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    Canine Biscuits

    3 cups flour
    2 cups rye flour
    1 cup corn meal
    2 cups cracked wheat
    1/2 cup dry milk
    4 tsp. salt
    1 envelope active dry yeast
    1/4 cup very warm water
    2 - 3 cups chicken broth or other liquid (e.g. veggie water)
    1 large egg - beaten with 1 tablespoon milk

    Mix flours, cracked wheat, corn meal, dry milk, and salt in large bowl. Sprinkle yeast over warm water and stir in small bowl. Add yeast and 2 cups of broth to dry ingredients. Mix well with hands - dough will be "very" stiff. If necessary add a little more broth. Roll out dough on floured surface to 1/4" thickness and cut into desired shapes. Place on ungreased sheets. Brush with egg and milk mixture. Bake 45 minutes at 300F.Turn off oven and leave in oven overnight.

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    Chilean Hot Pepper Sauce

    1 medium onion, finely chopped
    1-2 cloves garlic, finely chopped
    3 Tbs (45 ml) finely chopped fresh cilantro (coriander)
    2 Tbs (30 ml) finely chopped fresh parsley
    1-6 fresh hot green chili peppers, seeded and finely chopped
    4 Tbs (60 ml) olive oil
    1 Tbs (15 ml) lemon juice
    Salt to taste

    Combine all ingredients in a small bowl and allow to sit at room temperature for at least 1 hour. Makes about 1 cup.

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    Brandied Fruit

    2 cups (500 ml) brandy
    1 15-oz (425 g) can each of peaches, pineapple, apricots, pears, and plums, drained
    1 7-oz (200 g) jar Maraschino cherries, drained
    4 cups (1L) sugar

    Combine the ingredients in a large, sterile glass jar or earthenware crock with a loosely fitting lid. Stir with a wooden spoon every few days, and add a can of drained fruit and a cup of sugar every week. You may also add fresh fruit such as strawberries, cherries, raspberries, gooseberries, peaches, nectarines, apricots, or pineapple, in a ratio of 2 cups (500 ml) fruit to 1 cup (250 ml) sugar. Avoid apples as being too hard, bananas and fresh pears as being too mushy, blackberries as too seedy, and grapes unless they are skinned.

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    Pesto Genovese

    2 cups (500 ml) fresh basil leaves
    1/2 cup (125 ml) extra virgin olive oil
    1/2 cup (125 ml) freshly grated Parmesan cheese
    3 Tbs (45 ml) pine nuts (pignoli)
    2 cloves garlic, peeled and crushed
    1 tsp (5 ml) salt, or to taste

    Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups (500 ml), or enough for about 6 servings of pasta, but it also livens up vegetables and soups, and is a great spread on toast as an appetizer. This sauce will keep for months in the freezer, so you might consider making multiple batches.

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    Real Egg Nog

    6 eggs
    3/4 cup sugar
    1 pint heavy cream
    1 pint milk
    1 pint whiskey, bourbon, brandy, or rum

    Beat separately yolks and whites of eggs. Add 1/2 cup sugar to yolks while beating (also add the liquor here). Add 1/4 cup of sugar to whites AFTER they are beaten VERY STIFF. Mix whites with yolks by hand. Stir in Cream and milk. Mix all in a punch bowl and dip into cups using the nutmeg for a garnish.

    This recipe is best if made in separate batches if more is needed & Enjoy and remember no drinking and driving & Happy Holidays

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    Play Clay Holiday Ornaments

    2 c. baking soda (1 lb. box)
    1 c. cornstarch
    1 c. cold water

    Stir soda & starch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag. Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.
    *Drying: Microwave at med. power for 30 seconds.
    *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

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    Racy Red Punch

    2 (46oz.) cans pineapple grapefruit juice ( 3 cups reserved for ice ring)
    1/3 cup red cinnamon candies
    1/3 cup sugar
    1 qt. ginger ale, chilled

    Heat 1 cup pineapple grapefruit juice with cinnamon candies and sugar. Stir until dissolved. Combine heated mixture with remaining pineapple grapefruit juice, chill. Add the ginger ale just before serving.

    Note: Pour some pineapple grapefruit juice into Jello ring and freeze for ice ring.

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    Cappuccino Mix

    1 cup powdered instant non dairy creamer
    1 cup chocolate-flavored drink mix
    3/4 cup instant coffee (decaffeinated or regular)
    1/2 cup sugar
    1/2 tsp. ground cinnamon
    1/4 tsp. ground nutmeg

    Combine all the ingredients in a medium bowl. Store in an airtight container. It makes 3 cups.
    TO USE: Put 2 Tablespoons Cappuccino Mix in the bottom of a mug. Pour 6 ounces boiling water over it and stir until smooth. You can garnish with shaved chocolate and whipped cream if you desire.

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    2 to 3 lbs (1-1.5 Kg) tart apples, peeled, cored, and cut into large pieces
    Lemon juice (to taste)

    Place the apples in a saucepan with enough water to half-cover them. Bring to a simmer and cook covered until tender. Drain the apples and puree with a food mill, potato ricer, or electric food processor or blender. Adjust the taste with lemon juice if necessary. Makes about 4 cups (1 L).

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    1 can of frozen cranberry juice
    1 can of frozen apple juice
    1 cup of orange juice, grapefruit juice or lemon juice or a combination of all three
    1 cup of sugar
    2 cinnamon sticks
    12 whole cloves
    cheese cloth

    Make the frozen juices according to package directions and add to a large pot. Add the citrus juice and sugar. Place the cinnamon sticks and cloves in a cheese cloth a wrap them loosely. I use plastic twist ties to secure the cheese cloth. Place the cheese cloth into the pot and bring the liquid just to a boil then reduce heat to very low and let simmer for at least 2 hours....the longer it simmers the more the flavors blend. Remove from heat, chill and serve.

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    Lemon Marmalade

    3 lbs (1.5 Kg) lemons
    8 to 10 cups (2 - 2.5 L) granulated sugar

    Slice the lemons as thinly as possible and discard the ends. Remove and discard all the seeds. Place the lemon slices in a nonreactive bowl and add enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F (105C), about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Makes about 4 pints (2 L).

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    Spiked Spiced Nuts

    5 lbs. of walnuts or pecans 1 lb. Confectioners Sugar
    1/2 tsp. Ginger
    1 tsp. each nutmeg and cinnamon
    2 Tbs. pumpkin spice mix
    1/2 tsp. salt
    1/2 Cup cooking oil
    2 egg whites, slightly beaten
    1/4 cup of good Rum (can use more or less)

    Preheat the oven to 350F.
    Spread nuts on a large cookie sheet and heat in the oven for 15 minutes.

    While the nuts are heating, mix the sugar, ginger, nutmeg, cinnamon, pumpkin spice and salt. Add the cooking oil, mix, next add the egg whites, mix and then add the rum and mix one final time. Pour the hot nuts into the mixture and toss to coat. Spread on foil to dry for about one hour. Store in refrigerator, covered.

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    Spice Bags for Warm Drinks

    8 sticks cinnamon, broken into small pieces
    2 whole nutmegs, crushed
    1/3 cup whole cloves
    1/3 cup minced dried orange peel (or 1/4 cup ground)
    1/4 cup whole allspice berries
    optional: garnish with cinnamon sticks, slice of orange, lemon peel, ...

    Combine all the ingredients in a bowl, tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.

    To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.

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    Sauce Vinaigrette

    1 Tbs (15 ml) finely chopped shallot or onion
    1 tsp (5 ml) Dijon-style mustard
    1/4 cup (60 ml) red wine vinegar
    Salt and freshly ground pepper to taste
    3/4 cup (180 ml) extra virgin olive oil

    Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

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    Cranberry-Jalapeno Chutney

    1 can (12 oz.) whole-berry cranberry sauce
    2 tbs. finely chopped white onion
    1 jalapeno, seeded and finely chopped
    1 Tbs. lime juice
    2 tsp. sugar
    1 tsp. salt
    1/8 tsp. black pepper

    In a medium bowl combine cranberry sauce, onion, jalapeno, lime juice, sugar, salt and black pepper well. Refrigerate, covered. Serve cold or at room temperature. Makes about 1 cup. (Also wonderful on leftover turkey,etc., sandwiches)

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    Pineapple Cheese Ball

    2- 8 oz. pkgs cream cheese softened
    1/2 jar of pineapple ice cream topping
    1/4 to 1/2 cup chopped white raisins
    1/4 to 1/2 cup chopped dates
    1 to 2 cups chopped pecans

    Form into a ball and roll until covered in chopped pecans.

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    2 C white wine (works with the non-alcoholic varieties too!)
    3 C Milk
    5 Tbs grated lemon rind (grate it fresh, it's better)
    2 C light cream
    1/3 C lemon juice
    4 egg whites
    1 C sugar
    Nutmeg (garnish)

    Combine wine, lemon rind and juice. Stir in 1 C of the sugar and let it stand until the sugar dissolves. Combine milk and cream in large bowl and add wine mixture. Beat with egg beaters until frothy. Beat egg whites till stiff and add remaining sugar a little bit at the time until you get peaks. Pour the wine mixture into a punch bowl or into dessert glasses, top with egg whites and sprinkle nutmeg for garnish. (hint: make this ahead of time and put it into the fridge before your big Christmas meal, then when dessert time comes, it's all ready to go).

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    Bourbon Balls

    2 cups (500 ml) fine vanilla wafer or Graham cracker crumbs
    1 cup (250 ml) powdered (confectioner's) sugar
    1 cup (250 ml) finely ground pecans or walnuts
    3 Tbs (45 ml) cocoa powder
    3 Tbs (45 ml) light or dark corn syrup
    1/4 cup (60 ml) bourbon, rum, or any whisky
    1/4 tsp (1 ml) cinnamon
    1/4 tsp (1 ml) ground nutmeg
    Cocoa and/or powdered sugar for coating

    Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon, and nutmeg in a mixing bowl and combine thoroughly. Roll into balls about 1 inch (2.5 cm) in diameter and roll in cocoa powder or powdered sugar to coat the outside. Store in an airtight container for at least one week, and up to three weeks. Makes about 30 balls.

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    Sauce Mayonnaise

    [Note: The following recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, please skip this recipe.]
    Traditional Method
    3 large egg yolks
    2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
    1 tsp (5 ml) Dijon-style mustard (optional)
    Salt and freshly ground pepper to taste
    1 (375 ml) cups oil

    Whisk together the yolks, lemon juice or vinegar, mustard, salt, and pepper until smooth and light. Add the oil a teaspoon at a time, whisking constantly, until the mixture begins to thicken. Do not add more oil until all of the oil you just added has been absorbed. Once the mixture has started to thicken you can add the oil a little faster. This sauce will keep refrigerated for 1 or 2 days. Serve immediately, or well chilled. Makes about 2 cups (500 ml).
    Blender Mayonnaise
    1 large egg
    2 large egg yolks
    2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
    1 tsp (5 ml) Dijon-style mustard (optional)
    Salt and freshly ground pepper to taste
    1 cups (375 ml) oil

    Place the egg, egg yolks, lemon juice or vinegar, salt, and pepper in an electric blender or food processor and process 10 to 15 seconds. With the blender running, add the oil in a thin stream. After about 1/3 of the oil has been added, the sauce should begin to thicken, at which time you can add the oil a little bit faster. After all the oil has been added scrape down the sides of the blender and process an additional 10 seconds. Makes about 2 cups (500 ml).
    Mayonnaise Variations
    Tartar Sauce - A traditional accompaniment to fish, it is also good on steamed vegetables.

    1 recipe traditional or blender mayonnaise OR 2 cups (500 ml) commercially prepared mayonnaise
    2 Tbs (30 ml) finely minced scallions (spring onions)
    2 Tbs (30 ml) chopped dill pickles
    2 Tbs (30 ml) chopped capers
    2 Tbs (30 ml) sweet pickle relish

    Combine all ingredients and stir thoroughly.

    Sauce Remoulade - A classic salad dressing as well as an accompaniment to fish, shellfish, and cold meats.

    1 recipe traditional or blender mayonnaise OR 2 cups (500 ml) commercially prepared mayonnaise
    1 hard-boiled egg, finely chopped
    2 Tbs (30 ml) chopped dill pickles
    2 Tbs (30 ml) chopped capers
    1 Tbs (15 ml) each: finely chopped parsley, tarragon, and chives
    1 large clove garlic, finely chopped
    Cayenne pepper to taste

    Combine all ingredients and stir thoroughly.

    Aioli (Garlic Mayonnaise) - From Provence, this mayonnaise is traditionally served chilled with cold poached fish, vegetables, or eggs. A large dollop can also be added to hot soups, and it makes a wonderful dip for parties.

    Make the traditional or blender mayonnaise recipe, with the addition of 4 to 8 finely chopped cloves of garlic to the egg mixture before adding the oil.

    Skordalia - this Greek variation cuts the richness of the mayonnaise by adding mashed potatoes. Use it as you would aioli.

    Prepare the aioli as above and stir in 1 cup mashed potatoes.

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    Mango Jam

    6 cups (1.5 L) semi-ripe or ripe mango slices
    2 cups (500 ml) water
    3 cups (750 ml) sugar
    1 Tbs (15 ml) vanilla extract

    Combine the mango slices and water in a saucepan and boil over moderate heat for 15 minutes, until the mangoes are tender. Press this mixture through a sieve, or process in and electric blender or food processor until smooth. Return to the saucepan and add the sugar and vanilla extract. Boil for 30 to 40 minutes, until thick and the proper consistency for a jam. Pour into hot sterilized jars and seal. Makes about 2 quarts (2 L).

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    Low-fat Banana Bread

    4 Tbs (60 ml) butter or margarine, softened
    cup (60 ml) applesauce
    2 eggs
    2 Tbs (30 ml) water
    cup (180 ml) packed light brown sugar
    2 to 3 medium bananas, mashed (about 1 cup/250 ml)
    1 cups (425 ml) all-purpose flour
    2 tsp (10 ml) baking powder
    tsp (2 ml) baking soda
    tsp (2 ml) cinnamon
    tsp (1 ml) grated nutmeg
    tsp (1 ml) salt
    cup (125 ml) chopped nuts (optional)

    Beat the butter or margarine, applesauce, eggs, water, and brown sugar until smooth. Add the bananas and beat at high speed for 2 to 3 minutes. Add the flour, baking powder, baking soda, spices, and salt and mix well. Stir in the optional nuts. Pour into a greased 8x4x2 inch (20x10x5 cm) loaf pan and bake in a preheated 350F (180C) oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack. Makes one loaf.

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    Polish Pierogies

    6-7 cups of all purpose flour
    1 stick of margarine, softened
    1 teaspoon salt
    4-5 eggs
    1 can evaporated milk
    1/4 cup water

    2-3 pints of cottage cheese
    onion powder to taste
    garlic powder to taste
    salt & pepper to taste

    2-3 potatoes, mashed (leftover mashed potatoes are great for this)
    1/3 cup shredded cheddar cheese
    salt & pepper to taste

    Prepare the dough: Combine wet ingredients, add dry ingredients. Knead until elastic, rest and chill for 15 minutes. Roll out the dough to 1/8" thickness. Cut round pieces with cookie cutter or a glass. Fill with 1 teaspoon of filling (whichever you prefer). Fold dough over into a half-moon shape and pinch closed. Boil in salted water only until they float to the top. Drain and air dry.

    To serve: saute onions and butter. Fry until pierogies are golden brown. Serves at least 8.

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    Native American Cranberry Sauce

    1 cups pure maple syrup
    cup water
    1 tsp. ground ginger
    4 cups fresh cranberries

    Bring syrup, water and ginger to boil in heavy 2 quart saucepan over medium heat. Stir in cranberries. Simmer until berries begin to pop, about 5 minutes, stirring occasionally. Turn into bowl and let cool. Cover and refrigerate. Makes about four cups.

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    Instant Fruit Sorbet

    2 cups fresh or frozen fruit (almost any fruit except bananas)
    cup (60 ml) or more apple juice

    If using fresh fruit, freeze before preparing. Place the frozen fruit and apple juice in an electric blender or food processor and process, scraping down the sides of the container often, until it reaches the desired consistency. Add more apple juice if necessary. Serve immediately or store in freezer. Makes about 2 cups (500 ml).

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    Polish Donuts

    1 cup sugar
    cup butter
    6 eggs
    1 quart milk
    2 packages dry yeast
    1 teaspoon salt
    1 teaspoon nutmeg
    8 cups flour
    1 cup raisins
    1 - 2 cups shortening
    1 cup powdered sugar

    Dissolve the yeast in cup of warm water. Cream the butter until it is light, adding a little sugar at a time. Add the eggs 1 at a time and beat until lemon colored. Add warm (room temperature) milk and yeast. Add the flour - cup at a time and beat well. This is where it becomes hard because of the consistency of the mix but it must be mixed well. Let raise. Add raisins, shape into balls and let raise again. Fry in the shortening until golden brown and when cooled, sprinkle with powdered sugar.

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    Bread and Butter Pickles

    16 cups (4 L) thinly sliced cucumbers
    8 medium onions, peeled and thinly sliced
    1/2 cup (125 ml) pickling salt
    5 cup (250 ml) sugar
    2 Tbs (30 ml) mustard seed
    2 tsp (10 ml) turmeric
    1 tsp (5 ml) celery seed
    5 cups (1.25 L) cider vinegar

    Mix the cucumbers and onions with the salt and 2 quarts (2 L) of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into sterilized jars and seal. Makes about 4 quarts (4 L.)

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    Lime Vodka

    Rind of 1 lime, cut into strips
    1 quart (1 L) vodka

    Add the lemon rind to the bottle of vodka, seal, and allow to stand at room temperature for one week or more. Strain through cheesecloth or a paper coffee filter and serve chilled or over ice. Makes 1 quart (1 L).

    Variations: Use the rind of lemon or orange in place of the lime.
    Caraway Vodka
    1 Tbs (15 ml) caraway seeds
    1 quart (1 L) vodka

    Add the caraway seeds to the bottle of vodka and proceed as for Lime Vodka.

    Variations: Cumin, coriander, and fennel seed (or any combination) can be substituted for the caraway seed.
    Pepper Vodka
    8 black peppercorns
    2 allspice berries (optional)
    1 quart (1 L) vodka

    Add the peppercorns and allspice berries to the bottle of vodka and proceed as for Lime Vodka.

    Variations: Add fresh or dried hot red peppers in place of the peppercorns.
    Five Spice Vodka
    A 2 inch (5 cm) piece of stick cinnamon
    2 whole cloves
    1 tsp (5 ml) fennel seed
    2 to 3 segments of star anise*
    8 Szechwan peppercorns* or 3 black peppercorns
    1 quart (1 L) vodka

    * Available in finer supermarkets and Asian specialty shops.

    Add the spices to the bottle of vodka and proceed as for Lime Vodka.

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    Traditional Rum Punch

    cup (60 ml) fresh lime juice
    cup (125 ml) sugar dissolved in 1/2 cup (125 ml) water
    cup (190 ml) rum (dark or light) of your choice
    1 cup (250 ml) water
    Angostura bitters
    Fresh nutmeg

    Mix the first four ingredients together in a mixing glass or small bowl and chill. Serve in a tumbler or over ice with a dash of Angostura bitters and a grating of nutmeg. Serves 2.

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    Trail Bread

    4 C. flour
    1 tsp. salt
    C. instant powdered milk
    8 tsp. baking powder
    6 T. margarine
    1 C. water
    10-12 hot dogs

    Mix dry ingredients together. Cut in margarine until it is very fine (about the consistency of cornmeal). Place in zip lock bag or other closed container. This keeps for several days at room temperature. When ready to use, stir in water and make a dough. Put sticks (or skewers) through hot dogs lengthwise. With hands, form dough around dogs to resemble a 'hot dog bun'. Toast SLOWLY over campfire (hot coals are best) until cooked through. Eat right off the stick or put on a plate, slice dough open and add condiments.

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    Basic White Sauce (Bechamel Sauce)

    2 Tbs (30 ml) butter 2 Tbs (30 ml) flour 1 cup (250 ml) milk Salt and freshly ground pepper to taste A grating of fresh nutmeg Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Makes about 1 cup (250 ml.)

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    Mornay Sauce

    Excellent with fish, egg, and vegetable dishes. Add 2 Tbs (30 ml) grated Parmesan cheese and 2 Tbs (30 ml) grated Gruyere cheese to a recipe of basic white sauce.

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    Cheese Sauce

    Great on steamed vegetables, especially broccoli and cauliflower. Add 1/2 cup (125 ml) grated cheddar cheese, a dash of cayenne pepper, and 1/2 tsp (2 ml) dry mustard to a recipe of basic white sauce.

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    Veloute Sauce

    A classic accompaniment to fish, poultry, and meat dishes. Substitute 1 cup (250 ml) chicken, fish, or beef stock for the milk in the basic white sauce recipe, depending on what type of dish the sauce is to accompany.

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    Aurore Sauce

    Classically served with Dover sole, it is great with any fish or vegetable dish. I also use this on pasta. Add 1 Tbs (15 ml) tomato paste to a basic white sauce recipe.

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    Sauce Soubise or White Onion Sauce

    Good on fish and poultry. Saute 1 chopped medium-sized onion in 2 Tbs (30 ml) butter until it is transparent. Add to a recipe of veloute or basic white sauce and simmer over low heat for 30 minutes. Strain prior to serving.

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    Curry Sauce

    Serve with fish or (my favorite) mix with sliced hard boiled eggs and serve over toast. Add 1 Tbs (15 ml) curry powder and cayenne pepper to taste to the melted butter along with the flour in the basic white sauce recipe.

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    Horseradish Sauce or Sauce Albert

    A classic accompaniment to boiled or corned beef. Add 3 Tbs (45 ml) prepared horseradish, 2 Tbs (30 ml) whipping cream, and 1 Tbs (15 ml) sugar to a recipe of basic white sauce.

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    Mango Mousse

    1 ripe mango, peeled and pitted
    1 envelope (1 Tbs, 15 ml) unflavored gelatin
    1 Tbs (15 ml) cold water
    Juice of 2 limes
    2 egg whites
    tsp (1 ml) salt
    tsp (1 ml) cream of tartar (optional)
    1/3 cup (80 ml) sugar
    Fresh berries of fruit for garnish

    [Note: This recipe calls for an uncooked egg white. If salmonella contamination is a concern in your area, then it is best to skip this recipe.]

    Puree the mango in a food processor. Soak the gelatin in the cold water for 10 minutes. Heat the lime juice in a 1 quart (1 L) saucepan. When it is steaming add the gelatin and stir over low to moderate heat until dissolved. Remove from the heat and stir in the pureed mango. Combine the egg whites with the salt and cream of tartar and beat until soft peaks form. Gradually add the sugar and beat until stiff. Fold the egg whites into the fruit mixture. Spoon the mousse into a 2 cup (500 ml) mold that has been lightly greased. Chill for 4 hours and unmold. Serve with fresh berries or fruit. Serves 4 to 6.

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    Juniper Tea

    20 tender young juniper sprigs, about 1 to 2 inches (3 to 5 cm) long*
    8 cups (2 L) water
    Sugar to taste (optional)

    * Make sure that the juniper you use has not been treated with pesticides

    Place the juniper sprigs and water in a large saucepan and bring to a boil. Turn off the heat and let steep for 10 minutes. Strain and serve warm or iced, with sugar if you prefer. Makes 2 quarts (2 L).

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    Peach Honey

    1 lb (400 g) fresh or frozen peaches
    2 cups (500 ml) sugar

    If using fresh peaches, cut into pieces and remove the pits. If using frozen, allow to thaw completely. Process in an electric blender or food processor until pureed. Combine with the sugar in a saucepan and cook over low heat for 2 to 3 hours, stirring occasionally. Refrigerate or freeze until ready to use. Makes about 2 cups (500 ml.)

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    BBQ Marinated Vegetables

    Marinade Equal parts of: (Use either cup or one cup, depending on the number of people)

    Worcestershire Sauce
    Balsamic Vinegar
    Soy Sauce
    Olive oil
    Lemon Pepper to taste ( tsp.)
    Lawry's to taste (- tsp.)
    2-3 Basil leaves finely chopped [Dried works well. It's even good without any.]

    Vegetables: Our favorite's are Onions sliced in thick rings, Carrots sliced into quarters, Mushrooms whole, and New Potatoes sliced into chips or wedges. [Older mushrooms that have opened up a bit are best, as they make little cups that hold a reserve of sauce, concentrating the flavor. Yum!] Soak Vegetables in Marinade for at least 30 minutes, then place on a vegetable grill on the BBQ. Grill until tender, with those wonderful grill marks. The sauce can be reused the next day, if it is refrigerated promptly.

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    Citrus Balsamic Marinade

    1/3 cup of lemon juice (try to use fresh - reconstituted isn't as tasty)
    cup of Worcestershire sauce
    3 Tbs. of balsamic vinegar
    1 Tbs. olive oil
    4 tsp. of minced fresh garlic (use less if you're not a big garlic fan)

    Mix it all together, pour over chicken or beef and let marinade for at least 3 - 4 hours, better overnight! Good for about 3 pounds of meat. Grill meat as usual. Remember that if you want to brush on additional marinade while you are grilling it, make a fresh batch! Enjoy!

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    Blini with Caviar

    2 cups (625 ml) milk
    cup (60 ml) butter
    3 cups (750 ml) flour
    3 Tbs (45 ml) sugar
    1 tsp (5 ml) salt
    3 egg yolks
    1 package (1 Tbs, 15 ml) dry yeast mixed with
    cup warm water
    3 egg whites
    Salmon or lumpfish caviar
    Sour cream

    3 hours before serving, bring the milk and butter to just below boil. Cool. Beat the egg yolks until foamy. Sift together the flour, sugar, and salt. Alternately stir in the flour mixture and milk mixture. Then stir in the yeast-water mixture. Cover and let rise in warm place for 1 hour. Beat the egg whites until stiff but not dry and fold into the batter. Let rise again to previous height. For each blini, drop a scant cup (60 ml) batter on preheated griddle. Lightly brown both sides. Keep warm. Serve, letting guests top their blini with caviar and sour cream. Makes about 36 blini to serve 10 to 12.

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    Fat Free Green Goddess Salad Dressing

    1/3 cup fat free buttermilk
    cup fat free cottage cheese
    1 tablespoons fresh lemon juice
    clove fresh garlic, crushed
    3 tablespoons fresh chopped parsley
    2 teaspoons Lawry's seasoned salt
    2 tablespoons fresh grated Parmesan cheese
    2 teaspoons dried dill weed, or 1 tablespoon fresh chopped dill

    Measure all ingredients directly into blender, mix until blended. Enjoy with your favorite greens, as a dip for fresh veggies or low fat chips, as a sandwich spread, or on toasted pita bread.

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    Fruit Shake

    1/2 banana, sliced and frozen overnight
    3 Tbs. of any yogurt you like - Vanilla is good
    1 C. of orange juice
    as much as you'd like of fresh or frozen strawberries, blueberries, raspberries, peaches--any fruit you like.

    Frozen fruit makes the shake more frozen but fresh fruit in the summer makes it sweeter.

    Put all of this in your blender and blend til smooth. Serve. This is very sweet, filling and obviously quite good for you.

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    Onion Lemon Chutney

    6 large Vidalia onions*
    2 lemons
    1/3 cup (80 ml) currants or raisins
    1 cups (375 ml) granulated sugar
    1 cup white wine vinegar
    3 Tbs (45 ml) finely grated fresh ginger root
    tsp (1 ml) ground allspice

    * If Vidalia onions are not available in your area, then any sweet onion such as Walla Walla or Bermuda will do.

    Peel and cut onions in half lengthwise and slice thinly. Cook the onions in a saucepan over medium heat, stirring occasionally, until the onions are limp, about 10 minutes. Cut the lemons in half lengthwise and remove the seeds. Cut into thin slices and add them to the pot along with the remaining ingredients. Simmer uncovered, stirring often as it thickens. Cook until most of the liquid has evaporated, approximately 1 hour. Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months. Makes about 4 cups (1 L).

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    Hot Avocado

    1/2 cup (125 ml) mayonnaise
    1 Tbs (15 ml) lemon juice
    2 Tbs (30 ml) finely chopped celery
    Salt to taste
    Dash of paprika
    1 Tbs (15 ml) finely chopped onion
    6 oz (150 g) fresh or canned crab meat
    2 to 3 avocados, cut in half, pit removed

    Combine the mayonnaise, lemon juice, celery, salt, paprika, onion and crab meat in a bowl and stir to mix well. Spoon into the hollow of the avocado halves and place on a baking sheet. Bake in a preheated 375F (190C) oven for 10 minutes, until warm through. Serves 4 to 6.

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    Six-Minute Strawberry Preserves

    6 cups (1.5 L) whole strawberries, hulled
    6 cups (1.5 L) sugar
    3 to 4 Tbs (45 to 60 ml) lemon juice

    Place the strawberries in a colander and immerse it in enough boiling water to cover the strawberries. Let them remain immersed for 1 minute. This makes them better able to absorb the sugar. Drain the strawberries thoroughly. Place the berries in a 6 to 8 quart (6 to 8 L) kettle and add half the sugar and the lemon juice. Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes. Remove from the heat and skim any foam off the surface. Add the remaining sugar and boil another 3 minutes. Remove from the heat and skim. Allow to stand overnight, pushing the berries down into the syrup occasionally. The berries should absorb some of the syrup and become plump. If the syrup is too runny due to strawberries with a high water content, you will want to boil them again for 1 minute. After the strawberries have cooled store them in hot sterilized jars. Yields 5 to 6 cups of preserves.

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    Tea Eggs

    12 eggs
    2 Tbs (30 ml) salt
    4 Tbs (60 ml) soy sauce
    2 whole (or 16 sections) star anise*
    2 Tbs (30 ml) Szechwan peppercorns* or black peppercorns
    3 tea bags

    * Available in finer supermarkets and Asian specialty shops.

    Place the eggs in a saucepan and cover with 4 cups (1 L) water and bring to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes. Drain the eggs and cover with cold water. Allow the eggs to sit in the cold water until they have cooled to room temperature. Drain the eggs again. Gently tap the eggs on the counter to crack the shell all over, until the eggs are covered by a network of fine cracks. Return the eggs to the pan and add 4 cups (1 L) water along with the remaining ingredients. Bring to a boil, then reduce the heat and simmer uncovered for 2 to 3 hours, adding additional water as necessary to keep them covered. Turn off the heat and allow the eggs to steep in the liquid for at least 8 hours. To serve, peel the eggs and cut in half or quarters. The whites of the eggs should be marbled with dark lines from the cooking liquid. Makes 12 eggs.

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    Cucumber Dill Dip

    1 pkg (8oz) softened (low fat) cream cheese
    1 cup light mayonnaise
    1 tbs. lemon juice
    2 tsp. snipped fresh dill or tsp. dried dill weed
    2 medium cucumbers, peeled, seeded and chopped
    2 tbs. sliced green onions
    tsp. hot pepper sauce

    Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover, chill. Makes 2 cups.

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    Canned Mushroom Soup Substitute

    2 Tbs (30 ml) butter or margarine
    1/3 cup (80 ml) sliced mushrooms
    3 Tbs (45 ml) all-purpose flour
    1 cup (250 ml) milk
    Salt and freshly ground black pepper to taste
    A grating of fresh nutmeg

    Melt the butter in a small saucepan over moderate heat. Add the mushrooms and saute for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture had formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a whisk or spoon until the paste is completely dissolved. Bring the sauce to a boil, stirring frequently. Season with salt, pepper, and nutmeg. Makes about 1 cups (375 ml).

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    Coffee Liqueur

    2 clean empty Fifth bottles
    3 cups sugar
    1 fifth vodka (cheapest you can buy)
    1 vanilla bean split in half lengthwise (can substitute 2 tablespoons pure vanilla, but I don't)
    1/3 cup instant coffee crystals or granules (darker roast the better)
    2 cups water

    Bring water to boil and add sugar. Turn heat to medium and simmer stirring frequently until the sugar is dissolved. Add the coffee granules or crystals, and continue to simmer for about 10 minutes. Cool to room temperature and add vodka. Put vanilla bean into each bottle and pour liquid into each bottle using kitchen funnel. Tighten caps on bottles. Place bottles in cool dark place, and shake about 3 times per week for two weeks. It's ready to drink. It is really smooth and lasts indefinitely.

    If you use vanilla extract, add it at the same time you add the vodka. It can be drunk the same day, but I like to let it infuse all the ingredients for a few days.

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    For the olive salad:
    1 cup (250 ml) finely chopped, pitted, brine-cured green olives, such as Picholine
    1 cup (250 ml) finely chopped, pitted, brine-cured black olives, such as Kalamata
    cup (125 ml) extra virgin olive oil
    cup (125 ml) finely chopped fresh parsley
    cup finely chopped capers
    2 tsp (10 ml) finely chopped fresh oregano, or 1 tsp (5 ml) dried oregano
    cup (125 ml) chopped pimientos
    cup (60 ml) chopped pickled cocktail onions
    Salt and freshly ground black pepper to taste
    1 Tbs (15 ml) lemon juice

    For the sandwich*:
    1 round loaf of Italian or French bread, about 8 to 9 inches (20 to 22 cm) in diameter
    1 cup shredded lettuce
    4 oz (125 g) thinly sliced mortadella
    4 oz (125 g) thinly sliced salami
    4 oz (125 g) thinly sliced Fontina, provolone, or mozzarella cheeses
    1 large ripe tomato, cut into thin slices

    * As with any hero sandwich, the filling can vary. Use your favorite cold-cuts in place of those I have suggested here if you prefer.

    Combine the ingredients for the olive salad and mix well in a large bowl. Cover and refrigerate for at least 8 hours.

    Slice the bread in half horizontally and scoop out some of the soft bread inside, creating a slight cavity in each side. Drain the olive salad, reserving the juice, and liberally brush the juice on each half of the loaf. Spread half the olive salad on the bottom half of the loaf. Then add the lettuce, meats, cheese, and tomato in layers. Top with the remaining olive salad and cover with the top of the loaf. Wrap tightly in plastic or paper and place on a large plate. Place another plate on top, and weigh this down with some canned goods. Refrigerate for at least 1 hour, or up to 6 hours, and cut into wedges to serve. Serves 4 to 6.

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    Caramel Popcorn (no bake)

    1 stick margarine
    8 lg. marshmallows
    c. brown sugar

    Mix all ingredients over stove, stir until marshmallows are melted and sugar dissolved. Pour over popcorn, toss and serve.

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    Kentucky Praline Popcorn

    4 qts. popped popcorn - salt lightly
    2 c. coarsely chopped pecans
    c. butter
    c. brown sugar, packed

    In a large bowl, mix popcorn and pecans. Combine butter and brown sugar in a small saucepan. Heat, stirring popcorn mixture. Mix well to coat popcorn evenly. Makes 4 quarts.

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    Easter Nests

    7 oz. marshmallow cream
    cup peanut butter
    2 tbsps margarine - melted
    5 oz. chow mein noodles
    1 cup M&Ms plain chocolate candy - pastel colors

    In a mixing bowl, combine marshmallow cream, peanut butter, and margarine until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3" nests. Chill for 30 minutes. Place several M&M's in each nest.

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