VEAL in LEMON SAUCE March 2. 2010 I love veal and usually order this dish when I go to an Italian restaurant.
But this is one veal dish that I'm comfortable making at home. Make sure you get really good veal -
and have it pounded very thin.
VEAL in LEMON SAUCE Serves 4 1 lb veal scallops 1/4 cup flour 1 1/2 tsp salt 1/4 tsp
freshly ground black pepper 2 Tbs olive oil 2 Tbs butter 2 Tbs lemon juice 2 Tbs minced parsley Dip the veal slices in a mixture of flour, salt, and pepper. Heat the oil
and butter in a large skillet until it sizzles. Brown the veal in it on both sides. Have the veal flat, in
a single layer. When browned and tender, remove the veal. Pour off fat, and add the lemon juice and parsley.
Return the veal and heat, stirring well to coat veal with the lemon juice and parsley. It is
a simple dish with a simple combination of flavors- and that is the beauty of it! jacky@northshore109.com
SNAPPY COLE SLAW March 1, 2010 This is an easy and tangy cole slaw recipe. The celery seed is the key ingredient here!
SNAPPY COLE SLAW Serves 6 1/2 cup vinegar 1 Tbs butter 1/4 cup sugar 1/2 tsp salt 1/2 tsp dry mustard 1/4 tsp celery seed 1/8 tsp black pepper 1/8 tsp paprika 1/2 head cabbage, shredded Bring the vinegar and butter to a boil. Remove from heat and stir in all
the other ingredients except the cabbage. Allow to cool and pour over the shredded cabbage. Gently mix well. Told you it was easy! jacky@northshore1049.com
DEVILED CRAB February 26, 2010 If you like crabmeat- and you like a little kick to it,,, I think you'll like this!
DEVILED CRAB 1 lb. cooked or canned crabmeat 2 Tbs chopped onion 2 Tbs flour 1 tsp dry mustard 1/2 tsp sage 1/8 tsp cayenne 1 cup milk 1 Tbs lemon juice 1 Tbs barbeque sauce 1 egg, beaten 1 Tbs chopped parsley 1/2 cup bread crumbs 2 Tbs melted butter Serves 6
Melt the 3 Tbs butter and saute onion in it. Blend the flour and seasonings. Gradually add milk, stirring constantly,
to make a creamy sauce. Add lemon juice and barbeque sauce. Blend a little of the hot sauce into the egg.
Stir egg into sauce; mix well, Add crabmeat and parsley. Put into 6 individual ramekins or casserole dish. Top
with bread crumbs mixed with melted butter. Bake at 375 degrees for 15 minutes or until lightly browned.
Oh, is that good! jacky@northshore1049.com
SPAGHETTI with Bacon Sauce February 25, 2010 This is sooo bad for you....sorry. But every once in a while, you can be bad. I like
this because it's just a little different than the usual spaghetti with tomato sauce or spaghetti with clam sauce....and you
would probably have all the ingredients on hand in case you want to make it in a pinch.
SPAGHETTI with Bacon Sauce Serves 4-6 1/4 lb bacon, diced 1/2 cup chopped onion 1/4 cup dry
white wine 1 lb tomatoes, peeled and chopped 1/2 tsp freshly ground pepper 1 lb spaghetti, cooked and drained 1 cup grated Parmesan or Pecorino cheese In a saucepan, cook the bacon and onion until
browned. Add the wine; cook until almost evaporated. Mix the tomatoes and pepper; cook over low heat 20 minutes.
Taste for seasoning. Pour over the hot spaghetti and sprinkle with cheese. Good dish! jacky@northshore1049.com
CHICKEN - ROMAN STYLE February 24, 2010 You can never have too many chicken recipes, I always say. So here's another one to add to
your stash.
CHICKEN - ROMAN STYLE 5 lb roasting chicken, or capon, disjointed 1/4 cup flour 2 tsp salt 1/2
tsp fresh ground pepper 4 Tbs butter 1/2 cup finely chopped onions 1/4 cup julienne-cut ham 1/3 cup dry
white wine 1/4 tsp rosemanry 11 /2 cups pepped chopped tomatoes Rub the chicken
pieces with a mixture of the flour, salt, and pepper. Melt 2 Tbs butter in a skillet. Brown the chicken
in it. Remove. Melt the remaining butter in the skillet; saute the onions and ham for 5 minutes. Return the chicken
and add the wine and rosemary. Cook over low heat until wine is absorbed. Add the tomatoes. Cover and bake
in a 350 oven for 1 hour or until the chicken is tender. Taste for seasoning. Serves 4-5 jacky@northshore1049.com
CAULIFLOWER DELIGHT February 23, 2010 This is a pretty way to serve cauliflower. I haven't found many recipes for cauliflower
over the years that have excited me.....but this one,,,,,excites me! Hope you like it.
CAULIFLOWER DELIGHT 1 medium cauliflower Salt 1/2 cup mayonnaise 2 tsp dry mustard 2(less)
cups of shredded cheddar cheese(orange, not white!) Leaving cauliflower whole, remove leaves and woody base and
wash. Cook cauliflower 12-14 minutes in boiling salted water. Carefully drain well. Place cauliflower
in shallow baking pan. Sprinkle with salt. Mix mayonnaise and mustard. Spread evenly over cauliflower.
Sprinkle with cheese. Bake in 350 oven for about 10 minutes or until cheese melts. Serves 4-5. Note: the most difficult part of this is transferring the cauliflower from the pot to a baking dish, and keeping
it whole. If it breaks....don't fret, you can still arrange the cauliflower pieces nicely in the baking
pan and put the mayo and cheese on top-- it'll still taste great and look ALMOST as pretty! jacky@northshore1049.com
MARINATED MUSHROOMS February 22. 2010 As much as I love marinated mushrooms, I don't love paying so much for a little jar of them! So here is a good recipe for some do-it-yourself marinated mushrooms.
MARINATED MUSHROOMS 1 lb small fresh mushrooms 1/2 cup olive oil 1/2 cup red wine vinegar 2 cloves
garlic, mashed 2 Tbs prepared horseradish 1/2 tsp oregano 1/2 tsp salt Pepper, to taste
Wash mushrooms. Drop into boiling water and simmer 5 minutes. Drain. Mix remaining ingredients in a jar and shake
well. Pour marinade over mushrooms. Mix well. Refrigerate overnight. Serve with toothpicks.
Hope you like 'em! jacky@northshore1049.com
INDIAN PUDDING February 19, 2010 All the recipes I've ever found for Indian Pudding have been.... OLD!
This one is over 100 years old. I came across it in a cookbook of 'coastal cooking' at a used
bookstore in Maine. Some of the recipes in that cookbook date back to the 1600's, so I guess this Indian
Pudding recipe, at 100 years old, would be considered pretty new!
BAKED INDIAN PUDDING 4 cups milk 3 large Tbs corn meal 1 tsp ginger 1 Tb butter 1 egg, beaten 1 cup molasses 1 tsp salt 1 tsp vanilla Scald three cups of milk. In a bowl,
mix the beaten egg, molasses, one cup of cold milk, corn meal, the butter, salt, ginger, and vanilla.
Add to the scalded milk, transfer to a double boiler, and cook over hot water until thick. Pour into baking
dish and bake in a slow oven for 2 hours. Serve with cream or ice cream. Hope you like it! jacky@northshore1049.com
NOODLES withTomatoes, Cheese, and Olives Feb. 18, 2010 This is one dish that I love to make if I get a craving for Italian food, but don't want to start
taking the time to cook up a whole big pot of tomato sauce. It does the trick for me!
NOODLES with Tomatoes, Cheese, and Olives Serves 4-6 1/4 lb butter 1/4 cup olive oil 3/4
cup chopped onions 1 20- oz. can tomatoes, sieved 1 1/2 tsp salt 1/2 tsp fresh ground pepper 1 tsp oregano 1 lb medium egg noodles, cooked and drained 1/4 cup grated Parmesan cheese 1/2 lb. mozzarella cheese,
cut into 1/4 " cubes 1/2 cup sliced black olives Heat half the butter
and the oil in a saucepan; saute the onions 5 minutes. Add the tomatoes, salt and pepper; bring to a boil
and cook over high heat 10 minutes. Mix in the oregano. Melt the remaining butter
in a casserole. Add the drained noodles, 2 Tbs Parmesan cheese and the mozzarella. Toss well. Pour the
sauce over the mixture, sprinkle with the remaining Parmesan cheese and arrange the olives on top. Bake in a 350 degreea oven
10 minutes or until the mozzarella cheese begins to melt. This is good re-heated or even microwaved
-- great for leftovers! jacky@northshore104.com
STUFFED VEAL ROLLS February 17, 2010 I like to prepare these in the morning before I go to work- get the veal scallops all
stuffed and rolled. Then in the evening, it's not much work to actually cook them.
Very good recipe- one that may seem a lot fancier than it is! Well, it's kinda fancy..... :)
STUFFED VEAL ROLLS Serves 4 8 veal scallops (1 pb) 1 1 /4 tsp salt 1/4 tsp fresh ground pepper 3/4 cup finely chopped ham 1/4 cup chopped mushrooms 2/ Tbs grated Parmesan cheese 1 Tbs brandy 1/4 cup flour 4 Tbs butter 1/2 cup dry white wine Pound veal as thin as possible.
Season one side with salt and pepper. Mix together the ham, mushrooms, cheese, and brandy. Spread 2 heaping Tbs
on the unseasoned side of the veal. Roll up and tie with thread or fasten with toothpick. Roll in the flour.
Melt the butter in a skillet; brown the rolls in it. Add the wine; cover and cook over low heat 15 minutes or until
the rolls are tender and the wine is almost absorbed. Hope you like it! jacky@northshore1049.com n
CHOCOLATE COATED GOODIES February 16, 2010 I haven't decided whether to call these cookies or candies....so I opted to call them 'Goodies'-- a more
vague description that would fit EITHER a cookie or a candy! Whatever they are called, they are fun,
delicious, and soooo easy to make.
CHOCOLATE COATED GOODIES 1 cup peanuts(cocktail peanuts) 1 pkg. chocolate morsels 1 pkg. butterscotch
morsels 1 pkg. (small can) Chinese crispy crunchy noodles Melt both packages of morsels in the
top of a double boiler. Add the peanuts and the noodles, stirring to coat well. Drop by teaspoonfuls onto
a cookie sheet. Allow to harden. That's it-- no baking!
Hope you like 'em! jacky@northshore1049.com
HADDOCK with Green Sauce February 12, 2010 I just made this dish last night. It was good,,,but next time I will use MORE garlic and MORE
cumin! The measurements given here are pretty conservative!
HADDOCK with Green Sauce Serves 6 2 lbs haddock fillets, cut into 6 serving pieces 1/4 olive oil 1 garlic clove 1/2 cup minced fresh parsley 2 Tbs flour 1/2 tsp salt 1/4 tsp ground cumin Dash
of pepper 3/4 cup fish stock 2 Tbs light cream Brown fish slowly on both sides
in hot oil. Remove to a platter and keep warm. Add garlic to oil and saute until golden. Remove garlic and crush
in a mortar. Slowly work the parsley into the garlic, then blend in flour, salt, cumin, and pepper. Pour
off all but 1 Tbs of oil from skillet (There is very little excess. ) Add parsley mixture to oil in
pan and blend well.. Add stock and cream slowly and cook, stirring until thickened. Pour over fish. Try to serve this immediately while it is as moist as it can be. jacky@northshore1049.com Bwon
DUCK in SWEET and SOUR SAUCE February 11, 2010 I often order duck if I see it on a menu when I'm out at a nice restaurant.
But I rarely make it at home. Here's a good duck recipe that tastes... home-cooked,,,,,,not
like what you'd get an upscale restaurant. But that's good!---it just kind of 'fits' being prepared
at home.
DUCK
in SWEET and SOUR SAUCE
5-6 pound duck, disjointed
1/2 cup flour
2 tsp salt
1/2 tsp freshly ground
pepper
2 Tbs butter
1 1/2 cup thinly sliced onions
1 1/2 cups boiling water
1 /2 cup dry white wine
1/8 tsp ground cloves
4 Tbs sugar
3 Tbs water
3 Tbs wine vinegar
Remove as much fat as possible from the duck. Wash and dry the duck. Roll the pieces of duck in
a mixture of flour, salt, and pepper. Melt the butter in a Dutch oven or heavy casserole that you can use on top
of the stove. Brown the duck and onions in the butter. Pour off the fat. Add the
boiling water, wine, and cloves; cover and cook over low heat 1 1 /2 hours or until tender. Shake the pan and turn the
pieces frequently. Remove the duck; skim the fat from the gravy.
Cook the sugar and
3 Tbs water until it turns a caramel color. Stir into the gravy with the vinegar; cook for 5 minutes. Taste for
seasoning. Serve the gravy with the duck.
The hardest part is wrestling with the duck as you are disjointing
it! The rest is easy!
jacky@northshore1049.com
CHILLED NOUGAT PUDDING February 10, 2010This is one dessert that you won't find too often! If you've got a sweet-tooth, this will put you over the moon...
CHILLED NOUGAT PUDDING Serves 6-8 6 hard-cooked egg yolks 4 Tbs butter 1/3 cup sugar 2
Tbs rum 3 Tbs maraschino (cherry liqueur) 24 ladyfingers, split 3/4 cup Marsala or sweet sherry 2
Tbs unsweetened cocoa Mash the egg yolks with an electric mixer or wooden spoon.
Add the butter. beating until very fluffy and light. Gradually beat in the sugar, again until very light.
This takes about 3 minutes with an electirc mixer or 10 with a wooden spoon. Beat in the rum very gradually, then
the maraschino. Beat again until very smooth and light. Soak the ladyfingers
in the Marsala. Line the botton of an oblong pan with half the ladyfingers. Spread with half the cream
mixture. Beat the cocoa into the remaining half of the cream mixture and spread over the mixture already
in the pan. Cover with remaining ladyfingers. Chill for 6 hours or overnight. Turn out onto a serving
dish. Decorate with whipped cream, if desired. Delectable! (and I don't use that word lightly!) jacky@northshore1049.com
SUGAR PIE February 9, 2010 I remember how excited I was when I came across this recipe! I'd heard the song by The Four Tops
"I Can't Help Myself" -- more commonly known as "Sugar Pie, Honey Bunch" - for so many years. And
I always wondered what a Sugar Pie WAS - I mean the food, not the term of endearment.
And here it
is- found it in an old Shaker cookbook a while ago. And every time I make it, it
comes out differently! It's easy to prepare, and has just a few ingredients, so I'm not sure why the
result isn't consistent. But- it's always an adventure!
SUGAR PIE
3 eggs
2 cups brown sugar
1/4 tsp salt
1/4 stick butter
Unbaked pie shell
Cream butter and sugar. Beat eggs separately and add to creamed butter and sugar.
Mix
well. Put in an unbaked pie shell. Bake at 300 or 325 degrees for 40 minutes or until firm.
So now when you hear the song, you can think of this recipe too!
jacky@northshore1049.com
BARBEQUED CHICKEN February 8, 2010 This is such a great recipe- the chicken comes out tasty and moist- and if you want a
little extra kick to it, you can just add another drop of Tabasco!
BARBEQUED CHICKEN 1 chicken, cut into pieces( or purchase chicken wings, legs, thighs separately) 1/2 cup
flour 1 tsp flour 1 tsp salt 1 tsp pepper 1 tsp paprika Sauce: 2 Tbs brown sugar 2
Tbs vinegar 1 Tbs oil 4 Tbs ketchup 1 tsp soy sauce 1 tsp mustard 1 tsp Worcestershire sauce 3
drops Tabasco In plastic bag, put flour, salt, pepper, and paprika. Shake the pieces of
chicken in the bag and place, skin-side down, in a shallow, greased pan. Heat oven to 375 degrees. Place chicken
in oven and turn temperature down to 300 degrees immediately. Bake for 30 minutes. While chicken is cooking, prepare
sauce - combine all sauce ingredients until smooth. After chicken has cooked 30 minutes, turn pieces skin-side up and coat
with the sauce, using all of it. Bake at 300 degrees for another 30 minutes. Hope you
like it! jacky@northshore1049.com
HOT TUNA DIP February 5, 2010 Just in time for the Super Bowl.........or great anytime!
HOT TUNA DIP 2 cans (7oz) tuna fish 8 oz cream cheese Mayonnnaise Chives Curry powder Dash of sherry Chopped almonds Drain tuna well and mix with softed cream cheese.
Add mayonnaise to make a soft consistency. Add chives and curry to taste, and a dash of sherry. Turn into
an ovenproof serving dish, sprinkle with chopped almonds and bake at 350 degrees for 20 minutes. Serve hot
with crackers. Easy!- and
tastes terrific. jacky@northshore1049.com
CHEESE POPOVERS February 4, 2010 All the recipes that I share with you in "What's Cookin'" are simply recipes that
I have collected over the years,,,,from friends, from cookbooks, from my grandmother! They are ones that
I've found to be interesting-looking and, in most cases I have indeed prepared the dishes- or at least eaten
them!
I found this recipe in a wonderful cookbook that I have enjoyed for a long time. It
was printed a few years ago by the Priscilla Capen Herb Society in Topsfieild, and I picked it up at the annual
Strawberry Fesival in town. I love being able to use herbs, and this book was filled with many simple recipes
where, if you simply added the right herbs, the resulting dishes became quite special and unusual.
That is the case with this popover recipe. Not only does the cheese add an unusual touch, but the basil also gives the
popovers a great taste.
CHEESE POPOVERS
1/2 cup grated cheddar cheese
2 eggs
1 cup milk
4 oz. flour
1 /2 tsp salt
1/2 tsp basil
Grease six large muffin cups. Divide the grated cheese evenly
into the bottom of the cups. Beat togther the eggs and milk very well. Mix salt, flour, and basil together.
Make a well in the center of the flour and add the milk mixture gradually, stirring constantly. When batter
is smooth, pour it into the cups. Bake at 425 degrees for 20-30 minutes, or until the popovers are puffed
and browned.
I bet you'll enjoy these!
jacky@northshore1049.com
.
CARROT CAKE February 3, 2010 In celebration of National Carrot Cake Day today, I decided to share this particular recipe
with you. It makes a beautiful, large, and moist cake.
CARROT CAKE 2 cups flour 2 1/4 baking powder 1/2 tsp salt 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg 4 eggs, separated 1 cup sugar 1 cup oil 1 1 /2 cups grated carrots 1 cup chopped
pecans or walnuts 1/3 cup hot water Combine flour, baking powder, baking soda,
salt, cinnamon, and nutmeg. Stir and blend well. Set aside. Beat egg whites in a small mixing bowl until they
form soft peaks. Set aside. In large bowl, combine sugar and oil. Beat until well-blended. Add
egg yolks one at a time, beating well. Mix in carrots and nuts. Alternately blend in dry ingredients and
hot water. Fold in beaten egg whites. Turn batter into greased Bundt pan or 10" tube pan. Bake at 350
degrees fro 55 minutes. Cool well. Turn onto serving dish and sprinkle with powdered sugar. Happy Carrot Cake Day! jacky@northshore1049.com
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