Forever Eating

  

 Sauerkraut

by L.Baxter

Ingredients:

4 cups shredded cabbage, loosely packed
1 tsp juniper berries
½ tsp. cumin seeds
½ tsp. mustards seeds
2 tsp. sea salt
2 tbsp. liquid whey( if not available, add an additional 1 tsp salt)*
1 cup filtered water**

(makes one Quart)

Directions:

In a bowl, mix cabbage, juniper berries, cumin and mustard seeds.  Mash or pound with a wooden mallet for several minutes to release juices.  Place in a quart sized wide mouth Mason jar and pack down.  Mix water with salt and whey and pour into jar.  Add more water, if needed, to cover cabbage.  There should be about one inch of space between the top of the cabbage and the top of the jar.

Place a lid on the jar and close tightly. (lacto-fermentation is an anaerobic (without oxygen) process and the presence of oxygen, once fermentation has begun, will ruin the final product)  Keep at room temperature for three days.  Transfer to a root cellar or top shelf of your refrigerator.  The sauerkraut can be eaten immediately, but it improves with age.

Note:  It is normal for white spots or white film to form on the surface of the liquid covering the sauerkraut.  This is a form of yeast called kahm.  Although it is totally harmless, it can impart a bad taste to the cabbage.  I would recommend removing it gently with a spoon before using the sauerkraut.
*If you use whey, it must be in liquid form, not powdered. You can make your own whey by pouring yogurt into a cheesecloth, coffee filter, or clean kitchen towel.  Capture the whey liquid as it drips into another container.  using whey allows you to decrease the amount of salt needed and improves consistency.  It is naturally rich in both lactic acid and lactic acid producing bacteria.
**Don't use chlorinated tap water.  Chlorine can destroy lactic microbial organisms and prevent fermentation

Grandma Green's  Sauerkraut &Dumplings

by D. Anderson

Sauerkraut

Ingredients:

1 large onion chopped                                     

1 tbsp oil                                                                   

1 -16 oz. can of chicken broth                                     

1 can of water

2 large cans of sauerkraut

Brown sugar as desired       

caraway seeds (optional to taste)                                           

Directions:

Sauté onion in oil approx. 3 minutes until soft.  Add one can chicken broth, one can water(use can from broth), and 2 large cans of sauerkraut.  Add brown sugar if desired in small amounts.  Add caraway seeds at this point if desired.  Add more water if necessary.  Cook for about 1 hour.  Add flour and water (warm) mixture to thicken to desired consistency.  Serve over grandma green's dumplings.

Ingredients:

3 c. flour                                                               

1 c. bisquik                                                           

2 tsp baking powder                                     

2 eggs

approx 2 c. milk

6 slices of toast (cut to small squares)

Directions:

Add all the ingredients but toast in large bowl.  mix thoroughly.  then add toast, mix again.  Dough should not be sticky.  Use flour to handle on hands.  knead dough.  this is the most important part of the recipe. Knead for at least 15 minutes.  Roll dough into balls, approximately 5.  put in large pot of boiling water and boil for half hour, turning balls frequently. After a half hour, take out, let stand for a few minutes before slicing.  If meat and sauerkraut are not ready, keep dumplings in oven on low warm.  Slice thickness of bread, serve with grandma’s sauerkraut.  Delicious with loin of pork or duck and meat gravy.

Cabadio

by C. Skoczylas

This can be used as a side or main dish

Ingredients:

1 small head of cabbage, shredded                            

1 or 2 cloves, minced garlic

2 tbsp olive oil

3/4 cup meat cut as for a chef's salad (may use lunch meat or any leftover meats in fridge)

Cheeses (3 different, ie provolone, parmesan, Romano)

Directions:

Heat oil in Dutch oven and sauté garlic about 1 min. Do not brown. Add meat and heat through for about 2 minutes. Add cabbage and enough water to come about 1/3 way up pan. Cover pan and simmer until cabbages cooks and most of liquid is absorbed, about 25 minutes. Add cheeses and stir until melted. Serve with Italian bread.

Sweet and Sour Cabbage

by M. Cousins

Ingredients:

1 medium head red cabbage                               

1 tbsp oil                                                                           

2 onions, thinly sliced                                             

4 Macintosh apples, peeled and sliced        

1/4 tsp salt & pepper

½tsp caraway seeds

½ cup cider vinegar

1/4 cup sugar

Directions:

Core and slice cabbage.  In a large frying pan sauté onion in oil for 5 minutes.  Add remaining ingredients.  Cook over medium-low heat for 1 hour, stirring frequently.

Stuffed Tomatoes

by R. Okenquist

Ingredients:

6 medium ripe tomatoes

Stuffing:

2 cups chopped cooked ham                        

3 scallions, chopped                                       

1 large pepper, chopped                               

4 hard boiled eggs, chopped                  

Adobo (Spanish seasoning) to taste  

Salt & Pepper to taste

1 tbsp Olive oil

2 tbsp  mayonnaise

Sauce:

4 egg yolks

½ cup olive oil (at least)

a few drops of lemon juice

Directions:

Carve top of tomatoes, remove seeds and any liquid. Turn upside down on paper towel to drain. Meanwhile mix stuffing ingredients:

The above mixture should be the consistency of tuna or egg salad. Stuff the tomatoes and prepare the sauce.

Sauce:

In a deep plate, start with one egg yolk. As you stir the yolk with a fork in a circular motion, drizzle some of the olive oil over the yolk, continue stirring in the circular motion as you add another yolk and more oil, one yolk at a time, then more oil, until the mixture is thick and smooth, adding lemon juice and blending in. Pour some sauce over each tomato.

Barbecued Beans

by B. Bennett     

Ingredients:

½ lb. ground beef                                            

½ cup chopped onion                                            

1/3 cup sugar                                                                 

1/3 cup  brown sugar                                       

1 (16 oz.) can pork& beans undrained                                  

1 (15 oz.) can kidney beans, drained                                           

1(15  oz.) can butter beans, drained 

10 slices cooked & crumbled bacon 

2 tbsp Dijon mustard 

½ tsp chili powder 

½ tsp pepper 

½ tsp salt   

2 tbsp molasses  

1/4 c ketchup

½ c barbecue sauce

Directions:

Cook ground beef and onion, drain and put in large bowl. Stir sugar and remaining ingredients into mixture.  Spoon into a lightly greased 21/2 qt. baking dish. Bake uncovered at 350 deg. for 1 hour stirring once.  Yield: 8 to 10 servings.  

My Mum’s Cowboy Pie

by Elaine Dennison

A quick n’ easy side dish for those on a pioneer’s budget.  I serve it with bangers (sausages in the UK ) but it would be interesting to see what combinations my sisters come up with.

Ingredients:

1 Can baked beans

Cheese (any kind; cheddar, red Leicester, Swiss) to taste

1 Onions (chopped or sliced) or to taste

Mashed Potatoes (can use leftovers)

Directions:

Basically you put a layer of baked beans in an oven proof dish, then a layer of cheese (as thick as you like) Then a layer of onions (they can be left out) then a layer of mashed potato topped with more cheese, bake in a 350F (180C) degree oven til warm.

Teriyaki Potatoes

by S. Gammeter

Ingredients:

1 ½ pounds small red potatoes quartered

2 tablespoons butter or margarine

2 tablespoons teriyaki sauce

½ teaspoon garlic salt

½ teaspoon Italian seasoning

dash of pepper

Directions:

Place potatoes in an ungreased 1 ½ qt. microwave-safe dish. Dot with butter. Add remaining ingredients; toss to coat. Cover and microwave on high for 12-15 minutes or until potatoes are tender, stirring twice. YIELD: 6 servings.

Paulie O’s  Potatoes

by P. Okenquist  

Ingredients:

5 medium red potatoes (preferably)

1/4 cup olive oil

1/4 cup red wine

2 tbsp cinnamon

1 tbsp paprika

1 tsp garlic powder

salt/pepper to taste

Directions:

Preheat oven to 400 to 425 degrees.

Wash and cut potatoes into 1" size pieces (do not peel) set aside.

In separate bowl mix olive oil, red wine, cinnamon,  paprika, garlic powder, salt/pepper to taste.  Add potatoes and mix well. Grease cookie sheet slightly and spread out potatoes evenly.  Bake 30 or 40 min. until brown. 

Optional: If any mixture remains in bowl you could dabble on at half baking time.

Mashed Potatoes

by E. Ellingson

Ingredients:

2-4 Peel potatoes

¼ cup milk

1-3 tsp butter

salt to taste

Directions:

Cut each potatoe in 4 pces, length wise. (If you do not cook for a while, put in pot of cold water, to sit. ) Boil water in kettle, then pour onto potatoes. Boil on high, till it starts boiling, then turn down to medium high heat and gently boil till they are done (soft). Mash potatoes with little milk and a little butter.

NOTE: Save boiled water [for gravy]

Mashed Potato Casserole

by L. Romano

Ingredients:

6 medium baking potatoes (2 lbs)            

1/3 cup sliced green onions (3)                 

1-2 cloves garlic, minced                             

2 tbsp butter

8 oz. sour cream

4-5 tbsp milk

Directions:

Grease a 1 ½ qt casserole dish, set aside. Peel and quarter potatoes.  Cook covered in boiling salted water for 20-25 min. or until tender, drain.  Meanwhile, in a small skillet cook the green onions and garlic in butter  until tender.  Mash the drained potatoes with a potato masher or beat with an electric mixer on low speed.  Add the onion mixture, sour cream, ½  tsp salt and ½  tsp pepper. Gradually beat in enough milk to make smooth and fluffy, transfer to prepared casserole.  Cover and chill up to 24 hours.  To serve, bake uncovered at 350 for 45-50 min. makes 6 servings.

Pearls Sweet Potato Casserole
P. Kersey

Ingredients:
Large Can of Sweet Potatoes (yams)
2/3 cup sugar
2 eggs
1/3 cup milk
1/2 cup Butter
Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter
1/3 cup flour (packed)

Directions:
Mix sweet potatoes, sugar, eggs, milk and butter well and place in a buttered casserole dish (2 1/2 Qt). Mix topping ingredients and sprinkle over casserole.
Bake @ 350º for 30 to 45 minutes

Sweet Potato Pudding

by L. Porrino

Ingredients:

1 large can of yams

½  cup Sugar (or add maple syrup)

1tsp cinnamon or vanilla or allspice or lemon

2 eggs

1 small can crushed pineapple (drain juice)

small marshmallows for top

Directions:

Bring yams to boil with butter sugar and spices.  Mash until smooth.  Add eggs, mix-add pineapple-mix-pour mixture into dish  Bake 350 for 45 minutes, last few minutes add marshmallows on top.

Potato Croquet

by S. Okenquist    

Ingredients:

6 potatoes (medium)                                      

16 oz. block mozzarella cheese                 

salt/pepper                                                        

1 egg

2 tablespoons butter

bread crumbs (your favorite)

Directions:

Peel, boil  and mash potatoes. (make sure there's no water in texture)

Add salt, pepper and butter to it.  Take a couple of tbsp. of mashed

potatoes and press together in rectangle shape.(size should be about 3"

long x 1 -½ " width).  Cut mozzarella into sticks that are 1/4" thick.  Insert cheese into middle of potato, and close over it.  Dip in beaten egg and bread crumbs.  Place in greased baking dish.  Repeat process with rest of potatoes.  Bake at350 deg until golden brown. 

Potato Croquette Casserole  

 by H. De Foto

Ingredients:

2 lbs potatoes                                                                   

½ lb butter                                                                     

1 tbsp dried parsley                                                        

8oz. mozzarella                                                                  

2 eggs separated

Flavored breadcrumbs

Milk

pepper (black)

Directions:

Dice and boil potatoes in salted water. Drain and whip

Add1/4 lb of salt butter, milk, parsley, pepper, diced mozzarella, generous amount of Romano or Locatelli cheese, egg yokes. Whip till smooth.

Place ingredients in slightly greased casserole. Smooth surface.

Cover with raw egg whites.

Sprinkle surface with breadcrumbs. Drizzle melted butter evenly over surface. Add more if needed. Cover with tin foil. Bake in pre-heated oven at 400 degrees for approx. 20 minutes. Remove foil. Allow to  crisp till golden brown.

Potato Coquette Pie:

by H. De  Foto

Ingredients:

Pie dough (top and bottom) fresh or store bought

Above Potato Coquettes recipe

Directions:

Follow above steps for Potato Coquettes. 

Roll out dough.  Place in 9 inch deep dish pie pan.  Add ingredients.  Use excess pie dough strips cross wise over ingredients and flute edges with a fork ( Beehive style).  Top with egg whites, bread crumbs, drizzle butter (as above).

Mushrooms

by M. Mueller

Ingredients:

1 package of fresh Mushrooms

1  medium onion sliced

1 tbsp butter

2 tbsp oil

Directions:

As a side  dish, just heat butter & oil, add sliced onion, cook until glassy, add sliced mushrooms, stems and caps.  Cook until mushrooms are nice & tender.  Season with salt and pepper too taste.

Baked Mushrooms

by M. Mueller

Ingredients:

1 lb. medium size mushrooms             

2  tbsp butter                                               

2 tbsp olive oil                                             

1 minced garlic clove                              

2 tbsp chopped fresh parsley              

½ tsp salt

1/8  tsp each thyme  oregano leaves

dash each pepper  ground nutmeg

1/4 cup unseasoned breadcrumbs

1/4 cup shredded parmesan cheese

Directions:

Remove stems from mushrooms, chop stems finely.  Reserve caps.  In a medium size frying pan, melt butter and oil over medium heat. Add mushroom stems, cook until lightly browned.  Mix in garlic, parsley, salt, herbs, pepper, nutmeg and crumbs, remove from heat. Fill equal amounts of cooked mixture into mushroom caps and sprinkle with parmesan cheese.  Place caps in a greased shallow baking pan.  Bake in uncovered in a 400* degree oven for 20 to 25 minutes or until cheese is lightly browned.  Serve as a main meal along side a salad and some crusty Italian bread.

Tender Asparagus Spears with Garlic Mustard

  by D. Mueller

Ingredients:

1 lb Asparagus                                                 

1/4 cup butter                                                 

1 ½ cups sliced mushrooms                  

2 tbsp. Country-style Dijon mustard

1/4 tsp pepper and pinch of salt

½ tsp minced fresh garlic

Directions:

In a 10 ” skillet place asparagus spears, add enough water to cover. Bring to a full boil.  Cook over medium heat until asparagus is crisp yet tender (5-7 min.). Drain, return to skillet.  Add remaining ingredients, pushing asparagus to side just until butter is melted.  Cook over medium heat stirring occasionally until heated through (5-7 min.).  Makes 4 servings and only takes 25 minutes.

Broiled Asparagus

 By M. Cousins

Ingredients:

1 pounds asparagus spears (1 bunch)

1 tablespoon Extra Virgin Olive oil

Table salt and ground black pepper to taste

1 seedless orange thinly sliced

Directions:

Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler.

Wash asparagus and snap off tough ends. Toss asparagus with olive oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Arrange sliced oranges over asparagus. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.  Arrange asparagus with sliced oranges on serving dish.

Green Bean Casserole

by L. Romano

Ingredients:

Fresh green beans                                         

Fresh garlic, chopped                                 

Olive oil                                                              

Balsamic vinegar

½ cup bread crumbs

3 tbsp butter

Directions:

Steam green beans. Mix and pour fresh garlic, olive oil, and balsamic vinegar over beans. Best if let sit in fridge overnight to marinate.  Mix and put bread crumbs and butter on top. Bake 350 for 15 min.

Peas and Onions

by H. De  Foto

Ingredients:

2 cans of strained peas                                                       

1 can of strained chick peas                                                 

1 can of stems and pieces mushrooms

3 large onions (sliced)

Soy sauce to taste 

Directions:

Sauté onions and mushrooms in olive oil.  Add peas and chick peas.  Add soy sauce.  Bon Appetite!

Cooked Carrots

 E. Ellingson

Ingredients:

1 pound peeled carrots

½ tsp salt

butter

pinch of sugar

pepper to taste

Directions:

Thinly cut carrots into sticks. Boil water, then pour over carrots add salt and gently cook for 15 minutes or until tender. Drain water, add butter, pinch of sugar and pepper.

Copper Pennies

by D. Zecchini 

Ingredients:

2 lbs carrots -sliced ½ inch round

1 green pepper- diced

2 onions- diced

Dressing:

3/4 cup vinegar                                                            

2/3 cup sugar                                                                  

½ cup oil                                                                          

½ tsp salt

1 tsp Worcestershire sauce

1 tsp prepared mustard

1 can tomato soup

Directions:

Blend above ingredients to make a tomato soup dressing. Cook 2 lbs carrots for 8-10 minutes.  Drain and cool.  Add the green peppers and onions to cooked carrots. Cover with tomato soup dressing.  Let stay 2-3 days in refrigerator. Note:  You can half the amount of carrots, onions and pepper and use half the dressing and then save the rest of the dressing for salads.     

Roasted Red Peppers

by M. Cousins

Ingredients:

5 red or yellow peppers                                                

1/4 cup olive oil                                                              

1/4 cup fresh chopped parsley or 1 tsp dry            

2 minced garlic clove

salt to taste

1 tbsp balsamic vinegar (optional)

Directions:

Place whole peppers on BBQ flame or under broiler.  Turn until whole pepper  is slightly charred or blistered.  Let cool in a bowl and reserve juices.  Peel off charred skin and discard along with seeds. Slice peppers, add olive oil, reserved juices, minced garlic, fresh chopped parsley  balsamic vinegar and salt to taste.  Let sit 1/2 hour or more before serving to absorb flavors.

Serve  as a side dish  or appetizer with crusty Italian bread or Focaccia.

(You can also cut peppers in half and seed.  Place on a cookie sheet and then broil.)

 Can be frozen.  

One Bowl Broccoli and Cheese Casserole:

A. Young 

Ingredients:

 Package of Frozen Brocoli Cuts

1 Package of Shredded Mild Cheddar Cheese

1 Cup of Sour Cream

1 Can of Cream of Chicken Soup

1 Cup of Melted Margarine

1 Package of Crushed Ritz Crackers

Directions:

Put the uncooked frozen brocoli in a bowl, along with half of the cheese,the sour cream and the can of cream of chicken soup.

Stir the ingredients well together.

Place in a casserole dish and place the remaining cheese on top, take the crush crackers and pour over the cheese and pour the melted margarine on top.- make sure that the margarine covers the crushed crackers.

* Depending on the size of your family , you may need to use two packs of frozen brocoli and two cans of cream of chicken soup. Keep in mind that you can use as much sour cream that you like as well.

Put in a preheated oven of 350*

Bake for 1 hour and enjoy!

Southern Spinach Casserole

by A. English    

Ingredients:

Two (10oz.) pkg. frozen chopped spinach.            

1 (8oz.) pkg. cream cheese   

1 can cream of mushroom soup                                         

1 can fried onion rings

Directions:Cook spinach according to package directions, drain but keep moist. Add cream cheese and cream of mushroom soup.  Stir until well blended.  Pour half of this mixture into a 3 qt. casserole, sprinkle 1 can fried onion rings on top of layer,  then spread the rest of the spinach mixture. Add topping.

Topping;

2 cups Ritz crackers(crumbled)                            

3/4 cup butter

 In a skillet, sauté lightly Ritz crackers in butter.   Spread over casserole and bake at 350 deg. for about 25 min., until bubbly.

I sometimes add 1/2 cup slivered almonds and 2 tbsp. poppy seeds to the topping for special occasions.  Serves 6-8

Get Together SQUASH CASSEROLE
K. Davis

Ingredients:
4 to 6 squash cut up into small pieces ( or 2 pkgs frozen squash)
2 eggs
1 tsp butter
1 sleeve townhouse crackers ground up
1 small onion chopped
2 cups mild cheddar cheese grated
1 tbsp milk
1 can cream of chicken soup

Directions:
Boil squash and onions till tender, drain. Combine all ingredients. Place in a
large casserole dish.  Bake uncovered @ 400º for 40 minutes or until slightly browned on top.

Country Fresh Fried Corn

by  K. Humphreys

Ingredients: 

dozen ears fresh corn(white or yellow)               

½ lb bacon                                                                           

1 ½ cup water

salt & pepper

Directions:

Melenzane Alla Griglia

by B. Pastore

Ingredients:

Eggplant, 

olive oil, 

breadcrumbs,

garlic (optional),

aluminum foil (not for eating)

Directions: 

Slice eggplant into relatively thin strips (length wise).

Dip eggplant into olive oil (the extra-virginer the better-er).

(You can also chop garlic and put it in the olive oil).

Roll eggplant in breadcrumbs.

On grill, lay out aluminum foil and place breaded eggplant.

Flip eggplants when bottom side is brown.

Serve hot as a side dish or cold as a tasty lunch.

Eggplant Parmesan

by B. Romano

Ingredients:

2 eggplants (sliced ¼ in. lengthwise)

2 eggs, beaten

2 tbsp water

¼ cup Romano cheese

1 tbsp parsley

pinch of salt

7 oz bread crumbs, Italian flavored

¼ cup white flour

extra virgin olive oil

8 oz. mozzarella cheese

½ cup Romano cheese

Directions:

Put salted eggplant in a colander for 20-30 minutes, then drain and wash. Dip eggplant in mixed egg batter*(egg, water, cheese, parsley), then into breading mix(crumbs and flour).  Fry eggplant slices in olive oil. Turn remove when golden brown.  Put marinara sauce in pan, then eggplant slices, then cheeses. Repeat this layering. Put Mozzarella cheese on top. Bake 20 min at 350   *you can use this for chicken cutlet parmesan too”