Recipes Galore

Apple-Maple Jam

Wed, 09 Nov 2005 04:05:26 GMT

I don't know how many people really do home canning, but I have to post this recipe, because it is SO GOOD.

3 quarts finely chopped, peeled, cored apples (about 6 pounds)
6 cups sugar (I used sweet apples, so I cut this in half)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup pure maple syrup (do NOT use flavored pancake syrup!)

Combine all ingredients in a large saucepan. Bring slowly to a boil, then cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 8 half-pint jars.

And if you've never done canning and want to learn, check out http://www.homecanning.com/ - it's not nearly as difficult or involved as you'd think, and you can make some seriously delicious stuff that you'd never find in a store.

Red Lentil and Squash Curry Soup

Wed, 09 Nov 2005 04:02:12 GMT

This is really so much better than it sounds! I substituted yellow split peas for the lentils, and used a buttercup squash instead of butternut, and it was delicious.

2 tsp coarse salt
2 tbsp curry powder
12 oz red lentils
2 tbsp unsalted butter
1 onion, cut into 1/2" dice
4 cloves garlic, minced
1 tbsp freshly grated ginger
1 butternut squash (about 1 1/2lbs), peeled, seeded, cut into 1/2" pieces
2 14.5-oz cans low-sodium chicken stock (can use veggie broth instead)
2 cups water

Combine salt and curry powder, set aside. Rinse lentils, set aside.

Heat butter in a large saucepan over medium heat. Add curry mixture, stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash, cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10-15 minutes. Serve hot. Serves 6-8.

- from Martha Stewart Living, October 2001

Chicken Stew With Biscuits

Sun, 02 Oct 2005 22:26:43 GMT

I just made this for dinner tonight, oh my god, holy delicious. Inspired from a recipe from FoodTV.

5 chicken breasts with bone and skin
couple tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups homemade chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups chopped yellow onions
3/4 cup flour
3/4 cup half and half cream
4 carrots, diced and blanched for two minutes
2 cups frozen peas
small handful minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick unsalted butter, diced (works best when cold)
3/4 cup half and half cream
small handful minced fresh parsley
1 egg mixed with 1 tablespoon water or milk, for egg wash

Preheat the oven to 375.

On a cookie sheet, place chicken. Rub each piece all over with olive oil. Season with salt and pepper. Roast chicken 40 minutes. Let chicken cool, remove and discard skin, remove from the bone and chop chicken into small chunks. Place aside.

In small saucepan, heat up chicken stock and dissolve the bouillon cubes in the stock. In a large saucepan, melt butter and saute the onions until translucent. Add the flour, stir until all dissolved (like you are making a roux for gravy), and add the hot chicken stock to the sauce. Keep stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and cream. Add chicken, carrots, peas, and parsley. Stir well. Pour into a 9x13 baking dish, bake fifteen minutes.

In a bowl, combine the flour, baking powder, salt, and sugar. Mix with electric beater. Add the butter and mix until butter is broken down into smaller pieces. Add the cream and combine, adding parsley. On a surface that is well floured, roll out biscuit dough so dough is just under half and inch thick. Cut out circles using an inverted glass, you want 12 biscuits or so.

Put biscuits on top of stew after it is done it's initial 15 minute bake. Brush them with egg wash, put stew back into over and cook another 35 minutes or so - biscuits should be brown, and stew all bubbly like.

Yum yum yum.

Grilled Tomatoes and Pasta

Mon, 12 Sep 2005 22:36:28 GMT

In honour of Martha's new show premiering today, this recipe is inspired by one I saw on Martha Stewart Living awhile ago.

6 roma tomatoes
2 T.olive oil
salt
freshly ground pepper
1 t. dried thyme
dash garlic powder
1/2 c. freshly grated parmesan reggiano
some clubhouse seasoned parmesan and herb mix (optional)

Start boiling water for pasta, add salt.

Slice roma tomatoes in half, put into large bowl. Drizzle in about 2 tablespoons of olive oil, salt and pepper, a few dashes of garlic powder, and dried thyme. Toss well. Place tomato halves, face down onto hot grill, for about 12 minutes or so. Flip over, and grill more until soft and they start to charr ( i like mine really well done, almost burnt).

Cook pasta according to package instruction, although, fresh pasta would be REALLY good with this.

When tomatoes are done, cut them into chunks, place in large bowl. Drain pasta, add too bowl. Pour in grated parmesan, I also added a few dashes of some commerical parmesan and herb mix by ClubHouse, and another quick splash of olive oil. Toss, season with ground pepper and serve immediately.

A very light simple dish, and doesn't take too long to make.

Curry Spice Rub (for Chicken)

Mon, 18 Jul 2005 02:30:12 GMT

This is a recipe from everyday food... it's so good, we ate it for dinner on Friday & lunch on Saturday, then it was requested that I make MORE for dinner on Saturday and lunch today. Now that's good!

4 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon sugar

Mix together & store in a small airtight container. You'll end up with 10 teaspoons of spice rub.

To use, take 2 teaspoons of the mixture per 6-7 skinless boneless chicken thighs. Sprinkle generously over both sides and rub the spices into the meat with your fingers. Grill over medium flame till done. Heavenly!

Leftovers make a killer sandwich... spread 2 slices of good bread w/ mayo, then mango chutney. Add the chicken, sliced up, and some sliced fresh tomato. Enjoy!

Broccoli Salad

Sun, 26 Jun 2005 20:22:01 GMT

2 heads fresh broccoli
1 head fresh cauliflower
1 red onion, finely chopped
1/2 pound bacon
3/4 cup sultana raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Small handful of sunflower seeds

Fry bacon, allow to cool and then crumble it into small pieces. Cut broccoli and cauliflower into bite sized pieces. Add onion, backon, raisins, sunflower seeds and mix well. In a small bowl mix the mayonnaise, sugar, and vinegar together, pour over salad, chill and serve.

Strawberry Jello Salad

Sun, 26 Jun 2005 20:00:37 GMT

Long time no post, I know. I'm currently working 20 - 25 hours on top of attending school full time 40 hours per week, so I haven't had much time for kitchen wizardry lately. Anyway, this isn't actually mine, it's another recipe from similarmistake. Sounds tasty, can't wait to try it out.

1 lg or 2 regular boxes of strawberry jello
Boiling water
10 oz frozen sliced strawberries
Small can crushed pineapple, UNDRAINED
1 banana, mashed
1 cup sour cream
Spray a ring mold or a metal bowl with cooking spray and set aside. In a mixing bowl, dissolve the jello in 1 cup boiling water. Add the strawberries, stir until the berries are thawed and the mixture is
thickened. Stir in the pinapple (with its juice) and the banana. Spoon half of the mixture into the prepared mold. Gently top with the sour cream, and then layer the rest of the jello mixture over top. Chill at
least 4 hours, until firm, and unmold onto a serving plate. Serves 6-8.

Chicken Mushroom Casserole

Tue, 08 Mar 2005 03:02:18 GMT

So easy, and ready in an hour. Quite tasty for a cold, busy, day.

A few skinless boneless chicken breasts
1 10 oz can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup butter
salt
pepper
1 cup rice
2 cups water.
Few cloves roasted garlic

To roast garlic place three or four peeled cloves of garlic in a piece of tinfoil, drizzle on some olive oil, and make a little tinfoil "hut" so it doesn't leak. Roast in oven at 400 - 450 degrees for about twenty minutes.

In a 9 x 13 baking dish put melted butter in the bottom. Add chicken breast. Season with salt and pepper. Evenly distribute the onion soup mix over the chicken breasts, pressing it in to the meat. Blob the mushroom soup over each chicken breast, and smear it so it's evenly coated. Toss in chopped up roasted garlic. Sprinkle rice around the whole casserole dish, Add two cups of water, and bake for one hour at 325 degrees.

Roasted Winter Vegetables

Mon, 28 Feb 2005 01:11:52 GMT

Long time no write...I've been a busy girl. Been in the kitchen all day today making all kinds of goodies...banana chocolate walnut loaf, pot roast pork loin, garlic mashed potatoes, baba ganoush, and winter roasted vegetables.

Roasted Winter Vegetables

carrots
parsnip
celery
butternut squash
red onion
yam
garlic

Preheat oven to 375. Toss all in olive oil and balsamic vinegar. Season with salt and pepper. Roast in oven until dark and veggies are soft.

Herb & Garlic Scrambled Eggs

Mon, 10 Jan 2005 03:41:41 GMT

This recipe is inspired from something I saw on 30 Minute Meals on the Food Network. I made it today, and it was delicious.

2 eggs, beaten
just a bit of milk
fresh ground pepper
1 T. spreadable herb & garlic cream cheese

Beat eggs in bowl. Add a touch of milk, and fresh ground pepper to taste. Add 1 T. of spreadable herb & garlic cream cheese ( i think sundried tomato or vegetable would be awesome too) , and break it up in to little chunks, using the end of your whisk. Put in small frying pan and scramble till fluffy. I served mine between two sliced of buttered toast, but this would hold it`s own awesome as part of a full breakfast plate. Yum.

Roast Turkey With Pomegranate Sauce

Sun, 14 Nov 2004 20:56:15 GMT

I haven't actually made this yet, but it sounds delicious, and I am making it for an early Christmas dinner this weekend. From the November 2004 issue of Country Living magazine.

3 sticks unsalted butter
8 c. pomegranate juice
1 c. low sodium chicken broth
1 3/4 t. salt
1 1/2 t. pepper
1 12lb. turkey, giblets and neck removed
1/2 c. fresh sage leaves (about one bunch), roughly chopped
2 springs fresh rosemary leaves, roughly chopped

1) Roast turkey, heat oven to 350 degrees farenheit. Combine butter, 1 c. pomegranate juice, chicken broth, 1 t. salt, and 1 t. pepper in a small saucepan and cook over medium heat until the butter melts. Truss the turkey and season with remaining salt and pepper. Roast turkey, basting with butter mixture every 30 minutes, until the meat between the thigh and body reaches 170 degrees, breast meat 165 degrees, and the juices run clear - about 2 1/2 - 3 hours. If turkey is stuffed, roast until stuffing temp reaches 165 degrees - 3 to 3 1/2 hours. If needed, use a foil tent to prevent the turkey skin from over browning. Let turkey stand 20 minutes before carving.

2) Make the sauce. Place remaining pomegranate juice, sage, and rosemary in a small saucepan and bring to a boil. Reduce heat to medium and simmer until thick and syrupy, about 90 minutes. Strain and serve alongside turkey.

Roast Beef with Mushroom Onion Gravy

Fri, 12 Nov 2004 04:22:06 GMT

I know, it's been a long time since I've posted anything, it seems all I do any more is work, and then come home too tired to do anything. Anyway, here's a super easy crockpot dish that I make all the time.

2 - 4lb. Boneless pot roast
1 package of dry onion soup mix
1 can of cream of mushroom soup

Place beef in crockpot. Press the onion soup mix all over the meat, and rub in in well. Pile what is ever left on top. Dump the can of soup on top of the roast, cook on low 8 - 9 hours. The onion soup mix and the mushroom soup make an awesome gravy. I make this at least twice a month, it tastes so good, and uses minimal ingredients, and just smells plain awesome when you come home from work.

Mesa Grill Potato Salad

Sat, 11 Sep 2004 03:45:25 GMT

From Bobby Flay's - When Boy Meets Grill cookbook. Buy it at Amazon!

2 lbs. new potatoes (16 - 20 small)
2 cups prepared mayonnaise
1/4. c. dijon
1 T. pureed caned chipotles
2 T. fresh lime juice
2 green onions (white bulb and 3 inches of green, finely chopped)
1 med. red onion, thinly sliced
1 jalapeno pepper, finely, diced.
4 cloves garlic, finely chopped
3 T. coarsely chopped cilantro
1/2 t. cayenne
kosher salt and freshly ground pepper

In a large pot of boiling, salted water over high heat, boil the
potatoes until cooked through, 12 - 15 min. Drain and slice 1/2 inch
thick. In med. bowl, combine the mayonnaise, mustard, chipotle puree,
lime juice, green and red onions, jalapeno, garlic, cilantro, cayenne,
salt, and pepper. Place warm potatoes in a large bowl, and pour the
mixture over them. Mix well, and season to taste with additional salt
and pepper.

Cornbread (On the Cob)

Fri, 03 Sep 2004 02:54:56 GMT

Ok, I know I've been slacking lately, but I've got a TON to post, literally. These are awesome, the recipe is from Nigella Lawson's cookbook, Nigella Bites. She suggests using a pan with corn on the cob molds. Looks very cute in the recipebook, but I do not have one. I've made them both in muffin tins, and in a loaf pan. I liked the loaf pan the best, with a bit of homemade strawberry jam on them. The cooking time was just a bit longer.

1 c. plus 2T. fine cornmeal
3/4 c. ap flour
2T sugar
fat pinch salt
1T baking powder
1c. plus 2T whole milk ( i used 2% and it was fine )
1 egg
3T. unsalted butter, melted and cooled

Preheat oven to 400 then grease molds/pan/tin. Mix cornmeal, flour, sugar, salt and baking powder in a large bowl. Mix together milk, egg, and melted butter. Pour wet ingredients into the dry, stirring until just combined. Don't overstir. Pour into molds and bake for 12 - 15 minutes for the cornsticks, or 20-25 minutes for the square or muffin pans. You can also make this in a loaf pan, but it requires a bit more cooking time. Check with a tester stick until it comes out dry. I found about an extra 10-15 minutes was good. When ready, it should just be pulling away from the sides.

Doro We't (Ethiopian Chicken Stew)

Wed, 18 Aug 2004 01:33:05 GMT

Despite the peppers, this is actually a fairly mild version of this dish, but it still has a really good flavor. Serve with plenty of injera, pita, or other soft flatbread.

2 tbsp butter
2 red onions, about 1lb total, chopped
2 - 4 jalapeno peppers, stemmed, seeded, and minced
1 tsp dried thyme leaves
1/2 to 1 tsp pepper
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/8 tsp ground cloves
3 lbs boneless skinless chicken thighs, cut into 1/4" strips
2 cups water
3 large hard-boiled eggs, peeled

In 5-6 quart pan, melt margarine over medium-high heat. Add onions and cook, stirring occasionally, until onions are very soft, 15-20 minutes.

Add chilies, thyme, pepper, salt, ginger, cardamom, cumin, and cloves. Stir for 1 minute, then add chicken and water. Mix well, then simmer, uncovered, until chicken is no longer pink in the center (cut to test), about 15 minutes.

Cut each egg into 8 pieces. Stir into the stew; simmer until hot, about 1 minute.

Serves 6.

It's not at all authentic, but if you want, you can thicken the "sauce" with a flour-water mixture... stir in and let simmer until thickened and more gravy-like.

By the way, it's absolutely essential that you use red onions for this, and cook them for the full cooking time, till they're good and browned. I tried this with white onions once, and the finished dish was pale and completely unappealing!

Sweet and Sour Meatballs

Sun, 08 Aug 2004 21:12:35 GMT

1 lb. hamburger
1./2 cup dry bread crumbs
1/4 cup milk
2 tbsp. finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1/2 cup packed brown sugar
1 tbsp. cornstarch
1 can (13 oz) pineapple chunks
1/3 cup vinegar
1 tbsp. soy sauce
1 small green pepper, coarsely chopped

Mix hamburger, bread crumbs, milk, onion, salt, Worcestershire sauce, and egg. Form into 20 balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Remove meatballs from skillet and set aside; if there's a lot of fat in the pan, drain it off.

Mix brown sugar and cornstarch in skillet. Stir in pineapple, with syrup, vinegar, and soy sauce. Heat to boiling, stirring constantly, reduce heat. Add meatballs. Cover, simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover, simmer until crisp-tender, 5 minutes. Serve over rice or egg noodles. Serves 4.

Orange Juice Pancakes

Sat, 31 Jul 2004 16:09:42 GMT

1 cup flour
3 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar (optional, I used it)
1 cup orange juice
1 tbsp oil
1 tbsp applesauce

Whisk together the dry ingredients. Whisk together the wet ingredients in a separate bowl, then whisk to combine. Batter will still be a little lumpy. Drop by 1/4-cupfuls onto preheated nonstick pan coated with cooking spray. Watch them carefully - they don't "bubble" like normal pancakes do.

These are flattish (not fluffy) pancakes with a delicate orange flavor and color. I actually cut the OJ in half with water, because I'm really not an orange-juice person, and they were still tasty - I topped with Tropical Fruit Medley baby food (Gerber - hey, don't laugh, the stuff's really good!) and a drizzle of honey. Yum! Modified slightly from a VegWeb recipe.

Dijon Mushroom Pasta

Mon, 12 Jul 2004 21:13:50 GMT

3 cups sliced mushrooms
1 cup chopped onion
1/2 tsp crushed black peppercorns
1 cup vegetable broth
1/2 cup evaporated skim milk (I'm using soy milk)
1 tbsp flour
2 tbsp sherry or white wine
1 tbsp Dijon mustard
2 cups hot cooked pasta

Saute mushrooms, onions, and peppercorns till veggies are tender, 4-5 minutes. Stir in broth, bring to boil. Reduce heat, cover, and simmer 20 minutes. Stir together milk and flour, add to skillet, and cook until thickened, then cook 2 minutes longer. Stir in sherry and mustard, and serve over hot pasta. Serves 2.

This has a reasonably heavy mustard flavor. If you're not the biggest fan of dijon mustard, consider decreasing the mustard to taste, and adding herbs as desired. When I make it tonight, for example, I'm going to decrease the mustard to 1tsp, and season it with thyme and rosemary.

(As a side note, this recipe is totally saving my a** tonight. The boyfriend won't eat pasta, and there isn't enough chicken for the 2 of us, so I'm making the sauce, and he can have it with his chicken, and I can have it with my pasta. Voila! I bet it would be tasty over other veggies or potatoes, too.)

Lemony Green Bean Salad

Sun, 11 Jul 2004 23:06:14 GMT

This is barely a recipe, but it DID come out tasty, so I thought I'd post it.

1 1/2 cups cut green beans, cooked and cooled
1 slice red onion, chopped
1 tbsp olive oil
2 tsp lemon juice
salt and pepper to taste

Mix everything together and serve at room temperature. Serves 1-2.

I needed a side dish to go with grilled chicken tonight, and hot cooked veggies just didn't seem "summery" enough, so this is what I came up with. Lemon-based vinaigrettes are actually very common in Lebanese cooking; it's not unusual to just throw lemon and oil on any cold vegetables you have laying around, salt and pepper generously, and eat them room-temperature as a side dish. Broccoli is tasty this way, as is grilled eggplant.

Chicken Soup with Coconut & Lemongrass

Sun, 11 Jul 2004 01:49:32 GMT

I haven't actually tried this yet, but it sounds fantastic.

4 lemongrass stalks
2c. low sodium chicken stock
1 lb. boneless skinless chicken breasts in 1/2" chunks
2c. sweet corn
1/4 c. lime juice
1 can (13.5oz) reduced fat coconut milk
fish sauce to taste
1 red chili, minced
1/4c. cilantro leaves, chopped

Discard two outer leaves of lemongrass and trim root ends, using only the bottom six inches of stalk. Cut 1 inch peices from root end. Discard remainder in a lg. pot. Bring chicken stock to a boil and add chicken and corn. Bring to another boil, turn down the heat, and simmer five min or until chicken is cooked. Discard lemongrass. Stir in lime juice, and coconut milk. Bring to quick boil. Season with fish sauce. Remove from heat and garnish with chili and cilantro. Serve hot.

Chickpea or Chicken Curry

Sun, 27 Jun 2004 15:56:39 GMT

This recipe is for the chickpea version, but you can easily substitute cubed cooked chicken breast for the chickpeas - to prevent overcooking, add the chicken once the tomatoes have started to cook down (about 10 minutes before the dish is finished).

3-inch chunk fresh ginger, peeled
6 large garlic cloves
1 tbsp canola oil
1 large yellow or white onion, chopped
1/2 cup minced fresh cilantro (sub. flat-leaf parsley if you don't like cilantro)
1 tbsp Madras-style curry powder
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
Pinch cayenne pepper
4 large tomatoes (about 1 lb), peeled, seeded, and chopped
1 Granny Smith apple, peeled, cored, diced
3 cups cooked chickpeas (if canned, drain & rinse)
1 tbsp fresh lemon juice
1/4 cup raisins
2 tbsp unsweetened shredded coconut
1 cup plain soy yogurt

Finely grate the ginger and garlic.

Heat the oil in a medium skillet, and saute the ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium-low heat, until the onion is soft and translucent, about 10 minutes.

Stir in the tomatoes, apple and chickpeas, and cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew, about 20 minutes. (If you're making the chicken version, add the tomatoes & apple, cook for 15 minutes, then add the cooked chicken & finish cooking.)

Add the lemon juice, raisins, and coconut, and simmer, uncovered, stirring occasionally, for 5 minutes, just to thicken and blend.

Turn off the heat, stir in the yogurt, cover, and let it rest for 10 minutes before serving.

Serves 4.

Lebanese Stuffed Grape Leaves

Tue, 22 Jun 2004 16:28:02 GMT

These sound like a lot of work, but once you get the hang of rolling them, they really aren't bad. You've probably seen all kinds of variations on the idea, but this is my Lebanese great-grandmother's basic vegetarian version.

6 dozen fresh grape leaves, about 5" wide, or 1 lb. jar preserved leaves (you can use 3 lbs swiss chard if you can't find grape leaves, but most supermarkets carry them!)

1 1/4 cups uncooked rice, washed and drained
2 medium tomatoes, finely chopped
1/2 cup finely chopped parsley
1/2 cup finely chopped scallions
1/2 cup coarsely chopped chickpeas - optional
1 cup olive oil
1/4 cup lemon juice
1 1/2 tsp salt
1/2 tsp pepper
1/8 tsp cinnamon - optional

2 tomatoes, peeled and sliced
2 medium potatoes, peeled and diced
1/4 cup lemon juice
1/2 tsp salt

TO PREPARE LEAVES: Wash preserved leaves in cold water to remove salt. Dip fresh leaves or swiss chard in boiling salted water, a few at a time, for 1 minute or less till they soften and change color. Drain and remove stems.

STUFFING: Mix rice, chopped tomatoes, parsley, scallions, chickpeas, olive oil, lemon juice, salt, pepper, and cinnamon. (Note: I'm not sure why this much oil is necessary... if it's a concern, feel free to cut it down, but don't omit it altogether!)

TO STUFF THE LEAVES: Put 1 tsp stuffing on the center of each leaf on the veined side. Fold bottom of leaf up over stuffing, fold each side to the middle, and roll it tightly to make a roll roughly 3" long and 1/2" thick.

TO COOK THE ROLLS: Put the diced potatoes on the bottom of a heavy 4-5 quart saucepan. Cover with sliced tomatoes. Arrange rolls close together in layers, alternating the direction of each layer. Be sure the open sides of the rolls are facing down. Sprinkle 1/2 tsp salt and 1/4 cup lemon juice over top, and fill with water to cover. Bring to a boil, cover, and simmer 45 minutes or more until stuffing is tender. If desired, you can put a plate on top of the rolls to weight them down and keep them in place as they cook.

SERVING: These are best room temperature or cold. They keep for a good long while in the fridge, and they freeze really well too. (My grandmother always has a couple dozen in the freezer, heh.) If desired, you can reduce the cooking liquid down to a sauce, season, and serve with the rolls, but we never bother!

Heather's Great-Great-Grandmother's Chocolate Applesauce Bread (vegan)

Fri, 18 Jun 2004 15:45:44 GMT

2 cups all-purpose flour
2 tsp. baking soda
1/4 cup unsweetened baking cocoa
1 tbsp cornstarch
1 cup sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt

1 3/4 cups unsweetened applesauce
1/4 cup canola oil
1 tbsp vanilla
1 cup diced raisins

Preheat oven to 325 degrees. Spray 2 loaf pans with cooking spray.

In a large bowl, sift together the dry ingredients and stir to mix thoroughly. In a separate bowl, whisk together the wet ingredients by hand until well-mixed. Add the wet ingredients to the dry with a few swift strokes of a wooden spoon or whisk. DO NOT OVERMIX. If the batter seems dry (mine did), adding a little water is fine. (I added about 1/4 cup.)

Pour batter into prepared pans. Bake at 325 for 45 minutes to an hour, till a knife inserted in the center comes out clean.

Notes: Despite the cocoa in the recipe, this actually comes out more like a spice cake. The next time I make it, I'm going to add ground ginger, and maybe double up on the cinnamon. I also omitted the raisins; you could also substitute another dried chopped fruit (dates or cherries would be tasty!). Low-fat baking tends to be dry or rubbery, but this stuff is really good texture-wise!

Credit: Heather Van Vorous

Chinese Napa Cabbage Salad

Sun, 30 May 2004 23:03:32 GMT

1 package ramen noodles
1/4 c. butter
1/2 c. sesame seeds, toasted
1/2 c. blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 c. vegetable oil
1/4 c. rice wine vinegar
1 T. soy sauce
1 T. sesame oil
1/8 c. white sugar

Crush noodles, place in medium skiller and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Toss in large boil with cabbage and onions.

Prepare dressing by whisking together the veg. oil, rice vinegar, soy sauce, sesame oil, and sugar. Pour over salad, toss, and serve.

Cream Cheese Mints

Sat, 29 May 2004 00:43:18 GMT

8-oz pkg cream cheese
1/4 cup softened butter or margarine
2 lbs (7 cups) powdered sugar
Few drops of food coloring: red, yellow, green, or as desired
1/2 tsp peppermint extract

Combine cream cheese and butter in heavy-bottomed saucepan. Stir over low heat till cheese is soft, butter is melted, and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined.

Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. (We always make 1/3 each mint green, light pink, and light yellow.)

Roll into 1-inch balls. Place on waxed paper. Press with fork, or stamp with decorative cooking stamp.

Let stand, uncovered, overnight or until mints are firm and outside is dry, but inside is still moist and creamy. Makes about 8 dozen mints.

These are a holiday tradition in our family - the holiday baking isn't done until the cream cheese mints make it into the boxes and baskets! ;) I would store these in the fridge, but I don't think it's necessary. Just be warned: they're addicting.