Monday, September 27, 2010

Pastitsio (pa-STEE-tsee-oh)

By Eva


Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 90 minutes

Ingredients:

1/2 cup olive oil
2 lbs. ground beef (or ground lamb, or a mixture of both)
1 large yellow onion, chopped
1 cup dry white wine
1 14 oz. can tomato puree or sauce
3 tbsp. chopped fresh parsley
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
salt and freshly ground black pepper to taste
3 tbsp. breadcrumbs
1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries. You can substitute 2 lbs. ziti or penne
4 egg whites (reserve the yolks for bechamel sauce)
1/2 cup unsalted butter (1 stick)

For the bechamel sauce:
1 cup unsalted butter (2 sticks)
1 cup all purpose flour
1 quart milk, warmed
8 egg yolks, beaten lightly
a pinch of ground nutmeg
Preparation:

This recipe will yield about 24 servings depending upon the size of your pieces. I use a lasagna pan that is roughly 12 x 18 x 3 inches deep.

Begin with the Meat Filling:
Heat olive oil in a large saute pan. Add ground beef and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.

Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.

Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.

Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.

Add the meat filling in an even layer to the pasta. Top with remaining pasta noodles and flatten top layer as best you can.

Pre-heat the oven to 350 degrees while you prepare the bechamel sauce.

Bechamel Sauce:
Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.

Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.

Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.

Pour the bechamel over the pasta noodles making sure to pour sauce down in to the corners as well. Sprinkle with remaining 1/2 cup of grated Parmesan cheese. Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

Monday, September 20, 2010

Gumbo

1 onion, chopped
3 cloves
2 Tbs. oil
1 green pepper, sliced
2 cups diced tomatoes
4 cups vegetable stock (or 4 cups water with 1 bouillon cube)
1 cup cooked lima beans
1 cup fresh corn
1 1/2 cups sliced okra
1 tsp. salt
1/4 tsp. allspice
1/2 cup cooked brown rice

Sauté the onion and cloves in oil until the onions are soft. Remove the  cloves. Add green pepper and stir over medium heat for several minutes; then stir in the tomatoes. Bring the mixture to a boil, turn down the heat, and let simmer for 5 minutes. Add the rest of the ingredients. Bring soup to a boil again, cover, and simmer for 15 minutes. Add rice if desired. Makes about 8 cups. Canned tomatoes may be substituted for fresh.

Add shrimp, pork, chicken, or other meat, if desired.

Corn Chowder

2 cups water
1/2 chopped onion
1/2 cup chopped celery
1/2 cup diced potato
1/2 cup chopped parsley
1 cup fresh raw corn off the cob
2 cups milk
1 tsp. salt
1/4 tsp. pepper

Simmer the water, onion, celery, potato, and parsley until half cooked, about 10 minutes. Add the corn. Simmer gently with the other vegetables until nearly done, not more than a few minutes. Add the milk and bring the soup just to the boiling point without actually boiling. Add seasonings to taste. Serve piping hot. Serves 4 to 6.

Monday, September 13, 2010

Tzatziki

By Eva


Ingredients:
-1 lb greek yogurt (I prefer Fage Total for the best flavor. The yogurt is one of the most important ingredients)
-3-4 large cloves garlic (play with quantities here if you don't want it to have a very strong garlicky flavor)
-1 teaspoon salt  (I am not a salt friend and go low on that, please try and adjust according to your family preferences)
-1 tbsp vinegar
-1 large cucumber
-3 / 4 cup. olive oil
-1 teaspoon finely chopped dill

Directions:
-After peeling, chopping and crushing the garlic, mix along the salt and mash together until the mixtures becomes "one". the mashed garlic/salt mixture will be much easier to mix and have it go all over the yogurt mixture, instead of getting spoonfuls of garlic pieces one time and no garlic in another spoon.
-Clean the skin of the cucumber but without removing it- this way you keep all the nutrients of the cucumber and give some color to the tzatziki. 
-cut in half and with a spoon remove/scrape the seeds.- this is one way to avoid the tzatziki becoming watery.
-grate the cucumber and strain in to let the rest of the juice/water go away.
-In a bowl put the yogurt and cucumber and mix with a spoon. 
-Add the remaining ingredients and stir well. 
The tzatziki is ready, taste it and if necessary add a little more salt. 
serve with toasted pita bread, roasted red peppers, olive oils and if barbecuing, prepare some beef skewers- souvlakia, and use tzatziki as a dip.-great mezes!!!

Meat Loaf

By jazcat


Meat Loaf
1 1/2 lbs. ground beef
1/2 cup breadcrumbs 
1 onion, finely chopped
1 egg beaten
1 1/2 teaspoons salt 
1/4 teaspoon pepper
4 oz. tomato sauce

Sauce
12 oz. tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce

Mix together Meat Loaf ingredients. Form loaf and put in pan. Combine sauce ingedients and pour over loaf. Bake at 350 for 1 1/4 hours. Baste occasionally. Makes 4 to 6 servings.

Saturday, September 11, 2010

Apple and Spice Scones

By cheshire255


1 2/3 cups all purpose flour
½ cup firmly packed dark brown sugar
1/3 cup whole wheat flour
¾ tsp cream of tartar
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground ginger
generous dash ground nutmeg
generous dash ground mace
½ cup unsalted butter, chilled
1/3 cup buttermilk
1 large egg
1 tsp vanilla extract
¾ cup chopped dried apples
1/3 cup chopped pecans or walnuts
1/3 cup currants or raisins

• Preheat oven to 375 F. Lightly butter a baking sheet.
• In a large bowl, stir together the flour, brown sugar, whole-wheat flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and mace.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the buttermilk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the apples, nuts, and currants until evenly distributed.
• Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 3 inches between scones.
• Bake for 20-25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.
• Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm, or cool completely and store in an airtight container.
• Makes approximately 10 scones.


Apple Butter Spread

¼ cup apple butter
4 ounces cream cheese, softened
¼ tsp vanilla extract
dash ground cinnamon

• Place the cream cheese, apple butter, vanilla, and cinnamon in the container of a food processor fitted with a steel blade. Process for 20 seconds, or just until smooth, stopping to scrape down the sides of the container, if necessary.
• Scrape the spread into a small bowl. Cover and refrigerate until slightly firm. 
• Makes approximately 2/3 cup.

Friday, September 10, 2010

Carrot Cake with Cream Cheese Frosting

4 eggs
1 cup oil
2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
3 cups grated carrots

Mix eggs and oil; beat in sugar. Add flour and spices gradually to mixture; beat until glossy. Add grated carrots. If soggy, add 1/4 cup flour. Grease pan; makes either three layers, or a sheet cake. Bake at 350 degrees for 35 minutes.

Icing: Mix 1 box powdered sugar with an 8-ounce package of cream cheese (add 1/2 cup margarine or butter, if desired). Add 1 tsp vanilla, and 1 cup chopped nuts (walnuts or pecans are best). Frost cake after it has cooled from baking.

Old Fashioned Gingerbread

1/2 cup shortening (butter is best)
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 cup hot water
Cream shortening with sugar; beat in molasses and egg. Stir in dry ingredients; beat in hot water until smooth. Bake in greased pan (13x9x2) at 350 degrees for 30 minutes.

Thursday, September 9, 2010

Basic Marinara Sauce

By cheshire255

6 slices of bacon
1/4 cup of olive oil
3 onions
2 cloves of garlic
3 lbs of fresh tomatoes or 2 No. 2 1/2 cans (2 x 29 oz)
12 anchovies (1 can, flats)
3 cloves
fresh or dried basil to taste
2 tablespoons of dried parsley
1 tsp salt
1/2 tsp pepper

Cut the bacon into small pieces and fry until almost crisp. Drain and add to a dutch oven with the olive oil, peeled and chopped onions and garlic. Saute until they are nicely colored and soft. Add the fresh tomatoes, unseeded and unpeeled, or the canned tomatoes, chopped, the chopped anchovies, cloves, basil, salt, and pepper. Cook covered slowly until the tomatoes are cooked down and thickened (about 2-4 hours). Put the Sauce through a blender on low speed and return to a covered pot. Add the parsley and simmer for another 1-2 hours. Variants include adding 1 1/2 pounds of Italian sausages in 1/2 cup of red wine. Serve over pasta or as a dip.

Yield: 10-12 servings

Marinated Brussels Sprouts

By cheshire255

2 cups Brussels sprouts (or 1 package (10 oz.) frozen sprouts)
½ cup low-calorie Italian dressing
1 clove garlic, minced
2 tablespoons finely chopped onion
2 teaspoons freshly chopped parsley
1 teaspoon snipped fresh dill (or ½ teaspoon dried dillweed)

Cook Brussels sprouts just until tender crisp. Halve large sprouts, if desired.
Combine remaining ingredients, pour over sprouts and marinate, refrigerated, for several hours. 
Drain and serve with cocktail picks.

6 servings

Wednesday, September 8, 2010

Swiss Cheese Dip

By MaisyDaisy


8 Ounces of Swiss cheese, grated. (This must be a block of Swiss cheese for the moisture.)
1 Jar of Hormel real bacon bits
1 Cup of mayonnaise
1 Bar of cream cheese, 8 oz., softened
Italian bread crumbs

Mix first four ingredients in a bowl. Spread into an 8X10 microwaveable dish. Sprinkle top with Italian bread crumbs. Cook in the microwave for 5 minutes. Serve with baguettes or crackers.

Corn Bread

1 cup corn meal
1 cup flour
1/4 cup sugar
1 tbs baking powder
1 tsp salt
1/3 cup oil
1 egg
1 cup milk

Combine dry ingredients in bowl and mix well. Whisk oil, egg, and milk together. Stir into dry ingredients just until blended. Pour into well-buttered 8-inch square pan (or 12 muffin cups). Bake in hot oven (400 degrees) 25 minutes or until done. Do not over mix.

Baking Powder Biscuits

2 cups flour
1 tsp salt
3 tsp baking powder
1 cup milk
1/4 cup shortening or oil

Mix ingredients briskly, just until flour is moistened properly, and drop by spoonfuls onto ungreased cookie sheet. Bake in a hot (450 degrees) oven, for 10-15 minutes, until lightly browned. For rolled biscuits, use 3/4 cup milk, and roll on a floured board. For shortbread, add 1/2 cup sugar.

Nut Brittle

1 cup sugar
1/2 cup corn syrup
1 tbs water
1 cup nutmeats
1 tbs butter
1 tsp baking soda

Cook sugar and water in a deep saucepan until it spins a thread. Add butter and nuts, and cook until caramel colored (light brown). Remove from heat, and stir in baking soda. Pour onto buttered cookie sheet and allow to cool. Shatter with knife handle.

Mixture is hot, and will burn. Don't use something like PAM to grease the cookie sheets; it will spoil the flavor of the brittle. Peanuts and pecans are very good, as are filberts.

Microwave Fudge

By MaisyDaisy


3 cups sugar
¾ cup butter or margarine (real butter works best)
5 or 5 ½ ounce can of milk (little can)
1 tsp. vanilla
1 jar marshmallow crème
1 package chocolate chips, or chip flavor of your choice

Combine sugar, butter, and milk in a large microwave safe bowl. Heat on high 10-15 minutes, until sugar is dissolved and mixture is bubbly, stirring twice. Add vanilla and stir. Add chips and marshmallow crème and stir until fully mixed. Pour into greased cake pan and let set until firm. Cut and Enjoy!

Pizza Dip

By MaisyDaisy


1 16 ounce container of sour cream
1 8 ounce block of cream cheese, at room temperature
½ cup shredded Italian cheese, such as mozzarella
½ cup grated Parmesan cheese
1 to 2 tbsp pizza seasonings or Italian seasonings
1 jar of pizza sauce
20 to 30 slices of pepperoni, chopped into smaller pieces (at least quartered)
A handful of shredded Italian cheese or additional Parmesan cheese
Large bag of Fritos scoops or other similar dipping chip

Mix together the sour cream, cheeses, and Italian seasonings (mixture will be lumpy).

Place just enough pizza sauce into the bottom of an 8 or 9-in baking dish (pie plates work well) and sprinkle with a few pieces of pepperoni. Press the cheese mixture on top of this. Top with remaining pizza sauce (whatever will fit in your baking dish) and pepperoni. Sprinkle the handful of Italian cheese or additional Parmesan cheese on top. This doesn't need to cover the sauce, it's just for appearance. Bake in 350° oven for 30-45 minutes or until sauce and cheese are hot and bubbly. Remove from oven and serve hot with chips for dipping.

Peanut Butter Sandwich Cookies

By  MaisyDaisy


Cookies 
1 Cup Butter
1 Cup Creamy peanut butter
1 Cup white sugar
1 Cup packed brown sugar
1 Teaspoon vanilla extract
3 Eggs
4 Cups all-purpose flour
2 Teaspoons baking soda
1/4 Teaspoon salt

Filling
1/2 Cup creamy peanut butter
3 Cups confectioners' sugar
1 Teaspoon vanilla extract
5-6 Tablespoons milk

In a mixing bowl, cream butter, peanut butter and sugars. Add vanilla. Add eggs one at a time beating well after each addition. Mix flour, baking soda and salt in a separate bowl. Add to mixture in mixing bowl. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tins of a fork. Bake at 375 degrees for 5-6 minutes (important so that you don't over bake!!). Remove from oven and leave on cookie sheet for 2-3 minutes to allow the cookies to continue absorbing the heat from the cookie sheet. They should be slightly brown on the bottom. Cool on wire racks. In a mixing bowl combine and mix the filling ingredients until smooth. Spread on half of the cookies and top each with another cookie. Yield 5 dozen.

Chocaroon Pie

By chesire255

3 ounces unsweetened chocolate
1/2 cup butter
3 eggs, slightly beaten
3/4 cup sugar
1/2 cup flour
1 teaspoon vanilla
2 2/3 cups coconut
2/3 cup sweetened condensed milk


• In a saucepan, melt chocolate and butter over very low heat.
• Whisk in eggs, sugar, flour, and vanilla. Pour mixture into an oiled 9-inch pie pan.
• Combine coconut and condensed milk and spoon over filling, leaving a 1/2 inch border around edge.
• Bake for 30 to 35 minutes at 350 F or until center is set.
• Cool before serving. For added decadence, serve with ice cream. 

Tuesday, September 7, 2010

Sesame Cookies

2 cups unsifted all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup shortening

2 egg yolks

1/4 cup milk

1 teaspoon vanilla extract

1/3 cup sesame seeds

1. Preheat oven to 375 F. Grease cookie sheet. Wax paper is ok.

2. Into bowl, sift flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs.

3. Add egg yolks, milk and vanilla; with fork, mix just until dough holds together. Knead several times or until smooth.

4. For each cookie, shape rounded tablespoonful of dough into an oval, to resemble a little loaf of bread. Roll in sesame seed, coating completely. Place on prepared cookie sheet.

5. Bake 15 to 20 minutes, or until brown. Let cool on wire rack.

Makes 2 1/2 dozen

I recommend a little less sugar than called for. I remember them growing up to be a more bitter than these. Also cook them longer than 20 minutes, they should be crunchy and not soft and golden brown.

Cornbread Stuffing

When the turkey (or other bird) has been cooking for a while, remove the cooked liver and giblets, and 2 cups of liquid.

Grind up giblets, 1 onion, 1/2 to 1 cups of celery. Add 1/2 cups liquid from turkey (or use bouillon), 1/2 recipe cornbread, and 1/2 recipe biscuits, crumbled (about 4 cups of each). Add 2 eggs, beaten, and 1 tsp pepper, 1 tsp salt, and about 3 tsp sage (start 1/2 tsp at a time), to taste. I usually add more than that (but I like sage). Taste it, and remember that the sage will get stronger as it cooks. Stuff turkey about one and a half hours after starting.

I learned this recipe at my Granny's knee. The grinder was hand-cranked, and it was my part of the task.

Beef Vegetable Soup

By chesire255


Add together in a large saucepan:
2-3 soup bones
1 cup chopped onions
2 tsp salt
1 bay leaf
6 cups of water

Heat on low for 2 or more hours. Strain liquid and skim fat. Pour strained soup stock into large stock pot and add the following ingredients:

2 lb. browned beef cubes
1 small can tomatoes
2/3 cup barley (cooked)
2 cups cubed or sliced carrots
2 cups cubed or sliced celery
4 cups cubed potatoes
16 oz cut pearl onions
4 tsp salt
4 tsp worchester sauce
½ tsp dried marjoram
½ tsp basil
½ tsp pepper
¼ tsp oregano
4-6 cups water

Bring to a boil and then reduce heat. Simmer for 2-4 more hours.

Hungarian Goulash

By cheshire255


1 1/4 lbs beef stew meat
2 1/2 medium onions, chopped
2 tbsp oil
1/2 fresh tomato, chopped
1/2 green pepper, seeded and chopped
2 to 4 tbsp paprika (Pride of Szeged Hungarian paprika if possible, otherwise McCormick Fancy Imported Paprika)
salt to taste
4 oz sour cream (for stew)

Cut meat into cubes, dice onions, place in large pan (dutch oven or crock pot) with oil and cook slowly 15 minutes or until meat is done. Add paprika, green pepper, tomato, and salt. Cover and cook 2 hours or more. Add 4 oz sour cream before serving over noodles if making stew. Serves 4-5.

If making soup, add vegetables 30 minutes before serving: 6 potatoes, a little bit of turnips and parsnips, 6 carrots and a teaspoon of crushed caraway seed.

Monday, September 6, 2010

Range Cake (aka Cowboy Cake)

2 cups sugar
2 cups hot water
2/3 cup shortening
2 cups raisins
1 tsp nutmeg
1 tsp cloves
2 tsp cinnamon
2 tsp baking soda
4 cups flour
2 tsp baking powder
 2 cups chopped nuts

Mix ingredients through cinnamon in large saucepan. Let come to boil; about three minutes. Then add the baking soda dissolved in a little warm water. Let mixture cool to lukewarm, and then add the flour, the baking powder, and the nuts (pecans are best). Pour into baking dish or pan, and bake in 375 oven. Test for doneness.

This recipe is perfect for substitutions, and excellent for those allergic to milk or eggs. Instead of raisins, use any other dried fruit. Instead of chopped nuts, you may use coconut, or even citron for a nice holiday look. You may also substitute other flour for wheat flour (although stay away from the strong flavored ones like rye). Keeps well, wrapped in foil, if shipping to students away from home, or loved ones overseas.

Wild Rice & Artichoke Heart Salad

By La Vikinga


* 2 cups water
* 1/2 teaspoon salt
* 1 cup wild rice
* 1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
* 1 cup frozen green petite peas
* 1/3 cup coarsely chopped green bell pepper
* 3 green onions, chopped, white and green parts
* 1 cup cherry or grape tomatoes, halved
* 1/4 cup toasted slivered almonds, for garnish

Dressing:

* 1 1/3 cups canola oil
* 1/2 cup white vinegar
* 1/4 cup grated Parmesan
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon celery seed
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon dry mustard
* 1/4 teaspoon paprika
* 1 clove garlic, minced

Directions

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. The peas will defrost quickly and will give a sweet, bright flavor to the salad. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

(You can also make this dish with a box of Uncle Ben's Wild Rice if you're not a fan of straight wild rice.)

Dilled Seashell Pasta and Salmon Salad

By chesire255

8 ounces small or medium pasta shells
1 (7.5 to 9.5 ounce) can salmon, drained and broken into chunks
1 medium green bell pepper, chopped
2/3 cup thinly sliced celery
½ cup chopped red onion
¾ cup mayonnaise (or Miracle Whip) 
1 tablespoon white wine vinegar
2 tablespoons chopped fresh dill, or 1½ teaspoons dried

1. In a large pot of lightly salted boiling water, cook pasta until tender but still firm, about 10 minutes. Drain into a colander and rinse under cold running water. Drain well.
2. In a large bowl, combine pasta with salmon, green pepper, celery, and red onion.
3. In a small bowl, whisk together mayonnaise, vinegar, and dill. Pour dressing over salad and toss gently to combine. Serves 4.