• Food

Tried and True Favorites 

APPETIZERS


BiltongBILTONG - Healthier alternative to 'jerky's' that use saltpeter.

Ingredients
  • Meat - round or flank
  • Coarse Salt
  • Cider Vinegar
  • Black Pepper - whole
  • Coriander - whole
Method
  1. In a dry cast iron frypan heat spices till smoke slightly rises. Cool and coarse grind.
  2. Cut meat into one inch square strips with the grain.
  3. Liberally coat with salt and let stand for one hour.
  4. Scrape off salt with knife, do not wash with water.
  5. Dip in vinegar, just so is coated, then let excess drip off.
  6. Coat liberally on all sides with spice mix.
  7. Dry either by hanging in cool place with fan blowing or in drying box. Dry till quite hard but still a bit moist inside.

NOTE: - If meat turns green it has spoiled and not edible. Experiment with adding flavors as teriyaki, worchestershire, soy, etc. by brushing on with basting brush after applying vinegar. I personally like it without added flavors.



Cheese Olive BallsCHEESE-OLIVE BALLS. - Went over well, not as salty as ya'd think. Freezes extremely well but see NOTE:
Makes 30 balls

Ingredients
  • 1/4 tsp - Hot Pepper Sauce
  • 1/2 Tsp. - Paprika
  • 1/4 Tsp. - Salt
  • 1 C. - Sharp Hard Cheese
  • 1/4 C. - Butter
  • 1/2 C. - Flour, sifted
  • Large Olives
Method
  1. Mix Ingredients except olives as making pie crust.
  2. Wrap each olive with mix.
  3. Spread balls on pan.
  4. Preheat oven to 425*F and bake for 12 minutes

NOTE: - I probably rolled out too thick, try 1/8 in. thick, as I did maybe scant 1/4 in. and my dough only went half as far as was supposed to. I cooked in a 425° convection oven from frozen and tried 12mins., was underdone so added another 12 mins. and was still underdone. It was also apparent that it is important to WELL seperate balls on the cookie sheet.

Cilantro Relish - Makes 375 ml (3/4 pint)

Ingredients
  • 1 C - Olive Oil
  • 1 Tbsp. - Fenugreek Seeds
  • 100 g - Cilantro Stems Trimmed
  • 5 g. - Jalapeno or Similar Pepper
  • 1 Tbsp. - Salt
  • 2 Tbsp. - Tamarind Paste
Method
  1. Soak Tamarind in a little water to soften.
  2. Toast fenugreek seeds in small frypan with 2 Tbsp. Olive Oil till starts to turn brown, cool
  3. Puree´ all till smooth
  4. Transfer to storage container and top with oil.


MUSHROOM

Ingredients
  • 1 Lb. - Button Mushrooms
  • 1 Tbsp. - Butter
  • 1 Clove - Garlic, crushed
  • 1 Tsp. - Dill Weed
  • 1/2 Tsp. - Salt
  • 1/4 Tsp. - Pepper
  • 1 Tbsp. - Lemon Juice
  • 1 Tbsp. - Sherry
  • 1 C. - Sour Cream
Method
  1. Wash and dry mushrooms
  2. Heat pan, add butter and crushed garlic, cook till soft.
  3. Add Dill, Salt and pepper, lemon juice and sherry. Cook till mushrooms are cooked.
  4. Pour small amount of pan juice into sour cream and blend.
  5. Mix in rest of sour cream.
  6. Refridgerate at least 8 hrs. to marinate.
  7. To serve place in chafing dish and reheat. Insert toothpicks.

SPINACH AND ANCHOVY TARTS - Well received, Not as bland as you would think.
makes 20

Ingredients
  • 1 C. - Flour
  • 8 Tbsp. - Butter
  • 2 Tbsp. - Olive Oil, or more
  • 2 Tbsp. - Butter
  • 1 Tbsp. - Olive Oil
  • 12 Oz. - Baby Spinach, washed
  • 1/4 Tsp. - Black Pepper
  • 7 Oz. - Double Cream
  • 1 - Egg
  • 2 - Egg Yolks
  • 12 - Anchovy Filets
Method
  1. Whiz together first three ingredients till forms a ball, chill.
  2. Preheat oven to 350°F.
  3. Roll out chilled crust and cut to fit tart pan.
  4. Prick bottom of tart shells and bake for 15 minutes.
  5. Heat butter and olive oil, add spinach and black pepper, saute till just wilted, remove from heat.
  6. Whisk together cream, eggs, yolks and add spinach juice from pan.
  7. Process Spinach and anchovies just enough to combine without making a puree.
  8. Mix spinach and egg mixtures together with fork in bowl.
  9. Fill pastry shells.
  10. Bake approx. 10-15 minutes.

NOTE: - Roll dough very thin or tart shells crumble in lap. Pricking bottom of shells is important.




BREADS

JALAPENO HONEY CORNBREAD - This recipe is as good as it sounds. The sweetness is nicely countered by the heat of the peppers

Ingredients

  • 1 C - All Purpose Flour
  • 1 C - Yellow Cornmeal
  • 1 Tbsp - Baking Powder
  • 1 Tsp - Baking Soda
  • 1/2 Tsp - Salt
  • 3/4 C - Buttermilk
  • 1/2 C - Honey
  • 2 Tbsp - Olive Oil (or whatever)
  • 2 - Jalapeno Peppers, Minced
  • 1 - Large Egg


Method

  1.  Combine flour, cornmeal, baking powder, baking soda and salt in large bowl and mix well.
  2. Combine Buttermilk, honey, oil, peppers and egg in another bowl and lightly beat.
  3. Add to dry ingredients and mix just until combined, don't overmix.
  4. Spoon into a 8 inch square greased baking pan .
  5. Bake in preheated 425° oven for 18 minutes or until toothpick inserted in middle comes out clean.

NORTHERN CREE BANNOCK - This recipe came from a Cree lady from Stoney Rapids which is as northern a Saskatchewan Indian Reserve as they come.
Bannock.jpg

Ingredients
  • 3 C - All Purpose Flour
  • 2 Tbsp. - Baking Powder
  • 2 Tsp. - Salt
  • 1 Tsp. - Sugar
  • 1/4 C - Oil
  • 1 1/2 C - Water
Method
  1. Mix dry ingredients, form well and add liquids. Mix with spoon from center out, It was said to be important that you always mix in the same direction. Mix till dry ingredients are incorporated. Dough should be slightly 'sticky'. Turn out on floured surface and knead till elastic. Punch with knuckles till a uniform shape and 1/2 inch thick. Prick all over with fork and bake in preheated 400°F oven for 20 minutes or till mid to darkish-brown on bottom.

NOTE: - I would think that the Cree used liquid animal fats, I used olive oil.

- Cheryl gave me what they call 'Sled Dogs' where you roll bannock about 1/4 inch thick and encase a hot dog. Then deep fry till golden. As the bannock is not porous it doesn't soak up the oil. If you like 'corn dogs' after one of the 'Sled Dogs" you will never look at a corn dog again.

SHORT BREAD

Ingredients
  • 1/2 C. - Unsalted Butter, room temperature
  • 1/3 C. - Icing Sugar
  • 1 C. - White Flour, unsifted
Method
  1. Knead till smooth
  2. Roll out in greased pan. prick with fork and score OR roll out, or cut shapes and place on greased pan, prick with fork.
  3. Bake 350°F

SCONES - Secret recipe from Scotland.

eight pieces

Ingredients
  • 1 C. - Whole Wheat Flour
  • 1 C. - White Flour
  • 1 Tbsp. - Baking Powder
  • 1/2 Tsp. - Salt
  • 1/3 C. - Unsalted Butter, cold
  • 1/2 C. Currants
  • 1 - Egg, slightly beaten
  • 1/2 C. - Buttermilk
Method
  1. Combine dry ingredients.
  2. Cut in butter till resembles coarse meal.
  3. Add wet ingredients and mix till forms a ball.
  4. Roll out in one large circles then score into 8 triangles (like a cut pie)

SOUR CREAM COFFEE CAKE - Classic

serves 8-10

Ingredients
  • 1/2 C. - Butter
  • 1 C. - Sugar
  • 2 - Eggs
  • 1 Tsp. - Vanilla
  • 2 C. - Flour, all purpose
  • 2 Tsp. - Baking Powder
  • 1 Tsp. - Baking Soda
  • 1 C. - Sour Cream
Filling
  • 1/2 C. - Brown Sugar
  • 1/2 C. - Pecans, toasted chopped
  • 1 Tsp. - Cinnamon, ground
Method
  1. Cream butter with sugar and beat till light, beat in eggs one at a time, add vanilla.
  2. Sift/combine flour, baking powder and soda.
  3. Alternately add flour and sour cream to flour mix in about 4 additions, starting with flour.
  4. Spoon 1/2 mix into greased 8 inch baking pan, mix together filling ingredients and layer the filling and top with remaining batter.
  5. Bake in preheated 350°F oven for 35-40 minutes till top springs back or tester comes out clean.



BREAKFAST

KEDGEREE.Kedgeree.jpg
serves 2

Ingredients
  • 2 Tsp. - Oil
  • 2 Tsp. - Butter
  • 1 - Carrot, finely chopped
  • 2 Cloves - Garlic, minced
  • 3 Tsp. - Curry Powder
  • 1 1/2 C. - Fish or Vegetable Stock
  • 3/4 C. - Basmati Rice
  • 1 Tsp. - Brown Sugar
  • 1 Tsp. - Salt
  • 2 - Eggs
  • 1/3 C. - Green Peas
  • 1/2 Lb. - Smoked Fish Filets, coarsley broken up.
  • 1 Tbsp. - Lemon Juice
  • 1 Tbsp. - Cilantro, chopped
Method
  1. Heat the butter and oil in a large frying pan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally.
  2. Add the garlic and curry powder and cook, stirring, for a minute.
  3. Add the rice and cook for a minute, stirring to coat the grains.
  4. Add the stock, sugar and salt, stir to combine, then bring to the boil and cover with a lid.
  5. Reduce the heat to low and simmer gently for 15 minutes without lifting the lid.
  6. Place the eggs in boiling water and cook for 6 minutes until hard-boiled, then peel, cut into quarters and set aside.
  7. Remove the frying pan lid, and quickly place the peas and salmon on top of the rice, replace the lid, and cook for another 5 minutes.
  8. Add the lemon juice and cilantro and fluff up the rice gently with a fork to combine the ingredients.
  9. Serve the kedgeree on plates with the quartered eggs on top.



DESSERTS

Bread PuddingAPPLE-CHEDDAR BREAD PUDDING

Ingredients
  • 4 Slices - Whole Wheat Bread cut into squares
  • 1/4 C. - Raisins
  • 2 - Apples, cored and chopped
  • 3/4 C. - Cheddar Cheese, grated
  • 2 - Eggs
  • 1/4 C. Syrup, maple etc.
  • 1/4 Tsp. - cinnamon
Method
  1. Preheat oven to 350*F(180*C).
  2. Beat together liquid ingredients.
  3. Stir in remainder of ingredients.
  4. Bake uncovered 40 mins. or until knife inserted in center comes out clean.
  5. If top browns too quickly, loosly cover with tin foil

LIME SOUFFLE´CUSTARD CAKE - Old fashion pudding cake, also can be made with lemon.
serves 8

Ingredients
  • 1/4 C. - Butter
  • 3/4 C. - Sugar, divided
  • 4 - Eggs, separated
  • 1 Tbsp. - Lime Peel, grated
  • 1/3 C. - Flour, all purpose
  • 1 1/4 C. - Milk
  • 1/4 C. - Lime Juice
Method
  1. Preheat oven to 350*F and grease 8 X 8 inch pan.
  2. In bowl beat butter with 1/2 C. sugar until light. Beat in egg yolks and lime peel.
  3. Whisk in flour till smooth then wisk in milk and lime juice.
  4. Beat egg whites until light and add remaining 1/4 C. sugar gradually while beating till stiff and glossy.
  5. Stir about 1/4 of the egg white mix into the lime mixture and then fold rest of lime mix.
  6. Pour mix into greased pan and place in another pan and add hot water till 1/2 way up the inner pan.
  7. Bake 40 - 45 minutes till center springs back.

FRUIT CRUMBLE - Tried a lot till I found this one I like.

serves 8

Ingredients
Topping/Crust
  • 1 C. - Flour, all purpose
  • 1 C. - Rolled Oats
  • 3/4 C. - Brown Sugar, packed
  • 1/2 Tsp. - Cinnamon and Nutmeg
  • 1/2 C. - Butter, melted
  • Sauce
  • 3/4 C. - Granulated Sugar
  • 2 Tbsp. - Cornstarch
  • 1 C. - Cold Water
  • 1 Tsp. - Grated Citrus Rind, your choice.

    Filling
  • 1-1/2 C. - Chopped Rhubarb
  • 3 C. - Any Fruit(s)
  • 1/2 C. - Sugar

Method
  1. Preheat oven to 350*F and grease 8 X 8 inch pan. In bowl combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in melted butter. Press half mixture over bottom of pan.
  2. SAUCE: In a small saucepan combine sugar with cornstarch, whisk in water and peel till smooth. Bring to boil and reduce heat to medium-low and whisk continually till thick and clear.
  3. FILLING: Toss together fruit and 1/2 C. sugar and arrange over base. Pour sauce evenly over fruit. Top with remaining flour mixture. Bake in 350° oven for 50 - 60 minutes until fruit is tender and top is browned.

RICOTTA FRITTERS

  • makes about 24.

    Ingredients

    • 1/2 Lb.(250g) - Ricotta
    • 2 - Eggs
    • 1/4 C. - Sugar
    • 1/3 C. - Flour, all purpose
    • 2 Tbsp. - Butter, melted
    • >1 Tbsp. - Grated Lemon Peel
    • Pinch - Nutmeg
    • 1 C. - Vegetable Oil
    • 1/2 C. - Icing Sugar or Honey
    Method
    1. Whisk Ricotta till smooth, beat in eggs,sugar, flour, butter, lemon peel and nutmeg.
    2. Heat oil to deepfry. Add batter by the tablespoonful. They should rise right away. Cook in 2 or 3 batches. Flip to brown second side.
    3. Transfer to serving plate and sift with icing sugar or drizzle with honey.



    DRINKS

    MANHATTAN

    Ingredients
    • 1 1/2 Oz. - Rye Whiskey
    • 1 Oz. - Sweet Vermouth
    • 3 Drops - Bitters
    • 1 - Marichino Cherry and a few drops of juice

    MARGARITA

    Ingredients
    • 1 Oz. - Contreau or orange liquor
    • 1 1/2 Oz. - Tequila
    • Juice of One Lime
    • 1 Tsp. - Sugar
    • 1/4 Tsp. - Salt


    MARINADES

    WILD MEAT MARINADE

    Ingredients
    • 2c. - Red Wine
    • 1/2C. - Red Wine Vinegar
    • 1 Tbsp. - Garlic, minced
    • 3 - Bay Leaves
    • 10 - Black Peppercorns, crushed
    • 15 - Cardamon Pods
    • 2 Tbsp. - Fennel Seeds
    • 1/2 Tsp. - Anise Seeds
    • 1 Tsp. - Corriander Seeds
    • 1 Tsp. - Thyme, dried
    • 1/2 Tsp. - Fenugeek Seeds
    Method
    1. In a small dry sauté pan heat all but first three ingedients till they start to smoke. Immediately transfer to dish to cool.
    2. Combine spice mix with remaining ingredients and low boil covered for 1/2 hour.
    3. Cool and strain.


    MEAT RECIPES

    BRISKET WITH 40 CLOVES OF GARLIC

    serves 10-12

    Ingredients
    • 5 Lb. - Brisket
    • 2 Tbsp. - Paprika
    • 1 Tbsp. - Salt
    • 1 Tsp. - Pepper
    • 1 - Large Onion, sliced
    • 40 Cloves - Garlic, peeled
    • 20 - Shallots, peeled and halved
    • 1 Can 28 Oz. - Plum Tomatoes, crushed with juices
    • 2 C. - Water
    Method
    1. Rub brisket with paprika, salt and pepper. Marinate for 1 hour or more.
    2. Place onion, garlic and shallots in bottom of roasting pan or dutch oven.
    3. Place brisket on top.
    4. Pour tomatoes, juice and water over and around brisket.
    5. Roast in 350*F preheated oven till tender 3 1/2 hours. Check every 1/2 hour to maintain water in pan so is halfway up roast.
    6. Uncover for additional 1/2 hour to brown.
    7. Remove brisket and chill.
    8. Defat sauce and puree with the garlic, shallots and tomatoes.
    9. Slice cold roast and place in roasting pan and cover with sauce.
    10. Reheat in covered pan at 350*F for about an hour.

    DEVILED LAMB KIDNEYS. - Excellent breakfast dish.

    serves 2

    Ingredients
    • 3 - Lamb Kidneys
    • 3 Tbsp. - Vinegar
    • 1 Tsp. - Worchestershire Sauce
    • 1 Tsp. - Dried Mustard
    • 1/4 Tsp. - Cayenne
    • 1/2 Tsp. Tobasco or other pepper sauce
    • 1/4 C. - Melted Butter
    Method
    1. Cut kidneys in half (from pole to pole not the equater) and peel outer membrane. Remove any visible fat.
    2. Sauté in Butter till barely cooked.
    3. Combine remaining ingredients and toss with kidneys over heat for one minute.

    LAMB TANGINE WITH COUSCOUS
    serves 8

    Ingredients
    • 2 Tbsp. - Olive Oil
    • 4 Lbs. - Stewing Lamb, lean and 1 inch cubes
    • 2 - Onions, finely chopped
    • 3 Cloves - Garlic, finely chopped.
    • 1 Tbsp. - Ginger Root, finely chopped.
    • 1 Tbsp. - Cumin, ground.
    • 1 Tbsp. - Corriander, ground.
    • 1 Tsp. - Cinnamon, ground.
    • 1/4 Tsp. - Red Chili Flakes.
    • 2 X 28oz. - Plum Tomatoes, crushed with juices.
    • 3 Tbsp. - Honey.
    • 3 Tbsp. - Lemon Juice.
    • 1 Tbsp. - Sesame Seeds, toasted.
    • 1/4 C. - Cilantro, fresh chopped.
    • 1 - Lemon in wedges.
    Method
    1. Season lamb and brown in Dutch oven in batches.
    2. Discard all but 1 Tbsp. fat, add onions, ginger and garlic, cook till translucent.
    3. Add cumin, corriander,cinnamon and chili, cook 30 seconds.
    4. Add tomatoes and bring to boil, add lamb and simmer gently 1 1/2 - 2 hours.
    5. Defat and add honey and lemon. Boil till sauce is desired thickness.
    6. Serve lamb over couscous and garnish with sesame seeds and cilantro.

    MerguezHEALTH SAUSAGE(Merguez) - Healthier alternative to sausage that contain Nitrates, saturated animal fats and smoke. Very good for any strong flavor meats like mutton, game etc.

    Ingredients
    • 20lbs. - Lean Meat
    • 6 Tbsp. - Red Pepper Flakes
    • 4 Tbsp. - Cummin Seed
    • 4 Tbsp. - Ground Cummin
    • 6 Tbsp. - Thyme
    • 1 1/2 Tbsp. - Ground Nutmeg
    • 8 Tbsp. - Powdered Garlic
    • 4 Tbsp. - Salt
    • 3 Tbsp. - Black Pepper (coarse)
    • 10 Tbsp. - Paprika
    • 2 C. - Olive Oil
    Method
    1. Mix ingredients thoroughly and use either 'breakfast sausage' or Thin casing.
    2. Alternately form thinnish patties.
    3. Sauté with olive oil


    TortierreCHICOUTIMI TOURTIERE - Genuine Quebecois recipe. Very good for any strong flavor meats like game etc.

    Ingredients
    • Lean Meat - Cubed in bite size pieces, mix of wild game and pork, or beef and pork if unavailable.
    • Potatoes cubed
    • Onions, coarse chop
    • Salt and Pepper to taste
    • Pie Crust 
    Pie Crust
    • 4C - White Flour
    • 1-1/2C - Dark Rye Flour
    • 2 tsp. - Salt
    • 1 lb. - Lard (or shortening)
    • 1 - Large Egg
    • 1 tbsp. - White Vinegar
    Combine flour and salt, cut in lard with fingers or pastry cutter till resembles coarse meal with some chunks as big as a pea. Beat together egg and vinegar and then add enough water to make one cup and mix. Add slowly to flour mix and stir with a large spoon and keep adding water about 2 tbsp. at a time, mix till dough holds together. Wrap in plastic and let rest in fridge for at least 2 hrs and up to 2 days.
    Method
    Mix meat with salt, pepper and onions and let it for the day in the fridge. To put your ingredients in the tourtiere Line a deep oven proof casserole dish. You layer. one layer of meat, one layer of potatoes, one layer of meat, one layer of potatoes, until your are close to the top. Pour water until it rise over your ingredients. Put your crust on top.

    Cook at low eat for several hours.  Ex:  overnight 225F starting by 11:00-midnight It will be done for lunch.  Therefore,  your tourtiere will not be dry but moist.  you can add to your will game a meat that will have a little bit more fat if you desire.  like pork.




  • PASTA RECIPES


    BIG LASAGNA
    serves 20

    Ingredients
    • 1 - Xtra Large Foil Roaster
    • 2 - Pkg. Lasagna Noodles, cooked
    • 1 Lb. - Dry Curd Cottage Cheese
    • 2 Pkg. - Frozen Chopped Spinach, thawed
    • 1 Small Can - Chopped Black Olives
    • 6 - Eggs
    • 4 Tbsp. - Basil
    • 9 Lbs. - Ground Beef
    • 2 Lrg. Cans - Tomato, chopped or pureed
    • 2 Cans - Mushrooms, stems and pieces
    • 3 - Large Onions, chopped
    • 1 Head - Garlic, smashed and finely chopped
    • 6 Tbsp. - Oregano
    • 1 Tbsp. - Thyme
    • 1 Tbsp. - Red Pepper Flakes
    • Salt and Pepper
    • 1 Lrg. - Brick Mozzerella Cheese, shredded
    Method
    1. Combine cottage cheese, eggs, spinach, Basil, olives, salt and pepper
    2. Sauté meat till liquid is reabsorbed, pour off grease
    3. Add remaining ingredients except noodles and shredded cheese. Simmer.
    4. On bottom of roaster place a layer of some sauce.
    5. Layer 1/3 of noodles, 1/3 of sauce on top, layer 1/3 of noodles.1/3 of sauce on top.
    6. Layer of remaining 1/3 noodles, then spinach mixture.
    7. Top with remaining sauce and shredded cheese.
    8. Three hours to cook from refridgerator.

    CHEESE SPIRALS
    serves 4 (2 each)

    Ingredients
    • 8 - Lasagna Noodles, cooked
    • 1/2 C. - Mozzarella Cheese, grated
    • 1/2 C. - Ricotta Cheese
    • 2 Tbsp. - Parmesian Cheese, grated
    • 2 Tsp. - Sweet Basil
    • 1 Tsp. - Marjoram, crushed
    • 1 - Egg white, beaten
    • 3 C. - Tomato Based Sauce
    Method
    1. Combine cheeses, herbs and egg whites and mix.
    2. Spread mixture on noodles and roll up jelly roll fashion
    3. Place seam side down in pan and cover with tomatoe sauce.
    4. Bake in preheated 350°F oven for 30-40 minutes till bubbling.

    CILANTRO PESTO - Makes 500ml (1 pint)

    Ingredients
    • 150g - Cilantro, Stems Removed
    • 100g - Pine Nuts, Toasted
    • 1 C - Olive Oil
    • 15g - Garlic
    • 4 Tbsp. - Lime juice
    • 5g - Jalapeno or Similar Pepper (or to taste)
    • 1 Tsp. - Salt
    • 1/2 Tsp. - Sugar
    • 1/2 C - Parmesean Cheese, Grated (or to taste)
    Method
    1. Combine all in blender or food processor and pulse till mix is soft and paste like.

    NOTE: - Leave out cheese, garlic and pine nuts and then can be frozen and cheese added when thawed

    PASTA PUTTANESCAPenne-Puttanesca
    serves 4

    Ingredients
    • 3 Tbsp. - Olive Oil
    • 2 Cloves - Minced Garlic
    • 4 - Chopped Anchovy Fillets
    • 28oz/796ml Can - Drained Plum Tomatoes, diced
    • 2 Tbsp. - Tomato Paste
    • 2 Tbsp. - Capers, rinsed and drained
    • 3/4 Tsp. - Tabasco, or other pepper sauce
    • 3/4 Tsp. - Oregano, dried
    • 1/2 C. - Black, Green, Black and Green Olives, pitted and slivered
    • 2 Tbsp. - Parsley, fresh chopped
    • 14oz. - Pasta;Rotini (corkscrew) Penne (tubular) hot/cooked
    • Garnish - Additional Sliced Olives and Parmesean Cheese
    Method
    1. In medium hot skillet sauté in olive oil the garlic and capers for three minutes till transperant
    2. Stir in tomatoes, tomato paste,capers, pepper sauce, and oregano. Simmer five minutes stirring occasionally
    3. Stir in olives and parsley and simmer two more minutes.
    4. Toss sauce with hot pasta in serving bowl.
    5. Garnish

    PICKLES

    Crunchy Dill Pickles - After trying many recipes I like this one. It has less vinegar than most and the hot processing if you want to keep for over the year takes place after they have been cold fermented for 7 days which is when I like to eat them. Also the soaking in ice water really works as well as trimming the ends.

Ingredients

  • 8 C. - Water
  • 1 C. - Vinegar
  • 1/2 C. - Pickling Salt
  • 1 Gal. - Cukes
  • 1 C. - Dill, leaves and flowers, packed
  • Taste - Garlic, Hot Peppers, Pickling Spice

Method

  • Cut blossom and stem end off cukes and soak in iced water for not less than 2 hrs. or more than 8 hrs. Replace ice as necessary
  • Mix water,vinegar, spices and salt together till dissolved.
  • Add 1/2 the cukes to jar, then layer dill weed, spices and garlic, then top 1/2 of cukes.
  • Fill with the brine so all is covered
  • Cover with plastic wrap and elastic band, set at 19°C(68°F) for 7 days skimming scum on top if present. Strain brine and put pickles in sterilized sealers. Boil brine and add to sealers, process for 10 mins. in boiling water.

Tomato-Mango Salsa -Yield 6 Pints, I would sprinkle the salt over the chopped tomatoes and let drain for awhile so as not to get a 'runny' salsa.

Ingredients

  • 5lbs. - Tomatoes (as purchased)
  • 2lbs. - Mangos (as purchased)
  • 1lb. - Onions (as purchased)
  • 2tsp. - Garlic finely chopped.
  • 2tsp. - Gingeroot finely chopped.
  • 1C. - Brown Sugar.
  • 1C. - Vinegar.
  • 1gram - Ascorbic Acid (vitamin C tablet)
  • 3tsp. - Salt
  • 1/2tsp. - Black Pepper
  • Hot Pepper to taste.

Method (fresh)

  1. Blanch and peel tomatoes and chop coarsley.
  2. Peel and chop mangos.
  3. Place tomatoes and mangos in colander and let juice run off.
  4. Chop onions, garlic and ginger finely.
  5. Combine all.

Method (canned)

  1. Heat all to boiling and simmer for 10 mins.
  2. Fill Pints leaving 1/2in. headspace.
  3. Add pints with lids on, rings loose(ish) and process submerged for 15mins. Make sure timing starts when water returns to boil.

SAUCES

White Clam Sauce

Ingredients

    • 1 Can - Baby Clams
    • 1 Can - Cream of Mushroom Soup
    • 1/2 Pint - Half and Half Creamer
    • 1 Tsp. Creamed Horseradish

STEWS

  • BURGOOBurgoo
    Makes 2 Quarts

    Ingredients
    • 6 Slices - Bacon
    • 3 lb. - Whole Chicken
    • 2/3 lb. - Beef (cheap cut with bone best)
    • 2/3 lb. - Pork (cheap cut with bone best)
    • 1 2/3 C. - Water
    • 1 Can - Crushed Tomatos
    • 1-2 - Potatos, cubed
    • 1-2 Stalks - Celery, chopped
    • 1-2 - Carrot, chopped
    • 1 - Onion, chopped
    • 1 - Green Bell Pepper, chopped
    • 1 Sm. Can - Sauerkraut
    • 2/3 C. - Kernal Corn
    • 1/3 C. - Lima Beans
    • 1/3 C. - Peas
    • 4 Cloves - Garlic, crushed and minced
    • 2 Cans - Beef Broth, undiluted
    • 2/3 C. - Red Wine
    • 1/2 C. - Ketchup
    • 4 oz. - Worchestershire Sauce
    • 4 oz. - A-1 Sauce
    • 1 Tsp. - Salt
    • 1 Tsp. - Pepper
    • 1 Tsp. - Dried Thyme
    • 1/4 Tsp. - Dried Chili Flakes (or more)
    • 3 Tbsp. Flour
    Method
    1. Fry bacon till crisp and reserve drippings.
    2. Add meats and tomatos to large stockpot, boil.
    3. Simmer at least one hour, remove meats, debone, chop and return.
    4. Make roux with flour and bacon drippings and add to pot.
    5. Add remaining ingredients and cook over low heat for 4 hours.
    6. Even better re-heated as leftovers

    VEGETARIAN

    PEPPER STEW

    Ingredients
    • 3 Tbsp. - Olive Oil
    • 1 Lrg. - Sweet Red Pepper
    • 1 Lrg. - Sweet Green Pepper
    • 1 Lrg. - Sweet Yellow Pepper
    • 1 Lrg. - Red Onion, coarsley chopped
    • 3 - Garlic Cloves, chop fine
    • 1 Can - Anchovies
    • 1 Tsp. - Oregano
    • 1 Tsp. - Black Pepper
    • 1 Tbsp. - Vinegar
    Method
    1. Heat frypan and pour in olive oil.
    2. Add coarsley chopped peppers and onions. Stir fry for 3 mins. Add anchovies and sauté till they disappear.
    3. Simmer over low heat for 10-15 mins.
    4. Add vinegar for 30 secs., serve hot, lukewarm or cold.