Blog Archive:

Christmas Pudding

  • 2 cups raisins — chopped
  • 2 cups dates — chopped
  • 1 cup candied peel — chopped
  • peel of 3 lemons — grated
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1/2 cup  almonds — chopped
  • 1 cup flour
  • 2 cups fresh bread crumbs
  • 1 cup dark brown sugar
  • 1/2 cup dark rum
  • 4 large eggs — beaten
  • 1/4 cup milk
  1. In a large bowl, combine the raisins, dates, candied peel, lemon peel, nutmeg, allspice and almonds, and mix well.
  2. Add the flour, bread crumbs and sugar, mixing again thoroughly. Add the rum.
  3. Combine the eggs and milk and stir into the fruit mixture. Butter a one pound coffee can, add the batter, cover with waxed paper secured with a rubber band, and steam for 1 1/2 hours, on rack over gently boiling water.

Hot Fruit Medley

  • 1/2 cup prunes
  • 1/2 cup peaches
  • 1/2 cup pears
  • 1/2 cup pineapple
  • 1 1/2 cups applesauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • Juice and grated rind of 1/2 lemon
  1.  Arrange fruit in casserole. Add spices and lemon juice/rind.
  2. Mix together and cover. Place in 250 degree oven for at least 1 hour before serving.
  3. The longer it bakes the better it is. Other fruit can be substituted and either fresh or canned may be used. Serve hot.

Berry Scones

  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cloves
  • 1/4 cup butter
  • 1 cup cream
  • 3/4 fresh or unthawed berries
  1. Combine flour, sugar, baking powder, salt and cloves.
  2. Cut butter into mixture until it resembles a course meal.
  3. Set aside 2 tsp. cream. Add remaining cream and berries to dry ingredients.
  4. Mix lightly with fork until mixture clings together and forms a stiff dough.
  5. Knead on floured board 5-6 times. Roll into 7″ round; cut into wedges.
  6. Place 1″ apart on greased baking sheet; pierce top and brush with cream.
  7. Bake at 425 degrees for 15-18 minutes. Serve warm.  Makes about 12 scones.

German Pepper Cookies

  • 1  Egg
  • 1/2 cup Granulated sugar
  • 1 cup All-purpose flour
  • pinch Salt
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground white pepper
  • 1/4 tsp Mixed Spice
  • 1 tbsp Cornstarch
  • 1/2 tsp Baking powder
  • 1  Finely grated lemon peel
  • 2 tbsp Chopped mixed candied peel
  • Powdered sugar (opt)
  1. Whisk egg and granulated sugar until light and fluffy.
  2. Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into egg mixture.
  3. Add lemon peel and candied peel and stir well.
  4. Chill 1 hour.
  5. Preheat oven to 350’F. (175’C.).
  6. Lightly grease several baking sheets.
  7. Form mixture into 16 small balls and place well apart on baking sheets.
  8. Bake in preheated oven 20 minutes or until well risen and lightly golden.
  9. Cool on a wire rack.
  10. Sprinkle with powdered sugar, if desired.
  11. Store several days before serving to allow time for flavors to mellow.

Fruited Chicken Salad

  • 3 cups diced cooked chicken
  • 1 cup diced celery
  • 1 cup orange sections (halved)
  • 1 cup pineapple tidbits (drained)
  • 1/2 cup toasted slivered almonds

Dressing

  • 2 tablespoons salad oil
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • dash marjorum
  1. Combine
  2. Toss with dressing
  3. Chill 1 hour.
  4. Drain

Broccoli Bit Salad

  • 1 head of broccoli – just the “flower” parts, cut into pieces
  • 1 small onion, diced
  • 1 cup sunflower seeds
  • 1 cup mayo-type salad dressing
  • 2 tablespoon vinegar
  • 3/8 cup sugar
  • 4 or 5 slices bacon, chopped and fried – well done
  1. Stir together

Grilled Veggies and Herbs

  • 1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)
  • 1 small eggplant, cut into 1/4 inch slices
  • 1/2 teaspoon salt
  • 1 red, green and yellow bell pepper, cut into 1/4 inch slices
  • 2 Italian squash, cut lengthwise and into 1/4 inch pieces
  1. Combine herbs in a small bowl let stand for at least 3 hours. Place eggplant in a large colander, sprinkle with salt and let drain 1 hour.
  2. Heat grill to medium heat and spray grill with nonstick cooking spray. Spray vegetables with cooking spray and sprinkle with herb mixture.
  3. Grill 10-15 minutes or until crisp-tender and lightly browned on both sides.

Authentic Mexican Rice

  • 2 cups (10 oz) long grain rice
  • 1/4 onion
  • 3 cloves garlic
  • 1/2 cup water (4 fluid ounces)
  • 2 tbsp. oil
  • 11/2 cups chopped carrots
  • 4 cups hot water
  • 2 teaspoon salt
  • 11/2 cups fresh or frozen corn kernels
  • 2 cups coarsely chopped cabbage
  1. Soak the rice in warm water for 5 minutes, rinse well and drain. Meanwhile, in a blender, pureé the onion and garlic in the cup of water and set aside.
  2. Heat 1/2 inch oil in a large skillet, add the rice and sauté, stirring lightly, until the grains separate and become translucent, about 5
    minutes. Pour off the excess oil.
  3. Add the carrots and stir for 2 minutes. Add the pureéd onion and garlic and stir for 2 minutes. Add the hot water and salt. When the water comes to a boil, add the corn and cabbage, stir, cover the skillet and cook over medium-low heat for 20-3- minutes or until the water is absorbed and the rice is tender.

Pineapple Gung Pao

  • 1 medium  onion — sliced
  • 1 red bell pepper — cut in strips
  • 1 handful  snow peas
  • 1 head  broccoli — cut up
  • 1 cup  mushrooms — sliced
  • 1 cup  bean sprouts
  •  cup  unsalted cashews or other nuts
  • 1 can  pineapple chunks
  • 6 cloves (or less)  garlic — minced
  • 1 tablespoon (heaping)  ginger — minced
  • 4 habenero peppers (or less, if desired) — minced
  • 3 tablespoons  lime juice
  • 2 tablespoons  tamari
  • 1 tablespoon  flour
  1. Pour 4 tablespoons vegetable or peanut oil in wok over med-high heat.
  2. Add onion, bell pepper, snow peas and broccoli. Stir fry for 3 minutes.
  3. Add remaining ingredients in following order, stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and pineapple; Habeneros, garlic, ginger, tamari and lime juice.
  4. Stir in flour to thicken. Serve immediately.

Asparagus with Parsley and Ham Sauce

  • 2 tablespoons olive oil
  • 1/2  teaspoon  chopped garlic
  • 1  ounce serrano ham or prosciutto — diced into 1/2-inch cubes
  • 2  tablespoons  chicken stock or water
  • 2  tablespoons  chopped Italian parsley
  • salt and freshly ground pepper — to taste
  • 1 to 2 teaspoons  fresh lemon juice
  • 12  to 18  medium thick asparagus
  • 1/2  teaspoon coarse salt
  1. In a small pan, heat 1 tablespoon olive oil, add the garlic and the ham, and cook, stirring, 1 minute.
  2. Add the stock and parsley and cook another minute or two. Season with sat, pepper, and lemon juice to taste and set aside. Sparingly trim the stalk end of each asparagus.
  3. Lightly brush each spear with the remaining oil. Heat a well-seasoned griddle or nonstick pan and when hot sprinkle the griddle or pan with the coarse salt.
  4. Add the asparagus, cover, and cook until lightly charred on one side. Turn and cook them, uncovered, until they are limp. Divide and arrange on serving plates. Serve immediately.