Recipes & Ideas

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May Recipes

Sausage Gravy

1 lb your favorite breakfast sausage
1/4 cup onion; finely chopped
4 tablespoon flour
4 dash liquid barbecue smokeĀ®
6 grinds fresh black pepper
2 cup low sodium chicken broth
tabasco sauce; to taste (optional)

Cook the sausage over medium heat til mostly done. Add the onions. Stir occasionally til the sausage is done & onions are translucent. Stir in the flour & continue stirring for a couple minutes so it doesn't stick & burn. Stir in the remaiining ingredients, except the milk. Let cook for a couple minutes stirring constantly, Stir in some milk, use as much as you need to get the consistancy you like best. When you get the gravy to the thickness you like reduce the heat to low & let simmer a few minutes so you don't have a raw flour taste in your gravy, don't forget to stir occasionally. Serve over broken up homemade biscuits. ( I can't stand the packaged ones with this, they are too flaky with their separate layers for this)
Notes: About 10 minutes simmering usualy makes sure the gravy doesn't have a raw flour taste.

Sabayon-Style Mayonnaise

3 egg yolks
3 tablespoon cold water or stock; (up to 4-1/2)
1/2 cup oil; at room temperature
1 1/2 teaspoon fresh lemon juice and/or white wine; vinegar, (up to 3)
1/2 teaspoon dry or dijon mustard; or to taste, (up to 1)
salt and ground white pepper to taste

Eggs, oil, and blender MUST all be at room temperature 70 degrees. Rinse the blender container in hot water and dry it.
Quantity: About 1 cup Source: "Joy of Cooking" cookbook, c. 1997.
Combine egg yolks and cold water in a medium stainless-steel bowl or a medium saucepan with sloping sides (so you can whisk efficiently). Use the least amount of water or stock for small yolks, and proportionately more liquid for larger yolks. Whisk together vigorously until frothy, 30 to 60 seconds. Hold the bowl with a pot holder and set it over medium heat. Immediately start whisking, and whisk nonstop until the mixture is frothy and beginning to stiffen and you can glimpse the bottom of the bowl as you whisk. Immediately remove from the heat and whisk for another 20 seconds to cool the yolks.
Immediately add in a thick stream the oil. Whisk just until all the oil is incorporated--do not overbeat. Remove to a clean bowl and let cool, uncovered. Stir in fresh lemon juice, mustard, salt and white pepper. Cover, refrigerate, and serve within 2 to 3 hours.
Notes: Once you have practiced cooking the yolks a couple of times, the sauce will go quickly.

Korean Steamed Buckwheat Cake (Sae Me Duk)

2 cup buckwheat flour
1/2 teaspoon salt
1/2 cup ; water, approximately

Prepare a firm dough with the flour, salt and as much water as necessary to create a manageable dough.
Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six squares and put them on an oiled perforated tray in a Chinese style steamer. Cook over moderate heat for 10 minutes.
Serve warm on special days (traditionally served at ceremonials or on birthdays. Makes 6 cakes.
Recipe From: The Korean Kitchen by Copeland Marks

Saffron Butter Sauce

1/4 teaspoon saffron threads, crumbled
2 tablespoon shallot, minced
2 tablespoon white wine vinegar
3 tablespoon dry white wine
3 tablespoon heavy cream
14 tablespoon unsalted butter, cold, cut in to 14; pieces

In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons.
Season the mixture with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot. Remove from heat, from time to time, as the butter is whisked in.
Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup.

Saffron Risotto With Sea Scallops

2 tablespoon unsalted butter
1/2 cup onion, diced
1 tablespoon finely diced fresh ginger
1 1/2 cup arborio rice
1/3 cup dry white wine
3 cup vegetable broth, hot
1/2 teaspoon saffron threads
3/4 lb sea scallops
salt and pepper

Melt butter in a large saucepan; add onion and ginger and saute over medium heat until onion is translucent. Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed.
Begin adding broth, about 1/2 cup at a time, letting the rice absorb almost all before making another addition. This process will take about 15 minutes. Steep the saffron in some of the broth in a small cup and add it when making one of the broth additions.
The rice should have a creamy consistency with a noticable light crunch in the center of the kernel. Immediately after the last broth addition, add the scallops and cook for just a few moments (do not overcook them or they will toughen). Season to taste with salt and pepper and serve immediately.

Greek Flaming Cheese (Saganaki )

1 lb mozzarella cheese
2 tablespoon butter, melted
2 tablespoon brandy
1/2 lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

Sage Pot Roast For Diabetics

1 lean boneless beef chuck roast; 5-pounds
1 tablespoon cooking oil
1 1/2 teaspoon rubbed dried sage
1/2 teaspoon salt substitute
1/4 teaspoon pepper
1 cup low sodium beef broth
6 red potatoes; cut in half
4 carrots; cut into 2 pieces
2 onions; quartered
5 teaspoon cornstarch
1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325°F for 2 1/2 hours. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
Diabetic Exchange: One serving equals 3 lean meat, 1 starch, 1 vegetable; also 301 calories, 59mg sodium, 82mg cholesterol, 16gm carbohydrate, 27 gm protein, 14 gm fat.

Salisbury Steak With Dill Mashed Potatoes

1 lb. lean ground beef
1/2 c. finely chopped onion
1/4 c. saltine cracker crumbs
1 egg white, slightly beaten 2 Tbsp. milk
1 Tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 jar (12 oz) mushroom gravy

Salisbury Steak: In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper, mixing lightly but thoroughly.
Shape into four oval 1/2" thick patties.
Heat large nonstick skillet over medium heat until hot.
Place beef patties in skillet;
Cook 7 to 8 minutes or until no longer pink, turning once.
Remove from skillet; keep warm.
Add Gravy to skillet, heat through.
Serve with salisbury steak and Dill Potatoes (see below).

Dill Mashed Potatoes

6 med. potatoes, cubed, peeled
2 1/2 c. milk
1 1/2 tsp. dried dill weed
1/2 tsp salt 1/8 tsp pepper
1/2 c. dairy sour cream

Dill Mashed Potatoes: Cook potatoes by boiling for 10 minutes or until soft. Drain thoroughly. In large mixing bowl, put potatoes, milk, dill, salt and pepper and mix with electric mixer until smooth. (for thicker potatoes, use less milk) Stir in sour cream and top with grated cheese if desired. Serve with Salisbury Steak.

Salmon And Blue Cheese Pate

213 gm canned pink alaska salmon
100 gm dolcelatte cheese
50 gm curd or cream cheese
50 gm unsalted butter; melted
1 french or melba toasts

Drain the can of salmon and put the fish in a food processor or liquidiser along with the cheeses and butter Blend until smooth. Pile into a serving dish and chill until firm. Serve with plenty of toast.

Salsa Picante

2 large tomatoes diced
1 clove garlic small
1/4 cup onion minced
1/4 cup fresh coriander minced; (cilantro)
1 teaspoon salt
2 large green chili peppers seeded and chopped

In mortar or food processor, grind garlic, onions, and chili peppers.
Add tomatoes, coriander, and salt. Mix thoroughly. Serve in bowls or that mortar.

Orange & Cranberry Salsa

2 whole oranges
2 cup cranberries; fresh
1/4 cup canola oil
1/4 cup onion; minced
1 tablespoon cilantro; minced
1 tablespoon ginger root; minced
1 whole chilies serranos; minced

Cut peel and all white membrane from oranges. Grate or zest 4 Tbsp of the orange peel.
Coarsely chop orange sections.
Coarsely chop fresh cranberries.
Combine all ingredients. Season to taste with salt. Let sit at least 3-4 hours before serving.

Apricot Salsa

2/3 cup apricots; fresh, chopped or 16 oz apricots; canned, drained and chopped
Pueblo Chile chopped
1/2 cup onion; chopped
1/4 cup apricot preserves
1 medium tomato; chopped
1 tablespoon fresh cilantro; chopped
1 teaspoon fresh ginger; finely minced
1/8 teaspoon cinnamon

Combine; mix well. chill until serving time. Makes 2 cups.
Note: On those fresh, if you blanch them real quick, the skin comes right off. Alos, if you roast the ginger, onion and garlic first, those flaovors are well, you know....
This very altered recipe is from The Cooking Inn ~ and if you throw all of this into the blender you have an Apricot Sauce to go over everything, just add more Apricots and cook it down for a little while, you do not want it very sweet, add more Pueblo Chilies.

Salt Cured Leg Of Lamb

3 lb salt
4 quart water (less if the leg is smaller)
1 tablespoon sugar
8 lb leg of lamb

You will need a large saucepan and a large crock. Dissolve the salt in the water to make a brine. Add the sugar. Put the leg of lamb in a large crock and pour enough brine over it to cover it completely. Put a weight on top to keep it underwater. Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.)
Take the leg out after the allotted time and rinse thoroughly so that you do not get too salty a rind. Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from flies. It will be dry, delicious, and ready to eat in 2 to 3 months.
Serve, sliced very thin with a sharp knife, as part of an indoor picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap around each morsel. A bowl of sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries.
Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person. Time: Start 3 months before you need it; 20 minutes
Recipe From:The Old World Kitchen - The Rich Tradition of European Peasant Cooking by Elisabeth Luard

Salted Nut Squares

3 cup salted peanuts without skins
3 tablespoon butter
2 cup peanutbutter chips
14 oz sweetened condensed milk
2 cup minature marshmallows

Place half of the peanuts in an ungreased 11x7x2-inch baking pan; set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. Pour over peanuts. Sprinkle the remaining peanuts on top. Cover and refrigerate. Cut into bars.


1 bottle dry red wine * see note
1 pint brandy * see note
1/4 cup sugar
1/2 lemon
2 oranges; sliced
1 pear; diced
1 banana; diced
1 fresh peach; diced
1 bottle citrus-flavored soda * See Note

Peel and dice pear, banana, and peach.. you may substitute other fruits if you choose (coconut not recommended). Make sure they are ripe and fairly soft. Mix together.
In non-metal container, mix wine, brandy, sugar, lemon & orange slices. Stir in prepared fruit.
Cover and set aside, unrefrigerated, for At Least 2 days, preferably 2 weeks.
Chill before serving. Just before serving, mix in citrus flavored soda. Serve with slice of lemon & dash of cinnamon if desired. * 1 bottle dry red wine: don't get a good wine for won't recognize it anyways! Any reasonable, cheap, dry red table wine will work just fine. *1/2 - 1 pint brandy: I prefer an apricot brandy here, makes for a nicely fruity Sangria. Could try peach, or other fruit flavors if you choose. * 1 bottle soda: I use a liter bottle of Squirt or 50/50 & generally add it to the punch bowl just before serving if I do it as a punch. Otherwise, as the sangria is poured, I mix it in then. Keeps the bubbles better that way. Also allows you to regulate the strength somewhat.
Notes: The fruit will have a high alcohol content. Don't let the kids get into it! Realize, too, that the designated driver who is not "drinking" the Sangria, but only nibbling the fruit, should probably consider handing over the car keys.
If you have any Sangria left (and you haven't added the soda to it) strain out the fruit and pour it into bottles. Stick it back in the closest. This stuff gets better every day. Had some that had been tucked wa-a-y back & forgotten for about 2 years. It was as smooth as silk and absolutely magnificent. Enkoy!

Please Drink Responsibly! Thank You!

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