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HOW ABOUT CHECKING OUT ANNA MAY'S COOKBOOK, IT'S NOT AVAILABLE IN  BOOKSTORES, ORDER YOUR COPY BY E-MAILING  aradece@hotmail.com

Figgy Pudding

½ lb. dried figs
1 ¼ cup bread crumbs
1 cup chopped walnuts or blanched almonds
1 cup light brown sugar
½ cup candied grapefruit peel
1/3 cup candied lemon peel
3 Tablespoons melted butter
4 beaten eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
Chop figs into small pieces, mix with breadcrumbs, add nuts and remaining ingredients. Place mixture into a greased mold and steam for 2 ½ hours, or bake in a 325 degree oven for 1 hour.
*****


NORWEGIAN CHRISTMAS COOKIES
1 ½ cups shortening
1 ½ cups sugar
1 egg yolk
1 whole egg
2 ½ cups all-purpose flour
1 cup blanched, ground almonds
½ teaspoon ground cardamom
½ teaspoon cinnamon
1 tablespoon orange juice
Cream the shortening and sugar, add the beaten yolk and egg. Sift together all the dry ingredients, mix in the ground almonds together. Slowly, blend the wet ingredients into the dry, add the orange juice. Chill the dough, then roll thin, cut in fancy shapes and bake a few minutes at 400F. They must be watched carefully or they will burn.
*******

CRANBERRY CRUNCH COOKIES

Ingredients:

2/3 cup or 150ml. butter
1/2 cup or 125ml. light brown sugar
1 large egg

2 cups or 500 ml. all purpose flour

1 teaspoons baking soda
2 cups or 500 ml. cornflakes, finely crushed
1/2 cup or 250 ml. dehydrated cranberries


TOPPING:
3 tablespoons or 50 ml. toasted sesame seeds
2 Tablespoons or  melted butter



1. Cream sugar and butter until well mixed. Beat in egg. Sift dry  ingredients and   slowly fold into egg mixture, mix well.

2. Shape dough into balls and using a fork flatten to a quarter inch thick. If you prefer you can roll cookie dough to quarter inch thickness, then cut into desired shape with a cookie cutter. Place on a greased cookie sheet. Brush with a little melted butter, sprinkle with sesame seeds. Bake in preheated oven at 350 degrees F. or 180 degrees C. for 10-15 minutes or until light brown. Cool on wire rack

 

Makes about 5 dozen cookies


This one course holiday dish comes from Africa and is often used in North America at Kwanzaa celebrations.

CHICKEN COUSCOUS

5 lb. roasting chicken, cut in 8 pieces
½ cup peanut oil
2 sliced, medium onions
1 teaspoon ground cumin
1 teaspoon ground allspice
1½ teaspoons turmeric
1½ teaspoons salt
1½ teaspoons cayenne
2 crushed, cloves of garlic
2 bay leaves
2 cans (about 20 ounces total) condensed chicken broth
3 carrots, halved
4 white turnips, cut in quarters
1 small head of cabbage, cut in wedges
1 eggplant, sliced ¼ inch thick
3 sliced, zucchini
1 cup dark raisin
1 lb. pkg. couscous
½ cup of melted butter
½ teaspoon turmeric
1-16 ounce can chickpeas, drained
In a large 6-quart Dutch oven, brown chicken and onions in peanut oil, about 15 to 20 minutes. Add 1½ teaspoons of turmeric, allspice, cumin, salt, cayenne, garlic, bay leaves and chicken broth, mix well. Add carrots, turnips and cabbage, cook covered for 20 minutes. Add eggplants and zucchini, cook 20 minutes more.
While this mixture cooks; place raisins in a small bowl and cover with hot water, let stand until needed. Prepare couscous according to directions on the package. Toss with butter, add drained raisin and turmeric, set aside and keep warm.
Add chickpeas to the chicken; cook 5 more minutes. To serve, mound couscous on platter, surrounded by the chicken and vegetables. Serve with the sauce.


If you like cooking and trying new recipes take a look at Anna May's international cookbook "One World, One Family, Many Recipes". Or take a look at this week's recipe.

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HOW ABOUT CHECKING OUT ANNA MAY'S COOKBOOK, IT'S NOT AVAILABLE IN BOOKSTORES, ORDER YOUR COPY BY E-MAILING  aradece@hotmail.com

LET’S TALK TURKEY;

BIGGER IS BETTER

 

Have you looked in your freezer lately? It’s likely, there amongst frozen bags of corn, peas and beans are at least a couple shiny, tinfoil wrapped packages of left over turkey. This current cold spell is the perfect time to transform these tidbits into hearty, bone warming meals.

Turkey has been a mainstay on this continent for hundreds of generations, back when my Native American ancestor inhabited this land there was an abundance of wild turkey roaming from Southern Canada to Central South America. My grandfather would often bag two or three large birds on a hunting trip, and grandmother had the job of cooking and preserving the meat.

As my grandfather would tell it, they hunted for turkey in late fall, before the heavy snows arrived, turkeys could run at high speed over knee deep snow, even a man on snow shoes would find it a challenge to keep up.

Nowadays, while we don’t have the same super lean, (and often tough) wild turkey meat on our tables, the modern turkey is quite a healthy and economical meat, especially for those trying to raise a family on a tight budget. 100g. of roasted turkey provides 17 grams of protein, 265 calories, 25 mg. Calcium and only 15 grams of fat, 0% saturated fatty acids.

There is one thing to remember when buying whole turkey, bigger is definitely better. When you cook a 5 kg. bird and a 12 kg. bird, and remove all the meat from both, you will be left with almost the exact same size and weight skeleton. This means, in every gram over 5 kg. you are paying for usable meat.

Being half Italian and half Chippewa, (Ojibwa), I take from both cultures for these three turkey recipes, hope you enjoy.

 

HEARTY ITALIAN TURKEY SOUP

2 tablespoons olive oil

1 red, sweet pepper, diced

1 green, sweet pepper, diced

1 large onion, chopped

4 large garlic cloves, minced

1 ½ tablespoons dried basil

2 teaspoons dried oregano

1 tablespoon fennel seeds

12 cups canned or homemade chicken broth

3 medium zucchini, diced

2 medium carrots, diced

3 cups diced, cooked turkey

1-lb frozen, cheese ravioli

Grated Parmesan cheese

Add olive oil to a large, heavy saucepan, over medium heat add sweet pepper, onion, garlic, basil, oregano and fennel seeds, sauté till vegetables are tender.

Add broth and cover saucepan, simmer for 10 minutes. Add zucchini and carrot, cover and simmer until carrot are tender. Raise heat to high, bringing soup to a quick boil. Add ravioli, simmer until tender, add turkey, cook two more minutes, season to taste and serve with a sprinkle of cheese on top.

 

SPICY TURKEY SOUP

This spicy soup, is ideal for fighting colds, best when served with a salad and few slices of freshly baked corn bread.

 

1 tablespoon of olive oil

½ sweet green pepper, finely chopped

½ sweet red pepper, finely chopped

1 medium onion, minced

4 cups either homemade or canned chicken broth

2 cups stewed tomatoes, coarsely chopped

2 teaspoons chili powder

1 cup frozen corn

1 cup frozen lima beans

2 cups cooked, diced, left over turkey

1 cup coarsely broken tortilla corn chips

2 teaspoons, minced fresh or canned jalapeno peppers

or ½ teaspoon of cayenne pepper (optional)

Heat olive oil, over medium heat, in a heavy medium saucepan. Sauté onion and peppers for about five minutes, add broth, tomatoes with juice and chili powder, bring to a boil.

Add corn, lima beans, turkey and minced hot pepper, reduce heat to medium/low and simmer for 15 minutes. Season to taste with salt and black pepper, ladle soup into deep bowls and sprinkle with corn chips.

 

VERMICELLI WITH HERBED TURKEY SAUCE

This recipe can be made with either freshly ground turkey or chopped left over turkey.

2 tablespoons olive oil

4 large garlic clove, minced

1 lb. fresh ground turkey or 1 lb. chopped cooked turkey

4 cups crushed tomatoes

1 small can of tomato paste

½ cup dry white wine

¼ cup chopped fresh parsley

2 teaspoons dried basil

2 teaspoons dried oregano

350 grams freshly cooked vermicelli

Heat olive oil in a large, heavy Dutch oven, over medium-high heat. Add minced garlic and ground turkey and sauté until turkey begins to brown, breaking it up with a fork as it cooks, about 10 minutes. (if using cooked turkey, heat oil and sauté garlic until tender and lightly browned, quickly stir in chopped cooked turkey).

Add crushed tomatoes and puree, white wine, parsley, basil and oregano. Reduce heat to medium-low and simmer until thick, about 30 minutes. Season to taste with salt and freshly ground black pepper. Add pasta and toss. Serve with hot garlic bread.

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OIL PIE CRUST

  2 CUPS FLOUR

1/2 CUP VEGETABLE OIL, CORN OR SAFFLOWER

1/4 CUP YOGURT

1/2 TEASPOON VINEGAR

    1 TEASPOON GRANULATED SUGAR

     2 PINCHES OF SALT OR 1/2 TEASPOON BAKING SODA

Sift flour, sugar and soda into a medium bowl. Place oil, yogurt and vinegar into a measuring cup, mix together and add to dry ingredients.

 

If you prefer whole grain flour, add two tablespoon of oil and change the yogurt to 1/3 cup. Play around with it until you get the constancy you desire, every time you use a different type of flour, the amounts vary. If you never used whole grain before start off with half all-purpose and half all grain.

Even though it is whole grain, we are not talking about bread flour.  You can buy pure, unbleached pastry flour. Using 100 % whole wheat bread flour by itself is not advisable, it does not make a workable dough.

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Some of my favorite soups are those made with lentils, I particularly enjoy the red lentils, but any lentil is a healthy choice.  They are an excellent source of B vitamins, minerals, iron and fiber and there are so many ways to make them.

 

1 cup of raw lentil has;

          664 calories

          4.2g of fat

          0.0mg of cholesterol

        13.0mg sodium

      114.0 g. of carbohydrate

        21.0g Dietary Fiber

        48.0g. Protein

Also a good source Vitamin A, C, calcium and iron

 

LENTIL SOUP WITH ITALIAN SAUSAGE

 

10 CUPS OF EITHER CHICKEN OR BEEF STOCK, CANNED WILL DO

   1 ¾ CUPS YOUR FAVORITE DRIED LENTIL

    ½ CUP  MINCED ONION

    ½ CUP  SHREDDED ON FINELY CHOPPED CARROT

    ¼ CUP MINCED CELERY

4 MINCED GARLIC CLOVES

2        TEASPOONS DRIED THYME

½  TEASPOON BLACK PEPPER

½  TEASPOON CAYENNE PEPPER

2             TABLESPOONS OLIVE OIL

8 OZ. ITALIAN SAUSAGE, CUT INTO SMALL PIECES

 

SALT TO TASTE

 

Place lentils, stock, carrot and spices in a large heavy saucepan, heat over med-high heat.

 

Meanwhile, in a heavy medium skillet, sauté onion, garlic and celery until tender, about five minutes.

 

Add vegetable mixture and sausage to soup, reduce heat to medium/low, cover and simmer for 1 ½ hours, stirring occasionally. Season to taste.

 

RED LENTIL DAL

This is a traditional Indian dish, high in protein, iron, vitamins and minerals but low in calories, with less than 500 calories per serving, low in fat and NO cholesterol. Great when made with any kind of lentils.

 

6 cups water
2 cups red lentils, rinsed, drained
1 1/3  tablespoons chopped fresh ginger
1 teaspoon salt
3 tablespoons olive oil

2 cups minced onions

4 cloves, minced garlic

1 ½  teaspoons chili powder
Pinch of ground cloves

             Toppings

4 plum tomatoes, seeded & chopped

1 jalapeno chili pepper seeded and chopped (optional)
Curry powder
1/3 cup chopped fresh cilantro

Fresh yogurt

 

In a large saucepan, bring water, lentils, salt, fresh ginger and 1 tablespoon oil to a boil. Reduce heat to medium, simmer uncovered about 35 minutes, until lentils are tender.

 

While lentils cook, add remaining oil to a heavy, medium skillet over medium heat. Sauté onion and garlic until lightly browned, stir in chili powder and cloves.  Stir mixture into cooked lentils and serve in a bowl over your favorite rice. Top with tomatoes, chopped jalapeno peppers, curry powder, cilantro and fresh yogurt to taste. Healthy and Delicious!!!

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BARLEY AND LENTIL SOUP

8 cups of beef or chicken stock
1 28-ounce can crushed tomatoes
1 can tomato paste
1 cup pearl barley
1 cup lentils
3 tablespoons olive oil
2 large onions, minced
4 garlic cloves, chopped
3 carrots, chopped small
3 celery stalks, chopped
1 red sweet pepper, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled

salt and pepper to taste

                GARNISH

1/4 CUP CHOPPED FRESH PARSLEY (OPTIONAL)

In a large heavy saucepan, mix stock, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils, reduce heat to medium.

Heat oil in a large heavy saucepan over medium heat. Add onions and garlic, sauté until onions are translucent, about 10 minutes. Add remaining ingredients and cook until red peppers soften, stirring occasionally, about 5 minutes. Add this mixture to lentil mixture. Simmer until barley and lentils are tender, stirring occasionally, about 2 hours.

 BANANA UPSIDE DOWN CAKE
 
TOPPING;
1 cup, packed, dark brown sugar
1/4 cup (1/2 stick) butter
1/4 cup pure maple syrup
1/4 cup coarsely chopped, toasted walnuts
4 large, ripe bananas, peeled, cut into ¼ -inch diagonal slices
 
Cake
1 cup all-purpose flour
2 teaspoons baking powder
2/3 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
1 large egg
1teaspoon vanilla extract
6 tablespoons milk
 
Whipping Cream
 
Preheat oven to 325°F.
 
To Make Topping;
In a heavy, medium saucepan, combine sugar and butter. Stir over low heat until butter melts and mixture is well blended. Pour into a 9-inch cake pan with 2 –inch high sides. Spread to coat bottom of pan. Cover mixture with maple syrup, then sprinkle with nuts. Place banana slices  on top of the nuts, overlapping slightly and covering the bottom.
 
To Make the Cake;
Sift flour, baking powder, cinnamon and salt into a medium bowl. In a small bowl beat together butter and sugar until creamy. Add egg and vanilla, beat until light and fluffy. Stir in flour mixture alternately with milk. Spoon batter over bananas and place in pre-heated oven. Bake until tester inserted into center of cake comes out clean, about 50 minutes to an hour.
Transfer cake to a rack, run knife around the sides of the pan, let cake cool on the rack for a half hour. Place a serving dish over the pan, invert cake and let it stand for a few minutes, then gently lift off pan. Serve warm with whipped cream.

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HOW ABOUT CHECKING OUT ANNA MAY'S COOKBOOK, IT'S NOT AVAILABLE IN BOOKSTORES, ORDER YOUR COPY BY E-MAILING  aradece@hotmail.com

The pages under the title This Week's are updated weekly, all other pages will be updated at least once a month.
I'd love to hear about you or your family's favorite recipes or holiday customs, feel free to e-mail me with your stories or suggestions aradece@hotmail.com  anything that is e-mailed to this website becomes my property and can be used without permission or renumeration.

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