I am allergic to milk, so any recipes calling for milk I substitute with cream and water. Everything here worked great.
I like lamb, chicken, and crab for the most part, (and occasionally shrimp). I substite lamb for red meat in stew and everything, and it also works great, so you can do the reverse and use red meat. There are just three recipes for fish in this recipe collection, rainbow trout and salmon mousse and gingered herring. There is one recipe for scallops and mussels for special occasions.
Corn chowder
1 T. margarine (I never use butter, but you can use it if you prefer)
1 onion, chopped finely
1 red pepper, chopped finely
3 small cooked red potatoes, chopped finely (I omit this)
1 small turnip, chopped finely
18 oz. chicken broth
1/2 tsp. dried thyme
dash salt
2 cans sweet corn
1/2 cup light cream
1 cup water
Fry the vegetables until they are tender. Add the water, broth, and everything and cook for 30 minutes.
Vegetable chowder
1 T. margarine
2 leeks
2 carrots, chopped finely
a stick of celery
3 small red potatoes (I omit this)
1 small turnip
15 oz. vegetable broth
1/2 tsp. thyme
dash salt
1 can golden and green beans
1/2 cup light cream
1 cup water
Fry the vegetables until they are tender. Add the water, broth, and everything and cook for 30 minutes.
Brocolli soup
1.5 pounds brocolli florets
1 T. margarine
1 onion
15 oz. chicken broth
dash salt, nutmeg
1/2 tsp. thyme
1/2 cup light cream
Cook the vegetables until tender. Puree in the blender. Add the cream last.
Miso soup
1 T. margarine
2 carrots, finely chopped
1 onion, chopped
2 cloves garlic
1 T. fresh ginger
1 head napa cabbage
1 T. rice vinegar
1/4 cup miso paste
2 spring green onions, chopped finely
Cook the vegetables except the cabbage until tender in the margarine. Add the water and cabbage, and simmer 20 minutes. Last add the miso paste. Sprinkle with fresh green onions.
Carrot soup
3 bags carrots
1 onion, chopped
1 T. fresh ginger
2 T. margarine
1 tsp. cardamom
1 tsp. coriander
15 oz. chicken broth
4-6 cups water
1/2 cup light cream
Fresh cilantro to garnish
Cook carrots and onions over medium heat until tender. Puree in the blender with some water and add the cream last.
Mushroom wild rice soup
1/2 cup cooked wild rice
1 package dried mushrooms, soaked in 2 cups boiling water until tender
2 sticks celery
1 onion
1 T. margarine
1 10 oz. package white mushrooms, sliced
2 cans chicken broth
1 T. silver swan soy sauce
1/2 tsp. thyme
1/4 cup cream sherry
Saute the vegetables in margarine. Add the rest except the sherry. Transfer some to blender. Add the cream sherry last.
Lamb meatballs
1/3 cup bread crumbs
1/2 cup chopped green onion, chopped finely
2 eggs
2 lbs. ground lamb
1/4 cup chopped fresh parsley
1 T fresh chopped mint or more
2 tsp. salt
24 skewers
Shape the mixture into 48 balls, skewer, grill and boil.
Shrimp spread (this is a rare specialty)
8 T. margarine
1 lb. shrimp, shelled and deveined
1/4 tsp. cayenne
2 T. dry sherry or sweet cooking wine
dash salt
Process in blender and spread on crackers or toasts.
fat-free cooking spray for the wok
cup fresh green beans
1/2 head green cabbage, finely shredded or angel hair cabbage package
8 oz. bean sprouts, fresh or canned
1/2 can water chestnuts
1 tsp. Silver Swan soy sauce
handful brocolli florets, optional
1/2 can baby corn, optional
shake of sliced almonds or cashews
throw in a turnip, julienne sliced
I always use 1 tsp. spicy cayenne ginger stir-fry sauce (House of Tsang Phoenix brand)
Fresh sauce:
3/4 cup orange juice
1 T. grated gingerroot or ginger paste
1 T. honey
1 T. cornstarch, blend carefully
dash vinegar
Stir-fry on high but keep the vegetables crunchy. Add the soy sauce and sauce last. Cook the fresh sauce a while. I add chicken or lamb.
Marinated goat cheese
1/3 cup olive oil
Log Montrachet, sliced
tsp. fresh thyme
tsp. fresh rosemary
spring mix salad greens
Marinate in oil and herbes 1 week. Drain until the olive oil is gone, and serve over a bed of spring mix salad greens.
Hazelnuts and green beans
1 can golden and green beans
1 oz. chopped hazelnuts
1 tsp. margarine
1 tsp. balsamic vinegar
dash sugar
Watercress soup
1 can chicken broth
3 thin slices fresh peeled ginger root
dash salt
1 1/2 to 2 cups fresh watercress
2 green onions
Cook the broth and ginger 5 minutes; then remove ginger and stir in watercress and cook 15 minutes. Garnish with green onions.
Egg and lemon soup Soupa Avgolemeno
1 can broth
1/3 cup rice
salt
2 eggs, beaten
3 T. lemon juice
2 T. parsley, chives, or mint
Simmer broth and rice, stirring twice until rice is cooked, about 14 minutes. Mix eggs and lemon, and stir into broth carefully so the eggs don't curdle.
Asparagus with Gruyere (I don't often have asparagus, except in summer)
1.5 lbs. asparagus
dash salt
1/4 cup margarine
1/2 cup grates gryuere or parmesan
Bake asparagus at 350 for 25 minutes, until it is tender. Drizzle on melted margarine and cheese, and put in oven 5-8 minutes.
Green beans oregano
1 lb. green beans
2 T. olive oil or melted margarine
1 T. lemon juice
dash salt
1/4 tsp. oregano
Cook beans in salted water about 20 minutes. Drain and toss with oil and lemon and spices.
Ginger dressing
1/4 cup rice wine vinegar
2 T. soy sauce
1 tsp. chopped fresh ginger
1 tsp. sesame oil
1/8 tsp. cayenne
1 clove garlic, optional
Mix well (shake in a container).
Brussels sprouts parmiagiana
1.5 lbs. Brussels sprouts (I seldom have these, but they taste like cabbage)
1 small onion
1/4 cup margarine
1/4 cup parmesan cheese
Cook sprouts in salted water 10 minutes or until tender. Cook onion in margarine until tender. Stir into sprouts. Top with cheese.
Scandinavian glazed rutabagas
2 medium rutabagas
1/4 cup margarine
2 T. brown sugar
1 T. water
1 tsp. salt
Slice and pare rutabagas. Cut into slices or cubes. Cook in margarine until light brown, about 10 minutes. Then sprinkle with water and sugar. Cover and simmer 20 minutes.
Italian Wine Custard (Zabaglione)
4 egg yolks
1 egg
1/3 cup sugar
1/3 cup marsala or sherry
Beat eggs 3 minutes on high speed. Gradually pour in sugar, then wine. Cook over a double boiler five minutes, when slightly thickened.
Carrot pudding
6 finely shredded carrots
2 cups half and half
1/2 cup packed brown sugar
1/4 cup margarine
1/2 tsp. cardamom
salt
1/4 cup slivered almonds
Simmer carrots an hour in the half and half until it is absorbed. Stir in all but the almonds and cook 15 minutes. Top with almonds.
Danish berry pudding
10 oz. frozen raspberries
10 oz. frozen strawberries
1/4 cup cornstarch
1/2 cup cold water
2 T. sugar
1 T. lemon juice
slivered almonds
Press the berries through a sieve. Gradually stir liquid into the cornstarch and sugar together. Then add puree and cook about 1 minute. Stir in lemon juice. Pour into dessert bowls.
Szechwan chicken with cashews
2 chicken breasts
egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. finely chopped ginger
1 tsp. silver swan soy sauce
Mix, cover and refridgerate 30 minutes.
1 T. oil
1 cup cashews
Stir fry one minute.
tsp salt
1/4 cup oil
6 chopped green onions
1 green pepper
1 can buttom mushrooms
1 T. hoisin sauce
2 tsp. cayenne chili pepper paste
1/3 cup chicken broth
Using 1 T. oil at a time, stir-fry chicken. Then stir-fry vegetables. Add broth and chicken and mushroom liquid and boil.
1 T. cornstarch
1 T. cold water
1 T. soy sauce
Stir in a little of the broth to this, then add it to the chicken stir-fry. Stir in cashews and garnish with green onion tops.
White and Green Beans
1 lb. green beans
2 T. margarine
1 T. lemon juice
2 tsp. Dijon mustard
2 tsp. honey
1/2 tsp. salt
1 can great northern beans.
Cook green beans in water. Drain. Stir in ingredients. Cook over medium until hot.
Lamb Kabobs
1 lb. lean lamb shoulder, cut into 1 inch cubes
1/4 cup lemon juice
2 T. oil
1/2 tsp. thyme
tsp. sugar
2 tsp. oregano
1 1/2 tsp. salt
1 medium green bell pepper, cut into pieces
1 onion, cut into 8 pieces
1 cup eggplant, cubed
Marinate overnight. Broil lamb 5 minutes on 11 inch metal skewers, then layer with onion and eggplant and broil 5 more minutes. Keep brushing with marinade. Cook until the meat is done.
Crab cakes
1 lb. crab meat
1 1/2 cups breadcrumbs
2 T. margarine
1 tsp. dry mustard
dash salt
2 egg yolks
Mix everything except oil. Shape into 4 small patties and refridgerate 2 hours. Heat oil to 375 in skillet and fry a few minutes. Drain on towels.
Meatless Reuben sandwiches
Rye Bread
1 slice swiss cheese for each sandwich
1 can sauerkraut
1/4 cup margarine, to spread on bread for frying
Dijon mustard for top
Make sandwiches and fry like grilled cheese.
Raspberry Cheesecake Bars
2 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup margarine
1/3 cup corn syrup
2 packages cream cheese
3 eggs
1 cup light corn syrup
2 tsp. vanilla
3/4 cup raspberry jam
powdered sugar
Heat oven to 375. Grease a 9X13X2 with shortening. Beat flour, sugar, salt, margarine, and 1/3 cup syrup with electric mixer on medium and press evenly in pan. Beat cream cheese in medium bowl until smooth. Beat in eggs and 1 cup corn syrup and vanilla until smooth. Pour over dough. Bake 35 to 40 minutes or until filling is set. Spread jam over bars and cool for 2 hours.
Grasshopper Pie
Ready made chocolate cookie crust
1/2 cup milk
32 large jet-puffed marshmallows
1/4 cup creme de menthe
3 T. white creme de cacao
1 1/2 cups whipping cream
green food color
Heat milk and marshmallows until they are melted. Cook 20 minutes. Stir in creme de menthe and creme de cacao. Beat cream on high speed. Fold into marshmallows and coloring. Chill 5 hours or until firm.
Date Bars
1 cup brown sugar
1 cup margarine
1 3/4 cup flour
1 1/2 cups oats
1/2 tsp. salt
1/2 tsp. baking soda
Date Filling
1 lb. or 3 cups dates
1/4 cup sugar
1 1/2 cups water
Cook over low heat, about 12 minutes or until thick. Heat oven to 400. Grease a 9x13x2 inch pan. Mix crumb mixture in a bowl. Press half of it in the pan. Spread over filling. Then top lightly with crumbs. Bake 30 minutes or until brown. Cool and cut into bars.
Chocolate Mousse
4 egg yolks
1/4 cup sugar
1 cup cream
1 cup semisweet chocolate
chocolate cups
Beat yolks on high speed. Beat in sugar. Heat 1 cup cream until hot. Stir in half. Then stir yolks into remaining cream. Cook 5 minutes until it thickens. Stir in chocolate to melt. Cool 3 hours, stirring occasionally. Beat 1 1/2 cups cream and fold into chocolate mixture. Spoon into cups.
Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
tsp. vanilla
2/3 cup chopped hazelnuts
Cook sugars and water on low, then medium until they hit 260, the hard ball stage. Beat whites in a bowl to stiff peaks. Keep beating while you pour in the hot syrup on medium speed. Beat up to 10 minutes and add vanilla. Mix should hold its shape and be dull in color. Fold in nuts.
Gingerbread
2 1/3 cups flour
1/2 cup shortening
1/3 cup sugar
1/2 cup treacle
1/2 cup honey
3/4 cup hot water
tsp. baking soda
tsp. ground ginger
tsp. nutmeg
3.4 tsp. salt
large egg
cup chopped dates
Heat oven to 325. Grease 9X9X2 inch pan with shortening and flour. Beat everything on low speed, then medium for 3 minutes. Bake 50 minutes to one hour or until set in the center.
Golden Apple Crisp
2 golden apples
2/3 cup packed brown sugar
1.2 cup flour
1/2 cup quick oats
1/3 cup margarine
3/4 tsp. nutmeg
3/4 tsp. cinnamon
Heat oven to 375. Grease a square pan 8X 8X2 with shortening. Arrange apples in pan. Sprinkle crumb mixture over apples and bake 30 minutes, or until tender. Garnish with whipped cream.
Rutabaga casserole
2 medium rutabagas or turnips
2 eggs
1/4 cup bread crumbs
1/4 cup half and half or light cream
2 tsp. corn syrup
tsp. salt
1/4 tsp. nutmeg
2 T. margarine
Cook rutabagas. Heat oven to 350 and grease a 1 1/2 quart casserole dish. Drain rutabagas, reserving 1/4 cup. Mash with liquid. Stir everything into them, except the margarine. Pour into casserole, dot with margarine. Bake 45 minutes or until light brown.
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