BREAD-STUFF-1 — A stuffing recipe from the founder of Pepperidge Farm
Margaret Rudkin founded the Pepperidge Farm bakery as a health-food venture in 1937 because one of her children was allergic to white bread. Her family lived on a farm in Connecticut that had a lot of pretty sourgum trees that the locals called "pepperidge trees," hence the name. Rudkin's pediatrician asked to buy loaves of her whole-grain bread for other children with white-flour allergies, and so the business was started. If you look in cookbooks published in that era, they mostly say that it is impossible to make bread from whole grains because the flour was too coarse and the bread would not hold together. In its time, this was a very risky venture. In 1963, Margaret Rudkin published a cookbook with all of her family recipes. It's called The Margaret Rudkin Pepperidge Farm Cookbook, (Atheneum Press). It is a rare book, and has been out of print for 20 years. In 1965 Grosset and Dunlap republished it with much wider distribution, but that book is also out of print.
In general I have found that the recipes in this book are nearly identical to the products sold by the Pepperidge Farm bakery, and it's a lot of fun to make your own. Here is her recipe for Thanksgiving turkey stuffing.
INGREDIENTS (Serves 8)
1 lb bread
1 white onion, chopped fine
1 tsp salt
fresh-ground pepper
½ tsp sage
½ tsp thyme
¼ lb butter, melted
PROCEDURE
(1) On the weekend before Thanksgiving, set aside some homemeade bread, to dry out. Leave it unwrapped so that it will dry thoroughly.
(2) Thanksgiving morning, cut the bread into thick slices and remove the crust from each slice. Dip each slice into cold water, and wring out carefully. After squeezing each slice dry, crumble it into a large bowl by rubbing between your hands.
(3) Add salt, pepper, sage, thyme, and chopped onion to the bowl, and stir gently. Pour on the melted butter, and toss like a salad.
NOTES
Rudkin's notes say "taste and sniff as you go, because you might like more sage or thyme."
RATING
Difficulty: easy. Time: 4 days drying bread, 10 minutes preparation. Precision: no need to measure.
CONTRIBUTOR
Brian Reid
DEC Western Research Laboratory, Palo Alto, California, USA
reid@decwrl.DEC.COM -or- ihnp4,ucbvax,decvax,sun,pyramid!decwrl!reid
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CHAROSET
This paste-like, sweet spread is a prescribed part of the traditional Seder. Its mortar-like consistency is intended to remind Jews of the bricks and mortar our ancestors labored with as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional charoset from the Ashkenazic (Eastern European) Jewish tradition; very different, but equally delicious, charoset recipes, using such ingredients as dates, raisins, and sesame, can be found in the various Sephardic communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.).
INGREDIENTS (2 cups)
1½ cups finely chopped nuts (e.g., almonds, walnuts, filberts)
2 Tbsp sugar or honey (or a mixture)
1–2 cups chopped or grated apples (about 4–6 medium apples)
½ tsp cinnamon
sweet wine
PROCEDURE
(1) Mix nuts, sugar, honey, apples and cinnamon together until well-blended.
(2) Add wine slowly until the texture resembles a thick paste, like mortar.
(3) Taste and adjust cinnamon, sugar, wine amounts.
NOTES
This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more. Some people prefer a chunkier, less smoothly-blended charoset.
If you live in an area where Kosher for Passover ground nuts (not groundnuts) are available, they save a lot of chopping time and lead to a smoother consistency. If you're lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise. And remember, kids love to chop!
RATING
Difficulty: easy. Time: 20 minutes to several hours, depending on how much hand-chopping you have to do. Precision: no need to measure.
CONTRIBUTOR
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
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CHUTNEY-2 — A simple cooked chutney with tomatoes and apples
This is a family recipe, originally from my grandmother.
INGREDIENTS (16 cups)
3 lb green tomatoes
2 lb cooking apples
¾ lb shallots or onions
1¾ cups sugar
¾ lb sultanas or currants
4 Tbsp salt
2 tsp mixed pickling spice (or use 2 tsp ginger root)
9 peppercorns
6 cloves
2½ cups vinegar
PROCEDURE
(1) Peel apples.
(2) Cut tomatoes, apples and onions into small pieces
(3) Tie the spices in a muslin bag.
(4) Put all ingredients into pan (not an iron pan).
(5) Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown.
(6) Put in bottles, and store for at least 3 months.
RATING
Difficulty: easy. Time: 30 minutes preparation, 5 hours cooking, 3 months waiting. Precision: approximate measurement OK.
CONTRIBUTOR
Guy Middleton
University of Waterloo, Waterloo, Ontario, Canada
gamiddleton@watmath.uucp
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CRANB-RELISH — A fruit relish for holiday dinners
In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's Thanksgiving dinner. When I moved to Boston I missed it. So I determined when next I went back to find a package of Indian Trails, read the label carefully, and duplicate the ingredients. Alas, the company had gone bankrupt in my absence and there were no packages anywhere in any reputable store. But I knew about the disreputable stores as well, so I took myself over to 47th Street and sure enough there in the frozen foods section I found a pink-marbled, faintly sticky package of Indian Trails cranberry relish, undoubtedly thawed out and re-frozen at least a dozen times.
Eagerly I snatched it up, eagerly I read the mysterious ingredients: cranberries, oranges, sugar. (This was before the days when they would have boasted "No preservatives! No artificial ingredients!") I returned to Boston. I tried it: cranberries, oranges, sugar. Based on the original experience with Indian Trails, I assume my home-made version would freeze admirably.
One year, in a restless fit, I added a little powdered cinnamon, but that was silly, and I'm ashamed of myself now.
INGREDIENTS (4 cups)
1 lb raw cranberries
3 oranges, seeded but not peeled.
cane sugar
PROCEDURE
(1) Grind up coarsely in your meat grinder or food processor the cranberries and oranges.
(2) Sweeten to taste with sugar.
RATING
Difficulty: easy. Time: 3 minutes. Precision: no need to measure.
CONTRIBUTOR
Mary-Claire van Leunen
Digital Equipment Corporation, Systems Research Center, Palo Alto, CA
mcvl@decsrc.ARPA or decwrl!mcvl
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CRANB-RELISH-2 — Molded fresh cranberry relish with dressing
For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish.
INGREDIENTS (Serves 8–10)
DRESSING
2 cups marshmallow creme
1 cup heavy whipping cream
3 oz cream cheese
RELISH
10 oz fresh cranberries
¾ cup water
6 oz raspberry Jello mix (1 package)
¼ cup granulated sugar
1 cup Tokay grapes (quartered and seeded)
1 cup celery, chopped fine
2½ cups canned crushed pineapple, including syrup (one #2 can).
PROCEDURE
(1) The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. Mash lightly with a fork to barely break up cream cheese.
(2) Add whipping cream and cover tightly. Refrigerate overnight.
(3) 15 minutes before serving, whip mixture with an electric mixer until it reaches the consistency of thick, but not stiff, whipped cream.
PROCEDURE
(1) Rinse cranberries thoroughly. Place in .AB "an 8-cup" "a 2-liter saucepan with water, and cover. Bring to a boil and cook until the berries have "popped."
(2) Remove from heat and, using an electric mixer, beat gently until all the berries are broken.
(3) Add Jello and sugar. Plan saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled.
(4) Add grapes, celery, and crushed pineapple (including packing syrup).
(5) Pour into prepared mold and chill in refrigerator until set (about 3 hours).
(6) To serve, unmold relish onto a plate and place dressing in a separate dish. Serve a couple of dollops of dressing with each serving of relish.
NOTES
The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish.
RATING
Difficulty: moderate. Time: 10 minutes preparation, overnight chilling, 30 more minutes preparation. Precision: approximate measurement OK.
CONTRIBUTOR
Pamela McGarvey
UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
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CRANB-SAUCE-1 — Homemade cranberry sauce
Most people don't realize how easy it is to make cranberry sauce. It tastes much better fresh than canned (what doesn't?).
INGREDIENTS (Makes a lot)
1 lb cranberries
water
1 cup sugar
PROCEDURE
(1) Rinse the cranberries and put them into a heavy pot. Add just enough water to cover them. Stir in the sugar.
(2) Cook over medium heat, stirring frequently, until most of the cranberries have split open. This will take about 15 minutes. Stir well, then taste it, and add more sugar if it's not sweet enough for you. If you add more sugar, cook it a little longer, still stirring, to make sure that the new sugar is completely dissolved.
(3) Chill overnight.
(4) Eat.
NOTES
This keeps covered in the refrigerator for quite a long time.
RATING
Difficulty: Easy Time: 20 minutes preparation, overnight chilling. Precision: No need to measure.
CONTRIBUTOR
Paul Asente
Stanford University, CIS Apple Orchard, Palo Alto, Calif., USA
asente@cascade.stanford.edu ...decwrl!glacier!cascade!asente
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HERB-BLEND-1 — A French-style mixture of herbs and seeds
I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs.
INGREDIENTS (2 cups)
½ cup tarragon
½ cup chervil
2 Tbsp sage leaves
½ cup thyme
2 Tbsp rosemary
5 Tbsp freeze-dried chopped chives
2 Tbsp dessicated orange rind
2 Tbsp ground celery seed
PROCEDURE
(1) Dump everything together and mix until well combined.
(2) Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size).
NOTES
Store in a cool dry place. Crumble spices in hand when using.
RATING
Difficulty: easy. Time: 5 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Bill Selig
NASA Marshall Space Flight Center, Huntsville, Alabama, USA
selig%sam.span@star.stanford.edu
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HOLLANDAISE-1 — A quick and easy Hollandaise sauce
Few small things seem to impress dinner guests more than a good Hollandaise sauce. Perhaps this is because the guests think it is difficult to execute. This recipe disproves that notion; it makes it simple to produce a consistently good Hollandaise sauce. Use it over asparagus, to dip artichokes, with steak and rice, or for anything you can imagine. The original recipe comes from Julia Child & Company.
INGREDIENTS (1½ cups)
3 Tb fresh lemon juice
3 Tb water
½ tsp salt
3 eggs
6–8 oz unsalted butter
PROCEDURE
(1) Melt the butter in a small saucepan. It should be warm, but not bubbling hot.
(2) Combine the lemon juice and water in a small sauce pan. Bring to a simmer, adding the salt.
(3) Meanwhile, place one egg and the yolks of the other two in a smallish saucepan. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick.
(4) Set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking, not too fast, but reaching all over the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or you will coagulate the egg yolks.)
(5) Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce.
(6) Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste.
NOTES
This sauce is really so easy to make, you should leave it to the last minute. It doesn't keep terribly well. Any egg yolk and butter sauce can be kept only warm, not hot, or it will curdle. Also remember that sauces with egg yolks are prime breeding grounds for sick-making bacteria. Copper or stainless steel saucepans are best, as they transmit and hold heat better than anything else. I often make this solely in CorningWare pots, and find that sometimes the sauce will not set after removing from heat and adding the butter. In this case, return the mixture to very low heat, whisking vigorously until the sauce achieves the desired thickness. Too much heat will either curdle the egg yolks or cause the butter to separate from the mixture.
RATING
Difficulty: easy to moderate. Time: 5 minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Chris Kent
DEC Western Research Laboratory, Palo Alto, California, USA
kent@decwrl.dec.com decwrl!kent
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FISH IN HOT FANNY SAUCE
The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce." This sauce is best served with a moderately strong fish: I would reccommend sturgeon, swordfish, or tuna.
INGREDIENTS (Serves 2)
4 Tbsp unsalted butter
1 tsp cayenne pepper
1 Tbsp Tabasco sauce
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp paprika
1 tsp oregano
3 garlic cloves, in thin slices
1 Tbsp pecans, chopped fine
¼ cup pecans, sliced
¼ cup onion, minced
2 tsp lemon juice
2 pcs fish (steaks or tournedos, cut 1 inch thick).
PROCEDURE
(1) Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika, and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce.
(2) Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick. Cook on high 4–5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning.
NOTES
If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish. Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto.
RATING
Difficulty: moderate. Time: 45 minutes. Precision: no need to measure.
CONTRIBUTOR
Steven McGeady
Intel Corp., Hillsboro, Oregon, USA
mcg@omepd.intel.com
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LAMB MARINADE
INGREDIENTS (Makes ½ cup)
¼ cup salad or olive oil
2 Tbsp wine vinegar
2 tsp prepared mustard
1 tsp crushed rosemary leaves
1½ tsp salt
¾ tsp onion salt
¼ tsp black pepper
¼ tsp ground ginger
¼ tsp instant minced garlic
PROCEDURE
(1) Mix together.
(2) Refrigerate.
(3) Marinate lamb overnight.
RATING
Difficulty: trivial. Time: 5 minutes preparation. Precision: no need to measure.
CONTRIBUTOR
Katherine Rives Albitz
Hewlett-Packard, Ft. Collins, Colorado, USA
hplabs!hpfcla!hpcnof!k_albitz
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MAYONNAISE
Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste.
INGREDIENTS (1 cup)
1 egg, size "large" or larger
1½–2 Tbsp lemon juice (or vinegar) (this is usually the juice of half a medium lemon)
1 cup oil
PROCEDURE
(1) Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter.
(2) Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere.
NOTES
As you might guess, the type of oil you use affects the taste of the mayonnaise. I suggest that you start with the oil you regularly cook with and then experiment from there.
I've found that the biggest reason for failure is putting in too much acid (lemon juice/vinegar). The result is something akin to soup. Nothing will correct this failure. However, you can use this mayonnaise-soup in potato salad (or other similar salads).
You can add small amounts (up to 1 tsp) of spices, such as mustard (dried or prepared) and Tabasco sauce. Add these to the egg/acid mixture before pouring in the oil, so they get thoroughly mixed into the mayonnaise. This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part of the refrigerator (such as the bottom shelf away from the door)
RATING
Difficulty: easy. Time: less than 5 minutes; Precision: measure the ingredients.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, California, USA
Excelan, Inc., San Jose, California
ucbvax!mtxinu!excelan!aviva
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MUSHROOM SOUP
This is my family's favourite mushroom soup recipe. The recipe originally came from a small booklet produced by Carnation.
INGREDIENTS (serves 6)
1 lb sliced mushrooms
2 large onions, chopped
1 Tbsp French mustard
4 cups beef stock
1/3 lb sliced leg ham
12 oz evaporated milk
2 Tbsp whisky
1 tsp lemon juice
PROCEDURE
(1) Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. Save a few mushroom slices for decoration later.
(2) Add the remaining ingredients, except for the lemon juice.
(3) Heat through, but do not boil.
(4) Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. Serve.
RATING
Difficulty: easy. Time: 10 minutes preparation, 30 minutes cooking. Precision: no need to measure.
CONTRIBUTOR
Michael Oudshoorn
Dept. of Computer Science, University of Adelaide, South Australia
mjo@uacomsci.ua.oz
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SALSA-1 — Tomato salsa for chicken or fish
This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about "bright young chefs". The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA.
INGREDIENTS (serves 6 to 8)
2 scallions (cleaned, 3 inches green left on, slivered lengthwise)
1/3 cup fresh lemon juice
½ lb cilantro (Typically 2 bunches; use the leaves only).
2 garlic cloves (peeled and finely minced)
¼ cup basil leaves, slivered
4 ripe plum tomatoes (seeded and cut into tiny dice)
¼ cup purple onion, peeled and cut into tiny dice
1½ tsp ginger root, peeled and grated
1 Tbsp Balsamic vinegar
¼ cup olive oil
salt and white pepper
PROCEDURE
(1) In a small bowl, soak scallions in lemon juice for 30 minutes.
(2) Drain scallions; reserve half of the lemon juice. Mince the scallions.
(3) In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish.
NOTES
The original recipe calls for double this amount of olive oil, but that seemed excessive.
RATING
Difficulty: easy if you have a food processor. Time: 5 minutes preparation, 30 minutes soaking. Precision: approximate measurement OK.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm
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SPAGH-SAUCE-3 — An exotically spiced spaghetti sauce with meat
This is a very adaptable sauce which can be used in any recipe requiring tomato sauces. Best on spaghetti with garlic bread!
INGREDIENTS (8 cups)
TOMATO PRODUCTS
12 oz tomato paste
16 oz tomato sauce
28 oz tomato puree
28 oz crushed tomatoes
SEASONINGS
4 garlic cloves
1 large bay leaf
1 Tbsp sugar
½ tsp ground black pepper
1 Tbsp oregano
1 Tbsp thyme
1 tsp coriander
1–2 tsp cilantro (optional)
2 tsp rubbed sage
2 Tbsp parsley
2 tsp basil
½ tsp crushed red pepper
1 medium onion
1/3 cup olive oil
1 Tbsp sesame oil
MEATBALLS
½ lb sweet Italian sausage
½ lb lean ground beef
4 Tbsp Worcestershire sauce
2 tsp sesame oil
2 Tbsp olive oil
1/3 cup bread crumbs
1 tsp sage
2 tsp rosemary
1 tsp thyme
1 tsp basil
½ cup sherry
PROCEDURE
(1) Chop the garlic very finely. Chop the onion.
(2) Combine in a suitable pot the tomato products and seasonings. Bring to a simmer.
(3) In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference.
(4) Heat a wok or skillet and sauté the meat mixture until cooked to 'rare'. Do not overcook or singe the meat.
(5) Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot.
(6) Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.
NOTES
I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce. This spaghetti sauce is the work of about 2 years expermimentation. It has won some of the local cooking contests here in Maine.
RATING
Difficulty: easy but tedious. Time: 1 hour preparation, 7 hours cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Michael R. Dow
University of Maine, Police Dept., Orono, Maine, USA
DOW@MAINE.BITNET
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