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Guatemalan Banana Bread
Cream the butter and sugar together until light and fluffy. Add the mashed bananas, lemon juice, salt, cinnamon, and egg and mix well. Sift together the flour and baking powder and fold into the banana mixture. Pour into a greased 9 x 5 inch (23 x 12 cm) loaf pan and bake in a preheated 350°F (180°C) oven for 1 hour, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Makes one loaf. Grilled Portobello Mushroom Sandwiches
Try to choose mushrooms and rolls that are about the same diameter. Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion until tender and slightly brown, about 20 minutes. Combine the remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar and brush the mushrooms on both sides with this mixture. Season the mushrooms with salt and pepper and cook on a hot grill or skillet for 2 to 3 minutes per side. Place a mushroom on each roll or bun and top with sauteed onions. Serves 4. Low-Fat Blueberry Muffins
Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about 1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients and mix until thoroughly combined. Fill muffin tins about 2/3 full with the batter and bake in a preheated 400°F (200°C) oven for 20 to 25 minutes. Makes 12 muffins. Eggnog Bread
Preheat oven to 350°F. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9 x 5 loaf pan. Pour batter in pan Bake for 45- 50 minutes-until the bread tests done. Makes one loaf. Torrijas (French Toast)2 Tbs (30 ml) milk 1 tsp (5 ml) cinnamon 8 to 12 thick slices of French or Italian bread (about 1 inch (2 cm) thick; day-old bread is better) Olive oil, butter, or margarine for frying Powdered (confectioner's) sugar Beat the eggs, milk, and cinnamon together. Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with powdered sugar and serve immediately. Serves 4 to 6. Sesame Bread
Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast. Add 1 cup (250 ml) of the flour and the salt and beat with an electric mixer for 2 minutes. Add the remaining flour and beat to form a stiff dough. Knead the dough on a floured surface until smooth and elastic. Place in a lightly greased bowl, cover with a dish towel, and allow to rise in a warm place until doubled in volume. Punch the dough down and form into a round loaf on a lightly floured baking sheet. Beat the egg with the milk and brush the dough with the mixture. Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade. Cover and allow to rise until double in volume. Place a cake pan with 1 inch (2 cm) of water in it on the bottom shelf of the oven and preheat the oven to 400°F (200°C). Bake the loaf for 15 minutes, then reduce the heat to 350°F (180°C) and bake an additional 15 minutes, until golden brown. Test for doneness by thumping the bottom of the loaf - it should produce a hollow sound. Cool on a rack. Makes 1 loaf. Pita Stuffed with Eggs
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6. Sauteed Apples and Bacon6 to 8 tart cooking apples, peeled, cored, and cut into ½ inch (1 cm) cubes (should be about 4 cups (1 L)) 3 Tbs brown sugar A grating of fresh nutmeg Fry the bacon until crisp. Keep it warm in the oven while the apples cook. Discard all but 2 tablespoons (30 ml) of the bacon fat. Saute the apples uncovered in the remaining bacon fat over high heat for 6 to 8 minutes, until they become slightly translucent. Sprinkle with the sugar and nutmeg. Arrange the apples on a platter, surrounded by the bacon. Serves 4 to 6. Eggs Benedict2 to 3 English muffins, halved, toasted, and buttered OR 4 to 6 slices toasted, buttered bread 4 to 6 slices Canadian bacon or ham 1 cup (250 ml) blender hollandaise (see below) Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6. Blender Hollandaise Sauce(Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.)8 Tbs (120 ml) butter 3 egg yolks 2 Tbs lemon juice Salt and white pepper to taste A dash of cayenne pepper Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt, white pepper, and cayenne in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup. Cheese PitAbout 1 pound Ham Cubed or cooked Sausage or whatever you want ( veggies work well also) 2 lbs. Cheddar Cheese, shredded - or mix in some Colby or Jack. Mix together: 5 large eggs 3 cups Half and Half or milk 1 tablespoon Worcestershire sauce 1 tablespoon Dry mustard Salt and Pepper to taste Layer bread, meat and cheese in 13 X 9" cake or lasagna pan. Pour in egg mixture. Bake in 350°F oven for 1 hour or until knife inserted in center comes out clean. German Eggs in Green Sauce1/2 cup (125 ml) yogurt 1/4 cup (60 ml) mayonnaise Juice of 1 lemon 9 to 13 hard-boiled eggs, peeled 1½ cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens) 1/2 tsp (2 ml) sugar Salt and freshly ground pepper to taste Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6. Jam and Cheese Loaf1/2 cup warm water (105°F to 115°F) 2 1/2 cups biscuit mix 1 tablespoon sugar 1 egg, beaten 1 (8-ounce) pkg cream cheese 1/3 cup sugar 1 tablespoon lemon juice 1/4 cup strawberry preserves Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 Tbs. sugar and egg. Stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours. Punch dough down and turn out onto a lightly greased baking sheet; roll into a 14 x 9" rectangle. Combine cream cheese, 1/3 cup sugar, and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3 inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in bulk. Bake at 350°F for 20 minutes. Remove from oven, spoon preserves down center. Return to oven an additional 5 min. Remove from oven and let stand 10 minutes before serving. Makes one 14-inch loaf. Paraguayan Cheese Corn Bread1 large sweet onion, finely chopped 1 cup (250 ml) farmer's or cottage cheese 1 cup (250 ml) grated Muenster or other mild cheese 2 cups (500 ml) cornmeal 2 cups (500 ml) grated corn kernels OR 1-16 oz (450 g) can cream-style corn 1 tsp (5 ml) salt 1 cup (250 ml) milk 6 egg, separated Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly. Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400°F (200°C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8. Oeufs en Gelee (Eggs in Aspic)3 cups (750 ml) canned consomme with gelatin 2 Tbs (30 ml) sherry (optional) 12 leaves fresh tarragon, chervil, or savory Poach the eggs by gently sliding them off a saucer into a pan of simmering water. Do not let the water boil. When the eggs have reached the desired degree of doneness, remove them with a slotted spoon and drain on a dish towel. Transfer to a plate and chill in the refrigerator for at least 1 hour. Heat the consomme just until it is liquid. Stir in the optional sherry. Pour about 1/8 inch (5 mm) into the bottom of each of 6 round or oval molds of about 1/2 cup (125 ml) capacity. Chill the molds until the consomme has set, about 15 minutes. Chill the remaining consomme until it is almost set, but still pourable. Blanch the herbs by dropping them into boiling water for about 30 seconds. Refresh them under cold running water and pat dry. Dip them into the almost-set consomme and arrange them attractively on top of the jellied consomme in the bottom of the molds. Place an egg in each mold, most attractive side down. Spoon the remaining consomme into the molds to cover the eggs and fill the molds. Chill for about 1 hour, until the consomme is completely set. To serve, unmold by running a knife around the edge of the mold and invert, giving it a few sharp wraps. Serves 6. Scones1/2 tsp. salt 1/2 tsp. sugar 4 tsp. baking powder 3/4 cup cold water lard for frying Mix dry ingredients together. Slowly, fork in the water. When well mixed form a ball. Take about a 2 inch ball and flatten to desired thickness, them poke a couple of holes in the circle you have made. Fry in about 1/4 inch of lard until golden brown. Drain on paper towels and serve. It is wonderful with homemade jam a processed cheese spread. Huevos Rancheros (Eggs Ranch Style)8 to 12 corn tortillas 8 to 12 eggs Butter 1 recipe Mexican tomato sauce (see below) Heat the vegetable oil in a heavy skillet over moderate heat and fry the tortillas until limp. Drain on paper towels and place two tortillas, side by side, on each plate. Fry the eggs in the butter to your preferred degree of doneness. Place the eggs (2 per person) on top of the tortillas and top with tomato sauce. Serve with refried beans. Serves 4 to 6. Mexican Tomato Sauce2 Tbs (30 ml) vegetable oil1 small onion, finely chopped 1 clove garlic, finely chopped 2 large tomatoes, peeled, seeded, and chopped ½ tsp (2 ml) sugar Salt and freshly ground pepper to taste Finely chopped jalapeno or serrano chiles, to taste Heat the oil in a saucepan and fry the onion and garlic until soft but not brown. Add the remaining ingredients and cook over low to moderate heat for 20 minutes, stirring occasionally. Serve warm or cold. Makes about 2 cups. Scottish Eggs1 tsp. crumbled dried sage ¼ tsp. cayenne ½ cup all-purpose flour 1 cup fresh bread crumbs ½ tsp. dried thyme, crumbled 4 hard-boiled large eggs 2 raw large eggs, beaten lightly vegetable oil for deep-frying the eggs 1. In a large bowl combine well the sausage, the sage, the thyme, and the cayenne. Divide the mixture into 4 equal portions, and flatten each portion into a thin round. 2. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. 3. In a deep fryer heat 2½ inches of the oil to 350°F and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with slotted spoon as they are done, for 10 minutes. Yield: 4 Scotch eggs, serving 4 Papaya Fritters1/2 cup (125 ml) milk 1 egg, beaten 2 Tbs (30 ml) sugar A grating of fresh nutmeg 2 cups (500 ml) papaya, peeled and cubed Oil for frying Powdered (confectioner's) sugar Combine the flour, milk, egg, sugar, and nutmeg and stir until smooth. Add the cubed papaya and toss to coat. Drop by spoonfuls into hot oil and cook until golden brown. Turn and brown the other side. Drain on paper towels and dust with powdered sugar. Serves 4 to 6. Asparagus Frittataof tough ends, and cut into 1 inch (2 cm) pieces 2 Tbs (30 ml) olive oil 2 to 3 shallots, finely chopped 6 eggs ½ cup (125 ml) Parmesan cheese ¼ cup (60 ml) shredded basil leaves Salt and freshly ground pepper to taste Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat. Saute the shallots until translucent, about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes. Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set. Place the skillet under a preheated broiler until the top has set. Be careful not to burn the top. Invert onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room temperature. Serves 4. Irish Soda Bread3 cups whole wheat flour 1 cup pure bran flakes (not cereal) 2/3 cup packed brown sugar 2¼ tsp. baking soda 2 tsp. salt 1 liter buttermilk (35 oz.) 1. Mix all the dry ingredients together thoroughly, then stir in the buttermilk until well blended. 2. Bake in well greased 2 - 9" loaf pans or 3 - 6" round pans (3" high) at 350°F for one hour, or until done (will sound hollow when tapped lightly on top). Note: Once the buttermilk is mixed in it becomes really sticky and glutinous. You may have to mix it with your hands at the end. Once the buttermilk is in you need to work fairly quickly as it's the interaction with the baking soda that provides the leavening. If it's difficult to press the dough in the pans without it sticking to your hands, wet them slightly and the dough won't stick. Crab OmeletteSalt and freshly ground pepper to taste 1 Tbs (15 ml) peanut oil 2 scallions (spring onions,) thinly sliced, including the green parts 1 hot chilli pepper, finely sliced (optional) 6 oz (170 g) crab meat, picked over to remove bits of cartilage 1 Tbs (15 ml) fish sauce* (nuoc mam) * Available in finer supermarkets and Asian specialty shops. Beat the eggs and season with salt and pepper. Heat the oil in a large, heavy skillet over moderate heat. Saute the scallions and chilli pepper, stirring frequently, for a minute or two. Add the crab meat and fish sauce and cook an additional 1 or 3 minutes. Remove this mixture to a small plate. Add more oil to the pan if necessary. Pour the beaten eggs into the same pan and cook, using a fork to draw the cooked eggs away from the edge of the pan and allowing the uncooked eggs to flow back towards the edge. Cook until firmly set on the bottom and creamy on top. Spoon the crab mixture down the center of the omelette and fold it in half. Turn the omelette onto a heated serving platter. Serves 4 to 6. Bliny4 tsp (20 ml) sugar 1 egg 1 egg yolk 3½ cups (875 ml) all-purpose flour 1 tsp (5 ml) salt 4 cups (1 L) milk 4 Tbs (60 ml) butter, melted 1 Tbs (15 ml) vegetable oil Additional butter for frying Garnishes: For sweet bliny, serve with melted butter, sour cream, and your choice of preserves or syrup. For savory bliny, serve with melted butter and caviar or smoked fish. In a small bowl combine the yeast with 3 tablespoons (45 ml) warm water and 1/2 teaspoon (2 ml) of the sugar. Allow to sit in a warm place for 10 to 15 minutes, until the mixture is foamy. In a large mixing bowl beat the egg and egg yolk, then stir in the flour, remaining sugar, salt, and about 3 cups (750 ml) of the milk. Beat until smooth. Add the yeast, butter, and oil, and beat well for 2 to 4 minutes. Allow the batter to sit in a warm place until doubled in bulk, about 1 hour. Warm the remaining milk until hot but not boiling and pour it quickly into the batter. Stir the batter immediately and allow to rise for another 30 to 40 minutes. Cook the bliny in a small, 5 to 7 inch (12 to 18 cm) skillet or crepe pan which has been heated over a moderate flame and has been lightly coated with butter. Drop about 2 tablespoons (30 ml) of the batter into the skillet and tip the skillet to coat the bottom of the pan evenly with the batter. Cook until golden brown on the bottom, then flip and cook until golden brown on both sides. Keep warm in a 200°F (90°C) oven until ready to serve. Makes about 24 to 30 bliny, to serve 6 to 8. Creamed Chipped Beef on Toast1/2 lb (250 g) mushrooms, sliced 6 oz (170 g) dried chipped beef Salt and freshly ground pepper to taste 1 Tbs (15 ml) Worcestershire sauce 1 recipe cream sauce (see below) 4 to 8 slices toasted white bread Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and saute for 5 minutes, stirring frequently. Add the chipped beef and Worcestershire sauce and stir to combine. Remove from the heat. Taste for seasoning with salt and pepper - the chipped beef may already be salty enough. Combine with the cream sauce and spoon over toasted white bread. Serves 4. Cream Sauce6 Tbs (90 ml) butter6 Tbs (90 ml) flour 1 cup (250 ml) beef or chicken broth, or milk 1 cup (250 ml) heavy cream Salt and freshly ground pepper to taste A grating of fresh nutmeg Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the seasonings and stir constantly with a whisk until thick and creamy. Makes about 2 cups (500 ml). Tomato RarebitSalt and freshly ground pepper to taste 2 Tbs (30 ml) butter 1 Tbs (15 ml) Dijon style mustard 1 Tbs (15 ml) Worcestershire sauce 1 tsp (5 ml) dry mustard 1 tsp (5 ml) paprika A dash of cayenne pepper (to taste) 1 lb (500 g) sharp cheddar cheese, shredded ½ cup (125 ml) beer or water 2 egg yolks ¼ cup (60 ml) cream or milk Toast Season the tomatoes generously with salt and pepper. Place on a baking sheet and broil for 3 to 5 minutes, until tender. Turn the broiler off and allow the tomatoes to sit in a warm oven until ready to serve. Melt the butter in a saucepan over low heat. Add the mustards, Worcestershire sauce, paprika, and cayenne, and stir to combine. Add the cheese and beer or water and stir constantly until melted. Mix together the egg yolks and cream or milk and add slowly to the cheese mixture, stirring until well blended. Taste and adjust the seasoning with salt and pepper. Place the tomatoes on a serving platter or individual serving plates and spoon the cheese sauce over them. Serve with toast. Serves 4 to 6. Chinese Scrambled Eggs with Shrimp1 tsp (5 ml) sherry ½ tsp (2 ml) cornstarch (cornflour) Salt and freshly ground pepper to taste 2 Tbs (30 ml) vegetable oil 6 eggs, lightly beaten Chopped cilantro to garnish (optional) Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and toss to combine. Allow to marinate for 10 minutes. Heat the vegetable oil in a skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink and firm. Add the eggs and cook, stirring frequently, until desired degree of firmness. Sprinkle with optional cilantro. Serves 3 to 4. Apple Galette4 Tbs (60 ml) chilled butter, cut into small pieces 1 cup (250 ml) all-purpose flour ¼ tsp (1 ml) salt 5 Tbs (75 ml) ice water 2 large baking apples, peeled, cored, and sliced very thin 2 Tbs (30 ml) honey 1 Tbs (15 ml) lemon juice ½ tsp (2 ml) dried thyme leaves Brush the olive oil onto a cookie sheet with no sides, or on the bottom of a jelly roll pan. Combine the butter, flour, and salt in a food processor and pulse until a coarse meal is formed. Add the water and process until the dough forms a ball. Form the dough into a thick, flat disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the dough directly on the oiled cookie sheet, forming a circle about 14 inches (35 cm) in diameter. Combine the apples, honey, lemon juice, and thyme in a bowl and toss to combine well. Arrange the apple slices on the pastry, leaving a 1 to 2 inch (3 to 5 cm) border all around. Fold the border over the apples to form a rustic crust. Pour any remaining honey-lemon juice mixture over the apples. Bake in a preheated 400°F (200°C) oven for about 1 hour, until the crust is golden brown and the apples are tender. Serves 6 to 8. Navajo Fry Bread3 Tbs (45 ml) lard or vegetable shortening 1 Tbs (15 ml) baking powder ½ tsp (2 ml) salt 3/4 cup (180 ml) warm water Lard or vegetable shortening for frying Honey or preserves Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea size pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes. Melt enough lard or shortening in a heavy cast iron skillet so it is about 1 inch (2.5 cm) deep. Heat until it is about 350°F (180°C) or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6 to 8 inches (15 to 20 cm) in diameter and about ¼ inch (5 mm) thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. Serve hot with honey or preserves. Makes 4 to 6. Corn Fritters3 cups (750 ml) lard or oil for deep frying ½ cup (125 ml) all-purpose flour 1 tsp (5 ml) baking powder ½ tsp (2 ml) salt ½ tsp (2 ml) freshly ground black pepper ¼ tsp (1 ml) cayenne pepper, or to taste (optional) 3 eggs, beaten until light Clean the corn and cut the kernels from the cob. Using the dull edge of a knife, scrape the cob to remove as much "milk" as possible from the cobs, catching it in a small bowl. There should be about 1½ cups (375 ml) corn and liquid. Sift the dry ingredients together into a mixing bowl. Add the corn, the reserved corn "milk", the eggs, and fold to combine thoroughly. Heat the oil in a deep pot until it reached 350°F (180°C), or until the surface shimmers. Drop the batter in the hot oil by the teaspoonful and fry until golden brown on all sides. Drain on paper towels and serve immediately. Makes about 4 dozen fritters. Wild Mushroom and Asparagus Tart2 tsp (10 ml) finely chopped shallot 12 oz (350 g) chopped mushrooms, wild if available 6 stalks asparagus, chopped ½ cup (125 ml) white wine or chicken stock ½ cup (125 ml) heavy cream Salt and freshly ground black pepper to taste 1 tsp (5 ml) chopped fresh parsley 4 - 4 to 5 inch (10 to 12 cm) tart shells, or one 8 to 10 inch (20 to 25 cm) tart shell Heat the butter in a saute pan and cook the shallots over moderate heat until translucent. Add the mushrooms and asparagus and cook until the moisture has evaporated. Add the wine or chicken broth and stir to dissolve the brown particles in the bottom of the pan. Cook until the liquid is reduce to about 2 tablespoon (30 ml). Add the cream and heat until it thickens a little. Fill the tarts with the mushroom mixture and place on a baking sheet. Bake in a preheated 350°F (180°C) for 20 to 25 minutes, until the tart shells are browned. Serves 4 to 6. Seafood Quiche3 Tbs (45 ml) butter 1 cup (250 ml) cooked, fresh or canned, shrimp, lobster, or crab, or combination of these Salt and freshly ground black pepper to taste 2 Tbs (30 ml) sherry or dry white vermouth (optional) 3 eggs 1 cup (250 ml) cream or milk 1 8 inch (20 cm) pastry shell ¼ cup (60 ml) grated Swiss or Gruyere cheese Cook the shallots in the butter over moderate heat until they are tender but not browned. Add the seafood and continue cooking for 2 minutes, stirring frequently. Add the salt, pepper, and wine, and cook for an additional minute. Remove from the heat and allow to cool a little. Beat the eggs and the cream together in a bowl and add the seafood mixture, stirring to combine well. Pour this mixture into the pastry shell and sprinkle the cheese on top. Bake in a preheated 375°F (190°C) for 25 to 30 minutes, until the quiche is puffed and brown. Serves 4 to 6. Squash Rolls2/3 cup cooked, mashed squash (such as Hubbard or Butternut) Heat oven to 450°F. Mix the Bisquick with the mashed squash thoroughly until you have a soft smooth dough. On a floured surface, roll dough to a 12 inch circle and spread with soft oleo. Using a table knife or pizza cutter, cut into 12 or 16 wedges. Loosely roll up beginning at rounded edges. Place rolls with points underneath about 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until a light golden brown. Note: You can also sprinkle oleo topped dough with parmesan cheese before rolling into rolls. Churros2 cups (500 ml) water 1 Tbs (15 ml) vegetable oil 1 tsp (5 ml) salt 3 cups (750 ml) all-purpose flour 1 tsp (5 ml) baking powder ¼ tsp (1 ml) vanilla extract Vegetable oil for deep frying Powdered (confectioner's) sugar for dusting Combine the milk, water, tablespoon of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat. Add the flour a little at a time, stirring constantly with a wooden spoon over low heat. When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla. Continue stirring until thoroughly combined. Heat the oil to a temperature of about 325°F (160°C), or until the surface shimmers. Place the dough in a pastry bag with a wide, star tip. Typically, churros are about ½ inch (1 cm) in diameter, with ridges running their length. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches (15 to 20 cm) in length. Fry until golden brown and remove to paper towels to drain. Serve immediately, dusted with powdered sugar. Serves 6 to 8. Tanner's Cheese Pie¾ c. milk ½ small onion, minced ½ c. mild cheese, shredded 2 plum tomatoes, diced salt and pepper to taste 1 unbaked pie shell Preheat oven to 400°F. Beat eggs, milk, salt and pepper. Layer cheese, onion and tomatoes in unbaked pie crust. Pour egg mixture into filled crust. Bake 35-40 minutes. The quiche will puff and settle while cooling. Serves 6. Huevos a la Malaguena (Eggs in the style of Malaga)Salt and freshly ground black pepper to taste ½ tsp (2 ml) garlic powder ½ tsp (2 ml) onion powder 4 oz (100 g) chopped cooked ham 8 asparagus tips, cooked and chopped 1 cup (250 ml) cooked peas 4 Tbs (60 ml) tomato sauce 16 small shrimp, cooked and shelled Grease 4 small, individual baking dishes or ramekins with butter or olive oil. Place two eggs in each and season with salt and pepper. Divide the remaining ingredients between the dishes and bake in a preheated 325°F (160°C) oven for 10 to 15 minutes, until the eggs are cooked to the degree of doneness you prefer. Serves 4. Savory Souffle Roll½ cup (125 ml) flour ½ tsp (2 ml) salt ¼ tsp (1 ml) white pepper 2 cups (500 ml) milk 5 eggs, separated Filling (recipe below) Grease, line with wax paper, and grease again a 15x10x1 inch (35x25x3 cm) jelly roll pan. Dust lightly with flour. Melt the butter in a saucepan and blend in the flour, salt, and pepper. Gradually stir in the milk and bring it to a boil, stirring frequently. Beat the egg yolks just until they are smooth. Add a little of the hot sauce while stirring, and return the egg and sauce mixture to the saucepan, cooking it for one minute longer while stirring. Do not boil. Cool to room temperature. Beat the egg whites until stiff but not dry. Fold into the cooled sauce and pour into the prepared pan. Bake in a preheated 400°F (200°C) oven for 25 to 30 minutes, until well puffed and browned. Turn immediately onto a clean towel and remove the wax paper. Spread with warm filling and roll with the aid of the towel, sliding it onto a serving platter with the seam side down. Serves 6 to 8. Filling:2 Tbs (30 ml) butter4 shallots, finely chopped 4 medium mushrooms, chopped 1 cup (250 ml) cooked chopped spinach 1 cup (250 ml) chopped cooked ham 1 Tbs (15 ml) Dijon style mustard ¼ tsp (1 ml) nutmeg 6 oz (150 g) cream cheese, softened Salt and freshly ground black pepper to taste Melt the butter in a skillet over moderate heat and saute the shallots until tender. Add the mushrooms and cook for three minutes. Add the remaining ingredients and stir until combined and heated through. Makes about 2 cups (500 ml). Tomatoes Country Style1/4 cup minced parsley 8 oz. pkg. low fat cream cheese, softened 1 t. chopped fresh basil or 1/2 t. dried 4 beefsteak or other large tomatoes 1/2 cup all purpose flour 1 egg beaten with 1 T. milk 2/3 cup dry bread crumbs * 3 T. butter and 3 T. olive oil OR 6 T. olive oil Beat garlic, parsley, cream cheese and basil. Cut tomatoes into 12 even slices, about 1/2 inch thick. Spread 6 slices of tomatoes with 2 T. of cream cheese mixture and top with remaining tomato slices. Dip each in flour, then in egg mixture, and finally in crumbs. Fry on both sides over medium heat in olive oil until brown. Makes 6 servings. * I like to add 2 T. of Parmesan cheese to bread crumbs. Carrot Muffins1 teasp. cinnamon 1 cup sugar ½ teas. salt 1 teas. baking powder 1 teas. baking soda 1 cup grated carrot ½ cup crushed pineapple 2 eggs 2/3 cup oil 1 teas. vanilla Combine dry ingredients in a bowl. Add beaten egg, oil, vanilla, carrot and pineapple. Mix just until moistened. Spoon into muffin tins. Bake in 375°F oven for 15 min. *Amount of sugar may be cut in half. IcingCombine and blend 4 oz. cream cheese, 1 cup icing sugar, 1/8 cup butter, 1 teas. vanilla. Use this icing if you wish but they are just as good without.Cherokee Huckleberry Bread1 cup sugar 1 cup milk 2 cups huckleberries 1 egg 1 stick butter 1 tsp. vanilla extract Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on the berries to prevent them from going to the bottom, then add them to the mixture. Put in a baking pan and bake in the oven at 350°F for approximately 40 minutes (until done). Oatmeal Muffins1 cup buttermilk 1/3 cup softened or melted oleo (I use butter) 1 egg 1/4 cup brown sugar (the original recipe called for 1/2 cup) 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Soak oatmeal in buttermilk for 5 minutes. Add remaining ingredients and mix well. Grease muffin pan. Bake at 400°F for 20 - 25 minutes. Makes 10 - 12 muffins. Pao de Mel (Honey Bread)1 cup (250 ml) sugar 3 Tbs (45 ml) cocoa powder 1 cup (250 ml) honey ¼ tsp (1 ml) ground cloves ¼ tsp (1 ml) ground nutmeg 3 Tbs (45 ml) butter or margarine 1 cup (250 ml) milk 1 tsp (5 ml) baking powder Your favorite chocolate or sugar frosting Combine all ingredients in a large mixing bowl and stir until well combined. Pour into a greased 9 x 12 inch (22 x 30 cm) baking pan and bake in a preheated 325°F (160°C) oven for about 20 minutes, or until done (test with a toothpick). When cool, cut into 2 inch (5 cm) squares and glaze with a chocolate or sugar frosting. Makes one 9 x 12 inch (22 x 30 cm) cake. Stuffed Mirlitons2-3 large onions, chopped 2 cloves garlic, chopped (or to taste) ½ pound each of peeled shrimp and freshly ground beef 3 Tbs. butter 1 cup bread crumbs Salt, black pepper and cayenne pepper, to taste ¼ cup chopped parsley 1. Boil mirlitons in salted water until tender. Drain, cut in half and remove the seeds. Scoop out the pulp and leave a ¼" thick shell to hold the stuffing. 2. Saute onions, garlic and beef about ten minutes. 3. Add bread crumbs, mirliton pulp, salt, black pepper,and parsley. Cook for about 5 minutes . 4.Fill mixture into mirliton shells and sprinkle the top with buttered bread crumbs and bake in 375°F oven for about 20-25 minutes. Yield: 8 servings. Gratto di Patate6 Tbs (90 ml) olive oil 2 cups (500 ml) canned Italian tomatoes with juice, chopped Salt and freshly ground black pepper to taste 8 large all-purpose potatoes, boiled until tender and peeled 3 eggs, lightly beaten 1 cup (250 ml) coarsely chopped salami (optional) 1 cup (250 ml) diced mozzarella cheese 1 cup (250 ml) diced smoked provolone cheese ½ cup (125 ml) grated Parmesan cheese ½ cup (125 ml) chopped fresh parsley 2 Tbs (30 ml) butter 1 cup (250 ml) bread crumbs Saute the onion in 3 tablespoons (45 ml) of the olive oil in a skillet over medium heat until golden. Add the tomatoes, salt, and pepper, and cook over medium heat until the sauce is thick and most of the liquid has evaporated. Meanwhile, put the potatoes through a ricer or mash in a bowl with a fork until smooth. Combine the potatoes with the optional salami, the cheeses, and the parsley, mixing well. Generously butter a 9 x 2 ½ inch (25 x 8 cm) spring form pan and coat heavily with bread crumbs, reserving some for the topping. Spread 1/3 of the potato mixture evenly in the bottom of the pan, followed by ½ of the tomato sauce. Repeat, finishing with a layer of potatoes. Smooth the top, sprinkle with the remaining bread crumbs, and drizzle the remaining olive oil over the top. Place on a baking sheet and bake in a preheated 350°F (180°C) for 1 to 1 ¼ hours, until the top is golden brown. Let cool to room temperature to make slicing easier, and serve at room temperature or chilled. Serves 8 to 12. Hot Cross Buns1 Tbs (15 ml) sugar ¼ tsp (1 ml) cinnamon A grating of fresh nutmeg ¼ cup (60 ml) currants or raisins 2 Tbs (30 ml) finely chopped citron 2 Tbs (30 ml) butter ½ tsp (2 ml) salt 1 package (1 Tbs, 15 ml) active dry yeast 1 egg 2 2/3 cups (650 ml) all-purpose flour For the frosting:½ cup (125 ml) confectioner's (powdered) sugar2 tsp (10 ml) hot milk ¼ tsp (1 ml) vanilla extract Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter and salt in a small saucepan and heat over a low flame until the sugar is dissolved, the butter has melted, and the milk is luke warm (110°F, 43°C). Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes. Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl. Turn the dough out onto a floured surface and knead the rest of the flour in, using only enough to form a dough that can be handled easily. Place in a greased bowl and allow to rise until doubled in volume. Shape the dough into 18 balls and place in rows on a greased baking sheet. Using a sharp knife or razor blade, cut a cross into the tops of the balls. Cover with a dish towel and allow to rise until doubled in volume. Bake in a preheated 425°F (220°C) oven for 20 minutes, until golden brown. Meanwhile, combine the frosting ingredients, stirring until smooth. Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough. Makes 18 buns. Recipe Index or Breakfasts, Brunches & Breads I or III |