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Dec 22

ENTERTAINIG FROM THE PANTRY

ENTERTAINIG FROM THE PANTRY

In winter, getting in the holiday spirit means socializing, being entertained and often entertaining. It’s a time to connect with friends, they can drop in, you may run into them and invite them over, or a family member brings some home.  Planned hosting is one thing, but when impromptu, it can cause a panic attack, yet this is a frequent event in most homes.  The solution is to have a few supplies handy to handle the situation in style.

My husband’s business depended heavily on personal PR, which involved a lot of entertaining, frequently at home, often last minute. I had to learn to adjust my pantry and my food budget to the lifestyle. It actually turned out to be simple, especially for the canapes, involving a set of recipes with shelf or fridge stable ingredients, easily replenished. Of course, planned parties were handled differently but for impromptu ones, this scheme worked.

If the party lasted longer and dinner was involved, or if I hadn’t had time to plan the family meal, I had another set of recipes ready, which range from casual to ‘company’ Check the post of my favorite 3-4 ingredient dinners on Oct. 22, 2020.  Pot luck pastas from the pantry recipes offer more casual solutions   Check the post for April 4, 2019.   I’ve even had guest(s) show up on the actual holiday. Click my post for Dec.23, 2021 for advice when that happens.

So if the idea of spontaneous entertaining unnerves you, relax, I’ve got you covered. You’ll be able to sit back and enjoy the company, and your own hospitality. Just remember when feeding impromptu guests the food should match the occasion –freshly made, depending on a few flavorful ingredients for impact. In preparing for the possibility of unexpected guests, don’t buy gourmet items, shelf stable or not, like caviar, smoked oysters or packaged frozen canapes. They give the impression you’re cleaning out your cupboard or getting rid of leftovers from a previous party. Do, however, stock some upscale crackers, Melba rounds, table water crackers, stone wheat thins ……

RECIPES

A Wedge or Block of Cheese is always acceptable, including the 8 oz. packaged N.Y. Sharp (white not orange), Swiss or Muenster, Provolone or Edam round from the supermarket Dairy Counter. Add a small container of good mustard, whole grain or flavored, plate them with good crackers and this offering can stand alone. So can a wedge of Blue and several other verities found in the supermarket gourmet cheese selection? The important thing I the piece of cheese is untouched. If leftover use it for cooking, sandwiches or salads.

An 8 oz. Package of Cream Cheese is a blank canvas for many toppings. A jar of tamponade from the supermarket, salsa, chutney, toasted, chopped nuts, olive slices, chopped herbs are all options, readily handy,  to turn the cheese into a party platter. Cut it diagonally, lengthwise, flip one half over and the wedge forms a tree form, which decorated with toppings makes a quick, impressive party presentation.

Cheese Dips any of the above cheeses makes an excellent base for dip recipes. Leftovers do for small amounts, but I make double or triple the recipe and use the reserve to top off the serving crocks as needed. Most dips are also good for sandwich spreads and modified into salad dressings.

Cheddar Cheese Spreads: These recipes offer suggestions of how to change one to suit your taste. All of the above mentioned cheeses can be substituted for Cheddar.
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II— Can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

Basic Cream Cheese Dips: Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cream cheese can also be mixed with other stable ingredients to create dips which can be made ahead and stored for multiple servings over the holidays. This is a perfect example of such a dip, which being bright red, fits the season.

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Here cream cheese is used as a foil to make a quick canape showing off a flavorful food.

Lebanon Bologna Wedges or Rolls*: Makes 48 wedges or 16 rolls

(16) 1/8th inch slices Lebanon bologna = about 1 lb.

8 oz. cream cheese

White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges. Keeps well chilled in a plastic bag.

*. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually

very lean, and has a smoky, salty tang that is interesting, unique and pleasant.

Prociutto* with Melon, Dill Pickles, Cheese Cubes or Figs:

4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.

¼  melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR
4 oz. cheese in 10-12 cubes OR

3 raw figs-quartered
*Thin slices of cooked ham, smoked turkey or turkey ham can be substituted.
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Cube the cheese or quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.

Hot Canapes– Usually, cooked canapes are a bit over-the-top for drop-in guests, but these 4 are things one might find In a family freezer for everyday use.

Bacon Cheese Bow Ties: 2 per bread slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

Hot Dogs in Cumberland Sauce: Makes 48-50 canapes

1 lb. pkg. hot dogs – any type
) 12 oz. jar red currant  jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Meatballs with Dipping Sauces:

Chicken: Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Apr 11

Beef Meatballs— Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on the sheet. 

TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.
For Canapes: Don’t bother to thaw/ Microwave 3-5 min. and serve hot.

Dipping Sauce 1

In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.

Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.

Dipping Sauce 3

1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste

Dipping Sauce 4

A bottle of your favorite barbeque sauce

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of white or wheat bread, crusts off, thinly sliced or Jewish Rye bread, crusts on.
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Toast both sides ‘til golden. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil, without thawing, until golden on both sides and bubbling. Serve at once.

Fondues are a one size fits all answer to entertaining. Quick and easy to make, they create an impressive presentation whether being served for cocktails, dinner or dessert.  Better yet, they’re a perfect way to use leftovers. Here are 4 simple recipes. If you want more recipes, or cooking instructions click on my post for Feb 6, 2020.

A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half,
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,(just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

Three Cheese Fondue

1 cup shredded Swiss cheese

1 cup shredded Gouda cheese

1 cup shredded Gruyere cheese

4 tablespoons cornstarch

1 1/2 cups dry white wine

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon nutmeg
1 teaspoon Dijon mustard

Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.

Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.

When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.

Blue Cheese and Brie Fondue

3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.

Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot.

Dec 15

SALADS TO HELP WITH HOLIDAY ENTERTAINING

SALADS TO HELP WITH HOLIDAY ENTERTAINING

It’s hard to imagine everyday dinners without a side salad, but to picture a major holiday family dinner without one is impossible. Yet today, with produce prices equal or surpassing those of meats, it’s become a distinct possibility. And no wonder, when a simple head of iceberg lettuce in stores like Aldi’s and Walmart costs between $1.48 and $1.69  and its upscale relatives far more other places. Leafy greens take up space, have a short shelf life, can’t be preserved by freezing and when part of full meal is considered an embellishment. So salads are disappearing from tables.

However, salad lovers, we still have viable alternatives, possibly more colorful and delicious than our traditional choices. We happily welcome the arrival of winter citrus fruits in December, so it’s only fitting we add some fruit to our holiday menus and the perfect place to do it is in the salads. The point is to give our taste buds a refreshing change from the heavier entrée flavors, and what can do that better than a touch of fruits or complimentary vegetable?  

Nowadays apples, pears, grapes and tomatoes, yes tomatoes they’re a fruit too, are available fresh, during the holidays as well as frozen and canned items like green beans and beets.. Any of them can perk up a salad, add color and zing to the entire meal. I’m offering recipes containing these items. I know all will be welcome additions to your holiday meals. 

The salads can be made ahead; the ingredients stored separately, the lettuce in water, and assembled just before serving.  They are intended to help entertaining over holidays. If you are seeking salad recipes which are a bit more pricy, go to   July 22, 2015   and Nov. 10, 2016.  Appropriate bottled dressings are acceptable substitutes in most of these salads but always add them just before serving.

Here’s another tip to help make the most of the salad greens you buy. My Mother, diagnosed with a digestive problem, was told she should go easy on vegetables and avoid raw fruits and salad greens. Those were fighting words to Mother, who lived on salads, and she quickly found she could tolerate salads fairly well if the greens were shredded to slaw. We learned the greens went much farther cut that way. Nearly all the salads below can be presented with the greens cut to slaw and tossed with the other ingredients.

RECIPES

CITRUS FRUITS

Remember the bitter, tough pith of citrus fruits, the white inner skin beneath the rind, must be removed. This is easiest done by cutting away the outer layers with a knife, but it’s acceptable in larger fruits to halve them and remove the sections with a serrated ‘grapefruit’ knife. Smaller fruits like Clementines can simply be peeled and the center membrane trimmed off. Of course all seeds, even in grapes should be removed as well

Spicy Orange Salad: Serves 6-8
Meat of 6 navel oranges, or clementines OR (1) 8 oz. and (1) 4 oz. can mandarin oranges
4 cups chopped Romaine lettuce
1 Tbs. minced fresh cilantro
For Dressing: Whisk 2 Tbs. oliveoil,1/4 tsp. EACH ground coriander and ground cumin, pinch cayenne pepper, and 1 clove garlic mashed with ½ tsp. salt
Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6
1 lb. Romaine cut in bite sized pieces,
(1) 8oz.can mandarin oranges
1/2 small white onion thinly sliced
1/3 cup orange juice,
2Tbs.oil,
1 heaping Tbs. poppy seeds
Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce and oranges just before serving.

Nutty Orange Salad: Serves 8
2 sliced scallions
1 cup sliced celery
6 cups Romaine in bite sized piece
( 1) 15 oz. can mandarin oranges or 4 peeled Clementines in sections
½ cup sliced almonds
5 Tbs. sugar
Dressing: Whisk together 2 Tbs. red wine vinegar, ¼ cup olive oil, 2 Tbs. sugar,1 Tbs. dried parsley, pinch cayenne pepper, salt & pepper to taste
To candy nuts: Stir almonds and 3 Tbs. sugar in a skillet, until sugar melts and coats nuts, cool on foil. Toss salad ingredients gently with dressing just before serving. Garnish with sugared nuts.

PEARS
Craisin-Pear Salad:* Serves 4
1 large, ripe pear cored and diced
3 cups salad greens
¼ cup craisins
Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper
Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8
2 ripe pears thinly sliced
13 oz. baby spinach (2 pkgs.),
1 small, white onion thinly sliced
¾ tsp. cinnamon (divided),
1 ½ cups pecan halves.
For nuts and dressing:: 1/4 cup melted butter, ¾ cup light brown sugar ( divided),
Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper
Nuts: Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min. stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

Pear Salad with Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears befor topping with the cheese.


GRAPES
Grapes and Baby Greens with Maple Dressing: Serves 6
1 small yellow apple thinly sliced
6 cups baby mixed greens
1 cup seedless red grapes halved.
Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil
Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4
1 cup halved seedless grapes
2 cups baby spinach leaves
½ head radicchio-leaves in bite-sized pieces,
Dressing: Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper
Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4
2 tart green apples in ½ inch dice
2 Tbs. toasted slivered almonds
3 or 4 Belgian endives (see step #3)*
Dressing: Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt
Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.
NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza. In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6
1 medium jicama
3 red apples
1 small onion thinly sliced
3 cups romaine leaves in bite-sized pieces
¼ cup chopped fresh mint.
Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar
Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Waldorf Salad: Serves 4
6 tablespoons mayonnaise  or plain yogurt*

1 tablespoon lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
2 sweet apples, cored and chopped
1 cup seedless red grapes, halved, or 1/4 cup raisins
1 cup thinly sliced celery
1 cup chopped, slightly toasted walnuts
Lettuce
*If using yogurt mix lemon juice and a bit of honey

Stir the mayo or yogurt, lemon juice and/or honey if using, to blend in a bowl. Add all other ingredients, but the lettuce tossing to coat. Spoon onto lettuce lined plates.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

TOMATOES

Tomato- Spinach Salad: Serves 4
3 cups baby spinach leaves,
½ small white onion thinly sliced,
12-14 grape tomatoes sliced crosswise in 3 pieces
Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4
3 cups baby spinach, or torn green leaf lettuce
3 plum tomatoes quartered lengthwise then halved into eight pieces each
½ small onion diced
1/3 cup fresh mozzarella, slivered
¼ cup fresh basil leaves chopped
Dressing: A ¼ cup good bottled Caesar dressing- or to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Tomato, Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.


VEGETABLES


Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets- drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Green Beans and Mushrooms: Serves 4
8 oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins. dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French. Peppercorn Ranch, Vidalia onion, Cole Slaw, Caesar even one of the Raspberry vinaigrette. 

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.

Dec 8

Digital Gift Ideas

DIGITAL BOOKS, THOUGHTFUL, EFFORTLESS GIFTS

I’m re-posting my article printed on Dec. 18, 2021.because it’s the gifting season, and this contains an accurate description of each of my books. I had hoped to have more finished to add to the list, but events prevented that his year—hopefully next year…..

Why Digital Books as Gifts

The best thing about digital gifts is the ease of giving-no wrapping, no shipping, no waiting-a couple of clicks and done. They’re also the ideal solution for being remiss, or caught off-guard, or as last minute inspirations leaving no one the wiser. Ever been in a situation when you realize you should have a gift handy- A hosting one perhaps or an unexpected gift you should reciprocate, or be up to the line for an occasion? 

Once, I stopped to check on a friend coping with a grandchild recovering from an ear infection. He was a 7 year old boy, no longer sick and very bored. Figuring a Lilly book was worth a try, I sent Making a Cake for Molly to my friend’s email. It kept him occupied for hours and he loved the dessert. 

Digital books are truly the gift that keeps giving, because they don’t wear out, but stay forever new. Below are several of my contributions, two of which are available as collections and as separate books. Find them and more books and products at dinnerwithjoy.com. The books described here are also available on Kindle and Dinners With Joy is in printed version on Amazon.

LILLY LIKES TO COOK (SERIES)
My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose. Learn more detail in my post of July 25, 2019.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living with her parents, sister 13 and brother 10. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction.  Lilly develops cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

FOOD FACTS FOR MILLENNIALS

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. Supermarkets can be a scary places, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book helps calculate needs before starting to market, and goes with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. Learn more details in my post of May 6. 2021.

This book is comprised of 6 books all available separately on the site’s Bookshelf and Kindle.  I decided they would be more convenient for quick reference gathered in one volume naming it Food Facts for Millennials, because they are the ones now starting out on their own and  true ‘foodies’. However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)  For more details see the posting for Feb.11, 2021

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99) For more details about this book see the posting for August 12, 2021.

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi.

CAN I help?
Most people now understand cooking can be interesting, challenging and fun with terrific rewards and that having a few kitchen skills and basic recipes is a survival necessity. However, cooking together is a great bonding tool between two or more people, not to mention the ability to enjoy any cuisine you wish when you wish. So if you’re heading to the kitchen and hear the question: Can I help?  Answer….YES!

These modified recipes were originally devised to ease stress for those who cook with children in the kitchen and to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment.  It can act as a training manual to learn basic skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access. Learn more detail about this book in my posting for June 3, 2021.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. The linked post mentioned above includes several recipes from each group to show how they can be both ‘company presentable’ and easy to make. With each category heading below I list menu items for the same reason.

Breakfast:

Include Eggs Parmesan, Yogurt with Bananas and Nuts, Eggs Florentine, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Lunch:

Some options are Strata Burgers, Tuna and Bean Salad, Turkey Mousse, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Dinner:

Among the choices are: Chicken with Mustard and Honey, Double Punch Lasagna Roll-Ups, My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Dessert:

This shows the variety. Some choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler,  Chocolate Raspberry Cake, Easy Berry Angle Cake, Dump Cake and Fruit Gelati.

Dinners With Joy

This Menu-Cookbook is truly unique and a welcome gift for a wide range of people. It  is a tool, for busy people who like good food but have limited time to shop and cook by providing  a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaching  by example how to avoid that stressful dilemma permanently. The basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Learn more details about this book on my posting for Dec.22, 2020.

Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning. 

Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This facilitates planning and shopping.

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired and several notated recipes can be prepared ahead.

Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. 

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99. 

Weekly Menu Sample

Month 1, Week 1
1.Chicken in Lemon Wine Sauce
Baked Sweet Potatoes
Sugar Snap Peas

2. Pork Tangier
Spinach Orange Salad

3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes

4. Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots

5. Glamorous Ham Casserole
Caesar Salad

6. Double-Punch Lasagna Roll-Ups
Italian Green Beans
Bread Sticks

7. Classic Fajitas

8. Apple Rustica

SAMPLE SHOPPING LIST
1) This is a complete list of all the ingredients needed to make 4 servings of every entree and side on this week’s menu. The quantities are in even amounts for easy multiplication or division to fit your household requirements.
2) If you want to delete a recipe and/or substitute another, simply remove the ingredients for that recipe and add the new ones-in proper quantity. The list is still your tool.
3) The Pantry Check items are considered basic kitchen supplies, kept in amounts intended for multiple uses. The quantities needed each week are given in the recipes. Make note of them when checking the pantry to learn if an item needs to be restocked.
4) This list is a valuable time and money saving tool. Learn to use it and it will reward you well.


MONTH 01 / WEEK 01
Cooking Tips
A word before I begin this, our first list. As I stated in the introduction, I’ll try not to request too many pantry items at once or be exotic in the things I use, but I do want to help you build a basic pantry, so that very soon you’ll automatically know you have most of the things on each week’s list and shorten your shopping time. For example, every week, I will mention flour, salt and pepper. They are basic, as are sugar and some herbs and spices. I will also be listing other items that you may want to consider in the “staples” category to make your life easier, fresh onions, rice, eggs, butter, cooking and salad oils, bread crumbs and wines are in this group. So buy with an eye to the future. I like to use bouillon powder. It can add a lot of taste, with minimum effort, but brands vary greatly in sodium content. Boxed packets seem to contain less than the bottled granules, offer a low-sodium option, stay fresh longer, and the pre-measured amounts are easier to control. So I prefer them, but if you want to adjust the recipe amount higher according to taste, you can, just restrict the salt. Never use cubes. They don’t dissolve well, nor do they impart the flavor.

PANTRY CHECK
White wine – – suggestion dry vermouth
Dry red wine
Cream sherry
Flour – all-purpose*
Beef and chicken bouillon granule packets, NOT cubes
Salt and pepper
Lemon pepper
Garlic powder-not garlic salt
Paprika
Dried parsley
Curry powder
Cumin powder
Coriander powder
Ginger powder
Nutmeg- grated
Dried Oregano
Dried basil
Dried thyme
Cooking oil
Salad oil
Bread crumbs- flavored or regular
Worcestershire sauce
Dijon or Spicy brown mustard
Cinnamon

MARKET
GROCERIES
(1) 2oz jar of capers
1 box lasagna noodles
(1)4 oz. can mushrooms-stems& pieces
½ cup raisins
1 box couscous—garlic or pine nuts
(8) 8 inch flour tortillas
(2) 8 oz. cans tomato sauce
(1) 14 oz. can diced tomatoes
2 cups packaged pre-cooked white rice
(1) pkg. Crisco quarters
Parchment paper

MEATS
4 boneless, skinless chicken breasts
11/2 lb. boneless lean pork for cubing
(4) 5oz beef tenderloin steaks
(4) 5oz salmon fillets
(3) ¼ lb. slices cooked ham
1 lb. ground turkey
2 boneless, skinless chicken breasts
OR 12 oz. beef steak

PRODUCE
3 lb. bag of onions
1 lb. bag peeled baby carrots
1 bunch celery
1 bulb garlic or 1 jar chopped
2 lemons
8 oz. sliced button mushrooms
2 plum tomatoes
2 green bell peppers
1 red bell pepper
1 orange
Fresh ginger root – small piece
1 bunch fresh parsley
1 ½ lbs. apples + 1 apple

DAIRY
24 oz. sour cream
4 oz. wedge parmesan cheese
8 oz. shredded Mexican cheese blend
1 quart milk
1 cup light cream or ½ & ½
½ lb. butter
Dozen eggs- 2 this week rest next
8 oz. guacamole
4 oz. Monterey Jack cheese

OPTIONAL SIDES
(2) 14oz cans small whole white potatoes
4 sweet potatoes
(1) 12 oz. bag baby spinach leaves
1 lb. fresh or (1) 10 oz. box frozen sweet pea pods
2 large crowns of fresh broccoli
(1) 12 oz. bag baby greens
(1) 12 oz. bag romaine lettuce – or 1lb head
1 lbs. fresh zucchini
1 10 oz. package frozen Italian green beans
1 box bread sticks- – look for the thin ones called grissini
Choices of salad dressings- – if needed

 How to Control Food Bills 
This book offers a way to manage food costs. As a personal chef service  owner I had to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy !  After trial and error I devised an efficient system that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

This is NOT about clipping coupons, chasing sales or finding discount markets. This system is based on organized planning and informed shopping, and teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future is at least 5%-7% annually. Without oversight your menu standards and nutritional wellbeing will suffer.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect pricing. A product 

can always be sold elsewhere. Anyone wondering how this situation came about, see the footnote on Jan.14, 2021. My plan is just 3 steps of behavioral management which experts claim can become habit in three weeks and proves a welcome time-saver. I summarize each step below conveying the general principles.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

The book also has over 100 pages of charts, diagrams and graphs full of great information. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Start by calculating how much your food budget can be slimmed down and still remain nutritious. Whether you do this by percentage, fraction or dollars and cents doesn’t matter, just get a firm concept. I prefer to figure by month because it represents purchases from every department in the supermarket, all of which usually fall into the “Grocery Shopping” category.

Then, decide which areas are the target ones. Take a look in your pantry, cabinets and refrigerator. Examine expiration dates. What sits on the shelf? What do you most frequently have to throw out? What was bought and never used? What is duplicated? What name brands can be automatically be replaced by generics? The answers will show you the initial steps to changing your shopping habits. 2) Be Determined:

Once you have a goal in mind, and an idea of how to get there, it takes resolve to turn that path into a paved highway. To help you stay on the road, some “tools” may come in handy.

1) Remind yourself of the satisfaction from realizing you got everything you need and spent less than you contemplated. 

2) Cultivate a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months 

3) If tempted, continue shopping. If that item is still beckons at checkout back consider fitting it into your meal plan in the next two weeks, and if its cost won’t arouse  guilt when home. All this pondering alone is often enough to discourage the sale.

4) The best tool of all: The List. Always compile meticulous, detailed lists when planning and shopping. Never operate on impulse, attractive produce, a special piece of meat, a new product, a new ingredient. This leads to overbuying and stockpiling.

Once a weekly menu is set, it’s easy to list the ingredients, simplest done by categories—meat, dairy etc.–check them against your current supplies; eliminate the ones you have and Voilà! Your list is done. The extra time it takes to compile a list is equal to the reduced time spent in the market, but don’t allow yourself to linger there. Get in –Get out!

3) Be Disciplined:

This is the hardest step because it requires ongoing effort. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list!  A big incentive is to remind yourself of why you started the diet, and how satisfying it will be to reach your goal. 

In addition to using the tools mentioned above, I find putting things in perspective helps. Unless it’s a special event, ask yourself if you’re going to remember what you ate on a day, or even in that week, two weeks later. (The answer to that question is a big “No”.) BUT if selecting just one or maybe two WOW items and they fit the budget, preparing them to create a special seeming dinner, is appreciated whether by you alone or your family.

Diversification and innovation also help, especially if the budget isn’t ‘splurge friendly’. When you feel the urge to tweak a week’s menus, explore new cuisines, or different ways to cook, using seasonings, or making sauces from ingredients you already have, or ones that you can add that will serve you well in the future. Concentrating on a recipe stops the gaze from wandering over the market shelves too.

I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

Dec 1

GIVE A DESSERT PARTY

GIVE A DESSERT PARTY

It’s hard not to get into the spirit of the winter holidays-the decorations, the music, the shopping, the entertainments, the parties. But this year, even a simple ‘get together’ might give party planners pause for thought. The sharply rising food prices will make any gathering cost almost double that of a few years ago.

I’m remembering a friend awhile back who was in a similar quandary. We were in a recession, which impacted her husband’s business, they had 3 kids in college, food prices were up and adding the cost of her annual cocktail-buffet to that of the three holiday family dinners she hosted, would be a strain. She couldn’t cancel the party or reduce the guest list without repercussions and then she came up with the perfect solution. She gave a dessert party—specifically a cheesecake tasting and wine party.

Guest’s calorie guilt was soothed by the several different cheesecakes being served in thin slices, each on a clean plate, so that four or five samples over the course of the hours of the party would only equal slightly more than a normal wedge. Rather than an open bar she offered choices of modest wins and coffee. The party was a huge success. Conversation flowed freely fueled by comparison of the cakes. In fact it was so successful that she repeated it in following years on New Year’s Eve.

To keep expenses down, my friend and her daughters baked the cheesecakes, but cheesecakes are time and labor intensive to make.  So for anyone interested in this party option, I’m suggesting switching to cake recipes, from mixes, easily made in advance and frozen, which are delicious and create a wonderful holiday presentation. The decorative opportunities are endless, especially for one who knows how to pipe icing.

Below are descriptions of 8 holiday cakes and their icings with a link to the recipes. For anyone wishing to explore the subject further and perhaps do some cake creation of their own, I recommend Anne Bryn’s book: The Cake Doctor for ideas.

My friend was able to pair wines with her cheesecakes, but table wine isn’t a great match for layer cakes. Liqueurs are suitable for an after dinner drink but not for a party. The choice of beverage here is the classic dessert wine-champagne-which is readily available in a wide price range over the holidays. Additionally, champagne is a popular punch base, which increases the number a bottle can serve. As a non-alcoholic option, I recommend Martinelli’s Sparkling Cider.

I list a recipe for a champagne punch below and one for the famous, signature Union League Punch, an exclusive dining club in Philadelphia. Also I’m giving my own recipes for Mulled Cider and Eggnog. These are non-alcoholic but easily altered with your choice of liquor additions. Coffee is a must at a dessert party, and for those who want to spice it up, I include two delicious ‘spiked’ coffees-Irish and Mexican.

Let’s look at the cakes first—

CAKES: For recipes go to Dec. 19, 2021—    https://www.dinnerwithjoy.com/make-ahead-holiday-event-cakes/

CHRISTMAS BREAD: Makes 2 cakes serving 8-10 per cake. People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake- this is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well, especially for other occasions. In fact, I might add them if I were to make more than 2 loaves. In each mix I replace half the liquid with red wine, which acts as a preservative. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread. To ‘spike’ it for an adult dessert, I drizzle 2-3 Tbs. bourbon, bandy or whisky over it every few weeks during the 2-3 months I store it before the holidays.

YULE LOG—Serves 16-18. I modify boxed gingerbread mix for my traditional cake with a walnut flavored filling with chopped toasted walnuts, and maple flavored icing. This cake is open to seasonal decorating options. Freeze until ready to serve. Allow to thaw 30 to 45 min. Refreeze leftovers.

GENERAL RECIPE FOR ROULADE CAKE: Adapted from The Cake Doctor by Ann Bryn. This General Recipe for Roulade Cake allows many options for flavor changes 


MODIFIED OPERA CAKE: Serves 10-12-This is a classic Viennese pastry and is not only delicious but makes a beautiful presentation, with multiple almond and chocolate frosted layers of sponge cake, and a rich chocolate frosting poured over top and dripping down the sides It sounds complicated, but my modified version simplifies the process to equal a simple layer cake. Traditionally made in square pans, I use round disposable ones, again for convenience. Top needs no decoration. Freeze if not to be served the day made and re-freeze leftovers.


AUTHENTIC OPERA CAKE RECIPE: For those who want to try the traditionally recipe

RED VELVER CHRISTMAS CAKE: Serves 12 Always a colorful presentation and a stunning cake can be made with the above technique baking the batter in 3 pans.  So many decorating options!!!

PISTACHIO MARBLE CAKE: Serves 8-10. This cake with its green batter, marbleized with dark chocolate streaks makes a stunning presentation when cut open and the chocolate-almond taste is just as delightful. With the green pistachio icing, it’s a perfect holiday dessert. It does show best when baked in a tube or Bundt pan. Again, decorating options are wide open.

PISTACHIO FROSTINGS: Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing: Makes about 2 ½ cups- contains butter, cream cheese and sugar + pudding mix

2)My Pudding Icing: Makes about 4 cups-Contains cream cheese, whipped topping and pudding mix

PECAN BARS: Yield 24 squares-Rich, nutty perfect for those who want a taste without commitment to a large serving.

BLACK FORREST BROWNIE SWIRL: Yield 24 brownies-topped with candies cherries before baking, these give a perfect holiday presentation

Tips for serving, storing and leftovers:
1) Protecting an iced or garnished cake’s appearance during packaging

2) Incidentally, leftovers re-freeze well, and can be sliced and served fanned on a plate for another occasion.

3) If you want to preserve some of these cakes for another occasion
4) The fruit bread is stored in the refrigerator not the freezer. 

BEVERAGES

SUNNY CHAMPGNE PUNCH
(1) fifth Curacao or Triple Sec
8 oz. lemon juice
(4) fifths dry champagne
Peel of 2 lemons-cut into 1 ½ -2 inch x ¼ inch strips
Chill all ingredients. Pour first into a punch owl and stir well, add champagne and float lemon peel. Do not add ice to punch. Pour into iced glasses or over a small amount of rushed ice in glass.

UNION LEAGUE PUNCH: Gallon Recipe
(1) fifth rye
16 oz. Jamaican rum
16 oz. Triple Sec
36 oz. half lemon juice and half water
26 oz. orange juice
8 oz. simple syrup or sugar syrup
Stir all ingredients in a bowl with a block of ice or cubes until cold

These 2 punch recipes are my innovations because, suddenly every gathering I hosted included children, people who didn’t drink alcohol or designated drivers. Also, they’re simpler than any comparable recipes I could find and, working alone, I needed shortcuts.  In addition, this Eggnog 

Is guaranteed to be Salmonella free. However, both punches can be made traditional by the addition of the liquors of choice 

MY MULLED CIDER: 1 Gallon
1 gallon jug of cider-preferably from an orchard or Ziegler’s, but commercially bottled will do

1 large, red apple-NOT Delicious
20-24 whole cloves
(3) 3 inch sticks cinnamon or (2) longer sticks
Stud the apple with the cloves. Put all ingredients in a large pot and bring to a rolling boil. Lower heat and simmer 1 min. Ladle the apple into the bottom of a metal punch bowl, and add the other ingredients. Serve hot or allow to cool to room temperature.

MY SAFE EGGNOG: Yield about 3 quarts – more with different optional additions

48 oz. container of eggnog ice cream
1 quart 1% or 2% very cold milk
1 tsp. rum extract
1 Tbs. brandy extract
1/3 cup whiskey

Ground nutmeg
Let the ice cream soften in the punch bowl, add the milk and beat to blend. Add the extracts and whiskey and beat until froth forms on top. Garnish with nutmeg. Serve cold.

IRISH COFFEE
5-6 oz. hot coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Pour coffee and whiskey into a warm 8 oz. goblet. Stir in sugar and top with cream

MEXICAN COFFEE
4 oz. hot coffee
1 oz. coffee liqueur
Ground cinnamon
Sweetened whipped cream
Pour liqueur into a warmed 8 oz. goblet, add coffee to within ½ inch of top. Add cinnamon and stir. Top with whipped cream

Nov 24

Over 30 Delicious Turkey leftover Recipes

LUXURY WITH LEFTOVERS

It’s Thanksgiving Day and you’ve bought the bird and probably have it oven ready if not already roasting. If you still need help in prepping or cooking a turkey click  Nov. 28, 2018 now for a comprehensive overview on all aspects of dealing with a turkey, buying, prepping, stuffing, cooking, carving, stripping, storing the meat, and repurposing leftovers,. 

If you haven’t decided on a stuffing go to Nov. 10, 2022 or the other 3 links listed below for suggestions. Otherwise, this is a reprint of the post oven portion of my article for N0v. 25, 2021. I’d written so many postings on turkey over the years; how to buy, prep, stuff, cook, carve, strip the carcass, preserve  the meat and use left-overs-enough recipes for left-overs to fill a book-I decided to give a ‘Cliff Notes’ on The Turkey Experience. I’m summarizing the steps of the process and include links to specific posts

This way you can easily locate answers to any questions you have, get help or find suggestions you need and go directly to the specific posting(s). After all, anyone responsible for holiday meals has no time to waste searching for things. 

First of all, I want to state my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. The cooked meat freezes well and given the seasonal prices now, getting a larger one is an economy. So before you cut back on size of the entrees for holiday dinners this difficult year, consider that turkey is the perfect entrée for all winter holidays and the most economical if you take advantage of the pre-Thanksgiving prices on frozen birds. Extra stored meat is a saving, not a waste.

When planning ahead, always choose the plumpest bird, follow the handling directions and cook as instructed for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–                                

Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed
_____________________________________________ _______________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.
7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.
9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.
12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.
16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  
_____________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016,  Nov. 19, 2020 and Nov.10,2022. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores  different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon as the dinner is over and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but still a deal breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014, more recently on   Feb. 17,2022,  Feb. 24,2022  and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/booksproducts/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers, the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

RECIPES
Recipes Targeting Different Meat Sizes — Nov. 25, 2021
SMALL
Stuffing Soup: 6 servings   Dec.21.2011
Enchiladas: Serves 4   Nov.23,2017
Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
MEDIUM
Hot Chicken or Turkey Salad:  Serves 6   Nov. 21, 2019
Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017
Medium size pieces of leftover turkey are great for pastas, pizzas and stir-frys. Included are recipe suggestions for each.
Turkey Curry—Serves 4     Nov.29, 2012 
Turkey with Walnuts (Tetrazzini): Serves 4  Nov. 22, 2018
Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18,2015
LARGE
Turkey Divan: Serves 4*   Nov. 18, 2015
Chicken or Turkey a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      
Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019
Salad wih Grapes
Turkey, Pear and Pasta Salad
Hot Turkey (Chicken) Salad
Turkey with Mushrooms in Cream Sauce
Turkey with Olives
Sauces-Basic White, Orange, Normandy and Sour Cream
Trkey with Sundried Tomatoes in Sour Cream
Turkey Divan
Stuffed Portabllos
Turkey Hash
Classic Fajitas
Lasagna
Turkey Stir-Fry
Ravioli with Lime-Balsamic Dressing
Tukey Stir Fry
Enchiladas
More Suggestions

How to Make Magic with Leftovers – Nov.24, 2016
Detailed directions on freezing turkey mear and bone broth      Great Gravey– Nov. 20,2o14
Difference between gravey and sauce; directions for making both , including basic recies for gravies and the % Frech Mother Sauces. Introduction to my book Savvy Sauces and Gravies available in tis site’s Books/Products section.

Nov 17

Delicious Pumpkin Desserts

FABULOUS PUMPKIN DESSERTS

As promised, here is the post on that autumn icon and Thanksgiving co-star, Pumpkin. I limit this post to desserts because, though winter squash recipes are interchangeable as to the squash meat, pumpkin is the only one with flesh I processed into canned puree, perfect for desserts. For soup, side and entrée pumpkin dishes, see my post for Oct. 27, 2022.

Pumpkin is unique in its own right and not just because it’s the only food to have become the traditional of an entire season, including 2 holidays. Though grouped with the winter squash, it’s really a late summer fruit, because its seeds are sown in spring. Although a table food for thousands of years in its native lands, it’s the only large squash grown globally, especially in Europe, for hundreds of years but as animal odder, not table food. You’d be hard pressed to find a European chef who can cook winter squash. Finally, only pumpkin seeds, Pepitas, are valued as a nutritional food in themselves.

The recipes below are a sampling of a rather large collection of pumpkin desserts recipes I’ve been posting before Thanksgiving for years. To find more, including James Beard’s Pumpkin Cake, Harvest Bread, Peach Pumpkin Cake, Pumpkin-Fruit Loaf, ad Pumpkin Cheesecake Cupcakes go to  Sept. 15, 2020, Nov. 8, 2018,  Oct. 28,2015,  Oct. 2, 2014.  As for those who are not fond of pumpkin, simply want a change or to offer seasonal options with the holiday dinner, check out Fall Fruit Desserts Oct. 13, 2022, or options to pumpkin Oct.31, 2019 and Nov. 17, 2016.

RECIPES

Roasted Pumpkin Seeds
Seeds from one large pumpkin
Cooking spray
Salt
Cumin and/or Chili powder – option
Cinnamon and/or sugar – option
Cajun seasoning – option
Old Bay Seasoning – option
Pull the seeds out of the pumpkin and rinse them clean in a colander, under cold running water; pat dry with paper towels. Spray a cooking sheet with the oil, lay out the seeds and lightly spray the tops; sprinkle with seasoning of choice. Place in a Preheated 300 deg. oven and roast for 30 min, stirring at 10 min intervals to cook evenly and prevent burning. Toss in a bowl and correct seasoning. Allow to cool completely. Store air-tight.

Pumpkin Pie Spice Mix 
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.

Cold Pumpkin Chiffon Pie: Serves 6-8-This pie is a lovely warm weather dessert, but even better, it can be made a day ahead, because it needs to be well chilled.

Double Boiler 

1 pie crust – home-made or purchased or a 9” pie pan– baked*
1 Tbs. gelatin
¼ cup cold water
11/2 cups cooked pumpkin – 1 can
½ cup sugar
¼ tsp. salt
1 tsp. cinnamon + dash for pastry.+ dash for nuts.
1-2 Tbs. sugar for pastry + 1 Tbs. for nuts
½ tsp. ginger
2 eggs – separated
1 cup milk
¼ cup toasted spiced walnut pieces **

Line the pie plate with pastry, crimp or flute, and bake in a preheated 450 degree oven for 10 – 15 min, until brown.* If homemade, incorporate dash cinnamon, and 2 Tbs. sugar into the dough. If purchased, sprinkle cinnamon and 1 Tbs. sugar over the pastry in the pan.
Soften gelatin in cold water. Combine pumpkin, ¼ cup sugar, salt, spices, slightly beaten egg yolks and milk. Cook over boiling water 5 min, stirring constantly.
Add softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until stiff, (remember to use clean beaters) and gradually add remaining ¼ cup sugar. Fold into thickened pumpkin mixture. Pour into lined pie plate and garnish with nuts. Chill until firm.
*To stop an empty pie shell from buckling, line the bottom with a piece of foil filled with about a cup of raw rice or dried beans. Remove the foil after 10 min. if the crust isn’t brown enough by then. An alternative method is to prick the crust several times with a fork, but this allows juices from the filling to seep through and make it soggy after a few hours. The beans and rice are reusable in future pies, but if you plan on frequent baking, go to a home hardware center and buy 18 – 24 inches of the beaded chain used to make key chains. It works beautifully!
**Preheat oven to 350 degrees. Melt a thin sliver of butter on a piece of foil. Toss walnuts in butter, separate into one layer allowing ample room, sprinkle with 1 Tbs. of sugar and a dash of cinnamon. Toast for 6-8 min. until beginning to brown. Remove from oven, trying not to disturb the coating, allow to cool completely. Sprinkle nuts over the pie, and gently press, if needed, to make them stick.

A Twist on Classic Pumpkin Pie
The very best traditional Pumpkin Pie recipe is Libby’s. This post is running long, but the recipe is on every can of that brand of pumpkin and at this season featured in every ad for that product, and headlined on the Libby’s website. However I do have a twist to add to it.

Anyone who reads this blog knows I’m a huge fan of meringue. It can be used in so many ways, not the least of which is to dress up a dish while keeping the contents from drying out. This is true of adding a meringue topping to pumpkin pie.

For a normal 8-9 inch pie, beat 2 egg whites until soft peaks form, then gradually add ¼ cups sugar and beat to stiff, glossy peaks. Using a spatula, spread meringue over the top of the pie covering the filling up to but not touching the crust. Swirl leaving a few peaks. Bake in a 300 deg. oven for about 20 min until edges begin to brown. Cool to room temperature.

Pumpkin Flan Serves 8
¾ cup sugar

Custard

1 cup pumpkin
1 cup milk
1 cup light cream
6 eggs
½ cup sugar
½ tsp. salt
2 tsp. vanilla
1/3 cup brandy
Boiling water
2 Tbs. brandy
Cook sugar in a large heavy skillet over medium heat stirring until it melts into a light brown syrup. Immediately pour syrup into a heated 8 ½ inch round shallow baking dish. Using pot holders swirl to cover bottom and sides. Set aside. In a saucepan combine pumpkin, milk and cream. Stirring to blend, heat over low until bubbles form around the edges. In a large bowl, beat eggs slightly then add sugar, salt and vanilla. Gradually stir in the hot milk mix and the 1/3 cup brandy. Pour into the prepared dish. Set dish in a baking pan and add boiling water to a depth of ½ inch. Bake in a preheated 325 deg. oven 50-60 min. until a silver knife inserted in the center comes out clean. Col custard and refrigerate overnight.

To serve: run a spatula around the edge to loosen and invert onto a serving plate. At the table, pour the 2 Tbs. brandy into a ladle, ignite and pour flaming over the flan.

Cold Pumpkin Chiffon Pie –This should be made a day ahead, because it needs to 


Pumpkin Roulade: Serves 16
Filling
8 oz. cream cheese
(1) 8 oz. tub Cool Whip
1 tsp. maple flavoring or vanilla
½ cup chopped toasted walnuts or pecans

Cake
1 box plain spice cake mix
2/3 cup canned pumpkin
½ cup buttermilk
½ cup buttermilk (or 1 ½ tsp. vinegar in ½ cup milk, allow to stand 10 min.)
1/3 cup vegetable, seed or nut oil
4 eggs
½ tsp. cinnamon
½ tsp. nutmeg
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about3min. Pour into the prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min.
Make the filling: Beat the first 3 ingredients until smooth. Stir in the nuts.
Assembly: Carefully unroll the cake enough to generously spread the inside with the filling; reroll, pulling the towel away as you go. Place the filled cake seam side down on a serving platter and chill. Just before serving, generously dust with confectioners’ sugar.
Optionally: If you think the cake seems split in places, and it will as it’s rolled, have a can of vanilla or cream cheese frosting ready. Garnish with sprinkled cinnamon or nuts.

*These two recipes are based on but modified from ones in The Cake Doctor by Ann Byrn


Pumpkin Cheese Cake: Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch springform pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfuls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.


Pumpkin Ice Cream Pie: Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Pumpkin Fruit Cups: Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

Lite Pumpkin Cake: Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. Amaretti  cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch springform pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.

Pumpkin Crumble: Serves 18-20*
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe above
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.

Pumpkin Cookies: Yield about 3 ½ doz. From the Moosewood Restaurant New Classics Cookbook
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg beaten
2 cups flour
1 tsp. vanilla
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. allspice
½ tsp. salt
1 cup chopped toasted peanuts
1 cup raisins
½ cup chocolate chips-optional
Sift dry ingredients. Cream together the butter and sugar; add the eggs and pumpkin and blend well. Add the dry ingredients and stir into a soft batter. Stir in the nuts, raisins and chips, if using. Drop by teaspoonfuls onto an unoiled cookie sheet, leaving a little room to spread. Bake in a preheated 375 deg. oven for 10-15 min. until edges begin to brown, and a toothpick inserted into the center comes out clean. Cool on a rack and store in an airtight jar.

Nov 10

12 stuffings

12 FABULOUS STUFFINGS TO TRY IN 22

30 + years ago, it was announced that most of our poultry, and eggs too, contained salmonella. As a precaution, there was a strong movement to cook stuffing separately from the bird. I think its immediate acceptance was generally due to the fact that unstuffed poultry cooks quicker, and time is always a factor.

Heat kills salmonella; so any danger could also be eliminated by cooking a stuffed bird, slower and lower until the meat registers 180 deg. but more importantly, the stuffing registers 165 deg. If the eggs which bind the stuffing are underdone, they alone can trigger the poisoning.  But that method takes more time from our busy schedules. Don’t misunderstand, these dishes should reach the temperatures stated above to be safe, it just takes longer when they’re combined.

Personally, I believe a roasting pan with a lid as deep as the pan is a secret weapon. When the bird gets a nice color, about 2/3rd of the way through cooking time, don’t cover parts with foil, put on the lid. It has enough room for the air to circulate,  steaming stuffing, insuring that it gets cooked through and keeping the flesh moist, with or without stuffing.

Thanksgiving is the perfect holiday to experiment with different stuffings and try new recipes. If your dinner is a communal one, you can arrange to have several stuffings which would be fun. If it isn’t, it’s a great time to explore new ideas for turkey presentation too. Perhaps you need a smaller bird this year, maybe only a hotel breast or just a ‘loin’.  Changing the size, even the type of roast is a good option, but changing the stuffing can change the dining experience.

If you add different side dishes (Nov.5, 2020,    Nov.14, 2019,     Nov.15,2018) , salads (Dec.28,2017), try a new salsa( Dec.19.2019)  and possibly another dessert (Nov.2, 2017,   Nov.8.2018, Nov. 29,2018, Nov. 29, 2018,Nov.7, 2019, Oct. 29, 2020), you can make the year a special memory. You may even discover recipes you want to incorporate into your traditional holiday menu in the years to come.

Below are 12 recipes and the general rules for making stuffing. I first posted this on Nov.19, 2020. There’s such variety, from the most basic to some interesting ones with unusual ingredients, including fruit, I felt no need to change it. Take a look; you’ll be glad you did. 

RECIPES
Basic Bread Stuffing with Options: Stuffs (1) 10 lb. turkey or (2) 4-6 lb. chickens
1/3-1/2 cup butter
Giblets*
½ cup chopped onion
10 cups bread cubes-white, wheat or cornbread-1 day old or, if older, toasted
3 eggs
½ cup chopped parsley
2 ½ cups chopped celery
1 tsp. salt
1 ¼ tsp. paprika
½ tsp. nutmeg
Sufficient milk or broth to lightly moisten the stuffing
3 cups chopped nuts-walnuts or pecans*
Sauté the giblets and onions in the butter until slightly brown. Add the rest of the ingredients and gently toss to incorporate. Stuff birds or follow directions in General Rules below
*OPTIONS: In place of giblet and nut meats, sauté the following substitutes with the onion:
1) 12 small pork sausages, skinned and sliced
2) 2 ½ cups sliced mushrooms
3) 1 ½-2 pints raw oysters, chopped or whole. Use oyster liquor for half the moistening liquid.

Apple-Walnut Stuffing: Serves 12
8 oz. chopped mushrooms
1 lg. onion –chopped
2 ribs celery – sliced
1 lb. sausage –hot, sweet, pork or turkey
1/3 cup butter
2 lg. cooking apples, peeled and diced
4 cups herb seasoned stuffing mix-add sage or thyme and onion powder if not included
½ cup chopped toasted walnuts
1 ½ cups chicken or turkey broth
1 egg- well beaten
Cook sausage until no longer pink in a large skillet, drain and set aside in a large bowl. Melt the butter in the skillet and sauté the vegetables 4 min. add the apples and cook 2 min. stirring constantly. Add to bowl with sausage. Add the stuffing mix and nuts to the bowl; toss then add the broth and egg; toss again. Spoon into a greased 2 quart casserole or dish, cover and bake in a preheated 325 deg. oven
20 min. Uncover and bake 25-30min.until internal temperature is 165 deg.
To make ahead: Chill to store, bring to room temperature and microwave, covered, on high 3-4 min. until heated through.

Shiitake and Sourdough Stuffing: Serves 8
3 cups sliced shiitake caps
1 celery stalk- sliced
1 cup chopped onion
¼ cup butter
6 cups sourdough bread in ½ inch cubes
2 Tbs. chopped Italian parsley
½ tsp. thyme
¼ tsp. dried sage
1/3 cup turkey, beef or chicken broth
Salt and pepper
In a large pot sauté vegetables in melted butter for 10 min. or until tender. Remove from heat and stir in the other ingredients. Bake in a greased 3-quart casserole in preheated 325 deg. oven for 30 min. until bread is toasted and golden on top.
To prepare ahead: Store chilled, bring to room temperature and microwave, uncovered 4 min or until heated through.

Brown and Wild Rice Dressing: Serves 6
1 pkg. brown and wild rice mix
3 cups sliced fresh mushrooms
4 oz. sausage, sweet, hot, pork or turkey
1cup diced onion
1 small carrot sliced thin—about ½-3/4 cup
½ cup dried cranberries or cherries
¼ cup chopped Italian parsley
2 Tbs. fresh or 1 Tbs. dried basil
1 Tbs. oil – if needed
Cook rice according to directions and set aside. Sauté sausage and vegetables in oil, if needed, until meat is browned and vegetables are tender. Drain and stir in the other ingredients and stir rice into the sausage mix. Place in a casserole dish and serve or chill and bring to room temperature before reheating in a microwave to serve.

Vegetarian Version: Serves 6
2 cups cooked brown rice
2 cups cooked wild rice
6 scallions chopped
½ cup toasted chopped walnuts or slivered almonds
2 Tbs. orange zest
Juice of one orange
1/3 cup plumped raisons, dried currants or cranberries
¼ cup EACH chopped fresh parsley and basil
Salt and pepper
Combine everything in a large bowl, toss well and chill to meld flavors. Serve cold or at room temperature.

Crisp Squash Dressing: Serves 4
2 lb. squash- butternut is best-peeled, seeded and cut in 1inch cubes
4 Tabs. butter – divided
1cup diced onion
2 cups toasted bread cubes
½ tsp. salt
1/3 tsp. pepper
½ tsp. crushed dried rosemary
1/3 cup toasted chopped walnuts
Boil squash in water 7-8 min. until crisp tender. Drain well and toss with half the salt and pepper and 1 Tbs. butter. Put in a 3 quart baking dish and set aside. Sauté the onion in remaining butter until soft, add the bread and remaining seasonings and coat well with butter, add the nuts. Spoon over the squash and bake in a preheated 400 deg. oven for about 10 min. until bread is golden. Toss lightly before serving. Prepare the day before, chill, bring to room temperature and bake just before serving.

Chestnut Stuffing: For 2 5-6 lb. chickens or a 14-16 lb. turkey
2 Tbs. oil
2 medium onions-chopped
4 celery stalks-chopped
1 carrot-chopped
¼  cup parsley-chopped
1 tsp. dried rosemary
Salt and pepper
3 cups roasted, peeled, chopped chestnuts
6 ½ cups bread cubes
1 ¼ cups chicken broth
2 eggs
Sauté vegetables in oil until soft. Off heat, stir in remaining ingredients and pour into a 13 x 9 inch baking dish. Bake at 325 deg. until internal temperature reaches 165 deg.
Alternatively, stuff 2 chickens or 1 turkey. 

Cranberry Stuffing: Yield 6 cups
2 cups cranberries –ground
½ cup butter
½ cup sugar
8 cups fresh bread crumbs+ 2 Tbs.
2 tsp. salt and ½  tsp. pepper
½ cup chopped celery
2 Tbs. sage
2 tsp. thyme
3 Tbs. minced parsley
1 cup water
Cook cranberries in butter, slowly, about 5 min., add sugar and stir well. Add the rest of ingredients with the water and cook about 8 min. until blended. Cool a bit, add 1-2 beaten eggs, pour into an ovenproof casserole and sprinkle 2 Tbs. bread crumbs over the top. Bake with bird until top browns, puffs and the temperature in 165 deg. 

Apricot Pistachio Stuffing: Yield 4 cups
6 Tbs. butter
½ cup chopped celery
½ cup coarsely chopped dried apricots
½ cup coarsely chopped pistachios
3-4 Tbs. hot water
1 tsp. dried basil
2 cups herb-seasoned stuffing mix
1 egg lightly beaten
¼ cup dry vermouth
Optionally:-topping if cooking in oven
Crushed stuffing mix mixed with
3 Tbs. butter melted
Sauté celery in butter until transparent, add the rest of the ingredients and stuff bird, or place in an ovenproof casserole, garnish with topping and cook to 165 deg. 

GENERAL STUFFING RULES:
1) Quantity: Birds up to 10 lb. use ½ cup stuffing per pound
                      Birds over 10 lb. use 1 cup stuffing per pound
2) Never store stuffing in the bird. Add it just before roasting and remove it when carving.
3) Stuffing should be kept moist. If cooking separately, keep covered. If a crust is desired for presentation, remove cover 10 min. before finished.
5) Stuffing should always be 165 deg. Allow bird to stand 15-20 min. after removing from oven. Stuffing will continue to cook and raise to proper deg.
6) Stuff both neck and body cavities loosely. Stuffing expands. Trussing isn’t needed.

Nov 3

Make AheadPortable Holiday Side Dishes

MAKE AHEAD/ TRANSPORTABLE FESTIVE SIDE DISHES14

Our lifestyle doesn’t allow anyone hosting a holiday dinner to give it the attention, let alone the time, preparing for that type of event demands. As a result, families tend to gather in smaller groups or to provide the meal communally. For Thanksgiving, the second solution is a return to its roots according to legend and can be lots of fun on this casual holiday, offering a larger menu variety than a set menu does.

For this type of Thanksgiving dinner, side dishes not only have to be appropriate to autumn, they have to be able to be transported or to be held for serving, which means prepped ahead and quick cooking or re-heat able. It’s an asset if the recipes are easy to assemble, cook, serve, clean-up and oh yes, be tempting and delicious too.

I have several posts which give elegant side dish presentations for Thanksgiving, including au Gratins. Check out   Nov. 5, 2020,     Nov. 14, 2019,    Nov. 9,2017(au Gratins),      Dec. 15, 2016,    Nov. 10, 2016,    Nov.  13, 2014.      Many of them are equally as easy to prep ahead, or transport and you may find ones you prefer. They are all recipes exceptional for their suitability and simplicity in assembly, preparation, cooking, serving and clean-up, while still providing outstanding flavor and festive presentations.  Most are suitable for other occasions as well.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper raising the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves, but she has a huge kitchen.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes, and au gratins are good for this (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave.  My Spinach Pie and Corn Pudding are two of them. Next week, I’m dealing with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu and start you winter holiday ones, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin: Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower –optionally divided into flowerets
½ tsp. garlic powder
1Tbs.oil
¼ cup melted butter
½ cup plain breadcrumbs
2 Tbs. grated Parmesan
Salt and pepper
Paprika and dried parsley for garnish
Boil cauliflower, use some of the oil or crease the casserole. Mix the oil and butter; pour over the cauliflower. Mix seasonings with breadcrumbs, sprinkle over cauliflower. Top with cheese then garnishes. Bake at 350 deg. until golden. 

Fennel, Tomato and Garlic Gratin: Serves 4. Another recipe from Bay Books
2 lb.4 oz. . fennel bulb
1 large red onion halved lengthwise and thinly sliced
1/3 cup olive oil
2 garlic cloves-crushed
1 lb. 2 oz. tomatoes-peeled and chopped
Gratin Topping
2 ¼ oz. fresh white bread (3-4 slices) made into crumbs in a processer =about 1-1 ½ cups
2/3 cup grated Parmesan cheese
1 garlic clove crushed
2 tsp. lemon zest tsp. lemon zest
Peel tomatoes by dipping into boiling water for 10-20 sec., roughly chop. Cut fennel bulbs in half lengthwise and thinly slice with a mandolin or knife. Sauté the onion in the oil until just softened, about 2-3 min. add garlic and cook 2 min. add funnel and cook 7 min. stirring frequently until soft and golden.
Add tomatoes and cook 5 min. or until tomatoes are soft. Pour mixture into a buttered 8 ½ inch square pan. Toss together all the gratin ingredients and scatter over the dish. Bake in a preheated 400 deg. oven until top is golden and crisp, about 15 min. Serve hot.

Tipsy Sweet Potatoes: Serves 4
4 baked sweet potatoes -meat removed and shells reserved
1/3 cup brown sugar
¼ tsp. nutmeg
/2 tsp. cinnamon
1/3 cup raisins
½ cup 2% milk
¼ cup bourbon
Combine meat from potatoes with other ingredients and fill shells, or optionally put into  casserole dish. If not serving at once, store covered, chilled for up to 3 days. Bring to room temperature before reheating gently
NOTE: For double baked recipes* oven baking hardens the skin into a shell which holds up better.
Wash potatoes and rub with butter, margarine or oil and bake at 425 deg. for 40-60 min. until they give way when gently squeezed. Cut an oval in the top of each shell and spoon out the meat. Mash with a bit of butter and, optionally adding other ingredients, refill the shells, mounding on top. Potatoes can be prepped ahead, wrapped in plastic wrap and frozen or chilled, then baked the second time just before serving. Alternatively, for immediate serving, freshly baked potatoes can be simply split, slightly fork mashed and the toppings added. DO NOT MICROWAVE potatoes, the skins become too soft and spit.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds: Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Quick Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
2 eggs lightly beaten
Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Bake: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
NOTE: This can also be made with equal quantity of frozen chopped kale, but kale being coarser textures must be boiled the time specified on the package before proceeding or the silkiness of the finished dish is lost.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs. balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

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