Lemon-Grilled Salmon

The soy  sauce gives this fish a pretty, bronzed appearance, and the lemon slices add color and flavor.  Broil it if you'd rather not grill.

2 teaspoons snipped fresh dill
    or 3/4 teaspoon dill weed

1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.

Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Makes 6 servings.

Sweet and Sour Kielbasa and Rice

This one's from the Maine schooner "Stephen Taber" galley cookbook:

Put 3 lb kielbasa cut in 1" slices, in a deep flat pan. In a bowl combine 1 c. ketchup, 1 c. sugar, 1 can crushed pineapple with juice. Stir. Add the sausage. Bake at 375, stirring occasionally until the sauce bubbles and the sauce browns the sausage. Good as an appetizer, or served over cooked white or brown rice.

Former schooner owners Capt. Ken and Ellie also owned the Rockland restaurant, Water Works. For years we heard the haunting notes of Ken's bagpipes wafting over the still waters of Penobscot Bay as he played Taps and Amazing Grace at dusk and dawn. It was a plaintive, sad sound we got to enjoy anytime we were anchored overnight within a couple miles of the Taber.

Maine Schooner Baked Haddock

Fresh fish and avocado,  crab and butter... eaten alfresco on the deck of a Maine schooner - what could be better?  I think this recipe is from the schooner Stephen  Taber's galley  but  wouldn't swear to it.    LL Bean sells copies of many of  the  schooner fleet's  recipes, and you can also purchase it online. 

 

Whichever  Maine schooner galley it came from, it is wonderful! Substitute cod, perch, or other whitefish of your choice if you have to, but haddock is our favorite . 

Spray a flat baking dish and arrange 2 lbs haddock fillets on the bottom. Combine 2 c  crunchy garlic & herb croutons with 1 stick melted margarine, 4 oz cooked fresh or canned crabmeat, and 4 chopped canned artichokes or 1 chopped avocado. Mix gently and spread over the fish. Top with 1 tomato, sliced, and sprinkle with 1 c shredded cheddar. Bake until flaky in a preheated 350 oven, 20-25 minutes. Of course, if  you choose to bake it in a wood-fired oven like they do  in the galleys of  the  Maine schooners, you may need to adjust the time a bit , and remember that all wood-fired ovens have their own unique hot   spots !

Cream Cheese Spinach Soup

Rich, rich, rich, and velvety.  A luxurious-tasting treat for any occasion, from tailgate to formal dinner, and so easy to put together.

In a large Dutch oven, combine 50 oz frozen chopped spinach, thawed &  well drained, and 3 cups half and half ( fat free works great). Cover and cook over medium-low heat until heated through. Add 24 oz cream cheese, cubed, 15 oz chicken broth, 1 c. shredded cheddar cheese, 3/4 c Parmesan cheese, 2 cloves minced garlic, 1 tsp salt and 1/2 tsp pepper. Cook, stirring constantly,  until cheese is melted and soup is very hot.  Serves 12...... easy to make just half if you need to.

Swiss Broccoli Rice

 

 When I was catering I was always on the lookout for  easy, delicious side dishes that could be made ahead, were easy to size up to 300 servings when necessary, and  traveled well.  Swiss Broccoli Rice was a popular  standby that went well with many entrees.

Preheat the  oven to 350 and grease or spray a 9 x13 baking dish. Spread 3 c. cooked rice in an even layer and then place 20 oz. thawed, well-drained broccoli spears over the rice and set aside. . I think spears make a nicer presentation but you can use large-chopped  broccoli as well. The really small cuts seem to disappear though. If doubling the recipe or using a smaller dish, feel free to layer the rice, sauce, broccoli & cheese a couple times. 

Melt 2 oz butter in a large saucepan, add 1/2 c chopped onion and 1/4 tsp thyme, and cook over moderate heat until onion is tender and you can smell the thyme. Stir in 3 TB flour, then 3 c milk. Cook and stir  over medium heat -- watch so it doesn't  burn-- until it's thickened and bubbly. Pour the sauce over the rice and broccoli. Top with 8 oz sliced or shredded Swiss cheese, and 1/2 c buttered bread crumbs. Bake uncovered for 45 minutes, until top is golden and sauce is bubbly. Serves 12.   For  a half-recipe, use an 8" square pan. 

Chocolate-Dipped Cranberry Cookies

Yes, another cranberry recipe.  Because we  buy lots of fresh berries in the fall, we have a stash of them  in the freezer that lasts just about all year, making it possible  for us to indulge in all sorts of cranberry dishes, both sweet and savory.   Only one of the three commercially grown fruits unique to North America, the others being blueberries and Concord grapes, cranberries are  gaining in popularity as a healthy fruit choice.....even drenched in chocolate ?  I won't  even try to convince you that we eat lots of them because  they are nutritionally excellent, loaded with antioxidant and anti-adhesion powers.  

The degree of 'pinkness' of the cookie will vsry depending on  how juicy the cranberries are, and how beaten- up they get while mixing the dough.

1 cup shortening


1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups coarsely chopped fresh or frozen cranberries

2 cups (12 ounces) semisweet chocolate chips



2 tablespoons shortening

1-1/4 cups chopped walnuts or nut topping, optional

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.

To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.


To freeze unbaked, drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.

To use frozen cookie dough: Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; sprinkle chocolate with walnuts if desired. Place on waxed paper until set. Yield: 3-1/2 dozen.

Gruyere Oysters

A fabulous appetizer. If you can't find oysters on the half shell, used drained fresh oysters and place them in individual little 'shell' dishes, if you can find them.

Heat broiler, and arrange 24 oysters on the half shell on a broiler pan. Whisk 1 tsp cornstarch into 3/4 c heavy (whipping) cream in a small saucepan. Add 1 TB UNsalted butter ( no margarine!) and broil to a boil, whisking, and boil 1 minute. Remove from heat, stir in 1/2 c shredded Gruyere ( preferred) or Swiss (OK) cheese and 1 TB of Pernod (anise-flavored liqueur). Stir til the cheese melts. Spoon the sauce over the oysters evenly and top with 1/3 c more cheese.

Broil the oysters 4" from the heat 4-6 minutes, until golden. Transfer to serving plates, serve immediately. Makes 8 servings.

Jean's Broccoli Salad

This was the first broccoli salad I ever had - way back in the 70's. Thanks, Jean Kaple! Its simple and good, and as much as I love the ubiquitous sweet-ish broccoli salad of the 90's with raisins and bacon, this one is a tasty change - and not sweet. The green olives are something I added years later after seeing that a local 'farm market' deli added them to their version. Yum, it's even better!

Cook a 10 oz box of frozen broccoli spears ( not the finely chopped cut broccoli, please!) just til done; cool and chop in fairly large pieces. Add 1/2 c. sliced celery, 1/4 c chopped onion, salt, 2 hard boiled eggs, chopped, enough mayonnaise to moisten, and 1/2 c. green stuffed olives, whole. Chill. Serves 2-4 .

If you use fresh broccoli, be sure to briefly nuke, steam, or otherwise cook it so it gets that appealing emerald-green color and slightly-cooked taste.

Better double the recipe!

Saucy Italian Beef Braciole

Tender steak rolls wrapped around Italian salami, Romano cheese, raisins and pine nuts....traditional  everyday Italian food.  Don't be tempted to use a bottled pasta sauce, for  very simple reasons:  taste, and tradition.  Braciole is a  family dish, and the sauce is just as important as the meat.  In the past, when families couldn't afford  much meat, the sauce would have been even more important, because the family members  would have enjoyed the bite or two of meat that was their  allotment, and satisfied their hunger by mopping up the sauce with their bread. The sauce  requires no precooking so it is not at all labor-intensive.  It's only as involved as  putting the ingredients  in a pot.

While I  usually serve these delicious beef rolls with pasta, it is just as often served in Italy with potatoes.  I think it's uniquely  American to assume everything Italian  is or comes with pasta but  I do like it with bucatini (very thick hollow spaghetti), cavatappi,  or spaghetti....pasta with a lot of chewy substance  seems right with the sauce and steak.    Like meatloaf, every Italian family has their preferred version of  what they use to  stuff braciole, and I've tried many of them; some use   Parmesan,  variations on the chosen  Italian hams ( capicola, etc);  even cooked Italian sausage, the list is endless. This is the one I prefer.

First, the rich, quick sauce:
Italian Gravy:  Just put all the following  ingredients in a large, heavy pot  (remember to allow space for the meat later). Bring it to boiling,  lower the heat and  simmer for 30 minutes or until thick and rich. That's the point where you'll add the meat unless you plan to cook  it together for an extra 30 minutes.    

2  29-oz cans tomato  puree, 3 cloves minced garlic,  1/2 c. chopped onion, 1/2 c. chopped parsley, 1-2 c. fresh mushrooms, sliced, 3/4 c. Burgundy or Cabernet  wine, 2 TB dry basil,  1 TB dry oregano, 2 tsp. salt, 1 TB sugar, 1/2 tsp pepper, 1 1/2 c water.  This freezes well, and makes about 8 cups.

Back to the beef....
Be sure  the beef is sliced quite thin....by the time it gets  rolled up it will be thick on its own accord, and we want it to  be fork-tender without cooking off the sauce or spending all day simmering.   Start  with the most vital step: choosing the beef.    Buy  4  (full-size)  slices of top round steak.....1/4" thick.    Call a day ahead and  ask the meat department to cut the slices for you and emphasize the thinness.  Tell them you actually want it 1/8" thick, like scallopini.  If  not, when you get it home, put it between  pieces of plastic wrap and  pound the hell out of them til they are about 1/8" , which is pretty much un-measurable. I think I figure at least 1/3 lb per person. In summary, it's not  too thin unless you can read through it! If you're using  really big pieces, you'll cut them into 2 or 3 rolls before browning.  Using small pieces you may just make one roll each,  about 4-5" long.  

Leave the steak on the bottom piece of plastic.  Season each piece with salt and pepper, and  garlic salt.    Then on  each,  sprinkle  2-3 TB.  grated romano cheese, preferably fresh,   a thin layer of prosciutto  and/or  very thinly sliced  hard or genoa salami,  about 2 TB  dark raisins, 1 TB pine nuts,  and  1 TB chopped flat-leaf  parsley.

Lift the edges of  the plastic wrap and let it help you get the roll started...roll up  tightly, jellyroll fashion, and tie each roll  every 2" or so with cotton string. Let the ends dnagle after you tie the knot, it will help  locate the string later so you can  remove it before serving.   Brown the rolls  on all sides in  a little hot olive oil, then cover with Italian gravy ( that's 'sauce' to us) and simmer until the meat is tender, somewhere between 60 and 90 minutes, it should be very tender.   The length of time will depend on the thickness of the rolls. If  unsure, cut a roll in half and check  the tenderness of an inside edge.  It should be fork-tender.   Or if they seem to be getting tender too slowly, ( probably because the beef was too thick) cut  bigger rolls in half to speed it up just a bit.

With pasta this  may serve 8 or more.   Cut the strings, serve with  the sauce and sprinkle a little parlsey on top for color.

Morning Glory Muffins

Terrific for brunch and lunch, and better yet for bake sales and any-day treats. The ladies at Shawnee UMC church in Lima, Ohio made these to serve with their brunches.

In a large bowl, beat 3 eggs, 1 c canola or veg oil, 2 tsp vanilla. Stir in 2 c grated carrot, 1/2 c raisins, 1/2 c chopped nuts, 1/2 c coconut, 1 apple , peeled and grated.

Mix in 2 c flour, 2 tsp baking soda, 1/4 tsp nutmeg, 1-1/4 c sugar, 2 tsp cinnamon, 1/2 tsp salt.

Spoon into greased or paper-lined muffin tins. Fill to the top.
Sprinkle with some brown sugar if you like.
Bake in preheated 350 oven for 20-30 minutes, until springy to the touch. Makes 24.

Per Jean Engstrom's newspaper column, Pat Moening recommends serving with a breakfast casserole or with chicken salad on a fruit plate.


http://www.shawneeumc.com/

Las Vegas Ravioli Beef Soup

This very good thick soup is a recipe from Sam's Town Gambling Hall in Vegas.

http://www.samstown.com/

It really is better the second day so try to plan ahead. It's also very forgiving- I just made it again after a long time and too late, found that not only did I not have celery or carrots on hand, but I'd thawed a package of ground chuck instead of a steak. It still tasted great. I did have some cabbage so I threw in a handful, finely shredded, to make up for the missing veggies. Use tortellini instead of ravioli if you like, as I did this week.

Toss 1/2 lb sirloin, cut in 1/4" dice, with 2 TB flour in a bowl. Melt 1 TB butter in a large dutch oven over medium high eat. Cook til beef is browned, transfer to another dish. (Or, brown 1 lb ground chunk and use it instead!)

To the big pan, add 1 celery stalk, 1 carrot, and one onion, all chopoped, with 1 TB garlic, 1/2 tsp thyme and 1/2 tsp pepper. Cook, stirring, about 3-5 minutes, until veggies are lightly browned. Add about 30 oz (more or less) of beef broth, 28 oz canned diced tomatoes in juice, 1/2 tsp salt, and 1 c. water with the cooked beef. Bring to a boil; reduce heat to medium for about 30 minutes, til veggies are tender. Then add about 9 oz refrigerated beef ravioli or tortellini. Cook 10 minutes, stir occasionally. If using frozen pasta, let it thaw first.

In a cup, combine 2 TB flour with 1 TB cornstarch and 2 TB water- whisk til smooth. Add to soup and boil 1 more minute. Makes 8 cups. And really, try to wait til the next day to eat it. Just cool a bit and refrigerate til the next day. You might try it with some Parmesan cheese sprinkled on the top.

Criss-Cross Baked Potatoes

These are delicious, and depending on the potato size, may cut baking time in half.    I hadn't made  this in many years, til I saw them in a recent Women's World magazine, renamed "quilted potatoes".  Their version  uses herbs and a little  romano cheese, which  sounds good too. There are lots of ways to  tailor these crisp-topped potatoes to your own taste,

Scrub baking potatoes, dry, and cut in half lengthwise. Make diagonal slashes about 1/2" deep in two directions across the cut surfaces, making large 'diamonds' (criss-cross.) Brush the cut surfaces with melted butter; season with salt and pepper; or seasoned salt or garlic salt. Arrange in a shallow baking pan. Bake til tender at 350 for 35-60 minutes, depending on the size. Sprinkle with paprika and bake for 10-15 minutes more. Tops will be browned.

Texas Oven- Barbecued Beef

 

Ultra-tender and delicious -- and it becomes  very  low carb if you use low carb ( "low sugar")ketchup and brown sugar substitute.  Heat oven to 350, trim any fat on the edges   & cut a 3 lb round steak* in 6-10 serving-size  pieces. Brown in a skillet in 2 TB  hot oil and transfer to a roaster or 9x13 pan. Saute   1 large onion ( large chop)  in the residual oil, then add 3/4 c ketchup, 1/2 c cider vinegar, 3/4 c water, 1 TB brown sugar, 1 TB prepared mustard, 1 TB Worcestershire, 1/2 tsp salt, 1/8 tsp pepper. Simmer 5 minutes and pour over the steak. Cover with foil or a lid and bake 2 hours or til tender. Uncover the last 30minutes if you're around.  It doesn't serve six to 8 people at my house, as the 40-year old tattered recipe says,  but it might at yours.
Enjoy the wonderful aroma as it bakes and becomes fork-tender, and in the unlikely event there is any left over, its just as good the next day in sandwiches or sliders; thicken and save  some of the sauce, if that's  on the agenda.

* Use any cut of beef that isn't fatty, and visually, at least, resembles round steak... between  one and  three  inches thick,  it could be 'swiss steak', London Broil, etc.  Of course, your  baking time will lengthen if it's really thick.

Cheese and Raspberry Spread

A pretty appetizer that tastes as good as it looks; be  prepared for requests for the recipe.  Surround it with crackers on a big platter. This makes  a lot of spread  but it will  disappear quickly.

Lay a sheet of plastic wrap over a 9" pie plate, with edges extending over.

Using a mixer, combine   4 ounces cream cheese, softened, 1 cup mayonnaise, 2 cups (8 ounces) shredded part-skim mozzarella cheese, 2 cups (8 ounces) shredded cheddar cheese, & 3 green onions, finely chopped. Stir in 1 cup chopped pecans.  Pack into the pie plate and refrigerate for  at least an hour, until it's firm.   Invert onto a serving plate and top with  1/4 cup seedless raspberry preserves.

Hawaiian Paradise Pineapple Cake

There's no flour in this cake- it's all graham cracker crumbs.. very dense and unusual. Fill the pan to the top, it won't rise like a cake will. Best made a day ahead if you can.

Cream 1/2 lb butter with 2 c. sugar. Add 1 tsp vanilla, 2 tsp baking powder, 16 oz graham cracker crumbs, and 1 c milk. Then add 5 well-beaten eggs and 1 small can drained crushed pineapple, ( save the juice) 1 c, coconut, and 1 to 1-1/2 c chopped nuts. Mix well. Put in a Bundt or tube cake pan, bake in preheated 250 oven for about 70 minutes. Cool and frost.

Frosting: Cream 1/2 c butter with 16 oz powdered sugar, then add a dash of salt and as  much of the pineapple juice as  needed to spread the icing over the top- let it drip down. sprinkle with a few chopped nuts or bits of candied pimeapple.

Brazilian Omelet

This  omelet, filled with cream cheese, bacon, and avocado, is nothing if not decadent.  There's no denying that the fat content may be a tad high.....just a tad...but the good news is that if you are ignoring fat and calories,  counting  carbs instead, you're home free....Feel virtuous, if you're on the Atkins or South Beach diet, this is a legit breakfast and a quick but  memorable treat.

Preheat the broiler.

For  an omelet for one hearty diner or  two smaller appetites,  beat 4 or 5  eggs with 1 TB cold water and 1/4 tsp garlic  powder.  If you happen to have powdered milk around, beat in  a tablespoon;  if not, don't use liquid milk.    Heat a tablespoon or two of butter in an ovenproof  skillet, and cook the eggs, pushing the edges away and letting the egg run to the sides of the pan as you would for any omelet.    When the omelet is nearly cooked but  still   wet on top, lay 4 oz. sliced cream cheese*  over  the eggs on  half the pan.  Put the pan  under the broiler, about 5" away, and broil briefly,  until the top of the eggs are  cooked   and the cream cheese has softened quite a bit.   Remove from the broiler.  Place  1/2 avocado, sliced, and 4 strips crisply cooked bacon  on top of the cream cheese.  Fold the  other side  of the eggs over, and serve immediately.   You won't   soon forget that first bite of   cream cheese, avocado, bacon and egg!

*slice the cream cheese while cold!

Cashew Pisces Fromage - Cheesy Cashew Fish

Adapted from an old Paula Deen recipe that I'd ameded by adding  the hot sauce and green onion, and thanks to Eilene, a sailing friend, recently added  the cashews and ranch dressing mix. This was a  raw, cold, wet summer in Maine and one very  windy, very rainy, miserable afternoon  we retreated  below to the warmth of the woodstove-heated galley and swapped recipes for hours. She makes a little more cholesterol-friendly version -- doesn't use  butter or cheese at all, she uses a cup of sour cream instead.  Thanks, Eilene, we can't do without the cheese but we  do like that extra  cashew crunch!


Preheat oven to 350 degrees F. and lightly spray the bottom of a  shallow  baking dish.
In a small skillet, add 1 tablespoon butter or oil over medium heat.  Add 3/4 cup chopped  onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.  To the bowl, add  2 cups shredded  muenster or monterey jack cheese, 1 cup mayonnaise, 3 chopped green onion tops ( green only), 1 capful  hot  sauce, 1/4 tsp salt, 1/8 tsp. pepper, 1/8 tsp. garlic powder, 2  TB.  dry Hidden Valley Ranch buttermilk-ranch dressing mix  and 1/2 c. cashews .  Stir well and set aside.

Place  4-6 fillets of firm white fish, ( about 2 lbs), generally the same size and thickness,  in the baking dish and squeeze the juice of a  lemon over it. Top fish with slices of cold butter, using 1/2 stick.  Bake for about 10 to 15 minutes or until fish is almost done;  the time will depend on the thickness of the  fish.  Remove the dish from the oven and cover each fillet with the cheese mixture.   Sprinkle with paprika, return to the oven and bake until cheese melts, about 8 to 10 minutes.   Top with a little chopped green onion.    Any  firm white fish will do --- cod, grouper, haddock, walleye.  If the fillets turn out to have  one  very skinny end,  fold it under the thicker end to make each fillet about equal in thickness so they all cook evenly. And, I'm sure you  already know  not to use  low-fat  mayo or Miracle Whip.

Deceptively Sinless Oyster Bisque

The original recipe for this elegant soup, served by the Fort Wayne Historical Society at their holiday dinners, was dated 1865.  The seasoned salt and the hot pepper sauce were later additions. 
Now the incredibly good Land O Lakes fat free half and half  cream  makes this a wonderfully almost-sinless treat to be enjoyed more often. Best of all, it takes just minutes to prepare.

Drain a pint of shucked fresh oysters and save the liquid. Depending on their size, cut them in halves or thirds and set aside.  In a large saucepan, saute 1/2 c each of celery and onion in 1/4 c.  butter or butter substitute until tender, but not brown.  Add the oysters and cook until the edges curl. Using a slotted spoon, remove the oysters and set aside.

 Stir 1/3 c.  flour, 1/2 tsp salt, 1/8 tsp pepper into the reserved oyster liquor. Add 1/2 tsp seasoned salt.   Stir into the veg mixture, and then stir in 3 1/2 c  light cream or fat free half and half.  Cook and stir until thickened and bubbly, then cook, stirring, for 1 minute more.  Stir in oysters and 2 dashes of hot sauce,  heat through.   Just before serving, add 2 TB dry sherry.  Sprinkle with parsley.  Serves 6. 

Creamy Plantation Supper

I'm not sure that they had cream cheese back in the actual " plantation" days!   I grew up in a southern plantation house   in the 1950's,  but my mom didn't make many casseroles, something I've managed to overcompensate for as  an adult.   Oh, if casseroles weren't generally  so  full of carbs...... sigh.  This one is rich, creamy, and cream-cheesy... I clipped this out of a magazine   45 years ago  and  still  love it. Of course,  that was pre  carb-awareness,  so if I  now indulge once a year it's a memorable event.

Brown 1 lb ground beef with 1/2 c chopped onion, cook til onion is tender and beef is done. Stir in 3/4 c milk, 1 can cream of mushroom soup, and 8 oz cream cheese, cubed. Stir til well blended. The original recipe adds a drained can of corn and 1/4 c pimiento, chopped. I'm not sure I ever used either of them but both would add some color, if you're so inclined.    I have added   sautéed fresh mushrooms, or   drained canned mushrooms in a pinch.     Stir in  8 oz.  big wide noodles, cooked .  I have broken up lasagna noodles into  pieces when  it was all I had on hand.   Mafaldi,  the  rippled-edge pasta that looks like mini lasagna noodles would be perfect, and now that  pappardelle noodles are  back in vogue  and can be found  everywhere, it  would be good too....Add 1 1/2 tsp salt, and 1/2 tsp pepper.  Stir till coated. Serves 4-6. 

Banana Blueberry Cream-Cheese Pie

This recipe is from Quick Cooking magazine

and is really wonderful.   However, it says it makes two pies and I don't see how. I like them big and full. So I'll leave it up to you - make two skimpy  pies or one really big beautiful one in a deep-dish crust!

Beat 8 oz cream cheese with 3/4 c sugar until smooth. Fold in 2 c whipped topping ( that's not the entire tub!) and 4 medium- firm bananas, sliced. Put into a baked pastry shell.  Spread with 1 can  good quality blueberry pie filling.   Refrigerate at least 30 minutes. Just before serving garnish around edges and center with another banana, sliced, and a few fresh blueberries. 

Red, White and Bleu Slaw

Combine 6 c. finely shredded cabbage - or a bag of angel-air prepared cabbage for slaw, 12 halved cherry tomatoes, 3/4 c. cole slaw dressing (Marzetti brand preferred) and 1/2 c blue cheese crumbles. Cover and chill until serving time. Then sprinkle with 1/2 c real crumbled bacon and 1/4 c crumbled blue cheese. Serves 6

Pineapple Cake with Cream Cheese Frosting

One of the 80's classic favorites that needs to be re-introduced! My friend Jackie's brother in law had a bakery out west that made this. Over the last 40 years I've seen it many times, and the famous southern Hummingbird cake is similar, except that it adds mashed bananas. This can't be any simpler - it takes longer to preheat the oven than to mix up the cake and frosting!


Mix by hand: 1 can crushed pineapple in syrup- not drained, 2 eggs, 2 c flour, 2 tsp baking soda, 1 tsp vanilla, 2 c sugar, 1 c. chopped nuts.

Place in a greased or sprayed 9x13 pan, and bake in a preheated 350 oven for 45 minutes. When cool frost and sprinkle with some more nuts.

Frosting: Beat 1/2 c margarine, 8 oz. cream cheese at room temperature, 1-1/2 c powdered sugar, 1 tsp vanilla.

Pineapple - Graham Ham Loaf

There's another  delicious, more traditional ham  loaf  recipe elsewhere on this blog, but this subtly sweet  loaf  is my own  version.  If your store doesn't have  the meat mixture  readily  available in the meat case, they will grind a mixture for  you with some advance notice.     It's also  easy to make it yourself if you have a grinder or  food processor.  I can always find ground pork, it's the ground ham that's elusive. If necessary, buy a  hunk of  cooked ham  and grind  it  using the food processor or Ninja.

Ask your butcher for 2 lbs of  ham loaf mixture ( ask to be sure theirs doesn't include beef)  or combine 1 lb ground ham and 1 lb ground pork  together well, using your hands.   Add 2 eggs, a cup of  drained crushed  pineapple, a cup of  graham cracker crumbs,  1/2 c diced onion, 1/4 c. brown sugar or brown sugar substitute , 1 tsp. salt, 1 tsp   pepper, 1 tsp garlic powder, 1/4 c. chopped parsley.   Form into a loaf  or  about 6 small loaves and place them in a  lightly greased or sprayed  baking pan.    Bake in a preheated 350 oven, about 45  minutes for the small loaves, or 60-75 minutes for the  whole loaf.   The  individual loaves bake faster.

  If you're  so  inclined, use the rest of the can of pineapple to make a sauce by heating it, adding a little cornstarch  and cooking til thickened... but  even if you add a little dry mustard  to the sauce to offset it, I think the sweetness level  is just right without the sauce, especially if you top the loaf   with pineapple slices sprinkled with brown sugar before baking. 

Leftover ham loaf makes terrific sandwiches, crumbles nicely into omelets, and is good sliced and fried with eggs for breakfast.

Caramel German Chocolate Cake

Make 1 box German Chocolate cake mix as directed on the box, using a 9x13 pan.

While the cake is still hot, punch holes all over it with the handle of a wooden spoon or a large skewer, and slowly pour a can of sweetened condensed milk over the top. Let it cool.

Pour a jar of Mrs. Richardson's caramel or butterscotch ice cream topping over the cake and top that with a crushed Heath bar and/or  chopped pecans.

Can't imagine why dentists love this recipe!

Crispy Roasted Tarragon-Butter Cornish Hens

The aroma  as these hens roast is  nearly  as delicious as the birds themselves.  Heavenly, buttery crisp skin,  bathed in white wine and loaded with tarragon inside and out,  with not much effort other than   giving them a little spooned shower now and then.  There's something fun  about  having a bird all to yourself, and  there's no fighting over who gets the wishbone.    The wine-spa treatment  indulgently relaxes these little hens' sense of  decorum enough that if you're  serving them  to guests you may wish to tie the legs together . As  your  your mom taught you,   ladies cross their legs at their ankles, and these  hens get so embarrassed when they  appear on the table with legs immodestly splayed.    

I  love cooking with white  Port, which was a very common table wine  years ago  but  scarce as cassette tapes in the new millennium. Use your favorite white, but make an effort to locate some white Port first.... good luck with that, cuz I can't vouch for your choice of wine and I've bought up every stray bottle  of  white Port I stumble across.

Preheat oven to 400.  In  a small saucepan, melt  3/4 c margarine with 3/4 c. white Port or other white wine, adding 1 TB dried tarragon.  In each of 6 thawed, rinsed, and dried  Cornish hens, place 1 clove garlic, 1 tsp dried tarragon, 1/4 tsp salt, 1/8 tsp pepper.  Sprinkle the outside liberally with garlic salt and rub.

Roast the hens in a large, flat, shallow pan, without a rack, for 1 hour or until well browned and a drumstick twists easily, basting often with the butter-wine mixture.   Serve the hens with a little  bit of drippings.   And make a teeny-tiny wish with your very own teeny-tiny little wishbone.

World Class Oven Barbecued Chicken

After  my former father in law had a massive heart attack in the 70'sI found this surprisingly wonderful   recipe in an American Heart Association Cookbook. It  quickly became a favorite  of everyone and I've never found
any thing better in all the decades since.

If  you  are low-carbing, or on a low sodium diet,  it is great- just use low -sugar or low sodium ketchup.

Preheat oven to 350. In a small pan combine 1/4 c. water. 1/4 c vinegar, 3 TB canola oil, 1/2 c ketchup, 3 TB Worcestershire sauce, 1 TB dry mustard, 1-1/2 tsp salt, 1 tsp pepper, 2 TB chopped onion, 5 TB sugar or Splenda. Simmer 10 minutes.    Place 2-3 lbs.   chicken pieces,  bone-in and skin on or off - your choice-   in a 9x 13 baking dish. Pierce with a fork. Spoon half the sauce onto the chicken pieces and bake uncovered for 90 minutes, basting every 20 minutes with remaining sauce. Using boneless  pieces is fine but  you may need to reduce the  overall  cooking time by 15 minutes but  if so, still  baste 3 times during the baking time.

The aroma will have you watching the clock, dying to devour this chicken. It's good with a lot of things  - cheesy or baked potatoes, sour-cream fruit salad, cole slaw or a cornbread casserole - but the chicken is definitely  the star of the meal.

Pan-Seared Salmon with Capers & Green Peppercorns

This recipe comes from a book titled "Olives, Anchovies, and Peppercorns"...it is a simple, really wonderful salmon dish.

Sprinkle 1 tsp salt in a nonstick heavy pan and heat over medium-high heat until a drop of water sizzles when it touches the pan. add 4 60z skinless salmon fillets and sear each side about 1 minutes. Reduce heat to low, sprinkle with 1/2 tsp freshly ground pepper, then pour in 1/3 c dry white wine and 2 TB lemon juice. Cover and cook until opaque throughout, about 9-11 minutes, depending on thickness. Transfer to warmed plates and cover with foil.

Add 1/4 c lemon juice, 2 TB drained capers, and 1 TB brine-packed peppercorns to the pan and cook, stirring , about 2 minutes. Pour the pan juices over the salmon to serve at once.

(Brine packed green peppercorns are not easy to find - so be thankful if you can. If not, just replace them with more capers, still wonderful.

Cherry Berries on A Cloud

A baked meringue, topped with a cream cheese/whipped cream/marshmallow layer  and then your choice of   colorful, seasonal fruits...what's not to love?  An Americanized version of a Pavlova, essentially.   Thanks to Jed Metzger, who contributed this recipe to a 1991 cookbook I did for charity, we've enjoyed this dessert many times, in many  flavor combinations.

  This photo shows  cherry pie filling with fresh blackberries and fresh strawberries.  Use blueberries instead, for a patriotic   red-white-and blue summer dessert, or reverse it with blueberry  pie filling and fresh strawberries or raspberries.   I've made it with blueberries in peach pie filling,  and  kiwi  in raspberry filling for a Christmas-y dessert.    Blueberries in lemon  filling might be interesting, too, just add more  berries.   Remember though,  this must be  started  at least a  full day ahead.  There's  not much work to be done, but  there are  two 12- hour 'wait' periods. It keeps well for a few days so  fine to make ahead.  There's no rushing the wait time..one period lets the meringue cool and fall, the second allows the marshmallows to sort of dissolve into the cream and that layer to bond with the meringue. . 

Heat oven to 275 and grease a 9x13 pan, all the way to top edges.  Beat 6 egg whites,  1/2 tsp cream of tartar, and 1/4 tsp salt til frothy.  Gradually beat in 1 3/4 c. sugar, until very stiff and glossy, about 15 minutes.  Spread in the prepared pan, bake 60 minutes at 275.   Turn oven off and leave the meringue in the oven until cool,  12 hours or overnight.

Beat  6 oz softened cream cheese with  1 c. sugar,  and 1 tsp vanilla. Gently fold in  2 c. whipping cream, whipped, and 2 c. white miniature marshmallows.   Spread over the cooled meringue, cover and  refrigerate it  12 hours or overnight. When ready to serve, cut in squares and serve  with some of the fruit topping.

Topping:   Combine 1 can cherry pie filling, 1 tsp lemon juice, 2 c. total of  sliced fresh strawberries &  blackberries.

Marble-ous Meat Loaf

When they were kids, my husband's cousin once complained  to their Granny that "there's too much LOAF  in this meatloaf!" Can you relate?    I think he had the right idea, and  stopped using  fillers decades ago.  This exceptionally flavorful and easy meat loaf  is a terrific  treat hot or cold, and there's barely a  carb anywhere, if you care.  Now that we're watching sodium, I  make a copycat Lipton onion mix without  salt.

 The spinach provides the visual interest, marbled throughout.      Serve it with   mashed  potatoes  or cauliflower (prepared just like mashed potatoes, and throw in a little more of that cream cheese while you're at it).

Preheat oven to  350.  Nuke a 10 oz box of frozen spinach, but  don't drain it.  When it's almost done ( maybe around 3-4 minutes left)  add  6 oz cubed cream cheese or mascarpone,  stir, and nuke for another minute or so.  Remove, and stir well  to incorporate the cream cheese. Nuke again  for a few seconds  if necessary.    Let cool briefly,  then mix with 2 lbs ground chuck, 1 envelope Lipton dry onion soup mix, 1  egg.  Mix well.  Form into a loaf shape in the middle of a low, jellyroll - type   pan (so the sides brown well).    Bake about 60 minutes, til done in the center.

A nice, firm texture means it slices beautifully, so  it's perfect for  cold  sandwiches.

Busy-Day Cheesy Mexican Chicken

This recipe makes a lot, but it's easy to cut in half

Mix 1 lb cubed Velveeta cheese with 1 can Rotel diced tomatoes w/chilies - microwave together on low until melted., stirring frequently. Combine that with 3 lbs cooked chicken - breast preferably- cut up, 1 large onion, shopped, 1 can cream of chicken soup, and1 can cream of mushroom soup. Place a medium-size bag of Dorito-type tortilla chips on the counter, and after making a small opening to prevent bursting, crush with your hands. Add to chicken mixture and mix well. Add 1 1/2 c chicken broth. Place it all in a large crock pot and top with another lb of velveeta cheese - shredded or finely cubed. Cook on high for 3 hours or low 7-8 hours.

If you don't want to use a crock pot, bake in a large casserole for 30-45 minutes until cheese is melted and entire casserole is bubbling. Serves 8-10

Good with a green salad with orange sections and avocado.

Baked Haddock in Dill Sour Cream

Place 2 lb fish fillets in a deep baking dish. Mix 2 c. sour cream, 1/2 c real mayonnaise, 1 tsp celery salt, 1/2 tsp pepper, 1/4 tsp thyme and 1/2 tsp paprika. Spread over the fish and sprinkle with 2 tsp dill. Bake in preheated 350 oven 20 minutes, or until fish flakes. Serves 4.

Sylvan Lodge Simple Garlic-Butter Bread

My dad built a small lake resort on Crow Wing Lake in Minnesota many years ago called Thunderbird Lodge. It was almost before my time- we moved to Florida when I was a baby, so I only have a few baby pics of me there. Many years later Mom found this recipe from a resort on Lake Sylvan, Minnesota in the Brainerd Lakes area. The Pillsbury National Forest is nearby and a Minnesota sumnmer vacation can't be beat.

http://www.kavanaughs.com/

This quickly became her favorite recipe to bring to any dinner. I think she clipped it from a Bon Appetit magazine. http://www.bonappetit.com/

1 loaf frozen bread dough- thawed just until it can be handled, about 20 minutes. Cut into 15 pieces. Melt 1/2 stick unsalted butter in a saucepan, stir in 1 TB chopped parsley, 1 TB beaten egg, 1 tsp garlic salt, Roll bread pieces into balls and then roll in the butter mixture, coating completely. Arrange in a single layer in a buttered 9x5 bread-load pan. Let it rise in a warm place, draft-free, until doubled, about 2 1/2 hours.

Preheat oven to 350. Bake until the top is golden brown, about 25 minutes. Let cool slightly in pan before serving.

Mom was still bringing this bubble loaf to family dinners til she passed away at age 92. She was active and still volunteered at the hospital ( and walked there and back!) until she was 90.

Smoky Memphis Style Dry Rub Rubs

Memphis style dry- rubs ribs........ This is one of my own recipes that appeared in Dr. Atkin's first cookbook, back in the 70's ~ not that anyone would know that but me.  On his many talk-show appearances he'd mentioned  a cookbook in the works and asked viewers/dieters to contribute  low carb recipes for his  first recipe book.      I sent six or seven, and never heard a thing, so imagine my surprise a year later to buy the new book, and see every one of them in print, without so much as an acknowledgment or   mention  of  me or any  other contributors!  Hey, thanks a  bunch, Dr. A !.     

This  rub is good on both beef and pork ribs,  baby back or a regular slab.    I like it better than 'wet' ribs any day.  I admit that it bugs me when I read  recipes that start with a dry rub and then serve it with a 'wet' sauce too.  I say never the  two  shall mix;   choose  either wet or dry   when you sit down to enjoy ribs!

Cooking time will vary based on which type you choose and the thickness of both the meat and the bone. (beef will take longer).  They are very similar  to the very famous (and best!)  dry rub ribs anywhere, at the Rendezvous in Memphis.   I have over-indulged there many times, and love their dry-rubbed ribs.  This photo is of the Rendezvous' rib dinner,   yours will look just like this. And rib lovers who are low carbing will appreciate that there are no mean ole saucy carbs, so you can  dig in guilt-free.

If  your pork ribs still have the silvery membrane on the back holding them together, make a few slits with a thin sharp knife and pull that off. Place a single layer of ribs meaty side down in a shallow roasting pan. Roast at 450 for 30 minutes and drain off the  fat. Lower the oven temperature to 350.

Combine 1 TB paprika, 2 tsp chili powder, 3/4 tsp salt, 1/4 tsp dry mustard, 1/4 tsp garlic powder, and 1/8 tsp pepper. ( this is enough for 3 1/2 lbs ribs)

Hopefully you have an extra salt shaker you can put this mix  in - if not,  sprinkle very carefully  so you don't run out too soon... sprinkle evenly on both sides of the ribs,  rub it in just a tad,  and return to the oven at 350, meaty side up.   Roast 30-60 minutes more, until tender and browned.

To be authentic, serve with BBQ baked beans and cole slaw..... I also love them with baked potatoes and a fruity  sour cream 'salad'.   Of course these side dishes will screw  up the whole low-carb  plan but whatever......its just as good with something carb-legal like a  bacon-y spinach salad  or  cheesy cauliflower  that almost tastes  like mac & cheese.

Honey-Pineapple Chicken and Wild Rice

Place 8 chicken breast halves ( skinned and boned) in a shallow 9x13 baking dish. Combine 3/4 c white wine Worcestershire sauce with 1/4 chicken broth, 1 tsp tarragon and 1 16 oz can pineapple chunks in juice. Place in refrigerator and marinate 1 hour.

Drain the chicken and save the marinade, return pineapple and chicken to pan. Bake uncovered at 350 for 35 minutes or until done.

Put reserved marinade in a small saucepan and add 1/4 c. honey ( either 'real' honey, or sugar-free , which is excellent and tastes and cooks exactly like the real thing. I find it at WalMart). Cook over medium heat 5 minutes or until reduced to 1-1/2 c. Spoon over the chicken and pineapple. Serves 8. Terrific with wild rice or brown rice.

Clementine ( or Tangerine) Stir Fried Beef

Use clementines when you can get them, tangerines when you can't.

Combine 1/4 c orange juice concentrate, 1 TB soy sauce, 1 TB cornstarch, 1 tsp ground ginger in a small bowl, mix well with fork or small whisk til smooth. Add 3/4 lb flank steak cut in 3" long stips, 1/4 " thick. Toss.

Heat 1 TB oil in a stir-fry type skillet, wok, or dutch oven over medium high heat> Add 1/2 lb trimmed fresh green beans and cook 1 minutes, til coated with oil. Carefully add 2 TB water and stir fry 3 minutes, til tender-crisp. Spoon onto plates and keep warm.

Add the beef to the pan and stir fry 2-4 minutes, until the beef lose sits pink color. Return green beans to skillet along with 2 tangerines or clementines, peeled and sectioned, and an 8 oz can drained sliced water chestnuts. Heat through, adding about 2 TB water if needed to thin to a sauce-like consistency. Serve over rice.

Greek Gyro Burgers

Better than a making 'real' gyro any day, simply because  finding  and roasting the lamb/beef meat  for slicing is a hassle.   I can find ground lamb almost anywhere, it tastes just as good,  and while white pitas are wonderful, I've found some whole wheat versions that are terrific too, so I have zero guilt  with these sandwiches.

Don't be tempted to skip the fresh mint even if you do have to pay a small fortune  for  a  little package in the produce section...it's key to  the true flavor of both the burger and the tzatzaki sauce, and you'll make this recipe again.  Put the leftover mint, stems discarded, leaves chopped up, in an ice cube tray, fill  with water.  When frozen, pop the cubes into a freezer bag and save til you need some again.

Make the burgers:  mix 1 lb ground lamb ( substitute beef if you must, but I don't want to know about it) , 2 TB plain dry breadcrumbs, 2 TB plain yogurt, 2 TB chopped fresh mint leaves, 1 egg, 1 tsp each: minced garlic, ground cumin, dried oregano.   Shape into 4 patties,  cover and refrigerate while making the tzatziki sauce:

In a small bowl, mix 8 oz plain yogurt, 1 c. seeded, diced, skin-on cucumber, 3 TB chopped red onion, 2 TB chopped fresh mint leaves, 3/4 tsp salt, 1/2 tsp minced garlic.

Grill or broil  for about 10 minutes, til cooked through, to 160 degrees.  Serve in pita bread halves with lettuce leaves, halved cherry tomatoes, and the sauce.

Baked Poppyseed-Ham Sandwches

Combine 1/4 c butter, 1/6 c dijon mustard, 1/8 c finely diced onion, and 2 tsp. poppy seeds. Spread mixture on both cut sides of 8 hamburger buns. Divide 1 lb thin deli sliced ham into 8 portions and place on bun bottoms. Sprinkle evenly with 8 oz shredded Swiss cheese, cover with top bun. Wrap each sandwich in foil. Bake at 350 for 20 minutes, until thoroughly heated. Unwrap and serve. Melty and flavorful!

Serve with baked sweet potatoes ( nuked, to save time), topped with butter and/or brown sugar of course!) Miraculously, low-fat or fat -free butter spreads and Brown Sugar Twin taste every bit as wonderful as the regular versions, making sweet potatoes a quick and wonderful side dish...

Buttermilk Cider Chicken

I see it's not on their posted menu but the Colonial Inn in Concord, MA is known for dishes like this delicious recipe that was featured in one of the cooking magazines a while back. . If you are in the Boston area, plan to visit this charming inn, a National Historic Landmark. Maybe they'll be serving this chicken when you visit.

Place 4 skinless boneless chicken breast halves in a glass dish in 1 c buttermilk. Turn to coat, cover, and refrigerate overnight.

Melt 1 tb butter in a heavy large skillet over medium-high heat. Add 1 red delicious apple and one Granny Smith apple, both cored and cut in 8 wedges. Saute til golden, about 5 minutes, then transfer to a bowl. To the same skillet, add 1 c. apple cider and boil til reduced to 1/2 c, about 8 minutes. Add 1 c. chicken broth and 1 c. heavy cream. Boil til sauce is reduced in half, about 15 minutes.

Darin chicken. Mix flour with salt and pepper. Coat chicken with the flour and cook in heavy skillet in hot oil until browned and cooked through, about 5 minutes per side. Transfer to plates and keep in oven or tent with foil to keep warm. Add apples to the same skillet and reheat over medium heat. Divide the apples among the plates, Add the sauce to the pan and reheat. Stir in 2 TB chives, adjust seasoning to taste, Pour sauce over chicken and sprinkle with chopped pecans if you like.

http://www.concordscolonialinn.com/