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Recipes For The Month of January
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January 1
From the apple in the garden to the manger and the star,
From the rainbow and the promise to the moment where we are,
Your are our hope, loving God
From the manna in the desert to the breaking of the bread,
From the hunger of the ages to our hunger to be fed,
You are our hope, loving God.
From the prisons of the prophets to the growing light of day,
From the death within the darkness to the stone that rolls away,
You are our hope, loving God.
From the curse of Eve and Adam to the blessing of the Christ,
From the spirit of division to your spirit in our midst,
You are our hope, loving God.
-Shirley Erena Murray
Apple Oatmeal Breakfast Pie
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1 -9" frozen pie crust
3/4 cup evaporated milk
1/2 cup uncooked quick cooking oatmeal
2 cups dried apple slices
3 eggs, slightly beaten
1/2 cup apple juice
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Vanilla yogurt and orange slices
Defrost, but do not bake pie crust, In a medium bowl, combine evaporated mile, oatmeal, apple slices,eggs, apple juice, sugar, vanilla, cinnamon and nutmeg. Pour into pie crust. Bake in a 375 degree oven for 35 to 40 minutes. or until browned and set. Let cool 15 to 20 minutes and serve with yogurt and orange slices.
*May you find hope in this moment of a new year, to continue the search for your promised rainbow. May your hunger be nourished by the powerful spirit and loving blessings of our Lord Jesus Christ. Hopefully, together we can enjoy the gifts of playing in the garden, nurturing in the kitchen and creating ideas together. Thank you for this opportunity to share.
January 2
"Let the words of my mouth and meditation of my heart be acceptable in thy sight, Oh Lord, my strength and my redeemer."
-Psalm 19:14(KJV)
"They always called it Magic and indeed it seemed like it in the months that followed-- the wonderful months -- the radiant months -- the amazing ones. Oh! the things which happened in that garden! If you have never had a garden you cannot understand, and if you have had a garden you will know that it would take a whole book to describe all that come to pass there. At first it seemed that green things would never cease pushing their way through the earth, in the beds, even in the crevices of the walls. Then the green things begin to show buds, and the buds began to unfurl and show color, every shade of blue, every shade of purple , every tent and hue of crimson."
-Frances Hodgson Burnett
Green Beans in Pepper Butter
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1 tablespoon butter
1 medium pepper, yellow preferred for best color, coarsely shredded
6 tablespoons butter, softened
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds fresh green beans, trimmed
1 medium pepper, color of choice, cut into thin strips
Melt the 1 tablespoon butter in a small saucepan. Add shredded pepper. Cook over medium heat for about 6 minutes, until tender crisp. Set aside. In a blender or food processor combine softened butter and pine nuts. Blend until almost smooth. Add cooked pepper. lemon juice, salt and pepper. Cover and blend or process until almost smooth. Set aside. In about 1 inch of boiling water, cook beans for 10 to 12 minutes. until tender crisp. During the last 2 to 4 minutes, add the pepper strips. When cooked to desired tenderness, drain. Transfer beans and peppers to serving bowl. Add butter mixture, tossing to coat. Serve immediately.
*Throughout the pages of the upcoming months are suggested complementary menu items. Hopefully, you will find these helpful. Try serving this vegetable side dish with Basil Stuffed Beef or Citrus Baked Halibut along with Potatoes Accordion.
January 3
"And God said, "Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth." And it was so. And the earth brought forth grass and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind. And God saw that it was good. And the evening and morning were the third day."
-Genesis 1:11-13(KJV)
Minestrone Soup
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1 cup celery, chopped
1 cup onion, chopped
4 - 5 garlic cloves, crushed and minced
2 tablespoons canola oil
2 cubes beef bouillon
1 (16 ounce) can tomato paste
8 - 10 cups water
2 teaspoons pepper
2 tablespoons fresh chopped basil
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can garbanzo beans, drained
1 (16 ounce) package frozen spinach, thawed, or 4 cups fresh, chopped
1/2 cup sliced carrot
3 ounces spaghetti noodles, cooked
Parmesan cheese
Herb croutons
Saute the celery, onions and garlic in the oil in a skillet. In large heavy pot, combine sauteed vegetables, bouillon, tomatoes, tomato paste, water, pepper, oregano, basil, kidney and garbanzo beans, spinach and carrots. Cover and cook on low heat for 30 minutes to one hour. Add spaghetti and simmer 8 to 10 more minutes. Serve immediately with Parmesan cheese and croutons.
*Nothing nurtures more than a hot bowl of soup. As the excitement of the New Year fades, some of us can start to slump into the post-holiday blues. Make the choice of taking time to nourish yourself with healthy soul foods, such as this homemade soup.
January 4
"Money is only money,
Beans tonight and steak tomorrow,
So long as you can look
Yourself in the eye,"
-Maridel LeSueur
"Oh, Adam was a gardener, and God
who made him sees
That half a proper gardener's work is
done upon his knees,"
-Rudyard Kipling
Italian-Style Steak
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1 (2 - 2 1/2 pounds) round steak
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons olive oil
1 ( 1 pound) can crushed tomatoes
1/2 teaspoon oregano
1 tablespoon chopped parsley
1/4 teaspoon garlic, minced
1/2 teaspoon rosemary
Sprigs of parsley or rosemary
Cut round steak into serving pieces, then pound thin with a tenderizing hammer. In a deep dish, mix flour, salt and pepper and dredge meat in this mixture. Heat oil in a large skillet with a lid add steak, browning on both sides. Pour off liquid: add tomatoes, oregano, mustard, parsley, garlic and rosemary. Cover and simmer about 1 hour, until tender. Serve immediately.
*In the Victorian language of flowers, parsley means festivity. This probably because of the time-worn practice of using it as a garnish on plates when entertaining. Serve with Garlic Bubble Bread, Pesto Pasta or Fettuccine and Roasted Vegetables.
January 5
"Thus ever at every season
in every hour and place
Visions await the soul
on wide ocean or shore,
Mountain forest or garden
in wind and floating cloud,
In busy murmur of bees
or blithe carol of birds."
-Robert Bridges
"On Saturday evening, when we listen to the radio and often shell dried beans , we are able to relax after our week's work and realize that there is more happiness in simple living than in glamour."
-Jim G. Brown
White Bean Salad
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4 cups cooked or canned white Navy beans
1 medium onion, thinly sliced
1 garlic clove, mashed
1 tomato, peeled and coarsely chopped
1 cup cooked corn
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and pepper to taste
Drain the beans, and if hot, cool. Put into large bowl and add the onion, garlic, clove, tomato, corn, parsley, and basil. In a small bow, combine the olive oil, lemon juice, salt and pepper. Mix thoroughly and pour over the beans. Toss carefully with a fork. Refrigerate several hours before serving. Toss again prior to serving. Serve over a bed of lettuce or stuffed into pita bread.
*One of the goals for Imaginagarden Cuisine is to provide recipes using popular item grown in our gardens. According to 'Jumbo Book of Gardening' by Karyn Morris, the top 10 favorite vegetables in North America are: onions, loose leaf lettuce, radishes, carrots, peas, beans, cucumbers, tomatoes, sweet peppers and corn. If a recipe in this book doesn't have one or more of those vegetables, chances are it is a dessert with lots of chocolate or a similarly sweet item!
January 6
"What are you to me?
You are my faith renewed
lost through the years
Yet now by faith imbued,
I cease my fears
"What are you to me?
A heart so quick and true
that my own heart,
Inured, is stirred anew
to do its part.
"What are you to me?
A strong young source of power,
who, with no strife,
But bringing seed to flower,
infuses life.
-Pearl S. Buck
Basic Sourdough Starter
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2 cups flour
1 teaspoon of salt
3 tablespoons sugar
1 tablespoon dry yeast
2 cups lukewarm water
With a wooden spoon, sir dry ingredients together in a large non metallic mixing bow. Gradually add lukewarm water. Stir mixture until it resembles a smooth past. Cover with a towel and set in a warm place to sour. Stir mixture several times a day. In 2 to 3 days sourdough will be ready to be used in recipes. After sitting at room temperature 2 to 3 days, store in sealed glass jar in refrigerator. To have a continual supply, never use the last cup of starter; "feed" the remaining starter once every 1 to 2 weeks with a mixture of 1 cup flour. I cup warm milk and 1/2 cups sugar. Do not use the same day as you feed it. Try to stir every 1 to 2 days.
*The new year is a good time for a fresh batch of sourdough starter. The whole process symbolizes renewed faith as we infuse life in and nurture food lost with the invasion of modern conveniences. Throughout the ear ahead, look for several sourdough recipes: Sourdough Spinach Bread, Sourdough Cinnamon Rolls and Sourdough French Bread.
January 7
"The sky is the daily bread of the eyes."
-Ralph Waldo Emerson
"Art is a staple, like bread or wind or a warm coat in winter. Man's spirit grows hungry for art in the same way his stomach growls for food."
-Irving Stone
Cheese Bread
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1 3/4 cups water
1/2 cup corn meal
1 teaspoon salt
1/2 cup molasses
2 tablespoon shortening
1 package active dry yeast
1/2 cup warm water
1 tablespoon sugar
4 - 5 cups flour
1 pound American cheese, cut into 1/4 inch cubes
Melted butter
In a medium saucepan, combine water, corn meal and salt. Bring to a boil, stirring constantly. Cook until slightly thickened. Remove from heat; add molasses and shortening and cool until lukewarm. Meanwhile, in a large mixing bowl, slightly mix yeast, warm water and sugar. Let sit for several minutes and add corn meal mixture. Blend thoroughly. Gradually add 4 to 5 cups flour until a stiff dough forms. On a lightly floured surface, knead dough until smooth and elastic, about 5 to 7 minutes. Place in a greased bowl. cover with damp cloth and let rise in a warm place until doubled, about 1 to 1 1/2 hours. On a surface covered with corn meal, add cheese to dough by working in several pieces at a time until all evenly distributed. Shape dough into 2 round loaves and place on greased baking sheet. Let rise in or until browned. Let cool for several minuets and brush with melted butter. Serve warm or store in airtight container.
*Artfully add some spice to your life by choosing form a sied variety of herbs, such as dill seed, celery seed, crushed red pepper flakes or chopped oregano. Add 1 teaspoon when combining all ingredients in mixing bowl. For a Mediterranean theme, ad a handful of sliced green olives and pine nuts when incorporating the cheese cubes. The combinations are Un-Imaginable! Serve toasted with Fettuccine with Avocado and Ham or Spiral Pasta Salad.
January 8
"I am the one whose praise echoes on high,
I adore all the earth.
I am the breeze that nurtures all things green.
I encourage blossoms to flourish with ripening fruits.
I am led by the spirit to feed the purest streams.
I am the rain coming from the dew
that causes the grasses to laugh with the joy of life
I am the yearning for good."
-Hildegard of Bingen
God is spreading grace around in the world like a five-yer-old spreads peanut butter: thickly, sloppily, eagerly, and if we are in the back shed trying to stay clean, we won't even get a taste."
-Donna Schaper
Peanut Butter Pound Cake
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1 1/4 cups butter, softened
2 cups sugar
6 eggs
1/2 cup peanut butter
2 cups of flour
1/4 cup finely chopped peanuts
In a mixing bowl, cream butter, add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each one, until mixture is creamy. Blend in peanut butter, then flour. Pour into 2 greased 9" x 5" loaf pans. Bake in 350 degree oven for about 15 minutes and sprinkle peanuts onto top of loaves. Continue baking for another 30 to 40 minutes, or until cake springs back when gently touched. Remove from the oven and place on wet towels, This will help the cake from sticking to pan when cooled. Remove by gently inverting pan.
*Peanut Butter was developed in 1980 and first largely promoted as a health food at the 1904 St. Louis World's Fair. The reputation of peanut butter has vacillated over the years, with health experts debating over he pros and cons to the fats in peanut butter. With most manufacturers removing hydrogenated fats, and leaving the peanut oil, which is a monounsaturated fat, peanut butter is now back to being considered a "heart healthy" food. Serve this cake warm and with a tall glass of cold milk. Or refrigerate overnight, cube and dip in Milk Chocolate Fondue. Need I say more?
January 9
"Let us live together, eat together.
Together, let us do noble deeds and share the fruits.
Let us understand each other, casting aside jealousy and ill-will.
Let us all work for peace and peace alone."
-Hindu Prayer
"Barley" Interesting Salad
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1 1/2 cups uncooked whole barley
1/2 teaspoon salt
1 cup dry sun-dried tomatoes
1/2 cup dried apricots (18 -20 whole)
1 small fennel bulb, thinly sliced
3/4 cup raw shelled pistachios, roughly chopped
1/2 cup chopped fresh basil
1/2 cup large black olives, chopped
1/2 cup olive oil
1/2 cup fresh lemon juice (about 3 lemons)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2 cloves garlic, minced
Salt and pepper
Lettuce leaves
Pistachio or sunflower seeds, coarsely chopped
In a large saucepan, combine barley and enough cold water to cover by 2 inches. Cover and let stand at least 6 hours or overnight. Drain barley. In same saucepan bring 2 quarts fresh water to a boil. Add barley and salt and return to a boil Reduce heat and simmer for about 30 minute, or until barley is tender. Drain and rinse under cold water. Set aside. Meanwhile, while barley simmers. in a small bowl, combine tomatoes and enough warm water to cover. In another small bowl, combine apricots and enough warm water to cover. Let the tomatoes and apricots soak 30 minutes. Drain and chop coarsely. Set aside. In a sealable container, combine olive oil, lemon juice, onions, parsley and garlic to make a dressing. Shake well until blended. To assemble salad, take a large bowl, and combine barley, tomatoes, apricots, fennel pistachios, basil and olives. Add 1/2 to 3/4 cup dressing and toss to blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Server over lettuce leaves and garnish with pistachio or sunflower seeds.
January 10
"But if you will let seven days more pass - do not fast during them, however, but go into a field of flowers where no house has been built, and eat only flowers, and pray to the Most High continually - then I will come and talk with you.
so I went, as he directed me, into the field which is called Ardat, and there I sat among the flowers and ate of the plants of the field, and the nourishment they afforded satisfied me."
-2 Esdras 9:23-26 (From the Oxford Annotated Apocrypha)
"I doubt that the imagination can be suppressed,. If you truly eradicated it in a child, he would grow up to be an eggplant."
-Ursula K. Le Guin
Stuffed Eggplant
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2 eggplants
1 pound ground pork
1 cup green onions, chopped
1 clove garlic, minced
1 cup celery, finely chopped
1 large tomato, chopped
3 - 4 drops of hot pepper sauce
Salt and pepper to taste
2 tablespoons butter
1 cup Italian bread crumbs
2 tablespoons walnuts, finely chopped
2 tablespoons Parmesan cheese
Fresh parsley, chopped
Cut off stem ends of eggplants and cut in half lengthwise. Place in a large saucepan and cover with water. Cover pan and simmer until tender, but not mushy, about 3 to 5 minutes. Drain and cool. Carefully scoop out the pulp from halves, leaving just 1/4 to 1/2 inch thick shell. Dice pulp and set aside. In large saute pan, brown ground pork. Drain off any liquid. Add onions, garlic and celery. Saute until browned. Add chopped eggplant, tomato, hot pepper sauce, salt and pepper. Spoon the filling into the eggplant shells. Place in baking dish and add 1/4 cup water to dish. In sauce pan, melt butter. Add bread crumbs and walnuts and toss to brown. Add Parmesan cheese to bread crumbs and mix. Sprinkle over stuffed eggplants. Top with fresh chopped parsley. Bake in 325 degree oven for 25 to 30 minutes or until hot and bubbly. Serve immediately.
January 11
"When dreaming I'm guided through another world
Time and time again
To the place where blind men see
To the place with golden streets
Up high I feel like I'm alive for the very first time
Up high I'm strong enough to take these dreams
And make them mine."
-Creed (Musical Group)
"Reach high, for stars lie hidden in our soul.
Dream deep, for every dream precedes the goal."
-Ralph Waldo Emerson
Dreamy Fruit Salad
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1 large package instant vanilla pudding
3 cups buttermilk
1 (29 ounce) can fruit cocktail, drained
8 ounces non-dairy whipped topping
1/2 package of fudge stripe cookies
Combine instant pudding package with buttermilk and beat for several minutes. Add fruit cocktail and non-dairy whipped topping to pudding. Break up cookies and add to pudding. Gently stir to combine. Refrigerate on hour prior to serving.
I know this dessert breaks the Imaginagarden Cuisine theme of at least one item coming from your garden (or having chocolate in it). But certain recipes are too good to pass up. And this is one. It may not sound like much at first glance, but the combination of flavors and textures make it truly dreamy! Serve with Wonder Sandwiches or Chicken Salad Sandwiches.
"Only with winter-patience
can we bring
The deep desired, long-awaited
spring."
Anne Morrow Lindbergh
January 12
"A testing kit is the modern way
To find out what to add to you clay.
Old farmers need no kits or guess
For growing a garden with great success.
Their ancient sure-fire knowledge lives:
it's now called barnyard additives."
-Quated in the Farmer's Almanac
"There was a time when folks had cooks,
Who never did depend on books
To learn the art of cooking.
The help know all the tunes by ear,
And no one dared to interfere;
They brooked no overlooking."
-Charleston Receipts
Old Fashioned Chicken Sandwiches
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1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 boneless. skinless chicken breasts, rinsed and patted dry
2 tablespoons vegetable oil
4 Molasses and Barn Buns or other French roll
4 tablespoons mayonnaise
2 cups fresh, washed and dried, spinach, cut into slivers if large
1 tomato, thinly sliced
1 red onion, thinly sliced
Combine cumin, paprika, seasoned salt, pepper, and garlic powder and rub mixture evenly over the chicken breasts, In a large skillet, heat the vegetable oil over medium heat. Add the chicken and cook for 5 to 6 minutes, or until browned. Turn over and cook again until browned. Remove from heat and drain on paper towel. Meanwhile, slice buns in half and toast. Spread with mayonnaise. Divide spinach tomato and onion and arrange on buns. Thinly slice the chicken breasts and divide among the rolls. Serve immediately with Summertime Lemonade and Oven Baked French Fries for a grand old Fashioned luncheon.
January 13
"Ay, but hearken,sir,
Though the chameleon Love
can feed on the air,
I am one that am nourished
by my victuals
And would fain have meat..."
-William Shakespeare
"The onion and its satin wrapping is among the most beautiful of vegetables and is the only one that represents the essence of things. It can be said to have a soul."
-Charles Dudley Warner
Beef Stuffed Onions
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4 large onions, dry leaves peeled off, but left whole
1 red pepper, diced
1/2 to 3/4 pound lean ground beef, browned and drained
1/2 cup bread crumbs
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter, melted
2 tablespoons dry sherry
In large pot of boiling water, cook onions for 10 minutes. Drain and run under cold water. Scoop out the centers, leaving enough of a sturdy shell. Chop onion insides and put into large mixing bowl. Add red pepper, cooked ground beef, bread crumbs, parsley salt, pepper and nutmeg. Toss until mixed well,. Brush the insides of the onions with butter and also season with salt and pepper. Divide the beef filling into flour and stuff into the onions, piling generously, Place stuffed onions in a greased baking dish. Add sherry to remaining butter and pour evenly over the onions. Cover with foil and bake in 300 degree oven for about 1 hour. Remove foil the last 15 to 20 minutes to brown. Serve immediately.
*I enjoy serving this heart and soul warming dish with California Cornbread or Irish Soda Bread. I also enjoy finishing the meal with a slice of Best Friends' Banana Coffee Cake.
January 14
"Seeing is deceiving. It's eating that's believing."
-James Thurber
"Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-caves run"
-John Keats
Chocolate Beet Bread
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1 (15 ounce) can sliced beets (not pickled)
1 1/2 cups sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon
Drain the beets, reserving 1/2 cup of juice. Puree the beets with the 1/2 cup juice and put into a large mixing bowl. Stir in the sugar, oil, eggs and vanilla. In a separate bowl, combine the flour, cocoa, baking soda and salt. Add to the beet batter and mix well. Stir in the chocolate chips and nuts. Grease two 9" x 5" loaf pans and sprinkle bottom and sides with the sugar and cinnamon. Pour the batter into prepared pans. Bake in 350 degree oven for 35 to 40 minutes, or until toothpick comes out clean. Let cool for 10 minutes before removing from pans.
*When I first saw this recipe, I thought, yuck! I am not a lover of the flavor of beets, although they do bring back fond memories of helping my grandmother grow and then can beets when I was a young girl. So, I tried it out and found the cocoa, chocolate chips, and pecans really do something for the flavor of the beets. The beets provide a deep rich color and moist texture, not to mention added nutrition. So, this recipe combines the best of all worlds -- and "eating that's believing" bread and brings back loving memories of yesteryear.
January 15
"The time is always right to do the right thing... So, I'm happy tonight, I'm not worried about anything. I'm not fearing any man. Mine eyes have seen the glory of the coming of the Lord"
-Martin Luther King Jr.
"Nothing is so easy to men of goodwill as goodwill itself, and this is all that God requires. Every act of goodwill permanently and sensibly increases goodwill. Trifling acts of goodwill are often more efficacious in this way than great ones. A flower given in kindness and at the right time profits more, both to giver and receiver, than some vast material benefit in which the good will is hidden by the magnitude of the act. Some little, sensible, individual touch from the hand or our Lord may convert the heart more than the contemplation of His death for us."
-Conventry Patmore
Kuchen
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5 cups flour
5 teaspoons baking powder
1 teaspoons salt
1/2 cup sugar
1/2 cup lard, or shortening
2 cups whipping cream
2 cups sugar
1/2 cup flour
2 1/4 cups whipping cream
Sugar
Cinnamon
In large bowl, mix 5 cups flour, baking powder, salt, 1/2 cup sugar, lard and 2 cups whipping cream. Place small balls of dough between sheets of wax paper and roll out to about 1/4 inch thickness. Remove wax paper and place dough onto baking sheets. Mix 2 cups sugar, 1/2 cup flour and 2 1/4 cups whipping cream and spread an even layer of filling on each rolled out cake. Sprinkle lightly with sugar and cinnamon. Bake in 350 degree oven for about 12 to 15 minutes, until golden brown. Cool and store in an airtight container.
*Are you honoring the stirring words of Dr. Martin Luther King, Jr. on his birthday? Are you doing the right things for yourself, your family, your community? Sometimes the hardest thing and the right thing are the same. We all need to make choices today that we will be happy with today, tonight, tomorrow and when we, too see the glory of the coming of the Lord.
January 16
"I refuse to believe that trading recipes is silly.
Tuna - fish casserole is at least as real as corporate stock."
-Barbar Grizzuti Harrison
"Lord, send us anywhere, only accompany us. Place any burden upon us, only sustain us. Server any ties except that which binds us to thy heart. Bless this food to the nourishment of our bodies, and our souls to the service of Christ."
-General Robert E. Lee
Asparagus Capped Tuna Casserole
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2 cups uncooked egg noodles
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
1/4 teaspoon pepper
1 1/4 cups milk
1 (4.5 ounces) sliced mushrooms, reserving juice
1 cup shredded American cheese
2 (6 ounce) can tuna, drained, flaked
1 cup frozen peas, warmed in microwave
1 pound fresh asparagus spears, slightly steamed
1/2 cup bread crumbs
1 tablespoon butter, melted
Cook noodles, drain and rinse. Meanwhile, in large skillet, melt butter, and add onion. Cook and stir until lightly tender, 4 to 5 minutes. Stir in flour and pepper, to make a paste. Gradually add milk, stirring constantly. Add reserved mushroom juice and cook until mixture is thick and bubbly. Add cheese, stir until melted and remove from heat. Add cooked noodles, tuna, peas and mushrooms; mix well. Pour into a greased 2-quart round casserole pan. Arrange cooked asparagus spears in a circular fashion over top of noodle mixture, with tips pointing outward. In a small bowl, combine bread crumbs and 1 tablespoon melted butter, mix well. Sprinkle over asparagus,. Bake in 350 degree oven for 20 to 25 minutes, until browned and bubbly. Serve immediately.
*Serve this eye appealing casserole with Garlic Bubble Bread or Honey Rye Bread. Completing the meal with Cherry Nut Squares.
January 17
"Faith is the force of life."
-Count Leo Tolstoy
"Sowing in the morning, sowing seeds of kindness,
Sowing in the moon tide and dewy eve,
Waiting for the harvest and the time of reaping.
We shall come rejoicing, bringing in the sheave.
Sowing in the sunshine, sowing in the shadows,
Fearing neither clouds not winter's chilling breeze,
By and by the harvest and labor ended,
We shall come rejoicing, bringing in the sheaves.
Going forth with weeping, sowing for the Master,
Tho' the loss sustained our spirit often grieves,
When our weeping's over He will bid us welcome
We shall come rejoicing, bringing in the sheaves."
-Hymn written by Knowes Shaw
Oat Cracker
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1 1/3 cups oatmeal
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, melted
7 tablespoons milk
In a large bowl, combine the oatmeal, flour, baking powder and salt. Mix melted butter and milk and pour over the oatmeal mixture. Let sit for several minutes, until oatmeal is swollen. Roll the dough onto a floured surface until thin and even. Prick the dough with a fork and cut it into desired cracker shapes. Using a spatula, place crackers onto a greased cookie sheet. Bake in 400 degree oven for 10 to 15 minutes, or until lightly browned. Cool them on the cookie sheet. Serve immediately or store in an airtight container.
*These homemade crackers are great served with casseroles, soups and salads. Try the with Potato Corn Chowder, Broccoli and Ham Quiche, Garden Path Salad or Hot Crab Dip.
January 18
"Two things are too serious to joke about - marriage and potatoes."
-Irish Proverb
"Plan a word of love heart-deep in a person's life. Nurture it with a smile and a prayer and watch what happens."
-Max Lucado
Cheese Scalloped Potatoes
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1/4 cup onion, chopped
2 tablespoons butter
2 tablespoons flour
1 1/4 cups cream
1 cup grated cheddar cheese
Salt and pepper to taste
3 potatoes, peeled and thinly sliced, not rinsed
Cook onion in butter until soft. Add flour and cook 2 minutes, whisking. Whisk in cream and cook until thick and bubbly. Remove from heat and add ¾ cup cheese, stirring until melted. Season with salt and pepper. Layer half of potatoes in a greased baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season again with salt and pepper. Top with remaining sauce and sprinkle with remaining cheese. Bake in 350 degree oven for 30 minutes or until potatoes are tender
Roasted Rosemary Potatoes
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12 baby potatoes
1 large, or 2 small, sweet potatoes, cut into 2 inch cubes
2 cloves garlic, chopped
2 - 3 tablespoons olive oil
5 - 6 sprigs fresh rosemary
Scrub baby potatoes: if larger than 2 inches, cut in half. Combine baby potatoes, sweet potatoes and garlic in a baking dish. Drizzle olive oil over potatoes and toss to coat. Place rosemary between and on top of potatoes; arrange in even layer, Cover baking dish and bake in 375 degree oven for 1 hour. Remove lid and bake another 15 to 20 minute, or until potatoes are tender.
January 19
"Judge not the Lord by feeble sense,
But trust him for his grace
Behind a frowning providence
He hides a smiling face."
His purposes will ripen fast,
Unfolding ev'ry hour;
The bud may have a bitter taste,
But sweet will be the flow'r."
-William Cowper
Glazed Carrot Coins with Raisins
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2 pounds carrots
1/2 cup water, reserved from cooking
1/2 cup sugar
1/4 cup butter
1/3 cup raisins
Peel, then cut carrots crosswise in 1/4 inch rounds. Cook carrots 5 minutes in water. Drain, reserving 1/2 cup of the carrot juice. Add juice to sugar and butter in skillet. Bring to boil over medium heat. Add carrots, cover and cook over low heat 10 to 15 minutes, until crisp-tender. Add raisins and cook 5 more minutes. Serve immediately.
Fried Broccoli and Peppers
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2 pounds broccoli flowerets
2 peppers, color of choice, chopped
1/4 cup olive oil
2 cloves garlic, minced
1/4 teaspoon hot-pepper flakes
1/4 teaspoon pepper
In a saucepan of boiling water, cook broccoli and peppers for 7 to 8 minutes, or until tender-crisp. Remove vegetables with slotted spoon and save 1 cup water. In a large skillet heat olive oil and saute garlic and pepper flakes for several minutes. Add broccoli and peppers and cook for 2 to 3 minutes. Add pepper and reserved water and simmer for 5 to 10 minutes. or until vegetables are of desired tenderness and water is reduced. Serve immediately.
January 20
"No, the heart that has truly lov'd never forgets,
But as truly loves on to the close,
As the sun-flower turns on her god, when he sets,
The same look which she turn'd on when her rose"
-William Cowper
"What are you saving in your memory bin as food
for the restless soul when the winter of life comes?"
-Unknown
Homemade Granola Cereal
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6 cups rolled oats
1 cup coconut
1 cup wheat germ
1/2 cup shelled sunflower seeds
1/2 cup crushed peanuts
1/2 cup sliced almonds
2/3 cup peanut butter
1/2 cup honey
1/3 cup water
1/2 teaspoons salt
1/2 cup raisins, dates or other dried fruits if desired
Combine oats, coconut, wheat germ, sunflower seeds, peanuts and almonds. In separate bowl combine peanut butter, honey, water, salt and vanilla extract. Blend both together. Add dried fruit as desired. Spread evenly on 2 greased cookie sheets. Bake in 325 degree oven for 20 to 25 minutes, stirring several times. Cool thoroughly and store in air tight container. Serve with milk or yogurt and fruit at breakfasts, dry as a snack anytime of day, or for something really special, sprinkle over ice cream with hot fudge!
*Granola has regained popularity in our health conscious society, and is usually loved by all ages and populations. A multitude of combinations exist, depending upon personal preference. Experiment with different nuts and dried fruits,. Howe ever, t is not recommended to omit some of the items that may be considered high fat, with the excuse of making it healthier. You will compromise the nutrient value and overall flavor. And if the body and soul are not both equally fed, it eventually leads to unhealthy eating.
January 21
Each country has dishes and treats that give pleasure, comfort and lift in time of need. In America, abundance has produced a whole constellation of things to eat and drink for sure gratification and instant solace. The favorites among them not only taste good, but seem to make life smoother."
-Kay and Marshall Lee
"One must summer and winter with the land and wait its occasions."
-Mary Austin
Chewy Chocolate Bread Pudding
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4 eggs
1 cup cream
1 cup milk
1 cup half and half
1 cup sugar
1 tablespoon vanilla
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
8 cups of 1-inch bread cubes, preferably white bread, best with no crusts
1 cup semisweet chocolate chips
1/2 cup raisins
1/2 cup chopped pecans
Ice cream
In a large bowl, combine eggs, cream, milk, half and half, sugar and vanilla. Add cocoa, salt and cinnamon and blend well. Stir in chocolate chips, raisins and pecans. Pour into a greased 9"x13" baking pan. Set the baking pan into a jelly roll pan and add water to jelly roll pan until about 1/2 inch deep. (This is one tye of "water bath") Set both pans like this into oven. Bake in 350 degree oven for 35 to 40 minutes, or until custard is set and edges browned. Let set 10 to 20 minutes before serving, but do serve warm with ice cream.
*Pleasurable. Comforting, Gratifying! And always just right for the occasion.
January 22
"Down in a little back garden,
Under a sunny sky,
We made mud pies together -
Stained was the little pink apron,
Muddy the jacket blue,
As we stirred and mixed and tasted,
Out in the sun and dew."
"Why do I dream of that garden,
I who am old and wise?
Why am I longing, longing
For one of those old mud pies?
Oh, for the little pink apron,
Oh, for the jacket blue,
For the blessed faith of childhood
When make-believers are true."
-Florence A. Jones
"January gardens may be the best gardens of all. One thing for sure, I've never seen one make it intact to July,"
-Pat Stone
Hot Bean Pie
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2 pounds lean hamburger
1 onion,chopped
2 garlic cloves, minced
1/2 teaspoon pepper
1 teaspoon hot pepper sauce
1 (16 ounce) can refried beans
1 package taco seasoning mix
1 cup sour cream
1 pound Colby cheese, grated
Tortilla chips
Salsa Verde
Brown the hamburger with onion, cloves, bell pepper, pepper and hot sauce. Drain, if needed. Add the can of refried beans and mix. Put into a greased 2-quart casserole. Cover with sour cream; sprinkle with cheese. Bake in 350 degree oven for 25 to 30 minutes, or until hot and bubbly. Serve with tortilla chips and salsa.
January 23
"He told them another parable: "The kingdom of heaven is like a mustard seed which a man took and planted in his field. Though it is the smallest of all your seeds, yet when it grows, it is the largest of garden plants and becomes a tree, so that the birds of the air come and perch in its branches."
-Matthew 13:31-32(NIV)
""And he said unto the, it is not for you to know the times or the seasons, which the Father hath put in His power."
-Acts 1:7 (KJV)
Mustard Chicken in Phyllo Pastry
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1/4 cup butter
1/2 cup chopped onion
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon white pepper
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
1 1/2 cup cream
3/4 cup butter, melted
10 phyllo pastry sheets
IIn a large skillet, melt 1/4 cup butter over medium heat. Add onion and chicken cubes and sprinkle with pepper. Saute until chicken is cooked, about 5 to 7 minutes, be sure not to overcook. Spoon the chicken into a bowl, cover to keep warm and set aside. Whisk mustard into remaining butter. Add tarragon and reduce heat to low. Let simmer for several minutes. Whisk in cream, blending thoroughly. Simmer until sauce is slightly thickened and reduced by about 1/4th. Pour sauce over chicken pieces and toss to coat. Take a 2-quart casserole and grease with melted butter. Lay one phyllo sheet in casserole, patting to fit sides. Do not trim excess that overlaps edge of dish. Brush with melted butter. Repeat layers with 4 more sheets of phyllo. Fill casserole with chicken mixture. Layer 5 more phyllo sheets on top of chicken mixture, buttering between layers. Trim excess phyllo to within 1 inch of casserole edge. Tuck edges neatly under and brush once more with melted butter. Bake in 425 degree oven for 15 minutes or until heated thoroughly and crispy golden brown. Serve immediately.
*Do not let phyllo dough intimidate you. It is surprisingly easy to achieve gourmet results with this delicate crust. Use your imagination to fill the crust with different meat or fruit filings. See page 292 for Baked Brie and Almonds, a highly recommended appetizer using phyllo dough.
January 24
"May your rice never burn." is the New Year's greeting of the Chinese.
"May it never be gummy." is ours.
-Irma S. Rombauer and Marion Rombauer Bewer
"When the sun rises, I go to work;
When the sun goes down, I take my rest;
I dig the well from which I drink;
I farm the soil that yields my food;
I share creation; kings do no more."
-Chinese Folk Poem
Parslied Rice
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2 tablespoons butter
2 large cloves garlic, minced
1/4 cup minced fresh parsley
3 cups hot, cooked rice
Melt butter in large saucepan and when boiling, add garlic. Stir-fry 1 to 2 minutes, then add the parsley and stir-fry another 1 to 2 minutes. Add the rice to butter mixture and toss until herbs are evenly distributed.
Jewel-Studded Rice Pilaf
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1 tablespoon butter
1 1/2 cups white rice, uncooked
2 - 3 cloves garlic
1/3 cup diced red pepper
1/3 cup diced yellow pepper
3 cups chicken broth
Melt butter in an oven prof casserole (with lid). Add rice and garlic. Stir in peppers and chicken broth. Cover and bring to boil. Cover and bake in 375 degree oven for 18 to 20 minutes.
*Even though Americans are eating more Asian cuisine, we still often overlook the Chinese New Year, If you are not quite up to a full blown celebration, remembering the ancient culture through food and poem can be a good start. Enjoy the above recipes with Gingered Chicken or Honeyed Pork Chops.
January 25
"He waters the mountains from hi upper chambers;
the earth is satisfied by the fruit of his work.
He makes grass grow for the cattle,
and plants for man to cultivate-
bringing forth food from the earth."
-Psalm 104:13-14 (NIV)
"Whoever understands and loves a gaden may have contentment if he will."
-Chinese Proverb
Apricot Shrimp Stir-Fry
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1/2 cup diced dried apricots
1/3 cup apricot brandy
1 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon cornstarch
1/4 teaspoon pepper
2 tablespoons canola oil
2 cups fresh snow pea pods
1 red or yellow pepper, cut into strips
1/2 cup thinly sliced green onions
1 clove garlic, minced
1 pound shrimp, shelled and deveined
Hot cooked rice
Toasted slivered almonds
Combine the diced apricots and brandy in a small bowl and let stand for at least 15 minutes. In a separate small bowl, mix the lemon juice, soy sauce, cornstarch and pepper. Set aside. Heat the oil in a large skillet over high heat. Add the pea pods, pepper strips, green onion and garlic. Cook for about 3 to 4 minutes, stirring constantly. Add the shrimp and cook 2 to 3 minutes, continuing to stir. Pour the cornstarch mixture into the shrimp and cook another 2 minutes, or until shrimp is pink and mixture thickens. Serve immediately over hot rice and garnish with the almonds.
*Fresh pork strips or chicken may be substituted or combined with the shrimp, if desired. Serve with Jewel Studded Rice Pilaf from yesterday or Chinese Fried Rice. Try finishing the meal with Baked Pineapple.
January 26
"And they...break bread from house to house,
did eat their meat with gladness and singleness of heart"
-Acts 2:46(KJV)
"The bread of life is love, the salt of life is work,"
the sweetness of life is poesy, and the water of life is faith."
-Anna Jameson
French Bread Pizza
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1 pound butter, room temperature
8 ounces grated sharp cheddar cheese
4 ounces grated Romano cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 loaf French bread, sliced open horizontally
1 pound sliced Canadian bacon
8 ounces grated mozzarella cheese
1/4 cup Parmesan cheese
In medium bowl, combine butter, cheddar cheese, Romano cheese, Worcestershire sauce, garlic powder and paprika. Blind until well mixed. On split French bread, spread cheese blend generously. Layer Canadian bacon over cheese. Top with mozzarella and Parmesan cheese. Place on a tin foil covered baking sheet. Bake in 350 degree oven for 15 to 20 minutes, or until browned. Let sit for several minutes and slice into wedges. Serve immediately.
*If desired, add additional toppings as desired, just as you would with traditional pizza. recommended favorites include black olives, thinly sliced red onion or fresh spinach leaves. If you are feeling really ambitious, try making your own Sourdough French Bread. It may seem like a chore, but the soulful act of preparing a meal fully from scratch is an act of love. It is also a wonderful way to warm your kitchen and the aroma will linger, inviting loved ones in.
"Build ye houses, and dwell in them: and plant gardens and eat the fruit of them."
-Jeremiah 29:5(KJV)
January 27
"The name we give something shapes our attitude toward it."
-Katherine Paterson
"Many men go fishing all of their lives, without knowing it is not the fish they are after"
-Henry David Thoreau
Beer Battered Walleye
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6 to 8 walleye fillets
3/4 cup beer
1 large egg, beaten
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon sugar
Wash walleye fillets. If fish is slippery, dip fingers in salt to prevent fish from slipping away. Mix beer and egg together. In a separate bowl, combine flour, baking powder, salt baking soda and sugar. Add to beer mixture and combine well. Dip fillets into batter. Deep fry the fillet at 375 degrees for 2 minutes. Drain on paper towels. Serve immediately.
Homemade Tarter Sauce
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1 cup mayonnaise
1/2 cup coarsely chopped dill pickles
1 teaspoon dill pickle juice
1/4teaspoon pepper
In a small bowl, combine mayonnaise, pickles, pickle juice and pepper. Chill for several hours.
*Happy Birthday to my father-in-law, Hank!!
January 28
"I bless the daily labor of my hands,
I bless the sleep that nightly is my own.
The mercy of the Lord, the Lord's commands,
The law of blessings and the law of stone.
My dusty purple robe, with its ragged seams...
My dusty staff, where all light's rays are shed.
And also, Lord, I bless the peace
In others' houses - others' ovens' bread."
-Marina Tsvetaeva
"So she sat beside the reapers, and he passed her parched grains; and she ate until she was satisfied, and she had some left over."
-Ruth 2:14 (RSV)
Peppered Muffins
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1 3/4 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup mozzarella cheese, shredded
1/3 cup red pepper, roasted or steamed
1/4 teaspoon cracked blacker pepper
Cornmeal
In mixing bowl, combine flour, sugar and backing powder. In a separate bowl, combine egg, milk and oil. Make a small well in the center of the flour mixture and add the egg mixture all at once, stirring until just moistened. Fold in mozzarella cheese, red pepper and black pepper. Sprinkle greased muffin tines with cornmeal and fill 2/3 full. Top the muffin batter and additional black pepper. Bake in 400 degree oven for 15 to 20 minutes, until golden brown.
*Make these muffins to have ready for tomorrow, as they are satisfyingly delicious with Hum-Dinger Chili. Also recommend serving with Cream of Spinach Soup, Day-Before-the-Meal Whole-Deal Meal or Stuffed Beef Rolls.
January 29
"Eat the foods that "hum" to you."
Foods that hum to you are the ones
that satisfy a particular hunger at a particular time.
Guilt and enjoyment make poor bedfellows.
Eating must give satisfaction
and pleasure or it is ineffective.
The freedom to eat will also give you the freedom not to eat."
-Unknown (but true)
"Hum" - Dinger Chili
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1/4 cup vegetable oil
3 pounds beef steak of choice, cut into 1-inch cubes
1 pound ground beef
1 quart of water
5 tablespoons chili powder
1 teaspoon salt
10 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon red pepper
1 teaspoon black pepper
1/4 cup sugar
3 tablespoons paprika
2 cups sewed, diced tomatoes
3 tablespoons flour
3 tablespoons cornmeal
4 cups red pinto beans
4 cups cooked white rice
1 cup chopped onion
1 cup chopped red or green peppers
In a large stock pot, heat the oil; add steak and ground beef; stir constantly over high heat until just gray. Add water, cover and simmer 1 1/2 to 2 hours. Add chili powder, salt, garlic, cumin, oregano, marjoram, peppers, sugar, paprika and tomatoes. Skim off any excess fat that rises. Simmer another 30 minutes. Blend four and cornmeal with 2 cups of water. Add to other ingredients. Simmer 5 to 10 more minutes. Serve with pinto beans, rice, onion and peppers.
*Pure pleasure and eating satisfaction for frosty winter evenings. Serve with Cheese Bread or Oat Crackers.
January 30
"On the hilltop stands a lady.
Who she is I do not know.
All she wears is gold and silver
And she needs a nice young man."
-Nursery Rhyme
"If you want no raise chickens, you have to put up with a rooster.
If you want to raise children, you have to put up with a husband."
-Farmer's Almanac
Silver Spoon Wings
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1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 teaspoon hot pepper sauce
2-3 pounds chicken wings, cut at joints, tips discarded
Ranch salad dressing
Radish Dip
Combine sugar, water, soy sauce, pineapple juice, oil, garlic powder and hot sauce. Stir until sugar is dissolved. Pour over chicken wings in a salable bowl. Cover and marinate in refrigerator one full day. stirring occasionally. Lift wings from marinade and place on a greased cookie sheet. Bake in 350 degree oven for 40 minutes, or until tender. Turn and baste with remaining marinade several times while cooking. Serve immediately with a variety of dipping sauces, including Rand salad dressing and Radish Dip.
*Hopefully, you are a football fanatic if your husband or loved family members are. If not, the next best option is to prepare a bunch of snacks for the party and go to the nearest library, bookstore or coffee shop, all which will be deserted during the Super Bowl flurry. For other hors d'oeuvres try Artichoke Appetizers and Very Veggie Nachos.
January 31
"The really happy man is the one who can enjoy the scenery when he has to take a detour."
-Unknown
"What is the recipe for successful achievement? To my mind there are just four essential ingredients: Choose a career you love... Give it the best there is in you... Seize your opportunities... And be a member of the team."
-Benjamin F. Fairless
Monster Cookies
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2 cups butter
4 cups granulated sugar
4 1/2 cups brown sugar
1/2 eggs
6 cups peanut butter
1 tablespoon vanilla
1 tablespoon pancake syrup
18 cups oatmeal
2 tablespoons baking soda
1 pound chocolate chips
1 pound M&M's
In a VERY large mixing bowl, cream together butter, granulated sugar and brown sugar. Beat in eggs, a couple at a time, scraping bowl often. Add peanut butter, vanilla and syrup. In a separate bowl, combine oatmeal and baking soda. Add to butter mixture. Add chocolate chips and M&M's. Mix well! You may need to take a rest or ask for help! Shape into large round balls, up to the size of a tennis ball. Place far apart on baking sheets. Bake in 350 degree oven for 15 to 20 minutes, or until cookies are browned. Serve warm with a scoop of ice cream on top. Store the cookies in an airtight container.
*Now, this is the recipe for success, don't you think? Or it can e a mighty grand way to enjoy the scenery on this detour called life. I hope you and your loved ones seize this great recipe and make it a member of your most favorite cookie treats team. For other cookie recipes, jump ahead to May Day Cookies and Chocolate Walnut Wafers.
Recipes For The Month Of
January , February , March , April , May , June , July , August , September , October , November , December
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