Landfall GG06 by Kathryn Farron by Jeanette M Alexander

Shoreside Fare

Design, composition: Kathryn Farron, Jeanette Alexander Graphic Design Cover art: Kristy Gjesme Inside photography: Charlene Huhn Campbell Back cover photography: Mark Gardner Biography: Kate Alexander Printing, binding: Clinton Hull Printing Company, Blue Sky Printing For additional copies of this book: www.kathrynfarron.com

Table of Contents Dedication

Acknowledgements

Foreword

Hors dâ&#x20AC;&#x2122;oeuvre

Salads

Soups and Stews

Sandwiches

Entrees Side Dishes

109

149

Breads 173 Desserts 189 Breakfast 229 The Pantry

251

Index 269

While childhood seems a long way away, another time and another world, every now and then something happens to bring it all back – like a note struck on a seldom played piano. And then, it is as though the crowded years between had never happened. All at once, the old, aimless days of childhood at the beach are back, crowded with remembered voices, running footsteps, and marvelously nostalgic smells. I have memories of my sisters and me free as birds, swimming like fish, tanned and windblown, bursting with health – our carefree time by the water where hardly anything ever happened at all – one perfect day into another.

Adelaide Beach 1954

For my sisters – Barbie and Janie. 7

Acknowledgements Writing a book such as this is a strange process, with alternating periods of solitude and frenzied collaboration. Each time I finish a book, I am struck with the feeling that the title page should reflect many more names than my own. The recipes that make my books breathe are a result of others generously sharing with me. Passing tastes and flavors from friend to friend and generation to generation; exchanging such a special pleasure. During the time it took to realize the dream of this book, a close circle of family, friends, and creative colleagues assisted me and nurItured Landfall as if it were their own. I want to acknowledge not only the recipes, but the love, support, time, creative energy, emotion, inspiration, and faith so graciously given me as I followed my bliss. With a private nod to the original Adelaide Beach gang, finally, this book could never have been completed without those who define beach cooking for me â&#x20AC;&#x201C; my family. This book is as much theirs as it is mine. Thanks to my sisters for providing recall, recipes, and really so many things. And, I owe heartfelt gratitude to my Mother for her unerring support, able guidance, patience, organizational fortitude, and for instilling the concept of beach cooking from a very early age.

Foreword Cooks so very often drag their childhood into cooking and I am a classic example. I had the good fortune to grow up not only on boats, but in a beach environment surrounded by savvy, capable female mentors who knew how to make the most of what was available. All had a flair for beach and boat fare, with the two very often overlapping. It was a simpler time of stocked pantries, cooking both seasonally and from scratch. In the late 1800’s, my great-grandfather purchased a piece of property between Seattle and Tacoma consisting of a dance hall on no-bank waterfront. He proceeded to chop the dance hall into four units, spread them along the beach, and added sleeping porches. He then built a home for his immediate family at one end of the beach. It was a family compound known as Adelaide Beach. My grandmother and her generation grew up there, my Mother’s generation grew up there, as did mine. Various relatives lived in the different cabins and, at one point or another, I lived in every single one of them. Indeed, my very first book was written while snowed in at Adelaide Beach the Winter of 1985. If the truth be known, my boat food has really always been beach food! Beach cooking is a way of life. It is casual, easy, and convenient – lighthearted, if you will. Not reserved strictly for Summer months, for many it is a year round love affair. This is not merely a collection of recipes, but rather a tribute – a legacy left behind for the next generation and the recipes a tradition instilled in future generations to preserve. This book captures and documents both the food and the camaraderie of a certain period of time with a bit of present day beach cooking thrown in for good measure.

Although my Dad liked to boast that I was practically born on a boat, I must say, it actually all started at the beach. And, we would return to the beach. Every chance we could. Regardless of the season. Again and again.

Kathryn Farron. Indian Summer 2011

48’32.113”N 122’59.583”W

People who live beside moving water have been given the gift of living light, and even if they never come to recognize it as such, any other light, no matter how clear or brilliant, is pale and static to them, leaving them with a sense of loss, of vulnerability, as if they have suddenly found themselves without clothes. “I have to be near the water,” they will say. “I can’t live away from the ocean” …or the river or the creek, or whatever water throws back to them the sun, or the boiling storm clouds, or the pearl of moving fog, or the wash of sunset. But what most of them are really saying, without knowing it, is, “I can’t live without that light that dances with me. I wear it like a living skin. Without it I am incomplete.”

~ Unknown

Hors dâ&#x20AC;&#x2122;oeuvre

Scallops Wrapped in Bacon 25 scallops 25 half slices bacon, partially cooked

lemon juice anise seed garlic powder

Wrap drained half slice bacon around each scallop and secure with toothpick. Place all on cookie sheet and sprinkle with lemon juice, anise seed, and garlic powder. Cook at 375° for 10 minutes.

Crab Stuffed Mushrooms 25 fresh dollar mushrooms 8 oz. cream cheese 1 T. heavy cream 6-1/2 oz. crab meat 2 T. minced onion

½ tsp. horseradish dash of Worcestershire sauce salt and pepper to taste bread crumbs Paprika

Remove stems from mushrooms. Blend all other ingredients except bread crumbs and paprika; fill caps with this mixture. Sprinkle with bread crumbs and bake in buttered dish at 350° for 10 minutes. Top with paprika.

Salmon Stuffed Cherry Tomatoes cherry tomatoes ½ lb. smoked salmon 8 oz. cream cheese

¼ tsp. Worcestershire sauce 1 T. chopped chives 1 T. grated onion

Hollow cherry tomatoes and drain on paper toweling. Mix together all other ingredients and stuff tomatoes. Chill. May garnish with chopped parsley.

Marinated Prawns 3 lbs. lg. prawns, shelled 1 c. olive oil 2 T thyme 2 cloves garlic, minced 1/3 c. red wine vinegar 1 c. olive oil

¼ c. chopped shallots ¼ c. chopped sun-dried tomatoes 1 clove garlic, minced 1 T. basil salt and pepper

Whisk together 1 cup olive oil, thyme, and 2 cloves minced garlic. Marinate prawns in this mixture for 2-3 hours in refrigerator. Sauté prawns with marinade in skillet over medium-high heat until firm and pink in color – about 6 minutes. Remove from heat, combine remaining ingredients in large bowl and stir to blend. Add prawns, toss, correct seasoning, and bring to room temperature to serve. I thread these onto bamboo skewers.

Miniature Crab Quiche ½ c. butter 3 oz. cream cheese 1 c. flour 4 oz. crab meat 1 med. onion, chopped and lightly sautéed

½ c. grated Swiss cheese 2 eggs, lightly beaten ½ c. milk 1/8 tsp. nutmeg finely ground pepper to taste

Beat together butter and cream cheese until smooth; add flour and form ball. Wrap in waxed paper and chill for 30 minutes. Make miniature pie shells by shaping dough into 1” balls and pressing into bottom and sides of 2” diameter muffin cups. Into each cup, place some crab, a dab of onion, and a smattering of cheese. Combine eggs with milk, nutmeg and pepper; pour into cups and bake for 10 minutes at 450° for 10 minutes. Reduce heat to 350° and bake 10 minutes more. Very good served immediately, but also good at room temperature.

Spinach Balls 20 oz. frozen spinach, cooked 1 box chicken flavored stuffing 6 eggs, beaten

1 c. grated Parmesan 2 onions, finely chopped ¾ c. butter, melted

Drain spinach well – squeeze, if necessary. Mix all ingredients together and drop by spoonfuls onto greased cookie sheet. Bake 10 minutes at 350°. Makes 36.

Deviled Eggs with Bacon 6 lg. hard-cooked eggs, shelled ¼ c. minced celery 2 ½ T. minced shallot 1 tsp. Dijon mustard ¾ tsp. vinegar

salt cayenne pepper 2 T. mayonnaise 2 T. cooked, crumbled bacon chopped fresh parsley

Slice eggs in half lengthwise. Carefully separate yolk from white, keeping whites clean; place yolks in bowl. Cover whites loosely with dampened paper toweling. Mash yolks with fork until crumbly; fold in celery, shallot, mustard, and vinegar. Season to taste with salt and cayenne pepper. When ready to fill white, blend mayonnaise into filling – mixture should be creamy. Fill each white and top with a pinch of bacon, then sprinkle with parsley.

Lobster Pate 8 oz. cream cheese ¼ c. dry white wine ½ tsp. onion salt

1/8 tsp. dill weed ½ tsp. Johnny’s seafood seasoning 1 ½ c. finely chopped lobster

Beat cream cheese and wine until smooth; blend in seasonings and lobster. Refrigerate overnight.

Green Chili Soufflé 1 c. chopped green chilies 1 lb. grated Cheddar cheese 1 lb. grated Jack cheese 4 eggs

2 T. flour 1 tsp. salt 1 can mild chili salsa

Wash chilies and drain. Line greased 9x13” pan with chilies, then grated cheeses. Mix together eggs, flour, and salt; pour over chilies and cheeses. Spread salsa over top and bake at 350° for 35 minutes. Cut into squares when cool.

Tortilla Roll-Ups 8 lg. flour tortillas 2 c. hummus 1 c. watercress leaves 2 c. grated carrot

1 c. thinly sliced red onion 1 c. thinly sliced yellow pepper salt and pepper to taste

Lay out tortillas; spread hummus thinly over entire tortilla, right up to edge. Sprinkle other ingredients evenly over tortilla; roll up as tightly as possible using a little hummus to seal the edges. Using a serrated knife, cut off and discard uneven ends. Cut into 1-3/4” pieces and slide onto bamboo skewer. Arrange on tray and serve.

Cocktail Biscuits 1/8 tsp. salt ½ c. butter, softened ½ lb. grated sharp Cheddar

1 c. flour dash of Tabasco

Mix ingredients together with fingers; roll into balls. Bake on ungreased cookie sheet 15 minutes at 350° until light brown. Serve hot.

Chinese Pork Roast 3-4 lb. loin pork roast, cut in half lengthwise ¼ c. soy sauce ¼ c. molasses or brown sugar

1/ tsp. salt dash of pepper 2 T. sherry

Combine soy sauce, molasses or brown sugar, salt, pepper, and sherry; marinate pork for 3 hours in this mixture, turning often. Roast at 375° for 10 minutes, then at 500° for 30 minutes with roast covered in foil. Unwrap top of foil and roast at 475° for 10 minutes. Turn roast and broil for several minutes until brown. Cool and thinly slice to serve with hot mustard and toasted sesame seeds.

Crab Squares ½ lb. crab meat 1-1/2 c. grated Cheddar 3 T. minced green onion 3 T. sliced green olives ¼ c. mayonnaise

1 egg, beaten 2 c. buttermilk biscuit mix ½ c. white cornmeal 2/3 c. water 3 T. butter, melted

Combine crab meat, cheese, onion, olives, and mayonnaise; add egg and mix well. In another bowl, combine biscuit mix, cornmeal, water, and butter; blend well and spread into greased 13x9x2” pan. Cover with crab mixture and bake at 375° for 20-25 minutes. To serve, cut into small squares.

Bloomer’s Cheese Easies 1 brick Jack cheese Cut cheese into 1” cubes and place on baking sheet several inches apart. Cook for 10 minutes at 350°.

Chicken Sticks 6 T. bourbon 3 T. brown sugar 2 T. soy sauce 1 T. sesame oil 1 clove garlic, minced

juice of ½ lemon ½ tsp. salt ½ tsp. pepper boneless/skinless chicken breasts

Whisk all ingredients except chicken together in a bowl. Marinate chicken 1 hour to overnight, thread onto water soaked bamboo skewers and grill.

Sausage Stars 1 lb. Jimmy Dean sausage, cooked and crumbled 1 ½ c. grated sharp Cheddar 1 ½ c. grated Jack cheese 1 can ripe olives

½ c. chopped red pepper 1 c. prepared original Hidden Valley Ranch salad dressing 1 pkg. won ton wrappers

Preheat oven to 350°. Blot cooked sausage with paper toweling and combine with cheeses, olives, pepper, and salad dressing. Lightly grease a mini or regular muffin tin and press won ton wrappers in each cup. Brush with oil. Bake 5 minutes or until golden brown. Remove from tins and place on baking sheet. Fill with sausage mix and bake 5-10 minutes until bubbly. Makes about 3 dozen.

Bacon Crisps 1 lb. bacon, cut in half crosswise

1 c. brown sugar

Line cookie sheet with foil; place wire racks in to fit. Separate bacon strips, place on rack barely touching, sprinkle with sugar and bake at 325° for 25-30 minutes until crisp. Do not stack to serve until cool.

Pork Kabobs 1 ½ lbs. pork, trimmed and cut into 1” cubes 12 oz. beer ½ c. orange marmalade ¼ c. sugar ½ c. soy sauce

1 clove garlic, minced 16 lg. mushrooms 8 pearl onions, blanched and peeled 1 lg. green pepper, cut into eighths

Place pork in deep bowl. Combine beer, marmalade, sugar, soy sauce and garlic thoroughly and pour over pork. Refrigerate overnight, stirring several times. One hour before cooking, add vegetables to marinade. String pork and vegetables onto skewers that have been soaked in water. Cook over mediumhot charcoal fire, basting frequently with marinade.

Quartermaster Mussels 2 lbs. mussels in the shell ½ c. butter, room temperature 2 garlic cloves, crushed

2 T. chopped parsley 1 T. chopped chives 1 T. chopped dill

Scrub mussels well; pull out and discard beards. Soak mussels several hours in cold water to cover discarding any with broken shells; drain well. In large saucepan, bring 2 cups water to a boil. Add as many mussels as will fit in a single layer; boil until shells open, then remove from pan. Repeat with remaining mussels, adding uncooked mussels as cooked ones are removed. Lift off and discard top shell of each mussel. Discard any mussels that do not open. In a bowl, beat butter, garlic, parsley, chives, and dill until well blended. Spread mixture evenly over mussels. Cover and refrigerate until ready to cook. To cook, preheat broiler. Arrange mussels in broiler pan; broil until tops are lightly browned. Serve hot. Makes about 30, depending on size of mussels.

Blue Moon Oysters oysters in half shell ½ c. peeled, finely chopped green apple 1 T. crushed pecans 1 tsp. minced parsley

4 oz. crumbled bleu cheese dash of Tabasco sauce 1 tsp. lemon juice 2 tsp. dry sherry crackers

Toss together all ingredients. Place oysters in shell bottom on foil-lined cookie sheet. Drop teaspoon of cheese mixture on each oyster and coat with handcrushed cracker. Place under broiler until golden brown and oyster’s edges curl. Serve with lemon wedges and small forks.

Ovens’ Island Sautéed Oysters 1 qt. oysters 2 eggs 2 T. milk 1 c. flour

salt and pepper 1 c. plain bread crumbs 2 T. olive oil 2 T. butter

Drain oysters; dry with paper towels. In one bowl, beat eggs and milk. In second bowl, combine flour, salt, and pepper. In third bowl, place bread crumbs. Dredge oysters, one by one, in flour, then dip in egg, then in crumbs. Place oysters on waxed paper lined tray; refrigerate 1 hour. Heat oil and butter in skillet over medium heat; when butter foam subsides, add oysters, a few at a time. Do not crowd; you may have to cook in batches using more butter/oil. Cook, turning once, until browned – about 3 minutes on each side.

Broiled Oysters Deluxe Layer raw oysters in sauté pan; sprinkle with garlic salt and white wine and sauté in olive oil for 1 minute. Spread on foil-lined cookie sheet; cover each with a dollop of seafood sauce, crumbled bacon, and shredded Swiss cheese. Broil until cheese melts.

Roasted Asparagus 2 lbs. fresh asparagus, bottoms trimmed 1 ½ T. extra-virgin olive oil

1 T. finely chopped sage sea or kosher salt to taste

Preheat oven to 450°. Place asparagus on cookie sheet, pour olive oil over, and roll spears in oil. Sprinkle sage over spears, keeping them in single layer. Roast until lightly limp – 4-8 minutes (they will continue to cook when removed from oven). Serve on platter, seasoning to taste.

Marinated Mushrooms 50 fresh mushrooms 2 hard-cooked egg yolks, mashed 2/3 c. malt vinegar 1 c. vegetable oil

4 tsp. chopped parsley 2 tsp. Dijon mustard 2 T. brown sugar 1/3 c. chopped pimento

Mix together all ingredients except mushrooms; bring to a boil. Add mushrooms and cook 5-6 minutes. Season to taste with salt and pepper. Cover and refrigerate overnight.

Goat Cheese Starter 1” round aged Snow Goat cheese 2 T. sun-dried tomatoes, softened in oil and finely chopped 2 T. minced basil

2 cloves garlic, pressed cracked black pepper olive oil for sprinkling

Place cheese round on small plate. Sprinkle tomatoes and basil on cheese and around plate. Sprinkle garlic on cheese, then liberally sprinkle with pepper and olive oil. Serve with fresh baguette.

Pear Bruschetta 1 ½ c. packed parsley leaves ½ c. grated Parmesan ¼ c. olive oil 3 T. coarsely chopped tarragon 2 garlic cloves, minced 1 baguette

olive oil 1 med. pear, peeled, cored and quartered 2 T. lemon juice 1 ½ c. grated Gruyere cheese freshly ground black pepper

Combine parsley, Parmesan, ¼ cup olive oil, tarragon, and garlic in food processor and process until smooth. Cut baguette on diagonal into 1/3” slices, brush one side of each slice with oil, set on baking sheet, and bake in center of 400° oven until lightly toasted; set aside. Toss pears in lemon juice. Spread non-oiled side of each baguette slice with pesto mixture. Cut each pear quarter into 6 slices and top pesto with pear slice. Sprinkle with grated cheese and pinch of pepper. Broil until cheese melts. Serve warm.

Garrison Bay Beach Club Bruschetta 4-6 Roma tomatoes, chopped ½ c. chopped fresh basil ¼ c. Asiago cheese 2 T. chopped pine nuts

olive oil baguette fresh garlic

Combine first 4 ingredients in non-metallic mixing bowl; coat with olive oil, mixing thoroughly. Slice baguette diagonally; rub garlic on each slice. Toast lightly under broiler. Spoon tomato mixture on toasted baguette and serve warm.

Cool Hand Cuke Seed a cucumber with a spoon and pack with bleu cheese; chill 45 minutes. Cut into ¼” thick rounds, place on cracker of choice and top with shrimp!

Salmon Quesadillas on the Grill 8 med. flour tortillas 8 oz. soft, mild goat cheese 2 cloves garlic, minced 1 T. olive oil

4 T. chopped green onion 6 oz. high quality smoked salmon 1 c. grated Mozzarella cheese

Mix goat cheese, garlic, oil, and onion; divide onto 4 tortillas and spread to ½” of edge. Divide salmon and spread over cheese mixture. Sprinkle mozzarella on top; place another tortilla on top. Grill until cheese begins to melt. Cut each into 6-8 wedges and serve with salsa.

Riblets 2 lbs. spareribs, cut into 2” lengths ½ c. Dijon 1 tsp. dry mustard 1/3 c. cider vinegar

1/3 c. brown sugar ½ c. honey 1 T. dark sesame oil 1 T. soy sauce

Whisk together mustards in saucepan; add remaining ingredients except ribs and simmer 5 minutes, stirring. Spread ribs in single layer on broiling pan. Season to taste. Bake at 400° for 40 minutes, turning once after 20 minutes. Drain fat, brush with glaze, bake 10 minutes more. Brush again and bake 10 minutes more.

Asparagus Twists Lay 1 sheet of puff pastry on a work surface and, when thawed, brush lightly with beaten egg and cut into 5/8” strips. Secure to one end of a blanched asparagus spear (you will need 16). Wrap around and down the asparagus, brush the end of the pastry with egg and secure to the other end of the asparagus. Place on a lightly greased baking tray and bake at 400° for 10-15 minutes or until puffed and golden. Makes 16.

Teriyaki Meat Sticks 1-1/3 c. cider vinegar 1 ¼ c. tomato puree 1 c. pineapple juice 1 c. soy sauce 1 c. brown sugar

1/3 c. molasses ¼ tsp. ground ginger ¼ tsp. garlic powder sirloin steak, cut into 1” cubes

Combine all ingredients except meat in saucepan and mix thoroughly. Bring sauce to boil, stirring constantly; cool. Marinate cubes in sauce for 24 hours; drain well. Slide meat onto bamboo skewers and broil – approximately 3 minutes per side, basting once.

Appetizer Cheesecake 2 T. butter 6 oz. Ritz crackers, crushed 1 pkg. unflavored gelatin 1 pt. sour cream

6 oz. dry Italian salad dressing mix ¼ c. crumbled bleu cheese 1 pt. sm. curd cottage cheese

Mix butter with crackers and press into 9” springform pan. Sprinkle gelatin over ¼ cup cold water in saucepan; let stand 5 minutes. Cook over low heat until gelatin dissolves. In food processor, combine gelatin, sour cream, dressing mix, and cheeses until well blended. Pour into pan and cover with plastic wrap. Refrigerate overnight.

Baked Curried Brie 1 tsp. curry powder ¼ c. fruit chutney 8 oz. wheel Brie, room temperature ¼ c. coarsely chopped cashews Sprinkle curry over cheese; using fingers, rub into top and sides. Spread chutney evenly over top and sprinkle with cashews; press nuts gently into chutney. Bake 7-10 minutes at 325°. Transfer to serving platter and surround with baguette slices or crackers. Serve warm.

Dad’s Fried Clams Use only butter clams. Let the clams clean themselves in the bucket covering with sea water. They are best cleaned this way for about 24 hours. Cut the meat away from the shells by cutting the muscle on both sides. Use the whole clam with the exception of the stomach and the tips of the neck. Cut through the neck exposing solid meat. Dip clams in beaten egg mixture, then in soda cracker crumbs, and sauté in butter. Serve immediately.

Shrimp Dip 8 oz. cream cheese ¼ c. milk ¼ c. mayonnaise 2 T. lemon juice

2 T. finely chopped green onion ½ tsp. Tabasco sauce 1 c. shrimp meat

Beat cream cheese, add milk, mayonnaise, and lemon juice. Mix in onion, Tabasco, and shrimp. Chill at least 1-1/2 hours.

Smoked Salmon and Avocado Dip ½ lb. boneless smoked salmon 1/3 c. softened cream cheese 1/3 c. mashed avocado 2 T. heavy cream 2 tsp. lemon juice

¼ tsp. crushed green peppercorn ¼ tsp. salt pinch of white pepper pimento strips whole green peppercorns

Pat salmon dry to remove oil; puree with cream cheese in food processor until almost smooth. Transfer to medium serving bowl and add avocado, cream, lemon juice, crushed peppercorn, salt, and pepper. Mix, adjust seasoning, and refrigerate for about 1 hour. Serve with slices of tart green apple, pear, and/or crackers.

Artichoke Squares 12 oz. marinated artichoke hearts, chopped 1 onion, chopped 4 eggs ¼ c. bread crumbs dash of pepper

dash of oregano dash of Tabasco 2 c. grated Cheddar 2 T. minced parsley ¼ tsp. salt

Sauté onion in half of artichoke marinade. Beat eggs, add crumbs, seasoning, then stir in remaining ingredients. Bake in greased 7x11” pan at 325° for 30 minutes. Cool before cutting into squares. Great hot or cold.

Ceviche 1 lb. scallops or firm white fish 1 c. lime juice 1 c. lemon juice

¼ c. chopped onion 1 tsp. red pepper flakes 1 tsp. vegetable oil

Mix all ingredients; marinate for 24 hours. You may then add chopped avocado, scallions, and olives.

Salmon Pate 1 T. minced onion 8 oz. cream cheese 8 oz. salmon, boned and flaked 1 tsp. horseradish

1 T. minced onion ¼ tsp. Liquid Smoke dash of pepper minced parsley

Put onion in food processor and process until fine. Break cream cheese into chunks and add to bowl with salmon and remaining ingredients; process until smooth. Correct seasoning. Chill. May be made into a ball and rolled in chopped parsley. Serve with crackers or crudite. Freezes well.

Shrimp Wyman 2 lbs. unshelled shrimp, heads removed 2 lemons 2 T. olive oil 4 garlic cloves, minced

1 ½ tsp. crushed oregano 1 ½ tsp. pepper 2 T. salt 3 T. vermouth 4 T. butter

Heat olive oil and garlic in skillet. When garlic starts to brown, add shrimp and turn down heat. Stir and add butter. After about 2 minutes (when shrimp turn pink), squeeze lemon juice over top then add oregano, pepper, and salt. Turn heat back up to high, add vermouth, and stir. Bring to a boil and serve in pan. This should be stirred almost constantly – about 5 minutes total time. Crusty French bread a must!

Ham and Swiss Squares frozen puff pastry ¼ c. Dijon mustard ½ lb. thin ham slices

¼ lb. thin Swiss slices 2 eggs 2 tsp. heavy cream

Divide pastry into 2 pieces. Roll into 12x16” rectangle and lay 1 piece on 12x16” baking sheet that has been sprayed with water. Spread with mustard, leaving a 1” border around edges. Layer ham and cheese on top of mustard. Lay second piece of pastry on top of layers, trimming to fit around edges. Press edges with fork, then pierce holes on top. You may cut decorative shapes with small cookie cutters, using water to adhere, for a festive touch. Chill for 1 hour. Mix eggs with cream and brush over top. Bake at 450° until pastry is puffed and golden brown. Cut into squares to serve.

Lupe’s Salsa 1 lg. can stewed tomatoes, chopped 1 sm. can green chiles, chopped 2-3 T. cider vinegar

3-4 green onions + tops, chopped ½-1 tsp. oregano garlic to taste salt to taste

Mix it all together! May add chili tepins or Tabasco if you like it hotter.

Guacamole 1 avocado juice of 1 lime 2 ½ T. mayonnaise 1 garlic clove, minced Tabasco to taste

½ tsp. oregano ½ tsp. cumin ½ tsp. coriander ½ tomato, seeded and chopped

Place all ingredients except tomato in food processor; blend until smooth. Add tomatoes and stir. Correct seasoning.

Chili con Queso 10 oz. grated Cheddar ½ tsp. garlic powder dash of onion salt ¼ tsp. Tabasco

6 green onions, chopped 1 jalapeno pepper, minced 2 oz. sour cream

Mix all ingredients together in double boiler and heat through. Serve hot.

Quesadillas 2 T. oil 1 clove garlic, pressed ½ c. chopped green pepper 4 oz. can chopped green chilies 1-1/2 c. canned tomatoes, drained

3 T. roasted, peeled, chopped green chili peppers ¼ tsp. salt 12 oz. grated Jack cheese 12 flour tortillas oil for frying

Heat oil; lightly sauté garlic. Add green pepper and sauté an additional 5 minutes. Stir in chilies, tomatoes, chili peppers, and salt; simmer 15 minutes. Sprinkle cheese in center of 6 tortillas; top with 2 tablespoons sauce. Cover with remaining tortillas, pressing down gently. Heat enough oil to cover bottom of large skillet; add 1 quesadilla and fry one side until crisp, turn and fry other side. Drain on paper toweling. Place in warm oven while frying remaining quesadillas. Cut into quarters to serve.

Ole Dip 1 lb. lean hamburger 1 onion, chopped 1 garlic clove, minced 1 can refried beans 1 c. grated Jack cheese ½ c. grated sharp Cheddar

1 sm. can green chilies red salsa guacamole sour cream chopped green onions chopped pitted black olives

Brown hamburger with onion and garlic; drain fat. In baking dish, layer beans, then hamburger, cheeses, and chilies; top with dollops of salsa. Place in 350° oven for 30 minutes. Garnish with guacamole and sour cream. Top with green onions and olives. Serve with tortilla chips.

Mexican Cheese Dip 1 can beanless chili

8 oz. Velveeta, cut into chunks

Place ingredients in pan and heat through in warm oven, stirring occasionally, until cheese is thoroughly melted. Transfer to serving dish and serve with tortilla chips. This stuff is addictive and I swear your guests will never EVER guess the ingredients.

Artichoke Dip 2 c. sour cream 8 oz. cream cheese 5 T. white wine ½ tsp. garlic salt

½ tsp. salt pepper 2 jars artichoke hearts, drained and chopped

Mix together sour cream, cream cheese, wine, and seasonings; add artichoke hearts. Chill thoroughly.

Clam Dip 8 oz. minced clams 8 oz. cream cheese 2 T. mayonnaise 1 T. minced chives

1 T. minced parsley ½ tsp. Worcestershire sauce ½ tsp. Dijon mustard dash of Tabasco

Cream clams with cream cheese and add remaining ingredients, blending well.

California Dip Blend 1 envelope Lipton Onion Soup Mix with 1 pint sour cream; chill. For years, this was all my sister Janie knew how to “cook”… 34

Dill Dip ½ pt. sour cream ½ pt. mayonnaise 1 T. chopped parsley

1 tsp. dill weed 1 tsp. Beau Monde 4 T. minced onion

Mix together and beat well.

Curry Dip 8 oz. cream cheese 3 T. sour cream 2 T. chopped chutney

1 T. syrup from chutney 1 tsp. curry powder

Place all ingredients in food processor and blend for 2 minutes.

Green Goddess Dip 3 oz. cream cheese 2 T. anchovy paste 1 clove garlic, crushed 2 T. tarragon vinegar

4 green onions, minced ½ c. chopped parsley ½ pt. sour cream

Soften cream cheese and mix thoroughly with other ingredients. Allow to stand 3 hours, then correct seasoning and add more sour cream, if desired.

Megan’s Culinary Corner Sprinkle smoked paprika and chopped parsley on top of Maloula’s hummus, then drizzle with olive oil. Serve with lightly toasted pita bread cut into wedges or tortilla chips.

Crab Dip 12 oz. cream cheese ½ c. mayonnaise ½ can tomato soup 6 ½ oz. crab meat

1 clove garlic, minced salt and pepper to taste 6 drops Tabasco sauce

Beat cream cheese with mayonnaise and soup; blend until smooth. Stir in crab and season to taste.

Parmesan Dip 1 c. vegetable oil ¼ c. tarragon vinegar 1 egg ¼ tsp. celery salt ½ tsp. garlic powder 1 onion slice ( ¼ “ thick)

½ tsp. paprika ¼ tsp. white pepper ½ tsp. herb seasoning ¼ tsp. salt ¼ c. grated Parmesan

Put all ingredients in food processor and blend until thoroughly blended. Stores well covered in refrigerator for a week.

Tapenade ½ c. Kalamata olives, pitted ¼ c. Sicilian olives, pitted 4 anchovy fillets 1 clove garlic 2 T. capers

2 T. oil-packed tuna 1 T. lemon juice 1 c. fresh basil leaves ¼ c. olive oil ¼ c. mayonnaise

In food processor, combine olives, anchovy, garlic, capers, tuna, lemon juice, and basil; blend until smooth. With motor running, slowly add oil until well blended and fluffy. Blend in mayonnaise and correct seasoning. Keep refrigerated until ready to serve.

Macadamia Dip 8 oz. cream cheese, softened 2 T. milk 2-1/2 oz. dried chipped beef, shredded 1/3 c. minced green pepper ½ tsp. garlic salt

¼ tsp. pepper 2 tsp. onion flakes 2 tsp. prepared horseradish ½ c. sour cream ½ c. chopped macadamia nuts 2 tsp. butter

Preheat oven to 350°. Combine cream cheese with milk, blending well. Add beef, green pepper, seasonings, onion flakes, and horseradish. Fold in sour cream. Spoon into shallow baking/serving dish. In small frying pan, glaze nuts in butter; sprinkle over cheese mixture and bake for 20 minutes. Serve hot with crackers.

Aioli 8-10 garlic cloves, peeled 2 egg yolks, room temperature salt and pepper to taste juice of 1 lemon

1 tsp. Dijon mustard ¾ c. peanut oil, room temperature ¾ c. olive oil, room temperature

Puree garlic in food processor. Whisk egg yolks in small bowl until light and smooth; add to garlic. Add salt and pepper to taste, lemon juice, and mustard; process to a smooth paste. With machine running, pour oils very slowly into mixture in steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce. Transfer to covered storage container and refrigerate until ready to serve.

Radish Bites Fill a bowl with small red radishes leaving a bit of stem and some leaves. Dip into butter, then salt; serve with small toasts and scallions.

Sweet and Sour Meat Balls 1 lb. ground beef ½ lb. ground pork 1 egg ½ c. milk ½ c. cracker crumbs 1-2 T. chopped onion salt and pepper Johnny’s seasoning salt

Worcestershire sauce garlic powder A-1 Sauce ketchup 16 oz. grape jelly 12 oz. chili sauce 6 T. white vinegar

Mix all but last 3 ingredients together and shape into tiny balls. Line cooking sheet with foil and bake at 400° for 15-20 minutes. In saucepan, simmer jelly, chili sauce, and vinegar for 15 minutes. Put meat balls in sauce to heat through. Serve in chafing dish.

Marinated Soft Cheese 6 oz. Ricotta cheese 6 oz. cream cheese, softened 8 Italian parsley sprigs, chopped 8 basil sprigs 1 T. chopped oregano 2 garlic cloves, chopped

¼ tsp. hot pepper flakes juice of half lemon 10 peppercorns, lightly crushed 2/3 c. extra-virgin olive oil oregano sprigs to garnish

In a small bowl, beat cheeses together with a wooden spoon. Divide into 6 portions and shape into balls or round cakes. Arrange in a single layer in an oiled shallow dish. Using a blender or food processor, process remaining ingredients until fairly smooth. Pour over cheeses and cover dish with foil then refrigerate for 3 hours, basting cheeses occasionally. Remove from refrigerator 30 minutes prior to serving. Shows well on a bed of fresh grape leaves. Garnish with oregano sprigs. Makes 6 servings.

Feta in Phyllo 2 eggs ½ lb. crumbled Feta 8 oz. cream cheese ¼ c. chopped parsley

¼ c. chopped green onion ½ tsp. dried mint leaves 16 phyllo leaves 1 c. butter, melted

Combine eggs, Feta, and cream cheese in food processor; blend until smooth. Add parsley, onion, and mint; blend well. Refrigerate. Cut phyllo into 6 strips, each 16x1 ½ ”. Keep 1 stack of dough out with which to work, wrap remaining leaves airtight. Keep a damp cloth over strips with which you are working, removing 1 at a time. Place 1 rounded teaspoon of filling on end of each strip, fold corner to opposite side forming a triangle. Continue folding, keeping triangle shape to other end – fold as you would a flag. Place filled pastries on ungreased cookie sheets and brush with butter. Bake at 375° for 20 minutes until golden brown. These freeze beautifully. Very elegant.

Shrimp Mold 1 can Cream of Celery soup 1 pkg. unflavored gelatin 3 T. cold water 1 c. chopped celery 1 c. chopped green onion

8 oz. cream cheese 1 c. mayonnaise 2 c. shrimp meat dash of Dijon mustard dash horseradish

Heat soup in saucepan. Dissolve gelatin in water and add to soup. Let cool. Add remaining ingredients and stir. Pour into greased 1 quart mold and chill well.

Stylish and Simple Set out 1” Feta cubes with toothpicks and a bowl of anise. Serve with Gaeta olives.

Treasure Chest 2 lbs. lg. shrimp, cooked cherry tomatoes water chestnuts celery chunks bell pepper chunks

avocado cubes button mushrooms cauliflowerets zucchini chunks seedless cucumber chunks

Place chilled shrimp in large bowl, then select 4 or 5 of the other items and add; toss. 1 ¼ c. mayonnaise 1 ¼ c. sour cream ½ tsp. salt

2 T. dry mustard 1 T. lemon juice ¼- ½ c. horseradish

Combine all ingredients and blend. Place sauce in serving bowl – may use hollowed out pineapple or coconut shell! Bury “treasures” of choice into sauce. Arm guests with bamboo skewers to dig out “treasure”. This is pretty much the original recipe. You have creative license on this one.

Stuffed Clam Shells ½ c. butter, melted 1 c. bread crumbs juice of 1 lemon 2 tsp. minced garlic 2 tsp. minced parsley 2 tsp. minced onion salt and pepper

13 oz. minced clams ½ tsp. oregano ½ tsp. celery salt 1 T. grated Parmesan ½ tsp. Tabasco sauce dash Paprika lg. butter clam shells, cleaned

Mix all ingredients together except paprika; refrigerate to firm. Divide mixture among clam shells, dot with butter and sprinkle with Paprika. Bake at 450° for approximately 20 minutes. Serve with lemon wedges and Tabasco sauce.

Antipasto 6 T. tarragon vinegar ¼ c. olive oil ½ c. vegetable oil 2 T. lemon juice 1 tsp. sugar

1 T. salt pepper to taste 2 tsp. oregano 2 garlic cloves, minced

Combine all ingredients and mix well for marinade. 1 cucumber 3 carrots ½ head blanched cauliflower ½ lb. sliced mushrooms

½ lb. blanched string beans 4 green onions 1 red bell pepper 1 green pepper

Cut vegetables creatively into serving-size pieces; place in shallow dish, cover with marinade and refrigerate at least 3-4 hours, stirring occasionally. To serve, drain and arrange on a bed of red-leaf lettuce leaves with choice of following accompaniments. Italian dry salami Italian dry olives pimiento peppers

pepperoncini capers

This is an excellent contribution to a casual beach picnic. Serves 8-10 nicely and can be expanded as necessary.

Salads

Sensational Salad ¼ c. olive oil 12 scallions, sliced 1 tsp. whole saffron 2 c. converted rice 1 ½ tsp. salt 4 c. chicken stock

1 lb. prawns, shelled and deveined ¼ lb. hard salami, cut into julienne ½ lb. proscuitto, sliced 1 green pepper, cut into julienne 1 red pepper, cut into julienne ½ c. chopped parsley

Sauté scallions for 5 minutes in oil. Add saffron and cook 2 minutes longer. Add rice and stir, coating well with oil. Season to taste with salt; add chicken stock and stir. Bring to a simmer, cover and cook over low heat for 20 minutes. Fluff with fork and cool. Bring 2 quarts water to a boil; add shrimp, remove from heat immediately, cover, and let stand 2 minutes. Drain. Transfer rice to large bowl, add shrimp, sausage and prosciutto. Then add peppers, parsley and season to taste with salt and pepper. Toss. Arrange on serving platter and serve at room temperature.

Chicken Curry Salad 2 c. diced cooked chicken 1 c. chopped celery 2 c. pineapple chunks 2 c. mandarin oranges 2 c. seedless green/red grapes

½ c. slivered almonds 2 c. mayonnaise ¼ c. curry powder 1 T. soy sauce 4 T. lemon juice

Toss together first 6 ingredients. In a separate bowl, combine last 4 ingredients and blend well. Just prior to serving, dress lightly and mix well.

Camisa’s Pasta Salad 1 ½ c. pasta bows, cooked and drained 6 ripe red tomatoes, sliced into thin rounds ½ lb. goat cheese, sliced into thin rounds 1 lg. ripe avocado, sliced lengthwise

6 T. olive oil 2 T. wine vinegar 1 tsp. balsamic vinegar 1 tsp. whole-grain mustard pinch of sugar 2 T. chopped fresh basil 2 T. pine nuts 1 sprig fresh basil to garnish

Whisk together oil, vinegars, mustard, sugar, and basil. Arrange tomato, goat cheese and avocado in overlapping slices around the edge of a large platter. Toss pasta with half the dressing and chopped basil then pile it in the center of the platter. Pour over remaining dressing, scatter pine nuts and garnish with basil to serve immediately. Serves 4.

Chicken and Pea Salad 4 c. frozen peas 1 ½ c. cooked diced chicken ½ c. chopped celery 2 T. finely chopped onion ½ c. slivered almonds

½ tsp. salt ¼ tsp. pepper ½ tsp. herb seasoning 3 T. sour cream 3 T. mayonnaise

Mix all salad ingredients together with seasonings. Blend sour cream and mayonnaise and toss lightly into salad just enough dressing to coat. Set aside to thaw. Serve cold sprinkled with paprika.

Kate’s Salad Dressing 6 T. olive oil 4 T. lemon juice

1 clove garlic, minced salt and pepper to taste

Whisk together until well blended.

Marinated Tomato Salad 4 tomatoes, cubed 1 lb. Brie 1 c. basil, cut into strips 3 cloves garlic, minced

2/3 c. olive oil 1 tsp. salt ½ tsp. pepper

Remove rind from Brie and cut into odd bite-size shapes. Combine Brie, tomatoes, basil, garlic, oil, salt, and pepper in large bowl. Cover and let stand at room temperature for 2 hours. Serves 6-8.

Seven-Layer Salad Fill large bowl ¾ full with shredded iceberg lettuce. Add in layers: ½ c. chopped celery ½ c. chopped green pepper

½ c. thin sliced onion rings ½ c. grated carrots

Add a layer of 1 large package frozen peas. Spread 1 pint mayonnaise over peas plus 2 tablespoons sugar over mayonnaise. Add a layer of ¼ - ½ “ grated Cheddar, then a layer of bacon bits (8+ slices bacon). Refrigerate for 24 hours and toss just before serving.

Raspberry Vinaigrette ¾ c. lt. olive oil ¼ c. raspberry vinegar

sugar salt and pepper

Combine oil and vinegar; add sugar, salt, and pepper to taste. Stir or shake well. Try this with butter lettuce, fresh raspberries and dried apricots!

Schumacher’s Spinach Salad 2 bunches spinach, cut into bite-size pieces 1 pt. strawberries, hulled and halved ½ c. sugar 2 T. sesame seeds

1 T. poppy seeds 1-1/2 tsp. minced onion ¼ tsp. Worcestershire sauce ¼ tsp. paprika ½ c. vegetable oil ¼ c. vinegar

Put spinach and strawberries in clear salad bowl (the colors are spectacular). Put remaining ingredients in blender and blend until thoroughly mixed and thickened. Drizzle dressing over salad just prior to serving. Serves 6-8.

Special Spinach Salad 1 ½ lbs. spinach, cut in bite-size pieces 4 oz. arugula, cut in bite-size pieces 2 sm. red onions, thinly sliced 3 ½ oz. enoki mushrooms 4 oz. sliced mushrooms 8 oz. bacon, cooked and crumbled 2 hard-cooked eggs, minced ½ c. toasted sesame seeds

1 c. champagne vinegar 2 T. sugar 1-1/2 T. flour 2 tsp. dry vermouth 1 tsp. Dijon mustard 1 egg, beaten 3 T. heavy cream 2 c. olive oil salt and pepper to taste

Place spinach and arugula in bowl; add onion and mushrooms and toss. Combine vinegar, sugar, flour, vermouth, and mustard in saucepan; heat to simmering. Gradually whisk in egg and cream over low heat; whisk in oil in steady stream. Season with salt and pepper; remove from heat and pour 1 ½ cups over salad then toss to coat. Sprinkle with bacon, eggs, and sesame seeds. Serves 6.

Spinach Apple Salad 2 bunches spinach, cut with scissors 2 red-skinned apples, cored and chopped ½ c. chopped artichoke hearts 1 c. tiny sprouts

½ c. chopped celery ½ c. toasted slivered almonds ½ c. minced green onion 1 c. artichoke marinade 1/3 c. white wine vinegar 1 tsp. Dijon mustard

Combine first 7 ingredients in salad bowl. Whisk together last 3 ingredients for dressing, then add to salad just prior to serving. A very pretty salad.

Cous Cous Salad 1 c. Cous Cous 2 T. fresh lemon juice 6 T. olive oil ½ tsp. Dijon mustard 2 tomatoes, diced 2 stalks celery, minced 3 scallions, minced ½ c. chopped black olives

3 T. minced fresh mint leaves 3 T. minced parsley 2 T. toasted pine nuts 2 heads red leaf lettuce for serving cherry tomatoes - garnish whole fresh mint leaves - garnish

In saucepan, bring 2/3 cup water to a boil. Stir in Cous Cous and cover pan immediately. Let stand off heat for 5 minutes. Whisk together lemon juice, olive oil, and Dijon until emulsified; put 2 tablespoons of dressing over Cous Cous and let stand 2 minutes covered. Transfer Cous Cous to bowl and fluff with fork; cool. Drizzle remaining dressing over Cous Cous and add all ingredients except pine nuts; toss well. Serve on platter or in bowl lined with red leaf lettuce. Garnish with fresh cherry tomatoes and fresh whole mint leaves.

Ginger’s Coleslaw 1 ½ c. shredded green cabbage 1 ½ c. shredded red cabbage 1 c. chopped honey-roasted peanuts ¼ c. rice wine vinegar

¼ c. chopped cilantro 2 limes, juiced and zested 1 T. grated ginger chili to taste 1 T. coconut flakes

Place cabbage and peanuts in salad bowl. Combine remaining ingredients for dressing then toss with cabbage.

Antipasto Salad 3 stalks broccoli, cut into flowerets 3 heads cauliflower, cut into flowerets 2 lbs. carrots, peeled and sliced 1 green pepper, chopped 1 red onion, chopped 2-3 c. cherry tomatoes

1 egg white 2 garlic cloves, minced 1 T. salt 1 tsp. pepper ½ tsp. fresh squeezed lemon 1 c. vinegar 3 c. vegetable oil 1 tsp. Dijon mustard

Blanch first 3 vegetables separately until tender-crisp. Combine broccoli, cauliflower, carrots, pepper, onion, and tomatoes. Combine last 4 ingredients in blender and blend; correct seasoning. Lightly toss vegetables with dressing just prior to serving.

Champagne Tomato Salad Macerate finely diced shallot in champagne. Slice tomatoes and arrange them on a platter. Sprinkle with shallot and season with salt and pepper. Pour champagne over all and serve immediately.

Endive, Apple and Walnut Salad 2 sm. Belgium endive, julienne ½ Granny Smith apple, julienne 2 oz. slivered walnuts, lightly roasted

2 oz. Fontina cheese, diced 4-6 T. roasted garlic vinaigrette salt and pepper to taste 2 lg. green leaf lettuce leaves

Combine endive, apple, walnuts, cheese, and 4 tablespoons of the vinaigrette in a bowl and toss just to blend. Season with salt and pepper – add more dressing if desired. Line 2 salad plates with lettuce leaves and divide salad between them. Serves 2.

Mandarin Orange Salad ½ c. slivered almonds 3 T. sugar ½ head Iceberg lettuce ½ head Romaine lettuce 1 c. chopped celery 2 whole green onions, chopped 11 oz. mandarin oranges, drained

½ tsp. salt dash of pepper ¼ c. vegetable oil 1 T. chopped parsley 2 T. sugar 2 T. vinegar dash of Tabasco sauce

In small frying pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Cool and store in air-tight container. Mix last 7 ingredients and chill. Combine torn lettuce, celery, onions, and oranges – adding dressing and almonds just prior to serving.

Lemon Crème Fouettee 1 c. sour cream 2 T. fresh lemon juice 2 tsp. sugar

1 tsp. salt pepper to taste ¼ tsp. Pinch of Herbs

Whisk dressing to blend.

Hellfire Salad 3 c. chopped tomatoes ¾ c. chopped cucumber ½ c. chopped green pepper 1 tsp. minced hot red pepper

½ c. finely chopped onion ½ tsp. minced fresh basil ¼ tsp. Summer Savory

dressing: 2 T. vinegar 1 T. brown sugar

1 tsp. salt ½ tsp. pepper

Mix all salad ingredients together with seasonings. Mix dressing ingredients and lightly toss with salad. Chill well.

Shrimp Pasta Salad 1 pkg. rotini noodles, cooked al dente 1 red onion, chopped 1 green pepper, chopped 1 T. parsley 1 ½ tsp. celery seed

½ tsp. oregano ½ tsp. chopped chives 1/3 c. grated parmesan 1 c. mayonnaise salt and pepper to taste 1 lb. Canadian shrimp meat

Toss noodles with a light sprinkling of bottled Italian dressing to prevent sticking. Add all other ingredients except mayonnaise. Chill. Dress with mayonnaise just prior to serving.

Greek Salad Combine sliced cucumbers, red onions, tomatoes, crumbled feta cheese and black olives, then dress with fruity olive oil, roughly chopped oregano, and black pepper.

Salad Ceviche 1 lb. scallops, halved ½ c. fresh lime juice 2 T. fresh lemon juice ½ med. red bell pepper, seeded and diced ½ med. yellow pepper, seeded and diced 1 jalapeno pepper, seeded and minced 3 scallions, minced

3 T. chopped fresh cilantro 3 T. extra-virgin olive oil kosher salt and freshly ground black pepper 2 med. avocados, peeled, pitted, and diced 2 med. tomatoes, diced 6 c. mixed salad greens lime wedges for garnish

Place scallops in large glass bowl; add lemon and lime juices. Add all peppers, scallions, and cilantro and toss together. Add 2 tablespoons of the olive oil and salt and pepper to taste, tossing thoroughly to coat. Cover and refrigerate for 2-3 hours. Drain and refrigerate if not serving immediately. Place avocados and tomatoes in medium bowl with remaining tablespoon olive oil; toss gently. Divide salad greens among 6 plates and top with avocados and tomatoes. Spoon ceviche on top and serve garnished with lime wedges. Serves 6.

Auntie Beach’s Salad 1 head Romaine 1 head red leaf lettuce 12-24 nasturtiums, stemmed 2 oranges, sectioned 8 green onions, chopped

½ c. vegetable oil ¼ c. fresh orange juice ¼ c. rice vinegar ½ tsp. soy sauce 1 onion, thinly sliced

Tear lettuce leaves into large salad bowl. Add flowers and orange sections; sprinkle with green onion. Put oil, juice, vinegar, soy sauce, and onion slices in a jar and shake well. Drizzle dressing over salad and serve immediately. Serves 6. I love this recipe!!!

White Bean Salad 45 oz. canned cannellini beans, drained and rinsed ½ c. olive oil

1 bunch basil, chopped ½ bunch basil leaves salt and pepper to taste

In large bowl, combine all ingredients and mix well. Serve at room temperature.

Wild Rice Mussel Salad ¼ c. pine nuts 1 c. wild rice, well rinsed 1 ½ tsp. salt 6 T. butter 2 med. shallots, minced ½ c. dry white wine 4 parsley stems

1 bay leaf ¼ tsp. thyme 3 lbs. mussels, de-bearded 1 bunch scallions, thinly sliced ½ tsp. pepper 4-6 lg. butter lettuce leaves

Preheat oven to 375°. Spread pine nuts in small baking pan; bake, shaking pan occasionally, until nuts are toasted. In medium saucepan, combine rice, 1 teaspoon salt, and 4 cups cold water; bring to a boil, reduce to simmer, cover and cook 25 minutes until rice is barely tender. Drain and set aside. Melt 3 tablespoons butter in large skillet; add shallots and sauté until soft but not brown. Tie parsley, bay leaf, and thyme in a double thickness of cheesecloth to make bouquet garni. Add wine, bouquet garni, and mussels; increase heat to high, cover and cook, shaking the pan occasionally, for about 3 minutes or until mussels open. Remove from heat and cool until mussels can be handled. Remove mussels from shells and place in small bowl. Strain cooking liquid into saucepan and boil over high heat until reduced to ½ cup. In large saucepan, melt remaining 3 tablespoons butter; add rice, scallions, and remaining mussel liquid. Toss. Add pepper, mussels, pine nuts, and remaining ½ teaspoon salt. Cook, tossing constantly, for about 3 minutes or until warmed through. Serve immediately one portion per lettuce leaf. Serves 4-6.

Calamari Salad 2 lb. squid, cleaned ¼ c. minced red pepper ¼ c. minced celery ½ c. olive oil ½ c. fresh lime juice

2 T. orange marmalade 1 T. minced lime zest 2 T. chopped fresh cilantro ¼ tsp. Tabasco salt and pepper to taste

Slice squid into ¼” rings. Plunge into rapidly boiling water fro 30 seconds only; drain, refresh in cold water. Place in bowl with pepper and celery. Combine all other ingredients and pour over squid; chill well. Great served on avocado halves or on a bed of mixed greens. Serves 6.

Sunshine Salad 4-5 carrots, cut into julienne 5-6 sprigs tarragon, julienne 2 mandarin oranges, in sections 2 T. Grand Marnier 1 T. white wine vinegar

½ c. olive oil ¼ c. vegetable oil 2 T. honey 1 T. mustard

Place carrots, tarragon, and oranges in bowl. In small mixing bowl, combine remaining ingredients and stir. Pour over salad and toss. Serves 4-6.

Spring Greens Toss Spring greens with other salad makings. Crumble some walnuts into skillet; cover with thin layer of brown sugar. Turn up heat and toss continually until sugar coats nuts and bubbles; set aside to harden. In jar, pour ½” olive oil to 1/8” balsamic vinegar and a pinch of sugar; shake. Toss salad together with dressing, add crumbled bleu cheese last and serve!

May Be Rice Salad 8-9 c. hot cooked brown rice 1 red bell pepper, diced 1 green bell pepper, diced 1 red onion, chopped 6-8 green onions, chopped ¾ c. currants 1 pkg. frozen peas ½ c. chopped pitted black olives

½ c. minced parsley ½ c. chopped dill weed 2 T. Dijon mustard ½ c. balsamic vinegar 2 T. sugar salt and pepper to taste 1 c. olive oil

Mix together mustard, vinegar, sugar, and olive oil; season to taste. Mix rice with 1 cup of this mixture and let cool to room temperature. Add all salad ingredients and remainder of dressing; chill. Serves 8-10 depending on whether it is a main dish or a side dish.

Hood Canal Salad 1 c. grapes, quartered ½ lb. bacon, cooked and chopped 1 c. chopped green onion 1 c. chopped celery 1 c. chopped broccoli

toasted almonds 1 c. mayonnaise 1 c. raisins ¼ c. sugar 1 T. vinegar

Mix grapes, bacon, onion, celery, broccoli, and almonds. In separate bowl, mix mayonnaise, raisins, sugar, and vinegar. Toss together and refrigerate prior to serving.

Magic Garlic Cream ½ c. milk ½ c. sour cream 2 tsp. olive oil

1 clove garlic, pressed 2 tsp. cider vinegar salt and pepper to taste

Whisk all ingredients together in order. And, it is magic…

Green Salad with Apples romaine lettuce apples, sliced in strips chopped walnuts onions, sliced in rings then halved

feta or goat cheese raspberry vinaigrette Ranch dressing strawberries

Toss all together and enjoy!

Tortellini Salad 1 lb. spinach tortellini 1 lb. egg tortellini 1 lb. broccoli, cut into bite-size pieces 1 lb. carrots, peeled and cut on bias at ¼” 3 leeks, cut into julienne 1 red pepper, cut into julienne 1 yellow pepper, cut into julienne

½ c. chopped basil 1 egg yolk 2 T. lemon juice 1 T. Dijon mustard 1 T. balsamic vinegar 1 c. vegetable oil ½ c. olive oil 1 tsp. thyme orange rind salt and pepper

Cook tortellini as per package instructions; drain and set aside in large bowl. Blanch broccoli and carrots separately; drain and add to tortellini. Blanch leeks and drain. Add leeks, peppers, and basil to salad and toss. Put egg yolk, lemon juice, mustard, and vinegar in food processor and blend for 30 seconds. With machine running, pour oils slowly through tube. Add thyme, orange rind to taste and salt and pepper; process to blend. Pour dressing over salad and toss to coat. Serve slightly chilled. Makes 8-10 servings.

Peach Salad 2 peaches, pitted and diced 2 plums, seeded and diced ¼ c. minced chives

1 T. chopped mint 1 T. chopped cilantro 1 T. orange juice

Combine and toss. Serve chilled.

Layered Salmon Salad 2 c. chopped tomatoes 2 c. halved cucumber slices 15 oz. flaked salmon 2 c, shredded lettuce 2 c. shell macaroni, cooked ½ c. halved pitted black olives

dill sprigs 1 ½ c. mayonnaise 1 T. chopped onion ½ tsp. dill weed ¼ c. milk

Combine tomatoes, cucumber, and salmon. In clear glass salad bowl, starting at bottom of bowl, layer lettuce, macaroni, olives, and tomato mixture. In small bowl, combine mayonnaise, onion, dill weed, and milk; whisk to blend. Top salad with this and garnish with dill sprigs. Serves 6-8.

Foggy Bay Chicken Salad 3 lbs. boneless chicken breasts 1 c. heavy cream ½ c. sour cream ½ c. mayonnaise

2 stalks celery, cut into 1” strips ½ c. walnuts 1 T. dried tarragon salt and pepper

Place chicken breasts in large baking pan and coat with cream; bake at 350° for 20-25 minutes. Cool; shred into bite-size pieces. Whisk together sour cream and mayonnaise; pour over chicken mixture. Add remaining ingredients and season to taste; toss. Refrigerate covered for several hours. Correct seasoning just prior to serving. Serves 4-6.

Cucumber Salad 1 garlic clove, crushed 2-3 thin slices ginger root 2 T. freshly squeezed lime juice 1 T. sugar

4-6 med. cucumbers salt soy sauce

Mix garlic, ginger, lime juice, and sugar; set aside. Peel cucumbers and cut in half lengthwise; scrape out seeds. Cut halves into 1/8” thick slices and place in colander; salt lightly and allow to drain for 10 minutes, shaking colander to remove any excess moisture. Combine cucumbers and marinade in bowl and let stand for 20 minutes. Drain excess liquid from cucumbers; discard garlic and ginger. Serve cucumbers sprinkled with a few drops of soy sauce. Serves 4.

Jennifer’s Kale Salad 1 bunch kale 1/3 c. toasted, salted 1 tsp. sea salt sunflower seeds ¼ c. diced red onion ¼ c. olive oil 1/3 c. currants or dried 2 T. unfiltered apple cider vinegar cranberries or both 1/3 c. bleu cheese 1 Granny Smith apple, diced Wash and de-stem kale; dry. Stack leaves, roll up, and cut into thin ribbons; place in mixing bowl and add salt, massaging into kale with fingers for a couple minutes. Stir in onion, currants/cranberries, apple, and sunflower seeds. Dress with oil and vinegar, correct seasoning, and toss in cheese.

Faux Bristol Court Salad Toss Romaine and iceberg lettuce with shrimp meat, green onion, croutons, and Parmesan, and dress with something creamy, but not overpowering – I like a combination of Italian and Caesar.

Great Fruit Salad Dressing 4 eggs ½ c. sugar 2 T. butter

6 T. lemon juice dash of salt 1 c. whipping cream

Beat eggs until light in top of double boiler; blend in sugar, butter, lemon juice and salt. Cook and stir over boiling water until consistency of custard. Beat cream until stiff and fold into mixture.

South Beach Sunset Salad 1 sm. head cauliflower 2 carrots, julienne ½ c. olive oil ½ c. tarragon vinegar 1 tsp. grated orange peel ¼ c. fresh orange juice

1 tsp. dried basil 1 tsp. coarsely ground pepper ½ tsp. salt ½ c. sliced green onions 2 heads mixed salad greens, torn into bite-size pieces

Break cauliflower into flowerets then slice into bite-size pieces; blanch, drain, and run under cold water. Blanch carrots; drain, and run under cold water. Place carrots in bowl with cauliflower. Combine oil, vinegar, orange peel and juice, basil, pepper, and salt. Pour over cauliflower and carrots. Toss lightly with onions. Cover and marinate for 2-3 hours. Toss with greens just prior to serving.

Tuna-Peach Macaroni Salad 4 oz. macaroni, cooked 7 oz. tuna, drained 8 lg. peaches, sliced 1/3 c. chopped pecans Mix and chill. Serves 4.

¼ c. sweet pickle relish ¾ c. sour cream 1/8 tsp. dried mint

Spinach Salad with Curry Dressing 6 c. baby spinach leaves 1 c. strawberries, thickly sliced 1 c. blueberries 1 sm. red onion, thinly sliced 1/3 c. chopped pecans

2 T. Balsamic vinegar 1 T. + 1 tsp. honey 2 tsp. Dijon mustard salt and pepper to taste

Tear spinach into bite-size pieces. Whisk together vinegar, and honey; season to taste. Add to spinach and toss lightly. Add berries, onion, and pecans and toss again to serve.

Canlis Salad 1 lg. head Romaine 1-2 peeled tomatoes ¼ c. chopped green onion 1 c. grated Romano cheese 1 c. rendered finely chopped bacon 2 T. chopped mint

¼ tsp. oregano ½ c. olive oil juice of 1 lemon ½ tsp. fresh ground pepper 1 coddled egg 1/3 c. croutons

Into large bowl place tomatoes, cut into eighths; add Romaine, sliced into 1” squares. Add green onion, cheese, bacon, oregano, and mint. To make dressing, put pepper, lemon juice, and coddled egg in a bowl and whip vigorously. Slowly add olive oil, whipping constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a final sprinkle of Romano. Serves 4-6.

Laguna Beach Special Toss together sliced mushrooms, sliced avocado, Belgium endive, crab legs and honey mustard to taste. Serve on a bed of Romaine.

Butter Lettuce Salad 1 lg. head butter lettuce 3 hard-cooked eggs, sliced 1 bunch green onions, minced 6 T. heavy cream 2 T. tarragon vinegar

¼ tsp. dry mustard 2/3 tsp. sugar ½ tsp. salt 1/8 tsp white pepper

Place lettuce leave in salad bowl with eggs and onions. Just prior to serving, combine remaining ingredients with whisk, adjusting sugar to vinegar; whip until foamy and pour over greens. Serves 4.

Green Beans Vinaigrette 1-2 lbs. green beans, trimmed 1-2 T. salt 2 lg. shallots, minced 1 tsp. coarse Dijon mustard

2 T. red wine vinegar 6 T. lt. olive oil 1 tsp. salt fresh ground pepper to taste

Cut beans into 1 ½ ” lengths; cook in boiling water to tender crisp and rinse in cold water. Combine shallots, mustard, and vinegar in small bowl; whisk to combine and add remaining ingredients, whisking again. Correct seasoning and toss beans with dressing to serve.

Beer Caesar Dressing 3 egg yolks 1/3 c. vegetable oil 1/3 c. beer 1 clove garlic, mashed

½ tsp. salt ½ tsp. paprika ¼ tsp. pepper

Beat yolks until well blended; gradually beat in oil, a few drops at a time. Stir in beer, garlic, and seasonings. Stir or shake well prior to serving.

Hazelnut Dressing 1 sm. clove garlic, crushed 1/8 tsp. Dijon mustard 4 T. hazelnut oil

1 T. white wine vinegar salt and pepper 1 tsp. chervil, finely chopped

Combine all ingredients in jar and shake vigorously to blend.

Tarragon Dressing 2/3 c. mayonnaise 2 tsp. prepared mustard 1 tsp. lemon juice Â˝ tsp. dried tarragon, crushed

2 T, finely chopped dill pickle 1 T. finely chopped parsley 1 T. finely chopped green onion 1 T. finely chopped capers

Blend mayonnaise, mustard, lemon juice, and tarragon; stir in dill pickle, parsley, green onion, and capers. Cover and refrigerate.

Squirrel Cove Noodle Salad Â˝ lb. rotini noodles, cooked 5 T. peanut butter 2 garlic cloves, minced 2 tsp. minced ginger 2 T. minced green onion 2 T. vegetable oil

2 T. soy sauce 1 T. cider vinegar 5 T. boiling water (from noodles) 1 T. sesame oil sesame seeds

Combine all ingredients except water, sesame oil and sesame seeds in small mixing bowl. Slowly whisk liquid ingredients into peanut butter; add hot water, by tablespoonful, until sauce is like heavy cream. Add noodles to sauce, sprinkle with sesame oil and toss well. Sprinkle with sesame seeds and serve at room temperature.

Bacon Buttermilk Dressing 6 slices bacon, diced 1 c. mayonnaise 1 c. buttermilk 2 T. minced green onion 1 T. minced chervil

1 tsp. minced garlic ½ tsp. pepper ¼ tsp. salt ¼ tsp. paprika dash Tabasco sauce

Sauté bacon in skillet until crisp; drain on paper toweling and set aside. In mixing bowl, whisk all other ingredients together, then add bacon. Refrigerate covered for at least 1 hour prior to serving.

French Dressing 1 c. vegetable oil 2/3 c. red wine vinegar ½ c. ketchup ¾ c. sugar 1 sm. onion, grated

1 garlic clove, minced ¼ tsp. oregano ¼ tsp. salt ¼ tsp. pepper ¼ tsp. chopped fresh mint

Put everything in a blender and let ‘er rip!

Poppy Seed Dressing 1 egg ¼ c. sugar 1 T. dry mustard 2/3 c. red wine vinegar

¾ tsp. salt 1 sm. onion, chopped 2 c. corn oil 3 T. poppy seeds

Combine all but poppy seeds in blender; blend for 1 minute. Add poppy seeds and blend a few seconds more. Great on fruit salad.

Nadine’s Avocado Dressing 2 lg. ripe avocados, chopped ½ c. sour cream 1/3 c. olive oil 2 T. lime juice

½ tsp. sugar 2 cloves garlic, minced ½ tsp. chili powder 1 tsp. chopped cilantro

Place avocado in blender and blend; add remaining ingredients and process until smooth.

Your Basic Vinaigrette 1 c. olive oil 2 T. lemon juice 4 T. white wine vinegar 2 T. Dijon mustard

1 clove garlic, finely minced salt and pepper to taste 1 T. ea. chopped basil, tarragon, and oregano

Whisk until blended.

Moniques’s Potato Salad 1 lb. new potatoes, quartered ¼ lb. bacon, chopped ¼ c. chopped shallots ¼ c. red wine vinegar

2 T. olive oil salt and pepper ¼ c. chopped red onion ½ c. chopped parsley

Boil potatoes until tender. Cook bacon until crisp; remove bacon from pan and sauté shallots until tender but not brown. Reserve shallots and fat. When potatoes are done, transfer to large bowl and pour vinegar, olive oil, and shallots with reserved bacon fat over still-warm potatoes. Toss and season to taste. Add onions, parsley, and toss again. Bring to room temperature, cover, and refrigerate. Serve at room temperature garnished with bacon. Serves 4.

SoCal Pasta Salad 2 lbs. pasta shells 2 c. marinated artichoke hearts 2 c. sliced black olives 1 c. olive oil

½ tsp. crushed red chlies 1 T. minced garlic 1/3 lb. cooked shredded chicken ¼ lb. salami, cut into julienne

Cook pasta al dente; rinse and drain. Toss together with all other ingredients. Serves 4-6.

Tabouleh Salad 3 c. boiling water 1 ½ c. bulgar wheat 2 tomatoes, chopped 1 c. chopped parsley ½ c. chopped green onion ½ c. olive oil

½ c. lemon juice 2 T. minced fresh mint ½ tsp. salt ¼ tsp. pepper Romaine leaves

Pour boiling water over bulgar wheat; cover and let stand 1-2 hours until light and fluffy. Combine with tomatoes, parsley, onion, oil, lemon juice, mint, slat and pepper. Chill. Serve on Romaine leaves. Serves 8.

Broccoli Salad 4 c. chopped broccoli flowerets 3 slices red onion, chopped ¼ c. crumbled bacon 1 c. dried currants ½ c. sunflower seeds 1 c. chopped celery

1 can chopped water chestnuts 1 c. mayonnaise 4 T. sugar 2 tsp. cider vinegar 1 c. crab or shrimp

Put first 7 ingredients in bowl; toss. Mix next 3 ingredients for dressing. Add seafood and toss with dressing.

Corn Salad 1 shallot, chopped 1 sm. garlic clove 1 T. Dijon mustard 2 T. sugar 1/8 tsp. kosher salt dash of white pepper ½ c. champagne vinegar 1 ½ c. canola oil

3 ears cooked corn 6 plum tomatoes, cut into chunks 1 shallot, minced 2 tsp. chopped tarragon 1 T. chopped flat leaf parsley 1 ½ c. packed arugula leaves kosher salt freshly ground black pepper

In a food processor, process 1 shallot and garlic until finely minced; add mustard, sugar, 1/8 teaspoon salt, white pepper, and vinegar. Process to combine ingredients thoroughly and, with machine running, add oil in thin, steady stream. Correct seasoning. Cut kernels off cobs and scoop into large bowl. Add tomatoes, shallot, tarragon, parsley, arugula, and ½ cup of vinaigrette to corn and stir to combine. Season to taste. Let salad sit at room temperature 1 hour prior to serving.

Adelaide Beach Potato Salad 2 c. new potatoes, peeled, diced, and boiled ½ c. peeled, seeded, and sliced cucumber 2 T. minced green onion ¾ tsp. salt ¼ tsp. pepper 2 hard-cooked eggs, diced

¾ c. sour cream ¼ c. mayonnaise 4 T. white wine vinegar ½ tsp. celery seed ½ tsp. chopped parsley ½ tsp. chopped dill ½ tsp. Dijon mustard ½ tsp. yellow mustard

Combine last 8 ingredients for dressing and add to still warm potatoes; toss gently. Add remaining salad ingredients and toss again. Refrigerate.

Maytag Salad Vegetable oil cooking spray 1 egg white 2 ½ c. walnut halves ¾ c. lt. brown sugar 1 head Romaine, in pieces 10 oz. mixed baby greens

2 ripe Bosc or Anjou pears, diced 1 red bell pepper, julienned 2 c. crumbled Maytag cheese ¾ c. champagne vinaigrette kosher salt freshly ground black pepper

Spray bottom of cookie sheet. Whisk egg white in bowl until foamy; fold in walnuts and brown sugar, tossing gently to coat. Arrange walnuts on cookie sheet, separating pieces; bake until nuts are golden brown – 12-14 minutes. Loosen nuts with spatula and set aside on plate to cool. In large bowl, combine romaine, baby greens, pears, pepper, cheese, and walnuts. Add vinaigrette and toss gently, adding more dressing if necessary. Season to taste.

Fiesta Salad 2 lbs. lobster meat, cooked 1 ripe papaya, julienned 1 sm. ripe canteloupe 2 lg. ripe plum tomatoes, diced 2 T. chopped dill 2 T. chopped chives 1 T. minced ginger root

¼ c. fresh orange juice 2 T. red wine vinegar 1 T. Dijon mustard 1 c. mild olive oil black pepper 2 bunches watercress

Cut lobster into chunks and place in large bowl with papaya. Using a melon baler, scoop cantaloupe into balls over bowl allowing juices to fall into bowl. Toss gently, add tomatoes, dill, chives, and ginger. Combine remaining ingredients except watercress and blend; pour over salad and toss gently. Serve on a bed of watercress. Serves 6.

Crab Louie Iceberg lettuce, torn Romaine lettuce, torn shredded purple cabbage grated carrots 2 T. grated celery 2 T. grated green pepper 1 T. grated hard-boiled egg 1 T. minced parsley 1 ½ T. chili sauce

¼ c. mayonnaise ½ c. ketchup 14 oz. crab meat 4 lemon wedges 6 tomato wedges 2 hard-boiled eggs, quartered lengthwise 4 lg. green pimento-stuffed olives 6 cucumber slices

Prepare a mix of Iceberg, Romaine, cabbage, and carrots; chill. Place celery and green pepper into small mixing bowl; add grated egg and stir in parsley, chili sauce, mayonnaise, and ketchup; chill. To serve, pile greens into 2 large serving bowls, distribute crab between the 2 on greens, arrange lemon/tomato wedges and hard-boiled eggs on top and finish with olives and cucumber. Serve dressing on the side. Hot French bread a must. Makes 2 portions.

Raft Island Fruit Salad 1 c. sugar 1 T. salt 1 tsp. dry mustard 1 c. wine vinegar

1 c. oil 1 sm. onion, chopped 3 T. papaya seeds

Mix together and toss with 1” cubes of cantaloupe, watermelon, papaya, mango, banana, pear, apple – or whatever you desire. Serve in a watermelon shell!

4th of July Stars For very fun 4th of July salads, using a 1” star cookie cutter, cut stars out of cooked beets to place on top!!!

Soups & Stews

Tomato Basil Soup 1 med. onion, thinly sliced 1 T. butter 30 oz. canned tomatoes, chopped 1 bay leaf 1 heaping T. brown sugar 2 tsp. chopped basil

1 ½ tsp. cinnamon ½ tsp. cloves 1 tsp. salt ½ tsp. pepper 1 pt. sour cream 1 c. milk

Sauté onion in butter and add chopped tomatoes. Add bay leaf, sugar, basil, cinnamon, cloves, salt, and pepper. Simmer, stirring occasionally, until tomatoes are thoroughly cooked – about 25 minutes. Remove bay leaf and transfer mixture to food processor to puree; strain. Add sour cream and milk and heat through. Garnish with fresh chopped parsley and croutons to serve.

Fresh Mushroom Soup 6 T. butter 2 c. finely minced onion ½ tsp. sugar 1 lb. mushrooms ¼ c. flour

1 c. water 1 ¾ c. chicken broth 1 c. dry vermouth 1 tsp. salt ½ tsp. pepper

In large saucepan, melt butter and cook onions with sugar slowly until golden – about 30-45 minutes. Slice 1/3 of the mushrooms and finely chop the rest. Add all mushrooms and sauté for 5 minutes. Stir in flour until smooth. Cook for 2 minutes, stirring constantly. Pour in water and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes.

Broccoli Soup 1 lb. chopped broccoli 2-3 c. chicken broth ¼ tsp. thyme ½ sm. bay leaf garlic powder

1 yellow onion, chopped 3 T. butter 3 T. flour 2-3 c. milk salt and pepper to taste

Cook broccoli in chicken broth with thyme, bay leaf, and garlic powder. In separate pan, sauté onion in butter, slowly adding flour. Then, slowly add most of the broth from the broccoli to make a thickened sauce. Add remaining broth and broccoli; stir. Add 2-3 cups milk, as desired. Season to taste with salt and pepper.

Hilton Head Peanut Soup ¼ c. butter 1 med. onion, chopped 2 celery stalks, chopped 3 T. flour 8 c. chicken broth

2 c. creamy peanut butter 2 c. half and half 1/3 c. chopped unsalted peanuts paprika

Melt butter in large pan. When bubbly, stir in onion and celery; add flour and stir until well mixed. Pour in chicken broth and blend well, stirring constantly; bring to a boil. Reduce heat and add peanut butter, stirring until blended. Put soup through a sieve. Add cream slowly to strained soup and stir to blend. Garnish with chopped peanuts and paprika. Very, very rich.

Tomato Lime Soup 3 garlic cloves, minced 2 tsp. ground cumin 1 T. oil 6 c. tomato juice 2 c. chopped tomatoes Âź c. lime juice

3 T. chopped cilantro Tabasco 2 c. coarsely crushed tortilla chips 1 c. grated Jack cheese cilantro for garnish

SautĂŠ garlic and cumin in oil. Add remaining ingredients except tortilla chips and cheese. To serve: crush a handful of tortilla chips and place in bowl, fill with soup, then garnish with cheese and a sprinkling of cilantro.

Nine Bean Soup 1 lb. ea. pearl barley, black beans, red beans, pinto beans, navy beans, Great Northern beans, black-eyed beans, lentils, split peas (red Azuki beans or baby limas are also nice for color) 1 lb. diced ham

1 lg. onion, chopped 1 garlic clove, minced salt to taste 28 oz. can tomatoes, undrained and chopped 4 oz. can green chilies, chopped 1 lg. carrot, grated

Pick over and wash 2 cups of bean mix. Cover with 2 quarts cold water and bring to a boil. Turn off heat; let sit for several hours. Add ham, onion, garlic, and salt. Bring to a boil, reduce heat and simmer 1+ hours until beans are tender. Add tomatoes, chilies, and carrot; simmer 30 minutes, stirring occasionally. Serves 8. Freezes well.

Adelaide Beach Clam Chowder 4 c. milk 6 bacon slices, diced 1 onion, chopped 1 garlic clove, minced 4 c. fresh clams, ground ½ lb. butter

3-4 med. potatoes, peeled, cubed, and cooked 2 ½ tsp. salt pepper to taste 1-2 tsp. Johnny’s seafood seasoning

Warm milk in double boiler over simmering water. Sauté bacon in skillet; remove and drain. In 1-1/2 tablespoons bacon drippings, sauté onion and garlic; remove and drain. Sauté clams in butter until clams have lost their pink color. Gently boil potatoes just until knife can easily be inserted; drain. Add all ingredients to milk and heat through. Season to taste.

Laurie’s “Three Day Old” Cod Chowder 3 day old cod 2 onions, chopped 2 slices saltpork 4 T. butter 2 c. cubed, cooked potatoes

1 pt. milk dash Tabasco sauce ½ tsp. garlic salt 1 tsp. Worcestershire sauce

Cut fish into 5 pieces and simmer in stockpot until it can easily be skinned and boned. Transfer fish to bowl, saving stock. Sauté onions in saltpork and butter. Add potatoes and onions to stockpot. Add milk and simmer 2 hours. Correct seasoning. Add fish for last 10 minutes of cooking prior to serving.

Crab Chowder ½ lb. butter 2 lg. onions, chopped 2 rounded T. flour 3 c. boiling water 1 c. ketchup

¼ c. (scant) Worcestershire sauce 2 lbs. canned tomatoes salt to taste 2 lbs. crab meat 1 c. cooked rice

Cook onions in butter until clear. Add flour, then water, Worcestershire, and tomatoes. Season to taste and simmer very slowly for 1 hour stirring often. Add crab meat and rice. Serves 10.

Shellfish Chowder 3 T. olive oil 1 med. onion, thinly sliced 3 garlic cloves, thinly sliced 1 c. dry white wine 28 oz. canned plum tomatoes, chopped, juices reserved 6 sprigs flat leaf parsley

¼ tsp. dried thyme ¼ tsp. fennel seed 2 pinches saffron 1 doz. butter clams 2 lbs mussels, debearded 1 lb. lg. shrimp ½ c. chopped flat leaf parsley

Heat oil in stock pot over medium-high heat; cook onions and garlic until softened. Add 1 cup of water, wine, and tomatoes with juice; raise heat to high and cook until just boiling. Reduce heat to low and add parsley sprigs, fennel, and saffron. Cook uncovered at a low simmer for 30 minutes, stirring occasionally. Bring to a boil, add clams, mussels, and shrimp and return to boil. Cover and cook until clams and mussels open and shrimp turn pink – approximately 8-10 minutes. Discard any clams or mussels that don’t open. Garnish with chopped parsley.

Seafood Fricassee 3 T. olive oil ½ c. finely chopped onion 1 T. finely chopped garlic ½ c. chopped fennel (no leaves) ½ c. chopped carrot ½ c. chopped leek 1 dried hot red pepper, crushed 1 bay leaf ½ tsp. dried thyme 1 c. dry white wine

1 c. chopped ripe tomatoes 2 c. water ½ tsp. salt ½ tsp. pepper 1 lb. boneless halibut or snapper, cut into ¾” cubes ½ lb. bay scallops ½ lb. prawns, peeled and deveined ¼ c. finely chopped parsley leaves

Heat oil in kettle; add onion, garlic, fennel, carrot, and leek. Cook until vegetables wilt. Add hot pepper, bay leaf, thyme, wine, tomatoes, and water. Bring to a boil; season to taste. Add fish and cook 2 minutes. Add scallops and prawns; cook 1 minute more. Do not overcook! Sprinkle with parsley and serve with croutons.

Rusty’s Mussels with Saffron 2 T. butter 1 c. chopped onion ½ c. chopped leek (white and lt. green parts) 1 thyme sprig 4 c. fish stock 1 tsp. crushed saffron

3 lbs. mussels, debearded 1 lb. potatoes, peeled and diced 1 ½ c. dry white wine 1 c. heavy cream 1 c. half and half salt and pepper to taste 2 T. minced chives

Melt butter in large pot. Add onion, leek, and thyme and sauté 5 minutes until onion is tender. Add stock and saffron; bring to a simmer. Add mussels and cook covered until shells open. Scoop out mussels and set aside, discarding those not open. Add potatoes and wine; simmer until potatoes are done. Remove mussels from shells. Remove thyme, stir in cream and half and half, season to taste. Ladle soup over mussels to serve garnished with chives.

Fireside Salmon Soup 6 T. butter 1 ½ c. finely chopped onion ¾ c. chopped dill 2 med. tomatoes, chopped 8 oz. chopped smoked salmon 2 T. flour 8 c. water

pepper to taste 2 c. finely chopped spinach leaves 16 oz. cream cheese 1/3 c. Vodka 2 T. lemon juice snipped chives

Melt butter in stock pot over medium heat; add onion and sauté until soft. Stir in dill, tomatoes, and salmon; cook 3 minutes more, then add flour and cook 1 minute more. Gradually stir in water and heat to boiling. Reduce heat and simmer uncovered over medium-low heat 20 minutes. Season to taste and stir in spinach; simmer 5 minutes. Reduce heat to low and stir in cream cheese a little bit at a time to melt into soup. Stir until smooth, stir in Vodka and lemon juice, and correct seasoning.

Westcott Bay Oyster Stew ½ c. butter 1 c. minced celery 3 T. minced shallots 1 qt. half and half

12 oz. fresh shucked oysters, undrained salt and pepper to taste 1 pinch cayenne pepper

Melt butter in large skillet over medium heat; cook celery and shallots until shallots are tender. Pour half and half in large stock pot over medium-high heat. Mix in butter, celery, and shallot mixture stirring constantly. When mixture is near boiling, pour oysters and their liquid into pot. Season to taste with salt, pepper and cayenne pepper. Stir constantly until oysters curl at the ends at which point stew is finished cooking!

Salmon Bisque 4 T. butter ¼ c. minced green onion 1 garlic clove, minced ¼ c. flour 2 c. milk 3 c. half and half ½ lb. poached/flaked salmon

½ c. tomato puree 2 T. sherry 1 tsp. salt 1 T. minced dill ¼ tsp. white pepper dill sprigs

In large saucepan, sauté green onion and garlic in butter until onions are transparent; blend in flour and cook, stirring constantly, for 5 minutes. Whisk in milk and half and half, stirring until thickened. Add flaked salmon, tomato puree, sherry, salt, dill, and white pepper. Simmer covered for 15 minutes. Garnish with dill sprigs to serve. Serves 6-8.

Lobster Bisque 2 (1+ lbs. ea.) lobsters, cooked 6 T. butter 1/3 c. cognac ½ c. + 3 T. chopped shallots 2 cloves garlic, minced 3 T. tomato paste 4 c. water 2-1/2 c. dry white wine 1 tsp. dried tarragon

½ tsp. dried thyme pinch red pepper flakes 2 bay leaves 3 T. flour 2-1/2 c. milk ¾ c. whipping cream salt and pepper 2 egg yolks

Finely dice lobster meat (save shells). Melt half the butter in large skillet over medium heat; add lobster shells and cognac and heat until warm, then flame with a match. When flame subsides, stir in ½ cup shallots, garlic, tomato paste, wine, water, tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes; strain through sieve into a bowl. Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons

shallots and sauté for 2 minutes. Add flour and cook gradually, whisking constantly for 1 minute. Gradually whisk in strained mixture until well blended. Whisk in milk and cream and heat over medium heat until hot; season to taste. Whisk egg yolks together in small bowl, whisk in half cup of hot soup then return to pot, then whisk until thoroughly blended. Stir in lobster, heat for several minutes and serve immediately to 6 lucky folks. Very special.

Creamy Crab Soup 1 can Cream of Mushroom soup 1 can Cream of Asparagus soup ¼ c. sherry

1 c. cream 7 ½ oz. crab meat 1 ½ can milk

Combine and heat through. Great cheater recipe and surprisingly good!

Cream of Asparagus Soup 2 lbs. asparagus 4 T. butter 4 lg. shallots, minced 6 T. flour ¼ tsp. saffron

6 c. chicken stock 2 egg yolks 1 c. half and half white pepper to taste

Cut off tips of asparagus; drop in boiling water for 30 seconds and set aside. Cut remaining stalks into ½” lengths. Melt half the butter and sauté stalks with shallots for 5 minutes; set aside. In another pot, melt remaining butter, stir in flour, and cook for 1-2 minutes without browning. Add saffron, stock and sautéed asparagus stalks. Simmer for 15 minutes or until tender. Pass through strainer and cool slightly. Whisk egg yolks and half and half together. Slowly add pureed soup, whisking constantly. Cook over low heat for 5 minutes. Season to taste with white pepper. Serve garnished with reserved asparagus tips. Serves 6-8.

Shrimp Asparagus Soup 1 pt. half and half ¼ c. minced chives ½ tsp. curry 1 T. butter 2 cans Cream of Asparagus soup

1 c. cooked asparagus, cut into 1” pieces ¼ c. cooking sherry shrimp pepper to taste

Mix all ingredients together in saucepan and heat through.

Creamy Garlic Soup 6 T. butter 2 c. chopped onion ½ c. chopped garlic ½ c. flour 6 c. beef broth

1 c. dry vermouth ½ c. sour cream, at room temperature 1/8 tsp. nutmeg fresh chives

Melt butter in saucepan over low heat; add onion and garlic and cook until onion is soft, stirring occasionally. Add flour; stir 4 minutes. Whisk in broth a little at a time. Increase heat and bring to boil. Reduce heat to medium-low, add vermouth; simmer 25 minutes. Puree soup in batches in food processor. Return to pan and place over very low heat. Whisk a little soup into sour cream in small bowl. Whisk sour cream slowly back into soup; do not boil. Remove from heat; blend in nutmeg and garnish with fresh chives – croutons are also nice.

Christa’s Cantaloupe Soup 3 ripe cantaloupe, cut into chunks 1 ½ c. dry sherry

6 T. honey 3 T. fresh lime juice

Put all ingredients in food processor and blend well. Chill covered in refrigerator. Blend again before serving.

Honeydew Bisque 1 lg. honeydew, peeled, seeded, and cut into chunks 2 c. lime sherbet

juice of 1 lg. lime crushed ice

Combine melon, sherbet and lime juice in processor (in batches if necessary) and puree until smooth. Divide among bowls set into ice. Garnish with fresh mint sprigs.

Minted Watermelon Soup 5 c. watermelon puree 1 Â˝ c. buttermilk

3 T. chopped mint leaves

Pour puree into large bowl and stir in buttermilk and chopped mint. Refrigerate 2 hours. Soup may be served in bowls or in hollowed out watermelon tureens. Tiny melon pieces and mint leaf make for a nice garnish.

Port Madison Peach Soup 4 ripe peaches 2 c. dry white wine 1 c. water 3 T. sugar

Âź tsp. cinnamon Âź tsp. curry 3 whole cloves orange slices

Plunge peaches in boiling water for 1 minutes; remove skins and pits. Puree in blender or food processor and transfer puree to an enameled saucepan. Add wine, water, sugar, cinnamon, curry, and cloves. Bring to a boil and simmer, stirring, for 10 minutes. Remove cloves and let soup cool. Refrigerate at least 4 hours and serve in chilled bowls with thin slices of orange. Serves 4.

Cold Cream of Artichoke Soup 2 lg. onions, chopped 2 T. butter 14 ½ oz. artichoke hearts, drained and chopped 6 c. chicken stock 1 tsp. salt 1 tsp. thyme ½ tsp. oregano

1 tsp. pepper 2 T. lemon juice 1 tsp. chicken stock base ½ tsp. Tabasco 2 c. half and half 2 c. heavy cream chives for garnish

In heavy saucepan, sauté onions in butter until soft; add artichokes and simmer for 5 minutes. Add stock, salt, thyme, oregano, and pepper; cover and simmer 15 minutes. Cool and puree in food processor; strain. Add lemon juice, chicken stock base, Tabasco, half and half, and cream. Store in covered container and refrigerate overnight. Garnish with chives to serve.

Vichyssoise 6-8 leeks (white part only, cut crosswise) 4 T. butter 8 med, new potatoes, peeled and thinly sliced 1 T. salt

5 c. chicken broth 2 c. half and half pinch of nutmeg white pepper to taste 1 c. heavy cream fresh chives

Sauté leeks in butter for 10 minutes; add potatoes, salt, and broth and simmer until potatoes are tender – about 30 minutes. Puree potato mixture in food processor, then put through fine strainer to remove any lumps. Add half and half, nutmeg, and pepper. Correct seasoning and chill well. To serve, stir in cream and top with fresh chives.

Gazpacho 2 c. chopped, peeled tomatoes 1 c. chopped green pepper 1 c. chopped celery 1 c. chopped cucumber Â˝ c. chopped onion 1/8 c. chopped parsley 1 tsp. chili pepper 1 tsp. cayenne pepper 4 tsp. fresh chives

2 garlic cloves, pressed 5 T. wine vinegar 4 T. olive oil 2 T. salt Â˝ tsp. pepper 1 tsp. Worcestershire sauce dash of Tabasco sauce 4 c. tomato juice

Combine all ingredients in large clear glass bowl; chill for 3-4 hours prior to serving.

Cold Cucumber Soup 3 med. cucumbers, peeled and sliced very thin 3 T. butter 1 med. onion, minced 1 garlic clove, minced 3 T. flour 3 c. chicken stock

2 T. finely chopped mint 1 c. half and half salt white pepper sliced cucumber (garnish) fresh mint sprigs

Melt butter in large skillet over medium heat; add onion and garlic; sautĂŠ until limp, but not brown. Add cucumber and cook slowly until soft; remove from heat. Stir in flour, then chicken stock and mix well. Place over mediumhigh heat and bring to boil. Reduce heat and simmer for 5 minutes. Puree in food processor and pour into large bowl; stir in mint. Cover and chill well. Just prior to serving, stir in half and half, blending well. Season to taste with salt and pepper. Garnish each serving with sliced cucumber and mint sprig.

Cassoulet 2 lbs. sweet Italian sausage 2 lbs. beef chuck, cut into 1” cubes 1 lg. onion, sliced 2 med. garlic cloves, minced 2 green peppers, cut in 1/8’s 1 lb. white beans, cooked 1 tsp. basil

½ tsp. salt 1 tsp. paprika ¼ tsp. pepper 2 beef bouillon cubes, dissolved in 1 c. boiling water ¼ c. chopped parsley

Brown sausage, cut in thirds, and place in Dutch oven; drain grease from skillet, reserving 2 tablespoons. Brown beef in 1 tablespoon grease and add to pan. Sauté onion and garlic in remaining 1 tablespoon grease until tender. Add peppers and cook 1 minute more, stirring; add to pan along with beans. Sprinkle with seasonings and mix lightly. Add bouillon, cover, and bake in 350° oven for 1 hour and 15 minutes or until beef is tender.

Very Best Turkey Soup 1 turkey carcass 2 lg. onions, quartered 5 celery stalks 3 carrots, chopped 1 med. potato, quartered

assorted vegetables, chopped 1 c. rice turkey meat dill, thyme, sherry, Tabasco sauce, salt and pepper

In large kettle, place turkey carcass, 1 onion, and 4 celery stalks. Cover with water and simmer at least 4 hours; cool and strain. Add carrots and potato; simmer until soft. Remove vegetables to blender and puree with 1 cup broth; return to stock. For last half hour of cooking, add assorted chopped vegetables and rice; cook until tender. Add any leftover turkey and season to taste.

Beef Barley Soup 8 c. beef broth 1 lb. cooked beef, cubed 1 lg. unpeeled potato, chopped 3 med. carrots, chopped 3 celery stalks, chopped 4 oz. green beans, chopped 1 c. dry red wine

1/3 c. barley 1 T. pepper 1 bay leaf 2 T. butter at room temperature 2 T. flour seasoned salt to taste

Bring broth to boil in stockpot; add beef, vegetables, ¾ cup wine, barley, pepper, and bay leaf and boil until vegetables are cooked though – about 15 minutes. Blend butter and flour with fork to form paste; whisk into soup with remaining ¼ cup wine and boil until slightly thickened – about 2 minutes. Add seasoned salt to taste.

Easy Onion Soup 12 onions, thinly sliced 14 c. beef bouillon 4 T. butter 1 tsp. Worcestershire Sauce ¼ tsp. Tabasco sauce

1 tsp. Kitchen Bouquet salt and pepper 6 slices French bread (1” thick) 6 T. grated Parmesan

Sauté onion in butter in large saucepan for 15 minutes or until light golden brown. Add bouillon, Worcestershire, Tabasco, Kitchen Bouquet, salt and pepper; bring to a boil, reduce heat, cover, and simmer for 4 hours. Toast French bread in 350° oven until brown. Sprinkle with cheese and broil until cheese is golden brown. Place one slice on top of each serving of soup.

Tyrolean Cheese Soup 2 c. flour 1 ½ lbs. grated Swiss cheese ½ lb. grated Cheddar cheese 2 lg. onions, chopped 6 T. butter

½ pt. sour cream 2 ¼ gal. milk 1 qt. water ¼ c. chopped chives

Toss 1 ½ cups flour with grated cheeses; set aside. Sauté onions in 2 tablespoons butter. Make a white sauce with 4 tablespoons butter, ½ cup flour, sour cream, and 2 cups milk. Add remaining ingredients to white sauce. Immediately put this in double boiler on low heat. Stir often in one direction (or cheese gets weird) until cheese is melted. Great with a thick slice of Pumpernickel or Russian Rye. Good for a crowd.

Creamy Cauliflower Soup 2 T. vegetable oil ½ c. chopped onion 1 c. chopped celery 1 head cauliflower, cut into bite-size pieces 2 T. chopped parsley 8 c. chicken stock

¼ lb. butter ¾ c. flour 2 c. milk 1 c. half and half 1 T. salt 1 c. sour cream Bouquet Garni

Sauté onion in oil in large stock pot; add celery and cook 2 minutes. Add cauliflower and 1 tablespoon parsley; cover, reduce heat, and cook 15 minutes, stirring occasionally. Add stock and Bouquet Garni; bring to a boil. Reduce heat and simmer 5 minutes. Melt butter in saucepan, stir in flour and slowly add milk; bring to a boil, stirring constantly, and cook until thickened. Stir in half and half, then stir this into simmering soup and season to taste; simmer 15 minutes. Remove Bouquet Garni. Mix a few tablespoons soup with sour cream, then stir into soup with remaining parsley. Serves 10-12.

Beef Carbonnade ½ lb. bacon, diced 2 lg. yellow onions, sliced 1 T. sugar 1 c. flour 1 T. thyme

1 tsp. salt ½ tsp. pepper 3 lbs. stew meat, cubed 2 ½ c. dark imported beer chopped parsley

Sauté bacon in large skillet until brown; remove and reserve. Add onions to skillet and cook in bacon fat until tender; raise heat and sprinkle with sugar. Stir until well browned. Transfer onions to strainer set over bowl and let stand. Stir flour and seasonings on a plate and roll meat in this until coated; shake off excess and set meat on another plate. Press onions to extract fat; transfer fat to kettle. Set kettle over high heat and add meat. Turn heat down and cook until meat is brown on all sides; transfer to clean plate and proceed browning in batches. Deglaze kettle with beer. Return everything to kettle and bring to simmer on stove. Cover and cook in 325° oven for 1 ½ hours, stirring occasionally. Correct seasoning. Great served over noodles and garnished with fresh parsley.

Lamb Stew 2 T. oil 2 lbs. lamb cubes 2 T. flour 2 c. water 16 oz. tomato sauce 1 T. lemon juice 1 lg. onion, chopped

1 garlic clove, minced 1 tsp. salt ¾ tsp. oregano leaves ¾ tsp. basil 1/8 tsp. pepper 2 c. diced potatoes 2 c. cubed carrots

Heat oil in large, heavy Dutch oven. Add lamb and brown well on all sides. Stir in flour; cook and stir 2 minutes. Add water, tomato sauce, lemon juice, onion, garlic, salt, oregano, basil, and pepper. Simmer covered until meat is almost tender – about 1 hour. Add vegetables; cover and simmer until vegetables are tender.

Veal Stew 3 lbs. veal stew meat, cut into 2” pieces ½ c. + 2 T. flour salt and pepper 8 T. butter at room temperature 3 ½ c. chicken stock 1 c. dry white wine 3-4 veal bones 1 onion, quartered 2 carrots, broken in half

3 cloves garlic, quartered Bouquet Garni 1 lb. white pearl onions 4 c. arugula leaves in ¼” strips ½ c. whipping cream fresh thyme to taste 8 oz. sliced Chanterelles 2 lbs. asparagus, trimmed and cut into 1” pieces

Toss veal with ½ cup flour seasoned with salt and pepper. Melt 4 tablespoons butter in Dutch oven over medium-high heat; brown veal a bit at a time. Pour stock and wine over veal, add bones, onion, carrot, garlic, and Bouquet Garni. Heat to boiling, reduce heat and simmer covered until meat is tender – about 1 ½ hours. While meat is simmering, cut a small X in the root of each pearl onion. Heat a pan of salted water to boiling, drop in onions, and boil until tender – 10-15 minutes. Drain and plunge in cold water, then slip off skins. Remove veal from Dutch oven and combine with onions. Strain cooking liquid and return to pan. Cook until reduced by half. Mix 2 tablespoons butter with 2 tablespoons flour in a small bowl until smooth, then stir in a few tablespoons of the reduced cooking liquid in Dutch oven. Cook, stirring constantly, several minutes. Stir in arugula and cook gently for 5 minutes. Add cream and adjust seasoning, adding thyme. Return veal and onions to sauce. Sauté mushrooms in remaining 2 tablespoons butter and add to veal. Heat until warmed through. Blanch asparagus and add when ready to serve. Stew may be made in advance adding asparagus at the last minute. Serves 6-8.

Pork Chili with Black Beans 1 ½ c. dried black beans 3 ½ lb. boneless pork butt, cut into ½” cubes 2 onions, chopped 6 garlic cloves, minced ¼ c. olive oil 1/3 c. mild pure chili powder 1 ½ T. ground cumin 1 ½ T. dried oregano

1 tsp. cayenne pepper salt 14 oz. canned Italian plum tomatoes 3 ½ c. chicken stock minced cilantro cooked white rice sour cream

Rinse and pick through beans; place in large pot with cold water to cover by 2” and bring to boil over medium heat – cook 1 minute. Remove from heat, cover and set aside for 1 hour.; drain, add fresh water to cover and bring to boil over medium heat, lower heat and simmer, partially covered until tender – about 45 minutes. Cool. Heat 2 tablespoons oil in large flameproof casserole over medium heat; add onions and garlic and cook covered stirring once or twice until onions are soft – 20 minutes. Remove and set aside. Heat remaining 2 tablespoons oil in same pan over medium heat, add pork and cook, stirring occasionally, until meat is uniformly grey – 15 minutes. Stir in reserved onions and garlic, chili powder, cumin, oregano, cayenne, and 2 teaspoons salt. Cook for 5 minutes. Add tomatoes with juices and stock, cutting into tomatoes with spoon to break them up. Bring to a boil, lower heat, and simmer uncovered, stirring occasionally, for 1 hour. Adjust seasoning and continue simmering until chili is thick and pork is tender – another 50-60 minutes. Stir in beans and heat through before serving over rice topped with cilantro and sour cream. Perfect for a rainy day gathering.

Dog’s Breath Chili ½ med. onion, chopped 1 green pepper, chopped 2 celery stalks, chopped 3 lbs. lean ground beef 1 lb. top sirloin, cubed 3 garlic cloves, minced 3 fresh hot green chili peppers 6 oz. can tomato paste

16 oz. can stewed tomatoes 15 oz. can tomato sauce 7 oz. can chili salsa 1 c. beer 3 oz. chili powder pepper and oregano to taste salt and garlic salt to taste 4 c. sm. red kidney beans

Cook onion, green pepper, and celery in oil until onion is transparent; add meats and stir until brown. Remove any excess grease and add remaining ingredients; simmer 2 ½ hours, stirring occasionally. Season to taste. Cook beans separately and add at serving. Garnish with grated cheddar, sour cream, and avocado. Serves 6-8

Canyon Ranch White Chili 1 lb. dried Great Northern beans 4 c. chicken broth 2 med. yellow onions, chopped 3 garlic cloves, minced 1 tsp. salt ½ c. canned diced green chilies 2 tsp. ground cumin

1 ½ tsp. dried oregano 1 tsp. ground coriander ¼ tsp. ground cloves ¼ tsp. cayenne pepper 8 oz. grilled chicken breasts, sliced into ¼” wide strips ¾ c. grated Monterey Jack cheese

Cover beans with water and soak overnight; drain and rinse. In large heavy pot, combine beans, broth, 2 cups onions, garlic, and salt; bring to a boil, reduce heat, cover, and simmer gently 1 ½ - 2 hours or until beans are very tender, adding more stock as needed. Stir in remaining onions, chilies, cumin, oregano, coriander, coves, and cayenne; cover and cook for 30 minutes. Add chicken just prior to serving; cook until heated through. Top each serving with 2 tablespoons cheese. Serves 6.

Country Captain 1 T. butter 1 med. onion, chopped 1 lg. green pepper, chopped 1 celery stalk, chopped 2-3 garlic cloves, minced ½ lb. mushrooms, sliced 2 lbs. canned tomatoes 1 tsp. salt 1 tsp. white pepper

½ tsp. curry powder 1 tsp. thyme 1 T. minced parsley 4-5 lb. stewed chicken meat, chopped 1 lb. can tiny peas cooked brown rice slivered almonds currants

Melt butter in skillet; add onion, green pepper, and celery and sauté until soft. Add garlic and mushrooms; cook 5 minutes. Add tomatoes, seasonings, and parsley; simmer 10 minutes. Add chicken and simmer 20 minutes. Add peas and some of their liquid if mixture seems too thick. Serve over rice, sprinkling with almonds and currants. Serves 6-8.

Gramma Rose’s Noodles To 2 well beaten eggs, gradually mix with a fork enough flour until dough is stiff, but not sticky. Roll out on a floured board until very thin – 1/8” or less. Roll up as you would a jelly roll, then cut in ¼” strips. Unroll and separate. Lay out on waxed paper and let dry several hours. Cook in seasoned chicken and/or turkey broth (you can add a few drops of yellow food coloring). My grandmother made these every single Sunday night. After we lost her, my sister Barbie carried on the tradition at the beach.

Sandwiches

Pastrami Melt 1 tsp. Dijon mustard 2 slices caraway rye bread 3 T. butter 4 slices lean pastrami

3 slices ripe tomato 2 thin slices red onion 2 slices Swiss cheese

Spread mustard on 1 slice of bread and 1 teaspoon of butter on the other. Layer pastrami, tomato, onion, and cheese on 1 slice and cover with the second. Melt the remaining butter in a skillet over medium heat; add sandwich, weighting it down with a small plate. Cook on both sides until cheese is melted and bread is browned. Makes 1 great sandwich.

Chicken Cheddar Melt ¼ c. mayonnaise ¼ c. ketchup 1 green onion, white + 3” green, diagonally sliced very thin 3 tsp. shopped Italian parsley 1 whole boneless chicken breast, cooked

1 ripe avocado 4 slices whole wheat bread, lightly toasted 4 lg. slices Cheddar (1/4” thick) Paprika to taste

Mix mayonnaise, ketchup, 1 teaspoon onion, and 2 teaspoons parsley in bowl and set aside. Cut chicken breast in half, then cut each half into 4 long, thin slices. Peel avocado and slice each half lengthwise into 4 slices. Place 2 slices of chicken on each piece of toast, spread half reserved dressing over chicken. Lay avocado slices over dressing and cover with remaining dressing. Place a piece of Cheddar on top of each sandwich. Sprinkle lightly with Paprika and remaining onion. Place sandwiches under broiler until cheese melts. Sprinkle with remaining parsley. 2-4 portions.

Shredded BBQ Beef 5 lb. brisket of beef ½ tsp. Liquid Smoke 1 tsp. salt ½ tsp. Paprika

½ tsp. garlic powder ½ tsp. dry mustard 8-10 poppy seed sandwich rolls 2 c. hot BBQ sauce

Preheat oven to 325°. Place brisket in roasting pan and brush with Liquid Smoke. Combine salt and spices in small bowl; mix well. Rub this into brisket. Cover the roasting pan and bake until brisket is fork-tender – about 3 ½ hours. Remove the pan from oven and use 2 forks to pull meat apart in the pan juices, shredding it coarsely. For each sandwich, halve a poppy seed roll and spoon 2 tablespoons heated BBQ sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll, then pour 2-3 tablespoons sauce over meat and cover with top half of roll. Serve with additional sauce on the side. Makes 8 sandwiches.

Cornish Beef Pasties 3 c. flour 1 ½ tsp. salt 1 c. butter 7-8 T. cold water 2-3 med. potatoes, cooked and diced

1 lb. round steak, cooked and cubed 1 med. turnip, peeled and diced ½ c. chopped onion salt and pepper to taste

Stir flour together with salt; with pastry cutter, cut in butter until coarse crumbs. Add water and toss with fork until mixture holds together; form into ball. Combine all other ingredients and set aside. Divide dough into 5 portions; roll into 9” circles, place 1 cup filling on half of each circle, fold and seal edges, then bake 1 hour at 350° or until golden brown. Can be served with either ketchup or gravy or…

Spieden Panini 1 c. dry white wine 3 T. lemon juice 1 shallot, minced 1 garlic clove, minced 6 T. butter, cut into bits 2 anchovy fillets, minced ¼ c. capers, roughly chopped 2 c. loosely packed basil leaves

¼ tsp. salt 1/8 tsp. pepper 1 ball fresh unsalted Mozzarella, sliced ¼” thick 8 slices white sandwich bread 2 T. olive oil 1 head curly endive

Combine wine, lemon juice, shallots, and garlic in saucepan; bring to a boil, reduce heat to medium, and simmer until reduced to ¼ cup. Strain into small bowl; discard solids. Whisk butter into liquid, add anchovies and capers. Chop 1 ½ cups basil and add to liquid; adjust seasoning. Boil water in saucepan, remove from heat and place bowl of sauce over it to keep sauce warm. Arrange Mozzarella over 4 slices of bread; scatter remaining basil over cheese and cover with remaining bread. Heat 1 tablespoon oil in skillet over medium-high heat, arrange 2 sandwiches in pan and cover with foil. Place heavy skillet over foil. Cook until golden and cheese melts – 3-4 minutes. Turn sandwiches with weight in place to cook other side. Make other 2 sandwiches using same process. Arrange endive on platter, cut sandwiches into triangles and place on endive. Drizzle with sauce. Serve with remaining sauce on side. Makes 4 sandwiches.

Antipasto Sandwich 2 green peppers, sliced 1 red onion, sliced 4 eggs, hard-boiled and sliced 2 tomatoes, sliced

8 oz. olives, chopped sliced ham, turkey, or whatever sliced Swiss, Jack, or whatever 12 Kaiser rolls

Brush rolls with olive oil mixed with basil, garlic, and red wine vinegar. Fill, then flatten rolls. Eat cold with great red wine.

Forget-Me-Not Monte Cristo 6 eggs Â˝ c. half and half pinch of sugar dash of nutmeg firm white bread

sliced ham sliced turkey sliced Jack cheese sliced Cheddar cheese powdered sugar

Make batter with first 4 ingredients as you would for French Toast. Make sandwiches starting with bread, then layering cheese, ham, cheese, and other slice of bread. Slice diagonally, dip in batter and fry in oil for 3-4 minutes per side, turning once. Sprinkle with powdered sugar to serve. Makes 4-6 sandwiches. Great with raspberry preserves!

Crab/Avocado Salad in a Pocket 2/3 c. mayonnaise 2 T. diced roasted red bell pepper 4 T. lemon juice pinch of cayenne pepper 2 c. crab meat

1 avocado, peeled and chopped 2 T. grated onion salt and white pepper to taste 4 pita pocket breads 1 c. alfalfa sprouts

In a blender, puree mayonnaise, pepper, 1 tablespoon of lemon juice and cayenne pepper; set aside. In medium bowl, toss together crab, avocado, onion, remaining lemon juice, salt and pepper. Cut top third off pitas. Divide the crab mixture among the pitas. Drizzle with red pepper mayonnaise and tuck alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour.

Skippyâ&#x20AC;&#x2122;s Sugar Sandwich Generously butter one piece of gooey white bread, then sprinkle with a layer of sugar. Top with second piece of bread and cut into quarters.

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Picnic Sandwich Cut a large round loaf of French bread in half and scoop out bread to make a cavity in each side. Rub inside of each half with cut garlic clove, then sprinkle with a few drops of balsamic vinegar and then sprinkle generously with olive oil – salt and pepper each side. Layer the following: start and end with slices of tomato crumble on Montrachet cheese sliced cucumber roasted red peppers grated carrots a spoonful of dressing sliced hard-boiled eggs grilled tuna sprinkle on mashed anchovy sliced radishes roasted green beans thin-sliced red onion fresh basil leaves another spoonful of dressing – more tomato slices Wrap the sandwich tightly – place it somewhere with a heavy object on top for at least 1 hour, turning once. Dressing: ¼ c. balsamic vinegar 2 anchovies, mashed 1 T. Dijon mustard 1 clove garlic, crushed

1 T. minced parsley 1 T. fresh rosemary leaves ½ c. olive oil

Whisk together vinegar, anchovies, and mustard; add garlic, parsley, and rosemary. In thin stream, whisk in olive oil and blend.

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Egg Salad on Black Bread 12 hard-cooked eggs, chopped 6 stalks celery, chopped 1 sm. red onion, chopped 1 red bell pepper, diced 2 T. capers, drained

3 T. poppy seeds 1 T. Paprika ½ c. sour cream ½ c. mayonnaise salt and pepper to taste

Combine eggs, celery, onion, pepper, and capers in medium mixing bowl. Toast poppy seeds in small skillet over medium-high heat for 2-3 minutes. Mix poppy seeds, paprika, and sour cream in small bowl and stir into egg mixture. Add enough mayonnaise to bind the salad and season to taste with salt and pepper. Refrigerate several hours to allow flavors to blend. Spread onto black bread to make 8 sandwiches.

Chicken Salad Sandwich 2 ¾ c. diced poached chicken breast 1 T. cider vinegar ½ c. minced celery ¾ c. mayonnaise

3 T. heavy cream 1 ½ tsp. salt 1/8 tsp. white pepper 4 lg. lettuce leaves 8 tomato slices

Put chicken in bowl and sprinkle with vinegar. Add celery, mayonnaise, and cream – season to taste with salt and pepper. Fold ingredients gently and adjust seasonings. Cover and chill. Spread on focaccia bread with lettuce and tomato. Voila! Makes 4 sandwiches.

Hamburger “Secret Sauce” Blend 3 cups mayonnaise with ¼ cup mustard, 1 cup sweet pickle relish, and ½ tablespoon Worcestershire sauce. Great on burger buns.

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Chiliâ&#x20AC;&#x2122;d Salami Hero long French bread roll 3 T. softened butter 1 sm. garlic clove, crushed 1-2 T. canned chopped green chilies

1 ripe avocado 1 tsp. fresh lemon juice 4 slices salami, rinds removed 1 slice Cheddar cheese

Cut roll lengthwise 2/3 way from bottom to top; do not cut through top crust. Open roll and remove center. In small bowl, mix butter and garlic. Butter inside of roll. Sprinkle bottom of roll with chopped chilies. Cut avocado into thin slices and dip in lemon juice. Arrange avocado slices along bottom of roll in fan-shape. Fold salami slices in quarters and arrange over avocado slices. Cut cheese slice diagonally in quarters and arrange along other side of roll. This makes 1 sandwich onlyâ&#x20AC;Ś

Fish Tacos Red snapper or catch of the day Burrito-size flour tortillas lime juice 1 can chopped mild green chilies chopped green onion

chopped olives grated Pepper Jack cheese salt sour cream

The amounts of ingredients you will use will be dependent upon what you have on hand. Skin and bone fish; chop into chunks. Place it in a bowl with chilies and cover with lime juice. Refrigerate for 2-3 hours until fish is white in color. Stir in onions and olives. Place a scoop of this mixture in the center of a tortilla, sprinkle on cheese and add a dash of salt. Close the tortilla with envelope fold making sure the ingredients are contained inside. Place fold side down on grill at medium heat. Cook until golden brown, then turn and cook to brown other side. Serve with sour cream.

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Westsound Poor Boys 24 freshly shucked oysters 1 c. flour 1 c. corn meal 1 tsp. red pepper flakes 1 T. dried parsley salt and pepper to taste

4 T. butter 4 T. olive oil 6 good quality “poor boy” sandwich rolls 4 c. coleslaw hot sauce

Butter rolls and wrap in foil; heat in oven. Mix together dry ingredients. Drain off as much of the oyster liqueur as possible. Melt 2 tablespoons butter over medium-high heat in heavy frying pan. As butter melts, add 2 tablespoons olive oil. Dredge oysters in flour mixture until completely coated, shaking off excess flour. Place oysters in hot butter/oil making sure there is approximately 1” between each oyster; fry until golden brown and crunchy looking on each side. Remove from pan, add more butter/oil, and continue the frying process. Keep the cooked oysters warm. To assemble sandwiches, place 4 fried oysters in each roll, top with coleslaw, and sprinkle with hot sauce to taste.

Steak Tacos 4 flour tortillas 1 lb. flank or top sirloin steak salt and pepper

2 c. diced tomatoes 1 c. sour cream 2 T. minced cilantro

Wrap tortillas in foil and heat through in oven. Thinly slice steak and quickly sauté in a lightly oiled skillet until just brown, but still fairly rare in the middle. Place beef on hot tortilla, season to taste with salt and pepper; add diced tomato, sour cream and cilantro. Makes 4.

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Lobster Roll 1 lb. cooked lobster meat, chopped 2 celery stalks, minced 1 c. mayonnaise 1 T. Dijon mustard 1 tsp. lemon juice

1 T. chopped dill 1 T. chopped tarragon 1 tsp. lemon zest 6 French rolls 2 T. butter

Place all ingredients except rolls and butter in bowl and mix well. May add more mayonnaise; season to taste. Slightly hollow out rolls, toast under broiler, then spread with butter. Heap lobster mixture into rolls to serve.

Shrimp Burgers 2 lbs. med. shrimp, peeled and chopped ¾ c. mayonnaise 1 red onion, minced ½ red onion, sliced into rings 1 tsp. Worcestershire sauce pinch of cayenne pepper

kosher salt and pepper 1 c. plain dry bread crumbs oil for frying ¼ c. chili sauce 6 hamburger buns 2 med. tomatoes, sliced 1 c. mixed greens

Place shrimp, ¼ cup mayonnaise, minced onion, and Worcestershire in bowl and season to taste with cayenne, salt, and pepper; mix well. Shape into 6 wide, flat patties and place on baking sheet; cover with plastic wrap and chill for 4-5 hours. Put bread crumbs on plate and dredge patties. Pour oil in skillet to about 1” and heat over medium heat until hot, but not smoking; fry patties, 3 at a time, until crisp and golden – about 5 minutes per side. Drain on paper towels. Combine ½ cup mayonnaise and chili sauce in small bowl; mix well. To assemble burgers: place patties on buns, top with tomato slices, onion rings, and lettuce. Spread underside of top of each bun with mayonnaise mixture and serve at once. Make 6.

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Dungeness Crab Sandwiches 6-7 oz. crab meat 1 c. shredded Cheddar cheese ½ c. chopped celery ¼ c. chopped parsley ½ c. mayonnaise 1 T. lemon juice

1 tsp. Dijon mustard 1/8 tsp. Tabasco sauce 4 English muffins ¼ c. butter 8 sandwich-size Cheddar slices

Combine crab, shredded Cheddar, celery, and parsley. Combine mayonnaise, lemon juice, mustard, and Tabasco; toss with crab mixture. Split and toast English muffins and spread with butter, then with crab mixture and top with a slice of Cheddar. Broil 4” from heat until cheese is melted and crab mixture is heated through. Serves 4.

Ribbons’ Avocado Clubhouse 2 slices toasted sourdough bread cooked bacon slices mayonnaise tomato slices Avocado Sandwich Spread Romaine leaves sliced turkey breast Spread mayonnaise on 1 side of 1 piece of bread; spread Avocado Sandwich Spread on the other slice of bread. Layer mayonnaise slice with sliced turkey breast, tomato slices, cooked bacon slices, and finally, Romaine leaves. Put 2 pieces of bread together and cut into quarters diagonally.

Avocado Sandwich Spread 1 avocado, peeled and seeded 1 T. mayonnaise ¼ c. cream cheese

dash of garlic salt 2/3 T. lemon juice

Blend in food processor until very smooth.

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BBQ Beef 3 lb. bottom round 1 can beer

14 oz. ketchup BBQ sauce

Season meat with salt and pepper; brown in oil. Transfer to covered casserole; pour in beer and ketchup. Bake at 300° for 3-4 hours until meat falls apart. Skim fat and excess liquid; pour on barbeque sauce as desired and serve over soft rolls.

Tomato Sandwich Spread two slices of extremely soft white bread with mayonnaise; add sliced ripe tomatoes and sprinkle with salt and pepper. Cut into quarters and eat them as slowly as possible.

Bologna Sandwich Spread 1 slice Wonder Bread with Best Foods Mayonnaise and the other slice with French’s mustard. Layer mayonnaise side with iceberg lettuce leaves and bologna slices. Potato chips may be inserted in sandwich. Serve with a glass of whole milk, orange slices, and conclude with Oreo cookies.

Weiner Winks 1 pkg. refrigerated Crescent rolls French’s mustard

1 pkg. hot dogs, cooked Cheddar cheese

Roll out triangles; spread with mustard. Cut pocket in hot dog; fill with cheddar slice. Place hot dog at wide end of triangle and roll dough around dog ending at tip. Bake on greased baking sheet at 375° for 11-13 minutes or until golden.

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EntrĂŠes

Planked Salmon Choose a 2” thick fruitwood board (wild cherry, peach, pear, or apple) – or, if you prefer, oak or cedar. The wood is best when new and it’s even better if it contains a bit of sap for extra flavor. Cut the wood so it’s at least 2” wider than the fillet. Prepare coals for grilling as you normally would charcoal. Lightly oil one side of the wood with olive oil and place it, oiled side down, on the hot coals. Char the wood well and then remove the board and flip it over. Brush the charred side again with olive oil and a little lemon juice or vinegar. Position the grill rack 5-6” from coals and lay board, charred side up on rack. Lay fillet skin side down on board and either close the hood or tent with aluminum foil to capture the smoke. Cook 10 minutes for every inch of thickness, measured at the thickest part. Brush fish well with oil, lemon juice, and parsley or dill just before it is done. Use the entire board as a serving platter for fish.

Salmon in Puff Pastry 1 pkg. frozen puff pastry 1 lg. salmon fillet, skin removed 1 pkg. ready to eat fresh spinach

4 oz. pesto 1 egg, beaten

Unfold pastry onto baking sheet. Place a generous handful of spinach on pastry and top with salmon; smear a thick layer of pesto on top of fish, add more spinach on top of pesto then, depending on the size of the fillet, either fold the pastry in half over the fish or add the other sheet of pastry, making sure there is about 1” border of pastry on each side. Brush the inside edges of pastry with egg and press to seal. Brush the top with remaining egg and bake at 400° for 15-30 minutes. Quick, easy, and delicious. Also, very pretty.

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Kay Hoff’s Baked Salmon Fillets 6-8 oz. salmon fillets vegetable oil lemon juice Johnny’s Dock seasoning salt

pepper mayonnaise finely chopped onion parsley

Lightly oil baking pan. Place salmon in pan and sprinkle with lemon juice. Season to taste, then spread about 1 tablespoon mayonnaise on each fillet and sprinkle with onion and parsley. Bake at 325° for 30 minutes. Test doneness with fork at thickest part.

Now-Famous Salmon Marinade ½ c. white wine ½ c. butter

½ c. lemon juice brown sugar to taste

Place all ingredients in saucepan and simmer for 10-15 minutes. Baste fish while cooking.

Ketchikan Salmon 1 ½ lbs. salmon steaks 2-3 scallions, minced ¾ c. soy sauce ¼ c. lemon juice ¼ c. sake

¼ c. sesame oil 1 ½ T. ground cumin 1 ½ T. ground ginger ¼ tsp. pepper dash of Cayenne pepper

Place fish in flat baking pan. Mix together all other ingredients in small bowl and pour over fish; cover and refrigerate for at least 2 hours before grilling. Baste fish as it cooks. Serves 6.

112

Salmon Cakes 4 eggs 2 c. flaked cooked salmon 1 c. chopped onion 1 c. chopped parsley ½ c. cracker crumbs 2 tsp. oregano

1 T. lemon juice ¼ tsp. dry mustard ½ tsp. salt ¼ tsp. coarsely ground pepper ¼ c. olive oil

In large bowl, beat eggs lightly. Add remaining ingredients except oil. Mixture will be thin. In large skillet, heat oil over medium heat. Drop batter by the spoonful into skillet. Cook until golden, turn over and brown other side. Serve immediately.

Smoked Salmon Fettucine 9-12 oz. fettucine noodles 3 egg yolks 1 pt. heavy cream ½ c. butter`

2 ½ T. minced garlic ¼ c. + grated Parmesan cheese 4 oz. flaked smoked salmon ¼ c. minced sautéed onion

Cook noodles al dente; rinse and drain. Beat yolks and blend in cream. Put butter in large skillet over medium heat, add garlic; when sizzling, add egg/ cream mixture and stir until thick. Fold noodles into sauce to thoroughly coat. Add cheese and stir, then add salmon and onions. Sprinkle Parmesan on top to serve.

Smoked Salmon and Chevre Pizza Cover 12” pizza round with ½ cup Chevre, leaving ½” rim; dot with 1 tablespoon sour cream. Arrange ¼ cup julienne leeks and ¼ cup chopped dill over cheese. Bake at 500° for 10 minutes. Arrange 6 thin smoked salmon slices over top; cover with ½ cup Chevre, 1 tablespoon sour cream, and ¼ cup each julienne leeks and chopped dill. Drizzle lightly with olive oil and bake until golden brown – 8-10 minutes.

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Spice Rubbed Fish 2 T. Paprika 4 tsp. lemon zest 2 tsp. minced ginger 2 tsp. finely minced parsley 2 tsp. pepper 2 tsp. sesame seeds 1 tsp. dill seed

1 tsp. Cayenne pepper 1 tsp. salt ½ tsp. mace 2 lbs. thick halibut, swordfish, cod, or tuna fillets olive oil

Mix together first 10 ingredients. Brush fish with olive oil, then dredge lightly in spices, brushing off extra. Cook on oiled grill, turning once, over medium heat until opaque. Serves 4-6.

Pacific Rim Tuna Steaks 6 (4 oz.) yellow fin tuna steaks, thick cut 1 c. soy sauce ½ c. Asian sesame oil ½ c. lime juice

¼ c. mirin (sweet cooking sake) 2 T. grated ginger 2 med. garlic cloves, minced 2 T. crushed red pepper flakes cilantro sprigs

In small bowl, mix together all ingredients except tuna. Place tuna in nonreactive pan large enough to hold steaks in a single layer. Pour marinade over steaks, cover, and refrigerate for 30 minutes. Lightly oil grill and light fire, allowing coals to get very hot, or turn gas grill to high. Place tuna on hot grill and cook for 5 minutes until grill marks appear, turn, and grill for 5 minutes more. Remove while still rare in the middle or fish will become dry. Serve immediately garnished with cilantro sprigs.

Tessa’s Fish Marinade In shallow pan, mix 1/3 cup each of soy sauce, vegetable oil, and bourbon. Place fillets in pan and marinate 30 minutes, then grill!!

114

Red Snap-Snap Snapper 2 lbs. snapper fillets salt and pepper 3 T. butter 1 onion, chopped 1 garlic clove, minced 1 ½ T. flour 2 green onion, chopped

½ c. dry white wine 4 tomatoes, peeled and chopped 1 tsp. chopped parsley pinch of tarragon, thyme, and basil ¼ c. bread crumbs grated Parmesan cheese

Place fillets in buttered baking dish and season to taste. Melt butter in saucepan; add onion and garlic and sauté for 5 minutes. Stir in flour and add wine. Bring to a boil and simmer for 5 minutes. Correct seasoning; add tomatoes and herbs. Pour sauce over fish, sprinkle with bread crumbs and cheese; bake uncovered at 350° for 30 minutes.

Quick Fish Shake a few drops of soy sauce and sesame oil on thick fish fillets; broil 2 minutes, flip, and spread with mayonnaise mixed with crushed garlic and ginger. Top with grated Parmesan and sesame seeds. Broil 5 minutes more – sauce will be brown and bubbly.

Black Watch Halibut 2 lbs. halibut fillets, cut 1 ½” thick ½ c. chopped green onion with tops 1 c. sour cream

¼ tsp. white pepper ½ tsp. salt ¼ tsp. dill weed 1/3 c. grated Parmesan cheese Hungarian Paprika

Place halibut in well buttered baking dish. Combine all other ingredients except cheese and paprika and pour over halibut. Bake at 350° for 20-25 minutes. Spread cheese over top and sprinkle with Paprika; set under broiler just long enough to lightly brown cheese.

115

Halibut with Lemon Caper Sauce ¼ c. chicken broth 4 tsp. capers, drained 1 tsp. lemon juice 2 T. flour ½ tsp. salt

½ tsp. pepper 1 ½ lbs. halibut fillets 2-3 tsp. olive oil 2 tsp. butter

In a measuring cup, combine broth, capers, and lemon juice. In a shallow dish, mix flour, salt, and pepper; dredge fillets to coat all surfaces. Heat 2 teaspoons oil in skillet over medium-high heat; when oil is hot, add fish to pan without crowding and cook until lightly browned and cooked nearly halfway through – about 2 minutes. Turn fish, adding oil if necessary; cook 2 minutes more or until done. Transfer fish to platter, pour broth mixture into pan, and stir to scrape up cooked fish bits. Remove pan from heat and stir in butter until melted. To serve, pour sauce over fish. Nicely serves 4.

Southwest Style Halibut Lightly brush both side of halibut steaks with olive oil. Grill, turning once, only until fish flakes. Serve fillets on bed of salsa.

Buttermilk Fried Fillets 2 lbs. snapper or halibut fillets 1 c. buttermilk

1 c. biscuit mix 2 tsp. salt

Cut fillets into serving-size portions; place in shallow dish in single layer. Pour in buttermilk and let stand 30 minutes, turning once. Combine biscuit mix and salt; remove fish from buttermilk and roll in biscuit mix. Fry in moderately hot cooking oil for 4-5 minutes or until fish is brown and flakes easily when tested with a fork. Drain on paper toweling. Serve with lemon wedges or malt vinegar. Makes 4-6 servings.

116

Sole Almondine 2 lbs. sole fillets 1 tsp. salt 1/8 tsp. pepper ½ c. butter, melted 1 can Cream of Mushroom soup

1/3 c. dry white wine ½ c. slivered almonds 1 T. lemon juice ½ c. baby shrimp

Sprinkle fish with salt and pepper; place in large shallow baking dish and drizzle with ¼ cup melted butter. Combine soup and wine in small pan and stir to a smooth sauce over low heat; pour over fish. Bake uncovered in 350° oven for 35-40 minutes. Sauté almonds in ¼ cup butter for 3 minutes; add lemon juice and blend well. Transfer fish to platter and pour sauce over fish. Garnish with shrimp.

Stuffed Sole ¼ c. chopped onion ¼ c. butter 1 c. sliced mushrooms ½ c. crab meat ½ c. saltine cracker crumbs 2 T. chopped parsley ½ tsp. salt 1/8 tsp. pepper

2 lbs. sole fillets 3 T. butter 3 T. flour ¼ tsp. salt 1 ½ c. milk 1/3 c. white wine 1 c. grated Swiss cheese ½ tsp. Paprika

Sauté onion in ¼ cup butter. In bowl, mix mushrooms, crab, crumbs, and parsley; add onion, ½ teaspoon salt, and pepper. Place crab mixture in middle of fillets and roll up; place seam side down in greased 9x13” pan. Melt 3 tablespoons butter in skillet and blend in flour and ¼ teaspoon salt; stir in milk and wine and cook until mixture thickens and bubbles. Pour sauce over fillets and bake uncovered at 400° for 25 minutes. Sprinkle with cheese and Paprika then return to oven for 10 minutes. Serves 8.

117

Kanaka Sole 3 eggs, lightly beaten ½ c. half and half 4 sole fillets flour

4 T. butter ¼ c. dry white wine 3 T. pesto sauce

Add half and half to beaten eggs; place fillets in egg mixture until they have absorbed some liquid. Dust with flour, shaking off excess. Melt butter in skillet and sauté fillets for 2 minutes on one side and 1 minute on the other. Keeping fillets warm, deglaze pan with wine. Simmer while adding pesto and another splash of wine. Blend sauce quickly and pour over fish to serve immediately.

Danish Dill Sauce In top of double boiler, blend 2 egg yolks with ½ cup milk; cook over simmering water, whisking constantly, until mixture thickly coats a metal spoon. Add 7 ounces grated Danish Creamy Dill Havarti and cook until melted. Serve hot with sole poached in white wine.

South Blakely Trout ½ c. coarsely chopped hazelnuts ½ c. bread crumbs 1 trout, filleted 2 T. butter 1 ½ oz. red wine vinegar

1 ½ oz. white wine ¼ c. minced shallots 1/8 tsp. white pepper 1 ½ c. butter ½ c. blackberries

Mix together nuts and crumbs; coat fillet in this mixture and sauté in 2 tablespoons butter until done. Combine vinegar, wine, shallots, and pepper; heat and reduce to 2 tablespoons. Slowly add butter, whisking constantly. Add berries, whisking to mash berries; strain and serve over fish. This recipe is for one portion only – multiply for more.

118

Stewed Sea Bass 2 lbs. sea bass fillets 3 T. lime juice 4 T. olive oil 1 green pepper, cut into ¼” slices 1 leek (white part only), cut into ¼” slices 3 garlic cloves, minced 3 shallots, minced

1 onion, chopped 1/4 “ slice fresh ginger, chopped ½ c. dry white wine 2 tomatoes, peeled and chopped ½ c. fish stock ½ tsp. curry powder ½ tsp. dried thyme ¼ tsp. cayenne Bouquet Garni

Cut fish into 2” pieces, place in small bowl, and sprinkle with lime juice; let stand for 30 minutes, turning occasionally. Drain fish on paper towels. Heat 2 tablespoons oil in skillet; add fish and sauté until browned on both sides. Transfer to plate. Heat remaining oil in large pot, add pepper, leek, garlic, shallots, onion, and ginger. Sauté until softened and browned. Add wine and cook another minute. Add tomatoes, stock, spices, and Bouquet Garni; simmer 5 minutes, then add fish. Cover and simmer 20 minutes. Remove Bouquet Garni. Serve over spinach pasta. 4 portions.

Pink Peppercorn Scallops 8 jumbo scallops 3-4 green onion, sliced (+ green) 1 garlic clove, minced

½ c. coarsely chopped tarragon 1-2 T. pink peppercorns heavy cream

Dredge scallops through flour, coating thoroughly; quickly sear in butter and olive oil over high heat until browned (do not overcook); set aside. Lightly sauté onions and garlic in butter and olive oil, add tarragon, and continue cooking until wilted. Add small amount of flour and cook for 1 minute; add cream, stirring constantly, increasing heat slightly to thicken sauce. Add peppercorns, then scallops and cook until warmed through. Serve over angel hair pasta. 4 portions.

119

Scallops Normandy 2 ½ lbs. bay scallops 16 shallots, minced ¾ c. butter 1 c. dry white wine 1 c. dry vermouth 1 ½ c. whipping cream

salt and pepper lemon juice 24 sm. prawns, cooked, shelled, and deveined chopped parsley lemon slices

Sauté shallots in butter in large skillet until soft, but not brown; add scallops gradually and sauté 1-2 minutes, turning often. Do not overcook. Remove from pan and set aside. Strain scallop cooking liquid and return strained liquid to pan. Add wine and vermouth, raise heat, and reduce to a glaze; add cream and bring to a boil, cooking 3-4 minutes until slightly reduced. Correct seasoning. Butter scallop shells or ramekins and heat for 5 minutes at 350°. Return scallops to sauce, slightly reheat, and spoon into containers, garnishing with shrimp, parsley, and lemon slice. Makes 10-12 servings.

Shrimp and Scallop Brochette ½ c. oil ¼ c. dry vermouth ¼ c. soy sauce ½ tsp. ginger

1 garlic clove, crushed 2 lbs. lg. prawns, shelled and deveined 1 lb. scallops

Combine oil, vermouth, soy sauce, ginger, and garlic to make a marinade. Marinate shrimp and scallops for 3 minutes; thread onto pre-soaked bamboo skewers and grill, turning frequently, basting with marinade for 5 minutes or until done.

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Grilled Shrimp with Lemon Thyme 1 T. minced lemon thyme or thyme 3 T. lemon juice 1 T. olive oil 1 tsp. pepper

salt to taste 16 lg. prawns, peeled and deveined vegetable oil for cooking 1 lemon, cut into wedges

In bowl, combine thyme, lemon juice, olive oil, pepper, and salt to taste; add prawns and toss to coat. Cover and refrigerate 1-2 hours. May be broiled or grilled (for latter, thread on pre-soaked bamboo skewers). Cook 2-3 minutes, turn and continue cooking until pink and opaque throughout. Serve with lemon wedges. Serves 4.

Davis Bay Beer-Boiled Shrimp 3 lbs. unshelled prawns 6 c. Mexican beer 2 T. vinegar 2 T. salt 2 bay leaves

1 tsp. pickling spice 3 celery stalks, in chunks 1 sm. onion, quartered 2 T. red pepper flakes

Pour beer, vinegar, and salt in large saucepan. Wrap spices and vegetables in cheesecloth and tie to close; place in saucepan and bring to a boil. Add shrimp, return to simmer and cook until shrimp turn pink – 2-4 minutes. Drain and serve immediately with a great cocktail sauce. Serves 6 nicely.

Beach Crab Place ½ cup butter, 1 chopped onion, 2 chopped garlic cloves, ½ teaspoon liquid hot pepper seasoning, ½ teaspoon cayenne, ½ cup chopped parsley, 1 bay leaf, 1 can chicken broth, and 1 bottle dry white wine in large saucepan; bring to a boil, then pour over 2 large cooked cracked crabs. Serve with a good crusty Parmesan garlic bread.

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Crab Quiche 9” unbaked pie shell 1 T. butter 1 sm. onion, chopped 4 eggs, slightly beaten 2 c. lt. cream

½ tsp. salt pepper to taste dash of Cayenne pepper 1 ½ c. crab meat ¼ lb. shredded Gruyere cheese

Preheat oven to 425°; bake pastry shell for 4 minutes. Sauté onion in butter. In bowl, combine eggs, cream, salt, pepper, and Cayenne; add onions. Spread crab and cheese in pastry shell, then pour in egg mixture. Bake at 400° for 3540 minutes or until center is set; cool.

Crabby Wabby Casserole 3-4 c. cooked white rice 1 c. cooked peas 2 c. cooked crab meat ½ c. chopped onion

4 green onion, chopped 3 T. pimento ¼ lb. butter ½ c. grated Parmesan

Mix rice, peas, onion, green onion, crab, and pimento; place in large casserole, dot with butter and sprinkle on Parmesan; cook for 15-30 minutes at 400° until heated through.

Gunning’s Crab Cakes 5 lbs. crab meat salt and pepper 1 T. Old Bay seasoning 5 eggs, lightly beaten

5 T. mayonnaise 6 T. Dijon mustard 1 ½ c. crushed saltine crackers Worcestershire sauce

Spread crab in flat pan; sprinkle seasonings and crackers over crab, add eggs, mayonnaise, and mustard, spritz generously with Worcestershire and mix thoroughly by hand. Form into 16 cakes; broil until golden brown – approximately 3 minutes. At 2 cakes per person, serves 8.

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Classic Steamed Clams Cover clams with sea water to clean themselves for 24+ hours changing water 2-3 times if possible. For cleaner, clearer nectar, scrub clams with a brush. Place clams in any size pan not crowding in order that they have ample space to open; cover with water and they are done when fully open. Serve with melted butter and any other desired seasonings.

Auntie Lucia’s Clam Fritters 1 c. flour 2 eggs ½ tsp. salt dash of pepper

1 tsp. b.p. 1 c. chopped clams minced onion to taste

Beat ingredients together thoroughly. Form into 2” balls and deep fry. Heaven on earth.

Clam Linguine 1 lb. linguine noodles 3 T. olive oil salt and pepper to taste 1 onion, chopped 8 garlic cloves, minced 3 T. butter

3 T. chopped parsley 2 c. raw clams, chopped 1 T. corn starch 1/3 c. white wine 1 red chili pepper, chopped 1 c. clam juice

Cook noodles al dente; drain and rinse with cold water. Lightly season with olive oil, salt, and pepper. Sauté onion and garlic in butter; add parsley and clams, then corn starch, wine, chili pepper, and clam juice. Simmer 20 minutes. Serve clam mixture over noodles.

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Steamed Mussels 48 mussels, de-bearded 2 c. dry white wine 1 onion, chopped ½ c. chopped celery leaves 2 garlic cloves, minced

½ c. chopped parsley 1 bay leaf, crumbled 1 tsp. dried thyme ½ tsp. pepper

Throw everything in a steamer and steam until shells open!

Sautéed Geoduck 2 (1 lb.) geoduck 3 eggs vegetable oil 4 T. clarified butter flour

salt and pepper to taste garlic butter white wine lemon

Slice steaks from neck and breast; gently pound neck to tenderize. Whip eggs with 3 tablespoons oil for batter; season with salt and pepper. In heavy skillet, heat equal amounts of clarified butter and oil until hot, but not smoking. Season geoducks to taste; dredge in flour, then in batter and sauté on both sides until brown. Set aside . Clean skillet and return to heat; add 4-5 tablespoons garlic butter and heat until foaming. Remove from heat and stir in 4-5 teaspoons wine and a squeeze of lemon juice. Pour sauce over steaks to serve. Serves 4-6. In memory of Dean Macdonald.

Lemon Abalone Lightly pound 4-6 abalone steaks. Slice 1 Walla Walla sweet onion and 2 lemons. Melt butter in skillet; add onion and sauté until limp. Add lemon and wine; bring to simmer. Add steaks and sauté until meat is opaque and tender; do not overcook. Season to taste with pepper and garnish as you wish. Elegant, unexpected, and very rich. Serves 4-6.

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Seafood Fettuccine ¼ lb. fettuccine noodles ¾ c. heavy cream ¼ c. butter ½ tsp. minced garlic pinch of salt

3 clams, in shells 2 oz. salmon fillet 2 scallops 1 oz. bay shrimp ½ c. grated Parmesan

Cook pasta in boiling salted water for 2 minutes. While pasta is cooking, boil cream with butter, garlic, salt, pepper, clams, salmon, and scallops until cream thickens slightly. Turn heat off, remove clams (reserve), add shrimp and all but 2 tablespoons Parmesan. Toss until cheese is melted and combine with cream. Add pasta and toss together. Garnish with clams and remaining Parmesan.

Pasta 6150 2 T. olive oil ½ c. finely chopped onion 1 can Italian plum tomatoes, chopped and drained 2 tsp. dried tarragon

1 c. heavy cream 2 T. salt 1 lb. spaghetti noodles pinch of Cayenne pepper 1 ½ c. chopped lobster meat

Heat oil in saucepan; add onion, reduce heat, and cook covered until tender. Add tomatoes, then tarragon and season to taste. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 30 minutes. Remove from heat and let cool slightly. Puree in food processor, then return to saucepan, stir in cream, and simmer over medium heat, stirring often, until slightly reduced. Correct seasoning and stir in Cayenne and lobster; simmer 3-5 minutes more or until lobster is just heated through. Cook pasta al dente. To serve, arrange pasta on serving plates, spoon sauce evenly over pasta, and garnish with a sprig of basil.

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Lobster Stuffed Tenderloin 3-4 lb. whole beef tenderloin, butterflied 2 (4 oz.) lobster tails 1 T. melted butter 1 ½ tsp. lemon juice

6 slices bacon, partially cooked ½ c. sliced green onion ½ c. butter ½ c. dry white wine 1/8 tsp. garlic salt

Preheat oven to 425°. Bring lobster tails to a boil in salted water and cover; reduce heat and simmer for 5-6 minutes. Cut tails lobster tails in half lengthwise and remove meat. Place lobster end to end inside beef. Combine 1 tablespoon melted butter and lemon juice; drizzle over lobster. Tie roast together securely at 1” intervals. Place on rack in shallow pan and roast for 45 minutes for rare beef and 1 hour for well done. Lay bacon strips on top of roast and bake for 5 minutes. In saucepan, simmer green onion in ½ cup butter until tender. Stir in wine and garlic salt and bring to a boil. To serve, slice roast and spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress. Serves 8.

Richard’s Pepper Steak 6 New York steaks, cut 1” thick 1-2 T. peppercorns 2 tsp. salt

¼ c. butter 1 tsp. Worcestershire sauce 2 T. lemon juice 2 oz. cognac

Coarsely crush pepper on a board with a pressing, rolling movement, using the bottom of a pan. Press steaks into crushed pepper and work it into both sides. Sprinkle the bottom of a skillet with salt. Place over high heat and just as salt begins to brown, put steaks into pan. Quickly brown both sides, then turn heat down and cook steaks to desired doneness. In a separate pan, melt butter and add Worcestershire sauce and lemon juice. Cook to melt butter and blend. Remove steaks from pan in which they were cooked and discard drippings. Return steaks to pan and pour butter mixture over steaks. Add cognac and flambé!

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Perfect Roast Beef Start at three o’clock in the afternoon. Preheat oven to 375°. Place any size standing rib roast in oven and cook 1 hour. Turn oven off. Keep oven door closed. Forty-five minutes before serving, turn oven to 300°. The roast beef will be a juicy medium-rare and perfect every time. Truly incredible. Believe it.

Mother Barb’s London Broil Use only top sirloin roast, cut especially for this type of recipe. If using more than 1 roast, be sure they are cut to the same thickness. Sprinkle Johnny’s Dock seasoning salt over both sides of meat, poking into meat with a fork. In a large flat roasting pan, put a small amount of Worcestershire sauce (1/3 cup) with 1/3 cup vegetable oil; whisk until mixed and add 1/3 cup H&P Sauce and about 1 ½ - 2 cups Heinz 57 Sauce. Mix well to blend. Place roast in marinade and turn over to cover both sides. Top with chopped sweet onions and marinate overnight making certain it is turned every 3 hours or so – each time scraping off onions and spreading on top of marinated meat again. Before grilling, scrape off onions and cook on medium heat for 20 minutes on each side for rare. Adjust time for more well done. In our family, “tasters” as it was cooking was very often the best part…

Steak on a Rock Pull a flat rock from the sea; heat it in a roaring fire. Pull rock out with board or shovel and dust off. Set steak on top to quickly sizzle – the fat from the meat acting as a good, natural grease. The rock actually imparts a sea flavor to the meat. After the steak is cooked and after you have had your meal, the rock is then thrown back into the sea.

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Meat Loaf 2 lbs. ground beef ¼ lb. ground sausage 1 egg 1 ½ c. crushed saltines ¾ c. ketchup

½ tsp. Johnny’s Dock seasoning 1 garlic clove, minced 1/3 c. finely chopped onion 1 tsp. minced parsley 2 bacon slices

Combine all ingredients except bacon in a bowl and blend well with fingers – and, I mean blend WELL. Pat down tightly in glass loaf pan and top with bacon slices. Cook at 350° for 1 hour or until done. The key to a good meat loaf these days is finding ground beef that is not lean.

Beef Stroganoff 1 ½ lbs. sirloin, cut in strips flour Accent Johnny’s Dock seasoning salt 1 tsp. salt ¼ tsp. pepper 2 onions, sliced ½ lb. mushrooms, sliced 1 garlic clove, minced` 2 T. butter 2 T. flour

10 ½ oz. can consommé 1 pt. sour cream ½ tsp. salt ¼ tsp. pepper 1 tsp. Paprika 1 T. Worcestershire sauce 2 T. sherry 1 tsp. dill weed 1 T. coriander 1 T. cumin

Sauté mushrooms, onion, and garlic in 4 tablespoons butter. Put meat in bag with flour, Accent, Johnny’s Dock, 1 teaspoon salt, and ¼ teaspoon pepper. Add beef to pan plus more butter and toss on high heat for 3 minutes; set aside. Make roux with butter, 2 tablespoons flour, and consommé, adding all seasonings that remain. Combine with meat mixture and blend with sour cream. Excellent over either noodles or rice.

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Beef and Pea Pods ¼ c. soy sauce 1 T. corn starch 1 T. dry sherry 1 tsp. sugar 1 lb. flank steak, trimmed and thinly sliced against the grain

2-4 T. vegetable oil 1 c. bean sprouts ¾ c. celery, coarsely chopped diagonally ¼ lb. Chinese pea pods ¼ tsp. celery seed ½ tsp. Chinese Five Spice

Combine soy sauce, corn starch, sherry, and sugar in a large bowl; add meat, stirring to coat with marinade. Set aside. Heat 2 tablespoons oil in skillet over high heat; add sprouts, celery, and pea pods. Stir-fry 1 minute (may need a touch more oil). Remove to platter. Again, add more oil to pan if necessary, then beef mixture and stir-fry 3 minutes or until meat loses its red color. Return pea pod mixture to skillet and heat gently to serve over rice.

Don’t Know Pot Roast 3-4 lb. round-bone pot roast 1/3 c. soy sauce ¼ c. vegetable oil 1/8 c. white wine ¼ c. red wine vinegar

1 garlic clove, minced 4 T. brown sugar 1 tsp. A-1 Sauce 1 T. Worcestershire sauce

Mix together all ingredients except pot roast; marinate pot roast in this mixture for 1 day in refrigerator and 1 day at room temperature. Barbeque until charred and rare.

Shaw Island Steak Marinade Mix equal parts soy sauce and BBQ sauce to generously cover bottom of pan; add pepper, crushed garlic, and dry mustard to taste and mix. Marinate steaks for 1-2 hours, then grill.

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Horseradish Flank Steak ½ c. soy sauce ½ c. dry white wine ½ onion, chopped 3 T. chopped rosemary 2 T. olive oil 2 garlic cloves, minced

1-2 lbs. flank steak, trimmed ½ c. sour cream 1 T. + 1 tsp. prepared horseradish 2 green onions, chopped Romaine leaves

Combine first 6 ingredients in glass baking dish; add steak and turn to coat. Cover and marinate overnight, turning occasionally. Mix together sour cream, horseradish, and green onion in small bowl; season generously with pepper. Cover and refrigerate up to 1 day. Drain steak, pouring marinade into small saucepan; boil 1 minute. Season steak with more pepper and grill to desired doneness, basting occasionally with marinade – about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes, then cut steak across grain into thin diagonal slices. Line platter with lettuce leaves, top with steak, and serve warm or at room temperature with horseradish sauce. Serves 6.

On-Call Casserole 2 T. butter 1 onion, chopped 1 green pepper, chopped 1 lb. ground beef salt and pepper to taste

Johnny’s seasoning salt garlic powder 1 can tomato soup 1 lb. grated Cheddar cheese 6 oz. egg noodles

Brown onion and green pepper in butter; add and brown ground beef with seasonings to taste. Stir in soup and cook slowly until blended; add cheese and stir. Cook egg noodles, drain, and add to meat mixture. Transfer all to casserole dish with grated cheese sprinkled over top. Cook at 350° until bubbly and browned lightly.

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Tramp Harbor Casserole 8 oz. egg noodles 1 lb. ground beef Johnny’s seasoning salt 16 oz. tomato sauce 3 oz. cream cheese

1 c. sour cream 3 T. cottage cheese 6 green onions, chopped ½ c. grated Cheddar

Cook noodles and drain. Brown meat, seasoning to taste; add tomato sauce and simmer over low heat. In bowl, mix cream cheese, sour cream, cottage cheese, and green onion. In casserole dish, alternate layers of noodles, meat sauce, and cream cheese mixture. Sprinkle top with cheddar and bake at 350° for 20 minutes.

Ozzie’s Butterflied Lamb 1 leg of lamb, boned and butterflied 1 c. dry red wine ¾ c. beef stock 2 ½ T. orange marmalade 2 T. wine vinegar

1 T. rosemary 1 T. marjoram 1 lg. crumbled bay leaf 1 tsp. seasoning salt ¼ tsp. powdered sugar

Combine wine, stock, marmalade, and wine vinegar in saucepan; add seasonings and sugar and simmer for 20 minutes. Bring to room temperature and add lamb; marinate for at least 4 hours. Broil fat side up for 10 minutes, turn, baste with marinade, and broil 10 minutes more. Place in 425° oven for 10-15 or until cooked to desired doneness. Lamb should be crusty outside and pink inside.

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Brown Island Lamb Chops 12 lamb chops (1” thick) 2 garlic cloves, minced 2 tsp. salt pepper 1 tsp. crushed dried rosemary ½ tsp. cardamom

¼ tsp. nutmeg ½ tsp. cloves ½ c. minced onion 2 T. lemon juice ¼ c. red wine vinegar 2/3 c. olive oil

Mix together all ingredients except lamb chops and pour into shallow glass pan; place lamb chops in this and then turn to coat; refrigerate overnight. Drain, save marinade, and grill chops 5-10 minutes until well browned, basting occasionally with marinade. Flip and cook another 5-10 minutes until done. Serves 6.

Lottie’s Lamb Kabobs 6 lbs. lamb cubes 1 c. red wine vinegar 2 tsp. rosemary 2 tsp. thyme 8 garlic cloves, minced 1 c. olive oil

4 T. soy sauce 4 T. sherry small onions green pepper wedges cherry tomatoes

Mix together wine vinegar, rosemary, thyme, garlic, oil, soy sauce, and sherry, whisking well to blend. Marinate lamb cubes in this mixture overnight. Soak bamboo skewers, then alternately thread lamb, onions, green pepper, and cherry tomatoes; broil or grill several minutes on each side to desired doneness.

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Veal Scallops ¼ c. flour 1 ½ tsp. grated lime zest 1 tsp. dried tarragon, crumbled salt white pepper 8 veal scallops (1/8” thick) 3 T. butter

2 T. oil ¾ c. dry white wine 2 T. lime juice 2 T. minced parsley 1 T. minced pine nuts ½ tsp. minced garlic 1 lime, thinly sliced

Mix flour, 1 teaspoon zest, tarragon, and pinch of salt and pepper; dust veal, shaking off excess. Heat butter and oil in skillet; sauté scallops, a few at a time, until lightly browned – about 30 seconds per side. Transfer to pan, cover, and keep warm in 200° oven. Pour off any remaining fat in pan; add wine and cook, scraping up bits on bottom, until reduced to ½ cup. Stir in lime juice, parsley, pine nuts, garlic, and remaining lime zest. Remove veal from oven and dip each piece into sauce. Arrange on serving platter and spoon remaining sauce over veal. Garnish with lime slices to serve 4.

Fontina Veal 6 lg. veal loin chop (3/4” thick) 6 slices Italian Fontina cheese 1/3 c. flour ½ tsp. salt ½ tsp. Paprika ¼ tsp. pepper

¼ tsp. thyme 1 egg, beaten 1 T. lemon juice ½ c. fine bread crumbs ¼ c. butter ¼ c. chicken stock

Slice pocket in side of each chop and place cheese inside; secure with toothpick. Mix flour, salt, paprika, pepper, and thyme; set aside. Beat egg with lemon juice. Dip chops in flour mixture, then egg, then in crumbs; place on large plate and refrigerate covered with waxed paper for 1+ hour. Heat butter in skillet; slowly brown chops on one side, turn, cover, and brown on other side for 30 minutes, then remove. Deglaze pan with stock and pour over chops. Serves 6.

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Port Ludlow Pork Roast 5 lb. pork loin roast ½ c. dry sherry ¼ c. soy sauce 2 T. Dijon mustard 2 T. ground ginger 3 garlic cloves, minced 1 tsp. dried thyme ½ tsp. white pepper

1 c. apple jelly 3 T. lemon juice 2 T. dry sherry 2 T. soy sauce 2 c. chunky applesauce 3 T. prepared horseradish 2 T. lemon juice

Mix together ½ cup sherry, ¼ cup soy sauce, Dijon, ginger, garlic, thyme, and pepper; pour over roast. Marinate overnight in refrigerator, turning occasionally. Drain marinade and reserve; place meat in roaster and cover with foil. Roast at 325° to 150-160°. In saucepan, mix jelly, 3 tablespoons lemon juice, 2 tablespoons sherry, and 2 tablespoons soy sauce; add reserved marinade, bring to boil, reduce heat and simmer 10 minutes. Reserve 1 cup glaze. Use remaining glaze to baste roast every 15 minutes for last 2 hours of cooking. In small bowl, mix together applesauce, horseradish, and 2 tablespoons lemon juice. To serve, carve roast into ½” slices (2 slices per person), spoon 2-3 tablespoons warm reserved glaze over each serving with sauce also on side. Serves 6.

Pork Tenderloin in Cream 3 bacon slices 1 T. butter 1 pork tenderloin salt and pepper

1 tsp. sugar 2 c. cream 2/3 c. milk 2 tsp. arrowroot

Fry bacon and remove from pan; add butter, then tenderloin, sprinkle with sugar and brown on all sides. Add cream and milk; simmer covered for 45 minutes. Remove to platter and reduce gravy, thickening with arrowroot and a bit of water. Crumble bacon on top of sauce. Serves 4.

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BBQ Ribs 2 lbs. pork ribs at room temperature 8 c. water 2 ½ tsp. salt ¼ tsp. ground cloves 1/8 tsp. pepper 3 T. butter 1 med. onion, chopped 2 c. chopped celery 2 c. tomato sauce 2 tsp. prepared mustard

2 T. brown sugar 2 T. lemon juice 2 T. Liquid Smoke 2 T. vinegar 1 tsp. salt ¼ tsp. pepper dash of Cayenne pepper ½ c. water 2 T. chili powder ¼ tsp. ground cloves

Soak ribs in water with 2 ½ teaspoons salt, ¼ teaspoon ground cloves, and 1/8 teaspoon pepper for 12 hours. Place butter in large skillet; brown onion and celery. Add remaining ingredients, bring to a boil, and simmer for ½ hour. Place ribs on broiler pan with 1 cup water in bottom; cover with foil and seal at edges. Cook 3 hours at 300°. Pour off all grease collected in pan, brush lightly with sauce, and return to oven for ½ hour. Turn, cover with sauce, and cook ½ hour more. Pour remaining sauce over ribs and serve.

Pork Chops in Mushroom Gravy 4 (1” thick) pork chops, plain or stuffed flour 1 can Cream of Mushroom soup

1 can water Johnny’s Pork and Chicken Seasoning salt and pepper

Season chops to taste, dredge in flour, then brown in oil in skillet. Mix together soup and water in small roaster; add chops rolling in sauce to coat. Bake covered for about 1 hour at 375°, remove cover and bake at 350° for 45 minutes to 1 hour or until done. For more gravy, add more soup diluted accordingly. Best made with stuffed pork chops.

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Baked Pork Chops with Rosemary Place 8 pork chops in baking dish. Pour enough white wine over them using more than enough to cover bottom of pan; sprinkle with rosemary placing most of the rosemary around, rather than on top, of chops. Bake for 45 minutes to 1 hour, depending upon thickness. Simple! Serves 4.

Glazed Ham 7-8 lb. fully cooked boneless ham 2 c. water 4 oz. butter 1 c. sugar ½ c. chopped dried apricots ½ tsp. salt ½ tsp. pepper

1 tsp. crushed fennel seeds ½ tsp. crushed coriander seeds 2 T. crushed mustard seeds 1 T. chopped sage 1 T. chopped thyme 1 tsp. chopped rosemary juice of 1 lemon

Place ham in large roaster with 1 cup water; cover tightly with foil. Bake at 325° about 2 hours or until internal temperature reaches 135°. In saucepan over medium-low heat, melt/cook butter 8-10 minutes until brown; pour through a fine-mesh sieve set over a bowl. In saucepan over medium heat, bring 1 cup water, sugar, apricots, salt, pepper, fennel, coriander, and mustard to a boil; cook, stirring occasionally, 10-12 minutes. Add sage, thyme, rosemary, lemon juice, and butter; cook 5-6 minutes until thickened and remove from heat. 30 minutes before ham is done, remove foil and increase heat to 450°; pour glaze over ham and finish cooking. Serves 10-14.

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Ham Noodle Bake 8 oz. egg noodles, cooked al dente 1 onion, chopped ¼ c. butter ¼ c. flour 1 tsp. salt

dash of pepper ¼ tsp. celery seed ½ tsp. dry mustard 3 c. milk 3 c. diced ham ¼ c. chopped green pepper

Sauté onion in butter until tender-crisp, stir in flour and seasonings, gradually add 2 cups milk, and stir constantly until sauce boils 1 minute. Add remainder of milk, ham, and green pepper. Combine sauce and noodles in 2 quart casserole to bake at 375° for 20 minutes.

Turkey Tetrazzini 1 lb. spaghetti noodles, cooked al dente 1 lb. sliced mushrooms 1 garlic clove, minced ½ c. butter 1/3 c. grated Parmesan 1/3 c. grated Cheddar

½ tsp. salt ¼ tsp. white pepper 3 T. butter 3 T. flour 2 c. turkey broth 2 c. diced cooked turkey ½ c. sour cream

Sauté mushrooms and garlic in ½ cup butter; add cheeses, salt, and pepper and stir until cheeses melt. Set aside. Melt 3 tablespoons butter, stir in flour, and cook until bubbly. Add broth slowly and cook, stirring occasionally, until thickened; add turkey. Pour turkey mixture into cheese sauce and warm through, but do not boil (sauce will separate – not pretty). Stir in sour cream and serve immediately, spooning turkey mixture over individual servings of pasta. Serves 8-10.

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Barbequed Turkey Breast Combine 2 cups white wine, 1 package Italian salad dressing mix, ¾ cup vegetable oil, and ½ cup soy sauce; pour over boneless turkey breast and marinate 24 hours, turning occasionally. Prepare a low fire (grey coals) in covered barbeque; add handful of wet hickory chips to coals when you begin cooking. Cook turkey 8” above coals for 30-40 minutes on each side.

Chicken Aspasia 4 boneless/skinless chicken breasts ¼ c. olive oil ¼ c. champagne vinegar 2 T. chopped tarragon ½ c. Italian style bread crumbs 1/3 c. grated Parmesan 4 T. butter

2 garlic cloves, minced ¼ tsp. onion powder salt and pepper 2 T. butter 2 T. flour 1 c. milk dash of Worcestershire sauce

Marinate chicken breasts in oil, vinegar, and tarragon for 1-2 hours. Sauté garlic in 4 tablespoons butter. Mix bread crumbs with Parmesan; lightly bread breasts and fry in garlic butter, seasoning with onion powder, salt, and pepper. Melt 2 tablespoons butter in saucepan; add flour and whisk until blended. Stir in milk and bring to a slow boil, stirring constantly. Season to taste. Serve chicken breasts in a puddle of white sauce. May garnish with tarragon.

Ernie Fors’ Chicken Barbeque Sauce Place ¼ cup water, 1 cup vinegar, ¼ pound butter, and 1 tablespoon salt in saucepan; heat to boiling. Brush on chicken pieces while cooking on barbeque.

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Chicken Dijon 4 boneless chicken breasts flour ½ c. butter ½ c. sliced onion 1/3 c. sliced mushrooms 2 garlic cloves, minced

4 artichoke hearts 2 T. Dijon mustard 1 c. dry white wine ½ c. cream 4 T. chopped parsley

Lightly dust chicken with flour and brown in butter; add onion, mushrooms, garlic, and artichoke hearts. Stir occasionally. Add Dijon, wine, and stir. Simmer for 5-8 minutes. Add cream, mix well, and cook 2-3 minutes more. Serve with chopped parsley as garnish.

Leslie’s Lemon Chicken 2 (2 ½ lb.) fryers 2 c. lemon juice 2 c. flour 2 tsp. salt 2 tsp. Paprika 1 tsp. pepper

½ c. corn oil 2 T. lemon zest ¼ c. brown sugar ¼ c. chicken stock 1 tsp. lemon extract 2 lemons, thinly sliced

Combine chicken pieces and lemon juice in bowl; cover and marinate overnight, turning occasionally. Drain chicken thoroughly and pat dry. Fill a paper bag with flour, salt, Paprika, and pepper – shake well to mix. Put 2 pieces at a time in bag and shake to coat. Heat oil in frying pan and fry pieces until well browned and crisp; arrange browned chicken in single layer in shallow baking pan sprinkling evenly with lemon zest and brown sugar. Mix stock with lemon extract and pour over chicken. Top each piece with a lemon slice and bake 35-40 minutes or until tender in 350° oven. Garnish with chopped parsley.

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Shopper’s Chicken 6 chicken breasts 1 c. sour cream 1 garlic clove, minced 2 T. lemon juice

1 tsp. Paprika fine bread crumbs grated Parmesan cheese ½ c. melted butter

Blend sour cream, garlic, lemon juice, and Paprika; spoon this mixture over chicken, then cover with bread crumbs and Parmesan. Pour melted butter over all and bake at 350° for 1 hour.

Chicken Divan 2 bunches broccoli 2-3 c. sliced, cooked chicken 2 cans Cream of Chicken soup 1 c. mayonnaise 1 tsp. lemon juice

½ tsp. curry powder ½ c. grated sharp Cheddar cheese ½ c. toasted bread crumbs 1 T. butter

Slightly undercook broccoli; place on bottom of baking dish, then layer with chicken and sauce, topping with bread crumbs and dots of butter. Bake at 350° for 25-30 minutes.

Napa Valley Chicken 3 lb. fryer, cut in pieces seasoned flour ¼ c. butter 1 c. ketchup ½ c. sherry

1 onion, chopped 2 T. lemon juice 1 T. Worcestershire sauce 2 T. melted butter 1 T. brown sugar

Dredge chicken pieces in flour and fry in butter. Combine remaining ingredients in saucepan; bring to boil, simmer 5 minutes, pour over chicken placed in pan and bake covered at 350° for 1 ½ hours.

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Kate’s Herbed Chicken 1 garlic clove, minced ¼ lb. butter, melted 1 c. crushed herb stuffing

1/3 c. grated Parmesan ¼ c. chopped parsley 1/3 lb. frying chicken, cut up

Add garlic to melted butter. Mix together stuffing, Parmesan, and parsley; dip chicken pieces into butter, then into stuffing and place skin side up in baking dish. Bake at 350° for 45 minutes to 1 hour uncovered.

Manana Crab Stuffed Chicken 4 lg. skinless, boneless chicken breast halves, pounded to 1/8” 4 T. butter ¼ c. flour ¾ c. milk ¾ c. chicken broth 1/3 c. dry white wine ¼ c. chopped onion

7 ½ oz. crab meat 3 oz. chopped mushrooms ½ c. crushed saltine crackers 2 T. chopped parsley ½ tsp. salt dash of pepper 1 c. grated Swiss cheese ½ tsp. Paprika

Melt 3 tablespoons butter in saucepan. Blend in flour, add milk, broth, and wine; cook and stir until mixture thickens and bubbles. In skillet, cook onion in remaining butter until tender; stir in crab, mushrooms, crumbs, parsley, salt, and pepper. Stir in 2 tablespoons sauce. Top each chicken piece with ½ cup crab mixture, fold sides in and roll up; pour remaining sauce over all and bake covered at 350° for 1 hour. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer or until cheese melts. Serves 8.

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Chicken Enchiladas 1 pkg. flour tortillas 24 oz. cream cheese 1 green pepper, chopped 1 onion, chopped 1 garlic clove, minced ¼ tsp. Johnny’s Pork and Chicken seasoning

3 cans chicken spread or 1 ½ c. shredded chicken 2 c. grated Jack cheese 1 pt. whipping cream Hungarian Paprika

Mix cream cheese, pepper, onion, and garlic; add seasoning to taste, then blend in chicken. Spread on tortilla and roll up; place tortillas side by side in 9x13” pan and top with grated cheese. Pour in cream to almost cover. Sprinkle with Paprika and bake at 350° for 45 minutes or until golden brown and bubbly.

Empress Stir-Fry ¼ c. soy sauce 2 T. honey 2 T. ketchup 2 T. cider vinegar 1 garlic clove, minced ½ tsp. ground ginger 1 T. cornstarch

1 T. oil 2 c. chopped onion 2 c. diagonally sliced celery 2 c. sliced mushrooms 1 can water chestnuts 2 whole boneless, skinless sliced chicken breasts

Combine soy sauce, honey, ketchup, vinegar, garlic, and ginger. Dissolve cornstarch in this mixture and set aside. Heat oil in large skillet over high heat; add onion, celery, mushrooms, and water chestnuts; stir-fry until tendercrisp and remove. Stir-fry chicken until lightly brown; add sauce and cook, stirring constantly, until thickened and translucent. Add vegetables, heat through, and serve over chow mein noodles.

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Chicken Marinade 6 T. bourbon 3 T. brown sugar 2 T. soy sauce 1 T. sesame oil

1 garlic clove, minced juice of ½ lemon ½ tsp. salt ½ tsp. pepper

Whisk ingredients in a bowl. Marinate chicken 1 hour to overnight, then grill.

Fettuccine Carbonara ¼ lb. bacon, fried and crumbled 1 egg ¾ c. grated Parmesan 1 c. heavy cream ¼ c. butter, cut into pieces

2 garlic cloves, pressed 2 T. chopped parsley 1 tsp. salt ¼ tsp. pepper 1 lb. fettuccine, cooked al dente

Beat egg; add cheese, cream, butter, garlic, parsley, salt, and pepper. Toss this with pasta and add bacon and parsley. Serves 4.

Company Macaroni 1 ¾ c. elbow macaroni 2 c. cottage cheese 1 c. sour cream 2 c. grated sharp Cheddar

1 egg ¾ tsp. salt dash of pepper

Cook and drain macaroni; add to other ingredients and turn into 9x9x2” baking dish to bake at 350° for 45 minutes.

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Gramma Genie’s Spaghetti 2 lbs. lean ground beef ¼ - ½ lb. butter 1+ onion, chopped 3 celery stalks, chopped 1 garlic clove, minced 1 green pepper, chopped 2 parsley sprigs, minced 1 g. can sliced mushrooms, drained

21 oz. canned peeled tomatoes 8 oz. ketchup ½ tsp. Worcestershire sauce 2 tsp. lemon juice 1 sm. can tomato sauce salt and pepper to taste 1 T. sugar cooked spaghetti noodles

Brown beef in butter, then add onion, celery, garlic, pepper, and parsley simmering only briefly. Place this mixture in a roaster and add mushrooms, tomatoes, ketchup, Worcestershire, lemon juice, tomato sauce, salt, pepper, and sugar; bake in 300-325° oven for 2-3 hours stirring occasionally. Add spaghetti to sauce and bake for an additional ½-1 hour. The amount of noodles is not documented. My family fakes it. Great for a large crowd.

Spaghetti Soufflé ¼ c. butter ¼ c. flour 1 ¼ c. milk 1 ½ c. grated Parmesan

2 tsp. dry mustard Cayenne pepper and salt ¼ lb. spaghetti noodles al dente 5 eggs

Melt butter in top of double boiler; add flour and blend well, then stir in milk and cook until sauce begins to thicken. Add Parmesan and stir until sauce is smooth and thick. Season to taste with mustard, Cayenne, and salt. Separate eggs and stir yolks one by one into slightly cooled cheese mixture. Drain noodles well and stir into cheese mixture. Beat whites until stiff, but not dry; fold gently into mixture, then pour all into buttered soufflé dish. Cook at 350° for 25 minutes or until done. I have served this with and without tomato sauce. Excellent either way.

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Canneloni Crepes 1 c. med. white sauce 2 egg yolks ½ lb. chopped ham 1 lb. Ricotta

½ lb. shredded Mozzarella ¼ c. grated Parmesan 2 T. chopped parsley ½ tsp. ea. oregano and basil salt and pepper to taste

Combine all ingredients in bowl setting some Mozzarella aside for topping; blend well. Spoon 4 tablespoons cheese mixture on each crepe and roll up; set crepes side by side in baking dish and pour tomato sauce over all. Top with Mozzarella and bake at 400° for 25 minutes.

My Favorite Tomato Sauce ½ c. olive oil 3 c. chopped onion 2 carrots, peeled and diced 48 oz. canned peeled plum tomatoes in puree 1 T. dried basil 1 tsp. thyme ½ tsp. oregano

1 tsp. salt 1/8 tsp. cayenne pepper pinch of sugar 1 bay leaf 1 c. chopped Italian parsley 4 garlic cloves, minced 1 T. wine vinegar ½ tsp. cinnamon

Put oil in heavy pot and cook onion and carrots covered until tender. Add tomatoes and seasonings; cook over medium heat, stirring occasionally, for 30 minutes. Remove bay leaf and correct seasoning.

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Margie’s Lasagne 12 oz. lasagne noodles, cooked 1 ½ lb. ground round 1 T. butter 24 oz. tomato sauce 1/3 c. chopped green pepper

8 oz. softened cream cheese ¼ c. sour cream 1/3 c. chopped green onion 1 c. sm. curd cottage cheese 16 oz. grated Mozzarella

Brown meat in butter; stir in tomato sauce and green pepper. Remove from heat and season to taste with salt and pepper. Combine cream cheese with sour cream, onions, and cottage cheese. To layer in 9x13” pan: spread half of noodles in bottom of dish, cover with cheese mixture, add remaining noodles, then pour meat mixture on top and spoon in and around noodles. Sprinkle mozzarella over all. Bake at 350° for 30 minutes only.

Chinese Surprise 2 cans tuna 2 cans Cream of Mushroom soup 1 c. mayonnaise lemon juice

½ c. chopped green onion ½ c. chopped celery ¾ lg. can Chinese noodles

Mix all ingredients and place in 11x14” pan; sprinkle with additional Chinese noodles and bake for ½ hour at 350° or until heated through.

Tuna and Noodles 6 oz. egg noodles, cooked/drained 1 can Cream of Mushroom soup ½ pt. sour cream ½ c. chopped green onion

1/3 c. grated Cheddar cheese 1 can tuna 1 sm. can mushrooms, drained Paprika

Combine all ingredients except paprika. Pour into casserole; sprinkle with paprika and bake uncovered at 375° for 30 minutes until bubbly.

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Irish Spaghetti 18 oz. thin spaghetti ½ lb. butter 1 lg. package American cheese, sliced 8 oz. tomato sauce

dried rosemary dried basil onion powder grated Parmesan cheese 1 can diced tomatoes

Cook spaghetti al dente. Cover bottom of greased 9x13” pan with half of spaghetti. Layer cheese slices solid over spaghetti; add half of tomato sauce. Sprinkle with seasonings, pressing into sauce; sprinkle with Parmesan. Repeat process as before starting with healthy dots of butter 2” apart. After final Parmesan layer, pour diced tomatoes over all. Use plenty of butter. Bake at 350° for 30 minutes or until bubbly. Great lunch for kids on a rainy day.

Hamburger Kok-Out 1 T. butter 1 lb. ground beef 1 onion, chopped 1 green pepper, chopped

salt and pepper to taste 1 can pork and beans 8 oz. tomato sauce 2 tsp. sugar

Melt butter in skillet; add beef, onion, and green pepper and cook until brown. Season with salt and pepper. Combine pork and beans, tomato sauce, and sugar; add to meat mixture and simmer 1 hour. May be served over egg noodles or all by itself!

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Side Dishes

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Potatoes Boulangere ¾ lb. ripe tomatoes ½ lb. bacon, cut into 1” pieces 2 T. butter 1 ½ lbs. potatoes, peeled and cut into rounds 2 T. minced onion

1 T. dried thyme ½ bay leaf, crumbled salt and pepper 1 c. chicken stock grated Parmesan

Drop tomatoes in boiling water to peel; cut out cores and chop into cubes, reserving liquid. Cook bacon until brown. Butter 8” gratin dish; layer potatoes, tomatoes, onion, bacon, salt, and pepper, herbs, and Parmesan – about 3 layers. Dot with butter, pour stock and tomato juice over all, top with Parmesan, and bake at 400° for 1 – 1 ½ hours. Serves 4-6.

Scalloped Potatoes Peel 4-5 average potatoes and slice as thin as possible. Butter Pyrex dish and layer with potatoes, flour, butter dots, Accent, onion salt, salt, and pepper until you reach the top. Pour milk over all and bake covered at 350° for approximately 1 hour or until done. It’s a good idea to lay down a sheet of foil on the rack below to catch spillage…

Parmesan Potatoes 6 med. potatoes 6 T. butter

salt to taste 6 T. grated Parmesan

Cut potatoes into 6-8 wedges lengthwise. Place shallow baking pan in 425° oven with butter to melt; add potatoes and bake 20-30 minutes, turning occasionally; sprinkle with salt and cheese and cook 2-3 minutes more. Great with burgers! Serves 6.

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Creamy Potato Puff 8 oz. cream cheese, softened 4 c. mashed potatoes 1 egg, beaten

¼ c. chopped pimento 1/3 c. grated onion salt and pepper

Combine cream cheese and potatoes, mixing until well blended; add remaining ingredients seasoning to taste. Place in 1 quart casserole and bake 45 minutes at 350°.

Lightship Potatoes 2 lbs. frozen hash browns, thawed 1 onion, chopped 1 can Cream of Chicken soup 1 pt. sour cream

½ c. butter, melted salt and pepper to taste 8 oz. grated Cheddar cheese 1 c. crushed potato chips

Mix all ingredients except cheese and potato chips; pour into greased 9x13” pan, top with cheese then chips and bake at 375° for 1 hour.

Thanksgiving Potatoes 9 lg. potatoes, peeled and diced ½ c. butter at room temperature 12 oz. cream cheese at room temperature

¾ c. sour cream ½ tsp. ground nutmeg salt and pepper to taste

Place diced potatoes in large saucepan, add water to cover, and heat to boiling; reduce heat and simmer over medium heat until tender. Drain and place potatoes in bowl; cut butter and cream cheese into small pieces and add to potatoes. Beat with electric mixer until light and fluffy, then blend in sour cream. Season to taste with nutmeg, salt, and pepper. Either serve immediately or reheat in buttered casserole dish at 300° for 20 minutes. Serves 8.

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Galley Bay Roasted New Potatoes 1 ½ lbs. med. organic red bliss new potatoes, skin on and scrubbed 4 T. olive oil

1 tsp. + kosher salt 1 T. finely chopped rosemary pepper

Half potatoes lengthwise; cut into 1” wedges. In bowl, toss with oil, rosemary, and 1 teaspoon salt; spread out in roasting pan large enough to hold them in a single layer, arranging potatoes cut side down to ensure crisply browned edges. Roast at 400° until golden brown – about 40 minutes. Add garlic and stir to coat the potatoes evenly. Reduce heat to 375° and roast until potatoes and garlic are evenly browned – about 15 minutes – taking care that garlic doesn’t burn. Season with salt and pepper to taste. Serves 4.

Dumper’s Favorite Stuffed Potatoes 6 med. baking potatoes ¾ tsp. vegetable oil 1 c. sour cream 1 tsp. salt

pepper to taste ¼ tsp. nutmeg 3 ½ oz. grated Gruyere cheese 2 T. chopped chives

Brush potatoes with oil and bake; seal in paper bag and let stand 15 minutes. Cut ¾” thick horizontal slice from top of each potato; scoop out pulp and mash adding remaining ingredients except chives. Mix until fluffy; spoon into potato shells, mounding slightly, and bake at 350° until heated and puffed. Sprinkle with chives to serve.

Quick Applesauce Core, peel, and chop 12 tart apples; place in saucepan of water, cover, and cook over medium heat 15-20 minutes until apples are soft. Mash with heavy spoon, stir in grated rind of 1 lemon, 1 teaspoon honey, and 1 teaspoon cinnamon. Serve warm.

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Fancy Pants Potatoes 2 crushed garlic cloves 2 T. butter 2 T. olive oil 3 red potatoes, unpeeled and thinly sliced

1 yellow onion, thinly sliced salt and pepper Paprika 2 T. Dijon mustard

Sauté garlic in butter and oil until soft; add potatoes and sauté until brown on both sides, one layer at a time. Transfer to plate and set aside. Add onion to remaining oil and sauté until soft; pour off oil and return potatoes to pan with onion. Season to taste with salt, pepper, and Paprika; add mustard and toss carefully to coat. Serves 4.

Feta Almond Potato Cakes 6 med. red potatoes, diced ½ c. Feta cheese ½ c. sour cream

salt and pepper to taste 1 c. toasted crushed almonds 2 T. olive oil

Boil potatoes until tender; drain and transfer to mixing bowl. Add cheese, sour cream, almonds, salt, and pepper; mash together until the consistency of mashed potatoes. Cool to room temperature. Using a scoop or half measure, form into round cakes. Sauté in olive oil over high heat in non-stick pan for 3 minutes per side until crusty brown.

Savory Sweet Potatoes Mash 2 pounds cooked sweet potatoes; add ¼ cup melted butter, ½ teaspoon each minced garlic, rosemary, and tarragon. Form into cakes, roll in bread crumbs, and fry.

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Consommé Rice 10 bacon slices, diced 4 T. butter 1 onion, chopped 1 c. white rice ½ tsp. salt

dash of pepper 1 can consommé 1 can water ¾ c. sliced mushrooms

Brown bacon in skillet; drain. Add onion and mushrooms and sauté in butter. Add rice and brown. Add salt, pepper, consommé, and water. Bring to a low boil. Transfer to a casserole dish and bake covered at 350° for about an hour or until fluffy.

Mexican Rice 2 tsp. olive oil ½ tsp. minced garlic ½ c. chopped onion 1 lg. tomato, chopped 1 c. white rice

1 green pepper, diced 13 oz. chicken broth dash of red pepper ½ tsp. oregano ½ tsp. salt

Heat oil in Dutch oven over moderate heat; add garlic, onion, and tomato. Cover and cook until onion is soft; add rice and cook 2 minutes, stirring until rice is shiny and hot. Stir in green pepper, broth, red pepper, oregano, and salt; bring to a boil, cover, and bake 20 minutes at 400°. Serves 4.

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Lemon Rice Pilaf ½ c. chopped celery ½ c. chopped green onion 2 T. butter 1 c. white rice

1 T. lemon zest salt and pepper to taste 2 c. chicken broth ¼ c. lemon juice

Melt butter in skillet; add rice and sauté until brown. Add celery and onion; sauté 1 minute more. Add remaining ingredients and bring mixture to a boil. Cover, lower heat to simmer, and cook 20 minutes or until liquid has been absorbed. Correct seasoning.

Green Rice Casserole 1 c. white rice 6-8 green onions, chopped 1 c. grated Cheddar cheese ¼ c. butter, melted

½ green pepper, diced 2 eggs, beaten 1 c. milk

Cook rice, add remaining ingredients and season to taste; bake at 350° uncovered for 30 minutes. Serves 6-8.

Crab Wild Rice 1 c. diced celery ½ c. diced green pepper 1 med. onion, chopped 2 T. butter 1 c. cooked wild rice 1 c. cooked white rice

1 lg. can mushrooms, drained 1 lb. crab meat 1 can Cream of Mushroom soup ¼ lb. slivered almonds ½ c. water chestnuts ¾ c. grated Swiss cheese

Sauté celery, green pepper, and onion in butter until tender-crisp. Combine remaining ingredients (except cheese), add sautéed vegetables, and rices; spread mixture in lightly greased 9x13” pan and sprinkle with cheese. Bake for 30 minutes at 350°.

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St. Orres Brown Rice Pilaf 2 c. brown rice 3 c. chicken stock 2 T. butter 2 tsp. salt 3 bay leaves 6 peppercorns 2 T. vegetable oil 1 onion, sliced

2 celery stalks, thinly sliced diagonally 2 T. currants 1 T. grated ginger ½ tsp. cumin 1 ½ tsp. coriander pepper to taste 2 T. soy sauce

In large pot, place rice, stock, butter, salt, bay leaves, and peppercorns. Cover and bring to boil over high heat. Reduce heat and simmer 25-35 minutes until liquid has been absorbed. Pour oil into skillet, add onion, and sauté for 3 minutes. Add celery, currants, ginger, cumin, coriander, and pepper. Stir in cooked rice. Add soy sauce and mix well. Taste and correct seasoning.

Risotto with Pesto 7 c. chicken stock ¼ c. butter ½ c. chopped onion 2 c. Arborio rice

½ c. dry white wine 2 T. butter at room temperature 5 T. pesto ½ c. grated Parmesan

Bring stock to simmer in medium saucepan. Melt ¼ cup butter in another saucepan over medium-low heat. Add onion and cook until soft. Add rice and stir until transparent. Add wine and simmer until absorbed. Add 2 cups stock and simmer until almost absorbed; stir. Add 2 more cups stock and simmer until almost absorbed. Add remaining stock half cup at a time, stirring frequently, and cook until rice is just tender. Mix in remaining butter and pesto. Stir in Parmesan and serve

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Seafood Risotto 8 T. butter 1/3 c. minced shallots 2 c. Arborio rice 4 c. chicken stock, heated to boil ¼ c. olive oil ½ lb. med. shrimp, peeled, deveined, and marinated in juice of 1 grapefruit

½ lb. bay scallops, marinated in the juice of 1 orange large pinch of saffron threads 2 oz. shitake mushrooms ½ c. chopped Italian parsley ½ c. grated Parmesan

Melt butter in large saucepan and sauté scallops until tender, but not browned. Add rice and sauté until it turns opaque white. Add ½ cup boiling stock and cook over medium heat, stirring constantly, until absorbed. Immediately add ½ cup more stock, cooking and stirring constantly. Continue until all liquid is used up and rice is tender, but still a bit firm. Set aside in a warm place. Heat a bit of oil in a skillet and sauté shrimp for 2-3 minutes. Add shrimp to rice. In same pan with more oil, sauté scallops for 2-3 minutes. Add along with saffron to rice. Sauté mushrooms and add with parsley and cheese to rice. Serve immediately.

Risotto with Asparagus 8 oz. fresh asparagus, blanched and cut into 1 ½” pieces 3 c. vegetable or beef stock 5 T. butter

1 sm. onion, finely chopped 2 c. Arborio rice ¾ c. grated Parmesan salt and pepper

Cut off asparagus tips; discard bottoms. Place stock in saucepan, add ¾ cup asparagus cooking water; heat until simmering. Melt 2/3 of the butter in skillet; add onion and cook until soft. Stir in asparagus except tips; cook 2-3 minutes. Add rice, mixing well to coat with butter for 1-2 minutes; stir in hot liquid, a ladle at a time, until liquid is absorbed. Remove risotto pan from heat, stir in remaining butter and cheese; season to taste. Arrange tips on top of each serving to serve.

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Late Summer Delight 2 T. olive oil 3 garlic cloves, minced 1 lg. sweet onion, minced 1 ¾ c. orzo rainbow pasta 2 c. broccoli flowerets 3 c. chicken stock

2 boneless skinless chicken breasts 1 ½ c. corn kernels ¾ tsp. salt ¼ tsp. pepper 1 tsp. Italian seasoning ¾ c. grated Parmesan cheese

Heat oil in large skillet; add garlic and onion and cook 2 minutes. Add stock and orzo and bring to a boil. Cut chicken into cubes and add with broccoli, return to a boil, reduce heat and simmer 6 minutes. Stir in seasonings and corn – simmer 6 more minutes. Remove from heat and stir in Parmesan to serve.

Pasta Prima Vera 2 c. Spring vegetables 4 T. butter 4 oz. prosciutto, diced

½ c. heavy cream ¼ c. grated Parmesan 8 oz. rotini noodles, al dente

Chop vegetable to bite-size and blanch. Melt butter in skillet, add vegetables and prosciutto; sauté for 30 seconds, add cream and heat to simmer. Add Parmesan and cook until cream is reduced by one third. Toss pasta with sauce to serve 4.

Garden Pasta ½ c. olive oil 3 garlic cloves, minced 3 ripe tomatoes, diced

1 sm. bunch basil, finely chopped ¾ lb. capellini, al dente salt and pepper

Sauté garlic and tomatoes; add basil and cook until tomatoes are heated through. Season to taste and toss with pasta. Serves 4.

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Almond Anise Aglio Olio 12 oz. thin spaghetti, al dente ¼ c. olive oil 1/3 c. sliced unblanched almonds 3 garlic cloves, thinly sliced

1 tsp. anise seeds 2 T. chopped flat leaf parsley salt and pepper

Place pasta in large serving bowl and cover. In skillet, heat oil over medium heat, add almonds and garlic; cook until golden. Add anise and cook for 30 seconds. Pour sauce over pasta, sprinkle with parsley and season to taste. Toss to serve 4.

Double Creamed Noodles 1 lb. medium sized noodles, al dente 8 oz. cream cheese, softened 2 c. half and half ½ c. grated Gruyere cheese

¾ tsp. salt ½ tsp. garlic salt ¼ + tsp. white pepper ½ c. chopped parsley butter

Combine all ingredients and place in a casserole dish; dot with butter and bake uncovered for 20 minutes at 350° until top is golden brown. Serves 6-8.

Cottage Cheese Soufflé 3 eggs, lightly beaten 2 c. cottage cheese ½ lb. grated Cheddar cheese 2 T. butter, melted

salt and pepper to taste ½ c. minced onion 2 think onion slices, separated into rings

Preheat oven to 325°. Combine eggs, cottage cheese, Cheddar, butter, and seasonings; stir until blended and pour into 9” square baking dish. Top with onion rings and cook for 1 hour or until top is slightly browned and inside is set. Serves 4.

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Take-Along Casserole 1 ½ c. barley 3 T. butter 2 c. sliced mushrooms

½ c. toasted slivered almonds 3 cans onion soup 1 c. grated Gruyere cheese

Sauté mushrooms in butter; add barley and brown, stirring constantly. Add soup (liquid should be 1 quart), almonds, and any seasonings; heat to boiling. Pour into 2 quart covered casserole and bake 1 hour at 350°. Garnish with grated cheese, then set under broiler until bubbly.

Confetti a la Catalina 1 ½ c. water 2 tsp. chicken stock base (powdered base for dissolving) dash of Tabasco 1 c. couscous 5 T. butter 1 tsp. dill weed

1 garlic clove, minced 1 c. chopped red bell pepper 8 sm. mushrooms, thinly sliced ½ c. coarsely shredded carrots ½ c. chopped green onion ½ tsp. salt

Mix water, stock base, and Tabasco in saucepan; cover and bring to a boil. Remove from heat and stir in couscous; cover tightly and allow to stand 20 minutes. Melt butter in skillet; add dill, garlic, pepper, mushrooms, and carrots. When slightly limp, add green onion and salt; toss lightly, add couscous and mix thoroughly. Serves 8.

Sliced Tomatoes Select perfect beefsteak tomatoes; cut into thick slices. On large platter, overlap slices with slices of Mozzarella and thinly sliced red onion. Drizzle with a bit of good olive oil and season to taste with freshly ground pepper, salt, and slivered fresh basil. Best served at room temperature.

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Salaccia Ratatouille 1 eggplant ½ lb. zucchini 1 green pepper 4 bacon slices 1 c. sliced onion ¼ c. olive oil ½ c. tomato paste

1 ½ tsp. salt 1 tsp. thyme 1 tsp. minced garlic 3 T. flour 1-2 tomatoes, sliced 12 grated Monterey Jack cheese

Slice eggplant, zucchini, and green pepper creatively. Cut bacon into 2” lengths and fry with onion, stirring until cooked; mix in olive oil, tomato paste, salt, thyme, garlic, flour, and tomato slices. Make layers in casserole dish; half of tomato mixture, half of vegetables, half of cheese. Repeat. Bake at 400° for 50 minutes. Serves 6.

Noodles au Babs 8 oz. long, med. egg noodles 2 c. sour cream 2 c. lg. curd cottage cheese 1 garlic clove, minced 1 tsp. Worcestershire sauce

dash of Tabasco sauce 3 T. minced green onion ¼ c. butter salt and pepper to taste ¼ - ½ c. Parmesan cheese

Cook noodles in boiling, salted water for 10 minutes; rinse with cold water and drain. Combine sour cream, cottage cheese, some Parmesan, garlic, Worcestershire, Tabasco, green onion, and butter. Season to taste with salt and pepper. Merge sour cream mixture with noodles, top with Parmesan, and pour into greased casserole to bake at 350° for 45 minutes. Serves 8.

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Summer Vegetables 3 med. zucchini, sliced 4 red new potatoes, sliced 2 med. eggplant, sliced 1 red pepper, sliced 1 lg. onion, sliced 3 garlic cloves, minced 1 tsp. oregano

1 tsp. marjoram ½ tsp. thyme 4 T. chopped parsley salt and pepper to taste olive oil red wine vinegar

Combine vegetables, garlic, and herbs in roasting pan large enough to toss ingredients comfortably; season with salt and pepper, then drizzle oil to coat vegetables. Toss thoroughly, then press down. Cook approximately 45 minutes at 350°. Check to make sure vegetables are tender and the edges are crispy. At the very last minute, sprinkle with wine vinegar. May be served warm or at room temperature.

Spinach Supreme 1 c. Bisquick ¼ c. milk 2 eggs ¼ c. chopped onion 10 oz. pkg. frozen chopped spinach, thawed and drained

½ c. grated Parmesan cheese 5 oz. diced Gruyere cheese 12 oz. sm. curd cottage cheese 2 garlic cloves, minced 2 eggs

Mix first 4 ingredients and beat vigorously 20 strokes. Spread in 9” square pan. Mix remaining ingredients and spoon evenly over batter in pan. Bake until set – about 30 minutes – at 375°. Let stand 5 minutes before cutting to serve.

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Crab Stuffed Artichokes 15 oz. crab meat 1 c. diced Gruyere cheese 1/3 c. chopped green pepper ¼ c. chopped onion 1 tsp. salt

½ c. mayonnaise 2 tsp. lemon juice 14-16 artichoke bottoms, slightly steamed

Toss crab with next 4 ingredients; add mayonnaise and lemon juice and toss together. Fill artichoke bottoms with mixture and place in baking dish. Pour ¼” hot water around artichokes. Cover and bake at 375° for 30 minutes.

Parmesan Asparagus 2 lbs. thin asparagus, trimmed 4 T. butter, at room temperature 1 T. chopped Italian parsley 1 T. snipped chives

1 T. chopped dill 1 T. chopped rosemary 1 tsp. coarsely ground pepper 4 oz. Parmesan cheese

Bring large pot of boiling water to boil and add asparagus; simmer until just tender – 1 ½ - 2 minutes. Drain and pat dry. Combine butter, herbs, and pepper in small bowl and blend thoroughly. Just prior to serving, melt herb butter over medium heat in large skillet; add asparagus and toss gently to heat through – 2 minutes. Transfer asparagus to warmed serving platter and shave cheese over it. Serve pronto. 6 portions of simple perfection!

Sautéed Sugar Snap Peas Melt 4-5 tablespoons butter in skillet and sauté 1 ½ pounds sugar snap peas until tender; sprinkle with ½ teaspoon sugar and toss. Season to taste with salt and pepper. Serves 6.

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Doe Bay Stuffed Tomatoes 4 lg. beefsteak tomatoes 8 slices bacon 1 med. onion, chopped 4 T. minced parsley

1 T. chopped basil salt and pepper 4 oz. grated Jack cheese chopped parsley for garnish

Slice top off each tomato; remove pulp and reserve. Stand tomato shells upside down to drain. Fry bacon until crisp; drain reserving 2 tablespoons bacon drippings, then crumble. Sauté onion and tomato centers in reserved bacon drippings and reduce most of the liquid. Remove from heat, add parsley, basil, salt, pepper, bacon, and cheese. Fill tomato shells with this mixture and place in baking dish to bake uncovered for 20-30 minutes at 350°. Do not overcook or tomatoes will fall apart. Sprinkle with parsley before serving. 4 servings.

Fried Green Tomatoes ½ c. flour salt and pepper

4 med. green tomatoes 4 T. vegetable oil

Season flour with salt and pepper. Thickly slice tomatoes; dredge in flour. Heat oil in skillet and fry tomatoes, turning to brown both sides.

Sautéed Zucchini 3 T. butter 3 c. sliced zucchini juice of ½ lemon 3 garlic cloves, minced

1 tsp. shallots ¼ tsp. whole thyme ¼ c. white wine ½ c. diced tomatoes

Heat butter in sauté pan; add zucchini, season to taste with salt and pepper, add lemon juice, garlic, shallots, and thyme. Let ingredients marry; add wine just as butter starts to brown. As zucchini becomes tender, add tomatoes. Cook 30 seconds and serve. Serves 6-8.

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Dawn’s Sesame Broccoli 1 ½ lbs. broccoli flowerets 1 tsp. vegetable oil 1 T. sesame seeds

1 T. lemon juice 1 T. soy sauce 1 T. sugar

Steam broccoli to tender-crisp. Heat oil in small saucepan over medium heat; add sesame seeds and sauté until lightly browned. Add lemon juice, soy sauce, and sugar; bring to a boil and drizzle over broccoli, tossing gently to coat.

Gratinee of Cauliflower 6 T. butter 4 garlic cloves, minced 4 oz. thinly sliced prosciutto, cut into thin strips florets of 1 lg. head cauliflower, cut into ¼” lengthwise slices

2 T. flour 1 ½ c. heavy cream pinch of Cayenne pepper salt and pepper to taste 1 ½ c. grated Swiss cheese ½ c. chopped parsley

Melt butter in large skillet over medium heat; add garlic and sauté 2 minutes. Stir in prosciutto and sauté another 2 minutes. Add cauliflower and then cream; blend well and season to taste with Cayenne, salt, and pepper. Heat to boiling and immediately remove from heat. Pour cauliflower into a shallow gratin dish and top with cheese and parsley. Bake at 350° until top is lightly crowned and bubbly – about 30 minutes. Serve immediately. 6-8 portions.

Coon Island Corn Take fresh corn on the cob in the husk to the water’s edge and soak in saltwater. Add a little seaweed then roll in foil. Throw foil-wrapped corn in the fire until it’s done!

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Josie’s Corn Pudding 1 c. yellow cornmeal 1 c. grated Cheddar cheese 2 beaten eggs 1/3 c. shortening, melted ¾ c. milk

1 tsp. salt ½ tsp. baking soda 2 cans cream style corn (not smallest size) 2 sm. cans chopped green chilies

Mix all together except peppers and cheese. Put in greased 9x12” pan in layers: 1) batter, 2) peppers, 3) cheese. Bake at 350° for 1 hour testing by knife in center as for custard. Serves 10-12.

Carrots with Cream 1 lb. carrots, peeled and cut into ¼” rounds 3 T. butter 1/8 tsp. salt

½ tsp. sugar 1 ½ c. water ½ c. heavy cream 1 T. chopped parsley

Place carrots, butter, salt, sugar, and water in saucepan; cook uncovered over medium heat until carrots are tender and water has almost evaporated – about 15 minutes. Stir in cream and parsley; cook gently 2 minutes more until cream is warm. Serve hot to 4.

Glazed Carrots 2 T. chopped onion 2 T. chopped parsley 2 T. butter

10 ½ oz. can consommé ¼ tsp. sugar dash of nutmeg

Sauté onion and parsley in butter for 5 minutes; add carrots, consommé, sugar, and nutmeg – cover and cook 15 minutes. Uncover, cook 15 minutes more or until carrots are tender and sauce is slightly thickened.

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Beautiful Beets Cut beets off stems, leaving ½” of stem (for 3-4 people, roast 5-10 beets, depending on size). Place whole beets in heavy foil, wrapping loosely, but sealing tightly. Roast at 450° for 45-60 minutes, checking with fork for tenderness; cool to peel. At this point, you can dice the beets and simply stir in butter and pepper or, while beets are cooling, prep beet greens by cutting the leaves crosswise in ½” ribbons, then steam until almost tender. Then, sauté in butter and a bit of minced onion, stir in some balsamic vinegar and a little sugar, then a little bit of horseradish and some sour cream to taste. Serve diced beets atop the warm greens.

Red Cabbage 2 lbs. shredded red cabbage 4 T. butter, cut into sm. pieces 1 T. sugar 1 tsp. salt

½ c. water 1/3 c. white vinegar ¼ c. red currant jelly 2 T. + grated apple

Combine butter, sugar, salt, water, and vinegar in stainless pot; bring to a boil. Toss in cabbage (should equal 9 cups); boil until soft. Place cabbage in casserole and cover. Bake at 325° for approximately 2 hours; 10 minutes before done, add jelly and apple.

Stuffed Portobello Mushrooms 1 broccoli stalk, peeled and chopped (save flowerets) ½ sm. sweet onion, chopped 2 T. butter

olive oil 2 T. grated Gruyere cheese 4 Portobello mushrooms grated Parmesan cheese

Sauté broccoli and onion in 1 tablespoon butter and oil until almost soft; stir in grated Gruyere and form mixture into small patties. Lightly sauté mushrooms and fill with vegetable patties; top with Parmesan and broccoli flowerets. Place under broiler for 10 minutes to serve 4.

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Butternut Acorn Squash 1 lg. acorn squash, halved through stem end ¼ c. butter

¼ c. maple syrup 1 T. dry bread crumbs ½ c. chopped pecans

Cook squash cut side down in pan with enough water to come ½” up sides at 350° for 40 minutes. Remove from oven, turn off oven, and cut each squash piece lengthwise in half, then cut each slice horizontally into 2 wedges. Arrange skin side down on platter and return to oven. Melt butter in skillet over medium heat. Mix in maple syrup and bread crumbs; add nuts and stir until heated through. Spoon evenly over squash to serve.

Baked Walla Walla Sweets Walla Walla sweet onions olive oil

red wine vinegar salt

Remove thin slice from both ends of onions, quarter lengthwise. Do not peel. Place onions in oiled baking pan, brush with oil and sprinkle lightly with salt. Cover with foil and bake 30 minutes at 350° until tender. Remove foil, brush again with oil, sprinkle with vinegar and bake 50-60 minutes more, turning and basting with pan oil. Superb accompaniment as a hot side dish, but also tasty cold.

Cranberries Bring 1 cup water and 1 cup sugar to a boil; add 1 bag fresh cranberries. Reduce heat to low, simmer 10-12 minutes or until berries pop. Cover with cinnamon; simmer 2 minutes more and chill.

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Garlic Custard 1 T. olive oil 6 lg. garlic cloves 2 c. heavy cream

4 egg yolks 1 whole egg salt and pepper to taste

Preheat oven to 400°. Lightly oil 6 ( ¾ cup) ramekins. Heat olive oil in ovenproof skillet and add garlic; sauté over medium heat for 1 minute. Transfer skillet to oven and cook until garlic is soft and lightly browned. Remove skillet from oven and reduce temperature to 350°. Transfer garlic to saucepan; add cream and bring to a boil. Remove pan from heat and allow to cool slightly. Transfer cream and garlic to blender and puree, then pour puree into mixing bowl. Combine egg yolks and whole egg in small bowl and beat well. Slowly whisk eggs into cream mixture; season with salt and pepper and divide among ramekins. Arrange ramekins in roasting pan. Pour boiling water into pan until it reaches halfway up the side of ramekins. Cover ramekins with waxed paper and then cover pan tightly with foil – it should be airtight. Now – place the pan in the oven and bake until custard is just set – 25-28 minutes. Either serve immediately or hold in oven with heat off and door open for 10-15 minutes. This stuff is great with beef or lamb or any kind of poultry. The smell of it cooking is heaven.

Roasted Garlic 8 whole heads garlic 4 T. butter 1 tsp. dried thyme leaves

1 tsp. coarsely ground pepper ½ tsp. coarse salt ¾ c. chicken stock

Carefully remove outer paper skin from garlic heads, leaving whole heads intact. Arrange heads in small baking dish. Dot with butter, thyme, pepper, and salt. Pour stock into the dish and cover with foil to bake at 350° for 1 hour, basting frequently. Uncover and bake 15 minutes more. Good with roasted meats or squeezed out of the skin and spread on thick slices of bread.

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Pat Jones’ Best Baked Beans Ever ½ lb. bacon, diced 1 onion, chopped 55 oz. B&M Baked Beans

12 oz. Heinz chili sauce squirt of French’s mustard

Cook bacon in skillet; drain on paper toweling. Sauté onion in bacon pan, then dump everything together in a big pan and bake at 350° until hot.

Cedar Planked Vegetables 1 T. olive oil 2 garlic cloves, thinly sliced 1-2 T. minced basil, oregano, tarragon, thyme, parsley, and/or rosemary 1 ½ T. balsamic vinegar salt and pepper 1 zucchini, cut in ½” slices 1 onion, peeled and quartered

1 red bell pepper, cut into 1” squares 1 yellow squash, cut into ½” slices 1 yellow squash, cut into ½” 3 oz. green beans, cut in 1” lengths 1 carrot, cut into ¼” slices

Rub the top of a cedar plank with vegetable oil; place in cold oven to preheat to 350° for 15 minutes. Whisk together olive oil, garlic, herbs, and vinegar with salt and pepper in large bowl; add vegetables and toss to coat with marinade, then spread evenly onto plank and roast until tender – about 30 minutes.

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Breads

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Dill Bread 2 T. shortening 1 tsp. + 1 T. sugar 2 heaping tsp. salt 2 T. dill weed 1/3 c. grated onion

1 c. hot scalded milk 1 envelope yeast 1 ¼ c. lukewarm water 5 ½ c. flour

Place shortening, sugar, salt, dill, and onion in large bowl. Add milk; allow shortening to melt. In small bowl, dissolve yeast and 1 teaspoon sugar with ¼ cup water; stir and let stand 10 minutes. Stir shortening mixture and add remaining 1 cup water; allow to cool. To shortening mixture, add 1/3 yeast mixture and 1/3 flour – alternating – gradually, stirring well after each addition. Turn out onto floured board; knead for 5 minutes. Place dough in greased bowl and cover. Let rise until double in bulk – about 2 hours. Punch down and knead hard for 10 minutes. Divide in half and place in greased loaf pans; cover and let rise again – 1 ½ hours. Bake at 400° for 30 minutes. Turn out onto racks.

Oatmeal Bread 1 c. oats 1 c. boiling water 2 T. oil 2 T. honey 2 T. sesame seeds

1 c. warm water 1 c. flour 1 c. wheat flour 1 tsp. salt 2 T. yeast

Combine oats, boiling water, oil, honey, and seeds; let cool. Add warm water, flours, salt, and yeast. Mix well and knead. Let rise in warm place until double in size, pound down and knead again. Shape into loaf, place in buttered pan and let rise another 30 minutes. Bake 45 minutes at 350° or until done.

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Focaccia 1 ½ c. flour 1 c. semolina 1 T. salt 1 pkg. active dry yeast 1 ¼ c. warm water

2 T. + 2 tsp. olive oil sea salt to taste 1 T. dried basil 1 ½ tsp. dried oregano ½ c. grated Parmesan

Preheat oven to 400°. Mix flour, semolina, and salt in gallon size zip-loc; seal and shake. In large bowl, mix yeast into warm water and let stand until foamy – about 5 minutes. Add flour mix and 2 tablespoons olive oil to yeast; mix, adding more flour if necessary. Knead 10 minutes; shape into ball and place in large bowl well greased with olive oil. Cover with plastic wrap and let rise in warm place until double in size – about 1 hour. Punch dough down and pat into 11x17” shallow baking pan; loosely cover with plastic wrap and let rest 10 minutes. Dimple with fingers and let rest 10 minutes more covered. Brush with remaining olive oil. Top with sea salt, basil, oregano, and Parmesan. Bake 20-25 minutes.

Downwind Onion-Cheese Bread 1 onion, chopped 2 T. butter 1 egg, beaten ½ c. evaporated milk

1 c. grated sharp Cheddar 1 ½ c. Bisquick ¼ c. poppy seeds 5-6 T. butter, melted

Sauté onions in 2 tablespoons butter until golden. Mix together egg and milk; blend in Bisquick. Add onion and half of cheese; spread mixture in greased loaf pan and sprinkle top with remainder of cheese, then poppy seeds. Pour melted butter over all and bake at 400° for 25 minutes.

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French Bread 1 pkg. yeast 1 T. sugar 2 c. warm water

4 c. flour 2 tsp. salt melted butter

Dissolve yeast in 1 cup warm water until bubbly. Add flour, sugar, salt, and as much of the rest of the water as needed to hold dough together. Cover, place in warm place to rise until double. Punch down and divide into 2 rounds. Place in greased 6” round baking dishes, cover, and let rise. Brush tops with melted butter and bake at 350° for 45 minutes.

Susan’s Sweet Rye Bread 2 T. yeast 3 c. warm water ½ c. brown sugar 1/3 c. molasses

1 T. salt 3 T. shortening, melted 1 ¼ c. rye flour 7-8 c. flour

Dissolve yeast in warm water; add brown sugar, molasses, salt, and shortening, mixing well. Add rye flour and 3 cups of white flour. Mix with electric mixer for 5-8 minutes, then work 4 more cups of flour in by hand. Place dough in bowl and let rise in warm place until double in bulk – about 1 ½ hours or so. Punch down, place in 2 greased loaf pans and let rise ½ - 1 hour more. Bake on middle rack of pre-heated 350° oven for 45-50 minutes or until well browned. Remove to cool on rack.

Parmesan Squares Trim unsliced loaf of white bread on all sides; slice into squares and dip all sides in melted butter, then roll in grated Parmesan to brown in 300° oven for 10 minutes.

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Pumpkin Bread 3 ½ c. flour 2 tsp. baking soda 1 ½ tsp. salt 1 tsp. ea. cinnamon, nutmeg, ginger, cloves, allspice 3 c. sugar

1 c. oil 4 eggs ½ c. water 1 lg. can pumpkin 1 tsp. vanilla

Mix together first 4 ingredients, then mix together second 4 ingredients separately. Using a large mixer, mix dry and wet together and add pumpkin and vanilla. Bake in loaf pan at 350° for 1 hour. Makes 1 large loaf or 6 small loaves.

Zucchini Bread 3 eggs 1 c. vegetable oil 2 c. sugar 2 c. grated zucchini 3 tsp. vanilla 1 tsp. salt

1 tsp. baking soda ¼ tsp. b.p. 3 tsp. cinnamon 3 c. flour 1 c. chopped pecans

Beat eggs; add oil, sugar, zucchini, and vanilla. Mix well. Mix dry ingredients together and add to wet ingredients; fold in pecans. Pour into 2 greased bread pans and bake at 325° for 1 hour and 10 minutes.

Beer Batter 1 c. flour 2 tsp. b.p.

¼ tsp. salt 1 c. flat beer

Mix until smooth; dip seafood into batter and deep fat fry.

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Sailor’s Duff ½ c. brown sugar 2 T. butter 1/8 tsp. baking soda 2 T. dark molasses 1 tsp. cinnamon ½ tsp. ground ginger 1 egg

½ c. milk 1 tsp. b.p. 1 c. flour 2 egg yolks ½ c. sugar 2 T. brandy 1 c. heavy cream

Cream together brown sugar and butter. Dissolve baking soda in molasses and add to brown sugar mixture, mixing well. Add cinnamon, ginger, egg, milk, baking powder, and flour. Pour into butter pudding mold or 1 pound coffee can. To steam: set on rack in large, deep kettle; add water to come halfway up sides of mold or coffee can and bring water to a gentle boil, cover kettle, lower heat, and steam for 1 ½ hours. For sauce: beat egg yolks well, gradually adding sugar; add brandy and blend. Just before serving, whip cream and fold into sauce. Almost a gingerbread – wonderful served warm with sauce.

Yorkshire Pudding 4 T. beef drippings 2 eggs 1 c. milk

½ tsp. salt 1 c. flour

Measure 2 tablespoons beef drippings from roast into two 8” round pans; place in oven as it heats to 450°. Beat eggs lightly in medium bowl with electric beater; add milk. Sift flour and salt onto waxed paper and add all at once to egg mixture; beat until smooth. Remove pans from oven; divide batter evenly into pans and bake at 450° for 15 minutes. Lower temperature to 350° and bake 20 minutes longer until pudding is soft and brown. Cut into wedge-shaped pieces. May also be made in individual ramekins.

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Dutch Baby Oil 10” iron skillet; place in oven as it preheats to 400°. Put 3 eggs in blender and blend for 1 minutes; alternately add ¾ cups milk and ¾ cups flour. Bake for 20-25 minutes checking oven only once (or it will fall!). Cut into wedges to serve.

Mexican Corn Bread ½ c. butter 1 c. sugar 4 eggs, beaten 4 oz. can green chili peppers, diced 2 lb. can creamed corn

½ c. grated Jack cheese ½ c. grated Cheddar cheese ¼ tsp. salt 1 c. flour 1 c. cornmeal 4 tsp. b.p.

Cream butter and sugar; add eggs and all except last 3 ingredients. Mix flour, cornmeal, and baking powder and add to mixture. Bake in greased 8x8” pan at 375° for 30 minutes until done. Serve warm.

Herb Bread 2 pkgs. active dry yeast 1 c. rolled oats 2 ½ c. boiling water 6 c. flour 1 c. cracked wheat 2 tsp. salt

½ c. honey 3 tsp. Italian herbs 1 tsp. celery seed 1 tsp. parsley flakes 1 tsp. cardamom 2 T. soft butter

Let yeast stand in ½ cup warm water for 5 minutes. Soak oats in boiling water about 30 minutes. Mix yeast, oats, flour, wheat, salt, honey, herbs/spices; knead and let rise covered in warm place. Punch down; divide into 2 buttered bread pans to rise again. Bake at 325° for about 40 minutes or until nicely browned. Butter the crust immediately upon removing from oven and cool.

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Outrageous French Bread 1 loaf French bread, cut lengthwise soft butter 1 c. mayonnaise

½ c. grated Parmesan ½ c. chopped onion ½ tsp. Worcestershire sauce Paprika

Spread bread with butter, wrap in foil, and heat through. Mix together mayonnaise, Parmesan, onion, and Worcestershire; spread on each bread half, sprinkle with paprika, and place under broiler until bubbly and golden brown. Cut across in chunks to serve.

Raspberry Tea Bread ¾ c. raspberries 1/3 c. raspberry liqueur 1 c. + 1 T. sugar ½ c. butter 1 egg

1 ½ c. flour 1 tsp. ground cardamom 2 tsp. baking soda 1/3 c. buttermilk

Preheat oven to 350° and grease loaf pan. Macerate berries in liqueur for 30 minutes. Cream 1 cup sugar with butter, add egg, and beat well. Stir in flour, cardamom, baking soda, and buttermilk. Drain berries, reserving liquid, and carefully fold them into the batter. Pour the batter into pan and drizzle with liqueur. Sprinkle with the remaining tablespoon of sugar and bake for 45 minutes.

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Banana Bread 1 c. sugar 1 tsp. salt 1 ½ T. shortening 2 bananas, mashed 1 egg

2 c. flour 1 ¼ tsp. b.p. ¾ tsp. baking soda 3 T. sour milk

Combine sugar, salt, and shortening; add bananas and blend, then add egg and blend. Stir in flour, baking, powder, and soda. Stir in milk. Bake in greased loaf pan for 1 hour at 350°

Lemon Bread ½ c. shortening 1 c. sugar 2 eggs, slightly beaten 1 ½ c. flour 1 tsp. b.p. 2 tsp. salt

½ c. milk ½ c. chopped walnuts zest of 1 lemon ¼ c. sugar juice of 1 lemon

Cream shortening with sugar; add eggs. In another bowl, mix flour, baking powder, and salt. Alternately add flour mixture to milk; mix well. Add nuts and lemon zest. Bake in greased 5x9” loaf pan at 350° for 1 hour. Combine sugar and lemon juice to pour over top of bread as soon as it comes out of the oven.

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Basic Pizza Dough 1 c. warm water 1 pkg. active dry yeast 2 ½ - 3 c. flour

2 T. olive oil ½ tsp. salt

Combine water, yeast, and 1 ½ cups flour in bowl; mix well. Add oil, salt, and remaining flour. Work this with your hands until dough holds its shape; place on lightly floured surface and knead until smooth and elastic – 5 minutes. If dough becomes sticky, add a bit more flour. Transfer to lightly oiled 2-quart bowl and cover with plastic wrap; let rest until doubled in size – 1 hour. When dough has risen, place on lightly floured surface, divide into 2 or more parts and roll into balls. Cover with towel and let rest 15-20 minutes. Makes 2 pizzas at 12” each.

Shark Reef Muffins 6 slices bacon 1 ½ c. flour 2 tsp. b.p. 1 ½ tsp. sugar 1 ½ tsp. salt

1 c. grated Gruyere cheese 1/3 c. finely chopped scallions ¾ c. milk 1 egg 1 T. Dijon mustard

Preheat oven to 425° and butter 12 (1/3 cup) muffin tins. In a skillet, cook bacon over moderately low heat until crisp and transfer to paper towel to drain, reserving ¼ bacon fat; crumble bacon. In a bowl, whisk together flour, baking powder, sugar, salt, Gruyere, scallions, and bacon. In a small bowl, whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined – do not overmix. Divide batter evenly among prepared muffin tins and bake in middle of oven 15-20 minutes or until golden and tester comes out clean. Makes 12 muffins.

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Rosemary Popovers 1 ½ c. flour ½ tsp. salt 4 eggs 1 1/3 c. milk

5 T. melted drippings from rib roast or melted butter 4 tsp. minced rosemary leaves

Preheat oven to 350°. In a blender, blend flour, salt, eggs, milk, and 4 tablespoons drippings or butter, scraping down sides – 30 seconds. Brush 8 (1 cup) popover tins or 2/3 cup custard cups with some remaining fat and heat in middle of oven 5 minutes or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about ½ teaspoon rosemary. Bake 45 minutes or until golden brown and crisp. Makes 8 popovers.

Baking Powder Biscuits 2 c. flour ½ tsp. salt 4 tsp. b.p. ½ tsp. Cream of Tartar

2 tsp. sugar ½ c. shortening 2/3 c. milk

Sift together dry ingredients; cut in shortening until coarse crumbs. Add milk all at once. Handle gently and roll/pat to ½” thick; cut with biscuit cutter to bake on ungreased baking sheet at 450° for 10-12 minutes.

Cheese Sticks Trim crusts off loaf of thin sliced sandwich bread; stack in piles of 3 on cookie sheet. Mix together ½ cup sour cream and 1 egg; dip center slice in egg mixture and cut into thirds. Freeze on cookie sheet 10 minutes. Dip in ½ pound grated Parmesan and ½ pound melted butter; freeze on cookie sheet. Store in zip-locs in freezer until ready to cook at 350° for 12-15 minutes. Terrific with salads.

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Brioche 2 envelopes dry yeast 1 c. scalded milk, cooled to 110° ¾ c. butter ½ c. sugar 1 tsp. salt

4 ½ c. flour ½ tsp. lemon extract 4 egg yolks 6 T. sugar 2 T. milk

Dissolve yeast in 1 cup of the scalded milk. Cream butter, ½ cup sugar and salt together; add to yeast mixture, mixing well. Add flour and lemon extract, mixing well. Add egg yolks, one at a time, beating well after each addition; continue to beat for 10 minutes. Cover and let stand at room temperature for 6 hours (mixture will rise and double in bulk). Stir dough down, cover, and refrigerate overnight. Divide dough into small balls about 1 ½” in diameter and put into greased muffin pans or close together in a baking pan. Brush tops with a mixture of 6 tablespoons sugar and 2 tablespoons milk to bake at 400° for 20 minutes. Makes 2 dozen.

Savory Bleu Cheese Muffins 2 c. flour 2 tsp. b.p. salt and pepper ½ c. chopped walnuts 3 T. softened butter

1 c. milk 1 egg, slightly beaten 8+ oz. bleu cheese 1 garlic clove, minced 3 T. chopped chives

Mix flour, baking powder, salt, pepper, and walnuts in bowl. In another bowl, cream butter, add milk, then egg, and mix well; add cheese, garlic, and chives, mixing until just combined. Merge both bowls and mix until dough clings together. Scoop into lined muffin tins and bake 20-25 minutes until golden brown. Serve warm.

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Friday Harbor Blueberry Scones 2 c. flour ½ tsp. salt 2 tsp. b.p. ¼ tsp. baking soda

¼ c. butter ½ c. buttermilk 1 T. molasses 1 c. blueberries

In large bowl, sift together dry ingredients. Cut in butter with pastry cutter until mixture resembles coarse meal. Mix buttermilk with molasses and add to flour mixture; stir in blueberries. Work mixture gently and quickly with your hands until it holds together – dough will be crumbly. Pat out to ½” thickness on lightly floured board. With a 3” biscuit cutter, cut out as many rounds of dough as possible, patting scraps together to get even more. Cut each round into 4 quarters and bake on buttered baking sheet for 8-10 minutes at 425° until golden brown and puffed.

Bread Sticks 4 c. flour ½ tsp. salt ¼ c. grated Parmesan 1 pkg. active dry yeast

1 tsp. sugar 1 ¼ c. warm water 2 T. olive oil ¾ c. coarse cornmeal

Sift flour and salt in large bowl; stir in cheese. In small bowl, dissolve yeast and sugar in warm water; let stand until frothy. Stir oil into yeast mixture. Using wooden spoon, gradually beat yeast mixture into flour to give a soft dough. Knead dough on floured surface until smooth and elastic. Roll out dough to a large rectangle and transfer to lightly oiled baking sheet. Brush surface with oil, cover loosely with plastic wrap and let rise in warm place until doubled in size. Lightly oil 2 more baking sheets. Cut dough into 24 equal pieces. Sprinkle cornmeal onto work surface; using hands, roll each piece of dough into 9” thin rope, coating thoroughly in cornmeal. Arrange slightly apart on baking sheets to bake 15-20 minutes at 450° until golden and crisp. Cool on wire racks. May be served either warm or cold.

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Herbed Turkey Stuffing 2 c. chopped onion 2 garlic cloves, minced ½ c. butter 1 lb. pork sausage ½ c. minced shallots 1 c. chopped celery 1 lb. stuffing mix 2 eggs, beaten turkey liver and heart, boiled and diced

½ c. chicken stock 1 T. sage 2 tsp. marjoram 1 tsp. thyme ¼ tsp. cloves 1/8 tsp. Cayenne ½ c. chopped parsley salt and pepper to taste

Sauté onion and garlic in butter until soft; add sausage and shallots and cook until sausage is brown. Stir in celery and cook until soft; drain. Combine with stuffing mix and toss. Stir in eggs and turkey liver/heart; add stock and seasonings and stir well to moisten stuffing.

Corkie’s Cornbread Stuffing 1 ½ lbs. Jimmy Dean sausage 2 onions, chopped 2 c. chopped celery 1 c. chicken broth 2 eggs, slightly beaten

1 tsp. salt 2 tsp. poultry seasoning 6 c. soft bread cubes 5-6 c. crumbled cornbread (use boxed – make ahead)

Sauté sausage, onion, and celery; add broth, eggs, salt, and poultry seasoning, then add bread cubes and crumbled cornmeal. Stuff the bird!

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Desserts

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Devonshire Cream 1 ½ lbs. cream cheese 1 ¾ c. powdered sugar 1 c. sour cream

2 oz. Grand Marnier 1 c. whipped cream

Beat together cream cheese and powdered sugar until smooth. Add sour cream and Grand Marnier, beating well. Fold whipped cream into cream cheese mixture. Serve either poured over strawberries or in a bowl for dipping whole stemmed strawberries. Keep refrigerated.

Blueberry Cream Brulee 1 pt. blueberries, lightly rinsed, drained – patted dry 3 c. half and half ¼ c. sugar

3 eggs 2 egg yolks 1 tsp. vanilla powdered sugar for dusting

Line bottom of 8 (½ cup) ramekins with berries; set aside. Heat half and half in saucepan over medium-low heat just to boiling point. Whisk sugar, whole eggs, and egg yolks together in large bowl until mixture is light and frothy. Slowly whisk hot half and half into egg mixture, mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir mixture over low heat until it just coats the back of the spoon; add vanilla. Divide custard among ramekins and set in baking dish. Pour hot water into dish until it reaches 2/3 up the sides of ramekins. Place dish in 300° oven and bake until a skewer inserted in the center comes out clean – 35-40 minutes. Remove ramekins from water bath and allow to cool slightly. Cover and refrigerate 2 hours. To serve, sift a layer of powdered sugar over ramekins then place them under the broiler until sugar just caramelizes – 2-4 minutes. Serve immediately. 8 portions.

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Blackberry Mousse 1 T. unflavored gelatin 2 T. cold water 1 orange, juiced and zested 5 c. blackberries 2 egg yolks

½ c. sugar 2 T. Cointreau 2 c. heavy cream 2 kiwi, peeled, sliced for garnish

Soak gelatin in cold water in a pan for 5 minutes. Add orange juice and zest, then add berries and bring to a boil, stirring. Cool. Beat egg yolks and sugar, add Cointreau, and place on top of double boiler, stirring until thickened. Cool. Add to blackberry mixture. Whip cream until stiff; fold into berry mixture. Divide among serving dishes and chill. Garnish with whole berries and sliced kiwi. Serves 8.

Trumpeter Mousse 8 oz. white chocolate, broken into small pieces ½ c. butter 6 eggs, separated 1 c. powdered sugar, sifted

½ c. Frangelico 2 c. cold heavy cream pinch of Cream of Tartar cocoa

Melt white chocolate and butter in small saucepan, stirring constantly. Set aside. Beat egg yolks, sugar, and liqueur until mixture forms a slowly dissolving ribbon when beaters are lifted. Pour mixture into top of double boiler and cook, whisking constantly, over simmering water until very thick – 3 minutes or so. Transfer to a large mixing bowl. Whisk in white chocolate mixture and stir until smooth and cool. Beat cream until peaks are stiff. In separate bowl, beat egg whites with Cream of Tartar until stiff, but not dry. Gently fold egg whites into white chocolate mixture, then fold in whipped cream. Refrigerate covered until set. Spoon chilled mousse into glasses and sprinkle each with cocoa.

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Mint Chocolate Mousse 6 oz. semi-sweet chocolate 3 eggs, separated 1-2 T. sugar to taste

¾ c. heavy cream 1 T. white Crème de Menthe whipped cream

Melt chocolate in double boiler over simmering water. Remove from heat and pour into a mixing bowl. Lightly beat egg yolks and blend them into chocolate. In a separate bowl, beat egg white to a soft peak. Add sugar and beat again to form stiff peaks. Mix a third of the whites into chocolate mixture and then fold chocolate into remaining whites, a little at a time. Whip cream with liqueur until stiff and fold into chocolate mixture. Chill thoroughly. To serve, top with whipped cream. Serves 4-6.

Amaretto Mousse 4 T. butter 5 eggs 1 c. sugar 1 ½ tsp. Knox gelatin

1 c. crushed Amaretti cookies 1 ½ T. Amaretto 1 ½ c. whipped cream

In double boiler, melt butter over simmering water. Beat eggs with sugar and gelatin; add to butter and cook, stirring constantly, until thickened. Remove from heat. Add ½ - ¾ cups crushed Amaretti cookies and Amaretto, blending well. Cool, then refrigerate until mixture just begins to set. Gently fold cream into Amaretto mixture. Spoon into glasses and chill. When set, garnish with crushed cookies.

Brandy Ice Blend 2 ounces brandy with 1 pint of ice cream in blender; pour into dessert glasses and sprinkle with nutmeg to serve frozen.

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Kahlua Tiramisu 3 egg yolks ½ c. sugar 8 oz. cream cheese at room temperature 2 T. Kahlua 1 tsp. vanilla 1 tsp. rum

¼ c. coffee 12 ladyfingers 1 ½ c. heavy cream, divided 2 T. sweet Marsala wine ¾ c. semi-sweet mini chocolate chips cocoa powder for garnish

Whisk yolks and sugar in top of double boiler over hot water until light; continue whisking until mixture falls in ribbons. Whisk cream cheese, liqueur, vanilla, and rum into egg mixture. Remove top of double boiler from hot water; press plastic wrap directly against surface of pudding and refrigerate for 2 hours. Drizzle coffee over ladyfingers. Beat ½ cup cream to soft peaks; fold into pudding. Beat remaining cream and Marsala to soft peaks. Layer pudding, chips, then cream in bowl. Refrigerate 6 hours or overnight. Dust with cocoa powder to serve 6-8.

Mocha Parfait 6 oz. semi-sweet chocolate chips 1 tsp. lt. corn syrup 1/3 c. water pinch of salt 2 egg whites

¼ c. sugar 1 c. heavy cream 1 T. instant coffee ¼ c. brown sugar 1/8 tsp. almond extract

Combine chips, corn syrup, water, and salt in double boiler and melt over hot water; cool 10 minutes. Beat egg whites until stiff, but not dry. Add sugar gradually and beat until stiff and satiny. Fold egg white mixture into chocolate mixture. Combine cream, coffee, brown sugar, and almond extract; beat until stiff. Spoon into parfait glasses, alternating mixtures in layers. Chill well and top with chocolate shavings to serve.

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Soufflé au Grand Marnier ¼ lb. butter 1 c. flour 1 ¾ c. sugar 2 c. scalded milk 14 egg yolks

2 tsp. vanilla 4 T. Grand Marnier 12 egg whites 1 ¼ c. dry white wine

Melt butter, add flour, and mix well. Add ½ cup sugar to scalded milk; add to butter/flour and stir vigorously over moderate heat. Add 8 egg yolks, one at a time, stirring constantly. Add vanilla and Grand Marnier. Beat egg whites with ¼ cup sugar until stiff; fold into yolk mixture. Coat a large soufflé dish with butter and dust with sugar. Fill 4/5 full of soufflé; bake in preheated 375° oven for 45 minutes. For sauce, mix remaining sugar with remaining 6 egg yolks in stainless steel bowl; add wine and set in pan of hot water, stirring vigorously with whisk until thickened. Serve sauce warm over soufflé.

Chocolate Almond Soufflé 4 oz. baking chocolate ½ c. sugar 2 tsp. almond extract ½ tsp. Cream of Tartar

3 egg yolks 4 egg whites pinch of salt powdered sugar

Preheat oven to 400°. Melt chocolate in double boiler over simmering water. Beat egg yolks until light in color; beat in sugar, add almond extract, fold in melted chocolate, and slightly cool. Beat egg whites with salt and Cream of Tartar. Fold chocolate into egg whites and pour into soufflé dish. Turn oven down to 375° and bake 15-20 minutes. Brush with powdered sugar. Serve with whipped cream or chocolate sauce.

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Frangelico Pumpkin Cheesecake ¼ c. butter 1 ½ c. crushed ginger snaps 3 oz. cream cheese ¾ c. sugar 2 tsp. cinnamon 1 tsp. ginger ¼ tsp. cloves

¼ tsp. allspice 2 eggs 1 lb. can pumpkin 2 c. sour cream ¼ c. sugar ¼ c. Frangelico slivered hazelnuts

Mix together butter and ginger snaps; press into bottom of 9” springform pan. Beat cream cheese with sugar and spices; add eggs, blending well. Add pumpkin and blend well. Pour into pan and bake at 325° for 45 minutes. Mix together sour cream, sugar, and Frangelico; pour over cheesecake and bake 10-15 minutes more. Top with slivered hazelnuts and refrigerate overnight.

Cheesecake Supreme 1 ½ c. graham cracker crumbs 1/3 c. brown sugar ¼ c. butter, melted 1 lb. cream cheese ¾ c. sugar 5 eggs

1 tsp. vanilla ¼ tsp. almond extract 1 ½ c. sour cream ½ c. sugar 1 tsp. vanilla

Mix first 3 ingredients and press into 9” springform pan; bake at 350° for 12 minutes. Mix cream cheese with ¾ cup sugar and add eggs, one at a time, beating well. Add 1 teaspoon vanilla and almond extract. Pour into pan and bake 35 minutes. Mix sour cream with ½ cup sugar and 1 teaspoon vanilla to spread on cake and bake 5 minutes longer. Cool and chill. Excellent topped with seasonal fresh fruit.

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Offwatch Cheesecake 1/3 c. butter 1 ¼ c. graham cracker crumbs 2 T. sugar ½ lb. cream cheese

1 can condensed milk 1/3 c. lemon juice 1 ½ tsp. vanilla

Mix together butter, graham cracker crumbs, and sugar. Press into 8” pie pan. Beat cream cheese well; add condensed milk, lemon juice, and vanilla. Blend well and pour into pie pan to refrigerate until serving. So easy and even easier if you use a store-bought graham cracker crust!

Mocha Mousse Cheesecake 1 c. graham cracker crumbs ¼ c. butter 2 T. sugar ½ tsp. cinnamon 8 oz. semi-sweet chocolate 2 T. whipping cream 24 oz. cream cheese

¾ c. sugar 3 eggs 1 c. sour cream ¼ c. Kahlua ¼ c. espresso coffee 2 T. vanilla

Butter sides of 8” springform pan and mix together graham cracker crumbs, butter, 2 tablespoons sugar, and cinnamon to press evenly in bottom of pan. Melt chocolate with cream in top of double boiler and stir until smooth. Beat cream cheese until smooth and gradually add ¾ cup sugar, mixing well. Add eggs, one at a time, beating at low speed until smooth. Add chocolate mixture to cheese mixture and blend well. Mix in sour cream, Kahlua, and cooled espresso; add vanilla and blend. Turn into pan and bake at 350° for 30 minutes. Open oven door and allow to cool in oven. Refrigerate at least 12 hours.

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Burnt Crèmes 1 qt. heavy cream 1 c. sugar

8 egg yolks 2 T. vanilla extract

Heat cream over low heat until bubbles form around edges. Beat egg yolks and sugar together until thick. Beating constantly, pour in cream and vanilla. Pour mixture into ramekins to bake at 350° for 45 minutes. When done and cool, sprinkle with sugar and place under broiler until medium brown.

Pecan Cream Pie ¾ c. brown sugar 1 T. unflavored gelatin ½ tsp. salt 1 c. sour cream 6 T. butter 4 eggs, separated

1 tsp. vanilla 1 ½ c. chopped pecans ½ c. sugar 9” deep-dish pie crust, baked 1 c. whipping cream ¼ c. powdered sugar

Combine brown sugar, gelatin, and salt in double boiler; add sour cream, 3 tablespoons butter, and egg yolks. Set over hot water and stir until mixture thickens slightly and coats the back of a spoon. Remove from heat and blend in vanilla. Refrigerate until custard is thickened and mounds when stirred – about 45 minutes. Melt remaining butter in small skillet and lightly brown pecans; drain well. Beat egg whites to soft peaks in large bowl; gradually add sugar and beat until stiff, but not dry. Gently fold whites into custard, mix in 1 cup pecans, and spoon all into crust; cover and refrigerate. Beat cream with powdered sugar to stiff peaks, fold in remaining pecans, and mound onto pie to serve.

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Johnny’s Dock Rum Pie 16 graham crackers, crushed 4 T. butter 3 T. powdered sugar 30 marshmallows ½ c. strong coffee

2 T. rum 1 tsp. vanilla chopped pecans ½ pt. whipped shaved chocolate

Mix graham cracker crumbs with butter and sugar; press into 9” pie plate. Melt marshmallows and coffee in double boiler; cool, then add rum and vanilla, blending well. Stir in chopped pecans and fold in whipped cream. Pour into crust and freeze. Garnish with shaved chocolate to serve.

Grasshopper Pie 1 ½ c. crushed chocolate cookies ½ c. butter, melted 2/3 c. milk 24 lg. marshmallows

2 oz. green Crème de Menthe 1 oz. white Crème de Cacao ½ pt. whipped cream shaved chocolate

Mix crushed cookies with melted butter and press into 9” pie pan; chill. Scald milk with marshmallows in double boiler; remove from heat and cool. Add liqueurs and fold whipped cream into mixture. Pour into crust and freeze. Garnish with shaved chocolate.

Best Chocolate Sauce ¼ c. butter ¾ c. heavy cream 1 part sugar

1 part brown sugar 1 part cocoa powder, sifted

Bring butter and cream to a slow boil; add equal part sugars until mocha colored and dissolved. Remove from heat; let sit for 3 minutes, then whisk in cocoa until desired thickness.

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Emily’s Almond Tart 1 c. flour ½ c. butter 1 T. sugar 1 tsp. vanilla ¼ tsp. almond extract 1 c. sliced almonds

¾ c. sugar ¾ c. heavy cream ¼ tsp. salt 2 drops almond extract 2 tsp. Grand Marnier

Place first 5 ingredients in a food processor and mix together until they form a ball. Butter a 10” tart pan; press dough into pan, cover, and refrigerate 1 hour. Preheat oven to 350°. Bake cooled crust for 15 minutes; remove from oven and cool. Mix remaining ingredients together for filling; pour this mixture into baked/cooled crust and bake for 45 minutes or until set and evenly toasted on top.

Effortless Key Lime Pie 1 graham cracker crust ½ c. Key Lime juice with pulp 3 eggs, separated

1 can sweetened condensed milk ½ c. fine sugar

Beat egg yolks until light in color. Using a wooden spoon, stir Key Lime juice into yolks. Add condensed milk and stir until smooth and thick. Add sugar, stir, and pour into crust. Bake at 350° for 8-12 minutes or until set. Cool and serve topped with whipped cream.

Strawberries Romanoff Steep large sliced strawberries in Cointreau and orange juice with some rind. Serve in clear stemmed glasses garnished with whipped cream and orange rind.

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Strawberry Cream Pie 2/3 c. sugar ½ tsp. salt 2 ½ T. cornstarch 1 T. flour 3 c. milk 3 egg yolks, slightly beaten

1 T. butter 1 ½ tsp. vanilla sliced strawberries pie shell whipped cream

In saucepan, mix sugar, salt, cornstarch, and flour. Gradually stir in milk and cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat and slowly stir half the mixture into egg yolks. Then, blend into hot mixture in saucepan; boil 1 minute more stirring constantly. Remove from heat; blend in butter and vanilla. Cool and stir occasionally. Arrange a layer of sliced strawberries ½” thick deep in your favorite pastry shell (preferably with high fluted edges), then pour in cooked filling. Chill at least 2 hours and top with whipped cream to serve.

Mango Pie 2 (8”) unbaked pie shells 3 c. peeled and sliced mangoes ¼ - ½ c. sugar 2 T. flour 1/8 tsp. salt

1 ½ T. lemon juice ½ tsp. cinnamon ¼ tsp. nutmeg 1 T. butter

Preheat oven to 350°. In large bowl, combine mangoes, sugar, flour, salt, lemon juice, cinnamon, and nutmeg. Pour mixture in pie shell. Lattice strips of the second pie shell over top of pie and dot with butter. Bake 1 hour.

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Raspberry Pie 1 ½ c. raspberries 1 c. sugar scant ¼ c. water 3 T. cornstarch pat of butter

pinch of nutmeg splash of Grand Marnier 9” baked pie shell whole raspberries whipped cream

Boil 1 ½ cups raspberries with sugar, water, and cornstarch; while cooling, add butter, nutmeg, and Grand Marnier. Fill pie shell with whole berries, then pour in sauce. Chill to serve topped with whipped cream.

Huckleberry Ice Cream 2 c. half and half 4 eggs ½ c. sugar ¼ tsp. salt

1 c. whipping cream 1 tsp. vanilla extract 2 c. huckleberries blended with ¾ c. sugar

In medium saucepan, whisk together half and half, eggs, sugar, and salt; place over medium high heat and whisk mixture until bubbly. Strain into large bowl and cool; whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled – about 2 hours. Pour mixture into ice cream maker; process according to manufacturer instructions.

Apricot Glaze 11 oz. jar apricot preserves

4 T. apricot brandy or Cointreau

In a blender or food processor, combine preserves and liqueur; puree until liquefied. Store glaze in a jar in the refrigerator.

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Mother Barb’s Blackberry Pie 2 c. sifted flour 1 tsp. salt 2/3 c. shortening 4-6 T. ice water 1 T. melted butter

4 ½ - 5 c. fresh blackberries 1 c. sugar 4 ½ T. flour 2 ½ tsp. quick cooking tapioca 1 ½ T. butter, cut up

Place 2 cups sifted flour into a sifter with salt and sift into bowl. Add half of shortening and cut into flour finely until mixture looks like meal. Add remaining shortening and cut into flour coarsely (size of peas). Measure minimum amount of water and sprinkle over mixture; blend in lightly. If necessary, use more water – just enough to make it possible to gather dough together. Let dough stand a few minutes, then divide dough almost in half for 2 crusts. Round up larger part of dough on lightly floured board; roll it out for lower crust (keeping it circular) to correct size for pan. Pat and fit pastry for lower crust down into pan, trimming off any ragged edges. Brush with melted butter and chill. Round up and roll out pastry for upper crust to correct size for pan, fold, cut slits in it, and chill. Select fresh ripe berries; wash, pick over, remove stems, and drain. Fill pastry-lined pans with berries, sprinkling with sugar and 4 ½ tablespoons flour mixed together. Sprinkle with tapioca when half the berries are in the pan and again toward the top. Top with butter pieces. If fruit is dry, sprinkle with 1-2 tablespoons water. Wet edge of lower pastry and top crust on filling; trim, but leave ½” hanging over edge of pan. Fold this under edge of bottom pastry, seal, and form fluted edge. Bake at 450° for 10 minutes, then reduce heat to 350° to finish – a total of about 40 minutes. Crust should be nicely browned.

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Wild Blackberry Cobbler 1 ½ c. sugar ½ c. flour 1 tsp. salt 8 c. blackberries 3 T. lemon juice 3 T. butter 2 c. sifted flour

4 tsp. b.p. 3 T. sugar 1 tsp. salt ½ c. butter 2/3 c. milk 1 egg, slightly beaten

Mix together 1 ½ cups sugar, ½ cup flour, 1 teaspoon salt, berries, and lemon juice; pour into 13x9” baking dish and dot with butter. Bake at 400° for 15 minutes or until hot and bubbly. While baking, mix together 2 cups sifted flour, baking powder, 3 tablespoons sugar, and 1 teaspoon salt; cut in butter until mixture resembles cornmeal. Add milk, beaten egg; stir with fork until blended. When blackberry mixture is ready, spoon biscuit mixture on top in 10-12 dollops and return to oven for 20 minutes until topping is golden brown. Allow to cool prior to serving. Great topped with either ice cream or whipped cream.

Peaches Flambé 2 c. fresh peaches ¼ c. butter ¼ c. sugar ¼ c. peach preserves

2 oz. Grand Marnier 2 oz. Cointreau vanilla ice cream

Cook peaches, butter, sugar, and preserves slowly until thick; add liqueurs and flame, if desired. Serve hot over firm vanilla ice cream.

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Mail Bay Peach Cobbler 4 lg. peaches, pitted and sliced ½ c. sugar 3 T. cornstarch 2 T. lemon juice 1 c. flour

¼ c. brown sugar 1 tsp. b.p. ½ tsp. salt 6 T. cold butter, cut into 1” cubes ¼ c. whole milk

Preheat oven to 400°. Using either a ceramic baking dish or glass pie plate, combine peaches with sugar, cornstarch, and lemon juice. Thoroughly combine flour, brown sugar, baking powder, and salt in a bowl; add butter and work into flour until mixture is crumbly, then add milk and stir until flour is moist. Dollop dough over peaches and bake 30 minutes or until golden brown. Serve hot with yogurt, ice cream, or whipped cream

Bavarian Cream 1 envelope gelatin pinch of salt 6 T. sugar 2 eggs, separated

1 ½ c. milk 1 c. heavy cream, whipped 1 tsp. vanilla

In top of double boiler, combine gelatin, salt, and 2 tablespoons sugar. Stir in egg yolks, then slowly stir in milk; cook over boiling water, stirring until mixture coats spoon. Remove from heat and refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites to moist peaks; gradually add ½ cup sugar, beating until stiff. Fold in egg yolk mixture along with whipped cream and vanilla. Turn into 1 ½ quart mold and refrigerate until served. Unmold and spoon fresh fruit over top.

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Apple Crisp Orcella 5 c. peeled apple slices ½ tsp. cinnamon sugar 1 tsp. grated lemon rind 1 tsp. grated orange rind 1 ½ oz. Grand Marnier 1 ½ oz. Amaretto

¾ c. sugar ¼ c. lt. brown sugar ¾ c. flour ¼ tsp. salt ½ c. butter whipped cream

Arrange apple slices in greased pan; sprinkle with cinnamon sugar, lemon and orange rinds, and liqueurs. Mix sugars, flour, salt, and butter with pastry cutter until crumbly. Spread this mixture over apples and bake uncovered at 350° until apples are tender and top is lightly browned – approximately 1 hour. Serve warm with whipped cream.

Apple Pie Adelaide 2 T. flour 1/8 tsp. salt ¾ c. sugar 1 egg 1 c. sour cream 1 tsp. vanilla

¼ tsp. nutmeg 3 c. diced apples 9” unbaked pie crust 1/3 c. sugar ½ tsp. cinnamon ¼ c. butter

Sift together flour, salt, and ¾ cup sugar; add egg, sour cream, vanilla, and nutmeg, beating until thick and smooth. Stir in apples and pour into pie shell. Bake at 400° for 15 minutes, reduce heat, and bake at 350° for 30 minutes more. Mix 1/3 cup sugar, cinnamon, and butter; top pie with this mixture and return to oven for 10 minutes.

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Rumiko’s Rum-Soaked Apple Cake 3 apples, pared and sliced rum 1 cube butter ¾ c. sugar

2 eggs 1 c. flour 3 tsp. b.p.

Soak apple slices in rum. Blend butter and sugar, add eggs, then flour and baking powder; mix well. Pour excess rum off apples and add. Pour into buttered dish and bake at 350° for 40 minutes.

Lemon Pound Cake 1 c. unsalted butter 1 ½ c. cake flour 1 tsp. b.p. ½ tsp. salt 1 ¼ c. sugar 2 T. grated lemon zest

2 tsp. lemon juice 4 lg. eggs 1 ½ tsp. vanilla extract ½ c. sugar ¼ c. lemon juice

Grease loaf pan with butter and dust with cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. Melt butter and whisk thoroughly. In food processor, process 1 ¼ cups sugar with zest until combined; add 2 teaspoons lemon juice, eggs, and vanilla and process until combined. With machine running, add melted butter through feed tube in steady stream; transfer to large bowl. Sift flour mixture over eggs in 3 steps, whisking gently after each addition until just combined. Pour batter into prepared pan and bake 15 minutes at 350°, then reduce heat to 325° and continue to bake until deep golden brown and tester comes out clean – 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto rack. Bring ¼ cup lemon juice and ½ cup sugar to a boil, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened. Brush warm glaze onto warm cake and cool to room temperature to serve.

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Rhubarb Crisp 8 c. diced rhubarb 1 c. sugar 1 T. orange zest 2 T. cornstarch 1/3 c. Cointreau ¾ c. butter 2 c. flour

1 c. old-fashioned rolled oats ¾ c. brown sugar 1 T. ground cinnamon ¾ c. slivered almonds pinch of salt 1 egg

Toss rhubarb with sugar and zest in 3-quart baking dish. Dissolve cornstarch in Cointreau, add to rhubarb and toss to coat. Place butter, flour, oats, brown sugar, and cinnamon in bowl. Mix together with your hands until crumbly. Stir in almonds and salt, then beat in egg to bind mixture loosely. Spread topping evenly over rhubarb; bake at 350° until top is golden and rhubarb is bubbling – 50 minutes. Serve warm with vanilla ice cream or whipped cream. Serves 6.

Banana Cream Pie 9” baked pie crust 2/3 c. sugar ½ tsp. salt 2 ½ T. cornstarch 1 T. flour 3 c. milk 3 egg yolks, slightly beaten

1 T. butter 1 ½ tsp. vanilla 3 – 4 sliced bananas ½ c. heavy cream, whipped 1 T. powdered sugar ¼ tsp. vanilla

In saucepan, mix sugar, salt, cornstarch, and flour; gradually stir in milk stirring over moderate heat until thick and boiling. Boil 1 minute and remove from heat. Stir a little of this mixture into egg yolks, then blend into hot mixture in saucepan; boil 1 minute. Remove from heat; blend in butter and 1 ½ teaspoons vanilla and cool. Arrange bananas in crust, pour mixture into crust; chill 2 hours. Add powdered sugar and ¼ teaspoon vanilla to whipped cream to top pie, then garnish with a ring of sliced bananas.

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Red Velvet Cake ½ c. butter or shortening 1 ½ c. sugar 2 eggs 2 tsp. cocoa ¼ c. red food coloring 2 ½ c. flour

1 tsp. salt 1 c. buttermilk 1 tsp. baking soda 1 T. vinegar 1 tsp. vanilla

Combine sugar and butter/shortening; add eggs and beat. Make paste of cocoa and food coloring and add to sugar mixture. In separate bowl, mix flour and salt, then add to sugar mixture alternately with buttermilk. Mix baking soda and vinegar and add, blending well. Add vanilla and blend again. Pour into 2 greased/floured 9” round cake pans and bake for 40 minutes at 350°. Cool in pan for 10 minutes, then remove. Serves 12-16. My Mother would make this and frost it with a cooked vanilla icing. I had a girlfriend who specifically requested this cake for her birthday and I used Vanilla Cream Cheese Frosting. Big hit. This was also a traditional recipe for Valentine’s Day.

Vanilla Cream Cheese Frosting 6 oz. cream cheese 2 T. milk or lt. cream 4 ½ c. powdered sugar

dash of salt 1 tsp. vanilla

Blend cheese and milk; stir in sugar gradually and add salt, then vanilla. Blend well.

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Crazy Cake 3 T. cocoa 1 c. sugar ½ tsp. salt 1 ½ c. flour 1 tsp. baking soda

3 T. vinegar 6 T. vegetable oil 1 tsp. vanilla 1 c. cold water

Put dry ingredients in large bowl; add vinegar, oil, and vanilla, mixing well. Gradually add cold water and blend again. Pour into ungreased 9x9” pan and bake at 350° for 30 minutes. I often double this recipe and bake in 2 round cake pans. This recipe has saved the day for me more than once. Frost with Jiffy Fudge Frosting.

Jiffy Fudge Frosting Combine 12 ounces semi-sweet chocolate chips with 2/3 cups milk over low heat, stirring until blended. Add 3 cups powdered sugar and beat until smooth.

JeAnne’s Peanut Butter Pie 6 oz. chocolate chips ½ c. butter 2 ½ c. Rice Krispies 8 oz. cream cheese 1 can Eagle Brand milk

¾ c. peanut butter 3 T. lemon juice 1 tsp. vanilla 1 c. Cool-Whip 2 tsp. chocolate syrup

Melt chocolate chips with butter and add Rice Krispies; mix, then press into 9” pie plate. Beat cream cheese, milk, and peanut butter until smooth; stir in lemon juice and vanilla, then fold in Cool-Whip. Pour into crust and drizzle chocolate syrup over top and swirl with knife. This can be the ruination of even the most determined dieter………

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Farron Family Birthday Cake 1 c. shortening (part butter) 2 c. sugar 2 ¾ c. flour 4 tsp. b.p. ½ tsp. salt

1 c. skimmed milk ½ tsp. vanilla ½ tsp. almond extract 6 egg whites (at least ¾ c.)

Cream shortening and sugar. Sift flour, baking powder, and salt together and mix alternately with milk and extracts. Beat egg whites until stiff, then cut down through batter with edge of spoon repeating until egg white is distributed through the batter. Bake at 350°. This recipe makes either 2 round 9” layers baked 30-45 minutes or 1 8x12” oblong cake baked 40-50 minutes. Frost with Chocolate Joy Icing.

Chocolate Joy Icing 6 T. shortening (part butter) 1 egg yolk 3 c. sifted powdered sugar

4 ½ T. cocoa 5 T. hot water

Cream shortening and blend in egg yolk. Sift sugar and cocoa together and add alternately with enough liquid to make icing smooth and easy to spread.

Banana Cake Ramona 1 c. whole milk 1 tsp. vinegar 1 ½ c. sugar 2 eggs

2 c. cake flour 1 tsp. b.p. pinch of salt 2 bananas, mashed

Combine milk with vinegar to make sour milk. Beat together sour milk, sugar, and then eggs. Add dry ingredients and bananas alternately. Bake in 8x12” pan at 350° or until done.

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Applesauce Cake 1 c. + 3 T. unsalted butter (+ soft butter to coat pan) 2 ¼ c. superfine sugar 2 ½ c. applesauce 2 ¾ c. + 3 T. flour 1 ½ tsp. cinnamon ½ tsp. nutmeg pinch of ground cloves

pinch of salt 1 ¾ tsp. b.p. 1 c. toasted chopped pecans 1 tsp. vanilla extract 2 T. brandy 1 c. peeled, thin apple slices ½ c. lt. brown sugar ¼ tsp. ground ginger

Brush a 10” springform pan with soft butter; coat pan with ¼ cup superfine sugar, tap out excess, and set aside. Combine 1 cup butter and remaining 2 cups superfine sugar in bowl with an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down sides until mixture is light and fluffy – about 5 minutes. Carefully fold in applesauce. Do not overmix. Sift together 2 ¾ cups flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, cloves, salt, and baking powder. Fold dry ingredients with pecans into applesauce mixture; add vanilla, brandy, and apple slices and mix until just combined. Transfer batter to prepared pan. Combine remaining 3 tablespoons butter, 3 tablespoons flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, brown sugar, and ginger in small mixing bowl; mix with fingers until just combined and sprinkle lightly over batter. Bake at 325° until a tester comes out clean – about 1 hour and 50 minutes. Let stand until completely cool.

Butter Frosting 1/3 c. soft butter 3 c. sifted powdered sugar

¼ c. milk or cream 1 ½ tsp. vanilla

Mix butter with 1 cup sugar until fluffy; add remaining sugar and milk alternately, beating until of spreading consistency. Add vanilla and blend.

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Caramel Crunch Cake 1 ¼ c. sifted cake flour 1 ½ c. sugar 6 egg yolks ¼ c. water 1 T. lemon juice

1 tsp. vanilla 7 egg whites 1 tsp. Cream of Tartar 1 tsp. salt

Preheat oven to 350°. Mix together flour, ¾ cup of the sugar, egg yolks, water, lemon juice, and vanilla; beat until smooth batter is formed. Whip egg whites with Cream of Tartar and salt until soft peaks form. Beat in remaining ¾ cup sugar, a tablespoon at a time, until egg whites are stiff. Gently fold the batter into the whites until just blended. Spoon into ungreased tube pan to bake for 50-55 minutes or until top springs back when touched. Remove from oven and immediately invert over the neck of a bottle. Let hang until cool, then loosen with a knife and remove from pan. Topping: 1 ½ c. sugar ¼ c. strong coffee ¼ c. white corn syrup 3 tsp. sifted baking soda

1 c. heavy cream 2 T. powdered sugar 1 tsp. vanilla

Combine the sugar, coffee, and syrup in a saucepan; stir and bring to a boil. Cook until it reaches 310° on a candy thermometer. Remove from heat and immediately add soda; stir vigorously just until topping thickens and pulls away from the sides of the pan. Immediately pour into an ungreased shallow metal pan; do not stir or spread – let cool. When cool, knock out of pan and crush into coarse crumbs. Slice cake into 4 layers. Whip cream with powdered sugar and vanilla until firm. Spread half of the whipped cream between the layers. Spread remainder on top and sides of cake. Refrigerate until ready to serve. Just prior to serving, cover the cake generously with the crushed caramel topping. Serves 8-10.

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Surprise Cupcakes 4 oz. semi-sweet chocolate 1 tsp. vanilla 8 oz. butter 5 eggs 1 ¾ c. sugar

1 c. flour 8 oz. softened cream cheese dash of salt ¾ c. semi-sweet chocolate chips

Preheat oven to 350°. Fill 20-22 cupcake tins with liners. Melt together 4 ounces chocolate, vanilla, and butter. Beat 4 eggs until thick and add 1 ½ cups sugar; beat in flour. Fold in the butter/chocolate mixture and spoon into prepared tins filling 2/3 full. Mix cream cheese, ¼ cup sugar, 1 egg, and salt until just blended; stir in chocolate chips. Drop a rounded teaspoon of filling onto top of each cupcake and bake for 30 minutes.

Nancy Reagan’s Vienna Bars 2 cubes butter ½ c. sugar 2 egg yolks 2 ½ c. flour 10 oz. raspberry jam

1 c. semi-sweet chocolate chips 4 egg whites ¼ tsp. salt 1 c. sugar 2 c. finely chopped walnuts

Cream butter and ½ cup sugar; add egg yolks, then flour, and knead with fingers. Pat into 10 ½ x 15 ½ “ jelly roll pan to about 3/8” thickness. Bake 1520 minutes at 350°. Remove from oven, spread with jam and chocolate chips. Beat egg whites with salt until stiff; add 1 cup sugar. Spread on top and sprinkle with nuts. Bake 25 minutes at 350°. Cut into 32 squares while warm.

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Sweet Marie Bars ½ c. brown sugar ½ c. peanut butter ½ c. corn syrup 2 c. Rice Krispies 1 c. sm. skinless peanuts

3 T. butter 1 ½ c. powdered sugar 3 T. cocoa 2 T. hot water ½ tsp. vanilla

Melt brown sugar, peanut butter, and corn syrup; bring to a boil. Take off stove and quickly add Rice Krispies and peanuts; press into 8x8” pan. Cream butter, add powdered sugar and cocoa; thin with hot water, add vanilla, and spread on top of mixture in pan.

German Chocolate Cheesecake Squares 1 pkg. German Chocolate cake mix 1/3 c. butter 4 eggs 16 oz. cream cheese

2 tsp. vanilla ¾ c. sugar ¼ c. sugar 1 T. vanilla 2 c. sour cream

Mix together cake mix with butter and 2 eggs, blending well; spread in bottom of 9x13” pan. Beat together 2 eggs with cream cheese, 2 teaspoons vanilla, and ¾ cup sugar; beat until smooth and pour over cake mixture to bake at 350° for 20-25 minutes. Cool slightly. Mix together ¼ cup sugar, 1 tablespoon vanilla, and sour cream until smooth and pour over baked cake; bake 10-15 minutes more. Cool and refrigerate at least 8 hours.

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Mocha Brownies 1 lb. dk. brown sugar ¾ c. butter 2 T. instant espresso coffee 1 T. hot water 2 eggs 2 T. vanilla

2 c. flour 2 tsp. b.p. ½ tsp. salt 1 c. chopped pecans 1 c. semi-sweet chocolate chips

Heat brown sugar and butter in saucepan over medium-low heat until butter melts. Dissolve coffee in hot water and stir into butter mixture; cool. When cool, beat in eggs and vanilla. Stir in flour, baking powder, and salt, then pecans and chocolate chips. Spread mixture evenly in greased 8x11” pan and bake at 350° for 25-30 minutes or until lightly browned. Do not overbake.

Butterscotch Brownies ¼ c. vegetable oil 1 c. brown sugar 1 egg ¾ c. flour

1 tsp. b.p. ½ tsp. salt ½ tsp. vanilla

Mix brown sugar into oil, add egg, and blend; add dry ingredients, beating well, then vanilla. Bake in greased square pan at 350° for 25 minutes. Do not overbake.

Rice Krispies Marshmallow Treats Melt ¼ cup butter in saucepan over low heat; add 40 regular marshmallows and stir until completely melted; cook 3 minutes, stirring constantly. Add 5 cups Rice Krispies and stir until well coated. Using buttered spatula, press evenly into butter 13x9x2” pan; cut into squares when cool.

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Captain Leisure Brownies 1/3 c. butter/shortening 2 sq. unsweetened chocolate 2 eggs 1 c. sugar 2/3 c. sifted flour

½ tsp. b.p. ¼ tsp. salt ½ c. chopped walnuts 1 tsp. vanilla

Melt butter and chocolate in double boiler over hot water. Beat eggs well; add sugar gradually, beating well. Beat in chocolate, then mix in flour, baking powder, and salt. Stir in nuts and vanilla and bake in greased square pan at 350° for 25 minutes. Cool in pan.

Turtle Bars 1 pkg. German Chocolate cake mix ½ c. butter, melted 1 can evaporated milk

14 oz. caramels 1 c. semi-sweet chocolate chips 2 c. chopped pecans

Mix cake mix, melted butter, and 2/3 can evaporated milk, beating well. Spread half this mixture in greased 10x16” pan; bake at 350° for 15 minutes. Melt caramels with 1/3 can evaporated milk in double boiler; spread over baked cake and sprinkle with chocolate chips, then pecans. Spread remainder of cake batter over all and bake 15 minutes longer.

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Ballet Bay Brownies 4 sq. unsweetened chocolate 1 c. butter 4 eggs 2 c. sugar

¼ tsp. peppermint extract 1 tsp. vanilla 1 c. flour 12 oz. semi-sweet chocolate chips

Melt chocolate and butter in small pan. Beat eggs until thick and gradually add sugar. Stir in chocolate mixture, peppermint, and vanilla; mix well. Stir in flour and add chocolate chips. Pour into 9x13” pan and bake at 350° for 2530 minutes. Cool. Frosting: 4 T. butter 2 c. powdered sugar 2 T. milk

1 tsp. peppermint extract 2 T. butter 2 sq. unsweetened chocolate

Cream together 4 tablespoons butter and powdered sugar; add milk and peppermint. Spread over cooled brownies. Melt 2 tablespoons butter and chocolate to drizzle over frosting. Refrigerate.

Heath Bars ½ lb. butter 1 c. brown sugar 1 egg yolk 2 c. flour

1 tsp. vanilla 12 oz. semi-sweet chocolate chips 1 c. chopped walnuts

Cream butter and sugar; add egg yolk and beat well. Add flour, mixing well, then add vanilla. Spread batter in greased 9x12” pan and bake 25 minutes at 350°. Cover cake layer with chocolate chips and return to oven for 3-4 minutes; remove from oven, spread melted chocolate evenly, and sprinkle with nuts. Cool completely before cutting.

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Nanaimo Bars ¾ c. + 1 T. butter ¼ c. sugar 1/3 c. cocoa 1 tsp. vanilla 1 egg 2 c. graham cracker crumbs

1 c. flaked coconut ½ c. finely chopped walnuts 2 T. instant vanilla pudding mix 3 T. milk 2 c. powdered sugar, sifted 3 sq. semi-sweet chocolate

Melt ½ cup butter in saucepan; blend in sugar, cocoa, vanilla, egg, crumbs, coconut, and nuts. Press mixture into 9” square pan. Cream ¼ cup butter until fluffy; add pudding mix, milk, and powdered sugar, blending well. Spread mixture on top of crumb mixture and chill. Melt chocolate with remaining 1 tablespoon butter; stir and quickly spread over chilled mixture. Cut into squares before it sets or it will crack.

Lemon Squares ½ c. butter, softened 1 c. + 2 T. flour 2¼ c. powdered sugar 2 eggs, beaten 1 c. sugar

2+ T. lemon juice grated rind of 2 lemons 2 T. butter, melted ½ - 1 tsp. almond extract 2 T. half and half

Mix ½ cup butter, 1 cup flour, and ¼ cup powdered sugar with pastry cutter; pat into bottom of 9” square pan and bake at 350° for 15 minutes. Cool. Mix eggs, sugar, 2 tablespoons lemon juice, rind of 1 lemon, 2 tablespoons flour, and ½ teaspoon baking powder; pour over crust and bake for 25 minutes. Cool. Cream 2 tablespoons melted butter with 2 cups powdered sugar; thin with half and half and almond extract mixing to smooth spreading consistency; ice cake with this mixture and sprinkle rind of 1 lemon over icing.

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Mint Surprise ½ c. sugar ¼ c. brown sugar ¼ c. butter ¼ c. shortening 1 egg

½ tsp. vanilla 1 2/3 c. flour ½ tsp. baking soda ¼ tsp. salt 30 chocolate mint wafers

Mix sugars, butter, shortening, egg, and vanilla; stir in flour, baking soda, and salt. Shape 1 tablespoon dough around each wafer. Place 2” apart on ungreased cookie sheet and bake at 350° until light brown – 9-10 minutes. Makes about 1 ½ dozen.

Grandma Weyerhaeuser’s Ginger Cookies ¾ c. butter 1 c. sugar 1 egg ¼ c. molasses 2 c. flour

3 tsp. baking soda ¼ tsp. salt 1 tsp. cinnamon ¾ tsp. cloves ¾ tsp. ginger

Cream butter and sugar; mix in egg and molasses, then dry ingredients and spices. Roll into balls on greased cookie sheet 2” apart to bake at 325° for 6 minutes.

Sandwich Cookies 1 c. butter 2 c. flour ½ c. sugar

1 c. chopped walnuts raspberry jam powdered sugar

Mix first 4 ingredients thoroughly; roll dough ¼” thick on lightly floured board. Cut into 1 ¼ “ shapes with cookie cutter (I like hearts) and place on ungreased baking sheet to bake at 350° for 10-12 minutes. Put cookies together in pairs with jam and dust with powdered sugar.

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Rolls Royce Oatmeal Cookies 1 c. shortening 1 c. sugar ½ c. brown sugar 1 egg, beaten 1 ½ c. flour

1 tsp. baking soda 1 tsp. cinnamon 1 ½ c. quick rolled oats ¾ c. finely chopped walnuts 1 tsp. vanilla

Cream together shortening and sugars; add egg, then blend in flour, soda, and cinnamon. Fold in oats, walnuts, and vanilla. Chill dough for 1 hour. Cook walnut-sized balls (squish with glass dipped in butter, then sugar) on greased cookie sheet for 10 minutes at 350°.

Snickerdoodles 1 c. shortening 1 ½ c. sugar 2 eggs 2 ¾ c. flour

2 tsp. Cream of Tartar 1 tsp. baking soda ½ tsp. salt cinnamon sugar

Cream shortening and sugar; mix in eggs, then gradually add dry ingredients. Chill dough. Roll into balls the size of walnuts, then roll in cinnamon sugar. Place 2” apart on ungreased cookie sheet to bake at 400° for 8-10 minutes.

Gramma Genie’s Yeast Cookies 1 c. butter, softened 2 c. flour 1/3 c. lukewarm water

1 cake yeast, dissolved sugar

Blend all ingredients; shape into balls and roll in sugar. Place on ungreased cookie sheet, press down with fingers, and bake at 375° for 10 minutes.

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Chocolate Drop Cookies 1 c. brown sugar ½ c. butter 1 egg 2 sq. semi-sweet chocolate, melted

½ c. milk 1 ½ c. flour 2 tsp. b.p. ½ tsp. vanilla

Cream sugar with butter, add egg, and beat well. Blend in chocolate and milk, then dry ingredients and vanilla. Drop by teaspoonful onto greased cookie sheet and bake at 400° for 5-7 minutes. Icing: 1 ½ c. sugar ½ c. brown sugar ¾ c. milk

2 T. cocoa 1 T. Karo syrup 1 T. butter

Cook to boiling in double boiler until creamy and smooth. Ice cookies and top with walnut or miniature marshmallow.

Barbie’s Chocolate Chip Cookies ½ c. shortening ½ c. brown sugar 1/3 c. sugar ½ tsp. vanilla 1 egg

1 c. flour ½ tsp. baking soda ½ tsp. salt 1 c. semi-sweet chocolate chips

Cream shortening with sugars and vanilla; beat in egg. Gradually add flour, soda, and salt. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet and bake at 375° for 9-11 minutes. Cool cookies on brown paper grocery bags.

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Peanut Butter Stars ½ c. shortening ½ c. peanut butter ½ c. brown sugar ½ c. sugar 2 eggs

1 ½ c. flour ½ tsp. salt 1 tsp. baking soda 1 tsp. vanilla chocolate stars

Blend shortening with peanut butter; add sugars, then eggs. Stir in flour, salt, soda, and vanilla. Make walnut-sized balls, roll in sugar, place on ungreased cookie sheet, press down gently on each cookie, and bake at 375-400° for 15 minutes. Immediately upon removing from oven, press down on each cookie with chocolate star.

Kate’s Sugar Cookies 2 c. butter 1 2/3 c. sugar 1 tsp. vanilla 6 egg yolks

5 c. flour 1 c. powdered sugar milk food coloring

Cream butter and add sugar; mix until fluffy. Add egg yolks, flour, and vanilla. Roll out onto floured board, then cut with cookie cutter and bake at 350° for 7 minutes. Blend milk with powdered sugar until smooth and creamy; color with desired food coloring and decorate!

Scotch Shortbread 1 c. butter ½ c. sugar

2 ½ c. flour granulated sugar

Cream butter with sugar; add flour. Roll out with palm of hand into rectangular shape ¼” thick onto 8x11” cookie sheet. Score the length and width with back of fork, shake granulated sugar on top and bake at 300° until very light brown. Remove and cut into squares. 2 dozen.

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Almond Glazed Sugar Cookies 1 c. soft butter ¾ c. sugar 1 tsp. almond extract 2 c. flour ½ tsp. b.p.

¼ tsp. salt 1 ½ c. powdered sugar 1 tsp. almond extract 4-5 tsp. water sliced almonds

Cream butter and sugar; add 1 teaspoon almond extract, and beat until creamy. Add flour, baking powder, and salt and beat until mixed. Roll dough into 1” balls and place 2” apart on cookie sheet; flatten balls to ¼” thick with bottom of buttered glass dipped in sugar. Bake 7-9 minutes at 400° (edges will be lightly browned). Cool 1 minute before removing from cookie sheet; cool completely on rack. Blend powdered sugar, 1 teaspoon almond extract, and water to desired consistency with wire whisk. Top cookies with glaze and garnish with sliced almonds. Makes 3 dozen.

Mrs. Magnuson’s Spice Cookies 1 c. butter 1 ½ c. sugar 1 T. lt. Karo syrup 1 egg 3 c. flour

2 tsp. baking soda 3 tsp. cinnamon 1 ½ tsp. cloves ½ tsp. ginger salt

Cream together butter, sugar, and Karo syrup; add egg and combine. Sift together flour, baking soda, and spices; slowly add to creamed ingredients. Use a spritz cookie maker with 1 ½ “ wide ripples on top. Bake at 375° for about 5 minutes. Decorate as desired. Makes 8-9 dozen cookies.

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S’mores Break graham cracker in half. Place 4 squares of Hershey bar on graham cracker half. Toast marshmallows until golden brown and place on Hershey bar to melt chocolate; top with other half of graham cracker and eat gingerly.

Mag’s “Fair” Cookies 5 c. flour 1 c. sugar ¼ tsp. salt 1 lb. refrigerated butter

1 tsp. vanilla extract ½ tsp. almond extract powdered sugar

Sift together flour, sugar, and salt. Knead butter into flour/sugar until dough can be rolled to ¼” thick. Cut with cookie cutter to desired shapes and bake at 400° for 6-8 minutes. Remove and immediately cover with sifted powdered sugar.

Very Best Fudge 12 oz. milk chocolate chips 1 c. butter 1 lb. powdered sugar

2 eggs, beaten 1 tsp. vanilla 1 c. chopped pecans

Melt chocolate and butter in top of double boiler. Add powdered sugar gradually to beaten eggs. When chocolate and butter are melted, add to egg/ sugar mixture and beat well. Add vanilla and blend. Add nuts and stir. Pour into greased 7x12” pan and refrigerate until set. Clean knife with wet rag as you cut the fudge into squares.

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Peanut Butter Fudge 12 oz. peanut butter chips 1 can Eagle Brand milk ¼ c. butter

1 c. chopped peanuts 6 oz. semi-sweet chocolate chips

In large saucepan, melt peanut butter chips with 1 cup milk and 2 tablespoons butter; stir occasionally. Remove from heat and stir in peanuts. Spread mixture into wax paper lined 8” square pan. In small saucepan, melt chocolate chips, remaining milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares.

Chocolate Caramels 1 c. butter 2 ¼ c. brown sugar 1/8 tsp. salt 1 c. lt. corn syrup

14 oz. sweetened condensed milk 2 (1 oz.) sq. unsweetened chocolate 1 tsp. vanilla extract

Butter a 9” square pan; set aside. Melt butter in a very large heavy saucepan over medium heat; add sugar and salt, stirring thoroughly. Stir in corn syrup. Gradually add milk, followed by chocolate. Cook and stir over medium heat, washing down side of pan frequently with a pastry brush dipped in hot water to remove crystals. Cook to 245° (firm ball stage) – about 15 minutes. Remove from heat and stir in vanilla. Pour into pan and score while still warm; cool and cut into squares. Store in the refrigerator covered with plastic wrap.

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Nelson Island Caramels 1 c. butter 1 lb. brown sugar dash of salt 1 c. lt. corn syrup

15 oz. can sweetened condensed milk 1 tsp. vanilla

Melt butter in heavy 3-quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (245°) – 12-15 minutes. Remove from heat and stir in vanilla. Pour into buttered 9x9x2” pan; cool and cut into squares.

Bittersweet Cocoa Truffles ½ c. butter ¾ c. + 2 T. cocoa powder

14 oz. sweetened condensed milk 1 tsp. vanilla extract

Butter an 8” square pan and set aside. Melt butter in heavy saucepan over low heat; stir in ¾ cup cocoa and slowly add milk, stirring constantly until smooth. Cook over medium heat, stirring constantly, until thickened and smooth (about 3 minutes). Remove from heat and add vanilla. Pour mixture into pan; cover and chill in refrigerator until firm. Shape into 1 ¼ “ balls, then roll in 2 tablespoons cocoa. Place balls in small paper baking cups and store in airtight container in refrigerator.

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Breakfast

Pirate’s French Toast 12 (1 ½ “ thick) slices day-old French bread 4 eggs, beaten 4 c. milk with cream 1/3 c. sugar 1 ½ T. lemon zest 1 tsp. vanilla

½ tsp. salt ½ tsp. nutmeg 1 T. Mount Gay rum 4 T. butter 4 T. vegetable oil powdered sugar maple syrup

Arrange bread slices in single layer in 2 9x13” pans. Whisk eggs, milk, sugar, lemon zest, vanilla, salt, nutmeg, and rum in large bowl until blended. Pour over bread; let soak 5 minutes, turn, cover with plastic wrap, and refrigerate several hours or overnight. Melt butter with oil on griddle over medium-high heat and fry until golden brown. Sprinkle with powdered sugar to serve with maple syrup.

Grand Marnier French Toast 2/3 c. orange juice 1/3 c. milk 1/3 c. Grand Marnier 2 T. sugar

6 eggs 1 tsp. vanilla 1” thick sliced French bread

Mix all ingredients in a blender, then place bread slices in bottom of jellyroll pan (this will do 1-2 loaves). Pour mixture over bread, refrigerate overnight covered with plastic wrap. In the morning, grill slowly in pan or on griddle until golden brown and place in 325° oven while finishing the rest. Place on platter with orange wedges as garnish and sprinkle with powdered sugar. Wonderful served with warm syrup, mixed fresh fruit, bacon or sausage, and a nice, tall Mimosa.

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Sour Cream Waffles 3 eggs, separated 2 c. sour cream 2 c. cake flour 2 tsp. sugar

2 tsp. baking soda 2 2/3 tsp. b.p. ¼ tsp. salt

Beat egg yolks until light; add sour cream. Sift cake flour before measuring, then resift with other dry ingredients; add to sour cream mixture, gently blending. Beat egg whites until stiff, but not dry, and fold them into the batter. Cook in pre-heated waffle iron.

Perk’s Sourdough Pancakes 1 pkg. yeast 1 ½ c. flour milk 2 c. flour 2 c. milk

1 T. sugar 1 tsp. salt 1 T. vegetable oil 2 eggs 1 tsp. baking soda

For sourdough base, mix together yeast, 1 ½ cups flour and enough milk to make a normal pancake batter. Set aside until the night before your pancake breakfast when you will take 1 cup of the sourdough base and mix it with 2 cups flour and 2 cups milk until smooth. Let this stand overnight at room temperature. In the morning, add sugar, salt, and oil. Blend in eggs and baking soda. Cook as you would normal pancakes.

Swedish Pancakes Sift 1 cup flour with 2 tablespoons sugar and ¼ teaspoon salt into bowl; gradually add 3 eggs and 3 cups milk; beat well. Let stand 2 hours. Cook on buttered griddle as for traditional pancakes.

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Barbie’s Gamma Phi Beta Strata 16 slices white bread, cubed 1 lb. bacon, diced, fried, and drained 2 c. grated cheddar 4 c. milk 8 eggs

1 tsp. salt 1 tsp. dry mustard 2 cans Cream of Mushroom soup ½ c. sherry ½ lb. mushrooms, sliced and sautéed

Layer bread, sausage, and cheese in 9x13” casserole. Beat next 4 ingredients; pour over layers. Cover and refrigerate overnight. Bring to room temperature and bake covered for 45-60 minutes at 350°. Combine soup, sherry, and mushrooms in saucepan; mix and heat through to serve over soufflé. Serves 6.

Holiday Morning Dish 1-2 pkg. Crescent rolls 1 lb. Jimmy Dean sausage, browned 2 squares frozen hash browns, seasoned and browned

2 c. grated Cheddar cheese 12 eggs, beaten ¾ c. milk grated Parmesan cheese

In 9x13” pan, layer Crescent rolls, sausage, hash browns, and cheese. Mix milk with eggs and pour over all. Sprinkle Parmesan on top and bake at 350° for 40-45 minutes. Can be served with salsa!

Eggs Maximilian In large frying pan, braise 2 diced yellow onions in 2 tablespoons butter. Beat 1 dozen eggs until fluffy with 4 tablespoons water and shakes Tabasco. Add eggs to onion mixture and cook – keep moving eggs as they set. Mix 2 diced tomatoes into eggs. As eggs start to set, sprinkle in 2 tablespoons grated Parmesan and mix. Do not overcook.

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Twisted Sisters Frittata 1 leek, thinly sliced 2 garlic cloves, minced 2 T. olive oil 4 c. torn spinach leaves 1 red bell pepper, julienne

¼ tsp. crushed dried thyme ¼ tsp. salt 1/8 tsp. pepper ¾ c. shredded Asiago cheese 6 eggs, lightly beaten

Sauté leek and garlic in heated olive oil in ovenproof 10” skillet over medium heat for 2 minutes or until tender. Add spinach and sauté until it wilts. Remove from heat and stir in red pepper, thyme, salt, pepper, and ½ cup cheese. Mix in eggs. Bake at 350° for 13-15 minutes, sprinkle with ¼ cup cheese, and cut into wedges to serve.

Etta 1 ½ c. sliced mushrooms 3 T. chopped green onion 1 T. dry white wine 2 T. butter

4 poached eggs Hollandaise Sauce chopped parsley Paprika

Sauté mushrooms and onion with wine in butter. Per serving: sautéed mushroom topped with poached egg, then Hollandaise and garnish with parsley and Paprika.

Scrambled Eggs with Bacon 8 bacon slices, diced 6 eggs 6 T. half and half

pinch of sugar salt and pepper to taste 2-3 T. butter

Fry bacon until just crisp; drain and reserve 2 tablespoons fat in pan. Beat eggs with half and half, sugar, salt, and pepper. Melt butter in skillet with fat, add eggs, and scoop/scrape/mix with spatula over medium-high heat until done. Serves 4-6.

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Savory Eggs 2 c. grated Cheddar ¼ c. butter 1 c. cream ½ tsp. salt

¼ tsp. pepper 2 tsp. prepared mustard 12 eggs, slightly beaten

Spread cheese in greased 13x9x2” baking dish and dot with butter. Combine cream, salt, pepper, and mustard; pour half this mixture over cheese. Pour eggs into baking dish, add rest of cream mixture, and bake at 325° until set – about 40 minutes. Serves 8.

Wall Street Soufflé 3 ½ T. butter 3 ½ T. flour 1 ½ c. milk 1/3 c. dry white wine 6 egg yolks 1 t. Dijon mustard 1 ½ tsp. Fines Herbs (parsley, chives, tarragon, chervil)

2 ½ c. grated Swiss cheese pinch of nutmeg salt and pepper to taste 6 egg whites, at room temperature pinch of Cream of Tartar

Melt butter in saucepan over medium heat; add flour and cook, stirring constantly for a minute or so. Gradually whisk in milk, then wine; cook, stirring constantly, until smooth and thick. Remove from heat and add egg yolks, one by one, whisking well after each one. Stir in mustard, Fines Herbs, and cheese. Season to taste with nutmeg, salt, and pepper. Preheat oven to 375°. Butter a 2-quart soufflé dish. Beat egg whites and Cream of Tartar until stiff, but not dry. Gently fold into the soufflé base. Pour all into prepared dish and bake until well puffed and gold – about 45 minutes. Serves 6.

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Tony’s Opulent Omelet 6 lg. eggs 2 oz. milk ¼ tsp. salt 30 grinds black pepper ¼ tsp. Paprika ¼ tsp. curry powder

unsalted butter safflower oil 8 pre-roasted asparagus spears, cut into 2” lengths 1 c. flaked crab 2 oz. Brie, cut into chunks

Separate egg whites from yolks. Beat whites to almost a thick froth. Beat together milk and yolks; add salt, pepper, Paprika, and curry – fold into egg whites. Pour into pan greased with butter and oil. When set up, place asparagus, crab, and cheese on one half; fold omelet over crab mixture, cook, and turn once. Continue cooking until desired doneness.

Crabmeat Supreme 4 frozen puff pastry shells 6 oz. crab meat 5 oz. jar Old English cheese spread

6 T. butter 1 ½ tsp. garlic powder dash of sherry Paprika

Bake puff pastry shells per package instructions. Preheat broiler. Combine remaining ingredients in small saucepan over low heat, blending well. Fill shells and broil until bubbly. Garnish with Paprika.

Lacy Potato Cakes 1 egg 2 T. flour 1 lg. garlic clove, minced

¼ chopped toasted pecans 2 lg. baking potatoes, grated salt and pepper

Mix together egg, flour, garlic, and pecans; stir in potato and fry in oil until golden. Turn and fry other side. Correct seasoning. Serves 4-6.

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Corned Beef Hash 8 potatoes, peeled and sliced 4 T. vegetable oil 4 T. shortening

1-2 cans corned beef 1 yellow onion, grated 1 garlic clove, minced

Put oil and shortening in frying pan; cook potatoes over medium heat, coating potatoes well. Cover and let cook until about half done, stirring occasionally. Add salt and pepper to taste, then add corned beef, breaking up over top of potatoes. Sprinkle with a little oil, if necessary, and add onion and garlic. Cover and cook until done.

Breakfast Baked Potatoes 2 T. olive oil 1 c. chopped onion 1 lb. Jimmy Dean pork sausage 2 T. chopped parsley

4 baked potatoes, slightly cooled 6 T. cream, warmed ¼ c. sour cream 2 egg yolks

Heat oil in skillet, add onion and sauté; add sausage and cook until done. Toss in parsley; drain. Cut a slice off the top of each potato and scoop out pulp. Place pulp in bowl and mash, adding cream, sour cream, egg yolks, and seasoning to taste. Fold in sausage/onion mixture and then stuff potato shells, mounding slightly. Place potatoes on baking sheet and return to oven to cook at 375° until heated through – 15 minutes or so.

Potato Pancakes Coarsely grate 4 potatoes into a bowl; drain and add 2 eggs, 3 tablespoons grated onion, and 2 tablespoons flour, mixing well. Season with salt and pepper; add ¼ teaspoon baking powder. Heat large skillet over medium heat adding oil to coat bottom of pan; when oil is hot, drop batter by tablespoonfuls into skillet, pressing each pancake flat with spatula. Cook, turning once, until crisp and golden.

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Cornmeal Fritters ½ c. yellow cornmeal 2 T. flour ½ tsp. b.p. ¼ tsp. salt pepper

1 egg ¼ - ½ c. milk 1 sm. onion, minced bacon fat or vegetable oil

Mix dry ingredients; blend in egg and add ¼ cup milk, beating with a fork until just blended, adding enough milk to make a thick batter. Stir in onion. Heat fat or oil in large frying pan and drop tablespoonfuls of the batter into pan to cook until golden brown on both sides; drain on paper towels and serve.

Spring Fruit Cups In saucepan, combine 2 cups white grape juice, ¼ cup lavender honey, and 2 teaspoons finely shredded lemon peel; bring to a boil, reduce heat, and simmer uncovered for 2 minutes. Cool. Combine 4 cups assorted melon balls and 2 cups sliced strawberries. Just prior to serving, add desired amount of syrup. Serves 8.

Saltspring Sausage 1 lb. link sausage 6 med. baking apples, pared and sliced

salt and pepper to taste 1 T. lemon juice 3 T. brown sugar

Brown sausage and cut each link in half; drain thoroughly. Combine apples and sausage and place in buttered casserole; sprinkle with salt and pepper, lemon juice, and brown sugar. Cover and bake at 350° for 45 minutes.

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Pork Scrapple 2 lb. pork shoulder 1 qt. water 1 onion slice 1 sm. bay leaf 1 c. yellow corn meal 1 c. water

2 tsp. salt ¼ c. minced onion ¼ tsp. thyme 1 + tsp. sage ¼ tsp. pepper

Combine pork, 1 quart water, onion slice, and bay leaf in saucepan; cover and simmer 1 hour. Drain and reserve broth; discard bones and grind meat fine. Return 2 cups reserved broth to saucepan with corn meal, 1 cup water, and salt; cook and stir until thick. Stir in meat, minced onion, and spices; cover and simmer 1 hour. Pour into loaf pan and chill until firm. Cut into slices, dust with flour, and fry in heated shortening until brown. Serve hot.

Joe’s Special 1 med. onion, chopped 1 garlic clove, minced 2 T. olive oil 1 lb. lean ground beef

salt and pepper 1 pkg. chopped frozen spinach. thawed and drained 4 eggs, lightly beaten

Sauté onion and garlic in oil until onion is transparent; add beef and brown thoroughly. Season with salt and pepper; stir in spinach. Keeping heat high, add eggs, stirring constantly until blended and cooked. Serve pronto. I will sometimes throw in a dash of Worcestershire sauce and a bit of seasoning salt.

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Cheese Soufflé 3 T. + 1 tsp. butter 1 T. grated Parmesan cheese 3 T. flour 1 c. milk ½ tsp. salt 1/8 tsp. pepper

pinch of Cayenne pinch of nutmeg 4 egg yolks 5 egg whites pinch of salt ¼ c. grated Swiss cheese

Butter a 6-cup soufflé dish with 1 teaspoon butter and sprinkle with Parmesan. Melt 3 tablespoons butter over medium heat and stir in flour, cooking about 5 minutes or until bubbly. Beat in milk with whisk, stirring until mixture is thickened. Stir in seasonings and remove pan from heat immediately. Beat in egg yolks with whisk one at a time. Beat egg whites with salt until stiff; stir a quarter of whites into sauce, stir in cheese, then fold in remaining whites. Spoon mixture into prepared dish and bake at 375° for 25-30 minutes until top is browned and soufflé has risen about 2” above top of mold. Serve immediately.

Cottage Cheese Pancakes 6 eggs, separated 3 T. sugar 2/3 c. sm. curd cottage cheese

3-4 T. butter powdered sugar strawberry preserves

Beat egg whites until foamy; add sugar and continue beating until stiff, but not dry. In large bowl, beat egg yolks. Add cottage cheese, blending well. Blend in flour until smooth. Fold in egg whites. Melt some of the butter in a large skillet over medium-high heat. Drop batter by tablespoonfuls into the skillet. Cook until the underneath side is brown, then flip pancakes over and continue cooking until the second side is sufficiently brown. Repeat with remaining butter, adding more butter to skillet as necessary. Sprinkle with powdered sugar to serve immediately with warmed strawberry preserves.

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Spinach Pie ¾ lb. sliced Muenster cheese 30 oz. frozen spinach, cooked and drained 1 c. low fat cottage cheese

3 eggs, beaten 1 sm. onion, chopped 1/3 c. grated Parmesan cheese dill weed to taste

Cover bottom and sides of 10” pie plate with overlapping cheese slices. Combine spinach, cottage cheese, eggs, onion, Parmesan, and dill; place in pie plate and cook 1 hour at 350°. Serves 6.

Brie Tart 8” pastry shell, baked ¾ lb. Brie, rind removed ¼ c. heavy cream 3 eggs, beaten

¼ tsp. brown sugar ¼ tsp. ground ginger 1/8 tsp. saffron salt and white pepper to taste

Combine all ingredients except pastry shell in blender; mix until smooth, pour into pastry shell to bake 30 minutes at 350° or until brown. Cut into wedges to serve with fresh fruit.

Smoked Salmon Quiche 9” pie crust 3 T. butter 1/3 c. minced onion 4 eggs, lightly beaten ¾ c. heavy cream ¾ c. half and half

¼ tsp. salt dash of Cayenne ¼ tsp. dill weed 1 c. grated Swiss cheese ¾ lb. smoked salmon, boned and flaked

Melt butter in skillet; sauté onion. Add onion/butter mixture to eggs with cream and half and half; stir in salt, cayenne, and dill. Spread cheese and salmon in bottom of crust; cover with egg mixture and bake at 400° until puffy and set – about 35 minutes.

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Baked Apples 6 tart apples, cored 3 T. butter ¼ c. brown sugar 1 tsp. cinnamon

1/3 c. raisins ¼ c. chopped filberts ½ c. white wine

In mixing bowl, combine 1 tablespoon butter, sugar, cinnamon, raisins and filberts. Fill apple cavities with this mixture, pressing in firmly. Dot with remaining 2 tablespoons butter and place in buttered baking dish; add wine. Cover and cook 30 minutes at 300° until tender. Serve warm with sweet pan juices. Serves 6.

Apple Fritters 1 ½ c. flour 1 ½ tsp. b.p. ¼ tsp. salt 2 eggs

2/3 c. milk ½ c. sugar 4 apples, cored and thinly sliced vegetable oil

Combine flour, baking powder, and salt. Beat eggs with milk and add sugar. Combine flour and egg mixtures; add apples and gently fold until coated with batter. Cover bottom of frying pan with vegetable oil; using a large spoon, drop batter into pan, flatten slightly, and cook until golden brown turning once. Lay on paper toweling to absorb excess oil. Serve hot with powdered sugar. 4-6 portions.

Vanilla Poached Pears Place 5 cups water, 2 ½ cups sugar, 4 thick strips lemon zest, and seeds from 1 vanilla bean in saucepan; boil until sugar dissolves. Peel 4 Bosc or Anjou pears, leaving stem intact; slice off 1/8” at bottom for base. Reduce heat to simmer; add pears, laying them on their sides nearly submerged. Cook 7 minutes until just tender, turning occasionally; cool in liquid. To serve: place upright on plate.

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Overnight Apple Oatmeal 2 c. milk 1 T. butter, melted ½ tsp. cinnamon 1 c. chopped apple ½ c. chopped walnuts

¼ c. brown sugar ¼ tsp. salt 1 c. quick rolled oats ½ c. raisins

Grease inside surface of crock pot. Measure into it the milk, brown sugar, butter, salt, and cinnamon; stir with wire whisk to combine. Add oats, apple, raisins, and nuts; mix well and cover pot. Just before going to bed, turn the crock pot on to low speed. The cereal will be read when you wake up in the morning! Serve with milk. 4 portions.

Danish Apple Bars 2 ½ c. flour 1 tsp. salt 1 c. butter 1 egg yolk + milk to = 2/3 c. mixture 1 c. crushed corn flakes 8-10 apples, peeled and sliced

1 tsp. cinnamon 1 c. sugar 1 egg white, beaten 1 c. powdered sugar 2 T. milk 1 tsp. vanilla

Make crust with flour, salt, butter, and egg yolk with milk; divide into 2 parts. Roll half the dough to fit a cookie sheet; sprinkle with corn flakes. Place apple slices on top of corn flakes; sprinkle cinnamon and sugar over apples. Cover with remaining dough and pinch shut. Brush egg white over crust and bake at 350° for 1 hour. Mix together powdered sugar, 2 tablespoons milk, and vanilla until smooth and creamy; drizzle over warm crust and cut into bars.

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Peach Muffins 4 T. butter 2 c. flour 1 T. b.p. ½ tsp. salt 1 egg

¾ c. sugar ½ c. milk ¾ c. sour cream 1 ½ c. chopped fresh peaches

Lightly grease a 12-cup muffin tin. Melt butter in saucepan over low heat and set aside. Mix flour, baking powder, and salt in medium bowl. In another bowl, whisk the egg, then add sugar; whisk until thick and thoroughly mixed. Continue to whisk, adding milk and melted butter. Add sour cream and stir to combine. Fold egg mixture into flour mixture until well combined. Add chopped peaches and stir until just blended. Drop tablespoons of the batter into muffin tins until half full. Bake at 350° for 35 minutes or until toothpick comes out clean. Cool muffins in tins for 10 minutes, then turn onto wire rack to cool completely. Either serve immediately or store in airtight container.

Blueberry Bran Muffins 1 c. whole milk 2 eggs 8 T. butter, melted ¼ c. wheat bran 1 ¼ c. all-purpose flour

¼ c. whole wheat flour ¾ c. sugar + extra for dusting ½ tsp. cinnamon 2 tsp. b.p. ½ c. fresh or frozen blueberries

Lightly oil a mini-muffin pan. In a bowl, whisk together milk, eggs, butter, and bran; let stand 10 minutes. Sift flours, sugar, cinnamon, and baking powder over wet ingredients and stir until just combined. Fill muffin cups halfway, placing 3-4 blueberries on top of batter in each cup and sprinkle with a pinch of sugar. Bake at 350° until muffins are evenly browned and pull away from sides of pan – 20-22 minutes. Cool and remove from pan. Makes 36 muffins.

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Cinnamon Muffins 2 eggs 1 c. milk ½ c. vegetable oil 1 c. brown sugar

2 c. flour 3 tsp. b.p. 2-3 tsp. b.p. ¼ tsp. salt

Slightly beat eggs; stir in milk, oil, and brown sugar. Add dry ingredients and mix quickly. Spoon into greased muffin cups and bake at 375° for 12-15 minutes.

Longhi’s Cinnamon Rolls ½ c. warm water 1 T. active dry yeast 3 T. sugar 2/3 c. milk, scalded and cooled ½ c. butter, melted 2 eggs ½ tsp. salt 2 ½ c. flour

2 c. whole wheat flour ¼ c. butter, melted 2/3 c. brown sugar 1 ½ T. cinnamon ½ c. chopped pecans 1 ½ - 2 c. powdered sugar juice of 1 lemon

Combine water and yeast, stirring until dissolved. Add sugar; let stand until yeast bubbles. Combine yeast mixture, milk, ½ cup melted butter, eggs, and salt in a large bowl; mix well. Add flour to make a stiff dough; cover and let rise until doubled, punch down, and roll onto lightly floured surface into 23x14” rectangle. Brush with melted butter. Combine brown sugar, cinnamon, and pecans; sprinkle over dough. Roll into cylinder shape as for jelly roll; slice into 1 – 1 ½ “ strips and place flat on greased baking sheet. Cover and let rise in warm place until double in size – approximately 30-45 minutes. Bake for 20-25 minutes at 350°. Combine powdered sugar, corn syrup, and juice; blend until smooth. When done, after brushing with more melted butter, drizzle with icing.

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Raspberry Cream Cheese Coffee Cake 2 ½ c. flour ¾ c. sugar ¾ c. butter, cut into chunks ½ tsp. b.p. ½ tsp. baking soda ¼ tsp. salt ¾ c. sour cream

1 egg 1 tsp. almond extract 8 oz. cream cheese, softened ¼ c. sugar 1 egg ½ c. raspberry preserves ½ c. sliced almonds

Grease 9-10” springform pan. In food processor, combine flour, ¾ cup sugar, and butter; blend until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining mixture add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract; blend well. Spread batter over bottom and 1” up sides of pan. In small bowl, mix cream cheese, ¼ cup sugar, and 1 egg; blend well and pour over batter. Spoon preserves evenly over cheese filling; sprinkle reserved crumb mixture and almonds over top. Bake at 350° for 45-50 minutes until cheese mixture is set and crust is golden brown. Cool for 15 minutes, then remove side of pan. Serve warm sliced into wedges.

Jean’s Coffee Cake 1 ½ c. + 2 T. flour ¼ tsp. salt 3 tsp. b.p. ¾ c. sugar ¼ c. shortening 1 egg, beaten well

1 c. milk 1 tsp. vanilla ½ c. brown sugar 2 tsp. cinnamon 2 T. melted butter ½ c. chopped pecans

Combine 1 ½ cups flour, salt, baking powder, and sugar; cut in shortening and add egg, milk, and vanilla. Blend well and pour half of batter into well greased round cake pan. Mix together brown sugar, cinnamon, melted butter, 2 tablespoons flour, and pecans; sprinkle half this mixture over batter in pan. Add remaining batter and top with rest of filling to bake at 375° for 30-35 minutes.

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Chocolate Chip Coffee Cake ¼ c. sugar 1/3 c. brown sugar 1 tsp. cinnamon 1 c. chopped walnuts 1 c. semi-sweet chocolate chips ½ c. butter, softened 1 c. sugar

2 eggs 1 c. sour cream 2 tsp. vanilla 1 tsp. b.p. 1 tsp. baking soda 1 tsp. salt 2 c. sifted flour

Combine first 5 ingredients for topping, mix well, and set aside. Cream butter and 1 cup sugar until smooth; add eggs, sour cream, vanilla, baking powder, baking soda, and salt. Mix well. Stir in flour and mix until just blended. Generously butter a tube pan; sprinkle with topping, spoon half of batter over that, and with a knife, gently swirl the two mixtures together. Spread with remaining topping and cover with remaining batter. Bake for 45-50 minutes at 350° or until tester comes out clean.

Maple Cream Coffee Cake 1 c. brown sugar ¾ c. chopped walnuts ½ c. maple syrup ¼ c. butter, melted 8 oz. cream cheese

¼ c. powdered sugar 2 T. butter ½ c. shredded coconut 2 (8 oz.) pkg. extra-thick refrigerator rolls

Mix together brown sugar, nuts, maple syrup, and ¼ cup melted butter; pour over bottom of 9x13” pan. Blend cream cheese, powdered sugar, and 2 tablespoons butter until smooth; stir in coconut. Separate biscuits (20) and press each biscuit into 4” circle. Spoon 1 tablespoon cream cheese mixture into center of each biscuit. Lap side edges together over filling to make fingershaped rolls; place seam side down in two rows of 10 over syrup mixture in pan. Bake at 350° for 30 minutes. Cool 3 minutes and invert to serve warm.

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Queen of Hearts 2 sheets frozen puff pastry 1 egg 2 tsp. milk ½ c. strawberries 1 egg white

¼ c. powdered sugar 1 tsp. lemon juice ¼ c. heavy cream strawberry slices powdered sugar

Thaw pastry for 20 minutes; cut out 18 medium-sized hearts with cookie cutter. Whisk together egg and milk to make egg wash. Lay out 6 hearts and brush them with egg wash; top each with another heart. Using a small heartshaped cookie cutter, cut through the middle of each set of hearts; remove smaller hearts, saving 1 layer. Lay out remaining 6 hearts and brush with egg wash; lay the prepared hearts carefully on top. Egg wash needs to be carefully applied around edges so layers stay together. Gently put the saved small heart back into the cut area. Place on baking sheet, brush with egg wash to bake at 375° for 25-30 minutes until golden brown. Cool and scoop out inside of pastry, leaving the shell. Puree ½ cup strawberries; add egg white, ¼ cup powdered sugar, and lemon juice; beat until very thick. Beat heavy cream and fold into mixture. Fill shells, top with strawberry slices and pastry covers, then sprinkle with powdered sugar.

Rhubarb Bread ¾ c. brown sugar ¾ c. sugar 2 ¼ c. flour 1 tsp. baking soda ½ tsp. salt 1 egg

1 tsp. vanilla 1 c. sour milk 2/3 c. vegetable oil 2 c. diced rhubarb 1 c. chopped pecans

Grease and flour 2 loaf pans. Mix sugars, flour, soda, and salt. In separate bowl, combine egg, vanilla, and milk. Gradually add dry ingredients and mix well. Add oil, rhubarb, and nuts. Pour into loaf pans and bake 45-50 minutes until tester comes out clean.

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Poppy Seed Bread 2 ½ c. sugar 2 ½ c. vegetable oil 2 c. evaporated milk 5 eggs ½ c. milk

5 c. flour 4 ½ tsp. b.p. ¼ tsp. salt ½ c. poppy seeds 2 ½ tsp. vanilla

Combine first 5 ingredients in bowl and mix until blended. Sift together flour, baking powder, and salt; blend into egg mixture. Add seeds and vanilla; beat until smooth. Turn into 2 greased loaf pans; bake at 350° until bread tests done – 60-65 minutes.

Selah Cinnamon Bread Thaw 1 loaf frozen white bread dough; cut into ½” slices, dip into 12 ounces evaporated milk, then into cinnamon sugar. Place in greased loaf pan in loaf shape. Cut ¼ pound butter into pats. Place 1 pat between each slice with extra pats on top. Take 3 tablespoons remaining milk, add cinnamon sugar to make thick sauce; pour on top. Let rise until double in bulk. Bake at 375° for ½ hour or until golden brown.

Tropical Dutch Baby 1/3 c. butter 4 eggs 1 c. milk 2 mangoes, cut into chunks

3 T. orange marmalade 3 T. butter 1 T. lemon juice 1 c. raspberries

In oven, melt 1/3 cup butter in 12” ovenproof skillet. Combine eggs with milk and flour; blend until smooth. Pour batter into skillet and bake 20-24 minutes until puffy. In another skillet, melt 3 tablespoons butter, stir in lemon juice, and add mangoes; heat 2-3 minutes, tossing gently. Spoon into baked pancake, top with raspberries and to serve.

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The Pantry

Nuts and Bolts 2 lbs. mixed salted nuts 12 oz. Wheat Chex 10 ½ oz. Cheerios 6 ½ oz. Rice Chex 6 ½ oz. pretzel bits

5 ½ oz. pretzel sticks 2 c. melted butter 2 T. Worcestershire sauce 1 T. garlic salt 1 T. Johnny’s seasoning salt

Mix all ingredients in a VERY large roaster. Bake at 250° for 2 hours, stirring and turning mixture carefully with wooden spoon. Store in airtight container. This is the original recipe – feel free to get creative with it.

Oyster Crackers 36-42 oz. oyster crackers 1 pkg. Hidden Valley Original Ranch dressing mix ½ tsp. garlic powder

½ tsp. dill weed ½ tsp. lemon pepper 1 bottle Orville Redenbacher Butter Popcorn oil

Mix together first 5 ingredients, then pour on popcorn oil; stir well every 15 minutes or so for about an hour or until crackers have absorbed everything. Store in airtight container.

Teriyaki Almonds 2 c. blanched almonds ¼ c. butter 2 T. soy sauce

2 T. dry sherry ½ tsp. ground ginger garlic salt to taste

Spread almonds on ungreased cookie sheet; toast for 20 minutes at 300°. Melt butter and add soy sauce, sherry, and ginger; pour over almonds. Toast, stirring occasionally to coat evenly, for 10-20 minutes more. Sprinkle with garlic salt to taste. Spread out on brown paper to dry. Refrigerate or freeze.

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Dill Vinegar Fill bottle loosely to 2/3 full with fresh dill. Add white wine vinegar to fill. Seal to use in salads or fish sauces. Nice sprinkled over cold salmon.

Dilled Green Beans Wash 4 pounds whole green beans and pack vertically into hot sterilized jars. To each pint jar, add: ¼ tsp. crushed hot pepper ½ tsp. mustard seed

1 garlic clove ½ tsp. dill seed

Combine 5 cups white vinegar, 5 cups water, and ½ cup salt: heat to boiling and pour over beans. Seal immediately. Great in Bloody Mary’s!

Garlic Dill Pickles 2 c. pickling salt 2 qts. cider vinegar 6 qts. water

50 (4”) cucumbers 10-12 garlic cloves 10-12 heads fresh dill

Combine pickling salt, vinegar, and water in large saucepan; bring to a boil, then reduce to simmer. Pack cucumbers into hot, sterile quart jars; add 1 clove garlic and 1 head dill to each jar and fill to within ½” of top with hot brine. Wipe jar rims well, apply lids, and process in boiling water bath for 20 minutes. Makes 10 quarts.

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Bread and Butter Pickles 6 c. thinly sliced cucumbers 2 c. thinly sliced onion 1 ½ c. white vinegar ¾ c. sugar ¾ tsp. salt ½ tsp. mustard seeds

½ tsp. celery seeds ½ tsp. turmeric ½ tsp. crushed red pepper ¼ tsp. pepper 4 garlic cloves, thinly sliced

Place 3 cups cucumber in medium glass bowl and top with 1 cup onion. Repeat procedure with remaining 3 cups cucumbers and remaining 1 cup onion. Combine vinegar and remaining ingredients in small saucepan; bring to a boil, stirring well. Cook 1 minute and pour over cucumber mixture; let cool. Cover and chill at least 4 days. Pickles may be stored in the refrigerator for up to 1 month. I like to put these in smaller jars and give them as gifts.

Doctored Green Olives 1 jar green olives, drained ½ tsp. cumin ½ tsp. oregano ¼ tsp. crushed rosemary ½ tsp. thyme

2 bay leaves ½ tsp. fennel seeds 4 garlic cloves, lightly peeled and crushed 4 T. wine vinegar

Combine all ingredients and let set a day or 2 in the refrigerator. Drain olives and all ingredients; cover with water, and leave at room temperature for a couple days prior to serving.

Seasoning Salt 26 oz. box salt 2-4 T. cayenne

2 T. garlic powder 2 T. chili powder

Combine ingredients and store in a tightly covered container.

255

Strawberry Salsa strawberries red onion chopped cilantro sugar

salt and pepper jalapeno hot sauce lime juice

You are on your own as to quantities on this one. Combine and serve with halibut or other fish.

Raspberry Relish Bring 1 cup cranberries to a boil; add 1 ½ cups sugar and stir until dissolved. Add 2 cups raspberries and simmer for 3 minutes to serve with pork or poultry.

Strawberry Butter Cream 1 cup butter; add 2 cups powdered sugar and beat until smooth. Fold in 10 ounces ripe chopped strawberries. Keep refrigerated. A real treat on pancakes, waffles, or muffins. Makes 4 cups.

Honey Pecan Butter In a medium bowl, beat ½ cup butter until fluffy; add ¼ cup honey and 1/3 cup chopped toasted pecans. Keep refrigerated, but bring to room temperature to serve.

Horseradish Butter Combine ½ cup butter with 2 tablespoons grated horseradish and 1 teaspoon lemon juice; blend well and refrigerate until needed. 256

Tarragon Mustard 4 oz. dry mustard 5/8 c. white vinegar 5/8 c. tarragon vinegar 3 eggs

1 ½ c. brown sugar 1 T. salt 1 T. dried tarragon

Combine dry mustard and vinegars in blender. Beat eggs with sugar, salt, and tarragon. Add mustard mixture to eggs and cook over low heat until thickened. Cool. Pour into sterilized jars.

Mango Sauce 1 ½ qts. ripe mangoes, peeled and sliced 1” piece fresh ginger, peeled ½ c. sliced green pepper 2 garlic cloves, minced 1/8 tsp. cayenne ½ lb. sliced onions 1 ½ c. vinegar

1 tsp. Angostura bitters ½ tsp. Tabasco sauce 2 tsp. ground allspice 1 ½ tsp. cumin 1 tsp. ground cloves ½ tsp. salt 3 c. sugar

Blend mangoes, ginger, and green pepper in food processor or blender until smooth. Combine sauce and remaining ingredients in large, heavy pot; simmer uncovered for 3 hours, stirring occasionally, until thick. Pour into sterilized jars and seal immediately. Makes ½ gallon. Refrigerate after opening. Excellent with meats and poultry!

Beach Plum Jelly Wash red unripe beach plums, pick over, cover with water, heat to boiling point, then drain and add boiling water (not quite enough to cover fruit). Cook until soft, mashing from time to time with potato masher. Extract juice, measure, and add 1 cup sugar to each cup juice; boil to jelly stage, skim, fill sterilized jars, etc.

257

Peach Chutney 4 lbs. sliced, peeled peaches 1 c. gold raisins 2 garlic cloves, minced ½ c. chopped onion 5 oz. chopped crystallized ginger 1 ½ tsp. chili powder

1 T. mustard seed 1 tsp. curry powder 4 c. brown sugar 4 c. apple cider vinegar ¼ c. pickling spice

In large heavy pot, stir together all ingredients except pickling spice. Wrap pickling spice in a cheesecloth bag and place in pot. Bring to a boil and cook over medium heat uncovered until mixture reaches your desired consistency. It will take 3-4 hours to get a good thick sauce. Stir frequently to prevent scorching. Remove spice bag and ladle mixture into hot sterilized jars, wiping rims with a clean moist cloth. Seal with lids/rings and process in barely simmering water bath (water should completely cover jars) for 10 minutes. A nice unexpected complement to baked salmon.

Breakfast Marmalade Wash 2 oranges, 2 lemons, and 2 grapefruit; slice into paper-thin strips placing seeds in a little cheesecloth sack. Measure fruit and for every cup, add 2 cups water. Let stand 24 hours; remove seeds. Cook until fruit is tender. Cool. Measure mixture and add an equal amount of sugar; cook over low heat until thick, then pour into sterilized jars and seal at once.

Lemon Garlic Oil Place 2 garlic cloves with 1 long spiral ½” wide lemon peel in bottle. Add up to 1 ½ cups olive oil; cover and refrigerate 1 week to blend flavors. Keep refrigerated; date tag to note pull date of 2 months.

258

Winter Pear Butter 8 lg. ripe pears 1 c. sugar

1/3 c. brandy 1/3 c. water

Peel, quarter, and core pears; chop into ½” pieces. Place all ingredients in large heavy pot and bring to a boil; reduce heat and cook, stirring often, for 15 minutes or until pears are soft. Puree mixture in food processor or blender and return puree to pot; cook uncovered over very low heat, stirring often, for 1 – 1 ½ hours or until butter is very thick taking care not to scorch. Remove from heat; stir to release more heat and spoon into clean, hot jars, leaving ¼ “ space at top of each jar. Cover and bring to room temperature. Label noting 3 week shelf life and mandatory refrigeration. Smooth and delicate – delicious on popovers, biscuits, and waffles.

Brandied Apricot Jelly 1 ½ c. apricot nectar 3 ½ c. sugar ¾ c. brandy

2 T. lemon juice 6 T. liquid fruit pectin

Combine nectar, sugar, brandy, and lemon juice in saucepan; bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in pectin. Mix well, skimming off any foam; pour into sterilized jars and seal with paraffin. Makes 4 cups. Outstanding with chicken.

Mint Vinegar Cut sprigs of fresh mint to fit height of selected bottle. Place mint in bottle, using handle of wooden spoon to push through neck, if necessary. Fill bottle with wine vinegar, cap, and let stand at room temperature for at least 5 days to marry.

259

Olive Mosaic 1 c. Kalamata olives 1 c. Nicoise olives 1 c. Picholine olives 1 c. best-quality olive oil ½ c. water ¼ c. dry white wine 2 lg. garlic cloves

2 lg. bay leaves 2 dried whole chiles (2” long) ½ tsp. dried oregano ½ tsp. coarsely ground pepper 2 lemon slices ( ¼ “ thick) 1 full branch thyme

Combine olives in bowl; drain off liquid. Combine oil, water, and wine in small heavy saucepan and heat to just boiling. Remove from heat; add garlic, bay leaves, chiles, oregano, and pepper. Let cool 20 minutes. Place 1 lemon slice in bottom of pretty 1 quart glass jar. Add mixed olives and, at the same time, arrange chiles, garlic cloves, remaining lemon slice, bay leaves, and thyme branch so that they show on the outside (it is a visual thing), Pour oil mixture into jar and cover with lid (for a screw-on lid, I make a fancy top by cutting a circle from scrap fabric and tying it around the lid with ribbon.

Overmyer Relish Measure after grinding through food chopper: 2 qts. not too ripe tomatoes 2 c. onions

6 green peppers 4 red peppers

Add 4 cups chopped celery and ½ cup salt. Let stand overnight. Drain and add 4 cups sugar and 4 cups vinegar. Mix well and put in a crock. Do not cook. Do not seal. Store in a cool place. Keeps very well and is as delicious as it is easy.

260

Maple Granola 4 c. old-fashioned rolled oats 1 c. coarsely broken walnuts 1 c. shredded coconut ½ tsp. salt

¼ c. maple syrup ¼ c. vegetable oil ½ c. raisins ½ c. chopped dried apricots

Mix together oats, nuts, coconut, and salt. Mix syrup and oil; pour over oat mixture and mix well. Spread in pan; bake 40 minutes until toasted, stirring for even browning. Remove from oven, add raisins and apricots. Also good with sunflower seeds, currants, etc.

Baked Caramel Corn 1 c. butter 2 c. brown sugar ½ c. lt. or dk. corn syrup 1 tsp. salt

½ tsp. baking soda 1 tsp. vanilla 6 qt. popped popcorn

Melt butter; stir in sugar, syrup, and salt. Bring to boiling point, stirring constantly. Boil without stirring 5 minutes; remove from heat and stir in soda and vanilla. Pour over popped corn in shallow pan; mix well. Spread in single layer in 2 pans. Bake at 250° for 1 hour, stirring every 15 minutes; remove and cool. Break into pieces.

Almond Roca 1 c. finely chopped almonds 1 c. sugar

½ c. butter 6 Hershey bars

Spread 2/3 of nuts in bottom of buttered 8” square pan. Boil sugar and butter for 13 minutes, stirring constantly, until creamy, brown, and thick; pour over nuts and lay Hershey bars on top. Sprinkle with remaining nuts while chocolate is still soft so they will stick. Break into pieces to store in airtight container.

261

Saltwater Taffy 1 c. sugar ¾ c. lt. corn syrup 2/3 c. salt water 1 T. cornstarch

2 T. butter 2 T. vanilla 3-4 drops red food coloring

Mix ingredients in saucepan; cook over medium heat, stirring, until mixture reaches 260°. Remove from heat; pour into buttered 8x8x2” pan. Allow to cool slightly, then pull taffy until shiny, stiff, and light in color. If taffy gets too sticky, butter hands lightly. Pull into long strips cut to 1x4”, and wrap in waxed paper. Keep in airtight container.

Frango Mints 2 c. semi-sweet chocolate chips ½ c. soft butter 1 c. + 2 T. powdered sugar

2 eggs, well beaten 1 tsp. vanilla extract 2 tsp. peppermint extract

Melt chips in double boiler; cool. Beat butter and sugar ; add eggs and vanilla, stirring well. Add peppermint and stir. Drop onto waxed paper. Chill for 2 hours.

Mexican Orange Drops 1 c. evaporated milk 3 c. sugar ¼ c. boiling orange juice

¼ tsp. salt grated rind of 2 oranges 1 c. chopped almonds

Heat milk in double boiler. Melt 1 cup sugar in saucepan; slowly stir in juice when sugar is a rich, brown color. Add milk; stir in 2 cups sugar with salt until dissolved. Bring to a boil; cook covered for 3 minutes until steam washes down crystals on sides of pan. Cook uncovered over low heat without stirring to 238°; add rind, cool and beat until creamy. Add nuts and stir. Drop candy from spoon onto foil.

262

Chinese Candy 1 c. butterscotch chips 1 c. semi-sweet chocolate chips

1 ¼ c. chopped pecans 2 c. chow mein noodles

Melt butterscotch and chocolate over warm (not hot) water; add nuts and noodles. Mix and drop by teaspoons onto waxed paper to cool. Store in airtight container.

Applets Soften 2 tablespoons gelatin in ½ cup hot applesauce; let stand 10 minutes. Take ¾ cup grated apple and add 2 cups sugar; heat until sugar melts. Add applesauce mixture and cook 15 minutes or until it turns slightly brown. Add a rose geranium leaf during cooking; remove leaf at the end of cooking time. Remove from heat and add 2 cups chopped walnuts and a teaspoon of vanilla. Turn into a buttered pan; let stand 24 hours. Cut and roll in powdered sugar.

Clipper’s Favorite Dog Cookies 1 T. honey 1 tsp. peanut butter ¾ c. flour 1 egg ¼ c. shortening

1 tsp. baking soda ¼ tsp. salt ¼ c. rolled oats ½ tsp. vanilla

Heat honey and peanut butter until runny; add to rest of ingredients and drop by ½ teaspoonfuls onto cookie sheet to bake at 350° for 8-10 minutes.

263

“Good Girl” Dog Treats 2 c. rye flour ½ c. vegetable oil 2/3 c. warm water

½ c. flour ¼ c. cornmeal ¼ tsp. vanilla

Mix all ingredients well and cut into heart shapes with cookie cutter. Bake on lightly greased cookie sheet for 30 minutes at 350°.

Kitty Delight ½ c. canned mackerel, drained 1 c. whole grain bread crumbs 1 T. vegetable oil

1 egg, beaten ½ tsp. Brewer’s Yeast

In bowl, mash mackerel into tiny pieces with a fork. Combine with remaining ingredients and mix well. Drop by ¼” teaspoonfuls onto greased cookie sheet; bake for 8 minutes at 350°. Cool. Store in airtight container.

Bird Pudding 2 qts. water 1 c. margarine 1 c. peanut butter

4 c. dry cereal (corn flakes, rolled oats, Roman Meal, etc.) 1 c. chopped apples

Heat water, margarine, and peanut butter. Add rest of ingredients and cool. Put into bird feeders or stuff in pine cones to hang on bushes.

264

Rose Potpourri 6 c. rose petals 3 cinnamon sticks

a few drops essential oil or perfume

Lay rose petals out to dry on a flat surface for several days. Mix all ingredients together and place in a jar; let sit for 7-10 days, shaking every few days. Package into sachets or simply place in a decorative bowl.

Sleepy Time Sachets 2 T. dried rosemary 2 T. lemon verbena

2 T. dried peppermint 1 T. dried lemon peel

Grind ingredients well with a non-metallic mortar and pestle â&#x20AC;&#x201C; do not pound, but create a fine powder with a pressing and rolling motion. Store mixture in jar in a cool, dark place for several weeks, shaking occasionally, then spoon into a sachet casing.

Lavender Wood Polish 2 oz. grated pure beeswax 1 oz. grated pure soap 3 oz. linseed oil

8 oz. pure turpentine 4 drops lavender essential oil 2 drops rosemary essential oil

In large heat-proof glass jar, place beeswax, soap, and linseed oil; set jar in saucepan surrounded by a few inches of water and gently heat until melted. Remove from heat; add turpentine, then essential oils. Stir well and allow to cool. Store in cool place â&#x20AC;&#x201C; mixture is flammable. Shake well prior to use and apply to wood sparingly. Heavenlyâ&#x20AC;Ś

265

Index Adelaide Beach Clam Chowder Adelaide Beach Potato Salad Aioli Almond Anise Aglio Olio Almond Glazed Sugar Cookies Almond Roca Almond Tart Amaretto Mousse Antipasto Antipasto Salad Antipasto Sandwich Appetizer Cheesecake Apple Crisp Orcella Apple Fritters Apple Pie Adelaide Applesauce Cake Applets Apricot Glaze Artichoke Dip Artichoke Squares Asparagus Twists Auntie Beachâ&#x20AC;&#x2122;s Salad Auntie Luciaâ&#x20AC;&#x2122;s Clam Fritters Avocado Sandwich Spread Bacon Buttermilk Dressing Bacon Crisps Baked Apples Baked Caramel Corn Baked Curried Brie Baked Pork Chops with Rosemary Baked Walla Walla Sweets Baking Powder Biscuits Ballet Bay Brownies Banana Bread Banana Cake Ramona Banana Cream Pie Barbequed Turkey Breast

76 67 37 160 224 261 30 193 41 50 99 28 206 242 206 212 263 202 34 30 27 53 123 106 64 22 242 261 28 136 169 184 218 182 211 208 138 269

Barbie’s Chocolate Chip Cookies Barbie’s Gamma Phi Beta Strata Basic Pizza Dough Bavarian Cream BBQ Beef BBQ Ribs Beach Crab Beach Plum Jelly Beautiful Beets Beef and Pea Pods Beef Barley Soup Beef Carbonnade Beef Stroganoff Beer Batter Beer Caesar Dressing Best Chocolate Sauce Bird Pudding Bittersweet Cocoa Truffles Blackberry Mousse Black Watch Halibut Bloomer’s Cheese Easies Blueberry Bran Muffins Blueberry Crème Brulee Blue Moon Oysters Bologna Sandwich Brandied Apricot Jelly Brandy Ice Bread and Butter Pickles Bread Sticks Breakfast Baked Potatoes Breakfast Marmalade Brie Tart Brioche Broccoli Salad Broccoli Soup Broiled Oysters Deluxe Brown Island Lamb Chops Burnt Crèmes Butter Frosting Butter Lettuce Salad Buttermilk Fried Fillets Butternut Acorn Squash Butterscotch Brownies 270

222 233 183 205 107 135 121 257 168 129 87 89 128 178 62 199 264 227 192 115 21 244 191 24 107 259 193 255 186 237 258 241 185 66 74 24 132 198 212 62 116 169 216

Calamari Salad California Dip Camisa’s Pasta Salad Canlis Salad Canneloni Canyon Ranch White Chili Captain Leisure Brownies Caramel Crunch Cake Carrots with Cream Cassoulet Cedar Planked Vegetables Ceviche Champagne Tomato Salad Cheese Soufflé Cheese Sticks Cheesecake Supreme Chicken and Pea Salad Chicken Aspasia Chicken Cheddar Melt Chicken Curry Salad Chicken Dijon Chicken Divan Chicken Enchiladas Chicken Marinade Chicken Salad Sandwich Chicken Sticks Chili con Queso Chili’d Salami Hero Chinese Candy Chinese Pork Roast Chinese Surprise Chocolate Almond Soufflé Chocolate Caramels Chocolate Chip Coffee Cake Chocolate Drop Cookies Chocolate Joy Icing Christa’s Cantaloupe Soup Cinnamon Muffins Clam Dip Clam Linguine Classic Steamed Clams Clipper’s Favorite Dog Cookies Cocktail Biscuits

55 34 46 61 145 92 217 213 167 86 171 30 50 240 184 196 46 138 97 45 139 140 142 143 102 22 32 103 263 21 146 195 226 247 222 211 82 245 34 123 123 263 20 271

Cold Cream of Artichoke Soup Cold Cucumber Soup Company Macaroni Confetti a la Catalina Consommé Rice Cool Hand Cuke Coon Island Corn Corkie’s Cornbread Stuffing Cornmeal Fritters Corn Salad Corned Beef Hash Cornish Beef Pasties Cottage Cheese Pancakes Cottage Cheese Soufflé Country Captain Cous Cous Salad Crab/Avocado Salad in a Pocket Crabby Wabby Casserole Crab Chowder Crab Dip Crab Louie Crabmeat Supreme Crab Quiche Crab Squares Crab Stuffed Artichokes Crab Stuffed Mushrooms Crab Wild Rice Cranberries Crazy Cake Cream of Asparagus Soup Creamy Cauliflower Soup Creamy Crab Soup Creamy Garlic Soup Creamy Potato Puff Cucumber Salad Curry Dip Dad’s Fried Clams Danish Apple Bars Danish Dill Sauce Davis Bay Beer-Boiled Shrimp Dawn’s Sesame Broccoli Deviled Eggs with Bacon Devonshire Cream 272

84 85 143 161 155 26 166 187 238 67 237 98 240 160 93 49 100 122 77 36 69 236 122 21 164 17 156 169 210 81 88 81 82 152 59 35 29 243 118 121 166 19 191

Dill Bread Dill Dip Dill Vinegar Dilled Green Beans Doctored Green Olives Doe Bay Stuffed Tomatoes Dog’s Breath Chili Don’t Know Pot Roast Double Creamed Noodles Downwind Onion-Cheese Bread Dumper’s Favorite Stuffed Potatoes Dungeness Crab Sandwiches Dutch Baby Easy Onion Soup Effortless Key Lime Pie Egg Salad on Black Bread Eggs Maximilian Emily’s Almond Tart Empress Stir-Fry Endive/Apple/Walnut Salad Ernie Fors’ Chicken Barbeque Sauce Etta Fancy Pants Potatoes Farron Family Birthday Cake Faux Bristol Court Salad Feta Almond Potato Cakes Feta in Phyllo Fettuccine Carbonara Fiesta Salad Fireside Salmon Soup Fish Tacos Focaccia Foggy Bay Chicken Salad Fontina Veal 4th of July Stars Forget-Me-Not Monte Cristo Frangelico Pumpkin Cheesecake Frango Mints French Bread French Dressing Fresh Mushroom Soup Friday Harbor Blueberry Scones Fried Green Tomatoes

175 35 254 254 255 165 92 129 160 176 153 106 180 87 200 102 233 200 142 51 138 234 154 211 59 154 39 143 68 79 103 176 58 133 69 100 196 262 177 64 73 86 165 273

Galley Bay Roasted New Potatoes Garden Pasta Garlic Custard Garlic Dill Pickles Garrison Bay Beach Club Bruschetta Gazpacho German Chocolate Cheesecake Squares Ginger’s Coleslaw Glazed Carrots Glazed Ham Goat Cheese Starter “Good Girl” Dog Treats Gramma Genie’s Spaghetti Gramma Genie’s Yeast Cookies Gramma Rose’s Noodles Grandma Weyerhaeuser’s Ginger Cookies Grand Marnier French Toast Grasshopper Pie Gratinee of Cauliflower Great Fruit Salad Dressing Greek Salad Green Beans Vinaigrette Green Chile Soufflé Green Goddess Dip Green Rice Casserole Green Salad with Apples Grilled Shrimp with Lemon Thyme Guacamole Gunning’s Crab Cakes Halibut with Lemon Caper Sauce Ham and Swiss Squares Hamburger Kok-Out Hamburger “Secret Sauce” Ham Noodle Bake Hazelnut Dressing Heath Bars Hellfire Salad Herb Bread Herbed Turkey Stuffing Hilton Head Peanut Soup Holiday Morning Dish Honey Pecan Butter Honeydew Bisque 274

153 159 170 254 26 85 215 50 167 136 25 264 144 221 93 220 231 199 166 60 52 62 20 35 156 57 121 32 122 116 31 147 102 137 63 218 52 180 187 74 233 256 83

Hood Canal Salad Horseradish Butter Horseradish Flank Steak Huckleberry Ice Cream Irish Spaghetti JeAnne’s Peanut Butter Pie Jean’s Coffee Cake Jennifer’s Kale Salad Jiffy Fudge Frosting Joe’s Special Johnny’s Dock Rum Pie Josie’s Corn Pudding Kahlua Tiramisu Kanaka Sole Kate’s Herbed Chicken Kate’s Salad Dressing Kate’s Sugar Cookies Kay Hoff’s Baked Salmon Fillets Ketchikan Salmon Kitty Delight Lacy Potato Cakes Laguna Beach Special Lamb Stew Late Summer Delight Laurie’s “Three Day Old” Cod Chowder Lavender Wood Polish Layered Salmon Salad Lemon Abalone Lemon Bread Lemon Crème Fouettee Lemon Garlic Oil Lemon Pound Cake Lemon Rice Pilaf Lemon Squares Leslie’s Lemon Chicken Lightship Potatoes Lobster Bisque Lobster Pate Lobster Roll Lobster Stuffed Tenderloin Longhi’s Cinnamon Rolls Lottie’s Lamb Kabobs Lupe’s Salsa

56 256 130 202 147 210 246 59 210 239 199 167 194 118 141 46 223 112 112 264 236 61 89 159 76 265 58 124 182 51 258 207 156 219 139 152 80 19 105 126 245 132 32 275

Macadamia Dip Magic Garlic Cream Mag’s “Fair” Cookies Mail Bay Peach Cobbler Manana Crab Stuffed Chicken Mandarin Orange Salad Mango Pie Mango Sauce Maple Cream Coffee Cake Maple Granola Margie’s Lasagne Marinated Mushrooms Marinated Prawns Marinated Soft Cheese Marinated Tomato Salad May Be Rice Salad Maytag Salad Meat Loaf Megan’s Culinary Corner Mexican Cheese Dip Mexican Corn Bread Mexican Orange Drops Mexican Rice Miniature Crab Quiche Mint Chocolate Mousse Mint Surprise Mint Vinegar Minted Watermelon Soup Mocha Brownies Mocha Mousse Cheesecake Mocha Parfait Monique’s Potato Salad Mother Barb’s Blackberry Pie Mother Barb’s London Broil Mrs. Magnuson’s Spice Cookies My Favorite Tomato Sauce Nadine’s Avocado Dressing Nanaimo Bars Nancy Reagan’s Vienna Bars Napa Valley Chicken Nelson Island Caramels Nine Bean Soup Noodles au Babs 276

37 56 225 205 141 51 201 257 247 261 146 25 18 38 47 56 68 128 35 34 180 262 155 18 193 220 259 83 216 197 194 65 203 127 224 145 65 219 214 140 227 75 162

Now-Famous Salmon Marinade Nuts and Bolts Oatmeal Bread Offwatch Cheesecake Ole Dip Olive Mosaic On-Call Casserole Outrageous French Bread Ovens’ Island Sautéed Oysters Overmyer Relish Overnight Apple Oatmeal Oyster Crackers Ozzie’s Butterflied Lamb Pacific Rim Tuna Steaks Parmesan Asparagus Parmesan Dip Parmesan Potatoes Parmesan Squares Pasta Prima Vera Pasta 6150 Pastrami Melt Pat Jones’ Best Baked Beans Ever Peach Chutney Peach Salad Peaches Flambé Peanut Butter Fudge Peanut Butter Stars Pear Bruschetta Pecan Cream Pie Perfect Roast Beef Perk’s Sourdough Pancakes Picnic Sandwich Pink Peppercorn Scallops Pirate’s French Toast Planked Salmon Poppy Seed Bread Poppy Seed Dressing Pork Chili with Black Beans Pork Chops in Mushroom Gravy Pork Kabobs Pork Scrapple Pork Tenderloin in Cream Port Ludlow Pork Roast

112 253 175 197 33 260 130 181 24 260 243 253 131 114 164 36 151 177 159 125 97 171 258 58 204 226 223 26 198 127 232 101 119 231 111 249 64 91 135 23 239 134 134 277

Port Madison Peach Soup Potato Pancakes Potatoes Boulangere Pumpkin Bread Quartermaster Mussels Queen of Hearts Quesadillas Quick Applesauce Quick Fish Radish Bites Raft Island Fruit Salad Raspberry Cream Cheese Coffee Cake Raspberry Pie Raspberry Relish Raspberry Tea Bread Raspberry Vinaigrette Red Cabbage Red Snap Snap Snapper Red Velvet Cake Rhubarb Bread Rhubarb Crisp Ribbons’ Avocado Clubhouse Riblets Rice Krispies Marshmallow Treats Richard’s Pepper Steak Risotto with Asparagus Risotto with Pesto Roasted Asparagus Roasted Garlic Rolls Royce Oatmeal Cookies Rosemary Popovers Rose Potpourri Rumiko’s Rum Soaked Apple Cake Rusty’s Mussels with Saffron Sailor’s Duff Salacia Ratatouille Salad Ceviche Salmon Bisque Salmon Cakes Salmon in Puff Pastry Salmon Pate Salmon Quesadillas on the Grill Salmon Stuffed Cherry Tomatoes 278

83 237 151 178 23 248 33 153 115 37 69 246 202 256 181 47 168 115 209 248 208 106 27 216 126 158 157 25 170 221 184 265 207 78 179 162 53 80 113 111 30 27 17

Saltspring Sausage Saltwater Taffy Sandwich Cookies Sausage Stars Sautéed Geoduck Sautéed Sugar Snap Peas Sautéed Zucchini Savory Bleu Cheese Muffins Savory Eggs Savory Sweet Potatoes Scalloped Potatoes Scallops Normandy Scallops Wrapped in Bacon Schumacher’s Spinach Salad Scotch Shortbread Scrambled Eggs with Bacon Seafood Fettuccine Seafood Fricassee Seafood Risotto Seasoning Salt Selah Cinnamon Bread Sensational Salad Seven Layer Salad Shark Reef Muffins Shaw Island Steak Marinade Shellfish Chowder Shopper’s Chicken Shredded BBQ Beef Shrimp and Scallop Brochette Shrimp Asparagus Soup Shrimp Burgers Shrimp Dip Shrimp Mold Shrimp Pasta Salad Shrimp Wyman Skippy’s Sugar Sandwich Sleepy Time Sachets Sliced Tomatoes Smoked Salmon and Avocado Dip Smoked Salmon and Chevre Pizza Smoked Salmon Fettucine Smoked Salmon Quiche S’mores

238 262 220 22 124 164 165 185 235 154 151 120 17 48 223 234 125 78 158 255 249 45 47 183 129 77 140 98 120 82 105 29 39 52 31 100 265 161 29 113 113 241 225 279

Snickerdoodles SoCal Pasta Salad Sole Almondine Soufflé au Grand Marnier Sour Cream Waffles South Beach Sunset Salad South Blakely Trout Southwest Style Halibut Spaghetti Soufflé Special Spinach Salad Speiden Panini Spice Rubbed Fish Spinach Apple Salad Spinach Balls Spinach Pie Spinach Salad with Curry Dressing Spinach Supreme Spring Fruit Cups Spring Greens Squirrel Cove Noodle Salad Steak on a Rock Steak Tacos Steamed Mussels Stewed Sea Bass St. Orres Brown Rice Pilaf Strawberries Romanoff Strawberry Butter Strawberry Cream Pie Strawberry Salsa Stuffed Clam Shells Stuffed Portobello Mushrooms Stuffed Sole Stylish and Simple Summer Vegetables Sunshine Salad Surprise Cupcakes Susan’s Sweet Rye Bread Swedish Pancakes Sweet and Sour Meat Balls Sweet Marie Bars Tabouleh Salad Take Along Casserole Tapenade 280

221 66 117 195 232 60 118 116 144 48 99 114 49 19 241 61 163 238 55 63 127 104 124 119 157 200 256 201 256 40 168 117 39 163 55 214 177 232 38 215 66 161 36

Tarragon Dressing Tarragon Mustard Teriyaki Almonds Teriyaki Meat Sticks Tessa’s Fish Marinade Thanksgiving Potatoes Tomato Basil Soup Tomato Lime Soup Tomato Sandwich Tony’s Opulent Omelet Tortellini Salad Tortilla Roll-Ups Tramp Harbour Casserole Treasure Chest Tropical Dutch Baby Trumpeter Mousse Tuna and Noodles Tuna-Peach Macaroni Salad Turkey Tetrazzini Turtle Bars Twisted Sisters Frittata Tyrolean Cheese Soup Vanilla Cream Cheese Frosting Vanilla Poached Pears Veal Scallops Veal Stew Very Best Fudge Very Best Turkey Soup Vichyssoise Wall Street Soufflé Weiner Winks Westcott Bay Oyster Stew Westsound Poor Boys White Bean Salad Wild Blackberry Cobbler Wild Rice Mussel Salad Winter Pear Butter Yorkshire Pudding Your Basic Vinaigrette Zucchini Bread

63 257 253 28 114 152 73 75 107 236 57 20 131 40 249 192 146 60 137 217 234 88 209 242 133 90 225 86 84 235 107 79 104 54 204 54 259 179 65 178

281