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A Mother's Love Never Dies Gloria lived her life demonstrating the qualities of a lady. Raising seven children, she always managed to find a way to approach circumstances without raising her voice, remained patient and caring, and displaying deep concern for our well being. There are so many things to say & so many lovely moments to remember. From giving me hot lemonade when I was sick to the secret of ‘brain food’, hers & mine were fried chicken livers from grocery store in Wichita, Kansas. The one important element is the love she gave to us all. Although her life, at times, was filled with obstacles & perhaps even a bit of despair, she continued to love. And she loved deeply. The love of God flowed through her into each & every one of us & others who she knew. She made each of us seem individual, special & cherished. She had made the comment to my husband, Salah, a few weeks before her passing, “I worry about my children being OK.” A mother’s love never dies. I see that in my three sisters' lives. I have watched from afar the precious interaction of mother & child. From tenderness to discipline, the love a mother pours into her children lasts all through our days. My Mother, Gloria Ann Johnson Hemenway, was a lady who knew how to entertain with style and grace. She made her guests feel welcomed and appreciated, and all who were in her company felt her care and concern. Her attention to detail showed not only her excellent taste but also her concern that each guest knew they were especially invited and honored in her home. This book contains history behind Country Victorian style, party preparations, and recipes that my Mom used to entertain. ~Sara Marie Hantousch
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Section
Page Section
Page Section
Page Section
Page
Wecolme To The Recipe Box
5
Serving Dinner
19
Brunch
25
Appetizing Approaches
44
Country Victorian A Definition
6
Order Of Service
20
Supper
26
The Art of Breaking the Ice
50
Qualities of a Lady
6
Second Helpings
21
Luncheon
27
Gathering Games for Everyone
50
Extravagant Entertaining
7
Clearing The Table
21
Dinner
29
Soup Suggestions
57
Hand-Written Invitations
9
After-Dinner Coffee
21
Family Dinner
30
Stock Versus Broth
57
Essence of Entertaining
12
After Dinner Drinks
21
Late Night Dinner
30
Stock & Broth Varieties
61
Etiquette Essentials
14
Formal Dinner Party
22
Buffets
30
Soup Methods
64
Which Fork Should I Use?
15
Greeting & Seating Guests
22
Barbeques
31
Salad Creation & Ingredients
79
Special Touches
18
Formal Service
23
Menu Making
34
Dressing Choices
116
Dinner Entertaining Etiquette
19
Clearing The Table
24
Breaking Down The Math
35
Salad Greens
85
Before Dinner Drinks
19
Formal Dinner Courses
24
Measurement Guide
42
Salad Accents
93
Late Guests
19
Which Meal Is It?
25
Appetizer Advice
43
Not Just Tossed Salad
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Section Sweet Nothings & Yummy Moments
Page Section 112
Casseroles, Sides & Sauces
Page Section
Page Section
Page
150
Breads
178
Elegant Entrees
215
158
Fillips Or Spreads
184
Fondly Fondue
234
166
Pickles & Relishes
189
Fondue Burguignonne
234
Splendor Visions Of Sugarplums
116
Casseroles, Sides & Sauces Servings
Elevenses & Afternoon Tea
142
Slow Cook Or Not To Slow Cook
Method Proper Pot Of Tea
147
Slow Cook Setups
169
Hamburgers
198
Fondue Chinoise Method
239
Tea Guide
147
Sandwich Sensations
171
Sandwich Styles
192
Cheese Fondue Method
241
How To Brew Tea
148
Sandwich Sensations
171
Sandwich Styles
192
Chocolate Fondue Method
243
How To Serve Tea
148
Sandwich Varieties
173
The Main Event
213
Fondue Fare
245
Beverages
269
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Welcome to Gloria's Country Victorian Entertaining and Recipe Box. Please join us for a stroll through the entertaining culture and mannerisms of a by gone era. My Mother, Gloria Ann Johnson Hemenway, was a mother of seven, grandmother of eight and a great-grandmother of two. She had the special gift of hospitality. When she sent you an invitation to dine at her home, she had painstakingly prepared and planned the event to the hilt. She scoured through several cookbooks and magazines to find just the right combination of recipes to serve to her guests. It did not matter if it was to be a formal meal or a simple meal consisting of sandwiches, she wanted the presentation to be fitting to the occasion. Her gatherings were often centered around a theme: Christmas, New Year's, Easter, Birthday, 4th of July, etc. Whatever the occasion, she would plan the meal, decorations and games around the festive theme chosen. Gloria applied her talent of imagination and creativity to decorate her home and plan for special occasions. She knew how to take simple pieces of construction paper and turn them into fabulous works of art. She taught each of her children, grandchildren and great-grandchildren how to make Easter Baskets using construction paper; she often sent us handmade Valentines from the paper as well. She was an accomplished sewer. She had sewn several outfits for us girls when we were young and also made several outfits for herself. More recently she sewed several medical smocks for my younger sister who is a medical assistant. She had created patterns from Victorian objects [Victorian shoe, purse, hat] to make Christmas ornaments that she used to decorate her tree in a Victorian theme. Her handmade treasures and her thoughtfulness were shared by all. She showered us with love, kindness and generosity. She wanted everyone to feel welcomed and included while in her home. I hope you enjoy the nuances of the Country Victorian style she enjoyed. 5
Country Victorian is the country side of Victorian. It is defined as less fussy than original Victorian & less rustic than other country styles. Country Victorian combines the charm of the past with a modern sensibility. It blends classic Victorian style furnishings with the casual look and feel of country farmhouse decor. The look is less boudoir and more shabby chic vintage, with elements of English country decorating. The Country Victorian style hearkens back to the decor of the Victorian cottages and vacation homes out of the the city. The style is characterized by the use of pastel colors such as mauve, pinks, pale greens, peaches and blues in floral or fruit patterned fabrics. Materials such as wood, brass and iron are key elements in a Country Victorian room: a dark oak chest, an old chest with hand grained wood finishes, or plain wall
bookcases used to display family heirlooms. Painted wicker, cottage flowers and herbs, lightly covered windows draped with gauzy or lacy fabrics all add to the softness of Country Victorian style. Gloria incorporated the Country Victorian style into her home.
A lady should be quiet in her manners, natural and unassuming in her language, careful not to wound no one's feelings, but giving generously and freely from the treasures of her pure mind to her family and friends. Scoring no one openly, she should feel gentle pity for the unfortunate, the inferior and the ignorant, at the same time carrying herself with an innocence and single heartedness which disarms ill nature, and wins respect and love from all. Visit: www.victoriastation.com for more.
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The most appropriate morning dress for a lady upon first rising is a small muslin cap, to hide the hair papers, and a loose robe. Once breakfast is finished the dress should always be adapted to the occasion. Nothing is more proper for the morning than a loosely made dress, high in the neck, with sleeves fastened as the wrist with a band, and belt. For walking dress, the skirt should be allowed only just to touch the ground. If a lady has a special day for the reception of calls, her dress must be of silk, or other goods suitable to the season, or to her position, but must be of quiet colors and plainly worn. Lace collars and cuffs should be worn with this dress, and a certain amount of jewelry is also admissible.
For a drive through the public streets of a city the material cannot be too rich. Silk, velvet & laces, are all appropriate, with rich jewelry & costly furs in cold weather. The full dinner dress for guests admits of great splendor. It may be of any thick texture of silk or velvet for winter or light rich goods for summer, and should be long and sweeping. The fan should be perfect in its way, and the gloves should be quite fresh. Diamonds are used in broaches, pendants, earrings and bracelets. a) All the light neutral tints, and black, dark blue, purple, dark green, garnet, brown and fawn are suited for dinner wear. Costly cashmere, very rich furs, and diamonds, as well as many other brilliant ornaments, are to be forbidden to a young unattached lady
The Victorian era was a period of extravagant entertaining for the upper middle and high classes. Victorian meals consisted of as many as nine courses, although many dishes were light and petite- sized. Fine ingredients, such as exotic spices imported from distant countries, were used in lavishly prepared meals. Culinary schools were established for the first time in history, while popular recipe books by chefs such as Agnes B. Marshall and Isabella Beeton became all the rage in England. Detailed measurements and instructions were written down for the first time during this era.
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New kitchen gadgets such as the can-opener and Ball-Mason jars were introduced. Victorians began adopting a host of manners & customs surrounding mealtime, in accordance with Beeton's maxim: "A place for everything & everything in its place." Through her widely-read recipe books, Beeton also popularized such phrases as "Dine we must and we may as well dine elegantly as well as wholesomely." The institution of afternoon tea became highly popular during the Victorian era. Afternoon tea was invented by Anna Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting. During this time, the noble classes ate large breakfasts ,small lunches and late suppers. Every afternoon, Anna reportedly experienced
whats referred to as a"sinking feeling," so she requested that her servants bring her tea and petite-sized cakes to her boudoir. Many followed the Duchess' lead, and thus the ritual of afternoon tea was birthed. A culture of sorts emerged around the tradition of drinking tea. Fine hotels began to offer tearooms, while tea shops opened for the general public. Tea dances also became popular social events at which Victorian ladies met potential husbands.
The Measuring Stick Of Our Experience We all want a home base where we are accepted and rejuvenated. Each of us brings with this desire the measuring stick of our experience in our own home of origin. For better or worse, that is where our stories begin. There we were shaped, wounded, loved well or not well; we developed our tastes, our preferences, and our prejudices. We remember favorite meals and holidays and family gatherings, or maybe we remember loneliness or sarcasm or sandwiches alone in front of the TV. The bottom line is that place that was home to us, and the relationships that were shaped there, mattered. Home is the base for gatherings that provide the continuity of family. It is where we celebrate the mix of everyday times and special celebrations that shape our sense of identity as a family and our heritage or traditions and values. Home is where family happens, generation after generation. Who knows what memories our children will have of our parents' homes or their aunts' and uncles' homes? Whatever their senses discover there will enrich their experience of the combination of environment and relationships that create home.
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My Mom, Gloria Ann Johnson Hemenway, had created that home base for us. Hers was not so much in the physical surroundings but in spirit of love & making you welcome. Wherever she was, you were home with her. She never tired of hearing our stories & life happenings, always eager to listen. She would pass them on to the next keeping us in the loop! When you came to visit her, she would be at the door waiting & sometimes you could see her peek her head outside to see if you were coming down the hall. Once inside the door, you were transformed into a world of simple elegance & warmth. You were served meals with dinner plates, silverware, glasses and napkins. No paper plates or plastic forks would do. Meals to include Appetizers, salad, main entrée and of course, dessert! Then a few days later, you would receive a handwritten note thanking you for the time shared.
An invitation makes the first impression for any event. Whether formal or casual, large or small, a proper hostess should send out a paper invitation to her guests. There is something rather special about receiving a hand-addressed invitation. Additionally, a paper invitation is more likely to be remembered, as it is usually saved and tacked on a memo board or refrigerator for the guest's continual attention. The most proper of occasions may even require a "save the date" postcard well before the actual invitations are sent. There are a number of etiquette rules for sending out proper invitations. First, a proper invitation requires the appropriate information: The name or occasion of the event (John's 5th Birthday; Susan's Bridal Shower; Thomas' Retirement); The time; the date; the location The person, telephone, email and/or address to whom a response ("R.S.V.P.", which stands for a French phrase, "Repondez, s'il vous plait," which means "Please reply") should be sent; the date an R.S.V.P. is required. The attire (casual, formal or in costume) And, if necessary, information about any gifts (e.g., "Gifts are not required; just bring yourself!" or "David and Emily are registered at...")
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Next, there are a number of conventions for the actual packaging of an invitation. Fold all invitations and response cards, if any, with the wording facing front. Place a stamp on the return response envelope. Place the response card under the flap of return envelope. If there is a reception card, place that card on top on top of the response card. If you are using tissues, place a tissue on top of the invitation. (The tissue is an ancient practice that dates back to when invitations were hand written in pen and ink. The tissue helped keep the wet ink from smearing itself and the other enclosure cards.) Place all enclosure cards on top of the tissue covering the invitation or you can place all enclosure cards inside a folding card. Slide all cards into envelope. If using double envelopes, slide all cards into the inner envelope, then turn it over so the front with the names of your guests is facing you. Slide inner envelope into outer pre-addressed stamped envelope. Finally, take one fully assembled invitation to the post office for weight and size so that you will not receive invitations back in the mail for a shortage of postage
How To Conduct Activities On The Porch In addition to enjoying a picnic out of doors, Victorians appreciated the cool respite provided by a porch during the summer. The Queen Anne house style was popular in both England and in America during the 1870s and 1880s, and its open, spacious porch became a favored spot where lovers courted, families gathered, and friends were entertained. The Victorians had a variety of names for these porches. Some referred to them by the Italian "portico" or "piazza", while others preferred the English term, "gallery." During the late 19th century, the word "verandah," which the British borrowed from India, became fashionable. By the end of the 19th century, most well-to-do homes in the United States featured classic Victorian porches adorned with gingerbread trim, brackets, ornate spindles and spandrels, intricate carved wood balusters, fluted columns, or turned and painted posts. Some families also added cupolas or gazebos to their property.
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Because the porch was an area easily seen by strangers as well as neighbors, rules of proper etiquette applied as much to the use of the porch as to all other aspects of Victorian living. While a Victorian housewife may have spent some time in the afternoon sitting on the porch, doing needle-craft or mending, "real chores" such as peeling potatoes or shucking corn had to be done in the privacy of the kitchen or possibly on a smaller "kitchen porch" at the rear of the house. Cooking was never done outdoors. Neither did a family dine on their front porch in plain view. However, serving afternoon tea or lemonade on the porch was perfectly acceptable. It was also fine for respectable families to enjoy the porch after supper. The porch became a place to enjoy their dessert--typically home-made ice cream--and chat with friends and neighbors. During the summer evenings, youngsters might have brought their musical instrument out onto the porch, to play for the family's entertainment, while the older folks enjoyed a game of checkers or dominoes.
Victorian Lavender Lemonade During the Victorian era, drinking lemonade on one's porch was a popular past-time in the summers. A "ladies-only" light luncheon may also have been served. Below is a simple recipe for lavender lemonade, a drink enjoyed during the 19th century. Consider serving your lemonade in an antique style, glass footed pitcher and tumblers. Victorians believed the violet-hued glass preserved good tidings within their homes. This refreshing beverage is perfect for your Victorian picnic. 5 cups water
Boil 2 1/2 cups of water with the sugar. Add the lavender stems and remove from heat. Place on the lid and let cool. When cool,
1 1/2 cups sugar
add 2 1/2 cups of water and the lemon juice. Strain out the lavender. Serve the lavender lemonade with crushed ice and garnish
12 stems of fresh lavender
with lavender blossoms.
2 1/4 cups lemon juice
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Properly conducted, the dinner party should be a pleasant affair. The dinner being from 5p.m.to8p.m.; the guest continuing at the table for one to two hours. Etiquette demands that each member of the company remain at least an hour after the dinner is finished, it being impolite to hurry away immediately after rising from the table. Take time to consider the following points as you being preparations for the gathering event. For the powder room or bathroom, take a white wash cloth & fold two opposite points to the middle. a) Then roll from one of the other unfolded points all the way until the washcloth is in a log shape. b) Stack about 18 - 24 of these in an attractive basket on the sink. c) All guests will have separate "towels" with which to dry their hands. d) When finished, they can just drop the cloth into another basket that is placed on the floor. Take special note of guests' specific likes/dislikes. a) During future visits add a personal/special touch for each guest, much to their delight. Don't get anxious about any event where you're the entertainer. a) Parties are supposed to relieve stress, so make sure that you stay as cool as you want your party to be. Place a basket of fun slippers by the door for when the house is all hardwood floors that get cold in the winter.
a) Guests are invited to take off their shoes and put on some fun slippers. It's a great conversation starter and practical. It is not so much about what you are serving, but why. a) Just remember that although great food is fabulous, the company always improves the flavor of the event. Make sure that all the guests feel welcome and ensure that everything involved allows for mingling.
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Try not to have an over-abundance of chairs lined up against the wall. a) Fewer chairs and in groupings encourage guests to mingle. Always have extra money on hand to have taxis take your guests home after a few drinks. Make your guests feel like you really want them to be in your home. a) Be it by letting them choose the music b) Helping you make the salad c) Or just sitting and relaxing To get the most from your candles, place your candles in the freezer a few hours before you are going to use them. a) This increases their burning time, and decreases the drips. Ask attendees when they R.S.V.P. if they have any allergies. a) If your guests do have allergies, cook the entire meal without the “offending" ingredient, or prepare something special for your guest. b) When preparing your menu, the most common “allergens" : Fish/Shellfish, Nuts/Peanuts, Milk, Wheat. Add a fresh scent to social occasion in a unique way.
a) Place a bouquet of fresh herbs that compliment your dinner menu near the front door & in each washroom. b) Some good options are: Mint, Rosemary, Cilantro and Sage as they all have a strong aroma. c) Make sure your selected herbs don’t clash with your dinner menu.
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In the middle ages silverware was regarded as too valuable to be arranged on a table and was placed on a side table, next to where the meal was being eaten. a) Until the industrial revolution the use of cutlery was limited primarily to the nobility & upper class. The proper way to eat soup is to move the soup spoon away from your body, filling it to approximately 2/3 of its capacity. a) Then sip the liquid sideways without inserting the whole bowl of the spoon into the mouth. b) If something proves inedible, the proper way to remove it from your mouth is using the same method that it went into your mouth. c) For example, since an olive usually goes into your mouth by hand, remove the pit discreetly by hand. Elbow room requires a minimum of 15 inches between place settings. Cup handles are faced in a four o’clock position for easy access. Indicate you are finished your meal by placing your fork and knife together, diagonally across your plate (from the 10 to 4 o’clock positions). No polite guest will ever smell or examine any article of food before tasting it. a) Such conduct would be an insult to those who have invited him. b) Neither will the host or hostess apologize for the cooking or find fault with each other, the cook or the waiters. c) All having done the best they could, there is nothing left to do but to make the best of everything that is provided. Sit upright, neither too close nor too far away from the table.
Open and spread your napkin upon your lap or breast, if one is provided-otherwise a handkerchief. 14
Victorian hostesses always knew how to set a proper table, and you can learn to do the same. Set the table as beautifully as possible. Use only the snowiest of linen, the brightest of cutlery, and the cleanest of china. To set a basic table, you will need a tablecloth and a place mat, dinner plate, glass, knife, fork, spoon and napkin for each guest. A simple centerpiece, salt and pepper (along with any other seasonings or condiments your family enjoys), is also a wonderful finishing touch. Place the dinner plates one inch from the edge of the table. If there is a pattern in the middle of the plate, make sure that it is on the right side. Place the knife on the right side of the plate, blade inward, one inch from the edge of the table, handle end of knife at the bottom. a) Make sure the knife is placed next to the plate, not underneath the plate. The soup spoon is placed next to the knife, also one inch from the bottom of the table. Place the dinner fork on the left side of the dinner plate, one inch from the edge of the table, making sure it is also next to the plate rather than underneath the plate. The salad fork is placed left of the dinner fork, also one inch from the bottom of the table. If other silverware is needed for dessert or other courses, place the spoons next to the spoons and forks next to the forks. a) Or, place the dessert fork one inch from the top of the dinner plate, with the prongs facing right, the dessert spoon directly above the fork, the opposite direction. If bread is to be served, place a bread plate, with a butter knife lying on top, one inch above the fork(s). The water glass is placed directly above the knife approximately one inch.
If wine is to be served, place a wine glass to the right of the water glass, approximately one inch lower. The napkin is folded in half & placed next to the salad fork, with the crease farthest away from the fork. 15
The is a basic formal place setting for your reference. A dinner plate can have a charger underneath, as well as a soup bowl on top
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Consider The Centerpiece Centerpieces can be simple or elaborate, fun and festive, or elegant and beautiful. Having a centerpiece that is too large and tall is the most common mistake. Table setting themes are easily achieved with seasonal salt and pepper shakers, napkins, flowers, and other items. Make sure that your guests are able to see across the table to others without the centerpiece blocking their view.
Consider The Children It is helpful to consider whether you will have children present at your event. You may want to change out silverware and glass or crystal cups with plastic ware for younger diners. You may provide some "entertainment" during the meal. If your table allows for it, a small cup of crayons and a few sheets of paper go a long way for a young guest who may not be able to sit through several courses without some creative outlet. In addition, children may enjoy making simple place-mats from construction paper to go along with a theme. a) They can be colored, painted, stamped or edges cut to fit in to a certain theme. b) With some simple preparation, your younger guests can make their own placement either before or during a meal.
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Rosette Napkin
For the most effective presentation use a large cloth napkin for this fold Open the napkin completely. Take the left and right sides and fold into the center until they almost touch. Leave a 1/2" opening along the center Pleat the entire length of the folded napkin accordion style at least 8 times. Folds will be approximately 1/4 of an inch wide Pinch the center, and hold in place with a small piece of pipe cleaner. Spread out the pleats to form a round rosette Place a single flower bloom in the center where the pipe cleaner is. A rose, carnation or daisy works nicely for this Place the entire rosette flat on a dinner plate of a contrasting color for the most dramatic affect.
Edible Flower Varieties
Edible flowers can help transform a salad, cheese plate or party platter from good to gourmet with little work. The following is a list of edible flowers to choose from. Make sure to use pesticide free, well washed blooms. Here are a few: Geraniums, Nasturtiums, Pansies, Primroses, Violets, Roses, Squash blossoms, Strawberry blossoms.
Butter Shapes
Molded butter shapes will liven up your dinner table or buffet with little fuss, and it’s easy to do. Soften butter and
Frosted Grapes
Fresh grape clusters - green & red
Wash and dry grapes. Separate into clusters of desired size. Beat pasteurized egg whites until frothy. Using a
1/2 cup pasteurized egg whites
small pastry brush, paint a cluster of grapes with egg whites. Place grapes on a layer of sugar, then shake a
Granulated sugar to coat
thick coating of sugar over the cluster through a sieve. Shake off excess and set the cluster on a wire rack.
spread it evenly into candy molds. Freeze until firm; pop out of the mold and place in the refrigerator until ready to use.
When egg whites have dried, use frosted clusters as edible garnishes.
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Before Dinner Drinks Thoughts When before-drinks or cocktails are served, dinner should be planned for at least an hour later than the time noted on the invitation; 20 minutes later if drinks are not served, which allows late arrivals a moment of relaxation. Guests should be given enough time to have a couple cocktails. Two or three varieties of cocktails should be offered, with the bartender or host indicating what they are: 1. Wine 2. Liquor 3. Soda, Juices, & Sparkling water You may serve light snacks or hors d'oeuvres with drinks. They should have compatible flavors with the food to be served at dinner.
Late Guests
Delay dinner fifteen (15) minutes for a late guest. When the guest arrives, he or she is served the course that is being served at the time.
Serving Dinner When dinner is ready to be served, you should have the table prepared. The candles should be lit and water glasses filled.
If possible have the first course on the plates before guests arrive at the table (but not if it is a hot dish). For a small group announce: "Dinner is ready; shall we go in?" For large groups, ask a few friends to help guide the guests to the dining room.
If people linger with their drinks, suggest that they bring them to the dinner table. Lead the way to dinner.
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Order of Service Since any of the procedures can take time, the host or hostess should insist that guests start eating after three or four people have been served. The female guest of honor seated on the host's right is always served each dish first.
If there is serving help, servers move around the table counterclockwise from her, serving the host last. When food is served directly from the kitchen, service is also counter-clockwise from the female to the host's right, with the host served last. Plates are served from the guests' left side and removed, if possible, from the right. When salad is not served on individual salad plates, serve from a large salad bowl passed from guest to guest, each guest in turn holding it for person on his right. Each dish is supplied with whatever silver is needed for serving it. a) A serving spoon and a large fork are put on most dishes, or the spoon alone is used if the dish is not hard to serve. b) With the spoon underneath, the fork is held with the prongs turned down to hold and balance the portion when both utensils are used. At a more casual dinner party, let guests serve themselves or at least pass the potato and vegetable dishes around the table instead. Dishes are passed counterclockwise to the left and should be passed in the same direction. Bread and other condiments are usually passed around the table by the guests themselves..
a) A guest helps himself to the bread basket with his fingers and lays the roll or bread on his butter plate, except at formal dinners,
b) If there is a choice of two or three sauces or other condiments, place them together in a divided dish, they are passed together & guests are aware of choices. Dessert may be served already placed on individual dessert plates, or the hostess may serve it at the table. When the table is cleared, dishes are removed two at a time, never stacked. Salt-and-pepper containers and condiment dishes are cleared also. To accelerate the clearing process, it is correct to bring back dessert plates, or whatever is needed for the next course, when you return from the kitchen. a) Or have a friend serve the dessert while you finish clearing. 20
Second Helpings If you have a sideboard or serving table, use it as a halfway station between the dinner table &the kitchen. You can have plates for the next course and extra flatware on it. Serving dishes, after being passed, can be left on the serving table on a warming tray or taken to the kitchen and kept warm on the stove. When you see that guests are ready for another portion, get up, get the serving bowl and pass it around
Clearing The Table Salad plates as well as the plates used for the entree are removed before dessert is served. Any salt-and-pepper shakers, unused flat silver, and dishes of nuts are taken off (on a serving tray, if you like). It is safest to remove dishes two at a time. Never stack or scrape the dishes at the table. As mentioned above, each time something is taken to the kitchen, you may bring back dessert plates, salad and salad plates, or whatever is needed. If you wish, you may put a dessert plate at each place you have cleared as you return to take the next plate, or you may serve the dessert at the table. To guests who offer to help you clear, just say, "No, thank you, really it is easier to do it myself" Or you may find that everyone is suddenly on his or her feet and in the kitchen.
a) It's better to designate a serving and cleaning buddy in advance to help-a son or daughter, a close friend b) All other your other guests should be just that, guests, and remain at the table.
After Dinner Coffee & After Dinner Drinks
After-dinner coffee may be served either at the dining table or in another room to which the diners have moved. The hostess pours the coffee right at the dining-room table or from a tray that has been carried to the living room or den. If coffee is served at the table, bottles of after-dinner drinks may also be placed on the table. If coffee is served in the living room, a tray containing bottles and glasses is placed on the coffee table.
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Greeting & Seating Guests Guests are greeted at the door by a housekeeper or temporary help, who take their coats. The hostess stands in the living room, near the door. As guests enter, the hostess greets and welcomes them. The host, who is circulating and talking to other guests, excuses himself and comes to greet each arrival. Pre-Dinner Drinks are served. After the cocktail hour, all guests are invited to proceed to the dining room. The hostess is always the last to go into the dining room when place cards are used. If there are no place cards, the hostess indicates where guests are to sit. Women sit down as soon as they find their places. Men hold the chairs for the women on their right.
The men do not sit down until the hostess is seated. The male guest of honor, seats the woman on his right, and the man on the hostess's left seats her. There are two key considerations in deciding where guests are to be seated. First, seat honored guests at the host's and hostess's right. Second, seat your guests according to whatever arrangement you think they will enjoy the most. There are many choices for determining who sits where. Many hosts like to alternate men and women, and separate husbands and wives. It's up to you, as host, to decide on the most advantageous way to arrange your guests so that the mix will contribute to a pleasant experience. 22
Formal Service At a very formal dinner served by a staff, one server generally stands behind the hostess's chair, except when pouring wine. At a smaller dinner one server will handle everything himself;
a) or, if he has a server to help him, he passes the principal dishes and the server follows with the accompanying dishes. In any case, plates are changed and courses presented in precisely the same manner. No serving dishes or platters are ever put on the table except ornamental compotes of fruit or candy. a) The meat is carved in the kitchen or pantry; and b) Vegetables, bread, and condiments are passed and returned to a side table or the kitchen. From the time the table is set until it is cleared for dessert, a service plate should remain at every place. a) For the first course, the plate on which oysters or clams are served is put on top of the service plate (also called a charger), as is a plate holding fruit or cold seafood in a stemmed glass if they are served. b) At the end of the course the used plate is removed, leaving the service plate. c) The soup plate is also put on top of this same plate. d) When the soup plate is removed, the plate underneath is removed with it. e) The hot plate for the main course is immediately exchanged for the two taken away. The only plates that are properly brought into the dining room one-in-each-hand are for soup and dessert. a) The soup plates are put down on the service plates, which have not been removed b) The dessert plates are put down on the tablecloth. The plates of every other course have to be exchanged, and therefore each individual service requires two hands at a time. 23
Clearing The Table Plates are removed from the diners' right. Glasses are refilled as necessary. Additional knives are placed at the right, while forks are put on as needed at the left. Crumbs are brushed off each place with a tightly folded napkin onto a small tray or a silent butler held under the table edge.
Formal Dinner Courses
Six courses are the maximum for even the most elaborate formal dinner. They are:
Soup, Fresh Fruit Cup, Sliced Melon, or Shellfish (such as clams, oysters, or shrimp). Fish Course unless shellfish is served first. The Entrée or main course (usually roast meat or fowl and vegetables). Salad. The salad is served between the entree and the dessert. Dessert. There are two methods of serving dessert. 1) One is to put the dessert fork and spoon on the dessert plate. If the dessert is served in a glass bowl, the bowl is placed on the plate before it is served. If finger bowls are used, they are brought on another plate after dessert has been served. 2) Another formal way to serve dessert is to bring the finger bowl, as well as the fork and spoon, on a small doily on the dessert plate. The diner puts the finger bowl, with the doily, to the left above his plate and places the fork and spoon each to its proper side. After dessert, the diner dips his fingers, one hand at a time, into the water and then dries his fingers on his napkin. Fruits and Sweets: When fresh fruit is to be served it is passed after the dessert, and decorative sweets, such as mints, are passed last. Coffee can be served with after-dinner drinks.
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Brunch A combination of breakfast and lunch, Brunch is a popular form of entertaining on Sundays and holidays.
The 1896 supplement to the Oxford English Dictionary cites the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers". Brunch may be served around noon, starting with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare. By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. Brunch is cheerful, sociable and inciting. It is talk-compelling. It would promote human happiness in other ways as well.
Dim Sum Brunch
The Dim Sum brunch is popular in Chinese restaurants worldwide.
It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.
College & Hostels Colleges and Hostels serve brunch, especially on Sundays and holidays. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes. Buffets: quiche, large roasts (meat or poultry), cold seafood (shrimp & smoked fish), salads, soups, vegetable dishes, varieties of breadstuffs, & desserts of all sorts. Mimosas, Ramos gin fizzes, brandy milk punches, Bellinis, and Bloody Marys are popular brunch cocktails.
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Supper A well-planned supper is an easy and relaxed form of entertainment. A good formula for a supper menu includes a hearty main dish with well-orchestrated accompaniments. Texture, aroma, color, and tastes all blend to provide harmony and balance. Supper is a name for the evening meal in some dialects of English. While often used interchangeably with "dinner" today, supper was traditionally a separate meal. "Dinner" traditionally referred to the main & most formal meal of the day, which from the Middle Ages until the 18th century, was most often the midday meal. When the evening meal became the main meal, it was referred to as "dinner", and the lighter midday meal was called "luncheon." The term is derived from the French souper, which is still used for this meal in Canadian French, Swiss French and sometimes in Belgian French. It is related to soup. It is also related to the German word for soup, Suppe. The Oxford English Dictionary, however, suggests that the root, sup, retains obscure origins.
Various Usages: Supper may refer to, largely on class-based distinctions: A late-evening snack (working and middle class usage) A a distinction between "supper" as an informal family meal (which would be eaten in the kitchen or family dining room) Opposed to "dinner"; generally a grander affair (either or both in terms of the meal and the courses within the meal itself), eaten in the best dining room May well have guests from outside the household, and for which there may be a dress code. Social interest & hobby clubs that meet in the evening after normal dinner hours will serve "a light supper" after the main business of the meeting. In England & Canada, whereas "dinner", when used for the evening meal, is fairly formal, "supper" is used to describe a less formal, simpler family meal. In some areas of the United Kingdom, "supper" is used to describe an evening meal when dinner has been eaten around noon. In some northern British and Australian homes, as in New Zealand and Ireland, "tea" is used for the evening meal.
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In parts of the United Kingdom, supper is a term for a snack eaten after the evening meal and before bed a) Consisting of a warm, milky drink and British biscuits or cereal, but can include sandwiches. In Ireland, a "chicken supper" is a meal of chips, gravy, onions, peas and chicken breast. Similarly in Scotland and perhaps elsewhere in the United Kingdom, such as in Northern Ireland, a fish supper is a portion of fish and chips. The word is used as a modifier for a range of similar meals, such as a "sausage supper", "pastie supper", "haggis supper" and indicates the presence of chips. In New Zealand it is similar – generally cake and tea/coffee served later in the evening, particularly when people have visitors. The distinction between dinner and supper was common in United States farming communities into the twentieth century. In most parts of The United States and Canada today, "supper" and "dinner" are considered synonyms. In many areas, including Ontario, the term "supper" may be rarely used. a) In Saskatchewan, and much of Atlantic Canada, "supper" means the main meal of the day b) Supper is served in the late afternoon, while "dinner" is served around noon. "Dinner" is used in some areas, such as Newfoundland and Labrador, to describe the noon meal a) Also special meals, such as "Thanksgiving Dinner" or "Christmas Dinner" b) The evening meal being "supper". For harvest meals put on by churches and other community organizations, the term used is "Fowl Supper" (features turkey) or "Fall Supper", never "dinner".
Luncheon Luncheon, commonly abbreviated to lunch, is a midday meal, and is generally smaller than dinner, which is the main meal of the day whenever dinner is eaten. The origin of the words lunch and luncheon relate to a small meal originally eaten at any time of the day or night, but during the 20th century gradually focused toward a small meal eaten at midday.
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Origin of the Term Luncheon The abbreviation "lunch", in use from 1823, is taken from the more formal "luncheon," which the Oxford English Dictionary reports from 1580, is a meal that was inserted between more substantial meals. In medieval Germany, there are references to a noon draught– of ale, with bread– an extra meal between midday dinner and supper, especially during the long hours of hard labour during haying or early harvesting. In Munich, by the 1730s and 1740s, the upper class were rising later, and dining at three or four in the afternoon, and by 1770, their dinner hour in Pomberano was four or five. A formal evening meal, artificially lit by candles, sometimes with entertainment, was a "supper party" as late as the Regency era. In the 19th century, male artisans went home for a brief dinner, where their wives fed them. a) The workplace became farther from the home, working men took to providing themselves with something portable to eat at a break during the middle of the day. In parts of India a light, portable lunch is known as tiffin. Ladies whose husbands would eat at the club would be free to leave the house and have lunch with one another, not in restaurants until the 20th century. In the 1945 edition of Etiquette, Emily Post still referred to luncheon as "generally given by and for women, but it is not unusual, especially in summer places or in town on Saturday or Sunday, to include an equal number of men"– hence the mildly disparaging phrase, "the ladies who lunch". Lunch was a ladies' light meal; when the Prince of Wales stopped to eat a dainty luncheon with lady friends, he was laughed at for this effeminacy. Afternoon tea supplemented this luncheon at four o'clock, from the 1840s.
Mrs Beeton's Book of Household Management (1861)– a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton– had much less to explain about luncheon than about dinners or ball suppers:
“The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, etc. If a substantial meal is desired, rump-steaks or mutton chops may be served, as also veal cutlets, kidneys, brains, guts, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding.”
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Dinner Dinner is a word used with different, overlapping meanings; it is often the name given to the main meal of the day, or sometimes to the noon, early afternoon or evening meal, regardless of its relative size. Depending upon culture, dinner may actually be the first, second, third or fourth meal of the day. Historically, it is referred to the first meal of the day, eaten around noon, and is still occasionally used for a noontime meal, if it is a large or main meal; the meaning as the evening meal is becoming increasingly common in the English-speaking world. In most modern usages, the term dinner refers to the evening meal, which is often the most significant meal of the day in English-speaking cultures. a) When using this meaning, the preceding meals are usually referred to as breakfast and lunch. In some areas, the tradition of using dinner to mean the most important meal of the day regardless of time of day leads to a variable name for meals depending on the combination of their size and the time of day, while in others meal names are fixed based on the time they are consumed.
In systems in which dinner is the meal usually eaten at the end of the day, an individual dinner may still refer to a main or more sophisticated meal at any time in the day, such as a banquet, feast, or a special meal eaten on a Sunday. In parts of the rural American South and northern England, the word "dinner" traditionally has been used for the midday meal even if it was a light snack taken to school or work (and not for supper). The (lighter) meal following dinner has traditionally been referred to as "supper" or tea, though middle and northern English people still often refer to a large evening meal as tea, with "dinner" being reserved for the noontime meal. In Europe the fashionable hour for dinner began to be incrementally postponed during the 18th century, to two and three in the afternoon, until at the time of the First French Empire an English traveler to Paris remarked upon the "abominable habit of dining as late as seven in the evening". "Dinner" sometimes denotes a formal meal where people who dine together are formally dressed and consume food with an array of utensils. Dinners are often divided into three or more courses. Appetizers consisting of options such as soup, salad etc., followed by the main course and dessert 29
Family Dinners Family-style dining is a method of serving food to diners seated at a table in which the main and side dishes are brought to the table in serving bowls or on platters that are passed between the the diners, who take what they want and transfer it to their own plates.
Late Night Dinners Whether after the theater or a sporting event, a concert or quiet evening at home, the late night supper remains an intimate and friendly way to culminate and evening's entertainment. Assemble your warming plates, chafing dishes and casseroles, and have fun.
Buffets Buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels & many social events. Buffets usually have some hot dishes, so the term "cold buffet" has been developed. Hot or cold buffets usually involve plates, bowls, and cutlery. A "finger buffet" is an array of foods that are designed to be small & easily consumed by hand alone, such as: cupcakes, slices of pizza, foods on cocktail sticks.
Origin of Buffets The buffet table originates from the Brännvinsbord—Swedish schnapps (shot of alcoholic beverage) table from the middle of 16th century. This custom had its prime during the early 18th century, and was developed into the more modern buffet around the beginning of 19th century.
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The smörgåsbord buffet did not increase in popularity until the expansion of the railroads throughout Europe. The smörgåsbord table originally was a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served. Smörgåsbord became internationally known as "smorgasbord" at the 1939 New York World's Fair exhibition. The term buffet originally referred to the French sideboard furniture where the food was served, but eventually became applied to the serving format. The word buffet became popular inthe second half of the 20th century after the Swedes had popularized the smorgasbord in New York.
Barbecues
Barbecue (also barbeque, BBQ and barbie) is a method & apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours. The term as a noun can refer to the meat or to the cooking apparatus itself (the "barbecue grill" or simply "barbecue"). The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Barbecue has numerous regional variations in many parts of the world.
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Origin of the Term Barbecue Barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as "sacred fire pit." The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks. Traditional barbacoa involves digging a hole in the ground and placing some meat with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.
Both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English. The Oxford English Dictionary cites the first recorded use of the word in the English language as a verb in 1661. The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. Samuel Johnson's 1756 dictionary gave the following definitions: a) "To Barbecue– a term for dressing a whole hog" b) "Barbecue– a hog dressed whole" In the southeastern United States, the word barbecue is used as a noun referring to roast pork. a) While in the southwestern states, cuts of beef are often cooked. In British usage, barbecuing refers to a fast cooking process directly over high heat a) While grilling refers to cooking under a source of direct, high heat b) known in the United States and Canada as broiling.
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In American English usage: a) Grilling refers to a fast process over high heat. b) A typical U.S. home grill: food is cooked on a grate directly over hot charcoal. c) Barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). d) A U.S. Barbecue: the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado. Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. a) This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called hot smoking.
Events and Gatherings for Barbeques The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the late afternoon or evening.
In the southern United States, outdoor gatherings are not typically called "barbecues" unless barbecue itself will actually be on the menu. a) Instead generally favoring the word "cookouts".
The device used for cooking at a barbecue is commonly referred to as a "barbecue", "barbecue grill", or "grill". In North Carolina, however, "barbecue" is a noun primarily referring to the food. a) Never used by native North Carolinians to describe the act of cooking or the device on which the meat is cooked.
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Breaking Down the Math For many people, one of the toughest challenges when planning a party is trying to decide how much food they will need to serve. I'd love to say that there is a fool-proof formula to solve this dilemma but, in the end, the answer to this question involves more art than science.
Many factors come into play when you make your plans including the length of your party, the type of food you'll be serving, the composition of men, women and children in your group, as well as the richness of the food you plan to serve. The time of your party is also very important. An after-dinner cocktail party requires much less food than an all-afternoon barbecue. Fortunately, there are a number of general principles you can follow when planning your menu and recipes. Begin by following these "rules of thumb" and write down your initial thoughts. Then look at the big picture several times over a period of a few days to make adjustments to your plan. Always round up your estimates, don't round them down. Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest. For example, shellfish appetizers are always popular, so serve as much as your budget allows. The more choices you offer, the smaller your calculation of individual portion size should be. That said, you can assume your guests will taste everything on a buffet, but the tastes will be small. However, overall consumption per individual will be greater than if there were fewer choices. Add "bulk" items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots. When hosting a cocktail party, nuts, olives, pretzels, etc. provide a little extra security that you'll have enough for all but requires no extra work. 34
Here are basic guidelines for individual serving sizes of various foods. Multiply these estimates by your number of guests and, once again, always round up your estimates. Portion Size Per Person
Hors D'oeuvres How many different appetizers should you serve? Less than 12 guests: 2 to 3 types of appetizers 12 to 20 guests: 4 to 5 types of appetizers 20 guests or more: 6 different appetizers or more
How many appetizers should you make? Breakfast, Lunch, or Afternoon: 1 to 3 pieces per person per hour
Evening Event Followed by Dinner: 2 to 3 pieces per person per hour Evening Event without Dinner: 5 to 6 pieces per person per hour 6 bites when preceding a meal. 4 - 6 bites per hour when hors d'oeuvres are the meal. The longer your party and the larger your guest list, the greater the number of selections you should offer
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The Main Meal Poultry, Meat or Fish
Rice or Grains
Potatoes
Vegetables
Beans
Pasta
Green Salad
6 ounces=One Main Dish
1.5 ounces=Side Dish
5 ounces
4 ounces
2 ounces=Side Dish
2 ounces=Side Dish
1 ounce
8 ounces=2 or more Main Courses
2 ounces=Main Dish
3 ounces=First Course
Undressed
(example Risotto)
4 ounces=Main Dish
Weight
Desserts 1 slice cake, tart or pastry
4 ounces creamy dessert such as
5 ounces ice cream
Note: When serving two of either dessert,
pudding or mousse
reduce each by a little less than half.
Beverages Tea
Coffee
Ice
Non-Alcoholic
Champagne & Wine
Liqueur
Punch & Soft Drinks
¼ cup per
½ cup per
1 lb per
1 cup per
1 bottle per 5 guests with other drinks
One 750 ml holds about eight
1 gallon for every 12 guests
Person
Person
Person
Person per hour
1 bottle per 3-4 if served alone
3 oz servings. Most guests will
More if your guests are big drinkers
have 1-2 drinks per hour
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What Wine To Serve? With Appetizers and soup
Serve Dry Sherry
Temperature Chilled slightly
Port White Wine Desserts, Nuts, Fruits, Cookies
Muscatel
Chilled or at cool room temperature
Sweet Sherry Madeira Meat, Game, Cheese, Spaghetti, etc
Burgundy Claret
Room temperature
Red Chianti Meat, Game, Cheese, Spaghetti, etc.
Rose
Refrigerate 2 to 4 hours
Sauterne Chablis Seafood, Chicken, Eggs, Light Entrees, etc
Rhine Wine
Refrigerate 2 to 4 hours, never put ice in wine
Reisling Rose 37
Common Mistakes Repetition of food or flavors
Too many strong or distinctive flavors that conflict with one another
All bland foods
Too many foods prepared the same way, such as fried foods
Simple Rules To Follow Allow yourself time to plan.
Read the recipe carefully before you start
Gather all the ingredients
Read the recipe again
Preheat and know your oven
Cold foods should always be served properly chilled, and hot foods piping hot
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Success Tips Balance number of dishes that are made ahead and last minute preparation.
Serve a light desert with a hearty main course and vice versa.
Offer cold dishes that are prepared in advance and ones hot from the oven.
Serve at least one hot dish, even for a midsummer meal.
When baking in heat-proof glass pans, lower oven temperature 25ºF
A perfect luncheon is light and simple but satisfying.
Fruit slices & a simple veggie tray add color, variety & good nutrition
Be sure to have enough non-alcoholic and low calorie beverages on hand as well.
Use generous-sized serving dishes so that food may be arranged attractively
The best salad of all is the ever popular green salad, with any appropriate
without crowding or danger of spilling when served.
additions, tossed in dressing, in a large wooden or glass bowl.
If you don't know all of the food preferences of your guests, be sure that you have
For better results when making candies & meringues, wait for a cool sunny day, as
something for vegetarians.
rain & humidity can make this difficult.
To check the accuracy of cooking thermometers, place in boiling water & if the
Prepare as much as possible prior to your guests' arrival so you spend less time in
thermometer reads 212ºF, it accurate.
the kitchen & more time enjoying your company.
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If You Run Out & Clean Up Tips No Breads Crumbs: Use crushed corn flakes or any other unsweetened flaked cereal.
No Honey: use 1 ¼ cup sugar plus ¼ cup water.
No Hollandaise Sauce: For small quantities [for sauce or glaze] substitute mayo
No Cake Flour: Sift all-purpose flour and use 7/8 cup for the 1 cup of cake flour.
No Buttermilk: Use 1 Tbsp vinegar or lemon juice to 1 cup milk. Let stand 10 minutes
No Butter: you can use margarine, 1 cup to 1 cup. Or you can use 7/8 cup of vegetable
before using.
shortening plus ½ tsp salt.
No Fresh Herbs or Spices: Substitute dried herbs and spices: ¼ cup chopped =1 Tbsp
Aluminum Stain: When you use an aluminum pan as the water bath for baking
dried, 1 tsp chopped fresh = ¼ tsp dried
custard or pudding, add 1 tsp of cream of tartar to water to avoid discoloring the pan.
No unsweetened Chocolate[Baker's Chocolate]: For 1 square [1 ounce] use 3 Tbsp
No All-Purpose Flour for gravies: If you need 2 Tbsp of flour for gravy, you can
unsweetened cocoa plus 1 Tbsp shortening.
substitute 1 Tbsp cornstarch, rice, starch or arrowroot.
No Corn Syrup: use 1 cup sugar plus ¼ cup water or liquid called for in recipe.
Cleaning Glass, Ceramic and Porcelain cookware: use oven-cleaner.
Cleaning Blender: Put a few drops of detergent in it, fill partly with hot water, cover
Broken Egg: If you drop an egg on the floor, sprinkle it heavily with salt and leave for
and turn it on for a few seconds. Rinse and drain dry.
5 to 10 minutes. Sweep up the dried egg into dust pan.
No Catchup: Combine 1 cup tomato sauce or mashed canned tomatoes, ¼ cup firmly packed brown sugar, 2 Tbsp vinegar, ¼ tsp cinnamon and a dash each ground cloves and allspice. 40
Rescues & Speed Up Tips Too Sweet: Add vinegar to taste.
Too Sharp: You can soften the taste by adding 1 or 2 tsp of sugar.
Even-Cut Onion Rings: Cut before peeling. Slip the peel off each slice.
Too Salty Soup or Stew: Add cut raw potato to the pot, discarding the potato when it is boiled.
Cutting Sticky Foods: For moisturized prunes, dates, marshmallows,
Burnt Butter: When sauteing in butter it is wise to add a little vegetable oil to prevent the
candied fruits, use kitchen shears dipped periodically in hot water.
butter from browning.
Heavy Cream Won't Whip: Chill cream, bowl and beater or set bowl in a
Speedy Coffee: To make a large amount of instant coffee quickly, use your electric percolator
bowl of ice while you whip. If cream still does not stiffen, gradually whip in
[without basket or stem]. Fill it with the correct amount of water and coffee and plug in.
3 or 4 drops of lemon juice. Curdled Hollandaise: Remove sauce from heat and beat in 1 tsp hot water, a few drops at a time. Do not return to heat. Serve warm or at room
Quick-chill gelatin: Gelatin mixtures for molds or aspics can be poured in a metal pan and placed in freezer for 15 minutes. Stir occasionally.
temperature. Measuring Sticky Liquids: If you need to measure syrup or honey, oil the
Browning Meat: Avoid pot watching by browning meatballs, stew meat or pot roasts in the
cup with vegetable oil, or first use the cup to measure the oil or shortening
broiler or oven. Spread meat on rack in shallow pan and broil or bake at 450ºF until browned
needed for the recipe.
on top: turn and brown on other side. Then proceed with recipe.
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How much do I buy? When a recipe calls for a certain portion, this chart helps you to purchase the appropriate amount. 1 cup graham cracker crumbs = 14 squares
4 tsp orange zest = 1 medium orange
1 cup chopped carrot = 1 large carrot
1/3 cup orange juice = 1 medium orange
1 cup chopped sweet pepper = 1 large pepper
2 cups sliced strawberries = 1 pint berries
1 cup chopped tomato = 1 large tomato
1 egg white = 2 tsp. powdered egg whites + 2 Tbs. Water
1/2 cup diced celery = 1 large rib
4 cups sifted flour = 3 1/2 cups unsifted
3 Tbsp sliced scallion - 1 large scallion
1 cup soft bread crumbs = 2 slices fresh bread
4 tsp chopped garlic = 1 large clove
1 cup bread cubes = 2 slices fresh bread
3 Tbsp lemon juice = 1 medium lemon
2 cups shredded hard cheese = 8 ounces cheese
2 tsp lemon zest = 1 medium lemon
4 cups sliced raw potatoes = 4 medium size potatoes
1 cup chopped onion = 1 large onion
1/2 cup mashed banana = 1 medium banana
Cups per pound flour, sifted all-purpose
4 cups
cake flour, sifted
4 ¾ cups
rice
2 ¼ cups
butter
2 cups
cheese, grated
4 cups
2 Tbsp lime juice = 1 lime
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Appetizer or cocktail parties are a great way for guests to socialize while eating. These simple tricks will please your party guests and will help create a festive atmosphere and a memorable occasion.
Time Saving Tips Prepare dips and marinated dishes one or two days ahead Pre-slice and chop ingredients and store them in plastic bags or containers in your refrigerator - assemble them the day of the event Decorate the party area and set out non-perishables including serving utensils and dishes the night before
Appetizer Serving Suggestions Make appetizers small enough to be eaten in one bite for less mess Garnish serving trays with kale, olives, parsley or lemon peel and line bowls with cabbage leaves Serve appetizers and dips in interesting vessels such as hollowed cabbage, bread, pumpkins or watermelons Place appetizers in multiple locations rather than having one table. This encourages your guests to move around more Serve cold foods such as vegetables, shrimp and cubed cheese in a ring of ice Stash fresh trays of appetizers in the kitchen so you can quickly refill Provide easy-to-find receptacles for used napkins, skewers, or other consumable items appetizer recipes
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Makes 16 servings
Snickerdoodle Chex Mix ¼ cup sugar
In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn. In 1 cup
1 tsp ground cinnamon
microwaveable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over
2 cups Cinnamon Chex Cereal
cereal mixture, stirring until evenly coated. Microwave uncovered on High about 2 minutes, stirring after 1 minute.
2 cups Chocolate Chex Cereal
Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle remaining sugar mixture; stir.
4 cups popped popcorn
Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
¼ cup butter
Makes12-15 appetizers
Mandarin Chicken Bites 1 cup flour
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and shake to coat. In a skillet,
½ tsp salt
brown chicken in butter until juices run clear. In a pan, combine the oranges, marmalade and tarragon; bring to
¼ tsp pepper
boil. Pour over chicken; stir gently to coat. Serve with toothpicks.
1 lb boneless skinless chicken breast, cut into 2” cubes. 2 Tbsp butter 1-11 oz mandarin oranges, drained 2/3 cup orange marmalade ½ tsp dried tarragon
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Makes 12 Appetizers
Rumaki 6 chicken livers
Cut the chicken livers in half, cut each water chestnut into three pieces. Pour sauce over the livers and chestnuts in
4 water chestnuts
bowl, refrigerate abot4 hours. Drain. Cut bacon slices in half. Wrap a piece of liver and a piece of water chestnut in
6 slices of bacon
each bacon slice. Secure with toothpick; roll in brown sugar. Set oven at broil or 550°. Broil; turning occasionally; 3
Teriyaki Sauce For Rumaki
Mix all ingredients
Brown sugar
to 4 inches from heat 10 minutes or until crisp.
¼ cup salad oil
2 Tbsp catchup
¼ cup soy sauce
1 Tbsp vinegar
¼ tsp pepper 2 clove garlic, crushed
French Fried Onion Rings 4 large onions, sliced
Mix ¼ cup milk with one large egg. Dip rings into egg-mixture, then into pancake flour mix. Lay them out on
¼ cup milk
brown paper to dry until ready to fry. Fry in deep fat at about 360°. Can be prepared ahead of time.
1 large egg Pancake Flour Mix 45
Makes one large ball or sixteen small ones
Cheese Ball 1 jar Rocha blue cheese
Mix well and form into ball. Chill overnight. Bring out to room temperature 2 hours before serving. Sprinkle
1 jar old English cheese
with chopped slated pecans. Serve with round crackers.
1-3 oz pkg cream cheese ¼ tsp paprika Dash of onion powder [or grated onion] Keep 3 weeks in sealed containers
Party Mix ½ pound Spanish peanuts
Combine all dry ingredients in a large pan. Add butter, Worcestershire and salts; mix together thoroughly.
½ pound mix nuts
Bake 250° for 2 hours, stirring every 15 minutes. Mix well.
3 ¾ cup pretzels 3 cup Wheat Chex 5 ½ cup Cheerios 4 cup Rice Chex ½ pound butter 1 Tbsp Worcestershire sauce 1 ½ tsp garlic salt 1 ½ tsp celery 46
Makes 2 ½ dozen pretzels
Pretzels ½ tsp salt
Pour water in bowl. Gently stir in yeast, salt and sugar to dissolve. Mix in flour and form a ball. Knead dough,
4 ½ to 5 cups flour
then let it rest 1 hour. Roll pieces of dough into strips about ½ thick and 6 inch long. Fold strips into pretzel
1 beaten egg
shapes and place on a lightly greased cookie sheet. Brush lightly with egg and sprinkle with coarse salt. Bake
Coarse [kosher] salt
12-15 minutes 475° oven.
1 to 1 ½ cups warm water 1 pkg dry yeast ½ tsp sugar Makes 2 cups
Guacamole 2 ripe avocados, pitted/peeled
Mash avocado, add onion, peppers, lemon juice, salt, pepper and ascorbic acid mix. Beat until creamy. Gently
1 medium onion, finely chopped
fold in tomato. Cover and chill until served.
2 green chili peppers, finely chopped 1 Tbsp lemon juice 1 tsp salt ½ tsp pepper ½ tsp ascorbic acid mixture 1 med tomato, peeled, finely chopped 47
Mexican Dip 1-15oz can re-fried beans
On large platter spread out re-fried beans. Peel and mash avocados. Spread over re-fried beans. Mix with
3 med avocados
lemon juice; salt and pepper to taste. Mix sour cream, mayo and taco seasoning; spread over avocado layer.
2 tbsp lemon juice
Sprinkle with cheese, tomatoes, olives, and green onions.
salt-pepper ½ mayo 1 cup sour cream 1 pkg taco seasoning ripe black olives green onions, finely chopped shredded cheese tomato, finely chopped corn or tortilla chips
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Makes 45 appetizers
Fried Cheese Meltaways Vegetable oil
Heat oil [2 inches] in deep-fat fryer or saucepan to 375°. Beat 1 cup baking mix, the milk and egg with hand
1 cup Bisquick baking mix
beater until smooth. Coat cheese cubes lightly with baking mix. Insert round wooden pick in each cheese cube;
½ cup milk
dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully, until golden brown,
1 egg
1-2 minutes; drain on paper towel.
1 lb Monterrey jack, cheddar, American, Swiss or mozzarella cheese, cut into ¾ cubes Bisquick baking mix
Beer-cheese bites
Makes 80 appetizers
2 cups Bisquick baking mix
Heat oven to 450°. Mix baking mix, cheese and beer until soft dough forms; beat vigorously 20 strokes. Gently
½ cup shredded cheddar cheese [about 2 ounces]
smooth dough into ball on floured cloth covered board. Knead 5 times. Roll into rectangle, 16 x 10 inches. Cut
½ cup beer
into 2-inch squares; cut squares diagonally into halves. Spread with melted butter; sprinkle with sesame or
2 Tbsp butter, melted
poppy seed. Separate and place on ungreased cookie sheets. Bake until brown, about 8 minutes.
sesame seed or poppy seed
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Gloria would often include party games with her gatherings. She wanted her guests to feel welcomed and part of the crowd. Guests were greeted with a warm 'hello' and at times a quick “Let me pin this on your back, please.” She used The Complete Book of Games and Stunts for ideas for icebreakers, games, fun activities. She enjoyed watching the reactions of the guests while encouraging all to participate in the interactions of the games. She would not stand for anyone to feel left out of the fun. The intention behind the games were not to be competitive but to bring the guests together as a group. The following are a few examples.
Mixers A 'mixer' is an organized activity used to acquaint the guests with one another, to form them into partnerships or teams, and to eliminate undesired inhibitions.
Autograph Mixer
Each player is given a pencil and a small card or folder. They are directed to obtain the autographs of all the others present-perhaps also their addresses, occupations, or other information appropriate to the occasion.
Gift Shake
A coin, a box of candy, or some other small object but desirable is given secretly to each one of several players. It is announced that certain
Bingo Mixer
Each player is given a card showing a diagram of squares, the number of squares corresponding to the number of the guests present. The
unidentified players have valuable objects and that each will present his object to the tenth person who shakes hands with them. diagram consists of the required number of horizontal rows of four or five squares each. The player then gets the autograph of all the others, one autograph in each square. When all the autographs have been obtained, the leader calls names at random, preferably from slips drawn from a bowl or hat. As each name is called, the players check it off on their cards, and the first one to check all the names in any horizontal row is the winner. They are awarded a door prize.
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Partner Mixers Many social games and other activities are played by people in pairs or other small groups. Of course, these groups can be formed in a variety of ways with no difficulty, but it is best that they be formed by some device that is in itself a good social activity and that serves as a mixer or ice-breaker. The most common method of obtaining partners involves matching actual objects, words, ideas, actions, or the like. Objects, words, or instructions are distributed at random and for each item there is a corresponding one. Each player must find the other player who has the matching item. It is the seeking and finding that provides the fun.
Name It
In this variation, one set consists of actual objects or pictures of objects, and the other set consists of the names of the objects. The players
Split Pairs
A list is made in advance of common expressions in which two words are connected by and, such as cup and saucer, bow and arrow,
find their partners by matching names and objects. Antony and Cleopatra, Jack and Jill, up and down, or to and fro. Such pairs are sometimes called affinities. One word of each pair is
written on a card and the other on a second card. The cards are then distributed so that one word of each pair goes to one half of the guests and the other to the other half of the guests. The players find their partners by matching the words and completing the pairs.
Split Similes
This is the same as Split Pairs except that the expressions that are split and distributed are common similes, such as strong as an ox, read
State Capital
Names of the states are distributed among half of the guests and names of their capitals among the other half of the guests. States and
Partners
as a beet, dead as a doornail.
capitals are matched for partners. If preferred, outlines of the states may be used, pairing them with wither the names of the states or the capitals.
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Noncompetitive Games Silly Answers
Each player is given a question, and an answer to an entirely unrelated questions. In turn, each player reads their question and then the answer, a combination that is likely to be very amusing. The leader[host] finds in advance, genuine questions and answers from printed lists, they must be on a variety of topics. The leader writes each question on one slip and each answer on a different slip. The questions are mixed up in one container, the answers in another. Each player draws one slip from each container. They then read the question followed by the answer.
Royal Order of Siam
This old favorite is best with three or four people at the same time [but no more]. The people, as part of the initiation into the Royal Order of Siam, are required to learn and repeat certain Siamese words. Following directions, they kneel in a row and extend both arms overhead. They bend forward and place both palms flat on the floor in front, repeating as they do so the Siamese words “O wha”. Then they rise to the original kneeling position with arms overhead saying, as they rise, “Tah Goo.” They bow forward a second time, saying the word “Siam”. Following the leader they go through these motions several times, gradually increasing speed, and continue until each one discovers that they have been saying, “Oh, what a goose I am.”
Where Am I?
The leader in advance writes out on a slips a specific place, doing some definite thing. Examples might be “in the Library of Congress reading a book”, “at an ice rink playing hockey”, or “at home playing the piano”. The leader places the slips in container. One player
chooses a slip randomly out of the container. The object is to find out where he is and what is he doing. The other players, in turn, ask questions in an attempt to learn where he is and what is he doing. All questions must be answered by “Yes,” “No,” or “I don't know.” The first person to get the complete answer is the next odd man who chooses a new slip. 52
Who Am I?
Each player has pinned on his back a sheet of paper on which is written the name of a well-known person-living or dead, real or fictional. The object is to find out the name on the paper. To do so, he asks each of the other players one question only, a question that can be be answered “Yes,” “No,” or “I don't know.” Then each player questioned in turn directs a question at the other. In short, each of the each of the two asks the other a question. When a player has learned the name on his placard, he removes it but remains in the game to answer questions until all have learned their location and activity.
How Was She/He Dressed?
One of the guests, chosen by the leader, with a rather unusual attire enters the room, and the players are told to observe the guest carefully. The guest should wear or carry as many distinct articles as possible-shoes, overshoes, stockings, skirt blouse, coat, hat, handbag, raincoat, umbrella, and so forth. The guest walks around for a minute or tow, chats with a few players, and then walks out. Each player must write down as many of the articles as possible. Score one point for each article correctly listed, and subtract two for each one listed but not worn.
Hide In Sight
The Leader takes a small object, such as a thimble, a short pencil, or a nail, and shows it to the others. Then the others leave the room, and while they are gone the leader places the object somewhere in the room where it can be seen without anything being moved. The players come back to the room, and each tries to find the object. When one does find it, he quietly takes his seat in such a way as not to reveal the hiding place. The game continues until all are seated.
Hidden Treasure
This game is a sort of multiple Hide in Sight. Each player is given a list of numerous small objects that have been hidden about the room. He finds the articles and indicates the location of each on a sheet of paper. The list need not be confined to concrete objects, but might also include such things as a word on the cover of a book or something found in a picture that hangs on the wall. The winner is the one who accumulates the longest correct list within a given time [5-10 minutes]. 53
Button, Button
All players but one stand in a circle, each with both hands held forward, palms together. The odd man holds his hands in the same position, with a button between them. He goes to the circle players one at a time and passes his own two hands downward between those of each player in such a way that the others cannot tell whether he has left the button there or not. He moves rapidly until has left the button in one of them.
Then he says to all: “Button, Button, who has the button?” Each player makes a guess until the one with the button is discovered. The one who makes the correct guess is next to pass the button.
Clothespin Drop
A quart milk bottle or other similar container is placed on the floor behind and close to a straight-backed chair. Using ten clothespins & taking turns, each contestant reaches over the chair trying to drop the ten clothespins, one at a time into the bottle or container. He may touch the back of the chair, but must not hold his hand lower than the top of the chair back. He scores one point for clothespin that drops in the bottle.
Riddles and Conundrums The word “riddle” is of rather uncertain definition, being applied to a considerable variety of puzzling questions and statements. The best known kind of riddle is the
conundrum, which is based on a pun; the pun may be either in the answer or in the question. Many riddles, while stated as questions, are really not intended to be answered, but merely to offer opportunities for clever statements or “wise-cracks” by the questioner.
Bible Conundrums Who was the first man mentioned in the Bible?
Answer: Chap. One.
Who was the fastest runner in history?
Answer: Adam; he was first in the human race.
At what time of day was Adam born?
Answer: A little before Eve. 54
What did Adam and Eve do when they were expelled from the Garden of Eden?
Answer: They raised Cain.
Who was the first great financier?
Answer: Noah, he floated his stock while the whole world was in liquidation.
Why could nobody play cards in the Ark?
Answer: Because Noah sat on the deck.
When was paper money first mentioned in the Bible?
Answer: When the dove brought the green back to Noah.
Alphabet and Spelling Conundrums Why is the letter A like noon?
Answer: Because it is in the middle of day.
Why should men avoid the letter A?
Answer: Because it makes men mean.
Why is kiss spelled with two s's?
Answer: Because it always takes two to complete the spell.
What occurs once in a minute, twice in a moment, and not once in a hundred years?
Answer: The letter M.
What is the center of gravity?
Answer: The letter V.
What word can be pronounced quicker by adding a syllable to it?
Answer: The word quick.
What is the longest word in the English language?
Answer: The word smiles, because it has a mile between the first and last letters.
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Miscellaneous Conundrums Which day is the longest?
Answer: Sunday, because all the others are week-days.
What men are above board in their movements?
Answer: Chess men.
When does a man wear a large watch?
Answer: When he expects to have a big time.
When is soup sure to run out of the bowl?
Answer: When there is a leek in it.
Why is the interior of a theater such a sad place?
Answer: Because all the seats are in tiers.
Why will the people of Ireland soon be the richest in the world?
Because their capital is always Dublin.
Why does a train never sit down?
Answer: Because it has a tender behind.
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Stock Versus Broth Often stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. There is technically a difference between the two. Broth is water simmered with vegetables, aromatics, and meat, and can include some bones. It is cooked for a short period of time, usually 45 minutes to 2 hours,
then strained and seasoned. The goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on it's own as a soup (or soup base along with other ingredients). Broth usually stays fluid when chilled. Stock is water simmered with vegetables, aromatics, and animal bones, sometimes roasted, and sometimes with some meat still attached. It is cooked for a medium period of time, usually 4 to 6 hours, then strained. It is usually not seasoned at this stage. The goal of stock is to extract the collagen from the connective tissues and bones being simmered, which give stock its thick, gelatinous quality. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; rather, it's used to deglaze a pan, or as a base for a rich sauce or gravy. Stock is also a great binder to use instead of cream or butter, or used in a broth-like manner (just add some water to it). There are other differences as well; chief among them is seasoning. Stock is a liquid that is left unseasoned for cooking with. But broth is usually seasoned and can be drunk or eaten on its own. Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes, as cooking base in the US, or as Oxo cubes in Britain, after a common brand of stock cube sold there. 57
Basic Rules A few basic rules are commonly prescribed for preparing stock: Use a stockpot that is tall and narrow to help slow water loss from evaporation. Meat stocks benefit from long, slow cooking. Vegetable stocks do not. Quick vegetable stocks should take 25 to 30 minutes Basic vegetable stocks, 45 minutes to one hour. Chicken or beef stocks can take anywhere from one hour to five or longer if you're using a slow cooker. The stock ingredients are simmered starting with cold water. This promotes the extraction of collagen, which may be sealed in by hot water. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. Note: If a stock is boiled, it will be cloudy. Salt is usually not added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces. Meat is added to a stock before vegetables, and the "scum" that rises to the surface is skimmed off before further ingredients are added. Stocks can be frozen and kept indefinitely but are better fresh. The refrigerator shelf life of a stock is three to four days
a) The stock can be boiled at the end of this period and the life extended another three to four days. Vegetables added to a soup taste better if you sauté them in a little butter first. Did you know that Lettuce loves fat? Fat can be removed from hot soup by floating a large lettuce leaf on the surface. Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes. a) Discard the cubes before they melt. 58
Certain herbs and vegetables will turn bitter as they steep. Strain as soon as the stock is finished. Never over-boil soups as they lose their color. Camouflage the burnt taste from your soups & stews by pouring the liquid gently & carefully into a clean pan a) Flavor it with curry powder or mustard Salty Soup: Place a raw potato in the bowl & it will absorb the extra salt. Thickening for the Soups: Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired. A cold soup should always be thoroughly chilled. a) Prepare and refrigerate the day before, if you can. b) When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer. A liner plate placed under each bowl allows you to serve bowls filled with hot or cold liquid gracefully. a) Use a salad plate beneath rimless bowls b) Use a ten-inch dinner plate beneath rimmed bowls. c) The plate also gives your guests a place to put the spoon when they have finished eating, and helps to protect the table.
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Dos And Don’t s Some vegetables should be avoided altogether in stocks. a) The cabbage family: turnips, rutabagas, Brussels sprouts, broccoli, cauliflower, etc. b) Nor do most powdered herbs, ground black pepper, artichoke trimmings, or too many greens. Use whole peppercorns and bay leaves, as these are easy to strain out. Cool your strained stock by filling the kitchen sink with ice water. a) Place the pot in the cold water bath, and stir every once in awhile, or until the broth is tepid. Store in the refrigerator for up to five days, or in the freezer for up to three months
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Stock and Broth Varieties Meat
Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock. Cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer & fresher-tasting stock. Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. Pork is considered unsuitable for stock in European cooking due to its greasiness (although 19th century recipes for consomme & traditional aspic included slices of mild ham). Mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.
Bones
Veal, beef, & chicken bones are most commonly used. The flavor of the stock comes from the cartilage & connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat.
Mirepoix
Mirepoix is a combination of onions, carrots, celery, & sometimes other vegetables. Often, the less desirable parts of the vegetables (such as carrot
skins & celery ends) are used that may not otherwise be eaten. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavors that these portions impart.
Herbs & Spices
The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme. Other ingredients that can be added to a bouquet garni include fennel, dried ornage peel, fresh or dired rosemary, tarragon, and basil. This is often placed in a sachet to make it easier to remove once the stock is cooked. Is using dred herbs, arrange them on a square of cheesecloth and tie the corners with a kitchen string to create a small bag. If using frsh herbs, simply tie them in a bunch. The bouquet garni is added to the pot with the first ingredients and will slowly release its flavor as the liquid simmers. 61
Chicken stock
should be cooked for 3–4 hours.
Fish stock
is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 20-25 minutes ,cooking any longer spoils the flavour.
Concentrated fish stock
is called "fish fumet." In Japanese cooking, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking
Fond blanc, or white stock
is made by using raw bones and white mirepoix. Chicken bones are the most common for fond blanc.
Fond brun, or brown stock
The brown color is achieved by roasting the bones and mirepoix. This also adds a rich, full flavour. Veal bones are the most
skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
common type used in a fond brun. Tomato paste is often added (sometimes thinned tomato paste is painted onto the roasting bones). The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin, as well as giving color to the stock.
Glace viande
is stock made from bones, usually from veal, that is highly concentrated by reduction.
Ham stock
common in Cajun cooking, is made from ham hocks.
Au Jus
is a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired.
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Lamb stock
should be cooked for 5 hours. To make a lamb jus, start with a chicken stock and roasted lamb necks and bones.
Master stock
is a special Chinese stock used primarily for poaching meats, flavoured with soy sauce, sugar, ginger, garlic, and
Prawn stock
is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa.
Veal stock
should be cooked for 8 hours.
Vegetable stock
is made only of vegetables.
Remouillage
is a second stock made from the same set of bones.
other aromatics.
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Serves 4
Onion Soup 3 Tbsp butter-browned
Allow about 45 minutes to cook the onions; very slow cooking will give them a deep golden color and release their full flavor. Melt
4 c thinly sliced onions
butter in a large pot, add the onions and cook them very slowly over low heat, stirring often. Stir in sugar and flour cook for 3
½ tsp sugarplums
minutes. Add the water and simmer partially covered for 30 minutes. Add salt and pepper to taste. Serve with a slice of French
1 Tbsp flour
bread in oven-proof bowl. Before serving, sprinkle each bowl with grated Parmesan cheese. Place bowls in a 400°F oven until
4 c water
cheese is melted and browned.
salt and freshly ground pepper 4 slices dried or toasted French bread ½ c freshly grated Parmesan cheese
Oyster Stew 3 cups shucked oysters with their liquor
Strain the liquor from the oysters and combine it with the milk and cream in a large saucepan. Bring to a boil. Add the oysters,
2 cups milk
whole or coarsely chopped, simmer for 1 minute, or until oysters become plump. Season with salt and pepper to taste. Serve the
1 cup light cream
stew in warmed bowls with a pat of butter and sprinkling of paprika.
Salt and freshly ground white pepper Butter Paprika
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Serves 6
Tomato Soup 4 cups water
Put all ingredients except the butter in a large enamel or stainless steel saucepan, bring the mixture to a boil, and
½ pound potatoes, chopped
simmer it for 15-20 minutes, or until the vegetables are tender. Remove the bay leaf. Purée the mixture in a food mill,
½ pound tomatoes, peeled, seeded, and chopped
blender, or food processor. Rinse the pan & return the soup to it. Reheat it. Serve in warmed bowls & top each serving
1 medium onion, chopped
with a small pat of butter.
1 bay leaf ½ tsp dried thyme Salt and freshly ground black pepper Butter Serves 4
Lenny Li’s Egg Soup 20 oz chicken broth, diluted with water as directed
In large saucepan, bring to boil chicken broth and water over medium heat. Meanwhile, cut steak into julienne
½ lb top sirloin or flank steak
strips. Marinate about 10 minutes in mixture of water, cornstarch, and soy sauce. Drain. Stir boiling broth to make
1 tsp cornstarch
minutes until meat is cooked. Spoon hot soup into serving bowls. Top with green onions and cilantro sprigs, if
1 tsp soy sauce
used. Serve immediately.
2 Tbsp water
it swirl. Pour in beaten eggs in a thin stream. Reduce heat. Cook 1 minute. Spoon in beef strips. Simmer about 3
2 eggs lightly beaten ¼ cup thinly sliced green onions Cilantro sprigs, optional
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Serves 4-6
French Onion Soup 2 Tbsp butter
In a large saucepan melt the butter and cook the onions until they are golden. Stir in the flour and cook, stirring, for 5
4 medium onions, thinly sliced
minutes. Stir in the stock or bouillon, add wine, if desired, and seasoning as desired. Place the bread slices in the bottom of a
1 tsp all purpose flour
casserole or individual oven-proof bowls in a hot oven or under the broiler until the cheese is melted. Or put a slice of bread
6 cups beef stock
in each bowl, sprinkle it with grated cheese, and pour the hot soup over it. The bread will rise to the surface.
or beef bouillon made from 4 cubes with 6 cups of water, heated
½ cup dry red or dry white wine[optional] Salt and freshly ground pepper 6 slices French bread, lightly toasted 3 Tbsp grated Gruyère cheese
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Potage Parmentier
Serves 10-12
[Potato-Onion Soup] 4 cups chopped onions
In a soup pot simmer the onions, potatoes, and parsley in the stock, broth or bouillon, until the vegetables are tender.
4 cups chopped potatoes
Purée the mixture in a food mill, blender or food processor. Rinse the pan, return the soup to it, and add the milk. Season
5 sprigs of parsley
with salt-pepper to taste. Just before serving, add the cream if desired. Sprinkle each serving with parsley or chives.
10 cups chicken stock, canned chicken broth, or chicken bouillon made from 10 cubes with 10 cups of hot water 1 ½ cups milk salt and freshly ground white pepper ½ cup heavy cream[optional] Chopped parsley or fresh chives
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Serves 6
Creamy Pumpkin Soup 2 Tbsp butter
In a soup pot melt the butter and cook the onion until it is tender but not browned. Add the vegetables and the stock or
1 medium onion, finely chopped
broth. Season with salt, pepper, hot pepper sauce [if desired], celery leaves, and fresh parsley to taste. Cook the vegetables
4 cups peeled, chopped pumpkin meat
until they are tender. Purée the mixture in a food mill, blender, or food processor. Rinse the pot and return the soup to it.
or canned pumpkin [unsweetened] 1 potato, diced
Add the butter and cream, as desired, and heat through. Serve the soup with croutons. Note: for a festive presentation, serve this soup in a hallowed out pumpkin.
2 medium tomatoes, peeled, seeded, and chopped
4 cups chicken stock, canned chicken broth, or water Chopped celery leaves Chopped parsley Salt Freshly ground black pepper 2 Tbsp butter Light cream Croutons 68
Serves 6
Lobster Bisque 1 1-pound lobster, cooked
Remove all the meat from the lobster shell and chop it. Discard the green tomalley but reserve the coral, if any. Put the shell
1 ½ cups chicken stock, canned chicken
and any scraps, in a large saucepan with the stock, onion, parsley, and peppercorns, bring the mixture to a boil, and simmer
broth or vegetable stock
for 20 minutes. Strain and reserve the broth. If there is coral, push it through a fine sieve and combine it with the butter and
1 medium onion, chopped
flour to make a paste. Note: if there is no coral, combine the butter and flour only. Add the mixture to the hot milk, stir until it
4 sprigs parsley
is thickened, and add it to the reserved broth. Stir in the tomato paste and add the lobster meat and cream. Season with salt-
5 peppercorns
pepper to taste and heat through. Sprinkle with paprika and serve.
2 Tbsp butter 2 Tbsp all purpose flour 2 cups hot milk 1 Tbsp tomato paste ½ cup heavy cream Salt and freshly ground white pepper paprika
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New England Clam Chowder 2 ounces salt pork or 2 slices Bacon, blanched for 5 minutes in boiling water and diced
In a skillet fry the salt pork or bacon until it is crisp. Remove it and reserve. Add the onion to the skillet and cook until it is tender. Put the potatoes in a large saucepan, add water to cover, about 1 ½ cups, and bring to boil. Simmer for about 15
1 medium onion, finely chopped
minutes, or until the potatoes are just tender. Add the salt pork, onion, and clam liquor, bring the mixture to a boil, and
2 medium potatoes, diced
simmer for about 5 minutes. Add clams and heat them over low heat until they are are just heated through. Serve the
1 ½ cups chopped, cooked, fresh clams
chowder garnished with parsley and add a dab of butter sprinkled with paprika to each bowl.
with their liquor or juices [see NOTE] or canned
NOTE: the large hard-shell clams called quahogs are traditional in this New England chowder, though smaller cherry
2 cups light cream or milk
stone clams could be used. Cook the fresh shucked clams in their liquor until they become plump. Remove the clams with
Salt and freshly ground white pepper
a slotted spoon and finely chop them. Reserve the liquor in which they were cooked.
Parsley Butter Paprika
Manhattan Clam Chowder
Substitute tomato juice for the cream or milk and 1 ½ cups clam juice for the water in which the potatoes are cooked.
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Serves 4.
Spinach Celery Soup 1 bunch spinach
Wash and stem spinach [remove stems]. Chop leaves. Set aside. In saucepan, sauté celery, carrot and onions in heated
1 carrot, peeled and chopped
Combine pureed mixture and spinach leaves in saucepan.
6 green onions, thinly sliced
Bring to a boil. Add cream and chervil. Reduce heat. Simmer 10 to 15 minutes. Stir in lemon juice. Pour into soup
2 Tbsp butter
bowls. Sprinkle with parsley. Garnish with lemon slices before serving.
2 stalks, celery, thinly sliced
butter for 3 to 5 minutes, stirring. Add chicken broth. Remove from heat. Puree mixture in blender [or food processor].
2 cans chicken broth [20 oz total] 1 cup whipping cream ½ tsp dried chervil leaves 2 Tbsp lemon juice 1 Tbsp chopped fresh parsley Lemon slices for garnish
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French Vegetable Soup ¼ cup butter
Melt butter in 4-quart saucepan. Add onions, celery and mushrooms. Cook about 3 minutes, stirring occasionally, until
1 bunch green onions, sliced
onion is soft. Remove vegetables. Add potato, turnip, broth and marjoram to pot. Bring to boil. Cover and cook gently for 20
1 cup sliced celery
minutes or until potatoes and turnips are fork-tender. Strain vegetables. Put into blender or food processor with steel blade
½ lb fresh mushrooms, sliced
in place. Process until pureed. Or, press through a fine meshed sieve. Return to pan. Stir in lemon juice, salt, black pepper
[your choice of mushroom] 1 medium potato, pared, diced 1 small turnip, pared, diced
and cream. Reheat but do not boil. Garnish with reserved mushroom slices and chives. Good with hot French bread, cheese and cold cuts.
4 cups chicken broth ½ tsp dried marjoram leaves 2 Tbsp lemon juice ½ tsp salt ¼ tsp freshly ground black pepper 1/3 cup whipping cream Chopped chives and mushroom slices for garnish
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Gypsy Soup 2 medium ripe tomatoes
Plunge the tomatoes in warm water to skin and cut them open; squeeze out the seeds; discard. Chop pulp and set aside. Heat
2 Tbsp olive oil
the oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potatoes and sauté over medium heat for about 5
2 cup chopped onion
minutes. Add salt and sauté 5 minutes more. Add seasonings and water; cover and simmer about 15 minutes. Add tomato,
3 medium cloves garlic, crushed
beans or pepper, and chick peas. Cover and simmer for about 10 minutes or until the veggies are tender. Taste to adjust
1 stalk celery, minced
seasonings and serve.
2 cup peeled diced, sweet potatoes 1 tsp salt
2 tsp paprika 1 tsp turmeric 1 tsp basil Dash of cinnamon Dash of cayenne pepper [optional, not if any allergies] 1 bay leaf 1 medium bell pepper, diced [may substitute green beans] 1 ½ cup cooked chick peas 73
Potato Soup 6 medium potatoes
Boil 6 potatoes with skins. Use just enough water to cover. No salt. Keep water. Peel and dice into bite size pieces. Add soup,
1 cream of celery soup
milk, potato water and bacon. Microwave celery and onion [3-4 minutes]. Add to rest of ingredients. Add 4 oz of cheese.
½ -1 cup milk
Warm and season with salt and pepper.
1/2 pkg bacon, fried and crumbled 3 stalks celery, diced 1 medium onion 4 oz shredded cheese
Potato Soup [Microwavable] ½ lb bacon
Chop bacon into small pieces. Combine onion and bacon in microwave proof dish. Microwave on full power 9-11 minutes
1 cup chopped onion
until bacon is cooked until tender. Add potatoes and ¼ cup water. Lower and cook 10-12 minutes until potatoes tender.
5 cup peeled and cubed potatoes
Add rest of ingredients and cook medium temperature 9-11 minutes. Do not boil.
¼ cup water 1 can [16 oz] whole kernel corn 21/2 cup milk 1 cup water 1 tsp salt ¼ tsp pepper
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Minestrone Soup 2 Tbsp olive oil
1 tsp basil
Heat olive oil in a kettle or Dutch oven. Add onion, garlic, salt; sauté over medium heat for 5
2 cup chopped onion
1 medium green pepper, diced
minutes. Add celery, carrot, oregano, pepper and basil. Cover and cook over low heat about 10
3 medium clove garlic,
3-4 cup water
minutes stirring occasionally. Add bell pepper, zucchini, water and tomato puree. Cover and
minced
1 14 ½ oz can tomato
simmer about 15 minutes. Add chick peas or kidney beans and simmer another 5 minutes. Bring
1 ½ -2 tsp salt 1 stalk celery, minced 1 small zucchini, diced
puree [2 cups] 1-1 ½ cup cooked chick peas
Serve with parsley and Parmesan cheese.
or kidney beans
1 medium carrot, diced
1-1 ½ cup dry pasta
1 tsp oregano
1-2 medium ripe tomatoes,
fresh black pepper to taste
soup to a gentle boil. Add pasta. Stir and cook until the pasta is tender. Stir in the fresh tomatoes.
diced ½ freshly minced parsley Parmesan cheese
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Serves 6
Cream of Chicken Soup 3 Tbsp butter
In a large saucepan melt the butter, stir in the flour, and cook for 1 minute. Stir in the stock or the broth and stir until the
3 Tbsp all purpose flour
mixture is thickened. Add ¾ of the cream, bring to a boil, and remove the pan from the heat. In a small bowl beat the egg
4 cups chicken stock or
yolks with the remaining ¼ cup cream and wine or sherry. Slowly beat in some of the hot liquid. Then beat the egg-mixture
canned chicken broth 1 cup light cream
into the soup. Reheat but do not let the soup boil or the eggs will scramble. Season the soup with salt-pepper to taste and sprinkle with paprika.
2 egg yolks ½ cup Madeira wine or dry sherry Salt and freshly ground white pepper paprika Serves 6
Cheddar Cheese Soup 4 Tbsp butter
In a large saucepan melt the butter and cook the onion until it is tender, for about 5 minutes. Stir in the flour and cook,
1 medium onion, finely chopped
stirring, until it is blended. Add the stock or broth gradually and cook, stirring constantly, until it is thickened. Stir in m
¼ cup all purpose flour
ilk, bring the mixture to a boil, and remove the pan from the heat. Add the cheese, stirring until it melts. If the cheese does
3 cups chicken stock or
not melt completely, cook the soup over low heat for 1 to 2 minutes. Serve the soup immediately.
canned chicken broth
3 cups milk
4 cups coarsely grated mild cheddar cheese
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Split Pea Soup 2 cups split peas
In a soup pot combine the split peas, stock, broth, or water, carrot, celery, onion, garlic, lettuce or spinach, and bouquet
10 cups chicken stock, canned chicken
garni. Bring the liquid to a boil, and simmer it, partially covered, adding more stock or water as needed, for 2 to 3 hours, or
broth or water
1 carrot, sliced
1 celery stalk, chopped
until the peas are tender. Stir occasionally to prevent scorching. Remove the bouquet garni, and purée the mixture in a food mill, blender, or food processor. Rinse the pot, return the soup to it, and season with salt-pepper to taste. Add more stock or water if the soup is too thick. Serve the soup with croutons.
1 medium onion, sliced 1 clove garlic 1 cup chopped lettuce or spinach Bouquet garni: 1 bay leaf, ½ tsp dried thyme, and 4 sprigs parsley Salt and freshly ground black pepper Croutons
With Frankfurters
Add slices of cooked frankfurters to the soup before serving [other kinds of sausages may be used].
With Ham
Toss cubes of cooked ham in butter in a skillet until they are heated through and add them to soup before serving.
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Serves 4
Cheesy Broccoli Soup 1 ½ cup chopped broccoli
Place veggies and broth in pan. Bring to boil; reduce heat; cover and cook until veggies are tender. Mix milk,
¼ cup onion, chopped
and mix begins to just boil. Remove from heat. Add cheese. Stir until melted.
¼ cup diced celery
cornstarch, salt, pepper and thyme; add to cooked veggies. Cook stirring constantly until soup is slightly thickened
1 cup chicken broth 2 cup milk 2 Tbsp cornstarch ¼ tsp salt Dash of pepper and thyme ¼ cup Swiss cheese, grated
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Dressing Choices You can enjoy a simple salad or an elegant one, as a main dish or an accompaniment. No matter how magnificent your salad may be on its own, a complementary dressing will add immeasurably to its appeal. The very best of green salads need light, subtle dressings to enhance their flavors. More substantial salads need dressings too, to blend
their ingredients and to add special accents. Using different oils will produce dressings that differ in taste and texture from basic recipes. “Salad oil” [blended vegetable oil] is only one of an increasing array of alternatives. Other oils include rich virgin olive oil [from the first pressing]; lighter oils, such as corn, peanut, or safflower; more delicately flavored oils-walnut, hazelnut, even apricot. If premixing is unavoidable, store the dressing, covered, in the refrigerator. Serve it at room temperature on welldried, slightly chilled greens. Remember, too, that a salad dressed too early or too heavily soon becomes limp. There are endless salad dressings possibilities, but most are variations on two basic types: 1. Vinaigrette 2. Mayonnaise
Vinaigrette Sometimes called French dressing, combines oil with vinegar and can be varied almost infinitely with the selection of herbs and spices for specific flavors. Vinegars abound as well: wine, white or red; cider; tarragon; shallot or garlic flavored; and mild rice vinegar. A vinaigrette should not be made too far in advance.
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Makes ½ cup
Vinaigrette Dressing 2 Tbsp red or white vinegar
Blend all the ingredients, except the pepper, in a blender or food processor, or in a jar with a tight fitting lid, until the
6-8 Tbsp olive oil
mixture is well combined. Transfer the dressing to a container and add pepper to taste. NOTE: For a lighter dressing,
½ tsp salt
combine 3 to 4 Tbsp of olive oil and 3 to 4 Tbsp salad oil.
¾ tsp Dijon mustard 2 tsp finely chopped shallots Freshly ground black pepper
With Avocado
Beat ½ mashed avocado [approximately ½ cup] into 1 cup Vinaigrette. Serve the dressing immediately on sliced tomatoes or citrus fruit salad.
With Capers
Add 1/3 cup finely chopped capers to 1 cup Vinaigrette. Drizzle over sliced tomatoes, fish, or poultry salad.
With Chives
Add 1 Tbsp each of chopped fresh chives and finely chopped shallots or onion to 1 cup Vinaigrette.
With Cucumber
Add 3 Tbsp grated cucumber and 1 Tbsp chopped fresh chives to 1 cup Vinaigrette.
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With Curry
Add ¼ tsp curry powder and 1 Tbsp finely chopped scallions or shallots to 1 cup Vinaigrette.
With Garlic
In a blender or food processor blend 1 cup Vinaigrette with 1 clove garlic for 10 seconds. Or let the garlic marinate in the
With Herbs
Add 3 sprigs parsley, finely chopped, 1 tsp dried tarragon, and 1 tsp fresh basil [or ½ tsp dried basil] to 1 cup
With Sesame Seeds
Preheat the oven to 350°F. On a baking sheet toast ¼ cup sesame seeds for 15 minutes. Or saute them in 1 Tbsp olive oil
dressing in the refrigerator overnight. Remove the garlic before serving. Vinaigrette.
until they are lightly browned. Add the sesame seeds and 1 small garlic clove, finely chopped, to 1 cup Vinaigrette.
Tarragon Vinaigrette
Substitute tarragon vinegar for the red or white vinegar in the master Vinaigrette recipe.
Vinaigrette Chiffonade
Add 1 Tbsp each of chopped pickled beets, drained; chopped green olives, drained; chopped fresh chives; chopped parsley; and 2 hard-boiled eggs, coarsely chopped, to 1 cup Vinaigrette.
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Mayonnaise Based Dressings Combines oil with an emulsion of egg yolks. Mayonnaise also combines well with additional ingredients for many splendid variations. Mayonnaise is best when fresh. One caution about mayonnaise and its variations should be observed without fail. It will harbor increasing numbers of bacteria-the common cause of food poisoning-as it becomes warm. If you include dishes prepared with mayonnaise in a picnic or lawn party menu, be sure they are refrigerated or stored in ice-filled hampers until ready to serve. Makes 1 ½ cups
Mayonnaise 1 egg
1 ½ Tbsp fresh lemon juice, or white wine vinegar, or a combination of both
Blend the egg, lemon juice or vinegar, mustard, salt, and pepper together in a blender or food processor for 30 seconds. Wit the motor still running add the oil in a slow steady stream and blend until the oil is incorporated and the mixture is
thickened. If the mayonnaise seems too thick, thin it with a little water or heavy cream. Adjust the seasonings to taste and
1 tsp Dijon mustard
serve the dressing immediately or place in a tightly covered jar and store in the refrigerator for up to 7 days. If the mayonnaise
¼ tsp freshly ground white pepper
separates, bring to room temperature and stir gently.
1 cup olive oil or salad oil or a combination of both
Curry mayonnaise
Combine 1 cup Mayonnaise with 1 ½ tsp curry powder and 1 small clove garlic, mashed and stir the mixture until it is well
Dill Mayonnaise
Fold 1/3 cup sour cream into 2 cups Mayonnaise. Add 1/3 cup snipped fresh dill, 2 tsp Dijon mustard, and 1 tsp anchovy paste.
Herb Mayonnaise
Combine 1 c up Mayonnaise with 1 Tbsp of one or a combination of all the following finely chopped fresh herbs: parsley, basil,
blended. Serve with egg, potato, artichoke, tomato, poultry, or seafood salad. If desired, add 1 clove garlic, finely chopped, and stir until well blended. Use on bean, cucumber, or egg salad. tarragon, chives. One Tbsp dried oregano can also be added. Stir until well combined. Serve with macaroni, vegetable, meat, seafood, or egg salad.
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Dairy Product Dressings A third type of salad dressing is based on dairy products, such as yogurt, cheese, and sour cream. Many of this type are fairly low in calories and high in protein-a special plus. Makes ¾ cup
Cream Cheese Dressing 3 ounces cream cheese, softened
In a bowl combine the cheese, honey, and salt. Stir in lemon juice and orange juice, and beat until smooth. Serve with
2 tsp honey
fruit salad.
2 tsp fresh lemon juice 3 Tbsp fresh orange juice ¼ tsp salt Makes 2 cups
Avocado Dressing 1 cup mashed avocado
Blend all the ingredients, except pepper, in a blender or food processor until well combined and add pepper to taste.
1 cup sour cream
Serve with fruit salads.
2 Tbsp sugar 2 Tbsp fresh lime juice Freshly ground white pepper
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Sour Cream & Honey Dressing
Makes 1 cup
1 cup sour cream
In a bowl combine all the ingredients, except the salt, and mix until blended. Add salt to taste and chill. Serve with
2 Tbsp honey
fruit salads.
1 ½ tsp fresh lemon juice Salt
With Orange Rind
add ¼ tsp grated orange rind. Makes 1 cup
Cinnamon Yogurt Dressing 1 cup plain yogurt
Place the yogurt in a bowl and beat in the sugar and cinnamon until well blended. Fold in the mint and chill. Serve
1 ½ Tbsp confectioner's sugar [powdered
with fruit salads.
sugar] ¼ tsp cinnamon 1 Tbsp finely chopped fresh mint
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Salad Greens You have seen “greens” at the produce stand or in the supermarket: you may have not tried the more interesting ones. You can combine any greens to create salads that vary widely in taste and texture, some subtle, some strong, to accompany almost any soup or sandwich. Perk up a salad with arrugula or dandelion greens to complement a subtle soup or sandwich. Rely on Bibb or Boston lettuce with a light and creamy dressing to accompany a highly seasoned heartier dish. Whatever you choose, select your greens with care. Inspect each head of lettuce. Choose only those that are firm and bright in color. Avoid any greens that are limp and discolored. Only the freshest of greens can be counted on to lend the drips texture that is so essential to a green salad. Try not to shop to far in advance of the preparation of your salad. If greens are not to be used immediately, store them in the vegetable compartment of your refrigerator a) Making sure that the bottom of the drawer is dry. Do not wash them until you begin preparing the salad a) They will stay crisp in the meantime. Watercress, parsley, scallions, and other cut herbs keep best chilled, with the stems in water. a) After washing, refrigerate them standing in partially filled glasses. To prepare greens for your salad, trim them, discard wilted outer leaves, then rinse under cold running water. a) Some greens, particularly spinach, chicory, and dandelion, should be rinsed in a sink full of cold water to remove grit. Washed green should be thoroughly dried, since excess moisture may spoil the texture of your dressing. a) You can dry them with paper or kitchen towels, or use a salad spinner-a basket within a basket that spins to dry greens. Assemble your salad and dress it lightly just before serving. Toss in some croutons. 85
Catalog of Greens NOTE: Please view pictorial chart to familiarize yourself with each type of greens.
1. Arugula
Alternate names: Rocket, Italian cress, Mediterranean rocket, arugula, arrugula, roquette, rucola. Characteristics: Possibly the most wellknown variety of salad green, arugula forms the basis of many a salad. Originating from the Mediterranean, this green tastes more peppery than bitter and is especially associated with Italian dishes like pesto. The edges of baby arugula aren't as defined.
2. Baby Beet Greens
Characteristics: When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking
3. Butter Head
Alternate name: Butter lettuce, Boston, bibb (limestone). Characteristics: A type of head lettuce, the leaves of Boston and bibb lettuces are
Lettuce
4. Cress
and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter. soft. And as this variety's name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is usually sold in a plastic container to protect the delicate leaves. Characteristics: Watercress, the most popular type of cress sold in the United States. Other varieties include upland cress, curly cress, and land cress. A peppery taste is characteristic of all varieties. Sold in bunches, watercress has a tough, fibrous stem and small green leaves. Be sure to wash cress thoroughly, since they often grow in sandy ground.
5. Dandelion Greens
Characteristics: Dandelions have a somewhat bitter flavor, which Europeans appreciate more than Americans. Older dandelion greens should be cooked; younger ones can be cooked or served raw as a salad green. They're available year-round, but they're best in the spring.
Substitutes: watercress (not as bitter) OR curly endive OR escarole OR arugula OR collard greens (if cooked).
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6. Endive
Alternate names: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory. Characteristics: The unique oval shape, soft satiny texture, and slight bitterness all mean endive's a great addition to any salad. It's scoop like shape makes for edible servers, perfect for small appetizers.
7. Escarole
Alternate names: Batavian endive, escarole, broad-leaved endive. Characteristics: Related to frisée, this mildly bitter leafy green is large
8. Frisée
Alternate names: Curly endive, chicory, chicory endive, curly chicory. Characteristics: These curled leaves tinged with yellow and green
and crisp. Escarole is often used in soups and paired with beans, reflecting its popularity in Italian cuisine. are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole.
9. Green Cabbage
So pale that it's sometimes called white cabbage, green cabbage has a firm, compact head and distinctive flavor.
10. Iceberg Lettuce
Alternate names: Crisp head. Characteristics: The perennial best seller because of its dependably crisp texture and mild flavor, iceberg
11. Loose leaf
Alternate names: Leaf lettuce, green leaf lettuce, red leaf lettuce. Characteristics: They have a mild flavor and are very pliable, despite the
Lettuce
lettuce is being put to new uses as a cooling palate refresher for the fiery hot dishes. crunchy stem. Their uneven ruffled surfaces add layers of texture to salads. Because the leaves are so large, it's best to tear them up into bite-size pieces.
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12. Mâche
Alternate names: Field salad, lamb's lettuce, corn salad, field lettuce, fetticus. Characteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a salad with a base of Mâche can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care.
13. Mizuna
Alternate names: Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Pepper grass. Characteristics: This
Japanese mustard green is typically sold as part of a pre made salad mix but can be purchased loose at the farmers' market or specialty shop. Mizuna has a relatively strong pungent flavor when compared to other salad greens, but its flavor won't overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture.
14. Napa Cabbage
Alternate names: celery cabbage, Chinese cabbage. A bit sweeter than more familiar cabbages, napa has a moist crispness & a slightly zesty flavor. Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia, as "wombok cabbage".
15. Oak Leaf
Alternate name: Oak leaf, red oak leaf, green oak leaf. Characteristics: The shape of loose leaf lettuce's leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green leaf lettuce, but a closer look will reveal differences in shape and texture: Oak leafs are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts. This delicate, tender lettuce acts a great bed for food and won't compete with other flavors.
16. Radicchio
Alternate names: Chioggia, red chicory, red leaf chicory, red Italian chicory. Characteristics: Pronounced " rah-dick-ee-yo," you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out. When cooked, the red-purple hue turns brown and what was once bitter becomes sweet. 88
17. Red Cabbage
Characteristics: Similar in form and flavor to the green variety, red cabbage has royal purple leaves. The red cabbage, also known as purple
18. Red Mustard
Characteristics: This has a pungent, peppery flavor that adds zip to salads
19. Romaine
Alternate name: Cos lettuce. Characteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also
21. Spinach
Characteristics: Some varieties of spinach have smooth textured leaves; others are more crinkled. Served raw, both types have an earthy,
cabbage, red kraut, or blue kraut after preparation.
gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created. lemony taste. Taste is: slightly bitter and somewhat hearty. The three basic types of spinach are: Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets in the United States. One heirloom variety of savoy is 'Bloomsdale', which is somewhat resistant to bolting. Other common heirloom varieties are 'Merlo Nero' (a mild variety from Italy) and 'Viroflay' (a very large spinach with great yields). Flat- or smooth-leaf spinach has broad, smooth leaves that are easier to clean than Savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as Savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. 'Five Star', a widely grown variety, has good resistance to running up to seed.
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22. Spring Salad Mix
Alternate names: mesclun, field greens,. Characteristics: Spring mix is a mix of different young salad greens. Commercial mixes usually
23. Tat Soi
Alternate names: Tat soi, spoon cabbage, rosette bok choy. Characteristics: The small, rounded leaves of this Asian salad green have a mild,
include arugula, mizuna, tat soi, frisee, oak leaf, red chard, radicchio, mustard greens, and radicchio. mustard like flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers' market or specialty gourmet shops.
1.Arugula 3. Butter Head Lettuce
2. Baby Beet Greens
4.Watercress
5. Dandelion Greens
6. Endive
7. Escarole
8. Frisée
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9. Green Cabbage
10. Iceberg Lettuce 11. Loose Red or Green Leaf Lettuce
12. Mâche
13. Mizuna
14.Napa Cabbage
16. Radicchio 15. Oak Leaf
17. Red Cabbage 91
18. Red Mustard
19. Romaine
20. Spinach
22. Tat Soi 21. Spring Salad Mix
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How To Wash And Crisp Salad Greens Salad greens bruise easily, so handle them gently at every stage of preparation.
Core iceberg and other tight head lettuces; then hold the head under cold running water, carefully separating the leaves. To wash loose-leaf lettuces, endive, and spinach a) Separate the leaves and plunge them into a large quantity of cold water so that dirt will float free b) Rinse several times if necessary. Wash watercress by the bunch in several changes of water. Shake off or drain away as much water as possible. Discard any bruised leaves.
Dry the greens with paper towels or clean kitchen towels, or whirl them in a salad spinner. Wrap them loosely in paper towels, place them in a plastic bag a) Refrigerate for at least 30 minutes or until chilled and crisp. Most greens will keep in refrigerator for 2 days a) Iceberg and romaine lettuce will keep for up to 5 days.
Salad Accents The basic salad greens can be combined any way you wish and enhanced by countless finishing touches. Among the following you are sure to find many that will become personal favorites.
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Meat
Many salad recipes call for cup measurements of bite sized cooked chicken, beef, ham, or turkey. If you don't have any leftovers, you can purchase meats just for the salads. Here's how to determine how much you'll need. 3 pound frying chicken=3 cups of meat 1-1 pound chicken breast=1 ½ cups of meat ½ pound cooked ham, beef or turkey=2 cups of meat
Garlic
Some feel a little goes a long way. Others like the taste of it. For a delicate hint of garlic, rub the inside of a wooden salad bowl with a cut garlic clove before you assemble your greens in it. For a little garlic flavor, use a garlic press and add the pressed pulp to your dressing. For a real taste of garlic, mince it fine and add it to your greens.
Herbs
A sprinkling f herbs can make a simple salad really special. If you can get fresh herbs-or grow your own on a windowsill-chopped parsley, snipped chives or dill, minced basil, tarragon, or mint leaves will make a delicious addition to almost any salad. If only dried herbs are on hand, try a combination of oregano and tarragon, or chervil and sage. Experiment. But remember that dried herbs are much stronger in flavor than fresh ones, so use them judiciously or they will overpower your greens.
Onions
Finely chopped red or yellow onions are a perfect accent for a green salad. Thin slices, or rings, of red or yellow onion are another attractive topping for a bed of greens. In addition, you might include slender slices of scallion along with some of their deep green tops. Finely chopped shallots will contribute a subtle garlicky flavor.
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Tomatoes
Consider whole cherry tomatoes, stemmed, or cut a large tomato into wedges. Some chefs insist that for a truly elegant salad the tomatoes must be peeled. Peel tomatoes by lunging them into boiling water for about 10 seconds, which loosens the skins. Put them in cold water to cool, then remove the skins with a sharp paring knife. Cut tomatoes should be added to a salad at the last minute; their juices tend to wilt the greens.
Colorful Accents
Try adding other vegetables in small amounts to enhance your green salad with colors and textures. Thin slices of carrot might be the perfect contrast in a bowl of greens. Shredded red cabbage, thin slices of radish, slices of cucumber, slices or rings of green or red pepper will also add color and crunch.
For Seasoned croutons
Cut about ½ pound day old French bread into ½ inch cubes [you should have about 3 cups]. Spread evenly on a rimmed baking sheet. Bake in a 300°F oven for 10 minutes. Remove from oven and set aside; reduce oven temperature to 275°F. In a wide frying pan, melt ¼ cup butter or margarine over medium heat; or ¼ cup olive oil. Remove from heat and stir in 2 or 3 of the following: 1 tsp herbs DE Provence or Italian herb seasoning [or ¼ tsp each dry basil and oregano, thyme, and marjoram leaves]; ½ tsp Worcestershire; 1 Tbsp grated Parmesan cheese; 1 clove of garlic, minced or pressed. Add toasted bread cubes, mixing lightly until evenly coated. Spread on baking sheet and bake until crisp and lightly browned [about 30 minutes]. Let cool. Store in a covered container at room temperature for up to a week or freeze for up to a month. Makes 3 cups
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Basic Green Salad 4 cups assorted salad greens, well chilled
The actual preparation of a green salad is simplicity itself. Assemble the greens in a bowl, breaking them into pieces or, if they are small, leaving them whole.
1/3 to ½ cup dressing
Salad Bar Buffet A salad presents possibilities. A salad bar presents even more, and the options to be had at a salad bar buffet are endless. Center your buffet around a large green salad [See Basic Green Salad], and provide a profusion of accompaniments to please any number of guests. Fresh produce can be made into natural and colorful arrangements; alternate colors and textures.
Place bowls of black olives alongside bowls of thin rings of green peppers. A finishing touch for a memorable buffet: Add interesting rolls and breads: Cuban white bread, sourdough, rye, focaccia, crusty french bread, etc
Have on hand Carrot curls Raw cauliflower or broccoli
Sliced avocados dipped in lemon juice [prevents discoloring]
Red pepper slices Scallion brushes
Sliced cooked beets
Bean sprouts
Drained pimentos
Marinated or raw mushrooms
Sliced cucumbers and turnips
Marinated artichoke hearts
Marinated green beans
Asparagus spears
Marinated hearts of palms 96
Don't forget the Croutons! Don't limit your table to produce. Consider These Items Chopped nuts:
Variety of Dressings
Pecans, Walnuts, Almonds,
Chick peas
Soy Beans, Sunflower Seeds, etc
Raisins or other dried fruits
Slices of various cheeses
Orange and grapefruit sections
Shredded cheeses
Fresh fruits such as grapes and berries
Cottage cheese
Molded salads
Crisp Crumbled Bacon
Tuna or Egg Salad
Sliced hard-boiled eggs
A tureen of a splendid soup
Yogurt
Pasta or rice salads
Bean curd[tofu]
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Serves 4
Noodle Salad 8 oz spaghetti
1 Tbsp oil
Cook spaghetti until tender, yet firm. Drain. Rinse with cold water. Place chicken
1 cup cooked shredded chicken breasts
3 green onions, sliced
in large bowl, toss with oil, soy sauce and vinegar. Chill. Plunge pea pods into
2 Tbsp oil [sesame oil if possible]
1 tsp fresh minced ginger root
boiling water for 1 minute. Drain. Rinse under cold water. Chill. Combine
2 Tbsp soy sauce
2 Tbsp red wine vinegar
¼ tsp crushed red pepper, optional
mushrooms and celery. Chill. Heat the oil until very hot. Stir-fry onions, ginger root and red pepper [if using] for 30 seconds. Stir in soy sauce and garlic. Cool.
12 fresh pea pods
2 Tbsp soy sauce
Place spaghetti on a large platter or in a bowl. Over the top, arrange chicken and
1 cup sliced fresh mushrooms
1 clove garlic, minced or
marinade, pea pods, mushrooms and celery. Pour onion sauce over all and toss.
½ cup diagonally sliced celery
pressed
Garnish with toasted walnuts, if desired. Serve immediately.
Toasted walnuts, optional
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Makes 6 servings
California Shrimp Salad 2 pounds medium size shrimp
In a 4 to 5 quart pan, bring 1 quart of water to a boil over high heat. Add shrimp, reduce heat, and simmer, uncovered
may substitute with frozen peeled,
just until shrimp turn pink [4 to 6 minutes]; do not overcook. Drain immediately and let cool slightly; then shell and
deviened and cooked shrimp
devein. Prepare Green Onion Dressing. Pit, peel, and cube avocado. Combine shrimp and avocado in a bowl. Pour
Green Onion Dressing [see recipe below]
dressing over mixture and turn gently until well coated. Cover and refrigerate for at least 1 hour or up to 2 hours. Just
1 large head iceberg lettuce,
shrimp-avocado mixture, reserving dressing, and mound on lettuce. Pass remaining dressing at table.
1 large ripe avocado
before serving, cut lettuce into thin shreds; place on a serving platter or individual plates. With a slotted spoon, lift out
washed and crisped
Green Onion Dressing
Combine ¼ cup olive oil or salad oil, ¼ cup white wine vinegar, 2 Tbsp lemon juice, ½ tsp garlic salt, 1/8 tsp seasoned pepper, and ½ cup m inced green onions. Mix until well blended.
99
Makes 4-6 Servings
Greek Salad #1 6-8 cups salad greens
Crisp the lettuce, wrapped in damp paper towels or kitchen towel, in the refrigerator. Break the leaves into bite
2 tomatoes, seeded and cut into wedges
size pieces and put them in a chilled salad bowl. Add the tomatoes, pepper, onion, and olives. In a small bowl
1 green pepper, sliced crosswise into thin rings
combine the oil, lemon juice or vinegar, oregano, and salt-pepper to taste. Beat until well blended and toss gently.
1 small red onion, thinly sliced
Sprinkle with the cheese before serving.
8 Greek olives or other black olives 6 Tbsp olive oil 2 Tbsp fresh lemon juice, or red-wine vinegar 1 Tbsp dried oregano Salt and freshly ground black pepper ¼ to ½ cup crumbled feta cheese
Mint Variation
For a distinct and refreshing taste substitute 2 Tbsp fresh mint for the oregano.
100
Greek Salad #2 3 tablespoons extra virgin olive oil
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to
1½ tablespoons lemon juice
combine. PLACE the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to
1 clove garlic, minced (crushed)
combine just before serving.
½ teaspoon dried oregano
Garnish with a little freshly ground black pepper.
¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper, and extra for garnish 3 tomatoes, cut into wedges ¼ red onion, sliced into rings ½ cucumber, sliced into half-moons ½ green pepper julienne 4 oz (120g) feta cheese, cut into small cubes 16 Kalamata olives
101
Serves 6
Wilted Lettuce Salad 4 slices bacon
In a skillet cook the bacon until crisp and reserve the fat. Drain the bacon on paper towels and crumble it. Crisp the
2 heads lettuce
lettuce or spinach, wrapped in paper towels or a kitchen towel, in the refrigerator. Break the leaves into pieces and
Romaine, Boston, Escarole, or Spinach
put them in a chilled salad bowl with the scallions, eggs, and bacon. To the reserved fat in the skillet add the vinegar,
including some of the green tops
serve immediately.
3 Tbsp finely chopped scallion,
sugar, mustard, and salt-pepper to taste and heat until the sugar dissolves. Pour dressing over the salad, toss, and
3 hard-boiled eggs, chopped 4 Tbsp vinegar, or fresh lemon juice 1 tsp sugar ½ tsp Dijon mustard Salt and freshly ground black pepper
102
Serves 4
Caesar Salad 2-3 large heads of romaine lettuce
Cube enough day old French bread to make 2 cups. In a skillet heat ½ cup olive oil or vegetable oil and when it is hot add 1
¾ cup olive oil
large clove garlic, crushed, and saute until it is lightly browned. Remove the garlic, add the bread cubes, and saute until they
Salt and freshly ground black pepper
are golden. Transfer the croutons to paper towels to drain. Separate the leaves of the lettuce, reserving the outer leaves for
2 eggs, boiled 1-minute
another use. Wash the tender pale green inner leaves, pat them dry, and wrap them in damp paper towels or a kitchen towel
3 Tbsp fresh lemon juice
and place in the refrigerator to crisp. Break the lettuce into bite size pieces, put it in a chilled salad bowl, and sprinkle over it
6 drops of Worcestershire sauce
the olive oil and salt-pepper to taste. Toss the salad gently. Break the eggs into the bowl and add the lemon juice,
6 Tbsp freshly grated Parmesan
Worcestershire sauce, cheese, and the anchovies, if desired. Toss again and add the croutons. Serve immediately.
8 anchovy fillets[optional]
103
Spinach Salad with Avocado Orange and Bacon For dressing 4 Tbsp lemon juice
Combine dressing ingredients. Beat until creamy. Pour over salad and toss.
6 Tbsp salad oil 1 tsp sugar salt coarsely ground black pepper
Salad mixture 1 lb fresh spinach
1 medium avocado, pitted, peeled, cubed
Place spinach, avocado, oranges, bacon in large salad bowl.
1 or 2 naval oranges, quartered 8 slices cooked crisp bacon, crumbled
104
Chicken & Spinach Salad 4 boneless, skinless chicken breasts,
Place the chicken breasts in skillet. Add the chicken stock and the bay leaf. Bring to a boil, cover and simmer for 15-20
5 ½ oz each
minutes, turning halfway through, until the chicken is completely cooked through. Allow to cool in liquid. Arrange the
2 c fresh chicken stock
spinach leaves on 4 serving plates and top with the shredded red onions. Cover and leave to chill in the refrigerator. Drain
1 bay leaf
the cooked chicken and pat dry on absorbent paper towels. Slice the chicken breast thinly and arrange, fanned out, over the
8 oz fresh young spinach leaves
spinach and onion. Sprinkle with the raspberries.
1 small red onion, shredded 4 oz fresh raspberries Salt and freshly ground pink peppercorns Fresh toasted croutons, to garnish
Dressing: 4 Tbsp low fat plain yogurt
To make the dressing, mix all the ingredients together in a small bowl. Drizzle a spoonful of the dressing over each chicken
1 Tbsp raspberry vinegar
breast and season with salt and ground pink peppercorns to taste. Serve salad with the freshly toasted croutons.
1 tsp clean honey
105
Makes 4 servings
Cool Chicken with Cumin and Citrus Steeped Chicken Breasts [see recipe below]
Prepare Steeped Chicken Breasts. Meanwhile, cut off peel and white membrane from grapefruit, lime and tangelo. Cut between inner membranes and remove segments; place in small bowl and set aside. Without cutting all the way through,
1 each pink grapefruit and lime
slice each chicken breast crosswise into ½ inch thick sections. Line a serving platter with spinach leaves. P lace chicken
1 tangelo or 2 tangerines
breasts on spinach and arrange citrus segments at each end of platter. At this point, you may cover and refrigerate for up to
Spinach or romaine lettuce leaves,
3 hours. Prepare Cumin-Yogurt Sauce. Spoon about 2 Tbsp of the sauce over each chicken breast. Garnish with lime slice, if
washed and crisped
desired. Pass remaining sauce at the table.
Cumin-Yogurt Sauce [see recipe below] Lime slice, optional
Steeped Chicken Breasts:
Cut 2 small whole, chicken breasts [with skin and bones]in half. In a wide 4-5 quart pan, bring 3 inches water to a rolling boil over high heat. Quickly immerse chicken in water. Remove pan from heat, cover tightly, and let steep for 15 minutes; DO NOT uncover until time is up. Chicken is done when meat in thickest portion is no longer pink when slashed. Drain chicken and place in ice water until cool; drain again. Remove and discard skin and bones; pat dry.
Cumin-Yogurt Sauce:
In a blender or food processor, combine 2/3 cup lightly packed parsley sprigs, ¾ cup plain yogurt, and 1 tsp ground cumin. Whirl until smooth. If made ahead, cover and refrigerate until next day. Makes 1 1/3 cup. 106
Makes 4 servings.
Orange Aïoli and Roast Beef Salad Orange Aïoli [see recipe below]
Prepare Orange Aïoli; spoon into a small bowl and place on a large serving platter. Surround with separate mounds of meat,
2 cups slivered or torn bite size
fennel, kidney beans, lettuce, and radishes. Garnish with orange quarters and parsley, if desired. Top individual servings
pieces boneless roast beef, pork,
with Aïoli and squeeze on orange juice, if desired.
lamb or turkey
1 to 2 diagonally sliced fennel or celery 1 can [15 ounce] white kidney beans [cannellini], drained 8 to 12 small romaine lettuce leaves, washed and crisped 1 bunch radishes 1 small orange, cut into quarters [optional] Italian parsley springs [optional]
Orange Aïoli:
Combine ½ cup mayonnaise; 4 large cloves garlic, minced or pressed; 1 tsp grated orange rind; and 3 Tbsp orange juice. Mix until well blended. If made ahead, cover and refrigerate for up to 2 days. 107
Makes 5 cups
Ambrosia 1 Tbsp sugar
Stir sugar into sour cream; add remaining ingredients. Stir well. Chill.
1 cup sour cream 1 cup mini marshmallows 1 cup crushed pineapple, drained 1 cup flaked coconut
1 cup mandarin oranges, drained Garnish: maraschino cherries
Cocktail Salad 1 can mandarin oranges, drained
Mix together and refrigerate until serving time.
1 can pineapple chunks, drained 1 can fruit cocktail, drained
1 cup miniature marshmallows 1 cup sour cream
108
Makes 8 servings
Rosy Apple Teacup Salads 8 small apples, 2 inches in diameter
Peel and core apples; pare, if necessary, to fit wide, deep teacups. In a 5-6 quart pan, combine water, sugar, and cinnamon
Choose Golden Delicious,
candies; bring to boil over high heat. Reduce heat, stand apples in syrup, and simmer, turning often, just until apples are
Jonathan, or Newton Pippin apples
tender when pierced [about 10 minutes]. Lift apples from syrup and transfer to teacups. Reserve 1 cup of the syrup. In a
3 c ups water
small bowl, combine pineapple and almonds; spoon into apples, sprinkling any excess over tops. Set aside. Pour apple
1 ¼ cup sugar
juice into a 1- 1 ½ quart pan and sprinkle with gelatin.; let stand for about 5 minutes to soften. Place over low heat and stir
¼ cup red hot cinnamon candies
until gelatin is dissolved. Remove from heat and stir in reserved 1 cup syrup and lemon juice. Pour gelatin mixture over
1 can [8 ounce] crushed pineapple,
apples. Cover and refrigerate until set [at least 4 hours] or until next day.
drained 3 Tbsp slivered almonds 1 cup apple juice 1 envelope unflavored gelatin 2 Tbsp lemon juice
109
Serves 6 to 8
Coleslaw 4 cup finely shredded or chopped cabbage [about ½ medium head]
Combine cabbage in a large salad bowl. Blend remaining ingredients; pour over cabbage and toss. If desired sprinkle with paprika or poppy seeds.
¼ cup chopped onion ½ cup sour cream ¼ cup mayonnaise or salad dressing ½ tsp salt ½ tsp dry mustard & onion powder
Buttermilk Herb Dressing 1 cup buttermilk
Combine all ingredients, stirring well to mix. Cover and refrigerate until ready to use. Stir again just before serving.
1 Tbsp each mayonnaise and lemon juice ½ tsp each salt, sugar and prepared mustard ¼ tsp each oregano and basil ½ garlic clove or 1/8 tsp garlic powder Dash of pepper 110
Makes 4-6 servings
Potato Salad 2 pounds potatoes [about 6 medium]
Cook potatoes in salted water [½ tsp to 1 cup water] until tender [30 to 35 minutes]. Drain, cool and peel. Cut potatoes into
¼ cup finely chopped onion
cubes and place into large salad bowl. Combine in bowl with onion. Sprinkle with salt-pepper; mix in Italian dressing.
1 tsp salt
Cover; refrigerate at least 2 hours before serving. Just before serving, add mayonnaise; toss until well coated. Stir in celery
1/8 tsp pepper
and eggs.
¼ cup Italian salad dressing ½ cup mayonnaise or salad dressing ½ cup chopped celery 2 hard boiled eggs, cut up Serves 4
Guacamole Salad 2 avocados, peeled, pitted and chopped
1 Tbsp dried parsley ¾ tsp salt
1 tomato, chopped
½ tsp pepper
1 cucumber, peeled and chopped
¼ tsp garlic powder
2 green onions, chopped
Toss all ingredients together gently; cover and refrigerate until ready to serve.
hot pepper sauce to taste
2 Tbsp lime juice 1 clove garlic, minced 111
Cookie Tips Be sure you have all the ingredients, tools and utensils called for and that you understand the recipe clearly. Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. a) Do not place pans directly over another b) Do not crowd the oven (makes for uneven baking). If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding. Measure the quantities correctly. a) One common cause of cooking failures is inaccurate measurement of ingredients. b) All measurements in a recipe are level. Measuring liquids: Use a glass measuring cup. a) The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. b) Check the measurement at eye level. Measuring dry ingredients: Use standard individual cups.
a) Lightly spoon dry ingredients into correct cup size, heap up, and level off with edge of spatula by cutting across the top. b) Use measuring spoons in this way too 112
Flour does not need to be sifted before measuring unless recipe specifies it. a) You can sift flour onto a sheet of wax paper instead of into a bowl. Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon. a) It should hold its shape when turned out of the measuring cup. Shortening should hold its shape when turned out of the measuring cup. Baking or cookie sheets: A baking sheet should be either cool or at room temperature when the cookie dough is placed on it a) Otherwise, the dough will start to melt, adversely affecting the cookies' shape and texture. b) Bake one cookie sheet at a time c) Be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. d) Rotate cookie sheets e) Rinse and wipe clean between batches.
Baking the Cookies Cookies should be of a uniform thickness and size so they will bake in the same amount of time. To get uniform cookies, weigh the cookie dough. a) Weigh 1-ounce dough for each medium-size cookie and 1/2-ounces for each smaller cookie. Leave room between cookies on the cookie sheet. a) Rule of thumb is 2 inches between cookies. Watch the baking time and use an accurate timer. Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. a) Use a thin pancake turner to remove and move cookies from baking sheets
113
Storing Cookies Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and you'll wreck them. Store soft cookies and crisp cookies separately. Store cookies in an airtight box or tin to keep them crisp. Separate layers with sheets of wax paper or aluminum foil.
Bars, Squares, and Brownies Bars and squares are a softer type of cookie. They are more like cake. Bake bars and squares in greased pans that are at least one and one-half inches deep and have sides. Do not over beat brownies and similar bar cookies. a) Beat just enough to mix the ingredients well. b) Over beating causes them to rise too much. c) As they cool, they will then fall, making a cracked surface and a ridge around the outside edge. Important: Do observe all pan sizes indicated in your recipes, because the texture is affected by the thickness. a) A pan smaller than indicated in the recipe will give a cake-like result, not a chewy one. b) A pan too large will give a dry, brittle result. Bars and squares are done when the sides shrink from the pan, or the top springs back when lightly touched with the finger. If baking in a glass pan, reduce the oven temperature by 25 degrees. When baking brownies, do not over bake. a) Brownies should appear set in the center
b) When a wooden toothpick is inserted at edges (1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs attached. c) If crumbs are dry, brownies are over baked.
114
Cutting Bar Cookies To prevent jagged edges that often occur when cutting bars and squares, use a sharp knife to score the bars as soon as the pan comes out of the oven. Cool completely before cutting - then cut the cooled bars along the scored lines.
Brownie Types The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour.
Fudgy Brownies
Purists often claim are the only real brownies. Have a minimum of flour, about half a cup, and no leavening such as baking powder at all. Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may be used; substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter of personal taste.
Cake-like Brownies
Are really cakes! They contain less butter and more flour than fudgy brownies, as well as a bit of baking powder to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. Creaming incorporates air into the mixture, which causes the brownies to rise higher. Many cake like recipes also call for a bit of milk to add tenderness.
Chewy Brownies
Usually get their texture from two factors: an extra egg (or even two) and a combination of different types of chocolate. Of all the chocolate types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semisweet chocolate produces a creamier texture. Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy result.
Blondie Brownies
Are really butterscotch bars, made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Typically, blondies have a cake like texture. 115
Makes 4 dozen
Candy Cane Cookies 1 cup soft shortening [half butter]
Mix well shortening, sugar, egg and flavorings. Mix Flour, salt and stir in. Divide dough in half. Blend food coloring into half. Roll
1 cup sifted confectioner’s sugar
1 tsp each color on lightly floured board into a strip about 4” long. Place strips side by side, press lightly together and twist like a
1 egg
rope. Put on ungreased baking sheet. Curve down for handle of cane. Bake about 9 minutes at 375° or until lightly browned.
1 ½ tsp almond flavoring
Remove while warm, sprinkle with mixture of ½ cup crushed peppermint stick candy and ½ cup sugar [optional].
1 tsp vanilla 2 ½ tsp sifted flour 1 tsp salt ½ tsp red food coloring
Date-Nut Cookies ½ cup butter
Cream butter, ½ cup powdered sugar & the vanilla until blended. With hands, work in flour, dates & nuts. Shape into 1-inch balls.
1 tsp vanilla
from sheets. Roll in powdered sugar while still warm. Cool. Store airtight. NOTE: I double the recipe to make larger cookies.
½ cup powdered sugar
Arrange close together [cookies do not spread] on buttered cookie sheets. Bake 300° for 20 minutes or until golden brown. Remove
1 ¼ cup all purpose flour 2/3 cup finely snipped, pitted dates ½ cup chopped walnuts or pecans
116
Makes 8 servings
Coffee Cake 2 cups Bisquick baking mix
Heat oven to 400 degrees. Grease round pan, 9" x 1 1/2". Mix all ingredients, except for topping; beat vigorously 30 sec.
2/3 c water or milk
Spread in pan, sprinkle with topping. Bake 20 to 25 min.
2 tbsp sugar 1 egg Streusel Topping (below)
Streusel Topping
Mix 1/3 c Bisquick baking mix, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until
High Altitude
Heat oven to 425 degrees.
crumbly.
Apple bars 6 apples[sliced]
Cover with 1 cup sugar, 1 tsp cinnamon and 1/8 tsp salt. Let stand while rest is mixed
2 ½ cup flour
Mix as for pie crust. Put 2 egg yolks in cup and add milk to make 2/3 cups. Add to flour mix. Roll out ½ dough and place
½ tsp salt
on cookie sheet. Cover dough with 1 cup crushed corn flakes. Place apples on top. Roll out other ½ dough and place on top
2 Tbsp sugar
of the apples. Beat egg whites and spread over top. Bake in 350ºF oven. When done drizzle with powder sugar frosting.
1 cup shortening [part butter] 117
Makes about 4 dozen
Peanut Blossoms 1 ¾ cups flour
Sift together. Set asided.
1 tsp baking soda ½ tsp salt ½ cup shortening
Cream together in large bowl.
½ cup peanut butter ½ cup sugar
Add sugar and brown sugar to peanut butter mixture. Cream Well.
cup brown sugar [packed] 1 unbeaten egg
Add egg, milk, and vanilla to above mixture. Blend in dry ingredients. Mix well. Shape by rounded teaspoonful into balls.
1 tsp vanilla
chocolate candy kiss so the cookies crack around the edge. Return to oven and back 2-5 minutes longer.
2 Tbsp milk
Roll into sugar; place on ungreased cookie sheet. Bake at 375° 8 minutes; remove from oven and place a solid milk
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. ~Gracie Allen
118
Peanut Butter cookies ½ cup margarine
Cream together in large mixing bowl.
2 Tbsp shortening ½ cup brown sugar, packed ½ cup sugar 1 egg ½ cup peanut butter 1 tsp vanilla 1 ½ cup flour
Sift together. Add to above. Roll teaspoonful of dough into ball, 1-2 inches, place on ungreased cookie sheet. Dip fork in
¾ tsp baking soda
sugar; flatten dough in criss cross pattern. Bake for 8-12 minutes at 350°F
½ tsp baking powder ¼ tsp salt.
119
Pineapple Upside Down Cake ¼ cup butter or margarine
1 ½ tsp baking powder
Heat oven to 350ºF. Melt butter over low heat in round over low heat in round layer pan. Sprinkle
½ cup brown sugar[packed]
½ tsp salt
brown sugar evenly over better. Place pineapple slice in center of pan. Cut remaining slices in half;
1 can [8 ½ oz] sliced
¼ cup milk
arrange halves in pan. Place cherries in pineapple slices; measure all cake ingredients into large
pineapple, drained
1/3 cup shortening
mixing bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high
7 maraschino cherries
1 egg
speed, scraping bowl occasionally. Pour into prepared pan . Bake 35-45 minutes. Invert onto plate.
1 ¼ cup flour
1 tsp vanilla
Lave pan over cake a few minutes. Serve warm and if desired with whipped cream.
1 cup sugar Sandy Hemenway
Rancher's Pie 1-9 inch pie crust
Mix all together. Bake in 350° oven for 1 hour or until golden.
1 cup coconut 1 cup sugar 3 eggs 1 cup crushed pineapple, undrained ¾ cup melted butter 3 Tbsp flour
120
Rhubarb Dessert For crust: 1 cup flour
Mix and press into a 9x13 inch pan. Bake 10 minutes at 350ºF.
½ cup plus 1 Tbsp butter or margarine 5 Tbsp powdered sugar
For Filling: 3 eggs slightly beaten
Mix and pour over crust. Bake at 350ºF about 30 minutes.
¼ tsp salt 1 ¾ cup sugar 2/3 cup flour
2 ½ cup rhubarb 8 oz cream cheese
For Crumble Topping ½ cup flour
Meanwhile, mix flour, butter and powdered sugar. Crumble up and put on top of topping half way through baking time
2-3 Tbsp butter
[about 15 minutes]. Allow to bake remaining 15 minutes.
4 Tbsp powdered sugar 121
Rhubarb Meringue Pie 3 cups rhubarb
Cut rhubarb into ½” pieces. Beat egg yolks. Add sugar sifted with flour and salt. Mix well with sliced rhubarb. Pour
2 egg yolks
mixture into unbaked 9” pie shell and bake at 350° for 45 minutes. When done remove from oven and let cool slightly.
1 cup sugar
Cover with meringue. Brown for about 20 minutes in 300° oven.
3 level Tbsp flour ½ tsp salt
Meringue 2 egg whites 4 Tbsp sugar
¼ tsp baking powder
122
Melt A Ways
Makes 5 dozen
1 cup soft butter
Heat oven to 400°. Mix thoroughly butter, sugar, vanilla. Sift flour salt; stir in. Drop teaspoonful onto ungreased cookie
½ cup sifter powder sugar
sheet [cookies do not spread]. Bake 8 minutes or until set, but not brown. While still warm, sprinkle with powdered sugar.
1 tsp vanilla 2 ¼ cups sifted flour ¼ tsp salt.
Poppy Seed Cake 1 white cake mix
Grease bunt pan. Sprinkle with cinnamon & sugar. Mix all ingredients for 5 minutes. Bake 45 minutes at 350°.
1 pkg instant vanilla pudding 5 eggs 1 cup, [½ cup pineapple juice & ½ cup water] ½ cup oil ¼ cup poppy seed
1 tsp almond extract
123
Carrot Cake 2 cup flour
Grease 13x9x2 baking pan. Sift together in large mixing bowl.
2 cup sugar 3 tsp baking soda 3 tsp cinnamon 1 tsp salt 1 ½ cup Wesson oil
Add to dry. Bake 35 to 40 minutes at 350°.
4 unbeaten eggs 3 cup raw grated carrots
Frosting: 1 8 oz. soften cream cheese
Cream together cream cheese , margarine and powdered sugar. Add vanilla. Frost when cooled.
1 pound powder sugar 2 tsp vanilla
1 stick margarine
124
Jenny’s Rice Pudding 6 cup milk
Mix first 5 ingredients in large saucepan. Bring to boil, small bubbles; reduce heat; cover. Simmer 1 hour or until rice is
1 cup regular rice
tender. Stir in vanilla. Cover chill 3 hours. Garnish with nutmeg. Can be eaten warm.
½ cup sugar 2 Tbsp margarine ¼ tsp salt 2 tsp vanilla ¼ tsp nutmeg
Banana Bread 1 cup sugar
Makes 1 loaf Cream sugar & butter. Add eggs. Add dry ingredients. Add bananas & nuts. Pour into greased loaf pan. Bake 350°.
½ cup butter 2 eggs ½ tsp salt 2-3 ripe bananas 2 cup flour
1 tsp baking soda ½ cup chopped nuts, optional 125
Brownies 2 square unsweetened chocolate
Melt in small saucepan over medium low heat. When melted, transfer chocolate to large mixing bowl.
1/3 cup shortening Tip: 4 square baker’s chocolate = 12 Tbsp + 4 Tbsp margarine 2 eggs
Beat. Add melted chocolate mixture.
¾ cup flour
Sift; Add. Combine with wet ingredients. Grease 8” square pan. Pour batter into pan. Bake 350° for 30-35 minutes. Frost or
½ tsp baking powder
dust with powder sugar.
½ tsp salt ½ cup chopped nuts, optional
Cream Puffs 1 cup water
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mix
½ cup butter
forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by the scant ¼
1 cup flour
cupfuls 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft. Cut
4 eggs
off tops. Pull out any bits of soft dough. Till with whipped cream or vanilla pudding. Replace tops; dust with powdered sugar.
126
Sock It To Me Cake Filling: 2 Tbsp reserved cake mix
Combine 2 Tbsp cake mix, nuts, brown sugar and cinnamon; set aside.
1 cup finely chopped pecans 2 Tbsp brown sugar 2 tsp ground cinnamon
Cake 1 pkg. Yellow cake mix
Preheat oven to 375ºF. Grease and flour 10 inch tube[bunt] pan. Put remaining cake mix, sour cream, oil, sugar, water, and
1 cup sour cream
eggs into large bowl. Beat 2 minutes at high speed with mixer. Turn 2/3 batter into pan; sprinkle with filling. Spoon remaining
1/3 Crisco oil [salad oil]
batter evenly over filling mix. Bake for 45-55minutes. Cool for about 25 minutes right side up in pan. Remove from pan.
¼ cup sugar ¼ cup water 4 eggs
Glaze 1 cup powdered sugar
Blend ingredients and drizzle over cake.
2 Tbsp milk. 127
Wacky Cake 3 cups flour
2Tbsp vinegar
2 cups sugar
¾ cup cooking oil
½ tsp salt
2 tsp vanilla
6 Tbsp cocoa
Mix together. Bake at 375° for 25-35 minutes.
2 cups cool tap water
2 tsp baking soda Makes 50
No Twin Gingerbread Men 1 cup flour
1 tsp ground cinnamon
Cream together sugar and shortening. Stir in molasses, salt and spices. Dissolve soda in hot water; add and
1 cup shortening
3 tsp baking soda
blend well. Stir in flour. Take tiny piece of dough, roll into a ball, flatten with your palm on a greased cookie
1 cup molasses
¼ cup hot water
sheet. Roll a bigger ball for the body, flatten it under the head. Next roll small pieces between palms for
1 tsp salt [scant]
5 cups sifted flour
arms and legs. Press each limb in a different stance on each body. Trace face with a wooden pick.
2 tsp ground ginger
Raisins or red hots
Stick in raisins or red hots for buttons. Bake at 350° for about 10 minutes.
1 tsp ground nutmeg
128
Makes 5 dozen
Snickerdoodles 1 cup soft shortening [part butter]
Mix shortening, sugar and eggs thoroughly. Blend all dry ingredients; stir in. Roll into small balls. Roll balls in a mixture
1 ½ cup sugar
of 2 Tbsp sugar and 2 tsp cinnamon/ Place on ungreased cookie sheet 2” apart. Bake 10 minutes at 400° NOTE: These
2 eggs
cookies puff at first then flatten out.
2 ¾ cups sifter flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt
Taffie Bars ½ cup brown sugar
Mix flour, oats and salt, set aside. Mix rest of ingredients, and then add flour mixture. Bake until golden brown at 350°
½ white sugar
15-20 minutes. Ice with confectionery icing.
1 cup shortening 2 tsp vanilla 2 eggs 1 cup flour ½ tsp salt 1 cup rolled oats 129
Little Fun Fact About Krumkake Krumkake (Norwegian: [ˈkrʉmˌkɑːkə], meaning bent cake, plural krumkaker) is a Norwegian waffle cookie. Like Italian pizzelle, a special decorative two-sided iron griddle, krumkakejern, or krumkake iron, similar to a waffle iron, is traditionally used to bake the thin round cakes. Traditional irons are used on the stovetop and must be flipped to ensure that both sides are fully cooked. While hot, the krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings. As my family has Scandinavian heritage [Finish and Danish] on my mother Gloria's s side, she would make a batch of krumkaker every year for Christmas. Makes 6 dozen cookies
Krumkake 4 eggs
Heat ungreased krumkake iron over small electric burner on medium high heat. Beat all ingredients until smooth.
½ cup butter, melted
Drop ½ Tbsp batter on iron, close gently. Bake about 13 seconds on each side or until golden brown. Remove with knife;
5 Tbsp whipping cream
immediately roll around wooden roller.
1 tsp vanilla ¼ cup flour 2 tsp cornstarch 130
There seemed to be a bit of uncertainty whether the “Ginger Cream Cookies” my Mom would make were perhaps actually called “Soft Molasses Cookies”. Both recipes follow. The first is from Grandma Johnson & the second is the recipe my Mom [Gloria] used. Grandma Serena Johnson
Soft Molasses Cookies 1 cup molasses
1/2 tsp salt
Cream together shortening, sugar, molasses and egg. Add milk and sifted dry ingredients. Roll and cut out with
1 cup buttermilk
2 ¾ cup sifter flour
round cookie cutter. Bake in 425° oven 12 minutes. Frost with: 1 cup confectioner’s sugar, 1 egg yolk, 1 Tbsp butter,
½ cup melted shortening
1 tsp cinnamon
1/8 cup hot water or milk.
2 tsp ginger
1 tsp vanilla
½ tsp baking soda
1 egg
2 tsp baking powder
½ tsp nutmeg Makes about 4 dozen
Ginger Creams ¼ cup soft shortening
1 small egg
½ cup sugar
½ cup molasses
Mix Together thoroughly
1 tsp baking soda, dissolved in ½ cup hot water
Stir in
2 cups sifted flour
½ tsp nutmeg
Sift together. Chill dough. Drop rounded teaspoonfuls about 2” apart on lightly greased baking sheet. Bake until
½ tsp salt
½ tsp cloves
set, just until, when touched lightly with finger, almost no imprint remains. While slightly warm frost with Quick
1 tsp ginger
½ tsp cinnamon
Icing [below]. Bake 400° oven 7-8 minutes.
Quick Icing
Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp vanilla, and cream to make easy spread [about 1 Tbsp] 131
Date Bars Filling 3 cup cut, diced dates
Mix in saucepan cook over low heat. Stir constantly until thicken. Approx 10 minutes set aside and cool.
½ cup sugar 1 ½ cup water
Crust ¾ cup butter
Mix thoroughly-stir in oatmeal last. Place half crust mixture in greased 13 x 9 x 2 inch pan. Press & flatten bottom. Add
1 cup brown sugar
filling. Add last half of crust mixture. Pat lightly to level out. Bake 400° 25-30 minutes.
1 ¾ cup sifted flour ½ tsp baking soda 1 tsp salt 1 ½ cup Instant Oatmeal
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Serves 8-12
Cinnamon Raisin French Toast Soufflé 1 large loaf cinnamon raisin bread
Place chopped cinnamon bread in a well buttered 13 x 9 inch glass pan. Mix cream cheese, butter and ¼ cup maple syrup
[may use plain cinnamon bread,
until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half and half
chopped enough to fill 13 x 9 pan]
and ½ cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and
12 oz cream cheese softened
bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar.
6 oz butter, softened ¾ cup maple syrup [divided] 10 eggs 3 cups half and half Cinnamon sugar Buttered maple syrup [50:50 mix of butter and maple syrup]
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This is my personal favorite and the recipe Gloria used most often.
Bake-less Cookies ½ cup margarine
Melt together in small saucepan over medium heat: margarine, cocoa. Add sugar, milk and peanut butter. Stir in oats.
2 cup sugar
Spoon teaspoonful on waxed paper. Allow to cool.
½ cup cocoa ½ cup milk ½ cup peanut butter 3 cups quick oats Makes 2 dozen
Bake-less Cookies #2 1 cup sugar
Stir until it starts to cool. Drop onto wax paper.
¼ cup margarine 2 Tbsp cocoa 2 tsp vanilla Boil 2 minutes after it begins to boil— have ready to stir in: ½ cup coconut ½ cup nuts 1 cup quick oats 134
Lemon Cake 1 Lemon cake mix
Mix together. Bake at 350° for 35 minutes. Pick top all over and add glaze while hot.
1 small box lemon Jell-O ¾ cup cooking oil ¾ cup cold water 4 eggs
Glaze:
Juice of 2 lemons, 2 cups powdered sugar.
Lemon Cake #2 Dissolve one package of lemon Jell-O in 1 cup of hot water and let cool. Break 4 eggs into a large bowl and add ¾ cup Crisco oil and dash of salt. Add cool Jell-O. Then add 1 pkg. of lemon supreme cake mix to mixture and beat till smooth. Pour into 9 X 13 X 2 ½ greased cake pan. Bake at 350° for 30 -45 minutes. When done, pierce cake with toothpick all over. Pour mixture of 2 cups powdered sugar and ½ cup lemon juice.
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Lemon Cake 1 Lemon cake mix
Mix together. Bake at 350° for 35 minutes. Pick top all over and add glaze while hot.
1 small box lemon Jell-O ¾ cup cooking oil ¾ cup cold water 4 eggs
Glaze:
Juice of 2 lemons, 2 cups powdered sugar.
Lemon Cake #2 Dissolve one package of lemon Jell-O in 1 cup of hot water and let cool. Break 4 eggs into a large bowl and add ¾ cup Crisco oil and dash of salt. Add cool Jell-O. Then add 1 pkg. of lemon supreme cake mix to mixture and beat till smooth. Pour into 9 X 13 X 2 ½ greased cake pan. Bake at 350° for 30 -45 minutes. When done, pierce cake with toothpick all over. Pour mixture of 2 cups powdered sugar and ½ cup lemon juice.
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Makes 8 servings.
Rhubarb Kuchen a la mode 1 cup sifted all purpose flour
1/3 cup sugar
Combine the first four ingredients. Cut in the 2 Tbsp butter till mixture resembles
1 ½ tsp baking powder
1 ½ lb rhubarb, sliced [5 cups]
moistened. Pat enough evenly on bottom of and 1 inch up sides of 9 x 9 x 2 inch baking
1/8 tsp salt
2/3 cup sugar
pan. Combine gelatin, the 1/3 cup sugar and the 3 tbsp of flour. Add to rhubarb and
2 Tbsp butter
1/3 cup all purpose flour
mix well; turn into crust lined pan. Combine the remaining sugar and flour; cut in the
1 egg
3 Tbsp butter
remaining butter till crumbly. Sprinkle evenly over rhubarb filling. Bake 375° for 45
2 Tbsp milk
Vanilla Ice Cream
minutes or till rhubarb is tender and the topping is lightly browned. Cool completely.
1 Tbsp sugar
3 Tbsp all purpose flour
1-3 oz pkg strawberry-flavored gelatin
coarse crumbs. Beat egg with milk; add to flour mixture. Stir till dry ingredients are
Cut into squares; top each with vanilla ice cream. Makes 2 dozen
Marble Squares ½ cup butter
1 cup flour
Mix butter, sugars, and vanilla. Beat in egg. Blend in flour, soda, and salt. Mix in nuts.
¼ cup plus 2Tbsp sugar
½ tsp baking soda
Spread in prepared pan. Sprinkle chocolate chips over the top of dough. Place in oven 1
¼ cup plus 2 Tbsp brown sugar
½ tsp salt
minute. Remove from oven and run knife through dough to marbleize. Return to 375°
½ tsp vanilla
½ cup nuts
oven and bake 12-14 minutes. Cool. Cut in to 2” squares.
1 egg
16 oz pkg chocolate chips
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Makes 18 -24
French Pancakes [Crepes] 1 cup flour
Mix flour, sugar, and salt. Add milk and stir until perfectly smooth. Add eggs and beat thoroughly. Heat 5 inch or other
¼ cup powdered sugar
small frying pan. Grease with few drops of oil and pour in just enough batter to cover pan with very thin layer. Tilt pan so
½ tsp salt
that mixture spreads evenly. When cooked on one side, toss or turn with spatula and cook on the other side. Cook
1 cup milk
pancakes one by one. Roll up or fold in quarters and arrange on hot platter.
2 eggs
Crepes Suzette
Cream ½ cup sweet butter, beat in ½ cup powdered sugar, and add grated rind and juice of 2 tangerines or 1 orange and ¼ cup Curacao. Prepare this sauce ahead of time and set aside. It need not be perfectly smooth. Add 1 tsp brandy and grated rind of ½ lemon to pancake batter and cook as above. Heat 3 Tbsp of sauce in chafing dish or over low heat, add pancakes, and heat slowly. Add more sauce as needed. When sauce is syrupy and pancakes are very hot, sprinkle with cognac or Curacao and ignite. If not done in chafing dish at table, arrange pancakes on small platter, pour over some of the sauce, sprinkle with warmed cognac, and light just before serving.
Crepes Vert Galant
On each pancake, place 1 tablespoon whipped cream, mixed with finely chopped nuts. Roll, sprinkle with Cointreau and powdered sugar, and serve as dessert
Crepes Vert Galant Variation Aka Ellen’s Special Breakfast Handed Down Via My Dad On each crepe or thin big pancake, add strawberries, bananas, whipped cream and shredded almonds. Roll crepe or pancake. Place whipped cream and shredded almonds on top. May garnish with extra strawberries and bananas on top.
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Makes 10-12 dumplings
Dumplings
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 min; cover and cook m10 min. High Altitude: No adjustments necessary. Makes 10 biscuits
Drop Biscuits
Heat oven to 450 degrees. Mix 2 cups Bisquick baking mix and 2/3 cup milk (or 1/2 cup cold water) until soft, sticky dough forms; beat vigorously until stiff, 30 sec. Drop by spoonfuls onto ungreased cookie sheet until golden brown, 8-10 min. High Altitude: Heat oven to 475° Makes 4 shells
Full Proof Pie Crust 4 cups flour
Cut shortening in flour.
½ tsp baking powder 1 tsp salt 1 ¾ cup shortening 1 Tbsp vinegar or lemon juice
Then add, vinegar, egg, and cold water in flour mixture. Mix & roll out. Unused portion can be kept in refrigerator
1 egg
several weeks. Shells freeze well.
about ½ cup cold water 139
Makes 6 servings
Individual Shortcakes 2 ½ cups Bisquick baking mix
Heat oven to 425°. Mix ingredients until soft dough forms. Gently smooth into ball on lightly floured cloth covered
3 tbsp. sugar
board. Knead 8-10 times. Roll ½” thick. Cut with floured 3" cutter. Bake on ungreased cookie sheet until golden brown,
3 tbsp. butter, melted
10-12 min. Pan Shortcake: Spread dough in ungreased round pan, 8" x 1 ½”. Bake 25-30 minutes. High Altitude: Heat
½ cup milk
oven to 450°. For Pan Shortcake, use 9" x 1 ½” pan, bake about 15 minutes
Strawberry Cake 1 box white cake mix
Beat all together in mixer until smooth. Bake in layers at 350° for 30 minutes or in bunt pan 350° for 40 minutes.
1vpkg strawberry jell-o ½ Wesson or other oil 4 eggs ½ cup cold water ½ cup frozen strawberries
Icing For Cake ½ cup frozen strawberries
Beat together until smooth.
¼ cup soft oleo powdered sugar to proper consistency 140
Bacardi Rum Cake 1 cup chopped pecans
*If using yellow cake mix with pudding already in the mix, omit instant pudding. Use 3 eggs instead of 4 and 1/3 cup oil
1 18 ½ oz yellow cake mix*
instead of ½ cup. Grease and flour 10” tube or 12 cup bundt pan. Sprinkle with nuts over bottom of pan. Mix all cake
1 3 ¾ oz pkg vanilla instant
ingredients together. Pour batter over nuts. Bake 1 hour 325°. Cool. Invert on serving plate. Prick top.
pudding/pie mix 4 eggs ½ cup cold water ½ cup Wesson oil
½ cup Bacardi dark rum [80%]
Glaze ¼ lb butter
For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring occasionally. Remove form heat. Stir in
½ cup water
rum. Spoon and brush glaze evenly over top and all aides. All cake to absorb glaze. Repeat till glaze is used up.
1 cup granulated sugar ½ cup Bacardi dark rum[80%] Variation: Decorate border with frosting or whipped cream. 141
Campfire Dessert Recipes And Thoughts Peach Mallows peach halves (canned or fresh)
Fill peach halves with butter and marshmallows. Generously sprinkle with cinnamon. Wrap in tin foil and cook over
mini marshmallows
campfire for 3-5 minutes.
butter (optional) cinnamon sprinkle
Favorite Campfire Toppings
chocolate chips, peanut butter chips, crushed Reese's cups, crushed Oreo, jimmies, coconut, M&Ms, nuts,whatever your heart desires. Makes 6 Servings
Campfire Banana Split 6 large bananas, unpeeled,
Preheat the grill for high heat. Spray 6 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the
2 cups semisweet chocolate chips
instead if you like, (while still in the peel) for easier handling later. Carefully open the banana just wide enough to place the
1 (10.5 ounce) package miniature
chocolate chips & marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips &
stems removed
marshmallows cinnamon sprinkle
peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices
marshmallows as desired. Wrap the bananas with the aluminum foil & place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips & the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, & eat with a spoon. 142
Elevenses Elevenses is a snack that is similar to afternoon tea, but eaten in the morning. It is generally less savoury than brunch, and might consist of some cake or biscuits with a cup of coffee or tea. The name refers to the time of day that it is taken: around 11 am. In Australia and New Zealand, elevenses is called morning tea or smoko, often little lunch, recess or play-lunch in primary school. In Canadian primary schools, the custom is common and is known as recess. Choice of foods consumed at morning tea vary from cakes, pastries or lamingtons, or biscuits, to just coffee. In the Royal Australian Navy elevenses is commonly called mornos. In the United States, elevenses refers to the antiquated custom of the late-morning whiskey break. In Sweden elevenses is a tradition mostly associated with elderly people, the Swedish word is "elva-kaffe" meaning "eleven-coffee". It is often served with some kind of cookie but the main focus is on the coffee. In West Friesland country people had a similar meal called "konkelstik", served at "konkeltoid", the proper time for "konkelen", a verb denoting "making a visit". In many Spanish-speaking cultures the term las onces (the elevens in Spanish) is used to describe a similar meal. Among Chileans it has shifted to later in the afternoon, more closely reflecting the pattern of British "tea time". “When late morning rolls around and you're feeling a bit out of sorts, don't worry; you're probably just a little eleven o'clockish.” ~Winnie The Pooh 143
Afternoon Tea Or Low Tea Afternoon tea or low tea is a small meal snack typically eaten between 4 pm and 6 pm. Observance of the custom originated amongst the wealthy classes in England in the 1840s. Anna Maria Russell, Duchess of Bedford, is widely credited as transforming afternoon tea (or low tea) in England into a late-afternoon meal whilst visiting Belvoir Castle, though Charles II of England's wife Catherine of Braganza is often credited with introducing tea to the court upon her arrival in 1662. By the end of the nineteenth century, afternoon tea or low tea had developed into its current form and was observed by both the upper and middle classes. The table was laid with the best things: a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning." Traditionally, loose tea is brewed in a teapot and served with milk and sugar. The sugar and caffeine of the concoction provided fortification against afternoon doldrums for the working poor of 19th and early 20th century England who had a significantly lower calorie count and more physically demanding occupation than most Westerners today. For laborers, the tea was sometimes accompanied by a small sandwich or baked snack (such as scones) that had been packed for them in the morning. For the more privileged, afternoon tea was accompanied by luxury ingredient: a) Sandwiches: customarily cucumber, egg and cress, fish paste, ham, and smoked salmon b) Scones with clotted cream and jam
c) Cakes and pastries such as Battenberg cake, fruit cake or Victoria sponge. In hotels and tea shops the food is often served on a tiered stand. a) There may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread, or toast, muffins or crumpets.
144
For much of the twentieth century, methods of preparing and serving afternoon tea were the subject of much snobbery. a) In a letter to Nancy Mitford, a social commentator and great satirist of upper class behavior, the author Evelyn Waugh mentions a mutual friend who uses the expression 'rather milk in first' to express condemnation of those lower down the social scale. b) This expression was used by the Georgian and Victorian elite to deride their middle-class governesses for the practice of pouring milk into the cup first, dubbing them "milk-in-first misses." c) In the British film Gosford Park the tension is depicted as continuing to exist; Lady Sylvia McCordle sneers at the police Inspector Thomson for putting the "milk in first" and in the film he quickly realises how the act demonstrates his social "inferiority" and becomes embarrassed. d) Nowadays the 'milk in first or tea in first' debate is altogether more light-hearted. Isabella Beeton, whose books on home economics were widely read in the 19th century, describes afternoon teas of various kinds and provides menus.: a) The old-fashioned tea, b) The at-home tea, c) The family tea and d) The high tea
Nowadays, a formal afternoon tea is often taken as a treat in a hotel or tea shop. a) Most high quality hotels in Britain serve afternoon tea, sometimes in a palm court b) More recently have offered the option of champagne instead of tea. In everyday life, many citizens of Commonwealth countries take a much simpler refreshment consisting of tea and occasionally biscuits as one of many short tea breaks throughout the day. 145
High Tea High tea (also known as meat tea) is the evening meal or dinner of the working class, typically eaten between 5pm and 7pm. High tea typically consists of a hot dish
a) Followed by cakes and bread, butter and jam. b) Occasionally there would be cold cuts of meat, such as ham salad. Traditionally, high tea was eaten by middle- to upper-class children (whose parents would have a more formal dinner later) a) Or by blue collar workers when they came home from work. The term was first used around 1825 a) High is used in the sense of well-advanced (like high noon, for example) to signify that it was taken later in the day. The term "high tea" was used as a way to distinguish it from afternoon tea. a) Though it is often stated that the words "low" and "high" refer to the height of the tables from which either meal was eaten. Afternoon tea was served in the garden where possible
a) Otherwise it was usually taken in a day room, library or salon where low tables (like a coffee table) were placed near sofas or chairs generally b) Hence the fallacy about it being low tea.
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Other Uses In many parts of the British Isles, lower-middle & working-class people traditionally call their midday meal dinner & their evening meal (served around 6pm) tea. a) Whereas the upper social classes would call the midday meal lunch or luncheon.
b) The evening meal (served after 7pm) dinner or supper (often eaten later in the evening). These class signifiers have diminished over time particularly in the southeast of England. In the Canadian Maritime, a tea break may be referred to as a boil up. With a pot of perfectly made tea, thin buttered toast or bread and butter sandwiches are sufficient for an informal tea. A formal tea is usually served from the dining room table, which is set with tea & its accompaniments at one end & another beverage or an ice at the opposite end.
147
Tea Guide Tea is an evergreen plant belonging to the Camellia family. It is grown in tropical and subtropical regions, and, as with coffee, the best teas are grown at the highest elevations. Only the choicest parts are plucked [the top two leaves and the bud] to ensure utmost quality. Tea is comprised of essential oils, caffeine, tannin, riboflavin, pantechnicon acid and niacin. There are three basic categories of tea.
Green Tea:
Non fermented
Oolong Tea
Semi fermented
Black Tea
Completely fermented. Black teas are hand picked from bushes when they are ripe green. They are then withered, dried on tiers of racks, fermented and fired. Black Tea is labeled by various grades depending upon the size of the leaves. These grades are as followed: Souchong, Pekoe Orange Pekoe [not a tea flavor], Broken Pekoe Souchong, Broken Pekoe, Broken Orange Pekoe, Fanning Dust 148
How to Brew Tea After water, tea is the world's most popular beverage. A pound of tea will produce a 200 cups of tea. As for making tea, follow these steps. Always use fresh, cold water and pre-heat the tea pot. Swirl the water around to warm up the teapot. This warms the pot prior to adding the tea leaves and water for the tea. Pour out water before adding tea leaves. Boil water in a tea kettle and pour it into a ceramic teapot. A metal teapot can affect the taste of tea and will cool the water more quickly, so a ceramic teapot is preferable. Never use an aluminum pot. Use china, stainless steel, glass, etc. Add one teaspoon of tea leaves per 5 ounces of water. Place the kettle on the stove and bring to a boil. Remove the kettle from heat right after it comes to a boil, and pour boiling water directly onto the tea leaves as only boiling water extracts the full flavor of the tea. Finally, let the tea steep 3-7 minutes, depending on desired strength. Always brew by the clock as you cannot judge tea by its color. It takes time for the tea leaves to unfold.
For iced tea, remember to use 50% more tea to allow for the ice to melt [dilute].
How To Serve Tea A Victorian hostess always knew how to brew a proper pot of tea, as the serving of tea was itself nearly an institution during the 19th century. A tea party can be a sitdown formal affair or a casual gathering served buffet style, depending on your preference.
149
A relaxed (yet elegant) buffet: a) Set a sideboard (or buffet table) with the tea service, cups, saucers, spoons, dessert items, dessert plates, forks (if needed) b) The napkins, cloth is preferred, but certainly not necessary. You can purchase attractive paper napkins too. c) Allow each guest to serve themselves. A formal seated affair: a) Set the table as you would for a dinner party, without dinner dishes and extra silver. b) Of course, a dessert fork, knife, and teaspoon must be set on the table. c) The dessert plate is set in the lead spot with the saucer and teacup on top. When using a buffet table or sideboard, lay out your tea. a) You may also want to serve coffee or some other beverage as an alternative. b) You will need a full service of each type of beverage with a tray. c) Beginning in the center of your table set your cookies and petit fours, etc. d) Now going in both directions on the buffet table place the eating utensils, the napkins, a bowl of lemon wedges, sugar, creamer. e) Finally your tea or coffee service with cups and saucers on or next to it. An intimate affair: a) Then the hostess may serve the tea from her seat. b) If, however, it is a large gathering, serve tea by standing to the right of each person when pouring. c) When serving, ask guests how many "lumps" (sugar cubes or spoons of sugar) they would like.
d) Place the sugar into the cup prior to pouring tea, using a spoon or serving tongs (never use your fingers to reach for sugar cubes). 150
Pour the tea into the teacup using a strainer to catch loose leaves. Lemon and cold, whole milk can also be added to tea. The teapot can be kept warm using a "tea cozy," a) A padded covering for the pot or by setting it on a tea warmer, b) Lit by a votive candle, for the duration of your tea party.
Casseroles A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles. Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.
151
History Of Casseroles In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire. The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.
Use Of Term In The US And Canada A characteristic method of preparing casserole in the United States, particularly in the midwest and the south, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup. Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-ofmushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.
Casseroles are a staple at potlucks and family gatherings. In Minnesota and North Dakota where they are one of the quintessential foods of the region, casseroles are called hotdish. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area.
Casseroles Tips To save time, though not necessary money, stock up on pre-cut and peeled vegetables like carrots, onions, and broccoli florets available in either your supermarket produce aisle or salad bar-you'll discover they make casserole preparation a snap. 152
A casserole takes anywhere from 20 minutes to 2 hours to bake a) Consider using dried herbs in dishes which require longer cooking (more than an hour). If you desire a crisp, browned topping, don't cover the casserole as it bakes. When reheating casseroles, cover and reheat in a 350°F oven, allowing almost double the baking time. a) To test for doneness, insert a knife or a wooden skewer in the center of the food. b) If it's hot to the touch when removed trust that it's hot throughout. To make that casserole augratin a) Sprinkle the assembled dish with grated cheese and bread crumbs moistened with a little melted butter and dried herbs b) Continue baking until filling is cooked and topping is melted and bubbling. When you don't have the specific casserole baking dish called for in a recipe, it's best to think big. a) Opt to use a pan of equal or slightly greater volume. b) If you substitute a pan that is shallower than the one specified, reduce the baking time by 25 percent, c) If the pan is deeper increase the baking time by 25 percent. When unsure about the capacity of your baking pan, measure water and pour it in the pan to check. Casseroles really taste best when made in advance. Time will allow the flavors to blossom.
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To freeze an unbaked or fully baked casserole: a) Begin by lining a casserole with heavy-duty aluminum foil b) Leave enough of an overhang on all sides to cover and seal the food later. c) Assemble the casserole d) Lay it in the lined pan e) Freeze as unbaked casserole until solid f) Or bake and cool to room temperature then freeze. g) Once the casserole is frozen, use the excess foil overhang and seal airtight. h) Double wrap the foil wrapped casserole in freezer proof plastic bags i) Label, date it, and freeze until ready to use. j) To thaw, remove the wrapping and place the frozen food back into casserole dish. k) Defrost and reheat l) Or bake as recipe instructs.
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Sides A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world.
a) New side orders within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions b) Couscous appearing more commonly at dinner parties with Middle Eastern dishes. The term "side" usually refers to a smaller portion served as a side dish a) Rather than a larger, main dish-sized serving. b) For example, a "side salad" is usually served in a small bowl or salad plate c) In contrast to a large dinner-plate-sized entrée salad. A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad a) One starch side dish, such as bread, potatoes, rice, or pasta.
Some Common Side Dishes Include Antipasto
Coleslaw
Mashed potatoes
Asparagus
Dinner rolls or other breads
Mushrooms
Baked beans
French fries or steak fries
Pasta salad
Baked potatoes
Green beans
Potato salad
Broccoli
Greens
Salad (often a "side" salad)
Cabbage
Macaroni and cheese
Soups
Cauliflower
Macaroni salad
Squash
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Sauces In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans.
Sauces need a liquid component a) Some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. b) Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes or for desserts. a) They can be prepared and served cold, like mayonnaise, b) Prepared cold but served lukewarm like pesto c) Cooked like bechamel and served warm d) Cooked and served cold like apple sauce. e) Some sauces are industrial inventions like Worcestershire sauce, HP sauce. f) Ready-made like soy sauce or ketchup g) Others still are freshly prepared by the cook. h) Sauces for salads are called salad dressing. i) Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is a saucier.
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French Cuisine Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chef Antonin Carême created an extensive list of sauces, many of which were original recipes. a) It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. b) The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces. They are: a) Sauce Béchamel, milk-based sauce, thickened with a white roux. b) Sauce Espagnole, a fortified brown veal stock sauce. c) Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. d) Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar. e) Sauce Tomate, tomato-based
A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce." Most sauces commonly used in classical cuisine are daughter sauces. For example, Bechamel can be made into Mornay by the addition of grated cheese, and Espagnole becomes Bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. In the mid-20th century a specialized implement, the French sauce spoon, was introduced to aid in eating sauce in French cuisine and now enjoys some popularity at high-end restaurants.
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British Cuisine Gravy is a traditional sauce used on roast dinner, which traditionally comprises roast potatoes, roast meat, boiled, steamed or roasted vegetables and, optionally, Yorkshire pudding, which are usually only eaten with beef. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking, flavored with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread. Apple sauce, mint sauce and horseradish sauce are also used on meat (pork, lamb and beef respectively). Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Some of these sauce traditions have been exported to former colonies such as the USA
Sauce Variations There are also many sauces based on tomato, such as tomato ketchup and tomato sauce. a) Other vegetables and various spices. b) Although the word 'ketchup' by itself usually refers to tomato ketchup c) It may also be used to describe sauces from other vegetables or fruits. Sauces can be sweet, and used either hot or cold to accompany and garnish a dessert. Another kind of sauce is made from stewed fruit a) Usually strained to remove skin and fibers and often sweetened. b) Such sauces, including apple sauce and cranberry sauce c) Are often eaten with specific other foods: apple sauce with pork, ham, or potato pancakes; cranberry sauce with poultry d) Or served as desserts. 158
Jellied Cranberry Relish 2 pkg orange flavored gelatin
Dissolve gelatin in hot water. Break frozen relish in chunks; add to gelatin and stir until thawed. Add cold water and
2 cups hot water
orange juice; chill till partially set. Stir in celery and nuts. Pour into a 1 ½ quart ring mold or individual molds; chill
1-11 oz can [or pkg] frozen cranberry
till firm. 8-10 servings.
orange relish ½ cup cold water
Accompany with Snow Dressing: With electric or rotary beater, whip 1 cup marshmallow crème, 1 Tbsp each lemon and orange juice till blended. Stir n ¼ mayonnaise.
1 cup orange juice ¾ cup chopped celery ¾ cup chopped walnuts [optional] Makes 1 cup
Classic Hollandaise Sauce 2 egg yolk
In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low
3 Tbsp lemon juice
heat until butter is melted. Add remaining butter, stirring briskly u until butter is melted and sauce thickens. Note:
½ cup firm butter
Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling. Serve hot or room temperature. 159
Frito Grit Casserole 3 cups boiling water
Boil 10 minutes, stirring. Remove from heat. Add ½ stick margarine, ½ roll Kraft garlic cheese, dash Tabasco, salt,
½ tsp salt
pepper and 2 beaten eggs. Put in 8 x 11 inch pan. Top with crushed Frito Corn Chips. Bake 45 minutes 350°
¾ cups quick grits
Bountiful Butternut Squash 1 medium butternut squash
Slice squash in half, lengthwise. Place face down on a baking dish. Add ½ cup water. Bake at 350° for 45 minutes
½ cup water
or until flesh is tender and shell is firm enough to be stuffed. Meanwhile, sauté onion and apple in the butter until
¼ cup chopped onion
onion is transparent. Stir in cottage cheese and seasonings. When squash is tender, cube it and carefully scoop it
1 cup finely diced, unpeeled apple
out, leaving the shells. Combine squash with apple mixture. Spoon back into shells. Top with cheese and dried
2 Tbsp butter
parsley. Bake [no water in the dish] at 375° for 15 minutes or until steamy and heated through.
1 cup cottage cheese 1/8 tsp each cinnamon and ginger ¼ tsp each salt and black pepper 1 cup grated Cheddar cheese Dried parsley
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BBQ sauce 1 cup water
Mix all together. Pour over chicken. Baste. Cook 1 hour in 350° oven
¾ cup catchup 3 Tbsp brown sugar 1 Worcestershire sauce 1 tsp salt ¼ tsp chili powder
Lemon Butter Baste
Makes ¾ C Up; Enough For A 10 To 12 Pound Turkey
This recipe is used for oven roasted turkey. Could be used on oven roasted whole chicken as well. Place stuffed bird in roasting pan; brush with baste mixture. No need to cover pan, add water, or wrap in cheesecloth. Baste bird about every half hour with mixture and drippings from pan. Roast in 325°F oven for about 30 minutes per pound dressed bird. Melt ½ cup [1 stick] butter in small saucepan; stir in 4 Tbsp lemon juice. Brush on turkey just before and often during roasting.
You don’t have to cook fancy or complicated masterpieces– just good food from fresh ingredients.~Julia Childs 161
Mushroom Ragout [Topping For Steaks] ¼ cup olive oil
In a large skillet sauté mushrooms in hot oil over medium heat until golden brown and tender, stirring
1 ½ lb assorted fresh mushrooms, cleaned, sliced
occasionally. Add chicken broth, whipping cream, parsley and garlic. Simmer for 3 to 4 minutes until
¼ cup chicken broth
mixture has thickened and is reduced. Season with salt and pepper and garnish with additional parsley.
¼ cup whipping cream
Serve over beef or as a side dish.
2 Tbsp finely chopped fresh parsley 2 cloves garlic, minced
Luscious Potatoes 1-2 lb shredded has browns
Combine all ingredients except cheese in a 9x13 pan. Mix well. Sprinkle with cheese. Bake 350 1 hour
2 cream of potato soup 1 cup sour cream Salt and pepper to taste 2 cups sharp cheddar cheese
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Rice Pudding ½ cup water
Heat oven to 350ºF. Heat water to boiling. Remove from heat; stir in rice. Cover and let stand about 5 minutes.
½ cup uncooked instant rice
Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 ½ quart
3 eggs, slightly beaten
casserole dish;sprinkle with cinnamon. Place casserole in square pan; pour very hot water into pan. Bake about 70
½ cup sugar
minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water.
2 tsp vanilla
Serve pudding warm or cooled.
¼ tsp salt 2 ½ cup milk, scalded ½ cup raisins[optional] cinnamon
Green Bean Casserole 2 cans green beans
In buttered casserole dish alternate layers of beans, soup, onion rings, and top with cheese. Bake 40 minutes in
2 cans cream of mushroom soup
325°oven.
1 can of water mixed with soup 2 cans French fried onion rings Grated cheddar cheese
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Scalloped Corn Casserole 1 Jiffy corn muffin mix
Combine margarine, sour cream, and egg. Stir in corn. Add dry muffin mix. Put in a greased 9x13 inch pan. Bake at
1-8 oz sour cream
350ºF for 1 hour
1 egg 1 can cream style corn 1 can whole kernel corn, drained 1 stick of butter, melted
Corn Casserole 1 can cream style corn
Melt margarine in baking dish. Mix in rest of ingredients. Bake at 350° until done. Add ¾ cup grated cheese until
1 can whole kernel corn [drain]
melted.
1 8oz Jiffy corn bread mix 1 8oz sour cream 1 stick margarine 2 eggs, slightly beaten
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Southern Corn Pudding 2 cup canned corn
Combine ingredients. Bake in buttered baking dish in slow oven 325° until firm.
2 eggs, slightly beaten 1 tsp sugar 1 ½ Tbsp butter, melted 2 cup milk 1 tsp salt 1/8 tsp pepper
Grits Breakfast Casserole 1 c raw grits
Add 1 cup raw grits to 4 cups boiling water, 1 tsp salt, and 1 stick of butter. Boil for 15-20 minutes. Let cool. Sauté 1 lb
4 c water
sausage and drain. Beat 4 eggs with 1 cup milk. Add all together with 1 box of Jiffy mix. Put in a 9x13 inch casserole
1 box Jiffy cornbread
dish. Cover all with cheese. Bake at 325 degrees for 30 minutes.
1 c milk 1 lb sausage 1 c shredded cheese 1 stick butter 4 eggs 1 tsp salt
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Corned Beef Hash 2 tsp olive oil
In 12inch skillet, heat olive oil over medium heat. Add onion, garlic and pepper; sauté until softened. Stir in the
1 medium onion, minced
other ingredients and cook over medium high heat until thoroughly heated.
2 cloves garlic, minced 1 red or green bell pepper, seeded and minced 2 [15 ½ oz] cans corned beef hash ¼ cup chopped fresh parsley or 1 Tbsp dried ¼ tsp dried thyme ¼ tsp pepper
Recipe For Good Husband Be careful in your selection. Do not choose too young, and take only such as have been reared in a good, moral atmosphere. Some wives insist on keeping husbands in a pickle while others keep them in hot water. This only makes them sour, hard, and sometimes bitter. Even poor varieties may be made sweet, tender, and good by garnishing them with patience—well sweetened with smiles and flavored kisses. Then keep them warm with a steady fire of domestic devotion. Serve with 3 good meals a day. When thus prepared, they will keep for years. ~From Wells Elementary School PTA Cookbook
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A slow cooker, also known as a Crock-Pot (a trademark that may sometimes be used generically in the US, Canada and Australia) is a countertop electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying) for many hours, allowing unattended cooking of pot roast, stews, soups, "boiled" dinners and other suitable dishes.
Design
A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The lid is often of glass seated in a groove in the pot edge; condensed vapour collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A crock pot is quite different from a pressure cooker and presents no danger of an abrupt pressure release. The ceramic pot, or 'crock', acts as both a cooking container and a heat reservoir. Slow cookers come in capacities from 500 ml (16 oz) to 7 liters (7.4 US quarts). Due to the placement of heating elements (generally at the bottom and often also partway up the sides), there is usually a minimum recommended liquid level to avoid uncontrolled local heating.
Many slow cookers have two or more heat settings (e.g., low, medium, high, and sometimes a "keep warm" setting); some have continuously variable power. Most slow cookers have no temperature control, and deliver a constant heat to the contents. The temperature of the contents will rise until it reaches boiling point, at which point the energy goes into gently boiling the liquid closest to the hot surface. 167
Operation Raw food and a liquid (such as water, wine, or stock) are placed in the slow cooker. Some recipes call for pre-heated liquid. The cooker lid is put on and the cooker is switched on. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71–74 °C [160–165 °F][5]) after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a specified value.
The heating element heats the contents to a steady temperature in the 79–93 °C (175–200 °F) range. The contents are enclosed by the crock and the lid, and attain an essentially constant temperature. The vapor that is produced at this temperature condenses on the bottom of the lid and returns as liquid. Some water-soluble vitamins are leached into the liquid. The liquid transfers heat from the pot walls to its contents, and also distributes flavours. A lid is essential to prevent warm vapour from escaping, taking heat with it and cooling the contents. Basic cookers, which have only high, medium, low, or keep warm settings, have to be manually turned on and off. Others have settings for high and low, which allow the cook to choose a cooking time after which the cooker switches to "keep warm" mode. Advanced cookers have computerized timing devices that allow the cooker to be programmed to perform multiple operations and to delay the start of cooking. Because food stays warm for a long time after switching off, slow cookers can be used to cook food to be taken to be eaten elsewhere without reheating. Some cookers have ways of sealing the lid to prevent the contents from spilling during transport.
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Recipes Recipes intended for other cooking methods must be modified for slow cookers. Quantities of liquids may have to be adjusted as there is a little evaporation, but there should be enough liquid to cover the food. Many published recipes for slow cookers are designed primarily for convenience and use few ingredients, often prepared sauces. The long, moist cooking is particularly suitable for tough and cheap cuts of meat—for many slow-cooked dishes these cuts give better results than more expensive ones. They are also often used to cook while no one is there to care for it, meaning the cook can fill the pot with its ingredients and come back several hours later to a ready meal.
Crock Pot Suggestions Leave it alone: The main advantage of slow cooking is to set and forget it. a) You do not need to tend the pot. Do make sure it is not touching the walls or other appliances. Stirring is not required for the great majority of crock- pot recipes. Keep it covered leave the lid on. a) Every time the crock-pot is uncovered, 1/2 cooking time is lost. Cooking times: It is best to follow the recipe's instructions a) A general rule of thumb is one hour on high equals two hours on low High Altitude Cooking: Allow more time than given in the recipe at altitudes over 4000 feet. Temperatures: There are generally two temperature settings, low and high. a) Low is 200 degrees and high is 300 degrees. Spices: Because so little evaporation takes place when cooking with this method, spices tend to be intensified. a) Be careful not to over-season and just before serving make corrections
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Serves 6-8
Extra-Cheesy Macaroni & Cheese 8-oz pkg. shredded Italian blend cheese
Combine cheeses in a large bowl; set aside. Whisk together eggs and next 6 ingredients in a large bowl; stir in
8-oz pkg. shredded sharp cheese
macaroni and 3 cups cheese mixture. Pour macaroni mixture into a slow cooker; sprinkle with ¾ cup cheese
2 eggs, beaten
mixture. Cover and cook on low setting for 4 hours. Sprinkle servings with remaining cheese mixture.
12-oz can evaporated milk 1 ½ c milk 1 tsp salt ¾ tsp dry mustard ½ tsp pepper ¼ tsp cayenne pepper [optional] 8-oz pkg. small shell macaroni, uncooked
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Makes 10 cups
Slow Cooker Roast for Tacos 4 to 5 pounds beef chuck roast
Place roast in a large slow cooker; sprinkle with spices. Add tomatoes with juice around the roast. Cover and cook
1 Tbsp chili powder
on low setting for 8-10 hours. Using 2 forks, shred roast and spoon into taco shells.
1 tsp cumin
Note: top tacos with sour cream, guacamole, chopped tomatoes, chopped onions, taco sauce or salsa, etc.
1 tsp onion powder 1 tsp garlic powder 2 14 ½-oz cans Mexican style stewed tomatoes taco shells
Crockery Sage Dressing
Serves 10-12
2 c onion, chopped
1 tsp poultry
Saute onion and celery in butter in a skillet; set aside. Place bread in a large mixing bowl; add seasonings and toss
2 c celery, chopped
seasoning
well. Add onion mixture and enough broth to moisten bread; toss well. Stir in eggs and mix well. Spoon into a slow
1 c butter
½ tsp dried thyme
cooker. Cook, covered, on low setting for 4-5 hours, stirring occasionally and adding more broth as needed.
2 loaves white
½ tsp marjoram
bread, torn
½ tsp pepper
1 ½ tsp dried sage
14-oz can chicken
1 ½ tsp salt
broth 2 eggs beaten 171
Ever since the mid eighteenth century, when John Montagu, the Fourth Earl of Sandwich-clearly more passionate about gambling than food-slapped cold beef between two slices of bread rather than leave the gambling table, sandwiches have been immensely popular for their simplicity and convenience. Indeed, the imprimatur of the Earl immediately made sandwiches fashionable-as teatime delicacies, with aristocratic ladies presenting them as dainty morsels on fine china, as well as hearty mealson-the-go. A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are also widely sold in restaurants and cafes, served hot or cold.
History of the Sandwich The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern sandwich wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition. During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. Trenchers were the precursors of open-face sandwiches. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory 172
specifications that reveal the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England. Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.
First Written Usage Of Sandwich The first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" It is
said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands. The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neichatel, 1770), translated as A Tour to London 1772; Grosley's impressions had been formed during a year in London in 1765. The sober alternative is provided by Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the navy, to politics and the arts mean the first sandwich was more likely to have been consumed at his desk. Before being known as sandwiches, the food seems to simply have been known as "bread and meat" or "bread and cheese".
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Usage In Spain, where the word sandwich is borrowed from the English language, is a food item made with English sandwich bread, known as a bocadillo. The verb to sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately. a) The noun sandwich has related meanings derived from this more general definition. b) For example, an ice cream sandwich consists of a layer of ice cream between two layers of cake or biscuit. c) Similarly, Oreos & Custard Creams are described as sandwich biscuits; they consist of a soft filling between layers of biscuit. The word "butty" is used in Northern areas of the United Kingdom as a synonym for "sandwich" a) Particularly in the name of certain kinds of sandwiches: a chip butty, bacon butty, or sausage butty. b) "Sarnie" is a similar colloquialism, as is the Australian English colloquialism "sanger". c) Likewise, the words "sanger" & "piece" are used for sandwich in Scottish dialect d) The latter, an example of the use of "piece" is "piece & ham", meaning "piece of bread & ham".
The following represent common varieties of American sandwich:
Peanut Butter And Jelly
Jam is often used in place of jelly. Also known as a 'PB&J'.
Club Sandwich
A triple-decker sandwich made with sliced turkey or chicken, bacon, tomato and lettuce, usually contains mayonnaise
Sloppy Joe Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun.
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Reuben Corned beef, sauerkraut, Swiss cheese, topped with Russian or Thousand Island dressing, on rye bread, then grilled
Grilled Cheese Monte Cristo Sliced ham and cheese, usually Emmental or Gruyère, between slices of French toast, batter-fried, sprinkled with powdered sugar, usually served with jelly or jam.
Cheese sandwich In the United States it is usually made with American cheese, and often served toasted alongside tomato soup or with sliced tomato inside. When toasted, it is commonly referred to as a "grilled cheese sandwich".
BLT Named for its ingredients, bacon, lettuce and tomato
Muffuletta Originated in New Orleans' Italian-American community. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Dagwood Multiple layers containing a wide variety of meats and condiments, named for Dagwood Bumstead of the comic strip Blondie
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Po' Boy A crusty bread loaf typically filled with fried seafood or roast beef.
Submarine Sandwich A generic sandwich served on a long French or Italian roll which may contain a wide variety of sliced meats, vegetables, and condiments. Also known regionally as a hero, a hoagie, a grinder, or a zep.
French Dip Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice)
BBQ Sandwich Served on a bun, with chopped, sliced or pulled meat, either pork, beef or chicken, and sometimes topped with coleslaw
Philadelphia Cheesesteak Thinly sliced steak and melted cheese in a long roll, also known as a Philadelphia or Philly cheesesteak.
Bratwurst [Brats] Bratwurst can be used on various types of sandwiches, though Germans normally eat the sausage and bread roll separately
Falafel Chipped Beef Sandwiches prepared with thinly sliced or pressed salted and dried beef. Some chipped beef is smoked to add flavor
Elvis Sandwich Peanut butter, banana, and bacon inside of two slices of bread
Deep-fried balls of ground, seasoned chickpeas topped with salad vegetables, hot sauce, tahini-based sauces, and pickled vegetables, wrapped in or added to the pocket of a split-open taboon bread (pita)
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Hot Dog Gyro A Greek dish made of meat cooked on a vertical rotisserie, normally chicken, beef, veal, lamb or mutton, with tomato, onion and Tzatziki sauce, wrapped in a pita
Ham & Cheese A common sandwich prepared with ham and sliced cheese. Additional ingredients may include lettuce, tomato, mayonnaise and other ingredients.
A wiener or frankfurter, served on an oblong bun, usual condiments include mustard, ketchup, pickle relish, diced onions, sauerkraut or chili
Patty Melt
Hot Turkey Or Roast Beef Often open-faced, sliced turkey or roast beef on white bread drenched in turkey or beef gravy, often served with mashed potatoes.
Italian Beef
Thin slices of seasoned, juicy roast beef, often garnished with giardiniera or Italian sweet peppers, on a dense, long Italian-style roll
Consisting of a hamburger patty, topped with carmelized onions and American, Cheddar or Swiss cheese, between two slices of bread (traditionally rye, though sourdough is sometimes substituted).
Meatball Sandwich Meatballs in marinara sauce, with melted Parmesan or provolone cheese, on a long bun or section of Italian loaf.
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Egg Salad
Chicken Salad
Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika.
Sandwich made with leftover or canned chicken, common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustard.
Bologna Sandwich Tuna Salad
Burgers A ground beef patty, often with vegetables, sauces and other meats, usually on a round bun. May add cheese
Sandwich made from canned tuna, usually combined with other ingredients such as mayonnaise and celery. The sandwich has been called "the mainstay of almost everyone's American childhood," and "the staple of the snatched office lunch for a generation." In the United States, 52% of canned tuna is used for sandwiches.
Pre-sliced bologna sausage between slices of white bread, with various condiments such as ketchup, mustard, and mayonnaise. Sometimes made with fried bologna
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Breads A good sandwich begins with a good bread: chewy Cuban white bread, a hearty rye, a wholesome wheat, an herb bread or even a crunchy Apple Wheat loaf, are just a few suggestions. Makes 2 Loaves
Cuban White Bread 4 packages active dry yeast
Proof the yeast by placing it in a small bowl and stirring in 1 ½ cups of he warm water and the sugar. Set the bowl aside until the
2 ½ cups warm water
mixture begins to bubble and foam, about 5 minutes. Place 5 ½ cups of the flour in a large bowl and make a well in the center. Pour in
1 Tbsp sugar
the proofed yeast mixture, the remaining cup of warm water, and the salt. Stir with a wooden spoon until the ingredients are well
5 ½ to 7 cups unsifted all-purpose flour, unbleached
combined, then transfer to a floured board. Knead, incorporating more flour as you proceed, until you have a smooth, elastic, and fairly stiff dough. Gather the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and set aside in a warm, draft-
1 Tbsp salt
free place until the dough has doubled in volume, about 1 hour. Punch the dough down with a blow of your fist, remove it from the
¼ to ½ cup cornmeal
bowl, and cut in half. Shape each half into a mound. Sprinkle a large baking sheet with the cornmeal and set the loaves well apart on the sheet. With a sharp knife, cut several slashes across the top of each of loaf. Place the baking sheet int the center of a cold oven. Turn the heat on to 350°F and bake for 1 hour, or until the loaves sound hollow when tapped with your finger. Cool on wire racks. NOTE: This recipe results in a delicious, crusty, French like bread, but one that will not keep longer than a day or two at the most. Like other breads, though, it takes well to freezing.
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Makes 16 Rolls
Hot Dog & Hamburger Buns
Follow the Cuban White Bread recipe up to the point where you remove the dough from the bowl after you punched it down. Instead of cutting the dough in half, roll it out to ½” thick. For hot dog buns, cut out rectangles of dough approximately 3”x5”. For hamburger rolls, cut circles out of the dough—about 3” in diameter. Place 2” apart on a lightly greased large baking sheet and let rest for half an hour. Then brush with melted butter and set in cold oven. Turn the temperature to 350°F and bake for 1 hour, or until the rolls sound hollow when tapped with your finger. Cool on wire racks.
English Muffins
Makes 16 Muffins
Follow the Cuban White Bread recipe up to the point where you remove the dough from the bowl after you have punched it down. For English muffins, instead of cutting the dough in half, roll it out on cornmeal to ½” thick and cut out 3” circles. Let the circles of dough rest for 15 minutes, then place several at a time [as many as can fit comfortably] in a lightly greased skillet over medium heat and cook for 10 to 15 minutes, turning two or three times as they brown.
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Pita Bread
Makes 8 Pitas
1 package active dry yeast
Proof the yeast by placing it in a large bowl and stirring in the sugar and ½ cup warm water. Set the bowl aside
¾ tsp sugar
until the mixture begins to bubble and foam, about 10 minutes. Add 1 cup of the flour to the yeast mixture and
½ cup warm water
gradually stir in the ¾ cup water. Add the oil., then the remaining flour, a half cup at a time, stirring with a
1 ½ to 2 ½ cups sifted all purpose flour,
wooden spoon until the ingredients are well combined. The dough should be soft but not sticky. Transfer to a well
unbleached
floured board and knead until you have a smooth, elastic dough. Gather the dough into a ball and place in a
¾ cup warm water
lightly greased bowl. Cover with a damp towel and set aside in a warm, draft free place until the dough has
3 Tbsp olive oil
doubled in volume, about 1 hour. Punch the dough down with your fist, cover it again with a damp towel, and allow to rest for half an hour. Shape the dough into an 8” long roll and cut the roll into 8 equal parts. Make the 8 pieces of dough into 8 balls, then flatten each very thin with the palm of your hand. They should be circular in shape, about 6 ½” in diameter. Put the pitas on floured baking sheets, four to a sheet, and let stand at room temperature for 1 hour. Preheat oven to 500°F. Bake the pitas on the floor of the oven, one baking sheet at a time, for 5 minutes each at 500°F. Cool on wire racks. To keep pitas moist, cover with plastic wrap or store in plastic bags. To make a pocket to stuff with fillings, cut a 3” slit along the edge of each pita and pry the bread apart gently.
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Makes 2 Loaves
Fresh Herb Bread 1 package active dry yeast
Proof the yeast by placing it in small bowl and stirring in the warm water and 1 Tbsp of sugar. Set the bowl aside until the
1 ½ cups warm water
mixture begins to bubble and foam, about 10 minutes. Combine the hot milk, remaining 2 Tbsp of sugar, salt, and 3 Tbsp of
3 Tbsp sugar
the butter in a large bowl. Stir with wooden spoon until well blended. Cool to lukewarm, then stir in the proofed yeast mixture.
½ cup milk, scalded
Gradually stir in 3 cups of the flour and add the herbs. Beat as vigorously as you can until the mixture is smooth, then transfer
2 tsp salt
to a floured board. Knead, incorporating as much of the additional flour as you need to make a stiff dough. Gather the dough
5 Tbsp butter, softened
into ball and place it in a lightly greased bowl. Cover the bowl with a damp towel and set aside in a warm, draft free place until
5 ½ to 6 ½ cups all purpose flour,
it has doubted in volume, 1 to 2 hours. Punch the dough down with a blow of your fist and let it rest 15 minutes. Then remove
unbleached
the dough from the bowl and cut it in half. Set each half into a lightly greased 9x5x3” loaf pan. Preheat the oven to 375°F. Melt
½ cup finely chopped fresh chives
the remaining 2 Tbsp butter and brush the loaves lightly. Cover each with a damp towel and set aside to double again in
½ cup finely chopped parsley
volume, about 1 h our. Bake in the center of the oven for 30 minutes, or until the bread sounds hollow when tapped with your
½ cup finely chopped fresh dill
finger. Cool on wire racks.
3 Tbsp finely chopped fresh chervil or 1 Tbsp dried.
Tea Sandwich Variation:
Prepare the herb bread dough as described above, but do not mix in the herbs. After the dough has doubled in volume, been
punched down, and rested 15 minutes, divided it in half . On a lightly floured surface, roll each half into an 8x11” rectangle. Brush each rectangle with melted butter. Combine herbs and sprinkle evenly [between each half] over dough. With the short side facing you, roll up each rectangle and tuck the ends in securely. Set each loaf into a lightly greased 9x5x3” loaf pan. Cover with damp towel and set aside to double in volume, about 1 hour. Preheat the oven to 375°F. Bake for 20 to 30 minutes. Cool on wire racks. When sliced, the herbs will appear in a spiral pattern.
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Makes 3 Loaves
Swedish-Style Rye Bread 1 package active dry yeast
6 Tbsp butter, softened
Proof the yeast by placing in a large bowl and make a well in the center. Pour in the boiling water, the
½ cup warm water
1 Tbsp
add the molasses, butter, and salt. Stir with a wooden spoon until the ingredients are well combined.
2 tsp sugar
6-7 cups unsifted
Cool to lukewarm, then stir in a the proofed yeast mixture. Transfer to a floured board. Gradually
2 cups rye flour
unbleached flour
incorporate up to 7 cups of the white flour and knead until you have a smooth, elastic dough. Gather
¾ cup molasses
1 tsp caraway seed
warm, draft free place until the dough has doubled in volume, about 2 hours. Punch the dough down
1 tsp poppy seed
with a blow of your fist. Cover the bowl with a damp towel and set aside to rise again, this time for
2 cups boiling water
1 egg white
the dough into a ball and place in a lightly greased bowl. Cover with a damp towel and set aside in a
about 20 minutes. Knead again briefly and divide the dough into 3 equal balls. Shape each into a round loaf. Grease a large baking sheet and set the loaves well apart on the sheet. Cover with a damp towel and set aside to double in volume, about 1 hour. Preheat the oven to 350°F. Brush each loaf with the beaten egg white and sprinkle with caraway and poppy seeds. Bake in the center of the oven for 40 to 50 minutes, or until the bread sounds hollow when tapped with your finger. Cool on wire racks.
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Makes 1 Loaf
Apple Walnut Bread 4 Tbsp butter, softened
Preheat oven to 350°F. Cream butter with the sugar until light and fluffy. Then beat in the eggs. Sift together the
2/3 cup sugar
flour, baking powder, baking soda, and salt, and add alternately with the chopped apples to the creamed butter
2 eggs, beaten
mixture. When the ingredients are well combined, stir in the nuts and the lemon peel. Spread the batter into
2 cups sifted all-purpose flour, unbleached
lightly greased 9x5x3” loaf pan and bake in the center of the oven for 45-55 minutes, or until a toothpick inserted
1 tsp baking powder
into center of the bread comes out clean and dry. Cool on a wire rack.
1 tsp baking soda 1 tsp salt
2-3 Cortland or other cooking apples[2 cups], peeled, cored, and finely chopped 2/3 cup coarsely chopped walnuts 1 Tbsp grated lemon peel
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Fillips Or Spreads Be it butter, mayonnaise, ketchup, or mustard, most people smooth a spread on their bread before they slap on the filling for a sandwich. The appetizing extras that can transform the most mundane sandwich into a memorable repast: flavored butters, a variety of mayonnaise, Russian Dressing, ketchup, mustard, coleslaw, pickles and relishes.
Flavored Butters Butter is probably the usual spread-plain butter. Want to make a simple sandwich splendid, consider flavored butters. Makes ½ cup
The Base
Take ¼ pound [1stick] unsalted butter and put it in a bowl. When it is softened a bit, cream the butter by mashing it against the sides of the bowl with a wooden spoon until it is light and fluffy. To make one of the flavored butters listed below, add the appropriate ingredients to the bowl of creamed butter and blend well. The butters can be refrigerated in tightly covered containers for up to 2 weeks. Or, shape them into a cylinder on a sheet of waxed paper, roll up tightly, and freeze, cutting off just as much as you need each time.
Anchovy Butter
Add 1 Tbsp anchovy paste; 1 Tbsp finely chopped fresh chives; 1 Tbsp capers, drained and finely chopped
Almond Butter
Add ¼ cup almonds, finely ground, and ½ tsp salt.
Blue Cheese Butter
Add ½ pound [1 cup] blue cheese, crumbled, and 2 tsp fresh lemon juice.
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Garlic Butter
Add 1 small clove garlic, crushed.
Herb Butter
Add 1 Tbsp each finely chopped parsley, fresh basil, ad fresh chives.
Mushroom Butter
Add ½ pound mushrooms, sliced, sauteed in 2 Tbsp butter and then finely chopped; 1 tsp salt; and 2 Tbsp dry sherry.
Olive Butter
Add 2 Tbsp green pitted olives, finely chopped, and 2 tsp fresh lemon juice.
Orange Butter
Add 2 tsp grated orange rind plus 1 tsp orange juices.
Watercress Butter
Add ½ bunch watercress [leaves only], minced; 1 Tbsp lemon juice; 1 tsp salt; and freshly ground black pepper to taste.
Smoked Salmon Butter
Add ¼ pound smoked salmon, finely chopped, and freshly ground black pepper to taste. Makes ½ cup
The Purist's Peanut Butter 1 6 ¼ ounce can salted peanuts
Place the nuts in a peanut butter machine, a blender, or a food processor & puree into a smooth butter. If dry roasted nuts are used, the peanut butter may be too dry: add up to 1 Tbsp vegetable oil. If unsalted peanuts are used, add salt to taste.
Honey Peanut Butter
Blend in 2 Tbsp of honey.
Other Nut Butters
Cashew butter, pecan butter, and walnut butter are made in exactly the same way as Peanut Butter—by pureeing. 186
Mayonnaise If it's mayonnaise you like, you'll love it homemade. Whip a jarful in no time. You can use your electric mixer or blender—food processor. The master recipe is easy and makes a very out of the ordinary mayonnaise. The master recipe for Mayonnaise can be found on the next page. Here are some delicious variations.
Mustard Mayonnaise
In a chilled bowl lightly whip 2/3 cup heavy cream. Combine 1 ½ cups Mayonnaise, 4 Tbsp fresh lemon juice, and 3 Tbsp
Anchovy Mayonnaise
Into 1 cup of Mayonnaise blend 2 Tbsp anchovy paste, ¼ cup finely chopped parsley, and 2 tsp capers, drained and finely
Onion Mayonnaise
For every 1 cup of Mayonnaise, add 1 Tbsp grated onion, ¼ tsp Worcestershire sauce, and salt, and freshly ground white
Green Mayonnaise
Blend into 1 cup of Mayonnaise ¼ cup finely chopped spinach leaves, 1 Tbsp each finely chopped parsley, fresh tarragon, and
Dijon mustard until well blended. Fold in the cream and add salt to taste.
chopped.
pepper to taste. Refrigerate for a least 3 hours before using. Adjust seasonings if necessary.
fresh chives. Depending on the availability of fresh herbs and your own taste, you may substitute—or add—fresh mint, chervil, dill, or watercress.
Russian Dressing
Finely chop ½ Tbsp each green and red peppers, 2 tsp fresh chives, and 4 Tbsp sour dill pickle. Place in a small bowl with 1 cup of Mayonnaise and ½ cup chili sauce. Stir until the ingredients are well combined.
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Makes 1 ½ cups
Mayonnaise 1 egg
Blend the egg, lemon juice or vinegar, mustard, salt, and pepper together in a blender or food processor for 30 seconds.
1 ½ Tbsp fresh lemon juice, or white
Wit the motor still running add the oil in a slow steady stream and blend until the oil is incorporated and the mixture is
1 tsp Dijon mustard
serve the dressing immediately or place in a tightly covered jar and store in the refrigerator for up to 7 days. If the
¼ tsp freshly ground white pepper
mayonnaise separates, bring to room temperature and stir gently.
wine vinegar, or a combination of both
thickened. If the mayonnaise seems too thick, thin it with a little water or heavy cream. Adjust the seasonings to taste and
1 cup olive oil or salad oil or a combination of both
Mustard Say 'mustard' and most people think of the ball park variety-a mild, bright yellow seasoning so many of us have been slathering on hot dogs and ham sandwiches since childhood. There's a whole world of mustard out there, hundreds of them, and they can really spice up a sandwich nicely. Prepared Mustard is a blend of mustard seeds [white or yellow and/or black or brown], salt, spices, and vinegar. There is smooth mustard and grainy mustard. a) The grainy ones contain whole or crushed seeds to add texture. b) There is mild mustard and spicier ones.
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Ketchup For ketchup enthusiasts, here is a honey-flavored variation. Makes 2 cups
Honey Ketchup 1 quart canned tomato puree
Combine the tomato puree, vinegar, honey, salt and mustard in a 2 -3 quart enamel iron casserole or stainless steel pot and
1 cup cider vinegar
bring to a boil. Meanwhile, wrap the cinnamon stick and allspice in a small piece of cheesecloth and tie with string to make
½ cup honey
a bag. Add this and the onions to the casserole and bring the mixture back to a boil. Adjust the heat so that the ketchup
1 tsp salt
barely simmers and cook uncovered for 3 hours. Stir frequently to prevent the ketchup from sticking to the bottom of the
1 cinnamon stick
Cool to room temperature, then refrigerate.
1 tsp dry mustard
pan. Remove the onions and spice bag and pour the hot ketchup into a heated glass jar quipped with a tight fitting lid.
1 tsp whole allspice or 1 tsp ground 4 small onions, left whole
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Pickles and Relishes Crispy pickles and perky relishes are perfect accompaniments for so many sandwiches. Make 5 Cups
Bread and Butter Pickles 6 cups ¼ inch thick cucumber slices
Combine the cucumbers and onions in a large bowl and stir in salt. Set aside for 3 hours, then pour off any accumulated
2 cups thinly sliced onions
liquid. Rinse the vegetables in cold water and drain thoroughly. Combine the vinegar, sugar, turmeric, mustard seed, celery
¼ cup non-iodized salt-pepper
seed, and cayenne in a 2-3 quart enamel or stainless steel casserole. Bring to a boil, stirring to be sure the ingredients are
¾ cup cider vinegar
well combined. Add the cucumbers and onions. Bring back to a boil, then immediately pack into hot, sterilized jars, seal
¾ sugar
tightly, and refrigerate.
¼ tsp turmeric 1 Tbsp mustard seed ½ tsp celery seed 1/8 tsp cayenne
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Make 1 Quart
Dill Refrigerator Pickles 5 medium cucumbers
1. For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut
1 Tbsp pickling salt, sea salt, or
them into spears or slices, as desired. To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of
kosher salt (not iodized table salt)
tablespoons of salt, let them sit for 2 hours, & then rinse and drain before proceeding, but this step isn't absolutely necessary.
1 cup cider vinegar
2. Place the dill in the bottom of a clean quart jar, peel and crush the garlic clove (if using), and drop that in along with the
1 cup water
peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, & water in a separate container, stirring until the
1 head dill or small bunch dill leaves
salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. Pop on the lid & put the jar in the fridge.
1 clove garlic (optional)
NOTE: You can substitute Rice Vinegar for the Cider Vinegar, makes a sweeter pickle.
3 black peppercorns (optional)
Reuse Refrigerator Pickle Juice Last, but not least: After you chase down the last (homemade or store-bought) pickle in the jar, STOP—don't dump that juice! It's all ready and waiting (and in a jar already, no less) for another batch of refrigerator pickles. Just slice or chop up fresh veggies and drop them into the jar. The pickle juice should completely cover the veggies. If it doesn't, take out some of the veggies or add a bit of vinegar, and shake. Screw on the lid and put it back in the fridge. Let the juice soak for a few days, and continue to reload the jar as long as the pickles' flavor continues to please you.
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Makes 1 ½ Pints
Coleslaw 3 Tbsp sugar
Combine the sugar, vinegar, vegetable oil, mustard, celery seed, salt, and several grindings of black pepper in a 1 quart
¼ cider vinegar
enamel or stainless saucepan. Bring to boil over a high heat. Toss together, in a large bowl, the cabbage, onion, green
3 Tbsp vegetable oil
pepper, and carrots. Pour the hot dressing over the raw vegetables and cool to room temperature. Refrigerate, tightly
1 tsp dry mustard
covered with plastic wrap or foil, for 24 hours before serving.
1 tsp celery seed 1 tsp salt Freshly ground black pepper 4 cups shredded cabbage ½ green pepper, cut into thin strips [½ cup] ½ cup carrots
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Of course,every household in America has its favorite sandwich combination. But how about slipping a sandwich made with Cashew Butter into lunch-bag instead of plain old peanut butter. Or adding apples and cucumbers to your favorite Tuna Salad, or curry and ginger to Egg Salad. Or mixing horseradish with cream cheese to spread on a salami sandwich. How about an open-faced sandwich[meatloaf], a sauced sandwich[meatball sub], a rolled sandwich[wrap]. A sandwich lends itself to any occasion. Makes 8 Cocktail Sandwiches
Blue Cheese & Apple Slices 1 red Delicious apple, unpeeled, cored, and thinly sliced
Spread all 4 slices of the bread with a good layer of blue cheese butter. Arrange slices of apple over 2 of the bread slices and top with the remaining bread. Cut the sandwiches into fourths.
Blue Cheese Butter, softened [see page] 4 slices whole wheat bread, with crusts removed Makes 4 Tea Sandwiches
Watercress Tea Rolls ½ bunch watercress
Wash the watercress in cold water, pat dry, and remove and discard the main stems. Flatten the bread with a rolling pin
4 very thin slices white bread
or a bottle, then spread generously with butter or cream cheese. Place several sprigs of watercress at one end of each
[Pepperidge Farms],
slice of bread and roll the bread around the watercress. For prettier looking rolls, make sure some of the leaves stick out
with crusts removed
a tiny bit over either side of the bread, so they show when the bread is rolled. To keep the sandwiches firmly rolled, wrap
2 Tbsp butter, or cream cheese, softened
them in a damp towel or plastic wrap and chill before serving. 193
Makes 3 Dozen Open Face Sandwiches
Cucumber Rounds 1 cucumber
If the cucumber is heavily waxed, peel it or score it lengthwise with the tines of a fork. Then, with a vegetable peeler or sharp
9 very thin slices white bread
knife, slice the cucumber paper thin. Use a plain round cookie or biscuit cutter to cut 4 circles out of each slice of bread.
[Pepperidge Farms], with crusts removed
¼ cup Onion Mayonnaise
Spread the rounds with Onion mayonnaise, top with 2 or 3 cucumber slices and garnish with a sprinkling of dill.
Finely chopped fresh dill Makes 12 Open Face Sandwiches
Deli Numbers Three simple sandwiches that serve as more substantial cocktail fare: 12 slices pumpernickel or rye bread
Spread all 12 slices of bread slightly with mayonnaise. Spread roast beef with Russian dressing, tongue with pickle relish, and
Mayonnaise
turkey with green mayonnaise. Fold each in half and place on bread. Or arrange a platter of the cold meats and set out with a
4 slices roast beef
basket of bread and bowls of mayonnaise, relish, and dressing for guests to assemble their own sandwiches.
¼ cup Russian Dressing 4 slices tongue ¼ cup pickle relish 4 slices turkey breast ¼ cup Green Mayonnaise 194
Makes 4 Sandwiches
Chicken Salad Sandwiches 1 cup diced cooked chicken
In a bowl mix the chicken with the celery and mayonnaise. Add salt and pepper to taste. Spread all 8 slices of bread with
3 Tbsp chopped celery
mayonnaise. Spread chicken salad on 4 slices. Top each sandwich with a lettuce leaf and another slice of bread.
¼ cup Mayonnaise [see master recipe or store bought] Salt and freshly ground black pepper 8 slices white or whole wheat bread Mayonnaise 4 lettuce leaves
With Nuts:
Add ¼ cup coarsely chopped walnuts or pecans.
With Nuts and Fruit:
For apples and walnuts, use only 2 Tbsp coarsely chopped walnuts and add 2 Tbsp coarsely chopped apple. For grapes and
With Almonds and Water
Add ¼ cup chopped almonds, and substitute water chestnuts for the celery.
With Blue Cheese
Substitute ¼ cup blue cheese dressing for mayonnaise.
pecans, use only 2 Tbsp coarsely chopped pecans and add 2 Tbsp coarsely chopped red grapes.
Chestnuts: Dressing:
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Makes 6 Sandwiches
Tuna Salad Sandwiches 2 6 ½ ounce cans chunk white tuna, drained
Empty the cans of tuna into a medium sized bowl. Stir in mayonnaise, squeeze in the lemon juice, and add
½ cup Mayonnaise [see master recipe or store bought]
black pepper to taste. Mix until well blended. Spread 6 slices of bread with tuna salad. Top with the
Juice of 1 lemon
remaining bread.
Freshly ground black pepper
12 slices white, whole wheat, or rye bread Makes 6-8 Sandwiches
Egg Salad Sandwiches 8 hard boiled eggs
Peel the hard boiled eggs and put them in a medium sized bowl. Chop them fine with a chopper or knife,
½ cup Mayonnaise [see master recipe or store bought]
or break them up with the side of a fork. Add the mayonnaise and stir until blended. Then squeeze half a
Juice of ½ lemon
lemon into the mixture and add the dry mustard, salt, and white pepper. Stir until well blended. Spread
½ tsp dry mustard
6-8 slices of bread with egg salad. Top with remaining bread
¼ tsp salt ¼ tsp white pepper 12-16 slices rye, pumpernickel, or toasted white bread
196
Makes 4 Sandwiches
Grilled Cheddar & Tomato Sandwiches Butter
Lightly butter the bread and top each of 4 slices with a slice of Cheddar. Add tomato slices and salt-pepper. Top with
8 slices white bread
remaining bread. To grill, brush both sides of the sandwich with melted butter, place in a skillet or under the broiler, and
4 slices Cheddar cheese
cook for 5 minutes on each side, or until the bread is browned and the cheese bubbling.
1 large tomato, sliced
Salt and freshly ground black pepper
NOTE: Add sliced onion and green peppers.
¼ cup butter or margarine, melted
With Bacon:
Cook 8 slices of bacon until crispy and place 2 slices on each sandwich, between the cheese and the tomato.
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Maid Rite Sandwich 2 Tbsp dried chopped onion
Soak the dried onions in the water. Crumble ground beef into a hot skillet and cook over medium high heat. When
3 Tbsp water
the soaked onions have begun to soften and expand, add it and any remaining water [if any] to the beef. Stir
1 ½ cups chicken broth
browned, add the chicken broth, salt and pepper. Cook until liquid is ALMOST gone, about 10 minutes. Serve meat
½ tsp salt
on buns with mustard and fresh chopped onions.
1 lb lean ground beef
frequently as the meat browns, using a wooden spoon to break the meat into small crumbles. When the meat has
½ tsp pepper 6 hamburger bun mustard, to taste chopped fresh onion to taste
Little Fun Fact About The Maid Rite Sandwich Maid-Rite is an American casual dining franchise restaurant chain. Before it became a restaurant chain, it was a single restaurant, opened in 1926 by Fred Angell. Angell was a butcher in Muscatine, Iowa, who combined a special cut and grind of meat with a selected set of spices and created the Maid-Rite sandwich, which is not a traditional hamburger. Rather, it is called a "loose meat" sandwich. While the component meat is similar, the Maid-Rite sandwich's meat is not formed into a patty, making it similar to a sloppy-joe without the tomato-based sauce. 198
Hamburger A hamburger (also called a hamburger sandwich, burger or hamburg) is a sandwich consisting of a cooked patty of ground meat (pork, beef, turkey, chicken, etc) usually placed inside a sliced hamburger bun. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. The term "burger", can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used. The term may be prefixed with the type of meat as in "turkey burger
Etymology The term hamburger originally derives from Hamburg, Germany's second largest city, from which many people emigrated to the United States. In High German, Burg means fortified settlement or fortified refuge; and is a widespread component of place names. Hamburger can be a descriptive noun in German, referring to someone from Hamburg (compare London → Londoner) or an adjective describing something from Hamburg. Similarly, frankfurter and wiener, names for other meat-based foods, are also used in
Germany and Austria as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien (Vienna), respectively. The term "burger" is associated with many different types of sandwiches similar to a (ground meat) hamburger, using different meats, such as a buffalo burger, venison, kangaroo, turkey, elk, lamb, salmon burger or veggie burger.
History
The hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, owner of Louis' Lunch in New Haven, Connecticut. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher David. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune namelessly attributed the hamburger as, "the innovation of a food vendor on the pike." No conclusive claim has ever been made to end the dispute over the inventor of the hamburger with a variety of claims and evidence asserted since its creation. 199
A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings. a) This may be described as an "all-beef hamburger" or "all-beef patties". b) To distinguish them from inexpensive hamburgers made with added flour, textured vegetable protein, advanced meat recovery or other fillers to decrease their cost. In the 1930s ground liver was sometimes added to the patties. Some cooks prepare their patties with binders, such as eggs or breadcrumbs. Seasonings may be included with the hamburger patty including salt and pepper. a) Others such as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce.
North American Homemade Hamburger In the United States and Canada, burgers may be classified as two main types: fast food hamburgers
individually prepared burgers made in homes and restaurants. The latter are traditionally prepared "with everything", which includes lettuce, tomato, onion, and often sliced pickles (or pickle relish). Coleslaw and french fries usually accompany the burger.
Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted on the meat patty or crumbled on top. Condiments might be added or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce. Other toppings include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce and/or chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapenos and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.
200
A "Texas Burger": Uses mustard as the only sauce, and comes with or without vegetables, jalapeno slices, and cheese. A “Butter Burger”: In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty. “With Everything”: In the Carolinas, a hamburger "with everything" may be served with cheese, chili, onions, mustard, and coleslaw. In Hawaii, hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. “California Burger” Midwest or East Coast: A hamburger served with lettuce, tomato, and onion is called a "California burger". a) This usage is sufficiently widespread to appear on the menus of Dairy Queen. “California Burger” West Coast: A "California" burger often means a cheeseburger, with guacamole and bacon added. “Pastrami Burgers” may be served in Salt Lake City, Utah. “Double Decker”: A hamburger with two patties or simply a "double". a) “Triple Burger”: A hamburger with three patties is called a "triple". b) Doubles and triples are often combined with cheese and sometimes with bacon, yielding a "double cheeseburger" or a "triple bacon cheeseburger", or alternatively, a "bacon double or triple cheeseburger". “Slopper Burger”: A hamburger smothered in red or green chile. “Patty Melt”: Cconsists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
201
A slider is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. a) Earliest citations, the name originated aboard U.S. Navy ships, due to the way greasy burgers slid across the galley grill while the ship pitched & rolled. b) Other versions claim, "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you c) Their small size allows them to "slide" right down your throat in one or two bites. "Steakburger": Is a hamburger made with patties from meat considered to be of higher quality, such as ground steak or other lean ground beef. “Kubie Burger”: In Alberta, Canada, is a hamburger made with a pressed Ukrainian sausage (kubasa). “Juicy Lucy” or “Jucy Lucy”: In Minnesota, is a hamburger having cheese inside the meat patty rather than on top. a) A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. b) This scalding hot cheese tends to gush out at the first bite, so servers warn patrons to let the sandwich cool for a few minutes before consumption. “Low Carb Burger”: Where the bun is omitted & large pieces of lettuce are used in its place, mayonnaise and/or mustard being the sauces primarily used. Makes 4 Burgers
Basic Burgers 1 pound lean ground beef[chuck or round]
Shape the meat into 4 patties. Be careful not to handle the meat too much. Too much handling
Salt and freshly ground black pepper
toughens the meat by pressing out some of the moisture. Sprinkle with salt-pepper. Melt the butter and
1 Tbsp oils
heat to low and cook to desired doneness. Serve on toasted or untoasted hamburger rolls, spread with
4 hamburger rolls [see hamburger roll recipe or store bought]
butter, mayonnaise, mustard, ketchup. Relish, or left plain.
1 Tbsp butter
oil in a skillet over moderately high heat and add the meat patties. Searing on both sides. Reduce the
202
Hawaiian Burgers
Melt a little butter in a skillet and saute slices of pineapple and slices of boiled ham until heated through. Place a slice of each on
Bordeaux Burgers
Shape the Basic Burgers into patties, then sprinkle 1 Tbsp chopped parsley over each, and marinate in 1 cup of red wine for at least 2
Blue Cheese Burgers
Cook the Basic Burgers and remove from pan, pouring off any fat that remains. Add 1 Tbsp of cream and 1 Tbsp of blue cheese to pan
cooked burgers. hours before cooking. for each burger. Stir over low heat until the cheese melts, then pour over the burgers. This tastes best on burgers that have been grilled on a charcoal or gas grill.
Favorite Hamburger Combos Classic Cheeseburger
Swiss, Cheddar, and so on
Bacon Cheeseburger
2 slices of bacon, choice of dressing, lettuce and tomato
Chili-burger
Add choice of cheese, chili with or without beans, lettuce and tomato
Pizza Burger
Add mozzarella cheese, a sprinkling of oregano and basil, and a a spoonful of tomato sauce. Try on English muffins
Mushroom and Swiss
Add Swiss cheese and top with sauteed mushrooms
Mexican Burger
Add choice of cheese and top with onions and guacamole. 203
Makes 6 servings
Hero Burgers 1 ½ lb. ground beef
Mix all ingredients; cook until ground beef is brown. Spread evenly on loaf of French bread or 6 hot dog buns, split and
1 can condensed tomato soup
toasted. Cover edges completely. Broil about 4 inches from heat for about 12 minutes. Top with sliced tomatoes and
1/3 cup chopped onion
cheese. Broil until cheese melts.
1 Tbsp mustard 1 Tbsp Worcestershire sauce
Little Fun Fact About The Ollie Burger The Ollie Burger: Named after, Ollie Gleichenhaus who ran a seven-stool hamburger joint in Miami Beach. His hamburgers are something else: onethird pound of lean meat seasoned with 32 spices and a special sauce. The Ollie burger seasoning is prepared one day ahead of time. The Ollie mixture is painted on the top and bottom of the burger before it is put on the grill. A grill press was used to cook the Ollieburgers. This was to cook the Ollieburgers with the Ollie sauce painted on both sides evenly. The bun is spread with an Ollie dressing to insure that the Ollieburger had the Ollie taste. The bun dressing was also made from the Ollieburger seasoning. 204
Ollie Burger The Ollie Burger is the stuff of legend: Thick, juicy, spicy and unique — topped with a slice of mozzarella cheese, inside a bun slathered with a Thousand Island-based sauce. French fries, which are shaken in Ollie’s spice mix, are just as good
Ollie Burger Seasoning Dry Ingredients*
Ollie Burger Seasoning Liquid
Bun Sauce
1/4 c Sugar
1 tbsp Ground Cumin
6 tbsp Lemon Juice
¼ cup Miracle Whip
1 tsp white vinegar
2 tbsp Paprika
1 tbsp Garlic Powder
2 tbsp Worcestershire sauce
¼ cup mayonnaise
1 tsp ketchup
¼ tsp Turmeric
2 tsp Fennel Seed
2 tbsp Soy Sauce
2 tbsp orange, French
2 tbsp prepared Ollie Seasoning
½ tsp Onion Powder
1 tbsp Crushed Red Pepper
2 tbsp Steak Sauce (A-1)
dressing
Marinade
1 tsp Ground Coriander
½ tsp Cayenne Pepper
2 tsp Vegetable Oil
½ tsp sweet relish
1 tsp Montreal Steak Seasoning
½ tsp Cornstarch
1 tsp Ground Black Pepper
2 tsp Heinz 57 Sauce
2 tsp dill pickle relish
1 tbsp Ground Celery
2 Beef Bouillon Cubes,
2 tsp Cider Vinegar
1 tsp sugar
Seed
crushed
Ingredients
1 tsp dried, minced onion
*DO NOT INHALE the dry mix when stirring as the dust is very overwhelming. In a large measuring bowl, add all dry Ingredients together by hand. In a separate bowl, mix liquid ingredients together until well mixed. Carefully add to dry ingredients and slowly mix by hand. Cover and refrigerate for 2 hours. For bun sauce, mix all ingredients and refrigerate for 2 hours as well. When preparing an Ollie Burger, place a 1/3 pound burger in prepared marinade and allow to soak for 15 minutes. Paint the Ollie Burger mixture on the top and bottom of burger. Place on a 2 sided grill (such as a sandwich grill) and cook until Medium Rare. Serve with a slice of Mozzarella cheese on a seeded bun with bun sauce top and bottom, and a garlic pickle spear. Potato chips are optional.
205
Horseshoe Sandwich The horseshoe sandwich originated in Springfield, Illinois. This open-faced sandwich begins with thick-sliced toasted bread, and most often hamburger patties, or ham. Other meat is also used, such as deep fried pork tenderloin, grilled or fried chicken breast, and fried fish filets. There is also a "breakfast" horseshoe that uses eggs and hash browns. The meat is topped with French fries and smothered with a "secret" cheese sauce. The cheese sauce varies from chef to chef, allowing each cook to create a signature dish, but the sauce is a sort of Welsh rarebit, common ingredients being eggs, beer, butter, cheese, Worcestershire sauce, mustard, salt and pepper.
The sandwich was created in the late 1920s by chef Joe Schweska at the Leland Hotel in Springfield, Illinois located on the corner of Sixth and Capitol (now an office building). The Leland Hotel, the leading hotel of Springfield, was built in 1867, and has housed hundreds of prominent Americans. The structure is five stories high and contained 235 rooms.
A smaller portion, with one slice of bread and one serving of meat, is called a "Pony Shoe". It is considered a local Illinois delicacy Makes 4 Servings
Horseshoe Sandwich Recipe Frozen French fries
Prepare frozen French fries according to package directions. Place 2 slices of toasted bread side by side on
Cheese Beer Sauce or Original Chef Joe
individual serving platters. Top with either ham slices or cooked beef patties. Cover with Cheese Beer Sauce or
Schweska's Sauce Recipe (see recipes below)
Original Sauce and mound a large amount of French fries on top and along the sides. To garnish, sprinkle with
8 slices toasted white bread
paprika. Serve immediately.
Sliced baked ham or 8 cooked hamburger patties Dash of ground paprika NOTE: My family lived in Springfield, Illinois and this was a favorite at our family dinner table growing up. Not knowing the original cheese recipe and having to make dinners on a budget, Gloria used a can of Campbell's Cheddar cheese soup for the sauce.
206
Cheese Beer Sauce 2 egg yolks
In a small bowl, combine egg yolks and beer until mixed; set aside. In the top of a double boiler over hot water, melt
1/2 cup beer
butter and Cheddar cheese. Add Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper; stir until well
3 cups shredded sharp Cheddar cheese
bubble around the edges. Remove from heat and keep warm until sandwiches are assembled.
2 tablespoon butter
mixed. Add egg mixture, a little at a time, stirring constantly. Cook and stir until mixture thickens and begins to
1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon red (cayenne) pepper
Chef Joe Schweska's Original Sauce 1/2 pound butter
1 quart plus 1 cup milk
Melt butter, add flour and milk. Add rest of ingredients
1 tablespoon salt
3 tablespoons Worcestershire sauce
except beer. Stir constantly, while cooking, to a smooth
1/4 to 1/2 pound all-purpose flour
2 1/2 to 3 pounds chopped Old English Cheddar cheese
cream sauce. Stir in beer to sauce just before serving.
1/4 teaspoon cayenne pepper
1 pint beer
1/4 teaspoon dry mustard Tom McGee shared this recipe. Tom says, "This is the original recipe that I have from my bother-in-law, Joseph E. Schweska Jr., (which was his father's recipe)”. 207
Makes 1 serving
Hot Open-Faced Beef Sandwich 1 tsp margarine
In small pan, heat margarine until bubbly and hot; add onion and saute until translucent. Sprinkle flour over mixture
2 Tbsp diced onion
and stir to combine; gradually stir in water. Add broth mix and cook, stirring constantly, until mixture thickens.
1 tsp flour
Reduce heat to low, add roast beef, and let simmer until meat is heated. Arrange meat slices on toasted bread and pour
1/3 cup water
gravy over meat. Garnish with tomato and lettuce.
½ tsp instant beef broth 4 ounces sliced roast beef 1 slice rye bread, whole wheat of white may be used 2 each tomato slices and lettuce 1 tsp prepared horseradish Makes 4 Sandwiches
Reuben Sandwiches 1 cup sauerkraut
Rinse the sauerkraut under warm running water remove the excess salt and drain on paper towels. Spread the bread
8 slices rye bread
with butter, and on 4 slices layer the following: 1 slice of corned beef, ¼ cup sauerkraut, 1 slice of Swiss cheese. Spread
½ cup butter, softened
on a spoonful or two of Russian dressing, if desired. Top with the remaining bread. Spread the outside of the sandwich
4 slices corned beef
with butter and cook in a skillet over moderate heat until golden on both sides.
4 slices Swiss cheese Russian Dressing [see recipe] or can substitute 1000 Island dressing 208
Makes 2 Servings
Eggs Benedict Hollandaise Sauce:
Sandwich Ingredients
4 egg yolks
4 slices Canadian bacon
1 Tbsp fresh lemon juice
1 Tbsp butter-brown2 English muffins, split [see recipe or store bought]
¼ tsp salt
2 Tbsp butter
½ cup butter, softened
4 eggs
¼ cup boiling water
Salt
Paprika, for garnishing
1 tsp vinegar
Preheat the broiler. Make the hollandaise sauce first: Put the egg yolks, lemon juice, salt and a dash of cayenne pepper, if desired, in the container of a blender or food processor. Blend until smooth. Add the softened butter and boiling water and blend until homogenized [the secret of this sauce is having all the ingredients well blended before it is cooked]. With a spatula, transfer the liquid sauce to the top of a small double boiler. There should be a small amount of boiling water in the bottom of the
double boiler, but it must not touch the upper pot. Cook the sauce over medium heat, stirring constantly with the spatula and scrapping the bottom and the sides until the sauce thickens to the desired consistency. If the sauce begins to thicken too quickly, remove the top of the double boiler and keep stirring off the heat. Place over warm water until ready to use. Saute the Canadian bacon in 1 Tbsp butter until lightly browned on both sides. Toast the English muffins under the broiler. Remove from the oven, turn off the heart, and place 2 plates in the oven to warm. Butter the muffins and cover each half with a slice of Canadian bacon. Poach the eggs in salted water to which the vinegar has been added [the vinegar helps to coagulate the egg white]. When the eggs are cooked to the desired point remove them with slotted spoon, pausing a moment over paper towels to let the excess water drain. Slide the poached eggs on top of the Canadian bacon, place each muffin on a heated plate, and spoon on the hollandaise. Sprinkle with paprika and serve. 209
Monte Cristo Sandwich 1 large egg, beaten
In shallow bowl combine egg, milk, Parmesan cheese and pepper. Place ham, then cheese on 1 slice of bread, top
¼ cup skim milk
with remaining bread. Dip sandwich into egg mix, turning several times. Heat margarine in skillet, add sandwich
1 tsp grated Parmesan cheese
pouring any remaining egg mix over bread. Cook over low heat, turning once, until brown and crisp on both sides.
Dash of pepper 1 oz each sliced boiled ham and Swiss Cheese 2 slices bread 1 tsp margarine
Little Fun Fact About The Monte Cristo Sandwich Though this sandwich tends to vary from restaurant to restaurant, the basic sandwich is two slices of white bread containing ham, turkey, or chicken, and a slice of cheese are dipped in beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly to dip it in. 1910-Most food historian generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur. This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter. It was originally served in 1910 in a Paris cafe. This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafes. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations. At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf.
210
Gyro Meat with Tzatziki Sauce
This is great with the homemade pitas on page 196.
1 medium onion, finely chopped or shredded
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the
2 pounds ground lamb
ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food
1 tablespoon finely minced garlic
processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste,
1 tablespoon dried ground rosemary
To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf
2 teaspoons kosher salt
pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes
1/2 teaspoon freshly ground black pepper
or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat.
1 tablespoon dried marjoram
approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
Tzatziki Sauce, recipe next page Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. 211
Yield: 1 1/2 cups
Tzatziki sauce 16 ounces plain yogurt
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2
1 medium cucumber, peeled, seeded, and finely chopped
hours in the refrigerator.
Pinch kosher salt
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In
4 cloves garlic, finely minced
a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar,
1 tablespoon olive oil
and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to
2 teaspoons red wine vinegar
a week.
5 to 6 mint leaves, finely minced Makes 8-10 sandwiches
Chili Dogs 1 can [15 oz] chili [with or without beans depending on personal taste]
In saucepan combine all ingredients except hot dogs and buns. Heat to boiling; reduce heat
1 can [6 oz] tomato paste
and simmer 10 minutes. Drop hot dogs into boiling water; reduce heat. Cover, simmer 5-8
½ cup chopped green pepper
minutes. Toast buns. Serve franks in buns; top with chili mix.
½ cup chopped onion 1 tsp prepared mustard ½ tsp salt ½ tsp chili powder 8-10 hot dogs 8-10 hot dog buns, buttered
212
Serves 6
Chicken Quesadillas 2 ½ cup shredded cooked chicken
In a skillet combine first 6 ingredients. Cook uncovered over medium heat for 10 minutes or until heated through,
2/3 cup salsa
stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mix over half of the unbuttered
1/3 cup sliced green onions
side of each tortillas. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased
¾ to 1 tsp ground cumin
baking sheet. Bake at 475ºF for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream
½ tsp salt
and guacamole.
½ tsp dried oregano ¼ cup butter or margarine, melted 6 flour tortillas 2 cup shredded Monterrey Jack cheese Sour cream Guacamole
213
An entrée is a dish served before the main course, or between two principal courses of a meal. In 1555, when entrée was first used to refer to the first course of a French meal, the privileged classes staged sumptuous dinners. Entrée comes from a word meaning “entrance.” In the 16th century, the first dish at a fancy dinner wasn’t just plunked down on the table. It was brought in by a procession of liveried servants to the sound of trumpet fanfares. This first course was termed the entrée de table.” The word entrée is French.
a) It originally denoted the "entry" of the dishes from the kitchens into the dining hall. b) In the illustration from a French fifteenth-century illuminated manuscript of the Histoire d'Olivier de Castille et d'Artus d'Algarbe, a fanfare from trumpeters in the musicians' gallery announces the processional entrée of a series of dishes preceded by a covered cup that is the ancestor of the tureen, carried by the maître d'hôtel. The entrée will be shown round the hall but served only to the high table (though it does not stand on a dais in this hall), where the guests are set apart by a gold-and-crimson damask canopy of estate. In traditional French haute cuisine, the entrée preceded a larger dish known as the relevé, which "replaces" or "relieves" it, an obsolete term in modern cooking, but still used as late as 1921 in Escoffier's Le Guide Culinaire. In France, the modern restaurant menu meaning of "entrée" is the course that precedes the main course in a three course meal. a) The course which in British usage is often called the "starter" b) In American usage the "appetizer." c) Thus a typical modern French three course meal in a restaurant consists of "entrée" (first course, starter (UK), appetizer (U.S.)) followed by the "plat" or "plat principal" (the main course) and then dessert or cheese. d) This procession is commonly found in prix fixe menus.
214
After the entree came the soup, and after the soup, the roast, and after the roast, the final course. a) According to food historians, this order of service gradually changed. By the 1650s, the French entrée was a hot meat dish served after the soup. a) The word continued to have this meaning until after 1921, when it came to have its present French meaning of “a light first course.” Just to be completely formal, here's the modern French definition in the Le Grand Robert de la Langue Francaise: Mets qui se sert au début du repas, après le potage ou après les hors-d'œuvre. (French) A dish served at the beginning of the meal, after the soup or after the hors d'oeuvres (English) The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main course itself in North America. This usage is unusual in the rest of the world though it is documented by some British dictionaries. Hence, in America, the term entrée is rarely used for an hors d'oeuvre, also called a "first course", "appetizer" or "starter". Outside of America, an entrée is a first course. In 1970, Richard Olney, an American living in Paris, gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration". In 1967 Julia Child outlined the character of such entrées, which – when they did not precede a roast – might serve as the main course of a luncheon, in a chapter of "Entrées and Luncheon Dishes" that included quiches, tarts and gratins, soufflés and timbales, gnocchi, quenelles and crêpes. An entrée is more substantial than hors d'œuvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course. Entrée is often used in the United States and certain parts of Canada (except Quebec) as the name of the main course. English-speaking Québécois follow the French use of the term
215
Serves 12
Lasagna 1 # ground beef
1 6 oz can tomato paste
Brown meat, drain. Sauté garlic in 1 Tbsp olive oil. Add drained ground beef and the next
1 Tbsp olive oil
10 lasagna noodles
5 ingredients. Simmer, uncovered till thickened, about 30 minutes to 1 hour, stir
3 clove garlic, minced
1-24 oz carton [3 cups] large curd
occasionally. Cook noodles; drain; rinse with cold water. Meanwhile, combine cottage
1 Tbsp parsley
cottage cheese
cheese with next 5 ingredients. Place half the noodles in 13 x 9 x 2 inch pan. Spread half of
1 Tbsp basil
2 beaten eggs
the cottage cheese mixture over the noodles. Add half the mozzarella cheese and then half
1/2 tsp salt
½ tsp salt
of the meat mixture. Repeat layers. Bake at 375° for 30 minutes.
tomatoes [may substitute large
2 Tbsp parsley
can of peeled, stewed tomatoes if
½ cup grated Parmesan cheese
1 large can [2 ½ cups] crushed
½ tsp ground black pepper
crushed tomatoes are not available.]
216
Serves 6-8
Mock Lasagna 1 pound pork sausage
Brown the meat. Drain and tomato sauce, water, garlic salt, pepper, and basil. Cover; simmer 15 minutes, stirring
1-15 oz tomato sauce
occasionally. In a 2 qt dish layer half each macaroni, cottage cheese, shredded cheese and meat. Repeat. Bake 30
½ cup water
minute 375°
½ tsp garlic salt ½ tsp pepper ½ tsp basil [crushed]
1-7oz pkg macaroni, cooked and drained 1 ½ cup cream style cottage cheese 1 ½ cup shredded American cheese
Creamed Dried Beef On Browned Rice 1 cup rice
Cook rice in salted boiling water until tender and fluffy-about 20 minutes. Drain and pack into a greased loaf
4 cups water
pan. Chill in refrigerator. Make white sauce of butter, milk, and seasoning. Add sliced beef shredded and heat
¼ cup butter
thoroughly. Serve on rice which has been sliced and browned in hot fat/oil. May serve over toasted bread or
4 Tbsp flour
biscuits.
2 cups rich milk ¼ pound dried beef Salt and pepper to taste
217
Zucchini Lasagna 4 Tbsp unsalted butter
½ cup skim milk
2 small zucchini, thinly sliced
8 oz lasagna noodles
½ lb mushroom, thinly sliced
3 cup tomato sauce [see below]
2 Tbsp cornstarch
½ lb [¼ lb each] Swiss and mozzarella cheeses, shredded.
2 Tbsp cold water Melt butter over low heat in skillet; add zucchini and mushrooms, cook until they are lightly browned. In small bowl, dissolve the cornstarch in water. Add milk and stir. Add this to zucchini. Mix. Cook over medium heat about 10 minutes. Cook noodles. Assemble: sauce, noodles, zucchini, cheese; repeat. End with cheese.
Tomato Sauce for Zucchini Lasagna 12 oz tomato paste
1 tsp garlic powder
1 tsp basil
2 Tbsp sugar
1 tsp oregano
2 Cup water
½ tsp pepper
2 Tbsp vinegar
1 tsp onion powder Mix all ingredients in large pan. Stir with whisk to combine. Simmer 20 minutes. 218
Quiche Lorraine Pastry [Can substitute pastry with ready made frozen deep pie crust]
Filling
1 cup all purpose flour
8 slices bacon, crisply crumbled[1/2 cup]
2 cups whipping cream or half-and-half
¼ tsp salt
1 cup shredded Swiss or Cheddar cheese
¼ tsp salt
1/3 cup plus 1Tbsp shortening
1/3 cup finely chopped onion
¼ tsp pepper
2 to 3 Tbsp cold water
4 large eggs
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender [or pulling 2 table knives through ingredients in opposite directions], until particles are size of small peas. Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 425ºF. With floured
rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. Reduce oven temperature to 325ºF. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs, slightly; beat in remaining filling ingredients. Pour into quiche dish. Bake 45 to 50 minutes or until knife inserted in center come out clean. Let it stand 10 minutes before serving 219
Serves 8
World’s Greatest Meat Loaf 2 tsp Accent
1 ½ cup soft bread crumbs
1 egg
2 beef bouillon cubes
1 tsp salt
1 cup boiling water
¼ tsp pepper
½ cup chopped celery
½ tsp basil
½ cup chopped onion
½ tsp thyme
1 cup shredded cheddar or Swiss cheese
¼ cup ketchup
2 lb ground chuck
2 tsp mustard Beat egg lightly. Add Accent, salt, pepper, basil, thyme, ketchup, mustard and bread crumbs. Dissolve cubes in boiling water; add to bowl and mix well until all ingredients are well until all ingredients are well blended. Mix in celery, onion, and cheese. Break up ground beef and add to bowl, mixing lightly but thoroughly with a fork. Press meat mix lightly into a 9x5x3 loaf pan. Bake in 375 oven 1 hour and 10 minutes.
220
Meat Loaf 2 beaten eggs
Combine eggs and milk. Stir in crumbs, onion, parsley, salt, sage and pepper. Add ground beef and mix well. Pat
¾ cup milk
meat mix into loaf pan. Bake meat loaf, uncovered in 350 oven for 1 ¼ hours. Spoon off excess fat. Combine ¼ cup
½ cup dry beard crumbs
ketchup, 2Tbsp brown sugar, 1tsp dry mustard. Spread over meat loaf. Return to oven-bake another 10 minutes
2 Tbsp parsley flakes
until browned.
1 tsp salt ½ tsp ground sage 1/8 tsp pepper 1 ½ lb ground beef
Meat Loaf Wellington 1 ½ lb ground beef
2 Tbsp + 2 tsp onion
1 ½ cup ricotta cheese
1 T +1 tsp Worcestershire sauce
4 eggs
1 tsp salt
¾ cup dried bread crumbs
¼ tsp pepper
½ cup each minced celery and parsley
Mashed potatoes for 8
¼ cup water
2 Tbsp +2 tsp grated Parmesan cheese
Combine 1st 10 ingredients; shape into a loaf. Bake at 375 for 40-45 minutes. Prepare potatoes. Transfer loaf to an 8” or so ovenproof dish; spread with potato mix, coating entire loaf. Using a fork, make ridges in coating to form a design. Bake at 425 about 15 minute until lightly browned.
221
Meat Loaf 2/3 cup dry bread crumbs
Soak crumbs in milk. Add rest of ingredients, mix well. Put in loaf pan. Cover with sauce. Bake at 350 for 1 hour.
2 beaten eggs
Sauce: 3 Tbsp brown sugar, ¼ tsp nutmeg, ¼ cup ketchup, 1 tsp dry mustard. Mix and pour over meatloaf.
½ tsp sage 1 cup milk 1 ½ lb ground beef ¼ cup chopped onion Makes 6-8 servings
New England Pot Roast ¼ cup flour
8 small onions
Stir together four, salt, and pepper; rub mix on meat. Melt shortening in large skillet or Dutch oven; brown meat
1 Tbsp plus 2 tsp salt
½ tsp salt
over medium heat, about 15 minutes. Reduce heat, spread horseradish on both sides of meat. Add water, cover
1 ¼ tsp pepper
tightly and simmer on top of range or in 325° 4 hours. About 1 hour before end of cooking time, add veggies and ½
4 # beef chuck roast
tsp salt. Place meat and veggies on warm platter; keep warm while making gravy.
2 Tbsp shortening 1 jar [5 oz] horseradish 1 cup water 8 small potatoes, pared/halved 8 medium carrots, halved crosswise & lengthwise 222
Makes 4 servings
Oven fried chicken 1 chicken cut up or pieces as desired
Heat oven to 425°. In oven melt shortening & butter in 13 x 9 x2 inch baking pan. Mix flour, salt, paprika and
¼ cup shortening
pepper. Coat chicken pieces thoroughly with flour mix. Place chicken skin side down in melted shortening.
¼ cup butter or margarine
Cook uncovered 30 minutes. Turn chicken; cook 30 minute longer or until thickest pieces are fork tender.
½ cup flour 1 tsp salt
1 tsp paprika ¼ tsp pepper
Hobo Dinner [Foil Packs the Girl Scout way By Deb Forsythet] Take a large piece of heavy duty foil, layer on top - large cabbage leaf, hamburger patty, sliced potatoes (canned work best) sliced carrots (canned work best) diced onion salt, pepper, or any other seasonings you might enjoy you can also add any other vegetables you like top with another cabbage leaf, and wrap tightly in the foil. Place in a bed of hot coals no flames turning often for about half an hour.
223
Pot Roast in foil 4 lb. beef pot roast
Place 30 x 18 inch piece of heavy duty foil in 13 x 9 x 2 inch pan; place meat on foil. Sprinkle soup mix over top of
1 envelope [1 ½ oz] dry onion soup mix
meat and spread with soup. Fold foil over meat and seal securely. Cook in 300° oven for 4 hours.
1 can cream of mushroom soup Makes 4 servings.
Chicken baked in foil 1 cut up fryer
2 tomatoes, sliced
2 cup peeled potatoes, cut up
2 green peppers, sliced
1 jar mushrooms
salt, pepper, paprika
½ cup instant rice
butter
1 onion, chopped Line a large baking pan with foil and place all ingredients [chicken first] on foil. Season with salt, pepper and paprika. Dot with butter. Cover with foil. Bake in oven at 450° for about one hour and 15 minutes or until all is tender.
224
Serves 6
Spinach Burritos ½ cup chopped onion
In a skillet, sauté onion & garlic in margarine until tender. Add the spinach & pepper; cook for 2-3 minutes or until
2 garlic cloves, minced
heated through. Place about 3 Tbsp of mixture on each tortilla; top with 1 Tbsp picante sauce & 2 Tbsp of cheese. Place
2 tsp margarine
seam side down in a 13 x9 inch baking dish that has been coated with non-stick cooking spray. Top with remaining
1 pg [10 oz] frozen chopped spinach, thawed and
picante sauce & cheese. Bake uncovered at 350° for 20-25 minutes or until sauce bubbly & cheese is melted.
drained 1/8 tsp pepper 6 fat-free flour tortillas [10inch] ¾ cup picante sauce, divided 2 cup [8 oz] shredded cheddar cheese divided
Tangy Steak Strips 1 ¼ to 1 ½ pounds top round steak
Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes each side, until rare inside and browned on the surface. Slice
12 to 16 romaine leaves
diagonally across grain into even, thins strips. Combine dressing ingredients, blending well. Marinate beef strips in half of the
4 Tbsp slivered green onions
dressing. Cover and refrigerate for 2 hours. Arrange beef strips and romaine leaves on serving platter. Sprinkle with green onion slivers. Drizzle with some of the remaining dressing. Serves 4. Great with sourdough rolls or crusty bread.
Dressing:
1/3 cup olive oil, ¼ cup red wine vinegar, 1 tsp each cracked black pepper and dried tarragon leaves, 1/8 tsp each salt and Dijon-style mustard, 2 Tbsp chopped parsley. 225
6 servings
Chicken Enchiladas 1 cup chopped onion
Preheat oven to 350°. In a pan combine onion, pepper and oil. Cook over medium heat for 5 minutes, stir
1/3 cup chopped green pepper
occasionally. Remove from heat. Add chicken, ½ cup of the cheese and the green chilies. Set aside. In a sauce
2 cup cooked chicken
½ cup of the sauce into the chicken mix. Warm tortillas. Divide the chicken mix evenly onto the tortillas. Roll up
1 ½ cup shredded Colby jack cheese
tortillas and place seam side down in a 13 x 9 x 2 inch baking dish. Pour remaining sauce over tortillas and
1 can cream of chicken soup
sprinkle with the remaining cheese. Bake for 25-30 minutes or until cheese is melted.
2 Tbsp vegetable oil
pan combine soup, sour cream, coriander, & cumin. Cook over low heat just until warm, stirring frequently. Stir
8 oz sour cream 1 tsp ground coriander 1/8 tsp ground cumin 6 flour tortillas 4 oz can chopped green chilies
226
Mushroom Meatballs 1 can cream of mushroom soup
Blend ¼ cup soup with the beef, bread crumbs, onion, egg and salt. Shape into meatballs; brown in shortening.
1 pound ground beef
Arrange meatballs in shallow baking dish. Blend remaining soup with water and Worcestershire sauce; pour over
2/3 cup fine dry bread crumbs
meatballs. Bake 30 minutes in 375 °F oven.
2 Tbsp minced onion 1 egg slightly beaten ½ tsp salt 2 Tbsp shortening ½ cup water 1 Tbsp Worcestershire
Porcupine Meatballs 2 pound ground beef
Mix first 5 ingredients together. Form into medium size meatballs. In large skillet, brown meatballs in oil; drain , In
¼ cup diced onion
small saucepan, combine tomato soup and 1 can water, heat through. Pour soup over meatballs; reduce heat. Cook
1 tsp salt
for 1 ½ hours or until tender.
¼ tsp pepper ¾ cup instant rice 1 can tomato soup 2 Tbsp cooking oil 227
Serves 4 to 5
Porcupine Meatballs #2 1 lb ground beef
Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well. Shape
1/4 cup long grain rice, uncooked
mixture into about 20 small meatballs. Place meatballs in a large skillet. Mix rest of soup, water, and
1 egg, slightly beaten
Worcestershire in a small bowl; pour over meatballs. Bring to a boil. Reduce heat; cover; and simmer 40 minutes or
1 tablespoon fresh parsley, snipped or 1/2
until meatballs are cooked and rice is soft, stirring often.
tablespoon dried parsley 2 tablespoons onions, finely chopped 1/2 teaspoon salt 1 dash pepper 1 (10 1/2 ounce) can tomato soup, divided 1/2 cup water 1 teaspoon Worcestershire sauce
228
Makes 4 Servings
Individual Beef Wellingtons 4[3-oz] beef tenderloin fillets, 1 inch thickening
Sprinkle beef with salt and pepper. Melt butter in a large skillet over medium heat; add beef and cook 3
¼ tsp salt
minutes on each side or until browned. Remove from skillet and let cool. Add mushrooms and shallot;
¼ tsp pepper
saute 5 minutes. Stir in beef broth and Italian seasoning. Unfold 1 pastry sheet on a lightly floured surface;
2 Tbsp butter
roll out to a 12 x 12 inch square. Cut pastry into 4 squares. Place 1 fillet in the center of each; top with
1 [8-oz] pkg sliced fresh mushrooms
mushroom mixture. Bring opposite corners together over beef, gently pressing to seal. Place on a baking
[For a meatier taste, use Portabella mushrooms] 1 shallot, finely chopped
sheet and brush lightly with beaten egg mixture. Bake at 425° on the lowest oven rack for 20-25 minutes or until golden and meat thermometer registers 160°.
2 Tbsp beef broth ½ tsp dried Italian seasoning 1 [17 ¼ oz] pkg frozen puff pastry sheets, thawed 1 egg white, slightly beaten
229
Serves 6
Fettuccine Carbonara ½ lb bacon
Heat oven proof serving dish in 250° oven. In skillet cook bacon till crisp; drain; crumble. Heat cream until just
¼ cup whipping cream
warm. Remove from heat; beat in eggs. Place pasta in warmed serving dish. Toss pasta with butter. Pour egg mixture
4 beaten eggs
atop. Toss till well coated. Add bacon, cheese and parsley. Toss to mix. Sprinkle with freshly ground black pepper.
1 lb fettuccine noodles, cooked and drained 1/4/ cup butter melted 1 cup Parmesan cheese, grated or shredded ¼ cup parsley Serves 4
Stir Fry Chicken & Cashews 1 can [14 ½ oz] chicken broth
Combine ½ cup broth, cornstarch, and teriyaki sauce. Set aside. In large skillet or wok, heat oil over medium-high
1 Tbsp each of cornstarch and cooking oil
heat. Add garlic and ginger; stir-fry 10 seconds. Add chicken and stir-fry 4-5 minutes or until chicken is no longer
2 Tbsp teriyaki sauce
pink. Push chicken to side of skillet. Stir sauce and add to center of the skillet. Cook and stir until thickened. Stir in
4 cloves garlic, minced
chicken, green onions, cashews and hot pepper sauce [if using hot pepper sauce]. Heat thoroughly and serve over
1” piece fresh ginger-root, minced
salad mix or rice.
1 lb skinless, boneless chicken strips 4 green onions, cut into 2” lengths ½ cup cashews ¼ tsp hot pepper sauce [optional] 230
Serves 4
Cashew Chicken 2 whole chicken breasts, skinned and boned [4 pieces]
Slice chicken breasts into strips about ½ inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and
¼ cup dry sherry or apple juice
curry powder, tossing well. Set aside to marinate for 15 minutes. Meanwhile, saute mushrooms in 2 Tbsp of the
1 ½ tsp cornstarch
butter for 2 minutes or until browned. Remove from pan. Add remaining butter to pan. Over high heat, add
1 large clove garlic, minced or pressed
chicken slices. Saute quickly for 5 to 10 minutes or until pieces are golden. Add mushrooms to chicken. Toss over
1 tsp salt
high heat for 30 seconds. Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to
½ tsp curry powder
serving dish. Sprinkle with cashews and parsley. Serve over hot cooked rice.
1 pound mushrooms, sliced 4 Tbsp butter or margarine 1 cup whipping cream
1/3 cup salted cashews ¼ cup fresh chopped parsley Cooked rice
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Serves 4
Dill Beef Stew 1 ¼ pound sirloin, flat iron steak or tenderloin of beef
Trim fat from meat and cut into ½ by 2 inch slices. Heat 1 Tbsp of the butter and the oil in large heavy skillet
2 Tbsp butter or margarine
over medium high heat. Add garlic, green onions and mushrooms. Stir-fry 2 to 3 minutes until mushrooms are
1 Tbsp cooking oil
browned. Remove from pan and keep warm. Discard garlic. Add remaining butter to pan. Turn heat to high.
1 clove garlic, bruised
Quickly brown meat, ¼ at a time, removing browned pieces to dish with mushroom and onions. Cook meat just
6 green onions, thinly sliced
until browned. Return meat and vegetables to pan. Sprinkle with salt and pepper. Add sour cream and dill. Over
¼ pound fresh mushrooms, sliced
low heat stir until meat and sauce area heated through. Do not boil after adding sour cream. Serve over hot
1 tsp salt
cooked noodles, sprinkle with parsley.
¼ tsp black pepper ¾ cup sour cream 1 tsp dried dill Hot cooked noodles Chopped fresh parsley for garnish
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Serves 4
Tilapia with Relish recipe 2/3 cup cucumber, chopped and seeded
Combine first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Sauté
½ cup radishes, chopped
tilapia in margarine in a large skillet over medium heat for 2 or 3 minutes on each side or until fish flakes easily when
1 tsp vegetable oil
tested with fork. Transfer to serving plates. Spoon cucumber mixture over each serving.
2 Tbsp tarragon vinegar ¼ tsp dried tarragon pinch of sugar salt and pepper to taste 4 Tilapia fillets [6 oz each] 2 Tbsp margarine
Serves 4
Citrus Poached Orange Roughy 1 ½ lb orange roughy fillets, thawed
Place fish fillets in a large skillet. Add orange juice, wine, and water. Sprinkle with salt and pepper. Dot with butter
1 cup orange juice
and sprinkle with cilantro. Bring liquid to slow boil; cover and simmer 5 minutes. Spoon sauce over fish [baste]. Cover
¼ cup white wine
and simmer about 2 to 3 minutes or until fish flakes with fork. Move fish to serving platter; keep warm. Bring sauce to
½ cup water
boil; simmer until it begins to thicken. Pour sauce over fish and serve with citrus slices.
1 ½ Tbsp butter 2 tsp minced cilantro 4 each, orange, lime and lemon slices 233
Serves 4
Roman Stew 4 lb lean beef
½ cup chopped parsley
Cut meat into 1-inch cubes. Brown in butter and oil over medium high heat. Remove. Sauté
1 Tbsp butter
½ tsp dried oregano leaves
mushrooms for 3 to 4 minutes. Remove. Sauté onion and garlic 3 to 4 minutes. Add
1 Tbsp olive oil
¼ tsp black pepper
tomatoes, parsley and seasonings. Simmer for 5 to 10 minutes. Add wine, broth and cheese.
½ lb fresh mushrooms, sliced
salt to taste
Simmer 5 minutes longer. Stir in meat and mushrooms. Cover and cook for 1 hour. Add a
½ large onion sliced
½ cup each red wine and beef
little water or broth if needed. Serve over rice.
2 cloves garlic, minced or pressed
broth
1 cup crushed tomatoes in puree
½ cup grated Parmesan cheese
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Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Fondue is served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became popular in North America in the 1960s.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.
Fondue parties are cozy fun. They are a charming way to entertain guests of all ages for snacks, evening get togethers, dinner or dessert and coffee. The cheese fondue is the first and probably the most famous of the fondues. Now there are scores of other favorites, meat, fish and seafood ones, the delicious dessert fondues and an endless number of appetizers, nibblers and snacks.
Fond Memories There are fond memories from my own childhood when Gloria would prepare a fondue party for all of us on New Year's Eve or if it was requested as our 'chosen' birthday meal.
Fondue Bourguignonne Fondue Bourguignonne is bite size cubes of beef sirloin or tenderloin, condiments, meat suaces and foods for nibbling are grouped around a pot filled with a hot oil and butter combination. Everyone sits around the fondue pot, spearng beef cubes on long handled forks and cooking them in the oil to doneness desired. It's cooled slightly, dunked in a sauce and popped into the moouth. The beef, sauces and salad can be prepared ahead of time, covered and refrigerated until serving time and the condiments arranged on serving trays and equipment assembles for easy last minute fixing. 235
Fondue Bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various sauces are provided on the side. Fondue chinoise is a common French name for Hot pot, where meat and vegetables are cooked in a shared pot of broth. Various sauces are provided on the side. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the flavors from the earlier ingredients
Fondue Bourguignonne Choices Condiments
ketchup or chili sauce, mustard, horseradish, bottled steak sauce, liquid hot read pepper sauce, salt and freshly ground black pepper.
Sauces
bearnaise, barbeque, Cumberland, mustard, or horseradish
Fresh Vegetables
green onions, radishes, celery hearts, cherry tomatoes, or slices of cucumber, zucchini, carrot or cauliflower.
Relishes and Pickles
Beet & horseradish, corn or hamburger relish, dill, sweet sour or beet onion pickles, black or stuffed olives, pickled peaches or chutney.
Salads
Caeser, tossed or coleslaw
Other foods
potato chips, bread sticks or hard rolls, sliced hot buttered French or Italian bread or fried onion rings.
Recommended Beverages
coffee, tea or good [room temperature] Burgundy or chilled rose wine. 236
Equipment Needed Fondue pot
Important! Use a metal fondue pot with slopng sides designed for preparing Fondue Bourguignonne & other foods cooked in extremely hot oil. Never use a pottery or ceramic pot. The oil must be kept very hot [360°F] during the dinner hour. The continued high heat could cause a pottery or ceramic pot to crack and break.
Metal fondue pots [see photo next page] come in lots of attractive styles and finishes. They are made of stainless steel, plain or color coated aluminum, copper, pewter, or iron.
Fondue Forks
Fondue forks are 9-10 inches in length. They can be two, three or four tined forks or conventional or m odern design. They must have insulated handles of wood or plastic which will remain cool while meat is cooking.
Fondue Plates
Fondue plates are available in white or colored china, pottery or plastic.
Fondue Fuels
Fondue fuels consist of canned heat or alcohol.
They are sectioned to keep sauces and other foods separated Some units use butane and others use electricity.
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Fondue Chinoise
Chocolate Fondue Fondue Bourguignonne
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How To Serve Assemble a tray, stand, fuel container and flame adjuster for metal fondue pot in the center of a small stury, tip proof table for two or four. a) If a large party is being given set up as many tables as needed. Place a sectioned fondue plate, napkin, fork [for eating], long handled fork [for cooking, see photo] and a salad fork on tables for each person being served. a) Along with a plate of beef cubes, sauces and try of condimens. b) Salads, breads, rolls, extra sauces and beverages can be arranged on a buffet table close by, if the party is for more than four. Heat the oil-butter combination in the fondue pot on the kitchen stove. a) Transfer it to the stand in the center of the serving table over alcohol or canned heat burner. b) Light burner when everything is ready.
Eating Meat Fondue Spear the raw meat so the ends of the fork protrude slightly through the meat. a) This will keep the meat from burning and sticking to the bottom of the fondue pot.
Unlike cheese fondue, meat should be removed from the fondue fork and put on a plate before eating. Meat fondue is usually accompanied by small dishes of sauce. a) Use a regular dining fork to dip the cooked meat into the sauce. b) Once again, no double dipping!
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Fondue Chinoise Fondue Chinoise [Chinese version] is thinly sliced beef served raw, then cooked by each guest in an aromatic broth, and accompanied by the same dipping sauces you would use for Fondue Bourguignonne. Fondue broth is lower in fat and calories and it is also delicious.
How to Prepare Broth Fondue You must use a copper, stainless steel or cast iron fondue pot for broth based fondue. a) The other types of fondue pots are not designed to be used at high temperatures and could present a safety hazard and crack under the high heat. DO NOT use ceramic or stoneware pots. a) The traditional pots use a burner of some sort, and newer pots can be electrical. More and more people choose electric fondue pots for their versatility. a) You don't have to buy fondue fuel. You should match your broth to the type of meat or veggie that you will dip into it. Broth fondue is normally served with thin slices of meat: beef, pork, lamb or chicken. a) You can also have small pieces of seafood or vegetables ready to dip. You should have 225 g (1/2 lb) of sliced meat per guest. Always keep your meat refrigerated until you are ready to eat. If you are serving different types of meat, keep them separated to prevent contamination or salmonella. You should prepare the broth ahead of time using one of the broth fondue recipes listed and heat it up on the stove. 240
Once the broth is boiling, carefully transfer it into the fondue pot & keep extra broth nearby. a) The broth evaporates and you may need to refill your fondue pot. The fondue pot should be centrally located and easily accessible by all guests. Avoid moving the pot while it is filled with hot broth. Simply wrap a piece of meat around the fondue fork and you are ready to dip it in the hot broth. Make sure to let the meat and veggies cool off before eating them. Various sauces are provided on the side. a) Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth b) Which now contains an amalgam of all of the flavors from the earlier ingredients. A general rule when serving hot pot is to keep the broth bland and the dips spicy. a) The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. a) Feel free to adapt the basic broth recipe as desired. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting: a) Including a dipping fork (color-coded if possible) b) A small bowl for placing the cooked food.
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Cheese Fondue The Swiss claim the fabulous Cheese Fondue, fortified with dry white wine, is their national dish. Cheese and wine were both important industries in Switzelrland in the 18th century and cheese, wine and bread were all readily available in the homes. Some resourceful Siwss cook developed Cheese Fondue and it's been enjoyed ever since. Traditional Cheese Fondue is realy not difficult to make and once the technique is mastered make it the inspiration for lots of easy-do fun and feasting. Serve it for informal ocassions as an appetizer, main course or evening party.
Traditional Cheese Fondue Ingredients Cheese fondue consists of a blend of cheeses, wine and seasoning. The selection of cheese and wine is most important. White wine, cheese, and often kirsch [cherry brandy] are added and stirred until melted. A small amount of cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon. When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture.
A natural well-aged Swiss cheese, domestic or imported, is used unless a mild fondue is desired then Gruyere cheese is subsituted for one half of the Swiss. The cheese is shredded or diced very fine and dreged in flour.
The inside of the fondue pot or caquelon is first rubbed with a cut garlic clove.
The wine is then added and warmed slowly until tiny bubbles for on the bottom of the pot and rise to the top. Do not allow wine to boil! At this point the cheese is added, a handful at a time. Stirring is constant until all cheese is added, melted and bubbling not. A dash of nutmeg, or mace and pepper and a little kirsch, brandy or cognac is added to give the fondue its distinctive flavor.
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Equipment Needed Fondue plates and forks used for serving Cheese Fondue are the same as those used for Fondue Bourguignonne. The cooking utensil [pot] for making Cheese Fondue should be a pottery or ceramic caquelon or a heaavy metal pot. These units are available with stand and burner.
Some Precautions Keep fondue hot with as low a flame as possible to keep it from becoming tough and stringy. Should fondue become lumpy or the fat tend to separate, return it to a higher heat a) Beat briskly with a wire whisk b) Or mix 2 Tbsp cornstarch and 1/4 cup wine and stir into fondue. c) Heat, stirring constantly, until fondue is smooth. If fondue is too thick it can be thinned to the desired consistency with preheated [never cold] wine. a) Add wine as needed, a small amount at a time.
How To Serve Cheese Fondue
Arrange tables for a few or a crowd as suggested for Fondue Bourguignonne. Guests sit around the fondue pot & spears a cube of bread, with crust on one side, with a long handled fondue fork & dips the bread into fondue, giving it a good stir. The bread is lifted out and twirled until cheese stops dripping and cools slightly. If desired, halfway through the party small wine glasses half filled with kirsch [cherry brandy] may be served. After the fondue has been enjoyed and the prized crust on te bottom and edge of the pot is lifted out and eaten, serve smoked ham or sausage, crisp relishes, a tempting green salad with an interesting dressing, potato chips, and coffee or tea.
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Chocolate Fondue Chocolate and Fruit Fondues are fun desserts and surprisingly good. Great for dessert and coffee or teen-cafe parties. The plates and forks for making dessert fondues are the same as those for Cheese Fondue.
Chocolate Fondues are made in small ceramic or earthenware pots [see photo] with a candle to keep the sauce warm. With care and low heat the larger ceramic or metal pots can be used Slices of fruit or pastry are dipped in a caquelon of melted chocolate
Other types of dessert fondues can include coconut, honey, caramel and marshmallow
Additional Fondue Traditions And Etiquette A tradition says that if a man loses his bread in the pot, he buys drinks all around. a) If a woman does, she must kiss her neighbors. b) This could be a good or bad thing, depending on her fellow diners. Dipping: After you spear a small piece of bread, dip it into the fondue to coat it with cheese. a) Remove it, but hold it over the pot for a few seconds to allow the extra cheese to fall back into the pot instead of all over your hands and face. b) This also gives the cheese time to cool. If you are really worried about dripping, you can bring the bite to your mouth with a small plate underneath it. a) Or remove it entirely from the fork and put it on the plate. Don’t touch the fondue fork with your mouth: a) Because the fork goes back into the pot, be extra careful not to touch it with your lips, tongue or teeth. b) If you do, at least make sure no one sees you. Okay, that last part was a joke.
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Don’t double dip. a) Dipping a morsel of food, taking a bite and then dipping it back into the pot is just as bad as touching the fondue fork with your mouth. b) Make sure you cover the bread with enough cheese the first time, and you will have no reason to double dip. Don’t dip with your fingers. a) Besides being incredibly unnecessary & rude, dipping your fingers into a pot of steaming, melted cheese isn’t the safest thing to do. Don’t lose your food in the pot. a) Well, it’s not rude or anything; you should be aware that tradition dictates that the person who loses food in the pot has to buy a round of drinks or the next pot of fondue. b) Another tradition says that a woman who drops food in the pot has to kiss the person next to her. c) This could be a good or bad thing, depending on her fellow diners.
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Meatball Fondue 1 ½ pound ground chuck
In large bowl, combine ground chuck, onion, MSG, salt and pepper. Shape into compact meatballs, about 1 inch.
1 small onion, minced
Arrange meatballs on a cookie sheet, covered with a piece of waxed paper. Refrigerate until party time. Heat oil in large
1 tsp MSG
saucepan over medium heat, till it sends up little bubbles. Carefully pour into a 1 ½ or 2 qt fondue pot and carry to the
1 tsp salt
table. Light the heat source. Pile the meatballs on a platter, and then put it and the sauces on the table. Each person
¼ tsp pepper
takes a few meatballs on dinner plate. Using a fondue fork, each dips a ball into the oil, cooks it about 2 minutes or to
1 quart salad oil
desired rareness, then removes it from fondue fork to his plate. Repeat for more servings.
Fondue Bourguignonne or
Serves 6
Beef Fondue 3 pound piece trimmed beef sirloin or
Fill metal fondue pot, no more than ½ capacity or to depth of about 2 inches, with oil, or butter and oil mixture. Heat
tenderloin, cut into ¾ inch cubes
oil on stove to 360°F. If butter-oil mixture is used, heat slowly until butter bubbles and mixture turns a golden color.
Cooking oil, or half butter and half cooking oil
Place fondue pot on stand over moderately high direct flame and maintain heat. Have beef cubes at room temperature
Favorite meat sauces [see sauce recipes]
in serving bowl. Set out small bowls of several or all of the special butters and sauces. Each guest spears a beef cube
NOTE: Count on ½ pound of meat per adult
with fondue fork then holds it in the hot oil until cooked to desired doneness—it doesn’t take long to learn the length
serving.
of time. He then transfers the meat to a dinner fork and dips it in the sauce on his plate. 246
Fondue Bourguignonne Sauces Sour Cream-Bleu Cheese Sauce
Combine 1 cup dairy sour cream, ¼ cup crumbled bleu cheese, & a dash of Worcestershire sauce. Chill. Makes 1 1/3 cups.
Garlic Butter
½ butter softened, 1 clove garlic, minced. Whip butter and garlic together till light and fluffy.
Butter-Browned Mushrooms
1 6 oz can sliced broiled mushrooms, drained, 2 tbsp butter or margarine. Melt butter in pan, add mushrooms and cook
Caper Butter
Place 1/21 cup butter or margarine, softened, and 3 Tbsp capers, with liquid, in small mixer bowl. Beat until fluffy. Makes
over moderate heat, stirring occasionally, until evenly browned. Season with salt and pepper. a generous ½ cup.
Caper Sauce ¼ cup drained chopped sour pickles,
Dry chopped pickles and capers on paper towels. Add to mayonnaise; stir in mustard, parsley.
2Tbsp drained finely chopped capers, 1 cup mayonnaise or salad dressing 1 ½ tsp prepared mustard 1 ½ tsp snipped parsley
Spicy Ketchup
Ketchup, Sour Cream and Worcestershire sauce to taste.
247
Creamy Mustard Dip ½ cup butter
In a pan, combine and heat all ingredients until the butter melts. Mix well. Serve hot.
3 Tbsp Dijon Mustard 5 Tbsp Worcestershire Sauce
Mustard Sauce ½ cup sour cream
Mix all ingredients. Add salt and pepper to taste. Keep refrigerated if prepared ahead of time. Serve. Note: Sour cream
1 Tbsp Dijon mustard
can be substituted with mayonnaise.
1 tbsp regular mustard Juice from ½ a lemon 1 tsp sugar 2 tsp cilantro leaves, shredded Salt-pepper to taste
248
Mushroom Sauce 1 Tbsp butter
In a pan, heat up the butter and oil. Cook the mushroom and green onion until soft. Sprinkle the flour and mix
1 Tbsp oil
well. Add the Madeira wine and cognac. Add cream and bring to a boil. Let the mixture thicken. Add salt and
½ pound Shiitake mushrooms, chopped
pepper to taste. Serve hot or cold.
2 tsp green onions, chopped 1 Tbsp flour 3 ½ Tbsp Madeira wine 1 Tbsp cognac 1 cup cream [15%] Salt-pepper to taste
Tomato and Ginger Sauce 1 cup crushed tomatoes with juice
In a pan, heat up the oil. Cook the onion and ginger until soft. Add the tomatoes and tomato juice. Bring to a boil.
1 Tbsp onions, thinly chopped
Let the sauce cool off. Puree in a blender. Add celery salt and salt and pepper to taste.
1 Tbsp fresh ginger-root, grated 1 Tbsp olive oils 1 Tsp celery salt Salt-pepper to taste 249
Bearnaise Sauce Makes 1 ½ cups
Serve with meat, fish, or seafood or with favorite steaks or burgers.
½ cup butter or margarine
Combine first 7 ingredients in container of an electric blender, if available. Whiz until ingredients are finely
¼ cup water or dry white wine
chopped. If no blender is available beat with wire whisk or beater until light and fluffy. Pour into blazer of small
3 Tbsp tarragon or cider vinegar
chafing dish or metal fondue pot over direct low flame. Cook, s stirring until mixture thickens. Remove from heat
2 tsp finely chopped onions or shallots
and stir in mayonnaise or salad dressing.
¼ tsp salt Dash of pepper 3 egg yolks ½ cup mayonnaise or salad dressing
250
Cream Sauce Makes 2 ¼ cups* ¼ cup butter or margarine
Melt butter or margarine in blazer pan of chafing dish or metal fondue pot over direct low flame. Stir in flour and
3 to 4 Tbsp flour
seasonings. Stir in m ilk slowly and cook, stirring constantly, until thick and smooth.
½ tsp salt
*This recipe is used for the Sauce Variations below. Use for making a la king and creamed entrees or vegetables. For a thin
Dash of pepper
cream sauce reduce butter or margarine and flour to 2 Tbsp. Use as a soup base.
Horseradish Sauce Makes 2 ¼ cups
Delicious with beef, corned beef, or ham. Prepare ½ recipe of Cream Sauce and fold in 3 Tbsp horseradish and 1 cup sour or
Curry Sauce Makes 2 1/3 cups
Recommended for chicken, lamb, or seafood. Blend 2 to 3 tsp curry powder, 1 tsp sugar, 1/8 tsp ginger and ¼ cup minced
2 cups milk, light cream or half-and-half
whipped cream just before serving.
onion into butter or margarine when preparing cream sauce. Cook, stirring constantly, until onion is tender before adding flour.
Cheese Sauce Makes 2 ¾ cups.
Fine for serving with meatloaf, burgers, ham, fish, seafood or Au gratin dishes. Add 1 to 2 cups shredded process or natural
Egg Sauce Makes 2 ½ cups.
Serve on toast or waffles or sauce with meatloaf or fish. Fold 2 to 4 coarsely chopped or thinly sliced hard cooked eggs and 1
Mornay Sauce Makes 2 ½ cups
Great served on fish. Add 1/3 cup each of grated or shredded Swiss and American or Parmesan cheese in cream sauce. Stir
American or Swiss cheese and ½ tsp prepared mustard to cream sauce; stir until cheese melts.
tsp prepared mustard into cream sauce.
until cheese melts.
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Fondue Chinoise 1 - 1 1/2 pounds flank steak
Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the
6 cups water
butcher to cut it for you). Prepare the side dishes (see suggested list below), washing and draining the vegetables. If
2 packages beef bouillon
using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired. Lay the beef and
2 tablespoons white wine
side dishes on separate platters on the table. Combine the water and beef bouillon and bring to a boil. Turn down to
2 tablespoons soy sauce
a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot
1 green onion
is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the
2 slices ginger
fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the
Optional - White Pepper, one turn of
stove top. Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.
the pepper mill
Suggested Side Dishes
(to be enjoyed as is or cooked in the broth if desired)
Baby corn Fresh mushrooms Bean thread noodles (cook them in the broth at the end of the meal) Lettuce Mango Chutney
It's not traditional, but you can also serve crusty bread for dunking in the broth.
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Fondue Chinoise #2
Note: slice the beef right before serving so it doesn't get dark around the edges.
1/2 pound of thinly sliced beef
Prepare the broth in a regular stock pot or directly in the fondue pot, then place in the middle of the table and fire up
tenderloin per person
the flame to keep it nice and hot.
8 cups of water 4 beef broth cubes Fresh thyme One onion, chopped A few black peppercorns
Fondue Chinoise #3
(aka steamboat, shabu shabu) 4 cup chicken stock (chicken stock recipe or use canned ) Salt
Add all above ingredients into stock pot. Heat up stock on stove with sherry etc. Transfer broth into a copper, stainless steel or cast iron fondue pot for broth based fondue. Put it over the flame just when you will be sitting down to dine.
1 cup dry sherry A few coins of ginger 1 green chili One or two mushrooms 253
Fondue Chinoise Food Choices Raw chicken breast - (½ breast per person) boned, skinned, julienne
Japanese eggplant
Snow peas
Red pepper
Green onions
Chinese Cabbage
Mushrooms
Onion
Carrot
Ginger, julienne
Fresh Thai basil leaves
Fresh Mint leaves
Bamboo Shoots
Water chestnuts
Lots of rice Make sauces and put in small bowls on table. Make rice. Chop the vegetables into bite-size pieces and arrange on platters. Give each person at least 3 fondue forks, a spoon, a bowl or plate for rice. Serve this with plenty of hot rice. Each person dips pieces of meat and/or vegetable into the hot stock. When cooked to taste, pour a dipping sauce over whatever is on the fork. When all the meat is consumed, throw the Chinese cabbage into the stock to eat delicious bowls of soup.
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Suggested Dipping Sauces Basic mayo recipe
Place 1 egg, 1 cup of oil, a pinch of salt, the juice of a half lemon and a teaspoon of mustard in a cup. Place immersion
Cocktail sauce
Add two tablespoons of ketchup, a splash of cognac and a splash of Worcestershire sauce to basic mayo recipe above.
Horseradish Sauce
Grated fresh horseradish, tiniest bit of mayonnaise
Mustard Sauce
Mayonnaise, Dijon mustard, lemon juice
Oriental Sauce
Soy sauce, sherry, ginger, garlic, toasted sesame seeds, green chilies, sesame oil, sugar, lemon juice
Onion Dip
Sour cream, dried onion soup mix, green onions
blender all the way to the bottom, turn on and slowly lift it to the surface. Done. It's that easy.
Mango & Mint Chutney ½ c fresh mint leaves
Whirl all in blender til smooth. Green mangoes are often available at Asian markets. Taste. If it tastes more like lemon
4 Tbsp lemon juice
than mint, add some sugar and salt until the mint taste jumps out
2 green chilies (I use Thai chilies) 1 green mango (green as in unripe) 1 tsp salt 1 Tbsp sugar ¼ c fresh coriander leaves (cilantro)
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Fish and Shrimp Fondue Fish and Shrimp Fondue Serves 4 to 6 1 pound slice [½ to ¾ inch] salmon, halibut, or swordfish 1 pound raw shrimp, shelled, deveined, washed, and dried
Cut fish into strips ¼ inch wide and 2 inches long. Refrigerate in covered dish until cooking time. Fill metal fondue pot, no more than ½ capacity or to depth of about 2 inches, with oil, or butter and oil mixture. Heat oil on stove to 350°F. If butter-oil mixture is used, heat slowly until butter bubbles and mixture turns a golden color. Place fondue pot on stand over moderately high, direct flame and maintain heat. Loop a fish strip onto a long heavy bamboo skewer. Hold it in hot
Cooking oil or half butter and half oil
fat until fish is cooked and lightly browned. Fry shrimp on fondue forks or long bamboo skewers in hot fat until cooked
Favorite fish or seafood sauces [see sauce recipes]
and pink in color. Cool slightly; serve with favorite fish sauce. Note: Count on 1/3 pound fish or seafood per serving.
Fish and Seafood Sauces These classic sauces, like the Normandy Sauce, Bercy Sauce and others, can be served with fish and seafood dishes, including pan-seared sea scallops, sautéed tilapia, grilled salmon and more.
Curry Sauce [see recipe page 257] Egg Sauce [see recipe page 257] Mornay Sauce [see recipe page 257] 256
Makes 1 cup
Tartar Sauce 1 cup mayonnaise
Directions In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice.
1 tablespoon sweet pickle relish
Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
1 tablespoon minced onion 2 tablespoons lemon juice (optional) salt and pepper to taste
Cocktail Sauce 2 tablespoons finely grated raw horseradish
Makes 2 Servings In a small bowl combine horseradish, brown sugar, lemon juice and ketchup. Mix well. Chill in refrigerator.
1 teaspoon dark brown sugar 1/8 teaspoon fresh lemon juice 6 tablespoons ketchup
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Makes about 1 quart
*Fish Velouté Sauce
Velouté is one of the five "mother sauces" of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. There's also a veal velouté and a chicken velouté. Fish velouté is the basis for the traditional White Wine Sauce, as well as the classic Bercy sauce, the Normandy sauce and many others. Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy. 6 cups fish stock
Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. Meanwhile, in
2 Tbsp all-purpose flour
turn brown, though — that will affect the flavor. With a wooden spoon, stir the flour into the melted butter a little bit at
2 Tbsp clarified butter
a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don't let it
a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour. Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Keep the velouté covered until you're ready to use it.
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Makes about 1 quart
Normandy Sauce
The Normandy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison. 1 quart fish velouté*
In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes. Add the
½ cup fish stock
velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third.
1 cup chopped mushrooms
In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is called a
1 cup heavy cream
liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle
4 egg yolks
from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for
3 Tbsp butter
just a moment, but don't let it boil. Strain, swirl in the remaining butter and serve right away. Makes about 1 pint
Bercy Sauce
The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. 1 pint fish velouté *
In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and
¼ cup white wine
continue simmering until the liquid has reduced by a little more than half. Add the velouté, then lower heat to a simmer
2 Tbsp chopped shallots
and reduce for about 5 minutes. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right
1 Tbsp chopped parsley
away.
1 Tbsp butter Lemon juice, to taste
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White Wine Sauce
Makes about 1 quart
The White Wine Sauce is a finished sauce made by reducing white wine and then simmering in a basic fish velouté and some heavy cream. The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It's also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce. 1 quart fish velouté*
In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep
½ cup dry white wine
warm. In a separate saucepan, simmer the wine until it has reduced by half. Add the velouté to the wine, bring to a boil,
½ cup heavy cream
then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. Stir
Kosher salt and freshly ground white pepper, to
with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.
1 Tbsp butter
the warm cream into the velouté and bring it back to a simmer for just a moment. Stir in the butter, season to taste
taste Lemon juice, to taste
260
Makes 2 cups
Beurre Blanc Sauce
Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. Beurre blanc is a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies. Good wines for the reduction (or au sec, meaning "nearly dry") include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne. Tip: Cold butter keeps the beurre blanc emulsion from breaking. 1 cup dry white wine
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue
½ cup white wine vinegar
simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes. While the
1 Tbsp finely chopped shallot
liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is
1 lb unsalted butter, cold
nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Kosher salt, to taste
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth. Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away. Note: For a Beurre rouge ("red butter") sauce, use red wine in the reduction instead of white.
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Cheese Fondue Serves 6 to 8
Alpine Cheese Fondue Made With Wine 1 clove garlic, cut in half
Rub inside surface of ceramic fondue pot with garlic; discard. Toss cheeses with flour. Pour wine into fondue pot;
½ pound natural Swiss cheese, shredded
set over low flame. When small bubbles show on bottom and around edge of pot, stir in lemon juice and handfuls
½ pound Gruyère, shredded
of cheese, stirring constantly, after each addition, with wooden spoon until cheese melts. Stir in spices and kirsch
3 Tbsp flour
or cognac. Serve at once with French or Italian bread cubes cut so each cube has a crust edge. Spear a bread cube
2 cups dry white wine [Neuchâtel, Rhine, or Chablis]
with a long handled fondue fork, plunging times through softened side of cube to c rust. Swirl bread cube n cheese
1 Tbsp lemon juice, optional
mixture; cool slightly before eating.
Dash of pepper Dash of nutmeg 2 Tbsp kirsch [cherry brandy] or cognac 1/8 tsp salt, or to taste French or Italian bread [1 to 2 loaves]
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Makes 3 ¾ cups
Family Style Swiss Cheese Fondue 3 Tbsp butter or margarine
Melt butter or margarine in ceramic fondue pot over a moderate direct flame. Stir in next 5 ingredients. Stir in milk;
3 Tbsp flour
cook stirring constantly until sauce is smooth and thickened slightly. Lower flame. Add cheese, a small amount at a
½ tsp garlic salt
time and stir until cheese is melted after each addition. Stir in remaining ingredients except bread. To serve let each
½ tsp salt
guest spear a crust edged cube of read with fondue fork and twirl bread in cheese mixture until coated. Drain, cool,
Dash white pepper
and eat.
Dash nutmeg 2 ½ cups milk [scalded, if in a hurry] 1 pound process Swiss cheese shredded 1 tsp Worcestershire sauce Dash of Tabasco sauce 1/3 cup dry white wine [or milk if preferred] 2 Tbsp kirsch [or milk if desired] French bread, cut into 1 inch cubes
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Cheese Fondue Variations Follow recipe for Alpine Cheese or Family Style Swiss Cheese Fondue and change as follows:
Shrimp Fondue
Stir in 1 to 2 cans [4 ½ ounce], drained and finely chopped shrimp before serving.
Fondue With Ham or
Stir in 1 cup finely chopped fully cooked ham or Canadian bacon before serving
Canadian Bacon Fondue With Mushrooms
Stir in 1 or 2 cans [4 ½ ounce] sliced mushrooms, drained, and finely chopped, and 2 tsp chopped chives before serving
Flaming Fondue
Pour 3 to 4 Tbsp of kirsch, heated in ladle, over hot fondue. Ignite; serve as soon as flame dies. Serves 6 to 8
Tomato-Cheese Fondue 1 can [10 ½ ounce] condensed cream of tomato soup
Combine first 3 ingredients in ceramic fondue pot over direct, low heat. Heat, stirring often. Sprinkle shredded
2/3 cup milk
cheese ½ cup at a time into hot soup; stir after each addition. Stir in chives. Serve as appetizer or main course with
2 tsp prepared mustard
French bread cubes, bread sticks, or small toast triangles.
1 pound Cheddar cheese, shredded [4 cups] 1 Tbsp chopped chives, optional
264
Makes 2 ¾ cups
Lobster or Crab Fondue 1 can [10 ounce] frozen condensed cream of shrimp soup, defrosted
Combine first 2 ingredients in metal or ceramic fondue pot. Cover; heat over direct moderate flame, stirring often. Fold in remaining ingredients, except sherry. Heat to serving temperature over direct low flame. If desired, stir in
¼ cup milk or half-and-half
sherry just before serving. Use as an appetizer with Melba toast or as a luncheon dish on toast triangles or in patty
1 can [7 ½ ounce] lobster or crab meat,
shells. If a thinner mixture is desired, stir in milk or half-and-half as needed.
drained and flaked ½ cup shredded process American or Cheddar cheese 2 tsp lemon juice Dash paprika Dash white pepper 2 Tbsp sherry, optional
265
Chocolate Fondue Makes 1 ½ cups
Chocolate Fondue 2 Tbsp honey or light corn syrup
Heat honey and cream or half-and-half in ceramic or metal fondue pot over direct high flame. Lower heat; stir in
½ cup light cream or half-and-half
chocolate pieces. Heat, stirring constantly, until chocolate is melted. Stir in nuts, [or serve on side to allow for
1 bar [8 ¾ or 9 ounce] milk chocolate, broken into small
food allergies] vanilla and Cointreau, if used. Let guest spear favorite foods for twirling with fondue fork and
pieces [can substitute with dark or bittersweet chocolate]
swirl in chocolate mixture. Cool slightly and eat.
¼ cup very finely chopped toasted almonds or pecans, optional [or serve on the side, depending on food allergies] 1 tsp vanilla 2 Tbsp Cointreau, optional [brand of triple sec, orange flavored liqueur] Foods for Twirling [See below]
Chocolate Fondue Variations Chocolate Mint Fondue:
Follow recipe for Chocolate Fondue [above] and change as follows. Omit nuts. Substitute ¼ tsp mint extract for
Chocolate Rum Fondue:
Follow recipe for Chocolate Fondue [above] and change as follows. Omit if desired. Substitute ¼ to ½ tsp rum
vanilla and use crème de menthe instead of Cointreau. Makes 1 ½ cups extract for vanilla and light or dark rum for Cointreau. Makes about 1 ½ cups 266
Chocolate Fondue #2 1 12 oz pkg semisweet chocolate chips [2 cups]
Combine ingredients in a saucepan of fondue pot. Heat and stir over low heat till mixture is evenly blended. Thin with
1 9 oz milk chocolate candy bar,
cream if too thick. Dippables for this do-it-yourself dessert: lady fingers, chunk angel food cake, pear, or apple
broken up in pieces
wedges, strawberries, banana chunks, pineapple chunks, and maraschino cherries.
½ cup coffee liqueur ¼ cup light cream Makes 2 1/3 cups
Chocolate Butterscotch Fondue 1/3 cup light cream or half-and-half
Heat cream or half-and-half, sugar and salt in ceramic or metal fondue pot over direct high flame. Lower heat; stir in
1 Tbsp sugar
chocolate and butterscotch chips. Reduce flame to low and allow chips to melt, stirring constantly. Stir in flavorings.
1 ½ cup semi sweet chocolate chips
Drain and roll in finely chopped nuts, if desired.
¼ tsp salt
Spear wedges of apple, cake squares, doughnut holes or chunks or other Foods for Twirling and swirl in mixture.
½ cup butterscotch chips ½ tsp vanilla ½ tsp maple flavoring, optional
267
Foods For Twirling Choose an assortment of any of the following:
Cake
Bite size chunks of angel food, pound, sponge, or chocolate cake
Apples
Peeled and cut in wedges
Bananas
Cut crosswise into bite size pieces
Cantaloupe or Honeydew Melon
Peeled, seeded, cut into bite size pieces and drained on paper toweling.
Canned, Sliced Pineapple:
Drained on paper toweling and quartered
Fresh Peaches or Nectarines:
Peeled, cut into bite size chunks or slices, and drained on paper toweling
Fresh Pineapple
Peeled, cored, cubed and drained
Fresh Strawberries
Stemmed, washed, and dried
Orange Sections
Dried on paper toweling
Seedless Grapes
Washed and dried 268
Ladyfingers Marshmallows Popcorn Unfrosted Brownies Plain Doughnut Chunks or Holes
269
Serves 4
Hot Chocolate 2 ¼ cups milk
Scald milk in metal fondue pot over direct moderate flame. Add sugar, salt, and a few chocolate chips at a time. Stir
½ cup semisweet chocolate chips [or dark
until chips are melted. Heat to desired serving temperature, stirring often. Stir in vanilla. Ladle into mugs or cups
chocolate chips]
and top with marshmallows.
1 Tbsp sugar Dash of salt 1 tsp vanilla Marshmallows Serves 8 to 10
Café Brûlot 2 Tbsp sugar
Combine first 5 ingredients in metal fondue pot or blazer pan of chafing dish. Place over low direct flame. Ignite
1 tsp grated orange rind
brandy and let it burn 2 to 4 minutes, stirring constantly with long handled spoon. Add coffee gradually, stirring
4 whole cloves
constantly, until flame dies. Ladle into demitasse cups at once.
2 small cinnamon s ticks, broken in half 3 Tbsp brandy 4 cups strong hot black coffee 270
Hot Buttered Rum
Serves 3 to 4
2 cups boiling water
Pour boiling water into large metal fondue pot over direct high flame; bring to a boil. Lower heat; stir in remaining
1 cup dark rum
ingredients. Bring to a boil; turn heat off. Let mixture stand 2 or 3 minutes and ladle into heavy mugs.
1 ½ Tbsp sugar 4 tsp butter or margarine 1 tsp Angostura Bitters 6 whole cloves
Hot Spiced Cider
Serves 6
6 cups cider or apple juice*
Combine ingredients, except orange slices, in metal fondue pot. Heat to serving temperature over direct moderate
2 small cinnamon sticks
flame. Ladle hot punch into mugs; top each with orange slice. *2 cups sauterne [French sweet wine] may be
8 to 10 whole cloves
substituted for 2 cups of the cider or apple juice, if desired.
¼ tsp grated orange rind Small orange slices
271
Serves 8
Mulled Wine 1 small cinnamon stick, broken into 1 inch pieces
Combine ingredients except lemon slices in metal fondue pot. Heat to serving temperature over direct moderate
¼ tsp ground cloves
flame. To serve, ladle into small mugs or punch cups and top with a lemon slice.
¼ tsp nutmeg ¼ cup lemon juice 2/3 cup sugar 1 bottle [4/5 quart] favorite dry red wine [Burgundy or Beaujolais] 1 cup port wine Thin lemon slices
272
Russian Tea ½ cup instant orange breakfast drink 1/3 cup instant tea powder
Mix all ingredients. Pour slowly into 8 cups boiling water.
¼ cup sugar 3 Tbsp sweetened lemonade mix ¼ tsp cinnamon 1/8 tsp cloves
Spiced Tea ½ cup sugar
Mix all ingredients. Add 1 to 2 tsp to boiling water (add more if prefer stronger).
½ cup instant tea 1 cup Tang 1 lag Wylers lemonade mix ½ tsp cloves 1 tsp cinnamon
273
Orange Julius 1 6 oz frozen juice
Put in blender and add 10 ice cubes one at a time
1 cup milk 1 cup water 1 tsp vanilla ¼ cup sugar 1 egg, optional
Punch 1 can frozen grape juice, fill can twice
Mix all together. Garnish with lime slices.
1 can frozen cranberry juice, fill can twice 1 2-liter Sprite
274
Just Punch 1 pkg Kool-Aid [any flavor]
Mix together in a large punch bowl. Use ring mold of frozen water or Kool-Aid.
1 cup sugar 2 qt water 1 large can pineapple juice 1 can frozen lemonade [thawed] 3 cans water 1 liter ginger ale Makes 6 quarts
Cherry Punch 1 can [6 oz] frozen lemonade concentrate, thawed
In blender, combine concentrates and pineapple; cover and blend until smooth. Pour into a gallon container;
1 can [20 oz] pineapple chunks [with the juice]
Garnish with lemon and lime slices if desired.
1 can [6 oz] frozen limeade concentrate, thawed
stir in water; store in the refrigerator. To serve, pour the mix into a punch bowl; add soda and ginger ale.
2 cups water 2 liters cherry soda, chilled 2 liters ginger ale, chilled Lemon and lime slices, optional 275
Serves 30
Sparkling Orange Eggnog 2 qt orange juice, chilled
Into large bowl, measure 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger, and
½ cup lemon juice
cloves. Blend with rotary beater. Stir in remaining orange juice; cover and refrigerate. Just before serving,
6 eggs
pour eggnog mix into large punch bowl. Spoon ice cream into bowl; add ginger ale. Blend with rotary beater.
¼ cup sugar
Sprinkle with nutmeg.
¼ tsp cinnamon ¼ tsp ginger ¼ tsp ground cloves 1 qt vanilla ice cream 1 qt ginger ale, chilled Nutmeg
276
Christmas Wassail 1 gallon apple cider
Mix all ingredients in large crock pot [or Dutch oven] and simmer. Serve hot
27 cloves 8 cinnamon sticks Mulling Spices: Cinnamon, Allspice, Orange & Lemon Peels, Nutmeg, Cloves, Anise, Fenugreek, and Ginger
1 quart pineapple juice 1 can [6oz] frozen orange concentrate
277
Adeni Tea Or Arabic Shai Offering tea is an integral part of Middle Eastern hospitality. Black tea is the favored brew, rather than the green tea served in Asia. The tea tends to be taken sweet, with an almost syrupy consistency. It is genuinely served in a small glass, about 4 ounces. Some avoid to put in too many spices, it's totally up to you. One spice which is almost always used is cardamom & is recommended because it has such a lovely smell.
Arabic Tea About 3 cups of water 2 tsp black loose tea is preferred If you must, you may use 2 tea bags
First heat the water. If you opt to use all the spices, milk and sugar, heat the water with all those ingredients in a tea kettle over medium heat. Boil for approx. 5-10 minutes or until you can start to smell the spices.
sugar to taste (I used 1/4 cup)
Then add the tea and let it cook for a couple minutes or until the tea turns the color that you like.
5-10 cardamom pods, crushed
Some prefer to do the other way and put the tea in first then the milk but its really up to you I don't find
3-4 whole cloves – optional
it makes too much difference.
1/8 tsp. cinnamon – optional 1/8 tsp. nutmeg – optional
NOTE: You can adjust the amount of tea to your ow personal taste.
About 6 ounces of evaporated milk or to taste – optional NOTE: In my home, we heat the water first in a separate tea kettle. Once the water has boiled, add water to the smaller pot of a double kettle which already has the tea [we use Earl Grey loose leaf tea] & cardamon in the bottom. Fill the lower pot with boiling water. Place the smaller pot over the second pot; the top pot remains warm while steeping and is not placed directly on the heat source. The tea is then steeped for about 5 minutes. Add sugar to taste. 278
Arabic Coffee Arabic coffee is entrenched in hospitality, tradition and ceremony. Arabic coffee is made from using very lightly or heavily roasted coffee beans (depending on your tastes) and cardamom. Traditionally, it is roasted for special occasions, ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. Other spices like saffron (to give it a golden color), cloves, and cinnamon are added. It is made in a special coffee pot called a dallah and the coffee cups are small with no handle called finjaan. It is served in homes, and in good restaurants by specially clad waiters called gahwaji. It is always offered with the compliments of the house. It is also offered at most social events like weddings and funerals. Arabic coffee is usually served just a little at a time. The coffee is served and received with the right hand. The waiter/host serves the guest just enough to cover the bottom of the cup. Usually the coffee is boiling hot, so larger amounts would take too long to cool to a drinkable temperature. The guest drinks it and if he wishes, he will gesture to the waiter not to pour any more. To be gracious, the guest should accept at least one cup. It’s standard to accept three. A swish or jiggle of the cup shows that you are finished. Otherwise the host/waiter will continue to serve another until the guest indicates he has had enough. The most common practice is to drink only one cup, since serving coffee serves as a ceremonial act of kindness and hospitality. Sometimes people also drink larger volumes during conversations.
A good ratio is 1 Tablespoon ground coffee per cup of water. If you like cardamom, 3 parts coffee to one part cardamom is good ratio to start, and you can adjust to taste. The cardamom can be ground with the coffee (the easiest method) or crushed cardamom can be added near the end of cooking. If you like extra cardamom, you can do both. In addition to the cardamom, other flavorings: cloves added toward the end of the cooking process or saffron and rose water added to the thermos flask. Some say you can use cardamom with cloves or with saffron and rose water. You may find you use all four!
279
Arabic Coffee 3 cups water
Bring water to boil in a dallah. If you don’t have one, simply use a medium saucepan. When the water boils,
3 Tablespoons Arabic coffee, coarsely ground
add the ground coffee (and ground cardamom if already mixed with the coffee). Boil for 10 to 12 minutes.
1 Tablespoon cardamom (or to taste) either
Add crushed cardamom and cloves, if you are using them. Stir once and boil for another 5 minutes. Preheat
ground or crushed with a mortar
a thermos flask with boiling water. Don’t forget to remove the hot water before adding the coffee. Remove
5-6 whole cloves (optional)
coffee pot from heat, cover and let coffee grounds settle to the bottom for a minute. Do not stir. Add the rose
small pinch saffron (optional)
water and small pinch of saffron to the empty thermos flask. Strain and pour the steaming coffee into the
1 teaspoon rose water (optional)
flask. Allow to seep for 5 to 10 minutes before serving
Evaporated milk or to taste – optional
Boil coffee in dallah
Strain coffee into flask
Serve with dates on the side 280
