Serves 4

Ingredients

• 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.

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Serves 8

Ingredients

• 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

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Serves 8

Ingredients

• 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

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Ingredients

• 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

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Serves 8

Ingredients

• 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

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Serves 4

Ingredients

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

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

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

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

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

Sprinkle with the chopped peanuts.

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

Recipe by : Barb

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Serves 6

Ingredients

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

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

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

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

Toss well, add seasoning and chill.

The salad may be served chilled or at room temperature.

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

Recipe by : Joanne

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Serving size : 10

Ingredients

• 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

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Serves : 8

Ingredients

• 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

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Serving Size: 8                                    Preparation Time : 30 minutes

Ingredients:

• 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

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Ingredients

• 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

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Serves : 6

Ingredients

• 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

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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.

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