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March Recipes

Halibut with Citrus

2 lb halibut, fresh or frozen
4 tablespoon butter
1 rind of orange
1 juice of orange
1 teaspoon lemon juice
1 salt and pepper to taste
1/8 teaspoon nutmeg
1/4 cup minced parsley

If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Cook at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve.

Penne Pasta Salad

2 1/2 cup penne
2 cup green beans; chopped
1 large tomato
1 sweet red pepper
6 green onions
6 oz marinated artichoke hearts
1/2 lb cooked ham; in long pieces
1 pepper
2 tablespoon parsley; fresh,chopped

Dressing:
1/4 cup cider vinegar
1 tablespoon grainy mustard
2 teaspoon dijon mustard
1 centiliter garlic; minced
1/2 teaspoon salt
1/2 cup olive oil

In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and rinse under cold water; drain again and place in large bowl. Meanwhile, coarsely chop tomato. Seed and halve red pepper crosswise; cut into thin strips. Slice green onions. Drain artichoke hearts, reserving 1 tbsp marinade; cut hearts in half. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture. Dressing: In small bowl, whisk together vinegar, grainy and Dijon mustards, garlic and salt; gradually whisk in oil. Whisk in reserved marinade. Toss gently with pasta mixture. Season with pepper to taste. Garnish with parsley.

Buttermilk Bisuits

1 cup flour plus flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoon crisco
1/2 cup buttermilk
1 tablespoon crisco for frying pan

* One of the secrets to this recipe is a very hot, oiled, black frying pan.
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.
Use a heavy black iron frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 for 10 minutes, or until light brown.

Hazelnut Liqueur

1/2 lb hazelnuts -- finely chopped
1 1/2 cup vodka
1/3 cup sugar
3 tablespoon water
1 teaspoon vanilla extract

In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day. Gently pour the contents through a strainer or sieve, pressing hard on the nuts to release all the flavor. Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter; loosely cover the contents with plastic wrap, since the process may take several hours. In a very small saucepan, combine the sugar and water. Bring to a boil over moderate-high heat. Simmer, uncovered for 5 minutes. Let cool to room temperature. Stir in the vanilla. Funnel into a glass bottle, the funnel in the sugar syrup. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at leat 3 weeks. Homemade version of Frangelico.
Recipe From: Glorious Liqueurs by Mary Morris.

Chicken Breasts With Warm Pear Salad

3 jars pear puree (baby food); 4 oz jars
1/3 cup granulated sugar
1 teaspoon minced fresh ginger
1/2 cup fresh orange juice
1 teaspoon salt
1/2 teaspoon pepper
4 skinless boneless chicken breast halves
3/4 cup ground hazelnuts (filberts)
3/4 cup crushed corn flake crumbs
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
4 green onions; chopped
2 firm pears; peeled, cored, cut in large pieces
2 cup arugula or romaine hearts; bite-size pieces

In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice, salt and pepper. Add chicken, turn to coat; marinate in the refrigerator for 2 - 4 hours, turning once or twice.
Preheat oven to 350°F. In a flat pan, mix hazelnuts and crumbs. Remove chicken from marinade and shake off excess. Dredge in crumb-nut mixture, pressing so coating adheres. Spray a rack with nonstick cooking spray and place in a flat baking dish; arrange chicken on rack. Bake for 15 ~ - 20 minutes until golden, crisp and cooked through.
Pour marinade into a medium saucepan; add vinegar, pepper flakes and onion. Bring to a boil; cook 2 minutes. Lower heat, add pears and heat just until pears are warmed through; do not overcook. Divide greens among 4 serving plates; spoon pears on top with a slotted spoon and drizzle a little of the warm marinade mixture over. Place one chicken breast half beside each warmed salad.
Recipe by: Marilou Robinson, Portland, Oregon : Third Place, 1997 Oregon Fryer Commission Recipe Contest

Potato Soup

1/2 cup water
2 cloves garlic; halved
3 1/2 cup milk
4 medium potatoes; cut into 1-inch chunks
1/4 teaspoon salt
3 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 teaspoon butter

In a dutch oven, combine the water, garlic and 3 cups of the milk. Cover and cook over medium heat until the mixture barely starts to simmer.
Reduce heat to low and add potatoes and salt. Cover and cook, stirring occasionally, for about 30 minutes or until the potatoes are tender. Stir in parsley, pepper, nutmeg and remaining 1/2 cup milk.
Remove pan from heat and let cool for 5 minutes. Puree in a blender or food processor, working in batches if necessary. Return puree to dutch oven and reheat breifly. Stir in butter.
Serves 4

Russian Beet Soup

1 cup navy beans, dry
2 1/2 lb lean beef
1/2 lb slab bacon
10 cup cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 tablespoon dried parsley
1 carrot
1 celery stalk
1 large red onion
1 teaspoon salt (opt)
8 beets for soup
2 small beets
2 cup green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut
1 into eighths
1 can (1 lb 13 oz) tomatoes
1 tablespoon tomato paste
3 tablespoon red wine vinegar
4 tablespoon sugar
1 lb kielbasa (opt)
2 tablespoon flour
1 tablespoon butter, melted
1/2 cup sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes.
Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more.
Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired.

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.
Per Cooking Light Magazine: 215 cal/serving, 7.5 g fat (31%). Per Mastercook: 161.8 cal/serving, 3.9 g fat (22.2%)
Recipe by: Cooking Light, October 1996

Heiss Kartoffelsalat

4 large potato
2 tablespoon onion; chopped
4 slice bacon
2 tablespoon flour
4 tablespoon bacon grease
1/4 cup vinegar
1/4 cup sugar
1 salt; to taste
1 pepper; to taste
1 celery seed; to taste
1/2 cup ; water, or pickle juice (or a mixture)

Wash potatoes and cook them in their jackets; when cool, peel and dice them, then add the onion. Mix lightly, and set aside. Fry the bacon crisp; drain, and set aside. Blend flour into bacon drippings with a fork; add vinegar, sugar, seasonings and liquid to make a sweet and sour sauce; stir with a fork until smooth. Add potato mixture, and toss until cooled. Heat only until all ingredients are hot. Before serving, add the crisp bacon pieces.




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