The Doherty & Grimes Family Cookbook
Subtitled: “But it’s Still
Not as Good as Mom Used to Make It”
Family Cookbook
Inspired by the works of
Grandma’s Harriet Doherty and Ruth Grimes
Edited by Genevieve &
John Grimes
With contributions from
|
Jessica |
Collins |
Joanna |
Grimes |
|
Deirdre |
Doherty |
John H |
Grimes |
|
Elizabeth |
Doherty |
Kiersha |
Grimes |
|
Ford |
Doherty |
Laurie |
Grimes |
|
Karen |
Doherty |
Steve |
Grimes |
|
Harriet |
Grimes |
Trisha |
Ryan |
|
Jim |
Grimes |
|
|
First
Edition, 2004
Crispy
Butternut Wontons with Spicy Tomato Sauce
Banana
and Pecan Pancakes with Maple Butter
Cornmeal
and Blackberry Waffles
Pie
Crust Recipes by Harriet Lois Doherty.
Deirdre’s
version of Mom’s Pie Crust
Ford’s
version of Mom’s Pie Crust
Harriet’s
version of Mom’s Pie Crust
Genevita
(Genevieve’s Margarita )
Salty
Lentils (Oil-Dressed Dhal)
Black
Bean & Sweet Potato Hash
Carrots
with Cashew Ginger Sauce
English
Style Chicken Banana Curry
Sweet
and Sour Chicken (Red Chicken or Poulet
Rouge)
Wild
Rice Pancakes with Mushrooms and Goat Cheese
Arugula-Fennel
Salad with Pear Vinaigrette
Fruity
and Crunchy Chicken Salad
Chicken,
Apple and Smoked Gouda Salad
Strawberry
Dressing Spinach Salad
Broccoli
and Cauliflower with Cheese
When Genny first suggested doing a cookbook I think we had no idea how much work that would entail. I also don’t think we realized how much fun it really was (for both us and the rest of the family). But so far I think we’re both pretty happy with the way it’s evolving.
I think it’s worth pointing out that we had more dessert recipes submitted than in any other category (the chocolate pudding recipe alone was submitted 3 times). That’s not even including the fact that we have a separate cookie category. I hesitate to draw any strong conclusions about the eating habits of our family from this (I’m too busy eating date cake to really think much about it). But then, as this cookbook is about our grandmas’ favorite recipes, its clear that we can pass the buck on this and lay the blame for our sweet tooth’s on the real culprits, Grandma Doherty and Grandma Grimes.
A more surprising trend was the lack of breakfast recipes. I seem to be the person with the greatest love of brunch. Although once again I prefer to pass the blame along to my Mom who clearly shouldn’t have given in to my requests to have pancakes for dinner so frequently.
A cookbook like this should never stop growing. And in today’s web world we plan for that to be the case. Although we might not regularly print updates we hope to keep the latest version of this on the web so that the rest of the family can access it. And most importantly, send us your new family recipes.
http://www.johngrimes.com/Cookbook
John & Genny
Crispy Butternut Wontons with Spicy Tomato Sauce |
John Grimes |
|
Ingredients
|
Sauce ·
1 ½ tsp olive oil ·
1 ½ cups thinly sliced leek (about 2 medium) ·
1 garlic clove, minced ·
¼ tsp crushed red pepper ·
1/8 tsp sea salt ·
1/8 tsp freshly ground pepper ·
1 (14.5 oz) can whole tomatoes, undrained and chopped ·
1 (3-inch) orange rind strip ·
1 bay leaf ·
1 fresh tarragon sprig |
Wontons ·
1 small butternut squash (about 1½ lbs) ·
½ cup water ·
½ cup ricotta cheese ·
3 tbsp grated fresh parmesan ·
2 tbsp dried bread crumbs ·
¼ tsp sea salt ·
¼ tsp freshly ground black pepper ·
1/8 tsp ground nutmeg ·
1 tsp water ·
1 large egg, lightly beaten ·
24 wonton wrappers cooking spray |
Steps
|
Sauce 1.
Heat oil at medium heat in large nonstick skillet 2.
Add leek and garlic, stir frequently and cook until tender
(about 8 minutes) 3.
Increase heat to medium high. Add the rest of the ingredients. 4.
When it starts boiling, reduce heat to low and simmer for
about 15 minutes (until it becomes thick). 5.
Discard rind, bay leaf, and
tarragon. Wontons 1. Preheat over to
375º. 2. Cut squash in
half lengthwise, discard seeds and membrane.
Place the squash halves, cut sides down, in a 2 quart baking
dish. Add ½ cup water. 3. Bake for 45
minutes or until squash is tender.
Scoop out 1 cup of pulp. 4. Combine 1 cup
pulp with ricotta, parmesan, bread crumbs, salt, pepper, and nutmeg. 5. In separate boil
combine 1 tsp water with egg, stirring with whisk. 6.
Working with 1 wonton wrapper at a time spoon squash
mixture onto each wrapper. Spoon about
2 tsps of squash mixture onto each wrapper.
Brush edges with egg mixture.
Bring two opposite edges together.
Press edges together forming a triangle. Repeat with remaining wrappers. 7. Place
wontons on a large baking sheet coated with cooking spray. Brush lightly with remaining egg
mixture. Bake at 375º for 17 minutes
until golden and crisp. Serve with
sauce. |
|
|
Comments |
Make
sure to cook the wontons as soon as you assemble them. Also, this reheats quite well as long as
you store the sauce (which has a little kick) and the wontons
separately. It’s a really nice
appetizer and other than actually putting the wontons together its easy (they
just take some time). |
|
Crab Dip |
Laurie Grimes |
|
Ingredients
|
· 1 can crab meat- do not drain · 8 oz pkg cream cheese · 2 tbsp minced onion |
· Dash of Tabasco sauce (optional) · 1/4 tsp salt |
Steps
|
1. Cream cheese at room temperature 2. Mix all ingredients 3. Serve with crackers |
|
Comments
|
Uncle Jim’s favorite for New Year’s Even- serve with champagne, of course. |
|
Hot Artichoke Dip |
Laurie Grimes |
|
Ingredients
|
· 12 oz marinated artichoke hearts, partially drained (use about 1/2 the liquid, chopped |
· 4 oz shredded sharp cheddar cheese · 1/4 cup mayonnaise |
Steps
|
1. Mix together and bake at 350° for 30 minutes until brown around the edges 2. Serve warm 3. You can also add a shake of Tabasco sauce or a dash of red pepper for zip 4. Serve with tiny sliced rye or pumpernickel bread or crackers |
|
Comments
|
A family tradition during the holiday. |
|
Mushroom Pate
|
Laurie Grimes |
|
Ingredients
|
· 1 cup slivered almonds · 1/4 cup butter · 1 small onion · 1 clove garlic, minced · 3/4 # mushrooms, sliced |
· 3/4 tsp salt · 1/2 tsp thyme leaves · 1/8 tsp white pepper · 2 tbsp oil |
Steps
|
1. Toast almonds in oven at 350° for 8 minutes 2. Melt butter; add onion garlic, mushrooms, thyme and pepper 3. Cook until soft and most juice has evaporated 4. Process almonds until a paste 5. Add oil until creamy, add mushrooms and process until smooth 6. Serve with crackers |
|
Comments
|
This is actually Steve Grimes’s recipe. |
|
Raw Vegetable Dip |
Harriet
Grimes |
|
Ingredients
|
· 1/2 cup yogurt or sour cream · 1/4 cup mayonnaise · 1/4 tsp garlic salt |
· 1/4 tsp basil · 1/2 tsp minced raw onion · Dash pepper |
Steps
|
Mix and chill; serve with raw vegetables. |
|
Comments
|
I prefer the yogurt to sour cream. |
|
Soft Pretzels |
Laurie
Grimes |
|
Ingredients
|
· 1 pkg of dry yeast · 1 1/2 cups warm water · 1 tbsp sugar |
· 1 tsp salt · 4 cups flour · 1 egg, beaten |
Steps
|
1. Dissolve yeast in warm water 2. Add sugar, salt and flour; blend 3. Turn dough out on lightly floured board and knead until smooth 4. Cut off small pieces of dough and roll into ropes 5. Twist ropes into pretzel shape 6. Arrange on cookie sheet, lined with paper or greased 7. Brush with egg 8. Sprinkle generously with coarse salt 9. Bake in 425° oven for 12 to 15 minutes |
|
Comments
|
Maybe not quite like they used to make in Reading, but what Grimes family cookbook would be complete without it? |
|
Spinach Dip |
Karen Doherty |
|
Ingredients
|
· 1 pkg Knorr vegetable soup mix · 2 cups sour cream · 1 cup mayonnaise · 2 large cloves of garlic, finely chopped |
· 1 bunch of shallots (about 6 shallots or small green onions) · 1 kg frozen spinach, cooked and chopped · 1 small can water chestnuts, finely chopped (optional) · 1 large round dark pumpernickel bread |
Steps
|
1. Cook the spinach. 2. Mix the spinach, garlic, shallots and water chestnuts (optional) together in the food processor. 3. Mix in the other ingredients. 4. Cut a hole out of the top of the bread and hollow it out to form a bowl. 5. Pour in the dip. 6. Place the bread bowl on a plate and surround it with bite-sized pieces of the bread removed to form the hollow. 7. Use the bread to scoop out and eat the dip. |
|
Comments
|
This is a great
party dip. |
|
Spinach and Artichoke Dip |
Genevieve
Grimes |
|
Ingredients
|
· 16 oz fat free sour cream · 8 oz brick of fat free or reduced fat cream cheese (chopped into 8 pieces) · 5 oz bag of shredded parmesan cheese · 8 oz bag of shredded Monterey jack or reduced fat shredded Mexican blend |
· 14 oz can of whole or quartered marinated artichoke hearts (drain and chop up) · 10 oz box of chopped frozen spinach (thaw, drain and squeeze out liquid) · 2 cloves of garlic (chopped) or 1 tbsp garlic powder |
Steps
|
1. Combine sour cream, cream cheese, 4 oz of parmesan cheese (reserve remaining 1 oz) and Monterey jack or Mexican blend cheese in a large microwaveable bowl 2. Stir in spinach, artichokes and garlic 3. Nuke for about 10 minutes (until all is melted), stirring every couple of minutes 4. Transfer to corningware or oven safe dish 5. Cover top with remaining 1 oz of parmesan cheese 6. Broil for about 5 minutes, until cheese is golden brown 7. Then tear it up! Without guilt! |
|
Comments
|
My coworker Bev made this last year for our departmental Christmas party and we loved it. The full name is Low Fat, Low Guilt, Spinach and Artichoke Dip. |
|
Sweet and Sour Meatballs |
Harriet
Grimes |
|
Ingredients
|
Meatballs · 2 pounds ground beef · 1/2 cup oatmeal · 2 eggs · 1 1/2 tsp salt or part garlic salt · 1 tsp basil · Squirt of Worcestershire sauce |
Sweet and Sour Sauce · 2 13 oz cans pineapple chunks · 1 1/4 cups chicken broth · 1/4 cup packed brown sugar · 3/4 cup vinegar · 1 tbsp soy sauce · 1 tbsp ketchup · 4 tbsp cornstarch · 1 cup thinly sliced green onions · 3 green peppers seeded and cut into 1 inch squares |
Steps
|
Meatballs 1. Mix ingredients and shape into small meatballs 2. Arrange on broiler pan and broil until lightly browned 3. Remove and add to sauce Sweet and Sour Sauce 1. Drain pineapple syrup into saucepan; reserve pineapple chunks 2. Add chicken broth, sugar, vinegar, soy sauce, ketchup and cornstarch to pan 3. Cook over medium heat, stirring until thickened 4. Add green onions and green peppers; cook one minute longer 5. Remove from heat and add pineapple chunks |
|
Comments
|
Alternate Sauce: Curry Heat 1/4 cup butter or margarine in heavy pan over medium heat; add 1 large onion (chopped) and sauté until limp. Stir in 1 clove garlic (mashed) and 2 tbsp curry powder; cook about 1 minute more. Add 4 tbsp all purpose flour, 1 tbsp cornstarch, 2 tsp sugar, 1/2 tsp salt and dash cayenne; stir over medium heat until blended and bubbly. Gradually stir in 2 cups regular strength chicken broth and 1 cup whipping cream; cook until thickened. |
|
Apple Bread |
Laurie
Grimes |
|
Ingredients
|
· 2 cups grated apples · 1/2 cup honey · 1/4 cup butter, softened · 1 tbsp buttermilk (or sour milk) · 1 egg · 2 cups whole wheat flour · 1 tsp baking soda · 1 tsp baking powder |
· 1 tbsp cinnamon · 1 tsp vanilla Topping (Optional) · 2 tbsp butter · 2 tbsp sugar · 2 tbsp flour · 1 tsp cinnamon |
Steps
|
1. Cream butter and honey together 2. Add buttermilk, vanilla and egg 3. Sift dry ingredients and add to liquid mixture; fold in apples 4. Pour into greased loaf pan 5. Sprinkle mixed topping ingredients on top, if used 6. Bake at 350° for 45 minutes 7. Cool before removing from pan |
|
Comments
|
You can also make this into apple-carrot bread by omitting 1/2 cup apples and adding 1/2 cup grated carrots |
|
Banana Bread |
Laurie Grimes |
|
Ingredients
|
· 1/4 cup butter · 2/3 cup honey · 3 eggs, beaten · 1 cup mashed banana pulp (about 3 small bananas) · 1 tsp vanilla · 1/3 cup instant milk powder |
· 1/3 cup water (or substitute 1/3 cup milk for this and instant milk powder) · 1 tsp salt · 2 tsp baking powder · 1 tsp baking soda · 2 cups whole wheat flour · 1 cup walnuts or 1/2 cup raisins (optional) |
Steps
|
1. Cream honey and butter until light 2. Beat in eggs, banana pulp, vanilla, and milk or water 3. Stir together dry ingredients, then stir them into the first mixture, blending with as few strokes as possible 4. Stir in walnuts or raisins 5. Turn in to oiled loaf pan and bake at 325° for 1 hour, until well browned and toothpick comes out clean |
|
Comments
|
An old family favorite for many years; a rich loaf, great with cream cheese |
|
Basic Sweet Dough |
Harriet
Grimes |
|
Ingredients
|
· 1 pkg dry yeast · 1/4 cup warm (not hot) water · 1/2 cup milk · 1/4 cup sugar |
· 1 tsp salt · 2 tbsp melted shortening · 2 3/4 – 3 cups sifted flour · 1 egg, beaten |
Steps
|
1. Sprinkle dry yeast into water and stir until dissolved 2. Scald milk; pour into large mixing bowl 3. Add sugar, salt and shortening; cool until just warm 4. Stir in 1 cup flour and mix in dissolved yeast 5. Add egg 6. Stir in 1 1/2 cups flour 7. Sprinkle 2 tbsp of remaining flour on bread board 8. Turn dough out on flour and knead, adding more flour as needed to make a soft dough 9. Knead until dough is smooth and shiny (about 5 minutes) 10. Shape into smooth ball 11. Wash mixing bowl and grease lightly 12. Press top of dough ball into boll, then turn dough over 13. Cover and let rise until doubled (about 2 hours) 14. Punch down 15. Cover and let rest 5-10 minutes |
|
Comments
|
This dough is the foundation for several variations… |
|
Danish Coffee Twist |
Genevieve
Grimes |
|
Ingredients
|
· 1 recipe basic sweet dough · 3 tbsp sugar · 1/2 tsp cinnamon · 1 tbsp soft margarine or butter · 1/4 cup slivered blanched almonds |
Honey Glaze · 2 tbsp sugar · 1/4 cup honey · 1 tbsp margarine or butter |
Steps
|
1. Make Basic Sweet Dough 2. While dough is resting, mix cinnamon and sugar 3. Flatten ball of dough, then roll out to form long narrow sheet about 6” wide and 1/4” thick 4. Spread with soft margarine or butter and sprinkle with sugar mixture 5. Roll up to make long, slender roll 6. Seal edges by pressing firmly 7. Twist roll by pushing ends in opposite directions 8. Lift to lightly greased baking sheet and shape into a large pretzel; tuck edges under to keep dough from untwisting 9. Cover and let rise until doubled (about 1 hour) 10. Bake at 350° 25 to 30 minutes 11. Measure honey glaze ingredients into small saucepan 12. Bring to boil, stirring constantly 13. While still hot, brush on baked Danish Coffee Twist 14. Sprinkle with slivered almonds 15. Remove from baking sheet to cooling rack |
|
Comments
|
This may take awhile to make, but it looks and tastes great! |
|
French Bread |
Harriet
Grimes |
|
Ingredients
|
· 2 cups warm (not hot) water · 1 pkg active dry yeast · 1 tbsp sugar |
· 2 tsp salt · 5 3/4 cups sifted flour · 1 egg white unbeaten |
Steps
|
1. Pour warm water into warmed bowl 2. Sprinkle yeast over water and stir until dissolved 3. Add sugar, salt and 3 cups of flour 4. Stir to mix, then beat until smooth and shiny 5. Stir in 2 1/2 cups more flour 6. Sprinkle remaining 1/4 cup flour on bread board 7. Turn the dough out onto flour and knead until satiny smooth, 5-7 minutes 8. Shape into smooth ball 9. Rub bowl lightly with shortening 10. Press top of ball of dough into greased bowl, then turn dough over 11. Cover with waxed paper, then clean towel 12. Let rise until double, about 1 hour 13. Punch down, divide into halves 14. Shape each half into ball 15. Cover and let rest 5 minutes 16. Rub a little shortening on palms of hands 17. Then roll each ball out to forma long slender loaf about 3” in diameter 18. Start rolling at the center and gently work hands towards ends of loaf 19. Do this several times to make well shaped loaves 20. Place loaves 4” apart on lightly greased baking sheet 21. With sharp knife cut diagonal gashes about 3/4” deep about 1 1/2” apart on to top of each loaf 22. Cover and let rise until a little more than doubled (about 1 hour) 23. Bake in moderate oven at 425° for 30-35 minutes 24. Remove from over and brush with egg white 25. Return to over for 2 minutes 26. Remove from baking sheet and cool on rack |
|
Comments
|
|
|
Grecian Feast Bread |
Harriet
Grimes |
|
Ingredients
|
· 1 recipe basic sweet dough · 1/2 cup currants · 3/4 cup confectioners sugar |
· 1 tbsp milk or cream · 15 blanched almonds · 1/4 cup sliced candied cherries |
Steps
|
1. Stir in currants before mixing in last cup of flour; finish basic sweet dough recipe 2. Divide dough into 3 equal parts 3. Shape each part into a smooth ball 4. Place balls on lightly greased baking sheet so that they form a 3 leaf clover about 3” apart 5. Cover and let rise until doubled (1 hour) 6. Bake at 350° 40-45 minutes 7. Remove from baking sheet and cool on rack 8. When cool mix sugar and milk to making soft frosting 9. Pour over loaves letting frosting drip down sides 10. Arrange almonds and cherries in 3 petalled flower shapes on frosting |
|
Comments
|
|
|
Muffins |
Harriet
Grimes |
|
Ingredients
|
· 1 3/4 cups sifted flour · 3/4 tsp salt · 1/4 cup sugar · 2 tsp baking powder |
· 2 eggs · 2-4 tbsp melted butter · 3/4 cup milk |
Steps
|
1. Preheat oven to 400° 2. Sift before measuring: all purpose flour 3. Resift with salt, sugar and baking powder 4. In a separate bowl beat eggs 5. Add butter and milk 6. Add flour and mix until blended but not smooth 7. Place in greased muffin pan 8. Bake for about 20 minutes or until browned |
|
Comments
|
Optional: 1/2 cup of chopped dates |
|
Quick Banana Bread |
Harriet
Grimes |
|
Ingredients
|
· 1 3/4 sifted all purpose flour · 2 1/4 tsp baking powder · 1/2 tsp salt · 1/3 cup shortening or margarine · 2/3 cup sugar |
· 3/4 tsp lemon rind (optional) · 1-2 eggs, beaten · 1- 1 1/4 cups ripened banana pulp · 1/2 cup broken nuts (optional) |
Steps
|
1. Preheat oven to 375° 2. Sift before measuring: all purpose flour 3. Resift with baking powder and salt 4. Blend until creamy: shortening, sugar and grated lemon rind 5. Beat in eggs and banana pulp 6. Add the sifted ingredients in three parts to the sugar mixture 7. Beat batter after each addition until smooth 8. Fold in broken nuts (such as walnuts) 9. Place in greased loaf pan and bake about 1 hour until done 10. Cool before slicing |
|
Comments
|
It tastes better warm, but as it crumbles when warm you will need to cut larger slices. |
|
Super Simple Spice Muffins |
Genevieve
Grimes |
|
Ingredients
|
· Carrot or Spice cake mix |
· 15 oz mashed pumpkin |
Steps
|
1. Preheat oven to 350° 2. Mix cake mix and pumpkin 3. Spray muffin pan with cooking spray or place cup cake liners in muffin pan 4. Bake for 21 minutes |
|
Comments
|
The pumpkin makes this recipe easy and healthier. Some people claim this works with chocolate cake mix, but I could still taste the pumpkin. |
|
Zucchini Bread |
Genevieve
Grimes |
|
Ingredients
|
· 3 cups of flour · 1 tsp baking soda · 1/4 tsp baking powder · 3 tsp cinnamon · 1 tsp salt |
· 3 eggs · 3/4 cup plus 2 tbsp salad oil · 2 cups sugar · 2 cups grated zucchini · 1/2 cup chopped nuts (optional) |
Steps
|
1. Sift together dry ingredients (omitting sugar) 2. Beat the eggs; add oil and sugar 3. Add zucchini alternately with the dry ingredients 4. Stir in nuts 5. Pour into 2 greased and floured loaf pans or one tube pan or bundt pan 6. Bake at 325° or 1 hour |
|
Comments
|
This is one of Grandma Grimes’ recipes that I remember from Thanksgiving. People that don’t like vegetables of any kind will still like zucchini bread. You can reduce the sugar to 1 1/3 or 1 ½ cup if desired. |
|
Banana and Pecan Pancakes with Maple Butter |
John Grimes |
|
Ingredients
|
Maple
Butter ·
2 sticks unsalted butter, softened ·
1/4 cup pure maple syrup ·
2 tablespoons honey ·
1 piece parchment or greaseproof paper Pecan
Pancakes ·
2 cups buttermilk ·
3 eggs ·
1 tsp pure vanilla extract ·
2 cups all-purpose flour ·
1 ½ tsp baking powder |
·
1 tsp baking soda ·
1 pinch salt ·
4 tbsp sugar ·
½ cups pecans, toasted and finely ground (not chopped) ·
½ stick unsalted butter, melted ·
3 bananas, peeled and sliced into ¼ inch circles ·
Confectioner’s sugar (as a garnish) ·
Candied pecan as garnish (optional) |
Steps
|
1.
In a mixing bowl, using a
spatula mash the butter with the maple syrup and honey until well blended. 2.
Roll it up in the paper, like
a tube and twist the ends. 3. Chill
in the refrigerator for 30 minutes. 4. For the Pecan
Pancakes, preheat the oven to 200 degrees F. 5. In a large
mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well
combined. 6. In a separate
bowl mix the flour, baking powder, soda, salt, and sugar. 7. Combine the wet
ingredients with the dry and stir with a spoon to get rid of the lumps. 8. Fold in the
pecans, most of the melted butter and whisk until batter is smooth. 9. Heat a griddle
or skillet over medium low heat and swirl around a little melted butter to
keep the pancakes from sticking. 10. Using a ladle
pour the batter into the pan. Cook the
pancakes on 1 side until they are set and then lightly press the bananas into
the batter. 11. When small
bubbles appear on the uncooked surface, flip the pancakes and cook until
golden on both sides, about 8 minutes.
Transfer pancakes to a warming plate in the oven while you make the
rest. 12. To
serve, slice the maple-honey butter, layer it between the stack of pancakes
and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's
sugar and candied pecans. |
|
|
Comments |
This
recipe isn't difficult although making the maple butter is somewhat of a
pain. But it can be made well ahead of
time (and keeps a long while too). The
recipe tastes great though. |
|
Cornmeal and Blackberry Waffles |
John Grimes |
|
Ingredients
|
· ¾ cup yellow cornmeal · ¾ cup all-purpose flour · 2 tsp baking powder · ¼ tsp salt · 2 tbsp sugar |
· 2 eggs · ¾ cup buttermilk · ½ cup milk · 3 tbsp unsalted butter, melted · 1 pint berries (rinsed and drained) |
Steps
|
1. Sift together the dry ingredients in a large mixing bowl 2. In a medium bowl, beat together the eggs, buttermilk, milk, and melted butter 3. Make a well in the dry ingredients and add the milk mixture. Stir until combined. Fold in the berries. Bake in a preheated waffle iron according to the manufacturer’s directions. |
|
Comments
|
For berries I usually use blueberries although blackberries would work well too. I have found that frozen berries (cheaper) work well too although they tend to bleed color into the rest of the waffles. I also usually add bananas. The cornmeal makes these waffles a bit better (at least we think so) than standard flour waffles. |
|
Overnight Maple French Toast |
John
Grimes |
|
Ingredients
|
·
2/3 cup packed brown sugar ·
½ cup real maple syrup ·
1 tbsp butter ·
10-12 slices of French Bread sliced 1” thick ·
4 eggs |
·
1 ½ cup milk ·
1 tsp vanilla ·
1/8 tsp salt ·
Sliced strawberries ·
powdered sugar |
Steps
|
1. Spray 13x9 pan
with Pam (or lightly oil it anyway you would like) 2. In medium
saucepan heat brown sugar, syrup, and butter stirring constantly. 3. Bring to boil
and continue boiling for 1 minute. 4. Pour evenly out
over the bottom of the pan. 5. Arrange bread
slices over the syrup mix in the pan. 6. In a large bowl,
combine eggs, milk, vanilla, and salt.
Whisk until smooth. 7. Pour evenly over
the bread (make sure to completely wet all pieces of bread). 8. Cover,
refrigerate over night. 9. Bake, uncovered
in a preheated 350° oven for 30-35 minutes until lightly browned. 10. To serve, top
with sliced strawberries and powdered sugar. |
|
Comments
|
This
recipe tastes great and is very easy.
As you do most of the work the night before its great for when you are
planning a brunch for people (and want to do other things like socialize). |
|
Almond Crescents |
Harriet Grimes |
|
Ingredients
|
· 1 cup butter · 2 tsp vanilla · 1/4 cup confectioner’s sugar · 1 tbsp water |
· 2 cups flour · 1 cup chopped, blanched almonds |
Steps
|
1. Cream butter, vanilla and sugar; add water 2. Add flour and mix thoroughly 3. Stir in almonds 4. Form into crescents 2” long 5. Bake on ungreased cookie sheet in slow over (300°) for 20 minutes or until delicately browned 6. While hot, roll in confectioner’s sugar 7. Sprinkle with colored sugar if desired |
|
Chocolate Cookies |
Harriet Grimes |
|
Ingredients
|
· 3/4 cup margarine · 1 cup sugar · 2 egg yolks · 1/2 tsp vanilla · 1/2 tsp baking powder |
· 1/4 tsp baking soda · 1/3 cup cocoa · 1/3 cup nuts · 1 1/4 cups flour |
Steps
|
1. Cream sugar and margarine 2. Add egg yolks, vanilla, baking powder, baking soda and cocoa; blend well 3. Place nuts in blender until fine; add to mixture 4. Add flour gradually and blend well. 5. Roll each cookie the size of a walnut and dip top in granulated sugar 6. Place on a greased cookie sheet and press the top with a fork 7. Bake at 375° for 10-12 minutes |
|
Comments
|
I use 2 cups of flour. |
|
Honey Cookies |
Genevieve Grimes |
|
Ingredients
|
· 1 cup honey · 1 cup sugar · 5 cups or more flour |
· 1/2 cup margarine · 3 eggs · 1 tsp baking soda |
Steps
|
1. Heat honey and margarine until melted; add sugar 2. Add eggs one at a time 3. Add flour until soft enough to handle 4. Make into balls; chill; roll; cut 5. Place on greased sheet 6. Bake at 350° for 7-8 minutes |
|
Comments
|
This is the recipe used for Grandma Grimes’s “Big Cookie”!! |
|
Mom’s Oatmeal Cookies |
Deirdre Doherty |
|
Ingredients
|
· 3 cups oatmeal · 1 cup flour · 1 cup brown sugar · 1 tsp salt · 1 cup shortening |
· ¼ cup boiling water · ½ tsp soda · 1 tsp vanilla · 1 tsp vanilla · ½ cup finely chopped nuts (optional) |
Steps
|
1. Mix oatmeal, flour, sugar and salt 2. Work in shortening 3. Add soda to boiling water 4. Pour into flour mixture and mix 5. Add vanilla and nuts 6. Roll into balls and press down with fork dipped in flour or milk 7. Bake in 350° oven for 12 minutes |
|
Comments
|
Didn’t last long on Davidson Crescent… don’t last long on Genest Street. |
|
Oatmeal Scotchies |
Joanna Grimes |
|
Ingredients
|
· 1 1/4 cup flour · 1 tsp baking soda · 1/2 tsp salt · 1/2 tsp cinnamon · 1 cup butter or margarine · 3/4 cup brown sugar |
· 3/4 cup sugar · 2 large eggs · 1 tsp vanilla · 3 cups uncooked quick oats · 11 oz butterscotch morsels (1 2/3 cup) |
Steps
|
1. Preheat oven to 375° 2. Combine flour, baking soda, salt and cinnamon in small bowl 3. Beat butter, sugar, brown sugar, eggs and vanilla 4. Gradually beat in flour mixture 5. Stir in oats and morsels 6. Drop by tablespoon onto baking sheets 7. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies 8. Makes about 4 dozen |
|
Peanut Butter Clusters |
Genevieve Grimes |
|
Ingredients
|
· 1 package (2 cups) peanut butter chips · 2 tbsp shortening |
· 2 cups cornflakes · 1 cup chopped peanuts · 1 cup raisins |
Steps
|
1. Melt peanut butter chips and shortening on very low heat 2. Stir in cereal, peanuts and raisins quickly 3. Drop by rounded spoonful onto waxed paper or candy cups |
|
Comments
|
Another holiday treat at Grandma Grimes’s |
|
Peanut Blossoms |
Laurie Grimes |
|
Ingredients
|
· 1 3/4 cups flour · 1 tsp soda · 1/2 tsp salt · 1/2 cup sugar · 1/2 cup firmly packed brown sugar |
· 1/2 cup shortening · 1/2 cup peanut butter · 1 egg · 2 tbsp milk · 1 tsp vanilla · Hershey’s chocolate kisses |
Steps
|
8. Combine all ingredients except candy and mix on low until dough forms 9. Shape dough into balls, using a rounded teaspoonful for each 10. Roll balls in sugar and place on ungreased cookie sheets 11. Bake at 375° for 9 minutes 12. Top each cookie with candy kiss- press down firmly so cookie cracks around edges 13. Return to oven for about 3 minutes |
|
Comments
|
Grandma Grimes gave this to me when Jim and I got married, with a note, “Jim likes these.” |
|
Sugar and Spice Cookies |
Laurie Grimes |
|
Ingredients
|
· 3/4 cup shortening · 1 cup sugar · 1 egg · 1/4 cup molasses · 2 cups flour |
· 2 tsp baking soda · 1/4 tsp salt · 1 tsp cinnamon · 3/4 tsp cloves · 3/4 tsp ginger |
Steps
|
1. Cream shortening and sugar 2. Add eggs and molasses 3. Combine dry ingredients and stir into other 4. Form into balls and roll in sugar 5. Place on baking sheet and bake at 325° for about 8 minutes |
|
Sugar Cookies |
Laurie Grimes |
|
Ingredients
|
· 1 cup shortening · 2 cups sugar · 2 eggs · 1 tbsp salt · 1 cup buttermilk |
· 1 tsp baking soda · 2 tsp baking powder · 1 tsp nutmeg · 4 to 6 cups flour, sifted (another two cups added later as dough is rolled out) |
Steps
|
1. Cream together shortening and sugar 2. Beat eggs and add to shortening mixture; beat until fluffy 3. Sift dry ingredients together and add to shortening mixture alternately with buttermilk 4. Chill a couple of hours to make rolling out easier 5. Roll out to 1/8 to 1/4 inch (thinner for the Christmas cookies), adding flour as needed to keep dough from sticking to counter or rolling pin 6. Bake at 400° until done, about 8 to 10 minutes |
|
Comments
|
These cookies go way back in my Longwell family to at least my great grandmother. Whenever we went to visit my grandmother, these cookies were always in the cookie bin. They are cut-out cookies, a fatter variety that you see in most cookbooks these days, and most often frosted at Christmas. They can also be cut out with a large glass and left unfrosted for regular sugar cookies. In that case, they are sprinkled with sugar and an optional 1 tbsp caraway seeds is put in the dough before baking. This recipe makes 5 to 6 dozen cookies, depending on how big you cookie cutters are! |
|
Tequila Christmas Cookies |
Jim Grimes |
|
Ingredients
|
· 1 cup of water · 1 tsp baking soda · 1 cup of sugar · 1 tsp salt · 1 cup of brown sugar |
· 1 tsp lemon juice · 4 large eggs · 1 cup nuts · 2 cups of dried fruit · 1 qt. bottle Jose Cuervo Tequila |
Steps
|
1. Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level cup and drink. 2. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl. 3. Add one teaspoon of sugar... beat again. At this point it's best to make sure the Cuervo is still OK, try another cup just in case. 4. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and throw in the cup of dried fruit. Pick the frigging fruit off floor. 5. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity. 6. Next, sift two cups of salt, or something. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. 7. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. 8. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher. |
|
Comments
|
Cherry Mistmas! |
|
Apple Cake |
Ruth Grimes |
|
Ingredients
|
· 1 cup liquid cooking oil · 3 eggs · 1 1/2 cup sugar · 2 cups flour |
· 1 tsp baking soda · 1 tsp cinnamon · 6 cups peeled, sliced apples |
Steps
|
1. Mix oil, eggs and sugar 2. Add flour, soda and cinnamon 3. Fold in apples 4. Pour into greased 9 X 11 pan 5. Bake 1 hour at 350° |
|
Birthday Cake |
Ford Doherty |
|
Ingredients
|
· ½ cup cocoa · 1 cup hot strong coffee (use espresso if you have it) · ½ cup shortening · 1½ cup sugar · 2 eggs · 1 tsp vanilla extract · 1½ cups cake flour · ¾ tsp salt · ¼ tsp baking powder · 1 tsp baking soda |
Frosting · 3 oz unsweetened chocolate · 6 tbsp milk · 3 cups icing sugar · 1/3 cup butter softened · dash of salt · 1 tsp vanilla extract |
Steps
|
Cake 1. Combine cocoa and coffee 2. Beat shortening, sugar, eggs and vanilla for a minute or two, until light and fluffy 3. Combine and sift flour, salt, baking powder and baking soda 4. Alternately add the coffee and flour mixtures, in three parts, to the egg mixture 5. Bake at 350° for 25 minutes in two 8” round cake pans Frosting 1. Bring milk to a boil and beat with icing sugar until smooth 2. Add the chocolate and beat well 3. Let the mixture cool (this is important, so that it does not melt the butter when you add it) 4. Beat in the butter, salt and vanilla 5. Add milk or sugar if too stiff or runny (but should be ok without) 6. Spread on the cake immediately and decorate at leisure |
|
Comments
|
This is a light and moist chocolate cake with a rich chocolate icing and is reliable and easy to make. |
|
Brownies |
Laurie Grimes |
|
Ingredients
|
· 1 cup flour · 1/2 cup cocoa · 1 tsp baking powder · 1/2 tsp salt · 2/3 cup butter |
· 1 3/4 cup sugar · 2 large eggs · 1 tsp vanilla · 1 cup chopped nuts (which we don’t use) |
Steps
|
1. Cream butter and sugar; add eggs one at a time, mixing after each addition 2. Mix flour, baking powder, salt and cocoa 3. Add flour mixture and mix well 4. Add vanilla and nuts 5. Stir until well blended 6. Spread batter in ungreased 8 X 12 pan 7. Bake at 350° for 25 to 30 minutes, do not over bake 8. Cool before cutting |
|
Comments
|
These are great brownies and we’ve made them for so many years, so many times, that you can hardly read the page anymore. |
|
Buche de Noel (Yule Log) |
Ford Doherty |
|
Ingredients
|
Chocolate Cream Filling · ½ cup sugar · ½ tsp salt · 1 tsp butter · 2 tsp corn starch · 1 cup milk · 2 oz unsweetened chocolate · 2 eggs · 2 tsp vanilla extract |
Cake · 4 eggs · ¾ cup sugar · ¾ cup cake flour · 1 tsp baking powder · ½ tsp salt · 1 tsp vanilla extract Topping · 1 cup whipping cream · 1 tsp vanilla · 2 tbsp icing sugar |
Steps
|
The Filling 1. Stir together sugar, salt, butter, cornstarch, milk and chocolate and boil for one minute in a thick bottomed saucepan 2. Beat 2 eggs and 2 tsp vanilla extract together then beat in a little of the chocolate mixture 3. Add egg mixture to chocolate mixture and cook over double boiler for 2 minutes 4. Mixture should be like runny pudding (it stiffens when cool) The Cake 1. Preheat oven to 400° 2. Beat egg yolks and sugar until light 3. Beat egg whites to stiff peaks and fold in 4. Mix and sift cake flour, baking powder and salt and fold into egg mixture 5. Fold in vanilla 6. Pour batter onto oiled (use vegetable oil) cookie sheet and bake for 5- 8 minutes (watch it carefully and remove when edges begin to brown) 7. Roll u[ while hot and leave for 10 minutes wrapped in damp cloth 8. Unroll, spread filling, rol up again and place on serving dish 9. Allow to cool completely The Topping 1. Whip whipping cream with vanilla and sugar and cover cake 2. Decorate with chocolate leaves and meringue toadstools or just sprinkle with cocoa or chocolate shavings 3. Refrigerate |
|
Comments
|
This was served for dessert at New Year’s dinner while plum pudding ruled on Christmas day… an easy cultural compromise. |
|
Chocolate Upside Down Cake |
Laurie Grimes |
|
Ingredients
|
Cake · 2 tbsp butter · 1 square unsweetened chocolate · 3/4 cup sugar · 1/2 cup milk · 1 cup flour · pinch salt · 2 tsp baking powder · 1 tsp vanilla · 1/2 cup walnuts, chopped |
Sauce · 1/2 cup sugar · 1/2 cup brown sugar · 1 square unsweetened chocolate · 1 cup water |
Steps
|
1. Melt butter and chocolate; add other cake ingredients 2. Pour into ungreased baking 8 X 11 pan 3. Cook sauce ingredients together 4. Pour over cake 5. Bake at 350° for 30 minutes |
|
Comments
|
From Grandma Matthews |
|
Christmas Pudding |
Elizabeth Doherty |
|
Ingredients
|
Brandy Hard Sauce · 1 cup butter · 1 1/4 cup icing sugar · 1 cup cognac · 1/2 tsp lemon juice The Pudding Itself · 1 cup breadcrumbs · 1/2 cup flour · 1/4 tsp salt · 3/4 tsp cinnamon · 1/2 tsp nutmeg · 1/4 tsp mace · 1/4 tsp ground cloves · 1/2 cup brown sugar, packed |
The Pudding, continued · 3 eggs, well beaten · 1/2 pound beef suet, ground · 1 lemon · 1 orange · 1 cup seeded raisins · 1/2 cup grated apples · 1/4 cup sultanas · 1/4 cup chopped prunes · 1/4 cup candied orange peel, chopped · 1/4 cup candied lemon peel, chopped · 1/4 cup cognac · 1/4 cup sherry |
Steps
|
Brandy Hard Sauce 1. Cook over in a double boiler to soft egg stage; cool The Pudding Itself 1. Mix the breadcrumbs, flour, salt, spices and brown sugar. Add the eggs and suet. Mix. 2. Add the juice and rind of lemon and orange. Gradually mix in the remainder of the fruit with your hands so that it is well separated 3. Add the cognac and sherry and mix thoroughly. The mixture should be of a stiff dropping consistency, but if it is too stiff, you could add a little milk. Cover and let stand for 24-48 hours 4. Turn the mixture onto two greased moulds, covered with buttered greaseproof paper. Tie each mould down firmly with a towel soaked in cold water, wrung out well and dusted with flour. 5. Stand the moulds on a rack in an inch of water in a pot with a tight cover. Steam 6-8 hours, adding more water as necessary 6. When ready to serve, steam pudding again for 45-60 minutes. Unmold the pudding. Pour heated cognac over it and light. 7. If this Victoriuan effort seems like a bit much, I strongly recommend buying an imported English pudding or Canada’s favourite: the President’s Choice Christmas Pudding (from Loblaws) – no one will ever know, as long as copious amounts of brandy or cognac are applied to the pudding as required by tradition. |
|
Comments
|
This is a traditional English dessert, which was always served in our family at Christmas as one of the desserts. The best part was when the lights were turned off and the pudding was carried in, hopefully in a halo of blue flames – after this entrance, Dad could usually be counted on to douse the pudding in brandy again – of course, his pyromaniac progeny did not actually eat the pudding! The next best part is the Brandy Hard Sauce which works well with all mince meat pies. The Pudding serves 12. |
|
Easter Eggs |
Deirdre
Doherty |
|
Ingredients
|
Eggs ·
1 cup butter ·
2 tsp vanilla extract (the real stuff, not imitation!) ·
2 tsp salt ·
4/3 cups sweetened condensed milk (1 can)… don’t use
light! ·
12 cups sifted icing sugar Variations
2 cups coconut
2 tsp almond extract
2 tsp mint extract
2 tsp orange extract and/or zest… don’t use juice |
Dipping
Chocolate ·
16 oz semisweet chocolate ·
2 oz parawax Decoration ·
4 egg whites ·
4 ½ cups sifted icing sugar ·
½ tsp cream of tartar ·
1 tsp vanilla |
Steps
|
1. In a medium bowl
cream butter, vanilla and salt 2. Blend in milk
until smooth, gradually adding sugar 3. Turn mixture on
to board and kneed in remaining sugar until smooth, not sticky 4. Mold into egg
shapes, chill 5. Dipping
Chocolate: Melt chocolate and parawax in top of double boiler 6. Dip eggs in
chocolate 7. Decoration: Beat
eggs whites, icing sugar, cream of tartar and vanilla until very stiff- about
5minutes. Cover with a damp cloth 8. Decorate eggs |
|
Comments
|
Variation
amounts are based on complete recipe, so divide as required. An
Easter tradition at Davidson Crescent… at least later on. |
|
Easy Microwave Almond Toffee |
Laurie Grimes |
|
Ingredients
|
· 3/4 cup butter, cut into smaller pieces · 1 cup firmly packed brown sugar |
· 3/4 cup finely chopped almonds · 1/2 cup chocolate chips or pieces (milk, semi-sweet or dark, as you prefer) |
Steps
|
1. Line an 8” square baking pan with foil, extending it up and over the sides 2. Spray foil lightly with cooking spray and set aside 3. Place the butter and sugar in a 2 quart glass measuring bowl 4. Microwave uncovered on High for 1 minute 5. Beat with a wire whip until smooth 6. Microwave uncovered on high for 4 more minutes 7. Stir in 1/2 cup of almonds 8. Microwave uncovered on high for 2 more minutes, or until the mixture thickens 9. Stir with wire whip, then pour immediately into the prepared pan 10. Scatter chocolate pieces over the top, then cover with plastic wrap for 4 minutes until chocolate melts 11. Spread chocolate evenly over top and sprinkle with remaining 1/4 cup almonds |
|
Lemon Pudding |
Elizabeth Doherty |
|
Ingredients
|
· 4 eggs · 4 tbsp butter · 4 tbsp flour · Juice and rind of 2 lemons (grated) |
· 1 1/2- 2 cups of sugar (to taste) · 2 cups milk |
Steps
|
1. Separate eggs 2. Cream butter; stir in flour and sugar 3. Beat together egg yellows and lemon juice and rind 4. Add to first mixture; add milk 5. Fold in stiffly beaten egg whites 6. Pour into baking dish 7. Cook in 350° oven for approximately 45 minutes |
|
Comments
|
You already have the Chocolate Island Pudding from Trish. Meghan has always called it the Chocolate Islanders Pudding, which makes you wonder what she was thinking about as a child. This pudding is the lemon version and is lovely in the summer. |
|
Little Lemon Meringue Pies |
Ruth Grimes |
|
Ingredients
|
Pastry Shells · 1/3 cup all purpose flour · 1/8 tsp salt · 1 tbsp shortening · 1 tbsp cold butter · 1 tsp cold water Filling · 1/3 cup sugar · 1 tbsp corn starch · 1/8 tsp salt |
Filling, continued · 1/2 cup cold water · 1 egg yolk beaten · 2 tbsp lemon juice · 1 tbsp butter Meringue · 1 egg white · 1/8 tsp cream of tartar · 2 tbsp sugar |
Steps
|
Pastry Shells 1. Combine flour and salt 2. Cut in shortening and butter until crumbly 3. Gradually add water, toss with fork until it forms balls 4. Divide in half, roll each in 5” circle 5. Put in 10 oz custard cups and press 1 1/8 sides 6. Place on baking sheet 7. Bake at 425° for 7-10 minutes Filling 1. In saucepan combine sugar, cornstarch and salt 2. Gradually stir in cold water until smooth 3. Cook and stir on medium heat until thickened and bubbly 4. Reduce heat, cook and stir 2 more minutes 5. Pour half over yolk and stir, return to pan 6. Bring to gentle boil and cook and stir 2 minutes 7. Remove from heat and add lemon juice and butter 8. Pour in pastry shells Meringue 1. Beat egg white and cream of tartar on medium until soft peaks form 2. Gradually beat in sugar on high until stiff peaks form 3. Spread on hot filling sealing edges to crust 4. Bake at 350° for 15-20 minutes until meringue is golden brown 5. Cool on wire rack 1 hour 6. Refrigerate 3 hours before serving |
|
Mom’s Cheesecake |
Deirdre
Doherty |
|
Ingredients
|
·
16 oz cream cheese (2 pkgs) ·
3 large eggs ·
2/3 cup sugar ·
¼ tsp salt ·
½ tsp almond extract |
·
1 pint sour cream ·
½ tsp vanilla ·
1½ tbsp sugar ·
1/8 tsp salt |
Steps
|
1. Cream cream
cheese 2. Beat in eggs one
at a time 3. Add sugar, salt
and almond extract and beat until smooth 4. Pour into
buttered pie plate 5. Bake in
350 oven for 10-15 minutes (should be a little soft in the middle) 6. Cool for 15
minutes 7. Mix the sour
cream, vanilla, sugar and salt 8. Spread on top 9. Bake another 10
minutes 10. Chill |
|
Comments
|
A
favorite and Davidson Crescent and again on Frank Street… my first Ottawa
‘shared accommodation’. |
|
Pie Crust Recipes by Harriet Lois Doherty |
Elizabeth Doherty |
|
This story ought really to be written by my brother who probably remembers the details. By the late 1970’s, the older Doherty offspring were attempting to duplicate favourite family recipes with little success. I simply attributed my failures to my clear lack of skills, but my brother, a true scientist, decided there was another possibility. As a first test, he monitored “the making of pie crust”. It transpired that only the quantity of salt was accurate and that the key steps in the process were completely omitted. Recipes were simply reminders and were in no way accurate reflections of what one really needed to do. |
|
Deirdre’s version of Mom’s Pie Crust
|
Deirdre Doherty |
|
Ingredients
|
· 2 cups sifted all purpose flour · ¾ tsp salt |
· 1 cup Crisco · 4 tbsp cold water |
Steps
|
1. Combine flour and salt in mixing bowl 2. Cut Crisco into flour until pieces are the size of large peas and mixture is fairly uniform; do not over mix 3. Sprinkle cold water 1 tbsp at a time lightly mixing between each spoonful until dough sticks together 4. Form into two balls 5. Roll out to 1/8” thickness 6. Dough can be kept in refrigerator tightly wrapped |
|
Comments
|
Mom’s favorite line… “it’s just the Crisco recipe!” Mom’s pearls of wisdom: “You need to be lazy” to roll out good pie dough. Roll between two pieces of wax paper. Remove the top piece of paper, replace, then flip the dough over and remove and replace the pieces of wax paper. Keep doing this until the dough is rolled out. Do this as efficiently as possible. My addition: The darn Crisco package is 2 1/3 cup. So, I use the whole package of Crisco, 5 cups flour, 1½ tsp salt and start with ½ cup cold water. You need more water for this because there’s less shortening but this way you get an extra ball of dough. |
|
Ford’s version of Mom’s Pie Crust
|
Ford Doherty |
|
Ingredients
|
· 2 ¼ cup flour · 7/8 cup shortening |
· ½ tsp salt · up to ½ cup cold water |
Steps
|
1. Combine flour and salt 2. Cut in shortening, leaving quite large pieces 3. Toss lightly with a fork while sprinkling enough water on to bring dough mostly together, the dough should be very soft 4. Refrigerate up to on hour or so, if possible 5. Place one half of dough between sheets of wax paper. Do not use extra flour to prevent sticking. 6. Give a couple of strokes with the rolling pin, always rolling from the center outwards 7. Then, carefully peel off paper from both sides and roll briefly again (peeling the paper off “releases” the dough and allows for more effective rolling and reduces working the dough) 8. Three or four roll/peel cycles should be enough. 9. Place pie in dish and repeat for top crust |
|
Comments
|
Ford’s comments: the most highly valued pie in the Doherty household was blackberry. There were only enough wild blackberry bushes in the neighborhood for a couple of pies each summer. The kids did the picking and not only did you have to work hard for it, but you only got one or two pieces (in a good year!) to reward your labour. This recipe never fails to produce a flaky and tender piecrust. The wax paper allows for a minimum of flour to be used, thereby preventing a tough crust. |
|
Harriet’s version of Mom’s Pie Crust
|
Harriet Grimes |
|
Ingredients
|
· 2 1/3 cups sifted all-purpose flour · ¾ cup shortening (usually Crisco sticks) |
· 1 tsp salt · Up to ¼ cup cold water |
Steps
|
1. Combine flour and salt 2. Cut in shortening 3. Toss lightly with a fork while sprinkling enough water on to bring dough mostly together, the dough should be very soft 4. Place one half of dough between sheets of wax paper. Do not use extra flour to prevent sticking. 5. Give a couple of strokes with the rolling pin, always rolling from the center outwards 6. Then, carefully peel off paper from both sides and roll briefly again (peeling the paper off “releases” the dough and allows for more effective rolling and reduces working the dough) 7. Three or four roll/peel cycles should be enough. 8. Place pie in dish and repeat for top crust |
|
Pashka |
Karen
Doherty |
|
Ingredients
|
· 2 eight ounce packages of cream cheese · ½ cup butter · 1 cup icing sugar · 2 egg yolks |
· ½ cup whipping cream · 1 tsp vanilla · 1/3 cup finely cut citron · 1/3 cup chopped roasted almonds · Strawberries or raspberry compote |
Steps
|
1. Bring the cream cheese, butter and eggs to room temperature. 2. Place the cream cheese in a bowl and beat until light. 3. Add the butter and continue beating. 4. Add egg yolks one at a time. 5. Add the sugar a bit at a time and beat well. 6. Mix the vanilla into the cream. 7. Add the cream mixture to the cheese mixture. 8. Add the citron and the almonds and beat lightly. 9. Wet a double layer of clean cheese cloth and use it to line a container (use either a plastic bowl with a hole in the bottom or a new 5 or 6 inch high green plastic flower pot). 10. Pour in the cheese mixture. 11. Cover the mixture with a plate and weigh it down well. 12. Refrigerate until the next day then up-end it onto a plate. 13. Serve with strawberries or with strawberry or raspberry compote. |
|
Comments
|
Grandma Doherty served
this as our Easter Sunday desert. This
is very rich so serve out only small portions. |
|
Pumpkin Mousse Pie |
Jessica Collins |
|
Ingredients
|
· 1 Graham Cracker Pie Crust (Reduced Fat is fine) · 2 cups skim milk · 1 cup canned pumpkin |
· 1 (1 oz) package of Instant Vanilla Pudding Mix (fat free is fine) · 1 tbsp pumpkin pie spice · 1 (8 oz) container whipped topping (fat-free or low fat is fine) |
Steps
|
1. Combine milk, pumpkin, pudding mix, and spice in mixing bowl. Beat with electronic mixer until smooth. 2. Fold in one half of the whipped topping. Spoon onto pie crust. Top with remaining whipped topping. 3. Freeze or refrigerate at least 2 hours before serving. |
|
Comments
|
This recipe is good and low fat (for those who care). |
|
Pashka |
Karen
Doherty |
|
Ingredients
|
· 2 eight ounce packages of cream cheese · ½ cup butter · 1 cup icing sugar · 2 egg yolks |
· ½ cup whipping cream · 1 tsp vanilla · 1/3 cup finely cut citron · 1/3 cup chopped roasted almonds · Strawberries or raspberry compote |
Steps
|
1. Bring the cream cheese, butter and eggs to room temperature. 2. Place the cream cheese in a bowl and beat until light. 3. Add the butter and continue beating. 4. Add egg yolks one at a time. 5. Add the sugar a bit at a time and beat well. 6. Mix the vanilla into the cream. 7. Add the cream mixture to the cheese mixture. 8. Add the citron and the almonds and beat lightly. 9. Wet a double layer of clean cheese cloth and use it to line a container (use either a plastic bowl with a hole in the bottom or a new 5 or 6 inch high green plastic flower pot). 10. Pour in the cheese mixture. 11. Cover the mixture with a plate and weigh it down well. 12. Refrigerate until the next day then up-end it onto a plate. 13. Serve with strawberries or with strawberry or raspberry compote. |
|
Comments
|
Grandma Doherty served
this as our Easter Sunday desert. This
is very rich so serve out only small portions. |
|
Raspberry Cheesecake |
Genevieve Grimes |
|
Ingredients
|
Crust · 9 oz chocolate wafer cookies, coarsely broken · 6 Tbsp unsalted butter, melted |
Filling · 12 oz frozen unsweetened raspberries, thawed, juices reserved · 6 oz white chocolate, chopped · 4 8 oz packages cream cheese, room temperature · 1 1/3 cups sugar · 2 tbsp flour · 4 large eggs · 2 tbsp whipping cream · 2 tsp vanilla extract · 1/2 teaspoon almond extract |
Steps
|
Crust 1. Preheat oven to 325° 2. Butter 9 inch diameter springform pan with 2 3/4 inch high sides 3. Double-wrap outside of pan with heavy-duty aluminum foil 4. Place cookies in processor and blend until crumbs form 5. Add butter and process until evenly moistened 6. Press crumb mixtures firmly onto bottom and halfway up sides of pan 7. Bake crust 8 minutes; cool on rack Filling 1. Press raspberries and juices through fine strainer into small bowl 2. Measure 1/2 cup puree for filling 3. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy 4. Beat in flour, then eggs one at a time 5. Beat in whipping cream and vanilla 6. Transfer 2 1/4 cups to medium bowl 7. Stir in reserved 1/2 cups raspberry puree and almond extract into remaining batter in large bowl 8. Pour raspberry batter into prepared crust 9. Place springform pan in large roasting pan 10. Pour 1 inch of hot water into pan 11. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes 12. Let raspberry cool until slightly firm; about 5 minutes 13. Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth 14. Mix white chocolate into the reserved batter 15. Starting at edge, spoon white chocolate batter in concentric circles onto raspberry layer and smooth top 16. Bake until white chocolate filling is set in center, about 30 minutes 17. Refrigerate cake uncovered until cold, at least 4 hours 18. Cut around outside of pan to loosen cheesecake and release sides 19. Note: when cutting cheesecake, wipe knife after each cut |
|
Comments
|
While this recipe is time consuming, it is not hard to make and can be really impressive. I reduce the sugar to 1 cup and replace the chocolate cookies with shortbread cookies. You can use 1/3 less fat cream cheese without hurting the taste or texture too much. You may need to increase the cooking time on the raspberry section. I add a little sugar, lemon and chambord to the extra puree and drizzle it over the individual slices. Garnish with fresh raspberries and mint. |
|
Tiger Candy |
Laurie Grimes |
|
Ingredients
|
· 1/2 cup peanut butter, chunky is best · 1/4 cup wheat germ · 1/4 cup powdered milk · 1/4 cup honey · 1/4 cup chopped dates |
· 1/4 cup raisins · 1/4 cup sunflower seeds, blended to a meal in food processor · 1/4 cup almonds, blended to a meal in a food processor · 1/4 cup fine coconut |
Steps
|
1. Mix together and shape into balls 2. If mixture is too sticky, add more wheat germ or powdered milk 3. If too dry to hold together, add more honey or peanut butter 4. Experiment with quantities and ingredients to suit your taste |
|
Comments
|
A nutritious “candy” and a favorite with our kids when they were growing up. |
|
Watergate Pudding |
Ruth Grimes |
|
Ingredients
|
· 1 instant pistachio pudding · 1/2 cup miniature marshmallows |
· 20 oz can of crushed pineapples (with juice) · 8 oz cool whip |
Steps
|
1. Mix well and chill |
|
Cranberry Liqueur |
Genevieve Grimes |
|
Ingredients
|
· 2 cups sugar · 1 cup water |
· 1 (12 oz) package fresh cranberries · 3 cups vodka |
Steps
|
1. Combine sugar and water in a medium saucepan; cook over medium heat until sugar dissolves, stirring constantly 2. Remove from heat and cool completely 3. Place cranberries in a food processor and process 2 minutes or until finely chopped 4. Combine sugar mixture and cranberries in a large bowl; stir in vodka 5. Pour mixture into clean jars; secure with lid 6. Let stand 3 weeks in a cool, dark place, shaking every other day 7. Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl and discard solids 8. Carefully pour liqueur into clean bottle or jars 9. Liqueur can be stored at room temperature for up to a year |
|
Comments
|
Sip in chilled glasses, drizzle over ice cream and fruit or mix with Cointreau and limejuice. |
|
Cranberry Punch |
Elizabeth Doherty |
|
Ingredients
|
· 1 qt cranberry juice (unsweetened) · 1 qt ginger ale · 1/2 cup sugar · 1/2 cup orange juice · 1/2 cup lemon juice |
· 1/2 cup water (amount to taste, depends on lemon juice strength) · 1 mickey gin if desired for the punch |
Steps
|
1. Cook sugar and water until boiling; low boil for 5 minutes; cool 2. Mix juices 3. Add ginger ale and ice at serving |
|
Comments
|
When Dad was doing his PhD at Cornell University, he worked as a bartender for the Elks or some such club in exchange for the use of an apartment where he lived with Mom, Harriet and I. The graduate students quite naturally asked him to take charge of the bar for their Christmas party where he provided his Military Punch which packed such a surprising punch and generated such shocking results that he was never asked to man the bar again. I never got that recipe. This is a Christmas punch both children and adults enjoy; as I recall, Mom was in charge of it. There must have been a second bowl for the adults in the kitchen. |
|
Genevieve’s Blue Martini |
Genevieve Grimes |
|
Ingredients
|
· 1 shot gin (I use Bombay Sapphire) · 1 shot FRESH lime juice |
· 1 shot Blue Curacao · 1 shot Triple Sec |
Steps
|
1. Combine over ice. |
|
Comments
|
Again, this is a stronger drink and can be watered down with lemonade. |
|
Genevita (Genevieve’s Margarita ) |
Genevieve Grimes |
|
Ingredients
|
· 1 shot tequila, chilled · 1 shot Cointreau |
· 1 shot Triple Sec · 1 shot FRESH lime juice |
Steps
|
1. Mix over ice and garnish with a slice of lime. |
|
Comments
|
This is not like sweet, frozen, restaurant style margaritas but is instead strong and slightly bitter. If you prefer something milder, top with lemonade. |
|
Hot Spiced Cider |
John H. Grimes |
|
Ingredients
|
· 1 gallon sweet cider · 1 1/2 cups brown sugar · 1 cup lemon juice · 6 sticks cinnamon |
· 12 cloves · 6 nutmegs · 1 orange sliced |
Steps
|
1. Put all ingredients but orange in kettle 2. Bring to a boil over medium heat 3. Remove from heat and let sit until cool 4. Reheat before serving 5. Remove cinnamon stick and add orange slices 6. Ladle into cups |
|
The Curry Secret |
Genevieve Grimes |
|
Comments
|
Most of the following recipes are from The Curry Secret Indian Restaurant Cookery at Home by Kris Dhillon. I am a huge fan of Indian Restaurants, but every Indian cookbook I tried was for authentic Indian food. After reading many reviews, I decided that The Curry Secret sounded promising. Naturally, it is out of print and took several weeks to arrive. But it is a very affordable book and well worth the wait. Most of the recipes are based on the curry sauce. While it is a bit time consuming, the process of making the sauce is easy. This is an English cookbook. In England the pint is 20 oz and the cup is 5 oz. Of course, for us the pint is 16 oz and the cup is 8 oz. I believe I have converted all of these measurements accurately. |
|
Aloo Gobi |
Genevieve Grimes |
|
Ingredients
|
· 1/2 lb potatoes · 1 small cauliflower · 4 tbsp vegetable oil · 1/2 tsp ground cumin · 5/8 cup curry sauce |
· 1 level tsp salt · 1/2 tsp ground coriander · 1/2 tsp turmeric · 1 green chili, chopped · 2 tsp finely chopped cilantro |
Steps
|
1. Boil or microwave potatoes and leave until cool enough to handle 2. Break up cauliflower into florets; rinse and drain 3. Heat oil in heavy pan; add cumin when hot 4. Add cauliflower and cook on medium 2-3 minutes 5. Add curry sauce, salt, ground coriander, turmeric and chili 6. Mix well and cook partly covered on low heat for about 20 minutes or until cauliflower is just tender; stir frequently 7. Peel potatoes and cut into 1” cubes 8. Add potatoes and stir gently 9. Heat through (3-4 minutes) 10. Stir in cilantro and serve |
|
Comments
|
I doubled this recipe and it turned out great. I omitted the chili. |
|
Bhindi Bhajee |
Genevieve Grimes |
|
Ingredients
|
· 12 oz okra · Oil for deep frying · 3 tbsp vegetable oil · 5/8 cup curry sauce · 1 level tsp salt |
· 1/2 – 1 tsp chili powder · 1 tsp cumin · 1 tsp ground coriander · 1/2 tsp garam masala · 3 tsp lemon juice |
Steps
|
1. Wash the okra and pat dry 2. Top and tail the pods and cut into 3/4” length 3. Heat the oil and fry okra for 7-8 minutes; drain 4. Heat the 3 tbsp oil in a deep frying pan and pour in the curry sauce 5. Bring to a boil and cook on high until thick 6. Turn down the heat and stir in salt and spices; add okra and mix well 7. Cook uncovered 3 minutes and sprinkle on lemon juice |
|
Comments
|
I tried replacing the okra with zucchini, which I cooked with cooking spray. Everyone else seemed to like it but I was disappointed. I think that it is important to deep fry the veggies if you want a rich taste. |
|
Chicken Curry Preparation |
Genevieve Grimes |
|
Ingredients
|
· 2 lbs chicken breasts · 6 tbsp vegetable oil |
· 1 tsp turmeric · 4 tbsp reserved curry sauce |
Steps
|
1. Trim fat and membrane from chicken breasts and cut into small pieces 2. Wash and drain 3. Place all of the remaining ingredients in a large saucepan and mix well 4. Cook on medium heat, stirring continuously until sauce begins to darken in color (4-5 minutes) 5. Add the chicken and stir until all the pieces are well coated with sauce 6. Turn down the heat and continue cooking with the lid on 15-20 minutes or until chicken is tender, stirring frequently 7. Remove chicken pieces and place in clean container |
|
Comments
|
Once this recipe is complete you can use it for two batches of the chicken curry or chicken korma- or one of each. |
|
Chicken Curry |
Genevieve Grimes |
|
Ingredients
|
· 5 tbsp vegetable oil · 1 7/8 cup curry sauce · 1 tsp salt · Chili powder (see comments) · 1 lb cooked chicken |
· 1 level tsp garam masala · 1/2 level tsp ground cumin · pinch fenugreek · 1/2 tomato thinly sliced · 1 tbsp finely chopped cilantro |
Steps
|
1. Heat the oil in a large, deep frying pan 2. Add the curry sauce and bring to a boil 3. Add salt, chili powder and chicken and continue to cook for 5 minutes 4. Turn down the heat and stir in the garam marsala, ground cumin and dried fenugreek; simmer for 2-3 minutes 5. Add the sliced tomato and half the cilantro cook for another 2 minutes 6. Skim off any excess oil and garnish with remaining cilantro |
|
Comments
|
I was not able to find fenugreek leaves so I omitted them from the recipe. For a mild curry chicken use a pinch of chili powder. For Chicken Madras use 1 tsp and for a vindaloo use 2 tsp. Leftovers? Chop and mix with mayo, onion, cilantro, garlic powder and curry powder for chicken salad. |
|
Chicken Korma |
Genevieve Grimes |
|
Ingredients
|
· 4 tbsp vegetable oil · 1 7/8 cup curry sauce · 1 lb cooked chicken · 2tbsp cashews, chopped · 1 1/2 tsp salt |
· 1/4 tsp yellow food coloring · 1/2 tsp garam marsala · 1 tsp ground cumin · 5/8 cup cream · 2 tsp finely chopped cilantro |
Steps
|
1. Heat the oil in a large, deep frying pan 2. Add the curry sauce and bring to a boil on high heat 3. Add chicken, cashews, salt and food coloring 4. Stir and cook for 5 minutes 5. Turn down the heat slightly and continue to cook for a further minutes; stir in garam marsala and ground cumin 6. Stir in the cream and heat gently for 3-4 minutes, stirring constantly 7. Serve sprinkled with cilantro |
|
Spinach and Chickpeas |
Genevieve Grimes |
|
Ingredients
|
· 4tbsp vegetable oil · 5/8 cup curry sauce · 16 oz can puréed spinach · 1/2 tsp salt |
· 1 tsp ground cumin · 1/2 tsp chili powder · 1 tsp garam marsala · 7 3/4 oz can chickpeas |
Steps
|
1. Heat the oil in a deep frying pan 2. Add curry sauce and cook rapidly for about 5 minutes until thick 3. Add spinach and stir in salt, cumin and chili powder 4. Simmer, stirring for 10 minutes 5. Add chickpeas and garam marsala; cook for 5 minutes |
|
Comments
|
This recipe was actually for Sag Panir but I’d rather have chickpeas than homemade cheese curds. I used frozen chopped spinach, as I could not find canned puréed spinach. |
|
Garbanzo Bean Curry |
John
Grimes |
|
Ingredients
|
·
6 tbsp oil ·
2 medium onions, sliced ·
1 tsp finely chopped fresh ginger root ·
1 tsp ground cumin ·
1 tsp ground coriander ·
1 tsp crushed garlic ·
1 tsp chili powder |
·
2 fresh green chillies ·
fresh cilantro leaves ·
2/3 cup water ·
1 large potato ·
14 ounce can garbanzo beans, drained ·
1 tbsp lemon juice |
Steps
|
1.
Heat oil in large saucepan 2.
Sauté onions until golden
brown 3.
Reduce heat, add ginger,
ground cumin, ground coriander, garlic, chili powder, green chillies, and
fresh cilantro leaves to the pan and stir-fry for 2 minutes. 4.
Add water and stir. 5.
Cut the potato into small
pieces. 6.
Add potato pieces and garbanzo
beans to the pan. Cover, stirring
occasionally for 7 minutes. 7.
Sprinkle lemon juice over
curry. 8.
Serve |
|
Comments
|
This
also goes well with most Indian breads.
Its easy to make and fairly healthy. |
|
Salty Lentils (Oil-Dressed Dhal) |
John
Grimes |
|
Ingredients
|
·
5 tbsp masoor dhal ·
4 tbsp moong dhal ·
2 cups water ·
1 tsp finely chopped fresh ginger root ·
1 tsp crushed garlic ·
2 fresh red chillies, chopped ·
1 tsp salt |
Tarka (Baghaar) ·
2 tbsp ghee (butter or other low fat alternatives can be
used) ·
1 medium onion, sliced ·
mixed mustard and onion seeds |
Steps
|
1. Rinse and clean
lentils 2. Put the lentils,
water, ginger, and fresh red chillies in a saucepan and bring to a boil. Keep the pan half covered and at medium
heat for about 15-20 minutes (until the lentils are soft). 3. Mash the
lentils. 4. Stir in salt. 5. Before serving
melt ghee in saucepan. Add onions and
saute until they are golden brown. Add
mustard and onion seeds to taste. 6. Pour ghee
mixture over mashed lentils and serve. |
|
Comments
|
This
is a very easy and healthy accompaniment for almost any Indian themed
meal. This goes with most Indian
breads (Naan, Chapati) or can be enjoyed alone. The lentils can be purchased extremely
cheaply at any Indian food store. Its
best when a little salty which is why we call it salty lentils. In most meals I consider it the second dish
to go with something else with more kick. |
|
Baked Chicken Breasts |
Laurie Grimes |
|
Ingredients
|
· 6 chicken breasts or approximately 12 breast tenderloins · 1 can cream of mushroom soup · 1/2 cup light cream · 1/2 cup dry sherry |
· 1 tsp tarragon leaves · 1 tsp Worcestershire sauce · 1/4 tsp chervil leaves · 1/4 tsp garlic powder · 1 can (6 oz) sliced mushrooms, drained |
Steps
|
1. Place chicken breasts in baking dish at bake at 350° until done (time varies with thickness, 40 to 45 minutes) 2. Mix soup, cream, sherry, seasonings and mushrooms 3. When chicken is done, remove from oven and drain any fat from dish 4. Pour soup mixture over chicken 5. Cover tightly and cook 15 to 20 additional minutes or until fork-tender 6. Serves 4 |
|
Comments
|
I always serve over herb-seasoned bread stuffing. |
|
Beef Burgundy |
Laurie Grimes |
|
Ingredients
|
· 2 lbs round steak cut in 1” cubes · 8 small onions, peeled · 2 tbsp shortening · 2 cups burgundy wine · 1-3 cups water |
· 1 can (6 oz) sliced mushrooms · 2 bay leaves · 1 tsp salt · 1/2 tsp sugar · 2 cloves garlic, minced |
Steps
|
1. Brown beef cubes and onions in shortening 2. Add wine, 1 cup water, mushrooms, mushroom liquid, salt, pepper, sugar, bay leaves and garlic 3. Simmer for 1 1/2 to 2 hours until meat is tender 4. May have to add additional water as liquid boils down 5. Serve over noodles 6. Of course, make extra noodles and keep the barrel molasses handy |
|
Comments
|
This is one of Grandma Grimes’s recipes. |
|
Black Bean & Sweet Potato Hash |
John Grimes |
|
Ingredients
|
· 2 tbsp olive oil · 2 cups chopped onions · 2 garlic cloves, minced or pressed · 6 cups diced sweet potatoes (½-inch pieces) · 1 jalapeno, minced · 1 tbsp ground coriander · 1 tbsp ground cumin · 1 tsp salt |
· 1 cup frozen corn kernels · 1½ cups cooked black beans (1 15 oz. can drained) · splash of water or orange juice (might not be needed) · dash of salt · cayenne or hot pepper sauce (optional) Toppings · Minced scallions · Chopped fresh cilantro (optional) · Sour cream |
Steps
|
1. Heat oil in large non stick skillet. 2. Add the onions and sauté under medium heat until they begin to soften. 3. Stir in garlic, cook for a seconds. 4. Add sweet potatoes. Cover the skillet and cook for 3 minutes. 5. Add the jalapeno, coriander, cumin, and salt. Turn the potatoes, cover and cook for another 3 minutes. 6. Add corn and black beans. Cook for 10 minutes, stirring occasionally. 7. If the potatoes are still firm, add a little water or orange juice and keep cooking on low heat until the potatoes are done. 8. Add salt and stir in cayenne or hot pepper sauce to taste. 9. Serve with minced scallions, possible cilantro, and sour cream. |
|
Comments
|
Excellent, easy middle of the week food. It always takes a lot longer then the directions to cook. It doesn’t look particularly good (it is a hash) but it tastes good. |
|
Cajun Chicken Sausage Pasta |
Genevieve Grimes |
|
Ingredients
|
· 6 oz package grilled chicken strips · 1 tsp Cajun seasoning · Cooking spray · 7 oz low-fat smoked sausage, sliced · 1 cup fresh mushrooms, quartered |
· 3/4 cup slivered onion · 3/4 cup green bell pepper strips · 3 tbsp water, divided · 14 1/2 oz can diced tomatoes with jalapeno peppers · 4 cups hot cooked fettuccini (about 8 oz uncooked) · Freshly ground black pepper |
Steps
|
1. Sprinkle chicken with Cajun seasonings; toss well 2. Coat chicken strips with cooking spray 3. Heat a non sick skillet over medium high 4. Add chicken strips and sauté 3 minutes until lightly browned; remove from pan and set aside 5. Add sliced sausage, mushrooms, onion and bell pepper to pan; coat with cooking spray 6. Place over medium-high heat until hot and sauté 4 minutes 7. Add 1 tbsp water and cook until water evaporates; repeat twice 8. Stir in chicken strips and tomatoes; cook until thoroughly heated 9. Combine chicken mixture and pasta; toss well 10. Sprinkle with black pepper if desired |
|
Comments
|
I like this recipe because it is really easy to make- great for a weeknight dinner. I don’t eat fungus so I add in a red bell pepper. I also cut the fettuccine up to make it easier to eat. |
|
Carrot Soufflé |
Genevieve Grimes |
|
Ingredients
|
· 2 lbs carrots; peeled, chopped into large pieces · 1cup sugar · 1 3/4 tsp baking powder · 1/2 tsp salt |
· 1/2 tsp nutmeg · 1 tsp vanilla extract · 2 tbsp all purpose flour · 3 eggs · 1 stick of butter |
Steps
|
1. Preheat oven to 350° 2. Boil carrots until very tender, approximately 30-45 minutes 3. Drain and place warm carrots in mixer 4. Mix on low and graduate to medium 5. Beat in sugar, baking powder, salt, nutmeg and vanilla 6. While it is beating, beat eggs in a separate bowl until it lightens in color 7. Mix flour and butter in the carrot mixture 8. Mix in the eggs 9. Transfer to a baking dish 10. Bake for 1 hour 11. Garnish with a pinch of nutmeg and sprinkle with powdered sugar |
|
Comments
|
My coworker Joanna makes this recipe at Thanksgiving. It is sometimes mistaken for sweet potatoes. |
|
Chicken Ring |
Laurie Grimes |
|
Ingredients
|
Chicken Ring · 1/4 cup butter · 1/2 cup flour · 1 tsp salt · 3 cups chicken stock · 1/2 cup milk · 1 tsp lemon · Dash pepper and paprika · 3 cups diced, cooked chicken |
Biscuit Ring · 1 1/2 cup flour · 1 tbsp baking powder · 3/4 tsp salt · 1/4 cup shortening · 1/2 plus 2 tbsp milk |
Steps
|
Chicken Ring 1. Melt butter, shake flour and stock together 2. Add salt and milk 3. Cook over low heat until thick, stirring constantly 4. Add remaining ingredients 5. Serve over biscuit ring Biscuit Ring 1. Sift together flour, baking powder and salt 2. Cut in shortening 3. Stir in milk 4. Bake in greased 8” ring mold in 450° oven for 15 minutes |
|
Comments
|
This is one of Grandma Grimes’s recipes |
|
Chicken with Soy Sauce |
Karen
Doherty |
|
Ingredients
|
· 2 tbsp soy sauce · 1 tbsp brown sugar |
· 1 tbsp vinegar · chicken legs cut in half at the knee |
Steps
|
1. Mix soy sauce, sugar and vinegar together in the bottom of a Pyrex baking dish. 2. Roll the chicken pieces in the sauce so that they are completed coated. 3. Bake at 350° until cooked through (about 30 minutes depending on the size of the pieces) rolling pieces over every 10 minutes or so. |
|
Comments
|
Another chicken recipe
that is quick and easy to make. |
|
Christmas Mincemeat |
Karen
Doherty |
|
Ingredients
|
· 12 apples peeled and grated (use a food processor) · 3 lbs Thompson or dark Sultana raisins (Thompsons are better) · 1 lb currants · 1 cup ready cut mixed peel · 1½ cups brown sugar · 1 cup any fruit jelly · 2 tsps salt · 1½ tsps cinnamon |
· ½ tsp nutmeg · ¼ tsp cloves · ¼ tsp mace · ¼ cup cider vinegar · juice and grated rind of 1 orange · juice and grated rind of 1 lemon · 2½ cups apple juice (or boiled apple cider) · 1 cup suet, finely grated |
Steps
|
1. Mix all the ingredients together in a large pot. 2. Cook over low heat until the mixture reaches a boil. 3. Simmer about 10 minutes stirring constantly. 4. Pour into pint mason jars and seal (to seal use preserving lids and bowl the filled jars in water for 15-20 minutes). |
|
Comments
|
Grandma Doherty’s
mincemeat recipe is dark and spicy – absolutely nothing like store bought mincemeat. Makes about 4 litres (7-9 pints). |
|
Corn Fritters |
Laurie Grimes |
|
Ingredients
|
· 6 ears corn, grated · 1/2 tsp sugar · 1 cup milk · Enough flour to make pancake-like batter |
· 2 tsp baking powder · 1 tbsp butter · 1 egg |
Steps
|
1. Mix ingredients 2. Heat frying pan on stove; grease 3. Make pancakes 4. Serve with warm maple syrup |
|
Comments
|
Matthews’ family recipe. With a big garden, there was always some corn that grew too big and was left at the end of the season. This was used for corn fritters, an evening meal by itself. |
|
Crepes |
John Grimes |
|
Ingredients
|
· 1 large egg · 1¼ cups milk · 1 cup flour |
· ¼ tsp salt · a few drops of oil |
Steps
|
1. Blend ingredients together (using a blender is easiest) until smooth 2. Heat a crepe or omelette pan (~7 inches with heavy bottom) 3. Lightly brush surface with oil 4. Pour in ¼ cup batter. 5. Tilt pan and rotate to make sure that the batter is thin 6. Cook for about 30 seconds 7. Turn over and cook for another 5 seconds 8. Place in a warm area and then cook another |
|
Comments
|
Crepes are only as good as what you put in them, so below I’ve put my favorites. Other suggestions would include goat cheese, mushrooms, ricotta cheese, basil, and asparagus. You can make a complete meal out of crepes. |
|
Carrots with Cashew Ginger Sauce |
John Grimes |
|
Ingredients
|
· 2 cups toasted cashew · 1 cup water · 2 tbsp minced fresh ginger · 1 tbsp soy sauce |
· 1 tbsp honey or sugar · 2 tbsp cider vinegar · ½ tso salt · cayenne, to taste |
Steps
|
1. Blend ingredients in food processor or blender. 2. Warm before serving over steamed carrots wrapped inside a crepe |
|
Comments
|
This is my most requested crepe |
|
Nutella Dessert Crepes |
John Grimes |
|
Ingredients
|
· Nutella |
· Fruit (bananas, strawberries, or … ) |
Steps
|
1. Smear nutella to taste on inside of crepe 2. Cover with fruit and wrap crepe. |
|
Comments
|
Its hard not to love this if you like nutella. I think bananas work best. Ice cream could also be used. |
|
Crisp Baked Chicken |
Deirdre Doherty |
|
Ingredients
|
· ¼ cup cornflake crumbs · ¼ tsp salt (can be cut in half) · ½ tsp curry powder or thyme |
· 2 pinches powdered ginger · 1 chicken breast · 3 tbsp light cream |
Steps
|
1. Line dish with foil 2. Blend crumbs and spices 3. Dip chicken in cream (or yogurt) and roll in seasoned crumbs 4. Place chicken skin side up 5. Bake in a 350° oven for 45 minutes |
|
Comments
|
I use yogurt instead of light cream… it sticks better. This was a favourite at Davidson Crescent… I think it was a late arrival. |
|
English Style Chicken Banana Curry |
Deirdre Doherty |
|
Ingredients
|
· ¼ cup vegetable oil (we use olive) · 1 onion, chopped · 2 tbsp curry powder · 1 garlic clove, chopped · 2 cups chicken stock · ½ tsp salt · 1 Granny Smith apple, diced · ¼ cup raisins |
· 1 lb boneless chicken · 1 ½ tbsp all purpose flour · 2 ripe bananas, peeled and sliced · 2 tbsp freshly squeezed lime juice · ¼ cup chopped Italian parsley · Salt and pepper to taste |
Steps
|
1. Heat half the oil in a medium saucepan. Ad the onion and cook gently until translucent. Add the curry powder and cook, stirring, for 5 minutes. Add the garlic and bay leaf, and then slowly add the stock, stirring constantly. Bring to a boil and boil for 3 minutes. 2. Add the salt, apple and raisins then reduce the heat and simmer uncovered for 5 minutes. While the sauce is simmering, cut chicken into 1” pieces. Toss chicken pieces in flur. 3. Heat the remaining oil in a large frying pan. When hot, add the chicken and brown on all sides. Remove from the pan and add to the sauce. 4. Simmer the sauce and chicken another 10 minutes, then add the bananas, limejuice and parsley. Taste, season with salt and pepper if you wish, and serve. |
|
Comments
|
This reminds me of a curry Mom used to make… I didn’t like it then… I do now! This is an English version of curry, sweet and flavourful but not spicy. If you like a little heat, add ½ tsp of cayenne when you add the curry powder. We did not use cayenne on our first try and it was delicious just the way it was. Note: Instead of letting all those delicious groddies left over from browning the chicken go to waste, I used some extra lime juice and scraped them off and used this in the sauce too! Taken from LCBO magazine Winter 2003 |
|
Gado Gado |
John
Grimes |
|
Ingredients
|
Yellow
Rice ·
2 cups long grain rice (i.e. Basmati or Jasmine) ·
3 cups water ·
½ tsp tumeric Peanut
sauce ·
1 cup creamy peanut butter ·
1 heaping tbsp grated ginger ·
1 heaping tbsp minced garlic ·
3 tbsp brown suger ·
1 ½ cups hot water ·
4 tbsp cider vinegar ·
2 tbsp soy sauce ·
1 tsp salt ·
crushed red pepper to taste |
Main
Dish ·
Fresh spinach ·
Sliced Tofu and/or hard boiled Eggs An assortment of fresh and steamed/cooked vegetables like ·
Steamed broccoli ·
Raw carrots ·
Steamed grean beans ·
Mung bean sprouts ·
Red cabbage ·
Red or Yellow Peppers |
Steps
|
Yellow Rice 1.
Combine rice, water, and
tumeric and cook for until tender Peanut Sauce 1.
Puree everything together in a blender. 2. Adjust
seasonings to taste (I usually add a lot of red pepper and occasionally some
more peanut butter) Main
Dish 1. Lay spinach out
as a bed on top of the serving plates 2. Put the yellow
rice on top 3. Arrange the
vegetables, boiled eggs, and tofu on top.
This can be done quite artistically 4.
Drizzle the peanut sauce on top |
|
|
Comments |
This
Indonesian meal is a huge favorite of ours and goes over surprisingly well
with more “traditional” meat and potatoes type diners. It’s healthy and delicious. Plus, if you use colorful vegetables, it
can be very pretty to look at too. The
easy to make peanut sauce can also be useful in other recipes. |
|
Grandmas's Cheese Fondue |
Karen
Doherty |
|
Ingredients
|
· clove of garlic · 1¼ cup of dry white wine · ¾ lb shredded swiss cheese (Gruyère is best) |
· ¼ lb shredded cheddar · 2 tsp cornstarch · black pepper |
Steps
|
1. Rub the inside of a fondue pot with a split clove of garlic. 2. Add the wine. 3. Heat until bubbles appear. 4. Toss the cheese and the cornstarch together in a bowl. 5. Add the cheese to the wine a handful at a time over low heat, stirring until the cheese is melted. 6. Keep stirring until the cheese and wine have blended into a smooth creamy sauce-like consistancy. 7. Sprinkle with black pepper. |
|
Comments
|
DO NOT OVERCOOK – MUST BE WATCHED. Serve
with cubes of French bread, sweet pickled onions and white wine. Grandma Doherty’s special recipe. |
|
Italian Roast Beef |
Genevieve Grimes |
|
Ingredients
|
· 1 1/2 cups water · 3 cubes beef bouillon · 1 tsp salt · 1 tsp crushed garlic · 2 tbsp Italian seasoning · 1 tsp freshly ground black pepper |
· 2 tbsp dried oregano · 2 tbsp dried basil · 1/2 tsp dried red pepper flakes (optional) · 4 pounds rump roast · 1/2 cup vegetable oil |
Steps
|
1. Pour water into large kettle and add bouillon cubes 2. Mix together salt, garlic, Italian seasoning, black pepper, oregano, basil and red pepper flakes onto large plate 3. Rub roast with vegetable oil 4. Roll roast in seasoning mixture until well covered 5. Place roast in kettle with remaining spices and oil 6. Bring water to a boil, reduce heat and simmer approximately 3 1/2 hours 7. Meat should be tender and well done |
|
Comments
|
I use olive oil instead of vegetable oil. Instead of cooking in a kettle, I cook the roast for 10 hours on low in a crock-pot. It is incredibly tender. However, please note that it does smell pretty strongly. |
|
Lasagne |
Karen
Doherty |
|
Ingredients
|
· 1 lb minced beef (hamburger) · 1 jar of meatless tomato sauce · ½ lb cottage cheese |
· ¾ cup parmesan cheese · 6 oz mozzarella cut into slices · ½ lb lasagna noodles |
Steps
|
1. Brown the meat and drain the excess grease. 2. Add the tomato sauce and let simmer for 45 minutes. 3. Cook the noodles about 10 minutes (until limp but not fully cooked) 4. Drain the noodles well. 5.
In a 12x9 Pyrex baking disk, repeat 3
times in layers: 6. Finish off with the last ¼ of the sauce and the last ¼ of the mozzarella slices. 7. Cook at 350° for 50 minutes. 8. Let sit for 10 minutes. |
|
Comments
|
Yummy and juicy –
this recipe may need to be served with a spoon. Serves 6 |
|
Lemon Dill Eggplant Chili |
Steve Grimes |
|
Ingredients
|
· 1 medium eggplant, unpeeled, cut into 1/2” cubes · 3/4 cup olive oil · 2 medium yellow onions or 1 large, chopped · 4 cloves garlic, finely chopped · 1-2 bell peppers, seeded, chopped · Either 35 oz canned tomatoes or 1 1/2 lbs fresh tomatoes but into 1” cubes (or both) · 1 1/2 cup (1 can) kidney beans |
· 1 1/2 cup (1 can) garbanzo beans (chick peas) · 1 1/2 cup (1 can) black beans · 2 tbsp chili powder · 1 tbsp cumin · 1 tbsp dried oregano · 1 tbsp dried basil · 2 tsp freshly ground black peppercorn · 1 tsp salt · 1/2 cup fresh dill or 1-2 tbsp dried · 1 bottle beer |
Steps
|
Note: You can use fresh herbs by substituting three times the dry quantity listed. First step is optional, especially if you don’t have a lot of time: 1. Place cubed eggplant in colander and sprinkle with salt. Let stand for 1 hour 2. Okay, now heat 1/2 cup oil in large skillet over medium heat. Sauté the eggplant until almost tender. Set aside. Again, if short on time , you can try to cook eggplant with other vegetables. 3. Heat remaining 1/4 cup oil in large, deep pot over low-medium heat. Add onions, garlic, peppers and sauté about 10 minutes. 4. Now add chili powder, cumin, oregano, basil, pepper, salt, parsley and beer. Cook uncovered for 15-30 minutes. Cook even longer if you have time- flavors will mix better. 5. Add beans, eggplant, dill and lemon juice and just reheat. |
|
Comments
|
This chili is tomato-based, but it’s not your typical chili. The addition of the lemon and dill before serving gives it just the right flavor. The eggplant is hearty. This usually serves at lest six. I like it with sourdough bread for some reason. Vegetable substitutions are encouraged; especially after you have tried it a few times. Also, omitting some of the beans will cause no harm – the recipe is fairly flexible and the quantities are generally adaptable to the amount of ingredients you have on hand. For the beer choice, I would choose a good lager – porter tends to mask some of the other flavors… but you can’t really go wrong as long as the beer is not from a can. Also, I like to only coarsely chop the vegetables, but if you prefer smaller sizes, go ahead and dice. |
|
Mushroom Quiche |
Laurie Grimes |
|
Ingredients
|
· 2 cups chopped onion · 12 oz fresh mushrooms, sliced thin · 1 cup grated Swiss cheese · 4 eggs |
· 1 cup milk · Dash salt and pepper · Dash ground nutmeg · 2 tbsp parmesan cheese · 1 regular pie crust |
Steps
|
1. Line pie pan with crust 2. Sauté mushrooms and onions; drain off liquid 3. Add grated cheese to mushroom mixture and spread out on bottom of pie shell 4. Beat eggs and combine with milk until well blended; add seasonings 5. Pour egg mixture over ingredients in pie shell 6. Sprinkle with parmesan cheese 7. Bake at 350° for 35 minutes or until knife inserted in center comes out clean 8. Cool 10 minutes before serving |
|
Comments
|
I usually use baby bellas. |
|
Quiche Avon |
Harriet Grimes |
|
Ingredients
|
· 8 inch pie pan lined with flaky crust and baked for 10 minutes · 3 eggs beaten · 1 cup light cream, heated · 1 tsp sea salt |
· 1/4 tsp dry mustard · Dash of nutmeg · 6 thin slices of onion, sautéed · 1 1/2 cups grated natural Swiss cheese |
Steps
|
1. Mix eggs, cream, sea salt, mustard and nutmeg 2. Add sautéed onions and grated cheese 3. Pour into baked pie shell 4. Bake 45 minutes at 350° |
|
Comments
|
Variations: 1/2 cup fresh mushrooms or 1 cup fresh chopped spinach. Miniature quiches made in small muffin tins are excellent hot hors d’oeuvres. |
|
Quick Corn Pie |
John H. Grimes |
|
Ingredients
|
Filling · 2 lbs frozen or fresh corn · 1 med potato peeled and diced · 1/2 tsp salt · 1 tbsp sugar · 1 tbsp chopped onion · 1/2 cup chopped celery · 2 cups water · 3 tbsp butter · 4 hard boiled eggs |
Topping · 2 cups Bisquick mix · 3 tbsp oil · 1 egg slightly beaten · 1/4 cup milk |
Steps
|
1. Place water, salt, onion, celery and potatoes in kettle; boil 20 minutes 2. Add butter, corn, eggs and sugar; remove from heat 3. Place in 2 qt square 9 1/2 X 10 casserole or baking dish 4. Beat egg; add milk and oil 5. Add to Bisquick mix and stir with spoon until it forms a soft dough 6. Place on lightly floured board. Knead a few seconds and roll or pat to fit casserole disk 7. Cut slits in top to release steam as in pies 8. Bake at 375° for 35 minutes or until light brown |
|
Comments
|
Genny has used two cans of Cope’s corn in place of frozen of fresh. |
|
Red Hot Spareribs |
Ford Doherty |
|
Ingredients
|
· 3 to 5 cloves garlic, crushed and chopped · 2 onions chopped · 1 large (28 oz) can hole tomatoes · 1/3 cup red wine vinegar |
· 1/3 cup Worcestershire sauce · 2 bay leaves · ¼ tsp dried oregano · 2 tsp cayenne (to taste) · ½ cup brown sugar · Spareribs |
Steps
|
1. Combine garlic, onions, tomatoes, vinegar, Worcestershire sauce and bay leaves and simmer for 30 minutes 2. Add oregano, cayenne and brown sugar 3. While sauce is simmering, cover ribs lightly with foil and bake at 450° for 15 minutes 4. Cover meat with sauce and reduce heat to 350° 5. Bake for 2 to 2 _ hours and baste occasionally 6. When done sauce should be richly glazed and meat should fall easily off bones |
|
Comments
|
Adapted from Hot and Spicy Cooking by Cynthia Wine |
|
Sweet and Sour Chicken
|
Karen
Doherty |
|
Ingredients
|
· ¼ lb butter (or enough vegetable oil to cover the bottom of the pan) · de-boned chicken breasts · 1 onion · garlic (optional) · ½ cup vinegar |
· ½ cup honey (or a bit less if you want it less sweet) · ½ cup ketchup · ¾ tsp salt · dash of pepper |
Steps
|
1. Melt the butter in a cooking pot. 2. Cut up the chicken and cook in the butter until centres are white (about 10 minutes). 3. Add the onion, garlic to taste, vinegar, honey and ketchup and stir. 4. Cook 20 more minutes. 5. Add the salt. 6. Serve on rice. |
|
Comments
|
This is a great recipe for young adults just
starting out on their own or for those overworked souls who come home late
and want something that’s quick and easy to make. |
|
Taco Casserole |
Genevieve Grimes |
|
Ingredients
|
· 8 oz package cornbread stuffing mix · 14 3/4 oz can cream-style corn · 1 cup water · Cooking spray · 1 1/2 pounds ground sirloin |
· 1/2 cup chopped onion · 15 oz can black beans, drained · 2/3 cup salsa · 1 envelope taco seasoning · 8 oz package shredded reduced fat Mexican cheese blend |
Steps
|
1. Preheat oven to 375° 2. Combine stuffing mix, corn and 1/2 cup water; stir well 3. Press into 13X9 disk coated with cooking spray 4. Bake at 375° for 10 minutes; set aside 5. Cook meat and onion in large skillet over medium high heat until meat is browned 6. Drain well and return to pan 7. Add remaining 1/2 cup water, beans, salsa and seasonings; stir well 8. Spoon meat mixture over stuffing mixture and top with cheese 9. Cover and bake at 375° for 20 minutes or until cheese is bubbly |
|
Comments
|
I use an 8 oz box of corn bread mix instead of stuffing mix- I therefore bake the cornbread for about 10 minutes longer. This is a really easy dish that works well for weeknights. |
|
Tourtière |
Harriet Grimes |
|
Ingredients
|
· 1/2 lb ground veal · 1 small onion chopped · 1/2 tsp salt · 1/2 tsp celery salt · 1/2 cup water |
· 1/2 lb ground pork · 1 clove minced garlic · 1/2 tsp savory · 1/4 tsp cloves · a little mustard |
Steps
|
1. Boil ingredients uncovered for 20 minutes or long enough to reduce water content to simply dampen meat 2. Cool 3. Put meat in pie shell and cover with crust 4. Bake at 500° oven until brown (15-20 minutes) |
|
Comments
|
This is a French Canadian meat pie that I serve every Christmas eve. |
|
Wild Rice Pancakes with Mushrooms and Goat Cheese |
John Grimes |
|
Ingredients
|
· 1 tbsp olive oil · 12 medium sized mushrooms (1 ½ inch in diameter) · 1 tsp salt · 1 tsp minced garlic · 2 tsp lemon juice · 4 large eggs |
· 1/3 cup all-purpose flour · 4 scallions, minced · 1 cup cooked wild rice · 5 oz. crumbled goat cheese · 1/5 tsp black pepper · Nonstick vegetable spray · Sour cream and chives as toppings |
Steps
|
1. Heat skillet over medium heat, about 1 minute. 2. Add olive oil and mushrooms, cook for about 5 minutes. 3. Stir in ½ tsp salt and cook for 5 minutes more. 4. Stir in garlic and lemon juice and remove pan from heat. 5. Beat eggs in bowl. 6. Whisk in flour and remaining ½ tsp salt. 7. Stir in cooked mushrooms, including all juices. 8. Add scallions, wild rice, goat cheese, and black pepper, and stir until well combined. 9. Wipe out skillet and return to medium heat. 10. After 1-2 minutes, spray lightly with non-stick vegetable spray. 11. When pan is hot enough to sizzle water, pour ½ cup of mixture onto pan. 12. Cook for 2-3 minutes on each side (until pancakes are golden). 13. Serve hot or warm topped with sour cream and chives. |
|
Comments
|
Although the goat
cheese and mushrooms are very important to this recipe the dominant flavors
are the wild rice and scallions. It’s
an excellent meal to use when you are trying to impress guests. |
|
Royal Icing |
Harriet Grimes |
|
Ingredients
|
· 3 large egg whites (room temperature) · 1/2 tsp cream of tartar |
· 16 oz pkg of powdered sugar (about 3 2/3 cups) |
Steps
|
1. Whip egg whites and cream of tartar with mixer until frothy 2. Add sugar in steps then mix on medium speed for approximately 5 minutes 3. Icing will get very stiff and hold it’s shape |
|
Comments
|
This icing gets hard and is used to make gingerbread houses. Graham Cracker House: Use 1 cracker as the floor and glue four crackers as walls. Let dry. Glue 2 crackers on top as roof. Let dry. Cut two triangles of cardboard to fit sides of roof and spread icing on top to glue them in place. Let dry. Use small pieces of cracker for doors and windows. Decorate house with icing and candies. |
|
24 Hour Salad |
Laurie Grimes |
|
Ingredients
|
· 2 cups globe grapes, seeded, cut in half · 2 cups mini marshmallows · 2 cups oranges, cut into chunks · 2 cups pineapple chunks |
· 1 cup walnuts · 2 eggs · 2 tbsp sugar · 1/4 cup light cream · Juice of one lemon · 1 cup whipped cream |
Steps
|
1. Cut up fruit 2. Beat eggs and cook on medium heat with sugar, cream and lemon, stirring continuously 3. Cook until thick and smooth; cool 4. Fold in 1 cup whopped cream 5. Fold into fruit and refrigerate 24 hours |
|
Comments
|
A Thanksgiving tradition. |
|
Arugula-Fennel Salad with Pear Vinaigrette |
John Grimes |
|
Ingredients
|
· ⅔ cup pear nectar (this is about 2 pears if you make the nectar) · 3 tbsp seasoned rice vinegar · 1 tbsp olive oil · ½ tsp coarsely ground black pepper · 1 fennel bulb |
· 2 cups arugula leaves · 2 cups romaine lettuce · 2 small ripe pears, cored and thinly sliced · ½ small red onion, thinly sliced and separated into rings · ¼ cup walnuts · 1 oz Parmesan cheese |
Steps
|
1. For vinaigrette, whisk together the pear nectar, rice vinegar, olive oil, and black pepper. Set aside. 2. Cut off and discard the upper stalks of the fennel, reserving some feathery leaves for the garnish (if desired - I usually don’t). Remove tough, wilted outer stalks and cut off a thin slice from the base of the bulb. Cut the bulb in half lengthwise. Cut crosswise into thin slices, removing core is desired. 3. In a medium bowl toss together the sliced fennel, arugula, and romaine leaves. 4. Pour about half of the vinaigrette over the fennel mixture. Toss to coat. 5. Place in bowls. Top with pears, red onion, walnuts, and finally Parmesan. 6. If desired garnish with fennel leaves and drizzle with remaining vinaigrette. |
|
Comments
|
This is rather unique salad. The fennel is my favorite part (feel free to add an extra bulb). Also, there is almost no oil in the salad dressing and it’s very healthy (and very well liked). |
|
Broccoli Salad |
Laurie Grimes |
|
Ingredients
|
· 1 cup mayonnaise · 1/2 cup sugar · 2 tsp vinegar · 3/4 cup raisins |
· 1/4 cup chopped onions · 3 strips bacon, cooked · large bunch of broccoli |
Steps
|
1. Mix first five ingredients and marinate at least 2 hours or overnight 2. Cut broccoli into bite-sized pieces 3. Mix dressing with broccoli and crumble bacon just before serving |
|
Cabbage Slaw Salad |
Laurie Grimes |
|
Ingredients
|
· 1 small head of red cabbage, shredded · 1 small bunch of green onions, chopped · 1 pkg chicken flavored ramen noodles · 1/2 cup slivered almonds · 3/4 cup raw, unsalted sunflower seeds |
· Dressing · 1/4 cup vinegar (can use balsamic) · 1/3 cup sugar · 1/3 cup oil · Package of seasoning from Ramen noddles |
Steps
|
1. Brown noodles, almonds and sunflower seeds on cookie sheet in 350° oven for 8-10 minutes or until light brown 2. Toss cabbage, onions, noodles, almonds and seeds in bowl 3. Pour dressing over salad right before serving and toss |
|
Comments
|
Another office pot-luck special. This was a big hit at the Matthews Family Reunion last summer. Serves 10 to 15 people. |
|
Fruity and Crunchy Chicken Salad |
Laurie Grimes |
|
Ingredients
|
· 5 cups cooked chicken breast, cut into chunks · 3 tbsp orange juice concentrate · 3 tbsp vinegar · 3 tbsp oil · 1 tsp salt · 1 cup mayonnaise (more if too dry) |
· 1 can pineapple chunks, drained · 1 1/2 cups diced celery · 2 cups seedless grapes · 1 cup toasted slivered almonds (brown on cookie sheet for 10 minutes at 350°) · 3 cups cooked rice · 13 oz can of mandarin oranges |
Steps
|
1. While chicken is still hot, mix with everything else on the list except the oranges 2. The last step is to lightly fold in the oranges 3. Refrigerate for a couple of hours 4. You can make this the night before |
|
Comments
|
I take this to office pot-lucks a lot- it feeds about 20 to 25. |
|
Chicken, Apple and Smoked Gouda Salad |
Genevieve Grimes |
|
Ingredients
|
· 1/2 lb package roasted chicken breasts, shredded (about two cups) · 1 1/2 cups sliced gala apple · 3/4 cup chopped red pepper · 1/2 cup sliced celery · 1/2 cup sliced red onion, separated into rings |
· 6 oz bag fresh baby spinach · 3/4 cup fat free honey-Dijon salad dressing (such as Maple Grove Farms) · 1/2 cup (2 oz) shredded smoked Gouda cheese · 8 tsp sliced almonds, toasted |
Steps
|
1. Combine first 6 ingredients in a large bowl 2. Drizzle dressing over salad and toss well 3. Sprinkle each serving with 2 tbsp cheese and 2 tsp almonds |
|
Comments
|
Serves 4. I usually leave out the chicken. The smoked gouda is the key ingredient. As a fairly hard cheese it is lower in fat but definitely not low in taste. |
|
Green Jelly Salad |
Deirdre Doherty |
|
Ingredients
|
· 2 (3 oz) pkgs lime jelly powder · 1 tsp salt · 2 cups boiling water · 1 can (10 oz) crushed pineapple · ½ water · 3 tbsp vinegar |
· few drops Tabasco · 1 cup finely shredded cabbage · ½ cup shredded carrot · 2 tsp horseradish · 1 pkg (8 oz) cream cheese · ¼ cup sour cream |
Steps
|
1. Dissolve jelly powder and salt in boiling water 2. Stir in pineapple, water, vinegar and Tabasco 3. Chill until softly set 4. Fold in cabbage, carrot and horseradish 5. Pour into an 8” square pan rinsed in cold water 6. Chill until firm 7. Beat cream cheese and sour cream until smooth 8. Spread over chilled gelatin mixture and chill 1 hour |
|
Comments
|
Popular at Davidson Crescent at holiday meals. |
|
Mexican Bean Salad |
Genevieve Grimes |
|
Ingredients
|
· 15 oz can black beans · 15 oz can kidney beans · 15 oz can cannelloni beans · 1 green bell pepper, chopped · 1 red bell pepper, chopped · 10 oz package frozen corn kernels · 1 red onion, chopped · 1/2 cup olive oil · 1/2 cup red wine vinegar |
· 2 tbsp fresh lime juice · 1 tbsp lemon juice · 2 tbsp white sugar · 1 tbsp salt · 1 clove crushed garlic · 1/4 cup fresh cilantro · 1/2 tbsp ground cumin · 1/2 tbsp ground black pepper · 1 dash hot pepper sauce · 1/2 tsp chili powder |
Steps
|
1. Rinse and drain beans 2. In a large bowl, combine beans, bell peppers, corn and onion 3. In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and pepper 4. Season to taste with hot sauce and chili powder 5. Pour olive oil dressing over vegetables; mix well 6. Chill thoroughly and serve cold |
|
Comments
|
My coworker Bev made this for our Mexican potluck day. She replaced the sugar with 3 packs of equal. I suggest making this well ahead of time to allow the flavors to mix. |
|
Strawberry Dressing Spinach Salad |
John Grimes |
|
Ingredients
|
Strawberry Dressing · 1 cup fresh strawberries, rinsed and stemmed · ¼ cup olive oil · ¼ tsp salt · 2 tbsp balsamic vinegar · 1 tbsp chopped fresh basil · 1 tbsp water · Pinch of ground black pepper |
Salad · Spinach · Walnuts |
Steps
|
Strawberry Dressing 1. Combine all of the dressing ingredients and blend using a blender. 2. Add pepper to taste Salad 1. Combine spinach and walnuts, pour dressing over. |
|
Comments
|
The dressing is sweet and different. It’s excellent as a salad course in a multiple serving meal. |
|
Strawberry Spinach Salad |
Genevieve Grimes |
|
Ingredients
|
· 1 pound spinach · 1 quart sliced strawberries · 1/2 cup sliced almonds, lightly toasted · 2 tbsp sesame seeds · 1 tbsp poppy seeds |
· 1/2 cup white sugar · 2 tsp minced onion · 1/4 tsp paprika · 1/4 cup white wine vinegar · 1/4 cup cider vinegar · 1/2 cup olive or vegetable oil |
Steps
|
1. Toast almonds over medium heat (with cooking spray or butter) 2. In large bowl combine spinach, almonds and strawberries 3. In medium bowl whish together remaining ingredients 4. Toss with spinach just before serving |
|
Comments
|
This salad is wonderful in early summer. You may wish to reduce the sugar to 1/3 cup or replace the strawberries with 1 cup dried cranberries. |
|
Broccoli and Cauliflower with Cheese |
Harriet Grimes |
|
Ingredients
|
· 2 heads broccoli · 1 head cauliflower · 3 tbsp butter · 2-3 tbsp flour |
· 1 1/2 cups milk · 1 1/2 cup grated extra old cheddar · pepper to taste |
Steps
|
1. Blanche cauliflower and broccoli (steam, broccoli should still be green and fairly firm) 2. Place in 13 X 9 pan 3. Melt butter in frying pan 4. Add flour and mix until the lumps are gone and it forms a paste 5. Slowly add milk with whisk and cook until thickened 6. Add cheese; stir and cook until melted 7. Pour cheese sauce over cauliflower and broccoli 8. Sprinkle with paprika for color 9. Bake to heat through but not boil at 350° for 15-20 minutes |
|
Comments
|
If the sauce does not thicken, mix 1 tbsp flour with cold water to make a paste. Then add a small amount of sauce to paste, mix and add to sauce. If too thick add more milk. Note: These amounts are approximate as I do not have an actual recipe for this dish. |
|
Cranberry-Apple Relish |
Ruth Grimes |
|
Ingredients
|
· 4 oz dried apricots · 3 seedless oranges · 1 cup sugar |
· 12 oz pkg fresh cranberries, washed · 1/4 cup water · 1 red delicious apple, cored peeled and diced |
Steps
|
1. With scissors cut apricots. Reserve. 2. Peel and section oranges 3. Cut meat out of orange and squeeze juice from membrane. Reserve sections. 4. Bring orange juice, water, sugar and cranberries to a boil 5. Reduce heat and cook just until berries begin to pop 6. Remove from heat and cool 5 minutes 7. Pour cranberry mixture over apricots and let stand ten minutes 8. Stir in oranges and apple 9. Refrigerate until ready to serve 10. Relish thickens upon standing 11. Makes 3 1/2 cups |
|
Comments
|
I used large Navel oranges. |
|
Indian Potato Salad |
Steve Grimes |
|
Ingredients
|
· 6 cups cubed potatoes · 1 tsp salt · 1tsp turmeric, divided · Water · 1 cup carrots · 1 cup red pepper · 1 cup peas · 1 tbsp canola/olive oil · 2 tbsp fresh ginger |
· 1 tbsp coriander · 1 tsp cumin · 1/4 tsp cloves · 1/8 tsp cayenne · 4 oz cream cheese · 1/4 cup plain yogurt · 2-3 tsp lemon juice · Salt to taste |
Steps
|
1. Cook the potatoes, salt, 1/2 tsp turmeric and water for 10 minutes 2. Steam the carrots, red pepper and peas until tender. Carrots should start steaming sooner, since they take longer. 3. Simmer ginger, coriander, cumin, cloves, 1/2 tsp turmeric and cayenne in oil for about one minute, stirring so spices don’t burn. 4. Remove potatoes from cooking pot and pour off water. Now combine everything above into a large bowl with the cream cheese, yogurt, lemon juice and salt. 5. It helps to do this while everything is still warm so the cream cheese will mix easily. 6. Serve garnished with fresh parsley, cilantro, mint, or whatever would please you |
|
Comments
|
This is a good variation on American potato salad. I doubt this in Indian, but rather just uses traditional Indian spices. The colors are fantastic. The vegetable quantities are approximate. |
|
Peter’s Winter Vegetables |
Elizabeth Doherty |
|
Ingredients
|
· 2 carrots, julienned · 1 celery stalk · 1/2 cup turnip, julienned · 1 cup brussel sprouts · 8 small whole onions · 1 cup chicken stock · 1/4 cup butter |
· 2 tbsp lemon juice · 1 tbsp sugar · 1/2 tsp basil · 1/2 tsp savory · 1/4 tsp salt · Pepper to taste |
Steps
|
1. Cut carrots, celery and turnip in julienne strips 1/4” by 2” 2. Trim outside leaves from brussel spouts and peel onions 3. Combine stock, butter, lemon juice, sugar, herbs and spices 4. Bring to a boil and add veggies 5. Simmer for about 3 minutes; drain; reserve liquid; cool 6. Arrange veggies in greased 8 cu casserole and pour liquid (cooled) over 7. Cover and freeze 8. On the day before, thaw in the refrigerator overnight 9. Bake for one hour at 350° 10. Drain and serve |
|
Comments
|
It is a well known fact that some Doherty women do not cook willingly and are fortunate in that their significant others are MUCH better cooks than they are. When Peter cooks the main meal at family gatherings, we often have these vegetables – the adults like them and no pay attention to the children who don’t. This is prepared the day before and so is excellent for large events. Serves 8; preparation time: 15 minutes; cooking time: 3 minutes; reheating time: 1 hour. |
|
Pickled Beets |
Ford Doherty |
|
Ingredients
|
· 2 qts beets (cylindrical beets work well) · 1 ½ cup white vinegar · 1 cup honey · 1 cup water · 1 tsp pickling salt |
· 1 tsp allspice · 2 cups onion rings · 2 tsp each whole cloves, mustard seed and cinnamon sticks in a spice bag |
Steps
|
1. Cook the beets and cool enough to handle 2. Cut the ends off 3. Squeeze the beet to remove the slippery skin. The harder you squeeze, the fast the beet pops out. Kids love doing this but may need some supervision unless you don’t mind skinned beets flying into the living room. 4. Simmer vinegar, honey, water, salt, allspice and spice bag for 5 minutes 5. Add beets and onions and simmer for 20 minutes 6. Pack into hot sterile jars, cover with liquid and seal |
|
Comments
|
We still grow a crop of beets every year in our city back yard because of this recipe. Luckily beets are a relatively trouble-free crop here on the west coast. |
|
Potato Filling |
Laurie Grimes |
|
Ingredients
|
· 5 cups mashed potatoes · 6 cups cubed bread · 2 1/2 cups chopped onion (I usually don’t use this much) · 1 cup chopped celery · 3 tbsp melted butter |
· 1 tsp salt · 3/4 tsp pepper · 3 eggs · 1 tbsp flour · 1 cup milk |
Steps
|
1. Combine all but last three items 2. Beat eggs and butter, stir in milk 3. Pour into potato mixture and mix well 4. Add more milk if dry 5. Bake covered at 325° for 60 minutes 6. Uncover and let brown for 10 more minutes |
|
Comments
|
This is one of Grandma Grimes’s recipes served at Thanksgiving. |
|
Quick Cranberry Relish |
Ruth Grimes |
|
Ingredients
|
· 16 oz whole cranberry sauce · 1/2 cup chopped walnuts · 1/2 cup light raisins |
· 1/4 tsp cinnamon · 1/8 tsp cloves |
Steps
|
1. In a small bowl stir together sauce, walnuts, raisins and spices 2. Cover and chill 3. Stir before serving 4. Optional: sprinkle walnuts on top. 5. 12 Servings |
|
Comments
|
I added a small can of crushed pineapple. |
|
Red Cabbage |
Karen
Doherty |
|
Ingredients
|
· 3 tbsp butter · 2 tbsp chopped onion · 6 tbsp brown sugar |
· 3 tbsp vinegar or white wine · 6 cups shredded red cabbage |
Steps
|
1. Melt the butter. 2. Add the onion to the butter and sauté. 3. Add the sugar and the vinegar/wine and stir. 4. Cook for 25 minutes stirring frequently. |
|
Butternut Squash Soup |
John Grimes |
|
Ingredients
|
· 2 tbsp olive oil · 1 large onion (chopped) · salt (sea salt preferred) · 1 tbsp minced ginger root · 3 whole garlic cloves · 1 handful celery leaves (celery seeds can be substituted) · 3 - 4 sage leaves (optional) · 1 (2-in) cinnamon stick · 3 whole cloves |
· cheese cloth · ½ cup apple cider or juice · 4 cups vegetable stock · 3 lbs butternut squash (peeled, seeded, and chopped) · black pepper · nutmeg · unsalted butter (optional) · ground cinnamon · minced parsley (as garnish) |
Steps
|
1. In large kettle, warm oil under medium heat. Add onion and pinch of salt. Cook the onion for a few minutes. Turn heat to low and add ginger and garlic. Cook heat for 15 minutes 2. Wrapping the celery leaves, sage, cinnamon stick, and cloves in cheese cloth and tie it closed with string or a rubber band. Add to kettle. 3. Add apple cider, stock, and squash to kettle. Raise heat and bring to a boil. Reduce heat to low and cook for about 35 minutes. Squash should crush easily when done. 4. Remove the cheese cloth. Liquefy the soup (a handheld immersion blender is your best bet). 5. Season the soup to taste. When I make this recipe that usually means adding a lot of pepper, nutmeg, and cinnamon. Sometimes I add a hint of red pepper too. Use your imagination. 6. When serving I usually swirl in a pat of butter & cinnamon into each bowl. Then I garnish with parsley. |
|
Campbell’s Soup |
John H. Grimes |
|
Ingredients
|
· 1 can of Campbell’s Soup |
· 1 can of water or milk (as directed on can) |
Steps
|
7. Carefully open can, a can opener works well although a rock pick can also be used 8. Pour contents into saucepan. Use a spoon to completely empty contents. 9. Fill can with milk or water (as directed on can). Pour these contents into saucepan. 10. VERY CAREFULLY place saucepan on stove and turn burner on.. 11. Stir contents until mixed making sure that you’ve turned the correct stove burner on. 12. Heat soup until very warm (but not boiling). It is very important to check the status of the soup regularly (i.e. before water has boiled completely off). |
|
Corn Chowder |
Laurie Grimes |
|
Ingredients
|
· 1 cup chopped onions · 1 tbsp oil · 2 1/2 diced potatoes · 1/2 cup diced celery · 1/2 tsp dried dill · 1/4 tsp dried thyme |
· 1 bay leaf · 3 cups water · 1 cup green pepper · 4 cups fresh or frozen corn · 2 cups milk · Salt and pepper to taste |
Steps
|
1. Sauté onions in oil until translucent, stirring often 2. Add potatoes, celery, dill, thyme, bay leaf and water 3. Cover and simmer gently for about 5 to 10 minutes, until the potatoes begin to soften 4. Add peppers and corn and cook for another 5 minutes 5. Remove and discard bay leaf 6. Take out 2 cups of soup and mix one at a time with 1/2 milk each time 7. Puree until smooth and return to soup pot 8. Add salt and pepper to taste |
|
French Onion Soup |
Harriet Grimes |
|
Ingredients
|
· 3 tbsp butter · 2 large onions thinly sliced · 1 garlic clove minced · Salt and pepper to taste · 1 tbsp flour |
· 6-7 cups beef stock · Pinch of thyme · 6 slices French bread 3/4” thick · 1 cup grated Swiss cheese |
Steps
|
1. Melt butter in heavy frying pan and add onions and garlic 2. Stir and cook over medium heat about 10 minutes until onions are golden 3. Sprinkle with salt and pepper to taste 4. Sprinkle flour over onions and stir over medium heat 2-3 minutes 5. Pour in hot stock (you may used canned bouillon or soup cubes) and thyme and cover 6. Simmer 30 minutes 7. While soup is simmering, arrange bread on a cookie sheet and toast in a very hot over (450°-500°) turning slices now and then 8. Pour soup into an ovenproof casserole disk, 4 onion soup bowls, or individual casseroles (the bowls should be fairly full) 9. Place a slice of toast on each and sprinkle with cheese 10. Place dishes on a cookie sheet and bake in hot oven until cheese is melted and slightly browned on top, about 5-6 minutes |
|
Comments
|
Services 4 |
|
Lentil Soup |
Laurie Grimes |
|
Ingredients
|
· 4 tbsp olive oil · 1 medium onion, chopped · 1 green pepper, chopped · 2 tbsp flour · 16 oz can diced tomatoes · 4 carrots, diced |
· 1 can 48 oz can tomato juice · 2 cups water · 1 tsp celery salt · 1 # lentils, washed, soaked overnight |
Steps
|
1. Sauté onion and green pepper in olive oil 2. Add remaining ingredients and simmer until lentils are cooked, about 2-3 hours |
|
Potato Soup |
Genevieve Grimes |
|
Ingredients
|
· 1 lb bacon, chopped · 2 stalks celery, diced · 1 onion, chopped · 3 cloves garlic, minced · 8 potatoes, peeled and cubed · 4 cups chicken broth or enough to cover potatoes |
· 3 tbsp butter · 1/4 cup all purpose flour · 1 cup heavy cream · 1 tsp dried tarragon · 3 tsp chopped fresh cilantro · Salt and pepper to taste |
Steps
|
1. Cook bacon over medium heat until done 2. Remove bacon from pan and set aside 3. Drain off all but 1/4 cup of the bacon grease 4. In the bacon grease remaining in the pan, sauté the celery and onion until the onion begins to turn clear 5. Add the garlic and continue cooking for 1-2 minutes 6. Add the cubed potatoes and toss to coat 7. Sauté for 3-4 minutes 8. Turn bacon to the pan and add enough chicken broth to just cover the potatoes; cover and simmer until potatoes are tender 9. In a separate pan, melt the butter over medium heat and whisk in flour 10. Cook, stirring constantly, for 1-2 minutes 11. Whish in the heavy cream, tarragon and cilantro 12. Bring the mixture to a boil and cook, stirring constantly until thickened 13. Stir the cream mixture into the potato mixture 14. Puree about 1/2 of the soup and return to the pan 15. Adjust seasonings to taste |
|
Comments
|
I decided to give up some taste for a lower cal version. I used 12 oz reduced fat bacon and didn’t leave any of the fat in the pan. I used I Can’t Believe It’s Not Butter lite instead of butter and fat free half and half instead of heavy whipping cream. This is definitely comfort food. Serve with French bread. |
|
Tortilla Soup |
Genevieve Grimes |
|
Ingredients
|
· 1/2 cup diced onions · 6 cups vegetable or chicken broth · 1 can diced tomatoes (15 oz) · 1 chipotle pepper · Something hot (cayenne pepper/red chilies) to taste |
· 1/4 tsp garlic powder · Salt and pepper to taste · 1 tbsp (or more) chopped cilantro · Tortilla chips · Grated Monterey or sharp cheddar cheese |
Steps
|
1. Coat a large pan with cooking spray and cook onions for a few minutes until slightly soft 2. Add broth, tomatoes and chipotle pepper and bring to a low boil 3. Add spices (including cilantro) to your liking; broth should be fairly hot 4. Lightly crumble chips into individual bowls 5. Add soup and top with cheese 6. If desired, garnish with more cilantro, sour cream or avocados |
|
Comments
|
This is a recipe I always just throw together, so I’m guessing on the amounts. It is super fast and easy but is great on a cold day. The chipotle pepper gives it a smoky flavor. This is a really basic recipe; you can add chicken, beans or vegetables to make it heartier. |
|
|
If a Recipe Calls for |
You Also Can Measure It
This Way |
|
1 dash |
2 or 3 drops (liquid) or less
than 1/8 teaspoon (dry) |
|
1 tablespoon |
3 teaspoons or 1/2 ounce |
|
2 tablespoons |
1 ounce |
|
¼ cup |
4 tablespoons or 2 ounces |
|
1/3 cup |
5 tablespoons plus 1 teaspoon |
|
½ cup |
8 tablespoons or 4 ounces |
|
1 cup |
16 tablespoons or 8 ounces |
|
1 pint |
2 cups or 16 ounces or 1 pound |
|
1 quart |
4 cups or 2 pints |
|
1 gallon |
4 quarts |
|
1 pound |
16 ounces |
Most of the following substitutions are for emergency situations only — when you have run out of an essential ingredient and need a very specific replacement.
For thickening soups, stews, and sauces:
For flour:
For leavening agents in baked goods:
For dairy products:
or l cup skim milk plus 2 teaspoons melted butter
or l cup water plus 1/3 cup powdered milk
or l cup soy milk
or l cup buttermilk plus 1/2 teaspoon baking soda
or 1/2 cup evaporated skim milk plus 1/3 cup water
or l cup minus 1 tablespoon milk, plus 1 tablespoon lemon juice
or white vinegar after standing 5 to 10 minutes
For eggs:
For sweetening:
Miscellaneous substitutions:
Note: This was taken from Cooking for Dummies
|
|
Angelica = archangel = ground ash =
masterwort Pronunciation: an-JEL-ih-ca
Notes: Angelica is prized for its
crunchy stems, which are often candied and used to decorate baked
goods. You can also use the leaves and stems to add a celery flavor to
liqueurs, sauces, and vegetable side dishes. Substitutes: lovage (This also tastes
like celery, and the stems can be candied like angelica.) OR tarragon |
|
|
Basil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients. There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties. Use dried basil only in a pinch--it's not nearly as flavorful as fresh. Substitutes: oregano OR thyme OR
tarragon OR summer savory OR equal parts parsley and celery leaves OR
cilantro (This works well in pesto.) OR mint (especially in Thai
cuisine) |
|
|
Bay Leaf = bay laurel leaf = laurel leaf = sweet
bay laurel leaf Equivalents: One whole leaf = 1/4 teaspoon crushed. Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves. Notes: Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats. It's best to add whole leaves, then remove them before serving the dish. The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor. Dried leaves are a good substitute for fresh. Substitutes: Indian bay leaves OR
boldo leaves (stronger flavor) OR juniper berries (to flavor meat) |
|
|
Bergamot Substitutes: mint |
|
|
Borage Pronunciation: BORE-idge
or BURR-idge or BAHR-idge Notes: Borage is best known for its attractive blue flowers, but Europeans sometimes use the leaves as an herb in salads and soups. Borage has a mild flavor that's been likened to that of cucumbers. The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. Substitutes: spinach OR escarole OR burnet |
|
|
Chervil = French parsley Pronunciation:
CHUR-vil Notes: This feathery green
herb tastes like a subtle blend of parsley and anise. It's far more plentiful
in Europe than in America. Avoid the dried version--it has very little
flavor. Substitutes: cicely OR parsley + tarragon
OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that
usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill
OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives
(especially with eggs) OR dill weed (good for flavoring vinegars) |
|
|
Chives Notes: These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried. Substitutes: green onion tops (These have a
stronger flavor and wider shoots. If using them as a substitute for minced
chives, slice them lengthwise several times before mincing.) OR Chinese
chives (more flavorful) |
|
|
Cicely = sweet cicely = Spanish chervil = sweet
chervil Notes: This fern-like herb has a strong
anise flavor. It's not well known in the United States, but it's
popular in Scandinavia, where it's often used to flavor desserts. Substitutes:
fennel leaves OR chervil (milder anise flavor) |
|
|
Curly parsley = curly-leaf parsley Notes: This has less flavor than Italian parsley, but it makes a terrific garnish. Don't bother buying dried parsley--it has very little flavor. Substitutes: Italian parsley OR
chervil OR celery tops OR cilantro |
|
|
Dill Leaf = dillweed = dill weed Notes: You can find soft, feathery sprigs of dill leaves in markets throughout the year. Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces. Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Avoid dried dill; it has very little flavor. And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another. Substitutes: tarragon (especially in
sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks
very similar) |
|
|
Hyssop Pronunciation: HISS-up Notes: The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs. Don't waste your time drying the leaves--they'll lose almost all of their flavor. Substitutes: sage |
|
|
Italian ParsleyNotes: This is the best parsley to use for cooking--it has more flavor than the more common curly parsley. Avoid dried parsley; it has very little flavor. Substitutes: curly parsley OR chervil
OR celery tops OR cilantro |
|
|
Lemon Balm = balm = melissa = bee balm Notes: Cooks use this herb in
teas, salads, jams, and soups. The fresh leaves also make an attractive
garnish. Substitutes: bergamot (herb) OR
lemon zest |
|
|
Lemon Thyme Notes: This variety of thyme has a
lemony flavor. Substitutes: thyme + dash lemon zest |
|
|
Lemon Verbena = verbena Pronunciation: ver-BEE-nuh Notes: This has a strong lemon flavor that works especially well in teas and vegetable dishes. If you can't find it in the spice section, cut open lemon verbena teabags. Substitutes: lemongrass OR lemon zest |
|
|
Lovage = wild celery = smallage = smellage Pronunciation: LOVE-age Notes: Lovage tastes like celery, but it's even more pungent and flavorful. The only drawback but it can't withstand long cooking like celery can. Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute. Substitutes: equal parts parsley and celery leaves OR Chinese celery OR celery leaves (milder) OR parsley OR chervil |
|
|
Marjoram = sweet marjoram = knot marjoram = knotted
marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1
teaspoon dried. Substitutes: oregano (This is very
similar, but not as sweet and mild as marjoram. Substitute two parts of
oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer
savory |
|
|
Opal Basil Notes: Opal basil has purple leaves and a longer shelf life than sweet basil, but the two can be used interchangeably in most recipes. Substitutes: sweet basil |
|
|
Oregano = wild marjoram = pot marjoram Pronunciation: uh-REG-uh-no Equivalents: 1 tablespoon fresh = 1 teaspoon dried Notes: Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas. Mexican oregano has a mintier taste than ordinary oregano. If you can't find it fresh, dried oregano is a good substitute. Substitutes: marjoram (This is very similar,
but milder and sweeter. Substitute two parts of oregano for three parts
of marjoram.) OR thyme OR basil OR summer savory |
|
|
Parsley Notes: Parsley is prized both
for its looks and for its fresh, grassy flavor. There are two common
varieties: the mild curly parsley and the more flavorful Italian
parsley. Use curly parsley if you want looks and Italian parsley if you
want flavor. Parsley doesn't hold up well to cooking, so add it to
cooked dishes at the very last minute. Frozen parsley is a good
substitute for fresh, but dried parsley adds only color. Substitutes:
chervil OR celery tops OR cilantro |
|
|
Rosemary Equivalents: 1 tablespoon fresh = 1 teaspoon dried Notes: The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh. Substitutes: sage OR savory OR thyme |
|
|
Sage Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Sage is often combined
with other strong herbs to flavor meat dishes and poultry stuffings.
Use it sparingly; a little goes a long way. Dried sage is an excellent
substitute for fresh. Substitutes: poultry seasoning OR
rosemary OR thyme |
|
|
Savory Notes: This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats. There are two varieties: winter savory and the milder summer savory. Winter savory is best suited to slowly cooked dishes like stews. Substitutes: thyme (stronger flavor)
OR thyme + dash of sage or mint |
|
|
Summer Savory Notes: Summer savory is milder
than winter savory. Substitutes: thyme (stronger
flavor) OR thyme + dash of sage or mint |
|
|
Sweet Basil = Italian basil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: This is widely used
throughout the Mediterranean region to make tomato sauces, pesto, and other
dishes. Substitutes: sweet Asian basil (Use twice as many
leaves. Sweet Asian basil is more flavorful, and doesn't wilt as easily
when cooked.) OR pesto (Basil is an important ingredient in most pestos.) OR
oregano OR thyme OR tarragon OR summer savory OR equal parts parsley
and celery leaves OR cilantro (This works well in pesto.) OR mint (especially
in Thai dishes) |
|
|
Tarragon Notes: The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes. Use it sparingly--a little goes a long way. Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch. Substitutes: dill OR basil OR
marjoram OR fennel seed OR anise seed OR angelica |
|
|
Thyme Pronunciation: TIME Equivalents: 1 tablespoon fresh = 3/4 teaspoon dried Notes: This herb is widely used in Mediterranean countries to flavor stews and meat sauces. It's often used in combination with other herbs, like rosemary, parsley, and oregano. Use dried thyme only in a pinch--fresh thyme is far more flavorful. Substitutes: omit from recipe OR
herbes de Provence (This blend contains thyme.) OR poultry seasoning
(This blend contains thyme.) OR Italian seasoning (This blend contains
thyme.) OR savory OR marjoram OR oregano |
|
|
Winter Savory Notes: This perennial herb has a stronger flavor than its annual relative, summer savory. Substitutes: summer savory (milder) OR
thyme (stronger flavor) OR thyme + dash of sage or
mint |
