Table of Contents:
Creamy Macaroni and Cheese
Orange Glazed Beets
Garlic Olives
Curried Pumpkin Vindaloo
Stuffed Mushrooms
Homemade Liqueurs
Herb Cornbread
Busy Day Brunch Casserole
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Creamy Macaroni and Cheese
Preheat oven to 400 and spray a casserole dish with cooking spray or
butter it.
1/4 c butter or margarine
1/4 onion, minced (more or less to taste)
1/3 c flour
2 c milk
4 oz cheddar cheese, cubed
4 oz processed american cheese, cubed
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard
6 oz elbow macaroni, cooked
a couple of handfuls of potato chips
Saute onions in butter and then stir in flour, stirring for about 1-2
minutes.
SLOWLY stir in milk, whisking is good to make sure there are no lumps.
Stir in cheese cubes, salt, pepper, mustard.
Stir frequently on medium heat (this takes a while since the cheddar
melts more slowly than the processed cheese), until the mixture is
smooth and thick.
Stir in the cooked macaroni.
Pour the macaroni and cheese mixture into the greased casserole dish.
Crush potato chips over the top (can skip this step if desired).
Bake at 400 for 20-25 minutes until bubbly.
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Orange Glazed Beets
1 (15 oz.) can sliced beets, drained
1/2 c. orange juice
1/4 c. sugar or Splenda
1/4 t. salt
2 T. flour
Place beets in 1 1/2 qt. casserole. Mix orange juice, sugar, salt and
flour together. Pour over beets. Cover. Bake at 400° for 30 minutes.
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Garlic Olives
1pint Green Queen olives with pits
1clove chopped garlic
1 teaspoon origano
1 teaspoon red hot pepper seeds
2 tablespoons olive oil
First thing to do is drain and score the olives. I use an ordinary 4
prong fork for scoring.
Mix all the ingrediants together and put them in a 1 gallon zip lock.
Add the scored olives. Roll the olives around in the bag making sure the
mixture gets on all the olives.
Lay the bag flat in a cool, dry place (I use my basement).
Flip the bag every day for 21 to 30 days. (this takes some restraint
from opening).
It is worth the wait.
I start mine now for Thanksgiving Day.
Black friday I start my Christmas Eve batch.
I use a gallon of Green Queen olives with pits. If you go 'La Grande'
like I do, just times all ingrediants by 8.
--
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Curried Pumpkin Vindaloo over Basmati Rice
Serves 4
Ingredients:
1 Tblsp olive oil
1 large yellow onion, halved and thinly sliced
4-5 garlic cloves, minced
3 tsp. coriander seeds
2 tsp. cumin seeds
1-1/2 tsp. Vindaloo masala (see NOTE below), or to taste
1/2 C. peeled, diced tomato OR
2 Tblsp. tomato paste
1 jalapeno pepper, seeded and minced
1-1/4 C. coconut milk
1 to 1-1/2 C. hot water
1-1/2 lb. of pumpkin, seeded, peeled and cut into roughly 2-inch cubes
Fresh chopped cilantro leaves
sea salt and pepper
freshly cooked basmati rice (I use unprocessed or brown basmati rice)
1. In a hot, dry frying pan, toast coriander and cumin seeds
until fragrant (this doesnt take long, so keep shaking the pan to avoid
burning). Pour seeds out into a saucer to cool, then grind cooled
spicesI use an old Braun coffee grinder retained for spice grinding
only. Stir the ground spices into the Vindaloo masala (see note below)
and reserve for step 2.
2. Heat oil in the frying pan until it shimmers and add the
onion. Sauté the onion until limp, transparent and starting to brown.
Add the ground cumin, coriander and Vindaloo masala and sauté for about
another minute.
3. Pour in the coconut milk, hot water, and pumpkin. Bring to
a boil, then lower heat and simmer gently for 10-15 minutes, or just
until pumpkin is tender. If the sauce isnt as thick as you prefer,
remove two or three pieces of pumpkin and mash them, return to stew and
mix well. This will thicken the sauce slightly. Add salt and pepper to
taste. Stir in about 2 Tblsp of the chopped cilantro. Serve
immediately with hot basmati rice and additional cilantro for guests to
sprinkle on to personal taste.
NOTE: Vindaloo Masala powder is a type of curry powder available in
Indian markets or by mail (India Direct is one source
http://www.shopatindiadirect.com/index.html I use for Indian spices).
If unable to easily obtain Vindaloo masala in your area, here is the
recipe I use to make my own:
15 cloves
1 tsp cardamom seeds (do not use whole pods, just the seeds inside)
6 2-inch pieces cinnamon stick (use shards, not whole curled sticks),
more if you like your Vindaloo more cinnamonny
3 bay leaves
1/2 whole dried guajillo chili (okay, so this kind of chili is Mexican,
but I like it bestif you prefer a hotter Vindaloo, use what YOU like
best)
20 black peppercorns
1 Tblsp white cumin seeds
1/3 C coriander seeds
1-1/2 tsp fenugreek seeds
1-1/2 tsp yellow mustard seeds
Roast above ingredients in a moderate oven (325F) until they become
fragrant (about 10 minutes). Grind to a powder and stir in:
1 Tblsp. turmeric powder.
Bottle your personal Vindaloo masala in an air-tight jar. It will keep
its best flavor for about 6-8 months.
_______________________________________
Stuffed Mushrooms
14 Large mushrooms
Melted butter
2 Slices bulk sausage
Clove of garlic
1/4 tsp. thyme,
Pepper
2-4 Tbsp. breadcrumbs
Break off stems. Dip mushrooms in butter. Fry sausage and drain all
but one tbsp. grease. Sauté garlic and chopped mushroom stems. Add
thyme and pepper. Put sausage back in pan and add breadcrumbs. Mix
well. Stuff caps. Drizzle melted butter on top and bake for 10 minutes
at 375F.
P.S. I drained all the grease from the sausage and used olive oil to
sauté the garlic and mushroom stems.
_______________________________________
Make your own liqueurs
Orange liqueur
Makes about 2 pints
3 navel oranges
3 cups (good quality) vodka
1-1/2 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the oranges (no white).
Blot the peel on paper towels to remove any excess oil. Put peel in a
4-cup screw-top jar. Add two cups of the vodka. Close jar. Store in a
cool, dark place for 2 days, or until vodka has absorbed the flavor and
color of the peel. Remove peel; add sugar; shake vigorously until sugar
dissolves. Add remaining 1 cup vodka and stir until liquid becomes
clear. Close jar; store in cool, dark place at least one week to age.
Daiquiri Liqueur
Makes about 2 pints
4 limes
3 cups light rum (good quality)
1-1/2 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the limes (no white).
Blot the peel on paper towels to remove any excess oil. Put peel in a
4-cup screw-top jar. Add two cups of the rum. Close jar. Store in a
cool, dark place for 2 days, or until rum has absorbed the flavor and
color of the peel. Remove peel; add sugar; shake vigorously until sugar
dissolves. Add remaining 1 cup rum and stir until liquid becomes clear.
Close jar; store in cool, dark place at least one week to age.
Creme de Menthe
Makes about 1-1/4 pints
1-1/3 cups vodka
1-1/4 cups basic sugar syrup #1 (recipe below)
1/2 teaspoon peppermint extract
2 teaspoons vanilla
Few drops green food coloring
Combine vodka, sugar syrup, peppermint extract and vanilla in a 4-cup
screw-top jar; stir in just enough green food coloring to tint liquid a
bright green. Close jar. Store in a cool, dark place for at least 1 week
to age.
Creme de Framboises
(raspberry liqueur)
Makes about 1-1/4 pints
1-1/3 cups vodka
3/4 cup basic sugar syrup #1 (recipe below)
1/2 cup bottled red raspberry syrup
2 teaspoons vanilla
Combine vodka, sugar syrup, raspberry syrup and vanilla in a 4-cup
screw-top jar. Close jar. Store in a cool, dark place for at least 1
week to age.
Creme de Fraises
(Strawberry liqueur)
Makes about 1-1/4 pints
1-1/3 cups vodka
1-1/4 cups basic sugar syrup #1 (recipe below)
2 teaspoons strawberry extract
2 teaspoons vanilla
Few drops red food coloring
Combine vodka, sugar syrup, strawberry extract and vanilla in a 4-cup
screw-top jar; stir in just enough red food coloring to tint liquid a
bright red. Close jar. Store in a cool, dark place for at least 1 week
to age.
Anise Liqueur
Makes about 1-1/4 pints
1-1/3 cups vodka
1-1/4 cups basic sugar syrup #1 (recipe below)
1 teaspoon anise extract
2 teaspoons vanilla
Few drops yellow food coloring
Combine vodka, sugar syrup, anise extract and vanilla in a 4-cup
screw-top jar; stir in just enough yellow food coloring to tint liquid a
bright yellow. Close jar. Store in a cool, dark place for at least 1
week to age.
Chocolate Liqueur
Makes 1-1/4 pints
1-1/3 cups vodka
1-1/4 cups basic sugar syrup #2
3 teaspoons chocolate extract
2 teaspoons vanilla
Stir vodka, sugar syrup, chocolate extract and vanilla extract in a 4-
cup screw-top jar until well blended. Close jar. Store in a cool, dark
place for at least 1 week to age.
Chocolate Mint liqueur
Makes 1-1/4 pints
1-1/3 cups vodka
1-1/4 cups basic sugar syrup #2
3 teaspoons chocolate extract
2 teaspoons vanilla
1/4 teaspoon peppermint or mint extract
Stir vodka, sugar syrup, chocolate extract and vanilla extract in a 4-
cup screw-top jar until well blended. Close jar. Store in a cool, dark
place for at least 1 week to age.
Coffee liqueur
Makes 1-1/2 pints
1-1/3 cups vodka
1-1/2 cups basic sugar syrup #2
1/4 cup instant coffee granules
2 teaspoons vanilla
Stir sugar syrup and instant coffee until very smooth in a 2-cup measure
while sugar syrup in still warm. Pour into 4-cup screw-top jar. Stir in
vodka and vanilla. Close jar. Store in a cool, dark place for at least 1
week to age.
Basic Sugar syrup #1
Makes 3-3/4 cups
1 lemon
3 cups granulated sugar
2 cups water
Pare very thinly the bright-colored rind from the lemon (no white).
Blot the peel on paper towels to remove any excess oil. Combine sugar,
water and lemon peel in a large saucepan; heat to boiling, stirring
often. Lower heat, simmer for 5 minutes. Strain syrup into a glass
container and cool to room temperature before preparing liqueurs.
Basic Sugar syrup #2
Makes 3-1/2 cups
1-1/2 cups firmly packed brown sugar
1 cup granulated sugar
2 cups water
Combine sugars and water in a large saucepan; heat to boiling, stirring
often. Lower heat, simmer for 5 minutes. Strain syrup into a glass
container and cool to room temperature before preparing liqueurs.
Homemade vanilla
1 pint good quality brandy
3 or 4 vanilla beans
Place vanilla beans in brandy and store in a cool, dark place for about
2 months. Every few weeks shake gently.
_______________________________________
HERB CORNBREAD
1 1/4 cups self-rising cornmeal
3/4 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
2 eggs, beaten
1 1/2 cups milk
6 tablespoons butter, melted
Preheat oven to 425*F. Combine dry ingredients in a large bowl. Combine
eggs, milk and butter in a separate bowl, and add to the bowl of dry
ingredients, stirring until just moistened. Pour batter into a lightly
greased 9-inch pan. Bake for 25 minutes or until golden brown.
_______________________________________
Busy Day Brunch Casserole
Makes 12 servings
1 Tube Refrigerator Crescent Rolls
1 1/2 Cups Egg Substitute
1 Lb Pork Sausage (bulk)
2 Cups Shredded Cheddar Cheese
Roll out crescent rolls into a 9 x 13-inch baking pan (glass is best),
pinching the seams and build up the sides, to create a crust.
In skillet, brown sausage and drain well. Sprinkle over rolls. Pour
eggs substitute over sausage and sprinkle with cheese.
Bake, uncovered, at 350 degrees for 30 minutes or until bottom is golden
brown.
Variation: I sometimes use other cheeses, like Pepper Jack and stir
in a
small can of diced green chiles. Then its a Fiesta Brunch!!
_______________________________________
TIP
If you get your celery out of the frig and it is a little limp. Put it
in cold water with ice and in a little time it will be stiff or firm
again..
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