The Red Tent Book Club began in September 1999, and continues to this day, meeting the first Tuesday of each month. We read “The Red Tent” in August 2000. It is the Old Testament story of Dinah, daughter of Jacob. The title refers to the tent in which women of Jacob’s tribe, according to law, took refuge while menstruating or giving birth, and where they found support and encouragement from their female relatives. Our book club provides friendship and support from our sisters, hence we call ourselves the Red Tent Book Club.

In October 2007, at a Red Tent celebration of Judy’s* induction into the National Women’s Hall of Fame, a proclamation modifying the name to the InfraRed Tent Book Club in her honor was read by Jackie**. The club generally meets in our Seneca Falls Library. However, there are occasions which we celebrate together, and these celebrations always involve amazing food provided by club members. We often said that we ought to compile recipes from the group – and this is a first attempt to do so. The beautiful illustrations, including the painting of the Red Tent on the cover, were contributed by our own amazing artist, Katherine Pfeffer Pross. Enjoy! Members – left to right, top row down on cover page:

Carol Wormuth, Wilhelmina Pusmucans, Jan Caraccilo, Jean Horton, Sally Erb, Judy Pipher*, Ginny DeJohn, Kathy Pross, Lucinda McWeeney

Margaret McComb, Jane Ebert, Wendy Oyler, Mary Kelleher Jackie Grey**, Mary Catt, Barb Dorvee, Kim DeVay, Charlotte Ghaly,

Margaret McComb, Lynn Patti Jo Pipher, Kathy Jans Duffy, Joyce Lohr, Nancy Sinha, Jan Caraccilo,

Dorothy Dickieson, Janet LeRoux Kathy Russo

TABLE OF CONTENTS

APPETIZERS 4 Vegetarian white lasagna 17

Cheddar fondue 5 Pasta with feta shrimp tomato sauce

Chicken satay Mediterranean noodle leftover turkey casserole

18

Party meatballs 6 Walnut olive pesto

Taco salad dip

Clam Dip SALADS 19

Crab Dip Spinach salad 1 AND 2 20

Hot artichoke and cheese dip 7 Caesar salad

Sicilian eggplant mixture Spring lettuce salad 21

Stuffed eggs au gratin Ruby Red Layered Salad

Fannie’s cheese spread 8 Rene’s coleslaw

Olive spread North Carolina style coleslaw 22

Waybury Inn maple vinaigrette dressing

MAIN DISHES 9 Pear salad 23

Chicken salad 10 Ramen noodle salad

Tourtiere du Canada Chicken salad beyond the grave 24

Shrimp casserole Mushroom salad

Alfreda's quiche 11

Tortilla Chicken VEGETABLES 25

Beef stew with tomatoes, orange zest and olives

12 Baked beans 26

BBQ Spareribs Greens and beans

Chicken with olives and pine nuts 13 Corn pudding

Wine braised brisket 14 Fall roasted vegetables 27

Ground beef casserole Silky corn casserole

Baked chicken parmesan 15 Asparagus alla fontina 28

Lamb shanks with beans and fennel Zucchini onion carrot walnut torte

Charlotte’s Danish red cabbage 29

PASTA 16 Spicy Carrots

Stuffed mushroom Rockefeller 30 Parmesan, pesto & roasted red pepper strata 40

Vidalia onion squares Caramel French toast

SOUPS AND CHOWDERS 31 DESSERTS 41

Garlic soup 32 Super rich brownies 42

Knapp’s mushroom chardonnay soup Carrot applesauce cake 43

Escarole and bean soup with sausage 33 Chocolate zucchini cake

Chicken noodle soup Lemon cookies 44

Salmon fish chowder 34 Cranberry pie

Chana Dal with cucumber Butter tarts 45

Fresh peach pie squares

BREADS AND BRUNCH 35 Blender pecan pie

No-knead bread 36 Gooey peanut butter chocolate chip cake 46

Potato breakfast 37 Cedar Creek blueberry hush Cheese strata Cherry carnival cake 47

Zucchini bread Rolled sugar cookies

Irish soda bread 38 Flourless Chocolate Decadence 48

Mexican corn bread Italian sesame cookies

Deluxe corn bread Fresh rhubarb cake 49

Bisquick banana bread 39 Peanut butter panocha with walnuts 50

Breakfast cookies Pumpkin cookies

4

Appetizers

5

CHEDDAR FONDUE (Judy) Ingredients Directions 1 can beer 1 lb sharp grated cheese 1 TB Worcestershire sauce ¼ tsp dry mustard 1 TB flour 1 tsp butter 1 egg

Heat beer + Worcestershire + butter to boiling. Dredge cheese with mustard and flour. Add slowly in handfuls to liquid, stirring till smooth after each handful. When smooth stir in slowly 1 egg slightly beaten (add a little hot cheesy liquid to egg first, then add the egg mixture to the pot) Serve with hunks of Italian bread and chunks of apple.

CHICKEN SATAY (Judy)

Ingredients Directions 2 ½ skinless chicken breasts 4 tsp brown sugar 4 tsp ground coriander 1 tbsp coarse ground pepper 8 cloves garlic finely chopped ½ c soy sauce 2 TB lime juice garlic 4 tsp chopped ginger root 8 tbsp oil Peanut Sauce: 1 c peanut butter 1-2 tsp hot chili sauce 2 cloves garlic crushed 3 TB honey ¼ c soy sauce ¼ c lime juice ½ c peanut oil

Mix brown sugar, pepper, garlic and coriander and rub into chicken Marinate on tray for 45 min Cut into strips and string on wooden skewers which have been soaking in water Place liquid in flat long baking dish and mix (dish longer than skewers) Marinate chicken in liquid for 6 hrs or overnight in refrigerator, covered, and turning several times BBQ chicken strips till done (doesn’t take long) turning to brown all sides Serve with bottled peanut sauce or make your own (mix in food processor)

6

PARTY MEATBALLS (Judy) Ingredients Directions 2 lb lean ground beef 1/4c peeled grated potato 1 egg 1 small onion minced 1 13-oz bottle chili sauce 5 oz grape jelly dash Worcestershire sauce

Combine first four ingredients, season with salt and pepper Form into small meatballs Blend remaining ingredients in large skillet over medium heat. Drop in meatballs, simmer 30 min. Remove excess fat and serve with toothpicks.

TACO SALAD DIP (Jo) Ingredients Directions 8 oz cream cheese 8 oz sour cream 1 pkg taco seasonings small jar taco sauce shredded lettuce, cheddar cheese, chopped tomatoes, small drained can of sliced black olives

Layer first three ingredients in a rectangular pan Top with taco sauce, then the remaining ingredients (Jo usually doubles this recipe)

CLAM DIP (Lucinda) Ingredients Directions 1 ½ pint containers of sour cream (24 oz) 1 package of Knorrs leek soup mix (dry) 1 can, drained, baby clams (not chopped clams)

Mix ingredients together, refrigerate before serving in your favorite “dip” bowl. Serve with your favorite chips.

CRAB DIP (Jean) Ingredients Directions 1 lb crab 2 stalks celery 1 bunch green onions dill seed pepper mayonnaise

Break up crab Chop celery and onions finely Season to taste Add mayo, mix and serve

7

HOT ARTICHOKE AND CHEESE DIP (Lucinda) Ingredients Directions 1 can drained artichokes, (cut them into quarters for easier mashing) 1 cup of mayonnaise (low fat not as tasty) 1 cup grated parmesan cheese

Stir ingredients together (do not use food processor because you want chunky dip) Pour into oven safe pan/dish and bake at 350 degrees for 20 minutes or until top is golden and bubbly.

SICILIAN EGGPLANT MIXTURE (Kathy R.) Ingredients Directions Bowl 1. 3 medium eggplants, peeled ¼ c oregano ½ qt. olive oil 1/8 c vinegar 1/8 c black pepper Bowl 2. 1 doz hot peppers 1/8 c oregano ½ qt olive oil 1 HEAD garlic cut up Recipe makes a lot, but is an incredible appetizer to serve with cheese and crackers, or sandwiches.

Place slices in layers in a colander; sprinkle layers with salt. Weight on top to press to drain excess liquid. I use 5 lb. sugar or flour bags for the weight. Leave overnight. Fluff up slices when removing from colander. Place in large bowl. Cut up hot banana peppers in the other bowl. (Protect your hands. I use rubber gloves. ) Mix each bowl. Take a little from each bowl and place in layers in sterilized jars. Fill to 1” from the top, fill with oil. Clean rim. Store jars in refrigerator.

STUFFED EGGS AU GRATIN (Dorothy) Ingredients Directions 8 eggs hardboiled, halved ½ tsp mustard 2 T butter 2 T flour ½ tsp basil 1 cup milk ½ cup grated Parmesan cheese.

Mash egg yolks, mustard, salt and pepper and place filled eggs in shallow buttered casserole Melt butter, blend in flour, salt and pepper. Add milk gradually, stirring until smooth and thick; pour over eggs. Sprinkle top with grated cheese. Bake in 350 degree oven for 10 minutes.

8

FANNIE’S CHEESE SPREAD (Nancy) Ingredients Directions 1/2 # extra sharp cheese 1 small onion 2 cloves of garlic 1/2 t salt 1/2 t dry mustard 1 T vinegar 1/4 T pepper 1 t Worcestershire sauce Mayo to moisten

Grate cheese, garlic, salt and onion together. Add rest and enough mayo to moisten. Serve on Ritz crackers

OLIVE SPREAD (Nancy) Ingredients Directions 1 can drained cannelloni beans equal amount pitted Kalamata olives 1 1/2 cloves of garlic

Process all with as much Olive Oil as needed for spreading consistency. Serve over crostini. Use left-over as a hummus spread

9

Main Dishes Poultry Meat Seafood Quiche

10

CHICKEN SALAD (Ginny) Ingredients Directions 1 Pkg rice pilaf (Near East Brand) 3 cups cooked cubed chicken 3 cups crisp tart apples (cubed) Dressing ( We have been replacing mayo and sour cream with low fat vanilla or Greek yogurt) ¾ cup mayonnaise ½ c orange marmalade ¼ cup sour cream 2-3 tbsp lemon juice 2 tsp curry powder

Mix ingredients. Serves 6. (Friend of mine serves on shredded lettuce; adds ½ c raisins; and garnishes with toasted slivered almonds)

TOURTIERE DU CANADA (MEAT PIE) (Judy) Ingredients Directions 1 ½ lb lean ground beef, or partial pork 1 envelope Lipton beefy onion mix ¼ tsp nutmeg ¼ tsp allspice 1 c water 3 TB flour pie crust (2 layer)

Preheat oven 400F Cook beef, onion mix, spices, ¾ c water till boiling, cover low heat covered ~20 min Stir well, add flour stir in, add ¼ c water and cook a few minutes, Cool. Place in pastry lined 9” pie plate, cover and crimp top pastry. Slit liberally Bake 30 min or till golden brown.

SHRIMP CASSEROLE (Jackie) Ingredients Directions 3 lb shrimp. Raw, shelled, deveined – pieces if large 8-9 slices bread, crusts trimmed 1 ¼ lb Sharp Old English Cheese, sliced 1/3 c melted butter 2/3 tsp dry mustard 5 beaten eggs 3c milk

Quarter bread and cheese slices Arrange shrimp, bread, cheese in several layers in greased casserole Pour butter over top Mix mustard, egg, milk and pour over casserole Let stand at least 3 hrs, best overnight in refrigerator Bake 1 hr at 350 F

11

ALFREDA’S QUICHE (Sally) Ingredients Directions Crust: 1 c flour 1 stick plus 2T butter 3 T cold water ½ c seasoned bread crumbs Filling: 4 eggs 4 oz sour cream 2 T fresh parsley 1 tsp paprika 3 oz sharp cheddar cheese 4 oz ham thinly sliced, or broccoli, or whatever you want

Mix first 3 crust ingredients and let rest 1 our. Press into pie plate to create crust. Add bread crumbs and press into crust. Blend first 4 filling ingredients with whisk, then add cheese and other. Bake 45 min at 400F. Sally says this is her favorite quiche recipe from an old German friend, and it freezes quite well.

TORTILLA CHICKEN (Kathy J.D.) Ingredients Directions

4 chicken breasts boil with onion & celery 8 corn tortillas torn into pieces 1 can tomato sauce or tomato paste 2 cans cream of chicken soup 1 can ortega chiles chopped 2-3 cups of cheddar and/or jack cheese shredded

Cut the chicken into chunks and mix with tomato sauce, soup and chiles Grease baking dish Layer tortillas, Chicken mix and cheese Repeat top with cheese Bake 30 minutes or so at 350F ‘til bubbly and melted We have made this for 100 people (football players) it is easy and everyone likes it.

12

BEEF STEW WITH TOMATOES, ORANGE ZEST, & OLIVES (Wendy)

Ingredients Directions Serves 6 to 8 3 lb chuck-eye roast cut into 2 inch cubes 1 ½ tsp salt 1 tsp pepper 2 T tomato paste 4T Olive Oil 3 anchovy fillets(mash and mince) 2 medium onions chopped 4-5 carrots, chopped large pieces 3 med cloves garlic minced 1/3 C flour 1- 750 ml bottle Cabernet Sauvignon 1 C low sodium chicken broth 2 bay leaves 1-2 tsp thyme or few sprigs tied 2 strips orange zest(I use zester) 1 can large tomatoes whole w/juice 1 C Kalamata olives chopped (1/2 C in stew to cook) Add ½ C just prior to serving Make this stew in a large, heavy-bottomed soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller you may need to cook meat in 3 rather than 2 batches.

Bake at 325F for 3 hours with LID SLIGHTLY ASKEW Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2T oil over medium high heat in large non-reactive soup kettle in 2 separate batches. Brown meat on all sides, about 5 min per batch, adding remaining tablespoon oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4-5 min. Reduce heat to medium and add garlic, and carrots and tomato paste; continue to sauté about 1-2 min longer. Stir in flour and cook until lightly colored, 1-2 min. Add wine, scraping up any browned bits that may have stuck. Add stock,anchovies, orange zest, bay leaves,½ C sliced olivesand herbes de Provence (or tsp of thyme); bring to simmer. Add meat, return to simmer. Cover and place in oven – until meat is just tender about 3 hrs, Remove stew from oven, add olives. Chop stewed tomatoes and add . Cover, let stand 5 min. (Can be cooled, covered, and refrigerated up to days.) Stir in parsley, adjust seasonings, serve.

BBQ SPARERIBS (Dorothy) Ingredients Directions Spareribs 1 large onion, chopped 1 cup ketchup 1/3 c. Worcestershire 1 teaspoon chili powder 1 teaspoon salt 2 dashes Tabasco 1 cup water

Mix last 6 ingredients for sauce and place in baking pan. Place spare ribs in baking pan with onion and bake in a 450 F oven for 30 min. Reduce heat to 350 degrees and continue baking for one hour, basting with sauce every 15 minutes. (Note: I find that clean-up is easier if the pan is lined with aluminum foil.)

13

CHICKEN WITH OLIVES AND PINE NUTS (Wendy) Ingredients Directions Pollo con Olive e Pignoli Serves 6 3½ to 4 pounds assorted cut- up chicken pieces 1 teaspoon kosher salt 2 T extra- virgin olive oil 2 T butter 3 plump garlic cloves, peeled 2 bay leaves, preferably fresh 1 cup brine- cured green Italian olives or oil- cured black Italian olives ½ cup white wine ¼ cup toasted pine nuts 12- inch cast- iron or other heavy skillet or sauté pan If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side. Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze. Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

Choose your preferred chicken pieces. A whole bird, cut up, is fine, though all dark meat— drumsticks and thighs—are my favorite. And if you are in a hurry (or watching your fat intake), use breast pieces. With these, you can cut the oil and butter in the recipe in half and, because breast meat cooks faster, brown the pieces initially for only 10 minutes, turn them, add the olives, then cook for an additional 10 minutes. Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt. Put the olive oil and butter in the pan, and set over medium- low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered. While the chicken is browning, pit the olives (if they still have pits in them). If you’re using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef’s knife to remove the pits, and break them into coarse chunks. After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes. Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. CONTINUED BOTTOM LEFT COLUMN

14

WINE BRAISED BRISKET (Ginny) Ingredients Directions 1 3 lb brisket 4 c chopped onions 1 c chopped carrots 1 c chopped celery ½ tsp rosemary 2 T tomato paste 2 c hearty red wine

Season both sides of brisket with salt and pepper. Heat large heavy dutch oven medium high, add brisket and brown well for 10 min. on both sides. Remove from pan. Add vegetables and rosemary, and cook, stirring occasionally, 4 min. Stir tomato paste into chicken broth; add that plus wed wine and brisket to the pan. Cover and gently simmer for 3 hr. To serve, remove brisket from pan, allow to rest for 10 min. Cut across the grain in thin strips. Pour sauce over, serve with mashed potatoes. Serves 8.

GROUND BEEF CASSEROLE (Jane) Ingredients Directions 1 lb. ground beef 2 Tbsp. shortening 1 Medium onion, chopped 2 cups canned tomatoes 1 Tbsp. catsup 1 Tbsp. steak sauce 1/4 cup chopped green pepper 2 Tbsp. chopped parsley 5 oz. elbow macaroni salt and pepper to taste l can cream of mushroom soup l cup grated cheese

Brown ground beef in shortening in heavy skillet until all red color disappears. Add onion, tomatoes, catsup, steak sauce, green pepper and parsley. Simmer for 30 minutes. Cook macaroni according to package directions. Combine macaroni and ground beef mixture in 2 qt. baking dish - season to taste. Spoon soup into mixture gently. Mix lightly, lifting from bottom. Sprinkle cheese over top. Bake at 350 degrees for 30 minutes. Yield - 6 servings

15

BAKED CHICKEN PARMESAN (Barb) Ingredients Directions

1 2 1/2 - 3 lb. freshly ground pepper ¼ tsp garlic powder ¼ tsp paprika 1/8 tsp thyme 1/4 cup Parmesan cheese 1 T. minced parsley 1/3 cup fine bread crumbs 1/3 cutwater 1 T. vegetable oil 1/4 lb margarine (melted) 1/3 c Marsala wine

Cut chicken into serving pieces, skin removed. In paper bag place seasonings, cheese, parsley and crumbs; coat chicken by shaking a few pieces at a time in the bag. Oil a shallow roasting pan, pour in the water and arrange chicken pieces. Sprinkle chicken with oil and melted margarine and bake at 350F uncovered in oven for 30 minutes. Pour wine over chicken. Lower oven heat to 325 F; cover pan with foil and bake 15 minutes longer. Remove foil; raise oven heat to 350F and bake 10 minutes longer. Yield: 4 servings You can double this if you need to, use white meat, dark, or both you can cook this ahead and let sit in warming drawer or in oven on low...chicken comes super tender

LAMB SHANKS WITH BEANS AND FENNEL (Wendy) Ingredients Directions (This is much better if you make 24 hours ahead) 1-32 oz beef broth 1-2 large fennel bulbs chopped 1 small leek-Chopped (trim off top green part) 6 cloves of garlic- sliced 2 T Dijon mustard 2t grated lemon zest 1t salt 1t pepper 4 lamb shanks ½ c sundried tomatoes (not in oil) 2-16 ox cans of white cannelini beans Sprig of rosemary or 1 ½ t (dried) 3 T lemon juice Mix broth & ingredients

Mix broth and first 9 ingredients together and put in slow cooker on high for 4 hours with the lamb shanks on top- then reverse shanks and cook 2 more hours Add next 3 ingredients and cook one more hour - then remove lamb shanks and add lemon juice and serve

16

Pasta

17

VEGETARIAN WHITE LASAGNA (Judy) Ingredients Directions White sauce 2 T butter, 2T flour, 2 ¼ c milk 1 large onion minced 2 large cloves garlic, minced 1 carrot finely chopped 1 large red pepper finely chopped 1 lb zucchini, coarsely chopped 1 c sliced mushrooms several tomatoes, peeled, chopped ¼ c cured black olives, seeded, chopped 1c fresh basil leaves chopped (or other Italian seasoning) 2 TB olive oil 9 lasagna noodles 1 lb mozzarella cheese (or half shredded provolone) 1/2c parmesan cheese

Melt butter, add flour to make paste, slowly add milk whisking. Season with salt and pepper. Saute veggies in oil except zucchini. Cook lasagna noodles al dente according to package directions Layer lasagna, white sauce, veggies, cheeses. Bake at 375F 30 min or till bubbly NOTE: no ricotta, otherwise too runny

PASTA WITH FETA SHRIMP TOMATO SAUCE (Margaret) Ingredients Directions 5 ripe tomatoes cit in eighths 1 c feta cheese 1-1 ½ lbs. Shrimp 2 T olive oil (+/-) 1 tsp salt (+/-) ½ tsp pepper 2 T lemon juice 4 cloves garlic fresh parsley

Bake at 400F for 20 min in baking pan combined tomatoes, olive oie, parsley, salt, pepper (mixed well) and garlic Add feta. Shrimp, lemon juice, more parsley and bake 10 min more Serve over pasta

18

MEDITERRANEAN NOODLE LEFTOVER TURKEY CASSEROLE (Kathy R.) Ingredients Directions 1 lb medium egg noodles 14 ½ oz can low sodium chicken broth 1 c skim milk 1 tsp salt ¼ c cornstarch 2 c chopped cooked turkey 14 oz can artichoke hearts 17 ½ oz jar roasted red peppers drained and sliced ½ c grated part-skim mozzarella cheese 9 Calamata olives pitted and sliced ½ c white wine 1 tsp lemon juice 1.2 tsp black pepper vegetable oil cooking spray 2 T grated Parmesan cheese

Prepare noodles according to package directions. Drain. Stir together broth, milk, slat, cornstarch I large pan and cook over medium heat until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and black pepper. Spray a 3 qt baking dish with cooking spray. Spoon noodle mixture into dish, and sprinkle with parmesan. Bake in 350F oven until bubbling around edges, about 35 min. Let stand 5 min before serving. Serves 8

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WALNUT OLIVE PESTO (Nancy) Ingredients Directions

2 cups walnuts 1 cup pimento olives 1 large garlic clove 1 T Extra Virgin Olive Oil 1 t lemon juice 1/4 t thyme

Process until coarsely chopped; serve over pasta (or fish)

19

Salads

20

SPINACH SALAD (Jackie) Ingredients Directions 1 pkg spinach leaves ½ of a large red onion sliced thinly 4 hard boiled egs ½ c half ‘n half ½ c sugar 3 T vinegar

Toss onion with spinach Add eggs Combine other ingredients and toss

SPINACH SALAD (Jo) Ingredients Directions 1 strips bacon, crisp, crumbled 1 pkg Spinach 1 pkg bean sprouts 3 hardboiled eggs, diced 1c salad oil ½ c sugar 1/3 c ketchup ¼ c vinegar 1 TB Worcestershire sauce 1 medium onion, minced 2 tsp salt

Assemble salad Whisk together dressing (last 7 ingredients) Toss.

CAESAR SALAD (Jo) Ingredients (Dressing) Directions 1 pinch salt 1 clove garlic mashed into salt 3” squeeze anchovy paste 1 egg Juice of 1 lemon 1/2c + of olive oil (need 4:1 oil:lemon juice)

Mix paste into garlic and salt Beat in egg, lemon Drizzle oil in as beat or blend mixture Toss 1 head romaine lettuce washed, dried, cut or torn into bite size with dressing Top with croutons

21

SPRING LETTUCE SALAD (Carol) Ingredients Directions Fill salad bowl full of new leafy lettuce leaves ½ of a large red onion sliced thinly into half rings ½ c cream 2 T sugar 1 T vinegar or lemon juice

Toss onion with lettuce Combine other ingredients and pour over lettuce Toss (Aunty Bea doesn’t like salt and pepper added)

RALPH’S RUBY RED LAYERED SALAD (Sally) Ingredients Directions (3 oz) pkg raspberry gelatin 2 C boiling water 1 (10 oz) box frozen raspberries - drained 1 pint sour cream 1 (3 oz) pkg cherry gelatin 1 (8 oz) can crushed pineapple, drained 1 (16 oz) can whole cranberry sauce

Dissolve raspberry gelatin in 1 C hot water. Add frozen raspberries and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm - 30-60 min. Spread sour cream over firm gelatin. Refrigerate Dissolve cherry gelatin in 1 C hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set - 20-40 min Spoon cherry gelatin mixture over sour cream layer Chill until firm, another hour or two

RENE’S COLESLAW (Sally) Ingredients Directions 5 C shredded cabbage ½ C almonds (I used the slivered variety) 1 ½ C dried cranberries (I used Craisins) ½ C diced celery ¼ C chopped green onions, white and green parts ½ C chopped green pepper

Dressing: ½ C mayonnaise 1 T sweet pickle relish 1 T honey mustard 1 T honey Salt and pepper Mix and toss!

22

NORTH CAROLINA STYLE COLESLAW (Carol) Ingredients Directions 2 cups apple cider vinegar 1/2 cup water 1/2 cup ketchup 1/4 cup brown sugar 5 tsp. salt 3 tsp. crushed red pepper flakes 1 tsp. freshly ground black pepper and 1 tsp. white pepper 1 large head [about 2 lbs.] green cabbage [loose or discolored leaves removed], cored and shredded [about 8 cups; may substitute red cabbage].

Combine the vinegar, water, ketchup, brown sugar and salt and peppers in a medium non-reactive saucepan over medium-high heat, stirring until the sugar and ketchup are thoroughly incorporated. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally: do not let the mixture come to a boil. Transfer to a heatproof container. The yield is a scant 3 c Place the shredded cabbage in a large, non-reactive bowl. Pour 1 cup of the warm dressing over the cabbage and mix to coat thoroughly. Let the slaw cool to room temperature, then cover and refrigerate it for several hours or overnight. Makes 6 to 8 serving. Per serving: 45 calories, 2g protein, 10 g carbohydrates, 560 mgm sodium, 3 g fiber, 7g sugar

WAYBURY INN MAPLE VINAIGRETTE DRESSING (Ginny) Ingredients Directions ¾ c maple syrup ½ c balsamic vinegar 2 c olive oil 1 c salad oil 1 T chopped garlic ¼ c chopped parsley

Combine syrup and vinegar in blender, and drizzle in oils. Put in container and stir in garlic and parsley. Salt and pepper to taste. This makes a lifetime supply, but is really excellent.

23

PEAR SALAD (Wendy) Ingredients Directions Serves 6 Dressing: ½ fresh pear, peeled, seeded and chunked 1/4c pear or seasoned rice vinegar ½ tsp sesame oil 3 T virgin olive oil 2 T OJ salt and pepper to taste Salad: 1 small red onion (usually omit) 2 ripe pears sliced thin 12 oz mixed greens 1 fresh pomegranate or craisons Nutrient analysis total calories 161 fat 9Gms protein 2 Gms cholesterol 0 carbohydrate 21 Gms sodium 22 mgm calcium 45 mgm fiber 6 Gms

1. To make vinaigrette: in a food processor, process pear and vinegar until pureed. Add sesame oil & OJ. Process to blend. With machine running slowly add olive oil. Add salt and pepper to taste. Makes 2/3 cup. May be refrigerated up to 2 days 2. Place onion slices in a plastic bag. Add 3 Tbsp vinaigrette and toss to coat. Marinate at room temperature for 30 minutes or in refrigerator up to 6 hours. 3. Wash the outside & cut the pomegranate in 1/2 and remove seeds. (Be careful, juices can splatter and stain.) Discard membranes and peel. Cut unpeeled pears in 1/2 , remove seeds using a spoon or melon baller, and slice the pears thin. Place greens in a salad bowl, add onion and vinaigrette, and toss well. Divide among 6 plates. Arrange pears around lettuce and sprinkle salad with pomegranate seeds. Optional: Sprinkle salad with crumbled blue cheese

RAMEN NOODLE SALAD (Wendy) Ingredients Directions 1 head cabbage shredded (Wendy uses 1 bag each read shredded cabbage, coleslaw mix; Jo and Judy use Napa cabbage) ½ c – 1 c sunflower seeds ½ - 1 c sliced toasted almonds 2 pkg Ramen noodles oriental, uncooked Dressing: 1 c oil 2 T rice vinegar 4 T sugar 2 tsp salt 1 tsp pepper 2 Ramen noodle seasoning packets

Break up noodles, and toss with other dry ingredients Toss with dressing just prior to serving

24

CHICKEN SALAD BEYOND THE GRAVE (Lynn) Ingredients Directions 5 lbs. chicken breasts 1 large onion, quartered 2 qts. water 1 tsp. seasoned salt Parsley sprigs 2 chicken bouillon cubes

Dressing 1/2 cup bottled Italian salad dressing 1 1/2 tsp. celery seed 1 cup mayonnaise 2 tbsp. sugar 1 tbsp. white vinegar 1/8 tsp. Salt ½ cup sour cream 1 tbsp. Honey. Optional – canned water chestnuts, blanched almonds, pecans

In a large pot, bring water and seasonings to boil, add chicken, lower heat and simmer 40 minutes. Remove from heat, cool. Shred chicken and refrigerate. Blend dressing well together.

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate. Combine remaining dressing with sour cream and honey. Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans. Makes a lot of salad – good for a crowd.

MUSHROOM SALAD (Nancy) Ingredients Directions 1/4# fresh sliced mushrooms 2/3 C oil 1/3 c wine vinegar 1/2 T nutmeg 1 3/4 t salt pinch of garlic

Sprinkle mushrooms with chives and parsley Pour dressing over and marinate for about 2 hours Serve over bed of lettuce

25

Vegetables

26

BAKED BEANS (Jane) Ingredients Directions 1 can Navy or Great Northern Beans 1 can Kidney Beans 1 can Baby Lima Beans or butter beans 1 large can pork and beans 8 slices bacon 4 medium onions 1 c brown sugar ½ c vinegar 1 tsp garlic salt 1 T mustard

Drain liquid from Navy, Kidney & Lima Beans and mix with Pork & beans with liquid. Put beans in casserole. Fry bacon till crisp and set aside. Slice onions and cook in bacon grease until done. Add brown sugar, vinegar, garlic salt and mustard. Cook for 15 minutes. Pour over beans and bake at 375 for one hour. Crumble bacon over just before serving.

GREENS and BEANS (Kathy R.) Ingredients Directions 2 bunches escarole olive oil several cloves garlic, peeled, chopped (not finely) Can of chicken broth Can of cannelini beans Pecorino romano cheese

Wash escarole twice, cut into 2 inch sections. Immerse in big pot of boiling water for 5-10 min to wilt it, turning a few times. Drain. In very large skillet, cover bottom with olive oil and sauté garlic. Add escarole and slowly blend with garlic. After 5 min, add chicken broth, simmer 15 min. Add can of cannelini beans for few minutes. Serve with cheese added.

CORN PUDDING (Carol) Ingredients Directions Olive oil for baking dish 2 cups corn kernels 1 small red bell pepper, finely chopped 1/2 small yellow onion, finely chopped 1/3 cup reduced-fat Swiss cheese 1/3 cup grated Parmesan cheese 2 tbsps. flour 1 1/2 teaspoons dry mustard 1/2 tsp. salt 2 eggs 1 [12oz] can evaporated milk

1. Preheat oven to 350 degrees. Lightly brush a 1 1/2 to 2 qt. baking dish with olive oil and set aside. In a medium bowl toss together corn, bell pepper, onion, cheeses, flour and salt. 2. In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared dish. Bake until set about 45 minutes. Serves 6 Protein: 12g fat: 19g carbohydrate: 22g fiber: 2g sodium: 376mgm cholesterol :92mg calories;221 Per Serving

27

FALL ROASTED VEGETABLES (Sally) Ingredients Directions 10 c veggies (at least 4 of sweet potatoes. Carrots, zucchini, squash, mushrooms, eggplant, peppers, onions) Blend the following in blender for dressing: 3 T soy sauce 1 T olive oil ¼ tsp ground cloves 2 T red wine vinegar 2 tsp fresh grated ginger 1 garlic clove 1 small chili pepper 1 T brown sugar 1 small onion chunked ½ tsp thyme ½ tsp cinnamon ¼ tsp pepper

Cut veggies in chunks (parboil potatoes and carrots 2 min first) Mix with dressing and place in large flat pan Bake and Toss 45 min, 425F

SILKY CORN CASSEROLE ( Judy) Ingredients Directions 3 c fresh corn kernels (about 4 ears) 2 TB butter 1 TB olive oil ¾ c diced onion 1 tsp sugar 3 TB fresh snipped chives 4 large egg yolks 2c heavy (whipping) cream 1 tsp Dijon mustard dash of Tobasco Baking dish in larger pan boiling water halfway up dish.

Preheat oven 350F Boil corn about 5 min, drain Heat butter and oil, saute onions 15 min. Sprinkle over sugar, stir, let rest 5 min Boil some water. Combine corn, onions, chievs in 9x9x2” oven to table baking dish Whisk egg yolks, cream, mustard, tobasco, salt and pepper. Pour over veggies. Bake till set and golden, 1 hr. Serve immediately,

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ASPARAGUS ALLA FONTINA (Carol) Ingredients Directions 2 ½ pounds thin asparagus, trimmed and washed 4 tbsp. unsalted butter Freshly ground black pepper Freshly grated nutmeg 1/3 cup Gruyere or fontina cheese 1/4 cup minced or slivered prosciutto 3 tbsps. minced parsley 3 eggs, beaten 3 to 4 tbsp. grated Parmesan cheese

1. Preheat the oven to 350 degrees. Blanch the asparagus in boiling water. Drain and cut into 1 to 1 1/2 inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Stir over low heat and stir to melt the butter. Remove from the heat. 2.Turn the asparagus and the melted butter into a 9 to 10 inch pie plate. Arrange in an even layer. Sprinkle with the Gruyere or fontina cheese, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute. 3.Top with the Parmesan and bake until eggs are set into a custard and a golden brown crust forms on top, about 35 minutes. Serve hot or warm. Serves 4 to 6

ZUCCHINI/ONION/CARROT/WALNUT TART (Charlotte) Ingredients Directions Pie crust baked blind at 350 degrees for 10 minutes (with foil + weights) 2 yellow or green zucchini, or one of each for color, grated, salted and placed in colander for 1/2 hour minimum, then wrap in kitchen towel and wring until dry 1 LARGE onion thinly sliced 2 LARGE cloves grated garlic 1 tsp butter w/1-1/2 tbs corn/canola/olive oil 1 LARGE peeled and diced carrot boiled/steamed until tender 1/4 cup chopped walnuts 3 LARGE eggs 2/3 cup heavy cream 1/4 to 1/3 cup prated parmesan cheese 1/2 to 1 tsp curry powder white or black pepper to taste

Sweat onions and garlic in the butter and oil for 10 minutes on low heat, cover pan and cook 20 minutes longer on low heat Uncover pan and allow onions to dry out and caramelize Add zucchini and continue to cook until tender Place zucchini/onion mixture and diced carrots in pie crust and sprinkle with chopped walnuts Blend eggs, cream, parmesan cheese, pepper, curry powder and pour over veggies in pie shell Bake at 350 degrees for another 30 minutes

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CHARLOTTE’S DANISH RED CABBAGE (Janet L.) Ingredients Directions This is a sweet-sour red cabbage recipe that often steals the show at dinner. It tastes better made a day or two ahead. 1 medium head red cabbage shredded 4 to 6 slices of bacon, diced ¼ cup packed dark brown sugar 2 T flour ½ cup water 2 T of vinegar for boiling cabbage plus ¼ cup vinegar for sauce ½ tsp salt for every 1 cup water for boiling cabbage plus 1 tsp salt and dash of pepper for sauce 1 small onion sliced thin 2 apples peeled, cored and chopped

Cook 5 cups of shredded red cabbage in ½ inch of salted boiling water with 2 T of vinegar in large covered pot for about 10 minutes. Stir occasionally. Drain into colander/strainer. Fry bacon until crisp in same pot; remove bacon and drain off all but 1 T of bacon drippings. Stir brown sugar and flour into drippings. Add water, vinegar, the salt, pepper, onion and apple. Cook, stirring frequently, about 5 minutes or until mixture thickens. Add bacon and red cabbage into sauce mixture, stir together gently and heat through. If desired, garnish with additional crisply fried diced bacon on top.

SPICY CARROTS (Dorothy) Ingredients Directions Easy, can be made the previous day, keeps well, but does make a large quantity, thus terrific for a crowd. 2 1/2 pounds carrots, thinly sliced 1 medium onion, sliced` 1 green pepper, diced l can tomato soup 1/2 cup salad oil 1 cup sugar 2/3 cup vinegar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon prepared mustard

Cook carrots in water to cover for 5 min after bringing water to boil. Then leave in pot for 1/2 hour to cool. Drain. Combine rest of ingredients and pour over carrots. Allow to marinate for 12-24 hours. Keeps well. (This recipe was given to me by Eloise Thompson, a long-time member of the Presbyterian Church in Seneca Falls who brought this dish to a church supper one evening. This can be considered a vegetable or a salad)

ZUCCHINI/ONION/CARROT/WALNUT TART (Charlotte) ZUCCHINI/ONION/CARROT/WALNUT TART (Charlotte) ZUCCHINI/ONION/CARROT/WALNUT TART (Charlotte)

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STUFFED MUSHROOMS ROCKEFELLER (Barb) Ingredients Directions Serves 4 1 ½ lbs. large white mushrooms 3T. butter 1 T lemon juice ¼ cup butter (margarine or low-fat earth balance) 4 medium scallions, white & green parts finely minced bread crumbs 1 T. Pernod ¼ tsp. tarragon ¼ tsp chervil 8 slices of bacon

Wash mushrooms well, detach stems, and sauté caps in 3 T butter just until tender. While sautéing sprinkle with salt, pepper, and lemon juice. Chop mushroom stems finely. In another saucepan melt the ¼ cup butter; add chopped mushroom stems and scallions and sauté until tender. Remove pan from flame and stir in ½ cup bread crumbs, Pernod, tarragon, chervil, and salt and pepper to taste. Fill each mushroom cap with chopped mushroom mixture, then dip filled end of each in bread crumbs, and placed filled side up in a greases shallow pan or casserole. Count the number of stuffed mushrooms, and cut bacon crosswise so that there is one piece of bacon for each mushroom. Top each mushroom with a piece of bacon. Preheat oven to 475 degrees. Bake mushroom about 10mins. Or until bacon is crisp.

ZUCCHINI/ONION/CARROT/WALNUT TART (Charlotte) VIDALIA ONION SQUARES (Mary K.)

Ingredients Directions Cornbread Layer - 1 c corn muffin mix 1 egg 1/3 c milk ½ c shredded cheddar cheese 2 dashes tobasco 1 c cream-style corn Onion Layer - 1 large Vidalia onion sliced thin ¼ c butter 1 c sour cream 1 t dill ½ t salt and ¼ t pepper

Combine cornbread ingredients Pour into greased 8 X 8 baking dish Slice onion thin, sauté until clear Mix other onion layer ingredients, then add onions Spoon onion layer on top of cornbread layer Press in lightly with back of a spoon Top with ½ c shredded cheddar cheese Bake at 400F for 25 – 30 minutes.

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Soups and Chowders

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GARLIC SOUP (Cuban Cure for the Cold; Kathy J.D.) Ingredients Directions 3 T olive oil 6 slices Cuban or French bread sliced 12 garlic cloves, peeled and minced 28-oz can peeled whole tomatoes, drained and chopped 1 tsp paprika 1 bay elaf 4 c chicken broth ¼ c sherry salt and freshly ground pepper to taste 6 eggs separated fresh parsley for garnish

In 8 qt saucepan, heat oil, add bread and saute until cubes brown (3-5 min)

Stir in garlic and cook 1 min until garlic is fragrant Using a wooden spoon mash garlic and bread together Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to boil, turn heat to low and simmer for 1 hour. Season with salt and pepper/ In small bowl, add 3 T hot soup to the egg yolks, beating constantly to temper them. Add egg yolks to soup and whisk rapidly until smooth. Quickly whisk in unbeaten egg whites until mixed completely. Return soup to boil and remove from heat. Discard bay leaf, garnish with parsley and serve.

KNAPP VINEYARDS CHARDONNAY MUSHROOM SOUP (Barb) Ingredients Directions 1 c butter 4 stalks celery, timed, chopped fine 3 medium sweet white onions, chopped fine 2 lb medium button mushrooms, chopped fine 2 medium cloves garlic, crushed 1 750 ml bottle Chardonnay 3 qts chicken stock or broth minced scallion greens for garnish ½ T rubbed sage ½ T marjoram leaves 2 T fresh lemon juice 4 T fresh minced dill 1 qt heavy whipping cream 2 c sour cream ½ tsp cayenne 1 T kosher salt 1 tsp white pepper

Melt butter in large soup pot or Dutch oven. Saute onion, celery, garlic, mushrooms for 15-20 min After liquid reduced, and things begin to stick, add wine Reduce mixture until almost all the liquid absorbed. Add stock, sage marjoram and lemon juice and bring to full boil, stirring often (15 min) Reduce to gentle simmer and add rest of ingredients Once you whisk in sour c ream, do not allow mixture to boil. Simmer for 10 min and add salt and pepper if needed for taste For thicker soup, add 1 c flour to 1 lb butter melted, and blend and brown. Add to soup just before it reaches boiling point.

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ESCAROLE AND BEAN SOUP WITH SAUSAGE (Jean) Ingredients Directions Green onions 3 cloves garlic 14 oz escarole 6 c chicken broth q can cannellini beans 1 c ditalini pasta ¼ c chopped parsley 1 tsp lemon juice 1/3 lb mild Italian sausage

Make small meatballs of the sausage. Brown sausage balls in the soup pot. Add onions and garlic and cook until tender. Add escarole and cook until wilted. Stir in broth and beans. Add pasta and lemon juice. Season to taste with salt and pepper. Simmer until pasta done.

CHICKEN NOODLE SOUP (Jane) Ingredients Directions 2 Tbsp. oil 5 or 6 carrots, peeled and chopped l parsnip - peeled 1 medium onion, peeled and chopped 2 or 3 ribs celery, chopped 2 bay leaves, fresh or dried salt and pepper 2 containers chicken stock (qt. boxes) 1 or 1 1/2 lb. bonesless chicken - diced into bite size pieces and put in uncooked 1/2 bag noodles (about 5 or 6 oz.) put in uncooked Handful of fresh parsley, chopped

Place large pot over moderate heat and add oil. Put veggies in pot in order they are listed. Add bay leaves and season veggies to taste with salt and pepper. Add Stock and bring to boil. Add diced, uncooked boneless chicken. Return soup to boil. Cook chicken a few minutes - add uncooked noodles. Cook soup until noodles are tender. Stir in parsley and remove bay leaves.

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SALMON FISH CHOWDER (Wilhelmina) Ingredients Directions 3 strips bacon, cut into ½” slices 1 onion, diced 1 c fresh, frozen or canned whole kernel corn 1 c low-fat evaporated milk undiluted white pepper to taste 2 c fish stock or chicken stock 2 tsp cornstarch 1 lb. salmon fillets, skinned, rinsed, and cut into ½ “ cubes 2 medium potatoes, steamed until just tender, cooled and diced 2 tsp chopped fresh parsley

The country of Latvia is rich in lakes, rivers, and the Baltic Ocean. I was born in Ludza which is surrounded by lakes. We vacationed at our summer home in Surmala on the Baltic Ocean. Fish was served very often. My memory comes back – I remember when my father put a live lobster in a big black pot and it turned orange. This soup was served often. Saute bacon and onion in large saucepan until bacon cooked, onion softened. Stir in corn, milk and pepper. Blend stock and cornstarch in small bowl until smooth. Whisk into soup and cook until thickened. Stir in salmon and potatoes. Cook 4-5 min until salmon is opaque. Stir in parsley and serve (8 servings)

CHANA DAL WITH CUCUMBER (Joyce) East Indian dish Ingredients Directions 1 Cup chana dal = chick peas = garbanzo beans [or yellow split peas, if you wish] 1/2 tsp. ground turmeric 2 cloves garlic, peeled 2 quarter-sized slices of fresh ginger 1 Cucumber 3/4 tsp. salt 1/2 tsp. garam masala* about 1/8 tsp cayenne pepper 1 Tablespoon vegetable oil 1/2 tsp. whole cumin seeds 2 Tablespoons ghee[clarified butter] or unsalted butter * Buy at Indian food store, or make your own: 1 T. cardamom seeds, 1 t. ea of whole black cumin seeds, whole cloves, & black peppercorns, 1/3 of a whole nutmeg & 1 2-inch cinnamon stick. Grind all these finely and store in an airtight container. The recipe was given to me by a friend of Irish descent who makes it for her Pakistani husband. This dish has a very pleasant, warm taste that you will grow to like more and more.

Pick over the peas and wash in several changes of water. Drain. Put them in a 2-3 qt. pot, along w/4 1/2 C. water. Bring to a boil. Remove the scum. Add the turmeric, garlic, & ginger and turn the heat to very low. Cover the pot in such a way that the lid is slightly ajar. [prevents from boiling over.] Cook gently for about 1 1/2 hours or until the dal is quite tender. Stir every 10 mins. during the last hour of cooking. If the dal sticks, stir more frequently. While the dal is cooking: peel the cucumber and cut it in half length-wise. Scoop out all the seeds w/spoon or grapefruit spoon. Cut the two cucumber halves crosswise into 1-inch long segments. When the dal is tender, add the cucumber, salt, garam masala* and cayenne pepper. Stir and bring to a simmer. Cover & cook on very low heat for 5- 10 mins or til cucumber is tender but still a bit crisp. Turn off heat & uncover. Heat the oil in a small skillet and when hot, put in the whole cumin seeds. As soon as they sizzle and turn a shade darker [only a few seconds!] pour the hot oil w/cumin seeds over the chana dal and cover the pot immediately. Reheat before serving and mix in the ghee or butter. It is very healthful; providing fiber and other good nutrients, including protein, without using meat.

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Breads and Brunch

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NO-KNEAD BREAD (Ginny) Ingredients Directions 3 c bread flour ¼ tsp instant yeast 2 tsp salt 1 ½ c water cornmeal or flour for dusting extra virgin olive oil for coating Pot: heavy 6-8 qt pot with cover. They recommend all-ceramic Emile Henry; enameled iron Le Creuset; Lodge pre-seasoned cast iron pot; Pyrex glass casserole, in order of preference. Judy used pottery bean pot with good results.

In medium bowl mix flour, yeast and salt. Add water and mix with wooden spoon or hands for 30 sec until you have a wet sticky dough (adding water if needed) Lightly coat inside of second large bowl with olive oil and transfer dough to it. Cover bowl with plastic wrap and let sit for at least 12 preferably 18 hours. The dough should more than double and have little bubbles on the surface. Dust work surface with cornmeal. Transfer dough onto work surface. Fold dough once or twice by lifting right side and fold toward center, then left, then far, then near sides. Ball shaped dough results. Dust kitchen towel (not terrycloth) with cornmeal to prevent sticking. Place dough seam side down on it, and lightly dust dough. Cover with another towel. Let rise another 1-2 hours. After 1 hour of rising, preheat oven to 450 F. After 30 min, place a covered 6-8 quart pot in oven. (Since I used a pottery bean pot, I added a bit of water which I dumped when I removed from oven). Carefully remove from oven, and remove lid. Slide hand under towel and overturn to place dough in pot. Splat! Cover and bake for 30 min. Remove cover and bake another 20-30 min until bread is very brown. Use spatula to lift bread out of pot, and cool on rack. Makes 1 loaf.

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POTATO BREAKFAST (Carol) Ingredients Directions 2½ cups potatoes, boiled and diced 6 slices bacon, browned and crumpled 1/4 medium onion, chopped fine 1 cup Swiss or sharp cheese, grated 1/2 cup cottage cheese 5 eggs 1/2 tsp. salt 4 drops hot sauce

Brown potatoes and onions, in oil or bacon grease. Combine cheese, eggs and seasonings. Mix well and place in greased 9" square baking pan. Refrigerate overnight. Heat oven to 400 degrees. Bake for 15 minutes and then at 350 degrees for 15 minutes or until eggs are set. Serves 5 or 6. Or double the recipe and place in greased 9x12 pan to serve 10-12

CHEESE STRATA (Judy, Ginny, Jo) Ingredients Directions 12 slices white bread, crusts trimmed 3/8 c soft butter or margarine 3 c shredded sharp cheddar 6 eggs slightly beaten 3 3/4 c milk 3/8 tsp dry mustard

Butter bread and cut into cubes Alternate layers of bread and cheese in 9 x 13 x 1 ½” baking dish Mix remaining ingredients and pour over bread and cheese Chill 6 hr or overnight Bake at 325F for 45 min, or until firm Serves 9-10

ZUCCHINI BREAD (Jan C.) Ingredients Directions 3 eggs 2 cups sugar 1 cup oil (can substitute applesauce) 1 TB Vanilla 2 cups grated zucchini, peeled & seeded 2 cups flour 1 or 2 TB cinnamon 2 tsp. Baking soda 1 tsp. Salt ¼ tsp. Baking powder Optional: 1 cup nuts

Beat eggs until frothy. Beat in sugar, oil, vanilla until thick and lemon-colored. Stir in zucchini. Sift flour and dry ingredients together and mix in well. If using, add nuts. Pour into 2 greased and floured 9x5x3 pans. Bake 1 hour at 350 degrees.

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IRISH SODA BREAD (Wendy) Ingredients Directions 3 C flour (sometimes I substitute 1 C of oats instead of 1 C of flour) 1 ½ tsp salt ¾ C sugar 1 ¼ tsp baking soda 1 ¼ tsp baking powder 1 ½ C raisons 1 Tbsp caraway seeds (many people don’t like so I frequently omit them) 2 C buttermilk

Bake in a greased 9-10 inch cast iron fry pan 20 min @ 400 degrees then decrease heat to 25 min @ 350 degrees Till golden brown on top

MEXICAN CORN BREAD (Judy) Ingredients Directions 2 c cream style corn 2 c corn meal 4 eggs lightly beaten 1 tsp baking soda 2 tsp salt 2/3 c shortening melted 1 ½ c milk 1 c chopped green chiles 1 ½ c grated sharp cheese

Preheat oven 350F. Bake 40 min. Combine first seven ingredients and 1/3 of the cheese. In a well-oiled 8” square pan pour in ½ the batter, sprinkle on 1/3 cheese, and most of green chile Pour rest of batter, sprinkle rest of cheese and green chile saved.

DELUXE CORN BREAD (Ginny) Ingredients Directions 2 eggs beaten 1 c creamed corn 8 oz sour cream 1 stick butter or margarine melted 1 8 oz jiffy corn muffin mix

Preheat oven 350F. Bake 35 min. Combine first four ingredients. Add muffin mix, mix by hand till moistened. In a well-oiled 8” square pan pour in the batter.

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BISQUICK BANANA BREAD (Ginny) Ingredients Directions 1/3 c oil 1 ½ c mashed bananas (about 3) 3 eggs beaten ½ tsp vanilla 2 ½ c bisquick 1 c sugar

Preheat oven 350F. Bake 55 - 65 min. Mix everything vigorously with a fork for 1 min. Bake in prepared loaf pan. Cool 15 min before removing from pan.

BREAKFAST COOKIES (Wilhelmina) Ingredients Directions 2 c Old Fashioned Oats 1 ¼ c whole wheat flour 1 c all purpose flour 1 c grape nuts cereal ½ c wheat germ 2 tsp baking soda 4 sticks unsalted butter, room temperature 2 large eggs 1 c golden brown sugar ½ c white sugar 1 c golden brown sugar 1 T vanilla 1 c almonds toasted and coarsely chopped 1 c raisins 1 c chopped pitted dates 14 whole pitted dates split lengthwise in half

Preheat oven 350F.

Mix oats, flours, grape nuts, wheat germ, oat bran and baking soda in large bowl to blend. Using an electric mixer beat butter in another large bowl until creamy.

Add eggs, both sugars, vanilla and beat until smooth. Add cereal mix. Stir until blended. Mix in almonds, raisins & 1 C chopped dates.

Line 2 heavy large baking sheets with parchment paper. Using 2 oz. Ice cream scoop or ¼ c measure, scoop dough onto prepared baking sheets, spacing mounds 2 “ apart; using damp fingers, press cookies to 1/2”rounds. Press one date half onto center of each cookie. Bake one sheet at a time till brown on top - about 15 minutes. Let cookies stand on sheet 10 min and then transfer to rack.

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PARMESAN, PESTO & ROASTED RED PEPPER STRATA (Wendy)

Ingredients Directions

1 loaf (16 oz) French bread, cut into ½ thick slices 2 jars (7 1.2 oz each) roasted red peppers, drained & cut into ½ inch pieces 1 C grated Parmesan cheese 1 C sliced green onions 3 C (12 oz) shredded mozzarella cheese 11 eggs ½ sun-dried tomatoes 1 cup artichoke hearts chopped ¾ C reduced-fat milk (2%) is ok 1 jar (7 oz ) prepared pesto 2 tsp minced garlic ¾ tsp salt (chopped ham optional)

Grease 13x9 baking dish. Arrange ½ of bread slices in a single layer on bottom of the prepared baking dish. Top bread with half of the peppers, sun-dried tomatoes, artichoke hearts, ½ C Parmesan, ½ C green onions and 1 ½ C mozzarella. Repeat layers with remaining bread, red peppers, sun-dried tomatoes, artichoke hearts, Parmesan, green onions and mozzarella. Combine eggs, milk, pesto, garlic and salt in a medium bowl; whisk to combine. Pour egg mixture evenly over strata. Cover and refrigerate overnight. Preheat oven to 375. Bake, uncovered, 30 minutes or until hot and bubbly or as long as it takes to set. (If time allows, you may want to let the strata stand at room temperature about 15 minutes before baking)

CARAMEL FRENCH TOAST (Sally) Ingredients Directions ½ cup butter 1 cup brown sugar 2 T. Light corn syrup 1 loaf of French bread, cut in 1” slices 6 eggs 1 ½ cups milk 2 tsp. Vanilla Cinnamon

Combine butter brown sugar, and corn syrup in saucepan and bring to a boil over medium heat. Pour into a 13 x 9” baking pan. Lay slices of bread in pan over sauce. In a medium bowl, stir together eggs, milk and vanilla until well blended. Pour mixture over bread. Sprinkle top with cinnamon. Bake at 300 degrees for one hour. Serve hot.

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Desserts

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SUPER-RICH BROWNIES (Lilian – guest at “Molly”) Ingredients Directions 4 oz unsweetened chocolate 4 oz bittersweet chocolate 1 c butter, room temperature 2 c sugar 4 eggs 1 c flour ½ tsp salt 2 tsp vanilla

Preheat oven to 350F Melt both chocolates. Cool. Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Sift flour and salt and gently beat into egg mixture. Stir in chocolate and vanilla. Pour into parchment lined 13x9 pan Bake for 30 min, or until skewer inserted comes out clean. Cut into bars.

Judy’s sister Linda left, prime mover in bringing author Mary Keenan to speak to Red Tent.

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CARROT APPLESAUCE CAKE (Judy) Ingredients Directions 2 c flour ½ c oats 1 ½ tsp baking powder 1 ½ tsp baking soda 1 T cinnamon 1 tsp nutmeg 1 tsp salt 1 c raisins 4 eggs ¾ c oil 1 ¼ c brown sugar/or honey or maple syrup 1 tsp vanilla 1 2/3 c applesauce 3 c grated carrots

Preheat oven 350F Oil 10: tube pan or 9x13” pan Mix dry ingredients in large bowl, whisk eggs in separate bowl then add remaining ingredients and mix well. Add wet mixture to dry mixture and stir until just mixed. Bake 65-70 min. Can frost with cream cheese frosting

CHOCOLATE ZUCCHINI CAKE (Judy) Ingredients Directions ¼ c butter ½ c vegetable oil 1 ¾ c sugar 2 eggs 1 tsp vanilla ½ c buttermilk or sour milk 2 ½ c flour ¼ c cocoa powder ½ tsp baking powder 1 tsp baking soda ½ tsp cinnamon ½ tsp cloves 2 c grated zucchini ¼ c chocolate chips

Preheat oven to 325F Cream together butter, oil, sugar, eggs, vanilla and buttermilk Sift dry ingredients and add to creamed mixture Mix in zucchini and chocolate chips. Bake in greased and floured bundt pan or a 9 x 13” pan for 45 min. Ice with chocolate icing.

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LEMON COOKIES (Wendy) Ingredients Directions 2 1/2 cups flour 1/4 tsp baking powder 1/4 tsp salt 2 sticks unsalted butter 1 cup sugar 2 egg yolks 1 tsp vanilla 2 tbsp lemon zest 2 tbsp lemon juice Icing Recipe 4 cups powdered sugar 4 egg whites lemon juice

Beat butter and sugar together until fluffy. Add egg yolks and vanilla, mix well. Add approx. 8 drops yellow food coloring, and mix. Add lemon zest and lemon juice, mix well. Add dry ingredients. Chill dough 45 minutes. Roll out and bake at 375 for 7-9 min (until lightly brown around edges) Cool on cookie sheet. Makes 3 – 4 doz Combine sugar and egg whites with several tbsp of lemon juice. Continue to add lemon juice until consistency is pourable, but not too thin. I always put the cookies on cooling racks with tin foil under them so when I ice them anything that drips off the cookies doesn't make a big mess. Let the icing dry until the top is not sticky when you touch it. Then re-ice. I usually ice them around 3 times.(I did only once after using Kitchen aide with more power icing was thicker) The thicker the icing, obviously, the longer they take to dry. Keep the extra icing in the refrigerator while the cookies are drying in between icings.

CRANBERRY PIE (Judy) Ingredients Directions 2c cranberries, washed and picked over 1c sugar 1 stick butter melted 1 tsp almond seasoning 1c flour 1c sugar 2 eggs

Preheat oven 350F Place cranberries in greased pie pan (10”) Sprinkle with sugar Make dough of last five ingredients; and pour over cranberries. Bake 45 min (or till done)

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BUTTER TARTS (Kathy P. and Judy) Ingredients Directions Pastry Tart shells, unbaked 2 TB butter (1 walnut size chunk) 1 egg 1 tsp vanilla and dash of nutmeg 1c raisins or currants 1c brown sugar

Preheat oven 400F (425F) Scald raisins with boiling water, drain Add other ingredients and beat with a fork or whisk until bubbly. Fill prepared tart shells (enough for 2 crust pie) and bake 10 min

FRESH PEACH PIE SQUARES (Wendy) Ingredients Directions 1 ½ cups flour ¾ cup butter, room temperature ½ cup chopped pecans SECOND LAYER 8 ounces cream cheese, softened 1 cup powdered sugar 4 ounces Cool whip topping Mix well and then spread on cooled crust THIRD LAYER (make first, to cool) 1 cup sugar 4 tablespoons cornstarch 1-1/2 cups 7-up 1/2 cup water 1 (30z) package Peach Jell-O gelatin 6 large ripe peaches, peeled and sliced

Use a pastry cutter to cut the butter into the flour until small bean size crumbs; stir in chopped pecans. Pour into a lightly buttered 13x9-inch baking dish and lightly press down with finger tips. Bake at 350 F for 20 minutes. Cool completely. Combine sugar, cornstarch, 7-up, and water in a sauce pan and cook until thickened. While hot, add a 3-ounce package of peach Jell-O gelatin. Allow to cool completely! Add sliced peaches. Pour over cream cheese layer. Chill until set firm. Serve with a dollop of whipped cream OR top with Cool Whip.

BLENDER PECAN PIE (Judy) Ingredients Directions 3 eggs ½ c heavy cream minus 1 T 1c sugar 1 tsp vanilla 2 T butter 1 T sherry ½ c dark corn syrup ½ tsp salt 1 ½ c pecans plus few extra

Preheat oven 400F Place all but a few decorative pecans in blender in order given Turn blender on for about 10 sec Pour into prepared pie shell, unbaked. Bake 25 min, then add decorative pecans, and bake 10 min more. If still shaky, 5 more min. Cool.

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GOOEY PEANUT BUTTER CHOCOLATE CHIP CAKE (Wendy) Ingredients Directions Cake: 1 18 ¼ oz pkg vanilla, yellow, or chocolate cake mix. 1 egg 8 T butter, melted Filling: 1 8 oz pkg cream cheese (I used Neufchatel) 3 eggs 1 tsp vanilla 8 T butter, melted 1 16 oz pkg powdered sugar 1 c creamy peanut butter 1 c chocolate chips

Preheat oven to 350F Combine egg, butter, cake mix and mix well with electric mixer. Pat into bottom of lightly greased 13 x 9” pan In large bowl beat cream cheese until smooth. Add eggs, vanilla, peanut butter, butter and mix well. Add powdered sugar and mix well. Stir in chocolate chips. Spread over cake batter layer, and bake 40-50 min. Don’t overbake: center should be a bit gooey. Serve with whipped cream or ice cream. Can substitute drained crushed pineapple or 2 mashed ripe bananas or 1 15 oz can pumpkin with 1 tsp each cinnamon and nutmeg for peanut butter

CEDAR CREEK BLUEBERRY HUSH (Kathy J.D.) Ingredients Directions Walnut crust ½ cup butter ½ cup chopped walnuts 1 cup flour 8 oz cream cheese 1 cup powdered sugar 9 oz. non dairy topping ½ teaspoon lemon juice 1 lb can blueberry filling

Cut butter into flour and nuts Work with fingers until ball forms Press into 10” pan Bake 25 minutes at 350F Cool Mix cream cheese & sugar until well mixed, blend in topping Spread in cooled pie shell Add lemon juice to blueberry filling, stir well. Spread on cream cheese mixture. Chill at least one hour

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CHERRY CARNIVAL CAKE (Kathy J.D.) Ingredients Directions 2/3 cup shortening 3 cups sugar 4 eggs 4 ½ cups flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups milk 4 + cups sour cherries well drained (save the juice) 1 cup chopped nuts walnuts or pecans) Hot Cherry Sauce 1 cup sugar 1 ½ cups cherry juice Dash of salt 2 cups water 4 tablespoons corn starch ½ teaspoon almond extract

Cream shortening Add sugar gradually cream until fluffy Blend in beaten eggs Add flour, baking powder, baking soda & salt alternately with milk Blend in cherries and nuts Pour into greased and floured pan 11x 13 Bake 1 hour at 350 degrees Mix sugar, salt & corn starch together in sauce pan Blend in juice and water Boil until mix thickens ( about 10 minutes) stirring constantly until it boils but only occasionally afterwards Remove from heat and add almond extract Serve over cake and top with whipped cream

ROLLED SUGAR COOKIES (Kathy J.D.) Ingredients Directions 4 cups flour 1 tsp baking powder Dash nutmeg Salt 1 ½ cups sugar 1 cup shortening 2 eggs 1 tsp soda dissolved in 2/3 cup milk

Sift dry ingredients Blend together rest of ingredients, then combine with dry ingredients. Roll, cut out, bake 350F 6-8 min Frost with butter frosting

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FLOURLESS CHOCOLATE DECADENCE (Judy) Ingredients Directions 1 lb. (16 oz.) semisweet dark chocolate chips 10 T unsalted butter, cut in 10 pieces 5 eggs separated ¼ tsp cream of tartar 1 T sugar raspberries whipped cream

Melt chocolate and butter in large heatproof bowl inserted in pan of boiling water. Stir often until melted. Stir in egg yolks till blended Beat egg whites and cream of tartar until soft peaks Fold in 1/3 of the egg whites, then fold in rest. Spoon into 8” round pan, greased, with wax paper cut to fit bottom. Place in pan of boiling water up half way. Bake 350F exactly 30min. It will be soft and gooey. Cool completely on racks. Overturn onto plate, sprinkle with icing sugar if desired. Refrigerate. Remove from refrigerator a few hours before serving with fresh raspberries and whipped cream.

ITALIAN SESAME COOKIES (Ginny) Ingredients Directions 2 sticks butter at room temperature 1 c sugar 3 eggs 1 tsp vanilla 4 c flour Milk or cream Sesame seeds

Cream butter and sugar until fluffy. Add 3 eggs one at a time. Mix with flour and vanilla. Cover and chill for 1 hour. Roll out into ropes about 1 ½ - 2 “ long. Dip pieces into milk or cream. Roll in sesame seeds Bake at 350F for 15-20 min.

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FRESH RHUBARB CAKE (Wilhelmina) Ingredients Directions ½ c shortening 1 ½ c sugar ½ tsp salt 1 egg 2 c plus 1 T flour 1 tsp baking soda 1 c sour cream or buttermilk 3 c finely chopped rhubarb topping 1/3 c sugar 1 tsp cinnamon ½ c nuts, chopped

Every garden in Latvia had rhubarb (early spring, vitamin C). They made drinks and desserts and so forth. Preheat oven to 350F. Cream shortening and sugar, add salt and egg beating well. Dissolve baking soda in sour cream. Beat in flour alternately with sour cream. Stir in rhubarb. Place batter in greased 9x13 pan. Sprinkle on topping mixture. Bake at 150F for 45 min.

Two artists exchange views – Red Tent guest, author Charlie Slack, and Kathy Pross, illustrator of this volume.

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PEANUT BUTTER PANOCHA WITH WALNUTS (Joyce) Ingredients Directions CANDY for peanut butter fans 3 cups firmly packed light brown sugar [1 lb] 1/2 cup milk 1/2 to 3/4 cup peanut butter 1 t. vanilla 1/4 to 1/2 cup broken walnuts

In a large saucepan, combine the brown sugar & milk. Bring to a boil without stirring until 238 degrees F. on candy thermometer or to soft/med. ball stage. Remove from heat. Stir in peanut butter, vanilla, & walnuts 'til well blended. Pour into a buttered 8-inch square pan or round pie plate. Cool outdoors on the porch or at room temp. When firm, cut into squares or just break apart. Store in a cool, dry place or in the fridge. Makes 16 2-inch squares.

PUMPKIN COOKIES (Mary K.) Ingredients Directions Heat oven to 375F

1 cup sugar 1 cup canned pumpkin ½ cup butter or margarine 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon ¼ tsp salt ½ cup raisins (optional) ½ cup chopped nuts (opt.) Light Brown Glaze ¼ cup butter or margarine 2 cups powdered sugar 1 tsp vanilla 1 to 2 Tbs milk

Mix sugar, pumpkin & shortening. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and/or nuts. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 – 10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze Approx 4 doz cookies Heat shortening in saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth. Glaze cookies immediately.