Forever Eating

Cranberry Relish

by M. Cousins

Ingredients:

1 bag fresh cranberries                                 

1 cup of  brown sugar                                    

½ cup chopped walnuts

1 orange or tangerine peeled seeded & chopped

½ tsp cinnamon

dash of cloves

Directions:

Boil 1 cup of water with  sugar,  add cranberries.  Simmer for 10-15 minutes until thickened.  Add all other ingredients and chill.  You can add chopped dried fruit also.

Raisin Sauce for Ham

by D. Zecchini

Ingredients:

1/2 cup raisins

6 tbsp brown sugar                           

1/2 tsp cinnamon                              

1 cup orange juice or pineapple juice

1/3 cup crushed pineapple

1 tbsp grated orange rind

1/2 tbsp corn starch                           

1 cup water                                       

Directions:

Heat to boiling and cook for three minutes.  Serve with ham.        

Paul’s Italian Dressing

by P. Cousins

Ingredients:

1/4 cup vegetable oil & 1/4  cup olive oil

1/4 cup vinegar (red wine or balsamic)

1/8 tsp oregano or 1 sprig of fresh

pinch of rosemary  or 4 needles fresh

1/8 tsp garlic powder or 1 small clove

1/8 tsp of basil or 3 leaves fresh

pinch of  salt & pepper

Direction:

Blend everything together and chill for 1 hr. 

You are welcome to come by during the summer to pick some fresh herbs. (Maria’s version: the same as above just add three marinated sun dried tomatoes, dash of dry mustard and a dash of dried ginger, blend.)

Maria’s  Herbed Olive Oil

by M. Cousins

Ingredients:

extra virgin olive oil                                 

1 sprig of  rosemary         

fresh oregano on the vine                         

peppercorns      

4  cloves of garlic sliced                         

4-5  basil leaves  (red dried chili peppers) optional                             

Directions:

Place  garlic, then all herbs in a pretty corked bottle. Add oil.  Let stand for a week for all flavors to diffuse. Great for dipping Italian bread or any time olive oil is used.

Any combination of fresh herbs will do, just make sure to use it quickly, the fresh herbs will get moldy if not covered by oil.  Use within the month during  summer months.  If you use dried herbs it will last for months, just make sure they are covered in oil.

Sofrito

by Maria Cousins

Ingredients:

¼ cup extra virgin olive oil                                 

1 bunch cilantro cleaned and stems removed    

4-5 cloves of garlic

1 small onion quartered

½ green pepper seeded                         

1 Jalepeno pepper seeded (optional- if you like hot’n spicy)

Directions:

Place  all ingredients in a blender or food processor. Blend till smooth. Freeze and use as needed . Great in chili and any Latino dish.

Huancayna Sauce or Dip (Peruvian Yellow Sauce)

by  K. Malone

Ingredients:

16 oz of white cheese or farmers cheese (feta cheese is too salty) better is use the brand (el mariachi) Spanish markets like  Compare Supermarket carries this

1 can of carnation evaporated milk

2-4 long peppers (yellow orange) fresh or frozen (compare Supermarkets carries the Peruvian brand Tradciones Andinas yellow peppers, but they are really orange)

1/2 cup of lite canola or olive oil

Fresh garlic 2-4 cloves  

1/2 red onion sliced

1/2 cup of crisp crackers or reg unsalted crackers 

Dash of salt 

Dash of turmeric

Preparation

Lightly fry in a very little oil the sliced onions and garlic (jut until is clear)

Wash, cut in half and  clean the inside of the orange peppers, then soak them in hot water for a few minutes

In the blender blend the can of carnation milk, the onions and garlic the white farmers cheese adding the pre- soaked orange peppers, see the consistency and  add the crisp crackers, this is optional since the consistency of the cheese will get harder after is in the fridge for a few minutes, add a little salt to taste is needed, and a little turmeric for a little more color.

Pour it in a big deep dish and enjoy it right after or let it get cold in the fridge, (this sauce can last 1 day or 2 but make sure you cover it with plastic wrap

Serve over:

Typically bake potatoes (traditionally) with 1/2 hard boil egg, 1 olive  on a plate of lettuce or any pasta, as a dip, any cold salad, or practically any food, just top it and enjoy

Variations:

You can add peanuts, or walnuts when blending, then you won't need crackers.

Cheese Sauce for Broccoli

 R. T. Ruggiero

Ingredients:

1 part cheese (grated); A good sharp aged provolone or your favorite cheese. ( The cheese is the key)

1 part Mayonnaise

1 part milk

Directions:

Mix, (whisk) ingredients together over a low heat, or use a double boiler until the cheese is melted. (Don't leave this unattended. It will boil over.)

Keep warm until ready to serve over any hot vegetable.

Try adding your favorite herbs to experiment.

Try 1/3 cup for the equal parts as a test but you can increase as needed. Makes 1 cup of cheese sauce