Boutelle Family Recipes
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Recipes from the Boutelle family. A Christmas special!

Recipes from the Boutelle family. A Christmas special!

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    Boutelle Family Recipes Boutelle Family Recipes Document Transcript

    • RECIPES FROM ANNIE (and Will) Home Cooking From The Farm and Elsewhere December, 2008 (Photo: Chesterfield, August 1991)
    • 2 CONTENTS SOUPS 3 SAUCES 7 MAIN DISHES 10 VEGETABLES 20 SALADS 23 DESSERTS 24 ANNIE'S SOUPS (and a few others)
    • 3 Here follow a bunch of classic Annie soup recipes. They are rich and very different from any commercial soups. Each is basically similar, with different vegetable bases and sometimes a twist at the end (like cream stirred into the turnip soup or sour cream used as a garnish on the beetroot soup). These are all very easy to make and also freeze very well (just ladle them in to the right sized freezer bag and seal after expelling air). Since most children like soups, they are also the best way to get kids to eat vegetables (adults, too). All will serve 6-8 people CLASSIC CARROT SOUP 2 tbsp. butter 3 large onions, chopped coarse 2+ lb. carrots, peeled and chopped into 1quot; pieces 2 medium potatoes, peeled and chopped into 1quot; pieces 6 cups water 4 chicken or vegetarian bouillon cubes 2 cloves garlic, skinned and chopped fine Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients including water, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth and serve. CARROT-GINGER SOUP 2 tbsp. butter 3 large onions, chopped coarse 2+ lb. carrots, peeled and chopped into 1quot; pieces 1/3 cup rice (brown or white) 2 tbsp ginger root, chopped fine 6 cups water 4 chicken or vegetarian bouillon cubes 2 cloves garlic, skinned and chopped fine (note that ingredients are the same as classic carrot soup, except for replacing potatoes with rice and adding ginger). Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients including water , cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth and serve. TURNIP SOUP 2 tbsp. butter 3 large onions, chopped coarse
    • 4 2 lb. yellow turnip (rutabaga) 1/3 cup rice (brown or white) 6 cups water 4 chicken or vegetarian bouillon cubes 2 cloves garlic, skinned and chopped fine ½ cup half-and-half cream Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients except cream, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth, stir in cream after blending, and serve. MUSHROOM SOUP ¼ lb stick of butter 3 large onions, chopped coarse 4 10 oz. boxes of mushrooms (baby bellas), with end of stems removed and then sliced 1/3 cup rice (brown or white) 6 cups water 4 chicken or vegetarian bouillon cubes 2 cloves garlic, skinned and chopped fine Melt butter in large soup pot. Add onions and mushrooms. Sauté until onions are translucent. Add all remaining ingredients including water, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes) For Smooth Soup: Place entire mix in blender until smooth and serve. For Chunky Soup: Remove 1/3 of mix and blend the rest, combining the two parts later. Serve. CHUNKY VEGETABLE SOUP 2 large onions, chopped coarse 8 medium carrots, peeled and chopped into 1” pieces 2 medium potatoes, peeled and chopped into 1” pieces 6-8 large sticks celery, chopped into 1” [ieces 8-10 mushrooms, chopped coarse 6+ cups water 4 Knorr-type chicken or vegetable bouillon cubes 3 cloves garlic, chopped fine 1 lb. frozen green peas (optional, but very good) 3-4 medium parsnips, chopped into 1”pieces half of a small turnip, chopped into 1” pieces Add all ingredients except peas to water in a large pot. Cover and bring to boil. Simmer until vegetables are soft (20-30 minutes). Add frozen peas at the last minute. Season with salt and pepper to taste and serve. Serves 6-8 BEETROOT SOUP 2 tbsp. butter 3 large onions, chopped coarse 2 lb. peeled and cubed beetroot
    • 5 1/3 cup rice (brown or white) 6 cups water 4 chicken or vegetarian bouillon cubes 2 cloves garlic, skinned and chopped fine Sour cream for garnish at end, when soup is in bowl Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients except sour cream, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth, ladle into bowls and drop a generous dollop of sour cream in each bowl on the soup. Serve. While this may not be the borscht your grandma used to make in the shtetl between pogroms, it is delicious and, of course, very easy to make. THAI HOT-AND-SOUR SOUP (from Will) 1/3 pound (about 2 dozen) frozen small, cooked shrimp 3-4 ounces thin rice noodles (rice vermicelli) 8 cups fish or chicken broth 1 stalk lemon grass, cut into 2-inch pieces, smashed ¼ cup Thai fish sauce 2 tsp. chili oil 1 tbsp. lemon juice 1 tbsp. lime juice, plus 2 tsp. lime zest (one lime will do for this) ½ pickled chili 1/3 cup canned straw mushrooms, rinsed and drained ¼ cup fresh cilantro, chopped, but not too fine Remove shrimp from freezer and thaw (this can be speeded up using hot water). Bring a pot of water to a boil, break rice noodles into thirds (for ease in eating with a spoon) and cook until tender, about 2 to 3 minutes. Drain, rinse under cold water, drain again and set aside in small bowl (use a little butter and toss, to avoid sticking). Combine broth with lemon grass, fish sauce, chili oil, lemon juice, lime, juice, lime zest and pickled chili in a large soup pot. Bring to a simmer and cook for 10 minutes. Use tongs to remove lemon grass and pickled chili. Distribute rice noodles, shrimp, mushrooms, and cilantro among heated bowls.. Pour broth mixture over these and serve. Serves 6-8. Note: By preparing broth mix (which can then be refrigerated), defrosting shrimp, cooking rice noodles and chopping cilantro ahead of time, this soup can be a very easy and quick part of a lunch or dinner menu. PORTUGUESE KALE SOUP (from Mr. Kostek at HRHS) 1 cup dried kidney beans (or 1 can of kidney beans) 3 onions, diced 4 cloves garlic, minced 2 bay leaves 10 cups vegetable stock (or bouillon cubes) 1 large tomato, chopped
    • 6 2 medium sized potatoes, unpeeled and diced 1 pound fresh kale (total weight with stems) ½ olive oil (Note: It is best to make this soup in colder seasons, as this is when kale is at its freshest) In a large pot, sauté onions and garlic in olive oil for 10 minutes. Add vegetable stock. Wash and chop kale, removing stems. Add remaining ingredients and bring to boil. Simmer for two hours. Serves 6-8 GAZPACHO (Not an Annie recipe, but very, very good!) 2 ½ cups tomato or (better) V-8 juice 2 cups peeled, seeded, finely chopped fresh tomatoes ½ cup finely chopped celery 1 cup finely chopped cucumber ½ cup finely chopped onion 3 tbsp. white wine vinegar 2 tbsp. extra-virgin olive oil 2 large cloves garlic, minced 2 tsp. fresh flat-leaf parsley 1 handful fresh basil or cilantro, finely chopped ½ tsp. salt ½ tsp. Worcestershire sauce ½ tsp.freshly ground black pepper Combine the juice, tomatoes, celery, cucumber, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold. Serves 5-6
    • 7 SAUCES SPAGHETTI SAUCE: 1 bottle Ragu quot;traditionalquot; sauce (2 pounds 13 oz.) 3 tbsp. canola or olive oil 3 tbsp. red wine Dried oregano, 3 shakes 5-10 mushrooms, chopped 1 green or mild red pepper, chopped 2 medium onions, chopped 3 cloves garlic, minced Small bunch chopped parsley Sauté onions and garlic in oil in heated heavy sauce pot until very soft. These should NOT get brown. Add Ragu sauce, put wine into Ragu bottle, shake to clean sauce out of bottle, add to pot. Add mushrooms and peppers. Simmer for thirty minutes. Add parsley and serve over spaghetti or use as a base for many other dishes (see below). VODKA SAUCE FOR PASTA 4 tbsp. olive oil 4 cloves garlic, minced 1 28-ounce can crushed tomatoes in tomato puree 3 tbsp. vodka 1 tsp. crushed red pepper 3 tbsp. half & half cream 1 small bunch parsley, chopped Heat up large skillet and add olive oil. When hot, add minced garlic. Stir until tan or pale brown. Add tomatoes and cook on medium, stirring until sauce thickens (pulling spoon through sauce, you can see bottom of pan). Add vodka and crushed red pepper. Continue stirring until sauce re-thickens. Just before serving, add cream and parsley. Serve over ziti, penne or spaghetti. Great comfort food! CLAM SAUCE FOR SPAGHETTI (From Will)
    • 8 2-3 tbsp. extra virgin olive oil 2 large cloves garlic, minced finely 2 tbsp. parsley, finely chopped 2 tbsp. fresh basil, finely chopped 1 10-ounce can of whole baby clams, drained of water 1 2-ounce can of flat (not rolled) anchov cut into half inch pieces ies, Combine all ingredients in a bowl, mix well and toss with one-half pound of al dente spaghetti or linguine. This has got to be the easiest sauce recipe in existence. Serves 3-4. (Use double quantities for full pound of pasta). WHITE SAUCE (BASIC) 2 tbsp. butter 3 tbsp. flour 2 cups milk 2 large cloves garlic, minced Melt butter in pan. Stir in flour. Add milk on medium flame; whisk to blend. Heat, whisking, until mix comes to a boil and thickens. Stir in garlic. Sauce is now ready to use as ingredient in other dishes. This is a very versatile sauce and can be served over rice, potatoes, and most meats. Variations increase its versatility. One such, RED SAUCE, (especially good with cold chicken or other meats) uses enough catsup to make sauce red, a generous sprinkling of capers, plus two tbsps. of white wine. Another version, GREEN SAUCE, (very good over fish) uses 1 cup chopped parsley and 2 tbsp. white wine. CHEESE SAUCE (BASIC) (note similarity to Basic White Sauce) 2 tbsp. butter 3 tbsp. flour 2 cups milk 2 cups cheddar cheese, shredded or grated coarse 2 large cloves garlic, minced ¼ tsp. Worcestershire Sauce Melt butter in saucepan. Stir in flour. Add milk and place on medium flame; whisk to blend. Heat, whisking, until mix comes to a boil and thickens. Stir in cheese, garlic and Worcestershire Sauce. Sauce is now ready to use as ingredient in other dishes (see Cheesey Potatoes and Macaroni and Cheese). CAPONATA (Traditional Sicilian hors d'oeuvre, side dish or spread)
    • 9 Suitable for freezing; makes about 2 quarts; cut quantities in half for smaller yield 1 ½ medium (8 inch) eggplant, unpeeled, chopped into 3/8 inch squares 3 large onions, coarsely chopped 1 cup mushrooms, coarsely chopped 2/3 cup red pepper, chopped 3 large cloves garlic, minced ½ cup olive oil 1 cup kalamata olives, chopped ½ cup drained capers, smaller size 6 tbsp. pine nuts 12 ounces tomato paste 2/3 cup water 4 tbsp. red wine vinegar 4 tsp. sugar 2 tsp. salt 1 tsp. black pepper, ground 1 tsp. oregano 1 tsp. unsweetened cocoa powder In a large pot, combine onions and oil. Cook for 20 minutes, stirring occasionally. Now add eggplant, mushrooms, red pepper, and garlic. Simmer covered for 10 minutes. Add remaining ingredients, mix well and simmer covered for 30 minutes, stirring occasionally. (Eggplant should be cooked but not overly soft). Refrigerate overnight (and separate off part to be frozen, if desired). Serve at room temperature with crackers, slices of bread, as a side dish, or on lettuce-lined plates as a first course. May also be used as a stuffing for tomatoes to accompany meat dishes.
    • 10 MAIN DISHES SPAGHETTI SAUCE WITH MEATBALLS: Meatballs: About 1 pound ground lamb, beef, or turkey 2 medium onions, chopped 2 cloves garlic, minced 2 eggs Bread crumbs (enough to give body) Small bunch chopped parsley Dried oregano, several shakes Worcestershire sauce (3 dollops) Mix all ingredients together in bowl with fingers, adding bread crumbs until body is right. Form into 1 inch balls, rolling in palms. Set aside. Sauce: (see quot;spaghetti saucequot; under Sauces p.7) After simmering for twenty minutes, add meatballs and simmer for another 30 minutes. SPINACH LASAGNA Sauce: (see quot;spaghetti saucequot; under Sauces p.7) Lasagna: 10 oz. fresh spinach, stems removed 3 lb. part skim ricotta cheese 1 lb. part skim (quot;low moisturequot;) mozzarellacheese, grated 1 lb. box quot;curly edgequot; lasagna (Ronzoni preferred) Prepare sauce as directed, stirring after adding parsley at end (this may be done far in advance of lasagna day, but should be warmed up so that cooking time of lasagna will not need to be increased). Preheat oven to 375°. Bring large pot of water to boil. One-by-one (but quickly) place lasagna pieces into boiling water so that they bend but do not break. Place lid on pot until water again comes to a rolling boil. Cook 10 minutes (while lasagna is cooking, remove spinach stems and grate mozzarella). Drain lasagna into colander and rinse with cold water. Remove, piece by piece, and place on waxed paper. When paper is full, add another layer of paper and lasagna and continue this until there is no more lasagna. Prepare assembly area of 2 x 2 feet. In baking pan (10quot; x 14quot; x 3quot;), ladle 1 ½ cups of sauce, covering bottom. Place 6 strips of lasagna across narrow dimension, slightly overlapped. with ends coming up side of pan. Place half of the ricotta on lasagna layer,
    • 11 smooshing with spoon to cover it all. Remove a large handful of grated mozzarella for later addition on top and spread half of the remainder on top of ricotta. Add half of spinach on top of mozzarella. Ladle 2 more cups of sauce on top of spinach. Add 6 more strips of lasagna and the remaining ricotta, mozzarella and spinach in that order. Ladle 2 ½ cups of sauce on this and add the final 6 strips of lasagna (total 3 layers of pasta). Tuck ends down side of pan. Spread a generous cup of sauce on top and sprinkle the remaining mozzarella over this. Quick Reference: 1) sauce, lasagna, ricotta, mozzarella, spinach 2) sauce, lasagna, ricotta, mozzarella, spinach 3) sauce, lasagna, sauce, mozzarella Cover with foil tucked over side of pan and bake at 375° for 60 minutes. (to test, stick fork into middle and remove small piece, which must be hot). Take out and let stand for at least 10 minutes before serving. This dish and its variants will feed a small army--just the thing when you need to quot;go to the mattressesquot;. EGGPLANT AND SPINACH LASAGNA (All ingredients for spinach lasagna plus 2 medium eggplants, sliced into discs no thicker than ½ inch). When combining ingredients in baking pan, place a layer of eggplant before adding spinach layer and put these in below the cheeses. Quick Reference: 1) Sauce, lasagna, eggplant, spinach, ricotta, mozzarella 2) Repeat (1) above 3) Sauce, lasagna, sauce, mozzarella Cover with foil, cook as above in quot;Spinach lasagnaquot;. EGGPLANT PARMAGIANA sauce: (see quot;spaghetti saucequot; under Sauces p.7) 3 medium sized eggplants
    • 12 1/3 lb. Ruggiero Parmesan cheese 1 lb. part skim (quot;low moisturequot;) mozzarellacheese, grated A little flour and a little canola oil Preheat oven to 350°. Slice eggplant into discs no thicker than ½ inch. Dip these into flour, covering both sides, and fry in skillet until light brown. Remove from pan and dry on paper towel. In baking pan (10quot; x 14quot; x 3quot;) put a layer of sauce, then a layer of eggplant, a layer of grated parmesan and mozzarella and repeat this one more time. End with a final layer of sauce sprinkled lightly with cheese. Quick Reference: 1) Sauce, eggplant, grated cheeses 2) Repeat (1) above 3) Sauce, cheeses Bake for 60 minutes. Let pan sit for at least 10 minutes before serving. Serves 8. ROAST CHICKEN (WITH ROAST CARROTS AND POTATOES) 1 Organic chicken 2 garlic cloves 1 tbsp. rosemary 4 tbsp. canola oil 5-6 medium potatoes (chopped to 1quot;) 1 lb. carrots (sliced to ½quot;) Preheat over to 400º; loosen chicken skin, sliver 1 garlic clove, and insert slivers under skin. Place in roasting pan and surround with potatoes and carrots. Chop remaining garlic clove and sprinkle on top of chicken and vegetables. Add oil over chicken and vegetables. Cook on convection for 1 ½ hours, occasionally stirring vegetables and basting chicken. Test for proper cooking by brown look of chicken and wobble of legs. Remove from oven and let stand 15 minutes before serving. CHICKEN HOISIN (Leftover recipe for uneaten roast chicken)
    • 13 Roast chicken leftovers, chopped 4 tbsp. hoisin sauce 4 tbsp. water 2 red onions, chopped 1 clove garlic, minced 1 tsp. soy sauce Heat garlic in oil in frying pan. Add onions and cook until translucent. Add chicken, soy sauce, hoisin and water. Simmer to heat completely. Serve over mashed sweet potatoes or rice. CHICKEN CILANTRO (Another leftover recipe for uneaten roast chicken) Roast chicken leftovers, chopped fine Multigrain or sourdough toast 1 bunch cilantro, minced very fine 1 batch Annie’s salad dressing (see recipe under Salads p. 23) Mix chicken and cilantro. Add dressing and mix well (NOTE: must be moist. If not, add more dressing). Place in bowl and refrigerate 2 hours. Remove from refrigerator, make toast and spread mixture on toast. Serves variable number, depending on chicken supply. CHICKEN CACCIATORE 2 tbsp. canola oil 2 red onions, chopped
    • 14 2 cloves garlic, minced 1 - 28 oz. can, crushed tomatoes with puree ¼ cup red or white wine 2 tbsp. wine vinegar 3-4 shakes dried oregano 2-3 tsp. rosemary leaves 8 oz. baby bella mushrooms, sliced 1 red pepper, sliced 4 chicken thighs, skinned (or whole chicken, cut up) 3 tbsp. parsley, chopped In a large heavy pot, cook onions and garlic in oil until onions are soft (perhaps 15 minutes). Add tomatoes, vinegar and wine and simmer until thickened (color should change to a light brown), stirring occasionally. This could take more than an hour and is the most important step. Add oregano, rosemary, mushrooms and red pepper and bring again to simmer (about 5 minutes). Add chicken and simmer for 45 minutes. Add parsley and serve with rice, sweet or white potato. If you have a big enough pot, double recipe and freeze the rest (or invite the neighborhood). ROAST DUCK 1 duck 1-2 Cloves Garlic, minced 1 Apple, cut into eighths Bring duck to room temperature. Rinse and drain. Preheat oven (convection if available) to 400°. Prick skin of duck wherever there is fat underneath surface (e.g. breast, legs). Cut apple into eighths and insert into cavity (This is mostly to hold the chest in place and to offer apple flavor. Apple is usually not eaten. Place on rack in roasting pan so that fat drips off into pan. Sprinkle garlic over breast and place in oven. Cook about 2 to 2 ½ hours, draining fat every 20-30 minutes (including inside cavity). Cooking is done when wing tips are so crispy that they can be broken off and eaten; duck should be a golden brown. Let cool for ten minutes. Carve and enjoy. Roast Veggies (see p. 21) are a great accompaniment. Serves 4-5. MEATLOAF (Beef) 1 ½ lb lean (90%) ground beef 1 large onion, chopped 1 egg
    • 15 2 cloves garlic, minced 6 tbsp. plain bread crumbs 2 tsp. Worcestershire sauce 3 tbsp. cilantro or parsley, chopped fine (this is optional, but good) Preheat oven to 400°. Mix all ingredients except Worcestershire sauce in mixing bowl, using your hands. If mix does not stick together, add slightly more bread crumbs. Add Worcestershire sauce and mix until uniform. Form into loaf and place in bread pan. Bake for 30 minutes. remove and cool for 10 minutes before serving. Serves 4-6. MEATLOAF (Turkey/Red Pepper) 1 1/3 lb ground turkey 1 large onion, cut medium 2 cloves garlic, minced 1 egg 6 oz (half of 120oz jar) roasted red peppers 2 tbsp capers 1 tsp Worcestershire sauce 8 tbsp bread crumbs 2 oz goat cheese, crumbled 1 tsp dried oregano Preheat oven to 400. Mix all ingredients in bowl, using hands. Form into loaf and place in bread pan. Cover with aluminum foil. Bake 30 minutes. Remove and cool 10 minutes before serving. Serves 4-6. LAMB STEW 1 ½ lb lamb shoulder, cut small 3 large onions, cut small 3 cloves garlic, minced 5-6 large carrots, peeled and cut into ½ inch discs 2 large parsnips, peeled and cut into ½ inch pieces (remove woody center at large
    • 16 ends) ½ lb mushrooms, sliced 3 tbsp olive oil 3 tbsp canola oil ¼ cup flour with salt and pepper (to roll meat in) 2 tsp dried rosemary 1 cup red wine 1 cup water Place 1 tbsp canola oil and 1 tbsp olive oil in heavy stewpot and heat. Add garlic and onions and cook until onions are translucent. While onions are cooking, prepare meat by cutting off fat and gristle and cutting into small pieces. Take onions out of stewpot and place in bowl. Add remaining 2 tbsp of canola and olive oil to pot and heat. Roll meat in flour/salt/pepper mix on wax paper and place in pot to sear. Stir to be sure all sides are browned. Now add onion/garlic mix, wine, water, carrots, parsnips, mushrooms and rosemary. Bring to boil and simmer until vegetables are tender (about 1 hour). Thicken if necessary with mix of 2 tsp flour, 2 tsp wine and 2 tsp water stirred together with 2 tbsp of stew broth and slowly added to stew. Serve with salad and boiled potato, rice, noodles or bread. Serves 6-8. CHILI (This chili won the Boy Scout Chili contest, Chesterfield, 1988) 1 large can (1 lb. 13 oz.) red kidney beans 1 large can (28 oz.) crushed tomatoes in tomato puree (e.g. Contadina) 2 tbsp. canola oil 2 large yellow onions, chopped coarse 4 cloves garlic, minced 1 red pepper, chopped 2 tsp. ground cumin 3 tbsp. chili powder Heat large heavy pot. Add oil. When oil is hot, add garlic and onions. Cook until onions are translucent. Add tomatoes, beans, pepper, cumin and chili powder. Bring to boil, stirring, then simmer for 3 hours, stirring every 20 minutes. Serve over rice. Serves 6-8. CHICKEN FAJITAS 1 red pepper, chopped medium 3 red onions, chopped medium 6 oz. mushrooms 2 cloves garlic, minced ½ lb chicken breasts, cut into small chunks 4 tbsp canola oil soy sauce 6 pita breads ½ lb. grated cheddar cheese 1 Boston lettuce Salsa
    • 17 Marinate chicken for ½ hour in a bowl (in soy sauce with one clove garlic). Heat frying pan, add 3 tbsp. oil. When oil is hot, add remaining clove garlic and onions. Cook at medium heat until onions are translucent. Add red pepper and mushrooms. Sauté until well done. Remove to a covered bowl to keep warm. Warm pitas, wrapped in foil, in 200°. Pitas should be soft, not toasted. Add remaining oil to the hot pan. Add chicken after draining. Stir-fry until lightly done. Add vegetables from bowl. Sprinkle everything with a little soy sauce to taste. Serve in half-pitas, with sprinkling of cheese and lettuce. Add salsa to individual taste. Serves 4. CHEESEY POTATOES (With or Without Ham) 5 white potatoes (3quot; size), sliced ½ x 1 ½quot; 1 large yellow onion, cut into small pieces 1 1/3 cups ham, cubed ½quot; (optional) Basic Cheese Sauce (under Sauces p.8) Place half of the potatoes as a layer in bottom of Pyrex deep dish, followed by half the onions, and half the ham, if ham option is to be used. Repeat this for a second layer. Pour on basic white sauce and cover with aluminum foil. Place in preheated 375° oven for 1 ¾ to 2 hours or until potatoes are fully cooked. When potatoes are cooked, remove foil and cook for 10 minutes longer to brown the top. Serves 6-8 as side dish or 4-6 as main dish. MACARONI (OR ZITI) AND CHEESE Cook macaroni or ziti according to package directions. Add hot basic cheese sauce (under Sauces, p.8), stir and serve. STIR-FRY 1/3 lb. cube or other steak, sliced into 3/8 x 3/8 x 1quot;-2quot; strips (or use chicken or pork) 1 red onion, chopped 2 cloves garlic, minced 5-6 oz. mushrooms (baby bella are good) 1 red pepper, diced 1 yellow zucchini, quartered lengthwise and chopped 1 green zucchini, quartered lengthwise and chopped 1 tsp. sesame oil 5 tbsp. canola oil 2-3 tbsp. soy sauce
    • 18 Marinate meat in bowl for at least 30 minutes, with 1 minced garlic clove and soy sauce and sesame oil. In frying pan or wok, heat 2 tbsp. oil and one minced garlic clove. Add onions and mushrooms. Cook these until onions are translucent, then add peppers and zucchini. Cook until zucchini is tender. Remove from wok and place in bowl in warm oven. Place meat in wok with remaining oil and cook until tender, tossing occasionally. Combine meat and vegetables and serve, either alone or over rice or fried rice. Serves 4. EGG FOO YONG This versatile dish can be an entrée, a side dish, or a breakfast. It can be cooked either as multiple 4”-5” pancakes or as a pan-sized omelet, to be cut into wedges. Although the pancakes themselves are easy and take little time, the sauce requires a lot of time and should be prepared in advance. Will likes to quadruple the quantities of sauce ingredients and divide into four freezer bags, to be frozen for future use. Sauce: ¾ cups chicken broth 2 tbsp. soy sauce 2 tbsp. sake or dry white wine 1 ¼ tbsp. sugar 2 tbsp. Chinese black vinegar or Worcestershire Sauce 1 tbsp. corn starch 1 tsp. sesame oil Combine above in bowl and blend well. Seasonings: 2 tbsp. minced scallions (white part only) 1 tbsp minced fresh ginger 1 ½ tbsp .minced garlic 1 tsp. hot chili paste 2 tbsp. canola oil Heat wok, add oil and heat very hot. Add all 4 seasonings and stir-fry 10 seconds or until fragrant. Add sauce mixture and cook, stirring constantly to avoid lumps, until thickened. Set aside and make pancakes. Pancakes: 2 tbsp. canola oil ½ cup red onion, cut fine 1 small red bell pepper, rinsed, cored, seeded and cut into very thin julienne strips 5 oz. mushrooms, sliced thin 6 oz. bean sprouts 2 tsp. sake or dry white wine 6 large eggs, lightly beaten Preheat oven to 225 F. Mix all above ingredients in bowl, except oil. Heat a large frying pan or wok and add oil. Drop enough of mixture on hot pan for pancakes 4”-5” in diameter and cook until golden brown, turning as necessary. Remove and place in oven on foil or cookie sheet and repeat until batter is used up. Reduce heat and cover for 7-9 minutes until set). Serve pancakes with sauce on top. Serves about 6.
    • 19 BURRITOS (Makes 6-8) 1 can (1 lb. 13 oz.) black beans (e.g. Goya) 2 onions, chopped 3 garlic cloves, minced 3 tbsp. canola oil 1 red pepper. chopped 8-10 mushrooms, chopped burrito-size tortillas lettuce, cilantro, chopped cheddar cheese, grated coarse medium spicy salsa (or spicy if you dare) Heat large skillet, add oil. When oil is hot, add onions and garlic. Cook slowly (on low) for 20-30 minutes. Add pepper, mushrooms, and beans. Cook on moderate-low until it thickens (could be 20 more minutes). Prepare tortillas in steaming rack (this could be a large saucepan with riser inside to keep water and tortillas separate) for about 3 minutes. Serve with grated cheddar cheese, fresh lettuce, chopped cilantro, and salsa, by spreading on tortilla and rolling it up.
    • 20 VEGGIES SAUTEED CARROTS (or) SAUTEED TURNIPS Carrots (3-4 for two servings)--or half a turnip-- sliced on bias to be 1 ½-2 quot; x 3/8quot; in size 2 cloves garlic Canola oil Oregano Cut up garlic (not too fine). Heat pan and then add oil. When oil is hot, add garlic. Add carrots and cook at high heat, turning occasionally. When carrots start to turn golden, reduce heat to medium and continue cooking until they brown and shrink a little. Sprinkle some oregano on during final part of cooking. COLLARD GREENS 1 tbsp. canola oil 1 large bunch collard greens 1 28 oz. can crushed tomatoes in tomato puree(e.g. Contadina) 1 large onion, chopped coarse 2 cloves garlic, minced fine 1 cup water ¼ tsp. turmeric ¼ tsp. cracked red pepper Wash collards. Cut out hard stems and slice into small strips. Heat up large pot, add oil, onion and garlic. Sauté until soft. Add tomato, collard greens, water, turmeric and pepper. Simmer with top on for 30 minutes or until collards are very tender. (Very good with rice). Serves 6-8, depending on amount of collards. ROAST VEGETABLES
    • 21 1 large eggplant 3 large sweet potatoes 3 large red onions 2 red peppers 2 parsnips 4-5 cloves garlic, minced Dried oregano Olive or Canola oil Chop eggplant, sweet potatoes, onions, peppers, and parsnips into small (1/2quot; to 1quot;) cubes and place in two roasting pans with garlic. Drizzle oil and sprinkle oregano generously over tops of vegetables. Bake on top shelf of pre-heated 350° oven (use convection setting if available) for about 1 1/2 hours, turning and stirring occasionally. Serves 6-8 SWEET AND SOUR RED CABBAGE 4 tbsp. canola oil 3 onions, chopped medium 2 apples (preferably braeburn), chopped medium 1 large red cabbage ½ cup red wine vinegar 1 cup water 4 tbsp. sugar 16 chestnuts, scored through shell with knife Heat oil in large heavy pot, add onions and cook over low heat until onions are transparent (10-15 minutes). Add apples and cabbage. Cook over medium heat, stirring all the while, for 5 minutes. Add vinegar, water and sugar. Cover and simmer for 90 minutes (or until apples become invisible). Meanwhile, roast chestnuts for 20 minutes in 400° oven. Remove from oven, allow to cool, and then remove shells. Add to cabbage mixture just before serving. Serves 6-8/ Note: Ann often makes this dish the day before, as the cabbage assumes a deeper red with time. Roast and add the chestnuts just before serving. This dish is even better the 2nd or 3rd time around. Historical Note: Annie learned this dish in the Girl Guides Chalet in Switzerland, where it was often the main element of the meal, in about 1957. FRIED EGGPLANT 2 small eggplants, sliced into ¼quot;-3/8quot; thick disks 1 egg
    • 22 3 tbsp. milk ½-1 cup flour Beat egg and milk in a bowl. Lay out wax paper with flour on top. Dip eggplant disks into egg mixture. Heat frying pan with canola oil in bottom. Fry eggplant disks until golden brown. Keep warm in 200° oven. Add salt and pepper as desired. Serves 3-4.
    • 23 SALADS ANNIE’S SALAD DRESSING (And Salad) 1 large dollop Dijon mustard (with seeds) ¼ red onion, chopped 1 clove garlic, minced 2 tbsp. lemon juice 2 tbsp. virgin olive oil 1 dash Maggi seasoning (liquid, made by Nestle) Place mustard in salad bowl, add remaining ingredients, stirring vigorously until an emulsion forms. Add lettuce, avocado, mushrooms, sweet peppers, and other delights (for a special treat, add crumbled goat cheese). A salad fit for royalty. LOR’S CORN & TOMATO SALAD We haven’t included many “outside” recipes, but this one from Laura is outstanding: 1 can of corn 1 pint cherry tomatoes—quartered 2 cloves garlic, chopped fine 1 large handful walnuts, chopped fine ¼ cup grated parmesan cheese ½ bunch basil, chopped fine 2 tbsp. olive oil 2 tbsp. balsamic vinegar salt & pepper to taste Mix all ingredients, possibly mixing oil and vinegar separately to formemulsion. That’s all there is to it!
    • 24 DESSERTS CAPPUCCINO BISCOTTI (Will's offering) Yields 35 biscotti. Double all quantities for 70 yield. Go ahead and do it, since you will run out of biscotti long before you run out of friends to share it with. (At Christmas, Will makes 4 to 6 double recipes, which copes with many gifts). 2 cups unbleached all-purpose flour 1 cup sugar ½ tsp. baking soda ½ tsp. double-acting baking powder ½ tsp. salt ½ tsp. cinnamon ½ tsp. ground cloves ¼ cup plus 1 tbsp. strong-brewed coffee, cooled (Will runs it through the filter twice). 1 tbsp. plus 1 tsp. milk 1 large egg yolk 1 tsp. vanilla extract ¾ cup hazelnuts (toasted and skinned), chopped coarse ½ cup semisweet chocolate chip small size (e.g. ghirardelli) s, In large bowl, using wooden spoon, blend flour, sugar, baking soda, baking powder, salt, cinnamon and cloves until mixture is homogeneous and combined well. In a smaller bowl, whisk together espresso, milk, yolk, and vanilla. Add this mixture by parts to the flour mixture, beating carefully (use a hand-held mixer) until a dough is formed, and stir in hazelnuts and chocolate chips. n.b. the consistency of this mixture is critical, and should end up crumbly--neither dry nor soggy. If you are off mark, add tiny amounts of flour or milk to remedy. Dusting flour over hands, finish this by kneading. Turn dough out onto a floured flat surface and continue kneading until dough is consistent, adding small amounts of flour as appropriate to prevent st cking. Halve dough (quarter it i for double portions). Working on a large buttered and floured baking sheet (2 for double portions), with floured hands form each piece of dough into a flattish log 12 inches long and about 2 inches wide. Arrange these logs at least 3 inches apart on the sheet and bake in the middle of a pre-heated 350° F. oven for 35 minutes. Remove from oven and let logs cool for 10 minutes. Reduce oven temperature to 300°. On a cutting board, cut logs (which should now be a lot larger) crosswise on the diagonal into ¾ inch-thick slices. Arrange the biscotti, cut side down, on baking sheet and bake for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and dry. Store in airtight containers (e.g. sealable freezer bags). These will make you very popular, even with old Italian ladies who know real biscotti. Although this is the only biscotti recipe you will ever need, excess is not unknown to Will, who therefore includes the following delicious variant: GINGER CHOCOLATE BISCOTTI
    • 25 (Single size, yields 3 dozen biscotti. Double quantities for 6 dozen) 2 ½ cups unbleached all-purpose flour 1 cup sugar 1 tsp. baking soda ½ tsp. salt ¼ tsp. ground cloves ¼ tsp. cinnamon 2 tbsp. unsweetened cocoa powder (preferably Dutch process) 2 tbsp. crystallized ginger, chopped medium fine ½ tsp. almond extract 1 tbsp. plus 1 tsp. milk 3 large eggs 1 ¼ cups blanched whole almonds, lightly toasted and chopped coarse ¾ cup semi-sweet chocolate chips, smallsize (e.g. ghirardelli) Follow recipe for Cappuccino Biscotti, mixing flour, sugar, baking soda, salt, cloves, cinnamon, and cocoa powder. Whisk together the eggs (note they are whole eggs, not yolks), ginger, almond extract and milk. Now mix this liquid thoroughly with the dry mixture, adding almonds and chocolate chips at the end. Knead on a board, adding flour if needed for proper consistency. Dough should now be divided into 3 logs, each 12 inches long and a little wider than 2 inches. Bake and turn as for Cappuccino Biscotti Either of these biscottis is great and a mixed platter of the two will earn you friends for life. RED WHITE AND BLUE PANCAKES 2 eggs 1 cup flour 1 tsp. baking powder
    • 26 1 ½ cups milk 6-7 large strawberries, chopped coarse ½-2/3 cup blueberries butter for greasing skillet maple syrup sour cream or vanilla yogurt Combine eggs, flour, baking powder and milk in blender and mix to a smooth batter. Heat skillet or griddle to hot and pre-heat over to 200° (to store finished pancakes). When skillet or griddle is hot, reduce to medium and melt butter. transfer batter to bowl, add strawberries and blueberries and cook until pale brown on each side. Store batches in oven until ready. Serve with maple syrup and sour cream or vanilla yogurt. Serves 4-6. (Note: This dish was invented July 4, 1976 by Annie in Cambridge) SCOTTISH SHORTBREAD 1 lb. unsalted butter 1 cup sugar 3 cups sifted flour 1 cup rice flour 1 8” diameter pan 1 10” diameter pan Set oven at 375. Cream the butter and add the sugar gradually. Blend well, but do not overwork it or let the butter become oily. Mix the two flours well and gradually work the mix into the sugar and butter. Turn dough out on a lightly floured board and divide into two balls, one large and one smaller. Sprinkle both lightly with flour and roll into flattened circles (8” and 10” diameters). Places these in pans and, using thumb, make small dimples in the dough all around the edge of each. Prick all over with a fork. Place pans in freezer for 15 minutes. Put in oven and bake at 375 for 5 minutes, then lower temperature to 300 and continue baking for 45 to 60 minutes. When done, shortbread should be golden and very lightly brown. Allow to cool a little. With round cookie cutter, make circle in middle and cut wedges with a sharp knife. These should be placed on cookie rack to cool completely. Store in sealed plastic bags. Yields 60 – 70 pieces. TRIFLE
    • 27 1 Sara Lee poundcake (or similar brand) 2 12oz. packets frozen raspberries, defrosted 1 vanilla custard packet (grocery-store variety is fine, but only use the ones where you heat up the milk and custard powder) Milk (amount indicated on the custard ins tructions) ½ pint carton heavy cream 4 Tbsp rum to taste Large clear glass or crystal bowl Make the trifle the day before you want to serve it. Slice poundcake, and line the bottom of the bowl, leaving enough cake left over for a 2nd layer. Mix defrosted raspberries and rum, and spoon ½ of this mixture over the slices of cake. (There should be enough rasps to make the cake soggy) Add ½ of the custard. Continue with one more layer of cake, rasps, and custard. Put in fridge and keep overnight. Just before serving, add a layer of whipped cream. Serves 8-10 (This is a Granny Jean recipe, modified for modern materials) BON APPÉTIT!