Piperade (Eggs Basque Style)

1/2 green pepper, cut in thin strips
3 T olive oil
1/2 t salt
1 small white onion, minced
1 small garlic clove, crushed
1 or 2 tomatoes, peeled and chopped or 2 T tomato catsup
2 T minced ham
4 eggs, beaten until light

Saute the pepper in olive oil over moderate heat, sprinkle with salt as it cooks. Add onion and garlic, cook until soft, add tomatoes, cook until the consistency of mush (use tomato catsup when local tomatoes are not in season, adding with the ham). Add ham, cook about 20 minutes longer over very low heat. Add eggs, stirring quickly and deftly to blend with vegtables. Lift up with spatula as the egg thickens, and as soon as mixture is firm throughout slide out onto heated plates. Makes 2 to 4 servngs. Double to serve 6 people.

Tamale Pie

1/2 lb ground beef
3 c water
1 c corn meal
1 1/2 t salt
1 T salad oil
1/3 c chopped green pepper
1/2 c chopped pitted olives
2 c tomato sauce
1 T chili powder
1/2 t garlic salt
1/2 cup cubed sharp cheese (cheddar)

Heat to boiling 2 cups water. Mix the corn meal with 1 teaspoon salt and 1 cup cold water. Pour into boiling water, stirring constantly.  Cook until thickened, stirring frequently. Cover, continue cooking over low heat 10 minutes. Heat the salad oil in a skillet. Add the green pepper and ground beef. Cook 2 minutes, stirring until meat browns. Add the olives, tomato sauce, chili powder, 1/2 teaspoon salt and garlic salt. Line bottom and sides of a greased casserole with cooked cornmeal. Fill with meat and tomato mixture. Sprinkle top with the cheese. Bake in moderate oven, 350, for half an hour. Four servings.

Mexican Torte

3/4 c coarsely chopped onion
1 - 2 cloves garlic, finely minced
3 T olive oil
1 lb ground round steak
2 (8oz) cans tomato sauce
1 c beef stock
1 small can sliced black olives
3 T chili powder
1 t ground cumin
9 tortillas (approximately)
1 c grated cheese, Monterey Jack
1/2 c finely chopped onion
1/2 c sour cream, approximately

Cook the onion and garlic in the olive oil five minutes, but do not brown. Add the meat and cook, stirring, until it loses it's red color. Add the tomatoes, beef stock, chili powder, cumin, salt and pepper. Simmer 45 minutes. Preheat oven to 350. Spoon a little of the sauce over the bottom of a buttered casserole and cover it with three tortillas, overlapping them if necessary. Sprinkle with 1/3 of the cheese, 1/3 of the finely chopped onion and add a tablespoon of sour cream.  Continue adding layers, including sauce, until all the ingredients are used, ending with a top layer of sauce. Spoon the remaining sour cream into the center of the torte. Bake the casserole until if bubbles, about 20 minutes. Four to six servings.

Stuffed Green Peppers

4 green peppers
1/2 t salt
1 lb ground beef
2/3 c finely chopped onion
1/4 t salt
1/4 t oregano
1/8 t pepper
1 c tomato sauce
1 t beef stock base
1 T chopped parsley

Cut out the tops, seeds and white membranes of the peppers.  Simmer them in salted water for about 5 minutes. Remove, drain and salt and pepper the insides. Filling: brown the meat in a lightly salted hot skillet. Add chopped onion and cook until tender. Season with 1/4 t salt, oregano and pepper. Add 1/2 cup tomato sauce and the beef stock base. Simmer gently for a few minutes. Add the parsley and stuff the peppers. Pour 2 tablespoons tomato sauce over each. Place in a baking dish and cover. Bake in a moderate over, 350, until heated through, about 15-20 minutes. Four servings.

Ranch Swiss Steak

2 lb round steak (3/4 inch thick)
3 T shortening
1 1/2 t salt
1/2 t pepper
1 clove garlic crushed
1 medium onion sliced
1 t paprika
1 t onion salt
1 c water

Cut the steak into 6 pieces. Brown well in the shortening. Season with salt and pepper. Add the garlic and onion. Continue cooking until the onion is tender and browned. Add paprika, onion salt and water. Cover and bake in moderately hot over, 375, until meat is tender, about 2 hours. Add more water if necessary. Make gravy by adding flour and water paste to the juices in the pan. Six servings.

Banana Nut Bread

1/2 c butter
1 c sugar
2 eggs
3 crushed bananas
2 c flour
1 t baking soda
1/2 c nut meats

Crush bananas and whip until very light. Cream butter and sugar, add eggs, the flour, soda and nuts. Add bananas. Turn into a well greased loaf pan. Bake at 350 for 1 hour.

Six Threes Ice Cream

6 c half & half (or 3 c cream, 3 c milk)
3 c sugar
juice of 3 oranges
juice of 3 lemons
3 bananas

Mash the bananas or puree in blender. Mix ingredients together and freeze in ice cream freezer.

Gazpacho Valenciana

2 cloves garlic
1 t salt
1/4 t cumin
1/4 cup olive oil
8 large tomatoes, peeled, seeded and pureed
1 T red wine vinegar
cucumber, minced
green pepper, minced
green onion, minced

Puree garlic, salt, cumin and olive oil in blender. Combine with pureed tomatoes and vinegar. Beat in blender until smooth. Chill thoroughly. Serve the minced vegetables in separate bowls to add to the soup as garnish. Serves six.

Baked Potato Halves, Paprika

4-5 large baking potatoes
1/2 c butter
salt
paprika

Wash and dry potatoes. Cut in half (lengthwise) and score tops in 1/2" squares, making cuts about 1/2" deep. Melt butter in baking dish; sprinkle with salt and paprika. Place potatoes cut side down in butter. Bake in 425 oven for 45 minutes.

Cauliflower with Mustard Sauce

1 large head cauliflower
2 T prepared mustard
6 T mayonnaise
2 t red wine vinegar

Prepare and cook the cauliflower in the usual way. In the meantime, add the mustard to the mayonnaise and thin with vinegar.  Mix this well. Drain the cauliflower, dry and place on a warm platter and pour the sauce over it. Four servings.

This recipe may be made equally successfully with broccoli instead of cauliflower.

Tuna Puff

2 (7 oz) cans tuna
2 T minced onion
2 T minced parsley
1/8 t pepper
4 cups mashed potatoes
2 eggs
1/2 t salt
2 T melted butter

Add the onion, parsley and pepper to the flaked tuna. Combine with mashed potatoes.  Beat the eggs until light and add to the fish and potato mixture. Add salt to taste and the melted butter. Pour into greased 1 1/2 quart casserole and bake in a very hot oven, 450, for 15-20 minutes until brown. Four servings.

Prawn Curry from India

2 large onions
1/3 c butter
1 T curry powder
1 pound shrimp
1/2 t salt
1/4 c water
2 tomatoes
1 cucumber

Slice onions and cook in butter until golden. Add curry powder, shrimp, salt and water. Peel and seed tomatoes and cucumber, add cut in dice. Add and simmer all together for 15 minutes. Serves four.

7 Layer Cookie Bars

Another one of mine, just for you, Ed.

1/4 lb. butter

1 c. crushed graham crackers
1 c. angel flakes coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk
1 c. walnuts meats, chopped

Melt butter in an 8 1/2 x 11 inch pan. Add layer by layer (do not mix) above ingredients in order listed. Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees for a glass pan. Cut bars when cool.

Kevin's Creamed Tuna

1/2 package frozen peas
1 can cream of mushroom soup
1 can tuna
1T minced onion
1 t Worcestershire sauce
Toast

Cook peas according to package directions. Do not drain, mix the remaining ingredients together in the pan with the peas. Heat together for a few minutes, add more water if too thick. Serve over toast.

Cowboy Caviar

This recipe is mine, but Leslie is always asking for it, so here it is:

2 tablespoons red wine vinegar
1 1/2 t Tabasco

2 teaspoons vegetable OR olive oil
2 cloves garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained
1 (11-ounce) package frozen corn kernels, thawed
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
½  pound Roma (plum) tomatoes, coarsely chopped
Tortilla chips for accompaniment

In a large bowl, mix vinegar, Tabasco, oil, garlic and pepper. Peel, pit and cut avocado into ½-inch cubes. Add to vinegar mixture and toss lightly.

Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.

Serve with tortilla chips. Great for New Year's day to get your black eyed peas for luck!

Spicy Beef Julienne

3 lbs lean top round of beef
1/4 c flour
1/2 t salt
1/8 t pepper
6-8 T butter
1 1/2 c chopped onion
1 c diced green pepper
2 cloves garlic crushed
2 c canned tomatoes
1 (6oz) can tomato paste
3 1/2 c consomme
1 T chili powder
3/4 t cumin seed
3/4 t oregano
3/4 t sugar
1/2 t pepper
3 (1 lb) cans kidney beans

With a sharp knife cut the beef into thin strips about 1/8 inch wide, 1/8 inch thick and 1 1/2 inches long. Toss with a fork in seasoned flour (flour, salt and pepper). Heat 2 T butter in a large skillet until sizzling; brown a handful of beef quickly on all sides. Remove and drain on paper toweling. Repeat until all beef is browned, using 2 T of butter each time. To same skillet add another 2 T butter and saute the onion, green pepper and garlic until golden. Transfer to a large kettle.  Add tomatoes, tomato paste consomme, chili powder, cumin seed, oregano, sugar and pepper. Cover and heat until bubbling; stir occasionally. Now add the beef strips and cook over low heat for 3/4 hour. Stir occasionally and add a little hot water if the mixture appears too thick or sticks to the bottom of the kettle. Fifteen minutes before serving add the kidney beans. Add more chili powder to taste. Serve with hot rice.  Eight to ten servings.

Beef Bouguignon

4 lbs trimmed lean sirloin
6 slices bacon
2 cloves garlic, crushed
2 lbs mushrooms, sliced
2 bay leaves
2 T chopped parsley
1 t salt
1 t thyme
1/8 t pepper
1/2 c butter
1/2 c flour
1 (10 1/2 oz) can consomme
10 1/2 oz burgundy wine

Cut bacon into small pieces and fry in a Dutch oven.  Remove bacon and saute sirloin, which has been cut in 1/2x4 inch strips with the grain, in the bacon drippings. Stir frequently until the beef is evenly browned. You will have to brown a portion at a time. Add garlic and mushrooms. Season the bay leaves, parsley, salt, thyme and pepper. Add bacon. Remove from heat. In another pan make a roux with butter and flour. Cook, stirring constantly, until flour turns light tan. Add consomme and wine. Stir and cook until slightly thickened.  Add to beef and mushrooms. Cover and simmer until beef is tender, about 1 1/2 hours. Add more salt if needed. This may be made ahead and reheated in a casserole until hot.  Eight to ten servings.

Cauliflower with Garlic Butter

1 large head cauliflower
1/3 c butter
1 clove garlic, minced
1 1/2 T red wine vinegar
1 t salt
1/8 t pepper
pinch cayenne pepper

Wash and separate the cauliflower into flowerets about 1 1/2 inches across. Cook until just tender in salted water about 10 minutes. Do not overcook. Meanwhile, melt the butter in a saucepan and saute the garlic in it.  Cool slightly, and add vinegar and cayenne. Drain the cauliflower and put into warm serving dish or return to saucepan. Sprinkle with salt and pepper and pour the butter over it. Six servings.

Asparagus with Lemon Sauce

3 pounds Asparagus
1/4 c butter
2 T flour
1 c water
2 chicken bouillion cubes
2 T lemon juice
1 T sugar

Prepare and cook the asparagus as usual. Drain and keep hot.  Make the lemon butter sauce by cooking the butter until light brown.  Blend in the flour and then add the water, bouillon cubes, lemon juice and sugar. Cook, stirring constantly unitl it has boiled two minutes. Serve the asparagus on a serving dish or on a platter.  Spoon on the sauce. Six servings.

Broccoli with Garlic Lemon Dressing

3 pounds fresh broccoli or 2 packages frozen
1/4 cup olive oil
1/4 cup lemon juice
1/4 t paprika
1/2 t salt
1 clove garlic, crushed
1 T minced onion (can use dried)
1 t sugar

Mix the olive oil, paprika, salt, garlic, onion, lemon juice and sugar.  Let sauce stand at least an hour at room temperature to blend flavors before using. Clean the fresh broccoli and cook in salted water until soft but not mushy. This will take only a few minutes. If using frozen, cook according to package directions. Be careful not to overcook.When broccoli is tender drain thoroughly and pour the sauce over. Six servings.

I think we must have overcooked the broccoli a lot when we were kids.

Veal with Green Pepper

1 1/2 lb thinly sliced veal steak
flour
2 green peppers
3 T salad oil
2 cloves garlic, crushed
2 onions slices
8 mushrooms slices (optional)
1 t salt
dash pepper
1 c tomato sauce
1 c water
1/4 t basil

Cut the veal steak into 1/2 inch strips. Toss lightly in flour, shake off any excess. Remove the top and seeds from the peppers and cut into strips. Saute the meat quickly in salad oil over high heat to brown it. Turn heat down and add garlic, onions, mushrooms if you like, salt and pepper. Stir as it cooks for a few minutes. Now add tomato sauce, water, basil and green pepper strips. Cover and simmer until veal is tender and sauce slightly thickened, about 20 minutes. Four servings.

Barbequed Beef Casserole

1 1/2 lbs round steak cut into 1 inch cubes
2 T butter
1/4 t ground pepper
12 small white onions
2 cloves garlic, crushed
1/2 c vinegar
1/4 c water
1 T brown sugar
2 T Worcestershire sauce
1/2 c catsup
1 t salt
2 t dry mustard
2 c cooked peas

Heat the butter in a skillet and brown the meat. Sprinkle with pepper. Add the onions, garlic, vinegar, water, brown sugar, Worcestershire sauced, catsup, salt and mustard. Bake in a covered 2 quart casserole 1 1/2 hours in moderately slow over, 325. Uncover and stir in the peas. Cover and bake another 20 minutes. Four servings.

Veal in Velvet

8 veal cutlets pounded thin2 T shortening
1 heaping t paprika
1 medium onion chopped fine
flour
1 t salt
1/2 t pepper
1 1/2 c sour cream
Noodles or rice

Melt the shortening and stir in the paprika.  Add the onion and saute until soft but not brown. Dip the cutlets in flour seasoned with salt and pepper and add to the onion mixture. Brown on both sides over medium heat. Cover and simmer gently for 10 minutes. Stir in the sour cream and simmer until heated through. Serve with noodles or rice. Four to six servings.

Sweet-Sour Red Cabbage

1 large head red cabbage, shredded1/2 c boiling water
1/2 c cider vinegar
3 T butter
1/4 c sugar
1 t salt

Put the cabbage in a saucepan with boiling water, vinegar and butter; cover and cook slowly for 45 minutes. Stir in the sugar and when blended add salt to taste. Continue cooking, uncovered until there is very little liquid left in the pan. Four to six servings.

Baked Steak Piquante

Sirloin steak, 3 inches thicksalt and pepper to taste
1 medium sized onion, grated
1 c catsup
3 T butter, melted
1 T lemon Juice
1 small green pepper, sliced
Fresh chopped parsley

Mustard Sauce:
2 T butter
2 T prepared barbecue sauce
2 t Worcestershire sauce
2 t dry mustard
2 T cream

Preheat broiler until very hot, place steak in a pan 4 inches below broiler and quickly sear both sides. Remove pan, drain off fat., season with salt and pepper and add onion, catsup, Worcestershire sauce, butter, lemon juice, and green pepper. Place in 425 degree oven to bake for 45 minutes.

Mustard sauce:
Melt butter in a small pan and add barbecue sauce, Worcestershire sauce and dry mustard, blending together with a small wire whisk. Put aside until ten minutes before serving, then heat sauce, add cream and cook over medium heat just long enough to heat cream. Pour over steak and sprinkle lavishly with fresh chopped parsley.

Tuscan Meat Loaf

1 lb ground meat1/2 c fresh bread crumbs
1/2 c milk
1 egg, lightly beaten
1 t salt
1/4 c finely chopped parsley
1/4 t fennel seeds
1/2 t black pepper
1/2 t paprika
1/2 t oregano
1/2 t basil
1/2 c chopped onion
1 clove garlic, minced
3 T butter

Preheat the oven to 350. With the hands work the meat with the bread crumbs, milk, egg, salt, parsley, fennel seeds, black pepper, paprika, oregano and basil. Cook the onion and garlic in butter until golden brown. Blend with the meat mixture. Shape into a loaf and bake one hour. Serve with basil and tomato sauce. Four servings.

Chocolate Cherry Fruit Cake

3 eggs, well beaten
1 c sugar
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/4 t salt
1 package (6 oz) semi-sweet chocolate pieces
2 c coarsley chopped walnuts
1 c halved candied cherries

Beat eggs and sugar together. Sift dry ingredients. Add chocolate, nuts, and cherries to flour mixture; fold into egg-sugar mixture. Pour into oiled, wax paper lined loaf pan, 9x5x3 inches. Bake at 325 for 1 1/2 hours or utnil crusty brown, remove, cool on rack.

Atta Roti

1 cup whole wheat flour
1 c white flour
1/2 t salt
1 egg
yogurt

Mix flours and salt. Beat egg and add, along with enough yogurt to make into a softish dough. Knead very well and cover. Let stand 2 hours, divide into sixths and roll each pieve into a flat round cake. Bake on both sides on an ungreased griddle.

Polenta

4 cups water, divided
1 cup yellow corn meal
1 t salt
1/2 lb grated Parmesan cheese
3 T butter
1/8 t pepper

Heat 3 cups water to boiling. Combine corn meal, remaining cup cold water, and salt, pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, cook over low heat 10 minutes longer. Remove from heat. Stir in cheese, butter, and pepper; stir until cheese and butter are melted. Serve hot. Makes 6 servings. Very good with stew.