Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.3

Text File | 1982-08-17 | 14.9 KB | 419 lines

Almost as easy as opening the can and twice as good.

                Cranberry Sauce

1 package cranberries              1 tsp orange rind
3 c orange juice              1 tsp lemon rind
1/2 c honey                  2 oranges, peeled and wedged

Pour berries into boiling orange juice, stir until all berries are popped.
Remove from heat.  Add honey, grated lemon and orange rind, and orange wedges.
Blend until smooth.  Chill until ready to serve.

Serves 8

KEY WORDS:  holiday, entertain, freezes well, quick, easy, menu-1
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A deliciously different salad.

                   Brown Rice Salad

4 c brown rice, cooked                    Dressing:
1/2 c swiss cheese, grated            3 T olive oil
1 can (6.5 oz) tuna (optional)            1 tsp lemon juice
2 T fresh chopped parsley            2 T mayonnaise
2 tomatoes, cubed                1 pinch cayenne
1/2 c chopped onion
optional:  chopped ham, canned capers,
  or chicken, cubed

Combine and toss salad ingredients.  Add dressing.  Chill at least 1 hour to
allow flavors to blend.

Serves 6.

KEY WORDS:  salad, hi-pro, lunch, main dish, vegetarian, leftovers, make ahead,
potluck, menu-5
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If you want an authentic Italian sauce, this is it.  Dale discovered it during
her 5-year residence in Italy.

        Dale's Eggs In Basic Roman Red Spaghetti Sauce

2 T olive oil              1 can peeled tomatoes
1/2 c onions              1 dash salt and pepper
1/2 c mushrooms           1/8 c cream (opt.)
1 clove garlic, diced          4 eggs

Saute onion, mushrooms and garlic in oil.  Add tomatoes, salt and pepper.  Cook
on simmer only 20 minutes.  For creamier sauce, add cream.  Sauce is complete.

For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach.
Serve in red sauce with french bread.

Serves 2.

KEY WORDS:  lunch, breakfast, fast, easy, hi-pro, ethnic, main dish, vegetarian
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Best ever granola.

                    Granola

5 c oats              1/4 c dry powdered milk
1 c almonds              1/2 tsp nutmeg
1 c sesame seeds          1 c sunflower oil
1 c wheat germ              1 c honey
1 c cashews              1 T vanilla
1 c walnuts              1 c shredded coconut (opt.)

Mix together grains, nuts and seeds.  Stir in dry milk and nutmeg.  Melt oil
and honey together.  Add vanilla and pour over dry ingredients, mixing
thoroughly.  Add coconut if desired.  Spread mixture evenly in oiled shallow
baking pans or cookie sheets.  Bake at 300 degrees for 20 minutes.

Makes about 12 cups.

KEY WORDS:  breakfast, easy, snack, kids, brunch
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School lunch favorite.

                 Granola Bars

2 c granola                 2 eggs, beaten

Combine granola and eggs, mixing thoroughly.  Spread mixture into an oiled 6 x
8-inch pan.  Press firmly into pan.  Cut into 1 1/2 x 2-inch rectangles before
baking.  Bake 20 minutes at 300 degrees.  Cool and recut.

Makes 16 bars.

KEY WORDS:  baked goods, breakfast, snack, brunch, cookies
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An economical main dish that tastes expensive.

                   Eggplant Parmesan

Tomato Sauce:                 Cheese Filling:
3 medium onions, chopped         1 pint creamed cottage cheese
1 clove garlic                 1 egg
3 T oil                  1/8 tsp rosemary
4 medium tomatoes, pureed
1/4 tsp rosemary
2 T mint                 2 eggplants, cut into 1/2-inch slices
2 T parsley                 1/2 c olive oil
2 T cilantro
1 can (8 oz) tomato sauce         1 c Parmesan cheese

Saute onions and garlic in oil until limp.  Add tomatoes, mint, parsley,
cilantro and tomato sauce.  Cover and simmer 1 hour.

Meanwhile, make cheese filling:  stir together cottage cheese, egg and
rosemary.  Set aside.

Brush eggplant slices with olive oil.  Broil 2 minutes for color.

When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish.  Add
a layer of eggplant slices, using about half of the eggplant.  Sprinkle with
half of the Parmesan cheese.  Spread cheese filling on top.  Add remaining
eggplant as next layer, followed by remaining Parmesan cheese.    Cover with
remaining tomato sauce.  Let set 2 hours in refrigerator for flavors to blend.
Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and
brown.    Let stand 15 minutes; then serve with green salad.

Serves 6.

KEY WORDS:  vegetarian, main dish, ethnic, casserole, make ahead, potluck
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A terrific basic cookie for shaping, decorating or just plain eating.

                Butter Cookies

1 c butter               3 T lemon juice
3/4 c vegetable oil           2 T vanilla
1/2 c honey               1/2 tsp almond extract
5 c flour
4 egg yolks               1 egg white, whipped

Cream butter, oil and honey.  Cut in flour with fork until size of marbles.
Add egg yolks, lemon juice, vanilla and almond extract.  Chill 2 hours.  Roll
to 1/4".  Cut dough with floured cookie cutters or make balls.    Brush with egg
white.    Bake on oiled cookie sheets at 325 degrees, 10-12 minutes.

Makes approximately 60 cookies.

KEY WORDS:  sinfully rich, dessert, gift, entertain, holiday, baked goods,
cookies
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Brain food.

                   Fish Dish

1 1/2 lbs turbot, or other lean fish     1/2 c grated Parmesan cheese
3/4 c butter, melted             1 c fine bread crumbs
1 lemon, juiced

Cut fish into steaks.  Combine melted butter and lemon.  In a separate bowl,
mix Parmesan cheese and bread crumbs.  Dip each piece of fish into melted
butter and then roll in crumb mixture.    Bake at 350 degrees for 15-20 minutes.

Serves 4.

KEY WORDS:  main dish, quick, lunch, easy
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A busy teacher's solution to a tight schedule.

              Susie's Sunflower Potatoes

4 potatoes, baked and cooled           2 c mild cheddar cheese, grated
1 pinch sea salt               2 c cashews
1 pinch cayenne                1 c sunflower seeds

Cut potatoes into 1 inch cubes and place in baking dish.  Sprinkle with salt
and pepper.  Cover with cheese and sprinkle nuts and seeds on top.  Bake at 350
degrees until cheese bubbles, about 10 minutes.  Then broil for 2 minutes.
Serves 4.

KEY WORDS:  easy, hi-pro, kids, vegetarian, main dish, make ahead, lunch,
leftovers, casserole, menu-1
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Old world delight.

                Nona's Baklava

1 c butter (salted)           1 pound each walnuts and almonds,
1 c honey                   chopped fine, not ground
1/2 c sweet butter, melted       1 tsp nutmeg
1 box fillo dough

Heat regular (salted) butter with honey until mixture bubbles.    Set aside about
1/8 of it.  In a bowl, combine nuts and nutmeg.  Pour remaining 7/8 of honey
syrup over nut mix to moisten.

Lay fillo dough on cutting board lengthwise.  Brush one layer at a time with
melted sweet butter (unsalted) until you have 3 layers.  Line up a 1/4-inch
wide strip of nut mix along edge of dough about 1/4-inch thick.  Pick up that
edge and roll dough into a cylinder with nut mix in the center.  Cut each
cylinder into 8 pieces and place in 9 x 13-inch baking dish.  Repeat until all
nut mix and fillo dough are used.

Bake at 350 degrees until golden brown, about 10 to 20 minutes.  Warm leftover
syrup and spoon on top.  Let cool before serving.

If you cannot locate fillo dough, use our pie crust recipe, roll dough very
thin, and use only one layer of dough instead of three.

Makes 1 batch.

KEY WORDS:  gift, sinfully rich, entertain, holiday, dessert, ethnic, baked
goods, cookies, menu-2
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Just the way Dave's little Mexican Grandma Granados made them.

                 Dave's Beans

6 c pinto beans, or garbanzos,         1/2 c soy sauce
      lentils, split pea or         2 vegetable bouillon cubes
      other legumes             5 cloves garlic, diced
lots of water                 2 c cheddar cheese, grated
3 onions, diced              8 tortillas

Wash pinto beans in colander.  Put in bowl.  Cover with water to allow 3" of
water above beans.  Let sit overnight.    Next morning wash again.  DO NOT COOK
BEANS IN SOAKING WATER.  Place beans in pot.  Cover with water to allow 3"
above beans.  Add onions, soy sauce, vegetable bouillon cubes and garlic.
Bring to boil for 5 minutes, reduce heat and let simmer 6 hours.  Check
periodically to see that there is enough water covering beans, add more when
necessary.

Ladle into bowls, sprinkle with cheese, and serve with freshly steamed
tortillas.

Use leftovers for Layered Bean Dip.

Serves 8.

KEY WORDS:  make ahead, easy, main dish, vegetarian, hi pro, freezes well,
ethnic
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So much better than store-bought.

                  Cracked Wheat Bread

1/2 c warm water           1 c milk or buttermilk
3 T molasses               3 T butter
1/2 c yeast (really!)           4 c whole wheat flour
1 c water               1 tsp salt
1/2 c honey               1 c cracked wheat

Combine warm water and molasses.  Add yeast.  Stir 100 times to start yeast
action.  Mix remaining water, honey, milk and butter; heat to body temperature.
Add to yeast mix and let stand 10 minutes.  Stir together flour, salt and
cracked wheat and add to yeast mixture.

Turn onto floured work surface and knead until hands are clean, or until you're
perspiring, at least 20 minutes.  (We get the whole family to help.) Place
dough in lightly oiled bowl.  Cover with a towel and let rise in warm place for
about one hour, until double in size.  Punch down and knead again for 5
minutes.  Divide dough and place in oiled loaf pans.  Bake at 350 degrees for
30-45 minutes or until bread makes a thud sound when thumped with finger.   Let
cool before slicing.

After you make this you've earned a rest.  Serve it with a simple green salad
and cheese.

Makes 3 loaves.

KEY WORDS: baked goods, bread, breakfast, brunch, lunch
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For a quick trip to San Francisco.

                Crab Broccoli Casserole

1 bunch broccoli            1/4 c chili sauce (green chili salsa)
2 T butter                1 c cheddar cheese grated
1/2 lb crab meat            1 small onion diced
1 c sour cream                1 dash sea salt
1 T grated lemon peel            1 dash cayenne
2 T lemon juice

Saute broccoli in butter until tender; cut into small pieces.  Mix broccoli
with crab meat.  Add remaining ingredients and stir.  Put into small oiled
baking dish.  Bake uncovered at 350 degrees for 20 minutes, or until cheese is
melted and top browned.

Serves 4.

KEY WORDS:  hi-pro, main dish, easy, quick, casserole, make ahead, entertain,
spicy
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A foolproof way to get the family to eat squash:  it's disguised as crust.

                Zucchini Pizza

1 1/2 lb zucchini or Italian        1 lb ground beef
    squash, shredded        1 onion, chopped
2 eggs, beaten                1 can (8 oz) tomato sauce
1 c mozzarella cheese, grated        2 tsp oregano
1 c cheddar cheese, grated        1 green pepper, sliced
1/2 tsp salt                1/4 lb mushrooms, sliced
1 clove garlic, minced            1/3 c Parmesan cheese, grated

Squeeze moisture out of zucchini.  Mix with beaten eggs and half of the
mozzarella and cheddar cheese.    Press onto oiled cookie sheet.    Bake at 400
degrees 10 minutes.

Meanwhile, sprinkle salt and garlic in frying pan.  Add beef.  Cook until
crumbly.  Add onion.  Discard fat.  (Vegetarians may omit meat.) Stir in tomato
sauce and oregano.  Spoon mixture onto zucchini crust.    Arrange peppers and
mushrooms on top.  Sprinkle with remaining mozzarella, cheddar and Parmesan
cheese.  Bake at 350 degrees for 30 minutes or until cheese bubbles.

Serves 6.

KEY WORDS:  hi-pro, main dish, kids, lunch, make ahead, vegetarian
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Your friends are sure to ask for this recipe.

                Spinach Stuffed Shells

1 pkg (12 oz) jumbo shells           1 lb ground beef
2 bunches spinach, steamed,           1 jar (29 oz) spaghetti sauce
      chopped and cooled           1 c sliced mushrooms
1 carton (15 oz) ricotta cheese        1 1/2 tsp Italian seasoning
1 lb mozzarella cheese, grated           1 c Parmesan cheese, grated
1 tsp salt
1 dash cayenne or pepper

About 1 1/2 hours before you want to serve, boil and drain shells.  In bowl
combine cooled spinach, ricotta cheese, mozzarella cheese, salt and pepper.
Stuff each shell with this mixture and arrange in a baking dish.  If very large
shells are unavailable, stir shells into mixture and pour into baking dish.
In frying pan, brown ground beef and pour off fat.  (Vegetarians may omit
meat.) Add spaghetti sauce, mushrooms and Italian seasoning.  Simmer 10
minutes.  Pour meat sauce over shells.    Bake at 350 degrees for 25 minutes.
Sprinkle with Parmesan cheese and bake 5 minutes longer.  Serve with green
salad.

Serves 6.

KEY WORDS:  main dish, make ahead, casserole, entertain, potluck, lunch, hi-
pro, freezes well, vegetarian
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Visit Mexico without the expense of a plane ticket.

                Chili Rellenos

8 green chilies, fresh OR              4 egg yolks
2 cans (4 oz. each) green chilies          1/4 c flour
1 lb jack cheese, cubed               1 dash sea salt
4 egg whites                      1/2 c oil (approx.)

Prepare fresh chilies by baking at 475 degrees for 8-10 minutes.  Skins blacken
slightly.  Remove from oven and wrap in damp towel.  Cut chilies in half,
remove seeds.  If you are using canned chilies, they only need to be drained
and their seeds discarded.

Carefully wrap each chili around a cheese cube enclosing the cheese completely.
Skewer with toothpicks.

For the batter, first beat egg whites until firm peaks form.  Next beat egg
yolks 2-3 minutes.  Add flour and salt to yolks with rubber spatula.  Fold in
egg whites.

Heat oil in frying pan, oil should be 2-3 inches deep.    Dip chilies in batter.
Cook until they puff and turn golden brown.  Drain on paper towels and serve.

Serves 4.

KEY WORDS:  vegetarian, main dish, easy, quick, ethnic, spicy
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Four generations have loved Grandma Nonnie's holiday dessert.

                  Pumpkin Pie

1 envelope unflavored gelatin          1/2 c condensed milk or cream
1/4 c cold water              1/2 tsp salt
2 tsp molasses                  1/2 tsp cinnamon
3 eggs, separated              1/2 tsp ginger
1 c sugar                  1/2 tsp nutmeg
1 1/4 c pumpkin, pureed

Dissolve gelatin and molasses in water.  Set aside.  In a sauce pan, combine
lightly beaten egg yolks with half of the sugar.  Stir in pumpkin, milk, salt
and spices.  Cook until thick.    Add gelatin mixture and stir.  Let cool.

When mixture begins to thicken, fold in remaining sugar and beaten egg whites.
Pour into a baked pie crust.  Chill 2 to 3 hours before serving.

Serves 6.

KEY WORDS:  holiday, entertain, dessert, baked goods, menu-1
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Zucchini is the hidden ingredient that makes this bread so moist.

               Pineapple-Zucchini Bread

3 eggs                          2 tsp baking soda
1 c safflower oil                  1 tsp salt
2 c brown sugar                   1/2 tsp baking powder
2 tsp vanilla                      1 1/2 tsp cinnamon
2 c zucchini, coarsely shredded           3/4 tsp nutmeg
1 1/2 c crushed pineapple              1 c raisins
3 c unbleached flour

With an electric mixer, beat eggs.  Add safflower oil, sugar and vanilla;
continue beating mixture until foamy.  With a spoon, stir in zucchini and
pineapple.

Combine flour, soda, salt, baking powder, cinnamon and nutmeg.    Add to zucchini
mixture. Stir until well-blended.  Add raisins.

Pour into oiled 9 x 5-inch loaf pans.  Bake at 350 degrees for 1 hour.    Cool at
least 10 minutes before slicing.

Makes 2 loaves.

KEY WORDS:  dessert, snack, gift, kids, entertain, bread, baked goods, brunch,
freezes well, potluck
-----