Category Archives: Recipes

by

Vegetable Cheese Soup (International Cheese Book)

1 c grated Swiss Cheese (for three servings, in my household)
1 small, shredded head of cabbage (I got frustrated with the shredding and just chopped it up.)
1 large potato, sliced (thinner you slice, the faster the initial boiling goes)
1 Qt milk
3 T butter
Pinch salt, pinch pepper (Went a bit heavier on this for my household, though was still cautious)

Cook the cabbage and potato together in lightly salted boiling water until soft.  Drain.  Mash or mix (depending on your texture preference) together, and add butter, milk, salt, and pepper. Cook over a low flame for 10-12 minutes.  (I just waited until it seemed warmed through enough to be ready to eat.)  Remove and dish into bowls.  Spoon in grated Swiss.  Place under a broiler for 2 minutes, or until the cheese has bubbled and starts to brown.

Surprisingly lovely delicate flavour.  My housemates are both meatatarians, and there was not a single word of complaint.

Print Friendly, PDF & Email
by

Beef Tenderloin Dijon(Betsy Codier)

2 lb beef tenderloin roast

1 1/2 tsp salt

3/4 tsp pepper

2 T olive oil

2 cloves garlic

4 c water

22 oz beef broth

1 bay leaf

1/2 tsp thyme

2 cloves

Tie roast with string at 2 inch intervals.  rub 1 tsp salt and half tsp peper over roast.  Heat oil in dutch oven.  Add roast and garlic – cook ’til evenly browned.  Remove roast, pour off drippings.  Add water, broth, bay, thyme, cloves – bring to a boil.  Add roast – simmer 20 minutes (130 internal temp for rare).  Strain liquid.  Add cornstarch and mustard, turn into paste.  Slowly add cookng liquid – add rest of salt and pepper (or to taste).  Cook until slightly thickened.

Print Friendly, PDF & Email
by

Strawberry Shortcake (Betsy Codier)

1 3/4 c flour

2 T sugar

1 T baking powder

1/2 tsp orange peel

3 T butter

3/4 c milk

Topping:

2 pts strawberries

1 T OJ

1 T sugar

Combine flour, sugar, baking powder, orange peel.  Pastry-blend in butter.  Stir in milk.  Roll dough.  Cut biscuits.  Bake 12-15 minutes.

Once cooled, combine ingredients for topping, place on top on a halved biscuit, perhaps add whipped cream.

Print Friendly, PDF & Email
by

Standing Rib Roast with Madeira (Betsy Codier)

2 cloves garlic

1 tsp marjoram

1 tsp thyme

1 tsp salt

1/4 tsp pepper

5 lb rib roast

2 c sliced mushrooms

1/4 c dry red wine

1 T tomato paste

1 envelope onion soup

1 T flour

1 1/2 c water

1 T parsley

pepper

Combine:  Garlic, marjoram, thyme, salt, pepper

Trim roast, rub with spice mixture.  Roast 10 minutes at 500 degrees, decrease heat to 350 and roast for 1 1/2 hours.  (150 internal temp.)

Skim pan, combine drippings with butter.  Stir in shrooms.  Cook until tender.  Stir in wine and toamto sauce, then soup mix.  Blend flour and water.  Add.  Bring mixture to a boil.  Stir in parsley and more pepper and spices to taste.

Print Friendly, PDF & Email
by

Chicken and Mushroom Soup (Wok Cookbook)

4 oz chicken breast

1 oz dried mushrooms

4 c broth (I used 1/2 chicken, 1/2 mushroom)

(opt:  1/2 oz Szechuan mustard pickles, 1 oz bamboo shoots, 1 oz cooked ham)

Marinade:  1/2 tsp salt, 1 tsp white or rice wine, 1 tsp cornstarch (or flour)

Cut chicken and mushrooms into thin slices.  Marinate chicken (at least 15 minutes).  Bring mushrooms to a boil in the broth.  Take broth off heat and add marinated chicken carefully.  (Slipping it in with chopsticks worked well.)  return the broth to a medium heat and heat until chicken is done.

(If you want to use the optional ingredients, put them in with the mushrooms.)

Print Friendly, PDF & Email
by

Spam Stuff (Alice Wesner)

2/3 – 1 can spam, diced

2 medium potatos, diced

1 tomato, sliced

1 can Cheddar Cheese soup

1 can mushrooms

(onion powder, oregano, celery seed to taste)

Brown spam.  Add potatos and 3/4 c water.  Cover.  Cook until potatos are partly done – approx 5 minutes.  Lower heat.  Add rest and cook until the potatos are actually done.  Add water as needed.

I approached this recipe with a good deal of skepticism, due to spam being involved.  After much commentary by my partner on how good it was, I decided to try it.  It was surprisingly tasty.  It hasn’t exactly become a staple, but it has become consistent.

Print Friendly, PDF & Email
by

Homemade Yogurt

2 qt whole milk
1 c plain yogurt
1 c half and half

Bring milk to boil.  Remove from hear, pour into glass jar.  dilute yogurt in 1 c cool milk and the 1/2 & 1/2.  Gradually add this mixture to the remaining milk, stirring slowly.  Place container, covered, somewhere safe.  Cover with a towel or blanket and leave overnight.  To make it thick, take off excess liquid with 3-4 paper towels.

Print Friendly, PDF & Email
by

Blueberry Jam (Rombauers)

Wash, choose, measure – blueberries

Put in a heavy stainless steel pan.  Crush bottom layer.  Add 1/2 c water if it doesn’t seem to be enough juice.  Cook over moderate heat, simmering until almost tender.  Add 3/4 to 1 c sugar (heated) for each cup of blueberries.  Stir and cook over low heat until a small amount dropped on a plate stays put.  Place in hot sterilized jars.  Process for 15 minutes in a boiling water bath.

Print Friendly, PDF & Email