First Parish recipes
A great way to connect with others in our community is through food. In 2021-2022, the First Parish newsletter featured recipes from our members and friends. All those recipes are collected here on this page. You might see some of these recipes at First Parish potlucks or game nights!
From the Recipe Box of Andrea Walker
Easy and Versatile
1/2 cup vegetable oil
1 cup sugar
1 TBS anise extract or vanilla extract*
3 1/4 cups all-purpose flour
1 TBS baking powder
Preheat oven to 375F.
Grease cooking sheets
or line with parchment paper or a Silpat.
In a medium bowl, beat together oil, eggs, sugar and flavoring until well blended.
Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.
Divide the dough into 2 pieces. Form each piece into a roll as long as your cookie sheet.
Place roll onto the prepared cookie sheet, and press down to 1/2” thickness.
Bake for 25-30 minutes, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When the cookies are cool enough to handle, slice each loaf crosswise (and on a slight slant) into 1/2” slices.
Place the slices cut-side up back onto the baking sheet.
Bake for an additional 6-10 minutes on each side. Cookie slices should be lightly toasted.
NOTE: I do not “twice bake” mine for that long. I like them a little less hard, although hard is very good for dunking in your tea or coffee (or wine as many Italians do).
You can add chopped walnuts (my fav), or any kind of chopped nut, alone or along with a dried fruit such as dried cranberries, along with the flour. You could also do an almond extract with chopped almonds. You may want to lightly toast nuts and let cool prior to adding. Easy to handle dough. If a bit sticky when shaping the two loaves, dust a little flour on your hands. I use a bread knife (serrated) to cut.
Chicken & Herbs de Provence
From the Recipe Box of Jeff Watson
4 Bone-In Chicken Thighs & Legs, skin on
2 Tbs Herbs de Provence
1/4 C White Wine
1/4 C Olive Oil
Pinch of Salt & Pepper
Preheat oven to 400 degrees
Place chicken in baking dish
Pour olive oil and wine evenly over chicken
Sprinkle with salt, pepper & Herbs de Provence
Bake for roughly 45 minutes (internal temperature must reach 165 degrees)
Best served with baked potato and carrots cooked to your liking (roasted!)
ALMOND TEA CAKE
From the Recipe Box of Laurie Hamilton
Easy to make, easy to eat, and as delicious at breakfast as it is with tea or for dessert!
3/4 C ( 1 1/2 sticks). butter at room temp
1 1/2 C sugar
2 eggs at room temp
2 tsp pure almond extract
1 1/2 C flour
Pinch of salt
Sliced almonds (not slivered)
Cream butter and sugar, add eggs, extract, flour and salt. Mix until smooth then pour into a 9” round pan, greased and lined (with paper if you want). Top with slivered almonds. Bake at 350 degrees for 40 mins. Cool in pan and transfer to a plate.
Butternut Squash and Apple Soup
From the Recipe Box of Pete & Mary Parker
This is an autumn favorite that is good on any cold night. We generally have it with either some fresh-baked cornbread and/or a tossed salad. This recipe is for 10 servings, but it can be adjusted for smaller batches. We sometimes like to garnish with a little feta or goat cheese.
3 Tb unsalted butter
1 large onion
2 Tb curry powder
1 tsp chili powder (or to taste)
5 cups chicken broth, divided
3 lb. butternut squash, (about 8 cups)
1 1/4 lb. Granny Smith or other tart apples (about 3 cups) peeled, cored and chopped
1/2 Cup Heavy Cream
1 Tb fresh parsley or cilantro for garnish (optional)
Directions: In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry and chili powders and mix well, cooking for another 3 to 5 minutes. Stir in half of chicken stock (2 1/2 cups), squash, apples, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer 35-40 minutes, stirring occasionally, until the squash is very tender.
Use a stick blender to puree mixture, or do in several batches in a food processor. Add remaining 2 1/2 cups of chicken stock and the cream and bring just to a simmer. Serve and garnish with parsley, if desired.
Chicken Chili with a Kick
From the Recipe Box of Meghan Neri
On a cold winter’s night there is little else my family craves. This flavorful chili has a kick to it.
2 lbs ground chicken breast
3-5 onions diced
3-10 garlic cloves
2 cans crushed tomatoes (28 oz)
1/2 cup water
2 cans rinsed and drained kidney beans
2 cans rinsed and drained black beans
Chili Seasoning Ingredients:
2.5 tbsp chili powder
2.5 tbsp salt
1.5 tbsp garlic powder
1.5 tbsp onion powder
5 tsp ground black pepper
2.5 tsp cumin
Tip: I make this seasoning in bulk and save it in a mason jar for multiple chili batches. I mix 3-5x the amounts above for the bulk seasoning. I use this pre-made seasoning to season my chili as I go. I use about 4-5 tbsp of seasoning per batch. It has some kick, if you like spice.
Cook chicken in large pot, stirring often, over medium heat, remove from heat
Season chicken to taste
Cook onions & garlic in separate pan, stirring often, over medium heat
until onions become translucent
Season onions & garlic to taste
Add onions & garlic to pot with chicken
Add 2 cans of crushed tomatoes
Add kidney beans
Add black beans
Season the pot to taste
Return to heat
Bring to boil
Reduce to simmer
Simmer at least 30 minutes
We typically enjoy this with blue corn tortilla chips. Enjoy!!
From the Recipe Box of Joan Lunt
6 OZ. CHICKEN BROTH
4 OZ. BACON
1/4 CUP FROZEN PEAS
1/4 C. WHITE ONION, DICED AND SQUEEZE JUICE OUT OF
FRESH BLACK PEPPER
4 TBLS. UNSALTED BUTTER
2 EGG YOLKS
GRATED PARMESAN CHEESE
I BUNCH SCALLIONS, THINLY SLICED
Directions: COOK PASTA IN BOILING WATER FOR 9 MINUTES, IN THE MEANTIME SAUTE BACON, ONIONS, PEPPER, ADD 2 PATS OF BUTTER. STRAIN PASTA WHEN DONE AND PUT IN LARGE GLASS BOWL. ADD PEAS TO SAUTE PAN WITH BACON AND 4 TBLS. BUTTER, SIMMER. POUR OVER THE PASTA AND COMBINE WITH SCALLIONS. WHILE TOSSING WITH TONGS, ADD EGG YOLKS (BEAT THEM WITH FORK), CONTINUE TO TOSS AND ADD CHEESE AND SCALLIONS. ADD MORE CHEESE TO PLATES IF DESIRED. DO NOT REHEAT. ENJOY!
From the Recipe Box of Kenny Paul
1/2 cup yogurt
1/2 cup sour cream
2 cloves of garlic, crushed
2 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 cup parsley, chopped and/or cilantro, if desired
3 leeks (1 lb); only the white part with a little green, chopped 1 inch pieces
5 shallots, finely chopped
2/3 cup olive oil
1 fresh chili, seeded and sliced
1/2 cup parsley, finely chopped
3/4 tsp ground coriander
1 tsp ground cumin (or toast cumin seeds and crush yourself)
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 egg white
3/4 cup plus 1 tbsp self-rising flour (mix 3/4 cup flour and 1-1/4 tsp baking powder and a pinch of salt)
1 tbsp baking powder
1 whole egg
2/3 cup milk
4-1/2 tbsp unsalted butter, melted
To make sauce mix all sauce ingredients in a food processor or blender and blitz until uniform green,
To make fritters, chop leaks into 1-inch pieces, rinse really well and drain dry. Saute leeks and shallots in 1/2 the oil on medium heat for 15 minutes until soft. Transfer to a large bowl and add: chili, parsley, spices, sugar and salt. Allow to cool.
Whisk the egg white to soft peaks and fold into the vegetables. In another bowl mix together: flour, baking powder, whole egg, milk and butter to form a batter. Gently mix the batter into the egg white and vegetable mixture.
Heat a frying pan over medium heat and add 2 tbsp of the remaining oil. Spoon 1/2 the vegetable mixture into the hot frying pan to make 4 large fritters. Test the batter with a small amount to get the heat right. The 1st one is usually under done and sticks – but stay with it, it’s worth it. Fry them from 2-3 minutes on each side until golden brown and crisp. Dry on paper towels. Spoon remaining batter into pan, using more oil as needed. Serve with sauce on the side or drizzled over. Makes about 8 fritters and you can double everything to serve 8 people (16 fritters).
From the Recipe Box of Chartis Tebbetts
Based on Rachel Langmaid’s recipe, which is based on a recipe from the Nov. 2010 Gourmet Cookbook.
(Makes 10+ cups)
All measurements are flexible; adjust to your personal taste, and/or what you have on hand. I wouldn’t use less rolled oats for this amount of seeds, though.
Mix together in a large bowl or pot:
7 cups old fashioned rolled oats
1/4 cup ground flax seeds (flax seed meal)
2 cups sliced almonds
1 cup green hulled pumpkin seeds (not roasted)
1/2 cup hulled sunflower seeds (not roasted)
1 tsp. salt
2/3 cup vegetable oil
1/2 cup maple syrup
1/2 cup firmly packed brown sugar
Put into 2 large baking or roasting pans, using parchment paper if you have it. Spread evenly and pack down with the back of a large metal spatula. Bake at 325 degrees for 35 – 40 minutes, rotating the pans at least twice so that all is cooked evenly. Bake until golden brown. Using more and smaller pans is fine, just be sure the granola is no more than about 1/3 inch deep. You’ll have to work out timing and oven temperature based on what pans you have available.
If you like dried fruit with your granola, add it just before serving rather than before baking. Apricots, cranberries and ginger are very good.
The original recipe called for just using maple syrup to sweeten the granola, but that is so expensive now that I use half maple syrup and half brown sugar. If you want to use the original proportion, use ¾ c. maple syrup and no brown sugar.
This method gives you a final product that is chunky. If you like your granola all separated, then you can stir it during the cooking process and don’t bother with pressing the unbaked granola down with the metal spatula.
I wait until it is pretty cool before putting in a container. It gets somewhat broken up in that process, and that works for me.
Potato and Ham Chowder
From the CROCK POT Recipe Box of Abigail Alves
who makes this for her parents. It’s a particular favorite of her father’s!
(Prep: 10 MINS / Cook: 8 HRS / Yield: 5 servings)
1 pkg (5 ounces) Betty Crocker scalloped potatoes
1 cup diced fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup Gold Medal all-purpose flour
1) Mix potatoes, sauce. Mix ham, broth, celery, onion and pepper. Place together in 3.5-4-quart Crock-Pot slow cooker.
2) Cover and cook on low heat setting 7 hours.
3) Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
4) Cover and cook on low setting1 hour, stirring occasionally, until thickened and vegetables are tender.
“Serve with” suggestions: Warm Biscuits -or- Grilled Cheese Sandwiches on Rye Bread!
From the Recipe Box of Lisa Dunne
1. Take one bunch of Broccolini- keep it together with the twist that it came with, run under cold water for 30 seconds to rinse. Keep bunch together, end side up flower/leaf side down in sink. Give it a good shake when done rinsing.
2. Place bunch on large cutting board, keeping it secured together.
3. Cut 1/4 inch off stalky ends and discard.
4. Heat a heavy duty sauté pan, cover liberally with olive oil- to coat bottom of pan, heat to medium. (while you are chopping garlic and rabe)
5. Chop 2-4 garlic cloves and add to hot oil. Make sure to keep garlic soft and white in hot oil. Move off heat once garlic is translucent.
6. With a cleaver or large knife chop broccoli rabe in 1/4-1/2 inch pieces working up the stalks and through the leafy-flower section. You can make longer cuts once past the stalks. If you keep it together with one hand it is very easy to chop and move up to the top leafy part without it all falling apart onto the cutting board. The stalks need to be in 1/4 inch cuts, as they can be tough, the leaves and florets, just need a 1-2 inch cut, or they tend to overcook.
7. Transfer the stalks first, so they go down into the bottom of the pan, continuing to transfer the entire bunch, so the leaves and florets are on the top of pan. The stalks need more heat to soften, the leafy part will sit on top and almost “wilt.”
8. Liberally salt and pepper, once in hot pan. Do not turn or stir.
9. Keep the heat medium high at this point and within 5-7 min (depending on heat source and pan used) the color will change. Turn burner off, remove pan from burner, toss mixture with a spatula, cover, if it needs a bit more heat/cooking or not ready to serve.
10. Make sure that the color of the green dictates it’s cooking time. Like broccoli, the color change from raw to done has three stages. It can move very quickly, and the goal is a bright green translucent color. You want to stop cooking it before it turns to a grayish green, that which some consider “overcooked broccoli” unless you prefer that flavor and texture- but it will make the rabe have more of a strong taste vs a “bright taste”.
Complete, bon appetite!
Spicy Red Lentil and Kale Soup
From the Recipe Box of Annie Spang
(Serves about 8)
2 T olive oil
2 yellow onions
4 minced garlic cloves
2 cups red lentils, rinsed and drained
2 chopped tomatoes or 1 28oz can of diced tomatoes
6 cups of water and/or vegetable broth
2 tsp basil
1 tsp cumin
1 tsp turmeric
1/2 tsp cayenne
1 tsp curry
1 tsp salt
4/5 cups of chopped Lacinato kale
Heat olive oil and garlic in pot until tender
Stir in the red lentils, tomatoes, water/broth, and spices. Add pepper as you like.
Bring to a boil and simmer for 30 minutes.
Toss in kale and cook for 5 minutes more.
Voila – a delicious hearty soup in no time, for a cold New England evening!
Black Bean Casserole
From the Recipe Box of Holly Harris
2 C diced onion
1 1/2 C green pepper
2 cloves minced garlic
1 14.5oz can chopped tomatoes
3/4 C hot or mild picante sauce
2 15oz cans black beans, drained
12 6-in corn tortillas
2 C grated Monterey Jack cheese
Cumin to taste
Sliced or diced tomatoes
Sliced green onion
Sliced ripe olives
Pre-heat oven to 350 degrees.
In a large skillet, combine onion, green pepper, garlic, undrained tomatoes, picante sauce, and cumin. Bring to a boil and simmer uncovered for 10 minutes. Stir in beans.
In a 13″x9″ baking dish, spread 1/3 bean mixture. Top with 6 tortillas and 1/2 the cheese. Layer 1/3 bean mixture, 6 tortillas and remaining bean mixture.
Cover with loose foil and bake for 30 minutes.
Sprinkle with remaining cheese and let stand 5-10 minutes.
Serve with Spanish rice and choice of condiments.
Try it for the Super Bowl!
From the Recipe Box of Ngoc Dupont
This is our family’s favorite wonton soup we have around Lunar New Year. It is a fun activity to make with the family as each person can take part to help assemble the wontons. During the recent blizzard, my family made over 300+ wontons! They are surprisingly simple to make and are delicious on a cold day. We hope the congregation will enjoy this recipe as much as we do!
Broth (serves 3-4 large bowls):
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms
2 baby bok choy
3 green onions, thinly sliced
1 tablespoon yellow miso paste
36 2-inch wonton wrappers
8 ounces medium shrimp, peeled, deveined and diced
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
In a large bowl, combine shrimp, garlic, green onions, soy sauce, ginger, sesame oil, and pepper.
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Crunchy Cheese Wafers
From the Recipe Box of Nancy Robertson
(makes 6 dozen)
2 sticks of unsalted butter, softened
2 cups of shredded extra sharp cheddar
1 tsp Worscestershire sauce
¾ tsp salt
1/4 tsp cayenne pepper
2 cups flour
2 cups Rice Krispies
Preheat oven to 350 degrees
Beat butter, cheese, salt, Worcestershire sauce & cayenne in a large bowl at high speed
until smooth & creamy.
Add flour, beat on low until just incorporated.
Add Rice Krispies using hands until incorporated.
Roll about 2 teaspoons full of mixture into balls & drop onto parchment lined baking sheet, leaving 2” between wafers. Flatten with fingers or fork.
Bake for 12-15 minutes or until golden brown. Transfer to wire rack to cool.
Store in airtight container.
SCALLOP & ARTICHOKE SOUP
From the Recipe Box of Penny Myles
Penny says… “a soup recipe that is quite easy to make but very impressive to serve.”
1-1/4 lbs. of Jerusalem artichokes (or a can of artichoke hearts drained of water and cut up)
1 tablespoon of lemon juice
1/4 cup of butter
1 small onion, chopped
1 medium-sized potato, diced
2-1/2 cups of chicken stock
6 medium sized scallops
1-1/4 cups milk
salt and pepper to taste
1/4 cup whipping cream
Peel and slice artichokes (or drain and chop canned hearts). Stir lemon juice into a bowl of water. Place hearts in lemon water.
Melt 3/4 of the butter in a large saucepan. Gently cook artichokes and onion, covered, 10 minutes. Add potato and stock and bring to a boil. Simmer 15 to 20 minutes or until artichokes are soft. In a food processor, process mixture to a puree. Return puree to a cleaned pan.
Cut white parts of scallops into small pieces, reserving corals. Stir scallops and milk into soup. Simmer a few minutes and season with salt and pepper. Melt remaining butter in a small skillet. Gently saute reserved scallop corals until firm. Slice corals in half. Stir cream into soup and heat gently. Garnish with corals.
(note: I’m not sure what the corals are and didn’t bother with the garnishing step….I just cut the scallops into quarters and threw them in!)
From the Recipe Box of Mike Nakashima
This is a family favorite and easy to remember since the marinade is all equal parts.
An easy marinade for an Asian inspired chicken dish.
1/2 cup Soy Sauce
1/2 cup Aka (red) Miso paste – found in Asian markets. It’s what Miso soup is made from if you go to a Japanese restaurant
1/2 cup Sugar (I prefer brown but white works well too)
1/2 cup Beer (I generally use an IPA but use whatever you have on hand)
2-3 lbs boneless chicken thighs. Skin on or skinless, it doesn’t matter. You can also use breasts if you prefer.
Mix marinade ingredients and marinate the chicken for 2 to 3 hours or overnight.
Grill or broil the chicken till internal temperature is 165 degrees F. Grill skin side up first if using skin on.
From the Recipe Box of Woody Chittick
6 tbsp sweet butter, melted
1/2 cup buttermilk or plain yogurt
1 1/2 cups raw sugar
1 tsp vanilla extract
2 cups (1 lb) grated unpeeled raw zucchini (remove seeds if large; keep if small)
3 cups unbleached bread flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher or bread salt
1 tsp ground cinnamon
1 tsp ground cloves
1 cup chopped walnuts or raisins (optional)
1. Preheat oven 375, grease pan
2. Squeeze zucchini in paper towel to remove excess moisture
3. Beat eggs, oil, sugar, milk, butter and vanilla until thick
4. Fold grated zucchini into mixture
5. Sift dry ingredients together, fold into zucchini mixture
6. Fold in walnuts
7. Bake 55-60 min
Stove-Top Barbeque Chicken
From the Recipe Box of Mary Beth Courtright
This is a family favorite – quick to prepare and forgiving if you are missing ingredients or want to make a substitution. Prep is minimal, and you can prepare the rest of the meal while the chicken is simmering.
1 tsp. oil
1 medium onion, chopped
1/2 c. ketchup
1/2 c. water
2 Tbsp.. vinegar
2 Tbsp. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. crushed celery seeds or 1/2 tsp. crumbled celery flakes
2-3 lbs chicken parts skinned and cut into serving size pieces (bone-in is fine)
1. Heat the oil in a large skillet. Add onion and cook until softened.
2. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or flakes. Bring the sauce to a boil.
3. Add chicken to skillet with what used to be the skin-side down. Spoon sauce over pieces. Cover the skillet and simmer for 30 minutes. Uncover skillet and turn chicken over. Cook for another 15 minutes or so until tender.
4. Serve with your favorite grain or egg-noodles and green vegetable. Spoon sauce over chicken and grain or noodles.
From the Recipe Box of Carol Martin
2 medium-size eggplant (about 2 1/4 lbs.)
1/2 tsp. salt
1-1/2 Cups shredded part-skim mozzarella cheese
1 Cup part-skim ricotta cheese
1 egg yolk
1/8 tsp. dried Italian seasoning
1/8 tsp. ground. black pepper
1 jar (12 oz.) roasted red peppers, drained
1-1/2 Cups prepared low-fat marinara sauce or homemade( we favor Rao’s thinned with a bit of red cooking wine)
2 Tbsp. grated Parmesan cheese
Trim tops and bottoms from eggplant.
Cut each into 6 lengthwise slices about 1/2” thick.
Spread slices onto 2 large cookie sheets lined with paper towels.
Sprinkle with 1/4 tsp. salt, turn over slices and sprinkle with remaining salt.
Let stand 15 minutes, flipping slices at halfway mark.
Heat grill or grill pan to medium-high.
Rinse eggplant under running water; pat dry.
Spray each side with cooking spray.
Grill until softened and nicely marked (about 4 min. per side).
Return slices to cookie sheet (remove paper towels and do not overlap pieces).
Heat oven to 350 degrees and coat a 13”x9”x2”baking dish with cooking spray.
In a small bowl, mix together 3/4 cup of the mozzarella, the ricotta, egg yolk, and seasonings. Stir to combine.
Divide red pepper spices evenly among eggplant slices, placing them on the wider end of each slice.
Top each pepper with a heaping Tbsp. of cheese filling.
Place 1/2 cup of marinara sauce on the bottom of the prepared dish.
Roll up eggplant slices, starting at the wide end and enclosing filling.
Place in dish seam side down.
Top with remaining marinara sauce, remaining 3/4 C. mozzarella and grated Parmesan cheese.
Bake @ 350 for 25 min.
Remove dish to a wire rack to cool for 10 minutes before serving.
KEY LIME PIE
From the Recipe Box of Pokey Kornet
1 can sweetened condensed milk (14 oz.)
4 egg yolks
1/2 C. lime juice
4 tsp. lime zest
(see other ingredients below depending upon which topping chosen)
Mix above four together well.
Beat 1 egg white stiff and fold into mixture.
Bake filling in a graham cracker crust (below).
You may choose either a meringue topping or whipped cream.
For meringue, beat three egg whites stiff; slowly beat in 6 tablespoons of sugar and
1/2 teaspoon cream of tartar.
Bake the filling 6 or 7 minutes at 325° until it starts to set, then add meringue and bake for 15 to 20 minutes more at 350° until golden brown.
If choosing whipped cream topping, bake filling until center is set but still quivery, 15-17 minutes at 325°. Cool; before serving, whip 3/4 cup of cold heavy cream until thickened, add 1/4 cup powdered sugar and whip until stiff. Spread over cooled filling and garnish with some lime zest.
You do NOT need to use key limes for an excellent pie – as you may know, they are tiny and so it takes many to get enough lime juice!
1 1/2 C. fine graham cracker crumbs (put crackers in a plastic bag and use a rolling pin)
6 T. margarine melted (3/4 stick)
1/4 C. sugar
Combine above and press into the pie plate using the back of a spoon and your clean fingers!
Bake at 350° for 10 to 15 minutes until lightly browned and firm to the touch.
From the Recipe Box of Pat Baird
3/4 C Butter (1-1/2 sticks)
1/2 C Brown Sugar
2 Tb. Boiling water
2 C Oatmeal
1 C Flour
3/4 C sugar
1 Tsp. Baking Soda
Melt butter and brown sugar over low heat.
Mix baking soda with boiling water and add to butter sugar mix.
Gradually blend in remaining ingredients.
Drop by rounded teaspoon onto uncreased cookie sheets.
Bake at 350 for 10 minutes (maybe less).
Notes: If mixture is too dry, add a little water
Swedish Apple Pie
From the Recipe Box of Tracey Newman
This easy “pie” has been a staple at our family gatherings for so long I don’t even know its source. I even still have the fax with the recipe my mom sent at my first office job!
4-5 apples, variety depends on your sweetness preferences
1 T cinnamon & 1 tsp sugar, mixed together
1 stick butter or substitute, soft but not melted
1 cup sugar
1 cup flour
Note on substitutions: I have not tried this with flour or egg alternatives, but I would be curious
to hear anyone’s experiences if you do!
Peel and slice the apples into wedges. Arrange half in a 8″ or 9″ pie dish; sprinkle with half of the cinnamon sugar mixture. Arrange the second half until the pie dish is mostly full. Leave room for the crust. Preheat the oven to 350 degrees.
In a bowl, combine the sugar, flour, butter and egg. If you want a smoother texture, cream the sugar and butter, then add the flour and egg. Spread all of the mix over the apples. Allow the mixture to seep in the nooks and crannies. Place the pie plate on a lined cookie sheet in the event of overflow.
Bake for 50-60 minutes or until crust is golden brown. Contents will be extremely hot; cool before serving. Enjoy!
Vegetarian Kale Caesar Salad with Roasted Garlic Dressing
From the Recipe Box of Franny Moyse
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
For the Dressing:
• 2 head garlic
• Olive oil
• 4 tablespoons lemon juice
• 4 teaspoons Dijon mustard
• 1 teaspoon salt
For the Salad:
• 1 bunch Dinosaur or Lacinato kale
• 1 tablespoon olive oil
• 3 tablespoons finely grated Parmesan
1. Preheat the oven to 400 degrees F.
2. Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top 1/4 inch of each head so you can see the raw cloves within their skins.
3. Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed. Roast in the oven for 45 minutes to 1 hour, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.
4. When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic cloves along with the lemon juice, mustard, salt, and 1/4 cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing – much like Caesar.
5. While the garlic roasts, remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons (much like julienning basil).
6. In a large mixing bowl, toss the kale together with the vinaigrette. Add 2 tablespoons parmesan and toss again. Divide among 4 plates and top with the remaining parmesan.
Chocolate Chip Cream Cheese Bars
From the Recipe Box of Patty Mycroft
More affectionately known in our house as “The Treats!”
(makes 24 brownie size servings)
2 large (30 oz) & 1 small (16.5oz) rolls
of chocolate chip cookie dough
1 Cup Sugar
14 oz cream cheese (1.75 “bricks”)
1 Cup sugar
1 Tablespoon Vanilla extract
1. Cut large cookie dough rolls into slices
This is easier if you put dough in freezer for ten minutes before slicing.
2. For bottom layer of crust, press half of the dough onto the bottom of a greased
9×13 inch baking pan. (I use “Pam for Baking” on bottom and sides of pan.)
Press together to form a full crust, no empty spaces.
Use pieces of the small roll of cookie dough if you need to fill in gaps.
3. In a mixing bowl, beat cream cheese, sugar, egg and vanilla until “smooth-ish”…
some little lumps are ok!
4. Spread mixture over the cookie crust.
5. Gently place remaining half of cookie dough slices over the cream cheese filling to form top crust.
Since cookies are round and the pan is square,
fill in little holes with pieces of the small cookie dough roll.
6. Bake at 350* for 55-60 mins, or until pick inserted near the center
comes out clean.
7. Let cool. Serve at room temperature or cover, refrigerate and serve cold.
Tip: I often make them “the night before,” cool, then cover (with foil), refrigerate and cut /serve chilled the next day.
Coconut-Curry Fish with Sweet Potatoes & Eggplant
From the Recipe Box of Shirley Wallace
Active Time: 15 mins, Total Time 35 mins.
1 can (13.5 oz) unsweetened
2 Tbs green curry paste
3/4lb eggplant, cut into 1 1/2-inch pieces
2 small sweet potatoes (12 oz total),
peeled and cut into 1-inch pieces
1 sprig basil, plus leaves for serving
Course salt and freshly ground pepper
1 1/2 lbs skinless cod, bass,
or halibut fillet, cut into 4 pieces.
Steamed rice, sliced Thai chiles,
and lime wedges, for serving.
1) Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil spring; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender,
12 to 15 minutes.
2) Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles,
and lime wedges.
Tender Greens with Sausage over Polenta
From the Recipe Box of Ronnie McMorris
Mixture of tender spring greens – any combination, bok choy, broccoli raab, collards, dandelions, escarole, kale or spinach – washed and chopped
Carrot or two, diced
Small onion, diced
Red or orange pepper, diced
3-4 cloves of garlic, sliced or diced
Cherry tomatoes, halved (amount according to taste)
2-4 sausages (I prefer Walden meats Garlic and Ginger, medium spice level)
Salt and pepper and Italian seasonings to taste
Get the polenta started according to package directions. Stir in the Parmesan when it’s ready.
Sauté the sausage in a small amount oil in a separate pan, cut into chunks when fully cooked, and set aside.
Sauté the onion, carrot and pepper in olive oil. After a few minutes, add garlic and tomatoes and seasonings. When the vegetables begin to soften, add the chopped mixed greens and the sausage, stir, turn down the heat and simmer until the greens are cooked but not too soft. Feel free to let the dish sit for a few minutes so the flavors
can blend together.
Serve over the Parmesan polenta.
Follow with a fresh garden salad.
Feel free to adapt with seasonal vegetables and your own creativity.
“Unstuffed” Stuffed Cabbage
From the Recipe Box of Tara Volungis
Large bag of shredded cabbage
2 pounds ground chuck (beef)
4 Cups cooked, cooled rice
1 Medium onion finely chopped
1/4 Cup ketchup
1/2 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
32 oz can tomato sauce
15 oz can tomato juice
2 TBS cider vinegar
1TBS dill weed
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Cook shredded cabbage in boiling water to soften. While cabbage is cooking, mix filling mixture. Wrap cabbage lef around filling and tuck in edges. Continue until all filling is used up. Line roasting pan with left-over cabbage leaves. Arrange in single layer in roasting pan.
Mix ingredients for sauce. Pour over cabbage and filling. Cover pan with lid or aluminum foil. Cook for 1 hour at 350 degrees.