FC: Greetings from Rotary District 7850 Kiki, Sandra, Kate, Michelle, & John
1: As representatives of Rotary District 7850 we would like to thank all those that made our visit to Turkey so memorable. District Governor, Yesim Yoney , our hosts, escorts, the Rotary clubs of District 2440 and the people of Turkey that welcomed us and made us feel a part of their world. Sharing a meal brings people together and creates many memorable moments. As you have shared with us so we would like to share with you. We hope you look upon this book with warm memories of our visit and enjoy some of our favorite recipes C.Kiki Leech District 7850 GSE Team Leader John Adams District 7850 GSE Team Member Sandra Gagne' District 7850 GSE Team Member Kathryn Rohdenburg District 7850 GSE Team Member Michelle Smith District 7850 GSE Team Member May 2011
2: Kiki's Recipes
3: Mushroom Barley Soup SERVES 8 1 lb beef stew meat 8 cups beef broth 3 onions, chopped 1 cup barley 6 carrots, diced 1 teaspoon garlic salt 1 teaspoon dried basil 1/4 teaspoon pepper 2 dashes Tabasco sauce 1 lb mixed baby portabella, shitake & cremini mushrooms, sliced | 1.Remove visible fat from beef, cut into small pieces. 2.Brown meat in 1 tsp olive oil 3.Add onions, mushrooms sauté for 10 mins 4.Stir in remaining ingredients , simmer uncovered, for 2 hours 5. Add some water if soup gets too thick 6.Pour into bowls and serve.
4: Immediately turn out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up, wrap in plastic & refrigerate. | Pecan Crusted Chicken 6 boneless chicken breast halves 3 egg whites 1/2 cup panko 1/8 tsp Chinese five spice powder 1/2 cup pecans, chopped 1 tsp onion powder 1/4 tsp garlic powder 1/4 tsp thyme 1/4 tsp basil or rosemary 1/4 tsp salt 1 dash paprika | Preheat oven to 400 degrees F Wrap chicken lightly in plastic wrap and pound chicken to a uniform thickness In a bowl lightly beat the egg whites, In a separate bowl combine Panko and remaining ingredients. Dip chicken in egg whites ,then Panko mixture Place on greased pan, bake for 25 minutes or until chicken is no longer pink
5: Pumpkin Nut Roll 3 eggs 2/3 cup mashed pumpkin 1 cup sugar 1 tsp baking soda 3/4 cup flour 1 tsp pumpkin pie spice 1/2 cup chopped walnuts (or pecans) Preheat oven to 375 degrees F. Grease and line a 15 inch x 10 inch x 1 inch pan with parchment paper. In a large bowl, beat the eggs for 5 minutes, gradually add sugar, pumpkin. Gradually add baking soda, flour & spices. Spread batter evenly in pan and top with nuts. Bake 15 minutes or until cake springs back when lightly touched. DO NOT OVERCOOK While cake cools mix filling. eat together until smooth. FILLING: 1 cup confectionery sugar, 2 tbsp butter, 8oz cream cheese Immediately turn out onto a linen towel dusted with confectionery sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up, wrap in plastic & refrigerate.
6: Sandra's Recipes
7: 2 eggs 1 cup milk 3 tbls butter, melted 1 tsp vanilla extract 1/4 tsp salt 1 cup flour 1/4 cup confectioners' sugar | 1/4 cup butter 1/4 cup packed brown sugar 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 cup half-and-half cream 6 bananas, halved lengthwise 1 1/2 cups whipped heavy cream | Banana Crepes | Mix eggs, milk, melted butter, vanilla, salt and beat until smooth, Add flour and sugar and mix until smooth. Heat a lightly greased 6 inch skillet. Add 3 tbls batter. Tilt skillet and r spread batter covering the bottom of skillet. Cook until light brown, turn and cook other side. Set aside crepe/keep warm. Repeating with rest of batter. Melt butter in a large skillet. Stir in dry ingredients the add cream and stir until slightly thickened. Add half the bananas at a time . Cook for 2 to 3 minutes, spooning sauce over them. Remove from heat. Roll crepe around banana half, place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
8: SPAGHETTI SAUCE 2 large Onions 4 oz Mushrooms 3 Celery stalks 3 Carrots 1 Green bell pepper 84 oz Crushed tomato 3 tbs Chile sauce 28 oz Tomato sauce Celery salt Paprika Red pepper flakes Garlic powder Onion salt | Chop all vegetables and saute in pot with olive oil until soft, add crushed tomato , tomato sauce and chile sauce. Simmer 2 hours until sauce thickens add spices to taste and simmer another 30 mins . If sauce gets too thick add water. Serve over cooked pasta
9: MUSHROOM STUFFED CHICKEN BREAST 2 cups chopped mushrooms 2 chopped shallots 3 cloves chopped garlic 2 cups chopped chicken liver 1/3 cup olive oil Salt and pepper 4 boneless chicken breasts Mix the mushrooms, shallots, garlic, liver, olive oil salt and pepper. Take the chicken breasts and cut each in the center to form a pocket to put the stuffing in. Stuff and close incision with skewers. Grill or bake until chicken is cooked but not overdone
10: Kate's Recipes
11: Pinto Beans in the Pot 3-4 cups dry pinto beans, soak overnight 3 bay leaves 2-3 tablespoons dry tarragon leaves salt 3-4 large garlic cloves, peel and crush pepper Fill a large stock pot with filtered water soak beans overnight. Drain beans and add more water to pot with the beans, bay leaves, tarragon, and garlic. Bring to a boil. Turn town the heat, simmer until the beans are soft. About 1 1/2 – 2 hours? Stir regularly so beans don’t stick to the bottom. Add 1 tablespoon salt and 1 teaspoon pepper. Simmer on low for another 1/2 hour, the beans will start to fall apart. TWait until next day to add more salt as beans will will absorb the salt overnight. | You can also skip the soaking step if you need them for dinner on th same day. Option to overnight soaking is a quick soak . Bring water and beans to a boil, turn off the heat and leave covered on the stove for 3 hours. If you don’t soak, expect the cooking time to be a bit longer.
12: Leek and Spinach Pasta 12 oz short pasta 2 tbl butter 2 leeks 1/2 cup white wine 3/4 cup heavy cream 10 oz spinach lemon zest Cook pasta, drain. Heat butter, leeks, 1/2 teaspoon salt, 1/4 teaspoon pepper until leeks are soft. Add wine and cook until almost evaporated. Add zest, add cream and salt, cover and thicken (1-2 minutes). Add spinach then pour over pasta.
13: Biscuits with Sausage Gravy 2 cups flour 4 teaspoons baking soda 1 teaspoon salt 2 tablespoons butter 2 tablespoons lard Preheat oven to 450 degrees F Blend the above together until crumbly. Add 1 cup buttermilk. Flour a surface and fold biscuits 6 times. Don't overwork or the biscuits will be tough. Roll and cut with a knife or biscuit cutter. Bake 15-20 minutes. Cook 1 lbs spiced meat or sausage, add 1/2 cup flour and a little lard. Add 4 cups milk and cook until bubbly. Add salt and pepper to taste. Serve gravy over biscuits and poached or fried eggs on top.
14: John's Recipes
15: No Knead Farmhouse Bread 3 cups flour 1/4 tsp instant yeast 1 1/4 tsp salt Cornmeal or wheat bran Combine flour, yeast and salt in a large bowl. Add 1 5/8 cups water, stir until blended; dough will be sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface, place dough on it; sprinkle a little flour on it. Fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes. Use enough flour to keep dough from sticking to work surface, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough on towel dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When ready, dough will be more than double in size. 30 minutes before dough is ready,pre-heat oven to 450 degrees F. Put 6- to 8-quart heavy covered pot in oven as it heats. When dough is ready, remove pot from oven. Slide your hand under towel and turn dough over into pot, it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
16: Sweet Potato and Butternut Squash Soup Yield: Serves 6 1 tbl canola oil 1 small onion, chopped 1 tbl minced fresh ginger 1 pound butternut squash 1 pound sweet potatoes 1 medium-size potato 6 cups water, chicken or vegetable stock | Peel and dice onion, squash and potatoes. Heat the oil in a heavy soup pot over medium heat. Add the onion cook until tender, about 5 minutes. Add ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and liquid. Bring to a boil. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
17: Creme Brulee 1 quart heavy cream 1 vanilla bean, split /scrape 1 cup sugar, divided 6 large egg yolks 2 quarts hot water Preheat the oven to 325 degrees F. Place cream, vanilla bean and pulp into a medium saucepan on medium high heat. Bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean . In a medium bowl, whisk 1/2 cup sugar and egg yolks until well blended . Will start to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan, refrigerate for 2 hours . Remove the ramekins from the refrigerator 30 minutes prior to browning sugar top. Dividing equally, spread the remaining sugar on top of the 6 dishes. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
18: Michelle's Recipes
19: Banana Bread Muffins 6-7 very ripe bananas, mashed 1/2 cup butter 1 cup sugar 3 eggs 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon vanilla 1 1 /4 cups chopped walnuts 1 cup chocolate chips (optional) Preheat oven to 175 degrees C. Line 24 muffin pan with paper baking cups In large mixing bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, mix thoroughly. Add flour, baking soda and vanilla, mix thoroughly. Stir in walnuts (chocolate chips). Pour into prepared pans. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean. Let muffins cool in pan for 5 minutes before removing muffins .
20: Curry Chicken Salad 2 skinless, boneless chicken breasts 1 cup mayonnaise 2 tbl curry powder too taste 1/2 tsp ground pepper 1/8 tsp salt 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp ground cayenne pepper (optional) 1 cup seedless red grapes, cut in half 1 cup sun-dried raisins 1 cup chopped toasted walnuts (optional) Bring water to a simmer in a 2 quart saucepan. Add chicken , cook on low heat until cooked through and easily breaks apart with a fork, about 15 minutes. Wash grapes and cutting in half. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces. Whisk together rest of spice ingredients . Add chicken, grapes, and raisins (walnuts) stir gently to combine thoroughly. Add chicken stock or more mayonnaise a tablespoon at a time as needed to reach desired consistency. Cover and refrigerate until serving time. Serve on a bed of fresh lettuce, with your favorite crackers, vegetables, or pita bread.
21: Chocolate Mayonnaise Cake and Peanut Butter Frosting 2 cups flour 1/4 cup cocoa 2 tep baking soda 1 cup sugar 3/4 cup mayonnaise 1 cup water 1 tspoon vanilla 1/4 teaspoon salt (optional) Preheat oven to 175 degrees C. Lightly grease a Bundt pan. Cream together sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Carefully pour into pan and bake for about 40 minutes. Cool completely before frosting. | Peanut Butter Frosting 2 tbl vegetable shortening or butter 3/4 cup confectioners sugar 1/3 cup milk 1 cup peanut butter | Beat peanut butter in a mixing bowl until it is fluffy. Alternately add powdered sugar and milk, about a third at a time, beating constantly. The consistency (thickness) of the frosting depends mostly on how much milk is added. Add milk sparingly until desired consistency is achieved. Spread immediately on cooled cake.