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January Recipes

Chicken Pot Pie

2 cup vegetables
1/4 cup vegetable oil or butter
1/4 cup flour
2 chicken bouillon cubes
1/4 cup hot water
1 cup milk
1/4 teaspoon poultry seasoning
1 salt
1 pepper
2 cup chicken/turkey cubes; cooked

Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc. Cook vegetables until tender and set aside. In a large sauce pan, heat oil; add flour. Stir constantly for two minutes. Dissolve cubes in hot water. Add with milk to oil and flour mixture. Add seasonions; cook until thick. Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of: ~ crispy croutons: butter both sides of 4 slices of bread. Sprinkle with garlic powder and Parmesan cheese; cube.
~ Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie. ~ Traditional pie crust Bake at 400°F 200°C for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.

Biscuits

2 cup flour; to 1 c whole wheat
1/3 cup shortening
1 1/4 cup skim milk; or buttermilk
1 teaspoon salt
4 teaspoon sugar
4 teaspoon baking powder

Cut in shortening and mix ingredients lightly [till lumpy] - drop heaps [1/4 to 1/3 C] on sprayed or nonstick baking sheet and bake at 500°F for 8-12 minutes - I fork split them like english muffins - yum!

Biscuits

1/2 cup shortening; vegetable, more for the pan
5 cup all-purpose flour
1/2 cup sugar
4 teaspoon baking powder
2 teaspoon salt
1 1/4 cup milk
4 eggs; large

Preheat the oven to 400°F. Grease an 11 by 7 inch pan with shortening.
Stir the flour, sugar, baking powder, and salt in a large mixing bowl until blended. Make a well in the center of this dry mixture and add the milk, 1/2 cup shortening, and eggs. Mix the wet ingredients with your hands until the eggs and milk are blended. (There will still be some lumps of shortening.) Slowly work the dry ingredients into the wet ingredients with your fingertips. The finished dough should be soft but not sticky, so you may have to add a little more flour if it seems too wet, or stop mixing before all the flour is added if it seems too dry.
Turn the biscuit dough out onto a lightly floured surface. Roll the dough out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place side by side on the greased baking pan. (The biscuits should be touching but not overlapping.) Reroll the dough as many times as necessary to cut all the biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on top of the warm oven is a good place).
Bake until the biscuits are deep golden brown and light to touch when you pick one up, about 20 minutes. If some of the biscuits are browning more quickly than others, rotate the pan after about 10 minutes. Break apart and serve.

Pie Crust

3 cup flour
1 cup lard *or: 1 cup other shortening
1/2 teaspoon salt
1 water, ice

Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product.
Recipe From: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Pie Crust

1 cup unsifted flour
1/2 teaspoon salt
1/3 cup shortening (up to)
4 tablespoon ice water

Combine flour and salt in a bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Stir in water; mix well. On lightly floured board, roll dough out to fit a 9-inch pie plate. Transfer to plate and trim edge, leaving 1/2 inch overhanging. Fold edge under and flute by placing left forefinger against inside of pastry rim and punching outside with right thumb and forefinger. Repeat all around rim. Finish pastry for type of pie being prepared.
Recipe From: High Cotton Cookin'

Lemon Cookies

Cookies:
2 cup sifted all-purpose flour
1 1/2 teaspoon baking powder
1/4 cup butter or margarine; softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract

Lemon Frosting:
1 1/2 cup confectioner's sugar (up to)
2 teaspoon water
1/2 teaspoon lemon extract

Heat oven to 350°F. Sift together flour and baking powder. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients and mix well after each adition. Drop slightly rounded teaspoonfuls of dough 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes, or until lightly golden. Remove cookies to wire cake racks and cool. Dip tops of cooled cookies in Lemon Frosting and let dry. Store in an airtight container. Makes about 4 dozen.
Lemon Frosting: Mix together confectioner's sugar, water and lemon extract until thick and smooth.

Potato, Red Pepper, And Zucchini Gratin

1 clove garlic, peeled and halved
4 tablespoon extra-virgin olive oil
2 lb russet potatoes, sliced very thinly
2 teaspoon fresh thyme
2 teaspoon salt
2 red bell pepper, thinly sliced
4 small zucchini, very thinly sliced

Preheat oven to 350°F.
Generously rub the bottom of a shallow 5-cup gratin dish with the garlic. Grease lightly with about 1 teaspoon of the olive oil.
Layer half of the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with the thyme and salt; drizzle with 1 tablespoon of the olive oil. Add a layer of half of the red peppers and then half of the zucchini. Season again with salt and thyme; drizzle 1 tablespoon of the oil over the vegetables. Repeat the layering and seasoning. Drizzle any remaining olive oil over the top.
Cover securely with aluminum foil . Bake until the vegetables are very soft and tender, about 1 hour. Serve immediately.

Veggie Soup (Pureed)

2 onions; chopped
2 tablespoon butter
6 large carrots; sliced
6 stalks celery; chopped
2 tomatoes; peeled and chopped
1 zucchini; sliced
2 medium potatoes; peeled and cubed
6 cup chicken broth; (up to 8)
2 bay leaves
pinch savoury
pinch thyme
salt and pepper

Bring chicken broth to a boil, reduce heat and add all vegetables cut into large pieces.
Cook until vegetables are tender, and remove from heat. (about 20 minutes)
Remove bay leaf, and transfer all vegetables and about 3/4's of the broth in batches to a blender. Puree until quite smooth.
Return pureed vegtable soup to the cooking pot and add un-pureed remaining broth as required to reach desired consitancy
Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so don't be shy! She also says you can vary the vegetables depending on what you have in the fridge, but don't use cabbage, broccoli or any other veggie with an overpowering flavour.

Grapefruit, Avocado And Spinach Salad

1 bunch fresh spinach (1 1/2 pounds)
3 red grapefruit
2 ripe avocados
2/3 cup grapefruit vinaigrette

Grapefruit Vinaigrette:
1 grapefruit juice
1 lemon juice
1 orange juice
1 teaspoon sugar
2 tablespoon champagne vinegar
1/2 cup corn oil
salt; to taste

Remove stems from spinach. Wash spinach throughly and dry. Tear leaves into bite-size pieces. Wrap gently in paper towels and refrigerate in zip-lock bags until ready to toss salad. Peel and section grapefruit. Slice avocados into quarters, then cut each slice into two inch chunks. At serving time, toss spinach with vinaigrette. Add grapefruit and avocados and gently toss again. Or, arrange grapefruit and avocado slices decoratively on bed of dressed spinach on individual serving plates. Pass additional dressing, if desired.
Grapefruit Vinaigrette: Place the grapefruit juice, the lemon juice, the orance juice and the sugar into a small sauce pan over medium heat. Reduce to about 2 tablespoons. Transfer to a glass bowl and add the champagne vinegar and oil. Salt to taste. Makes about 1 cup.

Chili Chicken

2 tablespoon olive oil
2 large whole chicken breasts; boned skinned, and diced
3 cup tomato juice
2 cup onion; diced
1/2 cup celery; diced
1/2 cup green pepper; diced
2 apples; cored and sliced but not diced
2 tablespoon chili powder
1 teaspoon no-salt seasoning
2 centiliter garlic; minced
1/2 teaspoon cumin
1 teaspoon basil
3 drop tabasco sauce
2 can kidney beans (14 oz each) undrained

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

Chocolate Cupcakes

1/2 lb unsalted butter
1/2 cup chocolate chips or 3 oz semisweet chocolate
2 large eggs
1 tablespoon coffee liqueur or water
1/4 cup brown sugar, packed
1/3 cup white sugar
1 teaspoon coffee espresso
2 cup flour
1 teaspoon vanilla
1/2 cup pecans -- chopped
24 pecan halves

Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2 cup nuts. Heat oven to 350°F. Line mini-muffin pan with mini paper liners, spoon batter in--3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean.
Makes 24.

Skillet Ribeyes

2 well-trimmed beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon fresh lemon juice
4 whole pita pocket breads, warmed
2 tablespoon crumbled feta cheese
1 tablespoon chopped ripe olives

Seasoning:
1 1/2 teaspoon garlic powder
1 1/2 teaspoon dried basil leaves
1 1/2 teaspoon dried oregano leaves

Combine seasoning ingredients, 1/2 teaspoon salt and 1/8 teaspoon pepper; press evenly into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook 10 to 12 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice.
To serve, carve steaks into thin slices. Arrange equal amount of beef on top of each pita; sprinkle with cheese and olives. Serve immediately. Serves 4.

Beef Stew with Macaroni

2 tablespoon olive oil
2 lb beef chuck; cut into 1 cubes
3 small onions; peeled, quartered
1 garlic clove
2/3 cup dry red wine
1 cup beef stock or reduced-sodium canned; broth
3 tablespoon tomato paste
2 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt; or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly-ground black pepper; or to taste
2 cup cooked elbow macaroni

Preheat the oven to 350°F.
In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta.
Cover the casserole and transfer it to the oven. Bake until the beef is tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix lightly. This recipe yields 4 to 6 servings.
Note: In many ways, this is similar to the all-American classic beef stew, but only up to that point. Here, sweet spices add a haunting flavor that makes the stew distinctly and deliciously Greek in character. >From Pam: I used 2 Rib-eye steaks, cut-up. I would also recommend adding another 1/2 cup or so of beef broth.

Eggplant Appetizer

2 medium eggplant
3 medium tomatoes, peeled & coarsely - chopped
3 garlic cloves
3 tablespoon chopped parsley
1/2 teaspoon oregano
1 teaspoon fresh mint, chopped
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
5 tablespoon lemon juice

Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita.

Griddle Cakes

1 1/2 cup rolled oats, uncooked
2 cup milk
1 cup flour
2 tablespoon brown sugar
2 teaspoon baking powder
1 teaspoon salt
3 eggs

Mix the oats and milk in mixing bowl for at least 1 hour. (I usually mix them the night before and leave them soaking overnight--the longer it soaks, the fluffier the pancakes). Add the eggs to the mixture, and then the remaining ingredients. Mix well.
Drop by half-cup-fuls onto a med-hot skillet or griddle. When little bubbles appear around the edges and on top, they're ready to flip over.
Note: Make half of the recipe (using 1 egg and 1 egg white) for 3-4 people.

Salmon Strudel

1 lb salmon fillet, 1-inch thick, skinned
1 butter-flavor cooking spray
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 1/4 cup red potatoes, cubed
3/4 cup evaporated skim milk
1/2 leek, thinly sliced
2 teaspoon water
1/2 teaspoon cornstarch
1 teaspoon dried dill
3 tablespoon grated parmesan cheese
8 sheets phyllo dough

Place salmon fillet on broiler pan coated with cooking spray. Sprinkle with salt, pepper, garlic powder. Broil until fixh flakes easily. Cut into small chunks and set aside.
Preheat oven to 350°F.
Combine potato, milk and leek in a small saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Combine water and cornstarch in a small bowl. Add to potato mixture. Add salmon chunks, dill and cheese. Gently stir and set aside.
Place 1 phyllo sheet on work surface (cover to keep from drying out). Lightly spray with cooking spray. Stack another on top and spray; repeat with all phyllo sheets. Spoon potato mixture along long edge, leaving a 2-inch border. Fold over the short edges of phyllo to cover ends of potato mixture. Starting at long edge (with the border) roll up jelly-roll fashion. Don't roll tightly. Place strudel, seam side down, on a jelly-roll pan sprayed with cooking spray. Lightly spray strudel with cooking spray.
Bake for 30 minutes or until golden brown.





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