Bearnaise sauce
Béarnaise Sauce
2 green onions
2 tbl tarragon vinegar
4 yolks, raw
1 tsp parsley, chopped fine
4 tbl butter
1 tbl soup stock
½ tsp salt
1/8 tsp paprika
Chop onion, add vinegar, bring to boiling point, let simmer until reduced one-half and strain and cool. Add yolks one at a time and stir. Cook slowly until smooth, stirring constantly; add butter gradually, stir, add soup stock and seasoning.
Walnut And Coconut Bars
Black Walnut and Coconut Bars
½ cup butter
½ cup brown sugar
1 cup flour
Add sugar to creamed butter gradually and beat until smooth. Blend in sifted flour, and spread mixture over bottom of a cake pan 9-inch square. Bake 20 – 25 minutes at 375 F.
Filling:
2 tbl flour
½ tsp baking powder
¼ tsp salt
½ cup shredded coconut
1 cup black walnut meats
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
Sift flour with baking powder and salt and mix with coconut and nut meats. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake about 20 minutes at 375 F. Cool slightly, and cut into oblong bars. Makes about 25 bars.
Old Fashioned Apple Pie
No.1
4 to 6 apples (1 qt)
½ cup sugar
1 or 2 tbl water
1 tbl butter
Flavor with cinnamon, nutmeg or lemon juice
Pare, core and slice apples. Line a pie plate with plain pastry, (see below). Sprinkle with bread crumbs. Lay in the apples, sprinkle with sugar, bits of butter and spices; slash and prick upper crust, cover and bake in hot oven 35 to 45 minutes at 425 F., until crust is brown and fruit is soft.
No.2
4 large apples, chopped
¼ lb almonds, chopped
¼ cup raisins, seeded
2 eggs, separated
1 lemon, juice and rind
¾ cup sugar
Beat yolks with sugar; add apples, almonds and raisins, fold in beaten whites. Cool. Line a pie plate with Muerbe Teig (see below). Place mixture on dough, dot with butter, and bake in moderate oven. Spread Meringue (see below), on top, brown slightly in oven.
Plain Pastry or Pie Dough
1 ½ cups flour (pastry)
½ tsp baking powder
½ tsp salt
1/3 to ½ cup shortening, butter or fat
¼ cup cold water
Stir flour, salt baking powder together; then mix, shape, roll and bake about 12 minutes at 450 F. or until browned.
Muerbe Teig for Pies or filled Torten
No.1
¼ cup butter
1 cup flour
1 tbl sugar
1 egg yolk
Cream butter and sugar; add egg, a little salt, and flour. Pat and press the dough ¼ inch thick, into greased pan or spring form. Place in refrigerator overnight.
No.2
1 cup butter
3 cups flour
¼ cup sugar
2 egg yolks
1 lemon
¼ cup cold water
Beat eggs, add the water. Mix butter and flour. Combine the mixtures, adding grated rind, juice of lemon and sugar. Put in cool place to harden. Pat into form ¼ inch thick.
Meringue for Pies
Add 2 tbl sugar for every stiffly beaten egg white. Spread Meringue over top and bake a few minutes to a delicate brown, or bake 15 minutes at 300 F to avoid “dew drops”.
Cucumber Salad
Cucumber Salad
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
To make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
George’s Grilled Salmon
Grilled Salmon
This great salmon recipe brings the perfect tastes for summer grilling. Flavor combinations are right in balance. For less calories just use margarine instead of butter. If you really like ginger you can add more to taste. Great with grilled corn on the cob, green salad or coleslaw. Always a crowd favorite!!
Ingredients:
¼ cup butter
2 tbls. Chopped ginger root
1 clove garlic
¼ cup lime juice
1 tbls. Dijon mustard
1 tea. Sesame oil
1 tbls. Brown sugar
pinch cayenne
Toasted sesame seeds.
Combine ingredients except sesame seeds. Baste on salmon. Place on foil, bast as cooking on grill at low heat, approximately 20 minutes. When cooked put on remaining sauce. Garnish with sesame seeds. Be careful not to overcook salmon.
Crab Cakes
Crab Cakes
Ingredients
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Aoli sauce:
1.5 cup mayo
6 minced garlic cloves
2 tsps. Lemon zest
¼ cup lemon juice
salt & Pepper
Shepherds Pie
Shepherd’s Pie
Serves 6 to 8
| Filling | |
| 2 | tablespoons unsalted butter |
| 1 | large onion , chopped fine |
| 2 | medium carrots , peeled and chopped fine |
| 2 | pounds 85 percent lean ground beef |
| Table salt and ground black pepper | |
| 5 | tablespoons all-purpose flour |
| 1 | tablespoon tomato paste |
| 1/4 | cup heavy cream |
| 1 3/4 | cups low-sodium chicken broth |
| 3/4 | cup beer (mild or non alcoholic) |
| 2 | tablespoons soy sauce |
| 2 | teaspoons minced fresh thyme leaves |
| 1 | cup frozen peas |
| Topping | |
| 2 1/2 | pounds russet potatoes . peeled and cut into 2-inch pieces |
| Table salt | |
| 2 | tablespoons unsalted butter , melted |
| 1/3 | cup heavy cream , warmed |
| Ground black pepper | |
| 1 | large egg , beaten |
1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.
3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
4. Spread potatoes over filling, using spatula to smooth top (see photo). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
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