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

Bob Stevenson’s Spaghetti Sauce

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Submitted by Mary Ciambelli and Bill Wasinski, who consider this “the best spaghetti sauce known to humans”  Thanks to Bob for allowing them to share it!

  • A few cloves of garlic, diced
  • A good size yellow onion, diced
  • 1.5-2 pounds of ground meat. Italian sausage (sweet or spicy or mixed); bison, lean ground beef or some combination of all.
  • Italian seasoning, two palmfuls.
  • Bay Leaves 3 or 4. Pull them out before eating but leave them in for the leftovers.
  • Red Wine 2-3 oz. (too much makes it bitter, too little you don’t get the flavor)
  • 1 heaping tablespoon of sugar
  • Olive oil to brown the garlic and onions.
  • One big can and one small can of tomato paste. Flavor + Sweetness
  • One big can of tomato sauce.
  • One big can of diced or crushed tomatoes (Better yet, buy canned whole tomatoes and
  • Squish them in your hands and put that squished stuff in the sauce). Put the liquid from the can into the sauce.
  • One big can of water.
  • Never think about adding salt (plenty in the canned tomatoes)

Assembly

Open all of the cans and dump them into your stock pot. Place on low-simmer heat. Dump in the one can of water, Italian seasoning, bay leaves, sugar, and wine.

Stir.

Sautee the onions in olive oil until almost clear. Dump into the sauce including the residual olive oil.

Sautee the garlic in lots of olive oil so that it is all swimming. As soon as it starts to think about getting brown STOP and dump the oil and garlic into the sauce.

Brown the meat. Just let it get fairly gray. Dump off as much of the grease as you can.

Put the meat into the sauce after grease removal.

Cooking

Bring the sauce to the lowest boil possible. Once it begins to boil, you want it to be quite watery. Add water if needed at this step (may be just fine). Return to simmer.

The longer this simmers, the better it is (at least an hour but no matter how long it simmers its always better as leftovers. All day is good. Just keep putting in water if it gets too thick and cook it down again). This sauce keeps for at least a week in the refrigerator and can also be frozen. Never make a smaller batch.

Use pasta that holds a lot of sauce like penne or seashells. To live longer use whole wheat pasta.

Buon Appetito!