TABLE OF CONTENTS (updated 12/28/03)
Over the years, I’ve tried lots of different recipes. These are my favorites – I’ve tried EVERY one of them prior to posting here on website! Any questions, just email @ firstname.lastname@example.org ENJOY!
NOTE: Don’t just click on your print button…you will print the whole document. Highlight the recipe you’d like to print, then under “File” select the “Print” function and click on “selection”
Makes 20 servings
1 (16oz) corkscrew (fusilli) pasta
2 (2oz) cans sliced black olives
1 cup frozen petite peas, thawed
1 cup cubed Genoa salami
¾ cup chopped green onions
¾ cup chopped celery
½ cup chopped fresh Italian parsley (looks like cilantro but do NOT substitute w/cilantro)
½ cup shredded carrots (optional)
1 (7oz) pkg dry Italian-style salad dressing mix
1 cup mayo
1 cup sour cream
2 Tblsp. Milk
In large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In medium bowl, combine mayo, sour cream, milk and Italian dressing. Whisk together until smooth. Set aside.
In large bowl combine cooked/cooled pasta, peas, green onions, celery & parsley. Add dressing last and mix. (I suggest reserving ½ cup of dressing)…let it salad sit overnight in refrig…pasta will absorb the dressing…stir in rest of dressing just before serving.
6 oz. uncooked linguine
1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
1-1/4 cups quartered cherry tomatoes
3/4 cup finely chopped fresh parsley
1/4 tsp. salt
1 (4-oz.) package crumbled feta cheese with basil and sun-dried tomatoes
1 (2-1/4-oz.) can or 1/4 cup sliced ripe olives, drained
Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients.
Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
Makes 4 servings (serving size: 1-1/4 cups).
Makes 2 ½ cups so I usually make ½ recipe. Here’s scaling for both. Lasts up to 2 weeks in refrig. I also used light sour cream and mayo
12 servings 6 servings
¾ cup sour cream ¼ cup + 2 Tblsp sour cream
1 1/3 cup mayo 2/3-cup mayo
¾ tsp Worcestershire ½ tsp Worcestershire
½ tsp dry mustard ¼ tsp dry mustard
½ tsp garlic powder ¼ tsp garlic powder
½ tsp salt ¼ tsp salt
½ tsp ground black pepper ¼ tsp ground black pepper
4 oz. Blue cheese crumbled 2 oz. Blue cheese crumbled
Whisk together sour cream, mayo and Worcestershire. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover and refrigerate for 24 hours.
1 head romaine lettuce 1 egg
¾ cup extra virgin olive oil 1 lemon, juiced
3 Tblsp red wine vinegar Freshly ground black pepper
1 tsp. Worcestershire sauce ¼ cup grated Parmesan cheese
½ tsp salt 1 ½ cups garlic croutons
¼ tsp ground mustard ½ tsp anchovy paste
1 clove garlic, crushed
Clean lettuce thoroughly and wrap in paper towels to absorb moisture.
Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, anchovy paste and lemon juice. Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
6 large eggs
A pinch plus 2 tsp. Salt
3 pounds new potatoes, washed and quartered
½ lb. Sliced bacon, cooked & cut into small dice
¾ cup mayonnaise
¼ cup Creole or whole-grain mustard
3 tablespoons fresh lemon juice
1 tsp. Hot sauce
¾ cup finely chopped red onion
½ cup chopped green onions or scallions (green part only)
1 tablespoon chopped garlic
½ tsp. Freshly ground black pepper
Put the eggs in the saucepan and cover with water, add the pinch of salt. Bring to boil and boil for two minutes. Turn off the heat, cover, and let stand for ten minutes. Drain, then cool in a bowl of ice water, peel and chop.
Put the potatoes in a large saucepan with 1 tsp. Of the salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes. Remove from the heat and drain. Let cool to room temperature.
In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic and the remaining 1 tsp. Salt and the black pepper. Whisk to blend. Add the eggs, potatoes and bacon and toss to coat evenly. Keep refrigerated until ready to serve.
This is REALLY good, but don’t put a lot on first try…it’s alittle strong but very tasty!
1/3 cup prepared mustard ½ cup mayo
1/3 cup honey ½ tsp garlic powder
2 Tblsp soy sauce 1 tsp dried dill weed
Whisk together and chill.
THIS IS REALLY GOOD!!!! Another type of lettuce, such as Red Leaf, also would work great in this salad version of the popular sandwich.
container sour cream
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 large head iceberg lettuce, torn (about 4 cups)
1 (32-ounce) package thick bacon slices, cooked and crumbled
6 plum tomatoes, thinly sliced
3 cups large croutons
STIR together first
7 ingredients until well blended.
LAYER lettuce, bacon, and tomato in a 13- x 9-inch baking dish. Spread mayonnaise mixture evenly over tomato, sealing to edge of dish. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately. Yield: 8 servings.
Prep: 20 min., Chill: 2 hrs.
1/3 cup chopped
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package romaine lettuce, shredded
5 plum tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 small purple onion, chopped
1 (8-ounce) package shredded Mexican 4-cheese blend
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (6-ounce) can sliced ripe olives, drained
2 cups crushed tortilla chips
Garnish: fresh cilantro leaves
PROCESS first 7
ingredients in a blender or food processor until smooth, stopping to scrape
LAYER lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately. Yield: 8 to 10 servings.
Prep: 15 min.
1 (10-ounce) package mixed salad greens
2 cups chopped smoked turkey
1 (16-ounce) bottle Ranch-style dressing
1 (8-ounce) package Italian-blend shredded cheese
2 (15 1/4-ounce) cans sweet peas, drained
1 (14 1/2-ounce) can sliced carrots, drained
1/2 teaspoon seasoned salt
1/2 teaspoon coarsely ground pepper
ARRANGE half of salad greens in a 3-quart bowl; top with smoked turkey, and drizzle with half of dressing. Layer with 1 cup shredded cheese, peas, and carrots, sprinkling each layer with seasoned salt and coarsely ground pepper. Top with 1/2 cup cheese and remaining salad greens. Drizzle with remaining dressing; sprinkle with remaining 1/2 cup cheese. Makes 6 servings.
2 cups salad style macaroni, uncooked (I used corkscrew)
¼ cup French dressing
¼ cup sliced green onions
4 oz. Shredded cheddar cheese
¼ cup diced sweet pickle
1 tblsp prepared mustard
Seasoned salt to taste
1 can shrimp, drained and rinsed
Boil macaroni until tender.
Drain and rinse with cold water to keep it from sticking together
Add French dressing, cover and chill for at least one hour or overnight
Combine mustard, mayo and seasonings.
Add together with remainder of ingredients to the macaroni and mix well.
Cover and chill for at least one hour before serving.
The candied almonds provide a delightfully sweet nutty crunch to this wonderful salad.
1/3 cup olive oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon Tabasco brand sauce
Freshly ground pepper to taste
Combine all ingredients in container of electric blender. Blend for one to two minutes until well blended.
1/2 cup slivered almonds
3 tablespoons sugar
In a heavy, nonstick skillet melt the sugar around the almonds, stirring constantly.
Remove from heat immediately and quickly spread onto foil-covered surface to cool. Break apart, if necessary.
1 package Romaine salad mix
1 package washed fresh spinach, torn
1 cup celery, chopped
1/2 cup green onions, sliced
1 (15-ounce) can mandarin oranges, drained
Mix all salad ingredients in large serving bowl.
Add the candied almonds, mandarin oranges and the dressing.
Toss to coat well and serve immediately.
Makes 6 servings.
2 cups broccoli
1 cup cauliflower flowerets
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 (8-ounce) packages sliced fresh mushrooms
1 tablespoon chopped fresh dill or 2 teaspoons dried dillweed
2 cups Italian dressing
COMBINE all ingredients in a large bowl; cover and chill 8 hours.
Yield: 6 to 8 servings.
8 medium potatoes (about 3 lbs) prefer red potatoes
Cooked in skins until barely tender. I usually add ¼ cup lemon juice to water and salt to taste.
½ cup diced cooked bacon (save some of the grease)
½ cup chopped onion
4 tsp flour
Pepper to taste
2 or 3 tblsp sugar
1/3 cup cider vinegar
1 cup water
¾ tsp celery seed
4 tblsp chopped parsley (optional)
Add onions to pan with alittle of the bacon grease and cook lightly.
Blend in flour and ¼ tsp salt; add vinegar & water, stir until thick; add celery seed/parsley.
Pour over potatoes - add bacon and toss lightly. Serve warm.
(Note: Make day to be used)
1 package coleslaw mix
2 Packages Raman Noodles (chicken flavor) (crush & breakup)
½ cup sliced almonds
¼ cup salted sunflower seeds
1 bunch green onions finely chopped
Mix with following with season packages from Raman bags;
2/3 cup canola oil
¼ cup white wine vinegar
¼ cup sugar
Pour dressing over noodles chill & serve.
1 large cabbage
1 large onion
1 large green pepper
Shred cabbage into a large bowl. Shred onion and pepper on top of cabbage. Sprinkle 1 cup of sugar over this. DO NOT STIR!!!
BRING TO BOIL:
3/4 cup salad oil
1 cup vinegar
1 tsp. celery seed
1 tsp. dry mustard
1 tblsp. salt
Pour over cabbage while hot. Refrigerate without stirring. Cover. Leave overnight. Stir just before serving. Keep from one to two weeks.
2 cups bite size pieces of lightly toasted pita bread
1 medium cucumber, peeled, quartered, seeded & chopped
2 firm ripe tomatoes, quartered, seeded & chopped
1 small green pepper, seeded, re ribbed and chopped
1 small mild onion or 4-6 scallions (include 2” of green tops), finely chopped
½ cup finely chopped parsley
1/3 cup finely chopped fresh mint or 1 tblsp crushed dried mint
1 medium clove garlic
½ tsp salt
1/3 cup freshly squeezed & strained lemon juice
freshly ground black pepper to taste
1/3 cup olive oil
pitted black olives (preferably Greek olives)
Combine pita, cucumber, tomatoes, green pepper, onion, parsley & mint in salad bowl.
In a small bowl, mash garlic with salt. Add lemon juice & black pepper. Mix well. Pour over salad gently but thoroughly. Add the olive oil & mx again. Taste & adjust seasoning. Garnish with olives & serve.
Serves 4.Variation: finely chopped fresh basil or thyme may be substituted for the mint.
3/4 cup margarine, melted
3 tablespoons brown sugar
2 1/4 cups crushed pretzels
1 large package strawberry gelatin
2 cup boiling water
3 cups cold sliced strawberries
1 8oz package cream cheese, room temp
3/4 cup brown sugar
1 (8 oz) frozen whipped topping (thawed)
Mix the margarine, brown sugar and pretzels together, and then press into a lightly sprayed 9x13-baking dish. Bake for 10 minutes at 350 degrees. Cool Completely.
Blend together cream cheese and sugar, fold in whipped topping.
Spread on cooled crust and make sure it covers crust completely. Chill for 30 min.
Dissolve the gelatin in 2 cups of boiling water, stir in the strawberries. Chill just until it’s the consistency of egg whites.
Pour strawberry mixture over cheese blend. Cover and chill for at least 4 hours.
All three of these can be made in stages, as time allows.
3 lbs red potatoes
2 ½ lbs sweet potatoes
¼ cup white wine vinegar
¼ cup olive oil
1 clove garlic, mined
¼ cup dill pickle relish
½ cup chopped red onion
1/3 cup mayo
1 pinch ground black pepper
1/3 cup sour cream
½ cup chopped parsley
Bring large pot of salted water to boil. Add red potatoes and cook until tender but still firm, about 15 minutes. Same procedure for the sweet potatoes but I needed to cook them 5-8 minutes longer. Drain, cool and dice potatoes.
In large bow, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix, add potatoes and mix gently.
Whisk together mayo, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours. Toss gently before serving.
2 cups cooked wild rice
3 whole chicken breasts (skinned & deboned)
1 ½ cups sun dried tomatoes (in a jar with oil)
1 bunch scallions
Marinate chicken in teriyaki sauce for 2-8 hours. Broil or barbecue chicken; cool; cut into bite size pieces.
RESERVE OIL FROM SUN DRIED TOMATOES
Cut tomatoes and avocados into bite size pieces.
Mix all ingredients with oil from sun dried tomatoes. Season with salt and pepper to taste. Serves 6 to 8 people.
Yield: 2 servings
1 cup cooked rice (cooked in chicken broth)
1 cup cooked turkey breast strips
¾ cup diced unpeeled apple (I used Fiji apples)
½ cup chopped celery
2 Tblsp slivered almonds, toasted
3 Tblsp poppy seed salad dressing
Combine all ingredients except lettuce in medium bowl. Serve on lettuce leaves.
1 can Eagle Brand Condensed Milk
1 tsp almond extract
1 tsp vanilla extract
2 tbsp Hershey's syrup (heaping)
1 pint heavy (whipping) cream
1 cup Whiskey (preferably Irish)
Don't blend over 40-45 seconds else whipping cream takes over.
Keeps up to a month in refrigerator!
1 quart cider or apple juice
1/2 cup light or dark corn syrup
2 tblsp butter
6-8 oz. dark rum
cinnamon or nutmeg
Combine cider, butter and corn syrup in saucepan. Heat until butter is melted and mixture is not but not boiling. Pour 1 ounce rum into each serving mug or cup. Add cider mixture; stir. Sprinkle with cinnamon or nutmeg, or serve with cinnamon stick as muddler. (Note: I've added a few cloves to simmer in cider).
Here is a perfect present for those who indulge in holiday eggnog – a mixture of spirit and spice to blend into the Christmas beverage. Note is must be made at least a week ahead of time.
2 cups bourbon
1 cup dark rum
1 cup brandy
1 vanilla bean, halved lengthwise
1 whole nutmeg
2 large cinnamon sticks
7 whole cloves
Pour bourbon, rum and brandy into 1-qt bottle. Scrape seeds from vanilla bean into bourbon mixture; add pod to bottle. Using mortar and pestle or bottom of heavy small skillet, crack whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon sticks and cloves to mixture. Cork bottle tightly.
Let stand in cool, dark place for 1 week. (Can be prepared up to 3 months ahead)
10-12 tsp instant coffee
3 cups sugar
1 tsp chocolate syrup
3 1/2 cups vodka
3/4 tsp vanilla extract
Boil water. Stir in coffee, sugar and chocolate. Simmer 1 hr (or 25 minutes in microwave) until reduced and thickened. When cool, add vodka and vanilla and stir. Let cool and chill in refrig. (Does not require refrigeration; taste is closer to Black Russian than straight Kaluah)
1 large navel orange
Three 3-inch cinnamon sticks
1 tblsp allspice berries
1 tsp whole cloves
2 tblsp chopped crystallized ginger
1 quart pure apple cider
¼ cup packed light brown sugar
Orange slices for garnish
Using a vegetable peeler, remove the zest from the orange and lemon, then squeeze the juice and reserve. Wrap the lemon and orange zest, cinnamon, allspice, cloves and ginger in a piece of rinsed cheesecloth and tie into a packet.
Combine the apple cider, orange and lemon juice, brown sugar and spice packet in a medium non-reactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes.
Ladle into cups and garnish with the orange slices. Serve hot.
6 cups white grape juice, chilled
1 (12 oz) can frozen lemonade concentrate, thawed and undiluted
5 1/2 cups club soda, chilled
STIR together all ingredients in a 1-gallon pitcher or punch bowl. Serve
over ice. Yield: 3 quarts.
Of course alcohol could be added….
2 quarts cold water
1 pint rum
2 tsp grated lemon rind
8 whole cloves
8 tsp loose tea or 8 tea bags
4 tbls brown sugar
8 thin clove studded lemon slices
8 cinnamon sticks
Combine water, lemon rind and cloves in a saucepan. Bring to a full rolling boil and immediately add tea. Brew 4 minutes. Stir and strain into a preheated serving pitcher. Add brown sugar and stir until dissolved. Add rum. Serve in mugs and garnish with clove-studded lemon slices and cinnamon sticks.
3/4 cup flat beer
1/2 cup water (70-80 degrees)
1/4 cup chopped green onions
2 tblsp prepared yellow mustard
1 tblsp softened butter
3 1/4 cup bread flour
1 tblsp sugar
3/4 tsp salt
1 3/4 tsp dry yeast
1/3 cup crumbled cooked bacon
Measure carefully, placing all ingredients except bacon in bread machine in the order listed. Add bacon at the raison/nut signal or 5 to 10 minutes before last kneeding cycle ends.
Select Basic/White cycle. Use medium or light crust color setting. Do not use the delay cycle. Makes 1 –1 ½ Lb Loaf
This is really good. It looks alittle strange. Just tear off pieces and enjoy!
1 (1lb) loaf frozen bread dough, thawed
2 tsp olive oil
1 cup shredded mozzarella cheese (I also chopped into smaller pieces)
1 (1 oz) pkg ranch salad dressing
12-14 slices of bacon, cooked and cut into 1-inch pieces
Roll dough into ½-inch thick rectangle on lightly floured surface; brush with oil.
Cut dough into 1x1-inch pieces.
Toss dough in large bowl with cheese, salad dressing and bacon.
Place on ungreased cookie sheet, shape into oval, cover and let rise 3-4 hours until double in size.
Bake 350º for 20-30 minutes until golden brown.
2 cups bisquick
1 stick butter, melted
8 oz. Sour cream
Mix bisquick and sour cream. Add melted butter and mix well. Fill miniature muffin tins ¾ full. Bake 425º for 10 minutes or till brown.
Makes 2 ½ dozen small muffins.
Copycat recipe for Red Lobster biscuits
1 cup milk
1/3 cup mayo
1 Tblsp sugar
2 cups self-rising flour (see note)
¼ cup + grated cheddar or American cheese
2-3 tblsp melted butter
Combine milk, mayo, sugar and flour. Beat with mixer at high speed for not quite a minute – until smooth and completely combined. Using a spatula, streak the dough with ¼ cup cheese.
Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 tsp melted butter. Dust each with garlic powder plus a scant tsp of additional cheese.
Bake 25-30 minutes until golden brown and almost triple in size.
Cool in pan for 30 minutes.
NOTE: Batter must be thick enough to just drop off spoon. I had to add about ¼+ cup additional self-rising flour. If too thin, will not rise properly.
Freezes well. Serves about 12…nice and thick.
1 (16 oz) pkg. Dried split peas, rinses
1 hambone plus 2 cups diced ham
3 carrots, peeled and coarsely diced
1 med. Onion, peeled and coarsely diced
2-3 stalks celery plus tops, coarsely diced
3 med. White potatoes, peeled and coarsely diced
2 cloves garlic, minced
1 bay leaf
1 Tblsp seasoned salt
½ tsp. Fresh pepper
6 cups hot water.
Layer ingredients in slow cooker as listed above and add water. DO NOT STIR!
Cover and cook on high 4-5 hours or on low 8-10 hours until peas are very soft and ham falls off bone.
Remove hambone and bay leaf.
Using a slotted spoon, scoop out some of the ham, carrots, onion, celery and potatoes into medium bowl.
Pour rest into blender or food processor and puree. Will take a couple batches to blend all.
Combine puree with veggies from bowl.
This makes two nice size loaves. Note: it uses regular all-purpose flour. Makes great garlic bread!
4 cups all-purpose flour 1 (.25 oz) pkg active dry yeast
1 Tblsp light brown sugar
1 1/3 cup warm water (110º) 1 egg
1 ½ tsp salt 1 Tblsp water
1 ½ tsp olive oil Corn Meal
Place water and olive oil in bread machine. Add, flour, brown sugar, salt and yeast as recommended by manufacturer.
Select dough cycle, press Start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume (45-60 minutes).
In a small bowl, beat together egg and water. Brush loaves with egg mixture and sprinkle with sesame seeds. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in Preheated oven 375º for 30-35 minutes. Loaves should sound hollow when tapped.
This makes a HUGE 2 lb loaf…thought it would bake out of the bread machine, but it was delicious!
1 ½ cups water
2 ½ Tblsp olive oil
2 tsp salt
2 ½ Tblsp sugar
4 Tblsp tomato paste
4 1/3 cups bread flout
4 tsp powdered milk
1 Tblsp dried basil
1 ½ tsp active dry yeast
4 Tblsp stuffed green olives, well drained and chopped
Add ingredients into bread machine in above order except olives.
Choose basic cycle, medium crust
Add olives at the add-in beep, or 5 minutes before the end of the final knead.
This roll is unique to Western NY. It is used to make roast beef sandwiches (‘Beef on ‘weck). Usually served with horseradish. This recipe makes 9 large rolls. I like them alittle smaller so I cut dough into 12 pieces.
½ cup water
½ cup milk
1 large egg
1 tblsp butter, melted
¾ tsp salt
3 ¼ cups bread flour
2 tblsp sugar
2 tsp yeast
1 egg white
1 tblsp water
kosher salt and caraway seeds
Add first eight ingredients (in order) to bread machine. Select dough cycle.
When cycle complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make the dough easy to handle. If too elastic, cover and let rest for 10 minutes in refrigerator.
Divide dough into 9 or 12 pieces. Form each into a smooth ball. Place on large sprayed baking sheet. Flatten balls into 3 to 4 inch size rounds; cover and let rise until doubled in size (around 30 minutes).
Preheat to 375º.
Beat egg white and water and brush on buns. Sprinkle kosher salt and caraway seeds on buns.
Bake 12-15 minutes until done. Tops should be crusty.
Cool completely. Note: store in paper bag; if humid environment salt will quickly absorb into roll.
4 hot peppers (Mom uses 4 ½) (ground)
1 ½ cups green pepper (ground) – used blender
6 ½ cups sugar
1 ½ cups vinegar
1 bottle Certo (6 oz)
dash green food coloring
Mix ground peppers with sugar & vinegar. Boil 3 minutes. Add Certo. Boil 1 minute. Remove from heat and let stand 5 minutes. Skim. Pour in jars and seal with melted paraffin.
4 medium-sized Vidalia onions – chopped fine
2 cups shredded cabbage
¼ cup salt (yes, ¼ cup!)
4 cups water
½ cup brown sugar
2 cups cider vinegar
1 Tblsp dried mustard
½ tsp turmeric
½ cup water
¼ cup flour (I needed more to thicken – a large pinch at a time)
2 Tblsp Celery seed
2 tsp mustard seed
Combine chopped onions and shredded cabbage in a large glass or crockery bowl – not metal. Dissolve salt in 4 cups water and pour over mix. Cover and let soak overnight.
In morning, drain vegetables in a large colander.
In a large pot, dissolve brown sugar in cider vinegar. Mix mustard and tumeric in ½ cup water; add flour, mixing to make a thick paste with no lumps. Add to vinegar/brown sugar mixture. Stir until no lumps.
Add celery and mustard seed, bring to boil -- stir frequently to keep from sticking. Mixture will thicken as it comes to boil. Add cabbage and onions and continue to boil for 5 minutes.
Put in sterilized jars with sterilized lids. Put in a boiling water bath for 15 minutes.
Makes about 1 ½ quarts.
FYI, I took a class on how to work with very thin pastry dough it really helped. I had a terrible experience with phyllo over the holidays and thought I’d never try it again. These are recipes we made in class. Here’s some notes from class:
Thaw at least 5 hours in refrig
Have all ingredients ready before you open phyllo box
Place phyllo on dry linen towel; remove and discard top and bottom sheet
Always cover remaining phyllo sheets with damp towel while preparing dish
Toppings must be dry else moisture ruins phyllo
You can use vegetable spray on some of layered sheets if you’re concerned about fat content…it’s up to you.
4 cups FINELY chopped nuts *See note
½ cup sugar
1 tsp cinnamon
¼ cup brandy
1 – 2 sticks butter melted
1 lb. Phyllo dough *See note
For Syrup (Note: Have this ready when baklava comes out of oven)
1 cup sugar
¾ cup water
½ lemon zested
1 Tblsp fresh lemon juice
Preheat oven to 375º
Butter a 9x13 pan, bottom and sides (metal pan better than glass, preferable straight sided pan). If you use a pan that fans out remember to cut phyllo slightly larger than base so when you get towards top the phyllo fills out pan.
Combine the nuts, sugar, cinnamon and brandy. Cut phyllo dough into 9x13 sheets. Save excess for other use or put in middle of layers. Place one sheet on the bottom of pan (do not bring dough up on sides of pan, fold over inside pan). Butter the sheet. Place the next sheet on top and butter. Do NOT pack too tightly. Continue until you have 10 sheets on bottom of pan.
Butter the top of then 10th sheet and sprinkle some of nut mixture over it. Continue in this fashion until nuts are gone. (NOTE: just dot layer you put over each nut mixture. If you try and brush with butter there’s a tendency to tear phyllo.)
Be sure to save enough phyllo for a good top covering. At this point flip phyllo dough over so you’ll know you have good sheets and not be surprised when you get to bottom sheets).
After the nuts are gone, go back to placing buttered sheets on top of each other until all phyllo is gone. On the last two or three sheets, brush or sprinkle dough lightly with water before butter. This will prevent the dough from curling when being baked. If any butter left over, pour over top.
Cut into diamond shapes. Bake for 10-15 minutes at 375º then 35-40 minutes at 350º. Check after 10 minutes; if it is cooking too fast, reduce the heat to 325º. Finished baklava should be light golden brown.
To make syrup: Combine sugar, water, lemon juice and zest and bring to a boil until clarified and slightly thickened. When baklava is done, remove from oven and strain hot syrup slowly over hot baklava.
You can use all walnuts or a combination of pecans, walnuts and almonds. Just make sure they are FINELY ground.
Make sure to cut the phyllo dough to fit your pan. If pieces overlay or go up sides, the end pieces will not look good. Fold over into pan and do not go up sides.
6 Tblsp butter (melted) (optionally add chopped garlic or herbs)
8 sheets phyllo pastry thawed
8 Tblsp grated Parmesan cheese
6 oz. Shredded mozzarella cheese (about 1 ¾ cup)
1 ½ lbs. Plum tomatoes sliced into rings
Make sure moisture off tomatoes. Don’t use canned tomatoes.
1 tsp dried oregano
½ tsp dried thyme
Preheat oven to 375º
Brush 15x10x1 baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheet). Brush phyllo with butter, sprinkle with 1 Tblsp Parmesan cheese. Repeat layering with remaining phyllo, butter, and Parmesan cheese. Top with even layers of mozzarella cheese and tomatoes. Sprinkle with oregano and thyme.
Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 15-20 minutes. Let stand 5 minutes. Cut & serve.
8 sheets phyllo dough (these are ½ sheets so actually you’re using 4 phyllo sheets)
2 cups ricotta cheese
2 medium eggs well beaten
1 cup shredded swiss cheese (about 2 oz)
½ cup half & half
2 tblsp finely chopped onion
2 tblsp FRESH chopped thyme
1 tblsp chopped fresh or dried chives
½ tsp salt
½ tsp ground white pepper
½ tsp dry mustard
Preheat the over to 350º
Cut the phyllo sheets in half. Place 1 piece in a 9-inch pie pan so that at least two corners extend over the edge of the pan. Spray the phyllo lightly with nonstick cooking spray. Repeat with the other pieces, spraying each, positioning them so that the pan is evenly lined and the corners of the phyllo sheets form a uniform design around the pan.
Place a piece of foil in the pie pan and weigh it dried beans or baking stones. Bake in the lower third of oven for 5 minutes. Remove from oven and carefully remove the foil with the weights. Return the pie pan to the oven and continue to bake for about 3 minutes.
Mix the ricotta, eggs, cheese, half & half, chopped onion, thyme, chives, salt pepper and dried mustard in a mixing bowl. Spoon the mixture into the pie shell and bake for about 30 minutes or until the filling is lightly browned around the edges and is set. Serve warm or at room temperature.
The pie makes a terrific first course for a special dinner, with a rosette of cold smoked salmon, plus a center of caviar if you feel festive. For a warm-weather brunch, it’s nice either warm or at room temperature, perhaps baked in muffin tines, atop a bed of spring mesclun. Serve this pie soon after it is made. It does not hold up well under refrigeration.
These are great! My neighbor said he usually doesn’t like goat cheese but these triangles were “catering quality!”.
1 lb. Phyllo dough 24 sheets
2 Tblsp olive oil
3 medium shallot cloves finely chopped
2 cloves garlic finely chopped
¾ lb. Assorted mushrooms finely diced
I used Portobello, button and some shitake. NOTE: DO NOT wash Portobello
and shitake they lose some of their flavoring – just brush them off. You can rinse
the white button mushrooms.
6 oz. Goat cheese
3 Tblsp Italian Parsley finely chopped
½-1 stick butter (melted)
In a sauté pan – heat the olive oil. Add the shallots and sauté until translucent (doesn’t take long). Add mushrooms, then garlic. Sauté for 3-5 minutes or until most of the moisture has evaporated – else will make triangle soggy. You can add alittle salt to help draw out moisture. Remove from heat and let cool to room temperature.
Season mushroom mixture with salt & pepper. Crumble goat cheese and add to mixture along with the parsley.
Gently unroll the phyllo. Remove a single sheet and lay it out on a clean cutting board. Immediately brush with butter. Place second sheet of phyllo on top, brush with butter and repeat with third sheet. With the long side facing you, cut the stacked sheet into 5 or 6 strips (2-3 inches wide). Place 1 teaspoon of the mushroom mixture at the bottom of each strip. Then fold the bottom right corner of the strip up to the left, creating a triangle; keep folding up the strip, maintaining the triangular shape (the way you fold a flag). Trim away any excess phyllo (I just fold under). Butter the top of each triangle. Place the triangles on wax paper or parchment paper. Refrigerate or freeze until ready to bake.
Preheat oven to 350º and bake the triangles until golden brown – about 10-15 minutes.