A Taste of the World

Ray & Betsy Williams

14 Aug 2011

Preface

These recipes have been gathered by all members of the family over the years. They had been kept in hand written notes, newspaper cuttings, and verbal tradition. Some of the British recipes have been salvaged and modified from Pam's old school cookbook called the "Battersea Cookbook". Recipes that are more recent have come about by finding, modifying recipes from restaurants, friends, magazines and newspapers and others by sheer trial and error. The traditional British cooking originally used a large number of herbs. As people moved into the cities and could no longer have access to garden fresh herbs, the cooking had become very bland. Many of the herbs that we use are fresh from the kitchen window. British cookery is sometimes regarded as a source of fun but actually, it ranks with the best cuisines in the world. British cooking is not just traditional "Roast Beef and Yorkshire Pudding". It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. Indeed British cooking has inspired many culinary traditions around the world.

When Pam and I came here from England in 1967 as a family, our food tastes changed and included many different cuisines, Thai, Chinese, Mexican, Cajun, Japanese, and Southern etc. Additionally we have been trying to preserve some of the traditional British recipes and adapt them for American ingredients. We decided that it was time that these recipes were written down so that our children and friends could share in the pleasure of enjoying many different types of food from around the world. Our friends will recognize their contributions. When we were traveling we collected recipes from the countries we visited.

After Pam's untimely death in February 2008, I married Betsy, an old friend of ours who we had known for many years. Betsy is a Virginian, a Southerner who brought to our marriage many fine Southern dishes. Our tastes changed and this revised version reflects in some small measure this change to our table. More recently we have become very interested in Thai, Chinese and Indo Chinese cuisine. Most of the oriental ingredients are Thai. The emphasis is on:

• No hydrogenated or partially hydrogenated oils (added trans-fats)

• No high fructose corn syrup

• No artificial colors, flavors, sweeteners & preservatives

• No antibiotics, synthetic growth hormones or animal by-products in the feed (fresh meats & milk)

• No bleached or bromated flour

• No genetically modified foods

The result is an eclectic collection of tastes from around the world.

Most of the recipes have been modified to serve two people.

• All teaspoon (tsp) and Tablespoon (Tbs) measurements are "level"

• All pints, quarts and gallons are American not Imperial

• Temperatures are in Fahrenheit

• The salt used is Kosher salt which is coarser than table salt.

We have been concentrating on providing haute cuisine at low cost using local fresh ingredients where available with as few prepared foods as possible. More recently we have trying for various health reasons to use more olive oil in place of butter particularly in sauces and to eliminate as much processed corn such as grits, corn syrup, corn flour, corn meal and corn starch from our diet. There are so many products on the grocery shelves containing corn byproducts. One of the ways that we can this for example is to use rice flour to thicken sauces etc in place of corn starch in most recipes.

Here is a very useful table showing Butter and Olive oil equivalents.

Table 1. Olive Oil Substitute for Butter

1 teaspoon (tsp)	¾ teaspoons (tsp)
1 Tablespoon (Tbs)	2¼ teaspoons (tsp)
2 Tablespoon (Tbs)	1½ Tablespoon (Tbs)
¼ cup	3 Tablespoons (Tbs)
1/3 Cup	¼ cup
½ cup	¼ cup + 2 Tablespoons (Tbs)
2/3 cup	½ cup
¾ cup	½ cup + 1 Tablespoons (Tbs)
1 cup	¾ cup

For what it is worth here are a few of our recipes.

Table of Contents

Preface

Appetizers and Starters

Breads and Pastries

Breakfast

Cakes and Cookies

Christmas

Desserts

Drinks

Entrees

Fish and Seafood

Oriental Dishes

Pickles and Preserves

Poultry

Quiche and Cheese Dishes

Salads

Salad dressings, Sauces, Marinades, and Rubs

Sausages, Variety Meats, and Leftovers

Soups and Chowders

Vegetables and Side dishes

Miscellaneous

Appetizers and Starters

Cheese

Cheese Balls

This recipe was given to us by a friend at Christ Episcopal Church in Raleigh, NC but is a very traditional English Appetizer.

Ingredients:  

• 1 cup Unsalted Butter, softened

• ½ lb Sharp Cheddar Cheese, grated

• 2 cups All Purpose Flour

• ½ tsp Salt

• ¼ tsp Ground Red Pepper

• 1 tsp Lemon Juice

Directions:  

1. Preheat oven to 300°F.

2. Beat butter at medium speed with an electric mixer until creamy

3. Gradually add cheese, beating well

4. Add flour, salt and pepper

5. Beat on low speed until blended

6. Add lemon juice and beat for 20 minutes

7. Pipe by level tablespoon size on to ungreased baking sheet

8. Bake for 20 minutes or until set

9. Transfer to wire racks to cool

Makes 72 Balls

Spanakopaetas

Remove Phyllo pastry from freezer at least 12 hours before use.
Store for 8 hours in refrigerator and 4 hours at room temperature.

Ingredients:  

• 2 9oz Package Frozen Chopped spinach, (in pouch "No Sauce"), thawed, drained, and squeezed dry

• 6 Tbs Olive oil

• 1 Large Onion (2 medium), finely chopped

• 1 lb Feta cheese

• 12 oz Cottage cheese

• ½ cup chopped parsley

• 2 tsp dried Dill

• 1 tsp Salt

• ¼ tsp Pepper

• 2 Eggs

• ½ cup cornflake crumbs

• 1 lb frozen Phyllo

• ½ lb Unsalted Butter

Directions:  

1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

2. Heat oil and sauté onion until wilted.

3. Add spinach and simmer, stirring occasionally until moisture evaporates.

4. Crumble Feta cheese in a bowl.

5. Blend in cottage cheese, parsley, dill, salt, and pepper.

6. Beat eggs and mix with cheese.

7. Add spinach mixture and crumbs and blend thoroughly.

8. Thaw phyllo sheets at room temperature just enough to spread the sheets.

9. Cut in thirds.

10. Wrap two-thirds in a towel and refrigerate until needed.

11. Wrap one-third in a dampened towel.

12. Remove 1 sheet at a time to work with.

13. Melt Butter.

14. Lay 1 phyllo sheet on wax paper and brush liberally with butter.

15. Fold in the 2 long sides towards the middle making a strip about 2 inches wide by 11 inches long.

16. Brush liberally with butter again.

17. Place 1 tablespoon of spinach-cheese mixture in a bottom corner of strip.

18. Fold pastry (with filling) over, so that the bottom edge meets a side edge and forms a right-angle triangle shape.

19. Continue folding over from side to side into neat triangles until end of strip. Just like folding a flag.

20. Brush finished triangle with butter.

21. When refrigerated pastry is needed, remove half at a time and wrap in a dampened towel.

22. Follow preceding process until all ingredients are used.

23. Freeze on flat surface.

24. Pack frozen triangles in a freezer bag or container.

25. Place plastic wrap or grease-proof paper between layers for easy removal.

Serving day:   Place triangles on a baking pan (not a cookie sheet because butter melts) Bake at 425°F. for 20-25 minutes, turning once, until browned

Make about 72

Dips

Blue Cheese Dipping Sauce

Ingredients:  

• ¼ lbs Blue Cheese, Roquefort or Gorgonzola

• ½ cup "Mayonnaise"

• ½ cup Sour cream

• 1 tsp Lemon Juice

• 1 tsp Wine Vinegar

•   Dash Tabasco

Directions:  

1. In a small bowl, mash the blue cheese, leaving some clumps.

2. Whisk in the mayonnaise until blended.

3. Add remaining ingredients and whisk to blend well.

4. Cover and refrigerate until serving time.

Serve with vegetables or buffalo wings.

Hot and Spicy Dip

Ingredients:  

• 1 lb Hamburger or Ground Beef

• 1 lb Sausage Meat See "English Bangers"

• 2 cans Green Chilies, chopped

• 1 lb Pace Piquante Sauce

• 2 lb Velveeta Cheese

Directions:  

1. Brown hamburger and sausage in skillet

2. Add chopped Chilies

3. Cook for a few minutes

4. Remove with a slotted spoon to mixing bowl

5. Cut cheese into cubes and melt in microwave

6. Mix cheese into browned meat and Chilies

7. Mix in Piquante sauce

8. Serve warm or freeze until needed

Tzatziki - Cucumber Yogurt Dip

Origin: Greece

Ingredients:  

• 1½ Tbs Olive Oil

• ½ Tbs Vinegar

• 1 Cloves of Garlic, finely chopped

• ¼ tsp Salt

• ¼ tsp White Pepper

• ½ cup Greek Yogurt, strained

• ½ cup Sour Cream

• 1 Cucumbers, peeled, seeded and diced

• ½ tsp chopped fresh Dill

Directions:  

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl.

2. Mix until well combined.

3. Using a whisk, blend the yogurt with the sour cream.

4. Add the olive oil mixture to the yogurt mixture and mix well.

5. Add the cucumber and chopped fresh dill.

6. Chill for at least two hours before serving.

7. Garnish with a sprig of fresh dill just before serving.

Serves 2

Meat and Eggs

Buffalo Wings

After baking, the chicken wings can be covered and refrigerated no longer than 24 hours. To heat, bake uncovered in 375°F. oven until hot, about 7 minutes

Ingredients:  

• 24 Chicken Wings (8 to the pound)

•   "Buffalo Marinade"

Directions:  

1. Separate chicken wings at the joint.

2. Mix ingredients together

3. Marinate the chicken wings for at least 1 hour in refrigerator or overnight.

4. Preheat oven to 350°F.

5. Drain the chicken wings, reserving the marinade

6. Place the chicken wings on rack in foil lined broiler pan

7. Bake for 30 minutes

8. Turn and bake for another 30 minutes or until tender, brushing occasionally with reserved marinade

9. Serve with "Blue Cheese Dipping Sauce"

Buffalo Marinade:  

Origin: America

Purpose: Buffalo Wings:  

Ingredients:  

• 1 cup Dark Soy Sauce (Superior Soy Sauce)

• ½ cup Canola Oil

• 12 oz Chili Sauce

• 2 Tbs Hot Chinese Chili Paste

• ½ cup Honey

• 1 tsp Ground Ginger

• 1 tsp Garlic Powder

Directions:  

1. Combine the marinade ingredients

Serves 15

Duck Liver Pate

Origin: France

Ingredients:  

• 3 oz Duck Fat

• 1 large shallot, peeled and coarsely chopped (2½ tablespoons)

• 1 Duck Liver (about 3 ounces), cut into 1-inch pieces

• ¼ teaspoon Herbes de Provence

• 1 clove garlic, peeled and crushed

• ¼ tsp salt

• ¼ tsp freshly ground black pepper

• 1 teaspoon Cognac

Directions:  

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.

2. Add the shallots, and cook for about 30 seconds, stirring occasionally.

3. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1½ to 2 minutes, stirring occasionally.

4. Add the salt and pepper.

5. Transfer the mixture to a blender, add the Cognac, and blend until liquefied.

6. Let cool for at least 1½ hours,

7. Cover and refrigerate until serving time.

This will yield ½ cup.

Bourbon Hotdogs

Ingredients:  

• 1 lb Beef Wieners, cut in ½ inch slices or "Little Smokeys"

• ½ cup Brown Sugar

• ¼ cup Bourbon

• 1½ cup Ketchup

• 1 Tbs Grated Onion

• 2 Cloves of Garlic, finely chopped

Directions:  

1. Mix sugar, bourbon, ketchup, onion, and garlic

2. Add Hotdog pieces

3. Marinate overnight

4. Simmer for 1 hour

5. Serve in chafing dish with toothpicks

Deviled Eggs

Ingredients:  

• 12 Hardboiled eggs

• 3 Tbs "Mayonnaise"

• 2 tsp Lemon Juice

• 2 tsp Dry Mustard

• 2 tsp Worcestershire Sauce

• 2 tsp Tabasco

• Paprika

Directions:  

1. Cut eggs in half lengthwise

2. Remove yolks carefully so as not to damage the whites

3. Crush yolks without packing them and mix in ingredients except paprika

4. Put the filling back in whites and sprinkle with paprika

Sausage Rolls

Origin: England

These can be assembled ahead of time and arranged on sheets the night before.

Ingredients:  

• 2 lb "Little Sizzlers" skinless breakfast sausage or equivalent

• 2 frozen puff pastry sheets

• 1 egg white beaten

Directions:  

1. Rollout the pastry sheet to 11 x 14 inches

2. Cut into three strips lengthwise

3. Roll up a sausage with a single layer with slight overlap of edges and cut strip. You should get four rolls out of each strip

4. Seal edge with brushed on egg white

5. Cut each roll into half

6. At this point they can be frozen until needed

7. To serve, preheat oven to 400°F.

8. Bake for 10 to 12 minutes or until golden brown

Makes 48

Swedish Meatballs

Origin: Sweden

• 1½ lb Meat; beef, veal or pork, finely grounded

• 2 eggs

• 1 cup Bread crumbs

• 3 Tbs Unsalted Butter

• ¼ cup Onions, finely chopped

• 3 Tbs Parsley, chopped

• 1 tsp Salt

• ½ tsp Paprika

• ½ tsp Lemon Peel

• 1 Tbs Worcestershire Sauce

• ½ tsp Allspice

• 3 cups stock

• 1 Tbs Sherry

Directions:  

1. Sauté onions until golden in 1 tablespoon of butter

2. Mix all ingredients except stock and butter.

3. Shape mixture into 1 inch balls

4. Brown in remaining butter

5. Simmer closely covered for about 15 minutes in stock

6. Make gravy

7. Reheat the meat balls in the gravy

8. Serve in chafing dish with toothpicks

Oysters

Oysters Rockefeller

Origin: America

• 12 Oysters

• ½ lb Fresh Spinach

• ¼ cup Coarsely Chopped Celery

• ¼ cup Coarsely Chopped Green Onions

• ¼ cup Finely Chopped Parsley

• 1 Tbs Finely chopped Parsley

• 1 Large Clove of Garlic, crushed

• 1 Anchovy Fillet

• 2 Tbs Unsalted Butter

• 2 Tbs All Purpose Flour

• ¼ cup Heavy Cream

• ¼ tsp Tabasco

• ¼ cup Grated Parmesan Cheese

• 2 Tbs Rum

• ¼ tsp Salt

•   Freshly Ground White Pepper

Directions:  

1. Preheat oven to 450°F.

2. Open the oysters, leaving them on the half shell

3. Reserve the oyster liquid

4. Arrange them in a baking dish; chill until ready to use

5. Pick over the spinach and remove tough stems and blemished leaves

6. Rinse well and place in saucepan, cover and cook, stirring until wilted

7. Drain well and squeeze to remove all moisture

8. Place in blender, place spinach, celery, green onions, parsley, garlic and anchovy fillet

9. Blend until smooth

10. In a skillet, heat 1 tablespoon of butter, add spinach mixture

11. Cook and stir for about 1 minute

12. Heat remaining butter, add flour, blend

13. Add the oyster liquid, stirring briskly

14. Stir in the cream and rum

15. Add the spinach mixture and cheese

16. Blend well and let cool

17. Add salt and pepper

18. Spoon equal amounts of the mixture over the oysters

19. Bake for 20 to 25 minutes or until piping hot

Serves 2

Oysters Bienville

Ingredients:  

Origin: France

• 36 Oysters on the Half Shell

• 12 finely chopped mushrooms

• ½ lb Seasoning bacon

• 1 bunch Green Onions, diced fine

• 2 Sweet Red Peppers, diced

• ¼ lb Fresh Shrimp, diced

• 2 Cloves of Garlic, finely chopped

• 1 tsp Cayenne Pepper

•   Kosher Salt & Freshly Ground Black Pepper

• 1 qt Heavy cream

•   White cheddar cheese, shredded

Directions:  

1. Sauté all ingredients, except cream (and the oysters), in butter or olive oil which should cover the bottom of the pan.

2. When shrimp turns pink, drain off excess liquid.

3. Add heavy cream.

4. Simmer over medium heat stirring occasionally, until volume is reduced by half (approximately 13 to 15 minutes).

5. Top oysters on the half shell

6. Add shredded white cheddar

7. Bake at 350°F. until tops turn golden brown (approximately 7 minutes)

Recipe can be used to top crabmeat for an excellent crabmeat casserole

Crab

Deviled Eggs with Crab

Ingredients:  

Origin: America

• 6 Eggs

• 1 tsp Lemon Juice

• 2 Tbs Olive Oil

• 1 Tbs Chopped Flat Parsley.

• ¼ tsp Cayenne Pepper

• ¼ tsp Old Bay or "Essence Seasoning"

• 1 Tbs Minced Green Onions

• 1 Tbs Capers, drained

• ½ lb Lump Crab meat

•   Kosher Salt and Freshly Ground Black Pepper to taste

Directions:  

1. Hard boil eggs by putting in saucepan and covering with 1½ inch of water

2. Bring to boil, remove pan from heat and let stand for 12 minutes

3. Put eggs in cold water

4. Crack and peel

5. Halve eggs and scoop out yolks into bowl

6. Using fork mash yolks with olive oil, lemon juice, cayenne pepper and Old Bay Seasoning

7. Stir in capers, parsley and green onions

8. Fold in crabmeat.

9. Season with salt and pepper

10. Carefully fill egg halves

Makes 12

Crab Crostini

Origin: America

Ingredients:  

• ½ lb Lump Crab Meat, picked for shells

• ½ cup Diced Red Pepper

• 2 Tbs "Mayonnaise"

• 2 Tbs Chopped Parsley

• 1 Tbs Chopped Chives

• 1 Tbs Lime Juice

• 1 Tbs Dijon Mustard

• 2 tsp Grated Parmesan

• ½ tsp Tabasco

• 16 Slices Italian Bread

Directions:  

1. Preheat the broiler. Line a broiler pan with foil

2. In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco and blend well

3. Spread 1 tablespoon of the mixture on each slice of bread

4. Place the crostini on the broiler pan and broil 4 inches from the heat for 5 to 6 minutes or until lightly browned

Serves 8

Mussels

Mussels with Garlic

Origin: America

Ingredients:  

• 1 lb Mussels

• 4 Cloves of Garlic, finely chopped

• 2 Shallots, finely chopped

• ¼ cup Heavy Cream

• ½ cup White Wine

• ½ cup Chopped Tomatoes and Mild peppers, drained

• 3 Tbs Unsalted Butter

•   Kosher Salt and freshly ground Black Pepper to taste,

Directions:  

1. Heat melt 1 teaspoon butter in sauté pan and

2. Gently sauté, garlic, shallots, mussels, wine and cream

3. Cover pan and cook for 2 minutes

4. Uncover pan and add tomato and remaining butter.

5. Cook until liquid is reduced by ½

6. Cook for a further 2 minutes.

7. Service in large bowl with crusty French bread.

Serves 2

Scallops

Seviche

Ingredients:  

• 1 lb Bay or Sea Scallops

• "Seviche Marinade"

Directions:  

1. Marinate scallops in the refrigerator overnight

Serves 2

Dressing:  

Ingredients:  

• ¼ cup Red Onion, finely chopped

• ¼ cup Cucumber, finely diced

• 1 Tbs Capers

• 1 Tbs "Cornichons" finely chopped

• 2 Tbs "Mayonnaise"

•   Dash of Sherry Vinegar

•   Kosher Salt & Freshly Ground Black Pepper

Directions:  

1. Combine the dressing ingredients

Serves 4

Shrimp

Shrimp Bourguignon

Origin: France

This really one of Ray's own inspired by his love for escargot and Betsy's love of shrimp.

Ingredients:  

• ½ lb unsalted butter, soft

• ¼ cup chopped Italian parsley

• 1 Tbs shallots, finely chopped

• 1 Tbs garlic, minced

• ¼ tsp. fresh thyme leaves

• 1 Tbs brandy

• 1 tsp lemon juice

• ½ tsp Kosher salt

•   Pinch of Cayenne Pepper

• ¼ cup bread crumbs, fresh white, trimmed of crusts

• 12 medium shrimp shelled and deveined.

• 8 small button mushrooms

• ½ cup white wine

• 1 Tbs Chopped Chives (optional)

Directions:  

1. Simmer mushrooms for 5 minutes in white wine.

2. Combine all ingredients down to the cayenne pepper and mix well.

3. Fold in the bread crumbs.

4. Place about 1 tablespoon of butter in a ramekin,

5. Then place 3 shrimp and 2 mushrooms in each ramekin

6. Seal with a tablespoon of butter

7. Preheat oven to 450°F.

8. In all methods use a baking pan as an under-liner to prevent the butter from spilling on the oven bottom.

9. Cook for 10 minutes until hot and bubbly,

10. The finished dish should be served very hot, and sprinkled with a teaspoon of chopped chives.

11. Serve with warm baguettes to sop up the juices and butter.

Makes 4

Shrimp Bruschetta

Origin: America

Ingredients:  

• 1 (12-ounce) French baguette

• 1 lb fresh medium Shrimp, very lightly cooked and finely chopped

• 2 tsp Old Bay or "Essence Seasoning"

• ½ tsp Garlic Powder

• 1 plum Tomato, seeded and finely chopped

• 2 Tbs finely chopped green onion

• 2 tsp olive oil

• 1 egg white

• 3 to 4 Tbs mayonnaise

Directions:  

1. Preheat broiler.

2. Cut baguette into 24 (½-inch-thick slices.

3. Place on a baking sheet, and broil until lightly toasted, 4 to 5 minutes per side.

4. Let cool.

5. Preheat oven to 350°F.

6. In a medium bowl, combine shrimp, Old Bay Seasoning, garlic powder, tomato, green onion, olive oil, and egg white, mixing until blended.

7. Spread each slice thinly with mayonnaise, and then

8. spoon shrimp mixture evenly over bread slices.

9. Bake until heated through and lightly browned, 10 to 12 minutes

Yield: 24 servings

Ecuadorian Shrimp Seviche

Origin: Ecuador

Ingredients:  

• 1 lb Shrimp, peeled and cleaned

• 1 large Tomato, roasted, peeled and seeded

• 2 Jalapeno Peppers, roasted, peeled and seeded

• 2 Red Peppers, roasted, peeled and seeded

• 1 Small Onion or Shallot, roasted

• ½ cup Lime Juice

• ½ cup Orange Juice

• ¼ cup Tomato Juice

• 1 dash Tabasco

• 2 tsp Sugar

•   Kosher Salt to taste

•   "Garnish"

Directions:  

1. Place the shrimp in boiling water for 1 minute or until pink

2. Remove to ice bath, cool and drain

3. Place all other ingredients in blender and liquefy

4. Pour over shrimp and marinate shrimp for at least one hour

5. Toss with Garnish and serve on lettuce

Garnish:  

• 1 Small Red Onion

• 2 Tbs Chives Chopped

• 2 Tbs Green Onions, Chopped

• 1 Large Tomato, Chopped

• 5 Cilantro Leaves

Serves 4

Potted Shrimp

Origin: England

Ingredients:  

• 2 Sticks (½ lb) Unsalted Butter

• 1 tsp Mace

•   Pinch Cayenne Pepper

•   Pinch Freshly Ground Nutmeg

• ½ tsp Salt

• 1 lb Fresh Small Shrimp, cooked and shelled

Directions:  

1. Clarify 1 stick of butter by melting slowly in a saucepan

2. Skim off the surface foam and let butter cool slightly off the heat for a couple of minutes

3. Spoon the clear butter on top into a medium skillet

4. Discard milky solids at the bottom of the saucepan

5. Melt the other stick of butter over moderate heat in a medium saucepan

6. When the foam begins to subside, stir in mace, cayenne, nutmeg and salt

7. Add the cooked shrimp, stirring with a spoon to coat them evenly

8. Spoon the shrimp and butter mixture into storage container

9. Seal by pouring the clarified butter in a thin layer over the shrimp

10. Refrigerate for 6 hours or overnight

11. Serve with melba toast or cracker thins

Shrimp in Aspic

Origin: American

Ingredients:  

• 1½ lb Shrimp (preferably Royal Red Shrimp), peeled, deveined and cooked cut into ¾ inch pieces

• 2 envelopes unflavored Gelatin

• 2 cups V-8 juice

• 2 tsp. Horseradish

• 1 Tbs Lemon Juice

• ¼ cup finely chopped Celery

• 2 Tbs finely chopped Red Onion

• ½ cup halved Black Olives

• 1 Tbs drained Capers

Directions:  

1. Soften gelatin in ½ cup V-8 juice for a few minutes.

2. In large saucepan, bring remaining V-8 juice to a boil.

3. Remove from heat and add remaining ingredients except the shrimp.

4. Place shrimp in mold (or 8 individual molds)

5. Pour V8 mixture into molds and chill until firm.

6. Unmold and serve on Boston lettuce leaves.

Serves 4

Swedish Pickled Shrimp

Origin: Sweden

Ingredients:  

• 3 lb Shrimp peeled

• ½ cup Celery Tops

• ½ cup Pickling Spice

• 3 Tbs Old Bay or "Essence Seasoning"

•   "Pickled Shrimp Marinade"

Directions:  

1. Bring water, celery, picking spice, and Old Bay Seasoning to boil.

2. Boil together for 5 minutes.

3. Add Shrimp and bring back to boil.

4. Boil for 1-2 minutes until just pink Do not overcook

5. Drain shrimp

6. Marinate overnight.

7. Serve with "Cocktail Sauce"

Pickled Shrimp Marinade:  

Ingredients.:  

• 2 cups sliced Onion

• 7 Bay Leaves

• 2 cups Olive or Salad Oil

• 1 cup White Vinegar

• 3 Tbs Capers and juice

• 3 tsp Celery Seed

• 1 tsp Salt

• ½ tsp Tabasco

Directions:  

1. Mix all the ingredients

Salmon

Gravid Lax (Swedish Marinated Salmon)

Origin: Sweden

Ingredients:  

• 2 Salmon Steaks Tail Filets

• ¼ cup Non Iodized Salt

• ¼ cup Sugar

•   Freshly Ground Black Pepper

•   Fresh Dill

Directions:  

1. Combine salt and sugar with plenty of ground black pepper

2. Rub filets well with salt and sugar mixture

3. Lay one filet in the center of large piece of plastic wrap

4. Cover with the fresh dill

5. Lay second filet on top

6. Wrap tightly

7. Wrap package in foil

8. Place in shallow casserole

9. Place a weight on top

10. Marinate for 48 hours turning once

Serving:  

1. Serve as an appetizer with "Swedish Mustard Sauce" and bread or Swedish Vasa Bread

2. With Salad

Vegetables

Spinach-Cheese Swirls

These can be assembled up to one week before serving and arranged on sheets the night before.

Ingredients:  

• 1 17¼ oz pkg frozen puff pastry

• 5 Tbs Unsalted Butter

• 1 Egg, beaten

• 1 Tbs Water

• ½ cup Shredded Muenster or Monterey Jack cheese (2 oz)

• ¼ cup Grated Parmesan cheese

• 1 Green Onion, Chopped

• ¼ tsp Garlic Powder

• 1 pkg Frozen Chopped Spinach

Directions:  

1. Thaw out the puff pastry sheets

2. Preheat oven to 400°F.

3. Mix egg and water

4. Mix Muenster cheese, Parmesan cheese, onion and garlic and set aside

5. Unfold pastry on lightly floured surface

6. Brush with egg mixture

7. Top with cheese mixture

8. Starting at one side, roll up like a jelly roll

9. Cut into ½ inch slices (20)

10. Bake until golden brown, about 15 minutes

Makes 20 appetizers

Mushroom Palmiers

These can be assembled up to one week before serving and arranged on sheets the night before.

Ingredients:  

• 5 Tbs Unsalted Butter

• 1¼ lb Mushrooms, finely chopped

• 1½ medium Onions, finely chopped

• 1 tsp fresh Lemon Juice

• 2 Tbs flour

• 1½ tsp dried thyme, crumbled

• 3 frozen puff pastry sheets

• 2 eggs beaten with 4 tsp Water for glaze

Directions:  

1. Melt butter in heavy skillet over medium-high heat

2. Add mushrooms and onions and cook until juices evaporate, stirring occasionally, about 8 minutes

3. Mix in lemon juice, and then flour and thyme

4. Stir 2 minutes

5. Season with Salt & Freshly Ground Black Pepper

6. Cool

7. Thaw out the puff pastry sheets

8. Roll out the puff pastry to 14 x 11 inch

9. Spread one third of mushroom mixture evenly over one pastry sheet

10. Starting from one short side, roll up jelly roll fashion to Center

11. Starting at second short side, roll up to center

12. Press sides together and transfer to baking sheet

13. Cover; chill until firm, at least one hour or overnight.

14. (Can be prepared 1 week ahead and frozen, Thaw slightly before continuing)

15. Preheat oven to 400°F.

16. Using serrated knife, slice pastry into ¼ inch thick slices.

17. Keep chilled in between cooking batches

18. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart (Can be prepared 1 day ahead. Wrap tightly and refrigerate)

19. Brush with glaze

20. Bake until golden brown, about 20 minutes. Serve warm

Makes about 5 dozen

Pickled Mushrooms a'la Grecque

Origin: Greece

These Ray started one year and subsequently has been asked for the recipe many times. Well, here it is!

Ingredients:  

• 1 lb fresh medium Mushrooms

• 1/8 tsp Thyme

• 2 or 3 whole Black Peppercorns

• 1/8 tsp Fennel seed

• 1 piece (1 inch) Bay Leaf

• 4 Cloves of Garlic, finely chopped

• 1 small Onion, finely chopped

• 3 Tbs Red Wine Vinegar

• 2 Tbs Olive Oil

• ¼ tsp Lemon Peel

• 3 tsp Seasoned Salt

• ½ tsp parsley

Directions:  

1. Wash mushrooms in cold water; trim off tip of the stalk.

2. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan.

3. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley.

4. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes.

5. Pour mushrooms and marinate into glass jar or refrigerator dish.

6. Chill for several hours or, preferably overnight.

Serving day:   Drain and serve cold with party picks

Breads and Pastries

Bread has given us the most trouble since we came to the US. We like our bread plain and simple with no additives.

Breads

Brioche Dough

Origin: France

This dough can be used for a variety of different shaped loaf's

Ingredients:  

• ¼ cup Warm Water

• 1 package Dry Yeast

• 1¾ cups All Purpose Flour

• 2 Tbs Sugar

• ¼ tsp Salt

• 2 Large Eggs, room temperature

• 6 Tbs Unsalted Butter, melted

Directions:  

1. Use steel blade of food processor

2. Dissolve yeast in ¼ cup warm water

3. Measure flour into the work bowl and add the yeast, sugar and salt

4. Turn the processor on and off several times to aerate.

5. Drop in the eggs and process until mixed, about 5 seconds.

6. Start the processor and pour the melted butter through the feed tube in a steady stream.

7. Stop processing after 20 seconds. The dough will be sticky.

8. Scrape the batter into buttered mixing bowl.

9. Cover tightly with plastic wrap.

10. Let stand for about 3 hours until dough is tripled in size.

11. Punch down.

12. Cover tightly with plastic wrap.

13. Refrigerate overnight.

14. Remove from refrigerator and allow to come to room temperature.

15. Form into required shapes and allow to rise for two hours.

16. Bake at 450°F. for 20 minutes.

Makes 1 lb of dough.

Pain Ordinaire (French Bread)

This is a very simple French Bread that takes about 5½ hours to prepare. Most of this is rising time (4½ hours) which can be spent doing other things. Hands on time is about ½ hour. One of the tricks with this recipe is to use a food processor with dough blade rather than a mixer. You can use a mixer with a dough hook and double the processor times. All ingredients should be at room temperature except the water of course.

Ingredients:  

• 6 cup Bread Flour (or unbleached all purpose)

• 2 packages dry yeast (4½ tsp)

• 2½ cup hot water (120° - 130°)

• 2 tsp each salt and water, mixed.

• Baking sheet or baguette pans, greased

Directions:  

1. Using dough blade, mix 4 cups flour and yeast

2. Slowly pour in hot water through the feed tube to make a thick batter

3. Process the batter for 60 seconds

4. Stop the machine and slowly add 2 cups of flour and salt and water

5. When the dough forms around the blade, process for 1 minute more.

6. Place in dough in large bowl, cover with plastic wrap. I use a wooden dough trough and proofing box.

7. Place in warm place and allow to rise for 2 hours. Dough will triple in size.

8. Turn out onto floured surface and knead briefly for about 3 minutes

9. Return to bowl

10. Place in warm place and allow to rise for 1½ hours. Dough will triple in size.

11. Turn out onto floured surface and form into as many loaves or rolls as you want

12. Cover loaves with a cloth and allow to rise for 1 hour.

13. Preheat oven to 450°F.

14. Place a pan of water in bottom of oven

15. When oven comes to temperature bake loaves for 20 - 30 minutes, watching carefully to ensure that they do not get too brown.

16. Turn out, allow to cool a little and enjoy.

17. Can be frozen. In this microwave for 1 minute (two 16 count rolls) and pop in 400° oven to crisp up.

Makes 4 baguettes or 16 rolls

Pita Pocket Bread

Origin: Greece

Ingredients:  

• 1½ tsp Salt

• 1 Tbs Sugar

• 1 package active dry Yeast

• 2 Tbs Olive Oil

• 1 cup Warm Water

• 2½ cups Bread Flour

Directions:  

1. In the bowl of a food processor with dough blade, mix salt, sugar, and yeast.

2. Pulse to mix.

3. Mix water and olive oil.

4. Microwave for 1 minute to heat to about 115°F.

5. Processor running add olive oil and warm water.

6. Pulse to mix.

7. Add 1 cup of flour and then slowly add the remaining flour, ½ cup at a time,

8. When the dough forms around the blade, process for 1 minute more.

9. Turn dough onto floured board.

10. Knead dough for about 5 minutes, adding flour when necessary to create a soft dough.

11. Divide dough into 8 equal parts and form into balls.

12. Keep dough balls on board and cover to rise for 20 minutes.

13. Move oven rack to the bottom setting.

14. Preheat oven to 500°F.

15. Place the pizza stone in oven so that it is hot when you place the dough on it.

16. After the rise, flatten each dough ball with your hand.

17. Use rolling pin to roll each dough ball so that it is a ¼ inch thick and about 5 inches across.

18. Place two rounds on the pizza stone and bake on lowest rack for 8 minutes or until puffed.

19. Remove from oven, use metal spatula to remove the pita breads, and place the next two rounds in oven.

20. After each pita has been baked, poke a hole in it with the corner of the spatula and flatten.

Makes 8 Pitas

Pizza Dough

Origin: America

Ingredients:  

• 1 pkg. active dried yeast

• 1 cup very warm water, (l05-115°E)

• 1 tsp salt

• 3½ cups Flour

• 2 Tbs olive oil

Directions:  

1. Dissolve yeast in water; let stand 5-10 minutes.

2. Add the olive oil.

3. Combine flour and salt in food processor with dough blade.

4. Start processor and add water, yeast and olive oil mix

5. Mix until dough comes together in a ball.

6. Turn dough out onto flat surface.

7. Shape dough into a ball and place in a large greased bowl, turning dough over to grease the top.

8. Cover with a damp cloth or plastic wrap; let rise in a warm place till doubled in bulk, about 1 hour

9. Divide dough in half.

10. On a lightly floured surface, roll or stretch each half into a 13-14-inch circle about l/8-inch thick, leaving a thick ridge around edge so topping will not spill over.

11. Sprinkle flour liberally over pizza peel.

12. Fold dough in half, then in half again. Carefully transfer it to the center of the peel and unfold.

13. Prick all over with a fork

14. Rub about 1 tablespoon of olive oil over dough surface and top with your favorite filling.

15. Slide pizza from peel onto 500°F preheated stone in the oven

16. Turn oven down to 450°F

17. Bake for 20-25 minutes or till crust is crisp and brown.

    At this point, dough may be frozen for later use in several ways:

    To Freeze Unbaked Dough: Shape dough into balls, wrap with plastic wrap and freeze. Let thaw completely at room temperature before rolling out.

    directed for 8-10 minutes. Let cool. Wrap and freeze. Topping may be added before wrapping. No need to defrost before final baking. Bake frozen filled shells for 30-35 minutes or till crust is crisp and brown.

Yield: Two 13-14-inch pizza shells

Potato Sourdough Rolls

Origin: America

These are great for any burgers.

Ingredients:  

Starter:

• 1 12oz Baking Potato

• 1½ cups Water

• 1 tsp Instant Yeast

• 1½ cup All Purpose Flour

  Rolls:

• ½ cup Milk

• 1 Egg

• 2 Tbs Sugar

• 1 Tbs Salt

• 4 to 4½ cups Bread Flour

Directions:  

1. Microwave the potato on high for 5 minutes.

2. Set aside until cool enough handle, then peel the potato.

3. In a medium bowl combine the water and the yeast.

4. Add the flour and the cooled potato, mashing them together, until they are well combined.

5. Loosely cover the bowl and allow to sit unrefrigerated for at least 8 hours and up to 24 hours.

   When ready to proceed:

6. In a food processor with dough blade combine the starter and all of the roll ingredients.

7. Process until the dough comes together. The dough should be very soft and slightly sticky. If needed, add a little more flour.

8. Knead for 5 minutes, or until the dough becomes smooth and elastic

9. Cover and let rise for 1 hour, or until doubled in size.

10. Shape the dough into 12 rolls

11. Flatten each roll with the palm of your hand until they measure about 3 Inches across.

12. Place the rolls on a baking sheet, cover with a cloth and let rise until puffy, about 45 minutes:

13. Heat the oven to 375°F.

14. Sprinkle the tops of the rolls lightly with flour.

15. With a sharp knife, score 2 lines, in the top of each

16. Bake for 15 to 20 minutes, or until golden brown on the top and bottom,

Makes 12 rolls

Soft Garlic Knots

Origin: America

Ingredients:  

For the dough:

• 3 cup Bread Flour

• 1 Tbs Sugar

• 1 packet Instant Yeast

• 1 tsp. Salt

• 2 Tbs Olive Oil

• ¼ cup Milk

• 1 cup Water

  For the glaze:

• 3 Cloves of Garlic, finely chopped

• 4 Tbs melted Butter

• ½ tsp. Italian seasoning

Directions:  

1. Put the dough blade in the bowl of a food processor.

2. Put in the flour, sugar, yeast and salt.

3. Pulse to mix.

4. Mix the olive oil, milk and water into microwaveable jug.

5. Heat in microwave for 1 minute to reach about 120°F.

6. With processor running, pour liquid through center tube.

7. Mix until ingredients have formed a dough.

8. Knead until the dough is smooth and elastic,

9. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.

10. Allow to rise for about 1 hour, or until doubled in bulk.

11. Divide the dough into 10 equal pieces.

12. Roll each piece into a 10 inch long rope and tie into a knot.

13. Take the end lying underneath the knot and bring it over the top, tucking it into the center.

14. Take the end lying over the knot and tuck it underneath and into the center.

15. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.

16. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

17. To make the glaze, finely mince the garlic or press it through a garlic press.

18. Mix with the melted butter and Italian seasoning.

19. Preheat the oven to 350°F.

20. Brush the glaze onto the shaped rolls.

21. Bake until set and lightly browned, about 15-18 minutes.

22. Let cool slightly before serving.

Makes 10 rolls

Sourdough Bread

Ingredients:   This full-flavored, not aggressively sour bread.

• 1 cup "fed" "Sourdough starter"

• 1½ cups luke-warm water

• 2½ tsp Salt

• 1 Tbs Sugar

• 2¼ tsp Instant yeast

• 5 cups Unbleached Bread Flour

Directions:  

1. Combine all of the ingredients in food processor, kneading to form a smooth, soft dough,

2. Adding a bit of additional flour if needed.

3. Place dough in a greased bowl, cover, and let rise until doubled, about 90 minutes.

4. Divide the dough in half and shape into two oval loaves.

5. Place on a lightly greased or parchment-lined baking sheet.

6. Cover and let rise till very puffy, about 60 minutes.

7. Preheat oven to 450°F.

8. Slash the tops of the loaves, and bake for 30 minutes, or until golden brown.

9. Remove from the oven, and cool on a rack.

Yield: 2 loaves.

Tangy Sourdough Bread

Ingredients:  

• 1 cup "fed" "Sourdough starter"

• 1½ cups luke-warm water

• 2¼ tsp Salt

• 1 Tbs Sugar

• 5 cups Unbleached Bread Flour

Directions:  

1. Pour the cup of starter into a large mixing bowl.

2. Add the warm water and 3 cups of flour.

3. Beat vigorously.

4. Cover with plastic wrap and set it aside to rest at cool room temperature (68°F. to 70°F. is optimal) for 4 hours.

5. Then refrigerate overnight, or for about 12 hours.

6. Add the remaining ingredients, kneading to form a smooth, soft dough.

7. Place in a lightly greased bowl, cover, and let rise till very puffy though not necessarily doubled, about 5 hours.

8. Divide the dough in half, and shape into two oval loaves.

9. Place on a baking sheet, cover, and let rise till doubled, about 2 to 3 hours.

10. Preheat oven to 450°F.

11. Slash the tops of the loaves, and bake for 30 minutes, or until golden brown.

12. Remove from the oven, and cool on a rack.

Yield: 2 loaves.

Sourdough starter

Maintaining the Starter:  

Directions:  

Sweetening a starter:

• If your starter is too sour, reserve 1 cup and throwaway the rest.

• Feed the reserved starter with 1 cup water and 2 cups flour.

• Mix well and let rest for 4 hours before using or refrigerating.

  Increasing your starter:

• To grow a large amount of starter, simply feed it 1 cup of water and 2 cups of flour, without discarding any.

• Feed again 2 to 4 hours later, and you'll have plenty on hand to use or to share.

  Resuscitating a neglected starter:

• If your sourdough starter sits in the refrigerator for too long between feedings, it will develop a thick layer of liquid on top, will smell very strong, and will be sluggish.

• If this happens, pour off most of the liquid,

• Throw all but 1 cup of the remaining starter, away, and feed with ½ cup water and 1 cup flour.

• If the starter is still alive, it will begin to bubble after a few hours.

• Discard about half at this point and feed it again with ½ cup water and 1 cup flour.

• Let it sit for another 2 to 4 hours, then use or refrigerate it.

Pastries

Crumpets

Ingredients:  

• 1 tsp Active Dry Yeast

• 1 tsp Sugar

• ¼ cup WARM Water (110°F.)

• 1/3 cups Milk

• 1 Egg, lightly beaten

• 4 Tbs Unsalted Butter, melted

• 1 cup all-purpose Flour

• ½ tsp Salt

• ½ tsp Baking Soda

• ¼ cup WARM Water (110°F.)

Directions:  

1. Dissolve yeast and sugar in warm water.

2. Stir in the milk, the beaten egg and 1 tablespoon of butter

3. Add the flour and the salt and mix all these ingredients together with a small whisk or a fork

4. Cover with a damp cloth and let stand until doubled in bulk (about 45 minutes to 1 hour)

5. Dissolve baking soda in warm water

6. Add to the risen batter, and beat in thoroughly

7. Let rest an additional 45 minutes

8. Brush the insides of Four 3 inch rings and a griddle with half the remaining butter

9. Over medium to low heat, heat the ring for a minute or two

10. Spoon about two tablespoon of the mixture into each ring

11. Cook for 7 to 10 minutes until tiny air bubbles begin to appear on top of the batter

12. Remove the rings, flip the crumpets with a spatula and brown the reverse side slightly for 2 to 3 minutes

13. Repeat for the remaining batter

14. Crumpets can be served warm immediately, or let cool on a wire rack and toasted later.

15. In either case they should be served dripping with butter

Make 6 or 8

Pate Brisee (Butter) Pie Crust

Origin: America

For a single crust (or Bolick small pie plate will be a double):

Ingredients:  

• 1¼ cup All Purpose Flour

• ¾ stick cold butter (6 Tbs), cut into bits

• 2 Tbs Vegetable shortening solid

• ¼ tsp. salt

Directions:  

1. Combine all ingredients in large bowls till combined

2. Add 3 tablespoons very cold ice water

3. Toss with fork till mixture forms a dough.

4. On floured surface, knead a few seconds with heel of hand to distribute fat.

5. Roll lightly into a ball.

6. Refrigerate 1 hour, in waxed paper.

7. Roll as a crust.

Makes 1 crust.

Perfect Pie Crust

Origin: America

Ingredients:  

• 2½ cups all-purpose flour, plus extra for rolling

• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into ½ inch cubes

• 1 tsp sugar

• 6 to 8 Tbs ice water

Directions:  

1. Cut the sticks of butter into ½-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2. Combine flour, salt, and sugar in a food processor; pulse to mix.

3. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.

4. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

5. Remove dough from machine and place in a mound on a clean surface.

6. Gently shape into 2 discs.

7. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky.

8. Sprinkle a little flour around the discs.

9. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

10. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

11. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below.

12. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

13. Carefully place onto a 9-inch pie plate.

14. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within ½ inch of the edge of the pie dish.

15. Add filling to the pie.

16. Roll out second disk of dough, as before.

17. Gently place onto the top of the filling in the pie.

18. Pinch top and bottom of dough rounds firmly together.

19. Trim excess dough with kitchen shears, leaving a ¾ inch overhang.

20. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.

21. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Makes 1 pie crust.

Scones

This has been a very difficult recipe to duplicate in American due to the different types of Flour. They are so easy in England and are served at Afternoon Tea.

Ingredients:  

• ¼ cup WARM Water (110°F.)

• 2 tsp Sugar

• 2 tsp Active Dry Yeast

• 5 cups All Purpose Unbleached Flour

• 1 Tbs Baking Powder

• 1 tsp Baking Soda

• 2 tsp Salt

• 1 cup Crisco

• 2 cups Buttermilk

Directions:  

1. Mix the yeast with the sugar

2. Add the water

3. Let stand for about 5 minutes.

4. Sift the flour, baking powder, baking soda and the salt

5. Rub in the Crisco to a sandy texture

6. Add the buttermilk and mix well together

7. Add the yeast mixture

8. Stir well

9. Cover the bowl and refrigerate one hour or more

10. Preheat oven to 450°F.

11. On a lightly floured board, pat down to ½ inch thick

12. Cut into 2 inch rounds

13. Place on ungreased baking sheet

14. Bake for 10 minutes

15. Serve with Strawberry Jam (preserves) and whipped cream.

Makes 24 - 36 scones

Hot Cross Buns

Ingredients:  

• 4½ cup All Purpose Unbleached Flour

• 2/3 cups Sugar

• 1 pkg RapidRise Yeast

• 1 tsp Salt

• 1 tsp Ground Nutmeg

• ¼ tsp Ground Cinnamon

• 1 cup Milk

• ¼ cup Water

• 1/3 cups Unsalted Butter

• 2 Large Eggs

• 2/3 cups currants

• 1/3 cups Chopped, Mixed candied Fruit

• 1 Tbs All Purpose Unbleached Flour

• 1 Egg White, slightly beaten

• 1 cup sifted Powdered Sugar

• 1 to 1½ Tbs Milk

• ½ tsp Vanilla Extract

Directions:  

1. Combine 2½ cup flour, sugar, yeast salt, nutmeg, and cinnamon in large bowl, stirring well. Set aside.

2. Combine 1 cup milk, water and butter in small saucepan; cook over medium heat, stirring constantly, just until butter melts. Cool 5 minutes (130°F.)

3. Pour milk mixture into flour mixture; beat at low speed with electric mixer until dry ingredients are moistened.

4. Add eggs; beat at medium speed for 3 minutes.

5. Gradually stir in enough remaining flour to make a soft dough.

6. Turn dough out onto a well floured surface, and knead until smooth and elastic (about 8 minutes). Place dough in a well greased bowl, turning to grease top

7. Cover and let rise in a warm place (80°F.), free from drafts, for 1 hour (won't quite be doubled in bulk)

8. Punch dough down, and turn out onto a floured surface

9. Combine currants and candied fruit with 1 tablespoon flour, stirring to coat

10. Knead about one-fourth of the mixture at a time into dough until all fruit mixture is evenly dispersed

11. Divide dough into 15 equal portions; shape each portion into a ball

12. Place ball on a greased 13x9*2 inch baking pan; cover and let rise in a warm place 1 hour or until doubled in bulk.

13. Gently brush tops with beaten egg white

14. Bake at 375°F. for 16 minutes or until buns are deep golden brown

15. Cool 10 minutes

16. Combine powdered sugar, 1 to 1½ tablespoons milk and vanilla:

17. Pipe evenly on top of warm buns, forming a cross

Yield 15 buns

Pie Shell (Short Crust Pastry)

This makes one 9 inch crust or shell. Double amounts for both crust and shell.

Ingredients:  

• 1 cup sifted all-purpose Flour

• ½ tsp Salt

• 1/3 cups Shortening (Pam uses the Butter flavored Crisco).

• 3 Tbs Cold Water

Directions:  

1. Mix ingredients carefully with fingers.

The use of a Pie Bird helps to let out steam and makes for a crisper pie crust.

Hot Water Pastry

Ingredients:  

• 2½ cup Flour

• 1/3 cups Milk

• 1/3 cups Water

• 3 Tbs Shortening (Crisco)

• ¼ tsp Salt

Directions:  

1. Sieve the flour and salt into a warm basin

2. Put milk, water, and shortening on to boil

3. Pour it into the middle of the flour and mix well with wooden spoon

4. Knead with the hand until smooth

Breakfast

Egg and Ham Rolls

Origin: America

These were inspired by breakfast at the Tranquil House Inn, Manteo, NC.

Ingredients:  

• 1 Tbs Unsalted Butter

• ¼ Sweet Red Pepper, chopped or 1 Tbs diced Pimentos

• ¼ Green Pepper, chopped

• 1 Clove of Garlic, crushed

• ¼ lb Ham, cut into about ¼ inch squares

• 1 small Onion, finely chopped

•   Scrambled Eggs

• 2 Tbs Cream Cheese

• 4 Rice Spring Roll wrappers (Defrosted)

Directions:  

1. Heat butter in omelet pan or skillet

2. Fry the onion, peppers, garlic and ham until the onion is wilted

3. Start the "Scrambled Eggs"

4. As it starts to curdle add the cheese

5. As it begins to firm up add the rest of the ingredients

6. Continue stirring until cheese begins to melt and the eggs are done to the desired degree of firmness

7. Roll mixture in egg roll wrappers.

8. Heat oil in a cast iron pan until it bubbles a bit on top

9. Add 2 or 4 egg rolls at a time to the oil and fry for 2 minutes on each side.

Serves 2

Eggs Benedict

Origin: England

A quick and tasty breakfast

Ingredients:  

• 2 English Muffins, split

• 4 Eggs

• 4 Slices of Canadian Bacon (Meaty piece of the English Back Bacon)

•   "Quick Hollandaise Sauce"

Directions:  

1. Lightly poach the eggs using a poacher or rings.

2. Toast the 4 halves of the English muffins.

3. Fry the bacon

4. Make Hollandaise Sauce

5. Butter the muffins.

6. Place the bacon on top and then the eggs.

7. Cover with the sauce.

Serves 2

Instant Omelet

The basic omelet is great by itself or one can add a filling. The cast iron pan must be hot! This keeps the pan from sticking and the omelet cooks almost instantly. One size feeds one or two people. I have been unable to turn out the same quality if half or double the quantities. The filling can be added while you mix the eggs or as I prefer right after you have poured the egg mixture into the pan.

Ingredients:  

• 1 Tbs Oil

• 3 Eggs

• ¼ tsp Salt

• 2 Tbs Water

•   Freshly ground Black pepper to taste

Directions:  

1. Heat cast iron pan with oil on high

2. Mix rest of the ingredients with a fork in bowl

3. Beat until just mixed.

4. Pour into pan turning down the heat as you do

5. Shake pan and stir until cooked about 45 seconds hence the "Instant Omelet"

Omelette au Fine Herbs

Filling:   The herbs should be fresh if possible (One should sound the "h" on herbs).

• ½ tsp Chopped Chives

• ½ tsp Chopped Parsley

• ½ tsp Dried (1 tsp fresh) Chopped Tarragon

• ½ tsp Chopped Chervil

Scrambled Eggs

We serve this with kippers (smoked herrings). It is also used in Egg and Ham Rolls.

Ingredients:  

• 3 Tbs Unsalted Butter

• 4 Eggs

• ¼ tsp Salt

• 2 Tbs Milk

•   Freshly ground Black pepper to taste

Directions:  

1. Heat butter in small pan until bubbling

2. Mix rest of the ingredients with a fork in bowl

3. Turn down heat to warm.

4. Beat until just mixed.

5. Pour into pan turning down the heat as you do

6. Shake pan and stir for about 30 seconds

7. Let set, stirring once

8. Serve on hot buttered toast

Serves 2

Buttermilk Pancakes

Ingredients:  

• 3 cups all-purpose flour

• 3 Tbs white sugar

• 3 tsp baking powder

• 1½ tsp baking soda

• 3/4 tsp salt

• 3 cups buttermilk

• ½ cup milk

• 3 eggs

• 6 Tbs butter, melted

Directions:  

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly oiled griddle or frying pan over medium high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.

8. Brown on both sides and serve hot.

Serves 4

Cakes and Cookies

Applesauce Cake

Ingredients:  

• 1¼ cup All Purpose Flour

• 1 cup Sugar

• ¾ tsp Baking Soda

• ½ tsp Salt

• 1/8 tsp Baking Powder

• 3/8 tsp Ground Cinnamon

• ¼ tsp Ground Cloves

• ¼ tsp Ground Allspice

• 1 cup Applesauce

• ¼ cup Water

• ¼ Shortening

• 1 Egg

• ½ cup Raisins

Directions:  

1. Preheat oven to 350°F.

2. Grease and Flour 9 inch pie plate

3. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds

4. Beat on high speed for 3 minutes

5. Pour into pie plate

6. Bake until wooden pick inserted in center comes out clean, about 50 minutes

Betsy's Fudge Truffle Cheesecake

Origin: America

A really rich cheesecake! You could tone it down a bit by not sprinkling any chips and halving the icing recipe, but the point of this creation is to knock people into a sugar-induced coma. It isn't nearly as much fun otherwise! Enjoy!

The Crust

Ingredients:  

• 1½ cups of Vanilla Wafer crumbs (I've also used Chocolate Graham Crackers)

• ½ cup powdered sugar

• 1/3 cups cocoa

• ½cup melted butter

Directions:  

1. Preheat oven to 300°F.

2. Combine ingredients and press into a greased "9" spring form pan (recommend some Pam or other anti-stick coating) and set aside.

The Filling

Ingredients:  

• 2 Cups (12 oz. pkg) semi-sweet chocolate chips (I really like the Ghiradelli Double Chocolate - very smooth taste)

• 1 Cup (6 oz.) semi-sweet chocolate chips (for sprinkling)

• 3 (8 oz. packages) softened cream cheese

• 1 (14 oz.) can sweetened condensed milk

• 4 Eggs

• 2 tsp. vanilla

Directions:  

1. Melt the 2 cups of chips (microwave o.k. but careful not to burn the chocolate!).

2. Beat the cream cheese until fluffy.

3. Gradually add the sweetened condensed milk.

4. Add the melted chocolate, eggs and vanilla.

5. Pour over crust.

6. Sprinkle 1 cup (big handful, whatever) over the top and

7. bake for 1 hour or until center is set.

The Fudge Truffle Icing

Ingredients:  

• 2 sticks salted butter, room temperature

• 1 box sifted confectioners' sugar

•   dash of salt

• 2 tsp vanilla

• 4 squares unsweetened chocolate (melted)

• 2 egg whites, beaten stiff

Directions:  

1. Cream butter (beat until creamy in the mixer, or just mush it around in a bowl with a spatula)

2. Slowly add sifted confectioners' sugar.

3. Add salt and vanilla,

4. Add the melted chocolate.

5. Fold in stiff egg whites.

6. Refrigerate for 10-20 minutes,

7. Then frost the cake.

8. Must remain in refrigerator for one hour before slicing, which works best with a hot, sharp, wet knife.

9. Refrigerate until serving.

King Cake

Ingredients:  

• ½ Cup warm water (100-115°F.)

• 2 Tbs yeast

• ½ Cup sugar, plus 2 tsp.

• 3½ - 4 cups All purpose Flour

• 1 tsp. nutmeg

• 2 tsp. salt

• 1 tsp. lemon zest

• ½ Cup warm milk

• 5 egg yolks

• ½ Cup butter

• 2 tsp. cinnamon

• 1 egg beaten with 1 Tablespoon milk, for egg wash

•   "Royal Icing"

Directions:  

1. Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl.

2. Allow to rest for 3-5 minutes, then mix thoroughly.

3. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.

4. In a large mixing bowl, mix 3½ Cup flour, ½ cup sugar, nutmeg, lemon zest and salt.

5. In mixing bowl of a heavy duty electric mixer, combine yeast, milk and egg yolks.

6. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball.

7. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes.

8. Place dough in a covered, buttered bowl, in a warm, draft-free place until doubled, about 1½ hours.

9. In the meantime, butter a large baking sheet and set aside.

10. When dough has risen, remove and punch down.

11. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle.

12. Pinch the ends together to complete the circle.

13. Once again, cover and let rise until doubled, about 45 minutes.

14. Pre-heat oven to 375°F.

15. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown.

16. Cool on wire rack completely before hiding baby doll inside or icing and decorating.

17. Spread icing over cake and immediately sprinkle colored sugar over the top.

Pound Cake

Origin: America

Ingredients:  

• 2 cup Butter

• 3 cup Sugar

• 2 cup All-purpose Flour

• 5 Eggs

Directions:  

1. All ingredients at room temperature

2. Cream butter and sugar.

3. Add flour and eggs alternately (1/3 cup at a time)

4. Bake at 350°F. for 50 minutes.

Makes 1 cake

Rosemary Shortbread

Origin: America

This shortbread is far from typical. It has a luscious buttery crumb balanced by earthy threads of rosemary. For added flair, drizzle with melted semisweet chocolate and sprinkle with sea salt.

Ingredients:  

• 1 cup all-purpose flour

• ½ cup unsalted butter

• ¼ cup Confectioners powdered sugar

• 2 Tbs Granulated sugar

• 1 Tbs Honey

• 1 tsp. chopped fresh rosemary

• ½ tsp. salt

Directions:  

1. Preheat oven to 325°F.

2. Process all ingredients in a food processor until mixture forms a ball.

3. Press mixture evenly on bottom of a lightly greased 6-inch square pan.

4. Prick with a fork.

5. Bake 25 to 30 minutes or until lightly browned.

6. Cut into rectangles while still warm.

7. Once cool, remove from pan, and break apart.

Makes a dozen rectangular cookies

Strawberry Cream Cake

Ingredients:  

Cake:

• 1¼ cup (5 oz) cake flour

• 1½ tsp baking powder

• ¼ tsp Kosher Salt

• 1 cup sugar

• 5 large eggs (2 whole and 3 separated), room temperature

• 6 Tbs unsalted butter, melted and cooled slightly

• 2 Tbs water

• 2 tsp vanilla extract

Strawberry Filling:

• 2 lb large strawberries (about 2 quarts), washed, dried, and stemmed

• 4 Tbs sugar

• 2 Tbs Kirsch

• Pinch Kosher Salt

Whipped Cream:

• 8 oz cream cheese, room temperature

• ½ cup sugar

• 1 tsp vanilla extract

• 1/8 tsp Kosher Salt

• 2 cups heavy cream

Directions:  

Cake:

1. Adjust oven rack to lower-middle position and heat oven to 325°F.

2. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

3. Whisk flour, baking powder, salt, and all but 3 Tbs sugar in mixing bowl.

4. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

5. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.

6. With machine running, gradually add remaining 3 Tbs sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

7. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

8. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.

9. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.

10. Invert cake again; cool completely, about 2 hours.

Strawberry Filling:

1. Halve 24 of best-looking berries and reserve.

2. Quarter remaining berries; toss with 4 to 6 Tbs sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.

3. Strain juices from berries and reserve (you should have about ½ cup).

4. In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1½ cups).

5. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

6. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.

7. Set aside until cake is cooled.

Whipped Cream:

1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.

2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

3. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2½ minutes more, scraping bowl as needed (you should have about 4½ cups).

Assemble:

1. Using large serrated knife, slice cake into three even layers.

2. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

3. Pour one half of pureed berry mixture (about ¾ cup) in center, then spread to cover any exposed cake.

4. Gently spread about one-third of whipped cream (about 1½ cups) over berry layer, leaving ½ inch border from edge.

5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).

6. Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.

7. Spread remaining whipped cream over top; decorate with remaining cut strawberries.

8. Serve, or chill for up to 4 hours.

Pina Colada Cake

Ingredients:  

Cake:

• 1 "Strawberry Cream Cake"

Pineapple Filling:

• 2 lb large Pineapples, cored, keep juice

• 4 Tbs Rum

• Pinch Kosher Salt

Whipped Cream:

• 8 oz Cream Cheese, room temperature

• ½ cup Sugar

• 1 tsp Vanilla Extract

• 1/8 tsp Kosher Salt

• 1 cup Heavy Cream

• 1 cup Coconut Cream (8½ oz can)

Directions:  

Pineapple Filling:

1. Core and slice pineapple

2. Cut 10 of pineapple slices into thirds and reserve.

3. Quarter remaining slices in medium bowl and let sit 1 hour, stirring occasionally.

4. Strain juices from slices and reserve (you should have about ½ cup).

5. In workbowl of food processor fitted with metal blade, give rest of pineapple slices five 1-second pulses (you should have about 1½ cups).

6. In small saucepan over medium-high heat, simmer reserved juices and rum until syrupy and reduced to about 3 Tbs 3 to 5 minutes.

7. Pour reduced syrup over macerated pineapple, add pinch of salt, and toss to combine.

8. Set aside until cake is cooled.

Whipped Cream:

1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.

2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

3. Reduce speed to low and add heavy cream and coconut cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2½ minutes more, scraping bowl as needed (you should have about 4½ cups).

Assemble:

1. Using large serrated knife, slice cake into three even layers.

2. Place bottom layer on cardboard round or cake plate and arrange ring of 10 pineapple halves around perimeter of cake layer.

3. Pour one half of pureed pineapple mixture (about ¾ cup) in center, then spread to cover any exposed cake.

4. Gently spread about one-third of whipped cream (about 1½ cups) over pineapple layer, leaving ½ inch border from edge.

5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).

6. Repeat with 12 additional pineapple halves, remaining pineapple mixture, and half of remaining whipped cream; gently press last cake layer on top.

7. Spread remaining whipped cream over top; decorate with remaining cut pineapple.

8. Serve, or chill for up to 4 hours.

Rose's Carrot Cake

Origin: America

Very Rich but very good!

Ingredients:  

• 2 cups Self Rising Flour (See "Self-Rising Flour")

• 1 tsp Cinnamon

• ½ tsp Baking Soda

• 4 Eggs

• 2 cups Sugar

• 1½ cups Canola Oil

• 3 cups grated Carrots

• 1 cup Pecans

Directions:  

1. Sift flour, cinnamon and baking soda, set aside.

2. Beat eggs, sugar and oil.

3. Add dry ingredients and beat well.

4. Fold in carrots and pecans.

5. Pour into 3 greased/floured pans.

6. Bake at 350° for 30 - 35 minutes.

7. Cool and frost the layers, top and sides with "Lemon Cream Cheese Frosting".

Lemon Cream Cheese Frosting

Ingredients:  

• 1 cup Unsalted Butter, softened

• 8 oz package Cream Cheese, softened

• 1 Tbs Lemon Zest

• 1 Tbs Fresh Lemon Juice

• 6 cups Confectioners' Sugar

Directions:  

1. In a large bowl, beat butter, cream cheese, lemon zest, and lemon juice at medium speed with a mixer until creamy.

2. Gradually add sugar until smooth.

Butter Frosting

Origin: America

Good stand-by-frosting with variations. Make after cake has cooled

Ingredients:  

• ½ cup Butter

• 4 Tbs Cream or Evaporated Milk

• 3 cups Confectioner's Sugar, sifted

• 1 tsp Vanilla

Directions:  

1. Cream butter.

2. Add remaining ingredients.

3. Cream "until well-blended and fluffy".

   LEMON

4. Add ½ tsp grated Lemon Rind and use Lemon Juice instead of vanilla and half of the cream.

   MOCHA

5. Add 3 Tbs Cocoa and use cold strong Coffee instead of cream.

   ORANGE

6. Add 1 Tbs grated Orange Rind and use Orange Juice instead of cream.

   PINEAPPLE

7. Use 1/3 cup crushed Pineapple with juice instead of cream.

Yield: Covers a 2 layer cake

Scottish Shortbread

Ingredients:  

• 1½ cups All Purpose Sifted Flour

• ¾ confectioners' Sugar

• ¼ tsp Salt

• ½ lb Unsalted Butter

Directions:  

1. Preheat oven to 325°F.

2. Mix all ingredients together

3. Knead thoroughly until the consistency becomes doughy

4. Press firmly into the mold making sure that the dough fits into every part of surface

5. Bake in preheated oven approximately 45 minutes, or until shortbread is lightly browned

6. Let cool in mold and then run knife around the perimeter of the shortbread to loosen it from the mold

7. Remove to rack

Serves 2

Christmas

Roast Turkey

Origin: America

• 1 Turkey, We usually have one between 20 and 30 lbs

We have been cooking the stuffings separately, not in the turkey.

1. Preheat oven to 450°F.

2. Place the turkey breast up on a rack above a large roasting pan

3. Reduce to 350°F. when you put the turkey in the oven

4. Baste with pan drippings frequently

5. Cook about 8 to 10 minutes per pound or until the internal temperature is between 160°F.-170°F.

Dressings or Stuffing

Old Fashioned Turkey Dressing

Origin: England

Ingredients:  

• 1 cup Onion, chopped

• 1 cup Celery, chopped

• 12 Rashers Seasoning Bacon

• 8 cups stale Bread Crumbs

• 1 Giblets

• ½ tsp Salt

• ½ tsp Sage

• 1 tsp Parsley

• ½ tsp Thyme

• ½ tsp Rosemary

• ½ tsp Black Pepper

• 2 Eggs

• 1 cup "Chicken Broth"

Directions:  

1. Fry onion, celery and giblets in the butter until tender

2. Grind cooked onion, celery and giblets coarsely

3. Add the rest of the ingredients

4. Stuff body cavity of Turkey or in a separate dish and bake for 1 hour at 350°F.

Bread Sauce

Origin: England

Ingredients:  

• 1 medium onion, peeled, halved

• 8 cloves

• ¼ tsp ground mace

• 8 peppercorns

• 2 Cups milk

• ½ cup fresh white Breadcrumbs

• 2 Tbs Unsalted Butter

• 2 Tbs Heavy Cream

• ½ tsp Salt

•   Freshly ground Black Pepper

Directions:  

1. Stud the onion with the cloves and put it in the pan with the mace, peppercorns and milk.

2. Bring to the boil, remove from the heat immediately and leave it, covered, to infuse for at least 2 hours.

3. Strain the milk into another pan and stir in the breadcrumbs.

4. Add 1 tablespoon of butter.

5. Return to the heat, stirring continuously until the mixture boils and becomes quite thick.

6. Add the onion back in, to give the sauce extra flavour.

7. Leave the sauce in the pan in a warm place until you are ready to serve it.

8. Just before serving, remove the onion and spices.

9. Reheat the sauce gently then beat in another 1 tablespoon butter and 2 tablespoons of heavy cream.

10. Taste to check the seasoning.

11. Pour into a warmed serving jug.

Turkey Gravy

Origin: England

Ingredients:  

• 1 giblets from turkey

• ½ tsp Salt

• ½ tsp Ground Black Pepper

• 1 stalk Celery, halved

• 1 Yellow Onion

• 1 qt "Chicken Broth"

• 3 Tbs Flour

• 3 Tbs Unsalted Butter

Directions:  

1. Prepare broth the day before

2. In a 2 quart saucepan, simmer the giblets, salt, pepper, celery and onion in chicken broth for 60 minutes.

3. Discard celery, onion and gizzard.

4. Chop liver and neck meat and return to pan.

5. Store overnight

6. Add chicken broth to make up to bring back up to 1 quart

7. Melt butter and add flour to make roux

8. Add reserved broth.

9. Stir well until thickened.

10. Reduce heat to low.

11. Simmer until needed

Cakes

Christmas Cake

Origin: England

The traditional English Christmas Cake

Ingredients:  

• 1 lb Unsalted Butter

• 1 lb Soft Brown Sugar

• 9 Eggs

• 5 cups sifted unbleached Flour

• ½ tsp Salt

• 2 Tbs Ground Allspice or Cinnamon

• 1 lb Currants

• 4 oz Chopped Raisins

• 1 lb Golden Raisins

• 4 oz candied Citron Peel

• 4 oz candied Mixed Peel

• 4 oz Blanched Almonds

• 2 cups candied red and green Cherries, chopped

• ¼ cup Dark Molasses

• 2/3 cups Rum

• 3 Drops Vanilla

•   Rind of one Lemon, grated

Directions:  

1. Preheat oven to 325°F.

2. Cut the butter into small pieces and cream with the sugar until light and fluffy

3. Beat the eggs in a large bowl set over a pan of hot water and whisk into creamed mixture

4. Fold in the flour sifted with salt and allspice, alternately with dried fruits, citron, mixed peel, almonds, cherries, and lemon rind.

5. Finally add the molasses, rum, and vanilla

6. Turn the cake mixture into a double lined and greased 12 inch cake pan and level the top making sure no air pockets are left

7. Tie a couple of layers of brown paper around the tide and stand it on a double layer of newspaper

8. Bake for 4½ hours

9. Cool completely before removing from pan.

10. It can be stored for several weeks in tin with a tightly fitted lid.

11. Keep moist with brandy or sherry.

12. Cover the top and sides with almond paste or marzipan

13. Spread "Royal Icing" over the top and sides.

Royal Icing:  

Ingredients:  

• 1 lb confectioners' Sugar

• 2 Egg whites

• 1 tsp Lemon Juice

Ingredients:  

1. Sift the confectioner's sugar two or three times

2. Whisk the egg whites until fluffy and gradually stir in the sugar, beating well between each addition

3. Beat in strained lemon when half the sugar has been incorporated

4. Continue adding the sugar until the icing is smooth and stands up in soft peaks

Desserts

Christmas Pudding

Origin: England

Suet can made by asking for suet from your butcher and rendering it down in the oven at 250°F. Makes 4 one pint or 2 two pint puddings.

Ingredients:  

• 8 oz Sugar

• 8 oz Suet

• 12 oz Sultanas

• 12 oz Raisins

• 8 oz Currants

• 4 oz candied Peel, chopped

• 4 oz All Purpose Flour

• 4 oz fresh white breadcrumbs

• 2 oz flaked Almonds

• 1 lemon, zest only

• 5 eggs, beaten

• 1 tsp Ground Cinnamon

• ½ tsp Ground Allspice

• ½ tsp Ground Clove

• ½ tsp Ground Nutmeg

• ½ tsp Ground Mace

• ¼ tsp Salt

• 5 oz brandy or rum

Directions:  

1. Lightly grease pudding basins.

2. Mix together all the dry ingredients.

3. Stir in the eggs and brandy and mix well.

4. Spoon the mix into basins.

5. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

6. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.

7. Pressure cook for 50 minutes at 10lb pressure

8. or

9. Put the basins in a large steamer of boiling water and cover with a lid.

10. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary.

11. Cool.

12. Change the baking parchment and foil covers for fresh ones and tie up as before.

13. Store in a cool cupboard until Christmas Day.

14. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.

Mincemeat

Origin: England

Another English tradition. Should be made into "Mince Pies" with "Pie Shell (Short Crust Pastry)"

Ingredients:  

• ½ lb Sultanas

• ½ lb Chopped raisins

• ½ lb Currants

• ½ lb Finely chopped apples

• ¼ lb Sugar

• ¼ lb Mixed peel fine chopped.

• ¼ tsp Ground Allspice

• ¼ tsp Ground Cinnamon

• ¼ tsp Ground Cloves

• ¼ tsp Ground Nutmeg

• ½ lb Chopped suet.

• 2 oz Blanched and chopped Almonds

• Wineglass of Brandy or Whiskey

Directions:  

1. Mix well, seal in jars and store.

Hard Sauce

Ingredients:  

• ¼ cup Unsalted Butter

• 3 oz Caster (Superfine) Sugar

• 2 Tbs Brandy

Directions:  

1. With a wooden spoon, or using a blender, all together, till the brandy is taken up and the sugar and butter are evenly amalgamated

2. Serve with "Christmas Pudding"

Mince Pies

Origin: England

Ingredients:  

• 1 lb "Mincemeat"

• 1 Packet Puff Pastry, thawed

Directions:  

1. Roll out pastry until thin.

2. Cut out 6 rounds with hamburger press about 4 inches across

3. Press into aluminum foil baking cups in muffin pan.

4. Cut out 6 lids with cookie cutter.

5. You should get 6 pies and lids from one sheet of pastry.

6. Preheat oven to 350°F.

7. Bake for 20 minutes or until golden brown.

Makes 12

Desserts

Banana Spring Rolls

Origin: Thailand

This Ray's version of this famous Thai dish

Ingredients:  

• 1 Large Banana

• 4 (7 inch square) Spring Roll wrappers

• ¼ cup Palm, Demerara or Brown sugar, or to taste

• ½ Tbs Cinnamon

• 2 cups oil for deep frying

Directions:  

1. Preheat the oil in a deep-fryer or large cast-iron skillet to 375°F.

2. Place sugar and cinnamon in blender and process until sugar is powdered

3. Peel bananas, and slice them in half lengthwise, then crosswise into fourths.

4. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with sugar mixture to taste.

5. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling.

6. Dip your finger in water and brush the last edge to seal.

7. Repeat with remaining banana pieces.

8. Fry a few banana rolls at a time in the hot oil until evenly browned.

9. Remove to paper towels to drain.

10. Serve with vanilla ice cream and chocolate sauce

11. Serve hot or cold.

Serves 4

Basic Pancakes

Ingredients:  

• ¼ lb All Purpose Unbleached Flour

• Pinch of Salt

• 2 Eggs

• 10 oz Milk

• 2 Tbs Melted Butter

• 2 Tbs Butter for cooking

• These next ingredients are not needed when using pancakes for other recipes

•   Superfine Sugar

•   Fresh Lemon Juice

Directions:  

1. Sieve the flour with the salt into a basin

2. Make a well in the center of the flour

3. Break the egg and drop into the well

4. Add the milk gradually, stirring in the flour very smoothly

5. Beat the batter well for 10 minutes

6. When ready to cook, add the melted butter and stir in

7. Heat a skillet over high heat adding 1 tablespoon of butter

8. When the butter is smoking, pour of the excess leaving pan well greased

9. Pour into the pan just enough batter to cover the bottom of the pan

10. When the mixture is set and while the pancake is frying, shake the skillet gently

11. Fry the pancake until a golden brown color

12. Toss and fry the second side

13. If using in another recipe turn out on to plate

14. Turn out the pancake on to a sugared paper, dredge it lightly with sugar and sprinkle with a little lemon juice

15. Roll up and keep hot

16. Pile the pancakes neatly on a hot plate, dredge with sugar and place lemon wedges around the dish

Berry Pie

Origin: America

This came from a friend of ours Julia Bishop. it tastes like cheesecake and MUCH quicker and easier!

Ingredients:  

•   Unbaked Pie Shell (Prick and bake for 5 minutes) or readymade 8" or 9" Graham Crust Pie Crust-do NOT prebake.

• 8 oz. pkg. Cream Cheese

• 3 Tbs Unsalted Butter

• ½ cup Sugar

• 2 Eggs

• 2 Tbs Flour

• 1 tsp. Vanilla

Directions:  

1. Combine cream cheese and butter in a bowl and beat until combined.

2. Add the sugar and beat until fluffy.

3. Add rest of ingredients and continue to beat until smooth.

4. Preheat oven to 325°F.

5. Fill pie shell.

6. Bake for 25-30 minutes till firm.

7. Cool slightly and chill.

8. About 30-60 minutes prior to serving mix fresh berries mixed with sugar to taste.

9. Chill and top on slices of pie.

Make 6-8 servings

Blueberry Buckle

Streusel:  

Ingredients:  

• ½ cup All Purpose Unbleached Flour

• ½ cup packed Light Brown Sugar

• 2 Tbs Sugar

• ¼ tsp Cinnamon

• or optionally

• ¼ tsp Ground Ginger

•   Pinch Salt

• 4 Tbs unsalted butter, cut into 8 pieces, softened but still cool

Directions:  

1. In bowl using hand mixer, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain.

2. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain.

Cake:  

Ingredients:  

• 1½ cups unbleached all-purpose flour

• 1½ tsp Baking Powder

• 10 Tbs unsalted butter, softened but still cool

• 2/3 cups granulated sugar

• ½ tsp Kosher Salt

• ½ tsp grated Lemon Zest

• 3 Tbs Minced Crystallized Ginger (optional)

• ¼ tsp Ground Cardamom (optional)

• 1½ tsp Vanilla extract

• 2 large eggs, room temperature

• 2 Pints fresh Blueberries (about 20 ounces), picked over

Directions:  

1. Adjust oven rack to lower-middle position; heat oven to 350°F.

2. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray,

3. Line bottom with parchment or waxed paper round, and spray round;

4. Dust pan with flour and knock out excess.

5. Whisk flour and baking powder in small bowl to combine; set aside.

6. In standing mixer fitted with batter beater, cream butter, sugar, salt, lemon zest at medium-high speed until light and fluffy

7. Using rubber spatula, scrape down bowl.

8. Beat in vanilla until combined, about 30 seconds.

9. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).

10. With mixer running on low speed, gradually add flour mixture;

11. Beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick.

12. Using rubber spatula, gently fold in blueberries until evenly distributed.

13. Transfer batter to prepared pan; with rubber spatula,

14. Using a pushing motion, spread batter evenly to pan edges and smooth surface.

15. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter.

16. Repeat with remaining streusel.

17. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

18. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

19. Run paring knife around sides of cake to loosen.

20. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan;

21. Invert cake to remove from pan, lift off cake pan, then peel off and discard parchment.

22. Re-invert cake onto serving platter.

23. Cool until just warm or to room temperature, at least 1 hour.

24. Cut into wedges and serve.

Brandy Kahlua Pie

Origin: America

Ingredients:  

• 1 envelope unflavored gelatin

• ½ cup cold water

• 2/3 cups sugar

• ½ tsp salt

• 3 eggs, separated

• ¼ cup Cognac.

• ¼ cup Kahlua

• 2 cups Heavy Cream

• 1 tsp sugar

• 1 9oz large graham cracker crust

• chocolate curls for garnish

Directions:  

1. Sprinkle gelatin over the cold water in a saucepan.

2. Add 1/3 cups of the sugar, the salt and the egg yolks.

3. Stir to blend.

4. Heat over low flame while stirring until the gelatin dissolves and the mixture thickens. DO NOT BOIL.

5. Remove from heat and stir in the Cognac and Kahlua.

6. Chill until mixture starts to set slightly.

7. Beat egg whites until stiff.

8. Gradually beat in the remaining sugar and fold into the thickened mixture

9. Whip 1 cup cream into whipped cream and fold into the mixture.

10. Turn it all into the crust and chill for several hours or overnight.

11. Before serving, whip second cup of cream with teaspoon of sugar and use to garnish pie, then sprinkle with chocolate curls.

English Trifle

Origin: England

Ingredients:  

• 5 oz "Pound Cake" cake

• ½ cup Dry Sherry

• 2 cups Fruit Juice

• 1 packet Gelatin

• 2 Tbs Sugar

• 1 can fruit such as mandarins

Directions:  

1. Cut pound cake into fingers and place in layers in glass dish

2. Sprinkle with sherry

3. Boil fruit juice and sugar together and pour over gelatin in a bowl

4. Add fruit just as gelatin begins to thicken

5. When cool but not fully set pour over pound cake and allow to set

6. Meanwhile make custard

7. Cool custard and then pour over the jelly mixture

8. Cover with plastic wrap to prevent skin forming and store in refrigerator until ready to serve

Custard:  

Ingredients:  

• 3 Tbs Cornflour

• 1½ cups Milk

• 1 cup Heavy Cream

• 3 Eggs

• 3 Tbs Sugar

• 1 tsp Vanilla

Directions:  

1. Mix a little milk with the rice flour.

2. Boil the rest of the milk and the cream together.

3. Pour the milk and cream over the rice flour mixture and return to the heat.

4. Cook for about 5 minutes.

5. Remove from the heat and stir in the sugar.

6. Allow to cool

7. Beat the eggs and allow them to reach room temperature.

8. When the milk mixture is cool, add the beaten eggs and cook until thick.

Key Lime Pie

Origin: America

Ingredients:  

• 1 (9 inch) prepared Graham Cracker Crust

• 3 eggs, separated

• 1 (14 oz) can sweetened Condensed Milk ("Homemade Condensed Milk")

• 1 tsp grated Lime zest

• 1/3 cups fresh Key Lime juice

• 1 cup Whipped Cream (Optional)

Directions:  

1. Preheat oven to 250°F.

2. In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.

3. In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice.

4. Mix well, then fold mixture into beaten egg whites.

5. Pour mixture into graham cracker crust.

6. Bake in preheated oven for 10 minutes.

7. Chill before serving.

8. Garnish with whipped cream if desired.

Melon Jubilee

Ingredients:  

• ¼ lb Unsalted Butter

• ¼ cup Brown Sugar

• ½ cup Red Wine

• ½ tsp Cinnamon

• ½ cup Raspberries

• 2 cups Melon Balls

• 1½ oz (1 Jigger) Banana or Cherry Liquor

Directions:  

1. Melt butter in cast iron skillet

2. Add brown sugar stirring until melted

3. Add cinnamon

4. Add red wine

5. Cook reducing liquid by half

6. Add melon and raspberries, stirring

7. Add liquor and set alight

8. When flame dies down, serve over vanilla ice cream

Serves 4

Shrove Tuesday Pancakes

Origin: England

This the traditional pancake used for Shrove Tuesday Pancake Race in Olney, England.

Ingredients:  

• ¼ lb All Purpose Unbleached Flour

• Pinch of Salt

• 1 Egg

• 10 oz Milk

• These next ingredients are not needed when using pancakes for other recipes

•   Caster (Superfine) Sugar

•   Fresh Lemon Juice

•   Canola Oil

Directions:  

1. Sieve the flour with the salt into a basin

2. Make a well in the center of the flour

3. Break the egg and drop into the well

4. Add the milk gradually, stirring in the flour very smoothly

5. Beat the batter well for 10 minutes; add the rest of the milk

6. Let the batter stand for an hour in refrigerator

7. Heat a skillet over high heat adding 1 tablespoon of oil

8. When the oil is smoking, pour of the excess leaving pan well greased

9. Pour into the pan just enough batter to cover the bottom of the pan

10. When the mixture is set and while the pancake is frying, shake the skillet gently

11. Fry the pancake until a golden brown color

12. Toss and fry the second side

13. If using in another recipe turn out on to plate

14. Turn out the pancake on to a sugared paper, dredge it lightly with sugar and sprinkle with a little lemon juice

15. Roll up and keep hot

Pile the pancakes neatly on a hot plate, dredge with sugar and place lemon wedges around the dish

Pavlova

Origin: New Zealand

We first had this in Australia but we believe it originated in New Zealand.

Ingredients:  

• 3 Egg Whites

• 1¼ cup of Sugar

• 2 Tbs Water

• 3 tsp Cornstarch

• ½ tsp Vanilla extract

• 1 tsp White Vinegar

• 1/8 tsp Salt

• 1 cup of Heavy or Whipping Cream

• 4 Kiwi fruit, peeled and thinly sliced

Directions:  

1. Preheat oven to 275°F.

2. Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.

3. In a large glass or metal mixing bowl, beat egg whites until foamy.

4. Gradually add sugar, continuing to beat until stiff peaks form.

5. Beat in water and then mix in cornstarch, vanilla, vinegar and salt.

6. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.

7. Bake in the preheated oven for 45 minutes.

8. Turn oven off and leave Pavlova in the oven until cold.

9. Turn upside-down onto plate and top with fresh fruit and whipped cream.

Serves 8 people.

Maple Pecan Pie

Origin: America

Ingredients:  

• 3 eggs, beaten

• 1 cup pure maple syrup

• ½ cup molasses

• ¼ tsp salt

• ½ cup light brown sugar, packed

• 4 Tbs melted butter

• 1½ tsp vanilla extract

• 1½ cups pecan halves or mixture of halves and pieces

• 1 Unbaked or Prepared 9 inch pie shell; (See "Pie Shell (Short Crust Pastry)")

Directions:  

1. Preheat oven to 350°F.

2. In a large bowl, combine the beaten eggs with maple syrup, molasses, brown sugar, salt, melted butter, and vanilla.

3. Blend well; stir in pecans.

4. Brush prepared pie shell with a little whisked egg white

5. Pour filling into shell.

6. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.

Thin-Thin Apple Tarts

Origin: America

Beverley found these. They make a nice light dessert to complement a heavy main course

Ingredients:  

• 1 17¼ oz pkg frozen puff pastry

• 4 medium Granny Smith apples

• ½ cup vanilla wafer crumbs (about 8 Wafers)

• 3 Tbs Unsalted Butter

• 1/3 cups orange marmalade

•   Confectioners' sugar

• Whipped Cream (optional)

About one hour before serving or up to four hours ahead:

Directions:  

1. Thaw puff pastry as label directs.

2. Unfold 1 puff-pastry sheet on floured surface; with floured rolling pin, roll pastry to 14½ inch by 14½ inch square.

3. Using 7 inch round plate as guide, cut out 4 rounds from pastry.

4. Preheat oven to 425°F.

5. Cut 2 apples lengthwise in half; remove cores and peel.

6. Cut apple halves lengthwise into paper-thin slices.

7. Place pastry rounds on large cookie sheet; top each with tablespoon vanilla wafer crumbs and one-fourth of apple slices.

8. Brush with some melted butter.

9. Bake apple tarts 15 minutes or until pastry is lightly browned and crisp and apples are tender.

10. With pancake turner, remove tarts to wire racks.

11. In small saucepan over low heat, heat orange marmalade until melted.

12. Brush tarts while still hot with some of the melted marmalade.

13. Repeat with remaining ingredients to make 4 more tarts.

14. Serve tarts warm or at room temperature, sprinkled with confectioner's' sugar.

15. Serve with whipped cream.

Serves 8

Williamsburg Lodge Chocolate Bavarian Cream

Origin: America

Ingredients:  

• 1 envelope Unflavored Gelatin

• 1 cup milk

• 4 egg separated

• 1 cup Whipping Cream

• 1 tsp Vanilla

• ½ cup Sugar

• 2 oz Unsweetened Chocolate

•   Dash of Salt

Directions:  

1. Soften gelatin in ¼ cold water; set aside

2. Mix egg yolks, salt, and sugar together in the top of a double boiler

3. Gradually blend in milk and cook over hot water, stirring constantly, until thick and smooth.

4. Add softened gelatin, stirring until dissolved

5. Melt chocolate and add to egg-gelatin mixture

6. Cool

7. Beat the egg whites and add to mixture

8. Whip cream, add vanilla, and fold in gently.

9. Spoon into 1 quart mold or 4 sherbet or parfait glass

10. Chill.

Drinks

Eggnog

No comment needed. Try it, you will like it.

Ingredients:  

• 12 Egg Yolks

• 1 lb confectioner's' sugar

• 4 cups Rum, brandy, bourbon or rye

• 2 qts Whipping Cream

• 12 Egg Whites, beaten until stiff

•   Nutmeg

Directions:  

1. Beat egg yolks until light in color

2. Gradually beat in sugar

3. Pour in 2 cups of liquor very slowly beating constantly

4. Let stand in refrigerator for 1 hour

5. Pour in remaining liquor very slowly beating constantly

6. Add Whipping Cream slowly, beating constantly

7. Refrigerate for at least 3 hours

8. Fold in egg whites

9. Sprinkle nutmeg over the top

Lamb's Wool

Ingredients:  

• 6 Apples, baking; cored

• ¼ tsp Nutmeg

• 4 Tbs Brown Sugar

• ½ tsp Cinnamon

• 1 gal Cider, sweet; or hard cider

• ½ tsp Ground Ginger

Directions:  

1. Roast the apples in a baking pan at 450°F. for about an hour, or until they are very soft and begin to burst. You may leave the apples whole, or break them up.

2. In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider, tasting for sweetness.

3. Add the spices.

4. Bring to a boil and simmer for 10 to 15 minutes.

5. Pour the liquid over the apples in a large punch bowl, or serve in large heat resistant mugs.

Makes: 16 1 cup servings

Kentucky Spiced Tea

This recipe has been handed down through a Kentucky family for almost 100 years and is delicious.

Ingredients:  

• 2 cups Sugar

• 4 cups cold water

• 1 tsp nutmeg

• 1 tsp cinnamon

• 1 tsp Allspice

• 1 tsp cloves

• ¼ cup tea leaves

• 12 cups boiling water

• 1/3 cups fresh orange juice

• 2/3 cups fresh Lemon Juice

•   Lemon slices and cinnamon sticks - Optional

Directions:  

1. Put sugar, cold water and spices (tied in a bag) in enamel or stainless steel boiler

2. Bring to the boil and gentle boil for 10 minutes

3. Turn off heat

4. Put in tea leaves tied in bag

5. Add 12 cups of boiling water and orange and lemon juice

6. Steep for 5 minutes

7. Strain

8. Serve with optional lemon slices and cinnamon

Makes 12 cups

Wassail

Origin: England

This is a modern version of an old English recipe

Ingredients:  

• 1 cup Honey (Not too strong)

• 4 inch Cinnamon Stick

• 2 Lemons, sliced to make 16 slices

• ¼ Water

• 6 Dry Red Wine

• 2 cups Unsweetened Pineapple Juice

• 2 cups Orange Juice

Directions:  

1. Combine honey, cinnamon, four lemon slices and water in a small saucepan

2. Cook for 3 to 5 minutes stirring

3. Strain to remove lemon slices and cinnamon

4. In a large saucepan heat but do boil the remaining ingredients

5. Combine with spiced syrup

6. Ladle into warmed mugs and served garnished with addition lemon slices

Yields 10 cups

Hot Bishop

Origin: England

"A merry Christmas, Bob!" said Scrooge, with an earnestness that could not be mistaken, as he clapped him on the back. "A merrier Christmas, Bob my good fellow, than I have given you for many a year! I'll raise your salary and endeavor to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop." (A Christmas Carol, Charles Dickens).

Ingredients:  

• 2 Thin skinned oranges

• 4 oz Sugar

• 1 Bottle Red Burgundy Wine

Directions:  

1. Bake the oranges at 300°F. until pale brown

2. Pierce each orange several times

3. Place oranges in bowl and pour over the wine and add the sugar

4. Cover and let stand for at least 24 hours

5. Reheat before serving

6. Serve with a Ladle to avoid spilling the oranges

Yields 10 cups

Entrees

Beef

Basic Chili

Great with a sandwich on a cold day or as a meal with shredded Cheddar cheese or a dollop of sour cream on top, with fresh buttered bread on the side.

Ingredients:  

• 1 lbs. Ground Beef

• 1½ Tbs Canola oil

• 1 Small Onion, chopped

• ½ cup Pepper Strips

• 2 Cloves of Garlic, finely chopped

• ¼ tsp. Ground Black Pepper

• ½ tsp. Ground Cumin

• ¼ tsp. Ground Chipotle Pepper

• ¼ tsp. Crushed Red Pepper

• 1½ Tbs Chili Powder

• 1½ cups water

• 15 oz can Tomato Sauce

• 12 oz can Tomato Paste

• 14½ oz can Diced Tomatoes

• 16 oz can Kidney Beans, drained

• 1½ tsp. Salt

Directions:  

1. Brown beef in a thick-bottomed soup kettle.

2. Drain off fat and set browned beef aside.

3. Heat oil in kettle over medium high heat, adding onions when hot.

4. Sauté for 4-5 minutes, stirring often.

5. Add pepper strips and garlic, continuing to cook 2-3 more minutes.

6. Add black pepper, cumin, chipotle, red peppers and chili powder.

7. Stirring continually until spices begin to stick to bottom of kettle and brown (about 30-45 seconds).

8. Quickly add water.

9. Add tomato puree, tomatoes and the juice they were packed in.

10. Add kidney beans and salt.

11. Add the beef but try not to include any fat that may have accumulated.

12. Stir.

13. When chili begins to boil, reduce heat to low and cover.

14. Ideally chili should be simmered 3 hours to let all the flavors blend together.

15. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Serves 3

Beef Bourguignon

Ingredients:  

• 2 lb lean Stew Beef

• 1 cup Red Wine

• 4 sprigs fresh Parsley

• 1 sprig fresh Thyme

• 1 Bay Leaf

• 4 Tbs Unsalted Butter

• 1 Onion, sliced

• 1 Tbs all-purpose Flour

• ¼ cup Beef Broth

• 1 tsp Salt

• ¼ tsp ground Black Pepper to taste

• 2 Tbs Unsalted Butter

• 4 oz Bacon, chopped

• 12 small White Onions

• 4 oz Button Mushrooms, sliced

Directions:  

1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.

2. Remove beef; strain and reserve marinade.

3. Heat 4 Tbs butter in a large heavy saucepan over medium high heat.

4. Sauté the sliced onion until tender.

5. Stir in beef, and cook until evenly brown.

6. Remove beef and onion; set aside.

7. Add flour to pan, and cook, stirring, until brown.

8. Slowly stir in beef broth, then the reserved marinade.

9. Return the beef mixture to the pan.

10. Cover, and simmer for 3 hours.

11. Heat 2 Tbs butter in a medium skillet over medium high heat,

12. Stir in the bacon and small onions, and sauté until onions are tender.

13. Add mushrooms, and continue cooking until mushrooms are golden brown.

14. Add to pan

15. Serve over noodles

Serves 3

Beef Portuguese Style

Ingredients:  

• ¼ cup red wine

• 4 Cloves of Garlic, finely chopped

• 1 tsp Chili Paste

• 1/8 tsp White Pepper

• ¼ tsp Kosher Salt

• 2 (4 oz) Beef Tenderloin steaks

• 1 Tbs canola Oil

Directions:  

1. Directions:

2. In a medium bowl, combine red wine, garlic, Chilies paste, white pepper and salt.

3. Add beef, and turn to coat evenly.

4. In a large heavy skillet over medium heat, fry the steaks for 2 minutes on each side

5. Set steaks aside, and drain liquids into the red wine mixture.

6. Pour oil into skillet, and reduce heat to medium-low.

7. Fry steaks for a second time, 2 minutes on each side.

8. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Serves 2

Beef Stroganoff

Ingredients:  

• 1¼ lb fillet mignon or fillet of beef -- sliced

• 2 Tbs butter

• 1 Tbs olive oil

• ¼ lb mushrooms -- sliced

• 1½ Tbs shallots or Green Onions -- minced

• 1 medium onions, to taste - optional -- sliced

• 2 Tbs flour

• ¼ cup dry sherry

• 16oz Beef Broth

• 3/4 tsp salt

• ¼ tsp Freshly Ground Black Pepper

• ½ cup sour cream

Directions:  

1. Slice meat thin, (it is easiest to slice real thin by partially freezing the meat first) - be sure ALL fat is trimmed off.

2. Heat 1 tablespoon of butter and ½ tablespoon oil in a large frying pan.

3. Sauté the mushrooms over medium heat for about 3 minutes.

4. Add the onions and/or shallots, sauté 2 minutes

5. Remove from skillet and reserve

6. Heat remaining butter and oil, until it bubbles,

7. Add the meat and brown.

8. Remove the browned meat from the pan and set aside.

9. Put the flour in the pan and mix in with the oil in the pan until well blended.

10. Gradually add the sherry and the beef broth, being sure the mixture is SMOOTH.

11. Cook over high heat and turn to medium-high and cook down ½

12. Add meat and season to taste.

13. Add the reserved mushrooms and onions.

14. Cook over medium-low heat about 5 minutes, stirring frequently.

15. JUST BEFORE serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL- it will curdle.

16. Serve over noodles.

Serves 2

Carbonnade a'la Flamande

Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade.

Ingredients:  

• 2 lbs top Blade steaks, 1 inch thick, trimmed of gristle and fat and cut into 1 inch pieces

•   Kosher Salt and Ground Black Pepper

• 3 Tbs canola oil

• 2 lbs Yellow Onions (about 3 medium), halved and sliced about ¼ inch thick (about 8 cups)

• 1 Tbs Tomato Paste

• 2 medium Garlic Cloves, finely chopped

• 3 Tbs all-purpose Flour

• ¾ cup "Chicken Broth"

• ¾ cup Beef broth

• 1 12-ounce bottle or can Dark Beer

• 4 sprigs fresh Thyme

• 2 Bay leaves

• 1 Tbs Cider Vinegar

Directions:  

1. Adjust oven rack to lower-middle position; heat oven to 300°.

2. Dry beef thoroughly with paper towels, then season generously with salt and pepper.

3. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke;

4. Add about one-third of beef to pot.

5. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer.

6. Transfer browned beef to medium bowl.

7. Repeat with additional 2 teaspoons oil and half of remaining beef.

8. If drippings in bottom of pot are very dark, add about ¼ cup of chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits;

9. Pour liquid into bowl with browned beef, then proceed.

10. Repeat once more with 2 teaspoons oil and remaining beef.

11. Add remaining 1 tablespoon oil to now empty Dutch oven; reduce heat to medium-low.

12. Add onions, ½ teaspoon salt, and tomato paste;

13. Cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes.

14. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes.

15. Stir in garlic and cook until fragrant, about 30 seconds.

16. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

17. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste.

18. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, to medium-high and bring to full simmer, stirring occasionally; cover partially,

19. Place pot in oven, then place pot in oven.

20. Cook until fork inserted into beef meets little resistance, about 2 hours.

21. Discard thyme and bay.

22. Adjust seasonings with salt and pepper to taste

Serves 2

Clay Pot Roast

There is another clay pot or Romertopf recipe

Ingredients:  

• 1-1½ lb Top Round Beef

• 1 Medium Onion, sliced

• 2 carrots, sliced

• 2 sticks of celery, sliced

• 1 parsnip, cut into small pieces

• ½ tsp dried Thyme

• 2 Cloves of Garlic, finely chopped

• ½ tsp Parsley

• ¼ cup White Wine

• ½ tsp Salt

• 4 Tbs Unsalted Butter, melted

Directions:  

1. Soak the clay pot in water for at least 15 minutes, top and bottom.

2. Wash the beef and season inside and out to taste with salt and pepper.

3. Put a layer of onions in the bottom of the pot

4. Put the beef stuffed with the onions, carrots, celery and parsnips into the pot

5. Brush beef with melted butter

6. Put any remaining vegetables round the beef

7. Add remaining ingredients

8. Cover and put in cold oven set to 450°F.

9. Cook for about 85 minutes

Serves 2 or 3

Goulash

Ingredients:  

• ¼ cup vegetable oil

• 2 Medium Onions, sliced

• 2 Tbs Hungarian sweet paprika

• 2 tsp salt

• ¼ tsp ground black pepper

• 2 lb beef stew meat, cut into 1½ inch cubes

• ½ cup tomato paste

• 1 can Beef Stock

• 1 cup Red Wine

• 4 Cloves of Garlic, finely chopped

• ½ tsp salt

Directions:  

1. Heat oil in a large pot or Dutch oven over medium heat.

2. Cook onions in oil until soft, stirring frequently.

3. Remove onions and set aside.

4. In a medium bowl, combine paprika, 2 teaspoons salt and pepper.

5. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.

6. Return the onions to the pot, and pour in tomato paste, wine, broth, and garlic

7. Reduce heat to low, cover and simmer, stirring occasionally, 1½ to 2 hours, or until meat is tender.

Serves 3

Corned Beef

Prepare 1 week ahead.

Ingredients:  

• 2 lb Brisket Beef

• 2 Quarts of Hot Water

• 1 cup Coarse Salt

• 2 Tbs Sugar

• 2 Tbs Pickling Spice

• 3 Cloves of Garlic, peeled

Directions:  

1. Bring 2 quarts of water to the boil

2. Add the spices and allow to cool

3. When cool, pour over beef

4. Add the garlic

5. Weight meat to keep it submerge, and cover pot

6. Cure in refrigerator for 1 week

7. Turn every day

8. To cook bring 4 quarts of water to the boil

9. Add the beef and bring back to simmer

10. Simmer for a total of 2 hours

11. Slice the beef thin and arrange on top of the vegetables

Serves 2

Ray's Beef and Guinness Pie

Origin: Ireland

Ingredients:  

• 1 Tbs tomato paste

• 2 cups Beef Stock

• 1½ lbs. beef chuck, cut into 1" cubes

• ½ lbs. white mushrooms, cleaned and quartered

• 1 small yellow onion, peeled and sliced

• 2 Cloves of Garlic, finely chopped

• 1 Tbs fresh thyme leaves, chopped

• 1 cup Guinness stout or any other stout beer

• ½ cup flour

• 1 tsp Salt

•   Freshly ground black pepper

• 1 egg

• 1 sheet frozen puff pastry, thawed

Directions:  

1. Preheat oven to 325°F.

2. Put tomato paste into a large bowl, add stock, and stir until paste dissolves.

3. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well.

4. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well.

5. Transfer to a deep baking dish set on a large baking sheet.

6. Cover dish with foil. Bake stirring occasionally, until meat is very tender, 3½ - 4 hours.

7. Beat egg and 1 tsp. water together in a small bowl and set aside.

8. Roll puff pastry out on a lightly floured surface to a ¼" thickness, 2" wider than baking dish.

9. Remove baking dish from oven and uncover.

10. Drape pastry over dish and brush with egg wash.

11. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes.

Serves 2-3

Roast Beef

Slow roasting the beef leaves it juicy in the center.

Ingredients:  

• 4 lb Rib Roast

Directions:  

1. Preheat oven to 425°F.

2. Salt and pepper to taste

3. Place slivers of garlic under the fat layer

4. Place on rack fat side up

5. Place on lower shelf

6. Cook for 10 minutes

7. Lower temperature to 250°F.

8. Cook for about 30 minutes a pound until internal temperature reaches 120°F.

9. Remove from oven and cover with foil and let stand for 15 minutes before carving

Steak Diane

Ingredients:  

• 2 boneless Beef Top Loin strip steaks, about ¾ inch thick

• ¼ tsp black pepper

• 1 tsp grated lemon peel

• 1 Tbs canola oil

• ½ lb sliced Mushrooms

• 2 tsp Dijon Mustard

• 2 tsp Worcestershire sauce

• 1 Tbs Brandy

• ¼ cup Heavy Cream

• 1 Green Onion, thinly sliced

• 1 Tbs fresh Lemon Juice

Directions:  

1. Press the black pepper and lemon peel into both sides of the steaks.

2. In a large skillet, heat the oil over medium-high heat and cook the steaks for 8 to 10 minutes for medium doneness, turning occasionally.

3. Remove the steaks to a plate and cover to keep warm.

4. Add the mushrooms to the skillet and sauté for 2 to 3 minutes.

5. Add the remaining ingredients to the skillet; mix well, and cook for 1 to 2 minutes.

6. Return the steaks to the skillet, and cook for another 3 to 4 minutes, or until heated through.

Serves 2

Grilled London Broil

Ingredients:  

• 2 lb Top Round Streak (1 inch thick)

•   "Bourbon Marinade"

Directions:  

1. Place steak in a shallow dish

2. Pour over marinade

3. Cover and marinate for 12 hours

4. Remove steak from marinade, reserving marinade

5. Grill 8 to 10 minutes on each side, basting occasionally with reserved marinade

6. Remove from grill and let stand for 5 minutes

7. Slice diagonally across grain

Sauerbraten

Origin: Germany

Ingredients:  

• 1 3-3½ lb. beef brisket, trimmed of fat

• 1 tsp. Black Pepper

• 2-3 Tbs flour

• 2 Tbs vegetable oil

• 2 large or 3 medium yellow onions, finely chopped

• 4 Cloves of Garlic, finely chopped

• ½ tsp. Kosher Salt

• 1 large Bay leaf

• 8 Black Peppercorns

• 4 Cloves

• 5 Whole Allspice

• ½ Cup water

• ½ Cup Red Wine

• ¼ Cup Cider Vinegar

• ½ Cup Ketchup

• 3-4 Parsnips, peeled and sliced into ½-inch discs

• 3-4 Large carrots, scrubbed and sliced into ¾ inch discs

• ½ Cup Red Wine (optional extra if the liquid has cooked down more than you'd like)

• ¼ Cup chopped fresh parsley for garnish, optional

Directions:  

1. Sprinkle the top of the brisket with pepper and on all sides with the flour.

2. Put the oil in a pan that can go from stove top to oven. Heat the oil over medium heat,

3. then brown the brisket on all sides on the stove top.

4. When you're browning the final side, add the onions and garlic and let them become slightly browned.

5. Sprinkle salt on brisket, if desired.

6. Reduce the burner heat and add the bay leaf, peppercorns, cloves, and allspice.

7. Add the water, wine, vinegar and ketchup.

8. Stir and scrape the browned bits from the pan, incorporating them into the cooking broth.

9. Taste and adjust the seasonings to your own family's taste.

10. Simmer, covered, for ½ hour.

11. Add the vegetables and cover the pan.

12. Place in a 340° oven for about 2 hours, testing occasionally for tenderness and turning the brisket so that all the sides are moistened.

13. Check after 1 hour, and if the liquid has cooked down,

14. reduce heat a bit and add ½ cup red wine.

15. When thoroughly cooked, remove from the oven, let the meat rest, and then slice the brisket on an angle against the grain, laying the slices on a serving platter surrounded by the vegetables, drizzled with the gravy and garnished with some fresh parsley.

Serves 8

Individual Beef Wellington

Ingredients:  

• 4 1½ to 2 inch thick slices of Filet of Beef

• ½ lb Unsalted Butter

• 8 sheets of Phyllo Pastry

• 1 Egg (beaten well)

• Duxelles ("Duxelles")

• ½ tsp Salt

•   Freshly Ground Black Pepper

Directions:  

1. Preheat oven to 375°F.

2. Sauté Filets in half the butter in very hot skillet, approximately 2-3 minutes.

3. Season with Salt & Freshly Ground Black Pepper.

4. Set aside and let cool completely.

5. Now prepare Duxelles.

6. Melt the remainder of the butter

7. Place first leaf of phyllo on damp cloth.

8. Brush with the melted butter.

9. Place second leaf directly over first.

10. Place a filet in the middle of the dough.

11. Spread a quarter of the Duxelles over the top of the filet.

12. Fold side of dough over the filet and duxelles.

13. Fold opposite side over the first.

14. Fold over left and right.

15. Seal seams with cold water.

16. Repeat for the remaining filets.

17. Place on cookie sheet.

18. Brush down each filet with beaten egg.

19. Bake for 15-20 minutes.

Duxelles:  

Ingredients:  

• 1 lb Fresh Mushrooms

• 2 large onion or 6 shallots

• 2-3 Tbs Unsalted Butter

• ¼ tsp Salt

• Freshly ground Black Pepper

• Few drops of Lemon Juice

• ¼ cup chopped Parsley

Directions:  

1. Clean or trim stems of mushrooms

2. Chop mushrooms very fine

3. Wrap in towels and squeeze out excess moisture

4. Heat butter and lightly brown onions (shallots)

5. Add mushrooms, Salt & Freshly Ground Black Pepper a few drops of lemon juice

6. Stir over high heat until all moisture has evaporated

7. Stir in chopped parsley

8. Cool

Texas Beef Brisket Cooked on Grill

Ingredients:  

• 12 oz beer

• 15 oz tomato Sauce

• 1 medium chopped onion

• 4 small Cloves of Garlic, finely chopped

• 3 Tbs Worcestershire sauce

• ¼ cup Salsa

• 2 Tbs light brown sugar

• 2 tsp Lemon Juice

• 1 Tbs paprika

• 2 tsp dry mustard

• 1 tsp Tabasco

• 1 tsp salt

• ½ tsp Black pepper

• 4 cups hickory chips or mesquite

• 1 beef brisket, about 5 lbs

Directions:  

1. In a medium saucepan, combine beer, tomato sauce, chopped onion, garlic, Worcestershire sauce, salsa, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 tsp salt and ½ tsp pepper.

2. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1½ cup.

3. Soak wood chips in water about an hour before cooking time.

4. In covered grill, arrange drip pan between coals.

5. When coals are hot, drain chips and sprinkle chips over the coals.

6. Place brisket on grill over drip pan.

7. Brush with some of the homemade sauce.

8. Cover and grill for 1 hour.

9. Turn brisket, brushing both sides with more sauce.

10. Cover and grill for about 1 hour longer, or until meat is well done.

11. Add more coals and chips as needed.

12. Brush with sauce frequently during last 15 to 20 minutes of cooking time.

13. Bring any remaining sauce to a boil on the stove top and pass with the meat.

Serves 8

Yankee Tavern Pot Roast

Ingredients:  

• 1 Sirloin Tip Roast

• 2 Tbs Olive Oil

•   Kosher Salt and Pepper to taste

• 1 Large Onion

• 2 Carrots, trimmed and chopped into ½ inch slices

• 2 Sticks Celery

• 1 Whole Head of Garlic, cut horizontally

• 3 Bay Leaves

• ½ tsp Black Pepper

• 1 tsp Thyme

• 2 Tbs Flour

• 1 Small can Tomato Paste

• 2 cups of Beef Broth

• 2 Tbs Red Wine

Directions:  

1. Preheat oven to 350°F.

2. Brown meat on all sides in oil

3. Remove meat retaining juices

4. Add onion, carrot, celery and garlic

5. Cook gently for 10 minutes

6. Add flour and make roux

7. Add bay leaves, pepper, thyme, tomato paste and broth

8. Return meat to pan

9. Bring to the boil

10. Cover and cook for 1½ hours

11. Remove meat

12. Strain juice into pan

13. Add wine

14. Simmer until thickened

Lamb

Baked Marrow stuffed with Lamb

Ingredients:  

• 2 Tbs Canola Oil

• 1 medium Onion

• ½ lb Minced Lamb

• 1 Large Marrow

• ½ tsp Mixed Herbs

• 1½ cups "Chicken Broth"

• 1 Tbs Tomato Puree

• ½ tsp Salt

•   Black Pepper

•   Breadcrumbs

Directions:  

1. Preheat oven to 400°F.

2. Heat the oil in a saucepan.

3. Chop the onion finely, and cook gently for about 5 minutes until softened.

4. Add the mince and fry for another five minutes.

5. Add the stock, tomato puree, herbs, salt, some freshly ground black pepper

6. Cook until the liquid has reduced by half.

7. Meanwhile, wash and cut the marrow in half, and scoop out the seeds.

8. Prick the inside flesh thoroughly with a fork.

9. Once the mince is browned all over, put half the mince and onion into each marrow, pouring in any juices left in the pan.

10. Sprinkle breadcrumbs over the mince if desired.

11. Wrap each half marrow in foil and bake in a baking dish for about one hour.

12. Push back the foil to expose the tops of the marrows, and cook for a further ten minutes to brown the breadcrumbs.

13. Serve with any juices from the dish poured back over the marrow.

Serves 2

Rosemary Braised Lamb Shanks

Ingredients:  

• 2 lamb shanks

• 2 tsp olive oil

• 1 onion, chopped

• 1 carrot, cut into ¼ inch rounds

• 4 Cloves of Garlic, finely chopped

• 1 cup red wine

• 1 can whole peeled tomatoes with juice

• ½ cup "Chicken Broth"

• ½ cup beef broth

• 2 tsp chopped fresh rosemary

• 1 tsp chopped fresh thyme

• 1 tsp Kosher salt

• ¼ tsp Fresh ground Black Pepper

Directions:  

1. Sprinkle shanks with salt and pepper.

2. Heat oil in heavy large pot over medium-high heat.

3. Cook shanks until brown on all sides, about 8 minutes.

4. Transfer shanks to plate.

5. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes.

6. Stir in wine, tomatoes, chicken broth and beef broth.

7. Season with rosemary and thyme.

8. Return shanks to pot, pressing down to submerge.

9. Bring to a boil, then reduce heat to medium-low.

10. Cover, and simmer until meat is tender, about 2 hours.

11. Remove cover from pot.

12. Simmer about 20 minutes longer.

13. Transfer shanks to platter, place in a warm oven.

14. Boil juices in pot until thickened, about 15 minutes.

15. Spoon over shanks.

Serves 2

Roast Leg Of Lamb

Origin: England

Ingredients:  

• 2 garlic cloves, finely minced

• 2 Tbs chopped fresh mint

• 2 Tbs chopped fresh oregano

• 2 Tbs olive oil, plus more as needed

• 1 tsp. kosher salt, plus more, to taste

•   Freshly Ground Black Pepper, to taste

• 1 boneless leg of lamb, butterflied

• ½ cup Chicken Stock

• 2 Tbs unsalted butter

Directions:  

1. Preheat oven to 350°F.

2. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs olive oil, the 1 tsp. salt and pepper.

3. Place the lamb on a work surface and spread the herb paste evenly on the meat.

4. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals.

5. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan.

6. Add the lamb and brown on all sides, 4 to 5 minutes per side.

7. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until a thermometer inserted into the thickest part of the meat registers 130°F. for medium-rare, about 1 hour.

8. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.

9. Skim the fat from the pan and set over medium heat.

10. Add the stock and cook, stirring to scrape up the browned bits from the pan bottom.

11. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes.

12. Whisk in the butter 1 Tbs at a time, and season with salt and pepper.

13. Snip the strings and thinly slice the lamb across the grain.

14. Arrange on a warmed platter and pass the sauce alongside.

Shish Kebab

Ingredients:  

• 1 lb Boneless leg of Lamb, trimmed and defatted

• 1 Medium Bell Pepper

• ½ lb Button Mushrooms

• 1 Large Red or Sweet Onion cut into bite sized pieces

• 6 Small Red Potatoes

• "Lamb Marinade"

Directions:  

1. Toss marinade and lamb in bowl and marinate overnight.

2. Turn on all burners on gas grill to high, close lid,

3. Heat grill until hot, 10 to 15 minutes.

4. Put a Wok Topper on the grill

5. Grill to medium-rare, about 8 minutes, turning often until brown all sides.

Serves 2

Irish Lamb Stew

Origin: Ireland

Ingredients:  

• 6 oz thickly sliced Bacon, diced

• 2 lb boneless Lamb shoulder, cut into 2 inch pieces

• 1 tsp Salt

• ½ tsp ground Black Pepper

• 3 Tbs

• 3 clove Garlic, minced

• 1 medium Onion, chopped

• ½ cup Water

• 2 cups Beef Stock

• ½ cup Pearl Barley

• 1 Sprig Rosemary

• ½ tsp white sugar

• 1 cup diced Carrots

• 1 medium Onion, cut into bite-size pieces

• 1 Parsnip

• 3 Small Potatoes

• ¼ tsp dried Thyme

• 1 Bay Leaf

• ½ cup White Wine

Directions:  

1. Place bacon in a large, deep skillet.

2. Cook over medium high heat until evenly brown.

3. Drain, crumble, and set aside.

4. Put lamb, salt, pepper, and flour in large mixing bowl.

5. Toss to coat meat evenly.

6. Brown meat in frying pan with bacon fat.

7. Place meat into stock pot (leave ¼ cup of fat in frying pan).

8. Add the garlic and yellow onion and sauté till onion begins to become golden.

9. Deglaze frying pan with ½ cup water

10. Add the garlic-onion mixture to the stock pot with bacon pieces, Beef Stock, pearl barley, rosemary and sugar.

11. Cover and simmer for 1½ hours.

12. Add carrots, onions, parsnip, thyme, bay leaves, and wine to pot.

13. Reduce heat, and simmer covered for 30 minutes until vegetables are tender.

Serves 2

North African Lamb Stew

Ingredients:  

• ¼ cup Olive Oil

• 1 large onion, grated

• 2 Tbs finely minced garlic

• 1 tsp chili powder

• 1 tsp ground cumin

• ½ tsp ground cinnamon

•   Kosher Salt and pepper, to taste

• 3 lbs boneless lamb shoulder, cut into 1 inch pieces

• 2 cups "Chicken Broth"

• 1 dried Ancho chili, stem and seeds removed

• 4 carrots, peeled, halved lengthwise and cut into 1 inch pieces

•   Zest of 1 orange

• 2 cups Parsnips

• 1 Tbs Cilantro

Directions:  

1. Combine the oil, onion, garlic. chili powder, cumin, cinnamon, salt and pepper in a Dutch oven.

2. Stir well and then add the meat.

3. Toss the meat with the spice mixture to coat it well

4. Add the broth, ancho chili, carrots, orange zest and parsnips.

5. Bring to a boil over high heat.

6. Then reduce the heat and simmer gently, partially covered. over medium heat for 1 hour.

7. Remove and discard the chili and orange zest.

8. Sprinkle with cilantro and serve immediately

Serves 2

Clay Pot Breast of Lamb

There is another clay pot or Romertopf recipe

Ingredients:  

• 1 Rolled Breasts of Lamb

• 1 Medium Onion, sliced

• ½ tsp dried Rosemary

• ½ tsp Garlic Powder

• 1 cup White Wine

• 1 tsp Seasoned Salt

Directions:  

1. Soak the clay pot in water for at least 30 minutes, top and bottom.

2. Wash the lamb and season inside and out to taste with salt and pepper.

3. Put a layer of onions in the bottom of the pot

4. Put the lamb into the pot

5. Put any remaining vegetables round the lamb

6. Add remaining ingredients

7. Cover and put in cold oven set to 375°F.

8. Cook for about 2 hours

Serves 2 or 3

Crown Roast of Lamb

Ingredients:  

• 2 pieces Rack of Lamb, trimmed and the bone cracked

• 1 lb "Sausage Dressing"

• ½ tsp Salt

•   Freshly Ground Black Pepper

•   "Madeira Sauce"

Directions:  

1. Preheat oven to 375°F.

2. Season the lamb with salt and pepper

3. Form the two pieces of lamb in a ring securing with string.

4. Place lamb in the roasting pan

5. Fill the center with sausage dressing

6. Bake for 40 to 45 minutes

7. Prepare the sauce

8. Carve the lamb into individual servings

Serves 4

Moroccan Lamb Shanks

Ingredients:  

• 2 lamb shanks

• 1 Tbs Olive oil

• 1 14½ can diced tomatoes

• 3 cups Water

• 1 Onion, diced

• 1 knob Ginger, chopped

• 4 Cloves of Garlic, finely chopped

• 1½ tsp Coriander powder

• 1½ tsp Cumin

• 1½ tsp Turmeric

• ½ tsp Cinnamon

• ½ tsp White pepper

• ½ tsp Grated Lemon zest

• ½ tsp Salt

Directions:  

1. Splash some olive oil into a dutch oven and add the shanks.

2. Brown the shanks on a medium-high heat on top of the stove.

3. Place the remaining ingredients in the dutch oven and combine well with the lamb shanks.

4. Cover and place in a pre-heated oven for three hours at 350°F.

Serves 2

Rogan Josh

The red lamb dish from Northern India and Pakistan

Ingredients:  

• 2 lb Lamb shoulder blade chops, bones and fat removed, cut into ¾" cubes

• 4 Tbs canola Oil

• 2 Medium Onions, finely minced

• 2 Tbs Rogan Josh Seasoning

• ½ tsp Ground Cardamom

• 2 Tbs Water

• ¼ tsp Cayenne Pepper

• 1 tsp Salt

• 1 cup Plain Yogurt

• 1 cup Water

Directions:  

1. Mix Rogan Josh and Cardamom with water, and let stand while browning the lamb.

2. Preheat a large, heavy, deep pot medium high flame.

3. Add 2 Tablespoons oil, heat and then brown lamb in two batches.

4. To reduce sticking, add another tablespoon of oil before the second batch allowing the oil to get hot before adding the meat each time. Remove browned meat to plate

5. Add 1 tablespoon of oil to pot and brown the onions.

6. When brown, add Rogan Josh and Cardamom mixture, Cayenne pepper and salt, stirring constantly for 45 seconds.

7. Add the browned meat with any juices that have accumulated

8. Continue to stir, adding yogurt ¼ cup at a time.

9. Reduce heat to low simmer and cover.

10. Cook for 1 to 1½ hours stirring occasionally.

11. When meat is tender and most of the onions have disintegrated, remove cover, increase flame to medium, and reduce liquid until sauce is thick.

12. Add any extra cayenne pepper needed

13. Serve with rice and a simple salad with lemon juice and oil

Serves 2

Moussaka

Ingredients:  

• 1 lb Minced Lamb

• 1 Egg Plant (Aubergine)

• ½ cup Olive Oil

• 1 Medium Onion, sliced thin

• 2 Cloves of Garlic, finely chopped

• 2 Tbs Tomato Paste

• 4 oz Red Wine

• ¼ tsp Ground Cinnamon

• 1 Tbs Chopped Fresh Parsley

•   "Topping Sauce"

Directions:  

1. Preheat oven to 375°F.

2. Sprinkle the egg plant slices with salt and put them in a colander.

3. Place a plate on top and put a heavy weight on top and leave for 30 minutes

4. Fry onions and garlic in olive oil

5. Add the lamb

6. Sauté the lamb until brown and pour of the fat

7. Mix the tomato paste, wine, cinnamon and parsley

8. Add to pan and mix well

9. Set aside

10. Drain egg plant and pat dry on paper towels

11. Cook egg plant in olive oil turning once until golden brown

12. Drain egg plant on paper towels

13. Make up topping

14. Put a layer of egg plant slices in casserole

15. Top the layer with a layer of lamb mixture

16. Repeat with another layer of egg plant and mixture

17. Pour sauce over the meat and egg plant

18. Bake in the Oven for 45 minutes or until the top is brown and fluffy

Topping Sauce:  

Ingredients:  

• 3 Tbs Unsalted Butter

• 3 Tbs Flour

• 1 cup Milk

• 1 oz Cheddar Cheese, shredded

• ¼ tsp Ground Nutmeg

• 1 Egg