Meatless Eggplant Lasagna With Herbed Ricotta and Asiago

Ingredients
1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens



Directions
1.Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2.In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
3.Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
4.Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
5.Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving. Divide the greens among plates, drizzle with the remaining tablespoon of oil, and sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

Cannellini Bean, Scallion, and Prosciutto Dip

Serves 6-8
Hands-On Time: 10m
Total Time: 10m







Ingredients1 19-ounce can cannellini beans
1 small garlic clove
3 scallions (white and light green parts)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 ounces prosciutto
1 medium baguette, cut into rounds


Directions
1.In a medium bowl, combine the beans, garlic, scallions, oil, lemon juice, salt, and pepper.
2.Fold the prosciutto into the bean mixture and serve with the baguette.

RECIPE FOR WHITE FISH IN SALSA VERDE

Basic ingredients
3 kg hake or cod
5 tbsp olive oil
1 medium onion
1 leek
3 cloves of garlic finely chopped
fresh parsley
4 or 5 potatoes thinly sliced
100ml water
salt
flour
150ml white wine



1. Chop the onion and leek.

2. Heat the olive oil in a strong earthenware casserole dish - add the onion and leek and fry on a low heat until they are a golden brown colour (about 10 mins).

3. Add the garlic, parsley, sliced potatoes and a couple of pinches of salt - cover with the water and simmer until the potatoes are nearly cooked (this takes about 20 mins depending on thickness of potato slices)

4. After covering the fish pieces in flour add them to the casserole dish

5. Pour the white wine over the fish and cook for about 10 mins over a low heat until the fish is done

VEAL RECIPES

Meat vegetable based stock

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.


BRODO DI VITELLO

Veal Stock

MAKES 1 1/2 QUARTSHomemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

Rabbit Recipes

Stock

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.


BRODO DI VITELLO

Veal Stock

MAKES 1 1/2 QUARTS

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.



Rabbit Recipes

Rabbit with cognac and black calamata olives
Ingredients:
2 pounds fresh rabbit, cut into pieces (butcher cuts)
4 tablespoons of olive oil
4 tablesppons of vegetable oil
1 onion, chopped
1 garlic clove, chopped
3 ounces cognac
4 tablespoons beef bouillon concentrated with 2 cups water or stock
40 calamata olives
salt, pepper and basil
small container mushrooms
1 tablespoon of baking soda with two ounces water
5 medium potatoes (side order)

Directions:
1. Lightly brown pieces of Rabbit in the olive oil and vegetable oil.
2. Add the onion and garlic and garnish with salt and pepper cook for 10 more minutes.
3. Sautee with cognac until flame half down
4. Season with salt, pepper and basil as needed to taste
5. Prepare an oven pot with cover and add the beef bouilon or stock
6. Add the cooked rabbit ingredient and let cook for 35 minutes in oven at 350 degrees.
7. Remove cover and let cook for 25 minutes.
8. Add mushrooms and olives and let cook for 15 more minutes
9. Remove oven pot from oven and add one tablespoon baking soda to two ounces of water, wisk and add to thicken.
10. Put back in oven for five more minutes for thickening and serve

Meanwhile fry the potatoes for side dish with a nice green italian salad and a bottle of wine.

COUNTRY COOKING

Country Green Beans


Ingredients
10 cans (10 pounds) green beans, fresh or canned
4 cups onions, chopped
1 pound bacon, chopped
2 ham hocks
4 pounds new potatoes, quartered

If using fresh green beans, wash and pinch tips.

2In a large Dutch oven, over medium heat, sauté onion, bacon, and ham hocks for 10 minutes or until onions are translucent.

3Add beans, toss to blend, add a small amount of water, and simmer over low heat for approximately 3 hours.

4Add potatoes and cook an additional 2 hours or until fork tender.




Grilled Corn on the Cob

Pull the husks of the corn back (do not completely remove them). Remove and discard only the silk.

2Reposition the husks back over the kernels.

3Soak the whole cobs in a pot of cold water for 30 minutes. Be sure the ears are completely covered with water (using a clean brick will work).

4While the corn is soaking, preheat the grill to 350°F or the coals to medium-hot.

5Place the prepared ears of corn on the grill, rotating the corn as needed to keep it from getting charred too much on one side.

6Allow the corn to slowly continue cooking for another 30 minutes.

7Serve with butter.


Grilled Chicken Cuban Sandwiches





Ingredients
FOR THE MARINADE:
2/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice
Grated zest of 1 lime
1 garlic clove crushed through a press
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breast halves, each about 6 ounces, lightly pounded to an even thickness
4 slices boiled ham or turkey ham, 1/8 inch thick, trimmed to fit chicken breasts
4 slices Swiss cheese, 1/8 inch thick, trimmed to fit chicken breasts
4 oblong soft sandwich rolls, halved lengthwise
Sweet pickle slices for serving

To make the marinade, in a small bowl, whisk together the mayonnaise, mustard, lime juice and zest, garlic, salt and pepper. Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve.

Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.

Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute.

Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts and pickles. Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.

Serves 4.

AMISH RECIPES

Wigglers
Ingredients

3 lb. hamburger
3 onions
3 c. raw potatoes
3 c. celery
3 c. carrots
3 cans peas
2 cans mushroom soup
1 qt. tomatoes
1 lb. grated cheese
3 c. spaghetti

Directions

Heat hamburger and onions. Mix all together
and put into a roaster. Pour tomatoes and mushroom
soup over all; add cheese. Bake 1 ½ hours at
350 degrees.


Pizza Crust


Ingredients

3 c. flour

1 T. Sugar

1 T. Yeast

½ t. salt

1 c. warm water


Directions

Activate yeast in water. Mix in rest of ingredients; let rise for approximately one hour. Put in pan and let rise again. Bake at 350 degrees for 10 minutes.


Ingredients

1 c. pecans, chopped

2/3 c. brown sugar

½ c. s2 corm syrup

¼ c. butter, melted




Sticky Caramel Rolls
Directions

Mix together and spread on the bottom of a 9x13 inch pan. Using your favorite cinnamon roll recipe, make as usual and put unbaked cinnamon rolls on top of the mixture in pan. Bake as usual, then flip the pan of rolls onto a large plate and east while still warm.


Ingredients

1 qt. milk

1 c. lard

1 c. sugar

1 T. salt

Yeast mixture (1 pkg. yeast + ½ c. water)


Dinner Rolls
Directions

Scald milk, then all sugar, salt and lard. Let stand until lukewarm. Then add yeast mixture and enough flour for a stiff cake batter. Set in a warm place and let rise until double size. Work down; let rise again. Roll out the dough and let it rise again. Sprinkle dough with brown sugar and cinnamon to taste. Bake at 400 degrees for 15 minutes or until finished.

Ingredients

Dough:

1 ½ T. yeast, dissolved in ½ c. warm water

¾ c. milk, scalded

1 ¼ tsp. salt

2 eggs

½ c. shortening

½ c. sugar

3 ½ to 4 c. flour



Topping:

2 T. brown sugar

2 T. flour

1 ½ tsp. cinnamon

1 T. Oleo



Filling:

Boil together:

4 T. water & ¼ c. sugar



Add:

2 beaten egg whites

½ tsp. salt

4 2/3 c. powdered sugar

½ c. Crisco

2 tsp. vanilla




Sweet Dough Coffee Cakes
Directions
Ingredients

1 box yellow cake mix

2 can Thank You brand prepared butterscotch pudding

2 eggs



Blend together for two minutes. Pour into 9x13 inch baking dish.



Topping:

1/3 c. brown sugar

1/3 c. mixed nuts

6 oz. butterscotch morsels



Combine and sprinkle on top of cake mix. Bake at 350 degrees for 35-40 minutes.




Dough: Let dough rise approximately 2 hours, then divide in 3 parts and put into pie pans.

Topping: Mix until crumbly; sprinkle on cakes. Bake at 350 degrees for 20 minutes.

Cut cakes in half horizontally and spread filling between layers.



Homemade Bread

Ingredients

Add together:
4 t. yeast
1/2 t. sugar
2 C. lukewarm water

Then combine:
4 c. hot water 2 T. salt
2/3 C. sugar
2/3 C. salad oil

Directions

Add 2 cups flour then yeast mixture. Beat well. Add flour 2 cups at a time. I usually put in 18 - 20 cups total. Just so dough isn't too sticky. Knead for 10 minutes. grease bowel and dough. Punch down and let rise for 45 minutes. Shape into loaves and let rise to size of loaves you want. Bake at 350 for 35 minutes.


Pizza Dough

Ingredients

2 ½ to 3 c. flour

1 pkg. yeast

1 tsp. salt

1 c. hot water

2 T. vegetable oil



Directions

In a medium bowl, combine 1 cup flour, yeast and salt. Add water and oil; mix well. Gradually stir in remaining flour to make a firm dough; knead dough 10-12 times. Cover and let rise for 15 minutes. Yield 2 (12 inch) crusts, or l large cookie sheet.

White Bread

Ingredients

2 T. yeast in 1/2 C. warm water
1/2 C. canola oil
12 C. robin hood flour
3/4 C. white sugar
2 T. salt
3 1/2 C. water

Directions

Knead until elastic. Let rise until double (approx. 1 hour)
Form into 4 loaves. Let rise again. Bake at 325 until light brown. Brush with butter.


Hillbilly Bread Recipe

Ingredients

4 c. warm water
3 tbsp. yeast
1 1/4 c. warm water
1 c. oil
2 tsp. honey
4 1/4 c. whole wheat flour
6 tsp. salt
1 c. brown sugar
10 1/2 c. white flour
Directions

Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt.
Let stand 1 hour; then add the rest of ingredients mixing only until flour is mixed in.
Grease bowl and dough. Cover for 40 minutes.
Knead dough and let rise for an hour. Put in pans and let rise until they double in size.
Bake at 350 for 30 minutes.



Orange Pineapple Danish Twist

Ingredients

2 pkg. yeast

4 c. all purpose flour

2 t. salt

4 egg yolks, beaten

Your choice of pie filling

1 ½ c. warm milk

½ c. sugar

1 c. cold butter

2 egg whites, beaten



Directions

In a bowl, dissolve the yeast in warm milk. In a large bowl combine flour, sugar, salt and butter until crumble. Stir in yeast mixture and egg yolks. Cover and refrigerate overnight. Punch dough down, divide in thirds, roll out on floured board. Roll each portion in a 9x7 rectangle. Cut into 7x1 strips. Pinch ends together forming a circle. Twist once to form a figure 8. Place 2 inches apart on a greased baking sheet, let rise until double in size. Brush with egg whites. Make an indentation in the center of each loop, fill with your choice of pie filling. Bake 350 degrees for 14-16 minutes. Drizzle glaze over warm rolls.



Glaze:

2 T. lemon juice

2 T. cream cheese

dash salt

1 c. powdered sugar



Mix together thoroughly. Drizzle over warm rolls.



Butterhorns

Ingredients

1 pkg. yeast
1 T. sugar
3 eggs
1 c. warm water
1/2 c. sugar
1/2 c. shortening
1/2 tsp. salt
5 c. flour

Directions

Mix together and refrigerate overnight.
Divide in 2 parts and roll in 12 inch circles; cut in 16 wedges, roll up, starting at wide end. Let rise 4 hours. Bake at 400 for 15 minutes.