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 chopped onion
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. 

Vicki's Tabouleh

Ingredients:

1 cup of Bulgar wheat (I use the #2 medium)
1 bunch of parsley minced
juice of 2 lemons
1 to 2 T of good olive oil
3 T minced green onion
3 T minced fresh mint
2 tomatoes cubed
salt to taste


Directions:

Soak the Bulgar in 2 cup of hot water for about an hour. Drain it well. Toss in remaining ingredients, Mix well. Serve immediately or chilled.

Martha's Pea or Lentil Soup

Ingredients:

• 2 meaty hambones

• 1 pound dried peas or lentils

• 1 leek sliced

• 2 potatoes diced

• 1 tomato diced

• 4 pieces of bacon

• 1 small onion chopped

• salt to taste

• 1 T flour

• 1 pound kielbasa sausage sliced

Directions:

Put the hambones in a pot and fill it with water 3/4 of the way to the top. Add the peas or the lentils ( whichever you prefer). Add the leek, potatoes and tomato and simmer for 3 hours. Remove the hambones. Fry the bacon until crisp and set it aside to drain on paper towels. Sauté the onion in the bacon fat until tender. Mix the flour in with the onions and the bacon fat, whisk until the lumps are gone. Add some of the soup mixture a little at a time and whisk until nice and creamy. Pour all of it back into the soup pot, add any meat from the hambones plus the kielbasa sausage. Add salt to taste. Stir thoroughly.

Grilled Salmon Salad

Ingredients:

• 2 lbs fresh salmon filets, with the skin on 

• good olive oil           

• kosher salt

• fresh ground black pepper

• 1 C of celery, diced   

• 1 small red onion, diced

• 2 T minced fresh dill

• 2 T capers, drained

• 2 T raspberry vinegar

Directions:

Cut the salmon filets crosswise into 4 inch wide strips. Rub them with olive oil and sprinkle with salt and pepper. Spray the grill with a nonstick spray. Cook the filets over hot coals for 5-7 minutes on each side until they are rare on the inside. Remove to a plate, wrap with plastic and refrigerate until cold and firm. After the filets are cold, remove any skin that hasn't come off during grilling. Break the filets into very large flakes and put them into a bowl, adding any juice that has collected at the bottom of the plate. Add the celery, red onions, dill, capers, raspberry vinegar, 2 T olive oil, salt and pepper to taste. Mix well and serve cold or at room temperature.

Beef Stew

Ingredients:

• 2-3 lbs. beef chuck, cut in 1 inch cubes 

• 2 T. shortening           

• 2 t. Worcestershire sauce

• 3 cloves garlic, chopped

• 1 lg. onion, sliced

• 1-2 bay leaves

• 2 t. sugar

• 1 T. paprika

• 1 T. ground allspice or cloves

• 6 carrots, pared and quartered

• 1 lb. small white onions, peeled 

• 6 stalks celery

• salt and pepper to taste  

• 2 T. flour

Directions:

In Dutch oven, thoroughly brown meat in hot shortening, turning often. Drain off fat. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves. Add vegetables. Cover and cook 30-45 minutes, or until vegetables are tender.

 In separate bowl, combine 1/4 C. water and flour until smooth. Stir slowly into stew. Cook and stir until bubbly, about 3 minutes. Serves 6-8

Tequila Lime Chicken

Ingredients:

• 1/2 C. gold tequila 

• 1 C. freshly squeezed lime juice (10-12 limes)           

• 1/2 C. freshly squeezed orange juice (2 oranges)

• 1 T. chili powder 

• 1 T. minced fresh jalapeno pepper ( 1 pepper seeded)

• 1 T. minced fresh garlic (3 cloves)

• 2 t. kosher salt

• 1 t. freshly ground black pepper

• 3 whole (6 split) boneless chicken breasts, skin on 

• 1 T. minced fresh cilantro (OPTIONAL)

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, pepper, and cilantro (if desired) in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breast from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Nana's Greek Avgolemono Soup

Ingredients:

• 2 whole chickens, cleaned and giblets removed 

• 1 1/2 cups of white rice           

• 6 lemons

• 6 eggs

• salt

Directions:

Put both chickens in a large soup kettle, cover completely with water and salt liberally. Bring to a boil, cover and simmer for one hour.

Remove the chickens and set aside to cool. Skim off some of the excess chicken fat from the broth ( I like to leave a little for flavor). Bring the broth back to a boil , add the rice and simmer for 20 minutes or until rice is tender. Turn off the heat.

Beat 6 eggs together until fluffy in a large bowl. Add the juice from the 6 lemons. Slowly ladle hot broth into the egg mixture, stirring constantly so the eggs don't curdle (I ladle at least half of the broth into the eggs). When the egg mixture is sufficiently hot, carefully pour it all back into the kettle. Check to see that you've added enough salt. When the chickens are cool, clean all of the meat off the bones. You can put the chicken in the soup if you wish (like Al does). The Greeks serve it on the side in a separate bowl. Actually, Nana used to give the chicken to her dogs. Yes, Nana was a dog lover too!

White Bean soup with Winter Greens

Ingredients:

• 4 cans cannellini beans , rinsed well and drained

• 1/4 C extra-virgin olive oil           

• 1 large onion, chopped

• 2 carrots, cut into 1/3 inch dice

• 4 garlic cloves, minced   

• 3 T minced fresh flat leaf parsley

• 2 bay leaves

• 4 C chicken broth

• 2 C water

• 3/4 pound winter greens (kale, chard, collard or turnip); or a bag of cut and cleaned greens

• Salt and pepper to taste

• Freshly grated Parmesan cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, garlic, parsley, and bay leaves. Sauté until the vegetables are slightly softened, about 10 minutes.

2. Add the beans, broth, and water. Season with salt and pepper. Bring to a simmer, cover and cook 30 minutes, or until carrots are tender. Remove bay leaves. In a blender or food processor, purée 4 cups of the beans and vegetables with some of their broth. Return to the pot and stir well.

3. Wash the greens well, removing any tough stems or bruised leaves. Stack the leaves a few at a time, roll into a log, and cut crosswise into 1/4 inch wide ribbons ( if you have a bag of greens, they are ready to go and you can ignore the previous step). Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender- approximately 5-6 minutes. Drain, reserving about 2 cups of liquid. Stir the greens into the soup. Cover and simmer an additional 5 minutes. Thin the soup, if needed, with the reserved cooking liquid. Taste and adjust the seasonings.

4. Serve in warm bowls, topping each with some Parmesan cheese.
 

Perfect Pot-Roast

Ingredients:

• 1 3-4 lb. pot-roast

• Your favorite seasoning salt (I use Lindeman's)           

• fresh ground pepper

• olive oil

• 1 sweet Maui onion, quartered       

• 4 celery sticks

• 1 bag baby carrots

• several potatoes, halved

• 2 C beef broth

• 1 16oz. can of ready chopped tomatoes

• 1/2 bottle of Syrah

• 3 T brown sugar

• 8 cloves

• 1 cinnamon stick

Directions:

1.Season the pot-roast generously with the season salt and the fresh ground pepper. In an oven proof pot with a lid, brown all sides in olive oil. When browning the last side, throw in all the remaining ingredients.

2. In a 350 degree oven, roast for 2 hours covered, 1 hour uncovered.

So easy, so yummy!!