24 asparagus, 1& 1/2 pounds
2 Tbs butter
1/2 tsp sugar
1 Tbs soy sauce
2 Tbs sesame seeds
Trim asparagus (if they are thick and tough, peel the sides off to about 2 inches from the tops). Cut on diagonal into 1-inch pieces. Heat butter in a skillet and cook asparagus for 1 minute. Sprinkle with sugar and toss, cooking 30 seconds. Sprinkle with soy sauce and toss for 30 seconds. Be careful not to overcook. In a separate skillet, cook sesame seeds until golden brown. Combine & serve.
11/30/2006
Charoset
This traditional Passover dish which is meant to remind us of mortar is actually quite yummy.
3 ounces (75g/3/4-cup) walnuts
1/4 large cooking apple
Kosher wine to moisten
2 level teaspoons cinnamon
2 level teaspoons sugar
Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.
3 ounces (75g/3/4-cup) walnuts
1/4 large cooking apple
Kosher wine to moisten
2 level teaspoons cinnamon
2 level teaspoons sugar
Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.
Spicy Vegetable Couscous
2 Tbs olive oil
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/2 cup diced red onion
1 clove garlic, minced
1 cup cooked chick-peas
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp dried red pepper flakes
1/2 tsp salt
black pepper to taste
3 cups cooked couscous
1/2 cup chopped parsley
Heat oil in large skillet and sauté squash, zucchini, red onion & garlic for 5 minutes. Stir in chick-peas and spices. Then gently stir in cooked couscous. Cook until hot (8 minutes). Or, spoon into a large casserole, dot with butter and heat in a 350° oven until hot (15 minutes). Garnish with parsley.
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/2 cup diced red onion
1 clove garlic, minced
1 cup cooked chick-peas
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp dried red pepper flakes
1/2 tsp salt
black pepper to taste
3 cups cooked couscous
1/2 cup chopped parsley
Heat oil in large skillet and sauté squash, zucchini, red onion & garlic for 5 minutes. Stir in chick-peas and spices. Then gently stir in cooked couscous. Cook until hot (8 minutes). Or, spoon into a large casserole, dot with butter and heat in a 350° oven until hot (15 minutes). Garnish with parsley.
Salad Dressing
This is a recipe from our friend’s wedding. You can make it and keep it in the refrigerator for a while.
Blend in Blender
1 tsp dry mustard
1 tsp poppyseed
1 tsp salt
3/4 cup sugar
add 1 and 1/2 tsp onion juice (can be made in blender earlier)
1/2 cup cider vinegar
blend for 3 minutes, slowly add one cup of corn oil
Serve over a mix of Romaine, Boston and Butter lettuce. Garnish with toasted almonds, strawberries and cucumbers.
Blend in Blender
1 tsp dry mustard
1 tsp poppyseed
1 tsp salt
3/4 cup sugar
add 1 and 1/2 tsp onion juice (can be made in blender earlier)
1/2 cup cider vinegar
blend for 3 minutes, slowly add one cup of corn oil
Serve over a mix of Romaine, Boston and Butter lettuce. Garnish with toasted almonds, strawberries and cucumbers.
Engagement Punch
This is a recipe from Sarah & John's engagement party at the Heisey home.
4 cups of sugar
6 cups of water
5 bananas, mashed
2 small cans frozen lemonade
2 small cans frozen grape juice
1 46 oz. can of pineapple juice
3 2 liter bottles of ginger ale
Bring sugar and water to boil, boil for 5 minutes, then cool. Add remaining ingredients to sugar/water, freeze until ready to serve. Thaw until slushy, pour over ginger ale and serve immediately.
4 cups of sugar
6 cups of water
5 bananas, mashed
2 small cans frozen lemonade
2 small cans frozen grape juice
1 46 oz. can of pineapple juice
3 2 liter bottles of ginger ale
Bring sugar and water to boil, boil for 5 minutes, then cool. Add remaining ingredients to sugar/water, freeze until ready to serve. Thaw until slushy, pour over ginger ale and serve immediately.
Grand Prize Chocolate Chip Cookies
1 & 3/4 cups flour
1/4 tsp baking soda
1 cup butter, softened
1 tsp vanilla extract
1 cup sugar
1/2 cup dark brown sugar, firmly packed
1 egg
2 Tbs milk
1 cup chopped walnuts (optional)
1 & 1/2 cups semisweet chocolate chips
Combine flour and baking soda, set aside. Use electric mixer to cream butter. Add vanilla & sugars, beat until fluffy. Beat in egg, then milk. With a wooden spoon mix in dry ingredients just until blended. Stir in nuts & chocolate chips. Drop by rounded teaspoonful onto non-stick or foil lined baking sheets. Bake at 350 for 12 - 14 minutes. Remove from oven and cool slightly before removing from baking sheet.
1/4 tsp baking soda
1 cup butter, softened
1 tsp vanilla extract
1 cup sugar
1/2 cup dark brown sugar, firmly packed
1 egg
2 Tbs milk
1 cup chopped walnuts (optional)
1 & 1/2 cups semisweet chocolate chips
Combine flour and baking soda, set aside. Use electric mixer to cream butter. Add vanilla & sugars, beat until fluffy. Beat in egg, then milk. With a wooden spoon mix in dry ingredients just until blended. Stir in nuts & chocolate chips. Drop by rounded teaspoonful onto non-stick or foil lined baking sheets. Bake at 350 for 12 - 14 minutes. Remove from oven and cool slightly before removing from baking sheet.
Steak with Madeira Wine Sauce
This was meant for fillet mignon, but the sauce is so rich that it goes well with other less tender cuts of beef as well. The dish is pictured here served with a root vegetable mash and spinach salad.
4 fillet mignon, about 1/2 pound each
salt & black pepper
2 Tbs olive oil
2 Tbs finely chopped shallots
1/4 cup Madeira wine
3/4 cup beef broth
3 tsp butter, softened
1 tsp flour
2 tsp chopped fresh parsley
Sprinkle meat with salt & black pepper on both sides. Heat oil until very hot, add meat and cook over high heat for about 5 minutes. Turn and cook another 5 minutes. Remove meat, pour off the fat and add the shallots. Add wine and cook over high heat for 30 seconds. Add broth, bring to a boil, stirring. Add salt & pepper and cook until reduced by half.
Meanwhile, blend 2 tsp of butter and the flour. Stir into sauce and cook briefly. Stir in the remaining butter, then spoon over the steaks. Garnish with fresh parsley.
Daria's Macaroni & Cheese
1/2 pound elbow macaroni
2 Tbs butter
2 Tbs flour
2 & 1/2 cups milk
1 & 1/4 cups Colby cheese
1 cup Cheddar cheese
bread crumbs & butter
Preheat oven to 350°. Grease 1 & 1/2 qt. casserole dish. Cook 1/2 lb of macaroni until tender.
Melt butter, whisk in flour and stir for 3 minutes. Gradually whisk in milk, stir for 15 minutes, until thick. Remove mixture from heat and stir in 2/3 of the cheese. Stir cooked macaroni into milk mixture and pour into the casserole dish. Top with remaining cheese. Mix bread crumbs and melted butter, sprinkle over macaroni. Bake for 30 minutes.
2 Tbs butter
2 Tbs flour
2 & 1/2 cups milk
1 & 1/4 cups Colby cheese
1 cup Cheddar cheese
bread crumbs & butter
Preheat oven to 350°. Grease 1 & 1/2 qt. casserole dish. Cook 1/2 lb of macaroni until tender.
Melt butter, whisk in flour and stir for 3 minutes. Gradually whisk in milk, stir for 15 minutes, until thick. Remove mixture from heat and stir in 2/3 of the cheese. Stir cooked macaroni into milk mixture and pour into the casserole dish. Top with remaining cheese. Mix bread crumbs and melted butter, sprinkle over macaroni. Bake for 30 minutes.
Liz’s Lemon Cake
(alternately Grandma Jane’s Lemon Cake)
1 package Lemon Supreme Cake Mix
1 package lemon pudding
4 eggs
1 cup water
1/2 cup oil
2/3 cup sugar
4 Tbs butter
1/3 cup frozen orange juice, or a bit extra
Preheat oven to 350. Combine and mix with electric mixer for 2 minutes: cake mix, pudding mix, eggs, water and oil. Pour into bunt or sheet baking pan. Bake for 30 minutes of until done. Moments before cake is removed from over bring sugar, butter and frozen orange juice to a low boil until liquid. Remove cake from oven and pour sauce over the top. Let cool at least one hour.
1 package lemon pudding
4 eggs
1 cup water
1/2 cup oil
2/3 cup sugar
4 Tbs butter
1/3 cup frozen orange juice, or a bit extra
Preheat oven to 350. Combine and mix with electric mixer for 2 minutes: cake mix, pudding mix, eggs, water and oil. Pour into bunt or sheet baking pan. Bake for 30 minutes of until done. Moments before cake is removed from over bring sugar, butter and frozen orange juice to a low boil until liquid. Remove cake from oven and pour sauce over the top. Let cool at least one hour.
Sarah's Tomato Vodka Sauce
(This is my favorite quick pasta dish, if you don't have the vodka on hand feel free to skip it, and the sauce still tastes great, if you like a lot of spice add more crushed red pepper.)
3 Tbs olive oil
1 onion, finely chopped
2 large cloves garlic, finely minced
1 28-ounce can whole plum tomatoes, lightly drained and chopped
1/4 cup vodka
1/4 tsp red pepper flakes
1/2 cup heavy cream
12 fresh basil leaves, chopped
salt & pepper
1 pound penne
[NOTE: Put the water on to boil while you prepare the ingredients for the sauce and the pasta will be ready at the same time you finish the sauce. ]
Heat oil in a large skillet. Cook onion about 5 minutes, then add garlic and cook for 1 minute. Add tomatoes, vodka and red pepper flakes, simmer briskly for 10 minutes. Stir in cream, add basil, salt & pepper. Cook penne and toss with sauce.
3 Tbs olive oil
1 onion, finely chopped
2 large cloves garlic, finely minced
1 28-ounce can whole plum tomatoes, lightly drained and chopped
1/4 cup vodka
1/4 tsp red pepper flakes
1/2 cup heavy cream
12 fresh basil leaves, chopped
salt & pepper
1 pound penne
[NOTE: Put the water on to boil while you prepare the ingredients for the sauce and the pasta will be ready at the same time you finish the sauce. ]
Heat oil in a large skillet. Cook onion about 5 minutes, then add garlic and cook for 1 minute. Add tomatoes, vodka and red pepper flakes, simmer briskly for 10 minutes. Stir in cream, add basil, salt & pepper. Cook penne and toss with sauce.
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