Mac and Cheese Please

Each Fall we start our craving for Macaroni and Cheese. It is that cozy up with a quilt kind of comfort food.

1/2 lb macaroni

1Tbsp. butter

1 egg beaten

1 tsp. salt

1 tsp. dry mustard

1 Tbsp. hot water

3 c. grated sharp cheedar cheese

1 c. milk

1/2 c. seasoned croutons, crushed

1. Preheat oven to 350

2. Boil macaroni in water until tender and drain.

3. Stir in butter and egg; mix mustard and salt with hot water and add to macaroni.

4. Add cheese, leaving enough to sprinkle on top.

5. Pour into buttered casserole dish;add milk, sprinkle with cheese and croutons. Bake about 45 minutes. serves 8

Venison Stew (can substitute beef or mushrooms)

I forgot all about this recipe until Greg asked me to post it recipe because he lost it (yeah right, he just got tired of typing?)    This recipe would be good with beef or mushrooms or garbanzos of you don't have venison.  I got the recipe from the man who delivered Nic and Ali -  our friend Dr Haugen.  Nancy.


2 lb venison or ?
1/4 c flour and salt and pepper
1 stalk chopped celery
1/2 green and red pepper
3 tbsp bacon fat
2 medium onions
2 cloves of  minced garlic
2 c tomatoes
1 tbsp worcestershire sauce
Wide noodles or rice


Dredge the meat or ? in flour mixture and brown in bacon fat.  Add the celery and peppers, onions and garlic and brown for a few minutes.  Add the tomatoes and worcestershire sauce and simmer for 1-2 hours.  Serve over cooked noodles or rice.  That's right, now I remember this was pretty good.

Shrimp Scampi

I am posting this because it is delicious but also because it is so stinking easy but seems like something special. Believe it or not it is pretty economical too.  I always choose fresh shrimp until the man behind the counter told me all of it was frozen at one point anyway -unless you are in Alaska, Norway or somewhere near Buba Gump.  If you are in Alaska by the way, eat some fresh "Spots' - shrimp that will change your life.  Nancy.


2-3 Tbsp olive oil
1 large onion finely chopped
3 cloves minced and crushed garlic
1 lb (thawed) uncooked peeled shrimp
About a Tbsp ideally fresh thyme, rosemary or your favorite herb


Heat the oil and saute the onion until translucent, then add the garlic and cook for a minute more.  Mix in the herbs and add the shrimp and saute until they are pink, no longer.  The whole process takes less then five minutes - you just need to plan ahead to make your rice, pasta or green salad to accompany the shrimp.

White Chili

From Aunt Kathy Rosenberg

SERVES 6 CUPS


• 1 ½ POUNDS SPLIT CHICKEN BREASTS, skin removed
• 1 tsp OLIVE OIL
• 1 tsp MINCED GARLIC
• 1 cup CHOPPED ONION
• 1 (19 OUNCE) CAN CANNELLINI BEANS, UNDRAINED
• 1 (15 OUNCE) CAN GREAT NORTHERN BEANS, UNDRAINED
• 2 (4 OUNCE) CANS DICED GREEN CHILES, UNDRAINED
• 2 TABLESPOONS SNIPPED FRESH CILANTRO
• 2 tsp GROUND CUMIN
• 1/4 tsp SALT
• 1/4 tsp CAYENNE PEPPER
• SHREDDED COLBY OR MONTEREY J. CHEESE
• TORTILLA CHIPS
-IN LARGE SAUCEPAN, ADD CHICKEN TO BOILING SALTED WATER (3 CUPS WATER, 1 TSP SALT). REDUCE HEAT TO LOW; SIMMER, COVERED, UNTIL CHICKEN IS FORK-TENDER AND JUICES RUN CLEAR (20-25 MIN). REMOVE CHICKEN FROM BONES; CUT INTO 1 INCH PIECES. HEAT OIL IN DUTCH OVEN; SAUTE GARLIC & ONION OVER MEDIUM HEAT UNTIL ONION IS TENDER (4-5 MIN). STIR IN CHICKEN & REMAINING INGREDIENTS EXCEPT CHEESE & TORTILLA CHIPS; HEAT THROUGH. LADLE INTO SOUP BOWLS; SPRINKLE W/ CHEESE & CRUSHED TORTILLA CHIPS.


What I do as far as cooking the chicken: I use the frozen chicken breasts from Sam’s club.
I rinse 5-6 frozen breasts for a few seconds under warm water to remove the “iced glaze” that they all seem to have on them. Then I put them in the crock pot frozen and put one can of Swanson’s chicken broth over them. I set my crock pot on high for 3-4 hours or low for 6-7 hours. After they are done, (and be sure to not over cook them otherwise they get too shredded).
I remove them and put them on a plate, cut them into small 1 inch or ½ inch chunks.
Then I sauté the veggies, add the chicken then add the beans, and then spices, etc. Mix and cook to heat through, then serve. Or you can do this an hour before serving then keep in crock pot till serving.

Kathy's Best Beef Stew Ever!

Modified from Taste of Home’s Slow Cooker Classics: Vegetable Beef Stew - “A bit sweet from the fruit and squash, with a bit of South American or Cuban flair.”

• ¾ to 1 Pound of lean beef stew meat, cut into ½ inch cubes (I didn’t cut more than store had it cut for stew)
• 2 teaspoons canola oil or olive oil
• 1 can 14 ½ oz beef broth (I used one cup hot water and 1 teaspoon beef boullion)
• 1 can 14/12 ounces stewed tomatoes cut up (I used can of diced tomatoes)
• 1 ½ cups cubed peel butternut squash ( I used 1 large yam cut up into
1 ½ cups, or I can of butternut squash and skip the cornstarch)
• 1 cup frozen corn thawed (or I used 1 cup from can of green giant sweet niblet corn)
• 6 dried apricot or peach halves quartered ( I used 1 fresh cut up peach – could have used more, second time did 10 apricots dried)
• ½ cup chopped carrot (I used little sized carrots cut in thirds, second time think chunks)
• 1 teaspoon dried oregano
• ¼ tsp salt
• ¼ tsp pepper
• 2 tablespoons corn starch mixed in ¼ cup water (skip if use canned squash)
• 2 tablespoons minced fresh parsley

In nonstick skillet, brown beef in oil over medium heat. Transfer to slow cooker.
Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper.
Cover and cook on high for 5-6 hours or until vegetables and meat are tender. ( I did 6 hours on high-perfect and meat was tender not dry).

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. (I put in right away with other ingredients in the beginning and it turned out a great thickness).

Stir in fresh chopped parsley (I did do that in the end).

This made 4 hefty servings, more like 5.  Next time – double for serving 8-10 and invite company.

Served with fresh fruit and also with warmed Ciabatta bread and cheese slices.

Kathy's Chili for 20

Makes 20 cups


4 POUNDS VERY LEAN GROUND BEEF (93/7)
4 MEDIUM CHOPPED ONIONS
2 MEDIUM CHOPPED GREEN PEPPERS
3 TSP MINCED GARLIC
4 CANS TOMATOE SAUCE
2 CANS STEWED TOMATOES
2 CANS DICED TOMATOES
1- 15 OZ CAN LIGHT KIDNEY BEANS, DRAINED AND RINSED
1 -15 OZ CAN DARK KIDNEY BEANS, DRAINED AND RINSED
1 -15 OZ CAN BLACK BEANS, DRAINED AND RINSED
1 -11 OZ CAN GREEN GIANT NIBLET CORN DRAINED AND RINSED
CHILLI POWDER 3 TABLESPOONS +
GROUND PEPPER FROM PEPPERCORN MEDLEY
SALT - MINIMAL


SAUTE CHOPPED ONIONS, GREEN PEPPERS AND GARLIC IN OLIVE OIL. SET ASIDE.


BROWN THE GROUND BEEF 2 POUNDS AT A TIME IN LARGE FRY PAN WITH GROUND PEPPER AND DASHING OF SALT, AND DASHING OF CHILLI POWDER, ADDING THE SAUTEED VEGIES TO THE GROUND BEEF ONCE ALMOST BROWNED
CONTINUE COOKING VEGIES AND BEEF TOGETHER TIL ALL BROWNED.


TRANSFER MEAT INTO 8 QUART SOUP KETTLE AND ADD ALL TOMATOE SAUCE, STEWED TOMATOES AND DICED TOMATOES, STIR THOROUGHLY, CHOPPING THE STEWED TOMATOES IN HALF IF TOO BIG.


ADD 3 TABLESPOONS OF CHILLI POWDER TO TASTE.
COOK ON MEDIUM HEAT TIL HEATED THROUGH ABOUT ½ HOUR OR TIL JUST BUBBLY.


DRAIN AND RINSE EACH CAN OF BEANS AND MIX BEANS IN SEPARATE BOWL, THEN ADD TO CHILLI.


COOK FOR ½ HOUR MORE OR PUT IN CROCKPOT.

Tator-Tot Hotdish

A Lutheran Potluck Classic

1 lb Ground Beef

1 can of drained french cut green beans

1 large can of cream of mushroom soup

2 cups of shredded sharp cheddar cheese

1 bag of froze tator-tots

Garlic powder, salt, and pepper (to taste)

Preheat the oven to 400 degrees.

In a large skillet, brown the beef with the garlic powder, salt, and pepper. Drain fat.

Add drained green beans, cream of mushroom soup, and 1 1/3 cups of cheese. Stir ingredients until everything is mixed together and coated in the soup.

Pour mixture into a 9x13 pan and spread evenly. Sprinkle the remaining cheese over the mixture and then cover with a layer of froze tator-tots.

Bake at 400 degrees for 15 minutes, or until tator-tots are browned.

Grandpa Matt Thommes's Potato Pancakes

Ali digging her potato pancakes

Posted by Nancy for Grandma B.  When Grandpa Matt Thommes told Grandma Agnes that her potato pancakes weren't as good as his mothers she told him he could make them then - and from that point on he always make them according to Grandma Betty Berlin.  During Lent when they couldn't eat meat, potato pancakes, eggs or fish were the traditional Friday night supper.


2 c grated raw grated potatoes - force out liquid in colander or dish towel
1/4 c milk
2 Tbsp chopped green or regular onions
1 egg
2 tbsp flour
Salt and pepper to taste


Put the grated potatoes immediately into the milk to prevent them from turning dark.  Drain milk and add well beaten egg.  Add flour and just enough milk to make stiff batter.  Season with salt and pepper and onions.  Drop large spoonful into hot  in oil in frying pan.  Cook until brown and crisp.  Serve with applesauce.

Halibut Soup

Substitute other white fish if you don"t have halibut - but the later is truly the best.  Heavenly dinner soup.  Nancy.

1 Tbsp dill

1 1/2 c onion

4 cloves garlic crushed

28 ounces canned tomatoes (organic plums are best)

8-10 new potatoes quartered

3/4 c white wine

1 1/2 c chicken broth

1 tbsp oregano

Salt and pepper

1 c shredded carrots

1/4 c fresh parsley

1 lb halibut

1/4 c peeled shrimp

1 c feta

Saute the dill. onion and garlic in olive oil. Add all but carrots, parsley, halibut, shrimp and feta and simmer until potatoes are done. Add the halibut and cook for 5 minutes, then add shrimp and shredded carrots and cook until the shrimp is just pink. Add the feta and parsley and serve immediately.

Eggplant Parmigiana

Another Moosewood favorite. Nancy.

2 eggplants, peeled and sliced 1/2-3/4 inches thick

Salt

2 c ricotta cheese

2 eggs

1/4-1/2 c Parmesan cheese

1/2 cup fresh chopped Italian parsley

Olive oil to brown eggplant

2 c tomato sauce (if your cheating Muir Glen Organic with Italien herbs is good)

1/2 lb Mozorella ( I used half Parmesan)

Salt eggplant and drain in colander 30 minutes (this really added flavor.) Combine ricotta, eggs and Parmesan cheese in a bowl. Brown the eggplant (do not fully cook) in oil and drain on paper towel. Pour 1/2 cup of the tomato sauce on the botom of a large baking pan and then place one layer of eggplant. Put a tablespoon of ricotta mixture on each eggplant slice and then sprinkle 1/3 of cheese on top all slices. Place the second layer of eggplant and layer the remaining ricotta, tomato sauce and cheese on top. Bake at 400 for 25-30 minutes until cheese is browned and bubbly. Let the dish 10 minutes before serving.

The Best Marinade for Port Tenderloin

¼ c Jack  Daniel’s

¼ c soy sauce

¼ c brown sugar

3 garlic cloves

¼ c Dijon mustard

1 tsp minced ginger

1 tsp Worcestershire

¼ oil

Mix all ingredients and marinade tenderloin overnight or in a pinch 4 hours. Barbecue or bake until done per meat thermometer.  

Chicken Marbella

Easy and great party dinner!  Can easily be doubled or trippled.  Nancy.

8-12 boned chicken breasts

1 head (lots!) of pealed garlic

1/4 c dried oregano

Salt and pepper

1/2 c red wine vinegar

1/2 c olive oil

3/4 c dried prunes

3/4 c dried apricots

3/4 c green olives

1/2 c capers with juice

6 bay leaves

1 c brown sugar

1 c white wine

1/4 c chopped Italian parsley

Combine all but brown sugar, wine and parsley in large bowl and refrigerate overnight. Preheat oven to 350. Arrange chicken in single layer and pour marinade over, then sprinkle brown sugar and wine over top. Bake 50-60 minutes. Transfer to serving dish and garnish with parsley.  

Pizza Your Way

Nic shows us how, Christmas 2009

Crust:
1 pkg dry yeast 
2 tsp sugar
1 1/2 c water
3 c flour
1 tsp salt
2 tbsp olive oil
3 tbsp Parmesan cheese


dissolve yeast with 1 tsp sugar and 1/2 c water  until it starts bubbling about 3-4 minutes.  While you wait ix all dry ingredients in a bowl and make a well in the center.  Add liquids and knead 5-7 minutes until smooth and elastic.  Let rise about 40 minutes in warm place until doubled. 


Sauce:
2 tbsp olive oil
3 crushed cloves of garlic
1 diced medium onion
28 oz can of crushed tomatoes, preferably imported or substitute heirloom fresh
1 tbsp sugar
1 tsp marjoram or oregano 
3/4 tsp salt
6 fresh basil leaves, finely chopped or 1 tsp dry


Saute onion then garlic in olive oil.  Add remaining ingredients and cook 10 minutes to all day.


Toppings:
We all have our favorites so be creative here.  In the Berlin Tennis household Pete and Davyd are your basic  sauce, pepperoni mushroom guys, sometimes with onions and peppers and mozzarella .   Nic likes marinated tomatoes and roasted veggies with Italien sausage and mozzarella.  Ali and Nancy like pesto with sun-dried tomatoes  with light cheese (vegan or good mozzarella or goat cheese.)  Some friends of ours like cheeseburger pizza with sauce, onions, hamburger pickles and cheddar cheese.  Our local vineyard makes a "Grapes of Wrath" pizza with tomato sauce, Italien sausage, jalapenos, red grapes and mozzarella.


The secret!
Nic gets credit for this tip.  No cookie sheets or pizza stones, just parchment!  Sprinkle a little cornmeal on the parchment and make individual sized pizzas.  Bake in a hot oven (bottom shelf best) or grill at around 500F.  Timing depends on your oven so watch it, most likely it will be about 5-10 minutes if hot enough.

Quick Sausage and Mushroom Lasagna

Makes 8-10 servings, or a whole finals week of meals for a busy college student.

INGREDIENTS:
2 tablespoons olive oil
16 ounces of sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausage (ground, or with casings removed)
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (two 26-ounce jars should do)
1 9-ounce package of no-cook lasagna noodles (the flat ones look and taste more like homemade)
1 15-ounce container of ricotta cheese
2 8-ounce bags of Italian blend grated cheese (about 4 cups)

PROCESS:
Preheat oven to 400 degrees F.

Heat oil in a heavy large pot over high heat. Add the mushrooms, onion and seasoning blend; saute until vegetables begin to soften, about 6 minutes. Add sausage and saute until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minutes, until aromatic. Add wine; cook until almost all liqued evaporates, scraping up browned bits, about 2 minutes. Set aside.


Spread 2/3 cup marinara suace over botom of a 13x9x2 inch baking dish. Place noodles (about 4) over sauce, forming one layer (noodles may overlap slightly, or not at all, it's all cool.) Spread 1 cup sauce over noodles. top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling a edges and cheese is browned, about 10 minutes longer.

Let stand 15 minutes before serving unless you want to burn all your guests' tongues.

Emily's (Recently) Famous Stuffed Chicken Thighs

PREPARATION PART:
4 Chicken Thighs (skin ON)
Tasty Marinade (I usually just mix up some soy sauce, lemon juice, a little olive oil, and some spices [garlic salt, pepper, a dash of cayenne])

Mix up marinade and pour on chicken thighs and let marinate for 2 hours or so (in fridge).

STUFFING PART:
1/2 Cup Panko (Japanese bread crumbs, but I bet plain flavored normal bread crumbs would produce the same effect)
1/2 Cup diced mushrooms (diced REAL small)
2-3 Tablespoons diced onion (also diced very small)
Zest of one lemon
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar (or plain or apple cider)
2 Tablespoons Water

Mix up bread crumbs, mushrooms, diced onion, and lemon zest. Add soy sauce, vinegar and water. Stir together till well moistened.


THE GROSS PART:

Slide your finger underneath the skin on the thighs, the skin should separate fairly easy from the thigh. Try to make a little pocket in the skin by keeping 3 sides still attached to the meat and having the only opening on one side.

Take a spoonful of the stuffing and place it underneath the chicken skin. You want at least a quarter inch of stuffing under the skin, spread out evenly. Max would be about half an inch. Now you have two options for cooking these babies.

TO BAKE:
Make sure the chicken thighs are DRY. Pat dry with paper towels and remove the marinade (or else it will puddle in your pan and your stuffing will be MUSHY. Gross.) Rub tops of thighs with a little olive oil for even browning and salt and pepper. Bake at 350 degrees for 45 minutes in a high-walled pan.

TO GRILL:
Don't worry about chicken being dry, the juices will drip out so you get a perfectly moist stuffing. Rub tops of thighs with a little olive oil and salt and pepper. Grill on indirect heat for a while until done... (honestly, I don't know how to grill chicken thighs, but if you do just use common sense [or google]. They are A LOT better grilled.)

Hints for Stuffing for a Turkey or Chicken

 Start by sautéing a large onion till translucent in  2 tbsp of olive oil.  Then add 8 oz sliced mushrooms and saute them for 3 minutes with the onions.  Moisten about 3-4 cups dried bread bread with a cup of vegetable or chicken broth and then add 2-3 cups of cooked wild rice and 1-2 cups of fresh or dried cranberries.  Season with sage, salt and pepper and stuff in the cavity of a turkey or make a smaller amount for a chicken.

Lasagna

This recipe hails from Beans and Barley in Milwaukee, WI.  You can add roasted veggies or Italian sausage if you like but it is the best lasagna recipe I have tasted, just as it is.  Its a cheesey one!  Nancy.


Sauce:
2 Tbsp olive oil
2 cloves minced garlic
22 oz can imported plum tomatoes
2 Tbsp tomato paste
1/2 c water
2 tsp dried basil
pinch of red pepper
1 tsp salt
1/2 tsp sugar

Filling:
2 lb ricotta cheese
1 1/2 c grated parmesan
1 tsp salt
1/2 tsp salt
1/2 tsp black pepper
1/2 c chopped parsley
2 c or about 1/2 lb shredded mozzarella

1 lb uncooked lasagna noodles (imported best)
2 c shredded mozzarella

Saute garlic in olive oil. Add crushed pepper for 30 seconds then add tomatoes and cook for 15 minutes.  Add remaining sauce ingredients and simmer about 10 minutes more.

In a 9x13 pan make 3 layers of 1/4 of sauce-dry noodles-1/3 of filling.  Top with remaining sauce.  Bake covered in foil in 350F oven and then take off foil and add last 2 c of mozzarella.  Bake until cheese is partially browned and bubbling.  Allow to set 20 minutes before cutting.  Tastes even better if made a day ahead and this also freezes well.