2 c grated sharp Cheddar cheese
3 oz fromage blanc or 2-3 T plain yogurt
1/2 c apple cider vinegar
1 T mustard
2 tsps caraway
Combine and beat smooth. Blend for creamier texture. Chill.
CO 38 stitches
1: K1, P1 to end
2 – 4: Repeat 1
5: k1, p1, k1, p1, k30, p1, k1, p1, k1
6: p1, k1, p1, k1, p30, k1, p1, k1, p1
7 – 8: Repeat row 6
9: k1, p1, k1, p1, k5, p20, k5, p1, k1, p1, k1, p1
10 (and all even rows unless otherwise stated): p1, k1, p1, k1, p30, k1, p1, k1, p1
11: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
13: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
15: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
17: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
19: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
21, 23, 25: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
27: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
29: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
31, 33: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
35: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
37: k1, p1, k1, p1, k7, p2, k1, p4, k2, p4, k1, p2, k7, p1, k1, p1, k1
39: k1, p1, k1, p1, k7, p2, k12, p2, k7, p1, k1, p1, k1
41: k1, p1, k1, p1, k7, p16, k7, p1, k1, p1, k1
43: k1, p1, k1, p1, k8, p14, k8, p1, k1, p1, k1
45: k1, p1, k1, p1, k9, p12, k9, p1, k1, p1, k1
47: k1, p1, k1, p1, k14, p2, k14, p1, k1, p1, k1
48: p1, k1, p1, k1, p30, k1, p1, k1, p1
49: k1, p1, k1, p1, k30, p1, k1, p1, k1
50: Same as 48
51: Same as 49
52: p1, k1 across
53: k1, p1 across
54: p1, k1 across
55: k1, p1 across
Bind off and weave
Choose yarn and needles as you like.
Cast on 38
1: k1, p1 across
2: p1, k1 across
3: Repeat 1
4: Repeat 2
5: k1, p1, k1, p1, p30, k1, p1, k1, p1
6: p1, k1, p1, k1, k30, p1, k1, p1, k1
7: Repeat 5
8: Repeat 6
9: k1, p1, k1, p1, p18, k2, p10, k1, p1, k1, p1
10: p1, k1, p1, k1, k30, p1, k1, p1, k1
11: k1, p1, k1, p1, p17, k2, p11, k1, p1, k1, p1
12: p1, k1, p1, k1, k30, p1, k1, p1, k1
13: k1, p1, k1, p1, p16, k2, p12, k1, p1, k1, p1
14: p1, k1, p1, k1, k30, p1, k1, p1, k1
15: k1, p1, k1, p1, p15, k2, p13, k1, p1, k1, p1
16: p1, k1, p1, k1, k30, p1, k1, p1, k1
17: k1, p1, k1, p1, p15, k1, p14, k1, p1, k1, p1
18: p1, k1, p1, k1, k30, p1, k1, p1, k1
19: Repeat 17
20: p1, k1, p1, k1, k30, p1, k1, p1, k1
21: Repeat 17
22: p1, k1, p1, k1, k30, p1, k1, p1, k1
23: k1, p1, k1, p1, p8, k4, p3, k1, p2, k4, p8, k1, p1, k1, p1
24: p1, k1, p1, k1, k30, p1, k1, p1, k1
25: k1, p1, k1, p1, p7, k6, p2, k1, p1, k6, p7, k1, p1, k1, p1
26: p1, k1, p1, k1, k30, p1, k1, p1, k1
27: k1, p1, k1, p1, p6, k18, p6, k1, p1, k1, p1
28: p1, k1, p1, k1, k30, p1, k1, p1, k1
29: Repeat 27
30: p1, k1, p1, k1, k30, p1, k1, p1, k1
31: Repeat 27
32: p1, k1, p1, k1, k30, p1, k1, p1, k1
33: Repeat 27
34: p1, k1, p1, k1, k30, p1, k1, p1, k1
35: k1, p1, k1, p1, p7, k6, p1, k2, p1, k6, p7, k1, p1, k1, p1
36: p1, k1, p1, k1, k30, p1, k1, p1, k1
37: k1, p1, k1, p1, p8, k3, p2, k4, p2, k3, p8, k1, p1, k1, p1
38: p1, k1, p1, k1, k30, p1, k1, p1, k1
39: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
40: p1, k1, p1, k1, k30, p1, k1, p1, k1
41: k1, p1, k1, p1, p11, k8, p11, k1, p1, k1, p1
42: p1, k1, p1, k1, k30, p1, k1, p1, k1
43: Repeat 41
44: p1, k1, p1, k1, k30, p1, k1, p1, k1
45: Repeat 41
46: p1, k1, p1, k1, k30, p1, k1, p1, k1
47: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
48: p1, k1, p1, k1, k30, p1, k1, p1, k1
49: k1, p1, k1, p1, p12, k6, p12, k1, p1, k1, p1
50: p1, k1, p1, k1, k30, p1, k1, p1, k1
51: Repeat 5
52: Repeat 6
53: Repeat 5
54: Repeat 6
55: Repeat 1
56: Repeat 2
57: Repeat 1
58: Repeat 2
Bind off
9 egg whites
3 c sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
2 c sugar
9 egg yolks
2 c butter, softened
2 tsp vanilla extract
confectioner’s sugar (I skipped this part)
Warm egg whites to room temperature. Preheat oven to 350. Grease and lightly flour 10 inch tube pan. Mix flour, baking powder and salt, set aside. Beat egg whites until foamy. Gradually beat in 1 c sugar, 1/4 c at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside. Beat yolks with remaining c of sugar, butter, and vanilla. Once smooth, mix in the flour mixture, and resmoothen. Mix in egg white mixture carefully, until just blended. Turn into prepared cake pan. Bake 65 minutes, or until it passes the toothpick test. Let cool 15 minutes. Loosen around edges, and turn cake out of pan.
One of the ways in which this was enjoyed was moderately thin slices with peanut butter and jelly.
As per usual, changed this one up a bit to give it more flavour. Also, the original recipe called for onion soup mix – having issues with this, I used onions and garlic instead.
Meatballs:
1 1/2 lb ground beef chuck
1 egg, slightly beaten
1/2 c soft bread crumbs
1/4 tsp salt
1 T chopped parsley
2 T butter
10 oz or so beef broth
18 oz tomatoes, undrained
2 c sliced pared carrots
1/4 c chopped celery or celery tops
1/4 c chopped parsley
1 chopped onion
3 – 5 (or to taste) cloves diced garlic
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1 bay leaf
Make meatballs: combine beef, egg, 3 T water or milk, bread crumbs, salt, parsley. Mix lightly. Form into balls.
Heat 2 T butter in 5 qt pot. Saute meatballs, until browned on all sides. Set meatballs aside.
Saute the onions and garlic in the drippings from the meatballs, adding more butter if necessary. Add 2 c water, beef broth, tomatoes, carrots, celery, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat, and simmer, covered, about 30 minutes. Add meatballs and simmer another 20 or until meatballs are cooked through.
We served this over pasta and with grated parmesan, general theory seems to be it is tastier as a straight soup, just serve with bread on the side.
5 oz can shrimp, drained
3 oz softened cream cheese
1/4 c sour cream
1 T lemon juice
1 T ketchup
1/4 tsp Worcestershire sauce
1/8 tsp onion powder
dash hot sauce
Mix all together, adjusting amounts of flavour to personal taste. Chill and serve.
Quite tasty, although I’m fair positive that we used a bit more of the W-sauce, onion powder, and hot sauce than called for. I may have added some garlic, too, I don’t recall.
1 T veget oil
1/8 in pebble asafetida or 1 pinch
1/4 tsp whole cumin
2 medium potatos, peeled and quartered
2 T tomato paste
1/4 tsp ground turmeric
1 1/4 tsp salt
1/8 tsp cayenne pepper
Heat oil in 3 qt pot over medium flame, and put in asafetida and cumin, and stir once. When seeds begin to sizzle, add potatos, tomato paste, turmeric, salt, and cayenne. Stir and fry about 2 minutes. Add 4 c water and bring to a boil. Cover and simmer gently for 45 minutes. Turn off heat, mash potatoes. Serve.
Charlie had been craving baked beans for quite some time, and we’d not managed to find anything in a can that tasted right to both of us. Finally decided to try making them myself. These were really tasty, if a bit sweet for my tastes. Next time will likely try canned tomats as well as ketchup. Then again, I’ve been thinking about making my own ketchup for ages, too, so… we’ll see what happens. I was a bit more.. generous with most of the spices compared to the recipe, which turned out to be a good thing.
1 lb small white navy beans
2 onions, sliced
2 bay leaves
1 tsp salt
1/4 tsp pepper
Ham bone and leftover baked ham
2 c catsup
2 c light brown sugar
1/3 c vinegar
2-3 T Worcestershire sauce
1 T dry mustard
Soak beans in cold water as per instructions. (Usually 6-12 hours in cold water.) Drain beans, rinse under cold water. Put in a 6 qt kettle, and cover with 5 c water. Add onions, bay leaves, salt, pepper, ham bone, and leftover ham. Bring to boiling. Reduce heat and simmer 1 hour, or until beans are tender, adding more water if needed. Remove ham bone (and bay leaves). Preheat oven to 350. Drain beans mixture, reserving liquid. Put beans into a 4 qt baking dish. Combine catsup, brown sugar, vinegar, W-sauce, and mustard. Mix well. Add to beans. Add enough of the reserved liquid to cover. Bake 3 hours.
I didn’t actually drain the beans, just added the rest to what was there, as it had cooked down sufficiently. Recipe states 8-10 servings… made quite a bit more than that for us.
1 small head cauliflower, or 4 medium sized onions or 1/2 to 3/4 pound peppers or 3 medium sized potatos or spinach or some combination thereof…
Batter:
1 c chickpea flour
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp ground cumin (best fresh ground)
1/4 tsp baking soda
1/8 tsp black pepper (also best fresh ground)
1/8 tsp cayenne pepper
2 1/2 to 3 inches oil in the bottom of your chosen pan.
Put chickpea flour in a bowl. Gradually mix in about 3/4 c water, until you have a thickish batter. Add other ingredients and mix well.
Florette cauliflower, 1/16 in ring the onions, spear the peppers, or 1/16 in round the potatoes and put in a bowl of cold water.
Heat oil over low flame until hot but not smoking. Take a few vegets bits at a time, wipe dry, and dip in batter. Drop in oil. Fry slowly, 7 to 10 minutes a side. (Until cooked through and golden brown.) Remove with slotted object and drain on paper towels. Sprinkle with salt and pepper.
5 – 6 lb beef bladebone chuck roast
Flour
1 1/2 tsp salt
1/4 tsp pepper
2 T salad oil
1/2 c chopped celery
1 c chopped onion
3 cloves garlic, crushed
1 c tomato juice
2 T Worcestershire sauce
1 tsp dried oregano leaves
Rosemary
Basil
About a lb pared and chopped carrots, maybe 1/2 in long
Egg noodles
Coat roast in the following mixture: 1 /4 c flour, 1 1/2 tsp salt, 1/4 tsp pepper. (We used a bit less salt for our test of this, and a bit more pepper.) Brown the roast in a large skillet or wok, over medium heat. Add onion, celery, and garlic, saute until golden. Add tomato juice, 1/4 c water, Worcestershire, and other spices. Bring to boiling, reduce heat, and simmer, covered and turning meat once, for 2 hours. Add carrots, simmer 30 minutes longer, or until meat and carrots are tender. While that last simmer is happening, cook your noodles as per their instructions. Transfer roast and carrots to heated serving plate, Surround with noodles. Keep warm. Pour pan drippings into 2 c measure. Skim off fat and discard. Add enough water to make sure you have 1 1/2 cups. Return to pan. In small bowl or shakeable container, combine 2 T flour with 2 T water, mix until smooth. Stir into pan juice. Bring to boiling, stirring frequently, lower heat, and simmer until thickened. Reseason, if desired. Serve over roast.