Recipes

Legal-NFC Conference Chili

8 drops Tabasco

cinnamon one half tsp

jalapenos 4 to 8

A-1 steak sauce 1 TBLS

2 lbs. lean ground beef

1 lb. ground pork

2 cans Hunts tomato sauce

1 can Contadina tomatoes with jalapenos and green chilies

1 can red kidney beans

1 can black beans

1 can pinto beans

1 can northern or chili beans

1 can garbanzo beans

2 onions

2 cloves garlic

1 yellow pepper

1 green pepper

2 jalapenos

1 small chili pepper

1 long thin green pepper

2 TBS chili power

2TBS Worcestershire sauce

1 tsp cinnamon

1 tsp cumin

1 tsp oregano

2 TBS cocoa

2 TBS brown sugar

Brown ground pork and ground beef in separate pans
Cook all other ingredients (the fresh vegetables) except beans in a separate pan until transparent. You may want to take out the jalapenos after you let them cook for one half hour or take out at a later stage.
Combine beans in a large cooking pot first then add all spices. After you have cooked these ingredients for a while (about one half hour) then add the vegetables and cook again for about one-half hour.
Finally add the ground beef and pork and cook for about an hour. Better when prepared the night before for the next day so all the flavors may set.

Green Bean Casserole

4 Cans green beans, drained

1 Can cream of mushroom soup

1 C dairy sour cream

1 tsp garlic powder

1 tsp salt

¼th sharp Cheddar Cheese [I slice it and usual (about 1/3 pound)]

1 Cup cracker crumbs

½ Cup melted butter

¼ C pimento (Emma n company don’t like pimento so I don’t use)

Combine sour cream, soup, salt and beans; put in 9x13 inch casserole dish, cover with layer of cheese, spread with crumbs and butter.

Bake at 350˚ for 45-55 minutes

Granola

With milk or yogurt, this house-made granola gives you a hearty start to the day. Made with walnuts, almonds, coconut, and sunflower seeds, this cereal has a healthy dose of protein wrapped up in a sweet maple-honey flavor. Serve it with warm milk on cold winter days for a great alternative to oatmeal.

3 cups rolled oats

1¼ cups bran flakes

¾ cup shredded sweetened coconut

½ cup chopped walnuts

1 cup sliced almonds

¾ cup salted sunflower seeds

2 teaspoons cinnamon

2½ teaspoons pure maple syrup

¾ cup honey

¾ cup canola oil

sunflower seeds

sesame seeds

raisins

Preheat oven to 350˚. Prepare two baking sheets by covering with wax or parchment paper and grease paper with cooking spray. Combine oats, bran flakes, coconut, walnuts, almonds, sunflower seeds, and cinnamon in a large bowl. In a separate bowl, mix maple syrup, honey, and oil; add to dray mixture and stir until well combined. Divide the mixture between each prepared cookie sheet; spread evenly. Bake for 20 to 25 minutes until golden brown, tossing granola halfway through baking time to keep edges from burning. Let cool completely before storing.

Yields ½ gallon

Corn Muffins (Tippins)

1 box Cornbread (Jiffy)

1 box Yellow Cake

1/3 c water

1/3 c milk

1/4 c oil

1 egg (or two)

Blueberry Muffins

1½ c all-purpose flour

1 cup sugar

1½ tsp baking powder

8 Tablespoons butter

1 egg

½ cup evaporated milk

½ tsp vanilla

1 cup fresh (or frozen, thawed) blueberries

Preheat oven to 350˚F. Spray 12 medium muffin tins with nonstick spray or line with paper liners. Mix flour, sugar and baking powder. Add 8 Tbsp of the butter and cut in until crumbly. Set aside, ½ c of the crumbly mixture for topping. Add egg, milk and vanilla, and mix. Fold in blueberries. Spoon into muffin tins. Sprinkle extra crumbly mixture over muffins. Bake 20 to 30 minutes. Makes 12 muffins

Apple Pie Crust

Recipe from Betty Crocker New Picture Cookbook

with added commentary by Marianne O’Malley

Crust for a 9 inch pie (2 crusts)

2 cups flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening (Crisco is my preferred shortening)

¼ cup water

Measure flour by dip-level-pour method or by sifting. Mix flour and salt in bowl. Cut in shortening with pastry blender until particles are size of peas.
Sprinkle with water, 1 tbsp at a time, mixing with fork, until flour is moistened. (Sometimes you need to add more water. It’s something you just get to know the more you make crusts. You want the dough moist enough so that the particles will cling together to make a dough.) Gather dough together with fingers so it cleans bowl. Press into ball. Turn out on lightly floured cloth-covered board.
If making a two-crust pie, divide dough about in half; round up smaller part on board.
Prepare rolling pin by covering with stockinet. (Flour rubbed into covered board and stockinet keeps the dough from sticking, yet is not taken up by dough.)
Flatten with hand, roll out not quite 1/8 inch thick. Roll lightly, being careful not to add extra flour, as that makes pastry tough. Keep rounding edge of pastry. If it begins to break, pinch broken edges together immediately.
Keep pastry circular and about one inch larger than the size of the inverted pie plate that you will use to bake. Fold over and transfer to pie plate.
Add Filling.
Prepare other dough half as above. I use the larger half for the top.
Cut three small slits in top. Cover edges with 1½ inch strips of aluminum foil to prevent excessive browning.
I usually use a pastry blender to brush on about 1 tablespoon of milk to enhance the browning of the crust. It should be very light in application.

Length of baking depends on kind of pie.

Apple Pie Filling

The most important part of my apple pie is the kind of apples (McIntosh) and the size of the slices. (about 1 inch in size and about ¼ inch thick)

Select about 8 or 9 medium to large McIntosh apples. Peel and slice into large bowl.
Meanwhile mix together:
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
Have ready two prepared pie crusts.
Begin to layer about 1/3 of the apples over bottom crust. Sprinkle 1/3 of the cinnamon mixture over apples. Repeat twice. The apples with mound rather high depending on size of the apples.
You may also add 1 ½ table spoons of butter if desired. (I don’t always do this.)
Cover with crust prepared above. Add slits in crust or poke holes with fork tines three times. Crimp edges and cover with foil as explained about. Cook at 425 degrees for 50 to 60 minutes.
Usually when you begin to have the wonderful aroma of the pie you know it is done.

If you like a more tart pie you could add lemon juice (about 1 tablespoon over the top of all the apples just before sealing with the top crust).

But, our favorite pie is the sweeter version.

Quinoa Loaf

1 cup uncooked quinoa

1 ½ cup water

1 lb tofu

1 cup raw cashew ground

1 cup grated carrots

½ cup chopped onion

4 tbs tamari

¼ cup tahini

1 tsp thyme

1 tsp sage

1 tsp salt

1 tsp garlic powder

Bring the water to a boil and add quinoa. Cook for 20 min crumble tofu and combine with all ingredients. Bake at 350˚ for 45 minutes. May serve with cashew gravy.

Cashew Gravy

5 cups water

1 cup cashews

4 Tbs cornstarch

1 tsp salt

4 Tbs tamari

½ tsp garlic powder

2 tsp onion powder

2 tsp chili powder bake with paota

Blend very well. Heat in saucepan, stirring constantly until thickened.

Roasted Grouper over Ratatouille

with Pesto Vinaigrette. (Also could use snapper or halibut.)

Ingredients:

6 7oz. Grouper filets – boneless

1 eggplant – medium with skin

1 Zucchini – large with skin

1 Yellow Crookneck Squash – large with skin

3 Bell Peppers – red, yellow or green seeded

1 Onion – large

1 C Olive Oil

2 t garlic – minced

1 C Kalamata Olives – pitted and sliced

4 bay leaves

1 t fresh thyme

1 t fresh oregano

1 t salt

½ t freshly ground pepper

1 C chicken stock or tomato juice, for vegetarians

2 tomatoes – large peeled, seeded and diced

Method:

Trim ends and cores of eggplant, zucchini, yellow squash, and peppers. Cut each into ½” dice or other interesting shape. Trim end of onion and cut into ½” dice. Place a large heavy skillet over high heat and get hot. Add olive oil to hot. First sauté eggplant until golden and remove to drain. Next sauté squash until golden and drain. Reduce heat to medium and add onion and cook until soft and translucent. Add peppers and garlic and cook until peppers are soft. Add olives, bay leaves, thyme, oregano, salt, and pepper. Cook additional few minutes. Add stock or juice and the tomatoes and the reserved vegetables and let simmer for about 5 minutes. Remove and discard bay leaves and serve hot or cold.

Cover the bottom of an au gratin or service piece with the ratatouille. In a hot sauté pan sear the grouper on one side (flesh side) and then place on top of ratatouille, seared side up. Place in a very hot oven and roast for about 5 minutes (depending upon thickness of fish). Remove and top with Pesto vinaigrette.

Pesto Vinaigrette

¼ C toasted pine nuts

4 garlic cloves – chopped

25 basil leaves

salt

freshly ground pepper

1 C Olive oil

¼ to 1/8 cup balsamic vinegar

Method: Combine all the ingredients in the bowl of the Cuisinart. Process by pulsing until the mixture is well combined but not emulsified. (Intermittently pulse, do not puree)

Irish Bread

1/3 cup margarine

¾ cup sugar

2 eggs

3 cups flour

4 teas baking powder

¼ teas salt

¾ cup milk

2/3 cup raisins

Optional: 2/3 cup citron (can be added at holidays)

Preheat oven to 450˚ for 10 min, then 350˚ for 25-30 min.
Cream together margarine and sugar. Beat eggs into margarine and sugar cream.
Mix together flour, baking power, and salt and add to cream alternately with milk. (sometimes it takes ¼ cup more milk)
Add raisins to mixture.
Spread into a greased and floured 2 quart pan. I use a round pan and also have used a corningware square pan.
Check with toothpick inserted into center (should come out clean) as time varies by the pan you use. (check at 25 min)
Let cool 10 minutes, then remove to cooling rack.

Glaze with a sugar + lemon or sugar + vanilla combo.

I only glaze when I use citron.