ALL Recipes in Category : Favorites

  • 1/2 pound butter
  • 1 onion, chopped
  • 3 cloves garlic chopped
  • 1/2 pound proscuitto, chopped
  • 1/2 pound mushrooms
  • 1/2 cup sherry
  • 1 & 1/2 cups chicken broth
  • Cornstarch for thickening
  • 1/2 cup heavy cream
  • 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.

 

 

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Watermelon, Cucumber and Jicama Salad

  • 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
  • 2   cups cubed ( 1/2 inch) peeled jicama
  • 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
  • 1/2   cup fresh lime juice
  • 1/4   cup chopped fresh mint
  • 1/4   cup chopped fresh cilantro
  • 1/4   cup chopped fresh basil
  • 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!

 

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Peach Relish

  • 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
  • 3/4   cup packed brown sugar
  • 3/4    cup cider vinegar
  • 1/4     cup golden raisins
  • 2         Tablespoons finely chopped red onion
  • 2         Tablespoons finely chopped pickled ginger
  • 1          Tablespoon chili powder
  • 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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SPINACH RING WITH SAUTEED CHERRY TOMATOES

Just served this dish for a ‘pre Easter Sunday Buffet’ dinner at our house.  It got great reviews.  It served 13 with some leftovers.  There were several other side dishes, but I think this would have been enough to serve 10 easily.  I used 4 cups of frozen spinach, thawed with the moisture squeezed out.  I used a dish towel to do this—did not cook the spinach.  It didn’t come out of the ring mold easily and had to be pieced together. I put it on an oven proof dish and baked it about 30 minutes more.  After reading this, if you still want to try this dish, read on.

Ingredients:

  • 1 1/2 Cups Milk, Scalded
  • 4 1/2 Tablespoons Butter
  • 1 1/2 Tablespoons Minced Onion
  • 1/2 Cup Parmesan Cheese
  • 4 1/2 Tablespoons Flour
  • 1 1/2 Teaspoons Salt
  • 3/4  Teaspoon Nutmeg
  • 3 Eggs, Well Beaten
  • 1 1/2 Tablespoons Lemon Juice
  • 3 3/4 Cups Well Drained  Spinach

Butter a 2 quart ring mold generously. Bring the milk to a boil with the butter.  Sauté the onions with a small amount of butter until transparent.  Scrape onions into a mixing bowl and add the parmesan cheese, flour, salt and nutmeg.  Mix well and add the beaten eggs.  In a thin stream, add the hot milk and the butter mixture, beating constantly.  Add the lemon juice and spinach, mix well.  Turn into the prepared mold and set in a pan of boiling water.  Place in lower third of preheated 350 degree oven for approximately 1 hour or until firm.  Remove from water and let set for 5 minutes.  Run knife around edge and reverse on a  warm platter.  Fill center with sautéed cherry tomatoes.  Serve immediately.

I made this early in the day and reheated before adding the cherry tomatoes.  See separate recipe for Sautéed Cherry Tomatoes.

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ASPARAGUS GRUYERE TART–BOOK CLUB

I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!

Ingredients:

Flour for the work surface and rolling pin

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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HANA HOU CREME BRULEE

Thank you Katie from Hana Hou for this recipe.  I believe it to be one of the best crème brulee anywhere.  Maybe that’s because she uses fresh laid eggs from her own chickens. For now, you’ll have to decide whether or not to strain the vanilla been seeds out of the cream.  I’ve actually never worked with vanilla beans—but I will ask Katie next time we see her. If I use this recipe before I ask Katie, I would strain the cream to get the seeds out.

Hint:  put a dish towel on the bottom of the roasting pan to keep bowls from sliding around.

Serves 6

  • 1  vanilla bean
  • 4 cups heavy cream
  • 6 egg yolks
  • 1/2 cup super fine sugar
  • 2 tbsp. almond or orange liqueur (optional)
  • 1/3 cup light brown sugar

Preheat oven to 300 degrees

Place six bowls in a roasting pan.  Set aside.  Split vanilla bean with knife lengthwise and scrape seeds into medium sauce pan. Add cream over medium heat, stir til just to a boil.  Remove from heat and set aside for 15 or 20 minutes.  In medium mixing bowl, whisk egg yolks, fine sugar and liqueur until blended.  Whisk in hot cream.  Pour mix into six bowls equally.  Pour enough boiling water into roasting pan to come 1/2 way up sides of bowls.

Bake for about 30 minutes or till center is jello- like when juggled.  Remove from pan and let cool.

Sprinkle brown sugar evenly over surface of crème.  Use torch to  caramelize sugar  —or use oven broiler  for 30-60 seconds.

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MICHIGAN TREASURE COOKIES

    Daughter Beth made these cookies while we were in Michigan last June, 2013. I baked them this past Christmas not only because the were delicious–but I also had an abundance of Michigan cherries–dried.  Beth and Paul brought the cherries to Maui when they visited us over Thanksgiving.

    • 1 & 3/4 cups all purpose flour
    • 1/3 cup unsweetened cocoa
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup softened butter
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 & 1/2 cups semi- sweet chocolate chunks
    • 1 & 1/2 cups dried cherries
    • additional granulated sugar

    1.  Preheat oven to 350 degrees

    2.  Combine flour, cocoa, baking powder, and salt in a small bowl; set aside.  Beat butter, 1 c. granulated sugar and brown sugar in a large bowl at medium speed until light and fluffy–about 2 min.  Beat in egg and vanilla until well blended.  On low speed of mixer, gradually beat in 1/3 of flour mixture at a time, until all is used.  Scrape sides of bowl down between additions of flour mixture.  Stir in chocolate chunks and cherries.  REFRIGERATE COVERED DOUGH FOR AT LEAST ONE HOUR.

    3.  Roll chilled dough into golf ball sized balls.  Roll the balls in the additional granulated sugar. Space balls three inches apart on ungreased cookie sheet.  Gently press each ball with bottom of glass—you can dampen a hankie to stretch over the bottom of the glass.

    4.  Bake 13-15 minutes or until cookies are set. Cool on cookie sheets for 5 minutes; transfer to wire racks.  Cool completely.

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    TURKEY and RED PEPPER MEAT LOAF

    Serves 4-6

    Total time 1hr 30min

    Ingredients

    • 1 & 1/2 pounds ground turkey
    • small yellow onion, chopped
    • 1/2 cup bread crumbs, plain or seasoned
    • 1 egg, beaten
    • 1 cup grated parmesan
    • 2 Tbs  Dijon mustard
    • 1 cup flat leaf parsley, chopped
    • 1 7oz jar roasted red peppers, cut into 1/2 sized pieces
    • salt and pepper

    1.  Heat oven to 400 degrees

    2.  Combine turkey, onion, bread crumbs, egg, parmesan, mustard, parsley, red peppers, 3/4 tsp. salt and 1/2 tsp. pepper in a large bowl.  Scrape the meat onto a sheet pan with short sides, (I  line the pan with foil). Shape into something resembling a loaf.  Optional:  I push 4 or 5 cherry tomatoes into the loaf–end to end–looks cute, and they taste pretty good as well.

    3. Bake until no trace of pink remains. (165 degrees internal). About 45 min. (I bake it at 350 for an hour).  Transfer to a cutting board and let sit about 10 min. before slicing.

    Ceci brought this recipe to Book Club and it was a big hit.  It’s become one of my ‘go to’ recipes.  I’ve never thought a loaf pan was right for meat loaf, but if you like go ahead and use a loaf pan. Meat Loaf makes great sandwiches!

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    LEMON BREAD

    Serving Size : 2 loaves

    Ingredients

    • 1/4  lb                        melted butter
    • 2 cups                        sugar
    • 1/3 cup                     lemon extract
    • 4                                  unbeaten eggs
    • 3  cups                      all purpose flour, sifted
    • 2 teaspoons            baking powder
    • 2 teaspoons            salt
    • 1 cup                          evaporated milk, skim
    • 3                                 lemons, zest only, grated
    • 1 cup                         nuts, chopped
    • 1 cup                          sugar
    • 2                                 lemons, juice and zest

    Preheat oven to 350 degrees.

    Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

    After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

    Serving Suggestion : Try spreading a little cream cheese on your slice !

    NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

    Recipe by : Joyce

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    GLAZED LEMON POUND CAKE

    Serves : 16-18             Preparation Time : 30 minutes

    Ingredients

    • For the Pound Cake
    • 1 cup                          softened unsalted butter
    • 2 cups                        sugar
    • 3                                 large eggs
    • 2 cups                        lemon flavored non fat yogurt
    • 1 tablespoon             lemon rind
    • 3 tablespoons           lemon juice, fresh
    • 1 tablespoon             vanilla
    • 3 cups                        all purpose flour
    • 1 tablespoon             baking soda
    • 1 tablespoon             baking powder
    • For the Glaze
    • 1 tablespoon              grated lemon rind
    • 3/4 cup                       lemon juice
    • 3/4 cup                       powdered sugar

    Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.

    Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.

    Blend glaze ingredients together.

    When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.

    NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream

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    CREME CARAMEL

    Serves : 8               Preparation Time : 30 minutes

    Ingredients

    • 1 cup                      sugar
    • 1/2 cup                      water
    • 1 quart                   half and half
    • 1 teaspoon           vanilla
    • 8                               egg yolks
    • 3/4 cup                 sugar

    For the Caramel : Place the sugar and the water into a heavy pan or skillet and cook until it becomes a dark brown. This takes a while and needs to be watched. Don’t stir, just swirl the pan around a few times. Once it starts to turn tan, it will turn to brown quickly. Carefully pour into a 2 quart ring mold  and turn until the bottom and sides are evenly coated.

    For the Custard : Scald the half and half and remove the film from the top. Add vanilla and cool slightly. Beat eggs with sugar until pale yellow. Slowly add half and half mixture and mix thoroughly, not with electric beaters, ok to whisk gently. Strain into mold. Place in a pan of simmering water (to reach half way up the mold) in a 325 degree oven for about one hour or until just firm. Chill for at least four hours or over night. Dip mold in hot water for a few seconds and unmold on round serving platter.

    Garnish with toasted slivered almonds or fill the center with 3 cups of small strawberries that have been soaked in 3 tablespoons of kirsch and confectioners sugar and 1/3 teaspoon orange flower water.

    NOTES : Recipe not for the faint of heart novice…Make this recipe one or two days in advance. The caramel will get to ‘know’ the custard better. You can also make this in individual ramekins, a dish towel on the bottom of the pan keeps the dishes from sliding around. This recipe fills 8 -10 (1/2 cup) ramekins

    Recipe by : Linda McBride

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    CREAM PUFFS

    Serving Size : 1

    Ingredients

    • 1 cup                         water
    • 1/2 cup                     butter
    • 1 cup                         flour
    • 4                                large eggs
    • ice cream or whipped cream for filling

    Heat oven to 400 degrees

    Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.

    Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.

    Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.

    Fill with ice cream or whipped cream filling

    NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but  SO yummy!

    Recipe by : Dianne Holland

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    YUKON POTATO, MUSHROOM AND GORGONZOLA GRATIN

    Serves :  8                                   Preparation Time : 30 Minutes

    Ingredients

    • 1   1/2 cups (approx 5 oz)           Crumbled Gorgonzola (or Stilton, or Blue)
    • 2   1/2 cups                                   whipping cream
    • 1 teaspoon                                     salt
    • 1/2 teaspoon                                 pepper (white is nice)
    • 1  /12 tablespoons                        butter
    • 1 lb                                                  mixed fresh wild mushrooms, thickly sliced.
    • -                                                           (such as stemmed shiitake, oyster or cremini)
    • 1  1/2 teaspoons                           fresh thyme, or 1/2 teaspoon dried thyme
    • 4  lbs                                              Yukon Gold Potatoes, peeled, thinly sliced into rounds

    The cheese should be at room temperature.

    Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.

    Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).

    The cheese sauce and mushrooms can be made ahead, cover separately and chill

    Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil

    Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.

    NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.

    Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)

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    BROCCOLI SOUFFLE WITH CHEESE SAUCE

    Serves : 4                 Preparation Time : 30  minutes

    Ingredients

    • 10 oz package                      frozen chopped broccoli, thawed
    • 3 tablespoons                      butter or margarine
    • 3 tablespoons                      flour
    • 1 cup                                     milk
    • 1 teaspoon                           salt
    • 1/4 teaspoon                       grated nutmeg
    • 1/8 teaspoon                       pepper
    • 1/4 cup                                 shelled sunflower seeds
    • 1 tablespoon                        shelled sunflower seeds for topping (optional)
    • 5                                            eggs, separated
    • +                                            butter or margerine
    • +                                            grated Parmesan cheese
    • +                                            Cheddar cheese sauce

    Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.

    Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside

    In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.

    Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.

    Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.

    Serve the souffle immediately with CHEESE SAUCE <- click for recipe

    NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.

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    QUICK HOLLANDAISE / BEARNAISE SAUCE

    Serving size : 1                   

    Ingredients

    • 1/2 cup                   Sweet butter
    • 2                              egg yolks
    • 1  teaspoon             lime juice
    • 1 teaspoon              tarragon vinegar
    • 1/4 teaspoon          salt
    • 1 dash                      cayenne pepper (for Hollandaise version)

    Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

    NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

    Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

    Recipe by : Barbara Crowe

    Here is what Barbara wrote about this recipe :

    I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

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    SWEET POTATO GRATIN

    Serving Size  : 8                         Preparation Time : 30 minutes

    Ingredients

    • 2  cups                     heavy cream
    • 1/2                           chipotle pepper, see notes
    • 3  large                    sweet potato, peeled & thin sliced
    • salt and freshly ground pepper

    Preheat oven oven to 350 degrees.
    Puree the cream and chipotle in a blender or processor until smooth: be careful not
    to over-process or the cream will turn to butter.
    Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
    Season with salt and pepper and cover with one fourth of the cream.
    Repeat the process until all the potatoes and cream are used.

    Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

    - – - – - – - – - – - – - – - – - -

    NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

    You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

    If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

    Recipe By     :  Jeffrey

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    POTATO, SPINACH AND ONION GRATIN

    Serves : 8

    Ingredients

    • 1  3/4  lb                  meduim sized Yukon Gold Potatoes, unpeeled
    • 2                               large onions, halved and thinly sliced
    • 1/4   cup                  water
    • 2 tablespoons         extra virgin olive oil
    • 8 oz                          mushrooms, thinly sliced
    • 10 oz                        (1 package) of  thawed, drained, chopped spinach
    • 4                               cloves of garlic, minced
    • 1/4 teaspoon          ground nutmeg
    • 4 teaspoons            chopped fresh thyme 
    • 1 cup                        non fat sour cream
    • 1/2 cup                    low fat milk
    • 2 oz                          Gruyere cheese

    Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. cut the potatoes into 1/3 ” slices, removing any loose peel. Set aside.

    Combine the onions and 1/4 cup of water in a large nonstick skillet. cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoons if mixture is dry, about 12 minutes. Increase heat to medium-high, add 2 tablespoons oil, then mushrooms, saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg, stir  3 minutes. Remove from heat.

    Stir in sour cream and milk. Season with salt and pepper

    Preheat oven to 350 degrees. Lightly oil 11 x 7 x 2″ glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of the onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.

    Serving suggestion : Great with grilled salmon

    NOTES : This is a great buffet dish, we doubled it fro a crowd of 16 people. I admit to using full fat sour cream though, and we substituted Swiss cheese for the Gruyere, which is hard to find here on Maui.

    Recipe by : Barb

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    PORK TENDERLOIN

    Serves : 4

    Ingredients

    • 2   1/4 lbs                             Pork Tenderloin
    • 1/2 teaspoon                       course salt
    • 1/2 teaspoon                       freshly ground black pepper
    • 5                                            bay leaves, preferably fresh
    • 3 sprigs                                fresh thyme
    • 2 tablespoons                     olive oil
    • 1/4 cup                                 fresh tangerine or orange juice

    *** See recipe for Onion and Raisin Conserve

    Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

    Preheat oven to 375 degrees.

    Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

    Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

    While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

    Recipe by : Ceci, adapted from Martha

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    BBQ RIBS

    Serving size : Figure 1 lb of ribs per person if ribs are the ONLY entree.

    Ingredients

    • Baby Back rib slabs halved
    • Your favorite BBQ sauce
    • Dash HOT pepper sauce
    • Garlic cloves

    EARLY IN THE DAY (or the day before)

    Cover the ribs with water. Season the water with some splashes of BBQ sauce, serveral garlic cloves and dashes of hot pepper sauce. Bring to a boil and simmer for 45 minutes.

    Pour off the water and put the ribs in a shallow pan. Smear the ribs with more BBQ sauce. Let marinate for a few hours or over night in the fridge.

    Preheat the grill on a high heat. Adjust the temperature to low. As the ribs cook, baste with more sauce. Remember that the ribs are Pre-cooked, so they don’t need very long on the grill.

    To Serve : cut the ribs apart.

    NOTES : Jon really knows how to cook these ribs! In the past he has liked the Lee and Perrins BBQ sauce, but it’s hard to find, so just use a sauce that appeals to you.

    Recipe by : Jon McBride

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    CHICKEN THIGHS WITH HONEY GINGER GLAZE

    Serves : 2

    Ingredients

    • 4 pieces  (3/4 lb)              skinless, boneless chicken thighs
    • 1/4 cup                               honey
    • 1 tablespoon                      fresh lemon juice
    • 1 tablespoon                      low-sodium soy sauce
    • 2 teaspoons                       fresh ginger, peeled and grated (or from a jar)
    • 1 teaspoon                         Worcestershire Sauce
    • 1 dash                                  hot sauce
    • 1 teaspoon                          vegetable oil

    Heat oil in a medium non-stick skillet over medium-high heat. Add chicken, cook for 5 minutes on each side or until browned.

    Combine remaining ingredients in a small bowl and then cover the chicken with the sauce, reduce heat, and simmer for 10 minutes or until done.

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    SPICY CUCUMBER SALAD WITH PEANUTS

    Serves 4

    Ingredients

    • 1 1/2 lbs                      cucumber, peeled, halved lengthwise, and thinly sliced
    • 2 teaspoons                kosher salt
    • 1/2 cup                        rice vinegar
    • 1/2 cup                        water
    • 2 tablespoons             sugar
    • 1/4 teaspoon              crushed red pepper
    • 2 tablespoons             minced red onion
    • 1 tablespoon               dry roasted peanuts, chopped

    Place the cucumber slices in a colander and sprinkle with salt. Toss well. Drain for one hour.

    Place the cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.

    Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool. Stir in the minced onion.

    Combine cucumbers and vinegar reduction in a medium bowl and toss well.

    Sprinkle with the chopped peanuts.

    NOTES : When Barb and Bruce visited us in the summer of 2001, Barb brought this recipe with her. Within one week we prepared the recipe three times. A real winner!

    Recipe by : Barb

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    COUSCOUS SALAD WITH ROASTED PEPPERS

    Serves 6

    Ingredients

    • 1 cup                                 Instant Couscous
    • 1 cup                                 water
    • 1                                         large garlic clove
    • 2 tablespoons                  olive oil
    • 1 tablespoon                    balsamic vinegar
    • 1                                         lemon, juice only
    • 2                                         bell peppers, red, orange and or yellow
    • -                          (roasted and diced)
    • 1                                          small red onion, diced
    • 1 tablespoon                     fresh basil, chopped
    • 1/2 cup                              feta cheese, crumbled
    • salt and freshly ground pepper to taste

    Bring the water, garlic oil and vinegar to the boil in a small saucepan.

    Place the couscous in a mixing bowl and pour the water mixture over the couscous, mix well, and cover for 15mins. Sprinkle with lemon juice and fluff with a fork.

    Remove the garlic and add the peppers, onion, basil, and feta cheese.

    Toss well, add seasoning and chill.

    The salad may be served chilled or at room temperature.

    NOTES : Jack and Jon gave this salad rave reviews. Joanne, the wife of the guide they used in Montana in the fall of 1999, made this salad for them. She packed a special lunch for them each day, they loved everything.

    Recipe by : Joanne

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    BANANA BREAD – SIMPLE VERSION

    Serving size : 2 loaves

    Ingredients

    • 8                                     Bananas, mashed
    • 1/2 cup                           unsalted butter, softened
    • 2 cups                             raw sugar
    • 4                                      eggs, well beaten
    • 2 1/2 cups                      flour, sifted
    • 1 teaspoon                     salt
    • 2 teaspoons                   baking soda

    Cream the butter and the sugar well. Add the mashed bananas and beaten eggs. Sift in the dry ingredients and blend into a creamed mixture. Pour mixture into 2 greased loaf pans. Bake at 35o degrees for 45 – 50 minutes or until nicely browned.

    NOTES: The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look.

    Recipe by : Cecilia Gilbert

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    LIGHT LEMON MAYONNAISE

    Serving Size : makes  2 1/2 cups

    Ingredients

    • 2                                Eggs
    • 5 tablespoons          fresh lemon juice
    • 2 tablespoons          Dijon mustard
    • 1 cup                          corn oil
    • 1 cup                          light olive oil
    • 2 lemons                   zest
    • 1/4 cup                      Dill, tarragon or parsley , finely chopped
    • black pepper to taste

    Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds

    While the machine is running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.

    Lightly fold in the lemon zest and pepper. Add the herbs if desired. cover and refrigerate for at least 2 hours before serving (the flavors will intensify)

    Recipe By : The New Basics

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    BAKED BRIE WITH CARAMELIZED ONIONS

    Ingredients :

    • 2 tablespoons       Butter
    • 8 cups                    Onion, sliced
    • 1 tablespoon         Minced fresh thyme
    • 4                             Garlic cloves, chopped
    • 1/4 cup                  Dry white wine
    • 1 teaspoon             Sugar
    • 1 32-36 oz             French Brie, packed in a wooden box
    • 2                             French Bread Baguettes, sliced

    Melt the butter in a heavy very large skillet over medium-high heat. Add onions, saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, for about 25 minutes. Add garlic and saute until soft and brown, about 10minutes.

    Add 1/4 cup of wine, stir until almost all liquid evaporates, about 2 mins, Sprinkle sugar over onions and saute until soft brown, about 10mins, Season to taste with salt and pepper. cool (can be prepared 2 days ahead, cover and refridgerate).

    Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides, and bottom intact. Return Brie to ox, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.

    Transfer Brie in box to platter, surround with baguette slices and serve.

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    BASIL PESTO

    Preparation Time : 30 minutes

    • 1  POUND               FRESH BASIL LEAVES
    • 1  CUP                      CHOPPED FRESH PARSLEY
    • 3/4  CUP                 EXTRA VIRGIN OLIVE OIL
    • 1/2  CUP                  WALNUT PIECES
    • 1/4  CUP                  NUTRITIONAL YEAST FLAKES  (from health food stores)
    • 5  CLOVES              PEELED GARLIC, OR MORE
    • 1/4  CUP                  LEMON JUICE
    • 1   TEASPOON        SEA SALT, TO YOUR TASTE
    1. Place all ingredients EXCEPT basil and parsley in the food processor and process until smooth.  Stop and scrape the sides of the bowl with a rubber spatula at least once.
    2. Remove stems from the basil .. Add the basil leaves one handful at a time processing in between handfuls  just long enough to roughly chop the leaves and make room for more.
    3. When all leaves are in, process everything until smooth …about 1 minute.
    4. Serve or chill immediately.

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    NOTES : Wow, the serving possibilities for this pesto are extensive…on pasta, as dip for crackers or bread, or as a condiment for fish. The bright green color is  absolutely inviting and no one believes there is no dairy in this recipe. Thank you Jen !!!

    Recipe By     : JENNIFER LYNN

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    LETTUCE WRAPS for GIRLS NIGHT

    Serving Size  : 10      Preparation Time :20:00

    Ingredients:

    • 1 lb                                           ground turkey
    • 2 Tablespoons                       grated peeled fresh gingerroot
    • 4  Tablespoons                      teriyaki sauce
    • 4  Tablespoons                      rice vinegar
    • 2  Tablespoons                      honey
    • 1  teaspoon                             crushed red pepper, less or more to taste
    • 1  teaspoon                             corn starch
    • 1 1/2  Cups                              grated carrots
    • 1  Cup                                      fresh bean sprouts
    • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
    • 1/2 Cup                                   sliced green onions
    • 1/4 Cup                                   sliced almonds, toasted
    • 12  leaves                                Bibb lettuce

    Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

    Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

    Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

    NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
    I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

    Recipe By : Dianne Holland

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    CARAMELIZED SPICED NUTS


    Serving Size  : 1                                           Preparation Time : 10 minutes

    Ingredients:

    • 1   cup                         sliced almonds or pecan halves
    • 1/4  cup                      sugar
    • 1/2  teaspoon            cayenne pepper

    Put all ingredients in a 10″ skillet.  Using low heat and not stirring too often, cook until sugar caramelizes and nuts brown. Turn onto a cookie sheet, foil or parchment paper to cool. Break apart to use as a salad topping.

    NOTES : If the sugar doesn’t quite caramelized, but the nuts are getting too brown for comfort, stop cooking and turn the nuts the nuts out of the pan. These nuts are still tasty in a salad even if the sugar hasn’t all melted.
    I use these nuts in any salad that I’ve put fruit in, like the Pear and Feta Salad. It’s always a good idea to toss the salad and then put the nuts over the dressed greens.

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    Serving Size  : 4                                    Preparation Time : 15 minutes

    Ingredients:

    • 2 pounds                            SHRIMP, (the larger the better)
    • 1/2 cup                               olive oil
    • 2 teaspoons                       finely chopped garlic
    • 2 tablespoons                   finely chopped fresh parsley
    • 2 tablespoons                   fine fresh bread crumbs
    • 1/8 teaspoon                    crushed red pepper
    • 1/2 teaspoon                    dried crushed oregano
    • Salt and fresh ground pepper to taste

    Preheat broiler to high.

    Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

    Add the remaining ingredients to the shrimp and toss to coat evenly and well.

    Line a baking dish with foil and arrange the shrimp over it.

    Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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    NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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    GAZPACHO

    Serving Size :  8                                           Preparation Time : 45 minutes

    Ingredients

    • 2                                      hot house cucumbers halved and seeded, not peeled
    • 3                                      red bell peppers , cored and seeded
    • 8                                      plum tomatoes
    • 2                                      red onions
    • 6                                      garlic cloves, minced
    • 46 oz                               tomato juice
    • 1/2 cup                           white wine vinegar
    • 1/2 cup                           good olive oil,  (not that much)
    • 1 tablespoon                  kosher salt
    • 1 1/2 teaspoons             pepper, freshly ground

    Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
    After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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    NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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    Linda McBride's Favorite Recipes and Photographs!