S: Berg Family Cookbook
1: *Appetizers & Sides* *Soups & Salads* *Main Dishes* *Desserts*
2: & Sides
3: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Erin Berg | Black Bean Salsa | 15oz can black beans, drained and rinsed - Small can corn kernels - Rotel brand Original Mexican tomatoes - 1 chopped red pepper - 1 sliced jalapeño pepper (optional) - 1/3c fresh lime juice - 1/3c olive oil - 1tsp salt - 1/2tsp cumin - 1/2tsp chili powder - 1/8tsp Tabasco - Sprinkle of red pepper flakes (optional) - 1/3c chopped fresh cilantro Combine black beans, corn, Rotel, red pepper, and Jalapeño pepper in a bowl. Mix gently. In a measuring cup, mix lime juice, olive oil, salt, cumin, chili powder, and Tabasco. Add to the bean mixture and mix gently. Toss in cilantro. Let stand at room temperature to blend the flavors before serving with tortilla chips or on quesadillas, tacos, or salad. Stores in the refrigerator for 24hrs.
4: Calico Beans 1pkg real crumbled bacon - 1/2c ketchup - 1tsp salt - 3/4c packed brown sugar - 1tsp mustard - 2tsp vinegar - 16oz can pork & beans - 16oz can kidney beans - 16oz can butter beans Partially drain all beans. Place in casserole. Combine remaining ingredients, except the bacon. Pour over beans, mix well. Now, sprinkle with bacon. *This recipe is doubled for Berg family gatherings* Bake at 350 for 40 minutes. | Always start out with a larger pot than what you think you need. ~Julia Child | In France, cooking is a serious art form and a national sport. ~Julia Child
5: Lisa Berg Stocker | 1TBS unsalted butter - 1TBS sugar - 1/2tsp ground cumin 1/4tsp cinnamon - 1/4tsp paprika - 1/4tsp cayenne - 1/4tsp salt - 1/2c raw green (hulled) pumpkin seeds (pepitas) Directions: Melt tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers. *These things are sweet, salty, spicy and addictive. | Candied Pumpkin Seeds
7: ROASTED CORN IN LIME BUTTER 8 ears of corn, shucked 1/4c olive oil 3TBS butter Juice of 2 limes Salt and pepper to taste Combine corn with enough water to cover in a stockpot. Bring to a boil and remove from heat. Let stand, covered, for 20 minutes then drain. Preheat charcoal grill. Brush the corn with olive oil and arrange on grill. Grill until grill marks appear, rotating frequently. Melt butter in a 2 qt saucepan. Add lime juice, salt and pepper. Toss the corn in the butter mixture. Serve immediately. (Grilling is not necessary).
8: Salami Bread 1 Publix (or other frozen) bread dough. Let rise for one hour. Flatten to a rectangle on a large cookie sheet. Place your choice of filling over one half the length of the bread dough. Place one layer of cheese over the filling. Roll up, sealing the seam and edges. Flip the seam side down. Bake at 350 for 30 minutes or until bread is done. Filling Options: Salami, ham, pepperoni, turkey, roasted vegetables. Cheese Options: Provolone, swiss, cheddar. | Bergie's BBQ Sauce 3/4c ketchup - 1TBS melted butter - 1/2c brown sugar - 3TBS lemon juice - 1TBS Tabasco - 1TBS horseradish (add more to taste) - 2TBS A-1 Steak Sauce - 2TBS Worscherstire (Bergie’s spelling) - 1TBS Dijone Mustard - Dash salt (if needed) Enjoy served over ribs, burgers, brisket, pork roast, etc. *Bake 3 -4 lbs country spare ribs for 1/2 hour at 350. Make sauce. Pour over ribs in crock pot on Hi for 3-4 hours. Great and easy
9: Fried Okra | 1lb fresh okra -1/2c milk - 1/2c buttermilk - 1TBS honey - 2/3c cornmeal - 2/3c flour - 1TBS sugar - 1tsp salt - 6c canola oil - Dark chocolate bark (optional) Directions Wash okra and slice into inch rounds, discard the ends. Mix milk, buttermilk and honey in a bowl. Add sliced okra and let sit for 10-20 minutes. Add oil to cast iron pan or Dutch oven over medium high heat. Heat to 350 degrees. Combine cornmeal, flour, sugar and salt in medium dish. Remove okra from milk and dredge in flour cornmeal mixture, shaking off extra. Add okra to hot oil and fry for 3-4 minutes or until golden brown. Take out of oil and briefly cool before serving. Directions for the adventurous soul: Let fried okra cool to room temperature. Slowly melt dark chocolate bark in double boiler or microwave until fully melted. Add fried okra pieces to chocolate one at a time carefully coating each one. Then remove to wax paper. Let the okra cool to room temperature. Congratulate yourself for combining vegetables and chocolate.
10: Crab Cakes Ingredients: 4 cans crab meat (drained) - 3 hard boiled eggs (mashed) - 1/2 green pepper - 1 piece celery - salt & pepper - 2 raw eggs - 1/2 C milk - 3 slices bread - bread crumbs Directions: Moisten bread in raw egg and milk. Mix first 5 ingredients together, add moistened bread mixture. Form cakes. Dip in raw egg and bread crumbs. Cook in hot vegetable oil, about 350, till brown on both sides. Drain on paper towels and enjoy!
11: Honey Glazed Carrots 4c baby carrots - 1/4c butter - 1/4c honey - 1TBS brown sugar - 2TBS chopped parsley - 1/4tsp salt - 1/4tsp ginger Cook Carrots until barely tender. Drain. Melt butter and add remaining ingredients. Add carrots. Simmer for 10 minutes. Servings: 6
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Lacey Randall | Cheesy Potatoes | 1 bag shredded hash browns 1 can cream of chicken soup 1/2 can milk - 1/4 c butter - 8oz sour cream 8oz shredded Cheddar Cheese - Onion Flakes Corn Flakes Grease a 9x13 pan. Combine all ingredients, place in pan. Bake. Once done, sprinkle with Corn flakes and bake 5 more minutes. | 350 | 1 hour | 6
14: Rye Walnut Rolls Ingredients: 1med onion, chopped (1 cup) - 1TBS salt, divided - 1/2c olive oil - 2c whole milk - 2tsp active dry yeast (from a 1/4-oz package) - 1/4c warm water (105–115F) - 1TBS mild honey or sugar - 5 1/2c all-purpose flour plus more for kneading and dusting - 1c rye flour - 1/2tsp black pepper - 3/4c walnuts, toasted, cooled, and coarsely chopped - 1 lg egg beaten w/1TBS water for egg wash - 1/4c nigella or poppy seeds - Makes 2 dozen rolls - Total Time: 5 hr (includes rising) Directions: Line 2 large baking sheets with parchment paper. Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl. Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Mix flours, pepper, milk mixture, and remaining 2 3/4 tsp salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes. Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.) Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours. Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours. Preheat oven to 375F with racks in upper and lower thirds. Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.
15: Corn Bread 1 3/4c cornmeal, preferably white 1TBS sugar (optional) 1tsp baking powder - 1tsp baking soda - 3/4tsp salt 2 large eggs - 2c buttermilk (or low fat buttermilk) up to 1c cheddar - 1c chopped fresh chiles (mild variety) Preheat oven to 450 F. Combine in a large bowl the cornmeal, sugar, baking powder, baking soda & salt. Start heating a cast iron skillet (preferably) ideally 9” diameter on the stove top, with 1 Tbl butter or olive oil. You want the pan to be hot all the way through before you pour the batter in it. If you don’t want to use cast iron, a pyrex dish will also work just fine, an 8 x 8 dish. In a second, smaller bowl, beat the eggs and whisk in the buttermilk. Pour the liquids into the larger bowl, mix together until blended. Add chopped chiles and cheese. Pour the batter into the hot pan all at once. Bake until the top is browned and the center feels firm when pressed, 20-25 minutes. Serve immediately with or without marmalade, honey or, if you’re into this kind of thing, butter. *You can also cook this on the grill in a cast iron.*
16: Don & Liz Berg | Hot Artichoke Dip | 8oz cream cheese - 1 stick butter - 2 large cans artichoke hearts (drained, squeezed & chopped) - Parmesan cheese Melt cream cheese and butter (watch carefully). Whisk to blend. Place artichokes in casserole. Pour butter/cheese mixture over. Sprinkle with Parmesan cheese. Bake for 30 minutes or until bubbly. Mix. Serve with Ritz crackers | 350 | 30min
17: *Old Fashioned Carrot Salad* | 1/2c golden raisins - 3TBS sugar - 1/4c sour cream - 1TBS kosher salt 2lbs carrots, unpeeled (with the green tops on if possible) 3TBS freshly squeezed lemon juice - 1/2c mayonnaise (Hellmann’s) 1 1/2tsp freshly ground black pepper - 1c diced fresh pineapple Directions: Place raisins in a small bowl and add enough hot tap water to cover. Set aside. Fit a food processor with the coarsest grating disk. Wash the carrots and cut them to fit in the feed tube of the food processor lying on their sides. Grate all the carrots and put them in a large bowl. Sprinkle the carrots with the sugar and lemon juice. In a smaller bowl, whisk together the sour cream, mayonnaise, salt, and pepper. Add the sauce and the pineapple to the carrots and toss well. Drain the raisins and add to the salad. Toss well. Cover with plastic wrap and refrigerate for an hour, if possible, to allow flavors to blend. Add salt and lemon juice to taste and serve cold or at room temperature.
18: Hearty Chicken Tortilla Soup Veg. Spray 4 boneless chicken breasts, cut into 1-in. cubes 3 1/2 c Chicken Broth 1 tsp Cumin 1/2 c Uncooked Rice 1 pkg frozen corn 1 c Salsa 1 TBS cilantro 2 TBS Lime Juice Tortilla chips Shredded Cheese Spray pot with cooking spray. Heat over med-high heat 1 min. Add chicken, cook until done. stir in broth, cumin and rice. Heat to a boil. Reduce Heat, cover and cook 20 min. Stir in corn, salsa, cilantro and Lime Juice. Cook until Rice is tender. Top with cheese and Tortilla Chips.
20: PASTA FAGIOLI (PASTA SOUP) | 1 Lg clove garlic 2 cups chicken broth 16 oz can white beans or Progresso Canneloni beans 14 oz can chopped tomatoes 1/2 cup small pasta shells or elbows 1/4 cup white wine 1/2 tsp black pepper 1/4 tsp salt 1/4 tsp crushed red pepper Parsley Saute garlic in a little oil until tender. Add everything except the pasta and parsley. Bring to a boil. Mash up some of the beans with a fork. Add the pasta and reduce heat to simmer. Simmer 10-12 minutes or until the pasta is tender, stirring occasionally. Ladle into soup bowls, garnish with parsley, and serve with bread and/or salad. Servings: 4
21: Baked Potato Soup Ingredients: 1med. yellow Onion, chopped - 1 package bacon, cooked, crispy and crumbled - 4 cans Chicken broth - 1pkg (4-6) chicken breasts - 1 bag frozen corn - 6 large Potatoes - 1 (8oz) sour cream - 1-2 bags shredded cheddar - 1 1/2tsp parsley - 1tsp salt - 1 1/2tsp garlic powder - 1tsp pepper - 1 1/2tsp basil - 1 1/2tsp Tabasco - 2/3c Flour | In a large pot, boil 6 large (cubed) potatoes. In medium size pan cook chicken breasts until done (usually boil them). Cut into cubes. In a large pan, fry bacon. After bacon has cooked about 10min., remove 3TBS of grease into small frying pan. Add 1 chopped onion, saute. Finish cooking bacon. Crumble crispy bacon. In a large pot add 4 cans chicken broth, 2/3c flour, sour cream and the following: parsley, salt, garlic powder, pepper, basil and Tabasco. Add frozen corn, cubed chicken, bacon pieces, onion, and cooked potatoes. Cook on low heat for 45min. Serve with Biscuits; top with cheese.
22: Spicy Black-Bean Soup | 2tsp olive oil - 1 med. white onion, finely chopped - 2 garlic cloves, minced 1 fresh jalapeno (2 in.), seeded and minced - 1tsp chili powder - 1tsp ground cumin - 1tsp dried oregano - 2 (15-oz) cans black beans, 1 drained and rinsed, 1 with liquid - 2 1/2c chicken broth (use 2c if you prefer thicker) - 1 bay leaf Green onion, chopped for garnish Directions:Heat oil in a 4-5 quart heavy pot over med-high heat, sauté onion, garlic, and jalapeno with chili powder, cumin, and oregano until onion is beginning to brown, 6-8 minutes. Add beans, broth, and bay leaf; simmer covered, stirring occasionally, until soup has thickened slightly, about 15 minutes. Transfer about 1 cup soup to blender and puree (use caution when blending hot liquids). Return to pot and reheat over med-low heat, stirring frequently. Discard bay leaf. Season with salt if desired. Add green onion for garnish. Serves 4-6
24: The only time to eat diet food is while you’re waiting for the steak to cook. —Julia Child | Karla Wagonseller | Frogmore Stew | Ingredients: 3TBS Old Bay Seasoning - 1-3TBS salt - 1 1/2gal. water - 2 lbs. hot sausage or Kielbasa, cut into 2 in pieces - 12 ears corn, cut into 3-4 in pieces - 4 lbs. shrimp in the shells - 2 doz. clams (steamers) *In a large stockpot, add the seasoning to the water and bring to a boil. Add the sausage & boil, uncovered, 5 min. Add the corn and cook for 5 minutes. Add the shrimp and cook for 3 minutes - don't wait for the liquid to return to a boil before timing corn and shrimp. Drain immediately and serve. | Cooking is like love. It should be entered into with abandon or not at all. —–Harriet Van Horne
25: Lacey Randall | Ham Balls | 1 lb Hamburger - 2 lbs Ground Pork 1.5 c crushed Graham Cracker (1pkg) 2 eggs beaten - 1.5 c Milk Sauce: Mix 1 can (10.75oz) Tomato Soup, 1.5 c brown sugar, 1/2 c cider vinegar, 1 tsp dry mustard. Directions: Mix meats together, add cracker crumbs, egg and milk. Make into 12 balls. Place in 9x13 pan, pour sauce over them. Place in oven. Resauce twice while baking. | 350 | 1 1/2 hours | 6
26: "We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are." ~-Adelle Davis | Kris Randall | Broccoli and Bow Ties | Kosher salt - Zest of 1 lemon - 8c broccoli florets (4 heads) 1lb bow tie pasta - 2TBS unsalted butter - 2TBS good olive oil - 1tsp minced garlic - 1tsp freshly ground black pepper - 1TBS freshly squeezed lemon juice 1c toasted pine nuts - Freshly grated Parmesan cheese, optional Directions: Cook broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package direction, about 12 minutes. Drain well and add to the broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to tast, sprinkle with the pignolis and cheese, if using, and serve. | 6-8
27: White Chicken Enchiladas 2 1/2 c Cooked, shredded chicken 26oz Chicken Broth - 3 -4oz cans diced green chilies 3 TBS Canola Oil - 1 tsp paprika - 1/2 c heavy cream 12 whole Corn Tortilla's - 2 TBS Butter - 2TBS Flour 1 lg onion, chopped - 1 C sour cream - Salt & Pepper 2 bags Shredded Mont. Jack Cheese - Cilantro | Heat 2 TBS Canola Oil in small skillet over med-high heat. Fry tortilla's for no longer than 20 seconds, just to soften. place tortilla's on a large towel or stack of paper towels to drain. Heat 1 TBS Canola oil in skillet. add onions and sauté for about 1 minute. Add chicken, half of the chilies and 1/2 tsp paprika. Stir together. Add 1/2 cup chicken broth and stir. Add half & half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a sauce pan, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 c chicken broth. Whisk together and cook for 2 min. Stir in rest of chilies. Reduce heat, then stir in sour cream. Add 1 1/2 c grated cheese, stir to melt. Add 1/2 tsp paprika. Add salt & pepper to taste. Place chicken mixture in each enchilada, Role up and place in 9x13 pan. Pour Cheese Sauce over top. Top with extra cheese if desired. Bake at 350 degree's for 30 min. Sprinkle with cilantro.
28: HOWIE’S FAVORITE MUSHROOM PORCUPINE MEATBALLS 3/4 lb ground beef 1/4 lb ground pork 1 Tbp chopped onion 1/4 cup rice (uncooked) 1/2 tsp salt and a little pepper Mix the above well and form into balls. Lay in casserole. Pour over 1 can cream of mushroom soup mixed with same amount of water. Bake in oven 1 hour at 350 Enjoy! Variation: Cook the rice a little first
29: Lasagna Ingredients: 9 Lasagna Noodles - Cooked according to directions on package 2 lbs ground beef - 2 eggs, beaten - 1/2 c Parmesan cheese 1/4 tsp of each - Garlic Powder, Red Pepper, and Paprika 2 - 8 oz Shredded Mozzarella Cheese - 1/4 tsp Pepper 2 jars Prego spaghetti sauce - 12oz Cottage cheese - 1TBS Parsley 1/4 tsp of each - Salt, Pepper, Italian Seasoning (spice aisle) Directions: Brown meat until no longer pink. Drain well. Add salt, 1/4 tsp pepper, Italian seasoning, garlic powder, red pepper, paprika and meat to Spaghetti sauce (save a little sauce with out meat in it for the bottom of pan). Mix eggs, cottage cheese, Parmesan cheese, pepper, parsley and 1 bag mozzarella cheese together. Layer in pan: Sauce without meat (just enough to cover bottom of sprayed pan) 3 noodles, sauce, egg mix, REPEAT ONE MORE TIME, 3 noodles, sauce. Bake at 350 for 45-50 minutes. Top with second bag Mozzarella cheese and continue baking until cheese melts and is golden.
30: Uncle Bruces Chinese Chicken and Veggie Stir-Fry (Ahhh Sooo Goood) This is a wonderful recipe that allows you to prepare everything before hand and do all the cooking in a few minutes just before dinner. Or, if you trust your friends and or family with sharp knives, they can help you prepare dinner by cutting all the veggies while you watch them carefully over their shoulders and micromanage them. What will you need to cook this fantastic dish? Stuff: Stove top wok and dome cover. Many moder home stove top cooking woks come with a flat bottom and are Teflon coated. These are easier to use in the average home. Hand hammered round bottom woks can be used with a special round stand or be place directly on a gas range. - Two long handled wooden spoons - One long handled sieve spoon - One long handled spatula or solid spoon - Chop sticks - Ginger grater - Garlic press - Extremely large china bowl for serving - Medium size glass or plastic bowls for marinade - Small serving bowls - Paper plates - A bunch of people you trust with knives to help cut all the veggies (optional). - Someone who doesn’t mind handling raw meat to cut the chicken. - Large serving spoon What you dont need to cook this fantastic dish: A bunch of people drinking wine in the kitchen making comments while you try to prepare all this stuff. Of course the best thing to do is to put them to work, but only if you trust them with sharp knives. Food: Package of three boneless and skinless chicken breasts - 1 large red pepper - 1 large yellow pepper - 1 large orange pepper - 3 baby zucchini - 1 container of whole white mushrooms - 1 bunch of broccoli - 1 container of snow peas - Soy sauce - Cloves of garlic - Ginger root - Cornstarch - 1 bunch of celery - 1 large onion - Canola cooking oil - 1 cup of white rice - Cold white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio and Chenin Blanc all go well with this dish) - Water - Pellegrino or other sparkling water. Optional food: Cashew halves - Different types of mushrooms - Sesame sauce - Water chestnuts - Other favorite veggie How many will this dish serve? It all depends upon how hungry your guests are. This amount of food usually serves between four to eight people, but it looks like a whole mound of stuff, since everything is mixed together in one bowl. Hence, the extremely large serving bowl. What do you do with all the stuff and food? Cut the chicken on an impermeable cutting board into small one inch squares. Prepare the following in a large bowl: 2TBS cornstarch - 1TBS grated ginger - 1TBS crushed garlic - Approximately 1/3 cup soy sauce Stir all of the above ingredients together in the bowl with a fork until they are equally mixed into a slightly thickened brown marinade that has a fantastic aroma. The more soy sauce you use the thinner the marinade will become, but thats okay so long as the marinade is not too watery. Put the cut chicken squares in the marinade and stir until completely coated. Cover the chicken and marinade with aluminum foil and place in the refrigerator. It smells so good that you might be tempted to eat it right away ...but please don’t do it. The chicken is still raw. Prepare all the following veggies on a separate, clean cutting board: Trim the ends off approximately five long celery stalks and cut together into small one quarter inch thick waxing crescent moon slices and pile on a paper plate. If you are preparing this dish before your guests arrive and dont trust them to help you in the kitchen with sharp knives, you can place all of the veggies in large plastic bags and put them in the refrigerator until you need them. Cut the red, yellow and orange peppers into quarters and take out the seeds and inside ribs. Cut the remaining quarters into thin julienne slices approximately one quarter inch thick. and place on a paper plate. Cut the ends off the zucchini and then in half the long way. Place the two halves together again and cut them into slices approximately one quarter inch thick and place on a paper plate. Each piece will look like a half-moon in the midnight sky. Wash the mushrooms to remove the mud and other stuff, cut each one in half and place on a paper plate. Take one half of the bunch of broccoli and cut down approximately one inch below each small, individual flower portion leaving a small section of stem. Cut each one of these individual small flowers in half (each one will have the appearance of a sagittal section of the brain stem ...cool!) and place them on a paper plate. Wash the snow peas, cut the ends off each one and place on a paper plate. Skin the onion and cut into small diced pieces and place on a paper plate.
31: So whats next? Begin by cooking the rice. Place one cup of long grained white rice and two cups of water in a large covered pot and bring to a boil. Lower the heat to a simmer and cook for approximately 20 minutes or until the water is gone. This will make slightly sticky rice, which is the way I like it, since its much easier to eat with chopsticks. Be sure to have all the ingredients ready and waiting on the counter next to the stove or at least close at hand when youre ready to cook. Here is where those family members you dont trust with knives can make themselves useful by handing you what you need when you need it. It also feels good to boss them around, Hey! Hurry up! Im waiting here! I havent got all day! Feels good, doesnt it. When the rice is almost done, add two or three tablespoons of canola oil to the wok and place the wok on high heat. Role the wok to coat the sides several inches up the walls with oil. Bring the oil to high heat. You can tell if its hot enough by taking a single drop of water (only one drop, please, for your own safety) on your finger tip and dropping it into the oil. It will sputter and spatter and you will certainly know that the oil is hot, thats for sure. Add the onion to the oil carefully. It will also sputter and spatter because its mostly water. It will only take a few minutes to cook as it begins to brown and caramelize. After a few minutes add all of the chicken and marinade to the wok. Let the chicken sit for just a few seconds and then begin to stir it to allow all of the pieces to cook evenly. Use the wooden spoons to stir and separate those pieces that have stuck together. Stir and cook the chicken (hence, Stir-Fry) for approximately 5 minutes or until it is almost fully cooked. Remove the chicken with your large solid spoon and place it into a clean bowl at the side of the stove. Quickly add two-thirds of a cup of water to the wok. Pour the water down the sides of the wok. The wok is extremely hot and will sputter and spatter as the water hits the bottom and combines with the remaining oil. Be sure that almost all of the oil has been removed with the chicken. Once the water hits the bottom it will cool the wok and everything will calm down. Now its time to quickly add the rest of the prepared food. Take one plate (or plastic bag) of sliced veggies and add them to the wok one at a time until all have been added and the wok is full. Give them a quick stir with your wooden spoons and then cover the wok with the dome. Steam the veggies for approximately five minutes or until they are just crisp. You can tell they are almost done by the steam coming out from under the wok dome. When the veggies are done, remove the wok dome and quickly add back the chicken and all the remaining oil in the bowl. Stir the the chicken, veggies, remaining oil and remaining water together until everything is well mixed and coated. Turn off the heat under the wok. If you want to add sesame oil, cashews or other veggies you can add them or substitute them to your taste. You can also use flank steak or shrimp instead of chicken as you desire. It is also possible to simplify this recipe by using only a few veggies. Wok Stir-Frying is extremely flexible. Be creative. Enjoy yourself! Remove the rice from the pot and place in your extremely large bowl in a Mount Rainier configuration. If you dont have a bowl large enough to handle all this food, you can use two smaller bowls, but each mound of rice will look more like a small hill. Now take your large sieved spoon and begin to spoon the contents of the wok beginning around the edges of your extremely large bowl. The bowl will be filled to almost overflowing, but a small peak of rice should still be visible in the center. It presents a great visual this way. Good news! Youre almost done! Be certain that all of the stove-top burners are turned off. You will be so excited that you may forget. Take your extremely large bowl, which is highly aromatic and filled with small pieces of chicken and brightly colored veggies and a small peak of white rice, and place it in the center of the table with a large serving spoon. Spoon portions of the mixture into small bowls at each table setting. Feel free to flavor with additional soy sauce as desired. Always use chop sticks to eat this wonderful dish. You are permitted to hold the bowl under your chin when eating to make this task easier. Remember, only a pansy would use a spoon or a fork to eat Chinese food. Enjoy! Uncle Bruce
32: Chicken Tostadas | Ingredients: 1 med. onion - 2-4 tomatoes, quartered - 1-3 bell peppers, any color you like - 2 large garlic cloves - 1 or 2 fresh serrano chiles, stemmed (or any other spicy pepper), sliced - 2TBS vegetable oil - 3c mixed salad - 1/2c chopped cilantro, divided - 1 rotisserie chicken, meat coarsely shredded (4 cups) - 3 cans black beans - 6 (6-inch) tostadas (large flat circular tortilla chip) - 1 avocado, halved, pitted, and peeled - 1/2c Mexican crema or sour cream - 1/4c crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata - lime wedges | Directions: Throw 3 cans of black beans into a soup pot. Add cumin, and powdered hot pepper if available. Salt to taste. Leave on simmer while you complete the rest of the prep. Preheat broiler if using electric oven. Cut onion into 3/4-inch wedges. Quarter tomatoes, deseed and quarter peppers, and stem the chiles. Toss onion wedges, tomatoes, garlic, peppers, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. While the veggies are broiling, shred the rotisserie chicken into a bowl. Chicken breasts off the grill, shredded, also work nicely here. Transfer roasted tomatoes, garlic, peppers & chiles plus salt to taste into a soup pot. The pot comes in handy if you need to re-heat or if you are serving guests over a period of time. Using a stick-blender, blend until smooth (can also blend in conventional blender). Stir in chicken, remaining cilantro, and salt to taste. Cover tostadas with a thick layer of black beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema. Mound lettuce mixture on top and sprinkle with cheese. | Serves: 6 Total Time: 1 -1 1/2
33: Cottage Pie | Meat Filling: 1 lb ground beef - 1 onion, diced - 1TBS olive oil - 2TBS flour - 1/2tsp ground cinnamon - 1TBS italian seasoning (Emeril's) - 2TBS chopped fresh parsley - 1 1/2c beef broth - 1TBS tomato paste - 1 can sweet peas - 1 can sweet corn - 1/2 lb Shredded cheddar cheese - Salt and pepper to taste Mashed Potatoes: 4 potatoes peeled and diced - 1/4c butter(1/2 stick), softened - 1c milk - Salt & Pep. to taste Directions: Preheat oven to 400 degrees. Place a large skillet over medium heat. Add olive oil and diced onion, saute for a few minutes. Crumble in ground beef and saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, italian seasoning and parsley. In a small bowl, combine beef broth and tomato paste. Mix together and then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for about 15 minutes, stirring occasionally, or until almost all of the liquid has been absorbed. Add peas and corn and allow a few minutes for mixture to return to a simmer. Spoon mixture into a 9 in pie plate or casserole dish. Potato Topping: Place diced potatoes into medium saucepan, add water to cover and bring to a boil. Boil potatoes for 15 minutes or until potatoes are tender. Drain. Mash potatoes until smooth, then add butter followed by milk. Add salt and pepper to taste and then spread over beef mixture. Cover top with cheddar cheese. Bake in preheated oven for 25 minutes or until top is golden brown and bubbly. *I (Eric) use instant mashed potatoes when I am in a hurry and it still turns out great*
35: Stuffed Pumpkin | One 3-4 lb sugar pumpkin (a.k.a. pie pumpkin) 1lb ground beef (substitutes: tube of turkey sausage or bulk Italian sausage w/gr. beef) 1med. onion, chopped - 1 pint mushrooms, cleaned & sliced 3 eggs, slightly beaten - 1c rice - 3/4tsp pepper - 1 1/2tsp powdered mustard - 1tsp of garam masala (if available) - pepper salt (a lot, maybe a tsp or more) - 3/4tsp marjoram - 1/2tsp thyme 1/2tsp oregano - 3/4tsp tarragon - 1/2c water Directions:Start the rice. Chop the onion and mushrooms. Put into the frying pan to sauté. Mix spices, salt & pepper together. Divide mixture in half. Add ground beef to the frying pan to sauté. Cut lid of pumpkin and remove seeds (Save seeds for candied Pumpkin Seeds). It’s important to avoid sticking the knife all the way through the pumpkin, even a small hole at the bottom of the pumpkin can be problematic to the baking process. Prick inside cavity with fork. Rub inside with half the spice mixture. When the beef is lightly browned, remove from heat. Add eggs, rice, and the other half of the spice mixture. Stuff pumpkin with mixture, replace lid. Put pumpkin in shallow pan with 1/2 cup water. Bake in 350 oven 1 1/2 hours until tender. Add more water if necessary. Don’t let the shiny pan fool you. If there is too little water in the pan, your pumpkin will become hard like a gourd. Serves about 6. Options: Add salsa to ground beef mixture. You could add butter to the rice. Also, garlic, garlic is good.
36: "There is no love sincerer than the love of food." ~George Bernard Shaw | Katie Randall | Oregano and Basil Grilled Chicken | 2 chicken breast 1tsp fresh/dried finely chopped oregano 1tsp fresh/dried finely chopped basil 3c white cooking wine 2TBS olive oil In bowl or resealable plastic bag add chicken breast, cooking wine, olive oil and spices. Marinate in fridge for at least 2 hours. Fire up the grill and put the chicken on. Cook chicken 3 to 5 mins per side pouring marinade on chicken after you flip; this will keep your chicken moist.
38: Black Peppercorn - Lime Wedge Grilled Chicken 2 chicken breast - 1/2c lime juice (3-4 fresh limes) - 3TBS olive oil - 1tsp fresh/dried finely chopped basil - 1TBS whole black peppercorn - 1 clove garlic, minced - Salsa Optional Directions In bowl or resealable plastic bag add chicken breast, lime juice, olive oil, basil, peppercorn, and garlic in bowl. Marinate in fridge for at least 1 hour. Add lime peels for additional flavor. Fire up the grill and put the chicken on. Cook chicken 3 to 5 mins per side pouring marinate on chicken after you flip; this will keep your chicken moist. Serve with lime wedges and optional salsa.
39: Beef Stroganoff 12oz ground beef - 1/2c dairy sour cream (4oz) - 1/2c cream cheese,softened(4oz) - 2TBS all-purpose flour - 1/2c water - 1c sliced fresh mushrooms (2c to begenerous) - 1/2 an onion, chopped - 1 clove garlic, minced - 2TBS of butter or margarine - 4 pieces of bacon finely chopped - 2c cooked noodles In small bowl stir together sour cream, flour, soften cream cheese, and set aside. Cook bacon, finely chop, and boil desired noodles. In the large skillet add ground meat, mushrooms, onion, garlic and butter over medium-high heat for about 5 mins or until meat is cooked. Drain off fat. Stir sour cream/cream cheese mixture into ground meat mixture with water into skillet. Cook and stir together for 2 minutes or more or until thickened and bubbly. Serve over noodles and top with finely chopped bacon. Add salt and pepper asdesired.
41: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Katie Randall | Chicken Lasagna | 4 chicken breasts, cooked & cubed - 1 can cream of chicken soup - 1 can cream of mushroom soup - 3/4c sour cream - 3/4c miracle whip - Lasagna noodles - 12oz shredded cheddar cheese - *You can add broccoli or mushrooms if you desire Mix: the cream of chicken, cream of mushroom, sour cream and miracle whip together as your sauce. Then Layer: Sauce, noodles, chicken, sauce, cheese, noodles, chicken, sauce, cheese, noodles, sauce, & cheese. | 375 | 45-60 min
42: Fettucine with Peas, Asparagus, and Pancetta | Ingredients. 3oz pancetta or bacon, chopped (Pancetta (Italian bacon) is available in the deli section of many markets.) - 1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces - 12oz fettuccine or penne - 2c shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw) 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts - 2 garlic cloves, pressed - 1/2c finely grated Parmesan cheese plus additional for serving - 1/3c heavy whipping cream - 3TBS extra-virgin olive oil - 3TBS fresh lemon juice - 1TBS finely grated lemon peel - 1/4c chopped fresh Italian parsley, divided - 1/4c thinly sliced fresh basil, divided. Serves 4, Time: 40 min. Directions: Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.
44: Chicken Pot Pie Ingrediants: 1 whole chicken or pieces - Potatoes (as many as desired) - 2 pieces celery, cut up - 1TBS chicken bouillon (or 3 cubes) - 1/4C parsley - 1tsp salt Dough (Dumplings): 2+ C Flour - 3 eggs - 1/4C milk - 1/4tsp salt - 3TBS melted butter Add enough water to cover chicken, add bouillon. Bring to a boil & simmer until cooked all the way through. Take chicken from pot and cool. Remove chicken from bones, cut into smaller pieces and return to pot. Add potatoes, cut into chunks. Add celery and salt. *Add flour till stiff (start with 2 cups). Dough will be sticky. Flour counter and roll out dough. Cut into pieces and add to boiling broth. Cover pot and simmer for 1/2 hour. Add parsley.
45: ELEANOR’S GOULASH 1 lb ground beef 15 oz can stewed tomatoes 1/2 lb box of elbow macaroni Place ground beef in a large skillet, salt and pepper to taste Brown until done and drain Drain stewed tomatoes and add to browed ground beef. Cook 1/2 lb of elbow macaroni and drain Add to the beef and tomatoes Enjoy!
46: Kris Randall | Florida Blueberry Cobbler | Filling: Topping: 4c blueberries, drained 1c self-rising flour 1tsp lemon juice 1c sugar 1c sugar 1tsp vanilla 1/2c milk Directions: Melt 1 stick butter in 8x8 pan. Mix blueberries and lemon juice, add sugar and mix well. Pour blueberry mixture over melted butter. Do not stir. Combine all topping ingredients and pour over blueberries. Do not stir. | 375 | 45
47: One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf | "All happiness depends on a leisurely breakfast." ~John Gunther
48: *Makes 2 dozen brownies Brownies: 1c all-purpose flour - 1c unsweetened cocoa - 1/2tsp baking powder 1/2tsp salt - 1/2tsp ground cinnamon - 1c butter (2 sticks) - 2c granulated sugar 4 large eggs - 1TBS vanilla extract Coffee frosting: 1TBS instant coffee powder or granules - 1TBS vanilla extract 1/4c packed brown sugar - 3TBS butter 1 1/3c confectioner’ sugar Coffee beans and or chopped semisweet chocolate or cinnamon chips for garnish. Directions: Preheat oven to 350 degrees F. Grease 9x13 metal baking pan. Line pan with foil; grease foil. In medium bowl, combine flour, cocoa, baking powder, salt, and cinnamon. In 3-quart saucepan, melt butter over low heat. Remove saucepan from heat and stir in granulated sugar. Stir in eggs, 1 at a time, until well blended; add vanilla. Stir flour mixture into sugar mixture until blended. Spread batter evenly in prepared pan. Bake brownies 25-30 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely in pan on wire rack. When brownies are cool, prepare Coffee Frosting: In cup, dissolve coffee in vanilla and 2 tablespoons water: set aside. In 1-quart saucepan, heat brown sugar and butter over medium heat until mixture melts and bubbles, about 2 minutes. Remove saucepan from heat. With wire whisk, beat in coffee mixture then confectioners’ sugar until blended and smooth. With small metal spatula, spread warm frosting over cooled brownies. Let stand 20 minutes to allow frosting to set slightly. Cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Garnish each brownie with a coffee bean, chocolate or cinnamon chip. (I garnish them before the frosting has set). | Mexican Brownies
50: Peanut Butter Fingers Cream: 1/2 cup Butter - 1/2 cup Sugar - 1/2 cup Brown sugar Blend:1 Egg - 1/3 cup Peanut butter - 1/2 tsp Baking soda - 1/2 tsp Vanilla - 1/4 tsp Salt Stir In: 1c Flour - 1c Oatmeal Spread in greased 9 x 13 pan. Bake at 350 Degrees for 20-25 min till golden brown. Take out of oven and then sprinkle 1 pkg of chocolate chips on top. Let them melt and then spread them like frosting. Then top with Peanut butter mixture. (Below) Combine & Drizzle: 1/2 c Powder Sugar - 1/4 c Peanut Butter - 3TBS Milk | Benefit Sugar Cookies 1c butter - 1c confectioners sugar - 1c granulated sugar - 2 eggs - 1tsp cream of tartar - 1tsp vanilla - 1c vegetable oil - 1tsp baking soda - 1tsp salt - 4c flour Thoroughly cream oil, butter and sugars. Add eggs and vanilla. Sift dry ingredients and stir in. Chill well (about an hour). Roll dough into small balls (nickel size) and dip in granulated sugar. Press down on a greased cookie sheet with a flat glass bottom dipped in sugar. Bake at 350 for 8-10 minutes or until very light brown. Servings: 80-90 cookies
51: Banana Pudding 1-2 (12oz) boxes of Nilla Wafer cookies - 6-8 bananas, sliced - 2c milk - 1 (5oz) box instant French vanilla pudding - 1 (8oz) package cream cheese, softened - 1 (14oz) can sweetened condensed milk - 1 (12oz) container whipped topping, thawed Line the bottom of a 13x9-inch dish with cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour half of the mixture over the cookies and bananas. Place another layer of cookies and bananas and top with the rest of the filling. Use remaining cookies to decorate the top. Refrigerate at least two hours before serving.
52: "I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating." ~Louise Brown
53: Caramel-Filled Chocolate Cookies | 1c Butter, softened - 1c white sugar - 1c brown sugar - 2 eggs - 2tsp vanilla extract - 2 1/4c all-purpose flour - 1tsp baking soda - 3/4c unsweetened cocoa powder - 1c chopped walnuts, divided - 1TBS white sugar - 48 Rolos chocolate covered caramel candies (1 bag) Beat butter until creamy. Gradually beat in 1 cup of white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup nuts. Cover and chill at least 2 hours. Preheat oven to 375 degrees. Combine remaining 1/2 cup nuts with the 1TBS sugar. Divide the dough into 4 parts. Work with 1 part at a time, leaving the remainder in the fridge until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel (Rolo). Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up 2 inches apart on greased baking sheets. Bake in the preheated oven for 8 minutes. Cool 3 to 4 minutes on baking sheet; remove to wire racks to cool completely.
54: Cranberry/Apple-Pear Crisp 4-6 firm pears or apples, cut into 3/4 inch pieces (6 cups) - 1TBS fresh lemon juice - 1 1/2c cranberries - 1/3c sugar - 1/2c flour - 1/2c (1 stick) chilled butter - 1/4c granulated sugar - 1/4c light-brown sugar - 1/4tsp cinnamon - 1c rolled oats - pinch salt - vanilla ice cream (if desired) Preheat oven to 400 degrees. To make fruit mixture: In a large bowl, toss pears with lemon juice. Add cranberries and sugar, toss well.Transfer to six 8oz ramekins or one 3 quart baking dish. To make topping: In a food processor, pulse flour with butter until pea-sized clumps form.Add both sugars, cinnamon, oats, and salt.Pulse until large, moist clumps form (about 10 times). Sprinkle fruit mixture with topping.Bake about 25 minutes, until fruit is tender and topping is golden. Let cool about 30 minutes, then serve with ice cream. Serves 6 | 3/4c butter 1c sugar 1-1/2tsp salt 1 egg 2tsp baking soda 1-1/2tsp cinnamon 1/2tsp cloves 2TBS cocoa 1c molasses 3-3/4c flour Cream together butter and sugar. Beat in egg. Stir in molasses. Gradually add dry ingredients. Shape into balls. Bake at 350 for 13 minutes. | CRACKLE TOP CINNAMON COOKIES FOR GRANDMA
55: Mandarin Cake Drain 1 can mandarin oranges. Put in bowl with one cup sugar and one egg. Add one cup flour, 1tsp baking soda, 1/2tsp salt, 1tsp vanilla. Beat. Bake in 9x9 greased pan at 325 for 30-35 minutes. Poke holes in hot cake with fork. Cook 3/4 cups brown sugar, 3TBS margarine, 3TBS milk for 3 minutes. Pour over cake. Sprinkle on pecans. Top with whipped cream or ice cream.
56: Key-Lime Cupcakes | Cupcakes: 1TBS butter, melted - 1c graham cracker crumbs - 12TBS (1 sticks) butter, room temperature - 1TBS lime zest - 3 large eggs - 3TBS key lime juice - 1tsp vanilla extract - 1 1/2c + 3TBS cake flour - 1 1/2tsp baking powder - 1/4tsp salt Directions: Adjust oven rack to middle position and heat oven to 400 degrees. In a small bowl, whisk together flour, baking powder, and salt. Mix 1 tablespoon melted butter with 1 cup graham cracker crumbs. Press a spoonful of the mixture into the bottoms of 15 cupcake liners to form a crust. In a large bowl, beat butter, sugar, and lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour mixture until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated. Divide batter evenly among prepared pans. Bake 15-17 minutes until golden brown. Cool on a wire rack. | Frosting: 1 (8oz) pkg cream cheese (room temperature) - 4TBS (1/2 stick) butter (room temperature) - 4c powdered sugar, sifted - 1/4c key lime juice Frosting Directions: Beat cream cheese and butter. Beat in powdered sugar, one cup at a time. Add key lime juice. Pipe onto thoroughly cooled cupcakes.
57: CHOCOLATE CHIP OATMEAL Cookies 1c Flour - 1/2c Brown Sugar - 1/2tsp Baking Powder 1/2c Sugar - 1/2tsp Baking Soda - 1 Egg - 1c Chocolate Chips 1/4tsp Salt - 1/4tsp Vanilla - 1/2c Shortening 3/4c Quick Rolled Oats - 1/4c Chopped Walnuts Sift dry ingredients; add sugar, shortening, egg and vanilla. Beat well. Stir in rolled oats, walnuts and chocolate chips. Bake at 375 for 10 min. 3 dozen.