RECIPES FROM ANNIE ( and Will ) Home Cooking From The Farm and Elsewhere

December, 2008

(Photo: Chesterfield, August 1991)

CONTENTS

SOUPS 3

SAUCES 7

MAIN DISHES 10

VEGETABLES 20

SALADS 23

DESSERTS 24

2

ANNIE'S SOUPS (and a few others)

Here follow a bunch of classic Annie soup recipes. They are rich and very different from any commercial soups. Each is basically similar, with different vegetable bases and sometimes a twist at the end (like cream stirred into the turnip soup or sour cream used as a garnish on the beetroot soup). These are all very easy to make and also freeze very well (just ladle them in to the right sized freezer bag and seal after expelling air). Since most children like soups, they are also the best way to get kids to eat vegetables (adults, too). All will serve 6-8 people

CLASSIC CARROT SOUP

2 tbsp. butter3 large onions, chopped coarse2+ lb. carrots, peeled and chopped into 1" pieces2 medium potatoes, peeled and chopped into 1" pieces6 cups water4 chicken or vegetarian bouillon cubes2 cloves garlic, skinned and chopped fine

Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients including water, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth and serve.

CARROT-GINGER SOUP

2 tbsp. butter3 large onions, chopped coarse2+ lb. carrots, peeled and chopped into 1" pieces1/3 cup rice (brown or white)2 tbsp ginger root, chopped fine6 cups water4 chicken or vegetarian bouillon cubes2 cloves garlic, skinned and chopped fine

(note that ingredients are the same as classic carrot soup, except for replacing potatoes with rice and adding ginger).

Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients including water , cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth and serve.

3

TURNIP SOUP

2 tbsp. butter3 large onions, chopped coarse2 lb. yellow turnip (rutabaga)1/3 cup rice (brown or white)6 cups water4 chicken or vegetarian bouillon cubes2 cloves garlic, skinned and chopped fine½ cup half-and-half cream

Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients except cream, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth, stir in cream after blending, and serve.

MUSHROOM SOUP

¼ lb stick of butter3 large onions, chopped coarse4 10 oz. boxes of mushrooms (baby bellas), with end of stems removed and then sliced1/3 cup rice (brown or white)6 cups water4 chicken or vegetarian bouillon cubes2 cloves garlic, skinned and chopped fine

Melt butter in large soup pot. Add onions and mushrooms. Sauté until onions are translucent. Add all remaining ingredients including water, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes)For Smooth Soup: Place entire mix in blender until smooth and serve.For Chunky Soup: Remove 1/3 of mix and blend the rest, combining the two parts later. Serve.

CHUNKY VEGETABLE SOUP

2 large onions, chopped coarse8 medium carrots, peeled and chopped into 1” pieces2 medium potatoes, peeled and chopped into 1” pieces6-8 large sticks celery, chopped into 1” [ieces8-10 mushrooms, chopped coarse6+ cups water4 Knorr-type chicken or vegetable bouillon cubes3 cloves garlic, chopped fine1 lb. frozen green peas(optional, but very good)3-4 medium parsnips, chopped into 1”pieceshalf of a small turnip, chopped into 1” pieces

Add all ingredients except peas to water in a large pot. Cover and bring to boil. Simmer until vegetables are soft (20-30 minutes). Add frozen peas at the last minute. Season with salt and pepper to taste and serve. Serves 6-8

4

BEETROOT SOUP

2 tbsp. butter3 large onions, chopped coarse2 lb. peeled and cubed beetroot1/3 cup rice (brown or white)6 cups water4 chicken or vegetarian bouillon cubes2 cloves garlic, skinned and chopped fineSour cream for garnish at end, when soup is in bowl

Melt butter in large soup pot. Add onions and sauté until they are translucent. Add all remaining ingredients except sour cream, cover and bring to boil. Simmer until vegetables are soft (20-30 minutes), place in blender on a middle speed until smooth, ladle into bowls and drop a generous dollop of sour cream in each bowl on the soup. Serve.While this may not be the borscht your grandma used to make in the shtetl between pogroms, it is delicious and, of course, very easy to make.

THAI HOT-AND-SOUR SOUP (from Will)

1/3 pound (about 2 dozen) frozen small, cooked shrimp3-4 ounces thin rice noodles (rice vermicelli)8 cups fish or chicken broth1 stalk lemon grass, cut into 2-inch pieces, smashed¼ cup Thai fish sauce2 tsp. chili oil1 tbsp. lemon juice1 tbsp. lime juice, plus 2 tsp. lime zest (one lime will do for this)½ pickled chili1/3 cup canned straw mushrooms, rinsed and drained¼ cup fresh cilantro, chopped, but not too fine

Remove shrimp from freezer and thaw (this can be speeded up using hot water). Bring a pot of water to a boil, break rice noodles into thirds (for ease in eating with a spoon) and cook until tender, about 2 to 3 minutes. Drain, rinse under cold water, drain again and set aside in small bowl (use a little butter and toss, to avoid sticking). Combine broth with lemon grass, fish sauce, chili oil, lemon juice, lime, juice, lime zest and pickled chili in a large soup pot. Bring to a simmer and cook for 10 minutes. Use tongs to remove lemon grass and pickled chili.Distribute rice noodles, shrimp, mushrooms, and cilantro among heated bowls.. Pour broth mixture over these and serve. Serves 6-8.

Note: By preparing broth mix (which can then be refrigerated), defrosting shrimp, cooking rice noodles and chopping cilantro ahead of time, this soup can be a very easy and quick part of a lunch or dinner menu.

5

PORTUGUESE KALE SOUP (from Mr. Kostek at HRHS)

1 cup dried kidney beans (or 1 can of kidney beans)3 onions, diced4 cloves garlic, minced2 bay leaves10 cups vegetable stock (or bouillon cubes)1 large tomato, chopped2 medium sized potatoes, unpeeled and diced1 pound fresh kale (total weight with stems)½ olive oil

(Note: It is best to make this soup in colder seasons, as this is when kale is at its freshest)In a large pot, sauté onions and garlic in olive oil for 10 minutes. Add vegetable stock. Wash and chop kale, removing stems. Add remaining ingredients and bring to boil. Simmer for two hours. Serves 6-8

GAZPACHO (Not an Annie recipe, but very, very good!)

2 ½ cups tomato or (better) V-8 juice2 cups peeled, seeded, finely chopped fresh tomatoes½ cup finely chopped celery1 cup finely chopped cucumber½ cup finely chopped onion3 tbsp. white wine vinegar2 tbsp. extra-virgin olive oil2 large cloves garlic, minced2 tsp. fresh flat-leaf parsley1 handful fresh basil or cilantro, finely chopped½ tsp. salt½ tsp. Worcestershire sauce½ tsp.freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold. Serves 5-6

6

SAUCES

SPAGHETTI SAUCE:

1 bottle Ragu "traditional" sauce (2 pounds 13 oz.)3 tbsp. canola or olive oil3 tbsp. red wineDried oregano, 3 shakes5-10 mushrooms, chopped1 green or mild red pepper, chopped2 medium onions, chopped3 cloves garlic, mincedSmall bunch chopped parsley

Sauté onions and garlic in oil in heated heavy sauce pot until very soft. These should NOT get brown. Add Ragu sauce, put wine into Ragu bottle, shake to clean sauce out of bottle, add to pot. Add mushrooms and peppers. Simmer for thirty minutes. Add parsley and serve over spaghetti or use as a base for many other dishes (see below).

VODKA SAUCE FOR PASTA

4 tbsp. olive oil4 cloves garlic, minced1 28-ounce can crushed tomatoes in tomato puree3 tbsp. vodka1 tsp. crushed red pepper3 tbsp. half & half cream1 small bunch parsley, chopped

Heat up large skillet and add olive oil. When hot, add minced garlic. Stir until tan or pale brown. Add tomatoes and cook on medium, stirring until sauce thickens (pulling spoon through sauce, you can see bottom of pan). Add vodka and crushed red pepper. Continue stirring until sauce re-thickens. Just before serving, add cream and parsley.

Serve over ziti, penne or spaghetti. Great comfort food!

7

CLAM SAUCE FOR SPAGHETTI (From Will)

2-3 tbsp. extra virgin olive oil2 large cloves garlic, minced finely2 tbsp. parsley, finely chopped2 tbsp. fresh basil, finely chopped1 10-ounce can of whole baby clams, drained of water1 2-ounce can of flat (not rolled) anchovies, cut into half inch pieces

Combine all ingredients in a bowl, mix well and toss with one-half pound of al dente spaghetti or linguine. This has got to be the easiest sauce recipe in existence. Serves 3-4. (Use double quantities for full pound of pasta).

WHITE SAUCE (BASIC)

2 tbsp. butter3 tbsp. flour2 cups milk2 large cloves garlic, minced

Melt butter in pan. Stir in flour. Add milk on medium flame; whisk to blend. Heat, whisking, until mix comes to a boil and thickens. Stir in garlic. Sauce is now ready to use as ingredient in other dishes.

This is a very versatile sauce and can be served over rice, potatoes, and most meats. Variations increase its versatility. One such, RED SAUCE, (especially good with cold chicken or other meats) uses enough catsup to make sauce red, a generous sprinkling of capers, plus two tbsps. of white wine. Another version, GREEN SAUCE, (very good over fish) uses 1 cup chopped parsley and 2 tbsp. white wine.

CHEESE SAUCE (BASIC) (note similarity to Basic White Sauce)

2 tbsp. butter3 tbsp. flour2 cups milk2 cups cheddar cheese, shredded or grated coarse2 large cloves garlic, minced¼ tsp. Worcestershire Sauce

Melt butter in saucepan. Stir in flour. Add milk and place on medium flame; whisk to blend. Heat, whisking, until mix comes to a boil and thickens. Stir in cheese, garlic and Worcestershire Sauce. Sauce is now ready to use as ingredient in other dishes (see Cheesey Potatoes and Macaroni and Cheese).

8

CAPONATA (Traditional Sicilian hors d'oeuvre, side dish or spread)

Suitable for freezing; makes about 2 quarts; cut quantities in half for smaller yield

1 ½ medium (8 inch) eggplant, unpeeled, chopped into 3/8 inch squares3 large onions, coarsely chopped1 cup mushrooms, coarsely chopped2/3 cup red pepper, chopped3 large cloves garlic, minced½ cup olive oil1 cup kalamata olives, chopped½ cup drained capers, smaller size6 tbsp. pine nuts12 ounces tomato paste2/3 cup water4 tbsp. red wine vinegar4 tsp. sugar2 tsp. salt1 tsp. black pepper, ground1 tsp. oregano1 tsp. unsweetened cocoa powder

In a large pot, combine onions and oil. Cook for 20 minutes, stirring occasionally. Now add eggplant, mushrooms, red pepper, and garlic. Simmer covered for 10 minutes.Add remaining ingredients, mix well and simmer covered for 30 minutes, stirring occasionally. (Eggplant should be cooked but not overly soft).

Refrigerate overnight (and separate off part to be frozen, if desired).

Serve at room temperature with crackers, slices of bread, as a side dish, or on lettuce-lined plates as a first course. May also be used as a stuffing for tomatoes to accompany meat dishes.

9

MAIN DISHES

SPAGHETTI SAUCE WITH MEATBALLS:

Meatballs: About 1 pound ground lamb, beef, or turkey2 medium onions, chopped2 cloves garlic, minced2 eggsBread crumbs (enough to give body)Small bunch chopped parsleyDried oregano, several shakesWorcestershire sauce (3 dollops)

Mix all ingredients together in bowl with fingers, adding bread crumbs until body is right. Form into 1 inch balls, rolling in palms. Set aside.

Sauce: (see "spaghetti sauce" under Sauces p.7)

After simmering for twenty minutes, add meatballs and simmer for another 30 minutes.

SPINACH LASAGNA

Sauce: (see "spaghetti sauce" under Sauces p.7)

Lasagna: 10 oz. fresh spinach, stems removed3 lb. part skim ricotta cheese1 lb. part skim ("low moisture") mozzarella cheese, grated1 lb. box "curly edge" lasagna (Ronzoni preferred)

Prepare sauce as directed, stirring after adding parsley at end (this may be done far in advance of lasagna day, but should be warmed up so that cooking time of lasagna will not need to be increased).

Preheat oven to 375°. Bring large pot of water to boil. One-by-one (but quickly) place lasagna pieces into boiling water so that they bend but do not break. Place lid on pot until water again comes to a rolling boil. Cook 10 minutes (while lasagna is cooking, remove spinach stems and grate mozzarella). Drain lasagna into colander and rinse with cold water. Remove, piece by piece, and place on waxed paper. When paper is full, add another layer of paper and lasagna and continue this until there is no more lasagna.

10

Prepare assembly area of 2 x 2 feet. In baking pan (10" x 14" x 3"), ladle 1 ½ cups of sauce, covering bottom. Place 6 strips of lasagna across narrow dimension, slightly overlapped. with ends coming up side of pan. Place half of the ricotta on lasagna layer, smooshing with spoon to cover it all. Remove a large handful of grated mozzarella for later addition on top and spread half of the remainder on top of ricotta. Add half of spinach on top of mozzarella.

Ladle 2 more cups of sauce on top of spinach. Add 6 more strips of lasagna and the remaining ricotta, mozzarella and spinach in that order. Ladle 2 ½ cups of sauce on this and add the final 6 strips of lasagna (total 3 layers of pasta). Tuck ends down side of pan. Spread a generous cup of sauce on top and sprinkle the remaining mozzarella over this.

Quick Reference: 1) sauce, lasagna, ricotta, mozzarella, spinach2) sauce, lasagna, ricotta, mozzarella, spinach3) sauce, lasagna, sauce, mozzarella

Cover with foil tucked over side of pan and bake at 375° for 60 minutes. (to test, stick fork into middle and remove small piece, which must be hot).

Take out and let stand for at least 10 minutes before serving. This dish and its variants will feed a small army--just the thing when you need to "go to the mattresses".

EGGPLANT AND SPINACH LASAGNA

(All ingredients for spinach lasagna plus 2 medium eggplants, sliced into discs no thicker than ½ inch).

When combining ingredients in baking pan, place a layer of eggplant before adding spinach layer and put these in below the cheeses.

Quick Reference: 1) Sauce, lasagna, eggplant, spinach, ricotta, mozzarella2) Repeat (1) above3) Sauce, lasagna, sauce, mozzarella

Cover with foil, cook as above in "Spinach lasagna".

11

EGGPLANT PARMAGIANA

sauce: (see "spaghetti sauce" under Sauces p.7)

3 medium sized eggplants1/3 lb. Ruggiero Parmesan cheese1 lb. part skim ("low moisture") mozzarella cheese, gratedA little flour and a little canola oil

Preheat oven to 350°. Slice eggplant into discs no thicker than ½ inch. Dip these into flour, covering both sides, and fry in skillet until light brown. Remove from pan and dry on paper towel. In baking pan (10" x 14" x 3") put a layer of sauce, then a layer of eggplant, a layer of grated parmesan and mozzarella and repeat this one more time. End with a final layer of sauce sprinkled lightly with cheese.

Quick Reference: 1) Sauce, eggplant, grated cheeses2) Repeat (1) above3) Sauce, cheeses

Bake for 60 minutes. Let pan sit for at least 10 minutes before serving. Serves 8.

ROAST CHICKEN (WITH ROAST CARROTS AND POTATOES)

1 Organic chicken2 garlic cloves1 tbsp. rosemary4 tbsp. canola oil5-6 medium potatoes (chopped to 1")1 lb. carrots (sliced to ½")

Preheat over to 400º; loosen chicken skin, sliver 1 garlic clove, and insert slivers under skin. Place in roasting pan and surround with potatoes and carrots. Chop remaining garlic clove and sprinkle on top of chicken and vegetables. Add oil over chicken and vegetables. Cook on convection for 1 ½ hours, occasionally stirring vegetables and basting chicken. Test for proper cooking by brown look of chicken and wobble of legs. Remove from oven and let stand 15 minutes before serving.

12

CHICKEN HOISIN(Leftover recipe for uneaten roast chicken)

Roast chicken leftovers, chopped4 tbsp. hoisin sauce4 tbsp. water2 red onions, chopped1 clove garlic, minced1 tsp. soy sauce

Heat garlic in oil in frying pan. Add onions and cook until translucent. Add chicken, soy sauce, hoisin and water. Simmer to heat completely. Serve over mashed sweet potatoes or rice.

CHICKEN CILANTRO(Another leftover recipe for uneaten roast chicken)

Roast chicken leftovers, chopped fineMultigrain or sourdough toast1 bunch cilantro, minced very fine1 batch Annie’s salad dressing (see recipe under Salads p. 23)

Mix chicken and cilantro. Add dressing and mix well (NOTE: must be moist. If not, add more dressing). Place in bowl and refrigerate 2 hours. Remove from refrigerator, make toast and spread mixture on toast. Serves variable number, depending on chicken supply.

13

CHICKEN CACCIATORE

2 tbsp. canola oil2 red onions, chopped2 cloves garlic, minced1 - 28 oz. can, crushed tomatoes with puree¼ cup red or white wine2 tbsp. wine vinegar3-4 shakes dried oregano 2-3 tsp. rosemary leaves8 oz. baby bella mushrooms, sliced1 red pepper, sliced4 chicken thighs, skinned (or whole chicken, cut up)3 tbsp. parsley, chopped

In a large heavy pot, cook onions and garlic in oil until onions are soft (perhaps 15 minutes). Add tomatoes, vinegar and wine and simmer until thickened (color should change to a light brown), stirring occasionally. This could take more than an hour and is the most important step. Add oregano, rosemary, mushrooms and red pepper and bring again to simmer (about 5 minutes). Add chicken and simmer for 45 minutes. Add parsley and serve with rice, sweet or white potato.

If you have a big enough pot, double recipe and freeze the rest (or invite the neighborhood).

ROAST DUCK

1 duck1-2 Cloves Garlic, minced1 Apple, cut into eighths

Bring duck to room temperature. Rinse and drain. Preheat oven (convection if available) to 400°. Prick skin of duck wherever there is fat underneath surface (e.g. breast, legs). Cut apple into eighths and insert into cavity (This is mostly to hold the chest in place and to offer apple flavor. Apple is usually not eaten. Place on rack in roasting pan so that fat drips off into pan. Sprinkle garlic over breast and place in oven. Cook about 2 to 2 ½ hours, draining fat every 20-30 minutes (including inside cavity). Cooking is done when wing tips are so crispy that they can be broken off and eaten; duck should be a golden brown. Let cool for ten minutes. Carve and enjoy. Roast Veggies (see p. 21) are a great accompaniment. Serves 4-5.

14

MEATLOAF (Beef)

1 ½ lb lean (90%) ground beef1 large onion, chopped1 egg2 cloves garlic, minced6 tbsp. plain bread crumbs2 tsp. Worcestershire sauce3 tbsp. cilantro or parsley, chopped fine (this is optional, but good)

Preheat oven to 400°.

Mix all ingredients except Worcestershire sauce in mixing bowl, using your hands. If mix does not stick together, add slightly more bread crumbs. Add Worcestershire sauce and mix until uniform. Form into loaf and place in bread pan. Bake for 30 minutes. remove and cool for 10 minutes before serving. Serves 4-6.

MEATLOAF (Turkey/Red Pepper)

1 1/3 lb ground turkey1 large onion, cut medium2 cloves garlic, minced1 egg6 oz (half of 120oz jar) roasted red peppers2 tbsp capers1 tsp Worcestershire sauce8 tbsp bread crumbs2 oz goat cheese, crumbled1 tsp dried oregano

Preheat oven to 400. Mix all ingredients in bowl, using hands. Form into loaf and place in bread pan. Cover with aluminum foil. Bake 30 minutes. Remove and cool 10 minutes before serving. Serves 4-6.

15

LAMB STEW

1 ½ lb lamb shoulder, cut small3 large onions, cut small3 cloves garlic, minced5-6 large carrots, peeled and cut into ½ inch discs2 large parsnips, peeled and cut into ½ inch pieces (remove woody center at large ends)½ lb mushrooms, sliced3 tbsp olive oil3 tbsp canola oil¼ cup flour with salt and pepper (to roll meat in)2 tsp dried rosemary1 cup red wine1 cup water

Place 1 tbsp canola oil and 1 tbsp olive oil in heavy stewpot and heat. Add garlic and onions and cook until onions are translucent. While onions are cooking, prepare meat by cutting off fat and gristle and cutting into small pieces. Take onions out of stewpot and place in bowl. Add remaining 2 tbsp of canola and olive oil to pot and heat. Roll meat in flour/salt/pepper mix on wax paper and place in pot to sear. Stir to be sure all sides are browned. Now add onion/garlic mix, wine, water, carrots, parsnips, mushrooms and rosemary. Bring to boil and simmer until vegetables are tender (about 1 hour). Thicken if necessary with mix of 2 tsp flour, 2 tsp wine and 2 tsp water stirred together with 2 tbsp of stew broth and slowly added to stew. Serve with salad and boiled potato, rice, noodles or bread. Serves 6-8.

CHILI (This chili won the Boy Scout Chili contest, Chesterfield, 1988)

1 large can (1 lb. 13 oz.) red kidney beans1 large can (28 oz.) crushed tomatoes in tomato puree (e.g. Contadina)2 tbsp. canola oil2 large yellow onions, chopped coarse4 cloves garlic, minced1 red pepper, chopped2 tsp. ground cumin3 tbsp. chili powder

Heat large heavy pot. Add oil. When oil is hot, add garlic and onions. Cook until onions are translucent. Add tomatoes, beans, pepper, cumin and chili powder. Bring to boil, stirring, then simmer for 3 hours, stirring every 20 minutes. Serve over rice. Serves 6-8.CHICKEN FAJITAS

16

1 red pepper, chopped medium3 red onions, chopped medium6 oz. mushrooms2 cloves garlic, minced½ lb chicken breasts, cut into small chunks4 tbsp canola oilsoy sauce6 pita breads½ lb. grated cheddar cheese1 Boston lettuceSalsa

Marinate chicken for ½ hour in a bowl (in soy sauce with one clove garlic).

Heat frying pan, add 3 tbsp. oil. When oil is hot, add remaining clove garlic and onions. Cook at medium heat until onions are translucent. Add red pepper and mushrooms. Sauté until well done. Remove to a covered bowl to keep warm.

Warm pitas, wrapped in foil, in 200°. Pitas should be soft, not toasted.

Add remaining oil to the hot pan. Add chicken after draining. Stir-fry until lightly done. Add vegetables from bowl. Sprinkle everything with a little soy sauce to taste.Serve in half-pitas, with sprinkling of cheese and lettuce. Add salsa to individual taste. Serves 4.

CHEESEY POTATOES (With or Without Ham)

5 white potatoes (3" size), sliced ½ x 1 ½"1 large yellow onion, cut into small pieces1 1/3 cups ham, cubed ½" (optional)Basic Cheese Sauce (under Sauces p.8)

Place half of the potatoes as a layer in bottom of Pyrex deep dish, followed by half the onions, and half the ham, if ham option is to be used. Repeat this for a second layer. Pour on basic white sauce and cover with aluminum foil. Place in preheated 375° oven for 1 ¾ to 2 hours or until potatoes are fully cooked. When potatoes are cooked, remove foil and cook for 10 minutes longer to brown the top. Serves 6-8 as side dish or 4-6 as main dish.

MACARONI (OR ZITI) AND CHEESE

Cook macaroni or ziti according to package directions. Add hot basic cheese sauce (under Sauces, p.8), stir and serve.

17

STIR-FRY

1/3 lb. cube or other steak, sliced into 3/8 x 3/8 x 1"-2" strips (or use chicken or pork)1 red onion, chopped2 cloves garlic, minced5-6 oz. mushrooms (baby bella are good)1 red pepper, diced1 yellow zucchini, quartered lengthwise and chopped1 green zucchini, quartered lengthwise and chopped1 tsp. sesame oil5 tbsp. canola oil2-3 tbsp. soy sauce

Marinate meat in bowl for at least 30 minutes, with 1 minced garlic clove and soy sauce and sesame oil. In frying pan or wok, heat 2 tbsp. oil and one minced garlic clove. Add onions and mushrooms. Cook these until onions are translucent, then add peppers and zucchini. Cook until zucchini is tender. Remove from wok and place in bowl in warm oven. Place meat in wok with remaining oil and cook until tender, tossing occasionally. Combine meat and vegetables and serve, either alone or over rice or fried rice. Serves 4.

EGG FOO YONG

This versatile dish can be an entrée, a side dish, or a breakfast. It can be cooked either as multiple 4”-5” pancakes or as a pan-sized omelet, to be cut into wedges. Although the pancakes themselves are easy and take little time, the sauce requires a lot of time and should be prepared in advance. Will likes to quadruple the quantities of sauce ingredients and divide into four freezer bags, to be frozen for future use.

Sauce: ¾ cups chicken broth2 tbsp. soy sauce2 tbsp. sake or dry white wine1 ¼ tbsp. sugar2 tbsp. Chinese black vinegar or Worcestershire Sauce1 tbsp. corn starch1 tsp. sesame oil

Combine above in bowl and blend well.

Seasonings:2 tbsp. minced scallions (white part only)1 tbsp minced fresh ginger1 ½ tbsp .minced garlic1 tsp. hot chili paste2 tbsp. canola oil

18

Heat wok, add oil and heat very hot. Add all 4 seasonings and stir-fry 10 seconds or until fragrant. Add sauce mixture and cook, stirring constantly to avoid lumps, until thickened. Set aside and make pancakes.

Pancakes:2 tbsp. canola oil½ cup red onion, cut fine1 small red bell pepper, rinsed, cored, seeded and cut into very thin julienne strips5 oz. mushrooms, sliced thin6 oz. bean sprouts2 tsp. sake or dry white wine6 large eggs, lightly beaten

Preheat oven to 225 F. Mix all above ingredients in bowl, except oil. Heat a large frying pan or wok and add oil. Drop enough of mixture on hot pan for pancakes 4”-5” in diameter and cook until golden brown, turning as necessary. Remove and place in oven on foil or cookie sheet and repeat until batter is used up. Reduce heat and cover for 7-9 minutes until set). Serve pancakes with sauce on top. Serves about 6.

BURRITOS (Makes 6-8)

1 can (1 lb. 13 oz.) black beans (e.g. Goya)2 onions, chopped3 garlic cloves, minced3 tbsp. canola oil1 red pepper. chopped8-10 mushrooms, choppedburrito-size tortillaslettuce, cilantro, choppedcheddar cheese, grated coarsemedium spicy salsa (or spicy if you dare)

Heat large skillet, add oil. When oil is hot, add onions and garlic. Cook slowly (on low) for 20-30 minutes. Add pepper, mushrooms, and beans. Cook on moderate-low until it thickens (could be 20 more minutes).Prepare tortillas in steaming rack (this could be a large saucepan with riser inside to keep water and tortillas separate) for about 3 minutes.Serve with grated cheddar cheese, fresh lettuce, chopped cilantro, and salsa, by spreading on tortilla and rolling it up.

19

VEGGIES

SAUTEED CARROTS (or) SAUTEED TURNIPS

Carrots (3-4 for two servings)--or half a turnip-- sliced on bias to be 1 ½-2 " x 3/8" in size

2 cloves garlicCanola oilOregano

Cut up garlic (not too fine). Heat pan and then add oil. When oil is hot, add garlic. Add carrots and cook at high heat, turning occasionally. When carrots start to turn golden, reduce heat to medium and continue cooking until they brown and shrink a little. Sprinkle some oregano on during final part of cooking.

COLLARD GREENS

1 tbsp. canola oil1 large bunch collard greens1 28 oz. can crushed tomatoes in tomato puree (e.g. Contadina)1 large onion, chopped coarse2 cloves garlic, minced fine1 cup water¼ tsp. turmeric¼ tsp. cracked red pepper

Wash collards. Cut out hard stems and slice into small strips.

Heat up large pot, add oil, onion and garlic. Sauté until soft. Add tomato, collard greens, water, turmeric and pepper. Simmer with top on for 30 minutes or until collards are very tender. (Very good with rice).Serves 6-8, depending on amount of collards.

20

ROAST VEGETABLES1 large eggplant3 large sweet potatoes3 large red onions2 red peppers2 parsnips4-5 cloves garlic, mincedDried oreganoOlive or Canola oil

Chop eggplant, sweet potatoes, onions, peppers, and parsnips into small (1/2" to 1") cubes and place in two roasting pans with garlic. Drizzle oil and sprinkle oregano generously over tops of vegetables. Bake on top shelf of pre-heated 350° oven (use convection setting if available) for about 1 1/2 hours, turning and stirring occasionally. Serves 6-8

SWEET AND SOUR RED CABBAGE

4 tbsp. canola oil3 onions, chopped medium2 apples (preferably braeburn), chopped medium1 large red cabbage½ cup red wine vinegar1 cup water4 tbsp. sugar16 chestnuts, scored through shell with knife

Heat oil in large heavy pot, add onions and cook over low heat until onions are transparent (10-15 minutes). Add apples and cabbage. Cook over medium heat, stirring all the while, for 5 minutes. Add vinegar, water and sugar. Cover and simmer for 90 minutes (or until apples become invisible). Meanwhile, roast chestnuts for 20 minutes in 400° oven. Remove from oven, allow to cool, and then remove shells. Add to cabbage mixture just before serving. Serves 6-8/

Note: Ann often makes this dish the day before, as the cabbage assumes a deeper red with time. Roast and add the chestnuts just before serving. This dish is even better the 2nd or 3rd time around.

Historical Note: Annie learned this dish in the Girl Guides Chalet in Switzerland, where it was often the main element of the meal, in about 1957.

21

FRIED EGGPLANT

2 small eggplants, sliced into ¼"-3/8" thick disks1 egg3 tbsp. milk½-1 cup flour

Beat egg and milk in a bowl. Lay out wax paper with flour on top. Dip eggplant disks into egg mixture. Heat frying pan with canola oil in bottom. Fry eggplant disks until golden brown. Keep warm in 200° oven. Add salt and pepper as desired. Serves 3-4.

22

SALADS

ANNIE’S SALAD DRESSING (And Salad)

1 large dollop Dijon mustard (with seeds)¼ red onion, chopped1 clove garlic, minced2 tbsp. lemon juice2 tbsp. virgin olive oil1 dash Maggi seasoning (liquid, made by Nestle)

Place mustard in salad bowl, add remaining ingredients, stirring vigorously until an emulsion forms.

Add lettuce, avocado, mushrooms, sweet peppers, and other delights (for a special treat, add crumbled goat cheese). A salad fit for royalty.

LOR’S CORN & TOMATO SALAD

We haven’t included many “outside” recipes, but this one from Laura is outstanding:

1 can of corn1 pint cherry tomatoes—quartered2 cloves garlic, chopped fine1 large handful walnuts, chopped fine¼ cup grated parmesan cheese½ bunch basil, chopped fine2 tbsp. olive oil2 tbsp. balsamic vinegarsalt & pepper to taste

Mix all ingredients, possibly mixing oil and vinegar separately to form emulsion. That’s all there is to it!

23

DESSERTS

CAPPUCCINO BISCOTTI (Will's offering)

Yields 35 biscotti. Double all quantities for 70 yield. Go ahead and do it, since you will run out of biscotti long before you run out of friends to share it with. (At Christmas, Will makes 4 to 6 double recipes, which copes with many gifts).

2 cups unbleached all-purpose flour1 cup sugar½ tsp. baking soda½ tsp. double-acting baking powder½ tsp. salt½ tsp. cinnamon½ tsp. ground cloves¼ cup plus 1 tbsp. strong-brewed coffee, cooled (Will runs it through the filter twice).1 tbsp. plus 1 tsp. milk1 large egg yolk1 tsp. vanilla extract¾ cup hazelnuts (toasted and skinned), chopped coarse½ cup semisweet chocolate chips, small size (e.g. ghirardelli)In large bowl, using wooden spoon, blend flour, sugar, baking soda, baking

powder, salt, cinnamon and cloves until mixture is homogeneous and combined well. In a smaller bowl, whisk together espresso, milk, yolk, and vanilla. Add this mixture by parts to the flour mixture, beating carefully (use a hand-held mixer) until a dough is formed, and stir in hazelnuts and chocolate chips. n.b. the consistency of this mixture is critical, and should end up crumbly--neither dry nor soggy. If you are off mark, add tiny amounts of flour or milk to remedy. Dusting flour over hands, finish this by kneading.Turn dough out onto a floured flat surface and continue kneading until dough is consistent, adding small amounts of flour as appropriate to prevent sticking. Halve dough (quarter it for double portions). Working on a large buttered and floured baking sheet (2 for double portions), with floured hands form each piece of dough into a flattish log 12 inches long and about 2 inches wide. Arrange these logs at least 3 inches apart on the sheet and bake in the middle of a pre-heated 350° F. oven for 35 minutes. Remove from oven and let logs cool for 10 minutes. Reduce oven temperature to 300°. On a cutting board, cut logs (which should now be a lot larger) crosswise on the diagonal into ¾ inch-thick slices. Arrange the biscotti, cut side down, on baking sheet and bake for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and dry. Store in airtight containers (e.g. sealable freezer bags). These will make you very popular, even with old Italian ladies who know real biscotti.

Although this is the only biscotti recipe you will ever need, excess is not unknown to Will, who therefore includes the following delicious variant:

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GINGER CHOCOLATE BISCOTTI

(Single size, yields 3 dozen biscotti. Double quantities for 6 dozen)

2 ½ cups unbleached all-purpose flour1 cup sugar1 tsp. baking soda½ tsp. salt¼ tsp. ground cloves¼ tsp. cinnamon2 tbsp. unsweetened cocoa powder (preferably Dutch process)2 tbsp. crystallized ginger, chopped medium fine½ tsp. almond extract1 tbsp. plus 1 tsp. milk3 large eggs1 ¼ cups blanched whole almonds, lightly toasted and chopped coarse¾ cup semi-sweet chocolate chips, small size (e.g. ghirardelli)

Follow recipe for Cappuccino Biscotti, mixing flour, sugar, baking soda, salt, cloves, cinnamon, and cocoa powder. Whisk together the eggs (note they are whole eggs, not yolks), ginger, almond extract and milk. Now mix this liquid thoroughly with the dry mixture, adding almonds and chocolate chips at the end. Knead on a board, adding flour if needed for proper consistency. Dough should now be divided into 3 logs, each 12 inches long and a little wider than 2 inches. Bake and turn as for Cappuccino BiscottiEither of these biscottis is great and a mixed platter of the two will earn you friends for life.

RED WHITE AND BLUE PANCAKES

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2 eggs1 cup flour1 tsp. baking powder1 ½ cups milk6-7 large strawberries, chopped coarse½-2/3 cup blueberriesbutter for greasing skilletmaple syrupsour cream or vanilla yogurt

Combine eggs, flour, baking powder and milk in blender and mix to a smooth batter. Heat skillet or griddle to hot and pre-heat over to 200° (to store finished pancakes). When skillet or griddle is hot, reduce to medium and melt butter. transfer batter to bowl, add strawberries and blueberries and cook until pale brown on each side. Store batches in oven until ready. Serve with maple syrup and sour cream or vanilla yogurt. Serves 4-6.

(Note: This dish was invented July 4, 1976 by Annie in Cambridge)

SCOTTISH SHORTBREAD

1 lb. unsalted butter1 cup sugar3 cups sifted flour1 cup rice flour1 8” diameter pan1 10” diameter pan

Set oven at 375. Cream the butter and add the sugar gradually. Blend well, but do not overwork it or let the butter become oily. Mix the two flours well and gradually work the mix into the sugar and butter. Turn dough out on a lightly floured board and divide into two balls, one large and one smaller. Sprinkle both lightly with flour and roll into flattened circles (8” and 10” diameters). Places these in pans and, using thumb, make small dimples in the dough all around the edge of each. Prick all over with a fork. Place pans in freezer for 15 minutes. Put in oven and bake at 375 for 5 minutes, then lower temperature to 300 and continue baking for 45 to 60 minutes. When done, shortbread should be golden and very lightly brown. Allow to cool a little. With round cookie cutter, make circle in middle and cut wedges with a sharp knife. These should be placed on cookie rack to cool completely. Store in sealed plastic bags. Yields 60 – 70 pieces.

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TRIFLE

1 Sara Lee poundcake (or similar brand)2 12oz. packets frozen raspberries, defrosted1 vanilla custard packet (grocery-store variety is fine, but only use the ones where you

heat up the milk and custard powder)Milk (amount indicated on the custard instructions)½ pint carton heavy cream4 Tbsp rum to tasteLarge clear glass or crystal bowl

Make the trifle the day before you want to serve it.

Slice poundcake, and line the bottom of the bowl, leaving enough cake left over for a 2nd layer.

Mix defrosted raspberries and rum, and spoon ½ of this mixture over the slices of cake. (There should be enough rasps to make the cake soggy)

Add ½ of the custard.

Continue with one more layer of cake, rasps, and custard.

Put in fridge and keep overnight.

Just before serving, add a layer of whipped cream.

Serves 8-10

(This is a Granny Jean recipe, modified for modern materials)

BON APPÉTIT!

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