Acorn Squash Bisque
Ingredients:o 2 medium acorn squash
o 1 tablespoon olive oil
o 1/2 cup onion chopped
o 14 ounce chicken broth
o 1/4 cup water
o 2 tablespoon brown sugar
o 1/4 teaspoon salt
o cinnamon, ground 1/4 teaspoon
o pepper, ground 1/8 teaspoon
o 1/4 cup half-and-half, or light creamPreparation:
Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
In a large saucepan, heat oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently.
Stir in brown sugar, salt, 1/4 teaspoon cinnamon, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture.
Return squash mixture to saucepan. Stir in half-and-half and heat.
Depression Era Recipes
Soup Kitchen Potato Soup
o 1 medium onion
o 1 cup chopped celery
o 1 cup chopped carrots
o 1/2 cup oleo margarine
o 2 cups water
o 4 medium or 6 small cubed potatoes
Saute minced onion in 1/2 cup margarine. Add carrots, celery and 2 cups water. Boil 15 minutes. Add cubed potatoes. Cook until potatoes are tender. Add more water if needed.
Bread Line Stewo 1 lb. ground beef
o 3 large carrots
o 2 large onions, sliced
o 2 large green peppers, sliced
o 1 large head cabbage
Brown ground beef; drain fat. Add sliced onions and green pepper. With vegetable peeler, shave cleaned carrots into the mixture. Slice cabbage thin and add to pot. Cook over medium heat until vegetables are done. Serve with applesauce and crusty bread.
Tough Times Cakeo 2 cups strong brewed coffee
o 1 1/2 cups white sugar
o 1/2 cup butter
o 1 cup raisins
o 1 teaspoon ground allspice
o 1 teaspoon ground cinnamon
o 3 cups all-purpose flour
o 2 teaspoons baking soda
o 1 teaspoon baking powderPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and baking powder. Set aside.
In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon. Bring to a boil, remove from heat and set aside to cool to room temperature.
Stir in flour mixture until well combined. Pour into a 9x13 inch pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
Cauliflower and Red Pepper Stir Fry
Thanks to Kraft Canada for this recipe
Prep Time: 20 min
Total Time: 30 min
o 1
medium cauliflower, cut into florets
o 1 red pepper, cut into
julienne strips
o 1/3 cup KRAFT SIGNATURE Classic Herb Dressing
o
2 green onions, sliced diagonally
Heat dressing in wok or large frying pan; add cauliflower and peppers.
Stir-fry for 2 to 3 minutes; reduce heat, cover and let steam 5 to 7 minutes.
Just before serving; sprinkle with green
onion.
Ingredients:
o 3 large mild onions
o 1 large tin of peeled tomatoes OR 4 - 6 fresh tomatoes
o 1 small white cabbage
o 1 chili
o 3 large leeks
o 3 large carrots
o Stock of choice (no animal fats) to cover ingredients
Cook in a slow cooker for 5 hours, or puree and simmer for an hour or more. Serve with a single serving of crusty bread or croutons.
For the best in all cuts of local lamb and mutton, try Mur Mar Meadows, EL-Cam Farm, and Nicholyn Farms.
Lamb is said to be the most popular red meat in the Middle East, Mediterranean and Africa. It's a perpetual favourite in North America, Australia and New Zealand as well. Roasted, stewed or cubed for kebobs, there are many ways to prepare lamb or mutton.
A Lamb recipe for fall and winter...
Lamb shanks are always popular, especially in winter. They need long slow cooking to ensure tenderness and good flavour.
Ingredients:
o 6 lamb shanks
o 2 large onions, peeled and finely chopped
o 2 stalks celery, trimmed and finely chopped
o 12-20 black olives
o 2-4 tbs capers
o 2 cups dried figs, halved
o 2 tbs fresh rosemary
o 1 tsp ground black pepper
o 6 cloves garlic, crushed but not peeled
o 750 ml bottle Merlot wine
o About 2 tbs oil
o ¼ cup tomato paste
o 1 cup stock (beef or chicken)
o Salt and pepper to season
In a deep dish put the lamb shanks, onions, celery, olives, capers, dried figs, rosemary, black pepper and garlic and pour over the wine. Cover and marinate in the refrigerator overnight or for at least 4 hours.
Remove the shanks from the marinade and set aside. Heat the oil in a frying pan and brown the shanks on all sides. Transfer to a casserole.
Add the tomato paste to the pan and stir over a moderate heat until it becomes quite a deep reddish brown colour. Add the stock and bring to the boil. Pour over the lamb shanks and add the reserved marinade ingredients.
Cover and cook at 160° C for 2-2.5 hours until the meat is almost falling off the bone. Season with salt and pepper if wished. Serves 4 - 6
Butterflied Lamb
Ingredients:
o 1 Butterflied boneless leg or shoulder of lamb (1.2kg - 1.5kg)
For the marinade
o 2 Tbs oil
o 3 garlic cloves, peeled and crushed
o 1 tsp grated fresh ginger (or 2 tsp ground ginger)
o 1 tbs teriyaki marinade(or light soy sauce)
o Rind and juice from 2 lemons
Combine all the marinade ingredients in a large shallow dish. Lay butterflied lamb out flat, boned surface uppermost. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg or shoulder, leaving a 5mm fat border on the skin side.
Put meat into marinade and spoon over the liquid to ensure even coverage. Marinate the prepared lamb for 2-3 hours in a cool place, or cover and refrigerate overnight. (Remember to remove from fridge 2 hours before cooking.)
Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and allow to stand for 10-15 minutes, covered, in a warm place, before carving.Serve with your favourite barbecued vegetables, potatoes, a salad, and freshly baked bread. Serves 8-10
Roast Leg of Lamb
Ingredients:
o 5 pound leg of lamb
o 2 cloves garlic -- sliced
o 1/3 cup olive oil
o 1 teaspoon salt -- coarse
o 1/2 teaspoon black pepper -- freshly ground
o 1 teaspoon rosemary
o 1/2 teaspoon thymeTrim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Serve with gravy and/or mint jelly.
Ingredients:
o 20 ounces of apple pie filling or topping
o 2 eggs
o 1 can (14 ounces) of sweetened condensed milk (not evaporated)
o 1/4 cup margarine or butter, melted
o 1/2 teaspoon ground cinnamon
o 1/4 teaspoon ground nutmeg
o 1/2 cup firmly packed light brown sugar
o 1/2 cup unsifted flour
o 1/4 cup cold margarine or butter
o 1/2 cup chopped nuts
o 1/2 cup oats
Preheat the oven to 375 degrees F .
Spread apple filling in buttered 9 inch square baking pan. In a medium sized bowl beat the eggs. Add sweetened condensed milk, melted margarine or butter, cinnamon and nutmeg and mix well. Pour over the apple filling in the medium sized bowl, combine the sugar and flour, cut in the cold margarine until its crumbly. Add nuts and oats. Sprinkle over the custard and bake 50 to 55 minutes or until set. Cool.
Serve warm with ice cream if desired and refrigerate left-overs.
A great apple side dish. Goes well with almost any type of a meal.
Put in skillet -
o 6 to 8 medium size cooking apples, peeled and sliced
o 1 stick of butter
o 1/2 cup water
o 3/4 cup of brown sugar (more or less to taste)
o 3/4 cup of raisins
o 2 to 3 tbs. of rum
Fry until the apples are semi-translucent (do not over-fry). You may have to add a little more water until the apples are done as the liquid fries away and the sauce gets thick.
Sugarless Apple Pie
Ingredients:
o 9 inch pie shell, unbaked
o 6 oz. can of frozen sugar free apple juice
o 3/4 teaspoon cinnamon
o 4 cups (or so) apple slices
o 1 tablespoon cornstarch
o 2 tablespoons water
o 1 1/2 tablespoon margarine
Heat the apple juice concentrate and cinnamon. Add the apple slices and cook until partly tender. Remove the apple slices.
Mix the cornstarch and water until smooth. Add to the juice and cook, stirring until it's thick. Combine the apples and sauce. Cool slightly. Fill the unbaked shell and dot with margarine. Roll out the pastry for the top. Cut vents in the top. Bake at 375 degrees F. for 45 to 60 minutes or until nicely browned.
Walleye Pike
Ingredients:
o 6 walleye fillets, fresh or frozen
o 2 cups milk
o 2 tablespoons salt
o 3 eggs
o 1 cup milk
o oil/shortening
o 2 cups cracker meal
o 1 cup flour
o Salt and pepper
Frozen fillets should be skinned while still frozen and then thawed under cold running water. Soak in a mixture of 2 cups milk and salt for at least 2 hours before serving. Dry well.
Heat oil or shortening in deep pan or electric skillet until drips of water disappear instantly but the pan is not yet smoking. Blend together eggs and 1 cup milk. Mix cracker meal, flour, and salt and pepper to taste well in pan big enough to lay fish flat or in bag. Dip fish in egg/milk mix, then roll or shake fish in cracker meal mix. Let stand 5 minutes before frying. Lay fish in hot oil, round side up. Keep cold oil handy in case hot oil gets smoky. Do not turn or flip fish.
Lift carefully with two spatulas when done. Drain on paper towels or fabric. Place on plate rounded side up. Garnish with tartar sauce and lemon wedges. Serves: 6
Rainbow Trout in Grape Leaves
Ingredients:
o Four 5-ounce rainbow trout fillets, with pinbones removed
o 4 teaspoons capers, crushed and minced
o 4 teaspoons whipped unsalted butter
o 8 sprigs fresh dill
o Salt and pepper to taste
o 4 freshly steamed grape leaves
Yellow Tomato with Papaya Sauce:
o 2 medium roasted yellow tomatoes
o 1 teaspoon roasted garlic
o 1/2 peeled and seeded ripe papaya
o 3 tablespoons olive oil
Let unsalted butter warm to room temperature. Mix capers, salt, and pepper in with fork. Apply evenly (not heavily) to the top of each trout fillet. Add two sprigs of dill to top of each of the buttered fillets. Wrap each fillet tightly with cooking wine poached grape leaves then refrigerate for approximately 1/2 hour. Pan roast tomatoes in a light amount of olive oil until lightly browned Remove skin and seeds. Repeat with the garlic. Puree the sauce ingredients together in a blender and refrigerate. On a pre-heated grill, cook the trout fillets about 4 minutes per side or until tender and flaky. Present flattened with grape leaves butterflied open and pour on the sauce evenly.
Grilled Trout
Preheat grill on high heat. Turn down to medium at time of cooking. Spray or brush fillet side of the rainbow trout fillets lightly with oil. Salt, pepper, and season to taste. Place directly on the grill, fillet side down. Cook for 3-5 minutes. Spray or brush skin lightly with oil. Turn fillets over for 3-5 minutes or until fish flakes easily with fork.
Baked Trout
Ingredients:
o 2 pounds rainbow trout fillets
o 8 ounce can white-sauce (New England style) clam chowder
o 1 clove garlicPreheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up (skin side down). Follow clam chowder directions. Add garlic to clam chowder. Heat clam chowder in a pot to simmer. Pour clam chowder over trout fillets. Cover and bake for 25-30 minutes or until the fish flakes easily with a fork.The clam chowder in the baking pan can be thickened to make a sauce to serve over the baked trout fillets.
Hush Puppies
An Old-South accessory for trout and most fish
Ingredients:
o 2 cups cornmeal
o 2 tsp baking powder
o 1/2 cup flour
o 1 egg
o 1 tablespoon of lard or cooking oil
o 1 large onion, finely chopped
o 1 cup milkMix ingredients until consistency resembles peanut butter. Deep fry teaspoon-sized balls of the dough at moderate heat (300 F) until golden brown.
Cajun Pork Roast
o 2 pound boneless single loin pork roast
o 3 tablespoons paprika
o 1/2 teaspoon red pepper (cayenne)
o 1 tablespoon garlic powder
o 2 teaspoons oregano
o 2 teaspoons thyme
o 1/2 teaspoon salt
o 1/2 teaspoon white pepper, ground
o 1/2 teaspoon cumin
o 1/4 teaspoon nutmeg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 165 degrees F. Remove from oven, let rest 5 to 10 minutes before slicing. Serves 6
Preparation Time- 5 minutes Cooking Time- 60 minutes
Apple Orchard Pork Chops
Here's a perfect dish for fall when fresh apple cider arrives at the Barrie Farmers' Market.
o 6 pork loins chops, cut 1-1/2-inch thick
o 2 teaspoons vegetable oil
o 2 cups apple cider or apple juice
o 1/3 cup Viennese or German-style mustard
o 3 apples unpared, cored, and sliced 1/2 inch thick
o 1/2 cup currants or raisins
o 1/2 cup sliced green onions
o 2 tablespoons cornstarch
o 1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.
Lemon Pork Picatta
Here's a must-try from Nicholyn Farms.
o 1 lb. boneless fast fry Pork Chops
o 1/4 cup all-purpose flour
o 1/2 tsp. each of salt and pepper
o 1/4 tsp. garlic powder
o 1 tbsp. vegetable oil
o 1/2 lemon
Combined flour, salt, pepper and garlic powder. Stir to blend evenly. Heat oil in a large non-stick skillet over medium heat. Coat chops with dry mixture. Brown chops for 1-2 minutes on each side. Remove from heat, squeeze lemon over chops and serve. Serves 3-4.
Here's another favorite from Nicholyn Farms.
Pork & Mushroom Stroganoff
o 3 cups quartered mushrooms (about 1/2 lb.)
o 2 tsp. vegetable oil
o 1-1/4 lb boneless Pork cut into 1/2 inch cubes
o 1 can (10 oz) cream of mushroom soup
o 1 tsp. paprika
o 1 tbsp. each of ketchup and Worcestershire sauce
o 2 tbsp. freshly chopped parsley
o 1/4 cup of sour cream or yogurt
o hot cooked noodles
In a non-stick skillet, heat oil over medium heat. Cook mushrooms until lightly browned, (about 3 minutes). Set aside. Add pork to pan and brown on all sides (about 5 minutes). Pork will be pink inside. Add undiluted soup, paprika, ketchup, Worcestershire sauce and cooked mushrooms. Reduce heat and simmer 4-5 minutes to blend flavors. Stir in parsley and sour cream. Heat until warmed without boiling. Serve over hot cooked noodles. Serves 4.
This Pork recipe offers a taste of Spain.
Sausage Paella
o 1 lb. mild or hot Italian Pork sausages, sliced, casing removed.
o 1 onion, coarsely chopped
o 1 cup each of chicken stock and water
o 1 cup long grained rice
o 1 can (28 oz.) tomatoes
o 1/4 tsp. each of turmeric and red pepper flakes
o 1 bay leaf
o 1 cup fresh or frozen peas
o 1/2 lb. uncooked shelled shrimp
In a large non-stick skillet or a Dutch oven, cook sausages over medium heat until browned, about 5 minutes. Add onion and cook until softened. Stir in stock, water, rice, tomatoes, turmeric, red pepper flakes and bay leaf. Bring to a boil, stirring to break up tomatoes slightly. Reduce heat and simmer uncovered for 25 minutes or until rice is tender. Stir in peas and shrimp. Cook 3-4 minutes or until shrimps are done. Discard bay leaf and serve. Makes 6 servings.
Pork Tourtiere
Ingredients:
o 2 lbs (1 kg) ground pork
o 1 cup (250 mL) minced onion
o 3/4 tsp (3 mL) salt
o 1/2 tsp (2 mL) celery salt
o 1/4 tsp (1 mL) ground black pepper
o 1 cup (250 mL) beer
o 2 tbsp (25 mL) chopped parsley
o 1 cup (250 mL) soft bread crumbs
o Pastry for 10-inch 2 crust pieBrown the pork and onions in a large skillet over medium heat. Stir in the seasonings and beer. Simmer uncovered over low-medium heat for 20 minutes. Remove from heat. Stir in parsley and bread crumbs. Allow to cool to lukewarm, adding bread crumbs. Line a 10-inch pie plate with pastry and put in the pork mixture. Put the crust on top. Bake in a preheated 400°F (200°C) oven 30 to 35 minutes or until pastry is golden brown. Serve hot or cold.
Pork Tenderloin with Peppercorn Sauce
Ingredients:
o 2 Pork tenderloins
o 1/4 cup butter
o 1 package brown gravy mix
o Flour to dust pork
o 1/3 cup onions, finely chopped
o 1 cup dry white wine
o 1 tbsp lemon juice
o 2 tsp pink or green peppercorns
o 1 tsp salt
o 1 tsp ground black pepper
o 2 tbsp fresh chopped parsleyCut pork into slices 1/4 inch thick. Flatten the pork. Put butter in a saucepan over medium heat. When butter has melted, skim off foam and discard. Keep the clarified butter. Prepare sauce mix, according to package directions. Dust the pork with flour. In a large skillet, heat 2 tbsp of clarified butter, add the pork and onions. Sauté 1 minute and turn the pork slices. Sauté an additional 30 seconds, adding the rest of the clarified butter. Add brown sauce, wine, lemon juice, peppercorns, salt and pepper. Turn down the heat and simmer for 7 to 8 minutes. Stir while simmering to keep from sticking. Put the tenderloins on warm plates. Adjust sauce consistency, adding wine, if needed. Stir in parsley and spoon over slices. Note: For a version with extra zing, you can finely chop one Jalapeno pepper (seeds removed) and add while simmering.
