pan on wire rack.  Sprinkle with powdered sugar.  Cut into 1 ½-inch squares.  

Gommie Hungry

Orange Marmalade Cake

adapted from the NYTimes (I changed the zests)

2/3 cup coarse-cut orange marmalade, divided (though plain ol’ Smuckers Sweet Orange Marmalade is what I had and it worked)

12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze

¾ cup granulated sugar 

2 ½ teaspoons orange zest

3 large eggs, at room temperature

2 tablespoons fresh orange juice

1 ½ cups all-purpose flour 

1 ½ teaspoons baking powder 

¾ teaspoon fine sea salt 

4 tablespoons confectioner’s sugar

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Beat together softened butter, sugar, and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined. 

Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack.

Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze. 

GLAZE:

Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing. 

Chocolate Chess Pie

¼ butter

1 ½ cups sugar

2 tablespoons baking cocoa

2 eggs, beaten

1 teaspoon vanilla extract

½ cup evaporated milk

1 unbaked 9” pie shell

Melt the margarine in a small saucepan. Stir in the sugar and cocoa. Remove from heat. Stir in eggs; do not beat. Stir in the vanilla and evaporated milk. Pour into unbaked pie shell; cover edges with foil until last 5 minutes. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F. Bake for 20-25 minutes or until set. Let stand until cool. Chill, covered, until serving time.

Meet Me at the Loveless cookbook

Cardamom Easter Braid

1/2 cup milk

1/4 cup water

1 large egg

4 tablespoons unsalted butter, cut into pieces

3 cups bread flour

1/3 cup sugar

1 1/2 teaspoons salt

grated zest of 1 lemon

1 1/2 teaspoons ground cardamom or 8 cardamom pods, crushed

2 3/4 teaspoons bread machine yeast

1 1/4 cups golden raisins or chopped glaceed dried fruit

1 egg white mixed with 1 teaspoon water for glaze

raw or decorating sugar, for sprinkling

Place the dough ingredients, except the raisins or fruit, in the pan according to the order in the manufacturer's instructions.  Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper.  When the machine beeps at the end of the cycle, press Stop and unplug the machine.  Immediately turn the dough out onto a lightly floured work surface.  Pat into a fat rectangle and sprinkle with raisins or fruit.  Fold the dough over in thirds and knead gently to distribute evenly.  Cover with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough.

Divide the dough into 3 equal portions.  Using your palms, roll each section into a fat rope about 15 inches long and tapered at each end.  Be sure the ropes are of equal size and shape.  Place the 3 ropes parallel to each other and braid like you are braiding hair.  Adjust or press the braid to make it look even.  Transfer to the baking sheet.  Tuck the ends under, pinching the ends into tapered points.  Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, about 1 hour.

Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 375F.

Beat the egg white and water for the glaze with a fork until foamy.  Using a pastry brush, brush the tops fo the loaves with the egg glaze and sprinkle liberally with the sugar.  Bake for 40-45 mintues, or until the loaves are golden brown and the bread sounds hollow when tapped on the bottom with your finger.  Cool on the baking sheet on a rack.  Let cool to room temperature before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook