S: Ker Family Cook Book
FC: Ker Family Cook Book
1: Table of Contents | Cocktails! ...it's noon somewhere.........2 Happy Hour!....................................3 Salads............................................9 Dinner is Served..............................13 Feeling Saucey?...............................31 Still Awake? ...time for dessert!...........35 Cookies!.........................................41 Breads, Muffins and other goodness.......45 Essentials........................................51 Preserves........................................54
2: Cocktails! ...it's noon somewhere | White Wine Sangria 1 bottle of Pinot Grigio 1 can of club soda (gingerale if you prefer sweeter) 1/2 cup peach schnapps 4 oz triple sec or cointreau 1 sliced peach 1/2 cup sliced strawberries 1/2 cup blueberries 1 cup of frozen grapes Mix all ingredients except the club soda, place in fridge for 1 hour. Add club soda and serve. The frozen grapes are in place of ice so it doesn't dilute the sangria Margarita 8 oz fresh squeezed lime juice (thin shinny skinned limes are best) 8 oz tequila 4 oz triple sec to start. Add more to taste. 1 doz. ice cubes In a blender on" ice crush" blend for 20 sec. Let sit for 5 min and taste. Add triple Sec to taste remembering that as the ice melts the sourness dilutes some. Add 4 more ice cubes and crush again. Wait 10 min. and serve. Timing on how long you wait depends on your room temp. (summer faster than winter) ENJOY!! Mom’s Punch Cranberry juice Orange juice Lemonade Ginger ale White grape juice | 2
3: Happy Hour | 3
4: Nuts and Bolts (2 Bins) 4 lbs nuts 1lg Shreddies 620g 1 lg Crispix 350g 1 lg Cheerios 425g 1 bag pretzels 4 cups oil – 2 for each bin 1 1/2 tbs Worcestershire sauce (1 - 2) 1 1/2 tsp garlic salt 1tsp celery salt Cook 250 for 2 hours. Stir every 15 minutes. Herbed Chevre Balls Chop finely and mix herbs together: Fresh parsley Fresh thyme Fresh rosemary zest of 1/2 a lemon pepper Break off a small piece of cheese and roll it into a ball. Roll the ball in the fresh herbs. Serve with crustini: Slice baguette into thin pieces. Place on a baking sheet and drizzle with olive oil. Bake at 400F until golden brown. Lemon Garlic Pepper Wings 21/2 lbs of wings 1/2 cup of lemon juice 5-6 large garlic cloves chopped 1tb cracked pepper 1tsp salt 1/2 cup olive oil Mix ingredients together in a large glass bowl on top of wings. Marinate in fridge (Kris does overnight). Barbecue and base with marinade. | 4
5: Kris’ Olive Melts Olive Melts Recipe 1 cup of ripe olives, chopped 1/3 cup green onions, chopped 1 1/2 cup old cheddar cheese 1/2 tsp. curry powder 1/2 cup Hellman's mayo 8 English muffins, halved Fulton Vegetable Dip 1 – 8oz package cream cheese 1/2 grated onion 2tbs sour cream 2tsp sugar 2tbs of Worcestershire sauce Mayonnaise to taste Mix with an electric mixer Kristine’s Salsa 2 large tomatoes chopped fine 3-4 green onions chopped 1 small can chopped green chillies 1 small can chopped black olives 3tbs olive oil 1tsp garlic salt 1 1/2 tsp white vinegar S & P Dash tobacco Jalapeño Poppers 1lb sausage 1 brick cream cheese 1 cup Parmesan cheese Bake at 375 for 25 minutes on parchment paper. Makes 22 jalapeño poppers. | 5
6: John and Kris’ Chili Lemon Shrimp 2 tbs olive oil 3 tbs liquid honey 1/4 cup sweet chili sauce 1 tsp grated lemon zest 1/4 cup fresh lemon juice 2/3 cup chopped fresh parsley 2 green onions chopped 1 tsp salt 2 tsp dried crushed chilies 2/3 cup white wine 2 1/4 lbs raw jumbo shrimp, peeled & de-veined, tails intact Bamboo skewers 4 inch soaked in water Combine first ingredients in large bowl. Add shrimp. Stir to coat. Cover. Marinate in fridge for 3 hrs, turning several times. Remove shrimp. Pour marinade into a saucepan. Bring to a boil for 5 min. Thread shrimp lengthwise on skewers starting at head end. Grill or broil shrimp for 2 min. brushing with marinade several times. | Kris’ Cheese Puffs 4 oz. cream cheese (softened) 1 egg 1 tsp lemon juice 1 tsp chives 1/2 cup sharp cheddar 4 slice crisp bacon pieces Puff pastry Mix first 6 ingredients. Roll out pastry on floured counter. Use round cookie cutter and cut pastry. Place heaping tsp mixture on side of circled pastry. With pastry brush wet edges of pastry and press closed over filling. Put onto floured cookie sheet and freeze. Place in Ziplock bags for storage in freezer. Bake at 400 degrees until done. I bake them frozen. | 6
7: Shrimp Dip/Spread Heat 1 can tomato soup and 1 large package of cream cheese at low heat 1/2 cup chopped onion 1 cup celery chopped 2-4 oz cans mashed shrimp 1 cup mayo Add everything to soup and cheese. Lastly: 1 1/2 packages of Knox gelatin, dissolve in 1/2 cup cold water. Mix in and refrigerate. Prosciutto Wrapped Asparagus Good Quality Italian Prosciutto (not to thin, as you need to spread the cheese and wrap the asparagus) Boursin Fine Herb Cream Cheese Asparagus (The larger the diameter the better for wrapping and taste) Break the Asparagus at their natural breaking point. Boil water in a large sauce pan, place Asparagus in boiled water for no more than 3-4 minutes to slightly cook. Remove from boiling water and run the asparagus in Cold water or place in a pan with cold water and ice. Other quick option is stand the asparagus in a glass 1/4 filled with water and microwave for a 3-4 minutes. Spread the Boursin over the Prosciutto then wrap around the asparagus. Place Prosciutto wrapped asparagus on a cookie sheet lined with parchment paper and bake at a high temperature 400 degrees for 15 minutes or until prosciutto is slightly crisp. | 7
8: Stuffed Mushroom Appetizer 36 slices white bread Butter 10 white mushrooms 3 oz (1 cup grated cheese) Stuffing: 1 Cup fine bread crumbs 2 cloves garlic – minced 1/3 cup chopped fresh parsley Salt and pepper 2tbs butter Using 2 1/2 inch cookie cutter, 36 rounds bread. Lightly butter one side and press that side in 1 1/2 inch muffin tin. Bake 350for 20-25 minutes or until lightly brown. Bread cases maybe frozen. Wipe mushrooms. Stuffing – in food processor combine bread crumbs, garlic, parsley, salt and pepper to taste. Add butter melted and blend. Spoon filling into shell (can freeze at this point). Place on a cookie sheet, bake at 375-400 for 10 minutes. | 8
9: Salads | 9
10: Tomato Salad 1 part olive oil 3/4 part red wine vinegar 1/2 tsp dry mustard 1 large clove of garlic, minced 3 tomatoes cut in wedges S & P to taste. Let tomatoes sit in sauce for at least 20 min. Serve with crusty bread. Black Bean and Yellow Rice Salad with Cilantro, Chili Lime Dressing By: Marilyn \\ells (Ker) and Emily Wells 1 cup dried black beans, rinsed and soaked overnight 1 onion halved 1 clove garlic bruised 1 bay leaf 1 cup water 1 cup rice 1tb vegetable oil Salt 1 tsp turmeric 1/2 tsp cumin 1/2 cup diced red onion 1/2 cup diced tomato 1/2 cup diced green pepper 1/4 cup cilantro Ground red pepper (cayenne) Sprigs of fresh cilantro (garnish) Chili and Lime Dressing 1/3 cup olive oil 3tbs fresh lime juice 1-2tsp seeded finely chopped jalapeño Salt Drain black beans into pan – combine with 8 cups of water, onion, garlic, bay leaf. Bring to boil. Simmer about an hour and a half – drain, discard onion, garlic and bay leaf. Meanwhile combine water, rice, vegetable, 1 tsp salt, turmeric and cumin. Cook. Dressing – whisk oil, lime juice, chili, pepper and salt. Mix together the rice, red onion, tomato, green pepper and cilantro. Toss in dressing, salt and cayenne and garnish. | 10
11: Broccoli Salad 2 bunches of broccoli 1 green onion 2 cups celery 1 cup chestnuts 1 cup raisins 1 cup sunflower seeds 1/2 lb bacon 1 cup mayonnaise cup white sugar 2tbs lemon juice At time of serving top with 1/2 lb bacon crumbled and 1 cup toasted sunflower seeds. Moroccan Chickpeas with Mint 1 3/4 cups medium-diced cooking onion 1/3 cup extra virgin olive oil Sea salt 2 tsp. sweet paprika 2 tsp. crushed dried chilies 1 tsp. ground cumin 3/4 tsp. ground cinnamon 1 1/2 Tbsp. chopped garlic 1/2 cup tomato paste 1 1/2 Tbsp. chopped fresh Italian Parsley 1 1/2 Tbsp. chopped fresh mint 2 19oz. (540 mL) cans chickpeas, drained and rinsed Directions: In a large frying pan over medium-low heat, cook onion in olive oil with 1 1/2 tsp. salt, paprika, dried chilies, cumin and cinnamon until onion is soft, about 10 min. Add garlic, and cook for 2 min. Add tomato paste, mix well, and cook for 5 min. In a large bowl, stir together onion mixture, parsley, mint and chickpeas. Taste, and add more salt if needed. Serve at room temperature. | 11
12: Kris's Caesar Salad Dressing 1/4 cup olive oil lemon juiced 1 clove of garlic 1tsp sugar 1tbs mayonnaise Dragon Noodles Dragon Oil 3/4 cup minced garlic 3/4 cup chopped fresh ginger 1/4 cup chopped fermented black beans 1/3 cup crushed dried chilies 4 cups canola oil 1 Tbsp toasted sesame oil Salad 1 1lb (450 g) pkg fresh egg noodles (chow mein) 3 Tbsp. well-mixed dragon oil 1 Tbsp. toasted sesame oil 1/4 cup soy sauce 1/2 tsp sea salt 1/4 tsp. freshly ground black pepper 1/2 cup chopped fresh cilantro 3 scallions, cut in half lengthwise and sliced diagonally Directions: To make dragon oil, mix all ingredients together in a medium saucepan. Place over medium-high heat, and bring to a boil. Reduce heat to medium-low, and simmer, stirring, for 15 minutes. Remove from heat, allow to cool, then refrigerate until needed. Dragon oil can be stored in the refrigerator in a covered container for up to 6 months. To make salad, bring a large pot of salted water to a rolling boil. Add noodles, stirring to separate. Boil for 3 minutes only. Drain, and spread on baking sheet. While noodles are still warm, add dragon oil, sesame oil and soy sauce, and toss to mix well. Add salt and pepper. Let noodle mixture cool to room temperature. Place noodles in a large bowl, and toss in cilantro and scallions. Taste, and add more salt and pepper if needed. | 12
13: Dinner is Served! | 13
14: Jim’s Turkey in a Garbage Can 12lb turkey, fully thawed, guts out Galvanized garbage can & lid (new is preferred) 12-15 lbs brickette charcoal Steel stake 8 feet of tin foil Bundt cake tin (not plastic) Directions: Cut the garbage can with a sawzall, around the diameter, just below the handles. Combine lid and handle section of the can, and place upside down on the ground (like a bowl). Preheat charcoal in this lid/bowl for 10-15 minutes Drive stake into ground and wrap stake in tinfoil. Line the ground with tinfoil approx 3' x 3'Slide bundt tin over stake, resting on ground to collect juices that leak out. Place turkey over stake (impale style) and allow to rest in bundt tin). Place garbage pail over turkey. Spread charcoal on top (bottom of can) and around the sides of the can (on the tin foil). 2 hours cooks the bird. Do not interrupt. Add charcoal if necessary (it is critical to ensure the charcoal is well lit before adding it to the can. Add 1/2 hour for every few pounds of turkey. i.e.: 15lb bird would take about 3 - 3 1/2 hours. Remove lid, remove bird, cut and serve as usual John’s Turkey Stuffing Makes enough for a 12 lb. bird (turkey, chicken or hen) 2 oz olive oil 1tbs butter 1 lg. onion chopped coarse 1 cup celery 8 dates chopped fine (1 date-12 pieces) 1tbs grated fresh ginger Herbs- parsley, sage, rosemary, thyme S & P 3tbs Maple syrup In a roast pan fry onions until cooked. Add celery. Cook 1 min. Add dates. When frying add herbs except parsley (don’t be shy) add ginger and stir for 1 min. Add bread and drizzle 3tbs maple syrup and stir until the bread is coated with herbs and liquid. Add parsley, mix in and take off heat. | 14
15: Ginger Ale Stew (Saw Bee) This is really good, and Granny used to make it at the saw bees every year. We made it at our saw bee November (2010). Awesome. 2 1/2 to 3 lbs. of stew beef 4-6 Celery Stalks, cut into bite-sized pieces 5-6 medium size carrots cut into bite-sized pieces 1 medium size turnip (or not) cut into bit-size pieces A couple medium size yellow onions sliced & separated 1 can of condensed Golden Mushroom soup 1 can of cream of celery soup Enough ginger ale to fill the two empty soup cans. Preheat oven to 325 F. In a large ovenproof pan/pot with a lid, layer all the chopped ingredients in this order: beef on the bottom, followed by celery, carrots, turnip, and finally the onions. Spoon the condensed soups over top of the onions, followed by the 2 soup cans of ginger ale. DO NOT STIR THIS AT ALL. Cover and place in the preheated oven for 3 hours. If you really must stir, do it only once after 1 1/2 hours of cooking. Serve on top of really good mashed potatoes. Should serve 6-8 people. Cooking triple this recipe takes considerably longer than three hours Stew Dumplings 2 cups flour 4tsp baking powder 1/2 tsp salt 2tbs shortening 1 cup milk Stir flour, baking powder, salt. Work in shortening and add milk. Work into soft dough. Drop spoonful into stew, cover pot and cook for 20-30 minutes. Serve hot. | 15
16: Baked Beans 2 cups pea beans 1/4 lb bacon 1/4 lb fresh side pork 1/2 cup molasses 1/4 cup brown sugar 2-3 oz chopped onion 3 cups beer 1 cup water 1 tsp salt 1 tsp dry mustard 1/4 tsp black pepper Soak beans overnight, wash with water. Cook for 1 hour. Drain and wash. Mix the dry ingredients and molasses in a 4 cup measure. Add 3 cups of beer and top with water. Place drained beans in a greased casserole. Add molasses mixture. Cover beans entirely. Adding more water or beer as needed. Heat the mixture and add the smoked bacon and onions. Cook at 250 for 6 hours. 2 hours before serving remove cover and brown. Slow Roast Beef (Grandma Irene’s cook book) 1 tbsp vinegar 1/4 tsp allspice 1/4 tsp black pepper 1/2 tsp dry mustard 1 tsp paprika 1 tsp salt 1 tbsp brown sugar Rub mixture well into surface or roast. Place in the oven in a small pan without a lid at 200F at 1:00 pm. Leave until 4:30 reduce heat to 175F for rare. Leave at 200F for well done. Serves 8. Please note that there will be no shrinkage. I cook it at 200-225F for dinner at 6:00pm. | 16
17: Irene’s Garlic Spare Ribs 2 lbs spare ribs cut 1” long 1 cup brown sugar 1 tbsp vinegar 3 tbsp soya sauce 3 cloves of garlic, chopped Salt and pepper to taste 2 tbsp water Brown spare ribs. Combine all ingredients and simmer over medium to low heat and pour over ribs Bake in oven at 300F for about 20 minutes. John’s Steak Au Poivre 6 steaks 2 T coarsely ground pepper Salt 6 tsp. soft butter Tabasco to taste Worcestershire sauce to taste Lemon juice to taste (optional) 2 T cognac Chopped parsley and chives Sprinkle each side of steak with pepper. Press into meat. Let stand 30 min. Sprinkle light layer of salt over bottom of heavy skillet. Turn heat to high and when salt begins to brown, add steaks. Cook until well browned on one side. To produce a very rare steak, cook 30 sec. at high heat. Turn the steaks, lower heat to moderate and cook 1 more min. Adjust heat and time to cook steaks to a greater degree of doneness. Place a tsp of butter on each steak and add Tabasco and Worcestershire sauce and lemon juice. Turn heat to low, blaze with cognac and transfer to platter. Swirl the sauce in skillet and pour over meat. Sprinkle with parsley band chives. | 17
18: Texas Red Chili 3 1/2 to 4 lbs beef sirloin or stew meat Salt Coarsely ground black pepper 1 tbsp corn oil 1/4 lb bacon, diced 3 cups chopped green pepper 2 cups chopped green pepper 2 medium jalapeño peppers, seeded and minced 2 heaping tbsp chopped garlic 4 cups beef broth or stock 1 can (28 oz) crushed tomatoes 2 bay leaves 1 cinnamon stick (2 1/2 to 2 inches long) 2 tbsp ground ancho chile 1 tbsp ground pasilla chile 2 tsp ground cumin 1 1/2 tbsp brown sugar 1 tbsp dried oregano Juice of 1/2 lime 2 tbsp chopped fresh cilantro Trim away the fat and membrane from the meat and cut into 1 inch cubes. Season the meat with a tablespoon each of salt and pepper and set aside. Heat the oil in a large Dutch oven. Toss in the bacon and cook over medium-high heat until brown and crispy. Scoop out the bacon and drain on some paper towels. Keep the bacon fat in the pan and add the beef in batches. Cook each batch for about 3 minutes, stirring the pieces around until browned. Scoop each batch out into a bowl when it is done. Toss the onions, green peppers, and jalapeño into the pot. Season the veggies with a generous pinch of salt and pepper and cook until soft. Add the garlic and cook for 1 minute more. Add in the meat. Add the broth, tomatoes, bay leaves, cinnamon stick, chillies, cumin, and brown sugar and give everything a good stir. Cover the pan and bring to a boil; the n crack the lid and turn down the heat to low, and simmer for 1 1/2 to 2 hours, or until the beef is nice and tender but still holds its shape. Finish the chili by adding the oregano, lime juice, and cilantro. Remove the cinnamon stick and the bay leaves. Ladle the chili out into bowls and top with some shredded Cheddar cheese and chopped red onions. | 18
19: Churrasco Strip Steak with Chimichurri Sauce (Duncan) 4 strip steaks (10 to 12 ounces each) Marinade: makes 2 1/2 cups 1/4 cup chopped garlic 1/2 cup chopped onion 2 cups fresh orange juice 1/2 cup fresh lime juice 1/2 cup olive oil 4 tsp salt 1 tbsp pepper 2 tsp ground cumin 2 tsp dried oregano Mix together the garlic, onion, orange juice and lime juice in a bowl. Heat the olive oil in a large saucepan until smoking. Now cover up your arms and put some oven mitts on your hands. IMPORTANT: slide the contents of the bowl into the hot oil. Be careful, the liquid will spatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything until a blender or food processor and pulse until mixed. Pour into a plastic container and cover and refrigerate. Keeps for up to 2 weeks in fridge. Sauce: 1 medium bunch fresh Italian Parsley 10 to 12 large cloves garlic, coarsely chopped 3 to 4 tablespoons freshly squeezed lemon juice (about 1 lemon) 1 tsp red pepper flakes 2 tsp salt 1 tsp ground cumin 1 tsp dried oregano 1 cup extra virgin olive oil Remove the bootstrap tendon sometimes found on the outside edge of the steaks, so they won’t curl when you cook them. Pour the marinade and let them soak up flavour all day. Put 1 cup of packed parsley into a food processor or blender with garlic, lemon juice, red pepper flakes, salt, cumin, and oregano. Process to a paste, scraping down the work bowl several times. With the processor running, slowly dribble in the olive oil until fully blended. Adjust seasoning to taste. Set aside. Take the steaks out of the marinade and pat dry. Grill steaks. Add the sauce over each steak. Serves | 19
20: Macaroni and Cheese Cream Sauce: 2 heaping tbsp flour 2 heaping tbsp butter Cook in microwave 2.5 min Add 1 cup milk and stir till mixed Cook 4.5 min stirring frequently Monitor so does not boil over (may need more milk, depending on thickness) Sprinkle with S & P and nutmeg Cook 2 cups macaroni - dante Add cream sauce Stir in 2 cups sharp cheddar Top with breadcrumbs mixed with melted butter Bake till edges bubble and crisp on top in 350 degree oven Red Pepper Herb Pasta 2 sweet red peppers 1/2 cup chicken stock 1/4 freshly grated Parmesan 2 tbsp cream cheese 4 tsp olive oil 1/4 tsp pepper Pinch hot red pepper flakes 2 tbsp each chopped fresh basil, oregano and parsley 1 lb fettuccine Broil red peppers , turning often for about 20 min or until blistered and charred. Let cool, then peel off blackened skin; cut in half, core and seed. In food processor puree red peppers, chicken stock, Parmesan, cream cheese, oil, pepper, and hot pepper flakes until smooth. Pour into saucepan; cook over med. Heat for about 5 min. Stir in oregano, basil and parsley. Pour over cooked noodles and sprinkle with fresh Parmesan. Makes 4 servings. | 20
21: Roast Loin of Pork with Swiss Cheese Stuffing Bake at 325 degrees for 35 min per pound. Makes 8 servings. 1 c chopped red pepper 1 c chopped green pepper 1/3 chopped onion 1/4 stick butter 3 cups stuffing (or more) Sage 2 T parsley 1 tsp salt 1/4 tsp pepper 1 can whole tomatoes (1 lb) 2 c swiss cheese cubed 5-7 lbs pork loin (have butcher crack backbone) Sauté chopped peppers, onions in butter in a large frying pan, until golden brown; add stuffing parsley. S&P, tomatoes, and cheese; blend well. (Makes about 6 cups stuffing) Cut 6-8 deep pockets into pork between rib bones. Fill pockets with stuffing mixture. (Any left over stuffing may be baked separately in a dish during last 20 min.) Place pork in roasting pan. Roast in slow oven 325 till meat thermometer registers 170 degrees F Southern Fried Chicken 1 egg 1/3 cup milk 1/2 tsp salt and pepper 1/2 cup pastry flour cup fine bread crumbs Fat Authors Note: Please feel free to use oil as a healthier alternative Mix egg and milk together. Mix flower and salt and pepper together. Dip chicken pieces in flower and then into egg mixture and then into the bread crumbs. Place in plan and fry until brown in fat. Bake uncovered for 1 to 1 1/4 hours until cooked through. | 21
22: Chicken Dijonnaise Makes 4 servings 1 chicken (3lbs) cut into pieces Salt and pepper 3tbs butter 1tbs finely chopped shallots 1/2 cup dry white wine 1 cup chicken broth 1/2 tsp tarragon 1/2 tsp thyme 1/2 tsp bay leaf 2 cups yogurt 1tbs Dijon mustard Sprinkle chicken with salt and pepper. Heat 2tbs butter with shallots and braise chicken. Remove chicken, add remaining butter. Cook without browning. Add wine and cook. Stir around bottom and ridges until all brown pieces are dissolved. Simmer until wine is reduced and add chicken broth, tarragon, thyme and bay leaf. Return chicken and cover until done. Remove from heat and stir in yogurt and mustard. Caramelized Onion Pizza (Megan & Jason) Pre-made pizza dough (or any flat bread of your choice) 2 large spanish onions, sliced 2 tablespoons of butter herb and garlic cream cheese 1/4 cup chopped walnuts Heat butter over medium heat just until melted. Add onions and cook over low heat for approximately 30 minutes until they're golden. You want them soft and they'll be slightly sweet. Spread cream cheese over bread, top with caramelized onions and then sprinkle the walnuts over the onions. Cook for approximately 10-12 minutes at 350, you want to crisp the crust slightly and soften the cream cheese. Slice and serve. Note: You can use a variety of onions as well like vidalia, red or whatever your preference is. | 22
23: Orange Beef with Sundried Tomatoes (Ashley’s Favourite!) 2 servings 1lb steak 2tbs Brandy 2tbs soy sauce 2tbs cornstarch 1tbs corn oil 8 cups of water 2tbs sugar 1/4 cup julienned orange zest from 1 orange 1/2 cup sundried tomatoes 1/2 cup corn oil 4 scallions cut diagonal into 1 inch pieces 2 garlic cloves chopped fine 2tbs peeled, finely julienned ginger root 1 jalapeño pepper chopped 1/4 cup chicken or beef stock Salt and pepper To marinate the beef, cut into thin slices on the diagonal against the grain. Mix brandy, soya sauce, and add steak and mix. Add cornstarch/coat, add oil. Let sit at room temperature for 20 minutes to an hour. Cook orange zest – bring water and sugar to a boil and add orange zest and cook for 5 minutes. Drain and rinse in cold water, squeeze dry and set aside. Soak sundried tomatoes in warm water for 10 minutes. Cut in julienned. In wok, heat oil until almost smoking. Add steak. Once stake turned golden (2 minutes) remove with slotted spoon and drain well. Set aside. Remove all but 2tbs of oil from skillet. Add orange zest, scallions, garlic, ginger, and jalapeño. Cook 1-2 minutes. Return steak to skillet, add stock. Cook 3 minutes until liquid is evaporated. Season to taste. | 23
24: Kristine’s Florentine Rolls Lasagna Noodle dough (pageXX) 2 packages frozen chopped spinach, slightly thawed 1 container ricotta cheese or 1 container of dry cottage cheese 1 1/2 cups grated Parmesan cheese 1/4 cup butter softened 1tsp salt 1/4 tsp pepper Dash grated nutmeg Tomato-Meat sauce (page 31) Bechamel Sauce (page 31) Prepare lasagna noodle dough and allow to rest 20 minutes. Cut spinach into cubes and place in a large heavy saucepan: heat slowly, stirring often until spinach thaws: cover skillet and simmer 3 minutes: drain in strainer. Pressing with the back of a wooden spoon, until spinach is dry. Combine spinach with ricotta or cottage cheese, Parmesan cheese, butter: salt, pepper and nutmeg in a medium size bowl. Roll out lasagna noodle dough, one-third at a time, to a 22x10 inch rectangle on a lightly floured pastry cloth or board. Spread dough with one-third of the spinach cheese mixture: starting at a short end, roll up dough, jelly fashion and place, seam side down in the centre of a triple-thick piece of cheese-cloth: wrap cheesecloth completely around pasta roll and tie ends with kitchen string. Repeat with remaining dough and filling to make 3 rolls. Heat a large kettle of salted water to boiling: cook rolls, one at a time, 20 minutes or until roll floats to the top of the water. Remove with slotted spoon and cool on wooden board. Remove cheesecloth and cut each roll into 12 slices. Spread half the tomato meat sauce in the bottoms of two 10 cup shallow casseroles. Overlap slices in dishes and top with béchamel sauce. Sprinkle with additional grated Parmesan cheese if you wish. Bake in moderate oven (375) 30 minutes or until bubbly hot. Hostess Tip: Rolls can be made and cooked in boiling water the day ahead then sealed in plastic bags and refrigerate until ready to cut. | 24
25: 25 | Irene’s Cornish Hens 3/4 cup soya sauce 1/3 cup honey 1 tsp ginger 2 cloves of garlic 1/4 cup butter Salt and pepper Heat soya sauce, honey, ginger, garlic and butter. Rub hens with oil and roast at 400F for 15 minutes. Remove hens from the oven and baste with sauce. Lower the temperature to 350F and bake 1 hour basting frequently. Makes 4 hens. Creole Seasoning 1/2 cup paprika 1/2 cup granulated garlic 1/2 cup granulated onion 3 tbsp black pepper 2 tsp white pepper 2 tsp cayenne pepper 1/4 cup dried oregano 1/4 cup dried thyme 2 tsp ground cumin 2 tbsp sugar Combine everything into a bowl and mix well. Makes 2 1/2 Cups. Great for the bbq or a vegetable seasoning. You can even mix it into bread crumbs before coating food or stir it into a casserole. It is a great flavour boosting agent. Irene's Chicken and Ribs in the Oven 1 cup ketchup 1/2 cup Worcestershire sauce 2 cups water 1/2 cup honey salt Tabasco sauce Great for chicken pieces, spare ribs, pork chops, lamb or beef. Arrange in a shallow pan and cover with thin slices of lemon and onions. Heat mixture and pour over meat. Cover with aluminum foil and cook at 300 for 3 1/2 to 4 hours. Uncover the last 30 minutes.
26: Leek and Potato Soup 2 large whites of leak only 3 medium peeled potatoes diced 1tb butter 2 cups chicken broth Fresh ground pepper 1 cup milk 2tbs parsley 1/2 cup cheddar cheese Slice leeks 1/2 pieces Sautee leeks and potatoes in butter, don’t brown Add broth, s & p – boil Reduce – cover 20-30 minutes Add milk – don’t boil Stir in cheddar Pork Tenderloin in Rum Marinade 3 pork tenderloins Marinade 2tbs brown sugar 1/4 cup rum 1/4 cup soy sauce Sauce 1/3 cup sour cream 1/3 cup mayonnaise 1 1/2 tsp dry mustard 2-3 green onions, finely chopped Combine all marinade ingredients in a plastic bag or a glass container. Add tenderloins; marinate for 4 to 5 hours, turning occasionally. Combine sauce ingredients; refrigerate for several hours to allow flavours to blend. Preheat oven to 325. Place a shallow pan of water on bottom rack of oven to ensure moist tenderloins. Remove tenderloins from marinade (reserve marinade) and bake in a shallow baking pan for 45 minutes to 1 hour, basting 3 to 4 times. To serve, slice in 1/2” slices. Bring the marinade to a boil. Offer a choice of sauce and marinade with meat. | 26
27: Chicken Makhani (Indian Butter Chicken) 1tbs peanut oil 1 shallot finely chopped 1/4 white onion, chopped 2tbs butter 2tsp lemon juice 2tbs ginger garlic paste 1tsp garam masala 1tsp ground cumin 1 bay leaf 1/4 cup plain yogurt 1/2 cup half and half 1 cup tomato puree 1/4tsp cayenne pepper or to taste 1 pinch salt 1 pinch black pepper 1tbs peanut oil 1 pound boneless, skinless chicken thighs cup into bite-size pieces 1tsp garam masala 1 pinch cayenne pepper 1tbs cornstarch 1/4 cup water Heat 1tbs oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic past, 1tsp garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside. Heat 1tbs oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1tsp garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Mix together cornstarch and water, then stir into sauce. Cook for 5-10 minutes, or until thickened. | 27
28: Pork Tenderloin in Rum Marinade 3 pork tenderloins Marinade 2tbs brown sugar 1/4 cup rum 1/4 cup soy sauce Sauce 1/3 cup sour cream 1/3 cup mayonnaise 1 1/2 tsp dry mustard 2-3 green onions, finely chopped Combine all marinade ingredients in a plastic bag or a glass container. Add tenderloins; marinate for 4 to 5 hours, turning occasionally. Combine sauce ingredients; refrigerate for several hours to allow flavours to blend. Preheat oven to 325. Place a shallow pan of water on bottom rack of oven to ensure moist tenderloins. Remove tenderloins from marinade (reserve marinade) and bake in a shallow baking pan for 45 minutes to 1 hour, basting 3 to 4 times. To serve, slice in 1/2” slices. Bring the marinade to a boil. Offer a choice of sauce and marinade with meat. Serves 6 to 8. John’s Chicken & Spinach 2 chicken breasts 1 sm. can tomato paste 1 pkg. of fresh spinach, cooked and water pressed out I lg. can Hunts original Tomato sauce Mozzarella cheese Cinnamon, nutmeg and cloves Pasta Method: Pepper chicken. Sear chicken but do not cook. Cover each breast with tomato paste Sprinkle with powdered cloves Cover each breast with drained spinach and cover with tomato sauce. Sprinkle cinnamon on top of sauce. Add grated cheese and sprinkle nutmeg. Bake at 350 degrees until sauce bubbles and is cooked. Serve on pasta. | 28
29: 29 | Bolognese 5 oz of ground pork 5oz ground veal or beef 2tbs olive oil 6tbs butter 1 medium onion 1 carrot 1 stalk celery 4 oz bacon 2 hot Italian sausage (skins removed) 2 chicken thighs 1 glass of white wine 1tbs tomato paste 1 wine glass of chicken stock Salt and pepper Oregano 5tbs heavy cream Fresh grated parmesan Mince pork, veal and chicken in a food processor. Heat oil and butter and add onion, carrot, celery and finely chopped bacon. Cook gently for 10 minutes, and then add sausage and wine. Cook gently for 10 minutes. Add tomato paste. Stir in stock. Add seasoning. Cook gently for an hour and a half. Stir in cream and when absorbed by sauce, remove from heat and keep warm. Before serving reheat with remaining butter. Serve on whole wheat pasta.
30: Coquille St. Jacques 1 lb fresh or frozen sea scallops (larger ones better) 1 c dry white wine 1 tsp salt 3 T butter 1/2 mushrooms, sliced 1/4 c chopped shallots or green onions 3 T all purpose flour 1/2 c heavy cream 2 tbsp chopped Parsley Sharp cheddar Wash scallops and quarter. Bring wine and salt to boiling in a large skillet. Add scallops; lower heat; simmer very gently, just until tender. About 4-5 min. Don’t over cook or they become tough. Remove scallops from liquid with a slotted spoon and divide among 4 scallop shells au gratin dishes or individual casseroles. Reserve liquid . (about 1 cup). Melt butter in med. Size saucepan. Sauté mushrooms until soft; remove with slotted spoon and divide among scallop dishes. Saute shallots in butter until soft; stir in flour and cook stirring constantly until bubbly. Stir in reserve liquid and cream; cook, stirring constantly, until sauce thickens and is bubbles 3 min. Spoon over scallops and mushroom dividing evenly. Top with cheddar and parsley. Bake in 400 degree oven 12 minutes. | 30
31: 31 | Feeling Saucey?
32: Bechamel Sauce 3 cups light cream or 3 cups milk 1 bay leaf 1/3 cup butter 1/3 cup all purpose flour 2 envelopes or tsp of instant chicken broth 1tsp salt 1/4 tsp white pepper Dash nutmeg Scald cream or milk with bay leaf in a small saucepan; let stand 5 minutes; remove bay leaf. Melt butter in a medium size saucepan; stir in flour; cook, stirring constantly until mixture bubbles. Stir in scalded cream or milk, instant chicken broth, salt, pepper and nutmeg. Continue cooking and stirring until sauce thickens and bubbles 3 minutes. Tomato Meat Sauce 1lb ground beef 2tbs olive oil 1 envelope spaghetti sauce mix 1 can Italian tomatoes 1/4 cup red cooking wine 1/4 cup chopped parsley Brown meat in oil in a large skillet; remove with slotted spoon; drain off all but 2 tbs fat Stir spaghetti sauce mix, tomatoes, wine and parsley into drippings in skillet. Heat until bubbly hot; add meat; reduce heat; simmer 25 minutes. | 32
33: Spaghetti Sauce (Ker’s Restaurant) 3/4 cup sugar 1tbs salt 1 1/2 tsp garlic 1tsp crushed chili 1tsp thyme 3tbs oregano 3 cans tomatoes 1 can tomato juice Mixed pickling spices (with foil bay leaves) ball Cornstarch to thicken Joe couldn’t do this on his own. There were a couple of things missing from the recipe card! lol!! Add a couple of pounds of hamburger and onions, peppers, mushrooms, celery to taste. Make a pickling spice ball: line a 2-cup measuring cup with a J-cloth. Fill inside with 1 cup of picking spice. Twist the top and secure with white cotton string. Cut off excess J-cloth. In large sauce pan, brown the hamburger. Add garlic, crushed chili, thyme and oregano and mix well. In large mixing bowl, squeeze/crush tomatoes by hand until smooth. Add vegetables, tomatoes and juice to meat mixture. Bring to boil. Place pickling ball into sauce and simmer 3-4 hours. Remove pickling ball. Thicken sauce with cornstarch & water mixed to have same consistency as milk. Freeze or store in oversized (4litre) picking jar in the fridge up to 60 days. Breaded Veal Tomato Sauce (Jim Ker) 2 Cans tomatoes 2 cloves 1/2 tsp cinnamon 1/2 cup sugar Salt and Pepper to taste Simmer for 1 hour | 33
34: Mutha Sauce (Duncan Ker) (Great on chicken, ribs or steak) 1/4 cup vegetable oil 1 cup minced onion 1/2 cup minced green bell pepper 1 jalapeño pepper, seeded and minced Pinch of salt and black pepper 2 tbsp minced garlic 1 can (28 oz) tomato sauces 2 cups of ketchup 1 cup water 3/4 cup Worcestershire sauce 2 tbsp minced ginger Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for one more minute. Add in everything else except the liquid smoke. Bring to a boil and then lower the heat and simmer for 10 minutes. Add in the liquid smoke and let the sauce cool. Pour into a container and cover and store in the fridge until ready to use. Brown Sauce (Kris Ker) 1/2 cup each: finely diced carrots, onions and celery 4tbs diced boiled ham (or diced lean bacon simmered for 10 minutes in water, rinsed and drained) 8tbs clarified butter, rendered fresh pork or cooking oil 6 tbs flour 8 cups beef bouillon 2tbs tomato paste Salt and pepper A medium herb bouquet: 3 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth Cook the vegetables and ham or bacon slowly in the butter, fat or oil for 10 minutes Blend the flour into the vegetables and stir continually over moderately low heat for 8-10 minutes, until the flour slowly turns a golden, nut brown. Remove from heat. With a wire whip, immediately blend in all the boiling liquid at once. Beat in the tomato paste. Add the herb bouquet. Simmer slowly, partially covered for 2 hours or more, skimming off fat and scum as necessary. Add more liquid if sauce thickens too much. You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly. Correct seasoning. Strain, pressing juice out of vegetables. Degrease thoroughly, and the sauce is ready to use. *If not used immediately, clean off side of pan and float a film of stock over the top of the sauce to prevent a skin from forming. When cold, cover and refrigerate or freeze. | 1/2 cup cider vinegar 1/4 cup lemon juice 1/4 cup molasses 1/4 cup cayenne pepper sauce 1/4 cup spicy brown mustard 3/4 cup dark brown sugar, packed 1 tbsp chili powder 2 tsp coarsely ground black pepper 1/2 tsp ground allspice 1 tbsp liquid smoke (optional) | 34
35: Still Awake? Time for Dessert! | 35
36: Birthday Cake 2 cups flour 2/3 cups cocoa 1 1/4 tsp baking soda 1 tsp salt 1/4 tsp baking powder 3/4 cup butter 1 1/2 cup white sugar 3 eggs 1 1/2 cup milk 1/2 tsp vanilla Sift together flour, baking soda, baking powder and salt. Add in cocoa and mix. Beat together butter, sugar and eggs until fluffy. Mix milk and vanilla together. Slowly add flour and milk mixtures to the egg mixture, alternating flour and milk and ending with flour mixture. Pour into two 9 inch cake pans and bake at 350F for 35 minutes (usually takes longer). Yogurt Cheese (Delicous with Chocolate Cake!) 1 container of natural or plain yogurt (no gluten) Cheese cloth Let strain over night or for 7-8 hrs Discard liquid add 1/3 cup sugar 2T lemon juice rind of 1 lemon Ameratto Cream sauce (Delicous with Chocolate Cake!) 3/4 cup whipping cream 1/4 cup sugar 4 tsp Ameratto 3/4 cup plain yogurt In bowl whip cream with sugar and Ameratto. Fold in yogurt. | 36
37: Seven Layered Dessert First Layer 1 1/2 cup flour 2 1/2 tbs butter 1 cup walnuts chopped fine Mix and bake in 9x15 pan at 350 for 15-20 minutes. Cool. Second Layer 1large package Philadelphia Cream Cheese 1 cup icing sugar Blend and spread over base Third Layer 1/2 envelope of dream whip or similar over cheese layer. Fourth Layer 1 large package vanilla instant pudding. Blended with 1 1/4 cup milk. Spread over third layer. Fifth Layer 1 large package of butterscotch Instant Pudding. Blended with 1 1/4 cup milk. Spread over fourth layer. Sixth Layer Spread remaining dream whip over fifth layer Seventh Layer Sprinkle with graham wafer crumbs Irene’s Butter Tarts 1/2 cup raisin (optional) 2tbs hot water in mixture 1 egg 1/4 cup butter softened 1/2 cup brown sugar 1/2 cup corn syrup 1/2tsb vanilla Walnuts 1/2 cup coconut If using raisins, cover and boil raisins for 10 minutes. Put mixture in pie crust and bake at 350 until golden. Should make 16 tarts. | 37
38: Grandma Ker’s Lemon Sandwich Crust cup butter 1/2 cup sugar 1 cup graham cracker crumbs 1/2 cup coconut cup flour Mix together and press 1/2 of mixture in a 8 or 9” pan Filling 1 cup sugar 1 1/2tbs cornstarch Salt Juice and rind of one lemon 3tbs juice 1 egg cup water Cook filling until thick (will be runny). Spread over crumbs. Top remaining crumbs. Bake at 350 for 30 minutes or until golden brown. Cut into squares Pecan Puffs – Leona Ker 1/2 cup butter 2tbs sugar 1tsp vanilla 1 cup chopped pecans 1 cup flour Chocolate Version: Add 1/2 square unsweetened chocolate melted 1/4 tsp soda 1tbs brown sugar Roll in hands. Bake 275 for 45 minutes. Chocolate Syrup 1 cup sugar 1/2 cup cocoa vanilla | 38
39: Lemon Meringue Pie 1 cup sugar 3tbs cornstarch 3tbs all purpose lour Dash salt 1 1/2 cup hot water 3 slightly beaten egg yolks 2tbs butter or margarine 1/2 tsp grated lemon peel 1/3 cup lemon juice 1 9 inch baked pastry shell cooled Meringue 3 egg whites 1/2 tsp vanilla 1/4 tsp cream of tartar 6tbs sugar In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. For meringue: Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing at edge of pastry. Spread meringue over filling; seal at edge. Bake at 350 for 12 to 15 minutes or until meringue is golden. Cool before cutting. Note: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils | 39
40: Rhubarb Pie 4 cups rhubarb cup white sugar 2tbs flour 1 egg Cook for 50 minutes at 400 Irene’s Rum Balls 8 1/2 oz package vanilla wafers 1lb walnuts 3tbs rye 3tbs rum 1/2 cup honey Icing sugar Crush wafers into fine crumbs and walnuts. Mix in rum, rye and honey. Roll into balls and roll in icing sugar. Store in tightly covered jar. Chocolate: mix 2 cups vanilla or graham wafers with 1/2 cup cocoa. 1 Cup chopped nuts, 1 cup icing sugar, 1/2 cup melted butter, 1/2 cup rum. Form in balls and roll in icing sugar before serving. Megan’s Lemon Squares Crust 1 cup flour 1/2 cup icing sugar 1/2 cup soft margarine Topping 1 cup white sugar 1 lemon (rind and juice) 1 tbsp flour 1/2 tsp baking powder 1 cup shredded coconut Combine crust ingredients, it will be crumbly. Pat in bottom of 9" pan. Bake for 10 minutes at 350. Mix all topping ingredients including the rind of the lemon. Bake for at least 20 minutes until browned. Let cool before slicing. | 40
41: 41 | Cookies!
42: 42 | Grandma Ker’s Chocolate Chip Cookies 1 egg 1/2 cup brown sugar 1/4 cup white sugar 1tsp vanilla 1/2 cup Crisco 1 cup 2tbs flour 1/2 tsp baking soda 1/2 package of chocolate chips 1/2 cup chopped walnuts Drop and bake at 375 for 8 minutes or until done. Corn Syrup Cookies 1 cup shortening 1/4 corn syrup 1 cup brown sugar (cream well) Add 1 unbeaten egg 1 1/4 cup rolled oats 1 cup coconut 1 1/2 cup flour 1/4 tsp baking soda 1/4 tsp salt 2 tsp baking powder Sift flour, soda, salt and baking powder before adding to coconut and oats. Mix well and drop by a spoon onto greased cookie tin. Bake 10 -15 minutes at 350. Use fork to press. Short Bread 2/3 cup brown sugar 2 1/2 cups flour 1/2 lb butter Cream very well 1/2 lb butter. Gradually add 2/3 cup of brown sugar. Kneed in 2 cups of flour. Knead in about 1/2 cup more until cracks form in dough. Roll 1/2 inch thick, prick three times with a fork. Cook on an ungreased cookie sheet. Bake at 275 until light brown (about 50 minutes). Makes around 33 cookies.
43: 43 | Jim’s Chocolate Chip Cookies 1 1/2 cup flour 1tsp baking soda mixed with 1 tsp hot water 1tsp salt 1 cup shortening 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 1 package chocolate chips 1 tsp vanilla 2 cups oats Cream shortening and sugar. Add eggs, vanilla, baking soda and water. Mix. Cook at 350 for 13-14 minutes. Oat Cookies (Ker family recipe) We’re not sure how old this recipe is. Grandpa (Hugh) grew up with oat cookies. His mother (Dewar) made them. 1 egg 1/2 cup brown sugar 1/2 cup lard 1 cup flour 1/2 tsp baking soda 2 cups rolled oats Roll and bake at 350 for 11 minutes. Put rack up one level. This recipe makes 30 cookies.
44: Butterscotch Cookies 1 cup brown sugar 1 1/2 cup pastry flour 3/4 tsp baking soda 1/4 tsp salt 1/2 cup butter 1 egg 1 tbsp vanilla 1/2 cup walnuts In a bowl, mix brown sugar, eggs, butter and vanilla. In another bowl, mix flower, baking soda and salt. Add dry ingredients into the wet ingredients and mix. Add in walnuts. Roll dough in wax paper and chill. Slice the dough thinly and place on baking sheet. Bake at 375 for 8 to 10 minutes. | 45
45: 46 | Breads, Muffins and other Goodness
46: Tea Biscuits 2 cups flour 1tsp salt 3tsp baking powder 1/4 cup sugar 4tbs lard 1 cup milk Bake for 10 minutes at 400. Dinner Rolls 1/2 cup milk 1/4 cup white sugar 1tsp salt 1/2 cup lukewarm water 1tsp white sugar 1 envelop Fleischman’s Dry Yeast (Fast Rising) 1 egg, well beaten 3 1/2 cups once sifted all purpose flour 1/4 cup Crisco Method: Scaled milk; stir in 1/4 cup white sugar and salt. Cool to lukewarm. Meantime, measure lukewarm water into large bowl and stir in 2 tsp sugar. Sprinkle with yeast. Let stand 10 minutes. Then stir well. Stir in lukewarm mixture, well beaten egg, 2 cups flour and soft shortening. Beat until smooth and elastic. Work in remaining 11/2 cups flour (more or less flour). Knead dough until smooth and elastic. Place in warm greased bowl. Grease tops with Crisco. Cover. Let rise in warm place, free from draft until doubled in bulk – about an hour and a half. I usually set mine on the top of our refrigerator. Ours gives out heat from the top. Put some towels over your bowl of dough. Bake in moderately hot oven 375 until baked. In 15 or 20 or so minutes they are ready for consumption if all goes well. | 46
47: Oatmeal Bread Stir 1/2 cup oatmeal in 2 cups boiling water. Let cool. Stir 2 yeast packages in 1 cup warm water or milk Add 2 more cup of oatmeal, 1/4 cup sugar 2tbs salt 2tbs shortening 1 egg 6-8 cups flour. Knead Let rise, cut down and shape. Makes 4 loaves. Bake at 350-375 until down. Cornmeal Bread (Pauline Burchill) 2 medium potatoes peeled, quartered 1 1/2 cups boiling water 3/4 cup cornmeal 1/4 cup corn syrup 1/4 cup shortening 1tsp salt 1/2 cup water 1tsp sugar 1 envelope of yeast 3 1/2-4 cups flour Simmer potatoes, mash down with potato masher without draining. Add next 4. Cool to lukewarm.Set yeast 10 minutes. Add to potatoes, 2 cups of flour. Beat until smooth. Work in rest of flour by kneading. Let rise on board for 10 minutes. Divide and make 2 loaves. Cover, let rise. Brush with egg white and sesame seeds. Bake at 400 for 15 minutes, then 350 for 20-25 more. 83 calories per slice. Sweet Lemon Bread (Pauline Johnston) 2 lemons grated and juiced In juice put 1/3 cup white sugar. Set aside. Cream 6tbs of butter, 1 cup sugar well. Add 1 well beaten eggs, 1/2 cup milk and salt. 1tsp baking powder, 1 1/2 cups flour and lemon rind Bake for one hour at 325. Cool – spoon lemon and sugar over and cover until all used up. | 47
48: Zucchini Bread (Mary Moore) 3 eggs 1 scan 1 cup oil 2 cups sugar 1 tsp vanilla 2cups shredded zucchini 1/2 cup pastry flour (sifted once) 1 cup whole wheat flour Salt 2tsp nutmeg 1tbs baking soda Chopped nuts Prepare and bake in 2 loaves for 2 hour at 325 Carrot Cake (Pauline Burchill) 1 1/3 cup flour 1 1/2tbs Baking Powder 1 1/3 baking soda 1/2tsp salt 1 1/3tbs cinnamon 2/3 cup mazola oil 1 cup sugar 3 eggs 2 cups grated carrots very fine 1/2 cups chopped nuts 1/2 cup raisins chopped A few cherries cut up Bake in pan for one hour at 300 Cream Cheese icing: 4oz Philadelphia cream cheese 1 cup icing sugar 1tbs vanilla | 48
49: Banana orange Bread 1 cup white sugar 1/2 cup oil 2 eggs 3 medium bananas 1 orange rind and juice 1 cup chopped nuts 2 1/2 cup flour 1tbs baking powder 1tsp baking soda 1/2 tsp salt 1tbs vanilla Make up 1/2 cup liquid with orange juice and milk. Bake in wax paper lined loaf tin at 275 for an hour and a half. Let stand in pan to cool for 30 minutes. Banana Muffins 1/2 cup butter 1 egg 1 cup white sugar 1 cup mashed bananas 1/2 tsp vanilla 1tbs soda dissolved in 1 tbs of water 1 1/2 cup flour Salt 1/2 tbs nutmeg Preheat oven to 400 Bake for 15 minutes. Irene’s Doughnuts 2 eggs 1 cup sugar 1tsp vanilla 1/2 tsp nutmeg 3 1/2 tbs melted butter\1 cup milk 2 1/2 cups 5 Roses flour 3 tsp Baking Powder Beat egg, sugar, vanilla, nutmeg and melted butter until light. Add milk and flour, baking powder. Add more flour to make dough to roll out. Cut. Deep fry. | 49
50: Oat-bran Muffins Authors Note: Beware the large oat-bran muffin...may lead to digestive discomfort. 2 cups oat bran cereal 1/4 cup brown sugar 2 tbs baking powder 1 cup skim or 2% milk 2 egg whites (1 whole) 1/4 cup honey or molasses Bake for 425 for 15-17 minutes. Variations: add nuts, raisins, 1/2 a banana, 1/2 cup blueberries, 1/2 cup apple and nuts Rhubarb Muffins – Irene’s 1 1/2 cup brown sugar 1/4 cup oil 1 egg 2tsp vanilla 1 cup of sour milk (2 tbs vinegar in milk) 1 1/2 cup finely chopped rhubarb 1/2 cup pecan pieces 2 1/2 cup flour 1tsp baking powder 1tbs soda Top with 1/3 cup white sugar 1 1/2 tsp cinnamon 2 tbs melted butter Combine and sprinkle on muffin Bake 400 for 15-20 minutes. | 50
51: 51 | Essentials
52: 52 | Homemade Curry Powder 4tbs turmeric 5tbs ground cumin 3tbs ground ginger 1tb dry mustard 1tb ground cloves 2tbs ground mace 1tb fennel seeds 2tbs peppercorn 5tbs coriander seeds 4tbs crushed dried red chillies 1tbs crushed cardamom seeds In a bowl combine the first 6 ingredients. In a small skillet, lightly toast next 5 ingredients. Coarsely grind the whole spices in a blender; combine with spices in a bowl. Mix. Store in airtight jar. Makes 1 cups. Pasta 1 cups unsifted all purpose flour 1 egg 1 egg white 1 tbs olive oil 1tsp salt -1/2 cup of water Pour the flour into a large bowl. Make a well in the centre of the flour and in it put the egg, egg white, oil and salt. Mix together with a fork or fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water. Knead the dough on a floured board, working in a little extra flour if the dough seems sticky after 10 minutes. The dough should be smooth, shiny and elastic. Wrap it \ into a wax paper and let the dough rest for at least 10 minutes before rolling it. Can be used to make pasta for ravioli, lasagna and egg noodles.
53: 53 | No Fail Pie Crust 5 cups flour 3tbs brown sugar tsp salt 1tsp baking powder 2/3 cup of water 2tbs vinegar 1 egg 1lb tenderflake lard Mix dry ingredients Cut in lard to size of small pees. Add liquid and mix well Chill at least 3 hours before using Makes 8 pie shells Pizza Dough Pizza Dough (Use a KitchenAid Mixer-kneading attachment) 1 cup warm water in measuring cup Add 2 tsp brown sugar. Dissolve Add 2 heaping tsp. yeast . let sit for 10 min. In KitchenAid mixing bowl: 4 c. flour 1 tsp salt 3 T olive oil Add c warm water to mixture Turn on machine to level 2 and add yeast Mix with spatula until form a a ball. (3 min) Remove dough and coat bowl + dough with olive oil Let rise in warm spot for 1.5 hours. Cooked Playdough Mix together 1 cup flour cup salt 2tbs cream of tartar Mix 1 cup of water and 1tbs cooking oil Mix and heat until ingredients form a ball
54: 54 | Preserves
55: 55 | Red Pepper Jelly Grind 6 sweet red peppers Grind 3 hot red peppers Add 1/2 tsp salt Let stand in colander for 2 hours. Drain as much as possible. Add drained pepper to 1 cup white vinegar 1 1/2 cups white sugar 1tbs butter Simmer everything for 2 hours. Until mixture is thick, stir a lot Yields about 2 jelly jars I triple the recipe for 7-8 jars. I also add a liberal amount of red pepper flakes to add some heat. Cooked Strawberry Jam (Irene) 2 quarts berries, washed and stemmed 6 cups of sugar Put in shallow pan and cover with boiling water. Let stand 2 min and drain well. Sprinkle with 4 cups of sugar. Bring to a rolling boil for 2 minutes stirring all the time. Remove from heat when bubbling stops add 2 more cups of sugar. Skim and pour out on platters. Leave overnight and seal the next day (I do it all in one pot). Strawberry Freezer Jam (Irene) 2 cups strawberries mashed 4 cups sugar 1 package of Certo crystals 1 cup water Combine berries and sugar. Stir well and let stand for 20 min. Stir certo in 1 cup of water. Bring to boil for 1 minute. Remove from heat and add berries. Stir for 2 minutes and put in jars and let stand covered for 24 hours. Seal with paraffin wax and put in freezer.
56: Hunt Camp Hot Mustard 1/2 cup Keens dry mustard 1/2 cup vinegar Mix and keep in fridge overnight. Beat 1 egg, 1/2 cup sugar (approximately). Mix in mustard and vinegar. Cook over low heat until lit coats spoon and starts to thicken up. Kris’s Tomato Butter 10lb tomatoes peeled and soaked overnight in vinegar Morning – pour off liquid (save). Take 1 pint of liquid, add 1 pint fresh vinegar (2 cups). Add 1/2 dozen apples cut up. 3 lbs sugar. 1/2 tsp cayenne pepper. 1tsp cloves 1tsp cinnamon 1tsp cloves 1tsp allspice 1tsp salt Boil together for 3 hours. Makes 8 500ml + 1 small Chili Sauce (Mary Irine Ker) 16 qt basket of tomatoes 4-6 large onions chopped 6-8 tart apples chopped - 1/2 cup course salt 2 cups vinegar 1/2 cup mixed pickling spice tied in a bag Boil 1 1/2 hours. Add 6 cups of sugar. Boil and stir until thickened (not too long). Seal in sterilized jars. | 56
57: Reds Ketchup 15 large tomatoes 2 large onions 1 pk vinegar 1 can crushed pineapple 1/2 cup mixed pickling spices died in bag 1 can tomato paste 2 1/2 cups sugar Cook simmering for 3 hours Canned Tomatoes Firm ripe tomatoes skinned and cored Pack in jars, add 1tsp salt to each quart Fill with boiling water to jars filing of an inch to the top. Seal. Cook in hot broth until bubbling starks Dill Pickles – Irene Ker Small-medium cucumbers 4-4qt baskets – 18 jars 11 litre basket = 12 jars Syrup 4 cups cider vinegar 1tsp alum 8 cups water 1 cup salt Stir until salt dissolved – boil In Jar 1 tablet of equal – sugar substitute Wash seeds off cucumbers, dry, poke with fork 2-3 cloves of garlic Dill including flowers Fill jar with brine Seal – leave upside down over night – watch for leaks Store out of sun Ready in 2 months | 57
58: Bean Pickles 1 pack yellow beans 1 lbs brown sugar 1 1/2 pt vinegar 1/2 cup sugar tbs celery seed tbs turmeric Make sauce, cook for 5 minutes. Add beans. Bring to a boil. Seal in pint jars. Crunchy Sweet and Sour Pickles 14-15 cucumbers washed Cover with boiling water, let stand overnight. Drain and repeat for 3 days. 5th Day: Cut cucumber about 1/3 inch thick. Make Sauce Boil 4 cups vinegar 4lbs sugar 3 tbs mixed picking spices tied in bag 2tbs salt For 5 minutes pour hot over cucumbers and let stand for 24 hours. Next day, heat sauce and pour over pickles. Repeat next day 9th day heat sauce and pack and seal. 6 1/2 pints. | 58
59: 59 | We hope you all enjoy this cookbook as much as we enjoyed putting it together. Thank you everyone for contributing your pictures and family recipes. Eat, Drink and be Merry! ~Christmas 2011~