Chicken Mushroom Soup from Carol Jensen

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Into a large kettle put:
... 1 whole chicken, cut into parts
... 6 1/2 cups cold water
... 1 1/2 tsp salt
... 1 tsp grated ginger
... 1 1/2 onion, chipped
... 2 starks celery and leaves, chopped

Bring to a boil, reduce heat and simmer for 60 minutes

Remove the chicken, strain the broth
Remove the chicken neat from the bones.

Saute over high heat:
... 1 part butter
... 2 parts oil
... 1 1/2 cups quartered mushrooms

Add the chicken, mushrooms and fresh lemon juice (to taste) to the hot broth.

Crème de Carottes from Carol Jensen

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Heat in a large heavy pot:
... 1/2 cup oil

Add:
... 1 small onion
... 2 potatoes, diced
... 1 celery stalk, sliced
... 1 pound carrots, peeled and sliced
Cover and simmer slowly for 15 minutes

Add
... 2 quarts chicken stock
... 2 parsley sprigs
... 1 tsp salt
... 1/2 tsp pepper
... a pinch of saffron
Cover and simmer for 30 minutes.

Puree in a blender, then add:
... 1 Tbl potato flour
... 1 Tbl worcestershire sauce

Mushroom and Potato Soup from Carol Jensen

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Cook over moderate heat 15 minutes:
... 3/4 cups carrots, diced
... 1/4 cup celery, diced
... 2 cups mushrooms, sliced
... 4 cups water or stock
... 1 1/2 tsp salt
... 1/4 tsp pepper

Add:
... 2 cups cubed potatoes
Cook an additional 15 minutes

Roux:
... 3 Tbl butter
... 1/4 cup flour
... 2 cups hot milk
Cook butter and flour until lightly brown, slowly add milk, cook until thick.

Add:
... 1 clove minced garlic
Cook an additional 20 minutes

note from transcriber: When is the roux added to the vegetables?

Coconut Lime Sauce from Joan Jensen

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This is good on meat, vegetables, fish, everything!

Heat until steaming (not boiling):
... 14 ounces canned coconut milk
... 1 inch piece of fresh ginger, grated
... 2 bay leaves

Roux: Cook 1 minute:
... 1 Tbl butter
... 2 Tbls flour

Slowly add the coconut milk.

Add, then cook 2-3 minutes:
... juice and zest of 1 lime
... 1/2 cup chopped cilantro leaves
... 2 teaspoons sugar
... salt and pepper

Serve hot.

Pesto from Carol Jensen

3 packed cups fresh basil leaves
1/2 tsp salt
3/4 cup parmesan cheese
1/2 cup pulverized almonds (this is the secret ingredient)
`/2 plus of good olive oil
1/4 cup melted butter (another secret ingredient!)

Puree everything together in a blender or food processor.
Enjoy!

Mom's Sweet and Sour Meatballs from Nancy Hemenway

Way back when, I bought a huge Chinese wok at Import Plaza for $5. I think I may have been 13 years old. Well, that wok was one of the greatest pans Mom ever had. She is an expert at stir-fry, and she can whip up an incredible spaghetti sauce in that wok. But, bu far the best is these wonderful meatballs from the Chinese Gourmet cookbook. Nowadays, I substitute lean ground turkey for the beef, and nobody is the wiser. Notice in the recipe that you will need a green pepper and pineapple chunks at the very end!

Meatballs

Combine:
... 1 pound ground beef
... 1 egg, beaten
... 1 Tbl cornstarch
... 1/2 tsp salt
... 2 Tbls chopped onion
... pinch of sugar

Make into meatballs the size of large marbles.
Saute in 1 tsp of oil until lightly brown.

Sauce

Combine:
... 1 cup pineapple juice (drained from the chunks)
,., 1 Tbl soy sauce (Mom uses more!)
... 3 Tbls vinegar
... 2 Tbls water
... 1/2 cup sugar (Mom uses less!)
... 5 Tbls cornstarch.

Heat in a saucepan over medium heat until the juice begins to thicken. Add the meatballs and allow them to heat through. Cut a green pepper into 1 inch squares and add it and the pineapple chunks just before serving. This is great over white rice for dinner or served in a crockpot using toothpicks at a party.

Caesar Salad Dressing from Julie Cantrell

This is one of my all time favorites and I think it is the best Caesar dressing I've ever eaten. I much prefer it to the creamy ones. I got the recipe from my daughter Maggie about 12 years ago.

Mix together:

1 clove garlic, or more
2 tsp anchovy paste or 8 anchovy fillets
1/3 cup olive oil
3 Tbl lemon juice
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dry mustard
freshly ground pepper

Toss with 1 large or 2 small bunches Romain lettuce, croutons, and freshly grated Parmesan cheese.

Eat as a side, or top with grilled chicken, salmon, shrimp, or whatever suites your fancy.

Strawberry Spinach Salad from Julie Cantrell

1/4 cup canola oil
2 Tbl sugar
2 Tbl cider vinegar
1 Tbl chopped onion
1 tsp poppy seeds
1/4 tsp paprika
1/8 tsp Winchester sauce
chopped or sliced toasted almonds
baby spinach leaves
Strawberries

Slice the strawberries and add to the washed baby spinach along with the toasted almonds.
Mix the dressing together, pour over the spinach mixture and enjoy.

Shrimp in Green Sauce from Julie Cantrell

If you like garlic and cilantro, you will love this shrimp.

3 1/2 Tbl extra virgin olive oil
5 cloves garlic, peeled
1 cup green onions, coarsely chopped
1 cup cilantro, coarsely chopped
1/4 tsp crushed red pepper
freshly ground black pepper
2 1/3 pound (1 Kilo) large shrimp, peeled and deveined
1/3 cup dry white wine.

Preheat oven to 500 degrees.

Place the olive oil and garlic in a food processor and process until the garlic is finely chipped, scraping sides of bowl occasionally. Add the green onions and cilantro in food processor and pulse until minced.

Spoon garlic mixture into a large bowl and add the the remaining seasonings and the shrimp and toss well to coat.

Spoon the shrimp mixture into a shallow roasting pan and add the wine. Bake at 500 degrees for 7 minutes or until the shrimp are done, stirring once.

Hot Mustard from Julie Cantrell

1/4 cup Coleman's hot mustard
1 1/2 Tbl cornstarch
1/2 tsp salt
1/4 cup sugar
2/3 cup water
1/3 cup vinegar

Mix the mustard with a little water.
Add in the cornstarch, salt, and sugar with the rest of the water.
Add the vinegar.
Cook over low heat for 5 minutes, until it's thickened and clear.
Remove from the heat and cool.
Add the mustard.

Swedish Cabbage Rolls from Julie Cantrell

1 egg
salt and pepper
1 tsp Worcestershire sauce
1/4 cup chopped onion
2/3 cup milk
1 pound lean ground beef
3/4 cup cooked rice
6 large cabbage leaves
1 can tomato soup
1 Tbl brown sugar
1 Tbl lemon juice

Combine the egg, salt and pepper, Worcestershire sauce, onion and milk.
Add in the rice and ground beef and mix well.
Immerse the cabbage leaves in boiling water for 3 minutes, or until limp.
The center vein may be slit 1/2 inch.
Place 1/2 cup of the meat mixture in each leaf (and roll up).
(Place rolls in a baking dish.)
Blens soup, brown sugar, and lemon juice and pour over cabbage rolls.
Bake at 350 for 1 1/4 hours, basting once or twice with sauce.

Corn Custard from Julie Cantrell

5 or 6 ears of corn
1 Tbl flour
salt
2 tsp sugar
2 cups of milk
2 eggs, beaten

2 Tbl butter

Grate the corn.
Add the dry ingredients.
Add the milk and beaten eggs.
Bake in a buttered casserole at 275 for 45 minutes.

Rice Pilaff from Julie Cantrell

Brown:

1 stick of butter
1 onion, chopped
1 can mushrooms, drained, save the liquid

Add:

2 cups rice
1 can beef broth
1 can beef consumme
the liquid from the mushrooms

There should be 4 cups of liquid.
Bake at 350 for 45 minutes.
Stir while cooking.

Swedish Meatballs from Julie Cantrell

Mix together:

1 egg
1/2 cups milk
1/ cup soft bread crumbs

Add together with:

1 tsp salt
pepper
1/2 tsp mustard (dry?)
1/2 tsp celery seeds
1/4 tsp nutmeg
1 medium onion, finely chopped
1 pound ground beef

Form into balls and brown.

Cover with:

1 can cream of mushroom soup
1 can milk.

Simmer and serve with either rice, or mashed potatoes, or noodles.

Fish with Red Sauce

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1 yellow onion, diced
3 cloves of garlic, minced

6 chopped tomatoes
2 Tbls lime juice
4 tablespoons fish sauce
1 teaspoon white pepper
2 chili peppers, thinly sliced.

Saute the onion and garlic until soft.
Add remaining ingredients and simmer 15 minutes.
Serve over fish.

Candied Ginger-Kiwi Sauce for Fish From Mark Jensen

Combine:

1 kiwi, peeled and diced
1 Tbl rice wine vinegar
2 Tbls lime juice
2 tsps brown sugar
1-1 1/2 Tbls fresh ginger, in 2 inch julienne strips
1/2 cup fresh orange juice
2 tsp sugar

Cook over stove until syrup and pour over 2 fish fillets, baked or grilled

Apple-Cheddar Salad from Mark Jensen

Salad:
Spinach
tart/sweet apple (e.g. Braeburn)
roasted almonds
sharp quality cheddar (e.g. Vermont)

Dressing:
good raspberry vinegar ('blush' raspberry; careful, the vinegar must be subtle and good, which usually means costly)
nut oil (e.g. hazelnut)
pinch of salt/pepper/sugar
optional: dried cherries

Spinach Dip with Water Chestnuts from Jakki

1 cup mayonnaise
1 cup sour cream
1 (10 oz) package frozen spinach
1 package Knorr dry vegetable soup mix
1 (8 oz) can water chestnuts, drained and chopped
4 green onions, chopped


Mix well all but the bread, and let set several hours in the refrigerator.
Hollow out a large round loaf of bread. Save the chunks.
Serve the dip in the bread bowl, with the bite-sized bread chunks on the side.

Sarah's Black Bean Salsa from Molly Whitcomb

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This is made by my daughter Sarah, and there's no exact quantities, but any good approximation is really really yummy. I can eat this until someone puts it away.

1 - 2 can of black beans
frozen corn
diced tomatoes, at least 2 big tomatoes
red onion, finely diced
avocado, diced
jalapeno, finely diced, 1 should do
cilantro, chopped up
lime juice, 1 or 2 limes
olive oil, just a little bit

Put the black beans and the frozen corn into a strainer and run warm water over them. This is to rinse the beans and help thaw the corn. Put into an appropriate sized bowl and add the remaining ingredients and mix gently. You've noticed that there are almost no quantities given. Sarah doesn't have any. She just puts these things together and there you have it. Serve just as it is, or with chips of any kind.

This type of recipe is very popular on the Food Network. Paula Deen, Emeril Legasse, and Rachael Ray all have a good looking recipe for this. And I saw a recipe that used mango, and that sounded pretty darn good also.

Poached Egg on Toast with Hot Milk from Molly Whitcomb

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This is one a my favorite breakfasts. When I was a child I only got this for breakfast when I was sick. Somehow it seems my mother thought a sick child should eat an egg. I remember once, when I was maybe in the first grade I told my mother that I was sick. She said I could stay home, but I would have to eat a fried egg. I went to school. It was winter, and I had to walk about a mile, but nothing was going to get me to eat a fried egg. Maybe that was my mother's way of seeing if we were really sick. But the poached egg was another thing all-together. Later that year, not much later, I got the chicken pox. I stayed home quite a while, and I got poached egg on toast with hot milk. I remember it was still very cold outside when I was finally well enough to go back to school. I had been given a present of a big new box of crayons and I was taking it to school. On the way I went through a woods on a hill and I fell and my crayons went all over the place, but I bet I made sure I found everyone of them before continuing on my way. I loved crayons - I still do.

1 egg
2/3 cup milk
1 buttered piece of toast (I like wheatberry best)
a pinch of salt
a dash of pepper

Put the milk in a small pan and start heating it up.
Make the toast and put it into a soup plate.
When the milk is getting visibly warm add the egg and salt and pepper.

Continue heating and when it gets foamy put a lid on it.
At this point you need to keep a careful watch on the pot, as the milk can boil over at the drop of a hat. If this should happen, add a bit more milk to replace what is now all over the stove, and a bit more salt and pepper.
When the egg is done to your likeness, turn off the heat, and using a pan cake turner, put the egg on the toast.
Then pour the milk over it and enjoy.