Hot Water Crust

 (Untested. I will try this one the next time I am making Kiwi pies for my New Zealand friends)

10.62 oz. AP Flour

2.12 oz. Bread Flour

3 g Salt

2.66 fl oz. Water

4.00 oz. Butter

4.00 oz. Lard

1. Whisk the flours and salt together in a large bowl.

2. In a medium pot, bring water to a boil. Add the butter and lard until melted. Keep hot.

3. Make a well in the center of the flour. Add the water and mix until you have a shaggy ball of dough.

4. Knead for 2-3 minutes on a clean dry surface.

5. Roll out between two sheets of parchment paper.

6. Press into pan(s) as needed.

Nestle Toll House Fudge

 1.5 C sugar

2/3 C evaporated milk

2 TBS butter

1/4 tsp salt

Bring ingredients to a boil for 4-8 minutes

Add:

2 C mini marshmallows

1.5 C semi sweet morsels

1 tsp vanilla

Blend until smooth

Pour into 8" square baking dish.

Cool, cut, serve.

Alfredo Sauce

 

• ¼ cup butter
• 1 cup heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• 1 clove garlic, crushed
• ¼ cup chopped fresh parsley

• 1. Melt  Butter

• 2. Stir in Cream and simmer for 5 minutes

• 3. Add cheese and garlic, whisk continuously until heated through. Stir in parsley and serve.

Lime Punch

 1 can frozen lemonade

2 liters 7-Up

1/2 gal Lime sherbet

Mix in punch bowl, serve immediately

Mussel Chowder

 From Great Meals from the Northwest, Judie Geise, 1978 (originally printed in 1945)

2 pounds mussels, cleaned

1 tablespoon butter

3/4 cup salt pork, blanched and diced

2 leeks, including 2 inches of the green top, cleaned and finely chopped

3/4 cup celery diced

1-1/2 cups potatoes diced

pinch cayenne pepper

1/4 teaspoon powdered saffron or turmeric

1/2 teaspoon salt

3-1/2 cups milk

1/2 pint heavy cream

3 tablespoons parsley minced

Steam the mussels for no longer than five minutes, extract the meat, chop coarsely, and reserve

Reduce the cooking liquid over high heat to 1 cup and reserve it, too

Melt the butter in a 5 quart heavy pot, add the salt pork and saute until crisp and golden brown. Remove the pork bits, drain on paper towels and reserve.

In the rendered fat left int he pot, saute the leeks, celery and potatoes over high heat for five minutes. Sprinkle the vegetables with the cayenne, saffron or turmeric, and salt; add the reserved broth, bring to a boil and cook for a few minutes.

Remove the pot from the heat and add the milk and heavy cream, stirring well. Over low heat cook the chowder for about 1/2 hour until the potatoes are soft; then add the reserved mussels and pork bits and simmer for a few minutes to warm the shellfish and blend the flavors.

Serve immediately, topping each bowl with parsley. If the chowder is to be reheated, do not boil or it will curdle.

Note: we had an amazing mussel chowder in New Zealand that seems like a similar recipe, with the addition of carrots to the mix. 

Cole Slaw Dressing

 1 c. mayonnaise

1/2 c. sugar

1 tbsp. white vinegar

1 tbsp. white horseradish (Seminole)

1/4 tsp. celery seed

I've also made a variant using up the pineapple juice after opening up a can of pineapples for another recipe. Very good, if you have it on hand.

Blend thoroughly and chill.

Cheesy Ham 'n Potato Casserole

 From the Luffman Family cookbook: 

1 can cream style cottage cheese

1 tbsp snipped chives

6 oz. cream cheese, softened

1/2 tsp dried basil

1/2 tsp paprika

3 cup frozen loose-pack hash brown (or diced) potatoes, thawed

2 cup cooked ham, diced

1 cup shredded Mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 baking dish, place 1/2 of the hash browns. Spread cream cheese mixture on top, sprinkle ham cubes evenly over cheese layer.

Sprinkle 1/2 of the Mozzarella over the ham. Top with the remaining hash browns. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until heated through. Top with remaining Mozzarella and return to oven for 2 to 5 minutes until cheese melts. Serves 6 to 8.

Another crowd pleaser at gatherings. Reminiscent of Mormon Party Potatoes.

Spicy Corn

 1/2 cup creamy buttermilk dressing

1/2 cup shredded jack cheese

From the Luffman Family cookbook:

2 tbsp parsley, chopped

1/4 cup chopped green peppers

1/4 tsp pepper

1/4 cup chopped onion

dash of red pepper

1/4 cup chopped cucumber

2 cup fresh corn or cooked frozen corn

Combine buttermilk dressing, parsley, pepper, and red pepper. Pour over remaining ingredients, mix well, and chill before serving. Serves 6.

This was a staple dish at many family gatherings and potlucks

Gluten Free Ultra Mild Enchilada Sauce

 For those of sensitive palate:

1/4 cup vegetable oil

2 tablespoons Gluten Free AP Flour

3 tablespoons Mild Enchilada seasoning (see recipe below)

8 ounces tomato sauce

1.5 cups chicken broth

Create a roux with the oil and flour. Cook until golden brown. Add the chili powder and blend into roux.

Add the chicken broth and bring to a simmering boil, then blend in the tomato sauce and allow to simmer for 10 to 15 minutes. 

You can use this immediately for enchiladas, or refrigerate for later.

Mild Enchilada Seasoning:

I make this up in large batches ahead of time, so I don't have to mess around with measuring these ingredients every time I want to make enchilada sauce, then keep it in a repurposed/relabeled 1 lb spice container. If you want to do this, the easy way is to treat a 1/4 cup measuring cup as if it is a teaspoon.

1 tsp paprika

2.5 tsp cumin

1 tsp ground oregano 

2.5 tsp garlic powder

1/2 tsp onion salt (if you only have onion powder, add a bit more salt)

1/4 tsp salt

Gluten Free White Bread

 468 g GF AP flour

35 g Sugar

2 t instant yeast

1-1/4 t salt

1-1/4 t Xanthan Gum

227 g warmed milk

4 T softened butter

3 large eggs

Mix dry ingredients. Drizzle in milk while beating. Beat in eggs one at a time.

Let rise, form into loaves, rise again. Bake at 450?

 

What a pleasant thing it would be to be a knife, always eager to take the path of least resistance, always drawn to the weak points, falling through tendons and skin and rinds like a blade of grass swept downstream. The knife slips and slides, skids and curls, leaving piles of tiny scrolls of orange peels, lemon peels, melon rinds, like a mound of curling ticker tape. It saws slowly against flesh, parting vein and muscle, tendon and gristle, breaking the goat cutlet down until it no longer resembles any part of any living creature. All you need is one good knife, and one good skillet, thinks Shara. With these simple tools one can create anything.

Cardamom Cookies

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 1/2 teaspoons ground cardamom

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar

In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.

Combine the butter and brown sugar in the mixer. 

Beat on medium speed for 1 minute. 

Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes. 

Beat in the eggs, one at a time, and the vanilla at medium speed.

Add the rest of the dry ingredients gradually.

Refrigerate the dough for about an hour.

Stir together the granulated sugar and remaining 1/2 teaspoon of cardamom.

Coat small balls of dough with this mix.

Preheat the oven to 350°F.

 Bake for 5 minutes, then rotate the baking sheet. front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned. 

Franceshina Sandwich

 In portuguese "Francesinha" means little french girl. It's said this is an invention of a returned emigrant from France. It is a great sandwich and its sauce is a big secret! Nobody really knows the true sauce! Read more  

Note: When we ate this sandwich in Portugal, the meat and other ingredients seemed to vary according to local custom or simply individual preference, so you can try it with anything from hot dogs to fried eggs on top of the bread.

Sandwich

2 slices of white bread 

2 slices of smoked ham

4 slices of cheese  

1 grilled sausage  

1 fried or roasted slice of beef 

Both the sausage and the beef should be cooked or reheated before assembling the sandwich shopping list 

Sauce: 

1 beer 

1 cube of chicken stock 

1 tbsp butter 

2 tbsp concentrated tomato paste  

1/4 cup brandy or Port  

1/4 cup milk 

1 tbsp cornstarch 

chilli flakes to taste

1 bay leaf

Sauce: 

Dissolve cornstarch into the milk and add all the ingredients. Blend the liquid mix on a food processor. 

Put it into a pan over low heat and add the bay leaves . Stir it until it starts to boil. It's ready - reserve. 

Sandwich: 

Assemble the sandwich and save 2 slices of cheese. 

Put the sandwich on a plate and place the 2 slices of cheese on top. 

Pour the sauce over the sandwich (should be hot, so the cheese melts). 

Clam Fritters

 4 Cups minced razor Clams

1/2 Cup cooked minced bacon-un-drained

6 to 8 green onions-minced

2 eggs

1/2 tsp.baking powder

1/4 tsp. garlic salt

1/8 tap Black pepper

Trader Joes Everyday Seasonings or equivalent

1/2 Cup Pride of the West All- purpose Batter Mix or bisquick

1/2 Cup Whole Wheat Flour

1 Cup milk

11/2 Cups coconut oil or canola or avacado oil

Make the batter:

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter.

Add bacon, onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).

Heat the coconut oil to a depth of one inch in a large skillet on medium heat.

Spoon the fritter batter into the heated coconut oil and cook till golden.

Flip the fritters and cook until golden.

Remoulade

 1 1/4 cups mayonnaise.

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika.

1-2 teaspoons Cajun or Creole seasoning.

2 teaspoons prepared horseradish.

1 teaspoon pickle juice (dill or sweet, your preference)

1 teaspoon hot sauce (preferably Tabasco)

1 large clove garlic, minced and smashed.

Bourbon Sauce

 2 cup bourbon

2 cup brown sugar

1 cup ketchup

2 tablespoons  worcestershire sauce

1 lemon, juice only

1/2 cup apple cider vinegar

1/4 t white pepper

1/4 t liquid smoke

1/2 c honey

added 1/2 cup? pineapple juice (try cranberry?)

Thicken with 2T corn starch in 1/2 c water

Sauerkraut

 5 lbs organic cabbage, thinly sliced or diced

3 tbs sea salt

Mix the cabbage and salt in a large bowl. 

Cover with cheesecloth for an hour or so, until it gets juicy.

Pack into a clean stone crock.

Find a plate that will fit the inner circumference of the crock and weigh down the plate to hold the cabbage firmly packed.

Let ferment for 5 to 10 days at around 72 degrees F.

Billy Parisi’s salad dressings

Ranch

1.5 c mayo 

.75 c buttermilk 

2 tsp garlic granules 

2 tsp onion granules 

1.5 tsp dry dill 

1 tsp salt 

1/4 tsp pepper 

Bleu 

1.5 c mayo 

1/2 c sour cream 

1/2 c buttermilk 

2 tsp onion granules 

1 tsp sugar

1 tsp salt 

1/4 tsp pepper 

2 tsp vinegar 

1/2 c bleu cheese 

Italian 

1/3 c red wine vinegar 

2 tsp dijon 

2 cloves garlic minced 

2 tbsp dry oregano 

2 tbsp dry basil 

1 tbsp parsley flakes 

pinch crushed red peppers 

1 tbsp sugar 

1/3 c parmesan 

1/4 tsp pepper 

1 c oil 

Balsamic Vinaigrette 

1/3 c balsamic vinegar 

1/2 shallot fresh chives 

2 tsp whole grain mustard 

3 tbsp honey 

1 c olive oil

1 tsp salt 

1/4 tsp pepper

Thousand 

1/2 c diced pickles 

 2 hb egss grated 

1.5 c mayo 

1/2 onion 

2 tbsp pimentos or roasted red peppers 

1/4 c chili sauce 

2 tsp cider vinegar 

2 dashes hot sauce 

1 tbsp sugar 

1 tsp salt 

1/4 tsp pepper

Gordon Ramsay's Huevos Rancheros Sauce

 Olive oil

Red & green peppers 1 each, diced

Onions 1 medium, diced, 

Caramelize onions and peppers in olive oil

Add:

Salt & Black Pepper

Garlic cloves

Cumin 1 tsp

Smoked chipotle puree 1-2T

Pork chorizo 1/2 lb pre-cooked and drained

stewed tomatoes (10 oz)

Puree with an immersion blender after fully cooked, and serve over tortillas and eggs with cheese, avocados, black beans, etc.

Purportedly KFC

• 1 cup all-purpose flour
• 1 teaspoon ground oregano
• 1 teaspoon chili powder
• 1 teaspoon dried sage
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon pepper
• 2 teaspoons salt
• 2 tablespoons paprika
• 1 tablespoon onion salt
• 1 teaspoon garlic powder
• 2 tablespoons Accent (MSG seasoning)
• 1 can lard (enough to cover chicken in the fryer)