FAVORITE MOMS RECIPE

[swtness]

THIS IS A LITTLE OFF THE PATH. BUT ON THURSDAY MY HUSBANDS MOM PASSED AWAY. WITH ALL THE THINGS GOING ON, I THOUGHT I WOULD POST THIS. WHAT THING DOES YOUR MOM OR MOTHER LAW MAKE THAT NOONE CAN DUPLICATE? I HAVE TO THINK ABOUT THIS ONE, BUT I KNOW I WILL POST A RECIPE THAT MOTHER IN LAW MADE, THAT WAS THE BEST

[horselover]

Gam's Chess Pie

1 cup brown sugar 1/2 cup sugar 2 eggs 1/4 cup milk 1/4 cup melted butter 1 Tbsp. milk 1 Tbsp. flour 1 tsp. vanilla 1/2 tsp. vinegar 1 tsp. cornmeal

Beat eggs with a whisk in bowl. Gradually whisk in sugar. Add flour and meal then milk and butter, vanilla and vinegar. Whisk until smooth. Pour into a 9 inch unbaked pie shell. Bake 45 minutes at 325 degrees.

[horselover]

Mamoo's Prune Cake

2 c. sifted all purpose flour 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. nutmeg 1 tsp. allspice 1 1/2 c. sugar 3 eggs 1 c. buttermilk 1 tsp. baking soda mixed into milk 1c. chopped cooked prunes 1c. vegetable oil

Put sugar and oil together in bowl and mix 2 minutes at med. speed. Add eggs and beat until well blended. Add spices to flour and add alternately with milk. Stir in prunes. Grease and flour a 9x13 inch baking pan. Pour in batter, bake at 300 degrees for 40 minutes.

Topping : 1c. sugar 1/2 c. buttermilk 1/2 tsp. soda 1 Tbsp. white corn syrup 1/4 cup butter 1 tsp. vanilla 1/2 cup chopped pecans

In saucepan over med. heat cook buttermilk, sugar, syrup,butterand soda to soft ball stage. Add vanilla and let cool to luke warm. Beat until it turns a creamy color and consistency. Add nuts and pour over warm cake.

[uspatriot]

My Dad passed away 7 years ago and everytime we make this cake, we think of him. He loved to make this!
German Crumb Cake
Batter:
1 1/2 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
1 tsp. vanilla
3 Tbsp. shortening
Mix all batter ingredients and put in a greased 10 x 16 pan (I use a 9 x 13 but watch as cooking time may be bit longer).
Crumbs:
4 cups flour
2 cups sugar
2 Tbsp. cinnamon
3/4 lb. butter or margarine, melted and cooled
Topping: Powdered Sugar, sifted
Mix all crumb ingredients together. Spread on top of batter layer and bake at 350 for about 30 min.
Cool and then top with sifted, powdered sugar

[marieann2001]

Although no longer with us, Mom is always remembered when we make her famous egg custard. It is quick and easy and she would cook it up at a moments notice. Measurements may not be exact as she was one of those "a drop or to of this & a pinch of that cook". It always turned out terrific, whether she made it or supervised us trying to make it.

Mom's (Microwave) Egg Custard

8 1/2 cups milk
1/8 cup cornstarch
1 tsp fresh nutmeg, grated or 2 tsp dried ground
3/4 cup sugar
1 Tbsp vanilla
1/8 tsp (dash) of salt
4 large eggs

Beat all ingredients in a very large microsafe mixing bowl. Cover with plastic wrap or a tight fitting lid. Cook at 50% power (700 watt) for exactly 6 minutes. Remove cover carefully, will be extremely hot! Stir for 30 seconds, re-cover and return to oven for and additional 6 minutes and cook at 50% power again. Remove and beat well with an electric mixer until a smooth consistency is reached. Let mixture cool slightly before beating. (You will need to adjust cooking power level if you use a higher wattage oven). Serve warm or cold. Refrigerate any leftovers.

[patm099]

Grilled Applesauce Sandwiches

1 (8 oz) jar applesauce
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp allspice
1/8 tsp mace
1 loaf french bread
Butter or margarine

Combine applesauce with spices and mix well. Slice bread 1" thick diagonally. Butter one side of bread and place on grill or in a large skillet. Put 2-3 Tbsp of spiced applesauce on unbuttered side and top with another slice of bread with buttered side up. Grill until toasty then flip over and grill the other side. Sounds kinds of unconventional but is really tasty.

My mom was a very inventive and adventurous cook. She was never afraid to try new things and encouraged us to do the same.

[patm099]

My Mom was the best bread maker I ever knew. My friends would come home with me after school just to see if she had made bread that day. They liked all her breads but the pizza batter bread was a definite favorite. She is gone but her bread reputation lives on. We have made this recipe many times and, although it is good, it doesn't taste exactly like hers.

Pizza Batter Bread

3 cups plain flour
1 pkg. dry yeast
1 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
2 Tbsp. melted butter
1 Tbsp. sugar
1/4 cup chopped pepperoni (or cooked, drained & crumbled sausage)
1 1/4 cups warm water

Dissolve yeast in 1/4 cup warm (not hot) water. Then combine all ingredients in a large bowl, mixing well. Place in a greased loaf pan (9 X 5) and let rise for 30 minutes. Bake at 375 degrees for 35-40 minutes. Excellent for grilled cheese sandwiches. Yields 12 servings with approx. 158 calories per slice.

[bcat]

My Mom can be standing right beside me, watching me put the ingredients in and making these and they still don't taste the same - it's gotta be a mother's touch.

Potato Pancakes (thin crepe like pancakes)

2 cups potatoes
1 small onion
1 egg
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 tsp baking powder

Grate potatoes and onions in a blender until smooth (not chunky), stir in eggs, sald and pepper, flour, and baking powder.

Fry on a griddle using Olive oil (or for the old fashioned flavour of years ago - bacon drippings) until light golden brown.

makes approx 12 pancakes.

We use sour cream as a topping

[Little Nikita]

Hi Bcat!

We use almost the same recipe only without the baking powder! This was one of my mom's specialties! We called it "Raw Potato Pancakes" and it used to be an all day affair as there were 6 of us and a hand grater! I have been able to make it and everyone loves it, but perhaps because I loved it as a kid, it just doesn't seem to taste the same as an adult! It was one of my first "speciality" foods as a mom now. They are absolutely yummy! Never thought of a topping, sour cream sounds delicious. Makes me want to cook them now!

Thanks for sharing. My Mom passed away 5 weeks ago and it was wonderful to see this posted for all to use!

[JanT1053]

When I try to fry okra like my mom did, it never turns out the same as hers. She battered cut, fresh okra in cornmeal and fried it in an cast iron skillet with (I have no idea how much) oil, but it was never greasy and there was never any oil left in the pan. All the pieces were separate and the corn meal coating stayed on. When I try, the pieces stick together and the cornmeal winds up in the bottom of the skillet. Does anyone have an idea as to what I am doing wrong? Thanks! Janice

[Kitchen Witch]

JanT1053 -

First of all - make sure your oil temp is the temp it should be. If it is not hot enough the grease will just infuse the okra.

One trick is to bread your okra and freeze it. Do not thaw before frying because the breading will fall off.

Fried Okra

1/2 kg (1 lb) okra
1 cup buttermilk
1 egg
salt & pepper
1 cup cornmeal or polenta
1 cup plain (all purpose), flour
1/2 teaspoon cayenne pepper
1/2 bunch coriander, coarsely chopped
2 limes, cut into wedges
oil for frying

Trim the stem from the okra and cut into bite sized pieces. In a bowl place buttermilk, egg and seasonings, whisk to incorporate. In another bowl mix cornmeal, flour, cayenne and seasonings. Put the okra pieces into the buttermilk, lift with a slotted spoon and place into cornmeal/flour mixture. Heat oil until frying temperature and fry okra in batches until done. Keep warm in a low oven until all the okra is fried, garnish with coriander and wedges of lime.

A tempura batter may work better:

Tempura Batter for Veggies or Seafood
2 cups

1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup all-purpose flour or tempura flour (3 oz)


1. Break the egg into a bowl containing the iced water and whisk until frothy.
2. Add baking soda and flour.
3. Beat until the flour is just mixed in.
4. Do not over beat.
5. Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
6. If it seems too thick, add a little more iced water, and keep the batter cold.



Tempura Batter

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt

1 egg
2/3 cup ice water
Yellow food coloring (optional)

* Sift together the dry ingredients.
* Beat egg slightly and mix with the water and a few drops of the food coloring, if desired.

* Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.

* Dip chicken, shrimp, vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.

* Serve, if desired, with Dipping Sauce.

[Southern Belle 2067]

I have been looking for a good recipe for fried okra and that the batter won't fall off. The tempura sounds even better. I have been having trouble making the batter so it won't fall off. My husband wanted fried okra tonight I did not have any okra in the house so I will probably have it tomorrow or the next day.

Thakns for the recipe!!!

[mseber@charter.ne]

Janice, Our Mom's/Grandmothers used the latest techology that was available to them. I don't think they would mind if you made a new techology step to assure a better fried okra. Look for a deep fryer with a wider shallow basket. Read up on them at QVC or perhaps HSH. All the pieces should come apart and there should be a holding tank for your oil - after it cools you can sae it to use one or two more times. Look for one that says something about professional cooking. You want the heating element to be submersed in the oil ... no fry daddies!

The advantage of these fryers is that they will reach the proper temperature and hold it. That frees you to work with your food.

I would try a bit of egg & water or milk to moisten the okra pieces. Also, add in a bit of flour to your corn meal. It's been a while since I've done frying but 1/2 & 1/2 is a good place to start. Add in any seasonings and mix well. (Look for a recipe for frying catfish with a corn meal base and it should work well with your okra.)

Dip the okra in the egg batter and them into the corn meal/flour mix. Set the pieces on a cookie sheet as you work to let them rest before frying. When you are ready to fry, if any of the pieces seem "too wet" put them back in the dry mix and re-coat.

Use good judgement when loading your frying basket. You don't want to overload it. Submerse the basket in the oil and fry until golden brown. Lift the basket and let it drain a couple minutes ... then dump the pieces on a platter lined with paper towels to absorb any additional oils.

Using a deep fryer makes short work of the cooking job and gives you great results. When the oil is maintained at an correct, even temperature your food will be a lot less greasy than with pan frying. After the frying is done let the oil set until cook and the sediment has sunk to the bottom. Striain the oil carefully and you can use it the next time you want to fry something.

[Kitchen Witch]

Here's another "family" recipe that JoJo would make on Sundays or during Lent when the family ate meatless meals.


Once again - these ingredients are approximate - what can I say - we make things so often that we don't measure - and we learn how to cook and bake without measuring.....it's always by look and feel!


Cook 1 lb. ziti in salted boiling water until al dente; drain. Stir in 1 c. tomato sauce (which was always - "grab a pint of tomato sauce off the shelf for me!)

In separate bowl combine about 2/3 cups seasoned breadcrumbs with 1/2 c. grated Romano, Parmesan or Pecorino Romano, 1/2 c. chopped walnuts and salt and pepper to taste.

Top with remaining 1 c. tomato sauce and serve.

NOTE: If she was in a hurry - she did not heat the tomato sauce - the cooked pasta did it! If company was coming - she heated the tomato sauce and would add a bit of basil, garlic, parsley and marjoram. Company always got the better dish Uncle Frank would say! LOL

(I can't tell you how JoJo responded to that - that wouldn't be allowed!!)

That's an Italian household for ya!


But this is a very quick dish to prepare!

[Kitchen Witch]

Another family favorite - served Thursdays, Sundays, meatless Fridays, during Lent or just anytime:

What's also good about this - you can make this "ahead" by cooking your pasta and refrigerating.



Cook 1 lb. ziti in salted boiling water until al dente; drain well and cool in refrigerator. Ditali is also good for this dish.

If using ziti - when cold - remove to board and chop ziti coarsely.

In a large skillet, saute a large clove of fresh garlic (minced) and 3 - 4 scallions (chopped), in a bit of olive oil and a pat or two of butter. (yes - butter and olive oil - you want that flavor!)

Add chopped ziti and heat through, shaking the pan so that it does not stick and coating all the pasta well. You want the pasta to be a nice golden color.

Season to taste with salt, pepper, oregano and mix well. Add about 1 c. marinara sauce.

Transfer to baking pan and sprinkle with grated mozzarella. Bake in preheated 375* F. oven for 15 - 20 minutes to melt cheese and brown. You can place this under the broiler but you need to watch it carefully so that it does not burn. (I prefer the oven method).


Once again - a large salad and crusty bread to complete or serve as a side for a family buffet.

[twowild]

My mother made this often, the recipe is out of a 1939 cookbook, she got as a wedding gift in 1946, and I lucked out getting the book, (have 2 other sisters) It is very good, I hated it when I was young (oysters) LOL

CHESAPEAKE OYSTER LOAF

1 loaf french bread
2 dozen oysters, "save the liquid from the oysters" will be used for basting
1/2 cup cream
1 tabls chopped celery or flakes
pepper
salt
2 drops tabasco sauce

Wash the oysters
Cut off the top crust of a loaf of french bread. Scoop out inside. Butter 1/3 of the portion you scooped out and toast in the oven. Fry oyster in butter, add cream, celery, pepper, salt, tabasco sauce and the toasted bread. Fill the hollowed loaf with this mixture, cover with top crust and bake 400 degrees for 20 min, basting with the liquor from the oysters, slice and serve hot

Enjoy, twowild

[Kitchen Witch]

twowild - isn't it amazing how you don't like something when you are young and you love it later in life??? I think we all do that!

[twowild]

Kitchen witch, yes it is something.. I just don't do raw oysters..lol.. Have a great evening...

[pmuhlhan]

POTATO SOUP

8 Baking Potatoes - Peeled and Cubed in one inch increments
1-1/2 Pounds of Thick Bacon - Diced
2 or 3 Large Vidalia Onions - Diced
6 Carrots - Peeled and sliced in half inch increments
3 tsp. of Chicken Base or 4 Chicken Bouillion Cubes
Pinch of Saffron
4 cups of Milk

Place potatoes in a large stock pot. Add enough water to just cover potatoes. Add Chicken Base or Bouillion Cubes and Saffron. Bring to broil and reduce heat to medium.

Fry bacon until very crispy. Drain on paper towel. Discard all but 1-2 Tablespoons of grease. Add onions and saute until translucent. Set aside.

As potatoes start to soften a bit, add carrots. Continue cooking until potatoes break down and you have a semi-thick consistency. Note: Once the potatoes start to break down, stir the bottom frequently. You will end up with some chunks of potatoes...that's good.

Add onions, bacon and milk to pot. Keep on medium heat, stirring frequently. Cook 'til heated. Note: you can add enough milk to achieve the consistency you like. As the soup sits, it will thicken quite a bit.

Salt and pepper to taste.

[twowild]

WHAT IS THIS POST DOING HERE???????

[Kitchen Witch]

twowild - it's one of the low-life idiots who can't stand to see a good thing working so well (RSN)! plus we have so many members and guests that jerks like this think they can get away with it! but we delete them as soon as we can!

if it were up to me I'd have them banned from the internet for life!
(I'm a meanie!)

KW

[twowild]

Yes Kitchen witch I agree, always someone who is brainless trying to ruin a good thing... so many sicko's in this world.. Have a good evening....

[Kitchen Witch]

thank you and same to you two wild!

[kingswap]

Gam's Chess Pie

1 cup brown sugar 1/2 cup sugar 2 eggs 1/4 cup milk 1/4 cup melted butter 1 Tbsp. milk 1 Tbsp. flour 1 tsp. vanilla 1/2 tsp. vinegar 1 tsp. cornmeal

Beat eggs with a whisk in bowl. Gradually whisk in sugar. Add flour and meal then milk and butter, vanilla and vinegar. Whisk until smooth. Pour into a 9 inch unbaked pie shell. Bake 45 minutes at 325 degrees.

With refrence to ur recipe I just want to give one suggestion.Insted of putting 1/4 melted butter if u add 1/2 melted butter the cheese pie become more delicious

[karen m thompson]

This sounds absolutely wonderful






This sounds absolutely wonderful!!! Can't wait to try it,let ya know how it comes out,if I remember to.

Karen-kupcake

[Grzybowski]

Hi Buddy,

We Love Potato Pancakes In Our Family. My Mom Always Used Finely Crushed Crackers Instead Of Flour In Her Recipe For Them. Flour Tends To Make Them Kind Of Doughy And Heavy. The Crackers Make Make Light And Crispy. Try It You Might Like It.

Patty

[Grzybowski]

MY MOM MADE FRIED OKRA ALOT WHEN I WAS GROWING UP. SHE MADE IT WITH FRESH OR CANNED. SHE JUST COATED THEM WITH BEATEN EGG SHE ADDED A LITTLE BIT OF WATER (1 TSP.) TO AND THEN IN CORNMEAL SHE HAD ADDED SALT AND PEPPER TO. SHE WAS VERY FOND OF PEANUT OIL AND USED IT SPARINGLY. WHEN THE OIL WAS HOT SHE WOULD PUT THE COATED OKRA IN THE SKILLET AND FRY UNTIL IT WAS BROWN ALL OVER STIRRING FREQUENTLY. THEN SHE WOULD DRAIN IT GOOD FIRST ON A PAPER BAG UNTIL PAPER TOWELS WERE INVENTED AND SHE USED THEM. iT WAS ALWAYS SO GOOD WITH FISH OR HAM DINNERS. THE CRUST WOULD ALWAYS STAY ON IT.

PATTY

[Antilope]

Here's a comfort food Mom used to make. Mom passed away about 7-years ago. Our 21-year old daughter developed a taste for this comfort food when she used to visit her Grandma. When she came to visit last week, she made some for us to share and we talked about how much we missed Grandma.

Tuna Gravy (Creamed Tuna on Toast)

1 (6-oz.) can Tuna, drained
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
salt and pepper to taste

Preheat 8-inch skillet to medium-hi. Melt butter. Add flour to butter, and whisk together. Simmer for about a minute while stirring constantly.

Add milk and whisk thoroughly to stir out any lumps. Turn down heat to medium.

Crumble tuna and stir into gravy. Season with salt and pepper to taste.

Heat until bubbling. Simmer for 5-10 minutes, while stirring occasionally, until sauce thickens and gravy is full of tuna flavor.

Remove from heat. Stir in a little more butter if desired. Serve over buttered toast or on biscuits.

[Kitchen Witch]

Simple enough - and sounds good - thank you for sharing your recipe and your memories. Many times we do the same here - even though I may make something a certain way - once in a while I will prepare it the same as someone else in the family - just for the memories.

KW

[AuntieV]

We call this GRANDAMA'S GREEN STUFF

We have been making Green Stuff since we took over fixing holiday meals after Grandma passed away. During our Holiday meals everyone would say "pass the Green Stuff". Grandma would get her feathers all ruffeled and say "I don't make stuff". We lovingly call it Green Stuff to this day.

Since we have a large family get together it is hard to make a little batch of this.

2 lg pkg Lime Jello
1 lg can crushed pineapple with juice-chilled
1 sml can crushed pineapple with juice-chilled
2 8oz pkg cream cheese
1 pt heavy whipping cream

Mix jello with 4 cups boiling water and stir until disolved.
Add both cans chilled pineapple. Do not add extra water.
Chill until almost set.
Empty set jello into large bowl (we use the largest bowl of the 4 stacking mixing bowl set)
With hand mixer, blend in chuncks of cream cheese until both pkgs are mixed in. Put jello mixture back in refrigerator while whipping cream. We like ours with small chunks of the cream cheese not smooth.
Whip whipping cream until very stiff. You may need to add a drop or lemon juice.
Gently fold whipped cream into jello mixture and return to refrigerator.

Sometimes we will garnish with chopped pecans or walnuts. Grandmas always had them mixed in but we like it with just a garnish.

Like so many others, Grandma did not share this recipe so by trial and error we have recreated it. It is also very good with any flavor of Red Jello.

[Kitchen Witch]

Thank you for sharing!!

[John Lynch]

Filipino Tsampurado or Champorado Ingredients
1/2 cup glutinous rice, washed
1 1/2 cups water
1/4 cup refined sugar
1 tsp. salt
4 tbsp. pure cocoa powder
1/2 cup coconut milk
condensed, fresh or evaporated milk, to drizzle

Tsampurado or Champorado Cooking Instructions:
Combine the Glutinous rice and water in a sauce pan; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pan.
Dilute the cocoa powder in 3 tbsp. of hot water until dissolved and pour in the saucepan and mix well.
Mix the sugar, and salt into the rice; reduce heat to low and continue cooking until the rice is tender.
Add the thick coconut milk to the mixture and stir to combine.
Pour into a couple bowls and drizzle with condensed or evaporated milk and serve immediately.


Read more: Pinoy Tsampurado or Champorado Recipe | PinoyRecipe.Net Filipino Recipes Portal

[John Lynch]

Filipino Shrimp Sinigang Ingredients
1 Kilo Shrimp
6-8 tablespoons Batuan puree or 2 pcs tamarind cubes
1 big Onion (diced)
3 big tomatoes (quartered)
1/4 kilo Cabbage
3 pieces long green pepper (Siling haba)
5 cups rice-wash or water
Salt or Patis (fish sauce)

Filipino Shrimp Sinigang Cooking Instructions:
Boil water with onion, peppercorns, 1 tsp of salt and tomatoes for at least 15 minutes or until tomatoes are really macerated and soup is reddish already (this maximizes the flavor of tomatoes in the soup and adds sourness as well).
Add Batuan puree and the Shrimp and let simmer on mid low heat for 5 minutes.
Add veggies and let simmer uncovered for additional 5 minutes or until veggies are done.
Season with Patis or fish sauce.

[John Lynch]

Ginisang Munggo with Chicken Ingredients:
1 pack Munggo or Mung bean ( 1 lb )
1 tbsp garlic
1/2 kilo chicken leg (Choice cuts)
1 cup Malabar Spinach ( Alugbati )
1 cup String Beans ( Sitaw )
2 pcs medium sized tomatoes, chopped
1 medium sized onion, chopped
3 tbsp fish sauce
24 ounces water
1 pc Beef cube (to add more flavor, optional)

Ginisang Munggo with Chicken Cooking Instructions:


In a pan, add the Munggo or Mung bean, water and Beef cube then bring to a boil.
Simmer until the Munggo or Mung Bean is soft enough (about 35 to 50 minutes)
On a separate pan, saute the garlic,onion, and tomato then add the chicken and simmer for 5 mins
Add the fish sauce and simmer for about 15 minutes or until the Chicken meat is tender (Note:* If necessary, you may add water to help make the meat tender but make sure to add more time to simmer)
Pour the cooked Mung beans and String Beans then simmer for 10 minutes, now add the Malabar spinach ( alugbati )
Add salt and pepper to taste
Serve hot with Fried fish or Pork.

[John Lynch]

Filipino Pork Adobo Ingredients:
1 kilo pork belly (liempo)
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1 cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste

Adobong Baboy Cooking Instructions:
Crush and peel garlic by using a mortar and pestle. Remove the garlic skin.
Add the peppercorns and pound again using the pestle. Set aside.
Clean the pork then cut to cubes with skin on.
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
Heat the pot and place the marinated pork belly then cook for a few minutes
Add water, whole pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour or until the pork meat is tender.
Put-in the vinegar and simmer for 12 to 15 minutes
Add salt to taste
Serve hot. Share and enjoy!.


Read more: Adobong Baboy Recipe or Pork Adobo | PinoyRecipe.Net Filipino Recipes Portal

[John Lynch]

Chorizo Mac and Cheese Recipe
Prep time: 10 minutesCook time: 50 minutes
We used El Mexicano brand chorizo for this recipe, as it is very soft, almost like a pâté. It integrates with the sauce better than other styles of Mexican chorizo. This recipe makes a small casserole, you can easily double the ingredients for a large casserole.
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INGREDIENTS
2 cups elbow macaroni
1 cup milk
1 teaspoon corn starch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded pepper jack cheese (about 1 cup)
6 ounces Mexican chorizo
1/2 cup minced red onion
2 Tbsp flour
2 teaspoons lime juice
2 Tbsp breadcrumbs
1 Tbsp butter
METHOD
1 Mix the corn starch with the 2 cheeses in a bowl and set aside. The corn starch will help prevent the cheese sauce from getting too stringy.
2 Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe, do not let boil.
3 Put 2 quarts of water, salted with 1 Tbsp salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni to the pot. Return to a boil, and cook, uncovered, for about 2 minutes less than the macaroni package specifies, so that it is al dente, cooked, but still firm to the bite.

4 While the water is heating and the macaroni cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes.
5 When the macaroni is cooked, but still a bit firm, drain it and set aside. Preheat oven to 375°.


6 Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.


7 Mix the grated cheese into the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the macaroni and cheese into a small casserole dish. Make sure the top is level. Dust the top with the breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20 to 25 minutes.
If you want, serve with chopped avocados, crema fresca, and chopped fresh cilantro.

[John Lynch]

Moroccan Chicken with Lemon and Olives Recipe
Prep time: 1 hour, 5 minutesCook time: 1 hour
This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking.
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INGREDIENTS
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
METHOD
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.


2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.


3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.

[John Lynch]

Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe
Prep time: 10 minutesCook time: 15 minutes
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INGREDIENTS
1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
Salt
1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
1 cup chopped toasted almonds
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
2 tablespoons olive oil
METHOD
1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.
2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.
At this point you can make ahead and reheat to serve.
Serve warm.

[John Lynch]

Awesome Oatmeal Chocolate Chip Cookie Recipe
Prep time: 30 minutesCook time: 20 minutes
Brown the butter first, as the butter is cooling, prep the other ingredients.
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INGREDIENTS
1 cup (2 sticks, 8 oz, 225 g) unsalted butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs (large), lightly beaten
1 teaspoon vanilla extract
2 Tbsp water
1 1/2 cups bitter-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup sweetened, shredded coconut (optional)
3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)
METHOD


1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.


2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.
4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)
5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

[John Lynch]

Baked Stuffed Jalapeños Recipe
Prep time: 15 minutesCook time: 25 minutes
When working with jalapeños, it helps to wear disposable gloves. If you don't have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.
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INGREDIENTS
Cream Cheese Filling Version
12 jalapeño peppers*
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
Bacon and Jack Cheese Filling Version
12 jalapeño peppers*
1/4 cup chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
1/4 cup chopped fresh cilantro
1 1/2 teaspoon cumin
1 teaspoon dried oregano
* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.
METHOD
1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.