Sunday, January 29, 2012

Clam Dip by Faye Fowler

2 pkgs cream cheese
1 can minced clams
1 tbsp minced onion

Mix above ingredients - add garlic salt to taste. Mix with Mayonaisse until consistency desired. Serve with chips.

Creamy Potato Salad by Terry Mattison

6 medium potatos (2 lbs) biled for 25-30 minutes
1 cup thin-sliced celery
1/2 cup thin-sliced onion
1/3 cup chopped sweet pickles
1-1/4 cup may or salad dressing
2 tsp sugar
2 tsp celery seed
2 tsp vinegar
2 tsp prepared mustard
1-1/2 tsp salt
2 hard boiled eggs, coarsely chopped

Mix all ingredients and serve, makes 8 servings.

Mee Krob (Thai crisp fried noodles)

2 bundles rice vermicelli
Oil for deep frying
1 chopped onion
5 chopped garlic cloves
1/2 lb pork fillet, sliced
1 chicken breast, sliced into thin strips
6 shiitake mushrooms, soaked and sliced
2 fresh chilies, sliced
3 tbs soy sauce
juice from 2 limes
2 tbs rice vinegar
4 tbs brown sugar
3 tbs fish sauce
3tbs small shrimp
4 eggs, beaten
1 cup bean sprouts
6  green onions, finely choppped
4 tbs cilantro, chopped
optional: crab meat, bean curd, dried shrimp

Tear noodles into handfull-sized bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles in a wok until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag.

Pour off oil, leaving 6 tbs in wok. Fry the onions and garlic lightly.

Add pork and cook it through. Add chicken and fry till it turns white. PUt in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten egss into center of wok. Let set for aminute then stir and add the bean sprouts and drained noodles. Toss lightly (the noodles are fragile) to mix ingredients and then let heat through.
Transfer to serving platter and garnish with Cilantro and green onions.


1/2 cup extra virgin olive oil
2 cup coarsely chopped onions
1/2 lb frozen bell pepper stir fry mix
4 garlic cloves
2 large bay leaves
1 tsp dried oregano
1 tsp dried basil, crumbled
28 oz can crushed tomatos
2 15 oz jars chunky salsa
2 8 oz bottles clam juice
1 cup dry white wine
1 lb boned and skinned halibut, haddock or cod
1 lb shelled and deveined medium-sized shrimp and lump crab or sea scallops

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano and basil and cook, stirring often until onions are golden, 8 to 10 minutes.
Add tomatoes, salsa, clam juice, and wine, bring to simering, adjust heat so mixture bubbles gently, and cook uncovered about 20 minutes.
Add halibut and shrimp and cook uncovered until shrimp turn pink and fish almost flakes, about 5 minutes
Remove bay leaves, season to taste with salt & pepper, then serve with rough country bread.

Saturday, January 28, 2012

Spaghetti alle Vongole - Parade Magazine April 10, 2011

48 Manila (or littleneck) clams
9 oz. spaghetti
2 garlic cloves
5 tbsp extra-virgin olive oil
pinch of crushed red peppers
1 cup white wine
1/2 cup cherry tomatoes, quartered
2 tbsp fresh parsley, coarsely chopped

1. Wash clams carefully.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse.
3. In a large pan, saute garlic in 3 tbsp olive oil over medium high  heat until translucent. Add clams, season with salt and crushed red pepper.
4. Add white wine; cook over medium high heat about 5 minutes, or until clams steam open and liquid is reduced by half.
5. Add cherry tomatoes; cook until soft.
6. Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil.
Serve immediately.

Macaroni Salad - Parade magazine 4/17/11

1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp salt, divided
1/2 tsp pepper, divided
2 cups elbow macaroni, cooked
3 scallions, chopped fine
1 cup halved cherry tomatoes
4 oz. smoked mozzarella, cut into 1/4 inch cubes
1 tsp dried or 1 tbsp fresh oregano

1. For dressing, combine oil, lemon juice, and half the salt & pepper in a small bowl. Whisk well, set aside.
2. In a large serving bowl, combine remaining ingredients; season with rest of salt & pepper.
3. Toss salad with dressing, serve cold or at room temperature.

Salmon Spread

3 oz. cream cheese
2 tbsp lemon juice
2 tbsp capers
2 tbsp minced onion
1 tsp parsley
2 tbsp mayo
8 slices smoked salmon
optional - 1/2 tsp horseradish

Mix well. Serve with bread or crackers

Meatball Minestrone Soup

32 meatballs
6 cups chicken stock
19 oz can italian stewed tomatos
1 cup small pasta, cooked
1 large carrot, sliced
2 medium zuccini, sliced
1 cup peas
19 oz kidney beans, drained and rinsed
10 oz. can sliced mushrooms, drained
1 tbsp italian seasoning

Combine stock and tomatoes with juice in large saucepan, break up tomatoes and bring to a boil. Add pasta and carrots and cook for 5 minutes. Add remaining ingredients and return to a boil. Reduce heat, cover and simmer for 10 minutes, or until pasta and vegetables are tender.

Carrot Chowder by Granny

1 lb ground beef
1/2 tsp salt
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced green pepper
4 cups tomato juice
1 1/2 cups water
2 cans cream of celery soup
2 1/2 cups grated carrots
1 tsp sugar
1/2 tsp garlic salt or 3 cloves garlic, minced
1/4 tsp salt
1/2 tsp pepper
1/8 tsp ground marjoram
8-10 slices processed swiss cheese

In large soup pot, brown beef & drain fat. Add salt, celery, onion & green pepper. Cvoer and simmer over low heat about 10 minutes or until vegetables are tender. Add remaining ingredients excpet cheese. Heat & simmer for 30 minutes, stirring occasionally. To serve, place a slice of cheese in each soup bowl before spooning in soup.
Server 8-10.

Pennsylvania Dutch Salad by Helen Kramer

Drain #2 can of small peas and add one 2 oz. bottle of green stuffed olives, sliced. Make dressing of 1/2 cup water and 1/4 cup vinegar. Bring to boil - add 1 tbsp flour mixed with 1 egg. Cook until thickened. Pour over peas and olives, 1/2 cup whole kernel corn and some red chopped pepper.

Pennsylvania Dutch Hot Potato Salad

Boil 5 medium sized potatoes. Mash and add one cube butter. Saute 1 med. chopped onion in 1 tbsp butter and 1/2 tsp salt. Add 1/2 cup water and heat. Add this mixture to potatoes and mix well. Pour into greased casserole and bake for 20 minutes in 250 degree oven.
Sliced cheese may be baked on top and diced celery may be added to mixture.

Shrimp Paella

4 tbsp olive oil
1 diced onion
3 garlic cloves
1/2 tsp leafy thyme
1 14 oz can diced tomatos
1 8 oz. bottle clam juice
3 cups chicken stock
1/2 tsp pepper
2 tsp paprika
1 bag arborio rice (12 oz.)
1 tsp leafy oregano
24 large shrimp, pre-cooked
2 scallions, diced

Heat 3 tbsp oil in large skillet. Saute onions, garlic and thyme 5 minutes. Add tomatoes, clam juice, stock, pepper, and paprika. Stir in rice and bring to boil. Reduce heat to medium low and cook uncovered 20 minutes or until rice is tender. Saute shrimp in 1 tbsp oil and oregano 3 minutes. Place shrimp and scallions over rice and serve with salt & pepper.

Hawaiian Party Meatballs

1 lb lean ground beef
1/2 cup bread crumbs
1 egg, slightly beaten
1 tbsp minced onion
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
2 tbsp milk
2 tbsp brown sugar
1 tbsp vegetable oil

1 can pineapple tidbits
1/3 cup chili sauce
2/3 cup currant jelly
1 tsp soy sauce
1/2 tsp vinegar
1 tsp corn starch
1/4 cup green onion, minced
1/4 cup red bell pepper, minced?

Mix first 9 ingredients in a bowl, then form approximately 40 meatballs. Brown meatballs in the oil, then simmer in a pot of water 10 minutes. Drain. Drain pineapple bits, set aside. Heat pineapple juice, chili sauce, currant jelly, soy sauce, and vinegar together in a heavy pot. Add cornstarch and whisk constantly to thicken. Add onion, pineapple, and bell pepper and pour over meatballs.

Greek Potatoes with Dipping Sauce

Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1/4 white onion
1 small cucumber
1/2 tsp white wine vinegar
1/2 tsp garlic
1/2 tsp oregano
6 potatoes
1/3 cup olive oil
1 1/2 cups chicken stock
1 tsp rosemary
1/2 cup lemon juice
1/2 tsp Dijon mustard
1 tsp dried thyme
2 garlic cloves, minced
2 shallots, minced
salt & pepper to taste

Preheat your oven to 350 degrees. Quarter potatoes and microwave for 2-3 minutes. Mix other ingredients in a bowl. Arrange potatoes evenly in a baking dish and pour mixture over potatoes. Bake until crispy edges form (about 20 minutes); then spray with spray oil and broil for 5 minutes. Serve with dipping sauce.

Lemon Basil Chicken

1 tbsp olive oil
1 tbsp minced garlic
8 oz. mushrooms
1 lb boneless chicken breasts (chunked)
1 tsp each, salt & pepper
1/2 cup white grape juice
3/4 cup fresh lemon juice
8 roma tomatos (chunked)
1/2 cup fresh basil leaves (chopped)
1/4 cup Asiago cheese (grated)
1 lb penne pasta

In a large skillet brown garlic and mushrooms in oil until golden brown. Add chicken chunks, salt and pepper and cook until done, about 10 minutes. Add grape juice and simmer 5 minutes. Add lemon juice and tomatoes. Simmer 2 to 3 minutes. Remove from heat and stir in chpped fresh basil. Serve over pasta and top with grated Asiago cheese.

Pepper Crusted Salmon

4 salmon fillets (4 oz each)
1 tbsp rosemary
1 tbsp crushed sea salt
2 sun dried tomatoes
1/4 cup italian style dry bread crumbs
3 tbsp dijon mustard
1/8 cup ground pepper
2 tbsp melted butter

Preheat your oven to 400 degrees. Mix rosemary, sea salt, sun-dried tomato, and italian bread crumbs together. Set aside. LIne a shallow glass baking dish with foil. Place salmon, skin down, on the foil. Spread a thin layer of Dijon mustard on the fillets. Top with bread crumb mixture and bake for 10 minutes. Remove salmon and add crushed pepper. Drizzle with butter and return to oven for 5 minutes or until fish is flaky.


4 cups fat free Greek yogurt, strained
4 cloves garlic, minced
1 large cucumber, shredded, with juice squeezed out (very important, or it becomes watery)
3 oz. olive oil
1 1/2 oz wine vinegar
pinch of salt

Mix the ingredients in a bowl and let infuse for at least two hours, preferably overnight, before serving.
Serve this Greek condiment with grilled pita, sliced tomatoes, red onion, cucumbers, peppers and pork chops.

Tacos Frescos

2 tbsp canola oil
6 corn tortillas
1/2 white onion, chopped
1 tsp garlic, chopped
1 yellow squash
1 butternut squash
1 zuccini squash
1 red pepper
1 gold pepper
1 roma tomato
1 bunch cilantro
1 tsp salt
1 tsp ground pepper
3 oz mozzarella cheese, sliced
2 oz cotija part skim crumbling cheese

Heat 1 tbsp canola oil in frying pan and braise the tortillas until golden, but not crisp. Gold over a wooden spoon handle and set aside. Chop all of the vegetables and reserve in bowls. Add onion to pan with 1 tbsp oil. Braise veggies except tomato and cilantro until edges are crips and browned. Salt and pepper to taste. Place a slice of cheese in each tortilla, then load the tortillas with crusted vegetables. Sprinkle with cotija, cilantro and tomatoes.

Monterey Artichoke Salad

1/4 cup pine nuts
8 cups spring mix lettuce
2 roma tomatos
18 kalamata olives
1/2 cup basil leaves, cut thin
1/3 cup balsamic vinaigrette
7 1/2 oz. grilled, marinated, artichoke hearts

Heat a skillet over medium heat.
Add pine nuts and toast 2 to 3 minutes, stirring occasionally, until lightly browned.
Remove to a bowl to cool.
Place first six ingredients ina  large salad bowl, and toss to coat all leaves well with dressing. Add artichoke hearts.

Reuben Dip

1 cup mayo
8 oz. cream cheese, softened
8 oz. shreded swiss cheese
2 pkg (2.5 oz.) corned beef, chopped
2 cups sauerkraut, drained and chopped

Mix mayo and cream cheese, add remaining ingredients.
Spray quiche dish with Pam. Add dip.
Bake at 375 degrees for 35 minutes until golden.
Serve with crackers.

Taco-Pasta Salad

4 oz. uncooked rotini pasta
1/2 lb lean ground beef
1/4 cup water
1 tbsp taco seasoning mix
1 green bell pepper, diced
2 tbsp salsa
2 tbsp sour cream
2 tbsp cheddar cheese, shredded

1. Prepare pasta according to its package directions
2. While the pasta is cooking, brown ground beef in a medium skillet over medium heat until no longer pink. Drain and return to skillet.
3. Add water, taco seasoning and bell pepper, simmer until the sauce thickens, stirring occasionally.
4. While the beef is simmering, combine salsa and sour cream in a small bowl.
5. Portion out the salsa, top with ground beef mixture, and sprinkle with the cheese and sour cream mixture.
(optionally, mix it all together and bake topped with cheese long enough to melt the cheese)

Marsha's Quick Kosher Dills

Brine: 1 qt vinegar, 3 qts water, 1 cup-salt
Boil all brine ingredients together and keep hot.
Pack cucumbers in jars.
Add to each jar:
3 garlic cloves
1 red pepper
1/2 head fresh dill
Pour brine to cover, seal jars while hot. Can be water bath processed for 20 minutes.

Jon's Commentary: If I don't feel like messing with fresh garlic cloves, I just substitute a tablespoon of minced garlic from the jars like you get at Costco. You can use a tsp of crushed red peppers instead of the whole red pepper, or substitute a sliced up jalapeno for a little more bite. I also usually cram in an extra "head" or two of dill, just because I grow it myself, have plenty to spare, and love dill-y pickles.

If you end up with extra brine, just put it in a big jar in the fridge and save it for the next batch - add to the new brine you're boiling. Or, if you, like my family, just like to make sour cucumbers by soaking them in vinegar and water overnight, perhaps with a slice or two of onion thrown in, just let the brine cool and use it for that purpose.

Also, as soon as the jars are cool to the touch, if you put them in a refrigerator and keep them chilled, you'll get much crispier pickles. The fresher the cukes, the better.

Tuesday, January 24, 2012

Gnaw on the bone BBQ Sauce

Ganked from Home on the Range

Gnaw on the Bone Barbecue Sauce. (click on the photos to enlarge)

The recipe can be halved for smaller households.

1 extra large Walla Walla sweet onion, minced
8 cloves garlic, minced (you can used the pre-minced in the jar)
1 and 1/2 cups Bourbon (I know you're just cooking with it, but use a good quality one)
1 teaspoon ground black pepper
pinch of cayenne pepper
1 tablespoon salt
2 cups tomato sauce
1/2 cup tomato paste
2/3 cup plus 4 tablespoons (not quite a cup total) apple cider vinegar
4 tablespoons liquid smoke flavoring
1/2 cup Worcestershire sauce
1 cup packed brown sugar
1/3 cup honey
1/8 teaspoon dry mustard
1 teaspoon Scoville Brothers Heavy Metal Heat Hot Sauce

Directions: In a large skillet over medium heat, saute the onion until it caramelizes and just starts to turn golden brown (about 5 minutes). Add in garlic and bourbon and simmer on low 10 minutes, stirring occasionally. Mix the remaining ingredients, turn up heat just past low, towards medium and just until it comes to a slow boil (careful not to scorch as it does have a high sugar content). Reduce heat back to low and simmer for 20 minutes, again stirring occasionally.

Let it set 24 hours before serving. (Right after cooking it will be too sweet, too smoky, but after it sits - oh my, it's get your fingers out of that!) This sauce gets its complexity over time and is awesome after sitting a day. It does well on a grill as the sugars in it do this mind meld thing when exposed to flame that will have you you going back for seconds. But for winter, pour it over some ribs or chicken in a crockpot and let it cook on low all day.

Monday, January 16, 2012

Cheesy Ham and Potato Casserole

1 cup cream-style cottage cheese
6 oz. Cream cheese, softened
1 T snipped chives
1/2 tsp dried basil, crushed
1/2 tsp paprika
3 cups frozen loose-pack hash brown potatoes, thawed
2 cups cooked ham or turkey ham, cubed
1 cup shredeed mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 inch baking dish, place half of the hash browns. Spread cream cheese mixture on top. Sprinkle ham cubes evenly over cheese layer. Sprinkle half of the mozzarella over ham. Top with the remaining hash browns. Bake, uncovered, in a 400 degree oven for 35-40 minutes or until heated through. Top with remaining mozzarella; return to oven for 2-3 minutes or until cheese melts. Makes 6-8 servings.

Reuben Casserole

1 can (1 lb., 11 oz.) sauerkraut, drained
2 medium tomatoes, sliced
2 tablespoons Thousand Island Dressing
8 oz. Sliced corned beef, shredded
8 oz. Shredded Swiss Cheese
1 can Pillsbury Refrigerated 6 Tenderflake
Baking Powder Biscuits
2 crisp rye crackers, crushed
1/2 teaspoon caraway seed

OVEN 425degrees
Spread sauerkraut in bottom of 12x8 inch or 9" square baking dish. Top with tomato slices; dot with dressing. Cover with corned beef; sprinkle with cheese. Bake at 425 degrees for 15 minutes. Remove casserole from oven. Open biscuit can; separate dough into 6 biscuits. Separate each biscuit into 3 layers; slightly overlap layers on casserole to form 2 rows on 12x8 casserole; 3 rows on 9 inch square baking dish. Sprinkle with crackers and caraway seed.

Bake at 425 degrees for 15 to 18 minutes, until biscuits are golden brown.

Tips: If desired, 6 crisp rye crackers, crushed and blended with 2 tablespoons butter and 1/2 teaspoon caraway seed may be sprinkled over the cheese instead of the biscuit topping. Garnish with parsley. To shread corned beek, cut into thin strips with kitchen shears.

Catfish Parlor's Cole Slaw

(ganked from the Austin TX Catfish Parlor - by permission)
1 Green Cabbage, shredded
1/2 to 1 large onion, sliced
1/2 large bell pepper, chopped
1/2 cup vegetable oil
1/3 to 1/2 cup red wine vinegar
Salt to taste, about 1-1/2 teaspoons
Pepper to taste
Sugar to taste, 1 teaspoon or more
1 clove garlic, minced
Chopped parsley for color
Remove wilted outer leaves of cabbage
Slice cabbage and onion in long, thin pieces.
Chop cabbage core and green pepper in food processor or grinder
Combine Cabbage, onion and green pepper in large bowl and toss.
Set aside.

In a blender, food processor or by hand, mince garlic.
Add red wine vinegar, oil, pepper and salt.
Blend and pour over slaw.
Toss well.
Add sugar to taste. Amount will vary with the season and the sweetness of the cabbage.
Add chopped parsley for color.
Store slaw covered in the refrigerator for up to three days. After that, it will start turning into sauerkraut.
Makes about 1 to 1-1/2 quarts.

Bourbon Chicken

4 chicken breasts
2 tablespoons oil
1 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup (6 tablespoons) bourbon
1/2 teaspoon garlic powder
2 tablespoons Dijon mustard

Place chicken breasts in a 9-by-13-inch baking dish. In a small bowl, combine oil, ginger, soy sauce, onion, sugar, bourbon, Dijon mustard and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight, or at least 2 hours.

Preheat oven to 325 degrees. Remove dish from refrigerator and remove cover. Bake, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.