ALL-PURPOSE MEAT SAUCE RECIPE

By: tasteofhome.com/recipes/all-purpose-meat-sauce
1
1-2
1
1
1/4
1
1 1/2
1
1/2
1/2
1/2
1/4
1
1
1

lb
can (15 oz)
can (10 3/4 oz)
cup
tablespoon
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
pinch
pinch
pinch

ground beef
garlic cloves; minced
tomato sauce
condensed tomato soup; undiluted
Parmesan cheese; grated
Worcestershire sauce
dried oregano
dried basil
sugar
salt
dried parsley flakes
crushed red pepper flakes
dried thyme
tarragon
ground cinnamon
hot pepper sauce; to taste
cayenne pepper; to taste

In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer,
uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making
lasagna, pizza, chili dogs, tacos or sloppy joes.
Country Woman September/October 1995, p33
Yield: 4 cups

Page 2

ANADAMA BREAD
By: "Country Homes - Stay for Supper" 1993
1/2
1/3
1
1
1/3
4 1/2-5
1
1

cup
cup
teaspoon
cup
cup
cups
package
8 3/4-ounce can

cornmeal
packed brown sugar
salt
water; boiling
oil
all purpose flour
active dry yeast
cream-style corn

In a medium bowl stir together the cornmeal, brown sugar, and salt. Stir in the boiling water and oil.
Cool mixture till warm (120 to 130), stirring occasionally. (Allow mixture to cool 15 to 20 minutes.)
In a large mixing bowl stir together 1 cup of the flour and the yeast. Add cornmeal mixture and corn. Beat with an electric mixer on low
speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the
remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff
dough that is smooth and elastic (6 to 8 minutes total).
Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double
(about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two
1-quart casseroles or a large baking sheet.
Shape each half of the dough into a round loaf. Place loaves in prepared casseroles or 3 inches apart on the baking sheet. Cover and let
rise in a warm place till nearly double (about 40 minutes).
Bake in a 375F oven about 40 minutes or till bread sounds hollow when lightly tapped. If necessary, loosely cover the bread with foil the
last 20 minutes to prevent overbrowning. Remove from casseroles or baking sheet immediately. Cool on wire racks.
Yield: 2 loaves

Page 3

ANCHOR BAR'S BUFFALO WINGS: THE ORIGINAL HOT WING RECIPE

By: parade.condenast.com/26655/anchorbarbuffalony/
36
4
1
3/4
8
4
1/4 - 1
1/8
4-8

teaspoons
teaspoon
cup
tablespoons
teaspoons
teaspoon
teaspoon
tablespoons

chicken wing segments

vegetable oil
salt
flour
butter
cider vinegar
cayenne pepper; or to taste
garlic powder
hot sauce (Frank's used in Buffalo); or to taste
celery sticks
blue cheese dressing

Preheat oven to 425F.

In a large bowl, toss wings with vegetable oil and salt. Sprinkle flour and toss until wings are evenly covered. Spread out on baking pans
lined with aluminum foil. Bake for 20 minutes. Turn wings and bake 20 minutes more or until golden brown.
Meanwhile, in a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium. Remove from
heat.
When wings are done, transfer them to a large serving bowl and pour hot sauce mixture over them. Toss wings to coat thoroughly with sauce.
Serve with celery sticks and blue cheese dressing and plenty of napkins.
Yield: 6-8 servings

Page 4

AUNTIE ANNE'S PRETZELS

By: e-cookbooks.net/library/copycat.pdf
1 1/2
1 1/8
2
1 1/8
1
3
2
2

cups
teaspoons
tablespoons
teaspoons
cup
cups
cups
tablespoons

2-4

tablespoons

water; warm
active dry yeast; (1 1/2 pkg)
brown sugar
salt
bread flour
all purpose flour
water; warm
baking soda
coarse salt; to taste
butter; melted

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until
smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda
solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden.
Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a
shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon mixture.

Page 5

BAKED BEEF AND CHEESE RIGATONI

By: muellerspasta.com
8
1/2
1/2
1
1
1/8
1
1/2
1/2
1
2

oz
lb
cup
(15 1/2 oz) jar
teaspoon
(15 oz) container
cup
teaspoon
(4 oz) cup
tablespoons

Mueller's Rigatoni
lean ground beef
chopped onion
minced garlic clove
meatless spaghetti sauce
pepper
Ricotta cheese
milk
salt
Mozzarella or Monterey Jack cheese; shredded
grated Parmesan cheese

1.Cook pasta according to package directions.

2.Preheat oven to 350F.
3.Cook ground beef, onion and garlic in a large skillet over medium-high heat for 4 minutes, or until meat is lightly browned. Stir in
spaghetti sauce and pepper. Reduce heat; simmer 10 minutes.
4.Combine ricotta cheese, milk and salt in large bowl. Add Mueller's Rigatoni; toss to coat.
5.Spoon half the Rigatoni mixture into 8x8x2-inch baking dish. Top with 1/2 cup mozzarella and 1 cup meat sauce. Repeat layers once.
Sprinkle with Parmesan cheese.
6.Bake 20 minutes, or until heated through.
Yield: 4 servings

Page 6

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

By: epicurious.com
2
1
2
2
1/2
1/2
2

6-ounce
tablespoons
teaspoons
teaspoon
teaspoon
tablespoons

flounder fillets
garlic clove
fresh lemon juice
soy sauce
sugar
salt
olive oil

Preheat oven to 450F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine
with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.
Yield: 2 servings

Page 7

BARBEQUE PORK TWO WAYS

By: allrecipes.com/recipe/barbeque-pork-two-ways/
2 1/2
1/2
1
1/4
1
1/2
1/4
2
1/4

lbs
cup
cup
teaspoon
teaspoon
teaspoon
cups
cup

pork shoulder
chopped onion
minced garlic clove
brown sugar
dry mustard
salt
ground black pepper
ketchup
Worcestershire sauce

1.Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
2.In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix
well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
3.OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire
sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.
Yield: 8 servings

Page 8

BASIC BUTTERMILK CORN BREAD

By: epicurious.com
1 1/2
1 1/2
2 1/2
3/4
1/2
1
1/2
1/3
2

cups
cups
teaspoons
teaspoon
teaspoon
cup
cup
cup
large

yellow cornmeal
all purpose flour
baking powder
salt
baking soda
buttermilk
vegetable oil
sugar
eggs

Preheat oven to 400F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large
bowl to blend. Add dry ingredients, stirring just until blended.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be
made 8 hours ahead. Cover; store at room temperature.)
Bon Apptit | November 1997
Yield: 12 servings

Page 9

BEER BREAD
By: I created this!
4 1/2
1 1/2
2 3/4
2
1
1
12
1/4

teaspoons
teaspoons
cups + 2 T
tablespoons
teaspoon
teaspoon
oz can
cup

Baking Powder
Salt
flour
brown sugar
onion powder
dry mustard
beer; room temperature
butter; (or margarine) melted

Preheat oven to 375F (190C ).

Lightly grease a 9x5 inch baking pan.
In a bowl, mix the flour, brown sugar and onion powder and mustard.
Pour in the beer, and mix just until moistened.
Transfer to the prepared baking pan.
Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Yield: 1 loaf

Page 10

BEST BASIC BURGER RECIPE

By: foodrepublic.com/print/1431
1 1/2
1
3/4
3/4
3/4
1

lb
teaspoon
teaspoon
cup
tablespoon

ground beef; at least 80% lean

egg
salt
ground black pepper
seasoned bread crumbs
Worcestershire sauce

Preheat your grill to high.

In a bowl, using your hands, combine all of the ingredients until evenly incorporated. Form into 4 equal sized burgers.
Place the burgers on the hot grill and cook for 4 to 6 minutes on each side, depending on how well done you like them.
Remove from the grill and serve.
Yield: 4 patties

Page 11

BEST BUTTERMILK PANCAKES RECIPE

By: marthastewart.com/318689/best-buttermilk-pancakes
2
2
1
1/2
3
2
3
4
1

cups
teaspoons
teaspoon
teaspoon
tablespoons
large
cups
tablespoons
cup

all purpose flour

baking powder
baking soda
salt
sugar
eggs; lightly beated
buttermilk
unsalted butter, melted; plus 1/2 t for griddle
fresh blueberries; optional

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and
4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot
enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When
pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1
minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Source: Martha Stewart Living, January 2001
Yield: (9) 6" pancakes

Page 12

BILL'S BLUE CHEESE DRESSING

By: allrecipes.com/
3/4
1 1/3
1
1/2
1/2
1/2
1/2
4

cup
cups
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
oz

sour cream
mayonnaise
Worcestershire sauce
dry mustard
garlic powder
salt
ground black pepper
blue cheese; crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce.
Season with mustard, garlic powder, salt and pepper.
Stir in blue cheese.
Cover, and refrigerate for 24 hours before serving.
Yield: 2 1/2 cups

Page 13

BLUE RIBBON APPLE PIE

By: landolakes.com/recipe/2038/blue-ribbon-apple-pie
2
1
1/4
1/4
1/4
1/3
1/3
4 to 5

cups
teaspoon
teaspoon
teaspoon
teaspoon
cup
cup
tablespoons

1/2
1/4
1/4
1/2
1/2
6
1
1

cup
cup
cup
teaspoon
teaspoon
medium (6 cups)
tablespoon
teaspoon

----- Crust Ingredients ----all purpose flour

sugar
salt
ground cinnamon
ground nutmeg
cold Land O Lakes Butter; cut into chunks
shortening
water; cold
----- Filling Ingredients ----sugar
firmly packed brown sugar
all purpose flour
ground cinnamon
ground nutmeg
tart cooking apples; peeled, sliced 1/4-inch
Land O Lakes Butter
sugar

Heat oven to 400F.

Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl; cut in 1/3 cup butter and shortening
with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out
remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough,
pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat.
Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling;
unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1
teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through
slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.
Yield: 8 servings

Page 14

BOTTICELLI'S SALAD DRESSING

By: "Dining with Diane - The Austin Restaurant Cookbook"
2
1/2
1 1/2

cups
cup
tablespoons

1/2
1/2

oz
dash
teaspoon

1
1/4
1/4
1/2

cup
teaspoon
cup

mayonnaise
Parmesan cheese
red wine vinegar
juice of one lemon
Worcestershire sauce; (1 tablespoon)
Tabasco sauce
minced garlic
fresh cracked black pepper; to taste
egg yolk
buttermilk
salt
olive oil

Mix all ingredients together except the olive oil.

While blending mixture with a beater, slowly add olive oil until oil is incorporated.
Yield: 3 1/2 cups

Page 15

CAESAR SALAD DRESSING

By: recipes.robbiehaf.com/O/60.htm
3
1/2
3/4
2-4
2
2
1
1
1

cup
tablespoons
tablespoons
teaspoons
teaspoon
teaspoon
teaspoon

garlic cloves; minced

lemon; juice of
real mayonnaise; low-fat okay
anchovy paste; to taste
grated Parmesan cheese; low-fat okay
minced fresh parsley OR
dried parsley flakes
Dijon mustard
Worcestershire sauce
salt and pepper; to taste

Puree all ingredients in a blender for 1 minute.

Cover and refrigerate for at least 2 hours before serving.
Yield: 1 1/8 cups

Page 16

CARROT CAKE (GLORIA PITZER)

By: askyourneighbor.com/recipes/658.htm
2
2
6
1
1
2
1
1 1/4
1
1
1

teaspoons
oz
teaspoon
teaspoon
teaspoons
cup
cups
cup
cup
cup

eggs
vanilla
oil
salt
baking powder
cinnamon
sugar
all purpose flour
finely grated carrots
chopped walnuts
raisins

Beat together the first eight cake ingredients in the order given. Fold in the carrots, walnuts and raisins one at a time. Bake in a
greased and floured (9 inch) square pan 325 for 50-55 minutes or til tests done. Cool. Top carrot cake with canned Duncan Hines Cream
Cheese Frosting. Refrigerate or freeze.
Ask Your Neighbor July 2009 Menu Minder, Issue #309

Page 17

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

By: I created this in Dubai Aug 2010-Dec 2011
2
2
2

tablespoons
lb
teaspoons

1/4
2
2
1
1/4
1
1
1/4
1

tablespoons
teaspoons
tablespoon
teaspoon
cup
cup
cup
pinch

peanut oil; divided

boneless, skinless chicken pieces; cubed
garam masala; divided
cayenne pepper; to taste
white onion; chopped
butter
lemon juice
ginger garlic paste
chili powder
tomato puree
coconut milk (canned)
plain yogurt
salt

Heat 1 tablespoon oil in a large heavy skillet over medium heat.

Cook chicken until lightly browned, about 10 minutes.
Reduce heat, and season with 1 teaspoon garam masala and a few sprinkles of cayenne pepper. Set chicken aside.
Heat 1 tablespoon oil in skillet over medium high heat.
Saute onion until soft and translucent.
Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala and chili powder.
Cook, stirring, for 1 minute.
Add tomato puree and cook for 2 minutes, stirring frequently.
Stir in coconut milk and yogurt.
Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Season with salt and cayenne pepper.
Run the sauce through blender, and return to skillet along with reserved chicken.
Cook on low heat until it's no longer pink.
Yield: 4 servings

Page 18

CHOCOLATE CORNSTARCH PUDDING

By: allrecipes.com/recipe/chocolate-cornstarch-pudding
1/2
3
1/4
1/8
2 3/4
2
1

cup
tablespoons
cup
teaspoon
cups
tablespoons
teaspoon

white sugar
unsweetened cocoa powder
cornstarch
salt
milk
butter; room temperature
vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook,
stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let
cool briefly, and serve warm, or chill in refrigerator until serving.
Yield: 4 servings

Page 19

CINNAMON BREAD I
By: allrecipes.com/recipe/cinnamon-bread-i
2
1
2
1/2
1 1/2
1
1
1/4
2
2
2
1
2

cups
cup
teaspoons
teaspoon
teaspoons
teaspoon
cup
cup
teaspoons
tablespoons
teaspoon
teaspoons

all purpose flour

white sugar
baking powder
baking soda
ground cinnamon
salt
buttermilk
vegetable oil
eggs
vanilla extract
white sugar
ground cinnamon
margarine

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing
bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using
knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Yield: 1 9x5 inch loaf

Page 20

COMPANY SCALLOPED POTATOES

By: "Country Homes - Stay for Supper" 1993
1/2
2
2
2
4
1 1/2
1 3/4
4
1/4
1/4
1/4

cup
tablespoons
tablespoons
teaspoons
teaspoons
cups
cups
teaspoon
teaspoon
cup

chopped onion
garlic cloves; minced
margarine or butter
all purpose flour
snipped fresh marjoram or basil OR
dried marjoram or basil; crushed
milk
sliced, unpeeled potatoes
salt
pepper
grated Parmesan cheese

For sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender but not brown. Stir in flour and marjoram or
basil. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat.
Layer half of the potatoes in a greased 1 1/2-quart casserole. Sprinkle with the salt and pepper. Cover with half of the sauce. Sprinkle
with half of the Parmesan cheese. Repeat layers of potatoes and sauce.
Bake, covered, in a 350F oven for 1 1/4 hours. Uncover and sprinkle with the remaining Parmesan cheese. Bake about 30 minutes more or till
potatoes are tender. Let stand 5 minutes before serving.
Yield: 6 servings

Page 21

CORY'S BEST CALAMARI

By: allrecipes.com/recipe/corys-best-calamari/
2
1
1
1/2
1

lb
teaspoon
cup
cup
pinch

squid, cleaned, sliced into rounds

salt
all purpose flour
vegetable oil
ground black pepper

Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in
the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on
paper towels. Serve hot.
Yield: 4-6 servings

Page 22

CRETAN-STYLE BRUSCHETTA SALAD (KRITIKOS DAKOS)

By: I created this!
3/4
1
2
1/2
3
4

cup
teaspoon
tablespoons
cup
tablespoons

Feta cheese; crumbled

oregano
Kalamata olives; chopped
ripe tomatoes; chopped
olive oil
Cretan barley rusks

Combine first five ingredients in a bowl and place in refrigerator for at least an hour or overnight.
Sprinkle rusks with a few drops of water to moisten slightly.
Top each rusk with the prepared cheese and tomato mixture.
Set aside for 10 minutes and then serve with a chilled glass of white wine.
Yield: 4 servings

Page 23

DEEP PAN CHICAGO STYLE PIZZA

By: I created this!
1
1
3
1/2
1
1/4

cup
package
cups
cup
teaspoon
cup

1
1
28
2
4

lb
cup
oz
tablespoons

----- PAN DOUGH ----water; (110-115 degrees)

active dry yeast; (8 grams or 2 1/4 tsp)
flour
coarse ground cornmeal
salt
vegetable oil
----- PIZZA TOPPING ----mozzarella cheese; sliced thin
pepperoni
tomato sauce
garlic cloves; peeled and minced
grated Parmesan cheese

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and
vegetable oil, and mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size. Punch it
down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500F.
When the dough has finished its second rising, lay the cheese over the dough shell. Distribute the pepperoni and garlic over the cheese.
Top with the tomato sauce. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500F, then lower the temperature to 400F and finish baking for 25-35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check its color. The crust will be golden brown when done. Serve immediately.
Yield: 6 servings

Page 24

DOMATORIZO PILAFI (TOMATO PILAF)

By: "Foods of the World - Middle Eastern Cooking" 1969
2
4
4
1

medium-sized
tablespoons
tablespoons
teaspoon

2
1
1

cups
teaspoon
cup

fresh, ripe tomatoes; coarsely chopped

butter, plus
melted butter
salt
freshly ground black pepper
beef stock; fresh or canned
tomato paste
long or medium grain white rice; uncooked

In a heavy 2- to 3-quart saucepan, combine the tomatoes, 4 tablespoons of butter, the salt and a few grindings of pepper. Stirring and
mashing the tomatoes with a spoon, cook over moderate heat for 5 minutes until the mixture is thick and fairly smooth. Add the stock and
the tomato poaste, bring it to a boil and cook briskly for 5 minutes. Puree the mixture through a fine sieve set over a bowl, pressing down
hard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp.
Measure the puree and return it to the saucepan. There should be 2 cups. If there is more, boil it briskly over high heat until reduced to
the required amount; if there is less, add more stock. Bring to a boil over high heat, then pour in the rice. Stir once or twice, reduce
the heat to low, cover tightly and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender but still
slightly resistant to the bite.
Add the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand
at room temperature for 20 minutes or so before serving.
Yield: 4 servings

Page 25

DOUBLE-PEANUT PEANUT BUTTER COOKIES

By: "Kids Cookies" by Williams-Sonoma, 1998
3/4
1 1/3
1/2
1/2
1
1/2
1/2
1/2
1/2
1
1

cup
cups
teaspoon
teaspoon
pinch
cup
cup
cup
cup
teaspoon

shortening; for greasing baking sheet

salted dry-roasted peanuts
all purpose flour
baking powder
baking soda
salt
unsalted butter; softened
crunchy peanut butter
granulated sugar
firmly packed dark brown sugar
egg
vanilla extract

Adjust 2 oven racks to be in the center of your oven. Turn the oven on to 375F. Lightly grease the baking sheets with the shortening.
Put the peanuts on the cutting board. With the sharp knife, chop coarsely (see page 14). Set the peanuts aside.
Put the flour, baking powder, baking soda, and salt in a medium mixing bowl. Stir with the wooden spoon to mix the ingredients.
Put the butter, peanut butter, granulated sugar, brown sugar, egg, and vanilla in a large mixing bowl. With the electric mixer set on
medium-high speed, beat until the mixture is smooth and creamy. With the electric mixer set on low speed, add the flour mixture and beat
just until blended. Stir in the peanuts.
Roll rounded tablespoonfuls of the dough between your palms into balls. Put the balls on the greased baking sheets, spacing them 3 inches
apart.
Flatten each ball by pressing on the top with the fork. (If the dough sticks to the fork, dip the fork into granulated sugar before
pressing.) Each cookie should be about 1/2 inch thick.
Place the baking sheets in the preheated 375F oven. Bake until the cookies are lightly browned, about 12 minutes.
Put the hot pads and cooling racks on your counter. Using the pot holders, remove the baking sheets from the oven and put them on the hot
pads. Let the cookies cool for 2 minutes. Carefully slip the spatula under each cookie and transfer it to a rack. Let the cookies cool
completely.
Yield: 24 cookies

Page 26

EASY CREAM OF CHICKEN SOUP

By: Irene Sideratos
1
6
1
2
2
2

can (10-3/4 oz)

cans
cup

condensed cream of chicken soup

water
white rice; uncooked
chicken bouillon cubes
eggs
lemons; juiced

In a large pot, combine soup, water, rice and bouillion cubes.

Heat as directed on label and continue to boil until rice is cooked and remove from heat.
In the meantime, use a blender to mix the eggs and lemon juice.
Add egg lemon mixture slowly to soup while stirring.
Return to heat for 2 more minutes and serve hot.
Yield: 6 servings

Page 27

EGGPLANT PARMESAN
By: I created this!
2
1
1/2
2
1/2
2
1/2
1/4
1/8
1
1 1/2

cup
cup
cups
cup
cup
teaspoon
teaspoon
cup
cups

eggplants; large
breadcrumbs
olive oil
Ricotta cheese; part skim
Pecorino Romano; grated
eggs
parsley; chopped
salt
pepper
tomato sauce
Mozzarella cheese; low fat & shredded

Remove tops from eggplant and slice to 1/3 - 1/2 inch, long ways.
In a shallow dish pour oil, in a second shallow dish pour breadcrumbs.
Dredge eggplant through oil on each side lightly then bread with crumbs lightly.
Arrange in a single layer on a baking sheet.
In a 400F oven, bake the eggplant on a lightly oiled sheet for 30 minutes and set aside.
In a mixing bowl, combine Ricotta, grated cheese, eggs, parsley, salt and pepper to taste.
In a baking tray add 1/2 cup of tomato sauce to bottom and smooth it out.
Place half the eggplant slices in saucy baking tray.
Spread about 1/4 cup of the ricotta mix on each slice.
Top the eggplant slices with the remaining eggplant slices.
Spoon 3 tablespoons of sauce over each and sprinkle with mozzarella cheese.
Bake uncovered at 350F for 20 minutes.
Yield: 4 servings

Page 28

ENTENMANN'S CHOCOLATE CHIP COOKIES

By: food.com
1 1/3
1/2
1/4
1/2
1/4
1/4
2
3
1
1

cups
teaspoon
teaspoon
cup
cup
cup
teaspoons
tablespoons
cup

flour
baking soda
salt
margarine; softened
brown sugar
sugar
vanilla
honey
egg; beaten
chocolate chips

Mix flour, baking soda, and salt.

Mix sugar, brown sugar, vanilla, margarine, and honey. Beat all ingredients together.
Add egg mix. Add flour mix. Blend.
Add chocolate chips and blend.
Bake on 400 for 7-9 minutes (not longer!).
Yield: 40 cookies

Page 29

EXOTIC GREEK PORK ROAST

By: grouprecipes.com/331/exotic-greek-pork-roast.html
2
1 1/2
3/4
6
6
2

cups
cup
tbs
tsp

pork tenderloins; (1 lb each)

freshly squeezed lime juice; freshly squeezed
extra virgin olive oil
dried oregano
fresh garlic cloves; diced
salt; or to taste

Combine the lime juice, extra virgin olive oil, the garlic, salt, and oregano in a large zip lock plastic bag. Then, shake the sealed bag
until all of the ingredients are completely incorporated. Taste the marinade for desired flavor. If its a bit too sour, you may add more
olive oil. If its not zippy enough, feel free to add more lime juice. The other spices, including the garlic and salt, should be apparent
in the mixture, but not take over the entire recipe. Once it is to your desired level, place the pork in the bag, seal it up and turn the
bags over and over to marry the mixtures into the meat. To give the pork time to marinate, keep the zip locked ingredients in the
refrigerator for approximately 2 to 5 hours.
Preheat the grill to medium
Add just a bit of oil to the rack. Throw away the marinade. Then, grill the pork for approximately 20 to 30 minutes (turning the meat only
one time) or continue grilling to your personal preference.
Your family will be delighted!
Yield: 6 servings

Page 30

FILIPINO "ADOBO"-STYLE CHICKEN

By: epicurious.com
8
1 1/2
3
2
1/2
3/4
3

cups

tablespoon
cup
tablespoons

whole chicken legs (abt 4 lbs); drumsticks & thighs

distilled white vinegar
garlic cloves; crushed
bay leaves
whole black peppercorns; crushed lightly
soy sauce
vegetable oil
rice; cooked as accompaniment

In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a
boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with
tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and
skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saut the chicken, patted dry, in batches, turning
it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the
chicken with the rice.
Yield: 4 - 8 servings

Page 31

FOUR CHEESE AND SPINACH LASAGNA

By: foodnetwork.com

12
1/4
2
1
1
4
3/4
1
1/2
1/8
1
4

cup
(10-oz) box
lb
oz
cup
lb
teaspoon
teaspoon
cups

kosher salt
freshly ground black pepper
dry lasagna noodles; (not no-boil)
extra virgin olive oil
garlic cloves; minced
frozen spinach; thawed
cottage cheese; (about 1 3/4 cups)
fresh goat cheese; softened
freshly grated Parmesan or Romano
shredded mozzarella; (about 4 cups)
finely grated zest of 1 lemon
freshly grated nutmeg
cayenne
large egg; beaten
tomato sauce

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until
al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt
and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in
a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not
overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make
2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce,
then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let
lasagna stand for 10 minutes before serving.
Yield: 8-10 servings

Page 32

FRESH STRAWBERRY MUFFINS

By: virtualcities.com/ons/tx/v/txv33011.htm
1/2
3/4
1
2
2
1/2
1/2
1/2
1 1/2
3
1/2

cup
cup
cups
teaspoons
teaspoon
cup
teaspoon
cups
teaspoons
teaspoon

butter; softened
sugar
egg
all purpose flour
baking powder
salt
milk
vanilla
chopped strawberries
sugar
cinnamon

Cream butter and 3/4 cup sugar. Add egg; beat well. Sift flour, baking powder, and salt together in separate bowl. Add flour mixture and
milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine cinnamon and 3
teaspoons sugar; sprinkle over batter. Bake at 400 degrees for 20 to 25 minutes.
Source: The Queen Anne Bed and Breakfast - Galveston, Texas
Yield: 12 muffins

Page 33

FRIED RICE
By: Liezl Necessito
2
3
1
1
2

tablespoons
cup
cups

tablespoons

eggs
butter
carrot; shredded
cooked, chopped meat; your choice
steamed rice
salt
pepper
soy sauce

Scramble the 2 eggs, chop into little pieces and set them aside.
Melt butter in a large pan, add carrot and cook until tender.
Add in chopped meat and continue to cook for another 2 minutes.
Add the steamed rice for another 5 minutes until rice is slightly browned and crispy looking.
Season with salt and pepper.
Stir in the eggs and soy sauce and combine well.
Yield: 6 servings

Page 34

GERMAN BEEF STEW

By: cyber-kitchen.com
1 1/2
2
1
1
1
1
1/3
2
1
1/2
1/8
1
1/4
1

lbs
tablespoons
cup
cup
medium
cup
cup
teaspoons
teaspoon
teaspoon
cup
tablespoon

beef stew meat

cooking oil
shredded carrot
chopped, peeled apple
onion; sliced (1/2 cup)
water
dry red wine
instant beef bouillon granules
garlic clove; minced
anchovy paste; optional
dried thyme; crushed
bay leaf
cold water
all purpose flour
hot cooked noodles

In a large saucepan, brown meat, half at a time, in hot oil. Drain off fat. Return all meat to saucepan. Add carrot, apple, onion, the 1
cup water, the wine, bouillon granules, garlic, anchovy paste (if desired), thyme, and bay leaf. Bring to boiling; reduce heat. Cover and
simmer for 1-1/2 hours or until meat is tender. Discard bay leaf.
In a screw-top jar, shake together the 1/4 cup cold water and the flour; add to mixture in saucepan. Cook and stir until thickened and
bubbly. Cook and stir for one minute more. Serve over hot noodles.
Source: Hometown Cooking Cookbook - Ely, Minnesota
Yield: 6 servings

Page 35

GREEK CHEESE CROQUETTES - TIROKROKETES

By: Kaiti Komineas
1
1/4
8
1

cup
oz
tablespoon

egg
self-rising flour
Regatto cheese
water; optional
vegetable oil; for frying

Mix together egg, flour and cheese.

If the mixture does not hold together, add a little water until the right consistency.
Form into small balls and refrigerate for an hour to chill.
Fry in a small nonstick pan in a plentiful amount of VERY hot oil to a golden color, turning once.
Drain on absorbent paper and serve hot, sprinkled with lemon juice.
Yield: 20 pieces

Page 36

GREEK STYLE CHICKEN AND POTATOES

By: Irene Sideratos
3
2

lb

1/4
1
1
1/4

cup
tablespoon
large
cup

potatoes; peeled and quartered

chicken parts; with bones
salt and pepper; to taste
olive oil
oregano
chicken bouillon cube
lemon juice

In a large bowl, combine the potatoes with the chicken pieces, salt, pepper, olive oil and oregano.
Mix thoroughly until the meat and potatoes are nicely seasoned.
Arrange everything in a baking pan.
Add the bouillon cubes to the side of the pan and bake, covered, at 400F for 30 minutes.
Uncover.
Add a little more oil or water if necessary.
Baste with drippings.
Pour lemon juice over dish and cook for another 45 minutes until chicken and potatoes are browned.
Yield: 4 servings

Page 37

HAM AND CHEESE PASTA SALAD

By: taste.com.au/recipes/16010/ham+and+cheese+pasta+salad
200
1
250
150
80
1
125

g
can (310 g)
g
g
g (1 cup)
ml (1/2 cup)

mini farfalle pasta

corn kernels; drained
punnet cherry tomatoes; halved
ham slices; coarsely chopped
grated Cheddar
Lebanese cucumber; coarsely chopped
Caesar salad dressing

Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
Combine the pasta, corn, tomato, ham, cheddar and cucumber in a large bowl. Add the dressing and toss until well combined. Store in an
airtight container.
Source: Australian Good Taste - February 2007, Page 53
Yield: 2 servings

Page 38

HIDDEN VEGETABLE TOMATO SAUCE

By: "After-school Meal Planner" - Annabel Karmel
2
1
1
50
50
50
50
1
500
2
1
200
1/2
1

tablespoons
medium
g (2 oz)
g (2 oz)
g (2 oz)
g (2 oz)
tablespoon
g (1 lb 2 oz)
tablespoons
teaspoon
ml (7 fl oz)
teaspoon

light olive oil

onion; peeled and finely chopped
garlic clove; crushed
carrots; peeled and grated
courgettes; grated
butternut squash; peeled and grated
button mushrooms; sliced
balsamic vinegar
passata
tomato paste
soft brown sugar
vegetable stock
dried oregano
bay leaf
handful of torn basil leaves; optional
salt & freshly ground black pepper

Heat the oil in a saucepan and cook the onion on a low heat for 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the grated
carrot, courgette, butternut squash and sliced mushrooms and cook for 4 minutes, stirring occasionally. Add the balsamic vinegar and cook
for 1 minute. Add the passata, tomato paste, sugar, stock, dried oregano, bay leaf and basil (if using). Cook, uncovered, over a low heat
for about 35 to 40 minutes. Remove the bay leaf, transfer to a blender and blitz until smooth. Season to taste.
Yield: 4 portions

Page 39

HONEY WHOLE-WHEAT BREAD

By: dispatch.com
1
2
1
1/2
1/4
2
1 1/2
2 1/2
5
2

cup
tablespoons
tablespoon
cup
cup
envelopes
cups
cups
cups
tablespoons

milk
sugar
salt
honey
butter or margarine
active dry yeast
warm water; (105 to 115 degrees)
all purpose flour
whole wheat flour
butter or margarine; melted

In a small saucepan, heat milk until bubbles form around the edge of the pan. Remove from heat. Add sugar, salt, honey and butter. Stir
until butter melts. Cool to lukewarm.
Sprinkle yeast over warm water in a large bowl. Stir until dissolved. Stir in milk mixture.
Add all-purpose flour and 2 1/2 cups whole-wheat flour. Beat with a wooden spoon until smooth, about 2 minutes. Gradually add remaining
whole-wheat flour, stirring until the dough leaves the side of the bowl.
Turn dough out onto a lightly floured board. Cover with the bowl. Let rest 10 minutes.
Knead dough until smooth and elastic, about 10 minutes.
Place dough in a lightly greased bowl. Turn dough to coat all sides. Cover with a towel. Let rise in a warm, draft-free place until doubled
in bulk, about 1 1/4 hours (when two fingers poked into dough leave indentations, the rising is sufficient).
Punch down dough. Turn out onto a lightly floured surface, Divide dough in half. Shape each half into a smooth ball. Cover with a towel.
Let rest 10 minutes.
Shape each dough ball into a loaf by stretching or rolling dough to 20 inches long, then roll up and seal ends and edges. Transfer each to
a lightly greased 9-by-5-inch loaf pan. Brush tops of loaves with melted butter. Cover with towel. Let rise in warm, draft-free place until
doubled in bulk or sides of dough reach top of pans, about 1 1/4 hours.
Preheat oven to 400 degrees.
Bake loaves 40 to 50 minutes or until tops are well-browned and sound hollow when rapped with a knuckle. Remove bread from pans
immediately. Cool completely on wire rack. (If you want lighter colored crust, cover the tops of the loaves with brown paper or foil after
baking 25 minutes.)
Source: McCall's Home-Baked Breads.
Yield: 2 loaves

Page 40

JAPANESE CHICKEN WINGS

By: allrecipes.com/Recipe/Japanese-Chicken-Wings
3
1
1
1

lb

3
3
1/2
1/2
1/2
1

tablespoons
tablespoons
cup
cup
teaspoon
teaspoon

cup
cup

chicken wings
egg; lightly beaten
all-purpose flour; for coating
butter
----- SAUCE ----soy sauce
water
white sugar
white vinegar
garlic powder; or to taste
salt

Preheat oven to 350 degrees F (175 degrees C).

Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
Yield: 6 servings

Page 41

JUNIOR'S CHEESECAKE
By: I created this version of Junior's cheesecake!
4
2
2

oz
oz
tablespoons

3/4
3
30
1
1/2
3/4

cup
tablespoons
oz
large
cup
teaspoon

----- CRUST ----graham cracker crumbs; crushed very fine

butter or margarine; room temperature
sugar
----- CAKE ----plus 2 tablespoons sugar
sifted cornstarch
cream cheese; softened
egg
heavy (whipping) cream; 35% fat
vanilla extract

Preheat the oven to 350F.

Cover the base of a 7-inch springform pan with parchment or wax paper. Brush it with butter or corn oil. Wrap the bottom and sides of the
pan with a sheet of aluminum foil to keep water out of the pie during baking. Combine the crust ingredients and spread the mixture,
pressing down with your palms, into the base of pan. Refrigerate until chilled.
Place the sifted cornstarch, 8 oz of the cream cheese and 1/3 cup of the sugar in a large bowl. Beat with an electric mixer on low until
creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining cream cheese. Increase the mixer speed to high and beat in
the remaining sugar, then beat in the vanilla. Blend in the egg, beating the batter well afterwards. With a large spoon, blend in the
cream and mix until completely blended but do not overmix.
Gently spoon the filling into the prepared pan. Place in a large shallow pan containing hot water that comes about 1 inch up the sides of
the springform. Bake at 350F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes. Turn off the oven,
leaving the cake inside to cool for 30 minutes.
Cover with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
Yield: 6-8 servings

Page 42

KFC COLE SLAW

By: topsecretrecipes.com/KFC-Cole-Slaw-Recipe.html
1/2
1/3
1/4
1/4
2 1/2
1 1/2
1/2
1/8
8
1/4
2

cup
cup
cup
cup
tablespoons
tablespoons
teaspoon
teaspoon
cups
cup
tablespoons

mayonnaise; shredded
granulated sugar
milk
buttermilk; shredded
lemon juice
white vinegar
salt
pepper
finely chopped cabbage; (about 1 head)
shredded carrots; (1 medium carrot)
minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.
Yield: 10-12 servings

Page 43

LENTIL SOUP GREEK STYLE

By: Irene Sideratos
1
3
2
1/2

cup

cup

1/4
2

cup
tablespoons

lentils
garlic cloves; minced
bay leaves
onion; diced
salt and pepper; to taste
tomato paste
olive oil

Boil lentils until water turns black.

Strain and rinse.
Return to pot with 3 cups of water.
When water boils, add remaining ingredients.
Boil again until soup is thickened and dark.
Yield: 4 servings

Page 44

LOADED MONSTER MASH BITES

By: bettycrocker.com
24
1
4
3
6
1 3/4

oz
cup
tablespoons
slices
cups

16
2

oz
teaspoons

refrigerated mashed potatoes

shredded sharp Cheddar cheese; (4 oz)
chopped fresh chives
bacon; crisply cooked, crumbled
eggs
Progresso plain bread crumbs
vegetable oil; for deep frying
sour cream
dry ranch dressing mix; (from 1-oz package)

In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape
mixture into 1-inch balls.
In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into
eggs and coat again with bread crumbs.
In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30
seconds or until golden brown. Drain on paper towels.
In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.
Yield: 24 bites

Page 45

MARINATED FLANK STEAK

By: allrecipes.com/Recipe/Marinated-Flank-Steak
1/2
1/3
1/4
2
1 1/2
1
2
1/2
1 1/2

cup
cup
cup
tablespoons
tablespoons
tablespoon
teaspoon
lb

vegetable oil
soy sauce
red wine vinegar
fresh lemon juice
Worcestershire sauce
Dijon mustard
garlic cloves; minced
ground black pepper
flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat
in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Yield: 6 servings

Page 46

MASHED POTATOES
By: I created this!
3 1/2
2 1/2
1/2
2

cups
lb
cup
tablespoons

chicken broth
potatoes; peeled & chopped
light cream
butter
ground black pepper

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving
the broth.
Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired
consistency.
Yield: 6 servings

Page 47

MEATLOAF
By: "Eating out at Home" Gloria Pitzer 9-1981 12th Printing
2 1/2-3
1
1/2
1/4
1/4
13 oz
2
3
1/2
1/4
1
1/4

lbs
envelope
cup
cup
cup
can
cups
large
teaspoon
teaspoon
teaspoon
cup

ground round
onion soup mix
ketchup
pickle relish
grape or strawberry jelly; or canned cranberry sauce
Pet evaporated milk
fine soft bread crumbs or; crushed Ritz crackers
eggs
garlic salt
pepper
Worcestershire sauce
bottled wheat germ

Combine all ingredients in large mixing bowl, adding each ingredient one at a time to the beef and kneading it thoroughly as you would
bread dough. It will be "wet" - but the eggs and the Pet milk will hold it together during baking. Pack mixture into loaf shape into a
greased 9" bread-loaf pan. Smear top of loaf with 3 or 4 TB ketchup and bake uncovered at 375F.- 40 minutes. If you use a cheaper grade of
beef other than the ground round you will have to drain off the excess fat at this point. Otherwise combine a 1-lb can stewed tomatoes and
1/4-cup grape or strawberry jelly - whichever you used in the loaf mixture - and pour around the partially baked loaf. This keeps the meat
moist. Return it to bake another 20 minutes. Remove hot meat loaf from the tomato mixture in the pan to a serving platter. Spoon the excess
tomato mixture over each slice when you serve it. Serves 6 nicely.
Yield: 6 servings

Page 48

MUSHROOM BITES
By: Liezl Necessito
1
1
250
2

tablespoon
grams
tablespoons

2
1

teaspoons
teaspoon

butter
garlic clove; minced
small white mushrooms; cleaned and chopped
reduced sodium soy sauce
salt & pepper; to taste
brown vinegar
oyster sauce

Melt butter in medium sized saucepan, add garlic and cook until soft.
Add mushrooms and saute until lightly browned, but do not burn.
Add the soy sauce, the salt and the pepper.
For about 10 minutes, toss lightly over medium heat until the mushrooms absorb much of the sauce.
Finally, add 2 teaspoons of vinegar and 1 teaspoon oyster sauce, stir and remove from heat.
Yield: 4 servings

Page 49

OLD BAY STEAMED SHRIMP WITH COCKTAIL SAUCE

By: oldbay.com
1/2
1/2
2
1
1

cup
cup
tablespoons
lb
cup

cider vinegar or beer

water
Old Bay Seasoning
large shrimp, peeled and deveined; leaving tails on
Old Bay Cocktail Sauce

In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.
Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.
Yield: 8 servings

Page 50

ONION STRINGS
By: tastykitchen.com/
1
2
2
1
1/4-1/2
1-2

cups
cups
tablespoon (scant)
teaspoon
quarts

whole large onion

buttermilk
all purpose flour
salt
cayenne pepper
canola oil
black pepper; to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove
as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they'll be really mad they didn't get any.
Yield: 2 servings

Page 51

P. F. CHANG'S MONGOLIAN BEEF

By: food.com/recipe/p-f-changs-mongolian-beef-66121
2
1/2
1
1/2
1/2
3/4

teaspoons
teaspoon
tablespoon
cup
cup
cup

1
1/4
2

lb
cup
large

vegetable oil
ginger; minced
garlic; chopped
soy sauce
water
dark brown sugar
vegetable oil, for frying; (about 1 cup)
flank steak
cornstarch
green onions, sliced diagonally; into 1'' lengths

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle
to the top of the steak so that you get wider cuts).
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with
oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and saut for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.
Yield: 2 servings

Page 52

PARMESAN CUTLETS
By: Irene Sideratos
1/2
1/2
1/2
1/4
2
1/2
1.5

cup
cup
cup
cup

oz

cup
lbs

flavored bread crumbs

panko bread crumbs
stove top stuffing chicken flavor
corn oil
eggs
milk
chicken, turkey or veal cutlets; thinly sliced
tomato sauce; as needed
Parmesan cheese; as needed
Mozzarella cheese; shredded

In dry blender, combine both bread crumbs and stuffing until finely ground and reserve in a large bowl.
In same blender, combine the corn oil, eggs and milk and pour into another bowl.
Place cutlets first into liquid mixture and second into bread crumb mixture to coat.
Fry in a nonstick pan in batches until browned.
Top with tomato sauce and Parmesan cheese and bake at 350F for 30 minutes.
Remove pan from oven and sprinkle Mozzarella over meat.
Return to the oven for another 10 minutes.
Yield: 4 servings

Page 53

PASTA IN BRODO
By: ocado.com/webshop/recipe/pasta-in-brodo/1000313
1.7
500
1
1

litres
grams
pinch
pinch

good quality chicken stock; (about 7 cups)

stuffed tortellini
salt
black pepper

Pour the stock into a large pan, and bring to a vigorous boil. Reduce the heat slightly to a rolling boil, and add the pasta.
Cook for about 10 minutes, or according to the packet instructions, until the pasta is just soft. Turn off the heat, taste the stock, and
season with salt and black pepper if needed.
To serve, ladle the broth into 4 warm bowls, dividing the tortellini evenly among them, and serve with fresh crusty bread.
Yield: 4 servings

Page 54

PASTITSIO
By: I created this!
16
4

oz
cups

6
6
2 1/4
1 1/2

cups
oz
cups
teaspoons

4
3

cups

number 10 pasta (long tubes); cooked & drained

all purpose meat sauce
----- CREAM SAUCE ----milk
butter
all purpose flour
nutmeg
salt and pepper; to taste
eggs
Kefalotiri, Parmesan or Haloumi; grated

Prepare recipe for all-purpose meat sauce and let cool.

In a saucepan, warm the milk and melt in the butter.
Blend in flour, stirring constantly with a wire whisk.
Stir vigorously until sauce thickens.
Add nutmeg and salt and pepper, to taste.
Remove from heat and cool.
Beat eggs with wire whisk and add to the cooled sauce.
Stir well and add grated cheese.
Mix half of the cream sauce with the prepared pasta and set remaining sauce aside.
Pour 1/2 the pasta mixture in the baking dish.
Cover pasta with an even layer of meat sauce.
Add remaining pasta mixture.
Finally, cover the pasta with the remaining cream sauce.
Sprinkle some additional grated cheese on top if you like.
Bake, uncovered, at 350F for 50 minutes or until the top is nice and golden brown.
Let stand until slightly cooled before serving.
Yield: 8 servings

Page 55

PECAN BROWNIES
By: I created this!
1/2
2/3
1/2
1 1/2
2
3/4
1/2
1/2
1/2
1/4

cup
cup
cup
teaspoons
cup
cups
teaspoon
cup
cup

butter; melted
white sugar
brown sugar
vanilla extract
eggs
all purpose flour
unsweetened cocoa powder
salt
semisweet chocolate chips
chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9 x 13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl.
Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt.
Gradually stir the flour mixture into the chocolate mixture until blended.
Stir in the chocolate morsels and pecans.
Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
Remove, and cool pan on wire rack before cutting.
Yield: 12 servings

Page 56

PENNE WITH SPINACH, FETA AND OLIVES

By: Cooking Light Annual Recipes - 1999
2
1
3
6
2
1/4
2
3/4

tablespoons
tablespoon
cups
cups
cup
tablespoons
cup

extra-virgin olive oil

balsamic vinegar
garlic cloves; crushed
hot cooked penne pasta, drained; (12 oz uncooked)
chopped spinach
chopped pitted Kalamata olives
capers
crumbled Feta cheese; (3 oz)

Combine first 3 ingredients in a large bowl. Add pasta and remaining ingredients; toss well.
Yield: 4 servings

Page 57

PORK SOUVLAKI SKEWERS

By: I created this!
2
1/4
1/4
1

lb
cup
cup
teaspoon

pork cubes
olive oil
red wine
dried oregano
juice of 1 lemon
garlic clove; crushed
pepper; to taste
salt; as needed

Put the pork in a large bowl or strong food bag.

Add the olive oil, wine, oregano, lemon juice, garlic and pepper.
Mix together so that all the pork is completely coated, then chill and marinate for at least a few hours or overnight.
Lift the chunks of pork out of the marinade and thread onto 4 metal skewers, or wooden ones that have been soaked.
Season the meat with salt, then cook the skewers for 10-12 minutes, turning, until cooked to your liking.
Serve tucked into warm flatbreads and drizzle with tzatziki.
Yield: 8 skewers

Page 58

PSAROSOUPA - GREEK FISH SOUP

By: I created this!
1
1
1
1
1
1/3
1
2
1/4

kg

cup
tablespoons
cup

fresh red snapper

onion; chopped
tomato; chopped
salt; as needed
zucchini; peeled & chopped
carrot; peeled & chopped
diced celery
potato; peeled & chopped
olive oil
Arborio or Carolina rice
ground black pepper; to taste
lemon juice; to taste

Put fish, onion and tomato in a pot with enough water to cover them and bring to boil.
Add salt to taste.
When the fish is ready, strain and discard the vegetables from the broth and return the broth to the pot.
Debone the fish, reserving and setting aside the white meat.
To the broth, add the zucchini, carrot, celery, potato and olive oil and cook until tender.
In a blender, puree 1/3 of the reserved fish meat with all of the cooked vegetables and set aside.
Add the rice to the broth and cook.
When the rice is almost done, add the reserved puree and fish meat.
Cook for and additional 1-2 minutes.
Season with pepper and squeeze in lemon juice, as needed.
Yield: 4 servings

Page 59

RED LOBSTER CHEDDAR BAY BISCUITS

By: "Top Secret Restaurant Recipes 2" by Todd Wilbur - 2006
2 1/2
4
1
3/4
1/4

cups
tablespoons
heaping cup
cup
teaspoon

2
1/2
1/4

tablespoons
teaspoon
teaspoon

Bisquick baking mix

cold butter
grated Cheddar cheese
whole milk
garlic powder
----- TOPPING ----butter; melted
garlic powder
dried parsley flakes
pinch of salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't wan to mix too thoroughly. There should
be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until
combined, but don't over mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minute or until
the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder
and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
Yield: 1 dozen

Page 60

ROASTED CAULIFLOWER GRATIN

By: theshiksa.com/2012/04/25/roasted-cauliflower-gratin
2 1/2
1
2
2
1
1/4
1 1/4
3/4
3

lbs
tablespoon
tablespoons
tablespoons
teaspoon
teaspoon
cups
cup
tablespoons

cauliflower florets
olive oil
unsalted butter
flour
salt
black pepper
lowfat milk
shredded sharp Cheddar cheese
breadcrumbs; (or Panko)

Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually use clean
hands to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes.
After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges
brown/caramelize and the cauliflower is tender.
While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a
thick paste.
Slowly whisk in the milk, cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens
and begins to bubble around the edges. Do not let the sauce boil.
Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the
gratin.
Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer in
a 2 qt gratin dish or 8x8 inch baking dish. Pour the cheese sauce evenly across the top of the cauliflower florets.
Sprinkle the breadcrumbs evenly across the top of the cheese sauce.
Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the
broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
Serve hot. If you're like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch
of cayenne to the sauce.
Yield: 6 servings

Page 61

SAUTEED STRIPED BASS ON ISRAELI SALAD

By: "The Food Life" - Steven Jenkins
1
1
1/2
1/4
1/4
5
1/4

cup
cup
cup
cup
cup
tablespoons
cup + 2 T

4-8

peeled, diced seedless cucumber

diced, seeded ripe tomato
diced red onion
chopped scallions
chopped flat-leaf parsley
fresh lemon juice
extra virgin olive oil
kosher or sea salt
freshly ground black pepper
deboned striped bass fillets; (abt 2 pounds fish)

In a large bowl, mix the cucumber, tomato, and red onion with the scallion, parsley, 4 tablespoons of lemon juice, and 1/4 cup of the olive
oil. Season with salt to taste. Set the salad aside.
Heat 1 tablespoon of the remaining olive oil in a large pan over medium-high heat until hot but not smoking. Sprinkle the fillets with salt
and pepper and place in the pan skin-side up. Saute the fish over medium heat until just opaque, about 2 minutes on each side for
1/2-inch-thick fillets. Transfer to a plate to stop the cooking.
Mound the salad in the center of each plate and top with fish. Drizzle the fillets with the remaining tablespoon of olive oil and the
remaining tablespoon of lemon juice and serve immediately.
Yield: 4 servings

Page 62

SESAME CHICKEN FROM THE IMPERIAL

By: recipelink.com/msgbrd/board_0/1998/AUG/26796.html
6-8
6
5
1
1
1/2
1/2
1/2-1
1/2

oz
tablespoons
tablespoons
pinch
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon

8
1
2
4
4
1
1
1/2

tablespoons
tablespoon
tablespoons
tablespoons
tablespoons
teaspoon
teaspoon
teaspoon

----- CHICKEN ---chicken breasts, skinless and boned

water
cornstarch
salt
vegetable oil
minced ginger
chopped garlic
chili oil
toasted sesame seeds
vegetable oil for frying
iceberg lettuce
----- SAUCE ----chicken broth
dark soy sauce
soy sauce
sugar
white vinegar
cornstarch
sake
oyster sauce

In a small bowl, mix all sauce ingredients until well blended .Cut chicken breasts in 1/2" strips. Place in bowl with water and salt and
let soak 15 minutes. Do not drain. Add cornstarch, mix well, coating chicken. Add 1 T. salad oil to chicken & mix to smooth & separate
chicken strips.
Heat wok on medium, pour in oil for deep frying. Heat oil to 325. Place coated chicken strips in piece by piece & fry until crispy & cooked
through. Remove chicken, pour off oil.
Heat wok again with an additional 1 tsp. salad oil. Add ginger, garlic & chili oil, stir-frying until fragrant. Add sauce mix, stir until
thick. Add fried chicken strips, mix well to coat all chicken strips with sauce. Sprinkle on sesame seeds before serving on a bed of
lettuce.
Source: Imperial Chinese Restaurant in Denver, CO
Yield: 4 servings

Page 63

SHRIMP BISQUE
By: foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe
1
4
3
2
1
1
1/4
1/4
4
1/4
2
1/3
2
1

lb
cups
tablespoons
cups
tablespoon
pinch
cup
cup
tablespoons
cup
cups
cup
teaspoons
teaspoon

large shrimp, peeled and deveined,; shells reserved

seafood stock
good olive oil
chopped leeks, white &light green; parts (3 leeks)
chopped garlic; (3 cloves)
cayenne pepper
Cognac or brandy
dry sherry
(1/2 stick) unsalted butter
all-purpose flour
half-and-half
tomato paste
kosher salt
freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3
3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the
leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat
for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the
shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the
half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt,
and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
Recipe courtesy of Ina Garten
Yield: 4-6 servings

Page 64

SNICKERDOODLES
By: "Kids Cookies" by Williams-Sonoma, 1998
2
2
1 1/3
1
1/2

tablespoons
teaspoons
cups
teaspoon
teaspoon

1/2
1
1/2

cup
teaspoon

plus 3/4 cup sugar

ground cinnamon
all purpose flour
cream of tartar
baking soda
big pinch of salt
unsalted butter; softened
egg
vanilla extract

Adjust 2 oven racks to be in the center of your oven. Turn the oven on to 400F.
Put the 2 tablespoons sugar and the cinnamon in the small bowl. Stir with the spoon until well mixed. Set the cinnamon-sugar mixture aside.
Put the flour, cream of tartar, baking soda, and salt in the medium mixing bowl. Stir with the spoon to mix the ingredients. Set the flour
mixture aside.
Put the butter, 3/4 cup sugar, egg, and vanilla in the large mixing bowl. With the electric mixer set on medium-high speed, beat until the
mixture is smooth and well blended. With the electric mixer set on low speed, add the flour mixture and beat until the ingredients are well
combined.
Roll 1 rounded teaspoonful of the dough between you palms into a ball. Roll the ball in the cinnamon-sugar mixture. Put the sugar-coated
ball on an ungreased baking sheet. Repeat with the remaining dough, spacing the balls 3 inches apart on the baking sheets.
Place the baking sheets in the preheated 400F oven. Bake until the cookies are round, flat, and a light golden brown, 8 to 10 minutes.
Put the hot pads and cooling racks on your counter. Using the pot holders, remove the baking sheets from the oven and put them on the hot
pads. Let the cookies cool for 1 to 2 minutes. Carefully slip the spatula under each cookie and transfer it to the rack. Let the cookies
cool completely.
Yield: 24 cookies

Page 65

SOUTHERN BISCUITS
By: "The Second Helping of Secret Recipes" - Gloria Pitzer
2
1
1/2
1/3
1/8
3/4

cups
tablespoon
teaspoon
cup
teaspoon
cup

flour
baking powder
salt
Crisco
baking soda
buttermilk

Mix 2 c flour, 1 TB baking powder, 1/2 tsp salt.

Cut in 1/3 c Crisco (not margarine, please), till crumbly.
Make well in center.
Add 1/8 tsp baking soda to 3/4 buttermilk; pour into well; stir till dough clings together.
Knead in bowl 12 times.
Roll out 1/2" thick; cut with 2 1/2: biscuit cutter dipped in flour between each.
Bake on ungrsd pan 450 12 mins.
Makes 10.
Serve hot!
Yield: 10 servings

Page 66

SPINACH DIP I
By: allrecipes.com/Recipe/Spinach-Dip-I
1
1
1
1

(10 oz) pkg

(8 oz) container
cup
(.4 oz) packet

frozen chopped spinach; thawed and drained

sour cream
mayonnaise
dry vegetable soup mix

In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before
serving.
Yield: 2 cups

Page 67

STEWED STRING BEANS, ZUCCHINI & POTATO

By: "How to Roast a Lamb: New Greek Classic Cooking" 2009
2
1
2
1
2
2
2
2
1
4
2

tablespoons
large

6
1

oz
tablespoon

lb
tablespoons
teaspoons
large
15 oz can
cups
small

extra virgin olive oil; plus more for drizzling

Spanish or sweet onion; sliced into rounds
garlic cloves; smashed
Yukon gold potatoes; peeled, 1/4d & 1/2d
tomato paste
cinnamon sticks
dry Greek oregano
sprigs thyme
plum tomatoes
water
zucchini; 1/4d & 1/2d
Kosher salt & cracked black pepper
fine French beans
red wine vinegar
Sea salt

Warm the olive oil in a large skillet over medium heat. Add and sweat the onions and garlic until translucent. Add the potatoes and tomato
paste and stir for 1 minute. Then add the cinnamon, oregano, thyme, canned tomatoes (squeeze them a little as you add to the pan) with
about half their juices, and water. Add the zucchini quarters to the stew. Season generously with kosher salt and pepper and bring to a
boil. Reduce the heat, partially cover the pan, and simmer gently for 10 minutes. Remove the cinnamon sticks.
While this is happening, prepare an ice water bath and bring a pot of generously salted water to a boil. Blanch the green beans for 2 to 3
minutes, depending on their size; then immediately plunge into the ice water bath. Drain well and reserve.
When the potatoes are fork-tender, add the blanched beans and let them warm through for a minute or two, folding together. Season with sea
salt and pepper and drizzle with the red wine vinegar and a little more olive oil. Serve hot, warm, or at room temperature.
Yield: 4-6 servings

Page 68

SUN-DRIED TOMATO PESTO

By: allrecipes.com/Recipe/Sun-Dried-Tomato-Pesto
4
2
2
1
1/4
3
1/4
1
1/3
1/4
1/2
1/2

oz
tablespoons
tablespoons
tablespoon
cup
tablespoons
cup
tablespoon
cup
cup
cup
cup

sun-dried tomatoes
chopped fresh basil
chopped fresh parsley
chopped garlic
chopped pine nuts
chopped onion
balsamic vinegar
tomato paste
crushed tomatoes
red wine
olive oil
grated Parmesan cheese
salt; to taste

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add
vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Yield: 2.5 cups

Page 69

SWISS CHEESE PIE - QUICHE LORRAINE

By: "Amy Vanderbilt's Complete Cookbook" - 1961
18
4
2
3/4
1/8
1/8
1/16
1/8
1
1/4

small slices
cups
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
tablespoon
lb

pastry mix for 1-crust 9-inch pie

lean bacon
eggs
heavy cream
salt
powdered nutmeg
sugar
cayenne
pepper
butter or margarine
Swiss cheese, grated

Prepare pastry according to directions on package. Roll dough out on lightly floured board into circle 1 1/2 inches wider all around than
inverted 9-inch pie plate. Fit pastry into pie plate. Flute edge with fingers. Place in refrigerator to chill about 30 minutes.
Start oven at hot (425 F),
Fry bacon until crisp. Drain on thick paper towels. Crumble all but 6 strips. Beat eggs with cream, salt, nutmeg, sugar, cayenne, and
pepper. Rub chilled pie shell with softened butter or margarine. Sprinkle crumbled bacon and cheese into pie shell. Pour cream mixture over
all.
Bake 15 minutes. Reduce oven temperature to moderately slow (300 F) and bake 40 minutes longer, or until knife inserted in center comes
out clean. Remove from oven. Garnish with remaining 6 cooked bacon strips. Let stand 5 minutes. Carry to table. Cut into 6 wedges and serve
at once. Makes 6 servings.
Yield: 6 servings

Page 70

TANDOORI CHICKEN
By: grocerybudget101.com/content.php/401-Tandoori-Chicken
2-3
1/2
1
2
2
1/2
1/2
1/2
1/2
1/2
1 1/2
1 1/2

cup
tablespoon
teaspoons
teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon

large chicken breasts; cut into strips

plain yogurt
lemon juice
minced garlic
fresh ginger; minced
salt
ground coriander
cumin
turmeric
cayenne
garam masala
paprika

In a medium bowl combine the yogurt, lemon juice, garlic, ginger, salt, coriander, cumin, turmeric, cayenne pepper, garam masala, and
paprika- mixing well.
Pour the sauce over large strips of sliced boneless, skinless chicken breast, making sure each piece is well covered. Cover and place in
the fridge for 2-24 hours to marinate.
Grill over Medium Heat for 6-10 minutes, turning only once. Serve with Cucumber Raita for dipping sauce. (Or bake at 400F for 17-20
minutes).
Sprinkle lightly with paprika prior to serving.
Yield: 4 servings

Page 71

TARAMOSALATA - CAVIAR DIP GREEK STYLE

By: Irene Sideratos
10
4
4
1
1/2

oz jar
slices
cups
cup
teaspoon

Krinos tarama; (carp roe caviar)

white bread
corn oil
lemon juice; (room temperature)
onion powder

Place tarama in a bowl and work with a hand blender until smooth, for about 30 seconds.
Transfer tarama to a separate mixer bowl and set aside.
Again with hand blender in original bowl, combine the 4 slices of bread with 1/2 cup of the corn oil and 2 tablespoons of the lemon juice
until smooth.
Transfer the bread mixture to a mixer bowl as well.
With the mixer set to high, add the remaining lemon juice and corn oil to tarama very slowly and alternating.
Continue mixing until the mixture is smooth.
This should take about 10-15 minutes.
Sprinkle in the onion powder and process several more times with the hand blender until very creamy.
Refrigerate until chilled and serve with crusty bread.
Yield: 5 cups

Page 72

THOMAS JEFFERSON'S SWEET POTATO BISCUITS

By: www.ecookbooks.com
2 1/2
1/2
1
1/2
1/2
1/2
1/2
1/2
1
1/2
1/4

cups
cup
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon
cup
cup
cup
cup

all purpose flour

firmly packed light brown sugar
baking powder
ground cinnamon
ground ginger
ground allspice
salt
chilled lard; cut into pieces
sweet potato, cooked; peeled, mashed and cooled
heavy cream
coarsely chopped pecans

Preheat the oven to 350F. Grease a baking sheet and set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Add the lard and cut it in with a pastry
cutter till the mixture is crumbly. Add the sweet potato and stir till well blended. Add the cream and pecans and stir till the dough is
just moist.
Transfer to a lightly floured work surface, roll out 1 1/2 inches thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scraps
together and cut out more rounds.
Arrange the rounds on the prepared baking sheet about 1 inch apart and bake in the center of the oven till golden brown, 25 to 30 minutes.
Serve warm or let cool on a wire rack.
Biscuit Bliss, c 2003 by James Villas
Yield: 1 dozen

Page 73

TOMATO BREAD WITH HERBS

By: recipesource.com/baked-goods/breads/17/rec1746.html
2
1/2
2
6
2
3
1
3/4
1/2
1/4
1/4
1/4
2

cups
cup
tablespoons
cups
pkg
tablespoons
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
small

tomato juice
canned tomato sauce
olive oil
all purpose flour; to 6 1/2
active dry yeast
brown sugar
salt
dried oregano
dried basil
ground rosemary
ground fennel
freshly ground pepper
garlic cloves; crushed

Lightly grease large bowl and 2 9x5x3'' loaf pans with olive oil. Set aside. In small saucepan, heat tomato juice, sauce and 2 tb olive oil
to 120~. In large mixer bowl, combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mixture and beat thoroughly for 3
minutes. Gradually add remaining 3 to 3-1/2 c flour, mixing by hand if necessary until it holds together enough to turn out onto floured
surface. The dough is quite sticky and you may need to add a tad more flour, but don't add an excessive amount or you will have a dry
bread. Knead about 5 minutes until dough smooths out. Place dough in greased bowl, cover and let rise until doubled in size, about 1 hour.
Punch dough down, let rest 15 minutes, the shape into 2 loaves and place in prepared pans. Cover pans and let dough rise an additional 45
minutes or until doubled in size. Preheat oven to 375~. Bake loaves 10 minutes, reduce heat to 350~ and bake 30 to 40 minutes more. Bread
is done when loaves sound hollow when thumped with knuckle. Tip loaves out immediately onto wire racks to cool.
Source: Heartland by Marcia Adams.
Yield: 2 loaves

Page 74

TRAHANA SOUP
By: I created this!
150
3
1
100

grams
cups
tablespoon
grams

trahana; 5 oz
chicken broth
butter
diced Cypriot halloumi cheese; 3.5 oz
juice of 1/2 a lemon

Soak the trahana in cold water for about an hour. Drain well then put in a pan together with 3 cups chicken broth and 3 cups water.
Simmer gently for an hour, stirring occasionally. While the soup is cooking, put the butter in a medium size frying pan and place the pan
on heat.
Once the butter is hot, fry the diced halloumi pieces until golden brown on both sides. Just before serving add the fried halloumi and
lemon juice. Mix well and serve hot.
Yield: 3 servings

Page 75

TZATZIKI - YOGURT GARLIC DIP

By: Irene Sideratos
2
14
2
4

medium
oz
tablespoons

cucumbers
strained yogurt
olive oil
garlic cloves; minced
salt; to taste

Peel and grate the cucumbers.

Squeeze and drain out all the liquid.
Mix the cucumbers with yogurt, olive oil, garlic cloves and a dash or two of salt.
Chill and serve with pita triangles.
Note: If strained yogurt is not available, use regular yogurt that you have strained through a cheesecloth.
Yield: 2 cups

Page 76

VODKA SAUCE
By: "Dining with Diane - The Austin Restaurant Cookbook"
1/2
1
1
2
2
4
1
1/2
1
1
1/2

cup
medium
tablespoon
tablespoons
teaspoons
cups
cup
cup
quart
teaspoon
teaspoon

olive oil
yellow onion; chopped
minced garlic
fresh chopped parsley
crushed red pepper flakes
diced canned tomatoes
vodka
grated Parmesan cheese
Half and Half
salt
white pepper

Saute onion and garlic in olive oil until tender, about 3 to 5 minutes. Add tomatoes, red pepper, white pepper, salt and parsley. Cover and
simmer 10 minutes.
(note to myself: puree at this point)
Add Parmesan, vodka and Half and Half. Simmer for 20 minutes. Makes about 1 1/2 quarts.
Yield: 1 1/2 quarts

Page 77

WHOLE FISH BAKED IN SALT CRUST

By: foodnetwork.com
1
4
2
1
4
1

whole 3 lb fish
cups
bunch
tablespoons

snapper, bream, sea bass or porgy

egg whites
kosher salt
fresh thyme
extra-virgin olive oil
lemon; cut into wedges

Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in
body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top
of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike
crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.
Recipe Courtesy of Mario Batali
Yield: 4 servings

Page 78

YIOUVETSI
By: I created this!
1/4
1
2
1 1/2
1
1
1/4
1/4
3
1

cup
large
lb
teaspoon
dash
cup
cup
cups
cup

olive oil
onion; diced fine
garlic cloves; minced
beef or chicken cubes; boneless
salt
pepper
dry white wine
tomato paste
water; divided
orzo; uncooked
Kefalotiri cheese; grated; as needed

In pressure cooker, add olive oil, meat, salt and pepper and saute over high heat until nicely browned.
Add onion, garlic cloves and saute for 5 more minutes.
Add white wine, tomato paste and 2 1/2 cups of water.
Stir once more and lock pressure cooker.
Cook for 1/2 hour to 45 minutes until meat is tender.
Set meat and broth aside.
Layer orzo on the bottom of a baking dish.
Pour meat and broth over the orzo.
Stir and add 1/2 cup water and some grated cheese on top.
Bake, uncovered, at 375F until juices are absorbed.
Sprinkle additional grated cheese over dish and serve.
Yield: 4 servings

Page 79

ZACHOS SAUCE
By: I created this in Greece, imitatation from Zachos!
1 1/2
1/2
1
1/2
3/4
3/4
3
1
2
3

cup
teaspoon
tablespoon
teaspoon
teaspoon
teaspoon
tablespoons
tablespoon
tablespoons
tablespoons

mayonnaise
Tabasco sauce
prepared mustard
salt
paprika
Worcestershire sauce
lemon juice
white vinegar
sugar
olive oil

Mix all the ingredients well in blender and store, covered, in refrigerator until use.
This sauce is good as a dip with toasted pita bread and over roasted chicken or pork.
Yield: 2 1/4 cups

Page 80

ZUCCHINI PATTIES
By: I created this!
2
2
2
1/2
2
1/2
1/2

cups
teaspoons
cup
cup
cup

zucchini; grated
eggs; beaten
onion powder
potato flakes
garlic cloves; minced
Parmesan cheese
Feta cheese; crumbled
Old Bay seasoning; to taste

Salt zucchini and set aside for about 15 minutes.

Squeeze liquid out.
In a medium bowl, combine zucchini, eggs, onion powder, potato flakes, garlic, Parmesan, Feta cheese and Old Bay seasoning.
Mix well and form into 8 patties.
Heat a small amount of oil in a skillet over medium-high heat. Cook each patty for a few minutes on each side until golden.
Yield: 8 servings