Month: October 2009

Rack of Lamb

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Submitted by JoAnne Levy, who got it from Cooks.com

  • 1/2 rack of lamb, approx. 7 to 8 chops
  • Freshly ground black pepper
  • Salt to taste
  • 1/2 teaspoon thyme
  • 1/4 cup Dijon mustard
  • 2 to 3 garlic cloves, finely chopped, or garlic powder
  • 1 stick butter, melted
  • 1 to 2 cups bread crumbs (fresh bread crumbed in a food processor, not dried or seasoned crumbs)

Have butcher “french” the rack of lamb for roasting. Cover ends of bones with aluminum foil to prevent charring. Sprinkle lamb with thyme, pepper and salt to taste.

Preheat oven to 400 degrees. Place meat in roasting pan and bake for 15 minutes. Remove from oven, cool to a handling temperature. Spread mustard over all meat surfaces, sprinkle with chopped garlic or garlic powder, and brush with melted butter.

Using fresh bread crumbs, coat the meat well. Return to roasting pan and cook 20 minutes for medium-to-rare lamb chops. Allow to stand for five minutes before carving.

Serve with mint jelly, and fresh string beans and tiny new potatoes on the side.

Grilled Tarragon Turkey Tenders Recipe

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Submitted by JoAnne Levy

  • 2 Tablespoons olive oil
  • 2 Tablespoons red-wine vinegar
  • 1 Tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • 1/4 cup fresh or 2 teaspoons dried tarragon, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 turkey tenderloins (3/4 pound each)

Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.

Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 minutes. Let cool slightly and cut into 1/2-inch medallions. Serve immediately.

New American Charoset

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Submitted by JoAnne Levy

  • 2 Granny Smith apples
  • Juice of 1/2 lemon
  • 1/2 cup fresh mango, peeled and diced
  • 1/2 cup chopped toasted pecans
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon Port or sweet wine

Peel, core, and dice the apples and sprinkle with the lemon juice.

Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.

Yield: About 2 Cups

Zucchini Bread

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Submitted by JoAnne Levy

  • 3 eggs
  • 1 cup oil (I use canola)
  • 2 cups sugar
  • 2 cups peeled and grated zucchini
  • 1 teaspoon vanilla
  • ½ cup chopped nuts, optional
  • 3 cups flour
  • 1 teaspoon of each of the following-salt, baking soda and baking powder
  • 2 teaspoon cinnamon

Beat eggs until foamy. Add oil, sugar, squash and vanilla. Mix well. Sift the dry ingredients and add to the egg mixture. Add nuts if using. Mix well. Divide into 2 greased & floured loaf pans. (I just use Pam)

Bake in a preheated oven at 350 for 1 hour.

Apple Bread

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Submitted by JoAnne Levy

  • 3 eggs
  • 3 cups diced or shredded apples
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts Optional

Topping

  • 2 tablespoons sugar
  • 1 tablespoons cinnamon
  • (Mixed together)

Grease and flour 2 loaf pans and preheat oven to 350 degrees.

Mix oil, sugar, eggs, and vanilla well. Then add all remaining ingredients and blend well. Pour the batter into the loaf pans, then sprinkle the topping on (before baking!!!). Place the loaf pans in the oven and bake for 60 to 70 minutes.

Big Puff Pancake from the Torch River houseboat

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Submitted by Carolyn Comai

  • 2 Tablespoons. butter
  • 3 large eggs and 1 egg white – whisked together
  • 1 ½ cup flour
  • 1 ½ cup skim milk
  • 1 Tablespoons vanilla
  • Pinch of salt
  • ½ cup cinnamon & sugar mixture

1. Preheat oven to 400 degrees.

2. Melt butter in a 9“ round cake pan, pie pan, or 2 qt. casserole.

3. Whisk together the eggs, milk, vanilla, pinch of salt and whisk in the flour.

6. Pour the mixture into pan and sprinkle top with ½ of the cinnamon/sugar mixture.

7. Bake 25 to 30 minutes – until pancake puffs and browns.

8. Cut into pie shape pieces, sprinkle with the remaining cinnamon/sugar mixture. Serve

with and maple syrup.

Serves 2 – 4.

Carolyn’s Cheese Strata

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Submitted by Carolyn Comai, who says, “Assemble this dish in the evening, refrigerate overnight, and pop it into the oven for breakfast or brunch the following day.”

  • 8 – 10 slices nice hearty bread (Trader Joe’s Tuscan Pane works great!)
  • 1 ½ cups grated Mexican mix cheese (combination of cheeses and taco seasoning)
  • 1 ½ cups grated mozzarella – colby blend (or cheddar blend) mix cheese
  • 5 large eggs
  • 2 cups milk (skim or whole)
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • Optional – cooked, drained asparagus cut into small pieces
  • 2 Tablespoons butter

1. Lightly butter an 8”x12“ glass baking dish; line bottom with 4 – 5 slices of bread (fill in any empty spaces with pieces torn from another slice so a solid layer is formed) and sprinkle with half of each cheese.***

2. ***you can add cooked and drained asparagus spears cut into small pieces between the 1st cheese layer and the 2nd bread layer, if you like.

3. Add another layer of bread and sprinkle with the remaining cheeses.

4. Wisk together eggs, milk, salt, pepper and dried basil. Gently and evenly pour this mixture over the bread and cheese layers.

5. Cover and refrigerate overnight .

6. Preheat oven to 325 degrees.

7. Bake strata, for 45 minutes – covered. Remove cover and spread 1 tablespoon of butter on top.

8. Continue baking until puffed and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Serves 6 – 8

Passover Apple Cake

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Submitted Joyce Bayer, who originally got it from one of the Detroit newspapers.

  • 9 egg yolks
  • 3 Tablespoons lemon juice
  • 2 teaspoon grated lemon peel
  • 2 cup sugar, divided
  • ½ cup cake meal
  • 1/3 cup potato starch
  • 9 stiffly beaten egg whites
  • 4 medium apples, pared and sliced (4 cups)
  • 2 teaspoon water
  • ½ cup chopped nuts
  • 1 Tablespoon lemon juice
  • 1 teaspoon cinnamon

Preheat oven to 325 degrees. Beat egg yolks, lemon juice, and lemon peel until thick. Gradually add 1 cup sugar, beating until smooth. Sift ½ cup sugar, cake meal, and starch together. Blend into yolk mixture. Fold in beaten egg whites. Spread half of batter in ungreased 9x13x2-inch pan. Bake 30-35 minutes. Cook apples in water, covered, over low heat until barely tender (8-10 minutes). Stir in ½ cup sugar, nuts, remaining juice, and cinnamon into apples, and arrange apple mixture over cake. Cover with remaining batter. Bake 50-60 minutes more. Cool.

Vinegar Chocolate Cake

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Submitted by Joyce Bayer, who says, “This recipe came from my cousin, Wilda Lee. It is really easy and wonderfully moist and heavy. It is terrific with whipped cream as a topping, especially if it is served warm.”

  • 3 cups Flour
  • 2 cups Sugar
  • 6 Tablespoon Cocoa
  • 1 teaspoon Salt (optional)
  • 2 teaspoons Baking Soda
  • ½ cup Melted Shortening (or use vegetable oil)
  • 2 teaspoons Vanilla
  • 2 Tablespoons Vinegar
  • 2 cups Cool water

Preheat oven to 350 degrees.

Sift all dry ingredients together into a large mixing bowl. Add water, vanilla, and shortening (or oil); mix well. Add vinegar.

Pour into greased and floured 9x13x2” pan. Bake 25-30 minutes, only until done—DO NOT OVERBAKE.

This cake can also be made in a 10” x 15” or 12” x 17” pan. Baking time will be considerably less, perhaps 15-20 minutes.

Serves 10-15