Fisherman's Stew

Ingredients:

1 T olive oil
4 onions sliced
6 lg. cloves of garlic minced
1 green bell pepper chopped
1 red bell pepper chopped
1/2 cup chopped parsley
1 1/2 tsp ground coriander
2 lbs. fish such as haddock, cod, or sea bass cut into bite size pieces
1 lg. can peeled and chopped tomatoes with juice
6 medium potatoes halved then sliced
1 bay leaf
salt and fresh ground pepper to taste
1 cup dry white wine


Directions:

In a deep stove top casserole with a lid, warm the oil over medium heat. Saute the onions, garlic, bell pepper, and parsley until the onions are golden. Stir in the tomatoes, potatoes, bay leaf, salt, pepper, coriander and wine. Add just enough water to cover and simmer for about 30 minutes. Add the fish and simmer 15 minutes more. Serves 6 to 8.

Chocolate Chewies

Ingredients:

1/2 cup unsalted butter
4 oz. unsweetened chocolate
2 cups sugar + 1/2 cup sugar for rolling
3 eggs
1 1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

Directions:

Cream butter, melt the chocolate in a double boiler. Blend chocolate into the butter with two cups of sugar. Beat in the eggs one at a time. Add the vanilla. Add dry ingredients. Chill dough for two hours, enough dough for about fifty cookies. Roll into balls, roll in sugar. Place on ungreased cookie sheet. 350 degrees for 9 or 10 minutes.

Grilled Peaches 
with Amaretto Mascarpone

Mix together :

Favorite Meatloaf 

Mix together with your hands:

2 1/2 pounds lean ground beef
1 Log Jimmy Dean Sausage (I prefer Sage)
1 cup of crushed saltine
4 beaten eggs
1 16 ounce can of tomato sauce
Salt and Pepper to taste
A liberal sprinkle of Italian herbs
I probably use at least 2 tablespoons

Shape mixture into 2 loaves. Use 5 x 9 inch baking pans. Bake at 350 for 1 to 1 1/4 hours.

Oil Roasted Summer Vegetables 

In this method of cooking the vegetables, the oil keeps them from drying out and the salt draws out their natural moisture, concentrating the flavors of the vegetables. They will be sweet and intense.

I use:
an assortment of halved squashes
baby eggplants
green beans
new potatoes

Wash and dry vegetable and arrange them in a shallow baking dish large enough to hold them in a single layer. Drizzle them with olive oil then sprinkle liberally with coarse salt and fresh ground pepper. (This dish will take more salt than you think) Set the baking dish in the center of the oven and bake at 375 degrees. Vegetables will not all cook at the same rate. Squashes will cook first, green beans will take a little longer and the potatoes can take about an hour. Remove the veggies as they become tender and arrange on a serving platter. Serve them at your leisure.

SEE’S FUDGE

Boil together 4 ½ cups white sugar
1 large can evaporated milk
Stir constantly to avoid scorching about 12 minutes
In a large mixing bowl put ½ pound of butter
2 ½ cups chocolate chips
1 pint marshmallow cream

Pour the hot syrup over the above mixture and beat vigorously until cool

Add 2 tsp. vanilla
2 cups chopped nuts, your choice

Let stand 12 to 14 hours in greased pans before cutting and serving.

Meal in a Meatball Soup

Serves 6
1 1/2 lbs ground meat (turkey, hamburger, or chicken)
3/4 C uncooked rice
4 tsp salt
1 1/2 tsp pepper
1 1/2 tsp paprika
1 1/2 tsp savory
Flour
2 1/2 qts water
1 bunch scallions, sliced (white part only)
1 green pepper, chopped
3 carrots, peeled and sliced
1 16 oz can chopped tomatoes
2 sm yellow chilies, seeded and cut into small strips
(if unavailable use 3/4 tsp Tabasco)
1/2 bunch parsley, minced
3 eggs
juice of 2 lemons
red pepper flakes
fresh grated Parmesan cheese

Combine water, scallions, and green pepper, carrots, tomatoes, 2 tsp salt, and 1 tsp pepper in large kettle. Cover, bring to a boil, reduce heat and simmer 30 minutes. 
While you're simmering, combine turkey, rice, 2 tsp salt, 1/2 tsp pepper, paprika, and savory. Mix lightly but thoroughly. Form into 1 inch meatballs, then roll in flour.
After 30 minutes add meatballs to soup, cover, bring to a boil again. Reduce heat and simmer 20 minutes. Add chilies, cover, and simmer 40 minutes or until rice in meatballs is cooked. Add parsley during last 5 minutes of cooking. Taste and adjust seasonings.
Beat eggs with lemon juice. Add a little hot liquid to egg mixture, then slowly stir into soup.
Serve immediately in warm soup bowls with red pepper flakes and Parmesan on the side. Great with a good chunk of French bread and a salad.

I have never cooked anything of Dinah's that wasn't wonderful. She was a fabulous cook and a super nice lady. I miss her.

Nacho Mama's Turkey Recipe!

1 turkey (any weight up to 22 pounds)

MARINADE-- in a bowl combine:
1 cup oil
1 tsp. celery seed
1 tsp. beau monde
2 T. paprika
4 cloves garlic, minced or 2 T. dehydrated minced garlic

You may want to reserve about ¼ C. for the last hour of basting the turkey. I don’t bother with it myself…read on.

For the best flavor, marinate and refrigerate the turkey 2 days before roasting it. The turkey may be stuffed and refrigerated the day before cooking, provided both the dressing and the turkey are cold before stuffing. Remember to only fill the turkey ¾ full, as it will expand when it’s cooked. Any extra dressing can be wrapped loosely in foil and roasted for the last hour with the turkey. I prefer not to stuff my turkeys. I put my dressing in a loaf pan, cover it with foil and put it in the oven with the turkey for the last hour.

1.Remove the giblets and rinse the turkey well, inside and out. Pat it dry with paper towels. (The first time I cooked a turkey, Al kept asking, "Where are the giblets?" He loves the giblets. I didn’t know they were inside the bird until Al carved the bird and out came that little bag full of giblets right in front of my mother-in-law!)

2.Marinating the turkey: Remove any rings on you fingers! Rub the marinade all over the bird, inside and out. Then with the breast side up, gently ease your hands between the skin and the breast meat, pushing the skin away from the flesh. Be careful not to tear the skin and don’t use scissors. Once the skin is loosened, dip your hands in the marinade and generously rub it on the breast meat under the skin. Lay the turkey on a roasting rack over a large roasting pan, gently cover it with foil and refrigerate it for at least 1 day, 2 days is best.

3.Roasting the turkey: Preheat the oven to the proper temperature for your turkey’s weight. (See timetable below). Open a brown paper bag, turn it seam side up and brush the inside of the bottom of the bag with cooking oil. Put the turkey into the bag, head first and breast down. The tail and the drumsticks will be at the open end. Close the bag with paper clips or staples. Return the bag and the bird to your roasting rack in your roasting pan and put it in the oven. If any of the marinade leaked into the roasting pan, not to worry. When you make your gravy it will taste great. When the turkey is done remove the roasting pan from the oven and slit the bottom of the bag so all the juices can run out into the pan. At our house, we let the bird rest for about 15 minutes while we separate the fat from the pan juices and make a light gravy by heating the juices and adding a little mixture of flour and water. Then while Al carves the turkey and puts it on a warm platter, I put out the rest of the buffet. It times out perfectly and is always a great success.

If you are someone who needs the perfectly browned, breast- side- up- at- the- table- turkey, you will want to open the bag about 30 minutes to an hour early, pour the juices aside to be de-fatted. Turn the bird on it’s back, breast side up and return it to the oven until it’s done, basting it a few times with the marinade you have set aside. This turkey is so delicious, as I said, I don’t bother with it myself.

ROASTING TIMETABLE

12 to 15 pounds, unstuffed 325 degrees 20 to 25 minutes per pound

12 to 15 pounds stuffed 325 degrees 25 to 30 minutes per pound

16 to 22 pounds stuffed or unstuffed 300 degrees 20 minutes per pound

Actually if you get sick of all the high calorie food during the holidays like we do, here's a wonderful low fat option that's become a family favorite at the Schultz house.

Serve it with a wonderful crusty bread and hearty red wine. Make it early in the day and then sit down and put your feet up.

Vicki's Minestrone

1 can garbanzo beans, rinsed
1 can red kidney beans, rinsed
1 T olive oil
1 large leek, chopped or 1 large onion, chopped
2 cloves of garlic, minced
2 medium carrots, chopped
1 large potato, diced
1 cup chopped celery
1 16 oz. can chopped tomatoes
6 cups of water
6 cups of vegetable broth
2 T Italian herbs
2  tsp salt
1 tsp fresh ground black pepper
1/2 cup of small elbow macaroni
2 cups of shredded cabbage
1 zucchini quartered and sliced thin
shredded mozzarella cheese for garnish

In a large soup pot in medium heat, warm the oil. Sauté the leek and garlic until soft; stir in the carrot, celery, and potato and sauté for 5 minutes. Stir in the beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and ground pepper. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Return the soup to a boil, and stir in the pasta. Cook for 10 minutes; then stir in the cabbage and zucchini, and cook until the cabbage is tender (6 minutes). Ladle the soup into heated bowls and garnish with the cheese. Serve hot! Serves 10 to 12.

Ahi Poke

8       ounces lean fresh Ahi (Tuna) cut into 1/4" dice
2T    Maui or another sweet onion chopped
1       Stalk green onion, chopped
1T     Sesame oil
2T     Soy sauce
1        small red chili pepper, chopped
2 tsp  toasted sesame seeds, optional
4 tsp  chopped pickle ginger, optional
Hawaiian or Sea Salt to taste

Place all ingredients in a bowl and mix thoroughly. 
Cover and refrigerate at least 30 minutes.  Appetizer for 4.