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Beef Bourginon (Ernest Codier)

bacon fat or veget oil
1 lb beef, 1 ” pieces
1 c chopped onions
2 cloves garlic, chopped
3 T flour
1/2 tsp salt
2 c burgundy wine
2 c beef bouillon
3 T catsup
1 T Rosemary
1 c julienne carrots
2 T parsley

Saute bacon, remove.  Brown beef in bacon fat.  Add onions and garlic, sprinkle with flour and salt, cook on high for 3 minutes, stirring constantly.  Add wine, bouillon, catsup, rosemary, carrots.  Bring to boil.  Cover and simemr, 4-6 hours if ordinary grade beer, 2 hours if extra good beef.  Potatos may be added about an hour from end of cooking, sauteed mushrooms just before serving.

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Cream Cheese Kugel (Betsy Codier)

8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon

Mix cream cheese and butter.  Add eggs, milk, sugar, salt.  Then noodles and butter.  Sprinkle with cinnamon.  (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.

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Zucchini Bread (Mrs. Ross)

3 eggs, beaten

Add & Beat:
2 c.sugar
1 c. oil (I used olive)
1 tsp vanilla

Add & Beat:
2 c. peeled (I didn’t bother) and grated zucchini

Mix. Add. Beat:
1 1/2 tsp soda
3 c flour
1/2 tsp baking powder
1/2 tsp salt
1-2 T cinnamon (I ran to the higher side here, but I love cinnamon)

Stir in:
1/2 c. raisins (guessing currant would be lovely, too, but I didn’t try that this time.)
1/2 c. nuts

My guesstimation on cook temp and time was 350 and 45 minutes, which seemed to work wonderfully.

Was wonderful. My partner’s psych class thought so, too. They have a policy of bringing food on test days, and I sent along a loaf of this. The zucchini was less than 6 hours from the garden, too, which probably helped.

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Garlic Mussels in White Wine (Me, with help from The Minimalist)

Mussels, still in shell.  Saute in oil, shake around for a minute or so, add a bunch of sliced garlic.  When garlic starts to colour, add about a cup of white wine.  Turn the heat up, mussels will start popping open.  (Add some butter for flavor, your favorite green spice to finish off.)

Fairly quick, and if you get it right, awfully tasty.

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Apples, Noodles, and Cheese Casserole (Betsy Codier)

12 oz noodles
1 c shredded cheddar
4 T butter
4 c diced, peeled apples
1/2 c dark brown sugar
1/2 tsp ground mace

Cook noodles for 3 minutes.  Drain, put in casserole.  Add cheese and butters – stir until melted.  Mix in apples, sugar, and mace.  Bake, covered at 350 for 35 minutes.  (Stir in cooked chicken or sausage, if wanted).  Uncover, bake until done.

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Lemon Chicken (Betsy Codier)

2-4 chicken breasts, skinned and boned
Marinade chicken in:  lemon flavored salad dressing or 1/3 c lemon juice, 3 T Dijon, 1/3 c olive oil, pepper to taste

Saute 2 finely chopped cloves garlic in 2 T fat.  Drain chicken, brown in with garlic.  Remove chicken – add 1 c chicken brother, 1-2 tsp corbstarch, remaining marinade, 2 T parsley.  Return chicken, cook until done.

Garnish with almond bits and lemon slices.

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Mulligatawny (Madhur Jaffrey)

4 cloves of garlic, peeled and chopped
A piece of fresh ginger, about 1/2 inch cube, peeled and chopped
1/2 pound of boneless lamb (from shoulder or leg), with fat removed, and cut into 3/4 inch cubes
2 T vegetable oil (I used olive)
1 T white poppy seeds, roasted (3-4 minutes in a pan, stirring constantly) and ground (She specifies in the book that one should not substitute other poppy seeds, and I found them fairly easily for not arm and leg prices.  For the grinding I used my kitchen mortar and pestle, which worked quite well.)
1/2 tsp ground coriander (I’ve never actually seen it ground, so I used the m&p for this to, slightly more dangerous)
1/2 tsp ground cumin
1/4 tsp ground tumeric (I misread this and used half, which worked)
1/2 tsp salt (if the broth is unsalted)
1/8 tsp cayenne
1/8 tsp fresh ground black pepper
2 T chickpea flour
2 c chicken broth
1 T lemon juice
2-3 T cooked rice, or 1-1 1/2 T uncooked rice)

Put the garlic and ginger into the container of an electric blender with 3 T of water.  Blend at high speed until you have a smooth paste.  Set aside.
Pat dry the pieces of lamb.  Heat the oil in a 2-3 quart pot over medium high flame, and add the meat.  Turn, and fry until the pieces are lightly browned on all sides.  Remove, and set aside.  turn the heat off.
To the same pot, add the paste from the blender, the poppy seeds, the turmeric, cumin, and coriandor.  Turn the heat to medum, and fry, stirring constantly, for about a minute.  Turn the heat to low.
Now add the browned meat and any accumulated juices, the salt, the cayenne, and the pepper. Stir and leave on low flame.
Combine chickpea flour and 1/4 c water in a bowl, mixing thoroughly until you have a smooth paste.  Slowly add the chicken brother, stirring as you do so.  Pour this mixture over the meat in the pot.  Turn heat to high and bring soup to a boil.  Add uncooked rice if you are using it.  cover, lower heat, and simmer gently for a half an hour or until the meat is tender and rice is coked.   Stir in the lemon juice.
If you are using cooked rice, add to soup 5 minutes before serving.

Recipe claims to serve 4.  If this is all for the meal, it mostly feeds 2 ravenous male persons and a walnut-stomached me, quite nicely.

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