Aunt Lita's Lumpia

2 pounds ground beef
4 stalks celery
3 medium carrots
1 onion
4 eggs
1 teaspoon garlic powder
1 1/2 tablespoons salt
1 teaspoon black pepper
1 package egg roll wrappers

Grind celery, carrots, and onion in a food processor, or chop finely. Mix with the hamburger, 3 beaten eggs, and seasonings.

Beat remaining egg and put on a shallow plate

Place egg roll wrapper on table and put meat mixture in a long narrow row. Roll up, sealing with the egg.

Heat oil in a frying pan or deep fryer to 400º. Fry until golden brown.

Cinnamon Loaf

from the Woman's Day Collector's Cook Book

1 package active dry yeast
2/3 cup mik, scalded
1/2 cup sugar, divided
1 teaspoon salt
Butter
2 eggs
3 cups all-purpose flour
1 1/2 teaspoon cinnamon

Sprinkle dry yeast into 2 tablespoons very warm water. Let stand a few minutes; then stir until dissolved.

Pour hot milk over 1/4 cup sugar, the salt, and four tablespoons butter; cool. Add eggs, yeast and half the flour. Beat with a rotary beater or electric beater until smooth. Beat in remaining flour with spoon. Cover and let rise until doubled, about 1 hour.

Punch down and knead lightly. Roll out on floured pastry cloth or board to a rectangle 18" by 9". Spread with 2 tablespoons butter; sprinkle with 1/4 cup sugar mixed with cinnamon. Roll up tightly from the short end and put in greased 9 x 5 x 3 loaf pan. Brush with 2 tablespoons melted butter and let rise until doubled, about 45 minutes. Bake in a moderate oven (350ºF) about 30 minutes.

Kingly Smoked Salmon

Recipe from: Smoke & Spice: Cooking with Smoke, the real Way to Barbecue
by Cheryl Jamison and Bill Jamison

Ingredients:
Pacific king salmon butterflied tail section (or use coho or silver salmon)
Alder wood for smoking

Rub:
1/4 cup dill, dried
1/4 cup brown sugar
2 tsp kosher salt
2 tsp freshly ground black pepper

Optional Mop
Remaining Rub
1 cup cider vinegar
1/4 cup canola or corn oil

Instructions:

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into it's original shape, place it in a plastic bag, and refrigerate it overnight.

Prepare the smoker for barbecuing, bringing the temperature up to 180 to 200 degrees F.

Remove the salmon from the fridge and let it sit at room temperature for 30 minutes.

If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.

Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled.

BBQ tips:
Alder remains the best wood for smoking Pacific salmon. Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder.

Yield: 8 Servings

Mob Potatoes

1 2 pound package frozen hash browns, thawed
1 can reduced fat cream of chicken soup*
1 pint reduced fat sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup melted butter, divided
2 cups crushed corn flakes

Preheat oven to 350ºF. In a large bowl, combine hash browns, soup, sour cream, onion, cheddar cheese, salt, pepper, and 1/2 cup of melted butter. Mix well. Pour mixture into a 9 x 13 pan that has been sprayed with cooking spray.

In a small bowl, combine corn flakes and remaining melted butter. Mix well and sprinkle over the top of the hash brown mixture.

Cover the pan with aluminum foil and bake in a 350 oven for 1 1/2 hours.

Makes about 12 good size servings.

* You can use other "cream of" soups if you desire. Celery and mushroom work particularly well.

Grilled Wild Boar Chops

4 wild boar chops
2 lemons -- juiced
zest of 1 lemon
1/2 cup olive oil
1/4 cup fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

1. salt and pepper the chops.
2. place chops in roomy, non-metal container so each chop lays flat.
3. whisk all ingredients (sans chops) for marinade.
4. pour marinade over chops.
5. cover and refrigerate at least (4) hours, turning every hour or so.
6. prepare grill/fire for direct heat on hi.
7. sear chops on both side for 2 minutes.
8. turn heat down or place chops on cooler part of grill for remaining cooking.
9. Close lid and cook about (5) mins on each side for medium rare.
10. let chops rest at room temp for (10) mins before serving.

Quick Pesto Tortellini

1 package frozen vegetables, your choice
1 pound cheese tortellini
1 15 oz. container ricotta cheese
1/4 cup prepared pesto
salt and pepper to taste


Bring a large pot of salted water to a boil. Add the vegetables and cook until done, remove the vegetables to a large bowl. Add the tortellini to the cooking water, and cook according to package directions until done. Add the cooked tortellini to the vegetables, reserving the cooking water.

In a small bowl, combine ricotta cheese, pesto, salt, and pepper. Add to the vegetables and tortellini, along with 1/2 cup of cooking water. Toss everything together until the sauce is a consistency you like. If it's still too thick, add cooking water, 1/4 cup at a time.

Serve immediately, or it can be refrigerated and warmed back up, covered, in a 350 oven for 20-25 minutes, or a few turns in the microwave.

Beignets

adapted from King Arthur Flour Baker's Companion

2 1/2 pounds vegetable shortening for frying
1 cup milk
1 large egg
1/4 cup vegetable oil or melted butter
4 drops lemon oil
2 cups white whole wheat or all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/4 cup powdered sugar, for sprinkling on beignets

1. Heat vegetable shortening in a deep fat fryer or in a large deep potto 350ºF. Make sure there is at least 2 inches of fat in the pot.

2. Mix the milk, egg, vegetable oil and lemon oil with a whisk, set aside. In a separate bowl, combine the flour, baking powder, salt, and granulated sugar. Mix to combine. Add the milk mixture to the flour mixture. Stir until smooth.

3. Drop the batter by tablespoonful into the hot grease. Fry four or five beignets at a time, making sure that there is plenty of room for them to expand and float around. Fry the beignets for about 2 minutes per side. Most of the beignets will turn themselves over, but keep an eye on the pot in case one gets stubborn. Use a slotted spoon to remove them from the oil and drain them on paper towels.

4. Serve beignets hot with a sprinkling of powdered sugar. Recipe makes between 18-30 beignets, depending on the size you make them.

Italian Wedding Soup

1/2 pound extra-lean ground beef
1 egg -- lightly beaten
2 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

Smoky Shredded Pork Tacos

Tacos de Picadillo Oazaqueno
from Rick Bayless's Mexican Kitchen

1 1/2 lbs. boneless pork shoulder, trimmed of fat and cut into 2-inch cubes
5 garlic cloves, unpeeled, divided use
1 large white onion, diced, divided use
2-3 dried, stemmed chipotle chilies or canned chipotle chilies en adobo; see cook's notes
1 generous lb. (2 large round or 7-8 plum) ripe tomatoes
2 1/2 T. olive or vegetable oil or lard, divided use
Salt, about a scant 1/2 t.
1/2 t. ground cinnamon
1/4 t. black pepper, preferably freshly ground
1/8 t. ground cloves, preferably freshly ground
1/2 C. raisins
1/2 C. slivered almonds
16-18 warm corn tortillas (plus a few extra, in case some break)

In a medium size (2-3 quart) saucepan, cover meat with heavily salted water. Peel and roughly chop 2 cloves of garlic and add along with half of the onion. Bring to a gentle boil, skim off any grayish foam that rises during the first few minutes, partially cover and simmer over medium-low until thoroughly tender, about 1 1/2 hours. If time permits, cool the meat in the broth. Shred it between your fingers or with two forks held back to back. (There will be about 4 cups of meat; reserve broth for soup, if desired).

Prepare the Quick Cooked Tomato Chipotle Sauce. For dried chilies, roast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat until very aromatic, about 30 seconds. In a small bowl, cover chilies with hot water and let rehydrate 30 minutes, stirring to ensure even soaking. Drain and discard the water. If using canned chilies, they only need to be removed from the can.

Roast the remaining 3 cloves garlic on a griddle or skillet, turning occasionally until soft, about 15 minutes; cool and peel. Roast tomatoes on baking sheet 4 inches below heated broiler until charred, about 6 minutes. Turn and roast on the other side, 2-3 minutes. Cool, then peel, collecting all juices with the tomatoes.

In a food processor fitted with the metal blade, pulse tomatoes, chilies and garlic to medium-fine puree. Heat 1 tablespoon of oil or lard in heavy, medium-size saucepan over medium-high. Add puree and stir for 5 minutes as it sears and thickens. Taste and season with salt.

Prepare the picadillo. In a large, heavy, well-seasoned or nonstick skillet, heat remaining 1 1/2 tablespoons oil or lard over medium-high. When hot, add shredded meat and remaining half of onion. Fry, stirring frequently, until crispy and golden, 12-14 minutes. Add cinnamon, peppers, cloves and raisins. Add tomato-chipotle sauce. Reduce heat to medium and simmer, stirring occasionally, until nearly all liquid has evaporated, 4-5 minutes.

Heat oven to 350 degrees. Toast almonds in a small baking pan until lightly browned, about 6 minutes. Add them to picadillo mixture. Taste mixture and season with salt if necessary.

Guests will spoon portion of filling into warm tortilla.

Provide hot sauce for those who prefer a more picante dish.

Advance preparation: This filling can be prepared 2 days in advance and refrigerated well-sealed. Reserve and refrigerate a little of the cooking broth; add a little of it when reheating the mixture.

Yield: 4 cups, enough for 16-18 tacos

Optional: hot sauce

Cook's note: Canned chipotle chilies in adobo are sold in Hispanic markets and many supermarkets. Chipotle chilies are smoked, ripened jalapeno chilies.

Snickers Salad

1 package cream cheese (8 ounce) softened
1 cup powdered sugar
1 container Cool Whip (12 ounce) thawed
6 Snickers candy bars
4 granny smith apples (4 to 6)

• Potluck Salads
  
• 5 or Less Ingredients Salads
  
• United States Salads
  
• Apples Salads
  
• Low Sodium Salads
  

1. Mix cream cheese and powdered sugar until thoroughly blended.
2. Fold in Cool Whip.
3. Cut Snickers into bite size chunks and add to cream cheese mixture.
4. Chop the apples into chunks and stir inches.
5. Chill 1 hour before serving.
6. Chilling for a long period of time (such as overnight)will result in liquid being released from the salad.

Wolfgang's Beef Goulash

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe followsIn a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.

Spaetzle:
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsleyIn a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

Mars Bar Slice

from Miss Liss on CLBB

4 Mars Bars (3 Musketeers)
3 Tbsp butter
3 cups rice bubbles (rice krispies)

Grease and line slice tin (9x13 brownie tin) with baking paper or plastic wrap.
Melt Mars Bars with butter (you can do this in the microwave) and mix with rice bubbles.
Pour mixture into tin and press down evenly.
Let slice set in the fridge.
Remove slice from tin and cut into pieces (allow it to sit out for a few minutes before cutting otherwise it will crack).

Chili

1 pound ground beef
1 onion, diced
1 bell pepper, diced
1 package mild chili seasoning mix (such as McCormicks)
2 (14.5 oz) cans diced tomatoes
3 cups beef broth
1 (14.5 oz) can chili beans (with chili sauce)
2 (14.5 oz) cans kidney beans
2 tablespoons tomato paste
Additional Chili Powder and Cumin (optional)
Grated cheddar cheese and sour cream for topping.


Brown ground beef in a soup pot over medium high heat. Drain any grease. Add onion and bell pepper, cooking until softened- about 5 minutes. Add seasoning packet. Stir to combine, cook for 1 minute. Add tomatoes, cook for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes- add any additional seasonings as desired. Chili is ready to serve, or continue simmering until needed or refrigerate. Chili is always better the next day. Top with cheese and sour cream before serving.

For a thicker chili, eliminate 1 cup of beef broth and use 1 whole small can of tomato paste. You will want to add some chili powder and cumin in this case. You can also add jalapenos with the onion if you want a lot of heat in your chili.

Herb Roasted Pork Tenderloin

1/4 cup tamari sauce (or low sodium soy)
1/4 cup Worcestershire sauce
1/8 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 tablespoon dried onion flakes
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 packages pork tenderloins -- (1 1/2 lb)

Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

Prick pork with a fork, and place in marinade, turning to coat.

Cover dish, or seal bag; Chill 2 hours.

Remove from marinade, discarding marinade.

Place pork on a rack in a roasting pan.

Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickes portion of pork registers 160 degrees.

Herbed Focaccia/All-Purpose Pizza Dough

All-Purpose Pizza Dough (recipe to follow)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
Cooking Spray
1 tablespoon yellow cornmeal
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt

1. Roll prepared dough into a 12 x 8 rectangle on a floured surface. Sprinkle parsley, sage, rosemary, and thyme over dough. fold dough into thirds. Knead lightly 1 minute or until herbs are blended into dough. Cover and let stand 10 minutes. Roll dough into a 14 x 12 inch rectangle. Place dough onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place 35 minutes or until doubled in size.

2. Preheat oven to 450ºF.

3. Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Gently brush dough with oil. Sprinkle with kosher salt. Bake dough at 450ºF for 15 minutes or until browned. Yield: 8 Servings.


Cooking Light's All-Purpose Pizza Dough

1 package dry yeast (2 1/4 teaspoons)
1 1/4 cups lukewarm water
3 1/4 cups all-purpose flour, divided
1/2 teaspoon salt

1. Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into a dry measuring cup and level with a knife. Add 1 cup flour and salt to yeast mixture and stir well. Add 2 cups flour, q cup at a time, stirring well after each addition. Turn dough out onto floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place dough into a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85ºF.) free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Shape dough according to recipe directions. Yield: Dough for 1 pizza or focaccia.

3. To make pizza, roll dough into a 15-inch circle on a floured surface. Place dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover dough, and let rise in a warm place 20 minutes, or until puffy. Preheat oven to 450ºF, bake topped pizza for 15 minutes or until golden, makes 4 servings.

Herbed Spaetzle

from Sara Moulton Cooks At Home

2 cups sifted all-purpose flour
1 teaspoon kosher salt
pinch freshly grated nutmeg
2 large eggs, lightly beaten
2/3 cup water
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons snipped fresh chives
Salt and pepper to taste

Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the beaten egg and the water. Add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.

Drop the mixture through a spaetzle maker into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)

Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.

Tater Tot Pizza-Role

1 pound ground beef
1/2 cup chopped onion
1/4 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 can 98% fat-free cream of mushroom soup
8 ounces pizza sauce
2 ounces turkey pepperoni
1/2 cup chopped green peppers
1 cup part-skim mozzarella cheese -- shredded
12 ounces frozen tater tots

Heat oven to 375 degrees F.

Spray a casserole dish (any size, just be prepared to modify cooking times) with nonstick cooking spray.

In large skillet, over medium high heat, cook ground beef, seasonings, and onion until beef is cooked, stirring often.

Drain well.

Reduce heat to medium; stir in soup.

Cook mixture until it comes to a boil, stirring occasionally.

Spoon beef and soup mixture into prepared dish.

Spoon pizza sauce evenly over the top.

Arrange pepperoni and green pepper over sauce.

Sprinkle with cheese.

Arrange tater tots over mixture and cover with foil.

Bake in preheated oven for 30 minutes.

Remove foil and bake an additional 15-20 minutes or until heated through.

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick butter, melted
1/2 cup pecans, chopped (optional)


Preheat oven to 350ºF. Combine pie filling and pineapples in a 9 x 13 baking dish. Sprinkle dry cake mix evenly over the fruit. Do not mix. Sprinkle with pecans if using, and drizzle melted butter over the whole thing, again, do not mix or combine. Bake for 50-60 minutes, or until nicely browned and bubbly.

Ghirardelli Chocolate Chip Cookies

from the back of the chocolate chip package...

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla
2 eggs
2 cups Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Beautiful Burger Buns

from King Arthur Flour Baker's Companion

1 cup water
2 tablespoons butter
1 large egg
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon yeast
1 teaspoon onion powder (optional)
1/2 teaspoon dried minced onion (optional)

Combine all the ingredients and mix and knead them together- by hand or by mixer- until you've made a soft smooth dough. Place the dough in a lightly greased bowl, cover it,and let rise for 1 hour.

Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise 30 to 40 minutes, until they're quite puffy.

Preheat the oven to 375ºF. Bake the buns for 12 to 15 minutes, until they're golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches. For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.