Thursday, March 11, 2010
Strawberry Rubarb Coffee Cake- Sonja Schaat
strawberry rhubarb coffee cake
Ingredients:
• Filling:
• 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
• 2 pints fresh strawberries, mashed
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• .
• Cake:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine, cut in small pieces
• 1 1/2 cups buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• .
• Topping:
• 1/4 cup butter or margarine
• 3/4 cup all-purpose flour
• 3/4 cup sugar
Preparation:
In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.
Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.
Bottled Cake- Apple Cake with Butter Sauce- Elaine Gunderson
Apple Cake
2eggs
1cup oil
2 cups sugar
1tsp salt
1tsp vanilla
1tsp soda
21/2 tsp cinnamon
2cups flour
1qt jar apple pie filling
1 cup chopped nuts
Mix eggs and add oil together then add sugar. Do not use a beater. Add dry ingredients and apple pie filling. Mix till all is moist then pour into a 9x13 pan. Bake 350 for 1 hour.
Provencal Tomato Soup- Sonja Schaat
Provencal Tomato & Red Pepper Soup
2 Tab. Vegetable oil
5 shallots, finely chopped
3 red bell peppers, finely chopped
3 cloves garlic finely chopped
1-1/2 lbs. Fresh tomatoes, skinned & chopped * or 1 quart bottled tomatoes
1 tsp. sweet paprika
½ tsp dried thyme
½ tsp dried tarragon
¼ tsp. pepper
¼ tsp. salt
1 bay leaf
3 c. chicken broth
2 tsp. brown sugar
Salt & Pepper to taste
½ c. whipping cream
Add each vegetables one at a time, cooking each till soft. Then add listed ingredients from tomatoes through chicken broth. Bring to boil; reduce heat and simmer 20 minutes. Discard bay leaf. Add rest of ingredients and heat through. Garnish with extra, fresh thyme. Serves 6.
Chili- McKenzie Sonderegger
McKenzie Sonderegger Chili
1 lb ground beef
1 cup chopped onion
½ green pepper chopped
2 cans chili beans
1 can kidney beans
1 can diced tomatoes
1 can diced tomatoes with green chilis
1 bottle salsa juice (see salsa recipe)
2 T Chili Powder
1 tsp cumin
Salt to taste
Brown beef and onions add beans and tomatoes and heat. Add spice and serve with sour cream and cheese.
Frozen Beets- Ena Taylor
Freezing Beets
Scrub beets with brush and leaving 1" stem and cover with water and boil until tender.
Remove skin and cube and put in freezer bags
To Fix: Fry in butter with chopped onions
any questions please call or email, ena
Pesto Bread- Sonja Schaat
Pesto (Basil-Garlic Sauce)
1 c. shopped fresh basil leaves
½ c. freshly grated imported Parmesan cheese
½ c. pine nuts
½ c. shopped fresh parsley
½ c. olive oil
1 tsp. salt
¼ tsp. pepper
3 cloves garlic
1. Place all ingredients in food processor or blender. Cover and process until smooth.
2. Use sauce immediately or cover and refrigerate up to 5 days or freeze up to 1 month.
Originally from Genoa, pesto is now used throughout Italy and America. It’s a highly versatile sauce made with basil that adds a fresh, pungent flavor to pasta, vegetables, bruschetta and salads. There are variations of pesto using combinations of other herbs, including parsley and mint, and other nuts, such as walnuts, in the place of pine nuts, but the classic recipe here is favored over all. When you find fresh basil, be sure to make extra batches of pesto. You can freeze it for later use (don’t add the cheese until you thaw the pesto), so you can enjoy a taste of summer all year long.
Italian Tomato and Bread Salad
4 c. 1” pieces day-old Italian or other firm-textured bread
2 med. tomatoes, cut into bite-size pieces
2 cloves garlic, finely chopped
1 med. green bell pepper, coarsely chopped
1/3 c. chopped fresh basil leaves
2 Tab. chopped fresh parsley
1/3 c. extra-virgin olive oil
2 Tab. red wine vinegar
½ tsp. salt
1/8 tsp. pepper
1. Mix bread, tomatoes, garlic, bell pepper, basil and parsley in glass or plastic bowl.
2. Shake remaining ingredients in tightly covered container. Pour over bread mixture; toss gently until bread is evenly coated. Cover and refrigerate at least 1 hour until bread is softened and flavors are blended but no longer than 8 hours. Toss before serving.
Corn and Bacon Casserole- Sonja Schaat
Corn and Bacon casserole
6 bacon strips
½ cup chopped onions
2 tablespoons all-purpose flour
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
1 cup (8 oz.) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 min. more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, an half of the bacon; mix well. Pour in to a 10qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees for 20-25 mins. or until hated through. Sprinkle with chives. Yeild: 6-8 servings.
Celery with Almonds- Sonja Schaat
Celery with Almonds
1 Tab. margarine
2 T. slivered almonds
2 c. diagonally sliced celery
½ Tab. chicken bullion powder
1 tsp. instant minced onion
¼ tsp. accent (seasoning salt)
¼ tsp. sugar
1/8 tsp. garlic powder, optional
1/8 tsp. ground ginger
Melt margarine in frying pan; add almonds and stir until nuts are slightly colored. Remove nuts.
Add remaining ingredients to fat in pan. Stir until mixed. Cover and cook, stirring occasionally, for 15 minutes or until celery is tender-crisp.
Add sautéed nuts.
Gingered Peas- Sonja Schaat
Gingered Peas
1 ½ c. sliced mushrooms
1 Tab. margarine
3 Tab. minced fresh ginger
1/3 c. fresh chives
16 oz. peas
1 ½ c. water
8 oz. can sliced water chestnuts
2 Tab. chicken bouillon
2 Tab. cornstarch
½ c. water
Sauté mushrooms in margarine 3 minutes. Add chives and fresh ginger. Meantime, combine peas and 1 ½ c. water. Steam peas for 3 minutes over medium heat. Combine bouillon, cornstarch, and water. Stir into pea mixture. Add mushroom mixture and water chestnuts to peas as well. Cook an additional 2 minutes, stirring occasionally.
*Note: It is easy to overcook peas.
Steamed Fresh Vegetables
Steam your choice of fresh vegetables in 1” water 5-7 minutes over medium heat. Drain. Sprinkle lemon pepper to taste. Add snipped fresh herbs to taste. (Basil is a good one).
Green Beans with Hazelnut- Lemon Butter Sonya Schatt
Green Beans with Hazelnut-Lemon Butter
1 pound fresh green beans, cut
¼ c. butter or margarine
½ c. toasted chopped hazelnuts
1 Tab. lemon juice
1 tsp. minced fresh parsley
½ tsp. dried basil
½ tsp. salt
In a saucepan, cover beans with water; cover and cook until crisp-tender, about 8 minutes. Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through Drain beans; add the butter mixture and toss to coat. Serve immediately. Yield: 4 servings. Editor’s Note: Almonds may be substituted for hazelnuts.
Tuesday, March 9, 2010
Canned Salsa- McKenzie Sonderegger
SALSA
5-7 Jalopeno peppers
Approx. ¼ bushels tomatoes (chopped)—28 cups
1 med. Bunch celery cleaned and chopped fine
6 lg. Onions pealed and chopped
6-8 lg. Green peppers, chopped
4-5 lg. Red peppers, chopped
2 cloves garlic (whole bunches) cleaned and chopped
3 T. salt
1T. black pepper
1 cup sugar
3 small cans tomato sauce
41/2 cups cider vinegar
1/2 cup catsup
Mix all ingredients together. Bring to a boil then summer 20 minutes. Put large strainer in salsa and dip off 3 quarts liquid. (It’s a wonderful snappy tomato drink or really good in stew, chili or soup.) Bottle salsa and put on boiled lids. In pressure cooker, bring up to 5lbs. For 1 minute or in boiling water bath for 10 min.
Notes: Put 1-1/2 cups of the vinegar in a blender with the Jalopeno’s (seeds removed) and chop. They really burn your hands if you chop them be hand. (Use rubber gloves.)
Makes approx. 21 pints and the 3 quarts of juice. Cold pack the juice for 10 minutes.
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