| Revised 08/09/02 |
| Revised 08/09/02 |
|
This is Concise Logic's Cook's page. Big page - it includes a whole cookbook. |
|
Windows users' tips: To find a recipe, press Ctrl-F to open the Find window, then search for words you want. Parts of words work, too, like 'fett' will find 'FETTUCCINE'. To print a recipe, 1) Minimize your net browser and open an editor such as NotePad or WordPad. (Start / Programs / Accessories) You now should have labeled rectangles ("buttons") representing both the browser and the editor on the taskbar. 2) Click on the browser's button. Click and drag the mouse (move the mouse while holding down its button) to define the recipe. If the recipe is longer than the screen, moving the mouse across the screen bottom while dragging should scroll the screen down. The defined text should change color. (To white on blue?) When you have the section you want to print defined, release the mouse button. (The defined area should stay different-colored.) Press Ctrl-C to Copy the text to your invisible clipboard. You won't see any change on the screen. 3) Click on the editor's button. Press Ctrl-V to copy the text from the invisible clipboard to the editor's window where you can see it. 4) Use the editor's print function to print the captured recipe. Close the editor if you're done with it. 5) Click on the browser's button to continue surfing. Click here to download the entire cookbook as an .RTF formatted text file. |
| I sometimes have homemade Montana Wild Berry Preserves for sale. Gooseberry or Chokecherry ... $15 / 8oz plus shipping. To order, call Kate at 800-262-2617 or 406-572-3323. |
Kate's Family Cookbook - - - (Table of contents is at the end.)
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
TACOS AND BURRITOS
MAKE ANY TYPE OF TORTILLAS (SEE PAGES 96 AND
94). SPREAD WITH FILLINGS, FOLD OR ROLL.
TACOS ARE OFTEN BEEF-NO-BEAN IN A FOLDED CORN
TORTILLA. BURRITOS USUALLY INCLUDE BEAN GLOP, IN
A ROLLED FLOUR TORTILLA. SERVE WITH BEER.
FILLINGS, IN USUAL ORDER:
bean glop (page 1)
spicey beef (page 2)
chopped raw onion
grated cheddar cheese
picante sauce, salsa, or taco sauce
black olive slices
lettuce shreds
tomato slices
* * * * * * * * * * * * * * * * * * * * * * * *
BEAN GLOP: PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups pinto or black beans
6 cups water
6 cloves garlic (optional)
2 tsp. olive oil
DRAIN (RESERVE THE STOCK.) MASH OR PROCESS WITH
CHOPPER BLADE IN FOOD PROCESSOR UNTIL REASONABLY
SMOOTH. ADD DOLLOPS OF
bean stock
UNTIL THE TEXTURE IS SPREADABLE AND THE GLOP MIXES
EASILY. MIX IN:
salt
hot sauce (optional)
TO TASTE. DO NOT OVERPROCESS; THE TEXTURE SHOULD
NOT BE FLUFFY.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 1 -=-
* * * * * * * * * * * * * * * * * * * * * * * *
SPICEY BEEF: IN A HEAVY FRYING PAN, HEAT
2 tsp. olive oil
sprinkle chili powder
sprinkle garlic powder
sprinkle ground black pepper
sprinkle dried onion flakes
AND SAUTE:
3/4 lb. lean ground beef or venison
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
CHILIS, CON CARNE AND CON VEGGIE
PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups beans (pinto or kidney are good choices)
6 cups water
6 cloves garlic
2 tsp. olive oil
IN A HEAVY FRYING PAN, HEAT
2 tsp. olive oil
sprinkle chili powder
sprinkle garlic powder
sprinkle ground black pepper
sprinkle dried onion flakes
AND SAUTE (THIS MAKES THE "SPICEY BEEF" ALICE
LOVES):
3/4 lb. lean ground beef, elk, deer, or yak meat
PUT IN SAUCEPAN #1 (CON CARNE) (CHILI IS ACIDIC,
USE GLASS OR ENAMEL PANS!):
drained meat
2 cups cooked beans
PUT IN SAUCEPAN #2 (CON VEGGIE):
the rest of the beans
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 2 -=-
IN EACH PAN, ADD:
1/2 of a 28 oz. can of canned tomatoes, including juice (cut up whole
peeled tomatoes)
1 medium onion, sliced
fresh, canned, or pickled chili peppers, cleaned & chopped. (Mild
canned are excellent.)
1/2 tsp. salt
1/4 tsp. ground cumin seed
1/4 tsp. basil
1/4 tsp. oregano
small pinch of ground cloves
1/8 tsp. chili powder
1 tsp. apple cider
1 & 1/2 tsp. hot sauce (Louisiana or Pico Pica are best, tabasco is
OK)
bean stock to just cover
SIMMER UNTIL ONION IS COOKED AND FLAVOR IS MELDED.
SERVE WITH CORNBREAD (page 98.)
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
EMPTY KITCHEN STEW
PRESSURE COOK ABOUT 40 MINUTES OR UNTIL SOFT:
1 cup large beans (kidney, pinto, etc.)
7 cups water.
ADD AND SIMMER 10-15 MINUTES:
2 cups uncooked macaroni (elbow, shell, etc.)
1/2 tsp. salt.
STIR IN:
1 small can tomato paste.
SAUTE IN ANOTHER PAN AND ADD TO THE STEW:
1 Tbsp. olive oil
1 onion, sliced fine.
SERVE HOT, TOPPED WITH:
grated Cheddar cheese.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 3 -=-
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BAKED BEANS
(Variation of Joy of Cooking.)
PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
3 cups large beans (kidney are a good choice)
9 cups water
2 tsp. olive oil
DRAIN BEANS, RESERVING BEAN STOCK. PUT RACK IN
CENTER OF OVEN. PREHEAT OVEN TO 250 DEGREES.
MIX:
1/2 cup dark unsulphured molasses
3/8 cup catsup
2 tsp. salt
2 tsp. curry powder
2 Tbsp. dry powdered mustard
1 Tbsp. vinegar (apple cider vinegar is a good choice)
2 Tbsp. Worchestershire sauce
1 chopped onion
1 cup hot bean stock, beer, or meat stock
ADD DRAINED BEANS. BAKE COVERED 1-9 HOURS, OR
SIMMER ON STOVETOP 15+ MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 4 -=-
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ADAM'S ACRE BEANS
PRESSURE COOK ABOUT 1 HOUR, UNTIL SOFT:
2 cups kidney beans
6 cups water
2 tsp. olive oil
DRAIN BEANS, RESERVING BEAN STOCK. ADD TO DRAINED
BEANS IN PAN:
1/2 cup brown sugar
3/8 cup catsup
2 tsp. salt
2 tsp. curry powder
2 Tbsp. prepared yellow mustard
1 Tbsp. vinegar (wine or apple cider vinegar is a good choice)
1 chopped onion
hot bean stock to cover
MIX AND SIMMER ON STOVETOP 15+ MINUTES. SERVE
WITH WHITE RICE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 5 -=-
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LIMAS PIQUANT
(Variation of Joy of Cooking.)
PRESSURE COOK ABOUT 25 MINUTES, UNTIL SOFT:
1 & 1/2 cups limas beans
4 & 1/2 cups water
DRAIN BEANS, RESERVING BEAN STOCK.
SAUTE:
3 Tbsp. olive oil
3 cloves garlic, crushed
1/4+ cup coarsely grated onion
REMOVE VEGGIE PIECES TO A HOLDING DISH. ADD:
3 Tbsp. flour (= 1/4 cup measure)
BROWN UNTIL BUBBLY. STIR IN SLOWLY:
1 & 1/2 cups bean stock and/or milk (reconstituted from powdered is
fine)
ADD THE SAUTEED VEGETABLES AND:
4 oz. (about 1/2 cup) grated cheddar cheese
1/2 tsp. salt
1/8 tsp. paprika
1/4 tsp. dry ground mustard
2 tsp. Worchestershire sauce
1/4 tsp. turmeric
2 cups drained cooked limas
HEAT TO A SIMMER. SERVE ON A STARCH BED, SUCH AS
RICE, TOAST, POTATOES, OR PASTA.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 6 -=-
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VERY BROWN RICE
(Variation of Recipes for a Small Planet.)
SAUTE IN PRESSURE COOKER BOTTOM:
1/4 cup olive oil
2 Tbsp. butter
2 cups raw brown rice (Bismati is best)
LET THE RICE CRACKLE JUST UNTIL IT STARTS TO
BROWN.
ADD
4 & 1/2 cups water
3/4 cups small beans (small red, black, or pinto are best)
PRESSURE COOK 20-25 MINUTES, DEPENDING ON BEAN
SIZE. STIR IN
1 & 3/4 tsp. salt
SERVE WITH SOY SAUCE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 7 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
MISO-ONION GRAVY
SAUTE IN HEAVY SKILLET:
1 onion, sliced thin
1/4 cup olive oil
REMOVE ONION TO BOWL. LIGHTLY BROWN IN REMAINING
OIL
3/8 cup white flour
MIX TOGETHER:
1 Tbsp. Hacho miso
1 cup water
ADD GRADUALLY TO THE FLOUR, STIRRING CONSTANTLY.
ADD THE COOKED ONION AND
1 cup water
1/2 tsp. salt
1/16 tsp. ground black pepper.
HEAT TO A SIMMER, STIRRING FREQUENTLY. SERVE ON A
STARCH BED, SUCH AS RICE, RICED OR MASHED
POTATOES, OR TOAST.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 8 -=-
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TOFU STIR-FRY
CUT INTO 3/8" x 1" x 3/4" PIECES
1 lb. firm tofu
SHAKE TOFU PIECES IN A BAG WITH
1/2 cup white flour
IN A HEAVY SKILLET HEAT
1/4 cup peanut oil
SAUTE THE TOFU, TURNING OCCASIONALLY, FOR A
BROWNED, CRISPY EXTERIOR.
SLICE:
1 green pepper
3 sticks celery
2 cloves garlic
1/2 cup black olives
REMOVE TOFU TO BOWL. LIGHTLY BROWN THE VEGETABLES
IN THE REMAINING OIL
AND
1 Tbsp. olive oil
2 Tbsp. dried onion flakes
IN A BLENDER OR FOOD PROCESSOR BLEND SAUCE:
2 cups water
2 Tbsp. cornstarch
1 Tbsp. miso
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1/4 tsp. ground black pepper
ADD SAUCE TO VEGETABLES AND HEAT TO A SIMMER,
STIRRING FREQUENTLY. ADD TOFU. SERVE ON A BED OF
BROWN OR WHITE RICE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 9 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
CONFETTI STIR-FRY
(A Kate original.)
SET ELECTRIC FRYING PAN TO 350 DEGREES. SLICE THIN
FRESH
mushrooms
onion
green pepper
START FRYING THEM IN
butter
peanut oil
ADD
salt.
TURN MIXTURE EVERY FEW MINUTES FROM HERE OUT.
THAW, DRAIN AND ADD
green bean pieces
cut corn
ADD
onion flakes
sliced black olives
ground black pepper
basil
THAW, DRAIN, CUT AND ADD
broccoli
ADD SOME
cooked white rice
TURN, THEN ADD
sliced canned tomato
some tomato juice from the can
GIVE A FINAL TURN AND STIR. (THE TOMATO JUICE WILL
TURN THE RICE PINKISH.) THIS DISH CAN BE A
STANDALONE MEAL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 10 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
SPLIT PEA SOUP
PRESSURE COOK VERY GENTLY 20 MINUTES:
1 lb. = 2 & 1/4 cups green split peas
4 cups water
1 Tbsp. olive oil.
ADD AND BLENDER OR STIR:
1/4 tsp. marjoram
1 tsp. salt
2 - 4 cups water, to desired consistency.
IF NEEDED, RETURN TO PAN AND HEAT AGAIN TO SERVING
TEMPERATURE OR MICROWAVE INDIVIDUAL PORTIONS.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
HOPPINJON
Traditional New Year's Day breakfast.
Canned peas method:
PRESSURE COOK 10 MINUTES:
2 cups white rice
3 cups water
3/4 tsp. salt
1 Tbsp. olive oil.
HEAT IN A SAUCEPAN:
15 oz. can of blackeyed peas, including the broth
1 Tbsp. butter
ham pieces (optional/traditional.)
COMBINE & SERVE HOT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 11 -=-
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COLD BEAN SALAD
A picnic favorite.
COMBINE AND CHILL:
2 cups cold cooked pinto or black beans
2/3 cup cold cooked string beans
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup thin sliced mushrooms
2 Tbsp. chopped pimentoes (half a 2 oz. jar)
1 tsp. salt
1 tsp. parsley flakes
1/2 tsp. basil flakes
1/2 tsp. mint flakes
1/4 tsp. ground black pepper
1/4 cup olive oil
1/4 cup red wine vinegar
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 12 -=-
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BEAN DIP
COMBINE WITH PROCESSOR CHOPPER BLADE:
1 & 1/2 cup cooked pinto beans
2 Tbsp. salsa or picante
2 Tbsp. sour cream
2 Tbsp. chopped canned or pickled chilis
3/4 tsp. salt
pinch of ground black pepper
1/2 tsp. green Tabasco
1/2 tsp. Louisiana (or other) hot sauce
1/4 tsp. soy sauce
PROCESS UNTIL SMOOTH. SERVE WARM OR COLD, WITH
CORN CHIPS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 13 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
RED SAUCE
SINGLE BATCH (PRESSED OR MINCED GARLIC METHOD):
BRING TO A SIMMER IN SAUCEPAN (THIS SAUCE IS
ACIDIC, USE A GLASS OR ENAMEL PAN!):
6 oz. tomato paste (1 can)
15 oz. tomato sauce (1 can)
1/2 tsp. oregano flakes
1/4 tsp. basil flakes
3/4 tsp. salt
1/8 tsp. ground black pepper
4+ cloves peeled, pressed or minced garlic
THIS SAUCE KEEPS WELL REFRIGERATED, SO I USUALLY
MAKE A DOUBLE BATCH AND STORE SOME. 1 BATCH MAKES
ENOUGH FOR 2 PIZZAS. FOR USE WITH PASTA, DILUTE
SLIGHTLY.
DOUBLE BATCH (FOOD PROCESSOR METHOD): PROCESS
UNTIL GARLIC IS CHOPPED FINE
12 oz. tomato paste (1 can)
28 oz. whole peeled tomatoes (1 can), reserving the juice
1 tsp. oregano flakes
3/4 tsp. basil flakes
1 & 1/2 tsp. salt
1/4 tsp. ground black pepper
8 cloves peeled garlic
BRING TO A SIMMER WITH THE RESERVED TOMATO JUICE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 14 -=-
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GARLIC BUTTER
PROCESS
1 stick = 1/2 cup butter
1/4 cup olive oil
1/2 tsp. salt if butter is unsalted
6 large cloves garlic, pressed.
STORE REFRIGERATED.
GARLIC TOAST: BUTTER SLICES OF BREAD WITH GARLIC
BUTTER. SPRINKLE WITH
grated Romano or Parmesean cheese (optional.)
BROIL ON A BAKING SHEET UNTIL BROWNED AT THE
EDGES.
GARLIC BREAD: BUTTER SLICES OF BREAD WITH GARLIC
BUTTER. STACK THEM AND WRAP IN FOIL. BAKE AT 250
DEGREES FOR 20 MINUTES. SOFT AND HEAVENLY!
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 15 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
FETTUCCINE ROMANO
COOK IN WATER WITH SALT & OIL:
12 oz. Fettuccine.
WHILE THAT COOKS, GENTLY BROWN IN A HEAVY
SAUCEPAN:
1/2 cup white flour, in
1/4 cup olive oil.
ADD:
1/2 tsp. salt
1 pressed or minced clove garlic.
WHEN THE FLOUR HAS BROWNED, REMOVE PAN FROM HEAT.
STIR IN GRADUALLY AND THOROUGHLY TO MAKE A SMOOTH
WHITE SAUCE:
1 cup milk (reconstituted from powdered is fine)
RETURN TO GENTLE HEAT. STIR UNTIL SAUCE THICKENS,
THEN ADD:
1/8 tsp. hot paprika
dash black pepper
1 cup milk (again)
2/3 cup grated Romano or Parmesean cheese
1/4 tsp. dried parsley
1/4 tsp. dried onion flakes.
STIRRING, BRING AGAIN TO SIMMER. REMOVE FROM
HEAT.
DRAIN COOKED FETTUCCINE, COMBINE WITH SAUCE.
SERVE HOT. STORES REFRIGERATED AND REHEATS IN
MICROWAVE FAIRLY WELL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 16 -=-
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MACARONI AND CHEESE
COOK
3/4 lb. macaroni
IN
salted, oiled water.
BROWN IN SAUCEPAN
1/4 cup olive oil
1/3 cup white flour
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground dry mustard
1/8 tsp. garlic powder
1/16 tsp. ground paprika
ADD
1 cup macaroni cooking water
1 cup milk (reconstituted from powdered is fine)
1 & 1/2 cups = 6 oz. grated cheddar cheese
BRING TO A SIMMER, STIRRING CONSTANTLY. REMOVE
FROM HEAT, ADD
1/2 cup red sauce (optional, page 14)
AND AS MANY DRAINED NOODLES AS MAKE A GOOD
CONSISTENCY. (THE AMOUNT DEPENDS ON THE NOODLE
TYPE AND YOUR PREFERENCE.)
SERVE WITH GREEN PEAS AND CARROT SALAD, OR
BROCCOLI AND COLE SLAW.
STORES WELL REFRIGERATED, REHEATS WELL IN
MICROWAVE. EXCELLENT REHEATED WITH CHILI ON TOP.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 17 -=-
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LASAGNA
COOK IN WATER WITH SALT & OIL:
1 lb. lasagna pasta
MIX RICOTTA FILLING:
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, shredded
2 eggs
1/4 cup Romano or Parmesean cheese, grated
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
LAYER IN PAN GREASED (WITH vegetable shortning):
Red Sauce (page 14)
lasagna
filling
lasagna
red sauce (OPTIONAL SUGGESTED ADDITIONS: cooked spinach, cooked
mushrooms, cooked broccoli, cooked venison/beef,
sliced black olives)
lasagna
filling
lasagna
red sauce
BAKE 40 MINUTES AT 375 DEGREES.
THIS RECIPE FREEZES WELL. THAW IN MICROWAVE (OR
FRIDGE) BEFORE BAKING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 18 -=-
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CALZONE
With a bow toward Nino's Pizza-Rama (Parkside Ave in Trenton NJ.)
MIX RICOTTA FILLING AS FOR LASAGNA (PAGE 18.)
MAKE DOUGH IN BREAD MACHINE KNEAD/RISE/KNEAD:
1 & 5/16 cups warm water
1 tsp. salt
2 Tbsp. olive oil
3 cups flour
1 Tbsp. yeast
CUT DOUGH INTO SIXTHS. ROLL EACH PIECE INTO A
CIRCLE AND FILL WITH 1/6 OF THE FILLING.
(OPTIONAL SUGGESTED ADDITIONS: cooked spinach,
cooked mushrooms, cooked broccoli, cooked
venison/beef, sliced black olives)
FOLD THE CIRCLE OVER AND CRIMP THE MATCHED EDGES
WITH A FORK. PRICK.
BRUSH WITH:
Garlic Butter (page 15)
PLACE ON A BAKING SHEET. BAKE 1/2 HOUR AT 375
DEGREES. TOP WITH HOT:
Red Sauce (page 14)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 19 -=-
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SPAGHETTI
COOK IN WATER WITH SALT & OIL:
spaghetti
COOK IN HEAVY SKILLET:
ground beef, elk, or venison
AND/OR
mushrooms, sliced
scallions, sliced
olive oil
HEAT OR PREPARE
1 & 1/4 cups Red Sauce (page 14)
DRAIN SPAGHETTI. SERVE TOPPED WITH SKILLET
CONTENTS, RED SAUCE, AND
grated romano or parmesean cheese.
SERVE WITH GREEN PEAS AND TOSSED ITALIAN GREEN
SALAD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 20 -=-
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SPAGHETTI PIE
(Variation of Nancy Nicholes' recipe.)
PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
OVEN TO 375 DEGREES.
BEAT
3 eggs
2/3 cup milk (reconstituted from powdered is fine)
1/2 tsp. salt
1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. garlic powder
1/16 tsp. ground black pepper
1/2 tsp. Worchestershire sauce.
ADD
1/2 cup grated cheddar cheese
1 medium onion, diced
2 cups cooked spaghetti
1/2 tomato, diced (optional.)
POUR INTO A PIE PLATE GREASED WITH
olive oil.
TOP WITH
1/2 cup grated cheddar cheese.
BAKE ABOUT 40 MINUTES UNTIL CHEESE TOPPING STARTS
TO BROWN. (ONCE IT BUBBLES IN THE CENTER,
BROILING TO BROWN THE TOPPING HASTENS COMPLETION.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 21 -=-
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MACARONI WITH VEGETABLES
COOK
12 oz. Rotini, Rotelle or other macaroni
SAUTE
1/2 cup white flour
1/4 cup olive oil
STIR IN, IN PARTS TO MAKE A SMOOTH SAUCE,
2 cups bean stock (Pinto works well)
ADD
1 cup tomatoes (whole canned is good), sliced thick
3/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. basil
1 tsp. soy sauce
1/2 green pepper cut into 1/2" square pieces
1 carrot, julienned
3/4 cup black olives, sliced
1 Tbsp. dry onion flakes
SIMMER GENTLY ABOUT 10 MINUTES, THEN MIX IN THE
DRAINED MACARONI. SERVE WITH SPINACH, GARLIC
TOAST (page 15), AND A GREEN SALAD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 22 -=-
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PIZZA
Locally famous.
PROCESS CRUST DOUGH IN BREAD MACHINE
KNEAD/RISE/KNEAD:
1 & 3/16 cups warm water
1 tsp. salt
1 or 2 Tbsp. olive oil
1 Tbsp. sugar (optional)
3 cups flour
1 Tbsp. yeast
WHEN DOUGH IS READY, PUT RACK IN CENTER OF OVEN.
PREHEAT OVEN TO 450 DEGREES. GREASE A PIZZA PAN
WITH
vegetable shortning.
SPREAD THE DOUGH WITH A RIDGE AROUND THE EDGE.
SPREAD ON
1 & 1/4 cups Red Sauce (page 14.)
ADD IF DESIRED:
8 dried tomato halfs, cut into pieces and boiled briefly (blanched)
for 3 minutes in water (to cover. Keep the water
for stock or discard.)
TOP WITH
12 oz. shredded Mozzarella cheese
AND A SELECTION OF:
1/2 can pitted black olives, sliced
1 green pepper (remove core), pieces
Mushroom slices
Cheddar cheese
Onion pieces
Pepperoni slices
Cooked ground beef
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 23 -=-
SPRINKLE WITH:
garlic powder (optional)
basil flakes
oregano flakes
olive oil
FOR BEST CRUST BAKE 25 MINUTES, THEN REMOVE FROM
PAN DIRECTLY ONTO OVEN RACK. BAKE 5 MINUTES MORE
OR UNTIL DONE. OR,
BAKE ABOUT 1/2 HOUR UNTIL CHEESE IS BROWNED AND
CRUST CRISP. (MORE TOPPINGS TAKE MORE TIME.)
BAKE MULTIPLE PIZZAS SEQUENTIALLY TO AVOID
"STEAMED" PIZZA.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
FLAT BREAD MINI PIZZA
Serves 1.
ON A PIECE OF
Flat bread (page 91)
SPREAD
Red Sauce (page 14)
ALMOST TO THE EDGE. GRATE ON
Mozzarella cheese.
YOU CAN ADD ANY PIZZA TOPPING (SEE PAGE 23)
THAT DOESN'T NEED THOROUGH COOKING, SUCH AS
sliced black olives
cheddar cheese
TOAST IN TOASTER OVEN OR BROIL BRIEFLY IN REGULAR
OVEN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 24 -=-
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SWEET-SOUR CHEESE SAUCE
IN A HEAVY SAUCEPAN BROWN TO MAKE A ROUX:
1/4 cup flour
4 & 1/2 tsp. (=1 & 1/2 Tbsp) olive oil.
GRATE
4 oz. Cheddar cheese.
ADD TO THE ROUX TO MAKE A WHITE SAUCE:
3/4 cup milk (reconstituted from powdered is fine)
1/2 cup water.
STIR IN THE GRATED CHEESE AND
2 & 1/2 tsp. cider vinegar
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. dry mustard powder
1/8 tsp. garlic powder
1/8 tsp. chili powder.
WHEN IT SIMMERS AND THICKENS, IT'S DONE. GOOD
WITH PASTA, ESPECIALLY ELBOW MACARONI.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 25 -=-
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POTATOES WITH SESAME
(Adapted from Recipes for a Small Planet.)
PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
OVEN TO 400 DEGREES.
PEEL AND PRESS:
1 large or 2 small cloves garlic
RUB THE GARLIC ONTO THE BOTTOM AND SIDES OF A
LARGE FLAT BAKING DISH. ALSO SMEAR AROUND THE
BOTTOM AND SIDES OF THE DISH:
1/2 tsp. olive oil
SLICE FINE (ABOUT 1/8"):
potatoes, washed, with eyes & bad spots removed, skins on (as needed,
probably about 4 cups)
HEAT:
1 & 1/4 cup milk (reconstituted from powdered is fine)
2 Tbsp. butter
2 cloves peeled, pressed garlic
LAYER IN PAN:
2 layers potato slices
1 layer grated cheese (as needed, probably about 1/2 cup. I grate
this directly on with a hand grater)
1 layer sesame seeds (probably about 3/8 cup)
sprinkle paprika
sprinkle salt
another 2 layers potato slices
another 1 layer grated cheese
another sprinkle paprika
another sprinkle salt
POUR THE MILK MIXTURE ON EVENLY, WETTING ALL THE
POTATOES AND CHEESE. BAKE ABOUT 45 MINUTES, UNTIL
TOP IS BROWNED AND POTATOES ARE SOFT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 26 -=-
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CHEESE SOUFFLE
(Variation of Jane Heald's recipe.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 325 DEGREES.
SEPARATE TO TWO LARGE BOWLS:
8 egg yolks
8 egg whites
INTO THE YOLKS, MIX:
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. cayenne pepper
GENTLY BROWN IN A HEAVY SAUCEPAN:
1/2 cup white flour, in
1/3 cup olive oil.
WHEN THE FLOUR HAS BROWNED, REMOVE PAN FROM HEAT.
STIR IN GRADUALLY AND THOROUGHLY TO MAKE A SMOOTH
WHITE SAUCE:
2 cups milk (reconstituted from powdered is fine) (TRY ADDING 1/2 C.,
STIR UNTIL THICK, 1/2 C. STIR UNTIL SMOOTH, THEN
REMAINING 1 C.)
ADD
1 & 1/2 cups grated cheddar cheese.
RETURN TO GENTLE HEAT. STIR FREQUENTLY UNTIL
SAUCE THICKENS, AND CHEESE MELTS. ADD
up to 1 cup spinach (heated from frozen and drained, or fresh washed &
cut up, optional)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 27 -=-
STIR SOME OF THE HOT SAUCE INTO THE EGG YOLKS,
THEN RETURN THE SAUCE TO HEAT AND STIR UNTIL
THICKENED. RETURN THE MIXTURE FROM THE PAN TO THE
COOL YOLK BOWL AND STIR OCCASIONALLY TO HASTEN
COOLING WHILE YOU BEAT THE EGG WHITES TO STIFF
PEAKS.
FOLD THE WHIPPED WHITES INTO THE CHEESE SAUCE.
THIS IS EASIEST IF THE SAUCE IS STILL WARM. POUR
MIXTURE INTO AN UNGREASED CASSEROLE DISH.
STRAIGHT SIDES ARE BEST - I USE 2 GLASS SAUCEPANS
SO OUR 'SECONDS' CAN BE STRAIGHT FROM THE OVEN.
BAKE ABOUT 1 HOUR UNTIL IT IS PUFFY WITH A BROWNED
TOP. BRING IT TO THE TABLE DIRECTLY FROM THE OVEN
AS IT WILL FALL AS IT COOLS. SERVE WITH GREEN
PEAS AND A GRATED CARROT SALAD (PAGE 82.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 28 -=-
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BAKED GRITS
Quick and yummy.
(Variation of Quaker Regular Grits package.)
PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
OVEN TO 350 DEGREES.
BOIL:
3 & 1/2 cups water
1/2 tsp. salt
ADD:
3/4 cup grits (Old Fashioned, not Quick, is best)
COOK 20 MINUTES, COVERED. (15 FOR QUICK) MIX:
1 egg
2 cloves pressed or minced garlic
1 cup grated Cheddar cheese
1/2 tsp. Louisiana (or other) hot sauce
STIR INTO COOKED GRITS:
2 Tbsp. butter
STIR SOME OF THE HOT GRITS INTO THE EGG MIXTURE,
THEN RETURN THE EGG/GRITS MIXTURE TO HEAT AND COOK
BRIEFLY. OIL OR GREASE A LARGE FLAT CASSEROLE
DISH, THEN POUR IN THE MIXTURE. TOP WITH
ADDITIONAL
grated Cheddar
AND PERHAPS
bread crumbs
garlic powder
black pepper
raw sunflower seeds.
BAKE ABOUT 30 MINUTES UNTIL IT IS BUBBLING AND THE
CHEESE TOPPING IS MELTED AND STARTS TO BROWN.
(ONCE IT BUBBLES, BROILING TO BROWN THE TOPPING
HASTENS COMPLETION.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 29 -=-
SERVE WITH FRIED SUGAR POD PEAS AND A GREEN SALAD.
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DEVILLED EGGS
REMOVE SHELLS FROM
10 hardboiled eggs (page 65)
CUT EACH CHILLED EGG IN HALF, REMOVE THE YOLKS TO
A BOWL, AND SAVE THE WHITES FOR STUFFING.
PARTICALIZE THE YOLKS BY MASHING WITH A PASTRY
BLENDER OR FORK. MIX IN
1/3 cup mayonnaise
1 & 1/2 tsp. prepared mustard
1/8 tsp. salt
1/4 tsp. sugar
1/8 tsp. garlic powder
pinch ground cayenne pepper
pinch curry powder
pinch ground dry mustard
pinch ground black pepper
STUFF THE WHITES, SPRINKLE WITH
ground paprika
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 30 -=-
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VELVEETA MACARONI
PUT OVEN RACK IN UPPER PART OF OVEN AND PREHEAT
OVEN TO 350 DEGREES.
BOIL:
12 oz. macaroni
RUB ONTO THE BOTTOM AND SIDES OF A LARGE FLAT
BAKING DISH:
1 & 1/2 tsp. olive oil
SPREAD THE COOKED MACARONI IN THE DISH AND TOP
WITH:
1 to 1 & 1/2 lbs sliced velveeta
1 to 2 tomatoes, cut into chunks
AND PERHAPS:
sliced mushrooms
peas
BAKE ABOUT 20 MINUTES UNTIL CHEESE IS MELTED AND
STARTS TO BROWN. SERVE WITH GARLIC TOAST (page
15) AND SPINACH.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 31 -=-
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SAVORY CHEESE LOAF
(Variation of Dot Fry's recipe.)
PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
SLICE MOST OF WAY THROUGH:
italian bread
(see page 89) SPREAD WITH A MIXTURE OF:
2 Tbsp. melted butter
1 small grated onion
1/4 cup poppyseeds
3 Tbsp. mayonaise
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
FOLD SLICES OF
american cheese
TO TRIANGLE SHAPE, INSERT BETWEEN BREAD SLICES.
WRAP IN FOIL. BAKE 20 MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 32 -=-
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DEEP FRIED FISH
SLICE APPROXIMATELY 3/8" THICK:
haddock, blue hake or other mild fish
DIP IN
egg, beaten
THEN
spicey flour (page 36.)
IN A DEEP, HEAVY, METAL PAN (I USE A PRESSURE
COOKER BOTTOM) OR DEEP FAT FRYER (AT 325 DEGREES)
BOIL THE FISH PIECES IN HOT
peanut oil
ABOUT 10 MINUTES, STIRRING & TURNING OCCASIONALLY,
UNTIL BROWNED.
WITH A SLOTTED SPOON, STRAIN THE FISH PIECES OUT
AND PLACE ON PAPER TOWELS, SPRINKLE WITH
salt.
SERVE HOT WITH TARTAR SAUCE:
chopped Kosher Dill pickles, drained
mayonaise (equal amount)
MIX.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 33 -=-
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BAKED FISH
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES. IN A LOAF PAN, MELT
1 Tbsp. butter
1 Tbsp. olive oil
3/8 tsp. Old Bay seasoning mix
1/4 tsp. salt
ADD
frozen fish fillets, enough to cover pan bottom.
BAKE 15 MINUTES, TURN, BAKE ANOTHER 15 MINUTES OR
UNTIL DONE. SERVE ON WHITE RICE WITH PAN LIQUID
AS SAUCE.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
BROILED FISH
THAW FISH FILLETS, PRESS OUT WATER WITH PAPER
TOWELS. MELT:
1 Tbsp. butter
1 Tbsp. olive oil
3/8 tsp. Old Bay seasoning mix
1/4 tsp. salt
COAT FILLETS IN MELTED MIXTURE, THEN
whole wheat bread crumbs.
BROIL UNTIL DONE, TURNING ONCE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 34 -=-
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BIRD SAUCE
Incredible hot-sweet BBQ sauce.
(Variation of Bob Palmieri's recipe.)
MIX
3/4 cup sugar
3/8 cup Louisiana or tabasco hot sauce
3/4 cup honey
1/2 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tsp. ground cayenne OR 3 Tbsp. crushed red pepper
BOIL IN A HEAVY SAUCEPAN (THIS SAUCE IS ACIDIC,
USE A GLASS OR ENAMEL PAN), UNCOVERED, 1/2 HOUR OR
UNTIL THICK.
KEEPS VERY WELL UNDER REFRIGERATION. GOOD BBQ
SAUCE FOR POULTRY, OR ADD TO COOKED BUTTERED RICE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 35 -=-
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BBQ GRILLED CHICKEN
POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
BACKWARDS TO STRAIGHTEN IT.
COVER WITH SALTED WATER AND SIMMER 15 MINUTES:
1 chicken cut up, or chicken pieces: don't remove skin as fats are
important to the taste of this recipe
OVER CHARCOAL, COOK BOTH SIDES, TURNING THE PIECES
FREQUENTLY, UNTIL THE FATS ARE REDUCED AND THE
CHICKEN LOOKS DONE. THEN ON EACH SIDE IN TURN,
COAT THE PIECES WITH BIRD SAUCE (PAGE 35), TURN
THE COATED SIDE DOWN, AND COOK IT ON. CHECK
PROGRESS FREQUENTLY; BROWNING WILL HAPPEN QUICKLY
DUE TO CARMELIZATION OF SUGARS.
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SPICEY FLOUR
A premixed ingredient of many uses.
IN A GALLON BAG, SHAKE TO MIX:
1 cup white flour
1/2 cup whole wheat flour
1/2 cup semolina flour or cornmeal
2 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. ground white or black pepper
1/2 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. ground paprika
1/8 tsp. ground cayenne pepper
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 36 -=-
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OVEN FRIED CHICKEN
Chicken very tender, relatively greaseless, and with a delicious coat.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
BACKWARDS TO STRAIGHTEN IT.
COVER WITH SALTED WATER AND SIMMER 15 MINUTES:
1 chicken cut up, or chicken pieces
COAT DRAINED PIECES WITH
spicey flour (page 36)
SAUTE PIECES IN HEAVY SKILLET GREASED WITH
butter
UNTIL LIGHT BROWN OR GOLDEN, ON EACH SIDE.
BAKE ABOUT 30 MINUTES OR UNTIL DONE.
NOTE: BOIL BACK PIECES, NECK, & GIBLETS IN WATER
DISCARDED FROM THIS RECIPE TO MAKE SOUP STOCK OR
DOG SUPPLEMENT. DOGS SHOULD NOT EAT WHOLE CHICKEN
BONES! (DEBONE POULTRY OR RUN MEAT AND COOKED-
SOFT BONES THROUGH A GRINDER BEFORE SERVING.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 37 -=-
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ROAST CHICKEN & STUFFING
(Variation of Jane Heald's recipe.)
PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
RINSE
1 whole chicken
BRIEFLY SOAK IT IN CHANGES OF HOT TAPWATER TO WARM
THROUGH WHILE STUFFING IS PREPARED.
STUFFING: SAUTE IN HEAVY FRYING PAN
2 Tbsp. butter
1 chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
AND PERHAPS
celery, chopped
parsley, chopped
mushrooms, sliced
WHEN THE VEGETABLE(S) ARE ALMOST COOKED, ADD AND
SAUTE
2 slices bread, cut into cubes.
STUFF THE CHICKEN. CLOSE THE OPENING WITH A SKEWER
OR 2. BAKE UNCOVERED IN A HEAVY FRYING PAN ABOUT
20 MINUTES/POUND, BASTING HOURLY WITH PAN JUICES.
WHEN DONE, SKIN WILL BE GOLDEN AND LEG WILL MOVE
EASILY AT THE HIP. SERVE WITH GRAVY (PAGE 39),
RICED POTATOES OR RICE, COOKED PEAS OR SPINACH,
AND SALAD.
DRIPPINGS STOCK FOR POULTRY GRAVY: WHEN THE FOWL
IS COOKED, OFFLOAD TO ANOTHER PAN. TO THE
ROASTING PAN, ADD
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 38 -=-
1 & 1/2 cups water
AND STIR TO DISSOLVE PAN DRIPPINGS. POUR THE
DRIPPINGS "BROTH" INTO A PYREX MEASURING CUP AND
LET THE GREASE FLOAT TO THE TOP. USE A TURKEY
BASTER SYRINGE TO SUCK THE PAN DRIPPINGS "BROTH"
FROM UNDER THE GREASE. IF YOU ROASTED IN A HEAVY
FRYING PAN, IT SHOULD NOW BE CLEAN ENOUGH TO MAKE
GRAVY IN.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
GUILT-FREE GRAVY
Olive oil replaces the traditional animal fat.
BROWN IN HEAVY FRYING PAN OR SAUCEPAN
1/3 cup spicey flour (page 36)
olive oil, enough to soak the flour
MIX DRIPPINGS BROTH, BEAN STOCK, GARLIC BROTH, OR
ANY OTHER BROTH CAREFULLY INTO THE BROWNED SPICEY
FLOUR AND BRING IT TO A SIMMER. ADD AS NEEDED FOR
DESIRED CONSISTENCY
milk (optional, reconstituted from powdered is fine)
AND
soy sauce to taste
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 39 -=-
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ROAST DUCK
Tender and not too greasy.
(Variation of Hutterite recipe.)
RINSE
1 whole duck
PARBOIL 45 MINUTES. A LARGE STOCK POT IS BEST,
BUT A TURKEY ROASTER PAN STRADDLING TWO BURNERS
WORKS WELL, IF THE DUCK IS TURNED FREQUENTLY
(BECAUSE THE WATER ONLY COVERS ABOUT 2/3 OF THE
FOWL.) SAVE THE BROTH FOR MAKING SOUP AND GRAVY!
STUFF AS FOR CHICKEN (PAGE 38.) ROAST AT 400
DEGREES ABOUT 1 HOUR. SERVE WITH GRAVY AND BROWN
RICE, COOKED PEAS OR SPINACH, AND SALAD.
DUCK GRAVY: FOLLOW GRAVY, PAGE 39, USING DUCK
STOCK FROM THE PARBOIL AND/OR DRIPPINGS STOCK MADE
AS FOR CHICKEN GRAVY (page 38). MILK IS NOT
NEEDED.
LEFTOVER DUCK: ON A
bread slice, warmed
LAYER
thin sliced raw onion
duck meat
duck gravy, hot
black pepper
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 40 -=-
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DEEP FRIED CHICKEN
PLUCK, GUT, WASH AND CUT INTO SERVING PIECES:
1 chicken.
POULTRY PIECE TIP FOR BETTER WINGS: CUT OFF THE
WING TIP AT 1ST ("WRIST") JOINT, THEN CLIP THE
INSIDE OF THE "ELBOW" SKIN AND BREAK THE "ELBOW"
BACKWARDS TO STRAIGHTEN IT.
PREHEAT
peanut oil
IN ELECTRIC SKILLET TO 375 DEGREES. IN A SMALL
BOWL BEAT
1 egg.
DIP EACH PIECE OF CHICKEN IN BEATEN EGG TO WET IT,
THEN COAT THE WET PIECE WITH
Spicey Flour (page 36.)
PUT 4 OR 5 PIECES AT A TIME IN THE SKILLET. TURN
EVERY 5 MINUTES FOR 20 MINUTES, OR UNTIL COOKED
THROUGH. DRAIN ON PAPER TOWELS.
WHEN DONE FRYING, DRAIN ALL COOLING OIL EXCEPT THE
OILY FLOUR-CRUMB CRUD AT THE BOTTOM OF THE
SKILLET. HEAT THE SKILLET TO 350 DEGREES AND MIX
IN:
Spicey Flour
TO MAKE A ROUX. REDUCE HEAT TO 300 DEGREES. ADD
MILK OR STOCK TO MAKE GRAVY.
SERVE WITH MASHED POTATOES, GREEN PEAS, AND A
SALAD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 41 -=-
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POT ROAST
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 300 DEGREES.
COAT A
beef roast
IN
flour
AND BROWN ON ALL SIDES IN A HEAVY SKILLET GREASED
WITH
butter.
WASH AND CUT INTO PIECES
potatoes
onions
carrots
garlic
PUT MEAT IN A CASSEROLE SURROUNDED BY VEGETABLE
PIECES. ADD
stock AND/OR wine
TO JUST COVER. SEASON WITH
salt
pepper
basil
BAKE 2 TO 4 HOURS OR UNTIL MEAT IS VERY TENDER.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 42 -=-
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VENISON POT ROAST
Magnificent treatment for venison and veggies.
PUT OVEN RACK IN CENTER OF OVEN. DO NOT PREHEAT
OVEN. SOAK AN UNGLAZED COVERED CLAY POT (I USE A
ROMERTOPF) IN CLEAN
water
FOR AT LEAST 15 MINUTES WHILE PREPARING THE
FOLLOWING:
COAT A
3/4 to 1 lb. venison or beef roast
IN
flour
AND BROWN ON ALL SIDES IN A HEAVY SKILLET GREASED
WITH
butter.
WASH AND CUT INTO PIECES
2 potatoes
2 onions
1/2 a green pepper
3 carrots
6 mushrooms
5 cloves garlic.
TOSS VEGGIE PIECES IN A BIG BOWL WITH
1 cup shredded cabbage
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. parsley flakes
1 tsp. basil flakes.
MIX IN A 2 CUP MEASURE
1 & 1/2 cup red wine
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 43 -=-
1 Tbsp. Worchestershire sauce
1 Tbsp. soy sauce
water to make 2 cups
PUT A LAYER OF VEGETABLE PIECES IN THE BOTTOM OF
THE CASSEROLE. LAY THE MEAT ON IT, THEN SURROUND
AND COVER THE MEAT WITH VEGETABLE PIECES. ADD THE
PREPARED WINE MIXTURE. TURN THE OVEN ON TO 450
DEGREES AND BAKE 2 TO 3 HOURS WITH A TRAY UNDER
IT.
SERVE WITH FANCY MALT ROLLS, GREEN BEANS, AND
SALAD FOR A HOLIDAY FEAST. (THE CASSEROLE CAN BE
REMOVED FROM THE OVEN AND WAIT COVERED WHILE THE
ROLLS BAKE.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 44 -=-
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ETRUSCAN BEEF
(Variation of The Clay-pot Cookbook.)
Tender treatment for venison. Worth buying a Romertopf casserole for!
PUT OVEN RACK IN CENTER. DO NOT PREHEAT OVEN.
PREPARE A MARINADE IN A GLASS OR PLASTIC
CONTAINER:
1/2 cup wine
1/2 tsp. pepper
1/4 tsp. curry powder
1 tsp. salt
1 tsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
SOAK A
small beef roast, fat trimmed away
IN THE MARINADE FOR SEVERAL HOURS, REFRIGERATED.
SOAK THE UNGLAZED COVERED CLAY POT (I USE A
ROMERTOPF) IN CLEAN
water
FOR AT LEAST 15 MINUTES.
DREDGE THE ROAST IN
white flour
AND BROWN ON ALL SIDES IN A HOT HEAVY SKILLET
GREASED WITH
olive oil.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 45 -=-
WASH AND CUT TO CONVENIENT BITES
2 medium carrots
1 large or 2 small onions
1/2 green pepper
2 medium potatoes
5 medium mushrooms
AND SLICE THIN
3 cloves of garlic.
PUT THE CARROTS AND 1/2 THE GARLIC SLICES IN THE
BOTTOM OF THE SOAKED CASSEROLE, THEN THE MEAT
SURROUNDED BY MUSHROOMS AND GREEN PEPPER PIECES.
SPRINKLE ON THE REST OF THE GARLIC SLICES AND
COVER WITH ONIONS AND POTATOES. POUR THE MARINADE
OVER ALL.
COVER YOUR POT WITH ITS SOAKED CLAY TOP AND PLACE
IN A COLD OVEN. TURN ON THE HEAT TO 480 DEGREES
AND COOK 90 MINUTES (= 1 & 1/2 HOURS.)
SERVE WITH COLESLAW (PAGE 83.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 46 -=-
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BEEF STEW
COAT
1 lb. chuck steak
IN
white flour.
FRY TO BROWN BOTH SIDES IN HEAVY SKILLET OILED
WITH
butter or olive oil.
CUT INTO BITE SIZE PIECES, ADD
2 cups water
skillet residue.
PRESSURE COOK 40 MINUTES. ADD AND STIR:
2 large onions, cut into bites
2 carrots, cut into bites
2 potatoes, cut into bites
1 cup water
1 garlic clove, minced
1 tsp. salt
PRESSURE COOK 5 MINUTES.
SHAKE TOGETHER IN A SMALL JAR TO MIX
1 Tbsp. corn starch
1/4 cup water
ADD STARCH MIXTURE TO STEW, WITH
1/2 cup frozen or fresh green peas
1/8 tsp. ground black pepper
1/4 tsp. basil
HEAT TO SIMMER. SERVE WITH ROLLED BISCUITS (page
97) AND A GREEN SALAD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 47 -=-
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MEAT LOAF
PUT RACK IN CENTER OF OVEN. PREHEAT OVEN TO 350
DEGREES.
THAW IF FROZEN:
2/3 lb. ground beef, elk, venison, or yak meat
CHOP IN FOOD PROCESSOR WITH CHOPPER BLADE:
2 slices (old) bread
1/2 medium onion
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. basil flakes
MIX IN BOWL:
1 egg
1/2 tsp. grated prepared horseradish
1 Tbsp. catsup
1/2 tsp. lemon juice
1 tsp. Worchestershire sauce
FLUFF BEEF INTO BOWL, ADD CRUMB MIXTURE. MIX
GENTLY. PAT INTO LOAF PAN.
TOP WITH:
3 Tbsp. salsa, picante, or taco sauce
BAKE AT 350 DEGREES ABOUT 1 HOUR IN MIDDLE OF
OVEN. SERVE HOT SLICES. LEFTOVER SLICES GOOD IN
SANDWICHES HOT OR COLD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 48 -=-
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ITALIAN MEATBALLS
MIX:
2 lbs. ground elk, beef, or venison
2 cups bread crumbs
1 cup = 5 oz. grated parmesean or romano cheese
4 cloves garlic, pressed or minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. mint
1 tsp. salt
ROLL IN ABOUT 32 BALLS ABOUT 1 & 1/2" DIAMETER.
FRY IN ABOUT 1/2" OF
peanut oil
IN HEAVY SKILLET.
SERVE WITH RED SAUCE ON SPAGHETTI, OR
SERVE WITH RED SAUCE AND GRATED MOZZARELLA CHEESE
IN A
Submarine Sandwich Roll (page 90.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 49 -=-
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ROAST BEEF
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
WASH AND CUT INTO PIECES
2 potatoes
2 large onions
2 carrots
mushrooms (optional)
green pepper (optional)
green onions (optional)
TOSS VEGETABLE PIECES IN
olive oil
salt
ground black pepper
basil
AND PLACE IN HEAVY SKILLET.
PUT A RINSED
beef roast
ON TOP, FAT SIDE UP, AND SPRINKLE MEAT GENEROUSLY
WITH
dried onion flakes
AND SOME
salt
ground black pepper
IF THE MEAT IS LEAN (TRUE OF VENISON!), DRIZZLE
WITH
olive oil
BAKE ABOUT 40 MINUTES PER POUND, UNTIL INTERNAL
TEMPERATURE IS AT LEAST 140 DEGREES ON A MEAT
THERMOMETER.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 50 -=-
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PORK OR BEEF LO MEIN
COOK
Spaghetti or other fine noodles
DRAIN, TOSS NOODLES IN
olive oil.
SLICE VERY THIN
1 pork chop or chuck steak, raw
FRY MEAT STRIPS OVER MODERATE HEAT IN HEAVY
SKILLET OILED WITH
peanut oil.
SPRINKLE WITH
salt
ground cumin seed.
REMOVE COOKED MEAT STRIPS TO A DISH.
IN THE SAME PAN, FRY
1 onion, thinly sliced.
ADD THE NOODLES, SEASON WITH
salt
ground cumin seed
soy sauce.
SERVE NOODLE MIXTURE WITH MEAT ON TOP.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 51 -=-
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VENISON LO MEIN
PUT A POT OF
water
ON TO HEAT TO A BOIL. PREPARE STIR-FRY ITEMS:
1 small or 1/2 large green pepper, seeded & sliced in bite-sized
strips
1 small onion, sliced thin
1 very large or a handful of smaller mushrooms, sliced
1 carrot, julienned
2-3 Tbsp. tomato pieces
1/2 cup venison roast, sliced thin & cut in bites
ALSO SLICE THIN
1/2 cup cabbage.
COOK IN BOILING WATER ABOUT 5 MINUTES OR PER
PACKAGE DIRECTIONS
6-8 oz. Chuka Soba or other oriental noodles.
PREPARE STIR-FRY SAUCE WITH CHOPPER BLADE:
1 & 1/2 Tbsp. miso
3/4 cup water
1/4 cup wine, such as burgundy
1/8 tsp. ginger powder
2 cloves garlic
3/4 tsp. salt
1 tsp. sugar
HEAT IN A HEAVY NON-ALUMINUM FRYING PAN
2 Tbsp. peanut oil.
DRAIN NOODLES, FRY BRISKLY BRIEFLY, TURNING UNTIL
NOODLES ARE COATED. OFFLOAD TO THEIR COOKING POT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 52 -=-
HEAT IN THE FRYING PAN
1/4 cup olive oil.
START THE VENISON FRYING AND GENEROUSLY GRIND ON
black pepper.
TURN, THEN ADD THE STIR-FRY ITEMS. COOK BRISKLY,
TURNING, UNTIL VEGGIES ARE MOSTLY COOKED. ADD THE
CABBAGE, STIR-FRY SAUCE, AND NOODLES. CONTINUE TO
TURN UNTIL ALL IS MIXED AND THE SAUCE IS MOSTLY
BOILED OFF. POUR EVENLY OVER THE DISH
1/4 cup soy sauce.
SERVE WITH CHOPSTICKS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 53 -=-
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SHEPHERD'S PIE
CUT IN HALF AND PRESSURE COOK 10 MINUTES:
8 potatoes
1 cup water.
THAW IN MICROWAVE:
1 cup green peas.
FRY TO BROWN:
1 Tbsp. olive oil
1 lb. ground beef
salt
pepper
garlic powder.
DICE AND MICROWAVE:
3 large carrots
1/3 cup onion
1/3 cup green pepper
1/3 cup celery.
REMOVE THE BEEF TO A BOWL. ADD TO THE FRYPAN
2 cups water
AND STIR WELL TO DISSOLVE THE PAN DRIPPINGS.
REMOVE THE DRIPPINGS TO A BOWL.
IN THE NOW-CLEANISH FRYPAN, BROWN TO MAKE A ROUX:
1/4 cup flour
4 & 1/2 tsp. (=1 & 1/2 Tbsp.) olive oil.
STIR THE DRIPPINGS-WATER IN TO MAKE A SMOOTH
GRAVY, WITH:
1 Tbsp. Red Sauce (page 14)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 54 -=-
POUR MOST OF THE WATER OFF THE POTATOES AND MASH
THEM WITH:
1/4 tsp. salt
1 Tbsp. olive oil.
IN A LARGE FLAT CASSEROLE (OR TWO 9" ROUND ONES),
LAYER:
BEEF
VEGGIES
GRAVY
POTATOES
ground black pepper
spray oil.
BAKE 1/2 HOUR AT 350 DEGREES.
THIS RECIPE FREEZES WELL. THAW IN MICROWAVE (OR
FRIDGE) BEFORE BAKING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 55 -=-
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VENISON CURRY
ADD IN ORDER TO A LARGE GLASS POT ON LOW HEAT:
2 Tbsp. olive oil
2 carrots, diced
1 large onion, chopped (yellow onion preferred)
1 lb. ground venison
1 apple, peeled, cored and diced
2 large cloves garlic, pressed or minced
1 Tbsp. curry powder
1/4 tsp. ground cloves
WHILE THAT'S BROWNING GENTLY, DRAIN INTO A LARGE
BOWL THE LIQUID FROM:
1 large can (28 oz.) whole peeled tomatoes.
ADD TO THE LIQUID:
the peeled tomatoes, sliced
2 bay leaves
1/4 cup raisins
1 tsp. lemon juice
IN A BLENDER, MIX
2 cups water
1 Tbsp. miso (or substitute 2 cups stock for both)
THEN ADD IT TO THE LIQUID.
WHEN THE MEAT AND VEGETABLES ARE COOKED, ADD THE
LIQUID. HEAT TO A SIMMER, AND SIMMER UNCOVERED
ABOUT 20 MINUTES. REMOVE THE BAY LEAVES. SERVE
OVER WHITE RICE WITH SALT AND PEPPER AVAILABLE.
THIS FOOD STORES AND REHEATS WELL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 56 -=-
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SOUVLAKI
*** Superb flavor, well worth the time and effort of preparation. ***
(From Jeff Smith via Richard Cohen.)
PREPARE MARINADE:
1/2 cup olive oil
1 cup (cheap, acid) red wine
1 tsp. salt
1 tsp. black pepper (to taste)
1 tsp. oregano
1 tsp. whole dried mint
3 cloves garlic, crushed.
MARINATE, OVERNIGHT IF TIME PERMITS:
2 Lbs. lamb leg meat, cut into chunks. Leave some of the fat on for
best flavor.
WHEN THE MARINADE IS PREPARED, ALSO MAKE AND
REFRIGERATE THE TZATZIKI SAUCE:
2 cups yogurt
1/2 medium cucumber, coarsely grated
1 carrot, grated
2 cloves garlic, crushed
1 Tbsp. olive oil
1/4 tsp. dried dillweed
1/8 tsp. salt
1/16 tsp. ground black pepper
SKEWER & GRILL THE LAMB CHUNKS. LAY A LINE OF
COOKED LAMB CHUNKS ON:
warmed pita bread, with
fresh onion slices
fresh tomato slices
tzatziki sauce.
FOLD & SERVE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 57 -=-
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POTATOES WITH HAM
(Adapted from Recipes for a Small Planet and Joy
of Cooking.)
SEE POTATOES WITH SESAME, PAGE 26, BUT VARY
RECEIPE THUS:
OMIT 1ST LAYER OF CHEESE AND SESAME SEEDS,
SUBSTITUTE:
sprinkle dried onion flakes (probably about 2 Tbsp.)
generous dusting flour (probably about 2 Tbsp.)
1 layer sliced ham, bite-sized pieces
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
PORK CHOPS
COAT
pork chops
IN A SAUCE OF MIXED
Hoisin sauce
honey, equal amount
CHARCOAL GRILL, TURNING FREQUENTLY, UNTIL JUST
DONE THROUGH.
SPECIAL TOUCH FOR STRONGER FLAVOR: POKE LINEAR
POCKETS IN EACH RAW CHOP BY STICKING A STEAK KNIFE
IN FROM ONE EDGE. FILL THE POCKETS WITH SAUCE,
USING A SYRINGE OR TURKEY BASTER.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 58 -=-
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PORK ROAST
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
CUT SLOTS IN A
pork roast
COAT THE ROAST IN A SAUCE OF MIXED
Hoisin sauce
honey, equal amount
MAKING SURE SAUCE GETS DOWN INTO THE SLOTS.
BAKE ABOUT 1/2 HOUR PER POUND UNTIL INTERNAL
TEMPERATURE IS AT LEAST 170 DEGREES ON A MEAT
THERMOMETER. (DO NOT UNDERCOOK DUE TO DANGER OF
TRICHINOSIS!)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 59 -=-
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PORK ROAST SOUP
A sweet delicious soup.
SIMMER LEFTOVER
pork roast (page 59)
IN
lightly salted water
UNTIL A RICH BROTH IS MADE, ABOUT 1 HOUR.
REMOVE AND DEBONE THE MEAT, AND SKIM THE FAT FROM
THE BROTH. ADD TO THE BROTH:
the simmered roast meat, cut up
tomato slices
soy sauce
SIMMER. FRY IN A HEAVY SKILLET
sliced cabbage
olive oil
ground black pepper
ADD COOKED CABBAGE TO THE SOUP. DO NOT OVERCOOK,
SERVE SOON AFTER ADDING THE CABBAGE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 60 -=-
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PIGS IN BLANKETS
MAKE DOUGH FOR
Flat bread (page 91)
DIVIDE DOUGH IN 10 PIECES. FLATTEN AND ROLL A
PIECE OF DOUGH PRETTY THIN. CUT 'DIAGONALLY' AS
POSSIBLE TO MAKE 2 TRIANGLES OF DOUGH. STARTING
AT THE BIG END, ROLL A
hot dog (as it comes from the store, cold & 'fully cooked')
UNTIL IT HAS DOUGH ALL AROUND. KEEP ROLLING
TOWARD THE DOUGH'S POINT, ENCLOSING OPTIONAL
small cheese slices
UNTIL THE DOUGH IS ALL ROLLED AROUND THE HOT DOG.
IT WILL BULGE IN THE MIDDLE LIKE A CROISSANT,
WHERE THERE ARE MORE LAYERS.
RISE 10 MINUTES ON A GREASED SHEET. BAKE AT 375
DEGREES FOR 25 MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 61 -=-
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SCRAMBLED EGGS
PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
ELECTRIC FRYING PAN TO 300 DEGREES. MIX IN A BOWL
eggs
salt
grated cheddar cheese, about 1/4 as much as volume of eggs
MELT
butter
TO GREASE THE SKILLET. POUR IN THE EGG MIXTURE
AND COOK, STIRRING CONSTANTLY, UNTIL EGGS ARE DRY.
DUST WITH
ground pepper
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 62 -=-
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BLACK EYED PEA OMELET
Yum!
PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
ELECTRIC FRYING PAN TO 275 DEGREES. MIX IN A
BOWL:
2 large eggs
2 Tbsp. grated cheddar cheese
sprinkle of salt.
MELT
butter
TO GREASE THE SKILLET. COAT THE BOTTOM OF THE PAN
WITH THE EGG MIXTURE. SPRINKLE OVER ALL:
1/2 cup grated Mozzarella cheese.
SPRINKLE OVER HALF THE AREA:
1/2 cup drained cooked blackeyed peas
1 Tbsp. chopped canned or pickled chili peppers
sprinkle of ground black pepper.
COOK 2 MINUTES. FOLD THE LESS-DECORATED SIDE
OVER. COVER AND COOK 1 MINUTE (OR UNTIL THE EGGS
ARE COMPLETELY COOKED, THE CHEESE IS MELTED AND
THE BEANS ARE HOT.)
SERVE HOT WITH BUTTERED TOAST.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 63 -=-
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MUSHROOM-SWISS OMELET
3 eggs serves 3 people.
PREHEAT A HEAVY SKILLET NOT TOO HOT, OR AN
ELECTRIC FRYING PAN TO 300 DEGREES. SLICE
4 medium mushrooms.
GREASE THE SKILLET WITH
butter
AND FRY THE MUSHROOM SLICES UNTIL BROWNED ON BOTH
SIDES. IN A BOWL, BEAT WITH AN EGGBEATER:
3 large eggs from happy hens
sprinkle of salt.
OFFLOAD THE MUSHROOM SLICES TO A PLATE OR SMALL
BOWL AND REDUCE THE SKILLET HEAT TO 275 DEGREES.
MELT
butter
TO GREASE THE SKILLET AGAIN. COAT THE BOTTOM OF
THE PAN WITH THE EGG MIXTURE. GRATE DIRECTLY OVER
ALL:
2 Tbsp. grated cheddar cheese
1/4 cup grated Swiss cheese.
ARRANGE THE COOKED MUSHROOM SLICES OVER HALF THE
AREA AND SPRINKLE OVER THEM:
fresh ground black pepper.
FOLD THE LESS-DECORATED SIDE OVER. COVER AND COOK
1 MINUTE (OR UNTIL THE EGGS ARE COMPLETELY COOKED
AND THE CHEESE IS MELTED.)
SERVE HOT WITH BUTTERED TOAST.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 64 -=-
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HARD BOILED EGGS
EGGS STARTED IN COLD WATER DO NOT CRACK BUT THEY
ALSO DO NOT SHELL EASILY. LOWER EGGS VERY GENTLY
INTO BOILING WATER WITH A LARGE SPOON TO KEEP
CRACKING TO A MINIMUM.
IN A SAUCEPAN, BOIL
water
ADD
eggs
COOK 15 MINUTES. DRAIN AND IMMERSE IN SEVERAL
CHANGES OF COLD WATER TO COOL THE EGGS QUICKLY.
RAPID COOLING OF THE OUTER LAYER OF THE EGG IS
IMPORTANT FOR EASY SHELLING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 65 -=-
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PANCAKES
IT'S EASY TO MAKE PANCAKE MIX WITH THIS RECIPE.
WHEN I MIX UP A BATCH OF PANCAKES, I ALSO
DUPLICATE THE RECIPE EXCEPT FOR THE EGGS AND WATER
INTO A JAR. THEN THE NEXT TIME, I HAVE
PREMEASURED MIX ALL READY TO GO.
GREASE GRIDDLE OR HEAVY SKILLET WITH
spray cooking oil (optional),
THEN PREHEAT TO 350 DEGREES. MIX:
1 cup white flour
1/3 cup semolina, cornmeal, whole wheat, or white flour
1 Tbsp. sugar
3/4 tsp. salt
2 tsp. baking powder
1/2 cup powdered milk and 1 & 1/2 cups water OR 1 & 1/2 cups milk
(Sourish milk works deliciously well.)
2 eggs
SMOOTH BATTER WITH EGG BEATER.
IF YOU DO NOT USE SPRAY OIL,
butter
GRIDDLE BEFORE POURING EACH BATCH OF BATTER. FLIP
WHEN BROWNED AND BUBBLES HAVE FORMED ON TOP
SURFACE. SERVE WITH CHOKECHERRY SYRUP (PAGE
151), MAPLE SYRUP, HONEY, JAM OR MOLASSES.
MAKES ABOUT 14 3.5" PANCAKES.
VARIATION: REDUCE WATER TO 1 & 1/4 CUP. ADD 1 JULIENNED BANANA AFTER
MIXING. FRY AS USUAL.
FLUFFY PANCAKES: SEPARATE EGGS, BEAT WHITES STIFF. DUMP ON DRY MIX,
THEN WATER. FOLD.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 66 -=-
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WAFFLES
PREHEAT THE WAFFLE IRON.
PROCEED AS FOR PANCAKES (PAGE 66), EXCEPT
SEPARATE THE EGGS. PREPARE THE DRY INGREDIENTS,
BEAT THE WHITES TO STIFF PEAKS WITH THE EGGBEATER,
THEN ADD THE WATER OR MILK TO THE DRY INGREDIENTS
AND YOLKS AND SMOOTH THE BATTER. FOLD THE WHITES
INTO THE BATTER BEFORE IT THICKENS.
BUTTER THE WAFFLE IRON BEFORE APPLYING BATTER FOR
EACH WAFFLE. ABOUT 1 & 1/2 CUPS OF BATTER MAKES A
9x9" SQUARE WAFFLE. COOK 6 MINUTES OR UNTIL
NICELY BROWN. LET THE IRON HEAT FOR 2 MINUTES
BETWEEN WAFFLES.
1 BATCH OF PANCAKE MIX MAKES 2&1/2 9x9" WAFFLES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 67 -=-
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GRITS
BOIL:
3 & 1/2 cups water
1/2 tsp. salt
ADD:
3/4 cup grits (Old Fashioned, not Quick, is best)
COOK 20 MINUTES, COVERED. (15 FOR QUICK)
Cheese Grits:
MIX IN:
1 Tbsp. butter
1 cup grated cheddar cheese
Tuna Grits:
TOP WITH:
butter
canned tuna or salmon
sprinkle of salt (optional)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 68 -=-
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HASH BROWN POTATOES
HEAT ELECTRIC SKILLET TO 375 DEGREES.
WASH
2 medium potatoes.
GRATE WITH FOOD PROCESSOR FINE OR MEDIUM GRATER,
OR A HAND GRATER. SPRINKLE SKILLET WITH
1 Tbsp. olive or peanut oil.
SQUEEZE HANDFULS OF SHREDDED POTATO TO REMOVE THE
STARCHY LIQUID, THEN FLUFF THE SHREDS INTO THE
PAN. SPRINKLE ON:
salt
dry onion flakes.
IN ABOUT 5 MINUTES, TURN SECTIONS TO BROWN ON
OTHER SIDE. SERVE HOT WITH SALSA OR KETCHUP.
WHEN THE HASH BROWNS ARE READY, THE PAN IS
PROBABLY JUST THE RIGHT TEMPERATURE TO BUTTER,
REDUCE THE THERMOSTAT TO 300 DEGREES, AND POUR IN
SCRAMBLED EGGS OR AN OMELET. INGREDIENTS FOR
THESE CAN BE PREPARED WHILE THE HASH BROWNS COOK.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 69 -=-
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POTATO PANCAKES
PREHEAT GRIDDLE TO 400 DEGREES. SHRED IN FOOD
PROCESSOR
4 potatoes (about 2 cups)
1 onion
TAKE HANDFULLS OF SHREDS AND SQUEEZE OUT VEGETABLE
JUICE AS YOU OFFLOAD THEM TO A BOWL. PROCESS WITH
CHOPPER BLADE:
3 eggs
2 Tbsp. white flour
1 & 1/4 tsp. salt
1/8 tsp. ground white or black pepper
ADD 1/2 OF THE SHREDDED VEGETABLES, PROCESS UNTIL
JUST MIXED. ADD THE REST OF THE SHREDDED
VEGETABLES, PROCESS IN BURSTS UNTIL JUST MIXED.
SPOON MIXTURE ONTO
buttered
GRIDDLE AND FLATTEN SOMEWHAT. BROWN ON BOTH
SIDES. SERVE WITH TOPPINGS OF
sour cream or plain yoghurt
applesauce
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 70 -=-
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SONORA SPECIALS
WRAP
scrambled egg
bean glop (see page 1)
grated cheddar cheese
IN
flour tortilla (see page 96)
MICROWAVE TO MELT CHEESE. TOP WITH:
taco sauce or salsa
sliced avocado OR tomato
sour cream OR plain yoghurt
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
CINNAMON AND SUGAR
MIX
1/4 cup white sugar
2 tsp. ground cinnamon
SERVE SPRINKLED ON BUTTERED TOAST.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 71 -=-
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CRUNCHY GRANOLA
A blast from my past. Mom discovered this recipe
in 1972.
MIX IN A LARGE PAN
2 lb 10 oz quick oatmeal flakes
10 oz sugar 'n' honey wheat germ
1/2 lb dark brown sugar
2 cups broken walnut pieces
7 oz sunflower seeds
1 cup sesame seeds
14 oz shredded cocoanut
DISSOLVE
2 tsp. salt
IN
2/3 cups water
AND MIX IN
1 cup honey
1 & 1/2 cups oil (corn, peanut, etc.)
1 Tbsp. vanilla extract
POUR LIQUID OVER OAT MIX & STIR. BAKE IN LARGE
FLAT PANS AT 350 DEGREES. STIR EVERY 10 MINUTES
FOR ABOUT 40 MINUTES UNTIL DRY AND CRUMBLY. STORE
AS CEREAL IN SEALED CONTAINERS. DELICIOUS WITH
MILK AND MAYBE SLICED BANANA OR OTHER FRUIT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 72 -=-
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CLUB SANDWICH
This traditional sandwich is a double-decker.
LAYER:
lightly toasted bread slice
mayonnaise
sliced turkey
salt
ground pepper
mayonnaise
lightly toasted bread slice
mayonnaise
bacon
lettuce
tomato slices
mayonnaise
lightly toasted bread slice
CUT AND SERVE.
Dagwood Variation:
ADD
sliced cheese
UNDER THE TURKEY.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 73 -=-
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HOUSE SPECIAL BURGER
FRY IN HEAVY SKILLET
mushroom slices, enough for 1 layer in sandwich
butter
REMOVE TO DISH, THEN FRY
onion slices, enough for 1 layer in sandwich
butter
REMOVE TO DISH, THEN FRY
1 thin burger patty
AFTER FLIPPING, MELT ON AS 2ND SIDE COOKS:
1 slice American cheese.
TOAST
2 slices bread
AND ASSEMBLE:
TOAST
mayonnaise
tomato slices
CHEESEBURGER
MUSHROOM SLICES
ONION SLICES
ketchup
TOAST
SERVE WITH A KOSHER DILL PICKLE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 74 -=-
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COLESLAW & PROVOLONE SANDWICH
This is one of my all-time personal favorites. It's almost as good on
store-bought 'deli rye.'
ON ONE HALF OF A PIECE OF
flatbread (page 91)
SPREAD
coleslaw (page 83).
COVER COLESLAW WITH
sliced provolone cheese
AND FOLD OTHER HALF OF BREAD OVER IT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 75 -=-
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CHEESE STEAK SANDWICH
Recreated from fond memories of Rose Tree Hoagies.
Italian style:
SLICE A HOMEMADE
Submarine Sandwich Roll (page 90)
AND TOAST BRIEFLY. FRY ON EACH SIDE IN AN
oiled
PAN:
shaved raw beef
salt
pepper.
MELT ON
American or Mozzarella cheese slices.
MIX EQUAL PARTS OF:
olive oil
red wine vinegar
AND DRIZZLE MIX ONTO THE INNER SURFACES OF THE
TOASTED BUN HALFS. PUT THE COOKED MEAT AND MELTED
CHEESE IN THE BUN WITH
raw onion slices
tomato slices
lettuce.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 76 -=-
* * * * * * * * * * * * * * * * * * * * * * * *
Greek style:
FRY ON EACH SIDE IN AN
olive oiled
PAN:
thin sliced roast beef
basil flakes
ground black pepper.
AS THE SECOND SIDE COOKS, COVER PAN TO MELT ON
American cheese slices.
WARM A PIECE OF
flatbread (page 91)
IN THE TOASTER. SPREAD HALF OF ONE FACE WITH
mayonnaise
AND PLACE THE COOKED MEAT AND CHEESE ON IT.
SERVE WITH A PICKLE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 77 -=-
* * * * * * * * * * * * * * * * * * * * * * * *
American style:
FRY IN AN
olive oiled
HEAVY FRYING PAN:
1 sliced green onion
2 Tbsp. sliced red, white or yellow onion
2 tsp. sliced pickled hot pepper.
TOAST LIGHTLY
2 large slices of white bread.
REMOVE THE VEGETABLES TO A HOLDING BOWL. FRY ON
EACH SIDE IN THE SAME PAN
thin sliced raw beef
salt
ground black pepper.
WHEN THE MEAT IS JUST COOKED, ASSEMBLE THE PIECES
(INTO THE CENTER OF THE PAN) INTO A DENSE DOUBLE
LAYER MATCHING THE SIZE OF A BREAD SLICE. LAY ON
A LAYER OF:
American cheese slices,
THEN TOP WITH THE COOKED VEGETABLES. TURN OFF THE
HEAT AND COVER, TO LET RESIDUAL HEAT MELT THE
CHEESE.
DOT THE BREAD SLICES WITH
olive oil,
THEN SPRINKLE ON
red wine vinegar.
CAREFULLY LIFT THE MEAT-MELTED CHEESE-VEGGIES
STACK INTACT ONTO ONE BREAD SLICE AND TOP WITH
shredded lettuce
AND THE OTHER BREAD SLICE (OIL & VINEGAR INSIDE.)
CUT THIS SANDWICH INTO 2 RECTANGLES (NOT
TRIANGLES) FOR EASY HANDLING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 78 -=-
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EGG SALAD SANDWICH
An American classic.
HARDBOIL
3 eggs (see page .)
COOL, SHELL, AND CHOP THEM. IN A BOWL, MIX:
1/4 cup chopped celery
1/4 tsp. salt
1/4 tsp. onion flakes
1/4 tsp. sugar
2 Tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. Louisiana (or other) hot sauce
pinch of garlic powder
pinch of curry powder
pinch of ground black pepper
ADD THE EGGS AND STIR. TOAST
2 slices of bread.
SPREAD EGG GOOP ON EACH SLICE. PUT FRESH
alfalfa sprouts (page 81)
IN THE MIDDLE.
SERVE WITH A PICKLE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 79 -=-
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PORK CHOP SANDWICH
Invented by Kate.
SLICE AND FRY IN
butter:
1 leftover pork chop, trimmed and sliced thin (Hoisin cooked
preferred)
green pepper slices
mushroom slices
scallion slices
ginger powder
cumin powder
ground black pepper
SLICE AND WARM IN MICROWAVE OR TOASTER:
1 Submarine Sandwich Roll (page 90.)
MELT ON BOTTOM OF ROLL:
American cheese.
ADD HOT FILLING, TOP WITH
tomato slices.
MIX EQUAL PARTS OF:
olive oil
red wine vinegar
AND DRIZZLE MIX ONTO THE INNER SURFACE OF THE TOP
BUN HALF. ASSEMBLE BUN, SLICE CROSSWISE & SERVE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 80 -=-
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ALFALFA SPROUTS
A real salad treat when fresh. Hard to store for
long ("use 'em or lose 'em.") Having lots prevents
hoarding, so make a whole gallon. You'll have
plenty for your own salads and sandwiches, and
some to share with friends.
IN A GALLON JAR HALF FILLED WITH COLD WATER, SOAK
OVERNIGHT
1/2 cup alfalfa seed.
IN THE MORNING, DRAIN THE WATER (DO NOT RINSE)
THROUGH A LOOSELY WOVEN CLOTH. KEEP THE CLOTH IN
PLACE OVER THE JAR MOUTH WHEN THE WATER IS
DRAINED, UNTIL YOU PAT THE CLOTH TO KNOCK THE
SEEDS THAT STICK TO IT BACK INTO THE JAR.
THEN REMOVE THE CLOTH AND LAY A LOOSE
FITTING LID ON THE JAR. LET SIT AT ROOM
TEMPERATURE, IN NORMAL ROOM LIGHT. (I JUST PUT
MINE IN A BACK COUNTER CORNER.)
THE FOLLOWING 3 OR 4 MORNINGS, FILL THE JAR WITH
cold water
AND LET THE SPROUTING SEEDS SOAK 5 MINUTES, THEN
DRAIN & REPLACE THE LID. DO THIS DAILY UNTIL THE
SPROUTS ARE READY TO EAT.
WHEN THE SPROUTS ARE ABOUT 1 & 1/2 INCHES LONG,
EACH WITH A PAIR OF LITTLE OVAL LEAVES STARTING TO
GREEN UP, DUMP THEM INTO A BIG BOWL (OR SINKFUL)
OF COLD WATER AND FLUFF ANY CLUMPS APART BY
SWISHING THEM GENTLY AROUND.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 81 -=-
THE DEAD HULLS WILL GATHER AT THE SURFACE
AND ON THE BOTTOM, AND THE CRUNCHY LIVE SPROUTS
WILL BE SUSPENDED IN THE WATER. SKIM THE FLOATING
HULLS TO ONE SIDE AND GATHER THE SPROUTS BY HAND
INTO A LARGE PLASTIC BAG. DRAIN WELL AND STORE
REFRIGERATED.
IF THEY HAVEN'T BEEN ALL USED 3 DAYS LATER, RINSE
AND DRAIN TO KEEP THEM SMELLING FRESH. TURNING THE
BAG OVER HELPS KEEP ACCUMULATING MOISTURE FROM
TURNING THEM SLIMY ON THE BOTTOM.
(THE "FOR VEGETABLES" PERFORATED ZIPLOCK BAGS
REALLY DO MAKE A DIFFERENCE. THEY WORK EXTREMELY
WELL WITH SPROUTS. THEY DO LEAVE A WET "FOOTPRINT"
ON THE FRIDGE SHELF, THOUGH.)
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
GRATED CARROT SALAD
Grater method:
WASH, REMOVE ENDS, AND GRATE WITH FINE GRATER:
6 carrots
MIX IN BOWL:
2 Tbsp. mayonnaise
1 tsp. lemon juice.
ADD GRATED CARROTS AND MIX.
* * * * * * * * * * * * * * * * * * * * * * * *
Chopper method:
WASH, REMOVE ENDS, CUT INTO PIECES AND PROCESS
WITH CHOPPER BLADE IN FOOD PROCESSOR UNTIL FINE:
6 carrots
ADD AND PROCESS TO MIX:
2 Tbsp. mayonnaise
1 tsp. lemon juice.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 82 -=-
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COLESLAW
(Variation of Cuisinart recipe.)
BLEND WITH CHOPPER BLADE:
3/4 cup mayonnaise
2 Tbsp. vinegar
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. ground pepper
OFFLOAD TO NON-METALLIC BOWL. SHRED WITH MEDIUM
OR FINE SHREDDER
1 medium cabbage, cored
2 carrots
DEJUICE THE SHREDDED VEGETABLES BY SQUEEZING
HANDFULS (IT MAKES THE COLESLAW KEEP BETTER.)
DRINK THE JUICE IMMEDIATELY; IT'S LOADED WITH
VITAMINS AND WILL OXIDIZE IF STORED. MIX WITH THE
SAUCE, GENTLY TURNING AND SQUEEZING WITH THE HANDS
TO SPREAD THE SAUCE UNIFORMLY.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 83 -=-
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POTATO SALAD #1
PRESSURE COOK FOR 2 MINUTES
8 medium potatoes, washed and cut into pieces (about 6 cups)
1 cup water
1 tsp. olive oil
1/2 tsp. salt
DRAIN POTATO PIECES AND CHILL THEM OVERNIGHT, OR
COOL THEM BY IMMERSION IN COLD WATER AND DRAIN.
MIX:
1 cup mayonnaise
1 & 1/2 tsp. salt
1 tsp. sugar
3/4 tsp. dill weed
1/8 tsp. ground pepper
1 Tbsp. parsley flakes
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
MIX IN
1 medium onion, chopped small
2 hard boiled eggs, chopped (page 65)
MIX IN THE POTATO PIECES. CHILL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 84 -=-
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POTATO SALAD #2
PRESSURE COOK FOR 2 MINUTES
5 medium potatoes, washed and cut into pieces (about 3-4 cups)
1 cup water
1 tsp. olive oil
1/2 tsp. salt
DRAIN POTATO PIECES AND CHILL THEM OVERNIGHT, OR
COOL THEM BY IMMERSION IN COLD WATER AND DRAIN.
MIX:
1/2 cup mayonnaise
1/2 cup plain yoghurt
2 tsp. salt
1 & 1/2 tsp. sugar
1 tsp. dill weed
1/4 tsp. ground pepper
2 Tbsp. apple cider vinegar
MIX IN
1 cup celery, sliced
3/4 cup white onion, diced
1 cup tomato, diced
1 cup green pepper, diced
1 carrot, grated
ALSO
1/2 cup grated cheddar cheese
AND/OR
2 hard boiled eggs, chopped (page 65)
MIX IN THE POTATO PIECES. CHILL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 85 -=-
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MACARONI SALAD
(Variation of Hellmann's Mayonnaise jar label.)
COOK PER PACKAGE DIRECTIONS
8 ounces macaroni
DRAIN MACARONI AND CHILL OVERNIGHT, OR COOL BY
IMMERSION IN COLD WATER AND DRAIN.
MIX:
1 cup mayonnaise
2 Tbsp. apple cider vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1 tsp. sugar
1 tsp. basil
1 tsp. parsley flakes
1/4 tsp. ground pepper
MIX IN
1 cup celery, sliced
1 cup green pepper, diced
1/4 cup onion, diced
MIX IN THE MACARONI. CHILL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 86 -=-
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FRENCH DRESSING
(Variation of Grace Dewey's recipe.)
BLEND IN BLENDER:
1/3 cup sugar
1/3 cup ketchup
1/4 cup apple cider vinegar
1 small onion OR several scallions
1/2 tsp. salt
1 tsp. Worchestershire sauce
ADD GRADUALLY WITH BLENDER RUNNING TO EMULSIFY:
2/3 cup oil (olive is best)
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
ROMANO ROMANTIC DIP
MIX:
1/2 tsp. basil flakes
2 Tbsp. finely grated Romano
1 tsp. lemon juice
1 tsp. wine vinegar
2 Tbsp. mayonaise
fresh ground pepper to taste
SERVES 2. EXCELLENT WITH RAW BROCCOLI,
CAULIFLOWER, CELERY. SLIGHTLY DILUTE WITH LEMON
JUICE FOR GREEN SALAD DRESSING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 87 -=-
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CROUTONS
Fresh croutons are intended for decoration of green salads but are
often appropriated by onlookers as a fragrant, crunchy snack food.
HEAT ELECTRIC SKILLET TO 350 DEGREES.
CUT INTO CUBES:
3 or 4 slices of bread.
ADD TO THE SKILLET:
2 tsp. butter
1 Tbsp. olive oil
sprinkle of salt
sprinkle of dry onion flakes
sprinkle of basil flakes
sprinkle of poultry seasoning
sprinkle of garlic powder
sprinkle of ground black pepper
AND THE BREAD CUBES.
COOK, TURNING AND STIRRING, UNTIL THE OILS ARE
ABSORBED AND THE CUBES ARE BROWNING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 88 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
BREADS
WHITE BREAD:
1 & 5/16 cup water, warm
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey or sugar
3 cups white flour
1 Tbsp. yeast
KNEAD, RISE, KNEAD, RISE 10 MINUTES IN PAN GREASED
WITH
vegetable shortning or spray cooking oil
WHILE OVEN PREHEATS. BAKE AT 375 DEGREES 45
MINUTES OR UNTIL DONE.
ITALIAN BREAD: PROCEED AS FOR WHITE BREAD, BUT
STRETCH INTO A LONG LOAF SHAPE ON A GREASED BAKING
SHEET. WET THE TOP, APPLY
sesame seeds
AND PRESS THEM ON WITH A DRY HAND. NO NEED TO
RISE BEFORE BAKING.
"WHITE" BREAD: PROCEED AS FOR WHITE BREAD, BUT
SUBSTITUTE FOR WHITE FLOUR
2 cups white flour
1 cup whole wheat flour
1/2 cup wheat germ
EGG BREAD: REDUCE WHITE BREAD WATER TO
1 & 5/16 cup water
AND ADD
1 egg.
CUT DOUGH INTO 3 LONG STRIPS AND BRAID. TUCK ENDS
UNDER IN BREAD PAN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 89 -=-
RAISIN BREAD: ADD TO WHITE BREAD
2 tsp. ground cinnamon
2/3 cup raisins
1/3 cup powdered milk powder
STICKY BUNS: MAKE WHITE BREAD DOUGH, ROLL OUT IN A
THIN RECTANGLE ON FLOURED TABLE. SPREAD WITH
molasses
honey
brown sugar
pecans
ROLL, CUT INTO SLICES. LAY OUT SLICES IN A LARGE
FLAT BAKING DISK GREASED WITH
vegetable shortning
RISE AND BAKE.
SUBMARINE SANDWICH ROLLS: PROCEED AS FOR ITALIAN
BREAD, CUT THE DOUGH IN 4 PIECES AND MAKE 4 LONG
FLAT LOAVES ACROSS THE BAKING SHEET. SESAME SEEDS
OPTIONAL, LET RISE 5 MINUTES BEFORE BAKING, BAKE
40 MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 90 -=-
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FLAT BREAD
MAKE DOUGH IN BREADMAKER:
1 & 3/8 cup water, warm
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. honey or sugar
3 cups white flour
1 Tbsp. yeast
PREHEAT GRIDDLE TO 375 DEGREES. ON AN (olive oil)
OILED WORK SURFACE, CUT DOUGH INTO 8 OR 10 PIECES.
USE FINGERS AND ROLLING PIN TO FLATTEN EACH PIECE
INTO A 9"-OR-SO OVAL. GRIDDLE ON FIRST SIDE UNTIL
ALMOST ALL COOKED THROUGH, ABOUT LONG ENOUGH TO
FLATTEN THE NEXT PIECE. TURN. GRIDDLE ON SECOND
SIDE UNTIL BROWN PATCHES APPEAR, ABOUT LONG ENOUGH
TO FLATTEN ANOTHER PIECE. REMOVE. (STACK ON A
PLATE TO COOL FOR A FEW MOMENTS.) BAG BEFORE IT
COOLS COMPLETELY TO PREVENT EXCESSIVE DRYING.
THIS BREAD IS WONDERFUL 'TRAVEL FOOD' FOR LONG CAR
OR PLANE TRIPS. IT IS YUMMY WITHOUT NEED OF
TOPPINGS, AND KEEPS WELL UNREFRIGERATED ESPECIALLY
IF MADE WITH HONEY.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 91 -=-
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FANCY MALT ROLLS
Substituting malt for sugar makes them practically melt in the mouth.
MAKE DOUGH IN BREADMAKER:
1 & 3/8 cup water, warm
1 tsp. salt
1 Tbsp. olive oil
2 Tbsp. malted milk powder
2 Tbsp. powdered milk powder
3 cups white flour
1 Tbsp. yeast
dash of nutmeg
dash of cinnamon
WHEN THE DOUGH IS READY, MELT
3 Tbsp. butter
AND USE SOME TO BUTTER A 9"x13" SHALLOW PAN. CUT
THE DOUGH INTO 32 PIECES. GENTLY ROLL EACH PIECE
TO SHAPE, DIP THE TOP OF THE BALL IN THE BUTTER,
AND MAKE ROWS THE SHORT WAY ACROSS THE PAN
4-ACROSS 3-ACROSS 4-3-4-3-4-3-4. POUR ANY
LEFTOVER BUTTER ON TOP.
COVER WITH A CLOTH AND LET RISE HALF AN HOUR. PUT
OVEN RACK IN CENTER OF OVEN AND PREHEAT THE OVEN
TO 400 DEGREES. BAKE 20 MINUTES OR UNTIL DONE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 92 -=-
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CHALLAH BREAD
PUT OVEN RACK IN CENTER OF OVEN. IN A 2 CUP
MEASURING CUP, BREAK
1 egg
ADD
water
TO MAKE 1 & 5/16 CUPS. POUR INTO BREADMAKER.
ADD:
1 & 1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. sugar
1/4 cup powdered milk powder
3 cups flour
1 Tbsp. yeast
RUN DOUGH CYCLE. WHEN DOUGH IS READY, BRAID DOUGH
ON SHEET GREASED WITH
vegetable shortning or spray cooking oil
WHILE OVEN PREHEATS TO 375 DEGREES. PAT SURFACE
WITH
water
AND SPRINKLE WITH
sesame seeds.
RISE 15 MINUTES OR MORE. BAKE AT 375 DEGREES 45
MINUTES OR UNTIL DONE.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
WHOLE WHEAT BREAD
1 Tbsp. yeast
3 cups whole wheat flour
1 tsp. salt
1 egg
2 Tbsp. honey
2 Tbsp. melted butter
1 & 1/16 cup water, warm
KNEAD, RISE, KNEAD, BAKE AT 350 DEGREES 45 MINUTES
OR UNTIL DONE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 93 -=-
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CORN TORTILLAS
Montina is a Montana-native grain that can fix nitrogen, so is
especially valuable as a rotation crop. Substituting ground Montina
for 1/3 of the Masa makes the dough "work" more easily and the
finished product is more flexible. Good if you can find it.
Griddle Method:
PREHEAT GRIDDLE TO 375 DEGREES.
MIX:
3 cups Masa
1 & 1/2 tsp. salt
2 cups hot water
KNEAD BRIEFLY. DIVIDE INTO 12. ROLL EACH
CAREFULLY, PRESERVING ROUNDNESS, BETWEEN OILED
PLASTIC SHEETS. BRUSH WITH MORE OIL. FRY ON
GRIDDLE.
* * * * * * * * * * * * * * * * * * * * * * * *
Skillet Method:
1 BATCH MAKES ABOUT 4 8" TORTILLAS. THEY'RE SO
GOOD, YOU'LL WANT TO MAKE DOUBLE OR TRIPLE.
MIX:
1 cup corn Masa
1/2 tsp. salt
1/2+ cup hot water
SQUASH AND ROLL THIN BETWEEN PLASTIC SHEETS.
START WITH A GENEROUS AMOUNT, ROLL, THEN TRIM
AROUND A PLATE FOR ROUND TORTILLAS. LET THE
TORTILLA SIT UNCOVERED ON THE BOTTOM PLASTIC FOR A
FEW MINUTES, THEN TURN ONTO ANOTHER SHEET.
IN A HEAVY FRYING PAN, FRY IN:
about 1/8" of peanut oil
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 94 -=-
TURN ONCE. A FEW BROWN PATCHES SHOULD APPEAR ON
EACH SIDE. FOLD BEFORE COOLING, DRAIN ON PAPER
TOWELS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 95 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
FLOUR TORTILLAS
1 BATCH MAKES ABOUT 7 8" TORTILLAS. THEY'RE SO
GOOD, YOU'LL WANT TO MAKE DOUBLE.
MIX WELL:
7 tortillas 12 tortillas 12 tortillas
2 cups 3 cups 2 cups white flour
1 cup whole wheat flour
1 tsp. 1 & 1/2 tsp. 1 & 1/2 tsp. salt
1 & 1/8+ cups 1 & 3/4 cups 1 & 1/2 cups hot water
SQUASH AND ROLL THIN BETWEEN FLOURED PLASTIC
SHEETS. START WITH A SMALLISH LUMP HANDSHAPED
INTO A THICK PANCAKE, THEN ROLL CAREFULLY (TURNING
AND FLOURING FREQUENTLY) TO A FAIRLY ROUND THIN
TORTILLA. DON'T TRIM; THE ADDED FLOUR ALTERS THE
SCRAPS.
FRY ON A DRY 400 DEGREE GRIDDLE, TURNING ONCE,
UNTIL BROWN PATCHES ARE DISTINCT ON EACH SIDE.
* * * * * * * * * * * * * * * * * * * * * * * *
CORN/WHEAT VARIATION:
2 cups corn Masa
1 cup white flour
2 tsp. salt
1 & 5/8+ cups hot water
KNEAD DOUGH ABOUT 5 MINUTES, IN BREAD MACHINE IF
AVAILABLE. ROLL BETWEEN OILED PLASTIC SHEETS AND
FRY ON A 375 DEGREE GRIDDLE.
- OR -
ROLL AS ABOVE. FRY IN AN OILED HEAVY FRYING PAN,
TURNING ONCE (USE peanut oil.)
MAKES (10) 8" AND (2) 6" TORTILLAS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 96 -=-
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ROLLED BISCUITS
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 450 DEGREES.
IN FOOD PROCESSOR, MIX WITH CHOPPER BLADE
1 & 3/4 cups flour
3/4 tsp. salt
2 & 1/2 tsp. baking powder
1/4 cup powdered milk powder (optional)
PROCESS BRIEFLY TO MIX. ADD AND PROCESS TO CUT IN
1 Tbsp. butter
2 Tbsp. olive oil (add with blade running)
OR
1/4 cup vegetable shortning
ADD AND PROCESS
1/4 cup grated Cheddar cheese (optional)
ADD AND PROCESS TO MIX UNTIL NEAT BALL FORMS:
3/4 cup water milk if milk powder was used
OR
3/4 cup milk (reconstituted from powdered is fine.)
ROLL ABOUT 1/2" THICK ON A FLOURED SURFACE. CUT
BISCUITS ABOUT 2" SQUARE WITH A SPATULA. PLACE ON
A DRY BAKING SHEET.
BAKE 15 MINUTES OR UNTIL BROWNED.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 97 -=-
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CORNBREAD OR CORN MUFFINS
(Variation of cornmeal package recipe.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 425 DEGREES.
MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 cup cornmeal
1 cup white flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
AND PERHAPS
1/3 cup powdered milk dry powder.
ADD AND PROCESS TO CUT IN
1/4 cup vegetable shortning
- OR -
2 Tbsp. butter
1 Tbsp. peanut oil (add with blade running)
ADD AND MIX
1 egg
1 cup milk OR water if powdered milk was included
POUR INTO PIE PAN OR SPOON INTO MUFFIN TIN GREASED
WITH
vegetable shortning
BAKE ABOUT 25 MINUTES UNTIL KNIFE INSERTED AT
CENTER COMES OUT CLEAN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 98 -=-
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RASPBERRY MUFFINS
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES.
MIX IN THE FOOD PROCESSOR WITH THE CHOPPER BLADE:
2 cups flour
1/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
CUT IN:
1/4 cup butter (1/2 stick)
STOP THE PROCESSOR. ADD WITHOUT MIXING:
2 eggs
3/4 cup milk (reconstituted from powdered is fine)
1 & 1/4 cups IQF frozen raspberries (Individually Quick Frozen,
available from Schwan's)
PROCESS IN SHORT BURSTS UNTIL JUST MIXED. BATTER
WILL BE TEXTURED AND PINK, WITH RASPERRY PIECES.
FILL GREASED (WITH vegetable shortning) OR PAPER
LINED MUFFIN TIN CUPS ABOUT 2/3 FULL. BAKE ABOUT
25 MINUTES. MAKES 15 IF PAPERS ARE NOT USED,
ABOUT 18 WITH PAPERS. (EXTRA MUFFIN PAPERS FIT
NEATLY INTO 1/2 CUP METAL MEASURES.)
Banana Muffins:
SUBSTITUTE
1 or 2 bananas, sliced
FOR THE RASPBERRIES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 99 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
TRIPLE BERRY OATMEAL MUFFINS
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES.
MIX IN THE FOOD PROCESSOR WITH THE CHOPPER BLADE:
1 cup flour
1 & 1/2 cups raw oatmeal
1/3 cup sugar
1/4 cup powdered milk powder
2 tsp. baking powder
3/4 tsp. salt
CUT IN:
1 Tbsp. butter.
ADD WHILE PROCESSOR IS RUNNING:
2 Tbsp. olive oil.
STOP THE PROCESSOR. ADD WITHOUT MIXING:
2 eggs
3/4 cup water
1 & 1/4 cups IQF mixed raspberries, blackberries, and blueberries
(IQF=Individually Quick Frozen, available from
Schwan's. You don't need to thaw them first.)
PROCESS IN SHORT BURSTS UNTIL JUST MIXED. BATTER
WILL BE TEXTURED AND PINK, WITH BERRY PIECES.
FILL GREASED (WITH vegetable shortning) OR PAPER
LINED MUFFIN TIN CUPS ABOUT 3/4 FULL. BAKE ABOUT
25 MINUTES. MAKES 12 IF PAPERS ARE NOT USED,
ABOUT 15 (1/4 CUP BATTER EACH) WITH PAPERS.
(EXTRA MUFFIN PAPERS FIT NEATLY INTO 1/2 CUP METAL
MEASURES.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 100 -=-
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BANANA BREAD
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
IN A BOWL, MIX:
1 & 3/4 cups flour
2 & 1/4 tsp. baking powder
1/2 tsp. salt
SMOOTH IN THE FOOD PROCESSOR WITH THE CHOPPER
BLADE:
2 or 3 bananas
ADD AND MIX
1 egg
1/3 cup sugar
1/3 cup oil, olive is best
1/4 tsp. lemon or orange extract
AND PERHAPS
1/4 cup peanut butter.
MIX WETS WITH DRYS IN BOWL. BAKE ABOUT 1 HOUR IN
BREAD PAN GREASED WITH
vegetable shortning.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 101 -=-
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EGG NOODLES
BLEND BY HAND:
1 cup flour (white or Semolina)
1/2 tsp. salt
1 egg
1/4 cup water (or more, add until it just holds together)
ROLL ON FLOURED SURFACE, CUT INTO STRIPS, BOIL IN
SALTED WATER.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 102 -=-
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GARLIC BROTH
(Variation of The Vegetarian Epicure Book Two.)
This luscious broth is the best thing I know for treating, or
preventing, colds.
WASH AND PEEL:
6 or 7 large healthy potatoes
KEEP THE POTATOES FOR ANOTHER PURPOSE, SUCH AS
MASHED POTATOES OR FRENCH FRIES. (THEY KEEP WELL
REFRIGERATED, SUBMERGED IN WATER.) PRESSURE COOK
1 HOUR (OR SIMMER 1 & 1/2 HOURS WITH 2 CUPS EXTRA
WATER):
the potato peels
1 head garlic, broken into cloves (peeling unnecessary)
1 large onion, peeled and quartered
2 carrots, washed and cut lengthwise
6 cups water
1 & 1/2 Tbs. olive oil
1 tsp. salt
1/8 tsp. pepper
AND PERHAPS
1 stalk celery
1 large sprig parsley or 3/4 tsp. dried parsley flakes
1 bay leaf
1/4 tsp. dried whole thyme or basil
pinch of sage or poultry seasoning
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 103 -=-
STRAIN THE VEGETABLES FROM THE DELICIOUS BROTH BY
POURING THE POTFULL THROUGH A COLLANDER. DISCARD
THE VEGETABLES (OR REMOVE THE BAY LEAF AND FEED
THEM TO THE GRATEFUL DOGS.) SERVE THE BROTH HOT,
WITH AN OPTIONAL TOUCH OF
a few drops of lemon juice OR
a couple of drops of hot sauce.
THIS BROTH CAN ALSO BE USED AS THE FOUNDATION FOR
SOUPS FEATURING NOODLES, BARLEY OR RICE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 104 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
FRIED EGGPLANT SLICES
Eggplants are a gamble. Bad eggplant can be bitter, good ones are
heaven. Choose darkest eggplants with smooth, glossy skin. I usually
buy two so that if one is bitter we aren't too disappointed.
PREHEAT GRIDDLE TO 350 DEGREES.
PEEL AND CUT INTO ROUND OR LENGTHWISE SLICES 1/4"
TO 1/2" THICK (LENGTHWISE FITS BEST IN A FRYING
PAN.):
1 eggplant
DIP ROUNDS IN
white flour
AND PLACE ON
buttered
GRIDDLE. AFTER ABOUT 5 MINUTES, DRIBBLE
1 & 1/2 tsp. olive oil
ON GRIDDLE AROUND SLICES. SPRINKLE WITH
salt.
TURN WHEN UNDERSIDE IS BROWN. SPRINKLE WITH
salt
AFTER ABOUT 5 MINUTES, DRIBBLE
1 & 1/2 tsp. olive oil
ON GRIDDLE AROUND SLICES. WHEN PIECES ARE SOFT
AND BROWNED ON BOTH SIDES, SERVE HOT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 105 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
SPINACH / KALE
TO COOK FRESH
kale or spinach:
IF IT IS KALE, STRIP THE LEAVES FROM THE TOUGH
CENTER VEIN.
BOTH: WASH THE LEAVES IN MILD SUDS, RINSE, AND
CUT. TOSS THE LEAVES IN
olive oil
salt
RUBBING UNTIL THE LEAVES ARE OILED ALL OVER.
MICROWAVE UNTIL JUST TENDER IN COVERED PAN,
TURNING THE LEAVES OVER IN THE PAN HALFWAY
THROUGH. SPRINKLE WITH
vinegar (wine or apple cider)
AND TOSS.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
MASHED POTATOES
PRESSURE COOK 10 MINUTES:
4 medium potatoes, washed and cut into pieces
2 medium onions, peeled and cut into pieces
1/2 cup water
3/4 tsp. salt
1 tsp. olive oil
MASH BY HAND WITH POTATO MASHER, MIXING IN
2 Tbsp. butter
1 tsp. powdered milk dry powder
SERVE TOPPED WITH BUTTER OR GRAVY, CHEESE SAUCE,
OR LIMAS PIQUANT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 106 -=-
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POTATO SOUP
PRESSURE COOK 15 MINUTES:
1 medium potato, washed and cut into pieces
skins from 5 washed medium potatoes
2 cloves garlic, peeled
water to cover.
ROUX IN SAUCEPAN:
1/4 cup flour
2 Tbsp. olive oil
BLEND THE COOKED POTATO STUFF IN BLENDER OR FOOD
PROCESSOR. MIX IT INTO THE ROUX WITH:
2 cups milk (reconstituted from powdered is fine)
3/4 tsp. salt
a grind of pepper
2 tsp. Garlic Butter (page 15).
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 107 -=-
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FRENCH FRIES
I usually need to cook at least two potatoes' worth for each consumer.
THE BEST WAY I'VE FOUND TO CUT
potatoes, washed, not peeled
INTO LONG, UNIFORM STICKS IS TO FIRST PUT EACH
POTATO "ON EDGE" AND CUT IT INTO (USUALLY 4) LONG
FLAT OVALS, HOLDING IT TOGETHER AS I CUT. I THEN
SPLIT THE MIDDLE CUT AND LAY EACH HALF OF THE
POTATO ON THE BREADBOARD AS A STACK OF (USUALLY 2)
FLAT OVALS. I THEN CUT EACH STACK LENGTHWISE
SEVERAL TIMES TO MAKE STICKS.
IN A DEEP, HEAVY, METAL PAN (I USE A PRESSURE
COOKER BOTTOM) OR DEEP FAT FRYER BOIL THE POTATO
STICKS IN HOT
peanut oil
ABOUT 20 MINUTES, STIRRING & TURNING OCCASIONALLY,
UNTIL BROWNED AND CRISP. 24 OUNCES OF OIL CAN
COOK ABOUT 3 POTATOES' WORTH AT A TIME.
WITH A SLOTTED SPOON, STRAIN THE COOKED FRIES OUT
AND PLACE ON PAPER TOWELS, SPRINKLE WITH
salt.
SERVE HOT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 108 -=-
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CAMPFIRE POTATO SLABS
Best fried in plenty of butter over a campfire, but good from the
griddle, too.
PREHEAT GRIDDLE TO 375 DEGREES. SLICE INTO 1/4"
SLABS:
3 - 4 potatoes, washed, not peeled.
Butter
THE GRIDDLE GENEROUSLY. LAY OUT THE SLABS
INDIVIDUALLY. SPRINKLE WITH
salt
ground black pepper
garlic powder.
FRY 5 MINUTES OR UNTIL BROWN SPOTS APPEAR. TURN
THE SLABS. SPRINKLE WITH:
1 Tbsp. olive oil.
FRY 5 MORE MINUTES OR UNTIL 2ND SIDE BROWNS.
SERVE HOT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 109 -=-
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POTATO CHIPS
Labor-intensive but very popular. The volume of chips from each
potato may surprise you.
PREHEAT GRIDDLE TO 400 DEGREES. SLICE WITH
THINNEST-SLICE PROCESSOR BLADE:
potatoes, washed, not peeled.
GENEROUSLY OIL THE GRIDDLE WITH
olive or peanut oil
AND LAY THE SLICES OUT INDIVIDUALLY. SPRINKLE
WITH
salt.
TURN WHEN THEY START TO BROWN, AND SPRINKLE A
LITTLE MORE OIL ON THE GRIDDLE AROUND THE SLICES.
WHEN THEY ARE GOLDEN, REMOVE TO A PAPER-TOWEL
LINED BOWL. SERVE HOT IF POSSIBLE. THEY CRISP AS
THEY COOL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 110 -=-
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SPICEY MUSHROOM FRIED RICE
Leftover white rice becomes a great side dish.
HEAT ELECTRIC FRYING PAN TO 375 DEGREES. ADD IN
ORDER:
2 Tbsp. olive oil
1/2 cup mushroom slices
1 Tbsp. dried onion flakes
sprinkle of salt
sprinkle of chili powder
1 cup cooked white rice.
FRY UNTIL MUSHROOMS ARE DONE AND RICE IS HOT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 111 -=-
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SPANISH RICE
Vegetarian variation of Joy of Cooking's recipe.
IF YOU HAVE A SAUCEPAN THAT IS MICROWAVEABLE AND
HAS A COVER, USE IT. SAUTE UNTIL THE ONION BROWNS
A BIT:
1 Tbsp. olive oil
1/2 cup uncooked white rice
1 onion, chopped
ADD
1 & 1/4 cups canned tomatos (bitesize pieces)
1 cup canned tomato liquid
3/4 tsp. salt
1 tsp. paprika powder
1 green pepper, cored & seeds removed, chopped
1 large or 2 small cloves garlic, pressed
COVER THE SAUCEPAN, OR PUT THE MIXTURE IN A
COVERED MICROWAVEABLE CONTAINER. MICROWAVE ON
MEDIUM POWER 50 MINUTES, STIRRING EVERY 10
MINUTES. STIR. LET STAND 5-10 MINUTES BEFORE
SERVING.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 112 -=-
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BEAN SPROUT FRIED RICE
Quick and delicious, a showcase for fresh mung
bean sprouts. These amounts need not be exact;
measuring is not required.
HEAT ELECTRIC FRYING PAN TO 350 DEGREES. ADD IN
ORDER
2-3 Tbsp. peanut oil
3/4 cup mushroom slices (thin slice)
1 cup cooked white rice
sprinkle of salt
sprinkle of fresh ground pepper
1 Tbsp. dried onion flakes.
FRY, TURNING, JUST UNTIL MUSHROOMS WILT. ADD
1 cup mung bean sprouts
AND FRY, TURNING, UNTIL SPROUTS ARE COOKED & A FEW
JUST START TO BROWN. SERVE WITH OPTIONAL SOY
SAUCE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 113 -=-
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POPCORN
Healthy snack.
SWIRL TO MIX IN A DRY (PREVENTS SPATTERS) LARGE
HEAVY METAL PAN WITH A GOOD HANDLE AND LID:
2/3 cup popcorn
2 Tbsp. oil
1 tsp. - 1 Tbsp. butter (optional)
1/4 tsp. salt.
HEAT ON HOT BURNER UNTIL FIRST KERNEL POPS. PUT
LID ON PAN. REDUCE HEAT SOME. LISTEN CAREFULLY;
WHEN THE POPPING STOPS FOR ABOUT 20 SECONDS, POUR
POPPED CORN IMMEDIATELY INTO A LARGE BOWL. REMOVE
PAN FROM HEAT AND TURN OFF BURNER.
OPTIONAL: A MIXTURE OF
olive oil
peanut butter
salt
HEATED BRIEFLY IN THE MICROWAVE MAKES A GOOD
DRESSING.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
ROASTED SEEDS
PUT OVEN RACK IN MIDDLE OF OVEN AND PREHEAT OVEN
TO 300 DEGREES. SPREAD ON A BAKING SHEET:
raw sunflower seeds.
SPRINKLE WITH
water
salt.
ROAST 12 MINUTES OR UNTIL A TASTE TEST SAYS
THEY'RE TOASTED.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 114 -=-
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EASY-BAKE OVEN RECIPES
1 Biscuit:
PREHEAT EASY-BAKE OVEN. MIX WITH A FORK UNTIL
SHORTNING IS CUT IN:
2 Tbsp. flour
2 shakes of salt
1/4 tsp. baking powder
1/2 tsp. shortning.
MIX IN:
1 & 1/2 tsp. milk.
SQUASH INTO PAN. BAKE 13 MINUTES.
* * * * * * * * * * * * * * * * * * * * * * * *
2 Cookies:
PREHEAT EASY-BAKE OVEN. MIX WITH A FORK UNTIL
BUTTER IS CUT IN:
2 Tbsp. flour
1 Tbsp. sugar
2 shakes of salt
1/4 tsp. baking powder
1 tsp. butter
MIX IN:
2 & 1/2 tsp. milk
a few chocolate chips.
GREASE (WITH vegetable shortning) AND flour THE
PAN. SQUASH IN HALF THE COOKIE DOUGH. BAKE 13
MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 115 -=-
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CRANBERRY SAUCE
Thanks, Mom.
PICK OVER, WASH AND DRY:
1 bag cranberries.
FREEZE IN BAG.
CUT
2 or 3 thin skinned whole oranges (undyed is best)
INTO PIECES, REMOVING THE SEEDS AND CENTER PILLER.
WITH CHOPPER BLADE, PROCESS CRANBERRIES & ORANGE
PIECES TOGETHER. ADD TO TASTE:
sugar
salt.
MELD OVERNIGHT IN REFRIGERATOR.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
TAPIOCA PUDDING
(Variation of Minute Tapioca box recipe.)
MIX IN HEAVY SAUCEPAN WITH EGGBEATER:
2 cups powdered milk dry powder
5 & 1/2 cups water
2 eggs
1/2 cup sugar
1/2 cup tapioca
HEAT GENTLY TO A SIMMER, STIRRING OCCASIONALLY.
(OR HEAT FAST STIRRING CONSTANTLY.) REMOVE FROM
HEAT. STIR IN
2 tsp. vanilla extract
CHILL. FOOD COLOR ADDS A FESTIVE TOUCH.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 116 -=-
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PIE CRUST
(Variation of Joy of Cooking.)
IN FOOD PROCESSOR MIX WITH CHOPPER BLADE:
1 cup flour
1/2 tsp. salt
1/4 cup vegetable shortning
- OR -
3 Tbsp. butter
ADD GRADUALLY WITH PROCESSOR RUNNING:
1/3 cup water, more if needed
JUST UNTIL DOUGH FORMS A NEAT BALL.
FORM BALL INTO A THICK PANCAKE. ROLL CAREFULLY
BETWEEN PLASTIC SHEETS, KEEPING IT ROUND, UNTIL IT
IS SOMEWHAT LARGER THAN A 9" PIE PLATE. REMOVE
THE TOP SHEET, FLOUR THE DOUGH SURFACE JUST UNTIL
IT IS NOT STICKY. PUT THE PLASTIC BACK ON, FLIP,
AND REMOVE THE OTHER PLASTIC.
SLIDE THE DOUGH ONTO THE PIE PLATE AND EASE IT
DOWN INTO THE PLATE. IF THERE WILL BE NO TOP
CRUST, ROLL AND PINCH THE DOUGH EDGE ALL THE WAY
AROUND TO MAKE A LOW DOUGH WALL THAT PROTRUDES
ABOUT 1/4" ABOVE THE LEVEL OF THE PIE PLATE EDGE.
PRICK THE CRUST WELL ON BOTTOM AND SIDES WITH A
FORK.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 117 -=-
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APPLE PIE
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
MAKE, DO NOT PRE-BAKE
1 & 1/2 pie crust (page 117)
ROLL AND FIT 2/3 OF THE PASTRY FOR THE BOTTOM
CRUST AND PRICK WELL. ROLL OUT THE REST FOR A TOP
CRUST. SET THE TOP ASIDE.
APPLE PIE PREMIX: MIX AND STORE IN A SPICE JAR
WITH A LARGE-HOLE SHAKER TOP. THIS MAKES ENOUGH
FOR 2 PIES:
1/2 cup sugar
1/4 cup cornstarch
4 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
SLICE THIN
4 apples (Granny Smiths are my favorite)
LAYER THEM IN THE PIE SHELL, GENEROUSLY DUSTING
EACH LAYER WITH THE PREMIX. HEAP THEM UP SOME IN
THE MIDDLE; THEY WILL SETTLE AS THEY BAKE.
HEAT TOGETHER IN THE MICROWAVE
2 Tbsp. melted butter
1 Tbsp. lemon juice.
TRICKLE THE BUTTER MIXTURE OVER THE APPLES. BRUSH
THE EDGES OF THE BOTTOM CRUST WITH
water.
SLIP ON THE TOP AND SEAL IT DECORATIVELY AROUND
THE EDGE BY PRESSING WITH A FORK. CUT DECORATIVE
VENTS IN IT. BAKE FOR 1 HOUR AT 375 DEGREES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 118 -=-
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PECAN PIE
(Variation of Grandma's Molasses bottle recipe.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
MAKE BUT DO NOT BAKE
1 pie crust (page 117)
FILLING: MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
3 eggs
1/4 cup flour
1/2 cup pecan pieces
2/3 cup molasses
2/3 cup dark corn syrup
2 Tbsp. brown sugar
2 tsp. vanilla extract
1/2 stick = 4 Tbsp. = 1/4 cup butter, melted
POUR FILLING INTO CRUST. FLOAT NEATLY ARRANGED ON
TOP:
1 cup pecan halves
BAKE 40 MINUTES TO 1 HOUR, UNTIL PIE IS PUFFY AND
CRUST IS BROWNED.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 119 -=-
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PUMPKIN PIE
(Variation of Vegetarian Epicure.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES. BAKE FOR 20 MINUTES:
2 pie crusts (page 117)
FILLING: MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/4 cup white sugar
3/4 cup brown sugar
3/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. salt
3 eggs
1 Tbsp. molasses
1/4 cup sweet dark rum (Myers is best)
2-3 cups pureed home-cooked pumpkin OR 1 29 ounce can
OFFLOAD TO BOWL, ADD AND MIX
1 & 2/3 cups OR 1 can undiluted evaporated milk
OPTIONAL EXTRA TOUCH: SPRINKLE IN PIE SHELL
2 Tbsp. chopped crystallized ginger
FILL SHELLS WITH PIE FILLING. BAKE 40 MINUTES TO
1 HOUR, UNTIL A KNIFE INSERTED IN THE CENTER COMES
OUT CLEAN. CHILL.
SERVE TOPPED WITH
whipped cream sweetened with sugar and flavored with vanilla
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 120 -=-
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BANANA CREAM PIE
(Variation of Kingsway Cooks.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES. PRICK WELL, THEN BAKE EMPTY FOR
20 MINUTES:
1 pie crust (page 117)
FILLING: BLEND IN BLENDER OR IN PROCESSOR WITH
CHOPPER BLADE, THEN COOK IN DOUBLE BOILER (OR
SAUCEPAN STIRRING CONSTANTLY) UNTIL IT THICKENS:
2/3 cup sugar
1/3 cup cornstarch
1/2 tsp. salt
2 & 7/8 cup milk (reconstituted from powdered is fine)
ADD AND COOK UNTIL IT THICKENS FURTHER:
3 egg yolks (separate 3 eggs and reserve the whites for the meringue)
REMOVE FROM HEAT, STIR IN:
1 Tbsp. butter
1 tsp. vanilla extract
SLICE APPROXIMATELY
1 banana
AND PLACE IN A SINGLE LAYER IN THE BOTTOM OF THE
COOKED CRUST. POUR IN FILLING.
MERINGUE: WHIP WITH EGG BEATER UNTIL STIFF PEAKS
FORM:
3 egg whites
1/3 cup sugar
SPOON ONTO FILLING, COVERING ENTIRE PIE, OR
PUT MERINGUE INTO A GALLON PLASTIC BAG. CLIP A
BOTTOM CORNER TO MAKE A 1/2" DIAMETER HOLE AND
SQUEEZE THE FLUFF OUT THE HOLE ONTO THE PIE. IT'S
EASY TO MAKE LOTSA LITTLE PEAKS, SWIRLS, ETC.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 121 -=-
BAKE ABOUT 20 MINUTES UNTIL MERINGUE PEAKS ARE
BROWNED. CHILL. CAREFULLY POUR OFF EXCESS LIQUID
FROM UNDER MERINGUE WHEN COOL.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 122 -=-
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LEMON MERINGUE PIE
Variation of Ann Landers' Best-Ever Lemon Pie.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES. PRICK WELL, THEN BAKE EMPTY FOR
20 MINUTES:
1 pie crust (page 117)
FILLING: BLEND IN BLENDER OR IN PROCESSOR WITH
CHOPPER BLADE, THEN COOK IN DOUBLE BOILER ABOUT 25
MINUTES (OR SAUCEPAN ON MEDIUM HEAT STIRRING
CONSTANTLY) UNTIL IT THICKENS:
2 cups water
1 & 1/4 cups sugar
1/2 cup cornstarch
1/3 cup lemon juice
3 egg yolks.
MIX IN:
3 Tbsp. butter
1 & 1/2 tsp. lemon extract
2 tsp. white or apple cider vinegar.
POUR INTO BAKED PIE CRUST AND LET COOL.
MERINGUE: WHIP WITH EGG BEATER UNTIL STIFF PEAKS
FORM:
3 egg whites
1/3 cup sugar
SPOON ONTO FILLING, COVERING ENTIRE PIE, OR
PUT MERINGUE INTO A GALLON PLASTIC BAG. CLIP A
BOTTOM CORNER TO MAKE A 1/2" DIAMETER HOLE AND
SQUEEZE THE FLUFF OUT THE HOLE ONTO THE PIE. IT'S
EASY TO MAKE LOTSA LITTLE PEAKS, SWIRLS, ETC.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 123 -=-
BAKE ABOUT 20 MINUTES UNTIL MERINGUE PEAKS ARE
BROWNED. CHILL. CAREFULLY POUR OFF EXCESS LIQUID
FROM UNDER MERINGUE WHEN COOL.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
BROWNIES
Unsweetened chocolate makes superb brownies.
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
WARM IN HOT TAP WATER
4 eggs, unbroken
IN MICROWAVE, MELT IN A PYREX MEASURING CUP
1/2 cup = 4 ounces = 1 stick butter
4 ounces Bakers' unsweetened or semisweet chocolate
THEN HASTEN COOLING BY SETTING THE CUP IN A COLD
WATER BATH.
IN THE FOOD PROCESSOR, BEAT UNITL FLUFFY (WITH
CHOPPER BLADE) THE EGGS AND
1/4 tsp. salt
ADD AND BEAT WELL:
2 cups sugar
1 tsp. vanilla extract.
ADD THE CHOCOLATE-BUTTER MIXTURE AS IT SPINS, THEN
STOP THE PROCESSOR.
Single pan:
MIX IN A BOWL:
1 cup flour
1 cup pecan pieces.
MIX THE PROCESSED INGREDIENTS IN BY HAND. POUR
INTO FLAT BAKING DISH. BAKE ABOUT 35 MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 124 -=-
Two pans:
IN ONE BOWL:
1/2 cup flour
1/2 cup pecan pieces.
IN ANOTHER BOWL:
1/2 cup flour.
MIX 1 & 5/8 CUP (=HALF OF) THE PROCESSED
INGREDIENTS INTO EACH BOWL BY HAND. POUR THE
WITH-NUTS INTO A 9" LAYER PAN, THE WITHOUT-NUTS
INTO AN 8" LAYER PAN. BAKE ABOUT 35 MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 125 -=-
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OATMEAL COOKIES
(Variation of Cathy Rainey's recipe in Kingsford
Cooks.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
Big Batch:
MIX IN LARGE BOWL:
2 cups flour
2 cups rolled oats, uncooked
1 cup chocolate pieces (I cut up 4 ounces of Bakers' semisweet) or
chocolate chips, semisweet preferred
1 tsp. baking soda
1/2 tsp. salt
(1 cup raisins OR, OUR FAVORITE:)
3/4 cup chopped pecans
1/2 cup sunflower seeds
MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
2/3 cup brown sugar
1/2 cup olive oil
1/2 cup milk (reconstituted from powdered is fine)
1/2 cup peanut butter
1/4 cup molasses
1 tsp. vanilla extract
2 eggs
POUR WETS INTO DRYS AND MIX. SPOON TABLESPOONS OF
DOUGH ONTO UNGREASED COOKIE SHEETS, OR ROLL BALLS
WITH WET HANDS AND FLATTEN ON SHEET. BAKE 17
MINUTES OR UNTIL BROWNED AT THE EDGES. MAKES
ABOUT 4 DOZEN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 126 -=-
* * * * * * * * * * * * * * * * * * * * * * * *
Small Batch:
MIX IN LARGE BOWL:
1 cups flour
1 cups rolled oats, uncooked
1/2 cup chocolate pieces (I cut up 2 ounces of Bakers' semisweet) or
chocolate chips, semisweet preferred
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins
MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/3 cup brown sugar
1/4 cup olive oil
1/4 cup milk (reconstituted from powdered is fine)
1/4 cup peanut butter
2 Tbsp. molasses
1/2 tsp. vanilla extract
1 eggs
POUR WETS INTO DRYS AND MIX. SPOON TABLESPOONS OF
DOUGH ONTO UNGREASED COOKIE SHEETS, OR ROLL BALLS
WITH WET HANDS AND FLATTEN ON SHEET. BAKE 17
MINUTES OR UNTIL BROWNED AT THE EDGES. MAKES
ABOUT 2 DOZEN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 127 -=-
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PEANUT BUTTER COOKIES
Variation of Joy of Cooking's.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/2 cup butter = 1 stick
1/2 cup brown sugar
1/2 cup white sugar
ADD AND PROCESS BRIEFLY TO MIX:
1 egg
1 cup peanut butter
1/2 tsp. salt
1/2 tsp. baking soda
2 Tbsp. water
ADD AND PROCESS TO MIX:
1 tsp. vanilla extract
1 & 1/2 cups white flour
DOUGH WILL BE STIFF AND OILY. DIVIDE INTO 64
PIECES. ROLL BALLS AND FLATTEN ON COOKIE SHEET
WITH FORK TO MAKE A PRETTY CRISS-CROSS. 64
COOKIES FIT NICELY IN 2 BATCHES ON A BIG SHEET IN
5-4-5-4-5-4-5 PATTERN. BAKE 17 MINUTES OR UNTIL
BROWNED AT THE EDGES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 128 -=-
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PISTACHIO CHOCOLATE CHIP COOKIES
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/2 cup butter = 1 stick
1/2 cup brown sugar
1/2 cup white sugar
ADD AND BLEND:
1 egg
1/2 tsp. salt
1/2 tsp. vanilla extract
MIX IN LARGE BOWL:
1 cup + 2 Tbsp. white flour
1/2 tsp. baking soda
1/2 cup (shelled) pistachio pieces
1/2 cup chocolate pieces (I cut up 2 ounces of Bakers' semisweet) or
chocolate chips, semisweet preferred
POUR WETS INTO DRYS AND MIX WITH A KNEADING
MOTION. DOUGH WILL BE STIFF. SPOON ONTO GREASED
COOKIE SHEETS (2 SMALL OR 1 LARGE), OR ROLL BALLS
WITH WET HANDS AND FLATTEN ON SHEET. COOKIES WILL
FLATTEN AND SPREAD! BAKE 15 MINUTES OR UNTIL
BROWNED AT THE EDGES. MAKES ABOUT 2 DOZEN 3"
COOKIES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 129 -=-
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
THIMBLE COOKIES
Variation of Joy of Cooking.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 400 DEGREES.
CREAM IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 cup sugar
3/4 cup olive oil.
ADD AND MIX:
2 eggs
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 Tbsp. water
ADD AND MIX:
2 & 1/2 cups flour
1 & 1/2 tsp. baking powder.
DROP BY 1 & 1/2 TSP. ONTO BAKING SHEET. MAKE A
DEPRESSION IN EACH DOUGH DROP WITH A WET FINGER.
FILL EACH DEPRESSION WITH PRESERVES.
BAKE 14 - 18 MINUTES. COOL ON RACK.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 130 -=-
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GINGERBREAD COOKIES
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 & 3/4 cups flour
1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
CUT IN
2 Tbsp. butter
ADD GRADUALLY AND PROCESS UNTIL DOUGH HOLDS
TOGETHER.
1/4 cup molasses
1/4 to 3/8 cup water
ROLL ON PLASTIC SHEET, CUT WITH COOKIE CUTTERS OR
KNIFE, DECORATE WITH SPRINKLES. BAKE 10 TO 15
MINUTES UNTIL THE DEPRESSION FROM A GENTLE FINGER
POKE SPRINGS BACK. COOL ON RACK.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 131 -=-
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CARROT COOKIES
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
MIX IN FOOD PROCESSOR WITH CHOPPER BLADE:
1 egg
1/3 cup white sugar
1/3 cup olive oil
2 large carrots (washed, ends off, in chunks)
1/4 tsp. orange extract OR 1/8 tsp. fine grated orange rind.
PROCESS TO MIX. WITH PROCESSOR OFF, ADD:
3/4 cup flour
3/4 tsp. baking powder.
PROCESS TO MIX.
GREASE BAKING SHEET WITH vegetable shortning.
DROP ABOUT 24 LEVEL TBSP. OF BATTER. YOU MAY TOP
EACH WITH A
pecan half.
BAKE 12 - 15 MINUTES. COOL ON RACK.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 132 -=-
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CHOCOLATE CHIP POUND CAKE
(Kate's own. Serious indulgence.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES.
CREAM WELL IN FOOD PROCESSOR WITH CHOPPER BLADE:
1/4 pound butter (=1 stick)
1/4 pound cream cheese (4 oz. = 1/2 an 8 oz. box)
1 & 1/4 cups sugar
ADD AND SPIN TO JUST BLEND:
1/2 cup water
1 tsp. vanilla extract
3 eggs
ADD AND BLEND:
1/4 tsp. salt
1 & 1/2 tsp. baking powder
1/4 cup powdered milk powder
ADD AND BLEND:
2 cups flour
IN A BOWL, MIX BATTER BY HAND WITH
3/4 cup chocolate chips, semi-sweet preferred, or cut up 3 ounces of
bakers' semisweet.
POUR INTO A GREASED, FLOURED BREAD LOAF PAN. (IF
YOU HAVE A SELECTION OF SIZES, USE A LARGE ONE.)
BAKE 75 MINUTES (1 HOUR + 15 MINUTES), UNTIL A
KNIFE INSERTED TO THE CENTER COMES OUT NOT-GOOEY.
REMOVE THE CAKE FROM THE PAN ONTO A RACK TO COOL,
THEN REFRIGERATE.
SUPERB WITH COFFEE IN THE MORNING. SLICES ARE NOT
CRUMBLY, SO THEY MAKE EXCELLENT SNACKS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 133 -=-
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CHOCOLATE CUPCAKES
Variation of 'Rombauer Special' from Joy of Cooking.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
MICROWAVE FOR 1 MINUTE TO MELT:
1/4 cup water
1 oz. Baker's semi-sweet chocolate.
PROCESS WITH CHOPPER BLADE:
1/4 cup butter (= 1/2 stick)
3/4 cup sugar.
ADD AND PROCESS TO MIX:
1/4 cup powdered milk powder
1 & 1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch ground cloves.
STIR THE CHOCOLATE MIX TO MAKE SURE IT'S ALL
MELTED, THEN ADD:
2 Tbsp. cold water
1/2 tsp. vanilla.
IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.
ADD THE MELTED CHOCOLATE LIQUID TO THE PROCESSOR
BATCH AND MIX WITH:
2 egg yolks
1 cup flour.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 134 -=-
FOLD THE CHOCOLATE BATTER INTO THE WHITES. FILL
12 PAPER-LINED MUFFIN CUPS ABOUT 3/4 FULL (ABOUT 2
TBSP. BATTER EACH.) BAKE 25 MINUTES.
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VANILLA CUPCAKES
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
PROCESS WITH CHOPPER BLADE:
1/4 cup butter (= 1/2 stick)
2/3 cup sugar.
IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.
WITH PROCESSOR OFF, ADD:
2 egg yolks
1/2 tsp. vanilla extract
1/3 cup water.
WITH PROCESSOR STILL OFF, ADD:
1/4 tsp. salt
2 Tbsp. powdered milk powder
1 & 1/4 cup flour
1 & 1/4 tsp. baking powder
PROCESS TO MIX. IMMEDIATELY FOLD THE BATTER INTO
THE WHITES, BEFORE IT STIFFENS. DIVIDE BATTER
AMONG 12 PAPER-LINED MUFFIN CUPS. BAKE 25
MINUTES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 135 -=-
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SOUR CREAM CUPCAKES
Variation of Joy of Cooking.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 375 DEGREES. PROCESS WITH CHOPPER BLADE:
1 cup brown sugar
1/3 cup butter.
IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.
WITH PROCESSOR OFF, ADD TO CREAMED BUTTER/SUGAR
MIXTURE:
2 egg yolks
1 tsp. vanilla extract
1 cup sour cream OR 2/3 cup plain yoghurt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt.
PROCESS BRIEFLY TO MIX. WITH PROCESSOR OFF, ADD:
1 & 3/4 cups flour
1 & 3/4 tsp. baking powder
1/4 tsp. baking soda
PROCESS TO MIX. IMMEDIATELY FOLD THE BATTER INTO
THE WHITES, BEFORE IT STIFFENS. FILL PAPER-LINED
MUFFIN CUPS ABOUT 3/4 FULL (ABOUT 18.) BAKE 20
MINUTES OR UNTIL DONE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 136 -=-
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LEMON SPONGE CAKE
(Variation of Joy of Cooking.)
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
GRATE
1 tsp. lemon rind
BEAT IN FOOD PROCESSOR WITH CHOPPER BLADE UNTIL
LIGHT
4 egg yolks (separate and reserve whites)
ADD LEMON RIND. ADD GRADUALLY WITH PROCESSOR
RUNNING
1 cup sugar
1/4 cup boiling water
1 Tbsp. lemon juice
TURN OFF PROCESSOR. ADD
1 cup flour
1 & 1/2 tsp. baking powder
1/4 tsp. salt
BLEND, OFFLOAD TO BOWL. IN A SEPARATE BOWL, BEAT
TO STIFF PEAKS WITH EGG BEATER
4 egg whites
FOLD WHITES INTO BATTER. POUR OR SPOON BATTER
INTO 24 CUPCAKE PAPERS SUPPORTED IN MUFFIN TINS,
OR 2 8" ROUND CAKE PANS. BAKE ABOUT 25 MINUTES
UNTIL TOOTHPICK INSERTED AT CENTER COMES OUT
CLEAN.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 137 -=-
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DEVILS' FOOD CAKE
Variation of 'Devil's Food Cake Cockaigne' from Joy of Cooking.
PUT OVEN RACK IN CENTER OF OVEN AND PREHEAT OVEN
TO 350 DEGREES.
MICROWAVE FOR 1 MINUTE TO MELT:
1/2 cup water
1 cup brown sugar
4 oz. Baker's semi-sweet chocolate.
PROCESS WITH CHOPPER BLADE:
1/2 cup butter (= 1 stick)
1 cup sugar.
ADD AND PROCESS BRIEFLY TO MIX:
3/4 cup water
1/3 cup powdered milk powder
1 tsp. vanilla extract
1/2 tsp. salt
2 egg yolks.
STIR THE CHOCOLATE MIX TO MAKE SURE IT'S ALL
MELTED, THEN STIR INTO THE CHOCOLATE MIX:
1 egg yolk.
WITH PROCESSOR OFF, ADD TO CREAMED BUTTER/SUGAR
MIXTURE:
2 cups flour
1 tsp. baking soda.
IN A LARGE BOWL, WHIP UNTIL STIFF:
2 egg whites.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 138 -=-
TURN THE PROCESSOR ON AND ADD THE MELTED CHOCOLATE
LIQUID TO THE PROCESSOR BATCH AS IT RUNS. PROCESS
JUST UNTIL SMOOTH.
FOLD THE CHOCOLATE BATTER INTO THE WHITES. GREASE
(WITH vegetable shortning) AND FLOUR TWO (2) 9"
ROUND LAYER PANS. DIVIDE THE BATTER BETWEEN THEM.
BAKE 25 MINUTES.
THIS RECIPE LEAVES 1 EGG WHITE LEFT OVER. I
RECOMMEND USING IT UP BY MAKING Orange Icing (PAGE
146.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 139 -=-
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PINEAPPLE UPSIDE-DOWN CAKE
An easy classic.
Variation of Alpha-Bakery Children's Cookbook
PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
350 DEGREES.
IN A 10" IRON SKILLET, 10" ROUND CAKEPAN OR 9x9x2"
CAKE PAN, MELT (PLACE IN HEATING OVEN & CHECK
FREQUENTLY OR USE A GENTLE BURNER):
1/4 cup butter (= 1/2 stick.)
STIR IN (I USE A FORK)
2/3 cup packed brown sugar
AND SPREAD THE MIX PRETTY EVENLY OVER THE BOTTOM.
DRAIN, RESERVING THE JUICE:
1 20oz. can pineapple slices.
ARRANGE THE SLICES IN THE PAN.
IN PROCESSOR, MIX WITH CHOPPER BLADE:
1 & 1/3 cups flour
1 cup sugar
1/4 cup powdered milk powder
1 & 1/2 tsp. baking powder
1/2 tsp. salt.
CUT IN:
1/3 cup vegetable shortning.
STOP THE PROCESSOR. ADD:
3/4 cup reserved pineapple juice (add a little water if the can juice
is shy)
1 egg.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 140 -=-
PROCESS TO MIX. POUR THE MIXED BATTER OVER THE
PINEAPPLE ETC IN THE PAN. SPREAD FAIRLY EVENLY.
BAKE 50 MINUTES.
TURN CAKE IMMEDIATELY ON TAKING IT FROM THE OVEN
ONTO A PLATTER OR BREADBOARD OF SUFFICIENT SIZE.
(PUT THE PLATTER ON THE PAN, HOLD AT OPPOSITE
EDGES AND INVERT.) LET IT REST A COUPLE OF
MINUTES WITH THE PAN OVER THE CAKE, THEN REMOVE
THE PAN. SOME GOOD GOO, AND SOMETIMES SOME
PINEAPPLE WILL BE STICKING TO THE PAN. USE A
RUBBER SCRAPER TO RESTORE THE GOO TO THE CAKE TOP
AND PRETTY IT UP AS NEEDED.
COOL. COVER WITH A BOWL AS THE TOP IS REALLY
STICKY!
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 141 -=-
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STRAWBERRY SHORTCAKE
A traditional summer favorite. (Variation of a
recipe in Craig Claiborne's New York Times Cook
Book.)
PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
450 DEGREES.
WASH AND REMOVE LEAVES FROM
1 lb (1 quart) of fresh strawberries.
SLICE THEM AND LAYER THEM IN A BOWL WITH
2 Tbsp sugar
COVER AND LET SIT.
MIX WITH CHOPPER BLADE IN FOOD PROCESSOR:
2 cups flour
1 Tbsp baking powder
3/4 tsp salt
1/4 cup sugar
2 Tbsp powdered milk powder
ADD AND CUT IN:
3 oz cream cheese
2 Tbsp butter
STOP THE PROCESSOR. ADD, THEN PROCESS IN BURSTS
UNTIL A DOUGH BALL FORMS:
1 egg, plus
water to make 3/4 cup of liquid.
GREASE AN 8" ROUND CAKE PAN. FLATTEN HALF THE
DOUGH IN THE BOTTOM.
MELT
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 142 -=-
1 tsp butter
AND SPREAD IT ACROSS THE TOP OF THE DOUGH IN THE
PAN. FLATTEN THE REST OF THE DOUGH INTO A BIG
PAN-SIZED PANCAKE AND PRESS IT GENTLY ON TOP OF
THE BUTTERED BOTTOM HALF. BAKE AT 450 DEGREES 20
MINUTES.
TIP THE SHORTCAKE OUT OF THE PAN ONTO A RACK.
WHEN COOL ENOUGH TO HANDLE, GENTLY SEPARATE THE
HALVES AT THE BUTTERED DIVISION LINE AND COOL SOME
MORE.
WHIP WITH AN EGGBEATER
1 cup whipping cream.
WHEN IT FORMS PEAKS, ADD AND BEAT IN
1 Tbsp sugar
1/2 tsp vanilla extract.
PUT THE BOTTOM SHORTCAKE ON A PLATE, ADD SOME
WHIPPED CREAM AND STRAWBERRIES, PUT THE TOP ON,
AND COVER WITH MORE STRAWBERRIES AND WHIPPED
CREAM. SERVE AT ONCE OR LATER. YOU CAN PUT EXTRA
STRAWBERRIES AND WHIPPED CREAM ON EACH SLICE IF
YOU LIKE. VERY MESSY TO SERVE BUT WELL WORTH IT.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 143 -=-
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BANANA CAKE
Fragrant, moist and wonderful.
Variation of Mrs. Lambright's recipe.
PLACE RACK IN CENTER OF OVEN AND PREHEAT OVEN TO
375 DEGREES. IN PROCESSOR, CREAM WITH CHOPPER
BLADE:
2/3 cup sugar
1/2 cup butter (= 1 stick)
1/2 cup sour cream
2 egg yolks
3 sliced bananas.
STOP THE PROCESSOR. ADD BUT DON'T MIX YET:
1 & 1/2 cups flour
1 tsp. baking soda.
GREASE A STANDARD BREAD LOAF PAN WITH
vegetable shortning
THEN DUST WITH
flour.
IN A LARGE BOWL, WHIP UNTIL FIRM:
2 egg whites.
RUN THE PROCESSOR TO MIX THE CREAMED INGREDIENTS
WITH THE DRYS. POUR THE RESULT OVER THE WHITES
AND FOLD THEM TOGETHER. POUR INTO PREPARED PAN
AND BAKE 1 HOUR. REMOVE FROM PAN TO RACK TO COOL.
ONCE THE CAKE HAS COOLED, YOU CAN SERVE SLICES
INDIVIDUALLY FROSTED WITH Vanilla Pudding (page
145), OR
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 144 -=-
CUT THE LOAF TWICE HORIZONTALLY AND 'FILL' THE
CAKE WITH GENEROUS LAYERS OF Vanilla Pudding
GLUING THE SLABS BACK TOGETHER. CHILL THE FILLED
CAKE IN THE FRIDGE FOR BEST SLICING RESULTS.
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VANILLA PUDDING
Thanks, Mom.
IN A LARGE PAN, BEAT WITH AN EGGBEATER:
1/2 cup sugar
1/3 cup white flour
1 & 1/4 cups powdered milk powder
1/8 tsp. salt
2 eggs
2 cups water
BRING TO A SIMMER, EITHER HEATING GENTLY WITH LID
ON AND STIRRING OCCASIONALLY, OR HEATING RAPIDLY
AND STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR
IN:
1 Tbsp. butter
1 or 2 tsp. vanilla extract
SERVE WARM OR COLD.
COLD PUDDING IS ALSO EXCELLENT CAKE FILLING OR
CAKE FROSTING. TO DO FROSTING PICTURES WITH IT,
PUT COOLED PUDDING IN A PLASTIC BAG, CLIP A BOTTOM
CORNER OF THE BAG WITH SCISSORS, AND SQUEEZE
FROSTING OUT THE LITTLE HOLE.
MY KIDS LOVE IT WHEN I DIVIDE THE BATCH INTO BOWLS
AND MIX IN FOOD DYES TO MAKE SEVERAL COLORS, WHICH
I THEN BAGGIE UP FOR USE. THEY DECORATE THEIR OWN
CUPCAKES OR CAKE SLICES.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 145 -=-
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ORANGE ICING
Variation of Joy of Cooking.
BEAT WITH AN EGGBEATER IN A HEAVY SAUCEPAN:
1 & 1/2 cups sugar
2 unbeaten egg whites
1 Tbsp. lemon juice
1/2 tsp. fine grated orange rind
1/4 cup orange juice.
HEAT ON MEDIUM HEAT, BEATING (SLOWLY WHILE STILL
COOL) UNTIL ICING GETS QUITE STIFF. REMOVE FROM
HEAT. BEAT ANOTHER MINUTE, THEN SPREAD ON CAKE.
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PUNCH FROSTING
MASH (CREAM) TOGETHER IN A CUP
1 tsp. butter
2 Tbsp. powdered sugar.
ADD
1 tsp. Schwan's punch concentrate.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 146 -=-
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CHOCOLATE FROSTING
"Now that's frosting!"
Be sure you trust your eggs for this recipe; they will not be
thoroughly cooked.
Variation in preparation of Hungarian Chocolate Frosting found at
www.ebicom.net/kitchen/page/cake/frosting.htm
MICROWAVE
3 oz unsweetened chocolate
2 & 1/2 Tbsp. water
PUT IN FOOD PROCESSOR W/CHOPPER BLADE
1 & 1/2 cups confectioners' sugar
ADD WHILE BLADE IS RUNNING
the chocolate-water mix
3 egg yolks
4 Tbsp. butter (1/2 stick, add in 4 chunks)
FROST CAKE IMMEDIATELY. COVERS TOP & SIDES OF (2)
9" LAYERS.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 147 -=-
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GOOSEBERRY JELLY OR JAM
PICK RIPE GOOSEBERRIES UNTIL YOU HAVE 1 QUART (4
CUPS) OR MORE. WASH AND PICK OVER TO REMOVE
LEAVES AND STICKS. ITS PRETTY EASY TO SKIM THESE
OFF IF YOU FILL A SINK WITH COLD WATER AND STIR
THE BERRIES AROUND IN IT.
TO MAKE JAM, REMOVE ALL THE LITTLE "TAILS" FROM
THE BERRIES (TEDIOUS) AND PROCESS TO PULP. JELLY
IS MUCH EASIER BECAUSE THE "TAILS" CAN BE LEFT ON.
TO MAKE JELLY, PROCESS, ADD 2/3 CUP WATER FOR EACH
QUART OF BERRY PULP, AND BOIL HEARTILY FOR 2
MINUTES. COOL, THEN STRAIN THE RESULT THROUGH 4
LAYERS OF CHEESECLOTH. SQUEEZE AS MUCH OF THE
GOOD JUICE OUT OF THE PULP AS YOU CAN. KEEP THE
JUICE, DISCARD THE PULP.
YOU WILL NEED
1 package of fruit pectin (I use MCP brand),
6 cups of white sugar, and
2 tablespoons of lemon juice
FOR EACH 4 CUPS OF JUICE OR PULP.
WASH 7 1-CUP CANNING JARS. PUT THEM UPRIGHT, ON A RACK OR TILTED A
BIT, IN A BIG POT. COVER JARS WITH WATER TO 1/2"
ABOVE THE JARS. COVER PAN AND BRING TO A BOIL.
(I USE MY BIG BLUE ENAMEL POT ON LARGE BACK BURNER
SET TO 'HI'.)
WASH 7 DISK CANNING LIDS AND PUT ASIDE IN A BOWL.
WASH 7 LID BANDS AND PUT THEM IN A SAUCEPAN. ADD WATER TO COVER, THEN
COVER PAN. LEAVE PAN COLD FOR NOW. (MY SMALL
GLASS PAN 2/3 FULL OF WATER ON SMALL BACK BURNER)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 148 -=-
SET OUT ON TABLE: 2 TOWELS EACH FOLDED ONCE (SELECT TOWELS THAT ARE OK
TO GET STAINS), A PAPER TOWEL, A HALF CUP
MEASURING CUP ON A SAUCER, TONGS, A FRIDGE TUB &
LID, A RUBBER SPATULA
SET OUT ON COUNTER BY STOVE: SCISSORS, A PAPER PACKAGE OF FRUIT PECTIN
IN ITS OPEN BOX, A TIMER SET TO 1 MINUTE READY TO
RUN, A WOODEN STIRRING PADDLE, TWO POT HOLDERS
MEASURE 6 CUPS OF SUGAR INTO A MEDIUM BOWL AND SET BY STOVE WITH THE 1
CUP MEASURE IN IT.
MEASURE 4 CUPS OF GOOSEBERRY JUICE AND 2 TABLESPOONS OF LEMON JUICE
INTO A LARGE, HEAVY ENAMELED, GLASS, OR STAINLESS
STEEL POT. LEAVE PAN COLD FOR NOW. (MY STAINLESS
PRESSURE COOKER BODY ON LARGE FRONT BURNER)
THE JARS NEED TO BOIL AT LEAST 15 MINUTES TO STERILIZE THEM. MAKING
THE PRESERVES TAKES ALMOST THAT LONG, SO CONTINUE
FROM HERE WHEN THE JARS ARE BOILING. ONCE THEY
BOIL, TURN THEM DOWN SOMEWHAT BUT BE SURE TO
MAINTAIN A VIGOROUS BOIL. I SET THE STOVE BUZZER
TO TELL ME WHEN THE 15 MINUTES HAVE ELAPSED. (MY
STOVE 7)
TURN ON THE PAN WITH THE RINGS IN IT, TO BRING IT TO A BOIL. (MY
STOVE 9)
STIR THE PECTIN INTO THE JUICE WITH THE WOODEN PADDLE. SPRINKLING THE
PECTIN ONTO THE SURFACE AS YOU STIR HELPS AVOID
PECTIN LUMPS. AS RAPIDLY AS POSSIBLE, BRING THE
JUICE TO A ROLLING BOIL (ONE THAT IS BUBBLING ALL
OVER ITS SURFACE CONSTANTLY AND CANNOT BE STIRRED
DOWN). STIR IT STEADILY WITH THE WOODEN PADDLE.
WHEN IT BOILS, TURN ON THE TIMER AND BOIL 1
MINUTE. (MY STOVE 9, WHEN THE BOTTOM STARTS TO
FEEL STICKY TURN DOWN TO 8.5 TO AVOID BURNING.)
USING TONGS, REMOVE THE RINGS FROM THEIR BOILING WATER TO A TOWEL ON
THE TABLE. PUT THE DISK LIDS INTO THE SAME
BOILING WATER, RETURN TO A BOIL, THEN REMOVE THE
PAN FROM HEAT TO THE TOWEL WITH THE RINGS. THE
LIDS NEED TO SIT IN HOT WATER AT LEAST 3 MINUTES
TO STERILIZE AND PREPARE THEIR ADHESIVE.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 149 -=-
STIR THE SUGAR INTO THE JUICE. RETURN IT TO A ROLLING BOIL, AND BOIL
4 MINUTES. (MY STOVE 8.5, TURN DOWN TO 6 WHEN
BOILING.)
REMOVE THE PRESERVES FROM THE HEAT AND COVER. WORK QUICKLY FROM THIS
POINT UNTIL THE JARS ARE SECURED. EVERYTHING
NEEDS TO STAY AS HOT AS POSSIBLE WHILE THE JARS
ARE BEING FILLED AND COVERED.
USING TONGS, FISH OUT THE JARS AND EMPTY THEM OF WATER. PLACE THE
JARS UPSIDE DOWN ON THE OTHER TOWEL TO DRAIN
BRIEFLY, THEN TURN THEM BACK UPRIGHT.
USING THE HALF CUP MEASURE, FILL EACH JAR TO WITHIN 1/4 TO 1/8" OF THE
RIM.
WIPE THE JAR RIMS WITH THE PAPER TOWEL.
FISH THE FLAT LIDS OUT OF THEIR HOT WATER WITH TONGS AND PLACE THEM,
WET, ON THE JARS. HANDLE THEM BY THE EDGES ONLY
WITH YOUR FINGERS TO AVOID CONTAMINATING THE
PRESERVES WITH MICROORGANISMS.
SCREW A RING ONTO EACH JAR.
HOLDING EACH JAR WITH A POTHOLDER, TIGHTEN THE RING, THEN INVERT THE
JAR. LET THE JARS SIT UPSIDE DOWN FOR 5 MINUTES.
NOW RELAX. USING THE RUBBER SPATULA, SCRAPE THE SMALL AMOUNT OF
REMAINING PRESERVES FROM THE POT, WOODEN PADDLE,
AND HALF CUP MEASURE INTO THE FRIDGE TUB AND
COVER. THIS PORTION IS FOR TESTING ON FRESH BREAD
ASAP.
CHECK THAT ALL THE STOVE BURNERS HAVE BEEN TURNED OFF.
TURN THE JARS RIGHT SIDE UP. LET SIT UNDISTURBED FOR 1 HOUR.
PRESERVE MAKING PANS AND UTENSILS ARE MUCH EASIER TO WASH IF WASHED
RIGHT AWAY.
BY THE END OF THE HOUR, THE LIDS SHOULD BE BOWED DOWN SLIGHTLY AND
FEEL TIGHT WHEN PRESSED IN THE CENTER. THIS
INDICATES A GOOD SEAL THAT CAN KEEP THE PRESERVES
STERILE ON THE SHELF.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 150 -=-
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CHOKECHERRY SYRUP
PICK RIPE CHOKECHERRIES UNTIL YOU HAVE A GALLON OR
MORE. WASH AND PICK OVER TO REMOVE LEAVES AND
STICKS. IN A BIG POT, PUT THE CHOKECHERRIES AND
water just to cover, should be about 1/3 the volume of berries.
BRING GENTLY TO A BOIL (on our stove takes 1 hr. @
'4') AND SIMMER 1 HOUR ('low+1/2'), STIRRING
OCCASIONALLY. GENTLY DRAIN OFF THE JUICE TO
STORAGE. ROLL BATCHES OF COOKED CHOKECHERRIES IN
A CLEAN OLD DISHTOWEL (IT WILL GET STAINED) AND
WRING TO SQUEEZE OUT AS MUCH JUICE AS POSSIBLE.
DISCARD THE POISONOUS SEEDS.
THE TART JUICE CAN BE COMBINED WITH SUGAR FOR
DELICIOUS SYRUP, OR MADE INTO JELLY.
Syrup:
BRING TO A BOIL:
1 cup chokecherry juice
1 cup sugar.
* * * * * * * * * * * * * * * * * * * * * * * *
Jelly:
MEASURE INTO A LARGE PAN AND STIR THOROUGHLY:
3 cups chokecherry juice
1/4 cup lemon juice
1 package MCP fruit pectin.
BRING TO A BOIL. STIR IN:
4 & 1/2 cups sugar.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 151 -=-
BRING TO A FULL ROLLING BOIL. BOIL HARD 2
MINUTES. POUR INTO 6 STERILIZED (BOIL 10 MINUTES)
8 OZ. CANNING JARS. WIPE RIMS AND PUT STERILIZED
LIDS ON LOOSELY. WAIT 2 MINUTES. TIGHTEN LIDS
AND INVERT JARS. WHEN COOL, BUTTONS SHOULD POP IN
TO VERIFY VACUUM.
- - - - - -----=====%%%%%((((( @ )))))%%%%%=====----- - - - - -
A "SOUTHERN" VEGETARIAN MEAL
(serves 4)
1 can whole Hominy corn pieces
1 bag frozen brussels sprouts
fresh bread slices
sweet potatoes / yams (2 medium)
1 & 1/2 cups dry black-eyed peas
lettuce etc. & salad dressing
Rinse black-eyed peas and set to soak.
Pressure cook yam pieces with 1 cup water, sprinkle of salt, & about
1&1/2 tsp. olive oil 5 min, offload to a saucepan
on gentle heat to keep warm.
Microwave brussels sprouts on defrost 10 min, until defrosted.
Pressure cook 1 & 1/2 cups black-eyed peas and 5 cups water for 20
minutes. (no salt!)
Make green salad in individual bowls, perhaps lettuce topped with a
few mushroom slices & french dressing.
Microwave brussels sprouts on defrost 10 min, or until just cooked.
In a sauce or frying pan, make a roux of white flour & olive oil. Add
stock from the cooked peas, salt & some grated
cheddar cheese to make a thinnish gravy.
Add butter & salt to brussels sprouts, microwave on defrost another 5
min to finish cooking if they need it.
Microwave the drained hominy with butter & salt 5 minutes on high to
heat through.
Add salt, pepper & olive oil to drained black-eyed peas.
Toast the bread.
Serve the bean gravy soaking over the toast, with brussels sprouts,
yams, black-eyed peas, and salad on the side.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 152 -=-
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A TRADITIONAL THANKSGIVING FEAST
(serves 4)
This is how we (mostly I) cooked a very successful feast on 11/26/98.
On 11/21 I bought a frozen 8 lb. "young turkey" and thawed it in the
fridge for 4.5 days. I bought yams, cranberries,
potatoes and green salad ingredients. We had
cooked pumpkin in the freezer from jack'o'lantern
making. I made bread (1/3 whole wheat) the night
before to be a stuffing ingredient.
I looked at these recipes as I made my shopping list:
page 38 ... Roast Chicken/Stuffing
page 36 ... Spicey Flour
page 39 ... Gravy
page 120 ... Pumpkin Pie
page 117 ... Pie Crust
page 92 ... Fancy Malt Rolls
page 116 ... Cranberry Sauce
The feast took about 6 hours of steady work to prepare, starting from
a nice clean kitchen.
1) I washed my oval turkey pan & greased its bottom with vegetable
shortning. I washed potatoes and cut them in half
lengthwise and put them cut side down in the
bottom of the pan as a "rack" for the turkey.
2) I made the stuffing from the recipe on page 38. I preheated the
oven to 450 degrees.
3) I put the malt roll ingredients (page 92) in the breadmaker and
told it to make dough.
4) I stuffed the turkey and put it low in the oven. I turned the heat
down to 350-375. I set my timer for 1 hour.
5) I put the turkey liver in the fridge. I put the rest of the
giblets (neck, heart, gizzard) in the pressure
cooker, with water to cover, and brought it to
steam. (It will cook until the timer goes off.)
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 153 -=-
6) I made the cranberry sauce (page 116) and put it in the fridge to
meld.
7) I washed my food processor. I put frozen green beans in a
microwaveable bowl with cover and set them on the
counter to thaw.
8) WHEN THE 1 HOUR TIMER SOUNDED, I turned off the giblets, basted the
turkey with olive oil, salted it, and put a piece
of aluminum foil (about 5x7") over the breast. I
again set my timer for 1 hour.
9) I peeled the yams, cut them into bites, and submerged the pieces in
cold water in a big covered bowl so they wouldn't
oxidize.
10) I made 2 unbaked pie crusts with fluted rims. (page 117) I
made sure to prick them closely.
11) WHEN THE 1 HOUR TIMER SOUNDED, I basted the turkey, removed the
foil, and again set my timer for 1 hour.
12) I made giblet gravy in a saucepan:
Fry the turkey liver in 1 Tbsp. olive oil. Remove
liver to cutting board. Add 1/4 cup spicey flour
(page 36) to the pan and enough olive oil to
make a roux. When the roux is cooked, stir in the
giblet stock (liquid) and the chopped liver and
giblet meat. If it's too thick, add milk as
needed; I used reconstituted powdered milk.
13) Alice made a lovely green salad from lettuce, mushrooms, carrot,
cucumber, and green onion. She put on oil &
vinegar dressing.
14) Just then THE 1 HOUR TIMER SOUNDED. The turkey "done button" had
popped up, but the meat thermometer still read a
little low (Joy of Cooking recommends 190
degrees), so I basted the turkey, and set my timer
for 1/2 hour.
15) I divided & buttered the malt roll dough and put it in its pan to
rise.
16) WHEN THE 1/2 HOUR TIMER SOUNDED, I took out the turkey & covered
it. I raised the oven temperature to 375-400,
moved the oven racks up to mid-oven, put the rolls
and pie shells in, and set my timer for 20
minutes.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 154 -=-
17) I put the yams in the pressure cooker and brought it to steam. I
put the beans in the microwave on low for 10
minutes.
18) I mixed up the pie filling (page 120.) When the microwave rang,
I turned off the yams, stirred the beans, and put
the beans back in the microwave for another 5
minutes.
19) WHEN THE 20 MINUTE TIMER SOUNDED, I took out the rolls and pie
shells, filled the pie shells and put the pies in
the oven on the middle rack for 1 hour.
20) We loaded the table with the turkey, stuffing, baked potatoes,
sweet potatoes, salad, rolls, beans, cranberry
sauce, and gravy.
... We all ate the great feast, and went for a walk ...
21) Then we ate pumpkin pie with whipped cream. (Beat with eggbeater
in a small bowl. When it's pretty stiff, add a
taste of vanilla extract and a spoonful of sugar.
Beat a little more to mix.)
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-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 155 -=-
GENERAL ADVICE
I use the following "special equipment": a pressure cooker, a food
processor, a microwave oven, an electric griddle, an electric skillet
and a Romertopf unglazed clay covered casserole. My favorite pans
include a cast iron skillet and some "Visions" glass saucepans. Among
other implements, I find Rubbermaid spatulas (regular and heat-
resistant) and a wooden cooking paddle (like a wooden spoon but flat
and with a straight edge for stirring along the bottom of a pan) very
useful. I use a manual eggbeater and (for small grating jobs) a
rectangular "tower" manual grater. A stainless mixing bowl over a
glass saucepan makes an adequate double-boiler.
A breadmaker is a great convenience, used primarily for making dough.
The potatoes, onions, peanut oil, most dairy products, and wheat
flours from supermarkets are fine. Only a few stores carry corn Masa;
Quaker and Goya brands both offer a good supermarket version. Buy
Regular Grits and Oatmeal, not "quick", if available.
Olive oil is sensitive to light and very expensive in small
quantities. The 3 liter Bertolli cans are the best easily available
deal. Olive oil is good for your arteries, so ante up and buy plenty.
Then you won't be shy to use it.
I use red wine vinegar in a sprinkle bottle. I also have a pump
bottle for olive oil and a squeezable bear for honey.
The quality of rice and nuts makes a big difference. Bismati rice
(both white and brown) is a particularly tasty variety, well worth its
higher cost. Buy good raw nuts and roast them yourself! If you have
a food processor, buy Italian hard cheese (Romano, Parmesean) in
blocks or wedges and chop or grate it fine yourself.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 156 -=-
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GLOSSARY
Blanch - to immerse an item in boiling liquid briefly, sterilizing the
exterior.
Dredge - to coat a damp item (such as a piece of meat) with a powder
such as flour.
Fold - gently mix a liquid or stiff mixture with a fluffy one to
incorporate the fluffy part's bubbles into the resulting
light batter. Choose a rubber scraper, wooden paddle, or
large serving spoon. Keeping the flat tool surface
horizontal, circulate the mixture up-and-over-and-down-and-
back. Think of the stirring tool drawing a circle that is
standing up on its edge (instead of one lying flat on the
counter.) Don't fret about popping bubbles in the fluff;
I've never seen enough be lost to ruin a dish. After a
couple of practices, folding becomes an easy 'ladling'
motion, with the other hand turning the bowl steadily.
Julienne - to cut into small sticks, about 1/8 x 1/8 in cross-section.
Roux - flour browned in oil becomes "thirsty." 1/4 cup of white flour
and 2 Tbsp. olive oil cooked together over medium heat make
an excellent thickener for white and cheese sauces, cream
soups, and gravies.
Whip - beat a liquid (usually eggwhites) with an eggbeater to a stiff
foam.
White Sauce - a roux and milk, pinch of salt; a bland milk gravy.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 157 -=-
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NOTES
Porcupine - tastes like lamb, so I think I'll try the Souvlaki
marinade next time.
Chile Powder - a blend of chili pepper, ground cumin seed, ground
oregano, powdered garlic. Usually salt. Sometimes ground
cloves, ground allspice, powdered onion. (Per Heloise)
Herbs and spices - a natural foods store, farmers' market, or mail
order specialty house sells better ingredients than most
supermarkets. Harvest Home Botanicals, PO Box 336
Grantville PA 17028 717-469-7159, is a good mail order
source.
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 158 -=-
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PRACTICAL RECIPES FOR GOOD FOOD
- or -
"Simple shopping + proper cooking = good tastes."
KATE'S MONTANA COOKBOOK
by KGH Nicholes
1997 winter solstice edition
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-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 159 -=-
TABLE OF CONTENTS
DINNERS AND BIG MEALS
BEANS
1 ... Tacos and Burritos
1 ... Bean Glop
2 ... Chili (Meat/Veggie)
3 ... Empty Kitchen Stew
4 ... Baked Beans
5 ... Adam's Acre Beans
6 ... Limas Piquant
7 ... Very Brown Rice
8 ... Miso-Onion Gravy
9 ... Tofu Stir-Fry
10 ... Confetti Stir-Fry
11 ... Split Pea Soup
11 ... Hoppinjon
12 ... Cold Bean Salad
13 ... Bean Dip
PASTA
14 ... Red Sauce
15 ... Garlic Butter
16 ... Fettuccini Romano
17 ... Macaroni and Cheese
18 ... Lasagna
19 ... Calzone
20 ... Spaghetti
21 ... Spaghetti Pie
22 ... Macaroni with Vegetables
CHEESE AND EGGS
23 ... Pizza
24 ... Flat Bread Mini Pizza
Rarebit
Asparagus Cheese Sauce
Cheese Sauce for Vegetables
25 ... Sweet-Sour Cheese Sauce
26 ... Potatoes with Sesame
27 ... Cheese Souffle
29 ... Baked Grits
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 160 -=-
30 ... Devilled Eggs
31 ... Velveeta Macaroni
32 ... Savory Cheese Loaf
FISH
33 ... Deep Fried Fish
34 ... Baked Fish
34 ... Broiled Fish
POULTRY
35 ... Bird Sauce
36 ... BBQ Grilled Chicken
36 ... Spicey Flour
37 ... Oven Fried Chicken
38 ... Roast Chicken/Stuffing
39 ... Gravy
40 ... Roast Duck
41 ... Deep Fried Chicken
BEEF/VENISON
2 ... Spicey Beef
42 ... Pot Roast
43 ... Venison Pot Roast
45 ... Etruscan Beef
47 ... Beef Stew
48 ... Meat Loaf
49 ... Italian Meatballs
50 ... Roast Beef
51 ... Beef Lo Mein
52 ... Venison Lo Mein
54 ... Shepherd's Pie
56 ... Venison Curry
LAMB
57 ... Souvlaki
Roast Leg of Lamb
PORK
58 ... Potatoes with Ham
58 ... Pork Chops
51 ... Pork Lo Mein
59 ... Pork Roast
60 ... Pork Roast Soup
61 ... Pigs in Blankets
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 161 -=-
BREAKFAST
EGGS
62 ... Scrambled Eggs
63 ... Black Eyed Pea Omelet
64 ... Mushroom-Swiss Omelet
Cheese Omelet
Hot Pepper Omelet
Onion-Mushroom Omelet
65 ... Hard Boiled Eggs
BATTER
66 ... Pancakes
67 ... Waffles
GRAIN MUSH
68 ... Grits
68 ... Cheese Grits
68 ... Tuna Grits
Oatmeal with Raisins
SPECIALTY
69 ... Hash Brown Potatoes
70 ... Potato Pancakes
71 ... Sonora Specials
71 ... Cinnamon and Sugar
72 ... Crunchy Granola
SANDWICHES
73 ... Club Sandwich / Dagwood
74 ... House Special Burger
75 ... Coleslaw & Provolone Sandwich
76 ... Cheese Steak Sandwich
(Italian, Greek & American styles)
79 ... Egg Salad Sandwich
80 ... Pork Chop Sandwich
Grilled Cheese Sandwich
Grilled Ham & Cheese Sandwich
Tuna Salad
SALADS AND DRESSINGS
Tossed Italian Green Salad
81 ... Alfalfa Sprouts
82 ... Grated Carrot Salad
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 162 -=-
83 ... Coleslaw
84 ... Potato Salad #1
85 ... Potato Salad #2
86 ... Macaroni Salad
87 ... French Dressing
Mayonaise & Ketchup Salad Dressing
Mayonaise & Mustard Salad Dressing
87 ... Romano Romantic Dip
88 ... Croutons
BREADS
89 ... White Bread, "White" Bread, Raisin Bread, Sticky Buns
90 ... Submarine Sandwich Rolls
91 ... Flat Bread
92 ... Fancy Malt Rolls
93 ... Challah bread
93 ... Whole Wheat Bread
94 ... Corn Tortillas
96 ... Flour Tortillas
97 ... Rolled Biscuits
98 ... Cornbread/Corn Muffins
99 ... Raspberry Muffins
99 ... Banana Muffins
100 ... Triple Berry Oatmeal Muffins
101 ... Banana Bread
102 ... Egg Noodles
VEGETABLES
103 ... Garlic Broth
105 ... Fried Eggplant Slices
Stir-fried Sugar Pod Peas
106 ... Spinach / Kale
Broccoli
Riced Potatoes
106 ... Mashed Potatoes
107 ... Potato Soup
108 ... French Fries
109 ... Campfire Potato Slabs
110 ... Potato Chips
111 ... Spicey Mushroom Fried Rice
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 163 -=-
112 ... Spanish Rice
113 ... Bean Sprout Fried Rice
114 ... Popcorn
SNACKS ETC.
114 ... Roasted seeds
115 ... Easy-Bake Oven Recipes
FRUITS
116 ... Cranberry Sauce
Fruit Salad
Peeled Grapefruit
DESERTS
116 ... Tapioca Pudding
117 ... Pie Crust
118 ... Apple Pie
119 ... Pecan Pie
120 ... Pumpkin Pie
121 ... Banana Cream Pie
123 ... Lemon Meringue Pie
124 ... Brownies
126 ... Oatmeal Cookies
128 ... Peanut Butter Cookies
129 ... Pistachio Chocolate Chip Cookies
130 ... Thimble Cookies
131 ... Gingerbread Cookies
132 ... Carrot Cookies
133 ... Chocolate Chip Pound Cake
134 ... Chocolate Cupcakes
135 ... Vanilla Cupcakes
136 ... Sour Cream Cupcakes
137 ... Lemon Sponge Cake/Cupcakes
138 ... Devils' Food Cake
140 ... Pineapple Upside-Down Cake
142 ... Strawberry Shortcake
144 ... Banana Cake
145 ... Vanilla Pudding
146 ... Orange Icing
Banana Icing
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 164 -=-
146 ... Punch Frosting
147 ... Chocolate Frosting
JAM / JELLY / CONFITURES
148 ... Gooseberry Jelly or Jam
151 ... Chokecherry Syrup
COMPLETE MEALS
152 ... A "Southern" Vegetarian Meal
153 ... A traditional Thanksgiving feast
156 ... General Advice
157 ... Glossary
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 165 -=-
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EOF: COOKBOOK.DOC
-=- Kate's Montana Cookbook -=- Winter 97 edition -=- page 166 -=-
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