Cranberry Orange Relish

Ingredients:

2 cups fresh or frozen cranberries, rinsed and drained
1 large orange
3/4 cup sugar, or to taste

Preparation:
Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor. Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving.

Mother Bolles's Sweet Potatoes

Ingredrients

3 18-ounce cans of sweet potatoes, drained
1 cup light brown sugar, packed
3 Tablespoons cornstarch
3/4 teaspoon salt
1 Tablespoon grated orange peel
1 1/2 cups orange juice
6 Tablespoons butter or margarine
1/2 cup dry sherry (e.g., Dry Sack--not cream sherry)
1/4 cup coarsely-chopped pecans
1/4 cup pecan halves

Procedure

*Pre-heat oven to 325 degrees.
*Arrange drained, sliced sweet potatoes in 1 1/2 - 2 quart shallow baking dish.
*In medium saucepan, combine brown sugar, cornstarch and salt.
*Stir in orange peel and orange juice.
*Bring to boiling, stirring constantly; do not let bottom burn.
*Reduce heat immediately and simmer for 3 minutes or until slightly thickened.
*Remove from heat.
*Stir in butter, sherry, and chopped pecans.
*Pour over the sweet potatoes in the baking dish.
*Artistically arrange pecan halves on top.
*Bake uncovered until bubbly, between 30-40 minutes.

Note: You can make this in advance (up to one day before) to the point of baking; cover; then refrigerate to bake later.

Pimento Cheese

*This is how you make some good pimento cheese.  Can't remember where it came from.

Ingredients:

1 pound sharp cheddar cheese

1/2 pound Monterey Jack cheese

2 medium kosher dill pickles

2 or 3 cloves of garlic

1 4-ounce jar of pimentos, drained

Directions:

Cut all ingredients except the pimentos into large chunks. Place all ingredients in a food processor and pulse it short of a puree, so that it's pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of quality mayonnaise.

Refrigerate, but set out for 20 to 30 minutes before use.

Creamed Spinach

* This is a great recipe.  It's delicious, easy, relatively healthy, and inexpensive.

Ingredients:

1 lb spinach

2 cups water

1 peeled clove garlic

2 tablespoons butter or Earth Balance

2 tablespoons finely chopped onion

1 tablespoon all-purpose flour 

1/2 cup vegetable (or chicken) broth

1/2 teaspoon sugar

salt

black pepper

Directions:

Wash and de-stem the spinach.  In a large saucepan, bring 2 cups of water to a rapid boil.  Toss in the spinach, reduce the heat, cover, and simmer for about 5-7 minutes.  Drain well, then chop finely.  

Rub a medium skillet with the garlic, then put it over medium heat, and melt the butter.  Add the onion, stir until golden.  Blend in flour, then slowly stir in the broth and sugar.  When the sauce is "smooth and hot," add the spinach and stir for 3 minutes.  Remove from heat, add salt and pepper to taste.  Serve immediately.

Julia Child's Cassoulet

* I've never made this, but I love Cassoulet, and if I ever do make it, I might use this recipe.

From "Julia's Menus for Special Occasions" (Knopf)

Serves 10-12

For the beans:

2 pounds (5 cups) dry white beans,

such as Great Northern

1 pound fat-and-lean salt pork

(rind optional)

1 large herb bouquet made up of

8 parsley sprigs, 4 garlic cloves,

1/2 teaspoon thyme and 2

imported bay leaves,

all tied in washed cheesecloth

Salt, to taste

For the cassoulet:

4 pounds bone-in lamb shoulder,

sawed into stewing chunks

Rendered goose fat, or cooking oil

2 large onions, sliced

4 or 5 large garlic cloves, minced

4 or 5 tablespoons tomato paste

1/2 teaspoon thyme

2 imported bay leaves

2 cups dry white wine

3 cups beef stock or bouillon, or

more if needed

Salt and pepper, to taste

5 pounds preserved goose, cut in

pieces, plus cracklings

11/2 to 2 pounds sausage, such

as kielbasa or chorizo, or sausage

meat formed into cakes

3 tablespoons rendered goose fat

or melted butter; more if needed

2 cups moderately pressed-down

fresh white crumbs from crustless,

nonsweet French or Italian bread

1/2 cup moderately pressed-down

minced fresh parsley

Prep:

Make the beans:

Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 41/2 quarts water, cover and bring to a boil. Boil uncovered for exactly 2 minutes. Cover and let sit for exactly 1 hour.

Meanwhile, if you are using the salt pork, remove the rind and cut pork into slices 1/2 inch thick. Simmer rind and pork in 3 quarts water for 15 minutes to remove excess salt. Rinse in cold water, drain and set aside.

When the beans have finished soaking, bring them to a simmer, adding the optional pork and rind, the onion and herb bouquet, and 1 tablespoon salt if you have not used salt pork, 1/2 tablespoon if you have. Simmer slowly, partially covered until the beans are just tender, about 11/2 hours, adding boiling water if needed to keep beans covered at all times, and salt to taste near the end of the cooking. (May be done up to 3 days in advance; refrigerate. Bring just to a simmer before proceeding with the cassoulet.)

To make the lamb:

Dry lamb pieces. Film casserole with fat or oil, heat to very hot, but not smoking, and brown lamb pieces, a few at a time, removing the browned pieces to a dish. Pour out excess fat and brown the onions lightly. Return lamb to casserole, add garlic, tomato paste, herbs, wine and enough stock just to cover lamb. Salt lightly, cover and simmer slowly until lamb is tender, about 11/2 hours. Correct seasoning. When cool, remove and discard bones from lamb. (May be cooked up to 3 days in advance; when cold, cover and refrigerate lamb in its cooking liquid. Discard congealed surface fat before using.)

To assemble the cassoulet:

Remove bones from preserved goose and, if you wish, the skin. Cut goose into serving chunks the same size as the lamb pieces. If using salt pork, cut it into thin slices. If using sausage, cut in half lengthwise, then into chunks, and brown lightly in a frying pan with goose fat or oil. If using sausage meat, form into cakes about 11/2 inches across, and brown in fat or oil.

Using a slotted spoon, remove beans from their liquid, but reserve liquid. Arrange a third of the beans in the bottom of a 6-quart casserole. Cover with a layer of lamb, goose, sausage, a handful of goose cracklings and, if using it, half the salt pork. Repeat with a layer of beans, then meat. End with a layer of beans, coming to within about 1/4 inch of the rim of the casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as needed just to cover the beans. Spread breadcrumbs and parsley over the top. (Recipe may be prepared to this point up to 2 days in advance, but if the beans and lamb have not been freshly cooked, bring them to a simmer for several minutes before assembling cassoulet, to prevent any chance of spoilage. When cool, cover and refrigerate.)

Cooking the cassoulet:

If you have assembled and refrigerated the cassoulet in advance, place the covered casserole in a 325-degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant-read thermometer, then proceed as directed below. Heating the cassoulet on the stove to this point may cause the beans on the bottom to scorch.)

Heat oven to 400 degrees.

Bring casserole to a simmer on top of the stove, then set it in the oven. Bake for 20 to 30 minutes, until breadcrumb topping has crusted and browned lightly. Break the crust into the beans with the back of a spoon and return casserole to the oven. Lower temperature to 350 degrees and continue baking 15 minutes or more until a second crust has formed. Break it into the beans, and if the cooking liquid seems too thick or the beans dry, add a spoonful or so of the bean-cooking liquid. When the crust forms again, the cassoulet is ready to serve.

Gooey Butter Cakes

* My absolute favorite thing to bake, ever. Good when they're hot. Good when they've sat around several days. Simply, good.

Cake Ingredients:

One 18 1/4-ounce package yellow cake mix
1 egg
8 Tablespoons (1 stick) butter, melted

Cake Directions:

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly-greased 13 x 9-inch baking pan. Prepare filling.

Filling Ingredients:

One 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 Tablespoons (1 stick) butter, melted
One 16-ounce box powdered sugar

Filling Directions:

Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You will want the center to be a little gooey, so do not overbake.

Serves 15-20

Yalanchi Sarma

From one of my aunts:

* You should be able to find bottled grape leaves at any grocery store. Just be sure to rinse the leaves well and cut the stems.

*“SHINY” side down and you place about l/2 – 3/4 tsp. of mixture at the bottom of leaf closest to you – place “horizontally” across – roll – up once to cover bottom and then each side in and roll like a cigar. Good luck with that difficult maneuver!

Ingredients:

1 cup Carolina rice (rinsed with cold water)
4 Tbsp. tomato paste
4 cups chopped or (finely sliced onions)
juice of 3- 4 lemons
1 cup olive oil
2 Tbsp. dried mint
1 tsp. sugar *(vegan sugar if that's your thing)
1/ 2 bunch fresh dill (leaves only chopped) or l tsp. dried dill weed
¼ cup chopped parsley
1 tsp. Allspice
l/2 cup pignolia nuts
salt and pepper to taste

Directions:

Saute onions until yellow. Add rice and fry about 3-4 minutes. Add l/2 cup water. Cook until begins to boil. Add tomato paste, juice of 2 lemons, mix well. Cook 2-3 minutes on low heat. When liquid not quite absorbed, add parsley, dill, S & P, sugar, allspice, and pignolia nuts (optional). Turn off. Let mixture absorb on its own (like pilaf – but there still should be a little bit of liquid –oil when you mix it).

Roll mixture in grape leaves – place in pot. Place a dish upside down. Add l cup boiling water and juice of 3rd lemon (or to taste).

Cook very slow – low heat 30–40 minutes. Let cool in pan. Liquid must be absorbed and cool before serving. (Taste to make sure rice is cooked.)

Oatmeal Cinnamon Scones

Ingredients:

1/2 cup Earth Balance or other vegan margarine
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned oats
1/3 cup raisins *(the original recipe says "optional," but the scones would be too dry)
1/3 cup vanilla-flavored soymilk or plain soymilk *(I make it with plain)

Directions:

Preheat oven to 375°F.

Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.

Add soy milk and mix gently until a soft dough begins to cling together.

Turn dough out onto a lightly floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.

Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.

Makes 8 scones.

Chocolate Chip Cookies

*I've never made these, but recently ate them, enjoyed them, and asked for the recipe.

2 cups flour
1 cup vegan sugar/turbinado
2 teaspoons baking powder
cinnamon to taste
vegan chocolate chips to taste
1/2 cup canola or vegetable oil
1/4 cup water
1 teaspoon vanilla extract

combine dry ingredients in a large bowl. make a well and add wet ingredients.

bake at 350 for 10 minutes and check. after that, bake in 2 minute increments until the cookies look just a little too soft to take out (if they stay in until they actually look ready, they tend to get really hard... like tooth-breaking hard. but if you take them out when they're a little gooey, they are absolutely amazing.)

Greek Lemon Chicken Soup

From Williams-Sonoma Food Made Fast: Soup

Ingredients:

* Spending a few extra bucks at Whole Foods is all it takes to make this an organic dish.

Long-grain rice, 1 cup (7 oz/220 g)
Chicken broth, 3 cups (24 fl oz/750 ml)
Boneless, skinless chicken thighs or breasts, about 1-1/2 lb (750 g), cut into bite-sized pieces
Cornstarch (cornflour), 1 teaspoon
Egg yolks, 3
Lemon juice, from 1/2 lemon
Salt and freshly ground pepper

Instructions:

1. Cook the rice and chicken

Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.

2. Make the lemon-egg mixture

In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, and then 1 cup (8 fl oz/250 ml) of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.

3. Finish the soup

Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.

Yield: Serves 4

Tortellini with Proscuitto and Peas - Diet Style

1/2 lb fresh tortellini
1 c frozen peas
olive oil
1/4 lb deli sliced proscuitto, chopped
2 T flour
1 c milk
1/2 c grated parmesan
1/2 t pepper

Cook tortellini according to directions on the package. Add peas during the last 2 min of cooking, drain.
Coat a nonstick skillet with small amount of olive oil. Heat and add proscuitto. Remove meat once it is browned, set aside. Dissolve flour in milk in a small bowl and add to skillet. Stir until thickened. Remove from heat, add parmesan and pepper. Toss in tortellini, peas and proscuitto.

Bouillabaisse (as seen on The French Chef)

fish stock* or
1 quart clam juice

1/2 c olive oil
2 c chopped onions (or 1 c onions and 1 c leeks)
2 c chopped tomatoes

1 t basil
1/2 t fennel
2 1" pieces dried orange peel
2 large pinches of saffron
1/2 bulb garlic, chopped

parsley
French bread

Assortment of seafood including some of each of the following:
gelatinous fish such as cod and halibut
flimsy fish such as sun fish and perch
mussels (soaked and beards removed)
clams (soaked)
scallops
other possibilities: rockfish, eel, flounder, porgy, striped bass

Begin by sauteing the onions in olive oil in a large stock pot. When onions begin to soften, add tomatoes. Add spices to the stock pot. To pot add 2 1/2 quarts of fish stock* or 1 quart clam juice and 1 1/2 quart water. Slowly bring to a boil, let boil for 40 min. Salt to taste.

Strain the stock. Put stock back on heat, return to a boil and let boil 15min.

Place big pieces of gelatinous fish in the stock first, let boil for 5 min then add flimsy fish. Mussels, clams and scallops go in at the same time as the flimsy fish. Fill the stock with seafood until the stock just covers everything. Boil with shellfish for 5 min.

While stock is boiling, preheat oven to 325. Cut loaf of bread into slices and toast in oven. Place toasted bread in the bottom of soup tureen. When shellfish oven, pour bouillabaisse into tureen and sprinkle parsley on top. To serve, put a selection of fish in each serving bowl and spoon soup and bread over top.

Pair with a white Riesling or Rose wine.

*Fish Stock: Boil 1 fish head, 4-5 lbs bones and fish trimmings.

Red Beans and Rice - Diet Style

Ingredients:

1 cup of uncooked brown rice
4 links of chicken andouille (or other type of spicy chicken sausage)
two cans of red beans
1 chopped bundle of green onions
1 tbsp dried sliced garlic
1 bay leaf
black pepper (to taste)
creole seasoning (to taste)
olive oil
water

Instructions:

Cook the rice as indicated on the package. In a separate pot, lightly saute onions and garlic in olive oil. Cut up the chicken sausage, into "pennies" or smaller. When the onions become limp, add the sausage and the bay leaf. Let it sizzle for a couple of minutes, then add the red beans. Add pepper to taste. Pour some water in until the mixture is just short of being covered. Turn the dial to medium heat, and cover the pot. Over the next 30 to 40 minutes, stir occasionally. Towards the end, mash up some of the red beans if you desire a creamier texture. Serve hot over rice. Let each diner add creole seasoning to their serving.

Mother Bolles's Mac & Cheese

Ingredients:
1 can (10.5 oz.) condensed cream of celery soup
1 cup milk
1/2 tsp. prepared mustard
dash pepper
3 cups cooked elbow macaroni (cook in advance according to package directions)
2 cups shredded cheddar cheese
bread crumbs (optional)

Preheat oven to 350 degrees F
In a 1 1/2 quart casserole, blend the soup, milk, mustard, and pepper. Stir in the cooked macaroni and only 1 1/2 cups of the cheese. Bake for 20 minutes. Remove from oven. Top with the bread crumbs (optional) and remaining 1/2 cup of the cheese. Bake for another 10 minutes until bubbly.

Mother Bolles's Meatloaf

Ingredients:

2 cups freshly-made bread crumbs (four slices of bread ground in a food processor) OR 3/4 cup dry bread crumbs (premade/buy in super market)
1 onion, finely chopped
2 eggs, slightly beaten with a fork
2 pounds ground beef
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons dry mustard (buy in spice aisle in can or spice jar)
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk

Preheat oven to 350 degrees F
Butter the loaf pan. Combine all of the ingredients in a large bowl with your freshly-washed hands. Mix well. Pat into loaf pan and bake for 45 minutes. Let cool for five minutes. Drain off any fat carefully.

My Grandmother Mona used to coat with thin layer of ketchup on the top and then sprinkle more bread crumbs before baking.