Newer recipes, not in our cookbook

 BREAKFAST     APPETIZERS      SOUPS     SALADS     BREAD     PASTA     CHICKEN     MEATS     SEAFOOD     VEGETABLES     CONDIMENTS     DESSERTS     COOKIES  

 Breakfast
  Waffles
  • 2 cups flour
  • 1 tsp. salt
  • 4 TB. baking powder
  • 2 TB. sugar
  • 2 eggs
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 1 tsp. vanilla extract
In a large bowl, mix flour, salt, baking powder and sugar. Preheat waffle iron. In another bowl, beat the eggs, and stir in milk, butter and vanilla. Pour milk into flour and beat well. Ladle batter into waffle iron and cook until golden and crisp.
  Sausage and Egg Casserole With Sun-Dried Tomatoes and Mozzarella
  • 1 pound Italian sweet sausage, casings removed
  • 1/2 cup shallots, chopped
  • 2 garlic cloves, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 4 TB. parsley, chopped
  • 5 large eggs
  • 3 egg yolks
  • 1 cup half and half
  • 1 cup whipped cream
  • 2 cups mozzarella cheese, grated
  • 1/2 tsp. salt
Preheat oven to 375°. Butter a 13x9x2-inch glass baking dish. Sauté sausage in medium skillet until brown, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Stir in tomatoes and 2 TB. parsley. Spread sausage in prepared dish. (Can be covered and refrigerated at this point.) Whisk eggs, yolks, half and half, whipping cream, 1 1/2 cups cheese and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining cheese and parsley over. Bake until top of casserole is golden brown, about 30 minutes. Let stand 5 minutes before serving.
  Matzoh Brei
  • matzoh boards
  • eggs
Break up matzoh boards in a bowl. Mix in 1 egg per board. Scoop into hot frying pan, and cook like pancakes. (Source: Recipes We Grew Up With by Sandy Lurie)
  Bacon and Swiss Waffles
  • 2 cups Bisquick or similar baking mix
  • 1 1/2 cups milk
  • 2 eggs
  • 1 cup shredded Swiss cheese
  • 1/2 cup crumbled cooked bacon
Heat waffle iron and grease with cooking spray. Stir baking mix, milk and eggs in large bowl until blended. Stir in cheese and bacon. Pour into waffle iron. Bake until waffle is golden brown.
  Tender Dutch Baby
  • 3 TB. butter, divided
  • 1/2 cup flour
  • 3 TB sugar
  • 1/2 tsp. salt
  • 2 eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 tsp. vanilla
Heat oven to 375°. Put 1 tablespoon of the butter in a 10-or 12-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly. Pulse together the flour, sugar and salt in a blender or food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth, 30 to 45 seconds. Remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes. Do not open the oven while baking. The Dutch baby should puff up in the center with the edges dark and crispy. Serve warm with (optional) sprinkling of powdered sugar and lemon wedges for squeezing.
 Appetizers
  Rumaki sans liver
  • 1/4 cup soy sauce
  • 1 TB. grated fresh ginger
  • 2 TB. brown sugar
  • 1/2 tsp. curry powder
  • 12 canned water chestnuts, drained and halved
  • 8 bacon slices, cut crosswise into thirds

Stir together soy sauce, ginger, brown sugar and curry powder. Add water chestnuts and toss to coat. Marinade, covered and chilled, for 1 hour. Soak 24 toothpicks in cold water for 1 hour, then drain and dry off. Preheat broiler. Remove chestnuts from marinade. Place 1 piece of bacon on a work surface and put water chestnut in center. Wrap bacon around chestnut and secure with a toothpick. Make 23 more rumaki in same manner. Broil rumaki 2 inches from heat, turning once, until bacon is crisp, about 5 to 6 minutes. Serve immediately.
 Soups
  Nasturtium Soup
  • 4 TB. butter
  • 3 cups vegetable or chicken broth
  • 1-2 pinches saffron threads
  • juice of 1 lime
  • 15 nasturtium flowers
  • 15 nasturtium leaves
  • salt to taste
Combine saffron, butter and broth in a small saucepan and bring to boil. Add nasturtium flowers and leaves and remove from heat. Puree the leaves and flowers in a food processor, gradually adding enough of the liquid to make a smooth soup. Tiny flecks of leaves and flowers will be visible, so sieve it for a totally smooth soup, if desired. Return the soup to the pan and warm just enough to bring the temperature up, but do not cook for longer than a minute. Season with lime juice and salt. (Source: Alain Passard, via the SF Chronicle)
 Salads
  Chinese Chicken Salad
  • 1 head Napa cabbage, chopped
  • 1 baby bok choy (optional)
  • 1/2 bunch green onions, chopped
  • 1/2 bunch cilantro
  • 1-2 cupchicken, cooked and shredded
  • 1 package raimin noodles, uncooked and broken up
  • 1/2 package sesame bread sticks
  • 1/2 cups slivered almonds, toasted
  • 1/2 cup cashews (optional)
  • 1 small can Mandarin oranges, drained (optional)
Dressing:
  • 4 TB. sugar
  • 1/2 tsp. pepper
  • 4 TB. white vinegar
  • 1/2 cup vegetable oil
  • 2/3 tsp. salt
Mix salad ingredients, but add last four ingredients just before tossing with the dressing. For the dressing, mix in a small container and shake. Shake again before adding to the salad, and then toss well. Use less dressing to keep the salad crispy. Note: Add the oil slowly to the other ingredients and the dressing will not separate. If you use peanut oil and rice wine vinegar, leave out the sugar. You can use peanuts instead of the other nuts. (Source: Joe-Nick)
  Minted Mediterranean Couscous Salad
  • 3/4 cup water
  • 1/t tsp. salt
  • 1/2 cup couscous
  • 1 cup chopped red bell pepper
  • 1/3 cup pitted Kalamata olives (or other brine-cured black olives), halved
  • 1/2 cup fresh mint, chopped
  • 3 TB. bottled olive oil vinaigrette
  • 1/2 cup feta cheese, crumbled
  • 8 medium romaine leaves, left whole
Bring water and salt to boil in saucepan. Add couscous, stir, and remove from heat. Cover and let stand 5 minutes. Transfer to a bowl and fluff with a fork. Let cool slightly. Stir in chopped pepper, olives and mint. Stir in vinaigrette. Fold in feta cheese. Season with salt and pepper, and serve on romaine leaves.
  Couscous Salad with Cucumber, Peppers and Tomatoes
  • 1 cup water
  • 1 cup couscous
  • 1/2 tsp. salt, plus salt to taste
  • 2 roasted red bell peppers, diced
  • 1/2 lb. cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, diced
  • 1 small jalapeno or serrano chili, seeded and minced
  • 1/3 cup fresh cilantro, chopped
  • 6 TB. olive oil
  • 5 TB. fresh lemon juice
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 3 cloves garlic, minced
  • freshly ground pepper
Bring water to boil in a saucepan, add 1/2 tsp. salt, couscous and remove from heat. Stir well, cover and let stand for 10 minutes. Uncover and transfer to a bowl. Fluff with a fork and allow to cool. Scatter peppers, tomatoes, cucumbers, chili pepper and cilantro over the top. In a small bowl, whisk together olive oil, lemon juice, paprika, cumin and garlic. Season to taste with salt and pepper. Add to the couscous and toss together to mix.
  Berlin-style Potato Salad
  • 3 lbs. Yukon Gold potatoes
  • 1/2 cup coarsely chopped bacon
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 red onion, diced
  • 1/4 cup chives, chopped
  • 1/4 cup pickle juice or cider vinegar
  • salt and pepper
  • 1 tart green apple, quartered and cored but not peeled
  • 1 tsp. paprika
Cook potatoes in their skins until just done. Let cool, but do not refrigerate. Cut into thin slices. Fry bacon until crisp, then drain on a paper towel. Mix together mayo, sour cream, onion, chives and pickle juice. Add bacon, then season with salt and pepper. Cut apple quarters into thin slices. Toss everything together, sprinkle with paprika, and then refrigerate for at least two hours. (Source: adapted from Peter Kahl of Speisekammer German restaurant in Alameda, via the SF Chronicle)
 Bread, sandwiches and pizza
  Popovers
  • 1 1/2 TB. unsalted butter, plus more for greasing pans
  • 1 1/2 cups flour
  • 1/4 tsp. salt
  • 2 eggs, room temperature
  • 1 1/2 cups milk, room temperature

Preheat oven to 425°. Grease popover pans or muffin cups with softened butter (or cooking spray). Place pans in oven to 2 minutes to preheat. Whisk together flour, salt, eggs, milk and melted butter until smooth. Fill popover pans less than half full and bake 30 minutes -- and do not open oven. (adapted from Barefoot Contessa)
 Pasta and rice
  Lentils and Eggplant with Brown Rice
  • 3 TB. sherry, water or stock
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 cup mushrooms, chopped
  • 1 carrot, chopped
  • 1 small eggplant, peeled and cubed
  • 1 cup lentils
  • 1 cup brown rice
  • 1 8-oz. can tomato sauce
  • 2 cups stock or broth
  • 2 cups water
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • parsley, chopped
Sauté the vegetables, add everything but the parsley, cover and bring to a boil. Reduce heat and simmer for 40 to 45 minutes, or until liquid is absorbed. Stir in parsley.
  Linguini, Bacon and Onions
  • 6 oz. slab of bacon
  • 2 TB. olive oil
  • 2 large onions, sliced 1/2"-thick
  • 1 1/2 cups hot chicken broth
  • 1 lb. linguini
  • 3 egg yolks
  • 1 cup grated Parmesan cheese
  • coarsely ground black pepper
Bring six quarts of salted water to a boil. Cut bacon into 1/4-inch slices, then into 1/4-inch strips. Heat olive oil in skillet over medium heat. Cook bacon until browned but still soft. Remove bacon, leaving fat in the pan. Add onions and cook until wilted but still crunchy, about 4-5 minutes. Add broth, bring to a boil, then simmer. Cook until liquid is reduced by half. Stir linguini into boiling salted water. Cook until done, about 8 minutes. Ladle off a cup of the pasta-cooking water and set aside. In a large pot, combine pasta and sauce. Bring to a boil, stirring to coat the pasta with the sauce, adding salt if necessary. Add broth and pasta-cooking water if necessary to make enough sauce to coat pasta generously. Remove from heat and add egg yolks one at a time, tossing well after each. Add grated cheeese, then black papper, tossing well. Serve immediately. (Source: Lidia Bastianich)
  Patti Labelle's Over-the-Rainbow Macaroni and Cheese
  • 1 TB. vegetable oil
  • 1 TB. elbow macaroni
  • 1 stick plus 1 TB. butter
  • 1/2 cup shredded muenster cheese
  • 1/2 cup shredded mild cheddar cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack
  • 2 cups half-and-half
  • 8 oz. Velveeta, cut into small cubes
  • 2 eggs, lightly beaten
  • 1/4 tsp. salt
  • freshly ground pepper
Preheat oven to 350°. Lightly butter a deep 2 1/2-qt. casserole dish. Bring a large pot of salted water to a boil. Add the oil, then the macaroni, and cook until macaroni is just tender, about 7 minutes. Do not overcook. Drain well and return to the cooking pot. In a small saucepan, melt the stick of butter and stir into the macaroni. In a large bowl, mix the muenster, cheddar and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining cheese and dot with the remaining butter. Bake until bubbling around the edges, around 35 min.
  Penne with Asparagus and Mushrooms
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 1 package fresh mushrooms, sliced
  • 1 bunch fresh asparagus, trimmed and chopped
  • 1 can (14.5 oz.) pureed tomatoes
  • salt and pepper to taste
  • 1 lb. penne pasta
  • 1 cup cream
Heat the olive oil in a skillet over medium heat and sauté the garlic. Add mushrooms and cook 5 minutes, then add asparagus and cook 5 more minutes. Stir in tomatoes, season with salt and pepper, then reduce heat to low and cook 20 minutes. Cook the penne pasta. Add cream to the sauce and cook for 5 more minutes, until sauce is thickened. Serve over pasta. (Source: Allrecipes.com)
  Artichoke and Tomato Pasta
  • 6 oz. uncooked bowtie pasta
  • 1 can artichoke hearts, drained and halved
  • 1 cup plum tomatoes, chopped
  • 1/4 cup basil leaves, torn
  • 1 TB. olive oil
  • 1 TB. lemon juice
  • 1/4 feta cheese, crumbled
Cook noodles, then rinse under cold running water. Drain and set aside. In bowl, combine remaining ingredients except for the cheese. Add pasta and toss to coat, then refrigerate for one hour. Add cheese and serve. (Source: Weight Watchers)
  That's Shallota Flavor Spaghetti
  • 2 TB. olive oil
  • 2 TB. butter
  • 2 cloves garlic, chopped
  • 10 shallots, halved, thinly sliced
  • salt and pepper
  • 1 lb. whole-wheat spaghetti
  • 1 bunch flat-leaf parsley, chopped
  • 1 cup parmesan cheese, grated
Heat the olive oil with the butter in a high-sided sjillet. Add garlic and shallots an season with salt and pepper, then cook 20 minutes, stirring occasionally, until caramelized. Meanwhile, heat a pot of boiling water, add salt and cook the spaghetti. Add 2 ladles of starchy cooking water to the caramelized shallots, and stir. Drain pasta and add to shallots. Add parsley, cheese and more black pepper. Toss for a minute or two, then serve. (Source: Rachael Ray)
 Chicken
  Chicken With Yogurt and Mustard
  • 1 1/2 cups plain yogurt
  • 1/3 cup Dijon mustard
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 4 lbs. chicken parts



Preheat oven to 400°. Mix together yogurt, mustard, salt and pepper. Spoon into a glass baking dish. Add the chicken parts, turning them to coat with the yogurt mixture. (Can cover and refrigerate at this point.) Bake 45 minutes until chicken is golden brown. Transfer chicken to serving platter. Scrape the curdled yogurt mixture in the baking pan into a blender and blend until smooth. Pour over chicken. (Source: Lydie Marshall in SF Chronicle)
  Black Walnut Chicken
  • 1 cup black walnut pieces
  • 3 to 4 lbs. skinless chicken pieces
  • 4 cups chicken broth
  • 6 TB. butter
  • 7 TB. flour
  • salt and pepper
Spread nuts on a baking sheet and set in 375° oven for 10 minutes, stirring or shaking them once or twice, until lightly toasted. Let cool to room temperature, then pulverize lightly in a food processor. Combine chicken and broth in a large saucepan, bring to a boil, then cover and cook gently for 20 minutes or until chicken is cooked through. When chicken is done, melt the butter in another pan, add the flour, then cook for 2 minutes without browning. Remove chicken from the broth, defat if necessary, then whisk the broth into the roux. Bring to a boil, stirring frequently, then add chicken and season with salt and pepper. Stir in ground black walnuts, simmer a few minutes and serve.
  Basic Basted Chicken
  • 2 lbs. cut-up chicken
  • salt and pepper to taste
  • 1 onion, chopped
  • 1 cup chicken broth
Arrange chicken skin-side up in an oven-proof pan. Bake at 425° for 25 min. until skin is crisp and well-rendered of fat. Drain. Add remaining ingredients to pan. Lower heat to 350°, basting occasionally, until chicken is tender (about 30 minutes). Spoon pan juice over chicken and serve. (Source: Steve's mom)
Indian Chicken: Replace half of liquid with 1/3 cup orange or pineapple juice. Sprinkle chicken lightly with curry powder, cinnamon and garlic salt. Add 2 TB. raisins to pan.
South Seas Chicken: Substitute 1/3 cup pineapple juice and 2 TB. soy sauce for part of liquid. Season chicken with garlic salt and ginger. After browning the chicken, add one diced green pepper and 1/3 cup diced pineapple to the pan under the chicken.
Hungarian Chicken: Reduce broth to 1/3 cup. Season chicken liberally with paprika, garlic salt and dill weed. Just before serving combine 1/2 cup plain yogurt with 1 TB. flour. Add to pan juices and heat until bubbling, then spoon over chicken.
French Chicken: Replace part of liquid with 1/4 cup dry white wine. Season chicken with a pinch of nutmeg and a dash of poultry seasoning. (Optional: After browning the chicken, put 2 diced carrots and 1/2 cup sliced mushrooms under the chicken in the pan.)
Italian Chicken: Replace broth with 1 cup tomato juice and 2 TB. wine. Add one diced green pepper. Season with oregano, basil and garlic salt. Just before serving, sprinkle with 2 TB. shredded Parmesan.
Spanish Chicken: Follow directions for Italian Chicken but substitute 1/4 cup orange juice for the wine. Add bay leaf instead of basil. Add 4 slices stuffed green olives. Omit cheese.
Mexican Chicken: Follow Italian directions but add a pinch of chili powder and cumin. Use shredded cheddar for the cheese.
Greek Chicken: Replace broth with 3/4 cup tomato juice and 2 TB. lemon juice. Season with bay leaf, oregano, garlic salt, cinnamon and nutmeg.
German Chicken: Replace part of liquid with 1/3 cup beer. Season chicken with garlic salt. Add a bay leaf and 1 tsp. caraway seeds.
Czech Chicken: Replace part of the liquid with 1/3 cup tomato juice and 2 TB. wine. Season chicken with garlic salt, paprika and coriander.
Chinese Chicken: Replace part of the broth with 1/3 cup sherry wine and 2 TB. soy sauce. Season the chicken with garlic powder and 1/4 tsp. powdered ginger.
Cuban Chicken: Replace part of broth with 1/4 cup rum. Sprinkle chicken with garlic salt and paprika. Add a bay leaf and a pinch of saffron.
African chicken: Replace part of the broth with 2 TB. lemon juice. Season the chicken with 1/2 tsp. turmeric. Add a bay leaf and a minced clove of garlic to the pan.
  Chicken 'n' Cheese Casserole
  • 2 cups pasta, cooked
  • 2 cups chopped chicken breast, cooked
  • 2 cups canned cream of mushroom soup
  • 2 cups skim milk
  • 8 oz. cheddar cheese, cut in small cubes



Preheat oven to 350°. In large casserole dish, combine all ingredients, mixing well. Bake for 40 minutes, covered, then remove cover and bake another 15 minutes. (Source: Weight Watchers)
 Meat and casseroles
  Harvest Bean Supper
  • 3 cans beans, drained
  • 1 can condensed onion soup
  • 1 TB. mustard
  • 1 tsp. chili powder
  • 6 eggs
  • 6 slices bologna
  • 2 TB. butter
  • parsley sprigs
Combine beans, soup and seasonings, and cook over moderate heat for 8 min. Turn mixture into greased 2 qt. casserole. Make a cut from edge to center of each bologna slice, fold to form pointed cone, then secure with toothpick. Set cone into beans, leaving 1/2" above surface. Break an egg into each cone, and dot with butter. Bake 30 min. at 350° until eggs set, then garnish with parsley, and salt and pepper to taste. (Source.)
  Hamburger Stroganoff
  • 1/4 cup dried minced onion
  • 1/s cup hot water
  • 1 beef bouillion cube
  • 1 1/2 lbs. ground beef
  • 1 small can sliced mushrooms
  • 3 TB. ketchup
  • 1 TB. worcestershire sauce
  • salt and pepper
  • 2 TB. flour
  • 1 cup sour cream
Mix dried onion with water and bouillion. Brown ground beef, then add onions and broth, liquid from can of mushrooms, ketchup, worcestershire, salt and pepper. Let cook 5 minutes. Sprinkle 2 TB. flour on top of beef, then mix in well and cook 2 more minutes. Add mushrooms and sour cream and heat through. (Source: Steve's mom, most likely)
  Easy Corned Beef and Cabbage
  • 4 slices bacon
  • 4 TB. butter
  • 1 head green cabbage, coarsely chopped
  • salt and pepper
  • 1 can corned beef
Cook bacon in large pot over medim heat until crisp. Remove bacon and set aside. Melt butter in the pot with the bacon grease. Add cabbage and stir well. Add 1/3 cup water, and salt and pepper to taste. Cover and cook over medium heat for 10-15 minutes. Meanwhile, chop bacon in small pieces. Remove the lid from the pot, and scatter chunks of corned beef and the bacon over top of the cabbage. Cover and cook until desired doneness.
  Meatloaf Roulade
Stuffing:
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 TB. butter
  • 2 TB. white wine
  • salt and pepper
  • 1/2 cup croutons
  • 1/3 cup white wine
  • 3-4 carrots, cooked
  • fresh parsley
Meatloaf:
  • 2 lbs. lean ground beef
  • 1 medium onion, chopped
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 cup milk
  • salt and pepper
  • 1 lb. bacon
For the stuffing, sauté onion and celery in butter. Add wine, salt, pepper and cook for a minute. Add croutons and then cover pan and turn off the burner. For the meatloaf, mix all ingredients together. Add 1/3 cup white wine and mix some more. Spread out on foil and spread with stuffing. Place carrots down the center and place parsley on the side. Roll, jelly roll style. Wrap bacon around the roll and bake at 350° for 1 hour. (Source: Cooks.com)
  Sausage and Broccoli Rabe
  • 1 large bundle broccoli rabe
  • 2 TB. olive oil
  • 1 lb. bulk Italian or sweet sausage
Trim ends of the broccoli rabe and cut into 3-inch pieces. Bring 2 inches of water to boil in a high-sided skillet. Salt the water, then add the broccoli and simmer for 10 minutes. Drain. Return skillet to the stove and heat the olive oil. Add sausage, brown and crumble for 6 to 7 minutes. Add the broccoli rabe and stir to combine. (Source: Rachael Ray)
 Seafood
  Tuna Salad Extraordinaire
  • 2 cans tuna
  • 1 cup celery, sliced thin
  • 2 TB. pimento, diced
  • 1/2 cup black olives, sliced
  • 1/8 tsp. pepper
  • 1 cup mayonnaise
  • 1 TB. lemon juice
  • 1 TB. mustard
  • 1 can French-fried onions
Combine tuna with all ingredients except for onions. Chill. Just before serving, fold in onions. Serve on lettuce. (Source: Recipes We Grew Up With by Sandy Lurie)
 Vegetables
  Sweet Roasted Corn
  • 1 pound frozen yellow corn
  • 1 TB. vegetable oil
  • salt to taste
Preheat oven to 450°. Rinse the corn in a colander and drain well. Spread on a baking sheet with an edge. Drizzle with oil, stir to coat, then redistribute to a single layer. Bake for 10 minutes or until corn kernels start to brown. (Source: SF Chronicle)
  Vegetarian Chopped Liver
  • 8 oz. lentils
  • 1 large onion, chopped
  • 3 chopped walnuts
  • 1 egg, hard-boiled
  • salt and pepper
Cook lentils until tender. Sauté chopped onions in a little fat. Process all ingredients to pate consistentcy. (Source: Recipes We Grew Up With by Sandy Lurie)
  Bacon Turnip Mash
  • 2 lbs. turnips, peeled and cubed
  • 2 TB. butter
  • pinch of salt and pepper
  • 1 dash garlic powder
  • 1/2 lb. bacon, cooked and crumbled
  • 2 TB. rendered bacon fat
Cook turnips in salted water until tender. Drain, then mash with butter, salt, pepper and garlic powder. Set aside. In skillet used to cook bacon, add mashed turnips and crumbled bacon to hot bacon fat. Stir and heat to desired temperature. (Source: Theresa Wessman of Allrecipes.com)
  Eggplant Pasta
  • 2 medium-large eggplants
  • salt, for purging
  • 4 TB. olive oil
  • 1 tsp. garlic, minced
  • 1/2 tsp. chile flakes
  • 4 small tomatoes, seeded and chopped
  • 1/2 cup cream
  • 4 TB. basil chiffonade
  • 1/4 cup grated Parmesan
  • freshly ground pepper
Peel each eggplant, leaving 1 inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta. In a large sauté pan heat the oil. Add the garlic and chili flakes. Add the eggplant and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Add basil and Parmesan and toss to combine. Season with pepper. (Source: Alton Brown)
  Mushrooms with Pea Sprouts
  • 20 mushrooms, stems removed, sliced thick
  • 4 TB. olive oil, plus extra for drizzling
  • 2 TB. lemon juice
  • 1/4 cup red wine vinegar
  • 1/2 lb. fresh pea sprouts
  • salt and pepper
  • shredded Parmesan
In baking dish, dizzle mushrooms with olive oil and bake for 10 minutes at 350°. Sprinkle lemon juice and vinegar on mushrooms when they come out of the oven. In a mixing bowl, toss the pea sprouts, olive oil and remaining lemon juice, so that the sprouts are coated. Season with salt and pepper and place on a serving platter. Place mushrooms on the sprouts and sprinkle with cheese.
  Yams with Root Beer Sauce
  • 6 medium-sized yams
  • 16 oz. root beer
  • 4 oz. bourbon
  • dash of ground cloves
  • 1 oz. butter
  • 1 oz. lemon juice
  • 1.5 oz. corn starch mixed with 2 oz. water
Streusel topping:
  • 4 oz. flour
  • 4 oz. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. vanilla
  • 2 oz. butter, softened
Bring all the non-streusel and non-yam ingredients to a boil, except for cornstarch mixture. Add cornstarch mixture at first boil and then let thicken. For streusel topping, mix it all to make a crumble. For the yams, peel, slice thin, bake at 325° for 30-40 minutes. Pour sauce over yams, top with crumble, and bake an additional 15 minutes. (Source: Disney recipe via John and Frank)
  Southern Greens
  • 4 slices bacon, chopped
  • 1 cup ham, chopped
  • 1 onion, minced
  • 1 clove garlic, minced
  • 2 tsp. red wine vinegar
  • 4 cans chicken broth
  • 1 quart water
  • dash of liquid smoke
  • 2 TB. brown sugar
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • greens, chopped
  • salt and pepper to taste
Sauté bacon and onion in a large pot. Add ham and garlic and sauté briefly. Add everything else but greens and bring to a boil, then simmer for 30 minutes. Add greens and cook for additional 30 minutes.
  Roasted Brussels Sprouts
  • 1 1/2 lbs. Brussels sprouts
  • 3 TB. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. pepper
Preheat oven to 400°. Cut the ends of the sprouts and remove any loose yellow leaves. Mix in a bowl with the olive oil, salt and pepper. Transfer to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve hot. (Source: Barefoot Contessa)
  Cauliflower with Horseradish Sauce
  • 1 large cauliflower, cut into wedges
  • 2 TB. bottled horseradish, undrained
  • 1/4 cup water
  • 1/4 cup fresh dill, chopped
  • 2/3 cup sour cream
  • 1/2 tsp. salt
Steam cauliflower over boiling water about 12 minutes. Whisk other ingredients together in a bowl. Serve cauliflower topped with sauce. (Source: Gourmet magazine)
 Condiments, dips and sauces
  Olive Tapenade
  • 1 clove garlic, chopped
  • 1 3/4 cups Kalamata olives, pitted
  • 1 2-oz. can anchovy fillets, rinsed
  • 2 TB. capers
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh rosemary, chopped
  • 3 TB. lemon juice
  • 4 TB. olive oil
Combine everything but oil in a blender. Slowly drop in oil until a paste of the desired consistency is formed.
  Hot Artichoke Dip
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tsp. hot pepper sauce
Mix everything, then spread in a shallow baking dish. Bake at 375° for 30 minutes or until bubbly, then serve with crackers.
  Horseradish Bacon Dip
  • 2 cups chedder cheese, shredded
  • 1 cup sour cream
  • 1/4 cup bacon, cooked, crumbled
  • 1 TB. horseradish
  • 2 TB. chives, chopped
Blend everything but chives, then stir in chives. Chill, then serve with crackers.


 Desserts
  'Better Than Sex' Chocolate Cake
  • 1 box super-moist chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 jar (16 oz.) hot fudge
  • 1 8 oz.-container Cool Whip
  • Heath bars (or Skor), crushed
Prepare cake in 9x13 pan. After cake cools, poke holes all over with chopsticks. Pour milk over cake. Smooth jar of hot fudge over cake. Spread Cool Whip over fudge. Sprinkle crushed candy over top. Chill for 1 day. (Source: Recipes We Grew Up With by Sandy Lurie)
  Watergate 'Salad'
  • 1 box instant pistachio pudding
  • 1 can crushed pineapple, with juice
  • 1 can fruit cocktail
  • 1/2 cup walnuts or mixed nuts, chopped
  • 1 cup Cool Whip (optional)
  • 1/2 cup shredded coconut (optional)
Stir everything together. (Source: the '70s)
  That Chocolate Cake
Cake:
  • unsalted butter and flour for pans
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup boiling water
Frosting:
  • 1 1/4 cups sugar
  • 1 cup heavy cream
  • 5 oz. unsweetened chocolate. finely chopped
  • 8 TB. unsalted butter, cut into 1/2-inch pieces
  • 1 tsp. vanilla extract
Preheat the oven to 350°. Butter the bottom of two 9-inch cake pans, then line with parchment paper, then butter and flour the paper and the sides of the pans. In a bowl, combine the sugar, flour, cocoa, salt, baking powder and baking soda. Mix well. Mix in the eggs, oil and milk. Beat for two minutes. Mix in the water. Divide the soupy batter between the two pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Cool on a rack for 5 minutes, then turn the layers out of the pans and cool completely. For the frosting, in a saucepan, combine the sugar and cream and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Add chocolate and butter and stir until melted. Pour into a bowl and add vanilla. The frosting should have the consistency of mayonnaise. (Source: Adapted from a Scharffen Berger recipe, so it's best made with their cocoa powder and chocolate.)
  Tunnel of Fudge Cake
  • 1 3/4 cups butter, softened
  • 1 3/4 cups granulated sugar
  • 6 eggs
  • 2 cups powdered sugar
  • 2 1/4 cups flour
  • 3/4 cup cocoa powder
  • 2 cups walnuts, chopped and lightly toasted
Glaze:
  • 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 1/2 to 2 TB. milk
Heat oven to 350°. Grease and flour a Bundt pan. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar and mix well. Stir in rest of ingredients and mix well. Spoon batter into prepared pan and spread evenly. Bake for 1 hour. (Due to the soft tunnel of fudge, you can't test for doneness in the normal way.) Cool upright in pan for one hour, then turn onto serving plater and cool completely. Mix glaze ingredients in small bowl and spoon over top of cake, allowing drips to run down the side of the cake. (Source: about.com)
  Brownie Waffles
  • 1/2 cup butter
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 2 eggs
  • 1 TB. water
  • 1 1/4 cups flour
  • 1/4 tsp. salt
  • 2/3 cups chopped pecans or other nuts
  • 1/3 cup confectioner's sugar (for decoration)
Preheat waffle iron. Melt butter in sauce pan, then remove from heat and stir in cocoa, then sugar, eggs, water, flour, salt, beating well. Stir in nuts. In each waffle slot, add 1 well-rounded spoonful. Cook as you would cook waffles. Sprinkle confectioner's sugar over warm waffles.


 Cookies
  Jubilee Jumbles
  • 1/2 cup shortening
  • 1 1/2 cups brown sugar (packed)
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 2 3/4 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup nuts, chopped
Mix shortening, eggs and sugar. Stir in sour cream and vanilla. Stir together flour, soda and salt, and blend in. Chill dough. Heat oven to 375°. Drop rounded tablespoonfuls of dough about 2 inches apart on greased cookie sheet. Bake 10 min., or until no imprint remains when touched lightly. (Optional: Mix 1 cup flaked coconut into the dough, or 1 cup finely cut dates or raisins.) (Source: Betty Crocker's Cooky Book)



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