In My Kitchen

IN MY KITCHEN




By

Annie La









Copyright 2001 Annie La All rights reserved


Appetizers
Ann & Caroline’s Spinach Dip..................................................5
Rita’s Shrimp Mold......................................................................6
Ann’s Self-Cured Gravlax..........................................................7
Karen’s Hunan Roasted Peppers..............................................8
Karen’s Bruschetta.......................................................................9
Spinach & Artichoke Dip..........................................................10
Ann’s Savory Eggplant & dill Frittata...................................11
Lucille’s Rice Balls (also a side)...............................................12
Lucille’s Potato Croquettes (also a side)...............................13
Weird Lemon Cheese.................................................................14

Side Dishes
Lucille’s Baked Stuffed Artichokes.........................................16
Rita’s Noodle Pudding...............................................................17
Kate’s Noodle Kugel...................................................................18
Marie’s Creamed Spinach.........................................................19
Lucille’s Stringbean & Potato Salad........................................20

Salads & Dressings
Lucille’s Olive Salad...................................................................22
Ann’s Roasted Beet Salad & Shallot Vinaigrette.................23
JoJo’s Swiss Salad Dressing...................................................... 24
Karen’s Fennel & Orange Salad...............................................25
Benihana Salad Dressing...........................................................26
Joe’s Stone Crab Sauce...............................................................27
Fujiamama’s Salad Dressing....................................................28

Pastas & Sauces
Ann’s Lemon Shrimp & Pesto Pasta.......................................30
Marie’s Vodka Sauce With Penne...........................................32
Lucille’s Fettuncine w/Onion Sauce "Futtacel"...................33
Marie’s Lasagna Bolognese.......................................................34
Ann’s Pasta w/Spinach & Tuna..............................................35
Ann’s Quick Sweet Tomato Sauce...........................................36
LaGravenese’s Cold Pasta Sauce Over Hot Pasta...............37
Marie’s Meatballs........................................................................38
Ann’s Basiligol (Pomodoro) Sauce..........................................39
Ann’s Eggplant Lasagna............................................................40 Karen’s Lo Mein Noodles...........................................................42

Mains
Caroline’s Egg Brunch................................................................44
Ann & Marie’s Unbeatable Meatloaf......................................45
Lucille’s Lamb In The Oven.......................................................46
Tuna Tonnato................................................................................47
Donna’s Chicken Cutlets w/Mushroom & Lemon..............48
Caroline’s Rellanos Casserole...................................................49
Cousin Cathy’s Beef Stew..........................................................50

Desserts
Alison’s Plum Torte.....................................................................52
Lorraine’s Rice Pudding.............................................................53
Hannah’s German Fruit Soup & Farina Pudding................54
Susan’s Lemon Soufflé w/Raspberry Sauce..........................56
Alison’s Chocolate Peanut Butter Bites..................................57
Pamela’s Apple Crisp..................................................................58
Ruth & Joyce’s Lemon Squares.................................................59
Christine’s Lemon Bars...............................................................60
Lorraine’s Raspberry Jell-O Mold.............................................61
Lorraine’s Flan..............................................................................62
Patty Ann’s Cream Puffs............................................................63
Tarte Tartin....................................................................................64
Paulette’s Sacher Torte................................................................65
Moustache Cafe Chocolate Souffle..........................................66
Susan’s Elegant But Easy Torte.................................................67
Riverdale Parent Apple Muffins...............................................68
Aunt Anne’s Anisette Biscotti...................................................69

Others
Susan’s Challah.............................................................................71
Play dough recipe.........................................................................72
Potato Latkes.................................................................................73


++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
APPETIZERS

Ann & Caroline’s Spinach Dip..................................................5

Rita’s Shrimp Mold......................................................................6

Ann’s Self-Cured Gravlax..........................................................7

Karen’s Hunan Roasted Peppers..............................................8

Karen’s Bruschetta.......................................................................9

Spinach & Artichoke Dip..........................................................10

Ann’s Savory Eggplant & dill Frittata...................................11

Lucille’s Rice Balls (also a side)...............................................12

Lucille’s Potato Croquettes (also a side)...............................13

Weird Lemon Cheese.................................................................14




*********************************
ANN & CAROLINE’S SPINACH DIP

2 packages Frozen chopped Spinach
1 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Ground White Pepper
1 large bunch fresh Curly Parsley
1 container of frozen chopped chives or 1 bottle of dried chopped chives
2 cups Mayo

In a strainer defrost spinach under cool water

Squeeze out all moisture

In a bowl add all ingredients and blend evenly

Refrigerate overnight

Serve with crudités: mushrooms, carrots, celery, peppers, fennel, etc.


   This dip dates back to college days and I still don’t remember where we got it from, but Caroline (of fruit soup fame) and I never forgot it. I also make this once a year, also at New Year’s Eve and chomp on the crudités and dip that left over during the first week of the new year.


************************
RITA’S SHRIMP MOLD

1 Lb Cooked and chilled Fresh (or frozen if you must) Shrimp
1 large Philly Cream Cheese
1 Can Campbell’s plain Tomato Soup
3 stalks celery
1 Whole green pepper
1/2 cup mayo
1 packet Knox brand powdered gelatin


Dissolve cream cheese over low heat into undiluted tomato soup

Chop in cuisinart (or any kind of processor) separately, celery, pepper & shrimp
in a large bowl combine celery, pepper & shrimp with mayo

Separately, add 1/2 tsp to knox gelatin packet to make a paste and stir into still warm melted tomato and cream cheese mixture

Fold Soup mixture gently into Shrimp mixture till evenly combined

Choose a few difference small bowls (or small Jell-O molds) and spray the inside generously with non-stick cooking spray (like pam)

Pour folded mixture into each bowl to top

Cover each with saran wrap and refrigerate overnight till ready to serve

Before serving, remove saran and run a sharp small knife around rim of bowl or mold

Place serving plate over top of bowl or mold and turn over

--Serve with baguettes that have been sliced, herb buttered and baked till toasted (can be made day before and stored in zip lock till ready to serve or any kind of bread or crackers to save time



   Rita is my sister-in-law and has been making this for years. I don’t know where it originated and I don’t care. I make this once a year for New Year’s Eve and glory in the fact that I get to each the leftovers for days later. It is my favorite dip.





*****************************
ANN’S SELF CURED GRAVLAX


1 1/2 Lbs. center cut salmon fillet (from thickest part of salmon)
8 bunches fresh dill, finely chopped
1/2 cup salt
1/2 cup sugar
1/4 cup ground white pepper (optional if you like a peppery flavor)

Place salmon, skin side down on a clean work surface. With your fingertips, carefully feel the surface of salmon for the tiny bones extending from the thickest part of the fillet; with tweezers, pull out the bones

Turn fish, skin side up and with a small sharp knife, score the skin in diagonal lines, just deep enough to break the skin, about 1” apart

Place salmon skin side down in a casserole or pyrex dish a little bigger than filet

Stir together the dill, salt, pepper, and sugar and spread mixture on top, packing it evenly around the sides of the fillet

Cover the fillet with a large sheet of saran wrap, pressing down against the salmon and dill mixture that surrounds it

Place a large sheet of aluminum foil on top, also pushing down around fillet, over the saran and up the sides of the dish and crimp to seal it around the rim of dish

Place another baking dish, just small enough to fit inside the first, on top of the fillet and place several kitchen weights or heavy cans or large water filled jars inside the covering dish to weigh it down and keep the salmon submerged in its juices while it cures

Leave the salmon to cure in the refrigerator for at least 48 and no longer than 72 hours

Unwrap gravlax and remove salmon from dish. Brush off dill mixture and place on a carving board

With a very sharp carving knife held almost parallel to the surface of the fish, cut into long tissue-thin slices

Garnish with dill sprigs and serve with Honey Mustard and toasted bagel slices or black bread slices



   I adapted this recipe from one I found in a magazine. After having cured salmon (not smoked) at the restaurant Remi, I just had to figure out how to make it. Now I know and so do you. Try once for fun, it really works.






***********************************
KAREN’S HUNAN ROASTED PEPPER

6 Peppers (2 each of orange, yellow and red or any combo except green)
1 tsp salt

Seasoning Sauce:
1 tbs. light soy sauce
1 tsp any oriental red pepper hot paste (in Korean stores) or 1/2 tsp. tabasco
2 tsp red wine vinegar
1/2 tsp sugar

for sauté use:
1 1/2 tbs. peanut oil (use Loriva peanut oil if you can find it)


Triangle cut pepper, removing all seed and white pulp, sprinkle with salt, cover with paper towel and put a weight over the towel.

Let stand for at least 2 hours. Then drain and paper towel dry peppers

Mix all ingredients in a small bowl for sauce

Heat a wok till just smoking, add peanut oil and coat wok
Add peppers, tossing to coat with oil and then pressing them against wok sides to char and soften them.

When evenly scorched, add seasoning sauce and stir fry till liquid is absorbed

Empty into serving dish and serve as appetizer, sides dish or use as a sauce over pasta



   Again, Karen showed me this recipe and it has become a stand by. I like to serve is also as a side dish with baked or grilled salmon. They are deceivingly spicy and get sweet at the same time.






***********************
KAREN’S BRUSCHETTA


Sliced, brushed with garlic & olive oil, toasted or grilled Tuscan bread loaf

Mixture to serve on bread:

2 oven roasted tomatoes, chopped fine (prepare before: cut plum tomatoes in half length wise, take out seeds, place on cookie sheet and bake for 2-4 hours in 225 degree oven, leave them a little plump, don’t dry them out completely, cover with oil till use)

1/2 roasted red pepper, chopped fine (char till black under broiler or on gas stove burner, till black, put in paper bag to soften and steam, then peal of blackened skin, de-seed and trim pulp, cover with oil till use)

6 calamata pitted olives, chopped fine
1/4 cup fresh chopped tomatoes
1 tbs. capers
1/4 cup blanched and diced haricot vert (to blanch, trim, boil for 3 mins. then put in cold water bath, drain when completely cooled)
1 tsp good quality balsamic vinegar
2 tsp olive oil
5 turns pepper mill

-Add all ingredients and serve on grilled bread slices

-This is a great summer appetizer especially when you can get good plum tomatoes and can use the grill, but it is pesky to make, however tastes like nothing you’ve ever had before and you can’t stop eating it. Hey it’s good for you too.



   Karen Lee is truly a brilliant chef and once a year my friend Edie and I take a one night course with her, where we cook 8 different dishes; this is one of my favorites.





******************************
SPINACH AND ARTICHOKE DIP

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350.

Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons

Parmesan and next 6 ingredients (2 tablespoons Parmesan through spinach)

In a large bowl, and stir until well-blended.

Spoon mixture into a 1-1/2-quart baking dish.

Sprinkle with 1/2 cup mozzarella and 2 tbs. Parmesan.

Bake at 350° for 30 minutes or until bubbly and golden brown.

Serve with tortilla chips.

-Yield: 5-1/2 cups (serving size: 1/4 cup dip and about 6 chips).


   This recipe is the closest one I could find that was like an appetizer I had at my friend Merilee’s Super Bowl party about ten years ago.





********************************************
ANN’S SAVORY EGGPLANT & DILL FRITTATA
(kosher for Passover)

2 small eggplants (about 7 oz each) peeled and cut into 1/4 “ dice
Kosher Salt
1/4 cup Olive Oil
2 medium onions, thinly sliced
1 dozen large eggs
freshly ground pepper
2 Tbl coarsely chopped fresh dill

Preheat oven to 350.

Put the eggplant in a colander and toss with 1 tsp kosher salt. Place a small plate on top to cover and weight it down with canned goods. Set colander in the sink until eggplant releases it’s liquid, about 30 minutes. Gently squeeze the eggplant to remove additional moisture.

In a large (approx. 14”) ovenproof skillet, preferable non-stick, heat 2 Tbl of olive oil. Add half the eggplant and cook over moderately high heat, stirring occasionally, until browned, about 4 minutes. Transfer to a large plate and repeat with the remaining olive oil and eggplant.

Reduce the heat to low and add the onion and cook until tender, about 6 minutes. Return the eggplant to the skillet.

Meanwhile in a large bowl, whisk the eggs with a pinch of salt and pepper. Add the eggs to the eggplant and onion in the skillet and increase the heat to moderate.

Use the spatula to pull the cooked egg into the center, allowing the uncooked to fill the bottom of the skillet. When the frittata is mostly set, gently stir in the dill.

Put the skillet into the oven and cook the frittata until it is just set, about 5 minutes.

Shake the skillet to loosen and run a spatula around if necessary. 4Carefully slide it onto a platter or place a plate over it and invert. Let it cool slightly and serve, cut into wedges. (can be made up to two hours ahead and cover. Serve at room temp or warmed.)

-note: you can make this non-kosher by using one eggplant and 1 cup of crumbled feta cheese added when you add the dill.


   I make this to bring to Janet Neuberger’s Passover dinner each year as and appetizer and it is truly delicious.






********************
LUCILLES RICE BALLS

(You’ll need a deep fryer for this)

1 Cup Carolina or Aborio Rice
1 Egg, lightly beaten
1/2 ball Fresh Mozzarella (cut into very small cubes)
small bunch chopped Italian Parsley
1 Container of Progresso or 4C seasoned Bread crumbs
Garlic Salt to taste
Salt/pepper to taste
Grated Locatelli or Parmesan Cheese
One Deep Fryer (get a Presto Fryer, $30. at Lechters, comes with basket)

Preheat a deep fryer filled with vegetable oil:

Boil a large pot of salted water, add rice and boil for 20 minutes, checking to see that rice does not over cook. You want an aldente consistency.

Drain rice and rinse with cool water and drain well again. Put into large bowl.

Add salt, pepper, garlic salt, Parmesan cheese and parsley to taste.

Then add egg and mix evenly.

Prepare bread crumbs by adding grated Parmesan cheese to them and seasoning if they are plain (parsley, garlic salt, salt & Pepper). Then lay paper towels on a cookie sheet and pour prepared crumbs on them in a pile.

To make the rice balls, first scoop three fingers cupped worth into your hand. Push one or two pieces of mozzarella into the middle of the rice pile in your hand and then cup with both hands firmly to make a ball. Kind of like making a snowball, pressing together from hand to hand. When the ball is formed and firmly holding together, hold it over the pile of crumbs in one hand and sprinkle generously with crumbs, with the other hand, all the while turning the ball, pressing the crumbs to adhere and sprinkling again, until the crumbs are even on the ball. From this recipe, you should get anywhere from 14 (large) to 24 (smaller) rice balls. I get around 20 to 21 rice balls.

Once formed, place as many as the basket will hold without them touching and fry till golden brown. Drain on another cookie sheet spread with paper towel. Serve still warm as the cheese in the center will be melted, but they are just as good an hour later or heat them up the next day (refrigerate overnight) in a toaster over set to bake at 400 degrees so they won’t be soggy.

-note: I find it is handy to have a bowl of water and a spare dish towel to dip and clean you hands after forming and crumbing each ball, to rinse and dry them so has not to mix up the rice and crumbs as this is pretty messy and sticky work.


   For 15 years my mother in law has been making these and this summer of 2000, she finally showed me how. Boy is Lily and Richard happy!







*********************************
LUCILLE’S POTATO CROQUETTES

(You’ll need a deep fryer for this)

4 Idaho average size potatoes, peeled and cubed
1 egg, separated. White lightly beaten with a little water till frothy, not creamy, yellow lightly beaten
Fresh chopped Italian Parsley
salt
pepper
grated locatelli or Parmesan
Bread Crumbs seasoned with a little cheese, parsley, salt, pepper and garlic salt

Preheat deep fryer with vegetable oil

Boil potatoes in salted water, making sure not to over cook them (you don’t want them starchy, you want them smooth). Put cooked potatoes through a food mill or potato masher or use a fork and mash till smooth.

Add egg yoke only (you will use white later when breading). Then add parsley, cheese, pepper and salt to taste and
combine gently.

Form the croquette by scooping 4 fingers worth and forming a stubby cigar shape with the ends squared off.

Dip into the bread crumbs first, then dip into the egg whites, then bread crumbs again.

Fry till golden in the fryer and drain on paper towels. Keep warm in oven till use.

-note: you can put any kind of seasoning in the potato mixture, maybe a little mozzarella or the like to make it different.



   I have yet to try my hand at these. I figure getting the rice balls down was a
big deal and these take a bit more finesse I think...but I will one of these days.







***********************
WEIRD LEMON CHEESE

*this is a quick and easy cheese to make and can be used as a cheese spread.

Warm a 1/2 Gallon of whole milk to 165 degrees. Stir often to avoid scorching the milk.

Add the juice of Two Lemons to the milk. Stir and allow to set off the stove for 15 minutes.

The warm milk will separate into a stringy curd and a greenish liquid whey.

Line a colander with cheesecloth and pour the curds and whey into the colander.

Tie the four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it stops dripping.

**note: if you have a chinese cap colander or a very fine mesh strainer, you can use that instead of the cheesecloth.

-Remove the cheese to a bowl and add salt to taste, usually about a 1/4 tsp. You can mix in herbs, like fresh dill. Place it in
a container and store in the refrigerator. It will keep for a week.


   I got this off the internet from the New England Cheese making Supply Company site, when I was obsessed with making mozzarella. It’s supposes to be a moist spreadable cheese with a hint of lemon taste. I figured it’s very similar to yogurt cheese.





++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
SIDE DISHES


Lucille’s Baked Stuffed Artichokes.........................................16

Rita’s Noodle Pudding...............................................................17

Kate’s Noodle Kugel...................................................................18

Marie’s Creamed Spinach.........................................................19

Lucille’s Stringbean & Potato Salad........................................20




****************************************
LUCILLE’S BAKED STUFFED ARTICHOKES

6 Artichokes
2 1/2 cups unseasoned bread crumbs
Seasonings for bread crumbs: Salt, pepper, chopped fresh italian parsley, grated Parmesan cheese, garlic salt (amounts to taste)
Olive Oil
Water or Chicken Stock (for added flavor, but not imperative)
2 Whole peeled cloves of fresh garlic

Mix seasonings with bread crumbs

Add 2 Tbs. olive oil and mix evenly till it holds together slightly

Using a scissors snip tops of leaves of artichokes. Cut bottom so it sits level in pot

Stuff bread crumb mixture down in between leaves all around as well into center

In a large pot, set stuff artichokes side by side so that they can not fall over.

Carefully (so as not to get inside of artichokes wet) add enough slightly salted water or slightly salted chicken stock or some of each to cover halfway up the sides of artichokes

Drop garlic into liquid drizzle generously the tops of artichokes with olive oil

Cover

Cook slowly over medium heat till tender (make sure liquid does not boil into artichokes). If a leaf pulls out easily, they are done.

Take out of pot and put in casserole and broil to toasts tops and serve hot, warm or room temperature (if using chicken stock don’t leave out for too long)



   I am an artichoke fiend, and when my mother in law first served these, I had to know how to make them. They take time, but they are worth it and great left over and heated in the microwave the next day.








*************************
RITA’S NOODLE Pudding

1 Lb Wide egg noodle (i.e. Mueller's brand or Pennsylvania dutch)
4 eggs (large or extra large) beaten
8 oz. container of sour cream
7 tbs. sugar
6 tbs. vanilla
1 stick of butter (or margarine if necessary), melted in microwave
1 Large handful of white raisins
1 Large can of chunk pineapple packed in juice (drain all juice)
Cinnamon

Preheat oven to 350 degrees

Boil noodles.

In a 9 x 12 casserole dish (glass pyrex works well) pour a quarter of melted butter into bottom of dish and tip to cover evenly

In a bowl combine: sour cream, eggs, sugar, vanilla and remaining melted butter, raisins & pineapple

Drain noodles and combine with mixture and fold together gently and evenly

Pour into buttered casserole dish

Top with cinnamon and bake for 35-40 minutes

It should be bubbly and golden brown on top

Serve hot (with turkey, chicken or roast meat of any kind. Also great left over and heated up)



   Rita has many recipes that she makes for Thanksgiving. We would be in Palm Springs, she would make Thanksgiving dinner for her Mom and bring all the leftovers to the desert the next day. I always looked forward to this one the most.







***********************
KATE’S NOODLE KUGEL

1 pound of broad egg noodles, uncooked.
7 eggs
1 1/2 cups sugar (or less, according to preference)
3 cups milk
2 cups (1 pint) cottage cheese
2 cups (1 pint) sour cream
1 1/2 teaspoons of vanilla
1/4 lb (1 cube) butter or margarine, softened or melted
1 1/2 teaspoons cinnamon
Optional: as many raisins as you want or don't want

Topping
1 cup corn flakes, crumbled
1 teaspoon cinnamon
1 tablespoon sugar.
Combine ingredients, sprinkle over top of kugel, dot with butter or
margarine, and bake 1 1/2 hours at 350 degrees.

Mix/beat all ingredients except the uncooked noodles together in a very large bowl.

Add the dry noodles and mix again.
Cover with aluminum foil and refrigerate overnight.

Pour into a 9" x 13" baking pan

Sprinkle with topping

Dot with butter or margarine and bake 1 1/2 hours at 350 degrees.


   Okay, my girlfriend Kate gave me this recipe and swears it is the best noodle pudding on earth. Rita’s I know is great and I have not yet been able to bare to try a new one. One day I will. Then we shall see, until that day, let me know what you think.







****************************
MARIE’S CREAMED SPINACH

2-3 packages chopped frozen spinach
half and half
butter to taste 2 tbs..
nutmeg 1/8 tsp
salt & pepper

Cook spinach as directed.

Squeeze out most of moisture.

In a blender, add ingredients to taste and consistency.

Make in batches


!!!!! Marie knows best.




******************************************
LUCILLE’S STRING BEAN & POTATO SALAD

2 Lbs. Fresh String Beans (washed with stems trimmed)
2 Lbs. Red New Potatoes (washed, unpeeled and quartered)

1 Bunch Fresh Italian Flat Leaf Parsley (finely chopped)
6 Cloves peeled Garlic (cut in quarters, lengthwise)
Olive Oil (to taste)
Red Wine Vinegar (to taste)
Salt and Fresh Ground Black Pepper (to taste)


In a very large kettle of salted boiling water, cook string beans till they are half cooked and still quite firm.

Add potatoes and cook till both bean and potatoes are fully cooked. Don’t let beans overcook or they lose their color. It’s okay for potatoes to be a little soft.

Drain well in a colander and transfer to large bowl (one that will fit in your refrigerator)

Add garlic and parsley. Lightly sprinkle with Oil to taste, then toss gently till evenly coated.

Sprinkle well with Red Wine Vinegar and toss. Keep adding till you get desired flavor, toss gently in between. It will take a lot of Vinegar as the potatoes absorb a lot.

Salt and Pepper well to taste. Toss Gently.

Put in refrigerator and let cool, tossing every 20 minutes or so.

Remove garlic quartered before serving.

-if you have one to two hours before to make this, that is best. You want the flavors to have time to come together in the refrigerator and you don’t want it ice cold either. If it is still a bit warm when serving, that is perfect.

-This dish is best served with breaded veal cutlets, served with lots of lemon to squeeze over it. Thinly pounded breaded chicken cutlets will do in a pinch.


   My mother-in-law taught me this dish and it is one of Richard’s favorites. This salad served with cutlets is a perfect summer dinner, but hey, it’s great all year long, especially since all the ingredients are always available.




++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
SALAD DRESSING


Lucille’s Olive Salad...................................................................22

Ann’s Roasted Beet Salad & Shallot Vinaigrette.................23

JoJo’s Swiss Salad Dressing...................................................... 24

Karen’s Fennel & Orange Salad...............................................25

Benihana Salad Dressing...........................................................26

Joe’s Stone Crab Sauce................................................................27

Fujiamama’s Salad Dressing.....................................................28

************************
LUCILLE’S OLIVE SALAD

2 Large Cans of Black Pitted California Olives
2 Jars of Green Olives with Pimentos
1 Heart of a bunch of Celery
1 Jar of Vinegared Eggplant (Vittoria bland, hard to find but it’s out there)
Vinegar from Jarred Eggplant
1 Medium Jar or can of Mushrooms 8-12 oz.
Garlic Salt to taste


Finely chop each ingredient into a medium mince. It is best if each item is cut into the same size.

Season with Garlic Salt and a bit of the Vinegar from Eggplant jar.



   My mother in law makes this only once a year, at Christmas. I await it’s arrival with great anticipation and I make sure I can bring home leftovers and eat it all the next week. This sounds like a weird recipe, but it is so unique and so delicious. Just a huge pain to make, unless you cheat and chop in the Cuisinart, just be careful not to over mince.




*****************************
ANN’S ROASTED BEET SALAD

6-8 large fresh beets with tops cut off ( you can save, rinse and sauté tops in oil and garlic)
Shallot Vinaigrette (see recipe below) to taste
1 bunch scallions
2 tbs. sour cream (optional)
heavy duty aluminum foil

Preheat oven to 450 degrees

Wrap each beet separately in a piece of foil large enough to twist together at the top so they don’t leak while cooking

Place all wrapped beets on a cookie sheet and back for about an hour. They should be somewhat soft to the touch when pressed (wear gloves, they are hot)

If they are still firm, keep roasting until done

Place them in a bowl of running cold water in the sink, unwrap them under water and slide the skins right off them. Set them aside to cool.

Vinaigrette:
Make vinaigrette by whisking together 1 tbs. dijon mustard, 1 finely minced shallot, 3 tbs. champagne vinegar, 1/2 tsp salt, and 10 grinds of pepper mill. Once combined slowly whisk in 9 tbs. grapeseed oil (or vegetable oil or olive oil, which is heavier). Correct seasonings to taste.

This can be doubled, tripled, or quadrupled to make a bottle of vinaigrette as it will keep in the refrigerator indefinitely; just shake and pour

Trim scallions ends, cut them in half, line them up together, lighter ends cut first and cut small round disks, moving down the stalks. Use amount to taste, about half a bunch is enough

Take cooled beets, slice into 1/8” rounds, stack and cut in 1/8” julienne sticks

Sprinkle with scallion slices, drizzle vinaigrette to taste and toss.

Add sour cream at this time if you like, it makes it a bit creamier, but it’s optional


   After eating Eli’s beet salad at E.A.T., I had to figure out how to make it, so this is my version which people swear tastes like the real thing. They have changed the vinaigrette now at E.A.T. , so the only way to have this, is my way.





******************************
JOJO’S SWISS SALAD DRESSING

1 Cup Soy Sauce
1 Cup Fresh Lemon Juice
1 Cup Truffle Juice (Available at Dean & Deluca or Balducci’s)
4 Cups Olive Oil
Ground Black Pepper

Combine all ingredients in a blender or Cuisinart or just whisk them together.

Serve on mixed field greens.



   I first tasted this dressing at JoJo’s, Jean-Georges Vongerichten’s first restaurant here in New York. His Goat Cheese and Potato Terrine served with a mixed field green salad, with this dressing, is still a destination for me. Now I just have to figure out the terrine.


**************************************
KAREN’S FENNEL AND ORANGE SALAD


Vinaigrette:
1 quart fresh orange juice, reduced to a syrup by simmering 1-2 hours
1/2 cup olive oil
1/4 cup sherry vinegar
salt and pepper to taste

Salad:
3 bulbs fennel, sliced horizontally into thin strips
3 Bunches scallions, chopped
3 Oranges (Mineola oranges are amazing for this in the fall) peeled past the pulp, so orange is dripping juice. Then slice in between section separators to get clean orange section


Whisk all the vinaigrette ingredients together.

Add salad ingredient to vinaigrette and toss.

Let salad sit 1 hour then serve

   Karen is a great chef who taught me a lot. Her specialty is fusion cooking, marrying Asian and Mediterranean. This salad is truly refreshing a delightful.



*****************************
BENIHANA SALAD DRESSING
(compliments of Susie Leon)

1/2 Cup Soybean Oil
2 Tbl White Vinegar
1 Tbs. Tomato paste
1 Tbl Soy Sauce
1/2 Tsp Salt
1/2 Tsp Fresh Grated Ginger
1/2 Cup Sliced Celery
1/4 Cup Coarsely Chopped Onion


Combine in blender until smooth.
-Makes 1 1/4 cups.


   Ever since the first time I went to Benihana when I was around 15 years old, I have always wondered about their delicious salad dressing. Little did I know that my oldest friend Susan Leon, whose father was my Dad’s associate at William Morris and whose family discovered the delights of this place together with ours, was obsessed with how to make this dressing. Leave it to her to have had it tucked away all these years and only this past year, did she give it over to me.





**************************
JOE’S STONE CRAB SAUCE

3 1/2 tsp Colman’s Dry Mustard
1 cup Mayo
2 tsp Worcestershire sauce
1 tsp A1 Sauce
2 Tbl heavy cream
2 Tbl milk
pinch of salt

Place dry mustard in a mixing bowl and which in the mayo. Add remaining ingredients. Whisk to mix.

   Anyone who like Stone Crabs should have this handy, since you never seem to get enough sauce with you crabs! Also good with cooked chilled shrimp and lobster.





*******************************
FUJIAMAMA’S SALAD DRESSING

White Vinegar
Soybean Oil
Pureed Garlic
Fresh Ginger
Onion
Parsley
Celery
Fresh Basil
Fresh Coriander
Fresh Dill
Wasabi Powder made into paste
Soy Sauce
Black Pepper

Combine these ingredients in a Cuinsinart and blend well. Use your intuition to determine the amounts.

It’s a salad dressing so 1 part Wasabi to 3 parts Vinegar to 9 parts Oil. The rest is by eye and tast.


   This is a favorite of Lily’s. It has a very light and bright flavor and I guarantee that no one you know has ever had anything like it.




++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
PASTAS & SAUCES

Ann’s Lemon Shrimp & Pesto Pasta.......................................30

Marie’s Vodka Sauce With Penne...........................................32

Lucille’s Fettuncine w/Onion Sauce "Futtacel"...................33

Marie’s Lasagna Bolognese.......................................................34

Ann’s Pasta w/Spinach & Tuna..............................................35

Ann’s Quick Sweet Tomato Sauce...........................................36

LaGravenese’s Cold Pasta Sauce Over Hot Pasta...............37

Marie’s Meatballs........................................................................38

Ann’s Basiligol (Pomodoro) Sauce..........................................39

Ann’s Eggplant Lasagna............................................................40

Karen’s Lo Mein Noodles...........................................................42


**************************************
ANN’S LEMON SHRIMP & PESTO PASTA

For Shrimp:
1 Lb. Jumbo Cooked Shrimp (cleaned and butter flied)
Juice of 2 fresh squeezed lemons
2 Tbs. Dijon Mustard
1/3 cup Dry White Wine
1/4 cup Olive Oil
Cracked Black Pepper to taste
2 Tbs. Salted Butter
Sprinkle of Wondra Gravy Flour (In the blue canister)

For Pesto:
Large bunch of trimmed & well washed (spun dried) Fresh Basil (Enough to fill a Cuisinart densely)
1/3 cup Olive Oil
3 Garlic Cloves peeled and ends trimmed
Large handful of Pinoli Nuts
Juice of 2 Fresh Squeezed Lemons
One bunch of trimmed & well washed (spun dried) Fresh Arugula
1 small container of Creme Fraiche
Salt & Cracked Black Pepper to taste (do not under salt!)
1 Lb. Thin Spaghetti

For Shrimp:
Put all ingredient except Shrimp, Butter and Flour, in a bowl and whisk together until emulsified

Add cleaned Shrimp, toss to coat and set aside to marinate

For Pesto:
Add all the ingredient except Olive oil and Creme Fraiche, to the Cuisinart and pulse till well combined (scraping down the sides as needed throughout).

Turn fully on and slowly added the Oil, till makes a smooth emulsified consistency.

Add Creme Fraiche and pulse again, till it is incorporated.

Check Seasonings, especially the salt.

Set aside.

Boil a large kettle of salted water for pasta.

While this is coming to a boil, in a large sauté pan, turn on heat very high and heat pan till almost smoking.

Add shrimp quickly, one at a time, taking care to turn them as soon as they become opaque in color. Do not overcook as they will become rubbery.

When just cooked through, add the marinade that remains in the bowl and heat to simmer.

Then add the butter and swirl it into sauce.

Sprinkle a small amount of Wondra flour and stir until slightly thickened.

Turn off heat and transfer to a warm platter.


In the meantime, boil spaghetti until aldente, drain and quickly toss with 2/3 of the pesto sauce. Check taste. It should be well coated. If not, add more pesto.

Transfer to a warm platter.

To serve, put pasta pesto on each plate and top with Shrimp and Lemon Sauce.


   This is a dish that I just made up one day, back in the days when I was wooing my husband through his stomach. Since then, each time I serve it, especially for my girlfriend Ellen, people are bowled over by it. It is rich and is a meal on a plate. Serve with a tomato and mozzarella salad and you are set.


***********************
MARIE’S VODKA SAUCE

8 Sundried Tomatoes
3 Tbs. Vodka
2 Tbs. Butter
6 oz Pancetta (chopped in small dice)
1/2 Vidalia or Maui (sweet) Onion (chopped in small dice)
16 oz Hunt’s (or similar brand) Canned Tomato Sauce
snip 8 sundried tomato in strips soak in 3 tbs. vodka
Salt
Red Cayenne Pepper
1 Pint Half and Half (use only 1/2 of it, plus a little more)

Cut Sundried tomatoes into strips with a scissors

Soak them in the Vodka

Saute Pancetta and onion in 2 tbs. butter

Dump in sun dried tomatoes and vodka into pancetta/onion mixture

Cook off alchohol

Add can Hunt's tomato Sauce

Season to taste with salt and red cayenne

Cook for 10 mins.
Add 1/2 pint (or a little more)of half and half till it is proper color and taste, heat thru, but don’t over cook it once you add this ingredient.

Add to any freshly cooked pasta. We like penne rigate, but spaghetti is fine too.



   My sister in law Marie, knows her stuff when it comes to macaroni. This is apparently quite an elegant dish and makes a lovely starter served in smaller doses because of it’s richness.






*********************************
LUCILLE’S FETTUCINE “FUTTACEL"
WITH ONION SAUCE

1 Large yellow onion (like Vidalia or Maui)
1 lb dried fettuccine
1 can Chicken Stock
Grated Parmesan cheese
Paprika
Salt & fresh ground black pepper

Set a large pot of water to boil, while making sauce

Peel, trim each end of onion and cut in half

Then lay each half flat and slice thinly, moving right to left lengthwise, sliver both halves (these are not cut like onion rings, if it looks like a half an onion ring you are not slicing lengthwise)

In a separate large sauté pan add olive oil to just cover bottom of pan lightly

Over medium high heat sauté onions in the oil until they start to soften and become translucent. Sprinkle with paprika and 4 good turns of pepper mill

Salt lightly and continue cooking onions until very softened (they should not brown!)

Add can of chicken stock and bring back up to a steady simmer

While chicken stock is simmering with the onions, sprinkle grated parmesan throughout, stirring to incorporate

Cook a little longer and add some more cheese and incorporate again

By this time water should be boiling, add a handful of salt to the water and when it comes back to a roiling boil, add fettuccine

Stir pasta until it comes back to a boil, so it does not stick together

Cook according to time on package (do not over cook, leave it a little al dente)

Drain in a strainer, leaving them a little wet and add immediately to sauté pan of onion sauce

Reheat, stirring until well mixed, cover and serve. Covering for a few minutes will allow the pasta to absorb some of the juice of the sauce

Serve with plenty of extra grated cheese


   Richard and I were in Amalfi and had this dish at a great restaurant called DaGemma (15 years later, had this dish summer of 2004 and it is still great). My mother in law however, has been making this since I’ve know her and ya know what? Hers is better. I did take liberties with it and changed it by adding the paprika for a little color and using chicken stock instead of the pasta cooking water, which she reserves before draining. I think the stock adds more flavor and you end up needing less salt








*******************************
MARIE’S LASAGNA BOLOGNESE

SAUCE 1:
1/2 onion chopped
2 celery stalks chopped
4 carrots chopped
salt & pepper to taste
few pinches dried sage
1 clove garlic minced
2 - 2 lbs. cans italian whole tomatoes (pureed in blender first)
3 tbs. Olive Oil
2 tbs. Butter

Saute everything except tomatoes in oil and butter in large bottomed pot till tender

Add pureed tomatoes and cook about 1 hour, till it taste like sauce and not canned tomatoes

SAUCE 2: (béchamel)
4 tbs. butter
3 tbs. flour
In a medium saucepan, melt butter and add flour, stirring quickly to make a smooth paste, called a roux

Add:
3 cups milk
pinch of nutmeg
salt & pepper to taste

Cook till thickened over medium heat, being careful not to let it burn.

Then take off heat

Boil 1 lb of dried lasagna sheets, drain and cooled in cold water & oil

1/2 lb chopped prosciutto

grated Parmesan or grana padano cheese

Build lasagna, with tomato sauce on bottom of pan, then noodles, then béchamel sauce, then cheese & prosciutto, then build second layer. 4Bake 45 minutes in 350 preheated oven, make sure it is hot throughout. Let cool 10 minutes before serving


   Marie is my sister-in-law and a great italian cook. I have yet to have a bad meal in her home and any recipe from her is one to cherish.




*************************************
ANN’S PASTA WITH SPINACH & TUNA

1 lb Spaghettini (Di Cecco, one size smaller than Spaghetti)
1 can solid white Bumble Bee Tuna in water (drained)
3 Bunches fresh baby Spinach leaves (well washed and drained dry, you want it to be slightly damp
2 cloves garlic finely sliced (use this $10 utensil, it’s a tiny garlic slicer/grater available at Zabars upstairs or William Sonoma)
3 tbs. Olive Oil
Juice of 1 whole lemon
2 tbs. Salted Whipped Butter
Wondra Flour (in a canister for thickening gravies)


Set a large pot of water to boil.

While waiting for it to boil, in a large sauté pan, over high heat add olive oil and sauté garlic till golden, turn off heat while you salt boiling water and add pasta, bring back to boil and stir once or twice so it doesn’t stick

Put heat back on high and have lid of sauté pan ready and add cleaned spinach and cover quickly to stop splattering then quickly remove cover and toss spinach until just wilted, don’t over cook and lower heat

Quickly add can of drained tuna, fork it apart and distribute evenly, keeping it slightly chunky

Pour lemon juice in, raise heat and stir into sauce and quickly add butter and swirl into sauce and quickly sprinkle sparingly with Wondra 4Flour to thicken sauce

Turn off heat

Drain pasta well and add immediately to sauce in sauté pan, toss and serve with grated cheese

   The trick to this pasta is to work quickly so the spinach stays green and doesn’t over cook or turn brown. This is a good way to get your vitamins and eat something that is truly different but so very tasty.






**************************************
ANN’S QUICK SWEET TOMATO SAUCE

2- 2 lbs. cans whole San Marzano Italian tomatoes in juice (not puree)
2-3 cloves of garlic finely sliced (use mini slicer utensil)
10 large leaves of cleaned and dried fresh basil (lay each leaf on top of one another, roll up lengthwise and slice thinly to make a chiffonade of basil) or just chop coarsely
Olive Oil
2 tbs. Salted Whipped Butter (optional, but makes it have more depth)
Salt to taste (about 1/2 to 1 tbs.)
3-4 tbs. sugar
grated Parmesan cheese
pinch of red pepper flakes (optional)


Open cans of tomatoes and with a sharp knife cut up tomatoes in the can

In a large sauté pan (the bigger the cooking surface on the burner the quicker the sauce will cook) add olive oil and sauté garlic till golden

Have lid ready when adding tomatoes as they will splatter at first, then remove lid and with a sharp metal spatula, continue to chop up the remaining tomatoes in the pan to make them smaller dice

While bringing sauce back up to a low boil, add salt, sugar and basil (red pepper flakes if you like it spicy)

Stir while at a high simmer, scraping down the sides of pan and cook for about 1/2 hour or until it starts to get that sauce consistency and stops looking juicy.

Once is it thickened swirl in butter and sprinkle in some cheese, all the while scraping down, stirring and chopping up with edge of spatula any large chunks of tomato.

Taste to correct seasonings, this sauce is slightly sweet and will also taste flat if there is not enough salt, but be careful not to over salt, add gradually.


   After eating for the first time at Cocoa Pazzo, when Mark Strausman was their first chef, I had a simple spaghetti with sauce that was so delectable that I had to go home and try to copy it. This is what I came up with and have continued to dine on Mark’s food ever since at Campangna on West 21st Street. For a Jewish guy from Brooklyn, he sure knows his italian food. This sauce is a great base sauce for any pasta or lasagna it is also great room temperature and keeps well for a few days in refrigerator or make a double batch and freeze some.






************************************
LAGRAVENESE’S COLD PASTA SAUC
OVER HOT PASTA

2-2 Lbs. cans of San Marzano Italian tomatoes in juice (not puree)
1 lb dried spaghetti
1 bunch fresh basil cleaned dried and chopped coarsely
8 cloves garlic cut in quarters lengthwise (to be removed before serving)
1/2 cup olive oil
Salt & pepper to taste

In a large bowl, anywhere from a day before to 2 hours before serving, squeeze each tomato in your hand into bowl (careful of squirting) until all squashed and also add all remaining juices from can

Add garlic, basil, olive oil and salt and pepper to taste

Let is sit covered room temperature as long no more than overnight, no less than 2 hours

This sauce requires no cooking, but the longer it sits the more the fresh flavor take over

You can add in summer, chopped fresh garden tomatoes and red pepper flakes if you like it spicy

When ready to serve, remove all garlic first

Boil and salt pasta water in large pot and cook pasta al dente

Drain well in a colander, place in a serving bowling and add sauce to hot pasta and toss well and serve with plenty of grated cheese

 You’ll be surprised at how refreshing and light this is. Serve with grilled Tuscan Bread slices, rubbed with garlic and brushed with olive oil then grilled


   This is yet another recipe from my in laws. Everyone in the family knows




*********************
MARIE’S MEATBALLS

1 1/2 to 2 Lbs Ground Round
2 Slices white bread, grated coarsely
1 or 2 eggs (depending on amount of meat)
2 Tsp Garlic Salt
2 Tsp Chopped Italian Parsley
1 Tbl Grated Parmesan Cheese
Salt and Pepper to taste.

(all measurements are approximate)

Mix all ingredients in a bowl with wooden spoon.

Don’t over mash!

Shape into meatballs by hand (remove your rings, it’s messy)

Heat vegetable oil in a heavy skillet to medium heat (you don’t want them to burn on the outside)

Brown meatballs on all sides, turning when necessary.

Drain on paper towel. (Richard’s Sister Patty likes to not drain them as they add more flavor to the tomato sauce if still dripping, but Marie is fat conscious)




   For some reason, these have more flavor than my Mother-in-Law’s. They come out perfectly every time.




***************************************
ANN’S BASILIGOL (POMODORO) SAUCE
(GARLIC-LESS TOMATO SAUCE)

4-2LB. Cans of Italian Whole Tomatoes, put through a tomato sieve or blended with a hand blender on in a blender. (San Marzano is best, Made in Italy is key)
1 medium Onion, slivered (can be Vidalia or any Yellow cooking onion)
1 small bunch fresh Basil (cleaned and dried, leaves only)
2 Tbl chopped Italian parsley
1 Tsp dried sage (optional, my sister in law Marie loves it)
2 Tbl Butter
Grated Parmesan (lately I’ve been using Locatelli, which my Mother in law uses)
Sugar, Salt and Pepper to taste
Olive Oil
(My mother in law adds a can of water and a can of tomato paste for every two cans of tomatoes. This makes a thicker and darker richer sauce, but it needs to cook longer too. Mine is more like a pomodoro)

Add olive oil to just cover bottom of Heavy Stock pot. Sauté onion over medium high heat until soft and slightly golden, stirring regularly. Do not let them burn or it will make sauce bitter.

Add blended tomatoes to onions and bring to a low simmer.

Add chopped basil, parsley, handful of sugar, half a handful of salt, 20 turns of a pepper mill to simmering sauce.

Keep it at a nice hearty simmer and remember to stir pot every 15 minutes so it doesn’t burn or stick to bottom of pot.

When sauce starts to lose it’s bright red color and tastes less acidic, sprinkle a few handfuls of grated cheese to sauce.

Add Butter at this time and check seasonings. If it is too sweet or bland, add salt and a little more cheese.

After about an hour, sauce should have a nice golden look to it. The longer it cooks the better it is. It is also okay to turn it off at this point and let it rest and turn it on again later before making pasta. When it sits it tends to take on more flavor.

 You can add meatballs to this recipe and it will be delicious.



   When my husband became allergic to garlic I had to make a sauce that would please the whole family. This one works
every time, in fact, you can even make it without onions as well for the very very sensitive.






****************************************
ANN’S EGGPLANT SPAGHETTI LASAGNA

4 large eggplants (make sure they are very firm, no bruises) or 10 small Japanese eggplants
Double order of ANN’S BASILIGOL SAUCE
4 Large balls of Fresh Mozzarella or you can use polly-0 whole milk grated mozzarella in the bag, you’ll need about 2-3 bags
Fresh grated Locatelli or Parmesan
2 Lbs. of regular size spaghetti (you can also use spaghettini, but nothing thinner)

Slice eggplants into 1/8" disks and lay slices on a large platter and sprinkle salt over each layer. When all are sliced salted and layered, cover with saran wrap and set heavy objects on top (like can’s or bottles) to weight them down. This is to leach the liquid and bitterness out of the eggplant. Let stand for 1/2 hour then rinse slices and press water out of each slice using the palms of your hands.

Once eggplant is prepped, brush each piece on both sides with oil and set under broiler and cook till golden, turn and cook other side till golden. Some will char a little, don’t worry. If you have a barbecue, you can grill them or you can brush them with oil and pan sauté them. They tend to absorb more oil that way.

*Note: My mother in law peels her eggplant then sautés it in vegetable oil. It gives a softer smoother flavor and both are good.

Once cooked, drain on paper towels and set aside.

Meanwhile fill a large pasta pot or two is you need and bring water to a boil. Salt the water very well. A big handful or two of kosher salt will do the trick. Most people under salt the water and their pasta tastes bland.

Also warm the big pot of sauce if it has been refrigerated, but it doesn’t have to be hot.

Have the mozzarella grated and waiting in a bowl. Don’t grate to far in advance as the milk will separate in it and it will get sticky.

Have the grated Locatelli ready as well at room temp if possible.

Cook your spaghetti but don’t over cook it. It should be just a tad underdone or aldente. Don’t forget you will be baking this again in the oven and you don’t want it too starchy.

Drain pasta in a colander and let cool a bit.

Once every thing is ready it is time to assemble the lasagna

Preheat oven to 375 degrees

Lightly cover bottom of big lasagna pan with sauce (any deep dish casserole will do, the bigger the pan, the more people you feed, just make sure you have enough pasta for two layers)

Evenly spread half the drained spaghetti into the pan

Sparingly cover pasta with sauce (always use sauce sparingly as you don’t want to soak the lasagna and you want some sauce left over to serve on the side as it drinks it up while cooking)

Lay half the eggplant over pasta (save nicer pieces for top layer)

Sprinkle generously with mozzarella

Sprinkle less generously with grated Locatelli

Cover with a little more sauce
Then begin next layer same as first, ending with sauce. You should see the cheese through the sauce and if the corners look dry add a little sauce there, so they don’t stick.

Bake for about 40-60 minutes, but check to make sure the top doesn’t burn.

When it is golden and bubbling it is ready

Take out of oven and let stand for at least 15 minutes to cool. It will make it easier to cut.

Serve with sauce and grated cheese on the side.

 p.s. leftovers of this are even better then the first night you serve it. Don’t ask my why.


   Ask Stacey Sher what she thinks of this dish and she will tell you “I insist Ann make it for me whenever I come to New York” and guess what, I do...



********************************
KAREN LEE’S LO MEIN NOODLES


Dressing: make in advance for added flavor
2 tbs. Japanese Soy Sauce
1/2 tbs. sesame oil
2-3 tbs. peanut oil
1 clove crushed garlic (remove later)
1 tbs. julianned pickled ginger (can get at Morris Market or any Asian market)
2 scallions finely chopped
2 1/2 tbs. sherry vinegar (aged 25 years available at Zabars)
ground pepper

For Noodles:
1/2 lb egg noodles or Rafetto noodles at Fairway
1/2 tbs. sesame oil
2 cups of either: sugar snap peas, asparagus or haricot vert, Blanched and chopped
2 Carrots mandolined into fine sliver or grated in a Cuisinart, blanched and shocked.
Toasted Pine Nuts

Cook and drain noodles and spray with cold water and drain again and toss with 1/2 tbs. of sesame oil.

Blanch and shock in ice water chosen veggies, drain and add to noodles along with carrots.

Toast pine nuts in a dry fry pan till golden and toss with noodles.

Add dressing and toss and serve.

   Karen made this as a quick dish to serve us when we showed up for a class one night. No reason, she just threw it together and it was so good we demanded the recipe, as she hadn’t included it in that nights notes. It was just a little something to tide us over. I found it scribbled on a piece of paper wedged among her other recipes and had to get it down for posterity. It is so refreshing and great and easy.





++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
MAINS

Caroline’s Egg Brunch................................................................44

Ann & Marie’s Unbeatable Meatloaf......................................45

Lucille’s Lamb In The Oven.......................................................46

Tuna Tonnato................................................................................47

Donna’s Chicken Cutlets w/Mushroom & Lemon..............48

Caroline’s Rellanos Casserole...................................................49

Cousin Cathy’s Beef Stew..........................................................50


**************************
CAROLINE’S EGG BRUNCH

10 Slices White Bread
9 Large Eggs
2 Lbs. Sweet Italian Sausage or Fresh Breakfast Sausage (each will give a different flavor, your preference)
1/2-3/4 lb of Chedder Shredded
1 pint of whole milk (2 cups)
1/4 lb of melted butter (optional, but it does taste that much more rich with it) for at least 6 hours and up to 24 hours.

Preheat oven to 350 and bake for 45 minutes to an hour till lightly browned a

Take sausage out of casing and cook in a non-stick frying pan until Beat eggs and milk together

In a casserole layer alternately bread then shredded cheese until used up leaving a layer of cheese on top

Sprinkle cooked sausage evenly on top

Pour egg/milk mixture over entire casserole

Cover with saran and refrigerate overnight

Bake at 350 degrees for 45 minutes (making sure it is cooked through, bubbly and browned on top)
cut into pieces within the hour of completion

Note: I recently found an alternate to this recipe:

1 Lb sweet italian sausage, squeezed out of casing, browned & drained on towel

1 medium onion chopped and sautéed in sausage pan until golden

12 slices white bread, quartered with crust on, using half of it to line a 13 x 9 x 2” butter greased pan
then sprinkle with half the sausage, half the onion and 4 oz (half) of the grated cheddar cheese.

Then make a top bread crust and add rest of sausage, onion and 4 more oz of cheese.

Whisk together, 8 eggs, 4 cups low fat milk, 1 Tsp. dijon mustard, salt & pepper.

Pour evenly over casserole and cover with plastic wrap, refrigerate nd puffy.


   Caroline Cooper-Kimmel is one of my best friends. When ever she makes anything, it is gruelingly complex. This recipe thankfully is not, which is why I love it.






*****************************************
ANN & MARIE’S UNBEATABLE MEAT LOAF

Loaf:
1 1/2-2 Lbs. ground round beef
2/3 cup of whole milk
3 Slices white bread (like Arnold) grated coarsely
1 egg
1 tsp garlic salt (not powder)
1/2 tsp salt
1 heaping tbs. Dijon Mustard

Topping:
3 tbs. Brown sugar
1/4 tsp ground nutmeg
1/4 cup ketchup
1 tsp dry Coleman’s Mustard


Preheat oven to 375 degrees
In a large bowl add all loaf ingredients and combine using your hands

Form into a loaf (it will seem a little soggy, but that’s what makes it good) and flop into a 9 x 12 pyrex baking dish

Bake for 20 minutes

During this baking time combine all topping ingredients ( you can double the topping, we do cause it tastes so good)

Pour on top of meatloaf at end of first 20 minutes and bake for 30 minutes more

It will be bubbly and cooked through to medium inside. If you like well done, cook longer, but we find this time is just about perfect

Serve immediately (we serve it with buttered noodles or elbows and candied carrots)

   When Richard wrote “Bridges of Madison County” he referred to this meatloaf, which Ms. Streep’s character made Clint for dinner. When they made the “Bridges” Cookbook, they put in a meatloaf recipe that is not even close to this. What a mistake they made!




*******************************
LUCILLE’S LAMB IN THE OVEN

3-4 Lbs. of Butterflied, boned Leg of Lamb (This can also be make faster with 6 nice sized shoulder lamb chops, if you do it this way bake at 425 for 45mins-1hour, making sure meat does not get dry. Remove meat and follow same directions)
2 Lbs. of dried Perciatelli (Ronzoni #6) or Di Cecca brand, also called Bucatini
3-2lb cans of whole Italian San Marzano Tomatoes, use a sharp knife and cut tomatoes up in the can
1 Large yellow onion slivered (see Lucille’s Onion Fettucine for how to cut onion)
8 Leaves of fresh basil, chopped
Salt & pepper
Grated Parmesan Cheese

Preheat over to 325 degrees
In a large casserole or lasagna pan, center lamb and cover with all the tomatoes, onions, basil, generous sprinkles of salt, pepper and cheese.
Then add about 1/2 a cup of water, distributing evenly

Bake for 2 hours

Remove meat (if it is cooked to your liking, it should be medium, don’t cook too long) set aside

If remaining sauce looks watery, raise temp to 450 and cook a while longer till tomatoes take on a roasted look. Don’t let it dry out as this is your sauce

While meat is cooking bring very large pot of water to boil, salt water and cook pasta according to time on box, do not over cook.

Drain pasta and add to roasting pan of sauce and blend to incorporate

Slice Lamb and lay on top of pasta and serve with plenty of cheese on the side



   My mother in law is one of the greatest cooks I know and I’ve never seen this anywhere but in her home. It is truly great.



*****************
TUNA TONNATO

1 Celery Rib
1 Medium Carrot
1/2 Medium Onion
1/4 cup Wine Vinegar
Salt
1 LB fresh Yellow fin Tuna, cut about 1” thick
1 Tsp Finely Chopped Garlic
2-3 Flat Anchovy Fillets, chopped finely
2 Tbl Finely Chopped Capers
1/4 cup Fresh lemon Juice
1/3 Cup Extra Virgin Olive Oil
1 Tsp Dijon Mustard
Freshly Ground Pepper

In a deep sided skillet, combine celery, carrot, onion, vinegar, a pinch of salt and 1 1/2” of water, turn the heat to medium high, cover and boil for 10 minutes

Put in the tuna steak. Do not cover. When the water returns to a boil, adjust heat so that it simmers gently. Then cover and cook the tuna until it is pin in the center, about 5-8 minutes.

Meanwhile, in a bowl, combine garlic, anchovies and capers with the lemon juice, olive oil and mustard. Season with salt and pepper and beat with a fork to combine.

Remove tuna from skillet and pat dry. Slice it in 1/2” slices.

Choose a deep glass or ceramic dish that can contain the tuna in a single layer. Lightly spread some of the sauce over the bottom of the dish. Put in the tuna slices, Laying them flat and cover with remaining sauce, spreading it evenly.

Cover the dish with plastic wrap and let the tuna stand at room temperature for 6-8 hours. (Note: The tuna is even better if refrigerated 1 to 2 days, but bring to room temp. before serving).



   As a lover of Vitello (roast veal) Tonnato, this is a good way to get your fix with much less fat and most delicious. You can also use thin slice poached boneless chicken breasts instead of the tuna. Slice the chicken horizontally to get large flat slices.

 NOTE: This looks like it has egg in it, but it doesn’t for those allergic to them.






**********************************************************
DONNA’S CHICKEN CUTLETS WITH MUSHROOMS & LEMON


10 Chicken Breast Cutlets, trimmed and pounded thin
Bread Crumbs with Grated Parmesan, Chopped Parsley, Salt & Pepper
4 Eggs beaten with Milk
Light Corn Oil for frying
2 Sticks plus 2 Tbl of Butter
1 1/2 cups fresh Lemon Juice
10 Thin Slices of Lemon
1 Lb sautéed sliced fresh mushrooms (or 1 can of B&B slice mushrooms in a pinch



Preheat oven to 400 degrees


Saute cutlets in corn oil till golden brown.

Meanwhile, sauté mushrooms in 2 Tbl butter, set aside.

Also melt two sticks butter in small saucepan and add lemon juice over low heat.

Lay drained cutlets in a large lasagna pan, side by side. Put a slice on top of each and sprinkle mushrooms around.

Pour melted butter w/lemon juice over cutlets and bake in oven till bubbly.

Serve with rice with pan juice added.


   Richard’s ex-sister-in-law Donna, made this for us one night. What you have to understand is that Donna eats a very limited menu of food, but she can cook like a bandit. It the most extraordinary thing. This dish was so amazing, I couldn’t wait to serve it at home, which I did a week later to Mercedes Ruehl, who thought it was spectacular. That was years ago and I had forgotten all about it, when I unearthed the recipe while compiling this record. I plan to make it this week!





************************************
CAROLINE’S RELLANOS CASSEROLE

1/2 LB Ground Turkey
1 Cup chopped onions
1 3/4 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp pepper
1 1/2 tsp dried oregano
1/4 tsp salt
1 - 16 oz. can fat-free refried beans (el paso brand)
1 package frozen corn
2 - 4 oz. cans chopped green chilies, drained (el paso brand)
1 package pre-shredded Colby or Monterey jack cheese
Topping:
1/3 cup flour
1/2 tsp salt (yes another)
2 large eggs, lightly beaten
2 egg whites, lightly beaten
1 1/3 cups skim milk (or whatever you have in the house)
1/8 tsp (or more if you like really hot) Tabasco sauce

Preheat over to 350 degrees

Cook Turkey and onion in a non-stick skillet until browned, stirring to crumble.

Remove from heat and stir in cumin, oregano, garlic powder, salt, pepper and refried beans.

Arrange on can of drained chilies in an 11 X 17” baking dish. Top with 1/2 cup of cheese.

Drop spoonfuls of turkey mixture onto cheese and spread gently, leaving a 1/4” border around edge of dish.

Top/sprinkle evenly with frozen corn and top again with 1/2 cup of cheese

Combine flour and salt in a bowl: gradually add remaining ingredients: milk, tabasco, eggs, egg whites. Whisk until totally blended.

Pour over casserole and bake at 350 for 1 hour plus 5 minutes or so until set. Let stand 5-10 minutes before serving.



   Although there are many ingredients, it is deceivingly easy and fast to make. Great left over and heated in the microwave. It sounds weird, but it’s great. Good for Super Bowl Sunday.





*****************************
COUSIN CATHY’S BEEF STEW

1 lb. Stew Beef Cubes
2-3 Carrots
6 Pearl (White) Onions, peeled
1 1/2 to 2 cups potatoes (cubed)
1 small cooking onion (yellow), slivered
1 1/4 cup tomato juice
1 1/4 beef broth
1 stick butter or margarine
a little flour
salt/pepper to taste
various spices: parsley, thyme, celery salt, oregano
2 bay leaves

Trim and cut beef into bite size pieces.

Roll beef in season flour (w/salt and pepper) shake off excess.

melt butter or margarine in a stew pot and add slivered onion and sauté for a minute

add beef cubes and cook over medium heat until browned

add tomato juice and beef broth. Stir.

Add spices. Stir.

lower heat, cover pot and simmer for 1 1/2 hours, stirring occasionally

Add chopped carrots and whole peeled onions. Stir and continue simmering for 1/2 hour

Add cut up potatoes. Stir and simmer for another 1/2 hour or until potatoes are cooked.

To thicken sauce, combine 2 Tbl of flour with 1/4 cup of water, mix well and add to stew. Cook a little longer till all is incorporated.
(optional, I also like peas in my stew, so you can add frozen peas at the end and cook till they are done, about 10 minutes more)

 Serve with a good crusty bread.



   My cousin Cathy is a great home cook. When I was going out of my mind, living in Boston in the early in 1980, she kept me sane, with her good sense and good cooking. This is a favorite and easy recipe of hers that I cherish.








++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
DESSERTS

Alison’s Plum Torte.....................................................................52

Lorraine’s Rice Pudding.............................................................53

Hannah’s German Fruit Soup & Farina Pudding................54

Susan’s Lemon Soufflé w/Raspberry Sauce..........................56

Alison’s Chocolate Peanut Butter Bites..................................57

Pamela’s Apple Crisp..................................................................58

Ruth & Joyce’s Lemon Squares..................................................59

Christine’s Lemon Bars...............................................................60

Lorraine’s Raspberry Jell-O Mold................................................61

Lorraine’s Flan...............................................................................62

Patty Ann’s Cream Puffs............................................................63

Tarte Tartin....................................................................................64

Paulette’s Sacher Torte................................................................65

Moustache Cafe Chocolate Souffle..........................................66

Susan’s Elegant But Easy Torte.................................................67

Riverdale Parent Apple Muffins...............................................68

Aunt Anne’s Anisette Biscotti...................................................69



************************
ALISON’S PLUM TORTE

3-5 large dark plums (but really any kind of summer plum is great)
In winter you can substitute apples, pears or berries
1/2 cup unsalted butter, softened
3/4 cup sugar
1 cup unbleached flour
1 tsp baking powder
pinch of salt
2 eggs
1 pitted lemon (for squeezing over top)
Sugar (for dusting top)
Cinnamon (for dusting top)


Preheat oven to 350 degrees

Cut around towards the pit of the plums and twist apart to create halves

Slice each half into 1/8” slices. Cut until all plums are sliced

Grease a 8 to 10” spring form cake pan (the bigger the pan the flatter the torte)

Cream together softened butter and sugar

Add flour, baking powder, eggs and salt and beat well

The batter will be stiff. Spoon into spring form pan

Place plum slices gently in a fan like pattern around the outside edge of of batter, in smaller and smaller circles till covered.

Do not smush them down.

Sprinkle top evenly with first sugar, then squeeze lemon all over top and dust with cinnamon

Bake 50-60 minutes. It will be done when toothpick inserted comes out clean

Allow to cool in pan, then remove spring form side

Place on a platter without taking it off bottom of pan.

It can be served then, but tastes great for the next few days

   When Alison brought this dessert over, it tasted so complex, I thought it would be impossible to make. Not only is it easy and fast, but eating some the next morning with coffee makes it unbeatable, that’s if there is any left.





*************************
LORRAINE’S RICE PUDDING

1 cup Rice (Carolina)
1/2 gallon whole milk
1 cup sugar
5 beaten eggs
1 tsp vanilla
Cinnamon

In a heavy pot cook over medium heat, stirring frequently, the rice, milk & sugar
After 1 hour take off heat and blend in well the eggs & vanilla
Pour into serving dish and cover
Refrigerate overnight
Uncover and sprinkle with cinnamon and serve



   Richard cousin Lorraine is one of the family’s great cooks and when she comes for dinner, she always brings the rice pudding.






***************************************
HANNAH’S COLD GERMAN FRUIT SOUP
WITH FARINA PUDING


Soup:
1 1/2 Lbs. Dark Red Cherries. Pit them with a cherry or olive pitter
3 Small cartons of Blackberries (if in season, can make without but better with)
1 Quart Water
1/2 cup sugar
3 tbs. cornstarch
1 tsp vanilla
1 Cinnamon Stick
Juice of 1 lemon

Farina Pudding:
2 Cups Whole Milk
1/4 Cup Sugar
1/2 Cup Farina
1 Tbl. Butter
2 Eggs
1 Tsp. Vanilla
2 Egg Whites
Pam non stick cooking spray

For Pudding:

Boil Milk and Sugar

Add Farina

Stir and cook the farina over love heat until thick.

Add and stir until melted Butter

Remove from heat.

Beat eggs in, one at a time

Cool. Then Add Vanilla

Place in a bowl and whip until stiff, but not dry Egg Whites

Fold into the farina mixture.

Pour into a nice ring or jellow mold, lightly sprayed with Pam (a soufflé dish is okay then you can spoon it out instead of slicing the ring)

Refridgerate overnight

When ready to serve, place a larger plate over ring/mold and turnover. Then you can add a slice to the soup.

For Soup:

Bring to boil cherries, sugar, lemon juice, cinnamon stick and water

Reduce heat and simmer long enough to cook fruit through (do not overcook)

Remove cinnamon stick

Combine cornstarch with 3 tbs. of water and add to hot soup

Beat to remove any lumps

Add vanilla

Remove 1 cup of fruit from soup and reserve

Blend rest till smooth and add reserved fruit back in

Add Blackberries to hot soup till they soften just a bit.

Let soup cool, then refrigerate overnight.

Upon serving, ladle a large spoonful in a shallow bowl

Add a hearty slice or spoonful of Farina Pudding in the middle of the bowl

Soup and pudding will keep like this for several days until you are ready to serve it


   The first time I ate this dish, was when I was in 10th grade. Caroline’s family dined each night very formally with full service and butlers etc. They are of German descent and eat incredible food. This soup goes down in the history books as one of my fondest eating experiences ever.




**************************************************
SUSAN’S LEMON SOUFFLE WITH RASPBERRY SAUCE

6 large eggs, separated
1 cup sugar
Juice and Zest of 1 Lemon
2 containers of fresh raspberries

In a saucepan, cook raspberries over medium high heat until they begin to fall apart

Cool and strain into a small pitcher for serving

Take yolks and sugar and using a hand held electric beater mix until it becomes light yellow in color, about 3 minutes

Add lemon juice and zest and blend again to mix

Beat egg whites until they form peaks

Gently fold beaten egg whites into egg yolk mixture with a spatula until combined without breaking down the egg whites. Should remain fluffy (don’t over mix)

Grease a standard size soufflé ramekin with butter and add egg mixture
(recipe can be made up to this point and refrigerated, covered with saran, until 1 hour before serving, which is handy for dinner party)

One hour before serving preheat oven 325 degrees

Set the soufflé dish in a pan of water so water comes 1/3 of the way up the dish
Bake for 1 hour, serve immediately with pitcher of berry sauce to spoon over each serving


   Susan is my one of my oldest and best friends and this soufflé was the first one I ever made and it made me think they were easy. I’ve gone on to do chocolate soufflés since using this recipe as a base and they’ve been great as well. It’s very easy and impressive for guests.




*********************************************
ALISON’S CHOCOLATE PEANUT BUTTER BITES


3/4 cup brown sugar
1 lb confectioners sugar
8 tbs. (1 stick) sweet butter, softened
2 cups smooth peanut butter
1 cup unsalted peanuts
12 oz semisweet chocolate
1 tbs. sweet butter


Mix first five ingredients together (by hand is best)

Pat into ungreased jelly roll pan (15 x 10”, 1” deep)

Flatten top with rolling pin

Melt chocolate and butter in double boiler.

Spread chocolate on peanut butter mixture

Cut into bite size squares, chill at least 15-20 minutes, then remove from pan

Serve chilled or frozen


   Alison specialty is desserts. She always shows up at our house with a dessert in hand and it is something I always make her give me the recipe for. I have yet
been able to make a pastry crust as light and flaky as hers and don’t try anymore.







***********************
PAMELA’S APPLE CRISP


3 Granny Smith apples (about 1 1/2 Lbs.)
2 McIntosh apples (about 1 lb)
3 tbs. maple syrup
2 tbs. lemon juice
1 tsp lemon zest

Preheat oven to 400 degrees with rack in middle of oven

Core, peel and thinly slice apples,

Toss with maple syrup, lemon juice and zest

Let stand 15 minutes

Spoon into 8 cup oven proof dish apples and juices that have collected and add topping

Crunchy Oat Topping:
2/3 Cup packed golden brown sugar
1/2 cup unbleached flour
1/2 cup old fashioned (not quick cooking) rolled oats
1/2 tsp ground cinnamon
1/4 tsp salt
6 tbs. (3/4 stick) chilled, unsalted butter, cut into small pieces

In processor, combine brown sugar, flour oats, cinnamon and salt and pulse to blend

Scatter the butter over the mixture and process until soft, crumbly and lumpy cookie type dough forms
(It can be prepared up to 2 days ahead, covered and refrigerated)

Refrigerate for at least 1/2 hour before using

Add topping to apples and bake 35-45 minutes till bubbling and browned

Let stand on rack for at least 10 minutes. Serve warm or cold with Vanilla Ice Cream


   This is a great fall dessert, when the apples are at there peak. Try it with some of the more exotic apples, but be sure they are ones recommended for baking and won’t turn to mush. Pamela Morgan is a Riverdale Country School mom, who has her own catering company and store called Flavors on West 18th street.



**********************************
RUTH & JOYCE’S LEMON SQUARES

1/2 cup Butter
1/2 cup Powdered Sugar
1 cup All Purpose Flour
pinch of Salt
2 Eggs, lightly beaten
1 cup Sugar
2 Tbs... Flour
grated rind of 1/2 lemon
2 Tbs.. Lemon Juice
powdered sugar


Preheat oven to 350 degrees.

Combine first four ingredients using a pastry blender.

Pack in 8” square pan.

Bake for 15-20 minutes.

Meanwhile, combine remaining ingredients.

Pour over baked base and bake again 15-20 minutes

Sprinkle with powdered sugar.

Cool and cut into squares or bars.

Freezes well.

 note: I have found this works best in pyrex if you have it.

   Since telling friends of this compendium of recipes, I have added this one from my friend Margie Simkin. I have yet to find a lemon square recipe that didn’t taste too much of raw egg. This one will hopefully be the one, as I have yet to try it out, but when I do, I will amend this notation.






***************************
CHRISTINE’S LEMON BARS

Crust:
1 cup Butter
1/2 cup 10x Sugar
2 cups flour

Filling:
4 eggs
2 cups granulated sugar
1/2 cup fresh lemon juice
1 tsp. grated lemon zest
1 tsp baking powder
pinch of salt
1/4 cup flour

4Preheat oven 350 degrees:

For crust:
Mix butter and sugar.

Stir in flour.

Press into jelly roll pan.

Bake for 15 minutes.

For Filling:
Beat eggs till fluffy. Add sugar, lemon juice and zest.

In a separate bowl, combine flour, baking powder and salt.

Fold into egg mixture.

Spread over baked crust.

Bake again for 25 minutes.

Cool slightly and cut into 2” squares.

Remove from pan while still warm.


   These are the only lemon squares that I’ve ever had that didn’t taste of raw egg. Which is why they are perfection in my book.






**************************************
LORRAINE’S RASPBERRY JELL-O-MOLD

3 boxes raspberry Jell-O
3 cups boiling water
1 pkg. frozen raspberries
1 can drained crushed pineapple
1/2 cup crushed walnuts
1 16 oz. sour cream

Make Jell-O w/water

Add fruit and pour 1/2 of mixture into a rectangle pan.

Put in refrig and let set.

Once it is set, smooth sour cream over mixture and add remaining 1/2 of
Jell-O mixture on top.

Put in refrig.

Do not cover now or when you first put it in the refrig.
 Pretty simple, huh.


   After years of begging but not really pinning Lorraine down, this year I begged once more and with the advent of e-mail, was able to get it in a jiffy, which is how this recipe works. Quick, easy and delicious as well as being quite refreshing after a big holiday meal.







*******************
LORRAINE’S FLAN

Flan: 4 eggs 6 eggs
1 cup sugar 1 1/2 cup sugar
2 lg. cans evaporated milk 3 lg. cans evaporated milk
1 tsp. vanilla 1 1/2 tsp. vanilla


I make the recipe on the right it is 1 1/2 times the original so it's a little bigger. It depends on the size pan you are using.

Preheat oven to 350 degrees.

First grease your pan and place it in a large aluminum pan filled with a little bit of water. You know what I mean because you are cooking a custard.

Then you mix all ingredients whatever size you choose.

Then in a pot on the stove get one cup of sugar and liquefy it.

Just cook it and keep stirring it all by itself in the pot, it turns to liquid. 4This is your topping.

When it is a smooth caramelized liquid pour it into the greased pan. 4Then slowly add your liquid mixture.

That's it.

Bake it at 350 for about one hour and and 5 or 10 minutes. (This is the tricky part. It depends on your oven. If you start to see holes in the top then you are overcooking it. It should look like it is firm, but yet wiggly. This is really trial and error. Once you make it you know what it should look like.)

   Along with the Jell-O mold, these two recipes are the cornerstone to dessert at holiday time in the Rossi household. I have yet to perfect the flan, but I will keep trying.






*****************************
PATTY ANN’S CREAM PUFFS

Shells:
1 cup flour
1/2 cup crisco
4 eggs
1/2 tsp. salt
1 cup water

Filling:
1 pkg vanilla my-t-fine instant pudding
and use only 1 1/2 cup milk
1 tsp. vanilla/optional patti didn't use
2 pint of heavy whipping cream whipped
fold them together

Bring to boil water and crisco over heat

Add flour stirring till it comes awry from side of pot

Then take off heat immediately

Cool

After 10 minutes add eggs w/electric mixer one at a time

Spoon w/teaspoon onto pammed sprayed cookie sheet

Cook at 425 electric about 15 to twenty minutes

Cool completely then cut.
Then whip cream and add to pudding.

 Don't fill till just before serving


   All I can say is these are the lightest fluffiest things I’ve ever eaten. Try to each just one...yeah right.






****************
TARTE TARTIN


3 Tbs. Sweet Butter-softened to room temp (you can microwave on defrost for 20 seconds for desired softness)
2/3 Cup of sugar
6 medium Golden Delicious or Granny Smith (or Gala if you can get them) cored, peeled and cut into quarters
1 Think sheet of puff pastry cut into 12” circle

Preheat oven 350 degrees:

Spread softened butter evenly inside a good heavy-duty non-stick 11” frying pan (it will be thickly applied)

Sprinkle the sugar evenly over butter, turning the pan to coat evenly.
Beginning at outer edge, lay the apple pieces peeled side down side by side in a concentric circles, fitting apples closely together.

Place pan over low flame until butter melts, then turn heat to medium high and cook without stirring until sugar turns a rich brown color, about 30 minutes.

Remove from heat and press apples gently to fill in any spaces between them.

Place pastry over apples, tucking in any edges inside of pan. Bake in the oven until pastry is golden brown (about 30 minutes).

Remove from oven and allow to rest for 15 minutes, no longer or it will stick.

To unmold, run a thin knife around inside edge of pan. Place a serving platter over pan and invert to release tarte. If any pieces stick to pan, gently remove them and reposition on the tart. Serve hot or warm with plain or with creme fraiche or vanilla ice cream.


   This was a recent New York Times recipe that was so simple, I was amazed. I had tried this once via a Julia Child method that had me squirting the hot melted sugar all over the apples with a turkey baster...this however is the real way to do it and so much easier too!






*****************************
PAULETTE’S SACHER TORTE

FOR CAKE:
1 stick unsalted butter
3/4 cup semi sweet chocolate bits
1/2 cup milk
1 cup(slightly less) sugar
3/4 cup flour
2 eggs
2 tsp baking powder
1 tsp vanilla extract
Jar of favorite brand of Raspberry Jam
FOR ICING:
2 Tbl instant coffee with a little warm water added to make thin paste (cooled, make this first)
1/2 to 3/4 cup semi sweet chocolate bits
1 Tbl unsalted butter

Preheat oven to 400 degrees

Butter and flour 2-8” spring form pans

melt chocolate and butter over very low heat. Cool slightly and put in mixing bowl and add milk, sugar, eggs, flour, vanilla and baking powder.
***don’t stir until all ingredients are added!

Beat with wire whisk a few minutes until very smooth

Bake in the two prepared pans for 15-20 minutes. (don’t over bake)

Allow to cool.

When cool, evenly spread a thin layer of jam on bottom layer. Gently lay next layer on top. Spread another layer of jam. Then you are ready to ice the cake on top and on the sides. This icing with harden a bit after it cools, so when you cut into it, the jam is a nice surprise.
For Icing:

Heat the ingredients over very low flame. 4Add a little cold water if necessary to obtain spreading consistency as sometimes the icing can thicken up. Try not to add too much water as it will take the shine off the icing when it dries.


   A guy I almost married many years ago, Jeff Barclay, his mother made this cake. I have yet to get it perfectly right, cause I’m a lousy baker, but even when it doesn’t look it’s best, it is ridiculously delicious and impressive. It doesn’t take long and you probably have most of these ingredients hanging around the house.






******************************************
MOUSTACHE CAFE CHOCOLATE SOUFFLE


7 Oz. Dark Unsweetened Baker’s Chocolate
1/2 Cup Milk
1/2 Cup Sugar
4 Eggs
6 Egg Whites (room temperature)
Butter
Powdered Sugar
Whipped Cream

Preheat oven to 350 degrees

Combine unsweetened chocolate, milk and 7 Tbs. sugar in top of a double boiler over simmering water.

Cook, stirring occasionally until sugar and chocolate are melted.

Remove from heat and let stand 10 minutes

Drop egg yolks into chocolate mixture using a wire whisk and mix until blended.

Beat egg whites with electric beater/mixer until stiff.

Add one remaining Tb. of sugar and continue beating until blended.

Using a wire whisk, add 1/3 of egg white mixture to chocolate mixture and whip until blended.

GENTLEY FOLD remaining egg whites into mixture using a spatula, until color even’s out.

Butter 6 individual soufflé dishes covering entire inside surface or one large soufflé dish.

Sprinkle with granulated sugar.

Fill dish/dishes to rim with mixture.

Bake 20 minutes until soufflé puffs up out of the dishes. A little longer for larger single dish.

Dust with Powdered Sugar and serve at once with whipped cream.


   A mutual friend of Stacey’s and mine once requested (she was crazy about chocolate soufflés) I make this in her kitchen one night, out of the blue, where she had none of the right utensils. I had to do everything by hand (no electric mixer, no wire whisk, etc.) and I thought it was going to be a disaster. Guess what? It was the best version of this dish I have yet to make since that time. Who says soufflés have to be difficult...it’s all in the mind.






************************************
SUSAN’S ELEGANT BUT EASY TORTE

Juice of one Lemon
Sprinkle of Cinnamon
1 Cup Sugar
1/2 Cup Butter (softened)
1 Cup Flour
1 Tsp. Baking Powder
Pinch of salt
2 Eggs

Preheat oven to 350 degrees

With electric mixer/beater cream sugar and butter together till smooth.

Add flour, lemon juice, baking powder, salt and eggs and beat at low speed till well combined.

Turn mixture into a 9” greased spring form pan.

Sprinkle generously with Cinnamon.
Bake for one hour, cool, remove from pan, dust with powdered sugar and serve.


   Susan says this is a lovely quick cake, good for snacking with coffee, when the ladies drop in for a visit.






**************************************
RIVERDALE PARENT’S APPLE MUFFINS

4 Apples
1/2 Tsp Cinnamon
1 Tbs. Sugar
1 3/4 Cups Flour
1/4 Cup Sugar
2 Tbs. Baking Powder
2 Tsp. Salt
1 Egg
6 Tbs. Vegetable Oil
1/2 cup Water

Preheat oven to 400 degrees

Peel and cut apples into small pieces.

Mix cinnamon and 1 Tbs. sugar and set aside

Sift Flour, 1/4 cup sugar, baking powder and salt.

Mix together egg, oil, water and apple pieces

Mix dry sifted ingredients with oil mixture

Spoon into cupcake pan/muffin tin

Sprinkle the tops of the muffins with Cinnamon/sugar mixture

Bake for 5-10 minutes


   Made these in school one day and they are fabulous! Make them with your favorite child and let them do all the work. It is practically a foolproof recipe.





***********************************
AUNT ANNE’S ANISETTE BISCOTTI

3 Eggs
1 Cup Sugar
1 Tsp OIL OF ANISE (look for this on the web. You do NOT want extract, only oil)
1/2 Cup Vegetable Oil
3 Heaping Tsp. Baking Powder
2 1/2 to 3 Cups Flour

Preheat oven to 375 degrees

Beat eggs and sugar until creamy.

Then add oil of anise and vegetable oil.

Then add 3 heaping Tsps.. baking powder, beating after each one.
Add 2 cups flour and combine, holding back some of the flour and adding till it is a nice glossy dough and not too dry. You probably won’t use all 3 cups.

Turn out on a table and divide into 4 loaves and shape each into a fat cigar or football type shape.

Bake two loaves for at a time for 20 minutes on parchment paper covered cookie sheet.

Remove and cut each loave into cookies diagonally. Place back in oven and toast slightly on each side.

Do not over cook or they will become dry and crumble.


   Aunt Anne has the lightest touch when it comes to pastry. I have made these several times and even though they come out delicious, they never seem as good as when she makes them. One day I will get the knack. She promises to make them with me so I can see where I am going wrong.





++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
OTHERS

Susan’s Challah............................................................................71

Play Dough recipe.........................................................................72

Potato Latkes................................................................................73




*******************
SUSAN’S CHALLAH

5 cups unbleached flour
1 1/2 tsp Salt
1/3 cup of Honey
1/3 cup of vegetable oil
1 packet fleishmann’s yeast
1/2 to 2/3 cup warm water
2 eggs

For two loaves:
Place a drop of the honey in the warm water and add yeast and stir. Let it proof for about 15 minutes until frothy or showing some activity

Put flour and salt in bowl and mix. Make well in the center and add yeast mixture

Stir with wooden spoon and slowly gather in flour

Then add the remaining honey and mix

Then add eggs one at a time, mixing in before add next egg

Then add the oil and knead dough until it is smooth

Place in a large oiled bowl and cover with saran and put in a warm area and allow to rise for at least 1 hour and not more than 3 hours

Flop dough onto a smooth clean surface (formica is ideal) and cut in half.

To braid it: First shape each into a longish football shape. Then cut the dough lengthwise from one end to the other into 3 long strands, leaving it attached at top end.

Braid as you would hair keeping in mind you want is fat and somewhat tightly woven. When you get to end of the strands, pinch together and tuck neatly under to hold it together. Do the same with second loaf. Now place each formed loaf onto parchment paper (if you have baking stones in your oven) or on cookie sheets (as you will bake it on this once final proof is complete.

Cover gently with saran making sure it is not exposed to air (because this is a smooth and oily dough the saran should not stick)

At this point now preheat oven to 350 degrees

Allow the shaped loaves to rise again for 1 hour

Beat an egg and brush top of proofed loaves with egg wash

Place in center of oven and bake for 30 minutes

Let cool on cake rack for at least 1 hour before eating. This bread get better and cakier the longer it sits

This is the first bread I ever made. Thank you Susan for getting me started. I have now become quite the bread maker, growing my own starter etc. But this is the one that made me yearn to know more about the weird science of bread.






***********************************
RIVERDALE PARENT’S PLAYDOUGH

3 Cups Flour
3 Cups Water
1 1/2 Cups Salt
6 Tsp. Cream of Tarter
3 Tbs. Vegetable Oil
Food Coloring

Mix together in a pot.

Stir until mixture thickens. (Don’t make it too thin or too thick)

Let mixture cool completely!

Divide into batches and add coloring and put it closed container or plastic bag.


   There comes a day when one of you will want to have this recipe. Good for rainy day activity.





**************************************
RIVERDALE PARENT’S POTATO LATKES

6 Medium Potatoes
1 Small Onion
2 Eggs Slightly Beaten
3 Tbs. Flour
1/4 Tsp. pepper
1 Tsp. Salt
1/2 Tsp. Baking Powder

Peel and grate potatoes and onion.

Let stand 10 minutes so that liquid will rise to top.

Remove liquid.

Stir in eggs.

Add other ingredients.

Drop spoonfuls into a hot well greased skillet.

Brown on both sides.

Drain on paper towels.

Serve with Sour Cream and Applesauce.


   Great for the holiday season. No one can resist a latke every now and then. If you cook them in lard, they are even better...don’t tell anyone.







I dedicate this edition to
TYLER MORRIS
and his parents
STACEY and KERRY




With love,
Ann