Strawberry Snowbank Pie from Aunt Ann Miller

Sour Cream Pie Recipe from Grandma Anna B Miller

This recipe is traditional in the Hilltowns of Albany County.  You can get it at community suppers unless you arrive late and it is all taken.  My great grandmother Anna B Gibbs Miller gave this recipe to her daughter in law, my grandma Frances Becker Miller.  

Cocktail Sauce by Jeannette Butler Miller

Chocolate Jumbles Recipe from Great Grandma Anna B Miller

Grilled Salmon with Mango Salsa and Coconut Rice

2 skinless salmon fillets

3 Tbl sesame or olive oil

Zest of 1 lime

Juice of one lime

2 Tbl bottled lime juice 

3 coves garlic, minced or crushed

21 Seasoning Salute

1 1/2 cup coconut water

1 1/4 cup canned coconut milk

1 1/2 cup jasmine rice

1 large mango, peeled and sliced

1 avocado, peeled and sliced

3/4 cup bell pepper, red, yellow or orange

1/3 cup diced red onion or shallots

In a glass bread pan whisk oil, zest and juice from lime, 1 Tbl garlic and 1 Tbl 21 Seasoning Salute. Marinate salmon in pan, about 30 minutes per side. 

Broil salmon about 4 minutes per side, until internal temp reaches 130 degrees. 

Mix salsa with mango, avocado, pepper, onion, 1 Tbl garlic, 1 Tbl oil, bottled lime juice, and 1 Tbl coconut water. 

While salmon is marinating, make rice with coconut water and milk. Cook 20 minutes, fluff with fork. 

Serve salmon warm with rice and salsa. 

Zucchini, Pepper and Tomato Gratin

Zucchini, Pepper and Tomato Gratin

4 Tbl olive oil
2 medium sized yellow onions, thinly sliced
2 cloves garlic, minced
2 medium sized zucchini, sliced 1/4 inch thick
1 large sweet pepper, cored, seeded and diced
3 medium sized tomatoes, halved, seeded, and sliced 1/4 inch thick
1 1/2 tsp each Thyme and Rosemary leaves or 1/2 tsp each Thyme and Rosemary, crumbled
1 tsp Oregano, crumbled.
1/2 tsp salt
1/5 tsp pepper
3 Tbl fresh bread crumbs

Preheat the oven to 375
Heat 2 Tbl of the olive oil in a heavy 12 inch skillet over moderate heat. Add the onions and garlic. Sauté until golden, about 10 minutes.

In a 12x8x2 baking dish, arrange a row of zucchini slices, overlapping slightly, followed by a row of onion mixture, followed by diced pepper and then the sliced tomatoes. Repeat until all the vegetables have been attractively arranges.

Sprinkle the vegetables with the herbs, salt and pepper, and the bread crumbs. Drizzle with the remaining 2 Tbl olive oil.

At this point the vegetables can be refrigerated. Rightly covered, up to 4 hours.

Bake, uncovered, until the vegetables are tender, 50-60 minutes.

Serve hot or at room temperature with fish, poultry or grilled meats.

One hour before baking the gratin, set it out to come to room temperature. Preheat the oven to 375. Proceed to baking instructions.

Allen's Homemade Yogurt

I got a new Instant pot this spring.  When we lived in Prague I bought one on Amazon UK and had it shipped to us.  We used it all the time, and managed to bring it with us when we moved to Croatia.  The bus driver for our ride from Prague to Vienna didn't want to load it (pressure cookers have been used as bombs, we heard).  Then he wanted to charge us about 20 Euros.  I was willing, but only had Czech Koron.  He used his phone to do a converter, and told us 20 Koron, which is about 1 dollar.  His coworker started to disagree, but I turned over the 20 K as fast as I could, smiling and thanking them.  Phew.  Finally when we moved to Ireland I had to leave it behind.  It was way too heavy and bulky, and we were already stressed trying to get our bikes to Dublin.  That's another whole story.

So today I am braving homemade yogurt.  Allen makes it all the time in Scotland, and did when they lived in London, too.  I asked him for his directions, and this is what he told me:

Put half a gallon of milk in the Instant Pot, and push the Yogurt button, then Start.  It will heat to boiling.  Stir occasionally so it doesn't stick to the bottom.  Once it beeps, cool, stirring frequently.  Allen puts his bowl in a sink of cold water to speed it up.  Use a candy thermometer to see when it gets to 115 d or lower.  Add 1/2 - 1 cup yogurt with active culture.  The more yogurt you use, the faster it will be done.  Whisk it to break up and dissolve the yogurt.  Sieve to remove chunks and give the pot a quick clean.  Put yogurt either into glass jars or back in the inner pot.  Click Yogurt button so it ferments (might have to click twice on some models).  Adjust to normal 8 hour program.  Remove after 6 hours for creamy, non-sour yogurt, or 8-11 hours for more sour yogurt, and store in airtight containers or glass jars or Tupperware that seals.  Add 2-3 tsp sugar if desired.

Potato Bread

This recipe comes from Taste of Home, but it was designed for a bread machine, and I don't have one (don't want one).  So I am still experimenting with the temp and time to cook it.  I had good luck with 375 for 35 minutes the first time, but it was just baked enough so I'm going to try 40 minutes today.

It just happens to be vegan.  I saw a lot of recipes online that called for boiling a potato first, or for milk and butter in the recipe.

1 1/4 cup warm water (70-80 d)
1/2 T yeast
3 Tbl vegetable oil
2 1/2 T sugar
1 tsp salt
2 Tbl instant mashed potato
3 cups bread flour

Mix water and sugar.  Add yeast and let rest 5 minutes to make sure the yeast is active.  Add oil, potato flakes and 1 cup flour.  Mix until well combined.  Add the rest of the flour and the salt, and continue mixing/kneading for about 5 minutes.

Cover in greased bowl and let rest 1 hour.
Put in greased bread pan, cover, and let rise 45 minutes.  Make sure you grease the pan all the way to the rim, or it will stick at the rim and then what good is it that it doesn't stick down in the bottom?  You have to rip the sides off to get it out.  Then it will get stale faster.
Heat oven to 375.  Bake about 35-40 minutes.
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I bought cloth bread bags, and use them until we cut open the loaf.  Then Bart prefers we keep it in a ziplock bag so it doesn't get stale.

Today I'm making a double recipe so we can have cinnamon rolls too.  I'll post pictures soon.

Strawberry Rhubarb Pie

3/4 cup sugar

1/4 cup quick cooking tapioca

3 cups sliced fresh or frozen rhubarb (1/4 inch)

3 cups sliced fresh or frozen strawberries

1/3 cup orange juice

1/4 tsp orange zest

2 Tbl butter

Optional: heaping Tbl orange marmalade

Double pie crust recipe made and rolled out.

In a large bowl, combine tapioca and sugar.  Add fruit; toss to coat.  Gently stir in juice and orange zest (and marmalade if using). Let stand 15 minutes.  Put pie crust in pan and pour in filling.  Sprinkle with dabs of butter.  Cover with top crust.  Pinch edges to seal.  Cut slices to let out steam.  Put pan on a cookie sheet covered with aluminum foil.  Let stand 15 minutes.  Cover pie crust edges with foil.  

Bake at 400 for 40-45 minutes

If using frozen rhubarb, memasure while still frozen.  Then thaw completely.  Drain in a colander but do not press juice out.

Hamburgers in Mushroom Gravy

I've been getting recipes from a Facebook group that share old fashioned recipes.  I wrote them in a composition notebook, but I thought it would be best if I put them on my blog so I can find them when I'm traveling.

1 lb beef, ground
1/2 c bread crumbs
1 egg
1/2 onion, diced
Adobo
Worcestershire sauce to taste
minced garlic


Mix burger and all above.  Shape into burgers and fry until a really nice brown crust forms.

1 box beef broth
1 lb mushrooms, thinly sliced
brown gravy mix - as much as needed according to directions to match with the beef broth. Should end up like a thin yogurt consistency when cooked.

Combine broth. gravy mix and mushrooms in a pan and simmer until cooked, seasoning to taste.

Put burgers and gravy in a dutch oven.  Bake at 400 degrees for 30 minutes.

Serve with mashed potatoes, toast, noodles, rice or grains

Homemade Hamburger Helper

1 lb beef
1 T minced or dehydrated garlic
1/2 cup minced or 1/4 cup dehydrated onion
1/2 cup shredded carrots
1/2 cup heavy cream
16 ox Velveeta
1-2 cups pasta
1 32 oz box broth

In a large pot, brown the beef, drain and set aside.  Using a wooden spoon, scrape the brown off the bottom of the pan.  Add onion + garlic until translucent.  Add carrots, broth + beef and bring to a boil.  Cook pasta noodles separately according to pkg directions.  Once done, combine with beef and add Velveeta + heavy cream until melted on medium heat.

Tuna Casserole

9x13 pan, buttered                            350 degrees

I don't make this often, but lots of my friend's Moms made it when I was a kid.

1 large package egg noodles or elbow macaroni
Boil until just done, and drain immediately

In a large bowl, combine
1 small carton sour cream
family-sized cream of mushroom soup
1 small bunch chopped greed onions
1 tsp onion powder
1 tsp each salt and pepper
2 large cans tuna, one drained + one with water
3 cups shredded cheese

Stir in noodles, mix well.  Put in pan.  Top with 1 cup shredded cheese and crunchy potato chips.
Bake till bubbly

Savory Beef and Noodles

4 servings  Good for camping

1 pkg egg noodles, cooked
1 lb ground beef, cooked over medium heat until no longer pink.  Drain.
1 can condensed French Onion Soup
1/2 cup beef gravy
1 can mushroom stems + pieces
Add all to meat from above list.

1 T flour
1 T water.

Heat meat mix to boiling and simmer 5 minutes.  Mix flour and water + add to meat misture.  Cook + stir 2 minutes or until thickened.
Serve over hot noodles

Bart's Butternut Soup

Bart adapted this from allrecipe.com  Bart likes to double this recipe and share some soup with Fran, but then he wouldn't add the Cayenne Pepper.  This is easy to make vegan.

1 Tbl butter or olive oil
1 small onion, chopped
1 stalk celery, chopped (or zucchini if you don't have celery)
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tspTagine for Vegetables (Mediterranean Blend) or to taste
32 oz box Chicken or Vegetable Broth
Salt and Pepper
Optional toppings:
Chopped Parsley, or grated cheddar cheese, crumbled feta or blue cheese
Nuts (toasted almonds, walnuts, pine nuts, pepitas or candied pecans), Herbs (cilantro, thyme, sage, chives, etc.),
Crispy bacon or prosciutto
Another possible variation is to roast the vegetables first.

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash 5 minutes or until lightly browned.  Pour in enough of the chicken stock to cover vegetables.  Bring to a boil.  Reduce heat to low, cover pot and simmer 40 minutes or until all vegetables are tender.
Transfer soup to a blender, or use an immersion blender and blend until smooth.  Return to pot, and mix in any remaining stock to desired consistency.  Season with salt and pepper.  Top with chopped parsley.

Variations:
Curry and Coconut Milk
Cumin and Chipotle Chili Powder and Adobo plus nutmeg.  Serve with lime wedges and cilantro
Italian Seasonings and Zucchini
If you want to add rice or grains for extra chewy-ness, add extra broth too.

Ginger Nut Granola

4 cups old fashioned oats
3/4 cup chopped raw pecans
3/4 cup chopped raw walnuts
1 tsp salt flakes or 1/2 tsp salt
1 Tbl ground ginger
1 tsp cinnamon

Mix above, then add:
1/2 cup melted coconut oil
1/4 cup maple syrup
1/3 cup molasses
1 tsp vanilla

Mix and spread on cookie sheet covered in parchment paper.
Bake at 350 for 10 minutes.  Stir and bake 10 minutes more.  It won't be crunchy yet, but will harden as it cools.  If you don't use raw nuts, they may taste burned.  If you use blackstrap molasses it may overpower other flavors.
While it is cooling, sprinkle with 1/2 - 3/4 cup dried cranberries and 1/4 cup chopped candied ginger, if desired.
This makes enough for 2 quart=-sized mason jars.

We had Nature Valley granola bars flavored Ginger Nut in Czechia and Croatia.  They aren't for sale in the USA.

Empanadas

These are delicious, and worth the advance work!  They taste great reheated even a couple of days later.  They also freeze well.  I made enough filling for 2 batches and froze half.  The rest made 12 large empanadas.  For dinner we can eat 1 1/2 each, but 1 is enough for a nice lunch. Serve the sauces alongside.  Better than hot sauce, people!  More flavor!
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4 1/2 cups flour

1 1/2 tsp salt

2 Tbl olive oil

1/2 cup Crisco

1 1/4 cup water

1 1/2 - 2 pounds ground beef, venison and/or sweet Italian sausage

2 Tbl Paprika

1 Tbl Cumin

1 small onion, chopped

2 cloves garlic, minced

1 Tbl Adobo

black pepper

1/2 c raisins, soaked in warm orange juice or water

1 cup chopped mushrooms

Shredded Mexican or Pepper Jack Cheese

1 Tbl white vinegar

2 hard cooked eggs or scrambled eggs, chopped

1 Qt oil for frying

Directions:
1) In a medium bowl, stir together the flour and salt.  Cut in Crisco, using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.  Use a fork to stir in water, a few tablespoons at a time, until the mixture forms a ball.  Pat into a ball + flatten slightly.  Put in a ziplock bag in the refrigerator at least 1 hour or overnight.
2) Heat the oil in a large skillet over medium heat.  Add the onion and garlic, and cook until tender.  Crumble in the beef and mushrooms and season with all spices.  Cook, stirring  frequently, until beef is browned.  Drain excess grease and stir in the raisins and vinegar.  Refrigerate until chilled and then stir in the hard cooked eggs.
3) Form the dough into 2 inch balls.  On a floured surface, roll each ball out into a thin circle.  Spoon some of the meat mixture into the center (I used 1/4 - 1/3 cup meat in each) and sprinkle with cheese.  Then fold into half moon shapes.  Seal edges by pressing with your fingers.
4) Heat oil in a deep fat fryer or high sided frying pan to 365 (180).  Place 1 or 2 pies in the oil at a time so it doesn't cool.  Cook about 5 minutes, turning to brown on both sides.  Drain on paper towels and serve hot with Pico de Gallo or Salsa Verde.

Mollie and Mizenkos made these in May 2020 while sheltering at home from Coronavirus.

Traditional Bread
2 Tbl yeast
2 1/4 c warm water (water from boiling potatoes is even better)
1/4 c honey
1 Tbl salt
2 Tbl very soft butter
7 c bread flour

Dissolve yeast in 1/2 c warm water and let rest 5 minutes
Add honey and butter
Add 3 cups flour, one at a time
Add salt
Continue adding flour, a half cup at a time, until dough starts to lose its stickiness
knead 5 - 10 minutes until dough is elastic and blisters appear below the surface
Place in greased bowl, flip and cover with a damp cloth
Let rest 1 hour or until raised.  Press 2 fingers into dough.  If impressions remains, it is risen enough.
Divide in half
Press sides down under to form a loaf and press to seal
Place in 2 loaf pans
Brush lightly with melted butter
Let rise until double, 30-45 minutes
Cut a long slice in a curve along top of bread with razor
Preheat oven to 425
Place loaves in lower half of oven
Throw a cup of water on the bottom of the oven for steam
Bake until deep golden brown and remove from oven
Remove from pans and cool on wire rack

For Rolls, roll halves of dough into rectangles, and cut into 16 pieces.  Brush with butter and place in 9x9 inch pan.  Let rise until doubled.  Bake 15 minutes at 425.

Sour Cream Raisin Pie

This is a classic in the Hilltowns.  You can ask for it at Roast Beef Dinners.  My Grandmothers made it regularly.

1 cup raisins
2/3 cup sugar
3 Tbl cornstarch
pinch of salt
pinch of cloaves
1/2 tsp cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches) baked

Meringue
3 large egg whites, room temperature
1/4 tsp salt
6 Tbl sugar

In  a small saucepan, place raisins and enough water to cover; bring to a boil.  Remove from the heat; set aside.
In a large saucepan, combine the sugar, salt, cloves and cinnamon.  Stir in sour cream and milk until smooth.  Cook and stir over medium=high heat until thickened and bubbly.  Reduce heat to low; cook and stir for 2 minutes longer.  Remove from the heat.  Stir a small amount of hot filling into egg yolks.  Return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.
Drain raisins, reserving 1/2 cup liquid.  Gently stir liquid into filling.  Add raisins, and nuts if desired.  Pour into pie shell.  For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form.  Gradually beat in sugar, 1 Tbl at a time, on high until stiff peaks form.  Spread over hot filling, sealing edges to crust.
Bake at 350 degrees for 15 minutes or until golden brown.  Cool on a wire rack for 1 hour.  Refrigerate for 1-2 hours before serving.  Refrigerate leftovers.

Burek

This is a meat pie we bought from the bakeries all over Central Europe.  It made a quick and easy meal, and we ordered it often.  Lots of their pastries used the filo dough.  I found this recipe on TheSpruceEats.com

Ingredients

• 1 pound grated Monterey Jack cheese
• 2 tablespoons all-purpose flour
• 8 ounces cottage cheese (undrained, not farmer's cheese)
• 1 large egg (beaten)
• 1 pound filo dough (thawed)
• 6 ounces (1 1/2 sticks) butter

Steps to Make It

1. Gather the ingredients.
2. Place oven rack in the middle position and heat to 350 F. Lightly coat a 13x9-inch pan with cooking spray.
3. In a large bowl, toss grated Jack cheese with flour. Add undrained cottage cheese and beaten egg and mix thoroughly. Set aside.
4. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pan and half will go on top of the filling.
5. Place 2 sheets of filo dough in prepared pan and brush lightly with melted butter. Add 2 more sheets of filo dough and brush with butter. Continue in this fashion until you've used one pile of filo sheets.
6. Spread the cheese mixture evenly over the filo and to the ends. Begin covering the cheese with the remaining filo, again using 2 sheets at a time and brushing with butter.
7. Tuck any overhanging filo dough down the sides of the pan and brush entire top with butter. Cut burek into 24 squares and generously brush the entire top with remaining butter.
8. Bake in the heated oven for 25 minutes or until golden brown. If the top starts to brown too quickly, cover loosely with aluminum foil and continue to bake. Remove foil and bake an additional 5 minutes.
9. Serve and enjoy!
   
   Second Recipe, this one with meat and homemade pastry
   

   Savory fillings baked in a thin pastry dough are popular throughout southeastern Europe, a legacy of the Ottoman Empire. They go by a variety of names — börek, bourek, böreği, bouréki. The Bosnian version, burek, is an easy ground beef meat pie rolled up into a snail-like form.

   4 to 6 servings

   Ingredients

   Pastry

   • Flour -- 2 cups
   • Warm water -- 1/2 cup
   • Melted butter or olive oil -- 1/4 cup
   • Egg, beaten -- 1
   • Salt -- 1 teaspoon

   Meat Filling

   • Ground beef -- 1 1/2 pounds
   • Onions, minced -- 3
   • Eggs, beaten -- 2
   • Paprika -- 2 tablespoons
   • Salt and pepper -- to season
   • Melted butter or olive oil -- 1/2 cup

   Method

   1. In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass. Add more water, a tablespoon at a time, as needed to bring the ingredients together.
   2. Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least 30 minutes.
   3. Preheat oven to 375°F. Mix together the ground beef, onions, eggs, paprika, salt and pepper in a large bowl until smooth and set aside.
   4. Remove the rested dough to a lightly floured work surface and roll out into a large rectangle. Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm). Take care not to tear holes in the dough. If you do, pinch them together. Let the dough rest for 10 minutes or so to dry out a little.
   5. Brush the pastry dough all over with melted butter or olive oil. Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1-inch border. Bring the bottom of the pastry up over the meat filling and roll it up into a long sausage-shaped roll.
   6. Lay one end of the roll onto the middle of a greased baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with melted butter or olive oil.
   7. Place in the oven and bake for 35 to 45 minutes, or until cooked through and golden-brown. Cut into wedges and serve with a large dollop of good yogurt.

   Bosanski Burek Variations

   • You can use commercially produced filo dough if you are intimidated by making your own. Use single sheets to make single servings.
   • Substitute 1/2 pound ground veal or 1/2 pound grated potatoes for 1/2 pound of the ground beef.
   • Sirnica (Cheese burek): Pronounced "SEER-nit-sah." For the filling, use a mixture of feta (1 pound) and ricotta (1/2 pound) cheese, 2 eggs and pepper.
   • Zeljanica (Spinach and cheese burek): Pronounced "zel-YAH-nit-sah." For the filling use 2 pounds of frozen spinach, 1/2 pound feta cheese, 2 eggs, salt and pepper. Thaw the spinach and squeeze it dry before mixing with the remaining ingredients. Or try using chopped sorrel in place of some of the spinach.
   • A few tablespoons of chopped dill or parsley can add nice flavor to your burek.