From my kitchen to yours

Head chef Nazzareno Casha

Table of contents 1

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Appetizer Bread Main Dish Salad Sauce Side Dish Snack Soup Dessert

Cooking Terms Definition 2

A La Meaning "In the Style of", i.e. Chicken a la King, which describes the chicken dish, made in the style of the chef, who created this dish. a la mode A French term meaning "in the mode of", describing how a dish is prepared. Americanized to mean ice cream with your pie.

Acini de pepe Italian for "peppercorns", these are tiny peppercorn-shaped pasta.

Aioli A strongly flavored garlic mayonnaise, often with other herbs added, from the Province region of southern France. It often accompanies meat, fish or vegetables. al dente An Italian term, usually referring to pasta, used to describe the texture of slight resistance when bitten. The meaning of the phrase is "to the tooth."

Dentists, perhaps, mean something else.

Albacore A variety of tuna fish, with white meat and a high fat content.

Albumen Egg whites.

Alf redo A rich sauce of butter, cream, grated parmesan cheese and black pepper most commonly served over fettuccine.

Almond paste Made of ground blanched almonds, sugar and glycerin or other liquid. Almond extract is sometimes added for more intense almond flavor.

Almond paste is less sweet and slightly coarser than marzipan. Used in a variety of confections, it is available in most supermarkets.

Amaranth An annual plant. Greens have a slightly sweet flavor and can be cooked or served in salads. Seeds can be ground into flour or used as cereal.

Found in Caribbean and Asian markets. Considered nutritious and high-protein.

Anaheim Chile One of the most common fresh chilies available in the U.S. Long, narrow, green, and usually mild. Named after Anaheim, California. No further relation to the Angels.

Ancho chile Dried poblano chile. Deep reddish brown color, 3 to 4 inches long.

Considered the sweetest of dried chiles.

Angel hair pasta Very thin strand-style pasta.

Angelica A sweet herb grown in Europe. Member of the parsley family, with pale green stalks.

Anglaise A French term for boiled or poached food, meaning "English style."

Also used for breaded and fried foods.

Appellation A designated wine growing area, as defined under local laws.

Somewhat standardized across many countries.

Applejack A brandy made from apple cider.

Arborio rice Short, fat, starchy rice. Usually used to make risotto.

Armagnac A fine French brandy which, like cognac, is aged in oak for up to 40 years. It is from the town of Gascony near Bordeaux.

Arroz Spanish word for rice. Arroz con pollo, for example, is a dish made with rice and chicken.

Artichoke The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves. When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf. At the center, scrape off 3

the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat. The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish.

Arugula A bitter and aromatic salad green. Good source of iron and vitamins A and C. au lait A French term meaning "with milk."

Aurore sauce A pink sauce made by combining bechamel (white) sauce with tomato puree.

Babka A Polish sweet bread made with rum, almonds, raisins, and orange peel.

Bagna cauda An Italian appetizer dip made with olive oil, butter, garlic, and anchovies. Usually served with raw vegetables.

Bagoong An Asian fish sauce from the Philippines. It is a salty liquid from salted, cured, and fermented fish or shrimp. Used to flavor many Asian dishes.

Basmati rice A long-grain, nutty flavored rice. Originally grown in the Himalayan foothills in India. baste To brush food as it cooks with butter, meat drippings, or stock. Basting keeps baked or roasted foods moist. beard to tail For crustaceans such as shrimp or lobster, once the head and body have been removed what is left is cut "beard to tail" or top to bottom on the underside to extract the meat.

Beau Monde Seasoning A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets.

BĂŠchamel sauce A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.

Beef tartare Finely chopped, high quality beef, seasoned with salt, pepper, and herbs, and served raw.

Beignet New Orleans pastry, deep fried and served with powdered sugar, like a fritter. A savory beignet may be made with herbs.

Bell pepper the best known of American sweet peppers it belongs to the Capsicum family like the chile pepper but is mild, sweet flavored and crisp.

Though most often bright green, there are also red, yellow, orange, purple and brown varieties. They may be used in cooking or eaten raw, with seeds and stems removed.

Bellini Italian drink made with champagne and peach nectar.

Beni shoga Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as gari.

Berbere Ethiopian spice blend used in stews and soups.

Besan Indian flour made from ground, dried chickpeas. Used as a thickener, and in Doughs and noodles. Highly nutritious.

Betty Baked pudding made from sugar, spices, fruit, butter, and breadcrumbs.

Very old, colonial American dessert, though Betty Rubble was much older still.

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French sauce, meaning "white butter". Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick.

Beurre maniĂŠ A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken. biltong From Africa; air-dried, cured meat strips. Like American beef jerky, but considered finer. Made from beef or game.

Bisque A thick soup made of pureed seafood and cream.

Bitters Bitter flavored distillation of herbs, bark, roots, and plants. Used in cocktails and cooking. The most popular brand is Angostura bitters.

Blackened A cooking technique made famous by Louisiana chef Paul Prudhomme. Meat or fish is usually seasoned with a cajun spice mixture and then cooked in a cast iron skillet that has been heated almost red hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead.

Blanch A cooking technique of placing food into boiling water for a short time, then in cold water to stop cooking.

Blanquette A French term for creamy stew made of veal, chicken, or lamb, mushrooms and whole small white onions.

Blend To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined.

Blintz A very thin pancake, rolled around a filling and sauteed until golden brown.

Buckhurst A German sausage made with ground veal and herbs.

Boiling To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level. A rolling boil is one that can't be slowed by stirring.

Bolognese A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream.

A ragu is a fypical Bolognese sauce.

Bone When used as a cooking verb, it means to remove the bones.

Borscht A Russian or Polish soup made with beef stock, beets, and other vegetables or meat. Traditionally topped with sour cream. Served hot or cold.

Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings. In Louisiana it is made with pork, rice and onions.

Bouillabaisse A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread.

Bouillon A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.

Bouquet Refers to the fragrance of wine.

Bouquet garni Herbs tied or bagged in cheesecloth and used to flavor soups or broths. They can easily be removed at the end of cooking.

A cooking technique of browning meat, then slow cooking in a tightly covered container with a small amount of liquid.

Brazil nut The seed of a large, Amazon jungle tree. High in fat and high in the 5

antioxidant, selenium.

Bread starter Before commercial baking powders and yeasts were available, bread starters were a mixture of flour, water, sugar and yeast set aside to ferment and then kept alive by regularly adding equal parts of water and flour. Various types of starters include sourdough and Herman (see word search for recipes).

Two cups of starter mixture substitutes for each package of yeast called for in a recipe. The starter should not be used if it turns orange or pink as it has been invaded by undesirable backteria and must be discarded.

Brown sugar Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste. brochette Traditionally, this is toasted bread rubbed with garlic and olive oil.

Now the bread is more often topped with tomatoes, herbs, mushrooms, or other items.

Bubble and squeak An English side dish made with mashed potatoes and cooked cabbage mixed together and fried.

Bugler Steamed, dried, and crushed wheat kernels. Used in Middle-Eastern dishes like Tabbouleh.

Bundt pan A round baking pan with a tube in the middle and fluted sides.

Bundt was a trademarked name, but now the term is generic.

Butterfly A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly (though a meaty, dead one.)

Byrrh French drink of combined red wine and quinine water.

Cacao A tropical tree whose seeds are used to make cocoa and chocolate.

Caesar salad Famous salad first made by Caesar Cardini in Tijuana, Mexico.

Romaine lettuce and croutons are tossed with garlic, olive oil, lemon juice, anchovy, egg, and Worcestershire sauce. An editor favorite is to substitute crisp chopped celery for the croutons.

Cajun A culinary style of French and Southern origins, associated with the deep south. There are numerous well known dishes, such as Jambalaya, that come from this cuisine.

Caldo Verde A Portuguese soup made with kale, potatoes, and liguica sausage.

Calorie An energy unit of measure. It is defined as the energy required to heat one gram of water by one degree C. at sea level. Fat and alcohol both have nearly twice the calories per unit of weight than carbohydrates and proteins. cambric tea An American beverage of milk, water, sugar, and tea, served hot. canapĂŠ An appetizer or hors d'oeuvre of bread or crackers with some savory topping.

Cannelloni A large, tube-shaped pasta. They are generally boiled, stuffed, and served with a sauce.

Cannoli Italian dessert of deep fried pasta shells filled with a sweet ricotta cheese mixture.

Canola oil This Canadian oil is made from the rapeseed. Who'd want an oil named after the rapeseed? It is low in saturated fat and high in monounsaturated fat, making it a relatively healthy oil.

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Capellini Thin pasta, slightly thicker than "angel hair" pasta.

Capers The flower but of a bush native to the Mediterranean and parts of Asia. It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables.

Cappuccino An Italian coffee beverage of expresso, a little steamed milk, topped with steamed milk foam and cocoa powder.

Capsaicin The "heat" in chiles comes from this compound. Most prevalent in the seeds and veins of the chiles.

Caramel A candy produced by melting sugar to between 320 F. and 350 F. When cooled, it is hard and brittle. Soft caramel, used as an ice cream topping, is made by mixing butter and milk with the caramel.

Caramelize A cooking technique of topping a dish with sugar and then melting the sugar with high heat. This is the technique used to make creme brulee. capriccio Italian dish of raw beef, very thinly sliced, drizzled with lemon juice and olive oil, and topped with capers and onions. cassata A traditional Italian dessert, typically made with sponge cake enclosing a ricotta-chocolate filling.

Cassoulet A French dish of white beans and meats, slow cooked in a covered pot.

Caster sugar Also spelled castor sugar is the British equivalent for superfine sugar. It dissolves easily and can be used for such things as making meringues and sweetening cold liquids. It can be substituted for regular granulatd sugar cup for cup.

Caul A fatty membrane taken from pig or sheep. It is used to wrap preparations, such as pate, and it melts while cooking. caviar Classic, famous appetizer of sturgeon roe (eggs). Beluga caviar is considered the best, coming from the Caspain Sea of Russia and Iran. Lesser caviars are available from other fish species.

Cayenne Bright red, very hot chile pepper. Used to make cayenne pepper, or ground for soups and sauces.

Celeriac The root of a variety of celery, used raw or cooked or pureed in a variety of dishes.

Celery A popular vegetable; stalks and leaves are used extensively in salads, appetizers, soups, and more. Originally considered a medicinal herb.

Celsius A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/5.

Chafing dish A dish kept above a heat source to keep food warm.

Challah A rich Jewish yeast bread, traditionally formed in a braid.

Chalupa A corn tortilla shaped like a boat, fried, then filled like a taco.

Chapati Indian whole-wheat bread; flat round cakes cooked on a griddle.

Chard A vegetable related to the beet, used for its leaves and stalks. High in iron, and vitamins A and C. Chaurice A Creole and Cajun sausage. Made from pork, and normally spicy.

Served on its own, or in gumbos and jambalayas.

Cherries jubilee A famous dessert of dark red cherries, sugar, and brandy, 7

flamed then served over ice cream.

Chervil A mild, anise-flavored herb related to parsley.

Chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling.

Chestnut A large, sweet nut of the chestnut tree. Prepared in a variety of ways after removing the shell and inner skin (not just roasted over an open fire, with Jack Frost nearby.)

Chickpea also called garbanzo beans, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes.

Chicory A bitter-tasting green, related to endive. Common in Southern cooking.

Roasted roots are used to make a coffee style beverage, or coffee additive.

Chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.

Chile The spicy fruit native to Mexico. Its popularity since the 1500's now extends to Europe, Africa, and Asia as well as the western hemisphere. Many varieties, from large to small, mild to hot. Most of the "heat" is in the seeds and veins, and comes from the chemical compound capsaicin.

Chimichanga A burrito that is fried or deep fried. A specialty of Sonora, Mexico.

Chimichurri An Argentinian herb sauce of olive oil, parsley, vinegar, oregano, onion, garlic, and seasonings.

Chinois A fine, metal sieve, used to puree or strain food.

Chirinabe A family-style Japanese dish of fish and vegetables, cooked in a central pot of broth at the table.

Chives A hardy, perennial herb (Allium schoenoprasum) of the lily family, with small, slender, hollow leaves having a mild onion odor: used to flavor soups, stews, etc.

Chocolate A highly refined and processed derivative of cocoa beans. True chocolate must be made with cocoa butter and chocolate liquor, both derived from the processing of cocoa beans. The addition of sugar and spices produces the various bitter to sweet chocolates used in baking. Milk solids are added for milk chocolate.

Chop suey Not a Chinese dish, but rather an American-Chinese dish, made of chopped meat, mushrooms, bean sprouts, water chestnuts, bamboo shoots, onions, and rice.

Chorizo A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking. As opposed to other sausages, casing should be removed before cooking.

Chowder Most often thought of as clam chowder, but really is any thick and chunky soup.

Churn The process of agitating cream until it separates into solids and liquids.

The solid fat result is butter.

Chutney A spicy, Indian condiment made from fruit, vinegar, and spices. It is served with curries and other dishes, or as a spread or appetizer with cheese.

Cilantro The stems and leaves of the coriander plant, also known as Chinese 8

parsley and coriander. It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round. Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature.

Clafouti A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream.

Clarified butter Butter with milk solids removed. This form of butter is good for frying as it has a higher smoke point than butter containing the milk solids.

Easy to make by slowly melting butter in a bowl until the solids settle to the bottom. Then chill until hardened, turn over, and skim off the solids.

Coddle Slow cooking of eggs in hot water. Used as a way to reduce the danger of salmonella poisoning from tainted raw eggs, when raw eggs are called for in a recipe (such as in Caesar Salad.)

Coffee World-wide popular beverage produced by steeping roasted, ground coffee beans. Coffee flavor is produced by hundreds of chemical compounds, and is among the most complex of any food or beverage.

Cognac A fine brandy from the Cognac region of France. Various grades, such as VSOP and XO indicate how long the product as aged.

Coleslaw A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs. Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect.

Collard A Southern green of the cabbage family. A popular preparation method is boiling with bacon, but any preparation used for spinach may also be used.

Compote A dessert dish of fruit which has been slowly cooked in a syrup, then chilled.

Concasse If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces. Generally a mixture that is coarsely chopped or ground. comfit A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and preservative and can be refrigerated up to 6 months. consommĂŠ A clarified meat or fish broth which can be used as a soup or sauce base.

Cooking slow Process which cooks food with a low, steady, moist heat often over a period of 8 to 12 hours. A slow cooker or crock pot is an electic appliance which can cook the dish while you're away and doesn't heat up the kitchen. Some vegetables may become over-cooked before other ingredients are done but could be added later in the cooking time or partially cooked on the stovetop and added at a later time.

Cooking spray Aerosol cans sold in grocery stores containing vegetable oil or 9

sometimes olive oil which can be sprayed in a fine mist. Especially good for "oiling" cooking pans so food does not stick. Sold under brand names such as PAM or Mazola Pro Chef. Gourmet stores also carry pump sprayers such as one marketed under the name "Misto" which can be filled with the cooking oil of your choice to use as a spray. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil. If cooking spray is unavailable to you, simple wipe the pan with a light layer of cooking oil.

Cool Whip A prepared pre-sweetened imitation whipped cream topping found in the freezer section of American grocery stores. A sweetened whipped cream could be substituted if whipped fairly stiff.

Coral lettuce A type of lettuce with leaves resembling coral. Any lettuce with curly or spiky leaves is usually a suitable alternative.

Core To remove the coarse and often fibrousor seed filled center of vegetables and fruits such as squash and tomatoes or apples, pineapples and pears. Coring fruits and vegetables allows for sweet or savory fillings to be pressed in and then baked inside.

Coriander A spice made from the seeds of the coriander plant, whose leaves are the familiar cilantro of Asian and Mexican cooking.

Cornichon A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats.

Courgette The French word for zucchini.

Court-bouillon A poaching broth made of vegetables and herbs boiled for 30 minutes then allowed to cool before straining. Wine, lemon juice, or vinegar can be added as well.

Couscous A beady grain of semolina used in North African cuisines. Typically boiled like rice, with spices and vegetables or fruits.

Crazy Salt See Jane's Krazy Mixed-Up Salt Cream The milk-fat portion of separated milk. Cream is categorized by the amount of milk fat. Light cream contains about 18-30% fat, light whipping cream 30-36%, heavy whipping cream 36-40%. Half and half is a blend of light cream and milk, with about 12% fat.

Cream (to) As a verb,to blend together, as sugar and butter (or shortening), until mixture takes on a smooth creamy texture cream of tartar A powdery acid that comes from deposits inside wine barrels.

It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume. crème brulee A custard dish that is topped with sugar that is carmelized under a broiler or with a torch. crème fraiche Cream that has fermented into a thick, tangy sauce. It doesn't curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping.

Crockpot An electric cooking pot with a crockery liner in which foods are cooked on lower temperatures for a longer time period. The advantages are being able to cook a recipe overnight or while you are at work without having to watch or worry about it. The flavors have a chance to blend nicely and cheaper cuts of meat usually come out very tender. Also referred to as a "slow cooker".

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Crown roast A preparation of meat, where a rib section is tied in a circle with the rib ends up. Often, the center is filled with vegetables or stuffing. Once baked, the rib ends are decorated with paper frills, and the dish is presented on a large platter before carving.

Cube of butter 1/2 c. of butter Cumin A very aromatic seed, sold in seed and ground form. Used Asian, Mexican, and Middle Eastern cooking.

Curdle The separating of milk into curd and whey (the solid and liquid. Acids, such as vinegar or lemon juice, can curdle milk, as can boiling.

Cure The process of treating food to preserve it. Curing methods include smoking and salting. Salting can be done by dry packing or by soaking in brine.

Curry A gravy-based Indian dish. The gravy is made from curry powder, the rest of the dish can be most any type of meat and starch.

Curry powder A powdered blend of many spices and herbs. True curry powder is made fresh for each use. It can be sweet, spicy, or savory, depending on the mix of herbs and spices used by the cook.

Cut across the grain see cutting on the bias (cooking term) Cutting on the Bias Cutting on the bias is a sewing term in which you cut on the diagonal to the weave of the fabric. To find the true diagonal, unravel an edge of the fabric until you get to one straight thread, then fold that edge over to a 90 degree angle to itself. Cutting on the bias is used for trims and such because it has more stretch to it and gan go around curves easier with less bunching. (I don't know why this was requested of the Online Cookbook but we try to please.-Editor) Cutting on the bias Cutting at an angle across the grain of meat, generally providing more tenderness to inexpesive cuts such as flank or round steak, used for stir fry to reduce shrinkage prior to cooking. Retains moisture in cooked meats.

Daikon A sweet Asian radish. May be eaten raw or cooked.

Damper Australian bushman's bread made from flour salt and water.

Dandelion greens A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee."

Darjeeling tea A black tea from the Darjeeling province of India.

Dash A small measure of an ingredient, generally considered to be about 1/16 teaspoon, though it isn't measured. The cook instead adds a single splash of liquid or a pinch of dry ingredient.

Daube A braised French dish of beef, wine, and vegetables.

Decant The pouring of wine (generally) from the bottle to another container, slowly, so any sediment remains in the bottle.

Deer meat venison.

Deglaze The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan. As the liquid reduces, it becomes a sauce flavored by the meat. Usually, stock or wine is used as the liquid.

Desiree potato A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.

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Devein To remove the vein from the back of a shrimp.

Dice To cut food into small cubes about 1/4 inch or 5mm across.

Dill An annual, pungent herb, used in a variety of dishes and cuisines.

Divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.

Dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food.

Double boiler A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning.

Drained and rinsed When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process.

Dredge To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.

Drippings The liquid and melted fat left from cooking meat in a pan. drizzle To slowly pour a fine stream of liquid over a dish.

Dumpling A dough ball cooked in a liquid, such as soup.

Dutch oven A large, normally cast iron, pot with a very tight fitting lid that prevents steam from escaping during cooking. each as in 1 lemon, 1 onion, or whatever.

Earl Grey tea A tea blend from Indian and Sri Lankan teas, named after the former Prime Minister Grey of England.

Edamame Fresh soy beans, available in Japanese markets and restaurants.

Egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods.

Eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added.

Eggplant A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name.

Empanada A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit.

Emulsion A mixture of two liquids that don't normally mix well. It is done by rapid stirring and slowly pouring one liquid into the other. A blender or food processor makes the job very easy.

Endive One of three types of plants: Belgian endive, which is grown without light to produce white leaves, curly endive with curled, lacy leaves, and escarole.

Escarole is the mildest, the other varieties being bitter.

Enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. Escarole A type of endive. Milder than Belgian endive.

Essence An oily, concentrated extract from foods, used to flavor certain dishes.

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Etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice.

Evaporated milk Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however.

Extracts Flavorings from various foods, concentrated through evaporation or distillation. Due to their intense flavor, they are added in very small quantities to dishes.

Fagioli The Italian word for beans, generally meaning white beans.

Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.

Fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas.

Farfel Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces.

Farmers Cheese Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964.

Fava bean A bean the looks like a large lima bean, popular in Mediterranean and Middle Eastern cooking. They have a tough skin that can be removed by blanching.

Fennel A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor.

Fenugreek Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries.

Fermentation A chemical change in foods, such as wine, cheese, and yogurt.

The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.

Fettuccini Wide (about 3/8 inch), flat pasta noodes.

Fiber The portion of plant foods that cannot be digested.

Fig A fruit originating in Africa, Asia, and southern Europe, now cultivated world wide. Many varieties. High in iron, calcium, and phosphorus.

File powder A standard seasoning of Creole cooking. Made from ground, dried sassafras leaves.

Fines herbes A French mixture of finely chopped herbs, traditionally chervil, chives, parsley, and tarragon.

Fino A Spanish sherry, considered to be one of the world's best. Unlike some sherries, fino should not be aged.

Firm ball stage A stage of candy cooking of 244 to 248 degrees F. At this temperature, a drop of syrup into cold water will form a firm ball.

Fish sauce An Asian liquid made from fermented, salted fish. Used in many 13

Asian cuisines. flambĂŠ A dramatic step in cooking where liquor is added to food, warmed, then ignited.

Flours All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour.

Flours come in bleached and unbleached varieties. Generally these are interchangeable, but bread bakers usually prefer unbleached. flute To create decorative patterns in foods, such as pie crust edges, mushroom caps, etc.

Focaccia Italian - a flat round bread brushed with olive oil and sprinkled with salt, then topped with other herbs as the cook desires, then baked.

Fold (to) to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example..

Garbanzo beans Also called chickpeas, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes.

Gari Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as beni shoga.

Ginger The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma. Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger)has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses.

Glucose A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes.

Glycerin, glycerine A colorless, odorless,syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy.

Guinness stout A brand of of strong dark beer which originated in the British Isles. It is made with dark-roasted barley and is more fragrant of hops than other types of beer.

Half and half A blend of light cream and milk, which produces a cream with about 12% milk fat.

Hanger steak Beef muscle over the 7th and 8th ribs; similar to flank or skirt steak in texture and rib-eye in flavor. This muscle is little used by the animal and full of blood giving the cooked meat a reddish appearance.

Hardtack A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's. It is also known as ship biscuit and sea bread.

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Haricot vert Haricot vert is a fancy name for green beans or string beans.

Heavy cream see cream Horseradish sauce A condiment used with fish or meat. Available at most supermarkets.

Hummus A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil. It is often served with pita bread for dipping.

Jane's Krazy Mixed-Up Salt Jane's Krazy Mixed-up Seasonings including Original Mixed-Up Salt. Distributed by Flavor Delite, Inc. in Richburg, SC. Phone 1-800-257-6174 EX 225. It is primarily a coarse ground salt most noticably flavored with onion and garlic powders but also contains some anonymous spices. Found with the other spices and herbs in our local Safeway supermarket right between the Lawry's seasonings and the Shilling-McCormick stuff. $3.49 for 9.5 oz.

Kale a member of the cabbage family closely related to collard greens. Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A. Kale is best steamed or boiled and served with butter.

Kirsch Kirsch or kirschwasser is an unsweetened distillate (liqueur) of fermented cherries having the flavor of fermented cherries and brandy.

Mache A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor. It can also be steamed and served as a vegetable. It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn).

Margarine a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins. Also known as oleo in some areas.

Marinara sauce A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats.

Mesclun A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix.

Milnot a brand name of a canned evaporated milk.

Miso A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes. It is high in vitamin B and protien and can be found in Japanese markets and health food stores.

Oleo An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats.

Orange jello shots Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers.

Orange water Orange water or orange flower water is a fragrant distillation of orange blossoms and used in flavoring baked goods and other sweet and savory dishes and in drinks such as a Ramos Gin Fizz. Look for it in the liquor section with things like grenadine and margarita salt.

Parboil To partially cook food by boiling briefly in water. This may be done to 15

longer cooking ingredients to make sure all ingredients are done at the same time such as in stir-fries.

Passata Italian for mash or puree.

Periperi A spicy marinade from Mozambique for a variety of meats. Use word search for recipe. Other versions are used in Portugal, Brazil and other cuisines.

Pick Over To look through the berries or other fruits or vegetables to remove any spoiled ones, leaves or other things you might not want in the dish you are cooking.

Pipe To extrude food though a pastry bag to garnish or decorate. May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc.

Popover A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven!

Porcini mushrooms Pale brown mushrooms which can range up to 10 inches in diameter. May be available fresh in the U.S. in some markets, but can also be found dry. Soak dry mushrooms in hot water for about 20 minutes before using in recipes.

Pumpkin A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish.

Ramp A wild onion that resembles a scallion with a strong garlic-onion flavor.

Found in specialty produce markets from March to June.

Red Cabbage A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws.

Ricotta cheese An Italian cheese similar to cottage cheese but slightly grainy and sweet. Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute.

Rose hip The reddish-orange fruit of the rose (after the petals have fallen). High in vitamin C, they are used to make jellies and jams, syrup, tea and wine.

Rosewater A perfume flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.

Rotel Tomatoes A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices. They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes.

Scald Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.

Scalding milk Heat milk to just below the boiling point. This can slow the souring of the milk.

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Scant Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.

Shallots Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.

Snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies. Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster.

Soft crack stage In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees.

Spiedini Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish).

Stick of butter one stick or cube of butter equals 1/2 cup.

Stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.

Sweat, to to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ Tabasco (Sauce) Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy.

Ahini Sesame seed paste used in Middle Eastern cooking.

Tamarin French for the tamarind, a tropical tree and its acid, pod-like fruit. The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking. The seeds are ground into a meal and baked as cakes. The fruit has laxative properties.

Tapas Appetizers popular throughout Spain.

Tart Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.

Tempe Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu. Also spelled tempeh.

Tempering Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.

Tempura Japenese style of batter dipped and deep fried fish or vegetables.

Teppanyaki cooking Japanese cooking on a grill.

Tex-Mex Food derived from the combined cultures of Texas and Mexico.

Burritos, nachos and tacos are considered Tex-Mex dishes.

Thyme Herb of the mint family that is native to southern Europe. It is a basic 17

herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces.

Imbale Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.

Tofu Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked.

Tomatillo Similar to a small green tomato and from the same nightshade family, tomatillos are distinctive in their thin paper like covering. Typically used green they have a lemon herb flavor and are found in Southwestern and Mexican dishes.

Tournedos Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking.

Trifle Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.

Tripe Most often, the lining of beef stomach. Among other things, used in the Spanish soup Menudo.

Tripolini Small, bow tie shaped pasta.

Truffle Fungus that is considered a delicacy. Prized fragrance is earthy and garlicky. Very expensive due to cultivation techniques. Pigs and dogs actually ferret out the fungi which grow several inches below the ground.

Truss Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.

Tube pan A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube. The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan.

Tulipe French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit.

Tureen Deep-sided, covered dishes used in serving soups and stews at the table.

Turnover Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across.

Tutti-frutti Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.

Udo Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.

Unleavened Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.

Vanilla Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process.

Varak Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.

Veal Meat from a young calf, generally from 1 to 3 months old.

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veloutĂŠs sauce One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.

Verjuice (verjus) Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.

Vermicelli Pasta which is shaped in long thin strands. Much thinner that regular spaghetti.

Verte sauce French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.

Vichyssoise Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz Vinaigrette A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.

Vindloo Hottest of the Indian curry dishes. They come from central and southwestern coastal India. A complexed spice mixture made up of mustard, cumin, ginger, pepper, fungreek, cloves and coriander makes up the basic sauce.

Red chilies and tamarind concentrate add heat and unique flavoring. Sauce is typically combined with meat and served over rice.

Waldorf salad Salad made of apples, celery and mayonnaise originally from Waldorf Astoria Hotel in New York, circa 1890s. Walnuts have been added to modern recipies.

Wasabi Japanese version of horseradish. It's a green condiment with sharp, firey flavor. Can be purchased in powdered form from most Asian markets.

Typically mixed into paste and served with soy sauce at the table. Wasabi is made by combining water with wasabi powder. Wasabi powder is powder made from Japanese horseradish. You can find it in Asian markets, specialty food stores, and in some grocery stores. It also is available pre-made. It should be a vivid green color.

Wassail Norse for "be in good health". Wassail is a drink made from wine or ale that is mixed with sugar and flavored with spices. Traditionally served in wassail bowl and ladled into cups.

Water bath The container of food is placed in a large, shallow pan of warm water providing a gentle heat. The pan of water is cooked in either the oven or on top of a stove. The water bath (or in French, bain marie) is designed to cook dishes such as custards, sauces, and mousses without curdling.

Water biscuit Crisp cracker that is often served with wine and cheese. Its blandness is a compliment to wine tasting because it allows the wine flavor to come through.

Watercress Plant with small dark green leaves that can be found around cool fast running water. Bitter, peppery flavor compliments salads, sandwiches and soups. Usually available year-round in markets.

Whelk Large marine snail of the gastropod family. The foot-like muscle is flavorful but tough. It is typically tenderized by pounding before cooking.

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Sometimes found in Italian recipes. whetstone Extremely hard, fine grained blocks of carborundum that are commercially sold to sharpen knives and cutting tools. Knives should be periodically honed on whetstones to keep them sharp.

Whip to beat ingredients until light and fluffy.

Wild rice Popular for its nutty flavor and chewy texture but not really a rice at all. Wild rice is a long grained marsh grass that's native to the Great Lakes region and traditionally harvested by native Indians. It's very expensive and usually combined with other rices or grains.

Wok Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.

Won ton Chinese dumpling made from won ton skins (paper thin sheets of dough made from flour, eggs and salt). Skins are filled with meat, seafood or vegetable mixture then boiled, fried or steamed and served as appetizer with dipping sauces.

Wood ear Variety of mushroom also known as cloud ear, tree ear or silver ear.

Delicate to bland flavor that usually absorbs taste of more strongly flavored ingredients in dishes. Typically found in Asian markets as dried or fresh.

Worcestershire sauce Thin, dark, piquant sauce used to season meats, gravies, soups and vegetables. The many formulas are typically made various quantities of soy sauce, garlic, lime, molassaes, tamarind, onions, molasses, anchovies, vinegar and seasonings.

Yam A tropical-vine tuber found in South and Central America, West Indies, Asia and Africa. Frequently confused with sweet potatos, true yams are from different plant species and are not widely marketed or grown in the U.S. yarrow Pungent herb found in Europe and North America. It has a very strong aroma and is used sparingly in egg dishes, salads and soups.

Yeast A living single celled organism that grows and converts its food (through fermentation) into alcohol and carbon dioxide. Most commonly used to leaven breads and in beermaking.

Yeast bread Any bread that uses yeast as a leavening agent. As the yeast ferments it produces alcohol and carbon dioxide gas. The gas expands and causes the bread to rise. Oven head kills the yeast and evaporates the alcohol Yogurt Dairy product made from milk that is fermented and coagulated from introduced or natural "friendly" bacteria. Can be made from the milk of many animals but cow's milk is most popular. Commercially available in flavors, with fruit and as a frozen dessert.

Yorkshire pudding Cross between a popover and a souffle that is traditional compliment to British roast beef. Made with butter, eggs, milk and flour, it's baked in beef drippings until crisp and puffy. Made in shallow baking dishes or muffin pans and, like souffles, are best served immediately after baking before they "deflate".

Zest Outermost layer of citrus skin typically removed with citrus zester to create thin strips. Only colored portion of skin (not white pith) is considered the zest.

The aeromatic oils in citrus skin add considerable flavor to food.

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Zinfandel Red wine grape brounght to the U.S. from Italy. Its spicy raspberry flavor makes fruity to rich red wines.

Ziti Long thin tubes of macaroni pasta. zucchini Summer squash shaped in slightly curved cylinder. skin color can vary from light to dark green with off-white flesh. Typically picked when 6-10 inches long and may be used in a variety dishes with varied preparation techniques. Can be found year-round in most supermarkets.

Zuppa Italian word for soup.

Zwieback From the German word for twice baked. Refers to bread that is baked, sliced and reheated in the oven until dry and crisp. Frequently served to those with digestive problems because of its digestability. It has a slightly sweet flavor.

Spicy hot chicken wings, hot!

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Serves/Makes: 20+ wings Ingredients           

20 chicken wings, small sized if possible 1/2 cup (125 ml) margarine 1/2 cup (125 ml) Tabasco sauce (hot!)

3 tsp (15 ml) flour 1 tsp (5 ml) parsley, chopped 1/2 tsp (2 ml) basil 1/4 tsp (1 ml) cayenne pepper dash salt dash pepper dash garlic powder dash of sage

Preparation      

Mix all ingredients for the sauce, let refrigerate 10 min.

Cut tips off of chicken wings, and dry them with paper towels.

Deep fry the wings at a high temperature, until golden.

Make sure wings are completely done inside, not pink!

After done, coat wings in sauce, cover completely.

Serve steaming hot with celery stalks and blue cheese/ranch dressing!

Chicken Salad Indienne in Pastry Puffs

Serves/Makes: varies Ingredients

22

                  

Chicken salad ingredients: 1 cup (225 ml) cooked poultry per person celery stalk small onion, quartered 1/4 cup (60 ml) mayonnaise per cup meat 1/4 cup (60 ml) coleslaw dressing per cup meat 1 tsp (5 ml). curry powder per cup of meat (optional - I have never used) 3 mandarin orange sections (canned) chopped per cup meat 1/4 cup (60 ml) white raisins per cup meat 1 tbsp (15 ml) Major Gray Mango Chutney per cup meat 2 - 3 strips bacon per cup meat (optional - I have never used) toasted almond slivers or slices Pate a choux ingredients: (makes about 25 cocktail size puffs) 1/2 cup (125 ml) water 4 tbsp (60 ml) sweet, unsalted, butter 1/2 tsp (2 ml). salt 1/2 cup (125 ml) sifted, unbleached, all-purpose flour 3 eggs

Preparation                     

Chicken salad: Combine celery, onion and water in a sauce pan.

Poach chicken.

Remove meat from bones.

Combine mayo, coleslaw dressing, and curry powder (if using).

Mix with meat.

Add orange sections, raisins, chutney, toasted almonds and bacon (if using).

Puffs: Preheat oven to 400 degrees (200 C.).

Combine water, butter and salt in small saucepan and bring to boil.

Remove pan from heat, pour in flour all at once.

Stir well to combine and return to medium heat.

Cook, stirring constantly, until sticky and pulls away from sides in a ball.

Remove pan from heat and cool for about 1 minute.

Stir in two eggs, ***one at a time***, making sure first one is completely incorporated before adding second.

Beat vigorously at end.

Lightly grease baking sheet.

Drop batter on sheet by spoonfuls (or use bag if using for eclairs).

Beat remaining egg in bowl and brush tops only with this egg.

Set baking sheet in middle rack and ***reduce heat to 375 degrees (200 C.).

Bake for 20 minutes or until they have puffed and are firm and golden brown.

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  

Remove puffs from oven.

Using a small knife, cut a slit in the side of each puff to allow steam to escape - will be soggy if this is not done.

Cool puffs completely before filling.

Honey Garlic Chicken Wings

Serves/Makes: 2 servings Ingredients 24

        

1 lb (.5 kg). chicken wings Marinade: 1/3 cup (80 ml) honey 1/3 bbq sauce 14 cups (3300 ml) vegetable oil or butter 2 tbsp (30 ml) minced garlic 2 tbsp (30 ml) chili powder 1 tsp (5 ml) salt 1 tbsp (15 ml) Tabasco sauce.

Preparation    

Mix all marinade ingredients together.

Add chicken wings to coat.

Marinate in refrigerator for 2 hours.

Bake in oven-proof glass dish lined with foil for 1 hr to 1 1/2 hrs. At 400 degrees (200 C.

Crab Salad Serves/Makes: 2 servings Ingredients   

1/4 cup (60 ml) low fat mayonnaise 1/2 tsp (2 ml) seafood seasoning 1/4 cup (60 ml) chopped celery, diced 25

  

2 tbsp (30 ml) chopped onions, chopped 1 6 oz (168 gram). can crabmeat pepper, to taste

Preparation    

Blend mayonnaise and seafood seasoning in medium bowl.

Mix in celery and onion.

Add crabmeat.

Season with pepper to taste.

Tuna Pate Ingredients        

1 (7 oz) can tuna, drained 8 oz (224 gram) soft cream cheese 2 t dry sherry 1/4 t garlic powder 2 tsp lemon juice 1 tsp parsley 1/8 tsp dill weed 1/8 tsp white pepper

Preparation  

Mix well and chill for at least 1-2 hours.

Serve garnished with tomatoes, if desired, on crackers.

Hummus

Ingredients     

2 cups (475 ml) (16 ounces) canned chick peas (garbanzo beans) 3 tbsp (45 ml) tahini paste 1 clove garlic 2 lemons, for juice 1/2 cup (125 ml) water 26

 

Salt to taste Extra Virgin Olive Oil

Preparation 

    

Combine the chick peas, tahini paste, garlic, lemon juice, 1/2 cup (125 ml) water. And salt to taste in a food processor or wide based blender. (If you do not have this, you can use a food mill or a sieve).

Process to a thick smoother puree.

Remove from processor or blender and place in a pretty crock or bowl.

Drizzle as much olive oil as you like, but enough to lightly cover the top to keep dip from crusting.

Cover with plastic wrap and chill, then serve. (you can eat it immediately too, very good!)

Server with sliced wedges of Pita Bread.. You can leave them soft or lightly toast them in the oven. Also, good with cold raw vegetables as dippers.

Salmon Log Ingredients       

1 can pink salmon, cleaned well 1 8 oz (224 gram). package cream cheese 1 tbsp (15 ml) lemon juice 1 tsp (5 ml) grated onion (or minced fine) 1 tsp (5 ml) horseradish 1/4 tsp (1 ml) liquid smoke (this is an important ingredient, don't omit!)

1/2 cup (125 ml) pecans, chopped

27



3 tbsp (45 ml) fresh parsley, chopped fine

Preparation       

Drain, clean and flake salmon.

Combine salmon with softened cream cheese, lemon juice, onion, horseradish and liquid smoke.

Mix thoroughly and chill for several hours.

Combine parsley and pecans.

Shape salmon mixture into an 8 x 2 inch log.

Roll in nut mixture and chill some more.

Serve with crackers.

Tuna Pate

Serves/Makes: 2. approx.

Ingredients     

2 cans white albacore tuna drained 1 cup (225 ml) butter 2 tbsp (30 ml) chopped roasted red pepper 1 tsp (5 ml) to 2 tsp (10 ml) capers 1 tbsp (15 ml) to 2 tbsp (30 ml) fresh lemon juice, or to taste

28

 

2 drops Tabasco, or to taste salt and pepper to taste

Preparation  

   

Puree the tuna and the butter together in a food processor.

Add the chopped red pepper, capers, lemon juice, salt, pepper and Tabasco, and process on pulse until the capers and red peppers are finely minced, but not pureed or over processed.

Taste and adjust the seasonings to your liking.

Pack the pate into a decorate serving bowl or crock and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly.

Serve with toasted pita triangles, bagel chips, toasted rounds of baguettes, rusks, or your favorite crackers.

Baked Brie Cheese

Serves/Makes: 8 or more Ingredients     

1 brie cheese round 1 package frozen puff pastry sheets jam (berry and apricot both work well, or try a spiced jam) chopped walnuts egg wash (1 egg mixed with 1 tbsp (15 ml) or so of water

29



crackers (i.e. water crackers or Pepperidge Farm assorted--wheat thins are kind of small for this)

Preparation       



Thaw one sheet of pastry.

Remove brie from packaging (leave white rind on).

Cover top with jam.

Cover jam with chopped nuts.

Wrap brie in pastry dough sealing on the underside.

Brush on egg wash.

Bake in a 350 degree (175 C.) oven until pastry is golden brown (this should allow plenty of time for cheese inside to melt--don't be surprised it some oozes out, its o.k.).

Place on serving dish with knife and crackers of your choice.

Croissants Serves/Makes: 24 Ingredients  1 package yeast  1 cup (225 ml) water  2/3 cup (150 ml) evaporated milk  1 egg  1/3 cup (80 ml) sugar  1-1/2 tsp (7 ml) salt  5 cups (1175 ml) flour, divided  1/4 cup (60 ml) melted butter  1 cup (225 ml) firm butter

30

 

1 egg, beaten 1 tbsp (15 ml) water

Preparation                

In a bowl, combine yeast with water.

Add evaporated milk, egg, sugar, salt and 1 cup (225 ml) of the flour.

Beat to a smooth batter and blend in 1/4 cup (60 ml) melted butter.

In a large bowl, cut the 1 cup (225 ml) of firm butter into the remaining 4 cups (950 ml) of flour until pea-sized.

Pour the yeast mixture over the butter-flour mixture and gently mix just until the flour is moistened.

Cover with clear plastic wrap and refrigerate until well chilled, 4 hours to 4 days.

Knead the dough on a floured board about 6 turns to release air bubbles.

Divide the dough into 4 equal parts.

Keeping the other parts refrigerated, roll one part into a 15 inch diameter circle, then cut into 8 equal wedges.

For each croissant, roll wedges toward the point.

Gently turn the ends toward the center to form a crescent.

Place on an ungreased baking sheet with the point down, about an inch apart.

Repeat with remaining parts.

Cover the croissants with a clean tea towel and let rise at room temperature.

When almost doubled in bulk (about 2 hours) brush them with a mixture of the 1 beaten egg and 1 tbsp (15 ml) water.

Bake at 325 degrees (175 C.) for 35 minutes.

Crusty Garlic Bread Serves/Makes: 10 slices Ingredients        

2 cloves garlic, minced 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) chopped fresh parsley 2 tbsp (30 ml) chopped fresh thyme, or 2 tsp (10 ml) dried thyme.

2 tsp (10 ml) chopped fresh marjoram, or 3/4 tsp (4 ml) dried marjoram.

1/2 tsp (2 ml) paprika 2 tbsp (30 ml) grated Parmesan Cheese 2 small loaves Italian bread

Preparation 31

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Preheat oven to 350 degrees (175 C.).

In a small bowl combine the oil and garlic, mix well.

In another small bowl combine parsley, thyme, marjoram and paprika.

Cut each loaf lengthwise.

Brush inside of loaves with garlic oil, then sprinkle with herb mixture.

Sprinkle with parmesan cheese.

Put loaf back together and slice into slices without cutting all the way through.

Wrap each loaf in foil, place on baking sheet.

Bake until heated through about 10 or 15 minutes.

If you want after the bread is done open up foil and bread and broil the inside for about 2 or 3 minutes until top is browned and crusty.

Easy Homemade Bread Recipes

Serves/Makes: 2 loaves Ingredients       

1 tbsp (15 ml). shortening 1 cup (225 ml) warm water 1 tbsp (15 ml). salt 6 cups (1425 ml) all-purpose flour 1 tbsp (15 ml). sugar 1 cup (225 ml) water 3/4 large cake yeast (see comment below)

32

Preparation        

Dissolve yeast in warm water.

Put in large bowl; add sugar, salt and shortening.

Add 3 cups (700 ml) flour and mix to a smooth paste.

Add remaining flour and water.

Mix until smooth and let raise in warm place for 1 hour.

Divide in half and form into loaves.

Place in greased pans and let rise to top of pans.

Bake at 400 degrees (200 C.) for 30 minutes.

Focaccia Bread

Serves/Makes: 2 12-inch rounds Ingredients  2 packages dry yeast  1/2 cup (125 ml) warm water  8 cups (1900 ml) all-purpose flour  2 tbsp (30 ml) olive oil  4 tsp (20 ml) salt  2-1/2 cups (600 ml) warm water  Olive oil  Coarse kosher salt Preparation

33

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Dissolve the yeast in the 1/2 cup (125 ml) of water. Set aside until bubbly.

Mix the flour, the 2 tbsp (30 ml) olive oil, and salt.

Add the yeast mixture and remaining water.

Either by machine or hand, knead the dough until smooth and elastic.

Place in a large greased bowl.

Cover and place in a warm place until doubled in bulk, about 1 to 2 hours.

Preheat oven to 400 degrees (200 C.).

Punch down the dough.

Place on a large baking sheet and flatten to 1/2 inch.

Make indentations in the dough with your thumb.

Brush evenly with olive oil.

Sprinkle with the kosher salt.

Bake for 20 to 25 minutes or until golden brown.

Pita Pocket Bread

Ingredients    

1 package active dry yeast, or equivalent 1-1/4 cups (300 ml) warm water 3 cups (700 ml) flour 2 tsp (10 ml) salt

Preparation     

Dissolve yeast in water.

Stir in flour and salt.

Knead on a floured surface until smooth (about 5 minutes).

Divide into six balls and knead each until smooth and elastic.

Flatten each to 1/4" thick and 4-5 inches in diameter.

34

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Cover with a damp towel and let rise for 45 minutes.

Place upside down on a cookie sheet and bake at 500 degrees (250 C.) for 10-15 minutes, until light brown.

These work well with whole-wheat flour too.

Pizza Dough Ingredients              

3 cups (700 ml) unbleached all-purpose flour 1-1/2 tsp (7 ml) active dry yeast 1/2 tsp (2 ml) salt 1 tsp (5 ml) sugar 2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry 2 tsp (10 ml) minced garlic 1/4 cup (60 ml) olive oil 1 cup (225 ml) lukewarm water (120 - 130 degrees) For focaccia bread: Extra-virgin olive oil 3 garlic cloves, slivered 1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary 1/4 cup (60 ml) finely chopped onion Sea salt

35

Preparation  

   

     

Mix together flour, yeast, salt and sugar in large bowl. Make a well in center.

Mix together basil, garlic, olive oil and warm water and pour into the well.

With your hands, start pulling the flour into the liquid until all the flour is absorbed.

Turn the dough out onto a floured work surface and knead for about 10 minutes, until a soft, smooth dough is formed.

Place dough in a greased bowl, cover with a damp kitchen towel and place in a warm, draft-free location for about 1 hour.

Punch down dough and knead out air bubbles. Shape into a 15 inch round.

Leave a fatter "lip" of dough around the outside. Cover with dampened kitchen cloth again and let the dough rise in a warm, draft-free location for 30 to 40 minutes.

Cover with your favorite pizza toppings and bake in a preheated 400 degree (200 C.) oven for 25 to 30 minutes.

For Focaccia Bread: Instead of shaping into a 15 inch round, only make it about a 10 inch round and don't make the "lip".

After dough has risen the second time, brush top with olive oil.

Press garlic, basil or rosemary, and chopped onion into dough lightly with your fingertips. This will form small indentations in the dough.

Sprinkle the top with coarse sea salt to taste and bake, preferably on a baking stone, at 400 degrees (200 C.) for 25 to 30 minutes.

Yorkshire pudding Ingredients      

7/8 cup (200 ml) flour 1/2 tsp (2 ml). salt 1/2 cup (125 ml) milk 2 whole beaten eggs 1/2 cup (125 ml) water 1 stick margarine

Preparation      

Sift together flour and salt.

Add 1/2 cup (125 ml) milk. Beat until blended.

Add 2 whole beaten eggs.

Add 1/2 cup (125 ml) water and beat until big bubbles show. (This can set for several hours before baking. Beat again!!!!)

Put into 10 inch x 6 inch glass dish. (The size of dish can be a little bigger or even square--just be sure it is glass.)

1/2 Put stick of margarine in bottom of dish.

36

   

While warming the oven, place dish in the oven to let margarine melt and get hot.

When it starts to crackle and spit, remove dish from oven carefully and pour the flour/milk mixture on top of margarine.

Bake at 400 degrees (200 C.) for 20 minutes.

Reduce heat to 350 degrees (175 C.) and bake another 10 to 15 minutes.

Apple Strudel Ingredients            

1/2 cup (125 ml) hazelnuts (filberts) (2.5 ounces) 1/4 cup (60 ml) (1/2 stick) plus 5 tbsp (70 ml) melted butter 1/2 cup (125 ml) fine dry bread crumbs 4 cooking apples (your choice) 1/2 cup (125 ml) chopped dried apricots 1/2 cup (125 ml) golden raisins 1/3 cup (80 ml) sugar plus extra for sprinkling on strudels 1/4 cup (60 ml) (packed) light brown sugar 1/2 tsp (2 ml) grated lemon peel 1 tsp (5 ml) lemon juice 12 sheets (17 inch X 12-inch) phyllo dough, thawed according to package directions softly whipped cream (optional)

Preparation 

Preheat oven to 375 degrees (200 C.).

37

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   

           

Place hazelnuts in a shallow pan and toast for 8 minutes, shaking the pan occasionally. Transfer the nuts to a tea towel and rub off and discard the skins. Cool slightly and process in a food processor until finely chopped.

Heat 1/4 cup (60 ml) butter in a small skillet.

Add hazelnuts and bread crumbs and sauté' for 5 minutes. Set aside.

Combine apples, apricots, raisins, sugar, brown sugar, lemon peel, and lemon juice in a bowl. Mix well and set aside.

Place the phyllo sheets between 2 pieces of plastic wrap and cover with a damp tea towel. Carefully transfer 2 sheets to an 18 inch piece of plastic wrap.

Brush with melted butter and sprinkle with 1/6 of crumb mixture.

Add 2 more sheets, brush with butter, and sprinkle with crumbs.

Repeat to make a 6 sheet pile.

Arrange half the apple mixture in a row along the short side of the phyllo, starting about 3 inches in from the edge.

Using the plastic wrap to start, roll up the phyllo around the filling.

Transfer to a large greased baking sheet.

Repeat to make a second strudel.

Brush the strudels with butter and sprinkle with sugar.

Bake 30 to 35 minutes or until golden and apples are tender.

Cool on the pan 10 minutes.

Cut with a serrated knife and serve warm.

Garnish with softly whipped cream on the side, if desire.

Manicotti with ground beef and spinach.

Serves/Makes:4 Ingredients          

1 lb (.5 kg). lean ground beef 1/4 cup (60 ml) chopped onion 1 clove garlic, mashed 1 can chopped spinach, drained or 1 box frozen, drained.

1-1/2 cups (350 ml) cottage cheese 2 eggs lightly beaten 12 cooked manicotti shells 1 15-1/2 oz (434gr. jar spaghetti sauce 1/2 cup (125 ml) parmesan cheese 1 cup (225 ml) Mozzarella cheese, shredded

Preparation    

Preheat oven to 350 degrees (175 C.).

Lightly grease 13 x 9 inch pan, set aside.

Brown beef in skillet and add onion and garlic.

Sauté 3 to 4 minutes until onion is tender; drain off excess fat.

38

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Remove from heat and add spinach, cottage cheese, eggs, salt and pepper.

Stir until well mixed.

Fill each shell with 1/4 cup (60 ml) of meat mixture.

Place filled shells in prepared baking pan.

Pour over spaghetti sauce.

Sprinkle 1/2 cup (125 ml) of grated parmesan cheese.

Sprinkle 1 cup (225 ml) (4 ozs.) shredded mozzarella cheese.

Bake for 30 minutes.

Baked Spaghetti Pizza

Serves/Makes: 7 servings Ingredients          

1 8 oz (224gr ). package spaghetti, broken into 2-inch pieces 1 egg 1/4 cup (60 ml) milk 2 cups (475 ml) mozzarella cheese, shredded 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) garlic salt 1 16 oz (448 gr). jar spaghetti sauce 1 tsp (5 ml) oregano 1/4 tsp (1 ml) basil 4 oz (112 gr). pepperoni sausage, sliced

Preparation   

Preheat oven to 425 degrees (225 C.).

Bring a large pot of lightly salted water to a boil.

Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.

39

        

Beat egg in large bowl; add milk, 1/2 cup (125 ml) of the mozzarella cheese, salt and garlic salt.

Stir in cooked spaghetti, mix well.

Spread mixture evenly in greased 9 inch x 13 inch baking dish.

Bake at 425 degrees (225 C.) for 15 minutes.

Remove from oven and reduce temperature to 350 degrees (175 C.).

Spread sauce over spaghetti.

Sprinkle with oregano, basil and the remaining 1-1/2 cups (350 ml) mozzarella cheese.

Top with pepperoni, return to oven and bake for 30 minutes.

Let stand 5 minutes before cutting.

Beef Stroganoff Serves/Makes: 4 servings Ingredients  1 lb (.5 kg). beef tenderloin or sirloin steak, about 1/2 inch thick  2 tbsp (30 ml). butter or margarine  1/2 lb (.2 kg). mushrooms, washed, trimmed and sliced  1 medium onion, minced (about 1/2 cup)  1 can (10-1/2 oz (294 gr).) condensed beef broth (bouillon)  2 tbsp (30 ml). tomato paste  1 small garlic clove, minced  1 tsp (5 ml). salt  3 tbsp (45 ml). flour  1 cup (225 ml) dairy sour cream  4 cups (950 ml) hot cooked noodles Preparation     

Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.

Melt butter in large skillet.

Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.

In same skillet, cook meat until light brown.

Reserving 1/3 cup (80 ml) of the broth, stir in remaining broth, the tomato paste, garlic and salt.

40

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Cover, simmer 15 minutes.

Blend reserved broth and flour; stir into meat mixture.

Add mushrooms and onion.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Reduce heat.

Stir in sour cream; heat, but do not boil or the sour cream will curdle.

Serve over noodles.

Grilled Sirloin Steak with Roquefort Cheese Serves/Makes: 4 or more Ingredients    

3/4 cup (175 ml) olive oil 3 lbs (1.4 kg). sirloin steak, at least 1 1/2 inches thick 1/4 cup (60 ml) crumbled Roquefort or Blue Cheese 2 or more garlic cloves, finely minced

Preparation   

 

Brush oil on both sides of the steak.

Preheat broiler or grill.

Place steak on rack in a broiler pan or on the grill grate about 3 inches from heat. It is important that the heat is HOT and ready, the meat needs to "sear".

Five minutes on each side will give you rare meat, and about 10 minutes will give you well done, we do about 7-8 minutes for medium well.

As you take this off the grill or out of the broiler, sprinkle the minced garlic first, (the heat more or less "cooks" it, and as quick as possible, sprinkle the cheese so it "melts".

41

Honey Mustard Barbecued Spare Ribs Serves/Makes:4 Ingredients         

3 lbs (1.4 kg). spare ribs 1 Tbsp (15 ml). Dijon mustard 1 garlic clove, crushed 2 Tbsp (30 ml). honey 1/2 tsp (2 ml). salt 1/8 tsp (1 ml). pepper 1 cup (225 ml) bottled hickory smoked barbecued sauce 2 Tbsp (30 ml). cornstarch 2 Tbsp (30 ml). cold water

Preparation         

Place ribs in Crockpot.

In medium sized bowl, combine mustard, garlic, honey, salt, pepper and barbecue sauce.

Pour over ribs.

Cover and cook on low 6 to 7 hours, or until tender.

Refrigerate several hours or overnight Skim any solidified fat from top.

Remove ribs and heat in microwave or conventional oven.

Dissolve cornstarch in water and add to sauce.

Cook and stir in microwave or stovetop until hot and slightly thickened.

42

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Pour hot sauce over warm ribs.

Lemon-Honey Barbequed Chicken Serves/Makes:10 Ingredients        

4 lbs (1.8 kg). chicken pieces 1/2 cup (125 ml) lemon juice 1/4 cup (60 ml) cooking oil 2 cloves garlic, minced 1 tsp (5 ml) salt 1 tsp (5 ml) paprika 1 tsp (5 ml) pepper 1 tbsp (15 ml) honey

Preparation     

In a saucepan, mix together all ingredients except chicken, and simmer.

Let the marinade cool.

Pour over chicken and place in refrigerator to marinade - several hours or overnight.

Stir frequently to keep marinade evenly distributed.

Grill on outdoor barbeque.

43

Beef Stew Serves/Makes: 6 Ingredients            

2-1/2 lbs (1.1 kg). English cut beef roast or stew meat 4 carrots, peeled and cut into sticks 3 celery stalks, sliced 1 large onion, peeled and cut into 8 chunks 3 brown Idaho baking potatoes 1/4 cup (60 ml) corn oil 1 qt. water 2 beef bullion cubes 1 tsp (5 ml). garlic powder 1/4 cup (60 ml) Worcestershire sauce salt and pepper to taste cooked rice, optional

Preparation            

Cut roast into 1 inch chunks.

Heat oil in pressure cooker (lid removed).

Brown beef in oil on all sides.

Season with salt, pepper, bullion cubes, and garlic powder.

Add the celery and stir.

Layer on the onion.

Layer on the potato.

Add the carrot to the last layer.

Pour in the water and bring to a boil.

Put the lid on the pressure cooker.

When steam is 6 inches above the valve place the weight on the valve.

Reduce heat to Med-Med/High.

44

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Cook for 30 min.

Remove pressure by running cold water over lid.

Remove the lid and place back on stove.

Stir in Worcestershire sauce gently.

Thicken if desired and serve over rice.

Cheesy Chicken and Rice Casserole Serves/Makes: 8 Ingredients            

3 cups (700 ml) cooked rice, cooled 1-1/2 cups (350 ml) cubed cooked chicken or turkey 3/4 cup (175 ml) diced tomatoes 1/4 cup (60 ml) diced green pepper 1/4 cup (60 ml) diced green onion 2 tbsp (30 ml) fresh basil or 1 tsp (5 ml) dried 1/2 tsp (2 ml) seasoned salt 1/8 tsp (1 ml) cayenne pepper 4 eggs, lightly beaten 1/2 cup (125 ml) milk 3/4 cup (175 ml) shredded sharp cheddar cheese 3/4 cup (175 ml) shredded mozzarella cheese

Preparation    

In large bowl, combine rice, chicken, tomatoes, pepper, onions, basil, salt, cayenne, eggs and milk.

Spread into 13 x 9 inch baking dish, top with cheese.

Bake in 350 degree (175 C.) oven 25 minutes or until knife inserted in center comes out clean.

Cut into 8 squares.

45

The best chicken pot pie ever Serves/Makes: 6 Ingredients           

2 cups (475 ml) cooked cubed chicken 1-1/2 c broth 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Veg-all mixed vegetables, drained 1 cup (225 ml) cube potatoes Crust: 1 stick margarine 1 cup (225 ml) self-rising flour 1 tsp (5 ml). baking powder 1 cup (225 ml) milk

Preparation     

Combine first 6 ingredients and pour into a 9x12 inch pan.

Crust: Mix thoroughly.

Pour over the other ingredients.

Bake at 350 degrees (175 C.) until golden, about 45 minutes.

46

Curried chicken and rice dish.

Serves/Makes:4 or more Ingredients          

1 6 oz (168 grm). package long grain wild rice mix (I use Farmhouse brand) 1/2 cup (125 ml) chopped onion 1/2 cup (125 ml) chopped celery 2 tbsp (30 ml) butter 1 can cream of mushroom soup 1/2 cup (125 ml) sour cream 1/3 cup (80 ml) dry white wine 1/2 tsp (2 ml) curry powder 2 cups (475 ml) cubed cooked chicken 1/4 cup (60 ml) fresh parsley

Preparation       

Prepare the rice mix according to package directions.

Meanwhile, cook the onion and celery in butter until tender.

Stir in soup, sour cream, wine and curry powder.

Stir in chicken and cooked rice.

Turn into baking dish.

Bake uncovered at 350 degrees (175 C.) for 35-40 minutes.

Just before serving garnish with parsley.

47

Easy Meat Lasagne Serves/Makes: large roasting dish Ingredients      

1-1/2 pound ground chuck or better grade beef 1 large jar spaghetti sauce with meat flavor 12 Lasagne noodles (cooked and drained) 1-1/2 lbs (700gr). mozzarella cheese 1-1/2 cups (350 ml) cottage cheese oregano

Preparation       

Brown ground chuck, drain, and mix it with the spaghetti sauce and cottage cheese.

Boil noodles according to directions on the box; drain and rinse.

Grease a big roasting pan.

Layer sauce mix in bottom of the pan and sprinkle this layer only with oregano.

Sprinkle cheese on top of this layer and add a layer of noodles. ( I usually have 3 noodles to a layer.)

Then layer sauce, cheese and noodles again. I have 3 layers of noodles and end with sauce and cheese on top.

Bake at 350 degrees (175 C.) for at least 30 minutes or until cheese melts and has browned a bit.

48

Hungarian Goulash Serves/Makes: 4 Ingredients               

2 lbs (900gr) beef for stew, cut into 1-inch cubes 1 medium onion, sliced 2 garlic cloves, finely chopped 1/4 cup (60 ml) shortening 1-1/2 cups (350 ml) water 3/4 cup (175 ml) ketchup 2 tbsp (30 ml). Worcestershire sauce 1 tbsp (15 ml). packed brown sugar 2 tsp (10 ml). salt 2 tsp (10 ml). paprika 1/2 tsp (2 ml). dry mustard dash of cayenne pepper 1/4 cup (60 ml) cold water 2 tbsp (30 ml). flour 1 16 oz (448 grm). package wide width egg noodles or bow-tie pasta, cooked

Preparation       

Cook and stir beef, onion and garlic in shortening in frying pan on medium heat until beef is brown; drain.

Stir in 1-1/2 cups (350 ml) water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper.

Heat to boiling; then reduce heat to low.

Cover and simmer until beef is tender, about 2 hours.

Shake 1/4 cup (60 ml) water and flour in tightly covered container; stir gradually into beef mixture.

Heat to boiling, stirring constantly for 1 minute or until sauce has thickened.

Serve over hot cooked noodles.

49

Quiche Lorraine Serves/Makes: 6 Ingredients       

pastry for a single-crust 9 inch pie 6 oz (168 gr). Swiss cheese 10 strips bacon, crisp-fried and drained 4 eggs 1-1/4 cups (300 ml) whipping cream 1/2 cup (125 ml) milk grated (or ground) nutmeg

Preparation            

Roll out pastry on lightly floured board to about 1/8-inch thickness.

Fit into a 9-inch pie pan; crimp edges.

Place a circle of foil inside pastry shell and partially fill with dry rice or beans.

Bake in 350 degree (175 C.) oven for 20 minutes.

Lift off rice and foil and return pastry to oven for 5 minutes.

Let cool.

Using a food processor, shred cheese using shredding disc; distribute over baked pastry shell.

Change to metal blade and process bacon until chopped; sprinkle over cheese.

Process eggs, cream and milk for 5 seconds; pour over bacon.

Sprinkle nutmeg or mace over filling (about 1/8 tsp (1 ml) or to taste).

Bake at 325 degrees (175 C.) for about 50 minutes or until a knife inserted in center comes out clean.

Let stand for 10 minutes before cutting.

50

Shepherd's Pie

Serves/Makes: 4/6 Ingredients        

1lb. minced beef, or more 1 onion, sliced 2 cups (475 ml) mixed frozen vegetables 3 tbsp (45 ml) tomato puree 3 tbsp (45 ml) flour 1 pints beef stock, or double 4 potatoes mashed grated cheese

Preparation        

Heat a non stick pan, very hot, and put in minced beef.

Break up beef and brown.

Add sliced onion and mixed frozen vegetables; sweat down.

Add tomato puree and flour and stir to combine all.

Add beef stock slowly and stir till sauce consistency.

Put into baking tray; cover with mashed potatoes.

Sprinkle cheese on top.

Bake on high or 400 degree (200 C.) oven till golden brown.

51

Stuffed Bell Peppers

Serves/Makes: 4 Ingredients        

4 green peppers 1 lb (.5 kg). ground beef 2 cups (475 ml) cooked white rice 1 egg 1/4 tsp (1 ml). black pepper 1 tsp (5 ml). salt (or more to taste) 1 16 oz (448 grm). jar Ragu Spaghetti Sauce 1 bag egg noodles, cooked

Preparation       

Cut tops off peppers and remove seeds and white parts.

Mix beef with rice, egg and seasonings.

Stuff into cleaned peppers.

Place peppers in a large pot, pour sauce over peppers and cook on medium to medium low for 2 hours. It should be simmering, not boiling.

If sauce gets too thick you can add a little water. Add about 1/2 cup (125 ml) to 3/4 cup (175 ml) water. I usually do right from the start.

You can also cook in a Crockpot if you like.

Serve over egg noodles!

52

Stuffed Cabbage Rolls Serves/Makes: 4 Ingredients                  

1 head cabbage (about 2 lb) 1 lb (.5 kg). ground chuck, lean 1 tbsp (15 ml) Minute Rice (uncooked) 2 tbsp (30 ml) sugar 1 tbsp (15 ml) lemon juice 2 tbsp (30 ml) onion, grated 1 tsp (5 ml). salt 1/4 tsp (1 ml). pepper 1/2 tsp (2 ml). paprika 2 tbsp (30 ml) oil or bacon drippings 1 large onion, minced 1/2 tsp (2 ml). salt 1/4 tsp (1 ml). paprika dash pepper 1/2 cup (125 ml) hot water 2 8 oz (224 gr). cans tomato sauce 1/4 cup (60 ml) sugar 1/4 cup (60 ml) lemon juice

Preparation               

Wash cabbage, cut out core.

Cook whole cabbage in boiling water until barely tender.

Drain water off cabbage, let sit while mixing filling.

Combine next 8 ingredients in large bowl.

Form 8 finger rolls of filling.

Separate 8 large outer leaves carefully from cabbage head.

Put 1 finger roll of meat mixture on each leaf.

Roll up, tucking in ends to make neat compact bundles; set aside.

In 2 tbsp (30 ml) hot oil in heavy Dutch oven sauté minced onion with salt, paprika and pepper about 10 minutes or until onion is tender.

Add hot water, stir and mix well.

Transfer to an 8x8" oven pan.

Place cabbage rolls on top of onion mixture.

Mix tomato sauce, sugar and lemon juice in a measuring cup (2 cups (475 ml) size).

Pour tomato sauce mixture over cabbage rolls.

Cover and bake at 325 degrees (175 C.) for 2 hours.

53

Beef with Red Wine Serves/Makes: 6 Ingredients            

3 tbsp (45 ml) butter 12 small onions 2 lbs (.9 kg). lean beef 1-1/2 tbsp (20 ml) flour 1 tsp (5 ml) salt 4 peppercorns 1/2 bay leaf 1/2 tsp (2 ml) thyme or marjoram Red wine and water (3/4 wine to 1/4 water) 1 cup (225 ml) mushrooms parsley hot cooked noodles

Preparation           

Preheat oven 300 degrees (150 C.).

Sauté lightly the onions in the butter. Remove onions.

Cut beef into 1 inch cubes and lightly brown in butter.

Sprinkle the meat with flour.

Place in ovenproof dish with salt, peppercorns, bay leaf and thyme.

Cover meat with wine and water.

Cook covered in oven for 1 hour.

Place onions on top and add mushrooms.

Cook another hour.

Serve over hot cooked noodles.

Garnish with chopped parsley.

Beef Patties Italian Style

54

Serves/Makes: 4 servings Ingredients          

1 8 oz (500gr). package spaghetti salt, to taste 1 clove garlic, minced 1 green pepper, cut into strips 1 tbsp (15 ml). Fresh oregano, chopped OR 1 tsp (5 ml). dried oregano, crumbled 1/4 lb (110gr). cheese such as provolone or mozzarella 1 lb (500gr). ground beef 1 large onion, sliced 1/2 lb (250gr). fresh mushrooms, sliced 1 16 oz (250gr tomato spaghetti sauce

Preparation                

Cook spaghetti.

Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.

In large skillet, fry patties until browned on both sides.

Sprinkle with salt.

Remove patties to platter.

Add onion to drippings in pan and cook until tender.

Add garlic, mushrooms and peppers.

Cook until tender-crisp.

Drain off fat.

Stir the oregano and spaghetti sauce into vegetables and heat to boiling.

Simmer for 1 minute.

Return beef patties to skillet.

Top each with a cheese slice and heat through.

Drain spaghetti and place on serving platter.

With pancake turner, transfer patties and pour sauce over whole mixture.

Garnish with fresh oregano if desired.

Braised Beef with Beer Serves/Makes: 6

55

Ingredients         

3 lbs (1.4 kg). round steak 3 onions, sliced 2 cloves garlic, finely chopped 3 tbsp (45 ml) finely chopped parsley 1/4 tsp (1 ml). salt freshly ground pepper 1/8 tsp (1 ml). nutmeg 2 tbsp (30 ml). quick cooking tapioca 1/2 cup (125 ml) beer

Preparation     

Place the steak in a Crockpot.

Cover with onions, garlic and parsley.

Season with salt, pepper and nutmeg.

Stir tapioca into beer and pour down the side of pot.

Cover and cook on low temperature for 8 to 10 hours.

Fish Cakes Serves/Makes: 4 Ingredients 56

      

3/4 lb (.3 kg). cooked fish fillets 1 cup (225 ml) mashed potatoes 1 tbsp (15 ml) lemon juice 1 tsp (5 ml) chopped parsley 1/4 tsp (1 ml) thyme 1/2 tsp (2 ml) onion powder 1/4 cup (60 ml) breadcrumbs

Preparation      

Mix together all ingredients, except breadcrumbs.

Shape into cakes.

Coat with breadcrumbs.

Arrange onto a greased cookie sheet.

Bake into a preheated 350 degree (175 C.) oven, for 20 minutes.

Can be frozen and reheated by placing frozen fish cakes in preheated oven at 450 degrees (225 C.) for 18 to 20 minutes until hot.

Grilled Fish Ingredients   

your favorite fish olive oil seasonings, as desired 57

Preparation        

Season your fish with whatever the recipe calls for--It could be just salt and pepper and lemon, or the fish could be marinated in something Coat fish in some olive oil or make sure your grill is coated with olive oil.

Place fish on grill and watch for it to cook from the bottom up.

When it is cooked almost half-way up turn over.

Do same thing on other side.

Also if you push on the fish it should not feel mushy but should flake.

If the fish is very thick you can finish cooking with the lid closed using an indirect heating method or in the oven.

This same theory can be used if cooking fish in a pan on the stove.

Shrimp Pilaf Serves/Makes: 4 Ingredients  

1 cup (225 ml) bacon, uncooked and diced 1 small onion, minced 58

     

2-1/2 cups (600 ml) canned whole tomatoes, hand crushed and broken-up 1 cup (225 ml) uncooked long grain white rice 1 tsp (5 ml) salt 1/4 tsp (1 ml) pepper 2 cups (475 ml) raw shrimp, peeled and deveined grated parmesan cheese

Preparation      



Grease an ovenproof casserole dish, and set it aside.

In a heavy bottomed large skillet, fry the diced bacon until it is crisp, and save the fat, remove the bacon, and set it aside.

Add the minced onion to the bacon fat until it is beginning to turn limp, but not browned.

Then, add the tomatoes, rice, salt, and pepper to the onion. Place on very low simmering heat for about 30 minutes, until the rice cooks.

Then, remove the skillet from the heat, stir in the raw shrimp and the cooked bacon and blend them in.

Next, turn the shrimp and rice mixture into the casserole dish and place in a 350 degree (175 C.) oven for about 15 to 20 minutes, until the shrimp are cooked.

Serve with a good quality grated parmesan cheese sprinkled on top.

Blue cheese dressing Ingredients     

1 Cup (225 ml) Blue Cheese, crumbled 2 Cups (475 ml) Mayonnaise 1/4 Cup (60 ml) White Vinegar 1 tbsp (15 ml) Sugar 1/2 Cup (125 ml) Sour Cream

Preparation 

Combine all ingredients in the order given, and chill well before serving.

59

Caesar Salad Serves/Makes: 4 or more Ingredients            

1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.

2 tbsp (30 ml). mayonnaise 1 clove garlic, minced 1 tbsp (15 ml). fresh lemon juice 1 tsp (5 ml). red wine vinegar 1 tsp (5 ml). anchovy paste 1/4 tsp (1 ml). Worcestershire sauce 1/4 tsp (1 ml). Dijon mustard 1/4 tsp (1 ml). coarsely ground black pepper 3 tbsp (45 ml). olive oil 1/2 cup (125 ml) grated parmesan cheese salt

Preparation      

Place lettuce in large salad bowl.

In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, Worcestershire sauce, vinegar, mustard, and pepper till blended well.

Whisk in the olive oil.

Pour dressing over lettuce and toss well.

Add croutons and cheese and toss again.

Season to taste with salt, and maybe more pepper.

Home-made Mayonnaise Serves/Makes: proximately 2 cups Ingredients       

1 egg 1/2 tbsp (7 ml) sugar 2 tbsp (30 ml) lemon juice 1/4 tsp (1 ml) mustard 1 tsp (5 ml) salt 1 cup (225 ml) of salad oil 1 tbsp (15 ml) hot water

Preparation 

I like to make this in a quart size jar with hand held mixer. (It's easy to make and store it in same container.)

60

    

Break egg into jar, beat well.

Add all ingredients except the oil and beat well.

Add 2 tbsp (30 ml) of oil and beat well.

Add 1/4 cup (60 ml) of oil at a time and beat until thick.

The recipe calls for 1 cup (225 ml) to 1-1/4 cups (300 ml) of oil ... the less oil you use, the thicker the mayonnaise will be.

Honey mustard dressing Ingredients     

1/2 cup (125 ml) honey 1 cup (225 ml) mayonnaise 1/4 cup (60 ml) dry mustard 1 tbs (15 ml) dry parsley 2 to 3 tsp (15 ml) vinegar (to taste)

Preparation 

Mix ingredients in the order given and refrigerate.

CHICKEN SALAD Serves/Makes: 4 servings Ingredients  4 chicken breast halves, poached, cooled & chopped  2 celery stalks, chopped  2/3 cup (150 ml) sliced almonds  1/2 cup (125 ml) chopped onion - Vidalia is nice  1 cup (225 ml) halved seedless red grapes  dried tarragon to taste  salt to taste  Dressing:  Mayonnaise thinned with fresh lemon juice Preparation  

Toss all salad ingredients together and mix with the mayonnaise thinned with lemon juice. (Just enough to bind the mixture lightly.)

Season lightly with tarragon and salt and mix again.

61



Serve on slices of avocado sprinkled with lemon juice or as a sandwich, mounded on a sliced croissant topped with avocado and crisp bacon.

Crab Salad Ingredients Servings 4  1 lb (500gr). crab meat, or a package of imitation crab meat  1 stalk of celery  parsley  salt pepper  squirt of lemon juice  mayonnaise to desired consistency Preparation       

Wash crab meat, and cut up into bite size pieces.

Dice celery add to crab meat.

Add parsley, salt and pepper to taste.

Squirt in lemon juice.

Add mayonnaise a tbsp at a time.

Stir well and chill overnight.

Greek Salad Serves/Makes: 8 Ingredients             

1/4 lb (100gr). thin-sliced pepperoni, slices cut in half 1/4 cup (60 ml) lemon juice (from about 1 lemon) 1 tsp (5 ml) dried oregano 3/4 tsp (4 ml) salt 1/4 tsp (1 ml) fresh-ground black pepper 1/2 cup (125 ml) olive oil 1 large head romaine lettuce, cut into bite-size pieces (about 1 1/2 quarts) 1 English cucumber, halved lengthwise and cut into thin slices 3 tomatoes, cut into wedges 1 red onion, cut into thin slices 1 green bell pepper, cut into 1/2-inch pieces 3/4 cup (175 ml) Kalamata olives, pitted 8 oz (224 gr). feta cheese, crumbled (about 1 1/2 cups)

Preparation 

In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes; drain.

62

  

In a large glass or stainless-steel bowl, whisk the lemon juice, oregano, salt, and black pepper.

Add the oil slowly, whisking.

Add the lettuce, cucumber, tomatoes, onion, bell pepper, olives, cheese, and pepperoni and toss to coat.

Marinated Octopus Serves/Makes: 2 Ingredients       

1 lb (500gr). cooked octopus (boiled) 2 crushed garlic cloves 1/4 cup (60 ml) olive oil 2 tbsp (30 ml) balsamic vinegar 4 tsp (20 ml). chopped coriander 2 oz (56 gr). black olives 1 lemon, juice only

Preparation    

Cut the octopus in pieces.

Combine all ingredients together and mix.

Leave to marinate for 2 to 3 hours in the fridge.

Serve with a selection of mixed salad leaves.

A wonderful tuna salad 63

Ingredients      

2 cans tuna in water 2 hard-boiled eggs, peeled 3 medium celery stalks, ends cut off 1 onion (optional) 1 carrot 4 tbsp (60 ml). mayonnaise or salad dressing

Preparation      

Drain tuna thoroughly.

Place in food processor.

Cut remaining ingredients so that they can be put into food processor.

Add mayonnaise or salad dressing.

Blend in food processor until desired consistency is reached.

Serve on lettuce, or in a sandwich.

Rice and Vegetable Salad Serves/Makes: 4 or more Ingredients               

4 cups (950 ml) cooked rice 2 tomatoes peeled, deseeded and chopped 1 cucumber, unpeeled, deseeded and chopped 6 radishes, sliced thin 1/2 cup (125 ml) celery, chopped 1/2 cup (125 ml) red onion, chopped 1/4 cup (60 ml) green stuffed olives, sliced thin 1 tsp (5 ml) curry powder 1 tsp (5 ml) of English mustard 2 tbsp (30 ml) white wine vinegar 1/2 cup (125 ml) extra virgin olive oil salt and pepper, to taste mixed greens, rinsed and torn into bite size pieces optional: red pepper flakes, to taste optional garnish: toasted pine nuts or spicy toasted almonds

Preparation   

In a large deep mixing bowl, mix together the rice, cucumbers, tomatoes, radishes, celery, onion, and olives.

Season with salt and pepper to taste; set aside.

In a small deep mixing bowl, mix together curry powder, mustard, vinegar, and oil and the red pepper flakes if desired.

64

     

Mix dressing well to combine ingredients and develop the flavor.

Pour the dressing over the rice/vegetables and with your hands, gently toss.

Chill for at least 3-4 hours in the refrigerator.

Make a bed of mixed greens and place a 3/4 cup (175 ml) to 1-1/2 cups (350 ml) scoop of the rice salad on top.

Optional Garnish: Sprinkle a few toasted pine nuts or spicy toasted almonds on top of rice mixture.

Mixed Green Salad Serves/Makes: 8 Ingredients      

3 cups (700 ml) butter lettuce 2 cups (475 ml) spinach 1 cup (225 ml) water cress 1 or 2 medium tomatoes 1/4 cup (60 ml) celery 1/8 cup (30 ml) green onion

Preparation  

Prepare all salad greens.

Dress with Poppy Seed Dressing, or other dressing.

Russian Salad Serves/Makes: 3 or more Ingredients      

1 15 oz (420 gr). can julienne beets, drained lettuce 1 jar wine-packed herring (not creamy kind) mild onion rings Thousand Island dressing rye bread

65



butter

Preparation     

Arrange beets in a ring on lettuce.

Fill ring with herring.

Top with onion rings.

Top with dressing, or serve dressing on the side.

Serve with rye bread and butter.

Barbecue Sauce Ingredients         

1 large onion, sliced very thin 1 c ketchup 1 tsp (5 ml) chili powder 3 T Worcestershire sauce 1 c water 4 T vinegar 2 tsp (10 ml) salt 2 T brown sugar 2 tsp (10 ml) dry mustard

Preparation 

Combine all of these ingredients and let simmer for 10 minutes.

Beer Barbecue Sauce Ingredients           

1 cup (225 ml) barbecue sauce (your choice) 1 cup (225 ml) ketchup 2/3 cup (150 ml) beer (your choice) 1/4 cup (60 ml) honey or molasses 2 tbsp (30 ml) red wine vinegar 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) Dijon Mustard 1 tbsp (15 ml) Worcestershire sauce 1 tbsp (15 ml) hot pepper sauce 1/2 tsp (2 ml) pepper 2 cloves garlic, minced

66



2 onions, finely chopped

Preparation     

In large bowl, combine all ingredients.

Place food in marinade and refrigerate overnight or let stand at room temperature for up to 2 hours.

When ready to cook, remove food and place marinade in saucepan.

Cook marinade on medium heat until thickened.

Baste food with sauce while grilling.

Béchamel Sauce Serves/Makes: 2 1/4 cups Ingredients     

4 tbsp (60 ml) butter 1 small onion, chopped 4 tbsp (60 ml) flour 1/4 tsp (1 ml) salt 2 cups (475 ml) hot milk or 1 cup (225 ml) hot chicken stock

Preparation    

In a skillet or deep heavy saucepan, heat butter and onion together, but do not brown.

Stir in flour and remove pan from the burner.

Add salt and hot milk or hot stock and continue to stir until the sauce is smooth.

Return to the heat, stirring constantly until sauce comes to a boil.

Black Pepper Sauce Serves/Makes: 1/4 cup Ingredients     

1/4 cup (60 ml) oyster sauce 1 tsp (5 ml) soy sauce 1 tsp (5 ml) black pepper 1/2 tsp (2 ml) white pepper 1 tsp (5 ml) wine

Preparation

67



Mix all together and pour to coat.

Basic Basil Pesto Sauce

Serves/Makes: 1 cup (more or less) Ingredients       

2 cups (475 ml) fresh basil leaves 1/3 cup (80 ml) good-quality olive oil (can use 1/2 cup) 1/4 cup (60 ml) toasted pine nuts 2 or more garlic cloves, peeled (use more to taste) 1/2 cup (125 ml) fresh grated Parmesan cheese (no green can stuff) (can use 3/4 cup) lime juice (needs to be some sort of acid, lemon, vinegar, etc. - I like lime the best) salt to taste

Preparation        

Process in food processor or blender.

Can be done with mortar and pestle also; but, takes a lot of "elbow".

Place garlic in machine and process to break up a bit.

Add basil, toasted pine nuts, lime juice and parmesan cheese.

Process until broken down into chunks.

With machine running drizzle in olive oil to emulsify and add desired amount of oil for the consistency you are looking for.

Stop and taste as you are adding the oil and add salt, or more garlic, or more lime juice, or whatever taste you want more of.

This is where it gets to be your own recipe and you can adjust it accordingly.

68

Brown Gravy Ingredients     

5 Tbsp (70 ml). margarine or butter 1/4 onion, sliced 3 Tbsp (45 ml). flour 1 can beef broth OR 1-1/3 cups (325 ml) juices from meat salt and pepper to taste

Preparation        

In a medium sized skillet, melt the margarine or butter.

Cook the onion in the margarine until browned; discard onion.

Add the flour to the butter Cook over low heat, stirring constantly until flour is brown.

Gradually stir in broth.

Heat to boiling, stirring constantly.

Boil and stir until thick and bubbly.

Season with salt and pepper to taste.

Hollandaise Sauce Makes: 1 cup Ingredients    

1/2 cup (125 ml) dairy sour cream 1/2 cup (125 ml) mayonnaise(can use low fat) 1 tsp (5 ml) of prepared mustard 2 tsp (10 ml) fresh lemon juice

Preparation   

Combine all ingredients in small saucepan.

Cook and stir over very low heat until heated through.

Pour over vegetable of choice.

69

Italian Tomato Sauce Ingredients                 

2 lbs (900gr). very ripe tomatoes (Roma if possible), chopped 1 cup (225 ml) canned tomatoes (Italian variety) 1 sachet tomato paste (salt reduced) 1 can tomato soup (condensed) 2 quarts (1900 ml) beef stock ground black pepper 1 tsp (5 ml). sea salt 1 dash of Worcestershire sauce bay leaves 2 stalks celery 2 peeled medium sized carrots 4 button mushrooms, wiped clean with a soft cloth 1 large red onion 2 cloves (or more) garlic, crushed 1 tbsp (15 ml) good quality olive oil Optional: 2 lbs (900gr). best minced beef steak, cooked and drained of all fat

Preparation      



  



Peel fresh tomatoes and remove core and seeds; chop.

Chop canned tomatoes and reserve the juice(make sure any skins are removed).

Chop the celery and carrots into small cubes.

Mince onion.

Finely slice the mushrooms.

In a large solid based saucepan or fry pan (I actually make this in my pressure cooker)heat olive oil over a low heat; add the chopped onions and garlic and sauté until transparent, not browned.

Add the chopped fresh tomatoes, chopped canned tomatoes, tomato paste and the can of condensed tomato soup, and juice from the canned tomatoes; simmer for approximately 10 minutes stirring all the time.

Add the chopped celery, carrots and mushrooms, and the bay leaves.

Add the beef stock and gently bring contents to a rapid boil; lower heat and add the Worcestershire Sauce, ground black pepper and sea salt.

If using a conventional saucepan or fry pan, cook over a low heat for at least 1 hour more if time allows, the longer the cooking the deeper the taste.

If making into a lasagna or bolognaise sauce, add the minced beef and allow to heat through.

70

Harissa Sauce Serves/Makes: 4 cups Ingredients         

2 sweet red bell peppers 4-5 fresh hot peppers 1 tbsp (15 ml) butter 1 tsp (5 ml) ground coriander 1-1/2 tsp (7 ml) ground cumin 1 (28 ounce) can Italian plum tomatoes 1 tbsp (15 ml) fresh-squeezed lemon juice 3 tbsp (45 ml) fresh cilantro, chopped salt, to taste

Preparation          

Roast the peppers by placing them under the broiler and broiling until the skin blisters.

Keep turning them and broil for about 3 minutes per side.

Then seal peppers in zip top bag and allow to steam for about 10 minutes to loosen skins.

Remove from bag, peel and remove seeds and stems.

Finely mince peppers.

In a non-aluminum saucepan melt the butter.

Over low heat sauté the peppers, coriander and cumin until peppers are softened, about 5 minutes.

Add tomatoes and lemon juice; simmer briefly to blend flavors, about 5 to 10 minutes.

Stir in cilantro and salt to taste.

Serve hot or at room temperature.

Homemade Spaghetti Sauce 71

Ingredients                

1 chopped onion 1 garlic clove, minced 2 tbsp (30 ml) olive oil 1 lb (.5 kg). ground beef 3 extremely thin boneless pork cuts 2 cans Italian seasoned tomato paste 1 28 oz (784 gm). can ground peeled tomatoes 28 oz (784 gm). water Italian seasoning granulated garlic(not garlic powder) dry minced onion 2 bay leaves grated parmesan cheese 6 spicy Italian sausages(or sweet if you prefer) 1 green pepper cooked pasta

Preparation                    

Cut onion into medium sized pieces.

Mince garlic clove.

Cut boneless pork into small pieces.

Start with large sized pot.

Add 2 tbsp (30 ml) olive oil to pot.

Add ground beef.

Add onions, garlic and pork to pot.

Put stove on low heat and let simmer until beef is brown.

Then add 2 cans of Italian seasoned tomato paste.

Mix well.

Add 28 oz (784 gr). Can of ground peeled tomatoes.

Add 28 oz (784 gr). Water (use can as measuring tool for water).

Let this cook on high until it starts to boil.

When it starts boiling add sausages.

Turn heat to low.

Add Italian seasoning, granulated garlic, dry minced onion, and parmesan cheese to your own tasting.

Put bay leaves in sauce.

Stir sauce often so it doesn't burn.

After sausages have been cooking for 15 to 20 minutes slice green pepper and put it into sauce.

Cook on low until sausages are completely cooked.

Hunters Sauce

72

Serves/Makes: 4 Ingredients         

2 tbsp (30 ml) butter 2 tbsp (30 ml) minced onion or shallots 1 cup (225 ml) sliced mushrooms 1/2 cup (125 ml) dry white wine 1/2 cup (125 ml) tomato sauce or puree 1 cup (225 ml) beef bouillon or stock 1 bay leaf 1/2 tsp (2 ml) thyme parsley (optional)

Preparation       

Sauté onions in butter until soft.

Sauté mushrooms for about 2 minutes, or until soft.

Add wine, tomato sauce, bouillon, and spices.

Cook for 5 minutes.

Correct seasoning.

Add parsley at end if available.

Serve with chicken over steamed carrots and noodles.

Lamb with mint sauce Ingredients

73

    

2 pounds freshly cooked lamb (roast leg, grilled chops, rack, etc.)

3 tbsp (45 ml) sugar 1/2 cup (125 ml) white wine vinegar 1/4 cup (60 ml) chopped fresh mint 4 ounces butter

Preparation     

Mix together the sugar, mint, and vinegar.

Cover and allow steeping at room temperature for at least 30 minutes.

At service time, melt the butter and slowly whisk it into the mint mixture.

Stir if separation occurs.

Spoon over warm lamb.

Simple Tarter Sauce A sweet tartar sauce for fish Serves/Makes: 1 Cup Ingredients    

1 cup (225 ml) mayonnaise salad dressing 2-1/2 Tbs (35 ml) sweet relish 1/2 small onion (chopped fine) 1 tsp (5 ml) lemon juice

Preparation 

Combine all ingredients in dish and chill for at least 2 hours.

Madeira Sauce

Serves/Makes: 2 cups.

74

Ingredients             

4 tbsp (60 ml) butter 3 tbsp (45 ml) flour 1 cup (225 ml) dry white wine 1 quart (950 ml) lightly salted stock 2 tbsp (30 ml) concentrated tomato puree 1/4 cup (60 ml) mushrooms 1/2 cup (125 ml) Madeira 1 small carrot 1 medium sized onion few sprigs parsley 1 sprig thyme 1/2 bay leaf 3-1/2 cups (825 ml) stock

Preparation             

Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce.

Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour.

Allow to cool, and dilute with white wine, added little by little.

Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf.

Add mushrooms, washed and chopped fine and browned lightly in butter.

Bring to a boil, stirring with a sauce whisk.

Simmer gently for 45 minutes. From time to time, skim off the fat.

Strain through a fine strainer into another saucepan, pressing out all the juices.

Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tbsp (30 ml) of the remaining stock.

Strain through a cloth and put back on the fire.

Cook down to about 2 cups (475 ml).

Add Madeira.

Simmer for five minutes.

Newburg Sauce

Serves/Makes:1 cup

75

Ingredients            

1/2 cup (125 ml) lobster or shrimp butter* 1 tsp (5 ml) shallots, finely chopped 1/4 cup (60 ml) sherry or Madeira 1 cup (225 ml) cream 3 egg yolks 1 tbsp (15 ml) tomato paste (optional) 1 tbsp (15 ml) cognac or brandy (optional) Lobster or Shrimp Butter: Shells from 1 lb (.5 kg). or shrimp or 1 large lobster 1/2 cup (125 ml) butter 2 tbsp (30 ml) water ice water

Preparation                

Lobster or Shrimp Butter: Dry shells in a low oven for a short time.

Pound them on a mortar or put them through a food grinder, so they are broken up as finely as possible.

Melt butter in double boiler over hot water.

Add shells and 2 tbsp (30 ml) water.

Simmer for 10 minutes-do not boil.

Line a sieve with cheesecloth and strain the hot butter into a bowl of ice water.

Refrigerate and skim off the butter when it hardens.

Newburg Sauce: Melt lobster or shrimp butter in a double boiler.

Add shallots and cook until translucent.

Add sherry or Madeira and cook about 3 minutes.

Beat egg yolks into cream.

Add the two mixtures stirring constantly until the sauce thickens.

If you want add tomato paste and possibly brandy or cognac.

Use at once.

Ratatouille Serves/Makes: 8 or more Ingredients  

1/2 cup (125 ml) olive oil 1 clove garlic, chopped 76

          

2 large onions, cut into chunks 1 large eggplant, cut into chunks (peel if you like) 4 medium zucchini, cut into chunks 3 green peppers, cut into chunks 1 lb (.5 kg). fresh mushrooms, cut into halves or quarters 3/4 cup (175 ml) freshly chopped parsley 1 tsp (5 ml) oregano 1 tbsp (15 ml) basil 2 tsp (10 ml) salt 1/4 tsp (1 ml) garlic powder 5 ripe tomatoes, cut into bite size pieces (or a large can of QUALITY whole plum tomatoes)

Preparation        

In a large covered Dutch oven or pot place 1/4 cup (60 ml) olive oil, the onion and clove of garlic.

Over medium heat, cook until soft but not browned at all.

Using enough of the reserved olive oil to keep vegetables from sticking, add the eggplant, zucchini and green peppers.

Sauté for a minute or two.

Add the mushrooms in the pot and stir.

Add the seasonings and very lightly simmer for about 1o to 15 minutes (the vegetables need to be cooked, but still firm).

Add the tomatoes, stir into pot and simmer for 15 minutes.

To serve, it is BEST to chill the ratatouille in the refrigerator overnight, reheat and eat the next day.

Superb Sweet and Sour Sauce Ingredients     

1/2 cup (125 ml) sugar 1/2 cup (125 ml) sweet vinegar 1/4 cup (60 ml) ketchup 1/4 cup (60 ml) sherry or white wine 1 tbsp (15 ml) soy sauce

77

   

1 tbsp (15 ml) corn starch 1 cup (225 ml) chicken broth (or water) few drops of red food coloring (this gives it the traditional red-orange color) * sweet vinegar is made from equal portions of sugar and white vinegar heated until sugar dissolves

Preparation  

Mix all ingredients together.

Cook over medium heat until sauce is clear and thickened.

Salsa Picante Ingredients      

1 lb (500gr). small tomatoes, peeled 1 onion, coarsely chopped 1 garlic clove 4 jalapeno chiles, peeled and seeded 2 Tbsp (30 ml). vegetable oil 1/2 tsp (2 ml). salt

Preparation       

Cut the tomatoes in half and cut out the stems.

Place in a blender or food processor with the onion and garlic.

Blend just until tomatoes are chopped but not pureed.

Add the chiles. Blend a few seconds or until chopped.

Heat the oil in a medium saucepan.

Add the chile mixture and the salt.

Bring to a boil, reduce heat and simmer uncovered for 10 minutes.

Asparagus Mushroom Soup Serves/Makes: 4 servings Ingredients     

asparagus, fresh, about 20 stalks 1 can "Campbell’s" Cream of Mushroom soup 1 can "Campbell’s" Chicken broth, take off fat vegetable Salt, if necessary basil or Italian Herbs

Preparation 78

    

Wash, cut off hard ends and steam the Asparagus till tender.

Cut in half, put into blender with chicken broth, and blend.

Put mushroom soup in medium size pot; add one soup can full of water.

Heat and add smooth asparagus mixture, add basil or Italian Herbs.

Season to taste.

Carrot Soup Ingredients         

9 carrots, thinly sliced 3 stalks celery, thinly sliced 1 small onion, thinly sliced 1 bay leaf 2 whole cloves 20 oz (560 grm). chicken broth 1/2 cup (125 ml) sweet cream (milk can be substituted) parsley croutons

Preparation      

Combine all ingredients except cream in a soup pot and bring to a boil.

Cook over medium heat until vegetables are tender.

Remove bay leaf and cloves; puree in food processor or blender.

Stir in cream; return to pot and heat to serving temperature--do not boil.

Taste before serving. If carrots are bitter, add a little sugar.

Serve hot or cold, garnished with fresh parsley and small croutons.

Bean Soup

Serves/Makes: 6 or more Ingredients       

1 lb (.5 kg). dried cannelloni beans or white kidney beans, picked over and soaked overnight in cold water to cover generously 2 quarts (1900 ml) chicken broth, preferably homemade or 1 quart (950 ml) canned chicken broth and 1 quart (950 ml) water 1/4 cup (60 ml) extra virgin olive oil 2 oz (56 gr). To 3 oz (84 gr). sliced pancetta, finely minced 2 garlic cloves, minced 2 tbsp (30 ml) chopped fresh flat leaf Italian parsley or regular parsley 2 cups (475 ml) canned imported Italian plum tomatoes with their juices, put through a food mill to remove the seeds 79

 

salt and freshly ground pepper, to taste olive oil, to taste

Preparation               

Discard any beans that have come to the surface of the water.

Drain and rinse the beans under cold running water.

Put beans in a large pot and add the broth.

Bring the broth to a gentle boil over medium heat.

Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 45 minutes to 1 hour.

While the beans are cooking prepare the soup base.

Heat the oil in a medium saucepan over medium heat.

Add the pancetta, garlic and parsley and cook, stirring, until pancetta begins to color, three to four minutes.

Add the tomatoes and bring to a gentle boil.

Season with salt and pepper and reduce the heat to medium-low.

Simmer until sauce has medium thick consistency, about 10 minutes.

In a food processor puree about half of the beans with a cup or two of its broth until smooth.

Return pureed beans to the pot.

Add the tomato sauce and simmer four to five minutes longer.

Serve hot or at room temperature with a few drops of olive oil over each serving.

Cabbage Pork Soup

Serves/Makes: 4 or more Ingredients         

2 lbs (.9 kg) or more fresh pork, usually a pork rib roast 3 lbs (1.4 kg) head cabbage, cut into 1/4 inch slices 2 lbs (.9 kg) can sauerkraut, drained (reserve juice for other use) 3/4 lb (.3 kg) dried beans 1 medium onion, sliced 1 16 oz (448 gr) can tomatoes 1/2 cup (125 ml) flour 1/2 cup (125 ml) butter 1 large onion, sliced

Preparation

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Put meat in tall pot and cover with water and let it come to boil.

Skim off foam, then add beans, let boil 1 hr or until meat and beans are almost done.

Add canned tomatoes, drained sauerkraut, medium onion, and cabbage.

Let boil 15 to 20 min more.

In fry pan melt butter, add flour and large onion (cut up), cook until brown.

Add some soup stock, if needed, and stir.

Add to soup, let it come to boil for 10 minutes more.

Serve with a good rye bread.

Cauliflower and Parmesan Soup Serves/Makes: 6 Ingredients        

1 tbsp (15 ml) olive oil 1 medium onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1 head cauliflower, 2-1/4 lbs (1 kg)., trimmed and cut into florets 1 quart (950 ml) reduced sodium chicken broth 1/2 cup (125 ml) freshly grated Parmesan cheese salt and freshly ground pepper, to taste

Preparation    

Heat oil in a large saucepan over medium heat.

Add the onion, celery, and garlic and cover.

Cook, stirring occasionally, until the vegetables soften, about 3 minutes.

Add the cauliflower and broth, bring to a boil over high heat.

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Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes.

Transfer the soup in batches to a blender and process until smooth.

Pour the pureed soup into a large bowl (if you have an immersible handblender, you can puree the soup right in the pot).

Stir in Parmesan.

Season the soup with salt and pepper to taste.

Serve hot.

Chicken Noodle Soup Serves/Makes: 8 Ingredients          

4 lbs (1.8 kg). chicken 1 large onion, chopped 1 cup (225 ml) celery, chopped 1 cup (225 ml) carrots, chopped 2 tbsp (30 ml) chicken bouillon granules 1/2 tsp (2 ml). pepper 2 quarts (1900 ml) water (approximately) 2 tbsp (30 ml) parsley 1 cup (225 ml) cooked noodles salt and pepper to taste

Preparation  

Rinse chicken and place in large stockpot along with vegetables, bouillon and pepper.

Add enough cold water to cover chicken (about 2 quarts).

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Simmer one hour, or until chicken is tender.

Remove chicken.

Discard skin, fat, bones and cartilage and reserve meat.

Cut or shred meat as preferred and return to broth and vegetables in stockpot.

Add remaining ingredients and heat to desired temperature.

Creamy Potato Soup Serves/Makes: 4 Ingredients       

8 medium size potatoes, peeled and cubed 1 stick of butter 1 tsp (5 ml) salt 1 tsp (5 ml) pepper 1/4 cup (60 ml) onion finally chopped 1/2 cup (125 ml) cubed ham milk

Preparation    

Put potatoes, butter, salt, pepper, onions and ham into large saucepan.

Add enough milk to pan so that there is about 1 inch over the top.

Simmer on low heat for 1 hour. Do not cover as milk will foam up and boil over.

Stir often to avoid sticking.

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Lentil Soup Ingredients         

1 lb (.5 kg). dry lentils 3 qts. water or vegetable broth 1 large onion, chopped 2 large carrots, sliced 2 cloves garlic, minced 1/2 tsp (2 ml) thyme 1/4 tsp (1 ml) dry mustard salt and pepper to taste Extra vegetable broth (as needed)

Preparation    

Cook dry lentils in the water or vegetable broth for 50-60 minutes or until lentils are soft.

Puree cooked lentils in blender/food processor.

Return pureed lentils to pan and add all remaining ingredients.

Simmer 30 minutes or until vegetables are tender, adding more broth as needed.

French Onion Soup

Serves/Makes: 6 Ingredients      

1/2 cup (125 ml) butter or margarine 4 cups (950 ml) thinly sliced onions 4 cans condensed beef bouillon, undiluted 1 tsp (5 ml) salt 6 French bread slices, 1 inch thick 8 oz (224 gr). shredded mozzarella cheese (or 2 tbsp (30 ml) grated parmesan cheese--your choice)

Preparation     

Heat butter in large skillet.

Add onion and sauté, stirring, until golden -- about 8 minutes.

Combine onion, bullion and salt in medium saucepan; bring to boil.

Reduce and simmer, covered, for 30 minutes.

Meanwhile, toast bread slices in toaster oven (or under broiler) until brown on both sides.

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Just before serving, sprinkle one side of each bread slice with mozzarella cheese (or parmesan); run under broiler about a minute, or until cheese is melted and bubbly.

Pour soup into individual bowls. Float toast, cheese side up, on soup.

Minestrone Soup Ingredients                

4 Tbsp (60 ml) margarine 3/4 cup (175 ml) chopped onion 1/2 cup (125 ml) chopped celery 1/2 cup (125 ml) chopped carrots 20 oz (560 gr). can cannelli (or other white) beans, rinsed and drained 1 can (32 oz (896 gr).)chicken stock 1 cup (225 ml) sliced zucchini 1 cup (225 ml) canned tomato 1 Tbsp (15 ml) tomato paste 1-1/2 cups (350 ml) diced potato 2 cloves garlic, minced 2 tbsp (30 ml) chopped parsley 1 tsp (5 ml) salt 1 tsp (5 ml) sweet basil 1/2 cup (125 ml) elbow macaroni 1/2 cup (125 ml) parmesan cheese

Preparation  

Melt margarine in deep pot.

Add onion, celery, carrot and Sauté for a few minutes.

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Add remaining ingredients (except paste and cheese); bring to a boil.

Reduce heat and simmer for one hour.

Add tomato paste and cheese, simmer 30 minutes longer.

Pumpkin Soup Serves/Makes: serves 4 Ingredients        

2 tbsp (30 ml) butter 2 tbsp (30 ml) chopped onion l/2 tsp ginger l tbsp flour 2 cups (475 ml) pumpkin (canned okay) 2 cups (475 ml) chicken broth (canned okay) 2 cups (475 ml) milk salt to taste

Preparation      

If pumpkin is fresh, cut it up and bake or steam it until the meat is soft, and then scoop it off the skin and set aside.

Sauté butter, onion, ginger in butter.

Stir in flour and add pumpkin.

Cook 5 minutes.

Gradually add chicken broth and milk.

Simmer 5 minutes more.

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Split Pea Soup Serves/Makes: 8 Ingredients         

2 packages dry split peas 1 tsp (5 ml) chicken bouillon granules 1 meaty ham bone and sliced chunks of ham 1 large onion, chopped 1/4 tsp (1 ml) pepper 1/4 tsp (1 ml) marjoram, crushed 3 medium carrots, sliced 2 stalks celery, sliced 3 potatoes, cut into cubes

Preparation       

Rinse peas.

In a pot combine peas, 8 cups (1900 ml) cold water, bouillon, ham bone and ham, onion, pepper, and marjoram.

Bring to boiling, reduce heat.

Cover and simmer 1 hour, stirring occasionally.

Stir in carrots, celery, and potatoes.

Cover and simmer 30 minutes or more, till vegetables are done.

Season, serve with toast squares.

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Tomato Basil Soup Serves/Makes: 8 cups (or more) Ingredients     

3 cups (700 ml) tomato juice (use best quality ingredients) 3 cups (700 ml) crushed tomatoes 1 stick real butter 1 cup (225 ml) real cream 20 fresh basil leaves

Preparation   

Mix everything except cream in blender.

Cook on medium heat for 30 minutes.

Add cream and eat...that is it...fast and great.

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Home-style Pea Soup Ingredients            

1 bag dried peas 2 bay leaves 1 smoked ham hock [pork knuckle] 2 stalks celery with leaves, chopped 2 carrots, chopped 1 yellow onion, peeled, chopped 5 cloves garlic, chopped fine 2 tsp (10 ml). black pepper 1 tsp (5 ml). red pepper 1 tsp (5 ml). white pepper 1 tsp (5 ml). thyme 1 tsp (5 ml). oregano

Preparation            

THE NIGHT BEFORE: In a 6 qt. pot, pour the peas and enough water to cover.

Stir for a minute and carefully drain the water without losing any peas.

Then re-add 4 quarts (3775 ml) water.

Add the bay leaves.

Carve the ham hock, removing and discarding the skin and gristle.

Remove all the meat, and trim the fat from the meat.

Trim the fat and gristle from the bone.

Add the bone to the peas and water, cover, and let stand overnight.

Chop the meat from the ham hock.

Place the chopped meat and all the chopped vegetables in a plastic bag and refrigerate overnight.

THE NEXT MORNING:

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Add the bag of chopped vegetables and meat to the pot.

Bring to a boil.

When the soup comes to a boil, a brownish foam will appear--spoon this off.

When you have the soup still boiling and the foam spooned off, add the spices and stir well.

Reduce heat to a simmer and cover.

Allow to simmer for 6-8 hours.

After simmering, remove the bone.

Allow the soup to cool and siphon off the fat that rises to the top.

After cooking, all the vegetables should have dissolved--if not, you can run the soup through a blender or food processor.

Serve with hot, fresh baked corn bread.

Tiramisu Ingredients (Serves 4):     

4 eggs – whites and yolks in separate bowls 4 Tbsp Sugar 400 grams Mascarpone* 1 Small pot of coffee 1 package of Lady Fingers Sponge Cake

Method 1. Make small pot of coffee. Set aside to cool.

2. Separate egg whites from yolks in two different bowls.

3. Whip egg whites with electric mixer until peaks form and are stiff.

4. Use whisk to mix egg yolks with 4 tbsp sugar and 400 grams of mascarpone until smooth and creamy.

5. Taste yolk mixture for balance. It shouldn’t be too sugary or heavy. Fairly light is the name of the game.

6. Fold yolk mixture into whipped whites.

7. Place a thin layer of blended mixture into bottom of cake pan.

8. Dip, one at a time, lady fingers into coffee, completely submerging, but DO NOT let the lady fingers get soggy. One by one, place them in a row into cake pan on top of mascarpone layer.

9. Place another layer of mascarpone mixture on top of coffee lady fingers. Repeat steps 8 and 9 until topped off with layer of mascarpone mixture on top.

10. Refrigerate for 8 hours, or overnight. This cooling allows the mixture to set up and solidify into a dessert that holds a shape. Taken out too early, it won’t hold a shape when

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removed from the cake pan. But like all good desserts, Tiramisu is delicious in any form, whether in a melting glob on the plate or a cookie cutter perfect shape.

Fruit Flan (makes one flan)

Fruit Flan

Ingredients: Pastry: 100g Sugar 170g Shortening 3g Salt 1/4 t Vanilla extract 1 Eggs 25ml Milk 300g Pastry flour Custard: 375ml Whole milk 75g Sugar 30g Cornstarch 1 Eggs 1/2 t Vanilla extract Pinch of salt Melted chocolate (about 1/4 cup, enough to cover your pastry crust bottom.

Fruits (of your choice) Apricot jam, heated up with a little bit of water to a glazing consistency Directions: 1. To prepare pastry crust, cream together sugar, shortening and vanilla until light and fluffy.

2. Add eggs one at a time, scraping down bowl. Add milk and just disperse.

3. Sift and add flour. Blend until incorporated - DO NOT OVERMIX. 4. Work dough on floured table. Chill until needed.

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5. For the custard filling: In a saucepan, combine milk, cornstarch and 1/2 the sugar and bring to a boil.

6. In a bowl, whisk eggs with the remaining sugar until pale and slightly thickened 7. Temper the egg mixture and add to saucepan.

8. Whisk until mixture thickens, ensuring it is smooth and lump-free, then remove from heat and add vanilla and mix through.

9. Pour pudding onto a clean sheet of plastic on a tray (to prevent skin from forming) and refrigerate and let cool.

10. Roll out pastry crust to 1/4 inch thickness and line flan or tart pans. Poke holes with a fork in the dough. Bake shell in 350F oven until golden brown (15-30 min).

11. When pastry shell is ready, let cool slightly and 'paint' on melted chocolate to prevent soggy bottoms.

12. When chocolate has cooled completely, add custard and smooth out.

13. Arrange a variety of fruits in an artistic design covering all cream (I used strawberry, tangerines and kiwis).

14. Glaze fruits with melted apricot jam.

Ingredients        

Filling & topping 50g Caster sugar 2 tbsp Kirsch 350ml Double cream 1 tbsp Icing sugar 400g Cherries, pitted, a few with stalks 2 tbsp Black cherry jam 25g Dark chocolate, grated

      

Sponge 175g Unsalted butter, softened 175g Caster sugar 6 Medium eggs, separated 125g Self-raising flour 75g Cocoa powder 1 tsp Instant espresso powder

Black Forest Gateau

Method 1. Preheat the oven to 180°C/gas 4. Line the base of a 20cm cake tin with greased baking parchment. Beat the butter in a warmed mixing bowl with the sugar until light, pale and fluffy. Beat in the yolks one at a time. Sieve the flour, cocoa powder and coffee onto a plate.

2. In a separate bowl, whisk the egg whites to soft peaks. Fold the whites and the flour mixture gently into the butter mixture in alternate spoonfuls. Pour into the tin; bake for 45 minutes until the sides have shrunk away from the tin. (If using a

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fan oven, turn down to 170°C/gas 3 after 30 minutes). Cool for 5 minutes, then turn out onto a rack.

3. Make syrup by dissolving the sugar with 2 tbsp boiling water in a pan. Take off the heat and add the kirsch. Whisk the cream into peaks; mix in the icing sugar halfway through. Chop 200g cherries; fold into half the cream. Slice the cooled cake in two. Place one half crumb-sides upwards and trickle over half the kirsch syrup. Spread over the jam and cover with the cherry-cream mixture. Put the other cake half on top and drizzle with the remaining syrup. Spread the plain cream mixture over and pile the rest of the cherries on top, including those with stalks.

Sprinkle over the chocolate.

Ingredients         

250 g plain flour 1 tsp cocoa powder 1 tsp coffee, freshly ground 30 g butter, softened 25 g sugar 60 ml white wine 1 egg, beaten olive oil, for deep-frying icing sugar, to decorate

Cannoli Sicilian

For the filling:    

600 g ricotta cheese 150 g icing sugar 25 g chocolate chips 50 g candied fruits, finely chopped

Method 1. First make the filling. Place ricotta and icing sugar in a large bowl and whisk until creamy. Fold in the chocolate chips and candied fruits. Set aside.

2. To make the pastry, place the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Leave to rest for an hour.

3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm.

With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around 93

the tubular moulds, securing the edges with the beaten egg.

4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds.

5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.

Ingredients Makes 16 450 g (1 lb) strong plain flour pinch of salt 50 g (2 oz) butter or margarine 15 g (2 oz) fresh yeast 50 g (2 oz) caster sugar 300 ml (1/2 pint) warm milk 2 eggs, beaten 2 - 3 tablespoons jam oil for deep frying

Jam Doughnuts

Method 1. Sift the flour and salt into a bowl, and then rub in the butter or margarine. Cream the yeast with 15 g (1/2 oz) of the sugar.

2. Make a well in the centre of the flour, pour in the warm milk and beaten eggs. Add the yeast, mix to a light dough, cover and leave to rise in a warm place for 1 hour.

3. Divide the dough into 16 and shape into rounds. Place a small teaspoonful of jam in the centre of each round and draw up the edges to form a ball, pinching the dough together to seal.

4. Put into oiled tartlet tins to prove in a warm place for 20-30 minutes.

5. Heat the oil to 180C/360F. Deep fry the doughnuts for 3-5 minutes, drain on absorbent kitchen paper and roll in the remaining caster sugar.

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Cook's Tip To make jam and cream doughnuts, shape the unfilled dough into long doughnuts. Deep fry and roll in sugar. Split when cool and fill with jam and whipped cream.

For the pastry   

170 g plain flour pinch salt 75 g unsalted butter

Bakewell tart

For the filling and topping        

170 g strawberry or raspberry jam 110 g unsalted butter 110 g vanilla sugar 110 g ground almonds 3 eggs, plus one additional egg yolk 1 tsp almond extract handfuls blanched flaked almonds cream, to serve

Method 1. Combine the flour and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

2. Stir in enough iced water to bring the mixture together into smooth dough. Roll the pastry out to line a 23cm tart tin and chill for 30 minutes, or until required.

3. Preheat the oven to 200C/Gas 6. Spread a layer of jam generously over the tart base.

4. Melt the butter and continue to heat until it smells nutty.

5. Whisk together the sugar, ground almonds, egg yolks, egg whites and almond extract.

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6. Pour in the hot butter and whisk until smooth.

7. Spoon the mixture over the jam.

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There is no love sincerer than the love of food.�

Nazzareno Casha Head Chef

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