Warm and tasty on a cool evening.
| 4 Cups | Apples, cut in 1/4 inch slices. |
| 1 tsp | Cinnamon. |
| 1/2 Cup | Sugar. |
| 1/2 - 1 Cup | Water. |
| 3/4 Cup | Flour, sifted. |
| 1 1/2 tsp | Salt. |
| 6 Tbs | Butter or margarine (soft). |
Arrange apples in greased baking dish. Sprinkle with cinnamon and pour water over them.
Work other ingredients together with hands until crumbly and spread/crumble over apples.
Bake at 375 F for 45-50 minutes and serve with cream or ice cream (vanilla.)
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Really easy. Really good.
| 1/2 Cup | Apricot preserves. |
| 1/4 Cup | Cider vinegar. |
| 2 Tbs | Vegetable oil. |
| 1 1/2 tsp | Ground ginger (or grated fresh). |
| 1 | Chicken, broiler or fryer, halved or cut up. |
| 1 1/2 tsp | Salt. |
| Salt and pepper to taste. |
Basting Sauce: In small bowl, mix well the preserves, vinegar, oil, and ginger. Set aside.
Season chicken with salt and pepper.
Under broiler, place chicken skin-side down on lightly-greased broiler pan rack.
Broil 6 inches from heat for 25 minutes.
Turn and broil 20 minutes or until fork tender, basting frequently after the first 10 minutes.
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How I do it.
While there are many tasty marinades, bastes, and seasonings you can use for barbequeing chicken, I prefer nothing at all. That's right, just put the plain chicken straight on the grill. I am also a purist about using charcoal, and I think that it's cooking over charcoal that gives the best barbeque flavor of all. I like a grill with a lid, so the chicken roasts as much as it grills, and the smoke can penetrate to give flavor all the way through. Cook it until the skin is nice and brown and a little crispy, and you can't beat it. Then you can use a sauce at the table if you really like, but first take a bite just as is.
Enjoy!
–Paul
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Source: the Chile-Heads Recipe Collection.
Heat Scale: Hot
| 2-4 lb | Chicken thighs. |
| 2 | Bell peppers, chopped in 1"x1" pieces. |
| 2 | Onions, similarly chopped. |
| 1 oz | Chipolte peppers in adobo sauce, minced (canned.) |
| 1 oz | Olive oil. |
Brown chicken in olive oil, remove from pan, add peppers and onions, brown.
Add chicken back into pan, spread chopped chipoltes over, stir a bit, cover.
Cook for 15 minutes.
Serve over rice or noodles. Yuuuuuuuummmmmmmmm!
Dave Gomberg, San Francisco (gomberg@ucsfvm.ucsf.edu)
Paul's notes: I started with 3 lbs of thighs (just enough to fit in the skillet all at once for browning) and removed the skin to keep it lean. It was still great. Also, I used 2-3 oz of chipoltes, but the un-initiated should exercise caution, these are hot and a little goes a long way. It get's better the 2nd night.
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(A great toping for ice cream. Source: Dennis Adams.)
| 1 Cup | |
| 12 oz | Semi-sweet chocolate morsels |
| 1 Cup | Walnuts or pecans, coarsely chopped |
In the top of a double boiler, combine butter and chocolate.
Cook over simmering water until melted.
(Be sure to stir as the mixture melts!)
Stir in nuts.
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Source: Cleaning & Cooking Fish.
| 1/2 Cup | Celery, thinly sliced |
| 1/4 Cup | Onion, chopped |
| 1/4 Cup | Green pepper, chopped |
| 2 Tbs | Butter or margarine |
| 1 16-oz can | Whole tomatoes |
| 1/4 Cup | White wine |
| 1 tsp | Worcestershire sauce |
| 1 | Bay leaf |
| 1/4 tsp | Salt |
| 1/8 tsp | Cayenne pepper |
| Dash | Garlic powder |
| 1/2 lb | Walley of panfish fillets, cut into 1-inch squares |
| 5-6 Cups | Iceberg lettuce, torn |
In a 10-inch skillet, cook and stir celery, onion and green pepper in butter over medium heat until tender.
Add tomatoes, wine, Worcestershire sauce, bay leaf, salt, cayenne and garlic powder. Heat to boiling. Reduce heat and simmer, stirring occaisonally and breaking up tomatoes, for 10 min.
Stir in fillets and cook over medium heat, stirring gently, until fish flakes easily, 5 to 7 min. Remove bay leaf and serve over lettuce.
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Source: Catchin' & Cookin' Freshwater Fish, by Jan Nalepa.
| Nice size fillets of crappie, bluegill, perch, or an other small white fish. | |
| 1 Tbs | Dijon mustard |
| 2 Tbs | White vinegar |
| 1 Tbs | Soy sauce |
| 4 Tbs | Safflower or vegatable oil. |
Mix mustard, vinegar, soy sauce, and oil. If you have a lot of fish, you may want to add half again all the ingredients, or even double it.
Place fillets in a single layer in the bottom of a broiler pan (not on the slat-thing) or any other dish that can take the heat. The book says not to use glass, but I've done fine with pyrex.
Spoon 1/2 of mixture over fillets, trying to cover evenly.
Broil 5 min at 550 F. Check at 3 min and spoon on rest of mixture at that time.
Goes good with cole slaw and tiny new potatoes cooked in their skin.
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Source: Heather Kay & Jean Belard–where are you two now?
| 3 lb | Chicken wings. |
| Salt & pepper to taste. | |
| Accent seasoning, to taste. | |
| Sauce: | |
| 1/2 Cup | Honey. |
| 1/4 Cup | Soy sauce. |
| 1/4 Cup | Ketchup. |
| 4 Tbs | Brown sugar. |
| 2 - 3 | Garlic cloves, crushed. |
Cut wings in half, season, and bake 3/4 hour at 400ûF.
Pour off juice.
Pour sauce over wings and bake for 1 hour, basting every 15 minutes.
Can be served over rice.
Best done day before.
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Great for breakfast or with tea.
(Makes 1 loaf.)
| 4 Cups | All-purpose flour, sifted. |
| 1/2 Cup | Sugar. |
| 1 tsp | Salt. |
| 1 tsp | Baking powder. |
| 2 Tbs | Caraway seeds. |
| 1/4 Cup | Butter or margarine (softened.) |
| 2 Cups | Raisins and currants. |
| 1 1/3 Cup | Buttermilk. |
| 1 | Egg. |
| 1 tsp | Baking soda. |
| 1 | Egg yolk, beaten. |
Sift flour, sugar, salt, and baking powder into a mixing bowl; stir in carraway seeds. Cut in butter until mixture looks like course meal; stir in raisins and currants.
Combine buttermilk, 1 egg, and baking soda; stir in flour mixture just enough to moisten dry ingredients.
Turn onto floured board and knead lightly until dough is smooth. Shape in a ball and place in a greased 2-quart casserole. With a sharp knife, cut a 4-inch cross about 1/2-inch deep in center of dough (this makes a decorative top.) Brush with egg yolk.
Bake in moderate oven (375 F) about 1 hr to 1 hr 15 min, or until a cake tester or wooden pick inserted in center comes out clean.
Cool bread in casserole 10 minutes; remove. Cool on wire rack before cutting. To serve, cut down through loaf to divide in quarters; thinly slice each quarter.
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Spicy and warming.
| 6 Cups | Water | 1 Cup | Lentils (dry), washed |
| 2 Tbs | Oil | 1 | Onion, slivered |
| 2 tsp | Salt | 1/4 tsp | Chili powder |
| 1 tsp | Turmeric, ground | 1/2 tsp | Cumin, ground |
| 1 tsp | Corriander (dry) | 1 Tbs | Margarine |
| 1 large | Carrot, chopped | 2-3 stalks | Celery chopped |
| 1 box | Frozen spinach (optional) |
Boil water in a large pot. Add washed lenitls, return to boil, and reduce heat. Simmer 1 1/2 hr or until lentils are tender.
Mash the lentils.
Heat oil in heavy pan. Saute onion till brown. Add spices and cook 1 min (until spices smell cooked). Add carrot and celery and saute until tender.
Add sauted vegetables, spices, and margarine to pot with lentils, and spinach if you like. (The spinach makes it heartier.)
Return to boil, then reduce heat and simmer for 30 min or until flavors blend.
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Source: Carolyn Schlosser.
| 12 oz can | Frozen pink lemonade concentrate. |
| 6 oz can | Frozen orange juice concentrate |
| 24 oz | Water |
| 12 oz | whiskey (use a good, mid-grade whiskey, such as Seagram's 7, otherwise they'll have a harsh taste). |
| Ice cubes (not crushed) |
"Stock"
Combine all ingredients except ice. Will keep refrigerated for several days (at least).
Sours
Fill blender 2/3 (or a tad less) with the "Stock" and the rest of the way with good size ice cubes and blend until "frothy" (don't over-do it).
Great for BBQs, but caution: these will "sneak up on you", especially on a hot day.
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From Eastern Europe: something like cheesecake, but far, far better.
| 1 lb | Butter (sweet), softened and sieved (push through with wooden spoon.) |
| 2 lb | Farmer cheese, sieved (may need to order at a gourmet supermarket.) |
| 9 | Hard-boiled egg yolks, sieved. (Eat whites with a dab of horseradish ;-) |
| 1-1.5 Tbs | Vanilla (the best you can find.) |
| Confectioners sugar, to taste (at least 1 Cup.) |
Prepare the day before serving.
Combine first 3 ingredients together until lumps disappear (~45 min.) in a large bowl with a wooden spoon, by hand. (Squish against side of bowl to break down lumps and granules.) We have never attempted this with a blender; I am told that it won't turn out right unless done by hand. You'll probably need to split the duty between 2 or more people, or else your arm will fall off. Also, try not to let the mix warm up too much in the process; if you must set the bowl in your lap to work use a thick towel as inuslation in between (I don't suggest trying to make this in the summer.)
Add sugar about 30 minutes into the blending. Start with 1 cup, then add more if it doesn't seem sweet enough.
Add vanilla when there's 5 minutes or so remaining. Start with 1 Tbs and taste after that's blended. Add more to taste.
Separate into two halves and wrap each half in cheese cloth that has been wrinced (2 to 4 thicknesses of cheese cloth.) Gather the ends of the cheese cloth together at the 'top' and tie with a string.
Set each 'cheese' between two heavy plates. If it's not too runny, set a small weight, like a pint of yogurt or can of tuna, on top. Let sit overnight in the fridge, pouring of whey a couple of times and at the end.
Serve with coffee and a slightly sweet bread (babka is traditional.) Your mouth will be in ecstasy. We usually have it on Easter morning and then for desert after dinner (and lunch.) It's very rich, and one cheese can last a family of 4 for a couple of days. (We usually give some away also.)
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| Sauce | |
| 1 Tbs | Garlic, minced |
| 1 Tbs | Ginger, minced |
| 2 Tbs | Butter or margarine |
| 1/4 Cup | Smooth peanut butter |
| 2 1/2 Tbs | Soy sauce |
| 1 Tbs | Sesame oil |
| 1 1/2 Tbs | Rice wine or sake |
| 2 Tbs | Chinkiang vinegar (or worcestershire sauce) |
| 1 1/2 Tbs | Sugar |
| 1 tsp | hot chili paste (or sauce) |
| 3 Tbs | Chicken or vegetable broth (water will do in a pinch) |
| Noodles | |
| 1/2 lb | Vermicelli (spinach or egg if you have it, but regular will do just fine) |
| 3/4 lb | Firm tofu (may be omitted) |
| 1 tsp | Sesame oil |
| 3 Cups | Carrots, grated |
| 2.5 Cups | Cucumbers, grated |
| 2 | Bell peppers (red), sliced |
| 1 Tbs | Scallions, minced |
In a saucepan, combine all ingredients for the sauce and warm enough to melt the peanut butter and stir into a smooth sauce.
Boil the vermicelli as per the directions on the package (5 min). Drain and toss with a little sesame oil.
Mix the peanut sauce, grated carrots and grated cucumbers into the noodles. Place into a serving bowl or dish, arrange the pepper slices on top, and sprinkle the minced scallions over all.
This does make a lot; the recipe can easily be reduced. The chili paste gives it a little "zip", but it's not that hot. Without the tofu (or even with) it's excellent cold as a side dish at picnics or barbeques. With the tofu (or even without) it can be a meal in itself.
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Source: Phil Fergusen–are you out there, Phil?
| 1 Cup | Sugar. |
| 1 Cup | Brown sugar. |
| 6 oz | Orange marmalade. |
| 8 oz | Unsweetened pineapple chunks, drained. |
| 1 | Orange, chopped. |
| 2 Cups | Orange juice. |
| 1/2 Cup | White vinegar. |
| 6 oz | French's mustard. |
| 1/2 Cup | White vinegar. |
| 1 1/2 oz | Catsup. |
| 1 1/2 oz | Frank's hot sauce. |
| Red pepper flakes–as much as you can stand. |
Simmer at least two hours ... or more.
Use as marinade and/or baste for BBQ, or as a sauce at the table (or all three; also good on rotisserie chickens).
Great with (plain) macaroni salad for cooling and some rolls or bread for sopping.
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Ever wondered what kielbasa is good for?
| 1 whole | Garlic sausage (1-2 feet), cut into 1/4-inch thick rings. Even though this is Portuguese Eggs, kielbasa (Polish Sausage) works well. |
| 2 Tbs | Butter. |
| 1/2 Cup | Onion, chopped. |
| 3/4 Cup | Chicken stock (broth.) |
| 1 pkg | Frozen peas. |
| Parsley. | |
| 4 or 5 | Eggs. |
| 1/2 tsp | Sugar. |
| Salt & pepper to taste. |
Melt butter, add onions, and cook 8-10 min in a large skillet.
Stir in stock, then add peas, parsley, coriander, sugar, salt, and pepper.
Pour sauce over wings and bake for 1 hour, basting every 15 minutes.
Lay sausage rings around outer edge of skillet, on top of onion/pea/spice mixture, overlapping each round onto the one before it.
Bring to a boil, then reduce heat, cover, and simmer 5 minutes.
Break eggs into a saucer and slide atop peas (inside the circle of sausage rings), so that there is one yolk over each quarter (or fifth) of the skillet.
Sprinkle with salt and pepper, cover, and cook (simmer) 3-4 minutes unitl yolks are covered with an opaque film and the whites are set.
Serve with a spatula and eat with crusty bread.
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Great eating on a meager budget.
| 1 | Egg. |
| 1/4 tsp | Onion juice. |
| 2 Cups | Grated raw potato. |
| Flour. | |
| 1/2 tsp | Salt. |
| 1/8 tsp | Pepper. |
Beat egg until light and pale yellow.
Add seasonings and grated potato.
Stir in flour, a tablespoon at a time, using only enought to make a thick batter.
Drop by spoonfuls into a frying pan containing a little hot oil and brown slowly on both sides.
Serve with sour cream (or yogurt) and/or apple sauce. You can make a meal of them alone, or have them with a bowl of Manichevitz (sp?) Borscht (beet soup—it's better than it sounds,) or just a salad.
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Source: Mrs. Kuzavic, Toronto, Ontario.
| Peppers large enough for roasting. Hungarian hot wax peppers (or "paprikas") are traditional, but sweet bell peppers, banana peppers, or New Mexican peppers are all good. Experiment. |
| Garlic, cut in thin slices |
| Olive oil |
Source: Cleaning & Cooking Fish
by Sylvia Bashline.
| 4 | Salmon steaks, about 1-inch thick |
| 1 Tbs | Sesame seeds |
| 1 tsp | Dried dillweed |
| 3 Tbs | Margarine of butter |
| 1/4 tsp | Salt |
| 1/8 tsp | Black pepper |
Set oven to broil and/or 550 F. Grease broiler pan.
In a small skillet, cook and stir sesame seeds and dillweed in margarine over medium heat until sesame seed is light brown, about 4 min. Stir in salt and pepper. Remove from heat.
Place fish on broiler pan and brush with half of sesame seed mixture. Broil 5 to 6 inches from heat for 5 min. Turn and brush wiht remaining sesame seed mixture. Broil until fish flakes easily at center, about 5 min.
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Very thrifty, but you wouldn't know it.
Source: Dr. Boyette.
| 2 large pkg | Cream Cheese |
| 1 can | Tomato soup |
| 1 Cup | Mayonaise |
| 2 cans | Small shrimp (cooked) |
| 1/2 Cup | Onion, chopped |
| 1/2 Cup | Celery, chopped |
| 1 1/2 pkg | Unflavored gelatin |
Prepare a medium size bowl, jello mold, or the like, by coating the inside with a thin layer of mayonaise.
Melt cream cheese, soup, and mayonaise in a large pot over low heat, then add shrimp, onion, and celery.
In a small bowl, mix gelatin with a small amount of water,
add to rest, and combine.
Pour mixture into the mold and chill. Decant and serve.
Great as an hors d'oeuvre with crackers or crisp bread. Bring it to a party! To make it more decorative, arrange celery greens on a glass plate and decante it on top of them.
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Source: Nicholas Kalogerakis.
| Filling: | |
| 3 bags | Spinach (~ 1 lb each), washed & drained; you can substitute frozen, but fresh is better. |
| A bunch | Parsley |
| 1 lb | Feta cheese (or a bit less) |
| 4 | Eggs, beaten |
| ~ 2 Tbs | Corn starch |
| Salt & pepper to taste | |
| 3 or 4 | Onions (depending on size), chopped |
| 1 Cup | Oil |
Pastry: |
|
| 1 pkg | Fillo dough; DO NOT open until ready to use it. |
| "Adequate" amount | Butter (start with 1/2 stick) |
Filling:
Saute onions in oil in a large pot until lightly browned.
Add spinach and cook down until the mixture forms a light paste.
After it starts boiling add crumbled feta, salt & pepper.
Add corn starch to absorb excess water.
Add eggs and stir in quickly to avoid forming an "omelet" on top.
Immediately put aside.
Pie:
Preheat oven to 375 F.
Melt butter in a saucepan.
Coat a large rectangular backing dish with butter, and then alternate layers of fillo and brushing with butter, until ~ 1/2 the fillo is used. (Smooth in between. Keep fillo moist by spreading a damp towel over the package, lifting only to remove the next sheet.
Add filling and fold over edges of bottom fillo layers onto filling.
Continue with rest of fillo.
Use a knife to push excess top fillo down into pan around the edges.
Apply a last coat of butter.
Use knife to cut through top layers of fillo, but not into filling into squares or triangles (ie, cut each square in half across one diagonal; triangles look nicer on the plate).
Bake ~ 45 min. (You can sprinkle the top with water to keep it from burning. If it does burn, just remove and toss it–there are many layers left.
Serve with Greek Salad.
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Source: Pat Andreas.
| Salad | |
| 1 bag | Spinach (fresh.) |
| 3 slices | Bacon, fried, drained, and crumbled. |
| 3 | Hard-boiled eggs, chopped |
| 1/2 of small | Red onion, sliced. |
| 1 pkg | Mushrooms, sliced. |
| Croutons. | |
Dressing |
|
| 1 Cup | Oil. |
| 1/2 Cup | Sugar. |
| 1/3 Cup | Ketchup. |
| 1/4 Cup | Vinegar. |
| 1 tsp | Worcestershire sauce. |
Mix and toss salad ingredients.
Combine dressing ingredients and pour over salad just before serving.
This can be a first cours, a side dish, or a meal in itself.
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This dish taught me to like olives (now turned to love).
| 2 pounds | ground beaf. |
| 2 | large onions, diced. |
| Salt and pepper to taste. | |
| 1 1/2 Cup | Corn meal. |
| 1 1/2 Cup | Milk. |
| 29 oz can | Tomatoes. |
| 1 1/2 tsp | Salt. |
| 16 oz can | Creamed corn. |
| 8 1/2 oz can | Black olives, sliced. |
| 2 Tbs | Chili powder. |
Brown meat and onions. Add salt and pepper to tasted. Continue to simmer on low heat.
Meanswhile, mix cornmeal, milk, and salt in a big pot.
Add tomatoes and cook slowly, about 30 min, stirring often.
Then add corn, olives, chili powder, and mix well.
Combine meat and cornmeal mixture and place in a greased casserole or baking dish.
Bake at 350 F for 1 1/2 hours or until it begins to draw away from the sides of the pan.
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