Serves eight
This recipe makes one large pudding in a two pint basin; or 2 1-pint puddings, but they must be steamed for the same length of time.
It is nice served with rum sauce.
4 ounces of shredded suet
2 ounces of sifted self raising flour
1 level teaspoon of ground mixed spice
4 ounces of white bread crumbs
1/4 teaspoon of freshly grated nutmeg
A good pinch of ground cinnamon
8 ounces of soft dark brown sugar
4 ounces of sultanas
4 ounces of raisins
10 ounces of currents
1 ounce of mixed candy, peeled and finely chopped. [Buy whole candy peel and chop it yourself].
1 small cooking apple, peeled, cord and finely chopped
The grated zest of half a large orange
The grated zest of half a large lemon
2 eggs
2-1/2 ounces of barley wine
2-1/2 ounces of stout
2 tablespoons of rum
You will need a two pint pudding basin, lightly greased.
Beginning the day before you want to steam the pudding. Take your largest mixing bowl and start by putting in the suet, sift the flower and bread crumbs, spices, sugar. Mixed these ingredients very thoroughly, and gradually mix in all the dried fruit, candied peel, and the grated orange and lemon.
Tic everything off a list in order not to leave anything out.
In a smaller basin measure out the, barley wine, stout and rum. Add the eggs and beat.
Pour this over the other ingredients and mix very thoroughly.
The mixture should have a fairly sloppy consistency, that is, it should fall from the spoon when the spoon is tapped on the side of the bowl. If you think it needs a bit more liquid, and more stout.
Cover the bowl and leave overnight.
The next day, put the mixture into lightly greased basin and cover with a double sheet of grease proof paper, and a sheet of foil, and tie it securely with string. Also tie a piece of string across the top to make a handle.
Place the pudding in a steamer set over a pan of simmering water, and steam the pudding for eight hours. Make certain you keep a watch on the water so that it does not boiled dry, adding boiling water as needed.
When the pudding is completely steamed and not quite cool remove the papers and replace them with fresh papers, again making a string handle.
Store the pudding in a cool place until it is needed Christmas day.
Steaming the Christmas pudding.
Christmas day, 12:00 noon, fill a pan with boiling water, put it on the heat, and when it is back to boiling place the steamer upon top of the pan, turn the heat down to simmer, put the Christmas pudding in the steamer and let it steamed until 2:15.
You will need to check to water from time to time and top it up with boiling water.
Sunday, February 25, 2018
Recipe #124: Stewed Rhubarb
Rhubarb stalks
1/4 cup water
1 cup of white sugar
Grated ginger root, a cinnamon stick or strip of lemon rind.
Remove leaves from rhubarb, wash the stalks and cut into 1" lengths.
Place in pan with sugar and your choice of flavouring.
Bring to the boil and let simmer until tender. Stir everything into a sauce consistency.
Serve warm or cold.
1/4 cup water
1 cup of white sugar
Grated ginger root, a cinnamon stick or strip of lemon rind.
Remove leaves from rhubarb, wash the stalks and cut into 1" lengths.
Place in pan with sugar and your choice of flavouring.
Bring to the boil and let simmer until tender. Stir everything into a sauce consistency.
Serve warm or cold.
Recipe #123: Spaghetti Squash
Oven Baking:
Cut the squash in half lengthwise and remove seeds and pulp.
Place in a pan cut edge down with about 1" of water and bake for about 45 minutes at 300 degrees.
When tender, remove, turn over and add butter and brown sugar to taste.
Return to oven with the cut edge up for about ten minutes.
Remove and let cool a bit.
Add salt and/or pepper to taste.
Eat squash directly out of its shell.
*
Microwave:
Cut and clean out as above.
Place in about 1/2" of water and microwave on high for about ten minutes.
Add butter, sugar, salt and/or pepper to taste.
Addendum: I loosen the stringy inside from the shell all around the cut edge with my fork then eat to my heart’s content.
Cut the squash in half lengthwise and remove seeds and pulp.
Place in a pan cut edge down with about 1" of water and bake for about 45 minutes at 300 degrees.
When tender, remove, turn over and add butter and brown sugar to taste.
Return to oven with the cut edge up for about ten minutes.
Remove and let cool a bit.
Add salt and/or pepper to taste.
Eat squash directly out of its shell.
*
Microwave:
Cut and clean out as above.
Place in about 1/2" of water and microwave on high for about ten minutes.
Add butter, sugar, salt and/or pepper to taste.
Addendum: I loosen the stringy inside from the shell all around the cut edge with my fork then eat to my heart’s content.
Recipe #122: Super Butter
2 pounds of butter
1 cup flax seed oil
½ cup extra virgin olive oil
With butter at room temperature, place all ingredients in food processor and process to a very smooth constituency.
Fill small plastic tubs, refrigerating one and freezing the rest.
1 cup flax seed oil
½ cup extra virgin olive oil
With butter at room temperature, place all ingredients in food processor and process to a very smooth constituency.
Fill small plastic tubs, refrigerating one and freezing the rest.
Recipe #121: Cumberland Rum Butter
Serves eight: for use with mince pies, Christmas pudding, crackers, or an apple, mincemeat
and nut strudel.
6 ounces of unsalted butter at room temperature
6 ounces of dark brown sugar
6 tablespoons of rum
Cream together the butter and sugar until smooth, then slowly add the rum, continuing to blend together.
Place the butter in a container or two and chill thoroughly before serving.
and nut strudel.
6 ounces of unsalted butter at room temperature
6 ounces of dark brown sugar
6 tablespoons of rum
Cream together the butter and sugar until smooth, then slowly add the rum, continuing to blend together.
Place the butter in a container or two and chill thoroughly before serving.
Recipe #120: Shrimp Risotto with Red Peppers and Artichokes
3 tbsp butler
3 tbsp evo oil
1 large onion, chopped
8 medium mushrooms, thinly sliced
1 small sweet red pepper, seeded and finely chopped
2 garlic cloves, minced
2 cups Arborio rice
4 cups chicken stock
1 lb medium shrimp, peeled deveined
1 cup sliced, canned artichoke hearts or green peas
1 to 2 tsp salt
Pepper
1/2 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese
Heat butter and oil in a 13 x 9 inch dish at High for 3 minutes. Add onion, mushrooms, red pepper, garlic and rice. Stir to coat, then cook at High for 4 minutes.
Stir in stock and cook, uncovered, at High for 20 minutes until rice is almost tender. Stir in shrimp and artichokes or peas. Stir well and cook at High 2 to 3 minutes. Remove from oven. Stir in salt, pepper and parsley.
Cover loosely with paper towel and let stand 8 to 10 minutes. Uncover and sprinkle with cheese.
Makes 6 main course servings.
3 tbsp evo oil
1 large onion, chopped
8 medium mushrooms, thinly sliced
1 small sweet red pepper, seeded and finely chopped
2 garlic cloves, minced
2 cups Arborio rice
4 cups chicken stock
1 lb medium shrimp, peeled deveined
1 cup sliced, canned artichoke hearts or green peas
1 to 2 tsp salt
Pepper
1/2 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese
Heat butter and oil in a 13 x 9 inch dish at High for 3 minutes. Add onion, mushrooms, red pepper, garlic and rice. Stir to coat, then cook at High for 4 minutes.
Stir in stock and cook, uncovered, at High for 20 minutes until rice is almost tender. Stir in shrimp and artichokes or peas. Stir well and cook at High 2 to 3 minutes. Remove from oven. Stir in salt, pepper and parsley.
Cover loosely with paper towel and let stand 8 to 10 minutes. Uncover and sprinkle with cheese.
Makes 6 main course servings.
Recipe #119: Pavlova
4 egg whites
1 cup white sugar
½ teaspoon vanilla
1 teaspoon vinegar
2 cups whipping cream
½ cup toasted slivered almonds
fresh fruit
Beat the egg whites until they form peaks.
Continue beating while gradually adding the sugar, vanilla and vinegar.
Beat until the mixture is very stiff.
Spread out in a circle on waxed or greaseproof paper on a cookie sheet.
Bake for one hour at 275 degrees F. Then turn off the oven and leave in the oven for several hours.
Cut an indentation in the centre—like a volcano—which is filled with whipped cream, fresh fruit (such as kiwi fruit and strawberries), and toasted almonds.
1 cup white sugar
½ teaspoon vanilla
1 teaspoon vinegar
2 cups whipping cream
½ cup toasted slivered almonds
fresh fruit
Beat the egg whites until they form peaks.
Continue beating while gradually adding the sugar, vanilla and vinegar.
Beat until the mixture is very stiff.
Spread out in a circle on waxed or greaseproof paper on a cookie sheet.
Bake for one hour at 275 degrees F. Then turn off the oven and leave in the oven for several hours.
Cut an indentation in the centre—like a volcano—which is filled with whipped cream, fresh fruit (such as kiwi fruit and strawberries), and toasted almonds.
Recipe #118: Custard Sauce
2 cups of milk
4 tbsp sugar
3 tsp corn starch
2 egg yolks
1/4 tsp vanilla
Heat 1 ½ cups milk in double boiler.
Mix sugar and starch in ½ cup cold milk.
Add to hot milk.
Mix in eggs and vanilla.
Stir until right thickness.
4 tbsp sugar
3 tsp corn starch
2 egg yolks
1/4 tsp vanilla
Heat 1 ½ cups milk in double boiler.
Mix sugar and starch in ½ cup cold milk.
Add to hot milk.
Mix in eggs and vanilla.
Stir until right thickness.
Recipe #117: Christmas Pudding Sauce
2 cups of whole milk
4 tablespoons of brown sugar
3 teaspoons of corn starch
2 egg yolks
1/4 teaspoon vanilla
Using a double boiler heat 1-1/2 cups of milk.
Mix the sugar and cornstarch with the remaining 1/2 cup of cold milk in a bowl.
Add to milk in double boiler, adding also the egg yolks and vanilla.
Simmer until it gets to the right thickness.
4 tablespoons of brown sugar
3 teaspoons of corn starch
2 egg yolks
1/4 teaspoon vanilla
Using a double boiler heat 1-1/2 cups of milk.
Mix the sugar and cornstarch with the remaining 1/2 cup of cold milk in a bowl.
Add to milk in double boiler, adding also the egg yolks and vanilla.
Simmer until it gets to the right thickness.
Recipe #116: Chili Sauce
4 qts tomatoes, cut up
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped celery
1 cup chopped onion
Strain off 3 cups of tomato juice. Add to the pulp the following
1-1/2 cup brown sugar
1 cup vinegar
2 tbsp. salt
1/4 tsp. ginger
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon1/2 tsp. ground cloves
Boil until thick. Fill sterilized jars and seal tightly.
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped celery
1 cup chopped onion
Strain off 3 cups of tomato juice. Add to the pulp the following
1-1/2 cup brown sugar
1 cup vinegar
2 tbsp. salt
1/4 tsp. ginger
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon1/2 tsp. ground cloves
Boil until thick. Fill sterilized jars and seal tightly.
Recipe #115: Brown Sugar Sauce
Not sure who the McReids are, but they seem to be the source of this sauce -- to top ice cream? Surely not on its own...
*
Make a Double batch... trust us!
1 cup brown sugar
2 tbsp. Butter
Heat slowly and let bubble to rich brown. Be careful not to scorch.
Add 2-3 cups of milk and continue to heat until nearly to a boil.
Thicken with a mixture of 3 tbsp cornstarch and ½ cup milk. Let come to a boil.
Add 1 tsp vanilla. This sauce can be made a day ahead and warmed up again.
Add rum or brandy to taste if desired.
Enjoy!
(The McReid house believes it is perfectly acceptable to lick out your bowl!)
*
Make a Double batch... trust us!
1 cup brown sugar
2 tbsp. Butter
Heat slowly and let bubble to rich brown. Be careful not to scorch.
Add 2-3 cups of milk and continue to heat until nearly to a boil.
Thicken with a mixture of 3 tbsp cornstarch and ½ cup milk. Let come to a boil.
Add 1 tsp vanilla. This sauce can be made a day ahead and warmed up again.
Add rum or brandy to taste if desired.
Enjoy!
(The McReid house believes it is perfectly acceptable to lick out your bowl!)
Monday, February 19, 2018
Recipe #114: Jane's Trifle
Sponge Jelly roll or a packet of miniature rolls
Packet of sliced frozen strawberries
Bird's custard powder
Rum extract
3 cups Milk
Whipping cream
Break up the jelly roll(s) and place in the bottom of your container.
Add 1 tsp of rum extract or some sherry (optional).
After defrosting the strawberries pour them plus the juice over the cake mixture.
Make the custard.
Mix 3 Tablespoons of custard powder with a little milk into a paste.
Then add 3 cups of warm milk.
Heat stirring continually on the stove.
When it is thick pour it over the cake.
Whip cream until standing in peaks and put on top when the custard is cool.
Packet of sliced frozen strawberries
Bird's custard powder
Rum extract
3 cups Milk
Whipping cream
Break up the jelly roll(s) and place in the bottom of your container.
Add 1 tsp of rum extract or some sherry (optional).
After defrosting the strawberries pour them plus the juice over the cake mixture.
Make the custard.
Mix 3 Tablespoons of custard powder with a little milk into a paste.
Then add 3 cups of warm milk.
Heat stirring continually on the stove.
When it is thick pour it over the cake.
Whip cream until standing in peaks and put on top when the custard is cool.
Recipe #113: Pat’s Graham Crumb/Lemon Desert
Makes 12 servings
Crust:
2 ½ cups Graham cracker crumbs
½ cup very soft butter
Filling:
1 large can chilled Carnation Milk
1 package lemon jelly powder
3/4 cup hot water
1 cup white sugar
The juice of ½ of lemon
Combine crumbs and butter. Press into bottom of 9" x 12" pan and chill.
Pour milk into large bowl and beat until thick. Add sugar, lemon juice and jelly powder. Beat until thoroughly mixed.
Pour mixture over crust and sprinkle more crumbs on top.
Keep refrigerated until about to serve.
Crust:
2 ½ cups Graham cracker crumbs
½ cup very soft butter
Filling:
1 large can chilled Carnation Milk
1 package lemon jelly powder
3/4 cup hot water
1 cup white sugar
The juice of ½ of lemon
Combine crumbs and butter. Press into bottom of 9" x 12" pan and chill.
Pour milk into large bowl and beat until thick. Add sugar, lemon juice and jelly powder. Beat until thoroughly mixed.
Pour mixture over crust and sprinkle more crumbs on top.
Keep refrigerated until about to serve.
Recipe #112: Salmon & Dressing
No directions for the salmon. Good luck with that.
*
Dressing for two pieces of salmon
1 1/2 tablespoons olive oil
2 tablespoons fresh chopped coriander
1/2 teaspoon salt
2 teaspoons chilli powder
Poach salmon in oven or microwave, skin side down.
Serve with steamed fresh vegetables.
Pour dressing over salmon.
*
Dressing for two pieces of salmon
1 1/2 tablespoons olive oil
2 tablespoons fresh chopped coriander
1/2 teaspoon salt
2 teaspoons chilli powder
Poach salmon in oven or microwave, skin side down.
Serve with steamed fresh vegetables.
Pour dressing over salmon.
Recipe #111: Tagliatelle with Garlic Olive Oil
Serves 4
8 oz. fresh tagliatelle
10 garlic cloves, sliced
6 tbsp olive oil
5 tbsp toasted pine nuts
1 cup fresh basil
Parmesan cheese, shaved
Cook the pasta, drain and return to the pot.
Press the garlic with a spoon or the back of a knife. Heat the oil and garlic in a pan on low for 5 minutes. Be careful not to burn the oil or garlic. Remove the garlic and discard.
Pour the oil over the pasta, stir in the pine nuts and serve scattered with torn basil and shaved Parmesan.
8 oz. fresh tagliatelle
10 garlic cloves, sliced
6 tbsp olive oil
5 tbsp toasted pine nuts
1 cup fresh basil
Parmesan cheese, shaved
Cook the pasta, drain and return to the pot.
Press the garlic with a spoon or the back of a knife. Heat the oil and garlic in a pan on low for 5 minutes. Be careful not to burn the oil or garlic. Remove the garlic and discard.
Pour the oil over the pasta, stir in the pine nuts and serve scattered with torn basil and shaved Parmesan.
Recipe #110: Spicy Yellow Pepper-Tomato Soup
Serves 4
1 tablespoon extra virgin olive oil
1 cup red onions
2 yellow peppers
6 cups chicken broth
4 plum tomatoes
6 cloves of garlic
1 ½ teaspoon cumin
1 ½ teaspoon coriander
½ teaspoon cinnamon
pinch of cayenne pepper
½ cup couscous
salt
Chop onion and peppers and sauté in olive oil for five minutes.
Add broth, chopped tomatoes and spices. Bring to the boil and simmer for 20 minutes.
Add couscous and simmer for a further five minutes.
Salt to taste.
1 tablespoon extra virgin olive oil
1 cup red onions
2 yellow peppers
6 cups chicken broth
4 plum tomatoes
6 cloves of garlic
1 ½ teaspoon cumin
1 ½ teaspoon coriander
½ teaspoon cinnamon
pinch of cayenne pepper
½ cup couscous
salt
Chop onion and peppers and sauté in olive oil for five minutes.
Add broth, chopped tomatoes and spices. Bring to the boil and simmer for 20 minutes.
Add couscous and simmer for a further five minutes.
Salt to taste.
Recipe #109: Mediterranean Salad
3 cups Catelli Bistro Fusilli
1 yellow and 1 green pepper, chopped
1/3 cup sliced red onions
6 tbsp chopped parsley
6 – 10 olives
1 1/2 cups cubed feta cheese
8 – 10 cherry tomatoes, cut in half
3/4 cup bottled Italian or favourite dressing
1 yellow and 1 green pepper, chopped
1/3 cup sliced red onions
6 tbsp chopped parsley
6 – 10 olives
1 1/2 cups cubed feta cheese
8 – 10 cherry tomatoes, cut in half
3/4 cup bottled Italian or favourite dressing
Recipe #108: Bill Driedger's Dressing
I have at last found a salad dressing that is tasty, virtually fat free and
the ingredients don't separate. Reuben asked for it. It's just as easy to
spread it around. - Bill Driedger
*
Mix 1 Tablespoon each of oil & flour to make a roux & put aside.
In a small saucepan mix the following and heat until it steams.
1/2 cup lemon juice
1 Tbspn dried parsley
1 tspn each, oregano & salt
1/8 tspn or less cayenne pepper
1/4 tspn garlic powder
1 Tbspn honey
1 Tbspn Dijon mustard
(The original recipe also had 1/4 tspn fennel, not to my taste).
When hot stir in the roux (oil & flour). Stir until creamy.
Refrigerate (it won't thicken) and enjoy.
*
Mix 1 Tablespoon each of oil & flour to make a roux & put aside.
In a small saucepan mix the following and heat until it steams.
1/2 cup lemon juice
1 Tbspn dried parsley
1 tspn each, oregano & salt
1/8 tspn or less cayenne pepper
1/4 tspn garlic powder
1 Tbspn honey
1 Tbspn Dijon mustard
(The original recipe also had 1/4 tspn fennel, not to my taste).
When hot stir in the roux (oil & flour). Stir until creamy.
Refrigerate (it won't thicken) and enjoy.
Sunday, February 18, 2018
Recipe #107: Bill's Favourite Salad Dressing
1 can sweetened condensed milk
1/2 cup lemon juice or vinegar
1/2 cup extra virgin olive oil
1 egg
1 tsp dry mustard
1 tsp salt
the mere hint of cayenne pepper
Place everything in a suitable bowl and beat like mad until everything is blended in and the mixture thickens - about two minutes.
Pour into a glass jar (or two) and refrigerate.
1/2 cup lemon juice or vinegar
1/2 cup extra virgin olive oil
1 egg
1 tsp dry mustard
1 tsp salt
the mere hint of cayenne pepper
Place everything in a suitable bowl and beat like mad until everything is blended in and the mixture thickens - about two minutes.
Pour into a glass jar (or two) and refrigerate.
Recipe #106: Carrot Salad
2 pounds of carrots
1/2 green pepper
1/2 onion
1 tin of tomato soup, undiluted
1 cup white sugar
2/3 cup of extra virgin olive oil
1/2 cup of vinegar
1 teaspoon dry mustard
salt and pepper to taste
Peel and slice the carrots, place into boiling water, bring them back to the boil for about four minutes - or until just starting to become tender.
Drain and cover with cold water twice to prevent further cooking. When cool, drain off water and add finely chopped pepper and onion.
Combine the dressing ingredients.
Beat with an egg beater and pour half of the dressing over cooled carrot mixture.
Mix thoroughly. Bottle the other half as a general salad dressing.
1/2 green pepper
1/2 onion
1 tin of tomato soup, undiluted
1 cup white sugar
2/3 cup of extra virgin olive oil
1/2 cup of vinegar
1 teaspoon dry mustard
salt and pepper to taste
Peel and slice the carrots, place into boiling water, bring them back to the boil for about four minutes - or until just starting to become tender.
Drain and cover with cold water twice to prevent further cooking. When cool, drain off water and add finely chopped pepper and onion.
Combine the dressing ingredients.
Beat with an egg beater and pour half of the dressing over cooled carrot mixture.
Mix thoroughly. Bottle the other half as a general salad dressing.
Recipe #105: Mary L's Broccoli Salad
by Mary (Tapscott) Lacey
1 bunch of broccoli flowerettes cut into small pieces
1/2 cup diced red onion
1/2 cup rasins pre-soaked in hot water
1/2 cup whole cashews
3/4 cup bacon bits - 7 rashers fried crisp and crumbles
Dressing
1/4 cup salad dressing or mayonnaise
1/4 cup plain yogurt
1 Tbsp apple cider of red wine vinegar
2 Tbsp white sugar
1 bunch of broccoli flowerettes cut into small pieces
1/2 cup diced red onion
1/2 cup rasins pre-soaked in hot water
1/2 cup whole cashews
3/4 cup bacon bits - 7 rashers fried crisp and crumbles
Dressing
1/4 cup salad dressing or mayonnaise
1/4 cup plain yogurt
1 Tbsp apple cider of red wine vinegar
2 Tbsp white sugar
Recipe #104: Broccoli Salad
Makes 6 servings
1 bunch of broccoli florets
1 medium red union
½ cup shelled sunflower seeds
½ cup raisins
½ cup crumbled feta cheese
DRESSING
½ cup yogurt
1/4 cup mayonnaise
2 tbsp white sugar
1 tbsp lemon juice
salt and pepper
In bowl, combine broccoli, red onions, sunflower seeds and feta cheese.
Dressing: In small bowl. Stir together yogurt, mayonnaise, sugar, and lemon juice. Pour over the salad and toss.
Season with salt and pepper to taste.
Cover and refrigerate for two hours to 1 day.
1 bunch of broccoli florets
1 medium red union
½ cup shelled sunflower seeds
½ cup raisins
½ cup crumbled feta cheese
DRESSING
½ cup yogurt
1/4 cup mayonnaise
2 tbsp white sugar
1 tbsp lemon juice
salt and pepper
In bowl, combine broccoli, red onions, sunflower seeds and feta cheese.
Dressing: In small bowl. Stir together yogurt, mayonnaise, sugar, and lemon juice. Pour over the salad and toss.
Season with salt and pepper to taste.
Cover and refrigerate for two hours to 1 day.
Recipe #103: Greek Salad
Serves 4
1 head lettuce
3 medium size field tomatoes
1 medium onion
1/2 English cucumber
1 green pepper
4 oz feta cheese
In cup extra virgin olive oil
3 tbsp vinegar
1/2 tsp. salt
1 tbsp. oregano
16 Greek olives
Wash all ingredients.
Chop lettuce and place in salad bowl. Add chopped onions, green peppers, cucumbers and wedged tomatoes. Add oil, vinegar salt and oregano.
Crumble and add Feta cheese. Mix ingredients well and serve.
1 head lettuce
3 medium size field tomatoes
1 medium onion
1/2 English cucumber
1 green pepper
4 oz feta cheese
In cup extra virgin olive oil
3 tbsp vinegar
1/2 tsp. salt
1 tbsp. oregano
16 Greek olives
Wash all ingredients.
Chop lettuce and place in salad bowl. Add chopped onions, green peppers, cucumbers and wedged tomatoes. Add oil, vinegar salt and oregano.
Crumble and add Feta cheese. Mix ingredients well and serve.
Saturday, February 17, 2018
Recipe #102: Bill Driedger's Vegi Chili
Date: Sun, 13 Sep 1998 09:49:59 0700
From: Bill Driedger
To: CMC
Subject: Vegi Chili Recipe
For those interested in fine foods, my new recipe for a vegetable chili.
Those who hate food, please discard.
Sauté until soft,
1 chopped onion
2 crushed garlic cloves
Add to above and simmer for half an hour,
1 green pepper, coarsely chopped
2 stalks celery, sliced
1/2 teaspoon salt
fresh ground pepper
1 teaspoon dry mustard
1 teaspoon Wstrshir sauce
Add & simmer for at least an hour
1 can condensed tomato soup
half cup sliced mushrooms
1 Tablespoon each, brown sugar, apple cider vinegar, chili powder
28 oz canned kidney beans, drained
Enjoy with coarse home baked bread and a glass of cold milk or yogurt.
Bill Driedger
One writer's goal: Economy, Simplicity, Clarity
From: Bill Driedger
To: CMC
Subject: Vegi Chili Recipe
For those interested in fine foods, my new recipe for a vegetable chili.
Those who hate food, please discard.
Sauté until soft,
1 chopped onion
2 crushed garlic cloves
Add to above and simmer for half an hour,
1 green pepper, coarsely chopped
2 stalks celery, sliced
1/2 teaspoon salt
fresh ground pepper
1 teaspoon dry mustard
1 teaspoon Wstrshir sauce
Add & simmer for at least an hour
1 can condensed tomato soup
half cup sliced mushrooms
1 Tablespoon each, brown sugar, apple cider vinegar, chili powder
28 oz canned kidney beans, drained
Enjoy with coarse home baked bread and a glass of cold milk or yogurt.
Bill Driedger
One writer's goal: Economy, Simplicity, Clarity
Recipe #101: Veggie Joes
Serves 7
1/2 cup red kidney beans, cooked*
(or 2/3 of a 19 oz tin, drained and rinsed)
3 tablespoon extra virgin olive oil
1 large onion
1/3 cups ketchup (or catsup, if you’d rather)
1/2 cup strong flavoured barbecue sauce
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1 tablespoon prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoons HP sauce
1/4 teaspoon salt
1/2 cup navy beans, cooked*
1 cup rice, cooked
Using dry beans, soak 1 cup of each type of bean separately in lots of cold water for eight hours or longer - they swell as they soak and cannot be oversoaked. Drain, rinse and cover with water. Bring to a boil and let simmer for at least an hour. Drain and rinse in cold water. This should produce 2 1/2 to 3 cups of cooked beans per type.
Mash the kidney beans and ½ the navy beans separately in a 9"x13" baking dish. Place the whole beans in one end, crush them in the middle of the dish and pile the crushed beans in the other end. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions medium fine - have a little cry then carry on, thoroughly mixing the onions in with the beans.
Mix the remaining ingredients–sans whole navy beans and rice–together and add to the blend.
Mix this thoroughly.
Add the rest of the navy beans and rice and again, mix thoroughly.
Heat in a microwave oven or in a sauce pan until hot, but do not cook.
1/2 cup red kidney beans, cooked*
(or 2/3 of a 19 oz tin, drained and rinsed)
3 tablespoon extra virgin olive oil
1 large onion
1/3 cups ketchup (or catsup, if you’d rather)
1/2 cup strong flavoured barbecue sauce
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1 tablespoon prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoons HP sauce
1/4 teaspoon salt
1/2 cup navy beans, cooked*
1 cup rice, cooked
Using dry beans, soak 1 cup of each type of bean separately in lots of cold water for eight hours or longer - they swell as they soak and cannot be oversoaked. Drain, rinse and cover with water. Bring to a boil and let simmer for at least an hour. Drain and rinse in cold water. This should produce 2 1/2 to 3 cups of cooked beans per type.
Mash the kidney beans and ½ the navy beans separately in a 9"x13" baking dish. Place the whole beans in one end, crush them in the middle of the dish and pile the crushed beans in the other end. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions medium fine - have a little cry then carry on, thoroughly mixing the onions in with the beans.
Mix the remaining ingredients–sans whole navy beans and rice–together and add to the blend.
Mix this thoroughly.
Add the rest of the navy beans and rice and again, mix thoroughly.
Heat in a microwave oven or in a sauce pan until hot, but do not cook.
Recipe #100: Veggie Pot Pie
2 tablespoons butter
4 cups Sliced carrots
3 cups sliced parsnips
3 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
112 teaspoon each salt and pepper
2 cups frozen peas
1 can (19 ounces) corn kernels, drained (or 2 cups frozen)
3 tablespoons all-purpose flour
SAUCE
3 tablespoons butter
1/2 cup all-purpose flour
2 cups hot milk
1 cup vegetable stock
2 tablespoons Dijon mustard
1½ teaspoon grated lemon rind
Pinch each salt and pepper
PASTRY
2 cups all-purpose flour
½ teaspoon each salt and dried tarragon
Pinch pepper Pinch
1 cup butter cubed
1 egg
I teaspoon vinegar
Ice water
1 tablespoons milk
Pastry: In a bowl, stir together flour, salt, tarragon and pepper. Using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup and using fork, beat egg with vinegar; add enough ice water to make 112 cup (125 mL). Pour over flour mixture all at once; stir with fork just until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.
Meanwhile, in large shallow Dutch oven, melt butter over medium heat. Add carrots, parsnips, mushrooms, onions, garlic, tarragon, salt and pepper; cover and cook for about 12 minutes or just until carrots begin to soften. Uncover and cook, stirring, for 3 to 5 minutes or until moisture is evaporated. Transfer to large bowl; let cool.
Sauce: In same pan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute, without browning. Gradually whisk in milk and vegetable stock; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking often, for about 15 minutes or until thickened to consistency of pudding. Whisk in mustard, lemon rind, salt and pepper. Place plastic wrap or waxed paper directly on surface; let cool.
Add peas, corn and flour to vegetable mixture in bowl, stirring gently to mix. Pour cooled sauce over top, stirring to coat. Pour into 10-cup oval or 13 x 9-inch glass baking dish. Set aside.
On lightly floured surface, roll out chilled pastry to 1/4-inch thick oval or rectangle. Place over vegetable mixture, trimming to leave 1-inch overhang. Reserve scraps. Pinch edges of pastry over rim of dish to seal and flute.
Reroll reserved scraps. Using 1-1/2-inch star-shaped cookie cutter, cut out shapes. Arrange on waxed paper-lined baking sheet. Brush cutouts and pastry top with milk. Cut three 1-1/2-inch stars out of pastry top; brush stars with milk. Slash steam vents in remaining top. Arrange cutouts decoratively over top.
Bake in 400'F oven for 50 to 60 minutes or until pastry is golden and filling is bubbling. Let stand for 15 minutes before serving. Makes 10 servings.
Tip. When preparing the pot pie, be sure not to overcook the vegetables initially because they will cook further while baking.
4 cups Sliced carrots
3 cups sliced parsnips
3 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
112 teaspoon each salt and pepper
2 cups frozen peas
1 can (19 ounces) corn kernels, drained (or 2 cups frozen)
3 tablespoons all-purpose flour
SAUCE
3 tablespoons butter
1/2 cup all-purpose flour
2 cups hot milk
1 cup vegetable stock
2 tablespoons Dijon mustard
1½ teaspoon grated lemon rind
Pinch each salt and pepper
PASTRY
2 cups all-purpose flour
½ teaspoon each salt and dried tarragon
Pinch pepper Pinch
1 cup butter cubed
1 egg
I teaspoon vinegar
Ice water
1 tablespoons milk
Pastry: In a bowl, stir together flour, salt, tarragon and pepper. Using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup and using fork, beat egg with vinegar; add enough ice water to make 112 cup (125 mL). Pour over flour mixture all at once; stir with fork just until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.
Meanwhile, in large shallow Dutch oven, melt butter over medium heat. Add carrots, parsnips, mushrooms, onions, garlic, tarragon, salt and pepper; cover and cook for about 12 minutes or just until carrots begin to soften. Uncover and cook, stirring, for 3 to 5 minutes or until moisture is evaporated. Transfer to large bowl; let cool.
Sauce: In same pan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute, without browning. Gradually whisk in milk and vegetable stock; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking often, for about 15 minutes or until thickened to consistency of pudding. Whisk in mustard, lemon rind, salt and pepper. Place plastic wrap or waxed paper directly on surface; let cool.
Add peas, corn and flour to vegetable mixture in bowl, stirring gently to mix. Pour cooled sauce over top, stirring to coat. Pour into 10-cup oval or 13 x 9-inch glass baking dish. Set aside.
On lightly floured surface, roll out chilled pastry to 1/4-inch thick oval or rectangle. Place over vegetable mixture, trimming to leave 1-inch overhang. Reserve scraps. Pinch edges of pastry over rim of dish to seal and flute.
Reroll reserved scraps. Using 1-1/2-inch star-shaped cookie cutter, cut out shapes. Arrange on waxed paper-lined baking sheet. Brush cutouts and pastry top with milk. Cut three 1-1/2-inch stars out of pastry top; brush stars with milk. Slash steam vents in remaining top. Arrange cutouts decoratively over top.
Bake in 400'F oven for 50 to 60 minutes or until pastry is golden and filling is bubbling. Let stand for 15 minutes before serving. Makes 10 servings.
Tip. When preparing the pot pie, be sure not to overcook the vegetables initially because they will cook further while baking.
Recipe #99: Sweet Potato Pie
3 medium sweet potatoes (yams)
¾ cups butter
2 ½ cups sugar
1 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon nutmeg
3 eggs
1 can – 14 ounces – evaporated milk
1 pie crusts – 9 inches.
Boil the potatoes and mash together with the butter. Add sugar, cinnamon, vanilla and nutmeg.
In a separate bowl beat the eggs and milk. Pour this over the potato mixture and stir together.
Pour into the pie shells.
Bake for 45 minutes at 400 degrees.
¾ cups butter
2 ½ cups sugar
1 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon nutmeg
3 eggs
1 can – 14 ounces – evaporated milk
1 pie crusts – 9 inches.
Boil the potatoes and mash together with the butter. Add sugar, cinnamon, vanilla and nutmeg.
In a separate bowl beat the eggs and milk. Pour this over the potato mixture and stir together.
Pour into the pie shells.
Bake for 45 minutes at 400 degrees.
Thursday, February 15, 2018
Recipe #98: Rice Pudding
From the kitchen of Pat Lamb.
*
1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste
Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed.
Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally.
Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks.
Add yolk mixture to rest of pudding.
Cook 1 minute. Remove from heat again, stir in vanilla and butter.
Transfer to an attractive serving bowl and sprinkle top with cinnamon.
Serve hot or cold.
*
1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste
Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed.
Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally.
Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks.
Add yolk mixture to rest of pudding.
Cook 1 minute. Remove from heat again, stir in vanilla and butter.
Transfer to an attractive serving bowl and sprinkle top with cinnamon.
Serve hot or cold.
Recipe #97: Jean's Bread Pudding
1 cup buttered bread, cubed
2 cups hot milk
1 egg
1/4 cup sugar
1/4 tsp salt
1 tbsp butter
1/2 tsp. vanilla
Add bread to milk; let stand until soft.
Beat eggs slightly; add sugar, salt and milk mix; beat until very smooth.
Add butter and vanilla.
Pour into buttered baking dish; oven poach until firm, about 1 hour @ 325F.
2 cups hot milk
1 egg
1/4 cup sugar
1/4 tsp salt
1 tbsp butter
1/2 tsp. vanilla
Add bread to milk; let stand until soft.
Beat eggs slightly; add sugar, salt and milk mix; beat until very smooth.
Add butter and vanilla.
Pour into buttered baking dish; oven poach until firm, about 1 hour @ 325F.
Recipe #96: Crock Pot Veggie Joe
The veggie version of the large-scale sloppy joe recipe for the Black Creek MCC Sale.
*
Serves 20
4 cups cooked red kidney beans*
_ cup extra virgin olive oil
3 large onions
1 cup ketchup (or catsup, if you’d rather)
1½ cup barbecue sauce
3 tablespoon brown sugar
_ cup apple cider vinegar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon HP sauce
1 teaspoon salt
4 cup cooked navy beans*
5 cups cooked rice
* Soak 1½ cups of each type of bean separately in lots of cold water for twelve hours or longer—they swell as they soak. Drain, rinse and cover with water. Bring to a boil and let simmer for one to one and a half hour. Drain, rinse with cold water and drain, until beans are cool. This will produce about 4 cups of cooked beans per type.
Crush the kidney beans in a 9"x13" baking dish. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions finely—have a little cry then carry on, thoroughly mixing the onions with the crushed beans. Transfer to a Dutch oven.
Mix the remaining ingredients–sans navy beans and rice–together in a mixing bowl, then add to the beans and onions and continue to mix.
Add the navy beans—1/2 crushed, ½ whole—and mix thoroughly.
Add the rice, and again mix thoroughly.
Place in crock pot, to be heated on the day of the sale.
*
Serves 20
4 cups cooked red kidney beans*
_ cup extra virgin olive oil
3 large onions
1 cup ketchup (or catsup, if you’d rather)
1½ cup barbecue sauce
3 tablespoon brown sugar
_ cup apple cider vinegar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon HP sauce
1 teaspoon salt
4 cup cooked navy beans*
5 cups cooked rice
* Soak 1½ cups of each type of bean separately in lots of cold water for twelve hours or longer—they swell as they soak. Drain, rinse and cover with water. Bring to a boil and let simmer for one to one and a half hour. Drain, rinse with cold water and drain, until beans are cool. This will produce about 4 cups of cooked beans per type.
Crush the kidney beans in a 9"x13" baking dish. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions finely—have a little cry then carry on, thoroughly mixing the onions with the crushed beans. Transfer to a Dutch oven.
Mix the remaining ingredients–sans navy beans and rice–together in a mixing bowl, then add to the beans and onions and continue to mix.
Add the navy beans—1/2 crushed, ½ whole—and mix thoroughly.
Add the rice, and again mix thoroughly.
Place in crock pot, to be heated on the day of the sale.
Recipe #95: Créme Brulée
Source: Cooks Illustrated Magazine 1995
*
1 Tbsp. Butter, softened
6 Large Egg yolks, chilled
6 Tbsps. Granulated sugar
1 1/2 Cups Heavy whipping cream, chilled
1 Tsp. Almond extract
1 Cup Golden brown Sugar
Adjust oven rack to center position and preheat oven to 275F.
Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.
Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved.
Whisk in cream and almond extract then pour mixture into prepared ramekins, fill to about 2/3 full.
Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes at least half way up on the ramekins.
Bake uncovered until custards are just barely set (about 55 minutes).
Remove baking pan from oven and let ramekins cool to room temperature. When cooled, place ramekins in refrigerator to chill.
Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup.
Try and spread evenly over the top.
Preheat oven to broiler.
In same glass dish you cooked the custard, place the custards back in empty dish then surround all with ice.
Put in the broiler and WATCH CAREFULLY this will burn very easily.
ENJOY!
*
1 Tbsp. Butter, softened
6 Large Egg yolks, chilled
6 Tbsps. Granulated sugar
1 1/2 Cups Heavy whipping cream, chilled
1 Tsp. Almond extract
1 Cup Golden brown Sugar
Adjust oven rack to center position and preheat oven to 275F.
Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.
Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved.
Whisk in cream and almond extract then pour mixture into prepared ramekins, fill to about 2/3 full.
Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes at least half way up on the ramekins.
Bake uncovered until custards are just barely set (about 55 minutes).
Remove baking pan from oven and let ramekins cool to room temperature. When cooled, place ramekins in refrigerator to chill.
Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup.
Try and spread evenly over the top.
Preheat oven to broiler.
In same glass dish you cooked the custard, place the custards back in empty dish then surround all with ice.
Put in the broiler and WATCH CAREFULLY this will burn very easily.
ENJOY!
Recipe #94: Apple Crisp
3 cups sliced apples
1 tbsp flour
1/4 cup sugar
1 tsp cinnamon
1/8 tsp salt
1 tbsp water
½ cup rolled oats
1/4 tsp salt
1/4 cup butter
1/3 cup brown sugar
8x12 inch pan
35 min @ 375F
1 tbsp flour
1/4 cup sugar
1 tsp cinnamon
1/8 tsp salt
1 tbsp water
½ cup rolled oats
1/4 tsp salt
1/4 cup butter
1/3 cup brown sugar
8x12 inch pan
35 min @ 375F
Monday, February 12, 2018
Recipe #93: MCEC Veggie Soup
A variant on the MCEC soup posted earlier.
*
Serves 8
1 large onion
2 stalks celery
1 cup green pepper
1 cup red pepper
Apple juice
1 tsp salt
1 tbsp sugar
1/2 tsp pepper
1/2 pkge Lipton onion soup mix
1 tbsp dry parsley
2 cups potato cubes
28 oz tin of tomatoes, chopped
3 cups hot water
1 tin beef consume soup
1/3 head chopped cabbage
In a Dutch oven, sauté onion, celery & peppers in apple juice.
Mix in salt, sugar, pepper, soup mix, parsley, potato and tomatoes. Add water & soup and simmer for 1/2 hour.
Add cabbage and simmer for another hour.
Enjoy.
*
Serves 8
1 large onion
2 stalks celery
1 cup green pepper
1 cup red pepper
Apple juice
1 tsp salt
1 tbsp sugar
1/2 tsp pepper
1/2 pkge Lipton onion soup mix
1 tbsp dry parsley
2 cups potato cubes
28 oz tin of tomatoes, chopped
3 cups hot water
1 tin beef consume soup
1/3 head chopped cabbage
In a Dutch oven, sauté onion, celery & peppers in apple juice.
Mix in salt, sugar, pepper, soup mix, parsley, potato and tomatoes. Add water & soup and simmer for 1/2 hour.
Add cabbage and simmer for another hour.
Enjoy.
Recipe #92: Sloppy Joes
The purpose of this recipe is to get A LOT of sloppy joe mix ... so they can be sold at the annual Black Creek Sale in Toronto to raise funds for Mennonite Central Committee development activities around the world. That's why it makes A LOT of sloppy joe mix ... and why it says water will be added later....
*
5 pounds of ground beef
3 onions
2 cups of catsup (or ketchup)
½ cup of brown sugar
½ cup vinegar
3 tablespoons of mustard
1 tablespoon Worcestershire sauce
1 tablespoon salt
4 cups of cooked rice
This mixture will be quite thick. We will add water to thin it at the sale.
Thank you.
*
5 pounds of ground beef
3 onions
2 cups of catsup (or ketchup)
½ cup of brown sugar
½ cup vinegar
3 tablespoons of mustard
1 tablespoon Worcestershire sauce
1 tablespoon salt
4 cups of cooked rice
This mixture will be quite thick. We will add water to thin it at the sale.
Thank you.
Recipe #91: Roasted Garlic
Heads of garlic, whole
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil. Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil. Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
Sunday, February 11, 2018
Recipe #90: Celery & Buttermilk Soup
Serves 6
1 head Celery, leaves intact, coarsely chopped
1 med. Onion, sliced finely
2 peeled shallots, sliced finely
2 cloves garlic, crushed
2 Tablespoons Celery Seed
1 med. Idaho Potato, sliced finely
Sweet Butter, 3 ounces
Salt and Pepper
Place onion, shallots, garlic, potato, butter, and water in a non reactive pot. Bring to a simmer and stir occasionally until potatoes are soft. If water evaporates during method, add a bit more to over.
Add celery and celery seed to pot. Add enough water to just cover vegetables. Bring to a boil, stirring so nothing sticks.
When celery is soft but still slightly crunchy, puree as quickly as possible with a food mill, processor or blender. Moving quickly will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal bowl in a larger bowl filled with ice. Chill thoroughly.
Season with salt and pepper to taste. Gradually add buttermilk to taste, to give the soup a dose of acidity but not enough to overpower the celery flavor.
Serve chilled with chopped chives and whole celery leaves.
1 head Celery, leaves intact, coarsely chopped
1 med. Onion, sliced finely
2 peeled shallots, sliced finely
2 cloves garlic, crushed
2 Tablespoons Celery Seed
1 med. Idaho Potato, sliced finely
Sweet Butter, 3 ounces
Salt and Pepper
Place onion, shallots, garlic, potato, butter, and water in a non reactive pot. Bring to a simmer and stir occasionally until potatoes are soft. If water evaporates during method, add a bit more to over.
Add celery and celery seed to pot. Add enough water to just cover vegetables. Bring to a boil, stirring so nothing sticks.
When celery is soft but still slightly crunchy, puree as quickly as possible with a food mill, processor or blender. Moving quickly will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal bowl in a larger bowl filled with ice. Chill thoroughly.
Season with salt and pepper to taste. Gradually add buttermilk to taste, to give the soup a dose of acidity but not enough to overpower the celery flavor.
Serve chilled with chopped chives and whole celery leaves.
Recipe #89: Essex House French Toast
1-2 loaves braided egg bread
3 eggs
1 cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon salt
Icing sugar
Whisk eggs, add milk, cinnamon, nutmeg, vanilla, and salt, whisking well.
Slice bread as thick as the depth of 9" by 13" baking pan, placing slices in the pan so they snugly fill it.
Pour liquid mixture evenly over the bread, cover with wrap and refrigerate overnight.
If desired, garnish with sliced apple or other fruit.
Sprinkle with cinnamon and brown sugar.
Bake in a pre-heated oven at 350 degrees for 30 minutes.
When serving, sprinkle lightly with icing sugar.
3 eggs
1 cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon salt
Icing sugar
Whisk eggs, add milk, cinnamon, nutmeg, vanilla, and salt, whisking well.
Slice bread as thick as the depth of 9" by 13" baking pan, placing slices in the pan so they snugly fill it.
Pour liquid mixture evenly over the bread, cover with wrap and refrigerate overnight.
If desired, garnish with sliced apple or other fruit.
Sprinkle with cinnamon and brown sugar.
Bake in a pre-heated oven at 350 degrees for 30 minutes.
When serving, sprinkle lightly with icing sugar.
Recipe #88: Laurel’s Kitchen Granola
Source says, "p-88."
*
4 cups rolled oats
1/2 cup chopped nuts
1 cup wheat germ
1/2 cup raisins &/or
chopped dried fruit
1/2 cup honey
Optional - 1 cup bran
- up to 1/2 cup e.v. olive oil &/or butter
- 1 cup shredded coconut
Warm the honey and stir into rolled oats in a mixing bowl.
Toast the oats in a big baking pan in the oven at 300 degrees. Stir frequently until they just start to turn golden, add nuts and toast some more, then add wheat germ and toast briefly.
Remove pan from oven and stir in raising and/or dried fruit (and bran) and let cool.
If oil, butter, or coconut is added, store in the refrigerator.
*
4 cups rolled oats
1/2 cup chopped nuts
1 cup wheat germ
1/2 cup raisins &/or
chopped dried fruit
1/2 cup honey
Optional - 1 cup bran
- up to 1/2 cup e.v. olive oil &/or butter
- 1 cup shredded coconut
Warm the honey and stir into rolled oats in a mixing bowl.
Toast the oats in a big baking pan in the oven at 300 degrees. Stir frequently until they just start to turn golden, add nuts and toast some more, then add wheat germ and toast briefly.
Remove pan from oven and stir in raising and/or dried fruit (and bran) and let cool.
If oil, butter, or coconut is added, store in the refrigerator.
Recipe #87: Jean's Granola
3½ cups rolled oats
1 cup barley flakes
1 cup wheat flakes
2/3 cup wheat bran
2/3 cup oat bran
½ cup wheat germ
½ cup unsalted sun flower seeds
½ cup unsweetened shredded coconut
½ cup sliced almonds
1/3 cup honey
1/4 cup virgin olive oil
½ cup raisins
Bake at 350 degrees for about 20 minutes.
Refrigerate
16 servings
1 cup barley flakes
1 cup wheat flakes
2/3 cup wheat bran
2/3 cup oat bran
½ cup wheat germ
½ cup unsalted sun flower seeds
½ cup unsweetened shredded coconut
½ cup sliced almonds
1/3 cup honey
1/4 cup virgin olive oil
½ cup raisins
Bake at 350 degrees for about 20 minutes.
Refrigerate
16 servings
Recipe #86: Bill’s Special Granola
In a large bowl mix together:
3 cups coarse rolled oats
2 cups quick oats
½ cup chopped walnuts
½ cup brown sugar
¼ cup sesame seeds
½ cup sunflower seeds½ cup shredded coconut
1 cup grape nuts
In a Dutch oven heat over low heat:
4 tbsp e-v Olive oil
¼ lb butter
½ cup of honey
1 Tbsp molasses
½ Tbsp vanilla
¼ tsp salt
Stir together thoroughly with wooden spoon.
Bake about 25 minutes @ 300 degrees
When cool break up clumps and mix in
1 cup raisins
½ cup wheat germ
Store in the refrigerator
3 cups coarse rolled oats
2 cups quick oats
½ cup chopped walnuts
½ cup brown sugar
¼ cup sesame seeds
½ cup sunflower seeds½ cup shredded coconut
1 cup grape nuts
In a Dutch oven heat over low heat:
4 tbsp e-v Olive oil
¼ lb butter
½ cup of honey
1 Tbsp molasses
½ Tbsp vanilla
¼ tsp salt
Stir together thoroughly with wooden spoon.
Bake about 25 minutes @ 300 degrees
When cool break up clumps and mix in
1 cup raisins
½ cup wheat germ
Store in the refrigerator
Recipe #85: Stuffings
Two stuffing recipes here. The second is called "Italian Style Stuffing" and the first has no name.
*
1 package frozen spinach
½ cup chicken broth
1 lb sausage
½ cup brandy
¼ lb chicken/turkey livers
1 t brandy
1 cup dripping/butter
1 t salt
1 cup chopped onions
½ t rosemary, crumbled
½ cup bread crumbs
½ cup blanched almonds
½ t mint flakes
1/3 cup grated Parmesan cheese
½ t nutmeg
Drain spinach.
Brown sausage, cut into small pieces, add to skillet when sausage is ½ cooked. Remove meats, set aside.
Add butter to drippings to make 1 cup. Add onions, rosemary, mint flakes & nutmeg. Cook slowly until onion is soft but not browned.
Add chicken broth, brandy, salt, pepper & spinach. Heat until simmering, then pour over bread crumbs. Toss to moisten evenly. Stir in almonds & cheese.
Bake in casserole (325F) for 1 hour. Yields 2 1/3 cups.
*
Italian Style Stuffing
1 large yellow onion chopped
4 ribs celery chopped
1 bulb fennel thinly sliced
1½ lb Italian sausage
1 can black pitted olives chopped
½ cup butter
2 T olive oil
2 T fresh oregano chopped
2 T fresh basil chopped
8-10 cup crusty Italian/French bread cubes
1 cup chicken broth
Salt and pepper to taste
Sauté onion, celery & fennel in butter until softened, add herbs then set aside. Crumble and brown sausage in olive oil and set aside.
Mix all other ingredients together with the broth, season with salt and pepper. Stuff turkey, if there is any extra bake the leftover stuffing in a small casserole covered with foil for 1 hour.
Uncover and baste the casserole with pan drippings and cook for an additional 15 minutes.
*
1 package frozen spinach
½ cup chicken broth
1 lb sausage
½ cup brandy
¼ lb chicken/turkey livers
1 t brandy
1 cup dripping/butter
1 t salt
1 cup chopped onions
½ t rosemary, crumbled
½ cup bread crumbs
½ cup blanched almonds
½ t mint flakes
1/3 cup grated Parmesan cheese
½ t nutmeg
Drain spinach.
Brown sausage, cut into small pieces, add to skillet when sausage is ½ cooked. Remove meats, set aside.
Add butter to drippings to make 1 cup. Add onions, rosemary, mint flakes & nutmeg. Cook slowly until onion is soft but not browned.
Add chicken broth, brandy, salt, pepper & spinach. Heat until simmering, then pour over bread crumbs. Toss to moisten evenly. Stir in almonds & cheese.
Bake in casserole (325F) for 1 hour. Yields 2 1/3 cups.
*
Italian Style Stuffing
1 large yellow onion chopped
4 ribs celery chopped
1 bulb fennel thinly sliced
1½ lb Italian sausage
1 can black pitted olives chopped
½ cup butter
2 T olive oil
2 T fresh oregano chopped
2 T fresh basil chopped
8-10 cup crusty Italian/French bread cubes
1 cup chicken broth
Salt and pepper to taste
Sauté onion, celery & fennel in butter until softened, add herbs then set aside. Crumble and brown sausage in olive oil and set aside.
Mix all other ingredients together with the broth, season with salt and pepper. Stuff turkey, if there is any extra bake the leftover stuffing in a small casserole covered with foil for 1 hour.
Uncover and baste the casserole with pan drippings and cook for an additional 15 minutes.
Recipe #84: Peanut Sauce for Satay
10 dried chilies
10 shallots
¼ cup freshly grated ginger
¼ cup galangal
3 stalks lemon grass
7 oz peanuts roasted
1 t brown sugar
¼ cup tamarind juice
1 cup coconut juice
Blend shallots, chili, ginger, galangal & lemon grass.
Blend peanuts separately.
Heat ½ cup oil & fry grounded ingredients until oil separates from them.
Add crushed peanuts & mix well.
Add sugar, salt, coconut & tamarind.
Stir & mix until gravy is thick & oil rises to top.
10 shallots
¼ cup freshly grated ginger
¼ cup galangal
3 stalks lemon grass
7 oz peanuts roasted
1 t brown sugar
¼ cup tamarind juice
1 cup coconut juice
Blend shallots, chili, ginger, galangal & lemon grass.
Blend peanuts separately.
Heat ½ cup oil & fry grounded ingredients until oil separates from them.
Add crushed peanuts & mix well.
Add sugar, salt, coconut & tamarind.
Stir & mix until gravy is thick & oil rises to top.
Recipe #83: Easy-to-Make Garlic Oil
4 large garlic cloves
1 cup extra virgin olive oil
Mince 4 large garlic cloves and place in a jar with 1 cup of extra virgin olive oil.
Shake well and let stand for several hours to allow the raw garlic to infuse the oil.
Remove the minced garlic from the oil before use.
Garlic oil will keep for two weeks refrigerated.
1 cup extra virgin olive oil
Mince 4 large garlic cloves and place in a jar with 1 cup of extra virgin olive oil.
Shake well and let stand for several hours to allow the raw garlic to infuse the oil.
Remove the minced garlic from the oil before use.
Garlic oil will keep for two weeks refrigerated.
Recipe #82: Fig Butter
Makes about 1 cup.
Spread it on toast on muffins instead of butter; it’s lower in fat and calories and contains calcium,
iron and fibre. Use soft dried figs and remove the tips.
1-1/2 cups chopped dried figs
1 cup orange juice
1 cinnamon stick
1 tsp grated lemon rind
2 tbsp lemon juice
In saucepan, combine figs, orange juice, cinnamon stick, lemon rind and juice.
Cover, bring to boil, reduce heat to medium-low and simmer until figs are very soft, 40 to 50 minutes.
Discard cinnamon stick.
Puree in food processor until smooth.
Spread it on toast on muffins instead of butter; it’s lower in fat and calories and contains calcium,
iron and fibre. Use soft dried figs and remove the tips.
1-1/2 cups chopped dried figs
1 cup orange juice
1 cinnamon stick
1 tsp grated lemon rind
2 tbsp lemon juice
In saucepan, combine figs, orange juice, cinnamon stick, lemon rind and juice.
Cover, bring to boil, reduce heat to medium-low and simmer until figs are very soft, 40 to 50 minutes.
Discard cinnamon stick.
Puree in food processor until smooth.
Recipe #81: Christmas Brown Sauce
For eight people
3 ounces of a butter
2 and a half ounces of plain flower
1 pint of creamy milk
2 ounces of castor sugar
3 or more tablespoons off dark rum or brandy
1 tablespoon of double cream
Place two and a half ounces of butter in the sauce pan with the flour. Pour in the milk and whisk everything together over a medium heat.
As soon is it comes to the simmering point, or becomes sticky turn the heat down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes.
After that, add the rum, the rest of the butter and the cream.
Pour the hot sauce into a jug, cover the surface with flour, and keep warm until needed.
3 ounces of a butter
2 and a half ounces of plain flower
1 pint of creamy milk
2 ounces of castor sugar
3 or more tablespoons off dark rum or brandy
1 tablespoon of double cream
Place two and a half ounces of butter in the sauce pan with the flour. Pour in the milk and whisk everything together over a medium heat.
As soon is it comes to the simmering point, or becomes sticky turn the heat down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes.
After that, add the rum, the rest of the butter and the cream.
Pour the hot sauce into a jug, cover the surface with flour, and keep warm until needed.
Saturday, February 10, 2018
Recipe #80: Salmon Fillets with Orange Slices
Maybe bake in oven preheated to 400F for 10-15 minutes?
*
In wok or frying pan lay out slices of pealed oranges.
Lay skinned salmon filets on the oranges and pour the juice of one orange over the filets.
Sprinkle salt, pepper, grated nutmeg, and cover with another layer of sliced oranges.
Pour red wine over the lot and bake in the oven.
Do not over cook.
Serve with new potatoes.
*
In wok or frying pan lay out slices of pealed oranges.
Lay skinned salmon filets on the oranges and pour the juice of one orange over the filets.
Sprinkle salt, pepper, grated nutmeg, and cover with another layer of sliced oranges.
Pour red wine over the lot and bake in the oven.
Do not over cook.
Serve with new potatoes.
Recipe #79: New England Fish Chowder
6 servings
3 slices of bacon
1 cup chopped onion
½ cup celery
½ cup sliced carrot
2 bay leaves
1 teaspoon salt and ¼ teaspoon pepper
½ cup of flour
2 cups of clam juice
1 medium potato
4 cups skim or 1% milk
2 pounds flaky whitefish
¼ cup fresh parsley
Cut the bacon into pieces and fry for three minutes. Add the onion, celery, carrot, bay leaves, salt and pepper and continue frying for five minutes.
Stir in the flour and fry for a further two minutes.
Add clam juice, diced potato and milk. Bring to a boil and simmer for ten minutes.
Add the whitefish and continue simmering for five minutes.
Remove the bay leaf and stir in the chopped parsley. Salt and pepper to taste.
3 slices of bacon
1 cup chopped onion
½ cup celery
½ cup sliced carrot
2 bay leaves
1 teaspoon salt and ¼ teaspoon pepper
½ cup of flour
2 cups of clam juice
1 medium potato
4 cups skim or 1% milk
2 pounds flaky whitefish
¼ cup fresh parsley
Cut the bacon into pieces and fry for three minutes. Add the onion, celery, carrot, bay leaves, salt and pepper and continue frying for five minutes.
Stir in the flour and fry for a further two minutes.
Add clam juice, diced potato and milk. Bring to a boil and simmer for ten minutes.
Add the whitefish and continue simmering for five minutes.
Remove the bay leaf and stir in the chopped parsley. Salt and pepper to taste.
Recipe #78: Gazpacho
Source: unknown.
*
4 to 6 servings
It is the perfect August soup when tomatoes are at their peak. Garlic, olive oil and bread are basic ingredients - however ground almonds are used in a white gazpacho.
Fruit soups are an ideal first course, as well, as being served for dessert.
Make the soup the day before so flavours will blend. Serve with grilled pita or crusty bread.
2 cups ripe tomatoes, peeled. and diced
1½ cups peeled and diced cucumber
1 cup diced red pepper
½ cup chopped celery'
6 green onions chopped
2 cloves garlic-, minced
4 cups tomato juice (or more)
3 tablespoons lemon juice
½ teaspoon Worcestershire sauce
Salt and pepper
Dash hot pepper sauce
In a blender or food processor, combine tomatoes, cucumber, pepper, celery, onion and garlic. Process until finely chopped. Pour into a container.
Stir in tomato juice, lemon juice and Worcestershire sauce. Add salt, pepper and pepper sauce to taste. Add extra tomato juice for a thinner soup.
Refrigerate until chilled. Garnish with chopped green onions and a lemon wedge.
*
4 to 6 servings
It is the perfect August soup when tomatoes are at their peak. Garlic, olive oil and bread are basic ingredients - however ground almonds are used in a white gazpacho.
Fruit soups are an ideal first course, as well, as being served for dessert.
Make the soup the day before so flavours will blend. Serve with grilled pita or crusty bread.
2 cups ripe tomatoes, peeled. and diced
1½ cups peeled and diced cucumber
1 cup diced red pepper
½ cup chopped celery'
6 green onions chopped
2 cloves garlic-, minced
4 cups tomato juice (or more)
3 tablespoons lemon juice
½ teaspoon Worcestershire sauce
Salt and pepper
Dash hot pepper sauce
In a blender or food processor, combine tomatoes, cucumber, pepper, celery, onion and garlic. Process until finely chopped. Pour into a container.
Stir in tomato juice, lemon juice and Worcestershire sauce. Add salt, pepper and pepper sauce to taste. Add extra tomato juice for a thinner soup.
Refrigerate until chilled. Garnish with chopped green onions and a lemon wedge.
Recipe #77: Easy Make Meat Pie
Source: Kitchen Klutz, Joy Douglas
*
1 pound of lean ground beef - round steak
1 can condensed potato soup
1 medium onion chopped fine
2 frozen pie crusts - uncooked
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake at 450 degrees for ten minutes, then at 350 degrees for 10 to 12 minutes.
If the crust is browning too quickly cover with brown paper.
*
1 pound of lean ground beef - round steak
1 can condensed potato soup
1 medium onion chopped fine
2 frozen pie crusts - uncooked
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake at 450 degrees for ten minutes, then at 350 degrees for 10 to 12 minutes.
If the crust is browning too quickly cover with brown paper.
Recipe #76: Vegetable Minestrone Soup
5 servings
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
Recipe #75: Tinned Pea Soup
1 tin peas
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
Recipe #74: Sweet Red Pepper Soup
6 servings
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
Recipe #73: Wine Marinated Grilled Flank Steak
4-6 servings
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
Recipe #72: Lentil Soup with Kale
4 servings
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
Recipe #71: Lentils & Sausage
Makes 6 servings.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
Subscribe to:
Posts (Atom)