3 cup sifted all-purpose flour
3 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
3 cup zucchini, cut into 1 inch cubes
1 cup walnuts or pecans; whole
Sift dry ingredients into large mixer bowl. Put eggs, oil and zucchini into blender container, cover and process at Grind 3 cycles or until finely chopped. Add to dry ingredients. Mix at #5 until well mixed. Stir in nuts. Pour into well greased fluted tube pan. Bake in a preheated 350 degree oven until done, about 1 hour. Let cool 10 minutes; remove from pan and cool on wire rack.
Ooey Gooey Caramel Rolls
3 1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg active dry yeast
1 cup milk
1/4 cup butter
1 egg
Topping:
1/2 cup softened butter
1/2 cup firmly packed brown sugar
2 tablespoon light corn syrup
1/4 cup chopped nuts
Filling:
2 tablespoon butter
1/4 cup sugar
1 teaspoon cinnamon
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2c flour, 1/4c sugar, salt and yeast; blend well. In small saucepan, heat 1c milk and 1/4c margarine until very warm (120°F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 min at med speed. By hand, stir in an additional 1/2-1c flour until dough pulls away from sides of bowl.
On floured surface, knead in remaining 1/2-1c flour until dough is smooth and elastic, about 5min. Place in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F) until light and doubled in size, about 45min.
Grease 13x9in pan. In small bowl, combine brown sugar, 1/2c butter and corn syrup; blend well. Drop mixture by spoonfuls into greased pan; spread evenly. Sprinkle with nuts. Set aside.
Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12in rectangle. Spread with 2tbsp butter. In small bowl, combine 1/4c sugar and cinnamon. Sprinkle evenly over dough. Starting with 12in side, roll up tightly, pressing seam firmly to seal. Cut into twelve 1in slices; place, cut side down, in greased pan. Cover; let rise in warm place until light and doubled in size, about 1hr.
Heat oven to 375°F. Uncover dough. Bake 20-30min or until golden brown. Cool in pan 1min; invert onto platter. Serve warm. Makes about 12 rolls.
Black Beans
1/2 lb black beans; dry
1/4 cup olive oil
1 large onion; chopped
1 jar; (4 oz) pimientos
1 salt to taste
2 tablespoon cooking wine
1/8 teaspoon oregano
1/2 tablespoon sugar
Soak beans in 4 cups cold water for 1 hour. Drain. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain beans, reserving liquid. Saute onion in hot oil, add pimientos and continue cooking for a few seconds. Pour in beans and season with salt,wine oregano, and sugar. Simmer over medium heat until creamy. Add bean liquid or water if necessary.
Combine all ingredients; mix well. Store in an airtight container.
Beer N' Beef Stew
Cubed Veggies:
3 carrots
3 spanish onions
2 turnips
1 can mushrooms
6 potatoes
1 garlic as desired
Miscellaneous: -
10 liter water (half of large pot)
1 tablespoon dijon mustard
2 beef oxo cubes
1/4 cup red wine vinegar
5 tablespoon tomato paste (small can)
3 tablespoon brown sugar
1 bottle beer (heck! use 2)
1 teaspoon pepper
1 teaspoon thyme
Meat:
4 kg browned, cubed beef
Roux:
1 cup flour
1 cup oil
1 cup water
Combine the Cubed Veggies with the Miscellaneous stuff and cook until the veggies are done.
Add the beef and cook another 5 minutes at low simmer.
Finally, add the Roux, stir well and cook over medium heat about 15 minutes.
To make the Roux, which is a thickening agent used around the world and named by the French, you heat the oil on medium heat and add the flour. Stirring constantly, slowly brown the mixture without burning until it turns a nice chocolatey brown. Slowly add in the cold water, stirring constantly until the consistency is smooth. When required, add to the stew and blend in well with the thinner liquid. The 15 minutes at medium heat causes the flour to absorb a lot of the liquid and thicken the stew.
Baked Beans
1 21-ounce can pork-and-beans
1 large onion,; finely chopped
1 12-ounce bottle ketchup
1 tablespoon yellow mustard
1 1/4 cup packed light brown sugar
1/4 cup molasses
1/2 cup sweet gherkin juice
1 teaspoon apple cider vinegar
1 salt and ground pepper
1/2 lb thickly sliced smoked bacon
Preheat oven to 350°F. In a 2-quart casserole dish combine all ingredients except bacon; season to taste with salt and pepper. Criss-cross top with bacon strips. Cover with aluminum foil. Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot or cold.
Early in the morning bring 3 quarts of water to a rolling boil in a large pot. Add 5 slices of salt pork. While this is boiling, sort about 2 pounds of good beans and wash well. Rest. Add beans to boiling water, stirring constantly, until water returns to full rolling boil. Lower heat and cover loosely so that steam from boiling beans will escape. Now, rest for 15 minutes. Repeat this process of stirring and resting adding water as necessary, until beans are tender. When the beans are tender add 3 tablespoons of fried bacon grease. Stir to keep beans from sticking. Add stick of butter.
Cornbread
2 eggs
2 1/2 cup sifted white cornmeal
2 cup buttermilk
3 tablespoon melted shortening or bacon grease
1 teaspoon salt
1 teaspoon soda
3 teaspoon baking powder
Beat eggs together until light. Add milk, shortening and salt.
Add meal, being careful in putting in, as meal varies and the batter should be a medium batter. Beat smooth. Grease and heat 8-inch skillet until grease (I use bacon grease) is smoking. I use no shortening, only bacon grease. Sift in the baking powder and dissolve the soda in a spoonful of cold water. Add to mixture, stir well and pour into smoking skillet. Bake in a good hot oven until brown and crusty, about 15 to 20 minutes.
Poppy Seed Loaf
2 cup flour
1 1/2 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
2 eggs
1 cup evaporated milk
1/3 cup poppy seed
3/4 cup cooking oil
Sift flour, salt & baking powder. In a large bowl beat eggs then add sugar, oil & vanilla & beat until creamy. Add flour mixture & milk; beat until smooth. Fold in poppy seed. Pour into a 5x9x3-inch greased & floured loaf pan. Sprinkle poppy seeds on top. Bake 1 hour at 350°F. When baked, the cake will be golden color and with a crack in the top.
Potato And Chickpea Salad
1 1/2 cup olive oil
1/2 cup fresh lemon juice
10 anchovy filets
1/2 teaspoon minced fresh oregano
1 tablespoon minced fresh parsley
2 tablespoon yogurt
1 clove garlic, peeled
1 large hard-boiled egg
salt
pepper
1 1/2 lb new potatoes
2 cup cooked chick-peas, well-drained
1/2 lb feta cheese, crumbled
1/4 cup pitted calamata olives
1/2 cup diced red onion
1 cup diced tomato
Process olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or food processor until well combined. Set aside.
Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 minutes, or until tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the warm potatoes. Toss to combine. Set aside to cool at room temperature. When cool, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
Grilled Corn And Black Bean Salsa
3 medium ear corn; husked
2 anaheim chili pepper
3 plum tomatoes; chopped
1 can black beans (16 oz); rinsed and drained
3 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Grill or broil chilies and corn 8 minutes or until charred. Cut corn from cob (you should have about 1 1/2 cups). Peel petters; remove and discard cores and seeds, then chop. Mix in a bowl with remaining ingredients. Serving Ideas : Good w. chicken, pork, or alone in a tortilla.
Makes 4 cups.
Fish Steaks In Yogurt Curry Sauce
For The Fish:
1 salt; to taste
1 black pepper, freshly ground; to taste
36 oz fish steaks - (6 steaks, 3/4 thick)
1 (pollack, haddock, cod, or swordfish)
1 large lemon, juice only
1 garlic clove; minced or pressed
For The Sauce:
6 tablespoon fresh lemon juice
1 1/2 teaspoon mild curry powder
1/2 teaspoon ground cumin; to 3/4 tsp to taste
1 teaspoon crushed coriander seeds
salt; to taste
black pepper, freshly ground; to taste
1 teaspoon grated fresh ginger
2 cup plain nonfat yogurt
Garnish:
1 chopped cilantro or cilantro sprigs
Salt and pepper the fish steaks on both sides. Combine the lemon juice for the fish, the olive oil, garlic, and more salt and pepper. Pour into 1 or 2 flat baking dishes large enough to accomodate all of the fish and add the steaks. Marinade for 1 to 2 hours, in the refrigerator if the weather is hot, turning the steaks over halfway through. Combine all of the ingredients for the sauce. Taste and adjust seasonings. Preheat a grill or broiler. Brush the fish on both sides with the marinade and grill or broil for 3 minutes on each side or until the fish is opaque and flakes. Serve with "Pan-Fried Cucumbers" and "Basmati Rice" (recipes included in this collection). This recipe provides six servings.
Herbed Mushrooms
1 lb large button mushrooms - wiped clean
Marinade:
1 cup olive oil
4 garlic cloves; minced
1 teaspoon red pepper flakes; crushed
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro or basil - (chopped)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cold Tomato Dressing:
3 tomatoes; peeled, seeded - and chop
3 shallots; minced
1/4 cup sherry wine vinegar
1/4 cup tomato juice
1/4 cup extra virgin olive oil
1 lime; juiced
2 tablespoon chopped fresh parsley
2 tablespoon chopped fresh cilantro or- basil
To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking.
Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature.
Lobster With Herb Salad
2 spiny lobsters, 1 1/2 pounds each,; raw and alive
2 tablespoon extra virgin olive oil, plus 4 t
1/2 cup fennel fronds
1/2 cup basil leaves, washed, and spun dry
1/2 cup mint leaves, washed, and spun dry
1/2 cup scallions, julienned
1/2 cup italian parsley leaves, washed, and; spun dry
1/2 cup chives, cut into, 4 batons
1/2 cup chervil leaves
juice and zest of 1 lemon
Preheat grill.
Split lobsters lengthwise, brush each with 1/2 tablespoon olive oil and place cut-side down on grill. Lobster should cook in 7 to 10 minutes, turning once. Meanwhile, toss all herbs in a mixing bowl with 4 tablespoons olive oil, lemon juice and zest and season with salt and pepper. Toss to dress and arrange on platter. Remove cooked lobster from grill and arrange on plate, next to herb salad.
Makes 4 servings.
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