Category Archives: Recipes

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German Chocolate Oatmeal Cookies (Betsy Codier)

3/4 c butter

1 c packed dark brown sugar

2 eggs

8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled

1 T water

1 1/4 c all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 c quick oats

1 c chopped nuts

1 c sweet coconut

Mix butter and sugar, add eggs, melted chocolate, water.  Mix flour, soda, salt, add to batter.  Stir in oats, nuts, and coconut.  Drop by T 2 inches apart onto greased (or silicon) cookie sheets.  Bake 10 minutes at 375, until bottoms are browned and tops are soft.  Ward off devourers for 2 minutes.

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Sea Slaw

Surprisingly tasty sandwich spread.

1 c carrot, finely grated

1/3 c tofu, drained and mashed

1/3 c scallions, finely diced

1/3 c dulse flakes

1/2 tsp lemon juice

1/2 tsp mustard powder

1/2 c some form of mayo or sour cream or…

Mix the above together, and then serve in sandwiches or with sprouts or with lettuce or with crackers or…

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Brioche (Holiday Matthew)

1/3 c dry yeast

3 c warm water

16 c flour

12 eggs

1 lb butter

2 c sugar

4 tsp salt

Goes together pretty much as you’d expect for a bread.  Bake it at 350 for 45 minutes or 400 for 35 and then 350 for 10.  This is an insanely addictive bread.  I always make it with the intention of making bread pudding out of it, but it never lasts long enough for me to do so.

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Gyro Spice Blend (Mine)

1 T onion

1 T garlic

1 T oregano

1 T rosemary (chopped or ground up a little)

2 tsp salt

1/2 tsp pepper

1 tsp ground cumin (whole roasted and then ground)

Combined these (the salt and pepper are a guess, I used my grinders), and mixed them into a guesstimated mix of olive oil and white vinegar with the lamb to be marinated.

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Deviled Stuffed Eggs (Betsy Codier)

12 hard-boiled eggs

1/2 c chopped pickles

1/4 c ranch dressing or bleu cheese dressing or sour cream or mayo

1/4 c mustard

onion, salt, garlic, cayenne to taste

All measurements are suggestions.  Mix and match to your preferences.  Cut and prepare eggs.  Dice some of the white.  Combine the yellow and all the other stuff in a bowl and mush together.  Fill eggs with the result.  Sprinkle with paprika.  Chill, at least 4 hours, if you can.

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Dill or Kosher Dill Pickles (Rombauer’s)

Wash and cut for jars:  4 lb cucumbers

Heat to boiling:  3 c white vinegar, 3 c water, 1/2 c pickling salt, (12 peeled, sliced garlic cloves for kosher, different advice different places for whether they should be removed or left in)

Pack cukes into hot sterile jars, add to each jar:  2 T dill seed (or 2-3 fresh heads), 3 peppercorns, and a grape or cherry leaf to help with crispness.

Fill with pickling liquid.  Seal and process.

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Aunt Mary Walsworth’s Corn Pie (Betsy Codier)

Crust:

1 lb burger

1 c bread crumbs

1 chopped onion

1/2 c milk

3/4 tsp salt

1 tsp Worchestershire sauce

Filling:

1 can corn, 1 can tomatos, basil, sugar, salt, parsley, etc…  as desired.  (Fresh or frozen vegets can be used, too, just steam or heat as needed).

Line pie tin with mix of the above (basically using it as a pie crust).  Bake at 350 for 10 minutes.  Mix up the filling to taste, and fill the meat shell with it.  Bake an additional 30-40 minutes.

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Boti Kabob (Cubed Lamb Kabob) (Madhur Jaffrey)

3 level T tomato paste

6 level T yogurt

2 tsp dry English mustard

2 tsp salt

3/4 c olive oil

1/4 c lemon juice

1 T ground coriander

1 T ground cumin

1 T ground tumeric

1 T garam masala

1/2 tsp ground cloves

1/2 tsp ground mace

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

10 cloves garlic, peeled and coarsely chopped

1″ square piece of ginger, peeled and coarsely chopped

1/4 – 1 tsp cayenne

2 1/2 lb lamb, cut into 1 inch cubes

Garnish:  1 medium onion

Blend tomato paste, yogurt, mustard, salt, 1/2 c olive oil, lemon juice, coriander, cumin, turmeric, garam masala, cloves, mace, nutmeg, cinnamon, garlic, ginger, and cayenne.  Blend until pureed.

Trim fat from meat.  Stab pieces, then place in a glass or ceramic bowl.  Pour the above marinade over the meat.  Mix well, cover, and refrigerate 4 hours to overnight.

Broil or grill on skewers.  (7-10 minutes a side.)

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Savory Chicken Breasts (Betsy Codier)

2 split chicken breasts, skinned and boned

2 T melted butter

1 tsp kitchen bouquet

1-2 c white wine

Equivalent to 1 chicken bouillon cube

3 oz mushrooms

8 oz water chestnuts

1 T cornstarch or flour

2 T cold water

browned sliced almonds

Brush chicken with melted butter and Kitchen Bouquet.  Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves.  Brown breasts quickly.  Add sauce, cover, cook 30 minutes to an hour on low until meat is tender.  Remove chicken, add everything else, adding more wine or water as needed.  Return chicken and heat through.  Garnish with almonds.  Serve on pasta or rice.

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