September 15, 2014
MUSHROOM VEGETARIAN CHOPPED LIVER
From Cousin Stuart Bank
Makes about 2 ¾ Cups
6 Tbs Canola oil 3 Hardbolied Eggs
1 lb. White mushrooms sliced ¼ inch thick ½ tsp Kosher salt
2 or 3 Medium onions (Chopped) ¼ tsp Ground black pepper
½ Cup Shelled walnuts pinch Garlic salt w/parsley
Fry chopped onions in 3 Tbs Canola oil in 10” or 12” skillet until browned, sweet and caramelized. Remove from pan and place in bowl to cool.
In same skillet, heat 3 Tbs. Canola oil over medium-high heat until very hot (but not smoking). Add mushrooms slices, tossing constantly. Cook until mushrooms release their moisture and the juices evaporate. Cook for approximately an additional 5-10 minutes until mushrooms have shrunk and browned. Remove from skillet and place in bowl until cool.
Once onion and mushrooms are cooled, place in food processor. Add walnuts, eggs, salt, pepper and pinch of Garlic salt w/parsley.
Pulse until mixture is coarse. Scrape mixture from top/down and then bottom up to blend well. Pulse again until mixture is fine, but not pasty. Just enough to hold it together for spreading.
Cool in refrigerator for 1 hour before serving. Mixture will last up to 1 week in refrigerator.
October 4, 2010
1/3 cup Honey Dijon Mustard – French’s is very good with this –
1/4 cup orange marmalade
1 cup canned pineapple cubes or chunks
12 scallops – cut in half crosswise
12 strips uncooked bacon – cut in half
Soak 12 – 6 inch bamboo skewers in water for at least 15 minutes. Combine mustard and marmalade in small bowl. Set aside 1/2 cup of this mixture to serve with cooked kabobs.
Wrap 1 pineapple chunk and 1 scallop half together with bacon and thread through on bamboo skewer. Repeat this until the skewers are filled. Put two or three wrapped kabobs on each skewer. Spray grill grid with oil. Place skewers on grill, and cook over medium heat for about 6 minutes. Turn often while cooking and brush with mustard and marmalade mixture. Serve hot with remaining mixture that you set aside. Makes 8 to 12 skewers.
September 16, 2010
Prep time 10 minutes
Cook time about 10 minutes
2 lbs mussels, scrubbed, beards removed
4 cloves garlic, minced
1 tsp kosher salt
1/4 teas crushed red pepper flates
3 tbsp finally chopped fresh parsley
1 12 oz bottle light beer or 1 1/2 cups vegetable broth + 1 tsp hot sauce
Preheat grill to medium (300-350 degrees F). Divide mussels among 4 large sheets of heavy-duty foil. Pull the ends of the foil up; crimp the edges and sides to enclose the juices. In a bowl stir together the beer or broth, hot sauce, garlic, salt and red pepper flakes. Pour sauce over mussels. Place foil pouches with mussels on grill, and cook covered for 5 to 6 minutes until mussels begin to open and turn opaque. Transfer grilled mussels and juices to a serving platter or bowl. Discard any mussels that did not open. Sprinkle parsley over mussels and serve. Serves 4.
Courtesy of Safeway – they handed a version of this recipe out in the store.
February 18, 2009
(From the Rana’s)
1 to 1/12 Cups Besan (Chick pea flour from
½ to ¾ cup Water-enough to make a mixture
thickness like you’re making pancakes
½ teas. ground cumin
¼ teas. ground red pepper
1 teas. salt
3 tablespoons fresh coriander (cilantro) chopped
Veg. Oil for deep frying
1 small potato-sliced
1 med. onion-sliced
½ cauliflowers chopped into bite size pieces
Mix besan, water and spices together to make a
pancake like flour mixture. Dip pieces of potato, onion and cauliflower into mixture until coated. Heat vegetable oil in wok until very hot. Fry
vegetable pieces coated with besan until golden brown. Serve with ketchup or coriander and tamarind chutney.
February 18, 2009
(From Great Grandma Faye)
15 oz. can Red Salmon, drain, remove skin & bones
8 oz.-Cream Cheese, softened
1 T.-Lemon Juice
1 t.-onion, grated
¼ t. -Liquid Salt
¾ C.-Pecans, chopped
3 T.-minced, fresh Parsley
Combine salmon, cream cheese, lemon juice, onion, salt and
liquid salt. Chill overnight. Shape into 10″ roll (@ 2 ½”
diameter). Roll in pecans and parsley. Chill.
Spread on crackers as an appetizer.
February 18, 2009
1 tablespoon light brown sugar
1 tablespoon curry powder
3 tablespoons peanut butter
½ cup light soy sauce
3 tablespoons lime juice
2 garlic cloves, minced
dash of dried red chili pepper flakes
Cut five boned and skinned chicken breast halves into long strips
about ½ inch wide.
Place in marinade for at least an hour or even overnight in frig.
Place chicken on skewers and grill or broil till done. Turn and baste
several times while cooking.
2/3 Cups peanut butter – (make sure it’s safe)
1 cup unsweetened light coconut milk
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teas. grated fresh ginger
4 garlic cloves, minced
dash of ground red pepper-optional
¼ cup cream
chicken broth to thin sauce if necessary
Place all ingredients in sauce pan and stir. Heat through and make
sure peanut butter is melted and sauce is well mixed. Thin with
chicken broth if needed. Pour into bowl and serve with chicken
strips. Sprinkle strips with cilantro. Serves 5-6.