Table of Contents:
Sauerbraten
Fish Pie
Bowknot Rolls w/Butter
About Winter Squash
Crown Rack of Hot Dog
Hominy Casserole
Chicken Salad
Banana-Stuffed Cinnamon French Toast
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Sauerbraten
Marinade
2 cups vinegar
2 cups water
4 sliced onions
1 chopped stalk celery
1 chopped carrot
2 bay leaves
8 peppercorns
8 whole cloves
1/4 teaspoon mustard seed.
Bring to a boil and set aside until cooled.
Other Ingredients
1 (4 to 5 pound) beef rump roast
1 teaspoon salt
1/4 teaspoon pepper
1/4 vegetable oil
1/3 cup ( about 5 cookies) gingersnaps, crushed
Marinade roast in above marinade for 2 to 3 days, in frig, turning
frequently.
Remove meat from marinade, wipe dry. Rub with salt and pepper. Heat oil
in Dutch Oven, and brown meat on all sides. Add 2 cups of marinade,
cover and simmer under very tender.( about 2 to 3 hours).
Remove meat. Strain sauce, and skim off fat, and remove bay leaves. Add
water or marinade to make 2 cups. Return marinade to Dutch Oven and add
gingersnaps. Cook and stir until dissolved and gravy is thickened. Slice
roast and serve with gravy.
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Fish Pie
Filling:
1 pound cooked fish (any type of fish will do, even tinned fish)
1 medium to large onion, diced
2 cloves garlic (optional)
2 T oil
1 cup cream (or a thin white/bechamel sauce)
1 cup green veg (eg frozen peas, finely chopped beans or broccoli)
Topping:
3-4 large potatoes (or whatever you usually use for your family)
1 1/2 cups milk
3 T butter
Optional seasoning: 1 t ground dried chillies, 1 t caraway, 1 t dried
herb mix, 3 T chopped parsley, salt & pepper
Peel potatoes and boil in salted water until soft. While they are
cooking, add the caraway (if using) and about 2T of the onion to the
milk. Microwave or heat on stove until just about boiling, then remove
from heat and leave to stand. Flake the fish, removing any bones.
Heat the oil, and fry the onion, garlic and chilli (if using) over
gentle heat until golden. Add the fish, and heat gently until warmed
through. Turn up the heat and add the cream, stirring often and cooking
rapidly until thickened. (If you are using white sauce, keep the heat
low, and stir often to prevent sticking, until heated through). Add the
veg, and stir to mix. Season with herbs, parsley, salt and pepper to
taste, or any other herbs/spices you like. Tip into a heatproof dish,
and prepare the potatoes (or use instant mashed potatoes).
Drain potatoes, and mash with butter and as much seasoned milk as you
need. If you have leftover milk, add it to the fish. If you don't have
enough for the potatoes, use fresh milk or water to achieve the desired
consistency. Spread the mashed potato over the fish and draw a fork
through it to create ridges. Bake in a hot oven until ridges brown.
Note: Quantities are very approximate; I usually use fish left over
from another meal, so if I don't have a whole pound left over, I bulk it
up with vegetables, cheese, or sauce. Occasionally, if my family nag
long enough, I'll cook a fish specially, which means wrapping it in foil
and putting it in the oven while I'm cooking something else, for use the
following day).
If I'm feeling energetic, I double the quantity of mashed potato, divide
into two lots, and stir some olive oil into the one lot. I use this to
line the dish to make a bottom "crust" for the pie, and bake until
golden and just crispy in a very hot oven (takes about ten minutes - I
do this while cooking the fish, having found something more constructive
to do while the potatoes were boiling).
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Bowknot Rolls With Butter
3 1/2 to 3 3/4 cups all purpose flour, divided
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1 cup milk
1/4 cup (1/2 stick) butter
1 egg
melted butter
Combine 1 1/2 cups flour, the sugar, salt and undissolved yeast in large
mixer bowl. Heat milk and butter in small saucepan over medium heat
until very warm. (Mixture should reach 120F to 130F .) Gradually add
milk mixture to dry ingredients and beat on medium speed 2 minute,
scraping bowl occasionally. Add egg; beat 2 minutes on high speed. Stir
in enough remaining flour to make soft dough. Turn out onto lightly
floured surface; knead 5 to 10 minutes or until dough is smooth and
elastic. Place in buttered bowl, turning dough to coat with butter.
Cover; let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down. Divide in half. Divide each half into 16 equal pieces;
shape each piece to form 7-inch rope. loosely tie each on knot. Place 2
inches apart on buttered cookie sheets. Brush with melted butter. Cover;
let rise in warm place 30 to 45 minutes or until doubled in bulk.
Preheat oven to 375F. Bake 8 to 10 minutes or until lightly browned.
Serve warm or at room temperature with butter. Can freeze leftovers.
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SOME OF THE POPULAR SQUASH VARIETIES & WHAT TO DO WITH THEM:
Acorn:
This is the most common variety, but theres also a yellow, cream and
multicolored acorn with green, cream, gold, white and orange flesh. Its
skin is hard and ridged, making it impossible to peel before cooking,
but its sweet, dry flesh makes it ideal for baking and also great for
stuffing.
Butternut:
The skin is thin, making it easy to peel. Especially good cubed and
baked, but its small cavity makes it difficult to stuff. Has a delicious
creamy, satiny texture. Good in soups and stews.
Buttercup:
Its rich orange flesh is fine-textured and has a sweet, nutty flavor.
Prepare like you would an acorn squash. Good for soups, purees and baked
goods, especially cakes.
Delicata:
Try halving it and roasting with a sprinkling of butter, fresh lime
juice and chili powder.
Hubbard:
This ones a big boy, or can be, often weighing up to almost 40 pounds.
The larger, irregular-shaped ones are sold precut, but you can always
find a nicely shaped smaller one. Comes in a rich orange, dark green or
a subtle sage shade. The flesh has a tendency to be dry, but its also
quite sweet and flavorful. Best when its quartered, seasoned and baked
covered, then mashed with cream and butter.
Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great in pies,
breads, soups and as a pasta filling. The miniature Jack-Be-Littles are
perfect for stuffing.
Spaghetti:
This squash gets its name from its flesh, which once baked is scraped
with a fork to produce spaghettilike strands.
Toss with some freshly grated Parmesan and butter, or dress with a light
tomato sauce.
Turban:
When you see this squash, youll understand its name.
Sometimes called Turks Turban, its brightly colored shell makes a
spectacular presentation, especially for serving soup made from the rich
flesh. Can be used in most recipes that call for pumpkin or butternut.
Also great in baked goods or purees.
Hope this takes some of the guesswork out of these favorites for you!!
_______________________________________
Crown Rack of Hot Dog
Serves 4
Make mashed potatoes for 4 and instead of butter use mayo and 1-2 Tbs.
mustard.
Add whatever you usually add to potato salad, minced fine (onion,
pickles, olives, hard cooked eggs, etc.)
Mix well.
Preheat oven to 350 degrees.
Place mashed potato salad into a greased casserole dish about 5" square.
Take one pound of hot dogs, cut in half both long wise and across.
Stand these up with the cut end down and the split side facing in.
Sprinkle potatoes with paprika.
Bake for 30-45 min. depending on how you like it to look.
_______________________________________
HOMINY CASSEROLE
INGREDIENTS:
2 (29-ounce) cans yellow hominy, drained
1/2 cup butter, divided
2 (4-ounce) cans chopped green chilies
1 cup sour cream
salt and pepper to taste
1/2 cup Half-and-Half cream
1 cup grated Monterey Jack cheese or if you like spicier, use Monterey
Jack cheese.
DIRECTIONS
Cook hominy briefly in 2 tablespoons butter. In buttered casserole,
alternate layers of hominy and green chilies, dotting each layer with
remaining butter and sour cream, and seasoning with salt and pepper.
Pour cream over all and sprinkle with cheese. Bake at 350 degrees for
25-30 minutes
This may be made a couple of days ahead. and refrigerated till needed.
Serve in place of potatoes
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CHICKEN SALAD
1 rotissarie broiled chicken (I get mine at WalMart)
1 cup mayo or salad dressing
6 stalks celery, stringed and chopped
2 cans sliced water chestnuts (chopped)
1 envelope Original Ranch Dressing (in envelope)
3 cups green or red seedless grapes (sliced)
1/2 squeezed lemon
salt and pepper (to taste)
Chopped almonds (optional)
Remove all meat from chicken and cut in small pieces. Add all other
ingredients and mix. I prefer to eat the chicken salad with no bread.
_______________________________________
Banana-Stuffed Cinnamon French Toast
Filling
1 ripe banana, thinly sliced
2 T. Neufatchel cheese (low fat cream cheese)
1 T confectioner's sugar
1 t. grated lemon zest
2 pinches ground nutmeg
French Toast
8 thin slices whole wheat cinnamon raisin bread
1 cup 1% milk
1 egg
1 egg white
3/4 t vanilla extract
Confectioner's sugar for dusting
1/4 cup sugar-free pancake syrup
To make filling: Mash 2 rounded tablespoons banana slices in a small
bowl with the back of a spoon. (You should have about 2 T mashed) Stir
in the neufatchel cheese, sugar, lemon zest and nutmeg until smooth.
To make the French toast:
Spread 4 slices of the bread with the banana filling, dividing evenly.
Top with the remaining banana slices to make 4 sandwiches. Whisk
together the milk, egg, egg white and vanilla in a shallow dish or pie
plate until blended. Dip the sandwiches into the egg mixture, turning
them over with a spatula to coat both sides.
Meanwhile heat a large non-stick frying pan or griddle over medium-low
heat and coat with cooking spray. (A drop of water should sizzle when
dropped onto hot surface) Add the sandwiches and cook for 4 to 5 minutes
or until golden brown on both sides, turning with a spatula halfway
through the cooking. (To keep warm, place the French toast sandwiches on
a baking sheet in preheated 250F oven.) Dust with confectioner's sugar.
Drizzle with sugar-free pancake syrup and serve hot.
Makes 4 servings with 259 calories per serving
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