ALL Recipes in Category : ALL OLD Recipes


Serves : 6                Preparation Time : 10 minutes


  • 4 teaspoons                           grated lemon zest
  • 4 teaspoons                           grated lime zest
  • 1/2 cup                                   lemon juice
  • 1/2 cup                                   lime juice
  • 1/4 cup                                   superfine sugar
  • 1 pinch                                    salt
  • 2 cups                                     crushed ice
  • 1 cup                                       100% Agave Tequila (Resposado Tequila)
  • 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

Print This Print This


Serves : 1


  • 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
  • 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
  • 1/4 cup                                                      Cranberry Juice
  • 1 cup                                                          Ice cubes
  • 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

Print This Print This


Serving Size : 2 loaves


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

Cream butter and sugar well.

Add mashed bananas and eggs. Sift dry ingredients and blend into creamed mixture.

Pour into 2 greased loaf pans. Bake at 350 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

Print This Print This


Serves : 10


  • 3/4 cup                             unsalted butter at room temperature
  • 1/2 cup                             sugar
  • 1/2 teaspoon                   pure vanilla extract
  • 1  3/4 cups                       all-purpose flour
  • 1                                         pinch of salt

Preheat oven to 350 degrees

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10 inch round or 9 inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter one side of a square aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature.

NOTES : This is the shell recipe for the LIME CURD TART. The first time I made this recipe, I over browned the shell. Everyone loved it, but I think the shell is better just lightly browned.

Print This Print This


Serves : 10


  • 1 package                yellow cake mix
  • 4                               eggs
  • 1  pack (4oz)           instant vanilla pudding
  • 1/2 cup                    vegetable oil
  • 1/2 cup                    water
  • 1/2 cup                    rum (preferably dark rum)
  • 1 cup                        pecan nuts, finely chopped
  • For the Glaze
  • 1/4 cup                    rum
  • 1 cup                        sugar
  • 1/2 cup                    butter (one stick)
  • 1/4 cup                    water

Prepare a 10″ Bundt pan, grease and flour. Preheat oven to  350 degrees. Pour the nuts evenly around the bottom of the pan. Beat  the other ingredients in your mixer until smooth.

Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.

Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.

OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.

NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.

Recipe by : Linda

Print This Print This


Serves : 8


  • 2 cups                         fresh raspberries
  • 3/4 cup                      sugar
  • +2 tablespoons        sugar
  • 1/4 teaspoon            salt
  • 4 large                       eggs
  • 1 teaspoon                vanilla extract
  • 1 cup                          flour
  • 3/4 cup                     creme fraiche
  • 1/2 cup                      unsalted butter at room temperature
  • For Serving
  • +                             powdered sugar (optional)

Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

Bake tart until set and brown around the edges, about 45 minutes. Cool.

Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

Print This Print This


Serves :


  • 3/4 cup                      brown sugar
  • 2 tablespoons           brown sugar (reserved)
  • 10                               fresh plums
  • 2 tablespoons          cornstarch
  • 1/4 teaspoon            ground cinnamon
  • 1 pinch                       nutmeg
  • 1 cup                          all purpose flour
  • 1 1/2 teaspoons       baking powder
  • 1/4 teaspoon            salt
  • 1/4 cup                      margarine or butter at room temperature
  • 1/4 cup                      milk
  • 1                                  egg, slightly beaten

In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

Place fruit mixture in a 2 quart casserole

In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

Bake in preheated 350 degrees oven for 35 minutes.

NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

Print This Print This


Serves : 12                   Preparation Time : 1 hour


  • 1 1/2 cups                          flour
  • 1 1/2 teaspoons                baking soda
  • 1 1/2 cups                          sugar
  • 3/4 teaspoon                    salt
  • 1 1/2 teaspoons                ground cloves
  • 1 1/2 teaspoons                ground cinnamon
  • 1 1/2 teaspoons                ground nutmeg
  • 1 1/2 cups                          chopped nuts
  • 1 1/2 cups                          seedless raisins
  • 3   tablespoons                 butter
  • 3                                          beaten eggs
  • 1 1/2 cups                           grated carrot
  • 1 1/2 cups                           grated potato

Oil a 1  1/2 quart mold. Sift four with soda, salt, sugar and spices. Stir butter into eggs in a large bowl. Stir in flour mixture and remaining ingredients. Mix well. Turn into a mold, fill 1/2 to 1/3 full. Cover tightly. Place on a trivet in a kettle. Fill with water until 1/2 way up the side of the mold. Simmer for 2 hours. Cool until lukewarm, turn out of the mold. Store in fridge. Reheat to serve

Serving Ideas : See Sauces for the recipes for both the ORANGE DESSERT SAUCE and the Vanilla Pudding Sauce.

NOTES  : I’ve has this recipe for almost 40 years. Marie was my former mother-in law’s good friend. She and her husband had a working farm in  Yerington, Nevada where they sold fresh eggs, chickens and goodies that Marie ‘put up’ each year.

Print This Print This


Serves : 8


  • 1/2 cup               Fresh lime juice (4 limes) and zest
  • 1  1/2 cups         sugar
  • 1/4 lb                  unsalted butter, room temperature
  • 4                           extra large eggs, room temperature
  • 1/8 teaspoon      salt
  • 1 x 10″                baked tart shell, or five 4 1/2″ shells, see TART SHELL recipe

Remove the Zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make a 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with paddle attachment, cream the butter with the sugar and the lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan, and cook over a low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and  allow to set at room temperature.

NOTES : You might be tempted to eat this lime curd right out of the pan, before it makes it to the tart shell !! It keeps in the fridge for weeks. Try it on a piece of toast, or as a dip for long stemmed strawberries. This tart was dessert for the annual 4th July Brunch at Terry and Lyle’s. The morning began at 8.30, with quick breads and coffee at their cottage. The cottage they rent is across the gulch from us, at the edge of a pineapple field. After the snack, we car pooled up to the Makawao Rodeo Parade. The parade itself was pretty good, but the local enthusiasm was really fun to see. After the parade we were back to Haiku and were served mimosas while waiting for lasagna to heat as our main course. There were eight of us, and everyone brought a dish to share. Theresa made her CABBAGE SALAD which is also on this website. The morning was absolutely beautiful, the best of Haiku weather.

Print This Print This


Lemon cream cheese topping for Carrot Cakes and Pound Cakes


  • 3/4 cup                         powdered sugar
  • 1 x 3 oz                          pack of cream cheese
  • 1 tablespoon                fresh lemon juice
  • 1 teaspoon                    finely grated lemon peel
  • 1 teaspoon                    vanilla
  • 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

Print This Print This


Serving Size : 2 loaves


  • 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

Print This Print This


Serves : 16-18             Preparation Time : 30 minutes


  • 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

Print This Print This


Serves : 8               Preparation Time : 30 minutes


  • 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

Print This Print This


Serving Size : 1


  • 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

Print This Print This



  • 1 large  handful orange fleshed guavas
  • water
  • sugar
  • rum
  • bananas, halved
  • ice cream and/or whipped cream

Cut the guavas in 1/2 and scoop out the seeds into a small saucepan keeping the 1/2 shells intact.

Cover the seeds with a little water and stew well, sieve out the seeds

Add the guava halves to the sieved puree and cook them gently until soft.

Add sugar to the guava mixture, making it nice and sweet, then heat some banana halves in with the guavas.

Add a generous dash of rum.

Serve the hot fruit mixture over a good creamy vanilla ice cream. Top with fresh cream (Whipped cream).

NOTES : From the Belham Valley Restaurant in Montserrat. They also made their own ice cream which was the best. And this recipe in Barbara’s own words is “absolutely delicious”

Recipe by : Barbara Crowe

Print This Print This


Serves : 8                       Preparation Time : 30 minutes


  • 1 1/2 cups                        All purpose flour
  • 1 teaspoon                       baking powder
  • 1 teaspoon                       salt
  • 1/4 teaspoon                   baking soda
  • 3/4 cup                            sugar
  • 6 tablespoons                 butter, at room temperature
  • 3 tablespoons                 olive oil
  • 2                                        large eggs
  • 1 teaspoon                       lemon peel
  • 1 teaspoon                       orange peel
  • 1 teaspoon                       vanilla
  • 1 cup                                 Muscat Wine (Beaumes-de-Venise)
  • 1  1/2 cups                       red seedless grapes
  • 2 tablespoons                 sugar
  • 2 tablespoons                 butter

Preheat oven to 400 degrees.

Brush 10 ” diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, brush it with olive oil. Sift flour and baking powder, salt and baking soda into a bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil in a large bowl until smooth. Whisk in both eggs, both peels, and the vanilla.

Add flour mixture alternately with wine, in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan, smooth the top. Sprinkle grapes over batter.

Bake cake until it is set (about 20minutes).

Dot top of cake with 2 tablespoons butter, sprinkle 2 tablespoons sugar over the top. Bake until golden and tester inserted into center comes out clean (about 20 minutes).

Cook in a pan, on a rack for 20 minutes. Release pan sides and serve slightly warm or at room temperature.

NOTES : This is very delicious and different. Strong flavor of the wine is complemented when the cake is served with whipped cream. I used an 8 inch springform pan and the batter puffed up covering the grapes. In the magazine photo, the grapes are showing on the top of the cake. I think the cake would bake well in an ordinary square pan if a springform pan is not available.

Serving Suggestion : Garnish with mint leaves and grapes, and whipped cream.

Print This Print This


Serves : 8


  • 1  1/2  cups                              Flour
  • 2  teaspoons                            baking powder
  • 1/4 cup                                     unsalted butter, softened
  • 3/4 cup                                     sugar
  • 1/2 cup                                     milk
  • 1 teaspoon                               vanilla
  • 1                                                 egg
  • +                                                apples,peeled and thinly sliced Macintosh (sp)
  • For the Topping
  • 1 teaspoon         cinnamon
  • 1/4 cup               butter
  • 1/3 cup                 sugar

Preheat oven to 375 degrees

Sift together the flour and the baking powder. Set aside. Cream together the butter and sugar and beat in the egg. Add the milk and vanilla and stir in the flour. Pour the batter into a greased 8 x 8 ” pan. Press the apple slices into the batter, standing up in rows. Top with the mixture of cinnamon, butter and sugar. Bake for 40 minutes at 375 degrees

NOTES : This is a coffee cake best served shortly after it comes out of the oven. My earliest memories of Mother’s baking is of this cake. I’ve been serving it Christmas morning as we open gifts, prepping as much as possible the night before.

Print This Print This


Serves :  8                                   Preparation Time : 30 Minutes


  • 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 !)

Print This Print This


Serves : 1 (cup)                      Preparation Time : 10 minutes


  • 2 tablespoons              butter
  • 1 1/2 tablespoons        flour
  • 1 cup                              milk
  • 1/2 small                      bay leaf
  • 1 lb                                small onions
  • 1 grating                       of nutmeg
  • +                                    salt and pepper to taste

Use either boiling onions or pearl onions.

Steam the onions, unpeeled. Cook until just tender, and cool. You should be able to squeeze the onions out fo their skins by holding the pointed end. It’s hard not to lose some of the good onion, as well as the skin.

Melt the butter over a low heat. Add and blend flour (making a roux) over a  very low heat for 3-5 minutes. Stir in milk slowly. Or, you may cool the roux and add scalded milk, for better consistency.

Cook and stir the sauce with a whisk until thickened and smooth,. Season with salt, pepper and nutmeg. Nutmeg can be overpowering, so use sparingly.

This sauce makes 1 cup. Gently stir in the onions, heat through, and serve.

NOTES : This can be prepared a day in advance, put in a casserole dish. Refrigerate and reheat in the oven or microwave before serving.

The frozen onions are OK, but the fresh are wonderful. I’m not recommending the canned onions, but in a pinch….

Print This Print This


Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).

Use scissors to snip off long silk ends at tips of ears.

Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.

Remove and discard charred husks and silk.

NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe

Print This Print This


Serves : 4


  • 1  1/2 lbs                              All purpose potatoes, unpeeled and cut into 1″ cubes
  • 1 teaspoon                           salt
  • 4 tablespoons                     butter
  • 2 tablespoons                     butter
  • 1                                            onion, minced
  • 3/4 cup                                hot milk

Boil the potatoes over a moderate heat in salted water until tender (about 15 minutes). Drain and return to the pan to keep warm. Melt 4 tablespoons butter in a skillet, add minced onion and cook over moderate heat until well browned (about 20 minutes) .

Mash the potatoes with hot milk and the additional butter. Stir in onions and season with salt and pepper.

Print This Print This



  • 2 tablespoons                   butter or margarine
  • 2 tablespoons                   all purpose flour
  • 1 cup                                  milk
  • 1/2 teaspoon                    dry mustard
  • 1/2 teaspoon                    salt
  • 1 dash                                ground red pepper (cayenne)
  • 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the 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. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

Print This Print This


Serves : 4                 Preparation Time : 30  minutes


  • 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.

Print This Print This


Serves : 8


  • 3 cups                                    low salt chicken broth
  • 1  1/2 lbs                               thin asparagus spears, trimmed
  • 2 teaspoons                           good olive oil
  • 1   1/4 cups                           chopped green onions
  • 1/3 cup                                  minced shallot
  • 1 teaspoon                             sugar
  • 1 tablespoon                          minced garlic
  • 1  1/2 tablespoons                Dijon mustard
  • 1 tablespoon                          fresh lemon juice
  • 1 teaspoon                             grated lemon peel, zest for extra garnish
  • 1/2 cup                                  diced seeded red bell pepper
  • +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

Print This Print This


Serves : 12             


  • 1 package                      Vanilla instant pudding
  • 1  1/2 cups                    cold milk
  • 1/2 cup                          whipping cream, whipped
  • +                                     Brandy to taste

Mix the pudding with milk, add to whipped cream. Flavor to taste with brandy.

NOTES : This sauce is a topping for MARIEs STEAMED PUDDING. Even though it is made from instant pudding it gets good reviews.

Recipe by : Marie

Print This Print This


Serving size : 1                   


  • 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).

Print This Print This


Serves : 12                  Preparation Time : 10 minutes


  • 1                        egg
  • 1 cup                 butter
  • 1 cup                 brown sugar
  • 1/2 cup             orange juice

Cook all the ingedients together in the top of a double boiler until thickened.

Serve Hot.

NOTES : This is a topping for Marie’s Steamed Pudding

Recipe by : Marie

Print This Print This


Serving size : 1 ????                  Preparation Time : 15 minutes


  • 1 tablespoon                    ginger, freshly grated – add more to taste
  • 2 tablespoons                  brown sugar,  add more if needed
  • 1 tablespoon                    honey, add more if needed
  • 1/2                                    medium grated onion
  • 1                                        lemon or lime, juiced
  • 1                                        pressed clove of garlic
  • 3 tablespoons                  soy sauce (light)
  • 2 tablespoons                  dry white wine
  • 1/2 teaspoon                   hot pepper sauce

Combine all the ingredients, except the onion. Taste for sweetness. Adjust the sugar and the honey if necessary. Saute the onion for about 1 minutes, in a little olive oil. Add the ginger mixture and cook for about 1 minute to thicken slightly

NOTES : Double this recipe. Use 1/2  for salmon marinade, and the other 1/2 for a warm table sauce.

Recipe by : Dianne Vandevelde


Print This Print This



  • 1/2  cup                          packed with cilantro leaves
  • 1  1/2 cups                     packed with parsley leaves
  • 2 tablespoons                fresh oregano leaves
  • (or                                   1 tablespoon dried oregano leaves)
  • 2                                      Jalapeno peppers, stemmed, halved and seeded
  • 2                                      bay leaves, center stem removed
  • 5                                      cloves of garlic
  • 3  tablespoons               fresh lemon juice
  • 1 teaspoon                     salt
  • 1/2 teaspoon                 freshly ground pepper
  • 1/4 cup                          sherry vinegar
  • 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

Print This Print This



  • 1 cup                         Mirin
  • 1/2 cup                     light Soy Sauce (preferably Yamasa brand)
  • 1 teaspoon                dried red chili flakes, or to taste
  • 2 tablespoons           fresh lemon juice

Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.

Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.

NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.

Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.

Print This Print This


Serves : 8


  • 2                        large onions, thinly sliced
  • 2                        large eggplants, cut into julienne
  • 2                        cloves of garlic (or more to taste), sliced
  • tomato              sliced into rounds
  • zucchini            same amount as tomato, also sliced into rounds
  • olive oil
  • fresh thyme
  • fresh rosemary  (optional)
  • salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

Print This Print This


Serving Size  : 8                         Preparation Time : 30 minutes


  • 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

Print This Print This


Serves : 8


  • 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

Print This Print This


Serves : 4


  • 2 cups                        Jasmine Rice
  • 2   1/2 cups               water
  • 2  tablespoons         olive oil
  • 1/4 cup                      finely chopped onion
  • 1/4 cup                      apple, peeled, cored and finely diced
  • 2 tablespoons          red bell pepper, seeded and finely chopped
  • 2 tablespoons          orange segments, finely diced
  • 3 tablespoons          fresh basil, minced
  • salt and pepper to taste

Thoroughly rinse the rice in cold water, until the water runs clear, and drain. Put the rice in a saucepan with 2  1/2 cups of fresh water and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. until the water has evaporated and the rice is just cooked but firm to bite and not soft (the rice should have a risotto-like texture). You can also cook the rice in a rice cooker, but it may take longer.

Heat the olive oil in a saute pan or skillet and saute the onion, apple, bell pepper and orange over a medium high heat for 30 seconds. Remove from the heat, add the cooked rice and the basil, mix thoroughly, and season with salt and pepper.

NOTES : My rice was softer than the directions implied it should be, but it was good. Wonder if the “5 minutes” in the recipe should be 25 minutes? I prepared this dish hours in advance and put it in a casserole dish to be heated later. Also, I am sure this recipe would feed more than 4 people.

Print This Print This


Serves : 8                                       Preparation time : 45 minutes


  • 2 cups                        Matzo cake meal
  • 2 teaspoons              cream of tartar
  • 2 teaspoons              baking soda
  • 1 cup                          brown sugar
  • 1 cup                          shortening
  • 6                                 eggs, separated
  • 6 cups                        carrot, grated
  • 2 teaspoons              salt

Sift together dry ingredients. Cream sugar and shortening. Beat egg yolks until pale. Alternately add yolks and dry ingredients to creamed mix. Stir in carrots and fold in beaten egg whites. Grease loaf pan and pour mixture into a pan. Cook at 350 degrees for 40 minutes.

NOTES : Well, I think this is Nana’s recipe. She doesn’t say what pan to use, but as I recall it was a loaf pan. also don’t forget to beat the egg whites until stiffish. I wonder if the cream of tartar is beaten with the whites, or added with the dry ingredients? I’m sure the cream of tarter is beaten with the whites! I think it stabilizes the whites. Whatever, it probably doesn’t matter. This has always been a favorite passover dish of mine, but not too many other people seem to like it very much. And note that this ‘pudding’ is not a dessert, but a side dish.

Recipe by : Nana

Print This Print This


Serves :


  • 4                           Bacon slices
  • 1                            onion, large
  • 1                            green bell pepper
  • 1                            red bell pepper
  • 1 bottle                 chili sauce – Heinz
  • 2 jars                    B&M Baked beans
  • 1 can                     kidney beans, drained
  • 1 can                     baby Lima beans, drained
  • 1/4 cup                 brown sugar, or more to taste
  • 2 tablespoons      Dijon mustard, or more to taste

Fry the bacon until crisp. Drain the bacon but save enough grease in the pan to saute the onion and peppers which have been roughly chopped. Saute until just barely cooked. Add chili sauce, about 2 tablespoons of mustard and about 1/4 cup brown sugar. Stir and taste. If its too sweet, add more mustard. Or, if it needs to be sweeter, add more brown sugar. Add all the beans. Stir and taste again. Simmer for 5 minutes. Pour into a baking pan. Lay bacon on top of beans and bake at 350 degress for about 45 minutes to 1 hour, uncovered.

Print This Print This

Serves : 10                                  Preparation time : 1 hour


  • 3                               Large green, red and yellow bell peppers, roasted and peeled
  • 1                                Large tomato
  • 1                                medium sweet onion, or Maui Onion
  • 1 teaspoon               sugar
  • 1 lb                            pasta – tortellini, penne or farfalle (bow ties)
  • 1/4 cup                     balsamic vinegar
  • 1/2 cup                     pesto sauce or more to taste
  • 7 0z                           crumbled Feta cheese
  • 3/4 cup                    Greek olives, pitted or not
  • fresh basil
  • salt and pepper to taste
  • fresh grated Parmesan cheese

To roast the peppers :  Put directly over flame or broil whole peppers. I  usually use the outdoor grill. Char and turn until the peppers are blackened evenly. Remove to a bowl and cover tightly with plastic wrap. Let steam until cool enough to handle. Slip the charred skin off the peppers, open and remove seeds and then rinse gently. The less water you use in this process, the more flavor the peppers will have.

In a bowl, mix the sugar, vinegar, salt and pepper. Trim off the rough edges of the peppers and cut into narrow strips. Put them in the bowl with the vinegar mixture. Cut a tomato in half, place cut side down on a cutting board and slice into thin strips. This also goes into the bowl. Do the same with the onion and *1 Macerate all this together.

Boil the past, salt the water while the pasta is boiling, drain, and mix with the pesto. Start with a 1/2 cup of pesto, but you might want more. Remember the past will absorb the sauce as it sits. Add a little freshly grated Parmesan cheese.

Pour the past into a shallow bowl. Spoon the pepper mix all around the edges. Top the past area with the crumbled feta cheese. Throw a handful of olives over the top, add more gratings of Parmesan cheese, and garnish with fresh basil leaves. Use the entire leaf to garnish, also cut some leaves in *2 Chiffonade to garnish. Separate, or not, and put a little on the salad

*1 Macerate means to mix it up good, even using your hands to blend all the flavors, but dont mash the ingredients).

*2 (Chiffonade means “made of rags” in French). Roll a few leaves together cigar style and then cut across the roll to make strips

NOTES : David Paul, a chef who has a wonderful and trendy restaurant in Lahaina, gave cooking classes once a month at the Kaahumanu Mall in Maui. These were free demonstrations. This salad was one of his lessons. I’ve made enough changes to have it now be my own pasta salad. To make a hardy salad, use tortellini pasta, fresh or dried. Farfalle (bow ties) are my pasta of choice, but penne pasta works as well. I use whatever prepared pesto looks good to me and a pinch, just use the roasted peppers from a jar.

Print This Print This


Serves : 6


  • 1                               Eggplant
  • 1 teaspoon              Salt, coarse
  • 6 + tablespoons     Olive oil
  • 1                                green bell pepper, cored, seeded and cut into julienne strips
  • 1                                red bell pepper, cored, seeded and cut into julienne strips
  • 1                                large onion, slivered
  • 12 oz                         fresh cultivated mushrooms, sliced thinly
  • 1/4 cup                    flour
  • 8 oz                          lasagna noodles
  • 3 cups                      tomato sauce
  • 1  1/2 cups              Bechamel Sauce
  • 1/4 cup                    freshly grated parmesan cheese for garnish
  • 5 oz                          goat cheese
  • 1/2 cup                   fresh basil, slivered
  • 8 oz                         mozzarella cheese
  1. Slice the eggplant into 1/4 ” slices. Sprinkle them with the coarse salt, and let drain in a colander for one hour. Wipe off the salt and pat dry
  2. Heat 2 tablespoons of the olive oil in a large skillet. Add the peppers and onion, and saute over medium low heat for about 10 minutes,  until cooked through but not browned.
  3. Using a slotted spoon, remove the peppers and onion from the skillet. Add another 1 tablespoon olive oil and saute the mushrooms for about 5 minutes, until cooked.
  4. ** SEE NOTES **  Remove the mushroom from the skillet and add 3 more tablespoons olive oil. Dredge the eggplant with the flour, shaking off the excess and saute the slices on both sides, over a medium heat until lightly browned, adding more olive oil as needed. Transfer the cooked eggplant to paper towels.
  5. Preheat oven to 350 degrees
  6. Bring 4 quarts of salted water to a boil in a large pot. Add the lasagna, and cook at a rolling boil until just tender. Drain and rinse under cold water and drain again.
  7. Spread a small amount of tomato sauce on the bottom of a 13 x 9 ” dish. Arrange half the lasagna noodles over the sauce. Cover with the peppers, onion, mushroom and eggplant in layers. Mix the béchamel sauce and parmesan together, and spoon half of it on top of the vegetables. Crumble the goats cheese over the béchamel sauce, and sprinkle on half the basil. Top with more tomato sauce, and then layer the remainer  of lasagna noodles. Spread the remaining béchamel over the lasagna noodles, and sprinkle with the remaining basil. Top with remaining tomato sauce and sprinkle with mozzarella.
  8. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until brown and bubbly for another 15 minutes.

NOTES : Here is my variation to this recipe. In step #4, Broil the eggplant, eliminating the flour and all that oil. Spray or brush the eggplant with olive oil lightly on both sides. Put the slices on a foil covered cookie sheet and broil on both sides. Be careful, it broils very fast. Also, you could use commercial sauces instead of preparing from scratch. This recipe is labor intense but the finished product is worth it….Also, it serves more than 6.

Print This Print This


Serves :   1                        Preparation Time : 20 minutes


  • 1 pint                       Cherry Tomatoes halved or Roma tomatoes cubed
  • 1 head                      roasted garlic
  • 2 tablespoons        drained capers
  • 2 tablespoons        olive oil
  • 1 tablespoon          balsamic vinegar, or more to taste
  • 1/2 cup                   calamata olives, pitted and chopped
  • 1/2 cup                   parsley, chopped
  • 1/2 cup                   basil, cut into thin slivers
  • salt and pepper to taste
  • fresh mozzarella, as much as you like, cubed
  • fresh parmesan for garnish
  • To roast the garlic : Wrap the entire head of garlic in foil and bake for about 30-45 minutes in a 450 degree oven. You should be able to pierce the head easily with a fork. Let cool.
  • Cut the garlic head in half (across) and squeeze the pulp out. The cloves should ooze out easily. Combine all the rest of the ingredients with the garlic in a glass bowl and let it sit at room temperature while you boil the pasta of your choice. We like bow ties. Reserve 1/2 cup of the cooking water to use if pasta nee Quickly drain the past and toss in the sauce. Grate fresh Parmesan on top.

    Serving Suggestion : We serve this with crusts of bread and a green salad

    NOTES: Be creative with this recipe. Change the cheese to smoked Gouda or whatever. You can add hot pepper flakes for more punch. All the quantities can be to your taste.

    Recipe By : Linda McBride

    Print This Print This


    Serves : 2                             Preparation  Time : 45 minutes


    • 6 oz                          Cavatappi or other spiral shaped pasta
    • 1                                small butternut squash (1 pound approx)
    • 5 cups                      fresh spinach leaves
    • 3 cloves                   garlic, minced
    • 2 teaspoons            lemon juice, fresh
    • 1/2 cup                    freshly grated Parmesan cheese
    • 1/4 cup                    chopped parsley or basil for garnish
    • salt and pepper to taste

    Fill a 4 quart kettle three quarters full with salted water and bring to the boil for cooking the pasta.

    Peel and quarter and seed the butternut squash. Cut into 1/2 cubes. Coarsely shop the spinach and mince the garlic.

    In a large heavy skillet heat some oil over a moderately high heat until hot but not smoking and saute the squash with salt to taste, stirring occasionally, until tender (about 7-10 minutes). If more liquid is needed to avoid the squash from sticking to the skillet, add a little white wine, broth or water.

    While the squash is cooking, cook the past in boiling water until al dente. RESERVE 1/2 cup of cooking water and drain pasta in a colander

    Add spinach and garlic to the skillet with the squash and cook over moderately high heat, stirring, until all liquid has evaporated. Add pasta and reserved cooking water and bring to boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan. Garnish with freshly chopped parsley and/or basil.

    Suggested Wine  : White

    Serving suggestion : Great as an entre, or side dish with chicken or port

    NOTES : The butternut squash is labor intensive. I used a potato peeler to peel it. You may want to quarter and seed it first, but I think peeling the whole squash is easier.

    Recipe by : A variation from Gourmet Magazine

    Print This Print This


    Serves : 4


    • 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

    Print This Print This



    • Whole Fillet of Beef
    • Kosher salt or sea salt
    • Lots of pressed garlic
    • Good Olive Oil
    • One lemon

    Have the fillet at room temperature. About 30 minutes to 1 hour before grilling, make a pile of the salt and garlic and pour the oil over that, to make a thick paste. Rub this mixture all over the beef. Grill to desired doneness. Let it stand covered with foil, loosely, for about 15 minutes, before slicing.

    Slice and place on a platter


    NOTES : Present this dish on a platter dressed with fresh watercress. Place Tomato wedges or slices around the edge of the platter.

    Recipe by : Paul Slocum

    Print This Print This


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


    • 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

    Print This Print This


    Serving Size : 1 large loaf


    • 2 teaspoons             olive oil
    • 1 cup                         onion, finely chopped
    • 3/4 cup                    carrot, finely grated
    • 1/2 cup                     green onion, finely chopped
    • 1/2 cup                     celery, finely chopped
    • 1/2 cup                     red bell pepper, finely chopped
    • 2                                garlic cloves, minced
    • 2   1/2 cups              raw turkey, ground
    • 1 cup                         bread crumbs, plain or seasoned
    • 1/3 cup                     ketchup
    • 1 teaspoon               salt
    • 1 teaspoon               pepper
    • 1/4 teaspoon           nutmeg, ground
    • 1/4 teaspoon           cumin powder, ground
    • 1/4 teaspoon           cilantro, ground
    • 2 tablespoons          parsley, fresh, chopped
    • 4                                egg whites, lightly beaten
    • 1 tablespoon            Worcestershire Sauce
    • 1/2 cup                     Chili Sauce
    • 3 tablespoons          brown sugar
    • spray                         vegetable cooking spray

    Heat oil in a large non-stick skillet over a medium heat. Add onion, carrot, green onion, celery, red bell pepper, and garlic. Saute for 5 minutes, or until tender. Combine onion mixture, turkey, crumbs, ketchup and all the spices with eggs, in a large bowl. Stir Well.

    Coat 9 x 5 ” loaf pan with cooking spray, or shape mixture into  9 x 5 ” loaf on a sprayed pan. Bake at 350 degrees for 30 minutes (see my notes below).

    Combine ketchup or chili sauce with brown sugar, brush over turkey loaf.  Bake another 30 minutes or until done. Let stand 10 minutes before slicing.

    SERVING IDEAS : How about with mashed potatoes or jasmine rice?

    NOTES : I did not use both types of onion, just one or the other, but not both. Also, I cooked the loaf a little longer during the first half of the cooking, maybe 45 minutes instead of 30 minutes. This cooks nicely as a free form loaf, or you can make a couple of smaller loaves instead.

    Recipe by : Joyce

    Print This Print This


    Serves : 3


    • 12 oz                     Ground Turkey meat
    • 2 teaspoons         curry powder
    • 1/4 cup                 chutney (chop large pieces)
    • 1 dash                    hot pepper sauce
    • 1.2 cup                   plain yogurt
    • freshly ground pepper to taste

    Combine the ingredients, except the yogurt, and shape into three patties.

    Either grill on a top-of-the-stove grill or saute in a non-stick pan that has been lightly filmed with oil.

    Allow 6-7 minutes per side, until the meat is no longer pick.

    Serve topped with yogurt.

    NOTES : I haven’t actually tried this recipe yet, but it sounds good

    Print This Print This


    Serves : 4


    • 4 x 1 lb                       Cornish Game Hens
    • Papaya salsa             See Basic Fruit Salsa Recipe
    • For the marinade
    • 1/2 cup                        Fresh lime juice
    • 1/4 cup                        Extra Virgin olive oil
    • 1 tablespoon               minced garlic
    • 2 teaspoons                cumin
    • 1/2 teaspoon              ground cinnamon
    • salt and pepper to taste

    Combine the marinade indredients in a small bowl and reserve.

    Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.

    Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.

    NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.

    Print This Print This


    Serves : 6


    • 12                                     Skinless Chicken Thighs
    • 3 tablespoons                olive oil
    • 3 cups                              sliced leeks, white and pale parts only
    • 2 cups                              chopped peeled parsnips
    • 3 cups                              thinly sliced carrot
    • 2 tablespoons                thinly sliced garlic
    • 3 cups                              low salt chicken broth
    • 1 cup                                dry white wine
    • 2 teaspoons                    dried oregano
    • 1 teaspoon                      dried fennel seed, optional
    • 1/8 teaspoon                  dried crushed red pepper
    • For the Garnish
    • Chopped fresh parsley
    • Grated lemon peel

    Sprinkle the chicken with salt and pepper.

    Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

    Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

    Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

    NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

    Print This Print This


    Serves : 2


    • 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.

    Print This Print This


    Serves : 4                       Preparation time : 5 Minutes


    • 1   block of raw Ahi, Sashimi grade
    • Sesame oil
    • Volcano spice or equivalent ie Cajun Spice
    • napa cabbage, shredded
    • pickled ginger
    • Wasabi
    • soy sauce

    Rub the Ahi Block with a few drops (use sparingly) of sesame oil. Roll the block in the spice, pressing the spice onto the block. Sear in a seasoned iron skillet at a very high temperature for 30 seconds per side. Now, if the block is thin, sear it for less time.

    Refrigerate the block, it’s easier to slice when chilled.

    Presentation : Lay the thin slices of Ahi on a bed of shredded cabbage. Make a pile or two of pickled ginger on the same platter. Have a bowl of Wasabi mixed with soy on the side.

    NOTES : Jon, our son, perfected this recipe when he lived with us on Maui in 1995-1996. It was nine months of great hikes, picnics, and entertaining. My mouth is watering just writing this recipe. We use a mild hot spice mix, but suit your own taste. Also, chili sauce that is sweet/hot is good with this recipe. Find it in the Oriental section of the grocery store, the same with wasabi. The Volcano Spice is made here on Maui, right in Haiku.

    Recipe by : Jon McBride

    Print This Print This


    Serves : 4                            Preparation Time : 30  minutes


    • For the Vinaigrette
    • 1 teaspoon                 lemon zest
    • 1/2 cup                       fresh lemon juice
    • 1/4 cup                       olive oil
    • 1 tablespoon              finely chopped fresh dill
    • 1 teaspoon                 minced garlic
    • 1/2 teaspoon             kosher salt
    • 1/4 teaspoon             freshly ground pepper
    • For the Salad
    • 16                               Jumbo shrimp , peeled and deveined
    • 1 cup                          orzo pasta
    • 2 oz                            feta cheese
    • 3/4 cup                      finely diced red bell pepper
    • 1/3 cup                      pitted kalamata olives, quartered
    • 2 tablespoons           thinly sliced scallions, including tender green parts
    • 1 1/2 tablespoons     finely chopped fresh oregano
    • 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

    To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

    Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

    Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

    Serve the shrimp immediately with the pasta.

    NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

    Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

    Recipe by : Weber Grill

    Print This Print This

    Serves :     4


    • 4 X  7 oz                 Ahi Tuna or Salmon fillets
    • For the Marinade
    • 1 cup                        Soy Sauce
    • 1 tablespoon           chopped garlic
    • 1 tablespoon           minced ginger
    • 1/2 cup                    sliced scallions
    • 1/2 cup                    sugar
    • For the Maui Onion Salad
    • 1                                large sliced carrot
    • 1                                small Maui onion
    • 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
    • 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
    • 1/4 cup                    Pink pickled ginger
    • 4 oz                          bean sprouts
    • 1 tablespoon           canola oil
    • 1/2 tablespoon       toasted white sesame seeds for the garnish
    • 1/2 tablespoon       black sesame seeds for the garnish
    • 1                                juice from one lemon
    • + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

    Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

    Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

    About 30 minutes before serving, get the barbecue grill ready .

    To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

    Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

    To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

    (I doubled this recipe and served 10 people)

    NOTES : Japanese spice sprouts are Daikon sprouts, I substituted with sunflower sprouts. You can zap the carrot and onion in the microwave for about one minute just to get the bit of crunch away. The julienne should be fairly thin. There is a lot of prep to this recipe, but it is well worth it.
    You can plate the food for your guests or if you double the recipe, as I did, pile the salad on a large platter with the fish on top. Doubling the ingredients serves 10. I garnished with tomato, lemon and lime wedges.
    This recipe was prepared for Jack and I at Marty and Bino’s house up the road from us. We’ve just recently begun a nice friendship with them and are happy to have them as neighbors. The care in which dinner was prepared and resented from pupus to dessert was inspiring. The dessert was a chocolate souffle cake and the pupus were chunks of Reggio parmesan cheese and focaccia bread.

    Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

    Recipe By : Adapted from Roy’s Feasts from Hawaii

    Print This Print This



    • 1/3 lb                       Fish per Person – eg Ahi, Mahi, Ono, snapper (choose 3)
    • 1                                Onion
    • 1                                clove of garlic per piece of fish
    • 1                                sliced tomato
    • red and green bell peppers
    • clam juice
    • cucumber
    • parsley, chopped
    • thyme
    • cayenne (just a little)
    • parsley or cilantro to garnish
    • salt and freshly ground pepper to taste

    Rub fish with grated onion and garlic. Layer fish in a stew pot with sliced tomatoes, cucumber and red and green bell peppers. Let this stand for a few hours. Pour on bottled clam juice and sprinkle on chopped parsley. Cook until the fish is done. This an be done a day ahead. Re-heat carefully and do not overcook.

    Serve in a shallow bowl and cooked brown rice that has grated carrot cooked in it. A chunk of boiled sweet potato on the side, garnish with fresh cilantro or parsley and offer hot sauce on the side.

    NOTES : Well, this recipe has a lot of history. It came from a dear friend of ours on the island of Montserrat in the British West Indies. His name is Fitzroy and I don’t know what in the world has become of him. He prepared this fish stew for us, our family and friends many times. He even visited us in Michigan and prepared it for about 50 of our friends. It was a wonderful evening full of Caribbean spirit and what else?? Rum !!!

    Recipe By :  Fitzroy

    Print This Print This


    Serves :   8


    • 12  - 16                            medium Tomatoes
    • 3                                      onions, sliced
    • 1 tablespoon                  fresh basil OR 1 teaspoon dried basil
    • butter
    • buttered bread crumbs
    • salt and pepper to taste

    Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in  3 tablespoons butter until transparent but not brown.

    Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.

    Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.

    Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.

    NOTES : This casserole can be prepared up to the baking part on the day before the brunch.

    Recipe By :  Linda McBride

    Print This Print This


    Serves :     8-10                                         Preparation Time :


    • 1 1/2 – 2 lbs                           bulk sausage pork
    • 3/4 cup                                   uncooked oats
    • 2/3 cup                                   peeled apple, chopped
    • 3/4 teaspoon                         salt
    • 1/2 teaspoon                          sage, crushed
    • 1/2 teaspoon                          basil, crushed
    • 1                                               egg
    • 2/3 cup                                   milk
    • 1 can                                        peach halves, drained
    Combine all ingredients, not the peaches! Mix thoroughly. Place peach halves, cavity up in the bottom of an un-greased 6 cup ring mold. (I spray some Pam on the mold). Spoon sausage mixture over and between peaches, packing firmly.
    Bake for one hour at 350 degrees, longer if necessary. Invert the mold on a shallow pan lined with paper towels. Do not unmold. Let stand until grease drains off. Turn sausage ring (still in mold) right side up and then invert and remove from mold onto serving dish. See notes!

    NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.

    Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.

    Suggested Wine : Mimosas

    Recipe By :  Linda McBride

    Print This Print This



    • 2 cups                                  Steel cut oats
    • 3 cups                                  boiling water
    • 1 cup                                    total of raisins, dried cherries and dried cranberries
    • 1/2 cup                                toasted almonds or toasted pecan pieces
    • 2 tablespoons                     light brown sugar
    • milk
    • yogurt
    • fresh fruit, like berries, peaches or what ever you like

    In a heat proof bowl, mix oats with boiling water and let stand, covered for one hour. Stir in dried fruit and refrigerate overnight or up to a week. Stir in nuts and brown sugar.

    To serve, pour 1/2 cup of milk in a bowl, put 1/2 cup of muesli over the milk and top with a little yogurt and fruit.

    NOTES : This muesli grows on you as you eat it. It has the ‘crunch factor’ which comes from not cooking the oats. I served it as a side dish at a brunch. Piled in a glass bowl and I drizzled about a tablespoon of warmed honey on the top to give it some life.

    Each gues may customize their own bowl of muesli, by providing bowls of fruit, additional toasted almonds, yogurt and a pitcher of milk near the big bowl of muesli.

    The first time I served this dish, I also served bagels and lox. I presented the lox on a bed of butter lettuce, on a platter with sliced tomatoes, red onion and capers. Don’t forget the cream cheese and butter. Oh, Jack wanted eggs, so I prepared a herb frittata. Too much food for 6 people, but there was something for everyone. What I did not do was serve a pastry of coffee cake and next time, I would bake my mothers apple cake. Probably no one would want to eat it except Jack, but it makes the house smell great!

    Recipe By : adapted from Food and Wine

    Print This Print This


    Serves 4


    • 2 lbs                          Tofu – firm or extra firm, Naysoya
    • 2 tablespoons         Dijon mustard
    • 1 teaspoon               soy sauce
    • 1/2 cup                     mayonnaise or vegonaise
    • 1/2 teaspoon           salt
    • 1/2 teaspoon           garlic powder
    • 1/2 teaspoon           celery seeds
    • 1/4 teaspoon           turmeric
    • 2                                celery stalks, minced
    • 1/2 cup                     green onion, minced
    • 1                                 green bell pepper, minced, optional
    • 1                                 carrot, minced, optional

    Press water out of tofu and place in a bowl. Break up with a fork. Add other ingredients. Chill

    NOTES : I used a food processor. First grating the carrot, chopping the onion, and then adding minced celery and the tofu with the spices. Pulse until you get the desired consistency.

    Print This Print This


    Serves 8


    • 2 quarts                               salad mix, designer greens, chilled and clean
    • 1 head                                  romaine lettuce, chilled and clean
    • 1/2 cup                                sliced almonds
    • 4 oz                                      feta cheese, crumbled
    • 1                                           orange, segmented
    • Dressing
    • 1/4 cup                               tarragon vinegar
    • 1 teaspoon                          fines herbs
    • 1 tablespoon                       Dijon mustard
    • 3/4 teaspoon                      sugar
    • 2 tablespoons                     orange juice or water
    • 1/3 cup                                good quality olive oil
    • salt and pepper                  to taste
    • 1                                           red onion, sliced for garnish

    Early in the day wash greens and chill

    Make the dressing: Use a jar you can shake or a bowl and whisk. First pour in the vinegar and add the spices and mustard, shake or whisk until well blended. Add the oil slowly whisking or all at once if you are using a jar. Taste and adjust seasoning.

    To assemble : Mix romaine and greens together in a large salad bowl. Arrange orange slices on the greens. Sprinkle with the toasted almonds. Toss with the dressing, and top with the onion slices.

    NOTES : The orange will have accumulated a lot of juice, use some for the salad dressing and also you can use more of the juice when you dress the salad. Assemble the salad at the last minute. I used a French feta, which is less salty and milder.

    Recipe by : Linda

    Print This Print This


    Serves 8


    • 9                                  buttered white bread slices, medium thick
    • 1 1/2 lbs                     Sharp Cheddar cheese, grated
    • 1                                   bunch green onions, finely chopped
    • 1 1/2 teaspoons         salt
    • 1/2 teaspoon             dry mustard
    • 3 cups                         milk
    • 1 dash                         Tabasco sauce
    • 6                                  large eggs, lightly beaten
    • pepper to taste

    Cut off the crusts from the bread and butter each slice. Cut into 1/2″ cubes.

    Saute green onions until transparent. Butter a 2qt casserole and arrange a layer of bread cubes on the bottom, placing a generous amount of grated cheese over it. Add a second layer, and last layer of cubes with the remaining cheese over it.

    Mix salt, pepper and mustard together and blend it into the milk. Add onion, Tabasco and eggs and mix well. Pour over bread and cheese in the casserole. cover with wax paper.

    Refrigerate overnight.

    Two hours before serving, remove from the fridge. Let stand at room temperature for one hour. Preheat oven to 350. Place casserole in a pan of water and bake for one hour or until the cheese charlotte is WELL BROWNED and firm.

    Let stand a few minutes before serving.

    NOTES : This is a wonderful brunch dish. I buy the pre-grated cheese if pressed for time. To cut fat, which i do not recommend, use canned skim milk and reduced fat cheese. This is the usual menu for a McBride Brunch. Cheese Charolotte, Sausage Ring, either Saute Cherry tomatoes or Scalloped tomatoes, Chilled Asparagus with dressing, assorted muffins or cord bread and last but not least Mimosas.

    Recipe by : Linda McBride

    Print This Print This



    • banana
    • orange and grapefruit slices
    • strawberries
    • pineapple
    • kiwi
    • raspberries
    • fresh mint optional

    Use a clear glass bowl, and start at the bottom, and layer upwards.

    Peel,  slice and layer bananas, peel, slice or section oranges and grapefruit. Remove as much pith as possible from the citrus. Add citrus layer. Slice the strawberries, layer over the citrus. Layer fresh pineapple chunks over the strawberries, and top with raspberries and kiwi slices.

    NOTES : I have used frozen raspberries and it’s OK.

    This is just a very basic recipe. The point is that it should look pretty with the contrasting layers. The first serving destroys the look, and that’s OK too. It’s too bad that this has to be assembled the morning of the brunch. You can prep a lot of it, peel, but not slice the citrus. wash the strawberries, and cut the pineapple. A garnish of fresh mint is nice too.

    Yoghurt and/or whipped cream can be served on the side, as well as granola

    Recipe by : Linda McBride

    Print This Print This


    Serves 8


    • 1 lb                    cooked spaghetti
    • 3/4 cup             good olive oil
    • 1/4 cup             red wine vinegar
    • 1/2 cup             fresh parsley, chopped
    • 1                         garlic clove, pressed
    • 1 tablespoon    garlic salt
    • 1 tablespoon    garlic powder
    • 1 tablespoon    coarsely ground fresh pepper
    • 1 tablespoon    dried basil
    • 1 tablespoon    dried oregano
    • 1 lb                     Jarlsberg cheese, cut into thin strips
    • 1                          red bell pepper, cut into strips
    • 1                          yellow orange or green bell pepper, cut into strips
    • 1 cup                   sliced black olives
    • 3/4 cup              shredded parmesan cheese
    • 1/3 cup              chopped walnuts
    • salt and pepper to taste

    Place cooled,cooked spaghetti in a large bowl. Toss with olive oil, vinegar, parsley and spices. Add remaining ingredients and mix well. Chill thoroughly. Add salt and pepper at serving time.

    NOTES: Dianne says to double the dressing. Use second half just before serving, because the pasta absorbs the first half totally, and she found it too dry.

    Recipe by : Diane V

    Print This Print This


    Serves 4


    • 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

    Print This Print This


    Serves 6


    • 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

    Print This Print This


    Serving size : 10


    • 1   head                      cabbage, chopped in chunks
    • 1  bunch                     green onions, chopped – all of it
    • 1 jar                            sesame seeds, toasted
    • 2/3 cup                      slivered almonds, toasted
    • 3 oz                             pkg. top ramen, smashed
    • 4 tablespoons           seasoned rice vinegar
    • 1 teaspoon                 coarsely ground black pepper
    • 1 teaspoon                 salt
    • 1 cup                           vegetable oil
    • 4 tablespoons           sugar

    Mix the last 5 ingredients to make a dressing. Toss other ingredients just before serving. Add the dressing

    Recipe by : Teresa

    Print This Print This


    Serves : 8


    • 4              ancho peppers+ 4 passila peppers  (all dried)
    • OR 1/4 cup            chili powder
    • 2-3 lbs                    broiler chicken, cut into 8 pieces (cut breast pieces in half crossways)
    • 1/2 lb                      lean pork, cubed 1″
    • 2 tablespoons        oil
    • 8 0z can                  tomatoes
    • 1                               large onion, diced
    • 3                              cloves garlic, minced
    • 1 teaspoon             oregano
    • 1/4 teaspoon         salt
    • 1/4 teaspoon         cinnamon
    • 1/4 teaspoon         pepper
    • 3 cups                     chicken broth
    • 1                               medium jicama, cubed
    • 1                               ripe plantain, or two bananas, peeled and sliced
    • 1                               tart apple, peeled and cored and sliced
    • 1                               firm pear, peeled and cored and sliced
    • 8 oz                         pineapple, chunked and drained
    • 2 tablespoons        cilantro or parsley

    If using dried peppers instead of the chili powder, cut them open and discard stems and seeds. Cut pepper into small pieces with scissors or a knife. Place in a bowl and pour boiling water over the peppers. Let sit for 45-60 minutes. Reserve 1/3 c water, drain the rest.

    Meanwhile, rinse and pat the chicken dry. Season with salt and pepper. Brown in hot oil for 10-15minutes until light brown. Brown pork in drippings. Drain and return chicken and pork to the dutch oven.

    Process undrained tomatoes, onion, garlic, oregano, cinnamon, pepper and drained peppers or chili powder, and the reserved water. If using the chili powder, add 1/3 c water, cover, and blend until smooth.

    Stir tomato mix and chicken broth together into Dutch oven and with chicken and pork. Boil over high heat. Stir in Jicama and plantain (not the bananas). Simmer covered for 45 minutes. Stir in Apple and Pear and simmer for 5 minutes. Stir in pineapple and bananas, heat through.

    Sprinkle with parsley or cilantro to garnish.

    NOTES : Use fresh pineapple if possible, and add it when you add the Jicama

    Print This Print This


    Serving Size: 8                                    Preparation Time : 30 minutes


    • 5 cups                              Fresh spinach, or kale or Swiss chard
    • -                            (lightly packed and to torn into small pieces)
    • 2 medium large              sweet potatoes peeled and cut in 1″cubes
    • 1/4 cup                             Olive oil
    • 3                                        onions, finely chopped
    • 4                                        garlic cloves, minced
    • 2                                        celery ribs,sliced
    • 8 cups                               vegetable broth or water
    • 1 1/2 cups                         chopped canned tomatoes (Use large can) — with juice
    • 1                                         carrot sliced
    • 1/4 teaspoon                    nutmeg
    • dash cayenne and salt and pepper to taste

    Heat the oil in a large stockpot over medium heat, add onions, garlic and celery, and saute stirring often for 10 min. Stir in all the rest of the ingredients EXCEPT the greens.

    Bring the soup to a boil, then reduce the heat to a simmer and continue stirring occasionally for 45 min, or until the potatoes are tender.

    Remove 2 cups of the soup and puree it, then return it to the pot.

    Stir in the spinach, or other greens, and cook about 5 min. until the greens are tender.

    Recipe By: Joyce

    Print This Print This


    • 3 pound              Kabocha Squash or any pumpkin like squash
    • 1 large                 carrot, peeled and cut into pieces
    • 1 medium           onion, chopped
    • 1 large                 rib of celery, chopped
    • 2                          cloves garlic
    • 1                           small bunch of parsley
    • 1                           bay leaf
    • thyme, paprika, cayenne pepper, salt and pepper to taste

    For the broth - heavy cream, or whatever. I’ve even used evaporated milk (skimmed!)

    Cut the squash in half, remove the seeds. Put the cut side down on a board and cut narrow slices, narrow enough for a paring knife to remove the tough peel in one swipe. Cube the squash, about 1″ cubes and put in a stock pot. Add the rest of the ingredients, NOT THE CREAM, cover with broth or water, just enough to cover the ingredients, and bring to a boil.

    Reduce the heat and simmer until everything is well cooked. Remove Bay leaf.

    AFTER removing the bay leaf, process or blend until the mixture is smooth. Add broth as you do this, but not too much, because you’ll finish the soup with cream. Add a grating of fresh nutmeg, reheat the soup adding the cream, don’t boil. Use more fresh nutmeg as garnish to serve the soup. Cayenne is good as well.

    NOTES : This is an adaptation of Barbara Crowe’s pumpkin soup. It was always on the menu at the Belham Valley Restaurant in Montserrat.

    Recipe by : Linda McBride

    Print This Print This


    Serves : 6


    • 4 3/8 oz                         butter
    • 4 3/8 oz                         flour
    • 3 large                            chopped shallots
    • 1 3/4 oz                          mushroom stalks (pied blew, shitake, oyster or cepe)
    • 1 head                             celery, core removed and chopped
    • 1                                       carrot, peeled and chopped
    • 1                                       leek, chopped
    • 7 1/8 oz                          fresh apricots, blanched, peeled and chopped
    • 7/8 oz                             fresh ginger, grated
    • 4 grates                          nutmeg
    • 2 1/8 tablespoons        wasabi powder (start with 1 tablespoon)
    • 1 1/4 quarts                   light chicken stock or veggie stock
    • 1 2/3 tablespoons        white wine vinegar
    • 1 1/8 cups                      creme fraiche
    • 2 sprigs                          thyme
    • 2 1/8 tablespoons        sugar
    • salt and pepper to taste
    1. *Sweat off the shallots, mushroom stalks, celery, carrot, leek, ginger and apricots for 5 minutes.
    2. Add flour and cook until you get a blonde roux. Moisten with stock and cook for 20 mintues.
    3. Finish by adding all the remaining ingredients. Cook again for 20 more minutes. Put the soup in a blender and then pass through a sieve or chinois and finally through a wet muslin.

    Serve with garnished Stilton croutons.

    * ‘To Sweat’ is a technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over a low heat. The ingreidents are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices.

    NOTES : See Parmesan Croutons and substitute stilton cheese for the parmesan. Also, I blended and sieved the soup, but did not pass it through wet muslin. This recipe leaves something for the imagination, but notworry, it should taste great no matter what.

    Recipe by : The Lifeboat Inn


    April, 1999, we had a brief stay in Norfolk, England. We stayed at a hotel owned by our friends, Tom and Lucy Granke, Le Strange Arms, in Old Hunstanton. They were to meet us there, but at the last minute, couldn’t. We went anyway because we had heard so much about the hotel, and surrounding area that we didn’t want to miss it. This part of our trup was so wonderful that we wanted to stay longer, but our schedule was too tight. Tom was nice enough to give us some direction about what to see and do and he insisted that lunch at the Lifeboat Inn was a must. It’s a little restaurant with accommodation on the North Sea and is several centuries old. The original character has been retained, which makes it very charming and inviting.

    The soup of the day was celery and Apricot Soup.  Jack loves celery soup, but he balked at the apricot in the tittle. I, being adventurous foodie, ordered it. The soup was delicious so we requested the recipe there and then. The chef who made it was gone for the day,. We were disappointed to leave empty handed. When Tome heard about our failure to get the recipe, he made it his mission to get it for us. He was successful, thank you Tom, and everyone else involved.

    Print This Print This


    Serving size : 2 loaves


    • 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

    Print This Print This


    Serving : makes 2 loaves


    • 2 cups                                Zucchini, coursely chopped (about 4 medium zucchini)
    • 3                                         eggs
    • 1 cup                                  salad oil
    • 1 cup                                  granulated sugar, can use 3/4 cup
    • 1 cup                                  brown sugar, lightly packed, can use 3/4 cup
    • 3 teaspoons                     maple flavoring
    • 2 1/2 cups                        all purpose flour
    • 1/2 cup                             toasted wheat germ
    • 2 teaspoons                     soda
    • 2 teaspoons                     salt
    • 1/2 teaspoon                   baking powder
    • 1 cup                                 walnuts or pecans, chopped
    • 1/2 cup                             sesame seeds, can use 1/3 cup

    With a rotary mixer, beat the eggs to blend, add oil, sugar and maple flavoring and continue beating until mixture is thick and foamy. Using a spoon stir in zucchini. Combine the flour, wheat germ, soda, salt, baking powder and nuts. Stir gently in zucchini and mix until blended.

    Divide the batter equally between 2 greased and floured 5.9 inch loaf pans.

    Sprinkle with sesame seeds over tops of each loaf.

    Bake at 350 degrees for 1 hour or until wood pick comes out clean.

    Cool in pan for 10minutes

    Turn out onto wire racks to cool.

    NOTES: Genie had a luncheon for me a couple of years ago at her house on Lower Long Lake. It was a beautiful spring day and we ate outside on the patio. The garden and lake made a quite lovely setting. She served this bread along with a salad. Everything was tasty. Diane Vandevelde, Barb Perry and Valerie Manaia were the other guests.

    Recipe By : Genie Lanthorne

    Print This Print This


    Serving Size : 12

    • 1 package                     Fresh cranberries
    • 1 medium                     orange
    • 1                                     lemon
    • 2 cups                           sugar, start with 1 cup

    Cut the orange and lemon into eights and process or grind in a blender to fairly tiny pieces. This means the entire fruit, skins and all, just the ends removed. Grind the cranberries as well. Place all the ingredients in a large bowl and stir. These flavors should ‘get to know each other’ for several days before serving.

    Serving ideas : Serve with poultry or pork

    NOTES: This uncooked cranberry relish has turned into a family favorite at holiday time.

    Recipe By : Jack’s Mother

    Print This Print This


    Serving size : 1


    • 1/2 cup                                Raisins
    • 1/2 cup                                fresh tangerine or orange juice
    • 3 tablespoons                     unsalted butter
    • 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
    • 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
    • 1 teaspoon                           sugar
    • Salt and Pepper to taste

    Combine the raisins and the juice and let macerate for 30 mintues

    Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

    Serving ideas : With pork tenderloin

    NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

    Recipe by : CECI (from Martha)

    Print This Print This


    Serving Size : makes  2 1/2 cups


    • 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

    Print This Print This


    Serving Size : 8                       Preparation time : 15 minutes


    • 9                                        Kiwi fruit, peeled, cubed (1/4″)
    • 3 tablespoons                  fresh mint leaves, finely chopped
    • 1 tablespoon                    honey
    • 1 1/2 tablespoon             fresh rosemary, chopped (optional)

    Mix all ingredients in a bowl – May be prepared 4 hours ahead, cover and chill

    Notes : This is a different and quite pleasant accompaniment to lamb I have never used the rosemary in the recipe. At first the honey might seem to be overpowering the kiwi, but the flavors blend nicely after a short time

    Print This Print This


    Preparation Time : 10 minutes


    • 1 bunch           Chives, minced (about 1 ounce)
    • 1/4 cup            Extra virgin olive oil
    • Salt

    In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use. (The chive oil can be refrigerated for up to 5 days).

    NOTES : Use this oil to drizzle on the Asparagus Vichyssoise

    Print This Print This



    • 1 1/2                              Ripe Mango, peeled and diced
    • 1 cup                              Canned Black beans, rinsed and drained
    • 1/2                                 Red Bell pepper, diced
    • 1                                      Jalepeno
    • 2                                     Scallions, minced
    • 1 1/2 tablespoons        Fresh Lime Juice
    • 1 tablespoon                 Olive Oil
    • 1 tablespoon                 Cilantro, roughly chopped
    • 1 1/2 teaspoon             Cider Vinigar
    • 1/2 teaspoon                Sugar
    • 1/2 teaspoon                Kosher Salt
    • pinch                              Cayenne Pepper

    Combine all ingredients

    Can be refrigerated up to 6 hours

    Serve Chilled or at room temperature

    Notes : Use this salsa as an appetizer served with tortilla chips or toasted pitta bread, OR as a condiemetn with fish, pork or chicken.

    Marty and Bino served this salsa as an appetizer summer 2001. I’m serving it this evening as a condiment to grilled Game Hens. We’ll also serve coconut rice, baked butternut squash and salad. I never count the condiment as a “dish” – a lot of people aren’t even willing to taste fruit salsas as an accompaniment to the entree.

    Recipe by : Marty

    Print This Print This



    • 1/2                        Fresh Pineapple, chopped
    • 1                            Jalepeno, minced and seeded
    • 1/2 cup                 Cilantro, roughly chopped and packed
    • 1/2                         Fresh Lime, juiced
    • 1 Teaspoon           Olive Oil (Optional)
    • 1 Tablespoon        Minced red onion (Optional
    • Salt

    Combine all ingredients a few hours before serving.

    Serving Ideas : Pineapple salsa is great with fish

    NOTES : This recipe can be created exactly to your taste and ingredients. Aside from the fruit, you can add diced red pepper and/or red onion. Use a mixture of fruit such as nectarine, kiwi, pear, papaya and mango. Orange segments used with teh above ingredients works well with poultry. I’ve seen melon and stawberry salsa, but it didn’t appeal to me, it might to you. so experiment and have fun with it.

    Print This Print This


    Serving size : 8                Preparation time : 20 minutes


    • 2 ears                          GRILLED CORN , cut kernels from ear (cut about 1 c.)
    • 1                                   red bell pepper, diced small
    • 1                                   scallion, sliced thin
    • 1/2                               jalapeno, minced
    • 1 1/2 teaspoon           vegetable oil
    • 1  teaspoon                 ground cumin
    • 1 1/2 tablespoons      fresh lime juice
    • 1 tablespoon               chopped fresh cilantro
    • 1/8 teaspoon              salt

    Place all ingredients in a medium bowl, toss well and serve

    NOTES  : Adjust jalapeno to suit your taste. I used a lot more jalapeno and cilantro.

    See the recipe GRILLED CORN (click link) for grilling instructions

    Print This Print This


    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.

    Print This Print This



    • 1/2 CUP                          sugar
    • + 4  1/2 tablespoons      sugar
    • 1/2 TSP                           table salt
    • 3/4 CUP                          whole almonds
    • 4 TSP                               pure vanilla extract
    • 1/4 TSP                           pure almond extract
    • 3 CUPS                            bleached all-purpose flour
    • 1  1/2 CUPS                    butter, unsalted (3 sticks), cut in chunks and softened
    • 1/4 CUP (or more)        turbinado (or granulated or raw) sugar

    Process the sugar and the salt in a food processor until it looks powdery and a little finer, 40-60 seconds. Add the almonds and process until they’re finely chopped, about 20 seconds.  Add the butter, vanilla and almond extracts. Pulse until the butter is smooth, scraping the sides of the bowl as necessary.  Add the flour and pulse until a soft ball forms around the blade.  Transfer the dough to a large bowl and stir briefly with a rubber spatula to be sure it’s evenly mixed.  Portion the dough into equal thirds. If you have a scale, weigh each third; each should weigh 10-1/2 to 11 ounces.  On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter.  Wrap the log in waxed paper or foil or plastic wrap.  Chill the dough at least 2 hours but preferably overnight.

    Put the 1/4 cup sugar on a flat surface such as a tray or clean counter top.  Roll the log of dough in the sugar, pressing so the sugar adheres.  Cut the log int 1/4- inch slices and arrange them at least 1 inch apart on an ungreased or foil lined cookie sheet.  Position a rack in the middle of the oven and heat to 350 degrees.  Let the cookies sit at room temp. while oven heats.  Bake until the edges are golden brown, 12-15 minutes, rotating the pan from front to back about halfway through the baking.  Let the cookies sit on the sheet for a minute or two before transferring to a rack with a metal spatula…Let cool completely before storing airtight.

    NOTES : I use raw sugar

    Print This Print This






      Print This Print This


      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. 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.

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

      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

      Print This Print This


      Serving Size  : 4                                    Preparation Time : 30 minutes


      • 16                                               FRESH SAGE LEAVES
      • 8                                                THIN SLICES PROSCIUTTO
      • 8                                                LARGE CHICKEN BREASTS
      • 2  tablespoons                        ALL PURPOSE FLOUR
      • 1 tablespoons                          OLIVE OIL
      • 3 tablespoons                         BUTTER
      • 3/4  cup                                   MARSALA WINE OR SHERRY
      • 2  tablespoons                        CAPERS IN BRINE — COARSLY CHOPPED
      • 2  tablespoons                        CHOPPED FRESH PARSLEY
      • 1 1/2  teaspoons                     FRESHLY GROUND PEPPER

      Preheat oven to 350 degrees. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto.  Put the flour on a plate and season with the pepper.Dredge the prepared cutlet in the flour.  Heat the oil and 1 tablespoon butter in a large skillet.  Once the butter is foaming, add 4 of the cutlets, seam side down.  cook over medium high heat until golden brown, about 3 min. per side.  Transfer to a baking dish.  Add another tablespoon of butter to the pan and brown the remaining cutlets. Transfer to the baking dish then cover (foil) and  cook in the oven for 8 min. Reduce the pan heat to medium low and add the Marsala.  Stir constantly, scraping up the browned bits.  Simmer for 3 min.  Add the capers and parsley.  Stir in remaining butter.  Spoon the sauce over the chicken.

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

      NOTES : This dish looks great with rice and sauted spinach.  Also, I have used rubbed sage instead of the fresh sage leaves.  Try to use fresh herbs whenever possible. This is a fancy dish that goes together quickly.

      Print This Print This

      Serving Size  : 24


      • 1 1/2  pounds                       red onion, thinly sliced
      • 1 1/2  cups                            Distilled white vinegar
      • 1 1/2  cups                            water
      • 3/4  cup                                sugar
      • 12  ounces                             blue cheese, crumbled, 1/4 inch pieces
      • 1 1/2  cups                             olive oil
      • 2 1/4  pounds                       Belgian endive, thinly sliced  (about 8 cups)
      • 3/4  cup                                 fresh lemon juice
      • 12  bunches                           fresh arugula, torn into small pieces ( about 12 cups )
      • 1  cup                                     dried cranberries
      • 1 teaspoon                            salt

      Place onions in a large resealable plastic bag.  Add vinegar, water, sugar and salt.  Seal bag: shake until sugar dissolves.  Chill onions in marinade at least 1 day and up to 3 days, turning often.

      Place cheese in medium bowl.  Pour oil over cheese let stand at room temperature 2 hours.  (Can be prepared 2 days ahead. Cover and refrigerate.  Bring to room temperature before continuing.)

      Place endive in a very large bowl.  Add lemon juice; toss.  Add arugula, cheese-oil mixture and dried cranberries;  toss.  Season with salt and pepper.  Transfer to platter; top  with some drained pickled onions. Pass remaining onions in marinade.

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

      NOTES : This salad is spectacular. Even people who say they don’t like arugula, love this salad. Add the cheese oil to your taste. If serving at a buffet where the food is out for several hours, you might want to keep half the salad in another bowl in the fridge until you need it later. Remember to prepare the onions at least one day ahead.

      Print This Print This


      Serving Size  : 1                                       Preparation Time : 5 minutes


      • 1/2  cup                          soy sauce, plus 2 tbsp. more
      • 1/4  cup                          brown sugar
      • 1/4  cup                          Jack Daniels
      • 2  tablespoons               lemon juice
      • 2                                      cloves  garlic, crushed
      • fresh ground pepper, to taste

      Mix all the ingredients together. Marinate meat for three hours at room temp or overnight in the fridge.  This recipe is good for grilling meats.

      NOTES : This recipe was originally used to marinate a whole filet of beef .  It is great for other cuts of beef and also for pork tenderloin. Take care not to over marinate.
      I usually use 4 cloves of garlic, and the juice of 1/2 of a large lemon.

      Recipe By     : NANCY KINDLEY

      Print This Print This


      Serving Size  : 10      Preparation Time :20:00


      • 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

      Print This Print This


      Serving Size  : 1                                           Preparation Time : 10 minutes


      • 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.

      Print This Print This

      Serving Size  : 4                                    Preparation Time : 15 minutes


      • 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.

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

      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.

      Print This Print This


      Cocoa Mocha Layer Cake

      Serving Size  : 12

      Ingredients :

      • 2 cups                          flour
      • 1/2 cup                        cocoa
      • 1/2 cup                        unsalted butter
      • 1 1/2 cups                    sugar
      • 2  teaspoons                baking soda
      • 1/2  cup                        milk
      • 1 cup                             boiling water
      • 1/2 teaspoon               salt


      • 6 tablespoons                       unsalted butter
      • 6 tablespoons                       cocoa
      • 3 cups                                     confectioner’s sugar
      • 1 teaspoon                              vanilla
      • 6 tablespoons                        hot coffee

      Preheat oven to 350 degrees. Mix together flour, cocoa, and salt; set aside. Cream butter and sugar together in a large mixer bowl until lightly colored. Add baking soda to milk; add alternately with dry ingredients to creamed Mixture. add boiling water, blending well. Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

      To prepare frosting: Blend cocoa, sugar and butter together well. slowly add hot coffee, stirring until a smooth spreading consistency. Add vanilla. Fill between layers, cover top and sides of cake.

      Recipe By      : BARB

      Print This Print This


      Serving Size : 4-5 dozen                                        Preparation Time :  20 minutes


      • 1 12 oz package       Semi-sweet Chocolate chips
      • 1/2 lb                        unsalted butter,  softened
      • 3/4 cup dark            brown sugar
      • 3/4 cup                     sugar
      • 2                                eggs
      • 1 teaspoon                vanilla-(generous teaspoon)
      • 2 1/4 cups                 flour, make the 1/4 cup heaping
      • 1 teaspoon                baking soda
      • 1 cup                          pecans, chopped
      • 1 teaspoon                salt

      USING A WOODEN SPOON blend the sugars and butter. Beat in the eggs and vanilla. Add the flour, salt and baking soda. Gently stirring until just blended. Stir in the nuts and then the chips.

      Drop onto a cookie sheet in tablespoon size, leaving lots of room–2″–between cookies. Bake between 12 and 14 min. in a 350 degree oven. When the cookies start to get brown around the edge, that’s when they should be taken out of the oven. If you like a crisper cookie bake an additional minute. Remove from the sheets to cool on racks or parchment paper.

      NOTES : I’ve been baking this recipe for over 46 years!! That fact is pretty scary. The recipe is almost exactly the same as the Toll House Cookies except for the heaping 1/4 cup flour and pecans. I think the original Toll House calls for walnuts. Also, I set the oven just UNDER 350 degrees.

      The secret to these cookies is the technique. Use a wooden spoon, and don’t over beat.

      Recipe By : Linda

      Print This Print This


      Serves : 25 pieces                                               Preparation Time : 15 minutes


      • 3/4 cup  (3oz)           Parmesan cheese, freshly shredded
      • 1                                   baguette
      • 1/4 cup                       good olive oil
      • kosher salt
      • freshly ground pepper

      Preheat the oven to 400 degrees.

      Slice the baguette diagonally into 1/4 inch thick slices. 20-25 slices.

      Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with s & p.
      Sprinkle with the cheese.
      Bake until browned and crisp.( Maybe 15 minutes. Watch them. )

      Serve at room temperature

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

      NOTES : These are delicious. Don’t worry if they seem too crisp. Serve with salads and soup. Especially good with Gazpacho.

      Print This Print This


      Serving Size :  8                                           Preparation Time : 45 minutes


      • 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.

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

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

      Print This Print This


      Serves: 2-4


      • 1         Small can frozen limeade
      • 4         jiggers Tequilla
      • 1          jigger Triple Sec
      • 1/2      bottle Dos Eques beer
      • 1/3      blender ice

      Blend and serve as desired–salt glass rim or not, ice cubes or not.

      My sister, Joyce, used this recipe for more parties than I can remember. Always fun, tho. You can make several batches in advance and store them in your freezer.

      Recipe by: Joyce

      Print This Print This


      Serving Size : 12                                Preparation Time : 30 minutes


      • 1 1/3 cups                      flour
      • 1 teaspoon                     Baking soda
      • 2/3 teaspoon                Baking powder
      • 2/3 teaspoon                salt
      • 1 1/3 teaspoons            cinnamon
      • 1 cup                               brown sugar
      • 1 cup                               vegetable oil
      • 3                                      eggs
      • 1/3 cup                           crushed pineapple, with a little juice
      • 3/4 cup                           grated carrots
      • 1/2 cup                           chopped nuts
      • 1/4 cup                           raisins (optional)
      • 4 oz                                 cream cheese, room temperature
      • 4 oz                                 butter, room temperature
      • 1/2 teaspoon                 vanilla
      • 1 cup                               confectioners sugar, sifted

      For the cake: Sift together the first 5 ingredients into a small bowl. In another bowl, mix together, the sugar, oil and eggs. Add the flour mixture, stir. Stir in the pineapple, carrot and nuts.

      Bake 45 min in a greased 9 x12 pan at 325 degrees.

      For the frosting: Mix together the cream cheese, butter, vanilla, and sugar. Beat until smooth. Frost the cooled cake. Pig Out!!!

      - – - – - – - – - – - – - – - – - -
      NOTES : My niece, Allyn gave me this recipe a long time ago. I throw in a handful of raisins along with the nuts, etc. She used to call me, “Skins”, as a short cut to “skinny Aunt Linnie”. For an alternative topping click LEMON CREAM CHEESE FROSTING

      Recipe By : Allyn

      Print This Print This


      Recipe By : LINDA
      Serving Size : 12               Preparation Time : 30 minutes


      • 1 large package(12 oz.)                    Chocolate Chips (semisweet)
      • 1 cup (1/2 lb)                                     butter
      • 2 1/2 cups                                          brown sugar, firmly packed
      • 4 large                                                eggs
      • 1 cup                                                   milk
      • 1 cup                                                   sour cream
      • 1 teaspoon                                         vanilla
      • 2 cups                                                 cake flour — (sift, then measure)
      • 3/4 cup                                              unsweetened cocoa
      • 1 teaspoon                                         baking powder
      • 1 teaspoon                                         baking soda
      • 1 tablespoon                                     powdered sugar

      In a blender or processor, whirl 1 cup of the chocolate chips until finely ground: remove from blender and set aside.

      In a large bowl, beat butter and brown sugar with an electric mixer until creamy and blended. Beat in eggs until fluffy. Stir in milk, sour cream, vanilla and ground choc. chips until well blended.

      In a small bowl, mix flour, cocoa, baking soda and baking powder. Add to butter mixture and blend well. Stir in remaining chips. Pour batter into well greased and floured bundt pan. (12 cup) Batter fills almost to rim. Bake at 350 degrees for about 1 hour or until toothpick comes out clean. Cool in pan on rack for 30 min. Invert onto a rack to cool, or onto a plate to serve warm. Sift about 1 tablespoon cocoa, then the powdered sugar onto cake.

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

      NOTES : This is really low cal at 460 cal per serving and only 23g of fat. (joke) Serve with whipped cream or ice cream

      Print This Print This


      Serving Size : 10

      Preparation Time : 30 min                  Cook time     : 30 minutes


      • 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
      • 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
      • 2  tablespoons       unsalted butter
      • 3  medium              leeks, white and tender green parts only — thinly sliced
      • 2 1/2  cups              chicken broth(stock)
      • 2  cups                     water
      • 1 large                      thyme sprig
      • 1 1/2 cups                milk
      • 1 1/4 teaspoons      salt
      • 1/4 teaspoon          white pepper, freshly ground

      Chive oil (recipe separate)

      In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

      Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

      Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

      Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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

      Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

      NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

      Recipe By      : Bon Appetit

      Print This Print This

      Linda McBride's Favorite Recipes and Photographs!