Shiela Prew's Walnut Dream Bars (From Carols)
Chris' Roomate Carol's friends in Deep Cove's neighbor's daughter's boyfriends mother's Apple Pie
Basic Gumbo (Sausage and Chicken)
MOM'S MARINATED VEGETABLE & CHICK-PEA SALAD
Scottish Oat Scones
1 1/2 c. all purpose flour
2 c. rolled oats
1/4 c. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. currants, date pieces
2 eggs, beaten
1/2 c. butter, melted
1/3 c. milk
Mix dry ingredients in lg. bowl. Make well in center. Beat egg
until frothy, mix in melted butter & milk. Pour into well.
Stir to make a soft dough. Pat into two 6-7" circles.
Transfer to a greased baking sheet. Score tops into quarters.
Bake at 425 degrees for 15 min until risen and brown.
Six minute
chocolate cake
1 1/2 c. unbleached white flour
1/3 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1 c. sugar
1/2 c. vegetable oil (or 1/2 melted butter)
1 c. cold water or brewed coffee
2 t. pure vanilla extract
2 T. vinegar
Glaze:
1/2 pound bittersweet chocolate
3/4 c. hot water, milk or half & half
1/2 t. pure vanilla extract
Preheat oven to 375deg
Sift together dry ingredients in pan.
Add mixed liquid EXCEPT vinegar.
Add vinegar + mix quickly.
Stir until distributed.
Bake 25-30 min.
9" round or 8" square pan.
!*@&#^ good bbq
marinade
5/13/96
Lemon J.
Oyster sauce
Low salt soy sauce
Garlic cloves
The recipe you were asking about is from The
Harrowsmith Cookbook, Volume 2,
one of my favourite and most dog-eared cook-type books. It is:
Eat Mores
1 cup peanut butter
1 cup honey
1 cup carob powder
1/2 cup raisins (Thompson are best)
1/2 cup coconut
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
Melt peanut butter and honey in top of double boiler. Add carob
powder and
mix. Add remaining ingredients.
Press into lightly buttered 9"X9" pan. Cover and
refrigerate for 2 to 3
hours, then cut into squares.
Shiela
Prew's Walnut Dream Bars (From Carols)
1/2 c butter
3 tbsp brown sugar
1c flour
======
Mix well, and press into 8" tin; bake 15 min.
2 eggs
1c brown sugar
1/2 tsp b. powder
2 tbsp flour
1 tsp vanilla
3/4c walnuts or almonds
1/2c coconut
1/2c choc chips
=====
Mix well, and pour over crust.
Bake 20 min at medium; Cool before cutting.
Chris'
Roomate Carol's friends in Deep Cove's neighbor's daughter's
boyfriends mother's Apple Pie
1 pieshell
12 apples (grannies, or macintosh)
Peeled, cored, and quartered
Apples tossed in:
==============
1/2c brown sugar
1/2tsp nutmeg
your idea of good quantity of cinnamon
2 tbsp lemon juice
Topping:
=======
1c flour
1c brown sugar
1c margarine
-------
1) Carefully pack quartered apples into pie shell, so they are
heaping in pie shell, but not falling out
2) pour remaining juice which apples were tossed in, on top of
apples in pie shell
3) crumble/mix together the topping and pat/spread onto pie
Cook about 1 1/4hrs at 350-400degF in a brown paper bag (careful
it does not touch sides of oven); fold bag underneath the dish.
Put bag on a cookie sheet, or you'll have apple ooze all over the
oven.
:) Devour!
Basic
Gumbo (Sausage and Chicken)
2 lbs. chicken parts (broiled or boiled)
1 lb. andouie sausage
1 1/2 cup chopped onion
1 1/2 cup chopped bell pepper
1 cup chopped celery
1 cup oil
1 1/2 cup flour
2 gallons water or chicken broth
1 Tbsp. file gumbo
salt to taste
First you make a roux by slowly cooking oil and flour in a large
pot over medium low heat, stirring so as not to burn the flour.
Flour will slowly begin to brown. Continue stirring until roux is
a milk chocolate brown color. Add onion, pepper and celery. Roux
will begin to darken quickly so stir every few minutes. Once roux
is very dark and thickened, pour it slowly into the water or
broth stirring slowly. Add precooked chicken pieces or you can
de-bone and just add the chicken meat. Cut up sausage into small
pieces and add to the pot. Season with salt, file gumbo and
Tabasco hot sauce if you like. Let pot simmer for about an 1
hour. Best to serve the second day after the flavors have merged.
Gumbo with Okra
Roux:
------
1/2 c flour
1/2 c olive oil
Combine flour & oil in pan. Cook roux stirring continuously
for 40-45 minutes (and maybe longer) until dark brown.
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper
1 cup chopped celery
2 cloves garlic, crushed
1/2 c green onion, chopped
Combine all above ingreds. and add to roux. Stir five minutes
until veggies tender.
4 quarts chicken stock
1/2 lb turkey sausage, sliced 1/4 wide
2 lbs. cooked chicken (e.g., in oven)
Bring chicken stock to boil. Add roux/vegetable mixture to stock
1/2 cup at a time, stirring after each addition. Add 2
tablespoons Tony Chacheries. Simmer 1/2 hour. Add to stock
16 oz sliced Okra (canned, frozen or fresh),
Add sliced sausage and 2 lbs chicken. 20 minutes before serving
add:
1/2 c chopped parseley.
NOTE: When I made this last time I had to bring to a rolling boil
for at least 1 hour after all was done to get everything to
"get together."
Baked Ziti ala
Mom Marasco
1 lb. ground beef
1 lb. hot Italian sausage
olive oil (enough to cover bottom of skillet)
1 garlic clove, crushed
1 small onion, chopped
1 lb. can whole tomatoes (drained with juice reserved for later)
1 small can tomato paste
2 small cans tomato sauce
pinch of fresh basil
1 tsp. fresh oregano
1 bay leaf
8 oz. dry ziti (we use small tube pasta)
1 lb. mozzarella, cut into small cubes (reserve 1/4 lb. sliced
for topping)
1 lb. of love
Fry sausage ahead, cool and cut into 1/4 inch slices. In a large
skillet, over low heat, lightly brown ground beef in oil. Pour
off most of the oil. Add garlic and onion to meat and brown
lightly. Cut up whole tomatoes and add to meat. Add sauce and
paste to meat, rinsing cans with the juice from the whole
tomatoes. Add herbs and simmer covered for 1-1 1/2 hrs stirring
occaisionally. Drop ziti into boiling water, boil for only 12
minutes. Strain. In casserole dish, layer, starting with sauce,
cheese, then the ziti. Repeat layers. Last layer is just sauce
topped with cheese slices. Bake in a 350 degree, preheated oven
for about 1/2 hour or until cheese on top is slightly browned.
Easy Pumpkin Bread
4 eggs
3 cups sugar
1 c oil
3 1/3 c flour
1 1/2 t salt
1 t cinnamon
2 tsp. baking soda
1 t. nutmeg
2 c pumpkin
2/3 c water (can be juice or part juice from pumpkin meat)
1/2 c chopped pecans (opt.)
1 c raisins (opt.)
Beat eggs, add sugar gradually, then add oil. In separate bowl,
sift together dry ingredients and then add dry ingreds in thirds
alternating w/ pumpkin and water. Place batter in greased and
floured loaf pans (don't fill more than 1/2 way!). Bake in 350
deg oven for about 1 hr (usually less). Yield: 3 loaves.
* In addition to, or instead of, pecans, you can use other nuts,
currants or little chips.
Onion soup
large white onion
sliced (not chopped)
olive oil
-----
*low* heat until caramelized
Add water.
Add chicken stock.
Serve with a hunk of bread in the soup, and cheese on top (e.g.,
parmesan).
Brownies from
Tamara
8 ounces unsweetened chocolate
1 1/2 cups butter
6 eggs
3 cups granulated white sugar
1 1/2 cups flour
1 tablespoon vanilla extract
1 cup chopped walnuts
Melt chocolate and butter over hot water; cool. Beat eggs until
lemon coloured.
Gradually add sugar, beating until thick, about 3 minutes. Stir
in chocolate mixture.
Fold in flour, vanilla and nuts. Pour into two greased and
floured 8-inch square pans.
Bake at 350 degrees F for 35 to 40 minutes. Do not overbake.
These brownies should
be very moist in the centre. Freezes well.
Toppings:
Sprinkle with chopped nuts and chocolate chips before baking.
or
Sprinkle cooled brownies with icing sugar.
or
Glaze: melt 1 ounce of unsweetened chocolate with 1 tablespoon of
butter and 1/4 cup
milk. Blend until smooth. Add 1 1/4 cups icing sugar; blend well.
Spread over 1 pan of
cooled brownies.
or
Rocky Road topping: sprinkle 2 cups of miniature marshmallows
over 1 pan brownies.
Broil under pre-heated broiler until golden brown. Drizzle with 1
ounce melted semi-
sweet chocolate.
MOM'S
MARINATED VEGETABLE & CHICK-PEA SALAD
Makes about 10 cups/2.5 L
Preparation time: 15 minutes.
3 cups cauliflower 750 ml
2 cups thinly sliced carrots 500 ml
2 small zucchini, sliced 2 (note: I used english cucumber)
1 each sweet red & green
pepper, cut into bit-size pieces
1 can (19 oz/540 ml) chic-peas, drained
Marinade:
1/2 cup olive oil 125 ml
1/4 cup red wine vinegar 50 ml
2 cloves garlic, minced
2 tsp dried basil 10 ml
1 tsp dried oregano 5 ml
1 tsp granulated sugar 5 ml
Salt and freshly ground pepper to taste.
* Cook cauliflower and carrots in boiling water until just
tender-crips,
about 1 minutes. Drain and plunge into cold water; drain well and
place in
large bowl. Add zucchini, peppers and chick-peas.
* Whisk together marinade ingredients, pour over vegetables and
toss.
Cover tightly with plastic wrap or transfer to large plastic bag
and
refrigerate for at least 4 hours or up to 4 days; stir mixture or
turn bag
occasionally.
3 T. butter
3 T. flour
1 1/2 c. milk
1/2 t. each garlic salt, onion salt, pepper, dry mustard
1/4 t. oregano
1 1/2 c. shapr, med. monterrey Jack chees, grated (1/2 lb.)
2 1-lb. 4 oz. cans white hominy, drained
1 4-oz. can chopped green chilis
Make sauce by browning butter and flour lightly. Slowly stir in milk, add seasonings. When well blended and thickened, add grated cheese. (It is not necessary for cheese to melt completely). Mix in well drained hominy and undrained chilis. Pour into buttered casserole, 1 1/2 qt. size, sprinkle with paprika and bake uncovered: 40 min. at 325 or 30 min at 350.
Larb Tofu
*** Soak sticky rice ***
See below for sticky rice directions.
*** BLENDER ALERT***
This receipe needs a blender
1 (454gram) package firm tofu
4 tbsp uncooked brown rice, baked in oven (200F) until brown;
pulverize to dust in blender
1/4 c sliced shallot
1/4 c fresh coriander (chinese parsley; cilantro), chopped fine
fresh mint leaves
** Copious quantities of sticky rice
1) Cut tofu into 1/4 inch slices; Fry in a small amount of oil
until lightly brown. Chop into small cubes.
2) Place all ingredients, except mint, in a bowl.
3) Sprinkle mint on top.
Serves two. Double if you're feeling extra hungry. Eat with
plenty of sticky rice.
Making sticky rice:
1) Wash rice in cold water
2) Soak in plenty of cold water for at least 2 hours (overnight
in fridge OK too)
3) Steam with a tight lid until done
Optional:
Add coconut milk after sticky rice done, but when its still in
the steamer. Steam for 5-10 more minute.
Cookies &
Cream Cheesecake
--------------------------
2c (24) oreo cookies, crushed
6 T butter
Combine & press onto bottom & 1 1/2 " up sides of
9" spring form pan.
1 envelope gelatin (unflavored)
1/4 c. cold water
1 8 oz. pkg. cream cheese
1/2 c. sugar
3/4 c. milk
1 c. whipping cream, whipped
1 1/4 c. (10) oreo cookies, chopped
Soften gelatin in water; stir over low heat until dissolved (if
you leave the gelatin in the water for a while, it solidifies --
thats OK -- just heat it up anways). Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin and milk, mixing until blended.
Chill until thickened but not set (this does not take to long,
perhaps 15 min to 1/2 hr). Fold in whipped cream. Reserve 1/2 of
mixture; pour 1/2 over crust. Top with cookies (chopped), then
with rest of mixture. Chill until firm.