Pefernoss

Many years ago, when I worked in the restaurant business, I knew a waitress named Shirley. A bit of an ornery old character, but that gal could work circles around any three young waitresses. I remember one Sunday morning in particular when Shirley called to say that the opening cook hadn't showed up, so I went in to open up the kitchen. The dishwasher also was a no-show, and the second waitress that was supposed to work in the morning was running late for some reason. Shirley and I ran that place by ourselves the first few hours of a Sunday morning breakfast rush, and it was a thing to behold! Not a wasted movement as the two of us remained in a constant circuit between the dining room, dishwashing area, and kitchen.

Anyway, Shirley used to bring in an old (I thought it was German) traditional spiced cookie, called Pefernöss. I loved them, and one day managed to talk her out of the recipe, just in case. A number of years later, I found that Shirley had died of cancer, taking her recipe to the grave. But I found a copy in my files, and it's here in the cloud for posterity.

1-1/2 cups sugar
1 cup butter (lard works wonders, too)
1 egg
1/2 tsp anise oil
2 tablespoons Karo syrup
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
3-1/2 cups of flour

Mix batter well.
Bake drop cookies - size by preference, but usually a around a tablespoon of batter each for 7 minutes at 350 degrees.
After they cool, dip them in powdered sugar.

Here's to you, Shirley. We miss you!

Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.

South of the Border Pie

2 slices bacon
1 small onion
1 lb ground beef
15 oz stewed tomatoes
8 oz tomato sauce
1 T chili powder
dash salt
1 box cornbread muffin mix

Saute bacon until crisp and drain grease.
Brown onion and ground beef, stir in crumpled bacon, tomatoes, tomato sauce, chili powder and salt.
Heat to boiling
Place mixture in baking dish.
Mix cornbread batter according to instructions on the box, then pour it over the mix.
Bake for 35 minutes at 375 degrees.

Balsamic Chicken

(from Mike Gamblin)

6 chicken breasts
1 T canola oil
3 cloves minced garlic
1 cup chicken broth
1/2 cup balsamic vinegar
2 T honey
1/2 tsp pepper
3 chopped scallions
salt & pepper to taste

Heat oil in non-stick pan and sauté chicken 4 minutes each side or until brown.
Alternativly, grill chicken each side 3 minutes to brown. Remove chicken from pan and add garlic.
Stir 30 seconds, then add remaining ingredients.
Return chicken to pan, reduce heat, cover and simmer 25-30 minutes.
Salt & pepper to taste and serve with fresh vegetables and bread.

Turkey Curry Soup

(from Mike Gamblin)
3 T butter
1 chopped onion
3 diced carrots
2 diced celery stalks
3 tsp curry powder
3 T flour
6 cup chicken stock
2 diced potatos
1 shredded Granny Smith apple
2 cups shredded turkey breast
2 tsp salt
1/2 tsp pepper
2 cups cooked rice

Heat butter in skillet over moderate heat.
Add onion, carrots, and celery and cook 5 minutes.
Add curry to flour and sprinkle over onion mix, cooking until fragrant and starting to brown.
Add stock and bring to a boil.
Add potatos and apple, reduce heat, and simmer 30 minutes. Stir in turkey, salt, and pepper, and simmer an additional 5 minutes.
Serve over rice in bowls.

Baked Chicken Reuben

Ingredients:
4 whole boned chicken breasts, halved
1/4 tsp salt
1/8 tsp pepper
16 oz can sauerkraut
4-4"X6" slices of swiss cheese
1-1/4 cup Thousand Island Dressing
1 tbsp. chopped parsley

Place chicken in bottom of greased baking dish.
Sprinkle with salt and pepper.
Drain the sauerkraut, then spread it over the chicken, top with swiss cheese.
Pour the dressing over the cheese.
Cover with foil.
Bake for 1-1/2 hrs at 350 degrees, or until chicken is fork-tender
Sprinkle with parsley and serve.

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.