Seph's Spinach Salad
1 bag of spinach
1/2 cup of candied pecans or walnuts
1/3 cup of cranberries
1/2 block of feta cheese
In large salad bowl mix salad ingredients
For dressing:
In small jar mix balsamic vinegar, sugar, crushed shallot (or garlic) and mayonaise. Securely attach the jar top and shake for 1 min. Pour over salad and enjoy!
Spinach Dip
Cooked or thawed spinach (cook on the stove in a pot if fresh)
Mayonaise
Sourcream
Waterchest
Mix equal parts sour cream and mayonaise with waterchests. Mix in spinach, and serve with hawaiian bread or in a sourdough bread bowl.
Old Trapper
In blender,
1 small diced onion
1/5 cup sugar
1 tsp. salt
1 cup vinegar
1 cup salad oil
1 bottle Heinz chili sauce
¼ bottle Worchetershire sauce
Old Trapper – small recipe (about ¼)
¼ onion
1 tbsp plus sugar
¼ tsp salt
¼ c vinegar
¼ c salad oil
3 oz chile sauce
1.2 oz Worcestershire sauce
Ceaser Salad
In blender put 4 garlic cloves and mix scrapping down sides
Add ¼ cup olive oil and blend 30 seconds to release garlic flavor
In bowl have 2 cups 3/4th inch cubes French bread
Strain oil (reserving garlic) and drizzle over cubes and sprinkle with salt coating well
In hot skillet, toast cubes stirring often 5 to 7 minutes until brown
Remove from heat
Wisk 2 TBS lemon juice in empty bread bowl (one big lemon)
With ¼ tsp plus of Worcestershire sauce
½ of reserved strained garlic
2 ½ Tbs mayo
Prepare 3 large heads of romaine in BIG (I’ve got the best) bowl
Toss with 3 TBS olive oil and salt and pepper to taste
Drizzle lemon mixture and toss
Add ¼ cup finely grated parmesan and toss
Add croutons and toss
Better & Easier dressing! -> just add oil, mayonnaise, lemon to taste, Worcestershire sauce, a little soy sauce(for salt), pepper, garlic, and even a little finely grated parmesan into a jar and shake… Save or use right away!
Magna’s Lasagna
Sauce
1 + pound of Italian sausage
3 cloves garlic minced
1 Tablespoon parsley flakes ( 2 Tbs + fresh)
1 Tablespoon basil (2+ Tbs fresh)
1 ½ Teaspoons salt
1- 1lb canned (2 cups) tomatoes
2- 6oz (1 1/3 cups) tomatoe paste
Brown meat slowly. Drain off fat.
Add the rest and simmer uncovered on stove top 30 minutes while stirring occasionally.
oil 10 oz lasagna noodles according to package directions, drain, rinse in cold water.
3 cups cream style cottage cheese
2 beaten eggs
2 teaspoons salt
½ teaspoon pepper
2 tablespoons parsley flakes (4 tbs fresh)
½ cup grated parmesan cheese
Combine the above in small bowl
1 pound mozzarella cheese sliced thin
Place in 13” x9” x 2” dish a bottom and side layer of noodles
Spread ½ cottage cheese mixture
Add ½ mozzarella layer
Add ½ meat sauce
Repeat layers one more time
Bake at preheated oven 375 degrees
Bake 30-40 minutes until cheese bubbles
Let stand 10- 15 minutes before cutting
Enjoy
Grandma’s Banana Bread
2 cups flour
2 tsp. baking soda
1 tsp. Cinnamon
½ tsp. Salt
½ tsp. Nutmeg
½ cup shortening
1 1/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup mashed banana (3 bananas?)
1 tbs. flour
Preheat 350 degrees and grease a 9x5x3 pan. Sift together 1st the flour, baking soda, cinnamon, salt, nutmeg. In another bowl, cream the sugar and shortening and blend in eggs and vanilla. Add dry mixture alternating with mashed bananas. Stir into a batter then pour into the pan. Bake 40-50 minutes and cool for 10 min.
Dijon Mustard Sauce (this is also the sauce for chicken Paillard, just add grilled chicken)
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 2-3 tablespoons Dijon mustard
- 3 tablespoons minced fresh basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Combine all ingredients in a sauce pan over medium heat, stiring occasionally. Simmer 15-20 min. remove from heat and wisk for 1-2 min. until sauce thickens. Tast and season accordingly and set aside and keep warm.
Cha, Cha, Cha’s Warm Spinach Salad
- 2 bunches spinach
- 6 bacon slices
- 1 bunch scallions cut into ¼ inch pieces including some green tops
- 10 white mushrooms, thinly sliced
- ¼ cup dry sherry
- ½ recipe Dijon mustard sauce. (See above)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- salt and freshly ground black pepper to taste
- 1 cup (4oz) grated parmesan cheese
Place washed spinach in a bowl, set aside.
Cook bacon, in small bits and save 2 tablespoons bacon grease (fat). In the same pan with the leftover grease cook the scallions and mushrooms for 2 minutes or until lightly browned. Add the sherry and reduce to half with medium heat, make sure to scrape off all the goodies from the bottom of the pan. Add the mustard sauce, parsley, cilantro, salt and pepper.
Pour this mixture over the spinach, gently toss with the parmesan cheese and bacon bits and serve immediately.
Sushi Rice (Arito’s mom)
1. Pour 1 spoon of sake into the rice before cooking
2. Heat while mixing:
4 ts. (ts.=15cc) rice vinegar
2-4 ts. (ts.=15cc) of sugar
2 s. (s=5cc) of salt
For 3 cups of rice
3. Mix #2 into freshly cooked rice
Niku Jaga – Japanese Potatoes (Arito’s mom)
Ingredients:
300 g sliced beef
500 g potatoes
1 onion
½ carrot
Fry beef in frying pan with 1 tbs of oil
Add the rest of the ingredients and fry longer
Add 2 cups of fish broth and boil
Turn stove to medium power for 5 minutes
Add 3 tbs. of sake and 5 tbs. of sugar
Let sit for another 5 minutes
Add 1 tbs of Mirin (Japanese sweet cooking wine)
Add 5 tbs. of soysauce and heat u ntil the vegetables become tender/soft
Tom Kah Gai (Coconut Milk Soup)
16 oz. chicken broth (1 can)
4 limes leaves (or lemon zest)
4 stalks of lemon grass (cut and broken)
6 quarter size pieces of fresh galangal or ½ as much dry (or ginger)
4 Tbsp fish sauce
juice from 1 lime
4 oz chicken breast, cut into small pieces
generous portion of fresh mushrooms (and other veggies like mini corn)
16 fl oz coconut milk (1 can, or 2 for extra creamy)
2 -3 Serrano chilies or – 1/2 tsp red chili powder
Cilantro leaves as garnish
bring everything to boil except chicken, vegetables, and coconut milk. Then add these ingredients and boil (about 2 minutes) until chicken is cooked and vegetables are to taste.
Darla’s Stuffing
Sauté onion and celery in butter
Pour on bread cubes and mix parsley, sage, rosemary, thyme
Add at least ½ cup chicken broth (boulin) at 2x concentrate
Leave a little opening in the foil basket
325-350
After 1 hr loosen tin foil and baste in own juice or extra broth?
2/3 covered 1/3 not?
Open up then cover stuffing to brown turkey
Turkey
1-2 lbs 375 degrees for 1.5 hours
3-4 lbs 375 degrees for 1.5-2 hours?
Rub turkey with butter, salt, and pepper
Gravy
2-3 tbs flour + 1 cup water (or broth) add to juice and salt
Stir to boil
It will thicken
New Orlean’s Barbequed Shrimp (Mr.B’s Bistro)
8 jumbo shrimp, shelled and peeled
6-8 oz. cold unsalted butter, cut into cubes
1 tsp. ground black pepper
1 tsp. cracked black pepper
1 tsp. Creole seasoning (see below recipe)
½ tsp. chopped garlic
4 tbl. Worchestershire sauce
3 tbl. Water
juice of ½ lemon
Method:
- Place all ingredients except butter in sauté pan over medium-high heat. Cook until shrimp turn pink (3/4 cooked).
- Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat.
- Place shrimp in a bowl and pour sauce over shrimp. Serve with slices of French bread for dipping
Creole Seasoning:
Blend all of the following ingredients into a bowl and store in a sealed container after use.
- ½ c. salt
- 1/3 c. granulated garlic
- ¾ c. ground black pepper
- ¼ c. cayenne pepper
- 1/3 c. dried thyme
- 1/3 c. dried oregano
- 1 ½ c paprika
- 1/3 c. powdered onion
- 1/3 c. dried basil
Simple Sweet & Sour sauce
¾ cup water – bring to boil
add ½ cup sugar – Dissolve
add ¼ cup vinegar (preferably white wine for cleanest taste)
Cook 1 min. while mixing
In a separate bowl mix to a pastebt:
1Tbs. cornstarch
1Tbs. soy sauce
¼ cup water
Add both mixtures together stir well while continuing to boil
Boil and Reduce until sauce reaches desired thickness
Better-than-Almost-Anything Cake
1 package Betty Crocker German Chocolate cake mix
Water, oil, and eggs as called for on cake mix package directions
1 can (14 oz.) sweetened condensed milk
1 jar (17 oz.) caramel, butterscotch, or fudge topping
1 container (8 oz.) thawed cool whip
1 bag (8 oz.) heath chips
Preheat oven to 350 degrees. Bake cake as directed on package for 13x9 inch pan. Cool for 15 min. Poke top of warm cake every ½ inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake.
Asparagus Mayonnaise
In blender put 1 whole egg
1 generous teaspoon dry mustard
good dash of cayenne pepper
½ teaspoon salt
½ teaspoon sugar
¼ cup salad oil (not olive oil)
Blend above mixture until it holds together (like a minute plus)
Slowly add alternately while blender is going ¾ cup salad oil
juice of one big lemon (about 3 tablespoons)
chill and enjoy!
Holandaise sauce
Melt one stick of butter in saucepan (keep warm to add)
In blender put 3 egg yolks
1 teaspoon dry mustard
good dash of paprika
dash of salt
Add while blending half of melted butter
juice of one big lemon
rest of butter
Enjoy immediately
Cheesy Meatloaf
1 ½ pounds of ground beef (no pork!)
1 tsp salt
¼ tsp pepper
1tsp dehydrated onion or equivalent fresh onion
1 egg lightly beaten
½ cup bread crumbs
1 can 4oz. mushrooms w/juice (I usually use 2)
1 ½ cup mozzarella
15 oz. tomato sauce
2 tbsp dry vermouth
Combine meat, onion, and egg
Mix in breadcrumbs, salt, pepper
Press about 10x14 on wax paper
Sprinkle cheese with ½ inch border
Roll and seal edges
Combine tomatoe sauce, vermouth, and mushrooms
Put some on the roll
Cook at 375 degrees for 45 minutes
Heat the rest of the sauce
Let it stand and pour sauce over it |
