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Pesto
2-4 bulbs (yes, whole bulbs)
2-4 cups packed fresh basil and/or mixed greens (spinach, parsley)
1/2-1 cup olive oil
1/2 cup walnuts or pine nuts
1/2 cup Parmesan cheese, grated
Blend about 1/3 ingredients at a time in a food processor. Add oil a little at a time until sauce is thick and smooth. Sample a spoonful. If your eyes don't water and your throat doesn't burn, you need to add more garlic. Serve liberally on pasta, potatoes, bread, oatmeal, fresh fruit cups, dark chocolate, whatever.
Seven-Layer Bars
In a 9 by 13-in. pan melt 1 stick margarine or butter. Sprinkle 1 cup graham cracker crumbs into butter/margarine, 1 (6-oz.) package of chocolate chips, 1 6 oz. package butterscotch chips, 1 cup coconut, 1 cup nuts. Keep ingredients in layers. Over this pour 1 can sweetened condensed evaporated milk. Bake 20 to 30 minutes at 350.
Swedish Aggkaka (Egg pancake)
1/4 c. butter or marg.
3 eggs (from the girls-best)
2 c. milk (reg. or soy)
1/4 - 1/2 c. sugar
1 c. flour
*I have to say that I usually add more eggs and cut the milk a little- KA
Pre heat oven to 450 degrees
Mix eggs, milk, sugar, salt & flour well. Place better in a 13 x 9 baking pan, melt in the oven. Take pan out, pour batter into pan and bake for 20 minutes.
Serve immediately.
Swedish suggestions- pierce each serving several times and serve with lemon juice and powered sugar.
Toimi and Wintermoon suggestions- butter, maple syrup, jam, fresh/ frozen berries or sauce.
MINNESOTA SALAD (with wild rice, blueberries and maple syrup, yummm ) from musher friend Sarah Levar
Dressing: mix well:
1/3 c. apple cidar vinegar
1/4 c. minced onion
2/3 c. maple syrup
1 T. brown mustard
1 c. oil (I used olive)
Nuts:
3 c. walnuts &/or pecans -chopped
1 T. cinnamon
1/2 t. cayenne
1 t. white pepper
1/2 t. salt (didn't use)
1 t. allspice
1/4 t. ginger
2 T. sugar (I use brown)
Saute or roast nut mixture with 1 T. butter 10-15 min. Let cool and dry
Just before serving mix dressing, nut mixture with baby greens or any combination of greens you like. Add blueberries (fresh or frozen), cooked wild rice and craisins. Can use 1/2 recipe & freeze rest of nuts and refrig dressing.
Bread Stuffing
You will need the following:
8-10 cups 3/4 inch diced bread
4-6 cups add ins (see below)
up to 5 seasonsings
2-3 cups liquids
2-4 T. olive oil/butter
2 eggs
1. Cut Bread- let dry for 1 day uncovered on counter or 275F in oven (stir every 10 minutes for 15-45 minutes)
2. Pick any Add-ins and cook on stove (4 to 6 cups total) (gives personality!)
Celery 1 to 2 cup
Pepper (red or green) 1/2 to 1 cup
Onions 2 to 3 cups
Fresh mushrooms 1 to 2 cups
Garlic 2 to 4 cloves
Carrots 1 to 2 cups
Apple 1 to 1 1/2 cups
Sausage (or other meat) up to 1lb
Raw (dried fruit, nuts, dehydrated tomato, olives)
3. Mix and Season - In large bowl toss bread with add-ins and seasonings (up to 5) (parsley, sage, thyme, oregano, chili powder, cumin, salt, pepper)
4. Moisten Stuffing
For most breads 2 cups liquid is enough. Start with 2 cups and if liquid isn't immeadiately absorbed and pools at the bottom of the bowl, that should be enough. Toss mixture occasionally and liquid will be absorbed. At first bread cubes may feel et on outside and dry on inside but they will even out as they cook. If..... bread immediately sucks up 2 cups add an additional 1/2 to 1 cup. Bread should be moist but not soggy.
5. Taste and enrich (add additional ingridients as desired) Stir in beaten eggs.
6. In greased pan. Bake at 375F for 50-60 minutes. For first 30 minutes of baking cover pan with tin foil. Remove foil til top is brown and crisp.
7. Serve and Enjoy!!!
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Fran's Hot Cereal
Mix together equal parts of: rolled oats, rolled wheat, rolled barley, cracked wheat, soy grits. Then add whatever interest you: cinnamon, dates, raisins, craisins, nuts, sunflower seeds...
Boil 1 part cereal to 1-1/2 to 2 parts water for six minutes, stirring as little as possible. (Cooking time will vary depending on quantity.)
Fran's recommendation is to top with butter and brown sugar.
Wild Rice Mushroom Soup
Cook and drain:
1/2 cup wild rice
1 cup water
pinch salt
Cook in heavy saucepan:
2-3 cups sliced mushrooms
1/4 cup butter
1 small onion, chopped
1 garlic clove, minced
Mix 1/4 cup flour into mushroom mixture until well blended.
Add 2 cups chicken broth, stirring constantly.
Add rice.
Add 2 cups half and half, stirring constantly and not letting boil.
Add cayenne to taste.
Bran Flax Muffins
In large bowl, Mix together 1 1/2 cup Unbleached White Flour
3/4 cup Flaxseed Meal
3/4 cup Oat Bran
1 cup Brown Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
Stir in:
1 1/2 cup Shredded Carrots
2 Peeled & Shredded Apples 1/2 cup Raisins
1 cup chopped nuts optional In separate bowl combine: 3/4 cup Milk
2 Eggs beaten
1 tsp vanilla
Mix liquid ingridients into dry ingridents until moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350F for 15-20 minutes. Makes 15 muffins
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