recipes with love
DESCRIPTION
Edited by Susan KarrTRANSCRIPT
Recipes with love
Edited by Susan Karr
June, 2014
CONTENTS BREAKFAST .................................................................................................................. 1
Baked French toast–Jeri Berman .............................................................................................................. 2
APPETIZERS ................................................................................................................. 3
Baked boursin–Linda Shapiro.................................................................................................................... 4
Black Bean Dip–Glenda Cohen .................................................................................................................. 5
Brie/Nut Puff Pastry–Wendy Frankel ........................................................................................................ 6
Crab dip–Jill Kleeman ................................................................................................................................ 7
Eggplant componata–Marsha Aaron ........................................................................................................ 8
Mushroom toast–Carol Striner ................................................................................................................. 9
Pineapple chutney–Margo Stein ............................................................................................................. 10
Sweet and sour meatballs–Susan Karr .................................................................................................... 11
SALADS ...................................................................................................................... 13
Broccoli Salad–Susan Karr ....................................................................................................................... 14
Cold sesame noodles–Linda Shapiro ....................................................................................................... 15
Curried seafood and rice salad–Margo Stein .......................................................................................... 16
Spiced walnut salad–Wendy Gross ......................................................................................................... 17
Strawberry spinach salad–Jeri Berman ................................................................................................... 18
SOUPS ....................................................................................................................... 19
Butternut squash & smoky black bean salad–Linda Shapiro .................................................................. 20
Creamed soup–Lenore Saltzman ............................................................................................................ 21
Creamy corn chowder…without cream–Diane Paul ............................................................................... 22
Mulligatawny Soup–Sharon Karr ............................................................................................................ 23
Mushroom barley soup–Susan Karr ........................................................................................................ 24
Squash Soup–Susan Karr ......................................................................................................................... 25
Turkey chili–Barbara Karr ....................................................................................................................... 26
Vegeterian chili–Debbie Menditch .......................................................................................................... 27
ENTREES .................................................................................................................... 29
Blintz soufflé–Sharon Willig .................................................................................................................... 30
Bolognese lasagna–Anne Hayden ........................................................................................................... 31
Braised Pork Chops with Sage and Tomatoes, Modena Style–Anne Hayden ......................................... 33
ii
Brisket–Mania Baghdadi ......................................................................................................................... 34
Coconut curry mussels–Meri Picard ....................................................................................................... 35
Cream sauce pasta–Laurie Summers ...................................................................................................... 36
Curry chicken delight–Linda Shapiro ....................................................................................................... 37
Grilled chicken–Susan Karr ..................................................................................................................... 38
Halibut in coconut curry–Linda Shapiro .................................................................................................. 39
Meatballs–Barbara & Sharon Karr .......................................................................................................... 40
Oven baked chicken–Joy Paul ................................................................................................................. 41
Grandma Gus’ pot roast–Elysa Stahl ...................................................................................................... 42
Potato pancakes–Rachel Sivek ................................................................................................................ 43
Quiche lorraine–Linda Dreizen ................................................................................................................ 44
Quick chicken–Gail Maidenbaum ........................................................................................................... 45
Roasted chicken & goat cheese roll ups–Linda Shapiro.......................................................................... 46
Saint-Tropez chicken–Roseanne Clausen ................................................................................................ 47
Salmon–Linda Shapiro ............................................................................................................................. 48
Scallops with herbed brown butter–Janet Aube .................................................................................... 49
Skewered chicken with lemon butter sauce–Janet Thomas ................................................................... 50
Spinach quiche–Linda Dreizen ................................................................................................................ 51
Sicilian chicken–Linda Shapiro ................................................................................................................ 52
Thai-style ground beef–Linda Shapiro .................................................................................................... 53
Tortilla Española–Gloria Solano-Aguilar ................................................................................................. 54
SIDE DISHES ............................................................................................................... 55
Orzo with artichokes and pine nuts–Lisa Thompson .............................................................................. 56
Roasted root vegetables–Jessica Switzman ............................................................................................ 57
SAUCES ...................................................................................................................... 59
Pesto genovese–Roseane Clausen .......................................................................................................... 60
Romesco sauce–Linda Shapiro ................................................................................................................ 61
DESSERTS ................................................................................................................... 63
Apple pie–Linda Hayden ......................................................................................................................... 64
Banana pudding–Meri Picard .................................................................................................................. 66
Banana cake–Rita Switzman ................................................................................................................... 67
Blueberry buckle–Dee Mitchell ............................................................................................................... 68
Brownies–Marsha Aaron ........................................................................................................................ 69
Carrot ring–Rita Switzman ...................................................................................................................... 70
Carrot soufflé–Barbara Champaloux ...................................................................................................... 71
Cherry Squares–Janet Aube .................................................................................................................... 72
Chocoloate chip macaroons–Jessica Switzman ...................................................................................... 73
iii
Cranberry Jello mold–Mickey Dreizen ..................................................................................................... 74
Fruit torte–Wendy Frankel ...................................................................................................................... 75
Lemon mousse–Helen Bemporad ........................................................................................................... 76
Mock struedel–Wendy Gross .................................................................................................................. 77
Pretzel turles–Diane Paul ........................................................................................................................ 78
Pumpkin tea bread–Rita Switzman ......................................................................................................... 79
Sweet Potato Souffle–Carol Striner ........................................................................................................ 80
Sugar cookies–Florence Tabrys ............................................................................................................... 81
DRINKS ...................................................................................................................... 83
B & J Lemonade–Roseanne Clausen ....................................................................................................... 84
BREAKFAST
2
BAKED FRENCH TOAST–JERI BERMAN I really enjoy having others over for brunch. This recipe can be increased to meet the needs of your
group. It is always a big hit!
Serves 8
Ingredients
1 cup maple syrup
1 loaf French bread
3 eggs
3 egg whites
1-½ cup skim milk
2 tsp pure vanilla extract
¾ tsp ground nutmeg
Directions
1. Lightly spray or wipe a large baking dish with vegetable oil. Pour syrup into the dish. Slice the French
bread into 8-2” thick slices and place them over the syrup.
2. In a separate bowl, combine the eggs, egg whites, milk, vanilla and a ¼ tsp nutmeg, and beat until
well mixed. Pour the egg mixture over the bread, pressing the bread down gently so it soaks up the
batter. Cover and refrigerate overnight.
3. Preheat the oven to 350˚. Remove the pan from refrigerator and sprinkle the remaining ½ tsp
nutmeg over the bread. Bake for 40-45 minutes, or until golden brown. Serve with fresh fruit, if
desired.
APPETIZERS
4
BAKED BOURSIN–LINDA SHAPIRO A real crowd pleaser.
Ingredients
3 boursin rounds
Pesto
5-6 plum tomatoes, seeded and chopped
Pine nuts
Directions
1. Mush down Boursin into bottom of pie or quiche pan.
2. Slather with layer of pesto.
3. Sprinkle with tomatoes and pine nuts.
4. Bake at 350˚ for ½ hour or until bubbly.
5. Serve with Carr Water crackers, bagel chips, etc.
5
BLACK BEAN DIP–GLENDA COHEN Here is a recipe for a bean dip that is as healthy as it is delicious. I make it for every pot luck meal, and
every time the family comes for dinner, and it is always a hit. You can adjust all the ingredients to suit
your taste, but I strongly recommend using fresh cilantro and lime juice. This really makes the dip stand
out. Enjoy!
Makes about 6 cups.
Ingredients
2 15 oz cans black beans, rinsed and drained
1 17 oz can sweet corn, drained
2 large fresh tomatoes seeded and chopped, or diced canned
1 large avocado peeled and chopped
½ chopped purple onion
¼ cup fresh cilantro
3-4 tbs lime juice
2 tbs olive oil
1 tbs red wine vinegar
1 tsp salt
½ tsp pepper
Directions
1. Combine ingredients, cover, and chill.
2. Garnish with fresh cilantro and avocado.
3. Serve with tortilla chips.
6
BRIE/NUT PUFF PASTRY–WENDY FRANKEL
Ingredients
Phyllo Dough, defrosted
1 cup chopped pecans
Triangle/brie, cut into approximately ¾” cubes
⅓ cup brown sugar
2-3 tbs butter or margarine
Directions 1. Spray muffin tin with Pam.
2. Cut phyllo dough into approximately 3” squares.
3. Using about 6 “sheets” each, push each phyllo “square” into each muffin section.
4. Put one cube of brie in the center of each phyllo square.
5. In a pan, melt butter and brown sugar. Add pecans and cook ingredients until pecans are coated.
6. Top each phyllo square with the butter/pecan/brown sugar mixture.
7. Bake at 400˚ for about 8 minutes, or until phyllo is light brown.
7
CRAB DIP–JILL KLEEMAN I serve this at every family get together. Everyone seems to love it!
Ingredients
1 lb crab meat
2- 8 oz packages cream cheese, softened
2-½ tsp worcestershire sauce
1 tsp dry mustard
½ lemon, juiced
4 tbs mayo
Shredded cheddar cheese
Directions
1. Preheat oven to 325˚.
2. Mix all ingredients together except the cheddar cheese.
3. Bake in greased casserole dish for 30 minutes.
4. Sprinkle shredded cheddar cheese on top.
5. Bake additional 10 minutes to melt the cheese.
8
EGGPLANT COMPONATA–MARSHA AARON This is a great and easy appetizer; eaten either hot or cold and I've been using it for years. I hope you
and your guests enjoy it as much as we have.
Ingredients
3 cups eggplant, peeled and seeded
⅓ cup green pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
½ cup olive oil
¼ cup water
1 small can tomato paste
2 tbs wine vinegar
1-½ tsp sugar
½ tsp salt
⅛ tsp pepper
¼ cup mushrooms
Directions
1. In a large skillet, stir fry eggplant, onion, mushrooms and pepper.
2. Cover and cook 10 minutes.
3. Add remaining ingredients. Stir well and simmer until eggplant is tender.
4. Chill and serve with pita, crackers or fresh vegetables.
5. Variations: Add celery, green olives and/or red pepper flakes.
9
MUSHROOM TOAST–CAROL STRINER This is a favorite of mine. Whenever I have served this it has been enthusiastically received! It is a
winner! Bon appetite!!
Ingredients
16 slices white bread cut into quarters
½ lb fresh mushrooms, chopped fine
4 tbs sautéed onions
4 tbs butter
2 tbs flour
2 tbs sherry wine
½ cup sour cream
Salt and pepper to taste
Direrctions
1. Cook chopped fine onions in butter until golden.
2. Add mushrooms and cook, stirring occasionally until liquid is evaporated.
3. Stir in flour, salt and pepper and cook until absorbed.
4. Add wine and cook a minute or so longer.
5. Cool and mix with sour cream.
6. Mixture may be covered and kept a couple of days until ready to use.
7. Spread on bread squares
8. Sprinkle with parmesan cheese.
9. Bake 10 minutes at 350˚ until toast is just brown.
10
PINEAPPLE CHUTNEY–MARGO STEIN Easy, impressive and always gets rave comments.
Ingredients
¼ cup chutney
1 tsp curry powder, or to taste
¼ tsp dry mustard
8 oz cream cheese
1 pineapple
Directions
1. Cut the top off the pineapple and scoop out approximately ⅓ of the pineapple.
2. Mix the chutney, curry powder, mustard, cream cheese, and pineapple fruit together using a food
processor.
3. Fill the pineapple with the chutney mixture.
4. Serve with crackers.
11
SWEET AND SOUR MEATBALLS–SUSAN KARR Jonathan always loved this recipe that I often make at Thanksgiving. It’s a great appetizer.
Ingredients
1 lb ground beef sirloin
¼ cup water
¼ cup bread crumbs
1 egg
Salt
Pepper
Garlic powder
1 12 oz bottle Heinz chili sauce
6 oz jar grape jelly
Directions 1. Combine everything except chili sauce and jelly.
2. Form into small balls.
3. Mix chili sauce and jelly in a sauce pan and cook and stir until mixed together into a smooth sauce.
4. Add meatballs and simmer covered for 45 minutes.
SALADS
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BROCCOLI SALAD–SUSAN KARR Enjoy!!! This is always very popular at parties or gatherings.
Ingredients–salad
1 pkt broccoli slaw mix
¾ cup almonds, slivered
½ yellow pepper, chopped
½ red pepper, chopped
4 scallions, chopped
1 pkt ramon noodles
½ cup sunflower seeds
Ingredients–dressing
⅓ cup balsamic vinegar
⅓ cup sugar
½ cup oil
1 pkt ramon noodle seasoning
Directions
1. Mix the salad ingredients. 2. Mix the dressing ingredients.
3. Mix the salad and dressing.
15
COLD SESAME NOODLES–LINDA SHAPIRO
Ingredients
1 lb very thin spaghetti
3-½ tbs sesame oil
3-½ tbs black soy sauce
1-½ tbs balsamic vinegar
2 tbs sugar
1 tsp coarse kosher salt
½-1 tbs hot chili
4 tbs thin-cut scallion rings
Finely chopped red bell pepper for garnish
Directions
1. Cook noodles, drain, and run cold water over noodles.
2. Blend the seasonings in a bowl.
3. Pour the sauce evenly over the noodles using a handful of noodles to wipe the bowl clean, so lose
any sugar.
4. Cover and put aside for several hours at room temperature overstore overnight in the refrigerator.
16
CURRIED SEAFOOD AND RICE SALAD–MARGO STEIN This is an easy recipe that can be prepared in advance. It is perfect for a summer buffet, picnic, lunch or
dinner.
Ingredients
1 cup raw regular long grain rice
1 lb large shrimp or 12 oz. langoustines (deveined and defrosted).
2 tbs olive or salad oil
1-½ tsp curry powder
1 6-½ or 7 oz can tuna, flaked and drained
2 stalks celery, diced
1 3-¼ or 4-½ oz can pitted ripe black olives, cut in quarters
1 tsp salt
¾ cup mayonnaise
⅓ cup milk
2 tbs lemon juice
Directions
1. Boil rice.
2. Mix together the olive oil, curry powder, tuna, celery, and olives.
3. Mix the mayonnaise, milk, lemon juice, and shrimp until well blended.
4. Before serving, gently combine the rice with the tuna-celery-olive and shrimp mixtures.
5. Serve with French bread or crispy rolls and any/all of the following condiments: chutney, coconut,
peanuts.
17
SPICED WALNUT SALAD–WENDY GROSS I enjoy cooking and preparing dishes that are easy & simple to make. Whenever I am asked to make a
dish to bring to someone's home or if I am preparing for a crowd, I will make this salad. It is easy, tasty,
pretty & always a winner, as I am told. I hope that you will enjoy making this and wish you and Jonathan
many, many years of sharing delicious adventures together.
Ingredients
2 bags of mixed greens
Dried cranberries, a handful or more
Chopped red pepper
Crumbled goat cheese
Good Season's Italian dressing in packet (follow directions, but substitute balsamic for regular
vinegar)
1 pkg Trader Joe's spicy walnuts (or you can make the nuts by mixing together 1 lb pecans, 1 cup
sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt)
Directions
1. Mix cranberries, pepper, and goat cheese in a large bowl.
2. Mix in nuts.
3. Place nut mixture on an ungreased cookie sheet.
4. Bake at 250˚ for 45 minutes.
5. Let cool and pull apart.
6. Place greens in salad bowl. Add nut mixture. Pour on dressing when ready to serve.
7. Enjoy!
18
STRAWBERRY SPINACH SALAD–JERI BERMAN Enjoy serving this recipe in your new bowl!
Serves 4 to 6.
Ingredients
8 oz fresh spinach or baby spinach, torn
1.5-2 cups strawberries, cleaned and sliced
½ cup pecan halves or pieces, lightly toasted
2-3 oz cheese or blue cheese, crumbled, optional
¼ cup Canola oil or other salad oil
2 tbs balsamic vinegar
1 tbs plus 1 tsp granulated sugar
¼ tsp dried tarragon
⅛ tsp onion powder
⅛ tsp garlic powder
Dash dry mustard
Directions
1. Toss spinach with sliced strawberries, pecans, and cheese, if using.
2. Combine dressing ingredients in a jar; shake until well blended.
3. When ready to serve, drizzle dressing over the salad and toss lightly.
SOUPS
20
BUTTERNUT SQUASH & SMOKY BLACK BEAN SALAD–LINDA SHAPIRO A spicy hot vegetarian entrée.
Ingredients
4 cups ½” cubed butternut squash, peeled
7 tsp oil, divided
½ cup chopped walnuts
½ tsp kosher salt, divided
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tbs honey
1 tbs adobo sauce
2 garlic cloves, thinly sliced
¼ tsp black pepper
1 15 oz can, no-salt black beans, rinsed and drained
1 9 oz package baby arugula
½ cup crumbled goat cheese
Cooking spray
Directions
1. Preheat oven to 425˚.
2. Combine squash and 1 tbs oil; toss to coat.
3. Bake squash at 425 ˚ for 25 minutes or until tender.
4. Arrange walnuts on cookie sheet coated with cooking spray.
5. Sprinkle salt over nuts; toss.
6. Bake nuts at 425˚ for 10 minutes or until toasted, stirring once.
7. Combine 1 tbs olive oil, mustard, honey, and adobo sauce in bowl; stir with whisk.
8. Heat skillet and add remaining 1 tsp oil to pan, swirl to coat.
9. Add garlic; sauté 1 minute.
10. Add squash, remaining ⅜ tsp salt, pepper, and beans; cook 3 minutes or until heated through.
11. Remove from heat; stir in 3 tbs adobo dressing; toss to coat.
12. Combine remaining dressing and arugula ingredients; toss to coat.
13. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and
cheese.
14. Add sliced chicken breasts for non-vegetarian meal!
21
CREAMED SOUP–LENORE SALTZMAN This recipe is for a 15 minute delicious (any) vegetable soup made in a blender. I have been making this
soup for years and everyone is pleased with it.
Ingredients
1 cup milk
½ cup cream or fat free half and half
1 cup chicken bullion
3 tbs butter
2 tbs flour
½ tsp salt
⅛ tsp pepper
1 tbs Worcestershire Sauce
1 tbs dry sherry
1-l ¼ cups cooked vegetable such as broccoli, asparagus, cauliflower or mixed vegetables
Directions
1. Blend all of the ingredients using the purée setting for 30 seconds-1 minute, longer for smoother
soup.
2. Heat soup at medium-low temperature.
3. Stir as soup heats up to prevent burning on the bottom of the pan.
4. Salt and pepper to taste.
22
CREAMY CORN CHOWDER…WITHOUT CREAM–DIANE PAUL From: In the Kitchen with Rosie: Oprah’s Favorite Recipes by Rosie Daley, New York, Knopf, 1994.
Ingredients
Light vegetable oil cooking spray
1 cup chopped onion (1 medium onion)
6 cups fresh corn kernels (12 ears)
3 cups chicken stock (fat skimmed off) or vegetable broth
½ cup chopped red bell pepper
½ teaspoon chopped fresh rosemary (optional)
½ teaspoon dried thyme (optional)
⅛ teaspoon freshly ground black pepper
Cayenne pepper to taste
1 tablespoon chopped fresh basil
Directions
1. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the
vegetable oil. Sauté the onion for about 5 minutes, until translucent. Add 4 cups of the corn and
sauté for 4 to 5 minutes, until it softens. Add 2 cups of the stock or broth and cook until the corn can
be mashed easily with a fork, about 20 minutes.
2. Transfer the contents of the pan to a blender and purée until smooth. Return the purée to the
saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne
pepper, and the remaining 1 cup of stock or broth and 2 cups of corn. Stir and cook for about 10
minutes more, until the chowder is thick and creamy.
3. Garnish with the chopped basil.
23
MULLIGATAWNY SOUP–SHARON KARR Quick and easy to make Indian soup.
Ingredients
1 cup red split lentils
5 cups chicken broth
½ tsp tumeric
5 cloves garlic
1-¼ inch ginger chopped and skinned
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 tbs olive oil
1 tbs lemon juice
Directions
1. Bring to the lentils, chicken broth and turmeric to a boil. Cover and simmer 20 min.
2. Use water to make a paste of the garlic and ginger.
3. Sauté the paste in olive oil on low to medium heat for 3-4 minutes. Add the cumin, coriander and
cayenne to the paste, and then sauté a few more minutes until brown.
4. Add a ½ cup of water to the paste
5. Combine the paste and cooked soup.
6. Purée the soup with a hand blender
7. Add lemon juice
8. Garnish with fresh coriander.
9. Salt and pepper to taste.
24
MUSHROOM BARLEY SOUP–SUSAN KARR
Ingredients
2 pkg mushroom or beef barley
3-4 carrots
3 stalks celery
¾-1 pkg mushrooms
1 pkg soup greens (dill, parsley, parsnip, onion, couple of potatoes if desired)
1 cup quaker oats
Flanken meat
Salt and pepper to taste
Directions
1. Follow directions on package of soup.
2. After soup boils, add carrots, celery, and soup greens.
3. Simmer for 30 minutes.
4. Add 1-2 flavor packets.
5. Simmer for 15 minutes.
6. Add mushrooms.
7. Add oatmeal.
8. Simmer for 10 additional minutes.
25
SQUASH SOUP–SUSAN KARR This soup is easy to make, low calorie, great for a winter night, and is always a hit!
Ingredients
1 large butternut squash (1.5-2 lb)
2 onions, chopped
7-8 garlic cloves, minced
1 tsp cumin
1 tsp turmeric
2 tsp coriander
1-2 tsp sugar
3 tbs olive oil
2 cups water
16 oz chicken broth
1 can evaporated milk
Directions
1. Cut squash in half top to bottom.
2. Place squash cut side down onto a lightly oiled baking sheet.
3. Bake at 350-375˚ for 45-60 minutes until soft.
4. Scoop out the insides of the squash.
5. Sauté onion, garlic, and cumin in olive oil.
6. Add tumeric, coriander, and sugar.
7. Add squash and water
8. Cook until soft.
9. Add chicken broth and milk.
10. Purée with immersion blender.
11. Salt and pepper to taste.
12. Optionally, garnish with plain yogurt and cilantro.
26
TURKEY CHILI–BARBARA KARR Serves 4.
Ingredients
1 lb ground turkey
1 cup onion, chopped
¾ cup green pepper, chopped
1 can (2 cups) tomatoes, broken up
1 can (2 cups) kidney beans
1 can (16 oz) tomato sauce
1 tsp salt
¼ tsp pepper
1 tbs chili powder
2 bay leaves
Directions
1. Brown turkey, onion and green pepper in heavy skillet.
2. Stir in remaining ingredients.
3. Cover and simmer for 1 hour.
4. Remove bay leaves before serving.
27
VEGETERIAN CHILI–DEBBIE MENDITCH I have never voluntarily eaten meat. I cooked it for years when the kids were small, but never tasted it.
Consequently, my family considers me to be a terrible cook.
I put this recipe together. Most of my friends love it. It can be done in so many ways and adjusted to the
chef’s preferences. Perhaps, I should have been a vegetarian cook all along? Hope you prepare it in a
way you like it. Happy eating!
Ingredients
One pkg of tofu crumble
Tomato sauce
½ red onion
Mushrooms
Old Bay seasoning
Gluten Free Pasta
Provolone Cheese
Avocado
Corn salsa, seasoned to your preference
Cilantro
Directions
1. Sauté onions and mushrooms in a frying pan.
2. Add the tofu crumble and tomato sauce. Amount is dictated by the amount of liquidity you desire.
3. Heat until the tofu is hot.
4. Add the Old Bay Seasoning to taste.
5. Add the corn salsa.
6. Heat.
7. Cook the pasta.
8. Mix the pasta and chili together.
9. Place in a casserole dish.
10. Top with provolone cheese.
11. Cook in the oven at 350˚ for 20 minutes.
12. Top with cilantro and avocado.
13. Enjoy!
ENTREES
30
BLINTZ SOUFFLÉ–SHARON WILLIG Serves 12
Ingredients
2 lb creamed cottage cheese
6 oz cream cheese
1 stick melted butter
12 tbs Sugar
1 cup flour
6 eggs
1 tsp fresh lemon juice
1 tsp baking powder
1 tsp cinnamon
Directions 1. Preheat oven to 350˚.
2. Grease a 9x13” pan.
3. Combine cottage cheese, cream cheese, butter and sugar in a bowl.
4. Add flour, eggs, lemon juice, and baking powder. Stir well.
5. Pour into pan and sprinkle with cinnamon.
6. Bake 45 – 60 minutes.
31
BOLOGNESE LASAGNA–ANNE HAYDEN
Ingredients-Bolognese sauce
3 tbs pure olive oil
1 yellow onion, peeled and diced
1 celery stalk, finely chopped
1 small carrot, peeled and finely chopped
1 lb lean ground beef
¾ cup milk
¾ cup dry white wine
3 lb plum (Roma) tomatoes, peeled, seeded and diced, or 28 oz canned tomatoes
6 oz canned tomato sauce
Ground nutmeg
Salt
Red pepper flakes
Ingredients-Besciamella sauce
6 tbs flour
3 tbs butter, melted
2 cups milk
1 cup heavy cream
1 tsp salt
⅛ tsp nutmeg
Ingredients-lasagna
1 pound Mozzarella cheese, grated
½ cup Parmesan cheese, grated
½ pound lasagna noodles
Directions
1. Prepare meat sauce
a. In a large, heavy frying pan over medium-low heat, heat the olive oil. Add the onion and
sauté, stirring frequently, until it is translucent, about 8 minutes.
b. Add the celery and carrots and sauté, stirring frequently for 10 minutes.
c. Add the ground beef, breaking it up with a fork. Sauté, stirring frequently, until the beef just
loses its pink color.
d. Stir in the milk and simmer until it has evaporated, about 8 minutes.
e. Add the wine and simmer until it has evaporated, about 8 minutes longer.
f. Add the tomatoes, the tomato sauce and nutmeg, salt and red pepper flakes to taste.
Increase the heat to medium, stirring, bring the sauce to a simmer then reduce the heat to
very low. Simmer, stirring occasionally, for at least 2-½ hours.
g. If not using immediately, store in a tightly covered container in the refrigerator for up to 1
week. Reheat before using.
32
2. Prepare Besciamella Sauce
a. Melt butter.
b. Stir in flour.
c. Gradually add milk and heavy cream, stirring until thickened.
d. Season with salt and nutmeg.
3. Cook lasagna pasta.
4. Toss together the grated Mozzarella and Parmesan cheeses.
5. Grease a 9x13” pan.
6. Assemble lasagna
a. Put ⅓ of the meat sauce in the bottom of the pan.
b. Add ⅓ of the pasta (one layer), ⅓ of the Besciamella sauce, and ⅓ of the cheese.
c. Repeat two more times, ending with a cheese layer.
7. Bake at 350° until bubbly, about 30 minutes.
33
BRAISED PORK CHOPS WITH SAGE AND TOMATOES, MODENA STYLE–ANNE HAYDEN From Essentials of Classic Italian Cooking by Marcella Hazan.
This dish goes well with boiled potatoes.
Ingredients
4-¾ thick pork loin chops
16-28 ounce can of Italian plum tomatoes, cut up
1 large onion, sliced
2 tbs butter
1 tbs vegetable oil
Flour, spread on a plate
6 to 8 fresh sage leaves or 3 to 4 dried ones
Black pepper, ground fresh on a mill
Salt
Directions
1. Choose a sauté pan that can later contain all the chops without overlapping.
2. Put in the butter and oil, and turn on the heat to medium high.
3. When the butter foam begins to subside, turn the chops on both sides in the flour, and slip them
into the pan together with the sage leaves.
4. Cook the chops to a rich brown on both sides, about 1 ½ to 2 minutes per side.
5. Remove the chops and add the onions and sauté for a few minutes until soft.
6. Put the chops back into the pan. Add salt, several grindings of pepper, and tomatoes with their juice.
7. Adjust heat to cook at a slow simmer, and cover the pan, setting the lid on slightly ajar. Turn the
chops from time to time while they are cooking.
8. By the time the pork is done, the sauce in the pan should have become rather dense. If it is too
runny, transfer the chops to a warm serving platter, and reduce the pan juices over high heat for a
few minutes. Tip the pan and spoon off most of the fat. Pour the contents of the pan over the chops
and serve at once.
9. Top pork chops with extra sauce.
34
BRISKET–MANIA BAGHDADI This is my brisket recipe. It freezes beautifully and everyone loves it. Slice before freezing. Enjoy!
Ingredients
5 lb breef brisket
2-3 onions, peeled and sliced
1 16 oz can tomato sauce
2 large dollops ketchup
3-4 bay leaves
Salt and pepper to taste
2 tbs paprika (enough to make sure both sides are well coated)
Directions
1. Salt and pepper brisket.
2. Brown brisket on both sides.
3. Add onions and keep browning until onions are golden, turning meat so as not to burn.
4. Add paprika and spread on both sides of meat.
5. Cover brisket with remaining ingredients.
6. Cover roaster with foil and bake at 350˚ for 3 hours.
7. Uncover and bake an additional ½ hour.
8. Slice and serve.
35
COCONUT CURRY MUSSELS–MERI PICARD This recipe is always a hit (as long as people like mussels)! It is VERY easy to make and makes a great
presentation too. Our family devours this dish!!
Ingredients
1 stalk lemongrass (or lemongrass in a jar and use ½ jar)
2 tbs olive oil
1 med red onion thinly sliced
3 garlic cloves chopped
3 tbs chopped peeled ginger
⅛ cup green curry paste
1-15 oz can light coconut milk
2 tbs fish sauce
3 lb mussels, debearded
2 limes, halved
½ cup chopped cilantro
Crusty bread
Directions
1. Heat oil in pot over med heat. Add sliced onion and cook, stirring until soft (15 min).
2. Sauté lemongrass and ginger in sauce pan for 5-8 min.
3. Add garlic, lemongrass, ginger and curry paste into pot and cook until golden, 2-3 min.
4. Add coconut milk, fish sauce and ¼ cup water into pot and bring to simmer.
5. Add mussels, cover and cook, stirring occasionally for 8 min until mussels open.
6. Add juice of limes and add the lime halves.
7. Stir cilantro into pot.
8. Serve with crusty bread.
36
CREAM SAUCE PASTA–LAURIE SUMMERS This is an easy, quick and delicious meal. I have made it for a family meal with my kids, for my kid’s
friends and for dinner parties. I have found all ages like this meal! I always have the ingredients
available. It’s my go to dinner if I have to whip up a meal for a crowd.
When serving this meal to Aunt Betsy, Uncle Bill’s sister, when Kate and John were toddlers (before
Caroline was born), she showed them the proper way to eat black olives. Place an olive on each finger of
one hand. Then eat the olives off the fingers one at a time. As you can imagine whenever we ate cream
sauce pasta (which was frequently), Kate and John had to eat their olives this way!! We had a lot of
giggles over this. I think that was one reason why this was/is a favorite meal in the Summers household.
Ingredients
2 cups light cream
4 tablespoons salted butter
⅛ nutmeg
Pinch of cayenne
¼ cup grated parmesan
1 cup finely chopped fresh mixed herbs (e.g. chives and italian spices)
Directions
1. Combine butter, cream, cayenne and nutmeg in a saucepan.
2. Simmer for 15-20 minutes until sauce is slightly reduced and thickened.
3. Whisk in parmesan and herbs.
4. Simmer for another minute.
5. Taste and correct seasoning if needed.
6. Serve over angel hair pasta.
7. We usually have black olives, broccoli and bacon on the table so individuals can add as desired.
37
CURRY CHICKEN DELIGHT–LINDA SHAPIRO Great for kids–tried and true.
Ingredients
4 whole chicken breasts, skinned, boned and cut into pieces
⅓ cup flour
¼ cup honey
2 tbs dijon mustard
½ tsp salt
½ tsp curry powder
Sesame seeds
Directions
1. Coat chicken pieces with flour.
2. Sauté chicken in skillet until brown on all sides, but not cooked through.
3. Transfer chicken to 8x8x2” baking dish.
4. Combine honey, mustard, salt, curry powder and drizzle over chicken in baking dish.
5. Sprinkle sesame seeds over all.
6. Bake chicken, uncovered at 350˚ until done.
7. Serve with rice and pea pods.
38
GRILLED CHICKEN–SUSAN KARR Enjoy! Great for BBQs.
Ingredients
1 cup olive oil
¼ cup white wine
3 tbs fresh lemon juice
6 cloves garlic minced
1 tbs dried oregano
1 tsp salt
Directions
1. Marinate chicken
2. Refrigerate 8 hours or overnight in a plastic bag, turning occasionally.
3. Remove chicken from marinade.
4. Discard marinade.
5. Season chicken with salt and pepper.
6. Grill about 10 minutes over high heat, turning once.
7. Let sit for 5 minutes
8. Slice and serve.
39
HALIBUT IN COCONUT CURRY–LINDA SHAPIRO Elegant for company.
Serves 4.
Ingredients
1-½ lb skinless Halibut, cut into 4 pieces
1-½ tsp curry powder, divided
¾ tsp salt, divided
¼ tsp freshly ground pepper, divided
1 tbs canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
2 tsp minced peeled fresh ginger
3 garlic cloves, minced
2-¾ cups chopped tomato
2 tbs fresh lemon juice
¾ cup light coconut milk
Chopped fresh parsley or cilantro for garnish
Directions
1. Sprinkle fish with ¾ tsp curry powder, ⅜ tsp salt, and ⅛ tsp black pepper.
2. Heat skillet over medium-high heat. Add oil to coat. Add fish to pan; cook 4 minutes or until fish is
deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove
fish and set aside.
3. Add onion and bell pepper and sauté 4 minutes or until tender. Add ginger and garlic; sauté 1
minute. Add remaining ¾ tsp curry powder, remaining ⅜ tsp salt, remaining ⅛ tsp black pepper,
tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks
down, stirring occasionally. Mash tomato with wooden spoon.
4. Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat
to low; cover and cook 8 minutes or until fish flakes with fork. Spoon sauce into shallow bowls; top
with fish. Serve with parsley or cilantro, if desired.
40
MEATBALLS–BARBARA & SHARON KARR I personally cook this on a regular basis which is why I like it so much as I can make it ahead of time and
just reheat when I get home from work. The meatball recipe I got from Barbara and my family loves
them. Serve over rice or pasta or just alone with some grated parmesan cheese on top. The meatballs
can be frozen easily and last a long time. I hope you like it and of course if you have any questions please
call!!
Ingredients
1-½ lb ground turkey meat
1 large can cubed tomatoes
1-2 cans tomato sauce
1 cubed green pepper
1 egg
1 onion
Seasoned bread crumbs
Parsley
Basil
Oregano
Directions
1. Grate the onion.
2. Mix the turkey meat, egg, grated onion and seasoned bread crumbs together.
3. Form into balls.
4. Gently place into the tomato sauce with the cubed green pepper and spices.
5. Cook covered over medium heat for 1-1 ½ hours undisturbed.
41
OVEN BAKED CHICKEN–JOY PAUL 4th of July specialty. Serves 5.
Ingredients
1 tbsp margarine
⅔ cup original bisquick mix
1-½ tsp paprika
1 tsp garlic salt
1 tsp Italian seasoning
¼ tsp pepper
1 whole chicken (3 to 4 lbs), cut up
Directions
1. Heat oven to 425˚.
2. Melt margarine in 9x13” glass baking dish in oven.
3. Stir together bisquick mix, paprika, salt, Italian seasoning, and pepper.
4. Coat chicken with mixture.
5. Place chicken skin-side down in heated dish.
6. Bake 35 minutes.
7. Turn chicken, bake 15 minutes longer or until crispy, or when the juice of the thickest piece of
chicken is clear when cute to bone (170˚) for breasts.
42
GRANDMA GUS’ POT ROAST–ELYSA STAHL
Ingredients
2 lb boneless beef pot roast
3 pinch salt and pepper
8 oz mushrooms, sliced
¾ lb baby potatoes
½ lb carrots, cut into 2” pieces
1 18 oz can Progresso recipe starters fire roasted tomato cooking sauce
1 can chili sauce
1 pkg flat-leaf parsley chopped
1 bulb onion whole
Directions
1. Spray 6- to 7-quart slow cooker with cooking spray.
2. Generously sprinkle all sides of beef with salt and pepper.
3. Place beef in slow cooker.
4. Arrange mushrooms, potatoes and carrots around beef.
5. Pour cooking sauce over beef and vegetables.
6. Cover; cook on low heat for 6-8 hours, or until beef is tender.
7. Slice meat across the grain and lay flat in pan.
8. Cook 1 additional hour.
9. Serve beef and vegetables with sauce from slow cooker.
10. Garnish with parsley.
43
POTATO PANCAKES–RACHEL SIVEK Makes 1 pancake.
Ingredients
1 large russet potato
1/2 cup thinly sliced green onions
1 1/2 tablespoons cornstarch
Canola oil
Salt and pepper
Directions
1. Grate potatoes.
2. Chop green onion at an angle in thin strips.
3. Rinse the potatoes in cold water and then drain and dry in salad spinner.
4. Put potato into another bowl.
5. Sprinkle cornstarch on side of bowl and then mix into potatoes, try to coat the potatoes evenly.
6. Add salt and pepper sparingly.
7. Heat a hot pan full of canola oil.
8. Add potato in a flat circle shape, 5-6” in diameter.
9. Do not press the potato down.
10. Sprinkle on the slivered green onion.
11. Add another layer of the potato.
12. Cook 6-7 minutes per side.
44
QUICHE LORRAINE–LINDA DREIZEN Bottom line–I don't like to cook! But I found this recipe and it’s easy and great in a pinch! Hope you
enjoy!
Serves 6.
Ingredients
1 9” pie shell
4 slices bacon, cooked and crumbled
½ cup diced ham
½ cup diced Swiss cheese
4 eggs
1 cup half and half cream
½ tsp salt
¼ tsp nutmeg
¼ tsp white pepper
Directions
1. Sprinkle bacon in bottom of unbaked pie shell.
2. Cover with ham and Swiss cheese.
3. Put eggs, cream and spices in blender and blend until mixed.
4. Pour over ham, cheese, and bacon in pie shell and bake at 350˚ for about 45 minutes or until
mixture is set.
5. Serve hot.
45
QUICK CHICKEN–GAIL MAIDENBAUM Here's my recipe for chicken when I'm strapped for time (which is nearly every day). Good luck!
Ingredients
Boneless, skinless chicken breasts
Wishbone Robusto Italian salad dressing
Bread crumbs
Directions
1. Drench chicken breasts in salad dressing.
2. Cover completely with seasoned bread crumbs.
3. Bake 30-45 minutes, depending on the size of the breasts.
46
ROASTED CHICKEN & GOAT CHEESE ROLL UPS–LINDA SHAPIRO An easy, fast every night dinner.
Ingredients
1-½ tsp olive oil
1-½ cups vertically sliced red onions
2 cups shredded roasted skinless boneless chicken breasts
¼ cup crumbled goat cheese
½ cup packaged salsa
6-8” flour tortillas
Cooking spray
Directions
1. Heat large skillet with oil and sauté onions over med-high heat for about 3 minutes or until tender.
2. Add chicken, sauté 30 seconds or until thoroughly heated.
3. Remove from heat, stir in cheese and salsa.
4. Warm tortillas. Spoon ½ cup chicken mixture into tortilla, and roll.
5. Wipe skillet clean with paper towel.
6. Coat skillet with cooking spray and place tortilla seam side down, cook 4 minutes, turning to brown
on all sides.
7. Serve with avocado chunks and back beans.
47
SAINT-TROPEZ CHICKEN–ROSEANNE CLAUSEN This recipe comes from Nigella Lawson. I have never met her either! Nigella posted Saint-Tropez Chicken
in the Washington Post on October 15, 2004. I have served it to friends and family over the years.
Ingredients
10 chicken pieces
Juice of one lemon
¼ cup honey
¼ cup olive oil
½ cup rose or white wine
2 cloves garlic, smashed
1-tbs mixed dried herbs with lavender
1-2 tbs chopped fresh parsley
Lemon slices
Directions
1. Put chicken pieces into a large freezer bag. Add lemon juice into a bowl, and add olive oil, honey,
and wine; stir until honey is dissolved. Pour mixture into bag with chicken. Add garlic and herbs.
2. Seal bag, seal contents well, place bag in a dish; refrigerate over-night.
3. Heat oven to 325˚. Put chicken skin side up, into roasting pan with marinade; cover pan with foil
cook for 2 hours, then remove foil and turn up oven to 425˚. Cook for another 15-25 minutes, or
until chicken is browned. Keep an eye on it–the honey in the marinade makes it burn quickly.
4. Place chicken onto a warmed platter. Spoon of excess fat from the cooking liquid left in the pan.
Move pan onto a burner over medium heat to make the sauce, scraping any concentrated bits of
juice sticking to pan’s surface and add ½ cup water to dilute. Stir until golden brown. Pour over
chicken before serving. If desired, garnish with parsley and lemon slices,
48
SALMON–LINDA SHAPIRO Easy and delicious. Can be served at room temperature.
Ingredients–salmon
1 lb salmon fillet, cut into 1x2” pieces
1 tsp cumin
2 tbs brown sugar
Ingredients–salad
Spinach
Whole blueberries
Strawberries, sliced in the round
Blue cheese
Feta cheese
Artichoke hearts
Sliced almond
Directions
1. In a shallow dish, mix the cumin and brown sugar together.
2. Dredge salmon pieces in mixture to cover all sides.
3. Bake on cookie sheet at 350˚ for about 10 minutes until done.
4. Let rest and serve at room temperature.
5. Serve atop a salad of the above ingredients topped with vinaigrette dressing.
49
SCALLOPS WITH HERBED BROWN BUTTER–JANET AUBE These are easy and relatively quick and not a long list of ingredients which I prefer. Enjoy!
Serves 4.
Ingredients
1 lb “dry” sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
2 tbs (¼ stick) unsalted butter, cut into small pieces
4 sprigs herbs (e.g. tarragon, lemon thyme, or sage)
2 tsp fresh lemon juice
1 tbs olive oil
Directions
1. Heat oil in a large skillet over medium-high heat.
2. Season scallops with salt and pepper
3. Cook until deep golden brown on 1 side, about 3 minutes.
4. Turn scallops and add butter and herbs to pan.
5. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter
is brown and smells nutty, about 3 minutes longer.
6. Add lemon juice.
7. Serve scallops with brown butter pan sauce.
50
SKEWERED CHICKEN WITH LEMON BUTTER SAUCE–JANET THOMAS This recipe is relatively easy, great for a crowd, and I always get compliments. The recipe was given to
me by my boss, who's a gourmet cook!
Ingredients
½ cup of olive oil
½ cup dry white wine
1 tbs chopped fresh parsley
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp dried crushed red pepper
6 skinless boneless chicken breast halves, cut into 1” pieces
¾ cup dry white breadcrumbs
¾ cup freshly grated Parmesan cheese (about 2-½ ounces)
12– 8” bamboo skewers, soaked in water for 30 minutes
¼ cup (½ stick) butter
2 tbs fresh lemon juice
Directions
1. Mix first ingredients in a large bowl.
2. Add chicken, toss to coat.
3. Cover and refrigerate 1 hour, not longer.
4. Preheat broiler.
5. Combine breadcrumbs and Parmesan cheese in another large bowl.
6. Remove chicken from marinade; discard marinade.
7. Add chicken to breadcrumb mixture; toss to coat.
8. Arrange chicken on skewers.
9. Broil chicken until cooked through, turning frequently, about 8 minutes.
10. Transfer to platter.
11. Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in
lemon, pour over chicken.
51
SPINACH QUICHE–LINDA DREIZEN Serves 6.
Ingredients
1 pie crust
1 egg white, slightly beaten
1 envelope (1-⅜ oz) dry onion soup mix
3 tbs flour
2-9 oz pkg frozen creamed spinach, thawed
½ lb boiled ham, cut into ¼” cubes, or cooked and drained bacon
½ lb natural Swiss cheese, grated
1 whole egg
1 egg yolk
⅔ cups coffee cream
Directions
1. Make pie crust and fit into a 10” pie pan or 6-5” fluted tart pans.
2. Lightly brush shell(s) with egg white.
3. Cover and refrigerate.
4. Preheat oven to 375˚.
5. In a large bowl, blend onion soup mix with flour.
6. Add spinach, ham, and 1 cup cheese. Mix well.
7. In a small bowl, beat whole egg, yolk and cream until well combined.
8. Add salt, if needed, to spinach mixture.
9. Spoon spinach mixture into pastry; top with remaining cheese.
10. Spoon on egg mixture.
11. Bake the individual tarts about 30 minutes, the larger pie about 45 minutes.
12. When done, the quiche will be nicely browned on top and will puff slightly.
13. To serve, let cool slightly.
14. For tarts, loosen edges with knife, and turn out of tart pans.
15. Larger quiche must be served from its baking pan.
16. Garnish with watercress, if desired.
52
SICILIAN CHICKEN–LINDA SHAPIRO Serves 4.
Ingredients
4- 6 oz skinless, boneless chicken breast halves
½ tsp salt
½ tsp black pepper
1 tbs olive oil
3 tbs all purpose flour
½ cup dry white wine
½ cup sliced Sicilian olives or large green olives marinated in herbs
¼ cup golden raisins
1 tbs balsamic vinegar
1 tsp dried oregano
1 can (14.5 oz) no-salt diced tomatoes, un-drained
¼ cup fresh basil
Directions
1. Pound each chicken breast half to ½ inch thickness or butterfly the chicken to get it thin.
2. Sprinkle with salt and pepper.
3. Dredge chicken in flour.
4. Heat oil in large skillet.
5. Cook 3 minutes on each side or until lightly browned.
6. Add wine, cook 1 minute.
7. Add olives, raisins, vinegar, oregano, and tomatoes
8. Bring to boil.
9. Reduce heat and simmer 8 minutes or until chicken is done.
10. Sprinkle with basil.
11. Serve over orzo.
53
THAI-STYLE GROUND BEEF–LINDA SHAPIRO Easy and delicious. Serves 4.
Ingredients
Cooking Spray
1 cup thinly sliced leek
1 tsp minced garlic
1 lb lean sirloin
1 tsp red curry paste
1 cup tomato sauce
½ cup light coconut milk
1 TBSP brown sugar
¼ tsp grated lime rind
1 ½ TBSP fresh lime juice
1 TBSP Asian fish sauce
3 cups hot cooked rice
Lettuce Leaves
Chopped green onions or cilantro
Directions
1. Heat skillet and coat with cooking spray.
2. Add leek, sauté 5 minutes.
3. Add garlic, sauté 1 minute.
4. Add beef, cook 7 minutes, stirring to crumble.
5. Stir in curry paste and tomato sauce, cook until half of liquid evaporates (about 2 minutes).
6. Add milk and next 4 ingredients (through fish sauce), cook 2 minutes or until slightly thickened.
7. Serve with rice and lettuce wedges.
8. Garnish with green onions and/or cilantro.
54
TORTILLA ESPAÑOLA–GLORIA SOLANO-AGUILAR This is a recipe that Steven and Susan have enjoyed at our house! Hope you will too.
Ingredients
1 large white onion, cut into ⅛” thick slices
5 large Yukon gold potatoes, peeled and cut into ⅛” slices
3 whole eggs, beaten with salt and pepper
1-½ cup olive oil
Directions
1. Heat olive oil in a large skillet over high heat.
2. Add ⅓ of the sliced onions. Cook until the onions are soft and golden, reducing the heat to medium
after 2 minutes (so onion does not burn).
3. Add a cup of potato slices and let them cook. Gently toss them from time to time so they do not
stick. Some will stick together not matter what you do (and that is fine). If it does stick, slide a metal
spatula under the potatoes to free them from the pan and continue cooking for approximately 15
minutes.
4. When they are done take them out of the pan with a slotted spoon to drain extra oil and set them
aside on a bowl.
5. Repeat the process, one or two more times until the potatoes are cooked.
6. In a separate 8” skillet at high heat pour the cooked potatoes reserved in the bowl.
7. Add the beaten eggs and immediately reduce the heat to low.
8. Let the mixture (like omelet) cook for 3 to 4 minutes, undisturbed, until the bottom is golden and
the egg is two third to three quarters set.
9. Shake the pan from time to time to make sure the tortilla does not stick or gently free the tortilla
from the skillet with a spatula and continue cooking.
10. Place a large heatproof plate upside down over the tortilla and flip the skillet to turn the tortilla
over.
11. Slide the tortilla back into the skillet to cook the second side.
12. Cook for an additional 2-3 minutes.
13. Shake the tortilla loose from the skillet and slide onto a plate with a paper towel to help absorb any
excess of oil.
14. Transfer to a new plate.
15. Cut in pieces and serve hot or at room temperature. Enjoy!!!
SIDE DISHES
56
ORZO WITH ARTICHOKES AND PINE NUTS–LISA THOMPSON Makes 4 side dish servings – but can double or triple as necessary.
Ingredients
1-½ cups orzo
3 tbs pine nuts
1-14 oz can whole artichoke hearts, not marinated
¼ cup extra-virgin olive oil
2 tbs red-wine vinegar
¾ tsp salt
½ tsp black pepper
½ cup finely chopped fresh flat-leaf parsley
1 tsp finely grated fresh lemon zest
Optional: spinach leaves, can pre blanch in the microwave or just let the warm orzo wilt the leaves
Directions
1. Cook orzo in a 4-5 quart pot of boiling salted water until al dente. Drain in a colander.
2. While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale
golden, about 2 minutes. Remove from heat and cool 1 minute, then chop coarsely.
3. Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter
bases. Rinse leaves and bases well, then drain thoroughly.
4. Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves
and bases), parsley, and zest and toss to combine.
57
ROASTED ROOT VEGETABLES–JESSICA SWITZMAN More time consuming but a very colorful, tasty and nutritional dish. A favorite Thanksgiving dish for my
daughter Marisa Switzman
Ingredients
2 pounds root vegetables (carrots, parsnips, turnips, rutabagas, potatoes, beets) peeled and cut into
1” pieces
1 medium onion, peeled and cut into ⅓” wedges
1 tbs extra virgin olive oil
1 head garlic, separated into cloves and peeled
Salt
Optional: chopped fresh herbs (e.g. rosemary) or balsamic vinegar
Directions
1. Preheat oven to 400˚.
2. Toss vegetables with olive oil.
3. Salt to taste.
4. Place vegetables and onion in roasting pan. Do not crowd the vegetables.
5. Roast for 45 min, stirring every 15 min.
6. After 30 min, scatter the garlic gloves in with the vegetables.
7. Continue stirring every 15 min until veggies are tender and browned.
8. Before serving, optionally sprinkle fresh chopped herbs or balsamic vinegar.
SAUCES
60
PESTO GENOVESE–ROSEANE CLAUSEN This recipe is from Lorraine Schiff. I do not know Lorraine Shiff. She is friend to a dear friend, Zina Stern.
Pesto is a favorite pasta sauce coming to us from Genoa by way of Lorraine and Zina.
Ingredients
3 cups (about 3 bundles) fresh basil
1 large clove garlic
¼ cup pine nuts
4 tbs butter (can be omitted)
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
Salt
1 lb cooked spaghetti
Directions
1. Wash basil and pat dry.
2. Pull off leaves using part of the leaf stem, if the herb is young and tender.
3. Put basil, garlic, nuts, butter, oil, cheese and salt in a blender and blend until puréed, stirring down
with a rubber spatula.
4. Blend 2-3 minutes until pesto has the consistency of a thick purée.
5. Cook spaghetti. Drain quickly and empty into a warm serving dish.
6. Add pesto to pasta. Toss quickly.
7. Serve immediately with additional parmesan cheese.
61
ROMESCO SAUCE–LINDA SHAPIRO Serve over grilled chicken, shrimp or salmon with rice, orzo, or couscous.
Ingredients
1 cup canned fire-roasted diced tomatoes, drained
2 jars (7-½ oz) roasted red bell peppers, drained
¼ cup slivered almonds, toasted
2 tbs olive oil
1 tbs red wine vinegar
2 tsp crushed red pepper
1 tsp ground cumin
3 garlic cloves, crushed
1 slice white bread
Salt
Directions
1. Place all ingredients in a food processor and process until smooth.
2. This can stay in the refrigerator for more than a week.
DESSERTS
64
APPLE PIE–LINDA HAYDEN Linda Luttrell Hayden’s mother, Phyllis Brinkley Luttrell, grew up on a farm in Suffolk, Virginia. She
became a home economics teacher for high school students for many years in New Jersey. Her pies
were always a hit at parties and family functions. Linda used the Apple Pie recipe for an apple pie
contest while at Gettysburg College and won 1st place! Her husband, Roger, loves eating the apple pie
for breakfastJ. Serve them warm with a dollop of vanilla ice cream and you’ll be the hit of every
party…..Enjoy!
Apple pie
Ingredients
Pastry crust (Mrs. Smith’s pie crust works really well too!)
1 cup sugar
1-2 tbs flour
1 tsp cinnamon
⅛ tsp salt
4-5 cups apples, peeled and sliced into small pieces
1 tbs lemon juice
2 tbs butter
Directions
1. Prepare pastry crust.
2. Combine sugar, flour, cinnamon, and salt.
3. Spread half of this mixture over the pastry in a pan.
4. Add apples. Because the apples will cook down, fill the pie crust so that it contains a big mound of
apples.
5. Sprinkle the remainder of the mixture over the apples.
6. Sprinkle with lemon juice and dot with butter.
Crumb topping
Ingredients
3 tbs flour
2 tbs sugar
1 tbs butter
Pinch of salt
Directions
1. Mix flour, sugar, and salt.
2. Cut in the butter.
3. Sprinkle over the pie.
4. Pinch off bits of pastry and cover the pie.
5. Bake at 450˚ for 15 minutes. Then reduce heat to 350˚, and continue to bake for 45 more minutes.
6. Place a foil lined pan under the pie to catch any spill over from the apples.
65
Pastry crust
Makes 2 double crusts or 5 dozen tart shells.
Ingredients
3 cups flour
1-¼ cup shortening
1 tsp salt
1 egg, well beaten
5 tbs water
1 tbs vinegar
Directions
1. Cut shortening into flour and salt.
2. Combine egg, water, and vinegar.
3. Pour liquid into flour mixture all at once.
4. Blend with a spoon just until flour is all moistened. This is an easy crust to handle and can be re-
rolled without toughening. It also keeps in the refrigerator for up to 3 weeks.
Berry pie variation
Follow the apple pie recipe, substituting 4 cups of washed and well drained berries for the apples (note:
the mound will not be as high). Adjust sugar to suit your taste, according to the tartness of the berries.
Increase flour to 5-6 tablespoons, depending on juiciness of the fruit. Cinnamon may be omitted.
Bake at 450˚ for 10 minutes. Then reduce to 350˚ for 30 minutes.
Rubarb pie variation
Ingredients
1-¾ cups sugar
4 tbs flour
2 eggs
1 tbs lemon juice
2 tbs butter
Pinch of salt
3 cups rhubarb, cut into ½ in pieces
Directions
1. Mix all ingredients and put into crust.
2. Add crumb topping.
3. Bake according to the apple pie directions.
66
BANANA PUDDING–MERI PICARD Great dish for a big party and those who don't care about calories!! It's usually all gone if you have 8 or
more people!!!
Ingredients
1-14 oz can of sweetened condensed milk
1-1/2 cup of ice cold water
1-3.4 ounce pkg of instant vanilla pudding
3 cups heavy cream
1-12 oz box of Nabisco Nilla Wafers
4 cup sliced ripe bananas
Directions
1. In small bowl, beat milk, water for 1 min.
2. Add pudding mix and beat for 2 min.
3. Cover and refrigerate 3-4 hours or overnight.
4. In large bowl, whip heavy cream until stiff peaks form.
5. Gently fold in pudding mixture into the whipped cream until well blended.
6. In a large wide, glass bowl with a 4-5 quart capacity, arrange ⅓ of the wafers to cover the bottom of
the bowl, overlapping if necessary, then ⅓ of the bananas and ⅓ of the pudding. Repeat layering
twice more.
7. Garnish with additional wafers, wafer crumbs and or chocolate shavings on the top layer of the
pudding.
8. Cover tightly with plastic wrap and chill in the refrigerator for 4-8 hours before serving.
67
BANANA CAKE–RITA SWITZMAN
Ingredients
½ lb butter
2 cups sugar
6 eggs
4 tsp baking powder
4 tsp baking soda
8 tbs sour cream
3-½ cups flour
6 bananas
Directions
1. Mix all of the ingredients together
2. Grease two loaf pans
3. Bake at 325˚ for 45 minutes until toothpick comes out dry
68
BLUEBERRY BUCKLE–DEE MITCHELL Here's one that probably many have, but it's one I pull out - and have for 20 years- for all kinds of
reasons. It's easy and delicious.
Ingredients–base
2 cup blueberries, washed
¾ cup sugar
¼ cup butter
1 egg
½ cup milk
2 cup flour
2 tsp baking powder
½ tsp salt
Ingredients–topping
½ cup sugar
⅓ cup flour
½ cup cinnamon
¼ cup softened butter
Directions
1. Mix base ingredients together.
2. Add blueberries to base.
3. Put into 9X9” inch greased pan.
4. Mix topping ingredients together, and add to pan.
5. Bake at 375˚ for 45-50 minutes.
6. Serve with whipped cream.
69
BROWNIES–MARSHA AARON This brownie recipe was given to me at my shower 34 years ago. I was told it was a Peruvian recipe that
was adapted to US measurements. I made it frequently during the early years of our marriage and my
kids loved it also. I hope you will enjoy it as well.
Ingredients
1 cup shortening
4 eggs
⅔ cup sugar
1 cup flour
2 cups raisins (optional)
½ tsp salt
2 tsp vanilla
Directions
1. Grease pan and preheat oven to 350˚.
2. Add eggs, one at a time to the pan.
3. Add other ingredients.
4. Bake 30-35 minutes.
5. Place brownies in the refrigerator for a fudgier brownie.
70
CARROT RING–RITA SWITZMAN
Ingredients
4 oz butter
½ cup packed brown sugar
10 cups grated carrots
2 eggs
4 tbs lemon juice
½ tsp salt
½ tsp baking soda
1 tsp baking powder
1-¼ cups flour
Directions
1. Combine sugar and butter, and cream well.
2. Add all other ingredients and mix well.
3. Spoon into a large, greased mold.
4. Chill for several hours.
5. Bake at 350˚ for 45 minutes.
71
CARROT SOUFFLÉ–BARBARA CHAMPALOUX
Ingredients–base
1 lb carrots, peeled and cooked
3 eggs, beaten well with mixer
½ cup cugar
3 tbs flour
1 tsp baking powder
1 tsp vanilla
1 stick butter, melted
Dash cinnamon
Dash nutmeg
Ingredients–topping
¼ cup cornflake crumbs
3 tbs brown sugar
2 tbs butter
¼ cup walnuts, chopped
Dash cinnamon
Directions
1. Blend base ingredients well.
2. Pour base into casserole dish.
3. Mix topping ingredients together.
4. Spoon topping on top of base.
5. Bake at 350˚ for 45 minutes.
72
CHERRY SQUARES–JANET AUBE This is an old time favorite. It is quite rich. I make it once or twice a year. And it is easily transported.
This can be made with blue berry pie filling as well.
Ingredients
½ lb butter (2 sticks), softened
2 cups sugar
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla
3 cups flour
1 can cherry pie filling
Directions
1. Cream together butter and sugar.
2. Beat in eggs
3. Add flavorings.
4. Mix in flour.
5. Spread ¾ mixture into a greased 9x14" pan.
6. Spread pie filling on top
7. Dollop the rest of the cake mixture on top of the cherries.
8. Bake at 350˚ for 45 minutes to 1 hour, or until lightly browned.
73
CHOCOLOATE CHIP MACAROONS–JESSICA SWITZMAN Enjoy this very easy, quick and delicious dessert. My son Benjamin Switzman's favorite cookies.
Ingredients
¼ cup flour
1 cup chocolate chips
1 7oz gag shredded coconut
1 can condensed milk
Directions
1. Preheat oven to 350˚.
2. Mix ingredients.
3. Grease baking sheet.
4. Place teaspoon sized amount mix 1" apart onto baking sheet.
5. Bake for 13 minutes.
74
CRANBERRY JELLO MOLD–MICKEY DREIZEN This is a family favorite at Thanksgiving time!
Ingredients
1 large pkg of cranberry Jello
1 14-16 oz can jellied cranberry sauce
1 medium sized can crushed pineapple in its own juice
1 orange or tangerine
Directions
1. In large saucepan, dissolve Jello into 2 cups of boiling water.
2. Add cranberry sauce and mix until dissolved.
3. Drain the juice from the pineapple can into a large measuring cup. Add 1.5 times this amount of
water to the saucepan.
4. Add the crushed pineapple to the saucepan.
5. Add some grated skin of an orange or tangerine.
6. Pour all ingredients into a large serving bowl.
7. Refrigerate overnight.
75
FRUIT TORTE–WENDY FRANKEL Delicious when served with vanilla ice cream or whipped cream. Best served slightly warm. Refresh in
oven, if desired.
Ingredients
1 pint blueberries
24 halves pitted Italian plums (skin side up)
Sliced apples
Sliced peaches
1 cup sugar
½ cup butter
1 cup flour, sifted
2 eggs
1 teaspoon baking powder
Salt
Lemon juice
Directions
1. Cream together sugar, butter.
2. Add flour, eggs, baking powder, and salt.
3. Place into 9” spring form pan.
4. Mix lemon juice with flour (if fruit is very juicy), sugar, and cinnamon, and sprinkle on top.
5. Bake at 350˚ for 1 hour.
76
LEMON MOUSSE–HELEN BEMPORAD Here is a recipe that I love that is easy and delicious! Great for company! Hope you enjoy it.
Ingredients
1 tbs plain gelatin (1 envelope)
4 tbs cold water
3 eggs, separated, room temperature
1 cup sugar
Juice and grated rinds of 2 lemons, room temperature
1 tsp vanilla
1-¾ cups heavy cream
Semi-sweet chocolate shavings or sliced lemons for decoration
Directions
1. Bring water boil
2. Dissolve gelatin
3. Set gelatin aside
4. With an electric mixer, beat egg yolks with sugar until thick and light in color
5. One at a time beat in lemon juice, lemon rind, vanilla, and gelatin
6. In a separate bowl, beat eggs whites until stiff
7. Fold egg whites into mixture
8. In a separate bowl, whip cream
9. Fold cream into mixture
10. Lightly oil soufflé dish
11. Add mixture to soufflé dish
12. Refrigerate for 3 hours
13. Decorate with chocolate shavings of sliced lemons
77
MOCK STRUEDEL–WENDY GROSS
Ingredients–dough
2-¼ cups flour, sifted
1 cup sour cream
½ lb. melted butter
1 tablespoon sugar
¾ tsp salt
Ingredients–fruit filling
6 oz orange marmalade
6 oz apricot preserves
Ingredients–topping
1 cup chopped walnuts
½ cup white raisins
½ cup brown sugar
1 tablespoon cinnamon
Directions
1. Stir dough ingredients together until they form a ball.
2. Roll dough in waxed paper.
3. Refrigerate dough for 1 hour.
4. Cut dough into four equal parts.
5. Roll out dough on a floured waxed paper to form a rectangle.
6. Mix filling ingredients together.
7. Spread filling over dough.
8. Combine topping ingredients.
9. Sprinkle topping over dough.
10. Bring the “long” sides up for each rectangle, and overlap them in the middle.
11. Seal them gently with the prongs of a fork.
12. Place on greased, floured cookie sheet.
13. Bake at 325˚ for 1 hour.
14. Sprinkle with confectioners’ sugar.
15. When cool, cut each roll into slices.
78
PRETZEL TURLES–DIANE PAUL
Ingredients
20 small mini pretzels
20 chocolate-covered caramel candies (e.g. Rolos)
20 pecan halves
Directions
1. Preheat oven to 300 degrees.
2. Arrange the pretzels in a single layer on a parchment-lined cookie sheet.
3. Place one chocolate covered caramel candy on each pretzel.
4. Bake for 4 minutes.
5. While the candy is warm, press a pecan half onto each candy covered pretzel.
6. Cool completely before storing in an airtight container.
79
PUMPKIN TEA BREAD–RITA SWITZMAN
Ingredients
1 13 oz can pumpkin
5 eggs
⅜ cups canola oil
1 cup water
3 cups sugar
2-¼ tsp baking soda
½ tsp salt
¾ tbs cinnamon
1-¾ tsp nutmeg
1-¾ cups white raisins
1-¾ walnuts, broken into pieces
4-½ cups flour
Directions
1. Mix everything together except the raisins.
2. Beat well using an electric mixer.
3. Fold in raisins.
4. Pour batter into 2 greased loaf pans.
5. Bake at 350˚ for 1-1/2 hours until a toothpick comes out dry.
80
SWEET POTATO SOUFFLE–CAROL STRINER This is a favorite of mine. Whenever I have served this it has been enthusiastically received! It is a
winner! Bon appetite!!
Serves 8.
Ingredients
3 cups canned sweet potatoes
2 eggs
¼-½ cup milk
¼ cup orange juice
⅔ cup sugar
1 tsp vanilla
1 tsp cinnamon
⅓ cup butter
½ cup brown sugar
½ cup chopped pecans
½ cup coconut
¼ cup melted butter
¼ cup flour
Pinch of salt
Directions
1. Mix sweet potatoes, eggs, milk, sugar, vanilla, cinnamon, salt, and butter.
2. Put into large casserole dish.
3. For topping, mix brown sugar, pecans, coconut, melted butter, and flour.
4. Pour topping over potato mixture.
5. Bake at 375˚ for 25 minutes.
81
SUGAR COOKIES–FLORENCE TABRYS My mom often made these sugar cookies for the family. They were one of our favorite recipes of hers.
She used cookie cutters in different shapes to make the cookies. They were soft and delicious, and we
would keep them in a cookie jar. She didn’t have precise recipes so you might have to do a little
experimenting, but that’s part of the fun!
Ingredients
¼ cup orange juice
½ lb butter, unsalted and softened
¾ lb margarine
Little less than ¼ cup oil
½-1 oz vanilla
1 and ¼ cup sugar
4 eggs
3 tsp baking powder
Flour
Chocolate chips, sprinkles, or sugar for topping
Directions
1. Dissolve butter and margarine.
2. Mix all the above ingredients.
3. Add flour until dough is solid and soft.
4. Put dough in refrigerator overnight.
5. Roll dough on floured board and cut out shapes with cookie cutters.
6. Add chocolate chips, sprinkles, sugar if desired on top.
7. Bake at 350˚ until cookies have risen and are light brown on top.
DRINKS
84
B & J LEMONADE–ROSEANNE CLAUSEN I have a small file box in my kitchen cabinet that I use to collect recipes given by friends and clipped from
magazines and newspapers. This recipe is for a delicious and refreshing lemonade I renamed B & J
lemonade. It came to me from a former neighbor in our Kensington, Maryland community.
Ingredients
1 cup water
2 cups sugar
Rind from 2 mature lemons
Juice of 6 mature lemons
Directions
1. Bring water, sugar and rind to a boil.
2. Simmer for 5 minutes.
3. Allow to cool.
4. Add juice of 6 lemons.
5. Refrigerate.
6. Combine 3 tbs of syrup with 12 ounces fizzy water.