Apple Cinnamon Pancakes

Ingredients

* 1 teaspoon baking soda
* 2 cups flour
* 2 teaspoons baking powder
* 2 Tablespoons brown sugar
* 1 teaspoon cinnamon
* 2 eggs, beaten
* 1-1/2 cups buttermilk
* 1/2 cup sour cream
* 1/4 cup melted butter or margarine
* 1 apple - peeled, cored, and grated

Directions

In a large bowl, mix together soda, flour, baking powder, sugar, salt, and cinnamon. Mix eggs, buttermilk, sour cream, and butter.

Add to flour mixture and stir just until flour is moistened. Stir in grated apple.

Place large spoonfuls onto a hot, lightly greased griddle. Cook, turning once, until golden brown.

Serves: 4.

Silas Griffith Inn
Danby, Vermont
Specialty Recipe.

Chocolate Chip Cookies

Ingredients

* 2 cups butter
* 2 cups sugar
* 1 cup brown sugar
* 4 eggs
* 4 teaspoons vanilla
* 4 cups flour
* 2 tsp. baking soda
* 3 tsp. salt
* 4 cups chocolate chips
* 2 cups broken walnuts

Directions

Preheat oven to 350 degrees.

In large bowl, mix until light & fluffy first 3 ingredients.

Blend and add to sugar mixture 4 eggs.

Add remaining ingredients. Drop onto greased cookie sheets and bake in 350 degree oven for 8 minutes. Yields 4 dozen cookies.

Thanks to The Mirror Lake Inn in Lake Placid, New York for this delicious chocolate chip cookie recipe.

Spicy Baked Sweet Potato Fries

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min


INGREDIENTS (Nutrition)

* 6 sweet potatoes, cut into French fries
* 2 tablespoons canola oil
* 3 tablespoons taco seasoning mix
* 1/4 teaspoon cayenne pepper

DIRECTIONS

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Little Shoes

Ingredients

• 3 eggplants
• ¼ cup olive oil
• 1 lb ground lamb
• ¼ cup minced onion
• 1 8-ounce can tomato sauce
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup butter
• ¼ cup flour
• 1¼ cups milk
• 1 cup coarsely-grated cheese
• ¼ teaspoon salt
• pinch of nutmeg

Directions

Cut the eggplants in half lengthwise, remove centers, parboil for 5 minutes, and arrange in a baking dish. Long, slender eggplants may be more attractive and closer to the little shoes appearance.

For the filling, brown the ground lamb and onions in the olive oil. Then add the tomato sauce, the teaspoon of salt, and pepper and simmer for 10 minutes. Stuff the eggplant halves with the mixture.

Make the sauce by combining the butter and flour, adding the milk and stir until thick, then stirring in the grated cheese and ¼ teaspoon of salt. Add nutmeg.

Pour the sauce over the stuffed eggplants and bake at 350° for 30 minutes.

Serves: 6

Armenian lamb and tomato bread

Ingredients

• ½ teaspoon honey
• 1 cup warm water
• 1 teaspoon active dry yeast
• 1 cup unbleached all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1½ cups whole wheat flour
  

Directions

In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil, and ½ cup of the whole-wheat flour. Stir (at least 100 times in the same direction) to develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir.

Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1½ to 2 hours.

Ingredients

• 1 teaspoon olive oil
• ¼ cup shallots, finely chopped
• 1 Tablespoon garlic, finely chopped
• ¼ pound ground lamb
• 14 ounces canned plum tomatoes, drained and chopped
• ¼ teaspoon ground cinnamon
• ¼ teaspoon allspice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ Tablespoons pine nuts
  

Directions

Meanwhile, heat the teaspoon of oil in a skillet over medium heat. Add the shallots and garlic, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium low heat until slightly thickened, 3 to 4 minutes; drain off any excess liquid.

The filling should be moist but not watery. Stir in cinnamon, allspice, salt, and pepper. Transfer to a bowl, cover and refrigerate until baking time.

Assembly & Baking

Once the dough has risen, lightly punch it down and turn it out onto a slightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 10 minutes. Preheat oven to 450° F.

Lightly oil 2 baking sheets, and lightly flour your palms. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece to a 4-inch circle. Transfer to a prepared baking sheet.

In the center of each circle, spoon about 1½ tablespoons of the topping, spreading it almost to the edge. Sprinkle each one with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 10 minutes. Serve hot.

Meat Kabobs

Ingredients

• 2 slices firm white bread (crusts removed)
• ¼ cup parsley sprigs (fresh)
• 1/3 cup mint leaves (fresh)
• ½ small onion (peeled and cut in half)
• 1½ pounds well-trimmed lamb, cut into 1-inch cubes and chilled
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (fresh-ground)
• ¼ teaspoon ground allspice
• ½ teaspoon cinnamon (ground)
• 1 large egg (lightly beaten)
• 1 medium green bell pepper (seeded & cut into 1-inch squares)
• 3 Tablespoons olive oil
• 8 cherry tomatoes (stems removed)

Directions

In the food processor fitted with the metal blade, process the bread until finely chopped into crumbs. Set aside.

Process the parsley and mint until finely chopped. With the motor running, drop the onion through the feed tube and process until finely chopped. Add half the lamb pieces and using about a dozen on/off pulses, process until finely chopped. Remove the mixture to a large mixing bowl.

Chop the remaining lamb in the food processor and rmeove to the mixing bowl. Add the bread crumbs, salt, pepper, spices and egg. Combine well with your hands.

Preheat the oven broiler. Prepare 4 skewers about 10-inches long. If you are using wooden skewers, soak them for about 30 minutes.

Divide the meat mixture into 8 equal balls and shape them into ovals. Starting with a pepper piece, thread 2 meat ovals and 2 pepper pieces alternately on each of 4 skewers.

Baste the meat with olive oil and cook about 4-inches from the heat about 5 minutes. Thread 2 tomatoes on the end of the skewer, and baste again with the olive oil.

Broil on the other side about 5 minutes, or until the meat is just cooked through. You can use an instant-read thermometer as a probe.

Yield: 4 servings.

Lamb Stuffed Artichoke Hearts

Ingredients

• 1½ pounds lean ground lamb
• 1 large onion, chopped
• 3 eggs, beaten
• 2 Tablespoons fresh parsley, minced
• 1 bouillon cube of chicken, crumbled; or substitute lamb-stock
• ½ teaspoon cumin
• 1 Tablespoon garlic cloves, minced
• ½ teaspoon freshly-ground pepper
• salt to taste
• 15 small whole artichokes (available in Italian markets in season), or substitute frozen whole artichoke hearts, defrosted
• 2 Tablespoons olive oil
• ½ cup Cornflake or bread crumbs
• 3 Tablespoons fresh cilantro, finely chopped.

Lemon and Garlic Sauce

• 3 cloves garlic
• 1 cup fresh lemon juice (ca. 12 medium lemons)
• ½ cup water
• 3 celery sticks, thinly sliced
  

Directions

The Sauce

Combine sauce ingredients in a non-reactive container and set aside.

Stuffed Artichoke Hearts

Mix the ground lamb with the onions, 2 eggs, parsley, chicken bouillon cube, garlic and pepper. Add salt with caution, as the bouillon is salty.

If you are using fresh small artichokes, clean and parboil or steam. Stuff the hearts with the lamb mixture, mounding the lamb filling above the rim.

Heat the oil in a non-stick skillet. Dip the tops of the stuffed hearts in the remaining beaten egg, then in the crumbs and fry them with their tops down in the oil over medium heat until golden brown. (Don't fry the bottoms)

Place the fried hearts, stuffed side up, in a baking dish and pour the lemon sauce around them, taking care not to get their tops soggy. Cover with aluminum foil. Bake it in a preheated 350° oven 20-25 minutes or until the meat is no longer pink.

Sprinkle cilantro over the hearts before serving.

Lamb Meatballs

Ingredients

Meatballs

• 3 pounds ground lamb (not too fatty)
• 1½ tablespoons salt
• 2/3 tablespoon freshly ground black pepper
• 2/3 teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• 2/3 cup chopped Italian parsley
• 2/3 cup chopped fresh mint
• 1 onion, minced
• 6 cloves garlic, minced
• 3 tablespoons tomato concentrate
• 2/3 cup pine nuts (optional)

Sauce

• 6 eggplants
• ½ cup extra-virgin olive oil
• 3 onions, minced
• 6 cloves garlic, minced
• 12 plum tomatoes, peeled, seeded, and chopped
• salt
• freshly ground black pepper

Directions

Prepare the meatballs: Combine all the ingredients until completely mixed. With wet hands, shape into walnut-sized balls.

Prepare the sauce: Preheat the broiler. Pierce the eggplants with a fork; place them on a baking sheet lined with aluminum foil. Broil until tender and the skin is charred all over, turning once, about 15 minutes. Slit the eggplants in half lengthwise and let the steam out. Scoop out the flesh; let it drain in a colander. Meanwhile, heat the olive oil in a deep, wide pan. Brown the meatballs on all sides; you may need to do this in two batches. Stir in the onions and garlic and cook until wilted. Stir in the tomatoes and eggplant, season with salt and pepper (remember that the meatballs are already salty) and cover partially. Simmer 30 minutes, or until the eggplants have formed a thick, rich sauce.

Serve hot, with roasted peppers and artichokes cooked in lemon juice on the side.

Serves: 12

Lamb Meatballs

Ingredients

Meatballs

• 3 pounds ground lamb (not too fatty)
• 1½ tablespoons salt
• 2/3 tablespoon freshly ground black pepper
• 2/3 teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• 2/3 cup chopped Italian parsley
• 2/3 cup chopped fresh mint
• 1 onion, minced
• 6 cloves garlic, minced
• 3 tablespoons tomato concentrate
• 2/3 cup pine nuts (optional)

Sauce

• 6 eggplants
• ½ cup extra-virgin olive oil
• 3 onions, minced
• 6 cloves garlic, minced
• 12 plum tomatoes, peeled, seeded, and chopped
• salt
• freshly ground black pepper

Directions

Prepare the meatballs: Combine all the ingredients until completely mixed. With wet hands, shape into walnut-sized balls.

Prepare the sauce: Preheat the broiler. Pierce the eggplants with a fork; place them on a baking sheet lined with aluminum foil. Broil until tender and the skin is charred all over, turning once, about 15 minutes. Slit the eggplants in half lengthwise and let the steam out. Scoop out the flesh; let it drain in a colander. Meanwhile, heat the olive oil in a deep, wide pan. Brown the meatballs on all sides; you may need to do this in two batches. Stir in the onions and garlic and cook until wilted. Stir in the tomatoes and eggplant, season with salt and pepper (remember that the meatballs are already salty) and cover partially. Simmer 30 minutes, or until the eggplants have formed a thick, rich sauce.

Serve hot, with roasted peppers and artichokes cooked in lemon juice on the side.

Serves: 12

Stuffed Lamb

Ingredients

• 10-pound suckling lamb, dressed & cleaned.
• salt
• ½ fresh lemon, juiced
• 4 Tablespoons of butter
• 1 lamb heart, finely chopped
• 2 lamb kidneys, finely chopped
• 1 onion, finely chopped
• ½ cup rice
• 2 Tablespoons fresh mint, chopped
• 2 Tablespoons fresh parsley, chopped
• 1/8 teaspoon cinnamon
• ¼ teaspoon fresh ground pepper
• 1 cup chicken stock
• ½ cup raisins, plumped in dry white wine overnight
• 1 cup tomato juice
• branches of fresh oregano and/or rosemary
  

Directions

Wash the lamb inside and out. Pat dry. Rub the inside of the cavity with salt, then rub the salt and lemon juice into the outside of the flesh.

Heat butter in a large sauce-pan and sauté the heart and kidney until lightly browned. Add onion and cook until transparent. Then add the rice, herbs, spices and stock.

Simmer uncovered until most of the liquid is absorbed. Then cover and cook for about 20 minutes. Stir in the rasins.

Stuff this misture into the cavity of the lamb and truss with cooking string or skewer together tightly.

To cook on a spit or rotisserie: Cook on a turning spit. Tie branches of rosemary/oregano together and use for a basting brush. Baste with the tomato juice once the meat starts to brown. Grill over glowing charcoal for 1½ to 2 hours, until the meat is tender.

To cook in the oven: Place the lamb in a roasting pan in a pre-heated 300° oven, allowing about 40 minutes per pound. Baste with the tomato juice once the meat starts to brown.

Serve with a Greek salad, bread, and wine.

Lamb Stew

Ingredients

• 3 pounds lean lamb neck bones
• 1 Tbs black pepper (freshly ground)
• 3 Tbs unsalted butter
• 1½ cups yellow onions (coarsely chopped)
• 1 Tbs fennel seeds
• 2 stalks celery (coarsely chopped)
• 1½ cups carrots (quartered and thinly sliced)
• 2 bay leaves
• 1 2-inch strip orange peel (dried and crumbled)
• ½ teaspoon cinnamon (ground)
• 1 large fennel bulb (quartered)
• 1 cup red wine (dry)
• 1 can stewed tomatoes (14 oz)
• 3 cups concentrated beef or chicken stock
• ½ tsp red pepper flakes
• 1 pound pasta
• 1 tsp olive oil
• 20 toasted almonds (finely ground)
• 3 Tbs cracker meal
• ½ ounce bitter chocolate
• salt to taste.

Directions

Strip the fat from the lamb, and wash and dry the meat. Sprinkle it with the black pepper.

Gently heat the butter in a Dutch oven. When the butter begins to bubble, add the lamb, being careful not to crowd the pieces, and brown on all sides. The flavor and deep reddish-brown color of the stew depends on thorough and careful browning. Remove the browned lamb and set it aside.

Add the onion, fennel seeds, celery, carrots, bay leaves, orange peel, and cinnamon to the Dutch oven. Toss them well in the fat with a wooden spoon so the vegetables are coated. Then bury the quartered fennel in the vegetables and layer the browned lamb over the vegetables.

Add the wine, 6 cups of water, tomatoes, stock, and pepper flakes and increase the heat. When the stew begins to boil, reduce the heat to a low simmer. Skim off and discard the foam that rises to the surface for the first 15 minutes.

Keep the pot covered and simmer the stew for 2 hours, making sure that the meat is always covered by the liquid. Add water if necessary.

Cook the pasta al dente, drain well, and return to the kettle with one teaspoon olive oil. Shake thoroughly and set aside covered. Do this during the last 15 minutes of stewing so that they finish together.

Meanwhile, stir the ground almonds, cracker meal, and chocolate into the stew. Simmer uncovered for 10 minutes, tossing the stew about from time to time, as the sauce begins to thicken.

Remove the Dutch oven from the heat. Discard the bay leaves. Carefully skim off and discard the fat that has risen to the surface of the pot. (Garry writes that Oprah should cherish this step). Optional: remove the meat from the bones and discard the bones.

Empty the steaming pasta into the Dutch oven of stew, toss them about well, and salt to taste.

Arrange the dish on a large, deep pasta platter and serve hot with freshly grated Pecorino or Romano (sheep) cheese.

Yield: 6 servings

Lamb Stew

Ingredients

• 3 pounds lean lamb neck bones
• 1 Tbs black pepper (freshly ground)
• 3 Tbs unsalted butter
• 1½ cups yellow onions (coarsely chopped)
• 1 Tbs fennel seeds
• 2 stalks celery (coarsely chopped)
• 1½ cups carrots (quartered and thinly sliced)
• 2 bay leaves
• 1 2-inch strip orange peel (dried and crumbled)
• ½ teaspoon cinnamon (ground)
• 1 large fennel bulb (quartered)
• 1 cup red wine (dry)
• 1 can stewed tomatoes (14 oz)
• 3 cups concentrated beef or chicken stock
• ½ tsp red pepper flakes
• 1 pound pasta
• 1 tsp olive oil
• 20 toasted almonds (finely ground)
• 3 Tbs cracker meal
• ½ ounce bitter chocolate
• salt to taste.

Directions

Strip the fat from the lamb, and wash and dry the meat. Sprinkle it with the black pepper.

Gently heat the butter in a Dutch oven. When the butter begins to bubble, add the lamb, being careful not to crowd the pieces, and brown on all sides. The flavor and deep reddish-brown color of the stew depends on thorough and careful browning. Remove the browned lamb and set it aside.

Add the onion, fennel seeds, celery, carrots, bay leaves, orange peel, and cinnamon to the Dutch oven. Toss them well in the fat with a wooden spoon so the vegetables are coated. Then bury the quartered fennel in the vegetables and layer the browned lamb over the vegetables.

Add the wine, 6 cups of water, tomatoes, stock, and pepper flakes and increase the heat. When the stew begins to boil, reduce the heat to a low simmer. Skim off and discard the foam that rises to the surface for the first 15 minutes.

Keep the pot covered and simmer the stew for 2 hours, making sure that the meat is always covered by the liquid. Add water if necessary.

Cook the pasta al dente, drain well, and return to the kettle with one teaspoon olive oil. Shake thoroughly and set aside covered. Do this during the last 15 minutes of stewing so that they finish together.

Meanwhile, stir the ground almonds, cracker meal, and chocolate into the stew. Simmer uncovered for 10 minutes, tossing the stew about from time to time, as the sauce begins to thicken.

Remove the Dutch oven from the heat. Discard the bay leaves. Carefully skim off and discard the fat that has risen to the surface of the pot. (Garry writes that Oprah should cherish this step). Optional: remove the meat from the bones and discard the bones.

Empty the steaming pasta into the Dutch oven of stew, toss them about well, and salt to taste.

Arrange the dish on a large, deep pasta platter and serve hot with freshly grated Pecorino or Romano (sheep) cheese.

Yield: 6 servings

Sheep Heads

Ingredients

• 4-quarts water (or enough to cover sheep/goat head)
• 2-pounds goat/sheep head, feet, or both
• 2-pounds lamb stew meat
• 2-small onions, chopped
• 2-garlic cloves, minced
• 10-pimento (all-spice) berries
• 10-whole black peppercorns
• 3-bay leaves
• ½ cup vegetable oil
• 4-carrots diced
• 2-dasheens, peeled and cubed
• 2-pounds potatoes, peeled and cubed
• ¼ pumpkin (Big Mama Squash) peeled and cubed
• 6-green bannanas, peeled
• 5-scallions, finely chopped
• 3 whole Scotch bonnet peppers
• 2-cups Jamaican Overproof white rum

Directions
In a large, heavy pot, combine the water, head, meat, onions, garlic, pimento, peppercorns, bayleaves and salt. Bring the mixture to a rolling boil, and skim off any scum. Cover the pot, and over medium heat, cook for 30 minutes, or until the meat falls of the bone.

Saute the carrots, dasheen, potatoes, pumpkin, green bananas, scallion, and peppers in the oil for 3-5 minutes, then add to the stew. Cook the stew at LEAST an hour, 2-3 hours is better, and then add the rum. Cook one hour more before serving. This should serve 10-12. Adding finely chopped banana peel makes the soup "extra" mannish. Enjoy...

Lamb with Cashew-Nut Curry

Ingredients

• ¼ c unsalted cashews
• 3 dried hot red chilies
• 2 in piece of stick cinnamon
• 1 1 in cube fresh ginger
• ¼ ts cardamom seeds
• 3 whole cloves
• 2 large garlic cloves peeled
• 2 tb poppy seed (white)
• 1 tb coriander seeds
• 1 ts cumin seeds
• ½ ts saffron threads
• 6 tb ghee (or melted butter)
• 1 c chopped onion
• 2 ts salt
• ½ c unflavored yoghurt
• 1½ lb lamb cut into 2" cubes
• 2 tb finely chopped coriander
• 1 tb lemon juice
• ¼ c boiling water
• 1 c cold water

Directions

To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.

In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.

Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter ½ of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

Lamb Meatballs

Ingredients

# 1 lb ground lamb
# 2 eggs, beaten
# 2 T ground cornmeal
# ¼ cup ground Pecorino Romano cheese
# ¼ cup fine bread crumbs
# 1/3 cup sour cream
# 2 T chopped fresh cilantro or parsley
# 1 T paprika powder
# ¼ teaspoon ground black pepper

Directions


Combine all ingredients and shape into golf-ball size meatballs.

Coat with olive oil and bake in an uncovered casserole dish for at 350°F for about 45 minutes.

Serve with hot buttered pasta noodles with freshly grated nutmeg.

Lamburgers

Ingredients

• 1/3 cup rice simmered until very tender in 2/3 cup chicken stock
• 1 cup minced onions sautéed and lightly browned in 2 Tbs butter
• 1 egg
• 1 clove of garlic, puréed (optional)
• 1 pound (2 cups) lean ground lamb
• salt
• freshly ground pepper
• ground rosemary or thyme
• Clarified butter or olive oil, for sautéing

Directions

Purée the cooked rice, onions, egg, and optional garlic in the food processor or blender. Scrape into a bowl and blend with the ground lamb, adding a teaspoon of salt, several grinds of pepper, and a good pinch of rosemary or thyme. Form into patties and arrange on wax paper -- they will be rather soft.

(The patties may be prepared several hours or a day in advance; cover and refrigerate.)

Film a 10-inch no-stick frying pan with butter or oil and set over moderately high heat. When hot, scoop in the patties with a pancake turner and sauté a minute or so on each side -- watch that they do not brown too much. They are done to medium rare when just springy rather than squashy to the touch of your finger. Remove to hot plates or a hot platter.

Makes 4 large patties 3½ inches across and 1¼ inches thick, or 6 smaller patties.

Optional sauce

Ingredients

* 1/3 cup dry white French vermouth
* 2/3 cup fresh tomato sauce


Directions

Pour excess fat out of the pan, and pour in the wine and tomato sauce, stirring with a wooden spoon for the few minutes it takes the sauce to boil up and thicken. Spoon the sauce over the patties and serve.

Carrot Cake

Ingredients

• 2 cups flour
• 1 3/4 cup sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 cup oil
• 3 eggs, beaten
• 3 cups shredded carrot

Filling:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 egg, beaten

Directions

Preheat oven to 350 degrees.

Filling: Combine cream cheese, sugar, and egg, mixing until well blended. Set aside.

Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots.

Reserve 2 cups batter and pour remaining batter into greased and floured 9" Bundt pan.

Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream cheese mixture, spreading to cover.

Bake 55 minutes or until wooden toothpick comes out clean. Cool 10 minutes and remove from pan to cool thoroughly. Sprinkle with powdered sugar, if desired.

Garlicky Buttermilk Potato Soup

Ingredients

• 4 tablespoons butter
  
• 3 tablespoons olive oil
  
• 6 cloves garlic, 3 minced, 3 whole
  
• ½ large onion, diced
  
• ½ teaspoon thyme leaves
  
• ½ teaspoon cayenne (optional)
  
• 4 cups chicken broth
  
• 3 large peeled potatoes
  
• 1 ½ cups buttermilk
  
• salt and pepper
  
• 1/8 cup cream
  
• Garnish with any of these: chopped cooked bacon, chopped chives, chopped ham,

Directions

Heat butter and oil in large soup pot. Sauté onion and garlic until fragrant and soft, about 2 minutes. Add chicken stock, thyme, cayenne, and potato. Bring to a simmer, let cook for 1 hour, checking and adding water as needed to keep from sticking to the bottom. Once potatoes are fully cooked, let the soup mixture cool, puree the soup in a food processor or blender. Use caution...Do not processor if too HOT! Add buttermilk and season to taste with salt and pepper.

Cheddar Ale Soup

Ingredients

• ¼ cup butter
• ½ cup minced onion
• 1/3 cup grated carrots
• ¼ flour
• ½ teaspoon dry mustard
• ½ teaspoon paprika
• ½ pound grated cheddar cheese (2 cups)
• 3 cans Chicken or Vegetable Broth
• 1¼ cups Half and Half
• 1 can Ale or Beer

Directions

Melt butter in a large, heavy saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes.

Blend in flour, mustard, and paprika. Stir in cheese and 1 can of chicken broth until cheese is melted.

Add remaining ingredients; simmer for 30 minutes, stirring occasionally.

Makes 7 cups

Tip: Garnish bowls of soup with minced chives or chopped parsley.

Curried Apple Soup

Ingredients

• 2 large sweet onions
• ¼ cup butter or margarine
• 2 tablespoons curry powder
• 2 tablespoons cornstarch
• ¼ cold water
• 6 envelopes instant chicken broth mix
• 1 quart hot water
• 4 egg yolks, slightly beaten
• 1 cup whipping cream
• 2 apples, peeled, cored, and chopped finely
• Juice of one lemon
• salt and freshly ground black pepper
• thin slices unpeeled red apple

Directions

Cook onions in butter until soft but not brown. Stir in curry powder.

Blend cornstarch and cold water; add.

Stir over low heat until slightly thickened and clear. Add a little of the hot mixture; cook and stir about one minute.

Add cream. Remove from heat. Add diced apples. Put through electric blender or press through food mill or fine sieve.

Add lemon juice. Season to taste with salt and pepper.

Serve hot or chilled, garnish with thin slices of unpeeled apple.

Meaty Lamb Bones

Ingredients

• 3½ to 4 pounds lamb breast or meaty riblets
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons lemon juice
• 2 medium onion, sliced
• 1 (14½ ounce) can beef broth

Directions

Trim any excess fat from meat. Place breast in large open roasting pan, bone side down. Sprinkle with garlic, salt, pepper, and lemon juice. Bake at 450° for 40 minutes. The initial high temperature is the secret to this recipe.

Add onion and cook until ribs are browned, about 30 minutes.

Reduce heat to 300° and add broth in bottom of pan. Cook, uncovered about 1 hour to 1 hour 15 minutes.

Cover tightly and steam about 1 hour longer. Add more broth if needed.

Makes about 6 servings.

Apple Coffee Cake

1-1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt

1/4 cup (1/2 stick) butter, melted
1 egg
3/4 cup milk
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.

In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light, then stir in the milk. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Stir in the apples. Spread the batter into the cake pan.

In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.

Serve warm, or allow to cool, and cover until ready to serve.

Yield: Makes 16 squares

Beef Stew

Ingredients

To serve 6 - 8 persons

Beef ( without bones ) : 1 kilo
Garlic : 6 pods
Small tomato : 1 kilo
Medicinal root mix : 1 tsp
Parsley ( cut into pieces ) : ½ cup
Macaroni : ¼ cup
Salad oil : ½ cup
Onion ( big ) : 3
Tomato puree : ½ cup
Chilli powder : ½ tsp
Cheese ( grated ) ( preferably parmesan cheese ) : ½ cup

Method

Cut onion, garlic into pieces.
Soak tomato in hot water, remove the skin and aside.
Cut beef into pieces.
Heat salad oil in a frying pan.
Fry the beef pieces till they are golden.
Remove the fried pieces, add salt and pepper powder to them.
Add onion, garlic, tomato, tomato puree, medicinal roots, chilli powder and a beef piece dissolved in a cup of water.
Boil in a medium flame till the beef is cooked.
Boil macaroni in salty water, strain and set aside.
Mix with cheese.
Add to the contents.
Sprinkle parsley and serve.

Banana and Pineapple Salad

Ingredients

2 firm, ripe, bananas, peeled and sliced
2 firm, ripe, tomatoes, sliced
1 small pineapple, peeled and sliced
1 avocado, peeled, pitted and sliced
1 tbsp roasted peanuts, coarsely chopped
400ml coconut milk

Method:

Place the coconut milk in a pan and bring to a boil. Set aside to cool.

Meanwhile, pile the bananas, tomatoes, pineapple and avocados in alternating layers in individual in individual bowls. Top with the thickened coconut milk and sprinkle with the chopped peanuts. Place in the fridge to chill and serve cold.

Pineapple Fried Rice

Ingredients:

• 1 cup small cooked shrimp
• 8 rings canned pineapple, drained
• 1/2 carrot
• 1 red bell pepper
• 1/2 yellow onion, chopped
• 1 green onion, white and green sections
• 1 - 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste
• 2 tablespoons oil for stir-frying, or as needed
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 cups cold cooked rice, scented jasmine or basmati if possible
• 1 to 2 tablespoons light soy sauce
• 1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)
• Sugar, to taste
• Garnish as desired (see the recipe directions for suggestions)

Preparation:

Cut the shrimp in half if desired. Cut the pineapple rings into wedges.

Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper.

Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.

When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.

Ginger Pickle

Ingredients:

Ginger
green chilli
garlic
tamarind juice
jaggery
onion

Method:

1. remove ginger skin, grate ginger, fry in oil till brown colour and make it powder, keep aside.
2. Put oil in kadai fry onion till brown, then add green chilli garlic

3. Fry little time and then powder ginger and then add tamarind and jaggery

Masala Papad

Ingredients:
100 gm Plain poppadoms
200 gm Rice flour
1 tbsp Black or white sesame seeds
Vegetable oil for deep-frying
1 tsp Cumin seeds

Method:

1. Take a big bowl and combine the rice flour, cumin seeds and sesame seeds.
2. Gradually add 570ml water, keep stirring to make a thin batter.
3. Take a big heavy saucepan and heat oil.
4. Dip the poppadoms in the batter and coat them completely.
5. Fry them one at a time for about 2 to 3 minutes or until golden.
6. Remove them from the oil and drain on the kitchen paper before serving.

Masala Dosa

Ingredients

• 1 cup plain rice.
• 1 cup parboiled rice.
• 1/4 cup white urad dal.
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds the batter.
• 10-12 tsps ghee or oil as preferred
• Water for grinding

For masala

• 2 large onions in vertical slices
• 2 large potatoes boiled and peedled
• 4-5 green chillies
• 1 tbsp. chopped coriander
• 8-10 cashews halved
• 1/2 tsp each udad dal, cumin & mustard seeds
• 2 tbsp oil
• 1/4 tsp. turmeric
• salt to taste

Method

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa -like grains should be felt in
• Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours. Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Spread chutney spread over dosa.
• Place a tbsp. masala in the centre.
• Fold into triangle to cover masala.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.

For masala

• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes, coriander.
• Mix well.

Kolar Boda

Makes:
5-6 small

Preparation Time:

10 mins

What you need:

1 ripe Banana
2 tbsp Plain Flour
1-2 tsp Sugar
1 tsp Fennel Seeds(Saunf)
1 tsp grated Cocunut

Oil for Frying

How to proceed:

1) Mash bananas with hand and add remaining ingredients to it (except oil)
2) Deep fry in hot oil on both sides till golden brown..
3) Enjoy sweet pakodas/wadas as a snack!

I prepared this using the overripe banana that was lying around for 4-5 days... Though black on the outside, it was perfectly in good condition to mash n make bodas!

Dipping Sauce

"Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings."

INGREDIENTS (Nutrition)

• 1/4 cup soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon green onions, chopped
• 1 tablespoon water
• 2 tablespoons hoisin sauce
• 1/4 teaspoon minced fresh ginger
• 1/2 teaspoon white sugar

DIRECTIONS

1. In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend.
2. Before serving, pour mixture into a small saucepan and heat. Serve warm.

FOOTNOTE

• Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

PREP TIME	5 Min
READY IN	2 Hrs 5 Min

Chocolate Mint Cookie

Ingredients

• 3/4 cup butter
• 1 1/2 cup firmly packed dark brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• green mint wafers (or mix peppermint chocolate as directed below)

Directions

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Pineapple Chicken Tenders

INGREDIENTS

• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/3 cup light soy sauce
• 2 pounds chicken breast tenderloins or strips
• skewers

DIRECTIONS

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	1 Hr 10 Min

Curried Mango Chicken

INGREDIENTS

• 1 tablespoon butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• 3 tablespoons curry paste
• 1/2 cup mango chutney
• 1 (28 ounce) can diced tomatoes, drained

DIRECTIONS

1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

Eggplant Burgers

INGREDIENTS

• 1 eggplant, peeled and sliced into 3/4 inch rounds
• 1 tablespoon margarine
• 6 slices Monterey Jack cheese
• 6 hamburger buns, split
• 6 leaves lettuce
• 6 slices tomato
• 1/2 onion, sliced
• 1/2 cup dill pickle slices
• 1 (20 ounce) bottle ketchup
• 3 tablespoons mayonnaise
• 2 tablespoons prepared yellow mustard

DIRECTIONS

1. Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
2. Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
3. Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

PREP TIME	7 Min
COOK TIME	7 Min
READY IN	14 Min