Place baking sheet in oven, pre-heat to 450 degrees.
Whisk first eight ingredients together in a large bowl.
Whisk in pumpkin, molasses, and eggs. Then add cream.
Pour mixture in pie crust.
Place on sheet pan, bake at 450 degrees for 10 minutes.
Reduce temperature to 325 degrees and bake for approximately 40 minutes, or until set.
Serve at room temperature, with whipped cream if desired.
Acorn Squash with Apples, Cranberries & Nuts
Makes 4 servings
Ingredients
2 Acorn squash, cut in half, remove seeds & pulp
1-1/2 cups water or apple juice
Topping
2 apples, peeled and sliced
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup quick oats
1/4 cup butter
Method:
Place squash, cut side down, in a large Pyrex baking dish. Add approximately 1-1/2 cups hot water or apple juice (for sweetness) to cover the bottom,of the dish.
Cover the pan with foil.
Cook for 350 degrees for about one hour or until fork tender.
Mix topping ingredients together.
Remove from oven and place the topping mixture into the cavity of each squash.
Return to oven, cooking for 30 additional minutes, or until the streudel topping is brown and the apple mixture is fork tender.
Serve hot as a Thanksgiving treat!
Method
Simmer until chicken reaches temperature of 165 degrees.
Remove chicken, debone, place the bones back in the stock pot. Simmer to add more flavor. Cook about an hour for full flavor
Chop 8 carrots, full head of celery, 4 onions and place in another stock pot.
Ladle some stock from the first pot and SWEAT vegetables, about 10 minutes
Add chicken stock (from pot with bones and scrap vegetables) by putting it through a strainer.
Add
No yolk noodles, about 2/3 bag
2 tsp Kosher salt,
3 bay leaves
1 tsp basil
2T parsley
½ tsp thyme
fresh ground pepper to taste
Instructions
Cook until noodles are tender.
Add the chicken you pulled off the bone back into the soup.
Simmer 15 minutes until the vegetables are al dente.
Correct the taste
Salt will add flavor…(if you get too much salt add a raw potato to extract the saltiness)
Helpful Tips
It is best to do step one a day in advance or preparing the soup.
Let your stock cool and the fat will come to the top. Then skim off the fat.
Your stock after cooling will gelatinize. That is a sign of the perfect stock.
If you have left over vegetables in your refrigerator, add them to the soup. Be creative !!! Remember cooks can add anything to create their personal taste. It is a creative art.
Ladle into bowls, sprinkle some fresh parsley on top and enjoy a chemical free, homemade, delicious soup.
Bon Appetite!!!
Let's Get Started
Cut up a whole chicken (3 pounds or more)
Place in cold water in stock pot (approximately 2 quarts cold water)
Turkey light and dark meat (or Roaster Chicken) about 3 lbs
3 ½ cups turkey stock (or chicken stock)
2 small onions
¼ t. pepper
Salt to taste
1 lb. fettuccini
½ cup butter
½ lb. mushrooms
1T. lemon juice
½ cup all purpose flour
¼ tsp. nutmeg
Paprika
½ cup dry sherry
One 3oz. jar of grated parmesan cheese
Let's Get Started
Cook fettuccini as instructions on per directions
Strain the fettuccini, spread out in a greased 13x9” baking dish
Method
Chop onions.
In 4 qt. saucepan over medium heat, in 2 Tbls hot butter, cook onion, mushrooms, and lemon juice for 5 minutes. Remove to medium bowl
In the same saucepan, melt remaining butter. When hot, stir the flour (making a roux)
Add 1 T salt, nutmeg, and ½ tsp. paprika until the mixture is smooth
Gradually stir in sherry and reserved 3 ½ cups of turkey stock. Stir the mixture until it thickened. Add half and half, mushroom mixture and over low heat, cook, stirring, just until the mixture is heated through.
Spoon turkey mixture over fettuccini in baking dish. Sprinkle with grated Parmesan cheese and add a little paprika.
Bake at 350 degrees in moderate oven until the turkey and fettuccini are thoroughly heated and the surface is golden and bubbly.
This is a wonderful dish when entertaining. It seems to multiply while you are serving, and it never seems to run out.
Simple to make and delicious!
Turkey Tetrazzini
Carol Ervasti's Christmas Ribbon Salad
I hope you enjoy this Christmas Dinner tradition at the Conrad House!
Two tangy fruit layers mellowed with a band of cream cheese. Serves 10-12.
Ingredients
3 oz. package of Strawberry jello
1 pound can (2 cups) whole cranberry sauce
3 oz. package of Lemon jello
8 oz. package cream cheese (softened)
9 oz. can (1+ cup) crushed pineapple with syrup
3 oz. package Lime jello
2 Tbsp. Sugar
1 pound can (2 cups) Grapefruit sections with syrup
1 cup ground pecans
Directions
Cranberry Layer:
Dissolve strawberry jello in 1-1/4 cups boiling water and cranberry sauce. Mix well.
Chill until partially set
Pour into 8-cup mold.
Chill until almost firm. Top with cheese layer.
Cheese Layer:
Dissolve lemon jello in 1-1/4 cups boiling water.
Add cream cheese
Beat smooth with electric mixer or rotary beater.
Add pineapple with syrup.
Chill until partially set.
Stir in pecans.
Pour cheese mixture over the cranberry layer in the mold.
Child until almost firm. Top with lime layer.
Lime Layer
Dissolve lime jello and sugar in 1 cup boiling water.
Add shortening. Use finger tips or pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal. Be sure to stir well.
The mixture is ready to use or store in a closed canister on your pantry shelf.
Method: Soften yeast in water. Bring milk to almost boiling. Cool. Add sugar and 1 cup mix.
Beat well. Add remaining mix. Beat thoroughly until smooth.
Cover and let rise in warm place for about an hour.
Stir batter down. Drop into greased muffin pans.
Let rise until double in bulk (about 30-40 minutes).
Bake at 375 degrees about 20 minutes.
Mushroom Soup
Serves 4.
Ingredients
1 pound sliced mushrooms
1/2 cup butter
1 tsp lemon juice
1 small onion - chopped
1/2 cup flour
4 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 cup heavy whipping cream
Method
Wash and slice mushrooms.
Saute mushrooms in butter.
Saute chopped onions. Cook until tender.
Stir in flour (a roux, thickener).
Gradually add stock, stirring constantly until thickened.
Heath rough until the soup thickens. Serve.
Crab Stuffed Mushrooms
Ingredients
1 cup crab meat
½ cup cream cheese
½ cup fresh parsley leaves, chopped
½ cup green onions, chopped
4 Tbl . Parmesan Cheese
Salt to taste
Pepper to taste
½ tsp garlic powder
15 mushroom caps
½ cup bread crumbs
Preparation:
Pre-heat the oven to 375 degrees
Method:
Combine the crabmeat, cream cheese, parsley, green onions, and Parmesan.
Season with the salt, pepper and garlic powder, to taste.
Roll the mushrooms in olive oil, stuff caps with the mixture and top with bread crumbs.
Drizzle olive oil to help brown them.
Bake for about 20 minutes until filling is hot and melted.
Pizza Dough
Ingredients:
2 pkg Yeast
2 cups warm water
1 tsp. sugar
2T oil (I like olive oil.)
Approx. 5 cups flour
Method:
In a large bowl combine yeast, water (no hotter than 110 degrees), and sugar.
Add oil. Mix until smooth.
Stir in enough remaining flour to make a soft dough.
Turn dough out on a “floured” counter. Add more flour if it is needed and knead about 5 minutes until smooth and elastic.
Let it sit and “relax “ a few minutes.
Place on your greased pan.
Add toppings.
Bake 400 degrees until browned.
Pastry Cream
Ingredients:
4 cups Half and Half
1/2 tsp Vanilla
1/2 cup Sugar
4 Tbl Corn Starch
8 Egg Yolks
2 tsp Sugar
Salt to Taste
Method:
Cook the first three ingredients in a double boiler until the mixture comes to a boil. NEVER USE AN ALUMINUM PAN!
Mix:
Combine the remaining ingredients (corn starch, egg yolks, sugar and salt).
Add the hot mixture very slowly to the egg mixture. (This is called tempering or a liason.)
After the egg and milk mixture is combined, return the mixture to the heat and let it come to a boil.
Remove from the heat and it's ready to use!
Choux Paste (Cream Puffs)
Yield: 1 pound of Paste
Ingredients:
1 cup Flour
1 cup Water
8 Tbl Unsalted Butter, cut into pieces
1 tsp Salt
4 Eggs
Method:
Put the water in a heavy saucepan over low heat.
Add the butter.
Sift flour and salt on parchment or wax paper.
When the butter has melted, bring water to a boil.
Remove from heat and add the flour and salt into the boiling water.
Stir mixture until all ingredients are combined and the mixture forms a solid mass that comes away from the pot cleanly.
Reduce the heat to low and stir constantly for three minutes to dry the dough slightly.
Remove the pan from the heat and cool the mixture for a few minutes.
Break one egg at a time into the contents of the pan. Beat with a wooden spoon to incorporate the egg thoroughly.
Repeat with the rest of the eggs.
Continue beating until the ingredients are smoothly blended.
To Make Cream Puffs:
Cover a buttered baking sheet with parchment paper.
Fill a pastry bag with chou paste and pipe mounds of it, about 1" in diameter, onto the paper, leaving space between the mounds of paste.
Bake in preheated oven (400-degrees) for 20 minutes or until the cream puffs have more than doubled in size and are slightly brown and firm to the touch.
Pierce each puff and return to the oven for a few minutes to dry out.
Mushroom Caps - Washed and Oiled (12 Large or 24 Regular)
2 oz Olive Oil
Parmesean Cheese
Salt & Pepper to Taste
Method:
Mix all ingredients (except mushrooms) together.
Place mixture in washed, and oiled mushroom caps.
Sprinkle Parmesean Cheese on Top
Bake at 350 degrees until tender.
Eat Hot!
Lemon Bars
Ingredients:
Crust:
3 cups Coconut
2 cups Flour
1/2 lb Butter
1/2 cup Sugar
Method:
Mix ingredients together.
Press mixture on a 1/2 sheet cookie pan
Filling
6 Eggs
2 Cups Sugar
2/3 Cup Lemon Juice
2 Tbl Lemon Zest (outside coating of lemon, grated)
2 Tbl Flour
Method:
Mix filling ingredients together and pour over crust mixture.
Bake at 350 degrees for approximately 30 minutes.
When cooled, put powdered sugar in a sifter and cover the bars lightly.
Cut and serve.
Corn Empanadas
Recipe from Teresita's Cooking School, Buenos Aires, Argentina
Ingredients for Filling:
3 Ears of Corn - Remove corn from the cobb and place in food processor,
pulse 2-3 times for a finer consistency.
2 Onions - chopped
1 Green Pepper - chopped
2 Tbl Butter
2 Tbl oil (Corn oil recommended)
1/2 cup Milk
2 tsp Crushed Red Pepper
1/2 tsp Cumin
2 tsp Sugar
1 tsp Pepper
1 Tbl Flour
Salt to taste
Method:
In a saucepan, melt the butter and add the oil. Cook the onions and green pepper until translucent and soft.
Add the spices, milk and corn. Cook for at least 10 minutes or until the corn is cooked.
Sprinkle the flour as as thickener and cook for an additional 5 minutes.
Let cool overnight, if possible.
Ingredients for Dough:
Ratio flour to lard is 10%
King Arthur all purpose/pastry flour: 1# (500 grams)
Lard: 2 oz. or ¼ cup (50 grams)
Saline water (Salmuera) ½ Tbl. salt to ¼ liter (1 cup) of hot water cooled so the sea salt will dissolve.
Method:
Mix all the ingredients making a well for the water adding it gradually until the flour is moist and the pastry comes together. Knead until smooth. Let the pastry rest for about ½ hour. (It may not take all the salt solution.)
Roll the dough in your hands to small balls . . . continue until you have made about 2 dozen balls. Flour the board lightly and with the rolling pin roll until thin and round TAPAS are rolled.
Line them up preparing them for the filling.
Preparation:
Fried: If you decide to fry them, add sunflower oil to a pot or saucepan. Cook two empanadas at at time so the temperature of the oil remains consistent. Remove, blot and sprinkle sugar on the top.
Oven Baked: Set the oven to 475 degrees. Place empanadas on a lightly greased cookie sheet. Brush with egg mixture, sprinkle with a little salt. Bake for 15 minutes until golden brown.
Suggested Wine to accompany the empanadas: Torrontes or Malbec, wines of Argentina, Brand Trapiche.
Pam & Daljit Hundal's Avocado Corn Salsa
When I visited David's niece, Pam, and her husband, Daljit Hundal (who is from India) in Livermore, California recently, they shared this wonderful recipe with me.
Ingredients:
1 large Avocado - diced
1 cup Canned Corn (Pam uses Green Giant Vacuum Packed)
1/2 Red Onion - diced
1/4 Red Bell Pepper - diced
1 Jalapeno Chili Pepper - diced finely
1/4 cup cooked Black Beans (Pam uses 1 can, drained and rinsed)
Method:
Mix in Blender:
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 Tbl sugar
1/2 tsp each: Salt, Pepper, Cumin, Cayenne Pepper
Minced Garlic and Cilantro to taste
In a Medium Bowl:
Add all of the ingredients except avocado.
Pour olive oil mixture over vegetables and beans. Toss lightly.
Right before serving, gently add the avocado, and toss again.
Serve with chips or on crab cakes.
Pam & Ellen making Avocado Corn Salsa.
Beef Empanadas
Ingredients for Filling:
1 pound Ground Round Grinded (Beef Stew)
1 pound Onion - Chopped (equal amounts of beef and onion is essential)
2 Tbl Butter
2 Tbl Corn Oil
2 Hard Boiled Eggs (Chopped)
1/2 Cup Pitted Green Olives
4 Chopped Scallions (Greens Only)
Spices:
2 tsp Sweet Paprika
3/4 tsp Hot Paprika
1/2 tsp Cumin
1 tsp Red Pepper
Handful of Raisins
Method:
In a saucepan, melt the butter and add the oil. Cook the onions until translucent and soft.
Add the ground beef, separate the beef while sauteing.
Add raisins, spices and salt to taste.
Add in a little hot water (you need to see the mixture is wet by pressing a spoon into the mixture and observing wetness.)
Let the beef mixture boil for a few minutes.
Refrigerate overnight (or place in the freezer to cool down).
When the mixture is cool, add the chopped eggs, scallions, and green olives.
Ingredients for Dough:
Ratio flour to lard is 10%
King Arthur all purpose/pastry flour: 1# (500 grams)
Lard: 2 oz. or ¼ cup (50 grams)
Saline water (Salmuera) ½ Tbl. salt to ¼ liter (1 cup) of hot water cooled so the sea salt will dissolve.
Method:
Mix all the ingredients making a well for the water adding it gradually until the flour is moist and the pastry comes together. Knead until smooth. Let the pastry rest for about ½ hour. (It may not take all the salt solution.)
Roll the dough in your hands to small balls . . . continue until you have made about 2 dozen balls. Flour the board lightly and with the rolling pin roll until thin and round TAPAS are rolled.
Line them up preparing them for the filling.
Preparation:
Fill the empanadas generously and shut them doing the Repulgue (twist) to close. You may also close them using a fork. Press down to close them securely.
Fried: If you decide to fry them, add sunflower oil to a pot or saucepan. Cook two empanadas at at time so the temperature of the oil remains consistent. Remove, blot.
Oven Baked: Set the oven to 475 degrees. Place empanadas on a lightly greased cookie sheet. Brush with water or egg wash. Bake for 15 minutes until golden brown.
Suggested Wine to accompany the empanadas: Torrontes or Malbec, wines of Argentina, Brand Trapiche.
Cream of Pumpkin Soup with Cinnamon Croutons
Yield: 8 servings
Soup Ingredients:
2 Tbl Butter
1 large Onion Chopped (1 Cup)
3-1/2 cups Chicken Stock
1 Pound Solid Packed Pumpkin
1 tsp Salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Pepper
2 cups Milk
1 cup Heavy Cream
Crouton Ingredients:
4 slices Whole Grain Bread
3 Tbl Softened Butter
1 Tbl Brown Sugar
1/4 tsp Ground Cinnamon
Soup Preparation:
Heat butter in large saucepan; add onion, saute until onion is tender but not brown -- about 10 minutes.
Add 1 can chicken broth (13-3/4 ounces); bring to boiling; cover, lower heat and simmer 15 minutes.
Ladle liquid and onion into container of electric blender; cover. Blend until mixutre is smooth. About 1 minute. Return to saucepan.
Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger, and pepper. Stir until smooth.
Stir in milk and cream. Heat (almost) to boiling, but do not boil. Taste for seasonings; add more if you wish.
Serve and garnish with cinnamon croutons (recipe below).
Crouton Preparation:
Preheat oven to 400 degrees.
Blend 3 Tbl of softened butter with 1Tbl of brown sugar and 1/4 tsp ground cinnamon in a small bowl.
Spread mixture on 4 slices of whole grain bread.
Place in a single layer on a cookie sheet.
Bake for 8-10 minutes or until toast is crips and the topping is bubbly.
Cut into small squares.
Red Apple Cole Slaw
Ingredients:
3 cups of shredded red cabbage
2 cups of unpeeled red apples
½ cup golden raisins
½ cup mayonnaise
½ cup sour cream
Preparation:
Combine cabbage, apples and raisins.
Combine mayonnaise or salad dressing to hold the ingredients together.
Serve on a bed of lettuce.
Creamy Chicken and Apples Extraordinaire
Ingredients:
4-6 boneless, skinless chicken breasts
6 Tablespoons flour divided
1 ½ tsp. garlic salt
½ tsp. pepper
1 Tbl. olive oil
½ cup chopped onions
1 cup chicken broth
½ cup apple cider
3 McIntosh apples cored and chopped
½ tsp. rosemary
½ tsp. dried thyme
½ cup sour cream
Method:
In a medium bowl, combine garlic salt, black pepper and 4 Tbl. flour.
Dredge chicken breasts on both sides.
Heat the olive oil in an oven-proof skillet, casserole or Dutch oven.
Brown dredged chicken on both sides. Remove from pan.
Add chopped onion and sauté to soften.
Add ½ cup broth and the cider, stirring to loosen any brown bits.
Add the rosemary, thyme, and apples.
Return the browned chicken to the pan. Cover and place in a pre-heated oven at 375 degrees for 30 minutes or until chicken is thoroughly cooked (165 internal degrees).
Whisk the remaining 2 Tbl. of flour into the remaining ½ cup of chicken broth.
Remove the dish from the oven and place on the stovetop.
Remove the chicken breasts to the platter and cover to keep warm.
Bring the cooking liquids to a brisk boil and whisk in flour/broth mixture.
Boil 3 minutes, stirring constantly. Remove from heat and whisk in the sour cream.
Spoon the sauce over the chicken and serve.
Apple Delight Cake with Carmel Glaze
Cake Ingredients:
2 cups sugar
1 cup vegetable oil
3 eggs
3 cups sifted flour
1 tsp. baking soda
1tsp. salt
1tsp. cinnamon
2 tsp. vanilla
3 cups peeled and chopped apples
2 cups coconut
1 cup chopped dates
1 cup chopped pecans
Method:
Preheat oven to 325 degrees.
Grease and flour a 10” bundt or tube pan.
Beat together sugar and oil. Add eggs and vanilla, beating well.
Sift flour, salt, soda, and cinnamon together. Add gradually to egg mixture. Blend well.
Stir in apples, coconut, dates and pecans.
Pour into prepared pan. Bake 60-70 minutes or until the toothpick comes out clean.
Let it cool completely. Remove from pan.
Pour caramel glaze or the top and sides if desired.
Carmel Glaze:
1 cup packed brown sugar
½ cup butter
½ cup milk
Combine the ingredients in saucepan. Boil 20 minutes stirring constantly.
Pour over cooled cake
Ellen's Famous Pumpkin Pie
Yield: 1 9" Pie
Ingredients:
1 - 9" unbaked deep pie shell
2 eggs
1 pound can of pumpkin or 1 pound fresh pumpkin
¾ cup of brown sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
1/4tsp. cloves
1 can (12 oz.) evaporated milk
Method:
Prepare pie shell
Preheat oven to 425 degrees
Beat eggs lightly in a large bowl. Stir in remaining ingredients in order given. Pour into pie shell
Bake 15 minutes at 425 degrees.
Reduce temperature to 350 degrees. Bake for 40-50 minutes or until a knife inserted near the center comes out clean.
Pumpkin Roll
Makes 10 servings
Ingredients:
¾ c. flour
½ t. baking powder
½ t baking soda
½ t. ground cinnamon
½ t. ground cloves
¼ t. salt
3 large eggs
1 c granulated sugar
2/3 c. Libby’s pumpkin
1 c. chopped walnuts
Cream Cheese Filling:
1 - 8 oz. pkg cream cheese, softened
1 cup sifted powdered sugar
4 T. butter, softened
½ t. vanilla extract
Powdered sugar
Method:
Preheat oven to 375.
Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper.
Sprinkle clean kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched.
Remove from oven and immediately loosen and turn cake onto prepared towel.
Carefully peel off wax paper.
Roll up cake and towel together, starting with narrow end.
Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Reroll cake.
Wrap in plastic wrap and refrigerate at lease one hour.
Sprinkle with powdered sugar before serving, if desired.
Wassail Bowl
Recipe from Priscilla Frisbee of Stuyvesant Falls, New York
Priscilla shared this recipe with me in 1977 and it has been an annual holiday tradition at my home ever since.
Ingredients:
Squeeze 2 large lemons
Squeeze 2 large oranges
Reserve the juices and add skins to 1 ½ qts. of water
Season water with 2 sticks of cinnamon
2 Tbl. whole cloves
1 cup sugar
1 gallon Apple Cider
Method:
Simmer all ingredients (except for lemon & orange juice and apple cider) in covered pan for 1 hour.
Strain and add to reserved juice and apple cider.
Reheat but DO NOT BOIL
Yield: 1 ½ gallon
This wonderful beverage will fill your home with the fragrance of the holidays and is a delightful tradition to share with guests !
Stuffed Tomato Appetizers [Vintage]
The following recipes were published in The Service Cook Book by Mrs. Ida Bailey Allen in 1935.
Ingredients:
4 small Tomatoes
1 cup shredded Crabmeat
3 tablespoons Russian Dressing (Recipe below)
Watercress
1/4 cup French Dressing (Recipe below)
Method:
Scald the tomatoes with boiling water; plunge at once into cold water; and remove the skins.
With a teaspoon, hollow out the tomatoes to form cups.
Dust with salt and pepper; and fill with a mixture made of the crabmeat blended with Russian dressing.
Chill.
For serving, turn upside down on small plates; surround with the watercress; and pour over the French dressing
Russian Dressing
3/4 cup Mayonnaise
3 tablesppons Chili Sauce
1 teaspoon minced Chives
1 tablespoon Capers
1 tablespoon minced Stuffed Olives (optional)
Combine the ingredients in the order given.
French Dressing
3 tablespoons Salad Oil
1 tablespoon Cider or Italian Wine Vinegar
1/3 teaspoon Salt
Few grains Paprika
Few grains Pepper
Beat thoroughly until emulsified
Easter Egg Braid - Sweet Bread
Yield: Two, 1-1/2 pound round braids
Ingredients:
1 ¾ cups of warm milk (put 1 ¾ cups of warm water (about 105 degrees in liquid measuring cup) add 2/3 cups powdered milk). Milk temperature should be at least 100 degrees.
½ stick of butter
2/3 cups of sugar
2 Tablespoons (or 2 packages) of dry yeast
1 ½ teaspoon salt
2 eggs
1 ¾ teaspoons of lemon peel
Approximately 7-8 cups of flour
3-4 colored raw eggs for each loaf
Method:
Warm dry milk, add sugar, yeast and butter.
Begin to add the flour gradually. Add salt. Continue to add the flour until it begins to pull away from the sides of the bowl.
Sprinkle flour on the table, scrap the dough out of the bowl onto the table. Continue to knead the dough until it is smooth. Butter a large bowl, place the dough in the bowl, making sure that the butter is on all sides of the dough.
Cover tightly and place the bowl in a draft free place. Let the dough “proof” until double in size.
When the dough is double in size, punch it down.
Weigh the dough into 1 ½ # rounds.
Divide each half of the dough into 3 equal pieces. Roll out the 3 pieces (like a rope). Braid the pieces.
Add the colored eggs (raw eggs) in a loop of the braid. 3-4 eggs per round loaf.
Egg wash the bread before baking to give the bread a glossy shine.
Bake at 350 degrees for 30-35 minutes.
When the bread sounds hollow when tapped, the bread is baked throughout.
Asparagus Parmesan
Quick and easy asparagus dish that is sauteed and topped with Parmesan Cheese.
Ingredients:
1 Tbl Butter
1/4 cup Olive Oil
1 pound fresh Asparagus Spears, trimmed
3/4 cup grated Parmesan Cheese
Salt & Pepper to taste
Method:
Melt the butter and olive oil in a large skillet over medium heat.
Add asparagus spears and cook, stirring occasionally, for about 10 minutes or until desired firmness.
Drain off excess oil.
Sprinkle with Paremsan Cheese, Salt & Pepper.
Barbecue Brisket Sandwiches
Yield: 8 Sandwiches
Ingredients:
1 cup Sliced Onions, separated into rings
¾ bottled Chili Sauce
½ cup Beer
1 Tbl. Worcestershire Aauce
1 (2 ½ #) Beef Brisket
1 tsp. black Pepper
4 cloves Garlic, minced
¼ cup packed Brown Sugar
8 - 2 ½ oz.Submarine Rolls
Method:
Combine first 4 ingredients in a 6 quart pressure cooker.
Bring to boil; reduce heat, and simmer 5 minutes.
Remove ½ cup chili sauce mixture from pressure cooker.
Trim the brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic.
Place in pressure cooker. Spoon ½ cup of chili sauce mixture over brisket.
Cole the lid securely; bring to high pressure over high heat (about 5 minutes).
Adjust the heat to medium or level needed to maintain high pressure; Cook 1 hour.
Remove from heat; place pressure cooker under cold water. Remove lid.
Remove brisket from the pressure cooker, and set aside.
Add the brown sugar to chili sauce mixture in pressure-cooker; bring to a boil.
Reduce heat, and simmer, uncovered for 5 minutes, stirring frequently.
Shred the brisket using 2 forks.
Return meat to sauce in the pressure cooker; cook until thoroughly heated.
Spoon 1 cup of meat with sauce onto rolls. Serve!!
Chicken Salad aux Vert
Ingredients:
4 cups of diced chicken
Dressing:
2T Olive Oil
2Tbl. Fresh Dill (2tsp. if dry dill)
2Tbl. Parsley
1Tbl. Fresh Mint (1 tsp. if dry mint)
1 crushed clove of Garlic
3Tbl. Raspberry Vinegar
4 scallions chopped
1 pound container of Vanilla Yogurt
Add as many Green Grapes as you’d like.
Stir together and let it sit for a few hours to allow the ingredients marinate.
Method:
Serve on a platter elevating a melon swan in the center, filling the swan with the chicken salad. Have the grapes cascade over the side of the swan onto the platter with additional mounds of chicken salad. Add cantaloupe wedges in a spiral motion around the chicken salad and grape bunches. Delicious and beautiful!!
