Salmon Chowder

1/4 cup olive oil
1 bunch green onions, chopped
1 or 2 cloves garlic, crushed
  1/2 cup slice or chopped celery
1 quart fish stock (canned clam juice)
1 28 oz can tomatoes with basil
Handful chopped celery leaves
1 Tbl basil
1 Tbl oregano
1 bay leaf
1 Tbl lemon juice
salt and pepper
2 cups left-over cooked salmon

In a large soup pot heat the olive oil over medium heat.  Add the onions, garlic, and celery.  Stir and cook until the onions are limp.  Add the fish stock, tomatoes, celery leaves, basil, oregano, bay leaf, lemon juice, salt, and pepper.  Bring all to a boil, and simmer for 15 minutes.
    Add the cooked salmon, stir, and simmer for a few minutes.  Serve in large heated soup bowls.
By Chef David Lesh, Gustavus Inn Alaska - from Country Inn and Bed & Breakfast Cookbook, which Renee Boone gave me when I was babysitting for Michael and Nikki. in the early 1990s.

Stir-Fried Peas

2 cups snow peas
1 Tbl oil
1 large onion, sliced
4 oz mushrooms, sliced
2 chicken bouillon cubes
Water
1 Tbl cornstarch
1/2 tsp sugar
2 Tbl soy sauce

Wash the peas and remove the ends.  Heat the oil in a large skillet.  Add the onion, celery, mushrooms, and peas.  Cook until the onion is translucent, stirring constantly.  Add the chicken bouillon plus enough water to make 1/2 inch depth in the skillet.  Boil for 3 minutes.  Dissolve the cornstarch and sugar in the soy sauce and add to the pea mixture.  Stir until thick and remove from the heat.  This is good served with rice.

Pierogies

When we buy the frozen pierogies, like potato and onion, for example, we bake them.  Irene first had them this way at Saige Perry's, and learned how to make them for us.
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.
Put frozen pierogies on sheet and brush both sides with oil, like olive or peanut oil.
Bake for about 15 minutes.
Flip and sprinkle with seasoning.  We love the Greek Seasoning.
Bake for 5 more minutes, until light brown.

Chocolate Cinnamon Buns

3/4 cup lukewarm water
1/4 cup sugar
1 Tbl yeast

2 1/4 to 2 1/2 cups bread flour
1/3 cup cocoa
1/4 cup Canola oil
1 tsp salt
1 egg

1 Tbl butter, softened
1 1/2 tsp cinnamon
1 Tbl sugar
1/2 cup chopped nuts - pistachios, almonds or pecans

3/4 cup sifted confectioner's sugar
Milk or cream

In a large bowl combine the water and sugar.  Add the yeast.  Let the mixture stand until foamy, about 10 minutes.  Add 1 cup of flour, the cocoa, oil, salt, and egg.  Stir vigorously, about 200 strokes.  Gradually stir in 1 1/4 to 1 1/2 cups of flour, until a soft dough forms.  Knead the dough in KitchenAide until smooth.  oil and cover.  Let the dough rise in a warm place until very light and almost doubled.
     Grease a 9x13 inch pan.  Punch down the dough and turn out onto a floured surface.  Roll into a 9x12 inch rectangle.  Spread with softened butter.  Sprinkle cinnamon, 1 Tbl of sugar and the nuts over the butter.  Roll the dough jelly-roll fashion, beginning with a long edge.  Pinch the edges together.  Cut into 12 pieces and place the rolls in the greased pan.  Cover and let the rolls rise in a warm dry area until very light and almost doubled.
     Bake the rolls in a 375 degree oven for 20 minutes.  Combine the confectioners'sugar with enough milk or cream to make a spreadable glaze and frost the rolls while still hot.  Makes 12 buns.

Cream Cheese Coffee Cake

This is so delicious!  I made it as Christmas gifts one year.  It seriously tastes like it came from a fancy bakery.

1 cup (8 oz) sour cream
1/2 cup sugar
1/2 cup butter
1/2 tsp salt
2 Tbl yeast
1/2 cup warm water (110 to 115 degrees F)
2 eggs, beaten
4 cups flour

Filling:
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla
1/8 tsp salt

Glaze:
1 1/2 cups confectioner's sugar
1/4 cup milk
1 tsp vanilla

Toasted sliced almonds

In a saucepan, mix and heat sour cream, sugar, butter, and salt.  Cook over low heat 5-10 minutes, until well blended.  Cool to room temperature.  In a bowl, mix water and yeast.  Add sour cream mixture and eggs.  Mix well.  Add flour gradually.  Dough will be very soft.  Refrigerate overnight.
Next day: combine filling ingredients.  Divide dough into 4 pieces.  Roll out each piece into a 12x8 inch rectangle.  Spread 1/4 of filling onto each rectangle, to within 1 inch of edge.  Roll up from long side, jelly-roll style.  Pinch sides and ends to seal.  Place seam-side down on greased baking sheets.  Cut 6 X into top of each.  Cover and let raise 1 hour.  Bake at 375 for 20-25 minutes or until golden brown.  Cool on baking sheets.
Combine first 3 glaze ingredients and drizzle over loaves.  Sprinkle with almonds.  Store in the refrigerator.

Indian Carrot Cake

This recipe is from Lynn and Kelly Cloyd.

1 1/2 tsp vegetable oil
1 cup flour, plus extra for dusting
1 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 tsp ground cardamom
1 cup sugar
1/4 cup softened ghee
1 1/2 cups grated carrots, firmly packed
2 Tbls chopped pistachios
2 Tbls chopped blanched almonds
2 Tbls raisins

Grease and flour round cake pan.
Preheat oven to 350 degrees.
Sift flour, baking soda and salt.
Beat eggs eggs well in a large bowl.  Add cardamom, sugar, and ghee.  Add flour mixture and fold in gently.  Add the carrots, ppistachios, almonds and raisins.  Pour into cake pan and bake 35 to 40 minutes, or until toothpick inserted into center comes out clean.

Sourdough Buckwheat Pancakes

This is the family recipe from my Grandparents Frances and Hubert Miller.  This was standard fare during the winter months on the farm.  Even when my grandparents retired and went south to Florida for the winter, the sourdough went too, and Bert remembers waking up to the smell of pancakes and cocoa.  Even when they were home for the summer in Berne, different family groups would be invited over for a special pancake breakfast occasionally, and this was a terrific treat.  Grandma always made something pork as well, like sausage, bacon, pork chops or salt pork.  Then she made a pan gravy with milk, and we put that on the pancakes instead of or in addition to syrup.  The most common syrup was made from brown sugar and water - equal parts in a pan, boiled down to about half, or until thick.  There would always be homemade Hershey hot cocoa with marshmallows, grapefruits cut in half and drizzled with syrup, and coffee. Grandma and Grandpa would preheat the plates, which were brown drip stoneware like this:

First Day
1. 1/2 tsp baking soda dissolved in 2 Tbls hot water
2. 1/2 c light buckwheat flour
3. 1 c. buttermilk
4. 1 Tbls yeast

On the first day, with a wooden spoon, mix all the ingredients, including the yeast and let the mixture sit for one hour before refrigerating.
On the second day add the first 3 ingredients, mix with a wooden spoon, and let sit at room temperature for 1 hour..
Do the same on the third day.
On the fourth day add the ingredients and make pancakes.
Save some of the starter every time you make them and keep them going all winter long.

Pancakes

1 egg
1 cup flour
3/4 cup milk
1 Tbl melted butter
1 Tbl vegetable oil
1Tbl sugar
1 Tbl baking powder
1/2 tsp salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional 1/4 cup milk.  Grease heated griddle if necessary.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.
Pour about 3 Tbl batter from tip of large spoon or from pitcher onto hot griddle.  Cook pancakes until puffed and dry around the edges.  Turn and cook other side s until golden brown.  If using self rising flour, omit baking powder and salt.
Applesauce pancakes Decrease milk to 1/2 cup .  Beat in 1/2 cup applesauce and 1/4 tsp ground cinnamon.
Buttermilk pancakes. Substitute buttermilk for the milk.  Decrease baking powder to 1 tsp and and beat in 1/2 tsp baking soda.
Oatmeal pancakes. Substitute 1/2 c oatmeal and 1/2 cup whole wheat flour for the all purpose flour.  Substitute honey for sugar if desired.
Yogurt pancakes. Substitute 1 1/4 c yogurt for milk.  Decrease baking powder to 2 tsp and beat in 1/4 tsp baking soda.

Dal with Chick Peas and Lentils

Our company has begun arriving for the New Year's celebration.  Last night we made chicken curry, and this terrific Dal that Anna made.
Heat 1/4 cup olive oil in a heavy saucepan or quart pan
Add 3/4 cup chopped red onion and cook until brown
Add
1 can chick peas
1/4 cup Chana Masala
2 tomatoes, chopped
1tsp salt
Heat and stir for 5 minutes
Add
3 1/3 cup water
1/2 tsp baking soda
Boil then cover
simmer 40 minutes
Add  1 cup lentils after 20 minutes

Serve with naan and rice
Allen made the naan.

Tuna Wrap

1 can Albacore tuna
1/2 cup crumbled Feta cheese
1/2 cup cucumber, chopped
1 green or red pepper, sliced
2 Tbl fat free Italian dressing

Mix all and wrap in tortillas.
Delicious for diet days.  Less than 200 calories each.

Meatloaf

Family Favorite!  Serve with mashed potatoes, monkey bread rolls, peas or green beans, and applesauce.
This seems to be an American food.  We didn't see it on offer in Europe at restaurants.  They would serve stew for comfort food.  Grandma Honey was famous for her meatloaf.  Leftovers are good sliced thin and made into a sandwich.  Or heat and slice and pour gravy over top.
Now there are various ways to make great meatloaf.  For instance, some stores sell a blend of beef, pork and veal called Meatloaf Mix, which seems ground finer than regular ground beef and is great.  But plain beef works fine too.  I wouldn't get the 80% lean as it will end up cooked in a pool of grease.
1 1/2 lbs beef or mixed ground meat.  I often do half beef and half venison.
3/4 cup oatmeal or bread crumbs mixed with 1 cup milk
1 egg
1 small onion fried with 1 minced garlic clove
1 Tbl Worcestershire sauce
1 Tbl Adobo con cumin
1/4 tsp Sage
1/4 tsp black pepper
Pour ketchup or BBQ sauce over the top.  You may want to cut a long slice along the top of the loaf so it cooks evenly.
Mix all ingredients and mound in a loaf pan.  Cook at 350 degrees F for 75-90 minutes.

Tartar Sauce

1/2 cup mayonnaise
1Tbl chives
1Tbl dill relish
2Tbl lemon juice
Freshly ground pepper
Pinch cayenne pepper

Pumpkin Custard Pie

This has a different, and interesting crust.  I made it with Blue Hubbard from our garden this time. Kim Merchant really liked it and asked me to bring it next time I bring a dish to share to one of our pot luck dinners.  You really shouldn't make just one.

Ingredients

3/4 cup chopped pecans, toasted

1 cup plus 2 Tbl flour

1/2 tsp ground ginger

1/2 tsp salt

7 Tbl Butter flavored Crisco

6 Tbl ice water

1 tsp vinegar

Filling

2 eggs

1/2 tsp salt

1 Tbl pumpkin pie spice

15 oz solid pack pumpkin or Blue Hubbard squash, cooked and drained.

1 can sweetened condensed milk (14 oz)

Directions

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. For filling, in a large bowl, beat the eggs, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers (ha ha). Yield: 8 servings.

Stuffing for Turkey

 I like to use Italian bread and multi grain bread, but sometimes I just have whole wheat.  I often freeze my bread end slices in anticipation of this.  I also make croutons from them, but that's another story.  Often the slice next to the end is thicker and harder than the rest of the loaf, and that makes a nice addition too.  If worse comes to worst, use store-bought dried cubed bread without seasoning.  The original recipe says to use 1 Tbl dried sage and 2 tsp thyme.  But Bell's is better, trust me.

Step 1:
3 sticks butter, melted in frying pan
3 cups finely chopped celery with leaves
1 1/2 cup finely chopped white or yellow onion
2 Tbl Bell Seasoning
After the butter is melted, add the rest of the above ingredients, and cook until vegetables are soft.

 

 

Step 2:

Pour 15 cups cubed bread (my mom toasts it first, but it works fine if you just chop up bread slices) into a large bowl - a really really big one.   Have a big mixing spoon ready (I like wooden spoons, but just make sure you don't get one with a flexible handle).  Pour the butter and vegetables all over the bread, stirring at the same time if possible, so you don't get some bread totally soaked and other bread still dry.  Or if you prefer, pour some, then mix, then pour again.  You decide what works best for you.  That's it.  Now it's ready to put in both end cavities of a cleaned out turkey.  The extra does well baked for less than an hour at the end so it's hot and crispy on top when the turkey is done.  This is also good for people who don't believe it gets cooked enough inside the turkey (don't be a hater, this just leaves more of the good stuff for you).  If the leftover is a bit dry, pour on a bit of water from cooking the giblets.   I'll add more pictures in an edit later today.

 

Thanksgiving 2020 during COVID Pandemic. We are spending the winter in North Myrtle beach, SC. Just the 2 of us. We bought a turkey breast.  We don’t have Bells Seasoning but we bought some seasoned bread cubes to mix in with our own and I sprinkled the veggies with Everyday Seasoning I made from scratch in Berne and brought with us in a little mason jar. I added chopped mushrooms.  

Mulled Cider

1 gallon cider
1 long cinnamon stick
1 Tbl cardomum
1 tsp nutmeg
1 Tbl dried orange peel
15 whole cloves
1/3 cup orange juice

Simmer gently for about 20 minutes.  Do not boil.
Strain through sieve or cheesecloth or jelly cloth

Won Tons, Fried

This is a combination of two recipes, plus a few ingredients more.
1 pkg Won Ton Wrappers
1lb sweet Italien Sausage or pork sausage, fried and chopped or crumbled

While pork is cooking, chop finely and combine:
1 can bean sprouts
1 can sliced or diced water chestnuts
1 can sliced mushroom stems and pieces or fresh mushrooms
1 onion, chopped
1 Tbl garlic, minced
1 Tbl ginger, minced
1Tbl lemon grass, chopped
1/2 tsp Five Spice Powder
1 egg

In a small bowl combine:
About 3 Tbl cornstarch
1/4 cup soy sauce
Mix and add to vegetables
When pork is cooked, add veggies and cook 2 or 3 minutes more, until thickened

Heat oil to 380 degrees.
Put 1 tsp in each wrapper, wet slightly around edge and fold into triangle.
Pull two corners to overlap and press to seal.

Deep fry until light brown, 3-5 minutes

Empanadas

Fried Empanadas

Rated: Submitted By: CNCOOK Photo By: Abi G. Prep Time: 1 Hour Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 24

"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"

INGREDIENTS:

4 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tablespoons olive oil 1 small onion, chopped 1 1/2 pounds ground beef

1 pinch salt 2 tablespoons paprika 1 tablespoon cumin 1/2 teaspoon ground black pepper 1/2 cup raisins optional.   Shredded Mexican cheese Chopped, fried mushrooms 1 tablespoon white vinegar 2 hard-cooked eggs, peeled and chopped or 2 fried scrambled eggs, chopped 1 quart oil for frying, or as needed

DIRECTIONS:

1.	In a medium bowl, stir together the flour and salt. Cut in shortening 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, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2.	Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in  the beef, mushrooms,and season with salt, paprika, cumin and black pepper. Cook, stirring  frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, 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 onto the center, add a pinch of cheese then fold into half-moon shapes. Seal edges by pressing with your fingers.
4.	Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time so you don't cool the oil down too much all at once. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

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Printed from Allrecipes.com 10/25/2013