Fruit and Nut Pie

Pie Crust

Filling

4 granny smith apples pared and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped walnuts
1 cup sugar
2/3 cup brown sugar
4 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg 

Crumb Topping

1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 400 degrees. Stir together filling ingredients.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 45 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Dutch Apple Pie

9 inch Pie Crust

Pie Filling
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups thinly sliced pared tart apples

Crumb Topping
1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 425 degrees. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 50 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Salmon with Potatoes and Horseradish Sauce

3 tablespoons canola oil, divided

1 pound baby red potatoes, cut into 1/4-in.-thick slices
1/2 cup water
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
1/2 cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish

 Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until the desired degree of doneness.

Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Green Chili Strata

8 corn tortillas
1 1/2 cups chopped green chilis ( 3 4-ounce cans)
4 cups shredded cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon salt

Generously coat a 13x9 inch baking dish with cooking spray. Cover the bottom of the dish with 4 tortillas.  Sprinkle tortillas with half of the green chiles, then half of the cheese.  Repeat layers once more.

In a medium bowl, beat the eggs.  Add milk and salt and whisk until combined.  Pour over layered ingredients in the baking dish.  Refrigerate for at least 30 minutes or overnight.

Bake for 50 to 60 minutes in an oven preheated to 350 degrees, the strata should be slightly puffed, bubbly, and turning golden.  Let cool 5 to 10 minutes before serving.

Serves 8 - 10

Chicken Wontons

16 ounces ground chicken
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
2 tbsp soy sauce
2 tbsp sherry
2 tbsp cornstarch
1 teaspoon ground ginger
50 wonton wrappers
2 tbsp butter
sweet and sour sauce

Spray a large skillet with cooking spray.  Add ground chicken and cook on medium-high heat until no longer pink.  Add carrots, celery, and water chestnuts cook for about 5 minutes until vegetables are tender.
Add soy sauce, sherry, cornstarch, and ginger heat through.

Spoon a rounded teaspoon of filling on each wonton wrapper and dampen the sides of wrappers to seal them.

Place on greased baking sheet. Brush with melted butter and bake at 375 for 8 to 10 minutes. 

Lemon Vinaigrette for Caesar Salad

Juice of one lemon
1/3 cup olive oil
1 garlic clove minced
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard

salt and pepper to taste

Whisk all ingredients together.

Roma Style Spinach

1/4 cup golden raisins
2 tablespoons chopped walnuts
2 small garlic cloves, minced
1/4 teaspoon salt
dash of cayenne pepper
4 teaspoons olive oil
12 cups torn spinach leaves
4 teaspoons shredded parmesan

In a large skillet cook and stir raisins, walnuts, garlic, salt and cayenne pepper in hot oil over medium heat for about 1 minute or until the garlic is light brown.

Add spinach; toss to coat.  Cook and stir for 1 to 2 minutes or just until spinach is wilted and heated through. Before serving sprinkle with parmesan cheese.

Serves 2

Sukiyaki

2 pounds tenderloin or sirloin steak
3 tablespoons oil
1/2 cup beef broth
1/2 cup sherry
1/8 cup soy sauce
1 teaspoon sesame hot oil
1/2 teaspoon freshly ground ginger
1 tablespoon honey
1 cup green onion cut into half-inch pieces

1 cup thinly sliced mushrooms
1 cup celery cut into one-inch pieces
4 cups fresh spinach leaves
One 5 ounce can of sliced water chestnuts, drained 
One 5 ounce can of bamboo shoots, drained
One 16 ounce can of bean sprouts,, rinsed and drained
 

Using a sharp knife thinly slice meat across the grain into strips. 

Using a wok or a large frypan sautee meat in oil using medium-high heat until browned on both sides. 

Combine beef stock, sherry, soy sauce, sesame hot oil, ginger, and honey, and pour over cooked steak strips. Push meat to one side of pan and add the onions, celery, and mushrooms.  Cook, tossing over high heat for about 2 minutes. Push aside as vegetables cook.

Add the spinach, water chestnuts, bean sprout, and bamboo shoots.  Cook and toss stirring until heated through.  Combine everything together and season with pepper to taste.

Serve with cooked rice and additional soy sauce.

Serves 10

Cranberry Cream Salad

3-ounce cherry gelatin
1 cup hot water
1 lb can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped walnuts
1 cup sour cream

Dissolve gelatin in water. Chill until thick but not firm.  Break up cranberry sauce. Stir sauce, celery, and nuts into gelatin mix.  Fold in the sour cream.  Chill until set and ready to use.

Serves 4 - 6

Spaghetti with Tomato Lemon Sauce

This recipe is especially good in the summer when tomatoes and zucchini are in season.

2 pounds fresh tomatoes, diced

1 medium zucchini diced
1 pound spaghetti

Juice of one lemon

6 tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Place the tomatoes and the zucchini in a large pasta serving bowl and sprinkle with a generous amount of salt and pepper.  Meanwhile, cook spaghetti according to package directions in boiling salted water until al dente. Drain well and add to the serving bowl.  Dress with lemon juice and olive oil.  Topp with parmesan cheese.

Serves 6 

Grilled Vegetable Pasta

1 pound whole-wheat spaghetti
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1-pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.

Brush the corn, yellow squash, zucchini, bell pepper, and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.

Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.

Cut the yellow squash, zucchini, and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

 Serves 8 - 10

Beef Tenderloin Deluxe

1 whole beef tenderloin, about 3 pounds
4 tablespoons butter, softened, divided
1/2 cup chopped onions
4 teaspoons soy sauce
2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup dry sherry

Spread tenderloin with 2 tablespoons butter.  Put on oven rack in a shallow baking pan.  Bake, uncovered, in a preheated 400-degree oven for 20 minutes.

Meanwhile, in a 1-quart saucepan, cook onions in 2 tablespoons of butter until tender.  Add soy sauce, mustard, and pepper. Stir in sherry. Heat to boiling and pour over tenderloin.

Bake 20 - 25 minutes more for rare beef.  Use a meat thermometer. Baste frequently with sauce.  Serve sliced with sauce.

8 servings

Broccoli Crunch Salad

 Salad

2 heads of broccoli, cut into florets

1/2 pound bacon, cooked and crumbled

1 cup of shredded cheddar cheese

1 small onion, cut into thin rings

1/4 cup sunflower kernels, salted and roasted

Dressing

1 cup mayonnaise

2 tablespoons red wine vinegar

1/3 cup sugar

Combine salad ingredients and store them in the refrigerator.

Combine salad dressing ingredients. Store in refrigerator.

Just before serving toss salad with dressing.

8 servings

Sensational Snow Peas

Delicious appetizer, worth the effort it takes to assemble it.

2 8 ounce packages of light cream cheese

1/4 cup grated parmesan cheese

3 tablespoons ketchup

1 1/2 teaspoons dried dill weed

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

100 snow peas

Combine the first seven ingredients and mix well.

Using a pastry tube with a 1/4 or 1/8 inch writing tip, pipe filling into the center of each pod. Chill until ready to serve.

Popovers

These are a bit lighter and still very tasty.

4 egg whites
1 cup skim milk
2 teaspoons canola or corn oil
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1/4 teaspoon salt

Preheat oven to 400 degrees.  Spray 8 of the 12 muffin cups in a muffin tin with no-stick spray, set aside.

In a medium bowl, combine egg whites, milk, and oil. Add the all-purpose flour, wheat flour, and salt. Use a wire whisk and beat until smooth.

Pour batter into the prepared cups, filling each halfway. 

Bake about 40 minutes or until the tops are dry and firm. Immediately remove from pan and serve hot.  They are excellent with butter and jam.

Makes 8 popovers.

Corn Casserole

1 15 1/4 ounce can whole corn

1 15 1/4 ounce can cream corn
1 package Jiffy corn muffin mix
1 stick butter
1 cup sour cream
1 egg

Mix all ingredients together and pour into greased 9x13 pan.  Bake at 375 for 45 - 60 minutes, until a knife comes out clean.

White Chili with Avocado Cream

This is a perfect recipe for a cold winter day!

1 serrano chile
1 jalapeño pepper
1 medium onion, peeled and halved
Cooking spray
4 cups unsalted chicken stock, divided
2 tablespoons all-purpose flour
1 ½ teaspoons adobo sauce
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
5 ½ teaspoons olive oil
8 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
¾ teaspoon ground coriander
1 pound ground pork
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh white corn kernels
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 cup half-and-half
¾ cup chopped fresh parsley, divided
⅓ cup plus 1 1/2 teaspoons fresh lime juice, divided
2.38 teaspoons kosher salt, divided
1 medium ripe peeled avocado
⅓ cup light sour cream

 Preheat broiler to high.

Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.

 Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.

 Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.

 Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup parsley and avocado cream.