April 2005

Home Cooked Recipe Report

Classic Potato Salad

Prep Time: 45 min Yield: about 4 cups

2 cups potatoes, peeled and cubed (about 3 potatoes)

½ cup celery, finely chopped (1-2 stalks)

½ cup onion, finely chopped (about ½ onion)

¼ cup red bell pepper, finely chopped (about ¼ pepper)

¼ cup pickles, chopped

¼ cup black olives, sliced

⅓ cup mayonnaise or soy mayonnaise

1 T fresh parsley, minced (or 1 tsp dry parsley)

1 ¼ tsp onion powder

¾ tsp dill weed

½ tsp salt

⅛ tsp garlic powder

Dash ground turmeric

1. Steam peeled and cubed potatoes for 10-12 minutes (until just a little soft, but not mushy). Rinse under cold water.

2. Combine everything and stir gently until well mixed.

3. Serve immediately or chill.

Ted E. Bread (Honey Cinnamon Bear)

Yield: One large bear

1 ½ cup all-purpose flour 1 cup very warm water

1 ½ tsp salt 3 Tbsp honey

1 tsp ground cinnamon 1 cup whole wheat flour

2 ½ tsp yeast ½ cup all-purpose flour for kneading

2 Tbsp butter, softened Raisins for decor (about 4)

1. In a large bowl, mix together all-purpose flour, salt, cinnamon, and yeast.

2. In a small bowl, mix together butter, water, and honey. Add to flour mixture in large bowl and mix together to form a sponge. Let sit for 5 minutes.

3. Stir in whole wheat flour ½ cup at a time until a soft dough forms. Don’t add too much flour or your dough will become stiff! Turn onto a lightly floured surface and knead for 8 minutes.

4. After kneading, put a bowl over the dough and let rest 10 minutes.

Pizza Dough Yield: 1 10” pizza crust or two calzones

¾ cup whole-wheat flour

¾ cup all-purpose flour

¾ tsp yeast

¾ tsp salt

1 tsp sugar or honey

½ cup + 1 tsp hot water

2 tsp olive oil, divided

1. Put hot water and 1 ½ tsp oil in a medium bowl. Dissolve honey and yeast into the water.

2. Stir in flours and salt and knead for about 5 minutes in the bowl. Form into a ball and brush remaining olive oil over the dough. Cover the bowl and let rise at least 15 minutes.

3. Form into pizza crust or calzones.

NOTE: You can freeze pizza dough for later use to save time! To freeze it, punch it down once it has risen, place it in a zip-top bag and freeze it. When you need it, thaw it early in the day, then shape it once it is no longer cold.

Calzones (Pizza Pockets ) Yield: 2 Calzones

1 recipe Pizza Dough

Filling ingredients:

pizza sauce, cheeses (mozzarella, cheddar, ricotta), vegetables (spinach, onions, tomatoes), herbs and seasonings (garlic, basil), olives, pineapple, mushrooms, etc.

1. Preheat oven to 350. Put foil on a baking tray and oil it.

2. Prepare about 2 cups of filling (no more than 1 cup of cheese!)

3. Punch down risen dough. Cut in half (one for each person).

4. Roll into a ball, sprinkle some cornmeal on the counter, and then press or roll into a circle about ¼” thick.

5. Place filling on one half of the circle, making sure to leave a ½” rim. Moisten the rim with a little water, and fold the empty side over and the edges with a fork. Then use the fork to prick little holes here and there on the top.

6. Arrange the calzones on the oiled tray and bake for about 15 minutes or until lightly browned. (Optional: Brush calzone with olive oil during the last 5 minutes of baking.) Serve hot with some extra pizza sauce!

“Chicken” Pot Pie

Yield: 2 mini or 1 regular potpie

Filling

1 cup potato, unpeeled and cubed

½ cup carrot, sliced Gravy

½ cup onion, diced 1 1/3 cup milk

1/3 cup celery, diced 1 ½ Tbsp flour

½ Tbsp olive oil 2 Tbsp chicken seasoning

1 Tbsp water 2 tsp onion powder

¼ cup frozen green peas 1 tsp yeast flakes

¼ cup mushrooms, sliced (opt) dash salt

½ cup diced Chic-Kett

1. Preheat oven to 350.

2. Steam potatoes and carrots for about 5 minutes, until almost cooked. Take off heat and rinse briefly in cold water. Place in a large bowl.

3. Saute onion, celery, and mushrooms in oil and water until soft. Add to potatoes and carrots.

4. Add peas and Chic-Ketts to bowl. Mix all together.

5. Make gravy: Whisk all gravy ingredients together until there are no lumps. Pour into saucepan and heat on medium-high, stirring constantly, until thickened (usually done right before it boils).

6. Pour gravy over vegetables in bowl and gently mix everything together.

7. Make pie crusts (See below.)

8. Ladle half of the vegetable mixture into each pie. Cover with top crust. Pinch shut at edges, score top crust, and bake for 35 minutes or until crust is lightly browned.

Crust

½ cup whole wheat pastry flour ¼ cup olive oil

1/3 cup unbleached white flour 3 T water

¼ tsp salt

1. Mix flours together in a bowl. Whisk oil, water, and salt together in another bowl. Add to flours and mix together lightly to form a ball. Do not overmix or crust will be tough.

2. Half dough, one for each potpie. Make each half into ball and roll out between plastic wrap. Form into pie tin; cut off the edges and save for top crust.

Everything Granola

Yield: about 5 cups Prep: 15 min Bake: 30-45 min

 Dry Ingredients

1/3 cup brown sugar

or honey (add to wet)

¾ cup wheat germ

¼ cup wheat bran

¾ cup coconut

1 ½ T sesame seeds

¾ cup sunflower seeds or chopped pecans, almonds, or mix

1 tsp salt

¼ cup powdered milk

½ tsp cinnamon

1 cup quick oats

3 cups rolled oats (may substitute 1 cup

with barley, rye, or other flake)

Wet Ingredients

1/3 cup water

1/3 cup canola oil

¼ cup honey

2 tsp vanilla extract

¼ tsp almond extract

1. Preheat oven to 300.

2. Combine dry ingredients in a large bowl. Mix thoroughly.

3. Whisk together wet ingredients in a small bowl.

4. Drizzle wet ingredients over dry ingredients. Toss everything together gently with your hands until it’s all coated. Break up large chunks; they won’t bake through.

5. Spread mix over two oiled cookie sheets. Bake for about 30 minutes, stirring granola and switching racks every 10 minutes.

6. Remove from oven and allow to cool completely.

7. Add 1 cup assorted dried fruit, if desired (i.e. raisins, dates, etc.)

Better Than Burger

1 c fresh, fine bread crumbs

1 tsp salt

¾ c quick oats

2 T gluten flour

½ tsp paprika

¼ tsp thyme

¼ tsp marjoram

½ clove garlic, minced

1 c grated potatoes

1 c finely chopped onions

2 T tomato sauce

about ¾ cup water

1. Mix together first seven ingredients in a large bowl. Add the rest, except for the water, and mix with your hands.

2. Add enough water to form moist burger mixture. Don’t have the mixture too stiff or the burgers will be chewy.

3. Form burgers with about 1/3 cup of mixture and fry in about 1 Tbsp olive oil (or you can bake). Let first side fry about 2 minutes; flip and fry for another minute or until browned.

Hint: Use a canning lid and ring for perfect burger shape!

4. Serve in whole wheat burger buns with your favorite condiments. These can be frozen for future use!

Makes about 8 burgers

Potato Fries

Serves: 2 Prep: 5 min Bake: 30-40 min

2 large potatoes (1 potato per person)

1 Tbsp oil

½ tsp salt

½ tsp onion pwd

¼ tsp garlic pwd

Other spices and herbs (oregano, basil, paprika, pepper, etc) as desired

1. Preheat oven to 400.

2. Wash and scrub potatoes, leaving on the skins.

3. Julienne the potatoes into ½” sticks. Place in a large bowl.

4. Add oil and seasonings and mix all together.

5. Spread fries onto sprayed cookie sheet and place in oven. Turn after 15 minutes.