Doug’s Cookbook

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SOUPS

Poultry Stock

Chicken carcass8 Peppercorns1 Bay Leaf2 Tbsp Italian SpiceSprig Parsley1 Diced Onion3 ribs celery1 carrot

Cover carcass with water and addSimmer about 3 hours

Squash Soup

1 butternut squash, peeled, cubed
1 leek or large onion, diced
1 red pepper, diced
Dry white wine or vermouth
2 Tbsp flour
3 cups milk
salt to taste
Possible garnishes: dill weed and low fat sour cream

Cook squash – save I cup of fluid if cooked in waterBraise the onion or leek and red pepper in the wine or vermouth.Mix in flour.Add 1 cup of water and 3 cups of skim milk.Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little.Transfer soup to a blender a few cups at a time and puree. After pureeingSalt to taste.Garnish with dill weed and sour cream if desired

APPETIZERS

Salmon Pâté

1 lb. Can Salmon
8 oz. Cream Cheese
2 Tbsp. Grated Onion
1 Tbsp. Lemon Juice
1 Tbsp. Horseradish
Pinch Salt
Pepper
Paprika
Parsley Sprigs

Drain salmon and remove skin and bones.Flake and combine with next 6 ingredients.Refrigerate for 3 hours.Decorate with parsley and paprika and serve with crackers or petite pumpernickel bread.

Crab Spread

8 ounces cream cheese, softened1 Tbsp Worcestershire sauce1/2 cup mayonnaise or sour cream1 can crab meat, drained and flaked1 to 2 Tbsps chives or green onionsSalt and pepper to taste1/2 Tsp curry powder

Combine all ingredients, place in a serving bowl, and refrigerate.Allow to sit at room temperature for 15 minutes before serving.

Smoked Salmon Spread

½ lb. cream cheese, softened ½ cup sour cream2 Tbsp lemon juice2 Tbsp dill, minced 1 Tbsp horseradish, drained  1 Tbsp capers, choppedSalt and Pepper to taste¼ lb. smoked salmon, chopped

In a glass bowl, using an electric mixer, blend cream cheese and sour cream until completely smooth. Add lemon juice, dill, horseradish, capers and salt and pepper to taste.When mixture is well blended, gently stir in smoked salmon until well blended. Cover with plastic wrap and refrigerate until mixture is completely chilled. Serve with crackers or smoked salmon wrapped pops.

Tuna Paté

2 (7 oz.) cans tuna fish, drained & flaked1 (8 oz.) pkg. cream cheese, softened3 tbsp. chili sauce2 tbsp. parsley1 tbsp. grated onion1 tsp. Worcestershire sauce

Blend cream cheese, onion, chili sauce, Worcestershire sauce and parsley.Add tuna fish and mix well.Heap into a bowl or make into a ball.

Country Paté

10 Slices Bacon1 ½ lb minced pork2 lbs duck or other poultry breast cut up2 Cloves minced garlic1 Tb Chopped Parsley½ tsp Salt1 Tsp Cinnamon2 oz Fresh Bread CrumbsOrange Zest1 Tbsp Peppercorns1 Beaten Egg2 Tbsp Brandy2 Tbsp MarmaladeOrange SlicesBay Leaves and Fresh Parsley to Garnish

Line pan with baconMix together all ingredients down to orange zestStir in peppercorns, egg and brandyPack into panPlace pan in water bath and cover with aluminum foil.Bake at 350 until done – no pink juice comes out when skewer put through foil – about 1 hourRemove, cover with foil and weigh down with large cans or something and leave overnight in fridge.Turn onto serving plateHeat marmalade with 2 Tbsp water and poach for 5 minutes and pour over topArrange orange slices and bay leaves on top and garnish with parsley.

Basic Quiche 

1 Uncooked Pie Crust6 Eggs½ Cup Sour Cream (low fat)½ Cup Emmental or whateverSaltPepperOnion or Leek and other fillings

Bake 25 to 30 Minutes at 400

Roast Vegetable Quiche 

1 Uncooked Pie Crust6 EggsParsleyAbout 3 cups chopped up vegetables cut up into small pieces (e.g. zuchini, red pepper, onion)1 tomato cut up into small pieces½ Cup Sour Cream (low fat)½ Cup Emmental or whatever4 oz, crumbled goat cheeseSaltPepper

Combine vegetables with olive oil, salt and pepper and roast at 400 (about 15 minutes)Add tomato and pour into pie shellMix eggs, Ementhal, sour cream and parsley and pour over vegetables in shellSprinkle goat cheese on top Bake 25 to 30 Minutes at 400

 Meatball Appetizer

1 lb. ground beef1 cup fresh bread crumbs1/4 cup chopped onion1 egg, beaten½ cup ketchup½ cup onion, chopped1 Tbsp. Worcestershire sauce1 Tbsp. chopped parsleySalt and Pepper

Form into balls and bake in oven at 400 degrees.

 Stuffed Mushrooms

8 to 10 medium mushroom, firm, closed caps1 Tbsp butter2 Tbsp minced onion or green onion1/4 Tbsp Worcestershire sauce1/4 cup soft bread crumbs¼ Cup Parmesan Cheese Salt & pepper to taste

Pull stems from mushrooms and chop finely.Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender.Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixturePut 2 Tbsps of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes at 350°.

Prosciutto Rolls

1 sheet puff pastryProsciuttoDijon MustardParmesan.

Thaw pastry and roll 14 x 14 inches.Spread thin layer of MustardPlace Prosciutto on sheet.Sprinkle Parmesan onRoll each sheet into tight roll and pinch seams togetherSlice into 1/4 inch slices and place on ungreased cookie sheet pan.Bake 10 – 12 minutes at 425 degrees

Mussels in Tomato Sauce

1 or 2 Tbsp olive oil3 garlic cloves, minced1 bay leaf1 cup dry white wine1 (14-ounce) can diced tomatoes24 mussels (about 1 1/2 pounds total), debeardedAbout 8 dry cayenne seeds1/4 cup torn fresh basil leaves or 2 Tbsp Italian spice

Heat the oil in a heavy large pot over medium heat. Add the garlic, and spices.Saute until the garlic is tender, about 1 minute.Add the wine and bring to a boil. Add the tomatoes.Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.Stir in the mussels and basil (if used). Cover and cook until tthey open — about 10 minutes

Artichoke Dip      

2/3 cup Parmesan cheese1 14 oz. can artichoke hearts1cup Sour Cream (or 2/3 cup mayonnaise and 1/3 cup heavy cream)½ Cup Roast red peppers2 tablespoons green onion, thinly sliced1 clove garlic, pressed1/8 teaspoon red pepper flakes1 tablespoon olive oil1 tablespoon lemon juice, freshly squeezed

Process all together and bake at 325 until golden (about 25 minutes)

Roasted Red Pepper Dip

2 roasted peppers1/3 cup golden raisins, coarsely chopped (6 ounces)1 tablespoons extra-virgin olive oil1 tablespoons salt-packed capers, rinsed and drained1 teaspoons coarsely chopped fresh oreganoCoarse saltRed-wine vinegar

Process peppers first then add others and process

SALADS

Picnic Potato Salad

(From Purity)

5 lb Cooked Cut up Potatoes6 Hard Boiled Eggs1 ½ Cup Sliced Celery½ Cup Sliced Green Onions¼ Cup Sliced Radish¼ Cup Chopped GherkinsChopped ParsleyPaprika

Dressing1 ½ Cup Mayonnaise3 Tbsp Pickle Juice1 Tbsp Mustard2 Tsp SaltPepper

Three Bean Salad

14 oz can green Beans14 oz Can Yellow Beans14 oz Can Black Bean or similar14 oz Can Kidney Beans or similar1 Cup thinly sliced onions1 Cup Sliced CeleryPimento, Red Pepper or Roasted Red Pepper

Dressing¾ Cup Sugar1 Tsp Mustard Powder¼ Tsp Salt1 Cup Vinegar2 Tbsp Oil

Asparagus Tomato Salad

 12 Asparagus spears; cut into 1 1/2″ pieces3 Diced Tomatoes1 small Red onion sliced

Dressing2 Tbsp Lemon juice1 Tbsp Olive oil1 tsp Red wine vinegar1 Clove garlic minced1 tsp Dijon mustard 1 tsp Basil Salt Pepper

Combine dressing ingredients; set aside.Cook asparagus in boiling salted water until crisp-tender. Drain and cool. Combine with onion and tomatoToss with dressing.

Cucumber Salad

English cucumber(s)Salt4 tbsp vinegar1/2 cup sugarPepper3/4 cup sour creamChopped green or regular onion

Slice cucumber thinly and layer; sprinkling with salt between layers. Press for a minimum of 2 hours or overnight.Pour water off and rinse cucumbers.Mix other ingredients together, and turn into cucumbers.

Salad Nicoise       

6 small red new potatoes, scrubbed, quarteredSalt1 lb. green beans, trimmed1/2 c. Nicoise, Kalamata or dry cured olives3 hard cooked eggs, halved1 large ripe tomato, cut into wedges1 can tuna packed in water, drained and flaked

Dressing2 Tbsp red wine vinegar2 tsp. Dijon mustardFreshly ground pepper, to taste1/2 c. olive oil1/4 c. fresh parsley, chopped3 anchovy fillets, optional

Boil potatoes in salted water to cover until tender, about 20 minutes. Remove and let cool.Add beans to same water and boil until crisp tender, about 7 minutes. Drain and cool under cold running water.Arrange potatoes, beans, olives, eggs, and tomatoes on large platter. Spoon tuna in center.Whisk vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in small bowl until blended. Gradually pour in oil, whisking until emulsified. Whisk in parsley, then drizzle vinaigrette over salad.Top with anchovies, if desired (or add crushed anchovies to dressing).

Steamed Mussels in Red Wine Sauce

MusselsOlive Oil1 Onion chopped4 Cloves GarlicSaltPepperItalian SpiceBay Leaves3 Celery Stock cut up14 Oz Diced Tomatoes1 Cup Red Wine2 Tbsp Balsamic Vinegar1 Tbsp Worcestershire sauce1 Tbsp Lemon Juice

Sautee Onions and garlic in OilWhen Onions cooked add Celery and SpicesSautee a little more and add rest of ingredientsClean and Wash Mussels discarding any that are open and add to pot.Steam until mussels open

FISH

Fish Stew

1 cup of chopped onions2 large garlic cloves, chopped2/3 cup fresh parsley, chopped1 cup of fresh chopped tomato or canned tomatoes2 teaspoons tomato paste8 oz of clam juice (or water)1/2 cup dry white wine (like Sauvignon blanc)1 1/2 lb fish fillets (use halibut, cod, red snapper, or sea bass), cut into 2-inch piecesTouch of dry oregano, Tabasco, thyme, pepper

Fry onions and garlicAdd ingredients except fish and cook for 10 minutesAdd fish and cook till done (about three minutes)

Salmon Rice Loaf

1/2 cup cooked rice2 cups salmon2 eggs, beaten1/4 cup milk1 Tbsp lemon juice1 Tsp grated onion, optional1 Tbsp chopped parsleySalt and pepper to taste

Mix all ingredients except rice together.Place half of the rice in a greased mold or bread pan.Top with half of the salmon mixture, then the remaining rice, then the remaining salmon mixture.Set pan in pan of hot water and bake at 350 degrees F for 1 hour.

Classic Baked Cod With Lemon

4 cod filets (6 to 8 ounces)1 whole lemon4 Tbsp extra virgin olive oilPinch of saltPinch pepperPinch of paprika for color

Rub one Tbsp of olive oil in a 2 inch shallow glass baking dish.Slice the lemon in half and slice one half of the lemon into quarters and reserve for plate garnish. Take the other half of the lemon and cut into slices.Place the cod, scrod or haddock filets in the baking dish and drizzle with olive oil.Top the fish filets with one slice of lemon and season with salt, pepper and paprika.Bake for 15 minutes at 375

Fish Cakes

1 lb Fish8 Potatoes, cooked1 Onion, Chopped1 or 2 EggsSaltPepperItalian Spice

Salt Fish Soak Fish and boil fro 15 minutes. Boil again if still saltyFresh Fish Boil until cookedMix ingredients and form into cakesFry cakes

Crab Cake VariationCrab, ¾ Red Pepper, ½ Cup Parsley instead of Cod

Pan Fried Haddock

½ cup whole wheat flour (all purpose will do too)Pinch of sea salt½ tbsp paprika½ tbsp dried herb or spiceJuice of ½ lemon (plus more for spritzing at the table)2 large haddock, tilapia or other firm white fish filletsSplash of vegetable or olive oil1-2 tbsp butter

Whisk together flour, herbs & spices in a large wide bowl or deep plate. Dredge the fillets in this flour mixture.Fry at medium/high heatin olive oil and butter.

MEAT

Chicken with Mustard Sauce

4 Chicken Breasts 1 Chopped Onion2 Chopped carrots4 Cloves garlicSaltPepper1 to 2 Cups White Wine2 Tbsp Dijon Mustard (preferably à l’ancienne)1/2 Cup Sour Cream½ Cup Parsley(optional)1 Tbsp White Wine or white wine vinegar2 Tbsp flourWater as required

Season and brown Chicken Season and brown onions, carrots and garlicDredge in flourAdd white wine and mustard and water to adjust thicknessPut chicken in casserole and add potatoes and.or carrots if desiredPour Sauce over casserole contentsCover and Bake for 1 hour at 350Remove and add Parsley if used

Pork with Onion and Apple

1 large pork tenderloin (about 14 ounces) or pork chops3 tablespoons olive oil, divided2 tablespoons whole grain Dijon mustard2 teaspoons fennel seeds1 large onion, sliced2 Tbsp brown sugar2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick1/2 cup dry white wine or apple ciderAdd some water if cooking in oven

Fry onions till well doneAdd remaining ingredientsBake in over (~350) or use slow cooker

Barbecue Pork Chops or Ribs

Pork Chops or pork ribs

Sauce2 Large Chopped Onions1 Cup Vinegar½ Cup Ketchup¼ Cup Lime Juice5 oz Tomato Paste1 Tbsp Chili Powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, ¼ tsp Cayenne1 Tbsp Dry Mustard1 Tbsp Worcestershire Sauce2 Tbsp Italian Spice1 tsp Pepper1 tsp SaltBrown sugar and molasses to taste

Layer Chops with thin onion slices in casserolePour Sauce over itBake a couple of hours at 325

Market Street Meatloaf

(From New Basics with my variations)

1 Pound Ground meat (Beef, chicken sausage)1 Chopped Onion½ Cup Chopped Carrot¼ Cup Chopped Celery1/4 Cup red PepperMinced GarlicSaltPepperHerbes de Provence½ tsp Nutmeg1 Egg¼ Cup Ketchup¾ Cup Bread Crumbs

Sauce (if desired)Crushed tomatoesBrown sugarDry mustardVinegarWorcester sauce

Mix all ingredients and form into panPut pans in water bath coming about halfway up.Bake at least 45 minutes at 375Let sit for 20 minutes

Pork Roast with Rosemary and Mustard

Boneless Pork Roast FlourOnionGarlicDijon MustardRosemary (or lots of Italian spice)SaltPepperCalvados or White wine

Coat roast with Flour and brown in oil with onionPrick holes and put in garlic. Put Rosemary in meat if you can.Add other ingredients and cover.Roast Potatoes work well in this.Bake at 325 for about 2 hours

Chicken Curry

2 lb. chicken1 ½ cup finely chopped onions1 Tbsp minced garlic1 ½ tsp finely chopped ginger4 Tbsp flour1 cup water, chicken stock or coconut milk3 Tbsp Curry powder1 tsp cinnamon1 Tbsp Cumin1 Tbsp Paprika2 Tbsp Tomato paste1 tsp ground cayenne pepper1 Tbsp fresh lemon juice2 large carrotsPeas or zucchini½ Cup yogurt or sour cream

Salt and pepper chicken; brown and set aside.Fry onions , garlic, and gingerDredge in flour and add liquidAdd spices and tomato paste (if used); stir well for about one minute.Pour over carrots and chicken in skillet or casseroleSimmer on stove or bake in oven till chicken and carrots doneAdd peas or zucchini and yogurt or sour cream and continue cooking till they are done

Cassoulet

1 lb. Dry white Beans2 lbs of Meat (Chicken, Lamb, Ham, Sausage or Smoked Sausage, etc)1 Leek cut up4 Carrots cut in pieces4 Cloves garlic4 Cups Beef Broth½ tsp Ground Cloves1 Bay Leaf1 can Tomatoes undrained1 Tbsp Tomato Paste½ tsp Pepper¼ tsp SaltItalian Spice½ Cup white wine2 Sticks celery½ Cup Chopped Parsley

Brown meatPut all ingredients to white wine in Dutch Oven or Crock PotCooking: several hours in 325 degree oven or about 10 hours on low in Crock Pot.Add remaining ingredients near end

Chili

1 lb ground or stewing beef (Can use chicken, Italian sausage, etc)15 oz cans of Kidney or Dark Beans (or 1/2 lb dried)Vegetable oil1 onion, choppedGarlic2 Tbsp chili powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, i/4 tsp Cayenne1 tsp ground cumin1 tsp cinnamonItalian spice2 tsp Paprika1 can (28 oz) tomatoes1 cup beef stock2 Tbsp  red wine vinegar1Tbsp tomato pasteCayenne or Hot PeppersSalt

Brown meat and onionsAdd other ingredients and cook on stove or slow cooker or bake in oven

OTHER MAIN COURSES

Root, Squash and Sausage Casserole

2 potatoes, peeled and cut into 1” cubes1 large sweet potato, peeled and cut into 1” cubes1 1/2 cups butternut squash, peeled and cut into 1” cubes2 medium carrots sliced3-4 parsnips sliced2 medium onions, chopped1 lb smoked sausage

Combine all ingredients except the parsley in a slow cooker and cook on low for 7 to 9 hours.Add the parsley in the last 5 minutes of cooking

Tourtière

1 Tbsp vegetable oil2 pounds ground pork1 1/2 cups beef stock or broth3 onions finely chopped3 garlic cloves, finely minced2 cups sliced mushrooms1 cup finely chopped celery3/4 tsp salt1/2 tsp each cinnamon, cloves, pepper and dried savory1/4 tsp ground sage and nutmeg1 cup fresh bread crumbs or mashed potatoes1/2 cup chopped fresh parsleyPastry for 9-inch double crust pie1 egg, beaten1 tsp water

In a large skillet, over medium-high heat, cook pork until no longer pink; drain. Stir in stock, onions, garlic, mushrooms, celery and spices. Bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 35 to 45 minutes.Remove from heat and stir in bread crumbs and parsley. Adjust seasonings if necessary. Transfer mixture to a covered bowl and refrigerate until chilled or overnight.Spoon filling into prepared pie shell. Moisten rim of pie shell with water. Cover with top pastry, pressing edges to seal. Trim and flute pastry edge.Combine egg with water. Brush some over pastry. Cut steam vents in top. Bake in a 375*F (190*C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.

Stuffed Bell Peppers

3 large bell peppers1 lb. meat1 small chopped onion1 celery rib, finely chopped3 Tbsp finely chopped parsleyMinced garlic1 Cup rice 1/2 cup uncooked) A few ounces Tomato Sauce

Remove the stems and seeds from the bell peppersMix all other ingredientsSpoon the stuffing into the prepared bell peppers and place them in a covered baking dish.Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender.

Lasagna Rolls

425 g packages ricotta cheese5 oz. package frozen chopped spinach, thawed, squeezed dry or parsley1 Cup grated Parmesan cheese100 – 200 g chopped prosciutto2 eggs, beaten to blend1/4 tsp salt1/4 tsp pepper9 Cooked Lasagna noodles2 cups marinara sauce4 oz. shredded mozzarella cheese

Preheat the oven to 450 degrees F.Whisk the ricotta, spinach, Parmesan (except 2 Tbsp), prosciutto, egg, salt, and pepper in a medium bowl to blend.Lay out lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down without touching, atop the béchamel sauce in the dish.Spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.Let stand for 10 minutes.

Baked Beans

2 onions, diced1 sweet bell pepper diced3 19 oz cans Navy Beans¾ cup brown sugar¼ Cup Molasses1 cup ketchup2 Tbsp Cider Vinegar2 Tbsp Worcestershire sauce½ Can Tomatoes1/2 tsp salt3 garlic cloves1 Tbsp chili powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, 1/4 tsp Cayenne1 Tbsp mustard powder½ tsp black pepperBacon or Salt PorkWater to cover if necessary

Mix all together and bake in over or slow cooker

Spanish Omelet

500g new potato1 onion150ml extra-virgin olive oil3 tbsp chopped flat-leaf parsley or herbs6 eggs

Cut potatoes into thin slices and cook with onions in oilAdd eggs and cook until top starts to solidifyFlip using plate and finish cooking

Pizza

½ Cup Water1 tsp Sugar1 Envelope Yeast2 Cups Flour1 Tsp Salt2 Tsp Oil1/3 Cup warm Water

Prepare yeast, sugar and waterMix dough and knead lightly for 15 minutesLet rise to double and roll to fit panLayer with tomato sauce, add garnishes and top with Mozzarella and ParmesanSprinkle with oil and bake for 10 to 15 minutes at 500.

VEGETABLES

Baked Spicy Home Fries

1 pound potatoes cut up¼ cup olive oil1 tsp paprika1 tsp cumin1 tsp salt½ tsp pepper2 Tbsp Italian Spice1 Tb crushed garlic1 small onion, finely chopped

Mix ingredients except for a bit of oil in bowl, add the potatoes, and stir until coated.Spread the potatoes in a single layer on the cookie sheet, and drizzle with remaining oilBake for 30-40 minutes, until golden brown and slightly crunchy

OR

If potatoes already cooked just fry in pan instead of baking

Roast Root Vegetables

2 lb Mixed root vegetables – potatoes, carrots, sweet potatoes, parsnips, turnips, shallots, onions, etc.4 Tbsp Olive oil, butter or a mixtureGarlicItalian SpiceSalt and pepper

Drizzle vegetables with oil and add all but garlic.Bake at 425 for 30 minutes shaking pan once or twice during this timeAdd garlic (May delay sweet potatoes till now as well) and continue cooking shaking every 10 minutes or so.If vegetables soften before they brown, put under broiler for a few minutes. If they brown before they soften, add a little water and turn heat down to 350.

Cauliflower Casserole

1 large cauliflower, broken into flowerets6 Tbsp butter1/4 cup flour1 tspn salt2 cups milkTbsp mustardGrated Ementhal or whatever1/2 cup bread crumbs1/4 cup Parmesan cheese

Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish.In a small saucepan, melt 3 Tbsps of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard and cheese. Pour sauce over cauliflower in casserole.Sprinkle Bread crumbs over casserole and top with Parmesan cheese.Bake at 375° for 20 minutes, or until bubbly and browned.

Turnip and Cabbage Casserole

1/2 turnip, sliced thinly
¼ head cabbage, sliced a little thicker than turnips
Small onion, sliced thinly
1 Tablespoon fresh thyme, chopped
2 cups low fat sour cream
1 cup parmesan, shredded
Salt and pepper

In an 8×8 pan, fan the vegetables out in an over lapped manner, alternating each vegetable. Between each sequence, season with salt and pepper and drizzle approximately 3 tablespoons of cream and a sprinkle of cheese. Turnip cabbage onion, salt and pepper, cream and cheese, turnip cabbage onion, salt and pepperCover with foil. Bake at 350 for 20 minutes. Remove foil, turn oven up to 400 and bake another 15 minutes until top is brown and the casserole is hot all the way through.

Squash Casserole

1 SquashI Onion chopped½ to 1 Cup Sour CreamGrated Cheese (e.g. Emanthal, Mozzerella)¼ Cup Brown Sugar¼ tsp Cinnamon¼ tsp NutmegSalt and Pepper

Cook and Mash SquashMix in remaining ingredientsBake uncovered at 3250.

Mashed Potato Casserole

10 Medium Baking Potatoes with Carrots (optional)1 Onion1 8-ounce package cream cheese1 cup sour cream½ Cup milkSalt and White PepperChopped fresh chives or parsley

Cook and mash potatoes with other ingredientsAllow to cool downBake in Casserole at 375 degrees for 30 to 40 minutes

Cabbage, Carrot Casserole

1/2 small cabbageAbout an equal amount of carrots or Turnip

Sauce2 onions1 tbsp butterAbout 1 cup of waterAbout 1 tsp each of:CuminTurmericpapripka,Turmeric,CorianderCinnamon powderI Tbsp Mustard SeedSalt, to taste

Partly cook cabbage and carrotFry onions in butter and add water and spicesPour over vegetables and bake

Tomato and Eggplant Gratin

Tomato Sauce 1 ½ (28 oz) cans or 2 lb fresh tomatoes1 onion2 to 4 garlic clovesFresh or dry basil

Gratin1 Eggplant, sliced and roastedFresh or dry basil2/3 Cup Parmesan¼ cup Bread CrumbsSalt and Pepper

Make tomato sauceSet aside ¼ cup Parmesan with bread crumbsPut 1 cup Tomato Sauce in bottom of pan and layer with EggplantSeason, add sauce and sprinkle with ParmesanRepeat until eggplant all usedTop with Parmesan Bread Crumb Mixture and drizzle 1 Tbsp of Olive Oil over itBake about 30 minutes at 400.

Roast Peppers

Cover whole peppers with oilRoast at about 450 until black spots appear (10 to15 minutes)Turn over and continue till black spots appear on other sidePlace in bowl and cover with plastic wrap until coolRemove stems and skin

Turnip Carrot Casserole

Turnips and Carrots (and sweet potato if you have it)Chopped OnionSaltPepperBrown SugarCinnamonSour Cream

Cook vegetables; cool and mashMix in remaining ingredientsBake uncovered at 350 for 30 to 45 minutes

SAUCES AND DRESSING

Pepper Sauce

4 Tbsp butter2 Tbsp flour! cup water¼ cup low fat sour cream1 Tbsp balsamic2 bouillon cubes1 Tbsp (or more) coarsely ground peppercorns

Melt butterDredge in flourAdd other ingredients

Honey Dijon Dressing

¾ cup extra virgin olive oil¼ cup white balsamic vinegar (or white wine vinegar)1 Tbsp. Dijon mustard1 Tbsp honeySalt and pepper to tasteGarlic

Tomato Salsa

6 Roma or garden tomatoes.
1 jalapeño with seeds
1/2 large onion
3 cloves garlic
juice of 1 lemon or lime.
1 cup loosely packed fresh cilantro leaves.
pinch of cumin
1/2 teaspoon salt.

Chop or mix in food processor. If using canned tomatoes, cook until thick enough

Traditional Bolognese Sauce

From Daily Mail article where Italian chefs complain about distortions of this recipe.

“To achieve a great result, this sauce should be made fresh every morning and served within a few hours.”

300 g coarsely ground lean beef200 g coarsely ground lean pork100 g pancetta diced or chopped50 g chopped onion50 g carrot diced50 g celery diced500 g tomato peeled (canned)150 ml  dry white wine250 ml fresh milk2 bay leavesBlack pepper and salt to taste

Cook the pancetta in a large stainless steel saucepan over a low flame until the fat is melted. Add the onion and stir until the onion is translucent.Add the carrot, celery and bay leaves and cook until the vegetables start to soften.Raise the flame to very high and add the ground meats, which should have been mixed and seasoned with salt and black pepper.Stir until the meat is well-cooked.Add the white wine and continue to cook on a high heat until all the liquid has evaporated.Add tomatosContinue cooking over a low flame for at least two hours. If it starts to look a little dry, add some beef stock.Add milk, stirring and cooking over a low heat for a further hour.Season to taste and leave to rest before serving with tagliatelle.

Tomato and Wine Sauce for Pasta

1 Onion, Chopped2 cloves crushed garlic¼ lb Chopped Mushrooms1 Tsp Basil1 Tsp Dried Parsley or 2 Tsp fresh1 Bay LeafPepper2 5 ½ oz Cans Tomato Paste1 Tbsp Lemon Juice1 Cup Red WineWorcestershire Sauce

Sauté onion and garlic in Olive OilAdd spices and, when onion brown, remaining ingredientsSimmer 15 to 20 minutes if to be baked – 1 hour for spaghetti

Mushroom Gravy

1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems) – sliced4 large garlic cloves, minced2 Tbsp unsalted butter1 onion, chopped1 Tbsp soy sauce1/2 cup dry red wine1 Tbsp balsamic vinegar1 Tbsp cornstarch dissolved in 1 1/2 cups cold water1/2 tsp sugar2 Tbsp finely chopped fresh parsley leaves

Cook garlic in butter over moderately low heat, stirring, until pale golden.Add onion and cook, stirring, until softened.Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.Add wine and vinegar and boil until liquid is evaporated.Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes.Stir in parsley and season gravy with salt and pepper.

Remoulade for Celery

½ Cup Sour Cream2 tsp Dijon1 tsp horseradish 2 Tbsp white wine vinegar (Optional) Garlic, Green Onion, capersPeppercorn Sauce150 ml white wine1 clove garlic, crushed10 peppercorns, multicolored, crushed1 sour cream1/2 teaspoon dijon mustardHerbes de provinceCoarse salt and pepper, to taste

Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half.Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again.Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.

Sour Cream Dressing

8 oz sour cream2 Tb Lemon Juice1 Tsp Dill Weed

French Vinaigrette Salad Dressing

½ tsp Salt½ tsp White Pepper2 tsp Sugar2 tsp Dijon1 tsp Lemon Juice2 Cloves Crushed Garlic½ Cup White Wine Vinegar¼ Cup Olive Oil½ Cup Sour creamParsley or Herbs (optional)

Low Fat Vinaigrette

1/4 cup olive oil1/4 cup vegetable broth1/4 cup balsamic vinegar1/4 cup wine vinegar or lemon juiceA clove or two of garlic1 Tsp Dijon mustard (optional)Lots of pepper

Combine in jar and shake

Low Fat Caesar Dressing

2 cloves garlic (minced)2 anchovy fillets1/4 Tsp ground black pepper2 Tbsps fresh lemon juice2 Tbsps dijon mustard2 Tbsps honey1-1/2 ounces parmesan cheese (grated)1/2 cup nonfat plain yogurt

Place the garlic, anchovies, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth. Chill.

Basic Curry Sauce

From source that I have forgotten:

“This is the basis for many of the restaurant-style curries you’ll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn’t work as well if you try to make a smaller portion. It will double nicely if you’re making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.”

3 Tbsp vegetable oil or ghee (clarified butter)1 onion – finely chopped4 cloves sliced garlic1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic)½  tsp turmeric powder½  tsp ground cumin seed½  tsp ground coriander seed1 Tbsp Tomato Paste mixed with 4 Tbsps water

Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.Add the ginger, garlic. Stir for 30 seconds then put the heat down to very low.Cook for 15 minutes stirring from time to time making sure nothing browns or burns.Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don’t burn the spices or the sauce will taste horrid – sprinkle on a few drops of water if you’re worriedTake off the heat and cool a little.Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the Tomato Paste mixture and stirPut the puréed mixture back into the pan and cook for 20 – 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently “fry” the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

Newfoundland Savory Dressing

4 cups of bread crumbs2 tbsp of chopped onion1/4 cup of soft margarine1/2 tsp. Salt2 tbsp. Savory1/4 tsp. pepper.

Mix all ingredients together

BREAD AND MUFFINS

Basic Biscuits

1 ¾ Cups Flour½ tsp Salt3 tsp Baking Powder4 to 6 Tbsp Shortening¾ Cup Milk

Mix first three ingredients and then cut in shortening.Mix in milk and knead lightly.Put in greased muffin pan. Brush tops with milk or butterBake at 450 for 12 to 15 minutes

Basic Pancake Recipe

1 Cup flour2 tsp baking powderDash of salt1 Egg (can leave out)1 Cup milk1 Tsp melted butter or oil

Additions1 Cup blueberries1 Cup chopped strawberries

Mix dry ingredientsBeat Egg and add itAdd milk and butter or oil.Pan temperature 375 degrees

Red River Cereal Rolls (or Bread)

5 cups water2 cups Red River Cereal1 Tbsp. salt1/2 cup dark molasses1/2 a cup brown sugar3 eggs6 cups flour

Yeast Mixture3/4 Tbsp. (1 package) dry yeast 1/2 cup of warm water containing 1 tsp. sugar

Combine ingredients down to brown sugar in pot, boil  and cook for 15 – 20 minutes (can also eat this as cereal).Let cool — otherwise will kill yeast.Mix in eggs and flour; hard to mix as more flour added so may want to work last two cups in on counter.Knead and let rise until doubled — about 2 hoursBeat down and cut into four piecesFor loaves, form loaves (may need extra flour here), place in pans and let rise until double For buns, cut each piece into 6, form into bun shapes (may need extra flour here), place on cookie sheet and let rise until doubled.Bake at 350 degrees for 30 minutes

Irish Scones

3 Cups Flour1 tsp Baking powder3/4 tsp Salt3 Tbsp Margarine or other fat1 c Milk (roughly)

Sift together flour, salt and baking powder.Cut in the shortening.Mix in the milk to make a soft dough. When kneaded, rolled and cut outBake 10-12 minutes in a hot oven (450F).

Corn Bread

1 Cup Corn Meal1 Cup Flour4 Tbsp Sugar (Try without Sugar)2 tsp Baking Soda¾ tsp Salt1 Cup Sour Cream¼ Cup Milk2 Eggs2 Tbsp Melted Butter

Mix dry ingredientsStir in liquids just to mix

Cranberry Orange Muffins

2 Cups Flour½ Cup Brown Sugar1 Tbsp Baking Powder1 Tsp Baking Soda6 Orange Juice1 Tbsp (or more!) Grated Orange Zest1 Egg 2 Tbsp Nonfat Yogurt, or Applesauce 6 oz. fresh cranberries (chopped)

Mix dry ingredientsMix wet ingredients (2nd group) separatelyCombine both groups, then add in fruitPour in greased pan and bake 20 minutes at 400

Blueberry Muffins

2 cups (500 mL) all-purpose flour2 tsp (10 mL) baking powder1/4 tsp (1 mL) salt1/2 cup (125 mL) butter, softened1 cup (250 mL) granulated sugar2 eggs3/4 cup (175 mL) milk1-1/2 cups (375 mL) blueberries

Combine dry ingredients.Combine wet ingredients.Pour wet into dry and mix lightly.Fold in blueberries.Spoon batter into greased muffin tins and bake at 375 degrees for 25 minutes

Blueberry Bran Muffins

1 ½ Cups Bran
1 cup whole-wheat flour
¼ Cup sugar
1 ½ Tsp baking powder
½ tsp baking soda
1 egg, beaten
1 cup milk2 Tbsp vegetable oil
¼ Cup molasses
½ Cup fresh or frozen blueberries

Combine dry ingredients.Combine wet ingredients.Pour wet into dry and mix lightly.Fold in blueberries.Spoon batter into greased muffin tins and bake at 375 degrees for 25 minutes

Rhubarb Muffins

2 ½ Cups flour2/3 Cups brown sugar, packed3 tsp. baking powder1/2 tsp. salt1 Cup Milk¼ Cup Oil½ Tsp. vanilla1 Egg, beaten2 Cups finely chopped rhubarb

Combine dry ingredients.Combine wet ingredients.Pour wet into dry and mix lightly.Fold in RhubarbSprinkle tops liberally with sugar, if desired.Spoon batter into greased muffin tins and bake at 400 for 20 to 25 minutes

Whole Wheat Bread

3 Cups White Flour3 Cups Whole Wheat Flour1/4 Cup Molasses1 Tbsp Salt4 Tbsp Shortening1 to 1 ½ Cup Water

Yeast Mixture1 yeast Packet1 Tbsp Sugar1 Cup warm water

Let yeast mixture sit until it starts workingMix dry ingredients and blend in shorteningGradually mix in Yeast mixture and waterKnead for abut 10 minutes or until dough bounces back when pushed with finger. Or, do in food process adding ingredients as above and process until ready.Rise until doubles, punch down and form into loavesLet rise again for about 45 minutesBake for 35 Minutes at 375

White Bread

6 Cups White Flour1 tsp Salt4 Tbsp Shortening1 to 1 ½ Cup Water

Yeast Mixture1 yeast Packet1 Tbsp Sugar1 Cup warm water

Let yeast mixture sit until it starts workingMix dry ingredients and blend in shorteningGradually mix in Yeast mixture and waterKnead for abut 10 minutes or until dough bounces back when pushed with finger. Or, do in food process adding ingredients as above and process until ready.Rise until doubles, punch down and form into loavesLet rise again for about 45 minutesBake for 35 Minutes at 375

Irish Soda Bread

4 cups of flour (White or Half Whole Wheat)1 tsp salt2 Tsp baking Soda2 Tbsp Melted Butter1 Egg1 ½ Cups Milk or Buttermilk

Knead Lightly and place in Loaf PanBake for 30 minutes at 4500

Elephant’s Eye Bran Muffins

1 cup of boiling water1/2 cup of 20-80 (1/2 pound) butter1 1/2 cups of All Bran or Buds or Oatmeal2 eggs3/4 cup of white sugar3/4 cup of brown sugar1 tbsp of baking soda1 1/2 tbsp of baking powder2 1/2 cups of flour (could be whole wheat)2 cups 2% milk with vinegar1/2 tbsp saltBerries (dates, apricots, blueberries, raisins, etc.)

Pour boiling water over All-Bran, sugar and butter. Stir and let stand.In a separate bowl, beat eggs, add buttermilk; beat well.Sift soda, salt and flour, add to mixture and beat well (in one bowl)Add Bran Flakes and raisins or berries and stir.Store in containers up to 6 weeks in fridge.Bake at 400 degrees for 15-20 minutes.The longer the storage, the better the muffins.

PICKLES AND RELISHES

NOTE: Recipes below do not include instructions for preserving. If preserving, add Bernadin lids and process 15 minutes (Pint jars) or 30 minutes (Quart jars) in boiling hot water

Hot Dog Relish

1 cucumber1 small onion1 small red bell pepper1 Tbsp salt1/2 tsp cornstarch1/2 cup apple cider or white wine vinegar1/4 cup sugar1/2 teaspoon mustard seeds1/2 teaspoon ground mustard1/2 teaspoon ground turmeric1 Tbsp prepared (i.e. North American) mustard¼ teaspoon ground nutmeg (maybe leave out)1 dash black pepper

Chop vegetables, add salt.Place in covered bowl and refrigerate for 24 hoursDrain and rinseMix vinegar and corn starch and place in pot with sugar and spices.Bring to boil and add vegetables.Cook for 10 minutes and can

 Cucumber Relish

 6 to 7 peeled cucumbers, thin sliced 1 large onions, thin sliced  1 Tbsp of salt

Mix all in a bowl and let sit for 3 hours.After 3 hours, pour off excess liquid. Add 2 cups of sugar and 1 cup of white vinegarMix and store in covered glass jar or dish in refrigerator.Will keep up to 3 or 4 months.

 Pickled Beets

(Per 24 oz jar)1 lb Beets 1/2 tsp Salt1/2 cup White Vinegar4 Tbsp Brown Sugar  1/4 cup Water   1/2 Tbsp Whole Pickling Spice   A few onion slices

Cook and peel beetsCut into 1/4 inch slices.Heat remaining ingredients to boiling; reduce heat.Simmer, uncovered 10 minutes, stir in beets.Pack beets and onions in jars.Heat syrup to boiling and pour over beets.

Dill Pickles

Clean Pickling cucumbers and put in bottles. For each pint bottle add.

½ Tbsp Salt½ tsp Pickling Spice3 Peppercorns1 Clove Garlic1 head dill or 1 Tbsp dried Dill Seed

Fill jars with mixture of ½ water and ½ Vinegar. These are a lot better if mixture not heated and pickles not preserved

Cornichons (French Gherkins)

Use small pickling cucumbers. Clean them and put in bottles. For each pint bottle add.

2 Tsp Tarragon6 Peppercorns1 small clove garlicsome onion sliceswhole cloves2 bay leaves

Fill jars with mixture of 1 Cup Salt per gallon of vinegar. These are a lot better if mixture not heated and pickles not preserved

Lady Rose Relish

1 Quart Chopped Cucumber (3 to 4 medium ones)1 Large Cauliflower, Chopped1 Quart Cooking onions (about 2 pounds), chopped

Soak above overnight in ½ cup salt. Drain and rinse the next day.

Sauce1 Qt White Vinegar2 Cups Water5 Cups Sugar¼ Cup Mustard Seed3 Tbsp Turmeric¾ Cup Flour

Boil sauce until thick; add vegetables and boil again for 5 minutes. Add the flowing:

1 Stalk finely chopped celery4 large apples, chopped3 Red Peppers, finely chopped

Put in jars and. Makes about 12 16 oz jars

Anitpasto Relish

This makes about one pint

3 coarsely chopped tomatoes1 small Carrot, diced1 Stalk Celery, Sliced1/2 Large Onion, coarsely sliced1/2 Red Pepper, coarsely choppedOlives, mushrooms (Optional)½ Cup White Vinegar1/4 Cup Brown Sugar1 Tbsp Cup Pickling Salt1 Clove Minced garlic2 tsp dried Oregano3 Peppercorns1 Bay Leave

Combine vinegar, sugar, salt, garlic and oregano in a large pot. Add a spice bag with peppercorns and bay leaves.Boil mixtureAdd remaining ingredients and boil gently uncovered for 1 hour and bottle

Tomato Chow

3- 4 tomatoes1 Red pepper (Optional)1 Jalapeno Peppers (Optional)Other vegetables: Cucumber, Celery, Zucchini etc. (Optional)1 – 2 onions 1 tsp salt½ cup Brown Sugar½ cup vinegar1 Tb dried Mustard plus 2 Tb Mustard Seed (or 3 Tb dried mustard or 3 Tb Dijon or 3 Tb Turmeric)1 Tb Turmeric1 tsp curry

Chop Tomatoes, Onions and PeppersPut all ingredients in a pot and boil for ½ hourAdd 2 Tbsp vinegar and thickened with 1 Tbsp corn starchPut in jars

JAMS

Strawberry Jam without Pectin (Low Sugar)

8 cups strawberries3 cups sugar1/4 cup lemon juice

Combine ingredients in potCrush berries to desired thicknessBring to a low boil and cook for 20 minutesAfter the 20 minutes of boiling, ladle out a spoonful with a chilled metal spoon. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set.

DESSERTS

Basic Pastry

2 Cups Flour1 tsp Salt2/3 Cup chilled lard or shortening¼ Cup Water

If using food processor: normal Blade, double recipe maximum.Blend Shortening or Lard with Flour and SaltBlend water in slowlyRefrigerate before rolling out

Daphne’s Pastry

2 cups flour
1 cup 20/80 or lard
Pinch of salt
One egg in cup of cold water with some vinegar or gin:-)

Blend egg and water with a fork – not too muchBlend flour and lardMix with flour till incorporated – wet is good because you add flour when you roll it.Note: don’t use your hands

Pecan Pie

1 9-inch unbaked pie shell3 eggs1 cup sugar2/3 cup dark corn syrup2 Tbsps butter, melted1 Tsp vanilla extract1/8 Tsp salt3 Tbsps Armagnac or other brandy1-1/2 cups pecan halves

In mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.Pour the mixture into the pie shell and bake 10 minutes at 400.Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.Cool on a wire rack.

Raisin Pie

2 Cups Raisins1 Cup Water½ Cup White of Brown Sugar2 Tbsp Butter1 Tbsp Flour2 Eggs3 Tbsp Lemon JuicePastry Dough (Double Crust)

Heat Raisins and water to boiling pointAdd SugarCool ½ cup of mixture and stir in flour and butterReturn to heat and stir over low heat until mixture thickensRemove from pan and stir in eggs and lemon juiceFill pie and bake at 400 degrees for 15 minutes and then at 350 until done (about 30 more minutes)

Rhubarb Crisp

Topping 1 cup all-purpose flour3/4 cup oats1 cup light brown sugar, firmly packed1/2 cup melted butter or margarine1 Tsp cinnamon

Filling 4 cups diced rhubarb1 cup sugar2 Tbsps cornstarch1 cup water1 Tsp vanilla

Mix together the topping ingredients until crumbly.Place Rhubarb in panIn a small saucepan combine sugar, cornstarch, water, and vanilla. Cook, stirring, until thickened and clear.Pour over rhubarbAdd topping.Bake at 350° for about 50 to 60 minutes.

Rhubarb Cobbler

1 pound rhubarb, cut into pieces, about 6 medium stalks1 Tbsp water1 cup sugar, divided2 Tbsp cornstarch1 1/2 tsp butter, cut into small pieces 1/4 Tsp cinnamon

 Biscuit Topping1 1/2 cups Flour½ tsp Salt3 tsp Baking Powder1 Tbsp sugar3 Tbsp melted butter1/3 cup milk

Combine rhubarb in a medium saucepan with water and 3/4 cup of the sugar. Heat until juice begins to bubble around the edge.Mix together the cornstarch and remaining sugar; stir in a small amount of hot rhubarb juice to make a paste.Stir cornstarch paste mixture into the hot mixture; boil for 1 minute.Pour rhubarb or blueberry mixture into a buttered 8-inch round baking dish.Dot with butter and sprinkle with the cinnamon.Combine dry ingredients; mix in melted butter and milk just until moistened. Drop by spoonfuls over the hot fruit mixture.Sprinkle with additional granulated sugar for a little extra sparkle. Bake at 450° for 30 minutes.

Blueberry Cobbler

½ cup sugar1 Tsp cornstarch4 cups fresh blueberries1 Tsp lemon juice

 Biscuit Topping1 1/2 cups Flour½ tsp Salt3 tsp Baking Powder1 Tbs sugar3 Tbs melted butter1/3 cup milk

Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice Pour into a buttered 8-inch round baking dish.Combine dry ingredients; mix in melted butter and milk just until moistened. Drop by spoonfuls over the hot fruit mixture.Sprinkle with additional granulated sugar for a little extra sparkle. Bake at 450° for 30 minutes.Strawberry or Blueberry Cheesecake

Cheesecake

Crust1 ½ Cups Graham cracker crumbs3 Tbsp Melted Butter

Mix crumbled crackers with melted butter, shape into a 10-inch pie plate to form crust.

Filling16 oz. cream cheese, room temperature (added ½ cup sour cream)1 Cup sugar4 eggs1 tsp. vanilla

Combine softened cream cheese with sugar and beat until smooth.Add eggs one at a time, beating well after each addition.Add vanilla and mix.Pour into unbaked graham cracker crust and bake 30 minutes at 350° F; cool for 10 minutes.

Sour Cream Topping1 pint sour cream1/2 C. sugar1/2 tsp. vanilla

Mix sour cream, sugar and vanilla and pour on top of cheesecake. Bake 15 minutes more at 350° F; allow to cool.

Strawberry Glaze1 pint fresh strawberries, washed and hulled 1/3 cup water  2 Tbsp sugar  1 1/2 tsp cornstarch

Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake.Crush enough remaining strawberries to make 1/3 cup; put in saucepan.Stir in water and heat to boiling.Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree. Return the puree to the saucepan.Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear.Add food colouring if desiredCool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.

Blueberry Glaze4 cups blueberries1/2 cup sugar1 cup water2 Tbsp. cornstarch (+ 2 tbsp. water)1 Tbsp. lemon juice

Combine blueberries with sugar and water. Bring to a boil.Soften cornstarch in 2 tbsp. water. Slowly add paste to berries.Simmer about 15 minutes. Add lemon juice.Spoon warm glaze over cooked cheesecake.

Berry Cake

125g unsalted butter¾ cup icing sugar2 eggs1½ cups flour3 tsp baking powder½ cup milk1 cup (or perhaps more) fresh or frozen raspberries, blueberries or whatever

Cream butter and sugar until light and fluffy add eggs one at a time and beat until well combined.Add half flour and milk, mix; then add remaining flour and milk, mix well.Gently fold ¼ cup of the berries through the mixture.Spoon ¾ of the mixture into the tin, sprinkle with remaining berries, then pour rest of cake mixture over the top.Use a spatula to smooth the top. Bake for 35-40 minutes at 350 degreesAllow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.Sprinkle with icing sugar before serving

PET FOOD

Buster’s Special

Created by Mill Spearns

Meat5 lb Mix of ground meat (chicken, beef) and organ meat (no more than 1 1/2 lbs of organ meat)

Vegetables, etc.(Total volume of these ingredients should beabout1/3 of that of meat)2 14 oz cans of beans (white, black, chick peas, etc.)Vegetables (peas, green beans, cabbage, carrot turnip, etc.). Use a relatively small amount of this.1 cup uncooked rice6 eggs and shellsSalt

Grind organ meats and cook it in oil with rest of ground meatGrind up vegetables with eggs and shellsCook riceMix all with meat and add saltPut about one cup into each sandwich bag and freeze

SPICE MIXES

Curry Powder

2 tablespoons ground cumin2 tablespoons ground coriander2 teaspoons ground turmeric1/2 teaspoon crushed red pepper flakes1/2 teaspoon mustard seed1/2 teaspoon ground gingerChili Powder2 tablespoons paprika2 teaspoons oregano1 1/4 teaspoons cumin1 1/4 teaspoons cayenne pepper

Recipe includes onion and garlic powder – use fresh in dish. Can use hot peppers too

Couscous Seasoning

1 teaspoon cumin seed, lightly toasted and ground1 teaspoon turmeric1/2 teaspoon cinnamon1/2 teaspoon ground coriander1/4 teaspoon cayenne1/2 teaspoon paprika

MEASURES AND CONVERSIONS

Pasta Quantities

For four servings – not necessarily Pincock servingsFettuccine                          1 in DiameterSmall shells                        3 CupsPenne                                  3 CupsMacaroni                            2 CupsFusilli                                   2 CupsSpaghetti                            1 ¼ in Diameter

Volume Conversions

1 Tbsp = 3 tsps1 Tbsp = 15 ml4 Tbsps = ¼ Cup1 lb Sugar = 2 ¼ cups

 

 

 

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