Doug’s Cookbook

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Table of Contents

Soups

Poultry Stock

Chicken carcass

8 Peppercorns

1 Bay Leaf

2 Tbsp Italian Spice

Sprig Parsley

1 Diced Onion

3 ribs celery

1 carrot

  • Cover carcass with water and add
  • Simmer 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 water
  • Braise 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 pureeing
  • Salt 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, softened

1 Tbsp Worcestershire sauce

1/2 cup mayonnaise or sour cream

1 can crab meat, drained and flaked

1 to 2 Tbsps chives or green onions

Salt and pepper to taste

1/2 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 cream

2 Tbsp lemon juice

2 Tbsp dill, minced

 1 Tbsp horseradish, drained

  1 Tbsp capers, chopped

Salt and Pepper to taste

¼ 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 & flaked

1 (8 oz.) pkg. cream cheese, softened

3 tbsp. chili sauce

2 tbsp. parsley

1 tbsp. grated onion

1 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 Bacon

1 ½ lb minced pork

2 lbs duck or other poultry breast cut up

2 Cloves minced garlic

1 Tb Chopped Parsley

½ tsp Salt

1 Tsp Cinnamon

2 oz Fresh Bread Crumbs

Orange Zest

1 Tbsp Peppercorns

1 Beaten Egg

2 Tbsp Brandy

2 Tbsp Marmalade

Orange Slices

Bay Leaves and Fresh Parsley to Garnish

  • Line pan with bacon
  • Mix together all ingredients down to orange zest
  • Stir in peppercorns, egg and brandy
  • Pack into pan
  • Place 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 hour
  • Remove, cover with foil and weigh down with large cans or something and leave overnight in fridge.
  • Turn onto serving plate
  • Heat marmalade with 2 Tbsp water and poach for 5 minutes and pour over top
  • Arrange orange slices and bay leaves on top and garnish with parsley.

Basic Quiche (Low Fat)

1 Uncooked Pie Crust

6 Eggs

½ Cup Sour Cream

½ Cup Emmental or whatever

Salt

Pepper

Onion or Leek and other fillings

Bake 25 to 30 Minutes at 400

 Meatball Appetizer

1 lb. ground beef

1 cup fresh bread crumbs

1/4 cup chopped onion

1 egg, beaten

½ cup ketchup

½ cup onion, chopped

1 Tbsp. Worcestershire sauce

1 Tbsp. chopped parsley

Salt and Pepper

Bake in oven at 400 degrees.

 Stuffed Mushrooms

8 to 10 medium mushroom, firm, closed caps

1 Tbsp butter

2 Tbsp minced onion or green onion

1/4 Tbsp Worcestershire sauce

1/4 cup soft bread crumbs

¼ 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 mixture
  • Put 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 pastry

Prosciutto

Dijon Mustard

Parmesan.

  • Thaw pastry and roll 14 x 14 inches.
  • Spread thin layer of Mustard
  • Place Prosciutto on sheet.
  • Sprinkle Parmesan on
  • Roll each sheet into tight roll and pinch seams together
  • Slice 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 oil

3 garlic cloves, minced

1 bay leaf

1 cup dry white wine

1 (14-ounce) can diced tomatoes

24 mussels (about 1 1/2 pounds total), debearded

About 8 dry cayenne seeds

1/4 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 cheese

1 14 oz. can artichoke hearts

1cup Sour Cream (or 2/3 cup mayonnaise and 1/3 cup heavy cream)

½ Cup Roast red peppers

2 tablespoons green onion, thinly sliced

1 clove garlic, pressed

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 tablespoon lemon juice, freshly squeezed

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

Roasted Red Pepper Dip

2 roasted peppers

1/3 cup golden raisins, coarsely chopped (6 ounces)

1 tablespoons extra-virgin olive oil

1 tablespoons salt-packed capers, rinsed and drained

1 teaspoons coarsely chopped fresh oregano

Coarse salt

Red-wine vinegar

Process peppers first then add others and process

Salads

Picnic Potato Salad

(From Purity)

5 lb Cooked Cut up Potatoes

6 Hard Boiled Eggs

1 ½ Cup Sliced Celery

½ Cup Sliced Green Onions

¼ Cup Sliced Radish

¼ Cup Chopped Gherkins

Chopped Parsley

Paprika

Dressing

1 ½ Cup Mayonnaise

3 Tbsp Pickle Juice

1 Tbsp Mustard

2 Tsp Salt

Pepper

Three Bean Salad

14 oz can green Beans

14 oz Can Yellow Beans

14 oz Can Black Bean or similar

14 oz Can Kidney Beans or similar

1 Cup thinly sliced onions

1 Cup Sliced Celery

Pimento, Red Pepper or Roasted Red Pepper

Dressing

¾ Cup Sugar

1 Tsp Mustard Powder

¼ Tsp Salt

1 Cup Vinegar

2 Tbsp Oil

Asparagus Tomato Salad

 12 Asparagus spears; cut into 1 1/2″ pieces

3 Diced Tomatoes

1 small Red onion sliced

Dressing

2 Tbsp Lemon juice

1 Tbsp Olive oil

1 tsp Red wine vinegar

1 Clove garlic minced

1 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 tomato
  • Toss with dressing.

Cucumber Salad

English cucumber(s)

Salt

4 tbsp vinegar

1/2 cup sugar

Pepper

3/4 cup sour cream

Chopped 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 sm. red new potatoes, scrubbed, quartered

Salt

1 lb. green beans, trimmed

1/2 c. Nicoise, Kalamata or dry cured olives

3 hard cooked eggs, halved

1 large ripe tomato, cut into wedges

1 can tuna packed in water, drained and flaked

Dressing

2 Tbsp red wine vinegar

2 tsp. Dijon mustard

Freshly ground pepper, to taste

1/2 c. olive oil

1/4 c. fresh parsley, chopped

3 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

Mussels

Olive Oil

1 Onion chopped

4 Cloves Garlic

Salt

Pepper

Italian Spice

Bay Leaves

3 Celery Stock cut up

14 Oz Diced Tomatoes

1 Cup Red Wine

2 Tbsp Balsamic Vinegar

1 Tbsp Worcestershire sauce

1 Tbsp Lemon Juice

  • Sautee Onions and garlic in Oil
  • When Onions cooked add Celery and Spices
  • Sautee a little more and add rest of ingredients
  • Clean and Wash Mussels discarding any that are open and add to pot.
  • Steam until mussels open

Fish

Fish Stew

1 cup of chopped onions

2 large garlic cloves, chopped

2/3 cup fresh parsley, chopped

1 cup of fresh chopped tomato or canned tomatoes

2 teaspoons tomato paste

8 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 pieces

Touch of dry oregano, Tabasco, thyme, pepper

  • Fry onions and garlic
  • Add ingredients except fish and cook for 10 minutes
  • Add fish and cook till done (about three minutes)

Salmon Rice Loaf

1/2 cup cooked rice

2 cups salmon

2 eggs, beaten

1/4 cup milk

1 Tbsp lemon juice

1 Tsp grated onion, optional

1 Tbsp chopped parsley

Salt 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 lemon

4 Tbsp extra virgin olive oil

Pinch of salt

Pinch pepper

Pinch 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 Fish

8 Potatoes, cooked

1 Onion, Chopped

1 or 2 Eggs

Salt

Pepper

Italian Spice

  • Salt Fish Soak Fish and boil fro 15 minutes. Boil again if still salty
  • Fresh Fish Boil until cooked
  • Mix ingredients and form into cakes
  • Fry cakes

Crab Cake Variation

Crab, 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 salt

½ tbsp paprika

½ tbsp dried herb or spice

Juice of ½ lemon (plus more for spritzing at the table)

2 large haddock, tilapia or other firm white fish fillets

Splash of vegetable or olive oil

1-2 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

2 Chopped Onions

2 Chopped carrots

4 Cloves garlic

Salt

Pepper

1 to 2 Cups White Wine

2 Tbsp Dijon Mustard (à l’ancienne)

2 Tbsp Sour Cream

½ Cup Parsley

1 Tbsp White Wine or white wine vinegar

  • Season and brown Chicken and remove
  • Season and brown onions, carrots and garlic
  • Add one half of white wine and mustard
  • Cover and Bake for 1 hour at 3250
  • Remove chicken and finish sauce with rest of White Wine, Sour Cream and Parsley

Pork with Onion and Apple

1 large pork tenderloin (about 14 ounces) or pork chops

3 tablespoons olive oil, divided

2 tablespoons whole grain Dijon mustard

2 teaspoons fennel seeds

1 large onion, sliced

2 Tbsp brown sugar

2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

1/2 cup dry white wine or apple cider

Add some water if cooking in oven

  • Fry onions till well done
  • Add remaining ingredients
  • Bake in over (~350) or use slow cooker

Barbecue Pork Chops or Ribs

Pork Chops or pork ribs

Sauce

2 Large Chopped Onions

1 Cup Vinegar

½ Cup Ketchup

¼ Cup Lime Juice

5 oz Tomato Paste

1 Tbsp Chili Powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, ¼ tsp Cayenne

1 Tbsp Dry Mustard

1 Tbsp Worcestershire Sauce

2 Tbsp Italian Spice

1 tsp Pepper

1 tsp Salt

Brown sugar and molasses to taste

  • Layer Chops with thin onion slices in casserole
  • Pour Sauce over it
  • Bake a couple of hours at 325

Market Street Meatloaf

(From New Basics with my variations)

1 Pounds Ground meat (Beef, chicken sausage)

1 Chopped Onion

½ Cup Chopped Carrot

¼ Cup Chopped Celery

1/4 Cup red Pepper

Minced Garlic

Salt

Pepper

Herbes de Provence

½ tsp Nutmeg

1 Egg

¼ Cup Ketchup

¾ Cup Bread Crumbs

Sauce (if desired)

Crushed tomatoes

Brown sugar

Dry mustard

Vinegar

Worcester sauce

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

Pork Roast with Rosemary and Mustard

Boneless Pork Roast

 Flour

Onion

Garlic

Dijon Mustard

Rosemary (or lots of Italian spice)

Salt

Pepper

Calvados or White wine

  • Coat roast with Flour and brown in oil with onion
  • Prick 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. chicken

1 ½ cup finely chopped onions

1 Tbsp minced garlic

1 ½ tsp finely chopped ginger

4 Tbsp flour

1 cup water, chicken stock or coconut milk

3 Tbsp Curry powder

1 tsp cinnamon

1 Tbsp Cumin

1 Tbsp Paprika

2 Tbsp Tomato paste

1 tsp ground cayenne pepper

1 Tbsp fresh lemon juice

2 large carrots

Peas or zucchini

½ Cup yogurt or sour cream

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

Cassoulet

1 lb. Dry white Beans

2 lbs of Meat (Chicken, Lamb, Ham, Sausage or Smoked Sausage, etc)

1 Leek cut up

4 Carrots cut in pieces

4 Cloves garlic

4 Cups Beef Broth

½ tsp Ground Cloves

1 Bay Leaf

1 can Tomatoes undrained

1 Tbsp Tomato Paste

½ tsp Pepper

¼ tsp Salt

Italian Spice

½ Cup white wine

2 Sticks celery

½ Cup Chopped Parsley

  • Brown meat
  • Put all ingredients to white wine in Dutch Oven or Crock Pot
  • Cooking: 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 oil

1 onion, chopped

Garlic

2 Tbsp chili powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, i/4 tsp Cayenne

1 tsp ground cumin

1 tsp cinnamon

Italian spice

2 tsp Paprika

1 can (28 oz) tomatoes

1 cup beef stock

2 Tbsp  red wine vinegar

1Tbsp tomato paste

Cayenne or Hot Peppers

Salt

  • Brown meat and onions
  • Add 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” cubes

1 large sweet potato, peeled and cut into 1” cubes

1 1/2 cups butternut squash, peeled and cut into 1” cubes

2 medium carrots sliced

3-4 parsnips sliced

2 medium onions, chopped

1 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 oil

2 pounds ground pork

1 1/2 cups beef stock or broth

3 onions finely chopped

3 garlic cloves, finely minced

2 cups sliced mushrooms

1 cup finely chopped celery

3/4 tsp salt

1/2 tsp each cinnamon, cloves, pepper and dried savory

1/4 tsp ground sage and nutmeg

1 cup fresh bread crumbs or mashed potatoes

1/2 cup chopped fresh parsley

Pastry for 9-inch double crust pie

1 egg, beaten

1 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 with Ground Beef

3 large bell peppers

1 small chopped onion

1 celery rib, finely chopped

3 Tbsp finely chopped parsley

Minced garlic

½ Cup rice ¼ cup uncooked) 1 pound meat

Oz Tomato Sauce

  • Remove the stems and seeds from the bell peppers
  • Mix all other ingredients
  • Spoon 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 cheese

5 oz. package frozen chopped spinach, thawed, squeezed dry or parsley

1 Cup grated Parmesan cheese

100 – 200 g chopped prosciutto

2 eggs, beaten to blend

1/4 tsp salt

1/4 tsp pepper

9 Cooked Lasagna noodles

2 cups marinara sauce

4 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, diced

1 sweet bell pepper diced

3 19 oz cans Navy Beans

¾ cup brown sugar

¼ Cup Molasses

1 cup ketchup

2 Tbsp Cider Vinegar

2 Tbsp Worcestershire sauce

½ Can Tomatoes

1/2 tsp salt

3 garlic cloves

1 Tbsp chili powder or 1 tsp papripka, ½ tsp Turmeric, ½ tsp Cumin, 1/4 tsp Cayenne

1 Tbsp mustard powder

½ tsp black pepper

Bacon or Salt Pork

Water to cover if necessary

Mix all together and bake in over or slow cooker

Spanish Omelet

500g new potato

1 onion

150ml extra-virgin olive oil

3 tbsp chopped flat-leaf parsley or herbs

6 eggs

  • Cut potatoes into thin slices and cook with onions in oil
  • Add eggs and cook until top starts to solidify
  • Flip using plate and finish cooking

Pizza

½ Cup Water

1 tsp Sugar

1 Envelope Yeast

2 Cups Flour

1 Tsp Salt

2 Tsp Oil

1/3 Cup warm Water

  • Prepare yeast, sugar and water
  • Mix dough and knead lightly for 15 minutes
  • Let rise to double and roll to fit pan
  • Layer with tomato sauce, add garnishes and top with Mozzarella and Parmesan
  • Sprinkle with oil and bake for 10 to 15 minutes at 500.

Vegetables

Baled Spicy Home Fries

1 pound potatoes cut up

¼ cup olive oil

1 tsp paprika

1 tsp cumin

1 tsp salt

½ tsp pepper

2 Tbsp Italian Spice

1 Tb crushed garlic

1 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 oil
  • Bake 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 mixture

Garlic

Italian Spice

Salt and pepper

  • Drizzle vegetables with oil and add all but garlic.
  • Bake at 425 for 30 minutes shaking pan once or twice during this time
  • Add 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 flowerets

6 Tbsp butter

1/4 cup flour

1 tspn salt

2 cups milk

Tbsp mustard

Grated Ementhal or whatever

1/2 cup bread crumbs

1/4 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 pepper
  • Cover 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 Squash

I Onion chopped

½ to 1 Cup Sour Cream

Grated Cheese (e.g. Emanthal, Mozzerella)

¼ Cup Brown Sugar

¼ tsp Cinnamon

¼ tsp Nutmeg

Salt and Pepper

  • Cook and Mash Squash
  • Mix in remaining ingredients
  • Bake uncovered at 3250.

Mashed Potato Casserole

10 Medium Baking Potatoes with Carrots (optional)

1 Onion

1 8-ounce package cream cheese

1 cup sour cream

½ Cup milk

Salt and White Pepper

Chopped fresh chives or parsley

  • Cook and mash potatoes with other ingredients
  • Allow to cool down
  • Bake in Casserole at 375 degrees for 30 to 40 minutes

Cabbage, Carrot Casserole

1/2 small cabbage

About an equal amount of carrots or Turnip

 

Sauce

2 onions

1 tbsp butter

About 1 cup of water

About 1 tsp each of:

Cumin

Turmeric

papripka,

Turmeric,

Coriander

Cinnamon powder

I Tbsp Mustard Seed

Salt, to taste

  • Partly cook cabbage and carrot
  • Fry onions in butter and add water and spices
  • Pour over vegetables and bake

Tomato and Eggplant Gratin

Tomato Sauce

 1 ½ (28 oz) cans or 2 lb fresh tomatoes

1 onion

2 to 4 garlic cloves

Fresh or dry basil

Gratin

1 Eggplant, sliced and roasted

Fresh or dry basil

2/3 Cup Parmesan

¼ cup Bread Crumbs

Salt and Pepper

  • Make tomato sauce
  • Set aside ¼ cup Parmesan with bread crumbs
  • Put 1 cup Tomato Sauce in bottom of pan and layer with Eggplant
  • Season, add sauce and sprinkle with Parmesan
  • Repeat until eggplant all used
  • Top with Parmesan Bread Crumb Mixture and drizzle 1 Tbsp of Olive Oil over it
  • Bake about 30 minutes at 400.

Roast Peppers

  • Cover whole peppers with oil
  • Roast at about 450 until black spots appear (10 to15 minutes)
  • Turn over and continue till black spots appear on other side
  • Place in bowl and cover with plastic wrap until cool
  • Remove stems and skin

Turnip Carrot Casserole

Turnips and Carrots (and sweet potato if you have it)

Chopped Onion

Salt

Pepper

Brown Sugar

Cinnamon

Sour Cream

  • Cook vegetables; cool and mash
  • Mix in remaining ingredients
  • Bake uncovered at 350 for 30 to 45 minutes

Sauces and Dressings

Pepper Sauce

4 Tbsp butter

2 Tbsp flour

! cup water

¼ cup low fat sour cream

1 Tbsp balsamic

2 bouillon cubes

1 Tbsp (or more) coarsely ground peppercorns

  • Melt butter
  • Dredge in flour
  • Add other ingredients

Honey Dijon Dressing

¾ cup extra virgin olive oil

¼ cup white balsamic vinegar (or white wine vinegar)

1 Tbsp. Dijon mustard

1 Tbsp honey

Salt and pepper to taste

Garlic

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 beef

200 g coarsely ground lean pork

100 g pancetta diced or chopped

50 g chopped onion

50 g carrot diced

50 g celery diced

500 g tomato peeled (canned)

150 ml  dry white wine

250 ml fresh milk

2 bay leaves

Black 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 tomatos
  • Continue 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, Chopped

2 cloves crushed garlic

¼ lb Chopped Mushrooms

1 Tsp Basil

1 Tsp Dried Parsley or 2 Tsp fresh

1 Bay Leaf

Pepper

2 5 ½ oz Cans Tomato Paste

1 Tbsp Lemon Juice

1 Cup Red Wine

Worcestershire Sauce

  • Sauté onion and garlic in Olive Oil
  • Add spices and, when onion brown, remaining ingredients
  • Simmer 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) – sliced

4 large garlic cloves, minced

2 Tbsp unsalted butter

1 onion, chopped

1 Tbsp soy sauce

1/2 cup dry red wine

1 Tbsp balsamic vinegar

1 Tbsp cornstarch dissolved in 1 1/2 cups cold water

1/2 tsp sugar

2 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 Cream

2 tsp Dijon

1 tsp horseradish

 2 Tbsp white wine vinegar

 (Optional) Garlic, Green Onion, capers

Peppercorn Sauce

150 ml white wine

1 clove garlic, crushed

10 peppercorns, multicolored, crushed

1 sour cream

1/2 teaspoon dijon mustard

Herbes de province

Coarse 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 cream

2 Tb Lemon Juice

1 Tsp Dill Weed

French Vinaigrette Salad Dressing

½ tsp Salt

½ tsp White Pepper

2 tsp Sugar

2 tsp Dijon

1 tsp Lemon Juice

2 Cloves Crushed Garlic

½ Cup White Wine Vinegar

¼ Cup Olive Oil

½ Cup Sour cream

Parsley or Herbs (optional)

Low Fat Vinaigrette

1/4 cup olive oil

1/4 cup vegetable broth

1/4 cup balsamic vinegar

1/4 cup wine vinegar or lemon juice

A clove or two of garlic

1 Tsp Dijon mustard (optional)

Lots of pepper

Combine in jar and shake

Low Fat Caesar Dressing

2 cloves garlic (minced)

2 anchovy fillets

1/4 Tsp ground black pepper

2 Tbsps fresh lemon juice

2 Tbsps dijon mustard

2 Tbsps honey

1-1/2 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

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 chopped

4 cloves sliced garlic

1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic)

½  tsp turmeric powder

½  tsp ground cumin seed

½  tsp ground coriander seed

1 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 worried
  • Take 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 stir
  • Put 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 crumbs

2 tbsp of chopped onion

1/4 cup of soft margarine

1/2 tsp. Salt

2 tbsp. Savory

1/4 tsp. pepper.

Mix all ingredients together

Breads and Muffins

Basic Biscuits

1 ¾ Cups Flour

½ tsp Salt

3 tsp Baking Powder

4 to 6 Tbsp Shortening

¾ 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 butter
  • Bake at 450 for 12 to 15 minutes

Basic Pancake Recipe

1 Cup flour

2 tsp baking powder

Dash of salt

1 Egg (can leave out)

1 Cup milk

1 Tsp melted butter or oil

Additions

1 Cup blueberries

1 Cup chopped strawberries

  • Mix dry ingredients
  • Beat Egg and add it
  • Add milk and butter or oil.
  • Pan temperature 375 degrees

Irish Scones

3 Cups Flour

1 tsp Baking powder

3/4 tsp Salt

3 Tbsp Margarine or other fat

1 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 out
  • Bake 10-12 minutes in a hot oven (450F).

Corn Bread

1 Cup Corn Meal

1 Cup Flour

4 Tbsp Sugar (Try without Sugar)

2 tsp Baking Soda

¾ tsp Salt

1 Cup Sour Cream

¼ Cup Milk

2 Eggs

2 Tbsp Melted Butter

  • Mix dry ingredients
  • Stir in liquids just to mix

Cranberry Orange Muffins

2 Cups Flour

½ Cup Brown Sugar

1 Tbsp Baking Powder

1 Tsp Baking Soda

6 Orange Juice

1 Tbsp (or more!) Grated Orange Zest

1 Egg

 2 Tbsp Nonfat Yogurt, or Applesauce

 6 oz. fresh cranberries (chopped)

  • Mix dry ingredients
  • Mix wet ingredients (2nd group) separately
  • Combine both groups, then add in fruit
  • Pour in greased pan and bake 20 minutes at 400

Blueberry Muffins

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

3/4 cup (175 mL) milk

1-1/2 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 flour

2/3 Cups brown sugar, packed

3 tsp. baking powder

1/2 tsp. salt

1 Cup Milk

¼ Cup Oil

½ Tsp. vanilla

1 Egg, beaten

2 Cups finely chopped rhubarb

  • Combine dry ingredients.
  • Combine wet ingredients.
  • Pour wet into dry and mix lightly.
  • Fold in Rhubarb
  • Sprinkle 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 Flour

3 Cups Whole Wheat Flour

1/4 Cup Molasses

1 Tbsp Salt

4 Tbsp Shortening

1 to 1 ½ Cup Water

Yeast Mixture

1 yeast Packet

1 Tbsp Sugar

1 Cup warm water

  • Let yeast mixture sit until it starts working
  • Mix dry ingredients and blend in shortening
  • Gradually mix in Yeast mixture and water
  • Knead 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 loaves
  • Let rise again for about 45 minutes
  • Bake for 35 Minutes at 375

White Bread

6 Cups White Flour

1 tsp Salt

4 Tbsp Shortening

1 to 1 ½ Cup Water

Yeast Mixture

1 yeast Packet

1 Tbsp Sugar

1 Cup warm water

  • Let yeast mixture sit until it starts working
  • Mix dry ingredients and blend in shortening
  • Gradually mix in Yeast mixture and water
  • Knead 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 loaves
  • Let rise again for about 45 minutes
  • Bake for 35 Minutes at 375

Irish Soda Bread

4 cups of flour (White or Half Whole Wheat)

1 tsp salt

2 Tsp baking Soda

2 Tbsp Melted Butter

1 Egg

1 ½ Cups Milk or Buttermilk

  • Knead Lightly and place in Loaf Pan
  • Bake for 30 minutes at 4500

Elephant’s Eye Bran Muffins

1 cup of boiling water

1/2 cup of 20-80 (1/2 pound) butter

1 1/2 cups of All Bran or Buds or Oatmeal

2 eggs

3/4 cup of white sugar

3/4 cup of brown sugar

1 tbsp of baking soda

1 1/2 tbsp of baking powder

2 1/2 cups of flour (could be whole wheat)

2 cups 2% milk with vinegar

1/2 tbsp salt

Berries (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.

Preserves

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 cucumber

1 small onion

1 small red bell pepper

1 Tbsp salt

1/2 tsp cornstarch

1/2 cup apple cider or white wine vinegar

1/4 cup sugar

1/2 teaspoon mustard seeds

1/2 teaspoon ground mustard

1/2 teaspoon ground turmeric

1 Tbsp prepared (i.e. North American) mustard

¼ teaspoon ground nutmeg (maybe leave out)

1 dash black pepper

  • Chop vegetables, add salt.
  • Place in covered bowl and refrigerate for 24 hours
  • Drain and rinse
  • Mix 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 vinegar
  • Mix and store in covered glass jar or dish in refrigerator.
  • Will keep up to 3 or 4 months.

 Pickled Beet and Onions

2lb Med. Beets

 1 tsp Salt

1 cup White Vinegar

 1/4 cup Brown Sugar

  1/2 c Water

   1 Tbsp Whole Mixed Pickling Spices

   1 large Onion

  • Cut off all but 2-inches of the beet tops, leave the root ends attached.
  • Peel and slice the onion into 1/4-slices.
  • Cook Beets in water with 2 tsp vinegar for each quart of water used.
  • Run cold water over beets, slip off skins and remove the root ends.
  • Cut beets 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 Salt

½ tsp Pickling Spice

3 Peppercorns

1 Clove Garlic

1 head dill or 1 Tbsp dried Dill Seed

Fill jars with mixture of ½ water and ½ Vinegar

Cornichons (French Gherkins)

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

2 Tsp Tarragon

6 Peppercorns

1 small clove garlic

some onion slices

whole cloves

2 bay leaves

Fill jars with heated mixture of 1 Cup Salt per gallon of vinegar

Lady Rose Relish

1 Quart Chopped Cucumber (3 to 4 medium ones)

1 Large Cauliflower, Chopped

1 Quart Cooking onions (about 2 pounds), chopped

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

Sauce

1 Qt White Vinegar

2 Cups Water

5 Cups Sugar

¼ Cup Mustard Seed

3 Tbsp Turmeric

¾ Cup Flour

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

1 Stalk finely chopped celery

4 large apples, chopped

3 Red Peppers, finely chopped

Put in jars and. Makes about 12 16 oz jars

Anitpasto Relish

This makes about one pint

3 coarsely chopped tomatoes

1 small Carrot, diced

1 Stalk Celery, Sliced

1/2 Large Onion, coarsely sliced

1/2 Red Pepper, coarsely chopped

Olives, mushrooms (Optional)

½ Cup White Vinegar

1/4 Cup Brown Sugar

1 Tbsp Cup Pickling Salt

1 Clove Minced garlic

2 tsp dried Oregano

3 Peppercorns

1 Bay Leave

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

Rhubarb Jam

6 Cups Rhubarb cut up

½ Cup Water

3 Cups Sugar

1 Box Certo

  • Cook rhubarb with water
  • Add Certo with ¼ Cup of Sugar
  • Bring to full rolling boil stirring constantly and stir in remaining sugar
  • Continue boiling for 1 minute
  • Put in jars

Brandied Peaches

Peaches

Light Syrup – 1 cup sugar per 2 cups water boiled slowly

Cognac or whatever

  • Peel and quarter peaches. Cut X in end; boil for 30 seconds and cool in ice water first
  • Put in jars and add 1 ½ ounce Cognac per jar
  • Fill with syrup
  • Put in jars

Tomato Chow

3- 4 tomatoes

1 Red pepper (Optional)

1 Jalapeno Peppers (Optional)

Other vegetables: Cucumber, Celery, Zucchini etc. (Optional)

1 – 2 onions 

1 tsp salt

½ cup Brown Sugar

½ cup vinegar

1 Tb dried Mustard plus 2 Tb Mustard Seed (or 3 Tb dried mustard or 3 Tb Dijon or 3 Tb Turmeric)

1 Tb Turmeric

1 tsp curry

  • Chop Tomatoes, Onions and Peppers
  • Put all ingredients in a pot and boil for ½ hour
  • Add 2 Tbsp vinegar and thickened with 1 Tbsp corn starch
  • Put in jars

Desserts

Basic Pastry

2 Cups Flour

1 tsp Salt

2/3 Cup chilled lard or shortening

¼ Cup Water

  • If using food processor: normal Blade, double recipe maximum.
  • Blend Shortening or Lard with Flour and Salt
  • Blend water in slowly
  • Refrigerate 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 much
  • Blend flour and lard
  • Mix 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 shell

3 eggs

1 cup sugar

2/3 cup dark corn syrup

2 Tbsps butter, melted

1 Tsp vanilla extract

1/8 Tsp salt

3 Tbsps Armagnac or other brandy

1-1/2 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 Raisins

1 Cup Water

½ Cup White of Brown Sugar

2 Tbsp Butter

1 Tbsp Flour

2 Eggs

3 Tbsp Lemon Juice

Pastry Dough (Double Crust)

  • Heat Raisins and water to boiling point
  • Add Sugar
  • Cool ½ cup of mixture and stir in flour and butter
  • Return to heat and stir over low heat until mixture thickens
  • Remove from pan and stir in eggs and lemon juice
  • Fill 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 flour

3/4 cup oats

1 cup light brown sugar, firmly packed

1/2 cup melted butter or margarine

1 Tsp cinnamon

Filling

4 cups diced rhubarb

1 cup sugar

2 Tbsps cornstarch

1 cup water

1 Tsp vanilla

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

Rhubarb Cobbler

1 pound rhubarb, cut into pieces, about 6 medium stalks

1 Tbsp water

1 cup sugar, divided

2 Tbsp cornstarch

1 1/2 tsp butter, cut into small pieces

 1/4 Tsp cinnamon

 Biscuit Topping

1 1/2 cups Flour

½ tsp Salt

3 tsp Baking Powder

1 Tbsp sugar

3 Tbsp melted butter

1/3 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 sugar

1 Tsp cornstarch

4 cups fresh blueberries

1 Tsp lemon juice

 Biscuit Topping

1 1/2 cups Flour

½ tsp Salt

3 tsp Baking Powder

1 Tbs sugar

3 Tbs melted butter

1/3 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

Crust

1 ½ Cups Graham cracker crumbs

3 Tbsp Melted Butter

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

Cheesecake

16 oz. cream cheese, room temperature (added ½ cup sour cream)

1 Cup sugar

4 eggs

1 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 Topping

1pint sour cream

1/2 C. sugar

1/2 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 Glaze

1 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 desired
  • Cool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.

Blueberry Glaze

4 cups blueberries

1/2 cup sugar

1 cup water

2 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 butter

¾ cup icing sugar

2 eggs

1½ cups flour

3 tsp baking powder

½ cup milk

1 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 degrees
  • Allow 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

Spice Mixes

Curry Powder

2 tablespoons ground cumin

2 tablespoons ground coriander

2 teaspoons ground turmeric

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon mustard seed

1/2 teaspoon ground ginger

Chili Powder

2 tablespoons paprika

2 teaspoons oregano

1 1/4 teaspoons cumin

1 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 ground

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

1/2 teaspoon paprika

Measures and Conversions

Pasta Quantities

For four servings – not necessarily Pincock servings

Fettuccine                          1 in Diameter

Small shells                        3 Cups

Penne                                  3 Cups

Macaroni                            2 Cups

Fusilli                                   2 Cups

Spaghetti                            1 ¼ in Diameter

Volume Conversions

1 Tbsp = 3 tsps

1 Tbsp = 15 ml

4 Tbsps = ¼ Cup

Miscellaneous

1 lb Sugar = 2 ¼ cups