Family Favorites (Non-Vegan)

Family Favorites (Non-Vegan)

 

This section is for my family and friends.  Feel free to browse.  Many of these recipes can be converted to vegan with a few modifications.  These are not in any particular order. 

 

Classic Whiskey Sour

 
We prefer Jameson’s Irish Whiskey for this cocktail.
 

Number of Servings:	1	2-3	4-6
Simple syrup	½ ounce	1 ounce	2 ounces
Fresh lemon juice	1 ounce	2 ounces	4 ounces
Whiskey	2 ½ ounces	5 ounces	10 ounces
Maraschino cherry juice	¼ ounce	½ ounce	1 ounce
Ice cubes	3-4	6	10-12
Maraschino cherries	1	2-3	4-6

Place all ingredients except cherries in a cocktail shaker and shake at least 30 seconds or until the outside of the shaker is very cold.

Pour over ice-filled 8 ounce glasses and garnish with a cherry.

 

Very Easy Slow Cooker Chicken

To make chicken fork tender it needs some kind of acid- either in a marinade or in the cooking process.  These two recipes have it in the cooking process.

If you chicken is frozen, thaw it before adding to the slow cooker.  Frozen chicken has a lot of added water and will make your sauce very watery.

Also, both of these can be prepared the night before, refrigerated and then set in the slow cooker on your way out the door in the morning.

 

Mushroom Chicken:

4-5 large chicken breasts

1 large sweet onion, sliced thin (red, Vidalia or Walla Walla)

1 can mushroom soup

1 cup dry white wine

 

Spray the slower cooker crock with non-stick spray.

Place the soup and wine into a bowl and a whisk until smooth. 

Beginning with onion, layer the onion, chicken and sauce, ending with sauce.

Cook on low for about 8 hours.

Nice with pasta and a vegetable.

 

Salsa Chicken:

4-5 large chicken breasts

About 2 cups of a fruit salsa (I always used the Costco peach salsa)

 

Spray the slower cooker crock with non-stick spray.

Layer the chicken and salsa in the slow cooker.

Cook on low for about 8 hours.

Nice with rice, couscous or quinoa and a vegetable.

 

 

 

 

 

 

 

Slow Cooker BBQ Pulled Pork

Pork loin works if you have it on hand, but shoulder is cheaper and works well with the recipe.  I like Sweet Baby Rays BBQ sauce, but use what you like.  You can also substitute boneless chicken for the pork.

This is one of those recipes where approximate measures are fine.

 

2-3 pound pork shoulder

1 large onion

Salt and pepper (a generous sprinkle)

Water

1 bottle BBQ sauce (about 1 1/2 cups)

 

Place the pork, onion, salt and pepper in the slow cooker.  Cook on low heat over night.

In the morning, drain off most of the water and break up the pork.  Stir in BBQ sauce and cook on low for 6-8 hours.  If your slow cooker has a timer, I would set it for 6 hours so the pork doesn’t dry out.  It will stay hot fpr a few hours if the lid is left in place.

 

Alternatively-

Cook the first time on high for 4 hours.  Drain most of the water, add the sauce and cook on high for 2-3 hours.

 

I like this on a piece of bread with coleslaw on top.  Restaurants tend to serve this on a bun and I never eat the top of the bun.  Some will put mayo on the bun and melt cheese on top.  I don’t care for either.  Just a piece of bread (or half a bun), the pork and the coleslaw

 

 

 

 

Orange Chicken

 

This is a recent invention.  I was making chicken in a skillet and discovered I had no white wine to deglaze the pan.  What I did find in my fridge was Trader Joe’s orange champagne vinegar.  It makes a very tender chicken.  It worked so well, we have made it again.  The vinegar reduces down to a sweet sauce.

 

One large or two small chicken breasts, butterflied

¼ cup flour

½ teaspoon garlic salt

Dash of black pepper

1 cup orange champagne vinegar

 

Coat a large skillet will spray olive oil (or olive oil)

Mix the flour and seasonings in a wide bowl or plate.

Heat the skillet over medium high heat.

Dredge the chicken in the flour and place in the skillet.

Brown on each side.

Turn the heat to low and add the vinegar.  Put a lid on the pan and simmer for about 10-15 minutes, turning the chicken once.

Remove the chicken from the pan.  Increase the heat to medium high to reduce the sauce (this goes very quickly and it will burn easily).  Pour the sauce over the chicken.

We had this once with steamed green beans and once with butternut squash and sautéed apples.  Both were good.

 

Serves two.

 

You can substitute white wine or another flavored vinegar for the orange vinegar.    I think a pear vinegar would be good.

 

British Cream Scones

Traditional scones are light and fluffy and not very sweet.  They are usually plain.  They resemble the American biscuit but have butter and cream instead of milk and shortening.  The butter and cream makes them lighter and flakier.

2 cups unbleached all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

3 tablespoons granulated sugar

6 tablespoons chilled butter cut into small pieces (not margarine)

1 cup heavy cream (whipping cream)

 

Pre-heat oven to 425 degrees

Mix the dry ingredients in a medium mixing bowl.  Using a pastry cutter, cut in the butter until mixture resembles a coarse meal.

Stir in the cream.  Stir until just mixed.

Turn out on to a floured board and knead 5 times, no more than 5 times.

Roll or pat to ½ inch thick and cut with a round 2 inch floured cutter.   Alternatively, cut into 2 inch squares with a knife.

Place on an ungreased baking sheet, about 2 inches apart.

Bake for 12-15 minutes or until lightly golden brown.  Remove from oven and cool on a rack for a few minutes.  Serve the same day they are baked with Devonshire cream and jam or lemon curd.

Makes 15-18 small scones.

NOTES:  The key is to not handle the dough too much.  These should be light and fluffy.

If you want to skip the pastry blender part, place the dry ingredients and butter in a food processor and pulse a few times.  Empty into a bowl and stir in the cream.

If you have leftovers, don’t put in the microwave.  Cut (or break) in half.  Place cut side down in a non-stick skillet over medium heat and warm until lightly browned.

 

 

Pumpernickel Rye Bread

2 packages active dry yeast

2 cups all-purpose flour

1 tablespoon caraway seed

1 ½  cups warm water (115-120 degrees)

½ cup light molasses

2 tablespoons cooking oil

1 tablespoon salt

2 cups rye flour

¾ - 1 ¼ cup all-purpose flour

 

Combine the all-purpose flour, yeast and caraway seed in a large bowl.

Mix in the warm water, molasses, oil and salt.

Beat at low speed with a mixer for ½ minute.  Scrape the bowl.  Beat at high speed for 3 minutes.

Stir in the rye flour and as much of ¾ to 1 ¼ cup all-purpose flour as you can.

On a floured surface kneed in as much of the remaining all-purpose flour as you can to make a stiff dough that is smooth and elastic (6-8 minutes)

Shape in a ball and place in a greased bowl. Cover an let rise till double (about

1 ½ hours)

Then punch down and divide in half.  Cover and let rest for 10 minutes.

Shape into 2 round loaves and placed on a greased baking sheet that has been sprinkled with cornmeal.  With your hand, slightly flatten each loaf into a 6-7” round.

Cover and let rise till nearly double (30-45 minutes).

Bake at 350 degrees for 30-45 minutes or until well browned.

Cool on a wire rack.  Slice and enjoy.

 

 

Cranberry Orange Relish

A quick and easy alternative to cranberry sauce.  I buy fresh cranberries in a 4 pound bag and divide them into 1ponds and freeze them. 

This relish is great with chicken, pork or turkey.  We also like it with vanilla yogurt for breakfast.  Top your bagel and cream cheese with of bit of this for a tasty treat.

1 pound fresh or frozen cranberries, washed

1 seedless orange (medium to large size)

1 ½ cups sugar ( ¾ cup sugar and ¾ cup Splenda)

¼ cup finely chopped walnuts

 

Peel the orange in thin strips, leaving the white part behind.  Then remove all of the white from the orange and discard.  Chop the remaining orange flesh into 6-7 chunks.

Place sugar in a heavy duty blender (like a Ninja) or a food processor.  Add the orange rind and pulse until the rind is chopped into small bits.  Empty into a mixing bowl.

Place the cranberries and orange chunks in the blender or food processor and pulse until coarsely chopped.  You may need to do this in two batches. 

Empty the cranberries and orange into the bowl of sugar and orange rind.  Add the walnuts and stir well.

It is ready to eat now, but the flavors are better once it has been refrigerated for an hour or so.

Makes one quart and keeps for a week or so in the refrigerator.

 

Turkey Meatloaf

Cooking spray (I like Trader Joe’s olive oil spray)

1 cup onion, chopped

3 cloves garlic, minced

1 ½ pounds ground turkey

½ cup bread crumbs

1 egg (or ¼ cup egg substitute

½ cup catsup

2 teaspoons soy sauce

¾ teaspoon salt

½ teaspoon black pepper

 

Preheat oven to 350 degrees.

Sautee the onion and garlic in a skillet coated with the cooking spray, for about 5 minutes.

Place in a large bowl and cool for 5 minutes.

Add the turkey, bread crumbs, egg, soy sauce, salt, pepper and ¼ cup catsup.  Combine well.

Press into a loaf pan.  (Or shape into a loaf and bake on a rimmed cookie sheet or 13”x9” baking pan)

Spread the remaining ¼ cup catsup over top of the loaf.

Bake for 50-55 minutes.  The internal temperature should reach 165 degrees.

Remove from oven and let stand at least 5 minutes before serving.

Makes about 6 generous servings.

 

Warm Meatloaf Sandwich-

Heat a little olive oil in a skillet.  Fry the meat loaf in the oil until crusty and browned.  Turn and brown the other side.  Serve on buttered bread with more catsup.

 

Cold Meatloaf Sandwich-

Spread the bread with butter or mayo.  Add the sliced meatloaf, lettuce and tomato.

 

Turkey Meatballs

These are good in marinara sauce and served over hot pasta or polenta.  The left overs make a great meatball sandwich- spoon the meatballs and sauce over warm French bread, top with fresh grated parmesan and eat with a knife and fork.

1 pound ground turkey

¼ cup grated parmesan cheese

1 egg (or ¼ cup egg substitute)

1 clove garlic, minced

½ teaspoon dried basil

½ teaspoon dried oregano

1 tablespoon dried parsley

½ teaspoon salt

¼ teaspoon pepper

½ cup bread crumbs (plain or Italian)

 

Heat about 1 ½ jars of marina sauce (or about 6 cups of whatever sauce you like) in a large pan.

 

Place all ingredients in a bowl and mix well.

Shape into about twenty 1 ½ inch meatballs.

Heat 1-2 tablespoons of olive oil in a skillet.

Add the meatballs a few at a time, no crowding or they will steam instead of browning.  They will not cook through.

Turn to brown on each side, then place in the pan with the hot sauce.  Continue until all of the meat balls are in the sauce.  Stir gently to coat all of the meatballs with the sauce.

Cover the pan and simmer for 20-25 minutes or until the meatballs are cooked through.

Serve over hot pasta, polenta or warmed French bread.

Makes about 20 meatballs, 3- 4 per serving.

 

Ham and Cheese Pastry Wheels

These are a quick and easy appetizer for that potluck at work or party.  They look impressive and are quite tasty.  Use any thinly sliced meat and cheese.

The frozen puff pastry come two sheets to a box.  You will use one for this recipe, or double the recipe and use both.

1 sheet frozen puff pastry, thawed

4-5 ounces thinly sliced ham (or prosciutto, salami, etc.)

¾ to 1 cup finely grated cheddar cheese (or jack, mozzarella, Swiss, parmesan, etc)

1 egg beaten (or ¼ cup egg substitute)

 

Place the thawed puff pastry on a lightly floured work surface.

Cut in half, forming two 9 1/2” by 4 ¾” rectangles.

Roll with a floured rolling pin just enough to make them flat.

Arrange half the ham on each rectangle and then sprinkle half with the grated cheese.

Brush the border of the pastry with the egg.  This will help hold it together. 

Starting on the long side, roll up, jelly roll fashion.  Press the edges with the egg to seal the roll.  Wrap in plastic wrap.

Repeat with the remaining rectangle of pastry.

Refrigerate 3 hours or overnight (or up to 3 days).

Heat oven to 400 degrees.  Line two cookie sheets with parchment paper.

Cut logs crosswise into ½ inch rounds.  Arrange on rounds on the cookie sheets, about 1 inch apart.

Bake one sheet at time until pastries are golden brown, about 16 minutes.

Remove from oven and transfer from racks to cool.  Serve warm or at room temperature.

Coffee Liqueur (Kahlua)

Tastes just like Kahlua for a fraction of the cost.

1 cup brown sugar

1 ½ cups white sugar

2 cups water

½ cup instant coffee ( I use decaf)

3 cups vodka (cheap is good)

5 teaspoons vanilla extract

10-15 whole coffee beans

 Mix the sugars and water in a large pot.  Bring to a boil and boil, stirring occasionally for about 5 minutes, or until all of the sugar is dissolved.

Remove heat and whisk in the instant coffee.  It will bubble up, so make sure your pot is at least 5-6 quarts.

Let cool to room temperature (an hour or two).

Stir in the vodka, vanilla and coffee beans.

Place in a ½ gallon container and put the lid on.  (Or you can used several quart jars)

Leave the container of jars at room temperature for two weeks.  Each day give the container a little shake, just to agitate the ingredients a bit.

At the end of two weeks it is ready to drink.

Store the finished liqueur at room temperature.

 

Some drinks with coffee liqueur:

On the rocks- pour 1 ½ ounces over ice

Black Russian- pour over ice 2 ounces liqueur and 1 ½ ounces vodka

White Russian- pour over ice 2 ounces liqueur and 1 ½ ounces vodka.  Add 2 ounces whole milk or cream

Adult hot chocolate-  add 1 ½ ounces to a cup of hot chocolate (or add liqueur to cold chocolate milk, over ice)

B-51- pour over ice 1 ½ ounces coffee liqueur and 3 ounces Bailey’s Irish Cream

 

Brandy Milk Punch

I use only St. Remy’s brandy for this.  I have tried others and they are just not the same.

2 ounces St. Remy’s Brandy

1 cup whole milk (I often use non-fat half and half instead)

1 tablespoon powdered sugar (dissolves better than granulated sugar)

Dash of vanilla

3 ice cubes

 Place all in a cocktail shaker (or a glass jar with tight fitting lid.)

Shake until frothy- about a minute.

Pour over ice and top with a sprinkling of fresh grated nutmeg.

Serves one.

 

Hot Toddy

Drink this at the first sign of a cold and it will make it disappear. This works especially well for the first sign of a scratchy throat.

This seems really simple, but it does work.

2 ounces whiskey or brandy

1 tablespoon honey

 ½ of a fresh lime (or lemon), cut in half

Boiling water

 

Place the whiskey and honey in a large cup (12-16 ounces)

Squeeze the lime into the cup and then drop the lime pieces in the cup.

Fill with boiling water and stir.

Drink, take a couple zinc tablets and then go to bed.

 

 

Microwave Caramel Corn

6 quarts popped corn (24 cups)

1 cup brown sugar

¼ cup light corn syrup

1 cube butter or margarine (1/2 cup)

½ teaspoon salt

½ teaspoon baking soda

 

Place popped corn is large brown paper bag- the kind you get at the grocery store.

Combine sugar, corn syrup, butter and salt in a quart size (or larger) glass bowl.  Place in the microwave and boil on high for 3 minutes.

Remove from microwave and the baking soda- it will bubble up a bit.

Stir and then pour over the popcorn in the bag.  Immediately close the bag and shake well to coat the popcorn.

Then place bag in the microwave and cook as follows:

1.   Cook on high for one minute and then shake.

2.   Cook on high for one minute and then shake.

3.   Cook on high for one minute and then shake.

4.   Cook on high for ½ minute, shake and open the bag.

5.   Carefully (it will be very hot), dump out onto two cookie sheets that have been coated with cooking spray.  Or line your counter with foil and spray the foil.

 

Break the caramel corn into chunks and allow to cool.  Store in an airtight container at room temperature.

 

If you like, add a cup of peanuts the last time you take it out of the microwave.  Tastes very much like Cracker Jacks.

 

  

Breakfast Casserole

This is a great dish for the breakfast potluck at work.  I like it for dinner as well.  You make it the night before and pop it in the oven for an hour in the morning.  There is room for varying the ingredients and making this your own.

 

8-12 slices of bread, cubed

2 cups cooked ham, sausage or cut up vegetables (your choice- or a mixture)

2 tablespoons minced onion

4 cups shredded cheese (cheddar, jack, Swiss, etc- your choice)

1 tablespoon flour

8-12 beaten eggs (or 2-3 cups egg substitute)

2 tablespoons mustard

1 teaspoon garlic salt

2 cups milk

 

Coat a 9”x13” baking pan with cooking spray.

Arrange the cubes of bread in the pan.

Top with ham cheese and onion.

Sprinkle the flour over top.

Beat eggs, mustard, garlic salt and milk together.

Pour over the ingredients in the pan. 

Cover and refrigerate overnight.

Remove the cover and bake at 350 for about 1 hour.  It will puff up a bit and brown a little on the top.

 

If you are making this for dinner, allow it to set in the fridge at least 2 hours

 

 

 

Low-Fat Honey Mustard Salad Dressing

1 cup light mayonnaise

1 cup plain yogurt (low-fat or non-fat)

5 tablespoons yellow mustard (or Dijon)

½ cup honey

Juice of 2 lemons or limes

Mix all ingredients together in a bowl until smooth.  Use immediately or refrigerate for later use.

Makes about 3 cups.   Keeps well in the refrigerator for several weeks.

 Cubano

A Cubano is a Cuban pressed sandwich.  It is usually made in a sandwich press or a Panini press.  Alternatively, you can make it in a skillet and press it with the back of a spatula or set another pan on top of the sandwich.  In a skillet, it is cooked much like a grilled cheese.  This seems like a lot of work, but after you make them once, you will find they go together quickly.

The Cubano is a very particular sandwich-

·        It is made with Cuban bread if you can find it.  It is similar to French or Italian bread.

·        Use plain yellow mustard- no Dijon, no mayonnaise

·        Mustard can be spread on the bread or served on the side for dipping

·        It always has sliced ham, roast pork, Swiss cheese and dill pickle

·        It never has lettuce or tomato

·        In Miami, they add Genoa salami, but it is not traditional

·        You can butter the outside of the bread if you wish, or melt butter in the skillet before adding the bread

8 slices Cuban bread or 4 French sandwich rolls, split

 

Yellow mustard

About a pound of pork that has been roasted and sliced thin (recipe follows)

About 8 ounces of thin sliced ham- we like Black Forest

4 slices Swiss cheese (more if you wish)

Dill pickles sliced thin and drained on paper towels (I used the lengthwise sliced pickled)

Spray a large skillet (or two smaller skillets) with olive oil cooking spray.

Spread the bread (or rolls) with the mustard.

Place half the bread (or the bottom of the rolls) in the skillet.

Place a piece of cheese on each piece of bread.

Layer pickles on top of cheese.

Then comes the pork, then the ham- I warm them both together in a skillet so my sandwich is warm all the way through.

Top with a second slice of bread (or the top of the roll)

Cook over medium heat, pressing the bread down as it cooks with the back of a spatula (set another pan on top on the sandwiches, or you can use a sandwich press or a bacon press- a piece of cast iron with a handle that is used to flatten bacon while cooking)

When toasty, turn over and press.

When toasted on the second side and the cheese has melted, remove from heat and enjoy.

Makes 4 hearty sandwiches

Roast pork:

We buy a pork loin and freeze much of it for later use.  The small end usually is part loin and part butt.  I cut about a pound of this to use in the Cubanos.  If you don’t have a pork loin, I would use pork shoulder as it is more fatty and hence more moist.

Heat oven to 400 degrees.

Place the pork in a shallow baking dish.

Season with salt and pepper.

Place in the hot oven for 20 minutes.

Reduce the heat to 325 degrees and bake for another 20 minutes.

Turn the oven off, but leave the meat in the oven for another 30 minutes.

Then remove from the oven and check the temperature with a meat thermometer.  It should read 170 degrees.

Let rest for about 15 minutes.

At this point, you can slice thin for the Cubanos or refrigerate for another day.

Be sure to heat the pork roast and ham before assembling the sandwich.

Note:  If you roast a larger piece of pork, the time may vary.  Perhaps cut it into one pound pieces.  Using this method will always yield a perfectly done, but not dry pork roast.

 

Bananas Foster

This is my simple version of a more complex dish that originated in New Orleans.

This serves two, but you can easily double or triple the recipe.  This goes together quickly so have everything prepped and be ready to eat as soon as it is done.

Use a large skillet as the brandy will make the hot mixture bubble up.  You can make this with rum or a combination of rum and banana liqueur, but we like with just brandy.  We use St. Remy’s or Christian Brothers.

A traditional Bananas Foster has just a little cinnamon.  I don’t care for the flavor of bananas and cinnamon together, so I leave it out.  You can easily add it if you wish.

I always thought this dish would be better with some toasted pecans sprinkled over top, but never seem to have any on hand when I make it.

¼ cup butter (not margarine)

¼ cup packed brown sugar

2 ounces (4 tablespoons) brandy or rum

2-3 sliced bananas, firm but ripe- slice crosswise or lengthwise, your choice

Vanilla ice cream

Melt the butter over low heat.  Add brown sugar.  Stir until sugar melts (2-3 minutes).  Carefully add the brandy, stirring constantly.  Let the mixture simmer (keep stirring) until it becomes like a thin syrup (about 4-5 minutes).

Add the bananas and heat through.  Don’t cook the bananas or they will be mushy.

Remove from heat.  Scoop ice cream into two bowls and spoon bananas over top.

If you like, you can allow the bananas to cool to room temp so your ice cream doesn’t melt so quickly.  We can’t wait that long and eat it hot.

 

 

 

Pollo alla Contadina (Farmer’s Chicken)

4-5 chicken breasts (either whole of cut into thin cutlets)

Flour for coating chicken

3-4 tablespoons olive oil

½ cup balsamic vinegar

2 bell peppers, sliced thin (I like to use red, orange or yellow)

1 medium sweet onion, sliced thin (red, Mayan, Walla Walla, Vidalia)

1 sprig fresh rosemary

Salt to taste

Pepper to taste

Heat the oil in a large skillet.

Dredge the chicken in the flour to lightly coat.

Fry the chicken until lightly browned on each side (do this in two batches).

Remove the chicken from the pan.

Add the onion and peppers.

Place the chicken on top of the onions and peppers

Pour over the balsamic vinegar.

Add the salt, pepper and whole rosemary sprig.

Cover the skillet and reduce to simmer.

Stir every 3-4 minutes.

If the mixture becomes dry, add a little boiling water.

Cook and stir for 15-20 minutes.

Remove from heat.

Remove the rosemary and discard.

Enjoy!

Sugo al Pomodoro (Tomato Pasta Sauce)

This is a very traditional Italian pasta sauce.  Sometimes, to please the American palate, I add minced garlic with the vegetables and fresh basil and oregano in the last 5 minutes of cooking.  Either way, it is a simple, yet tasty sauce.

The cooking time is short, but will vary, depending on the moisture in your vegetables and tomatoes.  Contrary to what many of us believe, the traditional Italian tomato sauce doesn’t cook all day.  The short cooking maintains the vibrant tomato flavor.

1-2 tablespoons olive oil

1 medium onion, minced fine

1 medium carrot, minced fine or grated

1 stalk celery, minced fine

I box Pomi Italian tomatoes

I large can crushed tomatoes

Salt to taste

Pepper to taste

Sauté the vegetables in the olive oil until softened. 

Add the tomatoes. 

Reduce heat to simmer.

Cover the pot and simmer for 20-40 minutes, until thickened a bit.

Season with salt and pepper as desired.

 

 

Blondies

5 tablespoons butter (1/4 cup plus 1 tablespoon)

1 cup brown sugar

1 egg (or ¼ cup egg substitute)

¾ teaspoon vanilla

1 cup AP flour

¾ teaspoon baking powder

Dash salt

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees

Coat an 8” x 8” or 9” x 7” baking pan with spray oil.

Mix butter sugar, egg and vanilla until well mixed.

Add dry ingredients and mix well.

Stir in nuts.

Spread in baking pan.

Bake for about 25 minutes.  Don’t over bake.

Cool on a wire rack.

Cut into squares and enjoy.

Optional:  Add ¼ cup chocolate chips

 “Wild Boar” Ragu

 

1 ½ pounds wild boar (or pork or beef)

½ cup AP flour

2-3 tablespoons olive oil

1 box POM Italian tomatoes (or about 12 ounces crushed tomatoes)

1 bottle red wine (cheap is fine- I used a bottle of Bogle Petit Syrah because I had it on hand)

1 ½ medium onions quartered

4 carrots cut into thirds

1 teaspoon garlic salt

½ teaspoon salt

1 teaspoon poultry seasoning (or 1/3 teaspoon each dried sage, rosemary and thyme)

½ teaspoon celery seed

Heat the olive oil in a Dutch oven or other large pot over medium heat. 

Dredge the meat (I used pork shoulder and loin) in the flour.  Add to the pot and brown (meat will not be cooked through)

Add all remaining ingredients to the pot.

Simmer over low heat for 2 to 2 ½ hours (meat should fall apart).

Remove the pot from the heat.

With a slotted spoon scoop out the meat onto a plate or shallow bowl and shred.

With a slotted spoon place the carrots and onions in a food processor or blender.  Add about a cup of the sauce.   Process or blend until smooth.

Return the meat and vegetables to the pot and heat through.

Serve over cooked pasta or polenta.

Makes 6 servings or 4 very generous servings.

Freezes well.

New York Cheesecake

 

This is a traditional, dense baked cheesecake

 

1 1/4 cups graham cracker crumbs (about 16 crackers)

1/4 cup pecans finely chopped

2 tablespoons sugar

3 tablespoons melted butter

2 8 ounce packages cream cheese

1 3 ounce package cream cheese

1 cup sugar

2 teaspoons lemon zest

1/4 teaspoon vanilla (Mexican vanilla preferred)

3 whole eggs

1 cup sour cream

1 teaspoons lemon zest

1 tablespoon sugar

 

Heat oven to 350 degrees.

 

Stir together first 4 ingredients and press into the bottom of a 9 or 10 inch springform pan.  Press the crumbs about 1/2 inch up the sides of the pan.  Wrap the outside of the pan in foil, place on a baking pan and bake for 10 minutes.  Remove from oven and set aside.

Reduce oven temperature to 300 degrees.  Place a small pan of water in the over and leave during baking time.  This will help the cake to achieve the correct texture.

Beat cream cheese in a large mixer bowl.  Gradually add 1 cup sugar.  Beat until light and fluffy.  Stir in lemon peel and vanilla.  Beat in eggs, one at a time.  Pour over the crumb mixture. 

Bake one hour or until center is firm.  Don’t over bake or it will crack.  Remove from oven and place on a wire rack.

Combine sour cream, lemon zest and 1 tablespoon sugar.

Chill at least three hours- overnight is better.

 

To serve, remove rim of spring form pan.  Cut cake into 12 wedges 

 

 

 

 

Soft Chocolate Chip Cookies

 

2 cups butter (no substitutes)                                   

1 1/2 cups granulated sugar                                     

2 cups light brown sugar                                            

3 eggs                                                                        

2 tablespoons vanilla                                               

1 teaspoon baking soda                                             

6 cups unbleached flour

6 cups chips (semi-sweet, white chocolate, peanut butter or a mixture)

2 cups chopped nuts (walnuts, pecans, hazelnuts, peanuts, etc)

 

In a very large bowl or pan (like an 8 quart stock pan), cream butter and sugars for two minutes.  Add eggs and vanilla and stir well.  Stir in flour and soda.  Add chips and nuts- you may need to use clean hands to do this..  Drop by 1/8 cupful on ungreased cookie sheets.  Bake in a 350 degree preheated oven for ten minutes.  Do not over bake.  They should be browned around the edges and soft in the center.  They will continue to cook for a few minutes after removing from oven.

Cool on the baking sheet for 2-3 minutes, then move to a wire rack to cool.  Store at room temperature in an airtight container.

For larger cookies: drop by 1/4 cupful on ungreased baking sheets and bake for 12 minutes.

Makes 7-8 dozen.  Dough can be frozen.

If you want a warm out of the oven cookie a day or two later, just microwave 8-10 seconds.  It will taste ‘just baked’.

 

  

 

Pecan Pie Bars

Crust:                                                   Filling:

2 cups flour                                          3 eggs

1/2 cup powdered sugar                     2/3 cups sugar

1 cup softened butter                          dash salt

                                                              1 cup corn syrup    

                                                              1/3 cup melted butter

                                                              1 cup pecan halves

                                                              1 cup chopped pecans

 

Heat oven to 350^o.

Combine all crust ingredients and press into a 13”x9” pan.  Bake 14-16 minutes or until edges begin to brown.

While crust is baking, beat together eggs sugar and salt.  Stir in the corn syrup and butter.  Mix in the pecans.  Pour over the hot crust and return to the oven and bake for another 24-27 minutes or until set in the center. 

Cool completely and cut into bars.

 

 

Scottish Shortbread

 

 

1 pound softened butter (no substitutes)

1 1/3 cups sugar 3 1/3 cups flour 1 cup rice flour (I use Bob’s Red Mill) 1 teaspoon vanilla (Mexican vanilla if available) Demerara sugar or sugar crystals for sprinkling (if desired)

Preheat the oven to 320 degrees

Line a baking sheet with parchment paper

Beat the butter and sugar with an electric mixer until light and fluffy (4-5 minutes)

Add vanilla and stir

With a wide, flat blade knife or spatula, mix in flours to make a soft dough

Turn out onto a floured board and knead lightly for 30 seconds, or until

smooth (don’t handle too much or cookies will not have a tender texture)

Roll 1/8” to 1/4”

Cut into desired shapes and carefully lift onto baking sheet

If desired, sprinkle with demerara or crystal sugar

Bake for 10-15 minutes.  Baking time will vary with thickness and size of the shortbread- thinner, smaller pieces will bake more quickly.  Shortbread will be firm and lightly golden on the bottom when done.

 

Store in an airtight container at room temperature.

 

Chopped walnuts or almonds may be added to the doug

 

Mom’s Very Simple Fudge

1 can sweetened condensed milk

2 cups chocolate chips

1 teaspoon vanilla

½ cup chopped walnuts

 

Line an 8” x 8” pan with parchment paper or foil

In a saucepan over medium heat, warm the sweetened condensed milk until hot, but not boiling.

Remove from heat and stir in chocolate chips.  Continue stirring until the mixture is smooth.

Stir in vanilla.

Then stir in nuts.

Pour into prepared pan and refrigerate at least 4 hours.

Turn out onto a cutting board.  Remove parchment paper and cut into squares.

Makes one pound of fudge.Store in airtight container in refrigerator.

 

Variations:

Use peanut butter chips instead of chocolate chips

Use any type of nut you wish

Substitute coconut for nuts

Substitute ½ cup almonds and 1 cup mini-marshmallows for rocky road

Substitute peppermint or almond flavoring for the vanilla

Use white chocolate chips.  Omit nuts.  Stir in ½ cup chopped peppermint candy

The variations are endless.  This a good, basic recipe to make your own

 

 

Raw Apple Cake

A recipe from Great-grandma Krause.   I always asked for this cake for my birthday.

2 cups sugar

4 beaten eggs

1 cup butter

1 cup cold coffee

3 cups flour

1 teaspoon cloves

2 teaspoons cinnamon

1 teaspoon nutmeg

2 teaspoons baking soda

¼ teaspoon salt

3 cups thinly sliced apples

1 cup chopped walnuts

1 cup raisins

 

Preheat oven to 350 degrees.  Grease a 9” x 13” baking pan.

Beat sugar and butter until light and fluffy (2-3 minutes).  Add the beaten eggs. 

Mix the dry ingredients together in a separate bowl.

Alternately mix some of the dry ingredients and the coffee into the butter/sugar/egg mixture until well mixed.

Stir in the apples, nuts and raisins.

Pour into prepared pan.  Bake for about 1 hour or until done.

Cool on a wire rack.

This good with a caramel or cream cheese frosting. 

 

 

Chai Tea

6 cups cold water

15 whole cardamom pods

2 cinnamon sticks broken into pieces

3 tablespoons Ceylon tea (or other black tea)

¼ cup sugar (more or less to taste)

2 cups milk

 

In a 6 quart pan combine the water and spices.  Bring to a boil over high heat.Then cover and continue to boil for 10 minutes.

Add the tea and return to a boil.  Reduce the heat and simmer for 2-3 minutes.

Add sugar and milk.  Stir until the sugar dissolves.  Cover and simmer for 3-4 minutes more.

Strain through a fine sieve and discard the spices.

Serve hot.  Makes 6 servings.

Leftovers keep well refrigerated for 2-3 days.

 

 

Mom’s Version of a G&T

 

For a good mixed drink you have to start with good liquor.  I prefer Tanqueray or Crater Lake gin.  Also, fresh fruit is a must.  I hate it when you order a drink and it comes with a tiny sliver of lime that looks like it has been sitting around for a week.

I also make this in a tall glass.  I have just one drink and I want it to last for a while.

Also, the order you put the ingredients in the drink matters.  Squeezing the fruit adds a little juice (and flavor) to the drink.  It also releases some of the oils from the skins.  The oils contain a lot of flavor.

 

A tall 18-20 ounce glass

Ice

½ fresh lime, cut into two wedges

¼ fresh orange, cut into two wedges

1 ½ ounces good gin

Tonic water (I prefer the diet variety)

 

Fill the glass about 1/3 full with ice.

Squeeze the lime and orange wedges over the ice and drop them in the glass.  Hold the fruit down in the glass when squeezing to catch the oils from the skins.

Pour the gin over ice and fruit.

Slowly fill the glass with tonic water.